You can make this in a dutch oven if you don't have a Tagine
Ingredients:
1/4 tsp. saffron threads 5 tsp. garlic, pressed 1 1/4 tsp. paprika 3 orange zest strips (2 inches long each)- use a vegetable peeler to remove the wide strips of zest. 1 chicken, cut up, (split breasts cut in half, drumsticks, thighs) Salt, to taste fresh ground pepper, to taste 2 Tbsp olive oil 1 large onion, halved and sliced 1/4 inch thick 2 medium carrots, peeled and cut into 1/2 inch coins 2 cups gluten free chicken broth 1/2 cup Moroccan olives 2 Tbsp fresh mint, minced 1/3 cup fresh squeezed orange juice (juice from one orange)
Directions:
1. combine the saffron, 4 tsp. of garlic and paprika in a small bowl, set aside.
2. Mince 1 strip of the orange zest and mix with the remaining pressed garlic and set aside.
3. Pat the chicken dry and season with salt & pepper. Heat oil in the Tagine (or dutch oven) over med-high heat until just smoking. Brown half the chicken on both sides, 5 to 8 minutes per side, reducing heat if necessary (cover with a splatter guard if you are using a Tagine) . Transfer chicken to a plate and repeat with remaining chicken. Transfer chicken to a plate again.
4. Pour off all but 1 Tbsp fat from the Tagine. Add onion, remaining orange zest strips and 1/4 tsp. salt and cook over medium heat, stirring occasionally until the onion is softened (5-7 minutes). Stir in the garlic spice mixture and cook about 30 seconds, stir in carrots and broth, scraping up any brown bits.
5. Bring the drumsticks and thigh pieces back to the Tagine & simmer. Cover and simmer for about 10 minutes, then add the breast and wing pieces, cover again and simmer for about 30 minutes (or until all of the chicken is cooked through, -dark meat at 170-175 and the white meat at 160-165 with an instant read thermometer)
6. Transfer the chicken to a serving dish and tent loosely with foil.
7. Skim off any fat on top of the Tagine liquids, add the olives & simmer 4 minutes. Stir in the garlic/orange-zest mixture, mint & orange juice. Season with salt and pepper to taste. Pour the sauce over the chicken and serve.
Making Christmas stuff for my Etsy shop, the Craft Faire at church and to give as hostess gifts, etc. Pot holders are flying out of my sewing room. As for the aprons, I really have a hard time. I did find one tutorial that works pretty on Fabrotopia's site...click here to go to site and download instructions. I can't wear hats and I can't put together an apron. Just better move on.
There is a new design for my wristlets. I have altered Leah Williams' pattern from over at Sew Spoiled and added a cuff on the top. This make installing the zipper a real snap for me and looks kind of cute.
And this is my favorite fabric....I know someone who would look stunning carrying this, maybe on New Year's Eve. Lately the fabrics are getting more interesting to experiment with....ultra-suede is fabulous. The Asian style fabric shot with gold is stunning, and I have some cranberry poly-satin that makes a yummy wristlet.
I have uploaded these to Flikr, and my friends over there seem to like the design and use of fabric. Gives me some incentive to play more. So, I guess I will offer a couple of these for sale in my shop and see what takes off. Wish me luck.
Well I finally made the cookbook. Blurb has an option to transfer information from Blogger so I chose to do it that way. I had a couple friends ask me like a hundred times to make this so I did. :)
We started our soup with some Turkey Stock that we had in the freezer from Canadian Thanksgiving. You could use homemade chicken stock or vegetarian soup stock as well.
Ingredients
4 cups gluten free soup stock 2 medium carrots, chopped small 2 baby bok choy, chopped, with greens separated from the white stalks 2 handfuls of shiitake mushrooms sliced, hard stems removed and discarded (save them for your next soup stock) 1 small bell pepper, seeds removed and chopped into small bite size pieces 1 small onion, chopped fine 1 Tbsp. fresh ginger, finely chopped 3 cloves garlic, finely chopped 2 scallions, greens only, chopped for garnish salt, to taste fresh ground pepper, to taste crushed red chili peppers, to taste fresh lemon wedges for serving
1 cup Brown Rice- cooked according to the package instructions
Directions:
1. Cook the brown rice according to the package instructions.
2. Heat stock in soup pot over medium heat, add ginger, garlic and chopped onion. When the soup begins to boil, add the carrots, shiitake mushrooms, bell peppers and Bok Choy stalks. Turn heat down to simmer and cook until vegetables are sufficiently done. (add some water if you need too) Salt to taste, add crushed red pepper. Adjust seasonings until satisfied, Stir in the bok choy greens at the last minute.
3. Scoop some brown rice into individual serving bowls, ladle vegetable soup over top. Garnish with scallion pieces and serve with lemon wedges for a little squeeze of freshness.
Ingredients: 2 Tbsp. vegetable oil 1/4 tsp. cumin seeds 1 bay leave 2 cardamom pods 2 black peppercorns 1/2 red onion, finely chopped 1 medium potato, washed, cut into cubes and parboiled for about 10 minutes. 1 tsp. salt 1 boneless skinless chicken breast. cut into large pieces
1/2 Tbsp. fresh ginger chopped very very fine 3 cloves garlic, chopped very very fine 1 tsp. ground coriander 1 tsp. ground cumin 1 tsp. chili powder 1 tsp. ground turmeric 1 tomato, chopped until nearly smooth 1 cup gluten free chicken stock (or water) ground cinnamon for garnish chopped fresh cilantro for garnish
Directions:
1. Heat the oil in a cast iron skillet and add the whole spices. When they crackle, add the onions and fry over medium heat until they are brown. Stir in the parboiled potatoes and cook for 5 minutes. Add the salt then the chicken. Cook for 5 minutes until the chicken is lightly browned.
2. Add the ginger, garlic, ground coriander, cumin, chili powder and turmeric. Cook for another 6 minutes, stirring constantly, until the spices begin to release their aromas. Stir in the tomatoes and cook for another 4 minutes. Then add the stock & bring to boil. Reduce heat to low and simmer until chicken is cooked through.
3. Adjust seasonings to taste, sprinkle with ground cinnamon, and chopped cilantro.
4. Serve with brown basmati rice and mango chutney.
In most cases, literature is referred to as the entirety of written expression, with the restriction that not every written text can be categorized as literature in the more exact sense of the words. Some people define literature as the art of written works.
Etymologically, the Latin word ‘litteratura’ is derived from ‘littera’ (letter), which is the smallest element of alphabetical writing. The word text is related to ‘textile’ and can be translated as ‘fabric’, since as single threads form a fabric, words and sentences form a meaningful and coherent text. The origins of the two central terms are not of great help in defining literature or text; it’s just derived us to look at literature or text as cultural and historical phenomena and to investigate the conditions of their product.
Literary production is certainly the human wishes to leave behind a trace of oneself through creative expression, which will exists detached from the individual and therefore, outlast its creator. The earliest remain of this creative wish are prehistoric paintings in caves, which hold ‘encoded’ information in the form of visual signs. Not only the visual, but also the acoustic element, the spoken word, is an integral part of literature, for the alphabet translates spoken words into signs. Before writing developed as a system of signs, ‘text’ was passed on orally. Audio-literature and the lyrics of songs display the acoustic features of literary phenomena.
Genre, text type and discourse
Literary criticism resorts to the concept of evolution (development) and to criteria of classification to distinguish various genres. The term genre usually refers to one of the three classical literary forms; epic, drama or poetry. Although this old classification is still in use, the tendency today is to abandon the term epic and introduce prose, fiction or prose fiction for the relatively young literary forms of the novel and short story.
Text type refers to highly conventional written documents which cannot be categorized under the canonical genres of fiction, drama and poetry; such as instruction manuals, sermons, obituaries, advertising texts, catalogues, and scientific/scholarly writing.
Discourse is used as a term for any kind of classifiable linguistic expression. It has become a useful denotation for various linguistic conventions referring to areas of content and theme. The classifications for these forms of linguistic expression are based on levels of content, vocabulary, syntax, as well as stylistic and rhetorical elements. Whereas the term of text type refers to written documents, discourse includes written and oral expression.
Primary and secondary sources
Traditional literary studies distinguish between the artistic object or primary source and its scholarly treatment in a critical text, or secondary source. Primary sources denote the traditional objects of analysis in literary criticism, including texts from all literary genres, such as fiction, poetry or drama. While the term secondary sourceis applied to texts which are published primarily in scholarly journals such as articles or essays, book reviews and notes (brief comments on a very specific topic).
In terms of content, secondary literature tries to uphold those standards of scholarly practice which have, over time, been established for scientific discourse, including objectivity, documentation of sources and general validity. The readers have to be able to check and follow the arguments, results and statements of literary criticism.
The scholarly documentation of the sources should permit the reader to refer back to the original texts and thus make it possible to compare results and judge the quality of the interpretation.
A number of formal criteria have evolved in literary criticism which can be summarized in term critical apparatus, which includes some elements: footnotes/endnotes, providing comments on the main text or references to further secondary or primary sources; a bibliography (or list of works cited); and, possibly, an index.
Forms of Secondary Sources
Publishing Media
Essay (article)
Journal
Note
Anthology (collection essays published): compiled by one or several editors on a specific themes
Book Review
Festschrift: anthology which is published in honor of a famous researcher
I got some suede cloth online as well as some satiny home dec striped fabric. I made this bag and I will not give it up. It was an adventure sewing with the fabrics and making the bias piping. But I had to have it.......a bag just like this and the only way to have one was to make it myself. Here is the finished product. I need to say I this the best of all and I will never sell it! Never....made it for me! is the inside....ohhhhh! Yum!
Well...that said, I guess I should show and tell my other new creation....
This is a heavy, satiny fabric with one of my favorite black and white prints. Perfect for a New Year's party with a little black dress and some garnet beads! Speaking of beads.....an Etsy seller(BlueMoonBaubles) emailed me and wanted to trade beads for a wristlet from my Etsy shop. It really worked out...her she made me twelve zipper pulls for one wristlet. About $1 each. Good trade. Good night!
