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Wednesday, 30 April 2008

The second is Woodlands, a South Indian vegetarian restaurant. It was recommended to me by an Indian friend, so I thought that was a pretty good indicator. The interior was much more spacious and light than your typical Indian restaurant, the service was very good and we had a wonderful time.

The menu was overwhelming, most Indian food in this country is Punjabi, typically meatier, greasier and fattier; so there were lots of dishes that I'd never seen before. We plumped for the rice and lentil puffs studded with cashew and chilli that came with a delicious homemade coconut chutney. Then woodlands korma and saag paneer. It was all so delicous, light and delicately spiced. The saag panner was particularly good. Given we opted for pretty safe choices, I definitely need to go back as there's so much to try! Some people on the table next to us got thalis, which is a tray holding several little dishes and they looked fab.

Hmmm, when can I go back...

Tuesday, 29 April 2008

I'm really annoyed with myself as I ate in 2 really fabulous restaurants the past 2 evenings and I forgot my camera! Now I know its all about the pictures, but I thought it was worth at least worth mentioning them as they are definitely worth visiting. Plus, it gives me the excuse to go back and take pictures...

The first is Wahaca, the much hyped restaurant of Thomasina Myers. Apparently its been completely packed since opening and I can see why. Its hearteneing to see a restaurant do something well and actually be successful. I think I fell for the idea of Wahaca first, all the chicken and pork is free range, the fish is sustainable and they sorce as much as possible locally, pretty good eh? Anyway, yes it is busy, we got there at 6.30 so didn't have to wait but by 7 the queue was out of the door. But, I guess in that area of soho where everything is so touristy and overpriced, its worth it. Considering how busy it is, the service is also friendly and efficient

The menu is well thought out too, its kind of like spanish tapas. We had about 2 of the smaller dishes each to share, we were excited at the prospect of eating happy meat so went down the meaty route a bit, but the fish pastor, mushroom quesadilla and frijoles turned out to be the best. The highlight may possibly have been the churros, but that's probably down to nostalgia (many afternoons spent eating exquisite churros in Valencia) more than anything else, they were good though, if a little too crisp and the chocolate was excellent, hence the completely empty bowls at the end. All in all we spent £14 each including wine (and churros), so good value too! Read more...

Monday, 28 April 2008

Roast Carrot and Couscous Salad

Having spent most of the weekend eating refined carbohydrate, cheese and drinking alcohol in various guises. I decided that I need to sort myself out and eat some actual vegetables. So, I decided to make loads of this salad as its an easy way to eat lots of healthy things, it travels well in a lunchbox and keeps for ages.

Now, I normally only eat carrot raw, but these spicy sweet little cubes are a delicious deviation. Toasting the sunflower seeds in the same tray also makes them a bit more exciting. I'm also lying a little bit as I actually used bulghar wheat, but couscous seemed a more user friendly title, I always make mine with watered down vegetable stock, which adds a lot more flavour.

Roast Carrot and Couscous Salad

300g carrots, cut into small cubes
1tbsp paprika
½ tsp chilli flakes
75g sunflower seeds
250g couscous soaked in boiling water until soft and fluffy
1 can chickpeas, drained
1 red onion chopped finely
1 clove garlic finely chopped
1 lemon
olive oil
3 tomatoes, diced finely
1 bunch parsley, chopped finely

Add the spices to the carrots and drizzle liberally in oil. roast in a hot oven for about 15mins, then add the sunflower seeds and continue to cook until the carrot is cooked through and brown around the edges and the sunflower seeds have started to toast, about 15mins more.

Turn the carrots into the couscous and add the chickpeas, onion, tomatoes, parsley and garlic, stir and squeeze over the lemon juice. The amount depends on your taste, I usually use about ½ lemon, but you may like it more astringent. Moisten everything liberally with olive oil and season to taste. Eat with hummus and pitta and feel virtuous. Read more...

Saturday, 26 April 2008

Sweet Vegetable Tagine

This is a step up from the ubiquitous vegetable tagines, there is a real depth of flavour here. You can't really go wrong topping this pine nuts and coriander, they really counteract the sweetness of the tagine, plus I love pine nuts...Anything you can eat with bulghar wheat yoghurt is always a winner for me too.

It comes from the Ottolenghi column in the Guardian on Saturday which is fab, full of new and exciting veggie recipes. My friend always complains that there are too many ingredients in his recipes, which may be true, but I usually take a creative spin on them, i.e. use what ingredients I do have and not worry about the others. What follows is my version...

Sweet Vegetable Tagine

serves 4

1 onion, finely chopped
1 red chilli, finely chopped
1 small butternut squach cut into small pieces
2 parsnips cut into small cubes
2 carrots cut into small cubes
1 bayleaf
3 cardamom pods
1 tsp ground coriander
¼ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground turmeric
Small pinch smoked paprika
1tsp cinnamon
½ tbsp honey
700ml vegetable stock
250g dried apricots, sliced
100g pine nuts
1 bunch coriander chopped

Fry the onions in a little oil until soft, add the squash, parsnip, carrot and chilli, fry for a few mins. Now add the spices and honey, make sure everything is evenly coated in the spices. Add the stock and simmer gently for 10mins, add the apricots and simmer until everything is well cooked. Serve with bulghar wheat, sprinkled with toasted pine nuts and chopped coriander Read more...

Friday, 25 April 2008

Creamy Cauliflower Soup

Now cauliflower isn't normally good for anything but cauliflower cheese. But this creamy cauliflower soup with a little sweetcorn and spring onion for texture is really delicious. Its another recipe from the wonderful Cranks Bible, you must try it, it really is good and cheap as chips to make.

Cauliflower and Sweetcorn Chowder

1 large onion, roughly chopped
3 cloves garlic, roughly chopped
1 medium head cauliflower, cut into equal sized florets
750ml hot vegetable stock
3tbsp double cream
1 tsp dijon mustard
1 large can sweetcorn in water, drained
1 bunch spring onions, finely sliced

Saute the onions in a little oil and butter if you have it until soft, add the garlic and cauliflower and fry for 1 min, add the vegetable stock, bring to the boil and simmer for about 10mins until the cauliflower is soft. Its hard to specify weights of cauliflower as it would be stupid not to use a whole head, so add more or less stock depending on the size of cauliflower you have.

Once the cauliflower is cooked, puree the soup with the double cream and mustard. Season to taste. Add the sweetcorn to the soup and warm through. Serve garnished with a little spring onion. Read more...

Wednesday, 23 April 2008

Marinaded chicken salad à la Kat

This is a 'guest blog' if you will from my good friend Kat, a fellow food fanatic, although a job in the city means daily blogging (and cooking!) isn't really feasible...

I invited a friend over for lunch, and, excited at the thought of a girly lunch images of chocolate, wine and generally debauchery, maybe even cheese, went through my mind... alas! Not so! My lunchtime guest requests a healthy light lunch, due to a colonic irrigation session later that day. Hmmm. Neither sounds appealing for a Sunday.

However, I decided to make a marinaded chicken salad - making the chicken by throwing the marinade into the blender took seconds, and meant that I had it almost taken care of before I went out on Saturday night. That was appealing.

This chicken would be excellent with a more simple salad, perhaps with potatoes in there too, or perhaps make a basic pasta tomato sauce and throw the cooked chicken on top at the last minute for a quick pasta dinner.

My secret to the best flavour is a really hot pan (my long suffering boyfriend has to keep reaching up to turn off the smoke alarm whenever I cook!) as this really makes the meat delicious.

Marinaded chicken salad a la Kat - Serves 2

1 large free range chicken breast
For the marinade:
3 sundried tomatoes
1 tsp paprika (smoked if possible)
½ lemon juiced
1 fat garlic clove
some fresh herbs - I used corriander
1 squirt tomatoe puree
For the salad:
½ bunch asparagus
2 handfuls of cherry tomatoes, cut in half
2 handfuls of green beans or mange tout
A courgette
1 handful spinach leaves
1 carrot, grated
Some more fresh herbs to taste
½ lemon, juiced
Olive oil
Balsamic vinegar

Add the marinade ingedients to a small blender, and whizz together until they form a paste.Slice the chicken breast into a few slices (ideally about 6-8), and put into a freezer bag. Add the marinade paste and carefully squidge it around with the chicken, trying to coat it as much as possible.

Tie up the freezer bag and leave in the fridge (you don't have to do this bit, but it tastes sooo much better if you do) for a few hours or overnight.

When ready to make the salad - remove the chicken from the fridge. Have a big pan of water heating up (with the lid on!!) ready to blanche the beans/mange tout and asparagus. Meanwhile, chop the courgette into slices, and pop in a hot pan with a dash of oil to lightly cook. Peel and grate the carrot, halve the cherry tomatoes. Wash the spinach leaves and place in two bowls, and scatter the grated carrot on top. Cook the asaparagus for a couple of minutes in the boiling water before adding the mange tout/green beans - how cooked you like them is up to you, but I reckon 2 mins for mange tout and 2-4 for green beans. they should look bright green still.

Meanwhile heat up a large frying pan and add a dash of oil to coat. Lay the chicken slices in, and cook on a high heat until looking crispy (and no longer pink in the middle if you want to check) - should take about 2-3 mins each side. Arrange the mange tout/beans, asparagus and courgette on top of your spinach and carrot, and the cooked chicken. For a quick dressing, whisk together some 4 tbs olive oil, juice of half a lemon and 2 tbs balsamic with 1tbs water. Voila!

Gordon's wine Bar - the perfect meal

Gordon's Wine Bar is already well established as a cult favourite in London. As anyone who tries to go there after 5pm will attest. General practice is to squeeze in with everyone else in the cavernous cellar and hover by tables until one becomes free. You have to be pretty quick though as there are usually about 10 people waiting behind you.

This, however is all part of the charm, its not this packed for nothing. This is one of London's oldest wine bars, and it really is a wine bar, they only serve wine and port, Madeira or sherry from the barrel. The food is another of its all important charms, simplicity is key, but it is done very well. There are homemade pies and massive scotch eggs. But we plumped for the ploughman's, there's a large range to choose from (although I'd have liked more English cheeses), lots of crusty bread, butter, pickled onions, pickle. The portions, it must be said, are massive. We had about 4 ploughman's between 6 of us and I was pretty overwhelmed by the mass of cheese. We managed sot finish it though..

Wine, bread and cheese, all in all the perfect meal. Read more...

Tuesday, 22 April 2008

Most people know Leon as somewhere to get a tasty, healthy lunch on the go without worrying whats in it. The superfood salads are downright delicious, as is the brown rice pilaf and the slaw which accompany most of the bigger dishes.

Anyway, my point, you can also go to Leon for dinner. Its the same yummy food, but served on nice plates with candles and wine. Somehow it works, pick the right Leon (we went to the one in Spitalfields market) and you get a lovely cosy atmosphere, not too many people and cheap (surprisingly good) wine.

We went fo rmy friends birthday and it was perfect for us as really we just wanted somewhere we could get nice food, drink lots and talk all night, which we did for about £20 each. Not bad! Read more...

Sunday, 20 April 2008

Carrot Cake

This picture probably doesn't do it justice, but this is the easiest, tastiest carrot cake recipe ever. Its an american recipe, so uses cups, always a good thing in my book, no measuring! It also uses oil instead of butter, so the finished cake is moist and lasts for ages. You can have it as is, or add a little orange zest and juice, chopped walnuts, raisins. My friend (possibly the best cake maker I know) found this recipe a few years ago and since then I don't think we've veered from it. Everybody loves it and wants the recipe, but so far, I've managed to resist giving it, until now...

I've been a bit vague with the amount of carrots, but I can never be bothered to grate and measure 3 cups of carrots, so I usually grate roughly 3 medium carrots. The whole point is to use a cheap ingredient (carrot) to bulk the cake out, so it won't matter if you veer slightly with quantities.

I also had a bit of a disaster with the icing, hence the runny look. I usually just beat a small tub of cream cheese with a couple of tbsps of sifted icing sugar and maybe a squeeze of lime juice. This time I used orange juice instead (I used the zest in the cake), who knows, maybe I used too much juice, so beware!

2 cups sugar
2 cups plain flour ( a mix of wholewheat and white is nice)
1 tsp salt
2 tsp cinnamon
1 tsp bicarbonate of soda
1 cup vegetable oil
4 eggs
3 medium carrots, grated

This couldn't be simpler, mix all the ingredients except the carrots in a bowl, add the carrots et voila! This makes enough for a generous sandwich cake or works well as muffins. I've also made it in a large rectangle tin and spread icing on top to make cake slabs. Read more...

Potato, Onion and Goat's Cheese Tart

Mmmm this tart was delicious. In a bid to use my new heart shaped tin,we found this recipe on the BBC Good Food website, which I think is a lot better than the BBC food website, there's still the mine of recipes but you get great pictures, new and innovative recipes without the rubbish Ready Steady Cook recipes.

Seen as though we cheated and used ready made pastry, this recipe was super easy. Make sure you cook the potato and onion until they're really soft and caramelised. This tart is also really rich, so you only really need a salad to go with it or some simply cooked vegetables.

Saturday, 19 April 2008

Spaghetti with tomato and almond pesto

This is based on a recipe from Jamie's Italy, its a delicous variation on pesto using almond instead of pine nuts and squishing the mixture into lovely ripe tomatoes to make a fresh and tasty sauce. Make sure you use good quality tomatoes, definitely not cold from the fridge, I used cherry tomatoes because they look prettier.

100g almonds
1 bunch basil
1 clove garlic
100g grated parmesan (I also cheated and used strong cheddar instead)
200g tomatoes, cut into small pieces
200g linguine or spaghetti

Blitz the almonds in a food processor and put them in a bowl with the tomatoes. Blend the basil and the garlic, add to the bowl along with the cheese. Add a generous slug of oil to moisten, season and stir. Meanwhile, cook the pasta in plenty of boiling water. Drain, return to the pan, add the pesto and stir to coat. Cover with a lid and leave for a few mins to allow everything to warm up. Read more...

Friday, 18 April 2008

Spanish Omelette

I had a friend at school who's mum was Spanish and made THE best spanish omelette ever. Since then I've tried many times, unsuccessfully, to make anything as good. For some reason the potatoes were never soft enough, or it tasted too bland.

Anyway, in one of those 'what to eat' moments last night, we came up with spanish omelette and it actually turned out pretty good. Although, it has to be said, this wasn't entirely down to me...

The key I think is to slice the potato really thinly, and cook them really slowly in a genrous amount of oil until soft. Season the potatoes and the beaten eggs liberally. And, naturally have it with beans or ketchup.

1 onion, finely chopped
1 large baking potato, quartered lengthways and sliced thinly
4 eggs
a splash of milk

Fry the potatoes and onions slowly in a liberal glug of oil in a non stick pan for at least 20mins until soft. Season with salt and pepper. Meanwhile, whisk the eggs with the milk, season well. Pour the eggs over the potatoes, turn the heat down and cook for 10-15mins until it looks nearly set on top. Place a plate on top of the pan, turn over and slide the omelette (carefully!) back into the pan, cook for 5 mins more. Or, you can always do it the easy way and finish it under the grill once its nearly set.

Some variations include adding sliced mushrooms to the potato and onion; using leeks instead of onion and adding peas and crumbled feta with the egg; adding thinly sliced roasted pepper or chopped herbs such as parsley or chives with the eggs. Although maybe now I'm straying into fritatta territory... Read more...

Thursday, 17 April 2008

Mushroom Stroganoff

When I'm not craving cheese and carbs, I usually want some sort of stew with a rich sauce you can pour over mashed potato or couscous to soak up all the juices, winter comfort food. This mushroom stroganoff dish is one such dish, flavoured with sherry and paprika.

This looks like a lot of mushroom but believe me they cook down a lot, to my disappointment when making this. A mixture of mushrooms is best, the more wild mushrooms you use, the more luxurious it is, in the absence of wild mushrooms, I made mine with chestnut and it tasted just fine.

I also had it with Bulgar wheat, partly in an effort to be more healthy, but also because I prefer the nutty grain to cous cous. You basically soak it like cous cous, but for a lot longer (30mins), make sure you don't add too much water as it can become a bit slimy if all the water isn't absorbed.

750g mushrooms, sliced
1 onion, finely chopped
3 garlic cloves, finely chopped
1 chilli, finely chopped
1 glass white wine
½ tbsp paprika
½ small tub soured cream
½ bunch chopped parsley

Fy the onions in a little oil soft, add the mushrooms, leave to cook down, stirring occasionally. Add the paprika, fry for a few mins, then add the sherry. Let it bubble away until most of the alcohol has evaporated. Take the pan off the heat, when you're ready to serve, stir in the soured cream and season to taste. Sprinkle with parsley. Read more...

Wednesday, 16 April 2008

Guardian Comment

Credit crunch? The real crisis is global hunger. And if you care, eat less meat. Read more...

Stuff on Toast

Ahh, the perfect after work snack. Now everyone knows how to make toast, I'm not going to wax lyrical about, more just share a few ideas that I gathered (mostly from my flatmate Rose). My current favourite is to mash half an avocado onto a piece of toast, sprinkle with salt and pepper, drizzle with a little oil and a squeeze of lemon juice et voilá! Another good one is to rub the toast with a little garlic, slice some tomatoes, sprinkle with salt and pepper, drizzle with a little oil and balsamic. This obviously benefits from using good quality tomatoes, not cold from the fridge. Also, you can't really beat cheddar and sliced gherkins, seriously.

The 'toast' part can make all the difference too, good quality bread is an obvious one, but you can also get delicious rice cake, crispbread things too, honestly. Try Dr Karg Crispbread, amazing! I can also always go in for rice cakes spread liberally with cottage cheese (Longley Farm is the best) or hummus. Read more...

Monday, 14 April 2008

Noodle Soup

This is one of those spicy, warming, comforting soups you can get in noodle bars that inevitably get slurped all over your front. It is actually an incredibly fast and easy recipe and you end up with a wonderfully tasty soup. I make this a variation on salad, you can pack it full of vegetables and the delicious broth not only makes everything taste good, it fills you up too. You can have it with or without noodles, I find its easier to cook the noodles separately and then ladle the soup over otherwise everything gets all tangled up.

Serves 2
500g Selection of vegetables cut into equal sized pieces (e.g. mushroom slices, carrot and courgette batons, pak choy, finely sliced)
4 garlic cloves, finely chopped
3 chillis, finely chopped
1tbsp grated ginger
1tbsp miso paste
600ml vegetable stock
200g cooked noodles
Coriander to serve

Fry the vegetables for a minute or two in a little oil. Meanwhile dissolve the miso paste in the stock and pour over the vegetables. Bring to the boil, turn down to a simmer and add the garlic, ginger and chilli, simmer for a few mins until the flavours have infused. Allow to cool a little and pour over the waiting noodles, sprinkle with coriander. Simple as that! Read more...

Fish Stew

I've only just started eating fish, I gave up after reading one too many depressing articles on over-fishing. I'm dipping my toe in the water again, as it were, as I realised I could eat fish every so often as a treat as long as it is well sourced. Rules that I work by are I don't buy tuna or cod, I avoid farmed fish, I try to buy fish caught in the UK and preferably line caught. Fish online have a fantastic website with a really useful guide on the fish to eat and the fish to avoid.

Preaching over, we made this stew as a bit of fishy treat. Its based on a wonderful recipe by Nigel Slater and is sort of a cheats bouillabaisse. The idea is to start by making a fragrant tomato broth, that I've actually eaten on its own as a sauce for pasta, then gently cook your fish in the liquor, sprinkle with parsley and enjoy. Its good to have a mixture of white meaty fish and mussels, clams and prawns. Buy whatever is sustainable and looks good, most combinations work well. Oh yes and serve with plenty of bread and butter to mop up the juices, we had Wholemeal soda bread.

Quick Fish Stew

Serves 4

4 cloves garlic, finely chopped
6 anchovy cloves, sliced
2 red chillis, finely chopped
2 bay leaves
A couple strips of orange peel
2 bay leaves
1 glass white wine
2 cans chopped tomatoes
500ml vegetable stock
1.5kg assorted fish (plus some mussels or clams a handful per person)
1 bunch chopped parsley

Cook the anchovies, chilli and garlic slowly in a generous slug of olive oil until soft, add the bay and orange and cook for a few mins to release the aromatic orange oil. Add the white wine and let the alcohol bubble off for a few mins. Now add the chopped tomatoes. (If i were going to eat this sauce with pasta, I'd stop here and simmer for about 20mins and maybe throw in a few capers before serving). Add the stock and simmer for about 30mins until all the flavours have melded, carefully drop your fish in and simmer until the fish turns opaque, add the clams and mussels, cover and cook until they open. Sprinkle with parsley and serve.

Friday, 11 April 2008

Camden Arts Cafe

Staying out late, not making lunch and working on Finchley Road mean that my options for lunch are pretty limited, usually to Waitrose (surprisingly unappetising) sandwiches. Anyway, a lunch date and a bit of googling led me to the Camden Arts Cafe, the kind of place you could happily while away an afternoon in (if you didn't have to work).

The food was really good in the sense that they use seasonal ingredients and you can tell its all been made there. I opted for the panini which was probably a bit boring, but nice none the less, we also had a small salad plate of exciting salads with lovely soft bread. The soup looked good as did the other various tarts and salads in the fridge. The pastrami sandwich is worth trying too.

I have a feeling I'll be spending a lot more time there... Read more...

The Big Bang

Working at The Big Bang during my student days, the free meal we got at the end of the shift was seriously the highlight of my day. Sad as that might be, this is the best sausage and mash ever. The Big Bang only serve sausage and mash, but they are testament to doing something simple really well. Plus, they are loads of different sausages and mash, so really there are loads of variations. It all comes with peas and red cabbage, this is what sets them apart for me.

I always have the mushroom and tarragon sausages, by far the nicest veggie sausages. The pork and apple though is probably the best meaty one. I always have mustard mash too, but the rose mash (bright pink due to beetroot) is another good one.

Since I was last there, I'm sure the portions have shrunk, but they're still pretty big. The service is also a bit 'friendly' , but all in all, definitely worth visiting Oxford for. Read more...

Thursday, 10 April 2008

The Florence

The Florence on Dulwich Road is not your traditional pub, but more in the vein of the trendy gastropubs that are everywhere now. This is not a bad thing, its spacious, airy, full of comfy couches, perfect for a Sunday gathering of friends or a cosy date. All this and they have Aspall's cider and house red and white on tap too!

The most important thing, the food, is pretty good. In that its exactly the kind of thing you want to eat after a few too many pints. Burgers, bangers and mash, pies... all very reasonably priced too.

We went for a hotdog topped with fried onions, which was pretty damn good. Anything topped with fried onions is good in my book. We also had little cheddar and pea pasties, not really pasties, more delicate than that and the filling was a bit too pureed, but they tasted delicious.

The Bishop on Lordship Lane seems to be in the same group of pubs, the food is equally good as is the atmosphere. Read more...

Wednesday, 9 April 2008

Bean Chilli

You may think this looks like a bowl of beany mush, and you'd be right, it is. But therein lies the joy, bean chilli and various versions of it are delicious and nutritious, and can also be used in a million different ways (slight exaggeration)!

I love it simply with bulghar wheat or rice and yoghurt. But you could have it with pasta, in a lasagne, with tortillas, sour cream and guacamole, the list goes on...The great thing is, it will improve overnight and hence can and should be cooked in advance, plus you can make loads and freeze the leftovers, which is always nice.

I like to add red lentils to my chilli to thicken the sauce and as a different texture. I also (shock, horror) cooked the beans from dried and didn't soak them. From experience cooking vast stockpots of beans at Piece of Plenty, I realised that you don't need to soak them and the key is really to just cook them for long enough (which is a long time). But, its no bother, they don't come to any real harm puttering away on the hob and you can get on with other things in the meantime. One word of warning, when cooking mung beans, for some reason, the point between being cooked perfectly and turning to mush is very close together, so when they look nearly done, you might need to watch them a little more closely.

Cocoa might seem a slightly strange addition to chilli, but as long as you don't add too much (which I have before), its not overpowering but simply adds a richness.

Bean Chilli

Serves 4

  • 2 onions, finely diced
  • 2 red chillis, finely chopped (remove the seeds if you don't like it hot)
  • 4 fat cloves of garlic, finely chopped
  • 1 red pepper, finely diced
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 2 x 400g cans of any beans, or 200g dried beans, cooked
  • 150g red lentils
  • 1 can chopped tomatoes
  • 400ml water
  • 1tbsp tomato paste
  • 1tbsp cocoa
Fry the onions, pepper, garlic and chilli until soft. Add the spices and fry for a little longer, now add the rest of ingredients except the cocoa and simmer gently for about 30mins or until the lentils are cooked, now add the cocoa and cook for 5mins. Season to taste. Read more...

Tuesday, 8 April 2008

Pasta with brocolli, anchovy and chilli

This was inspired by a fabulous italian restuarant in Bloomsbury called Ciao Bella. They do really tasty reasonably priced Italian food. Anyway, I had this dish and it was amazing! Loads of garlic, anchovy and oil, everything you need for a good meal!

So, a week or so later, when deciding what to have for lunch, I recreated that dish, only this time with lovely purple sprouting brocolli. The key with this dish, I think is not overcook the brocolli, it needs to be soft but not mush

Pasta with brocolli, anchovy and chilli
Serves 4

  • 350g short pasta
  • 200g brocolli, cut into small florets, the stems sliced finely
  • 6 anchovy fillets
  • 4 garlic cloves, chopped finely
  • 1 red chilli, finely chopped
  • 75ml olive oil
  • grated parmesan to serve
Cook the pasta in plenty of salted boiling water until al dente. Heat the oil in a frying pan and cook the garlic and anchovy until soft, add the brocolli and fry for a few mins. Now add a splash of water, cover with a lid and steam until the brocolli is cooked. Add the cooked pasta, some parmesan and seasoning, stir to coat the pasta and enjoy. Read more...

Sunday, 6 April 2008

Banana Bread

Banana bread is possibly one of my favourite cakes, definitely as a sweet treat to perk me up in the afternoon (tea a necessary accompaniment). The key with banana bread is that the bananas need to be really really ripe, almost completely black and ready for the bin, these will make the moistest bread. If you've only one banana that is ripe enough, I've frozen them in the past and it actually works ok, they look disgusting when they defrost, but make good cake.

The cake above is from a recipe featured in the Guardian guide to baking, and the recipe is by Dan Lepard, a bit of a baking legend, he actually has a weekly column every week in the guardian. I find his recipes slightly more complicated and involved than the usual cake recipe, but the cakes themselves are lovely and worth the effort.

This recipe involves cooking the bananas in caramel before mixing into the cake mixture, so you end up with toffee coloured caramel banana bread, delicious.

That said, you can't really beat a classic banana bread. I always use the Nigella version, why would you use anything else? You can always trust a Nigella recipe, this it taken from How to be a Domestic Goddess , although not my favourite Nigella book, anyone who wants to bake should not be without it. Read more...

Friday, 4 April 2008

Salad à la Rose

In an effort to be healthy... this is a salad Rose whipped up for us. I'm a big fan of most vegetables raw, as long as they're cut small enough. With healthy food and indeed anything you plan to eat, its really important to feed the eyes... I'm a sucker for anything that looks really pretty.

We used pretty much everything we had in the fridge, amongst other things; cherry tomatoes, spring onions and spinach which we shredded.I think these thinly sliced carrots look fab, (you do it by running a peeler over the top of a carrot) and they were only borne out of Rose's hatred for grating carrots! You can't see them but we put peas in too, the sweetness in a really welcome addition in this. I also love toasted seeds in salads, especially those toasted seedy sprinkles you can buy, then you don't have to bother toasting your own. Pine nuts are particularly delicious in this, but then pine nuts are delicious in everything!

The mustard dressing I mentioned in the Winter Coleslaw blog would go really well with this, but we actually just used lemon juice and olive oil, with the key ingredient, garlic, it makes everything tasty, believe me. Read more...

Super Easy Bread Recipe

I made this bread to go with an amazing fish stew that my friend Kat and I made. We made it out of desperation really, as it was late on a Sunday and there was nowhere decent to buy bread. Anyway, the point of the story is that this took less than a hour from start to the picture below and its delicious! I don't normally go in for bread making, I can leave it to the experts, but this is easy peasy, try it!

Also, I love the fact that it doesn't contain yeast, for health reasons and the fact that we made this out of ingredients we already had!

Wholemeal Soda Bread

  • 400ml buttermilk (or 400ml milk with a squeeze of lemon juice left to sour for 5mins)
  • 350g plain flour, plus extra for dusting
  • 175g wholemeal flour,
  • 50g butter , straight from the fridge, diced
  • 1 tsp caster sugar
  • 2 tsp salt
  • 2 tsp bicarbonate of soda
Rub the cubes of butter into the flour until it looks like breadcrumbs. Add the rest of the dry ingredients and mix. Add the nearly all the milk and mix carefully until you form a slightly sticky dough. Add the rest of the liquid or more flour if you need to. Flour a surface, tip the dough out and shape into a rough round. Cut a cross into the top of the dough, brush with oil, sprinkle with sea salt and bake at 180°C for 25-30mins until golden. To test if its done, tap the bottom and it should sound hollow. Serve with plenty of butter dipped into homemade soup. Read more...

Thursday, 3 April 2008

Leeky Chessy Pasta

Yes, this is the title, I can think of none better. This is based very loosely on a recipe from Cranks Bible, my favourite vegetarian cook book ever. Although, really, it is borne out of my desire to eat cheese and pasta most days...

Start by finely slicing some leeks and cooking really gently in butter and a little oil until soft and sweet. Meanwhile cook your pasta until al dente. Add some finely chopped garlic to the leeks a sprinkling of bouillon powder and a handful of frozen peas with enough water to just cover the peas, simmer for a few minutes until the water has reduced and the peas are soft. Then, depending on how decadent you're feeling, stir in either a pot of creme fraiche or mascarpone, mascarpone being the richer, (much) fattier version of the two. Finish with a squeeze of lemon juice, ½tsp dijon mustard and seasoning to taste. Stir in the pasta with some grated cheese and enjoy sans guilt, think of all those vegetables!

Whilst making the version pictured and enjoying a mid-week bottle of pinot, I thought it would be nice to add some to the peas. I'm still undecided, it was nice, but I'm not sure whether I add added too much wine, didn't boil off enough alcohol or it just didn't work. Hmmm... Read more...

Tuesday, 1 April 2008

Another night, more fabulous food that I didn't make. This time its Fujiyama, a local, tastier, better value for money version of the ubiquitous noodle chains all over London. The sushi comes highly recommended and is worth a try. But don't forget the noodles and rice dishes, all superb. Try the yaki udon and cha han.

Although, probably best not to try the sushi with someone allergic to fish as I did, puffy red faces all round. Read more...


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Boston Print Buyers Tackles Variable Data Printing & Cross-Media Communications at September Dinner Program

Friday, August 04, 2006

Press release from the issuing company

August 3, 2006, Chestnut Hill, MA -- Boston Print Buyers is kicking off its fall season with a September 13th dinner program that tackles the red-hot topic of VDP as well as Cross-Media Communications. The dinner will be held from 6 to 8:30 pm at the Millennium Bostonian Hotel in Boston, MA. The program will be sponsored by Reynolds DeWalt, a leader in cross-media communications. Reynolds DeWalt is located in New Bedford, MA. Their web site is www.reynoldsdewalt.com. VDP gives marketers the ability to target a customized message for each recipient, making true one-on-one communication a reality. Experts from Reynolds DeWalt will educate attendees about the many ways that VDP can be implemented and the multiple levels of complexity that are available. "The advent of desktop publishing may be regarded as the most revolutionary advancement to facilitate document creation, except for possibly movable type. The creative marketing potential that cross-media offers may be no less significant," said Peter DeWalt, President of Reynolds DeWalt. Specific topics will include database requirements (including what to do if you don't have a database!), what data elements can be variable, and utilization of VDP technology for data collection. In addition, presenters will dive into the world of cross-media communications, which takes variable campaign to the next level with personalized web sites and email. The evening's presenters will include Peter DeWalt, President; Scott Dubois, Cross-Media Specialist; Susan Roche, Cross-Media Specialist; and Eric Johnson, Vice-President, Sales. Registration Is Open for BPB Dinner Boston Print Buyers’ dinner programs are held at the Millennium Bostonian Hotel in Boston, MA, from 6 till 8:30 pm in a private and elegant function space. Each program includes a cocktail hour, a three-course dinner, an educational presentation, a test-your-smarts trivia contest, and the unparalleled opportunity to network with your peers. The cost is $20 for members of Boston Print Buyers and $50 for nonmembers. Only print customers may attend. Registration and membership information are available at www.bostonprintbuyers.com. Reynolds DeWalt is supporting Boston Print Buyers not only by sponsoring this dinner program, but also by exhibiting at the first annual BPB Conference on November 2nd. "We're extremely excited about supporting BPB," notes Scott Dubois of Reynolds DeWalt. "This group has a terrific reputation among professional print buyers throughout New England. We're honored to be affiliated with them."

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As Wheeler & Oliver Ltd was founded in 1811, we have registered our original trademark “1811” as an homage to our long history in the luxury leather business.

We use the 1811-logo only on the bags we have designed, as seen on the photos. If you wish us to create a bag of your own design, or for your business, we can stamp the design with your own company logo.

Never compromising on the impeccable quality, functionality, and how a product should perform is a significant part of our philosophy. Luxurious finish and glorious inside beauty is as important and thought through as the outside look. We create our well-balanced, sophisticated and timeless bags with great attention to detail and using only genuine leathers and natural materials throughout.

With experience in international fashion and design together with uncompromising hand craftsmanship ensures that our luxurious “semi-couture” bags complement the style of our customers. We take pride in ensuring that you receive a truly exclusive product and wish to create a one-off piece for you that will not be seen carried by anyone else. For added touch of luxury, we can also stamp a personalised inscription, emblem, name or message to make your handbag (man bag / rucksack) unquestionably unique.

Every bag that we create is either extremely exclusive one-off piece or very limited editions of only a few truly bespoke numbers. Every bag is individually handmade in England in our workshop, and for our own designs delivered with a signed 1811 certification of authenticity.

All the bags in the photos are designed and created by us and won’t be found for sale anywhere else.

Wheeler & Oliver Ltd is a member of “ACID” (Anti Copying In Design).


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This Is How Porsha Williams Is Recovering Following Her Hospitalization

The RHOA mom-to-be looks flawless as she continues her bed rest, per doctor's orders.

Days after Porsha Williams was briefly hospitalized, The Real Housewives of Atlanta mom-to-be is home and sharing how she's recovering. After confirming she was put on one week of bed rest following an undisclosed health scare, Porsha shared a photo of herself at home, chilling out and looking flawless. Oh, yeah, she also received a beautiful bouquet to look at while she recovers. "Awe he makes me feel so special," she wrote on Instagram, likely referencing her fiancé, Dennis McKinley, "#GetWellFlowers #DaddysGirlsareGood Sidenote: (Thank you all for your well wishes love you)," she added to her fans. NeNe Leakes first confirmed the news of the pregnant radio host's visit to the hospital on Instagram earlier this week.

Porsha is expecting her first child with Dennis. She confirmed the happy news back in September, and just weeks later confirmed that in addition to welcoming a baby, she and Dennis are also engaged.

Last month, Porsha confirmed the sex of her baby, revealing that she's having a girl at an outdoor gender reveal party. "Sooo yes we were in total shock that it was a girl! Lol But I was super confused because my popper was Blue," she shared on Instagram. (By the way, Porsha reveals even more about her new chapter, in the video above.) "I was like 'What is in me, what is it??' I would have been happy either way, but needless to say we are overjoyed our lil princess will be here soon!"

You can follow Porsha and Dennis' path to happily ever after every Sunday on RHOA at 8/9c. Check out what's to come, below.

The Real Housewives of Atlanta
Next on #RHOA: The 'Wives Take Miami!
The ladies show up to support NeNe Leakes and get the tea on Porsha Williams' new boo.
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The Challenges of Entrepreneurship on Artificial Intelligence in Latin America

The Challenges of Entrepreneurship on Artificial Intelligence in Latin America

This is the second part of the Blog “About Entrepreneurship in Artificial Intelligence in Latin America”, where we talked about the reality of the industry in the region, and what should be the focus of the enterprises that want to succeed.

This part focuses on what the main challenges are, at least from the perspective of the problems that Wholemeaning has faced.

The Reality of the Market

If you are an entrepreneur in Latin America (Latam) understanding the local market is key to differentiate yourself. To achieve this, it’s important to understand whether a company requires solutions based on Artificial Intelligence (AI) or not. It’s common to listen to companies say they have implemented Big Data and AI solutions, but the amount of data they analyze is so small that it could be analyzed by a person in a very short amount of time.

Generally, one of the biggest problems seen in the region is the difficulty to accessing the data: companies’ information is rarely digitized, and it is not in a single repository, so there is no simple and secure way to access it. When the data is not sorted, it is not only difficult to operationalize it, but the cost of doing so is high, which represents a major problem in the effort of consolidating enough information to be able to give the data meaning.

On the other hand, companies often fear losing control over the processes because they see implementations based on Artificial Intelligence as a black box that gives results, but they do not understand the process behind them. Or the other way around, expectations are so high that they collide with reality and this generates some frustration.

That the solution be as simple and uninvasive as possible was key to Wholemeaning, we did not want to depend on how the users have the data, and we wanted to work on commodity tools. For this, we decided to work with email inboxes from Google and Microsoft. To not decentralize the manager our plugin is installed in the email tool (Gmail or Outlook), and is displayed on the right side of the inbox with information on what they must do to better serve their customers. a simpler solution would be impossible. We do not want companies to adapt to us, which is why Wholemeaning is designed to integrate to the Latin American companies. This is something that is repeated in other companies in the region and is a determining factor for success.

Finding talent

Another issue frequently encountered is how to find talent. Generally, it is thought that finding technical talent is very difficult, and often during selection processes one can think that it does not exist, the truth however is that it is difficult to differentiate. This does not mean that the quality is low, but to work in this area a series of very specific skills is needed.

It is very difficult to find talents in this area, not because they do not exist, but because they get lost in a sea of other talents.

What has given us very good results is working with interns during the summer, meeting them and then asking them to work with us (or to come back when they finish their studies). This allows us to get to know them without having to go through selection processes that sometimes require interviewing between 100 to 500 people.

Rounding up …

Latin America has particularities that make it unique, and that is something that local businesses should take advantage of. It is still easy to differentiate oneself as an AI provider compared to international providers. But the market is big and the opportunity is there. We must know how to maintain focus and know how to deal with the various challenges.

For those interested in knowing a bit more about the Artificial Intelligence ventures in Latin America, there is a very interesting study developed by Everis and Endeavor, which demonstrates with data the real scenario of the region.

Join the Discussion


text:
Battle for Wednesday,
Jan 21, 1998

(scroll down to cast your vote!)

Tom Hanks
(click to view his profile)

Jennifer Aniston
(click to view her profile)

Tom Hanks is Aging Better

Jennifer Aniston is Aging Better

See Previous Battle:
« Tuesday, Jan 20, 1998

See Next Battle:
Thursday, Jan 22, 1998 »

Is there someone you would like to see do battle? Tell us who you have in mind at whosagingbetter at gmail dot com


text:
Battle for Wednesday,
Jan 18, 2012

(scroll down to cast your vote!)

Dana Delany
(click to view her profile)

Brad Pitt
(click to view his profile)

Dana Delany is Aging Better

Brad Pitt is Aging Better

See Previous Battle:
« Tuesday, Jan 17, 2012

See Next Battle:
Thursday, Jan 19, 2012 »

Is there someone you would like to see do battle? Tell us who you have in mind at whosagingbetter at gmail dot com


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Fabricademy 2017

All lectures run on Tuesdays from 9AM to 11AM Boston time. This is 01:00PM GMT, check the World Clock if you are not sure.

State of the art, Project Management and Documentation

Tuesday, September 26th 2017

This class will introduce you to the Fabricademy topics and background and provide all the details on why and how document your work.

Class notes | Video

Digital Bodies

Tuesday, October 3rd 2017

This class introduces new digital tools that complement hand tools in order to design, represent, make and modify the human figure that can then be used as a canvas for creation.

Class notes | Video

Circular Open Source Fashion

Tuesday, October 10th 2017

In this class the lecture will outline the systems behind fashion and the textile industry, focusing on alternative systems such as circular fashion, agile fashion, open value chains.

Class notes | Video

Bio Dyes and Biofabrics

Tuesday, October 17th 2017

This class will focus on exploring material and colouring alternatives to the current ones. Ranging from natural dyes, using pigments and bacteria, to material biofabrication. Local recipes of DIY materials

Class notes | Video

E-Textiles and Wearables I

Tuesday, October 24th 2017

In this week’s course, students will be introduced to an overview of the field of electronic textiles, example works in the field as well as materials and technical developments that have made these projects possible. We will go into details on different techniques for making soft/flexible/fabric circuits.

Class notes | Video

Computational Couture

Tuesday, October 31st 2017

In this seminar participants will explore computational design methods towards a new reinterpretation of cloths, garments and accessories for fashion design, inspired by a new digital design methodology.

Class notes | Video

Textile as Scaffold

Tuesday, November 7th 2017

Technical textiles have various applications, among which agrotech, building, clothes, geotech, sports. In this class we will use textiles for composites, polymerisation, solidification, fabric formwork, crystallization, composites and biocomposites, agglomerates..

Class notes | Video

Open source hardware: from fibers to fabric

Tuesday, November 14th 2017

The class explores the open source hardware field in general and focuses on its potential in the area of textile. How to update obsolete machines for producing textile? How to take advantage of digital fabrication and open source technology to come up with an open source machine for knitting, weaving and invent new techniques.

Class notes | Video

E-Textiles and Wearables II

Tuesday, November 21st 2017

This second class on the topic of wearables and e-textiles will provide a more advanced coverage on soft sensors and actuators and programming interactions

Class notes | Video

Implications and applications

Tuesday, November 28th 2017

Recent developments in electronics, software programming and service design are shaking the current notions of what a textile is. Societal trends like a renewed interest in crafts, the need for a sustainable mass production system and the emergence of personalization are reshaping the way the fashion system works.

Class notes | Video

Soft robotics

Tuesday, December 5th 2017

This class will focus in the study of a specific field in robotics, the soft robotics. Unlike rigid robots we are mostly used to, soft bodied robots have similarities and performance characteristics similar to living organisms or the human body.

Class notes | Video

Skin electronics

Tuesday, December 12th 2017

In the same way that the wearables industry is integrating fashion practices in their development, we envision new partnerships between the biotech/tech companies and skin professionals such as makeup artists…

Class notes | Video

Final Projects Pitch

Tuesday, December 19th 2017

Mid Term Review on final Projects Proposal with Neil Gershenfeld

Midterm Review

Tuesday, February 8th 2018

Mid Term Review on final Projects Proposal with Neil Gershenfeld

March 27 & 29 2018

Here you can find the repository of the final projects of Fabricademy 2017-18!

Final Projects | Video

Back to Fabricademy


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Val-A-Sure Cooler Validation Kit – Come check it out at AABB 2012

In January of this year, we conducted a Cooler Validation Survey, which drew participation from over 70 blood banking professionals. You and your peers were generous and forthcoming with your ideas, concerns and procedures. For that, we are genuinely grateful. Survey results >>

In response to that survey, we conducted field trials and rigorously pursued product development. The result is our new Val-A-Sure Cooler Validation Kit – which is more than a “kit” of equipment.  Our testers are most excited about the SOPs (Validation procedures), documentation and video instructions that they can use – or customize to their specific environments – to simplify cooler validation.

Please come see for yourself at AABB 2012.  You’ll find us in Booth #1211. We look forward to your visit!


text:
let it go
Home sweet home Latest site info Poetic stuff Serious stuff Funny stuff Topical stuff Alternative stuff Shakespearian stuff Musical stuff
  click here for a "printer friendly" version

Memento by Gary Hewitt.

He collects the old blanket and tucks the material under his arm.

“Aren’t you going to throw it out?”

He struggles to contain rising anger.

“No I‘m not.”

“I’m not having that old rag in our house.”

He glares. She looks down.

“Listen, I haven’t got much to remember her by.”

“Fine, you do what you want.”

She storms away. He dabs the corners of his eyes. He can’t believe how she fell away. She was walking around the house with no problems last week yet now she’s gone. They were all in shock, even his heartless wife. He knew she was hurting though.

“Look love, maybe I’ll get rid of it later but not right now.”

She comes back and hands her husband a mug of tea. She’s lost count how many she’s made in the last few days.

“I’m sorry, I shouldn’t have snapped,” she says.

They embrace.

“We’re all on edge.”

“God, what are we going to do with all her food? We’ve got tons of it.”

“I’ll have a word with Emily. I’m sure she’ll use it.”

“I expect your right. We can give her the other stuff as well.”

He nods.

“Might as well, it’s no use to us anymore.”

“Where are we going to put this blanket?”

“Well, it needs a good wash. I know you want it to remember her by but wouldn’t it be good if we gave that to Emily as well? I mean, she would put it to good use. Let’s be honest, it’d only sit in the airing cupboard.

He sighs.

“I suppose you’re right.”

She takes his hand.

“It’s for the best. Oh, that reminds me. The vet rang and said we should be able to collect her ashes at the end of the week.”

Rate this story.

Copyright is reserved by the author. Please do not reproduce any part of this article without consent.

© Winamop 2013


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Success! We Killed Another Anti-hunting Measure

I just received this message from Big Game Forever, wanted to share it all of you.

I want to thank each of you for your efforts over the last week in killing a very bad anti-hunting measure. This week, we were able to stop the inclusion of Senator Baucusâ€™ language in the omnibus spending bill. This language was to be included in 1900 pages of the appropriations bill that hit the Senate yesterday. It appears that once introduced, this language would have passed through Congress without amendment.

Thousands of sportsmen from 43 states took a few minutes and emailed or phoned their members of Congress through Big Game Forever. We could not have been successful without these emails sent from across the country. Thank You! As millions of sportsmen in America join the fight to stop the assault on our hunting and fishing rights we can preserve the future of wildlife in America.

Here is what happened: Representatives from Sportsmen for Fish and Wildlife and Big Game Forever have spent months back in Washington D.C. working on wolf delisting legislation. Six days ago we learned that Senator Baucus and Tester were pushing language that appeared to allow for wolf management. Upon reading the bill we learned that this was basically the same language that had been rejected by the Governors of Idaho, Wyoming and Montana and that was full of poison pills for state wildlife management. We tried unsuccessfully to negotiate the inclusion of a different wolf bill that (1) did not increase wolf minimum numbers; (2) would return wolf management to the states instead of the Obama administration; (3) would delist wolf states in both the West and Midwest; and (4) was not full of poison pills. Our smart but fearless efforts the last 6 days allowed us to prevent the dangerous language from being included in the must pass bill.

We owe a huge debt of gratitude to Senator Hatch, Senator Bob Bennett, Senator Barrasso, Senator Risch and Senator McCain as well as several other Senators who helped behind the scenes to prevent this very bad precedent from passing through Congress.

We look forward to continued efforts next year to pass wolf delisting language that will restore state wildlife management with no strings attached.
Ryan Benson,
(801) 870-5307

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The Community Mind

By Maureen Butler
October 18, 2016

At WindSong, we have a Google Group where we can all talk to each other on email. This is kind of funny, as we actually live very close to each other in connected townhomes. But Google Groups is useful, for everything from “have you seen my kid’s green runners size 12?” to “anyone want to go to a 7pm movie tonight?”

We also get into headier discussions on Google Groups: the environment, politics, the economy, parenting, philosophy. One of the best uses is probing the “community mind” for information. Over the years, I’ve seen the following email requests:

  • Can anyone recommend a good GP in the area?
  • I’m looking for a local physiotherapist. Who do you go to?
  • I’m thinking of changing my insurance provider. Who do you use?
  • Has anyone replaced their window blinds?
  • Who is a good local mechanic who won’t rip me off?
  • Where can I get a new stove without paying an arm and a leg?
  • I’m planning a trip to the canyons in Utah. Has anyone done that? Any info welcome.
  • Can you recommend a good financial advisor?

The other night, my neighbour sent this email out to all of WindSong:

My son lost two teeth today. All I have is a $20. Does anybody have change? 5’s or 10’s?

A few minutes later, he sent this response:

Thanks everyone-all sorted out. Very grateful for the responses!

The quick help from WindSongers is invaluable, and the tooth fairy is a fast email responder!!


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I’m pleased to announce the arrival of the new Wunderwag Industries Pin Looms.
(They are made by my husband’s friend, and I get no compensation for any of the looms sold.)

Wunderwag Industries 3-loom set

Features include . . .

  • a frame slightly wider than the Weave-It (for easier handling), but not so wide that it will interfere with needle maneuverability
  • beveled edge inside the frame facilitates weaving
  • rows and corners numbered in black, and center markings on the top and bottom edges (a huge plus when weaving patterns and you need to keep track of which row you’re on)
  • a clear acrylic frame that makes it easier to see what’s happening at Corner 3 when you get to that last, tight row of weaving
  • headless steel pins, about 1/8 inch longer than Weave-It pins
  • full compatibility with Weave-It and Zoom Looms (pin spacing is 1/8 inch or .32 cm)

Read More →


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Contact Us

  • Call : +91-87-2397-9480
  • Email : enquiries@winlineindia.com
  • Address : Tezpur - Assam

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Services & Products We Offer in Gangawati, Karnataka.

We are Best web design & software development company in Gangawati, Karnataka.

Software development is the development of a software product. The term "software development" may be used to refer to the activity of computer programming, which is the process of writing and maintaining the source code, but in a broader sense of the term it includes all that is involved between the conception of the desired software through to the final manifestation of the software, ideally in a planned process.

Offer Ends on 17th July 2015, Click Here >>

We offer :
Websites Design Development in Gangawati, Karnataka.
e-Commerce Websites Development in Gangawati, Karnataka.
Payment Gateway Service in Gangawati, Karnataka.
Hospital Management Software in Gangawati, Karnataka.
Hotel Management Software in Gangawati, Karnataka.
Restaurant Management Software in Gangawati, Karnataka.
Retail Management Software in Gangawati, Karnataka.
Wholesale Management Software in Gangawati, Karnataka.
Point of Sale (POS) in Gangawati, Karnataka.
All in One Recharge Software in Gangawati, Karnataka.
Mobile, DTH & Datacard Recharge Api in Gangawati, Karnataka.
Web Designing in Gangawati, Karnataka.
App Development in Gangawati, Karnataka.
Custom Software Development in Gangawati, Karnataka. etc... etc...

For instant contact call: +91-87239-79480

Offer Ends on 17th July 2015, Click Here >>

Our Solutions in Gangawati

Our Products in Gangawati

Offer Ends on 17th July 2015, Click Here >>

WinMedi 5.0 Hospital Management And Billing Software

Hospital Management

Hotel Bar And Restaurant Management And Billing Software

Restro Lounge & Bar Management

Godown, Wholesale Inventory Management Software

Inventory Management

Wholesale & Retail Management And Billing Software

Wholesale & Retail Management

Sourajit Datta Roy, Tezpur, Assam

They tried very hard and wanted to do as much as they could. This Company is very trustworthy and realistic.

Syed Azher, Manama, Bahrain

Did an excellent job on my project - Communication was excellent, and did the job on-time and to my specifications.

Nafisa Hussain, Nagaon, Assam

Very polite, good communication and completed the job to a high level. Would hire again.

Royal Books International

Win Cart Online Shopping

Bharat e Shopee

Tele Care India

Kaliabor SDO(C), Nagaon - Assam
B. K. Memorial Hospital, Tezpur - Assam
Infinite Education, Kota - Rajasthan
EMM Hospital & Research Centre, Tezpur - Assam
The Magnolia, Tezpur - Assam
DR. Bhatia Medical Institute, Rohini - Delhi


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Wishes Were Fishes Booking Info Wishes' Recordings

About Chris:

Chris continues in his ninth year of ministry adventure as a full-time Musicianary. With years of experience leading worship and a large repertoire of traditional and current praise and worship songs, he provides worship concerts for special events, fills in for absent worship pastors, brings special music or simply provides a fresh face to lead congregations in to worship Christ our Savior.

Celebrating 21 years of jumping for Jesus with Wishes Were Fishes, playing Christian festivals (including 6 appearances at Spirit Westcoast), Christian Camps (Hume Lake, Mount Hermon, Camp Silver Spur, Camp Sugarpine, Calvin Crest, Camp Sierra) worship concerts with Seventh Day Slumber, Randy Stonehill, Barry McGuire, Bob Kilpatrick and others (People's church-Fresno, Abundant Life-Menlo Park, Shoreline-Monterey), recovery programs and coffeehouses -

An accomplished song-writer, Chris has written and recorded 14 albums of inspiring Christ-centered music. Chris, his wife Lore and their son reside in Pacific Grove and attend Peninsula Christian Center in Pacific Grove, California.

E-mail Chris

CHRIS2014Chris Bohrman

click for Video

Right click (or CTRL click on mac) on song title to download mp3
  Strange Building
  Simple Faith
  Ain't No Grave
  Strength (Phil 4:13)

Let Your Fire Fall

Call Me

click for Lyrics Almighty

  Photo Album | Schedule | Audio Clips | Links

All content (c) 2010, Fishmusic.


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WLN LA Summer Soirée!

The Los Angeles chapter of IPG Women’s Leadership Network invites you to Kick off the season with a summer soirée!

Please click here to RSVP!

2011: A Social Media Explosion! How Savvy Are You?

On April 13th, the Los Angeles chapter of IPG’s Women’s Leadership Network (WLN) hosted our first event of the year, “Social Media Explosion! How Savvy Are You?” We had some of the leading gurus in our business share their perspectives, insights, and thoughts about the impact of social media on consumer marketing. The event took place at the IPG Media Lab—a perfect location for a discussion on emerging technology.Read more

Hello Los Angeles!

WLN Los Angeles has brought women from various IPG agencies together to help build collaboration, promote visibility and provide career guidance – all in a creative and fun environment.  Past signature events include our “Women, Wine, and Leadership” networking event featuring guest speaker Graciela Meibar, Vice President Global Sales Training and Global Diversity of Mattel Inc.  Personal stories, many not often heard, were shared by local IPG women leaders at the “How Did She Do It?! Success, Sanity and Life Balance” session.  Women who attended our holiday networking event not only received many tips from Jayme Barrett, Feng Shui expert and best-selling author of “Feng Shui Your Life,” but also learned the art of sushi making hands-on during an interactive class with Sushi Girl.

Our most recent event was a huge success, WLN LA’s first annual client leadership roundtable brought together a panel of top women executives from different fields to share their personal perspectives and experiences in a stimulating discussion.

For additional information on our chapter and its activities, please contact:

We look forward to building and strengthening our chapter together with you!


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Tuesday, February 7, 2012

Third Failed IVF Cycle: New Protocol Needed? Compare SART Stats?

Dr. Ramirez,

I just had my 3rd failed IVF cycle and I'm looking for some guidance. A little history:

I am 31 have a short luteal phase but PIO and estrace seem to do the trick. Day 3 testing normal. My husband has low morphology.

My 1st IVF attempt I responded very well (long lupron) to low doses of meds. Stimmed for 7 days. They obtained 10 eggs and 9 fertilized with ICSI... all were very good quality on Day 3. Transfered 1 and 5 frozen on Day 3.

2nd IVF attempt- Antagonist Protocol- very slow to respond on highest doses of meds. Didnt have any measureable follicles until Day 10... stimmed for 15 days. Obtained 6 eggs and only 3 fertilized with ICSI. Transfered 2 embryos on day 3. Negative beta 10dp3dt and stopped meds. Discovered 2 weeks later that I was pregnant and miscarried.

3rd IVF attempt- back to Long Lupron- very slow to respond again on highest doses. Stimmed for 15 days- obtained 8 eggs- 4 fertilized and only 2 were viable on Day 3. Beta negative.

Questions:Any thoughts on why I would have such a different response from cycle #1? All 3 cycles were done in 2011.Would you suggest trying a different protocol? Do you think I may be a good canidate for Micro-Flare Protocol?In both 2nd and 3rd cycles my e2 level was 22 and 24 at suppression check compared to 59 in cycle 1. Any insight? Could this mean that I am oversuppressed? Also AFC was lower in past 2 cycles.How much time do you suggest in between fresh cycles?Any thoughts that you would be willing to share would be greatly appreciated. I am getting very discouraged and you have been so helpful in the past. Thank you, D. from Massachusetts

Hello D. from the U.S.(Massachusettes),

It is difficult to critique protocols and I generally do not. There are many different ways to accomplish the same thing so any one particular protocol may not be better than another.I do not favor the long protocol, however, for two reasons. I think there is too much ovarian suppression at the beginning of the stimulation and you have to take many more injections. For that reason I use the antagonist protocol, which usually only required 2-3 injections. So, I would not go back to the long protocol. There is not question that the long protocol is the classic method, in fact, most REI's use this protocol because they are not familiar with the antagonist protocol.

In terms of your stimulation, there can be significant differences from one cycle to the next. For example, I have a patient who only produced one follicle in her first cycle with the maximum dosage of medication, yet in the second cycle, with a reduced protocol, she produced 8 follicles. This shows that each cycle is unique and the ovaries will respond differently. You don't mention of these cycles were done back to back i.e. consecutive months, but in general there should be a one month rest period between IVF cycles to allow the ovaries to recover. A stimulation of 12-14 days is not unusual and sometimes preferable. Sometimes a short stimulation phase leads to less quality eggs. Also keep in mind that you were successful in the second cycle, which means that you can be successful again. You have to be persistent. You are lucky that you are in an insurance mandated State for IVF.

I would strongly recommend against the Micro-flare protocol. This has been shown to not be of any benefit.Finally, there are other reasons for failure of an IVF cycle. You are young and had good embryos to transfer. So maybe it was something else? Implantation failure can occur if the transfer technique is not good by the Physician, as an example. Or you may need some additional meds to reduce your immune response or increase blood flow. There are differences between IVF clinics/centers. We are not all the same and therefore pregnancy rates differ.

Follow-Up Question #1:

Thank you so much for your thorough response. I have a few more follow up questions if you do not mind...What are your thoughts on the Estrogen Priming Protocol? Do you usually use a FH and FSH while stimming? I have read that adding Menopur in too soon can effect egg quality. The article that I read suggested adding it in after 4-5 days of stims and then lowering the FSH dosage. Any thoughts on this? My current RE had me starting Menopur on the 2nd day of stims.The past 2 cycles fertilization was only 50% with ICSI compared to 100% my 1st cycle. The embryologist noted that my eggs were "brownish". Any thoughts on this? Do you think it was due to egg quality? Lab issues?You mentioned additional meds to reduce your immune response and increase blood flow... what type of meds do you usually prescibe?How much emphasis do you put on SART scores.

I am contemplating switching clinics and I am looking for some guidance. Mass General has the highest success ratings in my age group but I have heard that they are very focused on scores, etc. I have heard great things about a RE at Boston IVF but there SART scores are lower. Would this be a deciding factor for you?Yes, I agree... I am very lucky to have insurance coverage! Again, I really appreciate your help. This process is so stressful and I am so overwhelmed!

Follow-up Answer #1:

Hello Again,

Let me take your questions sequentially for ease.

1. I don't have any feelings one way or the other regarding estrogen priming. I don't use it because I don't think it has been shown to be of any benefit. By I lack the experience to know for sure.

2. I am a believer in the "mixed protocol" which uses both pure FSH and a combination FSH/LH (my preference is Follistim/Menopur). Many studies have shown benefit to having LH present in the follicular phase. It has been found to increase the egg quality although there is not real technology to determine egg quality. I was trained on this method and my experience has been that the stimulation is better i.e. higher number of follicles. My pregnancy rates are pretty good as well. I don't agree that it will decrease egg quality. That has not been my experience.

3. Brownish or discolored eggs signify a basic egg quality issue. This may be why the fertilization rate was not as good. The minimum fertilization rate should be 50% and will vary from cycle to cycle because the eggs will be different each time. I don't think anyone has any explanation for why the eggs would have a "brownish" or "discolored" appearance.

4. I use low dose aspiring (81mg), Medrol (16 mg) and low dose heparin (2000 units twice per day). These all start with the start of the stimulation and continue through the cycle. The aspirin and heparin are stopped on the day of the trigger injection and not restarted until the day after the retrieval.

5. SART scores are certainly one thing I would look at. The problem with SART scores or the CDC scores is that they only look at one year, not cumulative scores which is more revealing. That's because clinics can have a good year and bad year depending on the types of patients they have, embryology problems, change in personnel, etc. But since these two organizations don't give cumulative statistics, you might have to ask the clinics if they have them. If you are going to use SART scores, then try to look at the last three years and compare. Also the problem with these scores is that they are 2 years behind and IVF technology is ever-changing.

Also, if you are going to look at the SART/CDC stats, the only one you should look at is the implantation and pregnancy rates per cycle and transfer in patients under the age of 35. Don't necessarily look at your specific age group. Those two statistics are the important ones and we use under 35 years old as the gold standard because those are inherently the most fertile patients (ie no age factor). Certainly your age group statistics are also important because you want a clinic that does well with your age group. If I were going to a new area and had no idea which clinic to go to, I would use the SART/CDC statistics to help me decide. Then I would go check them out, ask about their program and see how personal the care is (just like you would if you were buying a car). I don't recommend going to a factory type program. You want a program where you have one doctor attending you through the entire process and don't get a different doc for the transfer, which is one of the most critical steps. Sometimes smaller clinics are better than larger ones because of this, as long as the pregnancy rates are equivalent. Try to get the clinic's current statistics if you can or the most recent ones, and not necessarily the ones from two years ago submitted to SART. Most clinics will have the previous year's stats.

Follow-Up Question #2:

Thank you very much for your response. The info that you provided re: the SART scores is very helpful. I appreciate the tips!!One more follow up question re: the "mixed protocol". Do you usually start the Menopur at the same time as Follistim? Or do you wait a couple of days.Also, would you reccomend that I try any supplements? I have done some reading about DHEA? What are your thoughts?

Follow-Up Answer #2:

Hello Again,

The Menopur (FSH/LH) is started at the same time as the Follistim (FSH). I don't recommend any supplements. There are none, especially DHEA, that have been proven to work but I did see a recent article touting DHEA is older women. They claimed it increased embryo quality, but I am doubtful. That shouldn't be a problem for you because you are young.

Things that I do add in patents that have failed a previous cycle:
1. Acupuncture (it is not proven, but some studies show benefit and it doesn't hurt to try everything after failures.)
2. Low dose aspirin - 81 mg orally per day starting at the beginning of the cycle.
3. Low dose heparin - 2000 units SQ twice per day starting at the beginning of the cycle.
4. Medrol 16 mg orally per day starting at the beginning of the cycle and decrease to 8 mg on the day of transfer (you would stop this at the time of the pregnancy test).
5. Both progesterone injections and progesterone suppositories. I don't start the suppositories until the day after the transfer.

Good Luck,
Dr. Edward J. Ramirez, M.D., FACOG
Executive Medical Director
The Fertility and Gynecology Center
Monterey Bay IVF Program
Monterey, California, U.S.A.

Comment: Dr. Ramirez is always very kind and helpful. I am very thankful for all of his help.

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  2. Hello Mr Ramirez,

    I am 32 yrs old and had my first IVF cycle in january 2012. no infertility cause could be established (male factor very good and yet unknown female cause). AMH levels are at 0.3 ng/ml, which is quite low.

    the IVF treatment was a long protocol, consisting of:
    1 gonapeptyl/ day from day 21 of previous period
    and bravelle for stimulation from day 3 , for 10 days: 3 bravelle / day in days 1- 8 of stimulation and 4 bravelle/ day in days 9-10 of stimulation.

    in the 7th day of the stimulation, i already had a bigger egg , 17 mm i think, and 4-5 smaller eggs.
    the endometrial lining was already a little bit thick on day 7 ( 9 mm, if i remember correctly) and got thicker by day 10 of stimulation (13-14 mm).
    estrogen levels in day 7 and 9 were not very high, so the doctor decided to increase the bravelle dose hoping to get a better response in terms of number of maturated follicles.

    however, the response remained poor - only 4 eggs could be retrieved on day 15 of my period, all fertilized, 3 resulted in category A 3 day embryos, but implantation did not occur.
    my period started one week after ET, even though i was on progesterone after egg retrieval.

    now, day 15 of my first period after the failed ivf cycle, my endometrial lining is 13-14 mm thick and my doctor says this is hyperplasia due to high estrogen stimulation and that i should wait and see how it progresses after the next period, if it does not get thinner, i should have a curettage.

    also, he recommends a short stimulation protocol for the 2nd ivf cycle.

    my questions for you are:
    is this hyperplasia a common occurrence after ivf (i could not find anything relevant on the internet)? is it a serious reason for concern at this point in time? my doctor said research has found that the estrogen in the stimulated cycle has toxic effects on the uterus. how bad can it get and what can i do to prevent that?

    how thick should the endometrial lining be at the time of ET in order to have greatest chances of implantation? was it too thick at my first ET? the fact that I had one early maturated egg influenced my period starting too early?

    could a short stimulation protocol give better results, in terms of number of eggs retrieved and lower endometrial thickening? is the quality of eggs poorer in the short protocol?

    thank you,

    Gabi from Romania

  3. Hello Gabi,

    It sounds like you did not have an adequate period and I don't believe that this is endometrial hyperplasia. I think the first thing I would recommend is to go through a quick medical D&C to shed the lining. This is done by taking a birth control pill 3 times per day for 7 days and should lead to shedding of the endometrium. That should clear that up. I cannot explain why the lining has remained if you stopped the progesterone as you should have after a negative pregnancy test.

    It seems that the reason for so poor a response was that your protocol was too low. It is hard to know how a patient is going to respond ahead of time so the doctor has to guess. It is usually an educated guess but until you actually go through the cycle, one cannot know for sure. In the next cycle, I would at least double the amount of medication. I am also a big proponent of the "mixed" protocol using an FSH (Bravelle) plus an FSH/LH (Menopur) in combination. You might want to discuss that with your doctor, but since there is no single way that is better than any other, it will be up to your doctor to decide how to proceed.

    The "early period" was actually probably breakthrough bleeding and may be a sign that the progesterone supplementation was inadequate. Did you take your progesterone as injections or vaginal form because these are the recommended way. If you used it orally, that would not lead to adequate levels.

    I am not sure what your doctor means by a "short protocol" so I cannnot address tha question. Is he referring to the micro-flare protocol?

    Good Luck

  4. Hello and thank you so much for your reply!
    I did take vaginal progesterone, and the bleeding was heavier and longer than my usual period, I assumed it was due to the stimulation.

    I think the short protocol means that there will be no suppression starting with day 21 of previous period, and the stimulation would start in day 3 ...I am not sure however.
    anyway, I will go to another clinic the next time and they required for genetic testing for trombophylia and the test results came positive for A1298C heterozygous mutation of MTHFR gene (only this turned positive, the other mutations are negative).
    do you know how / whether this impacts my fertility?

    also, could the AMH low level (0.30 ng/ ml) be a reason for the poor response ? I read somewhere that women with low levels of AMH should not even go for IVF. what do you think?

    thank you again.

  5. Hi My name is Mandy
    I have had 3 failed ivf
    first ivf - had a laproscope cleared infection and mild endometrioses 2 months later did first ivf - long protocol - did not do transfer of eggs, transfer cancelled no explanation

    second - went to different clinic, 4 months later, changed medicine
    day 12 pregnant - day 18/ 19 bloods dropped said had chemical pregnancy

    3rd - 10 months later - had a bladder injection at the time of doing blood tests, they screened my factor 8 level and bloods came back that i have low factor 8 level, thining of blood and high protien in my blood
    so this time round, they gave me metocortin, to lower immune system, and on aspiration they gave me intralipid drip, (milk) and factor 8, then after egg transfer said i must take estofem, and 3 days later intralipid again, on day 11 - negative preg test

    Don't know what to think or try
    we thinking of maybe rather doing the iui route this time maybe all the meds and injections is too much for my body
    my lining seems to be a problem, my eggs were about 4 cell and my lining on transfer was 9 which apparently should be higher
    any sugestions? ate really well

  6. Hello Mandy,

    I can't give you any specific recommendations with reviewing your medical records to see what was done. The general information you have given me is not sufficient. I'm also a little skeptical about the clinics that you went to.

    In general, I am not a big advocate of going "backwards" in treatment. That is, I don't recommend going from IVF to IUI. I think you need to continue trying with IVF, but maybe find another clinic. Again, however, this is a general recommendation and without seeing what was actually done, I can't determine if you received adequate treatment or not. Certainly the transfer of a 4-cell embryo is not a good sign and the prognosis for getting pregnant would have significantly lowered.

    Good Luck.

  7. Hello Dr. Ramirez
    I really love your blog and appreciate your help

    I have large endometriomas on both ovaries 9cm & 6 cm, i did laparoscopy but they came back full size
    I did 2 ICSI one was failure the other was chemical pregnancy then did an FET that also resulted in chemical pregnancy
    Now i am stimming for another fresh cycle
    I always respond wel and produce 9-13 follicles and transfer @ day 5
    did many blood work to try to find out why implantation fails, but no specific reason
    Antithyroid antibodies that came in (high-normal) range and also MTHFR (also in high-normal range)

    I have a concern this time that m endometrium thickness came back 17.5 whaich i am afraid too thick but my dr. didnt comment on this

    i am now taking clexane 4000
    aspirin 81
    omega3 3times daily

    do you think anything else can help with implantation
    I am afraid of another failure or a chemical pregnancy

    Thank you

    1. Hi,

      I think you need to make a very important distinction. You've had pregnancies which indicate that implantation occurred. So, you do not have implantation failure. For some reason, the pregnancies did not continue beyond an early stage. That may be more of an issue with recurrent pregnancy loss. There is a specific workup that needs to be done for this, and may not be due to the endometriomas.

      Giving you more information would require a full consultation and evaluation, which is too much for here.

      Dr. Edward J. Ramirez, M.D., FACOG
      Executive Medical Director
      The Fertility and Gynecology Center
      Monterey Bay IVF Program

      Monterey, California, U.S.A.

      for additional information check me out on twitter with me at @montereybayivf and facebook @montereybayivf. Skype and internet comprehensive consultations now available via my website for those who want a more extensive evaluation that this site can accommodate

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Lindner & Marsack Welcomes Lauren Matthiesen to Team

Lindner & Marsack, S.C.

October 29, 2018

Lindner & Marsack, S.C. (Milwaukee, WI), one of the region’s most respected and long-standing management-side labor and employment law firms, today announced Lauren Matthiesen has joined the firm as an Associate. Ms. Matthiesen will focus on defending worker's compensation claims across a variety of industries. Prior to joining Lindner & Marsack, Ms. Matthiesen was worker’s compensation defense attorney at Husch Blackwell and an associate attorney at Matthiesen, Wickert & Lehrer, S.C., where she focused on insurance defense and subrogation.

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