Saturday, September 24, 2011

Banned Books Week Sept 24-Oct

Banned Books Week 2011 has begun – a week that celebrates the freedom to read while drawing attention to the harms that censorship does to our society and our individual freedoms. We hope that during this week you will read one of your favorite banned/challenged book and think of the ideas the books contain—ideas that bother some people so much they want to prevent you and others from reading it.

During the week, the OIF Blog, Twitter feed, and Facebook page will highlight some of the many events taking place during Banned Books Week, and will spotlight some of the videos featured on the Banned Books Week YouTube channel as part of the Banned Books Virtual Read-Out! Check back regularly for more information. You also should check the new Banned Books Week website—geared toward the general public—for events in your local area.
Happy reading!

About Banned & Challenged Books

What's the difference between a challenge and a banning?

A challenge is an attempt to remove or restrict materials, based upon the objections of a person or group. A banning is the removal of those materials. Challenges do not simply involve a person expressing a point of view; rather, they are an attempt to remove material from the curriculum or library, thereby restricting the access of others. Due to the commitment of librarians, teachers, parents, students and other concerned citizens, most challenges are unsuccessful and most materials are retained in the school curriculum or library collection.

http://www.ala.org/ala/issuesadvocacy/banned/aboutbannedbooks/index.cfm

Banned Books Week Sept 24-Oct 1, 2011


http://www.oif.ala.org/oif/?p=2724
Banned Books Week 2011 has begun – a week that celebrates the freedom to read while drawing attention to the harms that censorship does to our society and our individual freedoms. We hope that during this week you will read one of your favorite banned/challenged book and think of the ideas the books contain—ideas that bother some people so much they want to prevent you and others from reading it.
During the week, the OIF Blog, Twitter feed, and Facebook page will highlight some of the many events taking place during Banned Books Week, and will spotlight some of the videos featured on the Banned Books Week YouTube channel as part of the Banned Books Virtual Read-Out! Check back regularly for more information. You also should check the new Banned Books Week website—geared toward the general public—for events in your local area.
Happy reading!

Thursday, March 17, 2011

Support Denise for ALA/ALSC's Newbery Medal Selection Committee

I would appreciate your vote to serve on ALA/ALSC's Newbery Medal Selection Committee.

Here is the bio on the ballot.

Denise R. Lyons
revised and removed information after the vote
Links for further information:
Project website: https://daybydaysc.org

About the Newbery Medal for Children's Literature


THe John Newbery Medal
from www.ala.org

In 1921 Frederic G.Melcher had the Newbery Medal designed by René Paul Chambellan. The bronze medal has the winner's name and the date engraved on the back. The American Library Association Executive Board in 1922 delegated to the Children's Librarians' Section the responsibility for selecting the book to receive the Newbery Medal.

The inscription on the Newbery Medal still reads "Children's Librarians' Section," although the section has changed its name four times and its membership now includes both school and public library children's librarians in contrast to the years 1922-58, when the section, under three different names, included only public library children's librarians. Today the Medal is administered by the Association for Library Service to Children, a division of ALA.

How the Newbery Medal Came to Be

The Newbery Medal is awarded annually by the American Library Association for the most distinguished American children's book published the previous year. On June 22, 1921, Frederic G. Melcher proposed the award to the American Library Association meeting of the Children's Librarians' Section and suggested that it be named for the eighteenth-century English bookseller John Newbery. The idea was enthusiastically accepted by the children's librarians, and Melcher's official proposal was approved by the ALA Executive Board in 1922. In Melcher's formal agreement with the board, the purpose of the Newbery Medal was stated as follows: "To encourage original creative work in the field of books for children. To emphasize to the public that contributions to the literature for children deserve similar recognition to poetry, plays, or novels. To give those librarians, who make it their life work to serve children's reading interests, an opportunity to encourage good writing in this field."

The Newbery Award thus became the first children's book award in the world. Its terms, as well as its long history, continue to make it the best known and most discussed children's book award in this country.

From the beginning of the awarding of the Newbery and Caldecott Medals, committees could, and usually did, cite other books as worthy of attention. Such books were referred to as Newbery or Caldecott "runners-up." In 1971 the term "runners-up" was changed to "honor books." The new terminology was made retroactive so that all former runners-up are now referred to as Newbery or Caldecott Honor Books

Thursday, October 14, 2010

Roman Punch (from W.W. Norton)

I'm going to credit W.W. Norton and their link: http://wwnorton.tumblr.com/post/1313872086/roman-punch
I loved it so I had to share.

Roman Punch
There was a time — when turtle soup was a luxury dish and whiskey was an acceptable pick-me-up — when garnishing an icy-cold drink with a dollop of meringue seemed perfectly normal. And why not? The meringue floats on the surface like a regal, mysterious iceberg. As you mix it in, the sugar and whites add a touch of cream to what’s otherwise a sweet, boozy punch.

Although this one does not, many Roman punch recipes instruct you to freeze the mixture before serving, presumably so it gets nice and slushy before receiving its meringue cap.

Roman punch was served as an intermezzo at society parties and at the White House during Rutherford B. Hayes’s presidency. Hayes and his wife, who was known as “Lemonade Lucy,” were temperance advocates, and to get around their strictures — the rumor was — someone in the kitchen devised the spiked sorbet, which was served to guests. By 1922, the drink was declared passé by Emily Post.

2 cups lemonade
Juice of 2 oranges
8 ounces Champagne
8 ounces rum
2 large egg whites
2 cups confectioners’ sugar

1.Stir together the lemonade, orange juice, Champagne, and rum in a punch bowl. Chill
2.When ready to serve, make the meringue: whip the egg whites in a medium bowl until they hold soft peaks, then gradually beat in the confectioners’ sugar. Pile into a serving bowl.
3.Fill punch cups with ice, ladle over the punch, and top each with a dollop of meringue. Serve with cocktail stirrers.
New York Times, August 17, 1879

From The Essential New York Times Cookbook by Amanda Hesser

Monday, October 11, 2010

New Design

I have a new design. Doesn't this feel sort of earthy and free? I really liked the one called "travel" which looks like an old pied a terre in paris or something, complete with torn vintage wallpaper and cracks in the cement.

Of course all this means is that I want my own pied a terre with torn wallpaper and cracks in the cement. I am so tired of sharing walls with people not of my choosing. I went to college at 17 and have lived in dorms or apartments since. I'm not going to fess to my age but let's just say I have over two decades of irritating neighbors, inconveniently placed trash bins, fighting over parking spaces, appliances that break etc. etc.

I have 3 houses picked out here. If I could find the time to get my act together and go see the mortgage broker and fix my credit report, I might be able to do something about it. Will I get my birthday/Christmas wish??

In the meantime, read this:

Kate Whouley is the author of Cottage for Sale, Must Be Moved, a true, sometimes hilarious, sometimes poignant account of one woman's quest to move a vacation cottage across Cape Cod.

Monday, September 27, 2010

A Small Showing of Commercialism: Wonderful home for sale



WONDERFUL HOME in a good neighborhood in Grand Rapids, Michigan
Well taken care of with lots of extras and beautiful interior
http://tinyurl.com/908beechwood


908 BEECHWOOD ST NE
Grand Rapids 49505
Kent County Michigan

Residential Listing MLS: 10038914
$ 89,900 Current/Active
Single family Bungalow
Bedrooms: 3 Baths: 1


School District: Grand Rapids
Directions: Plainfield, south of Three Mile to Beechwood, East to home.
--------------------------------------------------------------------------------
Year Built: 1955
Lot Size: 50x100
Gas/Forced air
Central air
Public Water
Public Sewer
1,670 sq feet
Garage: 1 stall/Un-attached
Vinyl Siding
Full Basement
Features: Encl Porch
Appliances: Fan-Ceiling , Refrg , Range , Dishwasher , Disposal

Please contact Mrs. K. Burns at quina24@gmail.com

Friday, June 18, 2010

Just a hint of magic--good summer reading


The Physick Book of Deliverance Dane by Katherine Howe
**Highly recommend listening on audio
Garden Spells by Sarah Addison Allen
Practical Magic by Alice Hoffman
The Forgotten Garden by Kate Morton
The Garden Angel: A Novel by Mindy Friddle
Illumination Night by Alice Hoffman
Thief Eyes by Janni Lee Simner
East by Edith Pattou
The Particular Sadness of Lemon Cake by Aimee Bender
Hannah's Winter by Kierin Meehan
The Edible Woman by Margaret Atwood

Monday, May 10, 2010

Coconut Chiffon Cake with Coconut-Cranberry Sorbet


Coconut Chiffon Cake with Coconut-Cranberry Sorbet

Active Time: 20 Minutes
Total Time: 1 Hour 25 Minutes
Yield: Makes 10 servings
A delicate light-textured cake. To measure the flour accurately, sift some flour into a bowl. Spoon the sifted flour into a 1 cup measure so cup is overflowing. Stand the edge of a ruler on top of

RECIPE INGREDIENTS
1 cup flaked sweetened coconut (about 3 ounces)
2 cups sugar
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup unsweetened coconut milk
1/2 cup vegetable oil
1 tablespoon fresh lemon juice
2 1/2 teaspoons vanilla extract
7 large egg yolks
7 large egg whites
1/4 teaspoon cream of tartar
Fresh cranberries (optional)
Fresh mint (optional)

Other necessary recipes:
Coconut-Cranberry Sorbet


DIRECTIONS
Position rack in bottom third of oven and preheat to 325 degrees F. Blend coconut and 1/4 cup sugar in processor until coconut is finely chopped.


Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Make well in center of dry ingredients. Add coconut milk, oil, lemon juice and vanilla to well; then yolks. Whisk all ingredients until very smooth. Fold coconut mixture from processor into yolk mixture. Using electric mixer, beat whites and cream of tartar in another large bowl until soft peaks form. Gradually beat in remaining 1 cup sugar; beat until whites are stiff but not dry. Fold large spoonful of whites into yolk mixture to lighten. Fold in remaining whites in 3 additions.


Transfer batter to 10x4-inch angel food cake pan. Bake cake until golden on top and tester (slender wooden skewer) comes out clean, about 1 hour 5 minutes. Place narrow-neck bottle into center tube of cake pan. Stand bottle upright so cake hangs upside down. Cool cake completely. Cut around cake pan and center tube to loosen cake. Remove cake from pan; place on platter. (Can be prepared 1 day ahead. Cover and store at room temperature.)


Cut cake into wedges; place on plates. Spoon sorbet alongside. Garnish with fresh cranberries and mint, if desired.


Recipe created exclusively for Cooking.com by Selma Elaine Brown.

Sunny Citrus Chiffon Cake

Sunny Citrus Chiffon Cake

Active Time: 45 Minutes
Total Time: 2 Hours
Yield: 12 servings
Flavored with orange, lemon and lime, this big, beautiful cake is a fitting ending to a celebration. Just three egg yolks give the cake a golden hue and a texture richer than angel food.

RECIPE INGREDIENTS
For the Cake:
1 1/2 cups cake flour
1 1/2 cups granulated sugar divided
1 teaspoon baking powder
1/4 teaspoon salt
10 large egg whites at room temperature (see Tip)
1/2 teaspoon cream of tartar
3 large large egg yolks
2 tablespoons Grand Marnier or other orange liqueur
2 tablespoons freshly grated orange zest
2 teaspoons freshly grated lemon zest
2 teaspoons freshly grated lime zest
1 tablespoon lemon juice
1 tablespoon lime juice
1 teaspoon vanilla extract
For the Citrus Glaze:
1 large orange scrubbed
1 lemon scrubbed
1 lime scrubbed
2 cups confectioners’ sugar

Tip: To bring an egg to room temperature: Either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.


DIRECTIONS
FOR THE CAKE:
Preheat oven to 350 degrees F. Sift flour, 3/4 cup granulated sugar, baking powder and salt into a small bowl; set aside.


Beat egg whites and cream of tartar in the bowl of an electric mixer just until soft peaks form. Beat in the remaining 3/4 cup granulated sugar, 2 tablespoons at a time, until the whites are shiny and form soft peaks.


Whisk together egg yolks, orange liqueur, orange, lemon and lime zests, lemon and lime juices, and vanilla in a small bowl. Pour over the egg whites and fold together with a rubber spatula.


Resift the reserved dry ingredients over the beaten egg whites in four parts, folding in gently after each addition. Spoon the batter into an ungreased 10-inch angel food cake pan with a removable bottom. Smooth the top and run a knife or spatula through the batter to remove any air bubbles. Bake until the top is golden and a long skewer inserted into the cake comes out clean, 45 to 50 minutes. Invert the pan over the neck of a bottle and let cool completely.


FOR THE CITRUS GLAZE:
Use a citrus zester to remove long threads of zest from the orange, lemon and lime; set aside. Squeeze 4 teaspoons of juice from each of the fruits. Whisk the juices into the confectioners’ sugar in a small bowl to make a smooth glaze.


Loosen the edges of the cake with a knife and invert onto a cake plate. Spoon the glaze over the top, allowing it to drip down the sides. Sprinkle the top of the cake with the julienned zest. Let the cake stand at least 30 minutes for the glaze to set.


© EatingWell Magazine.

Wednesday, February 17, 2010

Thai Iced Tea


My favorite Thai restaurant serves an iced Thai tea that is literally addictive.
I wanted to see what I could create at home.

I've purchased Celestial Seasonings Decaf Sweet Coconut Thai Chai. They have 3 other kinds too. I boil a few bags in hot water and get it as strong as possible. Add sugar until it melts. Taste and make sure it is sweet. Then purchase Turtle Mountain So Delicious Coconut Milk creamer. Our local whole foods/natural food store has it. Let the tea cool and poor over ice until most of the way full, then add creamer. Stir and enjoy!

There are many debates if you try and look on the internet for a recipe. Sweetened condensed milk or coconut milk? Sugar or sweetener?

I like this explanation.
http://www.thaitable.com/Thai/recipes/Thai_Tea.htm

There are two styles of Thai iced tea: with or without milk. Tea with milk is called cha yen. Tea without milk is called cha dum yen.

You will see small coffee/tea shops sprinkled all over Thailand. However, unlike in the US or Europe, Thai people like their iced tea on the go and take it with them in a small plastic bag with a straw sticking out. Very few people sit at the shop and drink it leisurely. In fact, many shops have no place to sit.


Cold Thai Tea - Cha Yen Thai Tea is a real favorite in Thailand. When you buy Thai Tea on the street, you normally get it in a small plastic bag with a straw. Since it's very easy to make it just like you find in Thailand, you can avoid paying $3.50 to Starbucks.

Cha Yen Thai Tea
1-2 tablespoons Thai tea
1 tablespoon sweet condensed milk
1 tablespoon sugar
1 teaspoon milk
1 cup hot water

Add sugar and sweet condensed milk to a glass or cup. Put one tablespoon of Thai tea to a tea sock. Place the tea sock directly above the glass. Pour hot water into the tea sock. Set the tea sock aside. Stir until the sugar and sweet condensed milk are dissolved. Add ice and top the tea with milk.

If you like it hot, reduce the sugar and sweet condensed milk by half. Drink hot.

Cha Dum Yen - Cha Dum Yen
1-2 tablespoons Thai tea
2 tablespoons sugar
1 cup hot water

Add sugar to a glass or cup. Put one tablespoon of Thai tea to a tea sock. Place the tea sock directly above the glass. Pour hot water into the tea sock. Set the tea sock aside. Stir until all the sugar is dissolved. Add ice.

If you like it hot, reduce the sugar by half. Drink hot.

Friday, January 29, 2010

Time's 100 Best Novels...but I respectfully disagree

Here's the list of what they say. I'm working on mine.

http://www.time.com/time/2005/100books/the_complete_list.html

The Complete List
In Alphabetical Order
PRINT

A - B
The Adventures of Augie March
Saul Bellow

All the King's Men
Robert Penn Warren

American Pastoral
Philip Roth


An American Tragedy
Theodore Dreiser

Animal Farm
George Orwell


Appointment in Samarra
John O'Hara


Are You There God? It's Me, Margaret
Judy Blume

The Assistant
Bernard Malamud


At Swim-Two-Birds
Flann O'Brien

Atonement
Ian McEwan


Beloved
Toni Morrison


The Berlin Stories
Christopher Isherwood


The Big Sleep
Raymond Chandler


The Blind Assassin
Margaret Atwood


Blood Meridian
Cormac McCarthy

Brideshead Revisited
Evelyn Waugh


The Bridge of San Luis Rey
Thornton Wilder


C - D
Call It Sleep
Henry Roth


Catch-22
Joseph Heller


The Catcher in the Rye
J.D. Salinger


A Clockwork Orange
Anthony Burgess


The Confessions of Nat Turner
William Styron


The Corrections
Jonathan Franzen


The Crying of Lot 49
Thomas Pynchon


A Dance to the Music of Time
Anthony Powell


The Day of the Locust
Nathanael West


Death Comes for the Archbishop
Willa Cather

A Death in the Family
James Agee

The Death of the Heart
Elizabeth Bowen


Deliverance
James Dickey


Dog Soldiers
Robert Stone


F - G
Falconer
John Cheever


The French Lieutenant's Woman
John Fowles


The Golden Notebook
Doris Lessing


Go Tell it on the Mountain
James Baldwin


Gone With the Wind
Margaret Mitchell


The Grapes of Wrath
John Steinbeck


Gravity's Rainbow
Thomas Pynchon


The Great Gatsby
F. Scott Fitzgerald


H - I
A Handful of Dust
Evelyn Waugh


The Heart Is A Lonely Hunter
Carson McCullers


The Heart of the Matter
Graham Greene

Herzog
Saul Bellow


Housekeeping
Marilynne Robinson


A House for Mr. Biswas
V.S. Naipaul


I, Claudius
Robert Graves


Infinite Jest
David Foster Wallace


Invisible Man
Ralph Ellison


L - N
Light in August
William Faulkner


The Lion, The Witch and the Wardrobe
C.S. Lewis

Lolita
Vladimir Nabokov


Lord of the Flies
William Golding

The Lord of the Rings
J.R.R. Tolkien


Loving
Henry Green


Lucky Jim
Kingsley Amis


The Man Who Loved Children
Christina Stead


Midnight's Children
Salman Rushdie

Money
Martin Amis


The Moviegoer
Walker Percy


Mrs. Dalloway
Virginia Woolf

Naked Lunch
William Burroughs


Native Son
Richard Wright


Neuromancer
William Gibson

Never Let Me Go
Kazuo Ishiguro


1984
George Orwell


O - R
On the Road
Jack Kerouac


One Flew Over the Cuckoo's Nest
Ken Kesey


The Painted Bird
Jerzy Kosinski

Pale Fire
Vladimir Nabokov


A Passage to India
E.M. Forster

Play It As It Lays
Joan Didion

Portnoy's Complaint
Philip Roth


Possession
A.S. Byatt


The Power and the Glory
Graham Greene

The Prime of Miss Jean Brodie
Muriel Spark


Rabbit, Run
John Updike


Ragtime
E.L. Doctorow


The Recognitions
William Gaddis


Red Harvest
Dashiell Hammett

Revolutionary Road
Richard Yates

S - T
The Sheltering Sky
Paul Bowles


Slaughterhouse-Five
Kurt Vonnegut


Snow Crash
Neal Stephenson

The Sot-Weed Factor
John Barth

The Sound and the Fury
William Faulkner

The Sportswriter
Richard Ford


The Spy Who Came in From the Cold
John le Carre


The Sun Also Rises
Ernest Hemingway


Their Eyes Were Watching God
Zora Neale Hurston


Things Fall Apart
Chinua Achebe

To Kill a Mockingbird
Harper Lee


To the Lighthouse
Virginia Woolf


Tropic of Cancer
Henry Miller


U - W
Ubik
Philip K. Dick

Under the Net
Iris Murdoch

Under the Volcano
Malcolm Lowry


Watchmen
Alan Moore & Dave Gibbons

White Noise
Don DeLillo


White Teeth
Zadie Smith


Wide Sargasso Sea
Jean Rhys

Tuesday, January 19, 2010

Losing Spenser


This link is really good...provides an appreciation for Robert B. Parker. Parker was like an old friend. I felt like he'd been around for so long--his books, the TV show, the movies. I even got to meet him once. Plus he reminds me so much of Boston, a place I love. So take a minute and read on...

http://blogs.wsj.com/speakeasy/tag/robert-b-parker

Robert B. Parker, the crime writer best known for his Spenser detective series, died today at the age of 77. Fittingly for a writer who published several books a year — many of which routinely made best-sellers lists — Parker is said to have died at his desk...

Sunday, January 10, 2010

Recipe Fun

I'm a huge Mark Bittman fan. His books are great and easy to use. His articles are always interesting. I've been making a lot of potato leek soup lately. My recipe fav is from the NY Times cookbook using the Vichyssoise recipe but not chilling it. While I was searching to see if it was online, I found this Bittman recipe and sounded so good, I decided to post instead.

Grilled White-and-Sweet-Potato Salad
Mark Bittman
Yield 4 to 6 servings

Time About 40 minutes

Ingredients
2 large waxy (new) potatoes, about 1 pound
1 or 2 sweet potatoes, about 1 pound
4 tablespoons extra virgin olive oil
Salt and pepper
1 tablespoon grainy mustard
1 tablespoon sherry or other vinegar, or to taste
1 bunch scallions, both white and green parts, chopped

Method
1. Start a gas or charcoal grill, or heat the oven to 450 degrees. Peel potatoes and cut them into slices 1/2-inch thick. Toss them with half the olive oil and sprinkle them with salt and pepper. Grill potatoes over direct but not-too-hot heat, turning them as they brown. Or roast them on nonstick baking sheet, turning once or twice.
2. Potatoes will cook in about 10 to 15 minutes; remove them as they become tender. When they are done and fairly cool, toss them with remaining ingredients. Taste and adjust seasoning and serve. Or the salad can be covered and refrigerated; bring to room temperature before serving.

Sunday, December 13, 2009

Christmas Cooking Cheer!

From the Food Network

Easy:
White Peppermint Snowballs
(Sandra Lee)

Ingredients
1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
1/2 teaspoon peppermint extract (recommended: McCormick)
1/3 cup crushed peppermint candies, plus more for garnishing
1 cup powdered sugar, divided
Directions
Preheat the oven to 350 degrees F.

Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.

Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks.

Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve.

As the cookies cool, they will flatten slightly.

INTERMEDIATE

Panettone Bread Pudding (Ina Garten)

Ingredients
1 Italian panettone, about 1.2 pounds
Unsalted butter, for greasing the dish
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
2 teaspoons pure vanilla extract
2 teaspoons pure almond extract
1/2 cup sugar
1/3 cup sliced almonds
Directions
Preheat the oven to 350 degrees F.

Trim the dark brown outer crust from the panettone. Cut the rest of the loaf in 1-inch cubes and place on a sheet pan in a single layer. Toast the panettone for 10 minutes, until lightly browned.

Grease a 9 by 12 by 2-inch baking dish with the butter. Place the panettone cubes in the baking dish.

In a large bowl, whisk together the whole eggs, egg yolks, half-and-half, vanilla and almond extracts and sugar. Pour this custard mixture over the panettone. Set aside for 10 minutes so the bread soaks up the custard. Scatter the sliced almonds over the top of the pudding.

Place the baking dish into a larger pan and add very hot tap water to the larger pan until it's halfway up the side of the baking dish. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake the pudding for 45 minutes. Uncover and bake for 40 to 45 more minutes, until the custard is set and the top of the pudding is light golden brown. Allow to cool for 15 minutes. Serve warm or at room temperature.

Tuesday, November 03, 2009

Time to Cook~Thanks to Bon Appetit!

Bon Appetit
Find original information at: http://www.bonappetit.com/recipes/2009/05/oven_baked_chicken_breasts_with_lemony_mustard_arugula_salad

Oven-Baked Chicken Breasts with Lemon-Mustard Arugula Salad
The New Fried Chicken: Before a revolution breaks out, we want to assure you that we still think real fried chicken—soaked in buttermilk and fried in peanut oil till it's crispy—is the gold standard. But there's no denying that, in the past 20 years, two factors have had a huge influence on how we cook: speed and healthfulness. Oven-baked chicken satisfies both counts, offering a crispy, tasty coating and moist meat with less fat and fewer calories. Plus, it's quick enough to make on a Tuesday night. Add a light, bright arugula salad and you've got dinner.

Ingredients
marinade
1 1/3 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 garlic cloves, pressed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 chicken breast halves with skin and bones (about 4 pounds)
coating
1 1/3 cups panko (Japanese breadcrumbs)
3/4 cup grated Parmesan cheese
6 tablespoons all purpose flour
1 tablespoon minced fresh thyme
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons dry mustard
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons butter, melted
salad
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1 5-ounce package arugula
1 ounces Parmesan cheese, shaved with vegetable peeler into strips
Preparation
marinade
Whisk first 7 ingredients in large bowl. Add chicken; turn to coat. Cover and chill overnight, turning occasionally.
coating
Mix first 10 ingredients in another large bowl. Place 1 wire rack on each of 2 rimmed baking sheets. Remove 1 chicken breast from bowl. Turn chicken breast in coating mixture. Transfer to rack, skin side up. Repeat with remaining chicken breasts, arranging 3 breasts on each rack. Let stand 30 minutes.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Drizzle 1/2 tablespoon melted butter over each breast. Place 1 baking sheet on top rack and second sheet on bottom rack.
Bake chicken 20 minutes. Reverse baking sheets. Bake until coating is browned and instant-read thermometer registers 160°F when inserted into thickest part of breast, about 20 minutes longer.
salad
Meanwhile, whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with pepper.
Place arugula and Parmesan in large bowl. Add some of dressing; toss to coat. Season to taste with salt and pepper.
Place 1 chicken breast on each plate. Divide salad among plates and serve.

Sunday, November 01, 2009

Backlash: Women Bullying Women at Work (from the NY Times)

Link to original article:
http://www.nytimes.com/2009/05/10/business/10women.html?pagewanted=1&_r=1

Backlash: Women Bullying Women at Work

YELLING, scheming and sabotaging: all are tell-tale signs that a bully is at work, laying traps for employees at every pass.

During this downturn, as stress levels rise, workplace researchers say, bullies are likely to sharpen their elbows and ratchet up their attacks.

It’s probably no surprise that most of these bullies are men, as a survey by the Workplace Bullying Institute, an advocacy group, makes clear. But a good 40 percent of bullies are women. And at least the male bullies take an egalitarian approach, mowing down men and women pretty much in equal measure. The women appear to prefer their own kind, choosing other women as targets more than 70 percent of the time.
In the name of Betty Friedan and Gloria Steinem, what is going on here?

Just the mention of women treating other women badly on the job seemingly shakes the women’s movement to its core. It is what Peggy Klaus, an executive coach in Berkeley, Calif., has called “the pink elephant” in the room. How can women break through the glass ceiling if they are ducking verbal blows from other women in cubicles, hallways and conference rooms?

Women don’t like to talk about it because it is “so antithetical to the way that we are supposed to behave to other women,” Ms. Klaus said. “We are supposed to be the nurturers and the supporters.”
Ask women about run-ins with other women at work and some will point out that people of both sexes can misbehave. Others will nod in instant recognition and recount examples of how women — more so than men — have mistreated them.

“I’ve been sabotaged so many times in the workplace by other women, I finally left the corporate world and started my own business,” said Roxy Westphal, who runs the promotional products company Roxy Ventures Inc. in Scottsdale, Ariz. She still recalls the sting of an interview she had with a woman 30 years ago that “turned into a one-person firing squad” and led her to leave the building in tears.

Jean Kondek, who recently retired after a 30-year career in advertising, recalled her anger when an administrator in a small agency called a meeting to dress her down in front of co-workers for not following agency procedure in a client emergency.
But Ms. Kondek said she had the last word. “I said, ‘Would everyone please leave?’ ” She added, “and then I told her, ‘This is not how you handle that.’ ”

Many women who are still in the work force were hesitant to speak out publicly for fear of making matters worse or of jeopardizing their careers. A private accountant in California said she recently joined a company and was immediately frozen out by two women working there. One even pushed her in the cafeteria during an argument, the accountant said. “It’s as if we’re back in high school,” she said.

A senior executive said she had “finally broken the glass ceiling” only to have another woman gun for her job by telling management, “I can’t work for her, she’s passive-aggressive.”

The strategy worked: The executive said she soon lost the job to her accuser.
ONE reason women choose other women as targets “is probably some idea that they can find a less confrontative person or someone less likely to respond to aggression with aggression,” said Gary Namie, research director for the Workplace Bullying Institute, which ordered the study in 2007.
But another dynamic may be at work. After five decades of striving for equality, women make up more than 50 percent of management, professional and related occupations, says Catalyst, the nonprofit research group. And yet, its 2008 census found, only 15.7 percent of Fortune 500 officers and 15.2 percent of directors were women.
Leadership specialists wonder, are women being “overly aggressive” because there are too few opportunities for advancement? Or is it stereotyping and women are only perceived as being overly aggressive? Is there a double standard at work?

Research on gender stereotyping from Catalyst suggests that no matter how women choose to lead, they are perceived as “never just right.” What’s more, the group found, women must work twice as hard as men to achieve the same level of recognition and prove they can lead.

“If women business leaders act consistent with gender stereotypes, they are considered too soft,” the group found in a 2007 study. “If they go against gender stereotypes, they are considered too tough.”

“Women are trying to figure out the magical keys to the kingdom,” said Laura Steck, president of the Growth and Leadership Center in Sunnyvale, Calif., and an executive leadership coach.

Women feel they have to be aggressive to be promoted, she said, and then they keep it up. Then, suddenly, they see the need to be collegial and collaborative instead of competitive.

Cleo Lepori-Costello, a vice president at a Silicon Valley software company, came to the center for training. She got off to a bumpy start when she stormed into her new role “like a bull in a china shop,” Ms. Steck said.

In gathering feedback about Ms. Lepori-Costello, Ms. Steck heard comments like: “Cleo is good at getting things done but may have come on too strong in the beginning. She didn’t read the different cultural unspoken rules like she could have.”

So Ms. Steck and Kent Kaufman, another coach at the center, began a one-year, once-a-week individual coaching program. It included role-playing and monthly group discussions with other female executives who acknowledged that they also had major blind spots about being politic at work. (The group was once nicknamed the Bully Broads.)

When she came to the center, Ms. Lepori-Costello said, she thought her colleagues were not initially open to her ideas. Through coaching and conflict role-playing, she came to realize that her behavior was perhaps “too much overkill” and that she was not always attending to all the people around her.

Joel H. Neuman, a researcher at the State University of New York at New Paltz, says most aggressive behavior at work is influenced by a number of factors associated with the bullies, victims and the situations in which they work. “This would include issues related to frustration, personality traits, perceptions of unfair treatment, and an assortment of stresses and strains associated with today’s leaner and ‘meaner’ work settings,” he said.

Mr. Neuman and his colleague Loraleigh Keashly of Wayne State University have developed a questionnaire to identify the full range of behaviors that can constitute bullying, which could help companies uncover problems that largely go unreported.
Bullying involves verbal or psychological forms of aggressive (hostile) behavior that persists for six months or longer. Their 29 questions include: Over the last 12 months, have you regularly: been glared at in a hostile manner, been given the silent treatment, been treated in a rude or disrespectful manner, or had others fail to deny false rumors about you?
The Workplace Bullying Institute says that 37 percent of workers have been bullied. Yet many employers ignore the problem, which hits the bottom line in turnover, health care and productivity costs, the institute says. Litigation is rare, the institute says, because there is no directly applicable law to cite and the costs are high.
Two Canadian researchers recently set out to examine the bullying that pits women against women. They found that some women may sabotage one another because they feel that helping their female co-workers could jeopardize their own careers.

One of the researchers, Grace Lau, a Ph.D. candidate at the University of Waterloo, said the goal was to encourage women to help one another. She said: “How? One way we predicted would be to remind women that they are members of the same group.”

“We believe that a sense of pride in women’s accomplishments is important in getting women to help one another,” Ms. Lau said. “To have this sense of pride, women need to be aware of their shared identity as women.”

In the workplace, however, it is unlikely that women will constantly think of themselves as members of one group, she said. They will more likely see themselves as individuals, as they are judged by their performance.

“As a result, women may not feel a need to help one another,” she said. “They may even feel that in order to get ahead, they need to bully their co-workers by withholding information like promotion opportunities, and that women are easier to bully than men because women are supposedly less tough than men.”

WHAT better place to be a bully than in a prison? Even so, that is exactly where Televerde, a company in Phoenix that specializes in generating sales leads and market insight for high-tech companies, set up shop. About 13 years ago, the company created four call centers in the Arizona state prison in Perryville, employing 250 inmates (out of 3,000).

Through immersion training, mentoring and working with real-world clients, these women can overcome their difficult circumstances, said Donna Kent, senior vice president at Televerde. “Often, they will win over bullies and we see the whole thing transform. That’s what gives us inspiration and our clients inspiration.”
TODAY, about half of Televerde’s corporate office is made up of “graduates” from Perryville, including Michelle Cirocco, the director of sales operations. She has seen how women treat one another in other settings and she thinks the root cause is that women are taught to fight with one another for attention at an early age.
“We’re competing with our sisters for dad’s attention, or for our brother’s attention,” Ms. Cirocco said. “And then we go on in school and we’re competing for our teachers’ attention. We’re competing to be on the sports team or the cheer squad.”

To be sure, the Televerde experience is not for every inmate, and those who are in it still must work hard to maintain a highly competitive position.

“As we get into the corporate world,” Ms. Cirocco added, “we’re taught or we’re led to believe that we don’t get ahead because of men. But, we really don’t get ahead because of ourselves. Instead of building each other up and showcasing each other, we’re constantly tearing each other down.”

Televerde reversed that attitude in Perryville, Ms. Cirocco said, by encouraging women to work for a common cause, much like the environment envisioned by the Canadian researchers.

“It becomes a very nurturing environment,” Ms. Cirocco said. “You have all these women who become your friends, and you are personally invested in their success. Everyone wants everyone to get out, to go on to have a good healthy life.”
If the level of support found at Televerde were found elsewhere, Ms. Klaus said, it would solve a lot of problems.

“The time has come,” she said, “for us to really deal with this relationship that women have to women, because it truly is preventing us from being as successful in the workplace as we want to be and should be.

“We’ve got enough obstacles; we don’t need to pile on any more.”

Wednesday, October 21, 2009

Support Family Literacy!


The South Carolina Day by Day Family Literacy Calendar is designed to be a tool that families, caregivers, educators and librarians can use at home and in the classroom to further develop early literacy skills that help young children become prepared for school or do better in school.

The Calendar is a project of the South Carolina State Library, working in partnership with many agencies and organizations, and primarily funded by a Library Services and Technology Act grant from the U.S. Institute of Museum and Library Services (IMLS).

Order your calendar at http://www.statelibrary.sc.gov/sc-day-by-day-calendar

New Moon!



http://www.eonline.com/uberblog/b149746_new_moon_one_month_away_taylor_gets.html?utm_source=eonline&utm_medium=rssfeeds&utm_campaign=rss_topstories

Monday, October 12, 2009

Get Smart about Antibiotics


Just want to put a plug in here for a group I'm working with on a local campaign. They of course are the national campaign.

http://www.cdc.gov/getsmart
If you live in South Carolina, all public libraries have at least one copy of a WONDERFUL book that goes along with the campaign: "The Little Elephant with the Big Earache" by Charlotte Cowan. Libraries are doing related progrmaming across the state. It's all good info about how to find information helpful to your family in times of sickness, flu and colds.