Monday, 13 October 2014

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Dessert Recipes Easy Biography

Source:-google.com.pk
Sandy would strike me out two or three times a game. And I knew every pitch he was going to throw -- fastball, breaking ball or whatever. Actually, he would let you look at it. And you still couldn't hit it," says Hall of Fame center fielder Willie Mays about Sandy Koufax on ESPN Classic's SportsCentury series.
If one were to put music to a career, the dominant notes in Sandy Koufax's would most effectively be reached with violins. For Babe Ruth, bass drums. For Ted Williams, a snarl of brass and woodwinds. But for Koufax, violins -- bittersweet and vaguely ambiguous, like gypsy music.
The impression of Koufax persists of him being the J.D. Salinger of baseball. Koufax was an elegant craftsman, brilliant to the extreme in the exercise of his talent, but an obsessively reluctant celebrity, less comfortable in the limelight than in the hermit-like world he fashioned for himself off the pitcher's mound.
Like Salinger, the author of the classic The Catcher in the Rye, Koufax was given over to public adulation only a short time as careers go (his was ended by injury at 30). He was a performer so true to himself that, in the end, he refused to let money change him or make him linger. When he knew he was damaged goods, he decided his career was over, not the Los Angeles Dodgers. At the peak of his game, Koufax simply walked away.
Conquering batters had not been so simple. For much of his first six seasons, the 6-foot-2, 210-pound lefthander languished on the bench. Finally, in 1961, he showed the first consistent signs of greatness, setting a National League record of 269 strikeouts. Then, in his final five seasons, he dominated.
The weak-hitting high school first baseman produced the remarkable record of 111-34 with a 2.02 earned run average over 1,377 innings during 1962-66, leading the league in ERA each year. Koufax won three Cy Young Awards (at that time, it was for the best pitcher in the majors, not merely the league) and, if not for a finger ailment in 1962 and an elbow injury in 1964, he probably would have been voted the award all five years.
"Hitting against him is like eating soup with a fork," Pittsburgh Pirates slugger Willie Stargell said.
Koufax pitched a NL record four no-hitters, including a perfect game. Twice he fanned 18 hitters in a game and in 1965 he whiffed 382, a major league record until broken by Nolan Ryan. In 1963, he won the MVP with a 25-5 record and in the World Series he beat Whitey Ford twice in five days as the Dodgers swept the Yankees.
"I can see how he won 25 games," Yankees catcher Yogi Berra said. "What I don't understand is how he lost five."
Through all his success, Koufax hid behind what Ed Linn, who wrote Koufax's autobiography with the pitcher, called his "wall of amiability." That was Koufax's ability to be perfectly polite and accommodating while keeping everyone at arm's length and revealing little about himself.
He did nothing to excess: smoked a little, drank a little, cursed a little. He was never part of a clique. He played golf, but not during the season. He squired gorgeous women, but didn't gab it about in the clubhouse and didn't marry until after he had retired (and then to the daughter of actor Richard Widmark). On the road, he carried an attaché case that converted into a stereo, allowing him to take Mendelsohn with him.
He was born Sanford Braun on Dec. 30, 1935 in Brooklyn, N.Y. When he was three, his parents divorced. At nine, his mother Evelyn remarried and he took the name of his stepfather, attorney Irving Koufax.
Sandy grew up playing sports in Jewish community clubs and schoolyards in postwar Brooklyn, where the neighborhood kids included future comedian Buddy Hackett and talk-show host Larry King. Hoops were Koufax's main interest.
As a senior at Lafayette High School, he was the team captain and the second leading scorer in the division. He accepted a basketball scholarship to the University of Cincinnati with intentions of becoming an architect. After averaging 9.7 points on the 12-2 freshman team, Koufax joined the varsity baseball team, going 3-1 and striking out 51 in 32 innings. He signed with the hometown Brooklyn Dodgers that winter for a $14,000 bonus.
Under the prevailing bonus rules, Koufax had to remain on the Dodgers' roster for two years rather than get needed pitching experience in the minors. While Brooklyn won pennants in 1955 and 1956, he pitched only 100 1/3 innings, walking 57 and striking 60.
The next four seasons, with the last three being in Los Angeles, he was given more innings, but didn't do much to distinguish himself. It seemed as if he tried to throw every ball through the catcher, causing him to be quite wild. In his first six seasons, when he went 36-40 with a 4.10 ERA, he walked 405 in 691 2/3 innings.
The turning point of his career came in spring training in 1961. Backup catcher Norm Sherry told him he should concentrate on throwing strikes rather than breaking the sound barrier, and to be more varied and selective with his pitches. "Sandy, you could solve your control problem if you'd just try to throw the ball easier," Sherry said. "Just get it over the plate. You've still got enough swift on it to get the hitters out."
Though he had received that advice before, this time the message penetrated. "In the past, I'd try to throw every pitch harder than the last one," Koufax said. "From then on I tried to throw strikes and make them hit the ball. The whole difference was control. Not just controlling the ball, but controlling myself, too."
After a six-year storm came the calm of success. Throwing with an easier rhythm and relying more on a crackling curve ("it drops like a chair whose legs collapse," catcher John Roseboro said), Koufax went 18-13 with a 3.52 ERA, walking 96 in 255 2/3 innings and breaking Christy Mathewson's 58-year-old strikeout record by two.
That was just a warmup to his accomplishments of the next five seasons. He had his second 18-strikeout game and first no-hitter in 1962. He was 14-4 with 209 strikeouts by July 12, when he came down with circulatory problems and numbness in his left index finger. His season abruptly collapsed. Put under a doctor's care, he was sidelined for much of the rest of the season, except for a few futile appearances late in the year.
A healthy Koufax rebounded in 1963 with the first of his three pitching Triple Crowns, leading the league in wins, ERA (1.88) and strikeouts (306). But the next season, in August, he banged his left elbow on the ground diving back to second base. Two more starts (both wins) and he was through for the season, with a 19-5 record and 1.74 ERA. The jolt triggered his arthritis.
In 1965, Koufax recovered and went 26-8 with a 2.04 ERA to win his second Cy Young. Game 1 of the World Series fell on Yom Kippur, the holiest day of the year for Jews, and Koufax went to the synagogue rather than to the mound. He pitched the next day, and lost. But then he blanked the Minnesota Twins in Games 5 and 7 to give the Dodgers the Series.
Koufax had one more magnificent season left in his arthritic arm. After staging a holdout with Don Drysdale, Koufax signed for $125,000 and won his third Cy Young -- with a 27-9 record and 1.73 ERA - despite the intense pain in his left elbow.
Doctors warned that he risked losing the use of the arm if he continued to pitch. That November he retired. "I don't regret for one minute the 12 years I've spent in baseball," he said, "but I could regret one season too many."
With his lifetime record of 165-87, 2.76 ERA and 2,396 strikeouts in 2,324 1/3 innings, in 1972 he became, at 36, the youngest player voted into the Hall of Fame.
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Christmas Dessert Recipes

Christmas Dessert Recipes Biography

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Perfecting The Craft
Cooking has been Stuart’s career since leaving school at 18 and for ten years he ran the kitchen of a local nursing home, whilst training as a chef. However, Stuart has a real creative streak and had originally hoped to study design at university.  When Tameside College offered a free cake decorating course, he and his partner decided to go along and after four weeks he was hooked. Very soon friends and family started to ask Stuart for cakes and he decided to study his craft further and attended a two year patisserie course.
Striking Out
At the end of the course Stuart had so many orders coming in that he had to decide whether or not to make cakes his full time career. With the complete support of his partner, Alistair, his best friend Gareth and his family, he took the plunge in November 2011 and hasn’t looked back. Stuart soon built up a list of regular customers including Sizzlers in Stalybridge and Bradley’s Bakery in Ashton Under Lyne. He also spends his weekends at wedding fairs, craft and farmer’s markets. He has been a regular at The Vintage Village in Stockport’s historic Victorian market hall for the last three years. 
Innovation and Creation
With his business going from strength to strength what makes Stuart stand out from the baking crowd? One word. Innovation. When he started out the cupcake boom was in full swing and whilst they were a large part of his offering, the flavours he produced were certainly not the norm. For every month and every celebration of the year Stuart produces a set of four appropriate flavours. For instance, this Easter one of the flavours he made was a Hotcross Bun cupcake, with spiced fruits, a marzipan cross, apricot glaze and an almond frosting.  St Patrick’s Day saw a Guinness cupcake. At Christmas there was a complete Christmas dinner. Commencing with a Tomato & Basil Soup cupcake with tomato frosting and finished with croutons. Then an All The Trimmings cupcake flavoured with sage and onion, cranberry, maple frosting and crunchy bacon bits. For dessert there was a Christmas Pudding cupcake with brandy frosting and to wash it down an orange spiced Mulled Wine cupcake.
Cakes With A Twist
But it’s not all about the cupcakes. For the last few years Stuart has been developing a line of products that would make even the Mad Hatter look twice. He makes savouries that look like cakes and cakes that look like savouries. For instance, pork pies, scotch eggs, sausage rolls and sandwiches that are so cleverly made, they look like the real thing but when one tastes them the sweet sensation is totally unexpected. Perfect for a mind bending tea party that will have your guests talking for weeks.
Upcoming Trends
I asked Stuart if the cupcake trend was coming to an end and if so what was replacing it. He said that cupcakes were still popular but when it comes to wedding cakes people are now going back to the time-honoured 3 tier option with intricate icing. He also said that more traditional bakes were making a comeback and his mini loaf cakes are always a sell out at the fairs he attends.
International Flavours
Never one to rest on his laurels, Stuart is teaming up with Bradley’s, the award winning pie makers, to produce a line of World Cup inspired pies and cakes that will be on sale throughout the tournament. This is how it will work. If Greece are playing Mexico, for instance, then you will be able to pick up a Roasted Veg & Feta Pie along with a Chilli Chocolate Mini Loaf and so on.
This year Stuart received professional recognition for his talents collecting Silver and Bronze at the Cake International Awards 2014, for his wedding cake and cupcakes. From your perfect wedding cake to a tea party with a twist Stuart is a baker who can make your dreams come true.
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Dessert Recipes

Dessert Recipes Biography

Source:-google.com.pk
According to Rachael Ray, she grew up in food. "My first vivid memory is watching my mom in a restaurant kitchen. She was flipping something with a spatula. I tried to copy her and ended up grilling my right thumb! I was 3 or 4," says Rachael, who insists that cooking is a way of life she was simply born into. "Everyone on both sides of my family cooks."
Rachael has parlayed that birthright into a wildly successful career as an iconic Food Network television personality, bestselling cookbook author and editor–in-chief of her own lifestyle magazine. In the fall of 2007, she launched a hugely successful syndicated daytime program, Rachael Ray.
Showcasing Rachael's warmth, energy and boundless curiosity, the show — produced by CBS Television Distribution and Oprah Winfrey's Harpo Productions—invites viewers to experience life the Rachael Ray way. Credited with getting America back in the kitchen with her easy approach to cooking, Rachael takes the same philosophy — finding simple solutions to everyday problems — beyond the kitchen and into all aspects of the show.
Growing up in a family steeped in culinary tradition, Rachael was exposed to a wide range of cooking techniques, from her maternal grandfather who grew and cooked everything his family of 12 ate, to her dad's family, which embraced the food-rich traditions of Louisiana. The Ray family owned several restaurants on Cape Cod, Massachusetts, before relocating to upstate New York, where her mother worked as the food supervisor for a restaurant chain. "I was surrounded by all different styles of cooking and worked in the food service industry in just about every capacity you can imagine," Rachael says.
By her early twenties, Rachael developed a hankering for city life and moved to New York where she landed at Macy's, working first at the candy counter and then as manager of the Fresh Foods Department. She credits her two years there for giving her an education in gourmet foods. After Macy's, Rachael helped open Agata & Valentina, the prestigious New York gourmet marketplace, where she was the store manager and buyer.
Despite the exciting lifestyle in the foodie circles of New York City, Rachael decided to move back to upstate New York to manage pubs and restaurants at the famed Sagamore Resort on Lake George. From there, she was recruited by Cowan & Lobel, a large gourmet market in Albany, to be their food buyer and eventually their "chef."
As a way to increase grocery sales during the holidays, Rachael created a series of cooking classes, including a course promising to teach "30-Minute Mediterranean Meals," which exploded in popularity. The CBS station in Albany-Schenectady, WRGB-TV, discovered Rachael and signed her on to do a weekly "30-Minute Meals" segment for the evening news. Nominated for two regional Emmys in its first year, the segment was a major success; a companion cookbook sold 10,000 copies locally during the holidays. With that, a franchise was born!
Rachael's television work grew to include a series of lifestyle and travel segments as well as a long-term relationship with Food Network, hosting shows such as Rachael's Vacation, Tasty Travels, $40 A Day, Inside Dish and 30-Minute Meals, the latter of which earned Rachael a 2006 Daytime Emmy Award for Outstanding Service Show and a nomination for Outstanding Service Show Host.
In addition to her television endeavors, Rachael has turned her "30-Minute Meals" concept into a bestselling series of cookbooks, including 30-Minute Meals, 30-Minute Meals 2, 30-Minute Meals: Get Togethers, Comfort Foods, Veggie Meals, The Open House Cookbook, Cooking Round The Clock, Cooking Rocks! Rachael Ray 30-Minute Meals for Kids, Rachael Ray Best Eats In Town On $40 A Day, Rachael Ray 30-Minute Get Real Meals, Rachael Ray 365: No Repeats A Year of Deliciously Different Dinners, Express Lane Meals, 2-4-6-8: Great Meals for Couples or Crowds, Just in Time: All-New 30-Minute Meal, plus Super-Fast 15-Minute Meals and Slow It Down 60-Minute Meals and Yum-o! The Family Cookbook. Rachael's six most recent titles all hit the New York Times bestsellers list in the first month on sale.
Taking the can-do spirit of her television shows and books, Rachael launched a new lifestyle magazine in 2005 bearing her vision called Every Day with Rachael Ray. With great food at its heart, the new full-size glossy magazine, for which Rachael serves as editor-in-chief, covers much more than food. The magazine offers smart and easy recipes for an array of delicious foods, as well as practical advice on food destinations and entertaining. Through the magazine, Rachael takes readers around the country to meet people who love food — from top celebrities and authentic artisans to great home cooks. In 2007, Every Day with Rachael Ray was named Launch of the Year by Advertising Age and by Advertising Week in 2007.
In the fall of 2007, Rachael launched the daily one-hour, nationally syndicated show Rachael Ray, which scored the highest rated premiere for a syndicated talk show since the 2002 launch of Dr. Phil. It immediately secured its position among the top ranked daytime shows and was the #1 syndicated strip launched in the 2006-07 season. The daytime talker was immediately embraced by critics across the country. Time magazine wrote, "You can't attract her kind of following by just being accessible. Ray, like Regis Philbin, is gifted at being on television." Newsweek praised Rachael as being "the most down-to-earth TV star on the planet..." People magazine named Rachael Ray one of the top 10 shows of 2006 and Forbes voted her #2 Most Trusted Celebrity.
In its freshman year, Rachael Ray won a 2007 Daytime Emmy Award and was nominated for six others including Outstanding Talk Show and Outstanding Talk Show Host. Adding to the list of achievements, Television Week named her Syndication Personality of the Year in 2007 and Businessweek honored her as one of the Best Leaders of 2006.
The positive praise from the press and the remarkable season one ratings confirmed Rachael Ray as a syndication success and in January 2007, the show was renewed through 2010.
"My life has been a total accident — a very happy, wonderful accident that I didn't and couldn't have planned," says Rachael. Despite her growing celebrity she is determined to stay grounded and hold on to her down-to-earth values. She still spends as much time as she can at her cabin in the Adirondacks with her husband, John, her family — the "research team" — and her beloved pit bull Isaboo.
In the spring of 2007, Rachael Ray launched a nonprofit organization, Yum-o! that empowers kids and their families to develop healthy relationships with food and cooking. By providing the tools to create easy, affordable and delicious meals, Yum-o! is changing the way America eats. Yum-o!'s three work areas include educating kids and their families about cooking, feeding hungry American kids and funding cooking education and scholarships. 
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