The coldest toilet in the world.
Recipe for Eugenia’s carbonara (my Italian friend)
Bacon or Speck
Grated Parmesan (1.5 cups)
black pepper and salt (to taste)
Cut half onion in very small pieces and put in pan with hot oil. When the onions get golden (but before they burn! ) put the bacon in and let it cook for 5 minutes. Do not overcook the bacon, otherwise it will become too crunchy. In a bowl put two egg yolks and one or two whole eggs to mix with a lot of parmesan (the real one!), and black pepper. Cook the spaghetti in salty boiling water. When you take out the pasta make sure to save a half glass of water from the pasta, in case the pasta is too dry. Mix the pasta with bacon and eggs. Voila!
I like the trees in Vermont.
Okemo Mountain - Ludlow, VT.
Rooftop water towers are the primary source of drinking water for many New Yorkers, yet frequently they are poorly maintained, and present a potential health hazard.
"The Way To A Man’s Heart Is Through His Stomach"
Mary Todd Lincoln cake is “courtin’ cake” — the very cake that the future first lady served in the mid-1800s to win over Abe Lincoln.
She served the cake to Lincoln as he came courting, and it was his favorite.
The story is told that Mary Todd’s aristocratic family was introduced to the cake when a French dignitary came to visit their Lexington, Ky., home and brought his own chef. The Todd family requested the recipe, and later Mary Todd took the recipe along when she moved to Springfield in 1839.
Some say the first lady continued to bake the cake when the Lincolns lived in the White House from 1861 to 1865, but White House chefs found it too plain for important guests. They made it into a layered cake with rich vanilla frosting instead of the traditional powdered sugar topping.
Mary Todd Lincoln Cake
1 1/2 cups sugar. 1 cup butter. 1 teaspoon. vanilla 2 1/4. cups cake flour. 1 tablespoon baking powder. 1 1/3 cups milk. 1 cup almonds, finely chopped. 6 egg whites, stiffly beaten. White Frosting. 1 cup sugar. 1/3 cup water. 1/4 teaspoon cream of tartar. 1 dash salt. 2 egg whites. 1 teaspoon vanilla.
2 Cream sugar, butter and vanilla.
3 Sift together cake flour and baking powder three times.
4 Add to creamed mixture alternatively with milk.
5 Stir in almonds.
6 Gently fold in the egg whites.
7 Pour into two greased and floured 9 x 1 1/2 inch round baking pans.
8 Bake at 375 degrees for 30 minutes.
9 Cool for 10 minutes before removing from pan.
10 White Frosting:.
11 Bring to boiling, sugar, water, cream of tartar and salt. Boil until sugar dissolves.12 Put egg whites in mixing bowl. Start beater and while egg whites are beating, very slowly add hot syrup.13 Beat until stiff peaks form, about 7 minutes.14 Beat in vanilla for one more minute.
Read more: <a href=”http://baking.food.com/recipe/mary-todd-lincoln-cake-355995?oc=linkback”>http://baking.food.com/recipe/mary-todd-lincoln-cake-355995?oc=linkback</a>
The journal that I helped edit is now out!
wH2O Journal: Vol.3, No.1
wH2O is an online, open-access academic journal housed at the University of Pennsylvania for women and water issues around the world. Our vision is to publish an annual journal; provide a centralized hub for women, water and sanitation information; and eventually, be able to provide research grants to facilitate more research in this space. ISSN: (print) 2167-2822 (online) 2167-2830
At MIT, experts address the challenges of supplying clean, safe water to a growing world population.
Franklin Fisher, the Carlton Professor of Economics Emeritus gave the opening remarks at MIT’s first-ever Water Summit, organized by the student-run MIT Water Club.
THIS ISN’T THE Kentucky of Elmore Leonard’s imagination, and there is nothing romantic about it. These are no fiercely independent remnants of the old America clinging to their homes and their traditional ways. This is the land of families of four clutching $40 worth of lotto scratchers and crushing the springs on their beaten-down Camry while getting dinner from a Phillips 66 station.