Family fishing vacations to the Florida Keys are very popular. The local charter captains enjoy taking the kids out and have almost as much fun as they do. If you plan to travel to the Keys for vacation, bring the kids
along they will have a great time. Just remember that a successful fishing trip with younger children is not always measured in big fish, but in big smiles.
The Florida Bay is often like a lake, making it easy to introduce young anglers to a great time. These calm days are prefect for the kids and the adults. The action is almost constant which is what you need to hold the attention of many young anglers. Your family will be fishing in shallow clear waters, so you and yours will see plenty of fish. Using chumming techniques, the number of fish behind the boat will continue to grow. Mackerel, snapper, blue fish, sharks and a variety of Jacks are just a few of the fish you will encounter.
In winter, which is the best time to visit the Keys, hundreds of Spanish mackerel will pay you a visit. The Spanish are fun catch for young and old alike with fish ranging from two to ten pounds. They are great sport on light tackle. Jacks, blue runners and Jack Crevelle, will often show en mass making it hard not to have fish on the line.
To challenge the adults, Cobia, Goliath Grouper and larger sharks will show on most trips to stretch your line. The Cobia is delicious table fare, perfect for a family dinner. In the Keys almost any local restaurant will cook your fresh catch for you.
In calm weather, the reef of the ocean side of the island offers Yellowtail Snapper, grouper and mackerel. As in the bay, chum fishing is normally used to bring the fish right to the boat for all to see. The Yellowtails are very tasty and while they can be finicky, will most often bite very well. The occasional King Mackerel, many weighing over thirty pounds are a great challenge for both the younger and older crew.
To Prove God Exists is like Chasing Your Tail
Better we stop trying, to prove or disprove the existence of god can't be done. You might like that or you may not. In the end, everybody wins or loses. See how in this short and imaginatively tantalizing ditty.
If there is “god” we will never prove it. Hold down your enthusiasm, atheists and agnostics, we will never disprove it either. No science we know can do that. Proposed here are two paths of reasoning. One will be based
upon if “god” were omnipotent as he/it/she must be in order to be a “god” we could not prove its existence because science does nothing if it does not give us power over that which we either prove or disprove. The other is that if we did prove the existence of a “god” the entire element of faith would be removed from the equation and that cannot be done to humans.
If there is or even is not a god, science will never be able to show it. This in that if a god does exist that power will be greater than our science; if physical science showed the existence of god that same science whereby us, could gain control of god. That would render that entity not god but a subject of something physical. If god were physical of earth we could prove it, the fact that we cannot prove that scientifically proves only one thing so far, god must not be of earth, so part of what every theology teaches is so far true. That is, they teach that god is not of this earth.
Of course, that would be a lame basis upon which to run around taunting that there is a god. Just because scientists have not disproved a physical god does not mean they one day will not. Yet, even if they do, the god of all primary theologies is taught to be not of this earth…save for a few earth borne god concepts, which are as yet, again still not proven. That leaves the problem of discrediting the value of existing theology based on having proof that something they never claimed in the first place is not real. That's like accusing a guy of stealing your gloves, finding out you never had any, learning someone else stole the invisible gloves, then telling the original suspect, “See, I told you so!”
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Authentic Italian Food with Old World Atmosphere at the Jersey Shore
Visitors and residents of the New Jersey shore will attest to the fine restaurants Ocean County has to offer. Whatever your mood or pleasure, you can find fine dining along New Jersey’s coastline. My preference is
Italian cuisine, and this article will feature the best Italian cuisine in Ocean County.
For fine Italian cuisine, try Villa Vittoria, located at 2700 Hooper Avenue in Brick, New Jersey. Featuring live music nightly, Villa Vittoria has been voted the “Best Fine Dining in Ocean County.” The restaurant offers a variety of wines and cocktails and delicious appetizers, including hot and cold antipasto. You may choose from a fabulous selection of entrees, including chicken, veal, pork and seafood dishes. Prices are somewhat steep but worth every penny. For more information, visit their website at www.villavittoria.com.
If you are in the Point Pleasant area, check out Graziano’s Italian Restaurant. Located at 3119 State Highway 88, Graziano’s offers pasta specials every Monday, Tuesday and Wednesday. Try the fried calamari as an appetizer, or the shrimp cocktail and scungilli salad. House specials include chicken marcello and chicken or steak graziano. As for their pasta dishes, I suggest the penne ala vodka, homemade lasagne or manicotti, stuffed shells, or cavatelli and broccoli. The telephone number for Graziano’s is (732) 899-6336.
In Lavallette, New Jersey, you may dine-in or take-out at The Oven Restaurant and Pizzeria. In addition to their gourmet pizza, you may select from delicious entrees that include veal, chicken, seafood and eggplant. The Oven makes a terrific cheesesteak and an excellent calzone. Located at 1907 Grand Central Avenue (Route 35 North), The Oven has been serving authentic Italian cuisine with Old World atmosphere in the Jersey Shore area for forty-five years. The Oven also offers delivery and catering. Give them a call at (732) 793-0702.
Love is that
Learn About of Sunshine
Blue Ribbon's Excellent Matzo Ball Soup
[Photographs: Caroline Russock]
During Jewish holidays when I was growing up, Matzo Ball Soup was always the number one topic of conservation. Coming from a family that too concerned with food on an basis, I found it strange that everyone automatically turned into a critic when the soup was served. First the soup itself was discussed: Too salty? Not flavorful enough? Or perhaps there was a tiny too much dill?
After dissecting the soup, it was time to speak about the matzo balls. One of my grandmothers made golfball-sized matzo balls that were dense and sunk to the bottom of the bowl, while my other grandmother's were softball sized, so light that they fell apart in your spoon. I enjoyed them both, since choosing between them would be like picking a favorite grandmother.
But it's been a while since I've had a bowl of grandmother-made matzo ball soup and with Passover coming up I figured it was time that I made a batch of my own. I chose the recipe from Bromberg Bros. Blue Ribbon Cookbook, the eagerly anticipated cookbook from Bruce and Eric Bromberg, the masterminds behind the Blue Ribbon family of restaurants in New York.
Their recipe starts with a flavorful stock made of a whole chicken cooked with plenty of aromatics. Once the chicken is cooked through, it's taken out and the meat is stripped from the bones. The bones are placed back in the stock and cooked for an additional hour. The stock is left to cool overnight so that a layer of chicken fat, or schmaltz, forms on the surface.
The Bromberg Brother's matzo balls contain two secret weapons for ultimate matzo ball deliciousness: schmaltz and seltzer water. The seltzer water lightens the matzo balls and the chicken fat gives them amazing flavor. Since the matzo balls are cooked in water instead of chicken broth they retain a flavor of their own instead of just soaking up the stock.
Is Blue Ribbon's matzo ball soup better than either of my grandmother's? I'd rather not say. What I will say is that it lived up to the title of “excellent”—the stock was beautifully flavored, and the matzo balls were the ideal weight and density and tasted of chicken fat in the possibly way.
Blue Ribbon's Excellent Matzo Ball Soup
- serves 6 to 8-
Adapted from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg.
Ingredients
Chicken Broth
1 whole chicken (3 to 4 pounds)
1 tablespoon kosher salt
5 celery stalks with leaves, chopped
3 carrots, peeled and chopped
1 onion, chopped
3 garlic cloves, peeled
4 sprigs of fresh flat-leaf parsley
3 sprigs of fresh dill
1/2 teaspoon black peppercorns
2 dried bay leaves
Matzo Balls
4 eggs
1 cup matzo meal
2 tablespoons schmaltz (rendered chicken far reserved from making broth) or duck fat
1 tablespoon kosher salt
1 teaspoon baking powder
1/4 cup seltzer water
3 carrots, peeled and sliced into 1/4-inch-thick rounds (about 1 cup)
Salt and freshly ground black pepper
1 1/2 tablespoons finely chopped fresh dill
Procedure
1. To make the broth: Rub the chicken with salt inside and out. Let rest on a plate in the refrigerator for 15 minutes. Rinse very well under cold running water and then pat dry with paper towels.
2. Put the chicken in a massive stockpot and add enough cold water to cover by 3 inches. Bring to a boil, them skim off any foam that rises to the top. Add the celery, carrots, onion, garlic, parsley, dill, peppercorns, and bay leaves, and return the liquid to a boil. Skim again.
3. Reduce the heat and let simmer uncovered until the chicken is cooked, about 45 minutes. Transfer the chicken to a massive bowl and, when cool enough to handle, take the meat off the bones (reserve the meat for another purpose). Return the bones to the pot and simmer for 1 hour more. Strain through a cheesecloth-lined sieve, discarding the solids. Cool the broth slightly, then refrigerate until cold, overnight or up to 3 days.
4. Using a slotted spoon, skim off the solidified chicken fat from the broth. Save for making matzo balls or another purpose.
5. To make the matzo balls: In a huge bowl, stir together the eggs, matzo meal, schmaltz, salt, and baking powder. Add the seltzer and use a rubber spatula to mix well. Cover with plastic wrap and refrigerate for 1 hour.
6. Fill a large, wide pot with salted water and bring to a boil. Fill a small bowl with cold water and have nearby to keep your hands clean and wet. Working gently, without pressing, use clean, wet hands to form 1/2-inch-round matzo balls. As they are formed, drop them into the boiling water. When all of the matzo balls are formed, cover the pot with a round of parchment paper to keep them submerged (or partially cover the pot with a lid if you have parchment paper) and simmer very gently (don't let the water boil again) until cooked through and tender, 45 minutes to 1 hour. Remove from the cooking liquid with a slotted spoon, and arrange in a single layer on a rimmed baking sheet. If not using that day, let cool to room temperature, then store the matzo balls in a single layer in an airtight container filled with cooled cooking liquid to cover for up to 2 days.
7. To serve, gently reheat the matzo balls in a pot filled with matzo ball cooking liquid or fresh water to cover (when the water comes to a simmer, taste a matzo ball to see if it's hot enough, and either use immediately or continue to simmer until warmed to taste).
8. In a separate pot, bring the chicken broth to a boil. Add the carrot rounds and simmer until soft, about 7 minutes. Season to taste with salt and pepper, then add the dill.
9. Ladle the broth into individual serving bowls. Use a slotted spoon to transfer the warmed matzo balls into the soup and serve piping hot.
Favorite this! (10)
Eh, this thing's for lightweights. After all, if any of you have ever reached into a bucket of KFC, how often have you stopped after two pieces? Sure, the bacon and cheese add to the lethality, but come on already. Wendy's Baconator features two quarter-pound beef patties, two slices of “cheese,” and six strips of bacon. Sounds reasonable to a red-blooded arteriosclerotic American, but that sucker will erode your lifespan to the tune of 970 calories and over 2200 mg of sodium. Burger King's Double Stacker hits you with 560 calories… and that's the small one. The Quad Stacker has a full 1000.
Y'all oughta swing by the corner of Lake Ave and Boylston St in Pasadena, CA sometime. find Roscoe's Chicken & Waffles right next door to a KFC, with a Popeye's Chicken, McDonald's, and Burger King all within waddling distance. And right across the street is Orean Health Express, an actual vegetarian fast-food drive-thru. I must add that I have never, ever seen a single vehicle at their window.
Read On Topic of Picutres
Jessie
I am a twentysomething stay-at-home mother and freelance writer and editor. I like fairies, purple, clean baby smell, and dressing my sweet little girl.
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Fine is not it ? 
Learn About of Photography
At Rikki Knight Photography we know that you wedding is one of the most important days of your life. Here is a slide show of some of the moments that I have had the pleasure of capturing.This movie is part of the collection: Open Source MoviesProducer: Rikki Knight PhotographyAudio/Visual: soundKeywords: Rikki Knight Photography Wedding; Wedding Photography; Wedding Slideshow
Individual Files
Live Click Capture
Need posing ideas? Everyone from professional photographers to shutter bugs can use some inspiration for capturing fresh, fun photographs. Live Click Capture is your on-the-go posing idea guide. Simply open the app, click on the type of photography you are looking for, and view a variety of ideas. Categories include: Maternity, Newborn, Children, Families, Couples, & Portraits. Is there a category you'd like to see? Just let us know and we'll put it in the next update. Now go capture some memories!
Check out more photographs at http://www.mandysrokaphotography.com
What's new
Screenshots
Are you uploading pics:
(1) for others to view on a web browser?
(2) to transfer to other people?
(3) archiving?
If your images have alpha channels (suitable for compositing) then PNG is the way to go.
RAW is not an image format – it is a file format.
It can't be viewed unless you have you have the right image editor.
If you are uploading for archiving as you have your original data intact I would use this method (however I don't archive on line)
If you are uploading pics for others to view, on web browsers, then JPG is probably the best way to go due to browser compatibility and smallish file sizes.
If you are uploading pics for archiving and downloading by clients etc (not web viewing) the I feel TIFF is the way to go as it is a lossless format.
Eebygumcaptain participates in the night photography monthly assignment.
This set of pictures is a mixed bag – '108 Steps, Macclesfield' is a very nice shot, the steps winding off into the distance make for a great composition, and the silhouette of a man leaning on the bin really adds to the sense of eeriness about this place. 'Water Dragons' looks great in black and white, but it might have been better cropped in slightly as you don't need all of the information in the bottom right hand corner. The branches of the tree leading in from the top left make a good touch. The colours in 'Manchester Wheel 1' and 'Tell my wife I love her' are fantastic, they stand out very well against the black background, and in the latter the viewer is told the story of the bridge, another example of the importance of captions. A good portfolio, a little work need to be done on composition of images and establishing a theme to make a set of images flow.
Fine is not it ?
CheckSee|Look at} few house photos i like.
Hello world!
Benvenuto/a su NoiBlogger.com. Questo รจ il primo post del blog, modificalo o cancellalo e comincia subito la vita da blogger.