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|Burn After Reading|
In the World of CIA Fronts, Partners, Proprietaries & Contractors
The Almost Classified Guide to CIA Front Companies, Proprietaries & Contractors
By WAYNE MADSEN
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].
From the Introduction
One of the most pervasive uses of companies as intelligence partners was under the CIAâs 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 â all too many in the opinion of this journalist. The CIA admitted to at least 400 journalists on the agencyâs 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 CIAâs 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:
âI think it has become necessary to take another look at the purpose and operations of our Central Intelligence AgencyâCIA . . . 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.â
The 21st centuryâs CIAâs 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 CIAâs 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 PokÃ©mon Go fad was sweeping the planet. Unbeknownst to many of the on-line gameâs avid fanâs was the connection of the gameâs developers to the CIAâs 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.
Amazon, Inc. [CIA contractor]. Company provides cloud computing services for the CIA. Amazonâs 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 instituteâs director in the 1950s was a CIA officer.
AmeriCares. [CIA partner]. A non-profit organization that is often the âfirst inâ 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 âFletcher M. Knight,â 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 âsecret armâ of the CIA, Bechtelâs executives included those who would join President Reaganâs 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 Kingâs 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 âWild Billâ 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 CIAâs 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 Enronâs payroll. Andre Le Gallo, a former official of the CIAâs 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 CIAâs 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 Universityâs Department of Computer Science. The CIA referred to the research as the âgoogle project.â
Greenberg Traurig. [CIA partner]. Washington, DC âconnectedâ 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 Banisterâs 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 CIAâs 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 CIAâs Independence and Brown Foundations.
Halliburton. [CIA contractor]. Based in Houston, it is the worldâs 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 Husseinâs 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 & Knowltonâs 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 Krollâs 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 OâNeill, 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 Blackâs 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 Monsantoâs agri-business operations worldwide.
National Enquirer. [CIA partner]. The tabloidâs founder, Generoso (Gene) Pope, Jr., worked for the CIAâs psychological warfare unit and the agencyâs 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 CIAâs Operation MOCKINGBIRD media influence program.
Newsweek. [CIA partner]. Magazine reporters and stringers fed information to the CIA. Newsweekâs 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 CIAâs 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 âDC Madam.â 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 Palfreyâs 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 magazineâs 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 âthe 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.â
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 ACUEâs 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 Haroldâs Club in Reno for the CIA and the Mafia. Provided financial cover for the CIAâs Glomar Explorer project.
Teneo Intelligence. [CIA partner]. Branch of Teneo Holdings, which is headquartered in New York. Teneo Holdingsâs 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 fatherâs 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 Hughesâs 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 CIAâs 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 CIAâs coup against President Hugo Chavez. William Casey served as Wackenhutâs 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 CIAâs Operation MOCKINGBIRD, the agencyâs 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 nationâs capital.
W. R. Grace. [CIA partner]. Provided corporate cover to CIA officers operating abroad, particularly in Latin America. Provided donations to CIA front foundations.
|Burning through the Desert|
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.
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 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 (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 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, 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 (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 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.
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 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.
There is a little confusion around the name "Za'atar" and what exactly does it refer to: A condiment? A spice mix? An herb? And if so - which herb exactly - Hyssop? Thyme? Oregano? Marjoram?
The truth is that za'atar is an Arabic word used interchangeably for a number of wild herbs that grow wild in the Mediterranean region, and all contain thymol and carvacrol. Hence their similar sharp and warm aroma, bitter taste and spicy, almost hot "bite". They also share similar medicinal properties, most of them used in folk medicine for most digestive ailments and respiratory complaints. The mixture known to us as "Za'atar" is in fact a misnomer. Za'atar is originally the name of the plant now classified as Origanum syriacum, but in Arabic it is loosely applied to several other related wild and not so wild herbs.
The name for the condiment is in fact "doukka" (pronounced often as "Do-ak" with a very throaty "K" that almost sounds like an "A" so in reality the word sounds more like "Do-ah"). In Arabic this means "to grind". Each region in the Arab world has its own "Doukka", which is either sprinkled on food, or more commonly covered in olive oil to which the traditional regional bread is dipped. For example - Egypt has a complex nut-based doukka with toasted hazelnuts or walnuts, to which toasted or untoasted spices such as cumin, coriander seeds, green peppercorns and sweet fennel have been added.
In the Levant "doukka" happens to be made primarily of a mixture of thymol-containing herbs, with "The" Za'atar (Origanum syriacum) being the star of the show. Lesser amounts of other herbs, will be added - the most important of which are "Za'atar Farsi" (winter savory), Israeli Thyme (Corydothymus capitatus), Zuta ×××× ××× × ( 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 (Ø¨Ø·Ù ) - 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)
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:
Ezov (the Hebrew word for the Biblical Hyssop - not the European Hyssopus officials which is also a medicinal plant, and produces a rather toxic essential oil), which is now classified as an oregano, Origanum syriacum (formerly Majorana syriaca). Like many of the other aromatic plants from the Lamiaceae family, za'atar has a winter and spring foliage and a summer foliage, which is smaller in order to preserve water and survive the long arid season. I suspect the essential oils also aid with the survival of these plants in such harsh conditions - because whenever they are grown in regions where the water is more abundant (British Columbia, for example) - their flavour is largely lacking. What you see above is the luscious winter "look", which features soft and larger leaves, and their colour is much greener, and therefore more similar to the common oregano (Origanum vulgare).
Za'atar Farsi (meaning Persian Za'atar), or as it is called in Hebrew ×¦×ª×¨× ××¨××× - 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.
Mediterranean Thyme (Thymbra spicata), in Hebrew ×¦×ª×¨× ××ª ××©××××ª 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.
Corydothymus capitatis / Thymus capitatus / Thymbra capitata) or in Hebrew Koranit Mekurkefet ×§××¨× ××ª ××§××¨×§×¤×ª 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.
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.
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.
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|
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".
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.
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...
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".
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.
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.
The pickled capers most people are familiar with are the buds of Capparis spinosa. It 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.
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.
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
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.
|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.
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.
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.
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.
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|
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...
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 (ÙÙÙØ³Ø© Ø§ÙØ¨Ø´Ø§Ø± in Arabic ××××××§×ª ×××©××¨× / ×× ×¡×××ª ×××©××¨×) - 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.
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.
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.
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|It took 2000 years to make seed for Americaâs famous âcorn beltâ||Maize reached the southern US 4000 years ago, but wasnât farmed in cooler areas until 2000 years later â 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 brewsâcertain herbal teasâwould 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 teaâeventually giving rise to its name.
In the January Journal of Plant Registrations, Henning, Haunold, and their coauthors describe Teamaker's pedigreeâat 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 acidsâand their antimicrobial prowessâhas been growing, independent of hops' use in beer. For instance, European sugar refiners have begun buying beta-acid extractsâessentially leftovers from alpha-acid production for breweriesâas 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 Repositoryâessentially 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.
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
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, 2010Photography 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:
and my choice...
I speak of here.
what I have seeked here
throughout, without and within this garden
my rough hands
rock indented knees
my wind tormented hair
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
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
"PLANT IT FORWARD"
Local Beverly Hills Artist Creates Art
From Her Garden
Launching a new project called
âPLANT IT FORWARDâ
A local artist and resident of Beverly Hills turned her garden into an art form by creating a project called âPlant It Forwardâ. 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. âPlant It Forwardâ 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 gardenâs 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 Kunikâs work is to get back to the roots of sustainable agriculture. âPlant It Forwardâ 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.
ââ¦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 Farmerâs Marketsâ¦â 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. âMy 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.â
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. Kunikâs 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 otherâs 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
Additional artists websites and blogs:
"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
|The Art of Lovin' Trees --- Featuring Joel Tauber|
The Art of Lovinâ Trees--
Featuring Artist Joel Tauber
Story dedicated to Joel and Alison
in celebration of their joyous engagement on November 9th,
Written and Researched by Enilde Van Hook
Story Consult and Editing by Luke Van Hook
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 email@example.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 âThe Giving Treeâ by Shel Silverstein. Then thereâs 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 âJohnny Appleseedâ.
In our contemporary times we have a legend in the making too. I have been fortunate to witness the emergence of a new âJohnny Appleseedâ 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 deitiesâ. 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 lifeâs 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 âBig Yellow Taxiâ whose lyrics surpassed the test of time and is currently in airplay by a glut of new groups. The lyrics began with ââ¦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 âem.â 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 Mitchellâs 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 âBig Yellow Taxiâ 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 werenât 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 peopleâs minds. There is a reason why so many artists are flocking to re-record the lyrics in their own way.
David Byrne, Los Angeles, 1986 as Photographed by Annie Leibovitz (greeting card photo, courtesy of James Danziger Gallery, New York, Proceeds from the sale of the greeting cards were donations to AIDS organizations, copyright Annie Leibovitz and Copyright Fotofolio, Box 661 Canal Sta., NyNY, 10013.) Use in this story for the purpose of media review.
The subject of our tree culture is uniquely presented in this photo of David Byrne, from Talking Heads and demonstrates the intersection of our pop culture, music culture, tree culture, and
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.
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 Kingâs 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 âMillion Trees Initiativeâ 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, 1996â¦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 Iâve discovered for myself that when I researched the subject of trees, I discovered Joel Tauber wasnât 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 Tauberâs 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 Angelesâs 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 âtree-lovinâ 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 manâs intimate involvement with trees both in the biblical sense and in the sense of manâs raping of the planet. Joel Tauberâs 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."
Joel Tauber fell in love with a frail and neglected Sycamore Tree in the parkinglot of the Pasadena Rose Bowl. Instead of walking away and minding his own business, Joel Tauber got involved. He personally took on the responsibility of watering the tree, digging up the asphalt around the tree and adding barriers so the tree would not be wounded by cars hitting it while trying to park. Photo courtesy of Susanne Viemetter Gallery.
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 treeâs 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.
Susanne Vielmetter's Gallery is located on the corner of David Street and Washington Blvd., just before the entrance to the 10 freeway, right in the midst of the Culver City Arts District. Photo by Ginger Van Hook, 2008
Recently, I had the privilege and opportunity to discuss Joel Tauberâs 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 Tauberâs projects were initially presented at the Susanne Vielmetter Gallery located at 5795 Washington Blvd., in Culver City, California. The response Susanne Vielmetterâs 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.
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. Thatâs 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 âeventâ 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 doesnât 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 âliving art displayâ dedicated to the iconic palm trees, not native to California, Robert Irwin has developed a plein-air walkway through âPalm Gardensâ 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-lovinâ may be experienced alongside some of Californiaâs 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 âcityâ 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.
I named my new baby tree "Gemini" because two seeds had grown side by side into what appears as two trees intertwined.
My baby tree "Gemini" has grown in quite tall, as in November 08, 2008 it already reaches my windowsill. Photo by Ginger Van Hook, 2008
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?
|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 â Fog Mirror (Whited Sepulchre)
Ant'lrd â Sleep Drive (Whited Sepulchre)
Josephine Foster â No More Lamps in the Morning (Fire America)
Deep Magic & Mohave Triangles â Split (Diatom Bath)
Matthewdavid's Mindflight â Trust the Guide and Glide (Leaving Records)
Thousand Foot Whale Claw â Cosmic Winds (Constellation Tatsu)
Gamardah Fungus â Herbs And Potions (Flaming Pines)
Cloudsound â Static Sense & Wonder Stasis (Î ÎÎÎÎÎÎ)
SaaÌad â Verdaillon (In Paradisum)
Pandelindio & Bird People â Sporal Dispersal (Frente Al Fuego)
Les Halles â Transient + Sentient (Not Not Fun)
alineko â summer of love (ÐANÎEON)
David Colohan â Hill of the Moon (Was Ist Das?)
Sarah Davachi â Dominions (Jaz Records)
David Parsons â Puja (Gterma)
GrykÃ« Pyje â Fragments of High Sensitivity (Ikuisuus / Hyster Tapes)
Bear Bones, Lay Low â Hacia La Luz (Self-released)
Alone in the Hollow Garden â Receiving the 17 Daggers of Light (Self-released)
SONM â embody (Pearly Snowdrift)
Mathias Grassow & Closing The Eternity â Untitled tape (Î ÎÎÎÎÎÎ)
Directorsound â Sun Suites For a Rising Moon (Ð¨ÐÎÐÐ¨)
Useless â HEXA (Terminal Dream)
TVVIN_PINEZ_M4LL â æ¤ç©æ³¢ - p l a n t w a v e (Adhesive Sounds)
Hong Kong Express â Hong Kong Express (TKX)
Hybrid Palms â Pacific Image (Sounds of the Dawn)
Lunaria â All is Dream (Sounds of the Dawn)
Julia Bloop â Bllop (Rotifer Cassettes)
Guenter Schlienz â Augenblicke (Sacred Phrases)
Guenter Schlienz ââ Book of Dreams (Cosmic Winnetou)
MÃ¥rble â Looking for Marine Iguana (Echotourist)
Rod Hamilton and Tiffany Seal â Versatile Ambience (Ehse Records)
555 â Thee Omega Seed (MJMJ Records)
Kyle Landstra â Variables of Resolve (Moog Music)
Sunmoonstar & Inner Travels â Split tape (Scenic Rhythms)
Inner Travels â Clear Seeing (Inner Islands)
More Future Suffering â Self-titled (Winter Sea Label)
You C + Foresteppe â Seven Sleepers (Ð¨ÐÎÐÐ¨)
A.Shark â 45 (Ominor Records)
Stag Hare â Velvet & Bone (Inner Islands)
Channelers â Space Makes Clearing (Inner Islands)
Ashan â Death is the New Life (Heavy Mess)
Sister Grotto â Blindside (Heavy Mess)
Eva Geist â Ãquator System (Elestial Sound)
Tuluum Shimmering â Where the Turquoise Spring Sings Among Pebbles (Self-released)
Sun Cycles â It Cuts the Plow Reins (Psychic Troubles Tapes)
Paa Annandalii â Cavernous Fruits (Rotifer)
Bird People â Down of the Hamsa (Eiderdown)
Ð§Ð°Ð¹Ð½Ð¸Ðº ÐÐ¾Ð»Ð¾ÑÐ½ÑÑ ÐÐ¾Ð³Ð¾Ð² â ÐÑÐ°Ð½Ð°ÑÐ¾Ð²ÑÐ¹ Ð¡Ð¾Ð½ (GV Sound)
Matthew Barlow â Sound Meditations (Sounds of the Dawn)
JÃ¶ns â 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!
|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
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||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.
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.
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).
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 ...
Thanks 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 DarwinÂ Barra Fishing Tours and DarwinÂ Fishing Charters. We areÂ 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
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||Theyâre 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 â vegetation growing from a medium that canÂ be arranged decoratively on a wall, completely cover a […]|
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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.
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 âDo not Swim!â âDangerâStrong Current!â 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.
|Making caves from simplex noise|
In Ephenation, we want underground caves. The requirements on these caves, and their construction, are:
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.
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.
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:
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.
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.
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|
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.Â
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 farmersâ 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
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.
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 2,000â4,000 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.
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 proï¬ts 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.
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 oneâs 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.
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.
A copy of the paper can be downloaded from below:
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|Ryots wronged, take protest to 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 farmersâ 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.
âThe 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,â says Sivaprakash, a farmer from Dindigul in Tamil Nadu.
Sivaprakash is a part of the group of over 100 farmers representing the âDesiya Thenidhiya Nathigal Inaippu Vivasayigal Sangamâ (National South Indian River Interlinking Sangam). They have been protesting at Jantar Mantar since March 14, 2017. âHundreds 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,â 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. âThrough 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 symboliseÂ 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?â asks P. Ayyakannu, president of the Sangam, who hails from the Tiruchirappalli district in Tamil Nadu. Â
The state government had in February 2017 sanctioned a drought relief package of Rs 2,247 crore for 32 lakh farmers of the state. âThe 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?â Ayyakannu asks. âThis is highly inadequate and we demand a drought relief package of Rs 40,000 crore from the Centre,â says Saravana Kumar Vasudeva, who belongs to a farmer family in Theni, Tamil Nadu. âWe 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, âI 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 canât the government extend the waiver for loans from nationalised banks like they have done for cooperative banks?â
âWe 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,â says Ayakannu. âFarmers would be forced to intensify their agitation unless the issue is settled,â he adds.
Catching the peopleâs imagination
The farmers from the Cauvery belt have been joined by farmers from the other states in the protest. âOur 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 ministerâs office yesterday. But other than the media, no one seems to be noticing us despite the gravity of the situation,â 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. âWhy canât 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,â says Saravana.
âWe 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?â asks Natarajan. âUnable to repay our loans, we are left with no option but to rot in Delhi,â he says.
âOur crisis deepened this year because Karnataka, in spite of the Supreme Court order, refused to release Cauvery water to Tamil Nadu,â 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. Letâs 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 â 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 â 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 âsameâ kind of basic food.
It is these differences that we are looking to celebrate this month â to create more meatball dishes than anyone ever would have thought possible, and to show the world just how versatile the âsimpleâ 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 Cooksâ challenge sure kept us rolling â 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, sautÃ© your aromatics, all ingredients must be cold when mixing, freshly made bread crumbs, a gentle touch, make a test meatball check seasoning and simmer the meatballs.
Kangaroo is a very 'soft' meat; especially lean, tender, and soft-textured well suited for children's palate and also it cooks at a very low temperature and very fast which makes it excellent for simmered meatballs.
My standard roo and beetroot recipe (roo is Australian slang for kangaroo) is below, this makes the lightest most tender meatballs. I like making a batch and letting it cool in the red wine sauce overnight and then reheating until just hot super tasty.
It is a very easy recipe.
Kangaroo and beetroot meatballs simmered in red wine sauce
Makes a lot, 4 dozen meatballs
1 kg kangaroo mince, (best if used cold)
2 large beetroot, finely grated
1 carrot, finely grated
2 onions, finely chopped and pan-fried until caramelised
1/2 cup of cottage cheese (fetta cheese works well, reduce salt if using)
3-4 tablespoons olive oil, extra virgin
3 rye crisp-bread soaked in 3 tablespoons of cream or milk
1/2 cup freshly made bread crumbs from wholemeal pita bread
1 bunch of parsley, finely chopped
2 tablespoons sun-dried tomato pesto (basil pesto is fine also)
1 large egg
2 small hot chillies, finely chopped
2-3 teaspoons salt (if in Australia use vegemite (1/2-1 tablespoon) instead of salt)
3 teaspoons pepper
1 large tin of cherry tomatoes
1 cup of red wine, good quality (or if using for children cranberry jelly or beef stock)
1. In a sauce pan combine the cherry tomatoes (smash them with wooden spoon) and red wine bring to a simmer and let simmer while making the meatballs.
2. In a bowl combine all the other ingredients except meat until well mixed.
3. Place meat in large bowl add the mixture gently combine until almost mixed. Make a very small meatball, add to simmering sauce, cook, taste, adjust seasoning of the meatball mixture. Finish combining the mixture.
3. Using 1-1/2 tablespoons of mixture form meatballs, drop immediately into the simmering red wine sauce. Cook for 10-15 mins.
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)
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.
The mixture all ready to made into meatballs
I did a fried test batch just to see how these worked out (not my usual procedure)
The interior of the fried meatball, nice, soft and fluffy
My normal simmered meatballs
The interior of the meatball
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
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.)
Lamb, mint and beetroot meatballs based on this recipe
500 gm (1 lb) lamb mince, freshly ground, best if used cold
250 gm (1 very large) beetroot, grated and fried until caramelised
2 onions, grated and fried until caramelised (do the onion and beetroot together)
1/2 cup of cottage cheese, drained
2 teaspoons salt
2 teaspoons pepper
1/2 teaspoon of gelatine bloomed in 1/2 cup of warm wine for 5 mins
3 slices of white bread, torn into small pieces, then soaked in the cooled wine/gelatine liquid for 5 mins then squeezed dry and chopped
1 bunch mint, finely chopped
1 large egg if frying the meatballs, 2 large eggs if simmering
(optional toasted sesame seeds for garnishing the cooked meatballs)
1. Combine all the ingredients into a large bowl except for the meat. Mix until well combined.
2. Add meat and gently mix until almost combined. Make a very small test meatball and cook, taste, adjust seasoning then continue combining mixture until just mixed. Make medium meatballs using 1-1/2 tablespoons of mixture or large meatballs using 3-4 tablespoons of mixture. Let rest in fridge for at least one hour and up to one day. Fry or simmer gently. I find it best to fry them first and then simmer (the frying adds a nice crust to the meatballs).
3. Best served with yoghurt/mint/cucumber dip.
4. Garnish with the optional toasted sesame seeds.
The baked meatballs garnished in black and white toasted sesame seeds
Spicy Tom Yum Asian Meatballs
This is the recipe I have when I'm trying to impress at dinner parties. They are made with beef/veal (and the gelatine trick) and the same ingredients as TOM YUM soup. The colour for them is so golden and when fried the meatballs form a beautiful tasty crust. These are so beautiful piled high on a party platter. I know I know this soup is meant for prawns (shrimp) but it seems to work excellently for these meatballs, maybe the saffron, coconut cream and fried tomato paste does the trick.
Tom Yum Soup Ingredients
4 lime leaves,finely chopped
2 lemongrass stalks, chopped into tiny pieces
4 slices galangal, finely chopped
2 thumbs of ginger, finely chopped
4-8 bird's eyes chillies, finely sliced
1 tbsp palm sugar
Juice of 1-2 limes
2 tbsp fish sauce (a good Thailand brand)
3 large pinches of saffron infused in the lime juice and fish sauce
2 green onions, thinly sliced
1 small tomato de-fleshed seeded and chopped finely
20 gm dried mushroom reconstituted in warm coconut cream with 1 tsp of gelatine
1 tbsp of tomato paste fried until brown
1/2 cup reconstituted glass rice noodles (or bread crumbs) soaked in the mushroom/coconut cream/gelatine liquid
1/2 kg of beef/pork belly (freshly ground)
the above ingredients plus 1 large egg combined. Form 1-1/2 tablespoon-sized meatballs then fry gently.
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 entrÃ©es 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 entrÃ©e 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.
The cooked balls (after microwaving for 2 mins in my very old microwave oven)
Lentil and Spinach balls with blueberry sage glaze
Lentil and Spinach Balls (adapted from this recipe)
2 cups of cooked green lentils (these lentils hold their shape when cooked)
250 gm packet of frozen spinach, thawed, squeezed dry and chopped (you can use watercress or collard greens make sure that the greens are squeezed dry and chopped finely)
2 large eggs
1/2 - 3/4 cup heavily seasoned dry breadcrumbs (Italian-seasoned is fine)
2 teaspoons of freshly cracked pepper
1. If you want a very fine texture and even colour in the interior of your vegetarian balls, you can machine-process the spinach and eggs (not the lentils) together to form a bright green purÃ©e. (see here for a picture of a purÃ©ed lentil/spinach ball)
2. Combine all the ingredients in a large bowl, form 3 tablespoon-sized balls. Refrigerate for at least one hour up to one day.
3. Microwave on high for 2 mins (check at 1 min). Serve with a simple tomato sauce or the blueberry sage glaze.
4. If you want you can lightly fry the microwaved balls to form a crisp thin eggshell crust the balls will brown slightly if fried.
Blueberry sage glaze (based on this recipe)
500 gm frozen blueberries (can use a mixture of red/purple berries) (cranberries or pomegranate molasses work well also but will need more sugar) (you can use 1/2 cup red wine but reduce the blueberries by half)
1 tablespoons white vinegar (to taste)
2 tablespoons sugar (to taste)
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon hot chilli powder (optional)
1 thumb of ginger, grated (optional)
1 spring (green) onion, finely chopped (optional)
1-2 garlic clove(s), crushed (optional)
4 sage leaves
2 tablespoons extra virgin olive oil (or butter)
1. Combine all the ingredients in a small sauce pan reduce gently, taste and adjust vinegar or sugar until slightly sweet with a light sour after-taste. Use the optional ingredients if you are serving a meat (or strong tasting) main course.
2. Remove sage leaves before serving.
Blue-Veined Watercress Ricotta Balls
Blue-Veined Watercress Ricotta Balls
These ricotta based balls are simple to make and only contain a few ingredients; ricotta & blue-veined cheese, eggs, watercress (or spinach), and seasoned breadcrumbs (or flour). I included some purÃ©ed 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 purÃ©e (beetroot, carrot or pumpkin) best if you are using spinach)
Combine in large bowl all the ingredients mix until almost combined, make small test ball, cook, taste adjust seasoning, finish combining, form small (2 teaspoons), medium (1-1/2 tablespoons) or large (1/4 cup) sized balls, place into simmering soup or stews until cooked (small 3 mins, med 6 mins, large 10 mins)
Hearty Winter Soup with Ricotta balls and Spinach Balls
Ballsy Hearty Winter Soup with Ricotta balls and Spinach Balls
I made up a warm filling pearl barley, red and green lentil, split pea, tomato and beetroot winter soup I served it with my spinach/lentil balls and blue-veined watercress ricotta balls, (each 4 tablespoons-sized). (The spinach and lentil balls recipe has already been posted and the blue-veined water ricotta ball recipe is above). Perfect on a cold winter's day especially with buttered sourdoug rye bread.
Ballsy Hearty Winter Soup
1 onion, chopped, fried
1 carrot, grated, fried
optional 1-2 cloves garlic, minced
1 piece celery, chopped, fried (fry (3 tablespoons olive oil) celery, carrot & onion (& optional garlic) together until onion goes translucent then add tomato paste)
3 tablespoons tomato paste, fried (until brown), then add
2 cups - 4 cups of good vegetable stock
1-3 teaspoon salt & 2 teaspoon pepper, to taste
1 cup pearl barley, soaked and washed
1/2 cup green lentil, soaked and washed
1/4 cup split pea, soaked and washed
2 tablespoon red lentil, soaked and washed
1 cup of finely chopped (or grated) beetroot
Add in a large saucepan the fried ingredients, stock, barley and legumes. Simmer for 1-1/4 hrs adding extra stock as needed. Add the beetroot simmer of extra 1/2 hr. Add plenty of spinach/lentils balls and blue-veined watercress balls in the last 15 mins. Serve the balls covered in the thickened soup or stew.
Super Duper Surf and Turf MeatballsI opened the fridge and this is what I had leftover from the night before:-
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.
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),
5. wasabi powder,
6. some fresh bread crumbs (not shown), and
7. 1 large egg (not shown)
I noticed immediately that many of the ingredients were rich in umami. After sweet and salty, sour and bitter, there is umamiâthe fifth taste. Discovered at the beginning of the last century by the Japanese, the word umami translates roughly to mean "deliciousness" or "deliciously savour" â 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 entrÃ©e 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
The finished meatballs waiting to be cooked (all the same size)
Super Duper Surf and Turf Meatballs
250 gm (1/4 lb) minced beef, best if used cold
100 gm (3-1/2 oz) tin of smoked oysters, drained, reserve oil
1 large egg, lightly beaten
1/2 cup of fresh breadcrumbs, heavily seasoned
2 teaspoons of vegemite, mixed into the beaten egg (or 1 tablespoon fish sauce)
1 teaspoon pepper
1/4-1/2 teaspoon of wasabi powder, to taste
1/4 cup of dried mushroom, shredded (or 2 tablespoons of mushroom powder)
1 sheet of nori, finely shredded
1/2 tablespoon toasted sesame seeds
1. Combine in a large bowl all the ingredients except the oysters until almost combined. Make a very small test ball, cook, taste, adjust seasoning. Place 1 tablespoon of mixture into a semicircular spoon, poke finger into mixture to form a hole stuff with 3 smoked oysters cover the stuffing with the displaced beef mixture to form a complete meatball, repeat until all the mixture and oysters are used up, makes about 16-18 meatballs (See pictures above).
I made two sorts of chicken balls; a sun-dried tomato, olive and ricotta chickenball and a sesame seed coated Thai coconut lime chickenball
Sun-dried tomato, olive and ricotta chicken-ball
Sesame seed coated Thai coconut lime chickenball
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 âSalumiâ, and Jenni sent Lisa an email saying that âsomeoneâ 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
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.
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.
|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 â 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.
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, itâs 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)âthey'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 36Â¢/pound iodized table salt, 66Â¢/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 volumeâbut 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.
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 saltâsea salt, pickling salt, and any other brand of kosher saltâjust 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 brineâthe saltier the brine mixture, the shorter the soaking time. Here are common brining times found in recipes:
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.
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 Cooksâ 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 â 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 Â½ hour to 2 days. Roasting can take up to 2 hours for most pieces of meat, for large poultry 6-7 hours.
non-reactive container for the brine
roasting pans or trays
I have included one all-purpose brine recipe, a roast chicken recipe and a roast vegetable recipe.
Recipe One â All-Purpose Brine:
Makes 4 cups of brine enough for about one pound (Â½ kg) of meat
This is the brine to use for most cuts of meat and poultry that will be roasted.
4 cups (1 litre) of cold water (see note 1)
Â¼ cup (70 gm) table salt or Â½ 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)
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.
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 Â¼ 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.
Recipe Two â Roast Brined Chicken
Serves four to six people
1 whole chicken (organic is best) about 2 kg (4 Â½ pounds)
Enough brine (see recipe above) to cover the chicken in a large non-reactive container
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 220Â°C/425Â°F/gas 7.
5. Roast for 15 minutes.
6. Reduce oven to moderate 180Â°C/350Â°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 165Â°F/84Â°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.
Recipe Three â 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 475Â°F/240Â°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 (2Â½ 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.
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
1. Preheat oven to very hot 475Â°F/240Â°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.
Brined and BBQed âseven-boneâ steak (notice the shape of the bone in the steak)
Brined and BBQed âwagyuâ steak
Brined and Roasted Peppered Ribeye Roast
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/
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 âalternate baking/cookingâ. 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 youâre 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 Bakersâ 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:
â¢ Brown, Alton (2011). Good Eats 3:The Early Years, âSeedy Crispsâ. Stewart, Tabori & Chang, New York, NY.
â¢ The American Culinary Institute. (2008). Garde Manger: The Art and Craft of the Cold Kitchen (3rd ed.) âPepper Jack and Oregano Crackersâ. John Wiley and Sons, Inc. Hoboken, NJ.
â¢ The American Culinary Institute. (2008). Garde Manger: The Art and Craft of the Cold Kitchen (3rd ed.). âCheddar and Walnut Icebox Crackersâ. John Wiley and Sons, Inc. Hoboken, NJ.
â¢ Smith, Sandy (2000). Kootenay Country Kitchens Cookbook: A Collection of Kootenay Favourites. âHealth Crackersâ Kootenay Kitchens Publishing, Nakusp, BC.
See here for a PDF of the challenge recipes.
Rolled five grain rye crisp bread
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.
Rolled five grain rye crisp bread
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
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.
HapanleipÃ¤ - Finnish Sour Rye Crisp Bread
For my second offering on the theme of Finnish crisp breads is hapanleipÃ¤ 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 hapanleipÃ¤ on a stick (usually with a small bag of salt) as a present when you move into a new home. The hapanleipÃ¤ 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.
HapanleipÃ¤ - Finnish Sour Rye Crisp Bread
makes 4 large crisp bread wheels about 8" (20 cm) across
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
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
The dough rolled shaped and the centre cut out ready to be "docked" with a fork and baked
The baked crisp breads
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
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.
Brown rice and seaweed crackers
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
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 â Manuela Zangara; Cannelloni di carne â Manuela Zangara; Cannelloni al pesto â Manuela Zangara; Cannelloni with Ricotta, Ham and Fontina from http://www.ricettedellanonna.net/cannelloni-ricotta-prosciutto-cotto-e-fontina/
Blog-checking lines: Manu from Manuâs 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 familyâs 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
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 bÃ©chamel 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.
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.
This is the dinner I had tonight super yum yum!
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.
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 youâd want to eat as a pickle â 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 Goatâs Milk Ricotta Cheese
Recipe from Honest Cooking
Makes two 1/2 cup cheeses
4 cups / 1 litre goatâs milk
1 teaspoon sea salt
3 tablespoons freshly squeezed lemon juice
1 stainless steel or ceramic pot (non-reactive material, like aluminium)
1 large piece cheesecloth
1. In a large pot, add the goatâs 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 youâre 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 purÃ©e (made from Â½ kg/1 lb parsnips)
3 teaspoons instant yeast
Â½ teaspoon salt
3 tablespoons walnut meal
Â½ 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 Beranbaumâs The Bread Bible. The recipes for the breads weâve 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 ToppingServings: 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.
2 tablespoons (2 packets) (30 ml) (15 gm/Â½ oz) active dry yeast
1 cup (240 ml) warm water (105-115Âº F) (41-46Â°C)
2 tablespoons (30 ml) (30 gm/1 oz) sugar
2 tablespoons (30 ml) vegetable oil
Â½ teaspoon (2Â½ ml) (3 gm) salt
1Â½ cups (360 ml) (240 gm/8Â½ oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)
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 â 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 â 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
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 360Â°F and 375Â°F. (182Â°C to 190Â°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 Â½ 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
The baked loaves
Tiger Bread Rolls
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
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
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.
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 1Â½ teaspoons
Sugar 1 teaspoon
Yeast 1Â½ 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)
Â½ teaspoon vegemite (or another yeast paste)
sugar 10 gm
dried yeast 10 gm
malt extract Â½ gm
salt 2Â½ gm
'Challenge' tiger paste (from Rose Levy Beranbaumâs The Bread Bible)
rice flour 6 tablespoons (90 ml) 60 gm
warm water 60 ml
vegetable oil 7Â½ ml
sugar 7Â½ gm
active dry yeast (6 ml) 3Â¾ gm
salt Â¾ gm
'Thin' tiger paste (http://bakemyday.blogspot.com.au/2008/10/hellooo-tiger-bread.html)
rice flour 6 tablespoons (90 ml) 60 gm
salt 1Â½ gm
sugar 3 gm
boiling water (1 cup) 240 ml
dried yeast 1Â½ gm
vegetable oil 1Â½ 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".
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*
Home made rice flour tiger topping
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 240Â°C/465Â°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 220Â°C/430Â°F or even the much lower 350Â°F/180Â°F, and I'll try steam which should make the topping go browner.
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!
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.
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.
|March 2012 Daring Cooks' - Braving the braise|| |
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 â Ruhlmanâs Twenty
Blog-checking lines: The March, 2012 Daring Cooksâ Challenge was hosted by Carol, a/k/a Poisonive â and she challenged us all to learn the art of Braising! Carol focused on Michael Ruhlmanâs technique and shared with us some of his expertise from his book âRuhlmanâs Twentyâ.
See the PDF of the challenge recipes with hints and tips here.
Balsamic vinegar and honey beef short ribs
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 140Â°F/60Â°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 140Â°F/60Â°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!
Seared beef ribs
The braised ribs cooled overnight in the refrigerator
The braised ribs before they were covered in the reduced sauce, even these are delicious
Caramel miso duck nibbles
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.
Slow braised sweet chilli squid
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
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!
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?
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
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.
The gremolata recipe
Anchovy dill gremolata
A gremolata is a quickly made condiment used to finish savoury dishes with bright fresh citrus-herb flavours.
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
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
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
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
The tofu after braising
The tofu topped with Asian germolata
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)
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.
Provides a generous topping for 12 sticky sweet tofu steaks
A herb-citrus gremolata made with traditional Asian 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
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 â¦ of course we are talking about patties.|
Technically patties are flatten discs of ingredients held together by (added) binders (usually eggs, flour or breadcrumbs) usually coated in breadcrumbs (or flour) then fried (and sometime baked). Burgers, rissoles, croquettes, fritters, and rÃ¶sti 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 â patties are ingredients bound together and shaped as a disc.
Rissoles and croquettes â use egg with breadcrumbs as the binder, typical usage for 500 grams (1 lb) of filling ingredients is 1 egg with Â½ 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 â 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 â 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)
RÃ¶stis â 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 rÃ¶sti).
SautÃ©ing, stir frying, pan frying, shallow frying, and deep frying use different amounts fat to cook the food. SautÃ©ing 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 âflipping fried pattiesâ.
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 â California Turkey Burger adapted from Cooking Light Magazine, and French Onion Salisbury Steak adapted from Cuisine at Home magazine.
Blog-checking lines: The Daring Cooksâ 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
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.
Patties: Preparation time less than 60 minutes. Cooking time less than 20 minutes.
Large mixing bowl
Large stirring spoon
Basic Canned Fish and Rice Patties
Servings: makes about ten Â½ 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.
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
Â½ cup (60 gm/2 oz) seasoned fine packet bread crumbs to cover patties
1) Place all of the ingredients into a large bowl.
2) Mix and mash using your hands or a strong spoon the ingredients with much force (while slowly adding tablespoons of breadcrumbs to the patty mixture) until the mixture starts to cling to itself about 4 minutes the longer you mix and mash the more compacted the final patty. Day-old cold rice works best (only needs a tablespoon of breadcrumbs or less) but if the rice is hot or warm you will need more breadcrumbs to bind the mixture. Test the mixture by forming a small ball it should hold together. Cook the test ball adjust the seasoning (salt and pepper) of the mixture to taste.
3) Form patties using a Â½ 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 1Â½ 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 1Â½ 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.
Some of the ingredients
Starting to mix the patty mixture
About ready to be tested
The test ball to check if the mixture will hold together
Form patties using a Â½ cup measuring cup
Crumb (bread) the patties
Cover and refrigerate
Preheat frying pan add oil wait until the oil shimmers add patties well spaced out onto the pan
Wait until the patties can be released by a light shaking of the pan or by finger-turning the patty and then flip the patties over add some extra oil (these were fried for 10 minutes)
Enjoy picture perfect patties
This patty was pan-fried on my cast iron fry pan notice the shiny very crisp crust as compared to the patty above
Zucchini, prosciutto & cheese fritters
Servings: makes about 8-10 two inch (five cm) fritters
Recipe can be doubled
adapted from http://smittenkitchen.com/2011/08/zucchini-fritters/
This makes a great light lunch or a lovely side dish for dinner.
500 gm (Â½ lb) zucchini (two medium)
1 teaspoon (5 ml) (7 gm) salt
Â½ 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
Â½ cup (120 ml) (70 gm/2Â½ oz) all-purpose (plain) flour plus Â½ 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
Pictures of process â fresh zucchini, grated zucchini, liquid released from salted and squeezed dry zucchini, ingredients for the fritters, fritter batter and frying the fritters.
California Turkey Burger
Servings: makes about 10 burgers
Recipe can be doubled
adapted from Cooking Light Magazine September 2005:
Â½ cup (120 ml) ketchup
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (15 ml) fat-free mayonnaise
Â½ cup (120 ml) (60 gm/2 oz) finely chopped shallots
Â¼ cup (60 ml) (30 gm/1 oz) dry breadcrumbs
1 teaspoon (5 ml) (6 gm) salt
1 teaspoon (5 ml) Worcestershire sauce
Â¼ teaspoon (Â¾ gm) freshly ground black pepper
3 garlic cloves, minced
1Â¼ lbs (600 gm) ground turkey
1Â¼ lbs (600 gm) ground turkey breast
10 (2-ounce/60 gm) hamburger buns
10 red leaf lettuce leaves
20 bread-and-butter pickles
10 (1/4-inch thick/5 mm thick) slices red onion, separated into rings
2 peeled avocados, each cut into 10 slices
3 cups (750 ml) (60 gm/2 oz) alfalfa sprouts
1. Prepare the grill to medium-high heat.
2. To prepare sauce, combine first 3 ingredients; set aside.
3. To prepare patties, combine shallots and the next 7 ingredients (through turkey breast), mixing well. Divide mixture into 10 equal portions, shaping each into a 1/2-inch-thick (1Â¼ cm thick) patty. Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until done.
4. Spread 1 tablespoon sauce on top half of each bun. Layer bottom half of each bun with 1 lettuce leaf, 1 patty, 2 pickles, 1 onion slice, 2 avocado slices, and about 1/3 cup of sprouts. Cover with top halves of buns.
Yield: 10 servings (serving size: 1 burger) - Nutritional Information â 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
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. Iâve both grilled and pan fried these burgers and both are delicious. If you decide to pan fry, youâll need a little extra fat in the pan â so use about 2 tsp. of extra virgin olive oil, or canola oil before laying your patties on the pan. Cook for approximately 5 minutes on each side, or until done. Do not overcook as the patties will dry out and not be as juicy and tasty! :)
French Onion Salisbury Steak
Courtesy of Cuisine at Home April 2005 edition
Makes 4 Steaks; Total Time: 45 Minutes
1 1/4 lb (600 gm) ground chuck
1/4 cup (60 ml) (30 gm/1 oz) fresh parsley, minced
2 tablespoons (30 ml) (â oz/10 gm) scallion (spring onions), minced
1 teaspoon (5ml) (3 gm) kosher salt or Â½ teaspoon (2Â½ ml) (3 gm) table salt
1/2 teaspoon (2Â½ ml) (1Â½ gm) black pepper
2 tablespoons (30 ml) (Â½ 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) (â oz/10 gm) garlic, minced
1 tablespoon (15 ml) (Â½ 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 Â½ teaspoon (2 gm) table salt
1/2 teaspoon (2Â½ ml) (1Â½ gm) dried thyme leaves
4 teaspoons (20 ml) (â oz/10 gm) fresh parsley, minced
4 teaspoons (20 ml) (2/3 oz/20 gm) Parmesan cheese, shredded
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 (2Â½ 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) (â oz/10 gm) Parmesan cheese, grated
1. Combine chuck, parsley, scallion, salt and pepper. Divide evenly into 4 portions and shape each into 3/4"-1" (20-25 mm) thick oval patties. Place 2 tablespoons flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
2. Heat 1 tablespoon oil in a sautÃ© pan over medium-high heat. Add patties and sautÃ© 3 minutes on each side, or until browned. Remove from pan.
3. Add onions and sugar to pan; sautÃ© 5 minutes. Stir in garlic and tomato paste; sautÃ© 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 200Â°/400ÂºF/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
Servings: makes two large rÃ¶sti
adapted from a family recipe
The classic rÃ¶sti; cheap, easy and so tasty.
1 kg (2Â½ 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) (Â½ oz/15 gm) cornflour (cornstarch) or use all-propose flour
3 tablespoons (45 ml) oil, for frying
Pictures of process â Peel 1 kg spuds, grate lengthwise, squeeze dry, add 1 egg, 2 tablespoons starch, salt and pepper. Pan fry.
Pictures of the grated potato before (left) and after (right) squeezing dry. Notice in the left hand pictures the gratings are covered in moisture and starch, while in the right hand pictures the grated potato is dry and doesn't stick together.
Pictures of the finished small rÃ¶sti
Pictures of the large rÃ¶sti
Chicken, potato and corn patties
I had some leftover chicken legs and boiled potatoes from dinner last night so I made up some patties. The patties are made from 1 kilogram of finely grated cold boiled potatoes, 4 chicken legs meat removed and finely chopped, and one can of corn kernels. The binder was one egg and 1/4 cup of self-raising wholewheat flour.
The crumbed (breaded) patties waiting to be pan fried
Patties pan frying
The finished patties
I made meatballs using high quality ground veal and pork (30% fat) I didn't use any binders in the mixture just a little seasoning chilli, garlic and dried mushroom powder.
The meatballs waiting to be fried
Frying the meatballs
The finished meatballs
Of course I made spaghetti and meatballs for dinner so so delicious
Thai Fish Cakes
I adore Thai fish cakes but I have never really made them I was surprised how simple it is if you have a very strong food processor. Basically you make a paste from 1/2 kg (1 lb) of white fillet fish (I used catfish (basa) fillets) with 1 egg and 6 tablespoons of flavourings (a combination of 1 Tbsp fish sauce, 1 tsp chilli, 2 Tbsp red curry paste, 1 Tbsp coconut cream, 1 Tbsp chilli crab flakes, 1/2 tsp sugar, 1/2 tsp salt, 1/2 tsp shrimp paste, a few spices), 6 kaffir lime leaves and 2 tablespoons cornflour (cornstarch) with a teaspoon of baking powder, you form small patties (each 2 tablespoons) from the paste and pan fry until cooked. These are just as good as the cafe ones I buy and only cost about 30 cents each instead of $1.90 at the cafe. A good basic recipe for Thai fish cakes is here 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.
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.
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
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 âalternate baking/cookingâ. 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 youâre 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|
Empujado hacia una nueva aventura, un desafortunado Jack Sparrow descubre que los vientos de la mala fortuna soplan incluso mÃ¡s fuerte cuando los mortales piratas fantasmas liderados por su viejo enemigo, el terrorÃfico CapitÃ¡n Salazar (Bardem), escapan del TriÃ¡ngulo del Diablo decididos a matar a todo pirata en el mar, Ã©l incluido. La Ãºnica esperanza de supervivencia del CapitÃ¡n Jack se encuentra en la bÃºsqueda del legendario Tridente de PoseidÃ³n, un poderoso artefacto que otorga a su poseedor un control total sobre los mares.
uando Gore Verbinski inaugurÃ³ la saga de Piratas del Caribe hace 14 aÃ±os consiguiÃ³ la nada desdeÃ±able tarea de dar vida e insufar de credibillidad cinematogrÃ¡fica a una atracciÃ³n de feria. TenÃa la virtud este primer capÃtulo de confgurar un mastodÃ³ntico espectÃ¡culo en el que se percibÃa un cierto regusto clÃ¡sico a travÃ©s de un equilibrado tono a medio camino entre el cine de aventuras y la fantasÃa. Para conseguir este jugoso cÃ³ctel recurrieron a la iconografÃa marÃtima, a sus leyendas y los plasmaron mediante una imaginerÃa visual adictiva y contagiosa.
Pero seguramente la saga que se constituirÃa a partir de ese momento no hubiera alcanzado las cinco entregas a las que ahora llega si no fuera por Johnny Depp y la icÃ³nica composiciÃ³n de su Jack Sparrow. De entre todas sus caracterizaciones estrafalarias recientes, esta ha sido sin duda la que mÃ¡s le ha acercado al pÃºblico por su naturaleza divertida, bufonesca y patosa al mismo tiempo que entraÃ±able.
Jack Sparrow es el centro sobre el que gravita toda la saga y lo Ãºnico que ha permanecido incÃ³lume a lo largo de todo este tiempo. No se ha sometido al desgaste de los demÃ¡s elementos, ha sobrevivido a todos los vaivenes de reparto y ahora regresa para reivindicar su trono de icono pop de los ocÃ©anos.
SUPERAR LOS HÃNDICAPS
'Piratas del Caribe: La venganza de Salazar' tenÃa que superar algunos hÃ¡ndicaps importantes que habÃan lastrado el alcance de las anteriores entregas: una mayor precisiÃ³n en el ritmo; intentar minimizar su carÃ¡cter episÃ³dico dÃ¡ndole una mayor cohesiÃ³n 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 acciÃ³n.
En ese sentido, el tÃ¡ndem formado por los noruegos Joachim RÃ¸nning y Espen Sandberg, responsables de la magnÃfica cinta de expediciones marÃtimas Kon-Tiki (2012), han conseguido recuperar el espÃritu de la original a la hora de alcanzar un magnÃfico equilibrio entre trama, personajes y secuencias en las que se combina el espectÃ¡culo con una poesÃa visual absorbente. El resultado es el mejor Piratas del Caribe en aÃ±os, 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 Ã©pica que a pesar de ser igual de abigarrado y aparatoso, resulta mÃ¡s elocuente al estar impregnado de una belleza plÃ¡stica imaginativa y elegante.(FOTOGRAMAS).
Mejor que la cuarta pelÃcula 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 pelÃculas y claramente la capacidad para sorprender de la franquicia se va reduciendo a ojos vista, aunque en su primera hora de proyecciÃ³n esta pelÃcula todavÃa demuestra que el cesto sigue teniendo suficientes mimbres para entretener. Otra cosa es el bajÃ³n de agotamiento de la fÃ³rmula que se observa en la segunda hora de proyecciÃ³n. Pero vamos por partes, como Jack el Destripador.
La primera hora de la pelÃcula es un buen ejemplo de cine de evasiÃ³n y entretenimiento capaz que emula en algunos momentos resultados de la primera pelÃcula, al menos en su ritmo y en su tono. A esa etapa pertenece, mÃ¡s o menos, el diÃ¡logo entre Depp y Kaya Scodelario en el cadalso, que es un juego de humor en el seno del cine de aventuras muy competente y ademÃ¡s ha sido una de las herramientas mÃ¡s eficaces de esta saga nacida del solapamiento o hibridaciÃ³n de gÃ©neros tan eficaces como las aventuras y el terror de clave fantÃ¡stica para todos los pÃºblicos. Y es precisamente en esa escena del cadalso donde la pelÃcula alcana su pico de mÃ¡xima eficacia como vehÃculo de evasiÃ³n enlazado con el tono y el dinamismo de La maldiciÃ³n 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 youâre 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!
ð¿ ð¸ ð¿ ðº ð¿
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!
estÃ¡n 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.
ademÃ¡s son sencillÃsimas de plantar:
las plantas al sol bajo una fina capa de tierra y las mantienes siempre hÃºmedas,
verÃ¡s quÃ© pronto florecen :)
he diseÃ±ado 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'empordÃ
with her ducks, hens, dogs and cats,
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.
Â· follow her instagram adventures and share her joie de vivre Â·
you'll really enjoy it!
el otro dÃa estuve visitando a mi amiga Mlle Miracle,
nos conocimos hace mucho a travÃ©s de la blogosfera
y desde entonces nos hemos seguido la pista
intentando vernos de vez en cuando.
vive en un paraÃso, en una zona muy tranquila del baix empordÃ ,
con sus patos, gallinas, perros y gatos
(y tambiÃ©n abejas!!)
ademÃ¡s tiene un precioso huerto donde cultiva flores,
hierbas aromÃ¡ticas, verduras, hortalizas...
disfrutÃ© un montÃ³n de la visita guiada que me hizo del huerto
y hablamos del germinado semillas, de la cocina saludable, de flores...
me dio un montÃ³n de consejos de horticultura.
antes de comer nos dimos un baÃ±o en su estanque,
mi primer chapuzÃ³n de la temporada,
luego nos preparamos una deliciosa ensalada
y un plato de arroz integral con verduras reciÃ©n cogidas del huerto.
pasamos la tarde en su estudio de costura, rodeadas de hilos y telas bonitas,
con una taza de tÃ© y disfrutando de las maravillosas vistas y del buen tiempo.
un dÃa perfecto.
volvÃ a casa sintiÃ©ndome sÃºper 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||
âCanoe Repairâ 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 sonâs new hang-gliding activity and his wifeâs new TV job. Thus, âCanoe Repairâ occurs at a moment when rural and urban worlds are put in âconnection and disconnection at the same timeâ (âMidcourse Correctionsâ 50). While we learn more about Zanesâ occupations, we also read a portrait of the townâs life. We discover a picture of America and its smell of âcoffee richly dripping and poppy-seed-blue corn muffinsâ (69). We read Zanesâ discussions with âSeemyon Stitching â¦ a spring immigrant from Byelorussia and a trained marathon runnerâ (62), and find out about the âpresidentâs eight oâclock message to the nationâ they listen to when âno one among the machine-users seemed to be waiting for the presidentâs speechâ (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 oneâs life. âCanoe Repairâ presents a section of a manâs life, also a canoeâs, since its repair is at the center of the storyâs 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. âBetweennessâ is central in McElroyâs writing. In âCanoe Repair,â âââBetweennessâ isâ¦ the crumbling edge of the interface of worlds, selves, and situationsâ (Saltzman 100). Betweenness is also at stake when we consider âMidcourse Corrections,â an unusual autobiographical interview/essay ended by âCanoe Repair.â
âIs a canoe too beautiful to be funny unless somebody falls out of it?â asks Joseph McElroy in âMidcourse Correctionsâ - âfalls out, tipping it over? Put two people in it facing forward. Whatâs the stern paddler see? Whatâs the bow paddler feel? - for the stern paddler?â(42).
These questions about canoe uses are put into practice in McElroyâs short story, independent but part of the essay, as he explains. âSome of the material in âMidcourse Correctionsâ could be said to turn into âCanoe Repairââ¦ I wanted to use âCanoe Repairâ to fulfill âMidcourse Corrections,â that peculiar interview memoir â¦ that should turn into fiction at the end.â Personal correspondence with the author, June 16, 2001.
âCorrectionsâ is itself an experiment in literary form that in many ways epitomizes the body of McElroyâs writing. âWith its inserted interviews, its odd proportions, and its highly colored perspectives of me,â McElroy writes in a letter, â[âCorrectionsâ] is a hybrid fiction, I suppose. A daydream posing as a document.â (cited in Tabbi 156)
The thematic and structural research of this âhybrid fictionâ turns into practical experience in âCanoe Repair.â The authorâs reflections upon space, motion, and perception connect to the movement of the boat on water because the âcanoe becomes an occasion to think.â 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 âMidcourse Corrections;â 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 âCanoe Repair,â we have to focus on the transient aspect of Zanesâ life and its relation to tensions that appear both thematically and structurally. The text is literally at the end of the âMidcourse Correctionsâ but metaphorically âin between.â It connects to âMidcourse Correctionsâ but is autonomous. Moreover, it plays strangely with the readerâs expectations. It is organized around a double voice that disturbs the readerâs traditional way of reading. The reading, because of structural devices that put us âin between,â becomes the experience of the transition moment Zanes goes through, his shift from one world to another, his perception of the world.
Zanesâ 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. Zanesâ neighbor calls him afterward to fix the canoe for the blond womanâs son; the canoe captures Zanesâ attention throughout the rest of the story. Parallel to Zanesâ work on the canoe, we learn about his arguments with his son regarding the latterâs 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 storyâs original presentation of Zanesâ world because it reassembles what is purposefully fragmented in âCanoe Repair.â 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 âde-automatizationâ provoked by the unsettling language of McElroyâs novel Plus. Plus â 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 âCanoe Repair,â the challenge to our automatisms lies in the distortions that affect the structure of the story. The compact paragraphs of âCanoe Repairâ 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 âthe mental text â¦ 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/workâs compositionâ (158). The activity of the reader is thus part of the structure of the short story. Disjunction calls up the readerâs 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 âCanoe Repair.â 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 âWhen he took his canoe out, Zanes also thought,â to âThe ideas knew how to get away sometimesâ in the next paragraph (59). Reading âZanes also thought,â the reader does not expect the sentence to stop at this point. S/he expects a complement to the verb âthought.â Therefore, reading âCanoe Repairâ 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: âWhen he took his canoe out, Zanes also thought,â is destroyed so that the reader steps back and reflects upon the narrative as a work of art. âThe artwork itself is represented as an artworkâ (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 â¦ [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 âCanoe Repairâ might be less extreme than those in Ulysses but, similarly, the gaps and omissions become part of the storyâs theme, possibly denying thematic synthesis itself. Zanesâ 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 âCanoe Repairâ is a special experience that enables us to coordinate elements of the story and thus penetrate Zanesâ mind and his somewhat eccentric thinking. The reader, by grasping multiplicity, references, and rambling elements, maps out what is happening in Zanesâ mind. The way things get originally connected structurally mirrors Zanesâ experience of the world that also reaches for unusual connections.
How do we find our bearings reading âCanoe Repair?â The narration resists linear order. It seems laminated into different sequences of the characterâs life. Flashes are exposed with neither explanation nor transition. Joseph McElroy ânever hid the gapsâ (âNeural Neighborhoodsâ 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: âWas it my time device operating again?â and âA canoe is what makes you doâ (77). Here, gaps interfere with our sense of the evolution of the story and the progression in the characterâs 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, âWas it my time device operating again?â to âA canoe is what makes you doâ (77), we shift from an âIâ to an omniscient narrator. Zanesâ own perspective on his life is balanced by the omniscient narrator. To understand Zanesâ life, we need to be inside him and outside him. We need to know the world exterior to Zanesâ 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 Zanesâ 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, âCanoe Repairâ 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 âCanoe Repair,â 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 âCanoe Repairâ 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, âIâ 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 narratorâs intervention. The constant shift form âIâ to âheâ changes the readerâs 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 readerâs 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 Zanesâ 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 storyâs disconnected elements. The gaps that we apparently cannot coordinate - such as âIs there somebody over there? Zanes said. Probably, his son saidâ and âAll but one of the machines were in use that eveningâ(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 Zanesâ 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 âCanoe Repair,â the iteration of words, ideas, and/or themes does not result in a redundant effect on reading. The first reference to âsunsetâ (56) is echoed by â[o]ne of them materialized at sunsetâ and âat sunset a window beamedâ (57). Through repetition, meaning emerges. Repetition is not used to stop the progression of the plot: the elements of Zanesâ 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: âmy time deviceâ (58), âanother timeâ (61) as opposed to âmy wifeâs cookbook, my time machineâ (69). Zanesâ 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. âIt was sunset and the boy was angry and wanted to be somewhere elseâ (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 âboy.â 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 âsomewhere elseâ 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: âAbove me, I felt the presence of my son at his window. If I didnât take down the screens, it would soon be summer againâ (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 âagain,â 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 âmakes [him] doâ (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 Zanesâ 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: âIs the leak like worry, no more than worry?â (75). The boat becomes the center of our attention; it is a place where Zanesâ concerns are to be projected and fixed too. The leak of the boat is associated with Zanesâ life: âWhen 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 systemâ (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, âA wind was coming up, and I heard a breathing sound of paddlingâ (65). The next paragraph begins, âHe treaded water and in his mind smelled fish scales. A wind came up. Zanes felt a wash against his domeâ (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 âwash.â The different senses are connected to the same moment of Zanesâ life, and we gather this general image as well as its fragmented aspect thanks to repetition. Zanesâ 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, âthe beautiful canoe could loosen in your mindâ (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 Zanesâ vision of life. As a result, the nonlinearity guides us.
The relationship between âCanoe Repairâ and âMidcourse Correctionsâ emphasizes the reflections on moments of ârepairâ or âcorrectionâ in oneâs life. The two works present pauses at a transitional time. The reading of âCanoe Repairâ is the reading of images and themes mapped out in a paradigm linking scattered elements from the story, âMidcourse Corrections,â and the readerâs world. McElroyâs variation on themes common to both âMidcourse Correctionsâ and âCanoe Repairâ is close to Andy Warholâs 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 âMidcourse Correctionsâ and âCanoe Repairâ to be doublings on a similar project: both pieces give different perspectives on the same thing, the way âCanoe Repairâ also gives partial perspectives on the same plot. When reading âCanoe Repair,â the reader may have âMidcourse Correctionsâ in mind. Both pieces are meant to add to each other.
In that sense, McElroy ârepeat[s] something now to make you remember something then and set[s] you up for something laterâ (Kawin 34). The reiterations linking the two pieces can be understood as emphases on moments that create echoes in the readerâs network of references. In âMidcourse Corrections,â McElroy writes that his essay is written to âinterrupt, interleave, break diverse kinds of documentsâ (10). âCanoe Repairâ can be read as the application of such a project to fiction. The gaps are motivated by a wish to mix disconnected âdocuments.â Tabbi notes that the interviews âare like a fictionâ (160). In that sense, the frontiers between the essay and fiction are blurred because of their connections. Tabbi also claims, âMcElroy locates his compositional self in the space between plural subjectivitiesâ (160). The double narration of the story pluralizes Zanesâ subjectivity in a parallel way.
Structurally, the two pieces are surprisingly close. âMidcourse Correctionsâ is a combination of three interviews interrupted by the authorâs reflections, âINSERTS,â and â workpoints.â 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 canoeâs 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. (âCorrectionsâ 20)
The crafting activity of canoe repair is paralleled by the composition of writing. The textsâ themes and images branch into one another. As McElroy expresses it, the âmixed metaphor of [his] work extends a fluid trial. Like a mixed metabolism and through the pulmonary winding also unfolding and exfoliation of the sentenceâs plot it holds exchanges even between incompatiblesâ (âCorrectionsâ 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 âweightâ and âlightnessâ can correlate. In the canoe, âthe noble forcing of the ribs into this oval narrow form turned the weight inward into lightnessâ (67). In oneâs life âcorrectionsâ and ârepairâ bring âweightâ and âlightnessâ in contact. Traditional oppositions are reconciled in âCanoe Repair.â
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 ârowing looks like workâ (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 âreal time;â his vision of space dialogues with the âreal space.â
The reader adapts, concentrating on the unsettling aspects of Zanesâ representation of the world, and it participates in the creation of a simultaneous immobility and movement as when âthe canoe [is] moving but â¦ [is] stillâ (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 Hindâs Kidnap, Tony Tanner explains that âwe 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 placesâ (219). This optic effect is rendered by the way the story is told. The process of perception alters the representation of time and space: â[t]he lake was part of the canoeâ (58).
When reading the description of the canoe, we have an example of a moment when âthe eye following the line of something creates motion.â 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 - âribs,â âgunwales.â 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: âflared,â âcurved,â âbent,â âgrip,â âbow,â âlift,â âturned.â 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 Zanesâ mind. The narrator explains Zanes has a ârestless mindâ (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 Zanesâ ârestless mindâ through the organization of the story. The tensions inviting for ârepairâ in Zanesâ 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 Zanesâ life.
These descriptions let us experience a different sense of space but also reveal the storyâs sensual approach to the world. Zanesâ readjustments orient and transform his vision. Things are examined, and their perception is detailed when Zanes describes his wife swimming, for instance: âHe 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 backâ (60). The âluminous things like tiny muscular wakesâ 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 âdeer swimmingâ (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 Zanesâ 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 ââ[a]ttentionâ [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 sometimesâ (Anything 248). Zanesâ attention to the canoe and to his breath, for instance, as he feels the âair filling the space of [his] chest to be measured by another timeâ (60), is his way to âembrace the world.â His attention to the world indirectly penetrates his relationships. Zanesâ precise description of the exterior world lets us access his interior world. We understand, when paying attention to the depiction of his environment, why âthe lake [is] part of the canoeâ (58). Peopleâs lives are permeable, their energies travel into one another. Zanesâ 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 Zanesâ 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: âit is the very abundance of perspectives that conveys abundance of the world under observationâ (Iser 226). The canoe is personified by Zanesâ interest in it: âA body was what it wasâ (73). Zanesâ observations change our perception of the canoe. It is compared to a lover, an animal, and a body: âhe almost loved the canoeâ (67), â[t]he canoe attracted others to it, they were in its futureâ (75), and â[a] canoe is what makes you doâ (77). Intensity changes the characterâs 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 âthe arranging of things in space, the motion of things and persons in space. Time dissolved into spatial relations.â Personal correspondence with the author, June 16, 2001. When Zanes asks, âwhat if space was time?â (72), his question could be considered as a comment on the devices used by the author. In âCanoe Repair,â time is peculiar since it is fragmented and does not follow a plain progression. McElroy writes in âMidcourse Correctionsâ that his writing is to be understood as âmodifications of language editing the rhetoric of whatâs inside and not disclaiming faith that the words really rendered things and motions outside - and outside, somehow, consciousnessâ (13). The subjective experience of Zanesâ time is spatialized in the story. âOutsideâ and âconsciousness,â connected in âMidcourse Corrections,â become the pivot of âCanoe Repair.â
The story covers approximately seven months (âOne bright mid-September afternoonâ  to âsummer soonâ ), 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 Zanesâ 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 âtwo Timeses for the price of oneâ (âCorrectionsâ 19) that could ironically summarize the treatment of time in the short story where subjective time is juxtaposed to seasonal time. When reading âCanoe Repair,â 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 âMidcourse Corrections,â 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: âIt came out of a cove as quiet as a deer swimmingâ (56), â[t]he canoeâs animal flanks and low length absorbed the two paddlersâ (57), â[t]he lake was part of the canoeâ (58), â[t]reading water, my hand upon the overturned canoeâ (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 Zanesâ time transforms the time of the story: âBut he wondered what the long bark canoe felt like. Its length and strong delicacy. Its secret speed. Its timeâ (64). The canoe has its particular pace, its own time. Reading âCanoe Repairâ is experiencing canoe(ing) time.
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. âCanoe Repair.â The Review of Contemporary Fiction 10. 1. (Spring 1990): 56-79.
_____ âMidcourse Corrections.â The Review of Contemporary Fiction 10. 1. (Spring 1990): 9-56.
_____ âNeural Neighborhoods and Other Concrete Abstracts.â 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.
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|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.
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 âKebapistan,â 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 âlove motelsâ have sprung up across the country, where one can stay in a reasonable, clean room for between 20 and 50,000 won (US$15 â 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 â 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 â 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 â 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 Rickeyâs 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. Thereâs 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 youâre looking are several 3âx6âraised 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 âshitty husband.â) Rickey fully expects that this rich black dirt, darker than the volcanic ashes of Mt. Vesuvius, will yield a bountiful harvest this year. â¦Well, thatâs 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 Rickeyâs labors.
AND SO IT BEGINS.
Sure, these critters were here well before Rickey moved in, but they donât 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? Weâre thinking yes, but other potential suspects include chipmunks, possums, and raccoons.
Rickey was considering arming himself against this menace, but purchasing a gun probably isnât 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, weâve got to believe that thereâs some sort of FBI watch list that Rickey would be popping up in. So Rickey did the next best thing he could doâhe 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. Thereâs 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 weâll just let these pictures speak for themselves.
|Men's and Women's Basketball Teams Earn Bids to NCAA Tournament|
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 âWalking Deadâ Lawsuit|
Six years after AMC fired Frank Darabont from âThe Walking Dead,â the hit TV series he created and oversaw, details about why he was axed are emerging during a lawsuitÂ 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 âWalking Deadâ 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) – 1/2Â 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 masalaÂ 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
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 Pacwaâs 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 Godâs promise to Adam that a woman would exactly reverse the negative role of Eve in the Garden of Eden.
A quote from Fr Pacwaâs discussion of the fall, and its foretelling the role of Mary, shows how profound is his analysis.
He says, âConsider: a very odd phrase in Genesis 3:15 says that the enmity will be âbetween your seed and her seed.â The serpent is depicted as masculine, so there is no problem with speaking of his seed.
âHowever, since the âseedâ always refers to the manâs contribution to the conception of a child, one must ask how the woman can have âseedâ? This would have perplexed the ancients, and most modern people ignore it. However, in light of Jesusâ virginal conception in the womb of the Blessed Virgin Mary, this promise takes on a new importance.
âNo male seed was introduced to Maryâs womb to conceive her child; only her child can be identified as a womanâs seed. Therefore he will be the seed that crushes the ancient serpentâs head in a thorough defeat.
âFor this reason, this passage is frequently identified as the âProto-Gospel,â 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 Eveâs sin.â
It is this which has given the church the understanding of Mary as the ânew Eveâ, in parallel to Jesus Christ as the ânew Adamâ.
Fr Pacwa then refers to other Old Testament references, including the Ark of the Covenant, and the prophet Isaiahâs 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 Jesusâ life: from his conception, to the visit to Maryâs 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
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
Twilight Shadow Piece
Zeras Hyperion Style
Odin Orthodoxy Union
NPC: Saint Ramort
Blessing of the Saintess
[Blessing lvl 1]
[Assumptio lvl 1]
[Jupitel Thunder lvl 1]
Box of Life Souce Bundle
[20 Life Sources]
Dragon Embroidery V
[90min Jacket Intelligence +15%]
Fragment of the Unknown
Inherited Free Will
Aione Oaklay Style
Darkness Shadow Union
NPC: Dark Grandol
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
Cursed Mark of Immortality
Eremes Guile Style
NPC: Hunter Teodor
Location: Divided Plain
Endure lvl 1
[1Min +60% Movement Speed]
Box of Monster Fragment Bundle
[20 Monster Fragments]
Bear Embroidery V
[90min Jacket VIT +15%]
Sealed Root of Strength
Dark Scythe Piece
Ancient Demon's Horn
Reidin Kerse Style
Magic Academy Union
NPC: Magic Scholar Trowa
Book of Armageddon (Annihiliation)
[Meteo Storm lvl 1 = Physical Attack Value]
Book or Armageddon (Despair)
[Meteor Storm lvl 1 = Magic Attack Value]
[Frost Nova lvl 1]
Box of Firmament Essence Bundles
[20 Firmament Essences]
Magic Oil V
[90min Magical Attack +5%]
Broken Barrier Fragment Crystal
Wailing Griever Mask Piece
Dr. Jacob Style
Alberta Merchant Alliance Union
NPC: Great Merchant Muria
[1Min +60% Movement Speed]
[Sold for 24 Zeny]
Cracked Emperium Piece
Magical Red Feather
Colossal Brandium Piece
Mind of the Money Loser
Onasis Defendhill Style
|Road of Bless|
Character Level: 50
Profession Level: 50
Achievement: Goblin Leader and Wanderer
Road of Bless
Road To Blessing
A Man Fallen in the Middles of Desert
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
Cactus Eaters, The Wanderer Eater
Desert Cactus Seed
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
The Cause of Destroy the Equipment
Tiresome Hunter Fly - [Reward: 3 Wind Elixir]
Poisona Punishment - [Reward: 7 Red Potion (V) and 7 Blue Potion (V)]
Investigation of Poisona's Base
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:
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
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
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
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
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
Grooming Thief x3
Hunter Fly x2
Scratch Thief x(lost count)
Weapons and Armors Found:
Ascetic Boots of Resignation - Garbong
Barren Coat Bottom - Looter
Barren Plated Boots - Freyjanity High Illusionist, Freyjanity High Warrior, Looter
Barren Plated Gauntlets - Looter
Barren Shield - Invader Goblin Patroller, Looter
Bow of Resignation - Poisona
Chain Boots of Rascal Judgement - Looter
Chain Gauntlets of Resignation - Freyjanity High Illusionist
Claw of Resignation - Poisona
Earrings of Agony - Garbong, Damian
Earrings of Purity - Looter
Necklase of Agony - Wanderer Eater
Necklase of the Warrior - Sand Stalker Baby
Ornament of the Wise - Desert Fugu
Ornament of Agony - Desert Goblin Fighter, Poisona
Ornament of Corruption - Looter
Plated Visor of Resignation - Highway Robber, Looter
Ring of Agony - Desert Peco, Garbong, Damian
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
Scary Freyanity's Warrior
Winner of Death! - [Reward: Title - Weak]
[Dungeon] I Come Here! The Peak of God's Age! - [Reward: Title - Sandarman Invader]
[Dungeon] The Final Fantasia That Informs The End of Battle - [Reward: Title - True Knight]
[Dungeon] Unveiled Executer! Prolusion of Fina Match - [Reward: Title - Apostle Executer]
(Rare: A) Goblin Leader (Party Recommended) - [Reward: Title - Goblin Leader]
(Rare: A) Wanderer (Party Recommended) - [Reward: Title - Wanderer Hunter]
(Rare: A) RSX-0806 (Party Recommended) - [Reward: Title - Robo Hunter]
Small Gold Ore
Medium Gold Ore
Large Gold Ore
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Kaggle Tokyo Meetup #2
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|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 :|
|codigos pokemon esmeralda (solo espaÃ±ol)||aqui les van mas codigos|
NO LE QUITES ESPACIOS, RECUERDA SÃLO PEGA LOS 4 CÃDIGOS EN CODEBRAKER Y GAMESHARK, NO LOS BORRES".
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AquÃ estÃ¡n los Codebreakers de las islas que son:CÃ³digo 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 estÃ©n en la isla desactiven el cÃ³digo. Y si no les funcionan pÃ³nganlos 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 cÃ³digo pelean con cualquier PokÃ©mon salvaje y ganarÃ¡s la experiencia. Espero les sirvan yo mismo los comprobÃ© en mi juego y funcionaron pero como advertencia si no se detienen a desactivar el cÃ³digo mientras su PokÃ©mon gana experiencia no evolucionarÃ¡, 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 cÃ³digo peleo con un PokÃ©mon salvaje y lo dejo en nivel 19 suponiendo; ya se pasÃ³ de su nivel de evoluciÃ³n (que es el 16), asÃ que deben desactivar el cÃ³digo justo cuando dice: "Bulbasaur was elevated to Lv. 20". Desactivan el cÃ³digo y asÃ, cuando suba al nivel 20 por completo, evolucionarÃ¡, luego ponen el cÃ³digo 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 despuÃ©s lo usan de nuevo si quieren para que quede en nivel 100.OjalÃ¡ se entienda mi ejemplo y con esta clave no necesitan Rare Candy.
AcÃ¡ 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 ÃTIL:ATRAVESAR PAREDES:C84AB3C0 F5984A158E883EFF 92E9660D
PARA TENER ATRAPADOS LOS 386 PKMN DE LVL 90 EN LA PC.ColÃ³calo en CODE= 02007bc4:000e39f8Luego ve a ver a la PC y VualÃ¡
|trucos pokemon oro y plata (solo espaÃ±ol)||buscas!1) Este es el cÃ³digo: 01XXEDD02) Reemplaza las XX por el nÃºmero del PokÃ©mon que buscas.Cuidado: Â¡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 PokÃ©mon1) Estos son los cÃ³digos:Primer ataque: 01XX2CDASegundo ataque: 01XX2DDATercer ataque: 01XX2EDACuarto ataque: 01XX2FDA2) Mueve el PokÃ©mon que buscas en la primera posiciÃ³n3) Reemplaza las XX por el ataque que buscas.Â¡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 PokÃ©mon especiales010719D1Siempre peleas con PokÃ©mon machos010519D1Siempre peleas con PokÃ©mon hembras010419D1MÃºltiples niveles en una batalla01XX36D1Cambio de los PokÃ©mon salvajes1) Este es el cÃ³digo: 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 cÃ³digos: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 0163D5D5PokÃ©ball Modificador Slot 1 01XXFDD5Infinito PokÃ©ball Slot 1 0163FED5Infinito TM Slot 1 01638FD52) Reemplaza XX Por alguno de estos cÃ³digos (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 - POKÃ© 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 PokÃ©bolas
01 - MASTER BALL02 - ULTRA BALL04 - GREAT BALL05 - POKÃ© 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 cÃ³digo: 01XXDCD12) Reemplaza XX por:Lunes 00 - Martes 01 - Miercoles 02 Jueves 03 - Viernes 04 - SÃ¡bado 05 - Domingo 06Modificador de horarios:1) Este es el cÃ³digo: 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 03MaÃ±ana4 AM 04 - 5 AM 05 - 6 AM 06 7 AM 07 - 8 AM 08 - 9 AM 09DÃa10 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 cÃ³digos: 01XXDED1 - 01XXDFD12) Reemplaza XX por: 0 00 - 1 01 - 2 02 - 3 03 - 4 045 05 - 6 06 - 7 07 - 8 08 - 9 09
Para cambiar los movimientos hay que dirigirse al tutor de Pueblo Pardal y llevar Esc. corazÃ³n por cada movimiento que se desee elegir. Los cÃ³digos funcionan para las versiones en inglÃ©s y en espaÃ±ol.
Hi jump kick
El cÃ³digo elegido incorporarÃ¡ el objeto en el primer lugar de la lista de la secciÃ³n objetos de la mochila. Los sharks funcionan para las versiones en inglÃ©s y en espaÃ±ol.
HM06 Rock smash
Rm. 1 key
Rm. 2 key
Rm. 4 key
Rm. 6 key
TM01 Focus punch
TM02 Dragon claw
TM03 Water pulse
TM04 Calm mind
TM08 Bulk up
TM09 Bullet seed
TM10 Hidden power
TM11 Sunny day
TM13 Ice beam
TM15 Hyper beam
TM16 Light screen
TM18 Rain dance
TM19 Giga drain
TM22 Solar beam
TM23 Iron tail
TM30 Shadow ball
TM31 Brick break
TM32 Double team
TM34 Shock wave
TM36 Sludge bomb
TM38 Fire blast
TM39 Rock tomb
TM40 Aerial ace
TM43 Secret power
TM47 Steel wing
TM48 Skill swap
el codigo del pokemon es siempre arriba del nombre del pokemon
|guia pokemon oro y plata||New Bark Town|
- Cherrygrove City:Bajas de tu habitaciÃ³n y tu mamÃ¡ te dice que el profesor Elm quiere que le hagas un favor, seguidamente te entrega el PokÃ©gear al cual hay que ingresarle el dÃa de la semana y te explica como usar el telÃ©fono que trae incorporado. Salir de la casa y buscar al Profesor Elm en su laboratorio. AllÃ te pide que visites a Mr. PokÃ©mon por que el hizo un hallazgo interesante, entonces te ofrece un PokÃ©mon como compaÃ±ero. Los PokÃ©mon a elegir son: Chikorita ( Hierva ), Totodile ( agua ) o Cyndaquil ( fuego ). Una vez "bautizado" tu PokÃ©mon te dice que Mr. PokÃ©mon vive cerca de Cherrygrove City. TambiÃ©n te da su numero de telÃ©fono. Antes de salir, su ayudante te regala una potion ( pociÃ³n ). Tomar la ruta 29. SeguÃ hasta encontrar un viejo vestido de marrÃ³n, Al hablar con el te explicarÃ¡ que es un Centro PokÃ©mon y un Mart ( mercado ) y algunas cosas mas, luego te darÃ¡ una Mapcard ( tarjeta mapa ) para el PokÃ©gear. 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 Ã¡rboles. Salir de ahÃ y segur camino hasta la casa del Mr. PokÃ©mon. al entrar en su casa te entrega el Mystery Egg ( huevo misterioso ) para llevarle a Elm, como el Prof. Oak tambiÃ©n esta allÃ, te da el nuevo PokÃ©dex. Al salir de la casa, Elm llama desesperado por que algo pasÃ³ en su laboratorio y te pide que vuelvas. Al llegar a donde se encontraba el viejo de marrÃ³n, un chico extraÃ±o aparece y te desafÃa. Seguir el camino hacia el laboratorio donde Elm y un policÃa te esperan, Te cuentan que el chico extraÃ±o que te desafiÃ³ se robo un Pokemon del laboratorio y te preguntarÃ¡n su nombre, ponle un nombre por que el serÃ¡ tu rival por el resto del juego. Al darle el nombre el policÃa se va, entonces entrega el huevo que traes para el. DespuÃ©s de su sorpresa, te recomendara ir al Gimnasio de Violet city. Al salir el ayudante te darÃ¡ una pokÃ© ball ahora podes empezar a atrapas PokÃ©mon camino a Violet City ( Ciudad Violeta ). Al salir del pueblo nuevamente un chico te enseÃ±arÃ¡ a usar la pokÃ© ball. Caminar hasta donde se ve el cartel de la casa de Mr. PokÃ©mon y doblar para donde se ven los entrenadores en fila. A medida que ganas batallas, al hablarle a los entrenadores algunos te pedirÃ¡n tu telÃ©fono para llamarte, algunos llamaran para tener nuevas batallas, otros llamarÃ¡n para hablar solamente, otros llamarÃ¡n si ven algÃºn PokÃ©mon raro y otros para ofrecerte Ãtems que encontraron por el piso. Al llegar a este punto, si no visitaste a tu mamÃ¡ antes de partir como me pasÃ³ a mi, ella llamarÃ¡ para preguntarte si querÃ©s que guarde tu dinero, si le decÃs que si, ella se quedarÃ¡ con una fracciÃ³n de lo que ganes en las batallas y con eso te comprarÃ¡ cosas y las pondrÃ¡ en tu PC. para que las uses. Si le decÃs no te quedarÃ¡s con toda la plata vos. NO LO PUEDO CREER, ACABA DE APARECER UN CATERPIE BRILLANTE SIN USAR NINGÃN CÃDIGO GAMESHARK!!! SERÃ LA FAMOSA BUTTERFREE ROSA??? Sigo con el juego. Al terminar la ruta 30 esta la Dark Cave ( cueva oscura ) y un par de Ãtems, tomar la ruta 31 hasta Violet City.Violet City:Al llegar a Violet City se puede encontrar un chico que quiere cambiar PokÃ©mon con vos. Mas adentro estÃ¡ la EarlÅ½s PokÃ©mon Academy ( Academia PokÃ©mon de Earl ) donde al acercarte al pizarrÃ³n o a los libros podrÃ¡s leer informaciÃ³n sobre el juego. Pasando la academia se encuentra la Sprout Tower ( Torre Sprout ) donde en la noche se pueden encontrar PokÃ©mon fantasma. Entrar en ella y vencer a los monjes piso por piso teniendo en cuenta los Ãtems del lugar. Al llegar al Ãºltimo 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 darÃ¡ HM 05 flash para iluminar las cuevas oscuras pero para usarla necesitas la Zephirbadge. Ir al gimnasio de Falkner y al vencerlo te darÃ¡ la Zephyr Badge, la TM 31y la habilitaciÃ³n del movimiento flash. Al salir del gimnasio victorioso Elm llama por telÃ©fono y dice que ha hecho un descubrimiento y que tenÃ©s que hablar con su ayudante en el Centro PokÃ©mon de esa ciudad. Al entrar al centro el ayudante te pedirÃ¡ 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 ( CÃ¡mara de los misteriosos Paneles de Piedra ) ahÃ tendrÃ¡s que acomodar los paneles para que se parezcan al PokÃ©mon que describe al costado ( un Kabuto ). Al terminar el panel, se abre el piso y caes en un salÃ³n donde aparecen esos raros PokÃ©mon llamados Unown, al capturar 3 de ellos salir de ese salÃ³n por la escalera. Al salir un cientÃfico estarÃ¡ esperÃ¡ndote en la puerta y te arreglarÃ¡ tu PokÃ©dex para ver a todos los Unown. Para usar ese Upgrade hay que: apretar start y seleccionar PokÃ©dex ahÃ apretar select y podrÃ¡s elegir entre el antiguo orden de los PokÃ©mon, el nuevo orden o de A a Z y ademÃ¡s 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 niÃ±o que encuentres el te darÃ¡ la Miracle Seed ( semilla milagrosa ) que al dÃ¡rselo a tener a un PokÃ©mon hierva mejora sus ataques. Caminar hacia el sur y subir al puente, hablar con los entrenadores y darle a uno de ellos tu telÃ©fono para algo importante. De ahÃ 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 PokÃ©mon y hablar con el chico de verde, el te darÃ¡ la Old Rod ( caÃ±a vieja ) y seguir hasta la Union Cave ( Cueva UniÃ³n ) ahÃ habrÃ¡ entrenadores, PokÃ©mon de piedra e Ãtems en el piso. Caminar hasta salir a la ruta 33. Cerca de ahÃ estÃ¡ el Slowpoke Well ( Pozo Slowpoke ) custodiado por un Rocket, segur de largo hasta KurtÅ½s House ( Casa de Kurt ) en Azalea Town. Una vez en su casa, te contarÃ¡ que los Rocket estÃ¡n en el Slowpoke Well cortÃ¡ndole las colas a los Slowpoke para venderlas y despuÃ©s sale corriendo. Al llegar al pozo, el Rocket ya no estÃ¡ y podes bajar, ahÃ Kurt te dice que se lastimÃ³ bajando y no puede ayudar a los Slowpoke, por eso te pide que lo hagas por el. Al ir caminando por dentro del pozo encontrarÃ¡s a los Rockets listos para pelear. Al terminar con ellos, aparecerÃ¡ Kurt y te transportarÃ¡ a su casa y al hablar con el te regalarÃ¡ una Lure Ball, muy buena para PokÃ©mon acuÃ¡ticos y si agarraste un wht apricorn ( apricorn blanco ) de su patio trasero, tambiÃ©n harÃ¡ una bola con el. Ahora ir a la casa de Charcoal Kiln ( CarbÃ³n Kiln ) donde el tipo te dice que su ayudante se fue al Ilex Forest ( Bosque Ilex ) y no volviÃ³. Al caminar hacia el Ilex Forest aparece tu rival buscando pelea. Al entrar al bosque te encontrÃ¡s con el ayudante que te cuenta que su FarfetchÅ½d se escapÃ³ y te pide que lo busques. Al caminar un poco mÃ¡s adentro del bosque lo podes ver, empujarlo hasta que regrese con el ayudante. Una vez que regresÃ³, el jefe del chico te regala la HM 01 Cut ( cortar ) para cortar los arbustos pequeÃ±os del costado del camino, pero necesitarÃ¡s la medalla Colmena . Regresar al pueblo y entrar al gimnasio de Bugsy. Al vencerla te llevaras la Hive Badge, la TM 49 y podrÃ¡s usar cut. Ir a la casa de Charcoal Kiln otra vez y uno de ellos te darÃ¡ un charkoal que sirve para incrementar los ataques de fuego.Volver al bosque Ilex y cortar los Ã¡rboles 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 PokÃ©mon 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 estarÃ¡s en la ruta 34 de Goldenrod City ( Ciudad CaÃ±a Dorada ).Goldenrod City - Ecruteak City:Cruza a los entrenadores y adÃ©ntrate en la ciudad. En Goldenrod City estÃ¡ el Day - care ( GuarderÃa ) donde si dejas un PokÃ©mon hembra y un macho del mismo PokÃ©mon tendrÃ¡n un huevo que empollarÃ¡ al igual que el que te dio Elm. TambiÃ©n se puede dejar un PokÃ©mon y un Ditto ya que este puede tener huevos con cualquiera. Mas allÃ¡ del Day - care, estÃ¡ es sÃºper mart, donde podes comprar lo que sea. No te olvides de revisar el subsuelo, tiene muchos Ãtems. En el 5Âº piso te dan el Mystery gift ( regalo misterioso ) para usar con cable link y ademÃ¡s hay un chico que quiere intercambiar PokÃ©mon. Al salir del sÃºper mart anda hacia Goldenrod City Radio Tower ( Torre de Radio de Ciudad CaÃ±a Dorada ). AhÃ un hombre mirarÃ¡ los nÃºmeros de I.D. de tus PokÃ©mon intercambiados, y si salÃs 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)Â¿ Puede el mapa del pueblo verse en el PokÃ©gear ? SI 2) Â¿ puede Nidorina se femenina solamente ? SI 3) Â¿ Usa Kurt apricorn para hacer pokÃ© balls ? NO 4) Â¿ Magikarp no aprende ninguna TM ? SI 5) Â¿ Es Marie la compaÃ±era del prof. Oak en su programa de radio ? NO. Ahora podes escuchar la radio en la PokÃ©gear. SalÃ de la radio y camina a la derecha hasta el fondo y despuÃ©s hacia abajo, en la primera casa encontrarÃ¡s a la mujer que te dice si tus PokÃ©mon son felices o no, y mas abajo la bicicleterÃa, allÃ te darÃ¡n una bici a cambio de publicidad. En el centro de la ciudad estÃ¡ el Goldenrod City Game Corner ( casino ) donde un hombre te cuenta que tiro su monedero en el subterrÃ¡neo, pasando el casino esta la casa de Bill, donde una niÃ±a te darÃ¡ su nÃºmero, desde ahora cuando tu Box de PokÃ©mon estÃ© llena, el te llamarÃ¡ para advertirte. Mas abajo esta la Undergrund Entrance ( entrada subterrÃ¡nea ) entrar en ella. Al bajar encontrarÃ¡s la peluquerÃa para hacer felices a tus PokÃ©mon y encontrarÃ¡s el Coin Case ( monedero ) para el casino. Volver y entrar al casino para jugar un rato, podes ganar algunas TM o PokÃ©mon. 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 tenÃ©s que visitar las casitas a la derecha del gimnasio, en una de ellas una chica te darÃ¡ la Squirtbotle ( botella salpicadora ), no te la da si no tenÃ©s la medalla de ese gimnasio. EstÃ¡s listo para ir al norte. Al pasar por por ese edificio habla con el guardia de rojo, el te pedirÃ¡ que le lleves un PokÃ©mon con una nota a un tipo en la ruta 31, hacele lugar en tu grupo y llÃ©valo. Al salir te encontrÃ¡s en la ruta 35 y mas adelante la entrada del Parque, donde los martes, jueves y sÃ¡bados 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 estÃ¡ ese Ã¡rbol raro. Al acercarte a el usa la botella y el te atacarÃ¡ y podrÃ¡s atrapar a Sudowoodo. Una vez que el camino estÃ© libre, caminar a la derecha y hablar con el gordito de azul que te darÃ¡ la TM 08 y si es jueves, cerca de el estarÃ¡ Artur, al hablar con el te darÃ¡ un regalo. Seguir por la ruta 36 cortando y cabeceando los arbolitos que antes no podÃas hasta Violet City. AndÃ¡ a la ruta 31 y dale el PokÃ©mon al tipo que estÃ¡ parado frente al agua, junto al arbusto. El mensaje dice que la Dark Cave se conecta con otra cueva y te darÃ¡ a cambio la TM 50. Ahora que podes usar flash date una vuelta por la cueva. Antes de entrar, ensÃ©Ã±ale Rock - Smash a un PokÃ©mon, con este ataque podes romper las piedras que bloquean el camino en la cueva. Al salir estarÃ¡s en un campo verde en la ruta 46 cerca del Mountain Rd. ( camino de montaÃ±a ). Al atravesar la salida estas en la ruta 29, si es martes habla con Tuscany y ella te darÃ¡ algo. Ahora estas sÃºper cerca de New Bark Town. Al entrar al laboratorio Elm agradecido por haberle cuidado a Togepi te regala una Everstone que sirve para al dÃ¡rsela a un PokÃ©mon 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 PokÃ©mon de Ecruteak aparece Bill y te cuenta sobre la Time Capsule ( cÃ¡psula del tiempo ) que sirve para traer o llevar tus PokÃ©mon 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 regalarÃ¡ la HM 03 surf. Salir y ir a la casita marrÃ³n al lado del gimnasio, ahÃ te darÃ¡n el Itemfinder para encontrar la Ãtems 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 podrÃ¡s 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 PokÃ©mon legendarios y te desafÃa a un combate. Al terminar, usar e Itemfinder para buscar los objetos tirados por ahÃ, 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 PokÃ©mon perros Legendarios, al acercarte a ellos saldrÃ¡n corriendo para todos lados, de ahora en mÃ¡s ellos aparecerÃ¡n en cualquier parte y serÃ¡ muy difÃcil atraparlos por que huyen muy fÃ¡cilmente. Buscar en el Ã¡rea por Ãtems y nuevos PokÃ©mon, al terminar subir por la escalera y salir. Uno de los chicos que hay por ahÃ, te cuenta que hay problemas en el faro de Olivine City por que el PokÃ©mon con el que alumbraban estÃ¡ enfermo, como hay que ir a ver que pasa tenÃ©s que ir a Olivine. Para llegar ahÃ debes tomar la ruta 38 y mientras caminas, podes capturar algunos PokÃ©mon y combatir a los otros entrenadores hasta llegar a la ruta 39. Pasando la ruta 39 estÃ¡ la Moomoo Farm ( Granja Mumu ) al hablar con los granjeros te van a decir que Milktank estÃ¡ enferma y no da mÃ¡s 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 tenÃ©s, daselas. Necesita 8 Berrys en total. Al curarla anda a ver a los granjeros, el te venderÃ¡ Moomoo Milk que restaura el HP de un PokÃ©mon, y ella te darÃ¡ la TM 13. Salir de la granja y caminar por el corral con el Itemfinder para encontrar la pepita que hay ahÃ ( por la zona del centro...). Salir del corral y por la ruta 39 llegar Olivine City. Al pasar por el gimnasio de Olivine, aparecerÃ¡ tu rival, solo que esta vez se marcha sin pelear. En la primera casa que se ve, un pescador te regala la Good Rod ( caÃ±a buena ). TambiÃ©n visitar la casa vecina al Centro PokÃ©mon, ahÃ un tipo te regalarÃ¡ 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 Ãºltimo piso, ahÃ estÃ¡n Jasmine y Amphy, el PokÃ©mon enfermo. Ella te pide que vayas hasta la Pharmacy ( farmacia ) en Cianwood a buscar un remedio para el PokÃ©mon. para salir tenÃ©s que saltar a los hoyos negros. Al salir caminar hacia las casas de atrÃ¡s del faro, en una de ellas un chico quiere intercambiar un PokÃ©mon. Acercarse al agua en frente del Centro PokÃ©mon y nadar con surf. Cruzar las aguas infestadas de Tentacool y Tentacruel pasando las cuatro islitas chicas hasta llegar a la isla mÃ¡s grande. Cianwood City - Olivine City:En Cianwood City podes sacarles fotos a tus PokÃ©mon en el Cianwood City Photo Studio ( estudio fotogrÃ¡fico de Cianwood ), siempre que tengas una impresora para el G.B. Dirigite a la farmacia y pedÃ el remedio, luego andÃ¡ al gimnasio de Chuck. AllÃ necesitarÃ¡s saber el movimiento Strength para llegar a chuck. Las piedras deben moverse empujando las de los lados hacia adentro y despuÃ©s 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 darÃ¡ la HM 02 Fly ( volar ).TambiÃ©n visita al tipo que tene miedo de que le roben su PokÃ©mon 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 enseÃ±a a volar a algÃºn PokÃ©mon y volÃ¡ hasta Olivine City. Camina hacia el faro y dale el medicamento a Jasmine, una vez curado el PokÃ©mon, Jasmine vuelve al gimnasio. Seguirla y competir con ella. Al ganarle te darÃ¡ la Mineral Badge ( Medalla mineral ) y la TM 23. Ya que podes volar, pegate una vuelta por lo de Kurt a ver si la pokÃ©ball estÃ¡ terminada, si lo estÃ¡ dejale otro aprikorn para que haga otra. VolÃ¡ 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 PokÃ©mon "fuerte" y tu PokÃ©mon "lumÃnico" y hace que ilumine el lugar. Recorrer el lugar con el Itemfinder y capturar algunos PokÃ©mon. Llegar hasta la piedra y moverla, recorrer esa zona por mÃ¡s Ãtems, 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 estÃ¡ bloqueado, la Ãºnica 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 ( hacÃ© lugar en la mochila antes de ir ). CaminÃ¡ por entre los arbolitos hasta llegar a la casa, en ella un chico te da la TM 10. Si es miÃ©rcoles, 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. AhÃ estÃ¡ la Fishing GuruÅ½s House ( casa del Guru de la pesca ). Cada vez que atrapes un Magikarp llÃ©valo para que el lo vea, si es el mÃ¡s grande que jamÃ¡s vio, te darÃ¡ un premio. Ir al lago y nadar hasta el Gyarados Rojo y brillante. AtrÃ¡palo y salÃ del agua. Al salir, mira que ahora parado junto al cartel del lago hay un hombre de capa negra, al hablar con el te pedirÃ¡ que le ayudes a investigar por que los Magikarp estÃ¡n evolucionando y te dirÃ¡ que te espera en Mahogany. VolÃ¡ o camina y entra en el mercado, ahÃ el te dirÃ¡ que una extraÃ±a seÃ±al de radio estÃ¡ 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 vendrÃ¡ a pelear. Entra en la primera abertura que veas en la pared azul y negra y baja, despuÃ©s a la derecha y bajar en la primera abertura y luego izquierda hasta bajar a esa oficina. Pelea con el cientÃfico y luego aprieta el switch secreto de su escritorio, al apretarlo las estatuas ya no tienen alarma. SeguÃ caminando hasta pasar la baldosa y baja por la escalera. AhÃ esperaba Lance ( el tipo de la capa ) que te da algo de medicina para tus PokÃ©mon y otra vez sale corriendo. Al bajar la otra escalera, otra vez estÃ¡ 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 Ãºltimo Rocket que estÃ¡ a la izquierda. Con esa informaciÃ³n, 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 dirÃ¡ 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 extraÃ±a seÃ±al 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 fÃ¡cil, 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 estaciÃ³n de radio de Goldenrod City.Goldenrod City parte II:Al llegar a la ciudad se ve que estÃ¡ plagada de Rockets bloqueando los caminos, dirÃgete a la radio. A medida que te adentres en el edificio los Rockets te atacarÃ¡n. Subir piso por piso hasta llegar al 5Âº piso donde un Rocket se hace pasar por el director de la radio. Al vencerlo, confiesa que el verdadero director estÃ¡ el Underground Warehouse ( AlmacÃ©n subterrÃ¡neo ) que se encuentra al final del Underground entrance y te da la Basement Key ( llave del sÃ³tano ) para que puedas entrar. Baja y salÃ de la radio y como la entrada que usaste antes ahora no se puede pasar hay que usar la otra entrada, pasando las vÃas del tren, junto a la casa del Name Rater ( calificador de nombres ) que puede re-nombrar a tus PokÃ©mon. Entrar en el Underground, pelear con los tipos y doblar a la derecha hasta encontrar la puerta del sÃ³tano. Pasar, bajar la escalera. Al entrar aparece otra vez tu rival y te desafÃa 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: 1Âº el del final, 2Âº el del medio y 3Âº el mas cercano a la escalera. Una vez abierto el camino, hay un par de ladrones y una chica Rocket que te desafÃan y luego podes abrir la puerta. Al pasar te encontras con otros Rockets a vencer y con mas Ãtems tirados. Caminar hasta el centro del lugar y liberar al verdadero director de la radio. El te darÃ¡ la card key para abrir el 3Âº piso de la radio. Bajas por la escalera y apareces en el sÃ³tano del SÃºper mart. SalÃ por la puerta y anda al 3Âº piso de la radio. Al llegar y abrir la puerta, un Rocket te desafÃa, subir las dos escaleras siguientes y vencer a los dos ejecutivos Rocket que estÃ¡n ahÃ. En ese momento aparece el director y te agradece dÃ¡ndote 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 darÃ¡ un Pink Bow ( lazo rosa ) para PokÃ©mon tipo normal. SalÃ de la radio y antes de ir a Ecruteak, hace lugar para otro PokÃ©mon y visita la casa de Bill, el te regalarÃ¡ un Eevee. TambiÃ©n acÃ©rcate al agua en la ruta 34, nada por ahÃ que hay un lugar secreto con tres entrenadoras, la tercera en atacar te regalarÃ¡ un Soft sand, especial para PokÃ©mon 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 tenÃ©s la medalla del gimnasio, no te dejarÃ¡n pasar. una vez abajo, subir por la otra y salir del edificio. desde ahÃ caminar hasta la torre y entrar. Rodear el pÃ©ndulo y subir la escalera, hacer lo mismo en el prÃ³ximo piso y al subir pasar por el laberinto hasta la prÃ³xima 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 subÃ nuevamente. En este nuevo piso subÃ la otra escalera y en el Ãºltimo piso vas a ver unas baldosas mÃ¡gicas rojas, subir y caminar al a derecha por la maderitas finitas y bajar por las maderas mas gruesas hasta la baldosa roja, desde ahÃ, 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 pÃ¡jaro arco iris en el nivel 40. Desde ahÃ, podes volver a bajar o volar desde el techo. Ahora, Mahogany Town, volviÃ³ a la normalidad y el tipo que no te dejaba pasar no estÃ¡. 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 Ãºsalas como topes para alcanzar la escalera en el centro. Camina hasta la escalera y subÃ, patina hasta el centro y subÃ la escalera y seguÃ bajando, subiendo y patinando hasta llegar a la salida. Llegaste a Blackhorn City, en la primera casa que veas, una chica quiere cambiar PokÃ©mon con vos. MÃ¡s adentro esta la Move DeleterÅ½s House ( casa del borrador de movimientos ), donde podes hacer que tus PokÃ©mon olviden las HM. Si es sÃ¡bado, verÃ¡s a un chico de azul, al hablar con el te darÃ¡ algo. Hacia abajo por la ruta 45 estÃ¡ 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 asÃ poder llegar a Clair. Al vencerla no te quiere dar la medalla y te pone como prueba ir al DragonÅ½s Den ( Lugar de los dragones ) y que le traigas el DragonÅ½s Fang ( colmillo de dragÃ³n ). SalÃ del gimnasio y nada hasta donde hay un viejo parado, entra y baja la escalera, para llegar al DragonÅ½s Fang, uno de tus PokÃ©mon tiene que saber el movimiento wirlpool para poder pasar los remolinos. Nadar hacia la izquierda y pasa por el remolino, pasa por detrÃ¡s del altar ( shrine ) y subÃ a la parte verde a la derecha, ahÃ estÃ¡ el DragonÅ½s 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 AÃ±il ) tenÃ©s que ir a New Bark Town y nadar al este. Al salir del DragonÅ½s 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 PokÃ©mon raros e Ãtems 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 dirÃgete a New Bark. Ahora tambiÃ©n 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 encontrÃ¡s en el principio del recorrido, pero con todos los poderes. Como la Liga PokÃ©mon es para PokÃ©mon 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 Ã¡rboles para encontrar mÃ¡s Ãtems. En Cherrygrove, ir al agua y nadar hasta la islita donde un gordito te darÃ¡ la Mystic Water ( agua mÃstica ), que aumenta los ataque tipo agua. SeguÃ hasta la casa de Mr. PokÃ©mon, lleves o no tu Giarados brillante, el te lo querrÃ¡ cambiar por un Exp. share ( compartir experiencia ) que al dÃ¡rselo a un PokÃ©mon, 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 Ãtems que hay ahÃ. Lo prÃ³ximo 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 salÃ³n, abrÃ el PokÃ©gear y prende la radio. Sintoniza la estaciÃ³n que dice ?????, eso ayuda a atraer a los Unown y atraparlos mas fÃ¡cil. Al salir apareces en las ruinas. Ahora toma lo ruta 32 y corta el arbusto, el chico que estÃ¡ ahÃ te darÃ¡ la TM 05. SeguÃ 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 Ãtems y luchar con los entrenadores. Lo mÃ¡s importante en esta cueva es que los viernes aparece un Lapras nivel 20 en el lago mÃ¡s 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 PokÃ©mon que salen de la cueva los dÃas viernes", pasarlo y bajar por la escalera, juntar los Ãtems y nadar hacia la derecha y subir del otro lado. En la otra orilla te espera un entrenador, pasarlo y al llegar a la intersecciÃ³n, tomar el camino hacia abajo. Empujar la roca que molesta y pasar hacia la salida. Saltar hacia la izquierda y entrar en la otra cÃ¡mara de paneles. Esta vez hay que formar un Omanyte. Al caer al otro salÃ³n, seguÃ capturando mÃ¡s 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 intersecciÃ³n hay que seguir derecho. Pasar por donde estÃ¡ el entrenador y salir. Al salir se puede ver un parche de pasto y un niÃ±o parado, al pasar te pedirÃ¡ una batalla. DespuÃ©s de ganarle entrar en la Ãºltima CÃ¡mara de Paneles. Al formar a Ho - oh vas a caer al Ãºltimo salÃ³n de los Unown. Al salir aparecerÃ¡s en las ruinas. Una vez que tengas todos los Unown ( creo que son 27 ), visita a los cientÃficos que te dirÃ¡n que capturaste a todos los Unown y que te permitirÃ¡ imprimirlos ( con la impresora del G. B. ). Ahora vola hasta Azalea Town y metete en el Slowpoke Well, camina hasta donde venciste al Ãºltimo Rocket y empuja la piedra para poder pasar. SeguÃ el camino y nada hasta la escalera al bajar encontrÃ¡s un hombre que te regala la KingÅ½s 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 dÃas martes, jueves y sÃ¡bado hay un concurso de atrapar PokÃ©mon. En este concurso se puede conseguir a Scyther y a Pinsir. Al concurso solo podes entrar con un PokÃ©mon, lo mejor es que sea uno que pueda usar ataques de sueÃ±o. El de la puerta te da 20 pokÃ© bolas especiales para el parque y te dice que el ganador serÃ¡ quien atrape el PokÃ©mon mÃ¡s fuerte y que tenÃ©s 20 minutos para hacerlo. Solamente podes quedarte con uno de todos los pokemon que atrapes pero en el PokÃ©dex 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 todavÃa te queda X tiempo y si querÃ©s terminar, decile que si. Te dice que esperes para el anuncio del ganador. Podes quedar en 1Âº, 2Âº o 3Âº 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 PokÃ©mon que la tenga pueda atacar primero y por otras lados hay mÃ¡s Ãtems y TM. DespuÃ©s de haber limpiado el parque, seguÃ camino hasta Ecruteak City. Caminar por la ruta 42 hasta el Mt. Mortar, entrar al agua y nadar hasta la orilla. AhÃ 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 Ãtems y nuevos PokÃ©mon. SalÃ por donde entraste y tirate al agua, surfeando hacia el norte llegarÃ¡s a una cascada. Usa el movimiento waterfall para subirla y seguÃ nadando y pescando por todos lados hasta llegar a otra entrada a una nueva cueva. Entrar nadar por los pozos de agua juntando los Ãtems hasta el fondo de la cueva, allÃ 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 despuÃ©s abajo hasta la otra escalera. AhÃ se lo puede ver al Karate King que despuÃ©s de una batalla, si tenÃ©s lugar en tu grupo te darÃ¡ 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 mÃ¡s importante ya estÃ¡ hecho, ya podes ir a la Meseta AÃ±il con los PokÃ©mon mucho mas entrenados que antes.Indigo Plateau - PokÃ©mon League:Vola hasta New Bark Town y nadar hasta la otra orilla. Al llegar un tipo te dice que te fijes en tu PokÃ©gear 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, Ãtems y nuevos PokÃ©mon hasta la ruta 26. Pasando el primer entrenador que hay en esa ruta doblar a la izquierda y bajar hasta la casita de Monica. AllÃ hay un libro donde figura donde y cuando estÃ¡n "los chicos de la semana". Volver al camino y seguir al norte hasta la prÃ³xima casa donde una mujer curarÃ¡ a tus PokÃ©mon. Desde ahÃ es una ruta directa al norte hasta la PokÃ©mon 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 desafÃa otra vez. Al terminar, salÃ de la cueva y entrÃ¡ al Indigo Plateau. AhÃ, un viejo con un Abra te ofrece transportarte a otro lado, si es que tenÃ©s miedo. TambiÃ©n 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 DrÃ¡cula y te desafÃa. Al terminar a lance aparecen Mary y Oak para entrevistarte y Lance te pide que lo sigas. Te lleva al SalÃ³n de la Fama y registra a tus PokÃ©mon campeones. Luego... los tÃtulos del final.El Nuevo Comienzo:Una vez que los tÃtulos pasaron, poner la opciÃ³n continuar. Apareces nuevamente en New Bark Town. Al dar un paso, te llama Elm y te pide que ir al laboratorio. AhÃ el te da el S. S. Ticket para un barco que sale de Olivine City hacia Kanto. Vola o camina hacia Olivine y subÃ al Fast Ship S. S. Aqua. En el barco lo primero que pasa es que un viejo te dice que su nieta se perdiÃ³ y que si la ves, se lo digas rÃ¡pido. Cuando el viejo se, va es hora de recorrer el barco. El primer camarote a la izquierda es el tuyo. AhÃ tenÃ©s una P. C. para sacar y poner tus cosas y en la cama, con una siesta se curan tus PokÃ©mon. En los demÃ¡s camarotes hay Ãtems y entrenadores. Baja por la escalera y camina al frente hasta que un marino no te deje pasar. El te pedirÃ¡ que busques a su compaÃ±ero que anda descansando por ahÃ. SubÃ la escalera y bÃºscalo en el camarote vecino al tuyo. Al hablarle te pedirÃ¡ una batalla. Cuando le ganas, volve a la escalera que ahora el marino te dejarÃ¡ 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 estÃ¡n la nena y el capitÃ¡n 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 llegÃ³ a destino y tenÃ©s 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 miÃ©rcoles y domingos. Vermilion City - Fuschia City:A la derecha no se puede pasar por culpa del Snorlax dormido en el camino, a la izquierda estÃ¡ el gimnasio y al norte estÃ¡n el PokÃ©mon fan club, el mart , el centro PokÃ©mon y la casa del gurÃº. 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 ). MÃ¡s al norte estÃ¡n la Magnet Train Station ( estaciÃ³n de tren magnÃ©tico ) 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 PokÃ©mon. Celadon es muy parecida a Goldenrod City, tiene casino, sÃºper mart y la MansiÃ³n 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 PokÃ©mon. Luego a la Celadon Mansion donde al entrar por atrÃ¡s, en el Ãºltimo piso un tipo te da la TM 03. Salir y caminar hacia el sÃºper 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, estÃ¡ bloqueado por una contrucciÃ³n. 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 Ãtems y PokÃ©mon 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. DespuÃ©s tomar la ruta 13.Ruta 12 - Lavander Town:Seguir las rutas 13 y 12 juntando Ãtems y PokÃ©mon acuaticos. En una casita en medio del camino el hermano menor del gurÃº te regala la Super rod ( sÃºper caÃ±a ) para pescar sÃºper PokÃ©mon. Seguir la ruta 12 hasta Lavander Town. AhÃ hay otro Name Rater y la Kanto Radio Station ( estaciÃ³n de radio de Kanto ) entrar en ella y el hombre de espaldas te cuenta que estÃ¡n fuera del aire desde que la planta de energÃa cerro y el chico del micrÃ³fono te dice que para escuchar su mÃºsica 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 PokÃ©mon lumÃnico 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 PokÃ©mon y caminar hasta el agua. Surfear hasta llegar a la Kanto Power Plant ( planta elÃ©ctrica 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 investigaciÃ³n. SalÃ del edificio, nada el camino de regreso y encamÃnate 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. AhÃ un Rocket choca con vos y te dice que te olvides que lo viste y sale corriendo. Al salir tras el el chico que estÃ¡ en la puerta te dice que vio al Rocket huir hacia el CaruleanÅ½s Cape ( cabo Celeste ). Al llegar al camino de CeruleanÅ½s cape lo ves ahÃ parado y al hablarle te desafÃa a una batalla. Al ganarle te confiesa que escondiÃ³ 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 Ãtemfinder 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 CeruleanÅ½s cape hasta donde estÃ¡n los entrenadores en fila. Al terminar la fila, un niÃ±o 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 ademÃ¡s 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 PokÃ©mon. 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. AhÃ entrar nuevamente a la radio, donde el mismo hombre de espaldas te pregunta si sos vos quien resolviÃ³ 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 mÃºsica 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 perdiÃ³ su PokÃ©doll favorita en Vermilion City y que si la encontrÃ¡s te darÃ¡ un Pass ( pase ) para el tren. Volver a Vermilion y pedirle la muÃ±eca a uno de los chicos que estÃ¡n en el PokÃ©mon Fan Club. Llevarle la muÃ±eca 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 PokÃ©gear, Caminar hasta el Snorla y abrir el PokÃ©gear, sintonizar la mÃºsica 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 lÃder entonces te vas. En el mart un chico te recomienda que visites la Cinnabar Island. Al salir ves el TrainerÅ½s House, un lugar donde podes competir con entrenadores muy fuertes solamente una vez por dÃa. 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 darÃ¡ 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 lÃder del gimnasio de Viridian y que si querÃ©s 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 estÃ¡ libre, se puede pasar hasta Fuchsia. Volver volando o nadando a Viridian City y ganarle la Ãºltima medalla a Blue ( Gary ). Al entrar al gimnasio, Blue te estaba esperando. SalÃ 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 sÃºper 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 PokÃ©mon y cambia de box y vacÃa la mochila, ya que en el monte hay montones de Ãtems y nuevos PokÃ©mon. 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 PokÃ©mon 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 difÃcil, aparecen los tÃtulos finales otra vez. Al terminar los tÃtulos aparecemos en la puerta del Centro PokÃ©mon del Mt. Silver. Ahora que tenemos la Silver Wing que nos dÃo el viejo en Pewter City, lo prÃ³ximo 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 Ãºnico que te queda por hacer es recorrer el Mt. Moon que estÃ¡ 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. AhÃ te espera tu rival y te desafÃa otra vez y luego se va. Caminar a la derecha y subir la escalera. y salir al Mt Moon Square. AhÃ los dÃas lunes se las puede ver a las Clafairy bailando alegremente. El resto depende de vos. Al completar el PokÃ©dex, ir a la mansiÃ³n Celadon, ahÃ un tipo te regala un diploma.The EndLos Chicos De La Semana:Lunes - Monica - Ruta 40 - Sharp Beak - Aumenta los ataques aÃ©reos.Martes - Tuscany - Ruta 29 - Pink Bow - Aumenta los ataques del tipo normal.MiÃ©rcoles - 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.SÃ¡bado - Santos - Blackthorn City - Spell Tag - Aumenta los ataques del tipo fantasma.Domingo - Sunny - Ruta 37 - Magnet - Aumenta los ataques elÃ©ctricos.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 DragÃ³n - 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 DragÃ³n - Gyarados 44 - Dragonite 47 - Dragonite 47 - Dragonite 50 - Aerodactyl 46 - Charizard 46Gimnasios y lideres de Kanto:Vermilion City - Lt. Surge - Tipo ElÃ©ctrico - Raichu 44 - Electrode 40 - Magneton 40 - Electrode 40 - Electabuzz 46Saffron City - Sabrina - Tipo PsÃquico - 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.
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.
This example a function to select keys and select Elements was done, resulting in a Dictionary<int,String>
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!
Here I want to list all Products by Category, and sort them by total unit price...
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)
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 MartÃn, 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 mÃ¡s acontecida del macizo. Desde el collado de Collubert comienzan al unÃsono dos senderos. El de la izquierda se introduce en el barranco, el de la derecha sigue su curso separÃ¡ndose ligeramente por su margen izquierda dirigiÃ©ndose 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 visiÃ³n de la cresta es desalentadora, Ã¡rida y escarpada en toda su longitud. A partir del pico Yali, reconocemos el autÃ©ntico "territorio Cotiella", con un paisaje poco comÃºn, subdividido y poseedor de autÃ©ntica belleza, irresistible, lunar y desÃ©rtica. Continuando por la cresta, Cotielleta, collado de Cotiella, La Colladeta y ascenso a la cima por la empinada loma Sur. MagnÃfico mirador hacia el Pirineo, pero sin duda lo mejor es el macizo en el que estamos inmersos: la cresta de ArmeÃ±a, el propio Circo, la Ereta de las Brujas, el EntremÃ³n, 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 mojÃ³n indica la entrada del sendero en el barranco justo por encima de la confluencia de los dos barrancos principales; enfrente y un poco mÃ¡s abajo sendos "pÃ³rticos" excavados por la erosiÃ³n parecen soportar de forma natural la enorme erosiÃ³n de la ladera del valle). Ver post | Ver mÃ¡s 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.
To purchase click HERE
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|Bees|| 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...|
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||
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 identyfikacjÄ wizualnÄ
. BÄdzie ono proste i przejrzyste, z symbolem nasion i hasÅem âCreating seeds and trustâ.|
|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-
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 Ranchâs 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.
He didnât give up.
âThe question was whether we could rebuild this system, or was this (an example of) the end of all natural systems?â
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 speciesâmore than 125,000 seedlings to date.
The result: Native species cover in some areas is now 82 percent.
âNear 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,â 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 forestâwithout compensation.
â`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,â 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 skillsâneeded for the future that is coming at us.
By Joe Brewer on 24 July 2017 for Medium -
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 Earthâs 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 tonguesâââyet they donât quite know what to call it.
Iâve 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.
Insteadâââif we can develop the fortitude and skillsâââwe 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;
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 humanityâs 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.
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.
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:
Cacao Beans contain:
|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
Speaker: Mike Perry
Broadcaster: Merriman Hills Baptist Church
Event: Sunday - AM
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
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
Bible: Deuteronomy 6:1-3
Length: 60 min. (64kbps)
|Seis alimentos extraÃ±os que tu cuerpo necesita|