Some of the most stunning churches in the world are also
some of the simplest. Stave churches are wooden houses of
worship that combine the austere, peaked architecture of Christianity with
the Nordic designs and motifs of a Viking great hall. Stave churches are characterized by the
“staves,” or thick wooden posts, that hold them up. Using the same woodworking prowess that made
the Vikings such adept shipbuilders, traditional stave churches were often
built using nothing more that expertly crafted joints and joins, with no nails
or glue. The only stones used were in
the base of the structures. The heyday
of the stave church was between the 12th and 14th centuries. At the height of the trend, it is thought
that were as many as 2,000 of them spread across Europe. Today there are only 28 remaining stave churches
from this era, all of which are in Norway. Eric Grundhauser
See
stunning pictures at http://www.atlasobscura.com/articles/stave-churches-are-all-wood-dragons-and-beauty
Quark is a type of fresh dairy product made
by warming soured milk until the desired degree of curdling is
met, and then straining it. It can be
classified as fresh acid-set cheese, though
in some countries it is traditionally considered a distinct fermented milk
product. Traditional quark is
made without rennet, but in some modern dairies rennet is
added. It is soft, white and unaged, and
usually has no salt added. It is common
in the cuisines of German-speaking countries (Germany, Austria, Switzerland), northern Europe (Denmark, Estonia, Finland, Iceland, Latvia, Lithuania, Norway, Sweden), the Netherlands, Hungary, Belgium, Albania, Israel, Romania, of Slavic peoples (e.g. Czechs, Slovaks, Poles, Russians, Ukrainians and Belarusians, Slovenes, Croats, Macedonians, Bulgarians, and Serbs), and of Ashkenazi Jews.
Quark is similar to French fromage blanc, Indian chhena, and the queso fresco made in the Iberian Peninsula and in
some Latin American countries. It is
distinct from Italian ricotta because ricotta (Italian "recooked") is made from
scalded whey. Quark is somewhat similar to yogurt cheeses such
as the South Asian chak(k)a,
the Arabic labneh, and the Central Asian suzma or kashk,
but while these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria. Although
common in Europe, manufacturing of quark is rare in the Americas. A few dairies
manufacture it, such as the Vermont Creamery in Vermont, and some specialty retailers carry it. In
Canada, the firmer East European variety of quark is manufactured by Liberté
Natural Foods; a softer German-style
quark is manufactured in the Didsbury, Alberta, plant of Calgary-based Foothills Creamery. Read much more and see pictures at https://en.wikipedia.org/wiki/Quark_(dairy_product)
February
28, 2107 An adorable stuffed puppy peruses the picture book section while a much-loved,
understuffed bunny hops through the chapter books. They're the actual loveys of young children
who left them at the library for a "sleepover." Library workers snap photos of them choosing
books, reading together, bonding over "The Rainbow Fish." When kids pick them up the next day, they can
see how much fun their little friends had with books--and the hope is that it
will encourage more children to explore reading. West Orange
Library in New Jersey has been hosting the parties for more than four
years. Its "stuffed animal
sleepover" draws in kids through second grade who still get a thrill from
a teddy bear party. For the
sleepover last week, Faith Boyle, the library's director of youth activities,
read "Knuffle Bunny: A Cautionary
Tale" by Mo Willems to a group of children and their fluff-filled
companions. After that late afternoon
story time, the children kissed their toys good night. A group of teenage volunteers quickly got to
work, snapping photos of the stuffed animals in the library. There were images of a teddy bear and bunny
holding hands while watching a puppet show and a tiny plush alligator reading
about swamps. Even the photos of the
monkeys sneaking Chips Ahoy cookies from the break room made it onto the
library's Facebook page. Robert
Jimison http://www.cnn.com/2017/02/28/health/stuffed-animals-reading-study/
I have never seen branzino look quite like this, like some ancient,
jewel-encrusted weapon unearthed from volcanic ash, prickly with glistening
shards, crushed obsidian and olivine. Steam rises from the fish’s mouth, a
long, pensive exhale. The armor—cracked
wheat, cumin, allspice and garlic, blackened over charcoal—crumbles at the
knife. It is lemon-bright with a faint,
corrective bitterness from its dalliance with fire. Inside, the flesh is immaculate, as juicy and
tender as you would wish. It is a grand
dish to eat in the humble white-tile storefront of Little
Egypt http://www.littleegyptrestaurant.com/ in Ridgewood, Queens. Up front, a cluster of tables are set with
plastic black damask place mats and electric candles; in the back, grocery
shelves can be read like a library, a scholarship of fava beans and black
molasses. Nashaat Youssef, the chef,
opened Little Egypt two years ago with his sister, Nagwa Hanna, a chemist with
a sideline in pastry. Ridgewood has
been his home since he arrived in the United States in 1991. He grew up in Alexandria, Egypt’s largest
seaport, and spent a decade cooking at a restaurant steps from the docks. In New York, he took a detour, working for a
limousine company, before deciding to return to what he loved. Ligaya Mishan https://www.nytimes.com/2017/03/02/dining/little-egypt-review-ridgewood-queens-restaurant.html?partner=rss&emc=rss
"To celebrate
the magazine’s ninety-second anniversary, we are introducing The New Yorker Poetry
Bot, a new way to receive, read, listen to, and share poetry. Starting March 6, 2017, our poetry bot,
available on Twitter and Facebook Messenger, will send out a poetry
excerpt at random every day for the next ninety-two days. The selection—culled from our archive and
curated by our poetry editor, Paul Muldoon, and poetry coördinator, Elisabeth
Denison—includes poems by Audre Lorde, Joseph Brodsky, and Ada Limón. The bot’s first release is from our inaugural
year: “Cassandra Drops Into Verse,” a
poem by the early contributor and Algonquin roundtable wit, Dorothy Parker." http://www.newyorker.com/books/page-turner/introducing-the-new-yorker-poetry-bot?mbid=social_twitter_poetrybot
EXECUTIVE ORDER PROTECTING THE NATION FROM
FOREIGN TERRORIST ENTRY INTO THE UNITED STATES March
6, 2017 https://www.whitehouse.gov/the-press-office/2017/03/06/executive-order-protecting-nation-foreign-terrorist-entry-united-states
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