This is a cracking spinach and ricotta cannelloni recipe. Using a mixture of ricotta, oozy mozzarella and Parmesan cheese makes it super rich and creamy.

While not Austrian, the body of work by Hart and Holmström is worth careful study and has interesting implications for Austrians.

Bronze statue Olive wreath prize, solid casting greek kotinos olympic games prize, greek history ancient olympic games Olive wreath was a prize given for winning the Olympic games in ancient Greece. Hercules introduced this prize that was given to the running race winner to honor his father Zeus. In the ancient Olympic Games, there were no gold, silver, or bronze medals. There was only one winner per event, crowned with an olive wreath made of wild-olive leaves from a sacred tree near the temple of Zeus at Olympia. Olive wreaths were given out during the 2004 Summer Olympics in Athens in honor of the ancient tradition because the games were being held in Greece which was also used as the official emblem. 📜 Condition: New, made in Greece 📜 Materials: Solid Bronze 📜 Dimensions: Width 21 cm (8.27 inches) – Height 14 cm (5.51 inches) 📜 Technique: Bronze casting, museum-type oxidation 📜 Weight: 0.50 kilos 📜 Product code number: S212100140101 We provide safe packaging and tracking number of the shipping. Please read our shipping and policies before purchase. Thank you for visiting! * Please keep in mind that this item is handcrafted and made to order. Each piece is unique, so it can't be identical to the one in the photo. Therefore, its dimensions, surface texture, verdigris patina, and marble color may slightly vary. Also, color or color combinations of the products might be a little bit different due to screen resolution or product photography. From our side, we ensure that the product listed is genuine as described. FOR FASTER DELIVERY shipping upgrade by DHL Express is available in the cart. Please keep in mind that this item is handcrafted and made to order. Each piece is unique, so it can't be identical to the one in the photo. Therefore, its dimensions, surface texture, verdigris patina, and marble color may slightly vary. Also, the color or color combinations of the products might be a little bit different due to screen resolution or product photography. From our side, we ensure you that the product listed is genuine as described.

View on black -Press L La coltivazione dell’olivo in Sardegna risale al periodo fenicio-punico. A partire dal 1600, prima gli spagnoli e poi i Savoia valorizzarono l’olivicoltura con premi in denaro per nuovi impianti e per l’innesto degli olivastri spontanei. Nel secondo dopoguerra si assistette ad un impoverimento delle superfici olivetate dovuto sia al contingentamento voluto l’Unione Europea sia all’espansione dell’edilizia residenziale nelle campagne. Negli anni ‘80 del secolo scorso l’olivicoltura algherese è ormai costituita da piccolissimi appezzamenti, spesso inferiori ad un ettaro, gestiti a livello familiare. The cultivation of olives in Sardinia dates back the Phoenician-Punic period. Starting from 1600, the Spanish and the Savoy valorized the olive with prize money for new plants and grafting of wild olive. After the Second World War we witnessed a depletion of the surface due to the quota fixed by the European Union as well as the expansion of housing in the countryside. In the 80s of last century the olive cultivation in Alghero was by now made up of small plots, often less than one hectare, managed at the household level. Minolta SRT-100X MC Rokkor 50 mm f/1.4 Kodak 100 ISO Epson V300 (scanned from negative)

Highlights from The Met collection illustrate the many athletic games held in ancient Greece, featuring celebrity athletes, grand prizes, and the mythical origins of the first Olympics.

This may not be the perfect time to introduce you... ...but I'm going to do it anyway. Please meet the most perfect, ...best-ever, prize-winning... Carrot Cake... THE Best carrot cake ...in the history of world… (or at least in the history of my kitchen...which has quite a little history) Somewhere in the midst of all the January resolutions, ...the exercises, ...and heart-smart, healthful promises... …someone is in need of a very special, ...even better than from a fancy bakery...even... ...rivaling the best dessert shops anywhere... --a from scratch, masterpiece. A cake baked with love --kind of cake… Somewhere, someone must need a birthday cake…. Right?? Did I mention it was a prize-winning cake too?? It is. It won the “big one”… --twice. Is everyone still exercising?? …Good, I’m glad to hear it… ...because this cake might have a few calories… ….but this cake is absolutely worth taking an extra lap around the block… And …Is everyone still eating their veggies?? I hope so… …because as it turns out, this prize-winning carrot cake has both veggies and fruit in it….and some coconut too, which I am about to look up…I think it’s a nut…?? As it turns out… coconut is a fruit… bonus. This cake is the perfect make-ahead dessert because it tastes so much better the next day… It’s good the first day…but, --Oh my, the second day… some kind of magic happens… ...all the flavors come together…the texture is perfect… WoW! For all those who need some sweet relief…, or a birthday cake…or just want to keep it for future reference… The recipe follows: (And if you need to see HOW to make it with my BEST BAKING TIPS and baking pointers…keep reading below the recipe… Prize-Winning Carrot Cake Blue Ribbon Favorites from Karri Perry Ingredients: 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 tiny pinch of ground cloves 1/2 teaspoon salt *** 3 large eggs-room temperature 2 cups granulated sugar 3/4 cup vegetable oil 3/4 cup buttermilk-room temperature 2 teaspoons vanilla extract *** 2 cups of finely grated carrot- Food process once with a grater attachment and then a second time for finely grated carrot. 1 can (8 ounce) crushed pineapple, drained very well 1/2 cup flaked coconut-I use Baker's Sweetened Angel Flaked-in the blue bag. 1 cup chopped toasted walnuts (optional) Toast nuts in a 350 degree oven for 5-7 minutes, cool and chop before adding to the cake. Instructions Line three 9-inch round cake pans with parchment paper and lightly grease/spray. Set aside. Stir together the flour, baking soda, salt, cinnamon, nutmeg and tiny pinch of ground cloves. Set aside. In a large bowl, with an electric mixer, combine the eggs, sugar, oil, buttermilk and vanilla, mixing together until combined and emulsified (smooth with no oily puddles). Slowly add the flour mixture, stopping to scrape down the bowl. Mix cake batter just until flour mixture is incorporated. Fold in the grated carrot, pineapple, coconut and chopped nuts if using. Pour batter into prepared cake pans. Bake at 350 degrees for about 30 minutes, or until a toothpick comes out clean from the center of the cakes. Let cakes rest on wire rack for 10 minutes. Remove cakes from the very warm pans after 10 minutes AND remove and discard the parchment paper. Let cool. Once cakes are at room temperature, spread the frosting between the cake layers, on the sides and top of cake. This is not the final coat, this is only the crumb-coat. Chill cake in the refrigerator for 30-60 minutes, then apply a final coating of the frosting, add nuts to the sides for garnish. Refrigerate cake overnight, up to 24 hours and then serve. ** For cupcakes, this recipe makes 36 cupcakes. Use cupcake liners, fill cups 3/4 full, bake for 17-19 minutes, or until toothpick comes out clean. Cream Cheese Frosting Ingredients (I usually double this for a three-layer cake) 1 stick of softened butter (8 TBS) 1 brick of softened cream cheese (8 ounces) 3 cups of powdered sugar pinch of salt 2 teaspoons of vanilla extract 1/2 cup chopped toasted walnuts (If frosting is too thick, add 1 teaspoon of milk or cream at a time until desired consistency is reached.) THE HOW TO: Pre-heat the oven, 350 degrees. …It’s always a great place to start. Cakes are always baked on the center rack of the oven…so look inside and if you need to adjust your racks. Adjust them before the oven is hot. If you ever had a cake get over-done, or dried out…it might have been because the cake was baking too close to the heat…on a lower rack. Prepare your pans. I like to spray pans, lay parchment in and give it a light spray once more... Use parchment to line the bottom… Why? The cake might not come out of the pan if you try to skip the parchment...this cake has plenty of sticky goodness in it… I took a photo of the pan just after I removed the cake…if the parchment paper was not in there…there is a pretty good chance that the little bit of sticking would have been a whole lot… Good news… they sell pre-cut parchment rounds. If you can’t stand the thought of cutting out parchment rounds…consider picking some up… I do! If cutting rounds out, old school style, simply lay the pan on the parchment paper, trace the pan shape and then cut. If you are new to parchment paper, it is usually found in the aisle at the grocery near the aluminum foil and plastic wraps. Get your ingredients ready… Toast the walnuts. Wondering about toasted vs. raw nuts?? …toasting nuts for any recipe add tons of flavor and makes everything taste better… If you don’t believe me… taste a walnut that is raw, un-toasted and then try one that has been lightly toasted for 7 minutes… the taste is dramatically different and often is the difference in baking competitions. Toast the nuts 5-7 minutes in a 350 oven. Let cool and then chop. Carefully measure flour, spices and baking soda…set aside. Measure sugar in a separate bowl. Set aside. Did you know?? Baking is basically like chemistry…so if you measure correctly…your product will have at least half a chance of turning out amazing…. Adding too much or not enough, often spells disaster when baking… Don’t’ worry... You can do it!! Measure buttermilk and oil. Set aside. No buttermilk in the house?? Don’t worry. I often don’t have buttermilk on hand either. A quick fix: using milk, (whole and 2% work best for this trick)… Add 1 tablespoon of lemon juice OR vinegar… It sours the milk and gives you faux buttermilk in a pinch. What kind of oil should you use?? Great question!! Vegetable or canola oil is a great choice because those oils are flavorless…meaning they don’t impart any unusual flavors that some other oils (like olive oil) might. TIP: Twice grated carrots: Peel carrots. Grate carrots. I like to use this grater attachment on my food processor. Once through, it yields grated carrot, but the pieces are too large for a cake… Add the blade and give the carrots a second chopping, until the carrot pieces are smaller…but not pulverized. Why smaller grated carrot pieces?? The cakes only bake for 30 minutes… there is no way grated carrot can soften up to a nice consistency in just 30 minutes…so by making the grated carrot a little finer, the end result is smaller and softer carrots in the cake. Tip: I like to add the drained pineapple and coconut to the grated carrot and give the food processor a quick pulse and then I only have to combine once. Beat eggs, oil and sugar with the electric mixer. Add the flour mixture, a little at a time. Stopping to scrape down the sides once. Stop mixing once the flour is incorporated. Fold in the carrots, pineapple and coconut. Add nuts if using. Pour into prepared pans. These are my new cake pans from Santa... they are Nordic Ware non-stick 9-inch cake pans. I liked them very much, nice deep sides and they baked evenly. Bake 30 minutes. Remove cakes from the very warm pans after 10 minutes. Remove parchment paper and let cool. Do not let the cakes cool with the parchment paper left on... Frosting the cakes: Add frosting in between each cake layer. Give the cake a crumb coat… lightly frost the whole cake. Then put the cake in the refrigerator for about an hour… go relax… letting the cake firm up in the refrigerator makes the final frosting much easier. After an hour of cooling down the frosting acts like a glue holding the cake together better… which helps the layers to not slide around and you will be able to add the nuts without the cake falling off the plate… Finish the cake with a final frosting and coat the sides with chopped toasted nuts. To add nuts, hold the cake at a slight angle over a rimmed baking sheet that has the chopped nuts waiting. Gently press the nuts onto the sides of the cake. Nuts that do not adhere to the cake will fall back onto the baking sheet. Repeat and rotate the cake until the sides of the cake are coated with chopped nuts. (As you can see..in the above photo...I ran out of cake rounds to rest the cake on for icing...I used an upside down stack of paper plates to get the job done... so classy... I know... just keeping it real. Necessity is the mother of invention! PS... if you were not sure what the "big one" was... it is a two-time Best of Show fair winner. -- That's big! This Post is being shared with: Wow us Wednesday at Savvy Southern Style Stone Gable, The Scoop INSPIRATION MONDAY via I Should Be Mopping the Floor

together; rafael aranda, carme pigem and ramon vilalta have made a name within catalonia and their projects that undoubtedly weave architecture and landscape together to foster a sensitive and intangible presence no matter its context.

It's a big day in the United Kingdom! The Royal Institute of British Architects (RIBA) has just announced the winner of the 2019 Stirling Prize: Goldsmith Street housing by Mikhail Riches and Cathy Hawley! The project was created for the Norwich City Council and features over 100 two-story...

UNO Vita's C60 in organic olive oil UNO Vita's C60: Discover the power of nature's most potent antioxidant. The C60, also known as the Buck Minster Fulls, is a special carbon molecule consisting of 60 carbon atoms arranged in a spherical structure similar to a football. This molecule belongs to a group of carbon structures known as Fullersenes. C60 was discovered in 1985 by a group of researchers who included Sir Harold Kroto, Robert Curl, and Richard Smalley, who later received the Nobel Prize in Chemistry for his discovery in 1996. The molecule was named the Buckminster Fulls in honor for honor for architect Buckinster Fuller, whose geodetic cobbles memories of the structure of the C60 molecule. How does the C60 work? The C60 is recognized as an extremely powerful antioxidant, estimated to be 172 times more effective than vitamin C. Antioxidants play a crucial role in the body by neutralizing free radicals, which are unstable molecules that can cause damage to cells, proteins and DNA. Over time, this injury can contribute to aging and development of a variety of diseases, including cancer, cardiovascular disease, and neurodegenerative disorders. The C60 has a unique ability to absorb and neutralize free radicals without even being inactivated. This makes the C60 a "free radical sponge", which can be reused several times in the body to protect the cells from oxidative stress. When the C60 is dissolved in oil, as in UNO Vita's organic olive oil, bioavailability increases, which means that the body can more easily absorb and use it effectively. This makes the UNO Vita's C60 a powerful tool to support general health and well -being. Why buy C60 in oil from UNO Vita? Uncompromised purity Unlike many other available C60 products, we produce all our C60 oils even in the UK. This gives us full control of the entire production process. We use research degree, 99.99% pure, solvent-free C60 Fulls from Solaris Chem, one of North America's leading C60 producers. Our philosophy is simple: We only offer the highest quality of C60 oils that we would have chosen to use ourselves. Organic, cold pressed olive oil We use only certified organic and cold pressed olive oil in our C60 formulation. Olive oil is known for its rich nutritional profile, including high levels of antioxidants such as polyphenols, as well as healthy fatty acids that support heart health and generally well -being. In cold pressing, we retain the natural integrity and nutritional potential, making it an ideal carrier oil for the C60. Precision in each step Our thorough processing and bottle processes are performed according to the highest standards. We use pharmaceutical quality Rav glass bottles to avoid exposure to plastic, which can leak into the oil and reduce its quality. We do everything we can to ensure that you receive the best product when buying C60 in oil from UNO Vita. As a reliable supplier, you can rest assured that all our C60 oil products are 100% fully guaranteed. Benefits of Taking UNO Vita's C60 Improved vitality: Experience increased energy and relief from daily pain and ailments. Improved immune function: Support the body's natural defense mechanisms. Visual clarity: Contributes to clearer vision and improved visual sharpness. Increased endurance: Participate in activities with increased endurance and comfort. Support for wellness: Balances your well -being with the support of the UNO Vita's C60. Clearer skin: Promote a healthier skin with balanced moisture and tone. Cognitive clarity: Improve men...

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Completed in 2006 in Menton, France. Images by Agence Rudy Ricciotti, Olivier Amsellem, Lisa Ricciotti. Selected in 2008 as the winning design from an international field of entries in a competition launched by the town Menton in 2007, the architectural...

In ancient Greece, before elaborate medals were awarded to top-performing Olympic athletes, the winner of each game received a much less glamorous (but much more meaningful) prize an olive wreath. Plucked from the sacred wild olive trees near the temple of Zeus, the olive branches that formed these wreaths were symbols of victory, power, and peace.

Made almost entirely with cork, the Cork House is a carbon-neutral private house in Berkshire. Designed by

Bronze Kotinos-Marble Base-Olive Wreath-Prize for the Winner of the Ancient Olympic Games-Ancient Greek Civilization Details: Condition: New, Handmade in Greece Material: Pure Bronze Height: 24 cm(9.5 inches) Width: 27 cm(10.6 inches) Length: 3 cm(1.2 inches) Weight: 600 g In the ancient Olympic Games, there were no gold, silver, or bronze medals. There was only one winner per event, crowned with an olive wreath made of wild olive leaves from a sacred tree near the temple of Zeus at Olympia. Xerxes was interrogating some Arcadians after the Battle of Thermopylae. He inquired why there were so few Greek men defending the Thermopylae. The answer was "All other men are participating in the Olympic Games". When asked "What is the prize for the winner?", "An olive wreath" came the answer. Then Tigranes, one of his generals uttered a most noble saying: "Good heavens! Mardonius, what kind of men are these against whom you have brought us to fight? Men who do not compete for possessions, but for honor." All our bronze items, are cast in Greece, using the traditional 'lost wax' method. As nothing is mass-produced, there will inevitably be slight variations in patination and coloring. Each piece is, therefore, unique. (34-596-A) Check our collection of bronze items at https://www.etsy.com/shop/TalosArtifacts?ref=profile_header§ion_id=37382188

Herbst Theatre, April 17, 2007 Mary Oliver is another one of my favorite poets and we were excited, at least I was, to see her as part of the City Arts and Lectures Series which we have season tickets to. I got 4 shots off before she looked up and waggled her finger "no". I guess she's a very private person. But I was sad. She does her "art" and I should be allowed to do mine, right. Anyway, I think it's an okay pic considering. The next one was pretty frightening! Meanwhile, a poem by Mary Oliver: Wild Geese You do not have to be good. You do not have to walk on your knees for a hundred miles through the desert repenting. You only have to let the soft animal of your body love what it loves. Tell me about despair, yours, and I will tell you mine. Meanwhile the world goes on. Meanwhile the sun and the clear pebbles of the rain are moving across the landscapes, over the prairies and the deep trees, the mountains and the rivers. Meanwhile the wild geese, high in the clean blue air, are heading home again. Whoever you are, no matter how lonely, the world offers itself to your imagination, calls to you like the wild geese, harsh and exciting — over and over announcing your place in the family of things. Mary Oliver

I’m so excited: I finally finished a quilt! Last night I added a navy binding to Baby Butterfly Patch. Here’s a peek at the pieced backing with my all-time favorite novelty print. As I mentioned in an earlier blog post, I modified the Butterfly Patch…