This is an ovule wall in the Gynoecium of Asarum canadense, or wild ginger. Calcium oxalate crystals are evident in the outer wall of the ovule tissue (ca. 2 um yellow features.) Imaging with crossed polarizers shows their birefringent crystalline nature, e.g., www.flickr.com/photos/14643312@N02/17921887815. These appear to be single crystals with typically one per cell. The safranin-o has stained nuclei and what I presume are lignin rich tissues, while the fast green has stained the cell walls.

The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 48 hr. Dehydrated in 35, 50, 75, 85, 95, 99 % IPA in water, 6 hours each min. Infiltrated in xylene saturated with Paraplast for 2 days, followed by 2 changes of melted Praplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 11 micron. Cleared in xylene, 5 min, 2X. Rehydrated in 99, 95, 80, 70 %IPA. Stained in Johansen's Safranin-O, Fast Green (24 hours in Safranin-O, 15 sec. in fast green). Cleared 2 X in xylene 10 min each and mounted with DPEX.

Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of 200X, using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.

This is part of the Paraphyses of a moss. These single cell wide hairs surround the female gametophyte in the moss. They contain chloroplasts as shown here.

The following protocol is largely based on Chamberlain, "Methods in Plant Histology, 5th ed., 1905. Fixed 24 hours in aqueous chromic acid-acetic acid (3.7 g potassium dichromate/l + 10 ml glacial acetic acid/l). (The substation of potassium dichromate for chromic acid based on equivalent chromate conc. is reported to work as long as the pH is less than 3.4). Washed 24 hours in flowing water. Dehydrated in 10, 35, 50, 75, 85, 95, 99 % IPA in water, min 6 hours each. Cleared in IPA:Xylene at 3:1, 2:1, 1:3,1 hour each and pure xylene for 10 min. Infiltrated in xylene saturated with Paraplast for 5 days, followed by 3 changes of melted Praplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 7 micron. Cleared in Xylene 2X, 10 min each. Rehydrated 99, 95, 70 % IPA, followed by water for 5-10 min each. Stained in Gills Haematoxylin, 5 sec, water washed 5 min. Stained 1% Eosin, 1 min. Dehydrated 2X 99% IPA, 2 MIN. Cleared 2X xyene 2.5 min each. Mounted with DEPEX.

Basic Stuff-- cook some soba noodles, stick frozen fish balls into boiling water with soba and fry with some mirin, teriyaki sauce and oil. Oh, and I threw in some rehydrated hijiki for some extra flavour into the soba! :)

~All tips for improvement welcome!~

These dried abalone were about 10cm. They must have been huge when rehydrated!

Not sure what the difference in the abalone are though. I could see that the top basket contains abalone with the tentacles intact, but the abalone in the middle tray don't seem to have tentacles.

The Chinese text on the sign above specifies that they are specialists in Australian-sourced 鲍鱼 abalone, 海参 sea cucumber, 鱼翅 shark fin, 鱼肚 fish stomach/maw products. All highly prized delicacies.

澳洲源裕鲍参翅肚专门店

Australia Fortune Company

Fortune Company

+61292126228 / +61416218966

Shop C / 438 Sussex St

Sydney NSW 2000

Just before arriving at Duke Farms Nature Preserve, my wife and I had decided to pick up a lunch to eat before beginning our walk and photo ops. Upon leaving the store, right in front of the building was a stand with a variety of mums in pots, and there, as clear as day, was this sad looking Praying Mantis that had been put through the ringer. It appeared totally devoid of energy and seemed so lethargic. There were all kinds of marks on it with several patches of what we believed was tar. Somehow, this poor creature was caught in the transport process where possible machinery was employed, and it did turn out to be patches of tar stuck to the body. My wife reached out for it, since it was fully exposed, and could have easily become the victim of a bird on the hunt, or a customer seeking to purchase one of the planters, only to panic, when discovering this large insect. For us, the Praying Mantis is our very favorite of all amongst the world of insects—the near human like head movement and body language are so fascinating, almost as if they possess a sense of rational intelligence. Anyhow, we took the critter with us, allowing it to rest on my wife’s sleeve. It was so weak, and moved so slowly. A few minutes later, we reached the parking area of Duke Farms. There, we took out our store bought lunches—sushi rolls and tuna wrap. Knowing from past experience, we extracted some avocado pieces from one of the sushi rolls, and then cut off some smaller chunks. While sitting in the car, and enjoying the beautiful view of the meadows and the nearby Solar Array, we all ate our lunches, and the PM came to life and devoured the chunk of avocado provided. The energy level returned instantly, and when a few drops of water was placed on the other chunk, it was quite obvious that it needed to rehydrate, for it went straight to this other piece and consumed it with gusto. We had seen a variety of Praying Mantis egg casings all about in the different meadows, including the ones near the orientation center and parking area. Our new friend was so energized now, and was ready to step into its new environment. Being one of a very common species typically seen in the area, we knew that it had a healthy future here. Most of the blotches of tar and other matters were removed from the body when we first had it with us in the car, but one particular mass was simply too risky to pull off without injuring the little one, so it remained, giving us reason to name it TAR BACK. We released it right into the dense vegetation in the Solar Array section by the parking lot, and it appeared to be at home, comfortably navigating the stems and leaves, before taking its position under the vast canopy. Its graceful, but calculated movement, as it traversed from one bush to another was amazing. We knew that this neighborhood would be perfect . . .

The late, Doris Duke, had left a wonderful legacy in converting her magnificent estate into a Natural Wildlife Preserve for the public’s education and enjoyment. The paths throughout the estate offer such splendid scenery. One is forever exploring, always seeing something subtly beautiful. There are always pleasant surprises, from the general scenery to the world of the wildlife, even tiny insects and flowers are enjoyable to observe. The bucolic nature of the preserve is so relaxing—akin to meditating while experiencing the landscape. The beauty of visiting Duke Farms is that so many incredible views are there simply by observing all of the surroundings. Spotting new and fascinating critters always adds to the experience.

Momma,

Today's your birthday. You're 60. You would be 60. I don't even know how to word that. See, you're dead so I guess you're not technically 60...but it's still your birthday and Saysay and I just sang Happy Birthday to you. Which, I'll be honest, kinda sucked. We want to celebrate your birthday and still can't. We want to call you and sing to you and tell you how thankful we are that you were born, that you birthed us, and were then able to raise us and love us the way you did. Or at least call you and hear how your day was. At least know that you had a day. That there was something continuous for you, even if there isn't for us.

Because we wonder whether you'd still be dying your hair blonde or whether you'd finally let it grey. We wonder whether you'd still be wearing Beautiful perfume by Estee Lauder. We wonder whether you'd still be as terrible at brushing your teeth, getting your hands covered in toothpaste spittle within 20 seconds flat. Or whether you would have been out in your garden today, wearing your pink tank top and blue jean shorts. Whether you'd get as covered in dirt as you used to, forgetting to eat or drink anything for hours until on the verge of passing out you'd tromp into the house, happy and goofy with tiredness and sweat, grab a Corona and maybe a lime and go back outside to sit in the shade and "rehydrate". And whether your response to our prodding about whether you also wanted a glass of water would be "Strong like bull!" in your Russian momma impersonation. And whether you'd then make us giggle with a quick bob of your head and your Indian-accented "very good fine fine."

We wonder if your hands would feel any different. If those ridges in your fingernails would still be there. If your skin would still be as dry and cracked. We wonder if you'd still get as excited to get into your "jammies" after a long day at work and whether you'd snore at night like a pack of backfiring 1972 Chevy Novas. We wonder if you'd still come home starving and devour half a pound of monterrey jack cheese, and whether you'd still make your one-of-a-kind cheese sandwiches consisting of white bread, french's mustard, and the other half pound of monterrey jack cheese. We wonder whether your leg would still get tired after long days and your limp would come out. We wonder whether you would have shrunk at all and whether we could squeeze you closer and wrap around more of you in a hug. We wonder whether you would still be wearing that muave lipstick and if you'd still be putting a quarter cup of that terrible hazelnut creamer in your coffee every morning, still take one or two sips only to then tear ass around the house and either forget about it as you shot off to work or put it in the microwave so you could forget about it there. We wonder whether your blueberry pancakes would still be gooey inside just the way Melia likes them and the way I can't stand, and whether you'd still butter, cut, and syrup Eggo waffles with the same ungodly ability that somehow transformed it into the perfect cubed vehicle for hot syrupy butter. We wonder if you'd still draw on our backs for so long that we'd feel your hand stop as you nodded off to sleep and then jerk back as you'd wake. And whether you'd then keep drawing for another 15 minutes after that.

We wonder what kind of new stories we would have to laugh about. What kind of stories we would make over this next year and the year after.

We wonder if and when we'll be able to really celebrate your birthday and what kind of celebration it would be. We wonder what it will feel like when it gets "easier" because it's already getting easier. And while there's of course a part of me that is thankful for that, there's another part of me that's terrified by it.

I dont like that its getting simpler to be here without you. That I dont feel your loss as poignantly as I did. That it's more and more normal to be here and not have you, not hear your voice, not hold your hand. It's like I'm agreeing to something terrible. Or accepting something that kills. I'm not. I don't. But what else can I do...

What else can I do other than love you and celebrate you as much as I do.

What else can I do other then cry when I can, laugh when I feel it, and eat hunks of monterrey jack cheese when its around.

Happy birthday, Momma.

I love you.

Always and forever.

Your boy

06.10.19 - Cardiff University Cardiff Half Marathon -

Runners rehydrate with Brecon Carreg water and Lucozade at Roath Park Lake

06.10.19 - Cardiff University Cardiff Half Marathon -

Runners rehydrate with Brecon Carreg water and Lucozade at Roath Park Lake

Seaweed

Dungeness crab.

Notes: The seaweed was incredibly silky. Wetzel told me that he fries the seaweed in brown butter until crispy, then rehydrates it in stock.

Willows Inn

Lummi Island, Washington

(November 2, 2013)

the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography

06.10.19 - Cardiff University Cardiff Half Marathon -

Runners rehydrate with Brecon Carreg water and Lucozade at Roath Park Lake

Snow day means homemade hot and sour soup. The taste is spot on and not muddled. I adapted Joanne Chang's recipe somewhat. Cut quick fried pork loin into thin strips instead of ground pork. Added two carrots julienned. Julienned the ginger too and not minced. Added three sliced rehydrated shitake mushroom and the soaking liquid. Used a mix of black glutinous rice vinegar and red rice vinegar. Highly highly recommended.

Make it now. Seriously: food52.com/recipes/25530-joanne-chang-s-hot-and-sour-soup

Just before arriving at Duke Farms Nature Preserve, my wife and I had decided to pick up a lunch to eat before beginning our walk and photo ops. Upon leaving the store, right in front of the building was a stand with a variety of mums in pots, and there, as clear as day, was this sad looking Praying Mantis that had been put through the ringer. It appeared totally devoid of energy and seemed so lethargic. There were all kinds of marks on it with several patches of what we believed was tar. Somehow, this poor creature was caught in the transport process where possible machinery was employed, and it did turn out to be patches of tar stuck to the body. My wife reached out for it, since it was fully exposed, and could have easily become the victim of a bird on the hunt, or a customer seeking to purchase one of the planters, only to panic, when discovering this large insect. For us, the Praying Mantis is our very favorite of all amongst the world of insects—the near human like head movement and body language are so fascinating, almost as if they possess a sense of rational intelligence. Anyhow, we took the critter with us, allowing it to rest on my wife’s sleeve. It was so weak, and moved so slowly. A few minutes later, we reached the parking area of Duke Farms. There, we took out our store bought lunches—sushi rolls and tuna wrap. Knowing from past experience, we extracted some avocado pieces from one of the sushi rolls, and then cut off some smaller chunks. While sitting in the car, and enjoying the beautiful view of the meadows and the nearby Solar Array, we all ate our lunches, and the PM came to life and devoured the chunk of avocado provided. The energy level returned instantly, and when a few drops of water was placed on the other chunk, it was quite obvious that it needed to rehydrate, for it went straight to this other piece and consumed it with gusto. We had seen a variety of Praying Mantis egg casings all about in the different meadows, including the ones near the orientation center and parking area. Our new friend was so energized now, and was ready to step into its new environment. Being one of a very common species typically seen in the area, we knew that it had a healthy future here. Most of the blotches of tar and other matters were removed from the body when we first had it with us in the car, but one particular mass was simply too risky to pull off without injuring the little one, so it remained, giving us reason to name it TAR BACK. We released it right into the dense vegetation in the Solar Array section by the parking lot, and it appeared to be at home, comfortably navigating the stems and leaves, before taking its position under the vast canopy. Its graceful, but calculated movement, as it traversed from one bush to another was amazing. We knew that this neighborhood would be perfect . . .

The late, Doris Duke, had left a wonderful legacy in converting her magnificent estate into a Natural Wildlife Preserve for the public’s education and enjoyment. The paths throughout the estate offer such splendid scenery. One is forever exploring, always seeing something subtly beautiful. There are always pleasant surprises, from the general scenery to the world of the wildlife, even tiny insects and flowers are enjoyable to observe. The bucolic nature of the preserve is so relaxing—akin to meditating while experiencing the landscape. The beauty of visiting Duke Farms is that so many incredible views are there simply by observing all of the surroundings. Spotting new and fascinating critters always adds to the experience.

Transverse section of a Equistetum sp. strobilus (spore producing structure) under crossed polarizers. The strobilus as found is shown at: www.flickr.com/photos/14643312@N02/18511410355/. The specimen is from the edge of the Dowagiac River.

This image shows how the sporangiophores (top) join the stem (bottom). Two sporangia with still developing spores are at the center. Note that the tapetum is still present around the developing spores. Three xylum bundles are evident in the stem at the very bottom.

This is probably one of the most optically active botanical sections I have prepared. The spiral lignified walls of the sporangia are evident. However with the exception of the pores, most all other cell walls show birefringence. Equistetum contains silica and this likely the source of the birefringence in areas other than the xylem and the sporangia walls.

The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 24 hr. Dehydrated in 35, 50, 75, 85, 95, 99 % IPA in water, 6 hours each min. Infiltrated in xylene saturated with Paraplast for 2 days, followed by 2 changes of melted Paraplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 11 micron. Cleared in Xylene 2X, 10 min each. Rehydrated 99 (10 min), 90 (10 min.), 85, 70 % IPA, 2 min. each. Stained in Johansen's Safranin-O Fast Green. Cleared 2X xyene 5 min each. Mounted with DEPEX.

Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of 30X, using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.

06.10.19 - Cardiff University Cardiff Half Marathon -

Runners rehydrate with Brecon Carreg water and Lucozade at Roath Park Lake

Such a tedious process to cook this stuff!

This fish maw was quite thick, about 7mm when dehydrated.

1. Soak overnight to rehydrate. The texture at this stage is rubbery, but not sticky.

2. 出水 Blanch in boiling water with slices of ginger. I didn't have ginger, so I substituted orange peel and spring onion, both of which are commonly used in Chinese cooking to get rid of fishy smells. After blanching, the collagen is starting to be release, with the fish maw slightly sticky to the touch.

3. Boil in chicken or pork soup until tender. In this case, 2 hours in a vacuum pot wasn't enough, so I simmered it for another hour and a half.

Apart from boiling chicken in the soup, I also added ginger, and 红枣 Chinese red dates. After 2 hours in the vacuum pot, the soup had been tainted with a slight fishiness and a musty gamey flavour. To counter this, I used a tablespoon of white peppercorns, cracked, and some 陈皮 dried mandarin peel, all in a muslin bag, and added it to the soup for the final hour and a half. The resulting soup was nice and peppery, a typical style of soup used to cook pig stomach.

The final texture of the fish maw was softer than marshmallow, barely keeping it's form. It shouldn't be chewy with the bite of soft pasta.

swim bladder - wikipedia

Candied Walnuts demonstration by Robert Lew, Holmesglen TAFE, Asian cookery teacher.

'Taste of Gold' Holmesglen TAFE Farmers' Markets

Successful Farmers' Market on 30 August

Further information:

Damien Smith, Campus Administrator: 9564 6207

Kate O'Beirne, Senior Educator, Hospitality: 9564 6225

Philip Kennedy, Waverley Marketing Coordinator: 9564 6244

Holmesglen TAFE

Waverley Campus

585 Waverley Rd, Glen Waverley, VIC Australia 3150

map: www.whereis.com/vic/glen_waverley/585_Waverley_Rd

Candied Walnuts

Ingredients:

240g walnuts, shelled

300g sugar

300ml water

vegetable oil for deep frying

Method:

1. Blanch the walnuts in water until the water turns brown. This removes some of the bitter tannins from the walnuts as well as rehydrating them to prevent burning later on.

2. Drain the blanched walnuts.

3. Make a sugar syrup of equal parts sugar and water and add blanched walnuts.

4. Cook over high heat until the syrup becomes thick and bubbly. Reduce heat and continue to cook until the syrup colours slightly and becomes a pale yellow.

5. Heat a wok of oil to 160°C.

6. Drain the walnuts and add to the oil to poach. The oil will continue to caramelise the walnuts.

7. When the walnuts turn dark brown, remove from oil and spread in a metal pan to cool. Separate any walnuts that have stuck together.

Photos:

- Blanching walnuts

- Walnuts in caramelised sugar

- Candied Walnuts cooling

- Candied Walnuts close-up

- Candied Walnuts

06.10.19 - Cardiff University Cardiff Half Marathon -

Runners rehydrate with Brecon Carreg water and Lucozade at Roath Park Lake

06.10.19 - Cardiff University Cardiff Half Marathon -

Runners rehydrate with Brecon Carreg water and Lucozade at Roath Park Lake

For centuries, numerous civilizations have used pure, fresh Aloe Vera to help their skin look and feel healthy, young and beautiful. The Egyptians, renowned for their continuous quest for physical beauty as epitomized by Cleopatra, used Aloe Vera for its moisturizing qualities in their efforts to remain young looking. Today, Forever Living Products has captured the full strength of the living plant and blended it into one of the finest skin care regimes available.

Aloe Fleur de Jouvence® (‘Flower of Youth’) is one of the most effective restorative beauty collections ever assembled. It is a collection of six wonderful components – each designed to fill a special part in a complete regimen of facial skin care. Combining the benefits of traditional wisdom with the scientific knowledge of modern dermatology, Forever Living Products has spared no expense in researching and developing excellent products. Displayed in a beautiful container, the collection also includes a mirror, mixing spoon and application brush. While each of the products is available separately for replacement, it is only through the combined use of all six elements that the full benefits can be enjoyed.

Each product in Aloe Fleur de Jouvence® has been developed with great care and attention to the daily needs of your skin. We start with pure, Stabilized Aloe Vera gel, and combine it with nature’s unique cellular substance, Collagen, along with exceptional moisturizers, emulsifiers and humectants. This creates a unique skin care range that helps counteract the threat of time, weather and environmental elements. The preventive and restorative Aloe Fleur de Jouvence® program provides a daily skin care regime to help promote the naturally occurring attributes of youth, vigor, freshness and radiance of the skin.

Aloe Vera has always been great for the skin. Now, pamper yourself even more with Forever Living Products Aloe Fleur de Jouvence®!

The Aloe Fleur de Jouvence® Collection includes:

Aloe Cleanser

Rehydrating Toner

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Recovering Night Creme

Mask Powder

Aloe Activator

Mixing spoon, applicator brush and mixing bowl

www.foreverliving.com/retail/entry/Shop.do?store=USA&...

This tiny girl was found in the jaws of a dog whose owner believed the baby already dead so threw her away. Later, the dog owner looked again and was shocked to realize she was somehow still alive and predators had not yet found her.

I collected her and brought her back to the rescue sanctuary where she was rehydrated for several hours and then a wonderful thing happened - she was adopted by a flying squirrel mother who had her own litter recently and is herself being rehabilitated. The mother squirrel immediately took this grey squirrel baby, carried her up into her nest and suckled her.

The little girl is now happily curled up, warm and well fed with her unusual foster mother and new temporary siblings!

UPDATE : I'm so sorry to say that despite our very best efforts and those of her new mama, she didn't make it.

However, the rescue was not in vain, she did live for two and a half more weeks feeling she was still safe with her mama and siblings and she died peacefully among them. This was a far better fate than the lonely and frightening one for which she had been destined.

Thank you, everyone, for all your kind best wishes.

06.10.19 - Cardiff University Cardiff Half Marathon -

Runners rehydrate with Brecon Carreg water and Lucozade at Roath Park Lake

.

By 6;13AM we had arrived at the mud cobra field.

But First we'll back up to when we're loading.

Usually the misfits from hell are jumping

around like frogs on a hot rock.

But not today ?

Their heads were on a swivel plus air scenting as

they had become very aware of their surroundings.

Now I keep a visual on what the dogs are doing

cuz my ears don't work so well and my eyes

can be tricked when the light is real low.

So,

The first thing I do is start checking around

the scooter for any venomous reptiles ;-0-

Didn't find any so off we go to the m/c field.

Dogs are released, camera is checked and

just like that, we proceed to the rest area.

15 minutes later we start our first loop around

the palm oil plantation. All went fairly well ;-)

We end up back at the rest area for another

15-17 minutes before starting on our 2nd loop.

Halfway through the second loop we stop

for a short rest so the dogs can rehydrate.

And out of no where a stowaway pops up !

And who might that stowaway be you ask ?

Well, it's The HOODOO who has stalked

us all the way to the mud cobra field ;-0-

Once The Monkey had made contact

The HOODOO scampered back into

the jungle, hiding up in the trees !

Now this is way scary, even way

more scary than that could be.

Rumor has it that when HOODOOS

show up one must be very watchful

for other demons like The Mogwais.

Right now I'm checking with my

personal Ouija Board to see

if any kind of MoJo can be

used to help ward off

any evil spirits ;-0-

I hope this isn't some kind of omen ?

After 96 minutes in the m/c field we

headed back to base camp where

the dogs are washed, fed and

put to bed. Then it's my turn.

Special announcement.

December 22, 23, 24 we

will be caring for all the dogs

out at the temple, nuns will be

up country doing special nun stuff.

The dates could be + or - , no big deal.

While doing said chore they will

also be given their injections.

Jon&Crew.

Please help with your donations here.

www.gofundme.com/saving-thai-temple-dogs.

Please,

No Political Statements, Awards, Invites,

Large Logos, Copy/Pastes or 2nd World.

***** No Invite Codes *****

© All rights reserved.

..

Taylor stopping to rehydrate.

From an October 2011 photoshoot with two wonderful local models, Amanda K-Wa and Taylor-Lucas, about running and fitness.

Early on a June afternoon San Jose Fire Department responded to a vegetation fire in Kelley Park near downtown San Jose.

The fire was burning in an open grass field and into a gully with heavy scrub leading to a creek. Once the fire got into the heavy brush the incident was escalated to a Tier 2 Wildland response. In addition to the Tier 2 response from San Jose Fire, CalFire was requested to respond Copter 106 and two hand crews. Fire crews were on scene for 6 hours plus dealing with the 15 acre fire.

Rehab is setup by Fire Assocites of Santa Clara Valley using their Fire Support Unit 2. Firefighters come in from the field and stop in to rest and recoup, rehydrate and get ready to go back to the fire fight. Also in Rehab is a crew from County EMS, to monitor the fire fighters vital statistics and look for signs of heat stress and other exertion related problems. FSU 2 is a 2009 Ford F550 with a custom configured body.

To see the full set from this incident check out YourFireDepartment.org - Roberts IC

I've developed a "thing" for balloon shots in the past couple of years; they symbolize a joyous occasion; something is about to be celebrated. I go out of my way to "grab" a balloon shot. In this case I got lucky, the woman in the center and her balloons were passing nearby and I caught her and her sunflowers as she went by. Looking at the shot now, I realize that she's carrying the sunflowers--and balloons--in an unusual way, over her shoulder. I had to look at another shot in the series to make sure it was she carrying the flowers.

Photos can be misleading! In the same shot, the woman just in front of her, wearing purple and green, appears to be carrying a cup that is balanced on something she's holding with both hands. The cup is actually on the cart that's beyond her, in the near distance.

St. Nicholas Ave., Washington Heights

New York City

Mountain House Beef Stroganoff. One of the better freeze dried dinners, I think. I always repackage the meal into two Ziplock bags for two different dinners. This cuts down on bulk and waste. There is simply too much food if you cook up the entire package.

I made the cozy myself from Reflectix, a foil-backed bubble wrap used in homes as insulation on such things as ducting and water heaters. While the food is rehydrating, I put the baggie inside to keep it hot. It works remarkably well.

Long spoon keeps your hands from getting messy.

Cafe Uno and Shelby Gobo kept everyone properly hydrated before during and after the 2013 Miss Teen Canada - World Scavenger Hunt in the Distillery District July 15th 2013

Inside Cafe Uno, Lisa Sloan helps Shelby Gobo rehydrate the troops with pitchers of cool water

www.cafeunotoronto.com

Read more about the Prize Hunt on Monday, 15 July 2013 on The Distillery District Blog,

thedistillerydistrict.com/blog/index.php/2013-miss-teen-c...

My very favorite pizza to make at home is fig and prosciutto, from a recipe out of "The Figs Table." A key ingredient is fig jam, which takes a bit of time and is best made ahead, and in bulk. So tonight I made my stockpile of fig jam! It involves shallots in a reduction of red wine, balsamic vinegar, and stock, with the addition of rosemary and a bit of sugar. Finally you toss in a whole lot of fig pieces and let them rehydrate with all that savory goodness. I find that it keeps extremely well, probably because of all that vinegar.

Lighting: An SB-600 through a Lumiquest softbox camera right, an SB-800 in a 28" softbox as the background, and a silver/gold reflector camera left.

286/365

Transverse section of a Equistetum sp. strobili (spore producing structure). The strobili as found is shown at: www.flickr.com/photos/14643312@N02/18511410355/. Equistetum or Horsetail is a vascular plant which produces spores instead of seeds. The specimen is from the edge of the Dowagiac River.

This is the sporangium wall under crossed polarizers with a Lambda wave plate. In the main image, the inside of the sporangium is to the top. In this optical configuration, optically isotropic material is purple and birefringent material varies from orange to blue depending on crystal orientation. The inset image is rotated 45 deg. relative to the main image with constant polarizer and analyzer orientation. This shows that the optically active material forms a spiral around the outer sporangium cell walls. Differential focusing also supports this conclusion.

There are several sources of optically active material in botanical structures with common examples being calcium oxalate, silica, and ordered cellulose structures, the later commonly making up the Xylem walls. Equistetum stem structures are known to contain silica in the epidermal walls, with an example at: www.flickr.com/photos/14643312@N02/17227273543/in/album-7.... While I cannot conclusively say what this structure is, I speculate that it is ordered cellulose. Could it be that this structure is to facilitate spore release? I doubt this as the spore diameter is about 2X the outer sporangium cell wall diameter. Another possibility is that as the strobilus drys, the sporangium cell walls would better retain snap such that the spores could be released through the decaying sporangiophore, which shows less optical activity. So, I need to do some research in the literature.

The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 24 hr. Dehydrated in 35, 50, 75, 85, 95, 99 % IPA in water, 6 hours each min. Infiltrated in xylene saturated with Paraplast for 2 days, followed by 2 changes of melted Paraplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 11 micron. Cleared in Xylene 2X, 10 min each. Rehydrated 99 (10 min), 90 (10 min.), 85, 70 % IPA, 2 min. each. Stained Gill's Hematoxylin 20 sec. Washed 3 min running water. Blued 0.05 % lithium carbonate 3 s. Water rinse 1 min. Stained 1 % aq. Erythrosin-B 2 min. Dehydrated 99 % IPA 2 min 2X. Cleared 2X xyene 5 min each. Mounted with DEPEX.

Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of 430X, using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.

Soaked the lot overnight so that the oats are soft even without cooking, rehydrates the raisins, and makes the ground, linseed, sunflower and almond less mealy.

The next morning, I add a cup of light soy milk to complete the picture. It also thins it down so that it's not gluggy. For winter, i warm it up in the microwave.

Volunteer St. Simon Magalie is playing with Joe (4) at the General Hospital in Haiti, Port-au-Prince.

The boy was found by himself outside the hospital, just after the earthquake.

Other patients are helping him and share their water and food. In addition the psychosocial team from the Red Cross Red Crescent is taken care of him, and making sure that he is rehydrated, and will be taken care of at a local orphanage.

The needs of the patients at the General Hospital in Port-au-Prince are enormous, both medical, physical and psycho-social.

Red Cross medical teams from Norway, Canada, Israel and Haiti are working at the clinic, including specially trained volunteers who are attending to both the patients and the hospital personals psychological needs after the earthquake.

Copyright: Olav Saltbones / Norwegian Red Cross (p-HTI0316)

For more information, visit www.ifrc.org/haiti

Ok, its official, I just created and enjoyed the best ribs I have EVER cooked or eaten, a true masterpiece off the Big Green Egg!

These baby backs were dry rubbed 16 hours prior to cook. Today I set the Egg at 225*f and added hickory chunks and chips for the long haul. Cooked for 3 hours bone down, then they spent 1.25 hours meat down inside a foil pouch filled with pineapple juice to rehydrate the meat. I removed the packages and drained the juice, placed the ribs back on the Egg at 250*f with bone down for 45 minutes. Then I slathered them in bbq sauce, and cooked them for another 20 minutes at 225*f. Once you see the meat pulling back from the bone, usually anywhere from 1-1.5", they are ready! Today I used two different Guy Fieri BBQ sauces, first rack was

Kansas City BBQ Sauce: Kansas City BBQ Sauce is your traditional go-to sauce that you'll dig on just about everything. Sweet, smoky molasses, a hint of apple cider vinegar and a little black pepper heat will rock everything from beef brisket to chicken wings or anything else you can throw on a grill.

Second rack was Bourbon Brown Sugar BBQ Sauce: Bourbon Brown Sugar BBQ Sauce rocks on just about anything. Smoky bourbon, sweet brown sugar and a hint of spicy black pepper create off-the-hook flavor that's a perfect compliment to everything from beef to chicken, pork and seafood.

Couldn't have asked for a better result, even Elaine, who is not a rib lover found herself immersed in rib heaven!

TMax 400

50mm T*

Contax quartz

This is a transverse section through the stem of a Horse Hair (Equisetum arvense) showing the epidermal cells. These cells walls contain silica which explains the marked optical activity and Maltese cross morphology under crossed polarizers. The blue and orange colors indicate presence of birefringent material, the purple indicates isotropic material. A bright field image is at: www.flickr.com/photos/14643312@N02/17571754339. Specimen collected along the Dowagiac River, 25 May 2015.

The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 48 hr. Dehydrated in IPA at 35, 50, 70, 85, 91, 95, 99 %. Infiltrated with paraplast saturated xylene 48 hr followed by 3 Paraplast baths prior to embedding in Paraplast. Sectioned 7 um thick on a Spencer 820 microtome. Cleared in xylene, 5 min, 2X. Rehydrated in 99, 95, 80, 70 %IPA. Stained in Johansen's Safranin-O, Fast Green (24 hours in Safranin-O, 15 sec. in fast green). Cleared 2 X in xylene 10 min each and mounted with DPEX.

Photographed under crossed polarizers with a lambda plate on a Spencer 42 petrographic microscope at original magnification of 430X using a Sony NEX-5N and a Leica MIKAS 1/3X adapter.

the Nicaraguan quesillo was invented in this little small town... made from a tortilla wrapped around pickled onions and a cheesish sour creamish vinegarish sauce

here we had it with the rare luxury of knife/fork/plate. usually eaten out of a plastic bag.

the drinks were corn based drinks... the cacao one is cocoa mashed and dried then rehydrated. or something.

Top row: side views of the sails facing down. Bottom row: underside views of all three floats. (Composite of two acquired groupings, set in the scanner's slide holder.)

Underneath the white paper seal, somebody carefully opened the red paper packaging and peaked inside. The yellow seal underneath ("original fabrik verschluss" = original factory lock or fastener) is also carefully cut. None of the cigarettes are missing and the packaging is fully intact. This could have occurred any time over the past 79 years, so I am not too worried. I am very tempted to rehydrate the cigarettes using a slice of apple in a plastic bag and smoke some, but I will resist the temptation (for now).

"20 Schwarze Cigaretten" = 20 Black Cigarettes

Stasbourg (Germ; Strassburg) is actually just across the border in France, so I am assuming a German occupied plant produced these cigarettes. Very interesting, and would have been considered high grade cigarettes.

A google search revealed that "JOB" was an established company in France producing tobacco and tobacco paper products:

"JOB is a brand of cigarette paper and a cigarette brand founded in 1849 by Jean Bardou and the Journet family, then taken over by his son Pierre Bardou. Today it is a brand of Republic Technologies, which is part of Republic Tobacco, an international group based in Chicago, USA."

This is part of an ovary in Gynoecium of Asarum canadense, or wild ginger from a transverse section. Under crossed polarizers, the calcium oxalate crystals in the outer ovary wall show distinct birefringence. The specimen was stained with safranin-O and fast green, and thus is not ideal for polarized light microscopy. That the densely stained safranin-O layer is bright in this image is intriguing. The underlying tissue displayed some birefringence in the H-E stained case. Thus, given the density of the safranin-O in this tissue, I suspect it is simply being back lit. I need to prepare an unstained specimen to investigate this further.

The protocol was as follows. Specimens fixed in FAA (formaldehyde, acetic acid, ethanol) 48 hr. Dehydrated in 35, 50, 75, 85, 95, 99 % IPA in water, 6 hours each min. Infiltrated in xylene saturated with Paraplast for 2 days, followed by 2 changes of melted Praplast for 2 hours each. Embedded in Paraplast. Sectioned on a Spencer 820 microtome at 11 micron. Cleared in xylene, 5 min, 2X. Rehydrated in 99, 95, 80, 70 %IPA. Stained in Johansen's Safranin-O, Fast Green (24 hours in Safranin-O, 15 sec. in fast green). Cleared 2 X in xylene 10 min each and mounted with DPEX.

Photographed on a Spencer 42 petrographic polarizing microscope using an original magnification of , using a Sony NEX 5N with a Leica MIKAS 1/3X adapter.

Colbert MD Nourish Eye Cream

How it Works:

Natural ingredients in their active state encourage the skin to self heal, ultimately firming and rehydrating the delicate area around the eyes. Promotes collagen production while brightening skin, eliminating dark circles and reducing under-eye puffiness. Helps reverse the appearance of lines and wrinkles and renews youthful suppleness to the entire eye area.

How to Use:

Dab on gently morning or night, around and below the eyes. Can be used with other Colbert MD products and under makeup.

Key Ingredients:

Ascorbyl Glucoside-- A potent Vitamin C derivative, lightens dark circles and reverses aging dyspigmentation.

Aescin-- Improves microcirculation and reduces puffiness, while fighting inflammation.

Alpha Bisabalol-- Accelerates cell healing and controls redness.

www.colbertmd.com/nourish-cream-p-32.html

Underneath the white paper seal, somebody carefully opened the red paper packaging and peaked inside. The yellow seal underneath ("original fabrik verschluss" = original factory lock or fastener) is also carefully cut. None of the cigarettes are missing and the packaging is fully intact. This could have occurred any time over the past 79 years, so I am not too worried. I am very tempted to rehydrate the cigarettes using a slice of apple in a plastic bag and smoke some, but I will resist the temptation (for now).

"20 Schwarze Cigaretten" = 20 Black Cigarettes

Stasbourg (Germ; Strassburg) is actually just across the border in France, so I am assuming a German occupied plant produced these cigarettes. Very interesting, and would have been considered high grade cigarettes.

A google search revealed that "JOB" was an established company in France producing tobacco and tobacco paper products:

"JOB is a brand of cigarette paper and a cigarette brand founded in 1849 by Jean Bardou and the Journet family, then taken over by his son Pierre Bardou. Today it is a brand of Republic Technologies, which is part of Republic Tobacco, an international group based in Chicago, USA."

Sing jow chow mai - Singapore fried noodles are another mashup created long before fusion or frankenfood were coined. This is Indian spice and Chinese technique used to evoke the exoticism Hong Kong street food vendors imagined was in Singaporean food back in the 1950s.

It is a Hong Kong Dai Pai Dong dish. DPD were originally crude street stalls but many have moved indoors over the last few decades and the dishes have become mainstream and incorporated into Cha Chaan Teng venues and even restaurant menus.

Much of the food is a one wok fast fry so the prep has to be complete before anything hits the heat.

Dried rice vermicelli is rehydrated then drained until dry to the touch so a mild curry powder can be mixed through it.

All the other ingredients are cut to a fine julienne or chiffonade except lean pork or cha sui and prawns which are cut slightly larger. I had brown onion, blanched bak choy, raw cabbage, carrot, garlic shoots and red pepper. I added a macedoine of lup cheong in place of cha sui.

The onion, red pepper and lup cheong went into a hot peanut oiled wok first to scald with heat and soften. Next, meat and fish I had dusted with rice flour to brown and then the usual Cantonese mix of light and dark soy, Chinese cooking wine, sugar and water. Once incorporated in went the noodles to take up the seasoning.

Once the moisture is taken up, move the noodles aside, if the suface is no longer greasy add more oil lard then crack an egg onto the uncovered wok surface and scramble it. You can then stir it through the noodles.

The penultimate stage is to toss through the remaining prepped vegetables as well as a handful of beanshoots. Finally season with salt, white pepper. I add a splash of fish sauce because as my grandfather would say, it's in my blood.

Project No. 148

A few friends got together and organized an International Dinner Party, wherein all the party-goers would prepare a dish representing their cultural heritage. Being a bit of an English/Irish Quebecois mutt, I can't say that it left me with a terribly rich background to draw upon. After wracking my brain for something in the culinary history of any of these nations (yes, I think of Quebec as a nation, in the literal sense of the word), I settled upon an English-leaning piece of my own past, mixed with a quintessential bit Irish culture, and then a bit of cheese-smothered French goodness. But I looked around a bit to find a little extra something that would incorporate my fairly open ideas on taste.

The final result of this Frankensteining (which I can't really take credit for, aside from doing a lot of research) was a Drunken Guinness & Chedder Meatloaf, swaddled in bacon and then affectionately glazed with a Guinness Chipotle BBQ Sauce.

And it turned out AWESOME. If I do say so myself. Today is the "after" pic, yesterday was the "before".

Drunken Guinness & Cheddar Meatloaf

(adapted from Fine Cooking)

Ingredients

2 Tbs. plus 1 tsp. olive oil

1 medium yellow onion, chopped

1/2 cup small-diced carrots

1/2 cup small-diced celery

4 large cloves garlic, finely chopped

1 cup stout beer, such as Guinness

4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)

1 cup whole milk

2 lb. ground lean beef

2 large eggs

1/2 cup grated sharp orange cheddar

1/4 cup dried shitake mushrooms, rehydrated in hot water and chopped

1/4 cup chopped fresh parsley

1 Tbs. Worcestershire sauce

Kosher Salt

Freshly ground black pepper

10 oz. sliced hickory smoked bacon (about 9 strips, medium thick)

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, carrots, celery, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.

Add the stout, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.

In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the vegetable mixture.

Position a rack in the center of the oven and heat the oven to 375°F.

Add the beef, veal and eggs to the onion mixture. Scatter the Cheddar, rehydrated mushrooms, and parsley over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.

Lightly grease a 9x13-inch baking pan. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.

Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes. Coast the top evenly with a generous quantity of the BBQ sauce.

Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula.

Cut & Eat.

Guinness Chipotle BBQ Sauce

(adapted from Karott)

Serving Size : 1 3/4 cup

1 tablespoon olive oil

1/2 cup onion - chopped

2 tablespoons garlic - minced

1 cup ketchup

1/4 cup malt vinegar

1/4 cup brown sugar - packed

1/4 cup strong brewed coffee

4 tablespoons Guinness

2 tablespoons light molasses

2 tablespoons tomato paste

2 tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

2 teaspoons Chipotle peppers - minced

1/4 teaspoon ground black pepper

Heat oil in a heavy large saucepan over medium heat. Add onion, garlic and sauté until tender (about 5 min). Add all remaining ingredients. Cover and simmer until slightly thickened, stirring occasionally (about 25 min). Season with salt. Sauce can be made up to 1 week ahead. Cover and refrigerate.

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Consumed By Design: Make.Eat.Live.

Leftover prosciutto from the Prosciutto Chicken and rehydrated dried figs tossed over a salad of mixed leaves.

What I love most during a massage session is when a masseuse identifies the sore spots and releases them. She makes sure all my muscles are stretched out, and then puts me into a deep, relaxed mode until I drift into a semi-conscious state for a few minutes. That usually happens if the masseuse has done a good job and I’m fully stress-relieved! After which, she offers a cup of hot lemongrass herbal tea to rehydrate and release all toxins from the body. Sounds rejuvenating, isn’t it? Makes me feel like booking a session right about now. In fact, I was recently invited to experience and review Uroot Spa, in the newly developed Arcoris Mont’ Kiara.

Space Food

Food for spaceflight must be nutritious, Lightweight, and easily stored. As astronauts and cosmonauts spend increasing amounts of time in space, the food must also be appealing to encourage proper nutrition. Spacefarers must be able to consume the food with minimal risk of scattering crumbs and drops of liquid, which could damage delicate electronic equipment.

The first space food was often partially dehydrated or condensed, so an astronaut could consume it directly from a tube or can in bite-sized portions. During the Gemini and Apollo programs, NASA created rehydratable food sealed in plastic containers. Astronauts used a water dispenser to rehydrate the food before eating. Today, space food is packaged and treated for long shelf life. It is similar to food used by campers and mountain climbers.

1. Borscht

U.S.S.R.

Russian beets and cabbage soup

2. Coffee with Milk

U.S.S.R.

3. Chicken and Gravy

Skylab

4. Candy-Coated Chocolates

Space Shuttle, STS-27

5. Sugared Cornflakes

Apollo 11

6. Honeycake

U.S.S.R.

7. Russian Black Bread

U.S.S.R.

8. White Bread

U.S.S.R.

9. Rye Bread

U.S.S.R.

10. Chocolate

U.S.S.R.

11. Green Cabbage Soup

U.S.S.R.

12. Cottage Cheese

U.S.S.R.

13. Powdered Coffee with Cream and Sugar

Apollo 11

14. Granola with blueberries

Space Shuttle, STS-27

15. Scrambled Eggs

Space Shuttle, STS-27

16. Sausage Patties

Apollo 11

17. Chocolate Pudding

Space Shuttle, STS-27

18. Trail Mix

Space Shuttle, STS-27

19. Pecan Cookies

Space Shuttle, STS-1

Also in the picture but not Space Food

Sphygmomanometer

Skylab

This is a duplicate of a standard blood pressure cuff stowed on Skylab for use in biomedical experiments and for monitoring crew health.

Stethoscope

Skylab

This is a duplicate of an ordinary stethoscope stowed on Skylab for biomedical experiments and for monitoring crew health.

Urine Hose

Skylab

This is a duplicate of part of the urine collector for use aboard Skylab.

New Zealanders call them Crayfish but many others refer to them as lobster. Fishermen capture them from the wild in baited baskets or 'pots'. When they return to the wharf they are stored in vast saltwater pools to rehydrate and freshen up before being packed in plastic containers and sent to Auckland for export. Photo at Totara North wharf

Project No. 147

A few friends got together and organized an International Dinner Party, wherein all the party-goers would prepare a dish representing their cultural heritage. Being a bit of an English/Irish Quebecois mutt, I can't say that it left me with a terribly rich background to draw upon. After wracking my brain for something in the culinary history of any of these nations (yes, I think of Quebec as a nation, in the literal sense of the word), I settled upon an English-leaning piece of my own past, mixed with a quintessential bit Irish culture, and then a bit of cheese-smothered French goodness. But I looked around a bit to find a little extra something that would incorporate my fairly open ideas on taste.

The final result of this Frankensteining (which I can't really take credit for, aside from doing a lot of research) was a Drunken Guinness & Chedder Meatloaf, swaddled in bacon and then affectionately glazed with a Guinness Chipotle BBQ Sauce.

And it turned out AWESOME. If I do say so myself. Today was the "before" pic, tomorrow will be the "after".

Drunken Guinness & Cheddar Meatloaf

(adapted from Fine Cooking)

Ingredients

2 Tbs. plus 1 tsp. olive oil

1 medium yellow onion, chopped

1/2 cup small-diced carrots

1/2 cup small-diced celery

4 large cloves garlic, finely chopped

1 cup stout beer, such as Guinness

4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)

1 cup whole milk

2 lb. ground lean beef

2 large eggs

1/2 cup grated sharp orange cheddar

1/4 cup dried shitake mushrooms, rehydrated in hot water and chopped

1/4 cup chopped fresh parsley

1 Tbs. Worcestershire sauce

Kosher Salt

Freshly ground black pepper

10 oz. sliced hickory smoked bacon (about 9 strips, medium thick)

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, carrots, celery, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.

Add the stout, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.

In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the vegetable mixture.

Position a rack in the center of the oven and heat the oven to 375°F.

Add the beef, veal and eggs to the onion mixture. Scatter the Cheddar, rehydrated mushrooms, and parsley over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.

Lightly grease a 9x13-inch baking pan. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.

Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes. Coast the top evenly with a generous quantity of the BBQ sauce.

Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula.

Cut & Eat.

Guinness Chipotle BBQ Sauce

(adapted from Karott)

Serving Size : 1 3/4 cup

1 tablespoon olive oil

1/2 cup onion - chopped

2 tablespoons garlic - minced

1 cup ketchup

1/4 cup malt vinegar

1/4 cup brown sugar - packed

1/4 cup strong brewed coffee

4 tablespoons Guinness

2 tablespoons light molasses

2 tablespoons tomato paste

2 tablespoons Dijon mustard

2 teaspoons Worcestershire sauce

2 teaspoons Chipotle peppers - minced

1/4 teaspoon ground black pepper

Heat oil in a heavy large saucepan over medium heat. Add onion, garlic and sauté until tender (about 5 min). Add all remaining ingredients. Cover and simmer until slightly thickened, stirring occasionally (about 25 min). Season with salt. Sauce can be made up to 1 week ahead. Cover and refrigerate.

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Consumed By Design: Make.Eat.Live.