So a rash of bats?

http://dfw.cbslocal.com/2016/02/17/bats-close-east-texas-emergency-room-to-ambulances/
Bats Close East Texas Emergency Room To Ambulances

KILGORE (CBSDFW.COM/AP) — An East Texas emergency room has been closed after bats began to spread through the building.

In a statement posted Tuesday night on the Kilgore Police Department social media pages, Good Shepherd Medical Center said “a number of small bats” had moved into the Longview-based hospital’s free-standing emergency room in nearby Kilgore.

The bats had moved into the building’s walls and ceilings, with some migrating into the area that receives ambulances.

Officials with Good Shepherd said they were working with the City of Kilgore, which owns the building, and Allegiance Specialty Hospital, with manages it, to get the bats removed.

In the meantime, Good Shepherd had decided that it was in the best interest of patients and staff to suspend emergency medical services in the building until the bats are removed.

It was just last year when Texas, 3o other states and 10 Canadian provinces began participating in a study to better understand the ecological role that bats play, and the threats they face from climate change, habitat loss and wind energy development.

Chocolate and Coffee Cheesecake

Chocolate and Coffee Cheesecake

http://www.yummy.ph/recipe/Chocolate-and-Coffee-Cheesecake


August 2014 | By Aileen Anastacio
Chocolate and coffee make such a great pair!

Makes 1 (9-inch) cake
Prep Time 15 minutes
Baking Time 1 hour


For the crust
160 grams chocolate sandwich cookie crumbs (we used Oreo cookies)
1/4 cup sugar
2 tablespoons butter, melted


For the filling
3 (8-ounce) bars cream cheese, at room temperature
2/3 cup sugar
6 large eggs, separated
1 teaspoon vanilla extract


For the chocolate layer
8 ounces bittersweet chocolate, melted


For the coffee layer
2 teaspoons instant coffee powder
1 tablespoon water
2 ounces bittersweet chocolate for garnish

Instructions:
1 Preheat oven to 300°F.

2 Make the crust: Combine cookie crumbs, sugar, and butter in a bowl. Stir until well combined. Press onto the bottom of a 9-inch springform pan. Set aside.

3 Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed. Gradually add sugar. Mix until well blended. Add egg yolks one at a time, then vanilla; mix well.

4 In a separate bowl, whip egg whites for about 5 minutes or until stiff peaks form (mixture should not be dry). Gradually fold egg whites into the cream cheese mixture. Divide mixture evenly between 2 bowls.

5 Make the chocolate layer: Scoop about 1/2 cup of the cream cheese mixture from the first bowl and combine with melted chocolate. Pour chocolate mixture back into the bowl and gradually stir until
chocolate is well distributed. Pour over the cookie crust. Set aside.

6 Make the coffee layer: Combine coffee powder and water in a small bowl. Stir until granules are dissolved. Pour coffee mixture into the second cream cheese mixture; stir gently until well combined. Gradually pour over the chocolate mixture to create a layer. You can use a large spoon for this and gently place scoops of the batter on the sides, then on the center. Smooth the surface using the back of a spoon.

7 Place the pan on a baking tray. Bake in the center of the oven for about 1 hour or until it’s no longer wet but still jiggles when shaken. Remove cake from the oven and let cool completely.

8 Make chocolate curls using a peeler. Garnish cheesecake with chocolate curls before serving.

TIP: When baking, place a pan with water on the side of the cake and another on the bottom layer of the oven. The moisture will help prevent the cheesecake from cracking.