Nice pics? can see that we r happy? haha..at sch, she is my competitor plus v.gd frien who support me for no matter wat..i also..but she is v.gd..hehe..Thanks God for her..man..going to grad..jia you!
old pics..haha..so long didn't c suhui..she in other class le..sometime i thinking had i chose the wrong subject..as nw quite stress..haha
PSP freaks from my class? hahahmm..recently gt a sad thing happen at my family and that is my grandpa's death. Abit too sudden for my relatives and my family. even though few months ago know he had diagnose with cancer and he may nt live long. Still he seem alright at the start of the Chinese New year, but who know. jus a few days, the cancer cells spread and then he..
on feb 18, tuesday, i was bathing on the morning. my dad call n sae that my grandpa left few hours on earth. so some of us who r at home immediately go to hospital and many of the relatives r there crying. i also wan 2 cry, but didn't cry much as my grandma is there who had nt been in gd health. he is nt in a gd shape, quite sick n is sub-conscious. even though we tok to him but he had nt much reponse, and he is depending on the machine to breath. doctor sae that his belly is big because the liver had burst out n bleeding internal. looking at him, i jus feel so sad n helpless. what can i do now to help him or even comfort my relatives, grandma n dad? i pray to God tt to let him continue live n dun wan him 2 pass away so fast as he haven know God! indeed he didn't die after 12pm which the doctor had sae the hour tt he will leave the earth. but he is still suffering, n then serene reply my sms. she told me tt sometime maybe is gd to let him go instead of see him suffer. n i was troubled by it, i dunno if to let him go or wat. in the end, i pray again tt he will had the peace of God n stop the suffering. then at 9plus pm when i'm at home, i sudden feel that he had left the earth. shortly, my bro call dad n my dad is crying as my grandpa really gone. then we quickly take bus n taxi to there to c his last face. didn't cry but fill with tears, then my relatives n dad had cry finish. so they start to prepare his funeral. so from tue to sat is all the funeral things and is quite tiring. sat is the last journey with him n then he was burial at the cementary. many cried, but still all accepting the fact. but i still a bit nt used tt he had die n then i can't wear red, purple, brown, pink, yellow n bright color in this 49 days n no makeup, cut hairs n etc. mourning until 7th april n still had to go to the cemetery on this day n 28 may. there is still things to do, taoist funeral is so..
i dun wan 2 c any death n i wan more ppl to get saved, noe God plus experience His love! hmm..in this funeral, there is so many quarrel n my parents jus keep on thinking of the word, death. this is bad, as they r confess death. man, bind the spirit of death! in Jesus name, Amen!
then i also miss out few days of sch n this cause me to lost time to do projects! i graduating and now i'm stress over dateline! but prayers plus hardwork will surely solve it! Jia you for every students! Jia you liruth! haha
man..i had decide to work but i wan to study too. i nid to had a heart of thanksgiving and know that there is something good for me is install but i dunno yet. So i nid to perseverance and visualize(dreaming is my forte? haha).
my emotions also had not been stable, but recently i had focus back on wat i shld focus and nw back to cheerful ruth! hehe
recently, i had nt been reading blogs as too much things happen tt nid my attention.
but nw i back and so start to prepare myself to do more things in my cca, family, cg n etc. thanks God for my close frien(serene, chowtee, huimin, elaine, annisa n my cg members who do small things or big things tt will jus cheer me and be there for me!) God is really faithful to me. He's alway there even though i'm at the funeral at my house. even though i can't read bible, do qt n etc. but i still can feel His presence and able to do things even if i'm tired! hehe..i love my God, Jesus and Holy Spirit! my tee-shirt print sae: Time is treasure once it pass will never return. so man, wat done is done..dun regret n move on! be wise and make correct decision!
http://www.tefma.com/PDFs/Conference%20Manual/ConferenceManual_Attachment%20A.pdf
STEP 1: Recognising You Make the Difference
You make the choice between becoming Rainbow Creators or Rainbow Chasers. Rainbow Creators are those who make the best out of any situation. Rainbow Chasers are people who have all the excuses for not doing everything they ought to do.
STEP 2: Authentic Change
Success requires an ability to understand and cope with change. Change is an inescapable fact of life today and the pace of change sometimes hits us hard. What determines success is the ability to know what should be changed and what cannot or should not be. Rainbow Creators are able to undergo personal change successfully while they remain steady in their purpose.
STEP 3: Invoke Your Determination
Success is always the result of determination and persistence. Determination is about being firm in one’s purpose. It is not about what you do when you have all the resources: it is about what you do when you have nothing but yourself. Rainbow Creators have “the ability to act” as Anthony Robbins calls it, which is always the result of determination.
STEP 4: Never give up on yourself
Rainbow Creators have a positive self-image; they feel good about themselves. Their self-efficacy makes them confident. They use the revolutionary power of autosuggestions to visualise their goals and remove subconscious obstacles that stand in the way of their realisation.
STEP 5: Believe in Desire and Enthusiasm
Desire and enthusiasm drives people to greatness. Successful people are set apart by their desire to contribute towards causes they feel strongly about. Rainbow Creators have a contagious enthusiasm for ‘possibility thinking’. They believe that any dream can become a reality if one passionately believes in it.
STEP 6: Optimal Leadership and Adventure
Leaders have the desire, enthusiasm, and spirit of adventure to be exceptional. Martin Luther King changed the lives of millions of African Americans with his leadership. His dream was to bring freedom in every sense of the word. He believed that the cause he stood for was worth risking his life. At age 39 he was assassinated, but not before he brought freedom to his fellow African Americans.
STEP 7: Willing Love and Encouragement
Love and encouragement shapes our lives. Rainbow Creators grow themselves and others by providing positive affirmations. They build emotional bank accounts, as Stephen Covey calls it, with their loved ones.
By Nadine Anglin
Dark or white? Sweet or bitter? Slowly poured over cold ice cream or solid bars capsized into steaming hot milk? Revered by the Aztecs, adored by the French, and turned into an art by the Swiss, chocolate—in any of its many forms—is a universally-adored ingredient.
And, although Valentine's Day is over and out, we’re thinking it’s the perfect time to rekindle our love affair with this popular ingredient. Check out our guide to learn more about the different chocolate varieties available, innovative new ways it’s being used and a list of our favourite, go-to Foodtv.ca recipes.
A Not So Sweet Treat
It’s been touted as one of the food trends of 2008 to watch out for and while North Americans may not be as familiar with this technique as it is in Europe and Latin America, chocolate is the je ne sais quoi ingredient in many savoury dishes. The secret lies in its beckoning depth of flavour and complexity. Hot and spicy dishes, as well as those that feature a tomato base, do especially well with the addition of chocolate—it acts as a thickener and helps to produce a glossier finish.
Not sure you’re ready to jump on this train? Take baby steps. Add a tablespoon of cocoa powder into meat chilli; it won't sweeten the dish, but simply lend a delicious smokiness. Add a dash of cocoa powder into your meat stews and you will gain an unmistakable silkiness. Turkey mole, one of the most respected ceremonial dishes in Mexico, lists cocoa as one of its main ingredients—and you can try Ricardo Larrivée’s take on this chocolate sauce to find out why.
Try it today:
* Chocolate Eggplant
* Penne Al Cioccolato with Anchovies
* Chocolate Beef Stew
* Braised Duck in a Chocolate Wine Sauce
* Roast Loin of Venison with Chocolate Sauce
* Gamberi Al Cioccolato
* Risotto Al Cioccolato
* Spezzatino Di Manzo Al Cioccolato
One Man’s Trash…
The store shelves are littered with discount chocolate this time of the year. What can a creative foodie like you do with all of these budget-friendly finds? It’s funny you should ask:
* Slowly melt it in a pot and use for dipping fruit or pour over your favourite ice cream (for an adult variation, add a few caps full of your favourite liqueur)
* Chop them up and add to your muffin batter or toss a few handfuls into your cookie batter in lieu of chocolate chips
* Make a chocolate lover’s trifle—break up leftover chocolate cake or cupcakes into chunks, place a layer into a large bowl (a transparent one is best), add a layer of store-bought whipped cream and then a layer of your favourite chocolate bars or truffles. Repeat until you’ve filled up the bowl and then top the whole thing off with a few berries or a dusting of cocoa. Chill in the fridge for about an hour before serving
* Liquify it! Chop up your favourite candy bars and put them into the blender along with a scoop of ice cream, a splash of milk and a sprinkle of cinnamon for good measure
* Cut frozen, store-bought pastry dough into triangles, place a few pieces of the chocolate in the middle and then roll. Bake in the oven for the instructed amount of time and you’ve got yourself a piping hot batch of lazy-man’s croissants.
http://www.foodtv.ca/content/entertaining/ContentDetail.aspx?ContentId=2968&Category=Entertaining%20&nwsltrfood20080219ref=D11
(JAE code: T44)
At a Glance
Duration: 3 years full-time
Qualification: Diploma in Baking & Culinary Science
Application:
Apply during the Joint Admissions Exercise following the release of the GCE O Level results. For other categories of local applicants, please refer to the section on 'Admission and Requirements'. For international students, please refer to the section on 'Information for International Students'.
[BACK TO TOP]
The Course
Imagine hosting a party and your guests are waiting in anticipation for the food. When it arrives, you know your caterer has done it again by delivering a heavenly meal. This happened because the food was cooked with expertise and loving care and then served with precision. This course aims to produce such creative professionals trained in scientific culinary skills to make eating become an increasingly memorable experience for all of us.
The course focuses on cultivating baking and culinary skills to develop high quality products that are safe, nutritious and consistent in quality. You will undergo comprehensive and intensive hands-on training to make your learning a truly interactive experience through a curriculum that encompasses chemistry, microbiology, food safety, product development and baking/culinary technology. The integration of these diverse disciplines, complemented with a 10-week industrial attachment, will enhance your dynamic creative expression in international culinary presentations and equip you with a multitude of skill sets to create impact in food research and development.
If you love the intense creativity of baking and cooking and want to build an enviable culinary career, this course will prepare you to become a culinary professional in the rapidly growing food and beverage (F&B) industry. The course also hones your entrepreneurial skills to help you embark on your own business ventures or take up challenges in sales and marketing of food and nutrition-related products and services.
[BACK TO TOP]
Career Opportunities
Our graduates are well positioned to join the F&B industry as baking technologists, junior chefs, product development executives, food science executives, R&D executives or food hygiene officers. They can also choose to work in the baking, foodservice and food consultancy industries as well as in other supporting industries dealing with food ingredients, equipment and food packaging. Graduates with a strong desire to pursue higher degrees may move on to universities that offer culinary science and technology courses.
[BACK TO TOP]
Minimum Entry Requirements
English Language (EL1)* Grades 1-7
Mathematics (E or A) Grades 1-6
One of the following Science subjects:
Additional Combined Science, Additional Science, Biology, Chemistry, Combined Science, Engineering Science, Integrated Science, Physical Science, Physics, Science (Chemistry, Biology), Science (Physics, Biology), Science (Physics, Chemistry), Science (Physics, Chemistry, Biology)
Grades 1-6
Any two other subjects, excluding CCA
－
*SPM/UEC holders must have a minimum of Grade 6 for their Bahasa Inggeris (Paper 122/Paper 322)/ Communication English or English Language (for UEC holders).
http://www-as.tp.edu.sg/asc_home/asc_courses/asc_ft_courses/asc_courses_bcs.htm
i like this course but i can't join:(
From Wikipedia, the free encyclopedia
(Redirected from Do, Re, Mi, Fa, So, La, Ti, Do)
Jump to: navigation, search
"Sol-fa" redirects here. For the Asian Kung-Fu Generation album, see Sol-fa (album).
In music, solfege (pronounced /'soʊlfɛʒ/, also called solmization /sɒlmɨˈzeɪʃən/) is a pedagogical technique for the teaching of sight-singing in which each note of the score is sung to a special syllable, called a "solfege syllable" (or "sol-fa syllable"). The seven syllables normally used for this practice in English-speaking countries are: Do, Re, Mi, Fa, So, La, and Ti.
Traditionally, solfege is taught in a series of exercises of gradually increasing difficulty, each of which is also known as a "solfege". By extension, the word "solfege" may be used of an instrumental étude.
Etymology
The word "Solfege" derives from the French solfège or the Italian solfeggio, both ultimately derived from the names of two of the syllables used: Sol and Fa. The English equivalent of this expression, "sol-fa" is also used, especially as a verb ("to sol-fa" a passage is to sing it in solfege).
In its contemporary French usage, the word solfège is used in a much broader sense, to encompass almost all of musicianship and score-reading.
The word "solmization" derives from the Latin "solmisatio", ultimately from the names of the syllables Sol and Mi. "Solmization" is often used synonymously with "solfege", but is technically a more generic term[1]; i.e., solfege is one type of solmization (albeit a nearly universal one in Europe and the Americas).
Origin of the Solfege syllables
Kodaly Solfege International Music Hand Signs:
"Western Civilization's seven-note diatonic (from the Greek "across the tones") musical scale has been used from time immemorial. In ancient times it was traditional to arrange the strings to play the scale downward, as if it were descending from heaven. The modern names of the seven familiar notes in descending order. DO-SI-LA-SOL-FA-MI-RE-DO were proposed by Guido d. Arezzo, inventor of the musical staff, around 1000 A.D. These popular names are only the first letters of Latin words whose translation reveals a cosmological structure derived from an earlier age:
DOminus "Lord" Absolute
SIder "Stars" All Galaxies
LActea "Milk" Milky Way Galaxy
SOL "Sun" Sun
FAta "Fate" Planets
MIcrocosmos "Small Universe" Earth
REgina Ceolie "Queen of the Heavens" Moon
DOminus "Lord" Absolute
The seven-note scale is meant to model the hidden side of the macrocosmic design, the universe ruled by mathematical harmonies of music. The ancients designed and used the musical scales to play the harmonies of the heavens, the music of the spheres pleasing to both gods and humans. Music was meant to allow the higher principles to enter our lives through our sense of hearing and our emotions." (From "The Beginner's Guide to Constructing the Universe" pg 234.)
The origin of hand positions to signify the scale note positions are a bit hazy but have been attributed to the Hungarian composer, Zoltan Kodaly.
The descending major (diatonic) scale: high doh ('Do) High Doh' (The apostrophe indicates high Doh) tee (Ti) Tee - "The Piercing Tone" lah (La) Lah - "The Sad Tone" soh (Sol) Soh - "The Bright Tone" fah (Fa) Fah - "The Desolate Tone" mee (Mi) Mee - "The Calm Tone" ray (Re) Ray - "The Hopeful Tone" doh (Do) Doh - "The Strong Tone"
The descending chromatic scale: Hi doh (Do) Doh' tee (Ti) Tee tay (Te) Tay lah (La) Lah lay (Le) Lay soh (Sol) Soh fee (Fi) Fee fah (Fa) Fah mee (Mi) Mee may (Me) May ray (Re) Ray rah (Ra) Rah doh (Do) Doh
French scholars Laborde and Villoteau suggest that Guido of Arezzo was himself influenced by [[Islamic Golden Age|Muslim]] musical notation.[2]
Table showing similarity between musical notes and the Arabic alphabet.[3] Arabic Alphabet mim fa sad la sin dal ra
Musical Notes mi fa sol la si do re
In Romance countries, these seven syllables have come to be used to name the notes of the scale, instead of the letters C, D, E, F, G, A and B. (For example, they would say, "Beethoven's ninth symphony is in Re minor".) In Germanic countries, the letters are used for this purpose, and the solfege syllables are encountered only for their use in sight-singing and ear training. (We would say, "Beethoven's ninth symphony is in D minor".)
In Anglo-Saxon countries, "Sol" is often changed to "So", and "Si" was changed to "Ti" by Sarah Glover in the nineteenth century so that every syllable might begin with a different letter. "So" and "Ti" are used in Tonic sol-fa and in the song "Do-Re-Mi".
The modern use of solfege
There are two main types of solfege:
Fixed Do, in which each syllable corresponds to a note-name. This is analogous to the Romance system naming pitches after the solfege syllables, and is used in Romance and Slavic countries, among others.
Movable Do, or Solfa in which each syllable corresponds to a scale degree. This is analogous to the Guidonian practice of giving each degree of the hexachord a solfege name, and is mostly used in Anglo-Saxon and Germanic countries.
Fixed Do solfege
Fixed do solfege is employed in Spain, Italy, France, Belgium, Latin American countries, among others. In this system, each solfege syllable corresponds exactly to the name of a note, so that, e.g., any written "C" is sung as "Do", etc. Since these syllables are, in these countries, the names of the notes for which they are used, this system would be analogous to an English-speaker singing a tune on "A, B, C" etc. The following table shows the correspondence between the Romance solfege note-names and the Germanic letter names. (The pronunciation key shows an anglicized pronunciation in IPA, as shown at the pronunciation key.)
Note Name Solfege Name Pronunciation
C Do /doʊ/
D Re /reɪ/
E Mi /miː/
F Fa /fɑː/
G Sol /sɒl/ or /soʊl/
A La /lɑː/
B Ti /tiː/
In France, absolute notes are named in solfege.
Chromatic alterations are not taken into account, so that D-flat, D-natural, and D-sharp are all sung on "re".
Alternate fully-chromatic system
Another system of fixed do solfege assigns a separate name to each chromatically altered note, but this is not much encountered.
Note Name Solfege Name Pronunciation
C Do /doʊ/
C-sharp Di /diː/
D-flat Ra /rɑː/
D Re /reɪ/
D-sharp Ri /riː/
E-flat Me /mɑː/
E Mi /miː/
F Fa /fɑː/
F-sharp Fi /fiː/
G-flat Sal /sɑːl/
G Sol /soʊl/
G-sharp Sil /siːl/
A-flat Le /leɪ/
A La /lɑː/
A-sharp Li /liː/
B-flat Ta /tɑː/
B Ti /tiː/
This does not correspond to the ordinary Romance way of naming the sharp and flat notes, which is done by suffixing the word for "flat" or "sharp" to the ordinary (solfege) name of the natural note.
Movable Do solfege
Movable do is frequently employed in England, Australia, the USA and English-speaking Canada (although many American conservatories use French-style fixed do). Originally it was used throughout continental Europe as well, but in the mid-nineteenth century was phased out by fixed do.[citation needed] In this system, each solfege syllable corresponds, not to a pitch, but to a degree of the scale: the first scale degree of a (major) scale is always sung as do, the second scale degree as re, etc. (For minor keys, see below.) In movable do, a given tune is therefore always solfeged on the same syllables, no matter what key it is in.
The names used for movable do differ slightly from those used for fixed do, because chromatically altered syllables are usually included, and the English names of the syllables are usually used:
Scale Degree Solfege Name Pronunciation
1 Do /doʊ/
Raised 1 Di /diː/
Lowered 2 Ra /rɑː/
2 Re /reɪ/
Raised 2 Ri /riː/
Lowered 3 Me (or Ma) /meɪ/ (/mɑː/)
3 Mi /miː/
4 Fa /fɑː/
Raised 4 Fi /fiː/
Lowered 5 Se /seɪ/
5 So /soʊ/
Raised 5 Si /siː/
Lowered 6 Le (or Lo) /leɪ/ (/loʊ/)
6 La /lɑː/
Raised 6 Li /liː/
Lowered 7 Te (or Ta) /teɪ/ (/tɑː/)
7 Ti /tiː/
If, at a certain point, the key of a piece modulates, then it is necessary to change the solfege names at that point as well. For example, if a piece is in C major, then C is sung on "Do", D on "Re", etc.. If, however, the piece then modulated to G, C would be sung on "So", D on "La", etc., because G would become the new "Do" in relation to which all other notes had to be reckoned.
Passages in a minor key may be solfeged in one of two ways in movable do: either starting on do (using "me", "le" and "te" for the lowered third, sixth, and seventh degrees, and "la" and "ti" for the raised sixth and seventh degrees), or starting on la (using "fi" and "si" for the raised sixth and seventh degrees).
One particularly important variant of Movable Do, but differing in some respects from the system here described, was invented in the nineteenth century by John Curwen, and is known as Tonic Sol-fa.
In Italy, in 1972, Roberto Goitre wrote the famous method "Cantar leggendo", which has come to be used for choruses and for music for young children.
Solfege in popular culture
Woody Guthries's song Do-Re-Mi uses the term as a slang word for "money", rather than musical method.
Do-Re-Mi is a song featured in the musical The Sound of Music. Within the story, Maria uses the song to teach the notes of the major musical scale to the Von Trapp children, by identifying each of the solfege syllables Do Re Mi Fa So La Ti with the English words "doe", "ray", "me", "far", "sew", "la" and "tea". Each syllable of the diatonic scale appears as solfege in its lyrics, sung on the pitch it names.
The Music Man used solfege in its music, especially in Shipoopi.
A Japanese animated series with a musical theme is known as Ojamajo Doremi, with the English language version known as Magical DoReMi. In the Japanese series it is about a girl named Doremi and two of her friends, but the dub changed their names to Dorie, Reanne, and Mirabelle. In the original, Doremi's name was to reflect solfege, but in the English version, the first syllables of all their names together make solfege. In the episode "Dustin' the Old Rusty Broom", when they make over the Rusty Broom, they call it the DoReMi Magic Shop, naming it after the first syllables of their names. Patina complains that it's her shop, but Dorie says, "We were going to call it DoReMiPa, but that wouldn't sound right." The fairies in said show are known as Dodo, Rae Rae (Rere in the Japanese version), Mimi, and so forth, all given to reflect solfege as well.
Hawkwind named their 1972 album Doremi Fasol Latido.
The Curwen hand signals are used in the climactic scene of the film Close Encounters of the Third Kind when François Truffaut's character communicates with the alien being.
Solfeggio was the name of a song used in a comedy sketch featuring The Nairobi Trio on Ernie Kovacs's television show. The lyrics of the song featured the solfege tones and was played while three cast members dressed in trench coats, gorilla masks and bowler hats engaged in silly situations on-screen. Among Kovacs' celebrity friends both Jack Lemmon and Frank Sinatra are known to have performed in the skit. Seated at screen right at a piano was a female simian (often Kovacs' wife, Edie Adams), robotically thumping the keys. "Solfeggio" was written by Robert Maxwell and sung by the Ray Charles Singers.
The Aristocats has a section that is a music lesson with scales and arpeggios in French.
A song by The Enright House, on their album "A Maze and Amazement", is entitled "Do Re Mi" (a tribute to the American opera singer, Brenda Roberts).
The Japanese rock band Asian Kung-Fu Generation released an album titled Sol-fa.
The Kokiri, a fictional elf-like race from the Legend of Zelda game series who are largely named after blends of Solfege tones.
A group of genetically enhanced individuals teach their friend to speak properly, who was mute up until then because of problems with her genetic enhancement, in Star Trek: Deep Space Nine by singing the scale and teaching it to her.
Other systems that name notes
In India, the origin of solmization was to be found in Vedic texts like the Upanishads, which discuss a musical system of seven notes, realized ultimately in what is known as sargam. In Indian classical music, the notes in order are: Sa, Re, Ga, Ma, Pa, Dha, Ni, Sa.
Byzantine music also uses syllables derived from a hymn to name notes: starting with A, the notes are Pa, Vu, Ga, Di, Ke, Zo, Ni.
In Japan, Iroha, an ancient poem, is sometimes used as solfege.
In Scotland, Canntaireachd was used as a means of communicating bagpipe music vocally.
Other systems invented for teaching sight-singing are:
Tonic sol-fa
Kodály method with Curwen hand signs
Shape note
References
^ http://www.m-w.com/dictionary/solmization
^ [http://www.muslimheritage.com/uploads/Music2.pdf The Arab Contribution to Music of the Western World] (PDF). Retrieved on 2008-01-06.
^ The Arab Contribution to Music of the Western World (PDF). Retrieved on 2008-01-06.
Solresol, a constructed language that had the solfege notes as syllables and could be sung or played as well as spoken.
Vocable
Sargam
http://en.wikipedia.org/wiki/Do,_Re,_Mi,_Fa,_So,_La,_Ti,_Do
---------------
FairPrice wine consultant Ch'ng Poh Tiong names seductive wines for this
Valentine's Bouquets with a difference for the one you love
THE name "Valentine" was given to many early Christians who were martyred
for their beliefs.
The Valentines honoured on Feb 14 are two of these, Valentine of Terni, a
bishop believed to have been killed around AD 197, and Valentine of Rome,
who suffered martyrdom in AD 269.
It was only more than a thousand years later in 1382, when English author
and poet Geoffrey Chaucer wrote Parlement of Foules, that romance was
associated with Valentine's Day. The poem celebrated the first anniversary
of the engagement of King Richard II of England to Anne of Bohemia. When
they were finally married in 1383, the king was 13 years old and his
bride, 14.
This year, Valentine's Day falls on the eighth day of the Chinese New
Year. Whether you're celebrating just one occasion or both, the following
wine recommendations can be enjoyed with a traditional Chinese feast as
much as with an intimate dinner for two.
Zonin Primo Amore Romeo
"Young Love" or "Primo Amore" is an Italian red that is raspberry in
colour and fruit, it is also very fizzy and has a fresh sweetness on the
finish.
Zonin Primo Amore Juliet
Juliet is the white counterpart - or should we say partner - of Romeo.
Bursting with appley/grapey fruit, this wine is fizzy and utterly
irresistible when served cold.
Jacob's Creek Sparkling Rose
The colour is a seductive bright pink. The palate reveals delicate
strawberry fruit and an endless trail of bubbles. This is the perfect wine
with which to set the right mood. Interestingly, this was made by a woman,
Rebekah Richardson.
Jacob's Creek Reserve Rose 2006
Pink with a hint of orange, the fruit profile is strawberry and red
cherry. A bit sweet-and-sour, this medium-bodied rose is soft and round
with a little freshness on the finish.
Loredona Monterey Riesling 2006
Roses and honey on the nose. On the entry, softly textured sweetness
followed by fresh lemony acidity. Delicious. The back label has a lovely
poem which ends with the line: "My lady flower, my first love ...
Loredona."
Loredona Monterey Pinot Noir 2005
Ruby red in complexion with fragrant raspberry/strawberry and spices on
the nose. The medium-bodied fruit is balanced by medium-bodied tannins
that are ripe but also crisp.
Loredona Monterey Pinot Grigio 2006
Whiff of roses and lychees. Medium-bodied, the palate of this California
white is soft, velvety and finishes with a honeyed dryness.
Rongopai Hawke's Bay Merlot Cabernet 2006
This wine from New Zealand's North Island is red/ruby. Cherry/plum fruit
with soft, ripe, round tannins. About medium-bodied.
You have an Innocent Smile
Sweet and naïve, you have a smile that is full of genuine happiness. You have a pure heart and when you smile, you mean it and everyone around you knows you do. People are attracted to your sweetness and sincerity, and find your company refreshing and enjoyable. With your open and non-judgmental smile and personality, you will often find people confiding in you.
hmmm..i dun really believe even though i do e quiz frm facebook? haha
What does your birth date mean?
About me:
You are a perfect manager, you can get others to work for you and do great in teams. You make people happy! You're dynamic, smart, and humorous and people like it when you are around. But it might be a bit foolish to expect you to stay around for long.
Your greatest strength is:
Your superstar charisma
Your greatest weakness is:
Commitment means nothing to you
Your lucky color is:
Fuchsia
Matches:
Taurus goes best with Virgo, Capricorn, Cancer and Pisces.
........
This i maybe believe..sometime i am really, but commitment mean nothing to me? wat tt mean? haha..n then i saw some of e frien tt matches me..n i was..ahaha..laughing..but also some is my close frien la..haha...like gt qinning, sherrill n 2 more ger..one is charmine n i dun rmb who e other ger. but other who is guys is hmmm..dun really tt close..they dun treat me tt gd? haha
What Type Of Girl Are You?
The Girl Everyone Loves To Be Around
Your the type of girl that cares about everyone and excepts aol diffrent personality's. You love making new friends and would NEVER hurt the one's you have. Your a very social person who often hangs around many types of people. Your honest and trustworthy and your friends can always trust your instincs.
i dun understand......hmmmm..sometime my words dun make a sense to many ppl. wat can i sae? wat i wan 2 sae i had sae but if ppl dun understand, then i can do nothing. this new yr, my family dun seem had change of "luck" as alot of thing happen. today seem like everyone nt in mood of celebrate new yr..but...nvm..nw everyone seem ok..only some disappointment, anger..then one person i dunno..hmmmm..ok..nvm..HAPPY CHINESE NEW YEAR!
From Wikipedia, the free encyclopedia
Although most UAVs are fixed-wing aircraft, rotorcraft designs such as this MQ-8B Fire Scout also exist. A new development is the mini-helicopter with automatic flying system from Jan Verhagen, operational since 2007
Although most UAVs are fixed-wing aircraft, rotorcraft designs such as this MQ-8B Fire Scout also exist. A new development is the mini-helicopter with automatic flying system from Jan Verhagen[1], operational since 2007
An unmanned aerial vehicle (UAV), sometimes called an unmanned air-reconnaissance vehicle, is an unpiloted aircraft. UAVs can be remote controlled or fly autonomously based on pre-programmed flight plans or more complex dynamic automation systems. UAVs are currently used in a number of military roles, including reconnaissance and attack. They are also used in a small but growing number of civil applications such as firefighting where a human observer would be at risk, police observation of civil disturbances and scenes of crimes, and reconnaissance support in natural disasters. UAVs are often preferred for missions that are too "dull, dirty or dangerous" for manned aircraft.
There are a wide variety UAV shapes, sizes, configurations, and characteristics. For the purposes of this article, and to distinguish UAVs from missiles, a UAV is defined as being capable of controlled, sustained level flight and powered by a jet or reciprocating engine. Cruise missiles are not classed as UAVs, because, like many other guided missiles, the vehicle itself is a weapon that is not reused even though it is also unmanned and might in some cases be remotely guided.
LATEST DEVELOPMENTS Beginning 2007, French based Dutch helicopter specialist Jan Verhagen [2] has succesfully concluded test flights (assisted by Dutch research organisation TNO) with his Unmanned Aircraft System Verhagenx2. This system consists of a mini-helicopter (6ft - 22 kilo with wireless HD camera), a ground station with data link and automatic tracking antenna. The helicopters flight is fully automatic, from take off, through GPS-controlled waypoint flight pattern to safe landing (target landing accurate to 1 metre). Range: 100 Km. Maximum speed: 100 Km. Ceiling: more than 3000m. Fuel consumption: 1300 cc/hr. Electrical autonomy 8 hrs. Flight time depending on tank and pay load: approx. 6 hrs. During 2007 the system has made 260 fully automated flight hours.
Image:UAS-verhagenX2.jpg
The implications of this latest development for tactical and civil applications are important. A VerhagenX2 mini-helicopter can hover in place at at a certain altitude for several hours, filming every movement on the ground (day or night), without being seen or (depending on surrounding sound and flight altitude) heard. Images are send to ground station for live viewing up to 40 Km. Suitable for covert observation in tactical situations, or wild life tracking without disturbance.
Technical Data:
* Auto start and auto landing
* Auto-return to start point in case of radio disturbance etc.
* Return to start point by assignment
* Mapping (f.i. Google maps).
* Adjustable waypoint system during flight
* Adjustable height during flight
* Adjustable speed
* Video signal over > 40 Km
* Autonomous flight >100 Km
* On demand control over > 100 Km, real time manual control
* Dual micro processors (safety)
* Follow-the-camera flight system, (flying in the direction of the pointed camera)
* Recording of coordinates and video footage at the same time
* Recording al flight information
* Making and testing of flight plan in simulator
* Revolving auto-tracking antenna system
* Accurate auto landing
* Compact: entire system including 2 helicopters will fit in family car.
The abbreviation UAV has been expanded in some cases to UAVS (Unmanned Aircraft Vehicle System). The Federal Aviation Administration has adopted the generic class Unmanned Aircraft System (UAS) originally introduced by the U.S. Navy to reflect the fact that these are not just aircraft, but systems including ground stations and other elements.
For more informations: http://en.wikipedia.org/wiki/Unmanned_aerial_vehicle
i get this info from kenny who is my ex cca member. haha
maid abuse video
hmmm..i dun understand y this maid can like that..it is kind of crazy...recently too many crazy stuff n cruel things...but i know good things are also happening..so maybe jus a change of views will make u c things different? dun b stubborn!
face a lot of things recently..mood change a lot also..but still i'm grateful tt i'm alive n gt food, shelter n ppl tt love me! most impt is HE!
Valentine time recipes
Raisin Sugar Pie
Yield: 8
Ingredients:
Crust
* 2 2/3 cups all purpose flour
* 1/3 cup sugar
* 1/4 tsp salt
* 2/3 cup unsalted butter, cut into pieces and chilled
* 1/4 cup 2% milk
Raisin Pie
* 1/3 cup brown sugar
* 1 tsp cinnamon
* 1 cup golden raisins
* 1 1/3 cups whipping cream
* cinnamon, for sprinkling
Directions:
Crust
1. For the crust, pulse flour, brown sugar and salt in food processor. Add in chilled butter and pulse until a rough, crumbly texture. While pulsing, add milk until dough comes together. Shape dough into a disc, wrap and chill for an hour.
Raisin Pie
1. Preheat oven to 425 degrees F. and sprinkle a 9-inch pie plate lightly with flour.
2. On a lightly floured surface, roll out dough to about a 10-inch circle and line pie plate, pinching edges.
3. For filling, toss sugar, cinnamon and raisins together and spread over bottom of dough. Carefully pour in cream and sprinkle top with cinnamon. Bake for 10 minutes, then reduce heat to 400 degrees F. and bake for 30 to 35 minutes, until crust is brown and filling is browned and bubbly.
4. Serve pie warm or at room temperature.
A Honey of a Honey Cake
Yield: 12
Ingredients:
A Honey Of A Honey Cake
* 4 x eggs
* 1 cup brown sugar
* 1/3 cup canola oil
* 1/4 cup honey
* 3 cup flour
* 1 tsp baking soda
* 2 tsp baking powder
* 2 tsp cinnamon
* 1/2 tsp ground ginger
* 1/4 cup meid (honey wine) or 1/4 cup orange juice
Directions:
A Honey Of A Honey Cake
1. Preheat oven to 325°F
2. In a large bowl, beat eggs, sugar and oil until pale in colour. Add honey, and meid. Mix. In a second bowl, combine flower, baking soda, baking powder, cinnamon, and ginger. One cup at a time, add dry ingredients to wet ingredients. Blend until smooth. Transfer batter to a greased 10 x 14-inch baking dish. Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out dry.
3. Let cake cool and cut into honeycomb shapes. Drizzle with honey (ideally lavender) and garnish with fresh lavender flowers, if available.
Sticky Maple Pudding with Maple Compound Butter
Yield: 8
Ingredients:
Maple Toffee Sauce
* 6 Tbsps unsalted butter
* 1/2 cup pure maple syrup
* 1/2 cup light brown sugar, packed
* 2 teaspoons ground cinnamon
* 2 Tbsps orange juice
* 2 Tbsps rum
* 3 Tbsps whipping cream
Pudding
* 1 3/4 cup pitted dates, about 10 ounces
* 1 cup orange juice
* 1 cup maple syrup
* 1 tsp baking soda
* 2 1/4 cups all-purpose flour
* 1/2 tsp baking powder
* 1/2 tsp ground cinnamon
* 1/2 tsp ground ginger
* 1/2 tsp fine salt
* 6 Tbsps unsalted butter at room temperature
* 2/3 cup light brown sugar, packed
* 3 large eggs
Maple Walnuts
* 2 cups maple syrup
* 1 cup walnuts
Maple Butter
* 1/2 cup unsalted butter, room temperature
* splash maple syrup
* pinch cinnamon
Maple Butter
1. Preheat oven to 350 ?F and grease and flour eight 5-ounce ramekins and place them in a baking dish.
2. For sauce, melt butter, maple syrup and brown sugar over medium heat, stirring occasionally. Once bubbling, add cinnamon, orange juice and rum and return to a simmer, stirring. Remove from heat and stir in cream. Spoon 2 Tbsp of sauce into each ramekin and reserve rest of the sauce to serve with puddings.
3. Roughly chop dates and simmer in orange juice and maple syrup, uncovered, for 5 minutes. Remove from heat and stir in baking soda. Let cool while preparing batter.
4. Sift flour, baking powder, cinnamon, ginger and salt. In a separate bowl, cream butter and brown sugar until light. Add eggs one at a time, stirring well after each addition. Add flour mixture alternately with date mixture, stirring well after each addition, starting and ending with flour. Spoon batter evenly between prepared ramekins. Pour boiling water around ramekins (coming up ½ inch) and bake for 30 to 40 minutes, until a tester inserted in the centre of a pudding comes out clean. Remove from water bath and allow to cool at least 10 minutes, and unmold to serve.
5. Toast walnuts in saucepan on medium heat or in a 350 oven for 10 minutes. Simply stir walnuts in maple syrup to coat. Allow to cool slightly before using.
6. With a spatula blend butter with pinch of cinnamon and a splash of maple syrup. Fill a piping bag with mixture to pipe on top of pudding.
7. To serve: Reheat toffee sauce and spoon over warm puddings. Using a piping bag pipe the maple compound onto the sticky pudding and then garnish with maple walnuts.
Butterscotch Cream Pie
Yield: 8
Ingredients:
Crust
* 2 cups all purpose flour
* 2 tbsp ground pecans, toasted
* 1/4 tsp salt
* 1/2 cup unsalted butter, cut into pieces and chilled
* 2 tbsp golden brown sugar, packed
* 1 egg yolk
* 4 to 6 tbsp cold water
Filling
* 1 cup pecan halves, lightly toasted
* 1 cup golden brown sugar, packed
* 1/3 cup all purpose flour
* 1 cup milk
* 3 tbsp unsalted butter
* 1 tbsp vanilla extract
* 1 egg yolk
Topping
* 1 cup whipping cream
* 2 tbsp sugar
* 1 tsp vanilla extract
* chopped toasted pecans, for garnish
To Assemble
1. For crust, combine flour, ground pecans and salt. Cut in butter until an even, crumbly texture. In a separate bowl, whisk brown sugar with egg yolk and 4 Tbsp water and add to flour. Mix just until dough comes together, adding a little more water, if needed. Wrap and chill for 30 minutes.
2. On a lightly floured surface, roll out dough to 1/8-inch thick. Line a 10-inch pie shell with dough and trim. Chill for 20 minutes.
3. Preheat oven to 375° F. Line pie shell with aluminium foil and weight with pie weights, rice or dried beans. Bake for 18 to 20 minutes, then remove foil and weights and bake for 5 to 7 minutes more, until centre of pie shell is dry and edges are lightly browned. Allow to cool.
4. For filling, line bottom of baked pie shell with toasted pecan halves. In a saucepot, mix brown sugar and flour together, crushing any visibly large lumps of brown sugar. Whisk in milk until smooth. Stir filling over medium low heat to start dissolving sugar, then stir in butter. Cook filling for about 8 minutes, stirring constantly, until it thickens. Remove from heat and scrape into a bowl. Stir in vanilla and egg yolk. Scrape filling into pie shell and spread evenly. Chill for at least 2 hours before topping.
5. For topping, whip cream to soft peaks and fold in sugar and vanilla. Spread evenly over butterscotch filling and garnish with chopped pecans. Chill until ready to serve.
6. Pie with filling can be made up to 2 days in advance, and topped up to 6 hours in advance.
7. Yield: 1 10-inch pie. Makes 8 to 12 servings
Valentine day videos link:
Chocolate Dipped Strawberries and Decadent Truffles
Chocolate Martini
Halibut Provencal and Artichokes with Almond Sauce
Other links
http://www.hgtv.ca/articles/articledetails.aspx?ContentId=2414&cat=2&by=2&nwsltrfood20080205ref=F3A
http://www.hgtv.ca/content/ContentDetail.aspx?ContentId=2698&nwsltrfood20080205ref=F3B
http://www.hgtv.ca/video/default.aspx?&maven_playerId=hgtvvideocenter&maven_referralParentPlaylistId=2f64bc616287504a86ae909a5d187f960aaff90d&maven_referralPlaylistId=57e2aa8df90848d8ac9ab0586ea53ae141c0da94&maven_referralObject=622258066&maven_referrer=staf&nwsltrfood20080205ref=F3C
February CCC: Laura Calder's Chocolate Mousse
INGREDIENTS:
* 5 ounces dark chocolate
* 4 egg whites
* 2 tbsps sugar
* 2 egg yolks
* 1 tsp orange zest
* 1 tbsp Cointreau
DIRECTIONS:
1. Melt the chocolate over a bain-marie (double boiler) until smooth. Beat the egg whites to soft peaks, sprinkle over the sugar, and continue beating to a stiff meringue, a minute or two longer.
2. Beat the yolks with the orange zest and Cointreau in a bowl.
3. Whisk the chocolate into the yolks. Fold in a spoonful of the whites, then pour the chocolate onto the remaining whites and fold gently to combine evenly. Pour the mousse into a serving bowl. Wrap well with plastic, and refrigerate at least a few hours. Serve garnished with whipped cream, chocolate shavings, and a little orange zest.
Published by Catherine Jheon
Filed under: Recipes, Cooking Club Challenge
From:
I started photography in December 2003 after buying myself a Canon 300D. In January 2004, I started shooting macros after seeing some butterfly shots in a local forum.
The bad news is, butterfly is a difficult subject to shoot! I didn’t know that when I started and only got a handful of shots after spending 2 hours looking for them and chasing them all over a lallang patch. the size of a small room. And I got the shots only because they were tired and looking for a perch to stay the night.
The Equipments
I started with the Canon 300D, an EF 75-300mm IS lens, a 25mm Extension Tube, an a Sigma 500 DG ST flash unit. Last November, I bought a 20D and a Sigma 70-200mm f/2.8 and had been using these since then.
Many Point & Shoot cameras have optional adaptors that let them fix close up filters and lens for macro work. You will need a camera that can zoom to at least 200mm at 35mm equivalent range. Nowadays, many newer P & S cameras can zoom to 300mm or more, some with image stabilizer to boot!
The Approach
Once I spotted a butterfly, I will stand still and observe it. Some are just passing by and you are not going to have a chance to shoot it. Some will stop on a leave to rest, to lay eggs, or on some flowers or on the ground to feed. These will stay within the immediate vicinity if spooked, if you are patient, they will usually return.
When a butterfly landed, I will usually let it settle down before I approach it. This is the moment when its most jittery. At this time, I will consider my approach. Is there any tree branches I can use to cover my approach? Do I have to crouch or waddle like a duck during my approach? Which is the best direction to approach it to get a good sideway shot?
After considering all these, I'll approach it SLOWLY & STEADILY until I get within working range. Then I'll sight it with my camera, do I need to change direction? If I do, its best to do it when I'm still too far away to spook it. When I get my direction right, I'll check my camera setting after taking the lighting condition into account. Then I take a test shot at maximum range. After checking the shot and making any adjustment to my setting, I'll begin my final approach, very SLOWLY with my eye checking the viewfinder every now and then.
When I get to about 4-5ft, I started shooting at maximum zoom, making adjustments to my camera setting when necessary. And as I shoot, I keep moving forward ever so SLOWLY after every couple of shot.
When I'm nearly enough for the butterfly to fill one third of the frame, I started thinking of composition and background. With the camera focused on the butterfly, I'd vary my angle and shooting level and search for a nice smooth background to frame the butterfly off-centre. At that range, a slight shift in shooting angle or level can change the background dramatically. I'll keep shooting with slight changes in background, seeking the perfect shot. This continue until I'm satisfied that I get some good shots, or until the butterfly gets enough of me, usually the latter LOL.
But what if they fly away before you even get to take a shot? I got news for you, it happen all the time. Even among the same specie, one may scoot at the slightest movement, another may let you get so close you can see every detail with your unaided eyes. So the disappointment is part and parcel of the game. But as you keep on trying and learning to approach, you'll find that it gets easier and easier. Just dont expect it to stay still like a landscape or smile like a bride, aint gonna be that easy, never happened.
Camera Settings.
Shooting condition varies from shot to shot. I always check and change my settings when necessary, if I remember LOL.
Aperture - I usually start with an aperture of f/8-f/11 when I'm within shooting range. But because a sideway butterfly's profile is very thin, I usually open it as wide as I can during the final shoot, keeping in mind the need to keep the whole butterfly and especially the eye as sharp as possible.
ISO - This depend on the camera's ability to handle noise. I usually shoot at ISO 400 - 800 on my 300D. With the 20D, I uses ISO 1600 on occasions when lighting is really bad. Of course, if I am shooting under bright sunlight, it'll be ISO 100, no brainer this.
Shutter Speed - I usually shoot at 1/250s with flash to minimise camera shake or movement caused by the wind.
Flash - I use a Sigma 500 DG ST with omnibounce diffuser tilted at 45 degree. Flash setting is usually -1/3 to -1.0. This is so I dont blow out any bright details on the butterfly's wings.
Focusing - I usually use manual focus with the EF 75-300mm as its auto-focus is useless in low light situation. With the Sigma 70-200mm f/2.8, I uses auto-focus most of the time unless the light is real bad.
Cropping - Unless you can get near enough to fill the frame with the butterfly, it is inevitable that you have to crop the shot. This is where the importance of getting a sharp shot show its true value.
There are times when a butterfly just flew in and hop from flower to flower, leaving me no time to do anything else but shoot. Such times I just concentrate on focusing on the eyes and shooting, hoping to get some worthwhile shots
http://groups.msn.com/PhotoGraphics/howtophotographbutterflies.msnw
Other links : http://groups.msn.com/PhotoGraphics/tipstricks.msnw
http://groups.msn.com/photographics/tutorials.msnw
http://groups.msn.com/PhotoGraphics/memberstutorials.msnw
By Nadine Anglin
Comfort food is such a necessary pick-me-up during our harsh Canadian winters that these filling, easy-to-make meals should be labelled a food group onto their own!
Quintessential Canuck classics like macaroni and cheese, meatloaf, beef stew, spaghetti and meatballs and chicken noodle soup are great in their traditional forms, but you can make them more healthful by cutting the fat and the calories while keeping the taste. See below for our 3 ways to give your favourites a makeover.
1. To lighten up your mashed potatoes, replace the heavy cream with low-sodium, store-bought chicken stock or switch to buttermilk. Despite its name, buttermilk is actually low in fat and will add a tart, buttery flavour to your dish. When choosing a potato, go for the Yukon Gold or Russet varieties since they contain more moisture and in turn will produce a creamier mash.
2. When making traditional mac and cheese, switch up regular macaroni for the whole wheat variety; a cup of whole wheat pasta provides a healthy dose of fibre. Instead of regular cheddar cheese, opt for a cheese with more kick such as Gruyere or Gouda since you only need half as much to get a powerful flavour punch. Toss in a few handfuls of baby spinach or broccoli florets into the cheesy mixture and you'll benefit from an extra kick of iron too.
3. Hearty meat dishes can always benefit from the ol' switcheroo: use leaner ground turkey, instead of ground beef; ground sirloin, instead of ground chuck; switch rib-eye steak for a leaner cut like filet mignon; and trade traditional bacon for turkey bacon or Canadian-style back bacon. Also try to reduce the amount of meat you consume in general and stretch out soups and stews with hearty seasonal vegetables like carrots, mushrooms and potatoes.
http://www.foodtv.ca/content/entertaining/ContentDetail.aspx?ContentId=2933&Category=Entertaining&nwsltrfood20080115ref=D11
Lean Shepherd’s Pie with Multigrain Buns
Yield: 8
This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
Ingredients:
Lean Shepherd's Pie With Multigrain Buns
* 900 gram ground beef (90% lean)
* 0.67 cup ketchup (2/3 cup)
* 2 1/2 tsp Worchestershire sauce
* 1 1/2 tsp Mrs. Dash Original Seasoning
* 3 cups boiling water (to allow for boiling down)
* 1 cup frozen peaches and cream corn
* 1 x 398 ml Can cream style corn
* 2 cups instant mashed potato flakes(or your own mashed potatoes)
* 1% milk and butter as needed
* 8 x multigrain buns
Directions:
Lean Shepherd's Pie With Multigrain Buns
1. Brown meat in large nonstick frying pan or wok at medium-high heat until meat is no longer red.
2. Add ketchup, Worcestershire sauce and spice to cooked meat. Stir well.
3. Boil water in kettle to use later for instant mashed potatoes.
4. Pour meat mixture into a large oven-safe pan or casserole.
5. Rinse frozen corn in colander and spread evenly over meat mixture.
6. Spread creamed corn over the frozen corn.
7. Prepare mashed potatoes according to instructions. Top casserole with mashed potatoes. (If you have never used instant potatoes before, they don’t look smooth, keep stirring until they are perfect).
8. Bake uncovered in oven for 40 minutes. Broil for a few minutes to crunch up the top.
9. Take Shepherd’s pie out, turn oven off and toss the buns in.
10. Let Shepherd’s pie stand for about 5 minutes.
Yukon Mash
Yield: 4
Buttermilk gives these potatoes a rich, creamy texture without adding a lot of fat. I left the skins on for added flavour. Yield is 4 servings.
Ingredients:
Caramelized Onions
* 2 tbsp butter
* 1 large onion, peeled, halved and thinly sliced
* Coarse salt and freshly cracked black pepper
Potatoes
* 1 1/4 lb. Yukon Gold potatoes, cut into large chunks
* 3/4 cup buttermilk
* 1 tbsp butter
* Coarse salt and freshly cracked black pepper
* 1 tbsp chopped fresh parsley
* 1 tbsp chopped chives
Directions:
Caramelized Onions
1. Heat the butter in a large nonstick skillet.
2. Add the onions and saute for about 20 minutes or until caramelized.
3. Season with salt and pepper.
Potatoes
1. Put the potatoes and some salt in a medium saucepan, add enough water to cover, and bring to a boil over high heat.
2. Reduce the heat to medium and simmer until the potatoes are fork tender, about 35 to 40 minutes.
3. Drain the potatoes well, reserving 1/3 cup of the cooking water.
4. Coarsely mash the potatoes with a masher.
5. Beat the buttermilk into the potatoes with a wooden spoon until thoroughly incorporated.
6. Add a little of the reserved cooking liquid.
7. Beat in the butter and lots of salt and pepper.
8. Stir in the chopped parsley and chives.
Full of Beans Chili
Yield: 8
Zesty beef and Italian sausage chili with two types of beans.
Per serving: 274 calories, 7.4 g total fat (3.4 g saturated fat), 24 g protein, 30 g carbohydrate, 10 g fibre, 47 mg cholesterol, 892 mg sodium.
Tip: If you can, make this chili one day before you want to serve it. It thickens as it sits overnight and tastes even better the next day! Heinz Baked Beans in Tomato Sauce are a good choice for this recipe and are usually available at grocery stores.
Ingredients:
Full of Beans Chili
* 1 lb. extra-lean ground beef
* 8 ounces light Italian sausage, casing removed, broken up
* 2 teaspoons minced garlic
* 1 cup diced red onions
* 1 cup diced celery
* 1 cup diced green bell pepper
* 1 1/2 Tbsps chili powder
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons dried oregano
* 1 tsp ground coriander
* 1/4 tsp ground black pepper
* 1 can (19 oz/ 540 ml) diced tomatoes, undrained
* 1 can (14 oz/398 ml) tomato sauce
* 1 cup beef broth
* 1/4 cup chopped celery leaves
* 1 can (19 oz/540 ml) red kidney beans, drained and rinsed
* 1 can (14 oz/398 ml) beans in tomato sauce (see Tip)
* 3 Tbsps chopped fresh cilantro
* 1 tbsp freshly squeezed lime juice
* 2 teaspoons liquid honey
* Grated light cheddar cheese for garnish, optional
Directions:
Full of Beans Chili
1. Cook sausage, beef, garlic and onions in a large pot over medium-high heat until meat is no longer pink. Add celery and green pepper. Cook and stir for 3 minutes, or until vegetables begin to soften.
2. Stir in chili powder, cumin, oregano, coriander, and black pepper. Cook for 1 more minute. Add undrained tomatoes, tomato sauce, beef broth and celery leaves. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
3. Add beans and simmer, covered, for 10 more minutes. Remove from heat. Stir in cilantro, lime juice and honey. Serve chili topped with grated cheddar, if desired.
Turkey, Sweet Potato and Bean Chili
Yield: 8
Ingredients:
Turkey, Sweet Potato & Bean Chili
* 1 tbsp vegetable oil
* 1 lb. extra lean ground turkey
* 2 sweet potatoes, peeled and cubed
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 tbsp chili powder
* 1 teaspoons each ground cumin and coriander
* 1 tsp dried oregano
* 1/4 tsp red pepper flakes
* 1 can diced tomatoes
* 1 1/2 cups chicken stock
* 1 can each of black and red kidney beans
* salt and freshly ground pepper
Tex Mex Pita Crisps
* 3 tbsp olive oil
* 1 tsp Tex Mex spice blend
* 1/4 tsp garlic powder
Directions:
Turkey, Sweet Potato & Bean Chili
1. Heat the oil in a large saucepan over medium heat. Add the turkey and cook, breaking it up well with a wooden spoon, until no longer pink, about 5 minutes.
2. Add the sweet potatoes, onions and garlic, and cook, stirring frequently, for 5 minutes. Add seasonings, from the chili powder to the red pepper flakes, if using, and cook for 1 minute. Add the tomatoes with their juice and the chicken broth. Bring mixture to a simmer, cover the pan, and cook for 10 minutes, stirring occasionally. Meanwhile, rinse and drain the beans. Set aside.
3. Remove the cover, stir in the beans and simmer mixture until the potatoes are completely tender and the chili has thickened, about 20 minutes. Season, to taste, with salt and pepper. Serve chili in bowls and allow each person to choose their own garnishes from the chili bar.
Chili Bar: chopped chives, chopped tomatoes, chopped avocado, shredded lettuce, shredded cheddar, low-fat sour cream, hot pepper sauce & pita crisps. (See Tex Mex Pita Crisps recipe)
Tip:You could use pinto beans, white kidney beans or even chick peas as substitutes for the black and red kidney beans.
Tex Mex Pita Crisps
1. Preheat oven to 375 F/190 C. Cut each pita into 6 wedges. Open each wedge to form 2 triangles, resulting in a total of 24 pieces.
2. Lay pita triangles on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with Tex Mex spice and garlic powder. Bake for 7-10 minutes, or until crisp. Remove from oven and cool. Serve.
Tip: If making pita crisps ahead, once they are completely cooled, they can be stored in a sealed plastic bag for several days
Macaroni and Cheese Casserole
Yield: 4
Ingredients:
Macaroni and Cheese Casserole
* 3 tbsp butter, unsalted (45ml)
* 4 tbsp all-purpose flour (60ml)
* 3 cups milk (750ml)
* 2 cups chopped and cooked broccoli and/ or cauliflower florets (500ml)
*
Adult
* 1 1/2 cup penne (375ml)
* 1 1/2 cups shredded smoked applewood cheddar or gruyere or smoked mozzarella (375ml)
* 1 tsp roasted garlic paste (5ml)
Children
* 1 cup elbow macaroni (250ml)
* 1 cup shredded old yellow cheddar (250ml)
*
Breadcrumb Topping
* 2 tbsp butter, melted (30ml)
* 1 1/2 cup Panko or fresh breadcrumbs (375ml)
* 1 tbsp chopped, parsley (adults) (15ml)
Roasted Garlic Paste
* 1 head, garlic
* 1 tbsp olive oil (15ml)
Directions:
Macaroni and Cheese Casserole
1. Preheat oven to 350F/180C.
2. Cook each pasta separately, in boiling salted water for 8 to 10 minutes, or until al dente. Drain and return to pots.
3. Melt butter in a saucepan until bubbling. Add flour and cook, stirring, over medium heat for 1 minute. Gradually add milk to flour mixture, whisking for about 5 minutes, or until thickened. Add vegetables.
4. Pour half of the sauce mixture into a bowl; add old yellow cheddar to bowl and applewood cheddar and roasted garlic to pot. Stir until melted. Add cheese sauces to pasta pots.
5. Divide mixtures into 8 oz. ramekins.
6. In a bowl, combine breadcrumbs, parsley, if using and butter. Top each ramekin with breadcrumb mixture.
7. Bake in centre of preheated oven for 20 to 30 minutes, until bubbly and breadcrumbs are golden.
Tip: Two casserole dishes can be used instead of individual ramekins.
Recipe can be used as a Quick Macaroni and Cheese – omit breadcrumbs and serve from saucepans.
Roasted Garlic Paste
1. Preheat oven to 350F/180C.
2. Cut top off garlic to expose cloves. Rub garlic with olive oil. Wrap in foil.
3. Bake in centre of oven, in a small baking dish for 45 minutes or until soft. Cool.
4. Squeeze out garlic into bowl and mash with fork. Refrigerate.
Asian Meatball Soup (Slow Cooker), Baby Carrots and Buns
Yield: 4
This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
Ingredients:
Asian Meatball Soup (Slow Cooker), Baby Carrots And Buns
* 1 1/2 lb. (675g) extra lean ground beef
* 2 tsp minced garlic
* 1/2 onion, sliced
* 1 tsp minced ginger
* 1 tsp ground pepper
* 1/3 cup soy sauce
* 2 L chicken stock
* 1 1/2 tsp hot chili sauce
* 300 g snow peas
* 2 x green onions, sliced
* 200 g broad egg noodles or rice noodles
* Baby carrots
* Equal parts low-fat mayo and sour cream for dip
* 1 tsp Mrs. Dash Original
* 4 – 6 multi grain buns
Directions:
Asian Meatball Soup (Slow Cooker), Baby Carrots And Buns
1. Boil large pot of water.
2. Shape meat into tight balls. Add to boiling water as you make them.
3. Set timer for 7 minutes after the last meatball goes into the water.
4. When timer rings for meatballs, drain off water and place meatballs in inner crock of slow cooker.
5. Add garlic, onion, ginger, pepper, soy sauce, chicken stock and hot chili sauce over meatballs. Stir. Cover and store in fridge overnight.
6. In the morning - return center pot with cover to the outer liner of slow cooker and set on low heat.
7. When you arrive home – add snow peas, green onions and egg noodles or rice noodles.
8. Set timer for 20 minutes.
9. Prepare dip with low-fat mayo, sour cream and Mrs. Dash Original.
10. Serve with buns.
Spaghetti with Lean Spicy Meat Sauce, Garlic Bread and Salad
Yield: 6
This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
Ingredients:
Spaghetti With Lean Spicy Meat Sauce
* 6 l water
* 450 g extra lean ground beef
* 1 x onion finely chopped
* 1/2 green pepper finely chopped
* 10 x mushrooms sliced
* 2 x 750 ml Spicy Onion and Garlic Pasta sauce - 2 jars (750 ml each
* 350 g spaghetti pasta
* 1 tsp olive oil
* 1 tsp basil (Optional)
Garlic Bread
* 1 x Baguette or French loaf
* 2 tbsp butter or margarine
* 1/2 teaspoons garlic powder
* 1/2 teaspoons parsley flakes
Salad
* 1 x Bag of Romaine or Caesar salad mix.
Directions:
Spaghetti With Lean Spicy Meat Sauce
1. Fill large stove-top pot with water. Cover and bring to a boil
2. Brown meat at medium-high in large nonstick pot until meat is no longer red.
3. Add onion and green pepper to meat and mushrooms.
4. Add sauce to cooked meat and stir. Reduce heat and simmer for 15 minutes.
5. Place pasta in boiling water and stir. Cook uncovered for 10 minutes.
6. Rinse pasta in colander with hot water.
7. Return to pasta pot and toss with a little olive oil and basil.
Garlic Bread
1. Slice bread lengthwise, lightly butter and sprinkle with garlic powder and parsley.
2. Turn oven off and toss bread in, butter side up.
Salad
1. Rinse salad in salad spinner.
2. Serve with Caesar dressing.
Ooh-la-la-sagna!
Yield: 10
Cooking tip: When buying feta cheese for this recipe, look for the kind flavoured with sun-dried tomatoes and basil. When it comes to the shredded cheese, there are many delicious, pre-shredded 4-cheese blends on the market. Any blend labelled “Italian” would be perfect for lasagna, as would combinations of Asiago, Parmesan, Provolone, Monterey Jack, Mozzarella or Cheddar. Per serving: 399 calories, 15 g total fat (6.8 g saturated fat), 31 g protein, 35 g carbohydrate, 4.4 g fibre, 119 mg cholesterol, 815 mg sodium
Ingredients:
Sauce
* 5 x sun-dried tomatoes (not oil-packed)
* 2 teaspoons olive oil
* 1 1/2 cups chopped red onions
* 2 teaspoons minced garlic
* 1 1/4 pounds (568 g) extra-lean ground turkey
* 8 ounces (227 g) lean Italian turkey sausage
* 1 cup packed grated unpeeled zucchini
* 1 jar (700 mL) your favourite tomato-based pasta sauce
* 1 can (19 oz/540 mL) tomatoes with Italian herbs, undrained, chopped
* 1 tbsp dried Italian seasoning
* 1 tbsp balsamic vinegar
* 1 tbsp brown sugar
* 1/4 tsp freshly ground black pepper
* 1/4 cup minced fresh basil leaves
Filling
* 2 cups light ricotta cheese
* 2 ounces (57 g) crumbled feta cheese with herbs (see Tip)
* 1 pkg frozen spinach, thawed, squeezed dry and chopped
* 1 x egg
* 12 x whole wheat lasagna noodles
* 1 1/2 cups packed shredded 4-cheese blend (6 oz/170 g; see Tip)
Directions:
Sauce
1. Pour 1/2 cup of boiling water over sun-dried tomatoes and let soak while you prepare the sauce.
2. To make sauce, heat olive oil over medium-high heat in a large pot. Add onions and garlic. Cook and stir until onions have softened, about 4 minutes.
3. Add ground turkey and sausage, breaking up any large pieces. Cook until meat is no longer pink. Add zucchini and cook for 2 minutes. Add all remaining sauce ingredients, except fresh basil. When sun-dried tomatoes are soft enough, drain and chop them (fine) and add to sauce. Bring sauce to a boil.
4. Reduce heat to low and simmer, covered, for 20 minutes. Stir in minced basil and remove from heat.
Filling
1. Combine all filling ingredients in a medium bowl and mix well. Refrigerate until ready to use. Cook lasagna noodles according to package directions. Drain well.
To Assemble
1. Preheat oven to 375ºF. To assemble lasagna, lightly spray a deep 9 x 13-inch casserole dish with cooking spray. Spoon some meat sauce over bottom of dish.
2. Arrange 4 noodles over sauce and layer as follows: 1/3 meat sauce, 1/2 4-cheese blend, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, 1/3 meat sauce, 1/2 4-cheese blend.
3. Cover loosely with foil and bake for 30 minutes. Uncover and bake 10 more minutes. Let lasagna stand for 10 minutes before serving.
Starvin’ Guy Chicken Pie
Yield: 8
Individual chicken potpies with roasted chicken, mushrooms, Swiss cheese and a sweet-potato biscuit crust.
Per serving: 341 calories, 10 g total fat (4.5 g saturated fat), 26 g protein, 37 g carbohydrate, 3.3 g fibre, 72 mg cholesterol, 658 mg sodium.
Ingredients:
Filling
* 1 tsp olive oil
* 1 cup diced onions
* 1/2 cup diced celery
* 1 tsp minced garlic
* 3 cup thinly sliced mushrooms
* 3/4 cup frozen mixed peas and carrots, thawed
* 1 tsp dried thyme
* 1/4 tsp poultry seasoning
* 1 3/4 cups chicken broth
* 1 cup cream-style corn
* 1 cup 2% evaporated milk
* 3 Tbsps all-purpose flour
* 1/2 cup packed grated light Swiss cheese (2 oz/57 g)
* 1 tbsp chopped fresh parsley
* 1 x large rotisserie chicken, meat cut into chunks (light and dark meat)
Biscuit Topping
* 1 cup all-purpose flour
* 1/2 cup whole wheat flour
* 2 teaspoons baking powder
* 1 tsp baking soda
* 1/4 tsp salt
* 3/4 cup buttermilk
* 3/4 cup mashed/puréed cooked sweet potato (canned is fine)
* 3 Tbsps butter, melted
Directions:
Filling
1. Preheat oven to 400ºF. Place eight 7-oz ramekins on a baking sheet lined with foil and set aside.
2. To make filling, heat olive oil over medium-high heat in large non-stick pot. Add onions and garlic. Cook until onions begin to soften, about 3 minutes. Add celery and mushrooms and cook until mushrooms are tender. Stir in peas and carrots, thyme, and poultry seasoning. Cook 1 more minute. Add broth and corn and let mixture simmer, uncovered, for 2 minutes.
3. In a small bowl, whisk together evaporated milk and flour until smooth. Add to pot. Cook and stir until mixture thickens. Remove from heat. Add cheese and parsley and stir until cheese melts. Stir in cut-up chicken. Cover and keep warm.
Biscuit Topping
1. To make biscuit topping, combine both flours, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together buttermilk, sweet potato, and 2 tbsp of the melted butter. Add wet ingredients to dry ingredients and stir gently until a ball is formed.
2. With floured hands, transfer biscuit dough to a lightly floured surface and press out or roll dough to about 1/3-inch thickness. Using 21/2-inch-round cookie cutter, cut dough into circles just slightly smaller than the top of your ramekins.
3. Fill ramekins with warm chicken mixture and top with biscuit. Brush tops of biscuit with remaining melted butter. Bake for 13 to 15 minutes, until filling bubbles and biscuits are puffed up a golden brown. Let stand for 5 minutes before serving. They’re very hot!
Smackaroni and Cheese
Yield: 6
Creamy macaroni and cheese with bacon and mushrooms.
Per serving: 384 calories, 14 g total fat (7.1 g saturated fat), 23 g protein, 38 g carbohydrate, 4.1 g fibre, 81 mg cholesterol, 644 mg sodium
Tip: The cheese-blend we prefer is a combination of provolone, asiago, parmesan and fontina cheese. It’s sold in a plastic tub where the specialty cheeses are found at your grocery store.
Ingredients:
Smackaroni and Cheese
* 1 tbsp butter
* 2/3 cup minced onions
* 4 ounces (120 g) turkey bacon, chopped (about 7 slices)
* 1 cup finely chopped shiitake mushrooms
* 1/2 cup frozen sweet green peas
* 1 can (14 oz/380 mL) 2% evaporated milk
* 2 Tbsps all-purpose flour
* 1/2 tsp dry mustard powder
* 1 cup packed shredded light old (sharp) cheddar cheese (4 oz/120 g)
* 1 cup packed shredded 4-cheese blend (4 oz/120 g; see Tip)
* Freshly ground black pepper
* 2 cups uncooked whole wheat macaroni
Directions:
Smackaroni and Cheese
1. You will need a deep, 10-inch, oven-safe non-stick skillet. Melt butter in skillet over medium-low heat. Add onions and chopped bacon. .
2. Cook slowly, stirring often, until bacon is lightly browned and onions are golden. This will take a good 10 minutes. (You may want to get the macaroni cooking at this time.)
3. Add mushrooms to skillet and cook until tender. Stir in peas until heated through
4. Preheat broiler. In a large measuring cup or medium bowl, whisk together evaporated milk, flour and dry mustard. Add to bacon and veggies in skillet. Cook and stir until sauce is bubbly and has thickened.
5. Remove from heat and stir in 3/4 of the cheddar and 3/4 of the 4-cheese blend. Stir until cheeses are melted. Add pepper. Add well-drained macaroni and mix until well-coated with sauce. Sprinkle remaining cheddar and remaining 4-cheese blend over top.
6. Place skillet under broiler until cheeses are melted and lightly browned.
