Wintersonnenwende

Die Wintersonnenwende findet 2013 am 21. Dezember statt. Zur Wintersonnenwende erreicht die Sonne auf der Nordhalbkugel der Erde die geringste Mittagshöhe über dem Horizont. Auf der Südhalbkugel sind die Verhältnisse umgekehrt, während des dortigen Winters ist auf der Nordhalbkugel Sommer. Die Wintersonnenwende fällt in der Mitteleuropäischen Zeitzone gegenwärtig etwa gleich häufig auf den 21. und 22. Dezember; der 21. wird künftig häufiger werden.

Die Wintersonnenwende markiert den Beginn des astronomischen Winters. Zur Wintersonnenwende erreicht die Sonne im Jahreslauf ihren tiefsten Stand in Bezug auf den Meridiandurchgang. Zu diesem Zeitpunkt herrscht der kürzeste Tag und die längste Nacht, weil der größere Teil der täglichen Sonnenbahn unterhalb des Horizonts liegt. Nahe den Polarkreisen gibt es zur Wintersonnenwende einen Tag ohne Sonnenaufgang. Während dieses Zeitraums liegt die tägliche Sonnenbahn am Nordpol vollständig unterhalb des Horizonts.

Obwohl der Tag der Wintersonnenwende der kürzeste Tag ist, tritt der früheste Sonnenuntergang bereits etwa zehn Tage früher und der späteste Sonnenaufgang erst etwa zehn Tage später ein. Ursache hierfür ist die Zeitgleichung, welche die Differenz zwischen der wahren Sonnenzeit ("wahre Ortszeit") und der mittleren Sonnenzeit ("mittlere Ortszeit") eines Ortes bezeichnet.

Da ab dem 21./22. Dezember die Tage wieder länger werden, war die Wintersonnenwende in vielen antiken und frühmittelalterlichen Kulturen ein wichtiges Fest, das oft ein paar Tage vor bzw. nach dem Datum der tatsächlichen Sonnenwende gefeiert wurde. Schon steinzeitliche Kultstätten wie Stonehenge erfassten diesen Zeitpunkt mittels der relativ leicht feststellbaren Auf- und Untergangspunkte der Sonne, die zu Winterbeginn etwa im Südosten bzw. Südwesten liegen.

Zur Zeit der Einführung des Julianischen Kalenders lagen die Wntersonnenwende auf dem 25. Dezember. Das christliche Weihnachtsfest, mit dem die Geburt Jesu gefeiert wird, findet heute kurz nach der tatsächlichen Wintersonnenwende statt. Umstritten ist, ob zumindest die nördlichen Germanen um die Wintersonnenwende das Julfest feierten. (Mit Material von: Wikipedia)
source:http://www.kleiner-kalender.de/event/wintersonnenwende/15449.html

Krispy Kreme's Day of the Dozens: Buy One Dozen Doughnuts, Get Another Dozen Free Today

As far as date-related marketing gimmicks go, this has to be one of the sweetest.

In celebration of what Krispy Kreme Doughtnuts is calling Day of the Dozens -- as in December 12 or 12/12 (get it?) -- the national chain is offering a special BOGO deal.

See also: 10 Best Doughnuts in Metro Phoenix

All you have to do to get your free dozen original glazed doughnuts is print out this coupon. The coupon is good at pariticipating locations in U.S. and Canadian Krispy Kreme stores only. And only today, December 12.

You can thank the thousands of people who shared this post on Facebook last week for the deal, by the way.

Now excuse us while we go stuff our faces.

the source:http://blogs.phoenixnewtimes.com/bella/2013/12/krispy_kremes_day_of_the_dozen.php

Bears retire Ditka's No. 89 during ceremony

Mike Ditka said any real or perceived acrimony between him and the Bears organization has been "swept under the carpet" following the formal retirement of his No. 89 jersey Monday night at Soldier Field.
"I never had any (animosity), really," Ditka said during a news conference following the on-field ceremony during halftime of the Bears-Cowboys game.
"I thought that (feud) was blown out of proportion, I really do. I mean, it was some hurt, but I was never really mad at anybody. I understood it, I got it. It is nice to have that all swept under the carpet or whatever you want to say. I have nothing but admiration and respect for what they are trying to do … the front office, the ownership"

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Current Bears Chairman George McCaskey said he was pleased to extend a hand of reconciliation from the organization.
"It was my privilege to be able to ask him, and it was a thrill for me," McCaskey said Monday afternoon. "I think he appreciated the gesture. We certainly hope so.
"As Mike says himself, the last time we won it, he was the coach. And the last time we won it before that, he was a player. So nobody else besides George Halas can say that in Bears history. So it is perfectly appropriate."
Ditka appeared emotional as he recalled his career as a Hall of Fame tight end and then a Super Bowl champion coach.
"I saw Virginia (McCaskey) and she looks wonderful," Ditka said of the daughter of Bears founder George Halas. "I go back with her and (her late husband) Ed (McCaskey) to the beginning and I was a 22-year-old kid when I came to Chicago and met Mr. Halas. I was dazzled by that $12,000-a-year contract. I went out and bought a new car. I had it going."
NFL Commissioner Roger Goodell extended his congratulations and respect earlier on Monday.
"He is not only a great Hall of Famer and someone who continues to contribute back to the game of football, but he was one of those unique guys who could contribute on the field as a player and coach, and then continues to contribute to the game. I think it is a great recognition and well deserved."
Goodell appeared at an event Monday morning at Pulaski International Elementary School to help celebrate the fifth anniversary of the United States' largest in-school wellness program.
Former Bears linebacker Otis Wilson, a key member of the '85 Bears, lauded Ditka's qualities as a coach and motivator.
"I went through two (NFL) strikes — '82 and '87," Wilson said. "There were a lot of things said on both sides. But the one thing that has remained constant since Mike Ditka first came here … he said: 'We're going to the Super Bowl. Put a chip on your shoulder and we're going to win.' And that's what he was all about.
"I respect him for that and it came true. I kept saying: 'I am going to be one of those guys who is going to be here.' And he has been a consummate professional. I've got no problem with Mike Ditka. I mean, I had a chip on my shoulder when I played. I only wish the guys played like we did back in the day. But it's a different game now and Mike's getting his just due. I'm happy for him."

CAKE

How to Make Cake in a Pressure Cooker - Step by Step Pictures

"How do I bake a cake in a pressure cooker?" This is the most often asked question in comments, emails, and messages on this blog. I postponed baking in a pressure cooker because, frankly, I was scared to try it. I vaguely remember my aunt cautioning me against it when I was a child and I have read on quite a few blogs that, yes, you can definitely bake a cake in the pressure cooker but it's not very good for your cooker and it may compromise its safety.

Eggless Vanilla Cake with Tutti Frutti - made in a Pressure Cooker

Technically, I didn't see what the issue was but I did have this (probably) irrational fear of making a cake in a pressure cooker, especially since I had a perfectly functioning and good oven. But I ventured forth last weekend and made a cake from scratch in a pressure cooker, and let me tell you, there's really nothing to fear, just a few things to remember. So here goes.

HOW TO BAKE CAKE IN A PRESSURE COOKER

1. Decide on a good, uncomplicated recipe for your pressure cooker cake. I will share the recipe of the cake in the picture above very soon but I would guess that pretty much all cake recipes will work well in a pressure cooker too. Prepare the batter and set aside.

2. Use a pressure cooker that's at least 3 litres, but 5 litres is a good size and what I would recommend.

3. Remove the gasket (the rubber insulation thing) on the lid of your pressure cooker. This is an important step. You also do NOT need the whistle.

4. My pressure cooker came with this stand that goes at the bottom of the cooker pan. It distributes heat more evenly and is especially useful when baking in the pressure cooker. If you don't have, try to find a substitute. Maybe a small, thick steel plate would do the job as well.

It's better not to have the cake pan touch the bottom of the pressure cooker directly since that may cause the bottom of the cake to cook more rapidly. Another option is to place the pressure cooker on a flat griddle or tawa and cook the cake. It's just an insulation between the flame and the bottom of the cooker to protect the cake.

5. Another important thing to remember is, do NOT add any water to the pressure cooker pan for baking a cake. If you do, you will be steaming the cake (which is fine to do - here's my method of steaming a cake) but here we are trying to create an oven-like environment using a pressure cooker, as much as possible. The heat generated in the pressure cooker wil be enough to cook/bake the cake.

6. Before starting to bake the cake, you need to pre-heat the pressure cooker. For this, just place the lid (without gasket) on the pressure cooker (which should contain no water) and cook on high heat for 2 mins.

7. Now you can put the cake batter in. Make sure to use a cake pan that fits comfortably in the pressure cooker without the sides touching. Use a pot-holder since the cooker will be hot because of the pre-heating.

After placing the batter in, close the lid and cook on medium heat for 5 minutes and then lower the flame to just a simmer. The cake, depending on the size of your cake pan and pressure cooker, will take anywhere between 45 minutes to 1 hour to bake.

IMPORTANT NOTES:

1. A pressure cooker is not meant for baking or using in the manner described above so consider that before using it to make a cake.
2. I don't expect it will burst into pieces while cooking (I was very worried about this though, without reason) but it may compromise the quality of the safety valve on the lid and the high heat may cause the handle and other parts to deteriorate a bit.
3. Using your pressure cooker to bake once or twice a year is probably okay but not regularly. If you bake anything more than once a month, I recommend buying an oven. It will be worth it and your options are much wider than using a pressure cooker to bake.
4. Always check manufacturers instructions to make sure your make and model of pressure cooker can handle this. I am not sure how a steel pressure cooker will behave, mine is a basic 5 litre aluminium one. It's probably best not to do this in a non-stick pressure cooker since dry-heating a non-stick surface without water or oil is not advised.

How to make Pizza on Tawa

How to make Pizza on Tawa

Strain maida in any utensil; add dry instant yeast, olive oil, salt and sugar. Mix all ingredients well with help of lukewarm water knead the flour. Knead the dough for 5-7 minutes until it becomes soft. Grease a bowl and place dough in it for 2 hours so that it gets fermented well. Dough for making pizza is ready.
Prepare topping for the pizza:
Cut capsicum, remove all its seeds and slice it thinly. Cut baby corn in small round pieces. Cook vegetables for 2 minutes.
Take half amount of pizza and make a round ball. With help of dry maida make a ½ cm thick chapatti with a diameter of 10-12 inch.
Preheat a pan or tawa. If you are not using non stick pan, then grease it with little oil and place pizza inside it. Cover it and cook for 2 minutes or until the lower side gets little brown.

Flip it up side down and reduce the flame to minimum. Garnish pizza with topping. Firstly layer pizza sauce and then place capsicum and baby corn on the pizza. Sprinkle mozzarella cheese as well.
Cover pizza and cook for 5-6 minutes on medium flame until the cheese gets melted and the lower side gets little brown.  Keep checking after every 2 minutes.
Very delicious pizza is made. Sprinkle some herbs on top of the pizza. Serve pinning hot pizza and enjoy eating it.
Suggestion:

• Choose pizza topping as per your taste and desire like corn, olives, paneer, tofu or onion. Any cooking oil can be used for mixing in dough.
• If you are using dry yeast instead of instant yeast, then mix it in sugar and lukewarm milk so that it becomes active.

Good Food Chicken

Chicken's many plus points - its versatility, as well as the ease and speed with which it can be cooked - make it one of the most popular meats around. It's lower in saturated fat than most meats, especially if the skin is removed, and has a high level of good quality protein, as well as B vitamins, iron, copper and selenium.
The pale flesh has a close texture and a mild flavour that pairs up well with many different ingredients. Never eat raw chicken, and always thoroughly wash your hands, utensils and cutting board as soon as you've cut or handled raw chicken.

Availability

All year round.

Choose the best

As is the case with all meat, buy your chicken from a source that you trust - a good supermarket, local butcher, farmers' market or shop, or a website mail order company. Of those five sources, the last four will usually be able to tell you the most about the chicken - where it comes from and how it was reared. Traceability like that will give you assurance that the chicken has been humanely treated while alive; the higher the standard of welfare by which a chicken was reared, the better the quality of the meat.
Organic chicken is the most expensive, as the most stringent farming standards should have been adhered to at all stages of the animal's life, including being allowed to roam outside during the day and being fed a mainly organic diet. As they are allowed to mature slowly (up to 14 weeks) their flesh is firm and flavourful, though, because they have had lots of exercise during their lives, they may be less plump than indoor-reared birds.
Free-range chicken should have had some access to the open air and they are cheaper than organic. Corn-fed chicken have a bright yellow skin, a result of having been fed corn or maize. The colour looks good, but fades on cooking, and doesn't make much difference to flavour.
Battery (or 'factory') reared chicken (sometimes called 'broilers') are the most commonly available kind. They are rarely labelled as such, but the extremely low price is a giveaway. Although such chickens are very affordable, the conditions they experience in their brief lives (up to 6 weeks) may be extremely grim, packed at high densities, with little room to move around and little or no access to sunlight - all of which produces a noticeably inferior and often quite fatty meat.
Read more about animal welfare in general at the Soil Association.
Various breeds are available. Look out for slow-growing British breeds with firm, flavourful meat such as Oakham White, Cotswold White or Gold and Devonshire Gold or Red. French breeds, such as poulet de bresse, poulet d'or, poulet noir and poulet anglais are also very good, with succulent, strongly flavoured flesh.
Whole birds are good for roasting or barbecuing. Other portions are also available (either skin on or off, on the bone or boneless), including breasts (fry, saut´, grill or barbecue); drumsticks (grill or barbecue); thighs (barbecue or use in casseroles or stirfries); and wings (barbecue or roast).
Whichever breed, type or cut of chicken you choose, look for birds or cuts that have clear, soft skin, without bruising, blemishing or tears. Look also for brownish-red 'hock burn' on the skin on the legs, as this may be a sign that the bird has not been kept in the most satisfactory conditions during growth.

Prepare it

If desired, certain cuts of chicken can be marinated before cooking, to add flavour and moisture and to tenderise a little further - slash the skin a couple of times to help the marinade penetrate further.
Before it goes in the oven, chicken should be at room temperature, so take it out of the fridge (1 hour for a whole chicken; 30 minutes for a cut) before cooking. Keep it covered, in a cool place.

Store it

Fresh chicken goes off very quickly, especially if the weather is warm, so should be stored in the fridge as soon as you get it home. Take off all the wrappings, then wipe it all over (and inside the cavities) with kitchen paper. If it has come with giblets (the neck, gizzard, heart and liver) these should be removed and kept in a covered bowl in the fridge. Put the chicken on a tray or a plate wide and deep enough to contain any blood or juice that might seep out. Cover loosely with foil. Make sure the chicken is stored in the fridge doesn't touch any food that's to be eaten raw, or meat that is already cooked.
Whole birds and pieces of chicken will keep for up to 2 days. Chicken liver or minced chicken should be cooked within 24 hours of purchase.
Giblets can be used to make gravy and stock (but leave the liver out, as it can create quite a bitter taste) or stuffing, and should be cooked within 2 days of purchase.

Cook it

Roast at 200C/180C fan/gas mark 6 (whole chicken: 25 minutes per 500g, plus an extra 25 minutes; breasts, 15 minutes; thighs and wings, 40 minutes). Grill or barbecue (breast, 7-10 minutes; cubes or strips, 5-7 minutes; drumsticks and thighs, 25-30 minutes; wings, 40 minutes). Stir fry (cubes or strips, 5-7 minutes). Always check that there is no pink meat and that the juices run clear (pierce with a sharp knife or skewer) before serving.
THE SOURCE :http://www.bbcgoodfood.com/glossary/chicken

pumpkin

United States Colonists learned to grow and use pumpkins from Native Americans. Pumpkin and the pie made from it became a National Thanksgiving tradition (the holiday was even delayed once because molasses for the pie was not readily available). Pumpkin is a member of the gourd family which also include muskmelon, watermelon and squash. It has orange flesh (and usually an orange exterior) with a mild, sweet flavor with edible seeds (pepitas) when husked and roasted.
plural: pumpkins

Ingredient

Season: available year-round

How to select: They can grow to over 100 pounds, but only the smallest sizes have tender flesh suitable for eating. Select pumpkins that are free of blemishes and heavy for their size. Pureed pumpkin is also available canned.

How to store: They will keep whole at room temperature for a month, and in the refrigerator for three.

How to prepare: bake.

Matches well with: apples, bacon, bourbon, brown sugar, butter, caramel, cinnamon, cloves, cocnut, Cognac, crea, duck, garlic, ginger, Gruyere cheese, honey, leeks, mace, maple syrup, mint, molasses, mushrooms, nutmeg, nuts, olive oil, onions, pecans, pepper, pumpkin seeds, rum, sage, sherry, sour cram, sugar, thyme, vanilla, vinegar, walnuts, yogurt