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justforbooks · 4 years ago

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Judith Jones was born on March 10, 1924. She was an American writer and editor, best known for having rescued The Diary of Anne Frank from the reject pile. Jones also championed Julia Child's Mastering the Art of French Cooking. She retired as senior editor and vice president at Alfred A. Knopf in 2011. Jones was also a cookbook author and memoirist. She won multiple lifetime achievement awards, including the James Beard Foundation Lifetime Achievement Award in 2006.

Jones joined Knopf in 1957 as an assistant to Blanche Knopf and editor working mainly on translations of French writers such as Albert Camus and Jean-Paul Sartre. Before that she worked for Doubleday, first in New York City and then in Paris, where she read and recommended The Diary of Anne Frank, pulling it out of the rejection pile. Jones recalled that she came across Frank's work in a slush pile of material that had been rejected by other publishers; she was struck by a photograph of the girl on the cover of an advance copy of the French edition. "I read it all day," she noted. "When my boss returned, I told him, 'We have to publish this book.' He said, 'What? That book by that kid?'" She brought the diary to the attention of Doubleday's New York office. "I made the book quite important because I was so taken with it, and I felt it would have a real market in America. It’s one of those seminal books that will never be forgotten," Jones said.

Jones's relationship with Julia Child similarly began when Jones became interested in Child's manuscript Mastering the Art of French Cooking, which had been rejected by a publishing house. After her years in Paris, Jones had moved to New York, where she was frustrated with the ingredients and recipes commonly available in the U.S. Jones said of the book Mastering the Art of French Cooking, "This was the book I had been searching for," and she got it published. In America's postwar years, home cooking was dominated by packaged and frozen food, with an emphasis on ease and speed.

After the success of Child's cookbook, Jones continued to expand the resource options for American home cooks. "I got so excited by Julia's book and what it did for making people better cooks, and the tools that you needed to make it really work in an American city or small town, and I thought, If we could do this for French food, for heavens' sake, let's start doing it for other exotic cuisines!" Jones recalled. "I used the word "exotic," and that meant the Middle East with Claudia Roden, it meant better Indian cooking with Madhur Jaffrey."

After working with Edna Lewis on The Taste of Country Cooking, Jones focused more on American regional cooking.

Major culinary authors Jones brought into print include Julia Child, Lidia Bastianich, James Beard, Marion Cunningham, Rosie Daley, Edward Giobbi, Marcella Hazan, Madhur Jaffrey, Irene Kuo, Edna Lewis, Joan Nathan, Scott Peacock, Jacques Pépin, Claudia Roden, and Nina Simonds. The 18-book Knopf Cooks American series was Jones' creation.

Jones was also the longtime editor of noted authors John Updike, Anne Tyler, John Hersey, Elizabeth Bowen, Peter Taylor, and William Maxwell. Other major authors whom Jones edited include Langston Hughes, Albert Camus, and Jean-Paul Sartre.

Jones wrote three books with her husband Evan, and wrote three on her own since his death: one on cooking for one person; a memoir of her life and food; and a cookbook for food that can be shared with dogs.

Jones contributed to Vogue, Saveur, Bon Appétit, Departures, and Gourmet magazines. In 2006, she was awarded the James Beard Foundation Lifetime Achievement Award.

She was portrayed by American actress Erin Dilly in the 2009 film, Julie & Julia.

“Learning to like cooking alone is an ongoing process. But the alternative is worse.”

"For a long time, the women — and they were usually women — who wrote about food were treated as second-class citizens. All because they cook! I think that's opened up. A good writer gets some good assignments, and they're treated better somehow. It just takes time."

Daily inspiration. Discover more photos at http://justforbooks.tumblr.com

#JUST FOR BOOKS #Judith Jones #Famous Birthdays

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simpledatainfo · 3 years ago

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Italian Cooking Books For Cooking

1. Simply Italian - Everyday Meals from Southern Italy

Simply Italian - Everyday Meals from Southern Italy Buy on Amazon Simple and easy to prepare meals from recipes handed down from the Campania and Sicily regions of Italy.

2. The Complete Italian Cookbook

The Complete Italian Cookbook Buy on Amazon The Name of this book' is The Complete Italian Cookbook. Italian cookery’s cornucopia of flavor, high-quality constituents, and indigenous diversity make it one of the most popular in the world. Unlike some other Italian cookbooks, The Complete Italian Cookbook will help you make cherished dishes in your own kitchen with further than 100 authentic fashions from all over the country.

3. Piatti: Plates and Platters for Sharing, Inspired by Italy

Piatti: Plates and Platters for Sharing, Inspired by Italy Buy on Amazon Visually stunning cookbook with 75 recipes for easy, generous plates and platters: Executive Editor of SAVEUR magazine and James Beard Award-winning author Stacy Adimando draws from her Italian heritage and her love of Italy's traditional abundant antipasti spreads to create 75 recipes meant for grazing and sharing.

4. Old World Italian: Recipes and Secrets from Our Travels in Italy: A Cookbook

Old World Italian: Recipes and Secrets from Our Travels in Italy: A Cookbook Buy on Amazon Mimi explores the beautiful coasts and countrysides of Italy in this lavishly photographed cookbook featuring simple, authentic recipes inspired by the country's devoted producers and rich food heritage. “A tribute to the home cooking of real families across the country.”—The Wall Street Journal NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK Beloved for her gorgeous cookbooks Read the full article

#books #cooking #cookingbook #italianbooks #ITALY #product

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xtruss · 5 years ago

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Ten Weeds You Can Eat! Your Backyard Could Be Loaded With Edibles.

— By Marie Viljoen/Saveur | Popular Science | April 19, 2020

If any of these weeds are proving a nuisance in your farm or garden, the solution might just be simpler than you think.

This story was originally featured on Saveur.

There was a time when the only place you might encounter a thicket of invasive Japanese knotweed or a tangle of pokeweed was while bushwacking in the urban or rural wilds. While most weeds will be left to languish in the wilderness, there is a growing awareness that many of these unruly plants—usually a blight to farmers and home gardeners—have something in common: They can be quite good to eat. This spring, bundles of tender, young knotweed and pokeweed shoots will be appearing tentatively at greenmarkets. Along with wild cresses, aggressive onions, rampant mugwort, and habitat-altering autumn berries, they represent a steadily rising tide of edibles-formerly-known-as-weeds becoming available to cooks.

Thanks to foragers, attendant trending hashtags like #wildfoodlove, and the emerging practice of what I call conservation foraging (focusing on sustainable harvest practices and the collection of invasive species), many weeds that landowners battle on their lawns are the same ingredients appearing on restaurant menus, in Community Supported Agriculture (CSA) boxes, and at the market.

As the audience for culinary weeds grows, farmers are poised to take advantage of this potential income. But little information is yet available on how weeds function as marketable crops. One farmer-forager recognizing this gap in knowledge is Russian-born Tusha Yakovleva, who lives in the Hudson River Valley. Her guide for farmers, Edible Weeds from Farm to Market, is funded by the Sustainable Agriculture and Research program. Its aim is to educate and empower farmers who wish to add invasive edibles to their harvest lists. My own book, Forage, Harvest, Feast: A Wild-Inspired Cuisine (Chelsea Green), caters to the receiving end of the wild supply chain—the curious cook and chef—by providing hundreds of recipes for preparing weeds and wild plants at home.

But for now, here is a list of 10 choice edible weeds appearing in greenmarkets, with a rundown of what to expect from them.

Editor’s note: This story is intended merely to show you a selection of edible weeds; we don’t recommend you go outside and start tossing foraged greens into a salad bowl. Some of these may resemble other plants that are poisonous to humans, so if you’re not absolutely sure what kind of plant you’re looking at, leave it alone.

Autumn olive (Elaeagnus umbellata)

Also known as the Japanese silverberry, the autumn olive is native to eastern Asia.

Farmer Faith Gilbert, of Letterbox Farm, includes the sour crimson fruits of autumn olive (also called autumn berries), in early autumn CSA boxes in Hudson, New York. They are as tart as red currants and can be used in similar ways. Their high lycopene content can cause jams to separate, but their color and flavor invigorate sweet and savory sauces and fruit leathers.

Burdock (Arctium lappa)

Some species of burdock can reach 10 feet tall.

Peeled burdock stems are crisp and versatile. “Everyone loves them as soon as they try them,” says Avery McGuire, of Thalli Foods near Ithaca, New York, who began selling the late-spring stems to chefs and farmers-market shoppers after reading Samuel Thayer’s Forager’s Harvest. She suggests dipping them into hummus, or braising them. Burdock’s cold-season taproot (better known as gobo) is a substantial, starchy vegetable that takes well to slow, moist cooking.

Chickweed (Stellaria media)

This perennial plant is native to Eurasia and has white flowers.Marie Viljoen

With its appealing flavor of nutty corn silk, spring chickweed is a delicacy best appreciated raw. Its tender stems, leaves, and flowers are ideal fillers for summer rolls and a gentle bed for seared seafood.

Dandelions (Taraxacum officinale)

If you have a lawn, you've probably seen a dandelion.

Familiar dandelions are the gateway plant to eating weeds. “I may be the only person who gets excited about dandelions in my hayfield,” says Mary Carpenter of Violet Hill Farm, near Albany, New York, who sells them in New York City’s Union Square. With crisp rosettes in late winter, mild leaves and succulent stalks in spring, and assertive flavor in summer, dandelions’ evolving profile makes them appealing throughout their growing season.

Field garlic (Allium vineale)

This species of wild onion is native to Europe, the Middle East, and northwestern Africa.

Prolific field garlic (also called lawn chives, or wild garlic) is sold in neat bunches at New York City greenmarkets by New Jersey–based Lani’s Farm, an outfit known for offering flavorful weeds in pristine condition. The little wild onions fetch $3 a bunch. If you have ever foraged and cleaned field garlic you will appreciate the bargain. The bulbs and leaves are a sustainable—if diminutive—alternative to vulnerable native ramps (Allium tricoccum).

Garlic mustard (Alliaria petiolata)

No, we didn't throw a condiment in here to make sure you're paying attention: This garlic mustard is a plant.

Spreading thousands of seeds after flowering, biennial garlic mustard inspires ecological ire. Edible in its entirety, the plant offers second-year roots tasting like horseradish (in contorted miniature), leaves that are a gustatory marriage of broccoli rabe, mustard, and garlic, and budding stems in late spring that are an ephemeral delicacy. “The biggest issue is the short window of readiness,” says Mary Carpenter: Garlic mustard’s bud season is brief, and customer education takes time. Be ready.

Japanese knotweed (Reynoutria japonica)

Japanese knotweed looks a little like a cross between asparagus and rhubarb.

Also offered by Violet Hill Farm, Japanese knotweed is notoriously invasive, but also delicious. It will definitely become more familiar as a market vegetable in years to come. Its mid-spring shoots resemble asparagus, but taste and behave like an earthier, more vegetal version of rhubarb crossed with fresh sorrel. Use it raw or cooked, especially in savory dishes that need a sour boost.

Mugwort (Artemisia vulgaris)

"Mugwort" doesn't sound like something you'd want to eat, but names can be deceiving.

Mugwort’s feathery leaves are packed with a sage-like fragrance that is wildly versatile in the kitchen. Author and wild foods purveyor Tama Matsuoka Wong says they are “awesome as tempura.” She supplies mugwort and other edible invasives to Fresh Direct, under the name Meadows and More. From its first shoots through to its winter stalks (which can be used as kebab skewers), this under-appreciated herb is about to experience a slow-burn renaissance.

Pokeweed (Phytolacca americana)

Pokeweed can poison you if you don't know how to handle it.

Known as poke sallet in the South, this indigenous but prolific plant was originally eaten by Native Americans. It is a succulent spring vegetable when blanched in ample boiling water, but it must never be eaten raw. Pokeweed’s notoriety stems from livestock poisonings or improper preparation: Animals that graze on the mature plant or snout out its toxic rhizome can grow sick and die; unripe fruit and uncooked green parts are also toxic to humans. But once blanched, young poke shoots are delectable.

Wintercress (Barbarea verna & B. vulgaris)

When it blooms, wintercress has yellow flowers.

The early-season alternative to watercress, wintercress (also called creasy greens, wild cress, or upland cress) is a land dweller whose leafy heat is reminiscent of wild arugula. Later in spring, wintercress stems shoot up, bearing acid yellow flowers. These tender morsels, like baby broccolini, are a prime and ephemeral spring ingredient.

Photographs: Marie Viljoen

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wineanddinosaur · 5 years ago

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VinePair Announces Erica Duecy as Editor in Chief and Chief Content Officer

On Monday afternoon, VinePair announced the appointment of Erica Duecy as its new editor in chief and chief content officer, effective Dec. 11, 2019.

Duecy will work to strengthen the publication’s 5 million monthly readers, which is already the largest drinks audience in the country. She will also contribute to VinePair’s new programs and platforms, including the recently-launched VinePair Audience Insights.

Duecy joins VinePair from online publication SevenFifty Daily, where she was founding editor in chief and vice president. Under her direction, the publication, which covers the business and culture of the drinks industry, won 17 editorial awards, including “Best Cocktail and Spirits Publication 2019” by Tales of the Cocktail Foundation.

Before working at SevenFifty, Duecy served as digital director for both Architectural Digest and Saveur. She holds the Wine & Spirit Education Trust Advanced Certification and, in 2013, authored a book on the real-life stories behind the world’s most famous cocktails, titled “Storied Sips.”

“When [VinePair co-founder] Josh Malin and I first met with Erica, we saw immediately that she understood the publication’s mission and potential,” Adam Teeter, VinePair CEO and co-founder, said. “Together we’ll continue to create the most inclusive and dynamic drinks community in the country. We can’t wait for her to get started!”

In anticipation of her new role, Duecy says she’s excited to work with the VinePair team and share the publication’s stories with her well-established community of drinks professionals. “As it evolves, VinePair will be a community where friends — professionals and enthusiasts alike — are gathered around, clinking glasses, trading ideas, and connecting over our shared passions,” Duecy says.

The article VinePair Announces Erica Duecy as Editor in Chief and Chief Content Officer appeared first on VinePair.

source https://vinepair.com/booze-news/vinepair-erica-duecy-announcement/

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isaiahrippinus · 5 years ago

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VinePair Announces Erica Duecy as Editor in Chief and Chief Content Officer

On Monday afternoon, VinePair announced the appointment of Erica Duecy as its new editor in chief and chief content officer, effective Dec. 11, 2019.

The article VinePair Announces Erica Duecy as Editor in Chief and Chief Content Officer appeared first on VinePair.

source https://vinepair.com/booze-news/vinepair-erica-duecy-announcement/ source https://vinology1.tumblr.com/post/189440091499

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delfinamaggiousa · 5 years ago

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VinePair Announces Erica Duecy as Editor in Chief and Chief Content Officer

On Monday afternoon, VinePair announced the appointment of Erica Duecy as its new editor in chief and chief content officer, effective Dec. 11, 2019.

The article VinePair Announces Erica Duecy as Editor in Chief and Chief Content Officer appeared first on VinePair.

source https://vinepair.com/booze-news/vinepair-erica-duecy-announcement/

source https://vinology1.wordpress.com/2019/12/02/vinepair-announces-erica-duecy-as-editor-in-chief-and-chief-content-officer/

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johnboothus · 5 years ago

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VinePair Announces Erica Duecy as Editor in Chief and Chief Content Officer

On Monday afternoon, VinePair announced the appointment of Erica Duecy as its new editor in chief and chief content officer, effective Dec. 11, 2019.

The article VinePair Announces Erica Duecy as Editor in Chief and Chief Content Officer appeared first on VinePair.

Via https://vinepair.com/booze-news/vinepair-erica-duecy-announcement/

source https://vinology1.weebly.com/blog/vinepair-announces-erica-duecy-as-editor-in-chief-and-chief-content-officer

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kristablogs · 5 years ago

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Ten weeds you can eat

If any of these weeds are proving a nuisance in your farm or garden, the solution might just be simpler than you think. (Marie Viljoen/)

This story was originally featured on Saveur.

But for now, here is a list of 10 choice edible weeds appearing in greenmarkets, with a rundown of what to expect from them.

Autumn olive (Elaeagnus umbellata)

Also known as the Japanese silverberry, the autumn olive is native to eastern Asia. (Marie Viljoen/)

Burdock (Arctium lappa)

Some species of burdock can reach 10 feet tall. (Marie Viljoen/)

Chickweed (Stellaria media)

This perennial plant is native to Eurasia and has white flowers. (Marie Viljoen/)

Dandelions (Taraxacum officinale)

If you have a lawn, you've probably seen a dandelion. (Marie Viljoen/)

Field garlic (Allium vineale)

This species of wild onion is native to Europe, the Middle East, and northwestern Africa. (Marie Viljoen/)

Garlic mustard (Alliaria petiolata)

No, we didn't throw a condiment in here to make sure you're paying attention: This garlic mustard is a plant. (Marie Viljoen/)

Japanese knotweed (Reynoutria japonica)

Japanese knotweed looks a little like a cross between asparagus and rhubarb. (Marie Viljoen/)

Mugwort (Artemisia vulgaris)

"Mugwort" doesn't sound like something you'd want to eat, but names can be deceiving. (Marie Viljoen/)

Pokeweed (Phytolacca americana)

Pokeweed can poison you if you don't know how to handle it. (Marie Viljoen/)

Wintercress (Barbarea verna & B. vulgaris)

When it blooms, wintercress has yellow flowers. (Marie Viljoen/)

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scootoaster · 5 years ago

Text

Ten weeds you can eat

If any of these weeds are proving a nuisance in your farm or garden, the solution might just be simpler than you think. (Marie Viljoen/)

This story was originally featured on Saveur.

But for now, here is a list of 10 choice edible weeds appearing in greenmarkets, with a rundown of what to expect from them.

Autumn olive (Elaeagnus umbellata)

Also known as the Japanese silverberry, the autumn olive is native to eastern Asia. (Marie Viljoen/)

Burdock (Arctium lappa)

Some species of burdock can reach 10 feet tall. (Marie Viljoen/)

Chickweed (Stellaria media)

This perennial plant is native to Eurasia and has white flowers. (Marie Viljoen/)

Dandelions (Taraxacum officinale)

If you have a lawn, you've probably seen a dandelion. (Marie Viljoen/)

Field garlic (Allium vineale)

This species of wild onion is native to Europe, the Middle East, and northwestern Africa. (Marie Viljoen/)

Garlic mustard (Alliaria petiolata)

No, we didn't throw a condiment in here to make sure you're paying attention: This garlic mustard is a plant. (Marie Viljoen/)

Japanese knotweed (Reynoutria japonica)

Japanese knotweed looks a little like a cross between asparagus and rhubarb. (Marie Viljoen/)

Mugwort (Artemisia vulgaris)

"Mugwort" doesn't sound like something you'd want to eat, but names can be deceiving. (Marie Viljoen/)

Pokeweed (Phytolacca americana)

Pokeweed can poison you if you don't know how to handle it. (Marie Viljoen/)

Wintercress (Barbarea verna & B. vulgaris)

When it blooms, wintercress has yellow flowers. (Marie Viljoen/)

0 notes

yoursupercupcakecollector-blog · 7 years ago

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Fridge freezer Cooking food!

I evicted a longtime citizen from my To Prepare checklist this week through this corn chowder. Now, even though I've never ever personally been actually a cigarette smoker, I am actually thus thrilled to partner with Quitter's Circle, an on the web gave up cigarette smoking neighborhood, to show you my preferred techniques to fuel your body and mind with healthy and balanced suggestions and also recipes in order to help prepare you for effectiveness! Likewise, http://anulmetamorfoza.info produce a major batch of wild rice in our cast-iron flowerpot, and after that keep it in the refrigerator to utilize for stir-fries and also various other recipes using rice. Our favored means to use it is actually to make carnitas (large parts in a solitary coating) cooked little by little in the stove. divine! Usually regarding how you can be a well-balanced nurse practitioner (how I keep a healthy and balanced. way of living) Help for registered nurses managing shift job, diet regimen, workout, etc The most effective health and fitness center in the area if your searching for an area to encourage you and keeping you coming back you have found this. I will not be going anywhere yet overall nourishment. A couple of many years back, people identified that transforming corn into oil was lucrative as well as actually economical. If you are actually utilizing home made curry roux, incorporate a ladleful or two from food preparation liquid from the sell and also mix into the curry insert. I placed them in well-balanced buns and my children will definitely consume them for breakfast and treats. This married couple and. their stunning child allotment the accounts of their life in Sweden and pleasure with their recipes including Hearty Spinach Crepes or even Rhubarb, Strawberry Quinoa Crumble. Get a cup from diced melon or melon on your way to help a hydrating midmorning treat or even ready a melon-packed salad to load for lunch times. A well-known dish for flowerpot rice in winter require not to have streamer. you could prepare that along with rice in an electrical cook. A post on quick morning meals/ on the go breakfasts or healthy and balanced suppers that you may create in advance and also freeze will be actually fantastic as well! You may clothe them up however you prefer, yet my desire is to pack the croutons up with lots of garlic, oil, butter and of course some kosherÂ salt, pepper and also Italian Seasoning and then allow all of them function their miracle in the stove. Experience cost-free to inform our team in the reviews segment below if you understand of yet another remarkable blog site with extremely well-balanced dishes! Keep in mind, eating well-balanced begins along with well-balanced food preparation and also I streamline your healthy kitchen area to earn cooking effortless. This is actually extra a strategy as opposed to a recipe, because you can easily size these potatoes up if you are actually preparing for a group. Detectives as well as illegal private detectives, which are in some cases named representatives or unique brokers, compile realities and also pick up proof from possible unlawful acts. I obtain therefore upset at the supermarket checking out containers of bind all with higher sugar corn syrup. Whether you merely desire to consume better and discover the best ways to carry out pushups, or you have an interest in deep diving in to a neighborhood that motivates each healthy and balanced and also unpopular behavior just as, I am actually thankful you're here. Off exactly what I've checked out, quinoa & amaranth are seeds off plants extra very closely related to cabbage, etc I started reading this thinking, This are going to be fun, but I am actually truly not in to sprinkle pies ..." and that's now in the oven. Thanks once again, you've absolutely enhanced my cooking (and also eating) and most of all simply made me definitely delighted regarding food preparation once again! This was tasty and also very light- shocked at just how grahamy" the levels were actually despite the lack of graham flour. But the Atelier des Chefs gives a ton of training class in numerous regions (in French), in fully equipped kitchens, as well as might be worth checking out using their site. Fortunately for rice eaters, trypsin inhibitor is located mostly in the outer egg from the rice seed, with a little in the wheat bran, and none in the polished, grated seed. My first time ever before cooking bok choy - thanks a great deal for the dish, it ended up excellent, provided along with poached salmon and also rice. I am actually still battling to find the balance in between eating healthy meals as well as keeping full after a food. Perhaps as effortless as a nourishment insufficiency, yet this additionally may be a lot more intricate. When you can heal meals that actually tastes great also, that is actually really stimulating to become healthier! Spot bacon pieces in a solitary level on the rack, as well as bake at 400º for around TWENTY minutes (relying on bacon thickness and just how crunchy you like it). There are mornings when my unsatisfactory spouse runs out the door along with a piece of peanut butter salute involved a paper towel, and that's his breakfast. Clear away off the oven as well as allow cool down on the cooking sheet for 5 minutes; then thoroughly move to an air conditioning rack and also permit trendy totally. Leading with salmon or tuna, seasoned cucumbers and red onions, and also the other toppings you desire! I locate cooking the burgers/balls first then icy assists the patties remain all together much better. As well as he in fact ordered me supper due to that I came across it for him ... lol. Certainly, the physical body reacts to these enemies through instructing an attack on these particles as well as the otherwise perfectly healthy and balanced tissue they're affixed to. Get into autoimmune pandemonium. You could offer this along with an edge of mashed potatoes and also veggies, or provide it on top of white/brown rice, or even make a sandwich out of it. The gravy boat could obtain rather salted on its own so I 'd go lightweight on the salt for the edge dishes that you're offering using this roast. Tall, thick pancakes like this generally conceal wallets of raw concoction; 5 mins in the stove will certainly fix this. Include the garlic as well as rice and also sauté until the rice scents cooked and starts appearing like this absorbed a number of the oil, about 2 additional moments. A quick and easy three-step cooking method (blanching, seasoning, at that point grilling) develops tender, crispy octopus soaked in a garlicky, herby marinade and clothing. It is actually a beneficial + healthy smoothie, packed loaded with nutrients that give more energy and also aid get rid of fatty tissue too. My stove simply heats to 500 degrees therefore i leave all of them in there for a couple of even more mins. You might likewise use cooking spray, other than quality pans: It leaves behind unpleasant remains on Teflon surfaces. Hey Angela- this was my intro to cooking food with tofu, as well as I have to point out that this dish ROCKS! Baseding on both Andrea Nguyen and Corinne Trang (author from Real Vietnamese Preparing food and also past editor and supervisor of Saveur's test home kitchen) - all of the flavors in the bone tissue have been actually removed after 3 hours. She intends to use unbiased nourishment and also well-being assistance that will certainly assist others obtain much better overall health and wellness. I also constantly possess Beluga lentils to hand, I like exactly how they keep their structure extra on food preparation.

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bestautochicago · 7 years ago

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The Volvo Wagon Armada

It was the Woodstock of press drives, a car launch fit for a Swedish king or, better yet, a Volvo wagon nut just like me. To commemorate the launch of the V90, its new and large but chic and sleek carryall, we persuaded Volvo to let us drive one of the first examples on U.S. soil—actually former North American CEO Lex Kerssemakers’ personal car—from the company’s corporate U.S. headquarters (since 1964) in Rockleigh, New Jersey, to the site of Volvo’s first-ever and still very much under-construction U.S. factory in Ridgeville, South Carolina. Then back again. Close to 2,000 miles.

The V90 marks not just a new Volvo wagon but also the most upscale one. It’s also a welcome re-staking of the wagon flag on American soil for the Swedish firm, and we wanted to memorialize it properly. Ditto the new factory, even if it’s not finished being built, a facility made possible by a deep-pocketed new owner—China’s Geely—and generous subsidies from the state of South Carolina. It reflects not just the record sales success Volvo has enjoyed lately but also what a fresh credit line worth more than $11 billion and a friendly state government can do for the spring in one’s business plan.

Volvo loaned us its premium hauler ($53,295 base) and helped us find, organize, and support a group of other wagons representing all eras of the company’s extensive history in the genre, along with the cars’ owners to drive them. I brought along my own light green 1967 122S wagon, bought with 80 original miles on the clock but now with 5,000 miles. A few preflight repairs, and it was ready to go the distance.

Loyal Volvo Club of America (VCOA) members all, the owners who answered Volvo’s call to join the wagon armada were mellow, their cars gloriously representing each decade since the first Volvo wagons of the 1950s and all of the carmaker’s successive wagon eras. We had mostly everything—from a show-winning 1959 445 Duett through the 122, 245, 745, 850, 240, V50, V60, all of the V70s, and a handsome 1800ES from the company’s own collection that accompanied us as far as Delaware. I’m only sorry there isn’t room here to thank everyone by name.

What didn’t turn up was a Mitsubishi-derived V40 or any representative of the 900 series, the ultimate evolution of the 700 series wagons, renamed in honor of its independent rear suspension and, in the case of the one we’d like to have seen, the 960, a straight-six motor. A much better car than it gets credit for, cursed by a short lifespan, its absence was noticed.

The 2017 V90 is svelte and comfortable as it leads its historic counterparts on a 2,000-mile road trip.

The final omission from our cavalcade of Volvos was the 145, the progenitor (1968-’74) of all the “boxes” to come, the cars that cemented the Volvo wagon thing by looking more or less the same for a quarter of a century, from the late ’60s until 1993. But divine providence intervened to correct an unconscionable oversight as we ran across a 145, a runner in only semimoderate dishabille, when we stopped at the Sub Rosa Bakery in Richmond, Virginia.

To ensure this crowd of Volvo volunteers wouldn’t go hungry on our station wagon sojourn, we brought along a couple of knowledgeable food professionals for dining tips along the way. Adam Sachs is the editor of Saveur and drives a V70. Jay Strell, a food communications strategist and fellow Brooklyn dweller, keeps a V50. Along for the ride and some light driving duty, they’d leave their own cars at home. Ditto my old friend, painter Fred Ingrams. He left his car—a too-slow-for-America V50 1.6-liter—at home in Norfolk, England, to come on a forced march to South Carolina as a passenger in a different Volvo wagon. He just hadn’t counted on it being 50 years old. Another drop-in from NYC, Jake Gouverneur, owns a Saab 9-5 wagon, but it has a blown head gasket and isn’t going anywhere.

There would, however, be no shotgun seat for Steve Ohlinger of The Auto Shop of Salisbury, Connecticut. A veteran independent Volvo mechanic, former racer, and (something tells me) former hippie, Steve brought his brown 1984 five-speed manual 245 Turbo, a rare bird. His role, to which he readily assented, was to carry The Knowledge and useful spares for when older pieces of Swedish iron fell in the line of interstate duty—except this happened not once.

Throw in a couple of Volvo PR honchos, a videographer in a V90 Cross Country, an event planner or two, plus our Automobile photographers, and there must have been 25 or more of us driving or riding along at any given moment. Teenaged me would have appreciated this concept.

Funny enough, no one ever did get an exact count on the number of participants. I later realized I was too busy driving to notice. Berkeley County, South Carolina, is a long way from Bergen County, northern New Jersey, especially in an 87-horsepower car with a pushrod engine geared to turn something like 3,800 rpm at 65 mph. The journey seems even longer and more sapping when it is conducted during a two-day rainstorm, with ’60s wipers clapping and a ’60s defroster fan hyperventilating while trying to keep up. But like all the old wagons on this trip, the 122S completed the journey without incident and no worse for the wear.

Swedish cream puff: This 1970s P1800ES “shooting brake” still cuts a stylish profile today.

Older models from the last century are one reason Volvo still has a good reputation to fall back on. Return solely to the early part of the 21st century for your wagon memories, and you’ll find Volvos with some major technical failings to answer for, cars that tarnished the company’s long-running longevity and reliability pitch. We definitely feel better about its new cars nowadays, but there is no predicting what age will bring.

On first acquaintance, though, we are impressed with just about everything to do with the black V90 T6 AWD R-Design wagon we’re driving here, though even in a fast, all-wheel-drive car we hoped for something better than the 26 mpg over some 2,000 mostly highway miles. There were undoubtedly economy-sapping power surges for which we were responsible, as there will always be with 316 hp turbo and supercharged 2.0-liter fours. But there were many more hours of economy-minded highway driving. Results closer to the EPA’s suggested 30 mpg (highway) are not too much to ask for.

The V90 looks great, and its leather-lined interior compares favorably to several Germanic alternatives. If nothing else, it’s airy and different. The car drives and rides especially well, with a nimbleness that belies its size. A little more than 16 feet long, it feels like a big, opulent car in the best sense but drives like a smaller one. Naturally, this executive-priced load hauler also comes with all of the tech and telematics features you expect. That is, expect to love, expect to regret, and one that still has us scratching our heads: Pilot Assist II, Volvo’s second-gen semi-autonomous driving system.

With $600 million of Volvo’s own money invested so far and $200 million in state incentives, Volvo expects to have spent $1 billion on the new factory and to have created 4,000 jobs here by 2030.

The latest Pilot Assist no longer requires you to track a lead vehicle, and it operates in self-driving mode at speeds up to 80 mph, which is nice. (Its predecessor topped out at a considerably less useful 32 mph.) But as “semi-autonomous” suggests, Pilot Assist II only steers for you for 18 seconds at a time, at which point a human must provide input, or the car will come gradually to a halt, which seemed dangerous to me. Another concern? The camera-based system orients the vehicle by using painted road lines on either side of the road.

Will the new V90 still be on public roads decades from now? If its forebears are any indication, the outlook is good.

As you might expect once you know how the system works, the car made large corrections following the white lines into corners, often steering later than we would have with more roll and general back and forth than an attentive, sober skipper would have allowed. Also failing to inspire confidence was the discovery that the V90 seemed willing to veer off the highway around bends where the white paint was worn off or pieces of roadway had fallen away, taking the white line with them. Last-minute driver intervention was most emphatically required. So, as with similar systems from other makers, you can’t fully rely on Pilot Assist II because you still can’t take your eyes off the road. It might make you wonder, beyond tech boasts and consumer beta testing, what is the exact point?

A wagon usually boasts the same or better interior space than its jacked-up relations and fraternal twins, and it probably handles better with its lower of center of gravity.

Speaking of points, on the ride back to our hotel one night we got a chance to admire Ohlinger’s 245 Turbo in action. By action, I don’t mean heavy acceleration or drifting but merely having its headlamps turned on. That’s because they’re airport runway lights, an unlikely fitment the Volvo guru realized one day was a more or less straight swap, so he tried it, and guess what? They light up a road as if you plan to land a commercial jetliner on it, waking up everyone for miles and inducing post-traumatic stress syndrome in those unlucky enough to be in front of you when they suddenly catch your light show in their rearview mirror. We kind of liked it and made a mental note to look into the conversion. Although, as Ohlinger pointed out, “When they’re great, they’re great. But when they’re not, they’re really not.”

Bonding bricks: No fewer than 60 years and 229 hp separate the V90 from the author’s 122S wagon. Both have their unique charms.

Bonding Bricks: No fewer than 60 years and 229 hp separate the V90 from the author’s 122S wagon. Both have their unique charms.The following day we headed to the factory site, about an hour’s drive, to inspect it from a distance while photographing all the participants in our station wagon safari. With the plant rising in the background, and the rain miraculously halted, it’s a rare photo that speaks to Volvo’s storied history and equally strong present. Carved here out of swampy woodlands, it represents a minimum investment of $600 million of Volvo’s own money and $200 million in state incentives. Volvo expects to have spent a billion dollars here by 2030 and to have created 4,000 jobs. Perhaps not what you thought of, old timer, when you saw your first 122S wagon all those years ago.

Like the wagons, I was in good shape when we arrived in Charleston for a late lunch. In fairness, however, I must admit I turned over the 122S on several occasions to other drivers while I enjoyed long stints behind the wheel of the V90. The newest, fanciest Volvo wagon yet seemed rocket-ship fast yet delightfully restful, one of the most comfortable rides going, with better seats than most all its modern competition much less those in the 122S, its ancestor from a half century ago. Lack of wind noise lends an amazing quietness to the V90’s cabin, too. Indeed Gouverneur, playing with a decibel-meter app on his phone, explained that the all-wheel-drive model was significantly quieter at 115 mph in the rain with wipers at full chat than the 122S was cruising at 65 mph with wipers off. I can’t speak to the accuracy of this because I was driving, and we all know I would never drive anywhere near that fast.

The Duett was built as a dual-purpose work and personal car and was the only body-on-frame passenger vehicle in Volvo’s U.S. lineup.

This magazine has long maintained that the station wagon format provides the most practical automotive solution for millions more Americans than are buying them now. We understand the auto industry passes time by chasing the latest styling fads, but after being rocked by the ungainly minivan and then crushed by the SUV and the hulking crossovers that followed, the once-best-selling wagon’s pendulum, which swung highest in the 1960s and 1970s, is long overdue to swing back. To the extent that logic plays any part in the matter, which is probably a dubious idea at best, the wagon is more efficient—lighter and more aerodynamic—than its crossover alternative. A wagon usually boasts the same or better interior space than its jacked-up relations and fraternal twins, and it probably handles better with its lower of center of gravity. Almost half the vehicles sold in Europe are wagons. Is life there so much different? We don’t think so.

Gimmicks and scarcity marketing are cool, I guess, but The whole idea presumes scarcity. And our trip to Volvo’s new plant proved the V90 wagon is way too good to be scarce.

Volvo has had success with sedans and even sports cars in America, but it is best known for its wagons, which are standard fixtures of the landscape in many American neighborhoods to this day. In a world of ever-changing automotive ideals, the Volvo wagon is a basic unit of automotive currency for many, the kind that spans generations. In my life, my parents drove a Volvo wagon, I drove them, my kids drove them, and with luck their kids might. Unlike some makers, Volvo’s never left the wagon field behind, and new proof in the form of the V90 warms the heart.

Yet recognizing fashion and catering to what it thinks most people think they want, the company has hastened in the 21st century to keep its lineup of crossovers and SUVs fresh, lively, and growing. Although there’s really nothing bad to say about the XC60, XC90, and upcoming XC40 models, we still prefer these platforms set up for wagon duty, pure and unadulterated. We don’t begrudge Volvo its high riders—they help pay the rent and the high taxes of super-socialist Sweden. We wish the V90, which shares its platform with the XC90, had as an option a third row of seats as does the SUV.

This affection for the wagon form generally and Volvo’s biggest wagon ever specifically is why we can’t help but second-guess the decision to soft sell the model, which is only available via internet order and not off the showroom floor. Dealers will receive as many of the Cross Country version of the V90 as they can afford to stock but no regular wagon V90s without an internet order, which is a shame.

Seven decades of Volvo wagon evolution stages at the brand’s new South Carolina plant after 1,000 miles of driving.

Gimmicks and scarcity marketing are cool, I guess, but something is wrong. The whole idea presumes scarcity. And our trip to Volvo’s new plant (which won’t build the V90 but rather the 60 series sedan and SUV) proved the V90 wagon is way too good to be scarce. With a little work, it could be the belle of the ball in affluent communities across America, a big ol’ posh station wagon for our times, an anti-SUV. Wagons rule, and if anyone ought to know that, it’s Volvo.

Source: http://chicagoautohaus.com/the-volvo-wagon-armada/

from Chicago Today https://chicagocarspot.wordpress.com/2017/12/18/the-volvo-wagon-armada/

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jesusvasser · 7 years ago