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Sun Devils Break 200 Freestyle Relay Record as NCAA Championships Day One Concludes
March 8, 2007
MINNEAPOLIS, Minn. -
As day one of the 2007 NCAA Women's Swimming and Diving Championships concluded at the
The relay consisting of junior Caitlin Andrew, sophomore Jen Beckberger, junior Lindsey Brown and senior Abra Armour completed the preliminary round of the event in 1:30.23. The school record finish also allowed the relay to return for Thursday evening's consolation finals round, during which the group finished 10th overall, touching in 1:30.30, earning the Sun Devils 14 points to start the day. The record-breaking time marks the second consecutive meet during which the Sun Devils rewrote the 200 freestyle record, as the relay consisting of Andrew, Beckberger, freshman Jess Perazzo and Armour swam the event in 1:30.84 at the Pac-10 Conference Championships in February. Prior to ASU's historic performance at the Pac-10 Championships, the 200 freestyle relay record stood at 1:31.74, set in 2005.
'Breaking the 200 freestyle relay school record was a very big deal,' said Michael Chasson, ASU head swimming coach. 'Doing so enabled us to score some early points and get off to a very good start.'
Also returning for Thursday's consolation finals round was ASU's 400 medley relay, which consists of senior Carissa Abe, freshman Sara McDaniel, Andrew and Beckberger. The group finished the preliminary round in 3:40.10, the third-fastest time in the event in Sun Devil history and the team's fastest time of the season. The squad later returned to clock a consolation finals round finish of 3:41.09, placing ASU 15th in the event and adding to the Sun Devils' scoring total.
'Our relays did a great job today,' Chasson said. 'We swam our best 400 medley relay of the season, improving upon the previous best by two seconds, which helped us have a strong day overall.'
Caitlin Andrew added an individual event scoring effort for the Sun Devils, placing 13th in the 50 freestyle consolation finals round, finishing in 22.56. Andrew earned the opportunity to swim in the 50 freestyle consolation finals round after touching in 22.40 in a swim-off which placed her 16th overall in the preliminary round. In addition to a consolation finals round berth, Andrew came within .01 seconds of her ASU 50 freestyle record of 22.39, set at the Pac-10 Conference Championships in February. In the 50 freestyle preliminary round, Andrew and Stephanie Napier of the University of Florida both recorded times of 22.64, forcing the swim-off for the right to compete in the event's consolation finals round.
Also competing in the 50 freestyle preliminary round were Armour and Beckberger, where Beckberger finished 40th overall, touching in 23.04, while Armour placed 46th with a time of 23.11.
Day two of the 2007 NCAA Women's Swimming and Diving Championships begins Friday morning, where the preliminary and final rounds of the 200 medley relay, 400 individual medley, 100 butterfly, 200 freestyle, 100 breaststroke, 100 backstroke and three-meter diving events will be held.
Competing for the Sun Devils Friday will be ASU's 200 medley relay consisting of McDaniel, Andrew, Beckberger and Abe, while Andrew will swim in both the 100 butterfly and 100 backstroke, Beckberger will compete in the 200 freestyle and McDaniel in the 100 breaststroke.
'The 200 medley relay is one of our best events,' Chasson said. 'Hopefully we can gain some significant relay points, as well as from our individual swimmers.'
Friday has the potential to be a very exciting day for the Sun Devils, as Andrew has finished second and fourth in the nation, respectively in the 100 butterfly at the past two NCAA Championships and is seeded fourth overall this year, looking to boost ASU's overall score with an impressive individual finish.
'Caitlin Andrew has done very well at the NCAA Championships in the 100 fly the last two years,' Chasson said. 'This year, she is seeded very highly and I believe that she has the ability to perform at a very high level and help our team in a big way.'
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Calendar of the Sun
3 Thrimilchimonath
Day of Bona Dea
Color: Green
Element: Earth
Altar: Upon a green cloth set five candles in different colors, a chalice of milk mixed with honey, incense of sandalwood and myrrh, the figure of a snake, a plate of cookies shaped like pigs, a pot of medicinal herbal tea, cups, and pots of dried herbs gathered throughout the year.
Offerings: Leave a pig-shaped cookie out for the wild things.
Daily Meal: Soups or stews, preferably with herbs. Herbal tea.
Invocation to Bona Dea
O Bona Dea,
Good Goddess of the Earth
Whose name is mystery,
Whose name is a hundred names,
Whose spirit lives in us all
And in every goddess who touches the soil,
And in every mortal who sprang from the clay,
Be with us on this day!
You have made the Earth spring forth
With many green goods for us,
Not merely those with which me feed our bellies,
But also those which heal our bodies.
Lady who heals us, godmother of Hygeia,
Daughter of Faunus who tracks in the wild,
We find your gifts both in our gardens
And on the wild paths where you have trodden.
We see the healing herbs springing up
In each of your passing footprints,
And we are grateful for our lives.
O Bona Dea,
Good Goddess of the Earth
Whose name is mystery
But whose gifts are so concrete,
We revere you and ask that you bless this day
Your plants which you have so generously given us,
That we may always be healed
And always help to heal others.
(The names of the herbs are called out one by one, in this manner: "For the power of Rosemary, we are grateful!" All reply in turn, "We are grateful!" Pass the tea and cookies and eat them.)

subset: commoncrawl


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About Siani Pest Control
Learn a little about Siani Pest Control and our 30 years of successfully serving the community.
We are the Pest Control Experts
Our pest control experts are all trained in using our Integrated Pest Management (IPM) approach. Integrated Pest Management (IPM) is an effective and environmentally sensitive approach to pest management that relies on mechanical, environmental and when needed chemical treatment options. IPM programs use current, comprehensive information on the life cycles of pests and their interaction with the environment. This information, in combination with available pest control methods, is used to manage pest damage by the most economical means, while presenting the smallest possible hazard to people, property, and the environment. So, we can locate, diagnose and solve pest control or termite control problems. We advise our customers on the most effective solutions to help reduce or eliminate future problems. All of our technicians are registered and state certified applicators, and we are a fully insured and licensed company. We have been a member of the National Pest Control Organization for over 15 years, and have a stellar record of safety and compliance with all state, local and federal safety guidelines.
We Treat Our Customers Like Family!
Our trained technicians will make sure your pest control needs are met in a timely and professional manner.
We are committed to absolute customer satisfaction through competent, quality, and reliable customer service.
By putting our customer's needs first, we have expanded our business to include a retail store which offers a large selection of products to help better service our customers who would rather do it themselves.
We also offer natural pest control, lawn care, and tree care related products in our store for customers who are sensitive to chemicals.
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contact us
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Lancaster/lebanon Office
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mailing address
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Bolt Battery Backup Charger Will Keep Your Phone On No Matter What Thanks to a Built-in Battery
One of the problems with smartphones is that they are profound battery eaters. While battery technology has undeniably improved, and mobile processors sip less and less juice every single year, you still can't go a full day without charging your phone, and you may not be near an outlet when it dies. The Bolt, from Fluxmob, combines a charger with a battery backup to fix that.
Probably the most elegant aspect of this is that it crams a lot into a tiny charger form factor. In fact, you'd be forgiven for thinking it's an off-brand wall wart: It looks the same, it's the same size, and even features the flip-down plug so common to chargers. But it's the bottom part that should catch attention.
That's where a 3000mAh battery from Samsung resides. As you plug your phone in and go about your day, it also charges the battery. So, if your phone dies, you simply pull out your charger, plug it into your phone, and you start getting power. According to Bolt, it'll be good to recharge your phone not once, but twice, from a full-power charge. And, of course, it'll work with anything that charges via a wall wart.
In other words, you can swap this out with pretty much any wall wart and give up nothing in terms of space, while gaining a lot more functionality. Even better, they're developing swappable heads so you can take the Bolt overseas, although that's going to remain a stretch goal, for now. Currently it's available for $50 from Kickstarter; it's already well past its goal, and it seems that it'll be available to backers in October of this year.
Just try not to gloat the first time a friend's phone dies and you save them from the rage of a significant other with your charger.


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RCWP Club History
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Contact Us
The Rotary Club of White Plains is Club 5043, District 7230, Zone 32, Region USCB, Federal tax ID 13-6111471.
Mailing address: P.O. Box 1712, White Plains NY 10602.
Our "Foundation of the Rotary Club of White Plains" is tax exempt, New York State #219346, tax ID 13-6165380.
Website created August 2001.
The Rotary Club of White Plains was chartered October 1, 1919, charter number 540.
Entering a message here will register your message with the appropriate Club Officer. We will read and consider each message, but not necessarily respond to every one.
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Joshi, R., & Gimble, F. S. (2014). A bacterial one-hybrid system to isolate homing endonuclease variants with altered DNA target specificities. Methods Mol. Biol, 1114, 221-236.
Katz, S., Gimble, F. S., & Storici, F. (2014). To nick or not to nick: comparison of I-SceI single- and double-strand break-induced recombination in yeast and human cells. PloS ONE, 9, e88840. Retrieved from http://www.plosone.org/article/fetchObject.action?uri=info%3Adoi%2F10.1371%2Fjournal.pone.0088840&representation=PDF
Moure, C., Gimble , F. S., & Quiocho, F. (2008). Crystal structures of I-Scel homing nicked DNA substrates: snapshots of intermediates along the DNA cleavage reaction pathway. Nucleic Acids, 36, 3287-3296. Retrieved from http://nar.oxfordjournals.org/cgi/content/full/36/10/3287
Niu, Y., Tenney, K., Li, H., & Gimble, F. S. (2008). Engineering variants of the I-SceI homing endonuclease with strand-specific and site-specific DNA-nicking activity. Journal of Molecular BIology, 382, 188-202.
Gimble, F. S. (2007). Engineering homing endonucleases to modify complex genomes. Gene Therapy & Regulation, 3(1), 33-50.
Gimble, F. S. (2006). Broken Symmetry in Homing Endonucleases. Structure, 14, 804-806. Retrieved from http://www.sciencedirect.com/science/article/pii/S0969212606001821
Department of Biochemistry, 175 South University Street, West Lafayette, IN 47907-2063 USA, (765) 494-1600
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text:
Principals' and Teachers' Perceptions of Efforts by Principals to Improve Teaching and Learning in Turkish Middle Schools
Author/s: Mehmet Sukru Bellibas
DOI: 10.12738/estp.2016.1.0009
Year: 2015 Vol: 15 Number: 6
Contemporary research on instructional leadership has largely concerned itself with developing concrete instructional leadership models and investigating the association of such leadership practices with teaching and learning. Yet there is little research on how the internal school community reacts to the notion of principals influencing classroom instruction. The purpose of the current research is to provide a comprehensive understanding of how instructional leadership is perceived in Turkish middle schools. The study draws upon data collected from a total of 36 personnel, including principals, assistant principals, teachers, and counselors in six middle schools in the province of Istanbul, Turkey. Interviews and documents were utilized to collect the data. The results show that participants' perception of instructional leadership is mostly influenced by the notion of leaders' indirect influence on teaching, and principals' direct involvement in instructional issues is constrained by problems associated with leadership content knowledge, coherence of leadership practices, and teachers' classroom privacy.
Improving teaching and learning, Instructional leadership, Middle schools, School principals, Turkey


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Understanding exactly 'who' will be visiting your website and 'why' they have done so will greatly increase your chances of a successful conversion. Take for example a Website that generates leads for a family dentist. Their Website visitors are likely to be seeking specific information concerning Continue reading "Website Design Deal Breakers: 5 "Must Haves"" »
Since today's technology allows us to carefully track our Web marketing results, right down to painstaking detail, why not take full advantage?
Web traffic tools, such as Google Analytics can provide you with much more than the sheer number of visits on your Website. Analytics tools can let you know details, such as where your site's visitors are located, what devices they're using to access the Web or even what keywords they used to find your site.
If the ultimate goal of your Website is to have visitors contact you, either by calling or emailing, it might make sense to measure your traffic against this contact activity. Any type of inbound contact by a Website visitor is known as a successful "conversion". Savvy businesses post unique phone numbers or email addresses on their Websites, in order to easily measure their site's conversion ratio.
If you are unhappy with your conversion ratios, you may want to have a good look at your Website Design and Analytics data to determine where things are derailing and why people are leaving without ever contacting you.


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Searchable Databases
Date story was published: Sunday, November 19, 1995
No exciting trips to exotic locales occupied their travel plans. No sandy beaches and crystal blue waters. No banquets emceed by Keith Jackson. No Mickey Mouse-led tours of Disney World. Yesterday was it, the end-game on this up-and-down 1995 Kentucky football campaign.
So the Cats made it a bowl of their own.
"We looked at this as the Orange Bowl for us," tailback Moe Williams said.
Make that the Big Orange Bowl, with the fourth-ranked Tennessee Volunteers the featured guest at Commonwealth Stadium, and a regional television audience peeking in.
And get this: Kentucky, a four-touchdown underdog, played as if it actually belonged, thank you, taking the vaunted Volunteers to the wire before falling 34-31.
Tennessee needed a sparkling 13-for-15 second-half passing performance from their super sophomore quarterback Peyton Manning, and a streak of 18 straight third-quarter points to overcome a 24-9 deficit and reach 9-1 overall and 6-1 in the conference.
Manning hit speedster Joey Kent with a 70-yard scoring bomb to put the Vols in front 27-24. Then when the Cats answered -- courageous Billy Jack Haskins pulling off an unbelievable 47-yard TD run -- Manning directed a methodical nine-play, 69-yard march, zipping a 15-yard scoring strike to Greg Kyler with 11:37 left that proved to be the game-winner, UT's 11th straight win in the Battle for the Beer Barrel.
"I told the team coming up that they had been spoiled," UT Coach Phil Fulmer said.
"We did not overlook UK," said Manning, who was 23-for-41 for 272 yards on the day. "Coach told us this would be their bowl game and to expect a tough fight."
The coach was right. Never mind that the UK game program displayed a picture of the Bourbon Barrel -- first prize in the UK-Indiana series -- or that Tennessee had won the two most recent clashes by a combined count of 100-0. This battle was a battle.
"We came out with the attitude we were going to make this a border war again," senior offensive tackle Barry Jones said.
They did just that. Williams, in possibly his final game as a Cat, rushed for 151 yards and three touchdowns. Haskins, playing with his separated left shoulder -- "Let me just say that never have I been more proud of a football player in my life than I am of Billy Jack Haskins," UK Coach Bill Curry said -- completed 11 of 19 passes for a career-high 168 yards.
"I'm bitterly disappointed that they didn't finish the job," said Curry, his team's season complete at 4-7. "I would liked to have clinched the deal."
They came close, thanks in part to a Mike Archer defense that kept Manning off balance the first half by disguising coverages. "We were able to get some down and distance situations that let us do some things," Archer said.
The UK offense, meanwhile, did some things of its own. Good things. Even after Craig Yeast dropped a sure-fire touchdown pass on the first series, coordinator Elliot Uzelac came right back to the play on the second series and Haskins hit UK's other true freshman receiver, Kevin Coleman, for a 59-yard gain, setting up Williams' 8-yard touchdown run and a 7-3 lead.
A 52-yard Williams scamper off a lateral swing pass, set up his own 6-yard score and a 17-6 Kentucky lead 1:15 before half.
When Kio Sanford returned the second-half kickoff 57 yards and, one snap later, Williams rumbled 26 yards to the end zone, the Cats led 24-9 just 1:13 into the second half.
"We were feeling good at that point, needless to say," Haskins said.
Not for long, however. Thing was, Tennessee's offense was starting to get it in gear. "They were doing the thing I feared most, running right at us," Archer said. "They did a little the first half, then got impatient. The second half, they stuck more to it."
And used the run to set up the pass. Starting with their final possession of the second quarter, the Vols went field goal, field goal, touchdown, touchdown, touchdown.
The big play was the play-action, 70-yard Manning to Kent strike down the left sideline in which the Vol receiver blew past cornerback George Harris and free safety Reggie Rusk. "We were in three-deep and they just ran right by us," Archer said.
Then Haskins ran right through the Vols. On the first play of the fourth quarter, on third-and-one from the UT 47, Haskins rolled right on an option, kept the football, turned upfield, spun, juked, bounced off tacklers, picked up a crushing block from Jones, and suddenly found himself in the clear for a 31-27 Kentucky lead.
"I don't think he was feeling any pain on that run," Curry said.
Tennessee tallied again, however. Then, with 11:23 to go, Haskins left for good, his aching left shoulder pleading no mas. "I got hit on the shoulder after I threw it and that was about it," Haskins said.
After Tennessee fumbled away a punt, replacement Jeff Speedy moved UK to a first down at the Tennessee 25. But a holding penalty placed the ball back to the 35. Three plays later, with exactly five minutes remaining, Brian Sivinski's 48-yard field goal was blocked.
Tennessee got the football and refused to let go. Same thing for the Beer Barrel. Only this time, it was a battle. Or a Big Orange Bowl.
"I like to win," Curry said when asked if he took any solace from the margin. "I love to win. I hate to lose."
Even a bowl game.


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I lead a Global Politics Club for Moroccan English language learners. The goal of the Club is to raise students' awareness of global issues and enhance their ability to use English for academic purposes. An important component of this is teaching them how to identify accurate sources – and avoid fake news.
During yesterday's session, I asked students whether they thought Facebook led to increased access to factual information. They were overwhelmingly positive:
"Before Facebook, we only had the TV and radio," they said. "We didn't hear about a lot of things that were happening. Now, we know a lot more – things that are not reported on TV."
I understood their positivity: Morocco is ranked 133rd out of 180 on the World Press Freedom Index, and its media is considered "not free" according to the most recent Freedom of the Press report by Freedom House. When compared to the limited media that was previously available, social media has opened a wealth of information to the masses.
Unfortunately, this increased access to information does not come with a filter – neither in Morocco nor worldwide. As British journalist Christiane Amanpour mentioned in her recent TED interview, the proliferation of media outlets and their consumption on social media has led to tunnel vision whereby people focus "on areas of their own interest instead of seeing the broad picture."
This new media interface is easily exploited for nefarious purposes. Recent events such as Russia's interference in the 2016 U.S. presidential election demonstrate that social media has given the fake news industry a useful network in which to access minds ripe for the planting of information that can be advantageous to governments or other entities.
Therefore, those of us teachers looking to fight against the barrage of fake news encounter a problem: the way our students are accessing news today simply does not encourage them to stop and check its validity. In this new media environment, students need to be equipped with special skills which allow them to engage with today's media as informed, global citizens.
So how can we teach students to think critically about the media they consume and tell the factual from the false?
The solution, in my view, is to get them in the habit of checking their sources. Below, I share a simple current event exercise that I have developed which teaches students to do just that.
Same Story, Different Sources: A Weekly Current Event Reporting Exercise
English Language Level: Upper intermediate, advanced or native (I have also done this with lower intermediate and high beginning students by having them use websites such as https://www.newsinlevels.com/ or www.breakingnewsenglish.com).
Target Age Group: Older teens and adults
Objectives: Get students in the habit of checking their sources and point them in the direction of reliable news media outlets. Secondary objectives include improving reading comprehension and summarization skills, along with the ability to present concise summaries in class orally in their own words.
The Exercise: Have students choose any news story that interests them. Then, have them report the story by synthesizing information from three articles from three different sources:
- 2 of these articles must come from the "trusted brands" listed below:
- The Guardian
- The Independent
- Reuters
- Washington Post
- New York Times
- The Economist
- NPR / PRI (National Public Radio / Public Radio International)
- Bloomberg
- Forbes
- France 24
- Financial Times
- Wall Street Journal
- Huffington Post
- The New Yorker
- The Associated Press
- The Atlantic
- 1 source can be any news outlet of the student's choice
Students read all three articles at home. Then, they jot down a concise summary in their own words focusing on "who-what-when-where-why-how." I provide a Graphic Organizer that they use to help create a summary. Finally, they present their summary in their own words in class. Typically, the summary leads to a heated discussion about each current event.
Why 3 sources?
Reading the same story from three different sources allows students to observe subtle differences in reporting. Over time, students recognize the differences between the "trusted brands" and the sources they choose themselves. With repetition of this exercise, they get in the habit of checking their sources and, eventually, going to the "trusted brands" for reliable news coverage. As a secondary benefit, students who are skeptical of western media sources (yes, I have had a few of these) are not alienated, since they are free to choose their third source from whatever media outlet they like.
I've been beginning each weekly Global Politics Club session with this exercise for about two academic years now, and my students love it. They understand the importance of checking their sources and have gotten into the habit of going to the trusted brands as opposed to their previous usual sources. They especially like that they are free to choose any story that interests them.
I think an important element of this exercise is that it is repeated on a periodic basis. This helps students to develop a habit of checking their sources.
In my case, one caveat is that my students are middle class and upper middle class. They all have access to the internet at home. I would love to replicate this activity with students who are less media savvy to see if it would achieve the same results.
Another caveat is that I really have no idea what my students are doing as they scroll through Facebook. In other words, I haven't measured how this exercise has impacted their social media activity. Yet, from their performance in class, I do know that they are able to identify reliable sources and think critically about the information they read. If all young people worldwide could do this, then I think the fake news industry would go out of business.


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Local charity provides jobs and raises funds with new commercial venture
Award-winning charity, The Cascade Foundation, has opened its very first community café and, in doing so, is providing employment and work experience opportunities for local people with learning disabilities and head injuries.
The Cascade Community Café is based at the charity's Health & Learning Hub on Marshgate in Doncaster and is run by experienced chef, Paul Sanderson, and Cascade learners.
Following a unprovoked attack whilst walking through Doncaster with his two children two years ago, Paul sustained life-changing head injuries and has not been able to work since. Before the brutal assault, Paul had forged a highly successful career in the catering and hospitality industry.
"Ever since we launched the Cascade Health & Learning Hub last summer, we've wanted to add a catering element," explains Jackie Hewitt-Main OBE, founder and chief executive of The Cascade Foundation.
Continues Jackie: "When I met Paul a few months ago and we got chatting, I realised he was the perfect person to lead the Cascade Community Café. Not only does Paul have a personal understanding of what life is like with a head injury, he also has a huge amount of talent and ambition which is just what we need to drive this project forward."
The Cascade Community Café is open for breakfast and lunch from 8.30pm to 1.30pm Monday to Friday. Customers can choose from a tasty menu that includes a full English breakfast with two sausages, two slices of bacon, egg, mushrooms, tomatoes, hash browns, beans and toast plus a drink all for just £2.90, jacket potatoes, fresh salads and sandwiches, plus main meals such as meatballs with spaghetti (£2.85) or traditional fish & chips and chicken curry both priced at £3.90. Every dish is created using locally sourced produce.
Adds Jackie: "Paul and the team have worked so hard to get the café up and running and more and more people are coming in every day. We've had some excellent feedback from people and lots of suggestions about what they'd like to see on the menu as well as the idea of selling fresh coffee which is something we're looking into."
All of the proceeds from food sold in the café is put straight back into the charity to fund other learning projects and help grow other commercial ventures designed to create much needed funds.
Concludes Jackie: "The proof of the pudding is in the eating, so I'd encourage anyone living or working in the area to pop in and sample some of the delicious food that Paul is cooking. And, by doing so, you'll be contributing directly to the continuation of the work we're all doing here at The Cascade Foundation to transform people's lives."


text:
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text:
Before we begin, you might want to review Revisions, Part 1. It discussed setting up a document for reviewing (which is really quite easy) and what all the menu items are (a bit more complex). This article discusses reviewing revisions by others, and making revisions yourself.
These instructions are for Word 2003. I'm told it's not too difficult to apply these instructions to 2007.
Protecting a Document before Distribution
You can protect your document and force any reviewers to make any changes as revisions.
- Click Tools, and then Protect Document. The Protect Document pane will appear.
- Under Editing Restrictions, pull down the menu and select Tracked Changes.
- Click Start Enforcement and enter a password.
A more friendly method of encouraging your reviewers to track any changes is to click the Track Changes button before saving and distributing your document for review.
Reviewing Revisions by Others
To review changes to a document, use these buttons on the Reviewing Toolbar:
The buttons with arrows let you jump back and forth among the change markups. The Accept button is the button with the checkmark, and it accepts the change. The Reject button is the button with the X, and it rejects the change.
The Accept and Reject button each has a dropdown menu with the following options:
- To accept or reject all changes in a block of text, highlight the text and click the Accept or Reject button.
- To accept all changes in the document, pull down the menu next to the Accept button and select Accept All Changes in Document.
- To reject all changes in the document, pull down the menu next to the Reject button and select Reject All Changes in Document.
- To delete all comments in the document, pull down the Reject menu and select Delete All Comments in Document.
Selecting Reviewers
If more than one person made changes to your document, it will appear less cluttered if you only look at one reviewer's revisions at a time.
To look at a specific reviewer's comments, point to Reviewers. The names of all reviewers will appear.
Place a checkmark next to a reviewer's name. Word will hide all other comments and changes.
Remember to go back and unhide everyone's revisions by selecting All Reviewers.
Final Clean-Up
When you think you are finished, do a final check for revisions.
- Ensure your document view is Final Showing Markup (see previous article if you don't know how to find this).
- Ensure you have all options checked in the image above.
- Click the right arrow button. If you see this box, you know that your document is clean.
Reviewing a Document
To Track Revisions
To review a document and track any changes that you make, click the Track Changes button, which is the highlighted one, below.
The button turns orange while Track Changes is on.
If you are viewing the document in Print Layout view (which shows your page as it would appear after printing, including headers/footers), your deletions will appear either as strikeout text or in balloons to the right of the page. Insertions will appear in color within the text. In Normal view, it looks like a legal document, with strikeouts and insertions. (To change your document view use the View menu.)
You can turn the Reviewing Pane on and off with the button next to the Track Changes button. The revision pane will show the complete text of all your revisions and comments.
Use the button that looks like a sticky note to insert a comment. Comments will appear as balloons to the right of the text, or in the Reviewing Pane, depending on your options.
In previous versions of Word, Word prevented you from accepting your own changes. This is no longer the case unless the author has protected the document.
If you have many changes in a small amount of text, such as capitalizing or converting the tense of a phrase, just delete the original and re-enter the text with your new wording. It is easier for the author to review.
When Word's grammar or spelling checker replaces text, it automatically replaces the whole word. To avoid this, you may want to enter the change yourself.
If you have the Show Formatting option turned off (which is off by default), you may see some apparently empty balloons. These balloons contain any spaces that you have deleted. You can see them if you turn the Show Formatting option on.
To read the rest of my Word for the Novelist series, click here. Previous articles include instructions on making a manuscript template, grasping Word styles, and making excerpts for emails and the web.


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Model, muse, and now portrait subject, too. Your favourite clotheshorse, Alexa Chung just added an extra line to her CV— as if it wasn't lengthy enough. The first to star in luxury e-tailer, MyTheresa's series of video portraits, Chung chats openly about personal style, inspiration, and attitudes towards dressing. Despite being intimidated by her faultless sartorial ability, we're totally on board with what she has to say.
Like the rest of us, she openly admits to having an uncontrollable shopping habit. (Thank goodness.) "I am a shopaholic. I don't know, there's something about the process of feeling like you're collecting a gem [that] I really enjoy. The way I shop is kind of instinctive, but also impulsive." She goes on to speak positively about recreating others's style, saying, "If you are emulating someone's style it's going to be different, because you have a different attitude, face, and haircut." Phew, we feel miles better about our Alexa-clippings collection, now.
This is only the first in a new string of monthly vids from MyTheresa, profiling all your favourite fashion faces. And sure, we love the concept, but we just hate the idea of waiting four entire weeks to see what's next.
Photo: Courtesy of MyTheresa


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The Year 3 NZ/Pacific Art & Design History class enjoyed a joint guest lecture by visual artist and poet Tracey Tawhiao and artist George Nuku who is visiting from the UK where he is now based.
Tracey and George were both instrumental in the exhibition Pasifika Styles at University of Cambridge Museum of Art and Anthropology in England and have exhibited numerous times in museums across Europe. Tawhiao's practice involves museum interventions, installation, painting, film and photography. Both have exhibited extensively in exhibitions in Paris, London, Cambridge, New York, and Washington DC, with Tawhiao also exhibiting in Mexico City in the exhibition Tiaho: Contemporary Photography from Oceania, and in Sydney at The Niu Warrior exhibition recently.
Tracey Tawhiao is a writer, poet, trained lawyer and passionate voice on the topic of the machine versus nature. She is also a painter and visual artist. This voice is central to her practice in whatever form she chooses for expression. Tawhiao is Ngai Te Rangi from Matakana Island and Tuwharetoa, Taumaranui as well as Whakatohea. It was when she spent considerable time on the island that she started her newspaper paintings that now cover the walls of many people's homes. "These paintings find the news beyond the newspaper" (Tawhiao, 2012).
George Nuku is a highly regarded Maori artist working in stone, bone, wood, shell, polystyrene and perspex. His works range from delicate jade and pearl amulets, stone sculptures of life-size figures through to two story high Polynesian demigods and Maori cultural heroes. He carries the traditions of his people handed down for thousands of years in art forms that expand life and enhance survival.


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You could put this under "Wine and Travel," but here's the idea: dmcker responded to something I said about Cline wines that got me thinking. Some wines are good, but not necessarily worth seeking out. They're completely enjoyable, reliable from vintage to vintage, affordable, and widely found. These aren't always the experiences we are after if wine is a major hobby. But suppose you go on a vacation outside the Bay Area or another locale where you have access to good wine specialists. The local markets or liquor stores may not carry less well known brands or items without wide distribution. And you're gone too long to carry your own wine. What wines can you buy for under $20 just about anywhere (except a dry county) that will bring you pleasure? Doesn't have to be a Gallo brand, but what should we look for when it's otherwise slim pickings? At Thanksgiving, you can find that bottle of LaCrema Pinot for around $20 (more in NY), a bottle of Roederer Estate sparkling maybe, and definitely a Georges duBouef Beaujolais that you can take to dinner and actually enjoy. Any other good ideas? What do you do if you're in Wichita, Kansas, where the wine culture (at least as I recall) doesn't exactly support great specialists?
Vacation Wines.
- Reply by napagirl68, Sep 14, 2011.
You order online.
- Reply by napagirl68, Sep 14, 2011.
LOL! I HAD to deadpan on that one! Would that it were, if we lived in Wichita! But Foxy, we are HERE, in proximity to amazing wine within a 60mi radius! Honestly, at this current point in time, EVERY SINGLE wine I have in cellar cannot be bought at Safeway. I promise.
But what about vacation or travel to a non-wine area? 10yrs ago, I packed 6 bottles of wine in lieu of massive clothes/shoes for a week in Mexico. After that, I just drank margaritas:-) 6yrs ago, I visited a friend in Utah for 3 days (ever hear of state liquor stores???) Anyhoo, I again packed my own wine for the trip. I know it is a world's difference today in flying and transporting liquids. But I tend toward locales that just happen to have great wine... recently, Oregon :-) Just had wine shipped back. If I go abroad, it will be to France, and no need to pack wine:-) If I have to travel for other reasons, say to Wichita (seriously, we are NOT trying to pick on Wichita!), I will pack some wine to take.
That said, in a true moment of desperation, mass-distributed Roederer isn't too bad. I'd rather try to look for a good wine shop in the area first.
And btw, this has nothing to do with price or snobbiness. Many of my winery-procured gems are inexpensive. And I do troll the discount stores looking for those wineries that are forced to sell off their decent stash to avoid the monthly taxes. It's ALL about taste for me....
- Reply by chadallyn, Sep 14, 2011.
Love the prices and the overall quality of a good mid-ranged Spanish wine/feel the same about Rhone valley wines...
- Reply by Richard Foxall, Sep 14, 2011.
Of course, NG, I know all about your discount store adventures.
I picked on Wichita for a reason: My parents lived there for two years while I was in college. It's a great example of a wealthy place (oil and grain farming money, think Koch Industries) with no access to good wines. We also had a contributor here who judged wines in Oklahoma, and I've had to travel to Texas, Chicago (yeah, shops, but not like here), and a few other places that just don't have the access we do.
Traveling with wine is getting harder, since you can't carry it on and you pay for extra or heavy bags. Can't take wine on a long car trip because it'll cook in the car very quickly. Can't ship it in the summer (I went to Oregon, too, and didn't ship any back for this reason) because it will cook on the truck, unless you pay extra for temp control, which defeats the purpose.
So there's a legitimate need for brands that are good enough to drink and widely distributed. So let's hear it: What do we buy when the New Hampshire/Utah/Kansas state liquor stores are the only option? Or the big grocery store in Laramie or Boise?
- Reply by ScottLauraH, Sep 14, 2011.
@Foxall, I found your picking on Witchita rather funny. As a college student, we used to drive from Stillwater, Oklahoma to Witchita to get liquor, beer and wine on Sundays, since liquor stores cannot sell on Sundays in Oklahoma.
Being on "vacation" with limited access to good wine is a problem I encounter rather frequently. (Vacation is in quotes, because what I will be referring to here is actually visiting my family in Oklahoma and Texas.)
In Oklahoma any alcoholic beverage with more than 3.2% alcohol must be sold at room temperature in a heavily regulated liquor store. These stores are still privately owned, but their main business is usually liquor, not wine. (Budweiser and Miller actually manufacture beer that can legally be sold in Oklahoma grocery and convenience stores. Still, there is no giant beer cooler. It's illegal. It HAS to be sold at room temperature.) Definitely in these cases it's hard to find more than high end "grocery store" wine. I usually look for Chateau St. Michelle or Cupcake because their wines are usually pretty decent.
Texas liquor laws are crazy and go county by county. The county my parents live in is dry, of course. By "dry", they mean that you cannot buy liquor there, only beer and wine. Everything sold in the county has to have less than 15% alcohol. I won't be finding any Orin Swift wines there!! So, in this case, it's the grocery store wines again, though there is definitely a lot more variety in the nicer stores, and there is also a World Market which has a pretty decent wine selection.
- Reply by outthere, Sep 14, 2011.
Fly and BYO. I'm going to Maui next month and am bringing my Wine Check with me. It holds a standard 12 bottle shipper. You can pack case or pack less and put re-freezable ice packs in the empty holes. Best thing is that you toss the shipper when done and put the wine check in your original baggage.
- Reply by napagirl68, Sep 14, 2011.
Brilliant, outthere, Brilliant!!!
- Reply by ScottLauraH, Sep 15, 2011.
@Outthere, that is really cool, but is it cheaper to pay the extra baggage fees than to ship your wine?
- Reply by ScottLauraH, Sep 15, 2011.
Had to share: Just had a customer who came in to the wine shop that's on a long weekend from DC. They came in, took one look at our Italian red collection and exclaimed, "NOW it's going to be a good vacation!"
- Reply by outthere, Sep 15, 2011.
Extra baggage fees? We don't pay no stinkin baggae fees. You get one checked bag free plus a carry-on right? The Wine Check gets checked in and my clothes come with me in the main cabin in the overhead bin.
- Reply by ScottLauraH, Sep 15, 2011.
Every carrier that flies out from anywhere close to here charges for each checked bag.
- Reply by Richard Foxall, Sep 15, 2011.
Right, ScottLauraH, that's kind of my point about why we need this thread: Maybe outthere is flying some swanky airline, but it's pretty hard to pack wine and make this all work... (oh, and I have kids that have bags and we take books and games in the carry-on...) Hence the need for vacation wine. Cupcake, pretty good call.
One other thing about Wichita that will tell you how old I am: When my folks lived there, I was 19 and 20, still in college. In NY, where I went to college, drinking age was always one year less than my age, as it crept up to the nationally mandated 21 (if states wanted highway funds, anyway). But in KS I could buy 3.2 beer (cold) and nothing else. But the restaurants only served liquor if you were a member of their "club," or a club with reciprocal privileges--OK had similar laws. So I would go out to dinner when my girlfriend passed through town and we would present my dad's card, they never asked for further identification, and we could drink all the margaritas we wanted. Maybe we could start a thread about old, weird liquor laws....
Getting anyone to pass through Wichita by choice is a miracle.
- Reply by EMark, Sep 15, 2011.
Different carriers have different policies. Here in Los Estados Unidos you can check two bags at no charge on Southwest Airlines. Most of the other major airlines also have special policies (one or two bags checked for no charge) for their elite level frequent fliers.
My personal attitude is that I am OK with them charging me. I still prefer to check my bag. I know I am in the minority on this. I hate feeling like a nomad carrying all my personal belongings through the airport. Years of business travel cured me of that.
To me the benefit of taking your vacation wine with you is that you can pick the little treasures in your cellar to enhance the whole vacation experience. I really like the idea of taking a case to Maui. Presumably, the trip to Maui involves a rental house/condo. That is the perfect scenario for delving into the twelve bottle traveling stash to pick a new jewel each day/night.
- Reply by Richard Foxall, Sep 15, 2011.
Skiing in Tahoe has one enormous advantage over Utah, if you are coming from the Bay Area, and it isn't the time: It's actually faster and often cheaper to fly to SLC and stay there, then go to the mountains each morning. But when we drive up to Tahoe, we take a ton of really big reds with us, cook dinners in the (rented! I'm not rich!) condo and, man, that stuff tastes good at the altitude, after a day of skiing and a trip to the hot tub. Heaven.
Hawaii is just a little humid and warm, but the fish and some crisp white sounds pretty nice. I'll have to check the baggage policies next time I go and reserve flights accordingly.
But that still doesn't deal with the Wichitas and El Pasos, Bismarcks and Boises.
- Reply by outthere, Sep 15, 2011.
Thank you EMark. Sucks they don't have Southwest east of the Rockies.
As far as my paying to check a bag if needed I look at it this way. I can pack 8-10 bottles for my week ranging from $30-$100 a bottle. If I were to buy just one of those wines at a Maui restaurant I would pay $90-$300+. Even with corkage I am far ahead if I have to pay $25-$35 to check that box of wine. I just not understanding your aversion to possibly having to pay nominal fee for the opportunity to drink exactly what you like while away from home. I know the wine stores where I am traveling are not going to carry the wine I bring. Heck the stores here in Sonoma County barely do.
- Reply by Poldark Maximus, Sep 15, 2011.
If you can't find decent wine at your unfortunate destination, chances are the food will be equally vapid. Or it will be outrageously local -- large cuts of beef, heaps of catfish or redfish, or something in a white cream gravy that gets sucked up by biscuits. So what do you do? Either you drink a beer and be done with it and I have had some great local mocro-brewery beers in Wichita -- or you order a Mateus Rose' spritzer and update your profile to consider the new you.
- Reply by napagirl68, Sep 15, 2011.
Outthere... you perfectly voiced my point. I agree wholeheartedly. I just don't want to drink substandard (to me) wine. In mexico, when the wine I brought ran out (lots of new friends!), I had the best margaritas.. In Austin, texas, (albiet about 10 yrs ago) I tried some of the Hill country wines... just didn't like them. Perhaps things have changed.... I just saved my cabs for the steak nites (I swear Texas has the BEST steaks!), and drank beer with TexMex or BBQ. When in Rome...
Utah was one strange story... I mean, you land in Salt Lake. There is a BAR at the airport, and let me tell you, it is SRO! Then drive up to Logan (big Mormon town). You had (back in '99) to drive out of town to a state liquor store... bars on the windows, stand-alone structure in a parking lot. Reminded me of the, ahem, porn stores in Nevada! I was warned ahead of time, so packed lots of great wine for the trip, praise God, Jesus, AMEN!!!
- Reply by JonDerry, Sep 16, 2011.
Have to agree, it's hard to drink substandard wine when I know for a fact it's not going to be up to par or not to my tastes. I'm up for trying all of it at least once though. To play along, i've always had a soft spot for Clos Du Bois and Rodney Strong from sonoma. Spanish wines if you can get em, ditto chianti classico's, and always willing to take a shot on a portugese wine.
- Reply by Lucha Vino, Sep 16, 2011.
Where is Stephen H?! What about Penfolds? They have a variety of price points and good all the way down to the $8.99 level from my experience.
- Reply by JonDerry, Sep 16, 2011.
Penfold's, of course. and let's definitely throw Chateau St. Michelle in the mix.


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Sustainability database
Dr Patricia Thornley
Patricia Thornley is a chartered physicist with over 20 years experience working in bioenergy in industry and academia. She was involved with engineering implementation of many of the UKs early bioenergy plants, but is now based at the Tyndall Centre for Climate Change Research at the University of Manchester. Patricia leads the 4.5 million EPSRC SUPERGEN Bioenergy Hub, which aims to bring together industry, academia and other stakeholders to focus on the research challenges associated with delivering sustainable bioenergy systems. Her personal research interests focus on the environmental, social and economic impacts of bioenergy systems in the UK and overseas and how these can be practically managed to deliver sustainable bioenergy systems.


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Shoaib Malik urges foreign cricketers to play PSL final in Lahore
| Updated: Aug 23, 2017 11:20 IST
Karachi [Pakistan], Feb.24 (ANI): All-rounder and Karachi Kings player Shoaib Malik has revealed that he is trying to convince international cricketers playing in his team to visit Lahore for the Pakistan Super League (PSL) final on March 5. Earlier, there were doubts whether the Pakistan Cricket Board (PCB) would hold the PSL final in Lahore following the February 13 suicide bombing in which 13 people were killed. However, in a meeting held last week between the PSL management and the five franchise owners in Dubai, it was decided the summit clash of the tournament would be held in Lahore as per schedule. Malik said that he had informed the players that his wife and Indian tennis star Sania Mirza doesn't take security whenever she travels Pakistan. "I don't take security at home. I have informed the players here that my wife is an Indian national and even she doesn't take security whenever she visits Pakistan," the Dawn quoted Malik as saying. When asked where PSL stands compared to other international T20 leagues, Malik insisted that it would be unfair to compare leagues before predicting that the Pakistan league would get better in the coming days. "Though I don't think it's fair to compare leagues, I think going by the standard of cricket after Big Bash, PSL takes the stand. And by God's grace it's getting better day by day," he said. Malik also expressed satisfaction on his team's performance, saying that Karachi Kings has been performing comparatively better this season. The former Pakistan skipper, however, added that there performance is still not up to the mark. The league will now give franchisees the option to draft new players in case contracted international stars opt out of the March 5 final due to security reasons. It should be noted that Pakistan have not hosted any international cricket tournaments since the terror attack on the Sri Lankan team bus in Lahore in 2009,when six Pakistani Policemen were killed and some of the visiting players were injured. (ANI)


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There's no little old Italian lady in the back of this restaurant!
It's not that grandma's recipes aren't delicious and comforting, but they have a time and place and a trendy dinner on Alberni Street is neither of those things. The stylish setting starts right from when you walk in the double glass doors and the hostess offers to take your coat.
The dim lighting is modern and a creates a romantic balance amongst the greys and metallics found in the remaining decor. It's the perfect setting for an intimate date or birthday dinner with a group of friends.
Travel upstairs and you're transported to a slightly brighter setting with red walls and a central bar. Great for business meetings or dinner with the folks.
Our meal started early on a Wednesday night to accommodate my newly adopted older lifestyle. We sat near the floor to ceiling windows on the second floor where we could view neighbouring restaurants and the now famous Alberni Street and it's must see clientele.
First things first, you don't go for Italian food and get out of there without having a bomb ass red wine, which is exactly where we started. We shared more than a few glasses of the Campofiorin (the 50 year celebration bottle) as recommended by our lovely waitress. I've been a red wino for a while now and it's always nice to find a good bottle, with a fresh palette, and a fair price tag to boot!
Our first course was a delicious arancini with a spicy sauce. The amuse bouche was amousing. If you aren't interested in puns I'll do my best to keep them to a minimum but can't make any promises.
Round 2 of 4 was carpaccio. The complexity of flavours created a depth you don't anticipate from/thinly shaved beef. In my view the unique aspect of this dish was escalated with the crispy polenta, pickled onions, and Dijon sauce that accompanied some more standard elements of a good carpaccio. The true star of this dish was its ingenuity, too often carpaccio is served with day old crostini's which leaves a desire for creativity at the beginning of your evening. Polenta with carpaccio! It doesn't matter how fleet your resident Italian grandmother is, the only way she's serving your carpaccio with crispy fried Polenta is if the polenta's taking up space in her fridge.
Round 3. We shared two mains the Wild Salmon and a Truffled Spaghetti & Signature Meatballs. Did I mention the truffles? Not just truffle oil, but real, fresh shaved truffles!!! Topped of course with fresh shaved parmesan. Have you ever gone to a restaurant and had your waitress ask you to "say when" while referring to fresh Parmesan? On this occasion we definitely pushed the limit! Cheese like snow on top of our perfectly cooked pasta. Typically meatballs aren't my go to but these had such flavour and played perfectly with the marinara that I would definitely order it again.
I don't want to leave the salmon as second place because it deserves better than that. Served with crispy skin and accompanied by golden beats, grilled onions, and olives with a agrodolce (Italian sweet and sour) sauce. The salmon skin was perfectly executed and not oily, the onions were sweet and tasteful but not overbearing. You wouldn't think by glancing at the menu that this would be a full entree but it holds true. The portion of fish was sizeable and at the end of the shared two entrees we were full (even took some to go).
Dessert! Even on a bad day dessert has an opportunity to steal the show. Perhaps it's just the kid in us knowing that we shouldn't indulge but that no one can stop us. I'm happy no one stopped us this night and even happier that we didn't pick the dessert ourselves. Selected for us by Freddie the restaurant manager was the Zeppole - homemade chocolate ganache filled "mini" doughnuts. The not so miniature doughnuts were a delight to all of our senses. They looked and smelt so good the table next to us ordered theirs before we even tasted ours. The taste and fun of cutting open a powdered doughnut filled with rich chocolate ganache was far better than any cheesecake in town...I'm willing to run the comparison.
Whether you're looking for a dinner, business lunch, or a fun night our with friends Italian Kitchen has got you covered. It's upscale dining in a price range that means you can celebrate life's little moments and still afford to pay rent. I recommend a reservation and if you're going with a big group inquire about the platters. If you decide to follow my recommendations and order the Zeppole for dessert make sure you get an extra seat because I may just show up to share it!
Words: Amanda Scott
Photos: Jenn Chan


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Through one of the serendipities of life (oh how I love that word!), I happen now to be reading a book called The Souls of China: the Return of Religion after Mao (yes, souls, not soul!) by Ian Johnson. Here are some brief extracts:
Faith and values are returning to the centre of a national discussion over how to organize Chinese life……As one person I interviewed for this book told me, "We thought we were unhappy because we were poor. But now a lot of us aren't poor anymore, and yet we're still unhappy. We realize there's something missing and that's a spiritual life."
"All told, it is hardly an exaggeration to say
This reminds me of something the administrator of a large Chinese province told me as I was treating him. To my surprise, he said, "We need you in
For I regard five element acupuncture as a form of spiritual practice, not merely as a purely physical medical discipline. It is that, too, of course, but it is much more than this, and it is this "more" which first attracted me to it, and keeps me so firmly enthralled by it that I cannot see myself abandoning my practice until my knees will no longer keep me upright and my hands shake too much to hold a needle. Today, for example, I was faced with the need to help a longstanding patient of mine whose partner of many years had suddenly left without forewarning, leaving her devastated. I cast around a little in my mind trying to think of what treatment I could choose to help her, but hardly had I taken her pulses when I was suddenly struck by the thought that, of course, these were the circumstances which were most likely to create a husband/wife imbalance. The pulses themselves had not at first suggested this, so subtle can be the signs of this imbalance, and, as I often say, how crude and clumsy will always be our pulse-taking in the face of the very delicate nature of the pulses.
But the situation obviously pointed to a classic husband/wife situation (relationship problems being typical evidence for this imbalance), and though I wasn't initially convinced that I was interpreting the pulse picture accurately, I decided to carry out the procedure. The result confirmed what I had guessed might be there. The patient's pulses steadied themselves beautifully after treatment, and as she left she said, "I feel quite different. When I came I felt I couldn't cope, now I feel more hopeful that I will be able to deal with this." I am making sure that she comes for a further treatment within a week, as one should always do in such cases. After all, this indicates an attack upon the Heart, which will remain vulnerable for some time and needs regular strengthening to prevent the block returning.
For me, the experience of treating my patient was akin to a spiritual experience. The atmosphere in the practice room, from start to finish, reflected something deeply emotional. Long after the patient left, this feeling persisted in me. We were, after all, both in our different ways facing a situation of profound crisis, and I was being asked to help my patient at the deepest level. Sometimes one hears the most beautiful sayings which illuminate one's day quite by chance. On the radio yesterday I heard Archbishop Sentamu, the Archbishop of York, a really gentle, caring man, say "We do not have a window into people's souls." But even though I agree that I did not have a window into my patient of today's soul, I felt that my treatment had allowed a little more healing light to stream into that window hidden deep within her.
This spiritual dimension of my work, and the fact that this is immediately understood by Chinese practitioners, is one of the main reasons why teaching in
My conviction that what I practice represents a profound truth therefore receives welcome confirmation each time I set foot on Chinese soil. There I am amongst people all of whom at some deep level speak the same spiritual language I do, even if we differ in the superficial everyday languages we speak.
And how I continue to wish I could learn to understand and speak this lovely language to a level which would make proper communication possible.


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I rarely get to travel this much. What a great exception, London and Paris in March, and San Francisco and New York in June. Wow, four great cities all in the Spring, my favorite time of year.
San Francisco and NY were for business, so I didn't take my camera as I took "carry-on" luggage and my multiple electronic devices, oy vey (laptop, iPad and 2 iPhones - Business/Personal). Ridiculous.
(not me, but Anna, san bangs)
I went to some great restaurants in between walking to and from the office and the meeting facilities. When your out of town on business you get to try all kinds of interesting places.
So here's a sampling of where I went, all courtesy of my iPhone(s).
545 Mission Street
San Francisco, CA 94104
Reservations are recommended, but we walked in and sat at a communal table with our client.
Food was fresh and delicious.
Asparagus soup.
Lobster cannelloni. Rich and amazing.
I dig the skull stamped milk jars maskings as water jugs.
Next day lead us up and down Nob Hill. Great exercise. I seriously had to stretch out my calve muscles the next day after this jaunt to the Swam Oyster Depot. I had a recommendation from a team member that this was the most amazing seafood that he ever ate. I was expecting white table clothes and candles, great wine and an overall dining experience. What I got was this....
1517 Polk Street
San Francisco, CA 94109
No reservations required. We were fortunate enough to walk right in and take a seat at the counter. I believe my co-worker is a foodie thru and thru. This place had great fresh fish, nothing is cooked. Everyone came in ordering crab legs, fresh shrimp, mussels and clam chowder (which is cooked). I order my childhood favorite appetizer. Jumbo shrimp cocktail. It was the freshest shrimp I've ever eaten. I have to admit I must have given my Mom many a heart attack growing up. She'd occasionally treat us to a dinner out and when she'd get up to wash her hands the waitress would come up and ask me what I wanted. As SB knows I have Champagne taste on a Beer budget. So I'd order a Shrimp cocktail, Lobster you know the expensive stuff and she'd be left ordering a Salad. Money was tight, but I seemed to be obviously. I found out many years later when I traveled with my Dad to Cuba and he order Shrimp Cocktail, that this is where I got this fetish from.
They served this with big crusty bread and I ordered a glass of white wine. Was well worth the hilly walk. I've heard most people have to wait in line for up to 30 minutes to get in. This day we just hit it right.
Here's their story. Not fancy place, but you can't beat the friendly service, and it was authentic.
This place is as busy behind the counter as it is in front.
My next stop was a place I'd read about in Bon Appetit. In fact I tore that page out of the magazine and took it with me to SF. I found the closest place to where I was working and walk to Sons & Daughters.
Here's what the Bon Appetit review said:
New American Cuisine with a touch of molecular gastronomy is showcased here, with four courses going for a reasonable $54. Just up Nob Hill from Union Square shopping, the cozy room serves a fine squab breast with squab leg confit, squab pâté, pear, and hazelnuts.
Sons & Daughters
708 Bush Street
415- 391-8311
Decor was cool.
Interesting little courses that slid in and out between plates were delicate and tasty.
We did have a quick drink at a bar in the Tenderloin called Rye. I liked this place, had lots of character.
688 Geary St
San Francisco, California 94102
(415) 474-4448
Next China Town.
I didn't take a picture of the restaurant only the walk to the place.
Great Chinese food at R&G. This is the second time I've been here during my San Francisco travels.
R & G Lounge
631 Kearny St
San Francisco, CA 94108-1810
(415) 982-7877
San Francisco, CA 94108-1810
(415) 982-7877
Now for all the random fun pictures while experimenting with my iPhone.
Random murals tucked into all the alleys.
Love that San Francisco appreciates Bansky enough to put some plexiglass over to protect.
Another Banksy.
From my hotel room.
Random building, but I was drawn to it. San Francisco is a great city to explore on foot. I thoroughly enjoyed the week. Be prepared though. It's cold up there especially when the sun goes down. Bring scarf and a rain coat.


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|Chapter 6 Page 1
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Author Comments:
Well. It's to be a murder mystery, is it? Grand.
Posted @ October 8th, 2014, 11:25 pm
Reader Comments:
Is that design on the floor done in blood? What a lot of effort. Must be a ritual of some kind.
Posted @ October 8th, 2014, 11:43 pm
I have to agree that poor book, how dare they hate literature!
Posted @ October 9th, 2014, 12:01 am
@shylarah: I know. Doubt the library will except it's return.
Posted @ October 9th, 2014, 12:54 am
Oh man
That blood design on the floor must have took hours to make by the killer. It's too clean ;-;
Posted @ October 9th, 2014, 3:35 am
DAMN! Wait, who the hell is that?
Posted @ October 9th, 2014, 6:03 am
Leif's favorite food
Good for him.
Posted @ October 9th, 2014, 6:04 am
If I'm understanding this correctly, there's a designed cut into the wood of the floor. The killer set up the corpse precisely so the blood trickles would funnel into the design. Even going so far as to put a tiny catch piece for the hand blood trickle, which could have ruined the neatness of the rest of the floor.
Posted @ October 9th, 2014, 6:08 am
So basically the question is; who are those enemies of the Lineage Haven and what are they plotting?
Posted @ October 9th, 2014, 6:27 am
I've got a theory: the bad guys are some people who were bad at literature at school, so they hate literature and want to take their revenge in this way! This is random stupidness, but why not?
Posted @ October 9th, 2014, 7:20 am
I'm guessing he's a lineage child and the book that is stabbed through on his chest is the book his sire/dame is from and I did say I wanted to see more of lineage havens enemies..... And ironically Riley....
Posted @ October 9th, 2014, 3:55 pm
Happy new chapter! *laughs nervously*
Posted @ October 10th, 2014, 10:53 pm
@shylarah: Blood rituals? That's morphE's schtick. morphE's got blood rituals, Evil Plan's got supervillains getting progressively angrier at each other, and Sire's got the spooky books. Gotta keep the schticks straight.
Posted @ October 16th, 2014, 11:23 am
@Alexis_Royce: I was thinking the Inspector Gadget theme song, but instead about Inspector Javert.
Posted @ October 17th, 2014, 6:07 pm


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What if I don't make monthly repayments in full?
If you're facing difficulty with keeping track of your monthly budget, you can always choose to make a minimum repayment amount, which is calculated as 5% of your total outstanding balance.
Can I skip my monthly instalments?
You should exercise precaution in meeting your financial obligations as skipping even a month on your monthly instalment will cost you not only a prevailing interest charge of 18% p.a. on your outstanding balance, but also a 1% fee for late payment on your balance transfer account.
That's not all, late payment can also reflect poorly on your credit history, as captured in the CCRIS / CTOS / RAMCI, which could potentially affect your loan application.
Are there any fees when I settle my debts early?
Luckily for you, there is no early settlement fee with RHB Smart Move Balance Transfer. So you can always settle your outstanding balance if you find enough cash on hand.


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New episode is up, and it was one of my favorite so far. Not only did I feel like I'm getting closer to the heart of what I'm trying to do around here, Scott was a very gracious guest who has made some of my favorite games in my collection.
Here are a few things we talked about during the interview that you should check out.
First off, just check out the kickstarter for Heroes of Land, Air, and Sea. Not only is it a really cool game, it's Scott and Gamelyn trying to defy the expectations that their audience has of them. Creativity should always be encouraged, and I'm hoping this game delivers on the promise of their best game yet. Personally, I find it hard to imagine something topping Tiny Epic Kingdoms, but I guess it's not trying to be TEK.
Also, I talk about some of my favorite Scott Almes games and favorite non-Scott Almes games that deliver a big game punch in under an hour. Here are the games and links to their BGG profiles.
3 Fave Scott Almes Games:
3 Fave NON-SA Games for lunch-breaks:
Lastly, while you are at it, you should also check out Podcast Episode 21 featuring Michael Coe of Gamelyn Games. We talk about Scott and Michael's relationship, the foundation of the company, the original theming for TEK and TED, and why he felt it was so important to take down the initial kickstarter(s) for Heroes of Land, Air, and Sea (I'm never gonna drop that oxford comma!)


text:
See what questions
a doctor would ask.
Common cardinal vein: the major return channels to the heart; formed by anastomosis of the anterior and posterior cardinal veins.
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text:
I interviewed Omid Walizadeh who recently released the stunning album Modern Persian Speech Sounds. We discuss his journey from the underground Los Angeles hip hop scene to a rediscovery of his childhood treasury of Iranian cassette tapes, the recent explosion of vintage Iranian music on the global circuit, and a certain iconic Persian ice cream shop in the heart of LA.
Radio Interview
The Album
The Shop
Mashti Malone is a famous Persian ice cream shop in the heart of Los Angeles. Featured flavors include rosewater saffron, orange blossom and pistachio, and sour cherry sorbet. Join us!


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When I started photographing these abandoned places I was most interested in the dark side: the ugly underbelly of society turned beautiful by the camera's eye. I photographed Pennhurst – an abandoned children's asylum – with great excitement. The idea of exploring a place where so much life had gone wrong filled me with a strange power, perhaps akin to that idea of wrestling with our own demons. But afterwards I was reluctant to share the photographs. The empty, sheeted bed with the peeling walls behind it was so incredibly sad – and the bed itself a kind of relief map of those who had used it. I was almost embarrassed by bearing witness to the stark devastation of this place; not just the walls but the human spirits that seemed to haunt Pennhurst.
Photographing this theater is at the opposite side of that experience spectrum. The paint is faded, yes – the artifacts sit in silent storage. But they remind us of an era of opulence. The portrait of the projectionist hangs on the wall above his private sink in the projector room, celebrating and honoring his life. The machinery of the then state-of-the-art projectors is cheery with its red and yellow lettering, the bakelite knobs. And the theater is owned by a non profit organization that is actively restoring it as a music venue – hope abounds.
I don't know if the experiences of photographing these two places and my responses to them are a map of my own psyche or not, but I've learned a lot about what moves me as an artist, and I'm looking forward to exploring that more.


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Every few weeks, I make a large vegetable lasagna for dinner. I usually do it on Monday, as we are devotees of the Meatless Monday movement. I like to make this lasagna because it's healthy and hearty and gives us leftovers, enough for a couple of lunches for the Bear to take to work with him.
I've been working on this recipe for a long time. Early in our marriage, we traveled to New Zealand for a vacation and visit with the Bear's parents; they live most of the year there. We spent some time in the small town of Taupo, near Rotarua, and ate dinner one night at an Italian restaurant where I ordered vegetable lasagna. This was my first experience with it; I have a partly Italian background and ate lots of lasagna all of my life but it was so different with the addition of veggies. It was very moist, fresher and lighter than lasagna made with just cheese, or cheese and meat. I went home and started trying to replicate what I had eaten in Taupo; over the years, I've tried numerous recipes, altering them in my own way, and I think I'm finally getting it right.
My recipe is actually very simple. I use "no-boil" pasta, a mixture of ricotta and mozzarella cheeses, marinara sauce and assorted vegetables. I also add an egg to the cheese mixture to help bind it all together. For vegetables, I really like zucchini, carrot and broccoli but you could use almost anything in your lasagna: eggplant, yellow squash, greens such as spinach or kale, mushrooms. As long as it can be sliced or cut finely and layered between the pasta sheets, it's all good.
12-15 lasagna noodles (I prefer the "no-boil" type; notes to follow)
3-4 cups marinara sauce (I like Trader Joe's version; homemade is obviously most authentic)
16 oz. ricotta cheese
2 cups shredded mozzarella cheese, divided
1-2 small zucchini squash
1-2 carrots
About a cup of chopped broccoli florets
1 egg
1-2 tablespoons milk
Boiling water
Preheat oven to 375 degrees.
Pasta notes: I really love to use "no-boil" lasagna noodles; you don't need a huge pot of boiling water and you don't have to fish out the hot noodles. I always burned myself when I tried to do it. I started using the "no-boil" type a few years ago and it is easier, but "no-boil" is a bit of a misnomer, in my experience. I found that the noodles never got completely cooked if used in their dry form; at best, they'd be rubbery and sometimes they were even crunchy. This is not a good lasagna experience.
I learned a great technique from America's Test Kitchen, which is one of my favorite technical resources for cooking. They suggested soaking the dry noodles in boiling water for fifteen minutes before using them; this gives them time to soften and the water will be cooled after that time, making them easier to handle. It's a great technique and I really recommend it.
I start by placing two 9x13 Pyrex dishes on the counter, spraying one with Pam. This will be your lasagna pan. The other will be your noodle-soaking pan. I fill my electric kettle with water and bring it to a boil, then fill the noodle pan about 2/3 of the way. Then I drop the noodles into the water one by one, taking care not to press them against each other at all; this will make them stick. If you drop them in and let them float, they rarely stick.
While the pasta is soaking, you can prepare your cheese mixture. Beat the egg in a large bowl. Add the ricotta and milk and stir to combine. You can add seasonings to the cheese at this point if you wish; I usually add salt and pepper and sometimes dried herbs like basil or oregano. Then stir in about 1 1/2 cups of the mozzarella cheese. I personally prefer to use whole-milk ricotta and part-skim mozzarella; I feel this gives the lasagna richness without being too heavy. But you can use whichever fat contents you prefer, it's fairly hard to go wrong with cheese.
Next, prepare the vegetables. With carrots and zucchini, I use a vegetable peeler to create long, thin strips. These work well for layering between the noodles and cheese. They will also cook better if they are thin. Be careful with the peeler, especially as you get down to thin slivers of the squash or carrot; it can get a little slippery when there's not much left to hold onto.
The pasta should be cool enough to handle by this point, so start preparing the sprayed baking pan. Place about three tablespoons of sauce in the pan and spread it around to coat the bottom of the pan.
Now you can start building the layers. Place a layer of pasta over the sauce and then spoon some of the cheese mixture over that. I like to use a small off-set spatula to spread the cheese evenly over the pasta. Once the cheese is spread, add some sauce to cover it.
Now you can add vegetables. I start with the zucchini strips because they are so flat and easy to fit into a neat arrangement. Then I'll place some carrot and broccoli on top of that. Make sure the veggies are laying nice and flat so that the next layer of noodles isn't lumpy; the cheese is harder to spread that way.
Keep working in this fashion; the final layer should be just pasta with sauce spread over it.
Cover the pan with aluminum foil and place in the oven. Bake for about 45 minutes. The lasagna will be bubbly when you remove it from the oven. Carefully remove the foil; there will be a lot of steam. Spread the remaining half-cup of shredded mozzarella over the lasagna and place it back in the oven for 5-10 minutes, to allow the cheese to melt.
Remove from oven and let the lasagna rest for 10-15 minutes before slicing; this resting time will help it to set and it will be easier to slice and serve. I will usually slice this into eight large servings but it can easily be slices into larger or smaller pieces as you desire.
I hope you like this delicious lasagna! It's one of my family's favorite dishes and everyone looks forward to veggie lasagna night. The small Bears don't even seem to notice that they're eating veggies. Everybody wins! Enjoy my lasagna recipe and let me know if you make it; I'd love to hear whether it worked well for you, especially the noodle-soaking method.


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How To Decorate Living Rooms 12 By 24
Living Rooms Ideas For Decorating. Living Rooms ideas for every imagination - colorful decorating images photo gallery. See hundreds of furniture, fabrics, and art ideas for your living spaces. Designer inspiration and ideas for living rooms of all sizes so you'll find your choice of sofas, chairs, colors, and tables, décor, and lighting to complete your new look.
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Porcelain inlays and onlays are used if you have dental decay that is too widespread to be properly contained by a regular filling, as may be the case if there is extensive decay or fractures or cracks in the teeth. They can be a good option when the cavity is sizeable and a filling is insufficient, but it's not large enough to need a crown.
Porcelain inlays provide coverage between the cusps of your teeth and over the grooves, while onlays cover the cusps and grooves. Inlays and onlays are more robust than regular fillings since they are fabricated in a professional dental laboratory.