This is a little cemetery in Frisland, looks so peaceful, that even to die, here seems like a nice idea!
On 17th March the 16th contest of the 'Grand Prix de la Baguette' for the City of Paris took place with this year’s victory going to Frank Tombarel, a young baker from the 15th arrondissement.
With 161 candidates against last year’s 143, the 2009 Award already holds a record for participation in terms of numbers. This is proof that the competition, created in 1993, has achieved its aim of creating a healthy competitive spirit among the capital’s bakers thereby increasing the quality of the average “traditional” baguette. Invented in 1830, this specifically Parisian institution is, more than ever, a symbol of France’s appreciation of good food, as attested by the healthy sales of the national jambon-beurre (ham and butter) sandwich (2.2 million of which are sold every day, or in other terms, 8 baguette sandwiches for every hamburger sold) and by the proliferation of French boulangeries in New York and Tokyo.
The jury was not standing for any nonsense with regard to the rules. Thirty-one baguettes were automatically eliminated for not complying with the criteria of size and weight peculiar to the “baguette tradition.” (The measurements must be 60 to 70cm with a weight of 250 to 300 grams.)
The jury was chaired by Madame Lyne Cohen-Solal, the deputy Mayor of Paris, and consisted of 17 members from the professions of bakery, catering and journalism. One hundred and thirty baguettes made that very morning at 7 Quai d’Anjou (on Île Saint-Louis) were thus carefully examined from 2 to 6pm, at this venue which has been the historical headquarters of master bakers since 1843.
This are the winners 2009
1st: Le Grenier de Felix, Frank TOMBAREL, 64 av Félix Faure
2nd: La Pomme Verte, Benjamin TURQUIER, 134 rue de Turenne
3rd: Stéphane EURY, 98 rue de Meaux, Paris 19ème
4th: Eran MAYER, 100 rue du Théâtre, Paris 15ème
5th: Le Grenier à Pain Abbesses, Djibril BODIAN, 38 rue des Abbesses
6th: Stéphane HENRY, 2bis bd Morland, Paris 4éme
7th: FOURMONT, Thierry RACOILLET, 50 bis rue de Douai
8th: Boulangerie Pichard, Frédéric PICHARD, 88 rue de Cambronne
9th: Jean-Marc TOUCHARD, 111 rue Saint-Dominique
10th: Le Grenier à Pain, Bertrand POUGNET, 52 av d’Italie
(link)
Inaugural exhibition At the Russian Court presents more than 1,800 treasures from St Petersburg
From June 20th 2009, 10 a.m., a major new European cultural destination, the greatly expanded Hermitage Amsterdam, will welcome visitors to its elegantly restored 17th-century building in the historic heart of Amsterdam. Founded to bring the richness and grandeur of Russia’s artistic heritage to one of the West’s most charming capitals, this independent cultural institution will inaugurate its spacious new home — ten times the size of the previous building — with the exhibition At the Russian Court, a dazzling display of more than 1,800 treasures from the State Hermitage Museum in St Petersburg.
For more information click on the title!
Enjoy the amazing and easy explanation of Annie Leonard, about the destructive consumers cycle we are in.
Enjoy!
Add the bacon to a pan, and over medium to low hear degrease it. Strain it and put it on a paper towel.
Chop the onion, carrot, celery and garlic in a food processor.
Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender. Shred the cabbage, discarding the core.
Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage and the bacon. Simmer for a few mins until the cabbage is just tender, then season to taste and serve.
-Do the same but instead of spices use rose water at the end and garnish with caramelized rose petals and some chopped pistachios nuts (the red variety).
-Slice them and serve them with Gorgonzola cheese and some pecan walnuts.
-Mix them in a salad of spinach.
-Make a strudel
-Make the Ritz warm Pear and almond tart with rose wine jelly
-Do them Belle Elene with chocolate sauce.
-Stew them with red wine, sugar, and spices.
-Use pears instead of apples and do a Tart Tatine, very caramelized.
-Eau de vie de poire and champagne?
The photograph is from "Mostlyeating"
Mushrooms can be very poisonous. Do not eat mushrooms that you have collected unless you have an expert eye to recognize them.
Click on the title, please.
The most trendy and complete Blog in the Spanish language comes to us at full power, showing another face of Turf, with hundreds of links and videos in English, that you will love!
Podotroclear is full of all kind of rich information that includes a lot of veterinarian issues developed skillfully, that surely will help young students to learn. Interviews, history, jockeys, articles about pedegree...Anything else? Just don't miss it. This month news about Dubai and and the construction of the biggest hippodrome in the world.
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-Congratulations Miguel Almanza for such dedicated jewel of on the HIPPOI ATHANATOI-.
Enjoy!
To access to the site click on the photograph or on the title.
Alex Olivera
Please, as you finish this clip you will be able to see many others in little windows. I hope you enjoy his performances.
T he word bindi is derived from the Sanskrit word bindu, which means "drop". There are two common meanings of bindi throughout India. The first is tied to Hindu religion and the second is social symbol. Throughout India , many believe it is suppose to be representative of the mystic third eye and become the central point of the base of creation Therefore, the traditional red dot (often made with tikka powder or vermillion) can be seen on men and women alike. When visiting a temple, it is common for the priest to mark, men, women and children with this mark using his finger. The second historical and cultural significance of bindi is as a social symbol, very similar to western wedding bands. Bindi were worn by married women in North India in the form of a little red dot. Red was chosen because that color was suppose to bring good fortune into the home of the bride. The red mark made the bride the preserver of the family's honor and welfare. Over time, they also became a fashion accessory and changed in shape and colors.
Photograph by Danny Johananoff 
During this period of the year, any time you are invited to some Israeli or Jewish home, you will get Leicach, deliciously chewy honey cake, that is a symbol of a sweet new year. So by the time you arrived to the Rosh Hashanah diner you did probably went quite heavy on the scale...but what can you do..this time of the year is just about a lot of...
LEICACH!
3 Eggs
1 1/3 cups honey
1 1/2 cups sugar
1 cup strong black coffee
2 tsps. Baking powder
3 Tbsps. Margarine, softened
1 tsp. Baking soda
4 cups flour
1 tsp cinnamon
Preheat oven to 325.
Grease and flour a 9 by 13-inch cake pan.
In a large mixer bowl, beat eggs and honey together. Add sugar and mix again. Mix coffee with baking powder, and then add with margarine to the egg mixture. Add baking soda, flour, and cinnamon and beat together well.
Pour into greased cake pan. Bake for 55 minutes to an hour.
USE: 9 X 13-inch cake pan
YIELDS: 1 cake
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