#acton miller

[anewnewcrest]

From Leanne Miller's Simstagram

Surprise! I am married to the most wonderful man in the world! Ashton Miller and I have known each other forever, and we just couldn't wait! We were married in an intimate ceremony at New Newcrest Church, and now I'm not only married to my best friend, I've also gained a wonderful new family! And my sister Kayleigh is even closer to me now, because she's married to Ashton's uncle Nathan! So our children will be first cousins on their mothers' side, and first cousins once removed on their fathers' side! Isn't that amazing...?

ROGERS FAMILY STORY

ROGERS FAMILY TREE

(And that's it for the Rogers family!)

[kj-munch]

predictably (if you keep up with my side acc) ive been thinking about a metro au

[timetraveltasting]

TITANIC RICE SOUP (1845, 1912)

After a week of some stomach cramps, which were hopefully not caused by one of the meals I made, I spent another lazy Sunday making my next Tasting History dish, Rice Soup. While this dish is inspired by the last dinner onboard on the day of the Titanic's sinking in 1912, the actual recipe is found even earlier, in 1845, in Eliza Acton's book 'Modern Cookery for Private Families'. Rice soup was the first course of the last dinner for third class passengers on the White Star Line vessel which would sink later that evening in the North Atlantic. I chose to make this recipe because it’s a simple and hearty dish, and it's strange to think about the passengers enjoying such a warm and cozy dish only to later be tragically plunged into cold waters. May the victims rest in peace. See Max’s video on how to make it here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

I made a couple small changes to the modern recipe below. I used jasmine rice with chicken stock, and I only used half of the cayenne called for, purely because I misread the recipe (oops).

While the preparation took awhile (soups sometimes do), the rice soup was actually quite straight-forward to make. I boiled the rice first, dissolving my Knorr chicken bouillon cubes in the meantime, then added the rice in to the chicken stock to boil for a long while. Though Max mentions to only put the lid on if you're losing too much liquid, I kept the lid on and opened it infrequently to stir. As a result, I think my version took on a more soup-like texture compared to the porridge-like texture Max created. As someone who can be turned off foods based on odd textures, I think this worked out for the best. By the time it was time to add the spices and cream, the rice was pretty fluffy, but there was still lots of liquid. After everything simmered together a little longer, I served the rice soup with a side salad and some garlic bread. I'll admit, rice soup is a very plain-looking dish, but let's not judge a book by its cover!

My experience tasting it:

Tasting the rice soup, the flavour was much more interesting than the simple appearance of the soup would have you believe. The primary flavours were mace and cream, with the mace and cayenne adding a bit of a lingering bite. The texture of the broth was really lovely and silky, and the rice had fluffed so much it fell apart in my mouth, nearly the texture of a smoother and fluffier lentil. Like I have said regarding other Tasting History dishes I've made, the dish has a unique taste, not similar to any modern dish I can think of. For further spoonfuls of rice soup, I decided to add more cayenne, because I do like some spice in my soup (this probably brought the dish closer to what it would have tasted like if I put in the correct amount of cayenne as called for in the recipe). After doing this, I liked the dish much more, and it left a noticeable spicy sting in my throat - perfect! My husband and I agreed: the rice soup was tasty, but would probably benefit from a few added vegetables - maybe asparagus, broccoli, celery, or onion. I will probably make this recipe again with these additions, but likely not until colder weather returns in the fall. I plan to experiment with this rice soup in the future by adding various vegetables and herbs. If you end up making it, if you liked it, or if you changed anything from the original recipe, do let me know!

Links to harder-to-find ingredients:

Mace

Rice Soup original recipe (1845)

Sourced from Modern Cookery for Private Families by Eliza Acton, 1845.

Throw four ounces of well-washed rice into boiling water, and in five minutes after pour it into a sieve, drain it well, and put it into a couple of quarts of good white boiling stock; let it stew until tender; season the soup with salt, cayenne, and pounded mace; stir to it three quarters of a pint of very rich cream, give it one boil, and serve it quickly.

Modern Recipe

Based on Modern Cookery for Private Families, the Titanic's last menu, and Max Miller’s version in his Tasting History video.

Ingredients:

2/3 cup (105 g) long grain rice

2 quarts (2 L) chicken or veal stock

A large pinch of salt

1/4 tsp cayenne pepper

1/4 tsp mace

Scant 1 cup (225 ml) cream

Method:

Rinse the rice, then drain and add it to boiling water. Boil for 5 minutes then drain through a sieve.

Boil the chicken or veal stock and add the rice. Lower the heat to simmering and simmer, covered, for 45 minutes.

Season with salt, cayenne, and mace, then add the cream and bring to a simmer for 5 minutes.

Serve immediately.

[toondisneyartz]

20 Years of Comfort Characters

Today is my 20th birthday, and I decided to draw every comfort character I've had since I was very young. You can notice there is a diverse amount of characters in this photo XD, some of them were really special to me growing up, but they all have made an impact on me. I also did NOT include every comfort character I've had in my entire life, as I was unable to include some characters I really wanted to include.   

Mickey Mouse is owned by Walt Disney Studios (2005?-2008) Martha Speaks is owned by Susan Meddaugh and PBS Kids (2011-2012) Ponyo is owned by Hayao Miyazaki and Studio Ghibli (2011-2012) Peanut Big Top is owned by Amandine Consorti and MGA Entertainment (2011-2014) Dracularura is owned by Garrett Sander and Mattel (2012-2015) Liberty Moshling is owned by Michael Acton Smith and Mind Candy Entertainment (2013-2015) Unikitty is owned by Phil Lord, Christopher Miller, and Warner Brothers Entertainment (2014-2015) Riley Andersen is owned by Pete Docter and Pixar Animation Studios (2015-2016) Bonnie is owned by Scott Cawthon (2015-2016) Violet Parr is owned by Brad Bird and Pixar Animation Studios (2017-2019) Loki is owned by Stan Lee and Marvel (2019-2021) Gumball is owned by Ben Bocquelet and Cartoon Network Europe (2019-2020) Marceline is owned by Pendleton Ward and Cartoon Network Studios (2019-2020) Tom Lucitor is owned by Daron Nefcy and Disney TVA (2021) Commander Peepers is owned by Craig McCracken and Disney TVA (2021-present) Cala Maria and Hilda Berg are owned by Chad and Jared Moldenhauer and Studio MDHR (2022-2023) Mordecai is owned by JG Quintel and Cartoon Network Studios (2022-present) Spinel is owned by Rebecca Sugar and Cartoon Network Studios (2023-) Alphys is owned by Toby Fox (2023-)

[carolinemillerbooks]

New video has been published on Books by Caroline Miller

New video has been published on https://www.booksbycarolinemiller.com/portfolio/just-read-it-reviews-miss-elizas-kitchen-by-annabel-abbs/

Just Read It: reviews Miss Eliza’s Kitchen by Annabel Abbs

Posted September 1, 2023 With guests Adrienne Flagg and Veronica Esagui, host Caroline Miller reviews the book Miss Eliza’s Kitchen by Annabel Abbs. Annabel Abbs, the award-winning author of The Joyce Girl, writes about the real-life story of Eliza Acton and her assistant as they revolutionized British cooking and cookbooks around the world. Or click here to watch it on YouTube.

[jimothystu]

Hockey Cards for Sale!

I have a variety of hockey cards for sale if anyone is interested! Some are older players from the 90s, some are more recent ones. Since they can fit into letter-sized envelopes, I’m selling them for a small amount (mainly just to cover postage and envelopes, especially for those out of Canada). This can be paid through my Ko-Fi (via Paypal), and I’ll give the link for those interested.

Cost depends on where you live (i.e. in Canada or elsewhere), how many cards you want (any more than 5 will be sent in more than one envelope to avoid issues in mailing), and whether you want them sleeved or unsleeved.

Within Canada:

1-5 cards: $2 unsleeved, $3 sleeved

6-10 cards: $3 unsleeved, $4 sleeved

11+ cards: $5 unsleeved, $6 sleeved

Within the US:

1-5 cards: $3 unsleeved, $4 sleeved

6-10 cards: $4 unsleeved, $5 sleeved

11+ cards in the US: $5 unsleeved, $7 sleeved

Any other country:

1-5 cards: $4.50 unsleeved, $5.50 sleeved

6-10 cards: $5.50 unsleeved, $6.50 sleeved

11+ cards: $6.50 unsleeved, 7.50 sleeved

I can and will send pictures of the cards people ask about/want. I will also send photo proof of the envelope being mailed once payment has gone through. Lists are found under the cut:

Colorado Avalance:

Greg de Vreis (2003)

Milan Hejduk (2008)

Marek Svatos (2008)

Scott Young (1995)

Chicago Blackhawks:

Artem Anisimov (2018) (x2, one is Upper Deck, one is O-Pee-Chee)

Dustin Byfuglien (2009)

Adam Creighton (1990)

Paul Gillis (1991)

Phillip Kurashev (2022)

Bryan Marchment (1991)

Andy Moog (1991) (Card is in French)

Mike Peluso (1991)

St. Lous Blues:

Justin Faulk (2021)

Steve Duchesne (1994)

Brett Hull (1991) (Card is in French)

Mark Rycroft (2005)

Vladimir Sobotka (2018)

Boston Bruins:

Sandy Moger (1995)

Barry Pederson (1991)

Jim Weimer (1991)

Montreal Canadiens

Donald Dufresney (1991)

Washington Capitals:

Sylvain Cote (1991)

John Druce (1991)

Lars Eller (2017)

Lars Eller (2018)

Tomas Fleischmann (2009)

Bob Joyce (1990)

Olaf Kolzig (1990)

Steve Konowalchuk (2001)

Michal Pivonka (1991)

Mike Ridley (1990)

Ken Sabourin (1991)

Chris Simon (2002)

Mikhail Tatarinov (1991)

Dave Tippett (1991)

Arizona Coyotes:

Jakoc Chychrun (2021)

Conor Garland (2021)

New Jersey Devils:

Jason Arnott (2001)

Jason Miller (1991) (Top prospect)

Anaheim Ducks:

Rickard Rakell (2021)

Philadelphia Flyers:

Keith Acton (1991)

Kimbi Daniels (1991)

Steve Duchesne (1991)

Pelle Eklund (1991) (Card is in French)

Corey Foster (1991)

Brad Jones (1991)

Steve Kasper (1991)

Mike Ricci (1991)

Doug Sulliman (1991)

Dimitri Yushkevich (1993)

Vegas Golden Knights:

Alex Pietrangelo (2021)

New York Islanders:

Gerald Diduck (1990)

Mark Fitzpatrick (1991)

Olli Jokinen (1999)

Derek King (1995)

Gary Nylund (1990)

Richard Pilon (1991)

Taylor Pyatt (2001)

Joe Sakic (1991)

Dave Volek (1989)

Randy Wood (1991)

LA Kings:

Jaret Anderson-Dolan (2021)

Randy Gilhen (1991)

Tony Granato (1991) (Card is in French)

Kelly Hrudey (199)

John McIntyre (1991)

Larry Robinson (1991)

Daryl Sydor (1990)

Gabe Vilardi (2021)

Tampa Bay Lightning:

Brantt Myhres (1995)

Danis Savard (1994)

Rob Zamuner (1993)

Florida Panthers:

Evgenii Dadonov (2018)

Roberto Luongo (2005)

Frank Vatrano (2021)

New York Rangers:

Tony Amonte (1991)

Filip Chytil (2021)

Michael Grabner (2017)

Kaapo Kakko (2021)

Chris Kreider (2018)

Mark Messier (1991)

Randy Moller (1991) (Card is in French)

Mike Richter (1991)

Kevin Rooney (2021)

Detroit Red Wings:

Tyler Bertuzzi (2021)

Valtteri Filppula (2021)

Kory Kocur (1990)

Yves Racine (1991) (Card is in French)

Jakub Vrana (2021)

Buffalo Sabres:

Doug Bodger (1991)

Kevin Haller (1991)

Victor Olofsson (2021)

Evan Rodrigues (2018)

Randy Wood (1991)

San Jose Sharks:

Rudolfs Balcers (2021)

Mikkel Boedker (2018)

Mikkel Boedker (2017)

Pat Falloon (1991)

Tomas Hertl (2020)

Timo Meier (2020 x2, one is Upper Deck series 1, one is Upper Deck series 2)

Brian Mullen (1992)

Owen Nolan (2002)

Marco Sturm (2000)

Dallas Stars:

Andrew Cogliano (2021)

Blake Comeau (2021)

Trent Klatt (1993)

John Klingberg (2021)

Alexander Radulov (2020)

Minnesota Wild:

Jordan Greenway (2021)

Carson Soucy (2021)

Other:

Roman Meluzin (Czech Republic World Junior Hockey) (1996)

Pat Peake (USA World Junior Hockey) (1992) (Card is in French)

Jens Schwabe (Sweden World Junior Hockey) (1992)

[xaxtonx]

“The time worth noting begins at midnight. The sky was filled with stars that danced a ballet together. Each ball of fire took a leap only to find themselves to continuously fall down to the human domain of Earth.”

- Acton Mockingbird Lee Miller, The Silent map Maker

[transnamesuggestions]

Masc old English names?

Acton, Aiken, Alcott, Alder, Aldrich, Alfred, Alvin, Barnett, Bentley,

Bradley, Brandon, Brent, Brock, Burt, Buster, Calder, Carden, 

Carlisle/Carlyle, Cedric, Channing, Chevy, Creighton, Dale, 

Darren, Darwin, Digby, Douglas, Dover, Duncan, Dustin, Dwight,

Edgar, Edmund, Elton, Esmond, Ford, Gilford, Gordon, Hawthorne,

Hudson, Hutton, Kenton, Manning, Mather, Millard/Miller, 

Milton, Nash, Nelson, Newman, Osmond, Oswald, Palmer, 

Pierson, Ramsey, Ransom, Sherman, Thatcher, Truman,

Wallace, Watson, Wilfred, Winston, Wright, Wylie 

[ariaicefall]

My Fictional Story Attempt (part 1)

The moment the teenage girl opened the door to the Broken Barrel Henry knew tonight was going to be a long one. Students didn’t usually frequent his little pub, preferring the classier hangout locations, so Henry made it a point to remember the few who did swing by his run-down pub. The girl, long dark hair in a simple updo, wore the casual uniform of Ravenwood Academy. 

“A brandy.” She sat on a barstool, her green eyes as deadly as a vial of Caralyst. “Please.”

Henry got the drink. She took a sip, before glaring at the amber-colored drink. No one else was sitting at the bar, the poker table was a bit noisy tonight and Lily was cheerfully keeping them fed and their drinks full. The band, ‘Death’s Lover’, were arguing instead of performing as usual. It was a decently slow night, Henry thought. The only oddity being the teenage girl brooding over her glass of brandy. 

It wasn’t long before another teenager from Ravenwood Academy was stumbling into the pub. This one was scared out of his mind, clearly had never been in the rougher parts of the town before. He saw the girl at the bar and sagged, a shaky smile on his face.

“Tali, why’d you run off?” He said, jumping to stand behind the seat next to the girl, Tali. “We were worried.”

“You wanna know what happened? Anderson happened.” Tali took a sip of her brandy, her shoulders tense. 

“What happened this time?”

“He broke up with me. Again. For Nicole, again.” 

“...you know Miller will get bored of him in like...a week right?”

“I know,” Tali said. “And then he’ll bring me exotic flowers, take me to dinner at the LunaBell, beg for my forgiveness and a fourth-fifth-sixth chance, and then do it all over again next month.”

Henry put another glass of brandy in front of Tali and a glass of water in front of the boy she was talking to. He smiled, but still refused to sit down next to the upset green-eyed girl.

“So, you’re not going to the Winter Formal with Anderson?”

“He’ll find some other girl to be his eye candy,” Tali said. “For now, I’m drowning my scorned and bitter heart in brandy.”

The boy gave a sigh before guzzling down the water. 

“Do you take Gold Cards?” he asked, holding the shiny payment used by the elite upper class between his fingers.

“Ah…” Henry shot a glance at his cheap and outdated card swipe thing next to the even older cash register. “Maybe?”

He didn’t actually know. In the ten years he’s been in charge of the Broken Barrel, and the near fifty years his Father had run the place, this would be the first time he tried to swipe a Gold Card on the old machine. 

“Don’t you have your student card on you?” Tali asked.

“Father monitors my student card. He’d freak if I started visiting a place like this.”

“What? Another lecture on the benefits of a political marriage?” 

“He just wants me to have an ‘heir and a spare’. And, once Elijah gets back from Acton, we’ll give him his ‘heir and a spare’.”

“Oh! Eli agreed?” at his nod Tali squealed, throwing herself into his arms and wrapping her arms around his neck. “Noah, that’s wonderful! Congratulations!”

“We haven’t even spoken to the Children’s Agency yet Tali, don’t go getting your hopes up.”

“I want to be godmother!”

“Tali!”

“I’m calling dibs!” Tali tossed a few hundred rie on the counter, before dragging her friend to the door. “None of you numbskulls know a thing about childcare -” and the door swung shut behind them.

If Tali ever returned to the Broken Barrel, there was a tab of three-hundred-seventy-five rie waiting for her.

“Thirty minutes until closing!” Lily sang, walking towards the bickering bandmembers with a bucket of dirty dishes. “You have three seconds to leave before I fire you.”

“What?”

“One-”

“Hold on a sec-”

Henry shot a glare at the bandmembers, and the group of young men began to scramble out of the pub.

“Closing time then?” Henry said.

“Yep! I’ll do the dishes.” Lily said. “Oh, and your wife called.”

“Of course she did.”

It was going to be a long night.

[50watts]

Should I Keep My Henry James

[The answer is YES so I’m hauling them to my new place. I opened eight at random and here’s what I found.]

The American

Mrs Bread looked up the staircase and then down, and then looked at the undusted nymph as if she possibly had sentient ears. "I'm afraid of every one."

Turn of the Screw & Other Stories, from Sir Edmund Orme

There was nothing for me to do all day but roam with a beating heart.

The Spoils of Poynton

"To give her the house!"--Mrs Gareth brought up the words from the depth of the unspeakable. The effect as like the moan of an autumn wind, and she turned as pale as if she had heard of the landing, there on her coast, of a foreign army.

The Europeans (spoiler alert, last few sentences)

Gertrude was for a good while a distant figure, but she came back when Charlotte married Mr Brand. She was present at the wedding feast, where Felix's gaiety confessed to no change. Then she disappeared, and the echo of a gaiety of her own, mingled with that of her husband, often came back to the home of the earlier years. Mr Wentworth at last found himself listening for it; and Robert Acton, after his mother's death, married a particularly nice young girl.

A Life in Letters (1898)

I am just making arrangements to have my Saint Beuve--au complet--moved down here: oddly enough I too, this summer, have been reading Chateaubriand--to the extent of the Memoires d'Outre-Tombe--of which the literary talent seems to me immense, but the earlier portions the best. [He then recommends Jewett's Country of the Pointed Firs "for the pleasure of something really exquisite"

Daisy Miller and  Other  Stories, from "Pandora"

He was naturally exempt from the common doom. 

Golden Bowl (bad typesetting - DONATE),  between em-dashes:

--having, as she granted, to choose between being an unnatural daughter or an unnatural mother, and "electing" for the former--

LOA Novels of 1901-2, Wings of the Dove, book 2, ch 1

More than once during the present winter's end he had deviated toward three o'clock, or toward four, into Kensington Gardens, where he might for a while, on each occasion, have been observed to demean himself as a person with nothing to do. He made his way indeed, for the most part, with a certain directness over to the north side; but once that ground was reached his behaviour was noticeably wanting in point. He moved, seemingly at random, from alley to alley; he stopped for no reason and remained idly agaze; he sat down in a chair and then changed to a bench; after which he walked about again, only again to repeat both the vagueness and the vivacity. Distinctly he was a man either with nothing at all to do or with ever so much to think about; and it was not to be denied that the impression he might often thus easily make had the effect of causing the burden of proof in certain directions to rest on him. It was a little the fault of his aspect, his personal marks, which made it almost impossible to name his profession.

Roderick Hudson (1875 version I think...note to self, read the pre-revised versions)

The drawing represented the Juno as to the position of the head, the brow, and the broad fillet across the hair; but the eyes, the mouth, the physiognomy were a vivid portrait of the young girl with the poodle. "I have been wanting a subject," said Roderick: "there's one made to my hand! And now for work!"

[goalhofer]

New England Born NHL Picks: 1980

Jay Miller, 66th overall/Quebec (Wellesley, Massachusetts)

Bob Brooke, 75th overall/St. Louis (Melrose, Massachusetts)

Mark Kumpel, 108th overall/Quebec (Wakefield, Massachusetts)

Steve Lyons, 123rd overall/Boston (Canton, Massachusetts)

Billy O’Dwyer, 157th overall/Los Angeles (Boston, Massachusetts)

Chris Wray, 182nd overall/New York Rangers (Greenfield, Massachusetts)

Bill Robinson, 192nd overall/Quebec (Acton, Massachusetts)

Andy Brickey, 210th overall/Philadelphia (Melrose, Massachusetts)

[anewnewcrest]

From Candice Miller's Simstagram

With my youngest kids turning ten soon, I'm really embracing this season of life of being "grandma" now. It's so strange, not having any babies in the house, and not even toddlers! Everything is so quiet, well, not quiet exactly, there's still ten people living in our little house, but nobody is screaming, nobody is crying, and they can all take care of themselves and clean up after themselves! Of course I miss the pitter-patter of little feet, but it's lovely, having so much time to myself, pursuing hobbies I haven't had time for in my mama season of life. I barely know what to do with myself, life is so easy now!

Of course, being a grandma would be much more fun if my grandkids would live closer to home than Strangerville! It's a shame Daisy and Lily settled so far away, and my sweet Ashton (who will have the sweetest blond little angels one day!) is much too young to get married, but what about Acton, Alden, and Arden? There are so many lovely young ladies at church who loves babies and love the Watcher! What are you waiting for?

[timetraveltasting]

MACCARONI À LA REINE (1845)

Home sick thanks to a nasty cold, I was very much in need of some comfort food this week, food to revive me in time for our upcoming weekend trip to London. Therefore, my next Tasting History dish was Maccaroni à la Reine, a 19th century version of homemade macaroni and cheese. I chose to make this recipe mostly because Kraft Dinner is a nostalgic comfort food for me, so I thought, why not learn how to make macaroni and cheese from scratch for once? I'd never done it before (the box was just too easy!), so I thought it was about time I try. The source of this recipe is Eliza Acton's 'Modern Cookery for Private Families', published in 1845. While this recipe is not the earliest version of macaroni and cheese (I'll probably attempt this at a later date), it is one that uses the same flavours as the Titanic Rice Soup that my husband and I enjoyed so much recently: mace and cayenne. Maccaroni à la Reine also sounds like a dish fit for a queen, so it must be tasty! See Max’s video on how to make it here or see the ingredients and process at the end of this post, sourced from his website.

My experience making it:

I stuck pretty close, this time, to the modern recipe below. The only minor change I made is that instead of making homemade dried breadcrumbs, I used a package of panko. In terms of pasta, I used fusilli and penne, and for the cheese, I used white cheddar, like Max did in his video.

Although several pans were needed for this recipe, and each needed to be watched around the same time, this recipe was quite straight-forward and didn't take as long to make as I thought it would. I prepared pasta as usual, meanwhile melting butter and cheese into the simmering cream while stirring. I added the spices to the sauce at the end, then added it to the pasta in a casserole dish (so any leftovers would be easy to reheat the next day). The sauce covered the pasta well and thickened the perfect amount, thanks to the cheese. While making our side salad (Greek salad), I toasted the panko in a dry frying pan. I don't think I got the breadcrumbs quite as golden a Max did, but enough that they would produce a crispy texture. After sprinkling the browned panko over the dish, it was ready to serve, looking very much like a quintessential homemade macaroni and cheese dish. I was quite impressed with myself, even if this recipe wasn't the most complex.

My experience tasting it:

My first bite was a perfect balance of soft, creamy, and crispy. The textures in this dish are wonderful! The flavour of the white cheddar came out well, but was not overpowering. It was made more complex by the aftertaste of a bit of mace and cayenne. If you didn't know those spices were in there, you would probably assume that the cheese I used had its own spiced flavour. Max mentions the flavour of the mace and cayenne in Maccaroni à la Reine remind him of the Titanic Rice Soup dish, and I agree with him a bit, but I would say the mace and cayenne are more muted, taking a backseat to the cheese flavour, while in the Rice Soup, they were the stars. Still, my husband and I inhaled this dish, my husband even going back for seconds. I had it the next day for lunch, and it tasted just as good the second day. So, this recipe is a definite keeper! I look forward to using it as a go-to potluck dish, or when hosting friends or family for a more casual meal. I would also consider adding an herb or two - maybe some oregano, basil, or parsely. I can totally see why Maccaroni à la Reine is named for a queen - it tastes so good, she would surely enjoy it. If you end up making this dish, if you liked it, or if you changed anything from the original recipe, do let me know!

Links to harder-to-find ingredients:

Mace

Maccaroni à la Reine original recipe (1845)

Sourced from Modern Cookery for Private Families by Eliza Acton, c. 1845.

This is a very excellent and delicate mode of dressing maccaroni. Boil eight ounces in the usual way, and by the time it is sufficiently tender, dissolve gently ten ounces of any rich, well flavoured white cheese in full three-quarters of a pint of good cream; add a little salt, a rather full seasoning of cayenne, from half to a whole saltspoon of pounded mace, and a couple of ounces of sweet fresh butter. The cheese should, in the first instance, be sliced very thin, and taken quite free of the hard part adjoining the rind; it should be stirred in the cream without intermission until it is entirely dissolved, and the whole is perfectly smooth. The cheese may be poured equally over the macaroni. The whole, in either case, may be thickly covered before it is sent to table, with fine crumbs of bread fried of a pale gold colour… Maccaroni, 1/2 lb. ; cheese, 10 ozs. ; good cream, 3/4 pint (or rich white sauce) ; butter, 2 ozs. (or more); little salt, fine cayenne, and mace.

Modern Recipe

Based on Modern Cooking for Private Families by Eliza Acton, c. 1845, and Max Miller’s version in his Tasting History video.

Ingredients:

1/2 lb (225 g) dried pasta, any shape you like

A generous pinch of salt

1 tbsp butter

10 oz (285 g) white cheese, thinly sliced

1 3/4 cups (425 ml) cream

4 tbsp (55 g) unsalted butter

1/2 tsp salt

1/4 tsp cayenne pepper

1/4 tsp mace

Dried bread crumbs for topping, as much as you like

Method:

Bring a large pot of water to a boil, then add the generous pinch of salt and 1 tablespoon of butter and stir. Add the dried pasta and cook to your preferred degree of doneness.

In a small saucepan, bring the cream to a simmer over medium heat and add in the butter, stirring until it has melted.

Add the cheese and stir constantly until it’s fully melted. Add the salt, cayenne, and mace, stirring until combined. Simmer a few more minutes.

Toast the bread crumbs in a dry pan over low heat, stirring constantly so they don’t burn. Toast until they’re golden brown.

Drain the cooked pasta and put into a serving dish. Pour the sauce evenly over the pasta, making sure everything is coated.

Top with the toasted bread crumbs, and serve it forth.

[pennsylvaniaprelawland-blog]

Credit Suisse And The Law Of Large Banks

By Patrick Costello, Villanova University Class of 2023

August 3, 2021

Large banks have been involved in a plethora of lawsuits over the years, few of which have resulted in a major financial loss. However, this is not the case anymore after a Texas judge ordered investment bank Credit Suisse to pay $121 million to Claymore Holdings LLC. This is the result of more than ten years of negotiation, litigation, trial, and appeals from law firm Reid Collins.

The case known as Credit Suisse AG v. Claymore Holdings LLC began in 2007 when Highland Capital Management, L.P., also known as Claymore Holdings, loaned $250 million to a development in Henderson, Nevada. Credit Suisse was involved in the refinancing of this loan in multiple ways, including acting as an “administrative agent”. Due to their role in the refinancing deal, Credit Suisse procured an appraisal on the Lake Las Vegas (LLV) property. The rules set in place for this appraisal were made between John Morgan of Claymore and David Miller of Credit Suisse. The agreement was that Credit Suisse would need to obtain an independent, as-is appraisal of the property that would comply with the Financial Institutions Reform, Recovery and Enforcement Act of 1989 (FIRREA). Credit Suisse agreed to these terms with an understanding that it was the only way Claymore would participate in the new loan. Credit Suisse hired William Acton of CBRE, Inc. to do the appraisal.

Acton initially valued the property at $748 million which was based on several assumptions, including that certain properties with better views would sell for higher prices. However, the terms of the agreement were that the property needed to be appraised as-is, not as anticipated. Later that year, in April of 2007, Acton returned to Credit Suisse with a new appraisal valuing the property at $513.4 million. Credit Suisse knew this value was too low because they would not be able to market the loan since the loan to value ratio would be greater than 100%. Following this news “At the behest of Credit Suisse and the LLV borrowers, Acton increased the appraised value of the property through various methods that, according to Claymore, falsely inflated the true market value of the real estate.”. During the initial trial, Claymore presented evidence demonstrating that Credit Suisse was fully aware that this appraisal was not FIRREA-compliant. The trial court found that Credit Suisse violated the terms of the agreement because the appraisal “—discounted cash flows to the wrong date, used an improperly accelerated “absorption period”, improperly calculated view premium revenue, including unsupported golf course revenue, included unsupported investment income, and had been appraised by an appraiser who did not act independently and who did not perform an actual appraisal.” [1]. The closing date on the credit agreement was June 22, 2007, not long before the housing bubble burst in 2008. Claymore endured terrible losses throughout this period, especially in the areas surrounding Las Vegas. Those losses would have reduced significantly if the appraisal had not been manipulated by Credit Suisse.

As a result of this manipulation, Claymore sued Credit Suisse for fraudulent inducement, breach of contract, and several other claims related to the manipulation of the appraisal. As to the fraudulent inducement claims, the jury found evidence of “fraud by misrepresentation but not by nondisclosure”. The jury awarded $40 million to Claymore concerning the fraudulent inducement claims. As to the breach of contract claims, the jury also sided with Claymore. The jury awarded Claymore $211 million in equitable relief as to the breach of contract claims. However, the supreme court remanded the case, allowing the jury’s $40 million fraud verdict to stand but denying the court’s $211 million equitable relief. [2]

Shortly after this decision, representatives of Claymore Holdings LLC, Reid Collins, secured a judgment from the Texas State Court where they “—argued and won multiple appeals on multiple issues in the Texas Court of Appeals and before the Texas Supreme Court. Ultimately, the Texas Supreme Court did something very rare and telling in its 2020 ruling – it affirmed a jury verdict for fraud and remanded the case to the trial court solely for it to reconsider its damages award.” [3]. On June 25, 2021, the damages award was finalized and ordered Credit Suisse to pay Claymore Holdings LLC $121 million.

This ruling is monumental for both Claymore Holdings LLC and Highlands Capital Management as this case has been fought for over fourteen years at this point. Rarely does a state court revisit a case that has already awarded $40 million, let alone increase the reward to something as high as $121 million. Other large banks are sure to continue their practices in a much more ethical manner following this ruling, as it goes to show that through proper representation, justice can be served.

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[1] https://law.justia.com/cases/texas/supreme-court/2020/18-0403.html, Accessed 7 July, 2021.

[2] https://casetext.com/case/credit-suisse-ag-cayman-islands-branch-credit-suisse-sec-usa-llc-v-claymore-holdings-llc-8/?PHONE_NUMBER_GROUP=P, Accessed 8 July, 2021.

[3] “Reid Collins Wins $121 Million Fraud Judgement Against Credit Suisse in Decades-Long Legal Battle” https://reidcollins.com/2021/06/28/reid-collins-wins-121-million-fraud-judgment-against-credit-suisse-in-decades-long-legal-battle/, Reid Collins, Accessed 6 July, 2021.

[architectnews]

Advances in digital design and mass timber are leading us to "a new Bauhaus"

The combination of digital technology and mass timber is revolutionising the way we design and build buildings, according to the panellists of our recent talk with Dassault Systèmes.

Titled How Virtual Mass Timber Extends and Improves Real Mass Timber, the talk explored how new digital design tools and material innovations are converging to create more sustainable buildings and cities.

In the talk, Jerry Jackson and Nuri Miller of software company Dassault Systèmes and architect Kirsten Haggart argued that the convergence of mass timber with a design approach called design for manufacture and assembly (DfMA) is enabling architects, engineers and contractors to create buildings that are more affordable, higher quality and better for the environment.

"I don't think it's too ambitious to say, it's like a new Bauhaus that we're approaching at the moment," said Haggart in the talk.

Above: The talk explored how new digital design tools and materials such as CLT are converging. Top: Brock Commons Tallwood House was the tallest mass-timber building in the world when it completed in 2016

Haggart is senior associate at London architecture firm Waugh Thistleton, which has pioneered the use of cross-laminated timber (CLT) in buildings. The firm claims its Dalston Works office building was the largest CLT building in the world when it was completed in 2017.

CLT comprises layers of wood glued together at right angles and is one of the best-known types of mass timber, a broad term used to describe a range of engineered wood products that are strong enough to produce structural panels and beams. Other examples of mass timber include glue-laminated timber (glulam) and laminated veneer lumber (LVL).

"When you're building in timber, your embodied energy levels go right down"

Using mass timber in place of structural materials such as concrete and steel can significantly reduce a building's carbon footprint because the carbon dioxide that trees remove from the atmosphere is stored in the wood.

"When you're thinking about timber, it's recyclable," said Haggart. "But it's also got the added advantage of being renewable as well, which means it has sequestered carbon."

"That is the big thing that makes all the difference. When you're building in timber, your embodied energy levels go right down."

Waugh Thistleton's CLT building Dalston Works was completed in 2017

CLT buildings comprise a series of prefabricated modules that are manufactured in a factory and then assembled on-site. According to Haggart, this represents a fundamental change in the way that architects design buildings.

"When you're designing a module, you actually need to design everything much earlier so that once the production line gets going, then there are very few changes, because stops and starts on the production line can have quite big economic problems for the factory," she said.

"It's a completely different way of designing and the way that we are all kind of trained as architects to go through all the RIBA [Royal Institute of British Architects] stages needs to be reviewed."

DfMA can "reduce cost and increase quality"

This is where design for manufacture and assembly (DfMA) comes in. This approach to design, which has been successfully applied to the industrial design and production of cars and other consumer products for years, seeks to make the manufacturing and assembly process as efficient as possible in order to reduce costs.

Mass timber such as CLT lends itself to this approach because the modules are prefabricated. Buildings can also be constructed using far fewer modules than would be required if using a structural material such as steel.

Jackson, who is director of architecture, engineering and construction at Dassault Systèmes, believes that applying DfMA to the design and construction of buildings, what is sometimes referred to as "productisation", can result in a dramatic reduction in cost and increase in quality.

Brock Commons Tallwood House by Acton Ostry Architects was constructed using pre-fabricated mass-timber modules

He likens it to what has happened with consumer products such as cars and mobile phones over the years.

"When I was growing up in the 1970s, my economic means weren't that great so I had to get a job at Burger King," he said. "And off a Burger King salary, I definitely could not afford a new car."

"Today, I could reasonably depart from Dassault Systèmes to work at Starbucks, and I could buy a pretty nice Honda Civic with incredible scope and incredible quality. And if you think of mobile phones, look at the scope and quality that you get from a smartphone."

"It's happened so many times and we've experienced it constantly as product buyers in so many different segments of product development," he continued.

"And I do think the work that Waugh Thistleton and others are doing with DfMA and mass timber is phenomenal, because that is the promise."

An extremely detailed 3D model of the Brock Commons project was used to ensure construction was as efficient as possible

Dassault Systèmes, which has its roots in developing software for the aviation and automotive industries, offers architects, engineers and contractors a suite of digital tools to enable them to apply DfMA methodologies via it's 3DEXPERIENCE platform.

In particular, Dassault Systèmes’ platform enables the creation of what the brand calls a "Virtual Twin Experience" that allows users to test ideas and real-life scenarios to iterate the design before the construction phase to ensure that the process is as efficient as possible.

The software was used to design and build Brock Commons Tallwood House, an 18-storey student residence at the University of British Columbia by Acton Ostry Architects, which was the world's tallest mass-timber building when it was completed in 2016.

"Virtual worlds extend and improve the real world"

The design for the building was developed using a digital model of the building to test different ways of constructing it.

"This high-fidelity 3D representation and system was really a way to test and virtually build everything for the project down to the CNC code [to fabricate the timber modules]," explained Miller, cloud solution consultant at Dassault Systèmes.

"It gave the ability to really hone in on where everything would fit in the building and how it would all come together."

"This really emphasises for us our belief that virtual worlds extend and improve the real world," he added, claiming that the project was built 70 per cent faster and at less cost than a traditional building.

"We can test many scenarios, we can go through many, many iterations and we can choose the best one."

Industrial processes starting to be applied to architecture at scale

Miller agreed with Haggart that the convergence of new technologies, materials and methodologies could lead to a "new Bauhaus".

The influential twentieth-century design school and movement embraced industrial production but, according to Miller, we're only now starting to be able to apply industrial processes to building at scale.

"If you look at the early modernists, and that idea of the kit of parts, it really goes back to them," he said.

"But it was really just a design philosophy, right? It was just kind of a way to think about the design process."

"Here, we're actually practising that," he continued. "We're really starting to put that into real practice. And we're doing that because of the convergence of all these elements. The technology, the manufacturing, the understanding from other industries. It's really coming together."

Partnership content

This article was written by Dezeen for Dassault Systèmes as part of a partnership. Find out more about Dezeen partnership content here.

The post Advances in digital design and mass timber are leading us to "a new Bauhaus" appeared first on Dezeen.

[if-you-fan-a-fire]

"JAILED. - On Tuesday Constable Beith, of Georgetown, brought Sam Harding and E Waller, a soldier in uniform, to jail here, to be held for trial by a magistrate for the alleged stealing of pigs near Acton.

AWAITING TRIAL. On Tuesday Provincial Detective Miller, of Toronto, who worked up the case, brought Jas. Hardy and Geo. Hicks, of Georgetown, to Milton and left them in jail to appear before a magistrate to answer the charge of stealing eleven cattle from H. P. Lawson, of Georgetown, last September. It is alleged that they stole the cattle from Mr. Lawson’s field, drove them to Erin and sold them there for $290 to Arthur Horton, hotel keeper, and Archd. Saunders, farmer, whom the detective also brought here to be held in jail for trial on the charge of receiving stolen property, knowing it to be stolen. It is said that the cattle were worth an average of $90 each, though sold for $290 for the lot, and that there is another damaging circumstances, refusal by Horton and Saunders to pay more than $200 of that amount. It is alleged further that Horton and Saunders took the cattle to Toronto and sold them there.”

- from the Canadian Champion (Milton), December 12, 1918. Page 03.