Need to try this one…
Originally posted on Cooking Without Gluten:
I wanted to have spicy fermented carrots with a crunch. It was my first attempt to ferment carrots and I am very happy with the result.
1.5 kg grated carrots, 1 medium head of garlic, fresh ginger 5-7cm piece, 1 chili pepper, 2 long sweet red peppers, 2 cloves, 27g sea salt.
Grate peeled carrots, add finely sliced 1 sweet red pepper. Put another sweet red pepper, peeled and finely grated ginger, chili pepper and garlic un food processor and make a fine paste. Add salt to grated carrots, massage carrots with your hands until juices appear, add garlic and ginger paste, cloves and mix it.
Press the mixture together until covered with juices. If not enough liquid, add brine (2% sea salt solution, 10g per 1 litre of water), put a plate to keep carrots under juices and put weight on the plate. I use glass…
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Interesting perspective…I like the honesty and humility.
Originally posted on Pippa Biddle:
After six years of working in and traveling through a number of different countries where white people are in the numerical minority, I’ve come to realize that there is one place being white is not only a hindrance, but negative – most of the developing world.
In high school, I travelled to Tanzania as part of a school trip. There were 14 white girls, 1 black girl who, to her frustration, was called white by almost everyone we met in Tanzania, and a few teachers/chaperones…
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Woo-hoo — another win for pushing back on 1% influence!
Originally posted on Diane Ravitch's blog:
Here is an analysis of the imbroglio by Felix Salmon of Reuters. It is an open secret that PBS has become heavily dependent on corporate funding, as Salmon notes here:
“There’s a whole world of subtext in that phrase, “we thought we were following the guidelines” — a lot of which my former boss Jim Ledbetter teased out in his 1997 book Made Possible By…: The Death of Public Broadcasting in the United States. The big problem is that public broadcasting has become dependent on corporate financing — and has become…
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My latest project…
Originally posted on Rich McCue v4.0:
How hard could it be? Those are usually the last words I utter before descending into a quagmire of technical pain as I work through how to use and master a new technology. Fortunately this time, making an eBook and related hard copy book turned out to be a straightforward and fairly easy process to master… once all the appropriate tools were identified and lined up, that is. An added bonus is that all the software is free to download and use on both Windows, Mac and Linux computers.
This project started a couple of months ago when a coworker kindly suggested that I write a paper based on a presentation I give to classes of law students on software tools for research and collaboration: Research & Collaboration Tools for Students, Staff & Faculty: Creating a Modern Memex. With that encouragement I started writing with my current favourite writing…
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I might have to try this one.
Originally posted on Sincerely, Alex.:
I am all about clean eating, but even I need a chocolate fix once in a while. Since I actually don’t crave sweets all that often (I’m more of a salty person), when I do eat sweets it’s go big or go home. I decided to go with a recipe I’ve made a few times before: it’s chocolatey, easy, and doesn’t require too many shopping ingredients. PLUS I had a fantastic Lindtt Fleur de Sel Chocolate bar just dying to be used.
Here’s my interpretation of these gluten-free DELICIOUS chocolate goodness brownies.
- 2 eggs, ½ cup of vegetable oil+ 2 Tbsp
- 1 ¼ cup sugar, ¾ cup cocoa powder (unsweetened)
- ¼ tsp. salt
- 1 Tbsp water
- ½ cup coconut flour OR rice flour
- 1 bar of chocolate, chopped OR 1 cup of chocolate chips
Preheat the oven to 350 degrees and grease an 8×8 glass pan.
Put oil, sugar…
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This looks good!
Originally posted on The Naturopathic Table:
This dish is the result of what I call the first battle of the refrigerator wars. Reminiscent of looking into a full closet without the faintest idea of what to wear, the refrigerator wars is the kitchen analogy. Why do I have so much food in the pantry and the refrigerator, but I have nothing to eat? The solution to this problem, which everyone faces, can be answered in a variety of ways. The easy solution is to go out to eat or make convenience food out of a box or a can. The overachiever will solve this issue by going to the store and buying all the ingredients for a recipe that is appealing during this desperate hour. The defeated solution is to not appeal to the appetite, and munch on whatever you can–a nut, a tortilla chip with ketchup, dry ramen, whatever. But the winner…
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Originally posted on Economy:
Fewer and fewer people are feeling middle class these days.
The share of Americans who describe themselves as middle class has taken a tumble, while the percentage who identify as lower class has soared over the past six years, according to a recent survey by the Pew Research Center/USA Today. The share of Americans who consider themselves upper class has also shrunk.
This downward shift is likely due to falling wages and the weak job market, said Rakesh Kochhar, associate director for research at the Pew Research Center’s Hispanic Trends Project. The survey notes that median household income fell from $55,627 in 2007 to $51,017 in 2012, the most recent Census data available. And employment in middle-skill jobs increased only 46% between 1980 and 2009, compared to 110% for low-skill jobs, according to a New York Federal Reserve Bank analysis.
“Despite the economic recovery, the economic mood continues to head…
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