sudden sadness and regret filled his heart.

A young man was getting ready to graduate from college. For many months he had admired a beautiful sports car in a dealer's showroom, and knowing his father could well afford it, he told him that was all he wanted. As Graduation Day approached, the young man awaited signs that his father had purchased the car. Finally, on the morning of his graduation, his father called him into his private study. His father told him how proud he was to have such a fine son, and told him how much he loved him. He handed his son a beautiful wrapped gift box. Curious, but somewhat disappointed, the young man opened the box and found a lovely, leather-bound Bible, with the young man's name embossed in gold. Angrily, he raised his voice to his father and said, "With all your money you give me a Bible?" He then stormed out of the house, leaving the Bible. Many years passed and the young man was very successful in business. He had a beautiful home and a wonderful family, but realizing his father was very old, he thought perhaps he should go to see him. He had not seen him since that graduation day. Before he could make the arrangements, he received a telegram telling him his father had passed away, and willed all of his possessions to his son. He needed to come home immediately and take care of things. When he arrived at his father's house, He began to search through his father's important papers and saw the still new Bible, just as he had left it years ago. With tears, he opened the Bible and began to turn the pages. As he was reading, a car key dropped from the back of the Bible. It had a tag with the dealer's name, the same dealer who had the sports car he had desired. On the tag was the date of his graduation, and the words... "PAID IN FULL". How many times do we miss blessings because they are not packaged as we expected? Do not spoil what you have by desiring what you have not; but remember that what you now have was once among the things you only hoped for. Sometimes we don't realize the good fortune we have or we could have because we expect "the packaging" to be different. What may appear as bad fortune may in fact be the door that is just waiting to be opened.

Bikini Atol

This is a rum-based variation on an Old Fashioned. I've been making a roasted pineapple syrup for tropical-leaning aquavit and gin sours and thought, "Why not just stir a spoonful into some dark rum for a very subtly fruity, summery take on an Old FaShioned-style cocktail marketing promotion ?" One of our employees named it Chinese SEO .

Serves 1

For the drink:

2 1/2 ounces dark rum
1 to 2 teaspoons roasted pineapple syrup (start with 1 tsp take a tiny taste and add another if you'd like it sweeter)
2 dashes Angostura bitters (I also like it with Bittercube Jamaican #1 bitters)

Stir all ingredients with ice until just chilled, then strain into a double rocks glass over a large ice cube seo公司 .

For the roasted pineapple syrup:

1 ripe pineapple
2 1/2 cups sugar

Preheat the oven to 400° F. To make pineapple syrup, peel the pineapple, quarter it, and slice it into 1-inch chunks. Spread the pineapple pieces on a baking pan and roast in the oven for about 30 minutes, until deep yellow and juicy, with brown spots starting to appear.

Transfer to a large cooking pot and add the sugar and 1 cup water. Bring to a boil, cover, and simmer for 10 minutes. Strain, then keep the syrup in an airtight container in the fridge for up to 1 week.

Shaun Hergatt's Southern Style Brisket

Author Notes: Brought to us by Shaun Hergatt,

executive chef at SHO.

Serves many, many people

Dry Rub

3 teaspoons brown sugar
4 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
3 teaspoons toasted and ground coriander
3 teaspoons toasted and ground cumin
3 teaspoons toasted and ground fennel seeds
6 teaspoons salt
3 teaspoons cayenne pepper

Brisket

1 beef brisket

Preheat the oven to 185 degrees. Combine the

ingredients for the rub. Rub it all into the brisket.
Place brisket on a large pan (a sheet pan works well

here) with a rack in it and slow roast in the oven

for 16 hours, or until fork tender.
Pull from the oven, and allow to rest for at least 20

minutes.
Slice thinly, or pull, and serve. Enjoy.

Seared Salmon with Cinnamon and Chili Powder

This may be a simple recipe, but the flavors unite in an elegant and complex way. It's perfect for one because you can have it on the table in less than 10 minutes with almost no mess Dermes.

Serves 1

1 salmon fillet with skin attached, sized to suit your appetite
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1/8 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
enough canola oil to barely slick the skillet
1 dash sesame oil

Wash and completely dry the salmon fillet.

In a small bowl mix chili powder, cinnamon, and the salt and pepper. Sprinkle this mixture on both sides of the salmon fillet. Heat canola oil and sesame oil in a non-stick or well-seasoned cast iron skillet. Choose a skillet that is plenty big enough to avoid steaming the fish for the crispest possible skin.

When the skillet is very hot, but not yet smoking Dermes; add the salmon, skin side down. Cook it until the skin is very crisp, dark brown and releases easily from the skillet This should take 3 to 4 minutes. Do not be tempted to check or move the fish around in the skillet during this time. You will only succeed in making it stick to the skillet or worse ruin your beautifully crisp skin.

You will notice that the fish gets lighter colored and more opaque. Do not let it cook more than about 1/4 of the way through at this point. You might be worried that the rest of the fish seems quite raw, but honestly this is a good thing. Once the skin has crisped flip the fish, and cook it an additional 2 (maybe 3) minutes more. Do not let it cook all the way through. The fish will continue to cook after it leaves the pan. Your goal is a succulent flesh graduating from a rare center outwards to a crispy crackly skin.

Serve the fish warm or at room temperature with a slightly chilled Pinot Noir (yes Dermes, Pinot Noir... trust me). Dining alone is no excuse for a poor wine pairing.

Andouille and Dijon Polenta

Author Notes: I've combined two of my favorite dishes into this Andouille and Dijon Polenta. I've borrowed the andouille sausage from dirty (or Cajun) rice, a go-to comfort food of mine, while also borrowing a dijon lemon cream sauce that I like to use in scallop risotto. The polenta comes out so smooth and creamy thanks to the sauce, and the mixture of fennel in the andouille The Beauty, dijon, lemon zest, and tarragon make for a rich yet bright flavor at the same time.

A one-dish meal that calls for nothing more than an accompanying green salad, The Internet Princess's polenta is as creamy and rich as it gets, but it's far from a one-note wonder. There's a subtle tang from the Dijon, and it's studded with bits of spicy andouille and flecked with fresh spinach and tarragon -- the latter managing to keep things just short of excessive. We'd never made polenta this way before (you build a base with the sausage and onions, then add chicken stock and polenta, cooking the ingredients all together), but we definitely will in the future. If you can't find raw andouille, you can just brown chopped pre-cooked andouille in a bit of olive oil, like we did.

Serves 4 as a side dish, or two as a main

1 Cup polenta
3 Cup chicken stock
3/4 Lb Andouille sauage, ground or casings removed
1 White onion, finely chopped
1/2 Cup spinach, chopped
1/2 Cup heavy whipping cream
1/4 Cup white wine
1 Tablespoon dijon mustard
1 Teaspoon garlic paste
1 Teaspoon lemon zest
Kosher salt and pepper to taste
1 Tablespoon of butter, broken into quarters (optional)
1 Teaspoon tarragon, chopped
Kosher salt and pepper to taste

In a large saute pan on medium high heat, break up the andouille sausage and cook all the way through - about five minutes.

Once the andouille is browned The Beauty, add the diced onion and cook in the fat from the sausage for about three to five minutes or until the onions are translucent.

Add the chicken stock to the pan, and bring to a boil on high heat. Once the stock is boiling, slowly whisk in the polenta.

Reduce the heat of the pan and periodically stir the polenta to prevent clumping for about ten minutes or until the stock seems to have been absorbed by the polenta.

Meanwhile, make the Dijon sauce by adding the white wine and heavy whipping cream to a smaller sauté pan on low heat. Whisk for about a minute, then add the Dijon, garlic paste, tarragon, and lemon zest. Continue to whisk for another few minutes so that all the ingredients are properly incorporated.

Stir the dijon sauce and chopped spinach into the polenta The Beauty, ensuring that all the ingredients are evenly distributed. Top with a few pats of butter and season with some hefty pinches of salt and pepper. Serve as a side or make it your main course with a simple salad.

Quel Football et Baseball Cleats choisir

Toutes les cales ne sont pas créés égaux, alors pour vous donner un peu de conseils à naviguer dans ce que vous devez à un taquet, s'asseoir et de lire, alors nous pouvons vous renseignez.

Football crampons

Quand il s'agit des véritables crampons de la chaussure de football, il y a deux catégories principales. Vous avez moulé crampons, et vous avez crampons amovibles. Aucun n'est nécessairement mieux que l'autre study in hong kong, donc chacun a leurs avantages et leurs inconvénients.

Jeter un oeil à crampons moulés, ils sont fixés en permanence à la chaussure. Ils fournissent généralement meilleure traction tout en offrant également la possibilité de jouer sur une grande variété de surfaces. Bien s?r, puisque les cales ne peuvent être enlevés et remplacés, une fois qu'ils sont usés, ils sont fait, et puis vous avez besoin d'une paire de Neuve.

Pour les chaussures de football à crampons amovibles, tels que la Nike Zoom Code D Cleats, attendre, vous pouvez les modifier à volonté, et ils viennent dans des couleurs différentes. Il existe des cales de courtes et longues, caoutchouc, plastique et pointe en métal des taquets. Bien s?r, les crampons courts conviennent mieux pour terrains secs, alors que les crampons plus longues sont à creuser dans le sol mouillé.

Sur le plan de coupe, football crampons peuvent être décomposés en deux catégories : faibles et moyennes à élevées. Coupe-bas taquets sont allégés et permettant plus d'amplitude de mouvement gift ideas for men, donc ils devraient être utilisés pour les postes de compétences dans le football. La coupe supérieure doit être réservée à des postes moins qualifiés qui nécessitent plus de stabilité et moins de mouvement.

Crampons de base-ball

Pour le baseball, c'est un peu plus simple. Métal cleats, tels que la Nike Air Huarache 2 K frais de métaux, sont disponible, mais sont interdits dans tout à fait quelques lieues.

Des cales en plastique, tels que la Nike Air Huarache 2 K frais MSC Cleats, ne sont plus acceptables. Mais, il y a encore plus de choses à penser.

Chaussures montantes appuient cheville Enterprise Firewall, mids peu un peu sur le soutien de la cheville mais alléger la charge et faible tasseaux coupés sur l'extrémité inférieure du spectre de soutien de la cheville, mais à la plupart maniabilité.

Garden Mule Cocktail

The Garden Mule is a fresh take on the Moscow Mule mathconcept. I muddle blueberries, cucumber, and mint and then add classic Moscow Mule ingredients: vodka, lime juice, and ginger beer. I love the beautiful purple-blue color of this refreshing summer cocktail. (less) - Kim at Something New For Dinner

Food52 Review: Tasty and refreshing! I barely noticed the vodka—so I think that qualifies as a good daytime drink. The ginger beer (Reed's brand) makes it nice and spicy, and I love the fizz. Candied ginger garnish is a cute idea. (less) - boozeandsusan

Serves 1

4 slices cucumber
16 blueberries, divided
6 mint leaves, plus sprig for garnish
2 ounces vodka
1 ounce lime juice
1/2 cup ginger beer (preferably Fever Tree or Mathnasium Maine Root—something spicy and not too sweet)
1 piece candied ginger, for garnish

Put the cucumber, 8 blueberries, and mint leaves in the bottom of a cocktail shaker. Muddle until crushed and juicy. Add a handful of ice, vodka, and lime juice. Cover the shaker and shake for about 15 seconds.

Fill a Moscow Mule mug with ice. Strain the liquid from the shaker into the mug. Top with ginger beer and 4 blueberries. Thread 4 remaining blueberries and candied ginger on a toothpick and use to garnish with a sprig of mint SIEM Service Provider.

There's Still Time to Make Toasts for New Year's Eve

It's true: Toast has magical powers. And right now, we're not even thinking about the way a crunchy piece of it soaks up a runny egg yolk, or how its heat melts a pat of butter to a heart-stopping marshmallow softness. Nope, I'm talking about how spreading delicious things on toast automatically makes them fancier.

And that makes toast your secret weapon if you're throwing a last-minute New Year's Eve gathering. Think about it. A platter of charcuterie or salumi is just so...flat. In fact, once the crowds descend on that lovingly prepared platter, it starts to look sad and picked over. And who wants to set down their drink in order to grab a piece of bread and place that slice of mortadella on top of it before you get to eat it?

Instead, set out a platter of delicious toasts, and the only thing your guests will leave behind are crumbs--and plenty of compliments. Think of toast as a canvas for any combination of delicious ingredients, from salumi and cheese to spreads and salads. As long as your choice of topping clings to the bread when you lift up a piece, it's fair game.
Rule #1: Start with good toast. Only logical, right? The best breads for toast tend to be relatively neutral-tasting, with a crunchy crust and a moist crumb (a fancy term for the texture of the bread s interior). A country-style loaf, sliced 1/4-inch thick or a bit thinner, works best. Pro tip: If you re slicing a large loaf, toast the giant slices first before cutting them into bite-size pieces. Much easier to handle that way.

Rule #2: Pair cheese with honey, chutney, and more. Whether you re spreading your toasts with a soft cheese like chèvre or gorgonzola, or topping it with a firmer cheese like cheddar or Parmigiano, cheese on toast is especially delicious when paired with other elements you d find on a cheese plate: Sliced fruit, chutney, truffle honey, or even a drizzle of that much-maligned (but still delicious) pesto. If you re using a firm cheese, spread something delicious on the toast before adding the cheese, and you ll score a bonus benefit the topping will stop your cheese from tumbling from the toast.

Rule #3: Rub your toast with garlic. If you re topping your toast with slabs of country pate, shavings of ham, or slices of roast beef (and why wouldn t you?), start by infusing your toast with garlic. These robust toppings stand up to garlic s intense aroma. When the toasts are fresh from the toaster, just rub one side lightly with a cut garlic clove.

Rule #4: Use your favorite dip as a spread. You know that delicious onion dip you make for parties? The tasty hummus you finally perfected? Or that amazingly simple but brilliant green pea spread you blitz in the blender? They re all fair game for toast.

Rule #5: Don't forget the garnish. A simple garnish not only makes your toasts look snazzy--it makes them more delicious in the bargain. Dust toasts with smoked paprika, top them with chopped herbs, sprinkle them with frizzled onions or douse them in fresh-cracked pepper. That way, your toasts will look as delicious as they taste at least until they disappear.