text:
Give up a chunk of a holiday Monday to help raise money for wounded soldiers? Yes, I can absolutely do that. I was one of four judges who stopped by the Patriot Festival at SouthPark's Symphony Park to lend eating expertise to the first Rib Burn-Off competition. My compatriots: Taylor Mathis of the food blog www.taylortakesataste.com, Richard Gruica of Meetup's Good Eats & Meets and Charles Jenkins of South Charlotte Weekly and WBT-AM.
Yes, kids, it was very hot out there. Luckily, I carry a folding fan wherever I go. I believe the boys were envious of my ability to accessorize. Also, my ability to eat pork ribs in the heat.
Since this was the first time for the competition, we ended up with only six competitors. But they were worthy adversaries. Always amazing how many different types of ribs can come off grills. Dry ribs, wet ribs, smoky ribs, chewy ribs.
After we chewed them over and our scores were tallied, the rib winner was the team Brothers In Barbecue, led by Joe Pelone of Spicy Sunshine Catering & Deli, 5304 Sunset Road. For sauce, the winner was Bobby Rayfield of Indianland with the team Bobby's Joe's. The People's Choice award went to Jim & Nick's.
And I headed off immediately for a stop at YoFro. Frozen yogurt -- stat.
Tuesday, May 31, 2011
Who won the Rib Burn-Off?
Friday, May 27, 2011
Eat and Tell: Ribs Day on Monday
What are you cooking on the grill Monday?
I will be eating ribs. But I won't be cooking them (not that day, anyway). I'll be judging ribs, at the Rib Burnoff at the Patriot Festival at Symphony Park at SouthPark.
The festival raises money for wounded members of the military and their families. It's 9 a.m.-5 p.m. and includes music, big trucks like firetrucks and Humvees, miltary maneuvers, a 5K, a Scout and service club challenge, and ribs. Tickets to the festival are $10 at the gate and $8 in advance at Harris Teeters with a VIC card. Children 5 and younger get in free, while military with ID are $5. Details: www.patriotcharities.org.
The Burn Off is a contest for restaurants and backyard cooks, beginning at 11 a.m. We of the judging team will give out awards for best rib and best sauce, while you of the eating team will get to name a People's Choice Award. If you're there and you spot me, say hey. Pardon me in advance if my mouth is full.
If you're not going to the festival, I'd love to hear what you end up cooking on Monday. Drop me a comment here and let me know.
Wednesday, May 25, 2011
Summer survival: The best iced coffee
Hot weather and I have a special relationship. I hate it. It hates me.
That's what happens when you grow up in a sub-tropical zone like South Florida without air conditioning. Yes, without air conditioning. Didn't have it in my parents' house. Didn't have it in the cheap apartments I could afford when I moved out on my own.
Remember that scene in "Body Heat," where Kathleen Turner and William Hurt loll in a bathtub floating with ice cubes? Been there (truly -- I lived in Lake Worth, where it was filmed) and done that. The ice cubes in the bathtub part, not the William Hurt part.
I learned a lot of ways to survive in those days: Always keep the vodka bottle in the freezer. Hold a plastic bag of ice cubes on your neck if you get really desperate.
And iced coffee. Learn to love iced coffee. I still have a passion for the stuff.
Sadly, though, good iced coffee can be hard to find. Hot-brewed coffee that sits out until it's cold doesn't cut it. It's bitter, or it sits on the burner too long and gets that rank old-coffee taste. Iced coffee deserves more respect.
Last year, the Internet world popped a new one up for me: Cold-brewed coffee, based on a recipe that started several years ago in the New York Times Sunday magazine. It's coffee that is specifically made for iced coffee. Not bitter, not watered-down.
It's easy to make enough to last several days, it takes practically no work -- and it's a whole lot cheaper than daily coffeeshop stops. Sweetening it might be a problem, since sugar doesn't dissolve well in cold water. Since I drink all coffee unsweetened, I can't really say. If you keep simple syrup around, that would probably do the trick.
I discovered it late last summer, too late to share here. Now that warm water has returned with such a vengeance, it's time. You're going to need it.
Cold-Brewed Iced Coffee
With thanks to the New York Times and a bunch of web sites.
2/3 cup ground coffee
3 cups cold water, plus more for finishing
Ice cubes
Whatever you take in your coffee
Place the ground coffee in a pitcher or bowl. Cover with 3 cups water. Let stand at room temperature for 12 hours or overnight.
Using a fine-mesh sieve, strain the coffee into a small bottle or pitcher. (Here is where I split with the other sources. Some suggest a double-straining method, using a sieve and then a coffee filter or cheesecloth to get the last bits of ground coffee. A single straining works fine for me, because any ground coffee left in the mix will settle to the bottom and can be avoided. Up to you.)
Refrigerate the mix until you need it. To use it, pour equal amounts coffee and water over ice. (Use less water if you like, but remember that the coffee mixture is very strong.) If you really want to get fancy, you could also make a batch of ice cubes out of it, but that's more trouble than I can handle in summer.
Add whatever you need (while I usually drink coffee black, I do like a little skim milk in iced coffee).
Drink. Feel cooler.
The best thing you can do with a Pringles can
It's hard to convey just how goofy -- and weirdly delightful -- the Pringles Can Speaker is.
If you send in the original receipt from any four Super Stack cans of Pringles, you get a round speaker that snaps into the top of the empty can and plugs into any personal MP3 player, including iPods. Go to www.pringles.com to get details and a free-speaker-redemption form
The long, hollow can acts as an amplifier, adding a little depth to the sound.
The coolest things about this from my hour or so of playing with it?
1. It's a speaker that fits in a cup holder. Those of us who haven't got car stereos with iPod jacks can finally listen to Wilco on the way to work.
2. You get interesting reactions when you walk around waving a Pringles can that is playing music.
3. Finally, while the fidelity isn't real Bose, Pringles aren't real potato chips, either.
Playing music with the can beats having to eat the nasty things.
Thursday, May 19, 2011
Food trucks are ready to roll
Has the food truck phenomenon finally rolled in to Charlotte? You can check it out tonight at 5, in the parking lot on 7th Street across from Seventh Street Station, at the Chow Down Uptown Food Truck Rally. At least eight trucks are signed up to be there, but that may grow.
I wish I could be there, but I already had a tight schedule between the end of the work day and the start of the Neko Case concert in Knight Theatre. I've also had my share of food truck experiences lately.
Last year, when I was in New York for the James Beard Awards in May, I had gotten a bead on a food truck rally at the Hell's Kitchen Flea Market. Fellow food soldier Andrea Weigl and I set out nice and early. But the Web site was unclear about the actual address – happens a lot in N.Y. social media, I've learned. By the time we found the right spot, the rally was well underway and the lines were stretching roughly from the Hudson River to Long Island. We stood in line for 40 minutes just for the Big Gay Ice Cream Truck. It was worth the wait for a Salty Pimp (chocolate and caramel and soft-serve ice cream sprinkled with sea salt) and a Bea Arthur (hard to explain but it involves very tall soft-serve and crushed vanilla wafers). But that was all we had time to try.This year, I was in the same place at about the same time. And now the Hell's Kitchen Food Truck Rally is happening every other Sunday through the summer. This time, fellow food soldier Debbie Moose and I set out early with very good directions. We were almost too early: The trucks were still pulling in. But that meant we only had short waits to gather a full picnic.
Big Gay wasn't there, tragically. They're getting ready to open their own bricks-and-mortar store, the true food truck measure of success. But there were plenty of others: I counted Rickshaw Dumpling, Luke's Lobster, Gorilla Cheese (grilled cheese sandwiches and deep-fried macaroni and cheese balls), Lloyd's Carrot Cake, Kimchi Taco, Cinnamon Snail vegan food, and Kelvin Natural Slush.
Debbie grabbed a spot in the line at Gorilla Cheese and I fanned out to hunt and gather from the trucks that didn't have lines. We met up at the curb and sat in the shade, spreading out a picnic while a street musician with a portable keyboard played jazz. New York food came to find us for a change. We had pork and chive dumplings, carrot cake, grilled muenster with proscuitto on challah, a big lobster roll ($15, but big enough to split), and spicy ginger slushies. My favorite thing was the deep-fried mac and cheese bites, which were crunchy and hot and tasted particularly good with a sweet onion dipping sauce.
If you're in New York this summer and you're interested in something different, check www.hellskitchenfleamarket.com to see if it's a food truck Sunday. Don't get confused by the addresses – you want the flea market at 39th and 9th Avenue. And you need to get there by 10:30 if you want to miss the worst of the lines.
Wednesday, May 18, 2011
N.C. rare burger ban gets AOL Weird News attention
My recent column on the myths surrounding North Carolina's rule against cooking burgers to less than 155 degrees has gotten some attention this morning. Ben Muessig of AOL Weird News interviewed me last week for his own column on the issue.
Ben's column was then followed up Ben Chapman of the N.C. Cooperative Extension, with his own column on Barf Blog, a Web site where food safety experts weigh in. Chapman points out that the video AOL-WN posts, showing how to grill a burger, is itself sprinkled with food safety violations, particularly handling raw meat and then handling other things in the kitchen and out at the grill.
It's always a little strange being interviewed by a fellow journalist, and there are a couple of facts I'd quibble with in the final piece (for one, I wasn't the first journalist to write about, my esteemed colleague Helen Schwab has covered it too). But then, people quibble with my articles too. It's part of the writing world.
Still, AOL Weird News? Gee, that's quite a morning.
Need a market? We got 'em
On www.charlotteobserver.com/food today:
- Don't miss 0ur searchable database of farmers markets. We paired with Raleigh N&O, so we have the details on markets from Morganton to Louisburg. And if the weather ever clears up and warms up, we also have the list of pick-your-own farms up, too.
- Need to know how to cook what you find at the markets? Andrea Weigl followed chef Andy Schaumann on a shopping expedition and into the kitchen.
- My column: There's so much local food out there, the Charlotte Regional Farmers Market can't hold it all.
- Tom Hanchett brings you sandwiches, Jerusalem-style.
- Robin Hall Domeier gets lunch at City Deli & Bagel.
- Peter St. Onge really likes Hop Sun from Southern Tier Brewing.
Tuesday, May 17, 2011
Food news roundup: Want to be a hot dog?
- Here's a title that will make your mama proud: N.C. Hot Dog Eating Champion. The qualifying round for the Nathan's Famous Fourth of July International Hot Dog Eating Contest, televised on ESPN, will be held at 1 p.m. June 18 at the Concord Mills Food Court, 8111 Concord Mills Blvd. You have to be 18 or older to sign up here.
- Lakeshore Elementary School in Mooresville is in the Top 10 nationally in a contest to win a Farm to School program or a school garden through Annie's Root 4 Kids. Parents, family members, teachers and administrators sign up to commit to helping kids eat or grow more vegetables. The school with the most sign-ups wins. To help, go here.
- If you're free Saturday, you need to drive up to the 10th annual Yadkin Valley Wine Festival in Elkin and get a taste of what N.C. wineries are all about. Tickets are $20 at the gate in Elkin Memorial Park . (Active-duty and retired military personnel with identification get in for $16 to mark Armed Forces Day.) The festival runs from 11 a.m.-6 p.m. and includes wine samples, food for local caterers, craft vendors and live music. Details are here.
- Get ready to celebrate local food in Gaston County from 5-8 p.m. May 24 (that would be next Tuesday) at Home Grown Gaston Local Food Festival, 410 E. Long Ave. There will be appetizers, entrees and desserts from five local restaurants, local beer and wine and exhibits on local food. Proceeds raise money for the Interagency Child Abuse Prevention Council. Tickets are $35 and have to be bought in advance. You can get them Saturday at the Gastonia Farmers Market on Long Avenue, or at Bogle, Anthony & Leach, 223 W. Main Ave., or the Gastonia Cooperative Extension Office, 1303 Dallas-Cherryville Highway in Dallas.
Monday, May 16, 2011
The Perfect Dinner Party: Who Wins?
I'll admit it: As the mother of a teen boy, I'm a sucker for good answers from 14-year-old sons. So Paige Ladd is the first-place winner in my kitchen-stuff giveaway, for her answer to my question about which six people, living or gone, would be around the table at your dream dinner party:
"I read the paper in the morning while my 14-year-old son prepped for his school day. I posed your question to my son, then struggled to maintain my composure when he quickly and emphatically responded with simply the best answer possible (to me anyway): 'My family . . . of course.'"
Paige, you and your son get the set of Trudeau Stress-Less kitchen tools.
2nd prize, Pyrex's new Easy Grab baking dish, goes to Windy Sabin, for her amusing answer:
"Ben Franklin - kitchen gadget inventions. Julie Andrews - the REAL Mary Poppins. James Earl Jones - live 'Star Wars' quotes from Vader. Hugh Jackman - make sister jealous. Queen Elizabeth I - if she can save England, she can save awkward moments at dinner. Kermit the Frog - can't go wrong with a banjo-playing frog."
And 3rd prize, a copy of the book "Just Married & Cooking," by Brooke Parkhurst and James Briscione (Scribner, $30), goes to Joy Hardison: "Barbara Bush, Queen Elizabeth, Rachael Ray, Andrea Bocelli, Charlie Gibson and my husband, Lawson Hardison. Conversation is more important than the menu. Gibson asks the questions and perhaps Bocelli would sing for his supper. Rachael would help me if needed, and my husband would be there so I could talk with him about the evening for the rest of my life!"
And just for fun, here are a few more of the dozens of answers I received:
Cathy Nechin: "Julia Child (always wonderful company), Rachael Ray (love her warm personality), Craig Claiborne (for his urbanity), Kathleen Purvis (local food and organic cooking), Helen Schwab (mystery woman), and my sister, Belinda Hodges, an open-minded yet practical cook."
Pat Jampol: "Hero, Capt. Sully Sullenberger; religious leader, David Chadwick; philanthropist, Melinda Gates; musician, Paul McCartney; food guru, Rachael Ray; and the widow of Carnegie Mellon physics professor Randy Pasch."
Bob Bruzik: "Nostradamus, for reactions to his predictions past or future; Lee Harvey Oswald to see if he acted alone; both of my grandmothers as they passed away before I was born; Benjamin Franklin because of his creative thinking; and Martin Luther King Jr. to see how his 'Dream' has progressed or regressed."
Ron Gensemer: "Rick Harrison of 'Pawn Stars' - he knows a lot about everything. Bob Dylan - he's been there and done that. Criss Angel - a fascinating individual. Jodie Foster - one of the most brilliant women alive. Barack Obama - he seems friendly and well-rounded."
Kenza Wingate: "Rob Lowe - after reading his book, I have juicy questions. Steven Tyler - oddly fascinating. Lady Gaga - no telling what she would wear. Pat Conroy - I could listen to his stories all night. Ellen Degeneres - she seems like a genuinely nice person. My best friend - always excellent company at any event."
Thursday, May 12, 2011
Where to eat in New York right now
Whenever I head to New York, I always have more places on my wanna-eat list than I have meals in my day (or dollars in my wallet). After the James Beard Awards last weekend, my list of places I didn't get to include The Dutch, Annisa and Balthazar. But over a five-day visit, I managed to try several others:
Torrisi Italian Specialties, 250 Mulberry St. btw Prince and Spring streets, Little Italy; 212-965-0995. The first time I saw "Moonstruck," I thought, "That movie SMELLS good." You could practically taste the fried eggs with the red peppers and red wine being sloshed into glasses. It feels like that at Torrisi, where chefs Rich Torrisi and Mario Carbonne have created an homage to Italian grandmothers. During the day, it's a takeout food shop. At night, it morphs into a homey little restaurant with lace curtains, pressed-tin ceiling and Detroit soul cranking out of the sound system.
It's extra small, with only 18 seats and no reservations. The trick to getting in: Stop by when they open the list at 5:30 and put your name down, then go wander around and window shop.
That was my plan, anyway. But I got stuck circling JFK for an hour on Thursday afternoon because Air Force 1 was taking off. Then I got stuck on delayed trains during rush hour on the No. 6. I puffed up to the door at 5:45, ready to activate Plan B (Balthazar, just around the corner). I was in luck: There was one seat left for the 6 p.m. seating.
Torrisi at night features four courses for $50, plus wine or beer. The courses change nightly, according to whim, but they always follow the basic Italian lineup: Several antipasti, a pasta, an entree choice (Deviled Chicken or Skate Francese the night I was there) and a plate of cookies. By New York pricing, that's a very good deal.
Antipasti started with a ball of freshly made, warm mozzarella in olive oil with a little cream, squeaky fresh and tasting like spring grass. "Lombardi clam slice" brought a piece of charred pizza dough in an herbed broth with succulent, tiny clams; Cucumbers New Yorkese was a slices of sweet and sour cucumbers in various stages of pickling, like a homemade batch where you add more cucumbers every time you take some out. Pork fried rice was rice, peas and chunks of sausage topped with proscuitto -- the ultimate clean-the-refrigerator dish with the rice fried so it had crispy, caramelized bits.
The pasta was baby shells the size of your pinky with long strips of calamari and shaved pepperoni, cooked in a deeply flavored, rich marinara.
All of it was playful until we got to the skate Francese and it turned soulful: Crispy and brown on the outside, moaningly tender on the inside, in a lemon butter sauce that made me want to lick the plate.
After lingering over that plate of cookies, from the rainbow-colored almond cookies to the edgier celery sugar cookie (yes, celery, and yes, delicious), it was the kind of meal where you just want to wander the streets for a while and hum Italian arias.
Prune, 54 E. 1st St. btw 1st and 2nd avenues; 212-677-6221. The only way to describe Gabrielle Hamilton's food is "personal." This a woman who put Triscuits and Sardines on her menu just because she likes them. I'd been once before, and was intrigued enough that I wanted to go again. And this is certainly the time to go: Hamilton's memoir, "Blood, Bones & Butter," is on the best-seller lists and she won Best Chef NYC on Monday night at the James Beard Awards.
Hamilton's restaurant also is tiny; call a couple of weeks in advance for a reservation or prepare to be out of luck. It's a well-worn place, with the feel of one of those French bistros that have been there forever. Prices are about standard -- most of the appetizers are in the $10 range, most of the entrees are in the $25 to $30 range.
The food is sort of French and sort of Italian and sort of just Hamilton. I was with my friends Debbie Moose and Andrea Weigl, so we started by splitting the Roasted Marrow Bones, three large bones served with parsley salad, a bowl of crispy salt and not enough toast -- we were reduced to eating the silky, fatty marrow by the spoon (not exactly a hardship).
Debbie's pork chop was massive and juicy, Andrea's roast chicken was herby and juicy, and my lamb blade chop was meltingly tender. But what we really loved were the side dishes, a lineup of fresh and seasonal: Dandelion greens, artichoke and fava beans, broccoli raab with trumpet mushrooms, and my favorite, a cold dish of Leeks in Vinaigrette topped with long, tender white shreds that turned out to be sieved hard-cooked egg.
We skipped dessert because . . .
Momofuku's Milk Bar, 251 E. 13th St., at 13th and 2nd Ave. (also Midtown at 15 W. 56th St. btw 5th and 6th Avenues). It was within walking distance of Prune and I've made a hobby of collecting Momofuku experiences. Noodle Bar's ramen rocked my world back before David Chang began his march toward restaurant-world domination, and I've been to Ssam a couple of times.
Milk Bar, across from Ssam, is desserts-only. Takeout desserts, in fact: You cram into the tiny space and make your pick from odd things like Cereal Milk (think Froot Loops covered with milk), cookies like Compost (chocolate chips, butterscotch chips, potato chips, pretzels and ground coffee -- seriously) and several kinds of pie, then scurry away with a serious amount of sugar in your bag.
What you really go for is Crack Pie, at $5.25 a slice. (Pricey, but like pushers every where, they can charge what they want). I've wanted to play with making Crack Pie for a while, and hopefully that will be a future blog post. But I wanted the real thing to have a base for comparison.
What is Crack Pie? For the crust, you bake oatmeal cookies, grind them up, press the crumbs in a pan and bake them. The filling is sort of like chess pie and sort of like buttermilk pie. The whole experience is what would happen if butter married sugar and went on a honeymoon.
Let me introduce you to a concept I call "food-drunk." That's when you eat something that's so overwhelming, your head spins and you feel like you need to lay down and put one foot on the floor. I've had it from a cheese tasting, and it always happens to me after barbecue contests, when all that fat floods my brain and glues the synapses shut.
Crack Pie made me sugar-drunk. Eat it where you have a place to lay down. And make sure you have a glass of milk.
Wednesday, May 11, 2011
This week in Food
While I sort through this pile of notes and photos from New York for future blog posts (food truck festival! Soulful skate francese! corn pudding with bottarga!), take a look at today's food coverage at www.charlotteobserver.com/food:
- We've got advice and lists for people starting new kitchens (or people who want tips for their old ones).
- We have three prizes for the best answers to the question "Which six people (living or not) would be around the table at your perfect dinner party?" Send your answer to me at firstname.lastname@example.com for a chance to win. Deadline is end of the day Friday. I'll share answers and announce winners right here next week.
- I've got details of three N.C. culinary stars who did great at last weekend's James Beard Awards in New York.
- Catherine Rabb has advice for people who want to go into the wine business.
Wednesday, May 4, 2011
Live from New York
I'm heading up to New York on Thursday for the James Beard Foundation awards weekend. That includes the media awards (cookbooks, journalism, TV and radio) on Friday night, then the gala on Monday night at Avery Fischer Hall at Lincoln Center.
If you're interested, my colleague Andrea Weigl and I both will be tweeting through the weekend. I'm @kathleenpurvis, she's @andreaweigl. I'll try to remember my hash tags: #nypurvis for general New York eating and watching, #jbf for the awards.
And if you'd like to watch, the James Beard Foundation will offer live-streaming for the first time on Monday night. It starts at 6 p.m. Monday, at http://www.jamesbeard.org/awardslive/. It's great people-watching. I'll report in next week with plenty of tidbits.
Today in Food
Can you ever cook as good as your mother? Andrea Weigl shares stories from people who have certainly tried.
What do you plan to do with all those recipes your mom clipped? I have an idea here.
Robin Domeier falls in love with the sugar biscuits at Sauceman's.
And you shouldn't give up on becoming a Southern cook just because you're short on time. The new book "Quick Fix Southern" can show you the way.
All of today's food coverage, including our searchable map of Pick-Your-Own farms, is at www.charlotteobserver.com/food.
Tuesday, May 3, 2011
Farm dinner in Waxhaw
A dream team of chefs will cook for the Waxhaw Food and Drink Weekend to raise money for Habitat for Humanity. And they'll be doing it with all local ingredients. Check out the lineup sent to me by local farming force Sammy Koenigsberg:
Paul Verica of the Club at Longview, passed appetizers
Gene Briggs, Blue, Local Spring Onion and New Potato Soup With Crisp Bacon and Micro Chives
Marc Jacksina, Halcyon Flavors of the Earth, Rabbit Rillette with Pickled Local Vegetables and Baby Clover Salad
Joe Kindred, Roosters, braised Bame Farms pork belly, Anson Mills smoked tomato polenta and local organic vegetables.
Ben Miles, BLT Steak, thyme-based beef strip loin, Gruyere spoon bread, spring vegetables and grilled ramp hollandaise
Bruce Moffett, Barringtons, local-strawberry shortcakes with whipped cream and Grand Marnier.
That's all paired with wines from Anita Skogland.
Think how much it would cost to eat at all six of their restaurants: A lot more than the $100 cost of the ticket for the dinner. It's 6:30 p.m. May 13 at the Waxhaw Women's Club, 200 E. S. Main St. Get tickets by calling 704-843-2195, extension 226, or email firstname.lastname@example.com.
Two-timing fava beans
It's officially spring: The fava beans showed up Saturday morning at the Charlotte Regional Farmers Market.
OK, OK, you can't think of fava beans without imitating Hannibal Lecter. Go ahead, I'll wait right here. ("F-f-f-f-f-ahvah beans. And a nice chi-ANT-ti.")
Feel better, Clarice? Good, let's continue.
Favas aren't a big crop around here. A few farmers grow them, but usually not in large amounts and never for very long. When I spot a small pile at a stand, I know I had better grab them.
The good thing about favas, besides their jade-like color, is their size. Yes, you have to shell them, but the beans inside are usually as big as the end of your thumb, so you get a nice-size pile for a little less work than shelling smaller peas.
There is a trick to favas, though: You have to shell them twice. First, you pull open each big pod and release the beans. Put the beans in a small amount of salted water and cook them briefly, maybe 5 minutes.
You'll notice they take on a strange, white hue. Welcome to the second shelling. Nature really protected favas, putting them in big, padded pods and then surrounding the actual bean with a thick, translucent skin. You usually can't see it until after you cook them, when it suddenly appears. It's easy to remove, though. Let the beans cool, then just squeeze. The bright green bean will pop out.
You can eat them cool, dressed as a salad, toss them in a salad or serve them warm as a side dish. Since I usually don't find many favas at a time, I use them as an accent. On Sunday night, I made a batch of quinoa and then sauted my peeled favas and a couple of stalks of chopped asparagus in a little olive oil. Then I tossed it with the quinoa as a side dish. The leftovers made a dandy lunch salad, too.
One more thing about favas, though: There is a rare fava allergy called favism. It only occurs in people who have inherited a genetic enzyme deficiency, called glucose-6-phosphate dehydrogenase. It's most common among people from the Mediterranean and African-Americans. It causes hemolytic anemia, along with symptoms like dizziness, diarrhea, nausea or vomiting. If you serve favas to anyone who has never eaten them, it's worth being aware of it, but it is very rare.


text: I shouldn't be so gleeful over this, but I am. Tom Delay was FINALLY indicted for one of many stinky things he's allegedly done in Texas over the last few years, and will probably step down from his post before I make it to the airport. If you start looking into the documents and the story (see here and here), it's pretty clear that there's good reason for an indictment. And Craddick should've been indicted, too.

subset: commoncrawl


text:
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The 34th. annual YONEX ALBERTA SERIES continues with the fifth of six tournaments being held March 18-20 at Clearone Badminton Centre in Calgary. Each tournament will feature an OPEN category, leading to waterfall in B, C, D, should the entry size warrant such.
#1 Edison Badminton Centre, Okotoks: 23-24-25 October 2015
#2 Sunridge Badminton Centre, Calgary: 18-19-20 December 2015
#3 Royal Glenora Club, Edmonton: 15-16-17 January 2016
#4 Derrick Golf & Winter Club, Edmonton: 12-13-14 February 2016
#5 ClearOne Badminton Centre, Calgary: 18-19-20 March 2016
#6 Alberta Championships, Calgary Wnter Club: 15-16-17 April 2016
#7 Alberta Series FINALS at Derrick Club, Edmonton: 28-29 May 2016
FORMAT – Series waterfall format will be used. Everyone will start in A, with first round losers dropping to 'C' category. Second round losers in 'A' will drop to 'B' category. First round losers in 'C' category will drop to 'D' category. Everyone is guaranteed three matches per event.
ENTRY FEES – 1 event - $57.50 per player; 2 or 3 events - $75.00 per player. All fees include feather shuttles & 5% GST. Badminton Alberta has been issued a Goods and Services Tax business number (12647 3495). Each participant will receive one souvenir dry-fit shirt, regardless of the number of tournaments entered. On-line payment must be made at the time of registration. Badminton Alberta is set-up to receive payment through PayPal. Entries received without payment will be deleted. It is the responsibility of each player to ensure payment has been received by the registration deadline.
ENTRY DEADLINE – entries are due no later than 6:00 pm MST (midnight GMT) at least ten (10) days prior to the start date of the tournament. Timed draws will be post on www.badmintonalberta.ca by 1:00 PM on the Wednesday prior to the tournament. Late entries will not be accepted by the On-line registration system or through the office.
ELIGIBILITY - All participants must be affiliated individually as a Competitive Member with Badminton Alberta or be a member in good standing with another provincial badminton association. Badminton Alberta membership will be verified at the time of On-line registration and available if required.
EVENTS - Players may enter a maximum of three events, one singles, one doubles and one mixed doubles.
AWARDS – A maximum of $27,500 in prize money will be paid (including $10,000 prize purse for Alberta Series Finals), with each tournament featuring a minimum of $2,500.00 in prize money payable to the winners, finalists and semi-finalists of the 'A' events. As the total entry for each tournament increases, so does the value of prize money.
Prize money per tournament6
# of total entries
$2,500 -- Fewer than 45 entries
$2,750 -- Between 46 and 55 entries
$3,000 -- Between 56 and 65 entries
$3,250 -- Between 66 and 75 entries
$3,500 -- Greater than 76 entries
The prize money will initially be split evenly among the five disciplines, with a sliding scale being implemented to encourage a strong entry. Out of province players are welcome and encouraged to enter the first seven events. All participants in the 'A' division, regardless of province are eligible for prize payout.
A separate prize pool of $10,000 will be distributed at the Alberta Series Finals, which only Alberta athletes are eligible to contest. Athletes/pairs must play in a minimum of three tournaments to be eligible for selection to the Series Finals.
YONEX POINTS – Winners and finalists in the 'B' and 'C' other sponsor merchandise credits will be awarded to the winner and finalist in each of the B & C divisions of each tournament. Credit holders can purchase sponsor merchandise once they have enough credits. Players will be able to purchase what they want, when they want or save up for something substantial like a new racquet. Athletes may not earn product points and prize money in the same event. When the size of draws permit the opportunity, athletes will receive prize money and the corresponding product points will be unclaimed.
SCHEDULE – Play commences at: Friday 5:30 PM – mixed doubles; Saturday 9:00 AM – men's and women's singles; Saturday 2 PM – men's and women's doubles; Sunday 9:00 AM - play continues in singles and doubles if required. Schedule is subject to change, based on size of entry and availability of courts.
SHUTTLES – YONEX feather shuttles supplied for all matches. Quantity of shuttles may be limited if abnormal use is experienced.
SERIES RANKINGS – Continued for 2015-16 Yonex Alberta Series ranking point standings will be calculated and post following event tournament. These rankings will be maintained separately for singles, doubles and mixed doubles. The final Yonex Alberta Series Rankings will be based on an athlete's best four of six results from the YONEX Alberta Series tournaments, including the Alberta Championships.
CLOTHING - "Coloured clothing" rule in effect at all venues, unless otherwise specified.
REFEREE & DRAW MASTER– Jeff Bell (403) 297-2722. Draw times available at 1:00 PM the Wednesday prior to the tournament
TOURNAMENT RULES – Three-minute on-court warm-up. Ten-minute default rule will be in effect. BWF rally point scoring format will be utilized. Active coaching will not be permitted. Coaching will only be allowed during the two minute break between the second and third game. The sixty-second break will be respected between all first and second games, without coaching support. Further explanation available here.
ENTRY PROCEDURE – Enter on-line at www.badmintonalberta.ca
Additional information can be obtained by contacting:
60 Patterson Blvd SW, Calgary, AB T3H 2E1
Tel. (403) 297-2722 / Fax (403) 297-2706
E-mail: firstname.lastname@example.com


text:
Our Generac All Products
I was pleasantly surprised at the high level of professionalism, care and thoroughness that For-Tech provided on our recent installation of our 22kw generator. Starting with the prompt response and followup of our first meeting, to the clear communication and timeliness of the installation and most importantly, the absolute care taken to do the job perfectly, I cannot recommend For-Tech highly enough. I am usually a harsh critic of the work of contractors, but I have nothing but praise for the way the crew treated our home and us. They were careful, diligent, fastidious, polite and a delight to have around. I'm a 'do-it-yourself-er', but the quality of their work and effort was top-notch and made me happy I chose to have a professional installation. Thanks again for the excellent work! Michael/Shamong, NJ


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The Gojira 'Mouth Skull' Polo here features the Mouth Skull Logo embroidered on the front of this black polo. The design is embroidered on a black Gildan brand polo. 100% Cotton.
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My Regiment the Scots Guards leaving Wellington Barracks to receive the new Colours to the sounds of Campbeltown Loch.
EMDEE wrote:Aye, Iain, that is how the tune is known nowadays, but both you and I know that it is "Glendaruel Highlanders".
Here, wait a minute, I'm starting to sound like my father!
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The country of Serbia offers endless possibilities, from boating trips down the Danube to tours of centuries-old Orthodox castles, making it an ideal destination for holiday owners looking for both adventure and culture.
If you think Serbia is the ideal destination to buy a holiday home then rest assured that Intasure can help protect your property against a vast range of risks - both natural and human. Having a dedicated team of insurance specialists at your side is essential if you want peace of mind all year round. To find out more get a quote with us today!
Serbian house prices are often cheaper than those in neighbouring countries, which means if you do decide to buy a property in Serbia you may have some extra budget left to invest in outbuildings or even a swimming pool! If this is the case with your holiday home in Serbia, Intasure can help you find an insurance policy that will cover these items and more.
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The "new normal" U.S. economy is starting to look more like a classic expansion.
Signs of a quickening recovery are casting doubt on the notion that lasting stagnation has become the norm for the world's largest economy, a view advanced by Pacific Investment Management Co.'s Bill Gross, Northwestern University's Robert Gordon and former Treasury Secretary Lawrence Summers.
Behind the improved outlook: Consumers spending more freely after working down their debts, less drag from government budget restraint, a housing recovery and continued easy monetary policy.
"We are returning to an old normal," said Neil Dutta, head of U.S. economics at Renaissance Macro Research in New York. "A lot of the headwinds that are holding the economy back are beginning to abate, including local government spending, fiscal tightening and household balance-sheet deleveraging."
The term "new normal" was popularized in 2009 by Gross, PIMCO's co-founder and chief investment officer, and former Chief Executive Officer Mohamed El-Erian to describe an era of lower returns, heightened government regulation, diminishing U.S. clout in the world economy and a bigger role for developing nations. The term was coined by Bloomberg News reporter Rich Miller.
Gross and El-Erian pegged U.S. growth at about 2% for the following three to five years, a period that is drawing to a close.
'New Destination'
"What you'll see in next the few years is we're going to head back to a new destination," Scott Mather, one of PIMCO's six deputy chief investment officers, said in an April 25 Bloomberg Radio interview. The firm's forecast for U.S. growth has increased to the high 2% level, "which is better than sub-2% level of growth that we've experienced for several years," he said.
The median forecast in a Bloomberg survey of economists this month calls for growth to accelerate to a pace of at least 3% for the rest of 2014 and the following two years. Dutta sees an expansion of 3.5% for the next three quarters and says 3% "seems reasonable" for the subsequent two years.
The forecasts are in line with the 3.1% average annual rate per quarter from 1980 until the start of the recession in 2007. Since June 2009, the end of the deepest downturn since the 1930s, quarterly growth has averaged 2.4%. That's slower than the average 3.8% rate seen in comparable 18-quarter periods following the previous three recessions.
Persistent Slack
The pickup would come in the face of persistent slack in the labor market, which is keeping the Federal Reserve committed to accommodative policies to bring about full employment and 2% inflation, Chair Janet Yellen said in an April 16 speech. Unemployment of 6.7% in March remains above the 5.2% to 5.6% level that policy makers consider full employment.
"This shortfall remains significant, and in our baseline outlook, it will take more than two years to close," Yellen, 67, said to the Economic Club of New York.
Federal Open Market Committee participants project gross domestic product growth of 2.8% to 3% for 2014, 3% to 3.2% in 2015 and 2.5% to 3% in 2016.
"We are making considerable progress, and many of the headwinds that came from the crisis, from fiscal policy, from housing, are beginning to dissipate," former Fed Chairman Ben S. Bernanke said in Toronto on April 22.
While housing has stumbled in recent months, more than 5.5 million new and previously owned homes were sold in 2013, the best year for the industry since 2006, according to data from the Commerce Department and National Association of Realtors.
Financial Crisis
"Many forecasters, and I would put myself among them, think we're looking at a very good potential for faster growth in the U.S. and continued progress towards a full recovery from the tremendous impact of the financial crisis," Bernanke said.
Bernanke, whose term at the Fed expired on Jan. 31 and who joined the Brookings Institution as a distinguished fellow in residence, led unprecedented actions such as cutting the benchmark interest rate to zero and buying bonds to bring down long-term interest rates.
The FOMC said last month that its benchmark rate will probably remain low for a "considerable time" after bond purchases end. The Fed, which holds a two-day policy meeting starting tomorrow, said it will weigh a "wide range of information" in considering when to raise the rate.
Monetary Policy
"Monetary policy and financial conditions generally are very supportive of growth, and fiscal drag, while still present, is much reduced," said Peter Hooper, chief economist at Deutsche Bank Securities Inc. in New York.
Fed officials, in forecasts released last month with the policy statement, upgraded projections for gains in the labor market and predicted the main interest rate will rise to 1% by the end of 2015.
"Growth should accelerate in 2014 and 2015 as the housing recovery is gaining traction and household balance sheets are in much better shape," said Christophe Barraud, chief economist at Market Securities LLP in Paris who has been the top forecaster of the U.S. economy the past two years, according to data compiled by Bloomberg. "Public spending will rebound following the reduction of the federal deficit and significant surpluses at the states' level."
Barraud foresees "a sharp rebound" in this year's second quarter, with "close to 4%" growth, followed by a rate "slightly above 3%" for the rest of the year. Over the long term, he projects "GDP could return around the level reached during the period 2000-2007, namely 2.7%."
Europe Recovery
Global growth, including a recovery in Europe from a regional debt crisis, is also aiding the U.S. The world economy may expand at a 3.6% rate in 2014, 3.9% in 2015 and 4% in 2016, the International Monetary Fund said this month. That is up from an estimated 3% in 2013.
"Global growth should accelerate," Barraud said, helped by recovery in Japan, "mini-stimulus measures in China, and fiscal and monetary adjustments in emerging countries."
The U.S. labor market has shown signs of healing too, with unemployment falling from 10% in October 2010. U.S. payrolls have risen an average 187,000 a month the past eight months, Labor Department data show.
Economists with more pessimistic forecasts still think their views will be vindicated.
Historical Trend
Growth remains "below the historical trend," said Gordon, who predicted the expansion may stall over the next century in a paper published by the National Bureau of Economic Research in August 2012. Innovation's contribution to higher standards of living will slow, and headwinds such as an aging population and increased income inequality will reduce growth, he said.
Just because the economy is expanding doesn't mean everyone shares in the benefits, he said. GDP figures reflect "the rising incomes of the top 1% who are accumulating at least half of annual income growth each year," he said.
Summers said he remains concerned the U.S. could be in for a "secular stagnation," in which the Fed can't provide enough stimulus to deliver full employment without risking financial stability.
"Perhaps growth will accelerate, but if it does with current financial conditions, how long will it be before we start to see substantial emergence of financial excess?" Summers said in a Bloomberg Television interview April 25. "We need more stimulus to growth from someplace other than monetary accommodation."
Aging Population
PIMCO's Gross, in a Bloomberg Radio interview April 4, said that while the U.S. has "a good 2014 ahead of us," the country still faces slowing productivity "along with a lot of other structural factors," such as an aging population.
To Wall Street economists, the recent healing in household and government finances outweighs concerns about a persistent slowdown.
"The headwinds are diminishing," said Chris Rupkey, chief financial economist at Bank of Tokyo-Mitsubishi UFJ Ltd. in New York. "This could be the year, and our forecast remains a hopeful one."
Gloomy forecasts stem from an overreaction to a disappointing economic recovery since 2009, added Carl Riccadonna, senior U.S. economist in New York for Deutsche Bank Securities.
"Maybe 2014 is the year we shift back to the old normal, not the new normal, and we're going to see faster economic growth," he said. "I think we are done with the new normal phenomenon."


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NEW YORK (Reuters Health) - Older adults on certain epilepsy drugs have an increased risk of breaking their wrist, hip or spine, according to a new Canadian study.
The drugs have been suspected of weakening bones for years, researchers say, but whether individual medications are different hadn't been clear.
The Canadian team found patients on all but one of 15 common epilepsy drugs studied had higher odds of breaking a bone, with increases ranging from 25 percent to nearly 200 percent higher than people not taking the drugs.
While the study didn't give absolute risks, in general about a third of women and a fifth of men over 50 suffer fractures related to bone thinning, or osteoporosis, according to the International Osteoporosis Foundation.
Lead researcher Dr. Nathalie Jette, of the University of Calgary in Alberta, advised that older adults on epilepsy medicine try to boost their bone health.
For instance, she said, they could stop smoking, cut back on drinking, exercise more and take calcium and vitamin D supplements.
Still, the researchers caution that they can't be sure exactly why people taking the drugs have weaker bones.
"This study does not confirm that anti-epileptic drugs cause fracture," Jette told Reuters Health in an e-mail.
The study is based on more than 15,000 adults aged 50 and older, who had broken their wrist, hip or spine, and more than 47,000 control subjects without fractures.
Between 2 percent and 5 percent of those people took epilepsy drugs, including carbamazepine (Tegretol), clonazepam (Klonopin), gabapentin (Neurontin), phenobarbital (Luminal), phenytoin (Dilantin) and valproic acid (Depakote).
The chances of breaking a bone were greatest for patients on phenytoin and carbamazepine, while valproic acid was the only drug not linked to an increased risk, report the researchers in the Archives of Neurology.
These differences held after taking into account other factors such as income, the use of home care and other medical conditions including diabetes. The average fracture risks were highest among patients taking more than one of the drugs.
How anti-epileptic drugs would make older bones more brittle is unclear. The researchers say it's possible they could influence the body's use of vitamin D or the absorption of calcium.
SOURCE: bit.ly/fxSI93 Archives of Neurology, January 2011.
Our Standards: The Thomson Reuters Trust Principles.


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I looked at her from across the hall…she was sitting besides the window, sunlight touching her flawless face, her dark brown hair loosely hanging from her shoulders, her hazel eyes gazing somewhere in the distance from out the window, one hand beneath the chin and one hand twirling something between her fingers- That beautiful creature, I sighed.
This is all what others saw, to be honest at first I did too. After all her beauty was remarkable. But this wasn't it. There was much more to her than just a pretty face. As I watched her lost in her own thoughts, all I saw was someone who deserved nothing but unconditional love. What I saw were her scattered pieces and a tide that occasionally rose in her eyes, she was trying so hard to hide. All I saw was how she was silently screaming to be fixed. As the sunlight kissed every inch of her hair, soaking into her skin, lighting every pour on her face, I envied it, at least it was closer to her than I have ever been.
I didn't expect her to let me in…All I wanted was to sit with her, hold her hands in mine, somehow take her pain away. Oh how I wished to just reach inside of her, hold her fragile soul delicately in my hands, nurse it, give it all the love it needed and even more. Shelter it, heal it. Even if it meant giving her away pieces of me to make her complete. I wanted to touch her face and watch it get flushed with color. I would make her complete even if it meant disintegrating myself. I would break myself to fix her brokenness. I would do anything for her. To be with her.
Maybe someday.
Today I'll just keep looking at her from a distance like so many other times I have. Marvel in her beauty inside n out. Think of ways to love her the way she deserved. I was like a man who loved the ocean but was afraid to swim. And she; The waves; crashing my heart mercilessly, with each passing day.


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Data Engineering
Data Engineering Integration
Enterprise Data Catalog
Enterprise Data Preparation
Cloud Integration
Cloud Application Integration
Cloud Data Integration
Cloud Customer 360
Cloud Data Wizard
Informatica for AWS
Informatica for Microsoft
Cloud Integration Hub
Complex Event Processing
Proactive Healthcare Decision Management
Proactive Monitoring
Real-Time Alert Manager
Rule Point
Data Integration
B2B Data Exchange
B2B Data Transformation
Data Integration Hub
Data Replication
Data Services
Data Validation Option
Fast Clone
Informatica Platform
Metadata Manager
PowerCenter Express
PowerExchange Adapters
Data Quality
Axon Data Governance
Data as a Service
Data Explorer
Data Quality
Data Security Group (Formerly ILM)
Data Archive
Data Centric Security
Secure Testing
Master Data Management
Identity Resolution
MDM - Relate 360
Multidomain MDM
MDM Registry Edition
Process Automation
Process Automation
Product Information Management
Informatica Procurement
MDM - Product 360
Ultra Messaging
Ultra Messaging Options
Ultra Messaging Persistence Edition
Ultra Messaging Queuing Edition
Ultra Messaging Streaming Edition
Edge Data Streaming
Knowledge Base
PAM (Product Availability Matrices)
Support TV
Velocity (Best Practices)
Mapping Templates
Debugging Tools
User Groups
Log Out
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Sign Up
Cloud Platform
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Current Version
Cloud Platform
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Introducing Administrator
Editing your user profile
Setting up an organization
Organization properties
Organization general properties
Authentication properties
Connection properties storage
Data Integration service properties
CLAIRE recommendation preferences
Enterprise Data Catalog integration properties
Adding or removing a sub-organization
Creating a sub-organization
Linking organizations
Unlinking a sub-organization
Deleting a sub-organization
Disabling or enabling a sub-organization
Switching to a different organization
Denying parent organization access to a sub-organization
Add-on connectors in sub-organizations
Exporting and importing assets in sub-organizations
License categories
License types
Sub-organization licenses
Editing sub-organization licenses
Synchronizing licenses with the parent organization
License expiration
Ecosystem single sign-on
SAML single sign-on
SAML single sign-on requirements
Single sign-on restrictions
User management with SAML single sign-on
SAML single sign-on configuration for Informatica Intelligent Cloud Services
Configuring provider settings and mapping attributes
Identity provider properties
Service provider properties
SAML attribute mapping properties
SAML role mapping properties
Downloading the service provider metadata
Viewing license metrics
Meter definitions
Metering usage reports
Downloading a metering usage report
Viewing usage details
Source control and service upgrade settings
Source control configuration
Source control configuration for sub-organizations
Repository access using OAuth
Enabling source control for an organization
Changing the source control repository URL
Disabling source control for an organization
Configuring repository access
Source control best practices
Undoing a checkout for another user
Rolling upgrades for Secure Agent services
Rolling upgrade error handling
Restart schedule configuration for Secure Agent services
Users and user groups
User authentication
Application Integration anonymous user
User statistics
User details
Creating a user
Assigning and unassigning services
Disabling a user
Resetting a user
Reassigning a user's scheduled jobs
Deleting a user
User groups
User group details
Creating a user group
Renaming a user group
Deleting a user group
User configuration examples
User roles
Role details
Application Integration feature privileges
Data Quality feature privileges
System-defined roles
Cross-service roles
Access privileges for cross-service roles
Service-specific roles
Access privileges for Application Integration roles
Access privileges for Data Integration roles
Access privileges for MDM - Reference 360 roles
Custom roles
Creating a custom role
Deleting a custom role
B2B Partners Portal user roles
Rules and guidelines for permissions
Configuring permissions
Runtime environments
Hosted Agent
Secure Agent groups
Secure Agent groups with multiple agents
Service assignment for Secure Agent groups
Service assignment guidelines
Shared Secure Agent groups
Flat file connections in shared Secure Agent groups
Working with Secure Agent groups
Adding a Secure Agent to a group
Adding a new Secure Agent to an existing group
Removing a Secure Agent from a group
Viewing Secure Agent group dependencies
Secure Agents
Working with Secure Agents
Stopping and starting services on a Secure Agent
Guidelines for stopping and starting services
Stopping a Service
Starting a Service
Configuring agent blackout periods
Overriding the blackout file name and directory
Blackout file structure
Renaming a Secure Agent
Deleting a Secure Agent
Upgrading a Secure Agent
Secure Agent Manager
Configuring a proxy to exclude non-proxy hosts
Stopping and restarting the Secure Agent on Windows
Starting and stopping the Secure Agent on Linux
Serverless runtime environments
Serverless compute units
Before you begin
Step 1. Create a NAT gateway
Step 2. Create S3 folders for supplementary files
Step 3. Set up an IAM role
Step 4. Create a security group
Serverless runtime environment properties
Editing a serverless runtime environment
Redeploying a serverless runtime environment
Cloning a serverless runtime environment
Rules and guidelines
Disaster recovery
Connectors in a serverless runtime environment
Secure Agent services
API Microgateway Service
Configuring API Microgateway Service
CMI Streaming Agent
CMI Streaming Agent properties
Common Integration Components
Common Integration Components properties
Database Ingestion service
Database Ingestion service properties
Database Ingestion Agent environment variables
Data Integration Server
Data Integration Server resiliency
Data Integration Server properties
Elastic Server
Elastic Server properties
File Integration Service
Mass Ingestion (Files)
Process Server
Process Server properties
Default connection database properties
Logging levels
Process Server sizing recommendations
Communication with the Secure Agent
Secure Agent configurations for Process Server
Deploy to a single Secure Agent
Deploy to a Secure Agent group
Deploy to a Secure Agent Cluster
Managing the PostgreSQL database on Windows
Backing up the PostgreSQL database on Windows
Restoring the PostgreSQL database on Windows
Resetting the PostgreSQL database on Windows
Starting the PostgreSQL server on Windows
Stopping the PostgreSQL server on Windows
Getting the PostgreSQL server status on Windows
Vacuuming the PostgreSQL database on Windows
Reindexing the PostgreSQL database on Windows
Resetting transaction logs on Windows
Managing the PostgreSQL database on Linux
Backing up the PostgreSQL database on Linux
Restoring the PostgreSQL database on Linux
Resetting the PostgreSQL database on Linux
Starting the PostgreSQL server on Linux
Stopping the PostgreSQL server on Linux
Getting the PostgreSQL server status on Linux
Vacuuming the PostgreSQL database on Linux
Reindexing the PostgreSQL database on Linux
Resetting transaction logs on Linux
Configuring Secure Agent service properties
Secure Agent installation
Secure Agent installation on Windows
Secure Agent requirements on Windows
Configure the firewall
Secure Agent permissions on Windows
Configuring Windows settings
Downloading and installing the Secure Agent on Windows
Configure the proxy settings on Windows
Configure a login for a Windows Secure Agent Service
Uninstalling the Secure Agent on Windows
Secure Agent installation on Linux
Secure Agent requirements on Linux
Configure the firewall
Secure Agent permissions on Linux
Downloading and installing the Secure Agent on Linux
Configure the proxy settings on Linux
Uninstalling the Secure Agent on Linux
Configuring a blackout period
Repeat frequency
Time zones and schedules
Daylight Savings Time changes and schedules
Configuring a schedule
Exporting schedules
Bundle management
Installing a bundle
Copying a bundle
Upgrading a bundle
Uninstalling a bundle
Event monitoring
File transfer
File server configuration process
Before you begin
File servers
Configuring a file server
AS2 server configuration properties
HTTPS server configuration properties
SFTP server configuration properties
Proxy server configuration properties
Installing a file integration proxy server
Stopping and starting a file server
File server users
Configuring a file server user
File server user properties
Deleting a file server user
File transfer tasks
Global settings
Troubleshooting a Secure Agent
Secure Agent errors
Troubleshooting an elastic cluster on AWS
Troubleshooting an elastic cluster on Microsoft Azure
Troubleshooting scheduled tasks
Troubleshooting security
Configuring Secure Agent service properties
Configuring Secure Agent service properties
To configure Secure Agent service properties, open the
Runtime Environments
page and edit the Secure Agent. You can change or reset service property values and add and remove custom properties for a service. You can also change the Secure Agent name.
Custom properties are specific to connectors. For more details about custom properties, see the help for the appropriate connector.
On the
Runtime Environments
page, click the name of the Secure Agent.
You might have to expand the Secure Agent group to see the list of Secure Agents within the group.
Click the
In the upper right corner, click
To change the Secure Agent name, enter a new name in the
Agent Name
To edit a service property, perform the following steps:
In the
System Configuration Details
area, select a service.
Select the configuration property type.
In the row that contains the property that you want to change, click the
Edit Agent Configuration
icon and enter the new property value.
To reset the property to the system default value, click the
Reset Agent Configuration to system default
To add a custom property for a service, perform the following steps:
Scroll down to the
Custom Configuration Details
The following image shows the
Custom Configuration Details
Select the service that you want to configure.
Select a configuration property type.
If the configuration property type has a sub-type, select the appropriate sub-type.
For example, to determine the logging level, choose INFO or DEBUG as the sub-type.
Enter the property name and value.
Click the
To remove a custom property, click the
icon next to the custom property.
To reset all configuration properties to the default settings, click
Reset All
Secure Agent services
Updated November 30, 2020
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text:
'Dancing With the Stars: All Stars' champ crowned
Yahoo News
LOS ANGELES (AP) — She was dissed on "The Bachelor" and came in third place during her first stint on "Dancing With the Stars," but Melissa Rycroft is now a winner.
The reality TV star and her professional dance partner, Tony Dovolani, were named the champions Tuesday on ABC's "Dancing With the Stars: All Stars."
The pair beat out fellow finalists (and former champs) actress Kelly Monaco and Olympian Shawn Johnson to claim the sparkly mirror-ball trophy.
Fellow contestants on the show's first "all-star" season hoisted the new winners into the air as confetti rained down inside the "Dancing With the Stars" ballroom.
On the eve of the final competition, Rycroft said she felt confident and excited.
"I want to feel like a champion," she said.
Tuesday's two-hour season finale featured performances by the three finalists and each of the returning cast members: actors Pamela Anderson, Sabrina Bryan, Kirstie Alley and Gilles Marini; singers Joey Fatone and Drew Lachey; race car driver Helio Castroneves; reality TV star Bristol Palin; Olympic skater Apolo Anton Ohno; and football star Emmitt Smith.
Six of those contestants — Johnson, Monaco, Lachey, Ohno, Smith and Castroneves — were previous "Dancing" winners.
Rycroft and Dovolani came into the final contest with a pair of perfect scores. Those points were combined with viewer votes and a last set of judges' scores for an "instant dance" for which they had less than an hour to prepare.
Rycroft was a contestant on "The Bachelor" in 2009 and first appeared on "Dancing With the Stars" that same year. The 29-year-old also starred in a reality series earlier this year, "Melissa & Tye," about her marriage to Tye Strickland and their move to Hollywood so she could pursue an entertainment career.


text:
14kt White Gold 5/3mm Oval Blue Sapphire Stud Earrings AASKU:
Our checkout system is not working. If you see an item you wish to purchase, please email us the SKU number to firstname.lastname@example.com. We will reply with the proper information and you can purchase it thru Amazon.
- 14kt White Gold 5/3mm Oval Blue Sapphire Stud Earrings AA
- OvalBlue Sapphires0.60ct TW*
- Crafted in 14kt white gold
- Push Back Earrings
- Available in white or yellow gold
*carat weight and any measurements are approximate
We Also Recommend


text:
Acadia 40mm Fabric Strap Watch
Item # TW2T15500LG
Additional Information
Project Acadia is the ultimate evolution of the iconic field watch, created by Timex in the 90's. Based on the 3F system (3 features: lightweight, highly visible, tough), the Acadia became the essential standard utility watch for daily duty on the field. The strap is made with a combination of two different weaves, with a military inspired label.
- Resin Case 40mm
- Matte Black
- INDIGLO® Night-Light
- Quartz Movement
- QuickDate® Feature
- Water Resistant to 50 meters
- 20mm Strap
- Cotton Touch Herringbone
- Polyester
- Black


text: KORSUN is a brand that experiments and provokes at the same time. The brand is reevaluating the long-standing traditions of European tailoring through its perfect forms, neat designs and cut to fit pieces. Playful color pallets, high-quality materials and masterful embroidery are what make up the unforgettable looks by KORSUN. A wide variety of unique and creative prints is yet another aspect that makes KORSUN stand out. The current brand's collection includes dresses, jackets, pants and coats, that catch the eye with their bold silhouettes and tasteful details, such as glitter and embroidery.


text:
The future of preventing date rape may soon be at the tip of your finger—literally.
A group of undergrad students at North Carolina State University have invented a nail polish called "Undercover Colors" that changes hue when it comes into contact with Rohypnol ("roofie"), GHB, and other more common date rape drugs.
All a wearer needs to do is dip their polished finger into their drink and stir.
""We wanted to focus on preventive solutions," Ankesh Madan told Higher Education Works. "Especially those that could be integrated into products that women already use."
However, some critics argue that the aggrandizing of sexual assault prevention products like this one distract from the real problem of reforming young men and aggressors against endangering behavior.
While of course, the nail polish can only go so far to prevent rape, it's a good start and a catalyst to bring the discussion of sexual assault prevention further into the spotlight.
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text:
TGI Machine Sales
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Michelle R.
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172 votes12 comments · The Knot All-In-One Wedding Planner - Forum » Guest List Manager · Flag idea as inappropriate… · Admin →
Thank you for checking in. Unfortunately we do not have an update yet for this idea yet. We're always trying to improve the Wedding Website experience for couples so we welcome all of your great ideas.
We will continue to keep this forum updated as we make improvements!
Enjoy your planning!
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An error occurred while saving the commentMichelle R. commented
Any update on this? It would really be great if guests could identify the kids and ages to who will be attending.


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Who's Really Scanning All Those QR Codes? [INFOGRAPHIC]
QR codes are everywhere these days — in fine art exhibits, some cities' building permits, wrapping paper and every imaginable kind of marketing campaign.
QR code-focused startup JumpScan was kind enough to send along a graphically organized representation of some data they've gathered about QR codes — who's scanning them, what kinds of devices they're using and what brands are running QR code campaigns.
Cooler still, you can scan every QR code in this infographic to get more info, making this Mashable's first interactive infographic. So have your smartphones at the ready, and click the image below if you need to see a larger version.
When you're done clicking, scanning and learning, riddle us this in the comments section: When was the last time you scanned a QR code, and what did you get out of it?
Image courtesy of JumpScan.


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Coastal survey shows would-be home buyers are putting lifestyle convenience ahead of peace and quiet.
Forget a quiet, rustic bach on a relaxed beach with uncrowded waves and few people around - New Zealanders want shopping malls, cinemas, good roads and the comforts of the city when choosing a property that's also close to the coast.
A survey provided exclusively to the Herald by property website realestate.co.nz, which displays more than 80,000 listings from all the major real estate companies, shows that Mt Maunganui is the most popular choice for prospective buyers wanting a house near the sea.
The Mount recorded a quarter - 25.2 per cent - or 567,888 hits of all website hits in realestate.co.nz's top 10, while its immediate neighbour, Papamoa, was second with more than 540,000 hits.
Together, these locations in the Tauranga, Bay of Plenty region accounted for almost half of the top 10 most-viewed holiday home locations.
It is the second year in a row that the two coastal towns have dominated search results after both topped the 2011 rankings.
This didn't surprise Realestate.co.nz's marketing manager, Paul McKenzie, , who said the interest in the Bay of Plenty region was linked to lifestyle.
"Tauranga and its surrounding coastal areas are experiencing high levels of beachfront development recently, which naturally results in increased interest and strong demand," he said.
"However, high value, top-end properties valued at more than $1 million in the area are also attracting a lot of interest, and are pushing up prices and demand."
Ross Stanway, Realty Services chief executive, said both the Mount and Papamoa had a good climate, fantastic beaches, access to schooling, medical facilities and good shopping.
Both also had supportive commercial and retail structures and a major roading project - the eastern arterial route - that is due for completion in 2015.
Mr Stanway said even in tough times during the recession both places still appealed to investors and first-home buyers with consistent sales.
"The Mount and Papamoa have always had that appeal," he said.
"You only have to go about two or three streets back from the beachfront and you suddenly have homes that are very, very affordable for investors and first-home buyers."
Thames-Coromandel holiday spots Whitianga, Whangamata and Tairua also featured in the top-10 most searched for locations, but sat well behind Mt Maunganui in popularity.
Another to make the top 10 in eighth place was Paraparaumu, about 50km north of Wellington, which surprisingly sneaked in ahead of another popular Coromandel spot, Tairua.
Only one Auckland beachside property location was on this year's list, Rodney's Snells Beach on the east coast making it into ninth spot.
Waning in popularity is Whakatane's Ohope Beach, which slipped off the top 10 list from its 10th placing in 2011.
Childhood memories add to allure of beachside resort
Gareth Morgan remembers weekends in the early 1960s spent at Mt Maunganui with his dad as they built the family bach.
The economist and philanthropist spent many summers at the Mount and can understand why so many people are attracted to the place.
"It's just a great beach, just marvellous, a lovely place.
"When I was a kid there we used to put the kontiki out all the time - have the barley sugar in the kontiki and when the barley sugar melted the sail would drop - so I had wonderful memories of the place."
The family bach, completed in 1963, is no more. Mr Morgan's father sold the land where it stood next to the local golf course many years ago before it was demolished around 1993.
His lodgings at Mt Maunganui are now a lot more palatial after he bought a $6 million mansion, previously owned by a bankrupt property developer, last year.
His four-storey home on Marine Parade has five self-contained units, a gym, a sauna and a heated swimming pool and extensive sea views.
"It's not just for me, it's for the family too."
Mr Morgan, who was in Australia when the Herald spoke to him, spends a lot of time overseas but was looking forward to returning to his home in Mt Maunganui this month.
"For me it's history really. I grew up there as a kid and that's why we have gone back there.
"It's easy to get to because I just fly there, otherwise it would be seven hours from Wellington."
Location hits
* Mt Maunganui - 567,888
* Papamoa - 541,236
* Whitianga - 190,614
* Raglan - 172,727
* Whangamata - 166,362
* Paihia - 147,265
* Waihi Beach - 133,729
* Paraparaumu - 122,831
* Snells Beach - 108,627
* Tairua - 103,825
Source: realestate.co.nz. Figures from year to December 17, 2012.


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This layout was done for the ETG April BOM Challenge. In honor of Spring, the BOM Challenge theme for this month was Renewal. What is something you do for renewal of your body, mind, soul, environment, etc.? This can be anything--the time you take for yourself, something you do just for you--whether it be daily, weekly, monthly, etc. Or--did you just renew your environment? Possible examples: redecorate a room in your home, plant a garden, or even a new purse or new shoes that make you feel refreshed and renewed, etc.; anything with the Renewal theme! So use your imagination on this one! This challenge is worth 25 points, with a Twist: If you use the word "Renew" or "Renewal" in your LO title, it's an extra 10 points!
So, I truly think the thing that renews me from the inside out, in the depth of my soul daily is truly my relationship with Christ. When I prise him in song, in his word or through lo's such as this. Christ certainly has renewed me in ways that are beyond words and how could I resist not doing my lo on this.
First I just LOVE this pic of Jesus with the lamb and knew as soon as I found it I wanted to use this on my lo. I kept this very simple and let that beautiful pp from K & Company do most of the work for me. I did cut some of the background pp out and let it lay over the pic and then I cut another piece that is to the right with the bluish flowers and glued that down. My title says it all. My journaling are words from the song by Avolon "Renew Me". This was what instantly came to my mine when this challenge was presented. I love these words and what else can I say, this is exactly what he has done for me over the years and still does for me daily, the journaling reads "So renew me, remake me, Undo me, Unbreak me, Come into the empty spaces, Of my broken places, And consume me, Complete me, Pursue me, Redeem me, Let Your Holy Spirit living through me, Renew me, I need you to renew me" just love those words
April 30, 2009
Renew Me - Challenge
Posted by Nina at 11:20 AM
Labels: K and Company, layout, paper crafting, renew, scrapbooking
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The Seeker
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Joined: 12 September 2006
Location: Malaysia
Status: Offline
Points: 136
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Posted: 13 September 2006 at 4:07am
The Seeker
I am writing this article from deep inside my heart to share with you my journey in discovering islam. My search for truth begin nearly 20 years ago. As a young chinese, I am more a free thinker rather than following the usual chinese Ancestor worship. Most chinese are mistaken to be Buddhist. Those who choose to become Christian at least make some thinking and spiritual questioning. To believe in God is easy. But how we deal with religions with its varois people and institutions. This is more difficult. Are not they are almost similar or very different from one another. It also involved race ,language and the society around us. So I define myself as seeker. I am a shy person but also brave to undertake this journey to discover Islam. I begin to read a lot about the great religions and teaching of the philosophers from east and west. I still remember in the 1970s where a magazine called Nuggets of Wisdom really illuminated my life. It contains various aphorisms and teachings from the sages and prophets of God .
Educational Background
First , because I know the malays very well due to my malay educational background, I separate the malay beliefs and culture from the spiritual truth of Islam. I read directly the Islamic teaching by scholars such as Imam Ghazali, Jalaluddin Rumi, Iqbal, Muhammad Asad, Maryam Jameelah, Pickthall, SH Nasr, Martin Lings and a lot sufic stuffs. My three years in
When you are becoming mature around 18 to 20, the attraction toward women take a new dimension. You feel the need to love and to be loved by the other half. Your heart yearn to be confided. You see the beauty and subtle care of the feminine half. You think you must prove your manhood. You are a hero without friends. As seeker, you begun turning to God. You begin to question- oh God, why I am without a true religion ? Why the ancestor chinese beliefs cannot suit me. I am educated. I am enlightened by the modern literatures. I must roam free and be brave to find my own destiny.
Intimate Matters
The hardest thing now is who we can communicate and relate our feelings about God. It is so intimate and precious. Of course, only a respectful and understanding woman can share your concerns. Why , because a woman when she trust you, she really think you are a great guy. She know you can become a hero and challenge the world. She do not want a weakling or a coward dealing with life and death. There are no free love today. You must pay with genuine cares, tricks or worldly attachments. That why your diplomas or degree really help. It ensure you get a good job and ways to find money to support your own life.
To Be Strong
In the beginning, I keep my interest on islam secret from other friends while I am in the campus. I wanted to build the solid knowledge and confidence before becoming a muslim. At that time, I know the inward certainty about islam but not the muslims around me which still not trusty or helpful enough. Who is this chinese guy ? Why should I speak or befriend him ? It is very impolite for a muslim woman to communicate with a chinese student ? What about the muslim guys outside there ?
In 1979, there are only Perkim which deal with new muslims or potential seekers. There are no Abim Outreach, JIM, Darul Fitrah or Macma. I don�t believe in Perkim. So I prefer my own way of learning Islam mainly through books. And a lot reflection, meditation and inner musings. I kept a personal diary on important spiritual encounters. I feels that many of the Quranic messages and Hadiths were addressing to my special needs.
What about my family, how will they react if I became a muslim ? This fear have to be addressed properly. If you know they love and trust you, they will sympathise with your choice of Islam. They need some assurances. How will you cope with your muslims friends, your job and your surrounding. Who will help you when in trouble ? A steady job will almost assure them that you can survive on your own. Answer that you will continue to respect and help your father or mother. Islam teaches all the good ethics as the chinese tradition requires. If you read about Confucius, this is a strong point.
Feeling Safe
With so many chinese muslims today who openly doing dakwah and speak on Islam, you will feel happy and very safe to be among them. Macma as a jemaah give a big boosters. They are many knowledgable and committed chinese muslims leaders ready to guide, teach, counsel and support us whenever necessary. To find and win a new chinese muslim friends is a bonus. They are so few of us around. Brotherhood is blessing of Allah. We need to be united by the hearts and by our collective ibadah.
In those 20 years, I had been learning and interacting with the jemaah of Abim, Tabligh, Arqam and many ulama or ustazs. Until today, I still urge myself to attend kelas pengajian kitab / hadis and tasawwuf or the sufic gatherings. Yes , almost three times per week. Fisabilillah. Travelling for seeking the pleasure Allah. Sitting and remembering Allah together with those blessed by Allah with greater taqwa and adab. Today , the muslims have lost or abandoned this sufic way. They created new organization or modernized islam which stressed on information rather than transformation of the inward. The chinese classics gave emphasis on taking the Way of the Sage/ Sheng Ren or the Superior Man / Chun Tzi. They are the people blessed and guided by Heaven because they followed the principle of Tao. For the muslims, this is the path of sufic masters who purify and elevate the seekers. And make them free and firm on the Deen of Allah.
Embrace The Tiger
I quoted the saying of I Ching : Embrace the tiger and return to the mountain. Embrace Islam- the gift of Allah for us to recover to our adamic being / nature. Hui jiao � the Way of Return to the ancient primodial teaching of Fitra and Tawhid.
Thanks and praise to Allah, now I am able to teach and guide others to Islam after went through all the process of fear, rejection, humility, learning, travel and meeting with all kind of muslims and ulamak. I must thanks many of my teachers who taught me how to respect and love Allah and His Rasul. Taqwa is nothing but adab-proper behaviour toward the inward and outward Reality. Remember, we also have enemy the Shaytan who always ready to whisper and suggest the sweet and wrong things for us to pursue. The weapon against shaytan and nafs is zikrullah and to be a jemaah/ company of mu�minin. Knowledge is a light / nur that will protect us from danger.
Knowledge and Remembrance of Allah
Those who can read, please read a lot about the various teachings of islam . surely you will find that vast literature exist. Only a little scrunity at book shops will show you the right stuffs. But don�t stop with books. You need real teachers or fellow seekers to make your journey safe. Until now, I still spend 3 nights per week to attend class and gathering of knowledge and also special night of zikir where we recite many wirid, doa, Quran, salawat, qasidah/songs of praise and the sufic practices. I cannot bring you to this unless you are ready and brave. Unless your 5 salat/prayers are being fulfilled/performed then we can go further. Many people are afraid being labelled as deviant/sesat/ tak betul when actually they do not have knowledge about the vast tradition of Islam.
So like today, who can tell me what is the teaching of tasawwsuf or sufism ? What are its aims and methods ? Who are the past greater Masters and Guru / Shaykh in these matters ? Any standard reference books on this sufic way ? Alhamdulillah, in
Now I want to give you a few precious doa or ayat Quran that I had memorized for your amalan. This zikir/doa are my companion which I recite whenever free to polish my heart, uplifting my awareness and asking Allah Taala for His vast gifts upon this poor little seeker. I would to end with this beautiful doa�of Prophet Yusuf alaihi salam from the Quran:
Innahu huwal Alimul Hakim.
Rabbi qad atai-tani minal mulki
Wa allamtani min ta�wili li-ahadis
Fatiiras samawati wal-ardh
Anta Waliyyi fid Dunya wa fil-Akhirah
Tawaffani musliman
Wa alhiqni bis-solihin.
(Verily my Lord is merciful-caring
to whom He choose,
abuzuhri shin
Senior Member
Joined: 20 March 2004
Location: Australia
Status: Offline
Points: 369
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Thanks for that Sidi. Looking forward to more of your posts! With love,
"I am a slave. I eat as a slave eats and I sit as a slave sits.", Beloved, sallallahu alyhi wa-sallam.
Senior Member
Joined: 12 September 2006
Location: Malaysia
Status: Offline
Points: 136
Post Options
Warmest Greeting of Peace,
Dearest readers now can travel/surf further into my personal journals and blog at http://abuzuhri.blogspot.com/ . Where strangers and seekers from east and west meet over a Cup of Tea of Experience. A Tiger out the Cave and we sing the Mathnawi as Rumi gently illuminate his audiences. We also like to share with you the piercing insights and wisdom from the rich Chinese Philosophy from the islamic viewpoints. this is the weapon and art of da'wa. Qingzzzhen jiao. Ming bu fu shi. Ask and knock on the door. We will serve you at our Tatami Hut, insya'allah.
maas salama, cai jian.
abuzuhri shin
abuzuhri shin
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text: Bars Bars are the perennial meeting ground for all things social, romantic, and professional. Whether it s hanging with friends, meeting a date, or blowing off steam with colleagues after a long day of work, Albuquerque bars are where everyone goes to meet, greet, and commiserate. While it may seem like very little separates the average bar from all the rest, an increasing number of Albuquerque bars are going out of their way to become unique and lure potential regulars by catering to their specific tastes and interests.


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Gluten-Free Tuesday: Pumpkin Whoopie Pies Recipe
Delicious, no-compromise recipes for those who need to live a gluten-free lifestyle, but don't want it to taste like it.
A while ago (OK, several years ago), my husband saw a display of pumpkin whoopie pies in a bakeshop. His response? "You should make a gluten-free version." My response? "I'll put it on my list." And that's just where those pumpkin whoopie pies remained.
I'm not sure why I resisted baking them. I think I believed that whoopie pies should be chocolate, not pumpkin. Silly, I know. Each fall, he'd gently suggest I make a batch and each fall I didn't. Until now.
Of course, now I'm kicking myself for waiting so long. In fact, I think I like pumpkin even better than the traditional chocolate version. (My husband might have smirked when I told him this. But he was eating a whoopie pie at the time. So I can't be sure.) Like traditional chocolate whoopie pies, this recipe makes a dense cake that's sandwiched together with a light, creamy center. Which brings me to....
The filling. I grew up eating whoopie pies that were held together with a filling made from butter and marshmallow Fluff. To this day, that's my preferred filling.
Yet I know many people don't share my affinity for the white stuff. And, if you are egg-free, marshmallow fluff is out because it contains egg whites. Happily whipped cream cheese filling complements these pies perfectly. (See below for an egg-free / dairy-free replacement.) Now, I'm not going to say that I prefer the cream cheese filling over the Fluff-based filling BUT I really like it. While making it, I discovered that really creaming the cream cheese and butter together until it's so light that it's almost white was the key to a fluffy filling.
Egg-free? Replace the two eggs with 2 tablespoons ground flax meal and 1/4 cup hot water. Whisk together the flax and water and allow it to stand for five minutes. Add as you would the egg.
For the cakes: Replace the butter with a solid dairy-free shortening (like Crisco or Spectrum vegetable shortening) or lard. Use as directed. A liquid oil can be used to replace the butter; however, I found the cakes spread when made with oil and had a very moist—almost muffin-like texture—instead of the dense cake-like texture I prefer in a whoopie pie.
For the filling:
For the marshmallow filling: Use all shortening to replace the butter.
For the cream cheese filling Use a dairy-free cream cheese.
Smaller Pies: Traditional whoopie pies are BIG. If you'd like a smaller treat, scoop batter, about 2 tablespoons each, onto prepared baking sheet. Reduce baking time from about 20 minutes to about 12. Check the cakes after eight minutes.
- Yield:makes about 12 whoopie pies
- Active time: about 30 minutes
- Total time:about one hour
- 4 ounces (1 cup) white rice flour
- 2 3/4 ounces (1/2 cup) sweet rice flour
- 2 ounces (1/2 cup) cornstarch or potato starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1/2 cup (1 stick) butter, softened
- 7 ounces (1 cup) granulated sugar
- 2 large eggs, at room temperature, lightly beaten
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- Marshmallow Filling
- 1/2 cup (8 tablespoons) unsalted butter, at room temperature
- 1/4 cup vegetable shortening
- 3/4 cup powdered sugar
- 1 jar (7 1/2 ounces) marshmallow crème
- 1 teaspoon pure vanilla extract
- Cream Cheese Filling
- 6 ounces cream cheese, softened
- 4 ounces unsalted butter, softened
- 8 ounces (2 cups) powdered sugar
- 2 teaspoons milk
- 1 teaspoon vanilla extract
1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside. In medium bowl, whisk together dry ingredients. In large bowl, or bowl of stand mixer, cream together butter and sugar until thick paste forms, use medium high speed. With the mixer running, add eggs in a slow and stream. Stop mixer. Scrape down the sides and bottom of the bowl. Turn mixer on, mix to combine, about 30 seconds.
Add half the dry ingredients. Mix until thoroughly incorporated. Stop mixer. Add pumpkin and vanilla extract. Turn mixer on to medium. Mix until combined. Once again, turn off mixer. Add remaining dry ingredients. Turn on mixer, mix until a thick batter forms.
Drop batter, about 1/4 cup each, onto prepared baking sheet. Whoopie pies spread during baking. Be sure to space each cake about two inches apart. Bake until cakes are golden brown, aromatic, and firm to the touch, about 20 minutes.
Remove pan from the oven. Allow cakes to cool on the pan for five minutes before transferring the cakes to a wire rack to cool completely. (Use a metal spatula to transfer the cakes.)
While cakes cool, prepare the filling. For the marshmallow filling: In a medium bowl, cream together the butter and vegetable shortening until light and fluffy. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.) Add the powdered sugar and beat until combined. Add the marshmallow creme and vanilla extract. Mix until fluffy. For the cream cheese filling: Cream together cream cheese and butter in a medium bowl until light and fluffy, about 45 seconds. Add powdered sugar, vanilla, and milk. Mix to combine. Filling should be fluffy. It it's too thick, add another teaspoon of milk to thin.
Sandwich cooled whoopie pies together.
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