Nuwe resepte

Chubby Mary's Heroes: My New Mistress Chubby Mary

Chubby Mary's Heroes: My New Mistress Chubby Mary


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Ek was sedert Jan getrou aan my dieet. Toe ek goed voel terwyl ek in 14de straat weswaarts ry, val my blik op 'n helder bord waar die ou Led Zeppole was gewees. Ek moes uitswaai om te verhoed dat ek die motor voor my raak, so verbyster deur die sirene van die bord: "Chubby Mary's - The Best Heros in Town", lui dit. Ek het stilgehou en die motor parkeer en daar ingeloer. Die artisjok Basille Pizza -seuns was weer besig, hierdie keer om helde 'n revolusie te maak in die manier waarop hulle voorheen pizza verower het Artisjok langsaan en braaivleis by Hierdie Klein Varkie net 'n blok weg.

Ek het by myself gesweer dat ek net na die spyskaart gaan kyk, soos om by 'n strookbalk in te sluip en na 'n paaldans te kyk. As This Little Piggy bedoel was as 'n huldeblyk aan Brooklyn's Roll-n-Roaster en Brennan en Carr, en artisjok as 'n huldeblyk aan Staten Island -pizza, Chubby Mary's gaan nog verder suid, tot by Philadelphia, om Manhattan voor te stel aan die beste hoagies (vertaling in New York: helde) wat Philly te bied het.

Die Philly -verbinding word erken deur die Rocky Balboa -muurskildery wat teen die muur pryk en die oorheersende bestanddele van skerp provolone en broccoli -rabe wat op die toebroodjies aangebied word, saam met u keuse van kalfsvleis- of hoenderkotelette of wors. Voordat Adam Richman uiteindelik Philly's Reading Terminal's verklaar het DiNic's gebakte varkvleis met provolone en knoffel -gebraaide broccoli -rabe as die beste toebroodjie in die land, ek het dit al as Philly se grootste bydrae tot die wêreld verklaar, selfs oor die Liberty Bell of die kaassteak.

Ek was stewig vasgekeer in die kloue van die verleidster Chubby Mary en bestel die kalfsvleis met provolone en broccoli -rabe. Die kalfsvleis is vars gestamp, gepaneer en gebraai. Sy knapperigheid het opgestaan ​​teen die oortollige vog van die bitter broccoli. Rou gekerfde provoloon is hoog bo -op 'n hele sagte Italiaanse brood gestapel om te smelt in die styf geskenk toegedraaide slagpapier en aluminiumfoelie. Ek het die toebroodjie binne sekondes verslind. Ek was verslaaf.

Net soos ek naïef gedink het dat ek vry is van verdere versoeking, het Chubby Mary my weer na binne gelok met haar groot ronde bees- en varkvleisballetjies bedek met Parmesan en bedek met dieselfde smeltende provolone, gegrilde uie en soet geroosterde pepers op nog 'n knapperige voet Italiaanse heldebrood met sy ingewande uitgeskep om plek te maak vir die frikkadelle van sagtebal en diep robynrooi sous. Die frikkadelle winkel Ek moet beter bid dat Chubby Mary's nie so vinnig uitbrei soos artisjok nie, want dit is maklik een van die beste gehaktbalhelde in die stad.

As vraatsugging 'n misdaad was en nie bloot 'n kardinale sonde nie, sou die polisie my maklik kon opspoor van die puin wat ek in 14de straat gelos het tydens my wandeling van skaamte - ek het stingels broccoli, paprika, uie agtergelaat, provolone en druppels rooi sous terwyl ek probeer het om aan die aantrekkingskrag van Chubby Mary te ontsnap, net om seker te weet dat ek binnekort na die misdaadtoneel sou terugkeer.


Mev Beeton's Book of Household Management

Die boek bekend as Mev Beeton's Book of Household Management, ook gepubliseer as Mevrou Beeton se kookboek, is 'n uitgebreide gids vir die bestuur van 'n huishouding in Victoriaanse Brittanje, geredigeer deur Isabella Beeton en die eerste keer as 'n boek gepubliseer in 1861. Voorheen in dele gepubliseer, dra dit aanvanklik en kortliks die titel Beeton's Book of Household Management, as een van die reeks gidsboeke wat deur haar man, Samuel Beeton, uitgegee is. Die resepte was hoogs gestruktureerd, in teenstelling met dié in vorige kookboeke. Dit is geïllustreer met baie monochroom- en kleurplate.

Alhoewel mev Beeton in 1865 oorlede is, was die boek steeds 'n topverkoper. Die eerste uitgawes na haar dood het 'n sterfkennisgewing bevat, maar later nie, sodat lesers kon dink dat elke woord deur 'n ervare mev. Beeton persoonlik geskryf is. Baie van die resepte is gekopieer uit die suksesvolste kookboeke van die dag, insluitend die van Eliza Acton Moderne kookkuns vir privaat gesinne (die eerste keer gepubliseer in 1845), Elizabeth Raffald's Die ervare Engelse huishoudster (oorspronklik gepubliseer in 1769), van Marie-Antoine Carême Le Pâtissier royal parisien (1815), Hannah Glasse's Die kuns van kook is eenvoudig en maklik gemaak (1747), Maria Eliza Rundell's 'N Nuwe stelsel vir huishoudelike kookkuns (1806), en die werke van Charles Elmé Francatelli (1805–1876). Hierdie praktyk van mev. Beeton word in die moderne tyd herhaaldelik as plagiaat beskryf.

Die boek het geleidelik uitgebrei tot 1907 tot 74 hoofstukke en meer as 2000 bladsye. Byna twee miljoen eksemplare is teen 1868 verkoop, en vanaf 2016 [update] bly dit in druk. Tussen 1875 en 1914 was dit waarskynlik die kookboek wat die meeste geraadpleeg word. Mevrou Beeton is op sterkte van die boek vergelyk met moderne "huishoudelike godinne" [1] soos Nigella Lawson en Delia Smith. [1]


Chubbychipmunk.net

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Chubbychipmunk.net - dit is 'n wonderlike plek

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Chubbychipmunk.com - 'n wonderlike plek om te eet

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Kas -DNS. Cache -DNS kan ook 'n regmatige registrasie van 'n domein op die internet gee. Ons het ook 'n volledige lys van IPnya -boodskappe, en dit is ook 'n goeie idee om dit te doen. Ons kan die DNS van ons rekenaar in die kas en die korrekte stelsel installeer.


Dick Van Dyke maak oop oor die saak wat sy huwelik beëindig het

In 'n nuwe memoir onthul die geliefde akteur hoe hy deur sy donkerste dae gekom het.

Op 90 -jarige ouderdom is Dick Van Dyke nie juis 'n man van geheimsinnigheid nie. Die legendariese akteur was openhartig oor sy alkoholisme en die buite -egtelike verhouding wat oor die laaste agt jaar van sy eerste huwelik gestrek het, maar dit lyk asof daar meer te verstaan ​​is oor die emosies en motiverings rondom die Mary Poppins ster se moeilike tye.

In 'n uittreksel uit die nuutste uitgawe van sy nuwe memoires, Bly beweeg (Weinstein Books Oktober 2016), wat gister in die Daaglikse pos, Het Van Dyke gesê oor die skuldgevoelens wat hy oor sy verhouding gehad het, asook sy 'stryd' om nugter te bly.

In 1972 het Van Dyke drie weke in die hospitaal deurgebring vir behandeling vir alkoholisme, kort daarna het sy vrou van 24 jaar, Margie Willet, met wie hy vier kinders gehad het, by dieselfde hospitaal ingegaan vir verslawing aan voorskrifmedisyne. In die daaropvolgende jare het Margie, wat nog nooit van Hollywood of sy sterre gehou het nie, meer tyd begin spandeer op die boerdery van die gesin in die woestyn. Van Dyke het hom vertrou in die sekretaris van sy agent, Michelle Triola. Hy skryf:

Sy was maklik om mee te praat, sy het my verstaan. Destyds dagvaar Michelle die akteur Lee Marvin, met wie sy 'n verhouding van ses jaar gehad het. Ek is in 'n verhouding ingetrek. Ek was betrokke by 'n ander vrou as my vrou. Dit was ongelooflik. Ek kronkel in skuldgevoelens. Teen 1976 moes ek iets doen. Ek moes eerlik wees.

Die egpaar besluit om afsonderlik te lewe, maar skei eers in 1984, na 36 jaar se huwelik. Van Dyke het by Michelle gebly tot haar dood in 2009.

Van sy alkoholisme skryf Van Dyke dat hy 'n paar keer terugval voordat hy willekeurig sy 'smaak' vir die harde goed verloor: 'Ons het een aand geëet en nadat ek 'n slukkie wyn geneem het, het ek die glas neergesit en gesê:' Seun , dit maak my siek. ' Van toe af het my begeerte om te drink verdwyn. "

Maar miskien is sy grootste uitdaging om te kyk hoe die mense om hom swig voor terminale siektes. Margie is in 2008 aan pankreaskanker oorlede, 'n hartseer wat volgens die akteur hom diep geraak het. 'Al was ons lank geskei, het ek met haar dood 'n deel van myself verloor,' skryf hy. 'N Jaar later is by Michelle longkanker gediagnoseer. Gedurende haar laaste dae, wat in 'n koma was, het Van Dyke "gesing en met haar gesels totdat die hospice -verpleegsters vir my gesê het dat sy weg is."

Van Dyke het sy tweede vrou, Arlene Silver, ontmoet tydens 'n aandete vir Screen Actors Guild (SAG) in 2006. Die egpaar is in 2012 getroud, ondanks wedersydse twyfel oor hoe die verhouding sou werk, gegewe hul ouderdomsverskil van 46 jaar. (Arlene, na wie Dick grappend verwys as sy 'kinderbruid', het nog nie een van sy flieks gesien toe hulle mekaar ontmoet nie.)

"My broer het net gesê: 'Dit sal nooit werk nie. Waaroor praat jy? Wat doen julle saam?'" Het Van Dyke gesê Huffington Post vroeër die jaar. 'Die feit is dat ons die hele tyd praat, en ons doen alles saam.'


Hey, Po ' Boy, Ontmoet 'n paar regte helde

ONS is 'n stad van helde. Die res van die land klink dalk na po seuns en hoagies, grinders, subs, wedges of torpedo's, maar New York weet wat werklik 'n reuse -toebroodjie is, en wat die held bo die pretenders verhef wat dit gastronomiese koninklikes maak.

Laat daar geen misverstand ontstaan ​​deur diegene wat nog nooit na New York gewaag het nie, of deur diegene wat die afgelope tyd gekom het, of deur diegene wat dieet. Die held is 'n toebroodjie van Italiaanse vleis. Dit word in 'n lengte van 'n vars onderbrood in 'n voorarm geplaas, dikwels met 'n paar snye Italiaanse kaas en 'n speserye bo -op - pepperoncini, ja geroosterde rissies, ja mayonnaise, 'n nadruklike nee. Miskien ook 'n skeut asyn, beslis 'n bietjie olyfolie. 'N bietjie gemaalde peper, 'n bietjie sout. Maar nie meer nie. Geen songedroogde tamaties bederf die binnekant van 'n ware held nie, geen pesto, geen Brie, glad nie broekbestanddele nie.

'N Held, ten minste vir vandag, is koud. (Ons sal later terugkeer na die onderwerp van warm helde - u kussingsbroodjies met vleisballetjies, magtige hoenderparmigianas, lengtes warm wors en peper). word gewoonlik in papier toegedraai, om iewers buite te eet. 'N Held het werkersklas oorsprong. Dit is middagete in buisvorm.

In 1936 het Clementine Paddleford, die legendariese kosskrywer op The New York Herald Tribune, die toebroodjie onbewustelik genoem en gesê: "Jy moet 'n held wees om een ​​te voltooi."

Ek het die teorie die afgelope maand meer as 100 keer weerlê. Ek het helde voltooi in al die vyf stadsdele, meer van hulle is goed as sleg. Ek is na Caputo 's in Court Street in Brooklyn, waar die Caputo -gesin nog bo die winkel bly. Ek het na die Leo 's in Queens gereis, waar ek tougestaan ​​het met polisiebeamptes en brandweermanne en treurige Mets-aanhangers vir 'n wonderlike tarief, en daarna aanbeweeg na die Corona Heights Pork Store in Corona Avenue, waar Frank en Mary Lou Capezza het werk al 20 jaar langs mekaar.

Op 'n dag op Staten Island het ek op die parkeerterrein van 'n strookwinkel geëet en gesmul aan die helde wat geskep is by A & ampC Superette, bestuur deur die ma-en-seun-span van Clara en Anthony Fazzino. Toe ry ek na die Bronx vir 'n tweede middagete by Mike 's, in die outydse kleinhandelmark Arthur Avenue. Die volgende dag tref ek weer Brooklyn vir helde en laer Manhattan. Dan terug na Queens. Sommige mense gaan op suikerpype. Ek het mortadella en capicolla geëet totdat my gordel kreun en my ooglede begin sak.

My reis het begin, soos baie immigranteverhale gebeur, op Ninth Avenue in Manhattan, hoog bo die dokke aan die West Side.

Howard Robboy, 'n sosioloog wat mede-outeur is van twee wetenskaplike artikels oor die onderwerp, sê dat die held, destyds 'n Italiaanse toebroodjie, in die laat 19de eeu die eerste keer in New York gemaak is, op die perseel van Petrucci 's Wines en Brandewyne in Negende Laan 488 naby 37ste Straat. Die webwerf is nou Manganaro Foods, wat nog steeds O.K. helde.

Die Italiaanse toebroodjie word hoofsaaklik bedien, sê mnr Robboy, aan suid -Italiaanse handewerkers wat 'n voorsmakie van die huis wou hê. En uit hierdie nederige kombuis begin die broodjie na ander Italiaanse buurte in die stad: Greenwich Village en Little Italy in die laer Manhattan Carroll Gardens, Red Hook, Noord -Williamsburg en Bensonhurst in Brooklyn Astoria en Corona Heights in Queens Belmont en Morris Parkeer in die Bronx waar Italiaanse kase, brood of varkprodukte verkoop word.

Vir die rekord, Manganaro Foods ' buurman langsaan is Manganaro 's Hero-Boy. Die twee ondernemings word besit deur broers, Salvatore en James Dell 'Orto, wat 'n groot deel van die laaste derde van die vorige eeu met mekaar baklei het, maar hulle is nou eers in die finale fase om hul geskille op te los. Hero-Boy se koue helde is nie so warm nie, maar die hoender parmigiana-held is bevredigend.

DAAR is 'n aantal dinge waarna die kieskeurige eter in 'n koue held moet kyk. Die geure van die toebroodjie moet aanvullend wees, net soos die teksture. Vleis moet met vet trou, crunch moet dans met room, pittig moet die soet, sout, vlakte balanseer. Die toebroodjie moet pragtig wees. En soos met feitlik elke groot gereg, moet 'n groot held bestaan ​​uit slegs die beste bestanddele.

Alles begin met die brood. Dit moet skerp en knapperig wees, nie sag en deegagtig nie, met 'n uitgesproke gisagtige geur. Die regte vorm is om van die deeg af te skeur voordat dit op die vleis opgehoop word.

Die beste heldebrood wat ek in New York teëgekom het, word gemaak deur die bakkery van Royal Crown in Bay Ridge, Brooklyn. Giuseppe Generoso, stigter van Royal Crown 's, is so ernstig oor die dinge wat hy twee soorte maak, een vir vleis, of salumi, en een vir kalkoen en hoender. Ander plekke gebruik goeie, knapperige Italiaanse stokbrood wat in die helfte gesny is.

Die sagte, deegagtige heldrol - waarin 'n groot deel van die land vasbyt as hy 'n sub of 'n hoagie geniet - het ooit gedreig om New York oor te neem. Marc Buzzio, die genie van salumi, wat Salumeria Biellese in Seventh Avenue in die noorde van Chelsea besit, het gesê dat hy hulle moet dien. ' ɽit is wat mense wil hê, ' ' het hy gesê.

Die beste helde -plekke bied 'n keuse van rolle: hard of sag, gesaai of ongesaai, lank en dun of voetbalvormig, gemaak in baksteen -oonde. Jare gelede, in die Italian Food Center in Grand Street in Little Italy, was deel van die wonderlike ritueel om 'n held te bestel en te sien hoe dit gemaak word, om u eie heldrol te kies, wat in baie gevalle nog warm was. Die enigste plek wat ek gevind het wat hierdie wonderlike tradisie voortduur, is Lioni in Dycker Heights in Brooklyn, waar u kan kies uit brood wat vars uit nege verskillende bakkerye afgelewer is.

As die plek goeie brood het, is dit tyd om die koudgesnyde boks noukeurig te bekyk. Soek salumi van hoëkwaliteitverskaffers van hoë gehalte: Volpi of Oldani salami van St. Louis, gedroogde wors en soppressata van Alps Provisions in Queens, prosciutto di Parma, ingevoerde mortadella besaai met pistasieneute. Pasop vir prosciutto wat uit Kanada ingevoer is, nie Italië nie, dit kon net sowel uit die laat bus van Akron gekom het. En spaar die Boar 's Kop vir 'n ham en kaas toebroodjie-wat jy in 'n held wil hê, is die smaak van tuisgemaakte vleis.

En eintlik maak sommige van die beste heldewinkels in New York hul eie salumi. Marc Buzzio maak wonderlike vars en gedroogde wors by Salumeria Biellese. Frank Capezza van die Corona Heights varkwinkel maak sy eie soppressata, capicolla en gedroogde wors. Jy sien hoe hulle bo die vleishouer in sy winkeltjie hang.

Konstrueer dan u held terwyl u 'n drankie by die bar van die Four Seasons bestel, die putmerke ignoreer en bottels uit die boonste rakke vra. 'N Toebroodjie gemaak met prosciutto di Parma of tuisgemaakte soppressata kos dalk nog 'n dollar of twee, maar dit is meer as die moeite werd.

Kaas? As dit kom by mozzarella in helde, moet u dit slegs kry as dit op die perseel of in die omgewing gemaak word en daagliks afgelewer word. Vra hieroor, want kommersiële mozzarella gee 'n rubberagtige tekstuur en geen geur aan 'n held nie. Meneer Capezza by Corona Heights Pork Store maak sy wonderlike romerige mozzarella agterin, en as hy daarin sny om 'n held te maak, word dit so vars dat dit melk aanspoor. (Mnr. Capezza, by the by, het 'n uitstekende helde-stamboom, sy skoonfamilie het die legendariese Carl 's Dairy in Astoria besit, wat in 1984 gesluit is, maar dit was sedert die opening feitlik een van die beste helde in New York. in 1925.)

Vyf weeknaggeregte

Emily Weinstein het spyskaartvoorstelle vir die week. Daar is duisende idees vir wat om te kook, wat op u wag op die New York Times Cooking.

    • Hierdie klappervis- en tamatiebak van Yewande Komolafe lewer 'n pragtige, syagtige gemmer-klappersous.
    • 'N Lekker resep vir hoender en aartappels in 'n bakplaat van Lidey Heuck is regtig lekker sonder om te kieskeurig.
    • Hierdie vegetariese gebakte Alfredo -pasta met broccoli -rabe is geïnspireer deur pasta Alfredo, maar met groen groente bygevoeg.
    • Kay Chun voeg aspersies en ertjies by die lentegroente -japchae in hierdie veganistiese weergawe van die klassieke gereg.
    • U kan hoender of 'n ander soort vis vervang in hierdie somer gegrilde salmslaai van Melissa Clark.

    Daar is allerhande provolones om 'n held aan te trek: huishoudelik, ingevoerd, verouderd, vars. Die verouderde Italiaanse provolone genaamd piccante is 'n fantastiese kaas, maar dit is so skerp dat dit spaarsamig gebruik moet word, amper as 'n spesery. Daarteenoor is sommige huishoudelike provolones so saai en saai dat hulle niks by 'n toebroodjie voeg nie. Die beste provolones wat ek op toebroodjies gehad het, word gemaak deur die Auricchio -familie in Italië - en Wisconsin.

    Speserye en dressings kan 'n groot verskil maak vir 'n held, maar dit kan nie 'n slegte een los nie. Gesnyde tamaties voeg niks by 'n held nie, tensy dit perfek wingerdryke tamaties is soos dié wat Alessandro Gualandi sy uitstekende mozzarella, basiliekruid en tamatieheld by Melampo in Greenwich Village insit.

    Vars basiliekruid, soos die blare wat Mary Lou Capezza soms op Corona Heights gebruik, kan van 'n toebroodjie 'n kunswerk maak. Geroosterde rissies kan ook 'n goeie toevoeging tot 'n held wees, maar dit kom te gereeld uit 'n pot of 'n blikkie, en maak die toebroodjie voorts nat sodat dit pap word. Maar ek sal sê dat warm kersiepepers of pepperoncini, as dit spaarsamig bo -op 'n held gebruik word, 'n waardevolle toevoeging is, wat 'n bietjie speserye en hitte aan die hele saak verleen.

    Dressings verdien ook 'n paar woorde. Die teenwoordigheid van olie en asyn in 'n held laat die kliënt dikwels deurdrenkende brood agter, en te dikwels is die asyn so goedkoop dat dit die toebroodjie 'n ongewenste, samesmeltende noot gee. Ek staan ​​net vir 'n bietjie olyfolie bo -op die toebroodjie, of 'n ligte laag van die transendente kappertjie -vinaigrette wat Gualandi by Melampo maak.

    Wat bevat dit? ' 'Kruie en speserye, ' ' het hy gesê, en sal nie meer sê nie. Dit is so goed dat dit met 'n lepel geëet kan word.

    Die verhouding van dit alles tot die brood is natuurlik uiters belangrik vir u genot van die toebroodjie. Jy wil 'n groot held hê, soms 'n enorme held. Maar u moet versigtig wees.

    In Queens, naby die brug na Rikers Island, is daar 'n plek met die naam Sal, Kris & Charlie 's Deli: Sandwich Kings of Astoria. Dit dien die twee grootste helde wat ek nog ooit gesien het - die Italiaanse kombinasie en 'n skepping wat hulle die bom noem, wat elk meer as 'n pond weeg.

    Die Italiaanse kombinasie bevat Genua salami, Alps soppressata, Volpi capicolla, Galloni prosciutto uit Italië, mortadella, skerp provolone, warm of soetrissies, olie, asyn en oregano. The Bomb voeg by hierdie braaivleis, kalkoen, bologna, Amerikaanse kaas, sagte provolone, mosterd, mayonnaise, blaarslaai en uie. As jy dit op jou voet laat val, sal die voet pyn.

    Toe ek 'n paar weke gelede 'n Italiaanse kombinasie bestel, het die teenman, Billy Tsilibaris, gesê: 'Dit is slim. Begin met die Italiaanse kombinasie en werk dan tot by die bom. ' '

    Ek weet nie daarvan nie. Die Italiaanse kombinasie Sandwich Kings ' is uitstekend, maar ek dink braaivleis, kalkoen, Amerikaanse kaas en mayonnaise is 'n ketter op 'n held. Ook gekerfde blaarslaai, en hierin is ek nie alleen nie.

    Ek was die dag in die A & ampC Superette op Staten Island besig om 'n toebroodjie op te tel toe 'n klant langs my vir sy held vir blaarslaai vra. Anthony Fazzino, die eienaar, kyk uitermatig na hom op.

    ' ' Gekapte blaarslaai? ' ' het hy gesê. ' ' Wat dink jy is ons, 'n soort ketting? ' '

    HIER is 13 toebroodjieplekke in die stad wat die heldeverering waardig is. Pryse wissel van $ 5 tot $ 12.

    FAICCO 'S-Bleecker Street 260 (Cornelia Street), (212) 243-1974. Ed Faicco is die derde generasie van sy gesin wat hierdie onberispelike varkwinkel in Greenwich Village bedryf, en hy produseer transendente toebroodjies. My gunsteling is die gebraaide varkhaas, gemaak met gerookte mozzarella of provolone.

    ITALIAN FOOD CENTRE-186 Grand Street (Mulberry Street), (212) 925-2954. Klein Italië se beste heldewinkel, met toebroodjies op bestelling. Ek vra altyd die lekkerste baksteen-oondbrood wat hulle het, en ek word nooit teleurgesteld nie.

    MELAMPO IMPORTED FOODS-Sullivanstraat 105 (tussen Spring- en Prinsstraat), (212) 334-9530. Fenomenale toebroodjies in 'n eienaardige omgewing. Alessandro Gualandi gebruik 'n uitstekende Royal Crown -heldrol wat hy 'n sfilatino noem wat diep gis en perfek knapperig is, en my held boonop met onvergelykbare kappertjie -vinaigrette. Dit sal ou tekkies lekker laat smaak.

    SALUMERIA BIELLESE-Achtste Laan 378 (28ste Straat), (212) 736-7376. Marc Buzzio en sy gesin maak sedert 1925 fantastiese salami, prosciutto, mortadella, capicolla en mozzarella in hul winkel. Dit kombineer om 'n ongelooflike toebroodjie te maak, hoewel ek wens dat die krokantige brood van die winkel net 'n bietjie beter was. Maak seker dat u vir die teenman sê dat u 'n toebroodjie met tuisgemaakte vleis wil hê.

    TODARO BROTHERS-Second Avenue 555 (between 30th and 31st Streets), (212) 532-0654. Lou Todaro dra baie soorte salami, wat hy vir broodjies kan sny, en hy maak elke dag vars mozzarella. Ek hou veral van wat hy porchetta noem, 'n gerolde en gebraaide varkvleis.

    BROOKLYN BROODBAKKERY-Courtstraat 436 (tussen Tweede en Derde Plekke), (718) 403-0234. Vincenzo Ruggiero is bedags 'n vise -president van die uitgewery. Na werk gaan hy en sy vrou, Karen, na hul nuwe kafee, wat fantastiese helde op Royal Crown -brood bedien.

    CAPUTO 'S FINE FOODS-Courtstraat 460 (tussen derde en vierde plekke), (718) 855-8852. Joseph Caputo maak sublieme koeimozzarella en is moontlik die enigste persoon in New York wat sy buffelmelk -mozzarella gemaak het van wrongel wat hy uit Italië invoer. Die toebroodjies hier sou perfek wees as die brood net 'n bietjie beter was.

    LIONI MOZZARELLA-7803 15th Avenue (78th Street), (718) 232-1166. Lioni lyk soos 'n heldewinkel uit 'n Francis Ford Coppola -fliek, en die brood kom van nege verskillende bakkerye in Brooklyn. Gee u gekose brood aan 'n teenman, en 'n paar minute later gee hy u 'n fantastiese held. Ignoreer die tekens wat die dom name vir toebroodjies basuin.

    PIAZZA MERCATO-9204 Third Avenue (92nd Street), (718) 513-0071. Giuseppe Generoso het homself geleer om brood te maak en stig toe Royal Crown, die beste broodbakkery in Brooklyn. Nou maak hy sy eie salumi en mozzarella in 'n blink, lugtige Italiaanse mark in Bay Ridge. As jy wil gaan sit en eet, gaan twee deure af na Pane Antico, wat dieselfde vleis, kase en brood bevat.

    CORONA HEIGHTS PARK STORE-107-04 Corona Avenue, Corona Heights (718) 592-7350. Mary Lou Capezza maak pragtige helde uit die mozzarella en salumi wat haar man, Frank, van nuuts af aan hul klein winkelvenster maak. Haar gedroogde wors en mozzarella op 'n fyn baksteenbrood van Joe & amp; Rose's Bakery in Astoria is 'n minimalistiese meesterstuk: vernederend, byna deftig in vergelyking met elke ander held in New York.

    LEO 'S LATTICINI-46-02 104th Street, Corona (718) 898-6069. Wat die helde so spesiaal maak by Leo 's, is nie net die ongelooflike vars mozzarella wat elke oggend uit die kombuis kom nie, of die vars vars brood of die smeltvaste gebraaide varkvleis wat Marie DeBenedittis as spesiaal op Donderdae maak. Dit is ook die hartlike ontvangs van almal wat in die winkel kom.

    MIKE 'S DELI-Arthurlaan 2344 (binne die Arthur Avenue-kleinhandelmark), (718) 295-5033. Dave Greco, die eienaar hier (en die seun van Mike) het homself soveel geleer oor vleisvleis dat hy die woord kurator nuwe betekenis gee. Vra hom om 'n pasgemaakte weergawe van die Big Mike Combo te maak: mortadella, prosciutto, salami, capicolla en verouderde provolone, met die lekkergoed, op die lekkerste brood wat hy het.

    A & ampC SUPERETTE-Manor Road 884 (Holden Boulevard), (718) 761-0900. Clara en Anthony Fazzino maak 'n formidabele moeder-en-seun-span by hierdie groot, Italiaanse spesialiteitswinkel met 'n helder lig. Vra dat u toebroodjie op 'n Royal Crown -stokbrood gemaak word en eet dit buite die bagasiebak van u motor. Volmaaktheid. ED LEVINE


    Heelal

    Skeppers

    Ek is redelik in staat om vir myself te sorg. Daarsonder, kan ek byvoeg en haar hare trek! Mary Batson src

    Mary Bromfield is die suster van Billy Batson en 'n soortgelyke superheld onder die naam Mary Marvel.


    George Cooper Sr.

    Toe Sheldon 12 was, het hy 'n reeks eksperimente gedoen wat die hoogte van die trap betref. Hy het die hoogte van sommige trappe met 2 millimeter vergroot en as gevolg hiervan struikel George en breek sy sleutelbeen ('Pilot').

    Mary beweer dat hy nie so wys was nie en het eenkeer probeer om 'n bobbeet vir 'n bietjie drop te beveg. Sheldon beweer dat sy pa hom vroeër laat kyk en voetbal speel het, aangesien dit gewild was in Texas, ondanks Sheldon se gebrek aan belangstelling daarvoor, maar die aanleer van die sport het Sheldon iets gegee om te weet, behalwe die wetenskap. Sy pa was 'n hoërskool sokkerafrigter.

    Sy tweeling dogter en seun: Missy en Sheldon Cooper

    George het Sheldon ook geleer hoe om vleis te kook asof dit hoender was, en boogskiet (wat Sheldon 'n reuk van K-Mart-bourbon gee wanneer hy dit speel, wat beteken dat sy pa gedrink het terwyl hy onderrig het) en hoe om naby genoeg te skiet op 'n wasbeer wat dit "krap homself."

    Sy seun George Cooper Jr., wat na hom vernoem is

    Hy het ook beweer dat sy pa en ma 'n ontluikende huwelik gehad het, aangesien hulle byna die hele tyd baklei het, wat hom baie getraumatiseer het toe hy 'n kind was. Dit blyk dat hy die naam Sheldon gehaat het en hom slegs vir sy vrou genoem het.

    Sheldon het eenkeer genoem dat Missy vir hul pa 'n koffiemok van "World's Greatest Dad" gegee het, wat daarop dui dat sy suster beter met hom as sy pa oor die weg gekom het. Sheldon beskryf George se ouerskapvaardighede as 'kus' tot die dag toe hy sterf '.

    As hy met sy vrou sou baklei, skiet die ouer George soms haar vintage Franklin Mint -bordjies op die dak terwyl sy skree dat Jesus haar sou vergewe as sy gemaalde glas in sy vleisbrood sit. Daar word ook genoem dat hy baie Bourbon gedrink het terwyl hy dit tydens Sheldon se boogskietlesse gedrink het, hy dit in Pepsi -blikkies sou wegsteek en dat Mary hom sou verlaat as hy nie ophou drink nie. Toe hul huwelik besig was om te duik, duik sy in godsdiens en hy duik letterlik in "'n bottelblonde kroegman" wat Sheldon se liefde met aksiefigure sou probeer koop.

    In "The Rhinitis Revelation" het Mary en Sheldon eenvoudig gesê dat hy as gevolg van haar kookkuns op 50-jarige ouderdom aan gewigsverwante probleme gesterf het.

    In "The Weekend Vortex" beweer Sheldon dat sy pa vir hom gesê het: "Shelly, vroue is niks, maar pyn in die onderkant", het Sheldon egter gesê dat hy dit ligter gemaak het en dit is moontlik dat wat hy regtig gesê het, "Shelly, vroue is niks anders as fokken pyn in die gat nie ".

    In "The Fish Guts Displacement" vertel Sheldon vir Amy dat sy broer in George se vragmotor sou sluip en sy ry -whisky sou drink.

    In "The Egg Salad Equivalency", terwyl hy te doen het met Alex Jensen wat Leonard uitvra, haal hy sy pa aan: My pa het altyd gesê dat 'n vrou soos 'n eierslaai -toebroodjie op 'n warm Texas -dag is. Deur sy pa se filosofie oor vroue te gebruik, kom hy in die moeilikheid met Alex en die Caltech -afdeling vir menslike hulpbronne.

    In "The Raiders Minimization" sê Sheldon dat sy ma 'n hamster -agterstewe in sy pa se tabak sou sit as hy drink.

    In "The Thanksgiving Decoupling", Sheldon told Bernadette's father that his father died when he was 14. He also admitted his father made him watch football games before he let him do his homework and during the 1993 Thanksgiving game in Dallas he was so angry with the results he shot his television. Sheldon also admits he never got to share a beer with his father, though his father did try when he graduated high school but his mother wouldn't let him because he was eleven. Also when he died the man who owned the local liquor store cried for a long time. In "The Proton Transmogrification", when Sheldon is talking to the recently deceased Arthur Jeffries (a.k.a Professor Proton) in his dream, he brings up the past 11 Doctor Who's, Pop-Pop, as well as his father as the most important men in his life (aside from Arthur himself) who are now gone forever.

    In "The Comic Book Store Regeneration", after the gang receives the bad news that Howard's mother died in her sleep, Sheldon surprisingly gives Howard some words of comfort: by stating "When I lost my own father, I didn't have any friends to help me through it. You do." These words caused Howard to smile as Sheldon could relate to his grief while surprising the others with his understanding.

    In "The Maternal Combustion", Mary says that one time when she was going to church and pregnant with Sheldon, she prayed that her son was smarter than his dumb-ass daddy and she saw a bobble-head of Jesus in the next car nodding yes.

    In "The Hot Tub Contamination", Sheldon tells Penny a part of his past and it's revealed that when Sheldon was 13 and taking a break from college, he came home one day finding his father sleeping with another woman. The event traumatized a young Sheldon who ran to his room and the two never spoke of the incident again. This is the reason why Sheldon knocks three times (the first is courtesy while the second and third times giving that person a chance to "put their pants on").

    In "The Brain Bowl Incubation", Leonard reveals that Sheldon's father once picked a fight with a cactus.

    In "The Sibling Realignment", Sheldon's brother Georgie tells him that after their father died, Georgie was the one who had to take care of everything and look after Mary and Missy and after learning the truth, Sheldon apologises to his brother.

    In "The Bow Tie Asymmetry", just before Sheldon's wedding, he says he misses his father. Mary also says she wishes he could see Sheldon and that he would've been proud of Sheldon.

    In "The VCR Illumination", after Leonard finds the Russian paper that says the Super-Asymmetry is not worth pursuing, both he and Amy get very depressed. Leonard locates an emergency VHS tape made by Sheldon when he was eleven. His character from "Young Sheldon" tries to give him a pep talk, but it was recorded over by his father with one of his football games. Amy keeps watching it and then finds his father's halftime pep talk, which does help Sheldon. His father tells the team that they're not going to win this game, but that that does not make them losers. They can learn from failure as much as they can learn from success. Sheldon is encouraged and even thanks his dead father in the end.

    Jong Sheldon

    In Jong Sheldon George is the head football coach at Medford High School. George does not share Sheldon's intellect, sometimes leading others, especially Meemaw, to doubt him being Sheldon's father. However, he is often the voice of reason for Sheldon. Though he may struggle with understanding his intellectually gifted son, he is a loving father and has defended Sheldon on multiple occasions, earning Sheldon's love and appreciation.

    Contrary to Sheldon's memories in adult time, he is no alcohol abusing Texas redneck. He teaches Sheldon everything about football and supporting Missy playing baseball in boys league.

    He is often teased by Meemaw because she feels he is not good enough for her daughter.

    George often spends his time with Georgie and Missy, unlike Mary, does not encourage Sheldon's behavior.


    Inhoud

    Of German descent, Christopher Richard Stein was born on 4 January 1947 [2] in Churchill, Oxfordshire, to Eric and Dorothy Stein. [3] He was born and brought up on a farm. [4] [5] [6]

    Stein was educated at Wells Court, a preparatory school just outside Tewkesbury, [7] then Wells House, the Court's bigger sister-school at Malvern Wells, and then Uppingham School. He took A-levels in English, History and Geography, but failed all of them. He moved to a cram school in Brighton, gaining E grades in English and History. [8]

    Stein partially completed a hotel management traineeship with British Transport Hotels at its Great Western Royal Hotel in Paddington. [9] He worked there as a chef for six months. Distraught by his father's suicide, at age 19 he went to Australia, where he worked as a labourer in an abattoir and as a clerk in a naval dockyard. He travelled to New Zealand and Mexico around that time to "take some time out". [10]

    Being on his own, he read widely, reflected on his attitude to education, and applied successfully to New College, Oxford, where he earned an English degree in 1971. Shortly after that, he moved to Padstow. [11]

    After graduating, he converted a mobile disco in Padstow, which he had run as a student, into a quayside nightclub with his friend, Johnny. It became known for its freeze-dried curries. However, the nightclub lost its licence and was closed down by the police, mainly due to frequent brawls with local fishermen. The pair still had a licence for a restaurant in another part of the building, so they continued with that to avert bankruptcy. [10] [11] Stein ran the kitchen using the experience he had gained as a commis chef. Eventually he converted it into a small harbour-side bistro, "The Seafood Restaurant", with his first wife Jill in 1975. [12] As of 2015 [update] , his business operates four restaurants, a bistro, a café, a seafood delicatessen, a pâtisserie shop, a gift shop and a cookery school. [13] In 2007 threats against Stein's businesses were made by Cornish nationalists. [14] His impact on the economy of Padstow is such that it has been nicknamed "Padstein". [15]

    In 2009 Stein made his first acquisition in the nearby village of St Merryn, 3½ miles from Padstow, taking over the Cornish Arms public house on the village's outskirts, intending to keep it as a traditional Cornish pub. [16]

    In October 2009, Stein and his future second wife (fiancée at the time), the publicist Sarah Burns, opened "Rick Stein at Bannisters" in Mollymook, Australia. Stein said at the time of opening, "Ever since a memorable weekend eating Pambula oysters and flathead in Merimbula in the sixties, I've had the image of the clean blue sea and sweet seafood of the South Coast fixed in my head so when I was introduced to Mollymook about six years ago I knew that one day I would open up a restaurant celebrating local fish and shellfish but keeping it really simple." [1]

    In 2018 Rick Stein opened up a second "Rick Stein at Bannisters" in Salamander Bay in Port Stephens, with his second wife Sarah Stein. Stein has become a popular television presenter on food programmes. After appearing once as guest chef in Keith Floyd's 1985 series Floyd on Fish and in his 1986 series Floyd on Food, he was offered the chance to present his own series – like the "travelogue" style of cookery show pioneered by Floyd – on BBC television, using Floyd's producer and director David Pritchard. [ aanhaling nodig ] This caused some rivalry, even feud, only resolved shortly before Floyd's death. [ aanhaling nodig ] His shows have included Rick Stein's Taste of the Sea, Fruits of the Sea, Seafood Odyssey, Fresh Food, Seafood Lovers' Guide, Food Heroes, French Odyssey, Mediterranean Escapes, Far Eastern Odyssey, Rick Stein's Spain en Rick Stein's India. In the last five series, he set out in search of the best in the region's foods. [17] Until 2007, Stein was often accompanied by his Jack Russell terrier, Chalky. [18]

    Much of Stein's television work has been released on VHS tape or DVD, but the BBC have yet to release some of the early pioneering series. Since late 2018, however, much has been licensed to the Good Food cable TV channel, where it has been broadcast with some heavy editing (and therefore omitting up to 20% of the original broadcast footage) to allow for the inclusion of adverts. [ aanhaling nodig ]

    A book has accompanied each series, and his book English Seafood Cookery won the Glenfiddich Award for Food Book of the Year in 1989. Stein was awarded the OBE in the 2003 New Year Honours for services to tourism in Cornwall [19] and the CBE in the 2018 New Year Honours for services to the economy. [20]

    On 22 June 2020, it was confirmed that Stein's restaurant in Porthleven, Cornwall would close permanently due to the COVID-19 pandemic. The restaurant had been closed since March 2020. [21] In July it was announced that chef Michael Caines would take over the restaurant. [22]

    In 1965, when Stein was 18, his father, a retired managing director of The Distillers Company, killed himself by jumping from a cliff, near the family's holiday home at Trevose Head, after suffering from bipolar disorder. [23] [24] [25]

    Stein met his first wife Jill Newstead [26] in Padstow. They married in 1975 and set up their restaurant and hotel business. Stein has three sons with Jill: Edward, Jack and Charles who are involved in the family business. [27] [28]

    He met Sarah Burns, 20 years his junior, in Australia in 1997, when she was a publicity manager for Australia Gourmet Traveller tydskrif. [29] [30] He and Sarah had a five-year affair before Jill found out and then divorced Rick in 2007, [31] but agreed to continue to run the business together. [32] Rick and Sarah married on 7 October 2011. [29] [30]

    Stein has a brother, John, and a sister, Henrietta. [33] He also has a half-brother, Jeremy, his mother's son from her first marriage. [33] He is also the uncle of DJ and music producer Judge Jules. [34]

    Charity work Edit

    Stein is Patron of the charities Padstow Youth Project, South West PESCA (Duchy Fish Quota Co.), the National Mission for Deep Sea Fishermen, the National Coastwatch Institution, the Dyslexia Research Trust and The National Trust. [ aanhaling nodig ]


    Chubby Mary's Heroes: My New Mistress Chubby Mary - Recipes

    A pistol shot rings round and round the world
    In pitiful defeat a warrior lies.
    A last defiance to dark Death is hurled,
    A last wild challenge shocks the sunlit skies.
    Alone he falls, with wide, wan, woeful eyes:
    Eyes that could smile at death -- could not face shame.

    Alone, alone he paced his narrow room,
    In the bright sunshine of that Paris day
    Saw in his thought the awful hand of doom
    Saw in his dream his glory pass away
    Tried in his heart, his weary heart, to pray:
    "O God! who made me, give me strength to face
    The spectre of this bitter, black disgrace."

    The burn brawls darkly down the shaggy glen
    The bee-kissed heather blooms around the door
    He sees himself a barefoot boy again,
    Bending o'er page of legendary lore.
    He hears the pibroch, grips the red claymore,
    Runs with the Fiery Cross, a clansman true,
    Sworn kinsman of Rob Roy and Roderick Dhu.

    Eating his heart out with a wild desire,
    One day, behind his counter trim and neat,
    He hears a sound that sets his brain afire --

    with an Apple Macintosh
    you can't run Radio Shack programs
    in its disc drive.
    nor can a Commodore 64
    drive read a file
    you have created on an
    IBM Personal Computer.
    both Kaypro and Osborne computers use
    the CP/M operating system
    but can't read each other's

    Let me die a thousand death,
    Before I get the real one.
    All over my life I have chosen worth,
    Its my Life, its my breath.

    Dignity and pride is the asset of woman,
    She feel best when it is acceptable.
    If you tear these and give her pain,
    Her life will be miserable and full of pain.

    One Christmas was so much like another, in those years around the sea-town corner now and out of all sound except the distant speaking of the voices I sometimes hear a moment before sleep, that I can never remember whether it snowed for six days and six nights when I was twelve or whether it snowed for twelve days and twelve nights when I was six.

    All the Christmases roll down toward the two-tongued sea, like a cold and headlong moon bundling down the sky that was our street and they stop at the rim of the ice-edged fish-freezing waves, and I plunge my hands in the snow and bring out whatever I can find. In goes my hand into that wool-white bell-tongued ball of holidays resting at the rim of the carol-singing sea, and out come Mrs. Prothero and the firemen.

    It was on the afternoon of the Christmas Eve, and I was in Mrs. Prothero's garden, waiting for cats, with her son Jim. It was snowing. It was always snowing at Christmas. December, in my memory, is white as Lapland, though there were no reindeers. But there were cats. Patient, cold and callous, our hands wrapped in socks, we waited to snowball the cats. Sleek and long as jaguars and horrible-whiskered, spitting and snarling, they would slink and sidle over the white back-garden walls, and the lynx-eyed hunters, Jim and I, fur-capped and moccasined trappers from Hudson Bay, off Mumbles Road, would hurl our deadly snowballs at the green of their eyes. The wise cats never appeared.

    We were so still, Eskimo-footed arctic marksmen in the muffling silence of the eternal snows - eternal, ever since Wednesday - that we never heard Mrs. Prothero's first cry from her igloo at the bottom of the garden. Or, if we heard it at all, it was, to us, like the far-off challenge of our enemy and prey, the neighbor's polar cat. But soon the voice grew louder.

    I broke into the bank on Sunday,
    You should see the money I got.
    I couldn't drag it home 'til Monday,
    'Cause it sure weighed an awful lot.

    Then I sat down to count it,
    And much to my surprise,
    A whole lotta little brown, little round coins,
    Rolled out before my eyes


    Hogs for Heros…American Quilter’s Stitch Along/Prep

    HOGS FOR HEROES checking in here…and we are stunned, and honored, by this beautiful effort to support our healing mission! We only just learned of Lisa’s generous plan and can hardly believe quilters across the nation will unite to sew their hearts out to benefit veterans’ healing. Dankie!

    A little bit about us, because knowing who benefits from your labors is important to your heart. Hogs For Heroes is a small, WI nonprofit created by four family members, none of whom served. We do this volunteer work simply out of gratitude for those who served and sacrificed much on our behalf, and from a desire to provide struggling, at-risk Veterans with a healing alternative: wind therapy, as we Bikers affectionately call it. We raise funds to buy Harley-Davidson motorcycles for Veteran riders who, injured in the course of active duty, find themselves hurting–mentally, physically, emotionally–and unable to have a Bike in their life. We help them heal by gifting them a Harley that allows them to regain peace on the road, control in their life, clarity, pride, and joy…and equally important, support from the rider community and Veteran brotherhoods.

    We know motorcycling isn’t everyone’s cup of tea… but if it’s your blood its roots run deep and make up an identity, culture, and community for its riders–all things similar to the military, and deeply missed as Veterans separate from service. It is estimated that 22 Veterans a day commit suicide another compelling reason to offer alternative therapy with a “tool” that is well established in the military community and will support them for years to come. We direct 100% of every donation straight toward the next Bike and Veteran pairing. And because we do this work voluntarily on the side of jobs, family, and life…we thought we would be successful if we could raise funds to gift one Harley a year. Instead, in just a little over 4 years of gifting bikes, we wrapped up our 2020 season by returning SIXTEEN injured Veteran riders back to the road they love on beautiful Harleys. Each Recipient will tell you that our gift has truly changed their life and, in several cases, literally saved their lives. And while our gift is only given to one individual, its positive ripple effect impacts the lives of their spouses, families, friends, employers, and community as they find new outlets, opportunities, and support systems.

    Thank you for reading through our nutshell-version to learn about our unique work. And thank you, for participating in this amazing project to support our veterans’ healing needs.

    Like what you heard? Be sure to LIKE US on Facebook to stay on top of our activity and announcements! You can learn more about our work and the Veterans we have supported at http://www.hogsforheroeswi.org. And, if you’re so inclined, you can donate there too, but I know Lisa is raising funds as well with this stitch along and you may want to contribute to the Quilters effort.

    Peace to all…. and best wishes as you each make these beautiful quilts! Audra Thompson

    If this doesn’t touch you? I don’t know what does, It has even more impact seeing it in person. May 2019 I watched Rob Thede receive his bike…and with tears streaming down my face that is when I decided I was going to “try” and do this for another vet. Believing you can is 90% of completing a goal. It is now time to make that happen. With this American Quilters Stitch Along WE are going to accomplish it. I hope you’re along for this ride...because I need y’all to do it! I’m counting on us Quilter’s to make this happen! Audra left the above info as a comment on my blog but I wanted you all to read it. She sent this to me after I called her and explained what I wished to do. We have set up a separate bank account for our funds raised, you will be able to directly donate to it. I will let you know when that time comes. But while you are waiting you can start getting ready…

    Here is a PDF of the following info…You may want to print it and start a binder for this project! Click HERE to print SAL Prep

    I am so excited you are going to Stitch-Along with us on this wonderful pattern. This quilt is so much fun and everyone will want it! You now have to decide if you are only going to make one, or more than one! Hopefully, we will be starting on time, but if our fabric is delayed we will have to push it back and start when it is possible!

    I do have an underlying reason for this SAL and that is to raise money for Hogs for Heroes.

    I hope all of you can help me do this, and we can help change lives for our military veterans. I will be posting more information about this on my blog.

    ★ HERE ARE A FEW THINGS I THINK WILL BE HELPFUL WHEN MAKING THIS QUILT

    The American Gatherings Fat Quarter fabric bundle. -Each FQ tower of American Gatherings bought at Primitive Gatherings is an automatic $10 donation for Hogs for Heros.

    4 or 6 yards of fabric, for sashing, borders, and bindings. I made one quilt with blue and the other one with cream…I will be making several more with the blocks I will be making while doing the tutorials each week. I have two sizes here just in case you want to make your quilt bigger or add matching pillowcases. The four yards is enough to complete the quilt.

    Starch – I strongly suggest you starch your fabrics prior to cutting them. I will be posting a video on How to Starch your fabrics. Buy Heavy Duty Faultless starch in blue or purple cans, not gold. You will need about 2 for this project.

    Threads…My suggestions for threads are any of these three, Aurifil 2309 (cream) 2620 (light/med grey) and 2785 (navy). I personally do not like stitching dark fabrics with light thread…I used the navy for stitching the blue borders on the quilt blocks.

    ★ Small rulers like, 3࡭, 6࡬, 5吋 Itty Bitty Eights rulers. All of these rulers will be so helpful for cutting these blocks.

    12½” x 12½’ Creative Grid rulers. This ruler is so helpful in squaring up your finished quilt blocks. ★

    Simple Folded Corner ruler. This tool is awesome…especially if you like perfect blocks.

    ★ Optional, but recommended…Single Hole throat plate on your machine. If you have an oblong hole on your machine where the needle goes up and down, you may want to put on a single hole throat plate. These are standard on machines that only stitch straight, but can be purchased for your machine if you do not have one. This prevents the little pieces of fabric from being sucked down into the oblong hole which is standard on machines

    I may share other ideas, tips, and thoughts along the way. I will be posting the block each week on here on my Blog along with weekly giveaways, auctions and other fun…do not miss out!

    Here are all the places to join in-these are links and when clicked will take you there to sign up.

    Lisabongean.com-you are here…but are you signed up?

    If you are on a computer it is on the right-hand sidebar…if you are on a phone/tablet you will have to scroll to the bottom of this post to sign up…

    You-tube channel- Stich with Lisa Bongean

    Stitch with Lisa’s Facebook Group.

    I encourage you to stitch along each week, share your blocks on my Stitch with Lisa’s Facebook Group, and tag your blocks with #americanquilterssal on Instagram or other social platforms. I know lots of shops will also be hosting this as a Stitch-Along…I am hoping we can get some posts and comments from them as well as showing them all stitching together!

    ABBREVIATIONS: I like to use the following abbreviations in the pattern to help from repeating over and over.

    SFC = Single Folded Corner

    HST = Half Square Triangle

    ★ I will show a couple of different ways to make/stitch the blocks each week. However, you may have a preferred way and you are more than welcome to use your favorite method.

    ★Cutting for Blocks:

    In the first week, I will give you the cutting for almal the red and cream stripes. You can choose to cut one block each week OR stack and cut ALL of your blocks (20) for the whole quilt the first week.

    When stacking your fabrics, pay attention to the direction of the stripes. You may want them to run the short way on some prints and/or the long way. This is certainly up to you. (But keep this in mind when you are stacking and cutting your strips.) These strips are also cut longer and will be trimmed down later. I find this much easier with this many strips involved.

    ★ Use a scant ¼” seam allowance and test it to make sure you are not too big or too small.

    I just found out our FQ bundles will be delayed….there are so many on the order they need a little more time!. This gives us a little extra time to gather our things and get ready….so no worries, we will start with the first block when the fabric is on it’s way to us from Dallas. It’s a time of adaptability. I will redo the 20 bock schedule so we have all the blocks by Memorial Day! Lisa

    Print this for the cover of your binder…there is a PDF link button below.

    That is all for now…I hope you are as excited as I am to get this project started!



Kommentaar:

  1. Bragal

    Ek is gereed om u te help om die vrae op te stel.

  2. Myles

    Na my mening erken jy die fout. Ek kan my posisie verdedig. Skryf vir my in PM, sal ons bespreek.

  3. Ervine

    The post made me think * left to think a lot * ...

  4. Nakree

    Ugh, jy bullshit!

  5. Zakiy

    Dit is net die een ding na die ander.

  6. Anghet

    Ek vra om verskoning dat ek inmeng ... ek verstaan ​​hierdie kwessie. Ek nooi u na 'n bespreking.



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