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          Burn After Reading        

Who’s Who
What’s What

In the World of CIA Fronts, Partners, Proprietaries & Contractors




NEW BOOK:

The Almost Classified Guide to CIA Front Companies, Proprietaries & Contractors
By WAYNE MADSEN
ISBN: 978-1-365-11196-9


Cool Justice Editor's Note: Following are excerpts from author Madsen's introduction and the body of the work. Additional suggested reading: News story about Madsen's book via the Washington, D.C. based Justice Integrity Project [link at the bottom of this post].

EXCERPTS:

From the Introduction


One of the most pervasive uses of companies as intelligence partners was under the CIA’s Operation MOCKINGBIRD. During the Cold War, the CIA, often with the approval of corporate executives, infiltrated their agents to work as journalists in newspapers, radio and television networks, wire services, and magazines. The following pages in this book are rife with examples of this penetration of the Fourth Estate – all too many in the opinion of this journalist. The CIA admitted to at least 400 journalists on the agency’s payroll at the height of MOCKINGBIRD. The CIA traditionally understates its capabilities, especially when its covert activities become publicly known. Moreover, the end of the Cold War did not stop the practice of the CIA in infiltrating the media and slant news reports to its wishes.

*

An insightful look behind the veils of secrecy into the CIA’s use of fronts, proprietaries, and partners calls into question the purpose of the CIA. Created by President Harry S Truman to serve as a central collector and repository of intelligence, the CIA became much more than that. A few weeks after the United States witnessed the assassination of President Kennedy in the middle of downtown Dallas, Truman penned an op-ed piece that appeared in several newspapers around the country. In it, Truman shared his regret for having created the CIA in 1947:

“I think it has become necessary to take another look at the purpose and operations of our Central Intelligence Agency—CIA . . . For some time I have been disturbed by the way CIA has been diverted from its original assignment. It has become an operational and at times a policy-making arm of the Government. This has led to trouble and may have compounded our difficulties in several explosive areas.

"I never had any thought that when I set up the CIA that it would be injected into peacetime cloak and dagger operations. Some of the complications and embarrassment I think we have experienced are in part attributable to the fact that this quiet intelligence arm of the President has been so removed from its intended role that it is being interpreted as a symbol of sinister and mysterious foreign intrigue.”

*

The 21st century’s CIA’s partners are more likely to be found among high-tech companies marketing the latest and greatest mobile applications and data mining programs than among banks, law offices, and advertising agencies. However, in the post-World War II era, the CIA’s top and middle echelons were normally found operating through cover as typewriter-pecking journalists, traveling Madison Avenue admen, corporate lawyers, and chain-smoking oilmen. In the 1970s and 80s, CIA contractors and partners began showing up in the high-tech field, with database, local area networking, and on-line information retrieval systems attracting the most interest by Langley.

*

As this book went to press, the smart phone game application Pokémon Go fad was sweeping the planet. Unbeknownst to many of the on-line game’s avid fan’s was the connection of the game’s developers to the CIA’s venture capital firm IN-Q-TEL. All users saw their geo-location and other smart phone data being swept up by a CIA partner firm.

SELECTED ENTRIES

Amazon, Inc. [CIA contractor]. Company provides cloud computing services for the CIA. Amazon’s CEO Jeff Bezos also owns The Washington Post.

American Historical Society. [CIA partner]. Many society officials were OSS/CIA officers.

American Press Institute. [CIA front]. Operating out of Columbia University, the institute’s director in the 1950s was a CIA officer.

AmeriCares. [CIA partner]. A non-profit organization that is often the “first in” at refugee situations. Founded by tycoon J. Peter Grace, a board chairman of the CIA front, the American Institute for Free Labor Development (AIFLD) and a trustee of another CIA front, the American Committee for Liberation from Bolshevism, AmeriCares was involved in funding the Nicaraguan contras. The group has also provided the CIA with recruiting opportunities at mass refugee sites, particularly in Latin America and Asia.

Bechtel Corporation. [CIA contractor]. Bechtel is a large construction company that has included former CIA director Richard Helms, CIA pseudonym “Fletcher M. Knight,” among its executive ranks. Bechtel was active in providing corporate cover for the OSS in the Middle East during World War II. Bechtel has been a consummate service company for various CIA operations, including support for the CIA-inspired coup against the Syrian government in 1949, the Iranian government of Prime Minister Mohamed Mossadeq in 1953, and President Sukarno of Indonesia in 1965. From the 1960s to the 1970s, Bechtel provided cover for CIA agents in Libya under both the regime of King Idris and his successor, Muammar Qaddafi. Sometimes called a “secret arm” of the CIA, Bechtel’s executives included those who would join President Reagan’s Cabinet, including Secretary of State George Schultz and Secretary of Defense Caspar Weinberger.

Before World War II, Steve Bechtel formed a military-industrial complex partnership with John McCone. McCone later became the chairman of the Atomic Energy Commission and later, director of the CIA. The CIA has used Bechtel to provide cover for non-official cover CIA operatives abroad.

Blackstone Investment Group. [CIA front]. With offices in Washington, DC and Moscow, arranged for the purchase of KGB documents following the collapse of the Soviet Union. Among the documents sought by the front company were any related to illegal CIA activities during the Cold War, including the 1963 assassination of President John F. Kennedy.

Bourbon and Beefsteak Bar and Restaurant. [CIA front]. Opened in 1967 in King’s Cross in Sydney, Australia. Served as a rendezvous point for CIA, Australian Security Intelligence Organization (ASIO), and organized crime figures. Its proprietor was Bernie Houghton, a CIA operative with links to Nugan Hand Bank, CIA weapons smuggler Edwin Wilson, and CIA clandestine services officers Theodore Shackley, Rafael Quintero, and Thomas Clines.

Center for Democracy. [CIA front]. Administered under the aegis of Boston University, the center maintained offices in Boston, Washington, DC, Guatemala City, and Strasbourg, France. Involved in CIA operations in eastern Europe, Central America, and Africa.

Colt Patent Firearms Company. [CIA partner]. Based in Hartford, Connecticut, provided corporate cover for CIA officers operating abroad.

Daddario & Burns. [CIA partner]. Headed by former OSS officer Emilio Daddario, a Democratic Representative from Connecticut, the Hartford-based law firm provided services to the CIA.

DC Comics. [CIA partner]. Worked with the International Military Information Group (IMIG), a joint CIA/Pentagon unit at the State Department, to disseminate propaganda comic books, featuring Superman, Batman, and Wonder Woman, in Serbo-Croatian and Albanian, to youth in the Balkans during the military conflicts in that region.

Disney Corporation. [CIA partner]. CIA agents who were adept at creating front companies and shell corporations in Florida, worked closely with Disney in preparation for the construction of Disney World near Orlando, Florida. OSS veteran “Wild Bill” Donovan and CIA shell company expert Paul Helliwell helped create two fake Florida cities, Bay Lake and Lake Buena Vista, as well as a number of shell corporations, to keep secret the plans for Disney World. This kept land prices low because real estate speculators were unaware of the prospective value of the land in a desolate area of central Florida.

Emory School of Medicine. [CIA partner]. Located in Atlanta, Georgia. Involved in the CIA’s MK-ULTRA behavioral modification project.

Enron Corporation [CIA partner]. Houston-based firm that was used by the CIA to provide commercial cover for its agents around the world. There were at least 20 CIA employees on Enron’s payroll. Andre Le Gallo, a former official of the CIA’s Operations Directorate, went to work as a corporate intelligence officer for Enron.

Fair Play for Cuba Committee (FPCC). [CIA front]. Officially established by American Trotskyists, the group was penetrated by CIA operatives. The FPCC New Orleans office was a CIA front that provided cover for the anti-Fidel Castro activities of Lee Harvey Oswald, Clay Shaw, and David Ferrie, among others. The New Orleans FPCC office was located at 544 Camp Street and shared the same building entrance with Guy Banister Associates, Inc., a private detective agency, the address for which was 531 Lafayette Street and around the corner from 544 Camp Street.

In December 1963, after the assassination of President John F. Kennedy, the FPCC ceased all U.S. operations.

General Electric Company. [CIA partner]. Based in Fairfield, Connecticut, provided corporate cover for CIA officers operating abroad.

General Foods Corporation. [CIA partner]. Advertising account at CIA’s Robert Mullen Company handled by an active CIA employee.

Google, Inc. [CIA partner]. Developed as a result of a research grant by the CIA and Pentagon to Stanford University’s Department of Computer Science. The CIA referred to the research as the “google project.”

Greenberg Traurig. [CIA partner]. Washington, DC “connected” law firm.

Guy Banister Associates, Inc. [CIA partner]. New Orleans private detective agency headed by former FBI agent Guy Banister. The detective agency coordinated the activities of various anti-Castro Cuban groups in New Orleans, including Banister’s own Anti-Communist League of the Caribbean, as well as the Cuban Revolutionary Council, the Cuban Democratic Revolutionary Front, Friends of Democratic Cuba, and the Crusade to Free Cuba Committee.

Banister and Associates shared office space with the CIA’s New Orleans front, the Fair Play for Cuba Committee, headed by Lee Harvey Oswald.

Hale and Dorr. [CIA partner]. Boston-based law firm that provided cover for CIA’s Independence and Brown Foundations.

Halliburton. [CIA contractor]. Based in Houston, it is the world’s largest oil service company. Recipient of a number of CIA sole-source contracts for services worldwide.

Harper and Row, Inc. [CIA partner]. Manuscripts submitted to the New York publisher that dealt with intelligence matters, particularly CIA operations, were turned over to the CIA for censoring edits before publication.

Hewlett Packard Corporation. [CIA partner]. Sold computers to Iraq for Saddam Hussein’s missile program with the knowledge and approval of the CIA.

Hill & Knowlton. [CIA partner]. Public relations firm that teamed with the CIA on a number of operations. Hill & Knowlton’s numerous offices abroad provided cover for CIA agents. One known Hill & Knowlton office that was a CIA front operation was in Kuala Lumpur.

Kerr-McGee. [CIA partner]. Provided corporate cover for CIA officers operating overseas.

Kissinger Associates, Inc. [CIA partner]. New York-based international consulting firm founded by former Secretary of State and National Security Adviser Henry Kissinger. Former National Security Adviser Brent Scowcroft is a co-owner. The firm provided support to the CIA-linked American Ditchley Foundation and the Bilderberg Group. Much of the 1982 seed money for Kissinger Associates was provided by Goldman Sachs.

Knight Foundation. [CIA partner]. Also known as the John S. and James L. Knight Foundation. Based in Miami, the foundation provides funding for various CIA-connected media operations in the United States and around the world.

Kroll Inc. [CIA partner]. Founded in 1972 by Jules Kroll, who had links to both U.S. and Israeli intelligence. Based in Manhattan. French domestic law enforcement believed Kroll’s Paris office was a CIA front. Kroll handled the security for the World Trade Center after the 1993 terrorist bombing and continued to be responsible for security up to, during, and after the September 11, 2001 terrorist attack. Kroll employed former FBI assistant director for counter-terrorism John O’Neill, who died in the collapse of the World Trade Center.

Lincoln Savings and Loan. [CIA partner]. Based in Irvine, California and headed by notorious swindler Charles Keating, Jr., involved in laundering funds for the Iran-contra scandal.

Lone Star Cement Corporation. [CIA partner]. Based in Stamford, Connecticut and linked to the Bush family, provided corporate cover for CIA officers operating abroad. Involved in the Iran-contra scandal.

Mary Carter Paint Company. [CIA front]. A money-laundering operation for the CIA. Involved in casinos in the Bahamas.

Monsanto. [CIA partner]. The firm contracted with former CIA official Cofer Black’s Total Intelligence Solutions (TIS), a subsidiary of the CIA-connected Blackwater USA, later Xe Services, to monitor animal rights groups, anti-genetically modified (GM) food activists, and other groups opposed to Monsanto’s agri-business operations worldwide.

National Enquirer. [CIA partner]. The tabloid’s founder, Generoso (Gene) Pope, Jr., worked for the CIA’s psychological warfare unit and the agency’s Italy branch in 1950. In 1952, Pope acquired The New York Enquirer broadsheet and transformed it into a tabloid, renaming it The National Enquirer. This transformation bore the imprimatur of the CIA’s Operation MOCKINGBIRD media influence program.

Newsweek. [CIA partner]. Magazine reporters and stringers fed information to the CIA. Newsweek’s stringers in southeastern Europe and the Far East were CIA agents. When Newsweek was bought by The Washington Post Company in 1961, cooperation between the magazine and the CIA increased. It was a participant in the CIA’s Operation MOCKINGBIRD media influence program. Much of the staff of Newsweek was absorbed into a new online publication, The Daily Beast, which continues to disseminate CIA-influenced articles. See Washington Post.

Nieman Foundation. [CIA partner]. Located at Harvard University, the foundation awarded Nieman Fellowships, some on behalf of the CIA, for foreign journalists to study at Harvard. The journalists were subjected to CIA recruitment efforts prior to their returning to their home countries.

Pamela Martin & Associates. [CIA partner], Escort firm run by Deborah Jeane Palfrey, the so-called “DC Madam.” During her 2008 trial for mail fraud, Palfrey attempted to invoke the Classified Information Procedures Act in order to discuss her relationship with the CIA. The U.S. Court refused Palfrey’s request and she was convicted and later said to have committed suicide before her sentencing hearing in Washington, DC. One of her clients was Randall Tobias, the head of the CIA-connected USAID. Another was Louisiana Republican senator David Vitter.

Paris Review. [CIA front]. Literary magazine edited by George Plimpton. Published works by Jack Kerouac and Samuel Beckett. The magazine’s co-founder, Peter Matthiessen, relied on his affiliation with the magazine as his CIA cover.

Quaker Oats Company. [CIA partner]. Worked with the CIA and Atomic Energy Commission to place trace amounts of radiation in breakfast cereal served to boys at the Fernald School for the mentally retarded in Waltham, Massachusetts.

Radio Corporation of America. [CIA partner]. Provided corporate cover for CIA officers operating abroad, particularly in Iran, Philippines, Japan, and West Germany. Provided technical assistance to CIA-financed clandestine and propaganda radio stations worldwide, including Radio Free Europe. RCA founder David Sarnoff was a major supporter of CIA operations, including propaganda dissemination around the world. RCA chairman and chief executive officer Thornton F. Bradshaw was active in the operations of the CIA-linked American Ditchley Foundation.

Reily Coffee Company. [CIA partner]. Also known as William B. Reily Coffee Company and based in New Orleans, this company employed Lee Harvey Oswald and a number of other U.S. government employees, many of whom were suspected CIA officers.

Robert M. Mullen Company. [CIA proprietary]. A Washington, DC public relations firm, it was used as a front for CIA activities. E. Howard Hunt, the CIA agent, worked for Robert Mullen when he was arrested in the break-in of the Democratic National Committee headquarters at the Watergate Hotel in Washington in 1972. The Senate Watergate Committee reported that “the Mullen and Company has maintained a relationship with the Central Intelligence Agency since its incorporation in 1959. It provided covers for agents in Europe (Stockholm), Latin America (Mexico City), and the Far East (Singapore) at the time of the Watergate break-in.”

Rockefeller Foundation. [CIA partner]. Used by the CIA to direct scholarships and grants to the Third World and Eastern Europe. Rockefeller Foundation money was funneled to the American Committee for a United Europe (ACUE), created in 1948. The chairman of ACUE was OSS chief William J. Donovan and the vice chairman was Allen Dulles. One of ACUE’s board members was Walter Bedell Smith, the first CIA director.

Summa Corporation. [CIA partner]. Owned by Howard Hughes, Summa is believed to have skimmed gambling profits from the Sands, Desert Inn, Frontier, Silver Slipper, Castaways, and Landmark casinos in Las Vegas and Harold’s Club in Reno for the CIA and the Mafia. Provided financial cover for the CIA’s Glomar Explorer project.

Teneo Intelligence. [CIA partner]. Branch of Teneo Holdings, which is headquartered in New York. Teneo Holdings’s intelligence branch includes former CIA officials. Teneo is closely linked to former President Bill Clinton and Hillary Clinton. Teneo Intelligence has offices in New York, London, Rome, Brussels, Dubai, Bogota, New Delhi, and Tokyo.

Texas Commerce Bank (TCB). [CIA partner]. Houston-based bank founded by the family of James Baker III. Texas Commerce Bank was used to provide commercial cover for CIA agents. After serving as vice president for Texas Commerce Bank in Caracas from 1977 to 1979, Jeb Bush joined his father’s presidential campaign in 1980. Serving with Bush on the campaign was Robert Gambino, the CIA deputy director of security who gave Bush his orientation brief at Langley in 1977.

Kenneth Lay, the chairman of Enron, which had its own links to the CIA, served on the board of Texas Commerce Bank. Texas Commerce Bank was acquired by Chemical Bank in 1987.

The bank provided major loans to Howard Hughes’s Summa Corporation. See Summa Corporation.

United Fruit Company [CIA partner]. Involved in 1954 CIA overthrow of Jacobo Arbenz government in Guatemala. Published the Latin America Report, a publication that was a CIA front used for clandestine activities. The CIA transferred weapons to United Fruit employees in Guatemala who were involved in undermining the Arbenz government. The joint CIA-United Fruit plan was code named OPERATION FORTUNE. Company provided an airfield in Guatemala for the CIA’s training of Cuban exiles for the Bay of Pigs invasion of Cuba.

U.S. Rubber Company. [CIA partner]. Headquartered in Naugatuck, Connecticut and later called Uniroyal, provided corporate cover to CIA officers operating abroad. Included those operating under the cover of the Dominion Rubber Company of Canada, a subsidiary of U.S. Rubber Company.

U.S. Youth Council (USYC). [CIA front]. Founded in 1945 and based in New York. Some 90 percent of its funds came from the CIA. USYC received funding from the Foundation for Youth and Student Affairs (FYSA), a CIA front. The USYC was composed of American Youth Hostels, Camp Fire Girls, 4-H, American Unitarian Youth, National Catholic Welfare Conference, National Students Assembly, YMCA and YWCA.

Wackenhut. [CIA contractor]. Wackenhut, a Palm Beach Gardens, Florida-based security firm, stood accused of providing the CIA with specialized services around the world, including Chile, Greece, and El Salvador. Its Venezuelan branch, Wackenhut Venezolana, C.A., was accused in 2002 of involvement in the CIA’s coup against President Hugo Chavez. William Casey served as Wackenhut’s outside counsel before becoming CIA director in 1981.

Wackenhut eventually merged into the global security firm G4S.

Washington Post. [CIA partner]. The Washington Post was part of the CIA’s Operation MOCKINGBIRD, the agency’s media influence project. Post publisher Phil Graham was a close friend and associate of MOCKINGBIRD chief Frank Wisner, Sr. and CIA director Allen Dulles. Wisner assisted Graham in acquiring The Washington Times-Herald and WTOP radio, creating a sizable CIA-influenced media operation in the nation’s capital.

W. R. Grace. [CIA partner]. Provided corporate cover to CIA officers operating abroad, particularly in Latin America. Provided donations to CIA front foundations.

  • News story about Madsen's book via The Justice Integrity Project



  •           Burning through the Desert         
    Dan Rielger & Ayala Moriel

    A few months ago (the last day of April, to be exact, which was also the first day of my Orientals week-long course), I had the pleasure and honour to host a special guest throughout the day: Dan Riegler of Apothecary's Garden - a purveyor of fair trade resins from around the world - especially frankincense and myrrh that are wild crafted in the traditional methods in countries such as Somalia, Yemen and Kenya. He also sources Cretan labdanum, and other rare raw materials, and sells resin-centrered products that he concocts himself, which you can find on his online shop. One of them being a highly fragrant moustache wax which basically surrounded him with a cloud of frankincense - so obviously he made an instant good impression on me!

    We started the day at the Baha'i Gardens in Akko (which deserve a full post dedicated to them) and then went to my studio to make incense - and burn a bunch too. Little did I know what I was signing up for. On top of the usual things I burn for this class (palo santo chips, sandalwood incense sticks, one type of myrrh and frankincense resins and my own rendition of Egyptian Kyphi) - Dan had a trunk-load of resins that he just imported from Africa, and was immensely kind and generous to share with us the most incredible incense resins with me and my class. We spent the afternoon burning rare myrrh, olibanum, and also some gums I never knew existed, namely Sandarac and Ammoniacum, the latter of which totally blew my mind.

    I learned so much from Dan, about the resins (and the other raw materials he curates and sells), how they are harvested and collected, the chemical makeup of the resins and how it affects the stages of burning (it turns out that incense resins also have top, heart and base notes) - and this post is just a little taste of all the beautiful resins we burnt when he was here. I'm looking forward to meeting him again on his next visits in Israel on the way to the African continent.

    Boswellia carterii
    Frankincense usually comes in "tears" shape as this Boswellia carterii - but not always. Below is a specimen of the less known B. neglecta that look more like a chunk of resinous granules. B. carterii has the characteristic, most unmistakable scent of frankincense - beginning with sweet citrus notes of lemon drops and orange candy and continuing into more resinous, woody and even balsamic, caramel-like nuances as the incense burns on the charcoal.

    While looking pretty much the same, other frankincense species provide further nuances and a whole frankincense burning comparative study (or incense games a-la Japenese Koh-Doh) can easily occupy half a day. Compare this to Maydi (Boswellia frereana) which albeit its slightly herbaceous (sage-like) opening, is more subtle, woody and perfumey. In fact, it smells almost powdery like violet and iris. Ethiopian frakincince (Boswellia papyrifea) is even finer with its suave, light perfume notes, slightly sweet and with notes of burnt sugar at the end of the charcoal burning process.

    Boswellia negoecta - black and white

    Boswellia neglecta is endemic to north Kenya and comes in white and black forms (as you can see in the photo) and is not widely known. The white and the black smell significantly different. The white begins resinous-green, piney and mysterious, surprisingly juice like crushed leaves with hints of parsley, galbanum and ammonia (smells a lot like amoniacum).  It has a hint of sweaty note, a little like coriander seed. The final burning moments bring to mind the smoke coming out of autumnal piles of fall leaves.

    The black neglecta smells completely different - you wouldn't think it came from the same plant: it smells dark and looming, like moss, mushrooms, decaying fall leaves, peat, forest floor and hints of campfire. It's surprising and magical that a resin can possess so many different facets.

    Sandarac
    Sandarac (tetraclllyris) comes from Malta and just like its pure milky appearance, burns clean with a woody-balsamic-resinous scent that is fine and very pleasant. It's a little bit like elemi, a little like mastic but not quite. There is a tiny hint of seashore to it that I only detected after many times of burning. It is quite lovely, even if underwhelming at first impression.

    Ammoniacum
    Ammoniacum is intense and pungent, like a mixture of galbanum, asafoetida, sulphur, greens. It it a very interesting odour but I suspect it would have better effect in magic and exorcism ceremonies rather than contemplative incense rituals.

    Commiphora confusa

    Commiphora confusa, as the name suggests, is a type of myrrh that is hard to identify, and for several reasons: the flowers look different on each plant, the resin looks different as well - and the most surprising of all: it smells more like frankincense than myrrh.

    Commiphora myrrha

    Commiphora myrrha (from Ethiopea) has the characteristic bitter, rubbery scent when burnt, and is what I'd imagine the Queen of Sheba to wear on her neck when seducing King Solomon.

    Commiphora karat

    Commiphora kataf (from Kenya) has pieces of wood in it (which would change the smell of the smoke depending on which chunk you burn). It has a strange, sulphuric-sweaty odour. I guess you could call it spicy, as it has a hint of cumin in it too. Overall it reminds me more of the smell of food than incense - barbecuing kebabs comes to mind.

    Commiphira holziana
    Commiphora holtziana does not smell like myrrh at all to me. It's more woody than C. myrrha, and a tad fresh to start with. Dan describes it as briny and sea-like but I'm not getting it.

    Arabian/Yemeni Myrrh
    Arabian/Yemeni Myrrh is by far the most incredibly beautiful myrrh resin I've ever burnt. Although it came in a strange looking chunk, containing pieces of the plastic bags used by the collectors, and even a piece of wool yarn, it has the most fantastic scent, like a perfume on its own accord. It reminds me of the unique "version" of frankincense that B. papyrifea offers. I would love to have this as an essential oil and create a perfume with it.


              Za'atar         
    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.

    Zaatar

    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).

    Satureja

    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.




              Druze Tea        

    Herbal arrangement for tea brewing
    For those unfamiliar with the Druze culture, it is unique to the Levant (Lebanon, Syria and Israel). This minority group originated about a thousand years ago in the Ismaillia sect of early Islam, and was largely prosecuted after splitting off from it. Therefore, mate

    they usually dwell on mountains and have long tradition of bravery since they've always needed to fend for themselves in a rather hostile environment. In Israel, the Druze communities are all located in the north - from Mount Carmel in the largest Druze town Daliat el Carmel and all the way up north to the Western Galilee, the Golan Heights especially around Mount Hermon.

    Near my village alone there are four Druze villages - Jath, Yanuh, Yirka and Julis. We've held strong friendly relationships with our Druze neighbours. Growing up, two elders from the village Yanuh will travel on foot or by donkey and come help us build our village - they taught our parents how to built terraces from the many rocks around here so that we can grow crops along the hillsides, how to cultivate wild olives and do the grafting so the trees grow strong and bear good fruit, and we went every summer to the miller and grind our wheat (when we still grew our own), and every autumn to line up with all the other olive growers and press our olives into fine olive oil and buy handmade olive soap that was made on the spot from the pommace left from the pressing process. As the nearby village Yirka developed into a small town bustling with businesses - we go there also to do most of our shopping and other business (that's where I usually go to the ship my online orders, by the way), and continue to build business and work relations with our neighbours. My house (both the old and the new part) was built almost entirely by a Birka-Born team of construction experts who became my closest new friends since moving here, and their wives come to practice Pilates with me.

    Growing up here, I remember my mom being especially enthusiastic about learning from the Druze women about the bounty of edible and medicinal wild plants around here. From them she also learned to drink olive oil in the morning on empty stomach, and how to make a special scorpion antidote (from the scorpion that stung you, fried in olive oil). I never tried either, and probably never will. But I do love to learn from them about the nearly magical properties of the plants that grow everywhere around here. It's as if there is an entire pharmacy out in the open, here in the wild. 

    Besides, there is much to be learned from the Druze traditional way of living, which is very family centred and values hospitality and taking the time to sit and enjoy a cup of anything - tea, coffee, and more and more coffee. The latter is served everywhere you go - from the hardware store to the mobile phone shop. And of course you can't enter a home without being invited for at least a cup of coffee, and if it's dinnertime - to break bread with the whole family.

    Ka'kat Isfar
    As is widespread in all of Israel - among both the Arab and Jewish population - the Druze adore za'atar, sage and the many wild harvested and then dried herbs from around here. They are  popular as digestifs or medicinal brews for various ailments or as preventative measures: wild sage, white mint, savory, wild oregano, and more are either infused on their own or added, dried or fresh, to black tea.  The love for za'atar is so profound that it is even added to some sweet pastries, such as this traditional ka'akat isfar ("yellow cake") - a mildly sweet yeasted flatbread that is coloured with turmeric and additionally spiced with sesame and nigella seeds, hints of za'atar (this umbrella name could be wild oregano, savoury or thyme - more on that in another post), and hints of mysterious spices that I'm yet to identify (I detected nutmeg and perhaps even some cardamom or allspice but I can't be sure of the latter two). It has become a favourite of mine, but is never found in a pastry shop. Some families would sell their traditional homemade ka'kat isfar when they make it, and the recipes vary. The first one I tried was only spiced with turmeric. This particular version that I'm very fond of was made by a random person I met on one of my traveling tea parties, and I doubt I will be able to taste ever again. The only recipe I found that seems close is written in Arabic and I'm far from being proficient enough to follow a recipe in that language.

    Many of my Vancouver perfume studio guests have been indirectly introduced to Druze culture through the special tea I would brew each winter (we fondly called it "witch brew") of dried hulnejan (a particular type of dried galangal root) and ginger roots, which is simmered forever in a large pot, simultaneously cleansing the air, warming the chest and keeping colds at bay. It is often served with pecan nuts sprinkled on top, and a lot of sugar, which is how most Druze like their teas. I personally prefer it unsweetened, and like to add cinnamon bark which has its own natural sweetness. Sometimes I would add honey but not often.

    But Hulnejan is not the only interesting thing about the Druze tea culture. As it turns out, in the 19th Century, many Druze - especially from Syria - left for Argentina, and they brought back with them mate, and a special fondness for this unique South American concoction. They drink it socially, sharing the same bombilla (the silver straw), traditionally sucked from the tea which is brewed in a dried decorative gourd.

    Mate, Druze-style

    In this photo, I am holding a dainty cup of mate that was offered to me on the streets of Majdal Shams, a remote Druze village come ski tourist town on Mount Hermon (Jabal Sheikh), formerly part of Syria. 

    On Saturday morning, we were having a hard time finding a place to eat breakfast. The breakfast place recommended to us the night before was still closed at 8:30am - it turns out it was them who had the wedding the night before with the parade that blocked the streets) - and so we were directed by a local lady to a corner shop that sells coffee, cigarettes, local cherries and freshly whipped before your eyes malyukh (Druze flat bread that is baked on top of a saj - an iron dome much like an upside down wok) on top of open fire. The bread is baked only on one side, than folded and smeared with generous amounts of labneh (soft cheese made from strained yoghurt), za'atar mixture, and homemade hot sauce that I swear was spiked with cinnamon.  We were also offered black tea "on the house" which turned to be fragrant with "Ootra" - Arabic for the popular Pelargonium graveness. The lady was impressed with my Arabic (very basic, but still better than nothing) and even more so that I recognized what she put in the tea and know the Arabic name for it.

    I chatted her up as I was munching on the malyukh and sipping the tea, and learned that while Majdal Shams is not as big as Yirka - it is a lot more "modern" to her words. There is a high percentage of post-secondary education, most of which was acquired in Syria, where up until the civil war was offered for free to all Syrian citizens. As a background - you should know that up until 1967, the Golan Heights and Mt. Hermon, including the four Druze villages  there - Majdal Shams, Mas'ade, Ein Kiniya and Buq'ata - were under Syrian rule, and their culture is quite different than what you'll find in the Galilee. One thinks of the border between Israel and Syria (sworn enemies since the establishment of the state of Israeli in 1948) as hermetically sealed, but in fact there was a dynamic flow of the Druze population between the countries - especially for weddings and for family reunions, but also for studying abroad. This lady's brother lived in Syria for many years - he went there to study medicine, got married and lived there until the war started, and then requested to return, and came back to Israel via Jordan with his wife and their children.

    We finished our delicious breakfast, thanked the lady and crossed the street to where our car was parked, right in front of a bakery (the only other place that was already open by 9am). In front of it, two ladies sat on a bench and a couple of upside-down plastic grocery boxes, boiling water on a portable gas stove and sipping non other than mate from a dainty little jug. I was so astonished I could not hold my gasp of delight. In return, they offered me to sit down and join them, rinsing the bombilla with boiled water from the kettle and pouring fresh water over and over the mate to bring out the flavour time and again. I was so thrilled that even though we're only two hours drive from home, and are already experiencing new culture that is so different yet invites us to share a cup of tea together.
    I had a couple of jugs of mate with them and thanked the big spirit that's in this world that encouraged me to finally set up on my tea journey. 

              My Little Herb Garden         
    Treasures from the mountain

    The last two weeks I've delved right into exploring the medicinal wild plants that grow around here. For a short time I had a herbalist to show and share with me some of this wealth of plant wisdom. Now that this guide is gone, I'm lead only by the pleasantly infectious inspiration. There is an overwhelming abundance that is going to provide me with a lifetime of learning (according to Floral Palestina, this land is blessed with close to 2,700 species of wild plants!). I've been hiking in the surrounding areas and conservatively collecting branches for slips and re-planting in my little herbal garden. This of course will is part of the Perfumer's Botanical Garden I'm establishing around the studio.

    I'm showing you the early beginning, although they look quite unimpressive on camera. In person they have the charm of new beginnings as well as virgin strip of land and stony terrain and distant view of the Mediterranean; I am also delighted by the gentle healing energy that emanates from the plants for those who connect to these types of being. And for those who find it more difficult to connect to plants that way - the scents that each provide speak for themselves. Even a little stroke on each plant will give off the scent and you can mix and match to create your own "finger perfume".

    Morning in the medicinal herb garden

    From the wild, I've adopted some amazing plants - both old and new to me, that grow on the mountain behind my house. So all in all, my botanical collection is rapidly growing - even beyond the original wishlist I've created. And I'm rather happy with it.

    From my slip foraging, I managed to keep alive a couple of types of germanders - Cretan germander (Teucrium creticum), which looks a lot like rosemary but smells completely different - more like olive leaf, actually, and likewise has an intensely bitter taste; and cat-thyme germander (Teucrium capitatum), which has a sweet, almost resinous fragrant silvery foliage. The latter is highly medicinal and rivals only the local wild sage (Salvia fruticosa), more of the Savory of Crete (Satureja thymbra) and a similar plant, with an almost identical flavour and fragrance that has flowers with a structure similar to Lavandula dentata, which is called Spiked Savoury (Thymbra spicata). It would be difficult to find information online in English on many of these plants because they are unique to Israel.  I've also adopted some cistus plants, although they are not the Cistus ladaniferus I am seeking but two other local species that are not as resinous, yet somewhat fragrant depending on the season. And I am crossing my fingers that two seedlings of bay laurel (Laurus nobilis) that my herbalist guide carefully uprooted from the wadi (dry creek) floor, will also survive and make it to the miniature forest I want to create behind the perfume studio. And most immortally - I am hoping that the two little twigs of Israeli Thyme (Coridothymus capitatus) that we found on the rocky North beach will grow up some roots and flourish. They are quite rare site here inland, and in fact a protected species. They have a striking look when they get mature and an intense yet slightly floral aroma that I love. It truly deserves a post of its own, with photos and all. Along with Origanum syriacum (also grown in my garden), the other varieties of thyme and savoury I mentioned before, some sumac and sesame seeds it forms the spice mixture called "Za'atar" that some of you may be familiar with from Lebanese grocery stores and Middle Eastern restaurants.

    Thymbra spicata צתרנית משובלת

    Naturally growing wild in my garden is also white horehound (Marrubium vulgare), a highly medicinal plant that grows in astounding abundance, several mastic bushes and probably more plants that I did not know were medicinal but will find out later. There are also still two plants that I found on the mountain to make slips that I haven't identified yet, so the search is not over. Lastly, I scattered seeds of blood helicrysum, a local wild plant (Helichrysum sanguinum) which I also hope will come out next winter. By that time I hope I will forget about it altogether so it will just be a pleasant surprise...

    Dam HaMakabim (Helicrysum sanguinum) coming into seed

    Lastly, to be fair and square, I promised to tell you which plants I put in from the nursery (the ones my brother brought me), so that you know if you guessed it right. They were several types of lavender (mountain Savory of Crete (Satureja thymbra), several types of lavender (Lavandula pinnate, L. dentate, L. angustifolia), one artemisia and - to my utmost excitement - two immortelles (Helicrysum italicum), often called "curry plant".

    Morning in the medicinal herb garden

    Also you should know, that among those who participated in this context, we got two worthy winners who will receive a sample kit of all my herbaceous fragrances,  are Ruby Clover and Melissa Menard. The kit includes ArbitRary for the basil, Ayalitta for the sage, Immortelle l'Amour for the immortelle of course, l'Herbe Rouge for the lemongrass, hay and lavender and Lovender - which is quite obvious. I've also included a sniff-peak of Inbar, my new, wild-oregano infused amber concoction which is not even for sale quite yet :-)

    Putting together the kits made me also realize how little attention I've been giving the herbaceous notes.




              Capers        

    Caper plant (Capparis spinosa)
    Legend has it that the caper plants originate in the Western Wall, where the little folded letters containing the prayers, dreams and promises of the pilgrims are transformed into beautiful white caper blossoms, blooming for a day and sending the prayers to heaven.

    Many of the prayers are of barren couples who beg for a child of their own. Perhaps that is why these caper flowers are considered a remedy for fertility, as are the roots of the the plant. But this is only one of the many medicinal qualities attributed to capers in herbal and folk medicines. I will only highlight a few that I read about: The entire plant parts (root, leaves, fruit) were used as remedy for toothache, and an infusion of the fruit after it has been boiled in water is considered to aid those suffering from diabetes. The fruit and the root, when ground up, are placed for short periods on aching joints to relieve joint pain (long exposure of the skin will create burns). Despite all its many therapeutic values, caper is not a very common plant in the modern pharmacopeia -perhaps because of the emphasis on it as a culinary item.

    Caper (Capparis spinosa) buds on the bush
    The pickled capers most people are familiar with are the buds of Capparis spinosaIt grows here in the wild, and quite in abundance. What's special about it is that it blooms all summer long, from May through September - an unusual quality in those scorching months, which on its own alludes to nearly magical qualities.

    Soaking caper buds for pickling

    My first jar which I've pickled about three weeks ago turned to be quite the delicacy, so I thought I'd better hurry and go get some more buds before the season is over. As it turns out - in the meantime, the plants developed their fruit (AKA caper berries). They look like plump and short cucumbers are also very pickle-able, as are the leaves and stems of this plant.

    Caper berries

    I was pleased to learn that the blooming season is rather long, and will continue all summer. The hardiness of the plants around here to the arid conditions is amazing to me. I can barely survive a hot day and they can endure all summer with very little water from dew and that which is found deep in the crevices of rocks.

    Capers has interesting history and uses - both culinary and medicinal. The famous "Cypriot wine" mentioned in the Talmud as well as in the Jewish daily prayer (used in the preparation of incense) was intact wine made of capers.

    Capers have a unique flavour that is a tad mustard-like which develops while they pickle and release the glucocamparin (mustard oil) within them. Through the picking process, white or violet coloured dots will form on the buds, which contain the citrus flavalnol ruin, which is also dominant in asparagus, buckwheat flour and black raspberry. The stems can be added to yogurt, and both the stems and leaves can be pickled and added to salads.

    Recipe for pickling capers:
    The hardest part about this task is the actual harvest: the bushes are equipped with hook-shaped thorns that are quite vicious. Once you endured a few of these claws-in-flesh encounters, and collected enough caper buds or berries, soak them in water for three days, changing the water daily.

    To pickle, sterilize a clean jar by rinsing with boiling water, fill with the capers, and cover with the salt and vinegar solution:

    1/2 cup filtered or spring water
    1/2 cup appel cider vinegar 
    1 Tbs salt

    Season with:
    2-4 Bay leaves 
    1 tsp yellow mustard seeds, whole 
    (Both are local spices, so to speak, that grow wild)

    Marinate for one week, then keep refrigerated. The pickled buds can be used as a flavourful garnish to sandwiches to offset fatty elements such as cheese and smoked salmon. It's great as an addition to salads, marinates, stuffed vegetables, and just to eat on their own on the side with ripe watermelon or charcuterie. It can also be used to make tartar sauce, pasta sauce (spaghetti ala puttanesca, anyone?) - and just anything else your imagination may take you to.

    As for the pickled caper berries (or fruit) - I have one more week to wait till they are ready. So will report later.

    Pickling capers



              Coming Into Seed        
    Coming Into Seed
    The rainy season came and went, the explosion of spring flowers has quieted down, and was replaced by lacy white flowers from the carrot family. Now that the rain stopped completely, we seems to be entering a period of gradual death. First some of the wild oats has taken the bright colour of gold, and bit by bit all the lush green wile plants are changing into the summer foliage: slimmer, and at times thorny leaves that will prevent loss of moisture in the upcoming months.

    Artedia squamata
    I've been through this season at least twenty times before, but never experienced it this way. There is so much beauty in this late spring, entering summertime. The intolerable heat of summer is inevitable but it is not here quite yet. And there are still plenty of flowers: hollyhocks, lacy white doilies of wild carrots, Queen Anne's Lace and many other from the umbellifera family. The tiny ones look like floating bubbles, the medium ones stick together to form bridal gowns of the wildest designs, and the largest of all make a fashion statement like an Italian straw hat that a famous actress would wear.

    Artedia squamata

    All of the spring flowers (except of the late bloomers that are still churning up pollen and nectar) have already gone to seeds. My brothers and I are collecting some of our favourites (e.g., Ricotia lunaria) and spread them around so they will grow in more places next year. There is magic in knowing that within all that dry death that came upon the flowers - there is promise for much life and continuity next year. It somehow makes me feel better about my grandmother too.
              Yurt Life         
    We are moving into my mom's charming little yurt today!

    While waiting for our permanent home to be renovated (which, as it turns out, takes even longer than building a new home) - we've been living semi-nomadic life for close to four months now, about three of them in a yurt.

    Life in the yurt is different. There is no way around it (pun intended). For one thing, it provides a round space, that encompasses most of life's functions in one area: cooking, eating, reading, puzzling, snuggling, cat-feeding (an extra duty we've picked up on the way to freedom - not unlike an unwanted pregnancy that you just can't get herself to terminate), office work (whenever my MacBook Air has enough power to work for me - not to mention its battered battery now needs replacement, which turns out to be a HUGE ordeal in the land of milk and honey), Pilates practice, and even occasional entertaining (when it rains even my dear family avoids it like the plague). It's not truly all in one space, because it actually has an annex to the north, with the washroom (including a shower and a compost toilet - a killer combination for dirt and cleanliness), as well as a sleeping den which has beautiful greenery all around it, as it is built from old wooden windows.

    That beauty comes with the price of this space being as cold as the outdoors in the winter. In the summer this room is actually a lifesaver, because the yurt collects way too much heat, although it is much better insulated than the sleeping den - even when its skylight is open. We don't have an oven, but were able to pull together delicious and nourishing meals from the two-flamed gas stove, and have even prepared some raw treats for our daily tea parties. To be perfectly frank - mostly, we've been lazy and buying baklava and cookies whenever we are in the vicinity of a bakery - so I am now in the know of where to get good baked goods. I'm sure this knowledge will come in handy in the not so far future, even after we're back to our productive baking life. When it comes to baking, it's always good to have a good back-up plan.

    Of course, that did not stop us from being experimental in the kitchen, trying new ingredients such as nigella seed spread and authentic freekeh, which is an amazing way of preparing green wheatberries by burning them off the wheat chaff. The result is a smoky, nutty grain that is delicious and easy to cook (and digest) and really gives unmistakable character to dishes (the one I bought in Canada was actually stale wheat dyed green). More on that in another post!

    To sum it up - living in a yurt is "an experience". Just like camping is an experience. In camping terms this is a five star facility. I'm sure with its running water and gas-operated refrigerator it is also considered a luxury in comparison to straw huts in Africa or yurts in the Mongolian steppes. You get the picture. It's an experience. And we're three months into it and can't wait to experience something else.

    To lift the edge off the nervous anticipation for proper housing, I've decided to compile a little list of fragrances (both mundane and wearable) that will let you into this experience, even if just a little... This compilation is a random array of fragrance fit for yurt life, even though I imagine most people who choose to live in this humble abode would rather dab some animal fat and cooked cabbage juice behind their ear than any designer's fragrance. Nevertheless, I find the task amusing, and I hope it will make for a fun read.

    We are moving into my mom's charming little yurt today! Here is a view of the inside.

    I also hope that my mom does not get hurt because apparently in our parts of the world, patience ("Savlanut") is considered a virtue (which very few uphold), and also belongs grammatical to the same root as the word suffering ("Sevel"). And in this part of the world, stating the facts is considered complaining... I'm sure those who choose to live in a yurt or even just stay in it for a short amount of time will thoroughly enjoy it - it is cute, rustic, pretty, calm and completely in tune with nature. You get to experience all the elements - fire (sun), air (wind), water (we have running water, and thankfully also very little of water leakage despite its very temporary feel); and last but not least - you can't get any closer to earth than this. It is a very, very earthy dwelling and you really feel Mother earth's belly as you tickle it with your slippers walking to and fro. Last but not least: nothing compares to coming out of the yurt at night and seeing the clear black skies dotted with bright stars.

    Muscs Kublai Khan - for the obvious body odour effect - musk-enhanced unwashed hair and sweaty armpits with hints of rose and aldehydes.

    Kiehl's Fig Leaf & Sage - milky herbacous weirdness. It's unusual yet very easy to wear and has a freshness without being boring. It also goes well with the cucumber and parsley scented products we currently have in the house - hand wash, shampoo and conditioner. Something green and clear-smelling yet non pretentious.

    Aromatics Elixir - an earthy, big sage scent that is sophisticated yet at the same time rustic enough to wear in the wilderness. Especially grateful for it on cold wintry days.

    Arabie - the spice market, sweat and dusty cobblestones - and all the spices I have in storage (and don't have in my kitchen) kvetched into one bottle. Awesome.

    Coco Noir - the opposite of yurt life: polished, elegant, artificial and urban. Jasmine, berries and plums, rose, patchouli, musk and vetiver with a a dusting of cocoa.

    Poivre Samarkand - because I heard that there are also yurts in Samarkand (Uzbekistan). Can't find any perfume inspired by Mongolia (which is where the yurts supposedly originate). Besides, it's a perfect sprinkle of heat on those chilly nights when the shower runs only boiling water or ice cold ones, and when you step out of the shower it's the same temperatures as outside (not as extreme as in Canada, but 5-11c is cold enough to feel like real winter).

    Musc Nomade (Annick Goutal) - I'm picking this one because of the name alone. I remember smelling it very vaguely and that is was vegetal and delicate... Admittedly I'm also too lazy to go digging in my shipping container now and find the little box where I "filed" all my music samples but I'm pretty sure I've only tried it once when I was in Paris.

    Tam Dao - if you've ever encountered compost toilet, you know that it's the human equivalent of hamster cage. pine or cedar shavings are used to cover up the mess, and the result is a more subdued version of human waste, that eventually turns into a nice scent of the forest floor. Anyway, this explanation made me think of Tam Dao, which is a fine sandalwood and cedar fragrance and also has some clean smelling musks underneath, to make you forget all the other business.

    Tea for Two - We've been enjoying my limited selection of teas that I make a point of finishing off. True to form, we've been brewing lots of chai, which I've been already giving you plenty of recipes for... And of course Hulnejan - the wonderful root brew of galangal, dried ginger and cassia bark.
    Zangvil also reminds me of this "witch brew" with its notes of fresh and dried ginger, honey, amber, jasmine and ginger lily.

    Finjan - we've been drinking lots of espresso on the stove top mocha machine, and lots of Arabic/Druze/Turkish coffee (each nationality claims it as their own - but essentially this is very dark roasted coffee with cardamom that is brewed on the stove). The latter is well represented in the perfuem I created titled Finjan (the name of the little porcelain "shot" cups that you sip the coffee from; mistakenly, most Israelis refer to the little pot used to brew it as "finjan" - but its real name is "Ralai").

    Mastic - Whenever it rains or gets really chilly, the mastica bushes and wild ivy behind the yurt release their fresh, green-balsamic scent. Grin's smell encompasses this verdant freshness with its notes of galbanum, violet, oakmoss and a classic floral bouquet.

    Geranium and Wild Oranges - My citrus orchard was overcome by wild orange shoots, and I've really let it go. We finally pruned the orchard this fall, which mean an overwhelming amount of wild oranges that had to be put into use somehow. The result? An orange cello with a touch of herbs from the yurt's garden, among them rose geranium. One sip of this liquor is enough to uplift the spirits.





              Medicines for the Soul        
    Christmas in Nazareth

    On Christmas Eve my brother invited us to go with him on an urban evening stroll in Nazareth, to experience the holiday at the historic birthplace of Christianity. My brother is a tour-guide, so it's always an experience to go for walks with him. He always knows about more than what meets the eye, and has connections with people where we visit that makes every trip with him, even to familiar places, a different experience.

    Our experience started on a rather stressful note, being stuck in traffic in a very narrow, one-way downhill street that would make San Francisco's terrain look rather friendly. There was no traffic control despite very heavy flow of visitors to watch the festivities. We were stuck in what should have been a two minute drive for 45 minutes. When we finally found a 3/4 parking spot between a dumpster and another truck and got out, it was drizzling and cold, as it should be in midwinter in the Galilee.

    The large square in front of the Church of the Annunciation was festive with an enormous tree-like construction with many lights and a big glowing red star on top and next to it the customary nativity scene. Many people around were wearing Santa Claus hats, blowing little annoying-sounding horns; but thankfully above it all was a recording of Fairuz singing Christmas songs. Christmas in the Middle East is certainly very different than anywhere else in the Northern Hemisphere.

    I don't recall ever visiting in Nazareth, even though our family has special ties with the city. My mom's midwife, a Christian-Arab from the neighbouring village of Kfar Yasif is originally from Nazareth. Both our families have five children each (aside from me, my mom has four boys, and her midwife has five daughters). We are all in more or less the same ages. If it weren't for the strange political climate of this country, they'd all be married to each other by now...

    Safdi's in Nazareth
    Aside from the religious spots (Nazareth's spring, bath house and historic city centre, Mary's Well and its Church, AKA Greek Orthodox Church of the Annunciation, and the Roman Catholic Basiclia of the Anunnciation (كنيسة البشار  in Arabic בזיליקת הבשורה / כנסיית הבשורה) - we also went into the old souk (market) of Nazareth, which is sadly mostly dormant due to modernization. Very few people have the desire or time to find parking in narrow alleyways that were built thousand years ago and wander between merchants to compare prices and negotiate bargains. It's much easier to go to the mall and pay with plastic cards all in one place, and cart your goods to the car underground. It was very sad to see so many stores closed, behind them are beautiful old shops with arched ceilings. Some of the old apartment buildings - although mostly neglected - were used to be effendi's homes, and their ceilings are made of Cedar of Lebanon, and hand-painted by a Lebanese artist from the time of the Ottoman empire. It's a lost world, and only recently some brave entrepreneurs have taken the initiative to renovate such places and open boutique hotels, hostels and cultural centres in the ancient cities of the country. There was also a little shop in the entrance to the empty souk, full of beautiful local craftsmanship. I hope to see more such things develop.

    Meicines for the Soul
    Once we reached the part of the souk that was still alive, I bought a cupful of coal-roasted chestnuts, reminiscing the cold foggy nights in Vancouver when we'd buy them from Yve's Chestnuts and warm our frozen mittens with their starchy, caramel-scented comfort. At the bottom of the hill there were some of the country's best Halawiyat (Arabic patisseries), where one should stop by for kunafeh - even if they don't have time or room in their stomach. But we were in a group with a different agenda than enjoying life on the stop - and instead continued on to Ziad Safdi's grocery store, which is really more of a magical old-fashioned herb and spice shop, that contains many folk remedies for all kinds of physical ailments, a collection of essential oils from local plants that is distilled in Nablus; speculates such as mastic gum, and mastic-flavoured chewing gum; and last but not least - assortment of medicines for the soul in the form of incense (pictured above) to be burned in special clay pots. You could find there anything from frankincense and myrrh to colourful and sparkling blends typically burned in churches.

    Fine Nazarethi Baclava
    As we continued on, we stumbled upon other interesting merchants, such as this man who brews coffee in a special pot decorated with olive branches and misbaha (prayer beads) that has hot charcoal in a pipe in the middle, and sends impressive steam to the air. We continued to El Babour Mill - Nazareth original steam-powered miller (the name is a mispronunciation of the English word "vapour") -  now more of a live museum for old mills, sieves and pieces of history from the family that keeps this tradition - and a spice and candy shop. I bought there a jar of black-coloured nigella spread, and green frikeh (charred green wheat berries). The tour ended there and once everyone spread to all four direction of the winds, my brother, daughter and I stopped at a more humble bakey and bought some spinach-filled sambusac, date-filled sesame balls, and karakish - savoury cookies that look like hard flatbreads studded with fragrant seeds of sesame and fennel.
    Charcoal Coffee


              Sievä Hydrating Cleansig Cream 150ml        
    Mia Höytö Cosmetics. Cleansing lotion made of rosehip oil, lingonberry seed oil, sea buckthorn seed oil and blackcurrant seed oil. Clarifies and purifies your skin.
              Lempeä Uni Oil Serum 30ml        
    Mia Höytö Cosmetics. Moisturizing oil serum that smoothes and soothes your skin. Made of organic seed oils and contains lot of A, B, C and E vitamins. Makes your skin glow.
              It took 2000 years to make seed for America’s famous ‘corn belt’        
    Maize reached the southern US 4000 years ago, but wasn’t farmed in cooler areas until 2000 years later – because it took that long to develop cool-hardy strains
              Bought and planted a Thompson green seedless grape on my patio        
    My kids love grapes I like them too, so I bought and planted it while my 4 yr old was at school then when I picked her up and brought her home I had her close her eyes and then she said "a grape tree I love you momma," I told her it was a Mother's Day present to me ;)

              A Sweeter Hops        

    Federal scientists have bred a new, antimicrobial-rich hops variety for tea

    Food for Thought

    Brewers prize hops for the characteristic bitter flavors they impart to ales, lagers, and other beers. But aficionados of another class of brews—certain herbal teas—would prefer their hops bitterfree. And federal scientists may have come up with just what the doctor ordered.

    "People have used hops medicinally for a long time. It's a fairly ancient remedy," notes plant physiologist Barbara M. Reed with the U.S. Department of Agriculture, in Corvallis, Ore.

    The bitter tonic made from hops has putative sedative, hypnotic, and antianxiety properties. Hops tea has been offered as a folk remedy for conditions ranging from fever and insomnia to bruises and cancer, according to a report by botanist James A. Duke, who has authored several books on medicinal plants. A quick browse on the Internet will turn up numerous sources of hop tea.

    The new cultivar, named Teamaker, may produce an especially palatable brew owing to a unique ratio of certain acid components. Moreover, the components that predominate in Teamaker have long-established antimicrobial properties. Indeed, their germ-fighting function appears to have won the appreciation of brewers more than a millennium ago, notes John A. Henning, who leads hop genetics and breeding at a USDA research center, also in Corvallis. Beer producers realized that when their recipe included hops, brews not only proved tasty, but had a longer shelf life.

    Hops breeder Alfred Haunold and his colleagues at the Corvallis center will formally register their debittered cultivar this month.

    What brewers of all stripes refer to as hops are actually the cone-shaped dried female flowers of the Humulus lupulus L. plant. Inside are glands that contain flavorful oils and some fairly bitter water-soluble components.

    To extract the flavorings for use in beer, or merely to make a cup of tea, brewers boil the cones to release their characteristic flavorings. However, the altered chemistry of USDA's new hop has dramatically boosted the production of flavorings possessing natural, antibiotic properties.

    In fact, the elevated antibiotic attributes of the new hop might open new markets for this crop, observes Henning. For instance, sugar producers might turn to it as a preservative to prevent microbial degradation of their product during processing. Alternatively, he notes, manufacturers and others may substitute it for the formaldehyde used to control pests and fungal growth in everything from animal feed and plywood to tissues that are being stored for use in research.

    Alpha vs. beta

    The key flavor compounds in hops trace to two families of chemicals: water-soluble alpha acids, and beta acids that develop in the plants' essential oils. Breweries prize the alpha acids for their hearty, if bitter, taste: These serve as a natural foil to the sweet compounds that develop in many beers. Indeed, some brewers just buy isolated hop-derived alpha acids and dispense with the beta acids entirely.

    The new Teamaker hop derives from experiments several decades ago when Haunold wanted to see the extent to which he could preferentially maximize a plant's production of alpha or beta acids. One successful beta-rich cultivar proved virtually devoid of alpha acids. A technician who tasted it jokingly said the bitterfree product would be great for tea—eventually giving rise to its name.

    In the January Journal of Plant Registrations, Henning, Haunold, and their coauthors describe Teamaker's pedigree—at least as much as is known. Most of its initial ancestors appear to have come from old English lines, such as cultivars known as Fuggle and Late Grape. However, Henning points out, because these lines are rich in alpha acids, there must have also been beta-rich ancestors. He now suspects that these were probably wild U.S. hops that pollinated their English cousins growing openly in Oregon fields, early in the last century.

    Currently, U.S. farmers produce some 55 million pounds of hops annually. Since the big market for hops has always been beer, the alpha acids-shy Teamaker languished in a few test plots for decades. A beer company or two checked the variety out, but ultimately exhibited no commercial interest.

    Recently, however, interest in beta acids—and their antimicrobial prowess—has been growing, independent of hops' use in beer. For instance, European sugar refiners have begun buying beta-acid extracts—essentially leftovers from alpha-acid production for breweries—as a bitterfree, all-natural preservative for use during manufacturing. At the same time, some feed suppliers have begun substituting beta acids for low-dose antibiotics as a livestock growth-promoting dietary additive. Feed producers couldn't use conventional hops directly, Henning notes, because the alpha acids' bitter taste would have soured the animals' interest in their chow.

    However, with Teamaker, the hop is essentially alpha acids-free: It certainly has the lowest quantity of alpha acids of any commercially available hop.

    Teamaker is available to breeders through the National Clonal Germplasm Repository—essentially a federal library with holdings that include more than 510 different hops. Some are wild natives collected throughout the United States. Others are cultivated varieties collected from throughout the world.

    But if the idea of bitterfree hops appeals, Henning says, stay tuned. In a year or two his group expects to announce a new and improved variety. Think of it, he says, as bitter-Terminator 2.


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

    Citations

    John A. Henning

    Forage Seed and Cereal Research

    U.S. Department of Agriculture

    Agricultural Research Service

    3450 SW Campus Way

    Corvallis, OR 97331

    Barbara M. Reed

    National Clonal Germplasm Repository

    U.S. Department of Agriculture

    Agricultural Research Service

    33447 Peoria Road

    Corvallis, OR 97333-2521
    Further Reading

    Carter, P.R., et al. 1990. Hop cultivation and use information. In Alternative Field Crops Manual. University of Wisconsin Cooperative Extension Service. Available at [Go to].

    DeNoma, J.S. 2000. Background information on Hops. USDA ARS National Clonal Germplasm Repository. Available at [Go to].

    Duke, J.A. 1983. Humulus lupulus L. In Handbook of Energy Crops . Available at [Go to].

              Inglewood Community Garden Thrives with Art, Culture & Music!        
    Inglewood, California  Written by Ginger Van Hook May 20, 2010
            Inglewood Community Garden is a dream students at Morningside High School have realized today with the help of Inglewood City Council member, Ralph L. Franklin of District 4, Teachers and Mentors, Miss Roshondra Woods, World History Teacher, Mr. Shawn Stanton at Morningside High School with Mr. D'Artagnan Scorza, Director at The Social Justice Learning Institute, and Mr. Sirls, the Principal of Morningside High School. Photography Ginger Van Hook, 2010
    For some of the students, it was hard to believe that these beautiful green corn leaves had come from all this dirt and gravel, but the miracle on Yukon and 107th Street in Inglewood was in full bloom. A student by the name of Jazz told the audience that she has been disheartened at first to see that this was a big empty lot with what seemed endless rocks. Then the students started clearing the land and putting their hearts and souls into the earth and the soil responded to their efforts to grow everything from tomatoes to chilies, jalapenos, lettuce, squash as well as herbs like parsley and oregano too.




    'Jazz' told us about the transformation of the garden and the friendships that she had made. She explained how there was a new community where before there had been an empty space. The audience cheered for the success of the students and there was a heightened sense of community achievement in the air. There was a slight breeze coming from the ocean that brushed the leaves of the  tomatoes and the peppers ever so slightly. The sun beat down upon the earth and music filled the air. Musicians played the guitar and percussion rhythms with their hands and their bodies moved to the beat. Guests were invited to take a water bottle from the center of the garden and in ceremonious ritual to bless the land with the names of their ancestors. I watered a patch of tomatoes and recalled my grandparents in the past. It was hard to remain objective. I was involved. I was now a part of this new blessing upon the community.  I was no longer a reporter, witnessing for the writing of a story, I was pulled into the land, the dirt, the rocky earth and right into the story, taken in by the aroma of fresh tomato leaves and the scent of strawberry flowers and consequently, the encouragement of artistic, poetic, talented new friends.


    D'Artagnan ScorzaDirector for The Social Justice Learning Institute 
    said his students are working on a Food Initiative




     Mr. Sirls, the Principal of Morningside High School, gave the students and supporters encouragement then went over to the wall and autographed his hand print in green.
    Mr. Sirl leaves his mark on the community garden wall.










    Janet Simmons read her poem that she wrote for the Inglewood Community Garden:

    I dedicate...
    I dedicate...
    my words,
    my voice,
    my sound,
    and my choice...
    of speech
    I speak of here.
    I dedicate...
    I dedicate...
    what I have seeked here
    throughout, without and within this garden
    I dedicate...
    I dedicate...
    my rough hands
    and my
    rock indented knees
    my wind tormented hair 
    and 
    the dirt infected breeze
    that flows through this garden
    like a stream of music through my ears
    When it comes down to it
    this would not mean as much
    without you, me, us
    so
    I dedicate myself to you.


    There were cooking demonstrations and watermelon slices.


    The Los Angeles Times came to cover the event and I captured Glenn Koenig working in earnest covering the tree planting ceremony. This Photo is by Ginger Van Hook, but at least four or five reporters were on scene to witness this miracle transforming strangers into friends, and smiles turning lives into a tight knit community bonding over vegetables and issues of social justice, friendship and healthy meals...All good things going on in the City of Inglewood!

    Julie Prejean a Forestry Senior Manager for TREE PEOPLE 
    came to support the garden opening and to donate and help plant  a special tree. 
    She told her eager audience of new gardeners that they could choose its name.

    City Council Member Ralph L. Franklin praised the students, 
    teachers and supporters for taking the initiative and making it all happen, 
    and 'what a beautiful day it is for a planting ceremony!'



    USC reporter Christine Trang from the USC Annenberg School for Communications and Journalism
    interviewed various participants and was preparing her report for southlareport.com

    Inglewood Artists and supporters, Ken Ober, Renee Fox and Ceres Madoo, Alumni Relations at Otis College of Art and Design came to support the Morningside High School Community Garden Opening Ceremonies. 
    Photo by Ginger Van Hook 2010.

    As an Inglewood Artist I was invited to attend this event, thanks to Ceres Madoo and when I arrived,  I did not know what to expect; but whatever it was to be, I knew this was a GREAT IDEA! As I milled about I got the opportunity to meet Mr. D'Artagnan Scorza who told me how the students from Morningside High School had gotten together to discuss civic engagement, how to show school spirit,  how to improve the community and how to better serve the needs of the school district.  The students themselves came up with the concept of a community garden, but at first, did not  have the means to make it happen. The original students were from Miss Roshondra's class and Mr. Shawn Stanton's class. A good idea took root then and there. One thing led to another and with the help of Inglewood City Council Member Ralph Franklin, their project got the encouragement and the support they needed right there from the school district's land.  
    This property belongs to the school so now the students are able to 
    develop a way to empower themselves to be a self sustaining community 
    with healthy nourishing meals for its students. 
    No better way to grow fine artists, fine students and fine citizens
    than to take the seeds and cultivate, 
    water frequently, daily, encourage with wisdom and respect for the land.
    The students have a great number of plans which includes a farmer's market, music, art and culinary culture events.























              The Art Of The Summer Garden 2009        
    A Photo-Journal Feature
    written and photographed by
    Ginger Van Hook



    Features Beverly Hills Artist
    LINDA KUNIK
    "PLANT IT FORWARD"


    Local Beverly Hills Artist Creates Art
    From Her Garden
    Launching a new project called
    “PLANT IT FORWARD”

    A local artist and resident of Beverly Hills turned her garden into an art form by creating a project called “Plant It Forward”. Linda Kunik, an artist and alumna from Otis College of Art and Design has initiated a project to enhance her artistic community as well as inspire local artists to do the same. “Plant It Forward” is about establishing community while reconnecting with the earth, a vision which includes artists bartering for vegetables either by working in the garden or helping in the documentation of the garden’s delights by photographing, videotaping and or journaling about the experience. Ms. Kunik believes trading services for food in these tough economic times makes sense because while cultivating the soil, a group of artists will also cultivate friendships and nourish the community. The foundation of Linda Kunik’s work is to get back to the roots of sustainable agriculture. “Plant It Forward” does exactly what it says. The seeds are planted now and the fruits of this labor go forward to feed people who take from the harvest the inspiration to plant their own gardens.

    “…My vision is for everyone to have their own garden, large or small and if that is not possible, to raise enough awareness for the people to shop locally and support their local Farmer’s Markets…” Ms. Kunik states as she points to the five large gardens she created in the back yard of her home, replacing flowerbeds and lawns in order to plant vegetables, herbs and fruit trees. Kunik wanted to give back to her community, raise awareness of the need for personal gardens and utilize the artistic medium to make her statement. “My work has always referenced the land. From my early days as a watercolorist painting landscapes to later works making paintings of deforestation or global warming; the beauty and fragility of the earth has been a recurring theme. Combining my agricultural practice with my art-making seems to be an natural evolution.”

    The prospect of jumping into an artistic adventure to produce homegrown fruits and vegetables with a group of fellow artists was contagious. Thus the enthusiasm carried this labor of love into the summer as Ms. Kunik worked with a group of artists to bring in soil, create raised beds and began to fill them with the seeds of tomatoes, carrots, spinach, lettuce, corn, and a variety of herbs, citrus fruits and assorted vegetables. Some of the artists participating in Plant It Forward include Juna Amano (Painting & Sculpture), Marissa Magdalena (Installation, Performance and Drawing), Ofunne Obiamawe (Photographer), Suzanne Oshinsky (Videographer), Michiko Smith (Painting), Whitney Stolich (Photographer) and Ginger Van Hook (Photographer) as well as the new artists joining every week.

    It is the zenith of summer now and already some of the tomatoes have ripened looking fat, juicy and red. In recent weeks, there have already been harvests of endive lettuce, carrots and radishes. The important element in the formation of this garden is the artistic component of Ms. Kunik’s vision. The raised beds and gardens are shaped into asymmetrical forms with a walking path between them. Large Sunflowers adorn the corners of each of the vegetable beds and the aromas of fresh tomatoes and rosemary mixes with the fragrances of roses and lavender permeating the air in her back yard.

    Linda Kunik has written a blog about her work and continues to support the arts by highlighting the artistry of organic gardening in photography and painting. She also founded a community artist forum called the O Salon. The O Salon is where artists network and take part in conceptual critique as well as share information about each other’s works. Ms. Kunik is involved in a number of professional organizations including the Los Angeles Art Association, the Los Angeles County Museum of Art Docent Council and the National Museum of Women in the Arts.

    Linda Kunik photographed beside her painting
    Exhibition at Gallery 825 in Los Angeles, California, 2008
    (Photo by Ginger Van Hook)

    Plant It Forward-the starving artist project
    http://plantitforwardla.blogspot.com
    lindakunik@gmail.com
    www.lkunik.com

    Additional artists websites and blogs:

    • Juna Amano (Painting & Sculpture) http://junaamano.blogspot.com

    • Marissa Magdalena (Installation, Performance and Drawing) www.marissamagdalena.com

    • Ofunne Obiamawe (Photographer) www.RepublicofPeace.com

    • Suzanne Oshinsky (Videographer) http://isoareyesore.blogspot.com/.

    • Michiko Smith (Painting)

    • Whitney Stolich (Photographer) www.whitneystolich.com

    • Ginger Van Hook (Photographer) www.gingervanhook.com
    • http://gingersartjournal.blogspot.com

    • Luke Van Hook (Painting) www.lukevanhook.com








    "Plant It Forward" : The week of June 07, 2009

















    "Plant It Forward" : The week of July 01, 2009





    "Plant It Forward" : The week of July 08, 2009




















    "Plant It Forward" : The week of July 15, 2009





















    "Plant It Forward" : The week of July 22, 2009










    "Plant It Forward" : The week of July 29, 2009








    "Plant It Forward" : The week of August 5, 2009

    Artist, Linda Kunik planted a garden to share with fellow artists.


















    "Plant It Forward" : The day of August 08, 2009

    HARVEST DAY!










































    "Plant It Forward" : The Week of August 12, 2009






























    "Plant It Forward" : Week of August 19, 2009



















              The Art of Lovin' Trees --- Featuring Joel Tauber        




    The Art of Lovin’ Trees-- 
    Featuring Artist Joel Tauber
    Story dedicated to Joel and Alison
    in celebration of their joyous engagement on November 9th,
    2008

    Written and Researched by Enilde Van Hook
    Story Consult and Editing by Luke Van Hook
    Painting, www.lukevanhook.com
    Photography, www.gingervanhook.com
    Writing, www.enildeingelsvanhook.com


     America is having a love affair with trees and California is second to none in leading its appreciation of trees. Digging deep into the roots of this story, I have followed and researched the tree culture specifically in Los Angeles where our love of trees has spawned a unique pop tree culture relating to art. Our popular tree culture today includes but is not limited to tree sculptures, tree paintings, tree photographs, tree videos, tree poetry, tree songs, tree jewelry, tree movies and even tree love affairs. 


    Tree Earing created by Joel Tauber for his Sick-Amour Tree in Pasadena, California.
    Additional Tree Jewelry created by Joel Tauber to adorn the Sick-Amour Tree includes leaf jewelry, as well as the male earing and the female earing that hang from the tree below.  
    Photos of tree jewelry courtesy of  Susanne Vielmetter Gallery 5795 West Washington Blvd., Culver City, California 90232 www.vielmetter.com   infor@vielmetter.com (323-933-2117)


    Sick-Amour Tree in the parkinglot of the Pasadena Rose Bowl, protected by barriers installed by Joel Tauber in his quest to save his beloved tree. Tree wearing the earings looks hot!  Photo courtesy of Susanne Vielmetter Gallery.
    Leaf sculpture by Joel Tauber
    Female tree earing by Joel Tauber.
    Male tree earing created by Joel Tauber, photo courtesy of Susanne Vielmetter Gallery, 2008

    For the record, our love of trees goes way back to the dawn of time when we were swinging in the trees, however, our love has grown and matured since then. The Greek and Roman heritage of literature and art bestows us with intoxicating stories of their Gods having entanglements with humans. Some of their deities were known as protectors of trees and nature such as Dionysus the Greek god of agriculture, fertility, wine and merriment. He was later renamed Bacchus by the Romans and reported to be the Tree God. Back in the day when artists carved trees into stone and marble relief sculptures to worship in the temples of their mythological gods, people celebrated the sacredness of trees, grapevines and sometimes the unions of gods and mortals. There was Pomona, the goddess of fruit trees who married Vertumnus, the god of fruits and gardens. Digging deep enough, one is sure to find stories of deities mating with trees and spawning children of the harvest for instance.

    In modern literary circles there are a number of great imaginative family favorites written about trees, like “The Giving Tree” by Shel Silverstein. Then there’s the infamous story of how Robinson Crusoe lived in a tree-house, and of utmost importance to our American history of trees, we propagate the very memorable legend of ‘Johnny Appleseed’.

    In our contemporary times we have a legend in the making too. I have been fortunate to witness the emergence of a new ‘Johnny Appleseed’ and interestingly enough, the story involves a recent romantic love affair between one special tree and a mortal that is well worth pursuing the story. Sometime in the fall of in 2007, I met Joel Tauber. This is the artist who I believe was struck by a mythological bolt of lighting, so to speak, pertaining to one of the Greek or Roman deities’. Joel Tauber is said to have fallen head over heels in love with one particular Sycamore Tree in the parking lot of the Rose Bowl in Pasadena. My chance meeting with this now famous mortal under the influence of an enchanted mystical spell, has led me to research the mysteries intrinsic in the charms of trees. I too have been struck with the frailty of trees, their vulnerabilities, and their enormous strengths and inspiration. This together with my own personal experiences with trees has prompted me to come out of my shell and discuss the subject in all seriousness.

    My own personal background is not in trees. I am simply a tree-lover from childhood. For a little over ten years, my professional background was in radio as a disc jockey and on-air personality. I listened to music, reviewed songs and kept tabs on the pop music culture. I worked in the Los Angeles market as well as Santa Barbara, California; Eventually I moved to expand my work experience in neighboring radio markets like Reno, Carson City, Lake Tahoe and Gardnerville/Minden, Nevada. It was through traveling that I saw some of the most beautiful trees along the routes through Northern California and Northern Nevada!
    While I drove from one radio market to another over the years, I watched the trees go by at the various speed limits along the highways of my life’s journeys. Thus you will understand when I tell you that often I see art and life, for that matter, through a series of moving images in my head which include a music bed. 
    I was eleven years old when in 1970, Joni Mitchell wrote and released a song called ‘Big Yellow Taxi’ whose lyrics surpassed the test of time and is currently in airplay by a glut of new groups. The lyrics began with “…They paved paradise and put up a parking lot. They took all the trees and put them in a tree museum and they charged all the people a dollar and a half just to see ‘em.” One of the barometers I use to gage the influence of any particular song, music or artwork that I come into contact with is if it will surpass the test of time, among other important criteria. This song became one of my favorite songs of all time. The lyrics made so much sense to me.
    When I met Joel Tauber, I was introduced to the enormous scope of his Sick-Amour Tree-Baby Project. It was then that I suddenly started hearing Joni Mitchell’s song in my mind again, only this time, as I got in my car, Counting Crows was performing the song. When I started doing more research on the song that I could not get out of my head, I was struck by how many artists had re-recorded the song and barely changed anything about the words. There is Amy Grant, who upgraded the dollar amount from $1.50 to $25 when singing about how much the museums charged people to enter. Additionally there is Green Day, Sarah McLachlan, Charlie Barker, Bob Dylan, Moya Brennan, Ireen Sheer, Donnie Eidt and a host of so many others that have recorded ‘Big Yellow Taxi’ it was simply overwhelming!
    I think the importance of the lyrics to this one particular song is that it reveals the fact that people love trees and hate parking lots. The message is that if it weren’t for our trees, we could be living in a frying pan! The impact of this single song is that it reveals what is really going on in people’s minds. There is a reason why so many artists are flocking to re-record the lyrics in their own way.











    Not only are trees involved in the music arena, trees as subjects, are very involved in politics as well. Gaylord Nelson, a senator from Wisconsin at the time, took a leading role in developing the celebration of Earth Day on April 22nd 1970 as a way to commemorate our environmental concerns. Arbor Day is presently celebrated as well with the first ceremonial tree planting in Washington D.C. on April 27th in 2001, all evidence that goes to prove the people of our planet do care about what happens to our trees.


    Trees stand as a testiment and memorial for Dr. Martin Luther King

    Dr. Martin Luther King is memorialized with trees along Expositon Blvd. across from the Los Angeles Coliseum and down the street from the University of Southern California.
    Photo by Ginger Van Hook


    Online sources on the subject of trees are rich in number. For instance, eighteen years ago, here in Los Angeles, a multi racial group of volunteers planted 400 Canary Island Pine trees along seven miles of road on Martin Luther King Junior Boulevard to commemorate Dr. Martin Luther King’s life. Today, this living homage to Dr. Martin Luther King Jr. continues to thrive and keep the dream alive for his followers. The founder and President of www.treepeople.org is Mr. Andy Lipkis and he keeps tabs on the trees to make sure all 400 trees stay healthy.



    Mayor Antonio Villarigosa is the person to thank for the ‘Million Trees Initiative’ he signed into effect in May of 2006 and Los Angeles residents can learn how they too can receive up to 7 free trees to plant on their property. Visit the website at www.milliontreesla.org to learn the details.   Also in Portland, Oregon there is www.friendsoftrees.org and in Bellingham Washington you will find www.geocities.com. There is also the International Society of Arboriculture called ISA and can be accessed by visiting www.isa-arbor.com. You will also find a great deal of valuable advise on the growth and care of trees at www.treesaregood.com and check out Tree Care Industry Association TCIA as well.



    Mark Dion created an art piece titled "Library for the Birds of Antwerp" which is also a good example of how art is vitally connected with our tree culture and how it connects Mark Dion to his PBS special where he removed a dead tree from the forest and recreated its living components in a city scape in Washington.  From the "20th Century Artbook Phaidon Press 1996", the caption reads: "Using props from the natural and man-made world, Dion has constructed an installation that explores contemporary attitudes to science and the environment. He has created a fictional and hybridized situation in which the trappings associated with knowledge, learning and classification--such as books and photographs--are juxtaposed with natural elements including birds and wood.   The representation of nature is a fundamental subject in Dion's art, and here he takes on the role of sociologist/anthropologist and blurring the boundaries between authentic and fake, representation and parody. By adopting the persona of a scientist and by satirizing man's obsession with categorization, Dion questions the values of the Western world.  His subject matter is heavily influence by popular culture.  In Dion's world we might witness Mickey Mouse as an explorer, or Clark Kent interviewing Dr. Frankenstein." (Photo and contents are used in this story for purposes of artistic review.)

    In the art world, an artist named Mark Dion was featured in a documentary film report that aired in 2007. To view the video one may visit on the Internet by going to www.pbs.org and find Mark Dion as he took the subject of trees and made an art piece that explored what would happen if one were to take a tree after its death, take it out of its familial context of natural forest, and re-create the ecosystem in an environment that would otherwise be a hostile urban setting, needless to say, a cityscape. Just outside of Seattle Washington, he states, a Hemlock fell on February 8th, 1996…and so begins an elaborate experiment that pits optimism against reality." The PBS special is very detailed and you will enjoy the depth of research and work that Mark Dion went to to take a tree out of the forest and recreate the setting in the city.  The difference between the artwork presented by Mark Dion and  the artwork presented by Joel Tauber is in the nature of the life of the tree. Mark Dion works with a dead tree and its living components, and Joel Tauber creates life out of a tree seed and duplicates it all over his community.


    Thus I’ve discovered for myself that when I researched the subject of trees, I discovered Joel Tauber wasn’t alone! However, instead of creating an experiment in ecology, Joel Tauber goes further than Mark Dion does with this concept of eco-systems and their frailties. Joel Tauber begins a journey that could eventually repair the eco-systems that man has destroyed. This is where Joel Tauber takes the lead in the art world and becomes not only the realist but the optimistic hope for trees in desecrated forests all over the country.
    Joel Tauber’s work as a living project of art in 2008 has resonance and his story is well worth telling again and again. He is certainly not the first, nor the last to get involved in the love of trees, but he is the first in contemporary times to have been associated with a mythological and mystical occurrence of reproducing tree babies out of just hugging one lonely tree.


    The last time I saw a man hugging a tree, he was hugging the tree for all the wrong reasons. At the MOCA, Los Angeles’s Museum of Contemporary Art, some years back I was viewing an exhibition that was in town by the Utah born artist now working in Los Angeles, Paul McCarthy. While this work of art depicted a very raw and unsettling sculpture of ‘tree-lovin’ it had nothing whatsoever to do with the love of any tree. The work displayed a timely political statement about our government rather than the love for trees, but bear in mind that the thought involved images from man’s intimate involvement with trees both in the biblical sense and in the sense of man’s raping of the planet. Joel Tauber’s work counteracts the devastation of many years of neglect for our trees with a very basic recipe for the renewal of our commitment to our green-leafed friends. Now, when I see the image of Joel Tauber hugging his Sycamore Tree in Pasadena, I get a whole new perspective for the love for our planet, our trees and our environment as a whole.

    "The Garden" by Paul McCarthy from The 20th Century Art Book, 
    Phaidon Press Limited, page 280. Photo is used for purposes of artistic review.
    The caption in the book reads as follows: " 'The Garden'  is a full-scale tableau of an outdoor, woodland scene, complete with leafy trees, shrubs and rocks.  This tranquil picture of nature is rudely interrupted by the presence of a middle-aged, balding man with his trousers round his ankles, engaged in a wholly unnatural act. From one side of the installation, his actions are not immediately apparent, being partially hidden by the tree trunks and foliage, but the sound of mechanical activity draws the viewer in to discover the shocking sight of a man copulating with a tree.  This robotic figure, with its endlessly repetitive movements, is both comical and crude, and is intended by McCarthy to question notions of acceptable public behavior and sexual morality.  McCarthy is a lecturer at UCLA as well as an artist. His sculptural installations evolved out of his earlier performance work which focused on his own body engaged in extreme and disturbing acts."




    To further explain this romantic entanglement between a tree and a mortal, I cite some important historical facts. Back in 2005, Joel Tauber was in the parking lot of the Pasadena Rose Bowl, when he spotted a particularly lonely and neglected Sycamore Tree. There are hundreds of thousands of trees in Pasadena, and a great number of them thrive very well on the grounds of the Rose Bowl, should you ever drive through this luscious community of tree and rose-lovers, you will see. But Joel Tauber focused his attention on one specific lonely tree. He started to note more and more how cars would hit the bark of the tree and scrape it, injuring the tree repeatedly. Joel Tauber became a witness to this tree’s life. Taking compassion and friendship upon this particular tree, Tauber began to film the area of the parking lot where the tree was growing. He got the idea to put up solid barriers to protect it from cars and also carried water in large plastic bags to irrigate the tree. Soon, Tauber found himself as a one-man band, orchestrating a symphony of activities leading to editing mass quantities of tree footage, fighting City Hall, and embarking on a quest to save this tree from infertility using tried and true guerilla tactics that would make tree-huggers stand and salute. To personally view the Sick-Amour project, along with the giant scale tree sculpture installation exhibited at Susanne Vielmetter Gallery in 2007, you may visit www.vielmetter.com.













                   Recently, I had the privilege and opportunity to discuss Joel Tauber’s work with Susanne Vielmetter and she was delighted to tell me what a wonderful sense of humor that Tauber exhibits in all of his works of art. Susanne Vielmetter reviewed the Underwater project with me as well as the Flying Project which Tauber presented.
    She explained how deep down, she feels Tauber is on a quest for meaning in his work and that he has a keen sense of humor that unifies and makes his ideas successful. She states that he uses the comical and the tragic in the Tree-Baby project to address the issues of urban living in our time and very subtly pokes fun at the problems innate in urban planning. The real irony of a small Sycamore tree dying of thirst in a parking lot of a beautiful park in a paradise-like valley, alongside the 110 Pasadena Freeway where 80% of the territory is plastered with concrete and the water below runs along asphalt channels of the Los Angeles River is not lost on Tauber, she explained. To contrast, Susanne Vielmetter cited that parks in Europe allow for weeds to grow naturally on landscapes that are not covered with concrete. Joel Tauber’s projects were initially presented at the Susanne Vielmetter Gallery located at 5795 Washington Blvd., in Culver City, California. The response Susanne Vielmetter’s Gallery received was incredibly exciting, even though at first, some folks thought Joel Tauber was a nut; he went on to prove just how serious he really is about changing the landscape of our environment, one tree at a time.



    Joel Tauber has a large body of video artwork, photographs and developing tree babies, (the children of a mortal and a Charmed Sycamore Tree) and one may also visit www.joeltauber.com.
    As I learned more and more about Joel Tauber’s project, I realized how blessed we all are that tree-lovin’ is not a singular act of love or even a fleeting love of art. I realized how connected we all are to our environment and how the idea of having a special friend ‘the tree’, any tree in any state, in any country for that matter is a beautiful connection to have. The connection that Joel Tauber has to his Sycamore Tree is in synch with the love that the country is experiencing during our new millennium. We have all become acutely aware of the fragility of life; we realize now more than ever that we must respect our dependence on our environment and value our trees.

    The first thing that struck me about Joel Tauber was that we had the love of trees in common. He seemed a bit shy, unassuming and humble yet I was later to learn the enormous power he wielded for this one frail and neglected tree in the parking lot of the Pasadena Rose Bowl in California. I was truly inspired by the level of involvement and commitment he had demonstrated for his own beloved Sycamore Tree which he had turned into a full-blown art-project including video, photography and sculptured jewelry. (He did it all!) He named this work the Sick-Amour Project mainly because he said he felt this tree was ill from the lack of love and the inability to have tree babies to fulfill its legacy. I had never personally met someone with such an extreme love and dedication to one particular tree. In our local newscasts, I had heard stories of people who became very emotional when a land developer was about to cut down a tree they considered a relic of their community; in which case people got very nasty about the issue and would chain themselves to the trees or surround the location with demonstrators that would shut down the jobsite. That’s when the news crews would come in with their cameras and boom mikes and the news helicopters would hover in circles above the trees trying to capture the ‘event’ that was creating all the uproar. A very recent example of this type of community behavior is written about on the front pages of the Los Angeles Times where Eric Bailey, a Times Staff Writer, wrote an extensive story about the tree-issues pertaining to Scotia, California where activists are protesting the logging of the Great California REDWOODS! Read the Sunday edition of the Los Angeles Times, August 24th, 2008 or visit www.latimes.com online to learn how the tree-sitters are doing today.

    But Joel Tauber is a different type of activist. He doesn’t consider himself an activist at all. He merely states, humbly, just for the record, that he loves this one particular Sycamore Tree and it is an outrage to him to see how his new best friend is being suffocated under a six-inch blanket of black tar and asphalt. Better yet, Joel Tauber does something about it. Not with a crew of forty thousand demonstrators, not even with a crew of forty residents. He does this on his own, quietly challenging the laws of the city of Pasadena and humbly takes responsibility for the care and nurturing of his new best friend. I was touched. At once I began to marvel at his potent idea.



    The art of loving our trees has grown roots in the higher levels of the art world as well. For instance, if one were to visit the J. Paul Getty Museum both at the Getty Villa which recently re-opened in Malibu and at the Getty Center in Los Angeles, you will find the love of trees has grown branches on all the hillsides surrounding both properties. There are lucky Sycamores and fortunate Pines; there are Pomegranate trees, Apple trees, Pear trees, Jacaranda trees and trees that just look good in a vista overlooking the ocean. Millions of dollars went into the development of artistic gardens which envelope the California landscape against a backdrop of the Pacific Ocean on one edge and the rolling hills of Malibu on the other.






    Over in the area of the Miracle Mile, the Los Angeles County Museum of Art is celebrating an enormous renovation of its facilities and you guessed it, there are aisles and isles of gigantic palm trees lining the walkways to the entrance of the museum in concert with a unique and flamboyant architecture that has drawn the attention of the art-world with the generosity of Eli and Edythe Broad of the Broad Foundation. The Broad Contemporary Art Museum is the new wing at the LACMA and is considered the largest space in the country devoted exclusively to contemporary art. With a ‘living art display’ dedicated to the iconic palm trees, not native to California, Robert Irwin has developed a plein-air walkway through ‘Palm Gardens’ as one makes their way to the entrances of the museum.





    Lush green trees thrive all over Pasadena, California, home of the Rose Bowl where Joel Tauber fell in love with a Sycamore Tree.  Photo by Ginger Van Hook, 2008




     The Norton Simon Museum in Pasadena, California  is also home to some of the most exquisite antiquities in its museum history which includes sculptures amid a forest like atmosphere. Currently at the Norton Simon Museum, among its many exhibitions, one may enjoy the artwork of Ruth Weisberg, Dean of the Gayle Garner Roski School of Fine Arts at the University of Southern California. Opening on October 17, 2008 the Weisberg exhibition at the Norton Simon runs through March 2, 2009. Additionally a lecture by the artist is planned where Weisberg discusses: Guido Cagnacci and the Resonant Image on Sunday November 16, 2008.  The Norton Simon Museum of Art is located at 411 West Colorado Blvd. in Pasadena, California. Ruth Weisberg was instrumental in selecting the work of Joel Tauber to be permanently planted on the Main University Campus of USC on January 24, 2008 where a tree planting ceremony was held and attended by numerous members of USC faculty, staff, students and guests. The location of the new tree-baby, child of the Sick-Amour Project, currently exists on the Exposition side of the campus between Gate one and the Fischer Gallery, across the street from the Museum of Natural History. 


    In Pasadena, where lovers of trees line every street of the city as the landscapes are lush with all types of trees and where these wonderful healthy trees keep cool the throngs of tourists who visit the Rose Bowl every year, is also home to the Norton Simon Museum and the Pasadena Museum of California Art. Both locations are areas where tree-lovin’ may be experienced alongside some of California’s best-known artworks. Visit the NORTON SIMON MUSEUM at www.nortonsimon.org located at 411 West Colorado, Pasadena, California 91105 or visit the PASADENA MUSEUM OF CALIFORNIA ART at www.pmcaonline.com at 490 East Union Street, Pasadena, California.



    In San Marino, California, the art of trees, gardens and succulents has found a worthy haven at the Huntington Library and Botanical Gardens spanning an area of 120 acres dedicated to the fine arts founded by Henry E. Huntington in 1928 as the very first public art gallery in Southern California. Along with English portraits and French eighteenth-century furniture, one will delight in tours of the unique garden paradise established for the pure love of the botanical arts.


    On the hillside along the 405 Freeway in Los Angeles, one may also enjoy walking along the elegant landscapes of the Skirball Cultural Center and Museum grounds and witness the serenity of the trees as Weeping Willows slope their leaves to the ground, and gentle breezes sway the branches of Sycamores, Oaks and Birch trees. Visit the Skirball Museum online at www.skirball.org, or enjoy a personal walk along the grounds and explore the tributes to culture at 2701 North Sepulveda, Los Angeles 90049.

    Trees at the Skirball Museum and Cultural Center thrive and enjoy the mild California climate.


    In San Diego, one enjoys walking through a vast museum complex housing 15 unique museums in Balboa Park, not to mention to the collection of rare cactus and enormous Eucalyptus trees (just to name one tree type out of numerous ones) which shade the paths leading from one museum to another.

    Each of the locations I have mentioned or described here is where I personally walked through, witnessed, and or photographed sophisticated artistic tree landscapes of the California terrain.

    The Roots of my personal anxieties: Why I care.

    The impact of my meeting Joel Tauber coincided with an important event that took place for me way before I knew about his Sick-Amour Tree project and was what eventually led me to throw myself into this frenzied study of trees over this summer. Thus I do not necessarily consider myself struck by any of the Greek or Roman gods. I believe my influence came with a special awareness of the frailty of trees with this personal story:

    A little over one year ago, on June 30th, 2007 I was walking our dog Sasha, around the block for one of our frequent walks. I rounded the corner to the next block when I was taken aback as I witnessed a set of ‘city’ crewmembers slaughtering what appeared to be a California Oak tree. I had grown quite fond of that particular Oak on my many walks while I was writing my first novel. As a matter of fact, I had used that model of tree to describe a forest of these trees in a chapter in my first fiction novel. I especially love the sculptured texture of the Mighty gnarly Oaks. This tree had been the one to rekindle my relationship with the trees of my imagination. My stomach got queasy when I saw how it was being destroyed. I would have thrown-up, but I got a hold of my emotions and took Sasha home. Not only did I return to the scene of the slaughter, but I brought my camera to document the death and dismemberment of this great oak; I was so distraught that I returned again to the site, without my camera this time, and begged the men to stop for a moment while I sought out the seeds for this tree. To my surprise, the men stopped and helped me search for the seeds.








    When I got home, I had no idea what to do with the seeds. I called a couple of nurseries until a gentleman at a nursery in Marina del Rey explained to me that I had to wait until the pods dried up and slit to get at the seeds and plant them. So, I waited until the pods were black and wrinkled. I split them according to the directions I had gotten from this kind anonymous arborist. (He suggested a process much like that which squirrels have for cracking the pods.) I photographed the seeds and compared them with the larger seed of an apricot fruit tree and the seed of a maple tree.






    Once properly documented, I planted them in a small brown pot. Two weeks later, the first seed came up. A few days later another seed appeared to take root. On the one-year anniversary of the re-birth day of this Great Knurly Oak tree, July 20th, 2008, I documented how large the great twin oaks had become. The highest little bitty branch was about fourteen inches tall. I estimated this tree had grown a little over an inch every month. A compassionate act of kindness yielded a new life on the impulse of grief. The impulse of grief affected not only me; there is an entire world of tree-lovers mourning the losses of their favorite tree friends in surrounding communities.












    What about the subconscious feelings innate in developing a relationship with a tree? For instance, what draws people to want to save a particular tree? 

    I can really only speak to my own experience in that my relationship with trees started when I was a child.

              end of the year list        


    Hola friends! This year Microphones were not as active as usual due to many reasons, but we still listen a lot of music and always eager to share is with other souls through this world. Here is the list of albums we love and enjoy, music that gives inspiration and peaceful feeling of the life flow. No particular order, no ranks, just good vibes delivered by amazing artist all around the globe. Enjoy!

    Braeyden Jae — Fog Mirror (Whited Sepulchre)
    Ant'lrd — Sleep Drive (Whited Sepulchre)
    Josephine Foster — No More Lamps in the Morning (Fire America)
    Deep Magic & Mohave Triangles — Split (Diatom Bath)
    Matthewdavid's Mindflight — Trust the Guide and Glide (Leaving Records)
    Thousand Foot Whale Claw — Cosmic Winds (Constellation Tatsu)
    Gamardah Fungus — Herbs And Potions (Flaming Pines)
    Cloudsound — Static Sense & Wonder Stasis (ΠΑΝΘΕΟΝ)
    Saåad — Verdaillon (In Paradisum)
    Pandelindio & Bird People — Sporal Dispersal (Frente Al Fuego)
    Les Halles — Transient + Sentient (Not Not Fun)
    alineko — summer of love (ПANΘEON)
    David Colohan — Hill of the Moon (Was Ist Das?)
    Sarah Davachi — Dominions (Jaz Records)
    David Parsons — Puja (Gterma)
    Grykë Pyje — Fragments of High Sensitivity (Ikuisuus / Hyster Tapes)
    Bear Bones, Lay Low — Hacia La Luz (Self-released)
    Alone in the Hollow Garden — Receiving the 17 Daggers of Light (Self-released)
    SONM — embody (Pearly Snowdrift)
    Mathias Grassow & Closing The Eternity — Untitled tape (ΠΑΝΘΕΟΝ)
    Directorsound — Sun Suites For a Rising Moon (ШАΛАШ)
    Useless — HEXA (Terminal Dream)
    TVVIN_PINEZ_M4LL — 植物波 - p l a n t w a v e (Adhesive Sounds)
    Hong Kong Express — Hong Kong Express (TKX)
    Hybrid Palms — Pacific Image (Sounds of the Dawn)
    Lunaria — All is Dream (Sounds of the Dawn)
    Julia Bloop — Bllop (Rotifer Cassettes)
    Guenter Schlienz — Augenblicke (Sacred Phrases)
    Guenter Schlienz ‎— Book of Dreams (Cosmic Winnetou)
    Mårble — Looking for Marine Iguana (Echotourist)
    Rod Hamilton and Tiffany Seal — Versatile Ambience (Ehse Records)
    555 — Thee Omega Seed (MJMJ Records)
    Kyle Landstra — Variables of Resolve (Moog Music)
    Sunmoonstar & Inner Travels — Split tape (Scenic Rhythms)
    Inner Travels — Clear Seeing (Inner Islands)
    More Future Suffering — Self-titled (Winter Sea Label)
    You C + Foresteppe — Seven Sleepers (ШАΛАШ)
    A.Shark — 45 (Ominor Records)
    Stag Hare — Velvet & Bone (Inner Islands)
    Channelers — Space Makes Clearing (Inner Islands)
    Ashan — Death is the New Life (Heavy Mess)
    Sister Grotto — Blindside (Heavy Mess)
    Eva Geist — Äquator System (Elestial Sound)
    Tuluum Shimmering — Where the Turquoise Spring Sings Among Pebbles (Self-released)
    Sun Cycles — It Cuts the Plow Reins (Psychic Troubles Tapes)
    Paa Annandalii — Cavernous Fruits (Rotifer) 
    Bird People — Down of the Hamsa (Eiderdown)
    Чайник Болотных Богов — Гранатовый Сон (GV Sound)
    Matthew Barlow — Sound Meditations (Sounds of the Dawn)
    Jöns — Music For Euronews (Strategic Tape Reserve)

    Support the artists and the labels, share music with friends, play your favourite tapes to Christmas tree!
    Have a great year ahead! We wish you love & good vibes!

    ~ sincerely yours, microphones in the the trees team ~ 


              Re: 1926 Marriage license for Parker County Texas         
    Hi,

    I checked Ancestry and FamilySarch but didn't find their marriage license. You can order a copy from the Parker County Clerk, www.co.parker.tx.us/ips/cms/countoffices/countyClerk.html.

    I did find the following:

    Clifford Anne Bigby
    Born: 28 Nov 1932, Fort Worth, Tarrant, TX
    Female
    Father: Walter Clifford Bigby
    Mother: Annie Lois Farmer
    Source: Texas Birth Certificates 1903-35

    Walter Clifford Bigby
    Born: 25 Oct 1900, TX
    Residence: Fort Worth, Tarrant, TX
    Occupation: Owner, Cliff Bigby Seed Co.
    Father: W. A. Bigby
    Mother: Priscilla East
    Died: 25 March 1958, Fort Worth, Tarrant, tX
    Married & Informant: Mrs. W. C. Bigby
    Buried: March 27, 1958, Fort Worth (the cemetery field was blank).
    Source: Texas Deaths 1890-1976, www.familysearch.org. You can view and print the death certificate at no charge. Successful Searching!
              Gratitude        
    1. Rain - even though I need to be on roofs. The area needed rain.
    2. Seedlings in my rosemary and chamomile planter!
    3. Hot tea for sore throats.
    4. I get to go to a celebratory BBQ for the release of magi.com!!
    5. Hot showers after a thorough soaking during work.
              Grace/Gratitude        
    1. Herb seeds freshly planted.
    2. Fresh food in the fridge, soup in the cabinet.
    3. Redwall cookbook to send to my brother and my niece
    4. Sun and 70 degree day.
    5. Sunday permission to ignore work.
              Fermentation Fun with Friends        
    A Portrait of the Author as a Lacto-Fermentation Instructor
    On Thursday, October 18th, I had the privilege of teaching a lovely group of people about lacto-fermentation. The space we used was The Red River General Store at 5700 Henderson Highway - for my friends in the local Jewish community, that's the old Stern store. I was stunned to discover how many people were sentimentally attached to that place!

    First of all, many thanks to my friend Rosalie, who brought her iPad and took pictures for me. Here is a picture of me behind the counter, posing with a jar of lacto-fermented pearl onions I brought along to demonstrate the kind of things we can make.

    Gorgeous winter cabbage
    This is one of the gorgeous winter cabbages our gracious hostess Monique provided for us to use. They were so beautiful, some people were munching on them as they went along.

    We started with a brief overview of lactic acid fermentation (in which cells convert glucose into lactic acid and energy - it's the same process that happens in your muscles when you run fast, causing "the burn" - although if you are a scientist you may prefer to call it anaerobic glycolysis). It's a traditional method of food preservation all around the world, because the increased acidity of the food causes molds, botulism, etc. to be inhibited, making it very safe. The Lactobacillus bacteria responsible for this miracle are present everywhere, in the air, on the vegetables, on our hands, and most importantly, in our gut. Eating lacto-fermented food, whether vegetables or dairy, is a great way to heal our antibiotic-ravaged digestive systems.
    Participants
    We washed our hands and cut up that lovely cabbage. We added some good, real salt that had not had all its minerals stripped away, and also some caraway seeds and/or juniper berries for flavour. Then we squished that cabbage within an inch of its life - a source of great enjoyment for everyone, I think. Who says only kids can have fun squishing their food?

    The salt drew liquid out of the cabbage incredibly quickly, and we soon found ourselves with liberal quantities of brine in our bowls. We then filled little mason jars (yes, I know, they don't seal as well as one would like, but they are great for beginners). We were careful to cover the cabbage with a nice big leaf to keep it submerged in the brine, and weighted it down with little plastic bags filled with excess brine (again, yes, I know, plastic in our food is B.A.D. But I hope everyone found a better, more suitable weight when they got home).
    Chopped cabbage
    We finished the evening with a quick, funny video about fermentation and some great discussion. Monique spoiled us with yummy snacks, coffee and amazing herbal tea.

    I had an absolute blast and it looked like most people were having a good time. I'm hoping we can do this again - maybe we'll do a kombucha/water kefir/milk kefir session? I do need somebody to provide me with water kefir grains before I can do that ...

    Finished productThanks again to Monique, Rosalie and everyone who came out on a rainy, yucky October night to celebrate lacto-fermentation with me!







              Fish The Top End        
    Fish The Top End specialise in Darwin Barra Fishing Tours and Darwin Fishing Charters. We are arguable the premier Top End booking agent, operating since 2005 we have built strong relationships with guides and tour operators and are ideally placed to help you get the most out of your fishing experience. The N.T. and Darwin are known around …
              Satan Snatches the Word Away        
    A new MP3 sermon from Freely We Give Broadcast is now available on SermonAudio.com with the following details:

    Title: Satan Snatches the Word Away
    Speaker: G. D. Fulton
    Broadcaster: Freely We Give Broadcast
    Event: Radio Broadcast
    Date: 1/23/1990
    Bible: Mark 4:3-8; 13-15
    Length: 18 min. (64kbps)

    Overview: Look at the situation in America, how Satan and the world have so much in the way of fleshly things to offer the people. NOBOBY has time for the Scriptures and seeking after God. TV, movies, lusts of the flesh ... NO TIME FOR GOD-----All of this is SATAN snatching away the influences of truth upon the minds and hearts of our people. WHERE DO YOU STAND- Does your church and your preacher stand for the Truth of God without any apology-----Let us notice the parable of the Sower and the Seed.
              August babies at a disadvantage        
    A report has been released that has confirmed what I have always suspected, that August babies like me find it hard to compete with those children born earlier on in the academic year.

    It's no surprise really. I mean by the age of six I was in a school class with children almost a year older than me - which is quite a significant fraction of your life at that age - a sixth in fact. And I was expected to be equal to them!

    The study 'Does When You Are Born Matter?' has shown that children born in August are 20% less likely than one born in September to go to one of the top universities. This wasn't true in my case. I ended up at DeMontfort - one of the top two universities in Leicester. But this was only after years of playing catch up to my schoolmates who had parents that had the good sense to conceive outside the month of November.

    Not only are you forced to compete with children who were able to say their first words by the time you were having your umbilical chord snipped but there was also the ignominy of being expected to be a year's worth better than kids only a month younger than you. Forget academic prowess, what if you were worse at football or, woe betide, worse at fighting than someone technically in the year below you? It doesn't make for an easy life in the playground.

    So those of you planning to start a family, spare a thought for the August child and wait until at least Christmas before sowing those seeds.
              Seeds of growth        
    Plant seeds of expectation in your mind; cultivate thoughts that anticipate achievement. Believe in yourself as being capable of overcoming all obstacles and weaknesses. - Norman Vincent Peale -


    This thought provoking little group of words means so much to me. I almost cried! I am personaly a seed of expectation, not just in my mind but in my heart and soul. I need to cultivate myself with thoughts of anticipation and knowing that I can achieve great growth and turn my ugly ...
              Planting the Seed for a Softchoice Green Wall        
    They’re known by many different names, among them eco-walls, living walls, and vertical gardens. No matter what you call them, green walls are literally a growing trend in office environments. Green walls are pretty much what they sound like – vegetation growing from a medium that can be arranged decoratively on a wall, completely cover a […]
          

              Crotchless Suntan Pantyhose - Doll in torn pantyhose on guy        
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              Kauai Day Three, Friday        

    Kauai Day Three, Friday

    The next morning was full of pain. We had debated going on a hike today (a SHADY hike) to stay out of the sun and the beach to let our sunburns heal.

    Yeah.

    We hurt too much to move. They had worsened over the night to the point where moving and sitting and even touching them hurt badly.

    So we stayed in, putting on more aloe vera, eating, and sitting on the balcony. I woke up two hours before everyone again and spent the time reading Emma on the balcony and then dozing. There was no rain but it was kind of chilly so I ended up dozing with a beach towel over me on the lounge chair. We had bagels, fruit, and some poppyseed muffins for breakfast, and the others also had egg, ham, and cheese sandwiches.

    My friend and Drew ran out to go to the store again and came back with aloe vera with lidocaine and tea tree oil. I took another Alleve and then a Benadryl to see if it would help with inflammation, but it mostly made me sleepy, so I tried to read in bed for a while and ended up falling asleep for two or three hours.

    After my nap I put the lidocaine aloe vera on, which felt pretty darn amazing, yay! It didn't deal with all the pain however, so boo. And it doesn't last long, double boo.

    Zach and Allie had left on a walk that morning and spent the day at the beach (they were not burned as badly as the rest of us) and we all stayed in until five or so when we decided to go on a hike at Poipu Beach by tide pools and blowholes, according to a book the concierge loaned us.

    And thus began the most intensive hiking preparation ever seen.

    Two layers of thick sunblock! Bathing suits just in case we wanted to swim after the sun went down! Workout capri's and a t-shirt, plus a 3/4 sweater! my friend and Drew had hats on, and Clay put a t-shirt over his head! We packed two backpacks with three different sunblocks, some snacks, water, a hiking book, our phones, and my big camera! We drove a mile or so to the Poipu Beach, and started walking around where the book said to go, and realized that it was just a beach area and not a hike at all.

    We looked super cool in our intense sun-blocking outfits when surrounded by people in their swimwear, let me tell you.

    We walked along the tide pools and saw some fish and crabs and lava rock, very pretty. We saw some sea turtles by the rocks on our hike, they were so cute! We found Zach and Allie, and Zach decided to walk back like they had came and Allie decided to swim in a little area where a ton of people were swimming. The ironic part was that beach had at least six signs saying “Do not Swim!” “Danger—Strong Current!” but there were so many people swimming and using boogie boards! We weren't comfortable leaving her so we stayed in the shade and watched her, feeling like bodyguards or something in our outfits. I called Nick and said goodnight. I miss him.

    After her swim we started walking back to our car, and found a shop that rented boogie boards for $20 for a week! Great deal! They rented three and then were so excited that after driving home Drew, Clay, Allie, and Zach went out and boogie boarded at Shipwreck Beach. (In front of the Hyatt, the beach where we burned so badly the first day.) my friend and I sat on the couch at the resort and hoped they wouldn't die, it was sprinkling and the waves were intense and it was nearly dark.

    They survived! And came back and we made a pizza from Costco at like 8:20 pm and then watched some crazy surfers on TV and sat around and talked and got tired.

    Drew and Zach had been sleeping on the couch pull-out, but they are so tall their feet hung off, so Allie and I switched with them for the night and slept on the couch pull-out. I had taken another Benadryl that night and slept very well.

    And now it is morning on the fourth day and I am on the balcony watching the waves and seeing the overcast skies and . . . wow, that was a really loud and big wave. Eeek! . . . and being misted on a little bit. It is after eight and I am thinking it is breakfast time.

    Aloha!


              Making caves from simplex noise        

    In Ephenation, we want underground caves. The requirements on these caves, and their construction, are:

    1. Any sub underground region shall be possible to create without knowledge of neighbour regions.
    2. The caves shall be long and winding.
    3. They shall split and join randomly, sometimes ending in a dead end.
    4. Most of them shall be of a size to allow a player to pass through.
    5. The algorithm shall be based on 3D simplex noise.
    The description below is not really depending on OpenGL. Anyway, path finding algorithms are out of the question. The first problem is the simplex noise. I use simplex algorithms defined by Stefan Gustavsson, normalized to the interval 0 to 1. Using a 3D simplex noise produces a density function. The the underground is created as empty space where this density is below a certain threshold, and you will get some kind of caves. But the simplex noise is spherical in nature, and not at all long and winding.

    To demonstrate the result, I show pictures of inverted caves. That is, ground where the space should be, and vice versa. This makes it easier to visualize.
    density > 0.85
    These caves are not very nice. They are too round, and most of them are not connected to each other. One reason for this is the limit set on the density. With a lower density limit, the caves (that is the floating blobs in the picture) will grow, and start to connect.
    density > 0.7
    This is better. But the caves are starting to dominate the world. That is, there are caves almost everywhere. And they are very wide and spacey, with no feeling of a cramped cave. The question then is if another algorithm than simplex noise should be used.

    There is a way to continue, based on this. The principle is that an intersection between two planes is a line. If the planes have a certain thickness, then the line will get a height and width. Thus, the next step is to change the above into curved planes instead of massive objects. An easy way to do this is to have the condition "make stone if density > 0.7 and less than 0.8". That will make most of them hollow. The inside will have no opening to the outside, making it difficult to visualize. But using the Ephenation X-ray view, it will look as follows:
    density > 0.7 && density < 0.8
    This is now curved planes, sometimes looping around into spheres. If used inverted as caves, you would run around inside these walls, which can be adjusted to an appropriate size. But they are still rather unnatural caves. The trick is to make two such worlds, based on different random seed. That will make two worlds, each looking a little like a bottle full of soap bubbles with thick membranes. Now create a third world as stone, but with the condition for every coordinate to be air if both the first and second world is air. That will be an intersection, looking as follows.
    dens1 > 0.7 && dens1 < 0.8 && dens2 > 0.7 && dens2 < 0.8
    It is easy to adjust how long the caves shall be. In my example, I am using the interval 0.7 to 0.8. Changing this to 0.45 to 0.55 increases the chance to make tunnels, while still remaining of the approximately same size, and gives the following, based on the same view.
    dens1 > 0.45 && dens1 < 0.55 && dens2 > 0.45 && dens2 < 0.55
    I should mention that I scale the y argument (the height) to the simplex function a factor of 2 compared to the x and z. That way, the caves get more elongated in horizontal level.

              What ails Indian farmers         
    Teaser: 
    A study finds faulty agricultural policies and practices and not just indebtedness to blame for rising suicides among farmers.
    Loans are not the only reason for farmers' distress. (Source: India Water Portal)

    Over the last few months, we saw protests by distressed farmers of Maharashtra, Madhya Pradesh and other states over farming crisis and farmer suicides. In what seemed like a knee-jerk reaction, many state governments announced farm loan waivers without thinking if it would actually help the farmers. 

    Are loan waivers enough to improve the situation of farmers? Experts think otherwise. They believe that certain core issues of farming have been left unaddressed and need urgent consideration.

    What do farmers have to say about the increasing crisis in agriculture and rising suicides? This article titled Lives in debt: Narratives of agrarian distress and farmer suicides published in the Economic and Political Weekly discusses the findings of a study on farmers’ experiences from two districts with high suicide rates in the country--Yavatmal in Maharashtra and Sangrur in Punjab.

    The article argues that farmer suicides need to be understood in the context of the broader crisis in agriculture. It is not only indebtedness but a number of core issues related to faulty agricultural policies and practices that contribute to the distress among farmers.

    Glaring signs of the crisis in agriculture

    • The contribution of the agricultural sector to India’s GDP has been declining steadily. Nearly half of the workforce in the country, however, is involved in farming.

    • There has been a steady increase in the percentage of farmers having small landholdings. Small landholdings do not support mechanisation and irrigation. Moreover, the absence of land records in many cases prevent these farmers from accessing formal credit, government benefits or crop insurance.

    • A large number of small farm holders are accessing credit mainly from informal sources.

    • Indebtedness among farmers is on the rise with 52 percent of agricultural households in the country being plagued by it.

    What causes distress among farmers in Yavatmal and Sangrur?

    Although Yavatmal and Sangrur are very different in terms of socioeconomic backgrounds, crop patterns, agricultural practices, the underlying reasons for distress are found to be similar.

    • Flawed cropping patterns aggravating water scarcity

    In Sangrur and Yavatmal, where paddy and cotton are grown, the crop choice is not harmonious with the agroclimatic features of the region. BT cotton is very sensitive to the timing and intensity of rainfall. Growing it in Yavatmal that has unpredictable rainfall and no alternative source of irrigation is unsuitable for the region.

    As much as 2,000–4,000 litres of water are required to produce one kilo of rice. The high water demand makes rice unsuitable for a place like Sangrur which is highly water stressed with falling water tables due to severe depletion of groundwater resources.

    • Rising input costs

    Farmers in both regions complain of rising input prices (seed, water, electricity, fertiliser, pesticide and land rent) and the absence of a proportionate increase in minimum support prices (MSP). In Yavatmal, BT cotton producers are barely able to meet the costs of production, while traders and middlemen make profits at the cost of farmers who are not able to store the harvest and wait for the right price. Farmers in the study question the instability of prices and demand an enhancement of the loan amount from formal credit sources so that they can cover input costs and make farming viable.

    In Sangrur, in addition to the high input prices needed for farming, dependence on paddy cultivation increases the demand for water, forcing farmers to spend huge amounts on digging borewells in an area that suffers from severe depletion of groundwater resources.

    • The unending cycle of borrowing, non-repayment and the shame of debt

    Rising input costs force farmers to borrow. Since the bank loans are insufficient to meet these high input costs, farmers are compelled to access informal sources of credit. At times, farmers prioritise repayment of loans taken from informal sources over bank loans due to high rates of interest and to retain their rapport with the moneylender to remain credit-worthy. Also borrowing from different sources to repay bank loans to stay within the banking system further pushes farmers into the spiral of debt. This, coupled with crop failure, worsens their situation.

    At times, farmers are forced to borrow from their close relatives when other avenues of borrowing such as moneylenders have been tried and exhausted. The shame associated with one’s inability to repay is immense in village society and it is worse if money is borrowed from relatives, which forces many farmers to commit suicide.

    • Rising aspirations and absence of alternative sources of income

    Recently, rising aspirations have also led to farmers taking huge loans for non-farming activities such as marriages, ceremonies, cars, gadgets, contributing to their financial burden as many do not have any other source of income.

    What is the way out?

    The article suggests some fundamental changes to alter the situation.

    • Moving towards cropping patterns that are suitable for the agro-climatic zones and encouraging indigenous patterns of farming that are less cost intensive.
    • Modifying the institutional credit disbursal system by introducing the option of repayment in instalments.
    • Introducing a proportionate loan–land ratio which would enable the farmer to retain his rights for the rest of his landholdings, which can then be used as a source of liquidity.
    • Introducing specific farming credit policies for dryland and rainfed areas.
    • The introduction of cashless loan components to avoid diversion of crop loans towards non-farm expenditures.
    • Restructuring of loans against localised crop failures where specific and targeted compensation packages take extreme weather events or natural calamities into account.
    • Introducing land reforms, correcting the terms of trade that work against farmers and providing them with alternative sources of livelihoods.

    A copy of the paper can be downloaded from below:

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              Ryots wronged, take protest to Delhi        
    Teaser: 
    As the TN farmers’ protest in Delhi enters its fourth week, all eyes are on the Centre which is not budging.
    Tamil Nadu farmers protest for drought relief in Delhi.

    A woman stands with a begging bowl and a placard strung around her neck. An old man shuffles along barefoot in the street at Jantar Mantar, the official site of a farmers’ protest in the heart of New Delhi. He finds his way through a group of farmers gathered at the protest site on a hot summer afternoon. Dressed in green loincloths, they are lying motionless on the road and the footpath exhausted after their meetings with the deputy speaker of Lok Sabha M. Thambidurai, MDMK general secretary Vaiko and Congress vice president Rahul Gandhi in the past few days.

    These are farmers from Tamil Nadu on a protest which is in its fourth week. The drought situation on the Cauvery belt in Tamil Nadu has gone from bad to worse this year with the state witnessing the worst spell in 140 years from a poor northeast monsoon, as per the India Meteorological Department. The state government officially declared a drought in January 2017.

    “The Centre has not announced a drought relief package yet despite our long-standing protest. The High Court of Tamil Nadu has issued directions to the state government to write off all agricultural loans. But we will not budge from here till the Centre hears us out,” says Sivaprakash, a farmer from Dindigul in Tamil Nadu.

    Sivaprakash is a part of the group of over 100 farmers representing the ‘Desiya Thenidhiya Nathigal Inaippu Vivasayigal Sangam’ (National South Indian River Interlinking Sangam). They have been protesting at Jantar Mantar since March 14, 2017. “Hundreds of farmers have committed suicide given the drought conditions in the state which was preceded by the devastating cyclone Vardah. Even the National Human Rights Commission (NHRC) has sought a detailed report from the state government on this,” says Sivaprakash. Earlier in January, the NHRC had taken suo motu cognisance of the media reports on the suicide of 106 farmers in one month in Tamil Nadu.

    Waiting for an ethical response

    With the government unmoved by their protest, members of the Sangam resorted to skull protest to intensify their agitation. “Through our skull protest, where we are displaying the skulls of farmers who have committed suicide in the wake of the drought in the state, we are seeking a drought relief package from the Centre. The skulls we are using in the protest symbolise our fate if the state does not help us out. Debt relief is being provided to the wealthy people. What about us, the farmers who have toiled so hard?” asks P. Ayyakannu, president of the Sangam, who hails from the Tiruchirappalli district in Tamil Nadu.  

    The state government had in February 2017 sanctioned a drought relief package of Rs 2,247 crore for 32 lakh farmers of the state. “The state government gave Rs 3,000 each as compensation for crop losses to those who depend on seasonal rain and Rs 5,465 per acre to those who depend on irrigation. How is that enough to make up for the losses we have faced?” Ayyakannu asks. “This is highly inadequate and we demand a drought relief package of Rs 40,000 crore from the Centre,” says Saravana Kumar Vasudeva, who belongs to a farmer family in Theni, Tamil Nadu. “We also want a waiver of loans, better support price for our produce, lower input prices and above all, solutions to water scarcity in the region," says Saravana.

    Natarajan who has come all the way from Karur in Tamil Nadu says, “I lost my crops to this drought and have an outstanding debt of around Rs 5 lakh from a nationalised bank. How will I repay this? I have no money left. Why can’t the government extend the waiver for loans from nationalised banks like they have done for cooperative banks?”

    “We wanted to make a representation to the prime minister about the agrarian situation in Tamil Nadu but even after 28 days, our representatives have not been granted an appointment. This only shows the government's claim that it is sensitive to farmers is hollow,” says Ayakannu. “Farmers would be forced to intensify their agitation unless the issue is settled,” he adds.

    Catching the people’s imagination

    Agitators at the protest site.The farmers from the Cauvery belt have been joined by farmers from the other states in the protest. “Our livelihoods have been destroyed. To drive home this point, we are using macabre elements in the protest like skulls, rats and snakes. We are carrying begging bowls, shaving half of our heads and staging mock funerals. We even stripped in front of the prime minister’s office yesterday. But other than the media, no one seems to be noticing us despite the gravity of the situation,” says Manohar Patil from Maharashtra who has joined in the protest.

    Some of their demands include setting up of the Cauvery Management Board and interlinking of the national rivers to deal with the lack of water in Cauvery. “Why can’t the Centre force the Karnataka government to release water from Cauvery when the Supreme Court has directed Karnataka to do so as many as seven times? The Center talks so much about Ganga but nothing on Cauvery,” says Saravana.

    “We are languishing here for days but the Centre has no interest in hearing us out. How do you think our families will survive with no income?” asks Natarajan. “Unable to repay our loans, we are left with no option but to rot in Delhi,” he says.

    “Our crisis deepened this year because Karnataka, in spite of the Supreme Court order, refused to release Cauvery water to Tamil Nadu,” says Kuppuswamy, a farmer from Villupuram district of Tamil Nadu. Many agitating farmers are senior citizens and are also demanding a pension scheme where farmers over 60 years of age get Rs 5,000 each.

    Whose fault is it anyway?

    The Centre considers drought relief as the responsibility of the state. The state, on the other hand, has approached the Centre and sought an assistance of Rs 39,565 crore from the National Disaster Relief Fund for drought relief. Following this, a central team has visited Tamil Nadu to assess the condition and has submitted its report. Union Minister for Agriculture Radha Mohan Singh plans to take it up at a high-level committee meeting soon. However, it may be difficult for the Centre to waive off loans for the Tamil Nadu farmers alone as there are other states too which are in a similar situation. Tamil Nadu farmers may get some financial assistance but will that solve the current crisis of farmer debts and suicides?

    Droughts are not just episodic in nature but are a structural problem. Drought or no drought, farmers will continue to fall in debt traps given their dependence on high-cost farming methods using fertilisers, pesticides, machinery and seeds. At the same time, crops are no longer fetching them remunerative prices from which they can profit. The answer to this crisis may be in adopting low-cost sustainable farming methods. Meanwhile farmers should be provided income security to wean them off the debt trap. Let’s wait and watch if the state responds well to the current crisis.

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              A little bit hot        
    Today's post answers the question posed on Wednesday: is Colin Farrell hot? I'm going to give you the answer straight up: he's quite hot, readers, quite hot. 

    For many years, I paid him no mind, because he seemed kind of gross like one of those dime store hunks they try to palm off on us as the real deal. You know the type. 



    When I saw The New World I realised I was prepared to tolerate him. Years later I saw The Lobster and I realised he was quite good in things. I guess a seed got planted, because from then on, I've been slightly interested in him. 
    Plus, he's Irish, and that can be quite hot. 


    So when I started to see ads for The Beguiled I thought  it was time to answer the question once and for all. But let me be clear, the research proposition was not to establish if he's a hunk. I know he's not. But as I was watching it, I could see that he's more interesting than most handsome people on the screen. You know, he's quite hot. 






              Indoctrination of the Youth        
    The city is hot. The temperature has slowly increased over the past few days, but that hasn?t stopped me from my chosen evening watch. Only a few weeks ago fires raged North west of here, fueled by unpredictable winds. People are starting to wake up to the hell this country is heading toward. I can only hope enough will wake up to the fact in order to stop the increasing tide of government control.

    Our youth is being indoctrinated to believe all capitalism is evil. They are being fed a diet of poison at the public schools. Before long kids will be turning in their parents for misdeeds against nature or animals, perhaps one day it will be a crime to have meat more than once a week, and some unlucky parent trying to raise a healthy young child will be turned in. Unfortunately it is not to hard to imagine, a young kid happy that they had meat twice in one week and telling a school friend, and that friend telling the teacher. The next sound would be the parent hearing the verdict of the judge.

    This country is not the one I was born in. I put on this costume to protect the innocent against criminals. I don?t know what side I?m on any more. When it become illegal to have meat more than once a week, should I start stalking the kitchens in the neighborhood? No. I will never in crouch on the personal liberties of an individual, I?ll leave that to our government.

    You may think I?m joking about having meat more than twice a week, but I?m not the seeds have already been sown. The youth in the public schools are already seeing videos produced by activists with one purpose in life, to see a government that controls every aspect of our lives. The video is out there its called ?The Story of Stuff?, and it?s dangerous it gives kids the wrong idea of capitalism, it tells them that having things is bad, that being warm in the winter and cool in the summer is bad, that having food to eat is bad.

    Sometimes I have to stop myself and laugh at the absurdity of this country.

    We can only have meat once a week, but already in congress they are passing a bill to set aside more meat for the zombies. They say this will keep them from killing normal humans. Appeasement didn?t work with Germany and it won?t work with the zombies. With the pro-zombie congress and president, normal humans are in dire straits.

    I am the Mirrorman, when I look into the soul of a normal human, with a wife a kid and a job. I see fear.

              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 cooks.com 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)
    Instructions
    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.
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    The mixture all ready to made into meatballs
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    I did a fried test batch just to see how these worked out (not my usual procedure)
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    The interior of the fried meatball, nice, soft and fluffy
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    My normal simmered meatballs
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    The interior of the meatball
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    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
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    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.)
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    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)

    Method
    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
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    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
    Meatballs
    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.
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    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.
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    The cooked balls (after microwaving for 2 mins in my very old microwave oven)
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    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
    Method
    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)
    Method
    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)

    Method
    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
    Method
    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)
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    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
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    The finished meatballs waiting to be cooked (all the same size)
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    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
    Method
    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).
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    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
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    Sun-dried tomato, olive and ricotta chicken-ball
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    Sesame seed coated Thai coconut lime chickenball
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    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

              Jan/Feb DC 2013 challenge - Cured, smoked & cooked salamis and sausages         
    Cured, smoked & cooked salami and sausages that was what this challenge was all about. I have to much work on at the moment this will have to be a very short posting  Thank so much to to our hosts I think the best way is to use their introduction

    "I am Carol, a non-blogging member from Canada and I have been a member of the Daring Kitchen since January 2009.... And I am Jenni, and I blog at The Gingered Whisk! I have been a member of the Daring Kitchen since June 2009. This challenge evolved rather organically. Carol was doing a book review on “Salumi”, and Jenni sent Lisa an email saying that “someone” should do a challenge on making your own sausage. The timing was just too perfect, and so we decided to combine the book review and the sausage making into one awesome challenge! We are both really excited to bring this challenge to you - we feel this is a great technique to know how to do, and not only is it fairly easy, but is very rewarding. ...."

    See here for the full challenge

    Berkshire pork and roasted fennel seed bangers
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    I got hold of some Berkshire pork shoulder and pork belly off-cuts from friends in NZ this is a very old breed of pig that is prized for its juicy moist fatty (and very pink coloured) meat that is prefect for bangers I couldn't resist and I teamed this with roasted fennel seeds with a dash of chilli powder and a shake of seed-weed powder. This challenge was so much fun to do, I used a piping bag to fill my casings.
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    Some photos of the cooked bangers. As you can see the cooked home made sausages have a very different look to the shop brought versions, I was surprised that you can see small bubbles of fat (i.e. flavour) appear on the casings that explode when eaten which is a very pleasurable experience. The smell while cooking was amazing and the flavour is stunning.   
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              Nov 2012 Daring Cooks' Challenge Brining & Roasting        

    Hello this Audax from Audax Artifex and I'm honoured to be your host this month. I have decided to concentrate on a couple of important cooking techniques that every good cook should have up his or her sleeve. The first technique is brining – which uses a brine (at its simplest, a combination of salt and water usually with some sugar) to infuse flavour and moisture into poultry, red- & white-meat, fish, seafood and most types of nuts and seeds. Brining guarantees moist succulent roast chickens and turkeys, fried steaks, steamed trout, BBQed prawns (shrimps), grilled seafood and toasted nuts and seeds. Brining is simple and only needs a few simple ingredients and really adds an extra dimension to your cooking. I will be providing a couple of different recipes and guidelines on how to brine which can be used with a whole array of meats, poultry, seafood, nuts and seeds.

    Then for the second technique (once you have brined your chosen cut of meat) I want you to roast (or BBQ) it. Again I will be giving you guidelines and rules on how to roast your cut of meat. The roasting guidelines can be used for meat, vegetables, nuts and seeds. For our non-meat eating cooks I want you to use the roasting guidelines to roast a selection of vegetables and/or nuts or seeds to perfection.
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    HOW IT WORKS (from http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf)

    Soaking in brine improves the taste and the moistness of all fowl (chicken, turkey, goose, duck and guinea fowl), also it works on lean red- and lean white-meats, fish, most seafood and most nuts and seeds. It is simple, cheap and effective and will ensure that your Christmas roast will be the tastiest you have ever made. All you do is brine your cut of meat and then proceed as normal, you will find that the roast is juicy and the skin has a lovely colour. The recipe for all-purpose brine is simple - for each cup (240 ml) of water use 1 tablespoon (18 gm) of table salt this makes a 8% brine solution which can be used for most foods. (This is equivalent to 1 cup of table salt for each gallon (4 litres) of water.)

    Brining works in accordance with two principles, called diffusion and osmosis, these two principles like to keep things in equilibrium (or in stable balance). When brining a fowl for example, there is a greater concentration of salt and sugar outside of the fowl (in the brine) than inside the fowl (in the cells that make up its flesh). The law of diffusion states that the salt and sugar will naturally flow from the area of greater concentration (the brine) to lesser concentration (the cells). There is also a greater concentration of water, so to speak, outside of the fowl than inside. Here, too, the water will naturally flow from the area of greater concentration (the brine) to lesser concentration (the cells). When water moves in this fashion, the process is called osmosis. Once inside the cells, the salt and, to a lesser extent, the sugar causes the cell proteins to unravel, or denature. As the individual proteins unravel, they become more likely to interact with one another. This interaction results in the formation of a sticky matrix that captures and holds moisture. Once exposed to heat, the matrix gels and forms a barrier that keeps much of the water from leaking out as the meat cooks. Thus you have a roast that is both better seasoned and much more moist than when you started.

    HANGING IT OUT TO DRY

    Brining does have one negative effect on poultry: Adding moisture to the skin as well as the flesh which can prevent the skin from crisping when cooked. This can be overcome by air-drying, a technique used in many Chinese recipes for roast duck and chicken. Letting brined chicken and turkey dry uncovered in the refrigerator allows surface moisture to evaporate, making the skin visibly more dry and taut and therefore promoting crispness when cooked. Although this step is optional, if crisp skin is a goal, it’s worth the extra time. For best results, air-dry whole brined birds overnight. Brined chicken parts can be air-dried for several hours. Transfer the brined bird to a heavy-duty cooling rack set over a rimmed baking sheet, pat the bird dry with paper towels, and refrigerate. The rack lifts the bird off the baking sheet, allowing air to circulate freely under the bird. If you are not air-drying your fowl it is best to pat dry the skin with paper towels before roasting in a hot oven.

    Surprisingly, brining has one large positive effect on fish fillets, a quick brine (only 10 mins) greatly improves the appearance of cooked fillets, because the brine reduces the unsightly white layer of albumin that coagulates on the surface during cooking, I highly recommend brining fish fillets when presentation is paramount. 

    ITEMS THAT BENEFIT FROM BRINING
    Lean cuts of meat with mild flavour tend to benefit most from flavour brining also most nuts and seeds can be brined with good affect. These include:

    Chicken: whole, butterflied, or pieces
    Cornish Hens: whole or butterflied
    Turkey: whole, butterflied, or pieces
    Pork: chops, loin, tenderloin, fresh ham
    Seafood: salmon, trout, shrimp
    Beef: use lean pieces of beef
    Nuts and Seeds: Most nuts and seeds are suitable i.e. pumpkin, peanuts, sesame, almonds etc.  

    Fatty meats such as duck, beef, and lamb do not benefit as much from brining (but still can be brined)—they're naturally moist and flavourful. They also tend to be cooked to lower internal temperatures and thus don't lose as much of their natural moisture.

    WHICH SALT TO USE
    Kosher salt (called rock salt outside North America) and table salt are the most common salts used in brining.

    Sea salt can be used for flavour brining, but it tends to be quite expensive. If you have a cheap supply available, go for it; otherwise, stick to kosher salt or table salt.
    Some people say that kosher salt tastes "cleaner" than table salt because it does not contain the anti-caking agents added to table salt. Some people prefer non-iodized table salt over iodized table salt, believing that potassium iodide creates an off-taste. However, these flavour differences melt away when salt is diluted in large quantities of water in a brine. In an article about salt in the September/October 2002 issue of Cook's Illustrated magazine, taste testers felt that "all nine salts tasted pretty much the same" when dissolved in spring water and chicken stock, whether it was 36¢/pound iodized table salt, 66¢/pound kosher salt, or $36/pound Fleur de Sel de Camargue sea salt from France.

    SALT EQUIVALENT MEASURES
    Table salt and kosher salt do not have the same saltiness in a flavour brine when measured by volume—but they do when measured by weight.

    Table salt weighs about 10 ounces (285 grams) per cup, while kosher salt weighs 5-8 ounces (140-225 grams) per cup, depending on the brand. If using kosher salt in a brine, you must use more than a cup to achieve the same salt flavour you would get from a cup of table salt.

    The chart below shows equivalent amounts of table salt and the two most popular brands of kosher salt.

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    Morton Kosher Salt weighs about 7.7 ounces (220 grams) per cup, making it three-fourths as strong as table salt. Diamond Crystal Kosher Salt weighs about 5 ounces (140 grams) per cup, making it half as strong as table salt.
    What if you're using something other than Morton Kosher or Diamond Crystal Kosher salt? Regardless of the type of salt—sea salt, pickling salt, and any other brand of kosher salt—just measure 10 ounces (285 grams) of it on a kitchen scale and you will have the equivalent of 1 cup of table salt.

    HOW LONG TO BRINE
    The length of time meat soaks in a flavour brine depends on the type of meat and its size, as well as the amount of salt used in the brine—the saltier the brine mixture, the shorter the soaking time. Here are common brining times found in recipes:

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    It is possible to end up with meat that's too salty for your taste, so you may want to brine on the low end of the time range to see how it turns out. You can always brine longer next time, but there's no way to salvage a piece of meat that's been brined too long.

    ROASTING TIMES AND TEMPERATURES FOR POULTRY 
    When we roast brined cuts of meat (or whole birds) the procedure firstly is to brown the skin in a hot oven then to lower the temperature so we reduce the moisture loss in the roasted food. It is important to rest (loosely covered in foil) your roast so that the moisture can redistribute itself in the meat, it greatly adds to the final tenderness of the cooked product.

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    For other roasting times for red meat, fish, seafood, nuts and seeds see the additional information at the end of the challenge write-up.

    Recipe Source:  The brine and roast chicken used are traditional recipes used in my family for many generations. The roast vegetable recipe is from my own family cookbook.   

    Blog-checking lines:  Audax of Audax Artifax was our November 2012 Daring Cooks’ host.  Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!

    Posting Date:  November 14th, 2012

    Download the printable .pdf file HERE


    Note:  Important Information – brining must be done in the refrigerator the salt water will not stop the growth of germs and bacteria. Also brine cannot be reused always discard it after first use.  Make sure that the brine goes into the cavity of large chickens and turkeys when brining.  

    Mandatory Items: If you eat meat you must brine a meat (or seafood) cut and then roast (or BBQ) it. For non-meat eaters please brine some nuts or seeds then roast them or just roast a load of vegetables. I have included an extensive listing of poultry, seafood, nut etc. recipes in the additional information section at the end of the challenge feel free to use any of these recipes. Of course you can use your own favourite recipe if you wish.

    Variations allowed:  Any meat/seafood (or nuts/seeds) can be used for brining. And any vegetable can be used by non-meat eaters. 

    Preparation time:  Generally brining takes from ½ hour to 2 days. Roasting can take up to 2 hours for most pieces of meat, for large poultry 6-7 hours.

    Equipment required:
    non-reactive container for the brine
    roasting pans or trays

    Challenge Recipes
    I have included one all-purpose brine recipe, a roast chicken recipe and a roast vegetable recipe.

    Recipe One – All-Purpose Brine:


    Makes 4 cups of brine enough for about one pound (½ kg) of meat

    This is the brine to use for most cuts of meat and poultry that will be roasted.

    Ingredients
    4 cups (1 litre) of cold water (see note 1)
    ¼ cup (70 gm) table salt or  ½ cup (70 gm) Diamond Crystal Kosher Salt
    optional 2 tablespoons (30 ml) (30 gm/1 oz) sugar (see note 2)
    optional 3-4 peppercorns, a few springs of herbs, a garlic clove or two, a knob of ginger etc. (see note 3)

    Instructions
    1. Heat 1 cup of water to boiling point add the salt and stir until all the salt has totally dissolved.
    2. Place in a non-reactive container (glass, plastic, stainless steel, zip-lock bags etc). Add the remaining water and stir. Make sure that all the salt has dissolved. Wait until the brine has reached room temperature.
    3. Add your cut of meat make sure that the meat is completely submerged (that is totally covered in the salty water) if need be you can weigh down the cut of meat with a clean plate (etc). If using plastic bags make sure that the meat is totally covered in brine and make sure that is bag is locked securely.
    4. Cover the container with plastic wrap to prevent odours contaminating the flavour brine or the brine leaking.
    5. Place the container into the refrigerator for the soaking time suggested by the guidelines above.
    6. If desired you can air-dry your poultry (usually over night) in the refrigerator if you wish to have crispy skin on your bird. It is best to pat dry your brined item (inside and out) with paper towels before cooking.
    7. Cook the brined item as directed by the roasting guidelines above.

    Notes
    1. You can replace all or some of the water with a combination of wine, cider, beer, tea, coffee, fruit juice, most sauces (tomato, soya, BBQ, chilli etc), chicken stock, beef stock or fish stock. Be careful with acidic liquids like wine, cider, fruit juices which can turn your meat to mush if brined too long.
    2. A little sugar can help overcome the saltiness of the brine and helps to give a nice sheen to your piece of meat when roasted. You can use up to ¼ cup of sugar (use the lesser amount (2 tablespoons) for high temperature roasting since the brine can burn at high heats if you use too much sugar). You can use brown sugar or honey or other sweeteners if you wish.
    3. Any combination of spices and herbs can be used to flavour the brine. Garlic powder, onion powder and ginger powder are excellent to use for brining.

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    Recipe Two – Roast Brined Chicken
    Serves four to six people

    Ingredients:
    1 whole chicken (organic is best) about 2 kg (4 ½ pounds)
    Enough brine (see recipe above) to cover the chicken in a large non-reactive container

    Directions:

    1. Brine the whole chicken in the flavoured brine in the refrigerator overnight about 6 hours can be overnight. (Make sure that every part of the chicken is covered in the brine you can weigh the bird down with a clean plate so it is completely submerged.
    2. Discard the brine and dry the skin and inside of the bird with paper towels.
    3. If you desire crispy skin then leave the bird on a rack for several hours or overnight in the refrigerator so the skin can dry.
    4. Preheat oven to moderately hot 220°C/425°F/gas 7.
    5. Roast for 15 minutes.
    6. Reduce oven to moderate 180°C/350°F/gas 4 and roast for a further 12-15 minutes per 450 grams/pound, You can check for done-ness the internal temperature should be 165°F/84°C, or the juices should run clear when you pierce the bird between the leg and thigh.  
    7. Rest for approximately 30 minutes covered loosely in foil.

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    Recipe Three – Roast Vegetables
    Serves six people

    For best results use the largest shallow heavy-weight roasting pan you have and make sure that the vegetable are well spaced out in the pan and only form one layer, use two trays if necessary. A very hot oven 475°F/240°C/gas mark 9 is the key to roasting vegetables. Only toss the vegetables once or twice during cooking. For lighter-weight vegetables such as cabbage, broccoli or cut corn add it to the pan 15 minutes later, so it doesn't get too brown. Greens like kale and mustard greens are done in only 15 minutes. Root vegetables should be cut into cubes of about one-inch (2½ cm). You can add a small amount of apricot fruit spread or honey in the last 10 minutes to enhance the caramelising process. Fresh basil, rosemary and thyme are best when used fresh. Curry, paprika and turmeric are also great. Grated ginger or crushed garlic can also be added.  

    Ingredients:
    1 small butternut squash (pumpkin), cubed
    2 red bell peppers (capsicums), seeded and sliced
    1 orange sweet potato, peeled and cubed OR 3 medium carrots, peeled and sliced lengthways
    3 Yukon Gold (or any baking) potatoes, cubed
    1 red onion, quartered
    optional 1 fat clove of garlic, crushed
    1 tablespoon chopped fresh thyme
    2 tablespoons chopped fresh rosemary
    2 tablespoon olive oil
    1 tablespoon balsamic vinegar or 1 tablespoon lemon juice
    Salt and pepper to taste

    Directions:
    1. Preheat oven to very hot 475°F/240°C/gas mark 9.
    2. In a large bowl, combine the squash, red bell peppers, sweet potato, red onion and Yukon Gold potatoes and the optional garlic if using.
    3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
    4. Roast for 35 to 40 minutes in the preheated oven, stirring one or twice, or until vegetables are cooked through and browned. If using a smaller tray the vegetables will take about 50-60 minutes.

    Roast Vegetables
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    Brined and BBQed “seven-bone” steak (notice the shape of the bone in the steak)
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    Brined and BBQed “wagyu” steak
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    Brined and Roasted Peppered Ribeye Roast
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    Additional Information:  Include links to videos or information that can be of assistance to members.
    Kosher salt versus table salt http://bbq.about.com/od/spicesseasonings/a/aa102007a.htm
    Everything you wanted to know about brining http://www.amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_brines.html
    Brining Nuts and Seeds http://www.jwright44.com/recipes/BrinedNuts.htm
    How to brine pumpkin seeds http://www.ehow.com/how_8144233_brine-pumpkin-seeds.html
    How a quick brine improves the appearance of fish fillets http://www.cooksillustrated.com/howto/detail.asp?docid=36992
    Dry brining thick steaks (a great article) http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html
    Brining turkey a primer http://bbq.about.com/od/turkey/ss/aa110808a.htm
    Roast chicken ten ways http://culinaryarts.about.com/od/chickenturkeymore/tp/roastchixtenways.htm
    Cooking a turkey (many articles) http://culinaryarts.about.com/od/chickenturkeymore/tp/Cooking-A-Turkey.htm
    To roast a turkey http://culinaryarts.about.com/od/chickenturkeymore/r/Roast-Turkey-Recipe.htm
    Roasting guidelines for red meat roasts http://www.donaldrussell.com/game-technique?ms=tab5 Jamie Oliver's Roast Potato, parsnips and carrot recipe http://www.jamieoliver.com/recipes/vegetarian-recipes/roast-potatoes-parsnips-carrots 
    Jamie Oliver's Perfect Roast Potato recipe http://www.jamieoliver.com/recipes/vegetarian-recipes/perfect-roast-potatoes
    Delia Smith's Roast Potato recipe http://www.deliaonline.com/how-to-cook/fruit-and-vegetables/how-to-roast-potatoes.html
    How to brine fish http://www.ehow.com/how_5963061_brine-fish-before-cooking.html
    Vegetable Roasting Guide http://www.eatingwell.com/healthy_cooking/healthy_cooking_101/shopping_cooking_guides/vegetable_roasting_guide
    How to cook a steak to perfection http://howto.yellow.co.nz/food-drink/cooking-and-baking/how-to-cook-steak/
    How to cook a steak (using American cuts of meat) http://www.marksdailyapple.com/how-to-cook-the-perfect-steak/

    Disclaimer:
    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! :)
              July 2012 Daring Bakers' Challenge - Crackers        
    Blog-checking lines: Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.

    Recipe Source: A few recipes from the pile of books I own:
    • Brown, Alton (2011). Good Eats 3:The Early Years, “Seedy Crisps”. Stewart, Tabori & Chang, New York, NY.
    • The American Culinary Institute. (2008). Garde Manger: The Art and Craft of the Cold Kitchen (3rd ed.) “Pepper Jack and Oregano Crackers”. John Wiley and Sons, Inc. Hoboken, NJ.
    • The American Culinary Institute. (2008). Garde Manger: The Art and Craft of the Cold Kitchen (3rd ed.). “Cheddar and Walnut Icebox Crackers”. John Wiley and Sons, Inc. Hoboken, NJ.
    • Smith, Sandy (2000). Kootenay Country Kitchens Cookbook: A Collection of Kootenay Favourites. “Health Crackers” Kootenay Kitchens Publishing, Nakusp, BC.

    See here for a PDF of the challenge recipes.

    Rolled five grain rye crisp bread
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    I'm Finnish born so I grew up eating rye crisp bread even now it is my main source of whole grains in my diet I really adore crisp bread. I'm so happy that this month's challenge is crackers, it allows me to indulge in my favourite food, I will be making many different sorts of Finnish crisp breads during the month. My first offering is a rye crisp bread made with rye flour and five types of rolled grain (rice, barley, triticale, oat and rye) and ground oat bran and chia seeds topped with four types of flavoured-sesame seeds (wasabi (green), charred bamboo (light red), BBQ (beige), seaweed (black). These are so tasty and sweet tasting (rye flour naturally is sweeter than wheat flour) as a a friend mentioned you can feel the goodness with each bite. Easy and quick and so so tasty a wonderful challenge.

    Rye crisp bread is actually bread made with yeast, water, rye flour with a touch of salt it is fermented so making the dough slightly sour and then it is rolled very thin and baked it will keep for many months in a dry cool place.
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    Rolled five grain rye crisp bread
    Ingredients:
    1 cup (250 ml) warm water
    2 teaspoons (10 ml) (5 gm) dried instant yeast
    1 cup (140 gm/5 oz) whole meal rye flour
    1 cup (85 gm) (3 oz) five mixed rolled grains (rice, barley, triticale, oat and rye)
    2 tablespoons (25 gm) (1 oz) flax seeds, ground or cracked
    1 tablespoon (15 gm) (1/2 oz) chia seeds, ground or cracked
    1 tablespoon (15 gm) (1/2 oz) oat bran
    4 tablespoons (50 gm) (2 oz) various flavoured sesame seeds, for topping
    1 teaspoon (3 gm) coarse sea salt, optional, for topping
    Method:
    0. Preheat oven to hot 220C/425F/gas mark 7.
    1. In a large bowl mix the yeast and the warm water, rest until it becomes foamy (about 5 mins). 
    2. Mix the rest of the dough ingredients together and add to the water mixture.
    3. Knead for two minutes then rest covered for a minimum of 30 minutes in a warm place, the longer you rest the dough the stronger the tangy sour taste will become (overnight is best, you can add some vinegar (1 teaspoon) if you wish to increase the tangy taste if you wish). The mixture will be very stiff and will not rise.
    4. Divide the dough into two.
    5. Place one piece of dough between two sheets of parchment paper and roll until 2 mm thick try to keep the shape the same shape as your baking sheet.
    6. Sprinkle half of the sesame seeds onto the rolled dough, roll gently to press the seeds into the dough.
    7. Cut the dough into pieces using a sharp knife. I did nine pieces per baking sheet (about 3"x4" (7cmx10m)). (Do not separate the pieces.)
    8. Bake in a hot oven for 10 mins, rotate and bake for another 10 mins. Check to make sure the crisp bread is not browning too much. Take out and cool, the bread will "crisp-up" more when cooled. Repeat for the other piece of dough. (If you have rolled the dough thickly about 4 mm then it will take about 20 mins each side to bake.)
    9. If the bread is not crisp enough return to moderate 359F/180C/gas mark 4 oven until it is done, checking carefully to stop burning or over-browning.

    Hapanleipä - Finnish Sour Rye Crisp Bread
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    For my second offering on the theme of Finnish crisp breads is hapanleipä a fermented rye crisp bread in the traditional wheel shape. The ring form was once quite functional: in western Finland, crisp bread was baked only twice a year, and families strung hundreds of loaves on poles suspended from their rafters. It is still common practice in Finland to give a small hapanleipä on a stick (usually with a small bag of salt) as a present when you move into a new home. The hapanleipä will last for many years in a cool dry place, I still have some rings left which I eat from 2002 when my mum made 1200 for a wedding. These crisp cracker-like breads are; hard, have a tangy fermented faintly buttery mildly sweet taste, they are often slathered in butter and garnished with salt, or eaten with meats, cheeses or herring the stronger the taste of the garnish the better. These crisp breads have a strong robust flavour that can stand up to the strongest smelling cheeses or the most pungent gravlax (ferment fish) etc.
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    Hapanleipä - Finnish Sour Rye Crisp Bread
    makes 4 large crisp bread wheels about 8" (20 cm) across
    Ingredients:
    2 cups dark rye flour
    1 cup barley or rye or oat bran (OR 1 cup barley or spelt or oat flour) See note
    2 tablespoon butter, softened
    1/4 teaspoon sea salt
    1 teaspoon sugar or 1/2 teaspoon honey
    1/2 teaspoon caraway seeds, crushed (optional)
    2 teaspoons dried yeast
    1/2 cup plus 2 - 3 tablespoons warm water 
    Method:
    0. Preheat oven to hot 450F/230C/ gas mark 8.
    1. In a small bowl dissolve the yeast into the warm water rest until it becomes foamy about 5 minutes.
    2. Place the rye flour, sugar and salt in a bowl, mix together and add the butter.
    3. Rub the butter into the flour with your hands until it is fully integrated it should appear sandy and clump together when it's done.
    4. Add the yeast to the rye flour and mix it together with your hands or a wooden spoon.
    5. Add the bran (or the additional flour or the caraway seeds if using) and knead for about 5 minutes until it is well mixed. It will be a firm dough.
    6. Set the dough aside in a sealed bag or covered for a minimum of 8 hours or up to 3 days in a warm place. When opened the dough should have a tangy sourish smell.
    7. Separate the dough into roughly 115 g balls (or just divide in 4). Take one and cover the rest again.
    8. Roll the ball between two sheets of parchment paper into a circular shape about 8" (20 cm) across. It should be about 1/5" (5mm) thick don't roll it too thinly.
    9. Take a small cutter or use a knife to cut out a hole directly in the middle. then take a fork and prick ("dock") the dough all over to prevent it from warping while baking. Save the holes and bake them also.
    10. Bake in a hot oven for 15 minutes rotating half way through baking time. Let them cool a bit before moving or they will crack. Repeat for the other balls.
    Note: If you want your crisp bread to be sweeter use oat flour or oat bran it is naturally sweeter than rye. Oat flour/bran is best when you are pairing the crisp bread with blue cheese or soured herring where a touch of sweetness goes down well.

    The dough after kneading notice how stiff it is
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    The dough rolled shaped and the centre cut out ready to be "docked" with a fork and baked
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    The baked crisp breads
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    I'm extremely pleased with the results, they exactly like I remember them from my childhood, I will be making these a lot more. 

    Brown rice and seaweed crackers
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    These crackers are made with finely ground microwave brown rice, I had a packet of microwave brown rice in the cupboard for ages not doing anything so I decided to use it to make some crispy crackers. I ground the rice in my coffee grinder until it was very very fine making sure to cool the rice flour down between grounding (coffee grinders can heat up the material being ground up to very high temperatures) added some baking soda and baking powder and some finely shredded seaweed and just enough water to hold the dough together. Then it is baked in a slow oven until the crackers are dry and crispy. Incredibly crisp and light crackers with a hint of umami "savoury" taste from the seaweed. I used my new cracker stamp to cut out the crackers worked like a charm.
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    Brown rice and seaweed crackers
    Ingredients:
    1 cup (140 gm/5 oz) finely ground microwave brown rice
    6 tablespoons (90 ml) water, approximately
    1 tablespoon of soy sauce, optional, (reduced water by 1 tablespoon if using)
    1 tablespoon shredded seaweed
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    Coarse sea salt for topping, optional, don't add if using soy sauce
    Method:
    0. Preheat oven to slow 150C/300F/gas mark 2.
    1. Just combine all the cracker ingredients in a medium bowl, adding most of the water all at once, do not over-mix or the crackers will be chewy instead of crispy.
    2. Roll out the dough between two sheets of parchment as thinly as possible about 1 or 2 mm thick. Best to roll out the dough on the baking sheet to ensure that it is the same size as the baking sheet.
    3. Cut with a knife or stamp out using a cutter individual pieces (do not separate).
    4. Bake in a slow oven 150C/300F/gas mark 2 for 40 minutes until dry and crisp.

      

              June 2012 Daring Cooks Challenge - Cannelloni        

    Recipe Source: Cannelloni di magro – Manuela Zangara; Cannelloni di carne – Manuela Zangara; Cannelloni al pesto – Manuela Zangara; Cannelloni with Ricotta, Ham and Fontina from http://www.ricettedellanonna.net/cannelloni-ricotta-prosciutto-cotto-e-fontina/


    Blog-checking lines: Manu from Manu’s Menu was our Daring Cooks lovely June hostess and has challenged us to make traditional Italian cannelloni from scratch! We were taught how to make the pasta, filling, and sauces shared with us from her own and her family’s treasured recipes!

    I loved this month's challenge since I have always wanted to do a "healthy" version of cannelloni for my gym buddies. I had a great time thinking and working out the method for creating a "gym junkie friendly" recipe.

    Healthy charred onion and spinach cannelloni
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    I made a low-fat/high-protein/low-carbohydrate version for my gym buddies who are very health conscious. I made the pasta using a large omega-3 egg, 70 gm of gluten flour, 30 gm of de-fatted soy flour and 1 teaspoon of lemon juice and enough extra water to make the dough's consistency correct which made an intensely yellow-coloured and super-high protein pasta with only 14 grams of carbohydrates for the whole batch of pasta sheets. I used a pasta rolling machine to make the sheets as thin as possible giving the sheets a long rest between rollings since the very high-protein content makes stretching the sheets a longer process than if using normal plain flour. Then I made the filling with freshly cooled, cooked, chopped and drained spinach and silverbeet, charred onion rings, low-fat/no-salt ricotta cheese, 2 tablespoons of chia seeds made into a gel with 1 cup of strong spinach and vegetable stock, balsamic glaze with tons of pepper and chilli flakes; also I made some olive oil infused wheat germ crumbs for the topping. I didn't use any béchamel sauce at all I made sure that I used plenty of greens (spinach and silverbeet), charred onion rings and the chia gel which really adds a wonderful moistness and creaminess to the dish. I only recently discovered chia seeds and how they can add a lot of flavour, moisture and creaminess to a recipe. 

    I really liked the ease of this recipe and the incredibly tasty filling which was creamy and flavoursome, it went down well with my buddies, the pasta actually tasted good and its mouth feel was just fine.

    A wonderful challenge thank you so much to our lovely host Manu.

    I worked out the nutritional information for the dish, the recipe made enough for four servings. Per serving; energy 350 cals, fat 11.5 gm, carbs 18 gm, protein 44 gm.     

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    Here is the link to the challenge recipes Manu did a wonderful job on the write-up I especially like the Cannelloni di magro recipe.   .
              April 2012 DC challenge - create your own recipe        
    What an interesting month this was, our hosts David and Karen from Twenty-Fingered Cooking challenged us to create our own recipe (using one ingredient) from each of the following lists.

    List 1: Parsnips, Eggplant (aubergine), Cauliflower
    List 2: Balsamic Vinegar, Goat Cheese, Chipotle peppers
    List 3: Maple Syrup, Instant Coffee, Bananas

    Blog-checking lines: Our April 2012 Daring Cooks hosts were David & Karen from Twenty-Fingered Cooking. They presented us with a very daring and unique challenge of forming our own recipes by using a set list of ingredients!

    I really loved this I was almost on the way to the airport when this was posted so I only had a short time to think and do the challenge I came up with the following which was a great meal.

    I'm still on holidays so I could only do one versions this month, so the reason for the short posting this month.

    Ploughman's Dinner
    This is the dinner I had tonight super yum yum!
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    I had all day to wait for the delayed flight I was going on, I was looking at the ingredient lists and a brilliant idea came to me in a flash which used nearly all the ingredients it is the ploughman's feed bag which is a classic pub meal here in Australia and the UK. It consists of crusty bread with pickled vegetables and cheese, this meal can be very fancy or very basic depending on the quality of ingredients and the cheese used. I made the cheese from goat's milk a very easy and quick process (and a lot cheaper (1/3 the price) than packet goat's cheese) and then I coated it in powdered seaweed (ground nori sheets) to simulate ash since I couldn't find a good recipe for the ash coating. Then I quick-pickled the vegetables (carrots, cauliflower and small banana chillies) again a fast and simple process I already had a couple of onions and little cucumbers already made from a previous Daring Cooks challenge. Then I made the bread (parsnip, walnut and coffee) again quick and simple.

    Here are the ingredients used for the ploughman's dinner
    List 1: Parsnips, Cauliflower
    List 2: Balsamic Vinegar, Goat Cheese
    List 3: Maple Syrup, Instant Coffee

    I have to say that home made goat's cheese is nothing like the packet stuff at all it is so white!!! (it glows whiteness), soft and mild with a wondrous tang that goes so well with the quick pickled vegetables which where smashing (not too strong a nice mellow flavour) the use of white balsamic vinegar/maple syrup really adds that touch of elegance instead of using harsh white vinegar and white sugar. And the bread was superb I eat one whole loaf myself. This was a real winner and so quick and simple yet so tasty, the contrast of textures and the balance of sweet sour and tangy is spot on. I will be making this again while I'm in Melbourne for my friends there.
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    Quick-Pickled White Balsamic Vinegar & Maple Syrup Ploughman's Vegetables
    Adapted from this recipe
    Makes about 2 litres (8 cups)
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    1/2 head of cauliflower
    4 small banana chillies
    3 carrots sliced in crinkle-cut
    4 teaspoons coriander seeds
    4 teaspoons fennel seeds
    4 teaspoons mustard seeds
    2 teaspoons dried thyme
    1 cup white balsamic vinegar
    1 cup water
    1/4 to 1 cup maple syrup (check the sweet/sour balance when you have added 1/4 cup of syrup then add some extra until you get a good balance)
    2 tablespoons pickling or kosher salt
    1. Toast the coriander, fennel and mustard seeds in a dry pan until they smell fragrant. Stir or toss occasionally. As soon as you hear the first seed pop, turn off the heat.
    2. Meanwhile, break the vegetables into pieces you’d want to eat as a pickle — neither too big nor too small. Do this by cutting down around the stem, then breaking the clumps or florets into smaller pieces. You may want to trim the stem pieces as you go.
    3. Boil the vinegar, syrup, salt and water until everything is totally dissolved.
    4. Add the vegetables simmer 10 secs then let the liquid cool until room temperature. Can be used after a couple of hours (the vegetables will be crisp and spicy).
    5. You can place the hot pickles and hot liquid into clean glass jars with new lids and store up to one year.

    Homemade Goat’s Milk Ricotta Cheese
    Recipe from Honest Cooking
    Makes two 1/2 cup cheeses

    Ingredients:
    4 cups / 1 litre goat’s milk
    1 teaspoon sea salt
    3 tablespoons freshly squeezed lemon juice

    Equipment:
    1 stainless steel or ceramic pot (non-reactive material, like aluminium)
    1 large piece cheesecloth
    1 bowl
    string

    Directions:
    1. In a large pot, add the goat’s milk and salt. Heat gently on low-medium heat, stirring occasionally to keep the milk from scorching on the bottom.
    2. Just before the milk boils (no need for a thermometer, just watch carefully), take it off the heat, add the lemon juice and give it a gentle stir (you should see the milk split almost instantly). Let the pot sit undisturbed for 5 minutes.
    3. While you’re waiting for the milk to become cheese, line a bowl with cheesecloth.
    4. Pour the milk mixture gently into the bowl. Pick up the sides of the cloth, tie a string around the top and hang, leaving the curds inside the cloth, and letting the whey drip out into the bowl.
    5. After 45 minutes to 1 hour, your ricotta should be ready to eat. If you prefer a richer, thicker cheese, let it hang for another hour or so. Remember the longer hanging time, the denser cheese. Store leftovers in a glass container in the fridge.

    Roasted Parsnip, Walnut & Coffee Bread
    3 cups bread (12%+ protein) flour
    1 cup roasted parsnip purée (made from ½ kg/1 lb parsnips)
    3 teaspoons instant yeast
    ½ teaspoon salt
    3 tablespoons walnut meal
    ½ teaspoons instant coffee
    1/8 cup hot water (approximately)

    1. Add all the ingredients except the water into a large bowl, combine using a kneading motion, add water a tablespoon at a time until the mixture looks like normal unkneaded bread dough.
    2. Knead about 10 minutes until it has the feel of a baby's smooth bottom.
    3. Place into a covered oiled bowl let it raise until doubled in volume (about an hour).
    4. Punch down shape into 2 loaves.
    5. Let the loaves rise until almost doubled (about 1/2 hour).
    6. Bake in a preheated moderately hot 200C/400F/gas mark 6 oven for about 30 minutes - 40 minutes.
              March 2012 Daring Bakers' Challenge - Crackle, tiger, giraffe, alligator, leopard, or Dutch-crunch bread        
    This month's challenge was to make crackle bread (also called Dutch-crunch), this bread is usually a soft textured crumb with a wondrous patterned topping that is similar to a giraffe or a tiger. The topping is very crunchy and has a wonderful taste this type of bread is perfect for sandwiches. This was a great challenge and the results are delicious I had some trouble getting the topping to brown but after eight batches I worked out that it is the sugar in the topping that browns the crust, so if you want dark brown spots add a generous amount of sugar to the topping.

    Recipe Source: The recipe for the Dutch Crunch topping came from Rose Levy Beranbaum’s The Bread Bible. The recipes for the breads we’ve suggested came from The Bread Bible and an adaptation of a recipe found on bakingbites.com (http://bakingbites.com/2006/09/cooking-school-dutch-crunch-bread/).

    Blog-checking lines: Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!


    Dutch Crunch Topping

    Servings: This recipe should make sufficient topping for two 9x5 loaves (23cmx13cm) or 12 rolls. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half.

    Ingredients

    2 tablespoons (2 packets) (30 ml) (15 gm/½ oz) active dry yeast
    1 cup (240 ml) warm water (105-115º F) (41-46°C)
    2 tablespoons (30 ml) (30 gm/1 oz) sugar
    2 tablespoons (30 ml) vegetable oil
    ½ teaspoon (2½ ml) (3 gm) salt
    1½ cups (360 ml) (240 gm/8½ oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)

    Directions:

    1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
    2. Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.
    3. Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.
    4. When baking, place pans on a rack in the centre of the oven and bake your bread as you ordinarily would. The Dutch Crunch topping should crack and turn a nice golden-brown colour.

    Crackle, tiger, giraffe, alligator, leopard, or Dutch-crunch loaves and bread rolls
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    Today is my bread baking day so perfect timing I will make all the bread today crackle bread and watch for the results.

    WOW I have seen this bread in the shops in Australia it is called tiger bread (occasionally I have seen it called giraffe bread or crackle bread) I have always wondered how they do the topping! I know in the oven, the starches of the topping gelatinize, dry out, firm up and crackle, in that sequence. The topping imparts a slightly sweet, yeasty flavour and a crispy, crunchy texture that contrasts nicely with the light and tender products. The topping can be applied to any type of dough that is baked between 360°F and 375°F. (182°C to 190°C).

    I used my normal soft white bread recipe (3 cups bread flour, 1 cup warm milk, 2 tablespoons oil, 2 teaspoons dried yeast, 2 teaspoons salt and ½ teaspoon lemon juice), I made two batches of dough. With one batch I made two long loaves and with the other batch I made six (115 gram/4 oz) rolls.

    I used dark sesame seed oil for the crunch topping. The sugar helps brown the topping so increase the sugar if you want a darker topping. The yeast is there to add a yeasty beer taste to the topping.

    WOW how good is the topping it really is crunchy with a slight sweetness and the toasted sesame flavour comes out so well. We ate it all up immediately so sorry for no sandwich pictures.

    I heavily coated the loaves with the paste and let them rise after 20 minutes the paste had crackled and looked so intriguing
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    The baked loaves
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    Tiger Bread Rolls
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    I made up a batch of bread rolls using the bread recipe above but I divided the dough into six balls. I lightly coated these in the paste I used only half of the topping recipe just to see what difference I would get in the pattern.

    The bread rolls coated in the topping
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    A third batch of loaves
    I made another batch I very heavily coated the loaves in a very thick layer made up with twice the normal sugar to enhance the browning of the topping and baked them off. This time I only got very large patches on the topping notice how much browner the topping is as compared to the other batches
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    Tiger Paste Recipe
    I made another batch of rolls, this time I made up the crackle topping using this recipe (by weight) rice flour 100%, warm water 100%, dark sesame oil 10%, sugar 15%, yeast 15% and salt 5%. This time I made sure that I added the paste about 15 minutes before I baked them. Certainly this was the best tasting topping and also the most crunchy though the least attractive looking LOL LOL.
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    Here is a listing of all the tiger paste recipes I could find on the net. They are all about the same (except one) the only difference is when you add the paste (i.e. just after shaping, half way through the final proof, or just before we bake the bread) and how thickly you apply it to the bread (thin for small scales and thick for larger scales).

    'Rye & Beer' tiger paste
    Light Rye flour 7 tablespoons (105 ml) 60gm
    Beer ('Roaring Meg') 80 ml
    Yeast dried 2 gm
    Salt 2 gm

    'Rice & Sesame' tiger paste
    Rice flour 6 tablespoons (90 ml) 60 gm
    Warm water 65 ml
    Sesame Oil 1½ teaspoons
    Sugar 1 teaspoon
    Yeast 1½ teaspoon dried

    'Australian Artisan Bakery' tiger paste my friend's recipe
    rice flour 6 tablespoons (90 ml) 60 gm (or use semolina or tapioca flour)
    warm water 55 ml
    vegetable oil 10 ml (sesame oil is great to use if you want a stronger flavour)
    ½ teaspoon vegemite (or another yeast paste)
    sugar 10 gm
    dried yeast 10 gm
    malt extract ½ gm
    salt 2½ gm

    'Challenge' tiger paste (from Rose Levy Beranbaum’s The Bread Bible)
    rice flour 6 tablespoons (90 ml) 60 gm
    warm water 60 ml
    vegetable oil 7½ ml
    sugar 7½ gm
    active dry yeast (6 ml) 3¾ gm
    salt ¾ gm

    'Thin' tiger paste (http://bakemyday.blogspot.com.au/2008/10/hellooo-tiger-bread.html)
    rice flour 6 tablespoons (90 ml) 60 gm
    salt 1½ gm
    sugar 3 gm
    boiling water (1 cup) 240 ml
    dried yeast 1½ gm
    vegetable oil 1½ ml

    Pain Marche's Recipe: (from DB member Gourmande)
    joshinko * 250 g
    cake flour 15 g
    fresh yeast 25 g
    salt 5 g
    malt extract 2 g
    water 275 g
    sugar 5 g
    lard 30 g

    *"joshinko" is for making Japanese sweets, it's not exactly a rice flour, it's more processed, like "instant".

    Batch Two
    I have been trying to get the topping to go brown this batch no luck I followed the recipe to a "T" and used all the paste. It cracked with large patches. I will have to try a few other things, I even put it under the grill (broiler) to brown it up no luck. *sigh*
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    Batch Three
    Home made rice flour tiger topping
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    This time I made my own rice flour (a couple minutes in my ex-Gloria Jean's coffee $5 grinder was enough) to make the crunch topping this time I got a much better result than the packet rice flour batches. I added some sesame seeds to the topping on a couple of them just before baking.

    The home made rice flour certainly browned up better than the packet flour but I'm still slightly unhappy about the look of it, I want to experiment some more. Maybe I'm baking them at too high a temperature my oven's at 240°C/465°F which is the normal heat I always bake bread these took 45 mins to bake which is really a long time for rolls. Maybe next time I will go for 220°C/430°F or even the much lower 350°F/180°F, and I'll try steam which should make the topping go browner.
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    For the last three batches I let the paste rise until it had doubled in volume (i.e. I made the paste as soon as I had finished kneading the bread) I found it made no difference to as compare to the "15 minute version" in the challenge. The longer time makes the topping taste better because it has a stronger yeastier taste when you let it rise for a long time. I have made about eight batches of six rolls now trying to get a dark brown patterning on the crust but I haven't been able to achieve it as get, I have tried varying the
    1.thickness of the topping (thin vs thick)
    2 how long I let the topping rise before I apply it (15 mins vs doubling in volume)
    3.when I apply the topping (half way through the proof vs just before baking bread)
    4.used two brands of store bought rice flour
    5.ground my own rice flour
    6.I added vegemite to the topping
    7.different temperatures of oven (moderate to very hot)
    the only thing that made any difference was making my own rice flour and that only made a golden brown colour in the final patterned crust not a dark brown colour as I had hoped for. I really have no idea how to get a dark brown colour on the crust. I have looked hi and low on the internet searching for any reliable advice on this and cannot find any at all. If any body as tips or hints please share it!

    Batch Four
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    I tried another batch this time using steam and I got almost white rolls so I don't think steam is the answer, usually steam is used to create a humid atmosphere so the crust stays soft for the first part of baking, the oven spring is much better and a nice crust is formed in the second half of baking i.e. steam in the first part of baking gives us a crisp crunchy crust but doesn't necessarily brown the crust. This batch was very crunchy but not brown at all. (I saw this advice in couple of websites but it doesn't seem to work for me.)

    I will try increasing the amount of sugar maybe I will try brown sugar to see what happens this time.

    Don't get me wrong the rolls I have made have been tasty and have had great crunchy crust it's just that I'm looking for a browner colour on the topping.

    Batch Five
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    Finally after a lot of experimenting I have worked out how to colour the topping. It is the sugar that browns the topping so if your batch is too pale add more sugar next time I used honey (since I had to use it) about 2 tablespoons for half a batch of the topping (120 gm rice flour, 120 gm water, 2 tablespoons honey, 2 teaspoons sesame oil, 1/4 teaspoon salt) it was only slightly sweet tasting when baked.
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              March 2012 Daring Cooks' - Braving the braise        
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    This month's Daring Cooks' challenge was to braise we had complete freedom to do any sort of braise we wanted. What a fun challenge and so much freedom and from the superb responses from the other forum members this challenge went down really well, so many braise using all sorts of ingredients such as chicken, duck, pork, beef short ribs, fennel, root vegetables, tofu even moose!

    Recipe Source: Michael Ruhlman – Ruhlman’s Twenty

    Blog-checking lines: The March, 2012 Daring Cooks’ Challenge was hosted by Carol, a/k/a Poisonive – and she challenged us all to learn the art of Braising! Carol focused on Michael Ruhlman’s technique and shared with us some of his expertise from his book “Ruhlman’s Twenty”.

    See the PDF of the challenge recipes with hints and tips here.

    Balsamic vinegar and honey beef short ribs
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    I have been wanting to do a short rib recipe for a little while now so this challenge was perfect. Braising is such a great technique because:-
    1. the searing gives you great colour and add lots of flavour to the final dish
    2. as the connective tissues break down, they dissolve and form gelatin, which thickens the cooking liquid and gives it body and shine, meanwhile
    3. the braising causes the muscle fibers to absorb moisture from the cooking liquid and steam. Which gives you a juicy piece of meat. Braising also melds flavours from the stock, vegetables and any herbs and seasonings.

    So it is important to pay attention to searing the meat correctly (including the bones), and the flavouring ingredients in the braising liquid. Take careful note of all the wonderful tips and hints that our lovely hostess Carol has included in the challenge write up they really do work. I like a longer slower braising time at the lowest temperature 140°F/60°C to cook meat safely I think it really adds a lot more flavour into the meat.    

    This recipe uses an initial eight hour marinade of fried tomato paste for acidity, onions and garlic which is cleaned off then the ribs are seared, and then they are braised for 14 hours at 140°F/60°C (in a cool oven) in a mixture of ironbark honey and aged balsamic vinegar, a little red wine, smoked paprika, chilli flakes, bay leaf, a mirepoix, lots of pepper and the marinade. I used two bush tomatoes (an Australia native herb that is a strongly flavoured of tomato and eggplant even one is enough to perfume a whole room!) in the braising broth also, I was very lucky and got 3 kgs (6.6 lbs) of short ribs for only $10 (they were on special in the Asian butcher shop usually $15/kg) which consisted of two enormous slabs of meat studded with ribs. After the ribs were cooked and cooled the fat is taken off and the sauce is reduced to a thick shiny sticky consistency it has a super concentrated flavour. I was very impressed with the colour and flavour of the ribs a small amount of sauce goes a long long way in this recipe. Enough for many many meals I got almost 12 cups of braised meat and liquid.  I will make a meal using the ribs in the next of couple of days since I want maximum flavour infused into the meat. Incidentally I got a new camera so that's the reason for all the close-up shots of the ribs I was experimenting it is an Aldi Traveller brand $56 point and shoot.

    The butcher told me that oxtail will be on special soon maybe I will try that next, since all braises freeze well.

    The two humongous slabs of beef ribs they are about 1.5 kgs (3-1/3 lbs) each!
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    Seared beef ribs
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    The braised ribs cooled overnight in the refrigerator
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    The braised ribs before they were covered in the reduced sauce, even these are delicious
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    Caramel miso duck nibbles
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    I just had to do the caramel miso sauce it sounds so tasty, I got some duck pieces from my favourite gourmet butcher, I seared them to crisp up the duck skin and then oven braised them in the caramel miso sauce. Then I rested the braised meat in the fridge overnight then I removed a voluminous amount of duck fat (almost 1-1/2 cups) and strained the braising liquid and reduced it until it was thick and shiny. I used my new chopper to cut the cold braised duck pieces into bite sized nibbles (I find it is much easier to cut cooked poultry when it is cold). I coated the nibbles with the reduced caramel miso sauce and broiled (grilled) them until well coloured. I don't make duck that often since most of my friends dislike it (bad experiences at restaurants, greasy and tasteless) even my friend Cherie liked these nibbles, not greasy at all. The caramel miso sauce is to-die-for and can be used for meat and veggies a great recipe.
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    Slow braised sweet chilli squid
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    This is one of my favourite summer seafood dishes it is embarrassingly easy to make and it's a real crowd pleaser. When squid is slow braised it becomes extra soft (melt in your mouth) and sweet and in combination with sweet chilli sauce and a tomato/onion based pasta sauce produces an unctuous amalgam that emphasises the taste of the squid. The squid sauce is sweet and mild and perfect as a sauce for a seafood pasta dish. I seared the squid pieces and braised them for six hours on the lowest simmer.

    Slow braised sweet chilli squid
    (1-1/4 kg)(2-3/4 lb) 3 large squid (or you can use baby octopus about a dozen or so)
    3 cups pasta sauce (the kind that uses mainly tomato and onions, I use a good store bought kind, you can make you own if you wish, the sauce must be thick)
    3 tablespoons sweet chilli sauce
    optional 2 cloves of garlic crushed
    fresh lemon or lime juice, to taste if the sauce becomes too sweet

    Directions
    1. Clean the squid (remove the beak, the central clear cartilage, the fins, ink sack, the innards and scrap off most of the 'coloured' outer skin and scrap the tentacles to make sure that all of the sucker cartilage is removed). Cut the flesh into 2 cm (1 inch) pieces, cut the tentacles into 5 cm (2 inch) lengths. The pieces reduce in size by about 75% when braised so remember to cut the pieces much larger than the final cooked size. You can sear the pieces if you wish this adds a lot more flavour and colour to the pieces but increases the braising time by twice. Place the pieces into a medium stew pot.
    2. Add the pasta sauce, the sweet chilli sauce and the optional garlic.
    3. Slow braise uncovered in a very slow (90C/195F) oven or on the stove top just below a bare simmer for about 3 hours (check at 1 hour to see how much squid liquid is given off if there is a lot leave the pot uncovered, if the sauce is already thick cover the pot and add some water as needed during the braise) until the squid is soft to the tooth and the sauce has thicken and turned a brownish red colour, I have found you can simmer the sauce all day all that happens is the squid flesh becomes softer and softer and the sauce becomes more and more mellow. Makes 4 cups of squid pasta sauce suitable for about 8 servings.
    4. The squid pasta sauce is much better the next day, store in the fridge up to 5 days.
    5. Add fresh lime or lemon juice at the end of the cooking process to counter excessive sweetness if desired. Gremolata would be an excellent addition to the pasta dish.
    Notes:- try to get small-sized squid or baby octopus since their cooking time is about 2-3 hours, while one large (1-1/3 kg/3 lb) octopus can take 6+ hours!
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    A couple of questions about the squid from the challenge host
    1) You said searing increases the braising time...why? Do you have to the sear? Does the squid turn brown?
    2) How do you serve it - pasta, polenta, by itself?
    My answers
    Thank you so much for the kind kinds. Yes squid/octopus is perfect for long slow braising unlike some other seafood.
    Answer 1) There are two ways to cook squid one) fast and furious in a fry pan or a BBQ or two) a long slow bare simmer. So if you sear the squid first basically it is cooked therefore if you braise it after searing you need a lot more time to make the squid tender again. No you do not need to sear I usually just throw in the freshly cleaned and cut squid pieces into the sweet chilli tomato/onion sauce and braised it just like that with no problems. For special occasions I like to sear the squid first since it adds an additional flavour dimension to the final sauce but there is no real need to sear first if you do not want to. The sweet chilli tomato/onion sauce colours the squid flesh a light brown/red hue, if you sear first then the squid gets a very light brown colouring in addition to the brown/red hue that the sauce imparts to it.
    Answer 2) I just cook up some dry packet pasta and heat up some of the sauce and just add that to the pasta. I like to use black squid ink pasta to show off the colour of the squid and sauce. I think polenta (or sweet potato gnocchi) would be wonderful with the squid sauce though I never have had it that way. The squid sauce is great on pizza as well especially if you add some extra seafood like oysters or clams etc to the topping.

    Double squid pasta with gremolata
    Slowed braised sweet chilli squid served on squid ink pasta with gremolata
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    I had surprise lunch guests over so I thought that I would serve up the braised sweet chilli squid I made a few days ago I love this sauce since it takes no time to made up a restaurant quality dish (in appearance and flavour) literally 5 minutes. The use of squid ink pasta really adds a lovely base seafood flavour to the dish which enhances the braised squid sauce taste while the germolata adds a lovely "fresh" zing to the dish I never used germolata before now it is a must for me. For this recipe I cooked some squid ink pasta (5 mins), made the gremolata (4 mins) while heating the sweet chilli squid (3 mins in the microwave) then finally I added some sliced marinated sweet chillies as a garnish. The final dish looks stunning the contrast of colours and textures makes its very visually appealing. This was a smashing dish I thought there is something about the texture contrast of the squid and the pasta that is delightful. And I have half of the sauce left! I liked this dish so much I'm having it for dinner tonight with some guests. Serve with crunchy bread and a green salad. I think you can see why this is my all-time favourite summer seafood pasta recipe, it's simple fast and always gives a spectacular looking result.
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    The gremolata recipe
    Anchovy dill gremolata
    A gremolata is a quickly made condiment used to finish savoury dishes with bright fresh citrus-herb flavours.
    Ingredients:
    2 anchovy fillets, chopped fine
    1 lemon peel, zested fine
    1 garlic clove, minced fine
    1/4 cup Italian flat-leaf parsley, chopped fine
    1 tablespoon dill fronds, chopped fine
    1-1/2 tablespoons extra virgin oil
    1 teaspoon anchovy oil
    Optional 1 tablespoon shallot, finely chopped

    Directions:
    In a mortar and pestle mash and pound all the ingredients until a paste is formed. Dab or sprinkle sparingly over the pasta.

    If you like you can make orange fennel gremolata replace the lemon zest with orange zest and replace the dill with fennel fronds. Instead of the shallot use fennel.

    Sticky Sweet Braised Tofu Steaks with Asian Germolata
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    I wanted to braise at least one non-meat ingredient for this challenge I just had to make a braised tofu recipe (I love tofu and am always looking for ways to enjoy it). I have been wanting to make sticky sweet tofu (tau hu kho) for a while now so this was the perfect challenge for this dish. And since I'm in love with germolata at the moment I made an Asian germolata to serve with the braised tofu it consisted of coriander, lime zest, garlic, Thai basil, mint, lemongrass, crispy fried chilli pawn (shrimp), salt and dark roasted sesame seed oil. I seared the sliced bite-sized firm tofu pieces until lightly brown then I braised them in a mixture of kacap manis, honey, rice wine vinegar, ginger powder, onion powder, chilli paste and vegetable stock. During the simmering the braising liquid reduces to a thick shiny sauce which coat the pieces with sticky sweet deliciousness. I really like this cooking method for tofu it adds so much flavour and colour to the bean curb. These taste great at room temperature great for dinner parties. I just love how the bean curd absorbs the braising liquid and the sweet sticky coating is to die for, and I think the Asian germolata is a great addition to the original basic braised tofu.

    Sear the tofu pieces until brown
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    When seared transfer to a shallow saucepan and braise until the pieces expand about 15% (about 30 minutes to an hour), I fried the tofu in two batches you can see the difference before (the light coloured pieces) and after (the dark pieces) braising
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    The tofu after braising
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    The tofu topped with Asian germolata
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    Sticky Sweet Braised Tofu Steaks
    makes 12 mini-steaks
    500 gm (1 lb) extra firm tofu block
    3 tablespoons vegetable stock (or water)
    2 tablespoons soy sauce, salt-reduced
    3 tablespoons kacap manis
    2 tablespoons rice wine vingear
    juice from one lemon or two limes (use the zest for the Asian gremolata)
    2 tablespoons honey
    2 teaspoons dark sesame oil
    2 teaspoons ginger powder
    2 teaspoons onion powder
    1 teaspoon chilli paste
    1/2 teaspoon black pepper
    dash of salt
    2 tablespoons olive oil (for frying)

    Directions
    1. Combine all the braising ingredients in a small bowl mix well check for taste it should be slightly sweet with a salty sour after-taste adjust seasoning as needed, set aside.
    2. Drain tofu, slice into 1-1/2 inch (4 cm) square pieces about 1/2 inch (1-1/4 cm) thick, pat dry with paper towels. Squares work best for searing and braising.
    3. Add oil to a frying pan heat on medium heat until the oil shimmers.
    4. Fry the tofu until browned (about 3-5 minutes each side). Do not overcrowd the frying pan, it is best to fry the tofu in small batches. Remove browned pieces set aside. Clean the fry pan if needed.
    5. Add the braising liquid into the frying pan gently heat until barely simmering, add the browned tofu pieces in one layer braise (turning once or twice) until the pieces expand about 15% (about 30 minutes to one hour) and the braising liquid is thick and coats the tofu (add more water as needed). Check for sweetness add lemon juice as needed. Serve warm or at room temperature, braised tofu reheats wonderfully. It tastes even better the next day. Stores for 5 days in the fridge.

    Asian Gremolata
    Provides a generous topping for 12 sticky sweet tofu steaks
    A herb-citrus gremolata made with traditional Asian ingredients

    Ingredients:
    2 tablespoon crispy fried pawn (shrimp) flakes or crispy fried shallots, chopped fine
    2 lime peels (or 1 lemon peel), zested fine
    2 garlic cloves, minced fine
    1/4 cup coriander (cilantro), chopped fine
    1 tablespoon lemon grass, chopped fine
    1 tablespoon Thai basil, chopped fine
    1 tablespoon mint, chopped fine
    2 to 3 teaspoons sesame oil
    1 tablespoon shallot, finely chopped
    1 teaspoon chilli paste (mild or hot as to taste)
    1/4 teaspoon salt

    Directions:
    In a mortar and pestle mash and pound all the ingredients while adding teaspoons of sesame oil until a paste is formed. Dab or sprinkle generously over the braised tofu pieces.
              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.
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    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



    Notes:
       
    • Binders
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    • 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."
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    • 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. 
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    • 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 http://www.taste.com.au/recipes/17181/tuna+rissoles

    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. 

    Ingredients:
    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

    Directions:
    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
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    Starting to mix the patty mixture           
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    About ready to be tested
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    The test ball to check if the mixture will hold together
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    Form patties using a ½ cup measuring cup
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    Crumb (bread) the patties                   
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    Cover and refrigerate


    Preheat frying pan add oil wait until the oil shimmers add patties well spaced out onto the pan
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    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)
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    Enjoy picture perfect patties
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    This patty was pan-fried on my cast iron fry pan notice the shiny very crisp crust as compared to the patty above
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    Zucchini, prosciutto & cheese fritters


    Servings: makes about 8-10 two inch (five cm) fritters
    Recipe can be doubled
    adapted from http://smittenkitchen.com/2011/08/zucchini-fritters/

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

    Ingredients:
    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

    Directions:
       
    • 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.
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    Cooked fritters
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    California Turkey Burger


    Servings: makes about 10 burgers
    Recipe can be doubled
    adapted from Cooking Light Magazine September 2005:
    http://www.myrecipes.com/recipe/california-burgers-10000001097016/

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

    Patties:
    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

    Directions:
    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.                                                                                                         

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    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

    Ingredients:
    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

    Directions:
    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
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    Potato Rösti


    Servings: makes two large rösti
    adapted from a family recipe

    The classic rösti; cheap, easy and so tasty.

    Ingredients:
    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

    Directions:
       
    1. Grate lengthwise the peeled potatoes with a box grater or a food processor.
    2.  
    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.
    4.  
    5. Return dried potato to bowl add the egg, cornflour, pepper, and salt.
    6.  
    7. Mix until combined.
    8.  
    9. Preheat a frying pan (cast iron is best) until medium hot, add 2 teaspoons of oil wait until oil shimmers.
    10.  
    11. Place half of mixture into the pan, flatten with a spoon until you get a smooth flat surface. Lower heat to medium.
    12.  
    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.
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    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.
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    Pictures of the finished small rösti
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    Pictures of the large rösti
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    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
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    Patties pan frying
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    The finished patties
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    Meatballs
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    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
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    Frying the meatballs
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    The finished meatballs
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    Of course I made spaghetti and meatballs for dinner so so delicious
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    Thai Fish Cakes
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    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 http://thaifood.about.com/od/thaiseafoodrecipes/r/classicfishcakes.htm 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.

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    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 http://www.taste.com.au/search-recipes/?q=patties&publication=
    An index of Aussie rissole recipes http://www.taste.com.au/search-recipes/?q=rissoles&publication=
    An index of American patty recipes http://allrecipes.com/Search/Recipes.aspx?WithTerm=patty%20-peppermint%20-dressing&SearchIn=All&SortBy=Relevance&Direction=Descending
    An index of American burger recipes http://busycooks.about.com/cs/easyentrees/a/burgers.htm 
    A great vegetable and chickpea recipe http://www.exclusivelyfood.com.au/2006/06/vegetable-and-chickpea-patties-recipe.html
    A baked vegetable patty recipe http://patternscolorsdesign.wordpress.com/2011/02/20/baked-vegetable-patties/
    Vegetable patty recipes http://www.divinedinnerparty.com/veggie-burger-recipe.html
    Best ever beet(root) and bean patty http://www.thekitchn.com/restaurant-reproduction-bestev-96967
    Ultimate veggie burgers http://ask.metafilter.com/69336/How-to-make-awesome-veggie-burgers
    One of best zucchini fritter recipes http://smittenkitchen.com/2011/08/zucchini-fritters/ 
    Old School Meat rissoles http://www.exclusivelyfood.com.au/2008/07/rissoles-recipe.html
    How to form a patty video http://www.youtube.com/watch?v=iHutN-u6jZc
    Top 12 vegetable patty recipes http://vegetarian.about.com/od/veggieburgerrecipes/tp/bestburgers.htm
    Ultimate Meat Patties Video http://www.chow.com/videos/show/youre-doing-it-all-wrong/55028/how-to-make-a-burger-with-hubert-keller
    Beautiful vegetable fritters so pretty http://helengraves.co.uk/tag/beetroot-feta-and-chickpea-fritters-recipe/   
    Information about veggie patties http://kblog.lunchboxbunch.com/2011/08/veggie-burger-test-kitchen-and-lemon.html  

    Disclaimer:
    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! :)
              Harvard Upsets 5th-Seed Cincinnati 61-57        
    Those kids from Harvard are getting a passing grade when it comes to the first game of the NCAA tournament.
              PIRATAS DEL CARIBE:LA VENGANZA DE SALAZAR        




    Título

    Piratas del Caribe: La venganza de Salazar
    Título original
    Pirates of the Caribbean: Dead Men Tell No Tales
    País
    USA
    Estreno en USA
    26/05/2017
    Estreno en España
    26/05/2017
    Productora
    Walt Disney Pictures, Jerry Bruckheimer Films
    Distribuidora en España
    Buena Vista
    Director
    Joachim RønningEspen Sandberg
    Guión
    Jeff Nathanson
    Reparto
    ,,,
    Calificación
    No recomendada para menores de 12 años


    Empujado hacia una nueva aventura, un desafortunado Jack Sparrow descubre que los vientos de la mala fortuna soplan incluso más fuerte cuando los mortales piratas fantasmas liderados por su viejo enemigo, el terrorífico Capitán Salazar (Bardem), escapan del Triángulo del Diablo decididos a matar a todo pirata en el mar, él incluido. La única esperanza de supervivencia del Capitán Jack se encuentra en la búsqueda del legendario Tridente de Poseidón, un poderoso artefacto que otorga a su poseedor un control total sobre los mares.


    ....La cinta dirigida por Joachim Rønning y Espen Sandberg -nominados al Oscar a Mejor película extranjera en 2012 por Kon-Tiki- tiene un desarrollo similar y predecible a las demás entregas, no toma riesgos en cuestión de estructura, pero sigue sobresaliendo visualmente con los efectos visuales, los escenarios y las batallas navales que aporta. El problema es que a la mitad la película se siente sobrecargada de acción y no encuentra un momento de tranquilidad para dejar al espectador descansar. Lo que empieza por impresionar se transforma en algo tan estridente que cansa.  
    Johnny Depp se sigue sintiendo absolutamente cómodo en su personaje y quizá sea esta costumbre de tenerlo presente como Jack Sparrow lo que provoque que su interpretación ya no sea algo que destaque, como sucedió con aquella nominación al Oscar que consiguió en 2004 por la primera cinta de la saga, La maldición del Perla Negra. De todas formas, sigue siendo encantador.
    La película cuenta con tres nuevas caras principales: Brenton Thwaites y Kaya Scodelario, Henry y Carina, respectivamente, dos personajes cuya química en la pantalla grande satisface, pero sólo logra evocar la entretenida dinámica entre Orlando Bloom y Keira Knightley. Javier Bardem por su parte, hace un villano suficientemente aterrador pero tampoco indispensable.
    La más reciente película de Piratas del Caribe se mantiene a flote por la fidelidad y la nostalgia de los fans y porque las batallas navales no se han vuelto tan comunes en las películas, y por lo tanto no han llegado a cansar del todo al espectador, como es el caso de otros reboots, secuelas o precuelas. Pero siendo honestos, ¿podemos dejar ir ya a Jack Sparrow?(CINE PREMIERE).
    uando Gore Verbinski inauguró la  saga de Piratas del Caribe hace 14 años consiguió la nada desdeñable tarea de dar vida e insufar de credibillidad cinematográfica a una atracción de feria. Tenía la virtud este primer capítulo de confgurar un mastodóntico espectáculo en el que se percibía un cierto regusto clásico a través de un equilibrado tono a medio camino entre el cine de aventuras y la fantasía. Para conseguir este jugoso cóctel recurrieron a la iconografía marítima, a sus leyendas y los plasmaron mediante una imaginería visual adictiva y contagiosa.
    Pero seguramente la saga que se constituiría a partir de ese momento no hubiera alcanzado las cinco entregas a las que ahora llega si no fuera por Johnny Depp y la icónica composición de su Jack Sparrow. De entre todas sus caracterizaciones estrafalarias recientes, esta ha sido sin duda la que más le ha acercado al público por su naturaleza divertida, bufonesca y patosa al mismo tiempo que entrañable.
    Jack Sparrow es el centro sobre el que gravita toda la saga y lo único que  ha permanecido incólume a lo largo de todo este tiempo. No se ha sometido al desgaste de los demás elementos, ha sobrevivido a todos los vaivenes de reparto y ahora regresa para reivindicar su trono de icono pop de los océanos.
    SUPERAR LOS HÁNDICAPS
    'Piratas del Caribe: La venganza de Salazar' tenía que superar algunos hándicaps importantes que habían lastrado el alcance de las anteriores entregas: una mayor precisión en el ritmo; intentar minimizar su carácter episódico dándole una mayor cohesión y fuidez interna; reforzar las relaciones entre los personajes para introducir un elemento emotivo, y, sobre todo, una mayor inventiva a la hora de abordar las escenas de acción.
    En ese sentido, el tándem formado por los noruegos Joachim Rønning y Espen Sandberg, responsables de la magnífica cinta de expediciones marítimas Kon-Tiki (2012), han conseguido recuperar el espíritu de la original a la hora de alcanzar un magnífico equilibrio entre trama, personajes y secuencias en las que se combina el espectáculo con una poesía visual absorbente. El resultado es el mejor Piratas del Caribe en años, con una nueva pareja juvenil (Brenton Thwaites y Kaya Scodelario) hecha a imagen y semejanza de la protagonizada por Keira Knighley y Orlando Bloom; un malo a la altura de las circunstancias (Javier Bardem); juguetonas autorreferencias al propio universo creado y un sentido de la épica que a pesar de ser igual de abigarrado y aparatoso, resulta más elocuente al estar impregnado de una belleza plástica imaginativa y elegante.(FOTOGRAMAS).

    Mejor que la cuarta película de la saga, mejor al principio que al final.
    Entra bien en principio esta quinta entrega de la saga. Y es meritorio, porque ya van cinco películas y claramente la capacidad para sorprender de la franquicia se va reduciendo a ojos vista, aunque en su primera hora de proyección esta película todavía demuestra que el cesto sigue teniendo suficientes mimbres para entretener. Otra cosa es el bajón de agotamiento de la fórmula que se observa en la segunda hora de proyección. Pero vamos por partes, como Jack el Destripador.
    La primera hora de la película es un buen ejemplo de cine de evasión y entretenimiento capaz que emula en algunos momentos resultados de la primera película, al menos en su ritmo y en su tono. A esa etapa pertenece, más o menos, el diálogo entre Depp y Kaya Scodelario en el cadalso, que es un juego de humor en el seno del cine de aventuras muy competente y además ha sido una de las herramientas más eficaces de esta saga nacida del solapamiento o hibridación de géneros tan eficaces como las aventuras y el terror de clave fantástica para todos los públicos. Y es precisamente en esa escena del cadalso donde la película alcana su pico de máxima eficacia como vehículo de evasión enlazado con el tono y el dinamismo de La maldición de la Perla Negra......(ACCION DE CINE).. 

              DIY Plantable Seed Paper Cards        








    this is the new eco-friendly craft project that i've made for Handmade Charlotte!
    Let love bloom!
    Turn recycled paper and leftover seeds into adorable DIY seed paper.
    attach them onto a greeting card and you’re all set for the next wedding
    or baby shower you attend!
    the lucky person receiving the card will remember you
    each time they look all the pretty blooming flowers in their garden.
    plus, these are so easy to plant: just place the paper seed pieces
    in sunlight and keep moist to help them grow.
    your little flowers will soon be sprouting!
    i've designed and painted with watercolor
    these cute cards just for you,
    hope you enjoy the full tutorial and printable templates!


    🌿 🌸 🌿 ðŸŒº 🌿

    el nuevo proyecto craft que he hecho para  Handmade Charlotte
    es verde y eco :)
    estas tarjetas llevan sorpresa: son semilleros de flores silvestres para plantar!
    están hechos con papel reciclado y llevan semillas incrustadas.
    son ideales para regalar en bautizos o bodas,
    seguro que se acuerdan de ti cuando vean
    florecer esas preciosas flores.
    además son sencillísimas de plantar:
    las plantas al sol bajo una fina capa de tierra y las mantienes siempre húmedas,
    verás qué pronto florecen :)
    he diseñado y pintado con acuarelas estas tarjetas especialmente para ti,
    espero que disfrutes del tutorial!






              Visiting Mlle Miracle's Paradise        












































    spent the other day with my good friend Mlle Miracle,
    she lives in a paradise
    a beautiful and quiet place in l'empordà
    with her ducks, hens, dogs and cats,
    (and bees!!)
    and she grows plenty of flowers, vegetables and herbs,
    i really enjoyed the garden tour and our talk about sprouting seeds,
    healthy cooking, kitchen herbs, flowers and growing tips.


    we swam at her natural pond before lunch,
    then we ate a yummy salad and a brown rice
    with fresh vegetables from her garden
    we spent the afternoon at her sewing studio, surrounded by brighten threads and pretty fabrics,
    with a cup of tea and enjoying the land views.
    a perfect day.

    i came back home feeling really lucky with some fresh eggs, my favorite buckwheat bread
    and a yummy dried apricots and raisins spelt bread from Casa Moner.
    · follow her instagram adventures and share her joie de vivre ·
    you'll really enjoy it!
    happy weekend!


    el otro día estuve visitando a mi amiga Mlle Miracle,
    nos conocimos hace mucho a través de la blogosfera
    y desde entonces nos hemos seguido la pista
    intentando vernos de vez en cuando.
    vive en un paraíso, en una zona muy tranquila del baix empordà,
    con sus patos, gallinas, perros y gatos
    (y también abejas!!)
    además tiene un precioso huerto donde cultiva flores,
    hierbas aromáticas, verduras, hortalizas...
    disfruté un montón de la visita guiada que me hizo del huerto
    y hablamos del germinado semillas, de la cocina saludable, de flores...
    me dio un montón de consejos de horticultura.

    antes de comer nos dimos un baño en su estanque,
    mi primer chapuzón de la temporada,
    luego nos preparamos una deliciosa ensalada
    y un plato de arroz integral con verduras recién cogidas del huerto.
    pasamos la tarde en su estudio de costura, rodeadas de hilos y telas bonitas,
    con una taza de té y disfrutando de las maravillosas vistas y del buen tiempo.
    un día perfecto.
    volví a casa sintiéndome súper afortunada
    con unos huevos frescos de sus graciosas gallinas,
    mi pan de trigo sarraceno preferido y otro de espelta con pasas y orejones de Casa Moner.
    los tienes que probar, son espectaculares...
    puedes seguir las aventuras de Mlle Miracle en instagram y compartir su joie de vivre.
    seguro que te encanta!!
    feliz fin de semana!!




              Weight Inward into Lightness: A Reading of Canoe Repair        
    by
    Flore Chevaillier
    2004-08-19

    “Canoe Repair” takes place at a transitional time for the main character. Zanes moves from New York City to a New Hampshire town and has to adapt to a new life and a new job, running a Laundromat, as well as to his son’s new hang-gliding activity and his wife’s new TV job. Thus, “Canoe Repair” occurs at a moment when rural and urban worlds are put in “connection and disconnection at the same time” (“Midcourse Corrections” 50). While we learn more about Zanes’ occupations, we also read a portrait of the town’s life. We discover a picture of America and its smell of “coffee richly dripping and poppy-seed-blue corn muffins” (69). We read Zanes’ discussions with “Seemyon Stitching … a spring immigrant from Byelorussia and a trained marathon runner” (62), and find out about the “president’s eight o’clock message to the nation” they listen to when “no one among the machine-users seemed to be waiting for the president’s speech” (72). The story deals with the movements of people from the town who use the Laundromat and the movements of the canoe on the lake, as well as the hang-gliding and the weather.

    One might describe the events in these terms. But the story is also a reflection on time and on strange, everyday moments in one’s life. “Canoe Repair” presents a section of a man’s life, also a canoe’s, since its repair is at the center of the story’s multiple directions, its focus on space and movement. The story is a space where different tensions meet. It shows the strain between two worlds, two generations, between different experiences of time and perception, and between two voices telling the story. “Betweenness” is central in McElroy’s writing. In “Canoe Repair,” “ ‘Betweenness’ is… the crumbling edge of the interface of worlds, selves, and situations” (Saltzman 100). Betweenness is also at stake when we consider “Midcourse Corrections,” an unusual autobiographical interview/essay ended by “Canoe Repair.”

    “Is a canoe too beautiful to be funny unless somebody falls out of it?” asks Joseph McElroy in “Midcourse Corrections” - “falls out, tipping it over? Put two people in it facing forward. What’s the stern paddler see? What’s the bow paddler feel? - for the stern paddler?”(42).

    These questions about canoe uses are put into practice in McElroy’s short story, independent but part of the essay, as he explains. “Some of the material in ‘Midcourse Corrections’ could be said to turn into ‘Canoe Repair’… I wanted to use ‘Canoe Repair’ to fulfill ‘Midcourse Corrections,’ that peculiar interview memoir … that should turn into fiction at the end.” Personal correspondence with the author, June 16, 2001.

    “Corrections” is itself an experiment in literary form that in many ways epitomizes the body of McElroy’s writing. “With its inserted interviews, its odd proportions, and its highly colored perspectives of me,” McElroy writes in a letter, “[‘Corrections’] is a hybrid fiction, I suppose. A daydream posing as a document.” (cited in Tabbi 156)

    The thematic and structural research of this “hybrid fiction” turns into practical experience in “Canoe Repair.” The author’s reflections upon space, motion, and perception connect to the movement of the boat on water because the “canoe becomes an occasion to think.” Personal correspondence with the author, February 6, 2003. We can approach the story from different angles due to the openness of its particular structure linking it to the essay, of which it is also the unusual closing part. Nevertheless, it would be unfair to consider the story strictly as a conclusion to “Midcourse Corrections;” it has its own structure, dynamics, and meaning. It is a complex and intense story because of the multiple tensions we can feel in its narration.

    To understand “Canoe Repair,” we have to focus on the transient aspect of Zanes’ life and its relation to tensions that appear both thematically and structurally. The text is literally at the end of the “Midcourse Corrections” but metaphorically “in between.” It connects to “Midcourse Corrections” but is autonomous. Moreover, it plays strangely with the reader’s expectations. It is organized around a double voice that disturbs the reader’s traditional way of reading. The reading, because of structural devices that put us “in between,” becomes the experience of the transition moment Zanes goes through, his shift from one world to another, his perception of the world.

    Zanes’ visions can sometimes be confusing. Hence, some aspects of the story can be destabilizing to the reader. The story starts with a family scene: Zanes and his son are watching the river. A strange canoe used by a black man and a blond woman catches their attention. Zanes’ neighbor calls him afterward to fix the canoe for the blond woman’s son; the canoe captures Zanes’ attention throughout the rest of the story. Parallel to Zanes’ work on the canoe, we learn about his arguments with his son regarding the latter’s hang-gliding practice. We also get to know more about the life that goes on at the Laundromat where Zanes meets with Seemyon Stytchin and a group of young punks that disturb the community. Zanes starts a friendship with Lung, a member of this group. However, this summary contradicts the story’s original presentation of Zanes’ world because it reassembles what is purposefully fragmented in “Canoe Repair.” We only achieve this vision of the story retrospectively because it is not told linearly.

    Our expectations as readers are challenged, as David Porush notes when associating the technique of “de-automatization” provoked by the unsettling language of McElroy’s novel Plus. Plus ’ main character Imp Plus is a brain detached from its body and put in orbit to communicate with earth during a scientific experiment. When relearning ways to communicate, Imp Plus uses language unusually. Therefore, the reader is forced to see words in a different way. Imp Plus presents a new use of words that questions the systems we automatically refer to when using language. In “Canoe Repair,” the challenge to our automatisms lies in the distortions that affect the structure of the story. The compact paragraphs of “Canoe Repair” are juxtaposed without transitions. When turning to a dialogue, McElroy does not use rules of quotation to let the reader know that the viewpoint is changing. Tabbi claims that for McElroy “the mental text … does not precede the work at all but exists instead in the work, where the reader might imaginatively participate in the compositional or self-creative effort that went into the life/work’s composition” (158). The activity of the reader is thus part of the structure of the short story. Disjunction calls up the reader’s activity of representation. It asks us to create a coherent image of the narrative, a coherent text. Omitting the relation between two events leaves room for the reader to fill in the blanks. This crafted incompleteness creates the structure of “Canoe Repair.” Facts have more than one logical order; the reader coordinates elements by analyzing fragments.

    Thus, the reader organizes the very space of the text. We shift, for example, from “When he took his canoe out, Zanes also thought,” to “The ideas knew how to get away sometimes” in the next paragraph (59). Reading “Zanes also thought,” the reader does not expect the sentence to stop at this point. S/he expects a complement to the verb “thought.” Therefore, reading “Canoe Repair” can be somewhat frustrating; the author even ironically refers to our unsatisfied expectation when we lack a transition between the two sentences. That is why, as Wolfgang Iser notes in The Implied Reader, we have to use imagination to compensate for the gaps. The context created by the sentence: “When he took his canoe out, Zanes also thought,” is destroyed so that the reader steps back and reflects upon the narrative as a work of art. “The artwork itself is represented as an artwork” (McHale 30). The reader finds metafictional allusions that suggest a fiction conscious of its fictionality, which makes the reader understand the story at another level of representation. These metafictional moments create a disjunction in addition to the fragmenting of the plot itself.

    Each blank invites interpretation and coordination. Do the gaps become the theme of the narrative? When analyzing Modern texts such as Ulysses, Iser engages the issue of semantic richness and incoherence of gaps, moments of inconsistency, disruption, or omission. He sees reading as a process the reader undergoes to synthesize fragmented elements; the reader creates meaning.

    The unconnected allusions and the abrupt alternation of stylistic devices disclose a large number of gaps … [that give] rise to the stimulating quality of the text. On the one hand, the density of allusions and the continual segmentation of style involve an incessant changing of perspectives, which seems to go out of control whenever the reader tries to pin them down; on the other hand, the gaps resulting from the cuts and abbreviations tempt the reader to fill them in. (Iser 213)

    The structural breaks in “Canoe Repair” might be less extreme than those in Ulysses but, similarly, the gaps and omissions become part of the story’s theme, possibly denying thematic synthesis itself. Zanes’ fragmented thinking and his way of experiencing life are present in the style the author uses. The medium is often the message. The construction of sentences that might make us insecure reminds us that reading “Canoe Repair” is a special experience that enables us to coordinate elements of the story and thus penetrate Zanes’ mind and his somewhat eccentric thinking. The reader, by grasping multiplicity, references, and rambling elements, maps out what is happening in Zanes’ mind. The way things get originally connected structurally mirrors Zanes’ experience of the world that also reaches for unusual connections.

    How do we find our bearings reading “Canoe Repair?” The narration resists linear order. It seems laminated into different sequences of the character’s life. Flashes are exposed with neither explanation nor transition. Joseph McElroy “never hid the gaps” (“Neural Neighborhoods” 204). Chronology is not respected; events follow a pattern of shifts from one subject to another, from one point of view to another, and everything seems important and unimportant at the same time. There is sometimes no link between consecutive sentences: “Was it my time device operating again?” and “A canoe is what makes you do” (77). Here, gaps interfere with our sense of the evolution of the story and the progression in the character’s life, if there is one. These gaps are caused mostly by the double narration of the story, and they are even more challenging to the reader. When we shift from, “Was it my time device operating again?” to “A canoe is what makes you do” (77), we shift from an “I” to an omniscient narrator. Zanes’ own perspective on his life is balanced by the omniscient narrator. To understand Zanes’ life, we need to be inside him and outside him. We need to know the world exterior to Zanes’ subjectivity to understand his reactions, hence the role of the omniscient voice.

    The embedded structure of the story told by two narrators juxtaposes two sources of information. This construction enables the insertion of one perspective within another and it leads us to see Zanes’ life as an accumulation of fragments. Different perspectives provide distinct information about and approaches to the same life. Can the story be seen as a dialogue between these two poles? Unlike traditional narrations where the reader faces a set of events exposed in a linear way, “Canoe Repair” makes the reader feel the duality of life.

    McElroy constructs a dynamic that can be paralleled with the theme of the double, often present in gothic stories. In these stories, the narrator and the character are the same person, although it is usually not clearly stated in the text. In “Canoe Repair,” there is, to some extent, a renewal of the theme of the double since our character has a double voice. The schizophrenic tensions represented by the strange vision of the double in the gothic stories appear in “Canoe Repair” in a somewhat different way. The strain between two voices can be understood as the representation of power over the development of the story.

    First, the omniscient exterior narrator controls the story. Progressively, “I” becomes dominant. At the end, rapid shifts of viewpoint break up the story. The evolution of each viewpoint implicitly lets us gather details about the context of each narrator’s intervention. The constant shift form “I” to “he” changes the reader’s relation to the narrator because it implies a nonlinear way to gather information. Each narrator puts the reader into a frame of mind that influences interpretation. The shifting of frames makes the reader’s activity intense. When we change frames, we have to change our interpretation. How to base our understanding of the story on a specific context when the latter is always denatured?

    The two narrators fragment the story, and they produce a repetitive pattern. Each of the narrators gives us details on the same moments of Zanes’ life. The double narration is thus based on the repetition of similar life sequences. The double narration allows repetition to penetrate the narrative. It is thanks to repetition that the reader can make sense of the story’s disconnected elements. The gaps that we apparently cannot coordinate - such as “Is there somebody over there? Zanes said. Probably, his son said” and “All but one of the machines were in use that evening”(72) - are so large that the only way the reader can assemble the fragments of the story is by focusing on the repetitive patterns that connect these partial perspectives. We constantly come across the same moments: the observation of the canoe, meetings between Zanes’ wife and the producer of her cooking show, scenes with Lung, discussions with Seemyon, and so on. The plot offers not so much progress as recurrence, duplication, and reiteration.

    In our mind, those terms are usually connected to something monotonous. Yet in “Canoe Repair,” the iteration of words, ideas, and/or themes does not result in a redundant effect on reading. The first reference to “sunset” (56) is echoed by “[o]ne of them materialized at sunset” and “at sunset a window beamed” (57). Through repetition, meaning emerges. Repetition is not used to stop the progression of the plot: the elements of Zanes’ life are never told twice in exactly the same terms. The accumulation of repetitions creates an unusual meaning, a meaning understood through indirect means. Zanes refers to his own time: “my time device” (58), “another time” (61) as opposed to “my wife’s cookbook, my time machine” (69). Zanes’ experience of life does not rely on a chronological structure. When we accept repetition, we understand that time does not need to be seen as a linear progression.

    Repetition lets us understand how Zanes organizes his life. The first and last moments of the story present similar scenes. “It was sunset and the boy was angry and wanted to be somewhere else” (56). Zanes and his son are outside watching the canoe for the first time. The first words of the story put the reader in the middle of a situation. The first character we meet is not Zanes but his son referred to as a “boy.” He could be anybody. In that sense, the story can be considered a statement about any family life, its structure, its implicit rules, and its repetitive patterns. The reference to “somewhere else” also puzzles the reader at the beginning of a story; we do not even know where the character is. At the end, we have circled back: “Above me, I felt the presence of my son at his window. If I didn’t take down the screens, it would soon be summer again” (78).

    The end is paradoxical since it does not explain the story but at the same time concludes it through indirect means. The story ends on “again,” which alludes to an opening, a repetition of what we have read, maybe an allusion to the beginning if we think of the circularity of the repetitive pattern of the narration. On the other hand, the allusion to the coming summer ends with a period. Spring will soon be finished. We note here again the parallel between the first scene and the last one since the story opens on the ending of something, of a day. We are at a time when Zanes makes a pause in his life. His work on the canoe is what “makes [him] do” (77). His crafting the canoe changes aspects of his life, his relationship with his family and his community. The end of spring makes a kind of conclusion to the story but, at the same time, it opens the story toward a new time period. The conclusion and the opening lead us to different interpretations. We face some conflicting perception of time and closure. Depending on the type of time framework one has in mind, things can be open or closed; that is where the tension originates. The last and first scenes teach us to pay attention to how things are repeated in variation in the story. Both scenes point to a double direction. By examining this process, one understands that repetition is used to let one access Zanes’ subjective knowledge.

    In the two scenes, the son and the father are both watching another place, an outsider place. They disagree on the hang-gliding activity. But this tension gets somewhat resolved at the end when they both look again in the same direction. An open conversation about this issue never appears in the story. Tensions are solved indirectly: “Is the leak like worry, no more than worry?” (75). The boat becomes the center of our attention; it is a place where Zanes’ concerns are to be projected and fixed too. The leak of the boat is associated with Zanes’ life: “When you left your job last year you were taking what you had and making it flow into a new system rather than holding onto what had been used. It would have leaked away if you had not made it move into a new system” (63). The canoe becomes a system of reference we share with Zanes to understand his life. The changes he goes through are projected into the repairing of the canoe, and thanks to the details of the crafting we understand the adjustments of his own life.

    Connection is hidden where we cannot see it at first sight, where we do not expect it. For instance, a paragraph describing Zanes canoeing ends, “A wind was coming up, and I heard a breathing sound of paddling” (65). The next paragraph begins, “He treaded water and in his mind smelled fish scales. A wind came up. Zanes felt a wash against his dome” (65). The wind coming up appears twice, but the repetition is not identical because it lets us collect different details about Zanes canoeing. The first time, the wind relates to sound, while the second time it is linked to smell and then touch because of the sensation of “wash.” The different senses are connected to the same moment of Zanes’ life, and we gather this general image as well as its fragmented aspect thanks to repetition. Zanes’ sense of the world is not constructed upon a close frontier between things. Wind and breath become one; canoe and lake become one. To Zanes, “the beautiful canoe could loosen in your mind” (73). The different parts of his life (his relationship to Lung, his son, his wife, the canoe, the neighbor) are permeable. They communicate in an unusual way because they get to influence one another without ever being purposely or directly connected. The apparently rambling progression of the content of the story mirrors Zanes’ vision of life. As a result, the nonlinearity guides us.

    The relationship between “Canoe Repair” and “Midcourse Corrections” emphasizes the reflections on moments of “repair” or “correction” in one’s life. The two works present pauses at a transitional time. The reading of “Canoe Repair” is the reading of images and themes mapped out in a paradigm linking scattered elements from the story, “Midcourse Corrections,” and the reader’s world. McElroy’s variation on themes common to both “Midcourse Corrections” and “Canoe Repair” is close to Andy Warhol’s technique in a series such as Marilyn. Like the painter, the author chooses a theme and modulates it. This project changes the narrative framework and our reaction to it. We can consider “Midcourse Corrections” and “Canoe Repair” to be doublings on a similar project: both pieces give different perspectives on the same thing, the way “Canoe Repair” also gives partial perspectives on the same plot. When reading “Canoe Repair,” the reader may have “Midcourse Corrections” in mind. Both pieces are meant to add to each other.

    In that sense, McElroy “repeat[s] something now to make you remember something then and set[s] you up for something later” (Kawin 34). The reiterations linking the two pieces can be understood as emphases on moments that create echoes in the reader’s network of references. In “Midcourse Corrections,” McElroy writes that his essay is written to “interrupt, interleave, break diverse kinds of documents” (10). “Canoe Repair” can be read as the application of such a project to fiction. The gaps are motivated by a wish to mix disconnected “documents.” Tabbi notes that the interviews “are like a fiction” (160). In that sense, the frontiers between the essay and fiction are blurred because of their connections. Tabbi also claims, “McElroy locates his compositional self in the space between plural subjectivities” (160). The double narration of the story pluralizes Zanes’ subjectivity in a parallel way.

    Structurally, the two pieces are surprisingly close. “Midcourse Corrections” is a combination of three interviews interrupted by the author’s reflections, “INSERTS,” and ” workpoints.” The short story and the autobiographical essay display a structure that accepts gaps and emphasizes echoes that connect the two texts. The substance of the canoe’s texture is mirrored by other parts of the essay:

    INSERT: hinge turning: remember those trick hinged pieces of wood that were really constructed with curiously attached canvas strips?

    An essay like that. An interview. A sentence fly-by that manufactures its own canvas in the space it also generates out of a music its thought spun off. (“Corrections” 20)

    The crafting activity of canoe repair is paralleled by the composition of writing. The texts’ themes and images branch into one another. As McElroy expresses it, the “mixed metaphor of [his] work extends a fluid trial. Like a mixed metabolism and through the pulmonary winding also unfolding and exfoliation of the sentence’s plot it holds exchanges even between incompatibles” (“Corrections” 15). A paradigm of images is used to progressively construct the original way Zanes conceives his world. We understand how in the story, incompatibles such as “weight” and “lightness” can correlate. In the canoe, “the noble forcing of the ribs into this oval narrow form turned the weight inward into lightness” (67). In one’s life “corrections” and “repair” bring “weight” and “lightness” in contact. Traditional oppositions are reconciled in “Canoe Repair.”

    The Laundromat is a place where clothes are washed, but it also becomes a place to meet, a place where life is concentrated. In addition, when Zanes thinks “rowing looks like work” (58), we see how things can serve different purposes. For Zanes, things do not have a unique meaning. Commonly, a Laundromat is used for washing. The rowing activity is meant to move a boat. However, experience changes the use of things. Zanes gives them a power to influence the world indirectly. His time influences the “real time;” his vision of space dialogues with the “real space.”

    The reader adapts, concentrating on the unsettling aspects of Zanes’ representation of the world, and it participates in the creation of a simultaneous immobility and movement as when “the canoe [is] moving but … [is] still” (56). The apparent contradiction of this statement is illustrated by the structure of the story, which is partly why we may wonder if the canoe or the landscape is moving. Referring to a similar moment of immobility and movement in Hind’s Kidnap, Tony Tanner explains that “we are all familiar with such optic illusion pictures which can be read in more than one way, often as focus shifts so that figure and ground seem to change places” (219). This optic effect is rendered by the way the story is told. The process of perception alters the representation of time and space: “[t]he lake was part of the canoe” (58).

    When reading the description of the canoe, we have an example of a moment when “the eye following the line of something creates motion.” Personal correspondence with the author, June 16, 2001.

    Its grand lines flared to a beam so wide it seemed low and was. Which end was which? Ribs curved with a beautiful singleness up to the gunwales, and, out of the bent tension in which they seemed to grip and bow the ribs, as you ran your eyes over it and felt it the canoe developed a force of tightness and actual lift, as if the noble forcing of the ribs into this oval narrow form turned the weight inward into lightness. (67)

    The passage describes the canoe precisely and technically - “ribs,” “gunwales.” We are so close to the ribs of the boat that we get an impression of immensity. The sentences saturated with commas and information prevent us from picturing a full image of the canoe. Each small detail gets enlarged so that each part seems to expand itself infinitely. The movements are underlined: “flared,” “curved,” “bent,” “grip,” “bow,” “lift,” “turned.” The canoe is still but its description creates motion.

    This passage can be seen as a micro-structural template for the way the story evolves. The story is the combination of different lines gathered into a unique moment. Indeed, there is a network of words that refer to either abstract images or other words linked to the movement of the boat in the story. The circuitry of words and their relation to other words is as important as what the words refer to. The formal fragmentation and disconnection lets us experience literally what happens in Zanes’ mind. The narrator explains Zanes has a “restless mind” (60) but never explicitly explains what it means. He never gives a full description of the way Zanes orders his thoughts. We access the definition of Zanes’ “restless mind” through the organization of the story. The tensions inviting for “repair” in Zanes’ life are present at any level of the text without ever being clearly expressed. The slow paths of the narration, its fragmentation, and its echoes are images of the canoe which itself reflects the tensions at stake in Zanes’ life.

    These descriptions let us experience a different sense of space but also reveal the story’s sensual approach to the world. Zanes’ readjustments orient and transform his vision. Things are examined, and their perception is detailed when Zanes describes his wife swimming, for instance: “He imagined her, and he knew her words had reached some reservoir in his brain, where she was swimming at night, the luminous things like tiny muscular wakes lit up her thighs and the curve of her back” (60). The “luminous things like tiny muscular wakes” are observed with attention, and remind us of a vision of a sculpted body where forms and relief are emphasized. Narration zooms in on details of surfaces, and the intense observation of body parts and of the canoe makes a paradigm of sensual representations. The story pays attention to the concrete surface of things: the canoe looks like a “deer swimming” (56). Things and people are described minutely, and the scale used is so close that the images of the story appear as details of a painting. The details Zanes’ vision focuses on remind us of the indirectness of his actions. Zanes pays attention to things in their details and cannot always see the overall framework of these things. Similarly, he cannot perceive the outcomes of all his actions.

    McElroy refers to “’[a]ttention’ [as] a rather cold word [he] use[s] to suggest that the ways in which we embrace the world and embrace other people can be more precise and clear than we think sometimes” (Anything 248). Zanes’ attention to the canoe and to his breath, for instance, as he feels the “air filling the space of [his] chest to be measured by another time” (60), is his way to “embrace the world.” His attention to the world indirectly penetrates his relationships. Zanes’ precise description of the exterior world lets us access his interior world. We understand, when paying attention to the depiction of his environment, why “the lake [is] part of the canoe” (58). People’s lives are permeable, their energies travel into one another. Zanes’ activities involuntarily connect to other areas of his life. The clearer vision of life that appears when Zanes repairs the canoe gets transferred in mysterious ways to the other parts of his life. Different aspects of Zanes’ life influence one another, although it is not clear to him or us how they connect.

    The flashes and fragments emphasized in the sequences of the story are used to represent the world: “it is the very abundance of perspectives that conveys abundance of the world under observation” (Iser 226). The canoe is personified by Zanes’ interest in it: “A body was what it was” (73). Zanes’ observations change our perception of the canoe. It is compared to a lover, an animal, and a body: “he almost loved the canoe” (67), “[t]he canoe attracted others to it, they were in its future” (75), and “[a] canoe is what makes you do” (77). Intensity changes the character’s visions of the world.

    This intensity also affects the way time is represented in the story. Perception is altered. Likewise, time is distorted. McElroy refers to “the arranging of things in space, the motion of things and persons in space. Time dissolved into spatial relations.” Personal correspondence with the author, June 16, 2001. When Zanes asks, “what if space was time?” (72), his question could be considered as a comment on the devices used by the author. In “Canoe Repair,” time is peculiar since it is fragmented and does not follow a plain progression. McElroy writes in “Midcourse Corrections” that his writing is to be understood as “modifications of language editing the rhetoric of what’s inside and not disclaiming faith that the words really rendered things and motions outside - and outside, somehow, consciousness” (13). The subjective experience of Zanes’ time is spatialized in the story. “Outside” and “consciousness,” connected in “Midcourse Corrections,” become the pivot of “Canoe Repair.”

    The story covers approximately seven months (“One bright mid-September afternoon” [65] to “summer soon” [77]), but the vision we have is the vision of an infinite time without bearings or perhaps a very short time so dense that the notion of its temporality is not valid. The sentences are constructed in order to convey the circuits and canals of Zanes’ stream of consciousness and even his perception process sometimes. Time is altered by perception and becomes spatialized in the story. We think about the witty reference to the Times and the “two Timeses for the price of one” (“Corrections” 19) that could ironically summarize the treatment of time in the short story where subjective time is juxtaposed to seasonal time. When reading “Canoe Repair,” we face two experiences of time: one that is subjective and distorted by experience, and the other that is universal and related to the seasons referred to in the story. The original structure of the story, its fragmentation, and connections to “Midcourse Corrections,” is a means for the author to present a subjective system of perception.

    When allowing the defamiliarizing elements of the story to change our reading, we penetrate a new experience of the world, of perception, and of time. For example, the image of the canoe passing is a recurrent pattern in the short story: “It came out of a cove as quiet as a deer swimming” (56), “[t]he canoe’s animal flanks and low length absorbed the two paddlers” (57), “[t]he lake was part of the canoe” (58), “[t]reading water, my hand upon the overturned canoe” (65), and so on. These allusions create a network of references to the symbolical meaning of the slow movement characteristic of an infinite moment. The personal experience of Zanes’ time transforms the time of the story: “But he wondered what the long bark canoe felt like. Its length and strong delicacy. Its secret speed. Its time” (64). The canoe has its particular pace, its own time. Reading “Canoe Repair” is experiencing canoe(ing) time.

    Works Cited

    Culler, Jonathan. On Deconstruction. Theory and Criticism after Structuralism. London: Routledge, 1983.

    Kawin, Bruce. Telling it Again and Again. Repetition in Literature and Film. Ithaca and London: Cornell UP, 1972

    Iser, Wolfgang. The Implied Reader. Patterns of Communication in Prose Fiction from Bunyan to Beckett. Baltimore and London: John Hopkins UP, 1974.

    McHale, Brian. Postmodernist Fiction. London: Routledge, 1996.

    McElroy, Joseph. “Canoe Repair.” The Review of Contemporary Fiction 10. 1. (Spring 1990): 56-79.

    _____ “Midcourse Corrections.” The Review of Contemporary Fiction 10. 1. (Spring 1990): 9-56.

    _____ “Neural Neighborhoods and Other Concrete Abstracts.” Tri Quarterly 34 (Fall 1975): 201-17.

    LeClair, Tom and Larry McCaffery. Anything Can Happen: Interviews with Contemporary American Novelists. Urbana: University of Illinois P,1983.

    Porush, David. The Soft Machine: Cybernetic Fiction. New York: Methuen, 1985.

    Saltzman, Arthur. The Novel in the Balance. Columbia: U of South Carolina, 1993.

    Tabbi, Joseph. Postmodern Sublime. Technology and American Writing from Mailer to Cyberpunk. Ithaca and London: Cornell UP, 1995.

    Tanner, Tonny. Scenes of Nature, Signs of Men. Cambridge and New York: Cambridge UP, 1987.

    Notes


              Nak Jadi Ejen Jual Famos Cookies Boleh Tambah Pendapatan Sampingan        
    Salam sejahtere kepada semua pembaca setia blog makan Mahamahu dan juga rakan-rakan sekalian. Lama tak update blog ni rehat jer semenjak daripada sibuk raya hari tu sampai ker hari ni tak putus-putus jemputan rumah terbuka. Lemau macam lemaunya kuih raya hehehe. Tapi hari ni nak share peluang kepada suri rumah atau mereka yang nak buat business kecil-kecilan.


    Famos Cookies yang cukup viral dan popular tu masih mencari kepada sapa-sapa usahawan yang mahu menjadi ejen jualan produk cookies mereka. Tak kisah lah anda suri rumah ker atau juga pemilik restoran atau butik pengantin boleh menjadi ejen mereka. Ini sebab cookies ini boleh dijadikan sebagai cenderamata, hamper juga goodies bag kepada tetamu.


    Ye lah sebelum ni orang ingat bila jual cookies ni jer untuk beli nak makan sendiri. Tapi sebenarnya ia dah jadi lebih daripada biskut untuk makan sambil tonton tv. Tapi ia dah boleh jadi sebagai pemberian bermakna di hari bahagia anda.


    Contoh pengantin yang nak buat goodies bag untuk tetamu cookies macam ni dah mula menjadi trend. Sebab Famos Cookies ini boleh disediakan dalam bekas botol yang kecil dan comel macam ni. Pastu boleh tampal sticker dan dihias dengan reben atau bunga pasti menarik. Pulak tu nampak exclusive dan mewah pada harga berpatutan.


    Kalau nak letak dalam hamper juga sangat sesuai sebab selalu orang bagi makanan ringan yang tak tahu sedap atau tidak bukan. Jadi ambil Famos Cookies ni masuk sekali dalam hamper korang memang sesuai. Ada dalam pelbagai saiz botol yang cantik dan sesuai jadi hamper.


     


    Tu belum masuk part rasa biskut ni kalau ikut pada penghayatan dan rasa yang Maha dan makan habis 3 botol memang sedap. Ini kerana ia adalah biskut home made yang menggunakan Beryl's Chocolate dan gula perang sebagai bahan utama mereka yang menjadikan biskut ini rasa sihat dan tidak terlalu manis.

    Jangan risau cookies ini di datangkan dengan 4 rasa unik iaitu :-
    1) Classic Choco Chips
    2) Peanut Choco Chips (Dengan kacang tanah panggang)
    3) Coconut Choco Chips (Dengan kelapa panggang)
    4) Seeds Choco Chips

    Bagi memastikan biskut ni terus menjadi pilihan ramai mereka juga telah melancarkan 2 lagi rasa baru iaitu Double Choco Chips yang menggunakan Dark Chocolate dan juga RV Choco Chips ini sangat istimewa iaitu menggunakan base Red Velvet. Jadi ia pasti akan menjadi kegilaan ramai pecinta coklat dan juga Red Velvet.


    Harga sangat berpatutan ini harga untuk beli makan-makan kat rumah sahaja iaitu RM19.00 untuk botol 240gram dan RM25.00 untuk botol 310gram yang ni khas sempena musim perayaan sahaja. Tapi yang botol Maha peggang tu botol panjang berat 240gram. Cantik kan nampak botol pun menarik senang nak bawa mana-mana dan boleh makan bila-bila masa.

    Pada yang nak jadi ejen tu harga korang lain lah dan ada tawaran istimewa. Nak tahu lebih lanjut korang boleh pergi ker Facebook atau Intagram mereka. jadi tunggu apa lagi peluang nak jana pendapatan tambahan sempena dengan kos sara hidup yang semakin meningkat ni. Jom kita cuba. Selamat mencuba semua.

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              Î Î±Î³ÎºÏŒÏƒÎ¼Î¹Î± μέρα δράσης για την κλιματική αλλαγή η 29 Νοέμβρη        
    Σύμφωνα με δελτίο τύπου της οργάνωσης "Οι Φίλοι της Φύσης": την Κυριακή 29 Νοεμβρίου, 11:30, στάση ΜΕΤΡΟ «ΑΚΡΟΠΟΛΙΣ» | διαδηλώνουμε για την κλιματική αλλαγή με τους ΦΙΛΟΥΣ της ΦΥΣΗΣ
    «Οι άνθρωποι & ο πλανήτης πάνω από τα κέρδη» - ΟΧΙ στα ορυκτά καύσιμα – ΟΧΙ στο νέο εργοστάσιο της ΔΕΗ από λιγνίτη - ΟΧΙ στην απογύμνωση  των δασών
    Οι ΦΙΛΟΙ της ΦΥΣΗΣ/Naturefriends Greece συμμετέχουν στην κινητοποίηση την Παγκόσμια Ημέρα Δράσης με τα εξής διαχρονικά αιτήματα, που τα περισσότερα από αυτά είχαν διεκδικηθεί από το Κοινωνικό Φόρουμ στη συνδιάσκεψη του ΟΗΕ στην Κοπεγχάγη (Δεκ.2009) καθώς και με άλλα συνθήματα από τους αγώνες που έχουν αναπτυχθεί ενάντια στις ληστρικές εμπορικές συμφωνίες TTIP CETA TiSA TPP, για την ελευθερία των σπόρων και ενάντια στους Γενετικά Τροποποιημένους Οργανισμούς, την Ειρήνη, ενάντια στα πυρηνικά, την προστασία των δασών  και των εδαφών κ.λπ :
    1.       Another world: is possible, is coming, is reality,
    2.       Climate Justice, Κλιματική Δικαιοσύνη,
    3.       People, Planet, Peace and Seed Over profit,
    4.       Seed Freedom, Food Freedom, Earth Democracy,
    5.       Αλλάζουμε το σύστημα ΟΧΙ το κλίμα | System Change NOT Climate Change
    6.       Απεξάρτηση από τα ορυκτά καύσιμα | ΟΧΙ στο νέο εργοστάσιο λιγνίτη  της ΔΕΗ
    7.       Οι άνθρωποι, O πλανήτης, H ειρήνη & Οι σπόροι πάνω από τα κέρδη
    8.       Ελευθερία των Σπόρων, Ελευθερία της Τροφής, Δημοκρατία της Γης
    9.       STOP TTIP CETA TiSA
    10.     ΟΧΙ στην απογύμνωση  των δασών - Τα δάση προστατεύουν το κλίμα
     ÎŸÎ¹ ΦτΦ/NFGR θεωρούν ότι ο αγώνας για την προστασία του κλίματος και την προβολή ενός νέου φαντασιακού μοντέλου για την ανάπτυξη πρέπει να δοθεί ταυτόχρονα και σε συνδυασμό σε πέντε επίπεδα: Διεθνές, Ευρωπαϊκό, Εθνικό, Περιφερειακό, Τοπικό και Ατομικό επίπεδο.

     ÎšÎ±Î»Î¿ÏÎ¼Îµ τους πολίτες που τους εκφράζουν οι παραπάνω θέσεις να συναντηθούν στο σταθμό του ΜΕΤΡΟ "ΑΚΡΟΠΟΛΙΣ" και να διαδηλώσουν με τους ΦΙΛΟΥΣ της ΦΥΣΗΣ, με πικέτες, πανό, μουσική κ.λπ.

              My 10 Favorite Things About Living and Teaching in Korea        
    I'm two days away from leaving Korea. In two years of living here, I have developed deeply ambivalent feelings about both my experience here and the society itself. A couple days ago, I was re-reading The Prophet, and I was surprised to find a section that echoed my feelings about leaving Korea:

    The hero has been in a strange land for twelve years and upon seeing the ship that will return him to his homeland...

    "the gates of his heart were flung open, and his joy flew far over the sea. And he closed his eyes and prayed in the silences of his soul.

    But as he descended the hill, a sadness came upon him, and he thought in his heart: How shall I go in peace and without sorrow? Nay, not without a wound in the spirit shall I leave this city.

    Long were the days of pain I have spent within its walls, and long were the nights of aloneness; and who can depart from his pain and his aloneness without regret?

    Too many fragments of the spirit have I scatterd in these streets, and too many are the children of my longing that walk naked among these hills, and I cannot withdraw from them without a bruden and an ache.

    It is not a garment I cast off this day, but a skin that I tear with my own hands.

    Nor is it a thought I leave behind me, but a heart made sweet with hunger and with thirst.

    Yet I cannot tarry longer.

    The sea that calls all things unto her calls me, and I must embark.

    For to stay, though the hours burn in the night, is to freeze and crystallize and be bound in a mould."

    A bit dramatic perhaps, but it really nails how I'm feeling. But, moving along... last week I posted my 10 least favorite things about living and teaching here, and here are my 10 favorite things about living and teaching here, plus a few runners-up.

    Runners-up

    Ice cream bars -- This didn't make the top ten because it has been absolutely disastrous for my fitness. At every convenience store, and they're everywhere, there is a freezer full of delicious ice cream on a stick in every flavor you could imagine and more (one of my favorites is a chocolate bar on a stick, surrounded with "nano-silver vanilla", coated with chocolate and peanuts, another is melon, another still is watermelon flavored and shaped ice cream with hazelnut seeds). A full price bar is 700 won ($.55), and most places sell them at half price. I don't know how that can be profitable (and I probably don't want to), but it sure does make for a delicious, fattening summer.

    Elders' robustness -- Before the monsoon came with its endless days of rain, I was playing tennis every morning with a 64 year old man that was in nearly as good of shape as I am. I never saw him eat an ice cream bar. On my way to school, I routinely see 80-something year old men and women hunched over working in the fields, digging up potatoes or planting chili pepper plants. I've never seen them eating ice cream bars either.

    Lack of zoning -- Where I come from, an area is either commercial or residential, so people end up driving a lot. Here, everything is mixed together, so people walk. On one level, it's nice to have a convenience store (with ice cream bars) in the same building as my apartment. On another level, it gets people out in the streets and creates a mixing of people and a sense of community involvement that I think we could use more of at home.

    Free time -- I am ambivalent about this. Every single day here, I've had hours of free time. I play guitar, watch TV, read, watch movies, cook, paint, play online games, meditate, etc. I have learned a lot from the reading I've done, I'm a better guitarist and singer and cook, and I'm a champion of Settlers of Catan (my online game of choice), but I'm also bored a lot and frequently feel like I'm wasting my life away. It is that feeling that compelled me to take the plunge into grad school at the end of my contract here.

    Now, to the top ten....

    10. Gardens everywhere --
    This province, Gangwon-do, is notorious in Korea for being difficult to grow food. The people respond by growing food absolutely everywhere. Any land that is less than a 15% incline and is not paved over is growing food, without exception. That's true whether it's someone's front yard, a triangle of dirt between a bridge and road, or way up in the valleys that surround the towns. They're not farms, much more like what we think of as gardens. They grow chili peppers, corn, soy beans, onions, garlic, potatoes, greens, grapes and on the occasional flat section of land, rice. This is this old couple's yard. It's worth noting that it's September and they're planting, probably the third crop of the year. I'm certain they would think we are insane for the money, effort, fertilizer and pesticides we put into grass.

    9. Jjimjilbang -- These are combination health club, sauna and recreation center. Admission is about $5 and for that you soak in hot tubs infused with jade or eucalyptus or whatever, sweat in the saunas and steam rooms, and get a sports massage or a scrub down from an old Korean man wearing nothing more than briefs. There are restaurants, but for reasons that escape me Koreans seem to prefer to pig out on hard boiled eggs at these places. There are barbers and televisions and computers and massage chairs and cold and hot rooms and salt rooms and charcoal rooms and oxygen rooms. A great place to hang out and warm up in the winter or sweat out in the summer.

    8. Outdoorsiness -- Koreans love the outdoors, whether eating squid jerky and drinking rice wine behind an apartment building, or hiking through valleys (which they have done an excellent job of protecting by concentrating in the cities the population of 50 million people in a country the size of Indiana). I love the tendency toward the outdoors, especially in summer, when restaurants pull out their plastic tables and the dining room floors spill out into the streets. The images of dozens of Koreans eating, drinking and laughing in a courtyard on a warm summer night will stay with me for a long time.

    7. The sweet kids --
    Not all of them were, but the ones that were sweet were the cutest, kindest, funnest kids I've ever known.















    6. The restaurants & the food -- A lot of foreigners here complain about the cuisine, and while I admit the flavors can get a bit monotonous (sesame oil, soy sauce, garlic and chilies), I love the food, even though much of it is off limits to me as a vegetarian. Restaurants typically specialize in just a few dishes, are usually owned and run by an old lady who might work with one other old lady to prepare the food, serve the food, clean the place and everything. My favorite restaurant in town is a place where a 4' 6" 60 year old lady serves grilled fish lettuce wraps (I'm a quasi-vegetarian here) and seems to rotate through being amused, confused, appreciative and fed-up with the foreigners that frequent her place. The prices, and there's no tax or tipping, so what you see on the menu on the wall is what you actually pay, for a typically quick meal might be $3, and unless it's a very special dish (or foreign food or drink), meals rarely exceed $10 per person.

    Every meal comes with bancheon, side dishes, that always include kimchi and usually other fermented vegetables. In a cheap place, you might just get three little kimchis, in a nicer place, it's not uncommon to get over ten bancheon, and they might include fried fish or raw octopus or other treats that can be even better than the central meal itself. In most cases, everything is shared with everyone at the table. In fact, when eating with Koreans, even glasses are shared -- it's a neat little social device... if you see that someone is bored or if you want to chat with someone that you're not sitting near, you take them your empty glass and a bottle of soju (chemically fermented rice wine) and pour them a shot, and in that manner, over a meal that might last a few hours, people move around (everyone sits on the floor) and everyone talks with everyone, everyone shares germs and everyone gets drunk.

    5. Community focus -- This is the highest ranking item that is really about Korean society, as the next four each have to do with my position here. On the whole, I'm not a big fan of Confucianism, at least as it operates in modern Korea. However, the focus on social harmony is really nice, and something that I think we North Americans could learn a lot from. Where I is the dominant pronoun in the US, we is here. Studies have shown that the different mindsets actually affect visual perception, such that Asians are more inclined to view ambiguous situations from a removed, more holistic perspective, whereas Westerners are more inclined to view the same situation from inside it, from a first person perspective. Unfortunately, because of the xenophobia here, foreigners are not always considered part of the community in the same way Koreans are, which I think makes being a foreigner here harder than it would be in a more individualistic society like the US. But, while I'm sure my Korean friends still think I'm terribly obstuse and inconsiderate, this mindset has implanted itself in my head, and I'm glad for it. I hope it stays with me through the years.

    4. Income:expenses ratio -- The salary foreigners earn teaching in Korea isn't anything special, except that foreign teachers' apartments are paid for by employers, as are airfare here and home and immigration costs. Food is cheap, entertainment (at least out here in the boonies) is scarce, and buying stuff doesn't usually make sense when you know you have to fit everything you own into two suitcases at the end of the year. Health care is nationalized and very inexpensive and the tax structure is very progressive so even those who aren't exempt pay less than 4% income tax. I have been saving almost 80% of my salary, and on top of that I'll receive about two months' bonus pay at the end of my contract. No one has gotten rich doing it, but especially for folks right out of college or when the job market at home is what it is right now, it can be a very solid financial move.

    3. Vacation time & neighboring destinations -- While I've been here, I've spent time in China, Vietnam, Laos, Japan, Thailand, and Thailand again. Spending almost the entire month of February in Thailand is about as good as it gets. And it was a relatively quick flight on a lovely Asian airline to get there.

    2. Novelty in everything -- Living here is a bit like being a child. You never really know what's going on, you don't have responsibilities the same way you would at home, you're easily surprised, and routine events are novel and exciting. It's incredibly frustrating, but also really enjoyable.

    1. Anonymity & outsiderness -- There is something comforting about knowing that no one knows you, and that no one can. If people are going to stare at me as I walk down the street, I might as well wear shorts and flip-flops and sing as I walk. If my students are going to think I'm a weird foreigner anyway, it's much easier to engage them with silly foolishness that I might hold back at home. At home, as soon as you see someone, you thin-slice their age, sex, body language, clothing, and a thousand other things and make a judgement about who they are and how they relate to you in society. In a culture as foreign as this, that's impossible. Advertising doesn't affect you, because it is designed to take advantage of the human mind's inability to stop thin slicing. And not understanding what that 16 year old girl on the bus won't stop talking about can be really nice.

    I couldn't have named this at the time, but this is what brought me back to Korea for a second year. When you remove a person from their native culture, you force them to examine themselves in way that is otherwise impossible. We define ourselves by our relations: to our jobs, our achievements, our friends and family, our hobbies, and the culture we consume (and, less often it seems, create). Take away all those things and one has to look internally for a sense of identity. That transformation started for me in my first year here, but it didn't have time to run to completion. When I got home, I didn't identify in society as I had previously, but I was still looking to things like my friends and my job to define my position in society, my social identity, especially since it had been upended since I had left. I ended up feeling lost and floundering around for quite a while before returning to Korea. I don't know if that transition ever really reaches completion, but I know that I am going home with a much stronger internal compass than I had before I came to Korea, in addition to a much broader perspective on culture, politics and the world.

              Busan Trip        
    It's been too long since I've last posted. Here's a long-winded write-up of our trip to Busan last weekend...

    Last Friday, we left school at noon to catch a bus for Busan where we would celebrate my birthday and soak up the refreshing cosmopolitanism of Korea's second city.

    Because we live in the middle of nowhere in the mountains, we had to take a bus 45 minutes north in order to get the bus that would take us five hours south. That's frustrating. In fact, the time expense to travel around the country from eastern Gangwon-do has been one of the most frustrating aspects of living here, especially when half of the population is connected by a bullet train that crosses the country in two hours. If I had it to over again, I would probably ask to be on the western (Seoul) side of the province for this reason alone.

    With that said, the bus ride wasn't too uncomfortable, and we got into Busan early enough to head to “Kebapistan,” the famous-among-foreigners Turkish restaurant in the PNU neighborhood of Busan. My multiple falafel sandwiches were lovely, though not quite as good as they were when I lived in Busan in 2006. That or my memory has inflated their taste in the intervening years.

    One of the great things about traveling in Korea is the ubiquity of cheap accommodation. Koreans typically live with their parents until they are married, so, in response to the demand for private space for young men and women, thousands of “love motels” have sprung up across the country, where one can stay in a reasonable, clean room for between 20 and 50,000 won (US$15 – 37). We asked a table of foreigners if they knew of any such places near by and they pointed us to a neighborhood with two in every alley (half way to Jangjeon-dong on the main street in PNU) and we found a nice place for 20,000 won and after a brief walk around the neighborhood promptly crashed.

    I had planned the whole trip around the restaurants I wanted to eat at in Busan, and on Saturday morning we headed to a place, also in the university district of Busan, that I remembered for their vegetable panini and tomato soup. We found it with surprising ease, and while it had the same cute decor and English books and games, the menu had taken a significant change for the worse. Gone were paninis and soups, in were sausages and ham sandwiches. The consolation prizes of a couple onion bagels and cup of coffee at Starbucks were not unwelcome though.

    From their we went up to Beomeo-sa, the biggest and most famous Buddhist temple in Busan. It was lovely, as it has been every time I've been there. There were lots of paper lanterns strung up today, which was especially nice, something a little different.

    We went for a lovely hike above the temple, up to a prominent ridge-line that can be seen from all over the northern part of the city. The weather was shockingly good for mid-December, the day was clear and it felt great to be out and get the blood pumping. We live in the middle of nowhere as far as Korea goes, yet the air was cleaner in Busan, because we live in coal-central in the middle of nowhere Korea, so that was a nice change as well. We met a nice man from Gwang-ju, a recently retired principal, with whom we had a nice conversation on the way up the trail, and who kindly took and emailed us our only picture of the trip.



    From there we headed to the vegetarian buffet in Seomyeon, but found it closed (restaurant failure #2 for the day), so we grabbed a quick bi-bim-bap (mixed veggies and rice) and headed for Jagalchi, the gigantic fish market on the pier of Busan. It was as busy, smelly and strange as ever, and we had fully taken that in, we headed a few blocks over to Nampo-dong, the trendy downtown area of Busan.

    Nampo-dong on a Saturday night was totally overwhelming. Thousands and thousands of little shops in maze like alleys, all illuminated by dozens of hanging fluorescent lights – shoe designers, clothes consolidators, traditional Korean goods for tourists. After what felt like hours of sifting through piles of clothes (a pastime for Melanie), we had a pieces of clothing we like and headed for the hole-in-the-wall Indian place in Nampo-dong, that I absolutely love. To get there, walk down the main street in Nampo-dong to the Pizza Hut, turn into that alley, walking on the Pizza Hut side, look for a steep, green staircase on your right, about 2/3 of the way down that alley. It's up there on the right.

    The Indian Restaurant has only one vegetarian dish – masala curry, and it turned out to be too spicy for Melanie, which was big bummer. So I enjoyed mine as quickly as possible and we hit a second bi-bim-bap place on our way out of Nampo-dong.

    Then we got foolish. We headed all the way across the city to go to what is reputed to be the largest bathhouse in Asia. When we got off the subway, we looked at our guidebook to see how to get there and learned that it closed at 9:00. Most bathhouses in Korea are open 24 hours and will let you sleep there, which was our plan, but not this one. So we back across the city, to the Haeundae Beach area, for another jimjilbang that was open 24 hours.

    I had a nice soak, especially on the balcony that overlooks the beach – that was special. Melanie had an unfortunate run-in with what may have been a would-be thief (averted by her quick action), and when we met in the clothed, co-ed part of the jimjilbang, we realized there was no way we were going to sleep there. Some jimjilbangs have big sleeping rooms that are closed off from the activity of the rest of the place. This one didn't. So we left, nearing 11:00, eyes shutting and all.

    Fortunately we found a reasonable motel fairly quickly (the first one tried to put us in a dirty room) and we got a much-needed good night's sleep.

    On Sunday morning we went for a nice walk on Haeundae Beach, which was largely empty, so we tried to imagine what it would look like in July with tens of thousands of Koreans packed onto it. It was cold though, so we headed back to the vegetarian restaurant in Seomyeon, which was open this time. We had our favorite meal of the weekend here, and picked up some oatmeal, flax seed and dried mango on our way out.

    I knew it would be pushing it to head to Busan for a normal weekend like this, but for Turkish and Indian food, it was well worth it. And, yes, the Korean temple, restaurant and bathhouse were nice too.
              What do you mean, "They cut the power"? How could they cut the power, man? They're animals!        
    It was a gorgeous weekend in Rickey’s neck of the woods and he rose to the occasion by making good on his pledge to get working on his garden. Is there anything better than spending a sunny afternoon ferrying to-and-fro from Home Depot and nailing together pieces of wood in the back yard? Rickey suspects not. There’s no way you can help but to feel like an alpha male when doing this sort of thing. Behold, an engineering marvel second only to the Hanging Gardens of Babylon: What you’re looking are several 3’x6’raised beds filled with a mixture of garden soil and manure. (After spending a day watching Rickey handling cow dung, Mrs. Henderson has taken to refer to him as her “shitty husband.”) Rickey fully expects that this rich black dirt, darker than the volcanic ashes of Mt. Vesuvius, will yield a bountiful harvest this year. …Well, that’s assuming the local fauna decide to leave anything for Rickey.

    See, the very first night after Rickey sowed a bed with cucumber and spinach seeds, ravenous animals descended under cover of darkness to root up Rickey’s labors.

    AND SO IT BEGINS.

    Sure, these critters were here well before Rickey moved in, but they don’t pay the taxes, and must therefore be subjugated to the will of man. Was the culprit the rabbit that Mrs. Henderson saw bounding under the shed out back, his hunger undeterred by her foolish Neville Chamberlainesque peace offering of baby carrots? We’re thinking yes, but other potential suspects include chipmunks, possums, and raccoons.

    Rickey was considering arming himself against this menace, but purchasing a gun probably isn’t the best move here. Rickey has already bought a lot of fertilizer and is exploring the possibility of picking up high powered growlights as well. Add a firearm to that list, and well, we’ve got to believe that there’s some sort of FBI watch list that Rickey would be popping up in. So Rickey did the next best thing he could do—he installed chicken wire over the bed. Look at what Rickey hath wrought with his hands!
    Now these babies are on LOCKDOWN. As impenetrable as a Russian gulag. There’s even a power outlet right next to the beds should Rickey feel the inclination to electrify them!

    After this grueling work, Rickey celebrated with a BBQ. We think we’ll just let these pictures speak for themselves.

              Men's and Women's Basketball Teams Earn Bids to NCAA Tournament        
    Tue, 2010-03-09

    INDIANAPOLIS, Ind. -- Fairmont State's men's and women's basketball teams will be participating in the 2010 NCAA tournament. This marks the first time as NCAA members the programs have made the tournament in the same year. The FSU men earned the eight seed in the Atlantic region and will take on Indiana (Pa.) on March 13. Fresh off their WVIAC Championship the women's team also earned an eight seed and will take on the one seed Gannon on March 12.


              Showbiz Sandbox 375: The Seedy Side of Show Business is Revealed in “Walking Dead” Lawsuit        

    Six years after AMC fired Frank Darabont from “The Walking Dead,” the hit TV series he created and oversaw, details about why he was axed are emerging during a lawsuit filed by the filmmaker over profit participation. Citing unprofessional and erratic behavior AMC provided profanity filled emails Darabont sent to producers and executives during his tenure […]

    The post Showbiz Sandbox 375: The Seedy Side of Show Business is Revealed in “Walking Dead” Lawsuit appeared first on Showbiz Sandbox.


              Matar Ki Kachori        
    Ingredients: For dough: All purpose flour (Maida) – 1 cup Ghee – 2-3 tbsps Salt – 2-3 pinches For stuffing Green peas – 2 cups Fennel seeds (Saunf) – 1/2 tsp Cumin seeds (Zeera) – 1/2  tsp Coriander seeds – 1/2 tsp Asafoetida (Heeng) – 1/4 tsp Besan (Gram flour) – 1 tbsp Garam masala […]
              Mushroom Fry        
    Ingredients: Mushrooms quartered – 12-15 Onions – 1, medium Ginger & Garlic paste – 1/2 tbsp Tomato, chopped- 1 medium Green chillies, finely chopped (optional) – 2 Capsicum, diced – 1, small Coriander seeds – 1 tbsp Dry red chilli – 2 Black pepper – 6-7 Cumin seeds – 3/4 tbsp Garam masala  powder- few […]
              MARY: VIRGIN, MOTHER AND QUEEN: A Bible Study Guide for Catholics        
    Paul Simmons

    The scriptural foundations of Marian devotion

    MARY: VIRGIN, MOTHER AND QUEEN
    A Bible Study Guide for Catholics
    by Fr Mitch Pacwa SJ
    160pp, PB, ISBN 978-1-61278-715-2. Our Sunday Visitor 2013. Rec. price: $19.90

    Very well known as an author and presenter on EWTN, Fr Mitch Pacwa is a respected biblical scholar who brings together a rigorous intellect with a pastoral concern to make the truths of faith accessible to all.

    This book was planned as a group study guide, but can be read by anyone wanting to tap into his insights into the role of Mary in the mystery of salvation.

    Fr Pacwa’s introduction discusses the decline in devotion to Mary in the Catholic church since the 1960s. He attributes this to an attempt to refocus Catholicism towards Jesus and concerns that Catholic devotional practices were offensive to Protestants.

    As a young priest, Fr Pacwa noticed that Catholic academic circles were generally hostile to Marian devotion, and this affected the attitude of both teachers and pastors.

    It was the continued attachment to Marian devotion in one of the new liturgical movements and anti-Catholic propaganda from some American evangelicals which prompted him to re-examine the foundations of Catholic belief.

    He discovered a rich intellectual and spiritual tradition which had been almost lost, encouraged by the very public devotion to Mary by Pope St John Paul II.

    This book is a result of this reflection. He begins with the Old Testament, and looks at how the prophets and patriarchs looked forward not only to the Messiah, but also foretold the role of His Mother.

    This begins with the role of Eve in the fall of Man, and God’s promise to Adam that a woman would exactly reverse the negative role of Eve in the Garden of Eden.

    A quote from Fr Pacwa’s discussion of the fall, and its foretelling the role of Mary, shows how profound is his analysis.

    He says, “Consider: a very odd phrase in Genesis 3:15 says that the enmity will be ‘between your seed and her seed.’ The serpent is depicted as masculine, so there is no problem with speaking of his seed.

    “However, since the ‘seed’ always refers to the man’s contribution to the conception of a child, one must ask how the woman can have ‘seed’? This would have perplexed the ancients, and most modern people ignore it. However, in light of Jesus’ virginal conception in the womb of the Blessed Virgin Mary, this promise takes on a new importance.

    “No male seed was introduced to Mary’s womb to conceive her child; only her child can be identified as a woman’s seed. Therefore he will be the seed that crushes the ancient serpent’s head in a thorough defeat.

    “For this reason, this passage is frequently identified as the ‘Proto-Gospel,’ the first proclamation of what Christ, the son of God and Son of the Virgin, will accomplish for the human race that fell into sin with Adam and Eve’s sin.”

    It is this which has given the church the understanding of Mary as the “new Eve”, in parallel to Jesus Christ as the “new Adam”.

    Fr Pacwa then refers to other Old Testament references, including the Ark of the Covenant, and the prophet Isaiah’s extraordinary prediction that a virgin will conceive and bear a child, fulfilled in the Annunciation, as told by St Luke.

    He discusses the important role of Mary throughout Jesus’ life: from his conception, to the visit to Mary’s cousin Elizabeth, his birth, his flight into Egypt, his time lost in the Temple, and then his public life, beginning with the miracle at the marriage feast at Cana, up to her presence at his Crucifixion, and later at Pentecost.

    This is a very useful text which will give Christians a deeper appreciation of the crucial role of Mary in the life of Jesus and in the early Church.

    Fr Pacwa concludes by discussing the contemporary relevance of Mary, and the importance of our devotion to her.


              Union Guilds        
    Union's quest is also like daily quest, everyday you do the quest and get rewards.
    But instead of Zeny (Daily Quest), you'll get Items as a reward.
    And the items you can get depends on what Union you joined.

    And don't worry, you can always quit your present union if u got what you want,
    and maybe join the other one for other rewards.

    Oh and I personally don't know what will happen to your unused points if you quit your union..
    Never tried that.. ^_^

    Now choose from the six Union you want to join!

    1. Prontera Knightage Union
    2. Odin Orthodoxy Union
    3. Darkness Shadow Union
    4. Hunter Union
    5. Magic Academy Union
    6. Alberta Merchant Alliance Union


    =====================================================================


    Prontera Knightage Union
    NPC: Knight Schubert 
    Location: Prontera 

    Secrets to Provocation
    [Provoke lvl 1]

    Prontera Knightage Will
    [Berserk lvl 1]

    Box of Trace of Earth Bundle
    [20 Traces of Earth]

    Refining Whetstone V 
    [90min Weapon Attack +5%]

    Traces of Freyja
    [Blue material]

    Twilight Shadow Piece
    [Purple Material]

    Heroic Echo
    [Purple Material]

    Iron Cain 
    [Lower Face]

    Zeras Hyperion Style 
    [Top]


    =====================================================================


    Odin Orthodoxy Union
    NPC: Saint Ramort
    Location: Prontera 

    Blessing of the Saintess 
    [Blessing lvl 1]

    Prime Grace
    [Assumptio lvl 1]

    Judgement Lightning
    [Jupitel Thunder lvl 1]

    Box of Life Souce Bundle
    [20 Life Sources]

    Dragon Embroidery V 
    [90min Jacket Intelligence +15%]

    Fragment of the Unknown 
    [Blue Material]

    Inherited Free Will 
    [Blue Materia]

    Guardian Angel
    [Head Accessory]

    Aione Oaklay Style 
    [Top]


    =====================================================================


    Darkness Shadow Union
    NPC: Dark Grandol
    Location: Prontera

    Assassin's Creed (Poison)
    [Poisoning Weapon lvl 1]

    Assassin's Creed (Kill)
    [Shadow Claw lvl 1]

    Assassin's Creed (Speed)
    [Agility lvl 1]

    Box of Spirit of Ruin Bundle
    [20 Spirits of Ruin]

    Tiger Embroidery V
    [90min Jacket STR +15%]

    Dimension Fragment Piece
    [Green Material]

    Cursed Mark of Immortality
    [Blue Material]

    Studded Headband
    [Head Accessory]

    Eremes Guile Style
    [Top]


    =====================================================================


    Hunter Union
    NPC: Hunter Teodor
    Location: Divided Plain

    Spirit Guard 
    Endure lvl 1

    Wind Elixir
    [1Min +60% Movement Speed]

    Box of Monster Fragment Bundle
    [20 Monster Fragments]

    Bear Embroidery V
    [90min Jacket VIT +15%]

    Sealed Root of Strength 
    [Blue Material]

    Dark Scythe Piece 
    [Purple Material]

    Ancient Demon's Horn 
    [Purple Material]

    Eyeshade 
    [Middle Face]

    Reidin Kerse Style 
    [Top]


    =====================================================================


    Magic Academy Union
    NPC: Magic Scholar Trowa 
    Location: Prontera 

    Book of Armageddon (Annihiliation)
    [Meteo Storm lvl 1 = Physical Attack Value]

    Book or Armageddon (Despair) 
    [Meteor Storm lvl 1 = Magic Attack Value]

    Niflheim Seed
    [Frost Nova lvl 1]

    Box of Firmament Essence Bundles
    [20 Firmament Essences]

    Magic Oil V
    [90min Magical Attack +5%]

    Broken Barrier Fragment Crystal
    [Blue Material]

    Wailing Griever Mask Piece 
    [Blue Material]

    Crystal Circlet
    [Head Accessory]

    Dr. Jacob Style 
    [Top]


    =====================================================================

    Alberta Merchant Alliance Union
    NPC: Great Merchant Muria
    Location: Alberta

    Wind Elixir 
    [1Min +60% Movement Speed]

    Zeny Bag 
    [Sold for 24 Zeny]

    Cracked Emperium Piece 
    [Green Material]

    Magical Red Feather 
    [Green Material]

    Colossal Brandium Piece 
    [Green Material]

    Mind of the Money Loser
    [Head Accessory]

    Onasis Defendhill Style 
    [Top]





              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
    Damian
    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]

    Others:
    -------------
    Small Gold Ore
    Medium Gold Ore
    Large Gold Ore

    Blacksmithing:
    --------------------------
    None Yet




              ä¸å®šæœŸML&NLPå ±#4        

    最近の機械学習&自然言語処理に関する情報をまとめるコーナーです。前回はこちら。このエントリ忘れてるよというのがありましたら、たれこみフォームから教えてもらえるとうれしいです。

    論文

    • [1701.07875] Wasserstein GAN
      • GANを含む生成系のタスクは難しいことが知られているが、学習時に使う距離をWasserstein距離というものを使うと学習が安定したという話

    ブログ/勉強会資料

    speakerdeck.com

    機械学習モデルのバージョン管理をするstarchartというツールは知らなかった。解説記事もあった。

    speakerdeck.com

    機械学習というよりはログ基盤的な話。

    AWS Athenaを使って 30TBのWeb行動ログ集計を試みた from Tetsutaro Watanabe
    www.slideshare.net

    ビジネス

    学会/勉強会

    NIPS読み会

    Kaggle Tokyo Meetup #2

    全脳アーキテクチャ若手の会

    AAAI2017

    その他

    機械学習のための連続最適化 (機械学習プロフェッショナルシリーズ)

    機械学習のための連続最適化 (機械学習プロフェッショナルシリーズ)

    関係データ学習 (機械学習プロフェッショナルシリーズ)

    関係データ学習 (機械学習プロフェッショナルシリーズ)


              Angular2に入門している話        

    機械学習のエントリばかりポストしていますが、現在の本職はWebエンジニアのid:syou6162です。

    フロントエンドの勉強がひたすら足りていないけど、きっかけがないと色々やり出さない性格なので、勉強会ドリブンでAngularの勉強を少しづつ進めています。先週末にちょうどAngularを作っているGoogleの中の人が大阪にいらっしゃるということで行ってきました。ぐぐりづらいことを直接聞けたので、大阪まで行ったかいがありました。

    基本的には下のハンズオンをひたすら写経するという感じ。資料はjsじゃなくてtypescriptで構成されているので、エディタで型の情報を見ながら勉強できて初心者に優しかった。

    DOM直接触ったり、JQueryとXPathでちょこちょこやったことがあるくらいだったので、双方向バインディングの考え方が新鮮でした。htmlの構造とかは一旦置いといて、オブジェクトの状態に応じてdomの中身やスタイルを変えることができるので、フロントエンドをやっているけどサーバーサイドっぽい思考でコードが書けるので助かる、という感想でした。

    困ったところ

    やっていて困ったこととしてはAngular2を自分のプロジェクトで動かしたいときに、最小限の設定はどれなんだ???というのが分からず困りました。gulpとかgruntとかあれこれあり、「えっ、小さいプロジェクトならpackage.jsonに直接書いていいの?」という感じで開発環境を整えるところが一番鬼門だったように思います。

    JavaScriptプログラマのための 実践的TypeScript入門 (アスキー書籍)

    JavaScriptプログラマのための 実践的TypeScript入門 (アスキー書籍)

    速習ECMAScript6: 次世代の標準JavaScriptを今すぐマスター!

    速習ECMAScript6: 次世代の標準JavaScriptを今すぐマスター!


              Preserving what you produce        
    Well it seems to be that time of year again when we have an excess of fruits that we need to preserve. Here at the glasshouses we tend to make things like Tomato chutney, chilli Jelly and Marmalade. In order to help you we offer a small range of equipment from Franchi, the Italian seed people.
              codigos para pokemon zafiro y ruby (solo inlgles)        
    yo los comprobe realmente como creen que complete el pokedex :

    82FBD860AE242721313D2BCE9004E1492CC860ECD40C584F
    Absol
    11F5BC3EFD0E5DD3
    Aerodactyl
    82FBD860AE242721313D2BCE9004E149 9F727E48188E88D7
    Aggron
    8F7B8FA551BE6519
    Aipom
    A52F239F157183AA
    Alakazam
    82FBD860AE242721313D2BCE9004E149 E482934074AE24CA
    Altaria
    03DB2EDAF1498315
    Ampharos
    82FBD860AE242721313D2BCE9004E149 761FA58F0C669A85
    Anorith
    E8B3D4787DB12D1A
    Arbok
    C997ECED821D7BE8
    Arcanine
    F50447946C4C5098
    Ariados
    82FBD860AE242721313D2BCE9004E149 C68621E0CE91EAF2
    Armaldo
    82FBD860AE242721313D2BCE9004E149 6557E79B19945642
    Aron
    9F9A431719B26CE8
    Articuno
    24A676950E972009
    Azumarill
    82FBD860AE242721313D2BCE9004E149 B42D1283C6EBBDBB
    Azurill
    82FBD860AE242721313D2BCE9004E149 7BC26643F6351EA3
    Bagon
    82FBD860AE242721313D2BCE9004E149 90AF0D841C4A45C9
    Baltoy
    82FBD860AE242721313D2BCE9004E149 8E732451F6EF7BA4
    Banette
    82FBD860AE242721313D2BCE9004E149 D99B190DCB5C3255
    Barboach
    FEDD6E758BF7942D
    Bayleef
    82FBD860AE242721313D2BCE9004E149 3866C190031535DD
    Beautifly
    4CD61B87F05305C0
    Beedrill
    82FBD860AE242721313D2BCE9004E149 662DB4A0150278A5
    Beldum
    EE1B4201DA9C6E71
    Bellossom
    0E6E78BE6553B936
    Bellsprout
    9DAC9AE70802D361
    Blastoise
    82FBD860AE242721313D2BCE9004E149 4A44AC2ED6B438D5
    Blaziken
    0160D183A2A2A1B6
    Blissey
    82FBD860AE242721313D2BCE9004E149 1D47A9C60524F0F7
    Breloom
    C7715E5D4B03490C
    Bulbasaur
    3D94CBE7806B75AA
    Butterfree
    82FBD860AE242721313D2BCE9004E149 C4741BAE97124E11
    Cacnea
    82FBD860AE242721313D2BCE9004E149 7D2A47BB332D52F3
    Cacturne
    82FBD860AE242721313D2BCE9004E149 B5B5FCBBCFCC8751
    Camerupt
    82FBD860AE242721313D2BCE9004E149 B5A578B46F1B591B
    Carvanha
    82FBD860AE242721313D2BCE9004E149 0A70DC5617BA6B8E
    Cascoon
    82FBD860AE242721313D2BCE9004E149 528A0B971B7D1DB1
    Castform
    32D2BE301538D5E2
    Caterpie
    A3AFC93BCAE30FEC
    Celebi
    98A9EF2FD4933FE0
    Chansey
    5F4739E594A6717F
    Charizard
    86FC5D2E2AB49BE7
    Charmander
    8EF2FF70229DABA2
    Charmeleon
    025F2921710FE9F1
    Chikorita
    82FBD860AE242721313D2BCE9004E149 145A57F6ADDF1B3A
    Chimecho
    741082FC8EF7B960
    Chinchou
    82FBD860AE242721313D2BCE9004E149 944B4BE8D05C678B
    Clamperl
    82FBD860AE242721313D2BCE9004E149 CA8B36FCDF163AA9
    Claydol
    A245B05BDBA62586
    Clefable
    0A960AD32D88FB71
    Clefairy
    586090DB2EAC760B
    Cleffa
    6D655CDB8564F3D6
    Cloyster
    82FBD860AE242721313D2BCE9004E149 7CAD36227FCCA6ED
    Combusken
    82FBD860AE242721313D2BCE9004E149 23DAFA415B1ADBC8
    Corphish
    E3CBB814F78A0FF1
    Corsola
    82FBD860AE242721313D2BCE9004E149 A87F5761834F0FF9
    Cradily
    82FBD860AE242721313D2BCE9004E149 2E666CF332395439
    Crawdaunt
    BA64CBD74C67DA0E
    Crobat
    7171EB15E4ADEA22
    Croconaw
    AF9A564317D23C50
    Cubone
    F3595519C41CB89F
    Cyndaquil
    82FBD860AE242721313D2BCE9004E149 601F8154A460B6A7
    Delcatty
    8C2E6741D5F172A4
    Delibird
    82FBD860AE242721313D2BCE9004E149 8C5DE8C8A33E9D88
    Deoxys
    E4A84A01E8F5F70B
    Dewgong
    4E0E095399832EC7
    Diglett
    5FD5479B25F61E5C
    Ditto
    CCF9E49B5E4CADA8
    Dodrio
    C86D9E0AD50F5094
    Doduo
    CBBEF9DC682596BC
    Donphan
    F4BD50DA1B890A51
    Dragonair
    B67EB1994491FC62
    Dragonite
    52F5EC2DDDD29409
    Dratini
    BA6D6DF7DE9213D6
    Drowzee
    CFBDF08694AFF44C
    Dugtrio
    E5355F5F23DE47E9
    Dunsparce
    82FBD860AE242721313D2BCE9004E149 359F51861F36099C
    Dusclops
    82FBD860AE242721313D2BCE9004E149 BD8E35D5CF92A431
    Duskull
    82FBD860AE242721313D2BCE9004E149 72F95810DB6FB4EF
    Dustox
    6817CACBB3725546
    Eevee
    9746090A9B13D34A
    Ekans
    EE7D62E6377677A7
    Electabuzz
    82FBD860AE242721313D2BCE9004E149 4E39C71B8B168004
    Electrike
    BA4A7DEEB6786158
    Electrode
    C5D22480A2CCC775
    Elekid
    ACE71E49475ACE5A
    Entei
    B33E1632D7F709D0
    Espeon
    771695BD9D8BE844
    Exeggcute
    84689B70FD33AE82
    Exeggutor
    82FBD860AE242721313D2BCE9004E149 A587A72ACAA20267
    Exploud
    0AD1026900EF2DDC
    Farfetch'd
    1B5E43BD9713080E
    Fearow
    82FBD860AE242721313D2BCE9004E149 D884D95282F6FD48
    Feebas
    918632C39DDE2DBB
    Feraligatr
    3FE2F064BB639BA3
    Flaaffy
    B6691108227D02B3
    Flareon
    82FBD860AE242721313D2BCE9004E149 B02489453BC0030F
    Flygon
    1EAC10AAD4B2DF5D
    Foretress
    D8607109AD28DB09
    Furret
    82FBD860AE242721313D2BCE9004E149 2BE7AED3B9751EC5
    Gardevoir
    5F526032B3FFFCE0
    Gastly
    EA51AA85C39E59D4
    Gengar
    F49F0B961CDA9CDE
    Geodude
    AFD25289DC56A0CD
    Girafarig
    82FBD860AE242721313D2BCE9004E149 CB8E1E838A0B06FF
    Glalie
    D48A22E1A90FC70A
    Gligar
    191292AD8DA00EED
    Gloom
    3955CE261CBBE2B7
    Golbat
    F29255BCBB65E9A6
    Goldeen
    E668AE7B6C41ABE6
    Golduck
    981E564320350C5C
    Golem
    82FBD860AE242721313D2BCE9004E1490F1B5F6C7656C3B9
    Gorebyss
    D2F305AD7D077739
    Granbull
    33202BC84B640AB3
    Graveler
    1C079E020E278333
    Grimer
    82FBD860AE242721313D2BCE9004E149 299CE04B43341CDD
    Groudon
    82FBD860AE242721313D2BCE9004E149 21F8BC366CC818B7
    Grovyle
    22B7647CF5951FC0
    Growlithe
    82FBD860AE242721313D2BCE9004E149 8F6C9E12CB96CE33
    Grumpig
    82FBD860AE242721313D2BCE9004E149 179DCADEC474D278
    Gulpin
    EA48F52876018F4F
    Gyarados
    82FBD860AE242721313D2BCE9004E149 53D971FF007FAAEB
    Hariyama
    973AB5D9C4DD3650
    Haunter
    088236A9C6933F92
    Heracross
    513811EAEFBC54A8
    Hitmonchan
    29025DA46C67823C
    Hitmonlee
    A5C5D439AE264439
    Hitmontop
    92BB8BD9629E2D58
    Ho-oh
    78A0CD579A371B1F
    Hoothoot
    3BED40A5C056C098
    Hoppip
    A4EBBAA472E72233
    Horsea
    7FCE2C2638425484
    Houndoom
    A99587CCA49BC248
    Houndour
    82FBD860AE242721313D2BCE9004E149 5669AB79CAF18B71
    Huntail
    E4A57331BFD72F7E
    Hypno
    E5C58F0E70ACBAAA
    Igglybuff
    82FBD860AE242721313D2BCE9004E149 6D88B6F968D141AB
    Illumise
    AC386FDCE1057B11
    Ivysaur
    9D6FDEB59E31E1D8
    Jigglypuff
    82FBD860AE242721313D2BCE9004E149 FBC061A9072FC320
    Jirachi
    67F9841DE968DA3D
    Jolteon
    4A91807F7E5AE2BC
    Jumpluff
    E9B195209876042D
    Jynx
    F86734D5046D3F8F
    Kabuto
    922559183F823AF8
    Kabutops
    82A3DA434AFAFC8E
    Kadabra
    2C90148596BF028B
    Kakuna
    F5CAF2C4EEB3D467
    Kangaskhan
    82FBD860AE242721313D2BCE9004E149 C07D2D075B6C82F2
    Kecleon
    FB5F56E3F2427C25
    Kingdra
    93F26FDC1621EFBB
    Kingler
    82FBD860AE242721313D2BCE9004E149 9B8D1405198957C8
    Kirlia
    3B75EE991DE0E837
    Koffing
    3F1B3D68D4401611
    Krabby
    82FBD860AE242721313D2BCE9004E149 9EFEC4E6F24D5813
    Kyogre
    82FBD860AE242721313D2BCE9004E149 D4EFF5BB1311E2E8
    Lairon
    13534CCF5BB92C8C
    Lanturn
    24D3EE0E404F7B3D
    Lapras
    4C3FD6DDA72A38D9
    Larvitar
    82FBD860AE242721313D2BCE9004E149 EA64214226D6E5A6
    Latias
    82FBD860AE242721313D2BCE9004E149 79870CB095729832
    Latios
    349C7EAC1092228D
    Ledian
    50757C7AA393D46A
    Ledyba
    5E065A174F8282B0
    Lickitung
    82FBD860AE242721313D2BCE9004E149 4BEFDC30B4192001
    Lileep
    82FBD860AE242721313D2BCE9004E149 61DBEB9F92DBFA58
    Linoone
    82FBD860AE242721313D2BCE9004E149A755369B4BD7F6F1
    Lombre
    82FBD860AE242721313D2BCE9004E149 2D5A7BBB525EF393
    Lotad
    82FBD860AE242721313D2BCE9004E149 67E17F195D6EDD71
    Loudred
    82FBD860AE242721313D2BCE9004E149 A20A4542D79124D0
    Ludicolo
    E57F3F7864F944D0
    Lugia
    82FBD860AE242721313D2BCE9004E149 372CE7DBA9C8EB5E
    Lunatone
    82FBD860AE242721313D2BCE9004E149 938CB852F9BB4D41
    Luvdisc
    D03BF77285346D77
    Machamp
    596DD0CA422404AF
    Machoke
    754794BB393FBB5E
    Machop
    C6A84B78810CD4FC
    Magby
    20CBDC4C87541E08
    Magcargo
    7C77F1892570754C
    Magikarp
    608711AD052765EC
    Magmar
    CCBFCC6A6B608D39
    Magnemite
    A772B75BC41A2001
    Magneton
    82FBD860AE242721313D2BCE9004E149 E1F4794A887F06BF
    Makuhita
    82FBD860AE242721313D2BCE9004E149 3A4F2D33CBF5A1B4
    Manectric
    16FE10289A936148
    Mankey
    F554A963EDA859B6
    Mantine
    B3323FA400976EED
    Mareep
    76ECA4FF35F8C4F9
    Marill
    B3A12885D5D4DA48
    Marowak
    82FBD860AE242721313D2BCE9004E149 29BA2D42D510FFBA
    Marshtomp
    82FBD860AE242721313D2BCE9004E149 BB6A3047431DFCFF
    Masquerain
    82FBD860AE242721313D2BCE9004E149 FC8A82EA704658D9
    Mawile
    82FBD860AE242721313D2BCE9004E149 85B4AF9A41D7B768
    Medicham
    82FBD860AE242721313D2BCE9004E149 E9D1D48800D975CA
    Meditite
    09C6FA0D4F0F5773
    Meganium
    4107EE5459F45AC6
    Meowth
    82FBD860AE242721313D2BCE9004E149 E62FCE6B99A4823D
    Metagross
    82FBD860AE242721313D2BCE9004E149 72B850FD79DE57D2
    Metang
    AF02EDC2534F3FF1
    Metapod
    71E09BD117FDFD02
    Mew
    30621E6F164FED85
    Mewtwo
    82FBD860AE242721313D2BCE9004E149 37A90703F49DE0B4
    Mightyena
    A454BB281CEC3F83
    Miltank
    82FBD860AE242721313D2BCE9004E149 8F700F622CA08221
    Milotic
    82FBD860AE242721313D2BCE9004E149 AC9122B26257AAE0
    Minun
    38744E791BFB4656
    Misdreavus
    A265FB705EAE2980
    Moltres
    9FC2557019FFADC8
    Mr.Mime
    82FBD860AE242721313D2BCE9004E149 2E05069411BC05B3
    Mudkip
    88E7528B4EDE64E8
    Muk
    F3BA401D74110D94
    Murkrow
    F4462DB1AF5C874E
    Natu
    83AF0E64308DCF7A
    Nidoking
    A4115F36A58D2F6E
    Nidoqueen
    D98621833DC52ADF
    Nidoran H
    115EE33A047E08D9
    Nidoran M
    340466380412FF7B
    Nidorina
    E6FAC0215BFBC7E4
    Nidorino
    82FBD860AE242721313D2BCE9004E149 55513D199B3DE2D4
    Nincada
    8B104BC53BBB0554
    Ninetales
    82FBD860AE242721313D2BCE9004E149 957DE792C4607DA8
    Ninjask
    FBDBF52B3623B52C
    Noctowl
    82FBD860AE242721313D2BCE9004E149 C446CE3B97CD0DC3
    Nosepass
    82FBD860AE242721313D2BCE9004E149 D2583A425BE8CB0E
    Numel
    82FBD860AE242721313D2BCE9004E149 189F92E1D21F4478
    Nuzleaf
    9202ED83F6B41A95
    Octillery
    FD90C5C22B982804
    Oddish
    BA9282BB1ADDD98B
    Omanyte
    F01152ED876CFF58
    Omastar
    43CBABBBB7155781
    Onix
    28F47730F2BE0E37
    Paras
    8F320452F34DE558
    Parasect
    82FBD860AE242721313D2BCE9004E149 1DB3DE68672324D6
    Pelipper
    574E9E37CF91E972
    Persian
    8F5688F458987C65
    Phanpy
    AE371D2FDBA3CE4E
    Pichu
    ED21FD834D34C446
    Pidgeot
    B5A3B3244A2ABD7E
    Pidgeotto
    FB5B7B2ECB8F711B
    Pidgey
    76575913837E7434
    Pikachu
    1AEE78F1D6412BED
    Piloswine
    AB82F0EE7D884FB9
    Pineco
    525180240E93A551
    Pinsir
    82FBD860AE242721313D2BCE9004E149 84F628669F914B8B
    Plusle
    5BA115A03330A906
    Politoed
    DDCAE2B248356075
    Poliwag
    7522AE0F219A6D01
    Poliwhirl
    9895E70849248155
    Poliwrath
    3EBEFE1EA8493773
    Ponyta
    82FBD860AE242721313D2BCE9004E149 99A5DB56D3F68AE7
    Poochyena
    D763E945C958628C
    Porygon
    F24D39631DE32FEB
    Porygon2
    29B920D4925D9207
    Primeape
    10CAB90DFBA1D606
    Psyduck
    C9AC6A5E6A92796A
    Pupitar
    6E59C1C960930723
    Quagsire
    B962659CFD1C1893
    Quilava
    7148B7F0D8D53003
    Qwilfish
    44DC46432E37823B
    Raichu
    BCFEE7CDB19EA1CF
    Raikou
    82FBD860AE242721313D2BCE9004E149 CA880BEE01C3CE5E
    Ralts
    3D7098F8603A63BA
    Rapidash
    CBB024C33D4E94CF
    Raticate
    3F2FF398386736A6
    Rattata
    82FBD860AE242721313D2BCE9004E149 C5946A0E65BE02B0
    Rayquaza
    82FBD860AE242721313D2BCE9004E149 6F5F7F3EFEA00143
    Regice
    82FBD860AE242721313D2BCE9004E149 CE51186D3686F6D2
    Regirock
    82FBD860AE242721313D2BCE9004E149 349C482149728D68
    Registeel
    82FBD860AE242721313D2BCE9004E1497B29CACCD014F65D
    Relicanth
    4D67593131AC8869
    Remoraid
    195DB2BBA4007417
    Rhydon
    A50BBA40C59DE2FE
    Rhyhorn
    82FBD860AE242721313D2BCE9004E149 B0DA39C505276564
    Roselia
    82FBD860AE242721313D2BCE9004E149 17592A4C2C72F873
    Sableye
    82FBD860AE242721313D2BCE9004E149 F683728DA1CB7A38
    Salamence
    A90E57848E3070F2
    Sandshrew
    DB655BDA4885F2BA
    Sandslash
    82FBD860AE242721313D2BCE9004E149 5157CACF5EB25845
    Sceptile
    FA2F872FB24A679F
    Scizor
    C4C02E8BCB6C0843
    Scyther
    CFC5CD163BFE5AED
    Seadra
    C0BF93BBDF9273D4
    Seaking
    82FBD860AE242721313D2BCE9004E149 CE85182FFEAF53F9
    Sealeo
    82FBD860AE242721313D2BCE9004E149 DB37D9E1B8BA4066
    Seedot
    0C2314C919D3DAD8
    Seel
    6BC6D1883A1559EB
    Sentret
    82FBD860AE242721313D2BCE9004E149 6E2ED8A024431D98
    Seviper
    82FBD860AE242721313D2BCE9004E149 C62B84580FC8B29A
    Sharpedo
    82FBD860AE242721313D2BCE9004E149 665C2F42369D779C
    Shedinja
    82FBD860AE242721313D2BCE9004E149 5CFB59B9D08C1A10
    Shelgon
    1EA5B82C6AE3C655
    Shellder
    82FBD860AE242721313D2BCE9004E149 8DC39BCF3F710E3E
    Shiftry
    82FBD860AE242721313D2BCE9004E149 C5FFADC845F66362
    Shroomish
    919B1A5D72F996F6
    Shuckle
    82FBD860AE242721313D2BCE9004E149 5DBF2FCF30E8F421
    Shuppet
    82FBD860AE242721313D2BCE9004E149 8183477EE90ADD46
    Silcoon
    7E5EFBAAF9D18289
    Skarmory
    A200463BD753895E
    Skiploom
    82FBD860AE242721313D2BCE9004E149 D7DF0A988D70EB4D
    Skitty
    82FBD860AE242721313D2BCE9004E149 2B48952F978365BD
    Slaking
    82FBD860AE242721313D2BCE9004E149 0F8A29BA2C2D1529
    Slakoth
    14A9A5E73C6D8285
    Slowbro
    D7E57A96CC7B875E
    Slowking
    33AD5E4E1F464A59
    Slowpoke
    2B169F23E11514BC
    Slugma
    36066CF966A42091
    Smeargle
    D035F68752B30C9D
    Smoochum
    663BCF6FE0AC9C73
    Sneasel
    65B08809FC26812C
    Snorlax
    82FBD860AE242721313D2BCE9004E149 2817970AE0F6D0E4
    Snorunt
    5EB71E4A7E4F4C2B
    Snubbull
    82FBD860AE242721313D2BCE9004E149 D2CE7A4B797F7E89
    Solrock
    D50BE2E3E9AC080B
    Spearow
    82FBD860AE242721313D2BCE9004E149 D4515AC17C2BD132
    Spheal
    1BCCE89836AE52D4
    Spinarak
    82FBD860AE242721313D2BCE9004E14955429ABD95D438C4
    Spinda
    82FBD860AE242721313D2BCE9004E149 8EA4FCB93A913D4D
    Spoink
    F18A71B3474EF1FF
    Squirtle
    F289D9072638EA9B
    Stantler
    56831CCB1A47A4DC
    Starmie
    3B32D43049596504
    Staryu
    E5181BD87D70413E
    Steelix
    8A0F695E0306DC83
    Sudowoodo
    0C0BC2BE64E725C6
    Suicune
    EA4F4358A731A363
    Sunflora
    BCD70C60DC720840
    Sunkern
    82FBD860AE242721313D2BCE9004E149 C246C624FDB5125D
    Surskit
    82FBD860AE242721313D2BCE9004E149 0DA20954262C11C0
    Swablu
    82FBD860AE242721313D2BCE9004E149 0A68434581A60674
    Swalot
    82FBD860AE242721313D2BCE9004E149 B8C7D72F087B6595
    Swampert
    82FBD860AE242721313D2BCE9004E149 1DA4F7E6F247F39A
    Swellow
    432D0CD9868F6A6A
    Swinub
    82FBD860AE242721313D2BCE9004E149 451597F6A1578DD9
    Taillow
    B1510A8B506644ED
    Tangela
    3ED3C52A46C14BD1
    Tauros
    4536DAC419FE88AB
    Teddiursa
    36F4CD32ACE8CCB4
    Tentacool
    B3106F93C70F4300
    Tentacruel
    F656D5214B02FC73
    Togepi
    53F6DE66941BAC84
    Togetic
    82FBD860AE242721313D2BCE9004E1499DB4C3198219060A
    Torchic
    82FBD860AE242721313D2BCE9004E149 F85BC8EB7CF30E57
    Torkoal
    658B55E601699F03
    Totodile
    82FBD860AE242721313D2BCE9004E149 F406B3200DAA38F6
    Trapinch
    82FBD860AE242721313D2BCE9004E149 5BAE22AD8F7D3013
    Treecko
    82FBD860AE242721313D2BCE9004E149 0BB19CBCFA943A3E
    Tropius
    4281A0400FD71E37
    Typhlosion
    D9A33817C2429A0C
    Tyranitar
    057BFEC07D24A566
    Tyrogue
    E6FCAD89AF77B153
    Umbreon
    1DEE8D9BC2C80AD7
    Unown
    5668474AF3AEF7A9
    Ursaring
    418E41694A61E666
    Vaporeon
    7498F3A37D8DE734
    Venomoth
    CC91885BA7BDA5D0
    Venonat
    6C0E650D9151DC36
    Venusaur
    82FBD860AE242721313D2BCE9004E149 007CC3331A7F8A4A
    Vibrava
    D1797B9BBC093A3F
    Victreebel
    82FBD860AE242721313D2BCE9004E149 B3EE281789EA6EFC
    Vigoroth
    7B389B12790FFF7D
    Vileplume
    82FBD860AE242721313D2BCE9004E149 BC71207B319D605F
    Volbeat
    6FABB900F3EEEC61
    Voltorb
    E9243AE60707C461
    Vulpix
    82FBD860AE242721313D2BCE9004E149 6870774EDCCF5C26
    Wailmer
    82FBD860AE242721313D2BCE9004E149 A36ED36F10EDDF89
    Wailord
    82FBD860AE242721313D2BCE9004E149 C6B2B1226711B417
    Walrein
    600C15C97A07635B
    Wartortle
    0F02955878490C5D
    Weedle
    29CC9E0EF1D7F477
    Weepinbell
    4878DB3CEA7C31E1
    Weezing
    82FBD860AE242721313D2BCE9004E149 B964DDC53615D4B1
    Whiscash
    82FBD860AE242721313D2BCE9004E149 D521BFDAF306CE43
    Whismur
    FF704C3BBDE35BC2
    Wigglytuff
    82FBD860AE242721313D2BCE9004E149 BB0893DA002DE3DF
    Wingull
    1922B64C93A475E6
    Wobbuffet
    91166348E9B56CFC
    Wooper
    82FBD860AE242721313D2BCE9004E149 C3DA6AFF0F7B7083
    Wurmple
    82FBD860AE242721313D2BCE9004E1494A9EBB58037F6B34
    Wynaut
    51CAB7300E9283C0
    Xatu
    7D316ADF4B760643
    Yanma
    82FBD860AE242721313D2BCE9004E149 8CEF1F80060461DD
    Zangoose
    9C30E2E21F157234
    Zapdos
    82FBD860AE242721313D2BCE9004E149 CBA3EA0392726DCC
    Zigzagoon
    A5F54B4743289103
    Zubat
              codigos pokemon esmeralda (solo español)        
    aqui les van mas codigos
    NO LE QUITES ESPACIOS, RECUERDA SÓLO PEGA LOS 4 CÓDIGOS EN CODEBRAKER Y GAMESHARK, NO LOS BORRES".
    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 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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
    TE LO ACONSEJO ES MUY ÚTIL:ATRAVESAR PAREDES:C84AB3C0 F5984A158E883EFF 92E9660D
    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):
    03 - BRIGHTPOWDER 07 - BICYCLE 08 - MOON STONE 09 - ANTIDOTE 0A - BURN HEAL 0B - ICE HEAL 0C - AWAKENING 0D - PARALYZ HEAL 0E - FULL RESTORE 0F - MAX POTION 10 - HYPER POTION 11 - SUPER POTION 12 - POTION 13 - ESCAPE ROPE 14 - REPEL 15 - MAX ELIXER 16 - FIRE STONE 17 - THUNDERSTONE 18 - WATER STONE 1A - HP UP 1B - PROTEIN 1C - IRON 1D - CARBOS 1E - LUCKY PUNCH 1F - CALCIUM 20 - RARE CANDY 21 - X ACCURACY 22 - LEAF STONE 23 - METALPOWDER 24 - NUGGET 25 - POKé DOLL 26 - FULL HEAL 27 - REVIVE 28 - MAX-REVIVE 29 - GUARD SPEC. 2A - SUPER REPEL 2B - MAX REPEL 2C - DIRE HIT 2E - FRESH WATER 2F - SODA POP 30 - LEMONADE 31 - X ATTACK 33 - X DEFEND 34 - X SPEED 35 - X SPECIAL 36 - COIN CASE 37 - ITEMFINDER 39 - EXP.SHARE 3A - OLD ROD
    3B - GOOD ROD 3C - SILVER LEAF 3D - SUPER ROD 3E - PP UP 3F - ETHER 40 - MAX ETHER 41 - ELIXER 42 - RED SCALE 43 - SECRETPOTION 44 - S.S. TICKET 45 - MYSTERY EGG 47 - SILVER WING 48 - MOOMOO MILK 49 - QUICK CLAW 4A - PSNCUREBERRY 4B - GOLD LEAF 4C - SOFT SAND 4D - SHARP BEAK 4E - PRZCUREBERRY 4F - BURNT BERRY 50 - ICE BERRY 51 - POISON BARB 52 - KING'S ROCK 53 - BITTER BERRY 54 - MINT BERRY 55 - RED APRICORN 56 - TINYMUSHROOM 57 - BIG MUSHROOM 58 - SILVERPOWDER 59 - BLU APRICORN 5B - AMULET COIN 5C - YLW APRICORN 5D - GRN APRICORN 5E - CLEANSE TAG 5F - MYSTIC WATER 60 - TWISTEDSPOON 61 - WHT APRICORN 62 - BLACKBELT 63 - BLK APRICORN 65 - PNK APRICORN 66 - BLACKGLASSES 67 - SLOWPOKETAIL 68 - PINK BOW 69 - STICK 6A - SMOKE BALL 6B - NEVERMELTICE 6C - MAGNET 6D - MIRACLEBERRY 6E - PEARL 6F - BIG PEARL
    70 - EVERSTONE 71 - SPELL TAG 72 - RAGECANDYBAR 75 - MIRACLE SEED 76 - THICK CLUB 77 - FOCUS BAND 79 - ENERGYPOWDER 7A - ENERGY ROOT 7B - HEAL POWDER 7C - REVIVAL HERB 7D - HARD STONE 7E - LUCKY EGG 7F - CARD KEY 80 - MACHINE PART 82 - LOST ITEM 83 - STARDUST 84 - STAR PIECE 85 - BASEMENT KEY 86 - PASS 8A - CHARCOAL 8B - BERRYJUICE 8C - SCOPE LENS 8F - METAL COAT 90 - DRAGON FANG 92 - LEFTOVERS 96 - MYSTERYBERRY 97 - DRAGON SCALE 98 - BERSERK GENE 9C - SACRED ASH 9E - FLOWER MAIL A3 - LIGHT BALL A7 - NORMAL BOX A8 - GORGEOUS BOX A9 - SUN STONE AA - POLKADOT BOW AC - UP-GRADE AD - BERRY AE - GOLD BERRY AF - SQUIRTBOTTLE B2 - RAINBOW WING B4 - BRICK PIECE B5 - SURF MAIL B6 - LITEBLUEMAIL B7 - PORTRAITMAIL MAIL B8 - LOVELY MAIL B9 - EON MAIL BA - MORPH MAIL BB - BLUESKY MAIL BC - MUSIC MAIL BD - MIRAGE MAILDigitos de Pokébolas
    01 - MASTER BALL02 - ULTRA BALL04 - GREAT BALL05 - POKé BALL
    9D - HEAVY BALL9F - LEVEL BALLA0 - LURE BALLA1 - FAST BALL
    A4 - FRIEND BALLA5 - MOON BALLA6 - LOVE BALLB1 - PARK BALLDigitos de TM's
    71 - TM01 DYNAMICPUNCH 72 - TM02 HEADBUTT 73 - TM03 CURSE 74 - TM04 ROLLOUT 75 - TM05 ROAR 76 - TM06 TOXIC 77 - TM07 ZAP CANNON 78 - TM08 ROCK SMASH 79 - TM09 PSYCH UP 7A - TM10 HIDDEN POWER 7B - TM11 SUNNY DAY 7C - TM12 SWEET SCENT 7D - TM13 SNORE 7E - TM14 BLIZZARD 7F - TM15 HYPER BEAM 80 - TM16 ICY WIND
    81 - TM17 PROTECT 82 - TM18 RAIN DANCE 83 - TM19 GIGA DRAIN 84 - TM20 ENDURE 85 - TM21 FRUSTRATION 86 - TM22 SOLAR BEAM 87 - TM23 IRON TAIL 88 - TM24 DRAGONBREATH 89 - TM25 THUNDER 8A - TM26 EARTHQUAKE 8B - TM27 RETURN 8C - TM28 DIG 8D - TM29 PSYCHIC 8E - TM30 SHADOW BALL 8F - TM31 MUD-SLAP 90 - TM32 DOUBLE TEAM
    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        
    Rubí-Zafiro
    Código
    Pokémon
    8EE6264B7FA5506A
    Abra
    82FBD860AE242721313D2BCE9004E1492CC860ECD40C584F
    Absol
    11F5BC3EFD0E5DD3
    Aerodactyl
    82FBD860AE242721313D2BCE9004E149 9F727E48188E88D7
    Aggron
    8F7B8FA551BE6519
    Aipom
    A52F239F157183AA
    Alakazam
    82FBD860AE242721313D2BCE9004E149 E482934074AE24CA
    Altaria
    03DB2EDAF1498315
    Ampharos
    82FBD860AE242721313D2BCE9004E149 761FA58F0C669A85
    Anorith
    E8B3D4787DB12D1A
    Arbok
    C997ECED821D7BE8
    Arcanine
    F50447946C4C5098
    Ariados
    82FBD860AE242721313D2BCE9004E149 C68621E0CE91EAF2
    Armaldo
    82FBD860AE242721313D2BCE9004E149 6557E79B19945642
    Aron
    9F9A431719B26CE8
    Articuno
    24A676950E972009
    Azumarill
    82FBD860AE242721313D2BCE9004E149 B42D1283C6EBBDBB
    Azurill
    82FBD860AE242721313D2BCE9004E149 7BC26643F6351EA3
    Bagon
    82FBD860AE242721313D2BCE9004E149 90AF0D841C4A45C9
    Baltoy
    82FBD860AE242721313D2BCE9004E149 8E732451F6EF7BA4
    Banette
    82FBD860AE242721313D2BCE9004E149 D99B190DCB5C3255
    Barboach
    FEDD6E758BF7942D
    Bayleef
    82FBD860AE242721313D2BCE9004E149 3866C190031535DD
    Beautifly
    4CD61B87F05305C0
    Beedrill
    82FBD860AE242721313D2BCE9004E149 662DB4A0150278A5
    Beldum
    EE1B4201DA9C6E71
    Bellossom
    0E6E78BE6553B936
    Bellsprout
    9DAC9AE70802D361
    Blastoise
    82FBD860AE242721313D2BCE9004E149 4A44AC2ED6B438D5
    Blaziken
    0160D183A2A2A1B6
    Blissey
    82FBD860AE242721313D2BCE9004E149 1D47A9C60524F0F7
    Breloom
    C7715E5D4B03490C
    Bulbasaur
    3D94CBE7806B75AA
    Butterfree
    82FBD860AE242721313D2BCE9004E149 C4741BAE97124E11
    Cacnea
    82FBD860AE242721313D2BCE9004E149 7D2A47BB332D52F3
    Cacturne
    82FBD860AE242721313D2BCE9004E149 B5B5FCBBCFCC8751
    Camerupt
    82FBD860AE242721313D2BCE9004E149 B5A578B46F1B591B
    Carvanha
    82FBD860AE242721313D2BCE9004E149 0A70DC5617BA6B8E
    Cascoon
    82FBD860AE242721313D2BCE9004E149 528A0B971B7D1DB1
    Castform
    32D2BE301538D5E2
    Caterpie
    A3AFC93BCAE30FEC
    Celebi
    98A9EF2FD4933FE0
    Chansey
    5F4739E594A6717F
    Charizard
    86FC5D2E2AB49BE7
    Charmander
    8EF2FF70229DABA2
    Charmeleon
    025F2921710FE9F1
    Chikorita
    82FBD860AE242721313D2BCE9004E149 145A57F6ADDF1B3A
    Chimecho
    741082FC8EF7B960
    Chinchou
    82FBD860AE242721313D2BCE9004E149 944B4BE8D05C678B
    Clamperl
    82FBD860AE242721313D2BCE9004E149 CA8B36FCDF163AA9
    Claydol
    A245B05BDBA62586
    Clefable
    0A960AD32D88FB71
    Clefairy
    586090DB2EAC760B
    Cleffa
    6D655CDB8564F3D6
    Cloyster
    82FBD860AE242721313D2BCE9004E149 7CAD36227FCCA6ED
    Combusken
    82FBD860AE242721313D2BCE9004E149 23DAFA415B1ADBC8
    Corphish
    E3CBB814F78A0FF1
    Corsola
    82FBD860AE242721313D2BCE9004E149 A87F5761834F0FF9
    Cradily
    82FBD860AE242721313D2BCE9004E149 2E666CF332395439
    Crawdaunt
    BA64CBD74C67DA0E
    Crobat
    7171EB15E4ADEA22
    Croconaw
    AF9A564317D23C50
    Cubone
    F3595519C41CB89F
    Cyndaquil
    82FBD860AE242721313D2BCE9004E149 601F8154A460B6A7
    Delcatty
    8C2E6741D5F172A4
    Delibird
    82FBD860AE242721313D2BCE9004E149 8C5DE8C8A33E9D88
    Deoxys
    E4A84A01E8F5F70B
    Dewgong
    4E0E095399832EC7
    Diglett
    5FD5479B25F61E5C
    Ditto
    CCF9E49B5E4CADA8
    Dodrio
    C86D9E0AD50F5094
    Doduo
    CBBEF9DC682596BC
    Donphan
    F4BD50DA1B890A51
    Dragonair
    B67EB1994491FC62
    Dragonite
    52F5EC2DDDD29409
    Dratini
    BA6D6DF7DE9213D6
    Drowzee
    CFBDF08694AFF44C
    Dugtrio
    E5355F5F23DE47E9
    Dunsparce
    82FBD860AE242721313D2BCE9004E149 359F51861F36099C
    Dusclops
    82FBD860AE242721313D2BCE9004E149 BD8E35D5CF92A431
    Duskull
    82FBD860AE242721313D2BCE9004E149 72F95810DB6FB4EF
    Dustox
    6817CACBB3725546
    Eevee
    9746090A9B13D34A
    Ekans
    EE7D62E6377677A7
    Electabuzz
    82FBD860AE242721313D2BCE9004E149 4E39C71B8B168004
    Electrike
    BA4A7DEEB6786158
    Electrode
    C5D22480A2CCC775
    Elekid
    ACE71E49475ACE5A
    Entei
    B33E1632D7F709D0
    Espeon
    771695BD9D8BE844
    Exeggcute
    84689B70FD33AE82
    Exeggutor
    82FBD860AE242721313D2BCE9004E149 A587A72ACAA20267
    Exploud
    0AD1026900EF2DDC
    Farfetch'd
    1B5E43BD9713080E
    Fearow
    82FBD860AE242721313D2BCE9004E149 D884D95282F6FD48
    Feebas
    918632C39DDE2DBB
    Feraligatr
    3FE2F064BB639BA3
    Flaaffy
    B6691108227D02B3
    Flareon
    82FBD860AE242721313D2BCE9004E149 B02489453BC0030F
    Flygon
    1EAC10AAD4B2DF5D
    Foretress
    D8607109AD28DB09
    Furret
    82FBD860AE242721313D2BCE9004E149 2BE7AED3B9751EC5
    Gardevoir
    5F526032B3FFFCE0
    Gastly
    EA51AA85C39E59D4
    Gengar
    F49F0B961CDA9CDE
    Geodude
    AFD25289DC56A0CD
    Girafarig
    82FBD860AE242721313D2BCE9004E149 CB8E1E838A0B06FF
    Glalie
    D48A22E1A90FC70A
    Gligar
    191292AD8DA00EED
    Gloom
    3955CE261CBBE2B7
    Golbat
    F29255BCBB65E9A6
    Goldeen
    E668AE7B6C41ABE6
    Golduck
    981E564320350C5C
    Golem
    82FBD860AE242721313D2BCE9004E1490F1B5F6C7656C3B9
    Gorebyss
    D2F305AD7D077739
    Granbull
    33202BC84B640AB3
    Graveler
    1C079E020E278333
    Grimer
    82FBD860AE242721313D2BCE9004E149 299CE04B43341CDD
    Groudon
    82FBD860AE242721313D2BCE9004E149 21F8BC366CC818B7
    Grovyle
    22B7647CF5951FC0
    Growlithe
    82FBD860AE242721313D2BCE9004E149 8F6C9E12CB96CE33
    Grumpig
    82FBD860AE242721313D2BCE9004E149 179DCADEC474D278
    Gulpin
    EA48F52876018F4F
    Gyarados
    82FBD860AE242721313D2BCE9004E149 53D971FF007FAAEB
    Hariyama
    973AB5D9C4DD3650
    Haunter
    088236A9C6933F92
    Heracross
    513811EAEFBC54A8
    Hitmonchan
    29025DA46C67823C
    Hitmonlee
    A5C5D439AE264439
    Hitmontop
    92BB8BD9629E2D58
    Ho-oh
    78A0CD579A371B1F
    Hoothoot
    3BED40A5C056C098
    Hoppip
    A4EBBAA472E72233
    Horsea
    7FCE2C2638425484
    Houndoom
    A99587CCA49BC248
    Houndour
    82FBD860AE242721313D2BCE9004E149 5669AB79CAF18B71
    Huntail
    E4A57331BFD72F7E
    Hypno
    E5C58F0E70ACBAAA
    Igglybuff
    82FBD860AE242721313D2BCE9004E149 6D88B6F968D141AB
    Illumise
    AC386FDCE1057B11
    Ivysaur
    9D6FDEB59E31E1D8
    Jigglypuff
    82FBD860AE242721313D2BCE9004E149 FBC061A9072FC320
    Jirachi
    67F9841DE968DA3D
    Jolteon
    4A91807F7E5AE2BC
    Jumpluff
    E9B195209876042D
    Jynx
    F86734D5046D3F8F
    Kabuto
    922559183F823AF8
    Kabutops
    82A3DA434AFAFC8E
    Kadabra
    2C90148596BF028B
    Kakuna
    F5CAF2C4EEB3D467
    Kangaskhan
    82FBD860AE242721313D2BCE9004E149 C07D2D075B6C82F2
    Kecleon
    FB5F56E3F2427C25
    Kingdra
    93F26FDC1621EFBB
    Kingler
    82FBD860AE242721313D2BCE9004E149 9B8D1405198957C8
    Kirlia
    3B75EE991DE0E837
    Koffing
    3F1B3D68D4401611
    Krabby
    82FBD860AE242721313D2BCE9004E149 9EFEC4E6F24D5813
    Kyogre
    82FBD860AE242721313D2BCE9004E149 D4EFF5BB1311E2E8
    Lairon
    13534CCF5BB92C8C
    Lanturn
    24D3EE0E404F7B3D
    Lapras
    4C3FD6DDA72A38D9
    Larvitar
    82FBD860AE242721313D2BCE9004E149 EA64214226D6E5A6
    Latias
    82FBD860AE242721313D2BCE9004E149 79870CB095729832
    Latios
    349C7EAC1092228D
    Ledian
    50757C7AA393D46A
    Ledyba
    5E065A174F8282B0
    Lickitung
    82FBD860AE242721313D2BCE9004E149 4BEFDC30B4192001
    Lileep
    82FBD860AE242721313D2BCE9004E149 61DBEB9F92DBFA58
    Linoone
    82FBD860AE242721313D2BCE9004E149A755369B4BD7F6F1
    Lombre
    82FBD860AE242721313D2BCE9004E149 2D5A7BBB525EF393
    Lotad
    82FBD860AE242721313D2BCE9004E149 67E17F195D6EDD71
    Loudred
    82FBD860AE242721313D2BCE9004E149 A20A4542D79124D0
    Ludicolo
    E57F3F7864F944D0
    Lugia
    82FBD860AE242721313D2BCE9004E149 372CE7DBA9C8EB5E
    Lunatone
    82FBD860AE242721313D2BCE9004E149 938CB852F9BB4D41
    Luvdisc
    D03BF77285346D77
    Machamp
    596DD0CA422404AF
    Machoke
    754794BB393FBB5E
    Machop
    C6A84B78810CD4FC
    Magby
    20CBDC4C87541E08
    Magcargo
    7C77F1892570754C
    Magikarp
    608711AD052765EC
    Magmar
    CCBFCC6A6B608D39
    Magnemite
    A772B75BC41A2001
    Magneton
    82FBD860AE242721313D2BCE9004E149 E1F4794A887F06BF
    Makuhita
    82FBD860AE242721313D2BCE9004E149 3A4F2D33CBF5A1B4
    Manectric
    16FE10289A936148
    Mankey
    F554A963EDA859B6
    Mantine
    B3323FA400976EED
    Mareep
    76ECA4FF35F8C4F9
    Marill
    B3A12885D5D4DA48
    Marowak
    82FBD860AE242721313D2BCE9004E149 29BA2D42D510FFBA
    Marshtomp
    82FBD860AE242721313D2BCE9004E149 BB6A3047431DFCFF
    Masquerain
    82FBD860AE242721313D2BCE9004E149 FC8A82EA704658D9
    Mawile
    82FBD860AE242721313D2BCE9004E149 85B4AF9A41D7B768
    Medicham
    82FBD860AE242721313D2BCE9004E149 E9D1D48800D975CA
    Meditite
    09C6FA0D4F0F5773
    Meganium
    4107EE5459F45AC6
    Meowth
    82FBD860AE242721313D2BCE9004E149 E62FCE6B99A4823D
    Metagross
    82FBD860AE242721313D2BCE9004E149 72B850FD79DE57D2
    Metang
    AF02EDC2534F3FF1
    Metapod
    71E09BD117FDFD02
    Mew
    30621E6F164FED85
    Mewtwo
    82FBD860AE242721313D2BCE9004E149 37A90703F49DE0B4
    Mightyena
    A454BB281CEC3F83
    Miltank
    82FBD860AE242721313D2BCE9004E149 8F700F622CA08221
    Milotic
    82FBD860AE242721313D2BCE9004E149 AC9122B26257AAE0
    Minun
    38744E791BFB4656
    Misdreavus
    A265FB705EAE2980
    Moltres
    9FC2557019FFADC8
    Mr.Mime
    82FBD860AE242721313D2BCE9004E149 2E05069411BC05B3
    Mudkip
    88E7528B4EDE64E8
    Muk
    F3BA401D74110D94
    Murkrow
    F4462DB1AF5C874E
    Natu
    83AF0E64308DCF7A
    Nidoking
    A4115F36A58D2F6E
    Nidoqueen
    D98621833DC52ADF
    Nidoran H
    115EE33A047E08D9
    Nidoran M
    340466380412FF7B
    Nidorina
    E6FAC0215BFBC7E4
    Nidorino
    82FBD860AE242721313D2BCE9004E149 55513D199B3DE2D4
    Nincada
    8B104BC53BBB0554
    Ninetales
    82FBD860AE242721313D2BCE9004E149 957DE792C4607DA8
    Ninjask
    FBDBF52B3623B52C
    Noctowl
    82FBD860AE242721313D2BCE9004E149 C446CE3B97CD0DC3
    Nosepass
    82FBD860AE242721313D2BCE9004E149 D2583A425BE8CB0E
    Numel
    82FBD860AE242721313D2BCE9004E149 189F92E1D21F4478
    Nuzleaf
    9202ED83F6B41A95
    Octillery
    FD90C5C22B982804
    Oddish
    BA9282BB1ADDD98B
    Omanyte
    F01152ED876CFF58
    Omastar
    43CBABBBB7155781
    Onix
    28F47730F2BE0E37
    Paras
    8F320452F34DE558
    Parasect
    82FBD860AE242721313D2BCE9004E149 1DB3DE68672324D6
    Pelipper
    574E9E37CF91E972
    Persian
    8F5688F458987C65
    Phanpy
    AE371D2FDBA3CE4E
    Pichu
    ED21FD834D34C446
    Pidgeot
    B5A3B3244A2ABD7E
    Pidgeotto
    FB5B7B2ECB8F711B
    Pidgey
    76575913837E7434
    Pikachu
    1AEE78F1D6412BED
    Piloswine
    AB82F0EE7D884FB9
    Pineco
    525180240E93A551
    Pinsir
    82FBD860AE242721313D2BCE9004E149 84F628669F914B8B
    Plusle
    5BA115A03330A906
    Politoed
    DDCAE2B248356075
    Poliwag
    7522AE0F219A6D01
    Poliwhirl
    9895E70849248155
    Poliwrath
    3EBEFE1EA8493773
    Ponyta
    82FBD860AE242721313D2BCE9004E149 99A5DB56D3F68AE7
    Poochyena
    D763E945C958628C
    Porygon
    F24D39631DE32FEB
    Porygon2
    29B920D4925D9207
    Primeape
    10CAB90DFBA1D606
    Psyduck
    C9AC6A5E6A92796A
    Pupitar
    6E59C1C960930723
    Quagsire
    B962659CFD1C1893
    Quilava
    7148B7F0D8D53003
    Qwilfish
    44DC46432E37823B
    Raichu
    BCFEE7CDB19EA1CF
    Raikou
    82FBD860AE242721313D2BCE9004E149 CA880BEE01C3CE5E
    Ralts
    3D7098F8603A63BA
    Rapidash
    CBB024C33D4E94CF
    Raticate
    3F2FF398386736A6
    Rattata
    82FBD860AE242721313D2BCE9004E149 C5946A0E65BE02B0
    Rayquaza
    82FBD860AE242721313D2BCE9004E149 6F5F7F3EFEA00143
    Regice
    82FBD860AE242721313D2BCE9004E149 CE51186D3686F6D2
    Regirock
    82FBD860AE242721313D2BCE9004E149 349C482149728D68
    Registeel
    82FBD860AE242721313D2BCE9004E1497B29CACCD014F65D
    Relicanth
    4D67593131AC8869
    Remoraid
    195DB2BBA4007417
    Rhydon
    A50BBA40C59DE2FE
    Rhyhorn
    82FBD860AE242721313D2BCE9004E149 B0DA39C505276564
    Roselia
    82FBD860AE242721313D2BCE9004E149 17592A4C2C72F873
    Sableye
    82FBD860AE242721313D2BCE9004E149 F683728DA1CB7A38
    Salamence
    A90E57848E3070F2
    Sandshrew
    DB655BDA4885F2BA
    Sandslash
    82FBD860AE242721313D2BCE9004E149 5157CACF5EB25845
    Sceptile
    FA2F872FB24A679F
    Scizor
    C4C02E8BCB6C0843
    Scyther
    CFC5CD163BFE5AED
    Seadra
    C0BF93BBDF9273D4
    Seaking
    82FBD860AE242721313D2BCE9004E149 CE85182FFEAF53F9
    Sealeo
    82FBD860AE242721313D2BCE9004E149 DB37D9E1B8BA4066
    Seedot
    0C2314C919D3DAD8
    Seel
    6BC6D1883A1559EB
    Sentret
    82FBD860AE242721313D2BCE9004E149 6E2ED8A024431D98
    Seviper
    82FBD860AE242721313D2BCE9004E149 C62B84580FC8B29A
    Sharpedo
    82FBD860AE242721313D2BCE9004E149 665C2F42369D779C
    Shedinja
    82FBD860AE242721313D2BCE9004E149 5CFB59B9D08C1A10
    Shelgon
    1EA5B82C6AE3C655
    Shellder
    82FBD860AE242721313D2BCE9004E149 8DC39BCF3F710E3E
    Shiftry
    82FBD860AE242721313D2BCE9004E149 C5FFADC845F66362
    Shroomish
    919B1A5D72F996F6
    Shuckle
    82FBD860AE242721313D2BCE9004E149 5DBF2FCF30E8F421
    Shuppet
    82FBD860AE242721313D2BCE9004E149 8183477EE90ADD46
    Silcoon
    7E5EFBAAF9D18289
    Skarmory
    A200463BD753895E
    Skiploom
    82FBD860AE242721313D2BCE9004E149 D7DF0A988D70EB4D
    Skitty
    82FBD860AE242721313D2BCE9004E149 2B48952F978365BD
    Slaking
    82FBD860AE242721313D2BCE9004E149 0F8A29BA2C2D1529
    Slakoth
    14A9A5E73C6D8285
    Slowbro
    D7E57A96CC7B875E
    Slowking
    33AD5E4E1F464A59
    Slowpoke
    2B169F23E11514BC
    Slugma
    36066CF966A42091
    Smeargle
    D035F68752B30C9D
    Smoochum
    663BCF6FE0AC9C73
    Sneasel
    65B08809FC26812C
    Snorlax
    82FBD860AE242721313D2BCE9004E149 2817970AE0F6D0E4
    Snorunt
    5EB71E4A7E4F4C2B
    Snubbull
    82FBD860AE242721313D2BCE9004E149 D2CE7A4B797F7E89
    Solrock
    D50BE2E3E9AC080B
    Spearow
    82FBD860AE242721313D2BCE9004E149 D4515AC17C2BD132
    Spheal
    1BCCE89836AE52D4
    Spinarak
    82FBD860AE242721313D2BCE9004E14955429ABD95D438C4
    Spinda
    82FBD860AE242721313D2BCE9004E149 8EA4FCB93A913D4D
    Spoink
    F18A71B3474EF1FF
    Squirtle
    F289D9072638EA9B
    Stantler
    56831CCB1A47A4DC
    Starmie
    3B32D43049596504
    Staryu
    E5181BD87D70413E
    Steelix
    8A0F695E0306DC83
    Sudowoodo
    0C0BC2BE64E725C6
    Suicune
    EA4F4358A731A363
    Sunflora
    BCD70C60DC720840
    Sunkern
    82FBD860AE242721313D2BCE9004E149 C246C624FDB5125D
    Surskit
    82FBD860AE242721313D2BCE9004E149 0DA20954262C11C0
    Swablu
    82FBD860AE242721313D2BCE9004E149 0A68434581A60674
    Swalot
    82FBD860AE242721313D2BCE9004E149 B8C7D72F087B6595
    Swampert
    82FBD860AE242721313D2BCE9004E149 1DA4F7E6F247F39A
    Swellow
    432D0CD9868F6A6A
    Swinub
    82FBD860AE242721313D2BCE9004E149 451597F6A1578DD9
    Taillow
    B1510A8B506644ED
    Tangela
    3ED3C52A46C14BD1
    Tauros
    4536DAC419FE88AB
    Teddiursa
    36F4CD32ACE8CCB4
    Tentacool
    B3106F93C70F4300
    Tentacruel
    F656D5214B02FC73
    Togepi
    53F6DE66941BAC84
    Togetic
    82FBD860AE242721313D2BCE9004E1499DB4C3198219060A
    Torchic
    82FBD860AE242721313D2BCE9004E149 F85BC8EB7CF30E57
    Torkoal
    658B55E601699F03
    Totodile
    82FBD860AE242721313D2BCE9004E149 F406B3200DAA38F6
    Trapinch
    82FBD860AE242721313D2BCE9004E149 5BAE22AD8F7D3013
    Treecko
    82FBD860AE242721313D2BCE9004E149 0BB19CBCFA943A3E
    Tropius
    4281A0400FD71E37
    Typhlosion
    D9A33817C2429A0C
    Tyranitar
    057BFEC07D24A566
    Tyrogue
    E6FCAD89AF77B153
    Umbreon
    1DEE8D9BC2C80AD7
    Unown
    5668474AF3AEF7A9
    Ursaring
    418E41694A61E666
    Vaporeon
    7498F3A37D8DE734
    Venomoth
    CC91885BA7BDA5D0
    Venonat
    6C0E650D9151DC36
    Venusaur
    82FBD860AE242721313D2BCE9004E149 007CC3331A7F8A4A
    Vibrava
    D1797B9BBC093A3F
    Victreebel
    82FBD860AE242721313D2BCE9004E149 B3EE281789EA6EFC
    Vigoroth
    7B389B12790FFF7D
    Vileplume
    82FBD860AE242721313D2BCE9004E149 BC71207B319D605F
    Volbeat
    6FABB900F3EEEC61
    Voltorb
    E9243AE60707C461
    Vulpix
    82FBD860AE242721313D2BCE9004E149 6870774EDCCF5C26
    Wailmer
    82FBD860AE242721313D2BCE9004E149 A36ED36F10EDDF89
    Wailord
    82FBD860AE242721313D2BCE9004E149 C6B2B1226711B417
    Walrein
    600C15C97A07635B
    Wartortle
    0F02955878490C5D
    Weedle
    29CC9E0EF1D7F477
    Weepinbell
    4878DB3CEA7C31E1
    Weezing
    82FBD860AE242721313D2BCE9004E149 B964DDC53615D4B1
    Whiscash
    82FBD860AE242721313D2BCE9004E149 D521BFDAF306CE43
    Whismur
    FF704C3BBDE35BC2
    Wigglytuff
    82FBD860AE242721313D2BCE9004E149 BB0893DA002DE3DF
    Wingull
    1922B64C93A475E6
    Wobbuffet
    91166348E9B56CFC
    Wooper
    82FBD860AE242721313D2BCE9004E149 C3DA6AFF0F7B7083
    Wurmple
    82FBD860AE242721313D2BCE9004E1494A9EBB58037F6B34
    Wynaut
    51CAB7300E9283C0
    Xatu
    7D316ADF4B760643
    Yanma
    82FBD860AE242721313D2BCE9004E149 8CEF1F80060461DD
    Zangoose
    9C30E2E21F157234
    Zapdos
    82FBD860AE242721313D2BCE9004E149 CBA3EA0392726DCC
    Zigzagoon
    A5F54B4743289103
    Zubat
    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.
    Rubí-Zafiro
    Código
    Movimiento
    CD804409BD10B113
    Absorb
    074C6442220ABF64
    Acid
    E061BA16BF0107CD
    Acid armor
    613500C111945224
    Aerial ace
    FBDCC0FE6E146F91
    Aeroblast
    33085161A6740AC3
    Agility
    F14FA21DC1588DF6
    Air cutter
    19AAE9D9997AE74D
    Amnesia
    6054E98436A92C49
    Ancientpower
    9AE90AFEC682750E
    Arm thrust
    A16961DC8B61CA64
    Aromatherapy
    D404434C1F15BC9D
    Assist
    10AF8B297A6253E9
    Astonish
    9D8950D44300D7F5
    Attract
    947F47D044102FD8
    Aurora beam
    289E8298385F71CC
    Barrage
    D27E4849651FC94A
    Barrier
    D65E7B4CA5C81544
    Baton pass
    57C3D2883DA2A7DD
    Beat up
    D8E2033FBED0B6F1
    Bide
    0F611A0B92B2A88A
    Bind
    52168A3DFEA31E7B
    Bite
    81648070978B4000
    Blast burn
    71588FDE89E15B38
    Blaze kick
    85B865167978C21A
    Blizzard
    34A6440AD19B604D
    Block
    D9BB46CEDEB824CE
    Body slam
    6E72E0307A4EA6FB
    Bone club
    42A43F9A1677BEB7
    Bone rush
    08AF7ABA27EEE84A
    Bonemerang
    72ABD1C7AD1CA736
    Bounce
    E036AE624FC5FD97
    Brick break
    7D279F8CF3F40435
    Bubble
    DCD8CB2AE5BEEF3E
    Bubblebeam
    149C3CB73E220922
    Bulk up
    ED5FD2B9380F103C
    Bullet seed
    CE10CECF0C787895
    Calm mind
    5830688825610B40
    Camouflage
    C11851C180C84060
    Charge
    AC96D62FAF84E9A5
    Charm
    BF0B0E7550F7C388
    Clamp
    9EC5AF821916B815
    Comet punch
    D8E1C6C6908494AF
    Confuse ray
    B0AABD94336B0754
    Confusion
    F83E8C612D3DFD51
    Constrict
    002F4B3B3B071AEF
    Conversion
    13AADABB589E47F4
    Conversion 2
    63B3B87B910D5B2C
    Cosmic power
    5DA31FFBAC06DF54
    Cotton spore
    57FD854B90E10AED
    Counter
    1931B43F3219C5B5
    Covet
    B607D4E6E191E014
    Crabhammer
    38A3E576C93F4F93
    Cross chop
    65520C7AF808194D
    Crunch
    EDECE8F39F72F6B0
    Crush claw
    DF14B9CBE4546E1B
    Curse
    E6FDBCAA7C2AFD51
    Cut
    78F9E1154BE6235C
    Defense curl
    A27903670794E437
    Destiny bond
    4BFFB2E16756AAEC
    Detect
    0AD9018E810ACF43
    Dig
    A85F0777213A57FA
    Disable
    7580A2D947862666
    Dive
    7991CF06D5AF599E
    Dizzy punch
    FB2AD2A025A8B85E
    Doom desire
    88A98CA5FB3AC17A
    Double kick
    F95B470E884833E7
    Double team
    6248AC262C500465
    Double-edge
    2F1C8F9CB59A5E08
    Doubleslap
    500403C2036889DA
    Dragon claw
    A369A0F94C18A62D
    Dragon dance
    868BC3F98346232E
    Dragon rage
    C53C39A4F022632E
    Dragonbreath
    78E0302B81750E25
    Dream eater
    C1DBB59F79EDAF30
    Drill peck
    97A16296B1E940DB
    Dynamicpunch
    1FE146C13003F916
    Earthquake
    88C0735899C348F4
    Egg Bomb
    A996461FE88372A7
    Ember
    B6D30E212FE0ADE1
    Encore
    D6CD712561507C40
    Endeavor
    8D885EB34A77263B
    Endure
    453CD14110BCD868
    Eruption
    0A9FA091F1CC328B
    Explosion
    FF43F61D5EB36DFF
    Extrasensory
    B4D936A8EF17C45D
    Extremespeed
    C0BE09A57CB172E1
    Facade
    B415B262D6425157
    Faint attack
    C4DC235375875404
    Fake out
    9426FAACA60B022F
    Fake tears
    F596E98D774227ED
    False swipe
    191908034773DA70
    Featherdance
    F8183351AE192C19
    Fire blast
    A324B674271F9BC7
    Fire punch
    873046C83619F940
    Fire spin
    2CECFBE744053E2F
    Fissure
    C0BC61FFA09A9316
    Flail
    1FF5E6FA6A162F2A
    Flame wheel
    8CD7750B0FD6808E
    Flamethrower
    B5D68E52EF85CB3D
    Flash
    B98D942BFB1D53D0
    Flatters
    74A6BC4952897A68
    Fly
    A8C42055695FDBB5
    Focus energy
    D622D71AA5880E55
    Focus punch
    7C362FD7E8EBACCE
    Follow me
    3A2B7BCB7B253259
    Foresight
    45B6DB9302322022
    Frenzy plant
    BAF7199AEC0EB084
    Frustration
    122659DD06FD2C9A
    Fury attack
    D7D38492672B1DD6
    Fury cutter
    00017D8FF78A68B5
    Fury swipes
    3F46F5D8B5F9E8DE
    Future sight
    C9C5408DCA158DEC
    Giga drain
    4194951F19F41063
    Glare
    3D459F9088BA8ED4
    Grasswhistle
    916CF34085CA44E8
    Growl
    14CCF47A8AB0ECDA
    Growth
    A66BCF1281B994F2
    Grudge
    993257F49A001576
    Guillotine
    440AD37F50FEFAC3
    Gust
    294B3594F94D886D
    Hail
    2CD49769870FDED6
    Harden
    EF38FBAF9F13E67E
    Haze
    018F0F12CFDDBFB8
    Headbutt
    146DAA6892644E09
    Heal bell
    2906CE5607063E9D
    Heat wave
    FB0EFFA2DE9C1575
    Helping hand
    DCD681404EA6D55D
    Hi jump kick
    D0E0A33914AD9B7E
    Hidden power
    85B84F72F27041BD
    Horn attack
    27FCB966857A91A0
    Horn drill
    01E3A63A9C89656B
    Howl
    17DECF7FEE7EE9AE
    Hydro cannon
    109ED4A5D38FED21
    Hydro pump
    8039A7F43C5E8C4E
    Hyper beam
    691E0C2871EF2A9C
    Hyper fang
    B7D746D724E949DC
    Hyper voice
    639D354E2CBC0B79
    Hypnosis
    74F34042A55BD366
    Ice ball
    A269415325E83A95
    Ice beam
    03261C1DA79AB46C
    Ice punch
    0B297B0CF1F1FF51
    Icicle spear
    6441522E33DC426F
    Icy wind
    4B0CDD57670F2ECE
    Imprison
    7CBFCAD9A1573C09
    Ingrain
    A38551EC49CEC239
    Iron defense
    29EEAC7797771240
    Iron tail
    E7BB08FBAF5F62F6
    Jump kick
    662E26C0DF79C55E
    Karate chop
    8D05FEE0BFCE4FAB
    Kinesis
    101F1B7448704842
    Knock off
    44FDCDC107FC432A
    Leaf blade
    E91019ECE596D71E
    Leech life
    6ABD2DA9CF194803
    Leech seed
    A37E635962804DFD
    Leer
    FF4502277785EE09
    Lick
    FA06E0A2F96D1E4A
    Light screen
    DE9AFAA671152075
    Lock-on
    539FBF92B0C5AA9B
    Lovely kiss
    D37D60956D24F21C
    Low kick
    F175EA00DE26D4CD
    Luster purge
    789F5CD852C4FF99
    Mach punch
    B5371AEAA4BF212E
    Magic coat
    D82FBDAEE9FEBBE9
    Magical leaf
    4E6A815BF4DD9B66
    Magnitude
    A05B6AB00D2CA6C8
    Mean look
    4F12314F31C0EBD2
    Meditate
    A5C435DBF94FFAB3
    Mega drain
    CAC9CD359D818801
    Mega kick
    E9C8E905BB07D729
    Mega punch
    67D0F9A1BD8415AD
    Megahorn
    33AFBDE867A45E06
    Memento
    1F58852ECB67EC71
    Metal claw
    4095C21744C01D69
    Metal sound
    58E6D7C45EAF8702
    Meteor mash
    41A4744CF08612CE
    Metronome
    8DBBCC48F9466A6B
    Milk drink
    D3A76106B5875498
    Mimic
    CB89B92D1D76DF0D
    Mind reader
    89327E45E4418BB1
    Minimize
    8392B6D463157D49
    Mirror coat
    588DA182325559C2
    Mirror move
    5ED3B29A0F5CC6C4
    Mist
    524922EB6F82FBCE
    Mist ball
    5D24D1740F93DA95
    Moonlight
    79B93556E3215C41
    Morning sun
    5589834A2F2D13BC
    Mud shot
    0D4B1A18A799831F
    Mud sport
    F14A02A2E4199865
    Muddy water
    38E18B8B1F7B8190
    Mud-slap
    6DEC458D2E795ADE
    Nature power
    20164143F9685C9B
    Needle arm
    F517EF27F4B924F7
    Night shade
    4A1880198F1D517F
    Nightmare
    AE10ABBAA2319D19
    Octazooka
    61867CF3B4B7C8C1
    Odor sleuth
    04E07D1475531DA0
    Outrage
    F3FA63CD95942F27
    Overheat
    86AA0D2BCC120F892
    Pain split
    6D3C10785E5A0108
    Pay day
    CD17531A139AA7EC
    Peck
    57A8754EA6B291BA
    Perish song
    AA789A9F94080799
    Petal dance
    AA43799F3FE3519B
    Pin missile
    6B8CC006DF5436FC
    Poison fang
    3007707E1A6848BB
    Poison gas
    DD915B33B7C71C96
    Poison sting
    AD2BB52E4C8B7BCB
    Poison tail
    4176A6F8AD3D5502
    Poisonpowder
    AF536358A4F1BF11
    Pound
    E33BA0678C4EDD58
    Powder snow
    6688F058DB5A646E
    Present
    981653C8D5212B8B
    Protect
    37BDFACD3A77D1C0
    Psybeam
    C9134FBCC402A5F1
    Psych up
    EA812FBDEF26645E
    Psychic
    01CB74D4F83CED62
    Psycho boost
    0D935F9C5338FBB2
    Psywave
    B5C4A6C6A99B9D9E
    Pursuit
    F7AC1778A5F8D577
    Quick attack
    D51A7C1CB11ABA02
    Rage
    6EDAA00EF4972FED
    Rain dance
    E671FA3D13EB4DBB
    Rapid spin
    B57AC0F49C179B18
    Razor leaf
    3709801E7AE09023
    Razor wind
    9D9293564045209E
    Recover
    98464B10B0BC1E68
    Recycle
    C60F647745B6A87B
    Reflect
    942A88456FCCDAB0
    Refresh
    351F33E3DBCF8C44
    Rest
    ECA2F0C17EE3E4E2
    Return
    33A64B5266EF891E
    Revenge
    FFAE0089F380DEBC
    Reversal
    AF913F98BA392E5C
    Roar
    290286EA7C7912A9
    Rock blast
    A94DD28D11F5D153
    Rock slide
    BDA4C542CAB2D6D8
    Rock smash
    FA0BEA17DAC63776
    Rock throw
    C0007F1178A91A63
    Rock tomb
    8DE6779B26D2893A
    Role play
    4A53917A567CB69D
    Rolling kick
    781ECE04BC1D795D
    Rollout
    035345E3704A816C
    Sacred fire
    599D4545D22BD2AA
    Safeguard
    A231AFB420579023
    Sand tomb
    3BA3B695675AA2AE
    Sand-attack
    6B05A1BF11568CDA
    Sandstorm
    0B4A07B030C05A3C
    Scary face
    33CA11E32EDD10A5
    Scratch
    18A35F31D5094101
    Screech
    8FDA52A807E0BE23
    Secret power
    C1A314688829A33D
    Seismic toss
    8209000EB209E9AD
    Selfdestruct
    83F9393043F39EBF
    Shadow ball
    9EF2FDF328327183
    Shadow punch
    9728756E4C5B4F4A
    Sharpen
    91277448D28D1456
    Sheer cold
    F0A0E8E7DC255F4C
    Shock wave
    89802CF3B9D1FC08
    Signal beam
    9B5CFEA4B78FADB3
    Silver wind
    BA978810107DC45D
    Sing
    93229C4F5E409E8C
    Sketch
    D901AAAC4E9A4754
    Skill swap
    34F99BC0C2A70130
    Skull bash
    DC930EA7E1E2FE43
    Sky attack
    EBAF9D5334A7F8F1
    Sky uppercut
    FD0F1430DD2716FD
    Slack off
    A21905CACB210F21
    Slam
    0EF21E063E6A35D4
    Slash
    594761566BD06AD9
    Sleep powder
    9A701D9F678C4C4B
    Sleep talk
    C548B09FAED2262E
    Sludge
    E061257564559B41
    Sludge bomb
    CD02DDF725C896D4
    Smellingsalt
    4400951512991CC3
    Smog
    65366C7DF818F035
    Smokescreen
    B0A00306B9229028
    Snatch
    E25AB755B02FCB8A
    Snore
    C52F28102F206D67
    Softboiled
    42F371A8C387F530
    Solarbeam
    84B5AA2CC1E60D47
    Sonicboom
    FA5D6FC1456751A5
    Spark
    B18D4DA6A5DA8355
    Spider web
    1BC46CEFCB63DF0E
    Spike cannon
    9C790436C6A56C72
    Spikes
    ABD40E8F0473B9C8
    Spit up
    573606949A8F439F
    Spite
    0FC50279D2317A58
    Splash
    5FD14067175A7CCC
    Spore
    C1559879FBB054D4
    Steel wing
    D0886CCFDF5A3389
    Stockpile
    7452479A785E792E
    Stomp
    E1E1E6E351C15287
    Strength
    B2278A0531FD22F2
    String shot
    E6138EEE2C57F670
    Struggle
    A859C36F53630023
    Stun spore
    9DB9BCCD02251833
    Submission
    123C702BD65F3C11
    Substitute
    49E66F280C44A5D4
    Sunny day
    53CE9865EAD6FA18
    Super fang
    A3855CCDC9FB3CCB
    Superpower
    0032E6B802423A94
    Supersonic
    80DAF8D7540B2CB0
    Surf
    C688CAE710A80EE8
    Swagger
    093846232BB9FD71
    Swallow
    B2F90115BD51E9DE
    Sweet kiss
    41AC4211CFED51FB
    Sweet scent
    9DE18D551BE18B37
    Swift
    2D33C1F2953C122D
    Swords dance
    A89E27E881AE5703
    Synthesis
    76448459ED87ACF5
    Tackle
    13FBC52607BBFCE2
    Tail glow
    2C42696BD40035D4
    Tail whip
    CDE7DAA3F84038A6
    Take down
    D6EBE6E17E1779F3
    Taunt
    06A904AB4ABD25C6
    Teeter dance
    FC1455F17DD4381F
    Teleport
    45FFA8C9D7FE225D
    Thief
    118A979EC8BAD9A1
    Thrash
    301B052E9C0CBFB1
    Thunder
    48843533D75B5539
    Thunder wave
    96E06E82AF2E6A1E
    Thunderbolt
    2DC59282D6584860
    Thunderpunch
    A37D432A912BFF7D
    Thundershock
    68F5AD08ABE1C80A
    Tickle
    05A3B8CEA179C527
    Torment
    1D852F261344C778
    Toxic
    5CD284DE8390BA9B
    Transform
    D72BBB6629C53ABC
    Tri attack
    2AFF7C629CDB7D3B
    Trick
    C50EE3C7770C45EA
    Triple kick
    9BEE70F418F3340F
    Twineedle
    11DB51A89AFB1D09
    Twister
    4D20F1B19558EF26
    Uproar
    A94CD9A7B3213623
    Vicegrip
    2AFC552BFAD64B6F
    Vine whip
    D3F474F4B34B8CE5
    Vital throw
    8B0773A6729ACAC3
    Volt tackle
    D14DAEAFE705281A
    Water gun
    F1C680A1DF188961
    Water pulse
    8F4E6DFEC76C535F
    Water sport
    92D8B9E7E4BE36EA
    Water spout
    5510A1B61C96A7A5
    Waterfall
    4CE56262C5E7412D
    Weather ball
    5DCD35E865301578
    Whirlpool
    B757B6AFB0C564D4
    Whirlwind
    E925FB3F8906A8CF
    Will-o-wisp
    7A44C4D3F40AE7C4
    Wing attack
    E94E58CE7C2DC62D
    Wish
    64ABD82C9C0ECFFC
    Withdraw
    65F99D75E022CA07
    Wrap
    37779FB751BF6129
    Yawn
    AF42C181E0DDD42A
    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.
    Rubí-Zafiro
    Código
    Objeto
    22B168A4328EA691
    Acro bike
    457F8D1810DE6AE5
    Aguav berry
    B7EE894FB8AF6DE2
    Amulet coin
    576A65A75D83C8E3
    Antidote
    B3EFF67E4D9AD87E
    Apicot berry
    8F803359EE2A8807
    Aspear berry
    57BC235363C90189
    Awakening
    945C6403976E9943
    Basement key
    5907D32B33AF53DA
    Bead mail
    D42D1B2A7EE37950
    Belue berry
    20B1F47154E206FE
    Berry juice
    038DD0BDF32B6628
    Big mushroom
    10ABF8B22EBB05FD
    Big pearl
    940A1B83A3137DE2
    Black belt
    86F1DC8F627D12F0
    Black flute
    5CFA7EF59C8AC697
    Blackglasses
    4905C34FCA15914D
    Bluck berry
    08B60F5A4A298C3F
    Blue flute
    A27CEB1D2D2FED5F
    Blue orb
    3F296D41D7A085FF
    Blue scarf
    6BB4C13968864F4E
    Blue shard
    6BEDDFE4EEDA2AF2
    Brightpowder
    509727A08D071401
    Burn heal
    73288A33161F95F1
    Calcium
    706EF37525C4FD10
    Carbos
    3EBB21E78B07014F
    Charcoal
    575540ECE5816B87
    Cheri berry
    99C5211AA526DD45
    Chesto berry
    13E93AC84E0C7DE1
    Choice band
    FC03009BF2143F59
    Claw fossil
    5AEB4C56C3A83D38
    Cleanse tag
    E170C83B3B968C35
    Coin case
    3D8D6479AA46C366
    Contest pass
    15252161D431B3C9
    Cornn berry
    71C272FBE53C5135
    Deepseascale
    55FF234398FAB491
    Deepseatooth
    6A16373CC693DD86
    Devon goods
    7C54460B38C28B52
    Devon scope
    82FF65ACF635B63E
    Dire hit
    3B53887F4C65B384
    Dive ball
    E0AE000C9C0113DD
    Dragon fang
    029B51FD4033A14E
    Dragon scale
    B5AC917B53473584
    Dream mail
    098893AA2BB5D801
    Durin berry
    9BBC8A1619735B43
    Elixir
    E1B8110A2AFC79F1
    Energy powder
    20507B4E58C91963
    Energy root
    4CCC3AE9495552F4
    Enigma berry
    F444CA88ABDFE871
    Eon ticket
    01FFD7869E6F27B3
    Escape rope
    F146DE589DB7C212
    Ether
    539C58138DFF1EB3
    EverStone
    B453C9D2D4AE04DD
    Exp. share
    C0B92E553E9A79CC
    Fab mail
    2DCD40CC74D3CA6F
    Figy berry
    FAC5B86EC128F459
    Fire stone
    413F070BE8C0CD01
    Fluffy tail
    6D25713B3E211EC6
    Focus band
    CA94F91939D24B95
    Fresh water
    2A39166078F721E1
    Full heal
    34339DD51EF5F784
    Full restore
    983C172C92C07D43
    Ganlon berry
    C3EDEA53C00AD9A1
    Glitter mail
    E4C30FF1B7A68C3D
    Go-Goggles
    340006693A0471D2
    Good rod
    5EEB6CF40D0A13F2
    Great ball
    2349F0497A1F02DC
    Green scarf
    26A776CABBDBB14D
    Green shard
    AFFD3CFCCF3B01E4
    Grepa berry
    C1903DDF6E497CAC
    Guard spec.
    5927521CF714F636
    Harbor mail
    3036B383096CC295
    Hard stone
    1A4DF6F2DCA61AF1
    Heal powder
    4D98A6A61D8BD0CF
    Heart scale
    3646C1855196F78C
    HM01 Cut
    327ED2AB11F94565
    HM02 Fly
    D83FC1CB3DF397AD
    HM03 Surf
    C2508EDDC9439156
    HM04 Strength
    A352E002EBA811CD
    HM05 Flash
    7043DCA92BA1FF11
    HM06 Rock smash
    A90E207ABE355FB8
    HM07 Waterfall
    F12F5BBE2045DEBD
    HM08 Dive
    136B89F709B6EB46
    Hondew berry
    8792AC57545F829D
    HP up
    643A071F9D828EEE
    Hyper potion
    993A779F7028EA83
    Iapapa berry
    8B4E294361E6C6C4
    Ice heal
    32FE10A74BF7FBE6
    Iron
    77E0417FFC7E07E4
    Itemfinder
    838FE73383386B3D
    Kelpsy berry
    436B789176B711F6
    King's rock
    59D89A17C3C7730A
    Lansat berry
    A806CD4F89694072
    Lava cookie
    93ACC4E7FD7AEAAB
    Lax incense
    9C9B2736397A8922
    Leaf stone
    88F0F14C06C3CD9B
    Leftovers
    62FC3A75CA15D1A0
    Lemonade
    E957EA1C88287B79
    Lepa berry
    066394C47D293CCE
    Letter
    9B8746894977535B
    Liechi berry
    3CAE1054B8E6C59F
    Light ball
    D3CC7586166F5137
    Lucky egg
    FF845516D7BC5569
    Lucky punch
    B203C5DDEAEC14A4
    Lum berry
    A016762FC2966BA1
    Luxury ball
    4241A66C163DF4B1
    Mach bike
    349AD5A38A6B5ECD
    Macho brace
    DDFE6188D84CF1F8
    Magnet
    30C4226E8C7E5A07
    Mago berry
    32B0EB3945481EAB
    Magost berry
    910C4AFB679BA66A
    Master ball
    0B429C84D8C2A295
    Max elixir
    4FDD5DF3132F4191
    Max ether
    F3B321E23ACD9A31
    Max potion
    9C4C2A23AFEF40A5
    Max repel
    1876EDD43AF04C39
    Max revive
    73C6C506F2224396
    Mech mail
    B059B6B9FD82A3B8
    Mental herb
    051C8DFC088E5C0A
    Metal coat
    A73FBFDBAEA42E00
    Metal powder
    2A3347548B2DEFC1
    Meteorite
    1FEA56E0FF0F5EB7
    Miracle seed
    49743A9D19A01D6F
    Moomoo milk
    6F73C5753FB65869
    Moon stone
    F8A77C67F5B35447
    Mystic water
    6C40E3784FBCA3A5
    Nanab berry
    C4FF827966689214
    Nest ball
    0EC2C6A5495E579D
    Net ball
    28CAAB641ACEB8F1
    Nevermeltice
    D4D256E6A52EC3CC
    Nomel berry
    83EA3B5D5EFAA783
    Nugget
    87504332FEC6211C
    Old rod
    82B79965AAE19A37
    Oran berry
    1A4124BA53F5A6D0
    Orange mail
    D7B02B84CFADD28D
    Pamtre berry
    71B1D38E035CF3DC
    Parlyz heal
    17E9118CF3539011
    Pearl
    85FD4F286445E0AF
    Pecha berry
    D28C33FED71FC306
    Persim berry
    F7862837A94D9AF5
    Petaya berry
    F6F8737C82AE6CB9
    Pinap berry
    01C6B59749F71C06
    Pink scarf
    A4A9206B0EB91184
    Poison barb
    123EC0014F5CB7FA
    Poké ball
    90DA412D63E73F49
    Poké doll
    352ACE0C24F2F3C6
    PokéBlock case
    1BF36C01090B781B
    Pomeg berry
    B312DED86BD09E5A
    Potion
    E9134F6FED25F2E4
    PP max
    641ADA9D31FAD61A
    PP up
    1A73E4F66090E68F
    Premier ball
    7561C8648B561B91
    Protein
    5BA299A61D33A859
    Qualot berry
    A3CB5E3C04A783F4
    Quick claw
    02735BE4992E8204
    Rabuta berry
    148ACF21563F363D
    Rare candy
    91C13F7346FB8C54
    Rawst berry
    47A3E5BC72EEE6BA
    Razz berry
    76FB008BD4528415
    Red flute
    9B4526B7F799D850
    Red orb
    62E93463E29D36F1
    Red scarf
    025D508084304EF1
    Red shard
    944EFEF8CE670A24
    Repeat ball
    B194BBDE9578302A
    Repel
    499015630C12E487
    Retro mail
    79554251E9C8817D
    Revival herb
    06FB9B8AE311F52C
    Revive
    F97C806FED26C2F8
    Rm. 1 key
    5CA1D47A78FA9E98
    Rm. 2 key
    F8591678F3559EC0
    Rm. 4 key
    19D09227A74250C6
    Rm. 6 key
    AA1464A7520EDFFF
    Root fossil
    F26059F22D7C7451
    S.S. ticket
    184667916F0899CB
    Sacred ash
    A16687DD542EF412
    Safari ball
    D94A923DDF27A9F0
    Salac berry
    348942095687B9B2
    Scanner
    9D11B4A75D03C952
    Scope lens
    AF43AFDBE7C52F18
    Sea incense
    FB33D9007882267B
    Shadow mail
    26DC2571608EF87B
    Sharp beak
    C552D2D74F89E12C
    Shell bell
    4CC0E474805E9F73
    Shoal salt
    E086D66540E1E66E
    Shoal shell
    10C69F0D5DE3F2AE
    Silk scarf
    42A689CAFEAE400B
    Silverpowder
    7D5ECE707F1281CC
    Sitrus berry
    1EF2F36B98D23540
    Smoke ball
    7968024E9A2EA68C
    Soda pop
    61AAA93B6A7FE812
    Soft sand
    99EC217A29D9A5E9
    Soot sack
    98364632F920D21A
    Soothe bell
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    Soul dew
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    Spell tag
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    Spelon berry
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    Star piece
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    Stardust
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    Starf berry
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    TM17 Protect
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    TM18 Rain dance
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    TM19 Giga drain
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    TM20 Safeguard
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    TM21 Frustration
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    TM23 Iron tail
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    TM26 Earthquake
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    TM28 Dig
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    TM29 Psychic
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    TM30 Shadow ball
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    TM32 Double team
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    TM39 Rock tomb
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    TM41 Torment
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    TM42 Facade
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    TM43 Secret power
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    TM44 Rest
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    TM45 Attract
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    TM46 Thief
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    TM47 Steel wing
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    TM48 Skill swap
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    TM49 Snatch
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    Tomato berry
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    Tropical mail
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    Twistedspoon
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    Ultra ball
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    Up-grade
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    Wailmer pail
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    Water stone
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    Wepear berry
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    White flute
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    Wiki berry
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    X accuracy
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    X attack
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    Yellow flute
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    Zinc

    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 -
              In the Lab: Garden Patch        
    In-between production work on my mining microgame, here’s a seed of an idea for another economic microgame: Garden Patch Garden Patch is a card-based economic game about growing a garden. In the center of the table is a rondel formed of five cards, which represents the seasons of the year. Each round, the season marker […]
              Playing around with LINQ to SQL: Enumerable.ToDictionary Extension Method        

    Playing around with Linq I noticed the Enumerable.ToDictionary extension method on IEnumerables<T>. I found it very handy to store expected results for Unit Testing. Yesterday I was playing around with general stuff and I did some looking around a ToDictionary.

    We all know what Dictionaries are in the programming world right? Well they are data structures where each element is a key/value pair. Each key in it must be unique and it cannot be null. They are blindly fast for element retrieval by key too, O(n) . So basically they are very efficient at locating, inserting, deleting records associated by keys,

    The ToDictionary<TSource,TKey> can be used in many ways, 4 to be more precise but in all them you have to specify a Func<TSource,TElement> to be your key selector, you also have the choice to provide another function to your element selector, ie the object that you are going to store as key and finally you can pass on a IEqualityComparer<T> to compare keys so the underlying HashTable can determine whether keys used are equal. (If you try to add an Element with a Key that already exists in the Dictionary, an ArgumentException will be thrown.

    Examples:

     

    [TestMethod]
    public void CreateDictionary_of_AnonymousTypes()
    {
    var ps = from p in productos
    orderby p.ProductID ascending
    select new
    { p.ProductID,p.ProductName};

    // Creates a Dictionary where the Key is a productID and the Object is an Anonymous type.
    var dummyDictionary = ps.ToDictionary(a => a.ProductID); // Note the Ano

    // 77 Products in Northwind...
    Assert.AreEqual(77, dummyDictionary.Count());
    Assert.AreEqual("Tofu", dummyDictionary[14].ProductName);
    // Is it a fib that oo.ProductName is not 'Chai tea' ?
    Assert.IsFalse(dummyDictionary[1].ProductName != "Chai tea"); // Product Name of Product with ID = 1 is 'Chai tea'
    }

    In this example all I did was crated a Dictionary by using the productID as key selector, the dictionary will have a integer as key and the Element will be an Anonymous type.

    [TestMethod]
    public void CreateDictionary2()
    {
    var ps = from p in productos
    orderby p.ProductID ascending
    select new
    { p.ProductID, p.ProductName };

    // Creating a dictionary by explicitly determining the Key and the Element
    Dictionary<int,string> elDictionary = ps.ToDictionary(a => a.ProductID, a=>a.ProductName);
    CollectionAssert.AllItemsAreUnique(elDictionary.Keys);
    }

    This example a function to select keys and select Elements was done, resulting in a Dictionary<int,String>

    [TestMethod]
    public voidDictionary_Products_By_CategoryName()
    {
           Dictionary<string, IEnumerable<Product>> superDictionary;        
              
            var prods = fromp inproductos
                        groupp byp.Category.CategoryName intoprods_by_categoryName
                        select new
                      
    {                           
                            list = prods_by_categoryName
                        };
            superDictionary = prods.ToDictionary(a => a.list.Select(b => b.Category.CategoryName).First(), c => c.list.Select(y=>y));
            IOrderedEnumerable<String> coll = superDictionary.Keys.OrderBy(a=>a);

            IEnumerable<String> orderedCategories = ((fromcats inctx.Categories
                                                         selectcats.CategoryName).OrderBy(h=>h));
            List<String> myList = coll.ToList();
            myList.Reverse();
            myList.Reverse();
            CollectionAssert.AreEqual(myList , orderedCategories.ToList());
           
    }


    This example I created a Dictionary of Products, where the key is the CategoryName and the Elements is a IEnumberable of Products for that Category.

    The same can be achieved as below, much simpler!


    [TestMethod]
    public void Dictionary_Products_By_CategoryName_Simple()
    {
    Dictionary<string, IEnumerable<Product>> superDictionary;
    superDictionary = (from categories in ctx.Categories
    select new
    {
    categories.CategoryName,
    ProductsInCategory = categories.Products.Select(a=>a)
    }).ToDictionary(a=>a.CategoryName,a=>a.ProductsInCategory);

    Assert.IsInstanceOfType(superDictionary, typeof(Dictionary<string, IEnumerable<Product>>));
    }

    Here I want to list all Products by Category, and sort them by total unit price...


    [TestMethod]
    public void do_all_that_stuff_in_less_lines_of_code()
    {
    NorthwindDataContext ctx = new NorthwindDataContext();
    var result = (from categories in ctx.Categories
    select new
    {
    CategoryName = categories.CategoryName,
    TotalCategoryUnitPrice = categories.Products.Sum(a=>a.UnitPrice),
    Products = categories.Products.OrderByDescending(a=>a.UnitPrice).ToList()
    }).OrderByDescending(a=>a.TotalCategoryUnitPrice);

    foreach (var category in result)
    {
    Console.WriteLine( String.Format("\n{0}:\n{1}",category.CategoryName, new String('-', category.CategoryName.Length )));
    category.Products.ForEach(p => Console.WriteLine(String.Format("{0,-35} {1,10:C2}", p.ProductName, p.UnitPrice)));
    Console.WriteLine(String.Format( "{0,46}", new String('-',6) ));
    Console.WriteLine("Total:".PadLeft(38) + String.Format("{0,8:C2}", category.TotalCategoryUnitPrice));
    }
    }

    Capture


    Also the ToLookup function is worth mentioning. What it does is creates a Lookup<TKey,TElement> ( basically a collection where each key is mapped to one or more values)


    [TestMethod]
    public void ToLookup()
    {
    var prods_by_cat = from products in ctx.Products
    select products;

    Lookup<string, string> ellookup = (Lookup<string, string>)prods_by_cat.ToLookup(
    a => a.Category.CategoryName, // Key
    a => a.ProductName); // Value
    // Iterate through each IGrouping in the Lookup and output the contents.
    foreach (IGrouping<string, string> packageGroup in ellookup)
    {
    // Print the key value of the IGrouping.
    Console.WriteLine(packageGroup.Key);
    // Iterate through each value in the IGrouping and print its value.
    foreach (string str in packageGroup)
    Console.WriteLine(" {0}", str);
    }
    }

    and the output..note that packageGroup is just a collection of Products for that particular Category. Cool eh?


    Beverages
    Chai tea
    Changta
    Guaraná Fantástica
    Steeleye Stout
    Côte de Blaye
    Chartreuse verte
    Ipoh Coffee
    Laughing Lumberjack Lager
    Outback Lager
    Rhönbräu Klosterbier
    Lakkalikööri
    Condiments
    Aniseed Syrup
    Chef Anton's Cajun Seasoning
    Chef Anton's Gumbo Mix
    Grandma's Boysenberry Spread
    Northwoods Cranberry Sauc

    Anyway, I don't think I'll be playing with any Dictionaries for a while, done and dusted!


              Post 'Cotiella (2.912m.)'        
    Autor: Javier y Martín, con fecha 09/07/2012 17:43

    <b>16 de junio de 2012.</b><br><br>Ascenso al Pico Cotiella por su cara Sur, la menos contrastada y más acontecida del macizo. Desde el collado de Collubert comienzan al unísono dos senderos. El de la izquierda se introduce en el barranco, el de la derecha sigue su curso separándose ligeramente por su margen izquierda dirigiéndose al fondo del mismo. Sin llegar la final abandonamos el sendero y remontamos la ladera en busca de la arista Sur del pico alcanzando el Trozuelo de Arriba. La visión de la cresta es desalentadora, árida y escarpada en toda su longitud. A partir del pico Yali, reconocemos el auténtico "territorio Cotiella", con un paisaje poco común, subdividido y poseedor de auténtica belleza, irresistible, lunar y desértica. Continuando por la cresta, Cotielleta, collado de Cotiella, La Colladeta y ascenso a la cima por la empinada loma Sur. Magnífico mirador hacia el Pirineo, pero sin duda lo mejor es el macizo en el que estamos inmersos: la cresta de Armeña, el propio Circo, la Ereta de las Brujas, el Entremón, ejercen ese poderoso atractivo. Regresamos completando una circunferencia por el circo Sur: descenso a La Colladeta, Pico de las Neis, Plana de Cotiella de Arriba y por la divisoria descenso sin sendero claro hasta el barranco de Los Neis y collado de Collubert (un mojón indica la entrada del sendero en el barranco justo por encima de la confluencia de los dos barrancos principales; enfrente y un poco más abajo sendos "pórticos" excavados por la erosión parecen soportar de forma natural la enorme erosión de la ladera del valle). Ver post | Ver más blog
              Stragglers & Grasses: GBBD November 2012        
    Since we've finally had a couple of frosts here, the garden is mostly finished for the year.  All that I have blooming outside for Garden Bloggers' Bloom Day are a few stragglers (an echinops seedling, 'Red Rocks' penstemon, and a few stalks of 'Acapulco' agastache):



    Some grasses, like this miscanthus:


    And a couple of lamium, like this patch of 'Purple Dragon':


    Inside, the 'Blue Daze' convolvulus in a container of 'Bengal Tiger' bougainvillea decided to throw out another flush of blooms:

    And one Thanksgiving cactus has decided not to wait for the holiday to put on a show:


    I doubt that I will find any blooms inside in December, so this is probably it for the outside garden this season.  To find out what's blooming around the world this month, check out Carol's November Garden Bloggers' Bloom Day post!

              Fading Fall Flowers: GBBD October 2012        

    Amidst the fading fall flowers this Garden Bloggers' Bloom Day, the freshness of this blue globe thistle seems a little out of place. That this seedling even bloomed at all this year is a tribute to the long growing season.


    All of my other flower pictures show either slightly bedraggled blooms, like this dahlia...


    ...or vivid flowers against the fading foliage of fall:








    From top to bottom, this post featured:  'Fresh Look Red' celosia, echinops ritro, 'Lady in Red' salvia seedling, blue angelonia and an unnamed lantana, verbena bonariensis, variegated sedum, chocolate eupatorium, caryopteris, and 'Hameln' pennisetum.

    Also in bloom in my yard today:  Alpine strawberries, various coleus, wax begonias, 'Victoria Blue' salvia, 'Black and Blue' salvia, pineapple sage, hardy plumbago, various peppers, 'The Blues' little bluestem, 'Hopi Red Dye' amaranth, various pink Japanese anemones, various miscanthus, and 'Purple Dragon' lamium.

    To see what's blooming around the world in various gardens today, visit Carol's October Garden Bloggers Bloom Day post!

              August Visiting Teaching Kit        
    The August Kit comes with the message, "Our Responsibility to Be Worthy of Temple Worship", a delicious Poppy Seed Chicken recipe, and a set of scripture marking pencils.


    Price $5.50

    To purchase click HERE


              ÐœÐ°Ñ€ÐºÐµÑ€ Mustard Seed - Distress Tim Holtz        
    Два наконечника: один - мягкий, в форме кисти, удобен для тонирования, раскрашивания, рисования толстых линий; другой - тонкий и твердый, удобен для написания (журналинга) для рисования тонких линий.
              Ð¨Ñ‚емпельная подушечка Distress Mini Ink - Mustard Seed - Tim Holtz        
    Размер подушечки 3 х 3 см. Чернила на водной основе, без кислоты, не токсичны. Небольшой размер делает площадку удобным для работы и хранения, а также для проектов на ходу, презентаций и мастер-классов! Предназначены для многоразового использования. Для подушечек есть координирующие жидкие дистресс чернила, которые доливаются на подушечку, если чернила подсохли. Производство: США.
              Ð¨Ñ‚емпельная подушечка Distress Mini Ink - Seedless Preserves - Tim Holtz        
    Размер подушечки 3 х 3 см. Чернила на водной основе, без кислоты, не токсичны. Небольшой размер делает площадку удобным для работы и хранения, а также для проектов на ходу, презентаций и мастер-классов! Предназначены для многоразового использования. Для подушечек есть координирующие жидкие дистресс чернила, которые доливаются на подушечку, если чернила подсохли. Производство: США.
              Bees        
    Europeanhoneybee I haven't posted much for a variety of reasons, but mainly I have been doing yard work and gardening. (This post was actually begun in early April.) We had a late frost and very long, cold winter here in socal- for us anyway - which led to a later start than in many previous years. Chores ranged from dead-heading frost damaged plants to prep work and actual planting of seeds and starter plants in the veggie garden, and potting up plants for the local garden club's plant sale. I sadly lost about half of my orchids as a result of a week or 2 with lows in the high teens, which made my yard work less satisfying.

    One thing that had me very concerned was the lack of bees in my citrus trees. Years ago we had so many bumblebees that lived on the hillside behind us that collected pollen from our property, until a housing development had to go in. (I plant to attract insects and birds yearlong.) With six assorted citrus in bloom and nary a bee in sight, I was very worried. However, I noticed my apricot and plum trees has baby fruits, so I was hoping the bees would come again. Thankfully, after 2 weeks without seeing a single bee, the bees slowly arrived. It was too late to order bees for my area so I was very relieved! Believe me, when you have millions of heavenly citrus flowers perfuming the air and do not see even one bee, you get worried. Especially this year... (Subject reference books are listed at end of post.)

    If you haven't heard about the sudden drastic decline in the honeybee population, it is a real crisis. There are many reasons why bees die ( A few reasons being diseases, pests, pesticides GMO crops, natural disasters, etc.) but in the last year or two colony collapse disorder is at the root of the current crisis. The bees seem to completely disappear from the face of the earth as if they have been abducted by aliens or pulled up to God in an insect version of the rapture. The problem is worldwide and no one seems to know why.

    As "smart" as man believes he/she is, we rarely are when we try to improve on Mother Nature. Since the "Better Living Through Chemistry" campaign began, man has made many things worse as well as better.

    The "honeybee" is not native to many places in the world, but everywhere with flowering plants has its native bees. We have seen fit to eliminate, or almost decimate, many of the native species through one means or another. These same native species may have to be our saviours if colony collapse disorder continues to near extinction.

    An excellent natural remedy to boost native bees can be read in the "San Francisco Chronicle: Time for a new approach to crop pollination by Deborah K. Rich, Special to The Chronicle, Saturday, May 21, 2005

    Recognizing the very real threat of crop failure that our dependence upon a single species of bee poses, researchers are coaching pollinator understudies. The blue orchard bee (also known as the orchard mason bee) is proving a cooperative pollinator of some early blooming orchard crops, and the bumble bee is helping to pollinate hot-house tomatoes.

    Still, it may be time -- while there still is time -- for another approach entirely. The United States is home to 4,000 bee species, of which 1, 500 are found in California, to say nothing of the many moth, fly, wasp and butterfly species that also assist with pollination."

    Everyone who gardens can help. How-tos can be found at The Xerxes Society's Pollinator Conservation Program pages and at the USDA.

    For those of you who wish to read more on bees, the following books can be found at your local independent bookstore or on the net from a worldwide indie by searching by author and/or title at Bookfinder or ADDALL.
    Honey Bee Pests, Predators and Diseases by Roger A. Morse
    Letters from the Hive: An Intimate History of Bees, Honey, and Humankind by Stephen Buchmann
    Bees In America: How The Honey Bee Shaped A Nation by Tammy Horn
    Bee diseases: Cause and Treatment by Eugene E Killion
    The Queen Must Die and Other Affairs of Bees and Men by William Longgood
    The Life and Times of the Honeybee by Charles Micucci (children's)
    The Honey Makers by Gail Gibbons (children's)
    Langstroth's Hive and the Honey-Bee: The Classic Beekeeper's Manual by L. L. Langstroth
    The ABC and XYZ of Bee Culture: An Encyclopedia of Beekeeping by Roger Morse (a classic!)
    Bees & Honey: From Flower to Jar by Michael Weiler
    Fifty Years Among the Bees by C. C. Miller (another classic)
    The Dance, Language, and Orientation of Bees by Karl von Frisch
              13 on Thursday        
    I'm totally piggybacking off of my friend Cyndi. I love her 13 on Thursdays and have looked forward to them since she started the series. So because imitation is the sincerest form of flattery I've decided to jump aboard. So here we go...


    1. Have you been watching Project Runway this season? Who are you pulling for? I'm a member of "Team Mondo" and I'm hoping he wins tonight. His use of patterns just makes me happy.
    2. I am totally hooked on apples this fall (and every fall really). Honeycrisp and Pink Ladies are my favorites. I bought the juiciest, yummiest Honeycrisps at Fresh Market yesterday but was shocked at the price--4 apples cost me over $9, yowza! At least they are healthy and oh so good.
    3. I haven't had one single Starbucks Pumpkin Spice Latte yet. This has got to be some sort of record for me. To make it even more shocking we had several weeks of awesome fall weather and I still didn't indulge. It has been warm (okay hot) however for a couple weeks so I'm promising myself on the first cool day I'm heading over to 'bucks to grab my favorite drink.
    4. We went shopping for my sister's wedding dress and she found the most amazing dress. And did I mention she is gorgeous!? I'm so excited for her and can't wait to share more wedding details with you guys later on. (P.S. I've always want to commission Brooklit to do a wedding dress drawing for me.)
    5. Also on the wedding front, we've narrowed down bridesmaids dresses and I'm actually loving the options. She has a few favorites from The Dessy Group (one of my new sponsors) to decide between and I'd honestly be happy with any of them. No crazy styles a la "27 Dresses."
    6. In even more wedding news my buddy Krista from The BSP got engaged yesterday and I'm so incredibly happy for her. Drop by and leave her some love here. She is such an incredible writer, I tear up on her blog regularly--just warning you!
    7. I tried carving a pumpkin for the first time in a looooong time on Sunday. It was an epic failure. Having taken sculpture classes in college I thought I'd be above beginner level--wrong. The Martha Stewart template I downloaded was a total bust. On the bright side, I used this recipe (which I edited a lot) to make some yummy roasted pumpkins seeds albeit a bit pricey pumpkin seeds.
    8. I was thinking of offering Christmas cards featuring these photos. Yay or nay?
    9. I love the fall but for some reason this year I am eager for Christmastime to arrive. It is my favorite time of year and for some reason I'm even more excited for it to arrive.
    10. Looking forward to sharing really fun Halloween treat for my sweetie. I'll share pics tomorrow.
    11. I think I picked out a color to paint our hallway (which would be another item off the list). Do you think gray is too dark for a hallway? I plan to line the wall with old, black and white family photos.
    12. Are you dressing up for Halloween? I got a funky little hat that is kind of witchlike (similar to this)l. I also bought some funny gloves and orange + black striped tights that I think I'll pair with a solid black skirt + top just to be festive. 
    13. What's your favorite Halloween candy? This year I only bought candy I didn't like for trick-or-treaters and I have not eaten one.single.piece. Quite the caloric victory! :-)
    So this has been the first 13 on Thursday.
    Wanna play? I'd love to read yours...post a link in the comments if you do.
              Eclipse 04-06-2014 with Dj Cavem, Dj Rsquare, Dj Deep Rawk        
    Playlist:

    DJ Cavem Moetavation- We Are Because They Were feat Panama Soweto Molina Speaks Tajai Speech - The Produce Section The Harvest
    Various Artists- Burning Spear Marcus Garvey - This Is Reggae Music Golden Era 19601975
    Earth Amplfied- Food Fight - Earth Amplfied
    DJ Cavem Moetavation- Home Cooking feat Antique Neambe - The Produce Section The Harvest
    Fred Wesley The JBs- Damn Right I Am Somebody Pts 1 2 - James Browns Funky People
    Supa Nova Slum- Energy - Supa Nova Slum
    - voicebreak -
    Afrika Bambaataa The Soul Sonic Force- Planet Rock - Planet Rock EP
    SaRoc- Endustry Industry - Journey Of The Starseed
    The Reminders- If Only I Could Fly - Recollect
    DJ Cavem Moetavation- Wheat Grass - The Teachers Lounge
    Men In Burka- Tears 4 Haditha Street Mix - Lyari Nights
    2mx2- Hold Tight feat The Reminders - Gmo Genetically Modified Oppression
    - voicebreak -
    2mx2- Go Home feat Ze Of The Diamond Boiz - Gmo Genetically Modified Oppression
    - voicebreak -
    2mx2- The Cure For Cancer - Gmo Genetically Modified Oppression
    - voicebreak -


    playlist URL: http://www.afterfm.com/index.cfm/fuseaction/playlist.listing/showInstanceID/101/playlistDate/2014-04-06
              Nowe logo Euralis        
    Od 1 stycznia 2016 r. firma Euralis zyskuje nowe logo i identyfikację wizualną. Będzie ono proste i przejrzyste, z symbolem nasion i hasłem „Creating seeds and trust”.
              Government is binging on beer and whisky taxes        
    The sun is shining, farmers are seeding, and Albertans are enjoying their first rounds of patio beers. The Alberta government is doubling down on its hangover-inducing beer tax-and-subsidy scheme by expanding similar policies to distillers.
              Maui conservation effort working        
    SUBHEAD: Large landscape scale reforestation at Auwahi on Haleakala is proof.

    By Jan TenBruggencate on 21 July 2017 for Raising Islands-
    (http://raisingislands.blogspot.com/2017/07/landscape-scale-conservation-can-work.html)

    http://www.islandbreath.org/2017Year/08/170803auwahibig.png
    Image above: Southern flank of southwest Maui where Auwahi reforestation project is turning Haleakela green. From original article. Click to enlarge.

    When Art Medeiros fenced some Maui pasture that had a smattering of native dryland forest plants on it, most folks figured he was engaged in a pipe dream.

    He hoped that by excluding deer and cattle, and with a little loving care and some outplanting, something approaching a healthy native dryland forest could result.

    Medeiros was right. The image above is the proof. The three dark green patches are areas fenced to keep grazing animals out and then planted with dryland natives. The 10-acre center square was fenced and planted 20 years ago, the bottom 23 acres 12 years ago, and the 23-acre shape at the right eight years ago.

    Medeiros worked with the landowners, `Ulupalakua Ranch’s Erdman family, along with the U.S. Fish and Wildlife Service and the Natural Resources Conservation Service, to form the Auwahi Forest Restoration Project. You can learn more about it at this website.

    What they found is that landscape-scale conservation efforts work.

    It is a remarkable example, but certainly not the only example in Hawaii.
    • When the Territory of Hawai`i removed feral cattle from the Koke`e grasslands on Kaua`i, those rolling acres of pasture were able to convert back to forest that is now Koke`e State Park.

    • When George Munro on Lana`i fenced hundreds of acres at Kanepu`u a century ago to keep out deer and mouflon sheep, he protected a native forest that survives today.

    • When Lida and David Burney took the analysis of ancient pollen samples at Makawehi on Kaua`i  and planted those plants into a nearby former cane field, they restored something long gone from that landscape. 
    Medeiros a few decades ago saw a few botanical gems in a severely degraded landscape. When he proposed trying to restore it, he got a lot of pushback. It was a dead forest standing, he was told - Degraded landscapes were inevitably going to further decline.

    He didn’t give up.

    “The question was whether we could rebuild this system, or was this (an example of) the end of all natural systems?”

    At Auwahi, there were priceless old endemic trees, but they were not reproducing and had not reproduced for decades. The native species covered only 3 percent of the landscape.

    Why care? Native dryland forest is some of the rarest treasure in the Hawaiian realm. It has been displaced by development, agriculture, pasture and constant pressure from non-native predators on the natural landscape, like cattle, deer, goats, sheep, pigs and rats.

    Medeiros and his team fenced out the cattle and deer at Auwahi, starting with the 10-acre square they now call A-1. With the help of teams of community volunteers, teachers, canoe clubs and many others, they began planting out native species—more than 125,000 seedlings to date.
    The result: Native species cover in some areas is now 82 percent.

    “Near two-thirds of native tree species at Auwahi are now producing seedlings naturally, a sign of a healthy functioning ecosystem, including some species that had not done so in centuries,” Medeiros said.

    And on a dry slope of Haleakala, where much of the landscape is brown and yellow, here it is deep green. Not only an indication that the plants are back, but that the landscape is functioning as a watershed.

    Medeiros gives special credit to the landowners, Pardee and Sumner Erdman and their family, for their dedication to conservation, and their willingness to convert pasture to native forest—without compensation.

    “`Ulupalakua Ranch has...served largely as a silent and enthusiastic partner. In all my years in conservation, I have never seen another for-profit group act in this way,” he said.

    Donors to the project over the years included the Frost Family Foundation, Maui County Department of Water Supply, Hawai`i Community Foundation, Hawai`i Tourism Authority, Maui County Office of Economic Development and the Edward J Anderson Foundation.
    .

              Do you feel Capitalism dying?        
    SUBHEAD: We need to develop the fortitude and skills needed for the future that is coming at us.

    By Joe Brewer on 24 July 2017 for Medium -
    (https://medium.com/@joe_brewer/do-you-still-feel-capitalism-dying-c487b89c42ca)


    Image above: A sign about "Capitalism" in Westminister Square with the Tower of London at British Parlement in the background. From (https://medium.com/@discomfiting/kill-capitalism-before-it-kills-us-fe23d10f6243).

    Can you feel capitalism dying around you? There is a mental disease of late-stage capitalism causing deep worry and anxiety, prompting feelings of severe isolation and humiliation, combined with a profound sense of powerlessness for millions of people around the world.

    The question I ask today is What are YOU going to do about it?

    The feeling bubbles up when students graduate from college with mountains of debt and few prospects for meaningful work. It spreads across cities where housing prices are skyrocketing and a giant financial chasm exists between owners and renters of residential property. And it aches in the spiraling decay of exploited ecosystems as they unravel after decades (or centuries) of pillaging industries waging war on nature.

    There is a reason only 5 men have the same aggregate wealth as half the human population. And that the Earth’s climate is ramping up for a phase transition that threatens our entire civilization. It is because a Global Architecture of Wealth Extraction has been carefully built up in the last five hundred years to produce exactly these outcomes.

    And it is causing millions of people to feel a malaise of loneliness and quiet desperation that tickles at the edge of their tongues — yet they don’t quite know what to call it.

    I’ve called it late-stage capitalism and this resonated with hundreds of thousands when I wrote about it last year. The depth and tenor of this resonance revealed that these feelings are truly widespread and the currents run deep within our veins.

    So what are we going to do with these feelings? Some tens of millions of Americans decided to elect President Trump last year. They had fallen victim to a sophisticated information war that functions as a kind of political mind control.

    Too few among them were able to discern what is really going on and now they are emotionally manipulated pawns in the end game for a small cohort of super-elites.

    This is not an acceptable place to direct the feelings we have about the death of capitalism. It will only accelerate us on the path to planetary-scale collapse that we need to reckon with in our lifetimes.

    Instead — if we can develop the fortitude and skills — we need to direct these feelings toward the much more productive path of learning how to design cultural change.

    You see, it has been our inability to collectively set intentions that enabled elite groups to divide-and-conquer us in these times of mass confusion, hardship, and despair.

    We need to recognize that the real state of power is culture and learn how to wield this power the way our ancestors once did.

    Anthropologists who study hunter-gatherer societies have long known that they are all egalitarian.

    Bullies and dictators were not able to rise up and boss people around because the group sanctioned against it.

    They did this through a combination of shaming and ostracism, or in extreme cases they resorted to expulsion or execution. But they were able to keep the bullies in check becaus;
    1. everyone knew everyone else in these small bands of people and
    2. relationships of trust were robust enough to navigate conflicts and cooperate effectively against individuals who might be stronger or more skilled at hunting than any one person on their own.
    We now have a vast digital infrastructure — the internet plus cell phones and satellite communication systems — that make it possible for the first time since the birth of civilizations to coordinate with transparency and trust at larger scales of society.

    Yet we remain divided into political tribes, fighting amongst each other at the beckoning of those who set the terms of debate.

    Are you a Democrat or Republican? Socialist or Capitalist?

    A person of color or a beneficiary of white privilege? Categories of division such as these may have important realities embedded within them but none gets at the root issue that defines these times.

    We are in a deep crisis that is carrying us all on the path toward extinction. We must learn to rise above our labels of separation and remember that everything is connected. Only then can we be seeds of transformation in a world where most of our stories are breaking down.

    So I call upon you to name your feelings of angst and powerlessness.

    Recognize that you are living through the death of a capitalist system that has brought our entire civilization to the brink of ruin.

    Learn how to design for change in a world where only through a paradigm shift in values and behaviors will it be possible to navigate our way toward planetary resilience in the decades ahead.

    We can get to the future we all want but only when we realize that it is our power to create cultural mythologies that has blinded us to our place within a world barreling toward humanity’s end.

    This power must now be employed in service of life, compassion, humility, and care for the living world. These are dangerous times and our actions matter more than most of us are ready to realize.

    Take hold of your feelings and direct them toward life, healing, and regeneration of our broken world.

    We owe it to ourselves. We owe it to our children, born and unborn.

    And we owe it to the many other species whose very existence are now in jeopardy because an arrogant myth of human superiority has driven us to soil the beds we must sleep in as members of the natural world ourselves.

    Time is short and there is much work to be done.

    Onward, fellow humans.

    .

              Welcome        

    ChocoSol is a small, ecological and inter-communities initiative between farmers in Chiapas, Mexico, sustainable technologists based out of Oaxaca City, Mexico and horizontal traders and chocolatiers in Toronto, Ontario. The initial concept emerged from a research project at the Universidad de la Tierra in Oaxaca City that resulted in the development of solar roasters.

    With the synergy of minds and hearts, the project has grown into an intercultural ad-venture, linking farmers and ecologically-minded producers in Southern Mexico with ecological and socially conscious producers and consumers in Southern Ontario. We work with the growers to help them diversify their production and elaborate their products.

    ChocoSol is embarking on a friendlier trade route beyond the Fair Trade model, defining it as horizontal trade. This new structure is:

    • more direct and not determined by the markets in New York
    • akin to community supported agriculture
    • emphasizes diversity of production
    • influenced by Slow Food and food politics, and a form of pro-activism.

    ChocoSol believes in the importance of creativity in the labour process and understanding the whole process in order to combine ethical, dietary, and ecological decision-making.

    In all its endeavours, ChocoSol ultimately honours the spirit and integrity of all those involved in spreading the joy, flavour and nourishment that the cacao bean offers to the world.

    Be Healthy and Happy!

    Eat Chocolate and Cacao!

    Cacao has been recently recognized as a superfood, meaning that it is filled with a multitude of goodness.

    Cacao Beans and Dark Chocolate:

    • Promote cardiovascular health
    • Protect us from toxins
    • Increase the levels of neurotransmitters in the brain that promote positive outlook
    • Counter acts clinical depression
    • Balances brain chemistry
    • Build strong bones
    • Detoxify the liver
    • Support healthy pancreas functioning

    Cacao Beans contain:

    • two saturated fatty acids, palmitic and stearic acids, and the mono-unsaturated oleic acid
    • Polyphenols with the antioxidant properties called flavonoids
    • Theobromine, a mild stimulant with a mild diuretic action
    • a very low amount of caffeine
    • the essential minerals: magnesium, calcium, iron, zinc, copper, potassium and manganese
    • Vitamins A, B1, B2, B3, C, E and pantothenic acid

              The Seed of Abraham        
    A new MP3 sermon from Merriman Hills Baptist Church is now available on SermonAudio.com with the following details:

    Title: The Seed of Abraham
    Subtitle: Romans
    Speaker: Mike Perry
    Broadcaster: Merriman Hills Baptist Church
    Event: Sunday - AM
    Date: 6/18/2017
    Bible: Romans 9:1-23
    Length: 47 min. (64kbps)

    Overview: Paul so strongly desires that Israel be saved that he would be will to be accursed himself. With many Old Testament references Paul shows that God's promise to Abraham is given to all who believe in Jesus Christ. This does not change the fact the the promises to Israel are still to Israel.
              Abraham's Faith        
    A new MP3 sermon from Merriman Hills Baptist Church is now available on SermonAudio.com with the following details:

    Title: Abraham's Faith
    Speaker: Mike Perry
    Broadcaster: Merriman Hills Baptist Church
    Event: Sunday - AM
    Date: 4/23/2017
    Bible: Romans 4
    Length: 43 min. (64kbps)

    Overview: Abraham was saved by believing God inspire of experience. God had promised a child and seed as the number of stars in heaven but still 10 years after the promise he had no child.
              Raising A Godly Seed        
    A new MP3 sermon from Hilltop Audio Ministries is now available on SermonAudio.com with the following details:

    Title: Raising A Godly Seed
    Subtitle: Series: Deuteronomy
    Speaker: Paul E. Steele
    Broadcaster: Hilltop Audio Ministries
    Event: Sunday Service
    Date: 6/24/1990
    Bible: Deuteronomy 6:1-3
    Length: 60 min. (64kbps)
              Seis alimentos extraños que tu cuerpo necesita        

    Seis alimentos extraños que tu cuerpo necesitaSeis alimentos extraños que tu cuerpo necesita