Greek Style Frittata        

A family friendly egg dish loaded with Greek flavors...perfect for breakfast, lunch and dinner. Continue reading

The post Greek Style Frittata appeared first on Pots and Pans.

          Side talk: Not your regular kpop songs        
When we talk about kpop, we often relate it to Girls Generation (SNSD), Super Junior (Suju), Big Bang, 2NE1, AOA, EXO and many more.

I have been into kpop for 10 years already and I have listened to various genre of music in the kpop industry. I believe some songs deserve more recognition. For this post I hope to be able to share or introduce fantastic songs that could spice up your playlist.

Lets start with one of my favourite album of all time:

Blue Brand is a hip-hop album project that compiled various hip-hop songs from by hip hop legends. Verbal Jint, Dynamic Duo, Supreme Team, Dok2, K.Will, and many more. The song lineup is simply fantastic. There are two volume to this album. The first volume was released in 2009 while volume two release in 2010. Below are some great songs you can find in the two volumes!

Kim Jin Pyo (feat Jan Di) - How to be cool when you breakup

Supreme Team (feat Soulman) - You're to blam

Supreme Team (feat Soulman) - Because of you

Supreme Team is a hip hop duo name Simon D. and E-Sans. Unfortunately, the group disbanded recently as E-Sans terminated his contract with Amoeba Culture. Also, E-sans is involved with a marijuana scandal. I really like their songs and they are pretty nice to listen to despite the long rapping. 

Here is another of my favourite song from one of Supreme Team album.

Supreme Team (feat Young Jun) - Then Then Then

Another artist you should check out it TETE (테테). His music is very relaxing and definitely worth listening during the nights and ranning days. I really like Floral ran by TETE especially the remix version. The remix version is an eargasm. Do change

테테 (TETE) - Floral Rain

Tete (테테) - Floral Rain (Acid Punk Dynamite Remix)

Lastly, I would like to introduce all of you to Standing Egg. Its a well known k-indie group but some of you may not be familiar with them. Nonetheless, do check out Farewell For You, Not Yet For Me by Standing Egg.

Standing Egg - Farewell For You, Not Yet For Me

Thats the end of this week side talk. What do all think of the songs I have recommended? Do leave your comments!

          Side-talk: The Ramen Stall at 787 North Bridge Road        
Recently I heard raves about this newly halal food establisment that sells Japanese. I see pictures of their food on various social networking platform like facebook and instagram (especially instagram). Although Singapore has sizable a muslim population, it is not easy to get halal japanese food here; especially good ones. This is because japanese usually uses mirin and pork broth in their cookings. The newly halal restaurant that I am referring to is call The Ramen Stall, located at 787 North Bridge Road. When I heard that still stall sells halal ramen, I was really excited because I am avid viewer of Japanese Hour on Channelnewsasia and often see people eating ramens. I have never tasted japanese ramen simply because it is difficult to get halal ones. I even considered going to Tokyo to get taste of halal ramen there.

So yesterday I decided to give it a try after work. The place is located all the same street as Zam Zam. I was expecting a crowd since it is newly halal certified and I was right about 7.30pm and there was already a long queue. My friend and I then comtemplated whether we should go to Afterwit which was located nearby and serves Mexican food. Alas, we decided to queue up. Fortunately, we got a seat after 10 minutes becauses there was only two of us. Those who came in big groups in front of us has to wait longer.

I knew what to order straight away. I ordered their Volcano Ramen ($11). My friend to longer to decide because she is not familiar with Japanese food (unlike someone who watches Japanses Hour). She settled for Oyakodon ($9.90). We also ordered a sides, Torched Beef Sushi ($7.90).

The first dish to arrive was our Torched Beef Sushim It was soo good that I even considered on seconds. The beef was so soft and well marinated and smokey. It kinda melt in my mouth. It really went well with the wasabi and the preserved radish. Usually I dont even like to put wasabi on my sushi.

The came my volcano ramen. I selected level 1 because I not really a fan of spicy food. I like those which are savourly spicy. The broth before mixing with the chilli was quite mild. It tasted better after mixing with the chilli. The restaurant was quite generous with the toppings but I find the noodles quite little. Maybe because I like carbohydrate. I especially like the kale/seaweed, minced meat and the eggs in the soup. But I find this Volcano Ramen kinda overhyped.

My friend Oyakodon. It is like chicken mixed in batter of ingredients and then fried and placed on top of rice. It is then topped with raw egg and drizzled with soy based sauce. My friend found it nice and mind you she is a picky eater. The serving was also quite big.

There was also a 17% service charge when you dine in. I will definitely come back to try their sushis and unagi rice! 

          Side-Talk: Butterscotch Cafe        
Today I am going to blog about my dining experience at Butterscotch Cafe. I have seen photos of dishes from this cafe. The food looks visually appetizing. But it is a little out of the way. When I heard my friend's office is near this cafe, we decided to have our long overdue meet up here. It is located at Bukit Merah area. It is about 10 mins walk from Redhill MRT station. Fortunately, my friend and I did not get lost even when it is out first time and it was at night. When we reached there, both us agreed that it was an unexpected place to find a cafe. The place was much more 'ulu' than I expected haha.

You will need to wait once you reach there if the cafe is crowded. You can also leave your number and they will contact you once there are available seats. Since the indoor seating were full, we had to seat outside. It wasn't too bad because there were ceiling fans and there weren't many passerbys in the area.

I bought myself Bandung Soda Float  (S$6.50) and Chilli Crab Cake Burger (S$14). While my friend bought herself Chicken Chop with Eggs ($16) and Iced Matcha Green Tea (S$6.50). You opt for Chicken chop without egg which will cost S$2 cheaper.

Bandung Soda Float (S$6.50) and Iced Matcha Green Tea (S$6.50)

Chilli Crab Cake Burger (S$14) and Chicken Chop with Eggs (S$16)
The Chilli Crab Cake burger comes with wedges and the Chicken Chop comes with wedges and coleslaw. The crab cake had a really thick patty of real crab meat. It wasn't mixed with any other ingredients which is nice. The sauce is the typical Chilli Crab sauce but I feel it lacked spiciness. It wasn't even spicy for my standard. The Bandung Soda Float was a let down because I barely taste the bandung. I think it was overpowered by the soda and ice cream. I wished it has a stronger Rose water taste.

I tasted my friend's chicken chop and it was really good. This might not make sense because it was so good that it tasted like steak. The meat was juicy too. It is different from your typical hawker centre chicken chop. It was worth the buy. I didn't taste my friend's Iced Matcha Green Tea but according to her it was pleasantly unique.

We were too full once we were done with our meals and hence did not order any dessert like what we initially planned. But the desserts were pretty pricey, they cost at least S$12.

Overall, I find that cafe serves pretty good food. Will definitely come back again because I just found out that it sells korean bingsu as well!! Have been craving for bingsu ever since I came back from korea and it definitely difficult to get halal bingsu in Singapore. I hope someone would open a halal bingsu store soon. Oh and lastly I apologize for the lousy photos in this post haha.

          Review: Skinfood Egg White Pore Mask + Brief update about my life        
Hello readers! As promised I will be reviewing Skinfood Egg White Pore Mask.

One of pet peeves is having visible white heads or black heads on my skin. I am prone to having white heads on my skin. When I stayed up late consecutively, I will start seeing white heads sprouting on below my lower lip, chin area and sides of my lips. I also get paranoid when that happens, because I fear if people can see it when stand close to me. There are lots of products for black heads but not much product are available for specially white heads. I find Skinfood Egg White Pore Mask relatively effective for my white heads treatment.
I can't find any information on this product on skin website. I can only find information on the global website. Perhaps it is not available in Singapore. I am not to sure myself since my sister bought it for me directly from South Korea in July this year.

Here is the description of the product found on the tub, "A pore-refining mask that contains egg white and eliminates pore-clogging impurities", "Egg white is loaded with albumin that consists of amino acids".

The mask is white in colour and has mud pack consistency. It is quite easy to apply as well, It glides smoothly across the skin. I usually apply a thin layer (just enough to cover my skin), as shown below.

After leaving it on fro 10-15 mins, I will wash it with lukewarm water. The main point is washing using lukewarm water. I tried washing with normal temperature water, I feel that there is difference in effectiveness. After washing, I can feeling my skin becoming smoother, lesser white heads bumps. I tried using it when I have occasional break outs too, it aggregate my acne and I felt it help in recovery in some ways too. I pore also tighten around the T-zone after using it. All in all I felt that it is a good product that it easy to use. Now, I incorporate it in my skin care regime. I try to use it once a week. It is not very drying on the skin too, however if you have dry skin, you might want to put on moisturiser after using this mask. Remember to cleanse before using the mask too!

I will rate it 5/5 stars.

Just a brief update about my life, the content of year 4 university modules has been pretty difficult. I didn't do we'll for my midterms as well. I have been feeling that I have no life these days. Sometimes, I wonder if my hard will pay off or not. Do you readers have any quotes to recommend to me? Motivational quotes that give you strength during hard times? If you do, please share with me using the comment section below.

Have a good day.

Summer Za'atar on the border with Lebanon
There is a little confusion around the name "Za'atar" and what exactly does it refer to: A condiment? A spice mix? An herb? And if so - which herb exactly - Hyssop? Thyme? Oregano? Marjoram?

The truth is that za'atar is an Arabic word used interchangeably for a number of wild herbs that grow wild in the Mediterranean region, and all contain thymol and carvacrol. Hence their similar sharp and warm aroma, bitter taste and spicy, almost hot "bite". They also share similar medicinal properties, most of them used in folk medicine for most digestive ailments and respiratory complaints. The mixture known to us as "Za'atar" is in fact a misnomer. Za'atar is originally the name of the plant now classified as Origanum syriacum, but in Arabic it is loosely applied to several other related wild and not so wild herbs.


The name for the condiment is in fact "doukka" (pronounced often as "Do-ak" with a very throaty "K" that almost sounds like an "A" so in reality the word sounds more like "Do-ah"). In Arabic this means "to grind". Each region in the Arab world has its own "Doukka", which is either sprinkled on food, or more commonly covered in olive oil to which the traditional regional bread is dipped. For example - Egypt has a complex nut-based doukka with toasted hazelnuts or walnuts, to which toasted or untoasted spices such as cumin, coriander seeds, green peppercorns and sweet fennel have been added.

In the Levant "doukka" happens to be made primarily of a mixture of thymol-containing herbs, with "The" Za'atar (Origanum syriacum) being the star of the show. Lesser amounts of other herbs, will be added - the most important of which are "Za'atar Farsi" (winter savory), Israeli Thyme (Corydothymus capitatus), Zuta זוטה לבנה ( Micromeria fruiticosa barbata), a delicate wild white mint known in English as White-Leaved Savory (which does not even belong to the savory genus, but to micromeria because of its tiny leaves). Common oregano (Origanum vulgare) makes a good addition, albeit cannot substitute for the real Za'atar or Syrian oregano if you actually know the real deal. Likewise, marjoram and thyme can also make a good addition but not be at the centre. Even though their profiles are similar - there are some nuances that will be lost if using only the garden variety oreganos and thymes and none of the wild stuff.

Many other things can be added to the mix, the most important being sumac berries (Rhus coriaria) for their wonderful salty-sour flavour, and toasted sesame seeds for their pop-in-the-mouth nuttiness. But you'll also find spices sometimes, including more obscure ones such as butum (بطم) - toasted terebinth fruits (Pistachia palestina), which are really like tiny pistachios with the outer red peel intact. I've got a few of those drying right now, because I've never seen them in any market before and I'm very curious how they taste as a spice.

The following are several authentic Za'atar recipes I've collected - and of course you are welcome to browse google's universe of shared recipes, but be cautious of a few things if you want to make an authentic za'atar:
1) Use actual Origanum syriacum even if a generic "oregano" is called for
2) Do not by any stretch of the imagination use "fresh" leaves. They must be dried first. And only then will you grind them up with the rest of the ingredients. This is a dried herb and spice mix. Not a fresh herb concoction.
3) Usage of salt, although found in many recipes, seems very superfluous to me, unless you are not using sumac berries. These have a unique taste - equally salty and tangy. The whole point of using them is so you do not need to use salt. Likewise, using citric acid is a way to fake the sumac effect. Which I'm not quit sure why would anyone do that aside from laziness. Sumac berries are difficult to grind manually (or even in a coffee grinder) - but you can find ground sumac easily in many spice shops and markets.

When shopping for pre-made spice mixes, or any ground spices for that matter, the main culprit is adulteration and using old raw material that are "dressed up" as authentic. It's hard to teach someone who've never tasted or smelled za'atar what to look for, but some things are a telling sign. For example: if you don't see the dark maroon red and still taste salt or tanginess, it is probably from salt and citrus acid, and not from the (missing) red sumac berries. Secondly, another visual sign - za'atar leaves are rather grey in colour when dried, so any other colour you see (olive green) is either food colouring or a combination of other types of "za'atar" herbs (i.e.: thyme, za'atar farsi, etc.). Best sign is by taste - if it taste like dust (and looks like dust) it's either too old or just a fake.

I suggest you start with the most basic three ingredients, and then play with the proportions and adding other herbs and/or spices. You can even start with equal amount of za'atar leaves, sumac and sesame and adjust to taste.

Safta Ada's Za'atar Recipe 
This is my mom's handmade recipe that she would make from wild harvested za'atar (before it was illegal to pick any) and would even send it to Vancouver so I can enjoy a taste of home.
1 cup dried za'atar leaves, coarsely crushed between your palms, or pounded with mortar and pestle to a finer powder
4 Tbs ground sumac berries (I suggest you purchase them pre-ground, otherwise their seeds can break your teeth!)
2 Tbs toasted brown sesame seeds, whole

May Bsisu wrote an excellent book, The Arab Table, which I highly recommend, and it includes a unique Palestinian style of za'atar that includes caraway:
10oz oregano (I assume she means za'atar)
5oz thyme
3 Tbs sumac, ground
1/4 cup toasted sesame seeds
2-1/2 Tbs coarse salt
1/2 tsp allspice, ground
1/4 tsp caraway seeds, ground 

Easy Lebanese Recipes provides a "Traditional Rich Recipe" for za'atar that I'm compelled to try, with dried za'atar, roasted sesame, sumac, marjoram, coriander, cumin, cinnamon, fennel, aniseed and salt.

Mamma's Lebanese Kitchen recipe contains thyme, marjoram, sumac, sesame, cumin, coriander, fennel, cinnamon and salt.

How to consume za'atar?
Use your za'atar mixed with olive oil as a dip for bread, on top of labneh (strained yoghurt cheese) or as a substitute for butter under any other soft or hard cheese, avocado, etc.
It's also a nice addition to salads, and for baking fish or poultry. I also like to add it to chickpeas that I fry whole in olive oil, after they've been cooked and drained.

Fresh za'atar leaves come in late winter and can be enjoyed all through spring, and can be fried in olive oil much like tender sage leaves and become this wonderful crispy topping for fresh bread, pasta, roasted vegetables, etc. Also, they can be used as they are in salads (May Bsisu has a recipe for fresh oregano salad in that book as well), with lots of onion and tomatoe. The Druze use it to season the dough or the fillings for various savoury pastries, such as sambusak (a flatbread that is folded in half to conceal a thin layer of highly seasoned stuffing, and baked in the tabun) and fatayer (little dough pockets filled with cheese), and the dried whole leaves can be used much like oregano in meat and pasta sauces, in soups, stews, breads, etc.

Now, let's explore the Za'atar "group" of plants:

Hyssop (Wild Oregano)

Ezov (the Hebrew word for the Biblical Hyssop - not the European Hyssopus officials which is also a medicinal plant, and produces a rather toxic essential oil), which is now classified as an oregano, Origanum syriacum (formerly Majorana syriaca). Like many of the other aromatic plants from the Lamiaceae family, za'atar has a winter and spring foliage and a summer foliage, which is smaller in order to preserve water and survive the long arid season. I suspect the essential oils also aid with the survival of these plants in such harsh conditions - because whenever they are grown in regions where the water is more abundant (British Columbia, for example) - their flavour is largely lacking. What you see above is the luscious winter "look", which features soft and larger leaves, and their colour is much greener, and therefore more similar to the common oregano (Origanum vulgare).


Za'atar Farsi (meaning Persian Za'atar), or as it is called in Hebrew צתרה ורודה - Tzatra Vruda (Pink Tzatra) which really is winter or mountain savory (Satureja montana). Its long needle-like leaves have a sharp, spicy taste. When we were growing up my mom would spice the egg for French Toast with them and make them literally savoury.

Thymbra spicata צתרנית משובלת
Mediterranean Thyme (Thymbra spicata), in Hebrew צתרנית משובלת Tzatranit Meshubelet is also called in Arabic "Za'atar farsi", and has a very similar leaf shape (only a bit longer, narrower and softer) and almost identical odour and aroma profile. It has flowers that look a bit more like chaffs of wheat (not unlike those of Lavandula dentata, and is even more rare to find than Satureja montana.

Coridothymus capitatus
Israeli Thyme (Corydothymus capitatis / Thymus capitatus / Thymbra capitata) or in Hebrew Koranit Mekurkefet קורנית מקורקפת is also known by many other names - Israeli oreganum (oil), Cretan thyme, Corido thyme, Headed savory, Thyme of the Ancient, Conehead thyme and most commonly - Spanish Oregano (even though it is not classified as "origanum"). This oil is what is often sold as "oregano oil", by the way. This is now a rare plant that in our area grows only along the rocky seashores of the North Coast leading to Lebanon. The leaves are tiny and sharp, like a miniature version of the Pink Tzatra, but they grow more dense and close together to form clusters around the tip of the branches. The branches are woody-looking almost like bonsai trees that crawl all over the rocks - and the flowers tiny and purplish-pink. The aroma is clean and maybe a little more simple than that of za'atar, but also the taste is much more sharp and phenolic.

          2. Infobox Vöcklabruck – (Staats)Preise für Waldwirtschaft, Kinderlieder und Unibesetzung        
Die zweite Ausgabe des neuen Nachrichtenmagazins aus Vöcklabruck „die INFOBOX“ im Freien Radio Salzkammergut Beiträge gibt’s zu folgenden Themen: Staatspreis für beispielhafte Waldwirtschaft Wie jedes Jahr wurde am 9. Oktober der Staatspreis für beispielhafte Waldwirtschaft vergeben. Aus dem Bezirk Vöcklabruck dürfen wir gleich zwei Preisträgern gratulieren. Ing. Hans Lenkh aus Weyregg am Attersee wurde für […]
          A week of maxis...        

We had a lovely Christmas. Why wouldn't we? Lots of nice food, drink and presents, but most of all family.
We always have fun at Christmas especially when we play charades after dinner. This year even the youngest grandson joined in - and loved playing it - he wasn't half bad either!

My daughter made a delicious salmon in pastry dish. She usually makes us a Beef Wellington but wanted to do something different this year. We also had turkey and all the trimmings. It was all very good.

Here we all are mid dinner. Some of us have finished; I've only just sat down. Just can't get everything on the table at the same time... OH is missing because he's putting his dinner in the microwave; he likes everything at nuclear temperature! Daughter is taking the photo. All three grandsons and two of my three brothers. My third brother in London was having a bachelor's 'open house' Christmas!

I got such lovely presents. A new Paperwhite kindle, new ankle boots, perfume and a Persephone book from my daughter. New long black boots; two 'Furrowed Middlebrow' books and 2 CDs from OH. Eldest grandson bought me another Persephone book and my brothers gave me money. Didn't I do well?

I drank Sherry, Prosecco, Canadian Club and Ginger Ale and sampled an Amaretto Sour ; courtesy of eldest grandson who mixes a mean cocktail - very moreish...

This is what I wore on Christmas Day. Dress from the Hospice shop in Kempston; waistcoat from Zara also charity shopped. Boots; Christmas present from OH.

All jewellery charity shopped.

Day 1 - Maxi Challenge

This is the skirt I bought in Barnardo's, Great Denham for £1.00.

Cardigan and boots charity shopped.

Green top Primarni; headscarf present from my friend in Cambridge.

All jewellery charity shopped.

By Tuesday I was going stir crazy. I hadn't been out of the house on Christmas Day or Boxing Day; only to drop middle grandson home so I took youngest grandson to Sainsbury's. One of the Great Uncles had given the youngest grandsons a bag of coins; when we changed it up in the coin machine it gave them £15.00 each to spend! Another Christmas present and Christmas is already over. Lucky kids!

Day 2 - Maxi Challenge

 I tried wearing a belt with this maxi.

Everything is charity shopped except the boots which are light brown with metal bits round the toe; a Christmas present from my daughter this year. The skirt is by Country Casuals; t shirt M&S 50p in a Donegal charity shop;  cable pattern cardigan; Red Cross shop probably, but really can't remember. Belt charity shopped about 10 years ago.

Necklace charity shopped in the Oxfam shop; Bedford. The earrings are 99p from e bay.

Day 3 - Maxi Challenge

On Wednesday OH and I went rummaging. I hoped the charity shops would all be open but I guessed some wouldn't reopen until after the New Year.  We went to Hitchin, Hertfordshire, a market town, and also to Ampthill; a small market town in Bedfordshire.

My goodness wasn't it cold! I woke up to frost everywhere and the water in the bird's' bowl had frozen. I feed the birds everyday. I'm even more vigilant during the cold weather months and always leave out drinking water. I really should have worn trousers! The temperature was -05 degrees when we set off for a rummage around the charity shops. It warmed up to 2 degrees and then dropped again by the time we got home. Out of seven charity shops in Hitchin only two were closed.

It's hard to put outerwear over maxi skirts. I'd planned to wear my brown leather jacket but it was too cold. I wish I still  had my brown corduroy maxi coat that I bought in 1970 from Bus Stop. It would have been perfect to wear over this skirt!

Jacket, River Island from Red Cross, £1.99; scarf, Save the Children; £1.00, beret; can't remember where.

I've had this navy jersey type M&S skirt for about 9 or 10 years. I used to have a bottle green one, too, but ruined it by getting it caught in the wheel of my bike when I used to ride my bike to work. I also have a similar black skirt, but from BHS. All were charity shopped.

Top by Canda - an old C & A brand; charity shopped in Save the Children, recently. Wool jacket by Gilbert; from Barnardo's, Great Denham. Boots - DDB (daughter donated boots).

All jewellery charity shopped.

About two weeks ago I bought yet another strand of orange beads for £1.00;  now I like to wear the three strands together!

In Hitchin, I bought 4 pairs of earrings for £3.50 in the Hospice shop and Cancer Research; three balls of wool at 50p each; also in the Hospice shop and an animal print top for £1.50 and a knitted angel boiled egg cosy for 30p - everyone needs a boiled egg cosy, don't you know!  In Age UK, I bought a ring for £1.99. In an antique/curio shop I bought some black beads for £1.50.  Total  spend in Hitchin, £10.29 . In Ampthill; the sale was still on at Barnardo's. In fact, they had reduced quite a lot of the stuff to 49p! I bought two double sized duvet sets with matching pillowcases, each for 49p. One set was brand new - it still had the stiffening product in it that they use in new bed linen. I also bought a pair of orange and black loose trousers for 49p; a pale grey Next top for 99p; a black Next jacket - never worn, 49p; a black and white striped blouse for 99p and a pair of bootcut jeans for 49p. Total spend here £4.45. Then I spent another £1.50 in the RSPCA on two books and a new make up bag. Total day's spend £16.24.

Go on - you know you want one!

Day 4 - Maxi Challenge

On Thursday I finally got out for a walk and did 6.3 miles. I hadn't walked for two weeks and was feeling both lazy and guilty. Once I started walking I was fine and realised how much I'd missed my regular walks. On Friday, there is a nine mile bus walk; I'm up for it but it is an earlyish start, and one of the things I enjoy about the holidays is there is no need to get up early. I'll just have to see how I feel on Friday morning...

This black Next corduroy skirt is about 5 or 6 years old and was charity shopped. The striped blouse by Peepers was bought in Wednesday's rummage at Barnardo's (99p) as was the light grey Next top (99p). Boots, old; Christmas present from my daughter. Middle grandson is on the sofa with his trusty laptop - hence the trailing flex.

All jewellery charity shopped.

I did the usual food shopping on Thursday and the bargain of the day was a £4.00 box of Christmas crackers for 40p in Sainsbury's! They're going up  in the loft ready for next year. Sainsbury's also had lots of packs of Christmas gift tags for 10p a packet, but we still have two large unopened packs of gift tags bought in the sales last year. I also bought  a reduced tin of shortbread biscuits (£1.50) and mince pies (40p) per packet.

Day 5 - Maxi challenge

Friday was such a miserable, cold and foggy day. I didn't go walking but am determined to go on Saturday afternoon as there is a 6.5 mile walk in Houghton Conquest which is about 6 miles outside of Bedford.

What I did do was to go to Bedford and spend my Christmas money. I'd already spent some of it on a fur coat on line. It's not my perfect coat; I am still looking for that one, but I needed a warm short coat. I have a Parka coat but that is a bit too casual sometimes. In Bedford I bought some perfume and soap in TK Maxx - I do love scented soap and prefer to use soap rather than shower gel. I also bought myself a new watch from New Look. Christmas money spent; I returned home to make soup and read one of my Christmas books.

In today's maxi and long cape I felt like a Victorian governess! The pure wool cape is from Ist Avenue bought for £1.99 in the Red Cross shop. Leather gloves charity shopped.

Maxi skirt; part of a cardigan suit charity shopped in Carrick on Shannon, Ireland. I've worn the matching cardigan separately, last seen here. Shirt and cardigan both from Red Cross shop. Boots, Christmas present from OH this year.

All jewellery charity shopped. The earrings were bought on Wednesday in Hitchin in the Cancer Research shop.

I'm glad the week of maxi's is finished; I can't wait to wear a pair of trousers.
So far with these challenges, I have worn a week each of; skirts, cardigans, shirts, dresses, trousers and maxis. I don't have enough maxi dresses to do a week of those so I think I might go for a week of stripes, spots and checks for next week. In fact, I've edited this to say that I'll do a week of patterns next week and the stripes, spots and checks for the week after.

 The challenges keep me thinking of different outfits to create and helps give little worn items a wear. That in turn, helps me assess whether or not, I want to keep it and if I don't means more space in my wardrobe. I have also got rid of several clothing items this week so I'm not feeling too guilty about those I've purchased.

What are you all doing for New Year's Eve? I've got both grandsons New Year's Eve so we'll see the New Year in with them. I'll see you all in 2017!

I'll leave you with a look at all my lovely Christmas book presents...

          Smertefull Pepperkakehusfødsel        

I Ã¥r som i fjor, og som Ã¥ret før der røk Blomsterstjernen til i et heseblesende peppekakehus-prosjekt ogsÃ¥ denne gang. Da mÃ¥ det vel kunne kalles en tradisjon?  Dog en tradisjon i utvikling. For det startet sÃ¥ uskyldig med drømmen om Ã¥ bake et av verdens minste pepperkakehus. Du vet sÃ¥nne minipepperkakehus som fÃ¥r plass i fyrstikkesker, ring-esker og sÃ¥pebobler? SÃ¥ vokste det litt Ã¥r for Ã¥r. I fjor hadde maxi-mini-pepperkakehuset endatil vokst seg ut av bÃ¥de glasskuppel og kakefat. Og i Ã¥r? Ja sÃ¥ mÃ¥tte jo pepperkakehuset selvsagt bli enda litt mer voluminøst. Det er jo akkurat det som er selve tradisjonen... Å overgÃ¥ seg selv.

Det siste Ã¥ret har Blomsterstjernen blitt helt hektet pÃ¥ tanken om husbygging, ikke bare i pepperkakeland, men ogsÃ¥ i virkeligheten. Han drømmer rett og slett om Ã¥ tegne og bygge sitt eget hus, han mangler bare tomten. Som aller helst skal være bÃ¥de stor og koselig, flat og bratt, ha morgensol og kveldssol, enorm utsikt og ingen innsikt, med bÃ¥de sjølinje og høyfjells-natur. Tomten mÃ¥ være bÃ¥de østvendt, sørvendt, vestvendt og nordvendt, godkjent og byggeklar og aller helst ligge midt pÃ¥ LandÃ¥s. Samtidig mÃ¥ ikke tomten ligge i et byggefelt og selvsagt skal den være til salgs for en latterlig billig penge... Glemte jeg Ã¥ si at den godt kan inneholde en gammel frukthage med store epletrær? Sitter du pÃ¥ en slik tomt? Kontakt meg gjerne...

Men Blomsterstjernen innser nå at eneste tomten som noenlunde innfrir hans krav (bortsett fra de økonomiske og plangodkjente) er et par tusen hekto-dekar av Ulrikens topp...

Eneste aktuelle tomt ligger midt i på bildet: 1000 dekar med sjølinje, høyfjell og 360 graders utsikt.

Som følge av denne svært sÃ¥ vage husbyggerdrømmen har Blomsterstjernen lekt seg med arkitektoniske verktøy og konstruert mangfoldige drømmehus (for ham selv). Tanken var derfor: "hvorfor ikke sette et av disse arkitektoniske vidunderne ut i live som pepperkakehus?" 

Valget falt på den aller siste konstruksjon - skreddersydd for en trekantet tomt. Et stort hovedhus med soveromsfløy på loftet og alle bruksrom samt utleiedel i første etasje. Med 60 kvadrats stue og kjøkken i eget utbygg, med høy takrygg og utsikt i alle tenkelige retninger. Fint på papiret ihvertfall.

Hus-maler i skala 1:66 printet direkte ut fra Google Sketch-up.

Ved hjelp av stødig skalpellføring transformeres mal for mal til autentiske pepperkakedeigkopier

Et godt triks er å dyppe kniven i litt olje når man skjærer ut. Da slipper den deigen lettere.

Etter utskjæringer er det lurt å jevne over kantene med en oljetilgriset kniv

Ca 12 timer senere var vinduene utskjærte og kakene klare for steking

Men det man helt hadde glemt er at pepperkakedeig er akkurat som oss mennesker. Den perfekte malen man ser i starten av 20-årene har en lei tendens til å ese ut på de mest utenkelige steder etterhvert som man runder 40, 50, 60 og 70... år (eller grader Celsius)...

(Et godt tips: Skal man velge kjæreste er det en god idé å studere moren og faren før man slår til... Da vet man noenlunde hva man kan forvente seg om 20-30-40 år)

Tilbake i pepperkakeverden. Blomsterstjernen trodde nemlig han var smart ved å benytte ferdiglaget pepperkakedeig fra Rema 1000 til husbyggerprosjektet sitt. Men det viste seg å være VELDIG feil! Deigen var tydeligvis stappet med bakepulver og natron til langt oppetter ørene... De nøyaktig tilmålte malene este ut som de verste sofagriser og måtte fettsuges og finkappes rett etter steking for gjøre huset noenlunde byggbart...

Fettsugd pepperkakevegg - avkappet ut-est overflødig pepperkakemasse

I Ã¥r skulle det ogsÃ¥ debuteres med gelatinvinduer. Det hørtes jo sÃ¥ lett ut..? Bare til Ã¥ lime platene rett pÃ¥ baksiden av pepperkakeveggene. Men alle som har jobbet med smeltet farin vet vel hvor umÃ¥telig vanskelig dette er! Sukkeret klisser og størkner lenge før man er klar. 

Blomsterstjernen prøvde derfor en ny oppskrift denne gang. Et oppkok av sukker tilsatt vann, uten at det gav den helt store opplevelsen. Enten størknet det for sent, eller så utkrystalliserte det seg for fort. Resultatet var at vinduene hang og slang og måtte reddes med litt lys sirup. Til neste år bruker man tape!!!

Gelatinering - Et helsikkens prosjekt!

Det ble også utprøvd en ny type melisglasur, kjent som Royal Icing. Stivpisket eggehvite med melis og sitron. Den var langt sterkere enn vanlig melis men klarte likevel ikke stå for egen maskin i løse luften...

Joda. Gelatinvinduene som skulle ta i mot sprossene falt av, samtidig som den 6 mnd gamle babyen hylskrek i bakgrunnen... Kjempe stemning!

Selvfølgelig var Blomsterstjernen "alenepappa" til 3 akkurat denne kvelden da huset skulle danderes. Midt i sukkersmelting, liming og banning (og steking) nektet den 6 mnd gamle å sove, med påfølgende hylskriking, mens de "store" barna våknet og ville på do, ha vann, og sang, og kos, og eventyr. Fra en pappa tilgriset av utgnidd melis, svidd sukker og smeltet gelatin. Gode forhold i bakken!

Stemningen ble ikke akkurat bedre da far så seg selv i speilet...

En SVÆRT fargerik bakepus...
Ikke rart barna ikke fikk sove?

Men det var, som alltid før, bare til å bite tennene sammen og prøve å få de misformede bitene til å passe sånn noenlunde sammen og heller kamuflere skavankene med STORE doser snø og melisglasur. (Vi merker oss det ironiske ordspillet: "glad-sur")

Til tross for at taket på utbygget hadde vokst minst like ukontrollert som øyenbrynene på en 80-åring, minnet det da fremdeles om et hus?

Og etter et kraftig snøfall forsvant de fleste spor av mangelfull konstruksjon...

Full fyr i stue og kjøkken! Så varmt at taket begynner å sige?

Om man myser kan man faktisk se mini-Blomsterstjernen bake minipeppekakehus inne bak melis og gelatin?

Og inne bak kjøkkenvinduene utspiller det seg en ellevill bloggefest med samtlige 137 følgere tilstede!
Nordsiden av huset er preget av svært lokale doser "pølse-snø". 

Å bygge pepperkakehus er vel omtrent som å føde? Det gjør fryktelig vondt der og da, men med tid og stunder så glemmer man både utfordringene, smertene og banningen...

Men for at forløpet skal gå så smidig som mulig for seg til neste år, har Blomsterstjernen laget en huskeliste:

(Note to self and others)
  1. Sett av en uke til prosjektet. Ta fri fra jobb, send koner og barn på anstalt under bygningsarbeidet.
  2. Lag pepperkakedeigen selv, UTEN bakepulver eller natron. Gjerne med utgangspunkt i denne.
  3. Ikke lag for avanserte maler med innhukk og krimskrams.
  4. Fukt malene forsiktig med matolje, feks vha en svamp. Da er de lettere å fjerne før steking.
  5. Dypp kniven i matolje slik at den hele tiden glir lett gjennom deigen.
  6. Bak deigen ut rett på bakepapir. Klipp deretter ut huselementene og samle på ett brett etterpå.
  7. Lag vinduene litt større enn tiltenkt slik at det også blir plass til melis-vinduskarm inne i selve vindurammen. Da blir det finere.
  8. Stek på relativt lav temperatur 160-180 grader. Ca 12 min.
  9. Sjekk pepperkake-veggene opp mot malen rett etter steking for om mulig skjære bort overflødig materiale. Juster også vinduene som har en tendens til å ese innover.
  10. Fest gelatinvinduene med tape eller sirup. (påfør sirup vha sugerør)
  11. Åshild har et godt alternativ til gelatin: "Knus sukkertøydrops i den fargen du ønsker og fyll i vindushullene. Dette smelter i stekeovnen og fyller ut rammen. Etter avkjøling stivner det til dropsvinduer"
  12. Bruk Royal Icing istedenfor vanlig melis.
  13. Bruk smeltet sukker til å sette sammen husveggene, men få HJELP av naboens nabo.
  14. Evt følg tips fra Cecilie: "Smeltede Smørbukk-karameller gir et perfekt superlim som man kan putte inn i alle sprekker uten å svi av seg fingrene. I tillegg er det også nesten pepperkakefarget."
  15. Bruk LED-lys inne i huset for å unngå brann...
Jaja. Etter mye om og men kom Blomsterstjernen seg likevel i mål - også i år! Og når man demper lyset og myser ganske så kraftig så ser det også ganske så hjemmekoselig ut inne i "drømmehuset/mareritthuset". Men det spørs likevel om Blomsterstjernen ville gått for akkurat denne husmodellen i virkeligheten. Utbygget ble kanskje for vulgært? Så sånn sett hadde prosjektet også sin funksjon.

God natt! Nå må dere huske å slukke LED-lyset der inne?

Lærdommen er at det nok er LANGT lettere å bygge med hammer, spiker og justert trevirke enn pepperkakedeig, sukker og kniv...

Ønsker med dette alle som ikke har bygget årets pepperkakehus enda lykke til!
(dere kan trenge det)

Del gjerne flere gode pepperkakehustriks i kommentarfeltet her!

          Umaskert maskerade        

Kjære lesere...

Til alle dere som nÃ¥ ikke sitter med kaffe i vrangstrupen eller hjertet i rettstrupen vil jeg ønske et riktig Godt NyttÃ¥r! Til alle dere andre...  "God tur til sentralsjukeheimen..."

Det er 2013! Frimodighetens Ã¥r? Slipp dere fri! Sag av lenkene! Bort med burka, BH og bleier! Kast alle hemninger, kast pÃ¥ hÃ¥ret, kast masken! Alt er lov! Har du lov - har du lyst...

Fra tid til annen kan Blomsterstjernen være litt lettlurt, litt dumsnill, litt sursøt? Et godt eksempel var da han nylig ble lokket ut pÃ¥ dypet. Agnet smakte rett og slett alt for godt. Han klarte bare ikke holde fingrene av fatet... SÃ¥ hold dere fast! Det ryktes nemlig at han nÃ¥ kan observeres umaskert i et boligblad nær deg! ?! Og ikke hvilket som helst blad heller. Ikke "Hjemmet", ikke "Allers", ikke "Vi over 60"... Nei her snakker vi om Blomsterstjernens eget favorittmagasin (kanskje nest etter Airliner World):

Det er kanskje mange som innbiller seg at dette er et magasin for uteliggere og hjemløse som drømmer om Ã¥ fÃ¥ seg en bolig? Dere blir nok skuffet. BoligDrøm handler nok snarere om innbydende drømmeboliger, drømmehager og drømme-mÃ¥ltid (bÃ¥de sunne som usunne..). Og i dette hyggelige magasinet har da altsÃ¥ Blomsterstjernen gradvis gÃ¥tt gradene. Fra Ã¥ skrive ett innlegg i 2011, via 4 innlegg i 2012, til formodentlig hele 10 innlegg i 2013! Dersom han da ikke dummer seg ut... Noe han meget vel kan komme til Ã¥ gjøre om han ikke skikker seg vel...

Formatet er også forandret ørlite siden forrige sesong. Denne gang blir det en slags krysning av kåseri, lobotomi og botanikk. Vi har kalt det LOBOTANIKK... I 2013 får han att på til lov til å lobotanisere seg i hele 1800 tegn! Hver bidige måned! En skriftlengdeøkning på hele 50% i forhold til tidligere sesonger! For en drøm (ihvertfall for dem som liker å skrive langt...)!

For å gjøre det hele komplett har BoligDrøm fått med seg den svært dyktige Vilde Kamfjord til å illustrere det lobotaniserte. Så til alle dere som vanligvis ikke makter (eller orker) å lese seg gjennom Blomsterstjernens knotete langdryge historier er dette en lettelsens dag! Nå kan man enkelt og greit bare slenge et langt blikk på Kamfjords svært så rikholdige tegninger og vips har man fått sublimert hele tekstens innhold gjennom ett enkelt bilde. Genialt?

Ulempen (eller fordelen..?) er at all denne lobotaniseringen krever en god del watt. For å få regnestykket til å gå opp må vi derfor låne litt strøm fra Blomsterstjernebloggen. Men som dere sikkert vet: "Energi vil aldri forsvinne, bare gå over i andre former...."

En annen liten utfordring er at Blomsterstjernen i år har lyst til å nyte litt av sin hage, ikke bare skrive om den... Etter litt rask kalkulering han han nemlig regnet seg fram til at han i 2012-sesongen totalt tilbragte skarve 58 minutter ute i hagen, mens han tilbragte smått imponerende 786543,5 timer foran PC'en og blogget om hagen... Var det i det hele tatt hans egen hage han blogget om?!?

Om ikke dette var nok, har han ogsÃ¥ et par andre spennende prosjekt som han endelig tenker Ã¥ gripe fatt i nÃ¥ i det nye Ã¥ret. Det skulle derfor ikke forundre meg om dere kanskje vil kunne oppleve en noe redusert stjerne den neste tiden? En stjerne som ikke makter Ã¥ blogge hver fredag. Kanskje heller ikke annenhver fredag. Kanskje heller ikke hver tredje fredag? Men kanskje bare en gang pr mÃ¥ned? Formularet er ikke helt klart enda. Stien blir til underveis. Bare følg sjokoladepapirene som ligger strødd i hans fotspor.

Men la oss spole tilbake til starten av dette innlegget! 
La oss komme til dagens hovedpoeng!


For alle dere som verken smugkjøper, stjeler eller abonnerer pÃ¥ Boligdrøm kan jeg berette at det uheldigvis er lekket en superhemmelig film av Blomsterstjernens avmaskifisering pÃ¥ Internettet... Den gÃ¥r i skrivende stund som ulm i vÃ¥tt gress gjennom dataverden. Hele 6 stykker har sett videoen allerede!!!

Mann dere opp! Hold dere fast! Eller bare spol rett forbi...

Sjekk ut videoen her (husk å skru på lyden - trykk på "play"-knappen):

Vel bekomme...

Sørg for å laste ned videoen og deretter kopiere den over på VHS-kassett slik at den kan sees til skrekk og advarsel hver bloggfrie Blomsterstjerne-fredag i det kommende året. Husk at videoen har 18-års grense.
(Om det har klikket for meg? Nei, jeg er bare lobotanisert...)

På tross av alt dette her vil jeg bare avslutte med å spå at 2013 blir et fantastisk år!?!
BÃ¥de for dere og for meg :)

Godt nyttår & takk for det gamle!
Vi sees inne i magasinet.

P.S. Følg gjerne med pÃ¥ Facebook for siste nytt i Blomsterstjernesaken

P.P.S. Vil dere høre en gladnyhet? Blomsterstjernen har nemlig et medmenneskelig NyttÃ¥rsforsett: Han skal bli 2-3% bedre til Ã¥ besøke og kommentere andre sine blogger i 2013.

P.P.P.S. Dette blogginnlegget er ikke sponset. Maskemannen taler rett fra hjertet (i halsen)

          Jeg er en robot...        
Jeg har ihvertfall lenge lurt på det...

Som en ustoppelig maskin vandrer jeg hvileløst gjennom hverdagen. Hver dag er lik: 

Kl 5:03 - Blomsterprinsen (snart 3 Ã¥r) mener det er morgen, for lengst...
Kl 5:48 - Etter 45 minutt med beinharde forhandlinger har husets herre endelig klart Ã¥ overbevise sønnen om at det tross alt er natt.
Kl 5:55 - Etter 7 deilige minutt pÃ¥ puten ringer vekkerklokken. Tro det eller ei... Jo det er faktisk morgen! 
Kl 6:05 - Blomsterfamilien kjølhales mer eller mindre ufrivillig inn pÃ¥ badet.
Kl 6:06 - Blomsterstjernen trenger minst en time i dusjen for Ã¥ vÃ¥kne.
Kl 6:15 - Verdens hurtigste time er unnagjort, gjerne avbrutt av barn som har bæsjet, dunket seg eller som vil være med i dusjen uten å få verken vann eller såpe i øynene.
Kl 6:59 - Etter 3 kvarter med latter, grÃ¥t og trass er barna endelig pÃ¥kledd, flidd og tannpusset. 
Kl 7:08 - Mor og far er fremdeles i en slags krepp-papir-forfatning i det man forlater huset.
Kl 7:13 - Ankomst barnehagen. Barna avleveres pÃ¥ fineste manér. 

Et kyss, et klapp og en klem eller to. Et obligatorisk lite vink i døren. Og før man vet ord av det legger man på fullt firsprang etter bussen. En buss som konsekvent er for sen når man er tidlig og for tidlig når man er sen...

Nærbilde av Blomsterstjernens krepp-papir-hud kl 7:07

Ja sÃ¥ jobber vi gjerne litt, drar hjem igjen, henter i barnehagen, lager middag, rydder kjøkken, ser barne-tv, lager kvelds til barna, steller dem, leser barnebok, synger 3-4 godnattsanger, legger pÃ¥ firsprang ut døren for litt personlig moro, har personlig moro, gjør seg ferdig med personlig moro, kommer alt for sent hjem etter personlig moro, sjekker at ytterdøren er lÃ¥st, lager kvelds, spiser kvelds mens man ser pÃ¥ Plane Crash Investigators, dobbelsjekker at ytterdøren er lÃ¥st, smugleser BoligDrøm pÃ¥ do, benytter seg av bÃ¥de "Blomsterstjernen oppe"- og "Blomsterstjernen nede"-klutene, trippelsjekker at ytterdøren er lÃ¥st, gÃ¥r til sengs, spretter opp igjen for Ã¥ firpel-sjekke at ytterdøren virkelig er helt lÃ¥st, for sÃ¥ Ã¥ ligge med halvÃ¥pne øyne natten gjennom i pÃ¥vente av at klokken igjen skal slÃ¥ 5:03...

Hadde jeg ikke vist bedre hadde jeg sagt at dette var døgnrytmen til en robot..?
Og kanskje jeg heller ikke vet bedre?
Man vet jo aldri?!?

Men akkurat i sånne situasjoner er det svært godt å få en bekreftelse fra eksterne, helt uavhengige kilder. Og det får jeg heldigvis til gagns i bloggeverden. Hver bidige dag, flere ganger daglig...

Blomsterstjernen blir ofte såpass lang i masken at den faller av når han skal publisere sine kommentarer...

Tja... Det er sikkert mange som lurer på hvorfor Blomsterstjernen så sjelden er inne og kommenterer andre sine blogginnlegg? Er han bare en selvopptatt herremann som kun interesserer seg for sitt eget ve og vel? Bryr han seg ikke om sine medbloggere? Å joda! Han har dere alle akk så kjær... Tidsmangel er vel kanskje hovedårsaken, men det er også en ganske annen faktor som svært ofte spiller inn. Han klarer faktisk ikke å publisere sine ønskede kommentarer! Og det har sin enkle grunn! Han kommer rett og slett ikke gjennom robot-kontrollen...

Ja hva er det de kaller det igjen?

CaptchaKamchatka?!? Kamasutra?!?!?!?!

Ikke vet jeg. 

Men dere kjenner sikkert meget godt til denne kontrollen man ofte må gjennom for å bevise at man ikke er en robot som bare skal "tulle-blogge"? Blomsterstjernen havner ihvertfall i fellen hver bidige gang... Hans bevismateriale er til stadighet alt for tynt...

Bare se min samling av avviste kommentarforsøk fra siste halvtime:

Blomsterstjernen sprakk!

Blomsterstjernen røk!

Blomsterstjernen hadde ikke nubbesjans!

Blomsterstjernen ble avvist på det groveste!

Blomsterstjernen ble kastet hodestups på dør!

Blomsterstjernen ble kroppsvisitert med plasthansker!

Blomsterstjernen ble sendt på hodet ut av landet!

Blomsterstjernen ble tvangsinnlagt på forbrenningsanlegg!

Blomsterstjernen ble skrudd fra hverandre og resirkulert! 


I hele 11 av 10 tilfeller blir Blomsterstjernen avvist. Det er med andre ord ofte helt umulig Ã¥ fÃ¥ kommentert andre sine blogger. Dere aner ikke hvor mange gull-, sølv- og bronsekorn dere gÃ¥r glipp av - utelukkende pga denne strenge, tussete kamasutra-kontrollen!

Men, men. Blomsterstjernen er visst ikke den eneste som sliter med dette problemet... På nettet florerer det av blogginnlegg om folk som klager over disse tilsynelatende unødvendige, irriterende, avanserte robot-kontrollene.

"Jeg er ikke en robot!!!" skriker en hel bloggverden i munnen på hverandre, så blekket spruter...

Men Blomsterstjernen vender heller det andre kinn...
I motsetning til alle disse som velger å klage, velger han heller å innse realiteten:

Blomsterstjernen er og blir en robot!!!


I sterk kontrast til Marina...
Ja ho med adle diamantane...

Og når alt kommer til alt er det kanskje like greit at brorparten av alle hans ord-forvridde kommentarer ikke kommer gjennom sensuren? Det er en mening med alt...

Maskinell stivbent helge-hilsen fra en som faktisk trives godt som robot (leses med robotstemme):

P.S. Det er sikkert noen nÃ¥ som godtroende antar at denne Blomsterstjernen drar pÃ¥ forlystelseshus hver bidige kveld? Syv ganger i uken? Gid det hadde vært sÃ¥ vel. Jeg mÃ¥ nok dessverre skuffe dere. Under gjøremÃ¥let "personlig moro" finner man snarere saker som; øving med poporkester, heseblesende blogging, hyggelig konesamvær, pÃ¥tvunget husvask gjerne i kombinasjon med omorganisering av konemors interiør. Fra tid til annen drar han selvsagt ogsÃ¥ pÃ¥ maskerte rekognoseringsturer i inn- og utmark.

P.P.S. Er det egentlig lov til Ã¥ forfatte blogginnlegg helt fritt for julestoff sÃ¥pass sent i desember? Hva sier bloggepolitiet?!? Men vi roboter trenger av og til et lite avbrekk. Bare et ørlite ett...

          En mann og hans stilongs        

Det finnes ikke bikkjekaldt vær, bare bikkjekalde klær. Blomsterstjernen har tatt lærdom. Endelig?

Normalt sett, under normale omstendigheter, vil en vinter pÃ¥ snarvisitt i Bergens-vinter servere klissvÃ¥tt sludd, stivpisket sno og 2 plussgrader. Ufyselige forhold for utenforstÃ¥ende. Og normalt sett, under normale omstendigheter, ville Blomsterstjernen vandret rundt i en syltynn halvÃ¥pen trenchcoat, totalt utilkneppet og med frostskadet vindblÃ¥st hÃ¥r. Ufyselige forhold selv for inneforstÃ¥ende.

Men fra tid til annen dukker det opp en dag eller to med forloren Fimbulvinter. Knirkefin krystallsnø, knallende solsteik og et tosifret antall kuldegrader, minst. Da gliser annenhver bergenser fra øre til øre! Fra munn til munn. Fra hånd til munn. Den andre halvdelen bergensere synker surt ned i sofaen under et tosifret antall tepper mens de klager okkende på den lave solen som ødelegger sportsendingene!

Blomsterstjernen (og mange med ham?) opererer under en svært streng og totalt urokkelig stilongs-regel. Stilongs er KUN lov Ã¥ benytte dersom gradestokken viser blÃ¥ tall. Og selv da skal det vurderes grundig for og mot. Plussgrader og null-føre er totalt uforenelig med stilongs-traktering! Blomsterstjernens komfort-skjebne er med andre ord fullt og helt underlagt termometerets mÃ¥linger.

Som dere sikkert kan tenke dere er det derfor ytterst sjelden at denne Blomsterstjernen itrer seg  musketerenes favorittplagg. Kanskje en gang pr tiende Ã¥r? Han er jo ogsÃ¥ et hÃ¥pløst mannfolk, pÃ¥ svært fÃ¥ plan... Han velger derfor heller Ã¥ gÃ¥ tynnkledd rundt. Hutre og fryse. Banne og steike. Hoste og harke. Det nærmeste han kommer stilongs, er ubarberte hÃ¥rete ben...

Men det er ikke mÃ¥te pÃ¥ hvor kald 1 plussgrad føles i Bergen! Luftfuktigheten, vindstyrken og is-regnets intensitet resulterer nemlig i en effektiv luft-temperatur pÃ¥ mellom -20 og -30 kuldegrader!!! Men hva hjelper det nÃ¥r gradestokker stÃ¥r og gliser og svetter i røde varme jule-farger!?!

Men forrige helg skulle bli et vendepunkt! Endelig lÃ¥ værforholdene til rette. Endelig var det stilongsvær i Bergen. Blomsterstjernen jublet! Endelig kunne han dra frem stilongsen han fikk til jul av mormor og morfar i 1987... Og ikke nok med det. Det var sÃ¥pass kaldt at det ogsÃ¥ ble lov Ã¥ kle pÃ¥ seg dunjakke (krav: "under 5 minusgrader"). Den maskerte herremannen kunne derfor for første gang siden den kalde krig vandre godt polstret ut i Fimbulvinteren. 

Men hvor var kulden blitt av? Det var jo glovarmt ute? Men termometeret sto likevel og skalv rundt 8-9 kuldisser... Kulden hadde rett og slett ikke sjans mot dun og stil. Den prøvde Ã¥ bite men prellet av hver bidige gang. Selv ikke etter en hel dag i Gamle Bergen kjente Stjernen antydning til verken hutter, jammer eller koldbrann. Han var blitt immun mot kulde, takket være skikkelige vinterklær.

Så da mandag morgen igjen sto på trappene valgte Blomsterstjernen å fortsette i samme stil og ikke minst; samme stilongs. Han dro derfor til jobb forsterket med "sveklingenes favorittplagg" godt gjemt under dongeribuksen. Aldri før hadde han følt en så behagelig vinterlig ventetid på busstoppet. Det gjorde absolutt ingenting at bussen var et kvarter forsinket. Han bare vendte det andre kinnet til og nøt vinteren.

Et lite varsku-her fikk han likevel da han satte seg ned pÃ¥ bussen, som selvsagt var temperert etter vanlig vinterlig stilongsfri Bergens-bekledning... Tropevarme med andre ord! Stilongsmannen skled frem og tilbake i setet mens han kokte av svette fra topp til tÃ¥, bokstavelig talt. Hadde han likevel gjort et dumt valg?!? Burde han kjørt stilongsfritt?!? 

Men neida. Vel ute av bussen, da kulda igjen satte inn, var han sporenstreks i sitt Ess igjen! Rolig, temperert og avslappet kunne han spankulere over til jobblokalet mens han hele tiden sørget for å holde en fin og rank holdning ala Kronprinsesse Mette-Marit.


Vel inne på kontoret skulle stilongsen mot alle odds vise seg å være midt i blinken med tanke på bekledning. For når man har vegg til vegg vegger bestående av heldekkende vinduer fra 1987 blir ofte kontortemperaturen en smule preget av ute-temperaturen. Men bevæpnet med stilongs føltes det bare helt perfekt. Det var den ultimate arbeidstemperatur. Helt til klokken slo 11:23...

For da den lave vintersolen endelig tittet over Løvstakken skulle klimaet forandre seg en smule inne pÃ¥ Blomsterstjernens drivhus-aktige kontor. Badang! Temperaturen steg loddrett og radikalt fra behagelige 17 grader til uutholdelige 27 grader! Stilongs og tropevarme gÃ¥r dessverre relativt dÃ¥rlig sammen... Men som mann mÃ¥ man bli ved sin lest. StÃ¥ for sine valg!

Det var med andre ord HELT uaktuelt Ã¥ kle av seg stilongsen! Det eneste riktige i en sÃ¥dan situasjon er Ã¥ pine seg gjennom dagen. Og man vet jo heller aldri hva som venter rundt neste sving..? Mer kulde? Enda mer varme? Og helt riktig! Ikke lenge etterpÃ¥ takket solen for seg der den igjen snek seg ned bak Løvstakken kl 13:27. Etter to endeløse timer i Skjærsilden var Blomsterstjernen igjen tilbake i den svale behagelige sibirske landsbyen Ojmjakon. Og godt kledd for oppdraget.

Resten av dagen fortsatte i et slags jojo-format mellom komfort og pinsel. Perfekt kledd for busstoppet. HÃ¥pløst kledd for bussturen hjem. Perfekt kledd for spaserturen til barnehagen. HÃ¥pløst kledd for henting av elleville barn som ikke ville kle pÃ¥ seg. Perfekt kledd for spaserturen hjem fra barnehagen. HÃ¥pløst kledd for middags-laging til elleville barn som ville smake og klusse med alle ingrediensene. Perfekt kledd for Ã¥ gÃ¥ ut med bosset og ikke komme hjem før etter leggetid....

Neste dag var stilongsen fjernet...

Så hva er lærdommen? Hva er moralen? Uansett hva man velger sitter man jo i saksen! Velger man å gå uten stilongs blir opplevelsen nøyaktig like mye jojo, bare med motsatt fortegn. Varm og god inne, iskald og ubekvem ute...

Blomsterstjernen ser virkelig frem til den dagen noen oppfinner en stilongs man kan blende, slik man kan med blendegardiner...

Hvordan stiller dere dere? 
For eller mot stilongs?!?

God vinterhelg! Lykke til med bekledningen...

Hilsen den kaldsvettende,

P.S. Jeg gjentar dagens konklusjon: 1 plussgrad i Bergen tilsvarer minst 30 kuldegrader østpå!

P.P.S. Til alle dere norsklærerinner som har vridd dere gjennom dagens innlegg vil jeg bare si at det faktisk er lov å skrive stil(l)ongs med både 1 og 2 L'er... Og like varme er de antageligvis! Med mindre man skriver det med "tjukk L" da...

P.P.P.S. Samtlige av dagens bilder ble tatt i Gamle Bergen (med stilogs og dunjakke)

          Tapas til sjøss...        

Guttetur er ikke hva det en gang var...

Kassevis med øl, tåkete erindringer av bygdedans og kalde joikaboller? For det var vel sånn det en gang var?!? Alkoholforgiftning, sjanseløs damemysing og elendig mat har liksom alltid vært grunnpilarene innenfor den superhemmelige Guttetur-bevegelsen? Det går jo fremdeles gjetord om de legendariske gutteturene til Jesus, Bartolomeus og Judas... Og selv i oldtiden fikk tydeligvis kalde joikaboller bein å gå på, ikke minst da Kheops, Sneferu og Tuthmose en sjelden gang fikk fri fra husets plikter!

Joda. Jentene har ogsÃ¥ hatt sine turer, de ikke fullt sÃ¥ myteomspunnede "Jenteturene"... Sant nok er det vel ingen mann i hele verden som ærlig talt vet hva som foregÃ¥r der? Men vi har likevel vÃ¥re tanker... Vi liker ihvertfall Ã¥ innbille oss at disse jenteturene ogsÃ¥ er bygget pÃ¥ 3 grunnpilarer.. Formodentlig: symaskin, spinnerokk og tupperware? Muligens spritet opp av et kvart glass med utvannet rødvin? Og at det litt ut pÃ¥ kvelden, nÃ¥r glasset nærmer seg halv-tomt, i enkelte tilfeller kan dukke opp noen fnisete historier om han halv-kjekke treningsinstruktøren som muligens har blunket diskrete til en av jentetur-deltagerne?

Selvfølgelig snurrer de opp et mangfold av innbydende hjemmelagde paier og ostesmørbrød, et bugnende ost & kjeks bord, reke-cocktail og konfekt. Og nÃ¥r klokken runder 22 blank er hytten ryddet og strøken. Samtlige jenteturdeltagere ligger og sover sin søteste søvn i yndige nystrøkne blomstrete nattkjoler og rent undertøy.

PÃ¥ guttetur blir det nødvendigvis litt annerledes... Utfordringen har vel alltid vært at punkt 1 (alkoholkonsumet) som oftest fører til at punkt 2 (damemysingen) heldigvis faller helt i dass. Det hører nemlig til sjeldenhetene at guttetur-deltagere faktisk makter Ã¥ holde øyelokkene oppe sÃ¥pass lenge at de klarer Ã¥ skimte konturene av disse frammande spanande kvinnfolkene man ved neste guttetur ideelt sett skulle preike i det vide og det brede om?

Og enda verre er det med punkt 3 (ukulinert mat)! For når gutter drar på tur skal man bruke minimalt med tid på matlaging! Man skal jo ikke kaste bort den dyrebare tiden man heller kunne brukt til å fortære enda en 6-pack!?! Dessuten hører ikke ekte mannfolk hjemme på kjøkkenet... De hører hjemme i stresslessen! Resultatet blir en handlevogn stappet til randen med fuktige brunevarer og helt på toppen en ørliten hermetikkboks med Joikaboller, Trøndersodd eller Whiskas! Om det er plass...

Men litt ut på kvelden (fra 16:23 og utover) går det på høgg og belegg. En saus av hungersultne mannfolk lengter etter konemødre der de raver rundt på kjøkkenet på håpløs jakt etter boksåpneren... Selvsagt en umulig oppgave! Mannfolk har jo ikke den villeste idé om hvor konemødrene gjemmer slike redkaper!?! Og heller ikke hvordan man bruker dem. Så da er det heller frem med slakteknivene som henger på veggen.

Etter et raskt knivslagsmål der 2-3 av gutteturdeltagerne segner om klarer endelig sistemann å treffe hermetikkboksen. Ut strømmer det en uimotståelig velduft av innbydende Trøndersodd. Boksen flerres opp på tvers og innholdet slurpes uoppvarmet rett fra hermetikkboksen... Neste morgen våkner man opp på kjøkkengulvet med skjorten på snei i et hav av resirkulert sodd, kroppsavfall og legemsdeler.

Men DET var i gamledager... I 2012 har tydeligvis verden gÃ¥tt videre, med stormskritt?

Blomsterstjernen og hans barndomskompis, ja hvorfor ikke bare kalle ham for Anti-Blomsterstjernen, hadde nemlig lenge snakket om Ã¥ ta seg en velfortjent frihelg i sistnevntes 80-talls cabincruiser-ikon: Draco 3000. Men utfordringen er jo som alltid, at med lekne smÃ¥barn, mannskjære koner og unaturlig travle liv blir det dessverre sjelden tid til Ã¥ realisere den slags planer...

Men for tretten dager siden, da solen plutselig tittet frem igjen etter den Ã¥rlige bergenske "syv-Ã¥rs-monsunen", klarte utrolig nok de 2 kompisene Ã¥ presse inn den forjettede gutteturen! Ikke en fullblods langhelg, men noen dyrebare timer mellom kl 16 lørdag ettermiddag og klokken 12 søndag formiddag... Men en mini-guttetur er heller ikke Ã¥ forakte? Her kombinerer man jo det beste fra to verdener: Familiekos & Haraball... Kan det bli bedre? (Sikkert...)

Det skulle vise seg Ã¥ bli en kamp mot klokken og solen... I lynende fart (81 km/t i 80-sonen) suste de norske kopiene av Sonny Crockett & Rico Tubbs ut av bergensk politidistrikt og over Nordhordalandsbroen i blendende ettermiddagssol. I det fjerne blinket en av 80-tallets mest undervurderte cabincruisere... Men først mÃ¥tte det jo handles!

Et brÃ¥brems utenfor landhandleren var selvsagt pÃ¥krevd. Ingen guttetur uten mat & drikke! Handlevognen ble ubønnhørlig stappet av øl i alle Tuborgs farger! (Kremt... da snakker vi altsÃ¥ om en sÃ¥nn barne-handlevogn...) Men sÃ¥... Plutselig var det som om verden sto stille for et lite sekund... Anti-Blomsterstjernen stilte det uunngÃ¥elige spørsmÃ¥let: "Hva skal vi lage til middag?"... SpørsmÃ¥let dirret i løse luften. Blomsterstjernens tanker løp løpsk... Mat? Guttetur? BÃ¥tkjøkken (byssen)? Anti-Blomsterstjernen..?

Selv om Blomsterstjernen formelig elsker delikatesser og gourmetmat fikk han ikke opp annet svar enn et nølende "Joikaboller"..? Anti-Blomsterstjernen svarte uanfektet: "Jeg kunne heller tenkt meg Tapas"...

Tapas? Tapas? Tapas? Tapas? Tapas?!? Til sjøss? På guttetur?!?

Selv om dette kom som et gigantisk sjokk på undertegnede var han selvsagt hel-giret på idéen! Ikke i sin villeste fantasi hadde han sett for seg at dette kunne være et aktuelt middagstema på guttetur i en 80-talls cabincruiser... Men verden vil bedras.

Landhandleren var i sjokk! Aldri før hadde han opplevd kunder som spurte etter Tapas-rÃ¥varer... Men innimellom butikkhyllene for potetkaker, kÃ¥lrabi, svineknoker og brun saus fant man likevel de ingrediensene man trengte for Ã¥ diske opp et helaftens Tapas-bord, til sjøss...

Solen lå allerede lavt i horisonten! Her var ingen tid å miste!!! Brennkvikt (61 km/t i 60-sonen) brølte vi videre mot Cabincruiserdrømmen. Klokken ble godt og vel 18 før vi endelig kunne stige ombord i det flytende totalrenoverte klenodiet! Draftet ble saumfart etter nærmeste gjestehavn for egnet "gutteturing"...

"Kjelstraumen" pekte seg raskt ut som et yndet motiv! Visstnok et yrende feststed! (ihvertfall sommerstid...) En rask telefon senere var beslutningen tatt! Joda Kjelstraumen (eller rettere sagt "Tjiiiedljjschtræææuumæn" som de lokale uttalte det) hadde både gjestehavn med strøm og en frekk pub som att på til var åpen helt til kl 2 om natten!!!

Klokken nærmet seg 18:30 og solen senket seg allerede mot fjellknausene. Kalesjen ble flerret av i rekordtempo og de to mannevonde V8-erne knurret pÃ¥litelig under dekk. En drøy halvtime senere etter febrilsk kartlesing gjennom urent farvann ankret 80-tallets sønner opp ved gjestgiveriet nøyaktig da solen takket for seg! For en timing! For en tur! For en festaften dette skulle bli!

Nei... De er ikke forlovet...
Endelig kunne den første (eller var det andre?) ølboksen jekkes opp! Gasskomfyren ble tent og de 2 hypermoderne guttene satte i gang et Tapas-marathon uten like! Aldri før hadde nok den slags mat satt sine føtter i en av 80-tallets Draco'er? Nei her ombord var de nok langt mer fortrolig med Trøndersodd pÃ¥ boks, Karbonade pÃ¥ skive eller kanskje Toro's Jægergryte med lever - om det skulle være virkelig fint? Aldri hadde vel heller en sÃ¥nn mengde hvitløk fÃ¥tt fritt spillerom i byssen. En sydlandsk eim spredde seg over hele Nordhordaland denne aftenen. Fremmed-skepsisen kom til syne. Innbyggerne skalket vinduer, dører og luftekanaler i frykt for at de var blitt invadert av Iran, Irak eller Spania.

En time eller tre senere sto middagsbordet endelig dekket med spicy kjøttboller i frekk chilitomat, lakserull-lefser med urteost, fylte olivener, dadler i røkt bacon og en soltørket tomatsalat. Selvfølgelig akkompagnert av en nitidig temperert rødvin fra Châteauneuf-du-pape, etter sigende til en verdi tilsvarende båtens nypris i 1981... På stereoanlegget buldret alt fra TnT, via Tindrum til Stage Dolls. Den perfekte taffelmusikk.

Det mysne blikket var allerede pÃ¥ plass! Det var pÃ¥ høy tid Ã¥ oppsøke denne tilsynelatende heidundrane nattklubben som antageligvis hadde herjet Kjelstraumen siden oppstarten i 1610! Men først: oppvasken! Ja du hørte riktig!!! Moderne gutter foretrekker nemlig renhet og orden pÃ¥ gutteturer... Blomsterstjernen lever da ogsÃ¥ etter "alt som er gjort er gjort"-prinsippet. Og ingenting hindrer jo en liten bonus-øl under oppvasken?

Kysten lÃ¥ klar! Nordhordaland skulle gjøres utrygg! De to kumpanene holdt ustø kurs mot vepsebolet; nattpuben! Men lange i gjeipen mÃ¥tte de raskt konstatere at høsten nok ikke var like attraktiv her ute i havgapet som den sydende fellesferien... Den forjettede nattklubben lÃ¥ nærmest brakk! Det eneste som rørte seg der inne var fire gamle fordrukne sjøulker som attpÃ¥til la beina pÃ¥ nakken da de kjente hvitløkseimen som fulgte i vÃ¥re fotspor. Men en ting skal de ha her ute ved kysten! NÃ¥r man spør etter en halvliter, ja sÃ¥ fÃ¥r man en halvliter! Ikke 0.45, 0.40, 0.33 eller 0.25 som er trenden innaskjærs...

Etter endt plikt var det bare til å returnere duknakket men fornøyd tilbake til skipet, spanjolenes nordligste fort. Og etter nok en runde med nattlig tungrock og iskald nattpils var det tid for kahytten. Blomsterstjernenen passet visstnok perfekt i "akterkabinen" nærmest motorene da han i følge kompanjongen også hørtes ut som en dieselmotor nattestid... En av oss sov veldig godt. Den andre hadde øreverk.

Og omtrent sånn endte da også denne moderne gutteturen. Kanskje ikke helt sånn man holdt på på 1600-tallet? Da vi våknet neste morgen skinte solen like fint og brorparten av alle drikkevarene sto uåpnet i kjøleskapet. Verden er tydeligvis i forandring! Men guttetur-idéen lever likevel videre: "det gjelder å løsrive seg fra dagliglivets plikter og regler". Så også ved frokostbordet... For når sant skal sies har det vel ALDRI hendt at tannlege-konemor serverer Cola og sjokoladepålegg til frokosten!

Men til sjøss er alt lov! Takk og pris...

God fredag og "Dra te sjøss"!

P.S. For alle dere som lurer sÃ¥ kan jeg røpe at det ble benyttet Nugattis superdigge nyhet pÃ¥ morgenbrødet: "Melke-sjoko"

          ... og sÃ¥ kom toÃ¥rs-trassen...        

Ja! Jeg vil! Jeg vil!!! Ja, ja, ja! JA!!! JA!!!!!!

Fra nei-mann til ja-mann på 1-2-3-4-5-6-7?!?

Ja er det ikke typisk? Her har vi akkurat feiret en fantastisk vellykket 2-Ã¥rsdag i Blomsterstjerneland. Vel og merke med alt for mye brask og en minst like stor dose bram. Men alt virket likevel sÃ¥ perfekt? Alt lÃ¥ til rette for et nytt godt stabilt Ã¥r for bursdagsbarnet og ikke minst hans trofaste følgere. Alt tydet pÃ¥ at vi atter en gang kunne se frem til 52 freidige fredager de kommende 52-53 ukene...

Men allerede forrige fredag merket vi at noe var som det ikke skulle..?

For som 2-Ã¥ringer flest er jo ogsÃ¥ Blomsterstjernen for et lite barn og regne... Og som vi vet. Med smÃ¥barn ligger det alltid en ny "trass" og venter rett rundt hjørnet, rett rundt neste sving, eller kanskje rett før forrige sving? Som seg hør og bør har derfor ogsÃ¥ undertegnede vært gjennom bÃ¥de "9-mÃ¥neders-trassen", "ett-Ã¥rs-trassen", "ett-og-et-halvt-Ã¥rs-trassen" og senest nÃ¥ rett før sommerferien: "22-mÃ¥neders-trassen".  

Trassanfall kan jo by på så mangt. Men for Blomsterstjernen sin del har disse trass-anfallene stort sett dreid seg om fikse idéer rundt tanker om effektivisert blogging... Gang på gang har han proklamert at NÅ er det slutt på de lange innleggene her i Blomsterstjerneland! Gang på gang har han brutt lovnaden en uke eller 2 senere. Og det til gangs! Han er en lystløgner av rang! Han klarer rett og slett ikke holde ord...

Men som dere sikkert skjønner er det jo ikke sÃ¥ helt lett Ã¥ bare redusere gjennomsnitts blogglengden fra 17.685 tegn den ene uken til 1.200 tegn den neste? Det ligger liksom i maske-mannens natur Ã¥ snakke mer om det rundtliggende, enn selve saken... Dessuten er det jo minst like viktig Ã¥ gjøre plass til en tilstrekkelig mengde utropstegn, spørsmÃ¥lstegn, tankeprikker, gÃ¥søyne, paranteser, onomatopoetikoner og intetsigende uttrykk av typen "som seg hør og bør" og "mot alle odds" etc før det kan kalles et ekte Blomsterstjerneinnlegg!?! 

Den gylne regelen for et ekte Blomsterstjerneinnlegg tilsier sågar at det til en hver tid skal bestå av minst 66% tegnsetting (eller interpunksjon), maks 33% innhold, samt 1% løgn... Og dette bør man holde seg til!!! Ellers kan det gå galt! Virkelig galt... Han fikk jo smertelig erfare det da han her i februar ble nedringt av illsinte fans som følge av at han hadde vært alt for lite raus med tegnsettingen... Innlegget inneholdt nærmere 40% innhold!?! Han burde skamme seg! Og det gjorde han også...

Men vi har jo alle etterhvert skjønt at det tydeligvis verken er teoretisk, praktisk eller upraktisk mulig for denne blasserte stjernen Ã¥ moderere seg i tegnmisbruk... Ikke en eneste person (eller katt) vil tro pÃ¥ ham om han nÃ¥ atter en gang lover Ã¥ skrive kortere innlegg??! 

Pøh! Ikke lyg for meg! Vi vet det alle mann! Han er fordømt til skrivekrampe hver bidige gang han tar pennen fatt... Han er svak. Han er en tastaturmisbruker av verste sort, en totalavhengig tastatur-narkoman!

Skrivelysten er rett og slett alt for sterk til Ã¥ motstÃ¥. I snitt bruker han opp minst ett tastatur pr uke. Bokstavene slites ned en etter en helt til man ikke lenger kan se forskjell pÃ¥ knappene for "Caps Lock" og "F9"! Men aller først forsvinner selvsagt konturene av "1-tallet" og "Shift"-knappen, den hellige koden for utropstegnet... (fanken... hvor er de blitt av??? Jo der var de: !!!)

Riktignok så sier et gammelt ordtak at man ikke skal kvele skrivelysten? Men det er bare det at det akkurat nå er så mye spennende på gang i Blomsterstjerneland... Han bare må frigjøre litt tid. På nyåret blir det nemlig enda mer skriverier i andre fora enn kun på bloggen... De nye utfordringene krever full konsentrasjon! Og da trenger man både tid og inspirasjon.

Forrige uke skjedde det uventede! Blomsterstjernen gikk plutselig tom for overskudd og satt igjen med en bøtte negativ inspirasjon. Han gikk i sjokk! Verden falt sammen. Toårstrassen tok overhånd. Han nektet å publisere. Hele hans kropp skrek av motvilje! Nei! NEI! VIL IKKE!!! Og når toåringer ikke vil noe, ja så er det heller ingen vits i å prøve. Med mindre man da drar frem det gamle sjokoladetrikset...

Men det er dessverre kun lov om lørdager. Så noe måtte gjøres. Hardere lut måtte til. En slu plan ble utarbeidet. Og som vi vet kan 2-åringer være ganske lure av og til? Men kanskje ikke fullt så lure som foreldrene...

Ettersom Blomsterstjernen nÃ¥ ettertrykkelig har bevist at han ikke KAN skrive kort, ja sÃ¥ mÃ¥ vi rett og slett bare la han skrive langt...? Men kanskje ikke fullt sÃ¥ ofte..? Blomsterstjernens alter-ego var derfor sÃ¥ vÃ¥gal Ã¥ foreslÃ¥ at han kun skulle fÃ¥ lov til Ã¥ blogge annenhver uke?!? Kunne vi kanskje klare Ã¥ holde ham i sjakk pÃ¥ den mÃ¥ten?!? Det er sjofelt, men kunne det være verdt et forsøk..? Det er jo tross alt bedre med 26 inspirerte innlegg enn 52 utspirerte?

Blomsterstjernen gikk i sjokk mens han hvisket: "Hjeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeelp!"

Han klarer nemlig ikke å se sitt eget beste... For selv om han er helt enig i at han kan trenge litt pauser innimellom blir han gjennomsvett av tanken på 26 bloggfrie fredager det neste året! Kunne vi ikke redusere fraværet til 25 fredager? 21? 17,5? Han ble helt stresset av tanken! Han liker ikke å settes i bås. Liker ikke for stive tøyler... Liker ikke å ride til hest.

Greit. Vi ble derfor enige om et kompromiss: Blomsterstjernen skal fÃ¥ blogge hver gang han er inspirert! Om det er annenhver uke, hver tredje uke eller 7 ganger pr uke bestemmer han selv... Eneste kriteriet er at innleggene MÅ publiseres fredager og KUN fredager! Dette er jo en fredagsblogg!!!

Ingen må derfor få sjokk om det en fremtidig fredag plutselig ikke kommer noe innlegg, eller om det skulle komme 3 innlegg en og samme dag! This is the "NEW FLOWERSTAR"...

Og til alle dere som har lagt Greenwich pÃ¥ hyllen og kun stiller klokken etter Blomsterstjernen mÃ¥ jeg derfor beklage... Det vil ikke lenger nødvendigvis komme innlegg hver bidige fredags morgen! Jeg vet det kommer som et sjokk... NÃ¥ blir det kun mulig Ã¥ stille klokken utvalgte fredager, ja med mindre man da titter innom gamlekjæresten fra Greenwich fra tid til annen:

Det er derfor svært viktig at dere sjekker bloggen jevnlig! Legg det gjerne inn i fredagens morgenrituale: StÃ¥ opp, sjekk Blomsterstjernen, spis frokost, sjekk Blomsterstjernen, puss tennene, sjekk  Blomsterstjernen, gÃ¥ pÃ¥ do, sjekk Blomsterstjernen, gÃ¥ pÃ¥ jobb, sjekk Blomsterstjernen, sjekk Facebook, sjekk Blomsterstjernen, jobb litt, sjekk Blomsterstjernen, sjekk Facebook, sjekk Blomsterstjernen, spis lunch, sjekk Blomsterstjernen. Om det ikke er kommet noe innlegg innen lunch kan du nok like godt vente til neste fredag... Rykk tilbake til start.

Men for å være på den helt sikre siden er det nok smartest å legge denne falske blomsterbloggen til i din bloggroll, eller kanskje enda bedre, bestevenne seg med undertegnede på Facebook. Først da kan man være 100% sikker på å få med seg samtlige livsviktige nyheter fra Blomsterstjerneland.

Avslutningsvis vil jeg da bare takke for meg for denne gang. 
Så sees vi neste fredag! (eller fredagen etter der, evt 3 ganger den førstkommende...)

God solhelg! Det er sol i sikte!!!

P.S. Samtlige av dagens bloggbilder ble knipset en mystisk trolsk aften da Blomsterstjerneland ble drapert i doble regnbuer og dommedagslys! Fantastisk snodig lyssetting da regnbuen slo ned i en høyblokk.

P.P.S. Det ble foretatt en uoffisiell trekning av Riddersporefrøvinnere blant forrige ukes kommentatorer. De heldige vinnerne var Krepsemor og Mormor. Sistnevnte bes ta kontakt for premiering...

P.P.P.S. I neste innlegg kan jeg endelig love ekte hagestoff igjen!!!

          No Peanuts for Your Peanut        

Youngsters are developing peanut allergies earlier because of exposures in babyhood

Food for Thought

Peanuts are a protein-rich snack food packing plenty of vitamins and trace nutrients. However, these legumes can elicit potentially life-threatening immune reactions within the one in 100 American adults who are allergic to them. Rates of peanut allergy are even higher among children. And the really disturbing news: A new study finds that the age at which this common food allergy first shows up is falling.

Today, peanut allergy typically emerges in early toddlerhood, a team of Duke University researchers reports in the December Pediatrics. "That's almost a year earlier than what we knew, scientifically, a decade ago, "explains A. Wesley Burks, a pediatric allergist who coauthored the new study.

Although children outgrow many allergies, peanut allergy is not typically one of them. Among people who develop immune reactions to this food, 80 percent retain their allergy for life.

The new study began, Burks says, after Duke immunologists noticed that they were encountering younger patients with peanut allergy. To investigate, the researchers pulled entry records and medical charts for all 140 young patients who had come in with the allergy since 1988. Poring over the records confirmed a fall in age at first diagnosis throughout this period—one that proved more dramatic than expected, Burks told Science News Online.

Nationally, the rate of food allergy appears to be increasing, according to a 2006 report of a National Institutes of Health expert panel. The most striking increase, it noted, has been for peanut allergy, which is also the most common food sensitivity. Because some allergies can be avoided by delaying a child's initial introduction to certain foods, in 2000 the American Academy of Pediatrics recommended that parents "consider" keeping peanuts, tree nuts, fish and shellfish out of the diet of kids under age 3.

Burks acknowledges that most parents aren't aware of this recommendation. On the other hand, most peanut allergy shows up in children that had already exhibited allergic reactions to other foods—typically eggs or milk. Many affected children also had skin sensitivities as infants, such as eczema or atopic dermatitis, and a parent or sibling with allergies, although not necessarily to food.

Against that background, you would think parents of the most vulnerable kids would be especially careful about introducing peanuts into the diet. And they might well have been. Indeed, Burks suspects that most initial introductions to peanuts in his young patients were inadvertent. Either a child encountered items that contained unlabeled traces of peanuts—perhaps a jelly bean, certain flavorings used in medicines, or any of several baby lotions (see Unexpected Sources of Peanut Allergy). Or perhaps the kids encountered peanut allergen in the air when others were eating, handling, or cooking foods that contained the legume.

But for now, Burks' team has no firm leads on why peanut allergies are showing up earlier. The Duke group and others will be probing that in the next few years.

Homing in on the problem

Children with peanut allergy in the new study showed the expected history of vulnerability. For instance, four in five had parents or a sib with some form of allergy. Four in five children also had personally experienced atopic dermatitis, two in every three suffered from asthma, and more than half had allergies that triggered runny noses. Moreover, blood tests from two-thirds of the youngsters turned up antibodies highlighting sensitivity to other foods, typically eggs or tree-nuts.

Half of the young patients were born between 1988 and 1999, the rest between 2000 and 2005. The average age of their peanut allergy's onset was significantly different between the two groups—roughly 29 months old for the pre-2000 birth group, versus 15 months for children born since 2000. Within the first group, half of the children developed peanut allergy by 21 months of age; for children born since 2000, half developed their allergy by the time they were 14 months old.

In hopes of teasing out factors that contributed to the trend of earlier allergies, Burks' group is participating in a Food Allergy Research Consortium that has been given $17 million to study food allergies—especially to peanuts. One facet of the 5-year program, which is sponsored by NIAID, is investigating the use of shots to desensitize people with peanut allergy. In addition, some 400 infants with milk and egg allergies will be studied for signs of immunological differences that distinguish those who outgrow their allergies from those who retain them lifelong.

Currently, some 30,000 people a year are hospitalized for food allergy in the United States, and 200 die during an allergic episode. One concern, Burks notes, is that children who develop peanut allergy earlier than in the past might face a lower-than-usual chance of outgrowing their life-threatening affliction—one that requires constant vigilance.

Such an allergy can even crimp one's social life. Consider the poor teenage girl whose lips swelled up after being kissed by her boyfriend (see A Rash of Kisses). Hours earlier, the boy had eaten peanuts, to which the girl was allergic.

If you would like to comment on this Food for Thought, please see the blog version.


American Academy of Pediatrics

141 Northwest Point Boulevard

Elk Grove Village, IL 60007

Web site: [Go to]

A. Wesley Burks

Division of Pediatric Allergy and Immunology

Duke University Medical Center

DUMC 2644

Durham, NC 27710

National Institutes of Health

National Institute of Allergy and Infectious Diseases

Office of Communications and Government Relations

6610 Rockledge Drive, MSC 6612

Bethesda, MD 20892-6612

Web site: [Go to]
Further Reading

Helmuth, L. 1999. Allergy vaccine may take fear out of nuts. Science News 155(April 3):213. Available at [Go to].

Long, A. 2002. The nuts and bolts of peanut allergy. New England Journal of Medicine 346(April 25):1320-1322. Extract available at [Go to].

Raloff, J. 2003. Unexpected sources of peanut allergy. Science News Online (March 15). Available at [Go to].

______. 2002. A rash of kisses. Science News 162(July 20):40. Available at [Go to].

______. 1998. The mango that thought it was poison ivy. Science News Online (Aug. 8). Available at [Go to].

______. 1997. A whiff, a sniff—then asthma. Science News Online (Feb. 1). Available at [Go to].

______. 1996. Peanut allergy found common and increasing. Science News 150(Sept. 7):150. Available at [Go to].

_____. 1996. Family allergies? Keep nuts away from kids. Science News 149(May 4):279. Available at [Go to].

Seppa, N. 2003. Tough nut is cracked: Antibody treatment stifles peanut reactions. Science News 163(March 15):163. Available at [Go to].

          Bird Nest Necklace, Three Bead Bird Nest Necklace, Three Egg Nest Pendant, by TracysJC        

10.00 USD

Bird Nest Necklace, Three Bead Bird Nest Necklace, Three Egg Nest Pendant,

These unique necklace resembles a Birds Nest with 3 birds eggs, and makes a beautiful pendant . birds' nest necklaces are handwrapped with silver and gold plated wire, an assortment of round beads and finished off on a chain. Because they are handwrapped, each nest is unique in size and shape . Great for everyday wear.

Nest size measures 24.26 mm in diameter and length is 8.5 inches long

these necklaces can be customize to your specification.

          LibLink: Nick Clegg – We must stand up to this tyranny on our doorstep        
Nick Clegg – currently in Poland representing the UK at the EU Eastern Partnership summit – has an op-ed in today’s Independent arguing that more must be done to topple Europe’s last dictator in Belarus. As well as his column, the deputy prime minister will also speak to the people of Belarus over the airwaves via […]
          Spring Time        
Hello friends! I have some new projects to share with you today, I'm also happy to have more sunny days... I create  a cute mini Egg carton, I cut it and painted in pink, then I added some of my favorite embellishments inside, such as: buttons, twine cord, seam binding die cuts etc... I cover with a piece of paper and tie with seam binding.

Hola amig@s! tengo unos proyectos nuevos para compartir el dia de hoy, tambien estoy feliz por que ya hay mas dias soleados... hice este mini carton de huevo, lo corte y despues pinte en color rosa la parte de adentro, le puse varias cositas y adornos de mis preferidos como: botones, twine cord, seam binding die cuts etc... por ultimo cubri con papel estampado y seam binding.

I think these are perfect for small gifts, chocolates, mini cupcakes, cookies, eggs for Easter of course etc.

Creo que lucen perfectos para cualquier detalle o regalito pequeño, por ejemplo: chocolates, mini cupcakes, galletas, y por supuesto huevos de Pascua etc.

Next a Birthday Card. I am so in love with this card, right now watercolor is one of the things that I am enjoying a lot, I cut the wreath (twice: one in watercolor paper and one from Kraft card stock) from a die cut that I got on eBay, and painted in different colors using the distress inks from Ranger, I also use the same inks for the polka dots on the bottom of the card

Y ahora les muestro una tarjeta que me encanto! estoy disfrutando mucho pintar algunos detalles con acuarelas, corte la corona de hojas (dos veces: una en papel para acuarela y otra de Kraft card stock) con un die cut que compre en eBay, lo pinte de colores diferentes usando tintas distress de Ranger, use los mismos colores para los puntitos en la parte de abajo de la tarjeta 
on a piece of watercolor paper I drew a few flowers and cut them, these are so simple but yet so cute! I only added sequins on the center of each flower. The stamp is from PTI, I use white embossing powder, I added some drops of glossy accents.

aparte en otro papel dibuje unas flores con acuarela y las corte para pegarlas a mi tarjeta, algo simple pero luce tan bonito! despues solo pegue unas lentejuelas en el centro de las flores. El sello es de PTI, use polvo de embossing blanco, por ultimo solo puse unas gotitas de glossy accents.

Of course I try the same card in other colors :) 

Claro que hice mas terjetas con otros colores

That is all for me today, I hope you have a great day, I'll be back soon with more creations.
Es todo por el dia de hoy pero regresare pronto con mas creaciones, que tengan un bello dia.

          Tzu Chi day        
As a volunteer, you tend to do a lot of random things. I volunteer for Friends of the Urban Forest, and signed up to sit at a table to answer questions for a few hours. It turned into something a bit more elaborate then I had pictured....

Here is the table! No one else volunteered so it was just me. It was my first time doing this, but, whatever. I got this!

The woman who was the contact for my organization was really nice.  She mentioned, "Oh, we want to have you as part of the ceremony, we will just introduce you!" Oh, geez, well, if I was going to be part of the ceremony, I wish I had known! I was just wearing jeans! Oh well, I'll just nod in thanks when she mentions me. That's cool.

Annnnd, the ceremony ended up being about 1.5 hours. The ceremony was given in English and then repeated in Cantonese at the same time. Then everyone watching had a chance to participate in the 3 step, Buddha Bathing ceremony. (Bow with palms together, bow again and place fingers in the scented water, bow a third time and receive a flower.) And the name introducing? "We would like to welcome our guests of honor! Senator so-and-so! City council member blah-de-blah! Friends of the Urban Forest, Em-A-Lee!"

Uhh...what?? I know trees are awesome, but whoa. Thanks.  There was a woman with me who works with the County Environment Department who was in the same position. We just were totally NOT expecting it and kinda just went with the flow.

It was very beautiful though.
(Buddha statues, bowl of water, flowers)

 It also happened to get really sunny as we were watching. Me, the whitest white girl there, got burned. 

And then, after we had finished the ceremony (which was actually quite lovely, world peace, honoring your mother and parents) they provided a lunch!! How awesome! (That egg by the way? Amazing. They boiled it, peeled it, then cooked it again in a soy sauce marinade!)

All in all, an awesome Sunday. There were a few other things going on that I had to miss. But it turned into a lovely day in a lovely place, with some awesome people.

Housing Unit (HU)
HU are a entire complex of 2 levels which house up to 40 individual cells

Prisoners sleeps on the hard floor using the straw mattresses as bed and blankets as pillows. Lights off is at 2200hrs every night and the lights are switched on again at 0600hrs.

Prisoners who have special needs or are sucidals are kept in single cell and most of the time with no other prisoners. Lights are left on 24/7

Nowadays, its better than previously in Queenstown Remand Prison. Then you are allowed to bathe once a day, in Changi, you can bathe as much as and when you want.

Last time in Queenstown, prisoners had to use water from the toilet bowl for cleaning or wetting their bodies to keep them cool. It was used as bathing water too.

All Prisoners are expected to sit in rows with their legs crossed inside their cells when there are muster checks. Muster checks are when the wardens do a headcount on all the prisoner housed inside the HU. There can be as much as 5 musters a day.

Inside these cells, a prisoner can hardly see the World outside. You will be lucky if you can see the skyline or the sky.

Yard Time
Prisoners spend most of their time in their cells unless they are cookies (Cookies are prisoners who assist the Wardens to run errands like delivery of food, cleaninless, and even some basic adminstration duties, etc - they are selected only after serving 9-1yr of their sentence, they are usually LT prisoners). They are only allowed out for 1 hr yards on weekdays and 1.5 hrs on saturdays. There will be no yard time on PH and on Sundays.

Prisoners are provided 3 meals a day. Breakfast is at around 0730hrs and consists of 4 pieces of bread with jam or plain butter on alternate days with a cup of coffee of tea.

Lunch is served at about 1100-1200hrs, dinner is at 1600-1700hrs.

The meals consists of 1 meat and 1 veggie and can be either sardine with veggie, hardboiled egg with veggie, BBQ chicken with veggie, sauage with veggie, tofu with veggie.

On 2 days of the week, noodles or beenhoon are served for 1 meal each.

Editor's Note: 

Do you have a story to share? Please use our submission form or email us at If not, why not give us a 'Like'?

Filed Under: 

          Stacking the Shelves (4)        
Stacking the Selves is a weekly meme created by Tynga's Reviews where you can post a picture of the books you've recently acquired. 

I am NOT showing off. I promise! D: I haven't done a post like this in a month, so it's long overdue! 

I didn't mean to put Ruby Red in this picture!

The Iron Knight by Julie Kagawa
Splintered by A.G. Howard
Mystic City by Theo Lawrence
Tease by Amanda Maciel
Dash & Lily's Book of Dares by Rachel Cohn and David Levithan (I have a review for this!)
Everbound by Brodi Ashton
Charm & Strange by Stephanie Kuehn
Tiger Lily by Jodi Lynn Anderson
Revolution 19 by Gregg Rosenblum
Sapphire Blue by Kerstin Gier
Second Chance Summer by Morgan Matson
See Me by Wendy Higgins

Open Road Summer by Emery Lord
Liv, Forever by Amy Talkington
Hexed by Michelle Krys
Boys Like You by Juliana Stone
Adaptation by Malinda Lo
Camp Boyfriend by J.K. Rock
Camp Payback by J.K. Rock
Amity by Micol Ostow
Biggest Flirts by Jennifer Echols

Evertrue by Brodi Ashton
More Than This by Patrick Ness
Immortal City by Scott Speer
To Kill a Mockingbird by Harper Lee
Vampire Diaries by L.J. Smith
The Knife of Never Letting Go by Patrick Ness
The Lost Prince by Julie Kagawa
The Iron Traitor by Julie Kagawa
The Iron Legends by Julie Kagawa

I should really do these posts more frequently so my hauls aren't so long.

So what have you guys gotten recently? :D I'd love to hear!

Nº207 MOTOCICLISMO Julho 2008
Os sonhos, tal como as motos, também se tornam clássicos e míticos. Este, de transpor o recorde de velocidade, apesar de recorrente, não está ao alcance de qualquer um. É só para quem não tenha medo de arriscar.

Burt Munro é o homem sobre quem escrevemos. Um neo-zelandês sexagenário, com alguns hábitos de eremita, mas um fervoroso entusiasta dos motores e da velocidade. O seu principal hobby consistia em estar constantemente a modificar a Indian Scout dos anos 20 que tinha na garagem, competindo, de quando em vez, com outros racers de montadas mais modernas. Assim era para que pudesse cumprir um sonho maior: o de competir com a sua moto em Bonneville Salt Flats com o fito de superar recordes de velocidade. Apenas por paixão. A vida desta personagem real já serviu de inspiração para, pelo menos, dois livros. George Begg escreveu em 2002 “Burt Munro: Indian Legend Of Speed” e, Tim Hanna, em 2006, fez editar "One Good Run: The Legend of Burt Munro". Contudo, pelo meio, em 2005, surge o filme “The World’s Fastest Indian”, protagonizado por Anthony Hopkins e realizado por Roger Donaldson que, de uma forma livre, nos reconta a senda de Burt Munro para perseguir e realizar o seu sonho. É sobre esse registo que pretendemos dar conta neste texto.

Burt era um cidadão admirado na sua comunidade. Era afável, educado e respeitado, tendo sido, inclusivamente, distinguido pela publicação “Popular Mechanics”, em 1957, por a sua moto ser a mais veloz da Austrália e Nova Zelândia. Porém, ambicioso como era, distinções como essa só lhe aumentavam ainda mais o desejo de competir em Bonneville. Este projecto audacioso envolveu o dispêndio de todas as suas economias, fruto de uma vida inteira de trabalho.

Poucos dias antes da partida, é-lhe diagnosticado um grave problema de coração, sendo aconselhado pelo médico a deixar, pura e simplesmente, de competir. Burt não podia ter dado maior desprezo às palavras do médico. Uma vida pacata, de roupão e chinelos, sem a adrenalina das motos e da velocidade não era para si. Com o descrédito de muitos dos seus conhecidos, mas com o voto de confiança dos que lhe estavam mais próximos, Burt Munro e a Indian Scout embarcaram rumo aos Estados Unidos. Estávamos em 1962.

Depois das muitas peripécias que o filme nos apresenta, Burt Munro chega finalmente a Bonneville, mesmo a tempo de participar na famosa Speed Week. Bonneville fica no estado de Utah, e as Salt Flats são grandes superfícies secas que outrora haviam sido enormes lagos salinos. Esta, concretamente, tem cerca de 412km2, e é uma superfície tão plana que acompanha com precisão a curva do globo terrestre. Como local extenso e inóspito que é, tornou-se perfeito para atingir as grandes velocidades que Burt ambicionava.

Apesar da sua patologia clínica em nada o ajudar, contra todos os prognósticos, Burt estableceu o recorde de 288km/h na sua Indian com o motor de 850cc. Uma moto que nem travões de disco tinha, e cuja ciclística era um misto de foguetão artesanal com bicicleta a pedais. Mas sobreviveu! De tal maneira que no ano seguinte regressou e atingiu os 305.88km/h (não oficial). Em 1967, Burt estabeleceu o recorde mundial de 295.45km/h com a sua Indian Scout a atingir uma capacidade de 950cc. Este feito ainda hoje perdura.

De todas as vezes que Burt se deslocava a Bonneville, a sua “dream-team” era um grupo de entusiastas que o apoiava como podia e sabia. Os recursos eram escassos, e as necessidades eram muitas. Havia que gerir tudo com parcimónia. Compensava a boa vontade, que essa era de sobra. Como mais tarde confidenciou: «Na última vez em Los Angeles arranjei um furgão por 90 dólares. Era a sede da equipa Indian».

Burt faleceu em 1978, com 79 anos. O seu exemplo de coragem e tenacidade ficará para sempre. A Indian Scout, que foi sua durante 57 anos, e com a qual estabeleceu novos limites para a ousadia, está hoje na posse de um entusiasta de longa data em South Island.

Engenheiro responsável pelo projecto: Charles Franklin
Produção: 1919-1930
Cilindrada: 596cc
Motor: bicilíndrico em V, 42º com válvulas laterais
Caixa: 3 velocidades
Transmissão: corrente
© Todos os direitos do texto estão reservados para MOTOCICLISMO, uma publicação da MOTORPRESS LISBOA. Contacto para adquirir edições já publicadas: +351 21 415 45 50.
© General Moto, by Hélder Dias da Silva 2008

          Regional Roundup: Top New Features This Week Around Our BroadwayWorld 8/4 - NEWSIES, A CHORUS LINE, SPRING AWAKENING, and More!        

"BroadwayWorld presents a comprehensive weekly roundup of regional stories around our Broadway World, which include videos, editor spotlights, regional reviews and more. This week, we feature West Side Story, Mamma Mia!, Something Rotten, and More!

Check out our top features from around the BroadwayWorld below!

Cleveland: Contributor Roy Berko reviews NEWSIES at the Porthouse Theatre. He writes "MaryAnn Black has done an excellent job of choreographing the dance-centric show, especially considering the limited stage size. Flips, somersaults, line-dancing, contemporary moves and balletic moves explode on the stage. Especially strong dancers are: Ryan Borgo, Nick Johnson, Matthew Smetana and Jake Rosko. Matt Gittins lacks some of the dynamism of Jeremy Jordan who was the original Jack Kelly on Broadway. However, he is believable as Jack, the leader of the Newsies, the tough guy with a tender underbelly. He has a strong singing voice. Beautiful Katelyn Cassidy charms as Jacks' love interest and defiant daughter of Joseph Pulitzer. Gittins and Cassidy's rendition of "Something to Believe In" is one of the show's musical highlights."

St. Louis: Contributor Chris Gibson reviews The Muny's A CHORUS LINE. He writes "Director/Choreographer Denis Jones' conception of this show is startling, and adds a welcome element that I've never encountered in a production of A CHORUS LINE before. Ben Whiteley's music direction is simply sublime, and the orchestra injects a great deal of excitement into this work. Paige Hathaway's scenic design is simple and stark, but still larger than life to fit the vast stage, with huge mirrors reflecting the dancers and the audience. Nathan W. Scheuer's video designs add another dimension to the stories being told, and Rob Denton's lighting keeps each story and dancer in clear focus. Andrea Lauer's costumes fit the characters well, and deftly recreates the vintage look of the flashy costumes that close the show."

St. Louis: Contributor Chris Gibson reviews MAMMA MIA! at the Fox. He writes "Phyllida Lloyd's direction keeps the action moving at fast pace, and for this kind of lightweight, but enjoyable stuff, that's the right approach. Anthony Van Laast contributes the clever and funny choreography, which helps to keep this high energy production moving along with a head of steam. Mark Thompson's simple, changeable set is brilliant, subtly conjuring up the taverna Donna operates from a variety of angles. Howard Harrison's lighting scheme deftly switchesgears from dramatic to concert hall without missing a beat. And, on this particular evening, the small band produced a fantastic sound, with guitarists Alex Domschot and Jonathan Hawkins throwing down some wailing licks."

Palm Beach: Contributor John Lariviere reviws THOROUGHLY MODERN MILLIE at Marquee Theater Company. He writes "This production features a beautifully costumed and choreographed ensemble of dancers. It is a pleasure to see the stage used to showcase the size and skill level of that ensemble. I also noticed how strong the bevy of girls who live at the hotel are in their setting the style of the piece, and providing acting responses to what was going on around them. Allow me to quote the late South Florida director Bob Bogdanoff when he would be handling group scenes: "Acting is REACTING!". So, thank you from both me and Bob (directing angels up in heaven) for giving us an active and present ensemble in this production of Thoroughly Modern Millie, along with some wonderful costuming and enjoyable choreography. It may be the welcome light-hearted fare you're looking for as an alternative to the sea of serious Sondheim musical offerings in South Florida this Summer."

New Jersey: Contributor Ryan Myers reviews NEWSIES at Surflight Theater. He writes "Standouts from this show include the leading man himself "Jack Kelly" played by Logan Farine, who brings his handsome, boyish looks to the stage, as well as his solid tenacious voice for songs like "Santa Fe" and "Something To Believe In." He has his own version of Jack Kelly, and I thoroughly enjoyed that. Daniel Neale also shined as "Davey" by bringing his charm and personality to the role, as well as his fine singing voice in pieces like "Watch What Happens (Reprise), and "Seize The Day".

San Diego: Contributor E. H. Reiter reviews ROBIN HOOD at The Old Globe. She writes "The costumes by San Diego native and double Tony winner Gregg Barnes are gorgeous and not to be missed. They are so richly textured and colored that it's a surprise that Robin hasn't tried to steal those as well. Also, it proves that we should all be wearing more corsets, capes, and clever hats. The set by Tim Mackabee is inventive and interactive, with vines and ropes decorating the entire theatre, the better to allow the cast to drop in from the top. The use of some crates, plates, and doors in the floor allow for quick scene changes, and the cast use the ability to play with heights, and perspective in fun ways."

Delaware: Contributor Rosanne DellAversano reviews SPRING AWAKENING at JustArt Theatricals. She writes "The music of SPRING AWAKENING often floods my internal playlist. I absolutely love it. Music Director, Caty Butler, is no stranger to modern musical theater scores, and her treatment of Duncan Sheik's music was on point. The young artist playing Moritz (Brendan Moriak) handled the required vocal nimbleness well enough. Lucy Vavala as Wendla and Jake Collins as Melchoir paired well together. Occasionally, a voice cracked or strained/vocal fatigue could be heard. SPRING AWAKENING is all-around demanding; each artist must be prepared to meet the vocal, physical, and emotional demands in order to execute a fully realized work. Some cast members were at least up for the challenge."

Washington: Contributor Isabella Basco reviews GRAND NIGHT FOR SINGING at NextStop Theatre. She writes "All of the cast stands out on their respective songs, but Karen Vincent's charm and pristine voice is a standout in a group of highly professional performers. Marquise White has a smooth voice which will make audiences swoon in "We Kiss in a Shadow," and "This Nearly Was Mine." He also is hilarious in the all-time favorite "Honey Bun," and prepare to be dazzled by Sarah Anne Sillers's "I Can't Say No."

Regional Editor Spotlight:

Roy Berko
Cleveland Contributing Editor

Roy Berko, a life-long Clevelander, holds degrees, through the doctorate from Kent State, University of Michigan and The Pennsylvania State University. Roy was an actor for many years, appearing in more than 16 plays, 8 TV commercials, and 3 films. He has directed more than 30 productions. A member of the American Critics Association, the Dance Critics Association and The Cleveland Critics Circle, he has been an entertainment reviewer for more than twenty years.

For many years he was a regular on Channel 5, ABC-Cleveland's "Morning Exchange" and "Live on 5," serving as the stations communication consultant. He has also appeared on "Good Morning America." Roy served as the Director of Public Relations for the Volunteer Office in the White House during the first Clinton Administration.
He is a professor of communication and psychology who taught at George Washington University, University of Maryland, Notre Dame College of Ohio and Towson University. Roy is the author of 31 books. Several years ago, he was selected by Cleveland Magazine as one of the most interesting people in Cleveland.

Join Team BroadwayWorld! Interested in joining our team, but not exactly sure what we do? All of your questions are answered, along with every open position from guest and student bloggers, Regional Editors, and more! Find out where we have open positions available here!

          SOMETHING ROTTEN Rolls Into Starlight 7/25-30        

The completely original new musical Something Rotten! brings its rib-tickling North American tour to Starlight Theatre for six performances July 25-30.

A love letter to theatre-goers, this hilarious new Broadway hit is directed and choreographed by Tony Award winner Casey Nicholaw (The Book of Mormon, Aladdin), with music and lyrics by Grammy Award winner and Tony nominee Wayne Kirkpatrick and Golden Globe Award and Tony nominee Karey Kirkpatrick, and a book by Tony nominees Karey Kirkpatrick and best-selling author John O'Farrell.

Nominated for 10 Tony Awards, including Best Musical, Something Rotten! makes its Kansas City premiere with three principal cast members direct from Broadway: Rob McClure as Nick Bottom, Adam Pascal as Shakespeare and Josh Grisetti as Nigel Bottom. The touring cast also features Maggie Lakis as Bea, Blake Hammond as Nostradamus, Autumn Hurlbert as Portia, Scott Cote as Brother Jeremiah and Jeff Brooks as Shylock.

From the director of Aladdin and co-director of The Book of Mormon and the producer of Rent, Avenue Q and In The Heights, the irreverent Something Rotten! tells the story of brothers Nick and Nigel Bottom, two playwrights stuck in the shadow of that Renaissance rock star Will Shakespeare. When a soothsayer foretells the next big thing in theatre involves singing, dancing and acting at the same time, the Bottom brothers set out to write the world's very first MUSICAL!

With its heart on its ruffled sleeve and sequins in its soul, Something Rotten! is an uproarious dose of pure Broadway fun and an irresistible ode to musicals - those dazzling creations that entertain us, inspire us, and remind us that everything's better with an exclamation point!

"Something Rotten! says fun from the very start, and, as the show progresses, it only gets livelier," said Rich Baker, Starlight President and CEO. "The plot is smart; it offers something for everyone, and I think it's just what audiences need right now. I invite Kansas Citians to come to Starlight, check their worries at the door and get ready to laugh for 2½ hours straight!"

The show's award-winning design team of Broadway veterans includes Scott Pask (scenic design), Gregg Barnes (costume design), Jeff Croiter (lighting design), Peter Hylenski (sound design), Josh Marquette (hair design), Phil Reno (music direction/conductor), Glen Kelly (arrangements), Larry Hochman (orchestrations) and Steve Bebout (associate director).

Something Rotten! is the fifth show of Starlight's 67th Broadway season and the second of three brand-new musicals that will take the Starlight stage this summer.

Tickets for Something Rotten! at Starlight Theatre are on sale now for $14 to $152. Tickets are available online at, by calling 816.363.STAR (7827) or at the Starlight box office at 4600 Starlight Road, Kansas City, MO 64132. All performances begin at 8 p.m.

Discount prices for groups of 10 or more are available. For information about group pricing, contact group sales coordinator Camille Sumrall at 816.997.1137 or

For more information about the show, visit

About Starlight Theatre
Starlight Theatre, a recent winner of the Venue Excellence Award from the International Association of Venue Managers (IAVM), is the largest and oldest performing arts organization in Kansas City and the second-largest outdoor producing theatre in the country. Opened as a theater in 1950 and as a not-for-profit organization in 1951, Starlight presents and produces Broadway musicals and concerts. It also offers extensive community outreach and educational programming, including classes, scholarships and Starlight's Blue Star Awards, one of the largest high school musical theatre award programs in the nation.

Located on 16 acres in Swope Park, Starlight's venue includes rehearsal halls, gift store, club area for dining, concessions, gardens, fountains and a 10-story, climate-controlled stage.

For more information, visit

          Kauai Day Six, Monday        

Kauai Day Six, Monday

This morning I woke up about 8:30 and made some chocolate macadamia nut coffee, which then was left in the pot for awhile because I decided to go to the gym along with Drew. My usual workout is some weight training and mostly treadmill and the stair machine, but Drew suggested some weights and new workouts and some killer crunches. I was too tired to run after!

Breakfast was half an everything bagel with scrambled egg on top, mmm! And the neglected coffee. ^_^ Andra and Drew went off to Costco while the rest of us had a lazy morning, reading and dozing and getting ready. Once they came back we decided that today we wanted to snorkel today!

We headed to Lawai beach and rented snorkel gear for $5 a day from Boss Frog's and then got in the water! It was very rocky and it was easier to swim through the shallow water than to walk with flippers. Right away we saw tons of beautiful fish! I recognized those moor fish, parrots, angelfish, and most definitely the two sea turtles that we found! Or rather, Andra and I found one farther out (he hid under a coral cave but then came up and bobbed about getting air!) and then the others found one right by the shore! We got scraped up by the rocks in about one foot of water at times, and have a few cuts but ohmigosh it was soo close and cool! The waves were pretty strong and were knocking us around and we had to be careful not to get knocked into the turtle! He was just chowing down on the food on the rocks, ignoring us. We got out after a while and rinsed off, then decided we were all starving and needed pizza.

We drove to a Pizzetta restaurant and had freshly made calzones and pasta! I had a Hawaiian calzone, delicious. Then we drove back and relaxed. I went to load more photos in the lobby and now am back in the room eating popcorn and watching the movie Mario. Good times. ^_-

          5k Race for the Cure        
The Saturday morning before Mother's Day was a strange morning in our apartment, as we were both up at five to get ready for our first 5k! I imagine I looked like a zombie as I cooked ouregg sandwiches, especially since my good friend Cassie spent the night and we stayed up until 2:30 talking! (It was worth it. I hadn't seen Cassie in nearly a year, and we had a lot to catch up on.)

A little after six, our friends Andra and Drew knocked on the door, and our whole running party was assembled! We were a very tired lot, yet very excited. After months of training and sweating and nerves, the morning had finally arrived! We were clad in our (Champion) wear, had laced up our shoes (Asics for me, Pumas for Nick), stuck our time chips on our shoelaces, smoothed a band-aid over that stubborn blister on my foot, and packed snacks.

We were ready.

(Cassie and I before the race)

We packed ourselves into two cars and drove the five minutes to the race, had an easy time parking, and then walked five or more minutes to the huge crowds milling around on the blacktop, drawn by the loudspeakers. We were momentarily distracted by the huge lines of Port-a-potties, and had to test them out. (Tiny bladders do not fare well while running full.) We found the right place for the timed runners, squished ourselves between about 25,000 people (record turnout, most in 15 years for this race, yay!) and . . . waited.

We listened to 107.9 The End radio people who were there on a podium, heard some sniffly stories and some lady got a medal for something-or-other (I would have paid attention, but I was anxious to ruuuuuun) and then they told us it would be starting soon!

(Also, we were distracted by all of the awesome group signs that people were holding up. "Save the ta-ta's", "Bazoombas" and . . . um. I forgot. But they were funny.)

Aaand then we were off! They had the 7 minute milers up at the starting line and the rest of the pack kind of . . . ambled/jogged over the line, but once we passed it we were able to go to the side and kind of run around people. Andra and Drew were very fast and went ahead, and we saw them looping around the road at one point and waved and called out but they were concentrating too hard. (Andra actually placed in our age division, I am soooo proud of her!) Cassie and Nick and I were just trying to complete the race in under 33 minutes, which we totally aced. ^_~

The walkers in the race were on the other side of the road and waited about 20 minutes after we started running. It was so exhilarating being surrounded by other people, everyone who was supporting a cause and cheering each other on, that honestly the first two miles kind of flew by. There were water and aide stations at every mile and cheerleaders and radio stations set up playing music around nearly every corner. The race organizers had closed down some major roads for this race so we were running through Sacramento on the roads! It was so cool. I was doing my best to keep Cassie motivated and distract myself, and Nick was being his studly silent self.

As I said, the first two miles were pretty easy, which is keeping with my limited running experience. The first half mile is usually the most difficult for me, but once I warm up I can do a mile pretty easily. The excitement of the race meant I had gone more than two miles before I started to realize I was feeling it, and by the end of the race we were all going, "SERIOUSLY? ANOTHER TURN? Where is that stinking finish line?)

Cassie and Nick and I stuck together until the very end, when Nick sped up for the finish, and Cassie got a little tired at the end and just barely stopped to walk when I saw that dang-gum finish line and she immediately started running again, we both did, running faster than we had yet, and we totally flew across that finish line, which was lined with a cheering crowd and an announcer telling us we had beat 33 minutes! Nick was there waiting for us, and Andra and Drew were smushed up against the gate at the line cheering us on. There were tables of water as we walked out of the finish line area, and a whole huge area full of fresh fruits and drinks and snacks for the runners for free. I had a banana and some juice and a few crackers, and they were delicious.

We all panted in a circle for a little bit (okay, Andra and Drew had caught their breath by then) and bemoaned our sweatiness, before agreeing to go back to the car to grab our wallets so we could buy some awesome souvenirs at the expo.

Well, the expo was awesome and had lots of cool free stuff, including coffee and some awesome bags that I will use for shopping, but no actual things that we wanted to buy. Oh well.

After wandering around the expo for forty-five minutes or so, we walked back to the cars, and hugged Andra and Drew good-bye as they drove back to Davis. Cassie, Nick, and I piled into the car and drove back to our apartment, where I proceeded to insist upon sweaty post-run pictures. You are welcome.

Unofficial Team SexyLegs

Our new Race for the Cure t-shirts!

Nick and I. This guy is probably the only reason I was able to run this 5k, because without him doing the training with me I would have given up and eaten too much chocolate more times than I did. Thanks, honey.

So that's it. Our first 5k.

Let it be known that after this run we were all a gibbering mess, high off our run, and all babbling how much we wanted to do another run right away because they are so awesome and we are going to be so sexy this summer after running so much!

We . . . are all apparently crazy people, because we all still want to do another 5k. And then maybe a 10k. And wouldn't it be awesome if someday we could do a half-marathon? We passed one just the other day. And how many people can do a full marathon? Wouldn't that be an accomplishment? (So crazy. And yet . . . )

This race was inspired by a random thought, pushed to fruition via lots of motivation talk and spending-lots-on-cute-running-clothes incentives and threats from my awesome boyfriend, and has actually changed the way I think about running. It is actually sometimes . . . kind of . . . fun.
          Breakfast, the most important meal of the day - especially on vacation!        
Let's talk breakfast.

During the hustle and bustle of everyday, breakfast is usually fuel grabbed on the run or maybe nothing at all. When you are on vacation breakfast is something to treasure. You have the time, someone else is making it - what's not to love?

Inn guests are treated to a continental breakfast starting at 7:45. Imagine if you will a coffee station setup with piping hot strong coffee, raw sugar cubes, cream. .. tea? Certainly. English Breakfast? Earl Grey? Chamomile? Honeybush? Another table with from scratch scones or cinnamon rolls dripping with cream cheese frosting, yogurt, homemade granola, fresh fruit, pecan nut bread and baguettes with cheese, maybe smoked salmon, hard boiled eggs. But save room!
Have a seat at one of the breakfast tables, set with coffee bean bag burlap over white table cloths for a country inn comfortable setting. The wait staff will take juice orders and let you know what the hot breakfast special is of the day - you can always get eggs to your liking.

The specials range from Wild Maine Blueberry Pancakes to Eggs Benedict with Lobster Hollandaise to Breakfast Bread Pudding, Fritatas, Buttermilk Biscuits with Sausage Gravy, Breakfast Sandwich of Fried Egg, Mozzarella, Mortadella & Tomato Relish, Egg Cups with Bacon and Goat Cheese, French Toast - you never know!

Your breakfast comes presented with great care to detail and decorated with edible flowers or fresh herbs. If you watch outside early, you might catch the breakfast chef picking rose petals or pansies or chives. Often guests will remark, "Oh how beautiful!" The compliments don't stop at the view. The food is just delicious.

Special dietary needs? We understand. Gluten free products are available and have come a long way. Thankfully our Gluten Free guests have tasty options as well! It is always nice to provide the same pampering to folks who normally struggle to find acceptable options, let alone delicious! We also do incredible omelets with tomato, basil and Parmesan or goat cheese and mixed herbs or something we create just for you!

Whether you have a day of site seeing, hiking or just resting, we start you off with a hearty breakfast and a warm smile. We love what we do! Let us pamper you.
K isn't the only one feeling pretty good about herself after discovering ghost tram. I'm feeling pretty special too. I don't want to brag, but guys, I've done it again. Two weeks ago it was apple pie toastie, now meet snownuts. And I'm not talking about Russeth's Friday night. 

A little while ago while talking about the prospect of buying donuts Baby started saying words that rhymed with donuts. "Are you buying brobutts? Snownuts?"

'Mmmmm, snownuts' I thought. I didn't know what a snownut would be, I just knew it would be delicious. White and pillowy like snow but fried and delicious like a donut. I tried to imagine how you could get something so lovely sounding. A donut covered in heaps of icing sugar. No that's just a sugary donut. I kept thinking about it going through different possibilities until it suddenly struck me. I'd make a meringue, fill it with something and deep fry it. SNOWNUT! First I thought I'd fill it with lemon curd but I felt like it needed something even more special than that and decided on raspberry curd. 

I knew I'd seen poached meringues before but I'd never seen deep fried meringues so naturally I googled it and found that Poh has a recipe for a fancier version of this using pandan creme patissiere and spun sugar. So I knew it would work and so I set to... work. 

First I made a raspberry curd which is just like making a lemon curd but I added some heated strained raspberries to it. 

Then I made my meringue. I noticed Poh included flour and corn flour in her recipe which I was a little wary of. But as a frequent pavlova maker I decided I'd add some corn flour for a little integrity. I used theee egg white about half a cup of castor sugar, about a tablespoon of corn flour and a little vanilla extract. Whipped it into some stiff snowy peaks and used Poh's technique to create the snownuts. This involved putting the meringue mixture into a ladle, making a well, adding the curd the covering that over with some meringue.

Then I fried the little bastards. Oh my god. Fucking snownuts! They are delicious. 

Snownut ripped open

They really are these lovely sweet pillows. I'd never really chose to eat a meringue, I don't like the crunchy chalky texture that they are often entirely made up of. I like that on the outside of a pav, but meringues tend to be all crunch, no softness. Snownuts are like the pillowy inside of a pavlova with a delightful deep-fried skin and a delicious tangy burst in the middle. In fact I think lemon curd would have worked pretty damn well here, like an inside out lemon meringue pie. But I guess I can try that next time!*

*As if. I have to stop inventing delicious sweet treats, especially of the deep-fried variety. I know where this is heading and it involves me not fitting into my jeans. And I love jeans even more than deep-fried things!

          Go Directly to IVF - Do Not Pass Go?        
A new study seems to suggest that couples suffering from infertility should not waste their time or money on less invasive fertility treatments, but instead should con sider going straight to in-vitro fertilization:
So it makes sense that some researchers are pushing to skip the middle step and go straight to IVF when the first-round effort fails. In a study presented last month at the annual meeting of the American Society of Reproductive Medicine, doctors from Dartmouth Medical School and Boston IVF concluded that women who were fast-tracked to IVF got pregnant three months faster on average, and spent $10,000 less than those who went through the usual preliminaries.
Considering how many couples I know who tried most or all of the less invasive treatments before finally being successful with IVF, this study would seem to be recommending the exact opposite approach. What's particularly interesting is that I had a conversation with a close friend regarding the halachic parameters of fertility treatments, and her halachic authority was definitely recommending that she and her husband try other treatments before approaching IVF, and seemed to treat IVF as pretty much a last resort (short of treatments such as surrogacy and sperm/egg donors, which can raise more complicated halachic questions). One of the reasons seemed to be a psychological - that the couple should not pull out all the stops treatment-wise, and then be dejected if the holy grail of fertility treatments doesn't show immediate results. While I can understand the motivations behind that, this study would seem to show that such waiting, considering the lower rate of success from the less involved treatments, might be more of a cruel and unusual psychological punishment in and of itself, as the article notes:
Shorter waits bring welcome psychological relief. One study claimed that women going through infertility treatment were as distressed as women diagnosed with cancer, heart disease, or HIV. Fast-tracking can mean fewer episodes of dashed hopes. That could lead to less depression, anxiety, and stress, which hurts marriages and, some claim, may lower one's chances of conceiving.
Another reason seemed to be because her Rav was concerned about the supposed higher rates of multiple births with IVF, and the fact that such multiple pregnancies entail a higher risk for both mother and children - however, that IVF does have a higher propensity for multiple births seems to be disproved from the study noted above.
The first is the potential to prevent higher-order multiple births—triplets, quadruplets, and beyond, which carry a greater risk to the mother's and babies' health. Women who get pregnant from injections with insemination face a 10 percent to 15 percent chance of carrying litters because the drugs can make them release six or more eggs. There's no way to control how many get fertilized. With IVF, by contrast, doctors create embryos in a lab and choose how many to transfer back to the womb, bringing the risk of triplets and beyond down to 2 percent to 4 percent. (The odds of conceiving triplets naturally are between 1 in 6,000 and 1 in 8,100.) That IVF figure is likely to decline further as doctors increasingly transfer fewer embryos.
So the question is, will the halachic recommendations change as a result of these findings, as the medical recommendation is hopefully going to - if they haven't already? Feel free to chime in with your experience as to whether halachic guidance given to infertile couples jibes with this medical recommendation to fast-track IVF. Though I know a few people who received halachic guidance to wait on IVF until other treatments have been tried, I know of at least one friend, living in Israel, who received a psak to go straight to IVF - but that obviously might have been complicated by her specific situation. So I'd love to hear some weighing in - anecdotal though it might be - on what seems to be the halachic consensus at this moment.

More on halacha and infertility here, from the indefatigable Chana's excellent notes from a medical ethics conference she attended at YU.
          The Thruth About Low-Flow Toilets… What a Crapper!        
San Francisco’s big pushes for low-flow toilets have turned into a multimillion-dollar plumbing stink in 2011. Skimping on toilet water has resulted in more sludge backing up inside the sewer pipes, said Tyrone Jue, spokesman for the city Public Utilities Commission.  That has created a rotten-egg stench near AT&T Park and elsewhere, especially during the […]
          The Daring Cooks’ August, 2014 Challenge: Freezer Meals        
Hello this is Audax Artifex, I will be hosting this month's challenge. It is all about making best use of your freezer and making meals that can be frozen.

Freezers allow cooked and uncooked meals to be stored for long periods so when we are in a hurry we can always have a meal prepared quickly.

I always have cooked beans and lentils in my freezer, as well as baked pizza bases, fish cakes and patties of all kinds. Most soups are excellent for freezing and reheating. Nearly all baked breads (except crusty French loaves) can be frozen and reheated in a moderate oven for 15 mins. Frozen pizza bases make perfect weekday meal; you can bake frozen bases with added toppings and cheese immediately in a moderate oven, no need to thaw the bases at all.

I find time on the weekends to make meals that can be frozen and then reheated and eaten during the busy week days. 

I have included a great link in the reference section where you can find information on how to store foods in the freezer.   
 photo soup05.jpg
 photo bread09.jpg
 photo pasta08.jpg

Recipe Sources: 

Frost bite (everyday food fresh from the freezer) by Susan Austin

Blog-checking lines:

  This month, the Daring Cooks challenged us to think inside the box - the icebox, that is! Audax taught us some really cool tips and tricks for stocking our freezers with prepare-ahead meals that can keep our taste buds satisfied even during the busiest of times.

Posting Date:

August 14, 2014



Top 10 freezing tips

Whether you have a chest or upright freezer, the principles of successful freezing are the same.

1. Freeze quickly and defrost slowly is the number one tip. This process will give you the highest quality frozen food which retains the taste, texture and nutrients of the meals that you prepare. Always defrost in the refrigerator overnight the frozen meal you wish to make for the next day.  

2. Cool foods before you freeze them. Freezing food when they are hot will only increase the temperature of the freezer and could cause other foods to start defrosting.

3. Never re-freeze anything that's been frozen. Even if the food was frozen raw and then cooked, to be extra safe it still shouldn't be re-frozen.

4. A full freezer is more economical to run as the cold air doesn't need to circulate so much, so less power is needed. If you have lots of space free, fill plastic bottles half full with water and use them to fill gaps. Alternatively, fill the freezer with everyday items you're bound to use, such as sliced bread or frozen peas.

5. It's a wrap. Make sure you wrap foods properly or put them in sealed containers, otherwise your food can get freezer-burn. Use strong cling-wrap, foil or metal/glass containers.

6. Portion control. Freeze food in realistically sized portions. You don't want to have to defrost a stew big enough to feed eight when you're only feeding a family of three. Leave a ¾ inch (2 cm) gap to allow for expansion of high water content foods (soups, etc).

7. If in doubt, throw it out. Contrary to what many people think, freezing doesn't kill bacteria. If you are unsure of how long something has been frozen or are a bit wary of something once defrosted, don't take any chances.

8. Stay fresh. You get out what you put in, as freezing certainly won't improve the quality of your food. Don't freeze old food because you don't want to waste it; the point of freezing is to keep food at its prime.

9. Friendly labels. It may seem a bother at the time, but unless you label you might not remember what it is, let alone when it was frozen. Buy a blue marker for raw foods and a red marker for cooked foods. You don't have to write an essay, just label the food clearly. You can use big-lettered abbreviations, for example a big red P means cooked pork or a blue F means raw fish. And always add the date it was frozen.

10. Defrosting your freezer is a must. An icy freezer is an inefficient one, so make sure you defrost your freezer if ice builds up. Don't worry about the food; most things will remain frozen in the fridge for a couple of hours while the freezer defrosts.

11. In an emergency... If there has been a power outage or you think the freezer has been turned off at some point, don't open the door. Foods should remain frozen in the freezer for about 24 hours, leaving you time to get to the bottom of the problem.

What not to freeze...

Most individual ingredients can be frozen. However, some foods simply aren't freezer friendly:

Raw eggs in the shells will expand and crack. You can freeze egg whites and yolk in containers.
 Hard-boiled eggs go rubbery.
Vegetables with a high water content, such as lettuce, cucumber, bean sprouts and radishes, go limp and mushy.
Soft herbs, like parsley, basil and chives, go brown.
Egg-based sauces, such as mayonnaise, will separate and curdle.
Plain yogurt, low-fat cream cheese, single cream and cottage cheese go watery.

Great to freeze

All these everyday ingredients will freeze well.
Butter and margarine can be frozen for 3 months.
Grated cheese can be frozen for up to 4 months and can be used straight from the freezer.
Most bread, except crusty varieties such as French bread, will freeze well for up to 3 months. Sliced bread can be toasted from frozen.
Milk will freeze for 1 month. Defrost in the fridge and shake well before using.
Raw pastry will freeze for 6 months and takes just 1 hour to thaw.

Cooking from frozen

Freezer management is all about forward planning, but some dishes can be cooked straight from frozen. When cooking food from frozen, use a lower temperature to start with to thaw, then increase the temperature to cook. Foods include:

    Soups, stews, braises and casseroles.
    Bakes, gratins and potato-topped pies.
    Thin fish fillets, small fish, sausages, burgers, and seafood if added at the end of a hot dish.

Mandatory Items:

You must make a meal that can be frozen for later use

Variations allowed:

You can make any dish you wish that can be frozen. 

Preparation time:

Recipe one – 40 mins – 60 mins depending on type of lentils. (Overnight soaking might be needed.)
Recipe two – 15 mins preparation time, rising time for dough 1-2 hours
Recipe three – 40 mins preparation time 

Equipment required:

Measuring Cups
Sharp knives for chopping and dicing 
Baking dish
Sauce pan
Fry pan

Recipe 1: Lentil, Pasta and Vegetable Soup

Servings: 6
This is a simple, toothsome and wholesome soup that can be made up on the weekend and reheated during the week. It is stew-like in its texture. You can add ½ cup of shredded cooked chicken if you wish to make it even more filling. 


1 cup (250 ml) (200 gm) (7 oz) lentils (I used small French lentils)
6 cups (1½ litres) stock (chicken or vegetable)
½ cup (125 ml) (100 gm) (3½ oz) small soup pasta
1 carrot, grated (or 1/2 cup of finely shredded cabbage)
1 potato, finely chopped
1 onion, finely chopped
Optional 2 cloves garlic, finely chopped
2 tablespoons extra virgin olive oil
1 bunch spinach (or other greens), leaves shredded
1 cup frozen vegetables (carrots, broccoli, beans, etc.)
salt and pepper to taste


1. Check the cooking time for the lentils on the packaging. Check if the lentils need soaking overnight. Small French lentils don't need soaking while brown/green lentils need an overnight soak in cold water. Use lentils that retain their shape when cooked.  
2. Simmer the lentils in the stock for 15 mins (for small French lentils) or 30 mins (for soaked brown/green lentils) until three-quarters tender. Add some salt half-way through cooking process. (If you add salt to early it will increase the cooking time of beans and lentils significantly). Check occasionally and add more stock/water as needed.
3. While the lentils are cooking, saute the chopped onion, chopped potato and grated carrot (and optional garlic if using) in a fry pan using the oil; for 3-5 mins until soften. Reserve.
4. When the lentils are three-quarters tender add the onion, carrot, potato (and optional garlic) mixture and uncooked pasta to the lentils and simmer until the pasta has increased in size by twice and the vegetables and lentils are tender (about 10-15 mins).
5. Place into containers (leaving ¾ inch (2 cm) room for expansion), cool on counter for ten minutes
6. Place into freezer up to one month.     
7. Defrost overnight in fridge, reheat slowly (check for seasoning). When simmering add frozen vegetables. Simmer until almost tender then add fresh spinach (or others greens). Simmer until wilted, serve with crusty bread. 

 photo soup01.jpg
Ingredients – French lentils, brown/green lentils and soup pasta. French lentils need no soaking and take 25 mins to cook while brown/green lentils need an overnight soak and take about 40 mins to cook.

 photo soup02.jpg
Cooked lentils and soup pasta

 photo soup05.jpg
 photo soup04.jpg
Finished soup

Recipe 2: Potato Bread Pizza Base

Servings: makes 6 large thin crust pizza bases, or 3 large thick crust pizza bases, or 1 very large extra thick pizza base

Potato bread (using the water that the potato was boiled in and the mashed potato) makes for a crisp crust and extra soft crumb (interior texture) in the pizza base, and also increases the shelf life of the baked bread. Also yeast just love potato starch which makes the rising process a joy to watch; your dough will be full of large, soft, luscious bubbles during the proofing stage. This is my standard pizza base and makes a lot of bases. You can halve the recipe if you only want to make a couple of bases (keep the same amount of yeast and use 2 teaspoons of salt). Use the pizza base frozen straight from the freezer, just top with tomato sauce and your favourite toppings (sausage, chopped cooked chicken, mushrooms, etc.) and cheese and bake in a moderate oven until piping hot. A pre-baked pizza base gives the best pizza result since the base has been baked at a much higher temperature, giving a great texture (to the crust) and taste (to the crumb), while the toppings are baked at a much lower temperature just to heat the toppings and melt the cheese.    


6 cups plain (all-purpose) flour (or strong bread flour)
2 cups of warm potato water (use the water that the potato was boiled in)
1 large potato
3 tablespoons of extra virgin olive oil
1 tablespoon of active dry yeast (or one packet of yeast)
1/4 teaspoon of sugar
3 teaspoons salt


1. Chop the potato and boil in 3 cups of water until tender. (You can peel the potato or leave the skin on). Mash the potato.
2. Wait until the potato water is warm. Top up the volume until you have 2 cups of liquid.
3. Add the sugar and the yeast into the water. Wait about 5-10 mins until the yeast becomes foamy.
4. In a large mixing bowl add the flour, mashed potato, oil, yeast mixture and the salt.
5. Knead the dough mixture until a ball forms, about 3 mins. (At this stage you can place the dough in the fridge up to three days; allow the chilled dough to warm up to room temperature and proceed with the recipe as below.)
6. Place into an oiled bowl covered in plastic wrap or a clean tea towel. Set aside in warm place until it has doubled in volume.
7. Punch down the dough and knead until soft and pliable (about 5 mins).
8. Spread the dough over your baking trays cover with plastic wrap or a clean tea towel. Set aside in a warm place until it has doubled in volume.
9. Bake in a preheated hot oven (425°F/220°C/gas mark 7) for 20 mins for thin crusts, 30 mins for medium crust or 40 mins for the very thick crust base respectively. Check the base to see if it is brown and crusty
10. Cool completely on a rack.
11. Cover tightly in plastic wrap (or foil), place into freezer up to one month.
12. When needed, bake the frozen base with toppings added in a preheated moderate oven 350°F/180°C/gas mark 4 for 20 mins for thin crusts or 30 mins for thick crust bases.          

 photo bread02.jpg
Dough ball

 photo bread01.jpg
The risen dough – notice the huge bubbles in the dough

 photo bread03.jpg
Dough ready to be baked on a pizza pan

 photo bread04.jpg
 photo bread05.jpg
Baked pizza base

 photo bread06.jpg
Notice the crumb of the pizza base

 photo bread07.jpg
I usually make one extra thick pizza base and split into lunch sized pizza bases. I can make 8 bases (only four are shown)

 photo bread08.jpg
Unbaked frozen pizza base with toppings

 photo bread09.jpg
Pizza ready to eat (yum)

Recipe 3: Lentil and Sausage Lasagna

Servings: 6
Lasagna is the perfect freezer meal. You can make up the unbaked lasagna on the weekend then store in the freezer up to one month. You can cook the lasagna straight from frozen (baking time is doubled) or thaw overnight in the fridge and bake for the normal time. This recipe uses lentils and sausage with tomato sauce. If you wish you can use some cheese sauce.


1 packet (250 gm) (9 ozs) of fresh lasagna sheets
3 cups (750 ml) tomato passata, (Italian tomato cooking sauce)
2 cans (3 cups) drained cooked lentils
1 onion, chopped, fried and cooled
4 sausages, cooked, thinly sliced and cooled (I used turkey sausages)
1 cup of shredded cheese


1. Ladle a thin layer of passata on the base of a baking pan.
2. Place a layer of lasagna sheet on the passata.
3. Place 1/3 of the lentils and 1/3 of the onions on the pasta layer, cover with some passata.
4. Place another layer of lasagna sheets on the passata. Cover the lasagna sheet with some passata.
5. Place a layer of thinly sliced sausage and cover with some passata.
6. Cover with a layer of pasta sheet.
7. Continue layering until all the ingredients are used. Making sure the last layer is a lasagna sheet.
8. Cover with passata and cheese.
9. Tightly cover the baking dish in plastic wrap or foil.
10. The dish can be frozen for one month.
11. Bake in a preheated moderate oven 350°F/180°/gas mark 4 for 1 hour if thawed or 2 hours if frozen. 

 photo pasta01.jpg
Ladle some tomato passata on the base of the baking pan

 photo pasta02.jpg
Cover with lasagna sheet

 photo pasta03.jpg
Cover with lentils/onion mixture

 photo pasta04.jpg
More passata on top
 photo pasta05.jpg
A layer of sliced sausage, repeat this process using up all the ingredients

 photo pasta06.jpg
Top with passata and cheese

 photo pasta07.jpg
 photo pasta08.jpg
Baked lasagna

Additional Information: 

27 tips for freezing foods -

          Daring Cooks Challenge June 2013 Meatballs         
This month's challenge was MEATBALLS my favourite recipe of all time I have so so so many great recipes here a couple of personal fav's enjoy the colour and flavours.

This month's hosts were  Shelley and Ruth and here their introduction to the challenge

Hi there! We are Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood. We are twin sisters who share a love of food, but who have very different cooking styles. Ruth keeps a vegetarian home while Shelley is a carnivore through and through.  Despite our differences, we both love all aspects of food – eating it, preparing it, and sharing it with the people we love.

For this month's challenge, we wanted to do something a little bit different.

So many of the challenges this year have helped us learn skills or techniques that are pretty specialized - and that have proven to be very challenging. And while the big challenges absolutely bring big rewards (not to mention yummy results), this month we thought we would go a bit more creative.

There are many foods that appear across a variety of cultures, with only slight differences or variations.  This month we wanted to test out one food across many cultures to see how many variations we can bring to the blogosphere.  So this month we challenge the community to bring us meatballs from around the world.

A meatball, at the most basic level, is some kind of ground meat that has been rolled into a ball and cooked.  But that is where the basics end.  Usually other ingredients are involved – generally breadcrumbs and eggs, to give the ball body and bind it together, and a variety of spices for flavor.  The type or types of meat used, the method of preparing the balls and especially the way the meat is served can vary so greatly that it is sometimes amazing to think that they are all the “same” kind of basic food.

It is these differences that we are looking to celebrate this month – to create more meatball dishes than anyone ever would have thought possible, and to show the world just how versatile the “simple” meatball can be.

Recipe Source:  Basic meatball recipes or based on recipes from and Mark Bittman, with additional inspiration recipes provided from various online sources.

Blog-checking lines:  The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is! Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood challenged us to try meatballs from around the world and to create our own meatball meal celebrating a culture or cuisine of our own choice.

Here follows my meatball recipes please enjoy them as much as I and my friends and family did!!!

Kangaroo and beetroot meatballs in red wine sauce

I LOVE meatballs and I KNOW how to make them after doing them many 1000s of times and I never get tired of them. This is one of my personal best meatball recipes made with kangaroo steak minced, the ready-made mince is easily available in major supermarkets in Australia (Coles/Woolworths $8.75/kg). I combine it with the other classic Australian taste that is beetroot. It always surprises foreigners how much beetroot is eaten in Australia, in fact it is a standard addition in hamburgers in most takeaways. So how couldn't I combine kangaroo and beetroot into a humble meatball. I use very strongly flavour rye crisp bread combined with robust sun-dried tomato pesto to favour the meatball mixture this combination seems to produce a mellow flavour simmered meatball. This is always a winner at parties and BBQs especially if I have let the meatballs soak in the red wine sauce overnight. The biggest tips for light, moist and fluffy meatballs - use the best ingredients you can afford, freshly minced meat is best, sauté your aromatics, all ingredients must be cold when mixing, freshly made bread crumbs, a gentle touch, make a test meatball check seasoning and simmer the meatballs.
Kangaroo is a very 'soft' meat; especially lean, tender, and soft-textured well suited for children's palate and also it cooks at a very low temperature and very fast which makes it excellent for simmered meatballs.
My standard roo and beetroot recipe (roo is Australian slang for kangaroo) is below, this makes the lightest most tender meatballs. I like making a batch and letting it cool in the red wine sauce overnight and then reheating until just hot super tasty.
It is a very easy recipe.
Kangaroo and beetroot meatballs simmered in red wine sauce
Makes a lot, 4 dozen meatballs
1 kg kangaroo mince, (best if used cold)
2 large beetroot, finely grated
1 carrot, finely grated
2 onions, finely chopped and pan-fried until caramelised
1/2 cup of cottage cheese (fetta cheese works well, reduce salt if using)
3-4 tablespoons olive oil, extra virgin
3 rye crisp-bread soaked in 3 tablespoons of cream or milk
1/2 cup freshly made bread crumbs from wholemeal pita bread
1 bunch of parsley, finely chopped
2 tablespoons sun-dried tomato pesto (basil pesto is fine also)
1 large egg
2 small hot chillies, finely chopped
2-3 teaspoons salt (if in Australia use vegemite (1/2-1 tablespoon) instead of salt)
3 teaspoons pepper
1 large tin of cherry tomatoes
1 cup of red wine, good quality (or if using for children cranberry jelly or beef stock)
1. In a sauce pan combine the cherry tomatoes (smash them with wooden spoon) and red wine bring to a simmer and let simmer while making the meatballs.
2. In a bowl combine all the other ingredients except meat until well mixed.
3. Place meat in large bowl add the mixture gently combine until almost mixed. Make a very small meatball, add to simmering sauce, cook, taste, adjust seasoning of the meatball mixture. Finish combining the mixture.
3. Using 1-1/2 tablespoons of mixture form meatballs, drop immediately into the simmering red wine sauce. Cook for 10-15 mins.
4. Enjoy!
Kangaroo Mince - easily available in supermarkets in Australia (cheap & super healthy) I usually mince my own meat but the market was out of kangaroo meat so I used pre-packed mince.

Ingredients for meatballs (L to R caramelised onion, carrot, beetroot, parsley, in front cream soaked rye crispbread)
 photo 03a_zps758d7357.jpg
The mixture that is added to the kangaroo mince (beetroot, carrot, caramelised onion, parsley, cottage cheese, cream soaked crisp bread, bread crumbs, whole egg, sun-dried tomato pesto) which is great on toast by itself.
 photo 04a_zpsf410d858.jpg
The mixture all ready to made into meatballs
 photo 05a_zps5165f330.jpg
I did a fried test batch just to see how these worked out (not my usual procedure)
 photo 06a_zpse6f340a0.jpg

The interior of the fried meatball, nice, soft and fluffy
 photo 07a_zps566f3b91.jpg
My normal simmered meatballs
 photo 08a_zps7777aa20.jpg

The interior of the meatball
 photo 09a_zps118277c4.jpg
I have to say the fried ones were interesting not has tender as the simmered one but well worth eating. I have road-tested this recipe over many years to get the most tender simmered meatballs (especially made for children and fussy adults) so that is why the fried meatballs were well above average but not as good as the simmered ones.
Lamb, mint and beetroot meatballs
 photo 11a_zpscd11875f.jpg
Isn't the colour gorgeous on these bright pink lamb meatballs. This is one of the reasons I love this recipe and it goes so well with cucumber/mint/yoghurt dip. I like making tiny 2 teaspoon-sized meatballs for the kids just one bite for their tiny mouths. The caramelised beetroot and onion really adds to and intensifies the natural sweetness of lamb. This meatball recipe has been developed by me over a couple of years. As the butcher was explaining to me a long time ago the fat in lamb is "funny" it doesn't take too well being mixed with pork or veal or beef. That is why I like adding gelatine to the lamb mixture which adds a lovely tender moist mouth feel to the cooked meat balls. Also I like how the meatballs when fried have a "black" crust the characteristic brown-black colour of the crust results from the browned beetroot it doesn't taste burnt or bitter. If you bake the meatballs you can control the colour of the balls to suit your visual liking.

A couple of years ago I was researching on the internet about meatball making and discovered a trick professionals use - adding gelatine to the soaking liquid which adds an unctuous mouth feel to the meatball (which is why a lot of meatball recipes add veal which is gelatine-rich). So I tried it in my standard lamb, mint and beetroot meatball recipe. I have to say the gelatine really adds a lot of moistness and a soft tender mouth feel to the interior of the meatballs. I do this gelatine trick to all my recipes now. Several people who had my lamb meatballs before the change commented after I added the gelatine about the tenderness and moistness of them now. (If anything I thought almost too tender and moist the first time I tasted them but that is my opinion.)
 photo 10a_zpsae4a6c1a.jpg

Lamb, mint and beetroot meatballs based on this recipe
500 gm (1 lb) lamb mince, freshly ground, best if used cold
250 gm (1 very large) beetroot, grated and fried until caramelised
2 onions, grated and fried until caramelised (do the onion and beetroot together)
1/2 cup of cottage cheese, drained
2 teaspoons salt
2 teaspoons pepper
1/2 teaspoon of gelatine bloomed in 1/2 cup of warm wine for 5 mins
3 slices of white bread, torn into small pieces, then soaked in the cooled wine/gelatine liquid for 5 mins then squeezed dry and chopped
1 bunch mint, finely chopped
1 large egg if frying the meatballs, 2 large eggs if simmering
(optional toasted sesame seeds for garnishing the cooked meatballs)

1. Combine all the ingredients into a large bowl except for the meat. Mix until well combined.
2. Add meat and gently mix until almost combined. Make a very small test meatball and cook, taste, adjust seasoning then continue combining mixture until just mixed. Make medium meatballs using 1-1/2 tablespoons of mixture or large meatballs using 3-4 tablespoons of mixture. Let rest in fridge for at least one hour and up to one day. Fry or simmer gently. I find it best to fry them first and then simmer (the frying adds a nice crust to the meatballs).
3. Best served with yoghurt/mint/cucumber dip.
4. Garnish with the optional toasted sesame seeds.

The baked meatballs garnished in black and white toasted sesame seeds
 photo 12a_zps17689ada.jpg
Spicy Tom Yum Asian Meatballs

This is the recipe I have when I'm trying to impress at dinner parties. They are made with beef/veal (and the gelatine trick) and the same ingredients as TOM YUM soup. The colour for them is so golden and when fried the meatballs form a beautiful tasty crust. These are so beautiful piled high on a party platter. I know I know this soup is meant for prawns (shrimp) but it seems to work excellently for these meatballs, maybe the saffron, coconut cream and fried tomato paste does the trick.

Tom Yum Soup Ingredients
4 lime leaves,finely chopped
2 lemongrass stalks, chopped into tiny pieces
4 slices galangal, finely chopped
2 thumbs of ginger, finely chopped
4-8 bird's eyes chillies, finely sliced
1 tbsp palm sugar
Juice of 1-2 limes
2 tbsp fish sauce (a good Thailand brand)
3 large pinches of saffron infused in the lime juice and fish sauce
2 green onions, thinly sliced
1 small tomato de-fleshed seeded and chopped finely
20 gm dried mushroom reconstituted in warm coconut cream with 1 tsp of gelatine
1 tbsp of tomato paste fried until brown
1/2 cup reconstituted glass rice noodles (or bread crumbs) soaked in the mushroom/coconut cream/gelatine liquid
1/2 kg of beef/pork belly (freshly ground)
the above ingredients plus 1 large egg combined. Form 1-1/2 tablespoon-sized meatballs then fry gently.
 photo 20A_zps9165aa86.jpg

Lentil and Spinach balls with blueberry sage glaze

This is an intriguing recipe! It tastes so GOOD yet it is the weirdest combination of ingredients but it's always a winner at parties and surprise pot-lucks and it's easy to cook also (only a couple of mins in a mircowave and if you want an optional light browning in a fry pan.) It always STUNS guests when I tell them what these tasty entrées are made of - lentils, spinach, a couple of eggs and some seasoned bread crumbs served with a sticky blueberry sage glaze. This combination is so delicious and so stimulating to the palate, the different tastes oscillate on your tongue which is exactly what you want an entrée to do to stimulate the appetite for what-is-to-come. The lentil and spinach balls are delicious alone but teamed with the sticky blueberry sage glaze they really seem to switch the taste receptors to the "pleasure" setting. A good recipe to have and their freeze well also.
I always get so many different answers when I ask what they tasted like, but universally they do say they liked them.
 photo 36A_zpsf7c5145a.jpg
 photo 35A_zps595e6c1b.jpg
The cooked balls (after microwaving for 2 mins in my very old microwave oven)
 photo 31a_zpsac88de06.jpg

Lentil and Spinach balls with blueberry sage glaze
Lentil and Spinach Balls (adapted from this recipe)
2 cups of cooked green lentils (these lentils hold their shape when cooked)
250 gm packet of frozen spinach, thawed, squeezed dry and chopped (you can use watercress or collard greens make sure that the greens are squeezed dry and chopped finely)
2 large eggs
1/2 - 3/4 cup heavily seasoned dry breadcrumbs (Italian-seasoned is fine)
2 teaspoons of freshly cracked pepper
1. If you want a very fine texture and even colour in the interior of your vegetarian balls, you can machine-process the spinach and eggs (not the lentils) together to form a bright green purée. (see here for a picture of a puréed lentil/spinach ball)
2. Combine all the ingredients in a large bowl, form 3 tablespoon-sized balls. Refrigerate for at least one hour up to one day.
3. Microwave on high for 2 mins (check at 1 min). Serve with a simple tomato sauce or the blueberry sage glaze.
4. If you want you can lightly fry the microwaved balls to form a crisp thin eggshell crust the balls will brown slightly if fried.
Blueberry sage glaze (based on this recipe)
500 gm frozen blueberries (can use a mixture of red/purple berries) (cranberries or pomegranate molasses work well also but will need more sugar) (you can use 1/2 cup red wine but reduce the blueberries by half)
1 tablespoons white vinegar (to taste)
2 tablespoons sugar (to taste)
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon hot chilli powder (optional)
1 thumb of ginger, grated (optional)
1 spring (green) onion, finely chopped (optional)
1-2 garlic clove(s), crushed (optional)
4 sage leaves
2 tablespoons extra virgin olive oil (or butter)
1. Combine all the ingredients in a small sauce pan reduce gently, taste and adjust vinegar or sugar until slightly sweet with a light sour after-taste. Use the optional ingredients if you are serving a meat (or strong tasting) main course.
2. Remove sage leaves before serving.
Blue-Veined Watercress Ricotta Balls

Blue-Veined Watercress Ricotta Balls
These ricotta based balls are simple to make and only contain a few ingredients; ricotta & blue-veined cheese, eggs, watercress (or spinach), and seasoned breadcrumbs (or flour). I included some puréed beetroot in the mixture (I had some left over) that is why this batch is pinkish in colour usually they are white. They fry up nicely but I like them simmered in soups and stews. If you use flour in the recipe you get "gnudi" a dumping, these are much lighter.
Blue-Veined Watercress Ricotta Balls1 cup (250 gm) fresh ricotta cheese, broken up into small pieces (I use low fat)
1 large bunch watercress (or spinach), blanched (1 min), squeezed dried & chopped finely
1 bunch mint (or basil if using spinach), finely chopped
1 large egg, lightly beaten
1 teaspoon freshly cracked pepper
1/2 teaspoon sea salt
1/2 cup fresh breadcrumbs (or flour if you want gundi), seasoned (may need more)
1/3-1/4 cup blue-veined cheese, finely crumbed (1/2 cup finely grated parmesan if using spinach)
(optional 1/4 cup root veggie purée (beetroot, carrot or pumpkin) best if you are using spinach)

Combine in large bowl all the ingredients mix until almost combined, make small test ball, cook, taste adjust seasoning, finish combining, form small (2 teaspoons), medium (1-1/2 tablespoons) or large (1/4 cup) sized balls, place into simmering soup or stews until cooked (small 3 mins, med 6 mins, large 10 mins)

Hearty Winter Soup with Ricotta balls and Spinach Balls

Ballsy Hearty Winter Soup with Ricotta balls and Spinach Balls
I made up a warm filling pearl barley, red and green lentil, split pea, tomato and beetroot winter soup I served it with my spinach/lentil balls and blue-veined watercress ricotta balls, (each 4 tablespoons-sized). (The spinach and lentil balls recipe has already been posted and the blue-veined water ricotta ball recipe is above). Perfect on a cold winter's day especially with buttered sourdoug rye bread.
Ballsy Hearty Winter Soup
1 onion, chopped, fried
1 carrot, grated, fried
optional 1-2 cloves garlic, minced
1 piece celery, chopped, fried (fry (3 tablespoons olive oil) celery, carrot & onion (& optional garlic) together until onion goes translucent then add tomato paste)
3 tablespoons tomato paste, fried (until brown), then add
2 cups - 4 cups of good vegetable stock
1-3 teaspoon salt & 2 teaspoon pepper, to taste
1 cup pearl barley, soaked and washed
1/2 cup green lentil, soaked and washed
1/4 cup split pea, soaked and washed
2 tablespoon red lentil, soaked and washed
1 cup of finely chopped (or grated) beetroot
Add in a large saucepan the fried ingredients, stock, barley and legumes. Simmer for 1-1/4 hrs adding extra stock as needed. Add the beetroot simmer of extra 1/2 hr. Add plenty of spinach/lentils balls and blue-veined watercress balls in the last 15 mins. Serve the balls covered in the thickened soup or stew.

Super Duper Surf and Turf Meatballs
These are so so so GOOD I scoffed the entire first whole batch down myself there is something about adding umami (the savoury taste sensation) to food especially to meatballs that really intensifies and accents the taste of all the ingredients. These tasted like something from a super fancy restaurant I even impressed myself, since it was an impromptu recipe just using leftovers and a couple of pantry staples, usually you aren't this lucky with "spur-of-the-moment" recipes. Deeply and profoundly satisfying and so exquisitely tasty. I will be making these again and again.

I opened the fridge and this is what I had leftover from the night before:-
1. a half packet (250 gm or 1/4 lb) of good quality hamburger mince (ground beef),
2. a tin of smoked oysters in oil,
3. a 1/4 packet of powdered mushroom, nori sheets and sesame (the blue plastic packet),
4. vegemite,
5. wasabi powder,
6. some fresh bread crumbs (not shown), and
7. 1 large egg (not shown)
 photo 51a_zpsd5515d08.jpg
I noticed immediately that many of the ingredients were rich in umami. After sweet and salty, sour and bitter, there is umami—the fifth taste. Discovered at the beginning of the last century by the Japanese, the word umami translates roughly to mean "deliciousness" or "deliciously savour" — an understatement if ever there was one. Rich, deep and intensely savoury, umami exists in a number of foods and I had a gold mine of them.
So I decided to make a surf and turf meatball (technically an umami-rich wasabi beef meatball stuffed with smoked oysters). The powdered mushrooms, nori, vegemite, smoked oysters and beef are all rich sources of umami (the savoury taste in foods). Also roasting, caramelizing, browning and grilling all boost the umami taste sensation in foods. Which is why this is a FABULOUS little entrée super rich in umami literally drenching in "deliciousness". I would serve with blue-vein cheese (rich in umami) or shaved parmesan cheese (one of the richest sources of umami), black olives (rich in umami) with some fried tomato paste (rich in umami) or fresh ripe tomatoes (rich in umami), tabasco sauce or hot chilli sauce, fish sauce (rich in umami), balsamic vinegar (rich in umami) and freshly minced garlic and a some finely chopped herbs parsley or mint, with a little of the reserved oyster oil. YUM YUM YUM. These tasted so good I'm calling them super duper surf and turf meatballs.
This is the best one so far on my meatball making challenge!. On reflection and making two other batches for my friends who LOVED these, I'm entering these in the college's (that I'm attending) cooking competition next week so tasty and satisfying hummmmmm.
How to make the meatballs
 photo 50a_zps5d78718e.jpg
The finished meatballs waiting to be cooked (all the same size)
 photo 52a_zps48c3d78c.jpg
Super Duper Surf and Turf Meatballs
250 gm (1/4 lb) minced beef, best if used cold
100 gm (3-1/2 oz) tin of smoked oysters, drained, reserve oil
1 large egg, lightly beaten
1/2 cup of fresh breadcrumbs, heavily seasoned
2 teaspoons of vegemite, mixed into the beaten egg (or 1 tablespoon fish sauce)
1 teaspoon pepper
1/4-1/2 teaspoon of wasabi powder, to taste
1/4 cup of dried mushroom, shredded (or 2 tablespoons of mushroom powder)
1 sheet of nori, finely shredded
1/2 tablespoon toasted sesame seeds
1. Combine in a large bowl all the ingredients except the oysters until almost combined. Make a very small test ball, cook, taste, adjust seasoning. Place 1 tablespoon of mixture into a semicircular spoon, poke finger into mixture to form a hole stuff with 3 smoked oysters cover the stuffing with the displaced beef mixture to form a complete meatball, repeat until all the mixture and oysters are used up, makes about 16-18 meatballs (See pictures above).
 photo 55a_zps178ad0f1.jpg

Chicken balls

I made two sorts of chicken balls; a sun-dried tomato, olive and ricotta chickenball and a sesame seed coated Thai coconut lime chickenball
 photo 62a_zps2b788145.jpg
 photo 64ab_zps2e0e1b6b.jpg

Sun-dried tomato, olive and ricotta chicken-ball
 photo 60a_zpse287828b.jpg

Sesame seed coated Thai coconut lime chickenball
 photo 61ab_zps47cd2f04.jpg

Sun-dried tomato, black olive and ricotta chicken-ball
300 gm chicken, mince
300 gm ricotta, finely crumbed
1/4 cup sun-dried tomato, finely chopped
28 black olives, stoned, (use 2 black olives per 1-1/2 tablespoon meatball)
1 large egg
2 tablespoons basil, finely chopped
1 large egg, lightly beaten
1/4-1/2 cup of fresh bread crumbs, heavily seasoned

Sesame seed coated Thai coconut lime chicken ball
500 gm chicken, mince
3 tablespoons coconut cream
1 tablespoon fish sauce
1 packet of Hot and Spicy Thai noodle soup (any spicy Asian style is fine)
2 lime leaves, finely shredded
1/4 cup of fresh bread crumbs, heavily seasoned
1/4 cup of peanuts, pieces
1 large egg, lightly beaten
1 red chilli, finely chopped
4 tablespoons sesame seeds, for coating

          April 2013 Daring Cooks' Challenge Ballotine        
This has been one of the best challenges for the Daring Cooks'. Lisa from  the blog Parsley, Sage and Sweet did an amazing job in writing up the challenge and finding a wonderful video by Jacques Pepin about making ballotine. That is boning a bird and stuffing it and then rolling it and roasting it. I enjoyed it so much I did three versions. Thank you Lisa so much for all the effort!

See here for a PDF of this challenge 

Blog-checking lines:  For the April Daring Cooks Challenge, Lisa from Parsley, Sage and Sweet has challenged us to debone a whole chicken, using this video by Jacques Pepin as our guide; then stuff it, tie it and roast it, to create a Chicken Ballotine.

Turkey Ballotine
 photo 08aa.jpg
I was going to make quail stuffed with lemon, lime and orange served with a chilli date sauce. But when I got to the shops I found that there was no quails but turkey was on special at only $1/kg (about 50cents/pound), and that the wild cranberries were only 50 cents a punnet. Believing in using what is at its peak I went with the flow and did turkey with parsley, mint, cranberry and sourdough crumb stuffing. The deboning process took about 8 mins, the stuffing and tieing took about 10 mins so about 18 mins in total 

One kilogram (2.2 pounds) piece of turkey
 photo 01a.jpg

The deboned turkey notice the bones to the side
 photo 02a.jpg

The deboned turkey skin side-up
 photo 03a.jpg

The cranberry, parsley, mint and sourdough stuffing (yum yum). The stuffing is a combination of cranberry, parsley, mint, sourdough crumbs, rosemary olive oil, fried red onion, pepper and sea salt.
 photo 04a.jpg

The trussed and stuffed turkey
 photo 05a.jpg

I like to rest the trussed and stuffed turkey for a couple of hours in the fridge it helps set the shape and stops the ballotine from unrolling during roasting. I usually rub "chicken" salt into the skin which helps to brown it that is why the skin is yellow.
 photo 06a.jpg

The roasted turkey ballotine
 photo 07a.jpg

 photo 09a.jpg
After resting in the fridge overnight the ballotine firmed up beautifully. It sliced very cleanly and thinly which is what I wanted. This is such a lovely tasting and looking dish perfect for a picnic lunch.
 photo 10a.jpg

Orange molasses quail with macadamia swede purée 


I got some fresh quails from a friend of mine who raises them. I de-boned (my first time de-boning the tiny birds) them (about 5 mins after the third bird) then I made a stuffing of orange molasses, fresh toasted rye breadcrumbs, chilli oyster sauce, brown sugar, orange peel and whole hard-boiled quail eggs. Orange molasses is tart-ish which works surprisingly well in the stuffing and as a glaze on the quail. Roast the quails for 25mins at 200C. Then I made up some swede purée combined with a ½ cup of macadamia nut butter – this combination is superbly rich, creamy and thick it has an amazing taste. Several people have asked me this question "Was the quail easier to debone than the chicken?" Yes since they are so tiny they are easier to handle and the flesh peels off really easy I thought. Also they look so cute since they are so small and dainty. Usually quail are full of little bones which can make them a bit messy to eat.

Fresh quails


De-boned quail  (I left the really tiny wings on the carcass )


Orange molasses quail with macadamina swede purée  


(Yes that is a quail egg in the deboned quail so cute)

The crisp skinned quail was the perfect counterpoint to the purée and it is nice to have quail without the bones the de-boning is well worth the five minutes it takes.

Turkey Ballotine with prune filling
 photo 20a_zpsef159972.jpg
I loved this challenge so much I had to do another ballotine (my third for this challenge), I used turkey again since it was still on sale at 75cents/kg (34 cents/lb). The stuffing was bitter greens, sweet prunes, fried red onion rings and old-day bread crumbs, which was so tasty anyway. I used a hint of honey on the skin with plenty of salt and pepper, the skin really browned up so well. 
 photo 21a-1_zpsc2655d5d.jpg
I getting so quick at boning now it took about 3 mins this time.
          May 2012 Daring Bakers' Challenge - Challah        
Six Braid Challah Bread
Recipe Source: The recipes provided for the challenge came from or were inspired by recipes found through a variety of online sources (including, but not limited to Also invaluable was the book “A Taste of Challah,” by Tamar Ansh.
Blog-checking lines: May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads.

I have never made braided bread before so I was thrilled when I saw the challenge was Challah. In Finland we have a sweet bread called pulla that is braided (three strands) I saw my mum make it many times when I was a child and always wanted to make some. The final bread is very similar in taste to pulla I was very pleased about that. I decided to do a six strand braid. I was extra careful about making sure that the braids were all the same (size, shape and weight) and that I did a double coating of egg wash. I made a jury-rigged dough proofing cabinet the bread raised in only 45 minutes the final raising took about 20 minutes.

The process of making the bread was very straight forward, it was the braiding that was a little challenging for me, I practised the braiding using strands of playdough (dough made with salt and coloured dye) after a dozen attempts I had the technique down pat, looking at the final result I thought I had done a reasonable job on it for a first attempt. I was fairly pleased with the final outcome, it was only after I had looked at it I realised that I should of made the ropes of dough tapered I had made them absolutely straight and even the entire length of the strand hence the reason why the final challah loaf looks so flatt  but I didn't mind that at all. Overall a reasonable job I thought.

The jury-rigged proofing cabinet – fill the sink 5 cm (2 inches) with hot water from the tap. Place a metal pan on the bottom place the bowl with the dough on the pan making sure the bowl doesn't touch the hot water. Cover the bowl with plastic wrap and then cover the sink with newspaper (this traps the warmth and steam) then prove the bread.

Process of rolling out the strands

Starting the six braid challah

The egg-washed proved bread just before going into the oven

The final bread

I liked doing this so much I will try some other shapes again soon.
          February 2012 Daring Bakers’ Challenge - Quick Breads        

Blog-checking lines: The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Posting Date: February 27, 2012

Recipe Source: The basic quick bread recipe is from Sara Schewe. The prune bread recipe was my Aunty Ann’s recipe. The Meyer Lemon Loaf and Green Onion, Cheddar & Asiago Beer Batter Bread were adapted from Recipe Girl ( & ). The Pumpkin Bread with Maple Cream Cheese Filling was adapted from Dana Ramsey’s recipe located on Just a Pinch Recipe Club.

Basic Quick Bread
Makes one 9” x 5” (23×13 cm) loaf
Recipe from Sara Schewe
2 cups (480 ml) (250 gm/9 oz) all-purpose (plain) flour
1 cup (240 ml) (225 gm/8 oz) granulated sugar
1 teaspoon (5 ml) (5 gm) baking soda
1/2 teaspoon (2½ ml) (3 gm) fine sea salt or table salt
1 cup (240 ml) buttermilk or soured milk*
1 large egg
1/4 cup (60 ml) mild- or non-flavored oil, like canola
1 teaspoon (5 ml) flavored extract, such as vanilla or almond

for the glaze
1/3 cup (80 ml) (35 gm/1-1/3 oz) confectioners’ (icing) sugar
1-2 teaspoons (5-10 ml) milk


  1. Preheat oven to moderate 350ºF/180ºC/gas mark 4. Grease a 9×5 inch (23×13 centimeter) loaf pan with butter and line with parchment paper cut to fit the length and width of the pan, with enough overhang to allow easy removal after baking. Grease the top sheet of parchment.
  2. In large bowl, whisk flour, sugar, baking soda and salt to combine. Make a well in the center and set aside.
  3. Lightly whisk (butter)milk, egg, oil, and extract to combine. Pour into well and stir until just mixed into a batter. The batter will be lumpy and may still show a few streaks of flour.
  4. Pour batter into prepared pan. Bake for 40-50 minutes, or until a cake tester comes out clean. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before slicing. Drizzle with glaze, if desired.
  5. For the glaze: Slowly whisk confectioners’ (icing) sugar and half of the milk, adding more milk as needed to thin the glaze to the desired consistency.
Note: To make soured milk, combine 1 cup milk (240 ml) with 1 tablespoon (15 ml) vinegar or lemon juice and let sit for 10 minutes.

I really liked this challenge so many possibilities for the flavourings I made seven versions.

Roasted banana and coconut cream bread
I make banana bread at least once a week (an oversupply of bananas and it's super easy and quick to make and most of my friends and family love it) so I have developed a good feel for making it any way I want, below are some general guidelines on how to manipulate the ingredients and what techniques to use to obtain the banana loaf you want.

For this challenge I made a brunt butter, brown sugar, coconut cream, roasted banana loaf. I roasted 4 bananas until they were like syrup I combined this with brunt (actually well browned) butter, brown sugar I used coconut cream for the liquid soured with some lime juice. I wanted a dense moist bread-like loaf, so I used the two bowl method to make the quick bread.

This is the set of general guidelines to get the texture, mouth feel and moisture levels I want for the final loaf

Firstly about the texture of the interior (or crumb)
1. the creaming method (i.e. use an electric mixer to beat the butter and sugar until pale and fluffy about 5 minutes then beat in the eggs and then fold in the dry ingredients) produces a light well-aerated loaf with a cake-like crumb
2. the two bowl method (sift the dry ingredients in one bowl and combine the wet ingredients in another bowl then mix (usually) the dry into the wet) produces a “heavier and denser” loaf with a bread-like crumb

Secondly about the mouth feel, for most quick mix recipes as a general rule – less butter and sugar in a recipe makes it more bread-like, while more butter and sugar produces something closer to cake. So it is best to use the two bowl method when doing low-fat versions and the creaming method for high fat versions
1. Low fat version use the lowest amounts of sugar, butter (you can use apple sauce instead) and lite sour cream (no eggs), stir the sugar and butter together until well mixed but still grainy add the other wet ingredients, sift the dry ingredients in another bowl, combine gently.
2. Medium fat version use the middle amount of sugar, butter, sour cream and one egg
3. Extreme fat version use the highest amount of sugar, butter and use 2 eggs (no sour cream), cream the sugar and butter until pale and fluffy, add eggs one at time beating well until incorporated add all the other wet ingredients mix well, add the sifted dry ingredients, combine gently.

Thirdly the ratio of dry to wet gives different levels of moistness versus denseness
1. Equal ratio batter: This batter has a dry:liquid ratio of 1:1. Which gives a very moist and dense loaf.
2. Bread ratio batter: This batter has a dry:liquid ratio of 3:1. Which gives a moist but fluffy loaf. (This is the same ratio of flour:water as in normal bread)
3. Stiff ratio batter: This “batter” has a dry:liquid ratio of 7:1 This batter will result in a very light and fluffy baked good.

Here a great link to a video of a chef making banana bread well worth watching

Ratios for banana bread (based on one cup of flour)
1 cup flour (any sort or combination of flours is fine) (½ cake flour & ½ whole wheat is great)
1½ teaspoons baking powder
½ teaspoon baking soda
2 large bananas
optional 1 tablespoon kecap manis (Indonesian sweet soya sauce) this really adds a wonderful depth of flavour & colour to the banana mash (if using do not add extra salt to the recipe)
¼ teaspoon of salt
1/4 – 1/2 cup of sugar (for extreme flavour can use 1 cup sugar per cup of flour)
2 – 4 tablespoons butter (or oil) (for extreme flavour can use ½ cup butter per cup of flour)
1/4 – 1/2 cup sour cream (any sort full-fat or lite is fine) (for extreme moisture use 1 cup sour cream per cup of flour) (you can use buttermilk, coconut cream, almond milk, yoghurt etc if you want)
1 large egg, lightly beaten (or use 2 eggs and don't use any sour cream) (you can use another 4 tablespoons of sour cream if you do not want to use eggs in the recipe)
½ teaspoon vanilla extract
1 teaspoon cinnamon, ground
optional ½ teaspoon instant coffee
optional ¼ teaspoon cayenne pepper (really adds a lovely intensity to the banana and kecap manis mash)
optional 1/8 teaspoon cloves, ground
optional 10-12 banana sweets (lollies) for decoration

Additions (add an extra ½ teaspoon of baking powder per addition to the recipe above if using)
½ cup chopped nuts (or chopped soaked dried fruit)
½ cup chopped chocolate chips
¼ cup cocoa powder, (not Dutch-processed) sifted
¼ cup bran (or crushed bran cereal or wheat germ flakes)
¼ cup coconut, desiccated or flakes (not sweetened)
¼ cup maraschino cherries, chopped

1. Roast the bananas in their skins in a preheated moderate 350°F/180°C/gas mark 4 oven for 15-20 minutes until black. Carefully remove banana flesh from the skins then mash well with any liquid released from the banana. Add the kecap manis and/or cayenne pepper if using mix until well combined. Cool and reserve.
2. If you are using browned butter gently heat the butter in a saucepan until it browns to desired colour. The darker the colour the deeper the flavour. Set aside until firm.
3. In one bowl sift the flour, baking powder, baking soda and cinnamon (and if using the salt, cocoa powder, ground cloves or instant coffee).
4. In another bowl using a wooden spoon or a plastic spatula lightly cream the sugar and butter together (about 1 minute) this will produce a bread-like loaf (if you use a mixer to cream [about 5 minutes] the sugar and butter until pale and fluffy the final loaf will be light textured and the crumb very cake-like), add the egg(s) one at time beating each time until well incorporated add the roasted banana mash, sour cream, vanilla extract and any additions. Mix until well combined.
5. Add the dry ingredients to the wet ingredients mix until just combined there should be lumps and a few wisps of flour in the batter. (If you have used the creaming method then fold in the dry ingredients until just combined.)
6. Spoon the batter into a greased large loaf [23cmx13cmx7cm (2litre)/9”x5”x3”(4.5 pints)] pan, carefully level the top. (The loaf pan should be a little under 3/4 full, it will rise to the top of the pan when baked). Decorate with banana sweets if desired.
7. Bake in a preheated moderate oven 325°F/160°C/gas mark 3 for 60-70 minutes or until a skewer comes out clean. (Check at 50 minutes). Muffins take about 20-30 minutes (check at 15 minutes).
8. Leave in pan until warm (about 15 minutes) remove to wire rack cool to room temperature, cover in foil then plastic, refrigerate overnight.
9. This banana bread improves with age. The bread will store on the counter for three days if well covered and about ten days in the fridge.

The roasted banana (the skin goes black when baked)

The mixed wet ingredients and the sifted dry ingredients

The mixed batter notice the lumps and the wisps of flour in it, the flour will be fully incorporated when the batter is spooned into the baking pan

Unbaked loaf decorated with banana sweets (lollies)

The finished loaf after one hour of baking

If you are a follower of the “ratio” cookbook the ratio by weight for baking quick bread is 2 parts flour: 2 parts liquid: 1 part egg: 1 part fat. To fill a 9” x 5” (23cm x 13cm) loaf pan, you will need 240 grams of flour, 240 grams of liquid of any kind, 120 grams egg (2 of them) or egg substitute & 120 grams of fats. This ratio also works for making muffins. By volume you will need 1¾ cup flour, 1 cup liquid, 2 eggs, ½ cup fat (plus 2 teaspoons baking powder and about 1/2 cup of sugar plus additions).

Quick Italian pizza loaf
Italian herb, sun-dried tomato, spicy sausage and blue cheese quick bread
I needed a really strongly flavoured quick bread, I followed the basic savoury recipe, 2 cups soft self-raising "OO" flour and 1/2 teaspoon baking soda with these additions 1/4 cup chopped sun-dried tomatoes (with 2 tablespoons of the oil in the jar), 2 tablespoons dried Italian herbs, 1/4 cup crumbled blue cheese, 3/4 cup sour cream, 1 egg, one small chopped onion fried with one chopped spicy sausage and 1/4 cup high quality olive oil, I used 3 tablespoons of the fried onion and spicy sausage as a topping. When I was mixing the batter I could see the dough expanding, I spooned it into the loaf pan and baked it at moderate 325F/165C/gas mark 3 for 40 minutes. The aroma from the loaf was so good it smelt like a pizza baking. I was really pleased with the look of the loaf. The cut loaf was so yummy it had a thin crisp crust with a soft tender crumb choke full of flavour!


Cherry Almond Semolina Syrup Cake

My favourite flavour profile for quick bread is cherry and almond, I used 1 cup almond meal, 1 cup of very fine semolina (soaked in some almond milk), 4 tablespoons gluten flour, 1 cup chopped cherries, 2 eggs, 1/4 cup vanilla sugar, 4 tablespoons rice bran oil, 1 cup sour cream, 2 teaspoons of natural almond extract, 1 teaspoon of cherry extract. I used 1 cup of sugar syrup to soak the cake after it was baked. This cake took almost two hours to bake at the recommend temperature! It is best to refrigerate the bread for a day before serving. The crust was thin, crisp and sweet while the crumb was soft tender and very tasty one of my better examples of my favourite cake. It is such a pretty cake and the tasty is luscious.

I made this loaf a couple of days ago, I wanted to share how the crumb improves with some aging. After storing in the fridge cover in foil and plastic the loaf cuts cleanly and the density of the crumb is firm, so much better after a rest.

Freshly sliced

Two days later rested in the fridge

Black cardamom bread

I thought that I would make a flavour profile that was based on spices, I dug around my spice box and came up with this spice mix

1 tablespoon black cardamom
1/2 star anise
2 cloves
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon ginger

I used 1 cup of roasted parsnips and 1/2 cup of pureed prunes as the moisture content of the loaf. A really tasty and unusual flavour combination.


Upside down blood plum loaf
The local gourmet fruit and veggie shop had cute little blood plums on special ($2/kg about $1/lb) so I thought I would make an upside down loaf with them. I sliced up four plums and laid them out decoratively on the base of a parchment paper lined loaf tin, then I made some boozy plum sugar syrup (¼ cup white sugar, 2 tablespoons plum brandy and 2 tablespoons blood plum juice simmered until thick and glossy) and poured that over the sliced plums then I made up the quick bread batter; the dry ingredients were 2 cups of soft “OO” flour sifted with 2 teaspoons of baking powder, ½ teaspoon baking soda and ½ teaspoon salt, the wet ingredients were ¾ cup lite sour cream, 2 eggs, 2 tablespoons non-flavoured oil. ½ cup vanilla sugar and 2 tablespoons of plum brandy. I used the two bowl method to combine the wet into the dry. I baked the loaf for 60 minutes at moderate 325ºF/165°C/gas mark 3. Then I cooled the loaf in the pan then I un-moulded the loaf. I was very very happy with the look of the topping it was so neon bright with a lovely red transparency. The loaf was superbly flavoursome the brandy taste was mellow and combined well with the blood plum flavour overall a nice looking treat for the afternoon and not much harder than the normal quick bread recipe (i.e. without the fruit topping).

A picture of blood plums (photo from the internet I forgot to take one)

Maximum Intensity Chocolate Quick Bread
You can intensify the flavour of chocolate in a recipe by using a combination of techniques. The easiest is to use a combination of melted unsweetened (not dark) chocolate and cocoa powder which has a much stronger chocolate flavour than each individual ingredient tasted separately. Using espresso coffee or vanilla or chilli or kecap manis (used separately or in combination) greatly enhances the taste of the flavour compounds found in chocolate. Also steeping the cocoa powder in boiling water intensifies the taste of chocolate.

To obtain the intense chocolate flavour of this quick bread I combined
1. melted semi-dark chocolate mixed with vanilla sugar, 2 tablespoons of kecap manis (sweet Indonesian soy sauce) and 1/4 teaspoon of chilli powder and
2. cocoa powder which was steeped in 1/4 cup boiling hot espresso coffee and I used
3. chocolate wafers to form an "upside down layer" (so when the bread is turned out the wafer layer becomes the base).

I used the creaming method to make the bread.

You can tell you have a strong chocolate taste when there is a "reddish" hue to the chocolate colour in the cake which shows that the flavour compounds have been fully extracted from the cocoa.

I really like the simple elegant look of this treat.


Cherry coconut cream popovers
I thought I would do flavoured popovers as an experiment, I used the recipe that Renata linked to and substituted the cow's milk with coconut cream and used some home-made sour cherry extract also I accidentally used my 5% cake flour which I don't think was the correct choice for this recipe. They smelt wonderful while baking. I think I will have to do them again since the coconut cream made the batter too heavy for the popovers to rise correctly. Even if they sunk once out of the oven they tasted delicious. I think I will use coconut milk for my next batch and see if that will correct the heaviness of the batter.

Cherry coconut milk popovers
I made another batch of popovers using coconut milk and less cherry extract they worked out beautifully they rose about three times in height and had one large central hole in the popover perfect for filling with some lovely flavoursome morsel. See this recipe but replace the milk with coconut milk and 1 tablespoon of cherry extract. Also I baked them in a preheated very hot oven 450F for 15 mins and then 400F for 20 mins. I used 1/2 cup aluminium baking pans filled about 3/4 with the rested (30 mins) batter.

1 cup plain (AP)flour (bread flour is best, I used AP flour for the recipe)
1 cup milk or coconut milk, room temperature
2 large eggs, room temperature
1 tablespoon non-flavoured oil
extra oil, for the popover baking pans
1/2 teaspoon salt
1 teaspoon to 1 tablespoon sugar
Optional 1 tablespoon extract; vanilla, cherry etc

1. Place a small amount of oil in each popover baking pan. Place pans onto a baking sheet.
2. Preheat oven with the baking pans on a baking sheet to very hot 450F/230C.
3. Mix the flour, salt and sugar together in a large bowl.
4. Form a well in the flour pour in the milk and the eggs whisk together until just combined with no lumps. I usually transfer the mixed batter to a jug with a long narrow spout which makes pouring out the batter much easier
5. Rest the batter on counter for at least 15 mins (an hour is best). Do not stir again. DO NOT refrigerate the batter.
6. Quickly remove the baking sheet and pour the batter into each pan about 3/4 full. The batter should sputter in the oil. Return to oven.
7. Bake in the preheated very hot 450F/230C oven for 15 min then lower the heat to hot 400F/200C and bake for a further 20-25 mins until risen and well coloured. DO NOT OPEN the oven during this time.
8. Remove from the oven and pierce a small hole into the side of the popover this allows steam to escape return the popover to the cooling oven to dry out completely which stops the popover from collapsing.


          February 2012 Daring Cooks' Challenge: Flipping Fried Patties!!!        
Hi it is Lisa and Audax and we are hosting this month's Daring Cooks' challenge we have chosen a basic kitchen recipe and a basic cooking technique which can be adapted to suit any ingredient that you have to hand and are beloved by children and adults alike … of course we are talking about patties.
Technically patties are flatten discs of ingredients held together by (added) binders (usually eggs, flour or breadcrumbs) usually coated in breadcrumbs (or  flour) then fried (and sometime baked). Burgers, rissoles, croquettes, fritters, and rösti are types of patties as well.

Irish chef Patrick "Patty" Seedhouse is said to have come up with the original concept and term as we know it today with his first production of burgers utilizing steamed meat pattys - the pattys were "packed and patted down" (and called pattys for short) in order to shape a flattened disc that would enflame with juices once steamed.

The binding of the ingredients in patties follows a couple of simple recipes (there is some overlap in the categories below)
Patties – patties are ingredients bound together and shaped as a disc.
Rissoles and croquettes – use egg with breadcrumbs as the binder, typical usage for 500 grams (1 lb) of filling ingredients is 1 egg with ½ cup of breadcrumbs (sometimes flour, cooked grains, nuts and bran can be used instead of the breadcrumbs). Some meat patties use no added binders in them they rely on the protein strands within the meat to bind the patty together.  Vegetarian and vegan patties may use mashed vegetables, mashed beans, grains, nuts and seeds to bind the patty. Generally croquettes are crumbed (breaded) patties which are  shallow- or deep-fried. Rissoles are not usually crumbed (but can be) and are pan- or shallow-fried. Most rissoles and croquettes can be baked.  (Examples are all-meat patties, hamburgers, meat rissoles, meatloaves, meatballs, tuna fish and rice patties, salmon and potato rissoles, most vegetable patties.)
Wet Fritters – use flour, eggs and milk as the binder, typical usage for 500 grams (1 lb) of filling ingredients is 2 cups flour, 1 egg with 1 cup of milk and are usually deep-fried and sometimes pan-fried  (examples deep fried apple fritters, potato fritters, some vegetable fritters, hushpuppies)
Dry Fritters – use eggs and (some) flour as the binder, typical usage for 500 grams  (1 lb) of filling ingredients is 1 to 2 eggs and (usually) some 2 to 8 tablespoons of flour (but sometimes no flour) and are pan- or shallow- fried. (examples most vegetable patties like zucchini fritters, Thai fish cakes, crab cakes, NZ whitebait fritters)
Röstis – use eggs (sometimes with a little flour) as the binder for the grated potato, carrot and other root vegetables, typical usage for 500 grams (1 lb) of filling ingredients is one egg yolk (potato rösti).

Sautéing, stir frying, pan frying, shallow frying, and deep frying use different amounts fat to cook the food. Sautéing uses the least amount of oil (a few teaspoons) while deep frying uses (many many cups) the most oil. The oil helps lubricate (sometimes adds flavour) the food being fried so it will not stick to the pan and helps transfer heat to the food being cooked.

In particular, as a form of cooking patties, pan- and shallow-frying relies on oil of the correct temperature to seal the surface (so retaining moisture) and to heat the interior ingredients (so binding them together) so cooking the patty. The exposed topside of the patty while cooking allows, unlike deep frying, some moisture loss and contact with the pan bottom with the patty creates greater browning on the contact surface that is the crust of the patty is browned and the interior is cooked by pan- and shallow-frying. Because the food is only being cooked on one side while being pan- or shallow-fried, the food must be flipped at least once to totally cook the patty.

So this month's challenge is to pan- or shallow-fry a patty, so giving us the title for this challenge “flipping fried patties”.

This challenge will help you understand how to form, what binders to use, and how to fry a patty so that it is cooked to picture perfect perfection.

Recipe Source:  Audax adapted a number of popular recipes to come up with the challenge patty recipes and Lisa has chosen to share two recipes – California Turkey Burger adapted from Cooking Light Magazine, and French Onion Salisbury Steak adapted from Cuisine at Home magazine.

Blog-checking lines:  The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness!  We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!

Posting Date:  February 14th, 2012

Download the printable .pdf file HERE

  • Binders
  • Eggs – are found in most patty recipes it acts as a binder, use cold eggs and lightly beat them before using  If you cannot use eggs try this tip  "1/4 cup of silken tofu, blended, or a commercial egg re-placer powder mixed with warm water."
  • Flour – normal plain (all-purpose) flour is used in most fritter recipes it can be replaced with rice, corn or potato flours (in smaller quantities) in some recipes. If you want some rise in your patties then use self-raising flour or add some baking powder to the flour. 
  • Breadcrumb Preparation – breadcrumbs are a common ingredient in patties, burgers and fritters they act as a binding agent, ensuring the patty keeps it shape during the cooking process.
    • Fresh breadcrumbs – these crumbs are made at home with stale bread simply remove the crusts from one- or two-day old bread, break bread into pieces, place pieces in a blender or food processor then blend or process until fine. Store any excess in a plastic bag in the freezer. 1 cup of fresh crumbs = 3 slices of bread.
    • Packaged breadcrumbs – often called dry breadcrumbs, these are used to make a crisp coating on the burgers, patties and fritters they are easily found in the supermarket, You can make them at home. Place slices of one- or two-day bread on baking trays, bake in the oven on the lowest setting until slices are crisp and pale brown. Cool bread, break pieces in a blender or food processor then blend or process until fine. 1 cup fine dry breadcrumbs = 4 slices of bread.
  • Alternate binders – bran (oat, wheat, rice, barley etc) can be used instead of breadcrumbs in most recipes. Tofu (silken) can replace the egg. Also using mashed potato (or sweet potato, carrots, most root vegetables) and/or mashed beans can help bind most patties. Of course chickpea flour and most other flours can be used to help bind patties. Seeds, nuts and grains can help bind a patty especially when the patty has cooled after cooking. These binders are used in vegan recipes.
  • Moisteners – Mayonnaise and other sauces, pesto and mustard are used in some meat patty recipes mainly for moisture and flavour but they can act as binders as well. For vegetable patties you can use chopped frozen spinach, shredded carrots, shredded zucchini, shredded apple and cooked grains to add extra moisture. Also sour cream and other milk products are used to increase the tenderness of patties.

  • Patty Perfection
  • When making meat patties the higher the fat content of the meat, the more the patties shrink during cooking this is especially true for ground (minced) red meat. Make patties larger than the bun they are to be served on to allow for shrinkage.
  • For hamburgers keep the fat content to about 20 - 30% (don't use lean meat) this ensures juicy patties when cooked. Also use coarse freshly ground meat (if possible) to make patties, if the mixture is ground too fine the large patties will break apart since the protein strands are too short and are covered in fat and can only bind to nearby ingredients so when the large patty is cooked it will fall apart or be too dense. Compare this behaviour with small amounts of finely ground lean meat (almost a paste) where the protein can adhere to itself (since the protein chains are short, not covered in fat and all the ingredients are nearby) hence forming a small stable patty (lamb kofta, Asian chicken balls, prawn balls).
  • Patty mixtures should be kept cold as possible when preparing them and kept cold until you  cook them the cold helps bind the ingredients together.
  • Don't over-mix the ingredients the resultant mixture will be heavy and dense.
  • For meat patties chop, mince, grate the vegetable ingredients fairly finely, if too coarse the patties will break apart.
  • Patties made mostly of meat (good quality hamburgers and rissoles) should be seasoned just before the cooking process, if salted too early liquid can be drawn out of the patty.
  • Make all the patties the same size so they will cook at the same rate. To get even-sized patties, use measuring cups or spoons to measure out your mixture.
  • For patties use your hands to combine the ingredients with the binders, mix gently until the mixture comes cleanly from the sides of the mixing bowl. Test that the final mixture forms a good patty (take a small amount in your palm and form into a ball it should hold together) before making the whole batch. Add extra liquid or dry binder as needed. Cook the test patty to check for seasoning, add extra if needed then cook the rest of the batch. 
  • Usually patties should be rested (about an hour) before cooking they “firm” up during this time, a good technique to use if your patty is soft. Always wrap patties they can dry out if left in the fridge uncovered.
  • Dampen your hands when shaping patties so the mixture won't stick to your fingers.
  • If making vegetable patties it is best to squeeze the grated/chopped/minced vegetables to remove any excess liquid this is most important for these types of patties.
  • When making fritters shred your vegetables because it makes long strands that gives a strong lattice for the patties. A food processor  or a box grater is great to use here.
  • For veggie patties make sure your ingredients are free of extra water. Drain and dry your beans or other ingredients thoroughly before mashing. You can even pat them gently dry with a kitchen cloth or paper towel.
  • Vegetable patties lack the fat of meat patties so oil the grill when BBQing them so the patty will not stick.
  • Oil all-meat burgers rather than oiling the barbecue or grill pan – this ensures the burgers don’t stick to the grill allowing them to sear well. If they sear well in the first few minutes of cooking they’ll be golden brown and juicy. To make it easy brush the burgers with a brush dipped in oil or easier still use a spray can of oil.
  • If you only have very lean ground beef try this tip from the Chicago Tribune newspaper  “To each 1 lb (½ kg) of ground beef add 2 tablespoons of cold water (with added salt and pepper) and 2 crushed ice cubs, form patties.” it really does work.
  • A panade, or mixture of bread crumbs and milk, will add moisture and tenderness to meat patties when the burgers are cooked well-done.
  • For vegetable patties it is best to focus on one main ingredient then add some interesting flavour notes to that major taste (examples carrot and caraway patties, beetroot, feta and chickpea fritters etc) this gives a much bolder flavour profile than a patty of mashed “mixed” vegetables which can be bland.
  • Most vegetable  and meat/vegetable patties just need a light coating of seasoned breadcrumbs. Lightly pat breadcrumbs onto the surface of the patty there is enough moisture and binders on the surface of the patty to bind the breadcrumbs to the patty while it is cooking. You can use wheatgerm, bran flakes, crushed breakfast cereals, nuts and seeds to coat the patty.
  • Use fine packet breadcrumbs as the coating if you want a fine smooth crust on your patties use coarser fresh breadcrumbs as the coating if you want a rougher crisper crust on your patty.
  • Flip patties once and only once, over-flipping the patty results in uneven cooking of the interior and allows the juices to escape.
  • Don't press the patties when they are cooking you'll squeeze out all of the succulent juices.
  • Rest patties a while before consuming.

  • Shaping the patty
  • Shaping – Shape the patty by pressing a ball of mixture with your clean hands it will form a disc shape which will crack and break up around the edges. What you want to do is press down in the middle and in from the sides, turning the patty  around in your hand until it is even and uniform. It should be a solid disc that is firm. Handle the mixture gently, use a light touch and don’t make them too compacted. Rather than a dense burger, which is difficult to cook well, aim for a loosely formed patty that holds together but is not too compressed.
  • Depressing the centre – When patties cook, they shrink (especially red meat burgers). As they shrink the edges tend to break apart causing deep cracks to form in the patty. To combat this you want the burger patty to be thinner in the middle than it is around the edges. Slightly depress the center of the patty to push a little extra mixture towards the edges. This will give you an even patty once it is cooked.  

  • Shallow- and pan-frying 
  • Preheat the pan or BBQ.
  • Generally when shallow-frying patties use enough oil that it comes halfway up the sides of the food. Best for most meat and vegetable patties and where the ingredients in the patty are uncooked.
  • Generally when pan-frying use enough oil to cover the surface of the pan best for most vegetable patties where all the ingredients are precooked (or cook very quickly) and all-meat rissoles and hamburgers.
  • Most oils are suitable for shallow- and pan-frying but butter is not it tends to burn. Butter can be used in combination with oil. Low-fat spreads cannot be used to shallow fry as they contain a high proportion of water. Rice bran oil is a great choice since it is almost tasteless and has a very high smoke point of 490°F/254°C. The smoke point is when the oil starts to break down into bitter fatty acids and produces a bluish smoke, Canola (smoke point 400°F/204°C) is also a great choice. Butter has a smoke point of 250–300°F/121–149°C. Olive oil Extra light 468°F/242°C. Olive oil Extra virgin 375°F/191°C. Ghee (Clarified Butter) 485°F/252°C.   
  • Do not overload the frying pan which allows steam to be trapped near the cooking food which might lead to the patties being steamed instead of fried. If you place too many patties at once into the preheated pan this reduces the heat and the patties will then release juices and begin to stew. Leave some space between each when you place them in the pan.
  • For most patties preheat the oil or fat until the oil seems to shimmer or a faint haze rises from it, but take care not to let it get so hot it smokes. If the oil is too cool before adding the patties, it will be absorbed by the food making the patty soggy. If the oil is too hot then the crumb coating will burn before the interior ingredients are cooked and/or warmed through. For vegetable and meat/vegetable patties start off cooking in a medium hot skillet and then reduce the heat to medium.  For all-meat patties start off cooking in a very hot skillet and then reduce the heat to hot, as celebrity chef Bobby Flay says that “the perfect [meat] burger should be a contrast in textures, which means a tender, juicy interior and a crusty, slightly charred exterior. This is achieved by cooking the meat [patty] directly over very hot heat, rather than the indirect method preferred for slow barbecues”. All patties should sizzle when they are placed onto the preheated pan.
  • Cast iron pans are best to fry patties.
  • When the raw patty hits the hot cooking surface it will stick. And will stay so until the patty crust forms so causing a non-stick surface on the patty at this point you can lift the patty easily without sticking. So wait until the patties (with a gentle shaking of the pan or a light finger-twist of the patty) release themselves naturally from the frying pan surface (maybe a minute or two for meat patties maybe 3-6 minutes for a vegetable patty).  If you try to flip it too early the burger will fall apart. The secret is to wait for the the patty to naturally release itself from the pan surface then flip it over once.
  • Veggie burgers will firm up significantly as they cool.
  • Most vegetable patties can be baked in the oven.
  • Check the temperature of the oil by placing a few breadcrumbs into the pan they should take 30 seconds to brown.
  • If you need to soak up excess oil place the patties on a rack to drain, do not place onto paper towels since steam will be trapped which can make the patty soggy, if you need to just press off the excess oil with paper towels then place onto a rack.

Mandatory Items: Make a batch of pan- or shallow-fried (or baked) patties.

Variations allowed:  Any variation on a patty is allowed. You can use the recipes provided or make your own recipe.

Preparation time:
Patties: Preparation time less than 60 minutes. Cooking time less than 20 minutes.

Equipment required:
Large mixing bowl
Large stirring spoon
Measuring cup
Frying pan

Basic Canned Fish and Rice Patties

Servings: makes about ten ½ cup  patties
Recipe can be doubled
adapted from

This is one my favourite patty recipes I make it once a week during the holidays. It is most important that you really mix and mash the patty ingredients well since the slightly mashed rice helps bind the patty together. 

1 can (415 gm/15 oz) pink salmon or tuna or sardines, (not packed in oil) drained well
1 can (340 gm/13 oz) corn kernels, drained well
1 bunch spinach, cooked, chopped & squeezed dry or 60 gm/2 oz thawed frozen spinach squeezed dry
2 cups (300 gm/7 oz) cooked white rice (made from 2/3 cups of uncooked rice)
1 large egg, lightly beaten
about 3 tablespoons (20 gm/2/3 oz) fine packet breadcrumbs for binding
3 tablespoons (45 ml) oil, for frying
2 spring (green) onions, finely chopped
1 tablespoon (15 ml) tomato paste or 1 tablespoon (15 ml) hot chilli sauce
1 tablespoon (15 ml) oyster sauce
2 tablespoons (30 ml) sweet chilli sauce
Salt and pepper to taste
½ cup (60 gm/2 oz) seasoned fine packet bread crumbs to cover patties

1) Place all of the ingredients into a large bowl.
2) Mix and mash using your hands or a strong spoon the ingredients with much force (while slowly adding tablespoons of breadcrumbs to the patty mixture) until the mixture starts to cling to itself about 4 minutes the longer you mix and mash the more compacted the final patty.  Day-old cold rice works best (only needs a tablespoon of breadcrumbs or less) but if the rice is hot or warm you will need more breadcrumbs to bind the mixture. Test the mixture by forming a small ball it should hold together. Cook the test ball adjust the seasoning (salt and pepper) of the mixture to taste.   
3) Form patties using a ½ cup measuring cup.
4) Cover in seasoned breadcrumbs.
5) Use immediately or can be refrigerated covered for a few hours.
6) Preheat fry pan (cast iron is best) to medium hot add 1½ tablespoons of oil and heat until the oil shimmers place the patties well spaced out onto the fry pan lower heat to medium.
7) Pan fry for about 3 minutes each side for a thin lightly browned crust about 10 minutes for a darker thicker crisper crust. Wait until the patties can be released from the pan with a shake of the pan or a light turning of the patty using your fingers before flipping over to cook the other side of the patty add the remaining 1½ tablespoons of oil when you flip the patties. Flip only once. You can fry the sides of the patty if you want brown sides on your patty.

Pictorial Guide
Some of the ingredients

Starting to mix the patty mixture           

About ready to be tested

The test ball to check if the mixture will hold together

Form patties using a ½ cup measuring cup

Crumb (bread) the patties                   

Cover and refrigerate

Preheat frying pan add oil wait until the oil shimmers add patties well spaced out onto the pan

Wait until the patties can be released by a light shaking of the pan or by finger-turning the patty and then flip the patties over add some extra oil (these were fried for 10 minutes)

Enjoy picture perfect patties

This patty was pan-fried on my cast iron fry pan notice the shiny very crisp crust as compared to the patty above

Zucchini, prosciutto & cheese fritters

Servings: makes about 8-10 two inch (five cm) fritters
Recipe can be doubled
adapted from

This makes a great light lunch or a lovely side dish for dinner. 

500 gm (½ lb) zucchini (two medium)
1 teaspoon (5 ml) (7 gm) salt
½ cup (120 ml) (60 g/2 oz) grated cheese, a strong bitty cheese is best
5 slices (30 gm/1 oz) prosciutto, cut into small pieces
½ cup (120 ml) (70 gm/2½ oz) all-purpose (plain) flour plus ½ teaspoon baking powder, sifted together
2 large eggs, lightly beaten
2 spring onions, finely chopped
1 tablespoon (15 ml) chilli paste
1 teaspoon (5 ml) (3 gm) black pepper, freshly cracked
2 tablespoons (30 ml) oil, for frying

  • Grate the zucchini with a box grater or food processor. Place into large bowl, add salt, wait 10 minutes.
  • While waiting for the zucchini, pan fry the prosciutto pieces until cooked. Remove from pan and place prosciutto onto rack this will crisp up the prosciutto when it cools. Paper towels tend to make prosciutto soggy if left on them.
  • When zucchini is ready wrap in a cloth and squeeze dry with as much force as you can you will get a lot of liquid over ½ cup, discard liquid it will be too salty to use.
  • Return dried zucchini to bowl add prosciutto, cheese, pepper, sifted flour and baking powder, chilli paste, pepper, a little salt and the lightly beaten eggs.
  • Mix until combined if the batter is too thick you can add water or milk or another egg, if too wet add some more flour. It should be thick and should not flow when placed onto the frying pan.
  • Preheat a frying pan (cast iron is best) until medium hot, add 1/3 of the oil wait until it shimmers.
  • Place dollops of batter (about 2 tablespoons each) onto the fry pan widely spaced out, with the back of a spoon smooth out each dollop to about 2 inches (5 cm) wide, do not make the fritters too thick. You should get three or four fritters in the average-sized fry pan. Lower heat to medium
  • Fry for 3-4 minutes the first side, flip, then fry the other side about 2-3 minutes until golden brown.  Repeat for the remaining batter. Adding extra oil as needed.
  • Place cooked fritters into a moderate oven on a baking dish for 10 minutes if you want extra crispy fritters.

Pictures of process – fresh zucchini, grated zucchini, liquid released from salted and squeezed dry zucchini, ingredients for the fritters, fritter batter and frying the fritters.

Cooked fritters

California Turkey Burger

Servings: makes about 10 burgers
Recipe can be doubled
adapted from Cooking Light Magazine September 2005:

½ cup (120 ml) ketchup
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) fat-free mayonnaise

½ cup (120 ml) (60 gm/2 oz) finely chopped shallots
¼ cup (60 ml) (30 gm/1 oz) dry breadcrumbs
1 teaspoon (5 ml) (6 gm) salt
1 teaspoon (5 ml) Worcestershire sauce
¼ teaspoon (¾ gm) freshly ground black pepper
3 garlic cloves, minced
1¼ lbs (600 gm) ground turkey
1¼ lbs (600 gm) ground turkey breast
Cooking spray

Remaining ingredients:
10 (2-ounce/60 gm) hamburger buns
10 red leaf lettuce leaves
20 bread-and-butter pickles
10 (1/4-inch thick/5 mm thick) slices red onion, separated into rings
2 peeled avocados, each cut into 10 slices
3 cups (750 ml) (60 gm/2 oz) alfalfa sprouts

1. Prepare the grill to medium-high heat.
2. To prepare sauce, combine first 3 ingredients; set aside.
3. To prepare patties, combine shallots and the next 7 ingredients (through turkey breast), mixing well. Divide mixture into 10 equal portions, shaping each into a 1/2-inch-thick (1¼ cm thick) patty. Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until done.
4. Spread 1 tablespoon sauce on top half of each bun. Layer bottom half of each bun with 1 lettuce leaf, 1 patty, 2 pickles, 1 onion slice, 2 avocado slices, and about 1/3 cup of sprouts. Cover with top halves of buns.                                                                                                         


Yield:  10 servings (serving size: 1 burger) - Nutritional Information – CALORIES 384(29% from fat); FAT 12.4g (sat 2.6g,mono 5.1g,poly 2.8g); PROTEIN 31.4g; CHOLESTEROL 68mg; CALCIUM 94mg; SODIUM 828mg; FIBER 3.9g; IRON 4mg; CARBOHYDRATE 37.5g
Lisa’s Notes:
Nutritional information provided above is correct for the recipe as written.  When I make these burgers, the only ingredients I change are using regular mayo, and dill pickles.  My red lettuce of choice is radicchio.  I’ve both grilled and pan fried these burgers and both are delicious.  If you decide to pan fry, you’ll need a little extra fat in the pan – so use about 2 tsp. of extra virgin olive oil, or canola oil before laying your patties on the pan.  Cook for approximately 5 minutes on each side, or until done.  Do not overcook as the patties will dry out and not be as juicy and tasty! :)

French Onion Salisbury Steak

Courtesy of Cuisine at Home April 2005 edition
Makes 4 Steaks; Total Time: 45 Minutes

1 1/4 lb (600 gm) ground chuck 
1/4 cup (60 ml) (30 gm/1 oz) fresh parsley, minced
2 tablespoons (30 ml) (⅓ oz/10 gm) scallion (spring onions), minced
1 teaspoon (5ml) (3 gm) kosher salt or ½ teaspoon (2½ ml) (3 gm) table salt
1/2 teaspoon (2½ ml) (1½ gm) black pepper
2 tablespoons (30 ml) (½ oz/18 gm) all-purpose (plain) flour
2 tablespoons (30 ml) olive oil
2 cups (240 ml) (140 gm/5 oz) onions, sliced
1 teaspoon (5 ml) (4 gm) sugar
1 tablespoon (15 ml) (⅓ oz/10 gm) garlic, minced
1 tablespoon (15 ml) (½ oz/15 gm) tomato paste
2 cups (240 ml) beef broth
1/4 cup (60 ml) dry red wine
3/4 teaspoon (2 gm) kosher salt or a little less than ½ teaspoon (2 gm) table salt
1/2 teaspoon  (2½ ml) (1½ gm) dried thyme leaves
4 teaspoons (20 ml) (⅓ oz/10 gm) fresh parsley, minced
4 teaspoons (20 ml)  (2/3 oz/20 gm) Parmesan cheese, shredded

Cheese Toasts
4 slices French bread or baguette, cut diagonally (1/2" thick) (15 mm thick)
2 tablespoons (30 ml) (30 ml/1 oz) unsalted butter, softened
1/2 teaspoon (2½ ml) (2 gm) garlic, minced
Pinch of paprika
1/4 cup (60 ml) (30 gm/1 oz) Swiss cheese, grated (I used 4 Italian cheese blend, shredded)
1 tablespoon (15 ml) (⅓ oz/10 gm) Parmesan cheese, grated

1. Combine chuck, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into 3/4"-1" (20-25 mm) thick oval patties. Place 2 tablespoons flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
2. Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.
3. Add onions and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, then add the salt and thyme.
4. Return meat to pan and bring soup to a boil. Reduce heat to medium-low, cover and simmer 20 minutes.
5. Serve steaks on Cheese Toasts with onion soup ladled over. Garnish with parsley and Parmesan.

For the Cheese Toasts
6. Preheat oven to moderately hot 200°/400ºF/gas mark 6.
7. Place bread on baking sheet.
8. Combine butter, garlic and paprika and spread on one side of each slice of bread. Combine cheeses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10-15 minutes.

French Onion Salisbury Steak

Potato Rösti

Servings: makes two large rösti
adapted from a family recipe

The classic rösti; cheap, easy and so tasty.

1 kg (2½ lb) potatoes
1 teaspoon (5 ml) (6 gm) salt
2 teaspoons (10 ml) (6 gm) black pepper, freshly milled
1 large egg, lightly beaten
2 tablespoons (30 ml) (½ oz/15 gm) cornflour (cornstarch) or use all-propose flour
3 tablespoons (45 ml) oil, for frying

  1. Grate lengthwise the peeled potatoes with a box grater or a food processor.
  3. Wrap the grated potato in a cloth and squeeze dry, you will get a lot of liquid over ½ cup, discard liquid since it is full of potato starch.
  5. Return dried potato to bowl add the egg, cornflour, pepper, and salt.
  7. Mix until combined.
  9. Preheat a frying pan (cast iron is best) until medium hot, add 2 teaspoons of oil wait until oil shimmers.
  11. Place half of mixture into the pan, flatten with a spoon until you get a smooth flat surface. Lower heat to medium.
  13. Fry for 8-10 minutes (check at 6 minutes) the first side, flip by sliding the rösti onto a plate then use another plate invert the rösti then slide it back into the pan, then fry the other side about 6-8 minutes until golden brown. Repeat to make another rösti

Pictures of process – Peel 1 kg spuds, grate lengthwise, squeeze dry, add 1 egg, 2 tablespoons starch, salt and pepper. Pan fry.

Pictures of the grated potato before (left) and after (right) squeezing dry. Notice in the left hand pictures the gratings are covered in moisture and starch, while in the right hand pictures the grated potato is dry and doesn't stick together.

Pictures of the finished small rösti

Pictures of the large rösti

Chicken, potato and corn patties
I had some leftover chicken legs and boiled potatoes from dinner last night so I made up some patties. The patties are made from 1 kilogram of finely grated cold boiled potatoes, 4 chicken legs meat removed and finely chopped, and one can of corn kernels. The binder was one egg and 1/4 cup of self-raising wholewheat flour.

The crumbed (breaded) patties waiting to be pan fried

Patties pan frying

The finished patties


I made meatballs using high quality ground veal and pork (30% fat) I didn't use any binders in the mixture just a little seasoning chilli, garlic and dried mushroom powder.

The meatballs waiting to be fried

Frying the meatballs

The finished meatballs

Of course I made spaghetti and meatballs for dinner so so delicious

Thai Fish Cakes

I adore Thai fish cakes but I have never really made them I was surprised how simple it is if you have a very strong food processor. Basically you make a paste from 1/2 kg (1 lb) of white fillet fish (I used catfish (basa) fillets) with 1 egg and 6 tablespoons of flavourings (a combination of 1 Tbsp fish sauce, 1 tsp chilli, 2 Tbsp red curry paste, 1 Tbsp coconut cream, 1 Tbsp chilli crab flakes, 1/2 tsp sugar, 1/2 tsp salt, 1/2 tsp shrimp paste, a few spices), 6 kaffir lime leaves and 2 tablespoons cornflour (cornstarch) with a teaspoon of baking powder, you form small patties (each 2 tablespoons) from the paste and pan fry until cooked. These are just as good as the cafe ones I buy and only cost about 30 cents each instead of $1.90 at the cafe. A good basic recipe for Thai fish cakes is here I added some extra baking powder and cornflour to the basic recipe since it makes the cakes rise and the interiors are light and fluffy. Super tasty and so cute.


Storage & Freezing Instructions/Tips:
Most rissoles, croquettes and dry fritters keep well for three or four days if covered and kept in the fridge. Uncooked and cooked rissoles and croquettes can be frozen for at least one month.

Additional Information: 
An index of Aussie patty recipes
An index of Aussie rissole recipes
An index of American patty recipes
An index of American burger recipes 
A great vegetable and chickpea recipe
A baked vegetable patty recipe
Vegetable patty recipes
Best ever beet(root) and bean patty
Ultimate veggie burgers
One of best zucchini fritter recipes 
Old School Meat rissoles
How to form a patty video
Top 12 vegetable patty recipes
Ultimate Meat Patties Video
Beautiful vegetable fritters so pretty   
Information about veggie patties  

The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of “alternate baking/cooking”.  If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it.  If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. The responsibility is YOURS regardless of what health issue you’re dealing with. Please consult your physician with any questions before using an ingredient you are not familiar with.  Thank you! :)
          Oct 2011 Daring Bakers Challenge - Povitica        
A tale of two povitica loaves

This month's challenge was to make povitica (a type of nut roll.

Blog-checking lines: The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

This is my first time ever making this sort of recipe so I had absolutely no idea what to expect from the recipe. Well after doing some interesting internet research and ringing a pastry chef mate of mine whose mum is from Croatia and another friend's mum who is from Poland. I have some (little) understanding of the process and what to expect.

When comparing my notes with the information from my friends and their mums I found that povitica (or nut rolls) seems to be made by two slightly different methods that lead to two very dissimilar results; it seems that the “Northern European“ version (my name) is dense and moist like a firm bread-and-butter pudding, while the “Southern European” version is a well risen roll slightly less dense than the Northern version.

One major difference between the two versions is an hour of rising time before the final baking. Our challenge recipe only has ¼ hour of rising time before the final baking like a lot of Northern recipes while a typical Southern recipe has an hour of rising time before the final bake.

During my internet research I found that there are other differences; the Northern version uses a soft dough that is rolled out fairly thickly while the filling has a firmish consistency, while the Southern version uses a firmer dough that is rolled out very thinly while its filling has a consistency of thick honey. Since I was making two loaves (½ batch) anyway I thought I would do one loaf using the challenge instructions (which are very Northern) and do the other loaf using the Southern method. For both versions you make the dough layer as thin as possible.

A (Northern) povitica is meant to be dense and moist, it is important not to let the shaped roll rise too much before baking (in our challenge recipe you only let it rest for 15 minutes) in the other version you let the unbaked roll rise until doubled in volume then bake it.

I found that if you refrigerate the loaf until cold, it will slice thinly and cleanly, remember to serve it at room temperature. Also let the povitica rest for a few hours (a day is better) before cutting it this will help it set better so it can be sliced cleanly.

The biggest tip - If you find the dough is too springy let it rest.

Uhmmm, I don't know why but every stage of this recipe was an uphill battle.I used “00” soft flour (finely milled white flour 8% protein) for the recipe since I had it to hand and I thought it would make the stretching of the dough easier since “lower gluten” means “easier handling”.

For the nut filling I used about 300 grams (10½ ounces) walnuts and 250 grams (9 ounces) of mixed nuts, also I added 4 tablespoons of cocoa powder I wanted a chocolate hit from the Povitica. I used ¾ cup of white sugar and ¼ cup of dark brown sugar in the filling. And I used an unsalted “European” styled butter 87% fat since it had to used.

Dough – Firstly the size of the dough is amazing when you stretch it out, you will need to do it on a large table with a floured tablecloth. I found that the dough was very very hard to stretch it wanted to go back to its original shape that is every time I rolled it or stretched it out it would spring right back. From experience I know what to do in this situation I let the partially stretched out dough rest for about 15 minutes covered in plastic so the gluten strands in the dough would relax so making stretching a lot easier so after resting the dough I then proceeded to make a very thin layer of it … that is … after a lot of time doing guarded stretching and gentle man-handling … finally … I could see magazine print through the dough but this process took about 45 minutes. I think the problem was that I added too much flour while forming the dough, next time I will just have the dough a little tacky which will make it easier to stretch out. Also I will add ½ teaspoon lemon juice (for a ¼ batch) next time since the acidity helps to tenderise the dough so making it easier to stretch out. The second dough was a lot easier to roll out since by this time it had a lot more resting than the first dough it only took 15 minutes to roll out to phyllo (filo) sheet thinness. Looking back I should of added about 3 tablespoons of milk to get the correct consistency.

Filling - Firstly the filling seems like a huge amount but you need it all for the ½ batch its volume is almost 1 litres almost 4 cups. I found that the filling was much too stiff to spread out (I was using very dry nuts that could of been the problem?) on the thin dough layer without tearing it I had to add 4 tablespoons of warm milk and micro-wave to get it to the right consistency (like very thick honey). It is best to place tablespoon dollops of the filling evenly over the dough then spread these dollops evenly across the thin dough. After 20 minutes! of careful and methodical spreading the nut filling it was done. Of course the second version was a breeze to spread again I think resting time really helps the nut filling with spreading it over the thin dough sheet.I trimmed the edges and placed it into the baking pan such that the roll was coiled on itself I egg washed just after forming the unbaked loaf and once again just before baking.

I had given away for the long weekend my baking pans to a friend so I used my high loaf tin.I let one loaf rest for 15 mins then I baked it and the other loaf I let rise until doubled in volume then I bake it both were baked the same way (same temperatures and times). I'm sure that there is nothing wrong with the recipe I think I didn't let the dough rest enough for the first version and I added too much flour at the start.I have to say after all the troubles they both looked good, the loaf using the challenge instructions expanded about x2, the other version expanded about x2½ both had great colour and the crust dough layer for both was very thin so thin you could see the nut filling through it. And the colour was great so brown and shiny. Since the final baked loaf rises so much take this into account when you are shaping the loaf into the baking pan. I had a little trouble getting it out of the pan, so I recommend using parchment paper or butter and flour your baking pan well.

The dough starting to be mixed notice the foamy yeast mixture

How to tell if your dough is kneaded enough if you poke an indentation into the dough it should spring back I realise now that I should of added more liquid it should be tacky Photobucket

The huge amount of nut filling I used my food processor to make it this is the first time I used the machine since I bought it two years LOL LOL ago in this instance I thought it was worth the effort to clean the machine after the task

Stretching the dough to size … a pain to do in every sense of the word

The baked Northern povitica

The southern povitica

If you want to do the recipe over two days I would do the nut filling and the challenge recipe up to step 7. that is make the dough and let it rise overnight in the refrigerator. Then the next day return the dough to room temperature (a couple of hours) and make the povitica as per the recipe. This sort of recipe freezes very well, freeze the baked loaf and thaw in the fridge overnight loosely covered in paper towels then cover in plastic wrap this stop the povitica from becoming soggy from condensation.

The verdict – the challenge (Northern) povitica is a really delicious nut roll with a very dramatic interior appearance, the texture of it is very similar to bread-and-butter pudding, very moist and 'firm-ish” to the tooth. While the “Southern” had great height it was a lot lighter in texture than the challenge recipe version still good. But I liked the challenge version much more the interior looked better and tasted better also. Overall I was very pleased though it was a frustrating process for the first version, though the second version was a breeze.

Comparison of the two loaves – on the left is the challenge version (which I call Northern) and on the right is the Southern version. As you can see very different looking results.

Tips and hints (some of these are from the other bakers' experiences with this recipe I will add extra tips and hints during the month when others have posted their results)
1. It is very important to get the correct consistency for the dough and the nut filling if you do the process is a breeze. Remember when it comes to making bread -- recipes are guidelines, since flour absorbs moisture from the air so it is not unusual to add extra liquid or flour to get the correct consistency for the dough (in our case it should be slightly sticky) and depending on how old the nuts are and how the nuts are ground (this is highly variable for each baker) determines how the nuts absorb the liquid so again look at the consistency and adjust the liquid for the nut filling you want it to be like thick honey. I think this is the real lesson of this challenge, don't be afraid to adjust the liquid amounts to suit what you find in front of you in the mixing bowl!
2. Use plain (all purpose) flour. Use the flour sparingly when you mix the initial dough, it should be sticky don't be afraid to add liquid to get the correct consistency if you used too much flour. When you start mixing the dough it looks like that there isn't enough flour avoid adding any extra at this stage. It is best to mix the dough up (reserving some of the flour) and really give it a good working over it will be sticky (slap it down on the counter a few times and use a scraper to scoop it off the counter and knead it hard) it will be become less sticky while you knead it, that way you will use the least amount of flour.
3. Let the dough rise then punch it down and let it rest until it's pliable, if it is too springy let it rest longer.
4. Always check if your nuts are fresh and are not bitter tasting, ground nuts in a packet easily can be a year old. Fresh nuts give the best result leading to a lovely moist filling. Grind or process the nuts very finely if the nut pieces are too large they will break and tear the dough layer when you roll it up.
5. The consistency of the nut filling is like thick honey don't be afraid to add some liquid to get the correct consistency, micro-waving really helps make it spreadable.
6. The amount of time you let the roll rise just before baking leads to different results for the final baked povitica.
7. Roll up the povitica fairly tightly (using the floured sheet as your guide) so the final baked loaf will not fall apart and the layers will have a good pattern with no voids between the layers.
8. To check if the loaf is ready lightly knock the top of the roll it should sound hollow, or insert a skewer (or small thin knife) into the loaf for a slow count of three it should come out dryish and feel warmish if the skewer is wet or feels cool bake for a longer time don't over-bake since the filling will dry out making the final loaf dry so making the layers fall apart when the roll is cut into slices.
9. Leave the roll in the tin until it has cooled this helps firm it up so the roll will not collapse when you take it out of the pan recall the loaf weighs over 1 kg (2 lbs).
10. Let the roll rest for a few hours (better for a day) until completely cooled and set before cutting, if you refrigerate the loaf it will cut thinly and cleanly without crumbs, remember to serve the slices at room temperature. Makes great toast or even better French toast yum yum.
11. The loaf gets better and better the longer it matures in the refrigerator.

A few more tips and hints from Wolf who has made povitica every Christmas for many years, I put these here so they can be found easily by the forum members
A. Don't spread the filling right to the edges of the dough. You want to stay within at least 1/2 inch of the sides. This way, you can seal the filling inside and won't have leakage.
B. I use a stoneware bread pan to bake mine in. The one in the photo had the ends tucked underneath to the center, so it presented a smooth top. It was also rolled to the center from BOTH ends. That's how I got 4 distinct swirls. (See her exquisite povitica here)
C. Definitely cool the loaf in whatever you bake it in, until you can handle it with your bare hands, before turning it out onto a cooling rack to finish cooling. It slices cleaner when completely cooled or refrigerated.
D. Roll the dough tighter than you think you need to. Yes, some filling will squeeze out the ends, but you'll get a neater swirl in the center, less voids and gaps and it'll stay together better, as well as make it a nicer sliced bread for toasting or even french toast- which is awesome with this type of bread.
E. It will freeze well, especially if well wrapped- I've done one upwards of a month before. It does ship very well- I ship one loaf to my parents every Christmas and one to my In Laws, my recipe makes 3 full sized loaves and will last upwards of a week on the counter at room temp. - if it lasts that long in your house }:P

Wolf graciously included instructions to obtain her exquisite swirl patterned povitica for the method.

I have drawn some diagrams of the method

The stretched out dough layer covered with filling

Then roll each long edge to the center thus forming two swirls

Then take each end and fold them towards the middle of the roll (the brown line is where the ends finish up when folded) thus forming a double height roll

Then turn the loaf over and place into the pan so the seam ends are at the bottom of the pan which means the top is smooth and has no cut seams or edges

Txfarmer a very experienced and superb baker posted some great tips also
1) At first glance, since we need to stretch the dough to very thin, it seems to make sense not to knead the dough too much. Kneading == strong gluten == too elastic == hard to roll out/stretch. However, what we really need is a dough that can be stretched out WITHOUT BREAKING, that actually requires the dough to have strong gluten. I make breads a lot, from my past experience, I think the solution here is to have a wet (as wet as one can handle) dough that's kneaded fairly thoroughly. Wet doughs are more extensible, despite being kneaded very well. I kept the dough so wet that it was sticking to the mixer bowl at the end of kneading, however, a large transparent strong "windowpane" can be stretched out, which is the indication of strong gluten.
2) With the right dough, stretching out was easy, < 10mins of work. The dough was tough enough not to break, yet wet enough to be stretched out. I made quarter-size (i.e. one loaf), but the dough was stretched out to cover almost all of my coffee table. The tip of using a sheet underneath was very good. I used a plastic table cloth (lightly floured). In fact the dough was stretched so large that the filling was barely enough to cover it. 3) I proofed the dough longer than the formula suggests to get more volume, and the loaf less dense. I understand the authentic version is quite dense, but my family tends to like lighter fluffier loaves when it comes to sweet breads. 4) Since the dough was kneaded well, the final loaf had very good volume. Rose well above the rim in my 8.5X4.5inch pan. Poviticas for morning tea
I needed to make a treat for nibbles at a morning tea. So I decided to make two poviticas – one povitica filled with tea infused figs and almonds and the other filled with coffee infused dates, cocoa and hazelnuts. I wanted a strong contrast in the flavours between the two loaves. The tea/fig/almond filling was a lovely 'camel' colour its flavour was like caramelised fig on the palate each element was present I really liked how the tea melded with the fig and the almond this povitica was additively GOOD with tea. The other loaf had a very strong coffee/date base flavour while the cocoa and hazelnut added a lovely lingering after taste the winner for me. I was very very pleased with the filling flavours and how they tasted with tea or coffee. (Apart from the coffee infused date povitica looking like a baked chicken LOL LOL.) Those loaves were moist, very dense and incredible rich, perfect (when thinly sliced) with a cuppa. Feeds a lot of people! There were like very moist, ultra dense fruit cakes I thought hence the reason for very thin slices to be served with your choice of tea or coffee. Not recommended for children too much caffeine!

For this attempt I was careful about adding the flour and made sure that the finished dough was a little sticky, this time I found it a lot easier to stretch though the consistency wasn't exactly right I felt and I need to better understand how do to the spreading out of the filling and I haven't still mastered how the amount of filling as compared to the amount of stretched out dough needs to be in ratio, and also how to form a good pattern of swirls needs some thought so a lot of little things to practice for me over the next few weeks.

I will give this recipe another go since I want to perfect the process (making pretty interior patterns and getting the texture right) since these loaves would be a great Christmas present.

Tea infused figs with almonds

Coffee infused dates with hazelnuts (the finished loaf looks a little like a roasted chicken LOL)

Tea infused figs with almonds
375 grams (13 ounces) finely chopped dried figs
¾ cup of very very strong tea (I used 4 teabags of Earl Grey tea)
¾ cup of vanilla sugar
1 cup (120 grams) (4¼ ounces) ground almonds
2 large egg
½ cup clotting cream (66% butter fat)
Method – combine all the ingredients (except eggs and cream) in a small saucepan bring to boil and simmer gently for 10 minutes. Beat eggs and pour slowly into mixture, stirring constantly and simmer gently 5 minutes more. This mixture scorches easily, so heat must not be too high. Cool mixture add clotting cream. Place filling into a container and let rest overnight before using.

Coffee infused dates with hazelnuts
375 grams (13 ounces) of finely chopped dried dates
¼ cup (55 gm) (2 oz) unsalted butter, fried until nut brown
¾ cup of very very strong coffee (I used 1½ tablespoons of instant coffee)
½ cup of dark brown sugar
¼ cup of cocoa powder
1 cup (120 grams) (4¼ ounces) ground hazelnuts
2 large egg
¼ cup clotting cream (66% butter fat)
Method – combine all the ingredients (expect eggs and cream) in a small saucepan bring to boil and simmer gently for 10 minutes. Beat eggs and pour slowly into mixture, stirring constantly and simmer gently 5 minutes more. This mixture scorches easily, so heat must not be too high. Cool mixture add clotting cream. Place filling into a container and let rest overnight before using.
          Sep 2011 DB challenge - Croissants        

I have placed the first croissants into yeastspotting

Blog-checking lines: The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

Recipe Source: Mastering the Art of French Cooking, Volume Two. Julia Child and Simone Beck.

See here for a PDF of the recipe (it has 57 steps LOL LOL)

Wow this month's challenge was so interesting making croissants, croissant pastry is intriguing it is a mixture of "puff pastry" and "yeast bread dough", technically croissant pastry is a laminated dough, that is you basically make a yeast bread dough and then you make a butter puff pastry with it, using four turns and folds. Very interesting.

We were very lucky to have a wonderful member txfarmer she had experimented with croissant over a two month period and her postings in the "The Fresh Loaf" web site were invaluable well worth a look see these links link one, link two and link three.

1457 layered sourdough croissants

Croissants making is all about technique and practice practice and more practice.

I have made croissants a large number of times so I thought I would push myself on this challenge. I wanted to try some new techniques and methods. So I did sourdough croissants using a HUGE amount of butter using six turns in as little time as possible.

Luckily Sydney Australia is having perfect weather for making laminated dough cold cold and more cold. So I could do two turns (almost three!) every 45 mins (chilling the dough in the freezer between turns). The final proof took a long time.

I had some very active sourdough dough on the rise ready to be shaped when the challenge was announced so I used that to make my croissant dough (sorry I didn't use the challenge recipe for this attempt). I used 500 grams of AP (plain) flour (Australian plain flour is about 10% protein) in the final pastry dough and a 500 gram butter-block (since I had to use up the butter today). Using a high ratio of flour to butter makes it much easier to make the laminations in the pastry. Since I have made laminated doughs before and I was using sourdough (which gives good structural strength to the crumb with plenty of tenderness) I did six 'letter' folds (which produces 728 layers of butter and 729 layers of dough or 1457 different layers in total!) and double egg-washed the croissants. Using sourdough makes for a very tender dough (much softer than normal bread dough). I had to chill the dough after each two turns for 45 mins.

The croissants increase in volume about 3½ times. They smell fabulous when baking.

A very long process, but well worth it.

I was very pleased with these 'quick' croissants since the sourdough really helped tenderise the dough and the many turns seemed to work out fine and the HUGE amount of butter stayed in the rolls when baked so overall a very good result.

My list of characteristics of a good croissant
1. good layering of the butter and dough
2. the exterior crust is deeply coloured all over, the crust should be shiny thin and crisp with a slight crackle (the crust should almost shatter) when bitten into
3. the interior colour is even (slightly yellow or creamy white it depends on the colour of your butter) with an open crumb (lots of holes), the interior dough should be moist and soft with a 'pull' when your tear it apart, and the
4. butter flavour should be strong but not overpowering.

A Sunday article in “le Figaro magazine” referred to the nine pillars of pleasure (volupté) for appreciating a croissant. The author of the article asked two well-known Parisian pâtissiers, Pierre Hermé and Laurent Duchêne to “analyze what makes the heart of the croissant beat”

The nine pillars of volupté (pleasure) from "le Figaro magazine" are:
1. The layers (le feuilletage) – look for the layers, lots of space, not flat and smooth; crusty exterior, soft inside
2. The soft interior (la mie) – is light and agreeably honeycombed. When you eat it, it should have crumbs. When you tear off the cornered end, the soft interior should resist a bit. It should not be doughy.
3. What you hear (à l’oreille) – Ideally you should hear the crunch of the crust. It should crackle the whole while you are biting into it. As Pierre Hermé says: “you should hear the croissant suffer!” («On doit entendre la souffrance du croissant!»)
4. What you taste (en bouche) – You should taste the amount of butter rather than the sugar. However, the subtle taste of salt is the crowning point of a good croissant.
5. What makes a bad croissant (et un mauvais croissant?) – Look to see if the bottom of the croissant is whitish; it was not cooked long enough or was poorly baked. Is the croissant flat in appearance and doesn’t seem to breathe or is it oozing butter?
6. The smell (l’odeur) – This can be a giveaway, if the croissant smells of yeast or the metal baking sheet. It should give off an agreeable smell of creamy butter.
7. Shelf life (sa durée de vie) – The croissant has a very short shelf life: five or six hours; outside of this, it becomes stale. Don’t eat the croissant too hot, it loses its taste, its heart, it fades.
8. The ingredients (les ingredients) – The choice of butter is first and foremost. Pierre Hermé uses Viron flour, fleur de sel de Guérande, butter from the Viette (Charente) region, course sugar and of course water. But, mineral water.
9. The season (la saison) – Does the croissant have a season? From the end of October to the beginning of November (this is for the Northern Hemisphere) is not a good time to buy a croissant. At this point the wheat harvests are blended (the old with the newly harvested). The dough is more difficult to control.

When ordering, ask for the croissant made with butter (croissant au buerre). And although winter might be the croissants’ most popular season, they are available all year round.

The sourdough croissant dough has increased three times in volume, it is full of flavour and bubbles

The sour dough punched down

The butter block - I shape the butter block as perfectly as possible

Locking-in the butter into the dough

Use rubber bands on your rolling pin to get thin even layers in your laminated doughs

After the first turn and fold (notice after the 1st turn & fold the dough is the same size as the butter block)

Trimming the final croissant dough after six turns and fold - keeping the dough neat and even is essential

Unbaked croissants

Baked croissants

Close up of the laminations in the overlapping sections

Tips and hints
1. One “letter” (also called a 'simple') fold (i.e folding the dough like a letter taking the top 2/3 of the way down and then taking the bottom 2/3 of the way up to form a rectangle), produces 2 layers of fat encased by 3 layers of dough, so two letter folds produces 6 layers of fat and 7 layers of dough, three letter folds produces 26 layers of fat and 27 layers of dough, four letter folds (typical of croissants) produces 80 layers of fat and 81 layers of dough (this type of pastry dough can increase in volume about three times when baked), five letter folds produces 242 layers of fat and 243 layers of dough and six letter folds (typical of puff pastry which can expand eight times in volume when baked) produces 728 layers of butter and 729 layers of dough that is 1457 different layers in total! (this type of pastry dough can increase in volume about eight times when baked)
2. About the type of flour (low or high gluten) to use – I have checked a lot of websites and my extensive collection of cookery books and there seems to be two camps; the high gluten camp that uses bread flour (high gluten 13%+ protein), and the low(er) gluten camp that uses some (or all!) cake flour (low gluten about 8% protein). Oddly French recipes seem to about 3/4 bread and 1/4 cake on which flour to use. High gluten strengthens the structure of the bread but also toughens the crumb and can be hard to roll out, while low gluten gives a tender crumb but with compromised strength. In the end it is a juggling act between tenderness versus strength. Low gluten flour gives a light open textured crumb but there is a tendency for the croissant structure to collapse, while high gluten flour gives a tighter crumb more like normal bread but the croissant structure is much firmer. My 10% protein sour dough produced a light open crumb with good volume increase I think this was due to the chemical/baking effects of the sour dough and not so much about the amount of protein in the flour. I think a lot of the bread flour recipes are really for machines and not the home baker.
3. Sour dough takes a very long time to proof as compared to normal bread.
4. Here are the major pitfalls for this recipe; warm butter, warm dough, the butter and dough aren't the same consistency which encourages the butter to run out or crack in the laminated layers, untrimmed laminations, uneven final sheeting (the layers of alternating dough and butter should be even).
5. Make paper cut-outs (templates) of the rolled-out dough shapes, the butter-block and the croissants the templates really makes rolling out the dough so much faster and easier.
6. I like to add ½ teaspoon of fresh lemon (or lime) juice per three of cups flour, the acid helps to tenderise the dough's gluten, also the juice intensifies the taste of the butter I feel. Be careful too much lemon juice will result in a dough that is too soft therefore hindering oven spring (the amount the dough springs up in the first few minutes of baking).
7. Use a “French” rolling pin if possible (French rolling pins have no handles and are the same width over the length of the pin they look like a large dowel length) or a very long traditionally shaped rolling pin.
8. Try to use the best quality butter you can afford for your croissants. “European” butter styles have a lower water content (<10%) than normal supermarket brands (about 16%) also top quality brands of butter are more pliable (than low cost butters) when cold. That is low-water/ high-fat content butters make for the highest quality croissants. In France you can buy 'dry' butter (i.e. extra low water content and extra high fat content butter) especially made to be used in croissant making. I used a Belgian butter called Lurpak $16/kg. I was surprised how easy the dough was to layer with the butter block. After each turn and fold I let the dough rest in the refrigerator for about 1½ hours. I have found Aldi's unsalted butter about $6/kg works fine. You can buy butter sheets (butter spread out in thin sheets wrapped in plastic) these make the layering of the dough and butter a lot easier, but they are hard to find try good foodie shops and suppliers to major hotels and restaurants.
9. Most recipes use 45% butter to flour weight I find for the home cook using a lot more butter makes the rolling and turning much easier, increase the butter to about 55-65% flour weight. I did 100% butter to flour weight since I needed to use the butter up and I wanted to experiment what would happen. No leakage at all since I proved the rolls for a long time!
10. To use unsalted or salted butter? I like using unsalted butters since they have a higher fat content than salted butter and I feel that unsalted butter tastes better. But I think it is a matter of personal preference.
11. The butter block has to be made cold and kept cold. You want pliability, NOT softness.
12. The optimal temperature for the butter is 60°F (15½°C) at this temperature it will be pliable and not break into pieces when rolled out.
13. Make sure that the butter block and the dough have the same consistency especially for the first 2 turns, leave the cold dough out on the counter until the butter is the same consistency as the dough. A dough that is softer than the butter will be forced to the sides by the firmer butter; a dough that is too firm will force the butter out the sides.
14. After four turns the dough is beautiful and silky.
15. Remember to let the dough warm up a little (a few minutes) if it has been in the fridge for a long time (over 2 hours) recall you want the butter and the dough to be the same consistency when you roll out the laminated dough.
16. Laminating takes a little practice. Mainly, using the rolling pin as evenly as possible for the turns, keeping the dough rectangle so that the laminations are tight and even, and finally trimming the ends.
17. When rolling out the dough. Always roll in a square or rectangular shape regardless of the final shape. Roll in one direction. Begin with your pin on the edge closest to you and roll toward the far end; do not roll sideways. Do not press down when rolling or the layers may stick together and the recipe will not rise properly. Decrease the pressure as you roll toward the edges to avoid flattening them and compressing the layers. Evenness of rolling is essential so there is even rising. The upper part tends to lengthen faster than the bottom, so turn the dough over occasionally to keep the seams and edges even. Make sure you place the dough so when you resume rolling you do so over the previous rolls and in the same direction. Be neat. Don’t roll it side-ways. Always roll it length-wise. Use as little flour as possible when rolling out the dough so that the dough doesn’t get too tough. Roll it thinly and evenly so that the layers are even when baked. The straighter your rolled dough, the more uniform your puff pastry.
18. Make sure the corners are at a 90-degree angle. This is so the layers are lined up properly for the greatest puff during baking.
19. Rolling to 1/8-inch thick is good for most pastries. For tartlets, roll to 1/16-inch thick, and for larger pastries, such as the Gateau St.-Honore, 3/16-inch thick.
20. Unless you are a professional puff pastry maker and have a home sheeter (a machine that rolls out pastry sheets – a dream of mine) then limit the number of turns for croissants to a maximum of four. For the normal home baker (three or) four turns will produce the maximum lift, further turns will result in smaller and denser croissants. I did six turns since I was using sourdough and I have been making laminated doughs for a long time and can make a good dough with even thin layers that are aligned very closely to 90° to the dough edges. Usually I do four turns but since this is a challenge I thought I would do six to experiment.
21. If some butter escapes you can add a very thin layer of flour to the butter and proceed as normal.
22. You can place thick rubber bands on the edges of the rolling pin the bands make rolling out even thickness dough's much easier. Or you can use flat thin bars of metal laid out on the table as your rolling guide for your rolling pin.
23. Trim the parts that do not expose laminations (like the long edges of the dough.) You do not want 'dead' areas in the laminated dough these dead areas will not rise and bake correctly, so be neat and keep straight edges on your dough when rolling it out. DO NOT put the trimmings in the dough
24. Always brush off the excess flour after turning and folding, this unincorporated flour can cause toughness in your final baked croissants.
25. Get the dough out and back into the fridge as soon as possible between lamination steps.
26. Proving the shaped croissants takes much longer than normal bread...2 to 2.5 hours (even longer if using sour dough) until they are fully puffed-up and jiggle when they are done. It is this final proofing that produces large light puffy croissants and stop the butter from running out of the rolls.
27. The melting point of butter is very low (90°F/32°C) and it has a spreading consistency at room temperature. So if the ambient room temperature is well above 77°F/25°C proof your unbaked croissants in the fridge (this will take about 8-10 hours).
28. Egg washing immediately after forming the croissants keeps them moist! Egg wash again just before baking. This double egg washing produces a lovely deep shine on your croissants.
29. Remember to egg wash the tops of the laminated dough (not the edges that have the laminations) in the shaped croissant, since the egg wash will stop the croissant laminations from rising correctly.
30. Remember the croissants will increase in volume about three times so arrange the unbaked rolls on your baking sheet with plenty of space between them.
31. Rotate your baking sheets half way through the bake.
32. Add a little steam (an ice cube or two in a shallow pan in the oven with the croissants is fine) when starting to bake the croissants this moisture produces thin crisp crusts.
33. The oven temperature is very hot (475°F/240°C/gas mark 9) for this recipe I baked mine for 15 mins and the colour on the croissants was perfect. Remember to preheat the oven for about 20 mins at the correct baking temperature, this long preheating ensures marvellous oven spring and a deep colour on the croissants.
34. The colour of the croissant should be brown all over even where the pastry overlaps.
35. If after 15 mins in the very hot oven you need more colour reduce the temperature to moderately hot (400°F/200°C/gas mark 6) and bake until you get the colour you want.
36. To see some WONDERFUL croissants (with loads of tips and hints) see these links from Txfarmer's postings in The Fresh Loaf website.

Butter Croissants
I did another batch using the new updated challenge recipe, I used plain (AP) flour (10% protein), I double egg-washed the rolls and I made sure that I proofed them until soft and wobbly (about 4 hours since it was cold here). The interior crumb was a marvellous honeycomb.

A nice honeycomb pattern

A crisp shiny crust yum yum

Comparison of the crumb from my first batch (sourdough croissants) and this batch, the final proofing is very important to get a light airy interior in your croissants.

Pain Au Chocolat Noir
The shiny lacquered crusts of the pain au chocolat noir

I made up some dark chocolate dough (by replacing 4 tablespoons of flour with dark Dutch processed cocoa powder in the challenge recipe) to make pain au chocolat noir, I used dark chocolate chips in the rolls to give an extra chocolate hit. This shape for the rolls minimizes waste and also you can place some extra chocolate along the entire width of the pastry. These where a smash hit with my guests also I really like these a lot not too sweet with a great mouth feel, the best ones so far (it is hard to beat chocolate).

The layered chocolate and butter layers in the croissant dough, this is after three turns and folds

Loads of pain au chocolat noir

Interior shot of the chocolate crumb and dark chocolate filling

A small stack of pain au chocolat noir

Cherry Ripe Croissant Bread Pudding
I love how it looks like a lava explosion rippling with chocolate yum yum!

I love the flavour of cherry ripe (that is a combination of cherry, coconut and chocolate) so I thought I would make a bread pudding from the 'leftover' chocolate croissants I had from yesterday. (To be honest they weren't leftover I stashed them away (LOL LOL) so I could make a bread pudding from them today.) This dessert is rich, decadent with a lusciousness that boarders on the sublime, and it looks so tempting and inviting. The topping is oozing with dark chocolate goodness while the interior is soft melt-in-your-mouth coconut egg yolk custard which is full of hidden ruby red treasures of cherries. Too good to share really this amount feeds 12 people with ice cream.

Bread pudding is basically ripped stale buttered and jammed bread that is baked in an egg/milk/cream custard usually along with soaked dried fruit like raisins etc.

So for this decadent croissant bread pudding I used this recipe

The unbaked cherry ripe croissant bread pudding (this had soaked overnight)

The baked croissant pudding

Cherry Ripe Croissant Bread Pudding
For each two medium-sized chocolate croissants ripped into 1 inch (2½ cm) inches pieces use; one cup of custard liquid (¼ cup coconut cream, ½ cup cream and ¼ cup milk) whisked with 2 egg yolks, and the filling ingredients of ¼ cup brown sugar, ¼ cup dried cherries soaked overnight in rum or cherry brandy or orange juice, ¼ cup dark chocolate chips. Line a baking dish with the ripped croissant pieces, add the custard liquid and the other ingredients stir gently. Cover with plastic and place a light weight on top and let soak for at least one hour (or overnight is better). Preheat an oven to moderate 180°C/350°F/gas 4, remove the plastic from the pudding add some more chocolate chips (do not add soaked fruit they will burn) and place the baking dish into a larger baking pan place enough boiling water to reach about half way up the pudding dish and bake for an hour. The centre should be slightly wobbly. Let cool to warm (about 45 minutes) and serve with vanilla ice cream. Marvellous warm but better at room temperature the next day.

So oozy with deliciousness

What to do with the left over trimmings of the croissant dough?

After so many batches of croissants I have lots of trimmings, (a lot of long trimmings and short trimmings) so I thought I would share what I make these them. Scrolls are always good to make with the long lengths of trimmings, Danish pastries and pain au chocolat are great when you have a lot of shot trimmings just roll out and fill as normal.

Scrolls made with the long lengths of trimmings - on the left the filling is soaked raisins and the other is filled with stewed apple pieces

Danish pastry

Crumb of the pain au chocolat roll
          Egg Puff Yang Paling Laris Daripada Dairy Tooth Ice House        
Salam sejahtera kepada semua pembaca setia blog makan Mahamahu dan juga rakan-rakan sekalian. Yerr hari ni kita pergi makan kat Dairy Tooth Ice House iaitu satu cafe dengan gaya Hong Kong sebenar. Cafe ini sekarang telah ada 3 cawangan di Malaysia tau. Kalau nak carai Egg Puff yang paling laris ada kat cafe ini.

Sebenarnya hari tu Maha dijemput untuk majlis memperkenalkan cawangan ketiga cafe ini iaitu di dalam Sunway Pyramid. Kalau korang datang shopping kat sini dah boleh beli Egg Puff ini sambil jalan-jalan shopping. Cafe ni terletak di level first floor atas sekali mall kawasan oren zone

Masa sampai hari tu ramai orang ada kat sana semua nak cuba sebab cafe baru dan kata ada pelbagai pilihan menu yang sedap-sedap. Salah satunya adalah paling sedap iaitu Silky Milk Tea. Dapat rasaa original dan kesedapan teh ais ni lain daripada kedai lain ok. Kalau ada kat situ boleh tengok bagaimana pekerja disitu membuat sendiri teh yang penuh kehebatan ini.

Silky Milk Tea

Kemudian korang kalau lalu sini singgah dan mesti kena beli Egg Puff mereka. Egg Puff ini datang dalam pelbagai variasi rasa iaitu original, chocolate, wasabi dan juga cheese. Ini semua memang membuat korang rasa santai sambil makan dan sambil beli belah kat mall ni.

DT Original Egg Puff

DT Chocolate Egg Puff

Yang Maha sempat cuba hari tu adalah yang original dan juga chocolate. Korang sambil order tu boleh tengok bagaimana mereka menghasilkan puff yang gebus lembut dan menarik. Ini kerana puff mereka bentuk bulat-bulat tak macam biasa selalu kita lihat kan.

Kalau nak cuba Waffles pun ada juga kat sini ada inti Peanut Butter yang Maha cuba ni lah. Juga ada French Toast yang korang boleh pilih dengan aiskrim, peanut butter, butter sugar, chocolate atau spicy meat floss. Satu lagi ni Polo Bun ni yang dalam nya ada butter bila makan cair kat dalam mulut ok hehehe.

Polo Bun

Waffle Peanut Butter

Maha suka datang sini sebab ia konsep lebih terbuka kepada pengguna untuk datang lihat dan rasa semua menu-menu mereka. Masa hari pelancaran tu mereka siap bagi Milk Tea percuma pada semua yang datang situ. Best lah rugi korang tak datang. Tak apa hari-hari mereka buka cafe ni kalau jauh area sini boleh pergi 2 lagi cawangan lain iaitu Berjaya Time Square dan juga Jaya One Petaling Jaya. Selamat mencuba semua.

Pertanyaan layari : 
Facebook :
Instagram :

          Restoran Sana Sini Restoran Bertema Unik Dalam Dpulze Shopping Centre Cyberjaya        
Salam sejahtera kepada semua pembaca setia blog makan Mahamahu dan juga rakan-rakan sekalian. Restoran bertema unik itu yang menarik perhatian Maha bila datang ke restoran ni. Firstime nak tahu juga apa yang uniknya kat restoran ni sampai tema dia macam tu sekali. Jom kita terjah dalam tengok apa menu yang unik tu.


Nama restoran ni sebenarnya adalah Restoran Sana Sini yang terletak dalam Dpulze Shopping Centre Cyberjaya. Kalau orang sekitar Putrajaya atau Sepang nak datang kat sini tak jauh dan senang nak cari. Shopping complex ni pun banyak parking ada kat basement dan ada kat atas tapi biasalah ada bayaran mengikut jam. Restoran ni terletak kat level LG1 shopping complex ni.

First tengok dari luar restoran ni macam restoran-restoran biasa yang selalu kita pergi. Tapi bila tengok kat satu sudut restoran tu kita akan nampak bagaikan pintu masuk rumah tradisional yang menggunakan kayu. Kemudian satu sudut lagi ada ruang permainan kanak-kanak yang luas. Paling best mereka sediakan aiskrim percuma setiap hari. Boleh ambil berapa banyak yang nak dan makan sepuas-puasnya aiskrim tu.

Tu yang Maha suka kat sini makan aiskrim hehehe. Bila tengok menu kat sini memang unik lah sebab ada macam-macam campuran masakan dari pelbagai negara. Antara yang Maha sempat tengok menu-menu dalam list restoran ni ada masakan Thailand, masakan Korea, masakan Melayu, masakan Barat, masakan Cina dan macam-macam lagi. Ada lebih kurang 100 jenis juga menu masakan yang korang boleh pilih kat restoran ni.

Pineapple Seafood Fried Rice

Fried Kway Teow with Beef and Egg

Stir Fried Glass Noodle with Salted Egg Soft Shell Crab

Tom Yam Fried Rice with Spring Chicken

Pumpkin Fried Rice with Chicken Chop

Apa yang Maha lampirkan kat sini adalah sebahagian menu-menu yang ada. Harap korang tak rambang matalah nak tengok semua menu-menu ni. Nama pun Maha dah tak ingat sebab banyak sangat mana yang ada sempat Maha tulis nama tu ok lah mana yang tak ada tu pandai-pandai korang lah yer hehehe.

 Salted Egg Yolk Chicken Rice

 Salted Egg Yolk Prawn Rice

Hong Kong Oatmeal Fish Rice

Yang ni makanan goreng-goreng yang merangkumi masakan tempatan dan juga dari negara Thailand. Penyediaan makanan kat sini atau presentation juga unik kerana ada yang di serve dalam bekas, ada dalam buah dan macam-macam lagi. Buatkan makanan tu lebih nampak menarik dan sedap untuk dinikmati.

Macau Fried Rice With Shrimp

Korean Chicken Wings

Salted Egg Chicken Wing

Fried Fish Skin With Salted Egg

Popcorn Salted Egg Chicken

Paling best adalah korang kena cuba minuman kat sini. Tapi awas yer jangan ambil banyak sangat minuman kerana ia di sediakan dalam bekas minuman yang bersaiz XXL ok sangat besar. Kalau satau orang minum belum tentu habis silap-silap rasa nak terkencing sahaja.

Red Curry Beef Rice with Omelette

King Prawn Kway Teow with Ginger and Egg

Dragon King Prawn Fried Rice

Maha suka datang sini sebab pilihan makanan yang banyak dan rasa makanan tu tetap ada ia akan disediakan apabila dapat order dari pelanggan. Jadi banyaka makanan kat sini masih panas dan sedap. Kemudian dalam restoran ni pun luas dan selesa nak makan. Tapi paling best adalah aiskrim free tu hehehehe.

Ice 3 Layer Tea, Soya Bean Cincau, Soya Bean, Ice Blue Curacao with Lychee dan Ice Tea Lychee

Waktu operasi restoran ni adalah dari pukul 10.00 pagi hingga 9.30 malam setiap hari. So kalau hari biasa kat sini katanya penuh dengan orang yang bekerja area Cyberjaya. Hari minggu ramai datang bekeluarga atau dengan kekasih sebab nak tengok wayang kat shooping complex ni. Jadi ia sangat sesuai untuk semua peringkat dan situasi. Kalau nak tahu lebih kena datang sendiri cuba baru tahu ok. Selamat mencuba semua.

Pertanyaan hubungi :
Facebook : Restoran Sana Sini

Ranking Mahamahu :-
Kebersihan : 4/5
Kesedapan : 4/5
Harga : 3.5/5

          In5D FB Live w/ Gregg Prescott & Michelle Walling: Lion’s Gate Energies Ep. #6        

In this episode of In5D Facebook Live, Gregg Prescott and Michelle Walling talk about the Lion’s Gate energies, an upcoming event (Weekend of Bliss, Rejuvenation, Meditations, And Harmonic Convergence), angels & guides, metaphysical abilities, The 4400, Ho’oponopono, and much more! In5D Facebook Live is an awesome opportunity to share your points of view with like-minded […]

The post In5D FB Live w/ Gregg Prescott & Michelle Walling: Lion’s Gate Energies Ep. #6 appeared first on In5D Esoteric, Metaphysical, and Spiritual Database.

          Banana Muffins        
Ingredients: All purpose flour (Maida) – 1.5 cups Ripe banana – 1 cup Salt – 1/4 tsp Baking soda – 1.5 tsp Cinnamon powder – 1/8 tsp Sugar, powdered – 3/4 cup -1 cup Oil – 1/2 cup Milk – 1/4 cup Egg – 1 Vanilla essence – 1/2 tsp Chocolate chips – optional Walnuts, […]
          MS 9832 - XE MÔ HÌNH SẮT TỈ LỆ 1: 32 KOENIGSEGG AGERA - DOUBLE HORSES         

          Daily Quest        
Dailies... Some people do and some ignore..

But let me tell you something, I am a tank and my pocket hurts after every RHD or Raid.
And if not for the Daily Quest I do at Road of Bless, I'll be out of business.

Thank you Daily Quest...

South Plain

Request: Outlaw of the Carrot Field
Hunt the Glutton Fabres at the Carrot Village carrot field. If the Defense of the Glutton Fabres increases, use 'Dr. Jacob's Pesticide' on them. Go to Karota once you're done.
Reward: 3503 Exp and 823 Rupee

Request: Main Culprit of Ecosystem Destruction 
Defeat designated number of RodaFrogu that has slight different appearance from RodaFrog. Go find Biologist Torke in the Jacob's Villa after completing the request.
Reward: 1855 Exp and 463 Rupee

Request: To Train the Pecos
Collect 'Naked Rabongs' at the center of the Southern Plains. Go to Peco Racer Boost when you're done.
Reward: 1703 Exp and 411 Rupee

Izrud Hill

Request: A Trend in Cooking
Collect 'Chewy Pincers' and 'Hard Filled Pincers' from Sandistars and Coraltuses near the docks north of Izrud Hill. Go to the Sushi House owner Higasi when you're done
Reward: 3351 Exp and 900 Rupee

Request: The Culprit Behind the Vandalizing of the Walls
Hunt 'Stone Spiders' and 'Wood Stone Spiders' around Izrud Village. Go the the leader of the Izrud Homewatchers, Ditmus, when you're done.
Reward: 2724 Exp and 717 Rupee

Request: Rare Mushroom Monster Extermination
Hunt 'Mildew' at the Mushroom Tree Forest of Izrud Hill, 'Masipore'. 'Dospore' and 'Truffle of Truffle' at Payon Forest. Go to Reona at the entrance of the Mushroom Tree Forest when you're done.
Reward: 6926 Exp and 2 Zeny 146 Rupee

Payon Forest

Request: Collecting Miho Jade Ornaments
Collect 'Miho jade Ornaments' from Miho Guards and Stormers at the Miho Village. Go to Hyo at the south east entrance of the Miho Village when you're done.
Reward: 2331 Exp and 788 Rupee

Request: Material for Perpetual Fire
Collect 'Creepy Flames' from Horongs near the Payon Ruins. Go to Crescentia near the entrance of the Payon Ruins when you're done.
Reward: 2705 Exp and 944 Rupee

Request: Snake Heaven
Defeat designated number of various Boa snakes (Boa, Iron Boa, Poison Boa, Anantia) around Lake Chung-Lim in Payon Forest. Go to Snake hunter Amizo in the Lake Chun-Lim Villa when you complete the request.
Reward: 8371 Exp and 2 Zeny 746 Rupee

Maple Forest

Request: Kate's Pride
Collect 'Emergency Ration Cheese' from Emergency Rations. 'Warm Honey' from Killer Bees, and 'Flora Fruit' from Floras at Maple Forest. Go to Kate the chef at Maple Village once you're done.
Reward: 6890 Exp and 2 Zeny 573 Rupee

Request: Carrots!
Acquire the designated number of Maple Carrots that are grown near the Maple Brewery. Go to Part timer Malabo in the Maple Brewery when you finish the task.
Reward: 4191 Exp and 1 Zeny 565 Rupee

Request: The Red Shadow Crossing Maple Forest
Acquire  'Red Cockatrice Feather' from the Wild Speed that roams Maple Forest (Starts off from the red dot on the map). Go to Trainer Reina south of Maple Forest when you're done (This quest is recommended as a party quest).
Reward: 4899 Exp and 2 Zeny 968 Rupee

Divided Plain

Request: Main Culprit of Water Pollution
Defeat designated number of Big Snailers that appeared around Spring of Youth north of Fountain Village. Go to village head Seo of the Fountain Village after completing the request
Reward: 7368 Exp and 3 Zeny 636 Rupee

Request: Distuptor of Geological Investigations
Hunt 'Castoff Hellbug Workers' and 'Castoff Hellbug Warriors' at the bottom of the Scar of Despair at the Divided Plains. Go to Gelogist Pulk of Fountain Village when you're done.
Reward: 5551 Exp and 2 Zeny 866 Rupee

Request: A Grass that's Good for the Back?
Collect 'Purple Leaves' at the Bottom of the Scar of Despair at the Divided Plains. Go to Otis at Fountain Village when you're done.
Reward: 3058 Exp and 1 Zeny 579 Rupee

Verta Delta

Request: Shouldn't Everybody Have a Fur Coat?
Collect the rarely dropped 'Ultra Rare Fur' from Furseals, Alruses or Nerupas at the Coast of Verta Delta. Go to Tenpra of Delta Village when you're done.
Reward: 4031 Exp and 2 Zeny 286 Rupee

Request: Cultivation Disruptor
Hunt 'Nependes', 'Moist Nependes' and 'Small nependes' at the south of Delta Village. Go to Maris at Delta Village when you're done.
Reward: 7801 Exp and 4 Zeny 219 Rupee

Request: Toys at the Beach
Investigate the Shining spots at Coco beach and collect 'Harby's Toy'. Go to Harby at Coco beach when you're done.
Reward: 4031 Exp and 2 Zeny 286 Rupee

Sogratt Desert

Request: The Cause of the Sandstorm
Find and hunt the rare 'Sandrolls' at Sogratt Desert. Go to Ruti Cereno at the Grooming Thieves Camp when you're done.
Reward: 5203 Exp and 3 Zeny 258 Rupee

Request: Treasure Buried in the Desert
Investigate shiny sand piles in Sogratt Desert and collect 'Exquisite Antique Pots'. Go to MC Ssalle of Hasut Village when you're done.
Reward: 7612 Exp and 5 Zeny 17 Rupee

Request: New Research in the Desert!
Collect 'Deert Mouse Whiskers' from Gerbils, 'Snake Fangs' from Anacondaks and 'Desert Wolf Skin' From Desert Wolves at Sogratt Desert. Go to Dr. Jacob at Gongurat's laboratory when you're done.
Reward: 9834 Exp and 6 Zeny 831 Rupee

Road of Bless

Request: The One Polluting the Oasis
Hunt 'Desert Fugus' and Desert Fugu Bebes' at the south of Nomad Shelter. Go to the Oasis Manager at the Nomad Shelter when you're done.
Reward: 11176 Exp and 8 Zeny 190 Rupee

Request: Plunder the Plundered
Hunt Scratch Thieves east of the Nomad Shelter and collect their rarely dropped 'Scratch Thieves Chest'. Go to Treasure Hunter Munil of the Nomad Shelter when you're done.
Reward: 2756 Exp and 2 Zeny 255 Rupee

Request: Egg Thief Punishment
Collect 'Stolen Peco Eggs' from Desert Goblins at the south wet of the Road of Blessings. Go to Pecopeco Keeper Piel at the Nomad Shelter when you're done.
Reward: 6927 Exp and 5 Zeny 667 Rupee

          Road of Bless        

Character Level: 50
Profession Level: 50
Achievement: Goblin Leader and Wanderer

Map Location:
Road of Bless

Quest List:
Road To Blessing
A Man Fallen in the Middles of Desert
No Water
Oasis Water - [Reward: 3 Wind Elixir]
Request From Cook - [Reward: 5 Red Potion (V) and 5 Blue Potion (V)]
Odd Palm Tree
Poison of Desert Fugu
A Medicine To Detoxify
Heal Palm Tree
Missing Saintess Case - [Reward: 3 Wind Elixir]
Finding Lead for the Case
Collecting Desert Goblin Mask - Beginner - [Reward: 10 Red Potion (V)]
An Order of Desert Goblin
Finding Goblinish Dictionary
Translated Order - [Reward: 3 Wind Elixir]
Leader of the Goblins, Damian - [Reward: 9 Blue Potion (V)]
Damian's Diary Translation - [Reward: 7 Purple Potion (V)]
A Misunderstanding (1)
A Misunderstanding (2) - [Reward: 3 Wind Elixir]
Sweeps Invader Goblin
Desert Goblin Mask (1) - [Reward: 10 Red Potion (V)]
Desert Goblin Mask (2) - [Reward: 10 Red Potion (V)]
Desert Goblin Damian's Mask - [Reward: 3 Wind Elixir]
Goblin Sweep (1) - [Reward: 9 Red Potion (V)]
The Captain of Invaders, Garbong - [Reward: 9 Blue Potion (V)]
Request for Translating Memo Pad - [Reward: 6 Purple Potion (V)]
Munil's Little Sister - [Reward: 9 Blue Potio (V)]
Garbong's Mask - [Reward: 8 Red Potion (V)]
Invader Goblin Mask (1)
Metanyang Lost His Clothes
The Lady Who Lost her Clothes - [Reward: 9 Blue Potion (V)]
Runaround Lumber Cat
Metanyang's Trade Condition
Metanyang, The Underwear Thief
Tyranny of Scratch Thieves
Thieves Extermination
Cactus Eaters, The Wanderer Eater
Desert Cactus Seed
Valuable Ingredients
Criminal to Break Carriage
Back of Invader Goblins
To Moroc Mine
Rare Skull Collecting
The Soul of Sandstorm Bandits
Investigate 4 Points - [Reward: 3 Wind Elixir]
Adhesive Clay Collecting
Preparation For Cultivating Desert - [Reward: 3 Wind Elixir]
Cactus Than Water
Find My Grandchild
To Find Child's Phantom
The Reason of Phantom
The Thing To Show Phantom
Phantom Stone
The Cause of Destroy the Equipment
Tiresome Hunter Fly - [Reward: 3 Wind Elixir]
Attack Freyjans!
Poisona Punishment - [Reward: 7 Red Potion (V) and 7 Blue Potion (V)]
Investigation of Poisona's Base
Sacrifice Aione
Saintess Pursuit - [Reward: Goblin Horn]
[Dungeon] Chase Russil To The Sandarman Fortress - [Reward: 5 Prontera Warp Scroll and 5 Alberta Warp Scroll]
Request: The One Thing Polluting The Oasis
Request: Plunder The Plundered
Request: Egg Thief Punishment

Quest Starter Items Found:
None Yet

Items Found:
Split Piece 1 [Bring to Irmumoa Aro2] - Desert Fugu Bebe, Desert Fugu, Wazel, Desert Goblin Fighter, Desert Goblin Warrior, Highway Robber, Desert Goblin Guard, Desert Goblin Spearman, Invader Goblin Scout, Invader Goblin Guard, Invader Goblin Patroller, Wanderer Eater, Desert Peco Baby, Gold Powder, Desert Scorpion
Split Piece 2 [Bring to Irmumoa Aro2] - Desert Fugu Bebe, Desert Fugu, Wazel, Desert Goblin Fighter,  Desert Goblin Guard, Desert Goblin Spearman, Desert Goblin Monk, Invader Goblin Scout, Invader Goblin Guard, Invader Goblin Warrior, Desert Peco Baby, Gold Powder, Deathfly, Freyjanity Warrior
Split Piece 3 [Bring to Irmumoa Aro2] - Desert Fugu, Wazel, Desert Goblin Fighter, Sand Stalker Baby, Gold Powder

Materials Items:
Earthly Trace (I) - Desert Fugu Bebe, Desert Goblin Attacker, Poisona
Firmament Essence (I) - Desert Fugu, Desert Goblin Warrior, Sand Stalker Baby
Root of Life (I) - Hazel, Invader Goblin Scout, Wanderer Eater, Freyjanity Warrior
Spirit of Ruin (I) -  Desert Fugu Bebe, Highway Robber, Invader Goblin Commander, Sand Wind Thief, Gold Powder, Hunter Fly
Monster Fragment (I) - Desert Fugu Bebe, Looter, Desert Goblin Spearman

Other Items:
Blue Hood - Highway Robber, Looter
Cry Mask - Invader Goblin Guard
Fugu Venom - Desert Fugu Bebe, Desert Fugu
Glossy Thorn - Sand Muka
Half Mask - Freyjanity Apostle, Freyjanity Illusionist, Freyjanity High Apostle, Freyjanity High Illusionist
Hard Claw - Sand Stalker Baby, Sand Stalker
Holed Wing - Wanderer Eater
Horrible Chonchon Doll - Deathfly, Hunter Fly
Leftover Worm - Desert Peco Baby, Desert Peco
Nectar - Gold Creamy, Gold Powder
Petty Mud Mask - Desert Goblin Fighter, Desert Goblin Warrior, Desert Goblin Attacker, Desert Goblin Guard, Desert Goblin Gladiator, Desert Goblin Spearman, Desert Goblin Healer, Desert Goblin Magician, Desert Goblin Monk, Damian
Pesky Mud Mask - Desert Goblin Warrior, Desert Goblin Attacker, Desert Goblin Magician, Damian
Rabbit Ear - Wazel, Hazel
Refined Bone Piece - Sand Wind Thief
Rusted Tether - Freyjanity Warrior, Freyjanity High Warrior
Smile Mask - Invader Goblin Scout, Invader Goblin Guard, Invader Goblin Patroller, Invader Goblin Commander, Invader Goblin Fighter
Venom Sting - Desert Scorpion

Recipes and Fomulas Found:
Formula: Maestro Artisan's Red Potion - Desert Goblin Magician
Recipe: Chewy Antenna Noodle - Sand Stalker Baby
Recipe: Screw Fin Cocktail - Sand Stalker Baby

Bags Found:
Small Bag - None
Medium Bag - None Yet

Food and Drinks Found:
Instant Crab Soup - Desert Fugu Bebe
Instant Creamy Broth - Desert Fugu Bebe, Desert Fugu, Desert Goblin Warrior, Looter, Desert Goblin Spearman, Desert Goblin Monk, Wanderer Eater, Freyjanity Warrior
Instant Doganitang - Desert Fugu Bebe, Wazel, Desert Goblin Attacker, Invader Goblin Commander, Sand Stalker Baby, Sand Muka
Instant Fried Crab - Highway Robber, Freyjanity Apostle
Instant Goblin Barbeque - Desert Peco
Instant Soy Sauce Marinated Crab - Hazel, Highway Robber, Desert Goblin Warrior, Wanderer Eater
Instant Seoleongtang - Invader Goblin Scout, Wanderer Eater, Sand Stalker Baby
Instant Steamed Crab - Desert Goblin Guard, Invader Goblin Scout

Potions Found:
Red Potion (V) - Desert Fugu Bebe, Wazel, Desert Goblin Attacker, Desert Goblin Guard, Desert Goblin Gladiator, Invader Goblin Warrior, Sand Muka, Deathfly, Hunter Fly
Blue Potion (V) - Hazel, Desert Goblin Attacker, Desert Goblin Fighter, Desert Goblin Spearman, Desert Goblin Monk, Invader Goblin Patroller, Desert Scorpion, Freyjanity Warrior
Purple Potion (V) - Desert Fugu Bebe, Desert Peco Baby, Sand Wind Thief, Desert Scorpion, Poisona
Dexterity Potion (V) - Sand Muka, Freyjanity Warrior
Health Boost Potion (V) - Invader Goblin Commander
Health Potion (V) - Hazel
Intelligence Potion (V) - Sand Muka, Freyjanity Apostle
Strength Boost Potion (V) - Desert Fugu, Desert Goblin Fighter
Will Boost Potion (V) - Desert Fugu Bebe

Cards Found:
Desert Fugu
Grooming Thief x3
Freyjanity Warrior
Hunter Fly x2
Poisona x2
Scratch Thief x(lost count)

Weapons and Armors Found:
Ascetic Boots of Resignation - Garbong
Barren Coat Bottom - Looter
Barren Plated Boots - Freyjanity High Illusionist, Freyjanity High Warrior, Looter
Barren Plated Gauntlets - Looter
Barren Shield - Invader Goblin Patroller, Looter
Bow of Resignation - Poisona
Chain Boots of Rascal Judgement - Looter
Chain Gauntlets of Resignation - Freyjanity High Illusionist
Claw of Resignation - Poisona
Earrings of Agony - Garbong, Damian
Earrings of Purity - Looter
Necklase of Agony - Wanderer Eater
Necklase of the Warrior - Sand Stalker Baby
Ornament of the Wise - Desert Fugu
Ornament of Agony - Desert Goblin Fighter, Poisona
Ornament of Corruption - Looter
Plated Visor of Resignation - Highway Robber, Looter
Ring of Agony - Desert Peco, Garbong, Damian

Khara Quest:
I Am The Real Rabbit
Don't Press My Stomach! It Will Burst!
Spin The Spear
Goblin's Healing Is Good
I Will Protect You
Goblin Likes The Battle
Scheme of the Invader Goblin
Stopping The Strange Behavior of Desert Goblin
I'm Happy Because I Have Something To Protect
Do Not Peep!
Don't Ignore For Small
Nobody Knows Where It Comes From
Shadow Overshadowed By Sandstorm
Fly of the Death
Expert Illusionist of Freyanity
Believe in Goddess
Shining Butterfly
Scary Freyanity's Warrior
Winner of Death! - [Reward: Title - Weak]
[Dungeon] I Come Here! The Peak of God's Age! - [Reward: Title - Sandarman Invader]
[Dungeon] The Final Fantasia That Informs The End of Battle - [Reward: Title - True Knight]
[Dungeon] Unveiled Executer! Prolusion of Fina Match - [Reward: Title - Apostle Executer]
(Rare: A) Goblin Leader (Party Recommended) - [Reward: Title - Goblin Leader]
(Rare: A) Wanderer (Party Recommended) - [Reward: Title - Wanderer Hunter]
(Rare: A) RSX-0806 (Party Recommended) - [Reward: Title - Robo Hunter]

Small Gold Ore
Medium Gold Ore
Large Gold Ore

None Yet

          East Mt. Mjollnir        

Character Level: 13
Profession Level: 10
Achievement: GTB and Robberbug

Map Location:
East Mt. Mjollnir

Quest List:
To the Bouquet Village!
Fly Ridden Gateway
Lord of the Flies - [Reward: Wind Elixir]
Please Fine My Violin - [Reward: 5 Red Potion (I)]
Please Fine My Mic - [Reward: 5 Blue Potion (I)]
Please Fine My Sunglasses - [Reward: 3 Purple Potion (I)]
Punishment of the King of Rockers, Vocal - [Reward: Bear Embroidery I]
There's Too Many!
Bell Patterned Butterfly
My Shoes! - [Reward: Guard Captain's Boots]
Escort of the Saintess
First Meeting
Summon of the Saintess
Where is Ballein?
The Dullard
Where is Lvia? - [Reward: Wind Elixir]
Puhol's Request
Present for My Brother - [Reward: 6 Red Potion (I)]
Vicious Flip
Not Enough Threads!
I Need Needles!
Slowpoke Oil - [Reward: Tiger Embroidery I and Dragon Embroidery I]
Ambushing Flips
How to Talk with Flips
Upset Flip King
Fake Flip King Hunt - [Reward: Mystical Flip Essence (Quest Starter Item) and 6 Blue Potion (I)]
The Secret Behind the Mustache
Mystical Flip Essence (Quest Starter Item)
Maybe Hans Knows?
The Saintess in Danger
Seek Out Ballein - [Reward: Guard Captain's Sword]
Ballein's Revenge (1) - [Reward: Ripped Upper Letter (Quest Starter Item)  and Wind Elixir]
Ballein's Revenge (2)
Aione's Bracelet
Torn Letter (1)  (Quest Starter Item)
Report to Hans - [Reward: 5 Purple Potion (I)]
To The Southern Cave~ - [Reward: Refining Whetstone I or Magic Oil I]
Entrance Clearance
The Search for Hans and Lvia
Antidote Required
Clear the Way! - [Reward: Guard Captain's Armor]
Rescue the Saintess
Eremes Guile
Evacuate the Saintess to a Safe Haven - [Reward: 5 Purple Potion (I)]
Return to the Bouquet Village - [Reward: Tiger Embroidery I or Dragon Embroidery I]
A Consolation Amidst Sadness
A Way to Cure the Wound
Madekara is All You Need
Flip King's Request (1)
Flip King's Request (2) - [Reware: Ripped Lower Letter (Quest Starter Item) and 5 Purple Potion (I)]
Torn Letter (2)
Madekara Delivery - [Reward: 6 Red Potion (I)]
Horrible Stench
Time to Part
Restored Letter
Thiefbug Extermination
[Dungeon] The Missing Examiner
Stinky Bugs
Sewage Sample - [Reward: 6 Purple Potion (I)]
Report Delivery
[Dungeon] Egg Cracker - [Reward: Refining Whetstone I or Magic Oil II]
[Dungeon] Culvert Monster - [Reward: Investigator's Sword]
A Traveller's Guide to Mjolnie Mountain (1)
A Traveller's Guide to Mjolnie Mountain (2)
A Traveller's Guide to Mjolnie Mountain (3)

Quest Starter Items Found:
Mystical Flip Essence - Fake Flip King
Ripped Upper Letter - Flip King

Items Found:
Split Piece 1 [Bring to Irmumoa Aro2] - ChonChon Brother, Romantic Rocker, Giant Flip, Great Flip, Giant Flip, Suspicious Man, Low Pagan Attacker, Low Zealot Warrior, Swamp Thiefbug, Reona, Familiar, Culvert Toad, Male Thiefbug
Split Piece 2 [Bring to Irmumoa Aro2] - ChonChon Brother, Rocker,  Lonely Rocker, Needle Fabre, Suspicious woman, Low Pagan Attacker, Low Zealot Warrior, Andanora, Swamp Thiefbug, Flood Tarou, Reona, Familiar, Female Thiefbug, Brownie
Split Piece 3 [Bring to Irmumoa Aro2] - ChonChon, Lonely Rocker, Creamy, Suspicious Man, Amethyst Andanora, Culvert Toad, Female Thiefbug, Weak Brownie

Materials Items:
Earthly Trace (I) - Giant Flip, Suspicious Man, Low Pagan Attacker, Low Pagan Illusionist, Male Thiefbug
Firmament Essence (I) - Suspicious woman, Low Pagan Attacker, Low Zealot Scout, Priest Reimond, Familiar, Brownie
Root of Life (I) - Creamy, Low Pagan Attacker, Low Zealot Warrior, Andanora, Amethyst Andanora, Reona, Familiar, Female Thiefbug
Spirit of Ruin (I) - ChonChon Brother, Giant Flip, Dark Acolyte, Swamp Thiefbug, Culverrt Mau, Female Thiefbug, Male Thiefbug
Monster Fragment (I) - ChonChon Brother, Romantic Rocker, Creamy, Sonic Creamy, Fabre, Suspicious Man, Suspicious woman, Low Zealot Warrior, Amethyst Andanora, Culvert Toad
Grasshopper Hindleg - Rocker, Romantic Rocker,  Lonely Rocker

Other Items:
Bat Fang - Familiar
Bug Antenna - Swamp Thiefbug, Smelly Swamp Thiefbug, Less Thiefbug, Female Thiefbug, Male Thiefbug
Butterfly Wing Powder - Fancy Creamy, Creamy, Sonic Creamy
ChonChon Doll - ChonChon, ChonChon Brother
Dowry Fur - Flood Tarou, Reona
Holed Tie - Brownie, Weak Brownie, Wise Brownie
Muddy Hood - Low Zealot Scout, Low Zealot Warrior, Priest Reimond
Pollen - Great Flip, Giant Flip, Great Flip
Plant Stem - Andanora, Amber Andanora, Amethyst Andanora
Rat Tooth - Culvert Mau
Ripped Fabric - Suspicious Man, Suspicious woman, Farshe Secher, Dark Acolyte, Dark Priest
Sharp Prick - Fabre, Needle Fabre
Toad Hindleg - Culvert Toad
Torn Robe Piece - Low Pagan Attacker, Low Pagan Illusionist

Bags Found:
Small Bag - Fabre, Giant Flip, Swamp Thiefbug, Culvert Mau, Culvert Toad, Less Thiefbug
Medium Bag - ChonChon Brother, Smelly Swamp Thiefbug, Wise Brownie

Food and Drinks Found:
Instant Green Herb Salad - Swamp Thiefbug, Smelly Swamp Thiefbug
Instant Jellopy Pudding - Low Pagan Illusionist, Familiar
Instant Jellopy Salad - Creamy, Giant Flip, Suspicious Man, Low Pagan Attacker
Instant Pollen Cake - Giant Flip, Reona
Instant Refreshing Green Tea - Andanora, Flood Tarou, Culvert Mau, Male Thiefbug, Weak Brownie

Potions Found:
Red Potion (I) - Creamy, Needle Fabre
Blue Potion (I) - Creamy, Giant Flip
Purple Potion (I) -  Lonely Rocker, Dark Acolyte
Red Potion (II) - Swamp Thiefbug, Male Thiefbug
Blue Potion (II) - Andanora, Smelly Swamp Thiefbug, Culvert Toad
Purple Potion (II) - Culvert Toad, Wise Brownie
Dexterity Potion (I) - Andanora, ChonChon Brother
Health Potion (I) - Low Pagan Attacker, Amethyst Andanora, Swamp Thiefbug
Intelligence Boost Potion (I) - Amethyst Andanora

Cards Found:
Dark Acolyte
Female Thiefbug
Giant Flip
Low Grade Zealot Card

Weapons and Armors Found:
Bilfrid's Gaiters - Rocker
Forest Boots - Amethyst Andanora
Forest Gaiters - Male Thiefbug
Guard's Bludgeon - Slowpoke
Guard's Gaiters - Giant Flip
Mountain Armor - Amethyst Andanora
Moutain Helm - Golden Thiefbug
Red Robber's Dagger - Red Robberbug
Red Robber's Staff - Red Robberbug

Khara Quest:
(Selected) Pain Relieving Drink!
Preparation of Basic Supplies for Adventure (2)
Way To Boldy Run Away in Danger
Dirty ChonChon!
Level Achieved (1) - [Reward: Title - Beginner]
Profession That is Getting Used To - [Reward: Title - Amateur Crafter]
I Can't Live with a Title
Revenger Towards the Goddess Worshippers - [Reward: Title - Wrath of]
Existence of the Guardian
Smelly Thief-Couple!
(Dungeon) SesKois Need at Culvert
(Dungeon) Eliminate the Cause at Culvert's Stench - [Reward: Title - GTB Hunter]
(Dungeon) Culvert Bug Terminator Squad - [Reward: Title - Pest Killer]
(Rare) Red Rubberbug (Party Recommended) - [Reward: Title - Rubberbug Hunter]
Card Collector - [Reward: Title - Card Collector]

Small Rock
Medium Rock
Large Rock

Guard Sword:
4 Ingot, 1 Spirit of Ruin, 6 Steel Anvil

High Riddle Gauntlets
2 Ingot, 1 Firmament Essence, 3 Steel Anvil
          codigos pokemon esmeralda (solo español)        
aqui les van mas codigos
BULBASAUR25214170 0AB256A2AD86124F 2823D8DA6B012323 530CEE0096BB8929 9B4E5B77IVYSAUR25214170 0AB256A2AB84463B B26096446B012323 530CEE0096BB8929 9B4E5B77VENUSAUR25214170 0AB256A23542F0A7 7D2E171F6B012323 530CEE0096BB8929 9B4E5B77CHARMANDER25214170 0AB256A2DB8C60CD 81FD6AA76B012323 530CEE0096BB8929 9B4E5B77CHARMELEON25214170 0AB256A208506D61 55CBD9A86B012323 530CEE0096BB8929 9B4E5B77CHARIZARD25214170 0AB256A2A56395D2 8AF468576B012323 530CEE0096BB8929 9B4E5B77SQUIRTLE25214170 0AB256A2BCDCB406 2F2FD7636B012323 530CEE0096BB8929 9B4E5B77WARTORTLE25214170 0AB256A2268349C8 63FF53CE6B012323 530CEE0096BB8929 9B4E5B77BLASTOISE25214170 0AB256A25FD24ABC 1FE3296A6B012323 530CEE0096BB8929 9B4E5B77CATERPIE25214170 0AB256A2358CC2BF 9BFA35186B012323 530CEE0096BB8929 9B4E5B77METAPOD25214170 0AB256A2DC725D4E 3A20792F6B012323 530CEE0096BB8929 9B4E5B77BUTTERFREE25214170 0AB256A233EFFB7C E1794F5B6B012323 530CEE0096BB8929 9B4E5B77WEEDLE25214170 0AB256A29A86D92A 635F8DBC6B012323 530CEE0096BB8929 9B4E5B77KAKUNA25214170 0AB256A2CCEC9F6E 5A2A0F126B012323 530CEE0096BB8929 9B4E5B77BEEDRILL25214170 0AB256A2F3D99280 49F4EEDC6B012323 530CEE0096BB8929 9B4E5B77PIDGEY25214170 0AB256A2139BBA32 2DC356C86B012323 530CEE0096BB8929 9B4E5B77PIDGEOTTO25214170 0AB256A22F7B0F2F 257173EA6B012323 530CEE0096BB8929 9B4E5B77PIDGEOT25214170 0AB256A213659B39 95BD80E56B012323 530CEE0096BB8929 9B4E5B77RATTATA25214170 0AB256A2E5C49E22 47B157F26B012323 530CEE0096BB8929 9B4E5B77RATICATE25214170 0AB256A260C9DC15 1AD9B2266B012323 530CEE0096BB8929 9B4E5B77SPEAROW25214170 0AB256A22F5D7856 A5F7B4AE6B012323 530CEE0096BB8929 9B4E5B77FEAROW25214170 0AB256A223689847 DA918B8D6B012323 530CEE0096BB8929 9B4E5B77EKANS25214170 0AB256A2A5BA4CFA CA5D771C6B012323 530CEE0096BB8929 9B4E5B77ARBOK25214170 0AB256A2B75D69F0 7C3B31036B012323 530CEE0096BB8929 9B4E5B77PIKACHU25214170 0AB256A29D4A1BFF 05120D396B012323 530CEE0096BB8929 9B4E5B77RAICHU25214170 0AB256A2CE7B779B AE4935506B012323 530CEE0096BB8929 9B4E5B77SANDSHREW25214170 0AB256A27DFC4CBD 20BB83B66B012323 530CEE0096BB8929 9B4E5B77SANDSLASH25214170 0AB256A2CFC711B9 0585971F6B012323 530CEE0096BB8929 9B4E5B77NIDORAN Female25214170 0AB256A2B6450111 C65005BC6B012323 530CEE0096BB8929 9B4E5B77NIDORINA25214170 0AB256A20BA329E0 CEB394846B012323 530CEE0096BB8929 9B4E5B77NIDOQUEEN25214170 0AB256A2C3B010F5 6DB0ED0E6B012323 530CEE0096BB8929 9B4E5B77NIDORAN Male25214170 0AB256A2A38262A2 825F8CF06B012323 530CEE0096BB8929 9B4E5B77NIDORINO25214170 0AB256A233D5E08A 037AB9C46B012323 530CEE0096BB8929 9B4E5B77NIDOKING25214170 0AB256A282E3DD4B EBFEF8646B012323 530CEE0096BB8929 9B4E5B77CLEFAIRY25214170 0AB256A2E8EAB84F 26C8AB6B6B012323 530CEE0096BB8929 9B4E5B77CLEFABLE25214170 0AB256A2D15755D8 AF5BE6F16B012323 530CEE0096BB8929 9B4E5B77VULPIX25214170 0AB256A2276AF592 A3A635CC6B012323 530CEE0096BB8929 9B4E5B77NINETALES25214170 0AB256A227B815E0 B8CCC2DA6B012323 530CEE0096BB8929 9B4E5B77JIGGLYPUFF25214170 0AB256A2B18AC7E0 E667A1846B012323 530CEE0096BB8929 9B4E5B77WIGGLYTUFF25214170 0AB256A27CEDC4CF F95C55216B012323 530CEE0096BB8929 9B4E5B77ZUBAT25214170 0AB256A247596727 51BB292A6B012323 530CEE0096BB8929 9B4E5B77GOLBAT25214170 0AB256A2FF3A0DD1 DF54EB136B012323 530CEE0096BB8929 9B4E5B77ODDISH25214170 0AB256A2EF723724 F31E5F646B012323 530CEE0096BB8929 9B4E5B77GLOOM25214170 0AB256A2A386B043 9DEB50646B012323 530CEE0096BB8929 9B4E5B77VILEPLUME25214170 0AB256A24A2748A4 F888F1C96B012323 530CEE0096BB8929 9B4E5B77PARAS25214170 0AB256A2EAD30258 3988D84F6B012323 530CEE0096BB8929 9B4E5B77PARASECT25214170 0AB256A274CFC9E9 82CD278E6B012323 530CEE0096BB8929 9B4E5B77VENONAT25214170 0AB256A20CC56D24 C9F5A33A6B012323 530CEE0096BB8929 9B4E5B77VENOMOTH25214170 0AB256A2DFDFFF0A 8919BB286B012323 530CEE0096BB8929 9B4E5B77DIGLETT25214170 0AB256A2BA7199EC 664F94186B012323 530CEE0096BB8929 9B4E5B77DUGTRIO25214170 0AB256A2BCC0FB44 1A047D3C6B012323 530CEE0096BB8929 9B4E5B77MEOWTH25214170 0AB256A25F38FD3F 5D7412A36B012323 530CEE0096BB8929 9B4E5B77PERSIAN25214170 0AB256A20BEC25D3 787468AE6B012323 530CEE0096BB8929 9B4E5B77PSYDUCK25214170 0AB256A270CEC019 12F0A7B06B012323 530CEE0096BB8929 9B4E5B77GOLDUCK25214170 0AB256A232E8BC37 7712CF086B012323 530CEE0096BB8929 9B4E5B77MANKEY25214170 0AB256A2DAAB0C35 556118126B012323 530CEE0096BB8929 9B4E5B77PRIMEAPE25214170 0AB256A2B82FBCB6 C954F4ED6B012323 530CEE0096BB8929 9B4E5B77GROWLITHE25214170 0AB256A2CD7047AB 42D861F26B012323 530CEE0096BB8929 9B4E5B77ARCANINE25214170 0AB256A23099D33C 49E66A046B012323 530CEE0096BB8929 9B4E5B77POLIWAG25214170 0AB256A2AF0908F3 650FE1BD6B012323 530CEE0096BB8929 9B4E5B77POLIWHIRL25214170 0AB256A2C29C3277 063E67E96B012323 530CEE0096BB8929 9B4E5B77POLIWRATH25214170 0AB256A28DC834CF BFECCA566B012323 530CEE0096BB8929 9B4E5B77ABRA25214170 0AB256A25738CFE5 515C61CF6B012323 530CEE0096BB8929 9B4E5B77KADABRA25214170 0AB256A267CA1286 0E3A5D836B012323 530CEE0096BB8929 9B4E5B77ALAKAZAM25214170 0AB256A2C91954D9 68AAD2466B012323 530CEE0096BB8929 9B4E5B77MACHOP25214170 0AB256A28AD2C8BB EB3D7A396B012323 530CEE0096BB8929 9B4E5B77MACHOKE25214170 0AB256A295EFD5EA DD857E986B012323 530CEE0096BB8929 9B4E5B77MACHAMP25214170 0AB256A23BF5B7C4 061AAA456B012323 530CEE0096BB8929 9B4E5B77BELLSPROUT25214170 0AB256A2CF2E3B09 3B30426E6B012323 530CEE0096BB8929 9B4E5B77WEEPINBELL25214170 0AB256A20030C455 4F43BB126B012323 530CEE0096BB8929 9B4E5B77VICTREEBEL25214170 0AB256A21DF3B8CA DC70EC586B012323 530CEE0096BB8929 9B4E5B77TENTACOOL25214170 0AB256A265C4E9C5 24CA18946B012323 530CEE0096BB8929 9B4E5B77TENTACRUEL25214170 0AB256A251DDE51A 00DE2CE36B012323 530CEE0096BB8929 9B4E5B77GEODUDE25214170 0AB256A2399F7170 D519951E6B012323 530CEE0096BB8929 9B4E5B77GRAVELER25214170 0AB256A2DDF655E3 9BDEE49C6B012323 530CEE0096BB8929 9B4E5B77GOLEM25214170 0AB256A2103F567C 2F1A90436B012323 530CEE0096BB8929 9B4E5B77PONYTA25214170 0AB256A2877A6953 8F6209F26B012323 530CEE0096BB8929 9B4E5B77RAPIDASH25214170 0AB256A2195BAD3F C840CA286B012323 530CEE0096BB8929 9B4E5B77SLOWPOKE25214170 0AB256A24CEC5478 ACBC593C6B012323 530CEE0096BB8929 9B4E5B77SLOWBRO25214170 0AB256A2FE7C44DB 7672B1D86B012323 530CEE0096BB8929 9B4E5B77MAGNEMITE25214170 0AB256A23C17AEA9 5DC9D7056B012323 530CEE0096BB8929 9B4E5B77MAGNETON25214170 0AB256A2B8BD13C5 E3E7D9B36B012323 530CEE0096BB8929 9B4E5B77FARFETCH'D25214170 0AB256A29121060C 74B908E06B012323 530CEE0096BB8929 9B4E5B77DODUO25214170 0AB256A2920BE3C7 3E00359C6B012323 530CEE0096BB8929 9B4E5B77DODRIO25214170 0AB256A202258041 19ABFE296B012323 530CEE0096BB8929 9B4E5B77SEEL25214170 0AB256A28EC19A12 FD47B55F6B012323 530CEE0096BB8929 9B4E5B77DEWGONG25214170 0AB256A2E18D1069 1053E30C6B012323 530CEE0096BB8929 9B4E5B77GRIMER25214170 0AB256A2EB7F9C3F DB3192F56B012323 530CEE0096BB8929 9B4E5B77MUK25214170 0AB256A2729160A9 F8F735776B012323 530CEE0096BB8929 9B4E5B77SHELLDER25214170 0AB256A292A2030E 24F19E866B012323 530CEE0096BB8929 9B4E5B77CLOYSTER25214170 0AB256A2FB078533 1A99C72A6B012323 530CEE0096BB8929 9B4E5B77GASTLY25214170 0AB256A299B8A848 91759EFF6B012323 530CEE0096BB8929 9B4E5B77HAUNTER25214170 0AB256A27F14537B 6C00E9756B012323 530CEE0096BB8929 9B4E5B77GENGAR25214170 0AB256A2BA9A9758 4221EBF46B012323 530CEE0096BB8929 9B4E5B77ONIX25214170 0AB256A254D9A0DB 68FC768F6B012323 530CEE0096BB8929 9B4E5B77DROWZEE25214170 0AB256A2C5C4BBBB 55B1B77F6B012323 530CEE0096BB8929 9B4E5B77HYPNO25214170 0AB256A2F4BB6321 8E9265DB6B012323 530CEE0096BB8929 9B4E5B77KRABBY25214170 0AB256A2D83FACC2 7D31E5576B012323 530CEE0096BB8929 9B4E5B77KINGLER25214170 0AB256A2FF0F431F 400EF2206B012323 530CEE0096BB8929 9B4E5B77VOLTORB25214170 0AB256A2ABD2C0C0 FBC68A936B012323 530CEE0096BB8929 9B4E5B77ELECTRODE25214170 0AB256A20C2333CD 141730A76B012323 530CEE0096BB8929 9B4E5B77EXEGGCUTE25214170 0AB256A28D2F9E72 8719250B6B012323 530CEE0096BB8929 9B4E5B77EXEGGUTOR25214170 0AB256A2744AF614 12D8281B6B012323 530CEE0096BB8929 9B4E5B77CUBONE25214170 0AB256A2D9E3884F 37500E3F6B012323 530CEE0096BB8929 9B4E5B77MAROWAK25214170 0AB256A2CB4A8BD1 1D028DA26B012323 530CEE0096BB8929 9B4E5B77HITMONLEE25214170 0AB256A29EDB950D 454533E56B012323 530CEE0096BB8929 9B4E5B77HITMONCHAN25214170 0AB256A23535FA3A EBECD3556B012323 530CEE0096BB8929 9B4E5B77LICKITUNG25214170 0AB256A2F582757C 16122B786B012323 530CEE0096BB8929 9B4E5B77KOFFING25214170 0AB256A2BF93F87F BC1AB7916B012323 530CEE0096BB8929 9B4E5B77WEEZING25214170 0AB256A2D966DA15 88BBB73A6B012323 530CEE0096BB8929 9B4E5B77RHYHORN25214170 0AB256A27DA9C8C7 8549C3D46B012323 530CEE0096BB8929 9B4E5B77RHYDON25214170 0AB256A29071D41E 55259C196B012323 530CEE0096BB8929 9B4E5B77CHANSEY25214170 0AB256A2AD38C4DB B5EBB8A76B012323 530CEE0096BB8929 9B4E5B77TANGELA25214170 0AB256A2100D1518 466A2D066B012323 530CEE0096BB8929 9B4E5B77KANGASKHAN25214170 0AB256A28F4BE409 7110788B6B012323 530CEE0096BB8929 9B4E5B77HORSEA25214170 0AB256A202401CFF F27420526B012323 530CEE0096BB8929 9B4E5B77SEADRA25214170 0AB256A2B0160E28 ED6B68EC6B012323 530CEE0096BB8929 9B4E5B77GOLDEEN25214170 0AB256A229061002 69BB68FF6B012323 530CEE0096BB8929 9B4E5B77SEAKING25214170 0AB256A2676505B9 904C9DE36B012323 530CEE0096BB8929 9B4E5B77STARYU25214170 0AB256A2D7D9A00C 7BFB7AAC6B012323 530CEE0096BB8929 9B4E5B77STARMIE25214170 0AB256A20E2752FA 510914466B012323 530CEE0096BB8929 9B4E5B77MR.MIME25214170 0AB256A20922D9A2 C1E680BA6B012323 530CEE0096BB8929 9B4E5B77SCYTHER25214170 0AB256A228BEFBB3 68DE45696B012323 530CEE0096BB8929 9B4E5B77JYNX25214170 0AB256A2FB0FC84E D45216CF6B012323 530CEE0096BB8929 9B4E5B77ELECTABUZZ25214170 0AB256A21E6DE7CB DDDBAD786B012323 530CEE0096BB8929 9B4E5B77MAGMAR25214170 0AB256A2C644F8D1 4159A2D66B012323 530CEE0096BB8929 9B4E5B77PINSIR25214170 0AB256A2AEFBB853 03F4B7216B012323 530CEE0096BB8929 9B4E5B77TAUROS25214170 0AB256A21D5557F2 FACC2BA76B012323 530CEE0096BB8929 9B4E5B77MAGIKARP25214170 0AB256A204658924 E67574E26B012323 530CEE0096BB8929 9B4E5B77GYARADOS25214170 0AB256A256156F0A D2F071F26B012323 530CEE0096BB8929 9B4E5B77LAPRAS25214170 0AB256A2483AC796 E3850B8F6B012323 530CEE0096BB8929 9B4E5B77DITTO25214170 0AB256A23613AA25 2CC1B1726B012323 530CEE0096BB8929 9B4E5B77EEVEE25214170 0AB256A24B78A144 F02E11876B012323 530CEE0096BB8929 9B4E5B77VAPOREON25214170 0AB256A2D82AEDF5 F23B27A46B012323 530CEE0096BB8929 9B4E5B77JOLTEON25214170 0AB256A21850F0B1 AAFB142F6B012323 530CEE0096BB8929 9B4E5B77FLAREON25214170 0AB256A2AB622741 B3F84F8B6B012323 530CEE0096BB8929 9B4E5B77PORYGON25214170 0AB256A26EE60CB5 746DFF036B012323 530CEE0096BB8929 9B4E5B77OMANYTE25214170 0AB256A21DBD6215 4FD652956B012323 530CEE0096BB8929 9B4E5B77OMASTAR25214170 0AB256A223F20EC6 1368F5436B012323 530CEE0096BB8929 9B4E5B77KABUTO25214170 0AB256A232A2B3E0 40DB80D96B012323 530CEE0096BB8929 9B4E5B77KABUTOPS25214170 0AB256A22058318E 392B7EE56B012323 530CEE0096BB8929 9B4E5B77AERODACTYL25214170 0AB256A2C44B6463 DB3237C36B012323 530CEE0096BB8929 9B4E5B77SNORLAX25214170 0AB256A2E9ADF485 15BE8FA76B012323 530CEE0096BB8929 9B4E5B77ARTICUNO25214170 0AB256A2D7B594AF C1DA18AB6B012323 530CEE0096BB8929 9B4E5B77ZAPDOS25214170 0AB256A283E25054 9C927E5E6B012323 530CEE0096BB8929 9B4E5B77MOLTRES25214170 0AB256A2F8DEC3CC A014B0946B012323 530CEE0096BB8929 9B4E5B77DRATINI25214170 0AB256A247C69D5D 1AA59D6D6B012323 530CEE0096BB8929 9B4E5B77DRAGONAIR25214170 0AB256A28B3A1FF0 A3C0E7866B012323 530CEE0096BB8929 9B4E5B77DRAGONITE25214170 0AB256A2796E6824 2B208DD56B012323 530CEE0096BB8929 9B4E5B77MEWTWO25214170 0AB256A24C77BA3F CA4EDCB66B012323 530CEE0096BB8929 9B4E5B77MEW25214170 0AB256A2B751BDF4 95CEF4CC6B012323 530CEE0096BB8929 9B4E5B77CHIKORITA25214170 0AB256A2539C7E13 DD795F726B012323 530CEE0096BB8929 9B4E5B77BAYLEEF25214170 0AB256A239D823E3 9EB6C9AA6B012323 530CEE0096BB8929 9B4E5B77MEGANIUM25214170 0AB256A2A2F7F837 7F974DEB6B012323 530CEE0096BB8929 9B4E5B77CYNDAQUIL25214170 0AB256A2E4995046 3D00BF916B012323 530CEE0096BB8929 9B4E5B77QUILAVA25214170 0AB256A2B9CCC7BB D4C29E226B012323 530CEE0096BB8929 9B4E5B77TYPHLOSION25214170 0AB256A2B5592578 FBB9A4ED6B012323 530CEE0096BB8929 9B4E5B77TOTODILE25214170 0AB256A26699EF70 D7B03D436B012323 530CEE0096BB8929 9B4E5B77CROCONAW25214170 0AB256A233C5C90B D46AD9DC6B012323 530CEE0096BB8929 9B4E5B77FERALIGATR25214170 0AB256A2E1F0FEFA D0036CD46B012323 530CEE0096BB8929 9B4E5B77SENTRET25214170 0AB256A26C2D5D5E 008A751F6B012323 530CEE0096BB8929 9B4E5B77FURRET25214170 0AB256A22B34A3C7 A829209F6B012323 530CEE0096BB8929 9B4E5B77HOOTHOOT25214170 0AB256A2B33DAC5B 29EB7EB56B012323 530CEE0096BB8929 9B4E5B77NOCTOWL25214170 0AB256A28E0B9473 A4AE2B536B012323 530CEE0096BB8929 9B4E5B77LEDYBA25214170 0AB256A25F2FD32D 941693B46B012323 530CEE0096BB8929 9B4E5B77LEDIAN25214170 0AB256A21CD7078F A7384A346B012323 530CEE0096BB8929 9B4E5B77SPINARAK25214170 0AB256A2BF975E40 430B48066B012323 530CEE0096BB8929 9B4E5B77ARIADOS25214170 0AB256A2F3D55605 74AE5C526B012323 530CEE0096BB8929 9B4E5B77CROBAT25214170 0AB256A256FC2792 3AEFE3F96B012323 530CEE0096BB8929 9B4E5B77CHINCHOU25214170 0AB256A2D70D1018 A021245F6B012323 530CEE0096BB8929 9B4E5B77LANTURN25214170 0AB256A22D2CC458 21BDD10C6B012323 530CEE0096BB8929 9B4E5B77PICHU25214170 0AB256A290AECEE5 A888F8AE6B012323 530CEE0096BB8929 9B4E5B77CLEFFA25214170 0AB256A208C2447D 2096B6AE6B012323 530CEE0096BB8929 9B4E5B77IGGLYBUFF25214170 0AB256A2D7F35EE0 D224ECDE6B012323 530CEE0096BB8929 9B4E5B77TOGEPI25214170 0AB256A282269FC8 9579FD5A6B012323 530CEE0096BB8929 9B4E5B77TOGETIC25214170 0AB256A2E3581C9B AE652F9A6B012323 530CEE0096BB8929 9B4E5B77NATU25214170 0AB256A2B635603F B1E814816B012323 530CEE0096BB8929 9B4E5B77XATU25214170 0AB256A2459823AE 3F1683A46B012323 530CEE0096BB8929 9B4E5B77MAREEP25214170 0AB256A20783E965 C5165BF86B012323 530CEE0096BB8929 9B4E5B77FLAAFFY25214170 0AB256A2F510A285 5288E2916B012323 530CEE0096BB8929 9B4E5B77
AMPHAROS25214170 0AB256A23CE54322 74A866186B012323 530CEE0096BB8929 9B4E5B77BELLOSSOM25214170 0AB256A2F0088391 0C65D5E36B012323 530CEE0096BB8929 9B4E5B77MARILL25214170 0AB256A251EB125F EAA0FCBE6B012323 530CEE0096BB8929 9B4E5B77AZUMARILL25214170 0AB256A2E832EF37 64D0E6A26B012323 530CEE0096BB8929 9B4E5B77SUDOWOODO25214170 0AB256A2DDA1AC43 4A067FAE6B012323 530CEE0096BB8929 9B4E5B77POLITOED25214170 0AB256A25C6CD179 E18C31EF6B012323 530CEE0096BB8929 9B4E5B77HOPPIP25214170 0AB256A2B1BC8307 69EF9C2C6B012323 530CEE0096BB8929 9B4E5B77DUNSPARCE25214170 0AB256A24F8D48EA 9336834B6B012323 530CEE0096BB8929 9B4E5B77GLIGAR25214170 0AB256A2729F34AB 5B1018D06B012323 530CEE0096BB8929 9B4E5B77STEELIX25214170 0AB256A21FE62E14 130CD2F86B012323 530CEE0096BB8929 9B4E5B77SNUBBULL25214170 0AB256A277C7197D 502B8B566B012323 530CEE0096BB8929 9B4E5B77GRANBULL25214170 0AB256A2CF223304 929E964E6B012323 530CEE0096BB8929 9B4E5B77QWILFISH25214170 0AB256A2C9551136 F45B02366B012323 530CEE0096BB8929 9B4E5B77SCIZOR25214170 0AB256A2F8D4BFAE D2C136F56B012323 530CEE0096BB8929 9B4E5B77SHUCKLE25214170 0AB256A2A94D8CB8 560257D46B012323 530CEE0096BB8929 9B4E5B77HERACROSS25214170 0AB256A2779D6EBF 3139EFF66B012323 530CEE0096BB8929 9B4E5B77SNEASEL25214170 0AB256A2C21BA23A 95AB64BD6B012323 530CEE0096BB8929 9B4E5B77TEDDIURSA25214170 0AB256A2EDEB2FF0 88466B796B012323 530CEE0096BB8929 9B4E5B77URSARING25214170 0AB256A22607FA8F 4BF940FA6B012323 530CEE0096BB8929 9B4E5B77SLUGMA25214170 0AB256A2E2899947 9269834F6B012323 530CEE0096BB8929 9B4E5B77MAGCARGO25214170 0AB256A2A58E1198 6E004BAD6B012323 530CEE0096BB8929 9B4E5B77SWINUB25214170 0AB256A2F949DADD BBC8B5CD6B012323 530CEE0096BB8929 9B4E5B77PILOSWINE25214170 0AB256A2AA68D49C B33C89726B012323 530CEE0096BB8929 9B4E5B77CORSOLA25214170 0AB256A2DDEFF53A EC57A23F6B012323 530CEE0096BB8929 9B4E5B77REMORAID25214170 0AB256A2A67D580A B44A4DF46B012323 530CEE0096BB8929 9B4E5B77OCTILLERY25214170 0AB256A278BA5E9D BA836EEB6B012323 530CEE0096BB8929 9B4E5B77DELIBIRD25214170 0AB256A2BC1FE4EC 9F1818A16B012323 530CEE0096BB8929 9B4E5B77MANTINE25214170 0AB256A23AF8DB31 042E9DF96B012323 530CEE0096BB8929 9B4E5B77SKARMORY25214170 0AB256A292DE3CD4 65C141066B012323 530CEE0096BB8929 9B4E5B77HOUNDOUR25214170 0AB256A2CABF0A0B B0E620D36B012323 530CEE0096BB8929 9B4E5B77HOUNDOOM25214170 0AB256A2D8D99C49 B49D47DC6B012323 530CEE0096BB8929 9B4E5B77KINGDRA25214170 0AB256A22B185541 DB13ACF66B012323 530CEE0096BB8929 9B4E5B77PHANPY25214170 0AB256A2CBCB02D6 C41FE3F46B012323 530CEE0096BB8929 9B4E5B77DONPHAN25214170 0AB256A2B8A6C516 12ECADE56B012323 530CEE0096BB8929 9B4E5B77PORYGON25214170 0AB256A204EA10C3 8DB0146F6B012323 530CEE0096BB8929 9B4E5B77STANTLER25214170 0AB256A29C0B5F02 A2857BBC6B012323 530CEE0096BB8929 9B4E5B77SMEARGLE25214170 0AB256A249D7E467 103D0D486B012323 530CEE0096BB8929 9B4E5B77TYROGUE25214170 0AB256A23D2030E2 B2A0CACE6B012323 530CEE0096BB8929 9B4E5B77HITMONTOP25214170 0AB256A2A357C435 8BC380D16B012323 530CEE0096BB8929 9B4E5B77SMOOCHUM25214170 0AB256A28C287F7F E3950A6E6B012323 530CEE0096BB8929 9B4E5B77ELEKID25214170 0AB256A2A78E8FFA EDB5DA5C6B012323 530CEE0096BB8929 9B4E5B77MAGBY25214170 0AB256A2D77AEB51 E63292DB6B012323 530CEE0096BB8929 9B4E5B77MILTANK25214170 0AB256A21A55F1D1 2FCDADEA6B012323 530CEE0096BB8929 9B4E5B77BLISSEY25214170 0AB256A201EA07BF 793C86F26B012323 530CEE0096BB8929 9B4E5B77RAIKOU25214170 0AB256A243FF33D1 F368CDE66B012323 530CEE0096BB8929 9B4E5B77ENTEI25214170 0AB256A20C8037A6 BE1D9DB26B012323 530CEE0096BB8929 9B4E5B77SUICUNE25214170 0AB256A280755BDB E392B8066B012323 530CEE0096BB8929 9B4E5B77LARVITAR25214170 0AB256A22C8E4296 84D8D6E36B012323 530CEE0096BB8929 9B4E5B77PUPITAR25214170 0AB256A28418E051 5C53CE386B012323 530CEE0096BB8929 9B4E5B77TYRANITAR25214170 0AB256A232D66B09 403541036B012323 530CEE0096BB8929 9B4E5B77LUGIA25214170 0AB256A2545C676A 51FFDC1C6B012323 530CEE0096BB8929 9B4E5B77HO-OH25214170 0AB256A2437065EF 67DF37EF6B012323 530CEE0096BB8929 9B4E5B77CELEBI25214170 0AB256A24AEC27E8 A5FF15406B012323 530CEE0096BB8929 9B4E5B77TREECKO25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00D9FE5FBF B09F0205GROVYLE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE001AA369E5 72BBA287SCEPTILE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00673752FC D4065FA8TORCHIC25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE002F22FB72 D5887213COMBUSKEN25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00136BD0D6 606187D2BLAZIKEN25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00FCEF6F25 3905588CMUDKIP25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00A72262EA 7F7FD464MARSHTOMP25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE008EED2DB5 964D67F8SWAMPERT25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE001A6BE162 4481A843POOCHYENA25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE007A1769D1 40699C90MIGHTYENA25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE004B9FB849 14A5AA94ZIGZAGOON25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00F1F00B1F F5B3721ALINOONE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00EF31EC55 1417DEC6WURMPLE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00A83BF115 130C3917SILCOON25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE002244D1D6 A87DAAB7BEAUTIFLY25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE006DBB6131 90E40C0ACASCOON25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00AD5C9BC6 8E3E4C3BDUSTOX25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE007CC9941A A70E2C37LOTAD25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00D4BE7AA5 F9CE65B8LOMBRE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE009459FC5B 5516BE48LUDICOLO25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00809DED68 B67856D4SEEDOT25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00DCE40F64 D45D202ENUZLEAF25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00BF87B744 16F7C28CSHIFTRY25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE003C703413 6B8119CCNINCADA25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0043A8378B 9EF75A96NINJASK25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0022DDE250 8D8EC616SHEDINJA25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0052C2D901 7344A4FATAILLOW25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00BBB05E5B 3A3FDC85SWELLOW25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00D0B107DB 027BEBD8SHROOMISH25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE003F140B0A 5937E9BEBRELOOM25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00A32B0FED 60C07CFASPINDA25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00CDB2A8AF 7D43F8B7WINGULL25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00C963D063 10F5AC28PELIPPER25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0073285D38 A5A4E2BDSURSKIT25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0000C9CFD8 65021DD5MASQUERAIN25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00A14CF5B9 0D7133A1WAILMER25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00769A7373 7F6C71B8WAILORD25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0047B99235 3CAC8E1FSKITTY25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00B4015263 3D8633C6DELCATTY25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE003088742E D89961FAKECLEON25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0074154C68 0EF0C16FBALTOY25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00F20AE4A5 8B610FCACLAYDOL25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE005413C7F0 CE1DFBD5NOSEPASS25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE001442906D 473E0C26TORKOAL25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0042084D1D C19BB889SABLEYE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE008D571791 584F1676BARBOACH25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00B5BCD3CC DB08C2DAWHISCASH25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0044DD8537 0FACB798LUVDISC25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00F12028C4 0328D5DDCORPHISH25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00EFA89FA3 A3E1A789CRAWDAUNT25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0085125B29 D2CE1B37FEEBAS25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE006E805A17 D4A84889MILOTIC25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00F78C3DA6 F97B5B3DCARVANHA25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00A9CF954D E9766F71SHARPEDO25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00E684507C B44D6D05TRAPINCH25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00B1088C6F 3E950D4CVIBRAVA25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE004DC25E25 13510F3CFLYGON25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00911CF1D9 1617CFE7MAKUHITA25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE007B801817 11F090AAHARIYAMA25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE004D371C9E 0A2DF533ELECTRIKE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE003F5C8201 651A6EFDMANECTRIC25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE009AA97665 37DD44B1NUMEL25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00AA1264F4 8D3DB4BECAMERUPT25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE005166F096 A0F21E46SPHEAL25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00E52A33D8 9E4152F7SEALEO25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE001CAA4FF9 CFBC38ACWALREIN25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00AF5D5782 CEF3B5F2CACNEA25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00E50B77C1 C220E7C0CACTURNE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE005BFC0B46 9DDC0643SNORUNT25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00B0C7AEC3 524643FFGLALIE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0050020D7B 77627E33LUNATONE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE003F5FE916 3075AF6ESOLROCK25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00B277605C 646BAD0DAZURILL25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0026ADB7EE 91286E09SPOINK25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00BF9B34C2 D768D3A9GRUMPIG25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE007FD8F8C5 BEAD0097PLUSLE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00B135B018 4F5665D6MINUN25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00DB37A521 AA84D2C4MAWILE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE005F3C63E3 B673BE5EMEDITITE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE000E4C4AA5 E7F532D7MEDICHAM25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00063E4A1A E5A25573SWABLU25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00F8AC663C 65487239ALTARIA25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0077BF3639 95EBCE8CWYNAUT25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00CB8303C4 2D5A9910DUSKULL25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00A2E933B5 2F11EC3EDUSCLOPS25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00C7A5752A B4204332ROSELIA25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0023E5A94B D21E7E80SLAKOTH25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00485C366A DA423D56VIGOROTH25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00FEA287AE FFB54BB5SLAKING25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE005D38F9C5 DAA67938GULPIN25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00A86C4608 9C15E158SWALOT25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00CA12CA9A 91D29CAFTROPIUS25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0050C81E21 6119F922WHISMUR25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00FBC2DB33 D8FC5AC6LOUDRED25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00FE9AF7C9 14FDA298EXPLOUD25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0014182A0A 79282B1BCLAMPERL25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00AC4037BF 03D48B47HUNTAIL25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE000C724AF3 BA81EAA3GOREBYSS25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0059D84A8F 121CD813ABSOL25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0084DDB13C BF8191AESHUPPET25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE008341095A BEE333E8BANETTE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00EC92A4E9 B9482C67SEVIPER25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0080AFF5CB E67520ADZANGOOSE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00F18DC227 1C86F9E4RELICANTH25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00A80E3734 B2245A9BARON25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00EEC41DEB 3342969FLAIRON25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0079BE0284 FA8BF8A0AGGRON25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE008388E07F 48E67820CASTFORM25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0006C43F9A 7BD8363CVOLBEAT25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00B86B39BB 97DC88B5ILLUMISE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00F75A3D1C 04A663CFLILEEP25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00461F0590 FCD7E05CCRADILY25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0015C4B0A5 E98A0379ANORITH25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00E98E6596 D6AFAB27ARMALDO25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE006BCA1BD9 953420E2RALTS25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0086C62F1D 27B0AF88KIRLIA25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE001A2EEF24 65E331B7GARDEVOIR25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE007D45FD6B BAABF3CFBAGON25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00D701EA4F 59B08C77SHELGON25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00CECF6CF9 AFA8D274SALAMENCE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE002FCB50C0 DBECD9CBBELDUM25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00ACB05D5E 076626E0METANG25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00BD2BFF8F FE6AA4DBMETAGROSS25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00CA6230A5 D89220E0REGIROCK25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00A72D5514 4128DA3DREGICE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE001A2209C5 C0228D4CREGISTEEL25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00742ED98D 9B284DFAKYOGRE25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0016AFD4E7 E10BFB55GROUDON25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE000002FF77 A52C0BAFRAYQUAZA25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00C5ECDE5B 0D6B09C8LATIAS25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0026A5F4EA 772A0B12LATIOS25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0072BAB975 7E4038A8JIRACHI25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE00FFF032FD FAF9AFD2DEOXYS25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0027C35F73 A8E9E879CHIMECHO25214170 0AB256A2D2BF38B5 7E300C386B012323 530CEE0068427D4C A9059985
Aquí están los Codebreakers de las islas que son:Código para ir a:
Isla de Mew : 82CBD483 7B9D8E0BIsla de Lugia y Ho-oh : B5B9E5C0 B11CE872La isla de Deoxis : E5AC0043 E1C4C8F0Isla del sur : 7703F025 00394020Nota: para llegar ahi ponen el Codebreaker y Gameshark y entran a cualquier casa. Cuando estén en la isla desactiven el código. Y si no les funcionan pónganlos como Gameshark pero NO borren los espacios. Para atrapar a Mew cuando lo vean solo persiganlo y hagan ya que los rete.
Codebreaker: Exp infinita:82000060 270F82022d48 270F82022f7c 270F8202309c 270F820241f0 270F
Una vez hayan activado el código pelean con cualquier Pokémon salvaje y ganarás la experiencia. Espero les sirvan yo mismo los comprobé en mi juego y funcionaron pero como advertencia si no se detienen a desactivar el código mientras su Pokémon gana experiencia no evolucionará, deben parar y dejen que suba un nivel y que evolucione y luego activan el codigo de nuevo para que siga ganando niveles.Un ejemplo:Si tengo a un Bulbasaur en nivel 3 uso el código peleo con un Pokémon salvaje y lo dejo en nivel 19 suponiendo; ya se pasó de su nivel de evolución (que es el 16), así que deben desactivar el código justo cuando dice: "Bulbasaur was elevated to Lv. 20". Desactivan el código y así, cuando suba al nivel 20 por completo, evolucionará, luego ponen el código de nuevo y se ponen a pelear (y con esto me refiero al juego) y hacen lo mismo para que pueda evolucionar en Venasaur y después lo usan de nuevo si quieren para que quede en nivel 100.Ojalá se entienda mi ejemplo y con esta clave no necesitan Rare Candy.
Acá van otros codigos:(Son de objetos).
Master Balls en PC: 128898B6 EDA43037Old sea map en PC: 5B1CB4D7 10FA9D05Aurora Ticket en PC: 483511F5 E6C8E537Mystic Ticket en PC: BE39B3A8 280987E1rare candy: BFF956FA 2F9EC50DEon ticket en PC: 0A6626D3 648DA17AHp Up en PC: D01C5E9D 017C0F02Protein en PC: 5EB429D8 478D5A90Iron en PC: 31BECF62 6D94C212Carbos en PC: 2CCDF091 99F295D4Calcium en PC: 98DDBA3E FA0033ADLucky Egg en PC: FAC516C7 38D973EF
PARA TENER ATRAPADOS LOS 386 PKMN DE LVL 90 EN LA PC.Colócalo en CODE= 02007bc4:000e39f8Luego ve a ver a la PC y Vualá
          trucos pokemon oro y plata (solo español)        
buscas!1) Este es el código: 01XXEDD02) Reemplaza las XX por el número del Pokémon que buscas.Cuidado: ¡puede borrar tu partida!
01 - Bulbasaur 02 - Ivysaur 03 - Venusaur 04 - Charmander 05 - Charmeleon 06 - Charizard 07 - Squirtle 08 - Wartortle 09 - Blastoise 0A - Caterpie 0B - Metapod 0C - Butterfree 0D - Weedle 0E - Kakuna 0F - Beedrill 10 - Pidgey 11 - Pidgeotto 12 - Pidgeot 13 - Rattata 14 - Raticate 15 - Spearow 16 - Fearow 17 - Ekans 18 - Arbok 19 - Pikachu 1A - Raichu 1B - Sandshrew 1C - Sandslash 1D - Nidoran F 1E - Nidorina 1F - Nidoqueen 20 - Nidoran M 21 - Nidorino 22 - Nidoking 23 - Clefairy 24 - Clefable 25 - Vulpix 26 - Ninetales 27 - Jigglypuff 28 - Wigglytuff 29 - Zubat 2A - Golbat 2B - Oddish 2C - Gloom 2D - Vileplume 2E - Paras 2F - Parasect 30 - Venonat 31 - Venomoth 32 - Diglett 33 - Dugtrio 34 - Meowth 35 - Persian 36 - Psyduck 37 - Golduck 38 - Mankey 39 - Primeape 3A - Growlithe 3B - Arcanine 3C - Poliwag 3D - Poliwhirl 3E - Poliwrath 3F - Abra 40 - Kadabra 41 - Alakazam 42 - Machop 43 - Machoke 44 - Machamp 45 - Bellsprout 46 - Weepinbell 47 - Victreebel 48 - Tentacool 49 - Tentacruel 4A - Geodude 4B - Graveler 4C - Golem 4D - Ponyta 4E - Rapidash 4F - Slowpoke 50 - Slowbro 51 - Magnemite 52 - Magneton 53 - Farfetch'd 54 - Doduo
55 - Dodrio 56 - Seel 57 - Dewgong 58 - Grimer 59 - Muk 5A - Shellder 5B - Cloyster 5C - Gastly 5D - Haunter 5E - Gengar 5F - Onix 60 - Drowzee 61 - Hypno 62 - Krabby 63 - Kingler 64 - Voltorb 65 - Electrode 66 - Exeggcute 67 - Exeggutor 68 - Cubone 69 - Marowak 6A - Hitmonlee 6B - Hitmonchan 6C - Lickitung 6D - Koffing 6E - Weezing 6F - Rhyhorn 70 - Rhydon 71 - Chansey 72 - Tangela 73 - Kangaskhan 74 - Horsea 75 - Seadra 76 - Goldeen 77 - Seaking 78 - Staryu 79 - Starmie 7A - Mr - Mime 7B - Scyther 7C - Jynx 7D - Electabuzz 7E - Magmar 7F - Pinsir 80 - Tauros 81 - Magikarp 82 - Gyarados 83 - Lapras 84 - Ditto 85 - Eevee 86 - Vaporeon 87 - Jolteon 88 - Flareon 89 - Porygon 8A - Omanyte 8B - Omastar 8C - Kabuto 8D - Kabutops 8E - Aerodactyl 8F - Snorlax 90 - Articuno 91 - Zapdos 92 - Moltres 93 - Dratini 94 - Dragonair 95 - Dragonite 96 - Mewtwo 97 - Mew 98 - Chicorita 99 - Bayleaf 9A - Meganium 9B - Cyndaquil 9C - Quilava 9D - Typhlosion 9E - Totodile 9F - Croconaw A0 - Feligatr A1 - Sentret A2 - Furret A3 - Hoothoot A4 - Noctowl A5 - Ledyba A6 - Ledian A7 - Spinarak A8 - Ariados
A9 - Crobat AA - Chinchou AB - Latern AC - Pichu AD - Cleffa AE - Igglybuff AF - Togepi B0 - Togetic B1 - Natu B2 - Xatu B3 - Mareep B4 - Flaaffy B5 - Ampharos B6 - Bellossom B7 - Marill B8 - Azumarill B9 - Sudowoodo BA - Politoed BB - Hoppip BC - Skiploom BD - Jumpluff BE - Aipom BF - Sunkern C0 - Sunflora C1 - Yanma C2 - Wooper C3 - Quagsire C4 - Espeon C5 - Umbreon C6 - Murkrow C7 - Slowking C8 - Misdreavus C9 - Unown CA - Wobbuffet CB - Girafarig CC - Pineco CD - Forretress CE - Dunsparce CF - Gligar D0 - Steelix D1 - Snubbull D2 - Granbull D3 - Qwilfish D4 - Scizor D5 - Shuckle D6 - Heracross D7 - Sneasel D8 - Teddiursa D9 - Ursaring DA - Slugma DB - Magcargo DC - Swinub DD - Piloswine DE - Corsola DF - Remoraid E0 - Octillery E1 - Delibird E2 - Maintain E3 - Skarmory E4 - Houndour E5 - Houndoom E6 - Kingdra E7 - Phanpy E8 - Donphan E9 - Porygon 2 EA - Stantler EB - Smeargle EC - Tyrogue ED - Hitmontop EE - Smoochum EF - Elekid F0 - Magby F1 - Miltank F2 - Blissey F3 - Raikou F4 - Entei F5 - Suicune F6 - Larvitar F7 - Pupitar F8 - Tyranitar F9 - Lugia FA - Ho-oh FB - CelebiModificar los ataques de tus Pokémon1) Estos son los códigos:Primer ataque: 01XX2CDASegundo ataque: 01XX2DDATercer ataque: 01XX2EDACuarto ataque: 01XX2FDA2) Mueve el Pokémon que buscas en la primera posición3) Reemplaza las XX por el ataque que buscas.¡Cuidado!: Puede borrar tu partida
01 - Pound02 - Karate Chop03 - Double Slap04 - Comet Punch05 - Mega Punch06 - Pay Day07 - Fire Punch08 - Ice Punch09 - Thunder Punch0A - Scratch0B - Vicegrip0C - Guillotine0D - Razor Wind0E - Swords Dance0F - Cut10 - Gust11 - Wing Attack12 - Whirlwind13 - Fly14 - Bind15 - Headbutt16 - Vinewhip17 - Stomp18 - Double Kick19 - Mega Kick1A - Jump Kick1B - Rolling Kick1C - Sand Attack1D - Slam1E - Horn Attack1F - Fury Attack20 - Horn Drill21 - Tackle22 - Body Slam23 - Wrap24 - Take Down25 - Thrash26 - Double-Edge27 - Tail Whip28 - Poison Sting29 - Twineedle2A - Pin Missle2B - Leer2C - Bite2D - Growl2E - Roar2F - Sing30 - Supersonic31 - Sonic Boom32 - Disable33 - Acid34 - Ember35 - Flamethrower36 - Mist37 - Water Gun38 - Hydro Pump39 - Surf3A - Ice Beam3B - Blizzard3C - Psybeam3D - Bubblebeam3E - Aurora Beam3F - Hyper Beam40 - Peck41 - Drill Peck42 - Submission43 - Low Kick44 - Counter45 - Seismic Toss46 - Strength47 - Absorb48 - Mega Drain49 - Leech Seed4A - Growth4B - Razor Leaf4C - Solar Beam4D - Poison Powder4E - Stunspore4F - Sleep Powder50 - Petal Dance51 - String Shot52 - Dragon Rage53 - Fire Spin54 - Thundershock 55 - Thunderbolt56 - Thunder Wave
57 - Thunder58 - Rock Throw59 - Earthquake5A - Fissure5B - Dig5C - Toxic5D - Confusion5E - Psychic5F - Hyponisis60 - Meditate61 - Agility62 - Quick Attack63 - Rage64 - Teleport65 - Night Shade66 - Mimic67 - Screech68 - Double Team69 - Recover6A - Harden6B - Minimize6C - Smoke Screen6D - Confuse Ray6E - Withdraw6F - Defense Curl70 - Barrier71 - Light Screen72 - Haze73 - Reflect74 - Focus Energy75 - Bide76 - Metronome77 - Mirror Move78 - Self-Destruct79 - Egg Bomb7A - Lick7B - Smog7C - Sludge7D - Bone Club7E - Fire Blast7F - Water Fall80 - Clamp81 - Swift82 - Skull Bash83 - Spike Cannon84 - Constrict85 - Amnesia86 - Kinesis87 - Softboiled88 - Hi-Jump Kick89 - Glare8A - Dream Eater8B - Poison Gas8C - Barrage8D - Leech Life8E - Lovely Kiss8F - Sky Attack90 - Transform91 - Bubble92 - Dizzy Punch93 - Spore94 - Flash95 - Psywave96 - Splash97 - Acid Armor98 - Crab Hammer99 - Explosion9A - Fury Swipes9B - Bonemerang9C - Rest9D - Rock Slide9E - Hyper Fang9F - SharpenA0 - ConversionA1 - Tri AttackA2 - Super FangA3 - SlashA4 - SubstitueA5 - StruggleA6 - SketchA7 - Triple KickA8 - ThiefA9 - Spider WebAA - Mind ReaderAB - NightmareAC - Flame Wheel
AD - SnoreAE - CurseAF - FlailB0 - Conversion2B1 - Air BlastB2 - Cotton SporeB3 - ReversalB4 - SpiteB5 - Powder SnowB6 - ProtectB7 - Mach PunchB8 - Scary FaceB9 - Faint AttackBA - Sweet KissBB - Belly DrumBC - Sludge BombBD - Mud SlapBE - OctazookaBF - SpikesC0 - Zap CannonC1 - ForesightC2 - Destiny BondC3 - Perish SongC4 - Icy WindC5 - DetectC6 - Bone RushC7 - Lock-OnC8 - OutrageC9 - SandstormCA - Giga DrainCB - EndureCC - CharmCD - RolloutCE - False SwipeCF - SwaggerD0 - Drink MilkD1 - SparkD2 - Fury CutterD3 - Steel WingD4 - Mean LookD5 - AttractD6 - Sleep TalkD7 - Heal BellD8 - ReturnD9 - PresentDA - FrustrationDB - SafeguardDC - Pain SplitDD - Sacred FireDE - MagnitudeDF - DynamicpunchE0 - MegahornE1 - DragonbreathE2 - Baton PassE3 - EncoreE4 - PursuitE5 - Rapid SpinE6 - Sweet ScentE7 - Iron TailE8 - Metal ClawE9 - Vital ThrowEA - Morning SunEB - SynthesisEC - MoonlightED - Hidden PowerEE - Cross ChopEF - TwisterF0 - Rain DanceF1 - Sunny DayF2 - CrunchF3 - Mirror CoatF4 - Psych UpF5 - ExtremespeedF6 - AncientpowerF7 - Shadow BallF8 - Future SightF9 - Rock SmashFA - WhirlpoolFB - Beat UpSiempre combates con Pokémon especiales010719D1Siempre peleas con Pokémon machos010519D1Siempre peleas con Pokémon hembras010419D1Múltiples niveles en una batalla01XX36D1Cambio de los Pokémon salvajes1) Este es el código: 01XXFCD02) Reemplaza XX por:01 - Nivel 10A - Nivel 1019 - Nivel 2532 - Nivel 5048 - Level 7564 - Nivel 100FF - Nivel 255Oponente dormido y envenenado0100ADD7Sin batallas aleatorias01000BD2Modificadores de Items1) Ingresa estos códigos:Item 1 Modificador 01XXB8D5Infinito Item 1 0163B9D5Item 2 Modificador 01XXBAD5Infinito Item 2 0163BBD5Item 3 Modificador 01XXBCD5Infinito Item 3 0163BDD5Item 4 Modificador 01XXBED5Infinito Item 4 0163BFD5Item 5 Modificador 01XXC0D5Infinito Item 5 0163C1D5Item 6 Modificador 01XXC2D5Infinito Item 6 0163C3D5Item 7 Modificador 01XXC4D5Infinito Item 7 0163C5D5Item 8 Modificador 01XXC6D5Infinito Item 8 0163C7D5Item 9 Modificador 01XXC8D5Infinito Item 9 0163C9D5Item 10 Modificador 01XXCAD5Infinito Item 10 0163CBD5Item 11 Modificador 01XXCCD5Infinito Item 11 0163CDD5Item 12 Modificador 01XXCED5Infinito Item 12 0163CFD5Item 13 Modificador 01XXD0D5Infinito Item 13 0163D1D5Item 14 Modificador 01XXD2D5Infinito Item 14 0163D3D5Item 15 Modificador 01XXD4D5Infinito Item 15 0163D5D5Pokéball Modificador Slot 1 01XXFDD5Infinito Pokéball Slot 1 0163FED5Infinito TM Slot 1 01638FD52) Reemplaza XX Por alguno de estos códigos (Items):
91 - TM33 ICE PUNCH 92 - TM34 SWAGGER 93 - TM35 SLEEP TALK 94 - TM36 SLUDGE BOMB 95 - TM37 SANDSTORM 96 - TM38 FIRE BLAST 97 - TM39 SWIFT 98 - TM40 DEFENSE CURL 99 - TM41 THUNDERPUNCH 9A - TM42 DREAM EATER 9B - TM43 DETECT 9C - TM44 REST 9D - TM45 ATTRACT 9E - TM46 THIEF 9F - TM47 STEEL WING A0 - TM48 FIRE PUNCH A1 - TM49 FURY CUTTER A2 - TM50 NIGHTMAREModificador de dia:1) Este es el código: 01XXDCD12) Reemplaza XX por:Lunes 00 - Martes 01 - Miercoles 02 Jueves 03 - Viernes 04 - Sábado 05 - Domingo 06Modificador de horarios:1) Este es el código: 01XXDDD12)Reemplaza XX por:Noche6 PM 12 - 7 PM 13 - 8 PM 14 - 9 PM 15 - 10 PM 16 11 PM 17 - 12 AM 00 - 1 AM 01 - 2 AM 02 - 3 AM 03Mañana4 AM 04 - 5 AM 05 - 6 AM 06 7 AM 07 - 8 AM 08 - 9 AM 09Día10 PM 0A - 11 AM 0B - 12 PM 0C - 1 PM 0D 2 PM 0E - 3 PM 0F - 4 PM 10 - 5 PM 11Modificador de Minutos1) Estos son los códigos: 01XXDED1 - 01XXDFD12) Reemplaza XX por: 0 00 - 1 01 - 2 02 - 3 03 - 4 045 05 - 6 06 - 7 07 - 8 08 - 9 09
          seccion trucos        
82FBD860AE242721313D2BCE9004E149 9F727E48188E88D7
82FBD860AE242721313D2BCE9004E149 E482934074AE24CA
82FBD860AE242721313D2BCE9004E149 761FA58F0C669A85
82FBD860AE242721313D2BCE9004E149 C68621E0CE91EAF2
82FBD860AE242721313D2BCE9004E149 6557E79B19945642
82FBD860AE242721313D2BCE9004E149 B42D1283C6EBBDBB
82FBD860AE242721313D2BCE9004E149 7BC26643F6351EA3
82FBD860AE242721313D2BCE9004E149 90AF0D841C4A45C9
82FBD860AE242721313D2BCE9004E149 8E732451F6EF7BA4
82FBD860AE242721313D2BCE9004E149 D99B190DCB5C3255
82FBD860AE242721313D2BCE9004E149 3866C190031535DD
82FBD860AE242721313D2BCE9004E149 662DB4A0150278A5
82FBD860AE242721313D2BCE9004E149 4A44AC2ED6B438D5
82FBD860AE242721313D2BCE9004E149 1D47A9C60524F0F7
82FBD860AE242721313D2BCE9004E149 C4741BAE97124E11
82FBD860AE242721313D2BCE9004E149 7D2A47BB332D52F3
82FBD860AE242721313D2BCE9004E149 B5B5FCBBCFCC8751
82FBD860AE242721313D2BCE9004E149 B5A578B46F1B591B
82FBD860AE242721313D2BCE9004E149 0A70DC5617BA6B8E
82FBD860AE242721313D2BCE9004E149 528A0B971B7D1DB1
82FBD860AE242721313D2BCE9004E149 145A57F6ADDF1B3A
82FBD860AE242721313D2BCE9004E149 944B4BE8D05C678B
82FBD860AE242721313D2BCE9004E149 CA8B36FCDF163AA9
82FBD860AE242721313D2BCE9004E149 7CAD36227FCCA6ED
82FBD860AE242721313D2BCE9004E149 23DAFA415B1ADBC8
82FBD860AE242721313D2BCE9004E149 A87F5761834F0FF9
82FBD860AE242721313D2BCE9004E149 2E666CF332395439
82FBD860AE242721313D2BCE9004E149 601F8154A460B6A7
82FBD860AE242721313D2BCE9004E149 8C5DE8C8A33E9D88
82FBD860AE242721313D2BCE9004E149 359F51861F36099C
82FBD860AE242721313D2BCE9004E149 BD8E35D5CF92A431
82FBD860AE242721313D2BCE9004E149 72F95810DB6FB4EF
82FBD860AE242721313D2BCE9004E149 4E39C71B8B168004
82FBD860AE242721313D2BCE9004E149 A587A72ACAA20267
82FBD860AE242721313D2BCE9004E149 D884D95282F6FD48
82FBD860AE242721313D2BCE9004E149 B02489453BC0030F
82FBD860AE242721313D2BCE9004E149 2BE7AED3B9751EC5
82FBD860AE242721313D2BCE9004E149 CB8E1E838A0B06FF
82FBD860AE242721313D2BCE9004E149 299CE04B43341CDD
82FBD860AE242721313D2BCE9004E149 21F8BC366CC818B7
82FBD860AE242721313D2BCE9004E149 8F6C9E12CB96CE33
82FBD860AE242721313D2BCE9004E149 179DCADEC474D278
82FBD860AE242721313D2BCE9004E149 53D971FF007FAAEB
82FBD860AE242721313D2BCE9004E149 5669AB79CAF18B71
82FBD860AE242721313D2BCE9004E149 6D88B6F968D141AB
82FBD860AE242721313D2BCE9004E149 FBC061A9072FC320
82FBD860AE242721313D2BCE9004E149 C07D2D075B6C82F2
82FBD860AE242721313D2BCE9004E149 9B8D1405198957C8
82FBD860AE242721313D2BCE9004E149 9EFEC4E6F24D5813
82FBD860AE242721313D2BCE9004E149 D4EFF5BB1311E2E8
82FBD860AE242721313D2BCE9004E149 EA64214226D6E5A6
82FBD860AE242721313D2BCE9004E149 79870CB095729832
82FBD860AE242721313D2BCE9004E149 4BEFDC30B4192001
82FBD860AE242721313D2BCE9004E149 61DBEB9F92DBFA58
82FBD860AE242721313D2BCE9004E149 2D5A7BBB525EF393
82FBD860AE242721313D2BCE9004E149 67E17F195D6EDD71
82FBD860AE242721313D2BCE9004E149 A20A4542D79124D0
82FBD860AE242721313D2BCE9004E149 372CE7DBA9C8EB5E
82FBD860AE242721313D2BCE9004E149 938CB852F9BB4D41
82FBD860AE242721313D2BCE9004E149 E1F4794A887F06BF
82FBD860AE242721313D2BCE9004E149 3A4F2D33CBF5A1B4
82FBD860AE242721313D2BCE9004E149 29BA2D42D510FFBA
82FBD860AE242721313D2BCE9004E149 BB6A3047431DFCFF
82FBD860AE242721313D2BCE9004E149 FC8A82EA704658D9
82FBD860AE242721313D2BCE9004E149 85B4AF9A41D7B768
82FBD860AE242721313D2BCE9004E149 E9D1D48800D975CA
82FBD860AE242721313D2BCE9004E149 E62FCE6B99A4823D
82FBD860AE242721313D2BCE9004E149 72B850FD79DE57D2
82FBD860AE242721313D2BCE9004E149 37A90703F49DE0B4
82FBD860AE242721313D2BCE9004E149 8F700F622CA08221
82FBD860AE242721313D2BCE9004E149 AC9122B26257AAE0
82FBD860AE242721313D2BCE9004E149 2E05069411BC05B3
Nidoran H
Nidoran M
82FBD860AE242721313D2BCE9004E149 55513D199B3DE2D4
82FBD860AE242721313D2BCE9004E149 957DE792C4607DA8
82FBD860AE242721313D2BCE9004E149 C446CE3B97CD0DC3
82FBD860AE242721313D2BCE9004E149 D2583A425BE8CB0E
82FBD860AE242721313D2BCE9004E149 189F92E1D21F4478
82FBD860AE242721313D2BCE9004E149 1DB3DE68672324D6
82FBD860AE242721313D2BCE9004E149 84F628669F914B8B
82FBD860AE242721313D2BCE9004E149 99A5DB56D3F68AE7
82FBD860AE242721313D2BCE9004E149 CA880BEE01C3CE5E
82FBD860AE242721313D2BCE9004E149 C5946A0E65BE02B0
82FBD860AE242721313D2BCE9004E149 6F5F7F3EFEA00143
82FBD860AE242721313D2BCE9004E149 CE51186D3686F6D2
82FBD860AE242721313D2BCE9004E149 349C482149728D68
82FBD860AE242721313D2BCE9004E149 B0DA39C505276564
82FBD860AE242721313D2BCE9004E149 17592A4C2C72F873
82FBD860AE242721313D2BCE9004E149 F683728DA1CB7A38
82FBD860AE242721313D2BCE9004E149 5157CACF5EB25845
82FBD860AE242721313D2BCE9004E149 CE85182FFEAF53F9
82FBD860AE242721313D2BCE9004E149 DB37D9E1B8BA4066
82FBD860AE242721313D2BCE9004E149 6E2ED8A024431D98
82FBD860AE242721313D2BCE9004E149 C62B84580FC8B29A
82FBD860AE242721313D2BCE9004E149 665C2F42369D779C
82FBD860AE242721313D2BCE9004E149 5CFB59B9D08C1A10
82FBD860AE242721313D2BCE9004E149 8DC39BCF3F710E3E
82FBD860AE242721313D2BCE9004E149 C5FFADC845F66362
82FBD860AE242721313D2BCE9004E149 5DBF2FCF30E8F421
82FBD860AE242721313D2BCE9004E149 8183477EE90ADD46
82FBD860AE242721313D2BCE9004E149 D7DF0A988D70EB4D
82FBD860AE242721313D2BCE9004E149 2B48952F978365BD
82FBD860AE242721313D2BCE9004E149 0F8A29BA2C2D1529
82FBD860AE242721313D2BCE9004E149 2817970AE0F6D0E4
82FBD860AE242721313D2BCE9004E149 D2CE7A4B797F7E89
82FBD860AE242721313D2BCE9004E149 D4515AC17C2BD132
82FBD860AE242721313D2BCE9004E149 8EA4FCB93A913D4D
82FBD860AE242721313D2BCE9004E149 C246C624FDB5125D
82FBD860AE242721313D2BCE9004E149 0DA20954262C11C0
82FBD860AE242721313D2BCE9004E149 0A68434581A60674
82FBD860AE242721313D2BCE9004E149 B8C7D72F087B6595
82FBD860AE242721313D2BCE9004E149 1DA4F7E6F247F39A
82FBD860AE242721313D2BCE9004E149 451597F6A1578DD9
82FBD860AE242721313D2BCE9004E149 F85BC8EB7CF30E57
82FBD860AE242721313D2BCE9004E149 F406B3200DAA38F6
82FBD860AE242721313D2BCE9004E149 5BAE22AD8F7D3013
82FBD860AE242721313D2BCE9004E149 0BB19CBCFA943A3E
82FBD860AE242721313D2BCE9004E149 007CC3331A7F8A4A
82FBD860AE242721313D2BCE9004E149 B3EE281789EA6EFC
82FBD860AE242721313D2BCE9004E149 BC71207B319D605F
82FBD860AE242721313D2BCE9004E149 6870774EDCCF5C26
82FBD860AE242721313D2BCE9004E149 A36ED36F10EDDF89
82FBD860AE242721313D2BCE9004E149 C6B2B1226711B417
82FBD860AE242721313D2BCE9004E149 B964DDC53615D4B1
82FBD860AE242721313D2BCE9004E149 D521BFDAF306CE43
82FBD860AE242721313D2BCE9004E149 BB0893DA002DE3DF
82FBD860AE242721313D2BCE9004E149 C3DA6AFF0F7B7083
82FBD860AE242721313D2BCE9004E149 8CEF1F80060461DD
82FBD860AE242721313D2BCE9004E149 CBA3EA0392726DCC
Para cambiar los movimientos hay que dirigirse al tutor de Pueblo Pardal y llevar Esc. corazón por cada movimiento que se desee elegir. Los códigos funcionan para las versiones en inglés y en español.
Acid armor
Aerial ace
Air cutter
Arm thrust
Aurora beam
Baton pass
Beat up
Blast burn
Blaze kick
Body slam
Bone club
Bone rush
Brick break
Bulk up
Bullet seed
Calm mind
Comet punch
Confuse ray
Conversion 2
Cosmic power
Cotton spore
Cross chop
Crush claw
Defense curl
Destiny bond
Dizzy punch
Doom desire
Double kick
Double team
Dragon claw
Dragon dance
Dragon rage
Dream eater
Drill peck
Egg Bomb
Faint attack
Fake out
Fake tears
False swipe
Fire blast
Fire punch
Fire spin
Flame wheel
Focus energy
Focus punch
Follow me
Frenzy plant
Fury attack
Fury cutter
Fury swipes
Future sight
Giga drain
Heal bell
Heat wave
Helping hand
Hi jump kick
Hidden power
Horn attack
Horn drill
Hydro cannon
Hydro pump
Hyper beam
Hyper fang
Hyper voice
Ice ball
Ice beam
Ice punch
Icicle spear
Icy wind
Iron defense
Iron tail
Jump kick
Karate chop
Knock off
Leaf blade
Leech life
Leech seed
Light screen
Lovely kiss
Low kick
Luster purge
Mach punch
Magic coat
Magical leaf
Mean look
Mega drain
Mega kick
Mega punch
Metal claw
Metal sound
Meteor mash
Milk drink
Mind reader
Mirror coat
Mirror move
Mist ball
Morning sun
Mud shot
Mud sport
Muddy water
Nature power
Needle arm
Night shade
Odor sleuth
Pain split
Pay day
Perish song
Petal dance
Pin missile
Poison fang
Poison gas
Poison sting
Poison tail
Powder snow
Psych up
Psycho boost
Quick attack
Rain dance
Rapid spin
Razor leaf
Razor wind
Rock blast
Rock slide
Rock smash
Rock throw
Rock tomb
Role play
Rolling kick
Sacred fire
Sand tomb
Scary face
Secret power
Seismic toss
Shadow ball
Shadow punch
Sheer cold
Shock wave
Signal beam
Silver wind
Skill swap
Skull bash
Sky attack
Sky uppercut
Slack off
Sleep powder
Sleep talk
Sludge bomb
Spider web
Spike cannon
Spit up
Steel wing
String shot
Stun spore
Sunny day
Super fang
Sweet kiss
Sweet scent
Swords dance
Tail glow
Tail whip
Take down
Teeter dance
Thunder wave
Tri attack
Triple kick
Vine whip
Vital throw
Volt tackle
Water gun
Water pulse
Water sport
Water spout
Weather ball
Wing attack
Zap cannon
El código elegido incorporará el objeto en el primer lugar de la lista de la sección objetos de la mochila. Los sharks funcionan para las versiones en inglés y en español.
Acro bike
Aguav berry
Amulet coin
Apicot berry
Aspear berry
Basement key
Bead mail
Belue berry
Berry juice
Big mushroom
Big pearl
Black belt
Black flute
Bluck berry
Blue flute
Blue orb
Blue scarf
Blue shard
Burn heal
Cheri berry
Chesto berry
Choice band
Claw fossil
Cleanse tag
Coin case
Contest pass
Cornn berry
Devon goods
Devon scope
Dire hit
Dive ball
Dragon fang
Dragon scale
Dream mail
Durin berry
Energy powder
Energy root
Enigma berry
Eon ticket
Escape rope
Exp. share
Fab mail
Figy berry
Fire stone
Fluffy tail
Focus band
Fresh water
Full heal
Full restore
Ganlon berry
Glitter mail
Good rod
Great ball
Green scarf
Green shard
Grepa berry
Guard spec.
Harbor mail
Hard stone
Heal powder
Heart scale
HM01 Cut
HM02 Fly
HM03 Surf
HM04 Strength
HM05 Flash
HM06 Rock smash
HM07 Waterfall
HM08 Dive
Hondew berry
HP up
Hyper potion
Iapapa berry
Ice heal
Kelpsy berry
King's rock
Lansat berry
Lava cookie
Lax incense
Leaf stone
Lepa berry
Liechi berry
Light ball
Lucky egg
Lucky punch
Lum berry
Luxury ball
Mach bike
Macho brace
Mago berry
Magost berry
Master ball
Max elixir
Max ether
Max potion
Max repel
Max revive
Mech mail
Mental herb
Metal coat
Metal powder
Miracle seed
Moomoo milk
Moon stone
Mystic water
Nanab berry
Nest ball
Net ball
Nomel berry
Old rod
Oran berry
Orange mail
Pamtre berry
Parlyz heal
Pecha berry
Persim berry
Petaya berry
Pinap berry
Pink scarf
Poison barb
Poké ball
Poké doll
PokéBlock case
Pomeg berry
PP max
PP up
Premier ball
Qualot berry
Quick claw
Rabuta berry
Rare candy
Rawst berry
Razz berry
Red flute
Red orb
Red scarf
Red shard
Repeat ball
Retro mail
Revival herb
Rm. 1 key
Rm. 2 key
Rm. 4 key
Rm. 6 key
Root fossil
S.S. ticket
Sacred ash
Safari ball
Salac berry
Scope lens
Sea incense
Shadow mail
Sharp beak
Shell bell
Shoal salt
Shoal shell
Silk scarf
Sitrus berry
Smoke ball
Soda pop
Soft sand
Soot sack
Soothe bell
Soul dew
Spell tag
Spelon berry
Star piece
Starf berry
Storage key
Sun stone
Super potion
Super repel
Super rod
Thick club
Timer ball
TM01 Focus punch
TM02 Dragon claw
TM03 Water pulse
TM04 Calm mind
TM05 Roar
TM06 Toxic
TM07 Hail
TM08 Bulk up
TM09 Bullet seed
TM10 Hidden power
TM11 Sunny day
TM12 Taunt
TM13 Ice beam
TM14 Blizzard
TM15 Hyper beam
TM16 Light screen
TM17 Protect
TM18 Rain dance
TM19 Giga drain
TM20 Safeguard
TM21 Frustration
TM22 Solar beam
TM23 Iron tail
TM24 Thunderbolt
TM25 Thunder
TM26 Earthquake
TM27 Return
TM28 Dig
TM29 Psychic
TM30 Shadow ball
TM31 Brick break
TM32 Double team
TM33 Reflect
TM34 Shock wave
TM35 Flamethrower
TM36 Sludge bomb
TM37 Sandstorm
TM38 Fire blast
TM39 Rock tomb
TM40 Aerial ace
TM41 Torment
TM42 Facade
TM43 Secret power
TM44 Rest
TM45 Attract
TM46 Thief
TM47 Steel wing
TM48 Skill swap
TM49 Snatch
TM50 Overheat
Tomato berry
Tropical mail
Ultra ball
Wailmer pail
Water stone
Watmel berry
Wave mail
Wepear berry
White flute
White herb
Wiki berry
Wood mail
X accuracy
X attack
X defend
X special
X speed
Yellow flute
Yellow scarf
Yellow shard

el codigo del pokemon es siempre arriba del nombre del pokemon
          guia pokemon oro y plata        
New Bark Town
- Cherrygrove City:Bajas de tu habitación y tu mamá te dice que el profesor Elm quiere que le hagas un favor, seguidamente te entrega el Pokégear al cual hay que ingresarle el día de la semana y te explica como usar el teléfono que trae incorporado. Salir de la casa y buscar al Profesor Elm en su laboratorio. Allí te pide que visites a Mr. Pokémon por que el hizo un hallazgo interesante, entonces te ofrece un Pokémon como compañero. Los Pokémon a elegir son: Chikorita ( Hierva ), Totodile ( agua ) o Cyndaquil ( fuego ). Una vez "bautizado" tu Pokémon te dice que Mr. Pokémon vive cerca de Cherrygrove City. También te da su numero de teléfono. Antes de salir, su ayudante te regala una potion ( poción ). Tomar la ruta 29. Seguí hasta encontrar un viejo vestido de marrón, Al hablar con el te explicará que es un Centro Pokémon y un Mart ( mercado ) y algunas cosas mas, luego te dará una Mapcard ( tarjeta mapa ) para el Pokégear. Tomar la ruta 30 en la cual hay una casa donde un hombre te regala una Berry y te explica que se consiguen en los árboles. Salir de ahí y segur camino hasta la casa del Mr. Pokémon. al entrar en su casa te entrega el Mystery Egg ( huevo misterioso ) para llevarle a Elm, como el Prof. Oak también esta allí, te da el nuevo Pokédex. Al salir de la casa, Elm llama desesperado por que algo pasó en su laboratorio y te pide que vuelvas. Al llegar a donde se encontraba el viejo de marrón, un chico extraño aparece y te desafía. Seguir el camino hacia el laboratorio donde Elm y un policía te esperan, Te cuentan que el chico extraño que te desafió se robo un Pokemon del laboratorio y te preguntarán su nombre, ponle un nombre por que el será tu rival por el resto del juego. Al darle el nombre el policía se va, entonces entrega el huevo que traes para el. Después de su sorpresa, te recomendara ir al Gimnasio de Violet city. Al salir el ayudante te dará una poké ball ahora podes empezar a atrapas Pokémon camino a Violet City ( Ciudad Violeta ). Al salir del pueblo nuevamente un chico te enseñará a usar la poké ball. Caminar hasta donde se ve el cartel de la casa de Mr. Pokémon y doblar para donde se ven los entrenadores en fila. A medida que ganas batallas, al hablarle a los entrenadores algunos te pedirán tu teléfono para llamarte, algunos llamaran para tener nuevas batallas, otros llamarán para hablar solamente, otros llamarán si ven algún Pokémon raro y otros para ofrecerte ítems que encontraron por el piso. Al llegar a este punto, si no visitaste a tu mamá antes de partir como me pasó a mi, ella llamará para preguntarte si querés que guarde tu dinero, si le decís que si, ella se quedará con una fracción de lo que ganes en las batallas y con eso te comprará cosas y las pondrá en tu PC. para que las uses. Si le decís no te quedarás con toda la plata vos. NO LO PUEDO CREER, ACABA DE APARECER UN CATERPIE BRILLANTE SIN USAR NINGÚN CÓDIGO GAMESHARK!!! SERÁ LA FAMOSA BUTTERFREE ROSA??? Sigo con el juego. Al terminar la ruta 30 esta la Dark Cave ( cueva oscura ) y un par de ítems, tomar la ruta 31 hasta Violet City.Violet City:Al llegar a Violet City se puede encontrar un chico que quiere cambiar Pokémon con vos. Mas adentro está la EarlŽs Pokémon Academy ( Academia Pokémon de Earl ) donde al acercarte al pizarrón o a los libros podrás leer información sobre el juego. Pasando la academia se encuentra la Sprout Tower ( Torre Sprout ) donde en la noche se pueden encontrar Pokémon fantasma. Entrar en ella y vencer a los monjes piso por piso teniendo en cuenta los ítems del lugar. Al llegar al último piso y vencer a los monjes aparece tu rival insultando al monje mayor y se va, ahora es tu turno de enfrentarlo, al ganarle te dará HM 05 flash para iluminar las cuevas oscuras pero para usarla necesitas la Zephirbadge. Ir al gimnasio de Falkner y al vencerlo te dará la Zephyr Badge, la TM 31y la habilitación del movimiento flash. Al salir del gimnasio victorioso Elm llama por teléfono y dice que ha hecho un descubrimiento y que tenés que hablar con su ayudante en el Centro Pokémon de esa ciudad. Al entrar al centro el ayudante te pedirá que te lleves al huevo y que llames a Elm en cuanto empolle. Subir hasta la ruta 36 y pasar por la entrada / salida norte a las Ruins Of Alph ( Ruinas de los Alpes ). Entrar en el Mystery Stone Panel Chamber ( Cámara de los misteriosos Paneles de Piedra ) ahí tendrás que acomodar los paneles para que se parezcan al Pokémon que describe al costado ( un Kabuto ). Al terminar el panel, se abre el piso y caes en un salón donde aparecen esos raros Pokémon llamados Unown, al capturar 3 de ellos salir de ese salón por la escalera. Al salir un científico estará esperándote en la puerta y te arreglará tu Pokédex para ver a todos los Unown. Para usar ese Upgrade hay que: apretar start y seleccionar Pokédex ahí apretar select y podrás elegir entre el antiguo orden de los Pokémon, el nuevo orden o de A a Z y además el modo Unown. Caminar hacia la salida / entrada del este hasta la ruta 32.Violet City - Azalea Town:En la ruta 32, habla con el primer niño que encuentres el te dará la Miracle Seed ( semilla milagrosa ) que al dárselo a tener a un Pokémon hierva mejora sus ataques. Caminar hacia el sur y subir al puente, hablar con los entrenadores y darle a uno de ellos tu teléfono para algo importante. De ahí pasar por donde un tipo quiere venderte una Slowpoke tail ( cola de Slowpoke ) y si esta Frieda pedirle tu regalo ( leer los chicos de la semana ) , entrar en el Centro Pokémon y hablar con el chico de verde, el te dará la Old Rod ( caña vieja ) y seguir hasta la Union Cave ( Cueva Unión ) ahí habrá entrenadores, Pokémon de piedra e ítems en el piso. Caminar hasta salir a la ruta 33. Cerca de ahí está el Slowpoke Well ( Pozo Slowpoke ) custodiado por un Rocket, segur de largo hasta KurtŽs House ( Casa de Kurt ) en Azalea Town. Una vez en su casa, te contará que los Rocket están en el Slowpoke Well cortándole las colas a los Slowpoke para venderlas y después sale corriendo. Al llegar al pozo, el Rocket ya no está y podes bajar, ahí Kurt te dice que se lastimó bajando y no puede ayudar a los Slowpoke, por eso te pide que lo hagas por el. Al ir caminando por dentro del pozo encontrarás a los Rockets listos para pelear. Al terminar con ellos, aparecerá Kurt y te transportará a su casa y al hablar con el te regalará una Lure Ball, muy buena para Pokémon acuáticos y si agarraste un wht apricorn ( apricorn blanco ) de su patio trasero, también hará una bola con el. Ahora ir a la casa de Charcoal Kiln ( Carbón Kiln ) donde el tipo te dice que su ayudante se fue al Ilex Forest ( Bosque Ilex ) y no volvió. Al caminar hacia el Ilex Forest aparece tu rival buscando pelea. Al entrar al bosque te encontrás con el ayudante que te cuenta que su FarfetchŽd se escapó y te pide que lo busques. Al caminar un poco más adentro del bosque lo podes ver, empujarlo hasta que regrese con el ayudante. Una vez que regresó, el jefe del chico te regala la HM 01 Cut ( cortar ) para cortar los arbustos pequeños del costado del camino, pero necesitarás la medalla Colmena . Regresar al pueblo y entrar al gimnasio de Bugsy. Al vencerla te llevaras la Hive Badge, la TM 49 y podrás usar cut. Ir a la casa de Charcoal Kiln otra vez y uno de ellos te dará un charkoal que sirve para incrementar los ataques de fuego.Volver al bosque Ilex y cortar los árboles que te impiden el paso, seguir caminando hasta que encuentres a un entrenador que te regala la TM 02 Headbutt con la cual se le puede dar un cabezazo a los arbolitos para que los Pokémon durmientes caigan al piso. Seguir hasta encontrar un edificio, la chica de Butterfree te regalara la TM 12, al salir del otro lado del edificio estarás en la ruta 34 de Goldenrod City ( Ciudad Caña Dorada ).Goldenrod City - Ecruteak City:Cruza a los entrenadores y adéntrate en la ciudad. En Goldenrod City está el Day - care ( Guardería ) donde si dejas un Pokémon hembra y un macho del mismo Pokémon tendrán un huevo que empollará al igual que el que te dio Elm. También se puede dejar un Pokémon y un Ditto ya que este puede tener huevos con cualquiera. Mas allá del Day - care, está es súper mart, donde podes comprar lo que sea. No te olvides de revisar el subsuelo, tiene muchos ítems. En el 5º piso te dan el Mystery gift ( regalo misterioso ) para usar con cable link y además hay un chico que quiere intercambiar Pokémon. Al salir del súper mart anda hacia Goldenrod City Radio Tower ( Torre de Radio de Ciudad Caña Dorada ). Ahí un hombre mirará los números de I.D. de tus Pokémon intercambiados, y si salís ganador, te regalara una Master Ball, junto a el hay una chica que te hace preguntas, si las contestas bien te ganas una Radio Card ( targeta Radio ). Preguntas 1)¿ Puede el mapa del pueblo verse en el Pokégear ? SI 2) ¿ puede Nidorina se femenina solamente ? SI 3) ¿ Usa Kurt apricorn para hacer poké balls ? NO 4) ¿ Magikarp no aprende ninguna TM ? SI 5) ¿ Es Marie la compañera del prof. Oak en su programa de radio ? NO. Ahora podes escuchar la radio en la Pokégear. Salí de la radio y camina a la derecha hasta el fondo y después hacia abajo, en la primera casa encontrarás a la mujer que te dice si tus Pokémon son felices o no, y mas abajo la bicicletería, allí te darán una bici a cambio de publicidad. En el centro de la ciudad está el Goldenrod City Game Corner ( casino ) donde un hombre te cuenta que tiro su monedero en el subterráneo, pasando el casino esta la casa de Bill, donde una niña te dará su número, desde ahora cuando tu Box de Pokémon esté llena, el te llamará para advertirte. Mas abajo esta la Undergrund Entrance ( entrada subterránea ) entrar en ella. Al bajar encontrarás la peluquería para hacer felices a tus Pokémon y encontrarás el Coin Case ( monedero ) para el casino. Volver y entrar al casino para jugar un rato, podes ganar algunas TM o Pokémon. Ahora al gimnasio de Whitney, una vez que le ganas llora y no te da nada, pero al querer salir una entrenadora te para y te habla, ahora si le hablas de nuevo te da la Plain Badge y la TM 45. Mas o menos en este punto nace Togepi y hay que llamar a Elm, el cual te pide que lo vayas a ver. Antes de ir tenés que visitar las casitas a la derecha del gimnasio, en una de ellas una chica te dará la Squirtbotle ( botella salpicadora ), no te la da si no tenés la medalla de ese gimnasio. Estás listo para ir al norte. Al pasar por por ese edificio habla con el guardia de rojo, el te pedirá que le lleves un Pokémon con una nota a un tipo en la ruta 31, hacele lugar en tu grupo y llévalo. Al salir te encontrás en la ruta 35 y mas adelante la entrada del Parque, donde los martes, jueves y sábados hay un Bug Catching Contest ( concurso de atrapar bichos ). Antes de entrar al parque, doblar a la derecha, cortar el arbusto al lado del entrenador y pasar, doblar a la derecha y subir hasta donde está ese árbol raro. Al acercarte a el usa la botella y el te atacará y podrás atrapar a Sudowoodo. Una vez que el camino esté libre, caminar a la derecha y hablar con el gordito de azul que te dará la TM 08 y si es jueves, cerca de el estará Artur, al hablar con el te dará un regalo. Seguir por la ruta 36 cortando y cabeceando los arbolitos que antes no podías hasta Violet City. Andá a la ruta 31 y dale el Pokémon al tipo que está parado frente al agua, junto al arbusto. El mensaje dice que la Dark Cave se conecta con otra cueva y te dará a cambio la TM 50. Ahora que podes usar flash date una vuelta por la cueva. Antes de entrar, enséñale Rock - Smash a un Pokémon, con este ataque podes romper las piedras que bloquean el camino en la cueva. Al salir estarás en un campo verde en la ruta 46 cerca del Mountain Rd. ( camino de montaña ). Al atravesar la salida estas en la ruta 29, si es martes habla con Tuscany y ella te dará algo. Ahora estas súper cerca de New Bark Town. Al entrar al laboratorio Elm agradecido por haberle cuidado a Togepi te regala una Everstone que sirve para al dársela a un Pokémon no evolucione mientras la sostenga. Asunto terminado en New Bark, ahora podes regresar a donde estaba Sudowoodo en la ruta 37 y caminar al norte hasta Ecruteak City.Ecruteak City - Olivine City:Al entrar en el Centro Pokémon de Ecruteak aparece Bill y te cuenta sobre la Time Capsule ( cápsula del tiempo ) que sirve para traer o llevar tus Pokémon por el cable link con las versiones Red, Blue y Yellow. La primera parada es en el Ecruteak Dance Theater ( Teatro de Danzas Ecruteak ) al entrar y vencer a las cinco bailarinas, el viejo con sombrero te regalará la HM 03 surf. Salir y ir a la casita marrón al lado del gimnasio, ahí te darán el Itemfinder para encontrar la ítems que no se ven. Ahora el gimnasio. Este gimnasio tiene un piso del cual te podes caer, para que eso no te pase camina es zig-zag de entrenador a entrenador hasta llegar a Morty. al vencerlo te ganas la Fog Badge ( medalla Niebla ), la TM 30 y podrás usar surf. Al salir del gimnasio entrar la Burned Tower ( torre Quemada ) al norte de la ciudad. Al entrar en la torre aparece tu rival diciendo que vino a capturar a los Pokémon legendarios y te desafía a un combate. Al terminar, usar e Itemfinder para buscar los objetos tirados por ahí, usar el Smash - Rock para limpiar el camino, recorrer el piso superior y dejarse caer por el hoyo en el centro del lugar. Al caer te encuentras al lado de los Pokémon perros Legendarios, al acercarte a ellos saldrán corriendo para todos lados, de ahora en más ellos aparecerán en cualquier parte y será muy difícil atraparlos por que huyen muy fácilmente. Buscar en el área por ítems y nuevos Pokémon, al terminar subir por la escalera y salir. Uno de los chicos que hay por ahí, te cuenta que hay problemas en el faro de Olivine City por que el Pokémon con el que alumbraban está enfermo, como hay que ir a ver que pasa tenés que ir a Olivine. Para llegar ahí debes tomar la ruta 38 y mientras caminas, podes capturar algunos Pokémon y combatir a los otros entrenadores hasta llegar a la ruta 39. Pasando la ruta 39 está la Moomoo Farm ( Granja Mumu ) al hablar con los granjeros te van a decir que Milktank está enferma y no da más leche, al ir al establo, una de las nenas te dice que MooMoo necesita Berries, al enfrentar a Moomoo te pregunta si le das una Berry a Milktank, si tenés, daselas. Necesita 8 Berrys en total. Al curarla anda a ver a los granjeros, el te venderá Moomoo Milk que restaura el HP de un Pokémon, y ella te dará la TM 13. Salir de la granja y caminar por el corral con el Itemfinder para encontrar la pepita que hay ahí ( por la zona del centro...). Salir del corral y por la ruta 39 llegar Olivine City. Al pasar por el gimnasio de Olivine, aparecerá tu rival, solo que esta vez se marcha sin pelear. En la primera casa que se ve, un pescador te regala la Good Rod ( caña buena ). También visitar la casa vecina al Centro Pokémon, ahí un tipo te regalará la HM 04 Strength ( fuerza ) que sirve para mover bultos pesados. Salir y seguir hasta el Olivine Lighthouse ( Faro Olivine ) y entrar, paelear con los entrenadores y subir por las escaleras hasta llegar al último piso, ahí están Jasmine y Amphy, el Pokémon enfermo. Ella te pide que vayas hasta la Pharmacy ( farmacia ) en Cianwood a buscar un remedio para el Pokémon. para salir tenés que saltar a los hoyos negros. Al salir caminar hacia las casas de atrás del faro, en una de ellas un chico quiere intercambiar un Pokémon. Acercarse al agua en frente del Centro Pokémon y nadar con surf. Cruzar las aguas infestadas de Tentacool y Tentacruel pasando las cuatro islitas chicas hasta llegar a la isla más grande. Cianwood City - Olivine City:En Cianwood City podes sacarles fotos a tus Pokémon en el Cianwood City Photo Studio ( estudio fotográfico de Cianwood ), siempre que tengas una impresora para el G.B. Dirigite a la farmacia y pedí el remedio, luego andá al gimnasio de Chuck. Allí necesitarás saber el movimiento Strength para llegar a chuck. Las piedras deben moverse empujando las de los lados hacia adentro y después la del medio al costado. Al ganarle a Chuck te llevaras la Storm Badge ( medalla tormenta ), la TM 01 y te permite volar con el movimiento Fly. Al salir del gimnasio habla con la mujer que camina por la puerta del mismo, ella te dará la HM 02 Fly ( volar ).También visita al tipo que tene miedo de que le roben su Pokémon y te pide que se lo cuides, al volver a ir te pide que se lo regreses pero no te da nada a cambio del favor. Ahora enseña a volar a algún Pokémon y volá hasta Olivine City. Camina hacia el faro y dale el medicamento a Jasmine, una vez curado el Pokémon, Jasmine vuelve al gimnasio. Seguirla y competir con ella. Al ganarle te dará la Mineral Badge ( Medalla mineral ) y la TM 23. Ya que podes volar, pegate una vuelta por lo de Kurt a ver si la pokéball está terminada, si lo está dejale otro aprikorn para que haga otra. Volá a Ecruteak City y camina hacia la derecha por la ruta 42.Mount Mortar - Mahogany Town:En la ruta 42 antes de entrar al Mt. Mortar recorda vaciar tu mochila y llevar tu Pokémon "fuerte" y tu Pokémon "lumínico" y hace que ilumine el lugar. Recorrer el lugar con el Itemfinder y capturar algunos Pokémon. Llegar hasta la piedra y moverla, recorrer esa zona por más ítems, volver y salir por el otro lado de la cueva y caminar por la ruta 42 hasta Mahogany Town. A la derecha hay un tipo que no te deja pasar y te cargosea para que le compres una Ragecandybar y como el gimnasio está bloqueado, la única ruta posible es la ruta 43 al Lake or Rage. En esa ruta hay una edificio tomado por los Rockets y cada vez que entres, quieras o no, te quitaran 1000$ por eso es mejor pasar por el pasto. Del lado izquierdo del camino hay unos laguitos, cruzarlos y hallar el caminito a la casa secreta ( hacé lugar en la mochila antes de ir ). Caminá por entre los arbolitos hasta llegar a la casa, en ella un chico te da la TM 10. Si es miércoles, parado cerca de la casa se lo puede ver a Wesley, habla con el. Volver a la ruta 43 y subir hasta el Lake of Rage. Ahí está la Fishing GuruŽs House ( casa del Guru de la pesca ). Cada vez que atrapes un Magikarp llévalo para que el lo vea, si es el más grande que jamás vio, te dará un premio. Ir al lago y nadar hasta el Gyarados Rojo y brillante. Atrápalo y salí del agua. Al salir, mira que ahora parado junto al cartel del lago hay un hombre de capa negra, al hablar con el te pedirá que le ayudes a investigar por que los Magikarp están evolucionando y te dirá que te espera en Mahogany. Volá o camina y entra en el mercado, ahí el te dirá que una extraña señal de radio está saliendo de ese lugar y que hay que separarse para investigar. Baja la escalera y camina teniendo en cuenta que cada vez que pases por una estatua, un grupo de Rockets vendrá a pelear. Entra en la primera abertura que veas en la pared azul y negra y baja, después a la derecha y bajar en la primera abertura y luego izquierda hasta bajar a esa oficina. Pelea con el científico y luego aprieta el switch secreto de su escritorio, al apretarlo las estatuas ya no tienen alarma. Seguí caminando hasta pasar la baldosa y baja por la escalera. Ahí esperaba Lance ( el tipo de la capa ) que te da algo de medicina para tus Pokémon y otra vez sale corriendo. Al bajar la otra escalera, otra vez está Lance, esta vez te dice que se necesitan dos claves para entrar a la oficina del jefe y que esas claves las saben muy pocos Rockets. Ahora hay que luchar hasta que te digan las claves. La primera te la dice la chica pelirroja que esta en la oficina cerca de la escalera donde subiste, y la otra la sabe en ese mismo piso, el último Rocket que está a la izquierda. Con esa información, caminar hacia la otra escalera que hay es ese piso y bajar hasta donde se puede ver la oficina del jefe. Antes de llegar a la puerta de la oficina, Aparece tu rival te habla un par de estupideces y se va. Ahora enfrenta la puerta y abrila, pelea con el ejecutivo Rocket y habla con el pajarraco que te dirá la password ( palabra clave ). llegar al primer subsuelo y abrir la puerta del costado, al entrar aparecen dos Rockets que te retan a duelo, en ese momento Lance aparece y pelea con uno de ellos mientras vos agarras al otro. Una vez que termina la batalla los Rockets se escapan y Lance te dice que lo que queda por hacer es apagar la extraña señal de radio. Lo que hay que hacer es pelear con los Electrode que alimentan la maquina. Una vez que acabaste con los tres Electrode, Lance te agradece y te regala la HM 06 Whirlpool ( remolino ) que sirve para cruzar los remolinos en el agua. Salir del edificio e ir al gimnasio que ya se encuentra desbloqueado. Este gimnasio tiene el piso de hielo y llegar hasta Pryce no es fácil, pero una vez que lo vences te ganas la Galciar Badge ( medalla Glaciar ), la TM 16 y te deja usar el movimiento whirlpool. Al salir de este gimnasio Elm te llama por T.E. y te dice que algo raro pasa en la estación de radio de Goldenrod City.Goldenrod City parte II:Al llegar a la ciudad se ve que está plagada de Rockets bloqueando los caminos, dirígete a la radio. A medida que te adentres en el edificio los Rockets te atacarán. Subir piso por piso hasta llegar al 5º piso donde un Rocket se hace pasar por el director de la radio. Al vencerlo, confiesa que el verdadero director está el Underground Warehouse ( Almacén subterráneo ) que se encuentra al final del Underground entrance y te da la Basement Key ( llave del sótano ) para que puedas entrar. Baja y salí de la radio y como la entrada que usaste antes ahora no se puede pasar hay que usar la otra entrada, pasando las vías del tren, junto a la casa del Name Rater ( calificador de nombres ) que puede re-nombrar a tus Pokémon. Entrar en el Underground, pelear con los tipos y doblar a la derecha hasta encontrar la puerta del sótano. Pasar, bajar la escalera. Al entrar aparece otra vez tu rival y te desafía a un duelo y luego se va. En este lugar hay tres Rockets custodiando tres switchs, el orden en el que se aprietan los switchs para que abran las puertas es: 1º el del final, 2º el del medio y 3º el mas cercano a la escalera. Una vez abierto el camino, hay un par de ladrones y una chica Rocket que te desafían y luego podes abrir la puerta. Al pasar te encontras con otros Rockets a vencer y con mas ítems tirados. Caminar hasta el centro del lugar y liberar al verdadero director de la radio. El te dará la card key para abrir el 3º piso de la radio. Bajas por la escalera y apareces en el sótano del Súper mart. Salí por la puerta y anda al 3º piso de la radio. Al llegar y abrir la puerta, un Rocket te desafía, subir las dos escaleras siguientes y vencer a los dos ejecutivos Rocket que están ahí. En ese momento aparece el director y te agradece dándote la Rainbow Wing ( ala arco iris ) y menciona a la Tin Tower en Ecruteak City. Baja al piso inferior y habla con Marie, ella te dará un Pink Bow ( lazo rosa ) para Pokémon tipo normal. Salí de la radio y antes de ir a Ecruteak, hace lugar para otro Pokémon y visita la casa de Bill, el te regalará un Eevee. También acércate al agua en la ruta 34, nada por ahí que hay un lugar secreto con tres entrenadoras, la tercera en atacar te regalará un Soft sand, especial para Pokémon de tierra. Ahora si a la Tin Tower.Ecruteak City - Tin Tower:Entrar en el edificio que se encuentra al fondo de la ciudad y bajar por la escalera, si no tenés la medalla del gimnasio, no te dejarán pasar. una vez abajo, subir por la otra y salir del edificio. desde ahí caminar hasta la torre y entrar. Rodear el péndulo y subir la escalera, hacer lo mismo en el próximo piso y al subir pasar por el laberinto hasta la próxima escalera. Al subirla, pasar el laberinto hasta la escalera de arriba a la izquierda. Al subir la escalera, caminar hacia la escalera que hay abajo en el centro y subí nuevamente. En este nuevo piso subí la otra escalera y en el último piso vas a ver unas baldosas mágicas rojas, subir y caminar al a derecha por la maderitas finitas y bajar por las maderas mas gruesas hasta la baldosa roja, desde ahí, ir de baldosa a baldosa en todos los pisos hasta llegar a una escalera, esta sube hacia el techo donde se encuentra Ho - oh, el pájaro arco iris en el nivel 40. Desde ahí, podes volver a bajar o volar desde el techo. Ahora, Mahogany Town, volvió a la normalidad y el tipo que no te dejaba pasar no está. Seguir por la ruta 44 hasta el Ice Path ( camino de hielo )Ice Path - Blakhorn CityEntrar a la cueva y caminar hacia el hielo, bajar y subir la escalera, bajar por el otro lado y patinar en el hielo usando las piedras como topes. Atravesar el hielo y revisar la zona para encontrar la HM 07 waterfall que se usa para subir cascadas. Subir por la escalera y recorrer la lomita bajar por las dos escaleras que se ven. En este piso, hay que tirar la piedras por los hoyos, cada piedra en un hoyo diferente. Una vez que tiraste las piedras, tirate vos y úsalas como topes para alcanzar la escalera en el centro. Camina hasta la escalera y subí, patina hasta el centro y subí la escalera y seguí bajando, subiendo y patinando hasta llegar a la salida. Llegaste a Blackhorn City, en la primera casa que veas, una chica quiere cambiar Pokémon con vos. Más adentro esta la Move DeleterŽs House ( casa del borrador de movimientos ), donde podes hacer que tus Pokémon olviden las HM. Si es sábado, verás a un chico de azul, al hablar con el te dará algo. Hacia abajo por la ruta 45 está el Mountain Road, y hacia arriba el gimnasio de Clair. Este gimnasio tiene lagos de lava en su interior, lo primero es subir y tirar los bultos por los hoyos para formar puentes en la lava y así poder llegar a Clair. Al vencerla no te quiere dar la medalla y te pone como prueba ir al DragonŽs Den ( Lugar de los dragones ) y que le traigas el DragonŽs Fang ( colmillo de dragón ). Salí del gimnasio y nada hasta donde hay un viejo parado, entra y baja la escalera, para llegar al DragonŽs Fang, uno de tus Pokémon tiene que saber el movimiento wirlpool para poder pasar los remolinos. Nadar hacia la izquierda y pasa por el remolino, pasa por detrás del altar ( shrine ) y subí a la parte verde a la derecha, ahí está el DragonŽs fang. Al agarrarlo, aparece Clair y te da la Rising Badge, la TM 24 y podes usar el movimiento waterfall ( cascada ) para subir las cascadas en el agua. Luego te explica que para llegar al Indigo Plateau ( Meseta Añil ) tenés que ir a New Bark Town y nadar al este. Al salir del DragonŽs Den, te llama Elm y te dice que tiene algo para vos y que lo pases a ver al laboratorio. Para llegar se puede volar o se puede tomar el Mountain Road, donde hay Pokémon raros e ítems tanto en las cuevas como en el camino. La cueva es oscura y al caminar por ella, encontras a un tipo que te da los Black Glasses ( anteojos negros ) para aumentar los ataques oscuros. Esta cueva tiene muchas salidas, Por eso no es seguro a donde vas a salir. Una vez afuera dirígete a New Bark. Ahora también es buen momento para visitar a Kurt. Al llegar al laboratorio, Elm te regala la master ball.New Bark Town II - El Nuevo Recorrido:Ahora te encontrás en el principio del recorrido, pero con todos los poderes. Como la Liga Pokémon es para Pokémon muy fuertes, lo mejor es seguir entrenando. Por eso es mejor hacer el recorrido nuevamente para poder hacer todo lo que antes no pudiste. Lo primero es hacer head - butt y cortar todos los árboles para encontrar más ítems. En Cherrygrove, ir al agua y nadar hasta la islita donde un gordito te dará la Mystic Water ( agua mística ), que aumenta los ataque tipo agua. Seguí hasta la casa de Mr. Pokémon, lleves o no tu Giarados brillante, el te lo querrá cambiar por un Exp. share ( compartir experiencia ) que al dárselo a un Pokémon, este obtiene la mitad de la experiencia que gano el que luchaba. Seguir hasta Violet City y nadar en los dos lagos que hay para buscar los ítems que hay ahí. Lo próximo son las Ruinas de los Alpes. Cruzar el agua al sur de las ruinas y entrar en la cueva, resolver el panel ( Aerodactyl ) y al caer al salón, abrí el Pokégear y prende la radio. Sintoniza la estación que dice ?????, eso ayuda a atraer a los Unown y atraparlos mas fácil. Al salir apareces en las ruinas. Ahora toma lo ruta 32 y corta el arbusto, el chico que está ahí te dará la TM 05. Seguí hasta la Union Cave. Entra en la cueva y camina hasta el final, cerca de la salida a Azalea hay dos parches de agua en la cueva, atravesar nadando el de la izquierda y bajar por la escalera. Cruzar el agua y volver a bajar. buscar todos los ítems y luchar con los entrenadores. Lo más importante en esta cueva es que los viernes aparece un Lapras nivel 20 en el lago más grande. Salir de esa cueva y subir por la escalera frente al agua. El chico que te ataca es quien te cuenta sobre " los rugidos de un Pokémon que salen de la cueva los días viernes", pasarlo y bajar por la escalera, juntar los ítems y nadar hacia la derecha y subir del otro lado. En la otra orilla te espera un entrenador, pasarlo y al llegar a la intersección, tomar el camino hacia abajo. Empujar la roca que molesta y pasar hacia la salida. Saltar hacia la izquierda y entrar en la otra cámara de paneles. Esta vez hay que formar un Omanyte. Al caer al otro salón, seguí capturando más de los Unown. Al ir a la escalera apareces en la ruinas nuevamente. Volve hacia la misma cueva y hace el mismo recorrido, esta vez en la intersección hay que seguir derecho. Pasar por donde está el entrenador y salir. Al salir se puede ver un parche de pasto y un niño parado, al pasar te pedirá una batalla. Después de ganarle entrar en la última Cámara de Paneles. Al formar a Ho - oh vas a caer al último salón de los Unown. Al salir aparecerás en las ruinas. Una vez que tengas todos los Unown ( creo que son 27 ), visita a los científicos que te dirán que capturaste a todos los Unown y que te permitirá imprimirlos ( con la impresora del G. B. ). Ahora vola hasta Azalea Town y metete en el Slowpoke Well, camina hasta donde venciste al último Rocket y empuja la piedra para poder pasar. Seguí el camino y nada hasta la escalera al bajar encontrás un hombre que te regala la KingŽs Rock ( roca real ) que se usa para evolucionar a Slowking en el intercambio. Ahora salir de la cueva. Seguir el mismo recorrido del principio, por el bosque Ilex hasta salir en Goldenrod City. Caminar por la ruta 35 hasta el parque. En el parque los días martes, jueves y sábado hay un concurso de atrapar Pokémon. En este concurso se puede conseguir a Scyther y a Pinsir. Al concurso solo podes entrar con un Pokémon, lo mejor es que sea uno que pueda usar ataques de sueño. El de la puerta te da 20 poké bolas especiales para el parque y te dice que el ganador será quien atrape el Pokémon más fuerte y que tenés 20 minutos para hacerlo. Solamente podes quedarte con uno de todos los pokemon que atrapes pero en el Pokédex van a figurar como atrapados. Al atrapar a Pinsir o a Scyther , podes seguir hasta agotar el tiempo o podes salir por la puerta de la derecha y cuando el hombre te diga que todavía te queda X tiempo y si querés terminar, decile que si. Te dice que esperes para el anuncio del ganador. Podes quedar en 1º, 2º o 3º lugar. y en cada uno hay un premio diferente. Una vez finalizado el concurso podes entrar al parque y caminar, en uno de los bancos hay una mujer que te regala el Quick Claw que hace que el Pokémon que la tenga pueda atacar primero y por otras lados hay más ítems y TM. Después de haber limpiado el parque, seguí camino hasta Ecruteak City. Caminar por la ruta 42 hasta el Mt. Mortar, entrar al agua y nadar hasta la orilla. Ahí se encuentra otra entada del Mt. Mortar, entrar en ella y prender la luz. bajar por la escalera y recorrer la zona caminando y nadando por ítems y nuevos Pokémon. Salí por donde entraste y tirate al agua, surfeando hacia el norte llegarás a una cascada. Usa el movimiento waterfall para subirla y seguí nadando y pescando por todos lados hasta llegar a otra entrada a una nueva cueva. Entrar nadar por los pozos de agua juntando los ítems hasta el fondo de la cueva, allí hay una escalera por donde bajar. Apareces como en una plataforma de piedra, camina a la derecha y baja por la escalera de la izquierda, camina derecho a la izquierda y después abajo hasta la otra escalera. Ahí se lo puede ver al Karate King que después de una batalla, si tenés lugar en tu grupo te dará a Tyrogue. Caminar hacia abajo y empujar la piedra para poder pasar y llegar al agua. nadar hacia abajo hasta llegar a la escalera que sube a la entrada central del Mt. Mortar. Como lo más importante ya está hecho, ya podes ir a la Meseta Añil con los Pokémon mucho mas entrenados que antes.Indigo Plateau - Pokémon League:Vola hasta New Bark Town y nadar hasta la otra orilla. Al llegar un tipo te dice que te fijes en tu Pokégear por que ya llegaste a Kanto. Entrar en las Tohjo Falls ( cataratas Tohjo ) y subir la cascada, bajar del otro lado y salir con mucho cuidado de no pasarse de la lomita y batallar con la chica. Luego entrar en la casa donde una vieja te regala la TM 37. Salir e ir hacia el agua por la ruta 27. Recorrer la ruta por el agua y tierra en busca de entrenadores, ítems y nuevos Pokémon hasta la ruta 26. Pasando el primer entrenador que hay en esa ruta doblar a la izquierda y bajar hasta la casita de Monica. Allí hay un libro donde figura donde y cuando están "los chicos de la semana". Volver al camino y seguir al norte hasta la próxima casa donde una mujer curará a tus Pokémon. Desde ahí es una ruta directa al norte hasta la Pokémon League. Al entrar se ven un tipo en un escritorio y dos otros bloqueando unos pasillos. Seguir de largo y entrar en la cueva. Caminar hasta el fondo y subir la escalera, recorrer la loma y bajar, ir al norte y subir la escalerita y caminar al norte hacia la salida. Antes de llegar, aparece tu rival y te desafía otra vez. Al terminar, salí de la cueva y entrá al Indigo Plateau. Ahí, un viejo con un Abra te ofrece transportarte a otro lado, si es que tenés miedo. También hay una enfermera Joy, una P. C. y un vendedor. Como las peleas de la Elite Four son consecutivas, lo mejor es llevar provisiones suficientes de potion y elixer. Girando a la derecha se entra a la liga. Una vez vencidos los cuatro entrenadores, aparece Lance con su disfraz de Drácula y te desafía. Al terminar a lance aparecen Mary y Oak para entrevistarte y Lance te pide que lo sigas. Te lleva al Salón de la Fama y registra a tus Pokémon campeones. Luego... los títulos del final.El Nuevo Comienzo:Una vez que los títulos pasaron, poner la opción continuar. Apareces nuevamente en New Bark Town. Al dar un paso, te llama Elm y te pide que ir al laboratorio. Ahí el te da el S. S. Ticket para un barco que sale de Olivine City hacia Kanto. Vola o camina hacia Olivine y subí al Fast Ship S. S. Aqua. En el barco lo primero que pasa es que un viejo te dice que su nieta se perdió y que si la ves, se lo digas rápido. Cuando el viejo se, va es hora de recorrer el barco. El primer camarote a la izquierda es el tuyo. Ahí tenés una P. C. para sacar y poner tus cosas y en la cama, con una siesta se curan tus Pokémon. En los demás camarotes hay ítems y entrenadores. Baja por la escalera y camina al frente hasta que un marino no te deje pasar. El te pedirá que busques a su compañero que anda descansando por ahí. Subí la escalera y búscalo en el camarote vecino al tuyo. Al hablarle te pedirá una batalla. Cuando le ganas, volve a la escalera que ahora el marino te dejará pasar. Caminar por el cuarto lleno de camas y por el comedor hasta llegar a la otra escalera y subir. Entrar en ese cuarto donde están la nena y el capitán del barco. Al hablar con ellos, la nena sale corriendo y te lleva con su abuelo que como recompensa te da el Metal Coat. Seguidamente se escucha que el barco ya llegó a destino y tenés que bajar. Al salir, el marino te dice que llegaron a Vermilion City. Una chica te dice que teniendo el ticket se puede tomar el barco todos los miércoles y domingos. Vermilion City - Fuschia City:A la derecha no se puede pasar por culpa del Snorlax dormido en el camino, a la izquierda está el gimnasio y al norte están el Pokémon fan club, el mart , el centro Pokémon y la casa del gurú. Lo primero es conseguir la Thunderbadge. Salir y caminar al norte hasta Saffron City. Al ir a la casa del Mr. Psychic, te da la TM 29. Luego a las Oficinas de Silph Co. ,donde el guardia te regala el Up - Grade ( sirve para evolucionar a Porigon en el cambio ). Más al norte están la Magnet Train Station ( estación de tren magnético ) y los gimnasios. Ir al gimnasio de Sabrina y ganarle la Marshbadge. Ahora podes tomar el tren que va a Goldenrod City en Jhoto cuando quieras. Caminar a la izquierda, hacia Celadon City buscando nuevos Pokémon. Celadon es muy parecida a Goldenrod City, tiene casino, súper mart y la Mansión Celadon. La primera visita es al gimnasio de Erika para quitarle la Rainbowbadge y la TM 19. Ahora al Game Corner donde un chico te regala monedas para jugar y luego cambiarlas por las TM o los Pokémon. Luego a la Celadon Mansion donde al entrar por atrás, en el último piso un tipo te da la TM 03. Salir y caminar hacia el súper mart y hacer las compras necesarias. Tomar el Cyclin Road y bajar hasta Fuschia City. En esta, ir directo al gimnasio de Janine ya que otra cosa no se puede hacer por que el camino hacia el agua, si es que vas al sur, está bloqueado por una contrucción. Este gimnasio tiene paredes invisibles, pero al mirar con cuidado se pueden ver. cuando ella te da la Soulbadge y la TM 06, es hora de irse. caminar por la ruta 15 entrenando y capturando ítems y Pokémon hasta ver a una chica vestida de verde en un parche de pasto, ella tiene un Aerodactyl para cambiar. Subir por la ruta 14 hasta el norte de Lavander Town. Después tomar la ruta 13.Ruta 12 - Lavander Town:Seguir las rutas 13 y 12 juntando ítems y Pokémon acuaticos. En una casita en medio del camino el hermano menor del gurú te regala la Super rod ( súper caña ) para pescar súper Pokémon. Seguir la ruta 12 hasta Lavander Town. Ahí hay otro Name Rater y la Kanto Radio Station ( estación de radio de Kanto ) entrar en ella y el hombre de espaldas te cuenta que están fuera del aire desde que la planta de energía cerro y el chico del micrófono te dice que para escuchar su música necesitas una expn card y que es mejor que consigas una. Salir de la radio y caminar al norte por la ruta 10 hasta el Rock Tunnel. hacer que el Pokémon lumínico prenda la luz y cruzar la cueva. Primero a la derecha y arriba. Bajar la escalera y Abajo y a la derecha hasta la escalera que sube. Subir hasta la escalera que baja. Luego abajo, izquierda, abajo y derecha hasta la escalera que sube. Luego izquierda y arriba hasta ver la salida. Al salir curar a los Pokémon y caminar hasta el agua. Surfear hasta llegar a la Kanto Power Plant ( planta eléctrica de Kanto ). Entrar y hablar con el manager quien te cuenta que alguien le arruino el generador. Al salir del edificio el portero te para y te dice que lo llamaron de Cerulean City diciendo que hay un sospechoso y si podes cooperar con la investigación. Salí del edificio, nada el camino de regreso y encamínate por la ruta 9 a Cerulean City.Ruta 9 - Cerulean City:Caminar por la ruta 9 enfrentando los entrenadores hasta llegar al arbusto que bloquea el paso, cortarlo y entrar a Cerulean City. Al llegar lo primero es entrar al gimnasio. Ahí un Rocket choca con vos y te dice que te olvides que lo viste y sale corriendo. Al salir tras el el chico que está en la puerta te dice que vio al Rocket huir hacia el CaruleanŽs Cape ( cabo Celeste ). Al llegar al camino de CeruleanŽs cape lo ves ahí parado y al hablarle te desafía a una batalla. Al ganarle te confiesa que escondió la Machine Part ( parte de maquina ) en el gimnasio de Cerulean dentro del agua, en la parte del centro. Ir al gimnasio y buscar con el ítemfinder hasta recuperar la machine part. Volver hasta la Power Plant y entregarle la Machine part al manager, como recompensa te regala la TM 07. Ahora volar hasta Cerulean City y como en el gimnasio no hay nadie caminar por CeruleanŽs cape hasta donde están los entrenadores en fila. Al terminar la fila, un niño te da un nugget de regalo. Al seguir caminando la ves a Misty transando con un chico en el puente, al acercarte ella viene y te dice que para que la interrumpiste, y además pregunta por tus medallas y te dice que si sos tan bueno, te espera en el gimnasio. Antes de ir al gimnasio entrar en la casa de Bill, donde el abuelo de Bill te pide que le muestres unos Pokémon. Si se los mostras te da un regalo por cada uno. Ahora al gimnasio De Misty. Al vencerla te regala la Cascadebadge. Como para izquierda no se puede ir, volar hasta Lavander Town. Ahí entrar nuevamente a la radio, donde el mismo hombre de espaldas te pregunta si sos vos quien resolvió el problema de la planta de energia y como agradecimiento te regala la Expn. Card para poder sintonizar la radio de Kanto. En la radio de Kanto, pasan música de pokeflauta. Eso significa que hay que ir a donde esta el Snorlax en Vermilion City. Antes de eso, ir a Saffron City y pasar por la casa de Copycat ( la nena que le gusta imitar a la gente ) y ella te dice que perdió su Pokédoll favorita en Vermilion City y que si la encontrás te dará un Pass ( pase ) para el tren. Volver a Vermilion y pedirle la muñeca a uno de los chicos que están en el Pokémon Fan Club. Llevarle la muñeca a Copycat y guardar el Pass que ella te da. Ahora podes tomar el tren que va a Goldenrod City en Jhoto cuando quieras. Ahora si ir a Vermilion City y caminar hasta el Snorlax y abrir el Pokégear, Caminar hasta el Snorla y abrir el Pokégear, sintonizar la música de pokeflauta y cuando se despierte, capturarlo. Entrar en la cueva Diglett y salir del otro lado a Pewter City.Pewter City - Seafoam Islands:En la primera casa que se ve al salir de la cueva, un chico te regala un nugget. Ir hacia el centro de la ciudad y al hablar con una nena, te dice que en el Mt Moon algunas noches vienen las Clefairy a jugar. Justo a un lado del mart hay un viejo, hablar con el es muy importante por que el te da la Silver Wing ( ala plateada ) que sirve para poder ver a Lugia. Ahora ir al gimnasio de Brock y quitarle la Boulderbadge. Caminar por la ruta 2 hasta Viridian City. Al entrar al gimnasio, ves que no hay líder entonces te vas. En el mart un chico te recomienda que visites la Cinnabar Island. Al salir ves el TrainerŽs House, un lugar donde podes competir con entrenadores muy fuertes solamente una vez por día. Camina por la ruta 1hasta Pallet Town. Al pasar por el laboratorio de Oak, te dice que lo visites cuando tengas todas las medallas por que te dará un regalo. Ir hacia el agua y nadar por la ruta 21 hasta Cinnabar Island. Al llegar a Cinnabar hay un cartel que dice que el gimnasio fue movido a Seafoam Islands. Al caminar un poquito al norte, hay un chico, al hablar con el te dice que es Blue y que es el líder del gimnasio de Viridian y que si querés una batalla lo vayas a buscar a su gimnasio y luego desaparece. Nadar hasta Seafoam Island y entrar en la cueva y ganarle a Blaine la Volcanobadge. Ahora la entrada a Fuchsia City que estaba bloqueada por el derrumbe está libre, se puede pasar hasta Fuchsia. Volver volando o nadando a Viridian City y ganarle la última medalla a Blue ( Gary ). Al entrar al gimnasio, Blue te estaba esperando. Salí del gimnasio con tu Earthbadge y camina hasta el laboratorio de Oak en Pallet Town para recibir tu regalo. El regalo es que ahora podes entrar al Mt. Silver, un lugar donde se encuentran Pokemon súper fuertes. Caminar hasta Viridian y doblar a la izquierda en la ruta 22 hasta el Victory Road. Caminar y salir derecho al otro lado al Mt. Silver.Ruta 28 - Mt. Silver - Whirl Islands:Entra en el centro Pokémon y cambia de box y vacía la mochila, ya que en el monte hay montones de ítems y nuevos Pokémon. Entrar primero en la casa cerca de la puerta, en ella una mujer te da la TM 47. Luego, en la cueva y hacer que tu Pokémon haga luz para poder recorrerla. Al final de la misma, ademas de estar los pokemon mas fuertes, encontramos a Red ( Ash ). Al vencerlo, lo cual es difícil, aparecen los títulos finales otra vez. Al terminar los títulos aparecemos en la puerta del Centro Pokémon del Mt. Silver. Ahora que tenemos la Silver Wing que nos dío el viejo en Pewter City, lo próximo es agarrar a Lugia. Volar hasta Olivine City y surfear hasta la isla de arriba a la derecha. Pasar por el remolino y al entrar a la cueva y prender la luz. Caminar a la derecha y saltar la lomita, tomar el camino que sube y saltar la otra lomita y bajar la escalera. Caminar por el montecito y bajar por la otra escalera. Ir al agua y surfear y bajar por la cascada. Subir a tierra y pasar por la puerta, ir al agua de nuevo donde se lo puede ver a Lugia en nivel 70. Una vez que lo atrapas, Lo único que te queda por hacer es recorrer el Mt. Moon que está entre Pewter City y Cerulean City, para tratar de encontrar a Clafairy. Volar hasta Goldenrod y tomar el tren hasta Saffron City. Volar hasta Pewter City. Tomar la ruta 3 y pasar por todos los entrenadores. Subir y entrar en la cueva. Ahí te espera tu rival y te desafía otra vez y luego se va. Caminar a la derecha y subir la escalera. y salir al Mt Moon Square. Ahí los días lunes se las puede ver a las Clafairy bailando alegremente. El resto depende de vos. Al completar el Pokédex, ir a la mansión Celadon, ahí un tipo te regala un diploma.The EndLos Chicos De La Semana:Lunes - Monica - Ruta 40 - Sharp Beak - Aumenta los ataques aéreos.Martes - Tuscany - Ruta 29 - Pink Bow - Aumenta los ataques del tipo normal.Miércoles - Wesley - Lake of Rage - Blackbelt - Aumenta los ataques del tipo pelea.Jueves - Arthur - Ruta 36 - Hard Stone - Aumenta los ataques del tipo piedra.Viernes - Frieda - Ruta 32 - Poison Barv - Aumenta los ataques venenosos.Sábado - Santos - Blackthorn City - Spell Tag - Aumenta los ataques del tipo fantasma.Domingo - Sunny - Ruta 37 - Magnet - Aumenta los ataques eléctricos.Gimnasios y lideres de Jhoto:1) Violet City - Falkner - Tipo Volador - Pidgey 7 - Pidgeotto 92) Azalea City - Bugsy - Tipo Insecto - Metapod 14 - Kakuna 14 - Scyther 163) Goldenrod City - Whitney - Tipo Normal - Clefairy 18 - Milktank 203) Ecruteak City - Morty - Tipo Fantasma - Gastly 21 - Haunter 21 - Gengar 25 - Haunter 234) Cianwood City - Chuck - Tipo Pelea - Primeape 27 - Poliwrath 305) Olivine City - Jasmine - Tipo Metal - Magnemite 30 - Magnemite 30 - Steelix 356) Mahogany Town - Pryce - Tipo Hielo - Seel 27 - Dewgong 29 - Piloswine 317) Blackhorn City - Clair - Tipo Dragón - Dragonair 37 - Dragonair 37 - Dragonair 37 - Kingdra 40Elite Four:Will - Tipo Psiquico - Xatu 40 - Jinx 41 - Exeggutor 41 - Xatu 42 - Slowbro 42Koga - Tipo Veneno - Ariados 40 - Forretress 43 - Venomoth 41 - Muk 42 - Crobat 44Bruno - Tipo Roca - Hitmontop 42 - Onix 43 - Hitmonlee 43 - Hitmonchan 42 - Machamp 46Karen - Tipo Oscuro - Umbreon 42 - Vileplume 42 - Gengar 45 - Houndoom 47 - Murkrow 44Lance - Tipo Dragón - Gyarados 44 - Dragonite 47 - Dragonite 47 - Dragonite 50 - Aerodactyl 46 - Charizard 46Gimnasios y lideres de Kanto:Vermilion City - Lt. Surge - Tipo Eléctrico - Raichu 44 - Electrode 40 - Magneton 40 - Electrode 40 - Electabuzz 46Saffron City - Sabrina - Tipo Psíquico - Espeon 46 - Mr. Mime 46 - Alakazam 48Celadon City - Erika - Tipo Hierva - Tangela 42 - Jumpluff 41 - Victreebel 46 - Bellossom 46Fuchsia City - Janine - Tipo Veneno - Crobat 36 - Weezing 36 - Weezing 36 - Ariados 33 - Venomoth 39Cerulean City - Misty - Tipo Agua - Golduck 42 - Lapras 44 - Quagsire 42 - Starmie 47Pewter City - Brock - Tipo Roca - Graveler 41 - Onix 44 - Rhyhorn 41 - Omastar 42 - Kabutops 42Seafoam Islands - Blaine - Tipo Fuego - Magcargo 45 - Magmar 45 - Rapidash 50Viridian City - Blue - Tipo Mixto - Pidgeot 56 - Rhydon 56 - Arcanine 58 - Gyarados 58 - Exeggutor 58 - Alakazam 54Mt. Silver - Red - Tipo Mixto - Pikechu 81 - Charizard 77 - Blastoise 77 - Snorlax 75 -
          BrokeAss Gourmet: Eggless egg salad        
I attended elementary school in the early heyday of the Lunchable, AKA the ultimate cafeteria lunchtime trade item. Tiny plastic cartons with dividers separating a stack of cheddar cheese, a stack of golden butter crackers, and some slimy pink lunch meat (usually turkey or ham) were the Hidden Valley Elementary School fourth grader's ticket to trading her way to an optimal lunch.…
          Hello Fall! Let's get ready for (a little) more time spent inside.        
Fall is such a beautiful time of the year, isn't it?  Mother Nature really struts her stuff.  You think green leaves and flowers in every shade are pretty?  Then they all turn a riot of hot shades and it's hard to keep your eyes on the road when you drive as the scenery is so stunning.  Love it!

We start to think of fun holidays and gathering with family and friends, and of cozy evenings snuggling on the sofa.  I might change out a few of the accent pillows, using richer colors and fuzzy textures and then put a warm throw over a chair near a big window with a beautiful view, but has a bit of a draft.

Flanking that beautiful-but-drafty window with a pair of gorgeous drapes in a color like Spicy Amber (shown here on our Modern Stripe pattern with q European header) is a quick and easy way to get ready for the season.  We use a thick nap lining with this fabric, to give it nice body, but it also provides some great insulation against any coolness coming in from the window frame.

Modern Stripe also comes in 2 fantastic blues.  This one is Aqua Delight.  It's more of a bird's egg blue with a raised detail that features a tiny pop of rust with stripes in a range of warm beige.  

And this one is Modern Stripe in our Grey Blue.  A cooler blue, with that raised detail in grey with a stripe that leans toward chartreuse.  This pattern is a great way to use a stripe without going too cabana-y.  We love this pattern in every room, but it's a standout in the Dining Room.  

Since our drapes are custom made upon order, they take 4-6 weeks to arrive at your doorstep.  Now is a great time to start thinking about getting the house ready for parties, pictures and presents!


          From 3 days to 3 weeks        

Tomorrow marks week 3 from starting this Carb Cycling/Chris and Heidi Powell inspired lifestyle change. 

I am down 6 pounds. This is definitely - at least for me - a slowly but surely experience. I am trying not to obsess over the scale, therefore didn't weigh myself again until this past Friday. My clothes are fitting more loosely so I'm trying to go just by that much of the time. 

Non-scale victories:

  • I haven't bought lunch out in 3 weeks 
  • I have dropped the cream and sugar from my coffee - initially I transitioned to Unsweetened Almond Milk but tried one morning without anything and actually prefer it
  • My wine/cocktail intake is way down. Living in a summer community during the summers this is nothing to scoff out - cocktails are the way of life! (The Powells say get rid of all the alcohol and while I get that's an easy way to save oodles of calories, I've chosen to follow the in moderation/no booze during the work week plan. This is real life, y'all.)
  • My activity level has increased and I am feeling stronger 
  • I signed up for yoga and am loving getting back to it - it's been far too long. Also, planks suck.
  • My water intake has quintupled.
  • Weekends are hard. For the most part it's not hard to be smart about what I'm eating, but I find it hard to stick to the 5 meals every three hours because our days are not predictably scheduled.
  • Dinner is the hardest during the week for sticking to the three hour schedule. I'm still eating several hours after my typical 3:30 pm snack and at this point I'm not sure how to shift that just given the way the evenings go.
  • Our grocery bill has increased. I think that part will sort itself out, and part of that increase is because I am eating from home for every meal versus skipping breakfast and ordering lunch out. Big picture our costs are probably reduced, but the supermarket is benefiting while I sort this all out.
  • The 9 minute missions are very hard for me still, especially when they are upper body focused. I've also missed them in the mornings a couple of times and find them even more difficult in the evening.
  • I need to step up the shredders (cardio/strength workouts that are essentially HIIT based).

Things I've learned:
  • Planning is everything. You cannot succeed at this without planning. I have been making my lunches on Sundays so that I can just grab them out of the fridge every morning.
  • I have been experimenting with my breakfast - eating within 30 minutes of getting up is unappealing to me, but I now understand the importance of it. One can only do so many egg whites and veggies so I've reintroduced protein shakes. That's more my speed first thing in the morning.
  • I've had a couple of high fat/heavy meals on reward days at restaurants and I've left feeling sick both times. Note to self, it's worth the $8 extra bucks for the healthier meal on the menu.
  • Because of the way their plan is structured I do not feel deprived, which is why I think this is successful. Because let's face it - this is all a mental game.

          North Dakota Infertilty Support        

An infertility diagnosis can touch all aspects of your life. You may find yourself stressing about the financial cost of fertility treatments one minute, only to feel hit by a wave of grief the next. Skipping from one emotion to the next is common as you navigate through the fertility treatment process, but it's not something you have to go through alone.

Regional Microsites: 

          Assisted Reproductive Technology Attorneys in North Dakota        

The past couple of decades have brought enormous advances to the field of assisted reproduction. As this field has grown, another has evolved along with it: reproductive technology law.

As ART procedures have become more complex--including some which even utilize a third party--the field of law that specializes in protecting the rights of those involved in it has grown as well. If you are interested in pursuing an ART procedure like surrogacy or egg donation, you may want to retain the services of an attorney who specializes in family building law or reproduction technology law.

Regional Microsites: 

          Freezing Your Eggs in North Dakota        

Egg freezing is a type of fertility-preserving procedure in which a woman's healthy eggs are harvested and then frozen so they remain viable. Recently, the American Society for Reproductive Medicine lifted its "experimental" label from the procedure, as new evidence has shown that the technique can produce pregnancy rates comparable to IVF using fresh eggs.

Regional Microsites: 

          Paying for Fertility Treatment in North Dakota        

There's no getting around it--fertility treatments can be expensive! In fact, according to the American Society for Reproductive Medicine, the average cost for one cycle of IVF is over $12,000. Plus, the cost grows when you realize that more than one cycle is often necessary.

Before you begin a fertility treatment, make sure you clarify the costs with a financial rep from your fertility clinic. That way, you can be sure which costs will be included and what will be additional. You can also clarify things like payment schedule and when payment is needed.

Regional Microsites: 

          Using an Egg Donor in North Dakota        

According to the 2011 Assisted Reproductive Technology Report, there were nine egg donor IVF cycles in the state of North Dakota. Of this number, five used fresh embryos and four used frozen embryos.

Regional Microsites: 

          Surrogacy in North Dakota        

Surrogacy is a type of a complex assisted reproductive technology treatment in which one woman, known as the surrogate, bears a child for another couple or individual. There are two types of surrogacy. The first is known as traditional surrogacy, when the surrogate is inseminated with donor sperm to conceive a child.

Regional Microsites: 

          Find a North Dakota Fertility Doctor        

There is one fertility clinic located in the state of North Dakota, called the Sanford Reproductive Medicine Institute. This clinic is located in Fargo, though it also has office locations in Minnesota and South Dakota. There are nine fertility doctors who work out of the Sanford Institute, including four in the Fargo location.

Regional Microsites: 

          When to See a North Dakota Fertility Doctor        

If you have had trouble trying to conceive, you may want to consider making an appointment at a fertility clinic. Generally, it’s recommended you see a fertility doctor if you have been unable to conceive after trying for one year if you’re under the age of 35 or after six months if you’re over 35.

Regional Microsites: 

          Find a North Dakota Fertility Clinic        

If you have been trying to conceive for one year without success if you’re under 35—or for six months if you’re over the age of 35—you may benefit from visiting a fertility clinic. There is one fertility clinic located in the state of North Dakota. This clinic, called the Sanford Reproductive Medicine Institute, is located in Fargo.

Regional Microsites: 

          LULU AND THE DUCK IN THE PARK by Hilary McKay        
I read this aloud to my six-year-old daughter after we read and loved LULU AND THE DOG FROM THE SEA. This is actually the first in the series. McKay has created the perfect series for young animal lovers. Lulu's adventures with a duck egg she rescues in the park were just as delightful as her encounters with the dog on her family's beach vacation. In this book, a distressing loose dog incident while Lulu's class is at the park results in smashed duck eggs everywhere. Lulu finds one intact egg and smuggles it back to class. Her teacher doesn't share her fondness for animals and makes the threat that if one more animal is brought into the classroom, the class guinea pig will be swapped for another class's stick insects. So Lulu is in a quandary; she cannot abandon the egg, but she fears getting caught and losing the class guinea pig.

Lulu is a sweet child who wants to help animals, and her care of the duck egg is charming. The somewhat traumatic event at the beginning of the book gives way to a perfect resolution.

My review of LULU AND THE DOG FROM THE SEA is right here.

Source disclosure: I received an e-galley of this title from the publisher.
          Comment on Kaipola /Malabar Plantain Cake by Simi Prajith        
Me too like know an egg less version
          December Visiting Teaching Kit        
This kit is made with a thick black chipboard tag album. (I love those!) It comes with the message, "An Extensive Sphere of Action", a recipe for a sausage and egg breakfast casserole, and snowflakes.

I'm so grateful for this time of year to think about Christ and all he has done for us. I hope you all have a joyful month!

Merry Christmas!

Price $5.5o

To Purchase click HERE

          L'élevage d'un python en captivité        

Le python vert sous son nom scientifique, Morelia Viridis est un serpent qui a besoin de beaucoup d’attention en captivité. Les conditions de maintien sont très particulières et il tient à un vrai connaisseur de savoir maintenir ces conditions afin de permettre un bon développement de l’animal.

python vert

Les conditions du terrarium

Le python vert est un animal qui se développe bien en captivité à condition de respecter certaines particularités dans le terrarium. L’enclos d’un Morelia Viridis doit être de taille moyenne pour convenir à sa captivité.

Ainsi, pour les plus grandes, un terrarium de 90x60x75 semble être idéal pour que l’animal puisse se développer et vivre dans les meilleures conditions. Par exemple, nous vous conseillons les terrariums visions Reptiles-Planet :

Le décor doit refléter l’habitat naturel de l’animal, bien que le décor varie en fonction de l’éleveur. Il est simplement nécessaire de mettre des perches ou des lianes pour que le serpent puisse s’accrocher.

Morelia Viridis vit peut-être en milieu chaud, mais la chaleur de son habitat en captivité est idéalement tenue entre 24 et 28°C, avec une légère baisse pendant la nuit. L’éclairage est un paramètre important dans le maintien en captivité du python vert, et l’idéal est d’avoir des sources de lumière diffusant des rayons UVB qui vont aider à l’amélioration des couleurs de la robe de l’animal. Pour cela vous pouvez utiliser les Ultrasuns.

Le serpent ne se nourrit qu’une fois toutes les deux semaines, pour maintenir un poids idéal, car ils ne sont pas très actifs. 

La reproduction en captivité du python vert 

Les conditions de reproduction du python vert en captivité ne sont pas les mêmes que celles dans la nature sauvage, où ils peuvent se reproduire pendant toute l’année. En maintien, la période idéale des amours se situe entre avril et juin. Il est préférable d’attendre que les serpents soient matures avant de les mener à se reproduire, au risque de faire une descendance de mauvaise qualité ou non viable. La production d’œufs viables restant très aléatoires, il est préférable de bien nourrir les parents après l’accouplement et d’adapter les températures. C’est à partir du mois de juillet donc qu’il est idéal de nourrir plus les géniteurs.

Si des températures basses nocturnes sont nécessaires pour un bon développement folliculaire, il est indispensable que cette température soit à la normale dès les premières lueurs du jour. Pour l’accouplement proprement dit, c’est le mâle qui est transféré dans l’enclos de la femelle. La réaction de la femelle est très aléatoire et peut aller jusqu’à l’attaque du mal si ce dernier ne lui correspond pas. La date de ponte est assez précise une fois que la mue a lieu, mais celle-ci est très aléatoire et peut survenir entre 4 et 21jours après l’ovulation.

Pour vous aider dans l'incubation des oeufs, vous pouvez profitez de l'offre promotionnelle jusqu'au 31 juillet. Pour l'achat du Repti Incubator, nous vous offrons le substrat adequat (donne l'humidité nécessaire) (vermiculite) et le thermo-hygromètre Egg Control.

incubation reptiles


L’élevage des nouveaux nés python vert

Les premiers mois de vie d’un bébé python vert sont très modestes avec seulement une boite plastique pour enclos et 2 perches en simple PVC comme décor. Les températures sont maintenant pratiquement constantes de jour comme de nuit, néanmoins l’humidité doit être plus importante chez les jeunes serpents que chez les adultes. Nourrir de jeunes Morelia Viridis n’est pas chose aisée. L’on peut commencer par des petites souris, sans toutefois trop persister si l’animal refuse sa proie. Cependant, pour les garder en vie, il faut procéder à un nourrissage forcé, ce qui est très stressant pour l’animal, mais impératif. De toute façon, l’animal changera ses habitudes au fur et à mesure et peut même devenir un grand mangeur au final.

Pour cela, nous vous proposons toute une gamme de pinces et crochets du type Pinky Pump. Il s'agit d'une pompe de gavage pour bébé serpent

          Etter 2Ã¥rs pause...        

Tenk at det har blitt 2år pause, jeg kunne ha skrevet et helt blogginnlegg om "hvor fort tiden går" men jeg gir meg med det her.

Votter,votter nå som det har blitt "kaldt" må mann ha votter, B får seg et par med selbu votter, disse er strikket i sisu etter Sandnes sin mønster(kit nr 25).


          Free Easter Fun!        

College Heights United Methodist Church
942 South Blvd., Lakeland
Saturday, April 7
11:00 a.m. to 1:00 p.m.
Easter Egg Hunt for toddlers thru 5th graders
Games and prizes
Lunch with the Easter Bunny
Pictures with the Easter Bunny

          The perks of being an Alberta School Boards Association staffer        
Documents obtained by the CTF revealed big spending on staff gifts, flights between Calgary and Edmonton, international travel, hotel stays for staff living in that same city, events at upscale locales, and staff Easter egg hunts. Seriously.
          By the Smoke | Part I        

Soft-Boiled Egg with Wild Mushrooms, Sugar Snap Peas, and Jamón Ibérico - Introducing a new kind of cooking video: By the Smoke, brought to you by Gilt Taste.

Visit the original story on Gilt Taste here -

Cast: Gilt Taste

Tags: Gilt Groupe, Gilt Taste, cooking, chef, dinner, party, recipe and by the smoke

          Eden uBullet review: Energizer Bullet        
Eden uBullet If you're looking for a bullet that keeps on going, you've found it. This bullet is easy to use, and does not require batteries. With its many levels of strength and vibrations, it's a perfect addition to any collection. read review
Category: Bullet and egg vibrators

          Goodbye…For Now        

I’m guessing that most of you reading this are already well aware, but I thought I’d write a blog post to inform those members of the Trillion Man March who don’t know that I’ve accepted a job writing full-time for Bill Simmons’s relatively new site, Grantland, which explains why I haven’t blogged on here in awhile and why I probably won’t blog on here any time soon. I was thinking about making this next sentence something sentimental about how we had a good run and it was a lot of fun and I appreciate all the fan support, but I’m a man with two healthy, fully-grown testicles so I’m not going to write any sappy crap like that, especially since we can still continue our relationship over at Grantland. Anyway, because I make exactly no money from writing this blog, it has been obvious for awhile now that moving onto bigger and better things was always and inevitability. Still, I’m anxiously awaiting the onslaught of emails, tweets, etc. calling me a sellout, mostly because I completely deserve every one of them. The truth is that I am a sellout. But you know what? Thanks to a terrible ticketing system that screws deserving students out of season tickets, there’s a good chance I’ll be the only Ohio State basketball sellout this year. And that’s something to be proud of.

Many of you have been asking me for details about my book Don’t Put Me In, Coach, so I figured before I let you go I should tell you what I know. First and foremost, I’ve been told that the book is going to be released March 6th (and might actually be released a week or two earlier than that), but you can actually already preorder it here. There isn’t a single reason in the world why you shouldn’t do exactly that right now, so go make it happen. I’ll wait.

Back? Ok, good. Since you just bought the book, I feel obligated to mention that, as far as the content is concerned, it’s basically just a chronological rundown of my basketball career at Ohio State, starting with a little background story of how I ended up at OSU and ending with my final game my senior year. It’s technically probably considered a memoir, but “memoir” sounds like such a classy word and seeing as how I make dick jokes throughout the book, I wouldn’t exactly describe it as classy. Still, 90% of the content is basically just ridiculous stories about my teammates, coaches, fans and myself from my four years at Ohio State, so memoir is probably the best way to classify it.

Speaking of dick jokes, many of you have asked me how vulgar the book is going to be, presumably because you are kindergarten teachers and you want to know if the book is appropriate enough to recommend to your students. Short answer: Yes. Long answer: I wrote this book solely with 18-34 year old males in mind, so if you don’t fit in that demographic you might find it crude in some places, but I wouldn’t exactly describe it as vulgar. It’s obviously written with the same juvenile tone I’ve used for years on this blog (please note that “juvenile” isn’t capitalized – I don’t want you to think I wrote things like “girl you working with some ass, yeah, you bad, yeah” throughout the book), so if you’re a fan of what I’ve written on Club Trillion, you shouldn’t have any problems with the book. There are a some four letter words sprinkled throughout the book, but I can say with absolute certainty that I have never been the type of guy to use curse words just for the sake of using curse words, because that shit just isn’t cool. So yes, there are some words you probably shouldn’t teach your 5-year-old kids (like “poopdick”, for example), but I promise you that unless you’re the type of person whose face melts off or something when you hear/see bad words, you’re not going to be overwhelmed with the language in the book.

If you have any other questions about the book or just want to keep in touch with me for whatever reason, the best way to do so would be to either follow me (@clubtrillion) on Twitter or email me at It’s pretty much a certainty that I won’t respond to anything you send me, but just know that it’s not because I don’t love you – it’s because I’m either too lazy or I couldn’t think of anything clever or witty to say back to you, so I instead decided to act like I didn’t see your email/tweet instead of acknowledging that you’re more creative than me (ok, fine – it’s always the latter).

Well, I guess that just about does it. Don’t forget that when you get a tingle in your naughty places in the future because you miss me so much, you’ll be able to find me over at Grantland. Also, if nothing else, you can always re-watch Mr. Rainmaker a thousand more times. There’s a pretty obvious Easter egg in there that I’m completely shocked nobody has found yet, so if you’re bored you should try to find it. There might even be a special prize for whoever finds it first (read: there absolutely is not a special prize).

Proud To Be An American But Even Prouder To Be A Buckeye,

Mark Titus

Club Trillion Founder



General Motors serait très proche de céder sa filiale suédoise Saab, selon plusieurs sources dont celles évoquées par les médias suédois. Le repreneur serait un consortium monté par la firme de voiture de sports locale Koenigsegg Automotive et des investisseurs norvégiens. Deux autres offres en provenance des Etats-Unis auraient par ailleurs été déposées, mais elles émanent d'investisseurs et non d'un industriel, ce qui pourrait favoriser la candidature de Koenigsegg. La Suède, de son côté, se tient prêt à aider au financement de la relance de Saab, qui emploie encore 4.100 personnes dans le pays.

          Ken Ludwig's ROBIN HOOD! Extends Again at The Old Globe        

The Old Globe today announced that due to popular demand, the exciting Globe-commissioned world premiere comedy Ken Ludwig's Robin Hood! has now extended again, through September 10! This is the second and final extension for the hit show, which previously announced a one-week addition through September 3. The production plays in the Sheryl and Harvey White Theatre, part of the Conrad Prebys Theatre Center. Single tickets start at $45 and are on sale now.

Two-time Olivier Award-winning playwright and inventive comic genius Ken Ludwig is back at the Globe following the smash success of Baskerville: A Sherlock Holmes Mystery, which broke box office records in 2015. Director Jessica Stone also returns to the Globe, where she helmed the hit productions of Arms and the Man and Vanya and Sonia and Masha and Spike. Packed with thrills, romance, laughs, and great characters like Little John, Friar Tuck, and Maid Marian, Robin Hood! tells the timeless story of a hero of the people who takes on the powers that be. So get ready to duck a quarterstaff or two-you won't want to miss a moment of the swashbuckling fun!

Daniel Reece plays Robin Hood (Belleville, The Realistic Joneses at Yale Repertory Theatre), joined by Michael Boatman (Broadway's "Master Harold"...and the Boys, "Spin City") as Prince John, Kevin Cahoon (Love's Labor's Lost at the Globe, Hedwig and the Angry Inch Off Broadway) as The Sheriff of Nottingham, Manoel Felciano (Globe's Twelfth Night, Broadway's Amélie, Sweeney Todd) as Sir Guy of Gisbourne, Meredith Garretson (Private Policy at Signature Theatre Company) as Maid Marian, Andy Grotelueschen (Fiasco's Into the Woods and The Imaginary Invalid at the Globe) as Friar Tuck, Suzelle Palacios (student in The Old Globe and University of San Diego Shiley Graduate Theatre Program) as Doerwynn, and Paul Whitty (Amélie and Once on Broadway) as Little John.

The creative team includes Tim Mackabee (Scenic Design), San Diego native, two-time Tony Award winner, and Old Globe Associate Artist Gregg Barnes (Costume Design), Jason Lyons (Lighting Design), Fitz Patton (Original Music and Sound Design), Jacob Grigolia-Rosenbaum (Fight Director), David Huber (Voice and Dialect Coach), Caparelliotis Casting (Casting), Jess Slocum (Production Stage Manager), and Annette Nixon (Stage Manager).

"Ken Ludwig is fast becoming a part of The Old Globe family, and we couldn't be happier," said Erna Finci Viterbi Artistic Director Barry Edelstein. "Ken is arguably the leading comic dramatist in the American theatre, and with Robin Hood! he has fashioned an extraordinary new take on the legend. The play is a fun summer romp full of swashbuckling and romance, and it's also a moving tale of a young man's discovery that everyone has a responsibility to care for his fellow man. This fast, funny, and colorful play is interpreted by another Globe mainstay, the gifted director Jessica Stone. She has assembled her own team of merry men and women to help make a memorable evening of theatre, and I'm delighted to share it with San Diego."

Ken Ludwig (Playwright) is a two-time Olivier Award-winning playwright whose work is performed every night of the year throughout the world in more than 30 countries and over 20 languages. He has written 24 plays and musicals, with six Broadway productions and seven in London's West End. His Tony Award-winning play Lend Me a Tenor was called "one of the classic comedies of the 20th century" by The Washington Post. His other plays and musicals include Crazy for You (five years on Broadway, Tony Award for Best Musical), Moon Over Buffalo (Broadway and West End), The Adventures of Tom Sawyer (Broadway), Treasure Island (West End), Twentieth Century (Broadway), Leading Ladies, Shakespeare in Hollywood, The Game's Afoot, The Fox on the Fairway, The Three Musketeers, The Beaux' Stratagem, Baskerville: A Sherlock Holmes Mystery, and A Comedy of Tenors. His critically acclaimed adaptation of Agatha Christie's Murder on the Orient Express, written at the request of the Christie estate, premiered this season to sold-out houses at McCarter Theatre Center in Princeton. Mr. Ludwig has received commissions from the Royal Shakespeare Company and Bristol Old Vic, and he is a Sallie B. Goodman Fellow of McCarter Theatre Center. His many awards and honors include the Charles MacArthur Award, two Helen Hayes Awards, the Southeastern Theatre Conference Distinguished Career Award, the Edgar Award for Best Mystery of the Year, and the Edwin Forrest Award for Contributions to the American Theatre. His book How to Teach Your Children Shakespeare (Random House) won the Falstaff Award for Best Shakespeare Book of 2014, and his essays are published by The Yale Review. He holds degrees from Harvard University and University of Cambridge.

Jessica Stone (Director) worked as an actress on and Off Broadway and in television and film for the last 30 years. Her Broadway credits include Anything Goes, Butley, The Odd Couple, The Smell of the Kill, Design for Living, How to Succeed in Business Without Really Trying, and Grease. Her Off Broadway credits include Crimes of the Heart, Krisit, The Country Club, June Moon, Tenderloin, and Babes in Arms. She has performed in regional theatres across the country including Huntington Theatre Company, Mark Taper Forum, Geva Theatre, McCarter Theatre Center, and 10 seasons at Williamstown Theatre Festival. Ms. Stone's television credits include series-regular and guest-starring roles on CBS, NBC, ABC, and Hulu. Her film credits include work with Ang Lee, M. Night Shyamalan, and Kevin Bacon, among others. Concurrently, she was an assistant/associate director on and Off Broadway to Nicholas Martin, Joe Mantello, David Warren, and Christopher Ashley. Ms. Stone's directing career began in earnest with her all-male 2010 production of A Funny Thing Happened on the Way to the Forum for Williamstown Theatre Festival. Her directing credits now include Arms and the Man (The Old Globe), Vanya and Sonia and Masha and Spike (The Old Globe, Huntington Theatre Company), Charlotte's Web (Theatreworks USA), June Moon and Neil Simon's Last of the Red Hot Lovers (Williamstown Theatre Festival), Absurd Person Singular and A Funny Thing... (Two River Theater Company), The 25th Annual Putnam County Spelling Bee (Bucks County Playhouse), and Bad Jews (George Street Playhouse). Ms. Stone's upcoming productions include Bad Dates for Huntington Theatre Company and Dancing at Lughnasa for Two River Theater Company.

Ken Ludwig's Robin Hood! is supported in part through gifts from Production Sponsors California Bank & Trust, Sheila and Jeffrey Lipinsky, Paula and Brian Powers, Jean and Gary Shekhter, Theatre Forward, and Pam Wagner and Hans Tegebo, as well as Artist Sponsor Jo Ann Kilty (for Daniel Reece, playing Robin Hood) and Evelyn Mack Truitt (for playwright Ken Ludwig). Financial support is provided by The City of San Diego.

Additional events taking place during the rest of the run of Ken Ludwig's Robin Hood! include:

POST-SHOW FORUM: Tuesday, August 8, 2017.

Join us after the show for an informal and enlightening question-and-answer session with cast, crew, and/or Globe staff members. Get the inside story on creating a character and putting together a professional production. FREE.

SINGLE TICKETS to Ken Ludwig's Robin Hood! start at $45 and are on sale now to the general public. Tickets can be purchased online at, by phone at (619) 23-GLOBE [234-5623], or by visiting the Box Office at 1363 Old Globe Way in Balboa Park. Discounts are available for full-time students, patrons 29 years of age and under, seniors, military members, and groups of 10 or more. Performances have been extended by popular demand and now run through September 10. Performance times: Tuesday and Wednesday at 7:00 p.m., Thursday and Friday at 8:00 p.m., Saturday at 2:00 p.m. and 8:00 p.m., and Sunday at 2:00 p.m. and 7:00 p.m.

The 2017 Summer Shakespeare Festival includes William Shakespeare's classic tragedy Hamlet, one of the greatest plays ever written. Directed by the Globe's own Barry Edelstein, this exhilarating new production will run August 6 - September 10. Revenge thriller, ghost story, psychological drama, political epic, and family saga, all packed in one with unforgettable characters, theatrical masterstrokes, and world famous lines. The Prince of Denmark comes home from college to find his father dead, his mother remarried to his uncle, and a spine-chilling apparition roaming the palace grounds.

The Summer Season also features Guys and Dolls, playing July 2 - August 13 on the Donald and Darlene Shiley Stage in the Old Globe Theatre, part of the Conrad Prebys Theatre Center. This musical fable of Broadway is based on a story and characters of Damon Runyon, with music and lyrics by Frank Loesser and book by Jo Swerling and Abe Burrows, presented in association with Asolo Repertory Theatre. Guys and Dolls tops Entertainment Weekly's list of the Greatest Musicals of All Time, and for good reason: it's everything we love in musical theatre. Now fast-rising director/choreographer Josh Rhodes returns to the Globe to direct our first-ever production of this Broadway masterpiece. Nathan Detroit needs some serious dough to keep his "oldest established permanent floating crap game" going. He's also got his hands full with his marriage-minded girlfriend Adelaide. But when Nathan makes a bet with high-roller Sky Masterson, his problems appear to be solved. Based on Damon Runyon's famous tales of small-time hoods and showgirls, Guys and Dolls is filled with some of the most wonderful showtunes ever, including "Luck Be a Lady," "I've Never Been in Love Before," and the irrepressible anthem "Sit Down, You're Rockin' the Boat." Guys and Dolls will put a spring in your step and a smile on your face and remind you how much fun it is to see a top-notch Globe revival of a classic American musical!

The Summer Season began with Shakespeare's King Richard II, which was directed by Erica Schmidt and closed on July 15, 2017.

The Old Globe is located in San Diego's Balboa Park at 1363 Old Globe Way. Through a special arrangement with the San Diego Zoo, Old Globe evening ticket-holders have the opportunity to pre-purchase valet parking in the Zoo's employee parking structure. With a drop-off point just a short walk to the Globe, theatregoers may purchase fast, easy, convenient valet parking for just $20 per vehicle per evening. Pre-paid only, available only by phone through The Old Globe Box Office. Call (619) 234-5623 or visit

There are numerous free parking lots available throughout the park. Guests may also be dropped off in front of the Mingei International Museum. The Balboa Park valet is also available during performances, located in front of the Japanese Friendship Garden. For additional parking information visit For directions and up-to-date information, please visit

PLEASE NOTE: To look up online or GPS directions to The Old Globe, please do not use the Delivery Address above. There is only a 10-minute zone at that physical address. For GPS users, please click here for the map coordinates, and here for written directions to The Old Globe and nearby parking in Balboa Park.

CALENDAR: King Richard II (6/11-7/15), Guys and Dolls (7/2-8/13), Ken Ludwig's Robin Hood! (7/22-9/10), Hamlet (8/6-9/10), Benny & Joon (9/7-10/22), The Absolute Brightness of Leonard Pelkey (9/30-10/29), Globe for All Tour: Twelfth Night (10/31-11/19), Dr. Seuss's How the Grinch Stole Christmas! (11/4-12/24), M.F.A.: Romeo and Juliet (11/11-11/19), The Importance of Being Earnest (1/27/18-3/4), Uncle Vanya (2/10-3/11), American Mariachi (3/23-4/29), The Wanderers (4/5-5/6), A Thousand Splendid Suns (5/12-6/17), Native Gardens (5/26-6/24), Dr. Seuss's The Lorax (7/2-8/12).

The Tony Award-winning Old Globe is one of the country's leading professional regional theatres and has stood as San Diego's flagship arts institution for over 80 years. Under the leadership of Erna Finci Viterbi Artistic Director Barry Edelstein, The Old Globe produces a year-round season of 15 productions of classic, contemporary, and new works on its three Balboa Park stages: the Donald and Darlene Shiley Stage in the 600-seat Old Globe Theatre and the 250-seat Sheryl and Harvey White Theatre, both part of The Old Globe's Conrad Prebys Theatre Center, and the 605-seat outdooR Lowell Davies Festival Theatre, home of its internationally renowned Shakespeare Festival. More than 250,000 people attend Globe productions annually and participate in the theatre's artistic and arts engagement programs. Numerous world premieres such as the 2014 Tony Award winner for Best Musical, A Gentleman's Guide to Love and Murder, Bright Star, Allegiance, The Full Monty, Dirty Rotten Scoundrels, and the annual holiday musical Dr. Seuss' How the Grinch Stole Christmas! have been developed at The Old Globe and have gone on to enjoy highly successful runs on Broadway and at regional theatres across the country.

Michael Boatman (Prince John) starred in Roundabout Theatre Company's Broadway revival of "Master Harold"...and the Boys. His other stage credits include The Glass Menagerie (Lorraine Hansberry Theatre), Tiny Mommy (Playwrights Horizons), and Blithe Spirit (Williamstown Theatre Festival). His television credits include "The Good Fight," "Madam Secretary," "Instant Mom," "The Good Wife," and "Spin City." He is the author of four novels, including Last God Standing and Who Wants to Be the Prince of Darkness? He studied acting at Western Illinois University.

Kevin Cahoon (The Sheriff of Nottingham) was seen at the Globe last season in Love's Labor's Lost (Craig Noel Award nomination). He has appeared on Broadway in The Wedding Singer, Chitty Chitty Bang Bang, The Rocky Horror Show, The Lion King, and The Who's Tommy. His Off Broadway credits include Hedwig and the Angry Inch (also Boston, San Francisco, Edinburgh International Festival), How I Learned to Drive (Second Stage Theatre), The Shaggs: Philosophy of the World (Playwrights Horizons), The Foreigner (Roundabout Theatre Company, Lucille Lortel Award nomination), The Wild Party (Manhattan Theatre Club), and Hair and Babes in Arms (City Center Encores!). Mr. Cahoon's regional credits include Guthrie Theater, Williamstown Theatre Festival, Bard SummerScape, Ahmanson Theatre, Berkshire Theatre Festival, and others. He has appeared on television in "Nurse Jackie," "Modern Family," "NCIS," "CSI: Crime Scene Investigation," "The Good Wife," "Odd Mom Out," "Six Degrees," "Black Box," "The Mentalist," "Franklin & Bash," "Canterbury's Law," "Law & Order," and "Law & Order: Criminal Intent," among others. His film credits include I Am Michael, Mars Needs Moms, The Curse of the Jade Scorpion, The Thing About My Folks, Sudden Manhattan, and the documentaries SqueezeBox! and Whether You Like It or Not: The True Story of Hedwig. With the band Ghetto Cowboy, Mr. Cahoon won the OUTmusic Award for their album Doll.

Manoel Felciano (Sir Guy of Gisbourne) was previously seen at The Old Globe in Twelfth Night and I Just Stopped By to See the Man. He appeared on Broadway in Sweeney Todd (Tony Award nomination), Amélie, Disaster!, Brooklyn, Jesus Christ Superstar, and Cabaret, and he appeared Off Broadway in The Changeling (Red Bull Theater), Trumpery (Atlantic Theater Company), Shockheaded Peter, and Much Ado About Nothing (New York Shakespeare Festival). His regional credits include the world premiere of Terrence McNally's Mothers and Sons with Tyne Daly (Bucks County Playhouse), The Exorcist with Brooke Shields (Geffen Playhouse), Scorched, Tales of the City, Clybourne Park, Norman in Round and Round the Garden, Caucasian Chalk Circle, November, Jerry in Edward Albee's At Home at the Zoo, and Rock 'n' Roll (American Conservatory Theater), Elektra with Olympia Dukakis (Getty Villa), Tateh in Ragtime (The Kennedy Center), Three Sisters directed by Michael Greif (Williamstown Theatre Festival), and George in Sunday in the Park with George directed by Jason Alexander. His film and television credits include Uncertainty with Joseph Gordon-Levitt, "Elementary," "NCIS," "Trauma," "Life on Mars," "The Unusuals," "One Life to Live," and "All My Children." Mr. Felciano's concert credits include Soldier's Tale (Sun Valley Symphony), Ragtime (Lincoln Center), Nick Adams with Jack Nicholson, Julia Roberts, and Sean Penn (San Francisco Symphony), and Zipperz (Oakland and Marin Symphonies). As a singer/songwriter he has performed on live@joe's pub, Moonshot, and SundaySongs. He has also directed and taught at New York University, Viterbo University, American Conservatory Theater, Boston University, UC Berkeley, and University of Florida.

Meredith Garretson (Maid Marian) is thrilled to make her first appearance at The Old Globe. She is a proud graduate of New York University's Tisch School of the Arts Graduate Acting M.F.A. Program, class of 2017. Some of her favorite roles there include Hermione in The Winter's Tale directed by MarK Wing-Davey, Ranevskaya in The Cherry Orchard directed by Lucie Tiberghien, Marc Antony in Julius Caesar directed by Janet Zarish, Hypatia in Misalliance directed by Ms. Zarish, and Maggie in Cat on a Hot Tin Roof directed by Tamilla Woodard. She has appeared on ABC's "What Would You Do?" as well as in multiple independent and short films.

Andy Grotelueschen (Friar Tuck) was recently seen at The Old Globe in Fiasco Theater's world premiere adaptation of The Imaginary Invalid. He has appeared Off Broadway and around the U.S. in Fiasco's Into the Woods (The Old Globe, Roundabout Theatre Company, McCarter Theatre Center, Lucille Lortel Award for Outstanding Revival and nomination for Outstanding Featured Actor in a Musical), The Two Gentleman of Verona (Theatre for a New Audience, St. Clair Bayfield Award), Cymbeline (Theatre for a New Audience/Barrow Street Theatre), Measure for Measure (The New Victory Theater, Long Wharf Theatre), and Twelfth Night. He also appeared on Broadway in Cyrano de Bergerac. His other New York credits include Petruchio in The Taming of the Shrew (Theatre for a New Audience), the Cyclops in The Odyssey (Public Works at Delacorte Theater), and world premieres at 13P, The Exchange, and St. Ann's Warehouse. Mr. Grotelueschen's regional credits include Yale Repertory Theatre, American Repertory Theater, Shakespeare Theatre Company, Folger Theatre, Trinity Repertory Company, Actors Theatre of Louisville, Guthrie Theater, and all across the country with The Acting Company. He has appeared on television in "Elementary," "The Good Wife," and "The Knick." His film credits include Still on the Road (PBS), Coin Heist (Netflix), Geezer, Land of Kings, and Tumorhead. He is a Fiasco Theater company member.

Suzelle Palacios (Doerwynn) is a second-year M.F.A. student in The Old Globe and University of San Diego Shiley Graduate Theatre Program. She has been seen in The Old Globe's Summer Shakespeare Festival in King Richard II, Love's Labor's Lost, and Macbeth. Her previous credits include Julia in The Two Gentlemen of Verona and Audrey in As You Like It (The Old Globe/USD), Macbeth and The Merchant of Venice (Houston Shakespeare Festival), and Our Country's Good, The Miser, Blood Wedding, and The Crucible (University of Houston).

Daniel Reece (Robin Hood) is making his Old Globe debut in Robin Hood! His other credits include Belleville, The Realistic Joneses, and Owners (Yale Repertory Theatre), Pygmalion and The Bachelors (Williamstown Theatre Festival), The Arabian Nights, A Man for All Seasons, Hair, and Love's Labour's Lost (Connecticut Repertory Theatre), Romeo and Juliet, Petty Harbour, Dead Ends., Hedda Gabler, Twelfth Night, and Sunday in the Park with George (Yale School of Drama). His television credits include "Elementary," "Unbreakable Kimmy Schmidt," and "Public Morals." Mr. Reece is a co-founder of Old Sound Room, where he most recently appeared in the company's fifth production, JIB.

Paul Whitty (Little John) is thrilled to be making his Old Globe debut. Most recently he was in the original cast of Amélie on Broadway. He also originated the role of Billy in the Tony Award-winning musical Once, giving over a thousand performances on Broadway and also a handful at American Repertory Theater, New York Theatre Workshop, and even Tokyo. His Off and Off Off Broadway credits include Bayonets of Angst (New York Musical Festival), Violet (Encores! Off-Center), and Twelfth Night (Sonnet Repertory Theatre). His regional work includes Amélie (Berkeley Repertory Theatre, Center Theatre Group), Peter and the Starcatcher (Actors Theatre of Louisville), Judge Jackie (Sharon Playhouse), Be More Chill (Two River Theater), reasons to be pretty and Art (Crescent Stage), Circle Mirror Transformation (PURE Theatre), and Doubt and War of the Worlds (Village Repertory Co.). On screen, Mr. Whitty has appeared in the films Song One and The Beach Party at the Threshold of Hell and on the television series "Law & Order: Special Victims Unit" and "Guiding Light." His recordings include the Amélie and Be More Chill cast albums, the Song One motion picture soundtrack, and the Grammy Award-winning Once cast album.

Tim Mackabee (Scenic Design) recently designed the Globe's productions of Skeleton Crew and The Last Match. His Broadway credits include The Elephant Man starring Bradley Cooper (also West End) and Mike Tyson: Undisputed Truth directed by Spike Lee. His Off Broadway credits include Guards at the Taj (2016 Lucille Lortel Award for Outstanding Scenic Design) and Our New Girl (Atlantic Theater Company), Vietgone and Important Hats of the Twentieth Century (Manhattan Theatre Club), Heathers: The Musical (New World Stages), Luce (Lincoln Center Theater), Gigantic (Vineyard Theatre), and Much Ado About Nothing (The Public Theater). Regionally Mr. Mackabee has designed for Geffen Playhouse, American Conservatory Theater, Ford's Theatre, Seattle Repertory Theatre, Baltimore Center Stage, Denver Center for the Performing Arts Theatre Company, Portland Center Stage, Cleveland Play House, Dallas Theater Center, Geva Theatre, Yale Repertory Theatre, Syracuse Stage, South Coast Repertory, Victory Gardens Theater, Bay Street Theater, Asolo Repertory Theatre, Philadelphia Theatre Company, Arden Theatre Company, The Studio Theatre, The Muny, and Williamstown Theatre Festival. His dance credits include Doug Varone and Dancers, and Cedar Lake Contemporary Ballet. His television credits include Amy Schumer: Live at the Apollo, "Gotham," "Smash," and "The Today Show."

Gregg Barnes (Costume Design) is an Associate Artist of The Old Globe. He has designed the Broadway productions of Tuck Everlasting (2016 Tony Award nomination), Something Rotten! (2015 Tony nomination), Aladdin, Kinky Boots (2013 Tony nomination, 2016 Olivier Award), Follies (2012 Tony Award, Drama Desk Award, Henry Hewes Design Award), Elf, Legally Blonde (2007 Tony nomination, 2010 Olivier nomination), The Drowsy Chaperone (2006 Tony Award, Drama Desk Award, Outer Critics Award, Olivier nomination), Dirty Rotten Scoundrels, Flower Drum Song (Tony nomination), and Side Show. His other New York credits include Sinatra: His Voice. His World. His Way. and Christmas Spectacular (Radio City Music Hall), The Wizard of Oz (Madison Square Garden), Pageant (Blue Angel Theatre, West End, Olivier nomination), and Dreamgirls (West End, 2016 Olivier nomination). His national tour credits include Something Rotten!, Aladdin, Kinky Boots, Legally Blonde, The Drowsy Chaperone, Dirty Rotten Scoundrels, and Flower Drum Song. Mr. Barnes also designed the regional productions of Robin and the 7 Hoods, Dirty Rotten Scoundrels, Lucky Duck, Hay Fever, and more (The Old Globe), Minsky's (Ahmanson Theatre, Los Angeles Drama Critics Circle Award), Mame and Follies (The Kennedy Center and productions at Arena Stage, The Glimmerglass Theatre, Williamstown Theatre Festival, June Opera Festival of New Jersey, and Paper Mill Playhouse. He is the recipient of the Theatre Development Fund's Irene Sharaff Young Master Award.

Jason Lyons (Lighting Design) recently designed Red Velvet, Love's Labor's Lost, and Macbeth at The Old Globe. He designed the Broadway productions of Hand to God, On the Town, Bronx Bombers, Let It Be, Bring It On: The Musical, Rock of Ages (also Vegas, Toronto, Australia, London, and national tours), The Threepenny Opera, Barefoot in the Park, and Good Vibrations. His other recent credits include Dry Powder, Barbecue, and Venice (The Public Theater), Smart People (Second Stage Theatre), Murder for Two and Heathers: The Musical (New World Stages), Hand to God (MCC Theater), The Commons of Pensacola (Manhattan Theatre Club), Nerds (Philadelphia Theatre Company), Hello, Dolly! (Goodspeed Musicals), All in the Timing (Primary Stages), Medieval Play (Signature Theatre Company), Uncle Vanya (Classic Stage Company), White Noise (Chicago), Broke-ology and Clay (Lincoln Center Theater), Happy Hour, Two by Pinter, and Scarcity (Atlantic Theater Company), and The Good Mother, Marie and Bruce, Abigail's Party, The Prime of Miss Jean Brodie, Hurlyburly, and more (The New Group, 10 years).

Fitz Patton (Original Music and Sound Design) previously sound designed the Globe productions of Constellations, The Winter's Tale, Good People, and August: Osage County and provided original music for The Two Gentlemen of Verona. He is currently represented on Broadway with Present Laughter and The Little Foxes. His other Broadway credits include The Father, The Humans, Blackbird, It's Only a Play, An Act of God, Airline Highway, The Other Place, I'll Eat You Last: A Chat with Sue Mengers, Outside Mullingar, Casa Valentina, The House of Blue Leaves, Brighton Beach Memoirs, and Broadway Bound. Mr. Patton's many Off Broadway credits include this season's Prodigal Son (New York City Center), When the Rain Stops Falling (Lincoln Center Theater, Lucille Lortel and Drama Desk Awards), and The Other Place (MCC Theater, Lortel nomination). His symphony credits include The Holy Land. Mr. Patton is the founder of Chance Magazine, a theatre design magazine.

Jacob Grigolia-Rosenbaum (Fight Director) is honored to return to the Globe after 2013's The Last Goodbye and 2014's Othello. He is also fight director for Hamlet in this year's Summer Shakespeare Festival. His credits as fight director include Peter and the Starcatcher (Broadway, New York Theatre Workshop, New World Stages, national tour), Peter Pan Live! (NBC/Universal), Bloody Bloody Andrew Jackson (Broadway, The Public Theater, Williamstown Theatre Festival), Cyrano de Bergerac (Broadway), Here Lies Love (The Public Theater, commercial remount), The Robber Bridegroom (Roundabout Theatre Company), Sailor Man (also co-creator, New York International Fringe Festival, winner of Best Play), The Buccaneer (also playwright, The Tank, Fight Fest), and Robin Hood (Williamstown Theatre Festival). Mr. Grigolia-Rosenbaum has also been fight director for numerous regional and touring companies, including Connecticut Free Shakespeare, Ogunquit Playhouse, and National Theater for Arts and Education. He was the stunt coordinator and creature performer for the horror film Dark Was the Night (Caliber/Image) and was a D1 varsity fencer while at Yale University.

David Huber (Voice and Dialect Coach) has worked on the Globe productions of The Imaginary Invalid, Skeleton Crew, Red Velvet, The Blameless, Picasso at the Lapin Agile, Measure for Measure (Globe for All), October Sky, Meteor Shower, Sense and Sensibility, Macbeth, tokyo fish story, Camp David, Constellations, Rain, The Last Match, The Metromaniacs, Ken Ludwig's Baskerville: A Sherlock Holmes Mystery, Arms and the Man, Buyer & Cellar, The Royale, Bright Star, and The Two Gentlemen of Verona. His previous Globe acting credits include The Winter's Tale directed by Jack O'Brien, The Tempest, The Two Gentlemen of Verona, and The Merchant of Venice, among several others. He has studied voice with Master Linklater Voice teacher David Smukler, Eric Armstrong, and Kate Burke. He is a graduate of the Graduate Voice Teacher Diploma Program at York University in Toronto. His regional theatre credits include Actors Theatre of Louisville, Cincinnati Playhouse in the Park, The Repertory Theatre of St. Louis, Pittsburgh Playhouse, PCPA Theaterfest, Texas Shakespeare Festival, Center REPertory Company, and Centennial Theater Festival, among many others. Mr. Huber coaches voice, speech, and acting locally, works on speech issues with special needs students, and recently taught speech in the graduate theatre program at UC San Diego. He is a graduate of The Old Globe and University of San Diego Shiley Graduate Theatre Program.

Caparelliotis Casting (Casting) has cast the Globe productions of Skeleton Crew, Red Velvet, Picasso at the Lapin Agile, The Blameless, Meteor Shower, tokyo fish story, Constellations, The Last Match, Dr. Seuss' How the Grinch Stole Christmas!, Ken Ludwig's Baskerville: A Sherlock Holmes Mystery, Rich Girl, Arms and the Man, Buyer & Cellar, The White Snake, The Twenty-seventh Man, The Royale, Vanya and Sonia and Masha and Spike, Water by the Spoonful, Time and the Conways, Bethany, The Winter's Tale, The Few, Double Indemnity, The Rainmaker, Other Desert Cities, Be a Good Little Widow, A Doll's House, The Brothers Size, Pygmalion, and Good People. Their Broadway casting credits include A Doll's House Part 2, The Front Page, Les Liaisons Dangereuses, The Glass Menagerie, Jitney, The Little Foxes, The Father, Blackbird, An Act of God, Airline Highway, Fish in the Dark, It's Only a Play, Disgraced, The Country House, Holler If Ya Hear Me, Casa Valentina, The Snow Geese, Lyle Kessler's Orphans, The Trip to Bountiful, Grace, Dead Accounts, The Other Place, Seminar, The Columnist, Stick Fly, Good People, Bengal Tiger at the Baghdad Zoo, The House of Blue Leaves, Fences, Lend Me a Tenor, and The Royal Family. They also cast for Manhattan Theatre Club, Atlantic Theater Company, Signature Theatre Company, LCT3, Ars Nova, Goodman Theatre, Steppenwolf Theatre Company, McCarter Theatre Center, Arena Stage, Second Stage Theatre (seven seasons), and Williamstown Theatre Festival (three seasons). Their recent film and television credits include HairBrained with Brendan Fraser, "American Odyssey" (NBC), "How to Get Away with Murder" (ABC pilot), "Ironside" (NBC), and Steel Magnolias (Sony for Lifetime).

Jess Slocum (Production Stage Manager) previously worked on the Globe productions of The Imaginary Invalid, Red Velvet, Picasso at the Lapin Agile, Measure for Measure (Globe for All), Love's Labor's Lost, tokyo fish story, The Metromaniacs, In Your Arms, Twelfth Night, Buyer & Cellar, Bright Star, Othello, Water by the Spoonful, The Winter's Tale, A Doll's House, Pygmalion, A Room with a View, Richard O'Brien's The Rocky Horror Show, the 2011-2013 Shakespeare Festivals, Rafta, Rafta..., Robin and the 7 Hoods, Alive and Well, Sammy, Cornelia, Since Africa, Dr. Seuss' How the Grinch Stole Christmas!, and The Glass Menagerie. Her Broadway credits include In the Heights. Her regional credits include Indecent, Side Show, Ruined, The Third Story, Memphis, and Most Wanted (La Jolla Playhouse) and Post Office (Center Theatre Group). Her San Diego credits include Mo`olelo Performing Arts Company, North Coast Repertory Theatre, and Lamb's Players Theatre.

          Regional Roundup: Top New Features This Week Around Our BroadwayWorld 8/4 - NEWSIES, A CHORUS LINE, SPRING AWAKENING, and More!        

"BroadwayWorld presents a comprehensive weekly roundup of regional stories around our Broadway World, which include videos, editor spotlights, regional reviews and more. This week, we feature West Side Story, Mamma Mia!, Something Rotten, and More!

Check out our top features from around the BroadwayWorld below!

Cleveland: Contributor Roy Berko reviews NEWSIES at the Porthouse Theatre. He writes "MaryAnn Black has done an excellent job of choreographing the dance-centric show, especially considering the limited stage size. Flips, somersaults, line-dancing, contemporary moves and balletic moves explode on the stage. Especially strong dancers are: Ryan Borgo, Nick Johnson, Matthew Smetana and Jake Rosko. Matt Gittins lacks some of the dynamism of Jeremy Jordan who was the original Jack Kelly on Broadway. However, he is believable as Jack, the leader of the Newsies, the tough guy with a tender underbelly. He has a strong singing voice. Beautiful Katelyn Cassidy charms as Jacks' love interest and defiant daughter of Joseph Pulitzer. Gittins and Cassidy's rendition of "Something to Believe In" is one of the show's musical highlights."

St. Louis: Contributor Chris Gibson reviews The Muny's A CHORUS LINE. He writes "Director/Choreographer Denis Jones' conception of this show is startling, and adds a welcome element that I've never encountered in a production of A CHORUS LINE before. Ben Whiteley's music direction is simply sublime, and the orchestra injects a great deal of excitement into this work. Paige Hathaway's scenic design is simple and stark, but still larger than life to fit the vast stage, with huge mirrors reflecting the dancers and the audience. Nathan W. Scheuer's video designs add another dimension to the stories being told, and Rob Denton's lighting keeps each story and dancer in clear focus. Andrea Lauer's costumes fit the characters well, and deftly recreates the vintage look of the flashy costumes that close the show."

St. Louis: Contributor Chris Gibson reviews MAMMA MIA! at the Fox. He writes "Phyllida Lloyd's direction keeps the action moving at fast pace, and for this kind of lightweight, but enjoyable stuff, that's the right approach. Anthony Van Laast contributes the clever and funny choreography, which helps to keep this high energy production moving along with a head of steam. Mark Thompson's simple, changeable set is brilliant, subtly conjuring up the taverna Donna operates from a variety of angles. Howard Harrison's lighting scheme deftly switchesgears from dramatic to concert hall without missing a beat. And, on this particular evening, the small band produced a fantastic sound, with guitarists Alex Domschot and Jonathan Hawkins throwing down some wailing licks."

Palm Beach: Contributor John Lariviere reviws THOROUGHLY MODERN MILLIE at Marquee Theater Company. He writes "This production features a beautifully costumed and choreographed ensemble of dancers. It is a pleasure to see the stage used to showcase the size and skill level of that ensemble. I also noticed how strong the bevy of girls who live at the hotel are in their setting the style of the piece, and providing acting responses to what was going on around them. Allow me to quote the late South Florida director Bob Bogdanoff when he would be handling group scenes: "Acting is REACTING!". So, thank you from both me and Bob (directing angels up in heaven) for giving us an active and present ensemble in this production of Thoroughly Modern Millie, along with some wonderful costuming and enjoyable choreography. It may be the welcome light-hearted fare you're looking for as an alternative to the sea of serious Sondheim musical offerings in South Florida this Summer."

New Jersey: Contributor Ryan Myers reviews NEWSIES at Surflight Theater. He writes "Standouts from this show include the leading man himself "Jack Kelly" played by Logan Farine, who brings his handsome, boyish looks to the stage, as well as his solid tenacious voice for songs like "Santa Fe" and "Something To Believe In." He has his own version of Jack Kelly, and I thoroughly enjoyed that. Daniel Neale also shined as "Davey" by bringing his charm and personality to the role, as well as his fine singing voice in pieces like "Watch What Happens (Reprise), and "Seize The Day".

San Diego: Contributor E. H. Reiter reviews ROBIN HOOD at The Old Globe. She writes "The costumes by San Diego native and double Tony winner Gregg Barnes are gorgeous and not to be missed. They are so richly textured and colored that it's a surprise that Robin hasn't tried to steal those as well. Also, it proves that we should all be wearing more corsets, capes, and clever hats. The set by Tim Mackabee is inventive and interactive, with vines and ropes decorating the entire theatre, the better to allow the cast to drop in from the top. The use of some crates, plates, and doors in the floor allow for quick scene changes, and the cast use the ability to play with heights, and perspective in fun ways."

Delaware: Contributor Rosanne DellAversano reviews SPRING AWAKENING at JustArt Theatricals. She writes "The music of SPRING AWAKENING often floods my internal playlist. I absolutely love it. Music Director, Caty Butler, is no stranger to modern musical theater scores, and her treatment of Duncan Sheik's music was on point. The young artist playing Moritz (Brendan Moriak) handled the required vocal nimbleness well enough. Lucy Vavala as Wendla and Jake Collins as Melchoir paired well together. Occasionally, a voice cracked or strained/vocal fatigue could be heard. SPRING AWAKENING is all-around demanding; each artist must be prepared to meet the vocal, physical, and emotional demands in order to execute a fully realized work. Some cast members were at least up for the challenge."

Washington: Contributor Isabella Basco reviews GRAND NIGHT FOR SINGING at NextStop Theatre. She writes "All of the cast stands out on their respective songs, but Karen Vincent's charm and pristine voice is a standout in a group of highly professional performers. Marquise White has a smooth voice which will make audiences swoon in "We Kiss in a Shadow," and "This Nearly Was Mine." He also is hilarious in the all-time favorite "Honey Bun," and prepare to be dazzled by Sarah Anne Sillers's "I Can't Say No."

Regional Editor Spotlight:

Roy Berko
Cleveland Contributing Editor

Roy Berko, a life-long Clevelander, holds degrees, through the doctorate from Kent State, University of Michigan and The Pennsylvania State University. Roy was an actor for many years, appearing in more than 16 plays, 8 TV commercials, and 3 films. He has directed more than 30 productions. A member of the American Critics Association, the Dance Critics Association and The Cleveland Critics Circle, he has been an entertainment reviewer for more than twenty years.

For many years he was a regular on Channel 5, ABC-Cleveland's "Morning Exchange" and "Live on 5," serving as the stations communication consultant. He has also appeared on "Good Morning America." Roy served as the Director of Public Relations for the Volunteer Office in the White House during the first Clinton Administration.
He is a professor of communication and psychology who taught at George Washington University, University of Maryland, Notre Dame College of Ohio and Towson University. Roy is the author of 31 books. Several years ago, he was selected by Cleveland Magazine as one of the most interesting people in Cleveland.

Join Team BroadwayWorld! Interested in joining our team, but not exactly sure what we do? All of your questions are answered, along with every open position from guest and student bloggers, Regional Editors, and more! Find out where we have open positions available here!

          BWW Review: 'Robin Hood!' at The Old Globe        

It's hard to keep a good legend down, and like other heroes Robin Hood is always ready for his return to pop culture. Not that he really ever truly left, having been portrayed in movies and on stage for the last 80 years, and in stories for longer than that. The new work by Ken Ludwig commissioned by The Old Globe "Robin Hood" proves that it was time for yet another fun frolic through the forest with Robin and his band of Merry Men!

Just like Batman or Spiderman, most everyone knows Robin Hood's back story; he's a noble who decided to stand up for those who couldn't stand up for themselves when King Richard leaves for the Crusades and leaves his brother, the dastardly Prince John in charge. With the help of Sir Guy and the Sheriff of Nottingham, Prince John abuses his power and soon Robin has become an outlaw as he robs from the rich to gives to the poor.

As our master of ceremonies and narrator Friar Tuck sets the tone for the show with a sense of energy, delight, and fun. Played with a serious sense of fun by Andy Grotelueschen, Tuck keeps everything moving along, and his audience interaction keeps everything lighthearted.

Daniel Reece is our charming rogue Robin, the noble who matures from a frat boy noble to a social crusader willing to give up his lands and holdings to take care of the people until King Richard returns. Reece keeps him delightfully mischievous, and amusingly sure he is smarter than anyone in the room.

Meredith Garretson's Maid Marion is not the damsel in distress she has been in the past, and is more a smart and capable fighter (and better archer than Robin). She is not afraid to play the diplomat with her royal Uncle Prince John, or contemplate marriage to Sir Guy as a political match, but there is no doubt she is choosing these actions to help people on her own terms, and no one else's. (Thanks to a gorgeous wig, when grown up Marian arrived I almost yelled "She's a grown up Merida!" which made me so happy. But I digress)

<a href=Meredith Garretson as Maid Marian and Daniel Reece as Robin Hood Photo by Jim Cox" height="382" src="" width="263" />
Meredith Garretson as Maid Marian and Daniel Reece as Robin Hood
Photo by Jim Cox

Robin's merry men (and woman) are rounded out by Suzelle Palacios as the spirited Doerwynn and Paul Whitty as The Mandolin plaYing Little John. Both steal the show with a funny and sweet scene in the second act that plays with scenic perspective.

Our bad guys are comprised of Michael Boatman, as the decadent Prince John who can't stop creating amazing quotes for his Sheriff to jot down for his theatrical works later (so I guess Shakespeare is really quoting him 400 years later). Manoel Felciano is the stern and exasperated Sir Guy; while Kevin Cahoon is terrifically funny as the faint-hearted fighter Sheriff of Nottingham. You may recognize him from stealing all of the scenes he was in as Boyette in "Love's Labour's Lost" at the Globe last summer.

The costumes by San Diego native and double Tony winner Gregg Barnes are gorgeous and not to be missed. They are so richly textured and colored that it's a surprise that Robin hasn't tried to steal those as well. Also, it proves that we should all be wearing more corsets, capes, and clever hats.

The set by Tim Mackabee is inventive and interactive, with vines and ropes decorating the entire theatre, the better to allow the cast to drop in from the top. The use of some crates, plates, and doors in the floor allow for quick scene changes, and the cast use the ability to play with heights, and perspective in fun ways.

The show takes a modern musical cue with some contemporary versions of pop and folk music; a clever move that keeps the tone and energy for the audience throughout the show and even when the lights are up.

Directed by Jessica Stone, she keeps the focus on the upbeat energy, and a sense play, that serves this material well. This allows the audience to become a part of this merry band (a fact that the cast plays up encouraging the audience to participate.)

Overall, ROBIN HOOD! at The Old Globe proves that the Legend of Robin Hood and Sherwood Forest is as alive and ever.

Playing through September 3rd in Sheryl and Harvey White Theatre, for show times and ticket information go to

Photo Credit: by Jim Cox.

          Photo Flash: Ken Ludwig's ROBIN HOOD! Opens at The Old Globe This Sunday        

Inventive comic genius Ken Ludwig, whose Baskerville brought Sherlock Holmes to the Globe, is back with a brand-new Globe-commissioned world premiere comedy about another icon: Robin Hood! Packed with thrills, romance, laughs, and great characters like Little John, Friar Tuck, and Maid Marian, Robin Hood! tells the timeless story of a hero of the people who takes on the powers that be. So get ready to duck a quarterstaff or two-you won't want to miss a moment of the swashbuckling fun!

The cast includes Michael Boatman (Prince John), Kevin Cahoon (The Sheriff of Nottingham), Manoel Felciano (Sir Guy of Gisbourne), Meredith Garretson (Maid Marian), Andy Grotelueschen (Friar Tuck), Suzelle Palacios (Doerwynn), Daniel Reece (Robin Hood), and Paul Whitty (Little John).

CREATIVE TEAM: Jessica Stone (Director), Tim Mackabee (Scenic Design), Gregg Barnes (Costume Design), Jason Lyons (Lighting Design), Fitz Patton (Sound Design), Jacob Grigolia-Rosenbaum (Fight Director), David Huber (Vocal Coach), Caparelliotis Casting (Casting), Jess Slocum (Production Stage Manager), and Annette Nixon (Stage Manager).

Photos by Jim Cox.

high res photos

(from left) Meredith Garretson as Main Marian, Daniel Reece as Robin Hood, Andy Grotelueschen as Friar Tuck, and Paul Whitty as Little John in the Globe-commissioned world premiere of Ken Ludwig's Robin Hood!, running July 22 - August 27, 2017 at The Old Globe. Photo by Jim Cox.

(from left) Manoel Felciano as Sir Guy of Gisbourne and Daniel Reece as Robin Hood in the Globe-commissioned world premiere of Ken Ludwig's Robin Hood!, running July 22 - August 27, 2017 at The Old Globe. Photo by Jim Cox.

Daniel Reece as Robin Hood in the Globe-commissioned world premiere of Ken Ludwig's Robin Hood!, running July 22 - August 27, 2017 at The Old Globe. Photo by Jim Cox.

Meredith Garretson as Maid Marian and Daniel Reece as Robin Hood in the Globe-commissioned world premiere of Ken Ludwig's Robin Hood!, running July 22 - August 27, 2017 at The Old Globe. Photo by Jim Cox.

The cast of the Globe-commissioned world premiere of Ken Ludwig's Robin Hood!, running July 22 - August 27, 2017 at The Old Globe. Photo by Jim Cox.

Meredith Garretson as Maid Marian and Daniel Reece as Robin Hood in the Globe-commissioned world premiere of Ken Ludwig's Robin Hood!, running July 22 - August 27, 2017 at The Old Globe. Photo by Jim Cox.

(from left) Manoel Felciano as Sir Guy as Gisbourne, Michael Boatman as Prince John, and Kevin Cahoon as The Sheriff of Nottingham in the Globe-commissioned world premiere of Ken Ludwig's Robin Hood!, running July 22 - August 27, 2017 at The Old Globe. Photo by Jim Cox.

(from left) Paul Whitty as Little John and Andy Grotelueschen as Friar Tuck in the Globe-commissioned world premiere of Ken Ludwig's Robin Hood!, running July 22 - August 27, 2017 at The Old Globe. Photo by Jim Cox.

(from left) Kevin Cahoon as The Sheriff of Nottingham and Manoel Felciano as Sir Guy of Gisbourne in the Globe-commissioned world premiere of Ken Ludwig's Robin Hood!, running July 22 - August 27, 2017 at The Old Globe. Photo by Jim Cox.

Kevin Cahoon as The Sheriff of Nottingham and Suzelle Palacios as Doerwynn in the Globe-commissioned world premiere of Ken Ludwig's Robin Hood!, running July 22 - August 27, 2017 at The Old Globe. Photo by Jim Cox.

Suzelle Palacios as Doerwynn and Michael Boatman as Much the Miller in the Globe-commissioned world premiere of Ken Ludwig's Robin Hood!, running July 22 - August 27, 2017 at The Old Globe. Photo by Jim Cox.

Meredith Garretson as Maid Marian and Manoel Felciano as Sir Guy of Gisbourne in the Globe-commissioned world premiere of Ken Ludwig's Robin Hood!, running July 22 - August 27, 2017 at The Old Globe. Photo by Jim Cox.

Meredith Garretson appears as Maid Marian in the Globe-commissioned world premiere of Ken Ludwig's Robin Hood!, running July 22 - August 27, 2017 at The Old Globe. Photo by Jim Cox.

The cast of the Globe-commissioned world premiere of Ken Ludwig's Robin Hood!, running July 22 - August 27, 2017 at The Old Globe. Photo by Jim Cox.

          Shangri-La Hotel Singapore        
I was invited by Shangri-La Hotel Singapore for their newly launched "Time Out Weekend Staycation". We started our stay at Shangri-La Hotel with a personalised check-in counter at the Garden wing reception instead of the main lobby reception. The process was fast and I was presented a stalk of orchid which indeed make me feel very welcome by the hotel.
Garden Wing reception

I heard my colleagues that Shangri-La Garden Wing is very different from the typical Singapore hotels and I couldn't agree more when I first saw the 15 acres tropical garden. It reminds me of a luxurious beach resort outside Singapore.
Tropical garden oasis

The 50sqm garden wing room is one of most spacious room among the hotels which I have stayed. The room feature a comfortable king size bed, a sofa, a work desk and a private balcony. I was impressed by the hotel eco-friendliness where the aircon will switch off automatically when the balcony sliding door is open and when the door is closed, it will switch on again.

Prior to arrival, the hotel emailed me a preferences form asking for my choice of pillow, floral arrangement and beverage preference etc and all my preference was well noted by the hotel.
Day and night view of garden wing room
Complimentary orchid from Shangri-La Hotel

It's a nice gesture to have complimentary fruits and chocolate from the hotel. Hubby almost finished the chocolate if I had not stopped him fast enough.
Welcome fruit and chocolate
Mini bar and Coffee/ tea-making facilities

The marble clad bathroom comes with double sink, bathtub and separate glass-enclosed shower. I adore hotels with double sinks because Hubby and I do not have to fight over the sink when we brushed our teeth.

There is an automatic wooden blind allows those guests to watch the TV while relaxing inside the bathtub. At first, we were figuring out how to open the blind and realised that the control is actually situated below the vanity mirror.
Bath tub with wooden blind
Double sink for Mr & Mrs and separate shower area
In house brand toiletries

The package includes Bellini Hour with a bottle of Prosecco and mixers. As we requested it late at night, the mixing of the cocktails were done at the bar and served straight to our room.
Two glasses of Bellinis

We have a choice to have our breakfast at either the Line or the Waterfall cafe and we chose the later which has a more cozy ambience. We chose to sit at the alfresco area near the poolside. It's a treat to be surrounded by birds chipping and floral smell during breakfast.
The Waterfall Cafe
Poolside view

Breakfast is ala carte option at the Waterfall cafe and offer a buffet spread of pastries, cereals and fruits etc. The breakfast menu has a choice of Western selection ranging from egg benedicts to pancakes and waffles or Asian selection of nasi lemak.
Buffet spread
Our choices for breakfast

We decided to explore the surrounding of the hotel to aid in digesting our heavy breakfast.

Chi Spa is Shangri-La Hotel in-house spa which offers an extensive menu of holistic treatment and is famous for their Chi Signature Massage.
Chi Spa
Garden view rooms facing the swimming pool
A tropical sanctuary inside the hotel

I noted that orchid is widely used by the hotel in their floral arrangement and I'm not surprised by this since orchid is Singapore's national flower.
Variety of Orchids

At first, we were wondering how to enter the gym and after inquiring with the person at the health club, we then get to know that the entrance is actually from the health club. There is separate entrance for gents and ladies hence I get to explore the indoor jacuzzi, sauna and steam room alone before meeting up with hubby at the gym.
Health Club

I was amazed by the sheer size of the gym, it's definitely the biggest hotel gym which I have seen and can rival the gyms in those fitness centres. Hubby tried out few of the equipments while I was busy snapping photos.

I'm surprised to see a mini Zen garden outside Japanese restaurant Nada Man which reminds me of the days in Kyoto.
Zen garden

We then retired back to our room. We have not catch a movie after we have shifted into our new house as weekend are occupied with doing household chores. Hence we make use of this opportunity to catch up on the movies which we have missed.
It's movie time

Coinciding with the Easter day next week, the Tower Wing lobby and the Line restaurant are decorated with bunnies and mushrooms figurines.
It's Easter time!
Super cute Easter eggs

We spent our quiet afternoon indulging in the elegant English Afternoon Tea at the Lobby Court. The afternoon tea set is available from 3pm and we have make prior reservation as advised by the reception when we checked in yesterday.
Lobby Court
Live music

The high tea set comes with sandwiches, cakes and pastries. We are spoilt for choice when selecting the high tea beverage as there are more than 30 types or tea and coffee to choose from.

The sandwiches are delicious and we requested for another round since the items are refillable. However, I was disappointed that there was no scones in this set as scones are an integral part of English high tea.
English afternoon tea

Overall, hubby and I enjoyed the lavish stay at Shangri-La hotel Singapore. The urban nature resort is a perfect getaway from the hustle and bustle of city life. The service is impeccable and small gifts such as orchid, fruit platters and chocolate warms the guest's heart. 

Time Out Weekend Staycation includes:

• One-night accommodation in Garden Wing Deluxe Room
• Daily buffet breakfast for two adults
• Movie marathon menu
• Bellini Hour with a bottle of Prosecco and mixers
• Three-tier English afternoon tea experience at Lobby Court for two
• Usage of gold or white inflatable swan floats at the pool
• Complimentary Wi-Fi access throughout the hotel
• Complimentary scheduled shuttle bus service to Orchard Road
• Complimentary parking
• Complimentary use of the swimming pool and Health Club facilities

The package is valid until 30 December 2016 and rates start from S$465. To make reservations, please click Shangri-La Hotel Singapore.

Hotel stay has been sponsored by Shangri-La Hotel Singapore however all views expressed are my own.

          Bangkok trip – 1 Feb 15        
As breakfast was not included in the complimentary stay, we walked 10min down the road and had breakfast at Kuppadeli cafe (219/1A The Pride - Asoke Towers, Sukhumvit 21, Khlongtoey Nua, Wattana, Bangkok 10110, Thailand).

There are more and more cafes opening in Bangkok but Kuppadeli remains outside the tourist radar hence we are able to enjoy quiet moments here. 
Kuppadeli cafe

We ordered egg benedict, scramble egg adding bacon and sausage, lemongrass tea and mocha for THB677 ~ S$27. The food is good except the toasted bread which is too hard.
Mocha & Lemongrass tea
Scramble egg
Egg Benedict

After breakfast, we took a cab to Erawan shrine before continuing to Platinum Mall.
Erawan shrine
Platinum mall

There are temporary booths set up outside Platinium mall and vintage cars are on displayed.
Vintage cars

We saw a booth selling personalized passport holder and we decided to get one for ourself. Each passport holder cost THB150 ~ S$6.
Passport cover

We had lunch at SabX2 Pratunam Wanton Noodles (Add: 4/32-33 Soi Petchburi 19, Pratunam, Bangkok, Opening hours: 9am - 4pm). Franking speaking, it's really over rated. A small bowl cost THB 50 ~ S$2 is pathetic little. The noodles is springy and full of pork lard but the char siew is mediocre. Don't bother to try the soup version as the dry version taste much better. Their famous pork trotter was sold out so I was left disappointed.
SabX2 Wanton Noodle

We continue to shop till it's about time to leave for the airport. Platinum Mall has deployed a taxi marshal who will ask the passenger the destination and translate to the taxi driver. We waited for few taxis because the drivers do not want to turn on the meter for our trip to the airport.
Taxi marshal

We reached Suvarnabhumi Airport in an hour and proceed to the check in counters to get our boarding pass as online check in is only valid for flights which depart from Singapore. Luckily we managed to keep our shopping loots within 10kg each. We utilized our ANZ Travel Visa Signature Card for complimentary access to CIP Lounge. This CIP Lounge at Gate E offer much more variety of food compared to the CIP Lounge which we visited last year. We had our early dinner here. 
CIP lounge
Bye bye Suvarnabhumi airport

          Bangkok trip – 31 Jan 15        
I have done the web check in online 3 days earlier and since Tiger offer Direct to gate service to Bangkok, we can skipped the check in queue and proceed straight to the immigration counters.
Mickey & Minnie

We make used of my priority pass and had breakfast at SATS Lounge before boarding the plane. The food spread here pale in comparison to the Terminal 1 SATS Lounge.

The flight was delayed by 30min as there was heavy traffic at the runway. We landed at Suvarnabhumi airport at 11.30am and were one of the first to alight from the plane. There was no queue at the immigration counter and we do not have checked in luggage, we are at the taxi stand in 15min. Now, we have to board the taxi which the kiosk ticket has allocated. There was no such practice when I visited last year.

Although we reached the hotel before the check in time, we are able to check into our room.
Hotel lobby

We stayed at the 16th floor and the room offer the same view as the one which we stayed last year. We left one of our luggage in the room and took the other with us to Chatuchak market.
View from the room
Deluxe room

By the time we reach Chatuchak, it's already 1pm. We are starving so we bought BBQ pork stick before we continue to search for the famous Chatuchak Pork Chop
Food stall

The famous Pork Chop is located at Section 22 Soi 4/2. The pork chop is sold by weight (THB45 per 100g) and the bun itself cost THB5. We bought 200g of pork chop and 4 buns. They will cut the pork chop into smaller pieces and slide them into the bun which makes it convenient for us to eat. It is solely takeaway from this stall.
Pork chop stall
Cute Couple T-Shirt

We also ate the coconut ice cream which is located at Section 1 & 2. It used to be the only coconut ice cream stall but now there are many other stalls selling coconut ice cream in Chatuchak market.
Coconut ice cream
Imitation coconut ice cream stalls

There is a DHL stall here and it cost THB70 ~ S$3 per kg to courier back to Singapore. It's definitely much cheaper than paying over weight baggage at the airport.
DHL stall
Kid busker

We wanted to take a cab to Siam Center but the taxis outside Chatuchak market are asking for a ridiculous price of THB500 ~ S$20. We ended up taking BTS from Mo Chit to Siam station.

We had dinner at Siam Center Som Tam and it's not crowded at all. We ordered fried fish, fried chicken wings, salted egg mango salad and Thai ice tea for THB418 ~ S$17. Finally I get to try the fried fish as it was sold out when we visited last year. The fish is extremely crispy and I guessed it's the same BBQ fish which I had outside Central World.
Som Tam Nua
Dishes which we ordered
This is actually entrance to the toilet

We then took a cab to Ruen Nuad for 2hr Thai massage before ending the day shopping for snacks at Ratchadamri Big C supermarket. The Big C supermarket is crowded with tourists especially at the tidbit sections and some of the tidbit are out of stock! I found this blog useful as it recommend the food to buy from Big C supermarket. 
Big C Supermarket

          Abiogenesis Video        
Which came first? Randall Niles examines the chicken and egg paradox related to first life.
          RNA World        
What is the RNA world hypothesis? How does the RNA-first model attempt to account for the DNA-protein chicken-and-egg paradox?
          Abiogenesis – What is the chicken and egg paradox?        
DNA houses the information necessary for folding proteins into the shape critical to their function. Proteins facilitate the process by which DNA replicates. Does this cause problems for evolution?
          videos: La Big Vic, Outer Space, Dolphins into the Future        
Sik .MOVs

A few of my favorite videos of the moment. The (above) La Big Vic session at Newtown Radio is really something special. Hi-fi to the max, this is them peaking on a song I've been hearing them jam locally for a long while now. Couldn't be more excited for the LP to drop (Ed note: there is a song called "Bobka Jam" on the Actually Shout out Russ & Daughters!). Also, sick video for "Mr. Broken Bird" by Mr. Luke Wyatt below. Watch out.

Outer Space recently ripped arpeggios throughout the Schoolhouse and Market Hotel. The latter encounter left me with mild brain damage for 26 hours. I woke up the next day with mind ooze all over my pillow, kinda flabbergasted as to how I got home. Shout out Dunkin Donut's Egg & Cheese on Croissants.

Dophins Into The Future from Records: Experimental Sydney on Vimeo.

Tequilla Rambo homie Lieven Martins brought his Dolphins into the Future enterprise to NYC for the first time in a few years. The result was a cosmo-coral submergence, not unlike the time I went diving in Thailand and this Dutch dude named Remi put a sea urchin in my hand and it stung me and I had to squeeze purple poison out of my hand for, like, 10 minutes while breathing underwater. This video from Sydney is sublte, and awesome.
          Why I eat a low fat raw vegan diet        
For those unfamiliar with the lingo, a low fat raw vegan diet is a fruit-based diet. Almost all calories are derived from fruit, plus vegetables as a concentrated mineral source. Fruit for breakfast, lunch, dinner - plus salad. 

Most people, when they observe my eating habits, are shocked and skeptical that anyone could tolerate such a "boring" diet, let alone thrive on it.

Five years ago, I was not a vegan. I scoffed at vegan "hippies". I believed that humans were designed to eat meat, that too much fruit would make you fat, and that protein was the secret to health and well being. My diet consisted of oats, tuna fish, cottage cheese, yoghurt, tofu, chicken, shellfish, green vegetables like broccoli and spinach, and the occasional egg. I was working at a gym at the time, and I was thoroughly brainwashed by the high protein propaganda. I avoided potatoes, bananas, and rice, believing that they would make me fat and unhealthy. 

I was eating ridiculous amounts of canned tuna fish, and others' comments about mercury poisoning and heavy metal toxicity sparked my curiosity about the health of my diet. I started gravitating away from seafood, eating more chicken. Red meat was only an occasional menu item, as the rest of my household did not eat it.

I wasn't a huge fan of chicken, and I gradually began eliminating it. Before I knew it, I was eating a mostly vegetarian diet. I had gone off milk several years ago due to lactose sensitivity, but I was still eating large quantities of yogurt, cheese, and eggs (particularly egg whites). I wondered whether a vegetarian diet was actually healthy, and so I started reading in earnest. Then, I came across a documentary called "Earthlings" that ended up changing my life. From that day, I knew that I wouldn't in good conscience ingest another animal product or exploit another being in order to fulfill my needs. 

Switching to veganism prompted more research and a radical shift in diet. Eliminating dairy products was difficult, which I later learned was due to the addictive properties of dairy (particularly cheese). What was more challenging were the hidden animal ingredients in almost every mainstream processed food product. Pasta sauce, crackers, seasoning packets, candy - even veggie burgers. I did make mistakes, where I unknowingly consumed animal products, but I learned from each experience. And quickly learned that a diet based on whole plant based food like beans, grains, and vegetables, was far easier on my sanity (not to mention healthier). I was still a little carb-phobic, so my diet consisted of oats for breakfast, with salads and beans for lunch and dinner, and low sugar fruits like apples and oranges for snacks. 

After about six months on a vegan diet, I started reading about a "raw food" diet - which I immediately dismissed as impossible. Within a few months, however, I decided to give it a try. I started drinking green smoothies for breakfast, which consisted of half a banana, a teaspoon of flax seeds, and a few handfuls of spinach. A woefully inadequate breakfast of barely 100 calories. Lunch was a small salad of lettuce, tomato, and cucumber, and an apple and an orange for snacks. Around this time I also eliminated coffee. Dinner was another small salad. After dinner, I would snack on nuts. And by snack, I mean several large handfuls. It's no wonder - I was barely eating 400 calories during the day.

I didn't realize it at the time, but my under eating during the day was the reason for my gorging on nuts in the evening. I was inadvertently eating a very high fat diet - which led to a few extra pounds on my frame and skin breakouts.

In late 2009, I stumbled upon a website called 30 bananas a day, which promoted a calorie-abundant, high carbohydrate, low fat raw vegan diet. It sounded bizarre to me, but seeing as a high fat raw diet was causing some unwanted side effects, I decided to try it. Or so I thought. My carbohydrate phobia was still in full force, and initially I could only stand to eat around 4 pieces of fruit a day. My half banana in the pitiful green smoothie (now minus flax seeds) along with a few apples and oranges. Gradually I added a couple of bananas to my daily intake. Then five. Then ten. Clearly, I didn't quite understand the concept of carbohydrate abundance to promote health, athletic recovery, strength, and weight loss. I was still under the illusion of "calories in versus calories out" as being the key to health, that thin = healthy.

Eventually, I learned that our bodies are designed to live on carbohydrates. That under eating leads to cravings for undesirable foods that are high in salt, high in fat, or processed. That inadequate hydration leads to mixed body signals and cravings. That under consumption of greens leads to cravings for salt. 

Most importantly, I learned that health isn't all about diet. Health must include enough movement, rest, hydration, sunshine, and positive relationships - and more. 

I will never have the "perfect" diet, because I no longer believe there is such a thing. I do my best, though. I buy from markets when I can. I eat organic greens most of the time. I grow some of my own food. I eat a plant based, whole-food diet. I avoid certain things not because of dogma or because I'm trying to attain some level of "purity" - rather, I avoid things because I don't desire them and/or because I don't like the way they make me feel. 

Once upon a time I wanted to identify as a "raw foodist" and I went to great lengths to sustain this diet. Even if it meant eating a fatty raw food dish over, say, a plate of rice and vegetables. I avoided EVERYTHING that wasn't raw, including minute amounts of dried herbs.

These days, I'm less concerned about labels and "fitting" into a particular group. It's about doing and being the best I can be. 

We might be lured into thinking that diet is everything, if the raw food/vegan Internet community is anything to go by. There's a lot of in-fighting between people who actually have more similarities than differences. Even the "Paleo" and "vegan" crowds agree on a number of points. And each is convinced that their diet is the right diet.

I have more to say on the principles of health and a vegan vs non/vegan diet, which I will do another time. For now, I'll conclude with the idea that there is no perfection in life, and that we are all striving to better ourselves in all areas. Don't put all your focus on one aspect of health at the expense of others - your health can only be as good as your weakest link. I've lived the unbalanced life, and I can safely say that if you're mood is dictated by a number on the scale, or if you feel guilt for eating a possibly non-raw item, or if you repeatedly beg off social events to exercise, or you refuse to associate with people based on their diet .... You need to take a look at your priorities. 


          Dallas : Fun Easter Decorations for Your New Dallas Fort Worth Home        

Why should Halloween and Christmas have all the decorating fun? With Easter time upon us, why not add a bit of whimsy to your home and create a few Easter decorations. Best of all, Easter decorations can easily blend as spring decorations, making them an attractive addition to your home, even after the holiday. Many of the new home builders in DFW, including Plantation Homes, build homes with a variety of nooks, shelves and display areas that will look great with a seasonal array of flowers, herbs, and decorative eggs.

Easter eggs don’t have to be limited to your children’s plastic eggs or home-dyed eggs. After all, Fabergé was famous for beautifully decorated eggs that could stand on display all year. A great way to give new life to the plastic eggs that are usually filled with treats is to cover them in decorative papers. Using Modge Podge or watered down white glue, take some decorative craft papers, photographs, or even sheet music and decoupage the paper onto the plastic eggs. They can be arrange in decorative bowls, on mantles, or even added to spring wreathes.

Of course, real eggs can create an equally elegant and interesting arrangement. Empty egg shells can be turned into mini tea lights or even planters or miniature vases. A half shell of a large egg should hold a small tea light, and an empty egg carton can be used to arrange a group of them to be used as a charming centerpiece. Similarly, sprigs of fresh herbs or small flower buds can be placed in groups of empty egg shells to create attractive miniature floral arrangements.

New home builders in DFW include a number of stunning features in their homes. At the Sanctuary on Texas Star community, you will find homes with beautiful archways and big windows that are perfect for Easter egg garlands. This easy project is a fun, inexpensive way to let your children get involved in creating some of the decorations. Simply pick up a variety of spring-colored paint chips from your local hardware store and cut them out in the shape of an egg. You may be able to find an egg-shaped paper punch at your local craft store to make this even easier. Then simply poke a hole through the top of each egg and join them together with thread or string.

From decorative garden bunnies to simple, elegant flower arrangements, there are plenty of ways to add a festive, beautiful touch to your home this Easter season.  

          Somalia: For many girls, school holidays means FGM “cutting season”        
Source: UN Population Fund
Country: Somalia

HARGEISA – Asha Ali Ibrahim, 41, has been performing female genital mutilation (FGM) on girls in Diaami, Hargeisa and other parts of Somalia since 1997. July and August are her busiest months of the year. “This is the peak season, when parents bring their children to be cut,” she told UNFPA.

July, August and September are something of a “cutting season” for many girls around the world, when the break from school means they have time to undergo, and recover from, FGM. Though there is little formally collected data, experts say that FGM is commonly practiced during the school vacation period in parts of Guinea, Nigeria and Somalia.

In some cases, girls even travel from abroad to undergo the procedure. And in some places, it is a precursor to child marriage, which may also take place during school holidays.

FGM is carried out for a variety of reasons. In some places, it is the belief girls must be cut to control their libido. In others, it is the perception that intact girls are dirty or ugly, or that cutting is a prerequisite for marriage. But the practice causes serious medical problems, including haemorrhage, infection, complications in childbirth and even death.

In all cases, FGM is an internationally recognized human rights violation.


About 98 per cent of women and girls in Somalia have undergone some form of FGM, according to a 2011 survey. The most common type involves cutting the genitals then sewing them closed, which can cause significant and long-lasting harm.

Somali girls typically undergo this procedure between ages 7 and 10, but Ms. Ibrahim says girls brought from abroad – especially from the United States and Europe – are usually older, between 12 and 14 years old. “It is a bit cumbersome to carry out the procedure on tissue that is more mature, and the grown up girls struggle more than younger ones,” she said.

Ms. Ibrahim is clear-eyed about some of the dangers. When she took over the role of circumciser from her aging mother, she was motivated in part by a desire to protect girls’ health.

“My mother was using one razor blade on all girls she cut. My daughter got sick soon after being cut by my mother, and I was informed at the hospital that the infection may have occurred from the procedure,” she explained. “I had been understudying my mother, so I asked her to stop carrying out FGM and I took over.”

Ms. Ibrahim uses one razor blade per client to avoid infections. Her other tools include a small bottle of lidocaine, disposable syringes, balls of cotton wool, raw egg that she says heals the wound, a powdered concoction of traditional herbs and penicillin to prevent infection, a thick white thread to sew up the girls after cutting them, and some methylated spirits for cleaning up. Ms. Ibrahim obtains these supplies over the counter from local pharmacies.

Despite her meticulousness, there have been mishaps. Ms. Ibrahim says she has rushed haemorrhaging girls to hospital. Still, she takes pride in her work, and feels it is an important cultural practice. She denies it causes problems during childbirth.

Her own young granddaughter is due to be cut this season, though the procedure has been postponed. “She’s been unwell recently and I am waiting for her to be better before I circumcise her,” she said.“Circumcision is important as a transition to adulthood. It turns a girl into a woman and this is why all the girls in my homestead have to be circumcised,” she told UNFPA.

“The world is changing”

“Schools are closed for two months between July and August, and this indeed the peak season for FGM,” said Ahmed Jama, a UNFPA specialist working on the issue

UNFPA partners with the government, health workers, local organizations, as well as religious leaders and youth activists to encourage their community and policymakers to abandon the practice.

The Hargeisa Institute of Health Sciences revised its midwifery curriculum last year, with help from UNFPA, to teach how to manage FGM-related complications that arise during childbirth. The programme also trains future midwives to become advocates for abandoning the practice.

“The world is changing, and Somalis are changing too,” said Nimo Hussain, the institute’s director.

Religious leaders like Sheikh Almis Yahye Ibrahim, 47, are encouraging these changes. The head of International Horn University, he is one of six sheikhs in the Arab region who have formed a network to fight FGM. He also preaches about the harms of FGM to the roughly 5,000 people at the Ibrahim Dheere Mosque.

But the biggest differences will be seen in his daughter’s generation, where girls are increasingly being spared the practice.

None of Sheikh Ibrahim’s three daughters have been cut. “I wouldn’t want to destroy anything about them. They should remain the way Allah created them,” he said.

Youth take the lead

Activists in the Y-Peer youth network have also take on the issue.

Pioneered by UNFPA in 2002, Y-Peer trains young people to educate community members about sexual and reproductive health. In Hargeisa, Y-Peer advocates talk to health workers, community members and other young people about a range of topics, including family planning, gender-based violence, child marriage and FGM.

And they have taken the messages to heart.

“I can only marry a girl who is over 18 and is not a victim of FGM,” declared Abdirahman Mohamed, 26, a Y-Peer project officer.

“I wouldn’t marry any girl who has undergone FGM because I don’t want to live with the health complications,” Mustafa Abdirahman, 19, another Y-Peer member, told UNFPA.

Still, these brave youth are the exception. FGM is still widespread, and its negative consequences continue to ravage the lives of women and girls .

Eighty-year-old Cibaado Ismail knows this all too well. She lives in the Rugta camp for internally displaced persons, just outside Hargeisa.

Her daughter died at age 17 of complications during childbirth. The baby also died. Ms. Ismail blames FGM.

“An FGM awareness campaign in the camp helped me understand the negative effects of the practice,” Ms. Ismail said. “I have since banned all my 10 female grandchildren from being cut.”

– Pilirani Semu-Banda

          Momo’s Holiday Gift Guide, 2012        
Although I haven’t done much shopping yet because that’s what happens when you get distracted by Silk Egg Nog, I know what I’ll be buying for almost everyone. If you’re still looking for ideas, here’s a peek at some of my favorite products this year: For tweens, teens and kids of all ages: 1. Wii […]


For Presentation To All Catholic Parishes/Congregations  in Nebraska

10/16/2016, updated and resent 10/28/16, with email titled Death Penalty Errors: Bishops Double Down

To:  Most Rev. George J. Lucas, Archbishop of Omaha
Most Rev. James D. Conley, Bishop of Lincoln
Most Rev. Joseph G. Hanefeldt, Bishop Grand Island

cc:  Governor Pete Ricketts, his cabinet & staff 
Nebraska Legislators & staff
Nebraska Supreme Court
Nebraska County Sheriffs
The Police Officers' Association of Nebraska
Attorney General Doug Peterson & staff
Nebraska County Attorneys Association
Nebraska Crime Commission
U of Nebraska Law School 
Colleges & Universities throughout Nebraaka

Media throughout Nebraska

Subject: UPDATE
Nebraska Catholic Leadership: Their False Teachings & the Death Penalty

From : Dudley Sharp

Catholic leadership, in Nebraska, as elsewhere, keep the death penalty truth away from their flock.

That claim is supported, in detail, below and here (1) and has been sent, repeatedly, to the Bishops, their staffs and/or parishes, for months.

The Nebraska Bishops are presenting error after error, week after week (1). It is long overdue to end it.

1) The Truth:  All Catholics May Support the Death Penalty

All good and faithful Catholics may, now,  support the death penalty, may support more executions and may, faithfully and thoughtfully, disagree with the Church's 1995/1997 death penalty restrictions.

The Bishops False Teachings:

With the title of  "3. Prudence, schmrudence…” (2), the Nebraska Bishops, immaturely and disrespectfully, accuse Catholics of "acting like two year olds", when those "two year old" Catholics say that the post 1995/1997 Catholic teachings on the death penalty are matters of prudential judgment and, because of that, such "two year old" Catholics find that all good Catholics may support the death penalty and more executions based upon prudential judgment (see The Proof, just below), as well as over 2000 years of Church teachings (1). 

The Proof:

The Evidence Against the Bishops

Let's look at the blatant errors  and insulting language of the Bishops and who they call "two year olds":

The most prominent of the "two year olds" are three members of the Congregation for the Doctrine of the Faith (CDF) , the most authoritative voice for valid teachings within the Church:

--  Kevin L. Flannery S.J., Consultor of CDF

--  Cardinal-Prefect of CDF Joseph Ratzinger (1981-2005), currently Pope Emeritus Benedict XVI

--  Cardinal-Prefect of CDF William Levada (2005- 2012), who, currently, serves as Prefect emeritus of CDF

--  as well as all good and thoughtful Catholics who find the death penalty just and appropriate (1), while also finding that it saves more innocent lives (6).

All identified by the Bishops as "two year olds".

Prudential Judgment:

These first two were delivered to the US Catholic Bishops, but have not been presented by the Nebraska Bishops to their congregations - an intentional  and major error of omission.

Cardinal-Prefect Ratzinger (2004), now Pope Emeritus Benedict XVI:

"3.  ". . . if a Catholic were to be at odds with the Holy Father on the application of capital punishment or on the decision to wage war, he would not for that reason be considered unworthy to present himself to receive Holy Communion. While the Church exhorts civil authorities to seek peace, not war, and to exercise discretion and mercy in imposing punishment on criminals, it may still be permissible to take up arms to repel an aggressor or to have recourse to capital punishment. There may be a legitimate diversity of opinion even among Catholics about waging war and applying the death penalty, but not however with regard to abortion and euthanasia."
"Worthiness to Receive Holy Communion: General Principles, Cardinal Joseph Ratzinger, from a memorandum sent by Cardinal Ratzinger to Cardinal McCarrick, made public in the first week of July 2004.

confirmed by Cardinal-Prefect William Levada (2004):

". . .  if a Catholic were to disagree with the Holy Father on the application of capital punishment… he would not for that reason be considered unworthy to present himself to receive Holy Communion... While the Church exhorts civil authorities… to exercise discretion and mercy in imposing punishment on criminals, it may still be permissible… to have recourse to capital punishment.  There may be a legitimate diversity of opinion even among Catholics about… applying the death penalty, but not with regard to abortion and euthanasia." “Theological Reflections on Catholics in Political Life and the Reception of Holy Communion,” a United States Conference of Catholic Bishops document.

Bishops Double Down on Their Errors

The Bishop's write: "The Church’s doctrine is that if there are “non-lethal means” of protecting society from a bad dude then the State must limit itself to those non-lethal means. That’s not up for negotiation. That’s the teaching."

--- This is not doctrine and cannot be, as the Bishops well know (1).

---  The Bishops, also, know it is up for "negotiation" by any thoughtful Catholic who disagrees with the Church's prudential judgment -- that is the actual teaching, as detailed and not rebutted, as opposed to the Bishops' fiction by omission and commission.

---  The Church alternates between "non-lethal" and "bloodless" means, with the later being the current official language at the Vatican site.

Although they mean the same, the huge problem with "bloodless" is that it, so blatantly, has this conflict:

Within the current Catechism, CCC 2260, "For your lifeblood I will surely require a reckoning.... Whoever sheds the blood of man, by man shall his blood be shed; for God made man in his own image." "This teaching remains necessary for all time."

This eternal command is from Genesis 9:6, within the Noahic Covenant, which is for all peoples and all times, and is God's Word that the death penalty shows the greatest of respect for innocent life, the opposite of the Bishops' claims, as is very well known.

The Bishops' chosen prudential judgement of "bloodless" and "non-lethal" are both secular determinations which contradict the eternal teaching of Genesis 9:6, "Whoever sheds the blood of man, by man shall his blood be shed" and the Bishops pick  . . . the secular.

2) The Truth:

This is another non-disclosure by the Nebraska Bishops, undermining the truth and their flock:

In reference to the death penalty errors by Pope John Paul II in his Evangelium Vitae (EV - 1995) and the wrongful inclusion of those errors into the amended Section 2267 of the CCC, Kevin L. Flannery S.J., Consultor CDF, writes:

“The most reasonable conclusion to draw from this discussion is that, once again, the Catechism is simply wrong from an historical point of view. Traditional Catholic teaching did not contain the restriction enunciated by Pope John Paul II (within Evangelium Vitae -  EV)." (3).

That EV restriction was the foundation for the recent (1997) error filled amendment, CCC 2267, to Church teaching on the death penalty (1, 4) and without that foundation those recent changes can be found invalid.

Flannery continues: “The realm of human affairs is a messy one, full of at least apparent inconsistency and incoherence, and the recent teaching of the Catholic Church on capital punishment — vitiated, as I intend to show, by errors of historical fact and interpretation—is no exception.” (3).

A review of some of the problems within the amended CCC 2267  (4).

NOTE: Flannery was appointed by Pope John Paul II.

3)  More Bishops' False Teachings:

The Bishops state:

"According to Catholic teaching, the state may impose the death penalty if this punishment is the only available means to protect society. Therefore, this option should not be exercised when, other, non lethal means, more respectful of human life are available." "This principled Catholic response is shaped by our commitment to the life and dignity of every human person and the common good." (5). 

Additional False Teachings of the Bishops:

a) As already established (4), there is no such prior Catholic teaching as "the state may impose the death penalty if this punishment is the only available means to protect society." (3,4).

b) The Bishops, again, intentionally leave out important Catholic teachings, paragraphs (1) and (2), above, and footnote 1, below, misleading their flock.

c) Establishing a false and irrational standard, that being: if the death penalty "is the only available means to protect society" -  which should not be accepted by anyone.

d) "This principled Catholic response (in support of the death penalty) is shaped by our commitment to the life and dignity of every human person and the common good.", which was used as the support for the death penalty for 2000 years and still is. It is as if the Bishops had never reviewed Church tradition with the death penalty (1). 

In addition, within the most recent Catechism, in CCC 2258-2266 the standard is a requirement to protect innocents from unjust aggressors: 

CCC 2265: "the common good requires rendering the unjust aggressor unable to inflict harm." 

Now, within CCC 2267, the Bishops and the CCC redefine "common good" requiring us to do everything we can "not to render the unjust aggressor unable to inflict harm.", or, to put it another way "the unjust aggressor must always be able to harm, again" -  the opposite of 2258-2266.

Using reason and tradition the standard is:

 1) what is the most just sanction for the crime committed, reasserted as the primary objective, as "redress", in the most recent CCC:

The primary objective of sanction is to "redress the disorder caused by the offense" (CCC 2266), not protection . . .  yet, even then  . . . 

2) which sanction will, after the primary objective, protect society to a greater degree than other sanctions (6), the important, secondary consideration?

The Bishops know that to be the death penalty, as previously reviewed (1,6).

The additional reason that "the only available means" is a false teaching is that it, intentionally, avoids reality.

For example, for decades, the Church thought there was another available means to protect children from sinful, sexual predator priests. The Church was wrong, then, as everyone, now, knows, just as She is, now with Her "only available means", again, sacrificing more innocents.

Reality, you see, matters.  

In the predator priest cases, it is easy to see how the Church can make very non prudential judgments, over 40 years, observe those bad prudential judgments, sacrificing more and more innocents with Her, wrongly, selecting Her chosen available means.

It is hard to see how She is so, obviously, making that same error, again, with her newest, error filled death penalty position, and . . . again, sacrificing more innocents (6).

How the Bishops and the Church are, utterly, clueless to that is simply astounding, in light of the priest sex scandal, which was in full public mode at the same time these amendments were made, again, putting many more innocents at risk.

For example, there is the "means" of the state of the criminal justice system, in the US and, then, there is reality, since 1973:

Some 16,000 innocents have been murdered by those known murderers that we have allowed to murder, again - recidivist murderers (6) and

Some 400,000 innocents have been murdered by those known criminals we have allowed to harm, again - recidivist criminals. (6)

Neither the Church nor Nebraska Bishops will acknowledge known reality (6), thereby sacrificing more innocent lives  . . .  again.

The Bishops look the other way, insisting on the fictional standard - "only available means", in opposition to reality,  thereby sacrificing more innocents.

 The Bishops state: "It just so happens that in our time the Church has assessed the options and has come to the prudential conclusion that in our modern era non-lethal means are present practically everywhere. Therefore, the use of the death penalty should be “very rare, if not practically nonexistent.” (2).

 . . .  which is all rebutted by very well known reality, over and over, again, in the US, as elsewhere, as detailed above and here (6), as the Bishops are aware.

c) As is well known by many, inclusive of the Bishops, the foundation for 2000 years of pro death penalty Catholic teaching is based upon "respect for human life", a "commitment to the life and dignity of every human person and the common good."

What the Bishops and other anti death penalty Church leadership are, now, saying is that for 2000 years the Church supported a sanction, the death penalty, that did not respect human life, was against life, against the dignity of every human person and against the common good.

Thoughtful Catholics understand that such is not true and cannot be true.

4) The Bishops Four "FALSE" Reasons to Abolish the Death Penalty (5)

a) "Re-instating the death penalty would risk innocent lives". - False

Bishops' false teachings:

--  As the Bishops well know and have never rebutted (1), innocents are better protected with the death penalty, in three ways, than with life without parole (LWOP) (6).

The Bishop's death penalty repeal position will sacrifice more innocent lives.

--  Bishops: "Take for example the story of Kirk Bloodsworth. Kirk spent nearly 9 years on death row in Maryland after he was wrongfully convicted and sentenced to death for the rape and murder of Donna Hamilton." " . . . more than 150 people sentenced to death have been released from death row because they were acquitted, dismissed from prosecution or pardoned based upon evidence of innocence." (4)

More false problems for the Bishops

Bloodsworth was never at risk of execution. He was on death row for 2 years, not 9, and then 7 years serving a life sentence, prior to release.

In the modern era death penalty, post Gregg v Georgia (1976),  Maryland has executed four murderers, who appealed their sentences and were executed, averaging 12 years from sentence to execution, with the shortest being 9 years.

Three time Maryland murderer, Thanos, waived his appeals and was executed in 1994, 2 years after  his sentencing.

Thanos, to the victim's families:  "(your murdered childrens') cries bring laughter from the darkest caverns of my soul. I don't believe I could satisfy my thirst yet in this matter unless I was to be able to dig these brats' bones up out of their graves right now and beat them into powder and urinate on them and then stir it into a murky yellowish elixir and serve it up to their loved ones".

Thanos murdered Billy Winebrenner, 16, and his girlfriend, Melody Pistorio, 14, during a robbery and murdered  Gregory Allen Taylor, 18, in another crime, for which he was, also, sentenced to death.

--  The 150 (now 156) represent, maybe 36 actually innocent people sent to death row (0.4% of the total), all but one of which has been set free, with that one dying on death row, from cancer, just as he would have serving LWOP.

It is a remarkable record of accuracy.

There is no proof of an innocent executed in the US, at least since the 1930s.

Yet we have:

Some 16,000 innocents have been murdered by those known murderers that we have allowed to murder, again - recidivist murderers (6) and

Some 400,000 innocents have been murdered by those known criminals we have allowed to harm, again - recidivist criminals (6).

A rational assessment would be that the Bishops real concern is not innocents at risk, but only sparing murderers.

Exactly as Catholic theologian Steven Long assessed:

"The misbegotten application of categories of speech appropriate in regard to the murder of innocents to the vastly different application of just penalty for grave evil, is symptomatic of a society that can garner more support to spare the guilty than to save the innocent."

"The crowd still wants Barabbas." (1b)

b) "Reinstating the death penalty would be cruel to victims' families." (4). - False

The Bishops' hypocrisy and false teachings:

1) As per the video (5), because of long appeals times, the Bishops contend that the death penalty harms the victims' families. The Bishops, constantly, use false, secular anti death penalty rhetoric, as they do, here. How about reality:

These problems are not the death penalty's fault. It is the fault of the sanction's managers - the legislature, governor, attorney generals, judges, etc.

As the Bishops are well aware:

--   There have been nearly 1000 executions in other states, over the last 20 years, when Nebraska has had none and

--  Virginia has executed 112 murderers, since 1976, and has done so within 7 years of appeals, on average.

The Bishops are very aware that Nebraska has the "means available" to duplicate those two examples, but chose a less responsible path, instead.

2) From the 168 victims in the Oklahoma City Bombing, the Bishops use only one anti death penalty voice, Bud Welch, whose daughter Julie was murdered in that bombing, to speak in opposition to the death penalty.

The Bishops also presented Mariam Thimm Kelle, whose brother, Jim,  was, gruesomely, tortured over a long period of time, then murdered in  a capital crime, by murderer Michael Ryan, Her complaints were that appeals go on and on and that way too much attention is paid to the murderer but not to her brother.

The Bishops act as if they just missed it. How?

Reality Opposes the Bishops, Again.

It appears that in excess of 95% of the murder victims' survivors, from that bombing, are in favor of the death penalty (7), reflecting other examples, with similar huge support percentages, from other specific death penalty eligible murders (7).

Did the Bishops show any interest in the opinions of those loved ones, who, overwhelmingly, support the death penalty? None.

Such is common for anti death penalty folks, who often cause more harm (8) to those victim survivors, who support the justice of the death penalty, as well as its uncontested ability to protect additional innocents, to a higher degree than any other sanction (6).

Thimm Kelle is right to complain, but Nebraska, as other states have the means necessary to shorten appeals, as detailed and as the Bishops well know.

Anti death penalty folks and the media, overwhelmingly, concentrate on the murderers and not their victims (8). It would be great if the Bishops would start a public campaign to help change that.  Possibly, the Bishops could start with this group (9).

c) The Bishops say the death penalty is too costly:  "It is well established that pursuing the death penalty results in considerably greater costs than life imprisonment. The non partisan Death Penalty Information Center concluded, in 2013, that Nebraska had spent $100 million on death penalty cases since 1976."

More Bishop False Teachings

--  The Death Penalty Information Center (DPIC) is a very well known anti death penalty group, which perpetrates some of the greatest deceptions in the death penalty debate (10).

--  The Bishops are, completely, unaware, because they do not fact check.

--  The proof for the $100 million cost claim? It doesn't exist.

--  If the Bishops did fact check, they would know that some studies find the death penalty is less costly than life without parole (LWOP) (11) and that many of the studies finding the death penalty more expensive than LWOP are, completely, unreliable (11).

      But, the Bishops will not fact check.

---  The Bishops are well aware that in Nebraska's last legislative session, that three fiscal notes found no state savings in death penalty repeal.

Such non disclosure reflects, again, very poorly, on the Bishops.

As far as I know, there are no details to support the fiscal notes, which were, allegedly, based upon inquiries to all those state agencies which deal with the death penalty, all of whom, allegedly, stated that with death penalty repeal there would be little to no effect on their budgets.

d)  The Bishops find that the death penalty less humane than LWOP.

The Bishops should review the eternal reasons for the death penalty, detailed in 2000 years of Catholic teachings (1), as opposed to relying upon the secular.

1) a) Catholic Bishops: So Wrong on Death Penalty, 9/3/16,

    b) Four Catholic Journals Indulge in (anti death penalty) Doctrinal Solipsism, 
Stephen Long, THOMISTICA, March 5, 2015,

    c) The Bishops, constantly, invoke secular anti death penalty errors, without fact checking.  Fact checking is required. This is my basic pro death penalty introduction, countering all basic anti death penalty claims used by the Bishops. Fact checking welcome.

    The Death Penalty: Justice & Saving More Innocents

d)  "Why the Church Cannot Reverse Past Teaching on Capital Punishment", Part 1, Edward Feser , Joseph M. Bessette, Catholic World Report,  July 17, 2016,

      "Why the Death Penalty is Still Necessary", Part 2, Edward Feser, Joseph M. Bessette, Catholic Word Report,  July 21, 2016,

e)  Rebuttal of Four Catholic Publications Call For End to Capital Punishment,

f)  New Testament Death Penalty Support Overwhelming

2) 3 WAYS CATHOLICS MISUNDERSTAND THE DEATH PENALTY, Archdiocese of Omaha, August 23, 2016,

3) “Capital Punishment and the Law”, Ave Maria Law Review, 2007 (30 pp), Kevin L. Flannery S.J., Consultor of the Sacred Congregation for the Doctrine of the Faith (since 2002) and Ordinary Professor of Ancient Philosophy at the Pontifical Gregorian University(Rome) and Permanent Research Fellow -  Mary Ann Remick Senior Visiting Fellow at the Notre Dame Center for Ethics and Culture (University of Notre Dame)

4)  Catholic Church: Problems with Her Newest Death Penalty Position:
The Catechism & Section 2267

5)  Watch the video first.


6)   The Death Penalty: Saving More Innocent Lives

         The Catechism and State Protection

7)  95% Death Penalty Support by Capital Murder Survivors

8) Anti Victim: Anti Death Penalty Movement

9)  Victim's Voices - These are the murder victims

10) See DPIC in Sections 3&4
The Innocent Frauds: Standard Anti Death Penalty Strategy

11) Saving Costs with The Death Penalty

          2-Alarm Fire Closes EHT ShopRite, Shoppers Evacuated        
Shoppers at the Egg Harbor Township ShopRite were forced to leave full carts of groceries and evacuate Sunday when a fire broke out in the back of the store a little before 2p.m. Sunday. Continue reading…
          Comment on 2015 KTM Super Duke 1290 R Weeks 11-12 by Gregg Gause        
Great blog. Great pictures. 😄
          A Perfect Day For Sugared Pecans...        

Today we woke up to snow...

It actually started snowing yesterday, but it wasn't until this morning that it started accumulating. Shockingly, school wasn't cancelled, or even delayed. But I have to be honest...I wish it had been. We so rarely get snow and I can only imagine how anxious the boys must be, sitting patiently in their classrooms at school, to get home so they can get out there and start making snowballs and sleding down the hills.

With or without her brothers, Ellison is having a blast out there!

She goes out until she's too cold to stand it anymore, then comes inside to warm up. As soon as she's warm and her coat, hat and gloves are dry, she's back out again!

You've got to take advantage of it while you've got it, around here!


For me, a snow day is the perfect excuse to be in the kitchen making something yummy. And this time of year, it's all about the Sugared Pecans...

I got the recipe years ago from a good friend in Arizona, and I always make them for Thanksgiving and Christmas. Wrapped up in a pretty bag, they make a great gift for friends and neighbors.

Sugared Pecans



1/4 cup butter
2 egg whites
1 lb. of pecans
1 cup brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon cinnamon



Melt butter and spread in a jelly roll pan (or cookie sheet). Mix all other ingredients together in a large bowl, then spread in the pan making sure that the pecans are spread out flat. Bake at 250 degrees for one hour or until dry. Stir the pecans every 10 minutes during cooking so that the sugar mixture coats the pecans well. Be sure not to overcook them or they will taste burned. As soon as they look dry, remove from oven. Cool and store in an air tight container.



P.S. I am linking this post to:

Someday Crafts, Blue Cricket Design, The Thrifty Home, Funky Junk Interiors, Be Different...Act Normal,

          Coconut Lime Chicken        
"Put the lime in the coconut..." Or for a great dinner, put some lime and some coconut on some chicken and fry it all up! This was a huge hit in our house tonight... hope you enjoy!

2 large chicken breast, pounded thin and cut in half (yielding 4 servings)
1 C unsweetened coconut flakes
1/4 C fresh cilantro, finely chopped
1 T fresh lime zest
1 tsp. ground coriander
1 tsp. black pepper
1 tsp. garlic powder
pinch sea salt
2 eggs
1/4 C coconut oil

Preheat oven to 350 degrees. Pound and divide chicken breasts and set aside. In a heavy skillet, heat coconut oil on medium high heat. In a shallow dish, beat the two eggs. In another shallow dish, combine the coconut, cilantro, lime zest and remaining spices. Dip chicken breasts in egg and then into the coconut mixture (chicken should be well coated with coconut). Add chicken immediately to the hot pan and brown until chicken is golden brown (about 4 minutes on each side). Place browned coconut chicken pieces on baking dish and bake for and additional 10-12 minutes. Top with some toasted coconut and cilantro sprigs for looks! :-)
Hope you enjoy!

          Egg Land's Worst         
          A Winter Wonderland of Tackiness        

As the song says, it’s the most wonderful time of year.  The Christmas season is now upon us bringing all sorts of cheer – decorated trees, gift-giving, egg nog, and who can forgot jolly Ole Saint Nick!  Oh yes, it’s the most wonderful time of year!!

Unfortunately, there is a downside to the Christmas season.  Ebenezer Scrooge is always lurking around to steal your Christmas joy and bring misery to all whom he or she encounters.  But low & behold, there is something else far more sinister than Scrooge that lurks around during this time of year.  Many people fall victim to it year after year. 

It’s hideous.….

It’s unsightly….

Only Baby Jesus and a miracle on 34th Street can protect some people from it…..

The Knitted Nightmare known as the Christmas Sweater. 

What can I say? It’s a monstrosity! So you can imagine my distress when my coworkers approached me about wearing this misuse of yarn to the office holiday party. o-O 

I tried finding a holiday sweater that didn’t look too foolish, but quickly found that there is no such monster.  If it was made to be a Christmas sweater, it never had a fighting chance against those knitting needles to ever be cute.  Therefore, in true fatshionista fashion, I wrapped myself in silver tinseled garland and clipped on a sugar plum and jingle bell corsage to give my proper sweater a festive look.

The pic doesn’t show the garland, but trust me, it was cute!

So as you prepare for your company’s holiday party don’t fall victim to the greatest holiday fashion faux pas of all.  

The Plus Size Shopaholic ~ Muah!

          I Taste Just Like Candy        

In typical fat girl fashion, I LVoe anything that smells like food.  I’ve found candles that smell like key lime pie, hand soaps that smell like oatmeal raisin cookies, and even a laundry detergent that comes in scents like cheesecake and banana nut bread! Oh Yum! Not only do I like things that smell like food, I like bath products that smell edible as well.  There’s nothing like a warm shower, followed by sweetly scented body crèmes, sprays, and lotions.

A few weeks ago, I wandered into a local Victoria’s Secret shop with a friend.  This isn’t a store I visit frequently as Victoria offers nothing big enough to cover any of my secrets.  As she browsed, I wandered to their Body Care section to sniff body splashes and rub on lotions.  I soon stumbled on their Beauty Rush collection and as I sniffed, I came across this lovely scent…

Candy, Baby

The smell definitely lives up to the name.  It’s very sweet and smells like candy, with notes of spun sugar and warm vanilla.  Yummy yum yum!

The Beauty Rush line also offers other sweetly scented fragrances like Sweet Tease with notes of vanilla cream and berries and also Love Addict which smells of strawberries and almond milk.  These scents come in body splashes, creams, lotions, and shower gels and can be purchased at any Victoria’s secret shop or online at  Get them 3 for $25.00. You can even mix & match!

Next is a product that I haven’t used in a few years, but that doesn’t diminish how good it smells.  I even gave a gift set as a Christmas present a few years ago….the bath products from Dylan’s Candy Bar!

Flavors offered are Chocolate Cupcake, Birthday Cake Batter, Strawberry Licorice, and Coconut Bon Bon as scents for sugar scrubs, lip butters, lotions, etc.  Prices range from $3.50 for travel size to $22.00 for regular size products.  Order directly from Dylan’s Candy Bar at

Another product that I found which smells simply delicious is Philosophy’s body products.  I first found out about Philosophy when Oprah featured The Gingerbread Man body scrub as one of her favorite things a few years ago.  Since then, I have purchased egg nog and cinnamon rolls scented shower gels, sugar cookie lip balms, and last Christmas a friend gifted me a hot cocoa shower gel that I still use.  Yuuuuuumy!!

This trio set, Under The Big Top, offer scents reminiscent of carnival and circus treats: animal crackers, cotton candy confection, and ice cream.  Philosophy also offers trio sets of berry topped funnel cake scents (Funnel Cake Stand) and milkshake flavors in the trio set Shake, Shake, Shake.  Pick up any of these sets from Philosophy for $25.00 each straight from their website

So with that said, instead of giving away candy for Halloween, smell like it!

Happy Shopping! ~The Plus Size Shopaholic~ Muah!

          Comment on May Day! May Day! by Gregg Ferrie        
I would like to book my accupuncture treatment for Sunday May 1st, I will be a new visitor to your clinic. Thank you, Gregg Ferrie
          Avocado & Egg on Toast        
Now I know that avocado and eggs on toast is the new in thing to be eating for breakfast, but I swear that I discovered this simple, but delicious recipe back in 2012. After a swanky NYC brunch at Whitehall where I was served a similar dish, I was inspired to whip up my own […]
          Parks Pop Up for Park(ing) Day        
http://An%20inflatable%20park%20designed%20by%20Interstice%20Architects%20for%20Park(ing)%20Day... Friday morning a giant, inflatable bubble resembling a dinosaur egg occupied a parking spot on Valencia Street between 18th and 19th. Rather than signaling a potential reptilian invasion,  the structure designed by Interstice Architects  at 587 Shotwell was a participant in Park(ing) Day 2013, an international event that creates temporary public parks out of metered parking spaces. “Park(ing) Day advocates for creating more public open space,” said Matt Lindsey, one of...
          Ice Cream Sandwiches        

This recipe has taken quite a bit of trial and error. When I first thought it would be fun to make ice cream sandwiches I was sure it was as simple as taking one of my cookie and ice cream recipes and making a sandwich out of them.

Nope! We tried that the first time and although they did get eaten they were not the grab out of the freezer and enjoy like the ones I remember.

They had to sit on the counter until the ice cream was almost melted for the cookie to be nice and chewy.....and then the cookie still wasn't nice and chewy. Again we ate them but the cookie was crunchy!

I found too that the ice cream needed to have a softer, creamier texture to really make the sandwiches good. That was easy we just added more fat. If you are looking for a fun way to get lots of medium chain fatty acids in your kids....I don't think you'll have any problem getting them to eat these.

Then once we got the right textures down we needed to work on how to easily fill each sandwich. I came up with putting ice cream in the solids end of a Pampered Chef Measure All Cup and freezing it that way. Then I could just pop the ice cream out and slice it.

That worked really well but I had more ice cream and cookies then one measure all cup was enough for. So I also found that freezing your cookies first and letting your ice cream soften our of the freezer for just a bit, made it fairly easy just to scoop ice cream onto the cookies. You still have to be careful to not break your cookies though.

But see now the trouble shooting is all done for you so it will be a cinch to make now right?........RIGHT!

Ice Cream Sandwiches

5 1/2 cups whole wheat pastry flour
2 cups Sucanat
1/4 cup carob powder
1 teaspoon baking soda
1 teaspoon Real Salt
1 1/4 cup coconut oil, melted but not hot
1 Tablespoon vanilla
2 Tablespoons molasses
2 Tablespoons maple syrup
egg replacer for 4 eggs

Preheat oven to 375 degrees. Mix dry ingredients in a bowl. Mix wet ingredients in measuring cup (make sure they're blended well). Stir wet ingredients into dry ingredients. Using hands, form dough into a big ball. (If it sticks together well, then its the right consistency. If it's kind of dry and crumbly then add a bit of water, 1 Tablespoon at a time and mix it well. If it's too wet you may add up to 1/2 cup more flour just add it a Tablespoon at a time. You want a sort of sticky dough but not wet just a little greasy you need to be able to roll it into a ball kind of like play dough.)DO NOT over mix or oil can separate out.

Form dough into ping pong size balls then gently press with the bottom of a 1/2 cup round measuring cup that is lightly greased with coconut oil. (use the leftovers from the dish you melted the coconut oil in) Press to the size needed or desired. Bake for 5-6 minutes in preheated oven. NO LONGER! You want the cookies not all the way cooked it makes them not so hard after being frozen. Let cool for at least 5 minutes before removing to cooling rack.

Ice Cream:
2 cups raw cashews, soaked overnight then drained
1 1/2 cup favorite herb tea just barely warm* (see options below)
2 cans coconut milk
1/2 cup coconut oil, melted
1/2 cup maple syrup
1/2 cup Sucanat
1/4 teaspoon Real Salt
1 Tablespoon vanilla and/or the insides of 2 vanilla beans
Optional Spices* (see notes below)

In blender blend drained cashews and herb tea until smooth. Add coconut milk, oil and the rest of the ingredients to the blender. Blend until just mixed and smooth. Churn and freeze in your ice cream machines according to manufacturers directions.

I talk about our ideas for easiest assembly of the ice cream sandwiches in my ramblings above. So if you didn't read those you may want to reference them now. ;) Basically just make ice cream sandwiches out of them obviously store in the freezer. They are best taken out of the freezer 5 minutes before eating.

*Here are a few fun flavor ideas that will change depending on the type of tea you use. Be sure to make a good strong tea. If you are using teabags use 5-6 of them.

Peppermint: dried peppermint leaves made into a good strong tea. (pour 1 1/2 cups boiling water over about 3 heaping Tablespoons of dried peppermint leaf. Let cool some, strain out leaf use the 1 1/2 cups in the ice cream) You could add carob or chocolate chips to this ice cream when it is almost done churning if you would like mint chip.

Mormon Mocha: Dandy Blend(No Coffee for this girl), Carob and/or Cocoa Powder. Pour 1 1/2 cups boiling over 2 heaping Tablespoons Dandy Blend and 1 Tablespoon carob powder. Stir until well combined let cool till just warm use in making the ice cream.

Chai: Roastaroma blend and/or Rooibos type tea.(again nothing from the Tea plant so no green or black tea for me) Make a strong tea with 1 1/2 cups boiling water, strain off herbs or remove tea bags. Use in making the ice cream also add these spices.
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1/8 teaspoon cardamom
May adjust seasonings to taste.

Nutty Vanilla: Just cut up some vanilla beans and make a strong tea with that. Pour 1 1/2 cups boiling water over beans let steep for longer than the other teas. Strain, use this in making the ice cream, you may want to add more vanilla too.
recipe inspired by the minimalist baker

          Gluten Free Pancakes        
Recently I went gluten free for a few months as part of an elimination diet type cleanse thing. I even went without grains for part of that time not because I think they are not healthy but because I wanted to see if I had any sensitivities to any of them. The only big thing I noticed without them was feeling a bit bound up if you know what I mean.

I still have not added back wheat yet, it has been a slow process and I'm trying to listen to my body. I have added back non-gluten grains and some Spelt but only in sprouted or sourdough form.

Anyway as I was adding back other grains I wanted to try some gluten free pancakes. Most of the ones we tried where not good at all and really soggy in the middle and just......yuck. But then I tried using the almond pulp from making almond milk and this is what I came up with. I don't think they are as good as our regular pancake recipe but they are pretty tasty and if you are wanting a gluten free pancake it's the best one I've tried yet!

Gluten Free Pancakes
1 cup almond meal (I just use all the leftover almond pulp from making this almond milk)
1 cup brown rice flour
1 cup oats
3 Tablespoons arrowroot powder
1 Tablespoon baking powder
1 teaspoon lemon zest
1/2 teaspoon cinnamon
1 teaspoon Real Salt
1/2 cup almond or coconut milk
1/2 cup water
1/4 heaping cup coconut oil, melted
2 free range eggs
1 teaspoon vanilla
2 Tablespoons honey or pure maple syrup

In medium size bowl add the first 8 ingredients. In separate bowl, whip up eggs and add then whisk in the rest of the ingredients. Add the wet ingredients to the dry until just combined add more water if needed for desired batter thickness. Heat up slightly oiled griddle or frying pan. Using a ladle pour batter onto the griddle. Be sure to cook well on each side at not too hot of temperature to be sure they cook in the center. Serve hot with favorite pancake toppings.

Note: You could try these with egg replacer but I have found that when you are not working with gluten to help hold things together egg replacer just doesn't give it quite a sturdy enough texture. More mushy and crumbly at the same time if that makes any sense.

          Roasted Vegetables and Mouthgasms!        
No lie, I really wanted to title this "Roasted Veggies and Oral Orgasms" but I figured I'd get the wrong kind of traffic.

Anyway, I happen to have pretty awesome news. I think it's pretty obvious that I love cooking. I don't always love the eating part, but the idea of cooking and trying new methods and generally being in a kitchen is overly appealing to me.

So after waffling around on this for forever, I finally decided to follow my dream and do what I want to do for a living. I scheduled a tour of the French Culinary Institute and also put out my resume to a few places, explaining that I wanted to learn, had no professional experience, but God damn it did I want this bad.

I toured the school. I fell in love. Deeply, passionately in love. But then I saw the cost, and in all honesty I don't want the debt. I had gotten an e-mail the same day I sent out my "for God's sake, hire me" e-mails about meeting with some people about it. So I went to one that was disastrous, and got pretty discouraged. That lasted for all of ten minutes before I sucked it up and put my foot forward to the next place.

And holy crap, I had the greatest interview ever. The chef was realistic, reminding me that this is stressful, I'll get yelled at, I won't have a life and forget about dating. I told him I know that, I can take being yelled at, I already don't have a life and I don't care about dating. He asked me to come back for dinner service.

It was kinda grueling. I cleaned oysters, which I figured I'd be doing grunt work the entire night (which I didn't care about), then I chopped potatoes for brunch the next day, and learned how to shuck oysters. After refraining from making a reference as to my ability to shuck all night long I was called upstairs. For service. In a kitchen where people can see me. I was PUMPED. It was even better because I got to wear the cook outfit and I looked adorable.

I was put on the salad/apps station, and the chef who was running it was super patient and taught me how to do everything without getting frustrated with me. His patience was incredible especially when I'd forget to add extra sauce or how much to coat chicken with, etc. But eventually I took care of certain dishes that came up, leaving him able to focus on learning himself (this was his second night at this place though he'd been in the industry for a long time). I had a great time. I was soaked, tired, achey and I have a blister on my hand from beating the crap out of ice to crush it for the oyster plates. SO. MUCH. FUN.

Chef asked me how I liked it, and after gushing like a normal person would after a successful first date, he told me he'd take me on and teach me. We'd work on my knife skills, my speed, getting me ready for service and up to par. For now it's an internship, but he'll open a spot for me at the end if I survive. I lost it internally: I get to be taught by a chef how to do all this stuff. Holy crap!

So that is my exciting news, and I can't wait to get started. The only downfall is that I need to buy crocs - because I'm seriously going to ruin my only good pair of sneakers and they're not non-slip.


I had an unexpected early day today (I really should pay more attention to my schedule) so I came home and cooked myself some noms. After raiding the veggie bin last week I wanted to roast up some in the toaster oven and have them over rice. But my protein intake has been awful, so I decided to add an egg in there and it. was. heavenly.

"But where's the lamb SAUCE?!"

It's super simple. Just veggies roasted up nicely, tossed over quick rice and topped with an egg. But the best part?

No one gets me like you do, egg yolk.

Total mouthgasm am I right? Of course I am. LOOK AT THAT. Whenever I break the yolk I hear Gordon Ramsay in my head: "It's the customer's privilege to break the yolk!"

Gordon Ramsay is in my head a lot actually. I should probably stop watching Kitchen Nightmares so much.

Anyway, I can't believe I'm even posting a method at the end, but it's easy stuff.

Set your toaster oven to 425, and toss cut up veggies with EVOO, salt and pepper. Arrange them in one layer on some foil and put them in the toaster oven for about 20-25 minutes, depending on how you sliced your veggies and how done you'd like them. Also, if you're making 'softer' veggies, you'll need less time. I had parsnips on there so you know those take a bit longer.

Learn to embrace Minute Rice. Honestly. Until I get another rice cooker this stuff makes me beyond happy. Just make a bag and have it ready on the plate.

Once the veggies are soft and delicious and you haven't eaten all of them as a taste test ("Taste everything!" Ramsay says. Oh God, help me) then toss them over the rice.

Since making an egg over easy takes all of one minute I usually just do it fresh at the end instead of having it ready. Coat a skillet with cooking spray, get the pan all warmed up and crack the egg into it. I add extra sea salt and pepper to the egg and cook away. Once the egg white hardens a bit, flip it. Don't break the yolk or Gordon will be so mad. It's true. He'll come to your house and have a freak out. Anyway, it only takes about 20-30 seconds on the other side before it's ready. Flip it back, place it over your veggies and tell your mouth it's in for a good time.

          R.O.A.D. – Egg Cartons        
The Germans (and I’d guess other Europeans as well) are kinda nuts about the metric system. So much so that they even sell eggs in cartons of ten. Who knew… Actually, I think the metric system makes a whole lot of sense, and can’t understand why the US didn’t follow through with the push to […]
The Martha Stewart Show has wrapped, for good, after seven seasons. This doesn't mean Martha won't be on TV anymore, in fact she is currently in the midst of filming another show that will be on my favorite channel, PBS. Unfortunately there won't be any crafting in this cooking show :(
I recently recalled all the segments I've