|Posted by bibiddream on February 11, 2014 at 9:20 PM||comments (0)|
Another year dawns bright any sunny…if not literally, then at least, hopefully, in our figurative perceptions of it. I for one am chomping at the bit to launch myself head first, with arms wide open, into 2013.
Before hurtling down the unknown but promising adventure of this new year, let me take one last look at the year that was. 2012 definitely had its moments of bliss, along with its share of trials and tribulations. In retrospect, both vital, in their own ways, to where I am now. It has certainly, although perhaps not too apparent on this blog, been a year of reflection and soul searching. I am, like most of the human race, nowhere near “figuring it out” yet, despite my advancing years, but I am happy to know that I am closer than I was last year. At least I hope so!
I thought to put together a list of goals for the year but I realize, looking back, that most of my goals remain the same. Not because they weren't achieved in past years, but because these are, by and large, the recurring themes of my life (or at the very least the direction I want to take it): simplify, avoid waste (food and otherwise), write more, read more, cook more, laugh more, live more, focus on what is truly important and spend more time doing what truly makes me happy -- part of which, of course, is being right here, messing around in the kitchen, and talking with you all.
I've started a few new writing projects which I am beyond excited about. You can already see one of here. I'll be sharing the other very soon so stay tuned! As for ongoing writing projects, my column, Family Kitchen, in Yummy Magazine is still chugging merrily along...the January/February issue is out now if you'd like to take a peek.
And what better way to start the new year than with something sweet and delicious These cookies from Joy The Baker are perfect. Oatmeal for virtue, cocoa nibs for something new, and chocolate to celebrate!
Oatmeal Walnut Cocoa Nib Cookies
(from Joy The Baker)
1 cup unsalted butter, softened
1 cup white granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 cups old fashioned oats
1 cup coarsely chopped walnuts
1/2 cup cocoa nibs
1 cup semisweet chocolate chips
- Beat the butter and both sugars in the bowl of an electric mixer fitter with a paddle attachment. Beat on medium speed until light and fluffy, about 3-5 minutes.
- Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Beat in vanilla.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Add this flour mixture all at once to the butter and egg mixture and beat on low speed until the mixture just comes together (there may still be some flour visible, and that’s ok).
- Remove the bowl from the mixer and add the oats, walnuts, cocoa nibs, and the chocolate chips. Use a spatula or wooden spoon to finish mixing everything by hand. Mix together just until no flour bits remain, and everything is well mixed together and evenly distributed.
- Scoop dough by the tablespoonful onto parchement-lines baking sheets. Bake in a pre-heated 350F oven for 10-13 minutes until edges are just a tad toasty (the middles will still be soft). Remove from the oven and let the cookies cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.
You can make the dough ahead of time and chill (Joy says it it will stay good for a week in the fridge) until you are ready to bake it. Indeed, since these cookies, I have been resting my dough for a day before baking. If I don't need the whole batch, I also like to freeze half the dough, already shaped into logs, for future cookie needs. I have said it a million times before, cookie dough in your freezer is one of life's great insurances.
These cookies got a resounding two thumbs up from my family, who liquidated almost 2 dozen over one Sunday lunch. This includes my brother who will normally not touch anything with nuts. I highly recommend them (and am unabashedly smug that I have 2 logs of its dough tucked away in the freezer)!
2013 will be quite an adventure for me and my little family, I can already tell...an adventure I hope to share with all of you. Finger and toes crossed, a wing, a prayer, and full speed ahead!!! Wishing you all the best this year!
***For those of you asking: I got my cocoa nibs from Risa Chocolates -- they are lovely artisans who are passionate about local chocolate. They don't have any nibs currently but may have some by mid-year. Meanwhile, check out their other tempting products here.
|Posted by bibiddream on October 25, 2013 at 2:45 AM||comments (0)|
A slick Canterbury side have proved too strong for Auckland, running away with their NPC rugby semi-final 56-26 in Christchurch.
The result set up a final involving the season's two leading teams, with top-ranked Wellington having already booked their berth by downing Counties Manukau 41-10.
Auckland had won the round-robin meeting at Eden Park 39-19, but it was a different story at AMI Stadium, where Canterbury haven't lost in the two seasons they have been there preamp.
Halfback Andy Ellis, just a week after dislocating his shoulder, played an influential role for Canterbury, who are chasing a sixth ITM Cup title in a row.
Ellis scored one of the home side's seven tries, set up another and was generally busy during his 50 minutes on the field.
Canterbury first five-eighth Tyler Bleyendaal finished with 26 points from a try and nine successful kicks from 10 shots at goal.
Opposite number Simon Hickey wasn't far behind with 21 points after also getting a try and landing all six of his attempts from the tee.
Down just 25-19 at half-time despite facing the wind, Canterbury pulled ahead just a minute after the restart when a well-worked set-piece led to skipper George Whitelock scoring custom clothing labels.
Auckland hit back through winger Vince Aso, but Canterbury made sure of victory with three further tries.
Substitute loose forward Jordan Taufua got the first after a break-out, second five Ryan Crotty the second from a slick scrum move, and replacement hooker Seb Siataga the last after a charge down.
In the first half, after conceding two early penalty goals, Canterbury hit the front when sustained pressure opened a gap for Bleyendaal to slip through for a try he converted.
Auckland replied soon after when, having had their scrum destroyed, they were able to disrupt Canterbury's subsequent put-in Ergonomic furniture.
Flanker Luke Braid snapped up the loose ball and Hickey finished off the attack.
Canterbury swung the pendulum back their way with two tries in three minutes late in the first half, both featuring Ellis, who got the first after some neat interpassing.
Ellis then produced a snipe from a scrum that led to No.8 Nasi Manu dotting down.
|Posted by bibiddream on July 12, 2013 at 4:20 AM||comments (0)|
Olympic silver medallist Nick Willis will approach next month's world athletics championships with a spring in his step after wife Sierra gave birth to the couple's first child.
Lachlan Prior Willis was born early on Friday morning (NZT) hk china vpn, five weeks before the four-yearly track and field championships begin in Moscow.
Willis room organization, who grew up in Wellington, is based in the Michigan town of Ann Arbour.
He is working his way back to fitness after an end-of-race tumble in the 1500m at the Diamond League meeting Shanghai in late May.
It has taken more time than expected to shake off a calf strain What is Accounting, but Willis said on Twitter last week that he was running with more freedom.
|Posted by bibiddream on July 3, 2013 at 3:40 AM||comments (0)|
Christchurch City Council chief executive Tony Marryatt looks set to quit over the consents debacle and the minister in charge of the quake rebuild says Mayor Bob Parker has been let down by his officials.
The council on Wednesday agreed to the appointment of a crown manager to fix the problems around the issuing of building consents, defusing the crisis ahead of a planned meeting between ministers and councillors.
Earthquake Recovery Minister Gerry Brownlee and Local Government Minister Chris Tremain were going to confront the council over the decision by International Accreditation New Zealand (IANZ) to strip the council of its right to issue consents.
IANZ found evidence consents were being issued that didn't meet the requirements of the Building Code or the legislation covering it.
"It's pretty clear Bob Parker has been let down by his officials," Mr Brownlee told reporters after the council's announcement that Mr Marryatt was on leave "pending further discussions".
"I think he's acting decisively and getting the council to move that motion tomorrow is a pretty good move on his part."
The council will on Thursday formally agree to the appointment of a crown manager, who will then be appointed by Mr Tremain.
The manager will have wide powers to direct the council, which will have to co-operate.
It will also have to "comply with any reasonable request to provide relevant information" about the way it has been issuing consents.
Mr Brownlee says IANZ is working on identifying any buildings which have potential problems because of lax consent procedures.
"We're not talking large numbers," he said.
"The advice I've had suggests there's a specific number and it's best left for IANZ to speak for itself."
The council's general manager of city environment, Jane Parfitt, will be acting chief executive while Mr Marryatt is on leave.
|Posted by bibiddream on January 4, 2013 at 12:10 AM||comments (0)|
這兒就要談到的上天的不公平，老天給了每個人平等的待遇，卻沒有給人們選擇的權利。而後天人們的努力是有限的，畢竟人力有時盡，人活不過百年。這時候，很多人用自己擁有的去交換他所沒有的，比如用青春換金錢，用賣笑換脫貧。而我們站在了不同的起點上，不同的道路上，我們任何人都沒有資格評論別人的對與錯，只要他沒有影響到你。得失相對，對錯也是相Hong Kong Festival對的。
|Posted by bibiddream on December 12, 2012 at 12:45 AM||comments (0)|
If this month is the end of the world, I will be accompanied by relatives, don't provoke angry family members, good friends and relatives of the narrative story. If this month is the end of the world Men clothing styles, so I have a wish, which in the end, with you sitting watching the sunrise and sunset.
However, I believe, is not the end of this month. Because, you never came to my side. Compared with the legend of the end of the world, has been unable to find you, live each day with no meaning.
I thank I met many people, students, friends, strangers, or the person who deceived me, because meet you, can I grow up to today 's strong, mature. I also thank myself, not to the endless abyss, although had to struggle for a long time, but still believe the future good I, still strong walked to come over, see the sun, see the rainbow, and understand the meaning of, and the beginning of the end.
To this day, many people have changed, fat, thin, change of appearance, and the most important heart, also disappeared on a certain day at a certain hour. I have also changed Shopping in Hong Kong, perhaps everyone has two opposing surfaces, fight with each other, the half is pure white, and the other half of the evil. Fortunately, no matter which half to get the final victory, I never forget you once had.
Gain and loss of significance, so in the growing, becoming more and more clear. I also understand, some people, to thank, some people used to miss.
I love my family, this is a most precious family, no one can replace. However, in addition to the family, in the other corner, there must be a person, this person is also worth to treasure, to cherish.
These words, including me many many wish Veda Salon, these words, include me to the future very deep and shallow expectations.
|Posted by bibiddream on November 22, 2012 at 3:35 AM||comments (0)|
|Posted by bibiddream on October 30, 2012 at 2:55 AM||comments (0)|
|Posted by bibiddream on October 8, 2012 at 4:50 AM||comments (0)|
在奧地利舉行的第22屆歐洲老年癡呆症大會上，有關醫學專家透露，老年癡呆症（阿爾茨海默氏症）有望得到預測和防治，其疫苗或抗體製劑已進入espresso cups set初期試驗階段。
|Posted by bibiddream on||comments (0)|
This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest. The new crop of bronzed Bosc pears is piled high at the farmers' market; the hazelnuts have been harvested, shelled, and bagged for sale; and the cranberries arrive from the Long Beach, Washington, coastal bogs. I buy sweetened dried cranberries from a local producer, but they are readily available at the grocery store (Ocean Spray is a good-quality packager), found alongside raisins and other dried fruits. This salad is a snap to assemble if you buy the packaged prewashed and trimmed baby spinach.
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons whole-grain mustard
1 teaspoon sugar
1 teaspoon kosher or sea salt
Freshly ground pepper
1 cup thinly sliced red onion
1/3 cup sweetened dried cranberries
8 cups lightly packed fresh baby spinach leaves, stemmed if needed
2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
2/3 cup hazelnuts, toasted (see Cook's Notes) and chopped
To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.
In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.
To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.
Try to buy shelled hazelnuts (also called filberts) with the brown, papery skins removed as well. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375°F oven. Toast for about 12 minutes until lightly browned. If the nuts still have the skins on, transfer them while they’re hot to a clean kitchen towel. (Use a clean towel that is old or you don’t mind washing with bleach, because the skins tend to discolor the fabric.) Rub the nuts to remove most of the skins (they never come completely off).
You can substitute unsalted cashews for the hazelnuts. Toast cashews, as directed above for hazelnuts, for 8 to 10 minutes until lightly browned.
Do Ahead The dressing can be made up to 1 day in advance, covered tightly, and refrigerated. Remove from the refrigerator 2 hours before serving. The nuts can be toasted up to 1 day in advance; store at room temperature in an airtight container. The onions and cranberries can be prepared up to up to 4 hours in advance. Set aside at room temperature.