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2 red onions, cut into large pieces 2 medium zucchini, cut into 1-inch (2.5 cm) pieces 2 medium summer squash, cut into 1-inch (2.5 cm) pieces 1 tablespoon extra-virgin olive oil 4 tablespoons dried thyme 2 tablespoons garlic powder 1 teaspoon freshly ground black pepper 4 tablespoons dried oregano 1 teaspoon dried rosemary, crumbled 2 portobello mushrooms cut into 1-inch (2.5 cm) slices 2 cups steamed spinach 1/2 teaspoon of cayenne pepper 1 cup watercress, stemmed and chopped 2 tablespoons of kombu, crumbled Put tofu and vegetables on wooden skewers, being gentle with tofu so it doesn t break. Lay vegetable kebobs at bottom of shallow pan or bowl. In a small bowl mix olive oil, kombu, thyme, garlic, black pepper, oregano, rosemary and cayenne pepper. Pour mixture over kebobs and let marinate, refrigerated, for two hours. Preheat broiler or grill to 300 F (150 C). Place kebobs in shallow pan and turn frequently. Watch carefully so vegetables don t burn. Cook until vegetables are tender. Serve warm on steamed spinach. Top with chopped watercress.

The idea of writing this book came to me in 2002 Since then it slowly matured into a state where I knew exactly what I wanted to write and nally into an agreement with the publisher John Wiley & Sons Ltd S60 is without any doubt the world s leading smartphone platform and it is indeed a remarkable one My dream and target is to help customers to write programs that create mobile phones on top of the S60 platform and to help them understand and see the huge value of it to their businesses This book explains the S60 platform, platform-based device programs and quality assurance factors for such programs in sequence, so that the reader gets an understanding of how to prepare and organize the development of a platform-based mobile device.

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If you re new to the world of database management, this book has everything you need to get started with Microsoft Access 2010. It also offers advanced topics for reference and learning. Beginning developers should pay particular attention to Part I, where I cover the essential skills necessary for building successful and efficient databases. Your ability as a database designer is constantly judged by how well the applications you build perform, and how well they handle data entrusted to them by their users. The chapters in Part I won t necessarily make you an expert database designer, but I guarantee that you ll be a better developer if you carefully read this material.

I have tried to share my experience and the way I felt while working on S60 so that the reader can discover the fascination of smartphones and also be prepared to handle the most demanding issues and risks in his project The book consists of four parts The rst part starts by comparing the smartphone concept with the feature phone The smartphone is explained naturally through S60 and its architecture S60 architecture consists of a cellular modem controlled by modem software, the Domestic Operating System (DOS), and an application processor engine controlled by Symbian OS and S60 software All these parts are explained to the reader so as to give a comprehensive understanding of the main S60-based device building blocks In addition I have explained two of the most important challenges in implementing an S60-based mobile phone, Binary Compatibility and Certi cates.

High-fat cakes depend on air incorporated by the creaming action of the fat and sugar for some of their leavening and much of their texture.Low-fat or no-fat cakes obviously cannot.They must depend on the foaming action of eggs. Sponge cakes have a springy texture and are tougher than shortened cakes.This makes them valuable for many kinds of desserts that require much handling to assemble.For example,many European-style cakes or tortes are made by cutting sponge cake layers horizontally into thin layers and stacking them with a variety of rich fillings, creams, icings, and fruits. Even if a high-ratio cake survived all this without breaking into crumbs, it would probably disintegrate when it absorbed moisture from the llings. In addition, sponge layers in this kind of cake are usually moistened with a flavored sugar syrup to compensate for their lack of moisture. The fruit torte (illustrated in the photograph) is an example of this type of cake. Genoise layers are split, moistened with dessert syrup (p. 1006), layered and iced with whipped cream, and topped with attractively arranged fruit pieces.The fruit is then coated with glaze (p. 957) to protect it and enhance its appearance. Sponge sheets for jelly rolls and other rolled cakes are made without shortening,so they do not crack when rolled. Flour for sponge cakes must be weak to avoid making the cake tough. Cornstarch is often added to cake our for sponge cakes to weaken the our further.

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