In Late Winter We Ate Pears Pre-Publication Previewchelseagreen
More than a cookbook, In Late Winter We Ate Pears is a love affair with a culture and a way of life. In vignettes taken from their year in Italy, husband and wife Caleb Barber and Deirdre Heekin offer glimpses of a young, vibrant Italy: of rolling out pizza dough in an ancient hilltown at midnight while wild dogs bay in the abandoned streets; of the fogged car windows of an ancient lovers’ lane amid the olive groves outside Prato.
This is a pre-publication preview.
Our Favorite Brunch Spots in Downtown Orlando & Winter Park - Olde Town BrokersOlde Town Brokers
Who doesn’t love a relaxing Sunday morning? We know we do! Sleeping in, waking up slowly, and then heading to Downtown Orlando or Winter Park for brunch. But with so many fantastic restaurants in the area how are you supposed to choose? Well, don’t worry. We’ve got you covered. Here are a few of our favorite places.
Read this blog:
http://oldetownbrokers.com/blog/brunch-spots-downtown-orlando-winter-park/
Website: http://oldetownbrokers.com/
In Late Winter We Ate Pears Pre-Publication Previewchelseagreen
More than a cookbook, In Late Winter We Ate Pears is a love affair with a culture and a way of life. In vignettes taken from their year in Italy, husband and wife Caleb Barber and Deirdre Heekin offer glimpses of a young, vibrant Italy: of rolling out pizza dough in an ancient hilltown at midnight while wild dogs bay in the abandoned streets; of the fogged car windows of an ancient lovers’ lane amid the olive groves outside Prato.
This is a pre-publication preview.
Our Favorite Brunch Spots in Downtown Orlando & Winter Park - Olde Town BrokersOlde Town Brokers
Who doesn’t love a relaxing Sunday morning? We know we do! Sleeping in, waking up slowly, and then heading to Downtown Orlando or Winter Park for brunch. But with so many fantastic restaurants in the area how are you supposed to choose? Well, don’t worry. We’ve got you covered. Here are a few of our favorite places.
Read this blog:
http://oldetownbrokers.com/blog/brunch-spots-downtown-orlando-winter-park/
Website: http://oldetownbrokers.com/
Buy Sandwich and Salad from Ingallina Box Lunch; Give us a day's notice heads up and your party platters will be ready for pick up at your local Shop or if possible delivered to you at Seattle, Portland, Los Angeles, Phoenix and Nearest Cities.
Buy Sandwich and Salad from Ingallina Box Lunch; Give us a day's notice heads up and your party platters will be ready for pick up at your local Shop or if possible delivered to you at Seattle, Portland, Los Angeles, Phoenix and Nearest Cities.
PROCESSO INTEGRADO ETF: EB/GA. PROTOTIPAGEM RÁPIDA DE CIRCUITOS INTEGRADOS. ÍNDICE pag.: Resumo. 01 I - Introdução. 03 Informações Básicas sobre Processos e Equipamentos. 05 II - Fluxograma de Processo ETF1-EB/GA. 06 I I I - ETF-EB/GA: Equipamentos & Receitas. 11 IV - ETF-EB/GA: 21 vi.a . Detalhamento Técnico do ETF1-EB/GA. vi.b . Introdução a Caracterização Estrutural. vi.c . Estimativa dos Tempos da Etapas de Processo V - Acessórios & Materiais de Consumo 34 VI - PERSPECTIVAS PARA O ANO DE 1999. 38 VIII - Referências 40 RESUMO. Visando a execução do projeto "Prototipagem Rápida de Circuitos Integrados" fase ETF1-EB/G.A. (ETAPAS FINAIS COM UM NÍVEL DE METAL, "GATE 2500 por Litografia Eletrônica), elaboramos um fluxograma completo das etapas de processo para etapas finais a partir de um nível de metal (ETF1), bem como especificamos a lista de equipamentos, acessórios e materiais de consumo necessária para a sua execução. Este processo ETF1 esta baseado na existência de uma lâmina de silício pré-processada, onde já foram realizados todas as etapas iniciais de processo, bem como a deposição do primeiro nível de metal (M1), do isolante dielétrico e, do segundo nível de metal (M2). Esse processo foi extensivamente discutido com vários pesquisadores do ASP/MP – Bélgica – como parte da atividade de Pós-Doutorado/1993 e foi, na época, considerado realizável. 0 processo ETF1-EB/GA compreende 2 etapas estruturais, a saber: 1. abertura das interconexões do metal 2; 2. formação da camada passivadora com abertura dos contatos. Incluso a essas etapas estruturais, esse processo possui:
Pengunaan tepung terigu protein rendah yang berkualitas akan membuat tekstur biskuit kreasi anda menjadi lebih renyah dan hasilnya pun maksimal.
Sumber : http://www.bungasari.com/
Abstract: This presentation discusses multi-factor authentication, and what to look for if you are planning a product refresh, or implementing a solution for the first time. Since there are over 200 vendors, it is not easy to select the best solution for your needs. The goal of this presentation is to arm you with questions to ask, plus identify some suboptimal technologies to avoid. Your feedback to vendors will help them provide better, more secure products and services.
Is this weird to you?
A law firm sending you stress-reducing recipes. Yea, if we were you, that probably would sound a tad odd to us too. But this is how we see it. When you have an accident, you suddenly have this big thing in your life to worry about. So we do all we can to get our clients back to their normal lives. And worrying about all the everyday little things we all deal with. Hopefully, these tasty recipes will help you manage them a bit easier. Now that’s not so weird, is it?
The law offices of Kinney, Fernandez & Boire, P.A.
Every year we have our staff submit their favorite recipes. This year, we did it with a camping theme. Enjoy some of these camfire-tested delights from Team StickerGiant.
Enhance your holidays with the Home for the Holidays Handbook. Discover inspirational ideas on holiday home decor, helpful home safety and entertaining checklists, creative recipes, gift wrapping ideas, and more!
Recipe Format for Café Laura (and HM courses)Header Information.docxdanas19
Recipe Format for Café Laura (and HM courses)
Header Information:
Name of Recipe and Author – recipe name should have enough detail to clearly describe the item in simple terms.
Yield Information - # of Portions (how many people this will serve), Recipe Yield (total volume or weight of the recipe), Portion Size (how much each person will be served), any special notes in “yield description” box. Portion size needs to be specifically detailed so employee would know the exact portion size of all parts of the recipe that will be served. Eg. Turkey = 4 oz, Gravy = ¼ cup NOTE: “1 ea.” typically does not work.
Mise En Place:
Small Equipment: Small equipment and tools for preparation and serving, measuring tools, all holding pans or containers, serving utensils, and dishes, etc. This is listed in the Mise en Place section (Excel) or “author notes” after the Plate and Garnish stage in CulinarE Companion - CEC)
Ingredients: Ingredient mise en place: EP amounts of ingredients, clearly described, listed in order of use in Ingredient Section (Excel) or under Preparation Stage (CEC), with specific preparation instructions for each ingredient. Eg. Red Bell Pepper, fresh, medium dice or Black Pepper, course grind
List all with EP amounts – this is a measure that would be exactly the same every time you make the recipe! Don’t forget the garnish! CEC - you must choose ingredients from the pop-up menus…you can’t just type the ingredient name in the box. Additional detailed ingredient information and simple or minor ingredient preparation can be given in the “preparation” space to the right of each ingredient. Eg. Fresh, Canned, Frozen, Peeled and ½” dice, lightly beaten, brunoise, julienne, or other information specific to just the ingredient.
Procedures:
Preparation (Title of First Stage):
Procedures are consecutively numbered steps to be implemented in the preparation of the recipe up until service time. Think: Anything that you can do ahead of time that doesn’t negatively affect the quality of the end product!
These steps typically should NOT include ingredient amounts, except for batch amounts, if needed. Remember steps include – doing something to ingredient(s), putting in a specific pan or container that will be stored or go to the line, and instructions for taking to a specific location in the kitchen (Café Laura in this case.) Don’t forget CCPs and limits. Also remember any pre-heating of equipment or heating/chilling plates, etc. needs to go in this section if it hasn’t already been detailed under mise en place.
If you find a specific procedure is too complicated to explain in words you can use something like “see kitchen manager for demonstration”, but then be prepared to demonstrate! You can also use sub-stages if necessary for more complicated preps.
Line Prep/Service (Title of a Stage):
This is what is happening during the hours Café Laura is open for service! This section has instructions for batch amounts/instructions fo.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Francesca Gottschalk - How can education support child empowerment.pptxEduSkills OECD
Francesca Gottschalk from the OECD’s Centre for Educational Research and Innovation presents at the Ask an Expert Webinar: How can education support child empowerment?
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
1. Marketing is the hard part! Or Don’t plant a seed until you have a market!!! Paul’s first rule of profitable farming
2.
3. High Tunnels lend themselves to many types of marketing: Direct Marketing such as Farm Stands, Farmers Markets, CSA (Community Supported Agriculture) and Restaurants as well as Wholesale and Produce Auctions.
4. Direct Marketing Allows farmers a way to capture a larger share of the consumer dollar And from a consumers point-of-view, purchasing from a local farm not only renews their lost relationship to the food they eat, but also helps the local economy and helps preserve family farms. Remember, we’re riding the crest of a huge new movement, all about buying local foods!
5. Successful Direct Marketing Approaches Things to consider when developing a marketing strategy Farm goals (primary income, secondary income, lifestyle?) Short term goals ( They should be simple, then build on success) Your personality (sometimes I think this should go first!) Financial resources Farm infrastructure Realistic appraisal of your market
6. In order to establish the scale of your operation you need to take stock of your resources. They include: Your physical condition and experience (expertise) Land, infrastructure, equipment, financial status Labor force (if necessary) Market size and location Transportation and cooling We believe in starting small and expanding as we gain knowledge and market share.
9. Selling at a farmers’ market gives us the opportunity to interact with our customers and fellow farmers. It also provides us with a captured audience to solicit email addresses!
10. It helps to have beautiful produce and LOTS of it.
11. and it probably means getting up way before the sun has risen in order to load, drive to the market and get set up.
14. The feeling you get at the first farmers markets in mid-April when your booth is chock full of a variety of beautiful produce from your high tunnels is hard to describe.
15. And those early morning jitters waiting for the customers to show up…
18. Quick! Go restock. I’m sure we have more in the truck!! (Actually, she’s thinking “We have 11 different varieties of lettuce out on the table and you want a different one?!?!?!”)
19. And as spring turns into summer we keep the customers coming back with an ever increasing and changing selection.
20. Set your produce apart… Custom tags work well and look terrific!
21. But as the market comes to a close at the end of October, we look for other ways to sell our fall and winter produce. Where did all the customers go?
22. We tried mailing a flyer once a month to our customers with a minimum of success
23. and then we tried calling our customers, only to find out that phoning had it’s own list of problems.
25. Soon we learned that email is a great way to market your produce!
26.
27. Sample Email Hi! The following is what we will have for delivery on Saturday, December 15th. If you want to place an order, please email us by midnight on Thursday evening. Delivery will be made between 8 AM and 11 AM on Saturday morning. If you are not going to be home but would like a delivery, please leave an insulated cooler in a protected area and we'll leave your produce there. Please note that there is a $7.50 minimum order and there will be a $2.50 delivery fee added to all orders. Our next delivery will be on Saturday, December 22nd . Mesclun - This is a mixture of baby lettuce and mixed baby greens, washed and spun-dried. First cutting, premium quality! 1/2 pound bag is $4.50 or 1-pound packaged in 1/2 pound bags is $9.00 Spicy Baby Greens Mix - For those of you who prefer a bit of "zip" in your mesclun, add a bag of our spicy baby greens mix to our mesclun. It's our special blend of colorful, pungent, spicy greens. 1/4 pound bag is $3.00 Spinach - succulent, mouth-watering young leaves, just bursting with flavor $4.50 per 1/2 pound bag These leaves are washed and spun dried. Braising Mix - A blend of flavorful greens, great for adding to a stir-fry. $4.50 per 1/2 pound bag. Arugula - Very young and tender, peppery green. Try it with a balsamic vinaigrette with garlic and add a few walnuts for crunch. $2.50 per bunch (about 2 ounces)
28. Swiss Chard - young, beautiful colored stems and bright green leaves. $3.00 Here's a wonderful recipe for Swiss Chard from one of our friends: It's pretty simple really. I start by chopping the greens into pieces. I like to cut the stems in larger pieces so they hold up a little better during cooking and still have a little bite to them when they are done. I heat some olive oil in a skillet, maybe two tablespoons at the most, just enough to thinly cover the bottom of the pan, toss in the chard, salt and pepper, give it a good toss to get the leaves nice and coated with oil put a lid on and let it start to cook down. When it's about half way done I put in 3 or 4 cloves of garlic that I've sliced really thin. I cook that for a few minutes then add about a tablespoon of balsamic vinegar and probably about 1/4 cup of red wine and then cook it uncovered until most of the liquid has evaporated. It turns out fantastic every time. We can't get enough. I've even gotten a couple people who say they don't like spinach to try it, and love it. Collards - large, blue-green leaves, mild flavored (limited supply) $3.00 per bunch Kale - A mix of both White & Red Russian - leaves just bursting with sweetness and flavor! $3.00 per bunch Carrots – A bunch of mouth watering, sweet as candy but good for you, died and gone to heaven flavor that can’t be beat! $4.00 Pak Choi - white-stemmed, dark-green leaves, great taste! Wonderful in a stir-fry, or fabulous on a fresh veggie platter! And new this fall...Red Choi! Dark maroon leaves with green undersides. $2.00 each Tatsoi - beautiful dark green, spoon shaped leaves on light green stems. Very mild tasting, good for you. Eat it steamed over rice, or another great addition to a stir-fry. $2.00 each Napa cabbage - really, really crunchy and full of flavor - $3.00 each Thank you! Paul & Alison Wiediger
29. Paul and Alison, We would like to place the following order for Saturday, December 8. Mesclun- 1/2 lbs. $4.50, Head of Romaine 1 $2.00, Green Cabbage 1 $2.00, Eggs 1 doz. $4.00, Frozen Chicken 1 (4lbs.) $16.00, Delivery $2.50, Total $31.00 This is our first order, so we are providing the following information; Gary and Sharon, Dxxxxxx 679 Mxxxxx Way, BG.KY 42101 Directions: Follow Hwy 231 (Morgantown Rd.) out of Bowling Green. Approximately ### miles after crossing the Natcher Parkway, turn right on Hwy #### . Go to the top of the hill and turn left. We live about half way down ??????? Way on the left. Since there may not be anyone home, we will be leaving a large cooler behind a Pontiac Lemans in the driveway with an envelope enclosing the payment. We look forward to your delivery. If you do not have any particular item, please refund or credit us for the next time. Thank you, Sharon and Gary. Then our customers begin to respond sending us emails such as the following:
30. Once we’ve received all of our orders, we determine the most efficient delivery route, and enter our customer‘s orders on a spread sheet.
31. Produce Order Form 1 Pam 2 1 1 1 1 2 1 3 4 1 2.50 62.00 2 Sarah 2 1 1 1 1 1 2 3 1 1 2.50 46.00 1/8/2011 Box # Customers ITEMS QTY PRICE Mesclun 1/2 pound 4.50 Spinach 1/2 pound 4.50 Green Leaf lettuce 2.00 Red Leaf lettuce 2.00 Green Romaine 2.00 Red Romaine 2.00 Buttercrunch - grn 2.00 Buttercrunch - Red 2.00 DeerTongue lettuce 2.00 Curly kale 2.50 Russian kale 2.50 Tuscan kale . 2.50 Swiss Chard 2.50 Collards 2.50 Salad turnips 3.00 Radishes 2.50 Carrots 3.50 New Red Potatoes 4.00 Tatsoi 3.00 Napa Cabbage 3.00 Eggs 4.00/doz Delivery 2.50 Total
32. Hey Zach! Your order total comes to $38.25 We ’ ll drop it off mid to late morning, somewhere between 10:00 and 11 AM. If you aren’t going to be home, or don’t want to be disturbed, just leave a cooler out on your porch along with your check and we’ll drop it off there. Thanks! Paul & Alison The day before delivery we email our customers with a total of their order and an approximate time for when we’ll be delivering. This helps to remind our customers that they have placed an order with us and we will be delivering tomorrow, and it really speeds up the process because the customers know how much they owe and many have a check already made out or leave cash in an envelope.
34. From: coyote tiffany [mailto:xxxxxxxxxx@hotmail.com] Sent: Saturday, November 06, 2010 12:15 PM To: [email_address] Subject: RE: ANF all natural produce & artisanal bread available for on-farm pick up, Sat Nov 6 th I wanted to let you know that the veggies are wonderful! (I know you already know this!) We really enjoyed a nice salad last night and my husband complimented the sweetness and crisp of the lettuce. But my favorite part about your produce is hearing Levi say with such sincerity, "Oh, thank you Mama. I love their broccoli!" when I ripped off a hunk for him to munch on while we drove home from your farm. Thanks again for providing such tasty and healthy produce and for allowing us to buy it from you. Tiffany And although it’s rewarding being paid for our products, emails like this are the frosting on the cake!