and garnish with parsley and nice chives that goes nicely with potatoes. >> how do you eat these? do you play them like that? >> you kind of peel them down.

. >> we are asking for parsley 38 million -- for $38 million to fund phase one and two. we cannot expect to issue this in 2012. as articulated earlier, need to have and commitment for the abilities commitment to this fund. we have been working with the mayor's office of housing. they need approximately $1.9 million by the end of the year. this transaction is similar to the previous transactions in this scenario, we are leasing two aspects. we of also included certain other city came to -- city property. of the aggregate of the key is not sufficient to support the debt. and we expect to have approval of the statement following the issuance and that point we will support an additional property. we have a reserve fund. these are all estimates. some might need to fund a reserve fund. this is a conservative estimate that allows you to support the program. with that, i would be happy to answer any questions. >> tables one and two on pages five and seven of our report show the funding sources and uses. the total estimate a cost is $258 million. regarding the debt service based

. >> we are asking for parsley 38 million -- for $38 million to fund phase one and two. we cannot expect to issue this in 2012. as articulated earlier, need to have and commitment for the abilities commitment to this fund. we have been working with the mayor's office of housing. they need approximately $1.9 million by the end of the year. this transaction is similar to the previous transactions in this scenario, we are leasing two aspects

. >> we are asking for parsley

we get a break, some nice weather returns for monday and tuesday parsley to mostly sunny, but it doesot say that way for long. because by wednesday i believe that is the first game of the world series, the rain begins to come back into words that p.m. hours. look for rates to last into thursday showers for friday, and more wet weather for next weekend catherine. >> of the game for 50 7:00 p.m. wednesday. if >> kron4 is dahlin hit the seats streets of san francisco today. >> the force first major rainstorm as we can cause some problems in marin counties we saw cars that lost control when off the road. you could see a tow truck getting ready to pull it to a safe location. also in marin county we saw some roadways that were shut down for a short time because zebra and mud and rock slides. the persistent rain, the chp saw more traffic related problems if this saturday compared to a trickle typical day due to the brain. they are using this opportunity, to remind people to slow down when driving in the rain. in san francisco i m $kron4 news. and >> coming upper h p release is a slight 500.

and if italian parsley's on your windowsill, you can add freshness to any dish anytime.

then what i like to do is a little parsley on the bottom here. >> what a perfect little sloppy joe. >m in my kitchen and it's in the middle of my night it does not get fancy. >> now comes the big finish. >> here's your sloppy joe. >> looks fabulous. >> be careful. it ises not a neat sandwich. >> are you going to have yours as well. dual tasting. >> i'm not going to make one and just look at it. >> mm-mm. you are know it's good stuff when things is falling off the bottom. >> a good sandwich when you have to lick your fingers. >> if they want the recipe for the bologonaise. log on. whatever you have in the house will work for this. everyone has this in the pantry and fridge. >> if you don't, you should. >> chef mark forggione. thanks. i of course am going to eat the rest of it and get it all over the place. >> it is a good breakfast. >> uh-huh. >> so now it's your turn. >> my favorite part of the show. >> yes. >> i'm always tempting when i'm sampling to say this is awful to see what the chef would do but this one is really, really good. >> looks good not to mention the huge portions. >>

you see flat leaf parsley -- i see a tree, i see foliage, you know, if it's hanging down from the top in the corner of a picture. >> in his studio in london, warner has made and photographed more than 40 food landscapes. his latest project is a train in a world of chocolate. >> what we have got here is a whole load of stuff, for example these bars here are going to make the railway sleepers. it's basically that and then we're just going to step and repeat it all the way long. so well get a nice long track and the train is going to sit on top of that. >> together with modelmaker paul baker, warner creates the scene he will later photograph from a fixed camera angle. each piece of chocolate must be in precisely the right place. warner's sketch serves as a guide. >> basically the ideas i come up with are in my head first of all, i see the scene that i want to do, i kind of pin it down on a sketch. so i have this little kind of notebook here where i draw my ideas out. and then im going to my modelmaker and my food stylist and show them the type of thing im trying to achieve. >> carl warne

western imports has been welcomed with open arms especially by the younger generation and excuse the parsley to get dressed. and that's the old fades out. now it's my turn to see well so has to offer. the retail industry should be happy every year more money is spent on how are we goods in a rush and whether you're looking for a creepy cause. skeleton masks there are a range of outfits and accessories you can buy or hire. so what you think i was carrying us. on the territory of moscow in a park between the trees there are several mystical wooden statues you can see carvings of ancient gods made by slavic pagan enthusiasts of what is believed to be the twelfth century settlements freethinkers gather at the spot and i always remember to bring some gifts and offerings to the various logs not to test the spirits temples. and of course more schools restaurants and we're getting ready for the spooky holiday celebration to not only costume parties are being organized but special menus from pumpkin soup to eyeball lychee cocktails being created by chefs and bartenders and so trick or treat trick or

a little sprig on the bowl, a little parsley, and i think we're ready for dinner here. to learn more about the hippy gourmet and where to purchase the hippy gourmet's quick and simple cookbook for healthy eating, visit hippygourmet.com.

rain is out of here tomorrow night and will give us a couple of night stays for monday and tuesday parsleyunny skies, by work late wednesday, more rain is due with a another storm in for thursday with a possible by next weekend still more wet weather for next saturday and even if to said they kathryn >> time out for tech talk with kids like, >> if there is a new tab on the the scene the h-p's late 500 was just released on the market. there is a lot of high about it until now, what all of a sudden it shows up on h-p's was site for sale. it's quiet release is because it is aimed at their business customers. they're not trying to take on the i had with this device, they just put this on the you two to show how doctors and ages can use this to make third work easy, this might catch on by windows users as a tablet to have business or personal. here's what i can tell you about this eighties like, and runs on windows operating system. it is just slightly smaller than the i have is a touch screen and comes with a stylus if you prefer that. it has two cameras one in front and one of the backside, s

elvis parsley. see no matter how bad your joke, they laugh.e are live this morning at ire shire farms. it is one of the 19 farms -- you can bring it down now, i'm trying to talk. and that is going to be open this weekend, because we are joined inside a very unique -- now do we call this a turkey den, a turkey pasture? >> i think it's a turkey pasture. this is a flock of about 1,000 turkeys. they are at about an acre and a half. we are very proud of our turkeys. these are the only certified organic in the country. >> reporter: and what does that mean? >> that they need to be raised on natural feed that is not medicated, no pesty sides and the human certification means that they to be able to act like turkeys, have enough room to move around. you can see they are teenage turkeys. and they need to move around and eat a natural organic diet. pasture is very good for poultry. >> reporter: and you actually move them on a regular basis, right? >> these turkeys move to fresh pasture every one or two days depending on hall the crass is and how long it

chopped mint, parse ely -- parsley and green onions. stir that up. look at that.and texture and sweetness. and then you add some oil on top and here is what's so cool. if you want to go low fat you don't add as much, all fat, add it ul. extra fat add more. >> and the fried chicken. >> and then you put this in your fridge. let it get cold and comes out like that. want to try it. you have to try this. this is what it looks like. look at that color. >> so healthy. >> and it's got that mint flavor in there that hit you later. that subtle mint flavor and crunch of radishes and nuts and so simple to do. try this recipe. one of my favorites. i know. because you get the textures and flavors and hit you at different times. amazing salad. >> let's -- >> i can show you other examples of things in the book like the chile's white chocolate molten cake. chocolate molten cake was a huge hit. this is the white chocolate version and you cook it and make it in a pan in like a muffin pan. and you fill it with chiet chocolate and when you cut into it oozes out. the white chocolate. t

that's kosher salt so it's less than iodized salts but it's looks like a lot but it's kosher so and parsleynd garlic. >> i don't know about you but mom used to put a lot of onion in. >> onion as well. that's part of the discussion. to me w. you put onion in will it is meat loaf no offense. that's my sense. >> no phoning here. >> but you know, i like the veal pork and beef and obviously a lot of garlic. one of the things we do that i think home cooks should do is make a sample piece after we seasoned it and friday it up in olive oil to taste it. and see if the seasoning is right. >> let's give it a try. >> we will pretend like we did that and we rolled it. >> let's give this a try. >> and, of course, this is fried up. >> okay, man. that's great. >> that is great. >> there you go. so as i am chewing, we taste the seasoning and made a couple paties where we friday them off and if it's -- fry them off and we taste it and we add more garlic or so. >> and that's good. >> doy friday or bake them or cook them in sauce. >> i prefer them cooked in sauce because don't like the crust and i leave it to

. >> this is parsley, which in here is just wonderful. vegetables and just leaving their flavor behind. >> when we get to the beans, what kind of beans are these? >> they're white beans, they're catalini. varying textures, at of different flavors, beautiful colors. you're almost done, really, another ten minutes. >> you put the beans in now in? >> i want them to end, but for appearances sake, we can put them in there. >> this is healthy, it's got all the incredible nutrients for flavor. >> this one doesn't have bacon. this one year eating for breakfast, everybody's raging, the best vegetable soup ever. >> move on to the second one. what are we making? >> the second best vegetable suit. it's butter nut squash cut into chunks with apples. >> and how do you like that combination of flavors? >> you get the two different kinds of sweet and the two textures, and onions, and once you roast them, they're also sweet. these are not so secret ingredients. >> but it's bacon. >> enough for flavor. and then a lot of garlic. and some olive oil here too.

. >> all beef, a lot of cheese, basil, parsley, onions, a little bit of milk for moisture.eating ing a qiche. it blows up and gets nice and tender. >> you make a bigger meatball than giada? >> they shrink when you cook them. >> but about the size of a softball. >> talk about shrinkage -- >> it is cold out here. >> is this the same salsa? >> it's a classic sauce, fresh onion, garlic and basil, olive oil, salt and pepper. >> you're good to go. >> all right. >> can ataste one? >> sure. >> no, you're not allowed. >> we will move to al. >> you can do whatever you want because you're the 40th most powerful woman in the world. >> i will stick this fork in you. >> you're making a chicken and lemongrass meatball, a thai influence meatball. >> i am. >> what goes into this. >> grass noodles. onion, hot sauce. >> you mix it up and make these little meatballs. >> i make a white curry. >> what goes into that? >> so far, garlic, ginger, shallot and a pound of lemongrass. >> coconut milk? >> coconut milk. add all that in. >> what's this? >> a little fish sauce for flavor. that might be a l

at the end, you throw in your parsley. stir it like that. cookie is that there's balance. the right amount of sauce is the right amount of protein. and here's some more dishes for the show. >> one of my favorite things to do is to serve fresh fruit. it's sliced thin. it becomes a delicious treat. and we have mortadella and put it in a pan. it gets really crusty. >> wow. >> beautiful. >> here you go. >> mortadella is from ba balogna. >> italy is a grocery store with five restaurants inside of it. as well as a giant retail paradise. if you cut it in half, on one half, it would be empty. on the other half, is what italy looks like. in my mind, i'm hoping that is what will happen. >> i was talking to ali, my wife, last night. she says hello. what is it with the orange crocks? >> orange is the national color of batali. crocs are the national shoe of batali. >> you can find all of these recipes on our website at abcnews.com/recipes. >>> and when we come back, alexa ray joel will sing. ♪ ray joel will sing. ♪ ♪ all i can do is love woman 1 sync: i

we're going to add the addition of parsley at the end.ter. >> it just adds to the broth that way. >> adds to the broth? >> so is it possible that that will soak up all the liquids? >> it can. it may even happen "today." >> as a matter of fact, as he heads for the ladle and the juice. >> you just have to be careful because this water is salty. >> all right, cool. so that would cook up, we let it absorb, we plate that and come around here with me, because going along with this, you're going to also make some garlic bread. but this is the ordinary garlic bread. >> what do you put on that. >> we make a little bit of innewsed garlic. >> basically just take the garlic. >> heat it in olive oil. and we're going to remove a little bit of the inside just because of calories. you take a bit of oregano, so we put that on the bread like that. and then we use a little bit of cheese. >> a little bit of cheese? >> a little bit of cheese. >> look at this, you've got three different kinds of cheese there. >> i heard you love cheese. >> if this were my last

lemon zest, and parsley, and thyme. that's it. >> we left out the sage. >> no sage.sert down there? >> these are little shortcakes, any kind of biscuit you like. i poached the stone fried in a bit of a simple syrup made with orange juice, then when whipped u're the best. rpone cheese. >> thank you. >>> a little music courtesy of kt tunstall. now the healing power of touch just got more powerful. introducing precise from the makers of tylenol. precise pain relieving cream works quickly to activate sensory receptors. it helps block pain signals fast for relief you can feel precisely where you need it most. precise. only from the makers of tylenol. precise. mmmmmm. mmmmmm. wow! you have got to be kidding me. 80 calories? light & fit has 80 calories versus 100 in the other leading brand. light & fit. irresistible taste. fewer calories. i love light & fit. [ speaking spanish ] ♪ [ male announcer ] old el paso stand 'n stuff taco shells. old el paso. feed your fiesta. how about both? introducing covergirl lashblast fusion. a mascara for lashes that want it all. all at once

this is a risotto that's finished, it's butter nut squash with a little bit of parsley.>> so do you want to do this -- you want to do it when it gets burned at the bottom, you want to be very careful. >> you just keep stirring. and it gets creamy when you add the mushrooms. >> thank you so much. >> still to come, entourage star adrian grenier stops by toal to hoda and kathie lee. do i look like someone who's at risk for heart disease? well guess what, i am. heart disease took my dad's life, but it doesn't have to take mine because 80% of cardiac events in women may be prevented if we make the right choices. eighty percent. you may not know you're at risk, but one woman dies every minute from this largely preventable disease. help bring a voice to this silent killer. speak up to save lives at goredforwomen.org >>> good morning everybody. i'm brent cannon. checking in with mike on the commute actually picking up a bit. >> we had a late burst of traffic on the toll plaza with incidents over on the east shore freeway and caused the last half hour to be crowd ud but now some

. >> all beef, a lot of egg, a lot of cheese, basil, parsley, onions, a little bit of milk for moistureating some sort of like a quiche, like a bread quiche, you introduce that into the meatballs, so that when it cooks, it blows up and gets nice and tender. >> you make a bigger meatball than giada? >> he's a bigger man. >> they shrink when you cook them. >> but about the size of a golf ball. >> tell us about the shrinkage. >> it is cold out here. >> is this the same sauce as pasta? >> a classic pomodoro saw, fresh onion, garlic and basil, ole oil, salt and pepper. >> you're good to go. >> all right. >> did i can i taste one? >> sure. >> no, you're not allowed. >> we will move to al. >> you can do whatever you want because you're the 40th most powerful woman in the world. >> just be quiet. i will stick this fork in you. >> we're moving on to anita. you're making a chicken and lemongrass meatball, a thai influence meatball. >> i am. >> what goes into this? >> grass noodles. some carrots, some oyster sauce, scallions, a little hot sauce if you like. >> you mix it up and make these little m

and garnish with parsley and nice chives that goes nicely with potatoes. >> how do you eat these?new england syrup and no fat. >> really simple. >> you can boil them ahead, slice them up, layer in the casserole, heat the mabel syrup, pop in the cranberriecranberriem in the oven and done. these are all five ingredients or less. >> okay. this looks very elegant. >> it does, doesn't it? a simple hors d'oeuvre, my favorite red potatoes. we zapped these in the microwave, cut off the end so they will stand up. this has a little bit of olive oil drizzled and have some already grilling there. you grill them for a few minutes on each side, obviously in the summertime, you can do this outdoor grill as well. all we will do is do a little bit of sour cream. get you a hot one. i heard you were liking tater tots. >> it doesn't matter whether it relates to what we're talking about, if it's a funny line, we go with it. from a movie. >> put a little salmon. a little dill. >> is that smoked salmon? >> smoked salmon. >> these are really simple. >> great hors d'oeuvres. >> they look really elegant. >