Introducing Sweet Summer series
P N M
Notre Association s'est réjoui de l'annonce par le Ministre de l'Environnement au Congrès Mondial des Aires Marine de la création du Parc Naturel Marin du Bassin d'Arcachon et de la confirmation au Teich des moyens financiers sur le Budget 2014,au moins trois postes.
C'est suffisant pour démarrer.
Nous attendons maintenant la composition du Conseil de gestion et le territoire définitif du Parc.
Nous attendons maintenant la composition du Conseil de gestion et le territoire définitif du Parc.
A cause des élections municipales,ce conseil ne sera opérationnel qu'en Mai/Juin 2014.
Nous avons bataillé depuis 5 ans,on peut encore attendre un peu.
Parallèlement,car tout est lié,nous suivons avec beaucoup d'attention l'approbation définitive du Schéma de Cohérence Territoriale(SCOT).L’État a fait des observations fondamentales .Il faut les intégrer maintenant.Les travaux pour le nouveau plan local d'urbanisme(PLU) vont être lancés.Là aussi,nous serons présents.
Nous souhaitons participer au Comité de Pilotage,s'il est mis en place, et au minimum aux travaux de réflexions.
Quelques permis de construire délivrés selon le plan d'occupation des sols(POS) de 1995 nous posent problème et notamment un pour permettre la construction d'un sous -sol en nappes phréatiques affleurantes et autorisant un rabattement de nappes .
Plusieurs millier de m3 sont déversés à plusieurs centaines de mètres en Foret Domaniale.
Comment,l'ONF et le service instructeur du Permis, ont-ils pu autoriser une telle aberration technique et dont on connaît les conséquences néfastes pour l'environnement avec la progression inéluctable de la salinité.
Jean Mazodier
Président de PALCF
Notre Association s'est réjoui de l'annonce par le Ministre de l'Environnement au Congrès Mondial des Aires Marine de la création du Parc Naturel Marin du Bassin d'Arcachon et de la confirmation au Teich des moyens financiers sur le Budget 2014,au moins trois postes.
C'est suffisant pour démarrer.
Nous attendons maintenant la composition du Conseil de gestion et le territoire définitif du Parc.
Nous attendons maintenant la composition du Conseil de gestion et le territoire définitif du Parc.
A cause des élections municipales,ce conseil ne sera opérationnel qu'en Mai/Juin 2014.
Nous avons bataillé depuis 5 ans,on peut encore attendre un peu.
Parallèlement,car tout est lié,nous suivons avec beaucoup d'attention l'approbation définitive du Schéma de Cohérence Territoriale(SCOT).L’État a fait des observations fondamentales .Il faut les intégrer maintenant.Les travaux pour le nouveau plan local d'urbanisme(PLU) vont être lancés.Là aussi,nous serons présents.
Nous souhaitons participer au Comité de Pilotage,s'il est mis en place, et au minimum aux travaux de réflexions.
Quelques permis de construire délivrés selon le plan d'occupation des sols(POS) de 1995 nous posent problème et notamment un pour permettre la construction d'un sous -sol en nappes phréatiques affleurantes et autorisant un rabattement de nappes .
Plusieurs millier de m3 sont déversés à plusieurs centaines de mètres en Foret Domaniale.
Comment,l'ONF et le service instructeur du Permis, ont-ils pu autoriser une telle aberration technique et dont on connaît les conséquences néfastes pour l'environnement avec la progression inéluctable de la salinité.
Jean Mazodier
Président de PALCF
Some News...
Needless to say, we will be on temporary hiatus at least til we get a bit more sleep and are a bit more settled.
Needless to say, we will be on temporary hiatus at least til we get a bit more sleep and are a bit more settled.
Delicious spring vegetarian meal
Entree: Fresh steamed asparagus with semi-hard-boiled egg dressing. Steam the asparagus till cooked but not too soft, let them cool. Boil an egg(not too hard-boiled but not soft-boiled either), peel off shell, then chop the egg into bits. In a small bowl mix a tablespoon sour cream, a teaspoon Dijon mustard, a little salt, pepper, a small splash of either lemon or white balsamic vinegar. Mix the chopped egg in with this and serve the mixture drizzled over the asparagus.
Main course: Chick pea and herby vegetable couscous. Stir fry some onion, garlic in olive oil, add chopped herbs(I used mint and coriander, but anything you fancy is fine), and add in the chopped vegetables available--celery, capsicum, olives, tomato, greens, whatever. Stir in the chick peas(I used tinned ones as they are much quicker.) Prepare some couscous grain. Serve with the mixture on top of the couscous, decorate with herbs.
Salad: This is made entirely of mache leaves(corn salad)from the garden and and new little tomatoes from the greenhouse. I just love mache which is a very popular salad vegetable in France and which in the last couple of years we've been able to grow really well in the garden. I dress it with my usual vinaigrette: virgin olive oil, white balsamic vinegar, Dijon mustard.
Dessert: simple Poire Belle-Helene. (not pears from the garden though--not the season yet for them.). For each person, take one pear, peel and core and poach in a syrup made from 2 cups water, half a cup sugar, teaspoon vanilla essence. Poach for about 5-6 mins, then set aside to cool. Meanwhile melt some chocolate, a little milk, a little butter, till you get a smooth mixture. Drizzle over poached pears till they are covered and serve with whipped cream.
Entree: Fresh steamed asparagus with semi-hard-boiled egg dressing. Steam the asparagus till cooked but not too soft, let them cool. Boil an egg(not too hard-boiled but not soft-boiled either), peel off shell, then chop the egg into bits. In a small bowl mix a tablespoon sour cream, a teaspoon Dijon mustard, a little salt, pepper, a small splash of either lemon or white balsamic vinegar. Mix the chopped egg in with this and serve the mixture drizzled over the asparagus.
Main course: Chick pea and herby vegetable couscous. Stir fry some onion, garlic in olive oil, add chopped herbs(I used mint and coriander, but anything you fancy is fine), and add in the chopped vegetables available--celery, capsicum, olives, tomato, greens, whatever. Stir in the chick peas(I used tinned ones as they are much quicker.) Prepare some couscous grain. Serve with the mixture on top of the couscous, decorate with herbs.
Salad: This is made entirely of mache leaves(corn salad)from the garden and and new little tomatoes from the greenhouse. I just love mache which is a very popular salad vegetable in France and which in the last couple of years we've been able to grow really well in the garden. I dress it with my usual vinaigrette: virgin olive oil, white balsamic vinegar, Dijon mustard.
Dessert: simple Poire Belle-Helene. (not pears from the garden though--not the season yet for them.). For each person, take one pear, peel and core and poach in a syrup made from 2 cups water, half a cup sugar, teaspoon vanilla essence. Poach for about 5-6 mins, then set aside to cool. Meanwhile melt some chocolate, a little milk, a little butter, till you get a smooth mixture. Drizzle over poached pears till they are covered and serve with whipped cream.
PNM Communiqué Ceba
Le Ministre Philippe Martin s’est engagé à signer le décret de création du Parc Naturel Marin du Bassin d'Arcachon dans les prochains jours, lors du Congrès international des Aires Marines Protégées (IMPAC3) du 26 octobre 2013 à Marseille (NB : Le communiqué du Ministère fait état de plusieurs semaines
Le Bassin d’Arcachon marque ainsi une étape capitale pour son avenir ; il va enfin pouvoir doter son territoire d’un véritable Parlement de la Mer !
Cela constitue l’épilogue d’un processus de près de 5 années au cours desquelles un travail d’analyse fut effectué sous l’impulsion de l'équipe de la mission des Aires Marines protégées. Tous les acteurs, professionnels ou non, concernés par le Bassin dans son ensemble, ont pu exprimer leurs desiderata, apporter leur témoignage, effectuer des propositions pour un avenir raisonnable et maîtrisé des différents usages existants.
On sait que certains élus ont pris position contre la création du PNM alors que l’enquête publique a démontré que plus de 80 % de la population s'étant exprimée à l'enquête publique y est favorable.
La Préfecture de Bordeaux est allée jusqu’à proposer un Conseil de Gestion pléthorique dans le but inavoué de renforcer le pouvoir des élus et de minorer celui des associations d’usagers ou de défense de la nature.
La question de l’intégration ou non des Prés Salés de La Teste de Buch a fait l’objet de débats houleux en dépit de l’évidente nécessité de les intégrer puisqu'ils font partie du Domaine Public Maritime que recouvrent tous les PNM.
Devant l'urgence de mettre en œuvre un vrai dispositif d'équilibre des usages sur le Bassin, FNE, la SEPANSO et la CEBA ont organisé une réunion le 15 octobre 2013 à Gujan Mestras (en présence du CRC, du Comité des Pêches, de Michel DAVERAT, et de nombreuses associations...) au cours de laquelle il a été décidé de conduire une délégation vers Matignon, comme cela avait été fait à l’époque du naufrage du Prestige(cf. Lettre au 1er Ministre).
Or, le 26 octobre après-midi, Monsieur LECA des Aires Marines, annonça à la CEBA l’engagement du Ministre Philippe Martin, de signer le Décret de création du PNM du BA d’Arcachon dans les prochains jours.
Dès le jour de signature du décret, il s’agira de former un Conseil de Gestion, lequel se dotera d’un Règlement Intérieur et de définir un Plan de Gestion concerté.
Il y a urgence, car le Bassin connait divers phénomènes qui le menacent tous les jours davantage : l’hyper urbanisation et ses conséquences sur le milieu aquatique (cuivre, hap, biocides, antifouling, antitermites, etc...), ce que le Schéma de Cohérence Territoriale (SCOT) va renforcer drastiquement, la fragilisation de certaines ressources (huitres et autres coquillages, poissons), la régression des herbiers de zostères , et la liste est bien longue tant les rapports Ifremer ou Geomer contiennent d’observations qui doivent alerter non seulement les scientifiques et les environnementalistes, mais tous les usagers du Bassin, au sens large.
Le Parc Naturel Marin apportera enfin l'opportunité de mettre en œuvre un devoir de précaution, de respect et une vigilance qui font aujourd’hui trop souvent défaut.
Une nouvelle fois, les gens du Bassin n’auront pas été en retard pour relever un défi majeur.
Le quatrième Parc Naturel Marin de la France métropolitaine est en marche.
F. Branger
MH. Ricquier
J. Storelli
Le Ministre Philippe Martin s’est engagé à signer le décret de création du Parc Naturel Marin du Bassin d'Arcachon dans les prochains jours, lors du Congrès international des Aires Marines Protégées (IMPAC3) du 26 octobre 2013 à Marseille (NB : Le communiqué du Ministère fait état de plusieurs semaines
Le Bassin d’Arcachon marque ainsi une étape capitale pour son avenir ; il va enfin pouvoir doter son territoire d’un véritable Parlement de la Mer !
Cela constitue l’épilogue d’un processus de près de 5 années au cours desquelles un travail d’analyse fut effectué sous l’impulsion de l'équipe de la mission des Aires Marines protégées. Tous les acteurs, professionnels ou non, concernés par le Bassin dans son ensemble, ont pu exprimer leurs desiderata, apporter leur témoignage, effectuer des propositions pour un avenir raisonnable et maîtrisé des différents usages existants.
On sait que certains élus ont pris position contre la création du PNM alors que l’enquête publique a démontré que plus de 80 % de la population s'étant exprimée à l'enquête publique y est favorable.
La Préfecture de Bordeaux est allée jusqu’à proposer un Conseil de Gestion pléthorique dans le but inavoué de renforcer le pouvoir des élus et de minorer celui des associations d’usagers ou de défense de la nature.
La question de l’intégration ou non des Prés Salés de La Teste de Buch a fait l’objet de débats houleux en dépit de l’évidente nécessité de les intégrer puisqu'ils font partie du Domaine Public Maritime que recouvrent tous les PNM.
Devant l'urgence de mettre en œuvre un vrai dispositif d'équilibre des usages sur le Bassin, FNE, la SEPANSO et la CEBA ont organisé une réunion le 15 octobre 2013 à Gujan Mestras (en présence du CRC, du Comité des Pêches, de Michel DAVERAT, et de nombreuses associations...) au cours de laquelle il a été décidé de conduire une délégation vers Matignon, comme cela avait été fait à l’époque du naufrage du Prestige(cf. Lettre au 1er Ministre).
Or, le 26 octobre après-midi, Monsieur LECA des Aires Marines, annonça à la CEBA l’engagement du Ministre Philippe Martin, de signer le Décret de création du PNM du BA d’Arcachon dans les prochains jours.
Dès le jour de signature du décret, il s’agira de former un Conseil de Gestion, lequel se dotera d’un Règlement Intérieur et de définir un Plan de Gestion concerté.
Il y a urgence, car le Bassin connait divers phénomènes qui le menacent tous les jours davantage : l’hyper urbanisation et ses conséquences sur le milieu aquatique (cuivre, hap, biocides, antifouling, antitermites, etc...), ce que le Schéma de Cohérence Territoriale (SCOT) va renforcer drastiquement, la fragilisation de certaines ressources (huitres et autres coquillages, poissons), la régression des herbiers de zostères , et la liste est bien longue tant les rapports Ifremer ou Geomer contiennent d’observations qui doivent alerter non seulement les scientifiques et les environnementalistes, mais tous les usagers du Bassin, au sens large.
Le Parc Naturel Marin apportera enfin l'opportunité de mettre en œuvre un devoir de précaution, de respect et une vigilance qui font aujourd’hui trop souvent défaut.
Une nouvelle fois, les gens du Bassin n’auront pas été en retard pour relever un défi majeur.
Le quatrième Parc Naturel Marin de la France métropolitaine est en marche.
F. Branger
MH. Ricquier
J. Storelli
Sweeten Your Taste Buds With Cooking Classes
The younger India has shown a great interest in developing culinary arts. Blame it on the modern outlook of Indians or the equalizing of the stand of men and women in the society, cooking classes have suddenly shown an increased number of participants. There has not only been a hike in the number of enrolment, but also there has been a hike in the TRP that the shows related to cooking has shown. To keep up with the increased stir, are now on the track of finding out new and alluring ways to keep the flow of enrolment steady and stable.
When you have decided that you want to master the art of cooking, the first step to deciding upon a tutor will be to decide which cuisine to defeat first. This will depend a lot on the taste you enjoy encouraging. When that is decided upon, you have to find a master who is well experienced and is popular in his teaching skills and his ability to deal with kitchen mishaps. The most famous flavor is that of chocolate and that is why chocolate making classes in Mumbai overflow with interested students.
In addition to your interest and the popularity of the tutor you have decided to associate with, there is one factor that weighs a lot, namely, the budget factor. You should be wary of joining those cooking classes in Mumbai that suits your pocket. Once you have enrolled, documentation has a lot of importance. As one gets acquainted with each ingredients involved, one should be keen to make this acquaintance an everlasting one. Familiarity with the ingredients is a must if you intent to master the art. As you encounter each dish and witness the secrets of mastering the culinary arts, make sure you document it well. Cooking is more like an art, meaning, however well you try to memorize or keep record of all the steps you do, you are sure to miss something or the other. The solution is to keep practicing the art.
Another point to be noted is to make sure that you do not miss any of the cooking classes offered. The reason is that, one class missed might prove to be one too many. As stated above, the familiarity with the ingredients needs to be maintained. To maintain hygiene should be a prime requirement when you cook. Your equipment need be clean and clear. Clean working environment can do wonders.
When attending cooking classes, one should not be shy to ask questions. Keep asking questions and your knowledge will grow, you should never back out. When you have all the details regarding a dish, practice! Errors are bound to occur the first few times, but never give up. Cooking is an art to be mastered and not to be given up. One would certainly shine in culinary aspects given ample practice and dedication.
This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.
The younger India has shown a great interest in developing culinary arts. Blame it on the modern outlook of Indians or the equalizing of the stand of men and women in the society, cooking classes have suddenly shown an increased number of participants. There has not only been a hike in the number of enrolment, but also there has been a hike in the TRP that the shows related to cooking has shown. To keep up with the increased stir, are now on the track of finding out new and alluring ways to keep the flow of enrolment steady and stable.
When you have decided that you want to master the art of cooking, the first step to deciding upon a tutor will be to decide which cuisine to defeat first. This will depend a lot on the taste you enjoy encouraging. When that is decided upon, you have to find a master who is well experienced and is popular in his teaching skills and his ability to deal with kitchen mishaps. The most famous flavor is that of chocolate and that is why chocolate making classes in Mumbai overflow with interested students.
In addition to your interest and the popularity of the tutor you have decided to associate with, there is one factor that weighs a lot, namely, the budget factor. You should be wary of joining those cooking classes in Mumbai that suits your pocket. Once you have enrolled, documentation has a lot of importance. As one gets acquainted with each ingredients involved, one should be keen to make this acquaintance an everlasting one. Familiarity with the ingredients is a must if you intent to master the art. As you encounter each dish and witness the secrets of mastering the culinary arts, make sure you document it well. Cooking is more like an art, meaning, however well you try to memorize or keep record of all the steps you do, you are sure to miss something or the other. The solution is to keep practicing the art.
Another point to be noted is to make sure that you do not miss any of the cooking classes offered. The reason is that, one class missed might prove to be one too many. As stated above, the familiarity with the ingredients needs to be maintained. To maintain hygiene should be a prime requirement when you cook. Your equipment need be clean and clear. Clean working environment can do wonders.
When attending cooking classes, one should not be shy to ask questions. Keep asking questions and your knowledge will grow, you should never back out. When you have all the details regarding a dish, practice! Errors are bound to occur the first few times, but never give up. Cooking is an art to be mastered and not to be given up. One would certainly shine in culinary aspects given ample practice and dedication.
This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.
Why Red Chilli Powder is the secret ingredient?
ave you ever wondered, why red chilli is a favorite in your mother's or grandmother's recipe? We'll tell you things you may not know about chilli powder.
Chilli Powder, a widely used spice, is a secret and essential ingredient of every grandmother's recipe. Despite being tart, why is it still used in our food? The answer is simple. Its benefits are several. Let's discuss some of the benefits of chilli Powder.
Vitamin A: A tablespoon of chilli contains 2,224 IU of vitamin A. This amounts to 44.5% of the total quantity needed by the body. Vitamin A is used by the body to maintain eyesight and checking over the health of teeth, skin, and bones by the supplying sufficient vitamins to grow strong.
Vitamin C: A tablespoon of chilli powder accounts to about 4.8mg, which is 8% of total Vitamin C intake your body needs. Your body uses antioxidants to fight internal injury from free essentials, which are unbalanced molecules shaped during the energy formation method that can augment your danger of developing injurious health conditions like cancer and heart disease.
Did you know: - Why are chilies tart? Chillis are tart because of the alkaloid compounds: Capsanthin, Capsaicin, and Capsorubin.
Below is the measure of vitamins and minerals in 100g of Chilli.
230% of Vitamin-C
37% of Vitamin B-6
30% of Vitamin A,
12% of Iron,
11% of Copper,
6% of Potassium
Red Chilli Powder is a mixture of dried chilies, cumin, garlic, and oregano. In some cases, use of coriander, cloves or pepper may even be included. In dried red chilies lie nutritional and medicinal benefits, which have scientific evidences. Some of the benefits are as follows:
Cookery benefits: Just a pinch of red chilli can leave ecstatic flavor in your food. Some of the Indian recipes are incomplete without red chilies. It is slowly and deliciously taking its place in the U.S. Barbeque Sauces, Chili and Mexican Moles make use of red chilies these days.
Geographical Data: It is a well known fact that whole red chilli is the most commonly used spice in India. Ancient India boasts of red chilli as a cure to upset stomach, menstrual cramps, malaria, and motion sickness.
Nutrition rich: They contain vitamins and minerals like Vitamin -C, Vitamin- B, Vitamin- A, Iron, Copper, and Potassium etc. The beta carotene, a form of Vitamin- A, has the same amount of nutritional value as in different vegetables and fruits.
Medicinal benefits: An alkaloid compound, capsaicin, found in red chilli is known to decrease the intensity of pain. It has to be applied directly on the skin.
Sterling Groceries Pvt Limited is a corporation that manufactures spices and is situated in New Delhi. The superiority of spices they manufacture have got them a position with WAL-MART, Carrefour, METRO, SPAR, and Reliance, in recognized as well as modified segments.
PRS Spices is a leading spice & herbs supplier that offers range of good quality spices seasonings, Chilli Powder, cumin powder, curry powder, chat masala, Red Chilli Powder etc. We offer valued spices to meet all cookery needs globally.ave you ever wondered, why red chilli is a favorite in your mother's or grandmother's recipe? We'll tell you things you may not know about chilli powder.
Chilli Powder, a widely used spice, is a secret and essential ingredient of every grandmother's recipe. Despite being tart, why is it still used in our food? The answer is simple. Its benefits are several. Let's discuss some of the benefits of chilli Powder.
Vitamin A: A tablespoon of chilli contains 2,224 IU of vitamin A. This amounts to 44.5% of the total quantity needed by the body. Vitamin A is used by the body to maintain eyesight and checking over the health of teeth, skin, and bones by the supplying sufficient vitamins to grow strong.
Vitamin C: A tablespoon of chilli powder accounts to about 4.8mg, which is 8% of total Vitamin C intake your body needs. Your body uses antioxidants to fight internal injury from free essentials, which are unbalanced molecules shaped during the energy formation method that can augment your danger of developing injurious health conditions like cancer and heart disease.
Did you know: - Why are chilies tart? Chillis are tart because of the alkaloid compounds: Capsanthin, Capsaicin, and Capsorubin.
Below is the measure of vitamins and minerals in 100g of Chilli.
230% of Vitamin-C
37% of Vitamin B-6
30% of Vitamin A,
12% of Iron,
11% of Copper,
6% of Potassium
Red Chilli Powder is a mixture of dried chilies, cumin, garlic, and oregano. In some cases, use of coriander, cloves or pepper may even be included. In dried red chilies lie nutritional and medicinal benefits, which have scientific evidences. Some of the benefits are as follows:
Cookery benefits: Just a pinch of red chilli can leave ecstatic flavor in your food. Some of the Indian recipes are incomplete without red chilies. It is slowly and deliciously taking its place in the U.S. Barbeque Sauces, Chili and Mexican Moles make use of red chilies these days.
Geographical Data: It is a well known fact that whole red chilli is the most commonly used spice in India. Ancient India boasts of red chilli as a cure to upset stomach, menstrual cramps, malaria, and motion sickness.
Nutrition rich: They contain vitamins and minerals like Vitamin -C, Vitamin- B, Vitamin- A, Iron, Copper, and Potassium etc. The beta carotene, a form of Vitamin- A, has the same amount of nutritional value as in different vegetables and fruits.
Medicinal benefits: An alkaloid compound, capsaicin, found in red chilli is known to decrease the intensity of pain. It has to be applied directly on the skin.
Sterling Groceries Pvt Limited is a corporation that manufactures spices and is situated in New Delhi. The superiority of spices they manufacture have got them a position with WAL-MART, Carrefour, METRO, SPAR, and Reliance, in recognized as well as modified segments.
PRS Spices is a leading spice & herbs supplier that offers range of good quality spices seasonings, Chilli Powder, cumin powder, curry powder, chat masala, Red Chilli Powder etc. We offer valued spices to meet all cookery needs globally.