One of my favorite places for bicycling is on the Pennsylvania side of the Delaware River, along the towpath from Uhlerstown to Lumberville. My very own Brigadoon. The bridge has been a subject for many an artist and photographer, including Josh Friedman of Yardley, Pennsylvania, whose photographs you see on these pages and are available as prints from his Etsy site. Friedman, who is also a psychotherapist, points his lens at bridges of all types, among other picturesque subjects.
Plohn and Jeffrey E. Royal blue, lime green, deep red, bright coral, or perhaps a shiny black. The right front door color can do much more than just create a great first impression for your home — it can also help boost its value. Princeton is filled with beautiful and striking front doors in an array of colors, all adding to the appeal of the homes. According to a recent article in The Washington Post, curb appeal sets the tone for your home, and the entryway specifically helps to establish the mood, since it is the focal point of the exterior.
The front door can reflect the personality of the people who live there, and telegraph to the world who they are. While there are many popular front door colors, homeadvisor. Some of these include the architectural design of your home, your personal taste, and the color of your house.
The website points out that if you want to make your home look modern and sleek, front door colors such as black, lime, turquoise, eggplant, taxi yellow, and bright orange are recommended by designers for non-traditional homes. Some of the best front door colors for traditional houses include jet black, classic red, slate blue, emerald green, dark gray, and pure white.
If you have a brick home, it is important to consider the tone of your brick to avoid clashing or more blending than you might like. Colors that go well with multiple shades of red brick include sage, black, navy, and light gray.
Black might mean that you appreciate order, control, and simple elegance. Pink says that you are romantic, happy, and generous, and red says you are welcoming and enjoy attention. Orange means you like to entertain and enjoy a good challenge, while yellow indicates that you are logical, positive, and creative. With green, you value tradition and are ambitious, and blue says you enjoy peace and value truth.
And a Delicious Coping Mechanism. He goes home when everyone else is beginning to stir. The veteran baker is rarely seen. The bread is the star. Although making bread from scratch every day is a job — a job he does well — he found himself baking bread at home when the store was closed last year during the pandemic. Bread takes time, he emphasizes, and he is concerned that others want to rush.
Granarolo imparted this basic wisdom to Mercer County Community College students who attended a class at the bakery this fall. The culinary arts students aspire to be professional chefs or bakers, but Granarolo just hopes to infuse in them a respect for the process of baking bread. His own favorite? Skip to the end of the images gallery. Skip to the beginning of the images gallery.
Product Description. Buy Now. Rated 5 out of 5 by Anonymous from Help for Little Hands These are great to separate picture books on the shelves to make it easier for Kindergarten and 1st grade students to access them. Date published: Rated 5 out of 5 by Anonymous from Great for Series Signs I bought these to hold series signs on my library shelves.
Normal magazine files were too long because my shelves aren't very deep, but these worked perfect! Rated 5 out of 5 by RhonDan from Perfect for all kinds of organization I use these sturdy and good looking file boxes to organize my library shelves.
I use them to hold series, sets, and books I want to highlight. Rated 5 out of 5 by CathySews from Love my organizers! See See dealer dealer forfor details. Must Must take take delivery delivery of of a new a new vehicle vehicle between between October October 1st,1st, and and October October 31st, 31st, He goes home when everyone else is beginning to stir. The veteran baker is rarely seen.
The bread is the star. Although making bread from scratch every day is a job — a job he does well — he found himself baking bread at home when the store was closed last year during the pandemic. Bread takes time, he emphasizes, and he is concerned that others want to rush. Granarolo imparted this basic wisdom to Mercer County Community College students who attended a class at the bakery this fall.
The culinary arts students aspire to be professional chefs or bakers, but Granarolo just hopes to infuse in them a respect for the process of baking bread.
His own favorite? Baguettes, hands down. You may have seen loaf after loaf on Instagram. It may be the result of avoiding supermarkets or spending hours at home, but the wellness benefits of baking may have prolonged the enthusiasm.
Who would have guessed that everyone would want to learn to make sourdough bread in ? What a delicious coping mechanism. Carson explains her own love of the process. Shaping the dough into loaves is a repetitive movement that allows my mind to shift into a different place — similar to meditation. It is, or at least the yeast is, alive until it is loaded into the oven. We can give the yeast the best environment and care we can, but can only control it to a degree.
It is the ultimate exercise in letting go. Affirmations cite the upper body exercise of kneading and folding the dough, which releases mood-regulating chemicals in the brain, and the stress-reducing act of aggressively kneading the dough.
A wall painting of an ancient Egyptian making bread. In general, the bread-making process is a regimen of mixing of dry ingredients, adding wet ingredients, forming the dough, letting it rest, folding and kneading it, rolling and forming the bread, letting it proof or rise, and baking it, finally letting our senses give in to the aroma, the texture, and the flavor. The feeling of empowerment that comes with baking seems to be related to its technological cousins, makerspaces, designed for the satisfaction of creation.
He pointed out that the feedback is immediate, as opposed to using a connector, like a spoon or blender. Pita bread baking on a saj or tava on fire, close-up. Traditional arabic pita bread cooking on fire. One conclusion of the study is that kneading helps release tension. Wise Living concludes that baking bread stimulates the senses; is a great way to focus your mind; and can have a positive benefit on those around you, especially if they participate.
Bread in History New home baker Larry Robinson, a manager at Terra Momo Restaurant Group, shares how he began to love baking bread in the last two years. Bread has been a staple in books since the Bible, which cites bread as a gift from God, as a spiritual and physical provision.
Bread has a history almost as long as civilization itself. Her straightforward and well-referenced timeline traces the history of food for some 20, years foodtimeline. Emmer grain a type of farro, 17, BCE and einkorn grain a wild grain, 16, BCE , debut on the timeline just after rice and millet, after the first undated foods salt, shellfish, bear, venison, and mushrooms.
Flour and bread show. The domestication of wheat in Mesopotamia is said to have instigated the end of a nomadic lifestyle and the forming of towns across Europe and Asia. Some of the earliest bread was made in or around 8, BCE in the Middle East, with the quern, an early grinding tool, according to the plethora of information about bread history on the timeline. The roots of flour are prehistoric and cross all cultures except perhaps in the Arctic regions , and grains ranged from wheat, rye, oats, barley, buckwheat, millet, rice, and corn, depending upon the region.
Flour also may have been made from starchy roots potatoes , nuts acorns , and legumes peas. But wheat seems to have always been the grain of choice. The timeline shows that bread evolved according to ingredient availability, technological advances, economic conditions, and cultural influences. The earliest breads, which varied in grain, shape, and texture from culture to culture, were unleavened. Brewing and a warm climate likely produced the first sourdough, and soon wild yeast was added to the bread mixture.
Yeast as both a leavening agent and for brewing ale was first used in Egypt as early as 4, BCE, a date generally cited to mark the beginnings of leavened bread.
The timeline tells us that scholars generally agree that the process of fermentation took place accidentally, according to the Cambridge World History of Food Cambridge University Press. White bread made an appearance in the s and took over in popularity in the next decades, until whole grains were again celebrated in the health food revival of the s.
In fact, Wonder Bread celebrates its th anniversary this year. The science of bread is a longstanding science. Simply put, carbon dioxide helps bread rise.
The yeast organisms expel carbon dioxide as they feed off sugars. As the dough rises and proofs, the volume increases because the carbon dioxide expands and moves while the bread is baking. The yeast also emits an ethanol byproduct. For optimum bread, some production can go from six to 24 hours. When bread slicing and wrapping machines were invented in the early 20th century, bread baking became industrialized. The milling process tended to discard some bran and wheat germ, which improved shelf life but removed nutrients.
That process prompted the required adding of nutrients to white flour. Sociologists have noted that, for generations, white bread was considered the bread of the rich while the poor ate whole grain bread. Today, in most Western societies, that scenario has been reversed. As bread evolved, Americans developed their own love affairs with the baking process. Now baking classes and books and online instruction abound. As an instructor he continues a bread legacy from France, where he had two shops in the South of France and a bakery in Paris before deciding to move to the United States.
When he met the Momo brothers Raoul, Carlo, and Anthony , Princeton area restaurateurs, he started at the bakery, which was then the Witherspoon Bread Company. He has been there since Granarolo is focused more on the bread than biography. Do you want to bake? Plus, your family will adore the aroma of freshly baked bread in your kitchen! Instant yeast can be mixed in as-is. Mix and knead until a smooth dough forms and gluten is fully developed.
This should take minutes by hand, minutes in an electric mixer speed 2 with a dough hook attachment. For this test: Pull off a golf ball-sized piece of dough and stretch it between the sides of your thumbs and the edges of your pointer fingers. The dough should stretch and not tear and if held up to the light, be translucent — like a window.
Prepare your pans. After dough has risen and doubled in bulk, divide the dough into two equal pieces. Place the dough into the pans, seam sides down.
Press the dough down gently into the pans. Cover the pans of dough with clean towels. Preheat oven to degrees. This final proof time will depend on the warmth of your kitchen. If your kitchen is warmer, expect to only wait 1 hour. It is important to wait until the dough reaches the tops of the pans before baking.
Bake 35 minutes, or until quite golden lower third of oven. Remove from pan as soon as possible and cool on a wire rack. Max and his talented team can create an extraordinary event that your guests will never forget. Share a Taste of Terhune with your friends and family! Great selection for everyone on your list. Monday a. Tuesday - Friday a. Saturday 4 p. Surgeon inUzel Princeton, serving the Princeton Community.
Serving Central New Jersey communities for 5 years. Ilhan Uzel, D. Sc is the only Board Certified Periodontist in Princeton. Our family of oral health professionals is focused on your family. We are deeply committed to ongoing training and refinement of our areas of expertise, backed by the latest technology for precise evaluation, diagnosis and treatment of your oral health needs. Leaders in meticulous cosmetic dentistry.
We also offer. Implant experts for missing or broken teeth. Your best oral health requires replacement of teeth you have lost due to decay, trauma or other reasons. Years ago, that meant uncomfortable dentures or bridges that were awkward and often required replacement over time. Call us at to discuss your specific needs or concerns. No insurance? No problem! We serve the dental needs of a wide cross-section of the community.
Every patient is thoroughly examined and receives a comprehensive treatment plan that identifies their oral health needs in order of priority. You will know what follow-ups are most important if any , and the cost associated with your treatment at the time you schedule.
Our goal is your best oral health and complete satisfaction. Expert care in a friendly setting, every time. Your visits will be timely, unrushed and diligent. Our best referral?
Word of mouth. Kirk D. For nurses, altruism and hard work are a way of life, every single day. Princeton Magazine asked several area nurses in different fields in a variety of settings and facilities around the area to share thoughts about themselves and how they have stayed positive in facing the challenges of their profession, especially during the pandemic.
I stay positive by spending my free time with family and friends. I try to remember why I wanted to become a nurse in the first place. That reason is because I love helping others and I am so grateful I am able to do it every day. They have helped me grow as a health care professional and I plan to continue my journey with them.
That bond and familiarity motivated us during COVID when there was a general feeling of uncertainty and fear of the unknown. It was that personal relationship with each of them that motivated me through the darkest days of COVID.
For those who responded well to the treatment plan, we are still loving those guys up today, and for those who succumbed to COVID we loved them all the way through their journey. I mean it was really hard a lot of days, but we are still here! Her nursing practice started as a second career and as an older adult after a prior career outside of health care. I admired her accomplishments and I have always too had a deep desire to learn and grow. I find it important to find time for self-care, family time, and friendships.
Making time to relax and get away from the busy, hectic work schedule is critical to de-stress and rejuvenate, allowing me to give percent in my nursing practice when I return. Planning ahead and calendar use is helpful to schedule leisure time away and I also look forward to those times and events. My journey into nursing was a personal challenge to tackle something difficult as I approached 60 years old.
After spending eight years as an advanced life-support paramedic, I embarked on a year career in the construction industry as a masonry contractor. There was a growing desire in my heart to live my life not just for myself, but to somehow be able to give back to others. I knew nursing was one of the hardest curriculums in college. I was a bit nervous at first.
What if I began and was not able to finish? Would I have the stamina? The endurance and dedication required was almost indescribable. A week after I passed my nursing boards, I turned Nursing is not about me. Nursing is about caring for patients who need help. Families who need support during trying times. Nursing is about advocating for those in need. The sacrifice we make as nurses is a personal choice. Life is a splendid gift — there is nothing small about it. She was born and raised at the Jersey Shore and currently resides in the Princeton area.
In her spare time she enjoys spending time shopping and gardening and being with her family, friends, and her dog Charlie. I think what has really helped us through these difficult times is our ability to keep things light-hearted, not only for us, but for our patients. Smiling, laughing, and looking on the bright side. After spending two years in the float pool, Mahony settled back into the Neuro ICU and transitioned to the role of assistant nurse manager in Communication and support were what I focused on for the nursing staff initially to try to allay some fears.
It was something like we had never seen before. We were all exhausted, but banded together and worked and worked.
We went into work early, went home very late, and came in on our days off. I remember driving home and crying for the nurses and the patients and their families. I would call my father, also a nurse, and tell him about what I was seeing. It is about being positive and being a voice for the patients, families, and the nurses.
Prior to her seven years of nursing experience, she earned her Bachelor of Science degree in biology from Ramapo College as well as her Bachelor of Science degree in nursing from Kean University.
0コメント