View allAll Photos Tagged Stringy,
Victorian Alpine Huts survey, for Parks Victoria 1994-5.
Henry Miller, a cattleman from near Maffra, selected land on the Macalister River flats. He then purchased Riggall's grazing lease, taking his cattle (along what became known as Millers Track) up to Mt. Wellington during the summer{ van der Knijff: 49}. There he used Riggall's Hut (now ruinous) until he built the first stage of this hut in 1916. Miller's Hut is pictured, perhaps in the 1920s, with a bark roof, weighed down by a sapling frame, and drop-slab wall construction{ Stephenson: 181-3}. The gabled end and deep attached chimney were paling clad (horizontal) above the wall plate and the chimney faced with vertical slabs below. A rough bench seat was set next to the chimney and the door was ledge and braced, with vertical board/paling cladding{ ibid.}. The roof had been clad with corrugated iron by the 1930s{ ibid.; Cleary 1936}. A photograph from 1934 shows the hut with a corrugated iron roof but otherwise similar construction to that of the earlier view{ Budge: 80, photo pages after} WJ Cleary described the environs of the hut in 1936 as a `..beautiful forest of snow gums, unlike in colouring any we have seen … Miller’s Hut is in a small clearing with a cattle stockyard hard by'{ ibid.}. It is believed that an earlier incantation of this hut received vice-regal patronage when Lord Somers slept there on a hike with rover scouts to Lake Tarli Karng, c1930{ `Wild Life' 3.1950: 125}. The hut is also thought by one historian, Linda Barraclough, to be among the oldest huts to have its door located next to the chimney on the short side of the plan{ see Barraclough in MPHG: 88}. She notes that the other two early huts with this plan-type, Riggall's and the first Higgins hut, have both gone{ ibid. }. However, Wallaces Hut (q.v.) which is thought to have commenced in the late 1880s, also has this plan type. By 1996 Miller's Hut had been substantially renewed, with possibly only some of the wall slabs remaining of the 1916 construction. The Range Rover Club of Australia (Vic) rebuilt the hut in 1987, replacing 14 posts and reinstating the surviving wall slabs in the original order. The timber used was from the locality, snow gum for the fireplace wall slabs and stringy bark for the posts{ B Wagg, letter to NPS, DCE, 8.4.1992}. The stone chimney was rebuilt and the corrugated iron cladding replaced{ Wagg }.
Turtle soup not nearly as good as turtle soups I've had in China. Maybe it's a different kind of turtle. This turtle meat was a little stringy and flavorless.
A successful test run of the DNA extraction process! The bottom layer is a mixture of cheek cells, detergent (soap), protease (contact lenses cleaner solution), and salt. The top layer is 91% Isopropyl alcohol (rubbing alcohol). The stringy material floating in the top layer is DNA!
Simmer 600g of washed/rinsed leeks with 60 ml of creme fraiche and a teaspoon of aniseeds for about half an hour. Sounds too simple, right? But I really liked it. Will eat this again for sure.
(note for myself: cut in rings should be less stringy)
(Rollover picture)
Five preparations of rabbit accompanied by confit of carrots and artichoke hearts stuffed with fava bean paste.
1. Confit'ed rabbit leg: The meat was very soft and not stringy or grainy as I had feared. Curiously, both of my dining companions and I thought it tasted just like tuna salad. We couldn't figure out what it was that made it taste like tuna salad - as there was no discernable mayonnaise. Perhaps celery seed? I'm not sure.
2. Rabbit "bacon": I was expecting something salty or smokey and crispy. Instead, this "bacon" was extremely tender and slightly sweet. It was definitely my least favorite of the five preparations.
3. Rabbit loin: A well cooked piece of meat. I can't say that I remember all that much about it.
4. Rabbit roulade stuffed with prune and lavendar: This was great, I especially appreciated the prune-lavendar stuffing.
5. Rabbit kidney: This was by far my favorite of the five preparations. The kidney had been cooked on the outside but slightly rare on the inside. Despite being very offal-y, the kidney had a very clean taste - no doubt from its freshness.
Truth be told, my favorite item on this course, beside the kidney, were the fava bean paste-stuffed artichoke hearts. The confit'ed carrots weren't bad either.
Overall, a great dish - playful and tasty. And, a sight to behold!
Poor Secret Wonderland Chiika's hair is always so stringy and frizzy. I tried to braid it and do a boil perm, condition it, and add oil spray, but even still it's a bit of a mess. I just don't know what to do to tame her hair, it seems to be a different texture than most Pure Neemo hair.
Anyway, with the Licca furniture I also ordered this Licca accessory pack with macaron print tights and a cute macaron print bow!
Secret Wonderland Chiika will have to be my makeshift Kinoko Juice Chiika until I can get the real one but it's incredibly hard for me to stomach paying $300 for an Azone, no matter how cute it is. I do want her eventually though! ^_^ I still think my version is cute too!!
The USDA Farmers Market celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band âPershingâs Ownâ with, MSGT Michael Bourne, harmonica; SFC Dean Woods, guitar; SFC Marlisa Woods, fiddle; and SSG Tracy Labrecque, soprano vocal; SFC Larry Ferguson, drum; SFC Eric Seay, bass; and SSG Michael Kramer, mandolin / dobro. Technical Support came from SFC Brian Ross and SFC Brad Leja.
Visitors were able to bowl with squash, visit small farm animals, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.
âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.
The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.
The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.
PUMPKIN CURRY SOUP
Yields 8 cups
Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes
1 tbsp. olive oil
1 medium onion, ï¬nely chopped
3 garlic cloves, minced
3 lb. fresh sugar pumpkin
3 cups vegetable stock
1 tbsp. curry powder
1 tsp. chili powder
Salt and pepper to taste
1. Preheat oven to 350° F.
2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.
3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.
4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)
5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.
6. Bring soup to a boil then reduce heat and simmer for 10
minutes.
Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.
Adapted from © My Darling Vegan 2016
THIS WEEK VEGU IS ALL ABOUT PUMPKINS
Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.
HOW TO PICK
Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.
Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.
HOW TO PREPARE
To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.
HOW TO STORE
Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.
Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.
Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.
FUN FACTS
â¢Pumpkins originated in Central America and are botanically a fruit.
â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.
â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.
â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.
â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.
â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.
â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.
â¢99% of pumpkins grown in the U.S. are sold for decoration.
Anyone know what this flower pod is called? One of the signs of fall -- plants dying but seeding the next generation. The seeds of this flower are in the stringy petals. I've seen these pods used in dried flower arrangements. Update: A flickr member answered my question -- this is a Protea sometimes also called sugarbush. After some research, I discovered that it was named after the Greek god Proteus who could change his form at will, because proteas have such different forms.
A willow tree shows off new foliage as spring arrives in Lancaster County, Pa.
This is a hand-held long exposure of 1/3 of a second. I moved the camera vertically after pressing the shutter to capture the effect of the stringy foliage of the willow.
Eucalyptus regnans, known variously as mountain ash, swamp gum, or stringy gum, is a species of Eucalyptus native to Tasmania and Victoria in southeastern Australia and the tallest flowering plant and one of the tallest trees in the world, second to the coast redwood (Sequoia sempervirens). A straight-trunked tree with smooth grey bark and a stocking of rough brown bark to 5–20 metres (16–66 ft) above the ground, it regularly grows to 85 metres (279 ft), with the tallest living specimen, the Centurion, standing 99.6 metres (327 feet) tall in Tasmania. The white flowers appear in autumn. Victorian botanist Ferdinand von Mueller described the species in 1871.
Eucalyptus regnans grows in pure stands in tall wet forest, sometimes with rainforest understory, in temperate areas receiving over 1,200 millimetres (47 in) rainfall a year on deep loam soils. Many of these have been logged, including trees of a greater height than trees of any species now living—one specimen recorded at over 132 metres (433 ft) in Victoria. Killed by bushfire, Eucalyptus regnans regenerates from seed and has a lifespan of several hundred years. Mature Eucalyptus regnans-dominated forests have been found to store more carbon than any other forest known. Also known in the timber industry as Tasmanian oak, E. regnans is logged for its wood and grown in plantations in New Zealand and Chile as well as Australia.
South door.
. Unbuttressed, late w tower with pyramid roof. But the nave is Norman and has in its s doorway and chancel arch two of the very best and most characteristic pieces of the Herefordshire school of carvers. Both pieces are clearly the work of one man. His obsession was birds, especially cocks. Cocks are e.g. on the capitals of the one order of shafts of the S doorway. The abacus has intertwined trails. In the arch a thick roll moulding and a band of rosettes. But the tympanum is what really matters, a tympanum that helps much to reconstruct the all but lost one of Shobdon, of which Rowlstone is to all intents and purposes a copy. It represents Christ in Glory. The legs are placed in the typically Romanesque way, with knees wide apart and feet together. The folds have the tense, stringy parallel curves of the Herefordshire school. The figure is in a halo, not almond-shaped as usual, but with top and bottom rounded. Four angels hold the halo, and all four are represented flying head downwards. This allows the carver again to display his curved parallels. The composition is highly accomplished. What is against nature is in accordance with stylistic principles. In the capitals of the chancel arch there are again birds. The capitals it are of one piece with the outer adjoining panel of two small figures on each side. On the 1. (N) they are an angel and a bishop, on the r. it is not so easy to recognize them, as they stand upside down. That does not seem quite so accomplished, and the most baffling fact is that the whole stone was not rejected. Such indulgence is attractive; it is instructive too. Many birds once more in the abaci. In the doorway arch a thick roll and an outer band of saltire crosses. Norman windows in nave and chancel.
(Pevsner: The Buildings of England, Herefordshire)
ref: pixabay.com/photos/dog-small-puppy-golden-retriever-4671215/
Toying with a few ideas to put more black space between thinned strings. Yup; still on this binge. lol
:)
Pavé of Kindai Bluefin Tuna
Celery Branch "Bâtons," Lily Bulb, Romanesco Cauliflower and Red Shiso with White Soy Vinaigrette.
Notes: If there was one less-than-perfect course, it'd be the Pavé of Kindai Bluefin Tuna (read more about this, the first organically and sustainably raised bluefin tuna in the world). Although the cut of loin meat was nicely seared and left raw in the middle, the meat tended to be stringy and a bit tough. The flavor of the meat, however was spectacular - the same slightly ferric ocean heartiness that I noticed when I had this specialty tuna at Le Bernardin not too long ago.
Read about this dinner at the ulterior epicure.
The USDA Farmers Market celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band âPershingâs Ownâ with, MSGT Michael Bourne, harmonica; SFC Dean Woods, guitar; SFC Marlisa Woods, fiddle; and SSG Tracy Labrecque, soprano vocal; SFC Larry Ferguson, drum; SFC Eric Seay, bass; and SSG Michael Kramer, mandolin / dobro. Technical Support came from SFC Brian Ross and SFC Brad Leja.
Visitors were able to bowl with squash, visit small farm animals, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.
âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.
The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.
The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.
PUMPKIN CURRY SOUP
Yields 8 cups
Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes
1 tbsp. olive oil
1 medium onion, ï¬nely chopped
3 garlic cloves, minced
3 lb. fresh sugar pumpkin
3 cups vegetable stock
1 tbsp. curry powder
1 tsp. chili powder
Salt and pepper to taste
1. Preheat oven to 350° F.
2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.
3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.
4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)
5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.
6. Bring soup to a boil then reduce heat and simmer for 10
minutes.
Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.
Adapted from © My Darling Vegan 2016
THIS WEEK VEGU IS ALL ABOUT PUMPKINS
Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.
HOW TO PICK
Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.
Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.
HOW TO PREPARE
To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.
HOW TO STORE
Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.
Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.
Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.
FUN FACTS
â¢Pumpkins originated in Central America and are botanically a fruit.
â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.
â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.
â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.
â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.
â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.
â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.
â¢99% of pumpkins grown in the U.S. are sold for decoration.
This little girl is a hard-working model for her momma, so she was due to be spruced up and came on over for a visit. She is THE tiniest face I have worked on - smaller even than Puki. She looks a bit comical on this body as it makes her look more like a baby than a stringy young teen like her actual body, but I'm afraid it was the only thing here tiny enough to fit her teeny head! LOL! :0)
Farmerâs Market Intern Anna Mchugh harvests sweet potatoes for donation, during the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.
âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.
The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.
The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.
PUMPKIN CURRY SOUP
Yields 8 cups
Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes
1 tbsp. olive oil
1 medium onion, ï¬nely chopped
3 garlic cloves, minced
3 lb. fresh sugar pumpkin
3 cups vegetable stock
1 tbsp. curry powder
1 tsp. chili powder
Salt and pepper to taste
1. Preheat oven to 350° F.
2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.
3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.
4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)
5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.
6. Bring soup to a boil then reduce heat and simmer for 10
minutes.
Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.
Adapted from © My Darling Vegan 2016
THIS WEEK VEGU IS ALL ABOUT PUMPKINS
Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.
HOW TO PICK
Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.
Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.
HOW TO PREPARE
To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.
HOW TO STORE
Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.
Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.
Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.
FUN FACTS
â¢Pumpkins originated in Central America and are botanically a fruit.
â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.
â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.
â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.
â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.
â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.
â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.
â¢99% of pumpkins grown in the U.S. are sold for decoration.
The USDA Farmers Market celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band âPershingâs Ownâ with, MSGT Michael Bourne, harmonica; SFC Dean Woods, guitar; SFC Marlisa Woods, fiddle; and SSG Tracy Labrecque, soprano vocal; SFC Larry Ferguson, drum; SFC Eric Seay, bass; and SSG Michael Kramer, mandolin / dobro. Technical Support came from SFC Brian Ross and SFC Brad Leja.
Visitors were able to bowl with squash, visit small farm animals, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.
âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.
The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.
The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.
PUMPKIN CURRY SOUP
Yields 8 cups
Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes
1 tbsp. olive oil
1 medium onion, ï¬nely chopped
3 garlic cloves, minced
3 lb. fresh sugar pumpkin
3 cups vegetable stock
1 tbsp. curry powder
1 tsp. chili powder
Salt and pepper to taste
1. Preheat oven to 350° F.
2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.
3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.
4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)
5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.
6. Bring soup to a boil then reduce heat and simmer for 10
minutes.
Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.
Adapted from © My Darling Vegan 2016
THIS WEEK VEGU IS ALL ABOUT PUMPKINS
Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.
HOW TO PICK
Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.
Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.
HOW TO PREPARE
To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.
HOW TO STORE
Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.
Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.
Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.
FUN FACTS
â¢Pumpkins originated in Central America and are botanically a fruit.
â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.
â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.
â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.
â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.
â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.
â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.
â¢99% of pumpkins grown in the U.S. are sold for decoration.
In there went a round of smoked Bandel, the local pride; a ball of pizza mozzarella made in India; and a rind of Gruyere from last year. Absolutely yummy, salty and slightly stringy, cloaked in flaky bread that's almost pastry.
Victorian Alpine Huts survey, for Parks Victoria 1994-5.
Henry Miller, a cattleman from near Maffra, selected land on the Macalister River flats. He then purchased Riggall's grazing lease, taking his cattle (along what became known as Millers Track) up to Mt. Wellington during the summer{ van der Knijff: 49}. There he used Riggall's Hut (now ruinous) until he built the first stage of this hut in 1916. Miller's Hut is pictured, perhaps in the 1920s, with a bark roof, weighed down by a sapling frame, and drop-slab wall construction{ Stephenson: 181-3}. The gabled end and deep attached chimney were paling clad (horizontal) above the wall plate and the chimney faced with vertical slabs below. A rough bench seat was set next to the chimney and the door was ledge and braced, with vertical board/paling cladding{ ibid.}. The roof had been clad with corrugated iron by the 1930s{ ibid.; Cleary 1936}. A photograph from 1934 shows the hut with a corrugated iron roof but otherwise similar construction to that of the earlier view{ Budge: 80, photo pages after} WJ Cleary described the environs of the hut in 1936 as a `..beautiful forest of snow gums, unlike in colouring any we have seen … Miller’s Hut is in a small clearing with a cattle stockyard hard by'{ ibid.}. It is believed that an earlier incantation of this hut received vice-regal patronage when Lord Somers slept there on a hike with rover scouts to Lake Tarli Karng, c1930{ `Wild Life' 3.1950: 125}. The hut is also thought by one historian, Linda Barraclough, to be among the oldest huts to have its door located next to the chimney on the short side of the plan{ see Barraclough in MPHG: 88}. She notes that the other two early huts with this plan-type, Riggall's and the first Higgins hut, have both gone{ ibid. }. However, Wallaces Hut (q.v.) which is thought to have commenced in the late 1880s, also has this plan type. By 1996 Miller's Hut had been substantially renewed, with possibly only some of the wall slabs remaining of the 1916 construction. The Range Rover Club of Australia (Vic) rebuilt the hut in 1987, replacing 14 posts and reinstating the surviving wall slabs in the original order. The timber used was from the locality, snow gum for the fireplace wall slabs and stringy bark for the posts{ B Wagg, letter to NPS, DCE, 8.4.1992}. The stone chimney was rebuilt and the corrugated iron cladding replaced{ Wagg }.
I love how the sunshine hits it just right :)
Blogged: homemadepineapplemarshmallows.wordpress.com/2010/09/28/re...
Heart defect: left ventricle Non-Compaction Cardiomyopathy - Instead of growing together properly during fetal development, the muscle fibers of the left ventricle remain stringy and separated. (with hypertrophy and valve regurgitation). more info: Heart defect: left ventricle Non-Compaction Cardiomyopathy - Instead of growing together properly during fetal development, the muscle fibers of the left ventricle remain stringy and separated. (with hypertrophy and valve regurgitation). more info: www.heartbabyhome.com/2012/05/4-non-compaction-cardiomyop...
I guess watching all those who have served behind the counter at soft serve ice cream stores amounted to something. If I can toot my own horn, mine cone resembled the typical ones found at stores (many had stringy logs, or lop-sided towers that were misshapen, in fact, most people resorted to pinching their soft-serve ice cream off the machine with their fingers!!).
Japanese Red-cedar (Cupressaceae) - Image by Tony Mundell in Alice Holt Forest, Farnham, Surrey.
This is the only species of Cryptomeria world-wide. Leaves are forward curved, broad at base and tapering to the tip; bark is stringy, unlike the easily confused Sequoiadendron giganteum (Giant Redwood), which has a spongy bark; cones with 5 sharp teeth on each scale.
A slender blonde woman in her thirties sat on an eight-story ledge at the Genesee Hotel for twenty minutes yesterday afternoon as a crowd of 2,000 persons collected and then plunged to her death almost at the feet of her audience. Described by a taxi driver who had taken her to the downtown
hotel at Genesee and Pearl streets a few hours earlier as a “nervous, stringy-haired blonde with untidy clothes,” the woman died instantly of a broken neck, striking in the street a few inches from the curb. Her clothing yielded no clue to her identity.
Registered as Chicagoan
The woman, who had registered at the hotel shortly before 9 a.m. as “M. Miller, Chicago,” was five feet six inches tall and weighed about 105 pounds. She wore a brown print dress. Her hair appeared to have been bleached.
Thomas F. Coyne, assistant detective chief, said the woman had been seated on a window ledge for several minutes before she plunged to the street.
“Seated there, swinging one leg back and forth from the ledge, the woman appeared to be contemplating the fall,” said Coyne. “She was there long enough to attract wide attention. I would estimate there were 2,000 persons packed on the sidewalks, all of them
staring upward.” Detective Chief Thomas V. Meegan said it was planned to spread a life net at street level, but
that the woman leaped before this could be accomplished. “We were on our way from the fire house at Washington and Tupper streets with the net, but, we saw the woman fall just as we crossed Main Street,” said Capt.
Barry H. Piggott of Hook & Ladder 1.
Capt. Piggott said he received a call from headquarters to go immediately
to Genesee and Pearl Streets, that a woman was threatening to jump from the ledge of a hotel. “We had the net all ready, but the woman fell before we arrived,” he said. “The net is about ten feet around and is made of padded
spring and canvas.” The net is of a type successfully tested at the fire drill tower in Lower Terrace. Capt. Piggott said it has safely caught a human being leaping from the tower’s fifth floor.
The window from which the woman gained access to the ledge surrounding the hotel’s eighth floor opened from a rest room, the door of which had been locked on the inside by a catch device.
In the rest room, Assistant Chief Coyne said he found the woman’s purse. It contained slips of paper and room rent receipts bearing the names M. Miller and Nellie Miller, a $5 bill, some pennies
and a collection of IRC bus transfers. In a fur coat in her room was a New York Central Railroad ticket to New York City.
The woman was pronounced dead at the scene of the tragedy by Dr. Gene Hair of Emergency Hospital. Her body landed in Pearl Street, a few inches from the curb. Other Wounds on Body
Dr. Hair said the woman’s neck was fractured. Medical Examiner Eugene W. Wallace said before the body was removed to the morgue her body was “badly cut up.” Later he said he would conduct an autopsy because there was some question about the nature of other wounds found on the body.
Assistant Chief Coyne, who arrived at the scene about three minutes before the woman fell, said men and women alike turned their heads as the body struck. “One woman fainted,” he said.
“In the confusion I don’t believe anyone learned her name.” Coyn said the hotel management told him the victim registered at 8:50 a.m. yesterday and was given a room on the eighth floor.
“There was nothing in her personal effects that might lead to her identity other than the papers with the name Miller written on them,” he said. “Her suitcase contained only clothing.” Late yesterday afternoon Chief Meegan announced the victim’s finger prints would be taken with a few to aiding in establishing identification.
–May 8, 1942 article Photo Credit: L. Russell Sorgi
Graphic Story Of Leap
Told By Cameraman
By L. Russell Sorgi
Courier – Express Staff Photographer
The chance that every news photographer dreams of – to be on the right spot at the right time – fell right into my lap yesterday. I recorded pictorially a tragedy – stark, grim tragedy – when a woman leaped to her death form the eighth floor ledge of the Genesee Hotel at Genesee and Pearl streets.
Driving east in Genesee Street, shortly after 1 p.m., I heard the screaming sirens of police cars. As they sped through Franklin Street, I followed and pulled up with them alongside the Genesee Hotel.
One of the First Arrivals
Only a small crowd had gathered up to that time, and as I followed their glances upward I could see a woman with blond hair streaming and the wind whipping her skirts, perched on a ledge. She was holding onto the window sill with her left hand and trying to keep the wind from blowing the clothes over her face with the right.
I snatched my camera from the car and took two quick shots as she seemed to hesitate, apparently steeling herself for the fatal plunge. Her legs were hanging over the sill, she was gradually sliding farther and farther over the ledge.
As quickly as possible, I shoved the exposed film into the case and reached for a fresh holder. I no sooner had pulled the slide out and got set for another shot than she waved to the crowd below and pushed herself into space.
Screams and shouts burst from the horrified onlookers as her body plummeted toward the street. I took a firm grip on myself, waited until the woman passed the second or third story, and then shot. Her face by that time had frozen into a mask of terror, and you could feel a shudder pass through the crowd as she hit a fraction of a second later.
It’s difficult to describe the sound of her body as it hit the pavement. It bounced about two feet. I took one more shot of the lifeless form as a cordon
of police closed around the body.
It was pure accident that I happened
to be on the scene when it happened,
the first time during my nine years as a press photographer for The Courier – Express.
I’d been on an assignment in Black Rock and was returning to the office.
How I came to go by way of Genesee
Street, a much longer route, is just one of those things you can’t explain
– even to the city editor. He wondered what I was doing down there, too.
–May 8, 1942 article
An American Sign Language interpreter Will Lovik scans the food inspired artwork of Marcella Kriebal during the USDA Farmers Market's celebration of the close of the 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.
âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.
The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.
The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.
PUMPKIN CURRY SOUP
Yields 8 cups
Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes
1 tbsp. olive oil
1 medium onion, ï¬nely chopped
3 garlic cloves, minced
3 lb. fresh sugar pumpkin
3 cups vegetable stock
1 tbsp. curry powder
1 tsp. chili powder
Salt and pepper to taste
1. Preheat oven to 350° F.
2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.
3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.
4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)
5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.
6. Bring soup to a boil then reduce heat and simmer for 10
minutes.
Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.
Adapted from © My Darling Vegan 2016
THIS WEEK VEGU IS ALL ABOUT PUMPKINS
Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.
HOW TO PICK
Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.
Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.
HOW TO PREPARE
To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.
HOW TO STORE
Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.
Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.
Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.
FUN FACTS
â¢Pumpkins originated in Central America and are botanically a fruit.
â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.
â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.
â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.
â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.
â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.
â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.
â¢99% of pumpkins grown in the U.S. are sold for decoration.
I found a Don Li-Leger painting entitled "String Theory" which is something of a departure from his usual style. I was inspired by this picture to attempt a digital version, using ArtRage software. It took quite a long time but was worth the effort - most enjoyable and very "freeing".
Just because I don't know the official name of them, because my picture sucked, and these dudes are pretty cool. idc
Follow my other 365
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Queso fundido, or simply melted cheese, is an interesting snack. The restaurant uses a Mexican mozzarella-like cheese that is stringy when pulled apart. It's like eating a pizza without the crust.
This is topped with chorizo.
U.S. Department of Agriculture (USDA), Agriculture Marketing Service (AMS), Dairy Program Marketing Research Specialist John Galbraith helped possible future farmers harvest sweet potatoes during the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for donation DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.
âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.
The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.
The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.
PUMPKIN CURRY SOUP
Yields 8 cups
Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes
1 tbsp. olive oil
1 medium onion, ï¬nely chopped
3 garlic cloves, minced
3 lb. fresh sugar pumpkin
3 cups vegetable stock
1 tbsp. curry powder
1 tsp. chili powder
Salt and pepper to taste
1. Preheat oven to 350° F.
2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.
3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.
4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)
5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.
6. Bring soup to a boil then reduce heat and simmer for 10
minutes.
Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.
Adapted from © My Darling Vegan 2016
THIS WEEK VEGU IS ALL ABOUT PUMPKINS
Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.
HOW TO PICK
Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.
Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.
HOW TO PREPARE
To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.
HOW TO STORE
Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.
Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.
Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.
FUN FACTS
â¢Pumpkins originated in Central America and are botanically a fruit.
â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.
â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.
â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.
â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.
â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.
â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.
â¢99% of pumpkins grown in the U.S. are sold for decoration.
Depeche Mode were strung like the Phantom of the Opera; on the one hand ashamed and hidden, and on the other, a star without a stage, craving the light like a dying sunflower. This duality has placed Depeche Mode in a unique position, niche, gloomy, introspective stadium fillers. Too influential to be underground, yet not mainstream either. They filled a space no-one in the music industry even knew was there, and yet into that breathless vacuum has rushed more than two generations of fanatical fans to prostrate themselves on the alter of Gahan's strutting vocals, Fletch's inimical synth or Gore's dark, biblical obsessions with girls, spirituality, girls and women.
Songs of Faith and Devotion wasn't their finest album, but that is no way a slight, because 20 years later it remains one of the most interesting. Dropping in summer 1993, we faced a taut, stringy Dave Gahan, tattooed and filled with the vacant joys of heroin. Dave had been deeply impressed by the emergent grunge scene spear-headed by Nirvana, Jane's Addiction and Pearl Jam. He was ready to take DP in a new direction and ready to issue ultimatums to Gore and Fletch. Anybody who's seen the 1989 documentary 'Depeche Mode 101" and beheld the wonders of Gahan striding around in his Y-fronts threatening to fire his manager would recognise the force of character in the deceptively soft-voiced singer. Yet somehow the quartet managed to find a middle ground , it worked. Somehow.
Songs of Faith and Devotion is the only radical departure, sonically, in DP's back-catalogue. Gahan's immersion in LA culture and Grunge can be heard in the muscular flex of real guitars - yes real guitar in a Depeche Mode record! - and the throb of a drum that doesn't require the suffix 'machine'. Furthermore it seems to be the album the divides fans like no other, yes electro purists should look elsewhere, but there are standout records on the album that are classic Depeche Mode, even with the conventionally rock emphasis. Let's start with track 1, "I Feel You", a brawny-belter, banded about with muscle and foot-stomping grandiosity. Yes it's unusually aggressive for a band of DP's reputation but none more so than their signature tune 'Personal Jesus'.
'Walking in My Shoes" is more recognisable DP, eloquent with beautiful counter-melodies and gorgeous synth textures curtesy of Fletch. "Condemnation' is a true oddity, a gospel song sung with utter conviction by Gahan. It may in fact by the vocal performance of his career. It is an odd inclusion however and reflects the degree of varying musical influences that were struggling for dominance within the band at the time. Perhaps in some ways it says more than that about the people in it.
After this strong opening we have (and it pains me to say this in ways you cannot comprehend), the usual collection of hits and misses. I hesitate to call Depeche Mode a singles band, but I perhaps only 'Music for the Masses' and 'Violator' are albums that I can put my hand on my heart and say I appreciate each and every track. In Your Room' is the standout recording, a histrionic warbler, a slow-builder with a deeply spiritual preoccupation and vocal. It stands shoulder to shoulder with the best of DP.
'Rush' and 'Mercy in You" are worth noting, the former with a rocky, powerful sound and fatty drum reminiscent of early Trent Reznor. The latter mixes classic DP, gloomy, pretentious, unfulfilled, with a hint of throaty guitar feedback and bluesy dirt.
Despite sometimes being likened to a proverbial Black Sheep, Songs of Faith and Devotion would be a chart topper in both the US and UK, proving that for a band that hit its peak with 1990's 'Violator", there was still the worshippers, the faithful. The ones still enthralled by a band that sings about nothing we know, little we understand and everything that we feel.
The USDA Farmers Market celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band âPershingâs Ownâ with, MSGT Michael Bourne, harmonica; SFC Dean Woods, guitar; SFC Marlisa Woods, fiddle; and SSG Tracy Labrecque, soprano vocal; SFC Larry Ferguson, drum; SFC Eric Seay, bass; and SSG Michael Kramer, mandolin / dobro. Technical Support came from SFC Brian Ross and SFC Brad Leja.
Visitors were able to bowl with squash, visit small farm animals, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.
âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.
The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.
The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.
PUMPKIN CURRY SOUP
Yields 8 cups
Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes
1 tbsp. olive oil
1 medium onion, ï¬nely chopped
3 garlic cloves, minced
3 lb. fresh sugar pumpkin
3 cups vegetable stock
1 tbsp. curry powder
1 tsp. chili powder
Salt and pepper to taste
1. Preheat oven to 350° F.
2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.
3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.
4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)
5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.
6. Bring soup to a boil then reduce heat and simmer for 10
minutes.
Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.
Adapted from © My Darling Vegan 2016
THIS WEEK VEGU IS ALL ABOUT PUMPKINS
Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.
HOW TO PICK
Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.
Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.
HOW TO PREPARE
To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.
HOW TO STORE
Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.
Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.
Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.
FUN FACTS
â¢Pumpkins originated in Central America and are botanically a fruit.
â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.
â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.
â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.
â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.
â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.
â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.
â¢99% of pumpkins grown in the U.S. are sold for decoration.
Not a true coral mushroom, though Tremellodendron pallidum looks like one. Too tough and stringy to even try to think about eating.
St Bartholomew Flayed (1562), a gruesomely realistic statue of the apostle, adorns the south transept of the Milan Duomo. The sculptured figure of the stoic but skinless young man is the best known work by Marco d’Agrate (c.1504 – c.1574), who was so assured of the morbid brilliance of his work that he signed it with the carved inscription: ‘I was not made by Praxiteles but by Marco d’Agrate’.
Mark Twain simply found the statue repulsive. During a guided tour of the Milan Duomo on his 1867 journey to the Holy Land, the American writer was introduced to the ‘coffee-colored piece of sculpture . . . of such faultless accuracy’ which is ‘still seen today by the daily throng of tourists’.
Twain writes: ‘The figure was that of a man without a skin; with every vein, artery, muscle, every fiber and tendon and tissue of the human frame represented in minute detail. It looked natural, because somehow it looked as if it were in pain. A skinned man would be likely to look that way unless his attention was occupied with some other matter.
‘It was a hideous thing, and yet there was a fascination about it somehow. I am very sorry I saw it, because I shall always see it now. I shall dream of it sometimes. I shall dream that it is resting its corded arms on the bed’s head and looking down on me with its dead eyes; I shall dream that it is stretched between the sheets with me and touching me with its exposed muscles and its stringy cold legs. It is hard to forget repulsive things’ (Twain, Innocents Abroad, Chapter 18).
The statue of Bartholomew, whose feast day is August 24, remains an unforgettable attraction of the Milan Duomo.
***
Bartholomew is often identified as the same person whom John the Evangelist names as Nathanael (John 1:45-49, John 21:2).
According to Eusebius of Caesarea (d. 339), Bartholomew went on a missionary tour of India, taking with him the writings of Matthew (Ecclesiastical History, 5.10). Images of St Bartholomew, including St Bartholomew Flayed, often depict the apostle holding a copy of Matthew’s gospel.
Despite the words of Eusebius, the strongest tradition links Bartholomew with Armenia, where he and his fellow apostle Jude are credited with bringing Christianity to the country and are recognized as the patron saints of the Armenian Apostolic Church. The Saint Bartholomew Monastery, now in ruins, was built on the traditional site of Bartholomew’s martyrdom.
The relics of the saint have also been historically linked with the Saint Bartholomew-on-the-Tiber Church (Rome), the Canterbury Cathedral (England), the Frankfurt Cathedral (Germany) and the Cathedral of St Bartholomew (Lipari, Italy).
"Chamaecyparis pisifera 'Lemon Thread', 2016, [Sawara False Cypress], kam-ee-SIP -uh-riss pih-SIFF-ur-uh, 4x3 ft Dwarf #Conifer, USDA Hardiness Zone 4, stringy, whip-like, golden yellow foliage, Bloom Month --, In Garden Bed J1.10 a0 for 0.0 years
‘Lemon Thread’ is a slow-growing, semi-dwarf, broadly-conical, shrubby variety that will typically grow to 3-5’ over the first 20 years. Noted for its bright yellow thread-like foliage. Foliage attractive in winter. Small cones appear on mature plants. Peeling, reddish-orange bark develops on mature plants.
#Chamaecyparis"
I intentionally left the glare on the glass to give the feeling that he was indeed trapped inside the bowl and seemingly asking to be let out...
all that stringy white marks on the glass i left off as well because that was the frog's own mess within the glass anyway....
i let him go after 5 minutes of taking photos... i felt sorry for the guy...
so don't worry, he wasn't harmed in anyway... (although he was probably traumatized during the 5 minutes he was trapped... i'm greatly sorry for that but the chance had to be taken advantage of!)
(Rollover picture)
Five preparations of rabbit accompanied by confit of carrots and artichoke hearts stuffed with fava bean paste.
1. Confit'ed rabbit leg: The meat was very soft and not stringy or grainy as I had feared. Curiously, both of my dining companions and I thought it tasted just like tuna salad. We couldn't figure out what it was that made it taste like tuna salad - as there was no discernable mayonnaise. Perhaps celery seed? I'm not sure.
2. Rabbit "bacon": I was expecting something salty or smokey and crispy. Instead, this "bacon" was extremely tender and slightly sweet. It was definitely my least favorite of the five preparations.
3. Rabbit loin: A well cooked piece of meat. I can't say that I remember all that much about it.
4. Rabbit roulade stuffed with prune and lavendar: This was great, I especially appreciated the prune-lavendar stuffing.
5. Rabbit kidney: This was by far my favorite of the five preparations. The kidney had been cooked on the outside but slightly rare on the inside. Despite being very offal-y, the kidney had a very clean taste - no doubt from its freshness.
Truth be told, my favorite item on this course, beside the kidney, were the fava bean paste-stuffed artichoke hearts. The confit'ed carrots weren't bad either.
Overall, a great dish - playful and tasty. And, a sight to behold!
Nave foundation stone 27 Oct 1846 by Miss Fanny Conway of Jiddown Estate, architect Moses Garlick, opened 12 Sep 1847, consecrated 13 Mar 1849, tower by 1872, new bell 1896. First church of stringybark & shingles opened 4 Jul 1841 on land given by John Wickham Daw. Foundation stone Sunday School hall 21 Oct 1865, opened by Mar 1866, replacing earlier stringybark church/school. Church originally known as "St Mary's on the Sturt", later “St Mary's South Road”. Suburb named after the church.
“Church, erected by voluntary subscriptions, on the Onkaparinga road, mid-way between the river Sturt and the Brownhill creek, was opened for public worship, by the Rev. C. B. Howard, Colonial Chaplain. . . The structure of the Church is both simple and neat. It is composed of stringy bark, and is capable of accomodating [sic] almost two hundred and fifty persons. A Sunday School is attached to the Church, and a Day School is about to be established.” [Southern Australian 6 Jul 1841]
“Saint Mary’s Church. The foundation stone of this church was laid on Tuesday last in the village of St. Mary's, on the Sturt, and some few acres south of the old church. . . Saint Mary's Church, In the Village of St. Mary's, on the Sturt, County of Adelaide, South Australia. The foundation stone of this church was laid by Miss Conway, of Jiddown Estate, On Tuesday the 27th October, 1846, being the tenth year of the reign of our most Gracious Sovereign Queen Victoria. Lieut. Governor of South Australia-Major Robe.” [South Australian 30 Oct 1846]
“The foundation-stone of a church near the old wooden building known as St. Mary's Church was laid on Tuesday last, in the presence of the Colonial Chaplain, the Rev. Messrs Woodcock and Newenham, and some of the settlers in the neighbourhood.” [SA Gazette & Colonial Register 31 Oct 1846]
“A meeting was held on Wednesday, at St Mary's, on the Sturt, of the inhabitants of that district, to take measures for erecting a parsonage. The Rev. John Fulford has been licensed by the Lord Bishop of Adelaide for the cure of souls within the district It was resolved, after a lengthened and friendly discussion, to build on the glebe approaching Tapley's Hill — the situation being centrical for Christ Church, O'Halloran Hill, and St Mary's — which churches, for a time at least, will be supplied by the same clergyman.” [South Australian 8 Sep 1848]
“the Lord Bishop of the diocese performed the service of consecration at St. Mary's Church, on the Sturt, and afterwards preached to a large and most respectable congregation. The Very Rev. Archdeacon Hale, and the Rev. T. Fulford, bore part in the services of the day. The church, having accommodation for 130 persons, is exceedingly neat, and a very commodious parsonage house is nearly completed.” [South Australian 20 Mar 1849]
“the opening service at St. Mary's, Sturt River, on Sunday, September 12, 1846, was taken by the incumbent of St. John's (Rev. W. T. Woodcock). St. Mary's at that time being apparently an off-shoot from St. John's.” [Register 11 Feb 1928]
“St. Mary's Church Sunday-School, Sturt. . . The spot selected is situate a little to the north of the present church, being the site of the first church of St. Mary's.” [Register 4 Jul 1865]
“St. Mary’s Sunday-School, Lecture Hall, and Institute. The ceremony of laying the foundation-stone of the above building was performed by the Lord Bishop of Adelaide at St. Mary's, Sturt on Saturday afternoon. October 21. . . The site of the proposed building is a short distance north of St. Mary's Church. It was originally selected for the church, but circumstances occurred which caused the latter to be erected where it now stands. The new building is to front the west and its size is to be 22 by 42 feet. . . The style is Gothic. Messrs. Wright and Woods kindly prepared the plan.” [Register 23 Oct 1865]
“A tea and public meeting took place in the St. Mary's Schoolroom and Institute, Sturt, on Thursday evening, March 22.” [Advertiser 24 Mar 1866]
“As the designation of the Church — St. Mary's, Sturt — causes confusion, particularly in the Post-Office, letters so addressed being sent to the Sturt Post-Office, instead of the Edwards Town one. No fault, whatever, being attributable to the Post Office authorities; it was considered advisable to change the title to St. Mary's, South-road, and the Chairman was requested to write to the Secretary of Synod, with a view to all future Synodal communications being so directed.” [Advertiser 7 Apr 1866]
“Concert at St. Mary's, South-road. . . held in St. Mary's Hall, on the South-road, in aid of the funds of St. Mary's School.” [Register 20 Jul 1872]
“St. Mary's. Church, South-road. . . The tower of the church, for which subscriptions were raised a year or two ago, is now finished at a cost, including extras, of £65 5s. 3d. A new bell, weighing more than 1 cwt., recently sent out from England, will soon be hung up inside the tower.” [Advertiser 24 Apr 1873]
“a very successful fancy fair with music, singing, and tableaux, was held in St. Mary's Hall, South-road, with the object of raising funds for the purchase of a new bell for the church, the present one having been cracked in hanging some years ago.” [Advertiser 17 Apr 1896]
“the dedication service in connection with the new bell was held in St. Mary's Church, South-road, by Bishop Harmer, assisted by the Rev. W. S. Moore (incumbent), and the Rev. A. Honner.” [Evening Journal 14 Jul 1896]
“St. Mary's, South-road. . . thanks were also passed to those ladies and gentlemen who had taken put in the entertainments to raise funds for the new bell, and. . . to Messrs. Ragless, of Tonsley Park, for their kindness in not only flooring the bell tower, but also in providing wood for the same, and ladders to reach the bell floor.” [Advertiser 8 May 1897]
“Old St. Mary’s, as the Anglican Church on the South-road is affectionately called by the inhabitants of Edwardstown and district, is shortly to be embellished with stained-glass windows. The Church has been a familiar landmark for upwards of sixty years, and the present edifice, which replaced a wooden temporary structure over half a century ago, is the oldest ecclesiastical building still remaining intact in the province. Persons who hail from the old country are often carried back in imagination to their native villages when passing by its distinctly rural English aspect, with its orthodox square tower and picturesque churchyard.” [Evening Journal 26 Sep 1898]
“within a few days, the removal of one of the oldest landmarks alone the main road. For more than 80 years the original St. Mary’s Anglican Schoolroom has stood just past the angle where the South road is joined by Daw's road. . . Mr. Daw gave the land for the schoolroom, and for St. Mary's Church and rectory a little farther south. . . The schoolroom was used in the first place for church services and other purposes, afterward serving for many years as a school and for social gatherings. It is being taken down at last by the direction of the Succession Act Trustees as past repair.” [Register 11 Feb 1928 with photo p 14]
“More than £800 had been spent on renovations to the 106-year-old St. Marys Church of England, South road, St. Marys, before last night's fire. . . destroyed the south-eastern section of the ceiling and roof and burnt the church's historical records. The fire began in the vestry and quickly spread through the shingle, straw, and galvanised iron roof. . . The last service at the church was on Sunday, but the doors are never locked.” [News 3 Jun 1953]
“The church organ was extensively damaged by water. A woman member of the congregation has offered to bear the cost of restoring it. In addition to the damage to the building, elaborate needlework by the women of the church was destroyed.” [News 4 Jun 1953]
“The fire had destroyed baptismal, wedding and burial registers dating back to the 1840's, together with candlesticks, vestments and altar linen which were stored in the vestry.” [Advertiser 4 Jun 1953]
“The weekend arson attempt on SA's second-oldest church — St. Mary's Church of England on South road — is the thirteenth deliberate attempt to burn down churches in Adelaide in six years. . . But for Saturday night's fire, which destroyed a £200 organ, members of the congregation would this week have completed restoring the £3.000 damage caused by the earlier fire.” [News 5 Oct 1953]
“For the first time in years, the doors of St. Mary's Church of England on South road have been securely bolted following Saturday night's arson attempt.” [News 7 Oct 1953]
“An organ to replace the one destroyed by a fire in St. Mary's Church of England, South road, St. Marys, on October 5, has been given by Mr. H. M. Wood, of Greenhill road, Tusmore. . . Mr. and Mrs. Wood had offered to pay part of the cost of restoring the organ, which was in need of small repairs.” [Advertiser 19 Oct 1953]
ODC: STRING, STRINGED, STRINGY
Why Spiders Don't Get Stuck In Their Own Webs?
Spiders Walk on Their Tiptoes
If you've ever had the pleasure of walking into a spider web and having silk plastered on your face, you know it's kind of a sticky, clingy substance. A moth that flies full speed into such a trap doesn't stand much of a chance of freeing itself.
But in both cases, the unsuspecting victims came in full contact with the spider silk. The spider, on the other hand, doesn't tumble willy-nilly into its web. Watch a spider traverse its web, and you will notice it takes careful steps, tiptoeing delicately from thread to thread. Only the tips of each leg make contact with the silk. This minimizes the chances of the spider becoming ensnared in its own trap.
(Rollover picture)
Five preparations of rabbit accompanied by confit of carrots and artichoke hearts stuffed with fava bean paste.
1. Confit'ed rabbit leg: The meat was very soft and not stringy or grainy as I had feared. Curiously, both of my dining companions and I thought it tasted just like tuna salad. We couldn't figure out what it was that made it taste like tuna salad - as there was no discernable mayonnaise. Perhaps celery seed? I'm not sure.
2. Rabbit "bacon": I was expecting something salty or smokey and crispy. Instead, this "bacon" was extremely tender and slightly sweet. It was definitely my least favorite of the five preparations.
3. Rabbit loin: A well cooked piece of meat. I can't say that I remember all that much about it.
4. Rabbit roulade stuffed with prune and lavendar: This was great, I especially appreciated the prune-lavendar stuffing.
5. Rabbit kidney: This was by far my favorite of the five preparations. The kidney had been cooked on the outside but slightly rare on the inside. Despite being very offal-y, the kidney had a very clean taste - no doubt from its freshness.
Truth be told, my favorite item on this course, beside the kidney, were the fava bean paste-stuffed artichoke hearts. The confit'ed carrots weren't bad either.
Overall, a great dish - playful and tasty. And, a sight to behold!
(Rollover picture)
Five preparations of rabbit accompanied by confit of carrots and artichoke hearts stuffed with fava bean paste.
1. Confit'ed rabbit leg: The meat was very soft and not stringy or grainy as I had feared. Curiously, both of my dining companions and I thought it tasted just like tuna salad. We couldn't figure out what it was that made it taste like tuna salad - as there was no discernable mayonnaise. Perhaps celery seed? I'm not sure.
2. Rabbit "bacon": I was expecting something salty or smokey and crispy. Instead, this "bacon" was extremely tender and slightly sweet. It was definitely my least favorite of the five preparations.
3. Rabbit loin: A well cooked piece of meat. I can't say that I remember all that much about it.
4. Rabbit roulade stuffed with prune and lavendar: This was great, I especially appreciated the prune-lavendar stuffing.
5. Rabbit kidney: This was by far my favorite of the five preparations. The kidney had been cooked on the outside but slightly rare on the inside. Despite being very offal-y, the kidney had a very clean taste - no doubt from its freshness.
Truth be told, my favorite item on this course, beside the kidney, were the fava bean paste-stuffed artichoke hearts. The confit'ed carrots weren't bad either.
Overall, a great dish - playful and tasty. And, a sight to behold!
An adult (left) and juvenile (right) great blue heron were sunning late one warm afternoon. As shown in this photo, one conspicuous difference between adult and juvenile great blue herons is the long stringy feathers on the upper chest of the adult and the corresponding short fluffy feathers on the juvenile. (The stringy feathers produce a down that the herons use to clean themselves.) Of course, the generally awkward movements are often the most obvious indication of a juvenile heron. Also, the crest feathers on the top of the head of an adult go down the back of the neck a few inches, but on a juvenile are short and tend to stick up.
Great blue herons stand like this facing the sun on cool days to warm up, but they also do this on warm to hot days as in this photo. In these cases they have their mouths open and flutter their throats to cool down. There are various speculations about why the herons do this, but none appear to me to be convincing. One of the more plausible theories is that this makes the feathers in the front of their body hot, which eliminates parasites like mites.
These herons were standing on the dam at Metzger Farm Open Space in Westminster and Broomfield, Colorado.
Photograph by Jim Kennedy
To see the photos organized to tell the stories of what has been happening for the hawks, herons, turtles, snakes, and other wildlife and plants at or near Metzger Farm Open Space, go to www.flickr.com/photos/nature80020/sets/
U.S. Department of Agriculture (USDA) retiree Janet Tenney, PhD., talks with the audience about how she grew 50 pumpkins in her garden and now displays many of them with the seedlings at the VegU tent of the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. Ms. Tenney is a volunteer Executive Master Gardener and former PhD Nutritionist. Today she serves as the USDA Farmers Market Food Safety Officer and a VegU Educator.
This last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work.
âVegUâ Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the âVegU(cation)â tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.
The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region.
The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.
PUMPKIN CURRY SOUP
Yields 8 cups
Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes
1 tbsp. olive oil
1 medium onion, ï¬nely chopped
3 garlic cloves, minced
3 lb. fresh sugar pumpkin
3 cups vegetable stock
1 tbsp. curry powder
1 tsp. chili powder
Salt and pepper to taste
1. Preheat oven to 350° F.
2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.
3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.
4. Remove from oven and let cool. Separate pumpkin ï¬esh from skin. Purée the pumpkin ï¬esh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)
5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.
6. Bring soup to a boil then reduce heat and simmer for 10
minutes.
Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.
Adapted from © My Darling Vegan 2016
THIS WEEK VEGU IS ALL ABOUT PUMPKINS
Three diï¬erent species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless diï¬erent varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet ï¬esh making it ideal for eating.
HOW TO PICK
Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached.
Feel for freshness. Press on the bottom of the pumpkin. If it is ï¬exible or has several soft spots it may indicate that it is not as fresh.
HOW TO PREPARE
To cook a fresh pumpkin, ï¬rst wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and ï¬brous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel oï¬ the skin using a knife and chop the pumpkin into cubes, or purée the ï¬esh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews.
HOW TO STORE
Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.
Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator.
Advice about freezing. Freezing pumpkin is a great option. To freeze, ï¬rst roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, ï¬rst peel the pumpkin skin and remove seeds and ï¬brous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year.
FUN FACTS
â¢Pumpkins originated in Central America and are botanically a fruit.
â¢At the ï¬rst Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.
â¢Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.
â¢Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.
â¢China and India are the worldâs top pumpkin producers; U.S. is ranked ï¬fth.
â¢Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.
â¢Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.
â¢99% of pumpkins grown in the U.S. are sold for decoration.
larger view: static.flickr.com/37/106066105_006f651cce_o.jpg
here's the zoomed in picture of the same heron... I saw a lot of waterfowl including another blue heron on Lake Dora, but none of them seemed to have this problem... I was very concerned about the white stringy material which was wrapped around his beak....how did he get his beak wrapped in it is a mystery. .. I wasn't able to locate the park authorities to get some help for him...
Mission began 1872, services in Institute 1880, Congregational church (built 1870) let to Free Presbyterians and Anglicans after 1873, sold 1882 to Anglicans.
“Kingston . . . The Rev. Mr. Hector held service of the Church of England in the School Room on Tuesday evening last, and during the week visited the members of that body residing in the township. I hear, by the appointment of several more lay readers, arrangements have been made so that in future service will be oftener and more regularly conducted.” [Narracoorte Herald 4 Jun 1878]
“Church of England service was held in the evening in the Lacepede Bay Institute.” [Narracoorte Herald 2 Apr 1880]
“Kingston . . . A little excitement is caused by an advertisement that the congregational church, at present rented by the Church of England, is for sale by tender, and I hear that both the Catholic and church of England congregations are about to put in for it.” [Border Watch 26 Apr 1882]
“Sunday the 18th is, I hear, the day fixed for the opening of the new Wesleyan church . . . and on that day also the Rev. Mr. Cowan, incumbent of the English church at Robe, will commence his monthly services in the Church of England here.” [Narracoorte Herald 13 Dec 1887]
“Earthquake . . . Church of England walls cracked, and part ceiling down; not likely to be any service on Sunday.” [Narracoorte Herald 18 May 1897]
“Earthquake . . . The Anglican Church has suffered considerably, £100 worth of damage having been done. The belfry has been smashed, and the walls shattered, and it is a question whether it is worth repairing.” [Register 19 May 1897]
“The letter of your correspondent which appears in the last issue of your valuable paper might possibly give your readers the impression that there is a sad want of loyalty among the Church people of Kingston. That this is not the case is evidenced by the fact that on the Sunday following the death of our late lamented Queen, Holy Trinity Church was suitably draped in black, and the services throughout that day were of a memorial character, and followed implicitly the instructions of the chapter. The Dead March was played at the close of the services, the congregation standing. The church remained draped until the Saturday morning on which the funeral took place, and the church bell was tolled in accordance with custom. . . [signed] Peoples' Warden.” [Narracoorte Herald 26 Feb 1901]
“Holy Trinity Church, Kingston. . . During the year sundry improvements have been made and instead of two side aisles there is now one centre aisle. The altar has been enriched by a handsome cross presented by Miss Lea, of Lake Robe, who also gave a new paten. To Mr. Cook, who has now left the district, the church owes an artistic litany desk. The font has been raised on a pedestal of imitation colored marble and new matting has been procured. Last, but not least, a new organ now adorns the choir, the old one being relegated to the Sunday-school, which is now held in the Oddfellows' Hall.” [Narracoorte Herald 30 May 1905]
“Mr. Pearce has just completed a handsome altar and reredos for Holy Trinity Church, Kingston. It was wholly constructed of Australian oak (stringy bark) in his factory by Mr. C. W. Hall. It was presented to the church, and bears the following inscription:- ‘To the glory of God, and in grateful memory of Eric Darcy Tapfield; killed in action at Amman, 30th March, 1918.’ The altar and reredos is 7ft. high and 6ft. wide, and is beautifully polished. It reflects credit on Mr. Pearce and his workmen.” [Border Watch 30 Oct 1925]
A champion of utility, the yucca provided the Salado with both food and fiber. Buds, flowers, and fruits are all edible. Native people preserved the large, banana-like fruits by roasting them and pressing the pulp into cakes, which were dried in the desert sun. Its sharp-tipped leaves made excellent awls, and stringy leaf fibers were made into skirts, sandals, baskets, string, rope, nets and snares. Even the roots were useful, providing an excellent soap and shampoo.