"I never look back, dahling. It distracts from the now." —Edna Mode "No capes!" —Edna Mode Edna "E" Mode is one of the major characters in The Incredibles. She returns in Incredibles 2 and Auntie Edna. Edna Mode is a half-Japanese, half-German fashion designer and auteur. Known for her short stature and habit of calling everyone "dahling", she is highly accomplished at her craft and as demanding of others as she is of herself. Above all things, Edna Mode despises supermodels, "Spoiled, stupid li
Katrina is in top row, third one in from the left side. Whoever took this picture on campus, forgive me for stealing it from Facebook without crediting you! Vice President Joe Biden spoke at UW Eau Claire this week, and my daughter Katrina was chosen to be up on the stage behind him during the event, representing Advocates for Choice as the organization's president. She is very passionate about women's rights issues, and is thrilled that she got to shake the hand of the man who was so instrumental in passing the federal Violence Against Women Act that established the Office on Violence Against Women within the Department of Justice. Vice President Joe Biden said domestic violence has dropped by 60 percent since it was signed into law 18 years ago. But he also said congressional gridlock has left a strengthened reauthorization of the act in legislative limbo. Biden said in a statement issued on the law's anniversary that three women still die each day from domestic violence, one in five women have been raped and one in six have been stalked. "While women and girls face these devastating realities every day, reauthorization of a strengthened VAWA languishes in Congress. VAWA is just as important today as it was when it first became law, and I urge Congress to keep the promise we made to our daughters and our granddaughters on that day—that we would work together to keep them safe," were his words on this issue. While all eyes and ears are tuned in to the presidential candidates and their busy supporters, the drama continues in Wisconsin. Scott Walker keeps trying to take away the rights of Wisconsin citizens, but they keep fighting back. His outrageous voter ID law was thankfully deemed unconstitutional, his repealing of the Equal Pay Enforcement Act will hopefully be reinstated in the future, and the infamous attack on union workers is being fought hard and is seeing some results. From the AP: A Wisconsin judge has struck down nearly all of the state law championed by Gov. Scott Walker that effectively ended collective bargaining rights for most public workers. Walker's administration immediately vowed to appeal the Friday ruling, while unions, which have vigorously fought the law, declared victory. But what the ruling meant for existing public contracts was murky: Unions claimed the ruling meant they could negotiate again, but Walker could seek to keep the law in effect while the legal drama plays out. Walker's law, passed in March 2011, only allowed for collective bargaining on wage increases no greater than the rate of inflation. All other issues, including workplace safety, vacation, health benefits, could no longer be bargained for. The ruling means that local government and schools now must once again bargain over those issues, said Lester Pines, an attorney for Madison Teachers Inc. that brought the case. "We're back to where we were before the law was enacted," he said. Pines predicted the case would ultimately be resolved by the state Supreme Court. Unions do more than secure raises for workers, they enforce workplace safety and fight for access to health care benefits. Voting is the right of every citizen and no law should be enacted that makes it a hardship for college students and senior citizens to participate. Women have the right to equal pay, and they should be able to seek justice at the more affordable state level instead of at the federal level. Women have the right to live without fear of violence and need our help finding safe havens and getting the support they need legally, physically and emotionally. I hope the people of Wisconsin, and of the United States, continue to fight hard for their rights, because the agenda for some politicians seems to be taking away the rights our predecessors have fought so hard to establish. Let's move forward, not backward! To quote Edna Mode from The Incredibles "... Go, confront the problem! Fight! Win!"
Wisdom from Edna Mode - From the move The Incredibles
Moving to another place is either a milestone or a pain in the arse.
Ever feel like some of your favorite Disney characters are underrepresented at Walt Disney World or Disneyland? Me, too!
About This Product Once upon a time…the name Edna came to be. Our personalized art print celebrates the singular story of Edna’s remarkable journey through history, featuring a detailed account of the name’s origin, meaning and how it managed to survive the test of time. The descriptive words at the bottom of Edna’s print reflect the spirit and energy of its “Destiny Number” according to numerology. Whether Edna is a newborn, teen, or grown-up, a family member, friend, teacher, co-worker or any special someone, each story is an inspirational reminder of her core identity: Edna, that one wonderful word by which she is known. As a gift or keepsake to honor and inspire the Edna in your life, our art print makes for smart, engaging and distinctive décor. Combining typography with artistic expression, our original content is a result of years of rigorous research and carefully curated pieces of history. Every story we tell, we tell with love. Framed and unframed artwork is made to order in our California and Oregon facilities. Art prints are professionally printed on heavyweight fine art paper with archival inks for vibrant long-lasting color, clear text and crisp imagery. Each solid wood frame is handcrafted and available in smooth matte black and soft matte white painted finishes. With a buffered acid-free mat and backing to beautifully showcase your art, framing-grade acrylic glazing filters UV rays for protection and longevity. Frame is finished with a dust cover, wall bumpers and wire ready for hanging!
This cheese soufflé recipe is from Edna Lewis' cookbook, 'In Pursuit of Flavor.' Sohla El-Waylly makes this savory souffle on cooking podcast, Play Me a Recipe.
About This Product Once upon a time…the name Edna came to be. Our personalized art print celebrates the singular story of Edna’s remarkable journey through history, featuring a detailed account of the name’s origin, meaning and how it managed to survive the test of time. The descriptive words at the bottom of Edna’s print reflect the spirit and energy of its “Destiny Number” according to numerology. Whether Edna is a newborn, teen, or grown-up, a family member, friend, teacher, co-worker or any special someone, each story is an inspirational reminder of her core identity: Edna, that one wonderful word by which she is known. As a gift or keepsake to honor and inspire the Edna in your life, our art print makes for smart, engaging and distinctive décor. Combining typography with artistic expression, our original content is a result of years of rigorous research and carefully curated pieces of history. Every story we tell, we tell with love. Framed and unframed artwork is made to order in our California and Oregon facilities. Art prints are professionally printed on heavyweight fine art paper with archival inks for vibrant long-lasting color, clear text and crisp imagery. Each solid wood frame is handcrafted and available in smooth matte black and soft matte white painted finishes. With a buffered acid-free mat and backing to beautifully showcase your art, framing-grade acrylic glazing filters UV rays for protection and longevity. Frame is finished with a dust cover, wall bumpers and wire ready for hanging!
256 p. incl. front., 24 cm
"O Heidi," said Klara, "it is just as if we were riding in the sky." Illustration by Edna Cooke Shoemaker in Heidi by Johanna Spyri. Translated by Helen B. Dole. New York: Grosset & Dunlap, c1927. PZ7.S772 H30 1927
The influence of renowned Southern Chef Edna Lewis is still felt at Middleton Place, where she was the resident chef for several years. The recipes she developed for the South Carolina restaurant gave special attention to authentic Low Country cuisine, and continue to be used for both Middleton's lunch and dinner menu to this day. Edna Lewis grew up cooking with the seasons on a wood-fired stove in Freetown, Virginia and is largely credited with preserving the traditional cuisine of Southern American cooking through her cooking classes and cookbooks, including The Gift of Southern Cooking and The Taste of Country Cooking. She was also a political activist and the darling of the New York arts and literature set in the 1940s and 50s. In recipes and reminiscences equally delicious, Edna Lewis celebrated the uniquely American country cooking she grew up with in a small Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year. 'The Taste of Country Cooking' by Edna Lewis One of eight children, she left home at age 16 after her father died, and moved to Washington and eventually to New York City where she met John Nicholson, an antiques dealer who decided to open a restaurant on 58th Street, where she became the cook, preparing cheese soufflés and roast chicken. Café Nicholson became an instant success among bohemians and artists, and was frequented by William Faulkner, Marlon Brando, Tennessee Williams, Truman Capote, Richard Avedon, Gloria Vanderbilt and Marlene Dietrich among others. Lewis remained at the restaurant until the late 1950s until she broke her leg and was temporarily forced to stop cooking professionally. With encouragement from Judith Jones, the cookbook editor at Knopf who also edited Julia Child, she turned her focus to writing and was the author of three seminal cookbooks that, to quote The New York Times from February 2006, “revived the nearly forgotten genre of refined Southern cooking while offering a glimpse into African-American farm life in the early 20th century.” Her cookbooks include: The Edna Lewis Cookbook (1972), The Taste of Country Cooking (1976) and In Pursuit of Flavour (1988). Lauded as one of the great women of American cooking, and a specialist in Southern Cooking, she received an honorary Ph.D. in Culinary Arts from Johnson & Wales in 1996, a James Beard Living Legend Award — their first such award — and named 'Grande Dame' from Les Dames d'Escoffier in 1999. Dr. Edna Lewis died in 2006 at the age of 89, leaving a culinary legacy that lives to this day. Southern Pan-Fried Chicken Serves 4 Recipe courtesy of Edna Lewis, The Gift of Southern Cooking One 3 lb chicken, cut into 8 pieces and brined for 8 to 12 hours 1 quart buttermilk 1 lb lard 1 stick unsalted butter 1/2 cup country ham pieces or 1 thick slice country ham, cut into 1/2-inch strips 1 cup all-purpose flour 2 tbsp cornstarch 1 tsp salt 1/2 tsp freshly ground black pepper Brine: 1/4 cup kosher salt 1 quart water Brine the chicken. That is, soak it in a saltwater solution before cooking, which serves a twofold purpose: it helps the meat retain moisture and seasons it all the way through. To make the brine, stir kosher salt into cold water until dissolved in the proportion of 1/4 cup kosher salt to 1 quart of water. Don’t use table salt; it will be too salty. Mix enough brine to cover the poultry completely in a non-reactive bowl or pot and refrigerate for 8 to 12 hours. To prep the brined chicken for frying, drain it and discard the brine. Rinse out the bowl it was brined in. Return the chicken to the bowl and pour the buttermilk over the chicken. Cover and refrigerate for 8 to 12 hours. Place the chicken on a wire rack to drain, discarding the buttermilk. Meanwhile, prepare the fat for frying by putting the lard, butter, and country ham in a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming any foam as needed, until the butter ceases to throw off foam and the country ham is browned. Use a slotted spoon to remove the ham from the fat. Just before frying, increase the temperature to medium-high and heat the fat to 335°F. Prepare the dredge by blending together the flour, cornstarch, salt, and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then gently shake to remove all excess flour. Slip some of the chicken pieces, skin side down, into the heated fat. Do not crowd the pan and fry in batches if necessary. Cook for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through. Drain thoroughly on a wire rack or on crumpled paper towels. Serve hot, warm, or at room temperature with biscuits. The Best Biscuits Makes 12 Recipe courtesy of Edna Lewis, The Gift of Southern Cooking 1 1/2 cups all-purpose flour 1 1/2 tsp single-acting baking powder or double-acting baking powder (see note) 1/4 tsp baking soda 1/2 tsp salt 1/4 cup cold lard or vegetable shortening, cut into pieces 1/2 cup buttermilk 1 tbsp unsalted butter, melted Preheat the oven to 450°F. In a bowl, sift the flour with the baking powder, baking soda and salt. Using your fingers, work in the lard just until the mixture resembles coarse meal. Stir in the buttermilk just until moistened. Turn the dough out onto a lightly floured work surface and knead 2 or 3 times. Roll out or pat the dough 1/2 inch thick. Using a 2-inch round cutter, stamp out biscuits as close together as possible. Transfer the biscuits to a baking sheet. Pat the dough scraps together, reroll and cut out the remaining biscuits; do not overwork the dough. Pierce the top of each biscuit 3 times with a fork and brush with the butter. Bake the biscuits for 12 to 14 minutes, or until risen and golden. Serve at once with Fried Chicken. NOTES: To make your own single-acting baking powder, combine 2 tablespoons of cream of tartar with 1 1/2 tablespoons of cornstarch and 1 tablespoon of baking soda. The mix will keep in a tightly sealed jar for up to 1 month. Southern-Style Macaroni and Cheese Serves 8-10 Recipe courtesy of Edna Lewis, The Gift of Southern Cooking 1 1⁄2 tsp kosher salt, plus more to taste 8 oz hollow pasta, preferably elbow macaroni Butter, for greasing 7 oz extra-sharp cheddar, cut into 1⁄2" cubes, plus 6 oz grated 2 tbsp plus 1 tsp. flour 1 1⁄2 tsp dry mustard 1⁄4 tsp freshly ground black pepper 1⁄4 tsp freshly grated nutmeg 1⁄8 tsp cayenne pepper 2⁄3 cup sour cream 2 large eggs, lightly beaten 1 1⁄2 cups half-and-half 1 1⁄2 cups heavy cream 1⁄3 cup grated onion 1 tsp Worcestershire Heat oven to 350°F. Bring a 4-qt. saucepan of salted water to a boil. Add pasta and cook until cooked halfway through, about 3 minutes. Drain pasta and transfer to a greased 9" x 13" baking dish. Stir in the cubed cheddar cheese and set aside. Combine 1 1⁄2 tsp salt, flour, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and the eggs and whisk until smooth. Whisk in the half-and-half, heavy cream, onions, and Worcestershire. Pour egg mixture over the reserved pasta mixture and stir to combine. Sprinkle the grated cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the centre, about 30 minutes. Let cool for 10 minutes before serving. Fresh Apple Cake with Caramel Glaze Serves 12 Recipe courtesy of Edna Lewis, The Gift of Southern Cooking For the cake: 1 cup light-brown sugar, packed 1 cup granulated sugar 1 1/2 cups vegetable oil 3 large eggs 3 cups unbleached all-purpose flour 1 tsp baking soda 2 tsp ground Ceylon cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp salt 5 fresh apples, such as Granny Smith, peeled and diced into 1/2 inch pieces 1 1/4 cups not-too-finely chopped pecans 2 1/4 tsp vanilla extract For the glaze: 1/2 stick unsalted butter 1/4 cup granulated sugar 1/4 cup light-brown sugar Pinch of salt 1/2 cup heavy cream Preheat the oven to 325°F. To make the cake, put the sugars and vegetable oil in a mixing bowl, and beat until very well blended. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking soda, cinnamon, nutmeg, and salt, and gradually add to the sugar and eggs, mixing just until well blended. Stir in the apples, pecans, and vanilla, and pour into a buttered and 9-by-13-inch baking pan. Bake in the preheated oven until a skewer or toothpick inserted into the center of the cake comes out clean, about 1 1/4 hours. Begin checking after 50 minutes. Remove from the oven, and allow to cool in the pan while you prepare the caramel glaze. To make the glaze, melt the butter in a saucepan, and add both the sugars and the salt. Stir until blended, and cook over medium-low heat for 2 minutes. Stir in the heavy cream, and boil for 2 minutes, stirring constantly. Remove from heat. Use a skewer or toothpick to poke holes all over the top of the cake, and pour the warm glaze over the surface. Serve warm or at room temperature. Shrimp Grits Serves 6 Recipe courtesy of Edna Lewis, The Gift of Southern Cooking For the shrimp paste: 1 cup unsalted butter 1 pound small fresh gulf shrimp, peeled and deveined 1/2 tsp salt 1/2 tsp freshly ground black pepper 1/4 cup sherry 2 tbsp freshly squeezed lemon juice 1/4 tsp cayenne pepper For the shrimp grits: 2 cups water 2 cups milk, or more 1 cup stone-ground or regular grits 1/4 cup heavy cream 2 tablespoons unsalted butter Kosher salt Chopped chives, for garnish For the shrimp paste, heat 6 tablespoons of the butter in a large skillet until it is hot and foaming. Add the shrimp, salt, and pepper, and cook over high heat, stirring often, for 4-7 minutes, until the shrimp are pink and just cooked through. Remove the skillet from the stove and use a slotted spoon or tongs to transfer the cooked shrimp to the bowl of a food processor with the blade attachment. Return the skillet to the stove, and add the sherry, lemon juice, and cayenne pepper. Cook over high heat until the liquid in the skillet is reduced to approximately 3 tablespoons and is quite syrupy. Immediately add this to the shrimp in the food processor, and process until the shrimp are thoroughly pureed. With the motor running, add the remaining butter in pieces and process until thoroughly blended. Turn the food processor off and carefully taste the paste for seasoning, adding more salt, black pepper, sherry, lemon juice, or cayenne pepper as needed. Transfer the shrimp paste to a ceramic crock and allow to cool completely. If not using right away, cover the shrimp paste and refrigerate for up to 1 week. Refrigerated shrimp paste should be allowed to return to room temperature before serving. If it is still too dry to spread, you may work in some softened butter and salt to taste until it is spreadable. For the shrimp grits, heat water and milk in a heavy-bottomed saucepan until just simmering. While the milk and water are heating, put the grits in a large mixing bowl and cover with cool water — however, if you're using regular grits, skip this step. Stir the grits assertively so that the chaff floats to the top. Carefully skim the surface of the grits to remove the chaff. Drain the grits through a fine strainer, and stir them into the simmering water and milk. Cook, stirring often, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. Regular grits are done in about 20 minutes, but stone-ground grits require an hour or a little more to cook, and you will have to add additional milk and water as needed. As the grits thicken, stir them more often to keep them from sticking and scorching. Stir in the cream and butter and season generously with salt to taste. Remove from heat and let rest, covered, until time to serve. If the grits become too thick as they cool, reheat them, stirring in a little extra water or milk to thin. Top hot grits with a generous dollop of Shrimp Paste — for every cup of grits, stir in about 1/4 cup or more Shrimp Paste, and sprinkle some chopped fresh chives on top, if you like them. Serve as an appetizer, a supper dish with buttered toast, or a savoury side dish.
A brown sugar biscuit base topped with dates, cherries, almonds, and coconut. Baked until golden and crunchy.
A classic southern dessert table standout featuring tender layers of vanilla cake enveloped in the most perfect homemade caramel icing.
