DOCSLIB.ORG

WSIU, WUSI, WSEC, WMEC & WQEC DT3 (SD2) CREATE Programming

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

WSIU, WUSI, WSEC, WMEC & WQEC DT3 (SD2) CREATE Programming Schedule for July, 2020 as of 06/15/20 Wednesday, July 1, 2020 12am 100 Days, Drinks, Dishes and Destinations. CC #205 In the culinary adventure series 100 DAYS, DRINKS, DISHES & DESTINATIONS, Emmy and James Beard Award-winning wine expert Leslie Sbrocco travels the world with glass and fork in hand, indulging in delicacies, uncovering local hangouts, meeting talented artisans and visiting both up-and-coming and acclaimed restaurants, wineries and breweries. This season, Leslie explores San Francisco's Chinatown and Calistoga, California before jetting off to Vienna, Austria; Budapest, Hungary; and Normandy, France. TVG 12:30 Nick Stellino: Storyteller in the Kitchen. CC #203 The Vegetarian. While pondering life as a vegetarian, Nick discovers some fabulous new dishes loaded with spectacular flavors. Dishes include: Chilled Cantaloupe Soup / Salmon with Spinach and Pancetta Cream Sauce / Biancomangiare (Sicilian Almond Pudding). TVG 1am Moveable Feast with Fine Cooking. CC #705 Beachside In Brighton. We are in Brighton, a beautiful English seaside resort town, in this episode of Moveable Feast with Fine Cooking. Host Alex Thomopoulos is here to cook a feast with acclaimed chefs Michael Bremner and Sam Lambert. To gather the freshest fish, the chefs head to Brighton & Newhaven Fish Sales, where fisherman deliver the daily catch straight from the sea, then to inland to Namayasai, a gem of a farm that grows an exquisite array of Japanese vegetables. And finally, they travel to Saddlescombe Farm & Newtimber Hill, where sheep graze in the scenic British countryside. Back at Chef Michael's waterfront restaurant, Murmur, the trio cooks a delectable feast with the daily catch and an Herby White Wine Butter Sauce, Fire-Roasted Lamb, and Shrimp Shu Mai. TVG 1:30 Moveable Feast with Fine Cooking. CC #706 Northern Spain. Host Pete Evans travels to beautiful Bilbao, Spain, in this week's episode of Moveable Feast with Fine Cooking. Pete's here to cook up an incredible feast with star chefs Agustin Araquistain and Dani Lopez. Gathering inspiration from this incredible region, the team heads out to the seaside town of San Sebastian, where they sample an assortment of small traditional snacks called pintxos. Then they jump in to make their own versions, including Anchovies with Guindilla Chiles and Olives; Blood-Sausage-Stuffed Piquillo Peppers; Shrimp, Hard-Boiled Eggs, and Aioli; and a mouthwatering Squid with a Basque Vinaigrette. Leaving San Sebastian, they visit a farm in scenic Getaria to learn about Idiazabel, an artisanal cheese made with sheep's milk from the farm's herd. Heading back to San Sebastian, the chefs roll up their sleeves at the Mimo Cooking School and cook up a delicious Basque-inspired meal with Steak and Roasted Piquillo Peppers; Tear-Shaped Peas with Artichokes, Asparagus, and Carrots; Stuffed Squid with Ink Sauce; Kokotxas "Pil Pil," and a Sheep Milk Custard with Walnut Ice Cream for dessert. TVG 2am Ciao Italia. CC #2821 Cooking with the King / Cucinare Con Il Re. Seafood super chef Jasper White invites Mary Ann to lend a hand preparing two of his signature dishes; Golden yellow Fettucine with Mussels, Saffron, and Cherry Tomatoes, followed by crispy, crunchy Almond-Crusted Fish. And what's the perfect side? Surprise, surprise, it's Jasper's lemon tangy Fennel Slaw. Beautiful bounty from the sea.. for thee. TVG 2:30 Lucky Chow. CC #304 Food As Wellness. As bone broth and kombucha line the shelves of your local grocery store, we take a closer look at "food as medicine". From visits to the Traditional Chinese Medicine Centre in China, Manhattan Chinatown's Po Wing Market and Seoul's Kimchi Museum, we learn that food is so much more than just sustenance. TVG 3am American Woodshop. CC #2710 Mid-Century Modern Nightstand with Jaida!. This style is a key element in many homes today. Clean. Simple. Functional. Jaida's work inspires us to create a nightstand of our own. Maple and Mahogany make it all work! TVG 3:30 Woodsmith Shop. CC #1206 Weekend Workbench. In the Woodsmith Shop, everything centers on the workbench. It doesn't have to be a daunting project to make. Learn how to make a strong and sturdy bench in a weekend. TVG 4am Rick Steves' Europe. CC #910 England's Cornwall. The far southwest of England is a world unto itself, with a persistent Cornish culture. He explores a world of flowers springing from towering hedges, a tin-mining heritage going back to biblical times, salty pirates' towns and fishing villages, and the Land's End of England. Then, side-tripping deep into the vast and mysterious Dartmoor National Park, he hikes to forgotten stone circles and chase wild ponies. TVG 4:30 Best of the Joy of Painting. CC #3610 The late Bob Ross delights and encourages the painting hobbyist. The soft-spoken Ross paints natural scenes, including his trademark "happy" clouds, mountains and trees, while soothingly offering words of encouragement to those painting at home. TVG 5am Make It Artsy. CC #808 Fresh Twist. Take a risk and try a fresh twist on a time-honored style. First, host Julie Fei Fan Balzer turns a favorite fabric quilt into paper art. Then, Jacqueline Sullivan is back with more alcohol ink as paint to make a lantern. Finally, Leslie Rogalski has a quick and easy jewelry inspired pattern for a half moon pendant. TVG 5:30 Start Up. CC #703 Rocky Mountain Archery - Fort Collins, Co. Stewart King has been actively involved in archery for over 32 years. As an accomplished tournament target archer, he's practiced at several different facilities over the years. So, when he decided to switch careers and start Rocky Mountain Archery, he had a pretty clear vision of the archery destination that he wanted to create. This family business story is about perseverance and creating a life around what you love. TVG 6am Knit and Crochet Now. CC #1004 Hooded Scarves. When the wind is blowing, nothing is cozier than a hooded scarf that does double duty as a hat AND wrap. The featured crochet pattern is a cabled scarf, the Hoodie Scarf, with Toni Lipsey. Then it's time for a fun technique - did you know you can crochet with plastic bags? Lee Sartori shows you how in the Technique Corner. Rohn Strong and the Hoodie Shawl close the show. Wear it as a shawl or pull it up over your head for an instant hood. TVG 6:30 Painting with Wilson Bickford. CC #603 Remember When, Part 2. In days gone by, folks would have to venture out to the old well-pump to fetch a pail of water. Today's generation has probably never experienced that chore, but many of us 'older folk' have. Do you Remember When? In part 2, Wilson adds the details and finishing touches to this summer scene. TVG 7am Garage with Steve Butler. CC #110 Shaker Bench. Steve builds a classic bench from Hancock Shaker Village. TVG 7:30 Classic Woodworking. CC #103 Round Side Table. Host Tom McLaughlin welcomes guest and veteran woodworker Terry Moore to his wood shop on this episode of Classic Woodworking. Terry shares his technique for designing a dramatic sunburst walnut veneer pattern on a round side table while Tom heads to the lathe to show how to turn an Art Deco-inspired column. The two collaborate on the cross lapped joinery feet and the end result is an elegant, smooth, intriguing piece which is very pleasing to the eye. TVG 8am Kevin Belton's New Orleans Celebrations. CC #110 Catfish Fest. Smoked Catfish Dip; Potato Chip Crusted Catfish Nuggets with Creole Mayonnaise; Catfish Tacos with Chimichurri Sauce. TVG 8:30 America's Test Kitchen from Cook's Illustrated. CC #1909 Chicken and Biscuits. Test cook Becky Hays and host Julia Collin Davison make the perfect Indoor Pulled Chicken. Tasting expert Jack Bishop then challenges host Bridget Lancaster to a tasting of basmati rice, gadget critic Lisa McManus reviews the gadgets you didn't know you needed, and test cook Erin McMurrer unlocks the secrets to making Ultimate Flaky Buttermilk Biscuits at home. TVG 9am Burt Wolf: Travels & Traditions. CC #1605 St. Augustine, Florida. St. Augustine, Florida is the oldest city in the United States. Burt tours the town, looks into the history of Henry Flagler who built a railroad that turned Florida into "The American Riviera." He also visits Flagler College and learns about their Coastal Environmental project. St. Augustine was the place where the Spanish Conquistador, Juan Ponce De Leon searched for the Fountain of Youth. Throughout the program, Burt continues that investigation, with considerable success. TVG 9:30 Samantha Brown's Places to Love. CC #301 Budapest, Hungary. Samantha takes in the stunning views overlooking the entire city atop Fisherman's Bastion on the Buda side of the Danube. At the opulent New York Cafe, Samantha experiences the local coffee culture and samples some tasty treats. Off to the Szechenyi Thermal Bath, Samantha takes the time to soak and swim in these popular relaxing mineral pools. At the Hungarian Parliament, Samantha enjoys the grand beauty of this historic building. Meeting up again with her friend she visits the Michelin-rated Stand restaurant and tries their elegant spin on traditional Hungarian Goulash. Budapest is all about classical music particularly at the Franz Liszt Music Academy, where she chats with world-class violinist Joshua Bell about his music and Budapest's influence upon him. Following the theme of music, Samantha enjoys skyline views atop the Aria Hotel Budapest, a hotel dedicated to music and musicians. The Dohany Street Synagogue is the world's second oldest synagogue and is Samantha's next stop, where she takes in its history with Chief Rabbi Robert Frolich.
Recommended publications
  • Affinities: a Journal of Radical Theory, Culture, and Action

    Affinities: a Journal of Radical Theory, Culture, and Action

    Journal Editors’ Introduction RICHARD J.F. DAY and SARITA SRIVASTAVA Please join us in celebrating the first issue of Affinities: a Journal of Radical Theory, Culture, and Action. Our hope is that this journal will be a space where conversations and shared projects among academic, activist, and artistic communities can flourish. Many of us are simultaneously academics, activists and artists; however, there are few spaces where these connections are acknowledged and cultivated. This issue, on Autonomous Spaces, begins the kind of inquiry we hope to see continue in this journal. How are activists, academics and artists crossing the historical boundaries of progressive politics, identities and theories? What are the common paths of groups, movements, communities, and peoples engaged in challenging and creating sustainable alternatives to state and corporate forms? What are the inequalities and forms of oppression that trouble these experiments? We are committed to publishing both academic and activist writing on these and other questions, as well as other forms of cultural production. Starting a new journal is a tremendous amount of work, and we owe many thanks to members of the editorial board for their guidance in setting up the policies and practices of the journal, to Sean Haberle for his organizational help, to Kevin Stranack, Mohamed Abdou, and especially Eric de Domenico, for their work on the website, layout, and design. We would also like to acknowledge the contributions of Enda Brophy, who has put together an excellent cast of contributors on the topic of autonomous spaces, and has been a tireless and joyful co-worker. And finally, we must thank all the contributors to this inaugural issue – their diverse contributions on autonomous spaces have helped to make Affinities the kind of space we had envisioned.
  • F I R S T C O U R S E S E C O N D C O U R

    F I R S T C O U R S E S E C O N D C O U R

    FIRST COURSE Maine Lobster Salad 11 Organic “Fried” Egg, Parsley, Créme Fraîche and Caviar Cream Veal Sweetbreads 10 Buttermilk Celery Salad, Haricot Vert, Hedgehog Mushrooms and Sherry Vinaigrette Braised Pork Belly 9 Cider, Bourbon Barrel Soy Sauce, Caraway and Miso Caraway Gnudi 11 Hen of the Woods Mushroom, Braised Beef Cheeks and Swiss Chard Potato Wrapped Tuna 12 House Cured Bacon, Brussels Sprout Salad and Worcestershire Aioli Roasted Squab Breast 12 Yukon Gold Potato Salad and Hibiscus Sauce SECOND COURSE Oyster Velouté 10 Sweetbread Torchon, Tapioca Pearls and Poached Oyster Asian Style Chicken Broth 8 Vermicelli Galette, Kentucky Soy and Chicken Confit Mâche Salad 7 Fig and Brie “Grilled” Cheese, Port Wine Yuzu Vinaigrette and Candied Currants Blue Cheese Beignets 7 Spiced Honey Gastrique, Tart Greens, Butter Pears and Almond Tuile House Smoked Salmon 11 Tat Soi, Potato Pancake, Golden Raisin and Vidalia Onion Marmalade Salt Cured Foie Gras 13 Baby Arugula, Late Harvest Riesling and Pomegranate Gelée Baby Red Romaine Caesar 7 Grilled Crustini, White Anchovies and Garlic Parmesan Dressing Consuming raw or under cooked meat and seafood may increase your risk of food bourne illness. ENTRÉES Three Hour Prime New York Strip Loin 27 Semolina Gnocchi, Curly Spinach, Carrots and Red Wine Braised Ox Tails Braised Short Ribs 24 Spinach Gnudi, Salsify and Enoki Mushrooms Arctic Char 27 Littleneck Clams, Shimejii Mushrooms, Veal Sweetbreads and Verjus Sauce Roasted Duck 25 Braised Cabbage Pierogi, Cipollini Onions and Grain Mustard Sauce
  • LTL Compilation

    LTL Compilation

    30 days to your Low Tox Life - Class of March 2015 End of Course PDF compilation 30 days to your Low Tox Life - Class of March 2015 End of Course PDF compilation Day 1: Before we can fly, it’s important to get grounded Day 2: A “fake smells” stocktake, perfumes and a close look at candles Day 3: Endocrine disrupting chemicals – the rest of them! Day 4: A Low Tox Mind with a meditation led by Katie Kendall Day 5: Low Tox Home Cleaning – Kitchen, bathroom and multipurpose Day 6: Low Tox Laundry Day 7: Low Tox Face – Cosmetics, skincare & men’s face & shaving Day 8: BODY: Scrubs, lotions, sun care and self-tanning Day 9: The Antibacterial Myth – Are we ‘too clean’? Day 10: Personal Hygiene – Pits, time of the month, sexy time Day 11: A Low Tox Mind and meditation with Grant Lyndon Day 12: Detoxing from chemicals Day 13: Low Tox Make UP Day 14: Low Tox Kids Day 15: Low Tox Hair & Nails Day 16: Plastic Free Living – Going LOW plastic in a high plastic world Day 17: Teeth, fluoride and water filtration 30 days to your Low Tox Life - Class of March 2015 End of Course PDF compilation Day 18: Low Tox Mind Series – with Tom Cronin Day 19: Cookware & Bakeware Day 20: Food Storage Day 21: Wastage – food AND packaging Day 22: Low Tox Conversations – The challenge of toxic interactions on your way to the low tox life Day 23: Low Tox Bedroom Day 24: Low Tox Clothes Day 25: A very delicious kind of meditation Day 26: A low tox home – Heavy Metals Day 27: A low tox home – Dust and Mould Day 28: A low tox home – pest repellants – personal, home & garden Day 29: Electromagnetics & WiFi Day 30: Low Tox Wrap – Resources, course book & further reading recommendations 30 days to your Low Tox Life - Class of March 2015 End of Course PDF compilation Day 1: Before we can fly, it’s important to get grounded Welcome! Alexx chats to Martin Zucker – Video Transcript So what is a low tox life? Low tox living means, living more in-line with nature in our daily choices, making time for ourselves to relax, and keeping a low tox mind in terms of more positive thoughts, with less negative ones.

  • Grotto's Favorites

    TO START WITH WATERMELON & FETA SALAD 420 Fresh watermelon, feta, red onion cos lettuce, cucumber, chia seeds Pomegranate, pomegranate dressing MEDITERRANEAN COBB SALAD 450 Grilled chicken, seasonal crudités chickpeas, avocado, almonds, dried figs and ginger tahini vinaigrette LEMON GARLIC 550 MARINATED PRAWNS Tzatziki, bell peppers, pita crisps and sunflower seeds TUNISIAN GRILLED MECHOUIA SALAD 390 Grilled vegetables, Tunisian spices pecan nuts, Kalamata olives, hard-boiled egg cilantro, garlic lemon dressing With grilled tuna 490 FRITTO MISTO DI MARE 590 Crispy-fried seafood Italian style garlic aioli CAESAR SALAD 390 Romaine lettuce, Parmesan shavings Parmesan crisps and croutons With grilled chicken 420 With crispy bacon 420 With grilled prawns 550 MEZZE PLATTER 650 Grilled vegetables, feta organic quinoa tabbouleh edamame beans, olives almonds pita bread and assorted dips SANDWICHES & BURGERS All sandwiches and burgers are served with a side of fries, mayonnaise and ketchup. Burgers are cooked well done only. PAN BAGNAT 470 Seasonal crudités, basil, olives, tuna hard-boiled egg, extra virgin olive oil in French rustic bread SICILIAN SANDWICH 520 Fresh tomatoes, mixed lettuce sundried tomatoes, olives, mortadella fresh ricotta, mozzarella, grated Parmesan extra virgin olive oil and lemon juice in baguette SMOKEY PANINI 470 Smoked chicken breast, smoked bacon zucchini, smoked scamorza, pesto contains gluten vegetarian vegen contains seeds chili contains nuts dairy Prices are in Thai Baht and subject to 10% service charge and applicable
  • Annual Report 2015-16

    Annual Report 2015-16

    Public Health Association of Australia Annual Report 1 July 2015 – 30 June 2016 PHAA ANNUAL REPORT 2015-16 Contents Introduction ......................................................................................................................................... 3 The Board ............................................................................................................................................. 4 Staff ...................................................................................................................................................... 5 President’s Report ................................................................................................................................ 6 Vice-President (Development) Report ................................................................................................. 8 Vice-President (Policy) Report ............................................................................................................. 9 Vice President (Finance) Report ........................................................................................................ 10 Vice President (Aboriginal/Torres Strait Islander) Report ................................................................. 12 CEO Report ......................................................................................................................................... 14 Membership ......................................................................................................................................
  • Steam-Bending Instruction Booklet

    Steam-Bending Instruction Booklet

    Steam-Bending Instruction Booklet 05F15.01 Veritas® Steam-Bending Instruction Booklet Bending Solid Wood with Steam and allowed to stretch as the bend progresses; however, the Compressive Force wood face against the form is subject to compression There are three basic requirements for the successful exerted by the end stops. bending of solid wood using steam. 1. The wood must be plasticized. Although wood can be plasticized chemically or even by microwaves when in a green state, the most convenient way to plasticize wood is with steam. Wood cells are held together by a naturally occurring substance in the wood called lignin. Imagine the wood fi bers to be a bundle of rods with the space between them fi lled with lignin. The strength of this lignin bond between the rods can be decreased by subjecting For example, a straight piece of wood 1" thick and 18" the wood to steam. With unpressurized steam at 212° long bent to 90° around a 4" radius will remain 18" Fahrenheit, steaming for one hour per inch of thickness along the outside (immediately next to the strap), but (regardless of the width) will soften the bond enough for will have the inside dimension reduced to almost 16". bending. Substantial oversteaming may cause the wood Nearly two inches have virtually disappeared through to wrinkle on the concave face as the bend progresses. compression along the inside face! 2. Only air-dried wood of an appropriate species Strap should be used. Blank Kiln-dried wood must not be used; the lignin in the wood has been permanently set during the hot, dry 18" kilning process.
  • Fire Victims Share Ideas on Donations

    Fire Victims Share Ideas on Donations

    NEW SPEAKER SHI’ITE COMES HOME BEARCATS SLIP LEADS HOUSE CLERIC WHO FOUGHT U.S. RETURNS TO IRAQ FROM EXILE PAST KNIGHTS NATION PAGE 6 WORLD PAGE 28 SPORTS PAGE 11 Thursday • Jan.6,2011 • Vol XI,Edition 122 www.smdailyjournal.com Mayor: Old Town ‘not’ a lost cause South City grapples with aftermath of triple homicide By Bill Silverfarb an alleyway off Linden Avenue in a Councilman Pedro Gonzalez, a 45- DAILY JOURNAL STAFF gang-related shooting that also left three year resident of Old Town, was at the others injured. crime scene Dec. 22 as he lives just a As friends and family of Hector Flores Since the killings, South San block away from the site of the triple gathered at his funeral yesterday after- Francisco Mayor Kevin Mullin and homicide. “It is time for parents to speak up,” noon to pay final respects to one of three other city officials have reached out to neighborhood residents to solicit assis- Gonzalez said. homicide victims in South San tance for a problem that cannot be It will take schools, nonprofit agen- Francisco Dec. 22, police are frantically solved by police alone. cies, police and leaders from within Old searching for his killer and city officials “This will take an entire community Town itself to come together to address are strategizing on how to bring calm to effort,” Mullin said. “We have to provide the gang activity, high dropout rates, a neighborhood that suffered five mur- vision for people in that neighborhood absentee landlords and teen pregnancy BILL SILVERFARB/DAILY JOURNAL ders in 2010.
  • GNOCCHI and GNUDI for the Grain Free Foodie

    GNOCCHI and GNUDI for the Grain Free Foodie

    GNOCCHI AND GNUDI For the Grain Free Foodie Simple and Scrumptious Gluten and Grain Free Gnocchi and Gnudi Recipes By FRESH DOH Shari McIntyre ©2018 FRESHDOH http://understandpublishing.com All Rights Reserved GNOCCHI AND GNUDI For the Grain Free Foodie© is solely owned by FRESH DOHTM, a division of Understand Publishing Inc. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any mean- electronic, mechanical, photocopying, recording or otherwise, without prior written permission from the publisher. This e-book is licensed for your personal enjoyment only. This e-book may not be re-sold. If you would like to share this book with another person, please purchase an additional copy for each recipient. All recommendations are made without guarantee on the part of the author or Understand Publishing. Every effort has been made to ensure the information contained in this book is complete and accurate. However, neither the publisher nor the author is engaged in rendering professional advice or services to the individual reader. The ideas, procedures, and suggestions contained in this book are not intended as a substitute for consulting with your physician. All matters regarding your health require medical supervision. The author and publisher disclaim any liability in connection with the use of this information, and for any omissions that may have occurred. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose.
  • Dinner Pylos

    Dinner Pylos

    DINNER PYLOS rustic greek home cooking PYLOS honors traditional greek cuisine by bringing fresh, wholesome cooking from all regions of greece to the east village. christos valtzoglou, manager/proprietor 212-473-0220 www.pylosrestaurant.com February 2017 greek comfort foods mezethes ( appetizers served hot) pastitsio PYLOS’ terrine of baked pasta layered with aromatic meat sauce and béchamel 20 anginares moussaka fresh artichoke heart moussaka, layered with caramelized onions, herbs and three moussaka layers of lightly sautéed eggplant, zucchini and greek cheeses béchamel sauce (meatless) 15 potato baked in a clay dish with aromatic ground meat sauce and béchamel 20 pitakia kaisarias savory phyllo pastries filled with the spiced, cured beef pasturma, fresh tomatoes and mild kasseri cheese 13 epipleon piata (side dishes) kolokythakia kai melitzanakia tyganita crisp, fried zucchini and eggplant rounds served with tzatziki 13 greek yiayia’s fried potatoes wedges of hand-cut fried potatoes served with grated greek sheep’s milk cheese and gigantes sto fourno me anitho kai aromatiki oregano 8 saltsa tomata greek giant beans baked to perfection in a honey-scented tomato-dill sauce 12 patates psites roasted potatoes seasoned with lemon, oregano, garlic and extra-virgin olive oil 9 dolmathes avgolemono grape leaves stuffed with rice, ground veal, herbs, golden raisins and pine nuts, served with agria horta wild field greens with feta seasoned with egg-lemon sauce 15 lemon, garlic and extra-virgin olive oil 10 haloumi sote me stafylia kai tsipouro

  • Appetizers Our Homemade Bread

    our homemade bread WITH WHITE FLOUR BREAD (BIO) €1,50/PERSON MULTIGRAIN CAROB (BIO) €1,50/PERSON appetizers KATAIFI CHEESE BALLS NEW €7,50 WITH KOPANISTI MYKONOU (SALTY & SPICY CHEESE), HONEY AND NIGELLA SEEDS ZUCCHINI BALLS €7,50 WITH YOGHURT MOUSSE TRIPLE-FRIED NAXOS POTATOES • WITH OREGANO AND THYME €5,50 • WITH EGGS OVER EASY, FETA CHEESE CREAM AND €8,50 SINGLINO FROM MANI (SMOKED SALTED PORK) OVEN BAKED VEAL MEATBALLS NEW €9,00 WITH TOMATO MARMALADE PASTRAMI ROLLS NEW €7,50 PASTRAMI FROM DRAMA IN A BAKED ROLL WITH TOMATO SAUCE AND KASSERI (TRADITIONAL CHEESE) FROM XANTHI OUR DELICACIES PLATTER €12,50 SALAMI FROM LEFKADA, PROSCIUTTO FROM DRAMA, SINGLINO FROM MANI, KOPANISTI FROM MYKONOS, KASSERI FROM XANTHI, ARSENIKO FROM NAXOS, DRIED FRUITS AND CHERRY TOMATOES SPETZOFAI NEW €9,50 WITH SPICY SAUSAGE FROM DRAMA AND GRILLED FLORINA PEPPERS SXINOUSA'S FAVA NEW €12,50 SPLIT PEAS WIITH CAPER SALAD, SUN DRIED TOMATOES, OLIVES AND CHERRY TOMATOES MARINATED HORNBEAM TART NEW €11,00 WITH GREEN SALAD, SUN DRIED TOMATOES AND TARAMA (FISH ROE) SALAD CREAM BREADED EGGS NEW €7,00 WITH CRUNCHY CRUST AND SAUT�ED GREENS www.kiouzin.com REGULAR salads ONE PERSON WILD FOREST MUSHROOMS WITH PLEUROTUS €10,50 €7,50 MEDITERRANEAN SPAGHETTI NEW €8,50 MUSHROOMS, CREAM CHEESE TRUFFLES AND FRESH WITH FRESH TOMATO, ONION, OLIVES AND CAPERS GOJI BERRIES, GREEN AND RED LOLA, BABY SPINACH AND BABY ROCA, PARSLEY, MULTICOLOR PEPPERS,CHERRY SPAGHETTI WITH MESOLONGI FISH ROE, €16,50 TOMATOES AND A VINAIGRETTE PETIMEZI (GRAPE SYRUP) WITH BASIL AND CHERRY TOMATOES SUPERFOODS
  • QUADRUPLE RUM CAKE Makes 1 Cake (8 to 12 Pieces) by Dennis W

    QUADRUPLE RUM CAKE Makes 1 Cake (8 to 12 Pieces) by Dennis W

    1 QUADRUPLE RUM CAKE Makes 1 cake (8 to 12 pieces) By Dennis W. Viau; modified from an Internet recipe. This rum cake is strong with rum. The first time I ate it I told my friend, “It burns a little going down.” This is a scratch cake. Having a good formula and method of preparation for making scratch cakes is always an excellent addition to your kitchen library of recipes. Equipment Needed: A large Bundt pan, preferably cast aluminum with a nonstick surface, 10 to 15 cups. Ingredients: For the Cake: ½ cup (85g) crushed walnuts 1½ cups (312g) granulated sugar ½ cup (113g) butter; softened, at room temperature 3 tablespoons + ½ cup (118ml) cooking oil (corn, canola, grapeseed, or vegetable); divided 1¾ cup (7½ ounces / 213g) all-purpose flour or cake flour ¼ cup (21g) corn starch 4 teaspoons baking powder 1 teaspoon salt 1 cup (200g) instant vanilla pudding mix, or make your own mix (see below) ¾ cup (175ml) whole milk 4 large eggs ¾ cup (175ml) dark rum 4 teaspoons vanilla extract For the Rum Syrup: ½ cup (113g) butter or clarified butter ½ cup (118ml) water ¾ cup (156g) granulated sugar 1 teaspoon salt ½ cup (118ml) dark rum For the Caramel Rum Sauce: ½ cup (85g) brown sugar ½ cup (100g) sugar ¼ cup water 2 tablespoons butter ½ cup (118ml) heavy cream 3 tablespoons dark rum For the Topping: 1 cup heavy cream (double or even triple these proportions for a large crowd) 1 tablespoon sugar 2 tablespoons dark rum To Make Your Own Pudding Base: ¾ cup nonfat dry milk powder ¾ cup cornstarch 1 cup granulated sugar 1 teaspoon salt 90.
  • Received by NSD/FARA Registration Unit 04/13/2015 1:07:45 PM U.S

    Received by NSD/FARA Registration Unit 04/13/2015 1:07:45 PM U.S

    Received by NSD/FARA Registration Unit 04/13/2015 1:07:45 PM OMB No. 1124-0002; Expires April 30,2017 u.s. Department of justice Supplemental Statement Washington, DC 20530 Pursuant to the Foreign Agents Registration Act of 1938, as amended For Six Month Period Ending March 31,2015 (Insert date) I - REGISTRANT 1. (a) Name of Registrant (b) Registration No. Portland PR Inc 6064 (c) Business Address(cs) of Registrant 437 Madison Avenue 1717 K Street NW 4th Floor Suite 900 New York, NY 10022 Washington, DC 20006 2. Has there been a change in the information previously furnished in connection with the following? (a) If an individual : (1) Residence address(es) YesD No • (2) Citizenship Yes Q No Q (3) Occupation Yes • No • (b) If an organization: (1) Name Yes • No H (2) Ownership or control Yes Q No H (3) Branch offices Yes B No • (c) Explain fully all changes, if any, indicated in Items (a) and (b) above. Portland opened a new office in Washington, DC - see address in 1 c above. IF THE REGISTRANT IS AN INDIVIDUAL, OMIT RESPONSE TO ITEMS 3,4, AND 5(a). 3. If you have previously filed Exhibit C1, state whether any changes therein have occurred during this 6 month reporting period. Yes • No 3 If yes, have you filed an amendment to the Exhibit C? Yes • No • If no, please attach the required amendment. 1 The Exhibit C, for which no printed form is provided, consists of a true copy ofthe charter, articles of incorporation, association, and by laws of a registrant that is aa organization.