.bpGoldenId =? AND b.isStandardAddress =?";

String addressId = "TT";
String bpGoldenId = "pp";

        Query<Tuple> query = dataset.createQuery(sql);
        query.setParameter(0, addressId);
        query.setParameter(1, bpGoldenId); //Getting error here
        query.setParameter(2, true);

In honor of all you have done in these difficult times.
You saw a need and you “stepped up to the plate” to help feed our front line workers during this pandemic. You are the definition of a Changemaker! We salute you – Yashar koach!
In a nutshell, I am a doer. It started when I was talking to a buddy of mine about his doctor friend, who basically moved into the hospital to run a Covid-19 floor at the height of the pandemic. He was working a 24 hour shift and I felt the least I could do was feed his unit.
My sister in-law is a doctor on the front line at Winthrop Hospital. She was telling us about how amazing it was that so many places stepped up to the plate and started feeding the doctors, nurses, and hospital staff. Unfortunately, none of it was kosher. So I saw a need and ran with it.
In essence, through Kosher Response, I saw a way to both support our local kosher small businesses and feed our hero’s at the same time. From there I have seen the amount of people who have been affected by this pandemic economically and financially, and so I moved Kosher Response into Phase 2 where we have been assisting thousands struggling with food insecurity through various programs we started.
Statistics - national statistics
Wild bird populations in the UK
Annual trends in wild bird populations in the UK.
Detail
This publication present trends in wild bird populations in the UK and explores the detail behind the headline results. Bird populations provide a good indication of the broad state of wildlife. This is because birds occupy a wide range of habitats, so they tend to be near or at the top of food chains. There is also considerable long-term data on changes in bird populations from a range of national surveys and monitoring schemes co-ordinated by expert organisations. 2014.
For further information please contact:
enviro.statistics@defra.gsi.gov.uk
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Defra Helpline: 08459 33 55 77 (Monday to Friday: 8am to 6pm)This album may have been just for fun, but it was serious music-making by a pianist who in 1977 had been at the top of his profession for more than 30 years. Hank Jones embodies the full range of jazz piano tradition, right up to free jazz, and has influenced a who’s who of modern pianists. In this date, with the help of Ray Brown and Shelly Manne, towering figures among bassists and drummers, Jones has fun with seven engaging pieces. They include two latter-day classics by his brother Thad, a samba by Pepper Adams, a waltz of his composition, J.J. Johnson’s "Interlude," and Ray Brown’s most un-rock-and-roll-like "A Very Hip Rock and Roll Tune." The highly regarded guitarist Howard Roberts is featured on three pieces.
I was looking at the dinner menu for the restaurant we are going to Tuesday night. 1st thing I see on the menu- Blood Sausage. Eeek!
Almost every region of India boasts a chilli variety with its own unique qualities in terms of flavour, colour, and heat. Kashmiri chillies have a deep red colour but are otherwise mild; Andhra chillies with their bright colour and fiery heat are shown off to great advantage in their pickles; and now we’ve all heard about the bhut jolokia from Assam that holds the world record for the hottest chilli.
Athana in Rajasthan is also famous for its chillies. The long and fleshy Athana mirch is pickled whole and is favoured by the Marwari community. The chillies are slit and stuffed with a mix of spices that include fennel, coriander, mustard, methi seeds, turmeric, and amchoor. A similar large chilli, much like the Bhavnagri mirch, is made into the most delicious mirchi vadas the best of which are to be found in Jodhpur.
My mother-in-law used to make a green chilli pickle which is a simpler version of the Athana mirchi pickle. It is likely Rajasthani in origin.
Here it is – the quick, almost instant, chilli pickle for you chilli lovers. I don’t know my chillies too well and rely on the thumb rule that the smaller a chilli, the hotter it is. For this pickle pick chillies that are medium hot or milder.
In a bowl first place the ground mustard seeds. Top with ground methi seeds. Place the turmeric powder to a side. Heat the oil in a pan till very hot. Pour over the methi seeds; it will gradually soak the mustard as it spreads (and cools).
Wash, pat dry, and chop the green chillies. Once the spices have cooled, add the chopped chillies, salt and the lime juice. Mix. Store in a clean dry jar. Let sit 24 hours before consuming.
The hot oil treatment of the spices is a very important step – something I wasn’t aware of the first time I attempted this pickle. And the mustard in the pickle was a heady experience after a couple of days, if you know what I mean. The tempering partially cooks the spices allowing for just a mellow sharpness, and stops the mustard from developing into a full sensory onslaught.
Use the lower amount of oil specified if planning to refrigerate the pickle and consume within a few weeks. Use the larger amount of oil if you need longer shelf life. It does not need refrigeration.
This pickle is best made in small quantities to enjoy the chillies in their crispier state. Serve with any Indian meal, burgers, hot dogs; it perks up breakfast paranthas too!
This is my entry for JFI:Chillies! being hosted at Nandita’s Saffron Trail this month. JFI is the brainchild of Indira (Mahanandi).
Yum, Anita! I will surely try this chilli pickle. 😀 Really I will.
I have the Marwari chilli pickle in my freezer, thanks to the same friend who made sangri for me.
ur mirch ka achaar is very tempting.
Spicy and Yummy Achar Anita… Thanks for sharing!
the hot oil mellows the mjstard down a bit, but not as much as frying the mustrard seeds, i’m guessing. the chillies are such a bright green.
our garden chillies are not doing too well, ‘cos the temps are hovering around the 100s. they prefer 85-ish.
Hot oil over raw spices is an age-old pickling technique. The spices and lemon juice should impart great taste to the chilli. Lovely entry!
It looks spicy and yummy, this is a treat to a chillie lover like me, thanks for sharing dear!
I think I am going to make this with jalapenos! Mouth-watering!
That is odd though, that we both thought of the same pickle.
allows those in the Middle East and other countries to see pictures on Flickr. I can’t say either ways but there are enough people who say it works.
One HOT looking dish. I can almost taste it here.
My mouth is watering at the prospect of having some of this pickle.
Phew, I can see smoke coming out of my ears!! It’s hot, hot hot!!!
You are really a hot one! This is a wonderful easy recipe and something I am sure Tom will love!!
Looks delicious Anita.
Leaves my mouth watering by merely looking at the pics. Looks amazing and fiery.
Great recipe 🙂 Will come back for more!
Look at the color of the chillies! wow! bet tastes delicious with paranthas. Good one, Anita.
Hi Anita, very interesting and simple recipe.Thanks for sharing the tip.Can you please post the recipe for the radish and carrot pickle [or is it a salad?] they serve with paranthas in Chandini chowk?Thank you.
While it is impossble to recreate the ‘cheapo street-taste’ of street food at home, try Musical’s recipe for the carrot achar.
Anita – can I make this with sesame oil instead of peanut oil? Also I have hot red fresh chillies that I am thinking of pickling will those work instead of the green?
quite a few months back i visited your blog and read a recipe of beet bread rolls. I wish to make now but I miss it in your archives. can you help.
i am really like to have an Indian pickles which makes my every foods tasty and get good appetie,i been India for several times and when i think about the pickles there is lots of water in my mouth.
Looks Delicious, I tried your recipe and it came out just right. I had it with mathris, it was fantastic.
Could someone post the Rajasthan Athana mirch recipe. Thank