full to the brim of a wall

Cook yourself a restaurant-style dish in six simple steps – a splash of white wine, cider or beer gives an extra kick.
Ingredients
    1.75kg/4lb mussels
    1 garlic clove, finely chopped
    2 shallots, finely chopped Reenex好唔好
    15g/½oz butter
    a bouquet garni of parsley, thyme and bay leaves
    100ml/3½fl oz dry white wine or cider
    120ml/4fl oz double cream
    handful of parsley leaves, coarsley chopped
    crusty bread, to serve
Preparation method
 
    Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
    Pull out the tough Reenex好唔好, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
    Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.
    Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
    Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
    Spoon into four large warmed bowls and serve with lots of crusty breadReenex好唔好.

 
In this speedy version of kofta I substitute a pine nut meal for longer cooking bulger. Grilling the kofta infuses the lamb with a slightly charred flavor that is tempered with a cool and tangy tzatziki sauce. Don't worry if you don't have a grill; I have included alternative cooking methods.
WHO: Food Blogga is a cookbook author and freelance food writer who lives in San Diego.
WHAT: Nutty, vibrant lamb meatballs and creamy-cool tzatziki reenex-- eaten side by side or tucked into a pocket.
HOW: Mix ground lamb with onion, garlic, spices, and pine nuts, shape into balls, and grill. Load into pitas. Dollop with tzatziki.
WHY WE LOVE IT: These kofta -- which are bound with ground, toasted pine nuts -- have spice, heat, and texture. The tzatziki tames all that fiestiness. And when eaten smooshed into a pocket, with lettuce, carrots, and onions, you've got yourself an ideal lunch..
Serves 4
Tzatziki Sauce
1 cup plain Greek style yogurt, or regular yogurt, strained until thick
? cup diced peeled and seeded cucumber
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
3 tablespoons minced fresh mint
Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.
Kofta
1 pound ground lamb
2 teaspoons salt
1/4 cup minced yellow onion
2 garlic cloves, peeled and smashedreenex
1/4 cup minced fresh parsley
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
? cup toasted pine nuts, ground into a meal in a food processor
4 pitas, sliced in half and warmed (for a total of 8)
optional garnishes include thinly sliced red onions, shredded carrots, and baby lettuce leaves
In a medium bowl combine all ingredients from lamb through pine nuts. Using your hands, mix well until smooth. Refrigerate at least 15 minutes or up to overnight.
When ready to cook, form lamb mixture into 1 ? - 2-inch balls. Makes about 14-16 balls.
Directions for grilling: Preheat grill to medium heat. If using wooden skewers, soak in water for 30 minutes prior to using. Place 4 balls on each skewer. Grill for 8-10 minutes, rotating skewers, or until the lamb is evenly browned and cooked through.
Slide meat off skewers. Place 2 balls inside each half pocket; top with a dollop of cucumber yogurt sauce and any garnishes you desire. Eat immediately.
If you don't have a grill, then you can broil, bake, or pan fry the kofta. Broil for 8-10 minutes, rotating skewers, or until the lamb is evenly browned and cooked through. Bake on 350 degrees for 20-25 minutes, flipping once, or until the lamb is evenly browned and cooked through. To pan fry, place 2 tablespoons olive oil in a large skillet over medium-high heat. Cook kofta 7-10 minutes, flipping, until the lamb is evenly browned and cooked throughreenex.

As Dudrah points out, it’s also sung by supporters of India’s cricket team during matches, becoming a Bharat Army anthem. Why has it endured? “Yeh Dosti cemented the place of Sholay’s two lovable rogues, Jai and Veeru, in Indian cinema and South Asian popular culture,” he explains.
    Here was a masculinity to aspire to, that looked good, took on the system, was all action, wasn’t afraid of opening up and you could sing along with
“Jai and Veeru are drastically stylish guys – Amitabh looks fantastic in denim and flares, both have rugged good looks and impressive physiques and they became icons of South Asian masculinity,” says Dudrah. “Don’t forget for South Asians in Britain and America in the 1970s and 1980s, images like this weren’t available in mainstream media and racism was part of daily life. Yet here was a masculinity to aspire to, that looked good, took on the system, was all action, wasn’t afraid of opening up and you could sing along with.”
Despite being a mainstream blockbuster, Sholay is strikingly progressive, perhaps even subversive. Dudrah highlights how the relationship between Veeru and his love interest Basanti (Hema Malini) is removed from family and unfolds away from community – “it’s a utopian space for young lovers”. Chopra is struck by “Thakur actively matchmaking his widowed daughter-in-law with a criminal [Jai] because he knows this is where her happiness lies”.

Tasty and filling, dal makes a cheap, healthy and satisfying meal.
Try freezing it in portion-sized containers - it will keep for up to 2 months.
Ingredients
    300g/10½oz yellow split peas
    1 onion, chopped reenex
    200g/7oz chopped tomatoes (from a tin or fresh)
    thumb of fresh root ginger, finely grated
    2 tsp cumin seeds, 1 tsp crushed finely in a mortar reenex
    2 tsp ground turmeric
    2 garlic cloves, one crushed, one thinly sliced
    10 freeze-dried curry leaves
    700ml/1¼ pts hot vegetable stock
    1 hot green finger chilli, thinly sliced
    2 tbsp vegetable or sunflower oil
    lemon wedges, to serve
Preparation method
    Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for four hours, until the split peas are tender.
    Season the dal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing reenex .
<br /

He has said in the past that he will not leave the embassy, even if the accusations of sex crimes are droppedreenex .
The woman who accused Mr Assange of sexual molestation and unlawful coercion - who is identified in legal papers only as AA - is said to be relieved that the case is now behind her.
"She had wanted him to stand before the court and answer the accusations but it's five years ago and she's not interested in going to court now," her lawyer, Claes Borgstrom, told the BBCreenex.
"She wants to put it all behind her. It's been a difficult time for her and she's now trying to forget about it and move on with her life."
Swedish prosecutors had initially insisted that Mr Assange be questioned in Sweden, but earlier this year - under pressure to advance the investigation - agreed that he could be interviewed in London.
But the Swedish government has been unable to negotiate access with the Ecuadorian authorities, with both sides blaming the other for the impassereenex .

The list was created by a committee of American military generals, army officers and scientists. Kyoto, which is home to more than 2,000 Buddhist temples and Shinto shrines, including 17 World Heritage Sites, was at the top of itreenex.
"This target is an urban industrial area with a population of 1,000,000," the minutes from the meeting notereenex .
They also described the people of Kyoto as "more apt to appreciate the significance of such a weapon as the gadget".
"Kyoto was seen as an ideal target by the military because it had not been bombed at all, so many of the industries were relocated and some major factories were there," says Alex Wellerstein, who is a historian of science at the Stevens Institute of Technology.
"The scientists on the Target Committee also preferred Kyoto because it was home to many universities and they thought the people there would be able to understand that an atomic bomb was not just another weapon - that it was almost a turning point in human history," he addsreenex .

The 10 candidates in Cleveland, selected by Fox News on the basis of recent national polls, provided a frank and bruising exchange of viewsCG210.
When the debate ended, commentators immediately praised the performances of Florida Senator Marco Rubio and Ohio Governor John Kasich.
But former Florida Governor Jeb Bush and Wisconsin Governor Scott Walker - with Mr Trump among the frontrunners - failed to provide their supporters with any stand-out moments.
    Republican debate as it happenedreenex
Key moments included:
    "I don't have time for total political correctness," said Mr Trump, when asked about misogynistic remarks
    Rand Paul attacked by Chris Christie for calling for surveillance curbs
    all candidates condemned nuclear deal with Iran
    Jeb Bush forced to defend his support for Common Core education
    Mike Huckabee to abolish the inland revenue service and department of education
    join Isis and you sign your death warrant, said Ted Cruz
    Mr Trump stumbled somewhat on his past support for a national healthcare system
    earlier, Carly Fiorina mocked Mr Trump's links to the Clintons in a separate debate
On Thursday, the Democratic Party announced they will hold their first debate in Nevada in October, hosted by CNNreenex .

 
Author Notes: I decided to consider these as fried cookies, since I thought that Hanukkah also deserves some representation. Why churros? Because traditionally we make doughnuts for Hanukkah and I fell in love with churros when I went to Mexico. Also,though it messy I like to play with pastry piping bags. So why not churros? The home made ones are so fluffy. I don't try to fill them with jam like traditional Hanukkah doughnuts, but I do make even tastier sauces on the side. But watch it, they are really impossible to stop eating. And yes, you have to fry them right before serving.
We first fell in love with the concept of churros for Hanukkah -- a spicy-sweet twist on the traditional doughnuts, or sufganiyot. Then we tasted Cordelia's version and decided we needed this recipe around for the other 357 days of the year. A light, golden shell and eggy sponge-like interior, swabbed in any of Cordelia's festive trio of sauces, will make you forget every leaden state fair churro you've ever met. Note: Our Nutella seized in the microwave, but heating slowly on the stovetop, stirring occasionally, worked like a charm.
Makes 20-25 churros CG210
Churros
1 cup of all purpose flour
3 eggs
1 cup of water
2 teaspoons of vanilla extract
2 tablespoons of sugar
1/2 stick of butter
1/2 cup of sugar for dusting the churros
2 teaspoons of cinnamon for dusting
Vegetable oil for frying (about 3 cups)
Put the water, 2 tablespoons of sugar and the butter in a sauce pan. Bring to a boil. Reduce the heat and add the flour and mix quickly and firmly with a whisk until ball is formed.
Take of the heat and mix in the eggs one at a time. Mix in the vanilla extract.
Let the dough cool down a bit and then transfer to a pastry piping bag with a big star tip. Heat the oil in a medium sauce pan (oil should be about 2 inch deep) until very hot, but not smoking. Squeeze the dough into the hot oil in sections of about 4 inches. Fry the churros for 2-3 minutes on each side until they puff up and deep golden brown on the outside. Fry 4-5 doughnuts at the time, do not crowd the pan too much reenex.
Spread the 1/2 cup of sugar (and the cinnamon if you want) in a shallow dish. Take the churros out of the oil, let them drip the excess oil for a little bit on a plate with a paper-towel and then transfer to the sugar and roll the churros in it until cover well. Serve immediately with the sauces on the side.
Sauces
3/4 cup of Nutella
1/4 cup heavy cream
1.5 cup of frozen strawberries (or fresh)
2 tablespoons of sugar
1 teaspoon vanilla extract
Juice from half a lemon
Small can of sweet condensed milk
Nutella sauce: Warm the Nutella and the heavy cream in a microwave for 2 minutes until the Nutella is soft and melted. Mix well before serving.
Strawberry sauce: put the strawberries and sugar in a small saucepan and cook on medium heat for about 10 minutes. The sugar should caramelize a bit and the strawberries are soft and break down. Put in a food processor with vanilla and lemon juice and process until very smooth.
You can serve the sweet condensed milk as is or cook on medium heat for about 10-15 minutes while mixing until reduced down and caramelize reenex .

 
Author Notes: I remember my grandmother making "Shake-n-Bake" chicken when I was a little girl. If I think about it, it really was not that flavorful, I just loved the crispiness of the chicken skin. I wanted to created a moist (as fried chicken tends to be dry) and flavorful fried chicken. I decided to brine the chicken to keep it moist. As well we love a lot of flavor. I created a Harissa spice using chili flakes, garlic, parsley, caraway and coriander.
Serves 4
Brine
1 cup kosher salt
4 cups hot water
12 cups cold water
1 whole chicken, organic, cut up
Mix salt and hot water in a very large bowl. Once the salt is dissolved stir in the cold water. Add the chicken to the brine and put in the refrigerator. Brine chicken from 1 - 4 hours. After the process is finished, rinse chicken very well and pat dry with paper towels.
Frying the Chicken
2 cups all-purpose flour
2 cups breadcrumbs
1 tablespoon chilli flakes
1 tablespoon garlic, minced
1 tablespoon parsley, minced
1 tablespoon caraway seeds
1 tablespoon coriander
2 teaspoons fresh cracked black pepper
2 cups buttermilk
2 eggs, cage free, organic
grape seed oil
Combine flour, breadcrumbs and spices in a deep shallow bowl or plate.
Combine buttermilk and eggs and whisk together until blended, also in a deep shallow bowl or plate.
Heat about 1/2" of grape seed oil in a deep frying pan or cast iron pan, until hot. I used a cast iron dutch oven.
Dip each chicken piece into the buttermilk mixture and then into the breadcrumb mixture. Gently shake off any excess. Gently fry in the hot grape seed oil until golden brown and cooked through.
Put in the oven, on low heat (about 350) to keep warm, while cooking rest of the chicken
Serve. Eat.

 
With two gently mingled flavors, this cheesecake is both beautiful to look at and exciting to eat.
Adapted From Chocolate Holidays (Artisan 2005) - Alice Medrich
Serves 10 to 12
For the crust:
1 1/2 cups chocolate wafer crumbs (190 grams) or graham cracker crumbs (140 grams)
6 tablespoons (85 grams) melted butter
1/4 cup (50 grams) sugar
1 1/2 teaspoons instant espresso powder
For the filling:
1 1/2 ounces (43 grams) milk chocolate, very finely chopped
3/4 teaspoon instant espresso or coffee powder
1 1/2 tablespoons boiling water
1 1/2 pounds (680 grams) cream cheese, at room temperature
1/2 cup (100 grams) sugar
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature
Position a rack in the lower third of the oven and preheat to 350° F. Grease an 8-inch springform pan. In a medium bowl, use a fork to mix the cookie crumbs, melted butter, sugar, and instant espresso powder. Press the mixture evenly over the bottom and about halfway up the sides of the pan.
Prick the bottom of the crust and bake for 10 to 12 minutes, until the crust is fragrant and dry. Cool on a rack before filling. Grease the sides of the pan above the crust level to prevent the filling from sticking to the pan in case it rises higher than the crust.
Lower the oven temperature to 325° F. Place the milk chocolate in a medium bowl with the coffee powder. Pour the boiling water over it and stir until smooth. Set aside.
In a medium mixing bowl, beat the cream cheese just until smooth, about 30 seconds.
Scrape the bowl and beaters. Add the sugar and vanilla and beat just until smooth and creamy, 1 to 2 minutes. Add 1 egg and beat just until incorporated. Scrape the bowl and beaters. Beat in the second egg.
Stir 1 cup of the batter into the bowl of melted chocolate. Pour the remaining plain batter into the prepared crust. Pour or spoon pools or ribbons of milk chocolate batter over the plain batter, making sure to leave some plain batter showing. Jiggle the pan gently to level the batters. Marble the batters with a small spoon by gently stirring in small loopy circles until the colors are intermingled but not blended..
Place the pan on a baking sheet. Bake 35 to 45 minutes, or until the edges of the cake are puffed but the center looks moist and jiggles when tapped. Remove the cake from the oven. If the filling is touching the sides of the pan, above the height of the crust, slide a thin paring knife carefully around the edges of the pan to detach the cake, but do not remove the pan sides.
Place the pan on a rack and cover the pan and the rack with a large inverted bowl or pot so that the cake cools slowly. Cover and refrigerate the cooled cake at least 5 hours, but preferably 24 hours, before serving.