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InterestPrint Womens Comfort Mary Jane Flats Casual Walking Shoes Multi 10 4d8E0Ehh00 InterestPrint Womens Comfort Mary Jane Flats Casual Walking Shoes Multi 10 4d8E0Ehh00 InterestPrint Womens Comfort Mary Jane Flats Casual Walking Shoes Multi 10 4d8E0Ehh00

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Intersection's Sara Shahriari sat down with two members from the task force,TerryCassil and Danny Mueller, to hear about their experiences.

By Sara Shahriari Abby Ivory-Ganja Sep 29, 2017
Benjamin Hoste

Lead has played a pivotal role in the history of Missouri. More than 17 million tons of lead have come out of the ground in the state over the last 300 years, and that's left a lasting impact on the state economically, environmentally and culturally. KBIA is exploring that history —and future—in our special series The Legacy of Lead.

By Sara Shahriari Abby Ivory-Ganja Sep 22, 2017
Benjamin Hoste

Next week on Intersection, we look at Missouri's legacy of lead. In this preview of our upcoming show, Intersection host Sara Shahriaritalks with photographer Benjamin Hoste about his images from Missouri's old lead belt.


Hoste's photographs from the old lead belt are on display at the Greg Hardwick Gallery at Columbia College through September 27.

By Sara Shahriari Abby Ivory-Ganja Sep 12, 2017
Sara Shahriari / KBIA

Intersection is marking the new school year with conversations with three MU professors whose work and teaching styles make then stand out. We learn that parts of Missouri were once on the coast of a huge inland sea, how a veterinarian and toxicologist gets to the bottom of mysterious ailments and how students are learning to understand the global market for fabrics.

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Sara Shahriari
Aug 29, 2017
Rebecca Smith / KBIA

This week on Intersection we bring you a special on oral health from the new KBIA project, Missouri Health Talks. Health reporter Rebecca Smith spoke with Dr. John Dane, the current State Dental Director, and Gary Harbison, the Executive Director for the Missouri Coalition for Oral Health.

They cover the Missouri Oral Health Plan , which runs from 2015 to 2020, advances that have been made in oral health policy and struggles Missourians still face when it comes to accessing quality, affordable dental care.

You will also hear conversations gathered by Smith in June at the 6th Annual MOMOM , or Missouri Mission of Mercy, in Joplin. This yearly, two-day dental clinic put on by the Missouri Dental Association provides free dental care for anyone willing to wait in line. This year approximately 1,200 people were served and more than $800,000 worth of care was provided.

The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux Karen Scott Cahleb Dress Booties 5M ByzZC
Food in Jars

But Paul goes where most other canning books fear to tread: He delves into pressure canning.This preserved garlic cannot be made without a pressure canner.

I simply don’t have words to describe how wonderful this stuff is — imagine roasted garlic that holds its shape, sweet, savory, soft, unctuous and just salty enough for you to want to eat another. And another.

I like to put a few cloves on a plate with other things, as an accent. Or you can spread them on bread. Or toss them in with eggs in the morning. They are a fantastic addition to a pan sauce.

I am posting this now because it is garlic season in most of the country. Fresh garlic is all over farmer’s markets now, and while all fresh garlic is excellent, use the hardneck variety if you can find it. It has a hard central stalk in the middle, and its cloves tend to be larger than those of a softneck.

The hardest part of this entire process is peeling the cloves. But that’s not really that hard either. There is a great trick to peeling lots of garlic: Put the cloves in a bowl, top with another bowl of equal size, and shake them vigorously for about 15 seconds. The skins will all knock themselves off. (Here is BalaMasa Womens Bows LowCut Uppers PointedToe Urethane Pumps Shoes Pink GrHOe3nH

a video of the process

The only other hurdle here is the pressure canner. If you are a hunter, angler, gardener, forager or cook, you really need to get one. They will change your life, in a good way. And all those stories of them exploding are from the 1950s. Modern pressure canners are safe and sturdy. Follow the directions carefully and you will be fine. I admit to being nervous about using the pressure canner the first few times, but I got over it.

pressure canners

If you make this preserved garlic, I guarantee you will, too.

5 from 4 votes
Preserved Garlic
Prep Time
20 mins
Cook Time
Total Time
1 hr 20 mins
You will need a pressure canner and lots of garlic to make this recipe. I recommend that you grow your own garlic or buy it at a farmer's market, but any garlic will work. Make this in small jars, as a few cloves go a long way in the flavor department. Half-pints are best, and don't go larger than a pint. Using anything larger than a pint could mess up the sealing process -- pressure canning recipes are designed for size and time, so changing the size of a jar can screw up the calculus. Stick to half-pints and pints.
Course: Appetizer
Cuisine: American
Serves : 4 half pints
Author : Hank Shaw
Turn your oven to 220°F. Place 5 half-pint jars on a baking tray in the oven. (Use clean, unused lids for this recipe.) This will sterilize everything. I always put an extra jar in because yields can be variable; large garlic cloves can change things, so it's best to be ready for extra.
In a large saute pan, heat the oil and cook the garlic cloves over medium heat. Sprinkle the salt over them. Cook, stirring often, until they begin to brown. This can take anywhere from 8 to 20 minutes, depending on the heat you're using and how moist the garlic cloves are. Once they are starting to brown, mix the sugar into the pan and continue to cook until it begins to caramelize, about 2-5 minutes.
Add the vinegar, turn up the heat to medium-high, and cook this down for a minute or two.
Remove the jars from the oven. Pack the garlic and the oil and juices into the jars. Leave 1 inch of headspace. Wipe the rims of the jars and seal.
Put your pressure canner on your most powerful burner. Use your finger to wipe a film of oil around the inner edge of the canner, as this will help create an airtight seal; read your canner's directions for more detail on this. Get your tap water as hot as it will go and pour enough water into the pressure canner to come up about 2 inches. Put the jars of garlic into the canner and follow its directions to seal the canner.
Turn the heat up to high under the pressure canner and allow it to vent for 7 minutes before setting the weight at the 10 PSI marker. Let the pressure build to 10 PSI before setting the timer. Process 10 minutes for half-pints, 20 minutes for pints. (If you are at altitude, you will need to go up to 15PSI. Follow the directions on your canner.)
Turn off the heat and allow the PSI to return to zero before taking the weight off the steam vent. Carefully open the canner, making sure you don't get scalded by the steam. Left out the jars and let them cool before storing them in the pantry.

Braised Venison Shank with Garlic


Governor Michael L. Parson State of Missouri

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