Eurovision Song Contest 2010 - Best Songs and Videos
The participants: http://www.eurovision.tv/page/oslo2010/the-participants
The winner:
Lena - Satellite (Germany)
The second best:
maNga - We Could Be The Same (Turkey). Profile and lyrics.
Some of the other songs:
Je Ne Sais Quoi - Hera Björk (Iceland)
Giorgos Alkaios & Friends - OPA! (Greece). Profile and lyrics in Greek and English.
Eva Rivas - Apricot Stone (Armenia)
Juliana Pasha - It's All About You (Albania)
Feminnem - Lako Je Sve (Croatia)
Chanée & N'Evergreen - In A Moment Like This (Denmark)
Jessy Matador - Alllez Olla Olé (France)
Paula Seling & Ovi - Playing With Fire
The winner:
Lena - Satellite (Germany)
The second best:
maNga - We Could Be The Same (Turkey). Profile and lyrics.
Some of the other songs:
Je Ne Sais Quoi - Hera Björk (Iceland)
Giorgos Alkaios & Friends - OPA! (Greece). Profile and lyrics in Greek and English.
Eva Rivas - Apricot Stone (Armenia)
Juliana Pasha - It's All About You (Albania)
Feminnem - Lako Je Sve (Croatia)
Chanée & N'Evergreen - In A Moment Like This (Denmark)
Jessy Matador - Alllez Olla Olé (France)
Paula Seling & Ovi - Playing With Fire
Related:
Banitsa
From Wikipedia:
Banitsa (Bulgarian: Баница, also transliterated as banica and banitza) is a traditional Bulgarian pastry prepared by layering a mixture of whisked eggs and pieces of cheese (sirene) between filo pastry and then baking it in an oven.
Traditionally, lucky charms are put into the pastry on certain occasions, particularly on Christmas Eve, the first day of Christmas, or New Year's Eve. These charms may be coins or small symbolic objects (e.g., a small piece of a dogwood branch with a bud, symbolizing health or longevity). More recently, people have started writing happy wishes on small pieces of paper and wrapping them in tin foil. Wishes may include happiness, health, or success throughout the new year.
Banitsa is served for breakfast with plain yogurt, ayran, or boza. It can be eaten hot or cold. Some varieties include banitsa with spinach (spanachena banitsa) or the sweet version, banitsa with milk (mlechna banitsa) or pumpkin (tikvenik).
Traditionally, banitsa is made with homemade or commercially made pastry sheets that are prepared from a baker's hard dough including flour, eggs, and water. At home the sheets can be spread by continuously pulling the sheet of dough with one's fingers until it becomes less than a millimeter thin, or by using a rolling-pin in several stages with vegetable oil sprinkled between the partially spread leaves, or by a very difficult technique comprising waving movements of the entire sheet over the head of the cook, which resembles pizza dough making techniques.
Another sort of banitsa is called tutmanik (тутманик) and is made with leavened sheets. The usual filling is cheese.
The traditional filling is made of crushed white or feta cheese, yoghurt, and eggs. Sometimes baking soda is added to the yogurt, which makes the yogurt rise (as the baking soda reacts with the acid in yogurt). The addition of baking soda results in a fluffier filling.
Vegetable fillings include spinach, nettles, leeks, onions, or sauerkraut. The cabbage variant is called zelnik (зелник) and the leek variant is called luchnik (лучник). There are also meat fillings with minced meat, onions, and mushrooms.
Sweet fillings with apples (similar to apple pie or strudel) or pumpkin with sugar, walnuts and cinnamon exist as well. In some regions, only the walnuts, sugar, and cinnamon are used. The apple variant is called shtrudel (щрудел), and the pumpkin variant is tikvenik (тиквеник).
Preparation
In a large greased baking dish, individual sheets are layered one by one with small amounts of filling and vegetable oil between them. After half of the sheets are placed in the pan, a large portion of the filling is spooned onto the leaves and is then covered with the remaining sheets and filling in the same manner. The pastry is then baked at 200-250 degrees Celsius.
An alternative method of preparation is taking each sheet of dough, laying it out flat and sprinkling some of the filling on it. Then, the sheet is rolled up into a tight roll with the filling on the inside of the roll. The long roll is then taken and rolled up in a circle. This first sheet of dough is then placed in the baking pan. The process is repeated with the remaining sheets of dough and each consecutive roll is placed around the first one in the pan. The resulting shape resembles a spiral (see photo). The banitsa is then sprinkled with vegetable oil and baked.
Symbolism
In Bulgaria, banitsa is a symbol of Bulgarian cuisine and traditions. Traditionally, Bulgarians prepare and serve banitza on two holidays - Christmas and New Year's Eve. On these days, people add kismets (fortunes, lucky charms) into the banitsa. The lucky charms are usually small pieces of dogwood branch, which vary in numbers of buds on them. They symbolize health and longevity. The branches are hidden inside the banitsa, and the banitsa is then baked. When ready, the banitsa is cut in a way that each piece contains a dogwood branch. A wish is associated with each branch and the different number of buds on the branch helps to recognize the corresponding wish. The wishes include happiness, health, success, travel, etc. The banitsa is then spun on the table and everyone takes the piece which is in front of them when the spinning stops. Then they find their fortune inside the piece - the fortunes predict what one is to expect from the new year. The most common fortunes are "wealth", "health", "love", "marriage", "baby", "journey", etc.
Alternatively or in addition to the kismets, some add a coin or simply little pieces of paper with written fortunes on them (just like the ones in the fortune cookies). In this case, they are wrapped in tin foil to preserve them during baking.
The word "banitsa" is used as a simile for something (mainly documents and paperwork) crumpled, or badly maintained. For example, a police officer can make a remark to someone about letting his or her passport "become like a banitsa" (станал е на баница); a teacher might say this about a pupil's notebook.
References:
Banitsa. Wikipedia.
Cuisine of Bulgaria - Wikibooks http://goo.gl/fLpne
Bulgarian Cuisine http://goo.gl/FPYPi
Banitsa (Bulgarian: Баница, also transliterated as banica and banitza) is a traditional Bulgarian pastry prepared by layering a mixture of whisked eggs and pieces of cheese (sirene) between filo pastry and then baking it in an oven.
Traditionally, lucky charms are put into the pastry on certain occasions, particularly on Christmas Eve, the first day of Christmas, or New Year's Eve. These charms may be coins or small symbolic objects (e.g., a small piece of a dogwood branch with a bud, symbolizing health or longevity). More recently, people have started writing happy wishes on small pieces of paper and wrapping them in tin foil. Wishes may include happiness, health, or success throughout the new year.
Banitsa is served for breakfast with plain yogurt, ayran, or boza. It can be eaten hot or cold. Some varieties include banitsa with spinach (spanachena banitsa) or the sweet version, banitsa with milk (mlechna banitsa) or pumpkin (tikvenik).
Traditionally, banitsa is made with homemade or commercially made pastry sheets that are prepared from a baker's hard dough including flour, eggs, and water. At home the sheets can be spread by continuously pulling the sheet of dough with one's fingers until it becomes less than a millimeter thin, or by using a rolling-pin in several stages with vegetable oil sprinkled between the partially spread leaves, or by a very difficult technique comprising waving movements of the entire sheet over the head of the cook, which resembles pizza dough making techniques.
Another sort of banitsa is called tutmanik (тутманик) and is made with leavened sheets. The usual filling is cheese.
The traditional filling is made of crushed white or feta cheese, yoghurt, and eggs. Sometimes baking soda is added to the yogurt, which makes the yogurt rise (as the baking soda reacts with the acid in yogurt). The addition of baking soda results in a fluffier filling.
Vegetable fillings include spinach, nettles, leeks, onions, or sauerkraut. The cabbage variant is called zelnik (зелник) and the leek variant is called luchnik (лучник). There are also meat fillings with minced meat, onions, and mushrooms.
Sweet fillings with apples (similar to apple pie or strudel) or pumpkin with sugar, walnuts and cinnamon exist as well. In some regions, only the walnuts, sugar, and cinnamon are used. The apple variant is called shtrudel (щрудел), and the pumpkin variant is tikvenik (тиквеник).
Preparation
In a large greased baking dish, individual sheets are layered one by one with small amounts of filling and vegetable oil between them. After half of the sheets are placed in the pan, a large portion of the filling is spooned onto the leaves and is then covered with the remaining sheets and filling in the same manner. The pastry is then baked at 200-250 degrees Celsius.
An alternative method of preparation is taking each sheet of dough, laying it out flat and sprinkling some of the filling on it. Then, the sheet is rolled up into a tight roll with the filling on the inside of the roll. The long roll is then taken and rolled up in a circle. This first sheet of dough is then placed in the baking pan. The process is repeated with the remaining sheets of dough and each consecutive roll is placed around the first one in the pan. The resulting shape resembles a spiral (see photo). The banitsa is then sprinkled with vegetable oil and baked.
Symbolism
In Bulgaria, banitsa is a symbol of Bulgarian cuisine and traditions. Traditionally, Bulgarians prepare and serve banitza on two holidays - Christmas and New Year's Eve. On these days, people add kismets (fortunes, lucky charms) into the banitsa. The lucky charms are usually small pieces of dogwood branch, which vary in numbers of buds on them. They symbolize health and longevity. The branches are hidden inside the banitsa, and the banitsa is then baked. When ready, the banitsa is cut in a way that each piece contains a dogwood branch. A wish is associated with each branch and the different number of buds on the branch helps to recognize the corresponding wish. The wishes include happiness, health, success, travel, etc. The banitsa is then spun on the table and everyone takes the piece which is in front of them when the spinning stops. Then they find their fortune inside the piece - the fortunes predict what one is to expect from the new year. The most common fortunes are "wealth", "health", "love", "marriage", "baby", "journey", etc.
Alternatively or in addition to the kismets, some add a coin or simply little pieces of paper with written fortunes on them (just like the ones in the fortune cookies). In this case, they are wrapped in tin foil to preserve them during baking.
The word "banitsa" is used as a simile for something (mainly documents and paperwork) crumpled, or badly maintained. For example, a police officer can make a remark to someone about letting his or her passport "become like a banitsa" (станал е на баница); a teacher might say this about a pupil's notebook.
References:
Banitsa. Wikipedia.
Cuisine of Bulgaria - Wikibooks http://goo.gl/fLpne
Bulgarian Cuisine http://goo.gl/FPYPi
10 Questions for Willie Nelson - TIME Magazine
Time Magazine — May 13, 2010 — Willie Nelson's new album, 'Country Music,' is out now. Wilie Nelson will now take your questions.
References:
10 Questions for Willie Nelson. TIME.
Canned sardines at WholeFoods - Season brand
The lemon pepper sauce variety tastes better (shown on the left). The sodium content of each of these is 330 mg per serving - one can. The saturated fat content is a bit on the higher side because the fish has skin, i.e. these canned sardines are not skinless.
The sardines in olive oil are skinless and boneless and probably taste better that the ones shown above. The sodium content is about the same (serving size is half can).
Related:
Sardines in Douarnenez, France - chicagotribune.com http://goo.gl/pfD9b
Sardines' tough life: eaten by a whale, sea lions and the one that thought it had got away is speared by a marlin. Daily Mail photos, 2011.
Related:
Sardines in Douarnenez, France - chicagotribune.com http://goo.gl/pfD9b
Sardines' tough life: eaten by a whale, sea lions and the one that thought it had got away is speared by a marlin. Daily Mail photos, 2011.
Mick Jagger credits Rolling Stones longevity to luck, hard work and loyal fans
Rolling Stones singer Mick Jagger played down his status as an iconic rock 'n' roller during a Larry King interview airing now on CNN, crediting his band's longevity to luck, hard work and loyal fans.
References:
CNN.
Quick Recipe: Gyuveche
Gyuvetche is a mini version of gyuvech, Bulgarian oven-baked beef and vegetable stew. The recipe varies considerably but it can be made with eggs, onions, peppers, cheese, meat or salami.
Gyuvetche is a mini version of gyuvech.
Gyuvetche is a mini version of gyuvech.
Variations on the dish can also have other meat and vegetable ingredients. Meats can include chicken, pork, lamb or sometimes beef or fish (or the meat can be omitted), while vegetables may include onion, tomatoes, peppers, courgettes, eggplant, peas, potatoes, carrots, etc. The dish is flavoured with paprika and summer savoury and various other herbs, and may be cooked in a pan or in the oven.
Related:
Related:
Gyuvech. Wikipedia.
Pelargonium (geranium)
From Wikipedia:
Pelargonium is a genus of flowering plants which includes about 200 species of perennials, succulents, and shrubs, commonly known as geraniums or storksbills. Confusingly, Geranium is the correct botanical name of a separate genus of related plants often called Cranesbills. Gardeners sometimes refer to the members of Genus Pelargonium as "pelargoniums" in order to avoid the confusion, but the older common name "geranium" is still in regular use.
The first species of Pelargonium known to be cultivated was Pelargonium triste, a native of South Africa. It was probably brought to the botanical garden in Leiden before 1600 on ships which stopped at the Cape of Good Hope. In 1631, the English gardener, John Tradescant the elder, bought seeds from Rene Morin in Paris and introduced the plant to England. The name Pelargonium was introduced by Johannes Burman in 1738, from the Greek πελαργός, pelargós, stork, because part of the flower looks like a stork's beak.
Other than grown for their beauty, species of Pelargonium such as P. graveolens are important in the perfume industry and are cultivated and distilled for its scent. The varieties with rose scents are most commercially important.
Pelargoniums are believed to deter mosquitoes.
Garden geranium (Pelargonium x hortorum; syn. Pelargonium zonale) is one of the most common ornamental potted-plants, with over 200 varieties.
Species of Pelargonium are indigenous to Southern Africa and are drought and heat tolerant, and can tolerate only minor frosts. Pelargoniums are extremely popular garden plants, grown as annuals in temperate climates, and thousands of ornamental cultivars have been developed from about 20 of the species.
References:
Pelargonium. Wikipedia.
North American Cantaloupe
From Wikipedia:
Cucumis melo is a species in the family Cucurbitaceae, which includes nearly all melons and squashes. Cantaloupes range in size from 0.5 kg to 5.0 kg. Cantaloupe has come to mean any orange-fleshed melon.
The North American cantaloupe is Cucumis melo reticulatus, a different member of the same muskmelon species. It is named reticulatus because of its net-like (or reticulated) skin covering. It is a round melon with firm, orange, moderately sweet flesh and a thin reticulated light-brown rind.
The cantaloupe originated in India and Africa. Cantaloupes were originally cultivated by the Egyptians and later the Greeks and Romans.
Cantaloupes were first introduced to North America by Christopher Columbus on his second voyage to the New World in 1494. The W. Atlee Burpee Company developed and introduced the "Netted Gem" in 1881 from varieties then growing in North America.
Because they are descended from tropical plants, and tend to require warm temperatures throughout a relatively long growing period, cantaloupes grown in temperate climates are frequently started indoors, and grown indoors for 14 days or longer, before being transplanted outdoors.
Cantaloupe are often picked, and shipped, before fully ripening. Post-harvest practices include treatment with a sodium hypochlorite wash to prevent mold growth and salmonella growth. However this treatment can mask the melon's musky aroma.
Because the surface of a cantaloupe can contain harmful bacteria—in particular, salmonella —it is always a good idea to wash a melon thoroughly before cutting and consumption. Only store the fruit after cutting for less than three days to prevent risk of salmonella or other bacterial pathogens.
A moldy cantaloupe in a Peoria, Illinois market in 1941 was found to contain the best and highest quality penicillin after a worldwide search.
References:
http://en.wikipedia.org/wiki/Cantaloupe
The 39 Clues, Book 3: The Sword Thief - review of Audible.com book
The Sword Thief is the third book in The 39 Clues series. It was written by Peter Lerangis and was published by Scholastic in 2009. The Sword Thief follows the first two books in the series, The Maze of Bones by Rick Riordan and One False Note by Gordon Korman.
The Audible.com book is narrated by David Pittu and is 3 hrs and 51 min long.
The book starts with Dan and Amy in a Venice airport. They team up with Alistair Oh and fly with him on his private plane to Japan. Together they learn about Toyotomi Hideyoshi, the greatest warrior in the history of Japan.
They find a haiku, which tells them to use geometry to find Hideyoshi's treasure. They are chased by the Yakuza and are nearly killed. They decode another message in the shapes that tells them to go to Korea.
In Korea, they look at old books about the Cahill family in Alistair's secret library. By reading one of them, Amy and Dan figure out that the secret of the 39 Clues is the ability to make gold out of lead. They also figure out that they should go to a mountain called Pukhansan.
In the mountain, they find an entrance where all of Hideyoshi's treasure lies, and the third clue, gold. The Kabras betray them and block them inside the cave. They also figure out that the next clue is in Egypt.
References:
They find a haiku, which tells them to use geometry to find Hideyoshi's treasure. They are chased by the Yakuza and are nearly killed. They decode another message in the shapes that tells them to go to Korea.
In Korea, they look at old books about the Cahill family in Alistair's secret library. By reading one of them, Amy and Dan figure out that the secret of the 39 Clues is the ability to make gold out of lead. They also figure out that they should go to a mountain called Pukhansan.
In the mountain, they find an entrance where all of Hideyoshi's treasure lies, and the third clue, gold. The Kabras betray them and block them inside the cave. They also figure out that the next clue is in Egypt.
References:
The Sword Thief. Wikipedia.
Investigating the art of the audiobook - Audible founder reports 40% growth in unit sales every year http://goo.gl/q1Iqh
Investigating the art of the audiobook - Audible founder reports 40% growth in unit sales every year http://goo.gl/q1Iqh
Lee G. Simmons Conservation Park and Wildlife Safari in Nebraska
The Wildlife Safari Park is a four mile, drive-through North American wildlife adventure. Visitors feel like they're on an actual safari, coming face-to-face with North American plants and animals such as elk, white-tailed deer, bison, pronghorn antelope and waterfowl. It opened on June 5, 1998.
Prairies and Wetlands
Half of this 440-acre nature area in the Platte River hill country is filled with prairies and wetlands, while the other half is used for conservation and breeding of rare and endangered wildlife.
Among the scenic prairies, wild turkeys roam among large hoofstock.
Ducks, swans, geese and pelicans make their way from pond to pond and graceful cranes found their home at Crane Meadows.
Deer dart between the trees and the antelope race across the meadow. The horticulture at the Wildlife Safari Park includes flowers and plants native to Nebraska.
Wolf Canyon
Take a short hike and cross a historic bridge to see black bears and a family of gray wolves at Wolf Canyon and other native, North American wildlife.
Hiking Trails
Wolf Canyon foot trail is for the beginning hiker and Moose Lake foot trail is for the more advanced hiker.
North America's largest bronze bison herd, which consists of nine large sculptures at the entrance, gives visitors an opportunity to touch and stand next to a bigger than life-size bison.
LOCATION: Exit 426 off Nebraska's Interstate 80. Approximately 22 miles from Omaha/Lincoln near Mahoney State Park and Strategic Air and Space Museum.
HOURS: March 27, 2010 to October 31, 2010 from 9:30 a.m. - 5 p.m. daily
ADMISSION: $6 adults, $4 children (3-11), $5 seniors. Omaha's Henry Doorly Zoo Members and reciprocal Zoo members receive $1 off.
View Larger Map
Prairies and Wetlands
Half of this 440-acre nature area in the Platte River hill country is filled with prairies and wetlands, while the other half is used for conservation and breeding of rare and endangered wildlife.
Among the scenic prairies, wild turkeys roam among large hoofstock.
Ducks, swans, geese and pelicans make their way from pond to pond and graceful cranes found their home at Crane Meadows.
Deer dart between the trees and the antelope race across the meadow. The horticulture at the Wildlife Safari Park includes flowers and plants native to Nebraska.
Wolf Canyon
Take a short hike and cross a historic bridge to see black bears and a family of gray wolves at Wolf Canyon and other native, North American wildlife.
Hiking Trails
Wolf Canyon foot trail is for the beginning hiker and Moose Lake foot trail is for the more advanced hiker.
North America's largest bronze bison herd, which consists of nine large sculptures at the entrance, gives visitors an opportunity to touch and stand next to a bigger than life-size bison.
LOCATION: Exit 426 off Nebraska's Interstate 80. Approximately 22 miles from Omaha/Lincoln near Mahoney State Park and Strategic Air and Space Museum.
HOURS: March 27, 2010 to October 31, 2010 from 9:30 a.m. - 5 p.m. daily
ADMISSION: $6 adults, $4 children (3-11), $5 seniors. Omaha's Henry Doorly Zoo Members and reciprocal Zoo members receive $1 off.
View Larger Map
References:
Simmons' Wildlife Safari. Omaha Zoo.
Beers that are 6 times stronger than a Bud - 32% alcohol by volume - TIME Taste Test
How does high-alcohol beer taste? TIME samples Tactical Nuclear Penguin and Sink the Bismarck! - two beers that are six times stronger than a Bud.
"BrewDog, a three-year-old Scottish microbrewery, released a new brand, dubbed Tactical Nuclear Penguin. The beer set a new record by weighing in at a scary 32% alcohol by volume (ABV), more than six times the strength of familiar domestic brands like Budweiser."
References:
Super-High-Alcohol Beer Heads to the U.S. TIME.
The sad state of German beer culture - Slate Magazine, 2011.
Oktoberfest: 5 delicious styles of German beer - Slate Magazine, 2011.
Oktoberfest: 5 delicious styles of German beer - Slate Magazine, 2011.
One of the most influential conductors
Russian conductor and TIME 100 honoree, Valery Gergiev, long-time director of St. Petersburg's Mariinsky Theater, helms the podium in New York for a series of landmark concerts
Read more:
http://www.time.com/time/video/player/0,32068,83047911001_0,00.html
Bulgarian Cuisine: Mekitsa
Mekitsa (Bulgarian: мекица; plural mekitsi, mekici, mekitzi) is a traditional Bulgarian dish made of kneaded dough made with yoghurt that is deep fried.
They are made with flour, eggs, yoghurt, a leavening agent, water, salt, and oil, and are traditionally served with jam or white cheese (sirene). Mekitsa is conventionally a breakfast dish and is inherently similar to Hungarian lángos.
After the dough rises, it is torn into small balls, spread into circles and fried in fat. In some recipes, yeast, bread soda, milk or yoghurt might be used.
Dough for plain mekitsi.
Dough for mekitsi filled with cheese.
A recipe from Silistra involves yoghurt and bread soda, one from a village near Stara Zagora uses yeast and yoghurt, and a recipe from Aytos suggests yeast and milk. It is recommended that the shaping of mekitsi before their frying be done with wet hands.
Mekitsi are fried.
When served, mekitsa is often powdered with sugar or garnished with jam or sirene (white cheese). Unlike Hungarian lángos, mekitsa is not served with mayonnaise or ketchup and is not so richly garnished.
Mekitsi ready to be served.
The name is derived from the Bulgarian root mek ("soft"), referring to the dish's texture. –itsa is a Slavic feminine suffix.
References:
Mekitsa. Wikipedia.
Find Bulgarian Food
Cuisine of Bulgaria - Wikibooks http://goo.gl/fLpne
They are made with flour, eggs, yoghurt, a leavening agent, water, salt, and oil, and are traditionally served with jam or white cheese (sirene). Mekitsa is conventionally a breakfast dish and is inherently similar to Hungarian lángos.
After the dough rises, it is torn into small balls, spread into circles and fried in fat. In some recipes, yeast, bread soda, milk or yoghurt might be used.
Dough for plain mekitsi.
Dough for mekitsi filled with cheese.
A recipe from Silistra involves yoghurt and bread soda, one from a village near Stara Zagora uses yeast and yoghurt, and a recipe from Aytos suggests yeast and milk. It is recommended that the shaping of mekitsi before their frying be done with wet hands.
Mekitsi are fried.
When served, mekitsa is often powdered with sugar or garnished with jam or sirene (white cheese). Unlike Hungarian lángos, mekitsa is not served with mayonnaise or ketchup and is not so richly garnished.
Mekitsi ready to be served.
The name is derived from the Bulgarian root mek ("soft"), referring to the dish's texture. –itsa is a Slavic feminine suffix.
References:
Mekitsa. Wikipedia.
Find Bulgarian Food
Cuisine of Bulgaria - Wikibooks http://goo.gl/fLpne
Plants at Costco (May 2010)
Roseum Elegans Rhododendron
Roseum Elegans Rhododendron
Blue spruce - "Blue is Cool"
Blue spruce
Coleus is a genus of perennial plants.
Feta cheese
Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. A sheep's milk cheese, varying amounts of goats’ milk may be added, as long as goat milk makes up less than 30% of the total mixture. Since 2005, feta has been a protected designation of origin product in the European Union. Although traditional feta cheese should only include sheep and goat's milk, it is quite common that cheese sold as 'feta' includes cow's milk, or even is composed exclusively of cow's milk.
Feta cheese by President, sold at Costco, has a relatively low salt content (shown above).
Feta is an aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads, pastries and in baking, notably in the popular phyllo-based dishes spanakopita ("spinach pie") and tyropita ("cheese pie") and combined with olive oil and vegetables.
Similar white brined cheeses (often called 'white cheese' in various languages) are found in the eastern Mediterranean and around the Black Sea.
References:
Cheese recipes with Junket rennet tablets, by David Fankhauser, PhD http://bit.ly/YYzIiR
Feta cheese. Wikipedia.
Feta cheese by President, sold at Costco, has a relatively low salt content (shown above).
Feta is an aged cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads, pastries and in baking, notably in the popular phyllo-based dishes spanakopita ("spinach pie") and tyropita ("cheese pie") and combined with olive oil and vegetables.
Similar white brined cheeses (often called 'white cheese' in various languages) are found in the eastern Mediterranean and around the Black Sea.
References:
Cheese recipes with Junket rennet tablets, by David Fankhauser, PhD http://bit.ly/YYzIiR
Feta cheese. Wikipedia.
Vidalia onion
A Vidalia onion is a sweet onion of certain varieties, grown in a production area defined by law in Georgia and by the United States Code of Federal Regulations (CFR).
The onions were first grown near Vidalia, Georgia, in the early 1930s. It is an unusually sweet variety of onion, due to the low amount of sulfur in the soil in which the onions are grown.
Georgia's state legislature passed the "Vidalia Onion Act of 1986" which authorized a trademark for "Vidalia Onions" and limits the production area to Georgia or any subset as defined by the state's Commissioner of Agriculture.
The Vidalia onion was named Georgia's official state vegetable in 1990.
The onions were first grown near Vidalia, Georgia, in the early 1930s. It is an unusually sweet variety of onion, due to the low amount of sulfur in the soil in which the onions are grown.
Georgia's state legislature passed the "Vidalia Onion Act of 1986" which authorized a trademark for "Vidalia Onions" and limits the production area to Georgia or any subset as defined by the state's Commissioner of Agriculture.
The Vidalia onion was named Georgia's official state vegetable in 1990.
References:
Vidalia onion. Wikipedia.
Marcona almond
The Marcona variety of almond, which is shorter, rounder, sweeter, and more delicate in texture than other varieties, originated in Spain.
Marcona almonds are traditionally served after being lightly fried in oil, and are also used by Spanish chefs to prepare a dessert called turrón.
References:
Almond. Wikipedia.
The Foodie Physician: How to Make Your Own Holiday Spiced Nuts http://goo.gl/dg7hU
Water-intensive crop: California's Thirsty Almonds http://buff.ly/1g0aHZt
Forelle Pear
Forelle pear is cultivar of the European pear. A cultivar is a cultivated variety of a plant that has been deliberately selected for specific desirable characteristics (such as the colour and form of the flower, yield of the crop, disease resistance etc.).
The European Pear (Pyrus communis) is a species of pear native to central and eastern Europe and southwest Asia. The European Pear is one of the most important fruits of temperate regions, being the species from which most orchard pear cultivars grown in Europe, North America and Australia are developed.
European pear trees are not quite as hardy as apples, but nearly so. For best and most consistent quality, European Pears are picked when the fruit matures, but before they are ripe. Fruit allowed to ripen on the tree often drops before it can be picked and in any event will be hard to pick without bruising.
Fermented pear juice is called perry.
There are relatively few cultivars of European or Asian pear grown worldwide. Only about 20-25 European and 10-20 Asian cultivars represent virtually all the pears of commerce. Almost all European cultivars were chance seedlings or selections originating in western Europe, mostly France.
'Bartlett' is the most common pear cultivar in the world, and represents about 75% of US pear production.
The European Pear (Pyrus communis) is a species of pear native to central and eastern Europe and southwest Asia. The European Pear is one of the most important fruits of temperate regions, being the species from which most orchard pear cultivars grown in Europe, North America and Australia are developed.
European pear trees are not quite as hardy as apples, but nearly so. For best and most consistent quality, European Pears are picked when the fruit matures, but before they are ripe. Fruit allowed to ripen on the tree often drops before it can be picked and in any event will be hard to pick without bruising.
Fermented pear juice is called perry.
There are relatively few cultivars of European or Asian pear grown worldwide. Only about 20-25 European and 10-20 Asian cultivars represent virtually all the pears of commerce. Almost all European cultivars were chance seedlings or selections originating in western Europe, mostly France.
'Bartlett' is the most common pear cultivar in the world, and represents about 75% of US pear production.
References:
European Pear. Wikipedia.
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Creighton University Dental School
Creighton University dental school
Connection between Creighton University medical center and dental school, ER transport helicopter lands on roof (shown). MedVac helicopter landing at Creighton University Medical Center (right).
Creighton University badge in the library. Creighton University library (right).
Reading space at Creighton University library.
Creighton University medical center.
Creighton University cardiac center.
Creighton University medical center - a view from east.
Creighton University medical center - a view from north.
External staircase - Creighton University medical center.
Glass corridor to staff parking lot at Creighton University medical center.
Milk factory across the street from Creighton University dental school.
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