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Purchased from Mitchell & Rammelsburg Furniture by Jesse Smith Norton (1826-1887), a Civil War colonel who lived in Toledo, Ohio.
The firm of Mitchell and Rammelsburg was perhaps the best known of the Cincinnati Victorian furniture makers. Robert Mitchell came to Cincinnati in 1829, an Irish immigrant intent on making his mark. After apprenticing himself to established cabinetmakers, he struck out on his own in 1836, eventually forming a partnership that would last until almost the end of the century.
Mitchell's counterpart was Frederick Rammelsburg, one of the thousands of German immigrants who settled in Cincinnati during a great wave of 19th-century settlement.
From their five-story showroom on Columbia Street, Mitchell and Rammelsburg advertised sofas, chairs and cased furniture — sideboards, dressers, desks and elaborate dining and bedroom suites.
Jesse Smith Norton enlisted as the 35 year old Colonel of the 21st Ohio Volunteer Infantry, enlisting on April 27, 1861 and receiving his commission May 15, 1861.
During the summer campaign of 1861, Colonel Norton was seriously wounded in the hip and captured July 17, 1861 at the Battle of Scarey Creek in western Virginia. Detained by the Confederates only briefly, then paroled, he returned home to recover and mustered out with the regiment August 12, 1861.
He was retained as Colonel of the 21st Ohio for three years' service. He led the regiment through the summer of 1862, where in northern Alabama, a number of problems came home to roost for him. In the first place, he had never been formally exchanged since his capture in July 1861, so his leadership of the 21st Ohio was in direct violation of his parole.
In the second instance, his departing divisional commander Brigadier General Ormsby M. Mitchel discovered him at a clambake with well-known Alabama secessionists.
Combined with an accusation of stealing then selling government horses for personal profit, Norton spent the next several months shuttling between his home in Perrysburg, Ohio and the capitals of Columbus and Washington, D.C. trying to clear his name. Meeting indifferent success, he resigned his commission to date December 20, 1862.
Served with Salad and Garlic bread, topped with Homestyle Italian Meat Sauce and parmesan.
Mil's Diner
36 South Abbott Ave
Milpitas, Calif
ID4U Studio
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It's been so long since I last did an upload, due to the past few months not being some of my best, but any how moving on and up.
I've been busy decorating and having a change around through the house.
Александра Калимбах
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Alexandra Borisova
alexandra-borisova.arxip.com Loft.
Разработка дизайн-проекта частного интерьера,...
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Food of the Mid-Autumn Festival: These baked moulds of pastries filled with lotus paste are most recognizable and they are the Cantonese style mooncakes. For this version, rounds of pastries are filled with lotus paste, wrapped in a delicious bake or snow skin pastry.
Mooncakes come in many varieties, People of the Hokkien and Teochew dialect groups have their own type of mooncakes, The Hokkien ones are called “tau sar piah” that are wrapped in red and white paper in a long cylindrical roll. The Teochew yam moonckakes come in flaky spiral crispy skin. Yam is always used as filling instead of the most common lotus paste.
Businessmen are so innovative, today; consumers are spoiled of choice of mooncakes in varieties of flavours, sizes and packaging. But, like us, old-timers prefer the traditional lotus paste with salted egg yolk mooncakes, which are still the best.
Pomelo, which resembles giant grapefruit, is imported from Malaysia and Thailand. It is a part of this festival and is considered an auspicious fruit. Miniature yams are only sold during the Mid-Autumn Festival. They are usually eaten along with mooncakes. They are steamed, eaten with the skin peeled and then dipped in granulated sugar.
This is a variant of my 5-spiced roast chicken. The 5 spices were omitted and among other seasonings, lots of ground white pepper and black pepper were used to season the chicken. I had only sprinkled and rubbed in black pepper in the bird’s cavity though. It was left to marinate for 2 hours and then roasted in the oven for 1 ¼ hours. Honey was diluted with light soya sauce and used to bask the bird during the last ½ an hour of the cooking time. Honey tends to burn quickly, so pay attention to this, and be watchful!
Umm, a delicious concoction...over all the skin is most delicious and YH likes it especially!
My Version
Recipe:
Peppery Honey Chicken
Ingredients:
1 whole chicken [1.3 - 1.5 kg]
1 tbsp light soya sauce
1/3 tsp dark soya sauce
½ tbsp wine
Salt, ajinomoto, white pepper and black pepper to taste
Glaze mixture:
1tbsp honey
½ tbsp light soya sauce
Method:
1. Clean and dry the chicken and then cut the chicken along its back bone.
2. Rub the chicken with all the seasonings except black pepper.
3. Sprinkle black pepper into the cavity of the chicken and rub in evenly.
4. Lined and greased a roasting pan, laid the chicken flat. [Refer to photo]
5. Bake in a pre-heated oven for 45 minutes.
6. Brush the glaze mixture on the chicken and baked for another ½ an hour till done.
I love these mats. I have made several for gifts and I have three sets for home. They are easy and pretty, and they get better as they are washed and used.
Family outing on the 7th day of Chinese New Year on YH's off day. He was treating us to a movie, Ghost Rider, at Plaza Singapora. YH said there will be part two of this movie. I am looking forward to its production!
This photo was taken while the rest of us were shopping at a supermarket and were waiting for YH who was at an internet cafe.
No. 231. This beautiful and unusual home is as complete as a house can be. Upstairs is a very large bedroom 11x23 feet, another 10x15 feet, a large enclosed sleeping porch, a maid's room a tiled bath and numerous large closets.
hours of preparations done by my cousin Susan H, best thanksgiving yet ;)
Canon 5D Mark II,
50mm 1.2L
This is a mixture of Thai fragrant rice and Australian Calrose rice. It has been quite a long time since I last cooked this combination.
This largest mall in Singapore, Vivo City, is the centerpiece of the Harbour Front precinct, an idea first conceived in 1997 as a world-class waterfront city.
For details, please click the links here: www.wildsingapore.com/sos/media/040924-1.htm
and Vivo City
Vivo City has opened its door to the public since Saturday, October 7 and its Grand Opening is scheduled on 1st December 2006.
How to get there by rail? Here's a link to our public transport system, take a look if you like: Rail Map And Public Transport
I don't know where I will be during this year's middle autumn festival, which is one of the most important Chinese traditional festivals. I made "ZongZi" in last traditional festival, DuanWu. This time, it's MoonCake.
Read story and background about Middle-Autumn Festival, please go here:
en.wikipedia.org/wiki/Mid-Autumn_Festival
See how moon cake actually looks like and how many categories it has, please go here:
en.wikipedia.org/wiki/Moon_cake
We actually saw a mooncake pattern in an old Chinese grocery store, but we didn't buy it. Really really regret that. We searched/looked for it in different places recently, but failed.
Anyway, simply use some replacements, we can still make homestyle snowy moon cake. It was really successful, and far far beyond our expectation.
Inside is Red bean.
I found these images of an antique Burmese silver repousse bowl on YouTube in a popular UK TV series | Dickinson’s Real Deal | Season 10 Episode 8 | HomeStyle. The vendor sold the lot for which he had paid £5? to a dealer for £120. The dealer was born and schooled in Putao, the town in which the bowl had been hand made.
STUNNING Burmese Silver Repousse Bowl | Dickinson's Real Deal | S08 E29 ...
Putao is located towards the northern part of Myanmar in the state of Kachin. The State is very close to the borders between the Myanmar and neighboring China and India. Putao is at a distance of 1,120 km from the countries capital city, Naypyidaw. The town Putao is surrounded by dense flora and fauna and also bounded by snow capped mountains. The geographical coordinates puts the place at 2600’ N and 97030’ E.
As per historians, since ancient times there existed a trade route between the Chinese rulers and Myanmar in this region. On 12th February 1947, an agreement known as the Panglong agreement was signed between the then Burmese government and the states such as Shan, Kachin along with the Chinese. In the year 1948, the Kachin state was created without British run government districts of Myitkyina and Bhao along with Putao in the north. Drawing of clear territorial boundaries especially in the northern part of Myanmar took place in the year 1960, keeping in view of the Chinese governments methodology of capturing most part of Upper Kachin state into their boundaries. The army belonging to the Kachin state was once part of the Burmese army until the year 1962 wherein the Kachin army withdrew their support and formed what is known as KIA (Kachin Independence Army) with the support of KIO (Kachin Independent Organization).
People & Culture of Putao:
Languages spoken by the people of Putao are Burmese, Jingpho, Kayah, Karen and Chin. However, Burmese is the official language of the country. Singing and dancing forms an integral part of the country. There are different religions worshipped in the country, Myanmar. Majority of the population of Putao, worship Buddhism, while others either follow Islam, Hinduism or Christianity.
Food and Shopping at Putao:
Putao is one of the ancient towns in Myanmar and various religion people stay in the region and offers authentic and traditional Burmese and Chinese cuisines both vegetarian and non-vegetarian, cuisines and Mohinga is considered the national dish of the country, Myanmar.
I spotted some Burmese muslims marching east on Bloor Street West.
A lovely little arrangement I found on a houseboat along Strandvägen in centrel Stockholm. The owners of these charming antique vessels have really done them up in a loving way.
Sears Kit House • The Belmont • From 1931 catalog.
Available from 1931 to 1933.
An English Cottage - English Cottage Style House
We last ate this noodle in Clementi since 3 years ago. This is the first time we cooked it since moving to Punggol 21. Somehow, udon is preferred.
These types of local yellow noodles, round or flat, are usually coated with oil; it is best to rinse them with running tap water just before cooking.
Use and purpose of alkaline water:
Alkaline water, also known as “gan sui” in Cantonese and “air abu” in Malay, is a clear solution of the salts sodium carbonate and potassium carbonate, and sometimes sodium phosphate.
Because it is often called “lye” water, it is frequently confused with lye or caustic soda, which is sodium hydroxide, a much harsher chemical that has limited culinary applications in the West.
In the Asian kitchen, alkaline water has few and specific uses. The characteristic springiness of Hong Kong style “mee” noodle is due to “gan sui”, which is added to noodle dough to firm up its texture, and give it a yellow tint.
It does the same for glutinous rice in “kee chang” (yellow alkaline glutinous rice dumplings) and in their Malay cousin, “kuih lopes”.
Steamed rice-flour dough, for example, in Nyonya “kuih kosui” and “ang koo kuih” skin, can also be given a firmer consistency by carefully measured amounts of alkaline water.
Dried cuttlefish or squid are sometimes briefly soaked in “gan sui” for the opposite effect - it makes them more tender when rehydrated.
As Asians do not fancy the slightly sour, acidic flavour of slowly fermented bread dough so beloved in the West, dim sum chefs add alkaline water to buns “pau” dough to neutralise any yeasty, sour overtones.
Alkaline water is sometimes used as a rising agent in the same way that baking soda is. For instance, it is stirred into “ma lai kou” batter, where it reacts with acids in the brown sugar to produce bubbles that yield a light, fluffy steamed cake.
Tips extracted from Sunday Times