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Oneida Tuscany 45-Piece Flatware Set, Service for 8
Oneida's Tuscany is impressive, polished and a performer. Tuscany's bright stylized scrolls pop against the bead blast finish, bringing visual depth to this versatile Oneida design. Crafted in true Italian styling, this flatware pattern elevates everyday dining.
Mamma Mia!--Liven up the family dinner table with Oneida's Italian-inspired Tuscany flatware pattern. Featuring flared square-edge handles with a decidedly contemporary appeal, each piece showcases a raised ribbon of oversized, mirrored scrollwork that boldly sculpts the handles' frosted centers and spills heartily off the sides. A simple, grooved line crosses each tip to provide a bit of well-tailored structure, and the 18/10 stainless steel construction keeps the two-tone look enduringly fresh and crisp without polishing.
This 45-piece set offers service for eight diners, and each place setting includes a salad/dessert fork, place fork, place knife, place spoon, and teaspoon. The set also includes a serving spoon, pierced serving spoon, meat fork, butter knife, and sugar spoon. Tuscany is dishwasher-safe and comes with Oneida's 25-year warranty. Linguini, anyone? --Kara Karll
What's in the Box
8 place settings and 5 serving pieces. Each place setting consists of: salad/dessert fork; place fork; place knife; place spoon; teaspoon. Serving pieces consist of: serving spoon; pierced serving spoon; meat fork; butter knife; sugar spoon. 45 pieces total.
In Defense of Food Book-to-Action - Multi-Ethnic Community Potluck at the Hayward Community Gardens - August 7, 2011 - 0586
Pictured Above: Indian Opo Curry made with opo squash.
Recipe for Indian Opo Curry
1 Opo (cut into small cubes)
1 tomato (cut into small cubes)
2 Tbsps of clarified butter (pure Indian Ghee)
1/4 tsp Turmeric
2-4 curry leaves (purchase in Indian markets)
1 tsp cumin seeds
1/4 tsp mustard seeds
1 tsp channa daal
2 tsps coriander/cilantro leaves
Salt to taste
In a vessel or dish, pour the ghee and heat it for a minute and add the cumin seeds, channa daal, mustard seeds, turmeric, and curry leaves. Once the seeds pop out or make noise then add the opo into the dish and mix it well with other ingredients and cook it for 5 minutes and then add the tomato and salt to taste. Stir it again and cook it for 10 minutes or until soft. In the end garnish it with the cilantro leaves.
2) General Info about the Opo Squash.
Opo is one of the best vegetables to be had all year around, especially in the summer as it's very light on the stomach and is easy to digest. In general any squash is a good source of fiber and it helps relieve constipation, flatulence and piles. Always have the Opo squash in the cooked form, raw Opo may be harmful for your stomach and intestines.
Opo is a long narrow variety of squash, very similar to zucchini in flavor, that is often considered to be of African decent, but common in southern Europe and Asia. Grown most often in warmer climates, this squash grows from 6 to 36 inches long and 3 to 12 inches in diameter. The outer skin can range in color from yellow to green while the inner flesh, which contains seeds, is firm textured and white in color. When young, the squash has a mild flavor, but as it matures the taste becomes increasingly bitter. When it is allowed to grow larger in size, it is often used as containers, thus the alternate name of "bottle gourd." It is a good squash for sauteing, stir-frying, or as an ingredient for soups and stews. It can be kept refrigerated for approximately 1 week.
In addition to bottle gourd, other names commonly referred to for this squash are: calabash, Italian edible gourd, long fruited gourd, long melon, long squash, peh poh, woo lo kua, hu lu gua, New Guinea bean, Tasmania bean, snake gourd, suzza melon, or zuzza. The name given to this squash in other countries include: yugao (Japanese), po gua (Cantonese), kwa kwa or hu gua (Chinese), upo (Filipino), cucuzzi or cucuzza (Italian), bau (Vietnamese), and dudhi or lauki (Indian).
Opo squash description from "recipetips.com"
Hayward community members completed the In Defense of Food Book-to-Action series with a celebration of fresh, seasonal food at a multi-ethnic community potluck at one of Hayward’s community treasures: the Hayward Community Gardens, located at 25051 Whitman (at Berry Avenue). The Hayward Community Gardens, in operation since 1977, have been featured in news articles and magazines, including most recently in the April 2011 issue of Sunset Magazine.
Michael Pollan encourages us to value the large community of relationships surrounding food: between plants and the soil, between the growers and the plants and animals they tend, between the cooks and the growers who supply the ingredients, and between the cooks and the people who come to the table to enjoy the meal. Community members celebrated delicious fresh and locally grown food and made new friendships by bringing food dishes they prepared at home to share with others. Community members shared information and recipes that reflected their native cultures and toured the gardens, which feature indigenous crops from around the world. Beautiful photographs of community garden crops were on display.
The In Defense of Food Book-to-Action series was supported in part by the U.S. Institute of Museum and Library Services under the provisions of the Library Services and Technology Act, administered in California by the State Librarian. Co-sponsored by the Hayward Public Library, the Hayward Farmers’ Market, Hayward Community Gardens, Friends of the Hayward Public Library, and the AAUW Hayward/Castro Valley Branch.
Mind The Gap
Kwangtung Voyage #42
Sunday 3rd July 1994: Mouth of the Seine
In 1994, I spent three months working on a container ship sailing between Europe and ports in the Indian Ocean. I recently discovered my slide photos from the trip, and have scanned some of them into my computer.
After brief stops at Marseille and Le Havre, we returned to Rouen. This time, we travelled up the River Seine by day, and were able to see the almost-complete Pont de Normandie at the mouth of the river. One of the longest cable-stayed bridges in the world, it already looked possible for a fast enough car to jump the gap.
By now, desperation was setting in on the ship. As we were so far behind schedule, food and (more importantly) beer was running out, and we would not get new supplies until Felixstowe. So at each port, it was my duty to find the nearest hypermarket and get more supplies:
"The Captain gave me some money to go ashore and get some keys cut; the others asked me to get some more beers as well. The first supermarket I found had closed down; the second had only cheap beers, not the requested Kronenbourg. However, the third place was too expensive. I eventually found the beer in a hypermarket, but by now had walked too far to be able to carry the beers back. With my remaining francs, I could either get a taxi back, or get the keys cut and strle back on foot. The Captain wasn't too impressed when I returned to the ship without any replacement keys."
To make matters worse, the World Cup had started and the TV aerial was broken, so the Irish electrician had been diverted from sorting out broken refrigerated containers to fixing the aerial so that it could pick up the matches. As Ireland were playing Holland that evening, this was an issue of the utmost urgency. However, it could not be fixed so, we ended up making a mad dash around Rouen to find a bar with a television showing the Ireland-Holland second round match. Unlike England, it seemed that bars with big screens were not popular in France, so we ended up watching the match in someone's house. Rouen did at least have an Irish bar, so we could go on to drown the inevitable sorrows after the Dutch went through.
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