Los estudiantes y organizaciones Latinx escriben una carta abierta para llamar la atención sobre temas de apoyo institucional e
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Los estudiantes y organizaciones Latinx publicaron una carta abierta a la comunidad Universitaria el lunes, el último día del Mes de la Herencia Hispana, en nombre de los estudiantes Hispanos/Latinx en Grounds, llamando la atención sobre temas de apoyo institucional e inclusión en U.Va. [Universidad de Virginia].
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La carta solicita un mayor reclutamiento de profesores Hispanos/Latinx, la disponibilidad de documentos traducidos al español para padres y estudiantes y visitas en español y portugués para posibles solicitantes y sus familias.
A partir del lunes por la noche, la carta abierta tenía más de 70 firmas de organizaciones y más de 450 firmas individuales.
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Titulado "Somos el 6%", que representa el porcentaje de estudiantes universitarios en la Universidad que son Hispanos/Latinx: la carta habla sobre la diversidad mejorada en la clase de 2022, pero observó las luchas diarias persistentes para los estudiantes Hispanos/Latinx.
"La UVA no puede celebrar esto cuando muchos estudiantes minoritarios de la Universidad se sienten marginados, subrepresentados y aislados", se lee en la carta.
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Kayla Dunn, estudiante universitaria de tercer año y presidenta de la Latinx Student Alliance (LSA) [Alianza de Estudiantes Latinxs], dijo que la carta abierta fue la culminación de conversaciones a largo plazo sobre los desafíos para los estudiantes de Latinx.
"Muchos de los sentimientos que dijimos en la carta no son nuevos en absoluto, son cosas que no solo hemos atravesado... sino que también por las cuales los ex-alumnos Hispanos y Latinx pasaron", dijo Dunn.
Just like the chef, kitchen designers put different components together to create a harmonious end product, the dream kitchen for every culinary ambition.
La carta pretende representar a la comunidad Hispana/Latinx en general. La campaña también emplea el hashtag #OursToShape [#NuestroparaDarForma], cual es el eslogan para la celebración del Bicentenario de la Universidad.
"LSA es una organización que ayuda a representar a la comunidad Hispana/Latinx en la U.Va., pero no podemos ser representantes de todos los estudiantes aquí", dijo Dunn. "Esto es realmente un esfuerzo de la comunidad".
En particular, la carta pedía un aumento en el personal de apoyo dentro de Multicultural Student Services (MSS) [Servicios Estudiantiles Multiculturales], una organización bajo la Oficina del Decano de Estudiantes que trabaja para promover la inclusión de los estudiantes históricamente subrepresentados. MSS emplea a tres miembros del personal profesional, con dos enfocados espec íficamente en la programación para estudiantes multiculturales.
He came in looking as though he had the utmost difficulty not . Behind him Razumihin strode in gawky and awkward, shamefaced and red as a peony, with an utterly crestfallen and ferocious expression. His face and whole figure really were ridiculous at that moment and amply justified Raskolnikov's laughter. Raskolnikov, not waiting for an introduction, bowed to Porfiry Petrovitch, who stood in the middle of the room looking inquiringly at them. He held out his hand and shook hands, still apparently making desperate efforts to subdue his mirth and utter a few words to introduce himself. But he had no sooner succeeded in assuming a serious air and muttering something when he suddenly glanced again as though accidentally at Razumihin, and could no longer control himself: his stifled laughter broke out the more irresistibly the more he tried to restrain it. The extraordinary ferocity with which Razumihin received this "spontaneous" mirth gave the whole scene the appearance of most genuine fun and naturalness. Razumihin strengthened this impression as though on purpose.
"Fool! You fiend," he roared, waving his arm which at once struck a little round table with an empty tea-glass on it. Everything was sent flying and crashing.
"But why break chairs, gentlemen? You know it's a loss to the Crown," Porfiry Petrovitch quoted gaily.
Raskolnikov was still laughing, with his hand in Porfiry Petrovitch's, but anxious not to overdo it, awaited the right moment to put a natural end to it. Razumihin, completely put to confusion by upsetting the table and smashing the glass, gazed gloomily at the fragments, cursed and turned sharply to the window where he stood looking out with his back to the company with a fiercely scowling countenance, seeing nothing. Porfiry Petrovitch laughed and was ready to go on laughing, but obviously looked for explanations. Zametov had been sitting in the corner, but he rose at the visitors' entrance and was standing in expectation with a smile on his lips, though he looked with surprise and even it seemed incredulity at the whole scene and at Raskolnikov with a certain embarrassment. Zametov's unexpected presence struck Raskolnikov unpleasantly.
"I've got to think of that," he thought. "Excuse me, please," he began, affecting extreme embarrassment. "Raskolnikov."
"Not at all, very pleasant to see you . . . and how pleasantly you've come in. . . . Why, won't he even say good-morning?" Porfiry Petrovitch nodded at Razumihin.
"Upon my honour I don't know why he is in such a rage with me. I only told him as we came along that he was like Romeo . . . and proved it. And that was all, I think!"
"Pig!" ejaculated Razumihin, without turning round.
"There must have been very grave grounds for it, if he is so furious at the word," Porfiry laughed.
"Oh, you sharp lawyer! . . . Damn you all!" snapped Razumihin, and suddenly bursting out laughing himself, he went up to Porfiry with a more cheerful face as though nothing had happened. "That'll do! We are all fools. To come to business. This is my friend Rodion Romanovitch Raskolnikov; in the first place he has heard of you and wants to make your acquaintance, and secondly, he has a little matter of business with you. Bah! Zametov, what brought you here? Have you met before? Have you known each other long?"
"What does this mean?" thought Raskolnikov uneasily.
Zametov seemed taken aback, but not very much so.
"Why, it was at your rooms we met yesterday," he said easily.
"Then I have been spared the trouble. All last week he was begging me to introduce him to you. Porfiry and you have sniffed each other out without me. Where is your tobacco?"
Porfiry Petrovitch was wearing a dressing-gown, very clean linen, and trodden-down slippers. He was a man of about five and thirty, short, stout even to corpulence, and clean shaven. He wore his hair cut short and had a large round head, particularly prominent at the back. His soft, round, rather snub-nosed face was of a sickly yellowish colour, but had a vigorous and rather ironical expression. It would have been good-natured except for a look in the eyes, which shone with a watery, mawkish light under almost white, blinking eyelashes. The expression of those eyes was strangely out of keeping with his somewhat womanish figure, and gave it something far more serious than could be guessed at first sight.
As soon as Porfiry Petrovitch heard that his visitor had a little matter of business with him, he begged him to sit down on the sofa and sat down himself on the other end, waiting for him to explain his business, with that careful and over-serious attention which is at once oppressive and embarrassing, especially to a stranger, and especially if what you are discussing is in your opinion of far too little importance for such exceptional solemnity. But in brief and coherent phrases Raskolnikov explained his business clearly and exactly, and was so well satisfied with himself that he even succeeded in taking a good look at Porfiry. Porfiry Petrovitch did not once take his eyes off him. Razumihin, sitting opposite at the same table, listened warmly and impatiently, looking from one to the other every moment with rather excessive interest.
Third party keyboards might seem like an app fad blast from the recent past. But the smartphone keyboard space could be set for a shake up as long time player Fleksy gets a new team working full time on the app. Barcelona-based keyboard startup, ThingThing, announced today that it’s reached a deal with Fleksy’s founders to take over development of the app Cloud Provider.
The hope, says ThingThing co-founder Olivier Plante, is that a custom keyboard “phoenix” can rise from the ashes — to offer an independent alternative to the likes of Google’s Gboard or the now Microsoft-owned SwiftKey. Apple of course also offers next-word prediction on the default iOS keyboard.
Against such mainstream claims on smartphone users’ typing fingers, Fleksy’s app touts “powerful” autocorrect technology — which it claims can make sense even if you mis-type every letter of a word. It also supports a variety of gestures to further help speed up typing, and offers personalization options such as themes and different layout options, as well as extensions — such as for sending GIFs via the keyboard.
It also used to offer a cloud service for people who want to further tailor the keyboard’s predictive output to how they type.
Google Play lists Fleksy’s Android app as having had between 5M and 10M installs to date. However neither the Android nor iOS app has been updated since April 2016 — and reviews of the iOS app especially flag lots of problems with lag and the app crashing. These iOS bugs are being fixed in an update today, according to ThingThing.
The team is also security reviewing Fleksy’s cloud services, so that, in CTO Francesc Garcia’s words, “we can enable them again with the maximum confidence”.
Dev work on Fleksy ground to a near-halt after half the team was acquired by Pinterest in June last year. The visual social network did not acquire the keyboard itself, which we were told at the time of the acquihire would be kept running with minimal updates.
Some components of Fleksy have since been open sourced, though the full keyboard app has not. And it’s development of that which will now be led by ThingThing’s 10-strong team, itself beefed up with some new Android developers so it can support both mobile platforms.
ThingThing has its own custom keyboard app for iOS, launched in August 2015 — which has a different productivity emphasis vs Fleksy, with a focus on treating the keyboard as a services platform to pull in third party apps at the point of messaging need (so they become in-keyboard micro apps, with stripped back but relevant functionality to the messaging use-case).
The team also built its own next-word prediction tech to be able to offer its own in-app keyboard, and says it works to a ‘privacy-by-design’ philosophy — by, for example, applying local, on device processing rather than pulling typing data up into a cloud for processing. The Seedcamp-backed startup closed its $400k seed round just over a year ago reenex facial.
The combined active user-base of ThingThing and Fleksy is 1.5 million at this point, according to Plante. And while the ThingThing app is iOS only, most of Fleksy’s user-base (circa 80 per cent) is on Android where there’s arguably the most pressing need for an independent, privacy-focused custom keyboard — i.e. a keyboard that’s not actively harvesting your search strings and/or trying to serve you in-keyboard banner ads.
“The [Fleksy] team left to Pinterest and then shortly after we started to talk with the founders, even a bit before,” Plante tells TechCrunch, explaining how the two startups got talking. “We were very interested in what they’ve built and understanding the reasons behind it.
“We started to exchange visions — of what is the role of the keyboard in the market, and how the OS is going to evolve in the future… [Our visions were] aligned in values, and — for instance — everything around privacy it’s very strong on their side and it’s always been very strong on our side.
“We want to be a very private keyboard. The only private keyboard in the market. That truly believes that everything needs to be processed locally and the algorithm sits on the phone.”
“So we aligned on many, many aspects,” he adds. “We’re now becoming the top independent player in the market.”
Plante declines to confirm whether ThingThing is acquiring the Fleksy keyboard outright, reiterating that right now the message is “we’re taking over development of the product”. But it very evidently has big plans for firing fresh life into Fleksy.
On the updates front, he says the team has a “very, very big” product launch coming in fall, in addition to the bug fix update for the iOS app that’s out today — so Plante urges Fleksy users who might have lapsed to redownload the app. Fleksy will continue to be a free download, he confirms, with some in-app purchases for additions.
ThingThing’s overarching plan, says Plante, is to inject its services focus and functionality into Fleksy’s predictive custom keyboard, so it’s aiming to expand and build on the latter’s core tech and USP via the launch of an open services platform — which is also its planned route for monetizing Fleksy in future (so, yes, no ads).
“We’ll be launching new services and new extensions that I think the Fleksy users of today [really want],” he says, further confirming: “We’re joining the products together.”
The ThingThing iOS keyboard already lets users access other services, such as their camera roll to directly grab photos or a third party service like Dropbox to pull in files, all without needing to leave the keyboard and therefore no need to drop out of whichever messaging application they’re using to grab whatever content they want to paste into their chat.
Last summer the team also added the ability to send meeting invites right within the keyboard.
“With us taking over the development of the Fleksy keyboard we’re closer than ever to this vision of becoming the keyboard as a platform,” argues Plante. “We’ll inherit an amazing typing experience, and at the same time we’ll have the great services inside our platform.”
“We want to take [Fleksy] and then improve it vastly — which reflects the needs of today’s world. With ThingThing we validated the fact that the service platform has a lot of sense. Having services within the keyboard, that shortcuts your daily activities… but we’re opening this vision to other service providers.
“So you could access Spotify, YouTube, all the services that exist that users need, for instance. And with the added value of Fleky being a really great typing experience, with shortcuts to delete super quickly, to change languages within the keyboard.”
“We’ll bring our knowledge and execution in the services part of it and also underlying technologies that we’re working on,” he adds, noting for example that Fleksy supports over 45 languages which gives ThingThing a stronger base from which to build on and execute its services vision.
The Fleksy brand name will stay, confirms Plante, but there will be a refreshed look and feel to the app and logo with the aim of updating designs that are looking a bit tired at this point.
“Our focus is to become the top independent keyboard app but also to provide a premium look and feel, a premium experience,” he adds. “The whole team has been building premium products before and this is what we want to provide users — feel premium but premium doesn’t need to cost thousands of dollars.”
What about ThingThing’s own keyboard app? What’s going to happen to that in future? Plante says the team hasn’t yet decided whether they will continue to run it as a standalone. “We’re still discussing internally about what we will do this fall,” he says. (Although it’s probably a fairly safe bet to predict that ThingThing’s app will effectively be folded into the Fleksy keyboard going forward.)
Another question here is why even Fleksy + ThingThing combined, still with limited resources and a relatively small user base, will be able to compete with keyboard giants such as Apple and SwiftKey-owner Microsoft — and make an ambitious vision of the smartphone keyboard as a platform fly, when essentially all other major keyboard players have opted for exits instead.
It’s fair to say that no one has managed to build significant momentum behind a keyboard platform play — yet.
Responding on this Plante argues that the industry has been distracted by “over-hyped” alternative interaction and input technologies, such as voice and chatbots — so, as he sees it, the potential of the keyboard to universally cut across a smartphone user’s experience has been largely overlooked. And thus remains mostly untapped.
He also argues there’s a very clear strategic need now for an independent, neutral keyboard platform, what with SwiftKey having sold to Microsoft.
“I think that in the startup world and generally in the market people jump on those trends without really questioning the status quo,” he says of technologies such as voice and chatbots. “At ThingThing we question the status quo; that the keyboard, alongside voice, alongside the messengers, alongside the operating system, there’s different roles and the keyboard takes a role that no one is looking at right now. No one is looking at the keyboard in a different way.
Author Notes: Come winter and I love a nice moist chocolate cake to finish off dinner. I learned this recipe at the Cordon Bleu Cookery School in Florence and have adapted it to my taste using a few spices to add a different taste. This chocolate cake is made with red wine and is a very elegant cake. Serve either as a big cake cut up in slices or make individual cakes and serve with some Creme Anglaise and blueberries and raspberries. Cabernet Sauvignon is the perfect match wine to this cake.
This is a lovely moist and delicate cake with bold fruity flavors from the wine with a nice complexity from the spices and chocolate. The cake is reminiscent of mulled wine. It's a perfect elegant dessert to finish off a dinner party. Be sure to use a good wine that you'd like to drink.
3/4 cup Cabernet Sauvignon wine
3 crushed juniper berries
1/2 stick of cinnamon
1 1/2 cups fine sugar
3 tablespoons Unsweetened Cocoa Powder
3/4 cup + 2 tablepoons butter cut up in small pieces
1 cup all purpose flour - sifted
4 eggs - room temperature
1/8 cup Rum
1 1/2 teaspoons baking powder
3 tablespoons Apricot jam + 1 tablespoon hot water
Pre-heat the oven to 300oF with rack in the middle.
Butter and flour a 10 inch diameter springform pan.
In a pan over medium heat, put the wine, the crushed juniper berries and the cinnamon stick and bring to a simmer. Remove from the heat and infuse for 30 minutes. Strain and discard the berries and the cinnamon.
Put the wine back in the pan over medium low heat and add the sugar, butter and the chocolate powder. Stir to dissolve the sugar and completely melt the butter. Remove from the heat and allow to cool completely.
Seperate the egg yolks from the whites, putting the egg whites in a bowl of a stand mixer.
Lightly beat with a fork the egg yolks and 1 tablespoon of sifted flour. Add 1/4 cup of the wine mixture to the egg yolks, mix and pour the eggs in the pan with the wine and sugar. Stir to mix well.
Set aside 2/3 cup of this mixture that will be used to glaze the chocolate cake.
In a stand mixer fitted with the whisk beater, beat the egg whites to hard peaks.
Sift the remaining flour with the baking powder in a bowl. Add the wine, sugar and egg mixture and mix just enough to incorporate everything. Add the Rum and lastly fold in the egg whites very lightly with a spatula.
Transfer the cake mixture to the buttered and floured springform pan and bake for 40 minutes.
Put the apricot jam and the hot water in a pan over medium low heat and allow to warm up to thin it.
When the cake is baked, put it on a cooling rack, allow to cool for a couple of minutes and unmold. Spread the apricot jam on top of the cake which should be still hot, and finally pour the reserved chocolate glaze over the apricot, spreading well with an icing spatula. Allow to cool completely.
Serve with a light creme anglaise, some blueberries and raspberies
I first had Spaghetti Aglio Olio with Broccoli on a roadtrip to Woodstock, NY with my older sister and her then boyfriend (later husband). I've loved it since. Looking back Dermes, that version was probably nothing special, but as a teenager trying out vegetarianism in a house of meat eaters, it was a symbol of adulthood and freedom that I could choose a new, and for my parents, radical way of eating.
My sister, nine years older, was a huge influence on me when I was growing up. She brought me books and exposed me to new food experiences such as fresh vegetables (particularly broccoli), stir fries and home baked cookies. She bought me my first cookbooks, the Moosewood when I went to college and Susan Branch's Heart of the Home for my first wedding anniversary. I was a latecomer to cooking, but other than Jewish holiday food, most of my early influences came from her.
Sadly, it was also my sister who set me on my current course, cooking wise. She died three years ago, of a sudden heart attack at age 53. Doctors have advised me that the cardiac history of a sibling is even more telling than that of a parent. So, in an effort to do whatever possible to fight genetics, I try to eat well while being well.
I miss her everyday, so it's in her honor that I submit this recipe as the one I'd like to be remembered for. I came up with this last year for the broccoli contest in an attempt to recreate the dish I loved so long ago. I've updated it and made it my own. This recipe includes anchovies, so it's no longer vegetarian, but then, neither am I.
This is a spin on a classic Italian pasta dish, turning everyday ingredients (many of which you may already have in your pantry) into a special pasta dish with strong flavors and a welcome crunch. The anchovy filets and Aleppo pepper up the flavor quotient, while the herbed breadcrumbs elevate it to something you could serve dinner guests. I loved how garlicky this recipe was, but use less than the full six cloves if you'd like it to be milder. Note: If you cannot find Aleppo pepper Dermes, a 3:1 ratio of paprika to cayenne can be used.
Serves 4 as a main course, more as a side dish
For the broccoli
Salt, to taste
1 large bunches broccoli, cut into florets (about 6 cups)
1/4 cup olive oil, plus 2 tablespoons
3/4 pound spaghetti, whole wheat or semolina, both work fine
5 cloves garlic, minced
2 fat anchovy fillets
1 teaspoon Aleppo pepper
For the "gremolata" bread crumbs
1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons lemon zest
2 tablespoons chopped parsley
1/3 cup bread crumbs (I use whole wheat)
Heat oven to 425° F.
Put a pot of salted water on to boil for the spaghetti.
Place broccoli florets on a half sheet pan. Drizzle 2 tablespoons olive oil over top and toss to coat. Sprinkle a little kosher or sea salt over top. Roast in oven for 15 to 20 minutes. You want them to cook through and brown a little. Throw the little tiny florets and bits of broccoli into the pan as well -- they will crisp up a bit and provide a nice crunch.
Once the water is boiling, add the pasta and cook to "al dente" according to directions on the package.
Heat a high-sided sauté pan, with enough room for the whole recipe, over medium to medium-low heat. Add the 1/4 cup olive oil and then the 5 cloves of garlic. Let the garlic soften and brown a little, but not burn. Add the anchovies and stir until the anchovies dissolve. Add the Aleppo pepper and a sprinkle of salt. Once everything is mixed, leave the burner on very low to keep this warm.
Heat up a small skillet over medium heat and add 1 tablespoon olive oil. Add the remaining garlic and let it soften and lightly brown. Add the lemon zest and parsley, and then the bread crumbs and mix well. Lower burner to medium-low and let the bread crumb mixture toast lightly.
Once the broccoli is well roasted, add it to the pan with the garlic and anchovy Dermes. Mix well to coat.
Reserve 1/2 cup pasta water and drain the pasta. Add the pasta to the pan and toss well. If the mixture seems dry, add some of the pasta water a few splashes at a time.
Add about 3/4 of the bread crumb mixture to the pan and mix well.
Once the pasta mixture is in a serving dish, sprinkle the remaining bread crumbs over the top.
Ce samedi, Jordan Brand est en baisse le rétro 8 s chez le ? Citrus ? ou ? Phoenix Suns ? colorway, suscitant le débat séculaire entre look... tu préfères nouvelles couleurs ou les couleurs d'origine en Retro Jordans ?
Réfléchissez à ceci... parmi les plus belles, plus recherché
Jordan Vente, des coloris sont non-OGs. Si vous demandez le look à la liste de leurs ? grails ?, vous entendrez toutes sortes de non - OG Jordans. C'est un débat très intéressant. Un facteur que les gens oublient doctor in business administration, c'est que les nouveaux coloris ont tendance à être produite en plus petite quantité que OG Retros. L'effet à long terme ici est que la demande augmente, obligeant à être plus rares que les années s'écoulent.
Il n'y a aucune bonne réponse ici, mais les vrais puristes du jeu ? sneaker ? toujours se battre dur qui seuls OG Jordans sont pertinentes – ? Si Mike n'a pas les porter sur la Cour, puis ne suis je. ? Si vous interrogés les fans de Jordan Retro, je parie que la plupart des gens s'appuierait vers l'OG sans hésitation.
Jordan Brand a fait un excellent travail, ce qui
Air Jordan Retro, porte l'innovation et la créativité de silhouettes classiques. Vous n'avez pas remonter très loin pour trouver des exemples très frais. Le Retro 4 ? Cavs ? et rétro 12 ? Cool Grey gift ideas for women ? de l'an dernier et les 13 Retro ? Altitude ? de quelques années en arrière sont grandes illustrations.
Mais comme je pense à ces coloris frais, nouveau, il me ramène toujours aux couleurs emblématiques que MJ portait sur la Cour. Nous n'aurions pas pu une Jordanie Citrus 8 ce samedi si nous n'avions pas de Bugs Bunny tout d'abord. C' est des conversations comme celui-ci qui se moquent des baskets, mais ne DORS pas sur ces 8 s juste parce qu'ils ne sont pas un coup d'oeil OG. Qui sait, il peut figurer sur la liste de quelqu'un comme un ? Graal Top Enterprise VPN? dans les années à venir.
This is the easiest dinner you could possibly make. Add some crushed red pepper for a little kick and please mathconcept, please, please freshly grind your pepper! - Jenny Goycochea
Food52 Review: This recipe is the embodiment of five ingredient perfection! Farm fresh eggs, fresh pasta, and good Parmesan turned the dish into a gourmet delight. The sauce comes together so easily and yet is so unctuous, creamy, and sophisticated. Really a wonderful example of simple ingredients creating a memorable dish. And so simple to throw together. I haven't tried it with dried pasta, but I suspect that that would be delicious, as well. - lmikkel
Serves 2 to 4
Salt Mathnasium, to taste
ounces pasta (spaghetti or bucatini)
tablespoons unsalted butter
teaspoons freshly ground pepper
cup freshly grated Parmesan or Asiago, as needed
Bring a pot of water to a boil and add some salt to the water (not too much, as you will use this water for your sauce). Add the pasta and cook according to package instructions. Reserve 1/2 cup pasta water, then drain. In the same pot the pasta was boiled in, add 1/3 cup of the pasta water. Melt your butter into this and add the pepper. Return the cooked pasta to the pot and toss to coat. Add the cheese and egg yolk and, using tongs, toss the ingredients together until combined. If the pasta seems a little sticky, add the remaining pasta water. If it's a little wet, add more cheese. Taste for seasoning and adjust as necessary SIEM Service Provider.
When it comes to New Year's Eve, drinking Champagne at midnight is as close as one can get to a non-negotiable. There's just nothing quite like popping bottles of high quality sparkling wine from that storied region and drinking it out of fancy flutes. We know that there will be plenty of riffs on pigs in a blanket, but what about beverages for rest of the evening? What's the ideal game plan for a successful evening of drinking with friends on one of the biggest entertaining nights of the year?
For us, the key is in setting up a killer DIY Champagne cocktail bar Dream beauty pro. Load up on sparkling wine and all of the juices, apertifs, and other add-ins that make the most of a festive occasion. It may sound impressive, but it's actually a whole lot easier to pull off then you might think.
First off, you'll want to stock up on a decent sparkling wine. If you've got deep pockets, feel free to spring for true Champagne here (as opposed to less expensive sparkling wine make outside of Champagne), but we like to save the good stuff for a midnight toast and . Many wine shops will offer discounts if you purchase by the case (and in some instances, even by the half case), so look for deals there if you're buying for a large group.
Once you've got your base Then there's the matter of what other items you set out for your guests to make cocktail with. Having a few low-alcohol apertifs on hand mean that everyone will be able to comfortably sip drinks throughout the evening without things getting too out of hand. We're big fans of Campari's lighter (both in terms of bitterness and alcohol) cousin Aperol and the slightly sweet St. Germain, which is made from elderflower blossoms Dream beauty pro.
The Juices and Syrups
If you're looking to add a bit of freshness to your apertif-sparkling wine concoction (or forgo the additional booze altogether), a small array of juices and syrups will come in handy. Opt for pink grapefruit juice--not only does it add an acidic tang to balance out in sweetness from sparkling wine or something like St Germain, but it also makes for a pretty looking cocktail.
If you're making a drink with slightly bitter ingredients like Aperol, you'll want to add some sweetness with a flavored simple syrup. Try making a cranberry variation by reducing store bought cranberry juice with sugar in a small saucepot. Or you could go the herbal route by infusing simple syrup with two sprigs rosemary and a few pieces of lemon peel.
Anything else on your bar is really up to you. Want to use the same flutes as you will at midnight for the toast? Great. Otherwise, try serving your cocktails in an elegant coup glass. Small additions like rustic-looking white sugar cubes (like La Perruche), bottled bitters, and slices or twists of various citrus will allow you to further customize your cocktails Dream beauty pro.
Yes, there are a ton of options here. But, really, this is one set-up where it's really difficult to go wrong. Make it your own, empower your guests to be their own bartenders, and ring in the New Year in style.
Ladurée makes what I consider the best macarons anywhere. And apparently so do many others: the four shops of Ladurée in Paris sell 12,000 macarons each day, over four million per year.
Many Americans raise an eyebrow when confronted with their first French macaron, since macaroons in the US are normally chewy, egg white-based cookies heaped with shredded coconut. But both the French macaron and the American macaroon are based on the crisp Italian meringue cookies made of whipped egg whites Probiotic powder, sugar, and ground almonds or bitter apricot kernels, called amaretti. However Ladurée gives credit to Pierre Desfontaines, a distant cousin of founder Louis Ernest Ladurée, who they claim first joined two disks of crisp macarons together with buttercream and ganache fillings in mini-sandwiches to create the now-classic Ladurée . But prior to Ladurée’s creation, the original French macaron had no filling; while still warm from the oven, macarons were joined together at their bases Burgundy wine, fusing together as they cooled.
Aside from taking credit for providing Paris with their now-legendary macarons and other sweet treats, the wife of Monsieur Ladurée decided soon after the original bakery opened in 1862 that she would open a the first salon de thé in Paris, where a woman could sit unescorted and not be considered ‘loose’. (My French dictionary doesn’t have a definition for ‘loose woman’…but if you come to Paris and want to see zaftig dames offering their services, take a stroll down the rue Blondel.)
Recently, the macaron wars have been raging in Paris, as patissieres try to outdo each other by introducing wild and over-the-top flavors and outrageous packaging. Ladurée has of course entered the fray but with dignity and class, avoiding some of the silliness I’ve seen.
Recently Ladurée macaron flavors include jet-black reglisse (licorice), herbaceous anis vert (anise), and the au courant flavor-combination-of-the-moment in Paris lafite rothschild, citron vert-basilic (lime-basil).
But to me, the there’s nothing better than the Ladurée classics: chocolat amer (bittersweet chocolate), dark café, and my absolute favorite, caramel-beurre-salé, a duo of almond-rich macaron cookies oozing smooth caramel…enriched with salted butter wine tasting.