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Friday, July 31, 2009

Recipe Review #3: Avacado Mayonnaise

This recipe also comes from Ricki via Dr. Kim at Diet, Dessert, and Dogs! I love it dip and mayo! Take Ricki’s and my word for it! This is a great mayo alternative and it is sooo good on tomatoes! See her post here.

“2 ripe avocados, halved, pitted, scooped out of skins, and cubed

large handful of fresh basil leaves [or a couple shakes dreid basil]

2 Tbsp. (30 ml.) extra virgin olive oil [I didn't use it but I'm sure it'd taste even better!]

2 tsp. (10 ml.) fresh lemon or lime juice

1 garlic clove, peeld and minced

sea salt and black pepper, to taste

Combine basil, garlic, and a pinch of sea salt in a small food processor and blend until ingredients form a paste.

Add avocados and process until smooth. Blend in oil and lemon or lime juice, and then season with salt and pepper. Makes 4-6 servings.”

Recipe Review #2: Healthy! Guilt-Free Key Lime Pudding!

Key Lime Pudding Pie

Here it is! The recipe that the most of you requested! Key Lime Pie Pudding! I got this recipe from Ricki’s dietdessertndogs website. See the original (almost the same recipe) here. I give her all the credit for this recipe and thank her for it! It is definitely nutritious and delicious! Thanks Ricki!

2 small or 1 large chopped ripe avocado

3-4 Tbsp freshly squeezed lime juice

stevia to taste or 1/4 cup agave

Pour all of the ingrediants into your food processor and blend! Serve immediately! And enjoy!

Saturday, July 25, 2009

Food Review #25: Smucker’s Reduced Fat Natural Style Peanut Butter (Creamy)

Again, in my search for a good peanut butter product I could handle, I tried this one. I got to say, I like this one more than “Better than peanut butter”.

  • After eating natural peanut butter for so long, I love non-sweetened nut butters.
  • Reduced fat
  • Tastes great and very peanut buttery!
  • natural!

Use it in:

1. A pb and j

2. PB protien smoothie

3. Peanut butter cookies

Food Review #24: Better N’ Peanut Butter

I have struggled with finding something that agrees with me as far as peanut butter goes. I think it’s because I’m sensitive to too much fat at once. Anyway, when I found this, I decided to give it a try. After using natural, unsweetened peanut butter for quite a while, I forgot that regular peanut butter was sweetened. After getting used to it though, I find this to be pretty good.

  • It has a mild peanut taste
  • It also has an almost chocolaty flavor.
  • It contains 85% less fat, 40% less calories (100 calories serving)
  • It has no refined sugars (although it has cane syrup and tapioca-which i still try to avoid when I can)
  • Sweet
  • Almost candy like flavor

What can you do with it?

1. Spread it on a pb and honey sandwhich.

2. Make pb cookies with it

3. Make fudge. I have a feeling this would make good pb fudge!

Friday, July 24, 2009

Homemade (and Sugar-Free) Summer Mango Sorbet!

Homemade (and Sugar-Free) Summer Mango Sorbet

With all my posts about “ice-cream” I thought I should post one you can make yourself! I found this recipe and then altered it to yield more, become sugar-free, etc. This is a really good refreshing dessert perfect for summer days. :) Plus, this is the first recipe that I've made sugar-free in quite a while that I had people try and give compliments on. They also could not believe it was sugar-free (refined-sugar free that is ;) )!

Yields: About one half gallon

6 ripe mangoes, peeled and chopped into small squares (the riper, the better)

2/3 c. lemon juice

2 T. and 1.5 t. stevia powder OR about 1 c. agave nectar

3/4 c. pasteurized egg whites (4 large egg whites)

Prepare your mangoes and set them in a big bowl. Add other ingredients. Stir. Fill your blender halfway full of the mixture. Puree. Pour liquid into another big bowl. Fill blender halfway again and as many times as necessary to get all the ingredients mixed together and pureed. Add them to the other big bowl. Mix with a spoon. Taste to see if it’s sweet enough for you. If not, add more sweetener. I prefer this with agave nectar but you may need to play around a bit with the amount according to your tastes. I know the stevia amounts worked fine for me, but it wasn’t really sweet either. That’s why I suggest you taste. Everyone has their preference which is why it’s great that you get to decide. Anyway, pour into your ice-cream maker and follow manufacturers instructions.

Or, if you don’t have one, follow the directions from the original website: “To make the sorbet without an ice-cream maker, pour the mixture into a freezer-proof container, cover and freeze until the sorbet is just firm. Chop the sorbet and process the mixture until smooth. Return the sorbet to the container, cover and freeze until firm.”

Either way, when it’s done it needs to go in a freezable container. (That is if you want to wait that long to eat it! :) )

This was entered into Amy Green's Slightly Indulgent Carnival (Round One). See it here!

My verison of Healthy Indulgences Low Carb GF Fluffy Pancakes

The first time I tried these pancakes I found I wasn’t able to get them to be puffy, taste right, or the right consistency. I learned the hard way, that you definitely need the coconut milk and for me some other alterations. :) Anyway, after some experimentation, this is what worked for me. I’ve made a few slight changes from Lauren’s recipe here.

Healthy, Low-Carb, Gluten-Free, Sugar-Free, Dairy-Free Pancakes :)

Serves 1, makes about 2 pancakes

1 tablespoon coconut milk
1 large egg
4-5 tablespoons water
1/4 cup sifted oat flour (made from GF oats)
2 tablespoons sifted coconut flour
1/4 teaspoon aluminum-free baking powder
1/4 teaspoon sea salt
1/8 teaspoon stevia powder

Heat a nonstick pan. If you don’t have one, grease a pan well. Whisk together the egg, coconut milk, and water. Measure out the amount of flours you need and and sift them. If you don’t have a sifter, you can get one pretty cheap at your local Wal-mart, or just use a whisk and get all the lumps out. Add the rest of the dry ingredients. Whisk together until there are no lumps. The batter should be almost like regular pancake batter, thick but pourable. Add the extra tablespoon of water if it’s still too think. Whisk batter again until there are no longer lumps. Pour about half the batter on top the pan at a time, and cook until bubbles appear on surface of pancake. This may take a few minutes longer than normal. Flip and cook other side for about 30-60 seconds. Serve with Earth Balance, peanut butter, almond butter, or whatever you desire!

Note: I am experimenting with making a chocolate verision of this pancake (hense the darker pancake on the bottom of this pile) but didn’t get it quite right when I made it, it only had a hint of cocoa flavor. I’ll let you know if I figure out how to make a healthy chocolate pancake :) .

How to make your own tartar sauce….

ian's fishsticks with my tartar sauce

And the final result! My dinner tonight! Ian’s fish sticks with tartar sauce! To make an individual serving of tartar sauce, combine 1 T. mayo with 1 T. relish.*** You may have to play with this to get it to the ratio you like. :) I like it about equal, maybe with even slightly more relish in it vs mayo. Anyway, mix together. Use fish sticks and dip in! Enjoy! Yum!

***Make your own sugar-free relish using this recipe.

How to make your own sugar-free sweet relish

june 2009 fish sticks, relish,_9

Now, are you wondering why I did reviews on pickles and mayo right after my review on fish sticks? That’s because I really wanted tartar sauce tonight on my fish sticks and I decided since I didn’t have any relish to experiment and make up a recipe of my own.

So here it is:

Take about 10 baby dill pickles or about half of a regular size pickle and stick it in a food processer with a little of the juice from the pickle jar. Add about 1/4 t. stevia powder to the mix. Process until your desired size for relish. (I got a little too excited and processed mine a little too much). Makes about 1/4 c. Just multiply the recipe as needed. Tastes great!

Food Review #23: Woodstock Farms Organic Kosher Whole Dill and Baby Dill Pickles

I have searched and searched for organic pickles before I found these. I went without pickles for quite a couple years before I found these. I practically (ok, actually I did) jump up and down when I saw these. Something about regular pickles (the preservatives and additives I’m guessing) makes me sick. And to find organic ones? Boy, it definately made me happy!

How do they taste? Great!

  • Although they seem to have a slightly different than your regular pickle, I like them.
  • My sister and mother (who do not eat organic) thought they tasted a little different but I thought they tasted fine. :)

What’s inside (for both) : Organic Cucumbers, Water, Organic Distilled Vinegar, Salt, Calcium Chloride, Organic Garlic Chips, DillWeed Oil, Organic Gum Arabic, Organic Natural Spice Flavors, Garlic Oil, Xanthan Gum.

Food Review #22: Spectrum Light Canola Mayo, Eggless, Vegan

Before the mayo I use now, I bought this mayo thinking that hey, I could save some calories and be healthier and still use mayo. The verdict: YUCK!

  • I hated the taste of this mayo so much that I rarely touched it.
  • I would pretty much rather go without mayonnaise than eat this.
  • I have heard that other vegan brands taste fine, but this one was awful!

What’s inside: Filtered Water, Expeller Pressed Canola Oil, Cornstarch, Distilled White Vinegar, Apple Cider Vinegar, Sea Salt, Soy Protein Isolate, Lemon Juice Concentrate, Xantham Gum, Onion Powder, Natural Vitamin E, Oils of Rosemary, Mustard, Turmeric and Paprika. (Gluten Free)

Food Review #21: Spectrum Organic Mayonaise

I bought this mayonnaise a while back and thought I would review it since I use it a lot. Not originally a huge mayo fan, but knowing I needed it for tuna salad, macaroni salad, etc, I bought some. I don’t particularly love this mayo.

  • it is pretty strong (as far as flavor and tang) for me but for you it might be perfect.
  • I find I don’t need a ton of this mayo for the flavor goes a long way!
  • it’s good enough though that I use it when I need it.

What’s inside: Expeller Pressed Organic Soybean Oil, Pasteurized Organic Whole Eggs, Pasteurized Organic Egg Yolks, Filtered Water, Organic Honey, Organic Distilled White Vinegar, Sea Salt, Organic Dry Mustard, Organic Lemon Juice Concentrate.

Do you have a mayo that’s healthy, light, and a favorite of yours? If so, please share! :)

Food Review #20: Ian’s GF Fish Sticks

After my last review and test of one of Ian’s products I was a little skeptical to try this one. I tried it though and actually liked it.

  • I tried two in the microwave, which, weren’t bad.
  • I thought they tasted best and crispiest after cooking them in the oven according to the directions.
  • They were a little greasy but pretty good.
  • I liked them pretty well
  • I thought they tasted pretty much like the the glutenous versions I remembered.
  • Don’t over cook or they’ll be really crunchy! :)
  • And for serving size, it showed four small sticks as a serving with about two servings per pack.
  • I was starving and ate all them that were in there…which to my surprise was about 12 small sticks. Filling meal for an adult. A kid might eat half I suppose. (Since they are kids food :) )
  • I think though that they are a decent meal to have on hand if you don’t mind spending over $5 a box!! I’ll be looking into making these myself in the future…watch out for that post hopefully later! :)

What’s inside: Fish Sticks (Minced Pollock, Coated With (Cornflake Crumbs (Milled Corn, Evaporated Cane Juice, Sea Salt, Caramel Color [Natural Color Derived from Corn]) Water, Yellow Corn Flour, Corn Starch, Sea Salt, Baking Powder, Granulated Garlic)). Cooked in Canola Oil.

Serve them with: potatoes, fries, or whatever you like!

Recipe Review #1: Healthy and Yummy Chocolate Zucchini Cake Mu

Chocolate Zucchini Muffins

Ever wish you could find out if that recipe is actually good? Yes? Well, you've come to the right place. This starts my first post of recipe reviews. I will note when I follow a recipe exactly or closely and what the results were. The past week, my mother made chocolate zucchini cake for the rest of the family. Knowing that I could definitely not partake of the glutenous, sugar, and dairy laden cake, I started to look for some sort of cake or muffin that I could make and then freeze the leftovers. I found this post and will show it with what I did and the results I got. But all the credit definitely goes to ladybugsandbees! I followed the recipe pretty closely!

Gluten Free Chocolate Zucchini Muffins

(I got 18 muffins with this recipe)

  • 1 cup extra finely ground brown rice flour
  • 1/3 cup potato starch (not flour)
  • 2 Tbs plus 2 tsp Tapioca Flour /Starch
  • 1/2 cup unsweetened cocoa powder
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 1/4 tsp sea salt
  • 2/3 cup agave nectar
  • 1/2 cup coconut oil (melt if solid)
  • 1/4 cup full fat coconut milk plus 2 Tbs water
  • 2 eggs
  • 1 cup shredded zucchini

1. Preheat oven to 350 degrees. Prepare muffin pan with paper liners or spray with non stick spray.

2. In a mixing bowl, combine flour, cocoa powder, baking powder, baking soda, xanthan gum, and salt. In a second bowl, combine agave nectar, coconut oil, coconut milk,water, eggs and zucchini. Add the flour mixture to the “wet ingredients” and mix well until fully blended.

3. Divide batter evenly between muffin cups, filling each to about 1/2- 3/4 full. Bake for 20-25 minutes.

These were really good! I could taste the yummy coconut flavor in them too with the oil and coconut milk. Next time, I want to try them with less fat and sugar etc but I am learning to follow the recipe to exactness on the first try making it :) . I will update you when I make them again. Also, see her site for just plain chocolate muffins (use 1 c. applesauce in place of the zucchini). I filled these about 1/2 to 3/4 full and then wet my fingers with water to smooth the tops so that they’d be even. They are filling and rich tasting. For an even richer treat, add chocolate chips as she did or raisins. Thanks again ladybugsandbees of gluten-free naturally!

Thursday, July 23, 2009

The first gluten-free bread that I actually liked!

june 2009 Toby, bread,etc _9 with text

Look how high this rose!

june 2009 Toby, bread,etc _9_2 with text

June-July 2009 Crayola Factory etc 194-crop

True to her word, this bread is nice and soft! Here is a slice of mine, smothered in almond butter and soft enough to eat even with my wisdom teeth just out!

I saw this recipe on Ginger Lemon Girls website. I made a few slight adjustments to make this dairy-free and sugar-free too. Here’s what I did. (It’s almost the same recipe and directions with some interjections that may help you out and to make it dairy-free and sugar-free.)

Dry Ingredients:
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup sorghum flour
1/2 cup tapioca flour
1/4 cup millet flour
1/4 cup potato starch
3 heaping tablespoons ground flax seeds
1/2 cup dry soy milk powder
3 teaspoons xanthan gum
1 Tablespoon and 1 t. Sure Jell*
1/2 teaspoon sea salt

Leavening/Proofing Ingredients:
2 1/2 teaspoons active dry yeast
2 teaspoons agave nectar
1/4 cup warm water (110 degrees)

Wet Ingredients:
1 1/4 cup warm water (110 degrees)
2 eggs, room temperature, beaten
2 egg whites, whisked
1/4 cup Earth Balance, melted
1/4 cup agave nectar**
1 teaspoon apple cider vinegar

*I had run out of unflavored gelatin, so I subbed an extra teaspoon Sure jell for the unflavored gelatin. (So you’re welcome to use 1 t. unflavored gelatin instead of the extra Sure jell.)

**I subbed 1/4 c. agave nectar for the 1/4 cup brown sugar but found it made the bread too sweet. Next time I will put either 1 T. or less of agave nectar.

  1. Proofing the Yeast: Mix together yeast, 2 teaspoons agave nectar, and 1/4 cup warm water. Set this mixture aside to proof. It should become aromatic, bubbly, and appear to be “growing” if it’s proofing correctly.
  2. In the bowl of your stand mixer whisk together ALL dry ingredients. Whisk or sift ingredients together thoroughly. I whisked together the ingredients after sifting them together. Then I set this aside.
  3. In a medium sized bowl whisk together all wet ingredients. Add proofed yeast to this mixture. If your yeast did not get bubbly and aromatic, start fresh with new yeast.
  4. Using the paddle attachment of your stand mixer on slow speed, gently pour wet ingredients into the dry ingredients. Mix dough on medium speed for 5-8 minutes. If you don’t have a stand mixer (like me) use a hand mixer. I used the dough with the dough hooks for the blender. Occasionally use a rubber spatula to push dough down the sides of the mixer bowl. While your dough is mixing (or after you finish mixing), prepare your loaf. Carrie notes the dough should resemble a VERY thick cake batter, I found mine to be even a bit thicker, almost like glutenous bread.
  5. Heat oven to 200 degrees and CUT OFF immediately. Spritz loaf pan (or pans if you are using smaller 8 x 4 1/2 pans) with non-stick cooking spray or olive oil.
  6. Pour dough into loaf pan (or pans — dividing evenly).
  7. Spray a sheet of plastic wrap with non-stick spray and gently cover the loaf pan, with the sprayed side facing the dough.
  8. Place covered loaf pans in the warmed oven and let rise for 50 minutes to an hour for large loaf pan, or 30 minutes for 2 small loaf pans. The dough should have risen to the top of the pans (but be careful not to let them rise too high).GENTLY remove plastic wrap.
  9. Heat oven to 350 degrees.
  10. Place risen loaf of dough in the oven. For a large 9 x 5 or 10 x 5 loaf, bake 45-55 minutes. For smaller 8 x 4 1/2 loaves bake 30 minutes. Crust should be light brown in color and a thermometer placed in the middle of the loaf should read around 190 for a finished loaf.
  11. Take loaves out of pans and place on cooling rack.
  12. Let loaf or loaves cool completely before cutting.

I store this bread on the counter for 2 days, if there is leftover bread after that point, I refrigerate or freeze remaining slices. Note I don’t leave it on the counter for more than a day, during the summer, otherwise the chance of molding is much higher.

Frozen or refrigerated bread slices and be made soft and pliable again by microwaving on medium power for 10-20 seconds.

I find this bread very soft and tasty. It is very filling. I made little pizzas even with it. :) It is more whole grain than most gluten-free bread’s I’ve made and it tastes great almost like “homemade white bread” I used to eat.

Spagetti avec des oeufs (with eggs)

Want a simple but delicious and filling dinner? I came up with this simple recipe and make this a lot at college. Boil some rice pasta (I used leftover spaghetti and shells). Cook an egg. Place spaghetti over egg. Take prepared pasta sauce and pour it over the top. Add Italian seasoning. Yum!

Food Review #19: Ian’s Mac and No Cheese

I found a new sections at Wegman’s the other day and was soooo thrilled to find this! I had seen dairy-free mac and cheese or gluten-free mac and cheese but not one with one that was both gluten-free and dairy-free mac and cheese. I haven’t even found a recipe I like so far really that is a gluten-free mac and cheese, so I hoped this recipe would be great since it was especially for kids. I tried it last night. It was not so great!

  • Although I was not trilled at the cost (over $5 a serving!), I was really excited to try something already prepared that was gluten free and dairy free and sugar free! Amazing! Especially since this is such a classic food that I love.
  • I found the texture to be ok, similar to regular mac and cheese.
  • But, the taste, to my surprise, was not cheesy at all! It tasted like celery to me and was not something I wanted to keep eating.
  • I had tried this because I was sure if kids liked it, I would too. I was very sorely disappointed and frustrated to waste my money on this product.

What’s inside: Brown Rice Pasta (Whole Grain Brown Rice, Rice Bran, Water), Vegetable Base, Rice Milk Powder, Water, Cornstarch, Canola Oil, Nutritional Yeast, Sea Salt, Onion Powder, Garlic Powder.

Wednesday, July 22, 2009

Food Review #18: Good Karma Organic Rice Divine Chocolate Peanut Butter Fudge

Here’s another one for you. I got this because I LOVE peanut butter and chocolate. And this looked amazingly good with its peanut butter fudge looking swirls and chocolate pieces. Overall, it turned out to be pretty good, although not exactly what I expected.

  • Well, it turns out the chocolate pieces are supposed to be chocolate cookies. They taste alright but would be fine left out or I don’t know exchanged for chocolate pieces, or chocolate peanut butter cups!!! :)
  • Despite the misleading package, there aren’t really any fudge swirls (at least that you can see), it just looks like chocolate ice-cream.
  • It didn’t have much of a peanut butter chocolate flavor. Maybe, a little, but not really discernible.
  • It was pretty good over all but I would definitely choose another flavor next time.
  • It was basically chocolate ice-cream.
  • Still a good ice-cream texture and taste though.

What’s inside: Organic Rice Milk (Filtered Water, Organic Rice Syrup Solids, Organic Whole Grain Brown Rice), Organic Dehydrated Cane Juice, Organic Sunflower Oil and/or Organic Canola Oil and/or Organic Safflower Oil, Organic Peanut Butter Variegate (Organic Peanut Butter, Organic Dehydrated Cane Juice, Organic Soybean Oil, Salt, Natural Flavor, Lecithin), Organic Chocolate Cookies (Organic Brown Rice Flour, Organic Dehydrated Cane Juice, Organic Palm Oil, Organic Cocoa Powder, Organic Vanilla, Natural Chocolate Flavor, Sodium Bicarbonate, Lecithin, and Xanthan Gum), Organic Chocolate Flavor (Organic Dehydrated Cane Juice, Water, Organic Dutch Cocoa Powder, Organic Tapioca Starch, Salt, Natural Flavor), Organic Cocoa Powder (Dutch Process), Chicory Root Extract, Organic Tapioca Starch, Organic Locust Bean Gum, Soy Protein Concentrate, Organic Guar Gum, Carrageenan, Xanthan Gum, Soy Lecithin, Natural Flavor, Sea Salt.

What to use it for:

1. Place in a bowl and sprinkle on Peanut Butter cups!

2. Peanut butter cookie ice-cream sandwiches!

Food Review #17: Good Karma Organic Rice Divine Mint Chocolate Swirl

OK, OK! I know! More “Ice cream!” But hey, I what can I say, I really love ice-cream! That, and I lived on it today, as I got my wisdom teeth out this morning. I love mint and chocolate so this was a great combo for me! I loved this ice-cream!

  • It is nothing like “Rice Dream” even though it is made with rice milk.
  • It reminds me sooo much of regular ice-cream.
  • I loved it!
  • It is creamy, tasty, and just like regular icecream.
  • Plus, it’s not exceedingly high on calorie and fat content.
  • I think this is my favorite “ice-cream” so far!

What’s inside:

Organic Rice Milk (Filtered Water, Organic Rice Syrup Solids, Organic Whole Grain Brown Rice), Organic Dehydrated Cane Juice, Organic Chocolate Fudge (Organic Dehydrated Cane Juice, Water, Organic Dutch Cocoa Powder, Organic Tapioca Starch, Natural Flavors, Salt, Carrageenan), Organic Sunflower Oil and/or Organic Canola Oil and/or Organic Safflower Oil, Chicory Root Extract, Natural Peppermint Flavor, Organic Tapioca Starch, Organic Locust Bean Gum, Soy Protein Concentrate, Organic Guar Gum, Carrageenan, Xanthan Gum, Soy Lecithin, Natural Flavor, Sea Salt.

How to enjoy:

  1. On a cone
  2. In a sundae with hot fudge
  3. In the middle of an ice-cream sandwich!

My Delicious Gluten Free/Lactose Free (optional milk free)/Soy Free/Sugar Free/ (optional egg free) Pizza

best pizza

Oh boy, what a mouthful! But hey it comes down to this! Allergy-free but yummy Pizza! That has got to be high up there on one of the foods I thought I wouldn’t be able to eat like ever again….or if I did, it would be pretty gross! Not true! I played with a recipe I saw online, and then experimented with the rest of my recipe. One of the great things about this recipe is that it is so easy to change to meet your allergy needs. Only gluten free? Great. Use some “real cheese” and savor it for the rest of us, OK? And you know what!? No matter how you make it, (even with all the ___-free options), it tastes pretty great too!

For the crust:

1/2 c. cornstarch

1/2 c. tapioca flour

1 t. honey

1 t. xanthan gum

1/2 t. salt

1/4 t. potato flour

1 t. aluminum-free baking powder

1 to 1-1/2 t. Italian seasoning***

2 T. Earth Balance (or dairy free margarine, butter, etc)

1 egg or 2 egg whites (for egg free see note* below)

1/4 c. rice milk/almond milk/etc (if you’re lucky enough to eat the real stuff, go ahead)

Extra flour and cornmeal**

Start by preheating your oven to 400°. Take a 12 inch round pizza pan and spray it with your choice of cooking oil or grease it with some extra Earth Balance. Sprinkle it with extra flour (I used some brown rice flour) and cornmeal. Set aside. Next, grab a medium-small bowl. Add everything except for the extra flour (I used rice flour), “milk”, and cornmeal. Use a pie pastry cutter if you have one, or a fork if you don’t, to combine the mixture. Combine until you have many tiny balls of dough. Add the egg and “milk” to the mixture, and use your clean hands and a spoon to knead it in and form a ball. Flatten you ball somewhat so that it is now a still thick but flat circle. Take your prepared pan, stick the dough in the center, and carefully use your fingers to stretch the dough, covering the pan. Dough will be pretty thin, about 1/4 inch thick. If you are having trouble, wet your hands to lessen the stickiness of the dough getting on your fingers and to smooth out the dough. Repeat as many times as necessary. Place in the oven for 10-15 mins, depending on your oven. It should look slightly cooked when the time is up.

While that is cooking, take out a can of tomato paste and either thin it out with one can of water mixed with the contents in a blender or for a very strong flavor and thick sauce, leave as is. After that, take your cheese, whether it be dairy free, lactose free, or the real stuff (I used the lactose free cheese with the tiny amount of caisin in it that is reviewed on my site.) and start shredding it or just slicing it or breaking it apart. Check on your pizza. If it looks like it’s starting to cook, use potholders and take it out of the oven. Add your sauce, and cheese, and any other toppings you woud like, and bake it for another 10-15 mins. Pizza is done when the cheese is melted and the crust is slightly brown on the edges. Bonne Appétit!

* For egg-free use egg re placer or ground flax seeds. (1 T. ground flax seeds and 3 T. water stirred together=per egg). I particularly think ground flax seeds would work great in this recipe.

**For those of you who can’t consume corn, or don’t have any cornmeal- leave it out. It’s traditional and adds a tiny bit of texture/flavor, but you won’t be missing out on too much if you leave it out.

***I used all Italian seasoning because I often have problems with onions (1/2 t. was called for in the original recipe), and I didn’t have any dried rosemary leaves on me. (1/2 t. was called for in the original recipe) Go ahead and try it with those original spices plus the 1/2 t. Italian seasoning if you like. And although I love spices, the red pepper in 1-1/2 t. of Italian seasoning was a tiny bit too hot for my tastes, but hey I’m kind of a wimp when it comes to “hot”. So if you try it with just Italian seasoning, feel free to use the whole amount or more. Also, the sauce is plain because the crust has so many spices in it! :)

Let us know how your version turns out and what your favorite toppings are! And if you know a good dairy free cheese, let us all know! Any questions or comments are welcome also! Have fun! I’m thinking pizza and a movie night, aren’t you?

Food Review #16: AppleGate Farms the Great Organic Hot Dog

After not having hot dogs for several years, I decided to give these ones a try. Why?

Taken from their website they claim, “Made from 100% organic grass-fed and finished beef, these lean hot dogs are bursting with old-fashioned classic hot dog flavor—juicy, flavorful and delicious! These dogs have only 8 grams of fat compared to the average 15 grams in most brands, and because they’re made from grass-fed beef, they’re also high in omega-3 fatty acids (the good fat). Great on the grill or steamed on your stove top any time you’re craving a taste of summer.”

  • I really liked the fact that these were made with organic grass-fed beef, less fat, and didn’t contain nitrates, sugar, gluten, dairy, or a long list of processed and questionable ingredients.
  • And as far as taste! Still pretty juicy, yummy, just like you’d expect a hot dog to taste in my opinion, actually better, because it tastes like real meat, not some, well you know, questionable ingredients.

What’s inside: Organic Grass-Fed Beef, Water, Contains Less Than 2% Of The Following: Sea Salt, Organic Spices, Organic Garlic Powder, Organic Paprika, Celery Powder, Organic Onion, Lactic Acid Starter Culture (Not From Milk).

What to use it for:

1. Barbaque it

2. Cook it on the stove.

3. Take them camping! :)

Homemade Almond Milk: Delicious, low calories, and low cost! Under a $1 a quart!

I recently decided to try my hand at almond milk since I had success with rice milk and wanted to give this one a try. I have purchased almond milk from the store before (and liked it) but $6-7 a quart! that’s a lot of muhlah! I based my recipe of another one I saw online but to make it more cost effective and lower calories/fat, I changed it up. My recipe is about 60 calories or less per cup, and 4.5 g +/- fat per cup. And it’s delicious, sugar free, gluten free, and about 88¢ a quart! This recipe yields about 4 quarts or 1 gallon of almond milk! So are you ready for the recipe?

Here it is:

1 c. whole raw almonds

1 c. filtered water

Place your almonds in a bowl. Cover with water. Let soak for about 12 hours or overnight. (I soaked mine for at least 8).

Take you almonds and water and place in a blender. Add about 3 cups more water. Blend. Make sure it the almonds are ground up very fine.

Pour the result almost like a cream, into a big bowl. Take back one cup of it and add more water (about 3 cups). Blend. Repeat this process until you have about 17 cups of almond milk. You can even just stop after about 5 c. of almond milk that you’ve made and pour 12 more cups of water into the bowl. Mix together. Use your blender and a scoop. Transfer the milk back and forth a couple of times until you think you’ve got the mixture about the same consistency. Strain through a fine mesh and reserve what’s for another purpose. Pour your milk into containers such as Mason jars. Store in the fridge. Shake well before using. (Each time you use). When you get the the end of your milk, you’ll have some leftover pulp again. Strain that out and use it for almond cheese or some other purpose.

Note: To make flavored varieties, add flavoring such as vanilla and cocoa and sweeteners such as agave, honey, or stevia. Add about 1 T.- 2T. of agave or honey to each quart. Use 3/4 t. -1.5 t. stevia if you are using that instead (per quart).

The original recipe can be seen here.

My Homemade “Rice Dream"/ Rice Milk

How many of you out there LOVE "Rice Dream" by Imagine Foods? I do! My favorite is original, although I haven't tried chocolate! Anyway, I was thinking about how I could save some money and thought about once again trying to make rice milk. I had tried in the past with OK results but always went back to my good old "Rice Dream". I decided I needed to see what others thought online and I also looked at the labels. After looking at a idea online and reading the label more closely, I created my own version of "Rice Dream." Try it out and let me know what you think! If you try any of the options or make any alterations be sure to let us know!

· ¼ t. sea salt
· A little less than 2T. high oleic safflower oil
· 1 c. uncooked brown rice
· 8 c. water
· More water as needed
In a large pot, bring 8 c. of water to a boil. Add in 1 c. uncooked brown rice. Add ¼ t. sea salt. Stir. Put the lid on, turn it down, and simmer it for about three hours. Add the safflower oil. Mix. Take it off the heat. Pour in equal amounts of water and into your blender. You will need to do this a couple times. I would suggest that you strain the rice milk through a fine wire mesh or cheesecloth, if needed. Next, dilute your milk to your desired consistency with more water. Blend again. Pour and then store in air tight containers. I like using quart size Mason jars.

· Halve or double the recipe according to your needs.
· Sweeten with your choice of sweetener if you like.
· You may also flavor it with vanilla.
· If you choose to make chocolate/carob rice milk, add cocoa/carob and sweetener of your choice.

Original Recipe found here.

Tuesday, July 21, 2009

Food Review #15: Galaxy Nutritional Foods Rice Pasteurized Process Cheese Food Alternative, Mozzarella and American

Warning: While this is “lactose free and milk free”, it is not caesin free. It has a very small amount though so if you can tolerate it, you may want to try it.

I tried this product and found it was the best cheese substitute I have tried! And actually edible!

  • I liked the mozzarella the best. It had the best closest flavor to what mozzarella tastes like.
  • The American cheese wasn’t as close to what American tastes like and what this version tasted like.
  • I liked them both though.
  • I wouldn’t use them for mac and cheese
  • I tried Rice Shreds and found them to be pretty great also.
  • I haven't yet tried the rice topping but I intend to in the future.

What’s inside Mozzarella: Organic Rice Base (Filtered Water, Organic Rice Flour), Casein (Milk Protein), Rice Bran Oil, Sodium Phosphate, Contians 2% or Less of Sea Salt, Lactic Acid (Non-Dairy), Calcium Phosphate, Natural Flavors, Yeast Extract (Inactive), Carrageenan, Rice Starch, Vitamin A Palmitate, Riboflavin (Color).

What’s inside American: Organic Rice Base (Filtered Water, Organic Rice Flour), Casein (Milk Protein), Rice Bran Oil, Sodium Phosphate, Contians 2% or Less of Rice Starch, Sea Salt, Calcium Phosphate, Lactic Acid (Non-Dairy), Carrageenan, Natural Flavors, Salt, Yeast Extract (Inactive), Carotenal (Color), Vitamin A Palmitate.

What to use it for:

1. Goes good on sandwiches

2. I loved it ripped up over pizza (or just get rice shreds instead)

3. In a tuna melt!

Food Review #14: Soyatoo! Soy Whip

Mmm…I love Soyatoo! Soy Whip!

  • It tastes great!
  • Tastes like whipped cream (although like a slightly lighter verision.)
  • Natural
  • It’s dairy-free fun!

My only complaint is that I can’t seem to ever get all the contents out. It always breaks on me. I would suggest buying the whipable topping instead of the can.

What’s inside: organic soy beverage* (water, soybeans), organic coconut oil*, organic fractionated palm kernel oil*, organic sugar-beet syrup*, organic maltodextrin*(**), tartaric acid, carrageenan, sea salt, natural vanilla extract // propellant: nitrous oxide

*= organic ingredients, verified by Quebec Vrai
** organic maltodextrin is derived from organic corn

What to use it for:

1. Spray some on top of icecream.

2. Use it for your banana split.

3. Spray some right into your mouth!:)

4. Decorate a cake with it.

Food Review #13: Earth Balance Organic Buttery Spreads

This is one of my absolute favorite products! I love these spreads!

  • They all taste about the same to me
  • The taste is very “buttery”!
  • It subs extremely well in any recipe calling for butter or margarine.
  • I love the original whipped the most
  • All-natural!

I haven’t gotten to try the soy free variety yet but it’s out there for those of you who need soy-

Original: What’s inside: expeller pressed natural oil blend (soybean palm fruit, canola and olive), filtered water, pure salt, natural flavor (derived from corn, no MSG, no alcohol, no gluten), soy protein, soy lecithin, lactic acid (non-dairy, derived from sugar beets), and beta-carotene color (from natural source).

Whipped:What’s inside: Expeller-Pressed Natural Oil Blend (Soybean (Organic Ingredients), Palm Fruit (Organic Ingredients), Canola (Organic Ingredients), Olive (Organic Ingredients)), Filtered Water, Salt, Crushed Soy Beans (Organic Ingredients), Natural Flavor (Organic Ingredients) (Derived from Corn, No MSG, No Alcohol, No Gluten), Soy Lecithin (Organic Ingredients), Lactic Acid (Non-Dairy, Derived from Sugar Beets), Naturally Extracted Annatto for Color.

Soy garden What’s inside: Expeller Pressed Natural Oil Blend (Soy, Palm, and Olive), Filtered Water, Pure Salt, Natural Flavor (Derived from Corn, No MSG, No Alcohol, No Gluten), Crushed Soybeans (Defatted), Soy Lecithin, Lactic Acid (Non-Dairy, Derived from Sugar Beets), Natural Annatto Color.

What to do with it:

1. Spread it on toast, potoatoes, rice, and pasta.

2. Use it to make toffee.

3. Make cookies!

Food Reviews #12: Rice Dream Original Enriched and Vanilla Enriched

This is probably one of my favorite non-dairy milks that I purchase.

  • I love the creaminess
  • I love how it comes out well with recipes.
  • I don’t particularly love drinking it but hey, that’s just me.
  • Also, I don’t notice any difference in taste between enriched vs not enriched.
  • Also, the shelf quality and the refrigerated quality taste the same to me.
  • And a note about vanilla, I don’t particularly like it and find it a little too sweet but for those of you who love vanilla give it a try.
  • I love that it’s not sweetened!

What’s inside: filtered water, brown rice (partially milled), expeller pressed high oleic safflower oil, tricalcium phosphate, sea salt, vitamin A palmitate, vitamin D2, vitamin B12.

What to use it for:

1. Pour it over cereal.

2. Use it in recipes

3. Make a “milkshake”

Food Review #11: RICE DREAM® Cocoa Marble Fudge Frozen Dessert

Actually, of all the “Rice Dream Frozen Desserts” this one isn’t too horrible.

  • That’s definitely due to all that chocolate!
  • I love the gooey fudge.
  • I like the good chocolate flavor.
  • But still, not the best flavor and texture for “icecream”.

What’s inside: Filtered water, natural sweetener mix (brown rice syrup, chicory syrup), rice mix (brown rice syrup solids, inulin, natural flavors, soy lecithin, salt), expeller pressed high oleic safflower oil, natural fudge variegate (organic evaporated cane juice, water, organic dutch cocoa powder, organic cornstarch, natural flavors, salt, carrageenan), cocoa (alkalized), contains less than 2% tapioca starch, guar, locust bean, carrageenan and xanthan gums, natural flavor.

What can you do with it?

  1. Eat it plain, on a cone, etc
  2. Make an ice-cream sandwich.
  3. Make a brownie sundae.

Food Review #10: Rice Dream Carob Almond Frozen Dessert

Yuck, Yuck, and Double Yuck!

  • I don’t know about you but I guess I’m just not a carob kind of girl.
  • Plus, combined with the properties of this already not-so-yummy dessert, it just does not taste so good.
  • Horrible taste and texture

What’s inside: Filtered water, natural sweetener mix (brown rice syrup, chicory syrup), rice mix (brown rice syrup solids, inulin, natural flavors, soy lecithin, salt), expeller pressed high oleic safflower oil, toasted almonds, carob, contains less than 2% of: tapioca starch, guar, locust bean, carrageenan and xanthan gums, natural flavor.


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Tuesday, December 28, 2010

New Year's Eve Menu Idea: Stuffed and Rolled Pork Tenderloin with Dijon Pan Jus

Yesterday's Pork Diablo recipe reminded me of this Stuffed and Rolled Pork Tenderloin recipe I posted over three years ago. This is one of my favorite recipes on the entire blog, and when I saw it only had 14 comments I realized that many of you might not have seen it yet.

It's funny to see and hear how the videos have evolved. This is some very early work, and was shot with a tiny web cam. There's no music, the sound sucks, and the video rambles on for over 8 blurry minutes. That said, there is a certain charm to it, and I got a kick out of watching it today.

Like I said, the recipe is a favorite, and one of my go-to special occasion choices. It looks very cool, is relatively easy to pull off, and scaled up would work nicely for a large table. To view the recipe, click here to go to the original post. Enjoy!

Please Note: Updated internal temperature for this is 155 degrees F. (I like to go higher than 145 because of the stuffing). The video says  internal temperature of 165, but I've since gotten my head right.

Anonymous said...

Happy New Year, Chef John!

Anonymous said...

This is my new favorite site! Thanks for making gorgeous, delicious food accessible. I'll make this rolled tenderloin for NYE dinner.

w3bd3v said...

Looks good, I've got some pork tenderloin in the freezer too. Maybe I'll be make this tonight.

It's amazing how the quality has jumped leaps and bounds. It used to look like Joe Schmo in his kitchen. Now your videos look professional, and are more to the point.

Thanks for sharing this oldie, it was certainly before I started following you (almost 2 years now).

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Chilli Chutney recipe

This spiced chilli chutney is hot and fiery but also sweet. Serve it with cheese as a brilliant way to cut through all that richness, or use it in exactly the same way you'd use any other chutney.

  • 1 red pepper
  • 16 red chillies
  • 400ml apple cider vinegar
  • 900g caster sugar
  • 100g liquid pectin
  • Pinch salt

  1. Put the pepper and 12 of the chillies into a blender and process until finely chopped. Keep the seeds in if you like things very hot, take them out if you prefer things a little milder.

  2. Simmer the processed chillies and pepper in the vinegar for 15-20 minutes, then pour the mixture through muslin, so you're left with hot, chilli-infused vinegar. This could be done through a very fine and clean sieve too.

  3. Halve the rest of the chillies and remove the seeds, then finely chop. Return the vinegar back to a clean saucepan and bring to fierce boil. Stir in the pectin and the chopped chilli flesh, cook for one more minute or so then pour into sterilised jars.

This recipe makes around 30 servings, and you can easily make it with green chillies and a green pepper instead or any chillies you can find.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment:


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Wednesday, September 30, 2009

A nice link that mentions me

A friend, Sidney Stevens, put together an online compilation of ten unusual environmentalists, and she included me! What an honor. Here's the link: (not the whole url, if you want to forward it to others). Enjoy.

Tuesday, September 29, 2009

Sustainability and carbon sequestration

Some of the contacts resulting from the New York Times article have proven to be invaluable. Today a couple of documentary videographers came from NY to interview me for a documentary they are making on sustainablity and what individuals are doing to live in more environmentally sustainable ways. They say the film will take at least a year to make but when it's ready they will submit it to film festivals around the country. I hope it will come to Bethlehem, to the SSFF (SouthSide Film Festival) and to the EnergyFest in Kutztown next September.

Last week I accepted an invitation by the CEO of Rodale Institute, just east of Kutztown, PA, and visited the organic farm where the institute conducts its research and development of organic agriculture practices. I found it fascinating to learn that according to Rodale's research organic soil actually sequesters carbon dioxide, due to an underground fungus that uses carbon to build its shell. Chemical pesticides and fertilizers, as well as repeated tilling of the earth, destroy the fungus and the soil's ability to sequester CO2.

Also, I keep finding excellent articles and videos, photographs and essays, about Climate Change. Here's a very simple statement that reminds us to be aware of the impacts of our daily decisions, our carbon footprint day-by-day. I appreciate the comment about plastic bottles, because I've been astounded by people's attitude that they're doing their share by recycling. It's not enough, folks - good but not enough.

From Twilight Earth, guest post by Wendy Gabriel

Living sustainably is not trendy; it’s a thoughtful, responsible way to live. It’s not just about putting your plastic bottles in the recycling bin; it’s about realizing that you should avoid the plastic bottle all together. It’s about really thinking about your impact on your community, your city and your world.

The converse of living sustainably is living in a way that is depleting the very things we need to survive. We need clean water, clean air and healthy food for our continued existence on this planet. Currently, the worldwide population and global demand for these resources are both greater than ever.

Friday, September 25, 2009

A current dialogue about climate and justice

View this report from Democracy Now, brought to my attention by Tim Chadwick.

Wednesday, September 16, 2009

10-Step Carbon Addiction Program

This week I am launching a project that has grown in my imagination for almost a year. Last October, in response to conversations with others reading Six Degrees, by Mark Lynas, I started to conceive of a program where each of us could take responsibility for our own carbon footprint while at the same time communicating with others in a meaningful way about our struggle to overcome the habits of a consuming society that is dependent on fossil fuels.

I have added the 10-Step Carbon Addiction Program to the Climate Walk website, where you can sign onto the program by copying and mailing it to me by email or snail mail. I've also started a new blog - - to accompany the progress of the program. As of today three people have signed on, including me. I'm holding my breath, hoping that the program will take off by leaps and bounds, but knowing that it will probably be more like slowly, but surely.

This is a trial phase - comments and suggestions are welcome. My plan is to collect 50-100 signatures before an official launch. By then I hope to have a few people join me as an Organizing Team or Steering Committee, or Board of Directors. Please consider being part of such a team.

Tuesday, September 15, 2009

Blogging and culinary delights

A vegetarian meal in Goias, Brazil (Jan, 2008)

On Sunday I saw the film, Julie and Julia, two love stories about women who love to cook and their husbands who enjoy eating their terrific culinary productions. The film is also the story of a blogger who chronicles daily her successes and failures in following all 524 recipes from Julia Child's famous cookbook, Mastering the Art of French Cooking. I loved the film and recommend it wholeheartedly.

I also learned something about blogging and decided to step up my postings here. I learned that I can keep it short and share my reflections in a more personal way. Sure, I risk being insignificant, but when I see what people write on Facebook I realize that no thought is too small to chronicle. Not sure this is good, but it encourages me to go ahead.

As we walked to the movie, Guy and I talked about the way people share their most trivial and commonplace thoughts on Facebook and Twitter, concluding that these virtual spaces recreate the public gathering place - the pub, coffeehouse, club room, playground - where one could go to be seen and heard. When we speak and others hear us, show off and others see, we are reassured of our own existence. And we feel part of humanity as we absorb the small bits of communication around us: "Hey, what's up?" "I'm thirsty." "I just heard something funny." "My cat threw up."

So I'm not going to worry about how smart and consequential I am. I only set before myself the task of continuing to write about Climate Change in an ongoing effort to make the world better "for all the grandchildren."

Julie and Julia portrays a lifestyle where meat - beef bourguignon, de-boned duck, liver pate - define cooking, and you can never use too much butter. While my mouth waters at the thought of such pleasures, I know that a mostly vegetarian diet (if not entirely vegan) is the way to go, and thank God, is not without it's own delights.

Wednesday, September 9, 2009

Celebrating libraries

If you haven't already gone to, please do so today. Think about how you might organize or participate in a climate action event in your area on October 24th. Let the country and the world know that you stand up for facing the climate change challenge in a strong and urgent way.

Tim Chadwick took this photo through the window at a Syracuse library, with the reflection of the garden flowers, capturing me at my blogging efforts about a month ago.

Today I want to thank all the wonderful libraries and librarians that hosted me along Route 11, through Mississippi, Alabama, Tennessee, Virginia, West Virginia, Pennsylvania, and New York State, with special mention of libraries in Lumberton, MS, where I recuperated from my infected toe; Sweetwater, AL, where the librarians called in a reporter to interview me, and made sure I had enough water to continue my trip; and Mooers, NY, where six of us invaded the library just an hour before closing, on the last day of our walk. We couldn't find a place to buy the New York Times, but we were able to read the article online.

As my husband likes to say, "libraries will get you through times without money better than money will get you through times without libraries."


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Monday, August 4, 2008

Jesus, the Apostles and the Zodiac

As I finish writing my Codex Judas Congress paper for the forthcoming volume, I have become interested in ancient depictions of the apostles as the Zodiac signs. The substitution of the patriarchs and also the apostles was not uncommon in ancient Judaism and Christianity. In Christianity, the idea was that once baptized, you were no longer ruled by the old Zodiac signs, but you were reborn and had a new fate controlled by the apostles (=church?). The Zodiac was a powerful image, even found in religious buildings like this sixth century synagogue.

If you know of any ancient art depicting especially the disciples substituting for the Zodiac signs, please share this in the comments, and I'll try to post this information.

6th c., Zodiac on synagogue floor of Beit Alpha, Beit She'an Valley.

Monsignor Scott Rassbach said...

You may be interested in the work of Dean Wilson, who is currently examining the relationship between the zodiac, the Lesser Banishing Ritual of the Pentagram, and the Tribes of Israel.

It may have some interesting correspondences to what you're studying.

April DeConick said...

Thanks for this link!

Jared said...

I wish I did, since I am more and more convinced that to understand ancient religion in any place, at any stage, and in any group, you have to have an understanding of ancient astrology / astronomy. I would love to hear what you and others cull up.

April DeConick said...

You are absolutely correct. There isn't an ancient tradition that doesn't just assume that you know and buy into ancient astrology. It underlies Jewish, Christian, Gnostic, pagan traditions. It is very hard to get at this material, since so little work has been done on it since almost 100 years ago, with a few exceptions. I recommend reading Kocku von Struckard, and just study the primary texts and try to reap it yourself.

Jared said...

Hi April,

I just did a quick search and found the following titles (all books), if you haven't found them yourself:

"Ancient Astrology" (1994) by Tamsyn Barton

"Early Christianity and Ancient Astrology" (2007) by Tim Hegedus

"Written in the Stars: Ancient Zodiac Mosaics" by Lester John Ness

JMS Providence said...

I wish we could see the details in this picture. Thanks, Dr. D!

Sparky said...

You should check out information on San Miniato al Monte in Florence Italy. Took an architecture class there over a semester and went into the church (one of the oldest) to find a zodiac mosaic in the center aisle of the church. We had a short lecture about the apostles being assigned the signs of the zodiac in the early church to serve as an easier point of conversion for the "pegan" population. Mark is the lion for a reason...

Monsignor Scott Rassbach said...

It's not art, but Bill Darlison's book "The Gospel and the Zodiac" is an interesting read, mapping ancient astrology to the Gospel of Mark.

I'd be interested to hear your take on the book. He lays out an interesting hypothesis about the purposes of the Gospel.

John said...

You will likely find all your questions answered at the site:
by Helena Lehman

I also have a site which by comparison is "basic":
by John Bridge

Mark Shernick said...

John Michell and Christine Rhone threw some interesting light on this subject in their book Twelve Tribe Nations and the Science of Enchanting the Landscape (Phanes Press, 1991).

They make a very interesting case for the existence of "a former ideal social order in which nations were divided into twelve tribes, each corresponding to one of the twelve signs of the Zodiac."

As examples, Michell and Rhone examine the classical amphictyonies of Greece and Asia Minor, the twelve gods of Greece and Rome, the twelve cities of Etruria, the twelve Gallic tribes, the twelve Gods of Odin, the twelve saints of Georgia, and the group of twelve Celtic saints who served as apostles to Ireland.

While the book does not provide any ancient images of the twelve apostles of the Bible mapped onto the zodiac, it does provide an image of the pantheon of 12 Roman gods displayed on a stone altar in the image of the zodiac.

As a source for the cosmological blueprint of such twelve-tribe kingdoms, Michell and Rhone point to Plato's Laws, and suggest that Ptolemy's Almagest, with its concept of the "harmony of the spheres" may have played an important role in the development of the New Song of the Christian gospel.

JohnhNoack said...

I am very interested in the depiction of both the twelve Tribes of Israel and of the twelve Apostles presented as the twelve signs of the Zodiac. Bill Darlison's book "The Gospel and the Zodiac" depicts Jesus or Yeshua (meaning Yahweh Saves)both as the Sun and as the the character Jesus in Mark's Gospel who allegorically follows the Sun's celestial journey from Aries to Pisces. Spring and summer is spent in Galilee and winter with its death and resurrection is spent south in Jerusalem.
Have you posted any more information about this topic?

Osama Zain said...

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Osama Zain said...

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North Canterbury: Mahoe-nui Bush Autumn Plant Care Day Lower Site

Join us for a plant maintenance day to look after the plants at Mahoe-nui Bush, a patch of remnant forest on the Port Hills behind  Sumner.

Help release me from all this grass!

Please join us for our Autumn plant maintenance day at the Lower Site.  We will be releasing the native plants from grass and vegetation so they have the air and light to survive and to remove competition to aid their survival.

What to bring. Please wear gumboots or sturdy boots (gumboots are best if it is wet or dewy as the site is covered in long grass). Please bring a drink bottle, warm clothes, a rainjacket etc and a snack.

 Equipment. Equipment is provided but feel free to bring your own gardening gloves and hedge clippers if you have them.

Kids welcome, although they would need to team up with an adult.

How to get there. Drive up Evans Pass Road (behind Sumner). The Lower site is at the hairpin bend opposite Rapanui Bush.

Location of the site:

For directions and maps, please click here.

Further information. Please click here for more info, or contact Peter Hansen (, 326 6831, 021 0235 4473 or Vanessa Horwell (, 021 0255 6918).

Postponement Day: 1st April 2017, 9.15-11.30am.


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Thursday, November 18

NFL Picks: Week 11

Not only was the end of the Browns game last Sunday by far the single worst moment of the entire NFL season so far, it was also one of the stupidest covers the league has seen in some time. Seriously, an overtime touchdown by a three-point favorite from 37 yards out with 0:16 on the clock? Ridiculous.

In other NFL news, isn't it sort of ironic how many Steelers have gone down with concussions since they defended a certain linebacker's overly aggressive ways a few weeks back? The NFL apparently does have karma, though none of it ever seems to find its way back to Cleveland.

Here on FCF, we all hovered around .500, thanks to the aforementioned disaster and the Jacksonville hail mary. Nick made a last-minute switch to Jax, giving him the week's margin of victory - he must have known that play was happening. Only five games separate the top and bottom of our standings, and no one's sitting below .500.

Last Week
Andy: 7-7
Figgs: 6-8
Nick: 8-6
Bucko: 7-7
Gopo: 7-7

Nick's Money Picks ($): 2-4
Figgs' Money Picks ($): 2-1

Figgs: 74-64-6
Andy: 73-65-6
Gopo: 71-67-6
Bucko: 70-68-6
Nick: 69-69-6

Nick's Money Picks ($): 21-22-3
Figgs' Money Picks ($): 21-7-2

Thursday, 8:20 pm

DOLPHINS (-1) vs Bears
Andy: Dolphins. Tough schedule so far for the marine mammals. Their losses so far are to New England, AFC New York, pittsburgh, and baltimore. I'm saying Chicago isn't in that category.
Figgs: Fins. I bet on Miami before I realized Ty Thigpen was starting at QB. Then again, at least he didn't go to michigan. ($)
Nick: Fish. I'm going to keep going against the Bears. Either I'm going down or they are.
Bucko: Da Bears. I gave Andy a text earlier on Thursday with my pick. Andy's note: it said: "Da Bears"
Gopo: Bears. In Thigpen I don't believe. I've been getting screwed picking against the Bears all season, and I'm sure now that I'm picking them they will screw me by losing.

Sunday games
1 pm kickoff

JAGUARS (-1) vs Browns
Andy: Browns. The Browns used to excel at losing highly-winnable games like this - I want to think this is a New Browns.
Figgs: Browns. I absolutely believe we are the better team, we just need to show it. ($)
Nick: Browns. ($)
Bucko: BROWNS!
Gopo: Browns. I'm not sure how the Jags are winning games - think the Browns have the momentum and belief they can beat anyone right now (especially a mediocre team).

BENGALS (-5) vs Buffaloes
Andy: Bengals. Why does everyone hate on Carson Palmer so much here? Did he steal your girlfriend or something? I feel like there are many, many more hateable players in the NFL. Heck, Gopo, it was a hit from your team's player that ruined his knee and possibly his career - have some sympathy!
Figgs: Jills. I'll give Buffalo this, they have a lot of fight in them. That is something I don't think I can say for Cinncy.
Nick: Billskis. I've seen 12 year old girls throw a better football than Carson Palmer with their non-dominant arms.
Bucko: Bengals. Bills can't win two in a row can they? Taking the points and the gals in this one. Andy's note: Bucko, you're actually giving the points.
Gopo: Bills. Carson Palmer is going to have another huge garbage time fantasy day.

COWBOYS (-6.5) vs Lions
Andy: Lions. One of two things is true: either the Cowboys have their confidence back and will start playing well, or they still suck. I'm taking the points, given how adept Detroit has proven themselves at staying within that margin.
Figgs: Boys. Apparently they'll play for Garrett.
Nick: Lions.
Bucko: Lions. The Cowboy thing last week was just a fluke. They were just happy to get fatty out of there.
Gopo: Lions. That's a lot of points for a team that's been pretty bad up until last week. I will keep the faith that the Lions can keep it close.

TITANS (-7) vs Redskins
Andy: Titans. Simply can't take Washington after Monday Night. That was unreal.
Figgs: Titans. After seeing what Philly did to the Skins last week, I could see CJ setting some records in this one.
Nick: Titans. I bet the Skins have a chance to cover, but under no circumstances can I back them here.
Bucko: TIT-ans. The Redskins players seem to be giving up, too much going on in the locker room.
Gopo: Titans. I think the Redskins are just about ready to roll over and die on Shanahan.

CHIEVES (-9) vs Cardinals
Andy: Chieves. I've picked the Cards three times this season and missed every time, and KC is due to bounce back at Arrowhead.
Figgs: Cards. Just too many points.
Nick: Chiefs. KC is really tough at home.
Bucko: Chieves. What Andy said.
Gopo: Cards. Agree with Figgs - too many points on a team that plays pretty sloppy.

VIKINGS (+3) vs Packers
Andy: Vikings. They'll have one of those games like Dallas did last week where they put it together, then quite possibly suck again.
Figgs: Vikes. If Favre has anything left, this is the game he'll show it.
Nick: Packers. Go Pack Go!
Bucko: Packers. My boy is going to have a huge game.
Gopo: Packers. I hope Rodgers demolishes Favre then hooks up with Jenn Sterger after the game.

JETS (-7) vs Texans
Andy: Jets. Houston can't stop anyone, won't want to play outdoors, has an ailing QB, and has to feel like garbage after last week. Gopo, I disagree with calling the Jets "shaky"? Consider: they have the best record in the NFL, the 3rd-best point differential, control the ball (4th in rushing and 5th against the run), and have only lost to Baltimore (6-3) and Green Bay (6-3, and NFL's best +/-). That, my friend, is a stable team.
Figgs: Texans. I really don't know why I keep picking this team.
Nick: Jetropolitans. The Texans blow. Why hasn't everyone figured this out?
Bucko: Jets. Francis brought up some good points. Also, the Jets have a good "D" and the Texans don't have shit on "D".
Gopo: Texans. Too many points for me to take a shaky Jets team - I think the Texans keep it close at the end when their offense starts clicking in the fourth quarter.

STEELERS (-7) vs Raiders
Andy: Raiders. I dunno on this one, so as Figgs says, go against the Steelers. Also, Gopo, your 6-3 team is a "mess"? My goodness, you wouldn't last a month as a Browns fan!
Figgs: Raiders. I'm pretty iffy on this one, so when in doubt...go against the rapists.
Nick: Steelers. I really hope I'm wrong, but I think Pitt throws the ball alright with that super duper corner whose name I can't spell out of commission.
Bucko: Steelers. Just a flip of the coin on this one. I think they will keep the Raiders run game in check.
Gopo: Raiders. The Steelers are a mess and the Raiders actually are a decent team. Hopefully the Steelers win this one, but I think it will be close.

PANTHERS (+10) vs Ravens
Andy: Ravens. I originally wrote Panthers, but there's simply no way I can justify that. And what's with Bucko suddenly turning heel with this pick?
Figgs: Ravens. There is a good chance Baltimore can score 11 points in this game and cover. ($)
Nick: Ratbirds.
Bucko: Ravens. The Panthers just suck like all of you.
Gopo: Ravens. Ravens should be forced to play with all backups and Flacco.

4 pm kickoff

49ERS (-3) vs Bucs
Andy: 49ers. One of the tougher picks here for me. I dunno, the Bucs are kinda good,but not great, and I had been picking relentlessly against San Fran earlier in the year. But Troy Smith seems to have rejuvenated them and so I'll take them at home here.
Figgs: Niners. Let's go Troy Smith!
Nick: Niners in a spot play. Figgs, remember when you formed the "Troy Smith should give back the Heisman" Facebook group? Figgs' note: I stand by it. His performance in that title game was pathetic.
Bucko: 49ERS. Their offense is healthy and playing well.
Gopo: Bucs. I'm not sure the 49ers can convincingly beat anyone, so I'll take the points on this one.

SAINTS (-12) vs Seahawks
Andy: Saints. They're back.
Figgs: Saints. I'm confident with any spread under two touchdowns here.
Nick: Saints. I really want to grab those points, but I'll take my chances with the Saints.
Bucko: Saints. Have I mentioned I hate Pete Carroll?
Gopo: Seahawks. This weeks picks could be awful - not sure why I'm taking a flyer on the 'hawks here, but it definitely has something to do with the fact that 12 points is a lot.

RAMS (+3) vs Falcons
Andy: Falcons. I've enjoyed the Rams this season, I really have. But I think I need to take Atlanta here, only giving three.
Figgs: Falcons. I'm not so sure why this line is so low. Probably to bait me in to losing money. Well Vegas - hook, line, sinker. ($)
Nick: Falcons. The Rams have been great for me this year, but the Falcons are a much better team and they still get to play indoors. ($)
Bucko: Dirty Birds. As every one said, this is too low.
Gopo: Falcons. Rams are pretty legit, but this line is too low for a really quality team like the Falcons.

PATRIOTS (-3.5) vs Colts
Andy: Patriots. Looking forward to this one, no doubt.
Figgs: Pats. This is always the non-AFC North game I look forward to most every year. I don't like NE and I'm neutral on Indy, but there is nothing more impressive than watching these two teams go head-to-head.
Nick: Patriots. The Colts are now in the Pats' league right now with all of these injuries. Try to hide that erection, Bucko.
Bucko: Colts. Peyton will keep it within 3 at least.
Gopo: Patriots. I think the Pats just have it all together this year - fresh off the steamrolling of the Steelers, I see a beat down of the Colts.

Sunday Night Football, 8:20 pm

EAGLES (-3) vs Giants
Andy: Eagles. Still in shock after Monday.
Figgs: Philly. This is exactly where I had the spread, so basing this on last week's performance, I'll take the birds.
Nick: Birds. I really want to take the Giants with the points to bounce back, but Philly has won four straight against Big Blue, and that was without Vick. ($)
Bucko: Eagles. Vick looks pretty damn good. Did Paul "Wrecking" Crewe teach him how to throw in the slammer?
Gopo: Eagles. Good line, good game, so I'm going with momentum and the home team.

Monday Night Football, 8:20 pm

CHARGERS (-10) vs Broncos
Andy: Broncos. Ten points?
Figgs: Chargers. Also right where my line was. A few weeks ago I was thinking that the mid-season Charger run might never come. Looks like I was wrong.
Nick: Bolts. This is probably three points too high, but can you see Denver winning this game? I really can't, plus San Diego has been very tough at home against mediocre opponents this year.
Bucko: Broncos. No legit reason just going with the Canton boy in this one.
Gopo: Chargers. They probably pull it together defensively after watching the Broncos put up like 50 points on film from last week.

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Monday, 17 September 2012

Fortnightly Challenge No 45 - Colour Challenge

Hello everyone and welcome to this fortnight's new challenge!

Before I get into the details, I want to remind you that our September Giveaway is open and waiting for you all to enter!

The prize this month is
three packs of glitter!

The draw is open until September 30th 23.59 GMT so get entering :)

Now, onto our challenge.

The theme this fortnight is

Colour Challenge

Use one colour, all the colours or a combination of a few of them! Simple.

Our sponsor this time round for the Randomly Selected Winner is the lovely

who are providing the winner with $10.00 to spend in the web-shop.

Our sponsor for the Forever Friends Favourite prize is the lovely
who are providing the winner with 3 digis of the winner's choice.

Go take a look at both sponsors' sites, they both have a great array of fabulous images!

Just a few words about the Forever Friends Favourite; this is handpicked by our Design Team from all the entries to the challenge that use Forever Friends Products. Our randomly selected winner is randomly chosen from ALL the entries to the challenge, so if you use Forever Friends products on your card, you have TWO chances to win :) A good incentive to dig out those FF stamps, no? :)

Take a look at these creations by our fab Design Team :)
Our Guest Designer, who won the Forever Friends Favourite spot in a previous challenge was
and she's made this lovely card :)

We're joined by Mary J of Where's My Creativity, Guest Designer from Milk Coffee and she's made this gorgeous card.

Diane using Milk Coffee image

Julie using Milk Coffee image

Lisa using Milk Coffee image

Shirl using Milk Coffee image

Sue using Milk Coffee image

Tanya using Milk Coffee image

Come and join us, we love seeing all your fabulous creations!
Love from
Tanya and the Forever Friends DT Ladies :) xxx

cotnob said...

Fab DT inspiration, thank you for another great challenge.

Mamma Mia said...

Lovely projects from the DT - thanks for sharing. Helen x

Karen said...

Truly lovely creations from all of the DT!
Krafty Karen.xx

Amelia (mimi) said...

thank you very much!
xxxxxxxxxxxxxxx mimi


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Tuesday, May 7, 2013

Forex Trading Platforms Trading Forex Fits Comfortably from Your Own Home

Forex Trading Platform
Today, the institutions that most promising career choices and also the best ways to earn money is Trading in financial. More and more people have left their jobs to get an action in the financial market, because interested by the opportunity to earn a lot of money of   trading in the financial institutions.
In fact financial market is the most liquid and the largest market in the world which involves all the countries, so that wouldn’t to trade in this market.  Besides, for people who are considering making a career out of trading, the forex market is the best choice.

The forex market  can go as high as 2 trillion dollars  each day in currency exchanges  and  operates 24 hours  a day.  Also ,  By the most liquids market  in the world , this market  give the easy for the traders  to enter  any time the want  and get their earns.
We must  say thank  to  communications technology  and  high speed internet  ,  because by that technology  usual  people now can trade and participate in the  world’s largest financial market. In the past only the large financial institutions and the big companies can enter the forex market.

Due to the forex market is a very lucrative industry and every day  more to be easier  for everyone to enter, forcing online Forex brokerage firms improve services and their accessibility. They also designed a trading platform that is easily accessible and  different for each different type of forex traders, their software from time to time are still being developed.

In general, they provide the opportunity for people to open a mini forex account, where with just $ 100 even smaller trader can make a deal.

You must have not a lot of things to start when you are interesting  to join the forex market.

The one of  important thing you must have is a computer with high speed internet connection. If you do not have a high speed internet connection you better forget about forex trading. Effectiveness in a forex trading depends on the Internet connection speed .  It will also minimize the risk of slippages that can cause you to lose money.
The next important thing is to choose a forex broker company that you will hire. These companies will give you a forex trading plafform, a simple software program that has an important role in online forex trading. This program can be downloaded and installed easily.

Here are some features of forex trading plafform that should be taken into consideration so that you can develop your profit and minimize the risk of losing money .
  •    Allow you to  practice in the dummy account
  • Provides accurate and up to date real time information, security, and stability
  • Provide information on at least 16 currency pairs
  •  Execute orders with just a click of the mouse
  •  Have charting tools to perform technical analysis
  • Have a recording feature that will store your trading history.

These are some of the things you should look for in a Forex trading platform , May be useful.

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OCaml Forge

File Release Notes and Changelog

Release Name: Batteries Included 1.1.0

Release Notes

Batteries Included 1.1.0 - now with non-threaded library (Batteries_uni) for compiling without thread support and Polymorphic sets integrated into [Set], just like [Hashtbl].  Lots of bug-fixes and a few extra functions, of course.

Change Log

PSet merged with Set (PSet to be removed in 2.0)
Batteries_uni factored out of threaded Batteries (in 2.0, will be Batteries and Batteries_mt, respectively)
[tap] function added for enhanced pipeline programming
and more...


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Monthly Archives: May 2016

My intent has been to post here at least once a week, but obviously that hasn’t happened lately, and the reason is my usual one: I’ve been really focused on cranking out the words on SEAFLAME!, and guess what! Today … Continue reading

Posted in Seaflame!, The Song of Forgotten Stars, Writing | 2 Comments

Buckle Thy Swash!

There are a lot of ways to separate writers into opposing camps: Are you a plotter or a pantser? Do you write in past tense or present tense? Do you have a daily quota, or not? One of my favorite … Continue reading

Posted in Writing | 2 Comments

Hey everybody! For one week only, you can get both FORGOTTEN STARS e-books on Kindle for just $.99 each! Two fantastic* space opera novels for the grand total of $1.98! Spaceships! Princesses! Ancient galactic empires! Lost planets! Mysteries! Action! Giant … Continue reading

Posted in Stardancer, The Song of Forgotten Stars, The Wisdomfold Path, Uncategorized | Leave a comment

GUEST POST!!! On the Tracking of Progress, by A.B. Keuser

Hey, folks! It’s me. Below we have a first for this site: a guest post! This entry is by A.B. Keuser, a speculative fiction author who, by her own words, “spends a lot of time making things up and figuring … Continue reading

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Progress! I has it!

So my writing month of April is in the books! How did it go? Well: That word total is just in drafting Lighthouse Boy, which I have now retitled Seaflame!, after its main character. (Yes, I’m using an exclamation point … Continue reading

Posted in The Song of Forgotten Stars, Writing | Leave a comment


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roasted master cleanse chicken with pumpkin mash

i only recently grew to like a whole roasted chicken. so, when friends visited for dinner a few weeks back, i thought why not make, an individual mini version for every one? accompanied by pumpkin mash and roasted green beans, it was the ideal winter dinner.
the nice twist about the chicken recipe is, that it’s made with lemon (so far so not new), maple syurp and paprika. for those health freaks and dieters among us, it might also be known as (drumroll) ‘the master cleanse’. the idea of the master cleanse is to drink lots (i wouldn’t dare say ‘only’, as it sounds too crazy…) of water with lemon juice, maple syrup and paprika – and apparently the health benefits of it are amazing. well, technically speaking, a chicken with master cleanse (especially with the amounts of butter) probably wouldn’t count as a proper diet. duh! spoil-sports everywhere… let’s just pretend it works, nevertheless, okay?

roasted master cleanse chicken
4 whole mini chicken
1 cup butter
1/2 cup maple syrup
4 tbsp. paprika
1 lemon, juice + 1 more lemon for slices / garnish
3 tbsp. coarse sea salt
preheat the oven to 220 degrees c (400 degrees f) and line the sheet with a parchment paper. start by cleaning the chickens under the running water and patting it dry. melt the butter and remove from the heat. add the paprika, lmeon juice, maple syrup and salt. brush the chickens with 2/3 of the butter maple mix, generously (don’t worry if you create a mess…). roast in the oven for 15 minutes, brush with some of the left-over butter. then lower the heat to 180 degrees. continue roasting for 25 to 30 minutes, brushing with the butter from time to time, until the chickens are evenly dark brown and crispy.
spiced pumpkin mash
1 butternut squash, peeled and cut into pieces
2 potatoes, peeled and cut into pieces
2 tbsp. butter
1 to 3 cups good vegetable broth
1/2 cup parmesan
1 tsp. nutmeg
1/2 tsp. cinnamon
1 pinch fleur de sel + salt for cooking
in a large saucepan, bring water to a boil. salt generously, then cook the squash and potatoes in it until tender. drain. with a food processor or immersive blender, blend until very smooth and all chunks are eliminated. bring back to the head, add the butter, a bit of the broth (bit by bit) and the parmesan. stir to combine. if necessary, add more broth, until desired consistency. season with nutmeg and cinnamon, and some fleur de sel, if desired. served on lovely, warmed plates next to the crispy roasted chicken.
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Topic: DUE PWM Frequency (Read 56319 times) previous topic - next topic

how can these forums help new people, like you, to post better questions?

Well I think that a software is always a buzzle of small parts.

And I beleive that there are standard things in my casw " H Bridge driver via Arduino Due"

I think itsa good idea after such a project really works. to test it as an admin or  user and make a small doecumentation like

Used  methods : PWM, Sine wave esc. and then write " tested and works"

So this will mean that I will not start from the beginning and that I will just concentrate my self on my problem

I saw in my case that my problem was mentioned in like 5 threads and really no one have a decent answer for it

Had a quick look at it and I can confirm that changing PWM_FREQUENCY in
https://github.com/arduino/Arduino/blob/ide-1.5.x/hardware/arduino/sam/variants/arduino_due_x/variant.h#L182 does change the freq. So if you just need the 4k freq it'll work fine. Still, a way to change the freq in the sketch would be preferred.

Thank you, It works! mine I change the value to 500 for 500Hz PWM freq (intended for motor ESC) and tested it
on simple code below which create a positive pulse of 500us in a 2ms period (500Hz) :
By default, PWM Output Frequency is 1000Hz.
To change it by changing the PWM_FREQUENCY constant in the file variant.h
on folder C:\Program Files (x86)\Arduino\hardware\arduino\sam\variants\arduino_due_x\variant.h
and look for line " #define PWM_FREQUENCY  1000 "

const int Resolution=12, Pin=12, PosPulse=500;
void setup(){
  // make our digital pin 12 an output
  pinMode(Pin, OUTPUT);

void loop()
  analogWrite(Pin, PosPulse*2.05); //always multiply by 2 something

@webuser, just so you know, you can change frequency in your sketch using the "pwm01.h" library written and tested for the Due.  It also allows you to open two PWM channels simultaneously with different frequencies.  The link below has an example (2Hz and 5000Hz) and the library itself (login to download).  Good luck.

That's great! I look forward to try that. Thanks.

I keep hoping to find a way to impress on people like this how to better ask their questions.

Could the webmaster not just invoke a template on all members classified as "newbies" to enforce a common dialog that would request the needed information?  After their newbie status matures, this restriction can be removed, or earlier if the moderator(s) think it is appropriate.  By "pulling the information" from the user, it puts the need into the correct context for a proper answer from the more seasoned members.  It would also stop (or should severely reduce) the very negative comments from senior members about code, board type, and other items.

The forum software runs on a computer - heck, it should be smart enough so that a newbie does not have to be blasted or embarrassed for asking a question.  And the code insert part of the template could force the
Code: [Select]
attributes which would be a major improvement!

The forum software runs on a computer - heck, it should be smart enough ......

But no it isn't.
Apparently treating posters differently depending on their number of posts is an almost impossible thing to do with this software, or so I am told.
Like most forums the webmaster has not written it from scratch but rather customizes it.
Therefore what you might consider a simple thing to do is not always possible.

Mar 29, 2014, 01:18 am Last Edit: Mar 29, 2014, 01:58 am by mrburnette Reason: 1
Therefore what you might consider a simple thing to do is not always possible.

Fair enough.  So, it can be done but either licensing, customization fund$, or laziness/inexperience stands in the way of implementating something new.  40 years in military, university research, or corporate 100 and I put my money on not wanting to deviate from the base package because of increased costs and testing during version updates.

In engineering university back in the dark ages of lunch punch cards, my fortran professor stated, "There is nothing you cannot do with a computer (pregnant pause), If you have enough time and enough money."  I have long sense forgotten his name, but never his insight into equating computing with finance.

Paul Stoffregen

Even if these things are difficult or impossible today and here on this forum, they may not always be so unattainable always and everywhere.

Incomplete, time-wasting questions are a huge problem on every forum that tries to offer support for novices on technical platforms.  As the technology becomes more advanced and even more absolute beginners enter the community, it's an ongoing problem that's becoming more and more worthy of difficult work to customize forums.

Of course, as the creator of Teensy, I'm interested in trying to improve the PJRC forum.  I'm also interested in sharing these types of improvements, just like I try to contribute Teensy's improvements back to Arduino (which is another excellent example of something that isn't always easy or even possible, but still worth trying).  Helping beginners is something I care about doing.  Every day I answer lots of questions.  Every day, I waste time asking people to post info they should have put in their original question.  Every day, I see conversations that would have produced useful or more relevant answers if only the question had included better info.

Even if the ideas get tried first on my own forum, or any of the many other forums for various arduino-compatible boards, I think it's worthwhile to brainstorm ideas.  Even if they're "hard" in the context of today's forum software, in the long term some way to improve is needed.

Things will only get better if someone tries.  I know I want to, even if I have to dig into thorny forum customization/programming.  I'm really interested to hear any ideas of how forums could guide novices to ask better questions, so they get better answers and everyone's time is wasted less.  Even if those ideas seem impossible on today's forum systems, time, persistence and ingenuity have a way of making anything possible in the long run.

Hi all! Sorry for necroposting but I think this could be useful for other people reading this thread and using this library.

I need a 20Mhz clock on pin 6 but when I try to use Serial.begin and Serial.print it doesn't print anything.
It does print fine until 200000 pwm_freq, any frequency over that threshold degenerate the serial signal.
this is my code:

Code: [Select]
#include <pwm01/pwm01.h>

#define PIN_XCLK 6 // only pin 6, 7, 8, 9 are available for PWM

void setup() {
uint32_t  dutyRatio = 2;
uint32_t  pwm_duty = 65535 / dutyRatio;
uint32_t  pwm_freq = 20000000;

pwm_setup(PIN_XCLK, pwm_freq, 1);
pwm_write_duty(PIN_XCLK, pwm_duty);

void loop() {

in variant.h:
change the line:

#define TC_FREQUENCY        1000

#define TC_FREQUENCY        300000

and as said previously:

#define PWM_FREQUENCY           1000

#define PWM_FREQUENCY           300000

the frequency doesn't have to match exactly. it's governed by the mother clock divided by the pwm resolution (256 steps) divided by a power of two. the max would be 84 MHz / 256 = 328.125 kHz.

hope that clears things up. there could be more elegant ways and i still have to test what this does to micros() and delay().. on AVR-based Arduino that issue exists.
I have been doing this for a while now and never asked if this clock effects any other function? For example, delay(). Would you by any chance know if it solely affects the certain PWM pins and not any other function?

Dialup is the future.

Jan 06, 2015, 12:28 pm Last Edit: Jan 06, 2015, 10:41 pm by EvIl_DeViL
earx said
btw. . changing TC_FREQUENCY does not  mess up delay() or micros(). i'm a happy man
if all the functions are well written every time related function should be in function of those params

anyway you can add an #ifndef directive in the variant.h and define those params before the inclusion if you don't want to change them for every project. seems nicer...

May 16, 2015, 11:35 am Last Edit: May 16, 2015, 11:35 am by jlbechennec

I am trying to use the pwm01 library

I have the following sketch :

Code: [Select]

#include <pwm01.h>

void setup() {
  pwm_setup(8, 31250, 1);
  pwm_setup(9, 31250, 1);

void loop() {

I get nothing on the PWM 8 and 9 outputs (I use a scope). I get PWM signals with analogWrite and with the modification in variants.h. I reviewed the code in analogWrite for the Due and cannot find a difference with the pwm01 library. Am I missing something ?

May 20, 2015, 08:35 pm Last Edit: May 20, 2015, 09:04 pm by casemod
 The due has a motor control synchronized pwm with dead time generation. But that won't necessarily work with arduino functions. I would say that's the most effective way to get it going.

This link has some information. The design was not very efficient but the bits to configure the module are there.

I need to generate a two 65kHZ PWM, for my bi directional buck boost converter, i have gone through the forum and learnt that there are 2 method for changing the default PWM freq. to desired value...i.e. using timers and using PWM controller.......in my project the freq. required is 65khz, while the duty ratio must be varied based on the input to the converter...using a controller like a PID maybe.....i would like to know , which method (i.e. using timers and using PWM controller) of changing the frequency is better for my application?? any help..???

Hi all,

I have just announced a library which abstract ATSAM3X8E PWM channels in this post: http://forum.arduino.cc/index.php?topic=144446.msg2589358#msg2589358.

The name of the library is pwm_lib and is available at: https://github.com/antodom/pwm_lib.

The library provides two kind of objects associated with each PWM channel: pwm and servo objects. As those objects abstract the PWM channels available on the micro controller, using pwm_lib you can use, at most, eight independent pwm_lib objects in your application, each one with its own PWM characteristics (PWM signal period and pulse duration). In its current version, the maximum period for PWM signals you can get using pwm_lib is a period of 0.798915048 seconds (minimum frequency of 1.251697539 Hz). The maximum frequency you can get is the one provided by the hardware. I see no problems even to get to 1 Mhz but in this case the resolution of the duty will be limited to 84 clock ticks, at 2 Mhz 42 ticks, etc.

Two examples comes with pwm_lib to illustrate its use: basic_test.ino and servo_test.ino, who illustrate respectively the use of pwm and servo objects. Example basic_test.ino uses two PWM objects for generating two independent PWM outputs with different PWM characteristics (period and duty). Example servo_test.ino uses a servo object to generated a PWM output for a typical servo.

I hope it helps.

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Old 03-05-2010, 07:32 PM   #1
Registered User
Join Date: Feb 2010
Location: cali!!
Posts: 68
My Ride: 200 323 ci sedan
bmw scheduled sevices..

can anyone tell me the link or a suggestion to find out what services need to be done at what milages? i couldnt find a post on it, and i dont have a bentley manual YET.. thanks
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Old 02-17-2011, 09:58 AM   #12
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Join Date: Oct 2010
Location: Minnesnowta
Posts: 3,667
My Ride: 4cyl of fury
Originally Posted by 99 View Post
The price of a new 2003 330xi in the US was around $35k - $40k.
My window sticker quoted $45k...
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Old 12-04-2012, 04:38 AM   #8
Registered User
Join Date: Jul 2012
Location: Liverpool
Posts: 1,523
My Ride: 320i SE Coupe
Originally Posted by YEG_E46 View Post
Hello everyone, New to the forum. Bought my 1999 328i sbout a month ago and i love it....untill now. There was a really high pitch squeel coming from the trans and the clutch wasnt disengaging. Took it to eurasia in edmonton alberta, and this is what they have told me. It needs a new slave cylinder, clutch flywheel and a coupe of other things that total close to 4 grand. Now heres my question. I paid 3000 dollars for the car. has 330000 kms on it, fully loaded, black. beautiful inside and out. No history of any accidents, zero dents on the body. In your guys expert opinions, is it worth to be fixed, or should i just cut my loss's and call it a day. Any advice would be much appretiated.
Total manual clutch parts about $800

The slave is $70.

$4K seems ridiculously excessive. Get another quote.

When you think about it it would be considerably cheaper to take a week off work and DIY.

But even at $100 an hour it should only be about $700. It should not take more than a day to chnage a clutch.

Last edited by RayPooley; 12-04-2012 at 04:47 AM.
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LO's earn more. lend more low FICO and Stated NOW available
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*Same day underwriting in most cases, max 24 hours.
*All products available to you- FHA, Va, Conv, Jumbo, Usda, 203k, and Reverse Mortgages
*They have a nice portfolio jumbo product up to 2 mil that they service and pays better than most other jumbos.
*Broker relationships for FHA low ficos-most banks don't allow loan officers to bank and broker FHA loans-they are ok with it.
*You can also broker stated and no income loans.
*Recently added home equity loans to avoid MIP and to avoid jumbo rates keeping the loans within conforming limits.
*Everything is web based and paperless so you are able to work anywhere just as if you were in the office.
*Offer after the sale marketing free of charge for all closed loans for up to 3 years. They send all closed clients 8 marketing pieces each year in the LO name to help them retain and attract clients.
*Second to none support staff that are truly committed to closing loans which they pride themselves on.
*Their U/W fee is only $495-most lenders are $795 and up.
*Encompass LOS
*Full benefits with Aetna and 401k
*Monthly and yearly sales contest and trips, they give away something every month with an average value of around $1,000.00 and yearly trips for LO or Sales Managers who achieve 20 million in sales and the all expenses trip is valued at around 10k.
*They are not a wholly owned subsidiary of a bank like some fed charters, in which those loan officers will have to get licensed by July 18th. They are a direct division of a FDIC bank so there will be no licensing required.

Glenn Radford
gradford at onyxstaffing dot com
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Author Topic:

Hurrican Sandy Caused by Gays

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« on: November 01, 2012, 08:35:18 AM »

This depressing bullshit
Defollyant Iconoclast
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In solidarity with rwenzori: Κοπρος φανεται

« Reply #1 on: November 01, 2012, 08:52:44 AM »

It had to happen, as surely as the sun rises daily.  But you’d think this god could come up with a more efficient way of “systematically destroying America” than gradual attrition by a battery of natural disasters.  Then again, legal and insurance fraternities refer to such events as “acts of God”…

It’s ironical that the doomsayers are apparently unable to see that their god’s wrath was brought on by intolerance for what he himself allegedly made in his infinite power and wisdom.

Rigil Kent
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Three men make a tiger.

« Reply #2 on: November 01, 2012, 09:04:05 AM »

Oh dear, you can really set your watch by them, can't you?

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« Reply #3 on: November 01, 2012, 14:09:31 PM »

Then again, legal and insurance fraternities refer to such events as “acts of God”…

A nice way of saying "we don't wanna pay this". I mean, if god sent a frikkin hurricane for you, insurance won't help. Smiley
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rating hotels online by star quality or guest reviews?

edited April 2009 in - Italy
Many hotels of 4 stars have big range of prices, should you rely on the guest reviews?

  • edited 7:21AM
    in Milan the big range of price is given by the presence of Fairs.
    the same room during the most important Fairs can be sold 10 times more than during the normal or low season

    Usually 3 and 4 star hotels all over Italy are a very good choice: clean, comfortable, professional.
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directv, pc, streaming, more....?

Discussion in 'Home Theater PC' started by seamonkey, Feb 8, 2004.

  1. seamonkey

    seamonkey Regular member

    Nov 3, 2002
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    ok, not sure if this is the correct place to pose this questoin but..

    well, i got directv this weekend and want to run it in my room and i dont' have a tv..
    so i wanted to do this (just need some ideas on doing it!)

    1. install tv tuner card in pc, run s-video and audio from directv receiver to tv card.

    2. somehow be able to control directv receiver with computer (not using a vcr eye type thing, rather a cable, saw a few projects where it lets you take contorl of your receiver through the data port and a hack..), but this isn't that important yet..

    3. then be able to 'view on demand' any channel over my network via streaming or dvr like..

    any suggestoins on programs?
    i think beyond tv might be a good streaming solution but are there any others i can use? i also want to be able to stream over wireless...

    any ideas or suggestions would be great! thanks

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