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The Ground Beneath My Feet Movie Review

Ground Up and Spit Out
Marie Kreutzer's "The Ground Beneath My Feet" has put itself into the early running for Best Foreign Film of 2019. It unfolds beautifully, dancing between psychological thriller and a cold examination of mental illness and the cutthroat corporate world.
Lola Wegenstein (Valerie Pachner) is a young, attractive woman who is a big part of a company that goes into other companies to make them more solvent. Translated, she is one of those people who is feared by employees everywhere in the corporate world, because when someone like her shows up at the place where you work, people are going to lose their jobs. Downsizing is everywhere. Personally, she is competent and affable, but she's part of the machine that can gobble people up and spit them out.

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Cranberry-Pecan Cinnamon Rolls


This cranberry-pecan cinnamon roll recipe is a cinch to put together—there's no kneading and no rolling of any dough. These rolls are baked in a muffin tin and are already perfectly portioned, making them great for a morning treat or as part of a brunch menu.

From: EatingWell Magazine, November/December 2013

Ingredients

3 tablespoons butter, melted
¼ cup packed light brown sugar
¼ cup brown rice syrup or light corn syrup
1 cup chopped fresh cranberries (see Tips)

Fresh Cranberries
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⅓ cup chopped pecans1
½ teaspoons ground cinnamon, divided

Great Value™ Ground Cinnamon
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1 cup white whole-wheat flour (see Tips)
1 cup all-purpose flour

Great Value All 
Purpose Flour, 32 ozIn Stores Only

2 tablespoons granulated sugar
1 tablespoon baking powder½ teaspoon salt

Great Value Salt, 26 oz
In Stores Only

¼ teaspoon baking soda
2 tablespoons cold butter, cut into pieces
1 cup cold buttermilk
2 tablespoons canola oil

Preparation
Active - 30 m
Ready In - 1 h
  • Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray. 
  • Combine melted butter, brown sugar, brown rice syrup (or corn syrup), cranberries, pecans and 1 teaspoon cinnamon in a small bowl. Divide among the muffin cups, spreading about 1 tablespoon in the bottom of each. 
  • Whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder, salt, baking soda and the remaining ½ teaspoon cinnamon in a large bowl. Add cold butter and, using two knives (or your fingertips), cut (or crumble) the butter until it's the size of small peas. Drizzle with buttermilk and oil; stir just until combined. Spoon the batter on top of the cranberry mixture, using about 2 tablespoons for each. 
  • Bake rolls until lightly brown around the edges, 18 to 20 minutes. Cool in the pan for 10 minutes, then run a knife around the edges of each to loosen. Place a large serving tray over the pan and invert the rolls onto it. Spoon any topping left in the pan onto the rolls. Serve warm.
  • Make Ahead Tip: Refrigerate topping (Step 2) and dough (Step 3) in separate containers for up to 1 day.Equipment: Muffin tin with 12 ( ½-cup) cups
  • Tips: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Nutrition information 
  • Serving size: 1 roll
  • Per serving: 220 calories; 10 g fat(4 g sat); 2 g fiber; 31 g carbohydrates; 3 g protein; 32 mcg folate; 14 mg cholesterol; 12 g sugars; 10 g added sugars; 166 IU vitamin A; 1 mg vitamin C; 108 mg calcium; 2 mg iron; 298 mg sodium; 123 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 other carbohydrate, 2 fat




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