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You can enjoy this classic Sunday supper with almost no effort. This moist and tender  pot roast couldn't be any easier. I've made this with any size chuck roast. The first was a small one and the next is a  larger one that gave us leftovers for  another dinner.  It uses very basic pantry ingredients.  Salt, pepper, onion and one unexpected  ingredient; apple cider vinegar.  Salt and pepper all sides of the meat  g enerously. Put into a foil lined metal roasting pan. Top with sliced onion. Pour the ¼ C of apple cider vinegar around the roast.  Seal all the seams of the foil tightly. Pour water into the bottom of the roasting  pan until it's halfway up the sides of the  meat packet. Replenish the water as  needed, about 2 more times.  Roast at 400º for 3-½ hours  Remove the roast to a serving platter.  It will be fork-tender.  Pour the meat juices into a gravy boat. Serve over the beef as a natural au jus. w...

Two tweets, one from November 21 and one this morning this morning, November 30 Hasta el 2021! Chávez lo había prometido! Cumplió! #DolarToday2021 @DolarToday pic.twitter.com/Es06uFZRy3 — daniel duquenal (@danielduquenal) 21 de noviembre de 2016 (word play on Chavez promising that his revolution would last with him at the helm until the year 2012, his version of the thousand years Reich). Thy end neareth! Hear thee trumpets blaringth! Apocalypse cometh to thy stomach! pic.twitter.com/ZzPPqqgIX2 — daniel duquenal (@danielduquenal) 30 de noviembre de 2016 The Venezuelan currency on the black market lost 50% of its value in not even ten days. Note that in October it was hovering at 1100 and this afternoon it has already crossed the 4200 barrier. Thus we can say that the depreciation over a month is around 75%.  I do not think that historically Venezuela's currency has experienced such a drop in such a short time. Economist will have all sorts of fancy explanations to give you. The ...

I have completed the 2 nd edition of Hidden Luxor with updated sites and disability tips.   There are an extra 6,200 words, so lots of good stuff.   Now here is a special FREE offer to all current owners. If you provide proof of purchase and a review on Amazon of the first edition I will GIVE you a copy of the 2 nd edition eBook. Email me and you will get the eBook by return. Giving me reviews will ensure I get lots of new sales so we both win.

It was only last night that I noticed this new shop in the village so I dont actually know when it opened. Their Facebook page is https://www.facebook.com/SaReEgypt. with more details. I bought the duck meat spread and it was lovely, very rich. They are open 10-1 and 5-8. It is super clean! Nice to have another excellent shop on the West bank. Atta the baker being the other one.

British delegation praises security at Luxor Airport | Egypt Independent : A British delegation from the Civil Aviation Authority praised the security measures followed at Luxor International Airport.

Thanksgiving is a time to reflect on what you're thankful for and what is special in your life. For many of you reading this blog, I'm sure gymnastics fits somewhere in the discussion at the Thanksgiving dinner table. Hence, in the spirit of the season, inspired by flogymnastics I present to you, 10 routines that I'm thankful for from 2016... 10. Trinity Thomas' Floor Junior international elite and USA national team member, Trinity Thomas has a floor routine full of high fly high flying passes and leaps. One that really gave us a wow and a giggle was her routine from P&G Championships this year. Take a look below: VIA USA GYMNASTICS 9. Oleg Vernaiev's Parallel Bars One routine that I don't allow myself to miss while watching a competition is, Oleg Vernaiev's p bars. Full of difficult releases and consistent stuck landings it is not one to miss. Check it out: VIA OLYMPIC YOUTUBE 8. Paul Ruggeri's High Bar Paul Ruggeri proved just how outstanding he is...

This update is important as they mention Euros Last Tuesday (22 November 2016), Karin Khalif and Marcel went to see Ahmed Khalifa, Director of Public Relations at the Ministry of Antiquities Office in Luxor, to get some answers The Luxor Pass: There are 4 versions of the Pass: • The Red Pass: Gives you access to all the museums and (open) tombs in the Luxor area, including (about 10-15 minutes) access to the tombs of Nefertari (QV66) and the tomb of Seti I (KV17) • The Blue Pass: Same as above, but without access to Nefertari and Seti I tombs • The Yellow Pass (For students only): Gives you access to all the museums and (open) tombs in the Luxor area, including (about 10-15 minutes) access to the tombs of Nefertari (QV66) and the tomb of Seti I (KV17) • The Green Pass (For Students Only): Same as above, but without access to Nefertari and Seti I tombs. All Luxor Passes have a validity of 5 CONSECUTIVE days. What does the Luxor Pass cost: The Red Pass: U$ 200,- The B...

Not Luxor but very very very close Metropolis discovered in Abydos in the Upper Egypt's governorate of Sohag - Ancient Egypt - Heritage - Ahram Online : Metropolis discovered in Abydos in the Upper Egypt's governorate of Sohag A necropolis and residential settlement were uncovered in Abydos in Sohag, almost 400 km south of the temple of King Seti I

It's the day after Thanksgiving in the U.S., and hopefully you've got some good soup stock  simmering on the stove, made with the leftover carcass from all that turkey you gobbled down yesterday.   This recipe, from Domenica Marchetti's "Rustic Italian" cookbook, is just the antidote for turkey overload. These garlicky-lemony pork chops are so succulent, you'll be tempted to gnaw the bones down to the last morsel -- not to mention swiping and swishing some crusty bread through that luscious sauce in the pan. I can't blame you since that's just what we did. Start by sautéing thinly sliced garlic and fresh bay leaves (or dried) in olive oil. Remove them and set aside, then brown some lemon slices in the oil. Then remove the lemon slices while you put in the pork chops. Season and brown the pork chops, then put the garlic, lemon and bay leaves back in. Add a splash of white wine and lemon juice and cook until done. A lot of people complain that pork chop...

Diplomatic convoy’s safe passage across Upper Egypt is clear sign of stability: German ambassador - Daily News Egypt : Diplomatic convoy’s safe passage across Upper Egypt is clear sign of stability: German ambassador Germany is providing “political support” to Egypt as it carries out its economic reform programme, says ambassador Julius Georg Luy

Sometimes you get an idea in your head that you just need to make a reality.  This was one of those times.  I already had alphabet cookie cutters from another project  and a good slab pie recipe .  I didn't have any leaf cookie cutters, but those were easy enough to freehand cut out of the dough. For the filling I used up fruits that had been accumulating from my Boston Organics deliveries and ended up using 3 pears, 2 apples, and 4 oz. of cranberries, which I think ended up being about 5-6 cups of chopped fruit.  I liked how the cranberries added a little tartness and color to the otherwise simply sweet filling.  (If you want to add more than 4 oz. of cranberries, I would also up the amount of sugar to account for the additional tartness.) I cheated a little and didn't make a bottom crust, but in the end I think that was a good call because it saved a lot of time and aggravation and really, no one likes the soggy bottom crust right?  That meant I coul...

Loafing around .....with a loaf of Cranberry Nut Bread and a cup of coffee. It's that time of year when it's always nice  to have a sweet homemade treat in the house.     Cranberries are plentiful in the grocery store  right now and that got me in the mood  for this classic quick bread. In a large bowl whisk to combine the dry  ingredients. Toss the cranberries and nuts  into the flour mixture. You can also add  them at the end as I did this time. Next,  melt the butter in a glass cup then add it  to the orange juice. Then use that cup to  whisk the egg lightly with a fork and add  that to the orange juice and butter mixture.   Whisk that all together and add to the  bowl with the dry ingredients.  Stir just to combine.  Add the nuts and cranberries if you didn't  already toss them in with the flour mixture. I don't cut the cranberries in half as in so many recipes. Too much trouble and they...

It's no secret that I hate winter, mainly because I really dislike being cold. If I had unlimited resources, I'd keep my house at a balmy 73 degrees all season long. In fact, I have fond memories of the apartment we had before we bought our house. Our rent included heat and air conditioning and since the buildings were old they required us to keep the heat at 72 or higher in the winter so the pipes didn't freeze. We used to walk around the apartment in shorts and t-shirts. It was glorious. But I digress. This recipe for No Peek Beef Tips has been on my radar for a while now, but I kept putting off making it due to the ingredients. Yes, I'm a bit of an ingredient snob and the various powders and cream of soup didn't sound appealing. The weather finally took a nosedive this weekend and the cold and wind had me craving comfort food. I also needed something easy for Sunday dinner with my parents. I didn't tell them what was in this until after they'd tried it. ...

This is a blog post from five years ago, but with Thanksgiving on Thursday, many of you might need a refresher on how to brine and roast a turkey: It's almost that time folks. Are you ready to roast that big bird or are you running from the task quicker than you can say turkey trot?  To all of you with trepidation in your soul at the thought of tackling this job, fear not -- I have one word to help you achieve success -- and it rhymes with  fine . No, it's not  wine  -- although a glass of chardonnay or pinot noir for the cook never hurts. The word folks is  brine . Since the first time I brined a turkey years ago, I have never looked back. It's a fail-proof way to ensure a moist, flavorful turkey, even if you forget to baste it and even if you roast it a little longer than required.   Mix salt, sugar, herbs and spices with water and bring to a boil. Place a thawed turkey into a 5-gallon container that's been lined with a plastic bag. Dump the brining mixt...

I used to be upset when people in the US were surprised that I did not like spicy food. For them, we in Lat Am ate all Mexican spicy hot. Venezuela has actually a rather bland cooking, and hot is preferred by few for a few only. I am reminded of that because as I am watching the Trump transition I am starting to get cold shivers. I am afraid that those Trump will put at National Security and State are going to see everything South of the Rio Grande as, well, the same thing. Just make a big wall and the US will be juuuust fine. But this weekend I have been getting truly cold sweats as I am listening to Obama's farewell tour and his unseemly plaintive speeches as to the values of the West, as to wait and see on Trump even if Obama's eyes and tone say something else totally. Trying to pass the baton to Merkel was a sad moment. What we are witnessing is a man that realizes that not only his 8 years have been lost but his complacency may have greater consequences. He has only himsel...

Arctic sea ice extent fell 0.16 million km² from November 16 to November 19, 2016, as illustrated by above ads.nipr.ac.jp/vishop image. The image below, based on NSIDC data, shows the Arctic sea ice shrinking 49,000 km² in four days. This is happening at a time when there is little or no sunlight reaching the Arctic, as illustrated by the image below. The image below was created by Torstein Viddal and earlier posted at the  Arctic Sea Ice Collapse  blog. This recent fall in extent is partly due to strong winds, as illustrated by the image on the right. Mostly, though, the lack of sea ice over the Arctic Ocean is caused by very warm water that is now arriving in the Arctic Ocean. During the northern summer, water off the coast of North America warms up and gets pushed by the Coriolis force toward the Arctic Ocean. It takes several months for the water to travel along the Gulf Stream through the North Atlantic. It has taken until now for the Arctic Ocean to bear the brunt of ...