Podcast recommendations

As the week ends and Franklin Matters is busy preparing for the Nov 3rd election, some podcast recommendations come to mind. I been interviewing candidates and while it doesn't surprise me that there are connections and common points, the nature of the connections and common points is always exciting and interesting.

Hence some recommendation for other interview based podcasts that I find worthy of my playlist.

colors of the season

Pond St Tour (audio)

It was a rainy day so on my walk I explored the former sewer treatment plant on Pond St in Franklin.

Here is a brief audio recording while I was in the middle of the property. For additional info on the RFP process you can jump over to FranklinMatters.org.



Check out the Flickr slideshow of the key photos of what I saw on the walk.

Cool Reflections

Thinking out loud this Friday morning

early morning dew on Fletcher Field

September Wednesday - 9/16/15

Reflections on Wednesday, almost the end of Sep, almost the end of the quarter, only one quarter of the year to go!

shadow play on the wall of the house, ladders to fix the corner board where the woodpeckers have attacked

strawberries, rhubarb and nectarine crisp

I had some rhubarb to cut so I got the inspiration to do a strawberry rhubarb crisp. I went googling to find a crisp topping that was gluten free and found this recipe after searching through all the apple crisps that popped up. 

I added the rhubarb to the strawberries and nectarines. I swapped corn flake crumbs for the almond flour and used almond slivers in place of the pecans. Otherwise, the ingredient list and process remained the same.

It did come out very tasting very good!

the finished product!

Original recipe
http://minimalistbaker.com/gluten-free-strawberry-nectarine-crisp/

strawberries, nectarines and rhubarb

Ingredients

• ~ 4 cups strawberries and nectarines, cut into bite-sized pieces
• 1 cup gluten free rolled oats
• 1/2 cup almond meal
• 1/2 cup roughly chopped pecans
• 1/4 cup packed light brown sugar
• pinch sea salt
• 4 Tbsp cold butter (dairy free for vegan) or sub olive oil

the crumb topping mixed together

Instructions

• Preheat oven to 350 degrees F and butter an 8x8 (or similar size) baking dish.
• Add fruit directly to the dish as you chop it and spread until flat.
• To a mixing bowl add crisp ingredients and, using your hands, mix until all of the butter is evenly distributed.
• Add to the top of the fruit in an even layer.
• Bake for 40-45 minutes or until the fruit is bubbling and the top is crisp and golden

ready to bake