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These days, town halls tend to equate unsanctioned graffiti with vandalism, identifying it as a costly “problem” or eyesore. All too often local administrations prioritize the quick removal of graffiti, following the lead of the now defunct broken windows theory, proposed by James Q. Wilson and George Kelling in 1982, which claims that visible disorder such as graffiti encourages further crime. It’s a theory which anti-graffiti warriors love to quote ad infinitum, particularly followers of the Keep America Beautiful movement, and its ex-sidekick Graffiti Hurts, as well as similar organizations which have popped up throughout the world. In response to the officially sanctioned whitewashing of graffiti which appeared in Cuenca during the October 2019 indigenous protests in Ecuador, I worked on a research project for the University of Azuay in southern Ecuador evaluating graffiti management strategies being used in different cities across the globe. The aim was to understand other ways in which the Municipality could have reacted. In essence the project was an attempt to answer a question posed by Dr. Richard Clay in the BBC FOUR documentary A Brief History of Graffiti: “Should we always succumb to the knee-jerk reaction of scrubbing it off?” Cleaning graffiti which states “Solo el Pueblo Salva el Pueblo” (only the people can save the people) from the façade of the National Institute of Cultural Heritage (INPC) in Cuenca on October 10, 2019. (Cecilia Bogaard) Read moreSection: ArtifactsAncient WritingsNewsGeneralWeird FactsHistoryPreviewRead Later 

Billions of years ago Earth was bombarded with meteorites of all sizes and shapes. Approximately 3.26 years ago, the biggest of these, which is known as S2, hit the planet in an area of what is now South Africa with such force that it radically altered the global environment. Scientists estimate this object was the size of four Mount Everests, which is why its destructive power was so vast. But new research suggests that this meteorite impact event may have helped spur the development of life on the planet, creating changes that jump-started evolution and ultimately allowed complex lifeforms to appear. In a study just published in the Proceedings of the National Academy of Sciences (PNAS), a team of scientists led by early-Earth geologist Nadja Drabon from Harvard University describe a scenario that explains why a gigantic meteorite striking the planet so long ago might have had a creative impact. "We think of impact events as being disastrous for life," Drabon stated in a Harvard press release. "But what this study is highlighting is that these impacts would have had benefits to life, especially early on … these impacts might have actually allowed life to flourish." Read moreSection: NewsEvolution & Human OriginsHuman OriginsScienceRead Later 

Scheduling problems for VA patients seeking community care caused at least a dozen veterans to miss receiving treatments for cancer and other illnesses, including one veteran who died in "debilitating pain" as a result.

House Republicans are questioning whether the Biden-Harris administration is working to unravel one of former President Donald Trump's signature benefits for veterans that allows them to seek care outside the Veterans Health Administration system.

An Arizona prosecutor said the man arrested in the shooting of a Democratic National Committee office in suburban Phoenix had more than 120 guns and over 250,000 rounds of ammunition in his home, leading law enforcement to believe he may have been planning a mass casualty...

Finland is experiencing suspicious acts of sabotage and disruption and believes Russia is engaged in broad-ranging influence operations against it and other European countries, Finland's Minister of Interior Lulu Ranne said.NATO and Western intelligence services, including...

Southern Cornbread Dressing is deliciously moist and wonderfully seasoned with sage, onions, and celery. It’s a classic that makes it to the Thanksgiving table year after year. Thanksgiving is quickly approaching and it’s time to start planning that Thanksgiving menu. This year I want the food to be extra good and special since this is the first year my son has been away at college. I miss him dearly and I know he misses my home cooking. (Note: This post was originally published November 10, 2015. But my son is still coming home for Thanksgiving ?) Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save You cook for your boys mamas, and they’ll always want to come home to see you.   The Thanksgiving side dish that my kids look forward to the most is the dressing. What Is Dressing? Dressing is what southerners call stuffing. Typically dressing is made with cornbread. Variations on cornbread dressing are many and varied. Depending on the region of the south, ingredients like pecans, sausage, crawfish, or oysters can be added. Thanksgiving Dressing Recipe Probably the most looked forward to part of Thanksgiving dinner, besides dessert, is the dressing and it’s not uncommon for us to have more than one kind. I personally really love this Andouille Sausage and Cornbread Stuffing. This Southern Cornbread Dressing is a more traditional southern dressing made with crumbled cornbread along with lots of onion, celery, and sage. It’s savory, moist, and delicious. How Far In Advance To Make The Cornbread You should make the cornbread a day or two in advance. You want the conrbread to be somewhat dry and stale. This will allow it to absorb more liquid and flavor. Recipe Tip Since we typically fry our Thanksgiving turkey, I solely use canned broth to make dressing, but if you have turkey drippings, you could add them to the dressing and it will taste even better. Along with cornbread dressing we love to have Cheesy Green Bean Casserole, mashed potatoes, and Broccoli Casserole for Thanksgiving dinner. And this year I think I’ll add Savory Sweet Potato Casserole to the list. You can never have too many casseroles! I also always make these Yeast Rolls and Southern Sweet Potato Pie. Equipment Needed Cast Iron Pan– You will need a 9 to 10-inch cast iron pan for baking the cornbread. A 9-inch cake pan or baking dish can be used instead. Baking Dish– a 9×13-inch baking dish is a good size. Pin this now to find it laterPin It Never miss a recipe. Follow Spicy Southern Kitchen on Facebook, Pinterest, and Instagram. Watch the video below to see how easy it is to make Southern Cornbread Dressing. Print Southern Cornbread Dressing A traditional southern cornbread dressing flavored with onion, celery, and sage. Super moist and flavorful. Course Side DishCuisine Southern Prep Time 30 minutes minutesCook Time 30 minutes minutesTotal Time 1 hour hour Servings 8 servings Calories 346kcal Author Christin Mahrlig Equipment9 to 10-inch cast iron pan IngredientsCornbread1 cup self-rising cornmeal I use Martha White1/2 cup self-rising flour I use White Lily3/4 cup buttermilk2 eggs2 tablespoons Vegetable oilDressing8 tablespoons butter (1 stick)3 medium onion chopped4 stalks celery chopped1 1/2 teaspoons dried sage1 teaspoon poultry seasoning3/4 teaspoon salt1/2 teaspoon pepper3 pieces toast crumbled1/2 cup milk3 eggs lightly beaten2 to 2 1/2 cups chicken stock or broth2 tablespoons butter InstructionsPreheat oven to 400 degrees.In a medium bowl, stir together all ingredients for cornbread. Pour into a lightly greased 9-inch cast iron pan or a 9-inch baking pan. Bake for 20 to 25 minutes. Before using, crumble into small pieces.Heat butter over medium heat in a large pan. Add celery and onion and cook until soft.Add sage, poultry seasoning, salt, and pepper to onion mixture.In a large bowl combine crumbled cornbread and toast.Whisk together milk and eggs and add to bowl. Stir in 2 cups of chicken broth.Stir in onion mixture. Mixture should be very moist. Add more broth if necessary.Transfer to a greased baking dish. Cut butter into small slivers and scatter on top of dressing.Bake at 350 degrees for 30 minutes, or until it turns light brown on top. NotesNote: The cornbread should be made a day or two in advance. I use a regular white sandwich bread for the toast. NutritionCalories: 346kcal | Carbohydrates: 27g | Protein: 9g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 678mg | Potassium: 250mg | Fiber: 3g | Sugar: 4g | Vitamin A: 667IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg More Thanksgiving Favorites Southern-Style Green Beans Pineapple Casserole Disclosure: This post contains affiliate links. The post Southern Cornbread Dressing appeared first on Spicy Southern Kitchen.

Apple Pie Cinnamon Rolls combine fall spices with warm diced apples piled high into cinnamon dusted biscuit dough and topped with a sweet glaze! A SIMPLE APPLE PIE INSPIRED RECIPE! What is better than regular cinnamon rolls? Apple Pie Cinnamon Rolls! I am fortunate to have a couple of apple trees growing in my back yard so I am always looking for new ways to use up these fresh apples. These are hands down one of my family’s favorites. It can be dessert or breakfast or brunch! It’s a simple, gooey apple pie filling that you can whip up and smother over cinnamon spiced refrigerated biscuit dough. They only take 30 minutes to make and are so flavorful and delicious that they taste like they’re made totally from scratch! You will want to double the recipe if making this for a crowd because they will go fast! FREQUENTLY ASKED QUESTIONS: What apples are best to use for these cinnamon rolls? You can use any type of apple for these. I like to use a more tart green apple like Granny Smith or Golden Delicious. They are a firmer apple and hold up well to the cooking process. Other great choices Honeycrisp, Braeburn, or Gala apples (just know that although these are sweeter, they can sometimes get mushy and you may want to adjust the amount of sugar because they are slightly sweeter apples.) What size should I dice the apples? A small dice is about ¼-inch. Any bigger and the apples won’t fit nicely into the small pie shape. Can I use cinnamon roll dough instead of biscuit dough? Yes, definitely! You can make it with biscuit dough or cinnamon roll. If you like it sweeter, go with the cinnamon roll dough and if you like it a little less sweet, go with the biscuit dough. This recipe was designed for 10 apple pie cinnamon rolls so you’ll want to try and use about the same amount of refrigerated cinnamon rolls if possible. Can I just use apple pie filling? Yep! You can certainly use apple pie filling. I would probably chop them up smaller though so they fit into the cups easier. I just take a knife (while the apples are still in the can – and after I’ve removed the top of course) and sort of saw through the apples. I do this for my Apple Danishes and I have a photo over there if you want to see how it is done. What else could I add to these Apple Cinnamon Rolls? If you like extra cinnamon flavor, you can add ¼ teaspoon of cinnamon to the powdered sugar when making the glaze. You can also add a couple of drops of almond extract to the glaze for extra flavor. The taste of almond and apples is wonderful! You could even add some chopped walnuts or pecans. How do I store leftover Apple Pie Cinnamon Rolls? Keep any leftovers in an airtight container and place them in the refrigerator for up to 3 days. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) refrigerated biscuits – as I stated above, you can also use refrigerated cinnamon rolls. This recipe makes 10. ground cinnamon – you could use apple pie spice. Just keep in mind, you are also using it to sprinkle on the biscuit dough and it may end up being too strong a flavor as opposed to just plain cinnamon but I’ll leave that up to your tastebuds! If using apple pie spice for the filling, leave out the additional nutmeg in this recipe. medium Granny Smith apples – see my Frequently Asked Questions above about other types of apples. granulated sugar light brown sugar fresh lemon juice– don’t attempt to skip out and use the bottled stuff. Too many of the brands out there just taste like straight up acid rather than true lemon juice. Trust me when I say that fresh lemon juice is key when making apple pie filling. ground nutmeg salt all-purpose flour powdered sugar and milk – this is used to make a simple glaze. This is optional but I really think it kicks it up a notch. HOW TO MAKE APPLE CINNAMON ROLLS: Preheat the oven to 375°F and grease a 12-cup capacity muffin pan. Remove the biscuits from their packaging and place them on a parchment-lined surface (or on any nonstick surface). Roll them out to a 3-inch diameter. Sprinkle 1 1/2 teaspoons of cinnamon over the biscuits (on both sides). You’re using one 1 1/2 teaspoons total for all of the biscuits (you can add more if preferred.) Place the rounds in the prepared muffin pan, pressing the bottom and sides of the dough to fit the pan. Bake in the oven for 6-8 minutes until golden brown and the base of the dough is cooked. Working quickly and while the dough is still soft, use the bottom of a shot glass to shape the dough to create a cup shape. Set aside. Place the diced apples in a large skillet. Add the granulated sugar, brown sugar, and lemon juice, and cook the apples over medium heat, stirring until the sugars have dissolved. Add the remaining 1 teaspoon cinnamon, nutmeg, and salt, stirring to combine.  Sprinkle in the flour, and cook for 1 to 2 minutes or until the mixture starts to thicken. Spoon the apple mixture evenly among the 10 pie cups. Set aside. Combine the powdered sugar and milk in a small bowl, stirring to remove any clumps. Spoon or pipe the glaze over the Cinnamon Roll Apple Pies. Serve while still warm. CRAVING MORE RECIPES? Tik Tok Cinnamon Rolls Apple Spice Cake with Brown Sugar Frosting Apple Streusel Muffins Fried Apple Pies Cinnamon Roll Casserole Apple Bread Apple Dessert Pizza Crock Pot Pecan Pie Cinnamon Roll Cake Fried Apples 40 Best Fall Apple Recipes Originally published: November 2017Updated photos & republished: October 2024 Print Apple Pie Cinnamon Rolls Apple Pie Cinnamon Rolls combine fall spices with warm diced apples piled high into cinnamon dusted biscuit dough and topped with a sweet glaze! Course DessertCuisine American Prep Time 22 minutes minutesCook Time 8 minutes minutesTotal Time 30 minutes minutes Servings 10 Calories 172kcal Author Brandie @ The Country Cook Ingredients2 (6 ounce) cans refrigerated Pillsbury biscuits (5 count biscuit tube)2 ½ teaspoons ground cinnamon (divided use)3 medium Granny Smith apples, peeled and diced small¼ cup granulated sugar¼ cup packed light brown sugar4 teaspoons fresh lemon juice¼ teaspoon ground nutmeg¼ teaspoon salt4 teaspoons all-purpose flourFor the glaze:1 cup powdered sugar2 Tablespoons milk InstructionsPreheat the oven to 375°F and spray a 12-cup muffin pan with nonstick baking spray (I like the kind with flour in it.)Remove the biscuits from their packaging and place them on a parchment-lined surface (or other nonstick surface). Roll them out to a 3-inch diameter. Sprinkle 1 1/2 teaspoons of cinnamon over the biscuits (on both sides). You’re using one 1 1/2 teaspoons total for all of the biscuits (you can add more if preferred.) Place the rounds in the prepared muffin pan, pressing the bottom and sides of the dough to fit the pan. Bake in the oven for 6-8 minutes until golden brown and the base of the dough is cooked. Working quickly and while the dough is still soft, use the bottom of a shot glass to shape the dough to create a cup shape. Set aside. Place 3 medium Granny Smith apples, peeled and diced small in a large skillet. Add ¼ cup granulated sugar, ¼ cup packed light brown sugar and 4 teaspoons fresh lemon juice and cook the apples over medium heat, stirring until the sugars have dissolved. Add the remaining 1 teaspoon cinnamon, ¼ teaspoon ground nutmeg and ¼ teaspoon salt, stirring to combine. Sprinkle in 4 teaspoons all-purpose flour and cook for 1 to 2 minutes or until the mixture starts to thicken. Spoon the apple mixture evenly among the 10 pie cups. Set aside. Combine 1 cup powdered sugar and 2 Tablespoons milk in a small bowl, whisking to remove any clumps. Spoon the glaze over the cinnamon rolls. Serve while still warm. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 172kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Sodium: 315mg | Sugar: 13g