Wedge

27 Jun 19
The Life of McAllister 838

Many folks acquire all of our eye-sight with no consideration. For you to help keep good attention health care, you need to take up a care system. Fantastic suggestions about eye care can be classified by the following article. Use glasses for you to preserve your own eyes secured. Have a great pair the fact […]

27 Jun 19
sandylsworld

If not the color that is certainly adding a component of creativity within Artwork Footwear it’s the conclude. The rose quick foot and reddish, whitened along with blue textile trunk is much more like a portray in canvas since demonstrated by simply their tough clean just like look. Other individuals such as the Road 197 […]

27 Jun 19
The Grateful Golfer

I have talked about a 60 degree wedge a fair bit lately. So, I finally have a visual opportunity to show you why a 60 degree wedge is important to my game. This will be the last post about this club for a bit.

27 Jun 19
Can I have an ice-cream?

It was with great sadness this morning that we said goodbye to our lovely Airbnb in the Sacred Valley (and its dogs, cunningly named by the boys as Big Dog and – you’ve guessed it – Small Dog). J and I both want to post more on this place, for example the great hike from […]

27 Jun 19
I R Adult

I woke up this morning with some of the same thoughts I’ve had swirling in my head for a couple years now. I don’t usually care what people think, or why they think that… but I want to clear the air on somethings. What many of you don’t know is that Shaun and I were […]

27 Jun 19

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27 Jun 19

To get to the Papoose Flats ride, we went back down the 395 and then cut over on the 168 east out of Big Pine. Then we headed south on Death Valley/Waucoba Road for 12 miles; we didn’t encounter a single vehicle on that road. When we got to our parking spot, there was a […]

27 Jun 19
Creative Kitchen

I am a HUGE fan of Pad Thai. It’s always the first thing I try at a Thai restaurant and if this classic dish falls short then I won’t go back. To me, a good Pad Thai should be light, flavorful and not too greasy. It should have lots of bean sprouts (I love that […]

27 Jun 19
VOICE OF THE HWY

MIAMI — Democratic presidential candidates leveled a stark critique of President Trump’s management of the American economy and immigration system in the first primary debate on Wednesday, but split in unmistakable terms over just how aggressively the next president should seek to transform the country along far more liberal lines. Senator Elizabeth Warren of Massachusetts […]

27 Jun 19
Life on the Wedge

We’re halfway through this year so it’s a good time to take stock of what’s happening – think of it like the Doha dining scene’s mid year report card 2019. After a year or two of stagnation, the restaurant scene really kicked into year in late 2018 and early 2019 with a raft of new […]

27 Jun 19
Loveland Reporter-Herald
I’m not a fan of kale. When kale is on a menu and something else is offered, I always feel like I have been given a Get Out of Kale Free card. But kale is in season, and it is positively stuffed full of vitamins and other things that are good for you. Besides, some people — even some people I know, probably — actually like kale. So I decided to cook up four batches of it to see if there were ways I could come to enjoy it. And enjoy it I did. If all kale tasted like this, I might even become a fan. I began with Cannellini Beans With Roasted Red Peppers and Kale, because kale and cannellini beans is truly a world-class flavor combination. They’re terrific together in soup, they’re terrific together in salad and, unsurprisingly, they are terrific together in this dish, which is sort of like a warm salad. The dish probably had its beginnings in Italy. The ingredients and preparation are traditionally Italian, from olive oil and garlic to white wine, cannellini beans and Parmesan cheese. Roasted red peppers are also called for, and the recipe from “The Complete Vegetarian Cookbook” suggests that you buy them in a jar. I’d recommend that, too. The red peppers aren’t the star of the show; they are just a supporting player. Roasting them yourself takes time and effort. Save that for a dish that is all about red peppers. Cannellini Beans With Roasted Red Peppers and Kale has two costars: the beans and the kale. They’re good together any time, and this time they’re great. Next I made Green Soup — Caldo Verde — that a Portuguese cookbook calls “the national dish of Portugal.” One taste and you’ll know why (though if you want to argue that pasteis de nata is truly the national dish of Portugal, I won’t object). The broth in Green Soup is basically a potato soup, rich in onion and garlic, and puréed until it is thickened. The green part comes from kale (or collard greens) that is cut into thin strips and cooked in the broth. A slice or two or three of chorizo adds a nice spicy bite, and a few drops of the oil the chorizo was cooked in brings it all together into a hearty, memorable meal. I stayed in the Mediterranean region for Roasted Eggplant and Crispy Kale With Yogurt, which may be the most Mediterranean food ever. It’s a layered dish, and the bottom layer is essentially tzatziki — a thick yogurt mixed with shredded cucumber, garlic and lemon juice. On top of that goes bite-sized pieces of roasted eggplant. The kale is next, but it has been flash-cooked so it is lightly scorched and lightly crispy. And the top layer is cherry tomatoes that have been halved and tossed with olive oil and salt. To be perfectly honest, this would be an amazing appetizer or meze even without the kale. But with a hint of bitterness to offset the oil and yogurt, the kale is a definite plus. The last dish I made was the problem child: Kale With Shallots and Olive Oil. The first strike against it was the name. This dish does not have any shallots in it. It has onions — lots and lots of onions — and shallots are in the onion family. But that does not mean they are in this particular recipe. The second strike was the oil. It calls for one cup of olive oil. That’s eight ounces of olive oil to feed six to eight people. Sixteen tablespoons. Forty-eight teaspoons. That’s 318 calories apiece for of six servings, 239 for eight. Strike two-and-a-half was the proportions. The recipe calls for eight heaping cups of chopped kale, which it says is 3 1/2 to 4 pounds of kale. That’s nonsense. You can get eight cups of chopped kale out of about one pound of kale. I decided to compromise and use two pounds — 16 cups — of kale. It worked for me. That’s probably because the kale is cooked in coriander and cumin, along with a bucket of olive oil. The spices really give the dish a kick, and a hefty dose of lemon juice at the end brings it all home. Yes, it is a problem child. But as is often the case with problem children, it may be the one I love the most. Roasted Eggplant and Crispy Kale with Yogurt 2 medium eggplants, about 11/2 pounds total, quartered lengthwise and cut crosswise into 1-inch pieces 1/4 cup vegetable oil Salt 1/2 teaspoon ground cumin 6 Tuscan kale leaves, ribs and stems removed, leaves coarsely torn 1 medium cucumber 1 cup plain whole-milk Greek yogurt 1 tablespoon lemon juice 1 garlic clove, finely minced 2 cups cherry tomatoes, halved Olive oil for drizzling 1. Preheat oven to 450 degrees. 2. Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20 to 25 minutes. Remove from oven, sprinkle with cumin and toss to coat. 3. Meanwhile, heat a dry, large skillet over medium-high heat. Add kale, arranging to fit in a single, even layer (work in batches if needed). Cook, turning occasionally, until charred in spots and crisp, about 4 minutes. If using curly kale, weigh it down with another pan while it cooks. 4. Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice and garlic; season with salt. 5. Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale and tomatoes on top. Drizzle with more olive oil. Serves 4. Recipe from Bon Appetit. Per serving: 315 calories; 21 g fat; 14 g saturated fat; 9 mg cholesterol; 11 g protein; 26 g carbohydrate; 16 g sugar; 10 g fiber; 518 mg sodium; 125 mg calcium Kale with Onions and Olive Oil. (Hillary Levin/St. Louis Post-Dispatch/TNS) Kale with Onions and Olive Oil 1 cup extra-virgin olive oil, divided 1 tablespoon ground coriander 1 scant tablespoon ground cumin 1/2 tablespoon black pepper 1 tablespoon salt 2 cups chopped yellow onions 1/2 tablespoon finely chopped garlic 1 jalapeño pepper, finely chopped, optional 16 heaping cups chopped kale (2 pounds), hard stems removed Juice of 1 lemon 1. Heat 3/4 cup of the oil in a heavy-bottomed pot over medium-high heat until hot. Add the coriander, cumin, black pepper and salt, and sauté until fragrant, about 1 minute. Stir in the onions and sauté until golden, 7 to 8 minutes. Remove 1/4 cup of the mixture and set aside for garnish. 2. Stir in the garlic and cook until fragrant, about 1 minute. Add the jalapeño, if using. Add the kale by handfuls, stirring, and cook until reduced in bulk by half. Reduce the heat, cover and cook, stirring occasionally, until tender, about 15 minutes. 3. Remove from the heat, drizzle the remaining 1/4 cup oil over the kale, cover and let sit until the oil is absorbed, 1 to 2 minutes. Transfer to a serving dish, drizzle with the lemon juice and garnish with the reserved onion mixture. Serve warm. Serves 6 to 8. Adapted from “Olives, Lemons & Za’atar” by Rawia Bishara. Per serving (based on 6): 366 calories; 38 g fat; 5 g saturated fat; no cholesterol; 3 g protein; 9 g carbohydrate; 3 g sugar; 3 g fiber; 980 mg sodium; 90 mg calcium Cannelini Beans with Roasted Red Peppers and Kale. (Hillary Levin/St. Louis Post-Dispatch/TNS) Cannellini Beans with Roasted Red Peppers and Kale 1/4 cup extra-virgin olive oil, plus extra for serving 4 garlic cloves, minced 1/4 teaspoon red pepper flakes 1 small red onion, halved and sliced thin Salt and pepper 1 cup jarred roasted red peppers, sliced thin lengthwise 1 pound kale, stemmed and sliced thin crosswise 2 (15-ounce) cans cannellini beans, rinsed 1/2 cup dry white wine 1/2 cup water 1 ounce Parmesan cheese (1/2 cup) Lemon wedges 1. Cook oil, garlic and pepper flakes in a 12-inch skillet over medium-high heat until garlic turns golden brown, about 2 minutes. Stir in onion and 1/4 teaspoon salt, reduce heat to medium, and cook until onion is softened, about 5 minutes. Stir in red peppers, and cook until softened and glossy, about 3 minutes. 2. Stir in kale, 1 handful at a time, and cook until wilted, about 3 minutes. Stir in beans, wine and water and bring to a simmer. Reduce heat to medium-low, cover and cook until flavors have melded and kale is tender, 15 to 20 minutes. Season with salt and pepper to taste. Serve with Parmesan, lemon wedges and extra oil. Serves 4 as an entrée, 12 as a side dish. Recipe from “The Complete Vegetarian Cookbook,” by America’s Test Kitchen. Per serving (based on 4): 331 calories; 18 g fat; 3 g saturated fat; 5 mg cholesterol; 14 g protein; 34 g carbohydrate; 6 g sugar; 10 g fiber; 326 mg sodium; 312 mg calcium Green Soup. (Hillary Levin/St. Louis Post-Dispatch/TNS) Green Soup 7 tablespoons olive oil, divided 1 large yellow onion, chopped 1 pound Yukon Gold potatoes, peeled and diced 2 garlic cloves, minced 4 cups chicken stock 1 bunch kale or collard greens, thick center stems and fibrous veins removed 1 tablespoon cider vinegar, optional Salt and pepper (preferably white pepper) 18 or 24 (1/4-inch) slices chorizo 1. Heat 2 tablespoons of the oil in a large pot over medium heat until it shimmers. Add onion and cook, stirring frequently, until light golden, about 10 minutes. Add potatoes and cook, stirring often, until they start to spot with color, about 7 minutes. Add the garlic and cook for 1 minute more. 2. Pour in the chicken stock and 3 cups of water, and bring to a boil over high heat. Reduce the heat to medium-low, cover and simmer until the potatoes are falling-apart tender, 20 to 25 minutes. 3. Meanwhile, stack several of the kale leaves and cut into whisker-thin slices. Repeat with the rest of the kale. 4. Purée the soup using a handheld blender, or liquefy in batches in a food processor. Return it to the pot, and bring it back to a boil. Turn the heat to low, stir in the kale and simmer, uncovered, until just tender, 5 to 10 minutes. Swirl in the vinegar, if using. Season well with salt and pepper. 5. Meanwhile, heat the remaining 5 tablespoons of olive oil in a skillet over medium heat until it shimmers. Add the chorizo and cook until crispy, 3 to 5 minutes. Transfer to paper towels. Let the chorizo oil cool a bit. 6. To serve, ladle the soup into warm bowls, crown each with 3 slices of chorizo and drizzle some of the flavored oil from the skillet over the top. Serves 6 to 8. Recipe from “The New Portuguese Table,” by David Leite. Per serving (based on 6): 537 calories; 41 g fat; 12 g saturated fat; 58 mg cholesterol; 20 g protein; 22 g carbohydrate; 3 g sugar; 3 g fiber; 934 mg sodium; 30 mg calcium
27 Jun 19
The Continuous Wave

Sorry. This one is a little windy, so there may be a little chop in today’s wave.Have you ever had that person you just wanted to sit down with? You know, just to see what’s going on in their head? Maybe to offer them some sage advice? Maybe to just talk stuff over? Looking back […]

27 Jun 19

Offenses don’t just happen in your marriage; offenses occur in all marriages. You are not alone. But how do you respond? Are you the angry wife? You know, the one who stomps around your home angrily cleaning hoping your spouse will get the hint. Are you the dangerous wife? The one who uses offense as […]

27 Jun 19
macariuswally1993

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