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166,000 Nagasaki Bombs Of Depleted Uranium Ammunition A Day

http://www.youtube.com/watch?v=-lKZCH... http://www.youtube.com/watch?v=ytnYQH... The whole documentary pt 1 n 2 http://www.youtube.com/watch?v=2DVhUc... http://www.youtube.com/watch?v=Mcpjan... don,t take it personal,u think u know life ,goggle Depleted uranium , did u know the U.S. has blasted 4.3 million atoms bombs worth of depleted uranium all over this planet , the whole world get outraged when a country sets off a nuclear weapon but u don,t blink a eye when they blast depleted uranium every where,that will kill 80 % of humans with cancer,thats a fact !!, instead u play video games and worry about tattoos,while u and everyone u know will die of cancer because ur too smart to be told anything,u have no priority's u think attacking people who piss u off is great but u know nothing, watch terror storm or end game on goggle video so u can actually have a purpose in life don,t worry about tattoos and what people think ,u have to wake up someday and face reality i have to say to people if u ever wake up don,t forget to take ur Prozac i have rectal cancer from sitting on boxes of depleted uranium ammunition i live in a hospital bed for 8 years my time is almost finished i,m ashamed of the lies the gov told me and sent me to war doped up on gov pills blasting depleted uranium that will infect the earth for at least 10,000 years giving everything cancer insects,birds,plants,water,air ,every house in Iraq is full of depleted uranium they all have cancer and u have ur video games best wishes to you and your loved onesAirplane, Auto, Boat, Motorcycle, Motor Sport, Train, Animation, Blooper, Improv, Parody, Pranks, Series, Short Film, Sketch, Spoof, Stand-up, Video Blog, Athletics, Business, Communications, Computer Science, Economics, Engineering, Health, Humanities, Language, Math, Media, Medicine, Performing Arts, Physical Science, Social Science, Visual Arts, Advertising, Commercials, Entertainment News, Performing Arts, Short Film, Trailer, TV, Video Game, Web Series, Animation, Anime, Art, Documentary, Experimental, Filmmaker Reel, Interview, Manga, Short Film, Trailer, Tutorial, Federal Government, Grassroots Outreach, Local Government, Nonprofit, Public Service Announcements, Regional Government, State Government, Arts & Crafts, Beauty, Dance, Drink, Finance, Fitness, Fashion, Food, Gardening, Health, Home, Music, Sports, Technology

Author: WeToldUSo
Keywords: action extreme combat sports
Added: December 4, 2008

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166,000 Nagasaki Bombs Of Depleted Uranium Ammunition A Day

Author: WeToldUSo
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166,000 Nagasaki Bombs Of Depleted Uranium Ammunition A Day

Author: WeToldUSo
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166,000 Nagasaki Bombs Of Depleted Uranium Ammunition A Day

Author: WeToldUSo
Keywords: news
Added: December 4, 2008

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166,000 Nagasaki Bombs Of Depleted Uranium Ammunition A Day

Author: WeToldUSo
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166,000 Nagasaki Bombs Of Depleted Uranium Ammunition A Day

Author: WeToldUSo
Keywords: short film
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166,000 Nagasaki Bombs Of Depleted Uranium Ammunition A Day

Author: WeToldUSo
Keywords: short film
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166,000 Nagasaki Bombs Of Depleted Uranium Ammunition A Day

Author: WeToldUSo
Keywords: short film
Added: December 4, 2008

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Amazing news! FILL? Bar from O3WORLD coming SOON in 2009!

Were excited to announce that we now have an addition to the O3World brand! Aside from the FIXX?, FORM?, and FIBE?, we're soon giving FILL? the spotlight! FILL? is a whole food product with a proprietary blend of O3World hunger management ingredients. There is nothing better to compliment your O3World weight loss plan than the goodness of foods that are made fresh daily with high quality, raw ingredients. FILL? Bar from O3WORLDFILL? Bar from O3WORLD Cutting Edge Products, FORM?, FIXX?, FIBE? ...and now introducing the FILL? Bar! Complimenting the already revolutionary products, FORM? & FIXX?. FILL? is the next step in product evolution from O3World. Now with the power of FILL?, you can send the pounds packing by adding this delicious treat to your health regimen. FILL? incorporates all the components needed for you to keep your appetite at bay, while offering you a little taste of heaven in a treat bar. These clean, organic, whole foods are natures way of ensuring that you have all the nutrients needed to keep you in prime condition. Directions: FILL? bar is intended to be a nutritious snack between meals. Eat the FILL? bar followed by 6-12 ounces of water to maximize hunger satiation effects. Combine FILL bar with FORM and FIXX product regimens to optimize results. FORM? demonstration FORM? from O3 world FORM? , FIXX? and FIBE? from O3WORLD directly from their website FORM? FIXX? FIBE? FILL? from O3WORLD Has obesity affected your family? With FORM? and FIXX? from o3world you can beat the battle of the bulge! Follow my journey using FORM? and FIXX? from O3WORLD. I have lost over 18 pounds. FORM? from O3WORLD works 100% of the time. FORM? gets results

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166,000 Nagasaki Bombs Of Depleted Uranium Ammunition A Day

Author: WeToldUSo
Keywords: news
Added: December 4, 2008

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166,000 Nagasaki Bombs Of Depleted Uranium Ammunition A Day

Author: WeToldUSo
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166,000 Nagasaki Bombs Of Depleted Uranium Ammunition A Day

Author: WeToldUSo
Keywords: action extreme combat sports
Added: December 4, 2008

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166,000 Nagasaki Bombs Of Depleted Uranium Ammunition A Day

Author: WeToldUSo
Keywords: wildlife reptile aquatic bird insect
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166,000 Nagasaki Bombs Of Depleted Uranium Ammunition A Day

Author: WeToldUSo
Keywords: nonprofit
Added: December 4, 2008

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The Peoples Letter

My first video featuring my thoughts and a idea of how we can start to take our country back from the madness around us. There IS something we can do. and it is pretty simple really. Feel free to comment. Peace

Author: yigdady
Keywords: nwo "new world order" politics science health food conspiracy nature hunger freedom peace gas green "free energy"
Added: December 4, 2008

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What You Need To Know About - Travel In Luxury
By Arvinder Jeet Singh
Luxury travel is diametrically opposed to traveling on budget. ‘Luxury’ as the term Suggests, is to have the best of everything by paying the maximum for it. If you have money and want to make your vacations a dream come true then go for the luxuries available in the travel world.

The Hunt for a Perfect Place-
The first task to take up is to decide a lavish destination. You can go according to the season like if it is hot, it’s better to throng the beaches. There are three world’s top most destinations in this category and these are Caribbean, Europe and South Pacific or Oceania.

The Caribbean is the land of water. If you are a water lover then there is nothing like this place. Well known as the world’s fifth greatest water body, Caribbean has more than a hundred islands which turn from the bottom tip of Florida to the northwest of Venezuela.
These islands are blessed with exotic beauty of turquoise blue waters and sandy beaches. The temperature is perfect throughout the year at around 80 degrees Fahrenheit. What else one can look forward to are the bewitchingly beautiful beach villas with the best of amenities ranging from to entertainment.

The next outstanding destination can be Europe. The place has the best of everything and foe everyone. Besides a rich historical past, this wealthy destination has all sorts of scenic splendors. There are spectacular slopes of Scandinavia, the humid Mediterranean and the peninsulas to steal your attention.

How can one forget the incredible South Pacific or Oceania as a luxury destination…the place has a bunch of marvelous islands like New Zealand, Australia, Micronesia etc. that make you a prisoner of their lust. The place has fascinating lagoons and lively beaches to enjoy all types of water sports and other activities for instance spinner dolphins, humpback whales and the like.
The Means to Commute-
After you select the ideal place for your journey, think about the way to reach there. Several options are available of which private jets and helicopters top the list.

These private air modes have lots of benefits and convenience. Their services are available round the clock. All you have to do is to call up a private jet or airways company and ask for a jet or plane. These jets not only take least time to reach the desired destination but provide you with privacy, peace of mind, no hassle of booking etc., luggage safety, all in all a perfect journey.
If you desire to sail then cruise ships are the perfect option. Silver sea Cruise Ships are a good and wise choice. They offer you the best of rooms, restaurants, entertainment like casinos etc. So there is much more to enjoy along with the oceanic magnificence.
Yacht is also a favorable option for the sea admirers. Besides accommodation there is accurate planning for all other requirements. The most renowned luxury yacht so far is known to be Sea Dream II.
The accommodation, and entertainment-
Go for the best of hotels or resorts available. Make sure they have entire set up to take care of not just your lodging but and entertainment (casinos, bars etc.). Health spas, gyms, parlors and the like add one more feather to it.

So what are you still waiting for--Travel in Luxury- Experience the Heaven on Earth…!

Article Source: http://www.ArticleJoe.com

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The crunch bunch: More worthy wine lists

In the US it's time to party like it's 1933
]]> In selected watering holes across America, it's party time tonight. In Washington, the festivities will centre on the venerable City Tavern in Georgetown; for $90 (£61), you can taste the cocktail offerings of the capital's most expert bartenders (or "mixologists" as they like to term themselves), listen to a jazz band and, in the words of the invitation, "party like it's 1933".
Margaret Fulton: Australia's culinary pioneer
]]> In 1968, two years before Germaine Greer's The Female Eunuch was published, an equally formidable Australian brought out her first book. While Greer inspired women to get out of the kitchen, Margaret Fulton extolled cookery as a joyful and liberating activity.
Auntie Mary's Crusted Slow-Cooked Pie

Get into the spirit: Train your tastebuds and learn to love whisky
]]> Single malt whiskies have always held a treasured place in my heart. Ever since illicitly cracking open my father's musty wooden drinks cabinet, at an age when I shouldn't have been drinking anything stronger than a weak shandy, to decanter some of his prized Scotch, I've been fascinated by their smoky aromas and fierce taste. 
Asian super-bean to gain roots in Britain
]]> They have been touted as a super-food and credited with everything from staving off heart disease and cancer to maintaining Victoria Beckham's super-slim figure. Now the Asian edamame bean is being grown commercially on British soil for the first time, allowing shoppers to satisfy oriental tastes while still "buying British".
Ikea under fire for selling reindeer meat
]]> Ikea has been accused of condoning cruelty to animals by selling salami made from Santa's four-legged sleigh-pullers, reindeer.
Chinese chef is first to win Michelin three stars
]]> Once upon a time, every Chinese carried a Little Red Book, which provided a recipe for uniformity, dullness and oppression. Another red book, a Big Red Book – the Michelin Guide – exploded its own reputation for culinary parochialism today and promoted a Chinese chef and a Chinese restaurant into the pantheon of international cuisine for the first time. 
Bites: The key to seduction: a good soufflé
While Gordon Ramsay ponders the fall-out from his latest brush with the red-tops, TV world ushers in a new chef du jour. Eric Lanlard, the expletive-free protégé of Albert Roux, who's baked for the Beckhams and Madonna, has just bagged his first series, Glamour Puds (on Discovery), where he lures the ladies with gingerbread soufflés. 
All shook up: Cocktail expert Simon Difford reveals his yuletide recipes
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Marcus Wareing's festive surprise: Britain's hottest chef serves up his simple recipe for a Michelin-starred feast
]]> On Christmas morning, I'll no doubt be woken while it's still dark by my two super-excited boys, Jake, seven, and Archie, four, who will gallop downstairs to see what's inside the parcels under the tree. Soon, they will be followed by their little sister, Jessie, who's only one, but after they've all opened their presents, I'll be heading out into the blissfully deserted streets of London on my way to The Berkeley, where I'll be cooking a tasting menu, including the dishes on these pages.
Cured salmon with crème fraîche pastry crisps
]]> We're serving this at the restaurant with caviar for even more luxury – but you can omit it if you like. The salmon needs to be cured for 24 hours and it's really worth it – but the same garnish works well with smoked salmon or gravadlax from your fishmonger if you don't have the time. 
Blackberry and lemon trifles
]]> You can make one large trifle with this recipe or, as we shall in the restaurant, individual ones, served in shot glasses as a pre-dessert before Christmas pudding. Simple but elegant, they will impress family and guests. Also, in the shot glasses, they're just a small mouthful that will leave people wanting more. Prepare at least three hours before serving.
No one cooks pheasant, grouse and pigeon like Richard Corrigan. And now he's got a place of his own to prove it
]]> Why did they do it? Sob. Why did they kill Bambi's mum, thereby traumatising generations of children? Some have never gotten over it and still run screaming from the room whenever they are confronted with a plate of venison, pheasant or rabbit. The rest of us have never gotten over it either, but now run screaming into any room that offers roe venison in pastry with pickled cabbage, butter-poached pheasant with chestnut, bacon and cabbage, grouse pie with ceps, and mallard à l'orange. 
Spice-dusted halibut with fennel, cauliflower and a caper and raisin purée
]]> Halibut is not traditional at Christmas, but I wanted to include an alternative flavour and break the mould a little. You don't just want the same old thing year in, year out.
Roasted turkey breasts with sage and pine nut-stuffed legs
]]> By taking off the legs and breasts and cooking them on top of the bones, which will be used to make your gravy, you've almost got a one-pot meal. So simple. The pine nuts in the stuffing add a little bite; I don't like hazelnuts or walnuts in dishes such as this – they're too hard– but these add just the right amount of crunch and a lovely flavour.
Creamed Jerusalem artichokes with duck livers and chanterelles
]]> Jerusalem artichokes are another ugly-looking root with a subtle, earthy flavour which suits meat, fish and offal – and they tastes great on their own, too. I've used them here to create a base for the duck livers and mushrooms – and if you felt so inclined, you could also thrown in a few duck's hearts, too. Wild mushrooms were in short supply this year; you could also use cultivated oyster mushrooms.
A casserole of winter vegetables with rosemary
]]> A great vegetarian dish on its own, or simply serve as a wintry pot of vegetables in the middle of the table with a roast. 
Grilled herring with soused root vegetables
]]> Herring is a good choice of fish – alongside fish such as sardines, mackerel and salmon – to eat in the winter as they contain plenty of healthy essential oils. 
Celeriac soup with scallops and bacon
]]> Celeriac has such a great flavour but often just gets left on the greengrocer's shelves.
Back to your roots: Mark Hix makes the most of our seasonal vegetables
]]> Cooking with roots can be just as interesting as cooking with any other seasonal vegetables – just because most of them look a bit on the ugly side doesn't mean that what lies beneath the skin isn't appealing! In fact, it's quite the opposite; most root vegetables have their own totally unique flavour and can easily be matched to the job in hand. Look at parsnips, for example: they are in a league of their own and when roasted alongside a joint of beef they are very hard to better, in fact I would go as far to say that in winter, a roast beef lunch just wouldn't be complete without an accompanying dish of roast parsnips. 
Anthony Rose: 'It's impressive the way the wine trade has turned internet shopping into such a painless process
In the face of falling champagne sales, the online wine merchant From Vineyards Direct displayed a mischievously British sense of humour, delivering a sample with a copy of Charles Dickens' Hard Times. Still, according to something called the IMRG Capgemini e-Retail Sales Index, £24m worth of alcohol is forecast to be bought online in the UK during the first week of December. 
Wine: Something for the weekend?

Corrigan's Mayfair, 28 Upper Grosvenor Street, London W1
]]> It's the stuff of a publicist's nightmares. Your client opens a plush new restaurant, serving poshed-up rustic food, in one of Mayfair's grandest streets. Then, weeks before the launch, a group of teenage anarchists moves into the mansion over the road, rigs up a giant black flag and tells the press they're feeding themselves by rummaging in local bins. 
Blumenthal sprinkles a little good taste on roadside cuisine
]]> His sense of humour once extended to telling a newspaper interviewer that his parents had named him after enjoying trips to Heston Services on the M4. Now Heston Blumenthal is once again trying to associate pleasure with roadside meals, but this time the chef credited with inventing "molecular gastronomy" is serious. 
Comfort cuisine: Seek solace in some stodgy childhood favourites
]]> Hot sausage and mustard; cold jelly and custard: Oliver!'s vision of "Food, Glorious Food" seems horribly dated by today's standards – today, Lionel Bart might be expected to rhyme "fresh tuna sashimi" with "smoked salmon blini" – but as tightening purse strings force shoppers to think twice before splashing out on high-end nosh, nostalgia has set in. From cottage pie to apple crumble, our cupboards are filling up with the kind of comfort food that would have Oliver Twist drooling into his cap.
The Life Kitchen: Jungle curry of country chicken with fresh fenugreek

What makes the perfect kitchen?
]]> Anyone who has ever thought about redoing or designing their own kitchen will know that it's probably easier, less expensive and less traumatic just to move to a house that already has a kitchen you like. The number of different components – sink, oven, seating, surfaces, drawers, kettles, storage – and the mind-boggling range of choice within all those separate components would reduce even a decisive person to a twitching, nervous wreck. 
All Starbucks' coffee to be Fairtrade
]]> Starbucks is to make every cappuccino, mocha and latte it sells in Britain Fairtrade in an attempt to reverse a sales slump that has hit its global expansion.
<a href="http://sanjidaoconnel.livejournal.com/605.html">Sanjida O'Connell: Live to Chop - How to make raw food taste good</a>
 Saf restaurant has branded itself as ‘botanical cuisine’, which is an up-market way of saying it sells raw vegan food. Last week I went on a raw food course for the Independent run by executive chef, Chad Sarno. 
<a href="http://blogs.independent.co.uk/independent/2008/11/spending-power-time-to-save-7500-pubs.html">Spending Power: 7,500 pubs at risk</a>
 How seriously should we take CAMRA's warning that 7,500 pubs will shut by 2012? 
Bites: Now for some comforting news...
Head chefs at London's top hotel restaurants are fleeing in droves – well, in pairs at least. Last week, Nick Bell left Aspley's SW1 at the Lanesborough after just six months in the job (because of several not-too-complimentary reviews?). Meanwhile, the Dorchester's Aiden Byrne is rediscovering his roots with a gastropub in Liverpool. If only they'd known about the opening of the capital's new David Collins-designed brasserie, Bob Bob Ricard. Just the ticket for chefs with anti-social hours, BBR will serve posh "English comfort food" from James Walker, former head chef at Pont de la Tour, from 7am-3am. 
Spanish crisp cauliflower
]]> I was staying with [Moro co-founder] Jake Hodges at his mum's house in Spain and going through her old cookery books. In one was the idea of blanching then frying cauliflower. If you can't find gram (chickpea) flour, use plain white – though it won't have quite the same nutty flavour.
Spiced celeriac with lemon
]]> Celeriac is often drenched in cream and butter, but here the delicate spices give it a Middle Eastern flavour. This goes well with chicken, lamb-leg steaks or fish – especially if using North African spices.
Leek and Roquefort pizza bread
]]> I can't take credit for this one as I first had it in a fantastic restaurant in Queensland, Australia, called Harvest. It's important to roll the dough as thinly as possible for a good, crisp base.
We are what we eat
]]> The typical Briton is giving up fish and chips in favour of Thai takeaways and choosing locally grown food over expensive organic produce, but still failing to eat five portions of fruit and vegetables a day, The Independent on Sunday reveals today.
Winter salad with spiced pecans, pears and Devon Blue
]]> The secret to winter salads is having a good selection of leaves. We're using all sorts here at moment – from pak choi and raddiccio to mustard leaf and dandelion – but because a lot of these leaves are bitter you need a reasonably sweet dressing; here the pears do the trick. The spiced pecans are so delicious you could serve them on their own, with drinks.
Flash puts the 'temporary' into contemporary dining. But will anyone miss it when it disappears next year?
]]> The Flash restaurant may have only opened at the beginning of November but I guarantee it will be dead, gone and dust by January. It's not that I'm the Kiss of Death, it's just that it is a short-term, flash-in-the-pan, pop-up restaurant at the Royal Academy of Arts and it really will be gone by January. That leaves only one question: is it a shame it has so short a life or is it just as well? Or is that two questions?
Kale and hearty: Warming winter vegetable recipes
]]> You can get quite bored with cauliflower and leeks all the time – and that's what makes us experiment," says Jane Baxter, head chef at the Field Café in south Devon, aka the restaurant of organic vegetable box delivery pioneers Riverford Farm.
The crunch brunch: Galleries with cool cafes

Cod bits with butter beans and bacon
]]> Those bits and bobs of cod that normally get thrown away can be turned into something special. You should have left the tongue, cheeks and collar. 
Never mind the pollacks: Mark Hix cooks cod
]]> I must say that I'm slightly bored of scratching around for sustainable species of fish that I know are going to be so over-promoted that they're probably going to become unsustainable themselves – just as hoki did a few years back. Menus and food columns are all "pollack this" and "pollack that" these days and I realise that I'm probably one of the guilty parties because I was one of the people writing about the species years ago.
The Mansion, 255 Gipsy Road, Dulwich, London
]]> The Mansion is a fantastic sight on the road from Dulwich to Crystal Palace. It's a great bulky lump of Victorian architecture, as solid as a fortress, and dominates the landscape. Once it was merely a boozer called The Paxton but, since it was bought by Ben Sowton (the guy responsible for the terrifically groovy White House in Clapham), it's been transformed. The ground floor's painted black outside, the first floor's all brickwork with black trim. 
Roast cod with cockles, cider and parsley
]]> A nice chunk of cod cooked on the bone is a comforting thing, and we seem to have moved away from good old-fashioned cod steaks or cutlets to nicely trimmed cod 
Salt cod fritters
]]> Depending how much fillet you have left will obviously decide how many fritters you can make. Either way, this is a great way to use up tail ends, etc, for tasty little snacks. You can even mould these with a teaspoon and make little canapé-sized nibbles to have with drinks.
Wine: Scents and sensibility
Proof that New Zealand is not just all about sauvignon blanc comes in the form of pinot noir. Its rise in popularity has been so rapid over barely more than a decade that it's not fanciful to imagine that within a generation, we'll be talking about Kiwi pinot in the same breath as we now speak of Burgundy's fabled red wine villages of Nuits Saint Georges, Gevrey Chambertin and Clos Vougeot. Without the protective ring-fence of a tried and tested appellation contrôlée system, the Kiwi outline may still be a little hazy compared to its centuries-old burgundian counterpart. But as the vines and their human masters mature, a critical mass of pinot noir plantings has started to shape an identity and with it an expectation of premier cru quality today, grand cru tomorrow. 
Wine: Something for the weekend?

Cod, potato and leek soup
]]> This is a delicious, fishy winter warmer and it costs virtually nothing. You will be amazed how much meat you can get from the head once it's been cooked and the gelatinous stock gives the soup a lovely velvety texture.
Burger chains agree to health-drive revolution
]]> Some of Britain's biggest fast-food outlets including McDonald's and KFC have agreed to a historic deal with the Government to make their food more healthy as part of a campaign to cut heart disease and obesity.
Gender and genes affect food choices
Scientists used to say "you are what you eat". Then they said, "you are what your mother ate". Now, they have concluded that "you eat what you are"; genes play a key role in shaping our dietary preferences. 
Help - my husband thinks he's a superchef!
]]> That men are chefs and women merely cooks has long been the received wisdom of grandest reaches of haute cuisine. In 1950, Fernand Point, the inventor of nouvelle cuisine, was asked why he had never agreed to accept a woman as a student. Point responded that, "only men have the technique, discipline and passion that makes cooking consistently an art". A modern chef such as Gordon Ramsay performs on the world's television screens and to his salivating, wealthy customers, but he is happy to leave the everyday feeding of his family and friends to his wife, Tana, because "home cooking" is obviously so far removed from the male-dominated and army-like world of professional cooking. Tana may have turned the tables a little by writing her own cookbook (which Gordon says he has never read) and having a TV show in the US, but she appears to have chosen to ignore her other half's famous remark that "women can't cook to save their lives" and has just got on with feeding the family. 
Cool beans: Yasmin Alibhai-Brown has her finger on the pulse with her low-cost feast
]]> As the clouds of recession blow our way, it is time to turn to those basic, ancient foods that kept (and still keep) folk alive through real hard times. These staples have been eaten by humans for more than 4,000 years and are described in Sanskrit and ancient Egyptian texts. I speak of pulses – dependable, nourishing, still amazingly cheap, resistant, long lasting and not boring, not if you know them as well as many of us do. 
Slow-cooked shoulder of lamb with flageolet beans

Scotland's 'aggressive' Punk beer faces ban
An "aggressive" beer sold under the name Punk IPA faces being banned after a ruling that it would promote irresponsible drinking.
It's all about taste: Redesigning the River Café
]]> Stuart Forbes was Richard Rogers's project architect for the Millennium Dome, and he was a senior designer on Heathrow's Interminable Five building. That means he's operated at the very top of his profession. What, then, is he doing eating slivers of prosciutti di Parma and talking about the hots? The only dome in view here is the white clay bulge of a Valoriani wood-burning oven.
Poles savour British flavours
Polish nationals working in Britain in the past few years have picked up more than their wages – with many developing a taste for British brands of food and drink.
The crunch bunch: Super southern Italians

The future may be uncertain for his City clientele, but for the head chef at L'Anima, it's looking very rosy indeed
]]> Out there, it's the City – bleak, cold and windy. Men hurry home with news of cancelled bonuses and stock options, the biting wind a stark reminder of how cold the immediate future could be. Inside, all is warm and light. Jackets are off, yellow ties loosened, blue shirtsleeves rolled up, red braces tweaked, Château Latour poured. It's Thursday night in the City, and the bonhomie volume is turned up in defiance.
Parmesan biscuits
]]> These savoury little treats take only minutes to make and are perfect to have with drinks before dinner. 
Grate expectations: Skye Gyngell serves up her favourite Parmesan recipes
]]> The one thing I always have in the fridge (and if I'm honest, sometimes I have very little), is good-quality Parmesan cheese, because I know that, even if there is nothing in the larder other than olive oil, some dried pasta and chilli flakes, I can make myself a meal fit for a queen. 
Bites: The joy of cupcakes on ice
 There's more than skating on offer at the annual Somerset House Ice Rink which opens on Wednesday: Tate Catering's rinkside café has a locally sourced, comfort food menu including Neal's Yard Dairy cheeses, while the chic Tiffany Tuck Shop will sell gingerbread men and cupcakes. 
Pounded walnuts and Parmesan paste
]]> Walnuts are beautiful at this time of year; creamy and sweet. I use them as often as I can, in tarts, cakes, salads and in this creamy delicious paste. I like it best on toast – it's a favourite snack of mine. All nuts spoil easily, so it is best to buy them in small quantities, in their shells, and then shell them as and when you need them.
Puntarelle with aged Parmesan
]]> Puntarelle is a member of the chicory family that's a favourite in Italy. If you cannot find it, the white heart of celery finely sliced is a lovely substitute.
Roast tomato sauce with black olives, Parmesan and polenta
]]> Polenta is one of the most comforting foodstuffs I know – I often yearn for it when the weather turns cooler. It works beautifully with the sweet flavour of roasted tomatoes.
Fine art of cooking: Leading artists cook up a storm
]]> Art and food go hand in hand and have always done so. In European cities many well-known restaurants and shops have a history of building up great collections of art by allowing artists free food and drink in exchange for a piece of their work. I remember going to see the late Lionel Poilâne at his famous bakery in Paris, and the room behind the shop was packed full of drawings and paintings from great Parisian artists, including a fantastic chandelier sculpture made from bread. When the artists couldn't afford to pay their weekly bread bill, they would offer a piece of their work instead. It's amazing how even a humble loaf of bread can be bartered for a piece of art. (Mind you, Poilâne makes probably the most expensive sourdough loaf in the world, so perhaps it's not so humble after all.) 
Bake that and party: The season's most festive cupcakes
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New sensations: Our critics nominate their favourite restaurants of the year
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Local heroes: Mark Hix reveals his Britain's finest independent producers
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Trade secrets: Top chefs reveal their guilty pleasures
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Case studies: The perfect wines to get you through the party season

The Ten Best New World Red Wines
]]> You'll be the toast of the town with one of these scrumptious wines. 
Chicken tagine with olives and pickled lemon
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More bang to your bangers: A masterclass in stuffing and sizzling
]]> Sausages are one of this country's delicacies. Many are the meals that have been spiced up with great British bangers. But while most people tend to buy their sausages off the shelf, rather than make their own, one food expert strongly believes we should reverse that trend.
Revenge of the waitresses: The women serving customers up as satire
]]> Next time you want to complain in a restaurant, stop for a moment, take a deep breath, and do it with a little grace. You might think you have carte blanche to behave as you wish if you're dropping a considerable wedge of cash in an upmarket restaurant, but the waiting staff will be watching your every move. 
Ugly fruit and veg make a comeback
]]> Wonky cucumbers and comedy carrots are staging a comeback thanks to a European Union decision to scrap stringent rules which stipulate that only the most perfect-looking produce adorns supermarket shelves.
Mis-shapen fruit and veg laws set to be scrapped
]]> Curvy cucumbers and nobbly carrots will be back on sale in the shops from next July if, as expected, more than two dozen laws banning imperfect-looking fruit and veg are scrapped today. 
Happy hours to be banned in alcohol 'problem areas'
]]> Happy hours and supermarket deals would be banned in areas plagued by binge drinking and alcohol-related crime under a plan being considered by ministers. Three government departments are in talks over the proposed scheme to tackle binge drinking "hot spots", The Independent has learnt. 
Bites: The truffles or the testicles, sir?
 Credit crunch? What credit crunch? Bury your head in the san