‘My Common Table’ posted this dish awhile ago. But I found it buried in a search for yogurt recipes. Her photos, sense of writing and this recipe will cheer your day. I love this recipe. It’s so easy, quick and makes the house smell like pure comfort.
Give it a try and check out her beautiful website.
- Butter to grease the pan
- 250g plain yogurt (1 1/4 cups)
- 4 large eggs
- 125ml vegetable oil (1/2 cup)
- 300g sugar (1 1/2 cup)
- 210g all-purpose flour + a little more to dust the pan (1 3/4 cup)
- 1 teaspoon baking powder
- 1 teaspoon ground cardamom
- 1-2 pears, thinly sliced
- Powdered sugar for dusting
- Preheat oven to 350º F. Grease a spring form (22 cm) with butter and dust with flour.
- In a large bowl, add the yogurt, eggs, vegetable oil and sugar and stir well. Add the flour, baking powder and cardamom and stir until the flour is incorporated into the batter.
- Pour the batter into the prepared pan and carefully arrange the pear slices on top. Scatter the sliced almonds over the cake. Bake in the preheated oven for 45 minutes or until the cake is baked (if you insert a toothpick in the middle, it will come out clean). Allow to cool for 15 minutes and unmold. Dust with powdered sugar.
Come join us to bring in the month of September. We will be at Pikes Place Market on Sundays. So come see our fun new items and perfect gifts for the fast approaching season!
From FEMA website.
5 other excersises are : Ardent Century 16, Vigilant Guard, Special Focus, Turbo Challenge and Joint Logistics over the shore.
Cascadia Rising 2016
A 9.0 magnitude earthquake along the Cascadia Subduction Zone (CSZ) and the resulting tsunami is the most complex disaster scenario that emergency management and public safety officials in the Pacific Northwest could face. Cascadia Rising is an exercise to address that disaster.
June 7-10, 2016 Emergency Operations and Coordination Centers (EOC/ECCs) at all levels of government and the private sector will activate to conduct a simulated field response operation within their jurisdictions and with neighboring communities, state EOCs, FEMA, and major military commands.
Conducting successful life-saving and life-sustaining response operations in the aftermath of a Cascadia Subduction Zone disaster will hinge on the effective coordination and integration of governments at all levels – cities, counties, state agencies, federal officials, the military, tribal nations – as well as non-government organizations and the private sector. One of the primary goals of Cascadia Rising is to train and test this whole community approach to complex disaster operations together as a joint team.
Recent subduction zone earthquakes around the world underscore the catastrophic impacts we will face when the next CSZ earthquake and tsunami occurs in our region:
- Indonesia (2004): M9.1 — 228,000 fatalities
- Chile (2010): M8.8 — 500 fatalities
- Japan (2011): M9.0 — 18,000 fatalities
A worthy share. Article from web:
Much of the food found in America and Europe is imported from China because it is cheaper, but it comes at a cost. Recently, we posted an article about companies in China mass producing fake rice out of plastic, which can cause serious digestive issues, and even be fatal if consumed daily. See below is a list of ten foods made in China that we all should avoid!
1. Tilapia Fish 80% of tilapia in America comes from China. The fish are bottom feeders and will eat almost anything. With water pollution, the way it is in China, eating anything raised in that water would be unsafe to say the least. There is, also, one study that states tilapia is less healthy than bacon.
2. Cod Fish 50% of American cod comes from China. Yet again this is a water pollution and feeding issue. There are few restrictions in China for these types of exports.
3. Chinese Apple Juice About 50% of all apple juice sold in the US comes from China. China has been known to use harmful pesticides on their food. Even pesticides that have been banned by their own government. Making apple juice at home from local organic apples is the best method.
4. Processed Mushrooms 34% of all processed mushrooms come from China. Just as we saw with apples, one does not know what the mushrooms are grown in and exactly how healthy they are. Just to be on the safe side, buy mushrooms local or from trusted American-based or Canadian-based farms.
5. Chinese Garlic 31% of garlic sold in America comes from China. Like with other grown foods, the pesticides involved in the process (mainly methyl bromide) are just not safe and should be avoided
6. Chicken In 2013, the US Department of Agriculture approved the sale of chicken from China in the United States. As with fish (mentioned above) this is a pollution and feeding issue. China is commonly plagued with avian flu and other foodborne illnesses.
7. Plastic Rice Huge amounts of fake rice has been seized in China, and it is believed that much of it is produced from potatoes combined with a synthetic resin. The goal? To make money, of course, as scam artists have been imitating a popular type of Chinese rice called “Wuchang”. This rice stays hard after boiling. Long-term consumption of this food can cause cancer.
8. Mud (Sold As Black Pepper) One vendor in China was caught selling mud as black pepper. Although this seems like a local issue, one must always verify quality.
9. Industrial Salt Salt produced for industrial purposes is finding its way onto the tables of China. Any salt from China may also contain industrial salt. Consuming this salt may contribute to high blood pressure, hypertension, and the risk of heart attack and stroke.
10. Green Peas The fake peas are reported to be very profitable, and one illegal workshop was producing them for 3 years before it was investigated. They are created with snow peas and soy beans, added with green dye and sodium metabisulfite (used as bleach and preservative). This dye is forbidden to use on food because it may cause cancer, as well as affect the body’s ability to absorb calcium.
Unfortunately, it’s hard to tell if your apple juice, garlic or mushrooms are from China. This is why we recommend shopping locally at your farmers market, and getting to know your farmer or supplier. … Read More: http://www.whydontyoutrythis.com/2016/03/avoid-these-10-foods-made-in-china-they-are-filled-with-plastic-pesticides-cancer-causing-chemicals.html
They say a picture is worth a thousand words. Not mine however…ha ha ha. Don’t judge this photo by its looks. Nothing sexy about Ratatouille. Nutin! Buuuuut I have long loved Ratatouille and this is by far the best I have ever made. The recipe was brought to me by a coworker from the cookbook “flavors of Morocco” (no the “f” is not capitalized on the book? – admitted Grammar nazi here at least when it comes to spelling. There is SO much error in journalism today it’s making me crazy. Enough said). Now watch me regret THAT comment. ;-)
The secret ingredient is dates. Wow, didn’t see that coming. But the magic little fruit makes such a subtle and sweet difference it is hard for me to imagine making this dish in the future any other way. It’s also very simple. I have one suggestion to myself and my readers. This recipe doesn’t have you sweat the eggplant. My coworker made this dish and he also didn’t sweat them, but when I made it I did. For quite some time I might add. Normally it’s a 5-10 minute sweat process. But my eggplant was happily having it’s very own menopause moment that I kept letting it sweat. THINKING……that the eggplant would be much more silky in the dish. This however did not pan out. I love babaganoush….big time so I was trying to achieve a softer effect since you keep the skin on. Don’t get me wrong it’s the BEST ratatouille! I didn’t want to cook every single vitamin out of the dish so I could have cooked it til the cows came to soften the eggplant more but I didn’t. Whew, that was a mouth full.
So, for the future I will continue to sweat but may try baking it solo ever so slightly before adding it to the dish. Again, it’s the BEST ratatouille I’ve made. Thank you dates. My new love (and yes I have forgiven you for almost killing my Cuisinart whilst making granola bars!).
Don’t miss this dish.
Here’s all you do:
- 4-5 Tbl of olive oil
- 1 onion halved lengthwise and sliced crosswise
- 2 garlic cloves, chopped
- 1 red bell pepper, halved lengthwise and sliced crosswise, with stalk and seeds removed
- 1 medium eggplant, halved lengthwise and sliced crosswise
- 2 zucchini, sliced
- 8 oz. pitted dates, halved lengthwise
- 2 – 14oz cans of chopped tomatoes
- 1-2 teaspoons of sugar (I left this out and added more dates)
- 1-2 teaspoons Ras-el-hanout (ethnic grocery stores carry)
- small bunch of fresh flat leaf parsley coarsely chopped
- sea salt and freshly ground black pepper
Heat the oil in a tangine or a heavy based casserole. Stir in the onion and garlic and simmer for 2-3 minutest until they begin to soften. Add the pepper, eggplant and zucchini and cook for a further 3-4 minutes. Add the dates, tomatoes, sugar and Ras-el-hanout (smells like cinnamon) and mix thoroughly. Cover pot and cook for about 40 minutes or until the vegetables are tender. Season to taste with salt and pepper. Sprinkle with chopped parsley and serve.
Soul satisfying for sure.
It’s that time of year. And we have had such a wonderful spring. We are hoping that we don’t pay for it later this summer but for now it’s heavenly. My garden each year produces my chives. Each year I tell myself to grab those flowers but each spring passes so quickly that I seem to miss that window. Not this year!! There is really nothing to Chive Vinegar (thank goodness). It’s those beautiful chive flowers soaked in White wine vinegar. Let soak for at least two weeks. The color alone will inspire you. It’s just gorgeous. That’s it! My kind of recipe with my hectic schedule.
For those Long eared Loves in your life the smooth and sassy way to keep those Ears free of ……well……what’s for dinner is a dog snood! Been putting these little bad boys off (Snoods….not the boys!) for quite some time. Now I have this fun little collection for a few dog sizes. From Dachshunds to St. Bernards we have your fix. Only found at Pikes Place Market, these little charmers will have your canines searching for mirrors after each meal. Once they catch on that Snood wrapping means that…..dinner (or breakfast) is on the way, they LOOOOOOOOVE wearing them. They even get giddy!! No more ear funk for you. Super Hilarious.
Woof Bone Appétit!
One bag….bead at a time can start to make a big difference.