Groundswell | Writings On Media, Culture, Nature, and Community. InriaForge: Welcome resilier.fr : comment resilier vos contrats, abonnements ADSL, police d'assurance... Ridiculously Easy Homemade Dill Pickles At my farmer’s market, there’s an amazing pickle stand with about 12 different kinds of delicious homemade pickles. They have garlic pickles, super dilly dill pickles, sweet pickles, spicy pickles and all the flavors in between. I love my pickles so the pickle stand was a weekly must stop for me. …..Until I realized how ridiculously easy it was to make my own homemade pickles. This will literally take you 10 minutes tops and in 3-7 days, you’ll have the best homemade pickles in town. The recipe down below is a basic recipe for old fashioned homemade easy dill pickles and it’s my very favorite, cut right out of a falling apart old, old church recipe book that I think was my grandmother’s (best kind of recipes, right?!). Oh! Ridiculously Easy Homemade Dill Pickles Makes 1 quart sized jar Ingredients: cucumbers 2 cloves of garlic 2 sprigs of fresh dill (the flowered heads of the dill taste the best for these pickles, so use them if you can get them) ½ tsp coriander seeds ¼ tsp mustard seeds
Innocent Down | Documenting Innocent People Killed by Law Enforcement Unix Power, Your Source for Everything UNIX IMBB 6: kelaguen mannok this wednesday, july 21st, is the 60th anniversary of guam's liberation by us forces from japanese occupation in world war 2. although the core of the many events is solemn, it *is* a celebration of and by the local people, known as chamorros. for my first "is my blog burning?" entry, i wanted to submit a chamorro dish in honour of the unique culture of the island. i decided on kelaguen mannok, chicken kelaguen, which is a standard local dish. it is basically a chopped chicken ceviche-type dish with freshly grated coconut, hot red chilis, and onions. however simple it is, it comes with a complex history reflecting guam's native culture, the influence from hispanic, latino, and filipino cultures during its time in the 16th century spanish empire, and the far east asian influence during the japanese occupation in the 1940s. this is what you'll need: this is what you'll do: put all the ingredients in a bowl. mix them up. adjust the acid--is it not lemony enough for you? i hope you enjoy it!
Stories Climate Refugees Reporter Anna York traveled to Newtok, Alaska, to see firsthand how the rising sea threatened the stability of the village and its residents. Down the lines As energy consumption increases, the construction of power lines has fallen behind, leaving the energy grid in jeopardy. Debating coal’s future The residents of Meigs County, Ohio are faced with the potential of a new coal plant, which could harm the community’s health but also create jobs. The high energy diet The food we eat is processed using a large amount of fossil fuels and often travels a long way before arriving on our plates. Mining the mountains Mountaintop removal is an increasingly contentious issue in West Virginia. Powering down The Powering Down energy challenge gives you the tools you need to chart your energy use and target savings in your home. The power in plants As efforts increase to lessen dependence on non-renewable energy sources, biofuels present a complex but perhaps viable alternative. Roping the wind
Happyworm - Web Media Development Mexican Ceviche Recipe | Ceviche Recipes from Around the World Photo Courtesy of Allrecipes.com Serves 6 Ingredients: 2 pounds of shrimp ½ pound of white fish – sea bass fillet for example (dice into ½ inch cube)3 large limes1 small lemon1 medium diced fresh tomato½ small white onion, finely chopped ½ small green sweet pepper, chopped in cubes ½ jalapeño pepper, chopped in cubes ½ buch of fresh chopped parsley or chopped cilantro 1 teaspoon of olive oilsalt and pepper to tastelettuce leaves (to line serving bowls)avocado cut in slices (optional) corn chips (optional) Preparation: In a large bowl, gently mix the shrimp and fish with the lime juice and lemon juice and put it in the fridge for 1 hour or until shrimp and fish are opaque (this step cooks the shrimp and fish). In another bowl mix the tomato, onion, sweet pepper, jalapeño, cilantro/parsley, olive oil, salt and pepper. Mix all ingredients; cover the bowl and chill ceviche in the refrigerator until ready to serve.
Museum of Fine Arts in Boston opens new Art of the Americas Wing Exterior improvements continue at the museum — part of its ongoing efforts to embrace the Frederick Law Olmsted-designed Back Bay Fens, surround the building with greenery, and in so doing, help to rejuvenate the museum's neighborhood. LibriVox | free public domain audiobooks How To Make Kombucha Tea at Home — Cooking Lessons from The Kitchn I've been addicted to kombucha from first sip. It wasn't really the probiotics or other health promises that did it for me — although I'll take those, too! It was the way it tasted: like tart green apple mixed with sour stone fruits, but with an underlying sweetness that keeps it all together. And fizzy! I couldn't believe that something this could actually be made from tea, of all things. Or that I could make it at home with a few very basic ingredients. Kombucha starts out as a sugary tea, which is then fermented with the help of a scoby. The scoby bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented (but mostly non-alcoholic) beverage that is relatively low in calories and sugar. Let's talk about that scoby. There are a lot of theories about why the bacteria and yeast form this jelly-like layer of cellulose at the top of the kombucha. Which brings us to the next question: what's actually in kombucha? What You Need
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