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[I know I haven't been posting a lot of recipes lately…travelling around so much does that to you. So here's a great recipe for vegetarian/vegan kimchi from the forums, by Stephanie.! - maki]
I recently started making my own kimchi, because I was having trouble finding one that was fish free and without a ton of additives. It is super easy and easily customizable. I really like having something a little crunchy, spicy, and salty to go along with my lunch.
2 heads of Napa Cabbage (cut to your preference) 1 large daikon radish (shredded) 1 bunch green onion 3 cloves of garlic 2 tbsp salt 1 1/2 tbsp red pepper juice from 2 lemons
Make sure that everything is sterilized (bowl, hands, and jars). Mix ingredients in a large bowl, squeezing the vegetables as you go. Eventually there will be a fair amount of juice in the bowl from the vegetables. Pack the vegetables in mason jars, making sure there are not any air bubbles and leaving about a 1/2 inch from the top. Pour the remaining juice over the vegetables making sure they stay submerged in the juice and loosely screw on the lids. Set them aside for about 3 days, check by taste to see if you want to ferment the vegetables any more. If they are to your liking, seal completely and store in the fridge.
This made about 4 pint sized mason jars full of kimchi. You can change up the vegetables depending on what you have on hand (I have made it without daikon, with carrots and cucumbers).
Thank you for the vegetarian recipe.
I had to look up 'mason jar' but see it's a big glass jar - I also assume by red pepper you mean chili, and as you've posted 1 and a half tablespoons, my guess is that you are using chili flakes, or is it powder? And is there any chili in particular you'd suggest for this?
I wanted to make a batch of kimchi as I now have a garden and the winter is a perfect time, but my wrist problem made it too difficult. I'm still having to buy it ready made. But I will absolutely swear by the stuff! I got a cold on Saturday and started to each huge quantities of kimchi in an effort to counteract it. It's Tuesday afternoon and my cold has practically gone. Coincidence? Perhaps. And it helps that I love kimchi. But I truly believe that kimchi is the perfect remedy for colds and coughs and miserable weather.
I have seen flakes and ground pepper used, I used ground this time. I buy red pepper (cayenne) in bulk and it works nicely. During the summer when I am able to grow my own peppers I was planning on experimenting with different varieties, so we will see if I come up with anything tastier than plain old red pepper.
Sorry about the wrist problem, maybe you can get your husband to squeeze the vegetables for you? It really takes no more than 5 minutes before it is ready to put into the jars.
And I completely agree with using kimchi as a health remedy, I cannot think of anything healthier than spicy fermented vegetables. Whenever I am feeling under the weather I put some on top of soup, something about the soup and kimchi is just comforting.
Thanks for sharing the recipe. I'm also a kimchi fan, but I just buy them at the market. I'd love to try homemade version w/o MSG and preservatives. How long do they keep for? This recipe seems like a big batch (for me.)
This should last about as long as refrigerated store bought kimchi, but when I have this on hand I will tend to eat a pint a week. And this batch really isn't all that big, it only made 4 pints, so really this will last me about a month.
Recipe seems simple enough :)
Just a note... I'm Korean and haven't made it myself before but have watched my mom/grandma make it quite often when I was younger. You should salt the cabbage before you season/jar it (kind of like a dry brine... put a bunch of coarse sea salt everywhere in between all the leaves of cabbage). I'm actually not sure exactly what it does, but I'd image it has (1) a preservative effect, (2) make the kimchi much crunchier. I've never seen it made without this process.
Also, for the pepper, most asian grocery stores have Korean red pepper which tastes quite different from the kinds that are made in the US. I'm not sure what the name of the pepper is, but the coarsly ground stuff is what my mom always used.
I <3 Kimchi... I think when I run out I'll try making it myself. Mmmm.
I make it a gallon at a time, and it keeps for months in the fridge.
I agree with Rosa about the type of pepper. If you can get the Korean stuff, use that -- it does taste better. But plain old cayenne still tastes great.
Is kimchi supposed to be very salty and spicy or just spicy? I'm just thinking about finding the balance if I try to make it and use lots of salt between the layers as Rosa suggested.
Traditional kimchee comes in hundreds of different varieties of ingredients and vegetables and 5 major regional "dialects?"
The style of Kimchee from Gyeongsang-do in the SE of Korea is known for Salty AND Spicy. Hwanghae-do in the middle make typically Milder varieties such as Pumpkin Kimchee. Chungcheong-do has the largest styles of Kimchee.
In Pusan where I'm from, and to a certain extent, in Seoul, the capitol, Kimchee is more Sweet And Spicy. Chungcheong-do style is popular.
In Gangwon-do province in South Korea, they don't use fish much at all.
Chungcheong-do also doesn't use fish, instead they use salt and fermentation.
Also, because everyone tastes spices differently and some can handle hot spicy much less better, my mother used to make several varieties of Kimchee of the same style. For example, she knows I love Kimchee and will eat about 4 large jars in a week. So she made Kimchee that was soooo intensely salty that you could only eat one small leaf per meal. This was to dissuade the "Kimchee Thief", which was I/me.
Whereas, when she made Kimchee for my paternal grandfather, she made it extra sweet and spicy to honor my clan leader.
Anyway, Kimchee is a very serious art and science. One could devote whole life to just the different varieties of Kimchee and become a sage of Kimchee and be honored in my land.
Thank you for your thoughtful question.
Is kimchi supposed to be very salty and spicy or just spicy? I'm just thinking about finding the balance if I try to make it and use lots of salt between the layers as Rosa suggested.
you salt it ahead of time, let it drip, then rinse a few times. The salt draws out some of the water and opens the cells to start the fermentation process better. The end result does not need to be any saltier.
Salting every leaf is a different technique than I used, I believe that you store the cabbage whole instead of chopping it before fermentation/storage (at least from my experience). And both work the same way, since both ways increase the osmotic pressure and cause the cell wall to rupture.
But since my main concern is making a healthy, easier version, I went with the technique which I learned from making sauerkraut. I was able to use less salt and preservatives with the same results, plus it only took me about 5 minutes once I chopped everything up versus having to wait an hour or more once you put the salt on.
And you can really use this to ferment any combination of vegetable that you like, cabbage or no cabbage.
I find this recipe good for kimchi: http://www.youtube.com/watch?v=0sX_wDCbeuU
I suppose you could make adjustments for a vegetarian version.
Great veggie version recipe. Homemade is always better than store bought. Chinese wife and I make our own kimchi and preserved vegetables. We live in rural Nebraska & they don't sell kimchi in the IGA. I can't see paying $5 for a pint of kimchi in those big city supermarkets. Kimchi is so easy to make.
My recommendations - use coarse sea salt or rock salt instead of iodized salt. Soak in salt water overnight then drain before packing the jars.
For a richer flavor use powder New Mexico or Korean red chile, not flakes. In a pinch I'll substitute drained chile garlic sauce (aka rooster sauce). I'm a really chile head and I've used flakes before but I like the balance of flavors in kimchi and I prefer powder. Flakes give 'hot' flavor spikes. Flakes might work well if with a milder variety of chile but you won't find mild chile in my house. I like to add a couple of thick, peeled slices of fresh ginger to each jar, too.
For alternative vegetables I suggest using bok choi, kohlrabi, 'beautiful heart' radish, mustard greens and other varieties of Chinese cabbage. I grow a variety called Qingdao Express and Napa cabbage. The two go well together. Most leafy cruciferous vegetables will work. Baby bok choi cut in halves or quartered, bigger bok choi can be chopped up in big chunks.
Green onions, cabbage and bok choy are very easy to grow and you'll save lots of money. Shameless self promotion -- check out my blog about gardening/food/life -- The Manure Tea Report.
Chinese wife likes the fish flavor so I'll often put a slice of dried fish or shrimp at the top of the jar for seasoning during the fermentation stage. It gets tossed or fed to the dog when the kimchi goes into the fridge.
Kimchi (aka Korean viagra) with a little left over rice is great for breakfast or lunch. Easy to make. Hard to fail.
I made this kimchi last night. I worked very hard to make sure everything was sterilized.. however this morning I discovered bubbles in my jars. Is my kimchi still safe to eat?
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That's good. Kimchi is a fermented food, the bubbles show that it's fermenting. That's why you leave it for some days before eating it, it gives the bacteria a chance to do their thing. Although we make a big fuss about sterilising things these days it's not really necessary - people were making kimchi for centuries before bacteria and sterilisation were discovered, and in quite unsanitary conditions a lot of the time. The same goes for cheese and salamis and other old preserved foods. The fermentation prevents bad bacteria from growing, that's how it preserves the food.
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Phew. Okay. Thank you so much for your feedback!
Hi. It's refreshing to see keen interest on how to make kimchi! I've made kimchi a few times in the past (most recently just a few days ago) and I have a few comments:
1) CO2 bubbles are expected in the fermentation process, which is why it is important to ensure the jar lid isn't completely airtight in the beginning.
2) Fermentation (and, hence, sourness) occurs more quickly if the temperature of the mason jars is warm. So remember to check the taste of your kimchi often, especially if you have a warm house!
3) Kimchi comes in different flavours and forms, but, in my experience, it is usually salty. You can add as much salt as you desire. I actually had to add salt to my batch AFTER it was fully fermented. You should probably taste the pepper/daikon mixture before you add it to the cabbage; with experience, you'll know how much salt you need in the mixture.
4) I also salt my napa cabbage before I add the pepper/daikon mixture. My mom tells me to let it sit for at least an hour or two in salt, until the cabbage wilts and water leaves the cabbage. I believe this is to make the kimchi crunchier, as mentioned in a previous post.
5) Stephanie's recipe provides the backbone on how to make kimchi. Feel free to experiment with other ingredients. I personally add a tablespoon of grated ginger, 1 grated pear (instead of lemon juice), and a couple tablespoons of fish sauce (the salty, fermented fish extract that is prevalent in Vietnamese/Thai dishes). You can also add fresh oyster or salted small shrimp (available in Asian markets), grated apple, cucumber, or carrots. I suppose you can really change things up by adding non-Korean ingredients such as coriander, coriander seed, dill weed, or parsley. If you want a citrusy version, perhaps adding lemon peel is also possible.
6) Finally, for those of you who really like crunchy pickles, you can add some cubed daikon to the bottom of the jar to make Korean Kkak-doo-gee (spicy, pickled daikon) at the same time!
Good luck with it! Making Kimchi isn't very hard; it just takes a bit of time to do.
Just a little chemistry knowledge for folks in regards to the salt and bubbles. Kimchi, pickles, and sauerkraut are all fermented products thanks to forms of bacteria that happen to like salty environments. They mostly belong to the family of lactobacilli- similar to those you find in live culture yogurts, and why they are actually good for the old digestion. As they multiply in the salt solution, they produce carbon dioxide, lactic acid, and a tad bit of alcohol, eliminate the oxygen, and so control the "bad" gerbies. It also helps lower the pH of the product, which further helps avoid spoilage. If you do not have enough salt in your kimchi, you will not have a large enough population of the good gerbies to crowd out the bad, and your kimchi will spoil. The reason kimchi gets sour after a while is due to those good bacteria lowering the pH and producing lactic acid. We humans interpret acid as a sour taste. The more lactic acid, the more sour your kimchi will taste. Eventually of course, all kimchi gets sour. But you can help extend the life by controlling temperature. If you do those first few days of fermentation at room temperature, and then store it in the coldest part of the refrigerator, you can slow the fermentation down a lot. If you really want a sweeter kimchi, ferment it in the frig in a warmer spot there- like the door. But whatever you do, you really shouldn't reduce the amount of salt total. If you prefer a sweeter kimchi, you can do that by adding either asian pear, an unripe regular pear or even shredded apple.
I am currently living in Seoul, getting lessons in kimchi making of all sorts from Korean friends. We made a ton of it last fall, all kinds and not just cabbage. The family favorite sort is made of a split head of napa cabbage, each half semi-split, and then all the goodies are packed between the leaves. We also like a kind called "water kimchi" or white kimchi, which is good for folks who don't much care for the red pepper. You control the heat by controlling the amount of red pepper you add in. In my house, we make "gringo" kimchi, and then provide additional pepper or hot sauce for those preferring more heat. It also helps to use coarse grind pepper, rather than powdery stuff when you want to control heat. The coarse stuff doesn't perfuse heat quite as readily. And to reduce the salty factor, you can rinse kimchi before serving as well, or pour off some of the liquid it produces and replace it with plain water. That just cuts storage time.
I know you used Cayenne, but will Yatsufusa peppers work too? I don't have any Cayenne, but I have several pounds of Yatsufusa.
(Been a long while since I've been on here. It's nice to you are a ll well.)
this question might sound totally retarded; my grandmother in WV use to make kraut and went by the "signs" of the farmers alamac...since this is sorta like kraut, is there any time of the month/season that this won't ferment correctly?
I assume the "signs" were parts of the human body-she wouldn't make any canned items in the bowel or feet sign, nor would she allow my mother to help if she was on her period. I know it sounds strange, but my mom had tried to make a batch of pickled corn in the "wrong sign" and it turned out slimy and horrible.
That's a good question...I think that most kimchi is made when napa cabbage is cheap and in season, which is in the winter months. It may over-ferment if the weather is too warm. On the other hand, people in the past didnt have handy things like refrigerators, so...in this modern age we can probably deal with temp. changes and things better.
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This sounds delicious! I can't wait to try and make my own.
I noticed some comments about salting the cabbage. Usually, nappa is salted and soaked before use in many recipes because cabbage contains a lot of water and the salt helps draw out that water. You'll be able to squeeze out more liquid later if you salt and soak your cabbage before hand.
Hope this helps!
Hey Stephanie ^_^
Before reading your recipe, I've never heard of kimchi before, and was curious if you'd answer a few questions I had on it :)
I'd looked up some info on kimchi and kinda confused. So far, I've seen liquidy kimchi, and just veggie chuncked kimchi. Is kimchi supposed to be a liquid kinda meal, or more like a salad?
Also, I'm wandering how you should eat kimchi XD, cold, hot, on rice, one soup, alone? So confused lol
Thank you for the great recipe, I can't wait to try it ^_^
I'm getting my Bento on:P
Good question. Actually there are several varieties of kimchi, one kind is actually called "water kimchi" and it's a lot more liquid than other sorts. With the typical napa cabbage kimchi you don't usually have so much liquid, most of it is liquid that the cabbage gives off due to the salt pulling it out. You can simply take the kimchi out with a slotted spoon and let the excess drain off. With water kimchi, you actually spoon out the liquid to sort of drink along with the meal like soup. My Korean friends make kimchi rice and kimchi soup both, and both use the liquid and solids. As far as the temperature it's eaten at, it's usually eaten at room temperature. That makes it ideal to pack for lunches. You eat it alone if you like, some of them do. Most often it's a side dish, banchan (English murdering of the korean word). You eat it along with the rice and main dishes to suit yourself. When I get to the bottom of the kimchi container, rather than toss the liquid I will toss it into rice, soup, chili, and even the spaghetti sauce. Of course you have to take into account that it will be salty and spicy- and adjust accordingly. DH likes to spoon it onto noodles and rice both, and will dip his kimbap (rice roll) into the liquid to soak up the last drops. There really isn't a right or wrong way to eat it, I think. Cold from the fridge leaves the flavor a bit dull, but that pepper still comes through. And the Korean's recycle the sour kimchi in a special soup, waste not want not style. So good luck on the recipe. And you can adjust it to include whatever veggies you happen to like as well. Try it with cucumbers, seeded if needed, turnips, green onions, or daikon as well.
I eat Kimchi on or in just about anything and even by itself. I love it on or with rice, soup, noodles, salads, and in burritos (trust me on this one, the Korean-Mexican fusion works really well). When I pack a bento and I feel like it missing something, I will add a silicone cup of it for a little extra crunch and a different flavor. Basically I have found there really is not a bad way to eat kimchi, I generally don't cook it because I want to preserve the good bacteria but other than that have at it.
Oh wow!
Thanks so much Lori and Stephanie ^_^
Both your answers were very useful for me.
I'm so exited, lol. I'm going to run to the store to pick up what I need and try it myself.
Thanks guys ^_^
so excited to try this! am really happy to see a vegetarian recipe for this here!
if that which you seek you find not within -- you will never find it without.
YUM! I can't wait to try this, I loooove kimchi. What a great thread, and thanks in particular to Raven Lee - that was so interesting!
Confession: had to google napa cabbage. Totally clueless when it comes to cabbage varieties! All I knew was "normal" and "purple" ha!
I just used this recipe to use up a huge potful of mustard greens I'd collected. I won't know the true taste until after it ferments, of course, but I did taste some that had fallen out, and it was yummy; massaging drew out a lot of the bitterness in the greens, leaving enough to give a nice kick with the spices. Thanks for such a great, quick, delicious recipe!
Hi there,
I have done Kimchi from a different receipe and I have made a mistake and a question you "seasoned" Kimchi'ers maybee can answer on!?
I the receipe one of the ingrediences are Fish sause, I took the wrong bottle and used Thai soy sauce (a light soy sauce, not as brown as the chinese).
How does Soy sauce handle being fermented once again? No nasty bacterias developed?
I also used Salt with Iodione and I later one read that this is a bacteria killer substance...
I have not seen any "bubbles" but it seems like the fermentation has started since liquid has been pressed out of the mason jar after about 2 days.
Thanks for any kind of help.
There are actually recipes for kimchi that will call for soy sauce, so you haven't done anything detrimental to yours. There are also some types of double fermented soy sauce on the market as well, so obviously soy sauce doesn't suffer from that process either. I think the second fermentation simply concentrates the flavors more. I've never made kimchi with either fish sauce or soy sauce, but assume the reason for the fish sauce would be flavoring. My recipe calls for tiny dried shrimp, and those are a flavor agent- not necessary, but sure make the final product taste good. The iodized salt isn't a problem either. Regular old sea salt contains trace amounts, at the very least. The iodine can inhibit fermentation, and it can also give you a slightly bitter taste in some things- like pickles, as well as leave them a bit on the slimy side- but it shouldn't stop the process entirely. As far as the bubbles, the appearance of those will also depend on where you are storing your kimchi while the process goes on. The lower the temperature, the slower the fermentation rate. The higher the temperature, the faster it happens. Of course, higher temperatures will also get you a more sour product in the end, since those bacteria are also producing lactic acid as a by-product as well as the carbon dioxide that makes the bubbles. At any rate, while this batch might not taste as good as you'd like, it will still be safe to eat. The amount of salt you use will pretty much promise no harmful bacteria can't live in it either. I usually keep kosher salt in the kitchen for cooking purposes, and iodized salt for the table- although the table version is actually a blend of regular salt and a substitute. That is so I don't make this same mistake. But don't feel bad or beat yourself up over this. For what it's worth, I've done the same thing- which is how I know the answer.
I'm a kimchi-aholic, so I had to learn to make it myself. I've been doing it for a couple of years now and have a few suggestions:
The chili powder to use (if you want to follow the Korean style) looks a lot like red "folger's crystals" instant coffee - I have a 500g bag right here that I bought from a local Korean market for USD 6.00. I can't tell you the brand because it is in Korean, but there is a website in English on the back of the package: www.okgochu.com and it does say "Lim-Ga-Ne Red pepper powder" (though it is actually little flakes, not powder).
I've found that adding some Korean Radish to the Kimchi really makes it taste better - I read somewhere that the cabbage has one kind of amylo-something and the radish has a complimentary amylo-something, but it really does improve the taste of the kimchi.
Another hint, particularly if you are making vegetarian kimchi, is to add a few pieces of konbu - since you aren't including the umame-element of fish sauce/salted shrimp/oysters/whatever, it would probably improve the flavor to add a vegetable source of umame.
I also add green onion to my kimchi, as well as lots of garlic and also ginger. The green onion adds flavor of course, but it also relieves the monotony of the kimchi a bit with stripes of dark green. Finally I'd also recommend the website www.maangchi.com for some great, fun kimchi recipes, available in text form or short video tutorials- my second favorite site after Makiko's.
All the best!
How come my home made kimchi form some liquid at the bottom of the glass bottle after 2 days? Pls. advice.
I'm not an expert at kimchi, but I'm pretty sure that the liquid is a normal part of the fermentation. It is from the vegetables, and the salt draws it out of them. The bacteria which ferment the kimchi then breed in the liquid, making it acidic, which preserves the vegetables in it.
I tried and couldn't find a recipe for Kimchi so I invented my own-and left the salt on which ruined it. Then I did this: Using one head of Nappa cabbage, I tore it into pieces about 3 inches square.(75mm). I then washed them well and sprinkled about a small handful of Kosher salt(no additives, large flakes). After about 1.5-2 hours in a colander(sieve) I rinsed them, but not thoroughly. I then packed the leaves into a 1 quart(1 liter) jar, with FRESHLY BOUGHT powdered garlic and/or garlic bulbs, minced well. Then another layer or two of leaves, then a little more garlic, until the jar was full. If the liquid doesn't cover the cabbage I add some water to cover, and leave on the kitchen counter for three days, then eat it! It goes quick!! If you add red pepper to taste it is fine, or Daikon radish, carrots, onions or ??? Kimchi is Korean for pickle-so anything pickled is Kimchi! If I have the cabbage around a day or two I find it is less yummy-get it in the jar soon after purchase. Also, old garlic powder or jars of minced garlic have always turned rancid too soon; I never use these!
can I use a whole red chili for the spice?
I'm sure you could, but you'd need to crush it somehow so the flavour molecules can get out of the chili and into the kimchi. Also, the flavour may be concentrated in just one bit of your kimchi unless you chop the chili up and distribute it evenly around.
For people who may have arthritis or wrist problems, I've seen Kimchi made solely in the food processor. Cut your vegetables using the slicing or shredding blade. Then take some of the processed vegetables, add water, and puree them. Pour the puree over the rest of the vegetables and mix. I also use an Oxo Good Grips potato masher, which works like a dream with little hand strength.
As for the amount of salt in your recipe (2 TBSP), I agree. I just made some with 3 TBSP per gallon, and it was a little too salty.
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Windows Mail isn't included in this version of Windows. To use e‑mail, you'll need to install an e‑mail program from Microsoft or another company. You can also use a web-based e‑mail service, although you won't be able to open your old messages from Windows Mail in web e‑mail.
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If the police were standing in front of a crowd, they'd tell them to back off. If you were retreating from a position you had held in a meeting, you'd back down.
I am a bit confused by these two phrases: Back down and Back off
What are the difference and common ground that these two phrases have?
Thank you for taking the time to help me with this,
english learner
If the police were standing in front of a crowd, they'd tell them to back off. If you were retreating from a position you had held in a meeting, you'd back down.
Hello Tdol,
Thank you very much for your reply. But, do they have any thing in common?
Oh, by the way, Tdol, may I know what is your education background if you don't mind I ask.
I graduated in English Language and Literature and did my Master's inTESL.
Hello Tdol,
Do you know where I can get the best course in order for me to get a TESOL Certification? And if someday I want to teach English, what kind of Certification would be the best I should get and where I can learn the course?
Thank you for your time,
english learner
The main thing is to check on how useful the course is- there are many courses being offered that are basically bits of paper. Check that it is genuinely internationally recognised. The CELTA course is one of these- you can use it anywhere. If you're thinking of a particular course, let me know and I'll have a look into it. I did ESL courses with people like International House and the British Council, who are universally known and respected.
PS- Check the Scare up thread- I've added to it.
Hello Tdol,
Thank you for the informaiton on the TESOL. I need to check more into that, then I am sure that I will have more question on it.
I am sorry that I have to say that I still don't quite get what are both phrases " back off and back down" mean. Do both of them can mean yield or retreat? Also, may I have more examples on them from you so that I can understand it better.
Thank you,
They have a similar meaning, but are used in different contexts. Prince Charles, for example, said that he wasn't going to change the date of his wedding because of the funeral of the Pope. Then, realsing that many guests would be in Rome, he decided it was better to change the date. In this case, he took a position and changed it- he backed down.
Thank you for the example. What kind of situation does people would use the phrase " back off" most? Is there any suggestion that I should notice which one I should use when I meet a context?
Thank you,
I think one would most likely use the phrase "back off" in a situation in which there was a physical confrontation.


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VOXEL live sessionPosted in Recordings on February 16th, 2015 by ANTA
We made a live video for a new track "Voxel". Recorded at Joe's Garage
We made a live video for a new track "Voxel". Recorded at Joe's Garage
Centurionaut vinyls are in stock! Head over to the T&D shop to grab a copy! Or you can buy the download from our music page, or from iTunes, or find it on Spotify, etc…!
Pre-orders for Centurionaut are now live! Head over to the webshop to place your order!
Our album launch party will take place at The Cube in Bristol on June 14th. We're very proud to announce the list of wonderful bands and artists that are also taking part! Click the poster for more details
A little while ago we made a live video in our rehearsal studio for Beard Rock. This was filmed mostly on our mobile phones, and was edited and compiled by Sorrell Waldie. The full article can be read at Beard Rock here : http://beardrock.com/music/sideburns/new-track-anta
Part 2 of our 3-part remix special is here!
Antoni Maiovvi and Bronnt Industries Kapital made these outstanding tracks…enjoy!
The first two remixes from our forthcoming album Centurionaut are online now!
Many thanks go to Ladyscraper and Mr Underwood (of the wonderful tuba-doom band Ore) for these incredible contributions!
Have a listen on the music page, and say goodbye to your face…
We've added a new track – "Dolmen" – taken from our forthcoming album Centurionaut to the music page, so have a listen to find out what's in store when the album comes out!
The ANTA machine has been very busy this past year. We have a new website, and more importantly a new record! Our second album, titled 'Centurionaut' will be released this June 14th on our very own Thrones & Dominions record label.
We've got loads more to announce in the coming few weeks, including a summertime tour, but for now please enjoy this footage of us recording the new album to whet your earholes and eye parts:


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Ramona Sequeira was explaining why she reorganized divisions within her company when she said, "The functional organization that we had was suboptimizing our business and our ability to adapt and respond."
Say that again?
As president of Deerfield-based Takeda Pharmaceuticals USA, Sequeira sometimes uses business jargon and other cliches. When she's specific, you find a soft-spoken yet intense business leader who has broken glass ceilings in the drug industry. Part of her career success is her family's willingness to relocate so she can pursue better job opportunities.
"We were counting the other day. I think it's four schools in six years that they've...


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Sterling Cineplex opened officially on May 4, 2007 to Spiderman 3 and Gautam Ghose's Yatra but unfortunately with technical problems. There was a power failure and some friends told me that they had to go without seeing the movie they came for at one of the shows on the first day. Someone also told me that, the premiere of Spiderman on the earlier day which was being simultaneously screened on all three screens was a disaster as they had only one reel which kept getting relayed from one screen to the other. Thus the audiences of Screen 2 and 3 had to wait till the audience of Screen 1 had finished seeing the first reel.
A little history of Sterling is that it opened in 1969 and though it was not as old as some of the other theatres like Regal and Eros, it was still one of the few theatres in those days that showed only English movies. The 10:45 late night show was also very popular and created a niche slot for itself.
I went to the new Sterling Cineplex yesterday to see Paris, Je t'aime. It is a French film with a collection of 18 short stories made by renowned directors and an impressive cast. The theme revolves around the romantic city Paris and love. Check the NY Times review here.
When you approach the booking counters, you remember the old Sterling's ticket windows which were separate for Balcony/Dress circle & Stalls and also for Current & Advance booking. They have now been replaced by a big glass window with BOX OFFICE written on top. The white marble steps which everyone used to sit on before the movie either waiting for the person accompanying them or for just whiling away their time, have been replaced by fewer black steps. I wonder if Raju the stray who died in June 2006 and who used to love sitting on them would have liked them now.
The tickets are now not checked at the entrance of the theater but inside on the steps which lead you upstairs. The lobby has been converted into a restaurant which was packed with people eating from the Blue Foods outlets of Bombay Blue & Noodle Bar, Subway, Gelato and Wraps and Rolls.
Do double check the correct stairs that will take you to your Screen. We took the right hand side stairs showed the tickets for screen 3 and went up to the second floor only to realize that Screen 3 was on the left hand side. The erstwhile Balcony/Dress Circle has been converted into Screen 2 and 3 and the Stalls into Screen 1.
The cafeteria on top has been handed over to Coffee Day. I ran into a friend who was debating with the CCD guy on how her Cold Coffee glass was only half filled. He claimed it was 220 ml in a glass of capacity 250 ml. No amount of principles of volume or physics could convince him that he was wrong. Anyway moral of the story is that now you won't get that cup of ordinary chai anymore.
The Screen 2 and 3 have obviously smaller capacities but were not that small. Screen one should be better with a larger capacity and the management claims that the size of that screen is as big as the old one. Unfortunately, all single screen theatres would go the Sterling way some day due to the financial non-viability due to low occupancy.
So don't go by my not liking the new Sterling as I am biased against multiplexes for various reasons.
1) The size of a multiplex theatre is smaller compared to the single screen ones. The whole charm in seeing a movie on the 'big screen' is gone. There are some multiplexes in Bandra that can accommodate only fifty people. See a movie at Eros and then go and see the same one at Gem in Bandra and you will know what I mean. It would be better to be at home and watch a movie on the DVD.
2) The good old colored and manually stamped cinema tickets are gone. Gone will be the days when you can collect the blue, yellow, green and pink colored tickets, write down the name of the girl who you went with and save it for posterity. The new machine generated tickets on facsimile paper will fade away in some time.
3) The prices have gone up drastically. All Sterling tickets are priced at Rs 120. Earlier, they used to start from Rs 60 for Lower stalls, Rs 80 for Upper stalls, Rs 100 for Balcony and Rs 120 for Dress Circle. Sterling might be the cheapest of the multiplexes in South Mumbai. If you go to INOX, you will have to shell out a minimum of Rs 180 going up to Rs 240. (Unless you want to see a movie at ten in the morning at Rs 130). Even a theatre like Kohinoor at Dadar which catered to the common man in the area has become a mall and the theatre in it called Fame Nakshtara prices tickets at Rs 80 onwards. (Kohinoor had rates of Rs 20 and Rs 40)
4) Prices of stuff that you would like to eat during the interval would also go up. So forget the Rs 15 wala Punjabi samosa or the Rs 15 popcorn. Of course, you can convert your movie expedition into a supper theatre experience by going early and having dinner at the various 'outlets' serving various cuisines at the multiplex.
5) Nostalgia and heritage: You always love what you have been doing when you were a kid. The various times you went to Regal, New Empire, Eros, Citylight, Opera House, and Hindmata with that special someone be it family, friend or sweetheart. Just the support that you would give to something old in the city, a landmark which has been around for years.
6) You will have to adhere to multiplex manners (whatever that means). A columnist wrote a whole article recently in the HT on multiplex manners.


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In his most recent post Nikita Popov asks if PHP developers are functophobic - that, in some of his experience, they don't like to use functions.
Now, that was overly general, so let me clarify: PHP developers who have reached a certain degree of sophistication basically stop using plain functions - instead everything goes all classes and methods. At least that's the observation I made when looking at various open-source libraries and frameworks. The only type of function you'll find in any of the "high-quality" libs are anonymous functions. But that's pretty much it.
He shares concern that this "anti-function" approach can cause some bad practices to come up, specifically when developers try to force things into OOP that don't need to be there. He suggests that "helper functions" are a perfect example of individual functions that might not need to go in a class. He notes that, unlike in other languages (like Python), PHP development tends to follow the "one class, one file" route. He wonders if a shift from this method and more to a "module" approach (a more "compact" method) could be a good thing.


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Feb. 2, 2008
Courtesy Wheaton Sports Information
NORTON, Mass. - Three freshmen combined for 51 points, and the Wheaton College men's basketball team broke out of a late tie to down MIT, 84-81 on Saturday in New England Women's and Men's Athletic Conference (NEWMAC) play at Emerson Gymnasium. The Lyons, who avenged an 81-62 loss suffered in Cambridge on January 9, improved to 12-6 overall and 3-4 in league action, moving into a tie for third in the conference standings. MIT fell to 12-8 and 3-4.
Early on, MIT rallied from an early 8-4 deficit with eight straight points, as freshman Daniel McCue canned a three to cap the run at 15:21 of the opening half. Wheaton countered, as freshman Bobby Perry nailed two three-pointers 2:49 apart to knot the game at 12 and then at 17. After an MIT hoop, the Lyons scored eight straight points during 1:32, with freshman Ryan Sasso scoring the first five points. Wheaton led by a 25-19 count, with 21 points coming from Perry, Sasso and classmate Anthony Coppola.
After two lay-ups by MIT freshman Michael Zieve and a three-pointer by junior Jimmy Bartolotta brought the visitors within 27-26, Wheaton scored 14 of the next 18 points during a 4:16 span. Coppola knocked down a three and a jumper to begin the scoring before hitting a trey from five feet beyond the arc and scoring on a fast break to cap the run. Six straight MIT points made it 41-36, but Wheaton junior Kristopher Pedra hit a three just before the buzzer sounded to send the hosts into the locker room ahead, 44-36. Coppola hit all six of his field goal tries, including three from downtown, to finish the first half with 16 points. Sasso had nine and Perry added eight, as the Lyons shot 60 percent, including 9-of-12 on two-point tries. Bartolotta led MIT with 10, while the Engineers shot 50 percent.
Pedra's first-half three ignited a 14-0 Wheaton run, as sophomore Jaxon Leo scored six points and Sasso five during the opening minutes of the second half. The Lyons held a 55-36 lead at 16:42, but MIT responded with a 19-4 run over the next 5:08. Only three Engineers scored during that time, with junior Hamidou Soumare's eight points leading the way.
The Lyons saw their lead dwindle to 59-55 at 11:12, but Perry hit a jumper before Coppola nailed a three, and the lead was back to nine. The next five MIT points came on Soumare free throws, and Bartolotta drained a three from the top of the key at 4:16, forcing a 72-all tie. Senior Jake Otto snapped the stalemate 24 seconds later, hitting two free throws to give Wheaton the lead for good. The hosts stretched their advantage out to six three times, but MIT senior Alex Bagley's three-point play with 6.3 seconds left brought the Engineers within 82-79. Leo followed with two freebies to ice the win, as Wheaton hit each of its six free throw tries during the final 23 ticks, and its final 10 attempts of the game.
Coppola was Wheaton's leading scorer for the 12th time this season, netting 23 points on 8-of-11 shooting, including 4-of-5 from beyond the arc. He added a game-high seven rebounds. Sasso and Perry were each one point shy of matching their career highs, turning in 16 and 12, respectively. Sasso went 5-of-5 on free throws, while Perry shot 4-of-5 with two three-pointers and three assists off the bench. Leo added 12 points and two blocks, while junior Nick Michel swatted three shots. Wheaton hit 21-of-25 freebie tries.
Bartolotta led all players with 25 points on 9-of-15 shooting, including three threes, and a game-best six assists to go along with two blocks. Soumare was 7-of-10 from the field and 7-of-9 at the charity stripe while netting 21 points and snagging six boards. Bagley and McCue turned in 13 points apiece, with McCue hitting three threes.


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I have JUST decided to include some activities for Blessed Mother Teresa's Feast day for our first day of homeschooling. Did a search on Google and here's what I plan to use: (wish us luck! haha! Blessed Mother Teresa, pray for us!)
Activities from Paper Dali (like this cute coloring sheet below!)
Coloring Pages from 4Real (scroll down to September 5)
Watch videos:
Mother Teresa of Calcutta cartoon for children
For me (hehe!): Mother Teresa on God's mercy and forgiveness
Monday, September 5, 2011
Ideas for September 5: Feast Day of Blessed Mother Teresa
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Polaroid Transfer photograph. Shot on Kodachrome 64, Canon AE-1 camera. Available light provided by the window.
Transferred to Polaroid film, and Polaroid emulsion transferred to a vellum finished printer's stock. (No retouching.)
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Feei Chung gave props (18 May 2009):
I love the composition and the effects of the transfers. Beautifully done.
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Minority veterans face additional post-service issues
By FEDERICO MARTINEZ | The Blade, Toledo, Ohio | Published: July 8, 2013
Second of two parts
TOLEDO, Ohio — He still hears the screams, sees the agonizing facial expressions on his friends as they die, feels the blood splattering across his face. Absentmindedly, he starts to wipe away at the lenses of his glasses.
"We were walking in single file toward a large hill, or mountain," recalls Manuel Caro, 66, of Toledo as he slowly begins his story. "The jungle was so thick you couldn't see anything above or next to you. That's when all hell broke loose."
Corporal Caro, then 19, was a part of the 5th U.S. Marines, 3rd Battalion, India Company. They had been in Vietnam less than a week and had been ambushed by the Viet Cong twice.
"They started mortaring us; 50-caliber machine guns," Mr. Caro says, as his voice begins to quiver. "People were falling left and right. People were screaming and dying.
"We had a lot of wounded but couldn't get them out because they were shooting the helicopters."
The 3rd Battalion couldn't see where they were shooting; their ammunition was unable to penetrate the thick jungle brush.
The U.S. troops would learn later that the North Vietnamese soldiers were perched higher, shooting down at them.
The survivors spent the night surrounded by the dead bodies of their fellow Marines as the Viet Cong continued to fire at them, says Mr. Caro, his voice rising as he proceeds with the story.
He and another survivor attempted to dig trenches to bury the dead.
"We couldn't dig enough holes, we couldn't dig them deep enough," Mr. Caro says, as he begins to sob, his whole body trembling with grief. "There were too many of them. They wouldn't all fit. They were all dead."
The color of war
"I'm telling our story of being poor and Mexican, and how we became seduced into fighting these wars for other people," he said. "I joined the Marine Corps because I was seduced into believing in this American Dream, be patriotic, to be a real man."
The military recruiters make it sound so romantic: You get to see the world, develop leadership skills, get a free college education, and develop job skills, he said. Those promises sound pretty attractive, especially to poor Mexicans and African-Americans, he said.
Every year there are events where they put old, refurbished military vehicles on display, there's a parade, and some politicians say a few words.
"That's not the military," Mr. Caro said. "That's not what war is like. That's not the truth."
Returning home
Vietnam veterans like Mr. Caro had nowhere to turn to after they returned to civilian life.
The military didn't offer therapy for post-traumatic stress orders until 30 years ago, said Sheila A.M. Rauch, director of Serving Returning Veterans' Mental Health, a program offered through the Veterans Affairs Ann Arbor Healthcare System.
After his discharge, a disillusioned Mr. Caro joined Vietnam Veterans Against the War and threw away all his medals, including the Purple Heart he received during his last mission.
For most of his life, Mr. Caro seethed with anger, rage, and resentment. He was a college history professor and university administrator at various campuses. But the feelings never subsided.
Mr. Caro was in his late 30s when he tried to talk to a therapist, but the session did not go well.
The therapist did not understand why the veteran wanted to talk about his culture, and Mr. Caro became furious that the therapist insisted on ignoring it.
He would be 62 before he visited another therapist. They had a lot of ground to cover.
Corporal Caro led a six-man troop on a mission that went awry. Two were killed in the ambush. His best friend, who sat next to him in the helicopter, slumped onto him after being hit by a sniper. One of the three survivors committed suicide. All six Marines were Mexican-Americans and African-Americans.
"When I was recovering in the hospital, it just exploded, and I start seeing all the lies and contradictions as I started reading about war and racism, especially involving African-Americans and Chicanos," he said.
The military prides itself on projecting a strong image, and most people don't like to admit they need help, said Derek D. Atkinson, public affairs officer for Veterans Affairs Ann Arbor Healthcare System.
In Mr. Caro's case, his therapist needed to address his patient's deep-rooted anger and frustration, his feelings of being taken advantage of as a Mexican American, and the discrimination he re-encountered after he returned to the United States.
Many therapists still don't recognize how race and culture can be intertwined with post-traumatic stress disorders, Ms. Rauch said.
"Post-traumatic stress doesn't occur in a bubble," Ms. Rauch said. "If it occurs to someone who is going through cultural issues or who has certain beliefs, it can have a big impact."
Mr. Caro has found refuge in his unquenchable thirst for knowledge and self-understanding. He reads constantly — large volumes on philosophy, religion, and morality. Subjects are as varied as war, peace, and cultural studies. It's a form of meditation for him.
He continues his therapy and has finally found the peace that eluded him for so long.
"I think I've made some peace with myself," Mr. Caro said.
"I do wish I had that Purple Heart back. It was an acknowledgment of who I was and how I felt then. But I look at things differently now and those were choices I made then.
"If anything, Vietnam forced me to look deep into my soul to find purpose and meaning."
Avoiding stereotypes
Shedrick Williams, 50, of Toledo wishes his therapist would have believed more of what he said.
"I told my therapist that I was having violent thoughts, I couldn't sleep at night," Mr. Williams, a retired U.S. Air Force staff sergeant, recalled trying to tell his therapist after he was discharged from the military 11 years ago.
"He told me I didn't have post-traumatic stress; it was just my mind and body trying to get reacclimated to my old neighborhood."
Mr. Williams, who is an African-American, told the therapist: "I didn't have no high blood pressure before I joined the military. I didn't drink or smoke before I joined the military. I didn't own no guns before the military.
"I grew up in Toledo's north side. I saw some traumatic things. Those were normal for me. So they blame it on the environment."
Ms. Rauch said therapists do need to be careful and make sure their "own beliefs and stereotypes" don't interfere with treating patients.
"Unfortunately, we're not always perfect either," she said.


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Lee wants Reid to apologize
A Senate Republican on Tuesday called for Majority Leader Harry Reid to apologize for calling Sen. Ted Cruz a "schoolyard bully."
Sen. Mike Lee (R-Utah), citing Senate rules that prescribe for certain decorum from senators while speaking on the floor, suggested that if Reid didn't apologize, the Senate should further examine his remarks.
Story Continued Below
"I invite him to come forward, I'm confident that my friend the junior senator from Texas would promptly accept his apology," Lee said.
"My friend from Texas is like the schoolyard bully," Reid said Monday night. "He pushes everybody around and is losing, and instead of playing the game according to the rules, he not only takes the ball home with him but changes the rules. That way no one wins except the bully who tries to indicate to people he has won."
On Tuesday, Reid also called Cruz the "very junior senator from Texas," an apparent dig at his newness in the chamber.
( QUIZ: Do you know Ted Cruz?)
For his part, Cruz didn't ask for an apology, but said that he wasn't a bully and added the statements were proof the majority leader wants to raise taxes.
"The Senate is not a schoolyard," Cruz said, repeating his initial response to Reid's remarks. "Setting aside the irony of calling somebody a bully and then shouting them down when they attempt to respond, today I intend simply to commend my colleague from Nevada for his candor."
The name-calling comes as senators continue to fight over the whether or not to take the budget to conference.
Tuesday, Republicans — led by Minority Leader Mitch McConnell — cited the debt ceiling as their answer to Democrats who say the GOP is refusing to conference the bill with the House. They say the Democrats are trying to include a hike in the debt ceiling, which is set to expire sometime this summer, in the reconciliation bill.
"It's a little more complicated than it sounds," McConnell said. "The majority leader likes to talk about regular order. The main point here is we don't feel that we ought to enable the Democrats to produce an outcome that raises the debt ceiling without doing anything about the debt or raises taxes.
"So we have a sort of, should I say, a pre-conference discussion going on about the parameters of that conference — and hopefully at some point we can figure that out," he added.


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For an island with over 10,000 miles of coastline, hundreds of major rivers and a proud maritime tradition, Britain has been reluctant to actually live on water - at least, until now.
Controversy over new homes encroaching on green-belt land in some areas and high-profile disputes between house builders and existing residents are leading enterprising developers, councils and regeneration bodies to considerwater-borne communities.
These are not ad hoc collections of houseboats, Amsterdam-style, but fully functioning, master-planned communities built on floating pontoons that rise to avoid flooding and ease development congestion on land. The largest scheme in the pipeline is in Glasgow, where the urban-renewal quango Scottish Enterprise has a £30m plan for the city's Prince's Dock, including a U-shaped "floating street" of apartments and houses, shops, three-storey office buildings and a 150-berth marina.
Solar panels and ground-source heat pumps will provide green power, while recycling and landfill waste is to be collected by barges. There will be a "boat pool" for residents and workers to hire once the scheme is completed in 2015.
"There's been a noticeable shift in attitudes," says David Beard, of Floating Concepts, the company selected to create the Glasgow project. "Well-publicised floods in recent years have changed the general public's view - we've had interest from as far as Mexico and Australia in the technology behind our idea.
"Planners are following suit. Five years ago they were terrified of the concept, yet now they want whole floating developments."
Futuristic? Perhaps, but some of the world is already ahead of Britain on this. In the Dutch town of Maasbommel there are 50 new two-storey water-borne homes, while in Rotterdam there is a large floating pavilion showcasing technology to be used in the construction of 2,500 floating houses elsewhere in the Netherlands by 2018.
There are over 400 floating homes in five marinas at Sausalito on the San Francisco Bay, close to the Golden Gate Bridge. In Portland, Oregon, and in Seattle, de facto communities have grown, as individual floating-home owners have created shops and workplaces on the water. Melbourne, in Australia, is considering floating leisure parks and sports fields as well as homes, while more primitive floating homes have been built in Asia for half a century.Read more at http://www.independent.co.uk/life-style/house-and-home/property/floating-assets-how-enterprising-developers-are-reinventing-the-houseboat-2258773.html
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Multiple law enforcement sources tell us the toxicology report in the Michael Jackson case shows Jackson had a lethal amount of the anesthetic Propofol in his system -- but that wasn't the only drug.
We're told the toxicology findings show there was also alprazolam -- also known as Xanax -- in Jackson's system. Xanax is used to treat anxiety.
But our sources say Propofol was -- as one source put it -- "front and center in terms of why [Jackson] died."
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Suspect in brutal UK murder appears in court, says 'I'm a soldier'
LONDON – One of the men accused of killing a British serviceman in broad daylight called himself a soldier during a rambling court appearance Wednesday.
Michael Adebolajo appeared by video link from prison for a hearing at London's Central Criminal Court. The 28-year-old was addressed as "Mr. Hamza," in line with his wish to be known as Mujahid Abu Hamza.
Defense lawyer David Gottlieb told the court that Adebolajo does not challenge the prosecution's claim that he is completely sane. Still, the defendant interrupted the proceedings several times with odd comments, including complaining that prison staff had wanted to see his genitals.
"I'm a man, I'm a soldier, I'm a British citizen. And you can't see my privates," Adebolajo said.
He also talked digressively about buying margarine in a supermarket before his video feed was temporarily cut off by officials. But he later praised the judge for allowing his handcuffs to be removed.
"That man who is wearing the white wig and the red robe, may Allah bless that man," he said, referring to the judge.
Adebolajo and 22-year-old Michael Adebowale have been charged with killing Lee Rigby, a British soldier hacked to death May 22 on a London street. Rigby's slaying and a ranting video in which Adebolajo held bloody knives immediately after the killing shocked the nation.
A joint court hearing was set for June 28.


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Kollam Diocese
The Malankara Jacobite Syrian Orthodox Church, an Orthodox church in Malankara (Kerala, India) is an integral part of the Universal Syriac Orthodox Church with the Patriarch of Antioch, His Holiness Moran Mor Ignatius Zakka I Iwas as its supreme head. The local head of the church in Malankara is the Catholicose of India, His Beatitude Aboon Mor Baselios Thomas I, ordained by and accountable to the Patriarch of Antioch.
The Jacobite Syrian Christian Church in India was functioning as a single diocese until 1876. In 1876, His Holiness patriarch Ignatius Peter III came to Malankara to settle disputes in the Church caused by the Anglican faith. H.H. Peter III convened a meeting of the representatives from all Syrian Churches at Mulanthuruthi. This general body is called the Syrian christian Association. The Jacobite Syrian Christian Church Which was then being administered by His Grace Pulikkottil Joseph Mor Dionysius, who was ordained by His Holiness Ignatius Yakoob II The Patriarch of Antioch & all the east in 1865. H.G. Joseph Mor Dionysius was desingnated as Malankara Metropolitan in 1876.
In 1876 H.H. Patriarch Peter III organized the Jacobite Syrian Christian Church into seven seperate diocese including Kollam diocese.
Msabrono Nasiho
(Former Diocesan Metropolitan of Niranam, Quilon and Thumpamon of Malankara Jacobite Syrian Orthodox Church)


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In 2007, when the Nevada state legislature established the SolarGenerations rebate program for customers of NV Energy, the state's largest utility, entrepreneurs Tom Price and Richard Scott saw an opportunity. SolarGenerations provided upfront rebates for installations on public buildings, including nonprofits, churches, schools, and tribal offices.
The duo devised a plan to provide free or low-cost PV systems through the rebates and other public funding. They founded the Reno-based nonprofit Black Rock Solar (BRS, blackrocksolar.org), assembled a crew of volunteers, and began knocking on doors and cold-calling prospective clients. Six years later, BRS's 25-person crew has installed more than 3 megawatts of PV throughout the state—including 201 kW at Western Nevada College in Carson City; 45 kW at the Children's Cabinet Youth Center in Reno; and 91 kW for buildings operated by the Fallon Paiute Shoshone Tribe.
"Many schools, nonprofits, and tribes don't consider solar because they think they cannot afford the upfront costs. We help them take advantage of all the available incentives and raise additional funds through donations," says Patrick McCully, BRS executive director. "In the end, our clients pay very little, if anything, for the installation, and they save hundreds, even thousands, in electricity costs each year. That's money they can use to support their missions."
Once funding is in place, BRS's crew installs the system. In return, clients sign over all or a portion of the rebates they receive. This amount is typically equal to one to three years of the estimated electricity savings from the system output, says McCully.
In the past, the majority of BRS's funding to pay its staff and support its administrative operations came from the SolarGenerations rebates collected from clients. Funded through a small surcharge on NV Energy's customers, the rebates paid as much as $5 per watt at one point for PV systems installed on public buildings. Since government agencies, nonprofits, and schools are tax-exempt and unable to take the federal tax credit, the NV Energy rebates have been especially important for promoting Nevada's solar growth in this sector, McCully says.
But as the price of PV has dropped, so have the rebates. In 2013, the state's public utility commission approved NV Energy's proposal to reduce the solar rebates for public buildings to $1 per watt, down from $2.80 per watt during the previous phase. Now, NV Energy is proposing that rebates be cut even more, down to $0.1724 per watt for public buildings. The utility had plans to reopen the program for applications starting November 1, 2013. Though this release is scheduled to be the utility's last round of upfront incentives, McCully doubts that such low-level incentives will be enough to make the initial costs of a new solar project affordable for nonprofits and schools already facing budget challenges.
With the proposed cuts, BRS's time in Nevada may be coming to an end. The nonprofit is exploring several options, including moving its operations across state lines to California, where incentives are still available. However, the group remains hopeful that this summer's acquisition of NV Energy by Warren Buffett's MidAmerican Energy may be a game-changer in the long run, given that MidAmerican is a major owner and developer of solar projects.
In the meantime, BRS is wrapping up what may be its last SolarGenerations rebate-funded installation—a 31 kW rooftop PV system for Friends In Service Helping (FISH), one of northern Nevada's biggest charities, which serves more than 200,000 free meals a year. Rebates covered most of the system cost, and BRS partnered with the Las Vegas-based charity Green Our Planet to raise $12,000 via an online crowd-funding campaign. The system, due to be operational by early 2014, will be installed on the roof of FISH's thrift store in downtown Carson City.
For now, BRS is sustaining its operations by relying more heavily on donations and grants for its education work, which includes a field-trip program where grade-school students learn about renewable energy and energy conservation while visiting BRS project sites. Funding from clients, as well as in-kind and subsidized donations of solar goods from the industry, has grown in importance as the incentives have declined.
—Kelly Davidson


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Let's have an Amazing Race between Eric, Colin, Zach, and Rob to see who is the most Amazing Racer. I give no credence to "twice around the world" giving Eric claim to being the best. He hasn't raced against the best. My money is on Colin.
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We have made already made 1 major statement this year by beating the Pats and Packers at home.
Those statements were that this defense, at home, can contain any team in the league and it is for real.
Now we need to make a second statement.
That statement is that we are expected to handle inferior teams on the road.
I frankly give us a pass for our two tough division losses to Arizona and St. Louis earlier this year as our offense was finding its feet. The other road losses were tough games (SF and Det) and I certainly think if we had the fortune of having Arizona and St. Louis at home early, and on the road at the end we would have won both.
Regardless, if we are going to have any chance of making play-off noise - we have to learn how to travel well. Games against the Bills and Dolphins will at least give us a barometer of where we are at. Both teams have bad defenses and mediocre/bad offenses. If we don't look dominant in at least one of the games I would be very disappointed.
Moreover, The Chicago game will clearly tell us how well our offense travels as, no matter how bad their offense is, scoring points on Chicago, in Chicago is huge.


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Earth : North America : United States of America : Texas : Gulf Coast (Texas) : North Barrier Coast : Galveston
Galveston [31] is a city on Galveston Island, off the Texas Gulf Coast. It has largely been overshadowed by the nearby megacity of Houston, but remains a port of entry and a destination for almost all the cruise ships with ports of call in Texas. Many Houstonians have beach houses in Galveston or elsewhere in Galveston County where they sometimes relocate during the summer, or simply drive to Galveston to enjoy the local beach.
Get in
By plane
By car
By bus
By boat
By train
Get around
The island is small enough that walking can take you most places, although it is not recommended in all neighborhoods, particularly outside the historic district, the Strand, and the Harborside district.
Seawall Blvd. is one of the busiest parts of Galveston, especially during the summer. Since Galveston streets are in a grid it is easy to find a less-busy parallel street to travel on, but watch out for unexpected one-way streets.
Metered street parking is available throughout the city, so bring change. The city operates a replica streetcar service, which operates in the historic district and parts of Seawall Blvd. Pedal cars are also available to rent from various vendors for use along the Seawall and the Strand. Island Transit offers limited bus service for the city.
Get taxi information or order a cab online [37] or call Yellow Cab company of Galveston 409-763-3333
The University of Texas Medical Branch is the island's major university. There is a significant "college town" feel to the section of the Strand nearest the university. It provides mostly postgraduate medical education.
Texas A&M University at Galveston, located on Pelican Island, is a branch campus of Texas A&M University. Its main fields of study include Marine Sciences, Marine Engineering, and Maritime Transportation. It is home to the Texas Maritime Academy.
The two largest employers on the island are UTMB (University of Texas Medical Branch) and ANICO (American National Insurance Company)
The Strand is an historic district near the docks with a variety of unique shops.
Local beer
Vacation rentals
RV parks and campgrounds
Stay safe
Like any other tourist city, it is safe, but petty crime does happen. Use common sense, locking your car is a must. Bums will often hang out in the middle of the intersections.
Get out
Galveston Island State Park [38] - Just a short drive west of the city of Galveston. While the Gulf shore campground and visitors center were destroyed by Ike, the park has reopened on a limited basis for day visitors.
Carnival and Princess cruise lines (perhaps others) have regular cruises which depart from Galveston.


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Join Date: Oct 2012
Posts: 5
Night Time Challenges and YOUR SOLUTIONS, PLEASE!????!!
Well, we started EC 3 months,ago....daytime is,success..about all day no misses, then when daddy,arrives home..it is miss after miss until bedtime....Daddy is,supportive and will gladly take DS to pee, but still needs reminding that DS has small bladder, I.e I STRONGLY ENCOURAGE daddy to "Pottytunity"
O.k situation is: It works best I cosleep, I have woobies and am SAHM, I DONT need to get up at 6am and be professional, so it is,best DH gets rest. I am the onewho started EC, still haven't purchased Andrea's book yet...but I am currently sooo confused AND FRUSTRATED AND ZOMBIFIED!!!
DS, 8mo- will nurse to sleep, 20 later, squirmy indicates need to be, I slide,to side of bed, cradle position/knees up/frogger position and DS knows thats pee time. Usually he keeps eyes shut..and I can lay him down again...then it is another 30 min before more squirminess, and I respond. Sometimes I need,to nurse him back to sleep, and sometimes its back to "squirmy every 20-30min= pee"...
50% of the,time DS whimpers as his,signal...50% is squirmyness
Ugh.....i know this is called Elimination COMMUNICATION...but waking 8-9x/night has finally taken its toll on me/DH and DS.
DS slept afternoon nap almost 5hrs (usually its 2+half)
DH had to listen to my,frustration of "round the clock" work/potty person
..AND I AM,conxerned DS looks,exhausted..vein near DS,eyes,looks,dark and dark circles ariund eyes, am I causing DS To lose,sleep/engrergy bc I am so determined???
I blew my top, I told DH I want him to also read about EC, and try to find a,resolution, I want him to REALIZE just HOW MUCH ENERGY/TIME/PATIENCE that I am putting into EC.
He calls it PottyTraining..i always correct him and say I am not coercing DS, I am just simply responding to DS.
DH continues to remind me that DS is 8months and agrees it is,a,whole new,challenge for both if us. DH continues to remind me "just have FUN raising our son"....Of which I say...yes, I am enjoying this little guy, but I AM TAXED OUT RIGHT NOW!!!
I also related it to housebreaking a,puppy....I said it is,ALL worth it (sooo much easier/less time than cleaning up after poopy diaper!)...but .....I SAID IT IS,STILL WORK!!! However you slice it!!
DH suggested a) work on my stress management skills b) put trainer/pull up on DS at night
Hmmm but I am CONFUSED.....DS IS GREAT B/C he squirms /whulimpers prior to a pee...if I put him in a,pull up (i have once) he still squirms/whimpers..and then I wake anyways....and then what?!?...Ignore DS's communication???
Uggh...i need help, I dont get it!!!
I am trying to be consistent...as everything in life..IF CONSISTENT..is easier for all...
I am open to All suggestions/Feedback/Comments
Registered Users
Re: Night Time Challenges and YOUR SOLUTIONS, PLEASE!????!!
I thought I had posted earlier but I must have hit the wrong button as my DS peed- missed a catch! Anyway, I'm definitely not an expert at EC since I just started with my newborn six weeks ago but, I can identify with some of your frustrations. I think it's great that you are responding to his signals but at night, you really need your rest. In Andrea's book she explains that sleeping and eating both trump pottying at night. In other words, pottying is not nearly as important as sleep for you and your little one. I tend to want to be consistent with everything all the time too but the truth is, life is never going to be consistent all the time, especially with a little one- and I have THREE little ones under 5 yo. I think Your DS will be able to adjust to the changes that happen when you can't potty him at night. EC-ing part time is totally ok, too. I get frustrated with my DH too, when he doesn't understand how i am trying to help us save money on washing diapers by doing EC. When i talked to him about it, he said its not that he doesnt care, hes just so busy trying to take care of everything else (paying bills, etc.) that EC takes the back seat. Andrea also has a section in her book that is nicely laid out for dads to understand how to EC. Anywho, get the rest you need so you can be the best wife to your DH and mama to your DS. Because if the mama's not happy, nobody's happy!
Registered Users
Join Date: Oct 2012
Posts: 5
Re: Night Time Challenges and YOUR SOLUTIONS, PLEASE!????!!
Dang !!! Thnk YOU STRO NG WOMAN....now u totally know just how to explicitly tekll me and interpret rhe book...i must say it is really challenging to be a wife a momma and just try to be ME.. I never never thought an infant could strain our realationship sooo much!!! It,is the hardest job...and I raced Ironman triathlon!...thnx...i did read diaoper free and another EC book...i like what u say.foood/sleep trumpEC... Hmmm u also say happy momma .= everybody happy...
I gtta learn to b better wife, but truly...i am doi ng g the darn besf job I can without commiting suicide or insane asylum or, turn to food/alcohol..
DH sys if he eseesus happy then its all good .wow!
Registered Users
Re: Night Time Challenges and YOUR SOLUTIONS, PLEASE!????!!
For night time DS (11 mos) is in pull up/snap off trainers with a wool or fleece pull up soaker or longies. Potty stay by the bed and in case of leaks we have a mattress protector or small sheet saver mat on top of sheets under his bottom. Cosleeping makes a lot easier. Night time can be some of the best time for EC, as some babies wake consistently when they have to go. I find this is the case with my son.
Registered Users
Re: Night Time Challenges and YOUR SOLUTIONS, PLEASE!????!!
It'll get better!!!! Just hang in there, momma!
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Comparison and analogy are effective methods to differentiate one thing from another. In regards to Volvo's S60, those tools are ineffective. There's simply nothing else like it.
That it's fast is beyond question. The crew at Polestar (Volvo's hot rod house) was tapped to ensure its six-cylinder engine could be all it could be. Augmented with a high-pressure turbocharger, the all-aluminum engine produces some 325 hp and 354 lb-ft of torque at 3000 rpm. However, it's the style in which this power is delivered that is so remarkable. The S60 leaps from the line with feral intensity. Perhaps "pounce" is a more accurate description. It takes 5.4 seconds to launch the S60R to 60 mph. While most cars tend to squat under hard acceleration, the S60 feels as though all four wheels have equal say. The entire chassis hunkers down the same way a lion does just before it tears the head from an adorable baby antelope. I love that stuff.
Thanks to a beautifully tuned suspension and an AWD system augmented with Volvo's "Instant Traction" technology, the S60R is hands down the sportiest Volvo ever. Stiffer suspension bushings reduce the feeling of isolation from the road. Coupled with 15 percent stiffer springs, a front strut-tower brace and a 0.6-inch lower ride height contribute to taut body control and quick reflexes. Unlike with the Four-C adjustable chassis system available on T6-powered S60s, the R-Design driver doesn't get to make on-the-fly adjustments to the ride and handling.
The S60R relies on a six-speed Geartronic automatic transmission to harness its power. The system works great during aggressive driving and the sport mode crisply defines gear transitions, especially with the steering-wheel-mounted paddles. It's during ordinary driving that this transmission becomes less fun—sometimes a bit irritating, in fact. It's simply not fast nor smart enough to kick down or up without a serious prod. A few times I found myself virtually rocket-launching the car to engage a desired gear.
While previous Volvo cabins tended to be, well, rather Swedish, the S60R appears more elegant and engaging. Our car was equipped with Volvo's Sensus multimedia package ($2,700) and includes a 7-inch LCD screen. All the functions can be controlled with controls built into the steering wheel or via touch buttons located just below the screen. It also includes a high-performance, eight-speaker sound system that's capable of blowing the clothes off your passengers.
At speed, the S60R feels incredibly confident, the kind of solidity that inspires mischief. The faster it goes, the more fun it becomes. In fact, a member of the California Highway Patrol took the trouble to discuss just how fun. Ah well, my first ticket in five years. It was worth it. Even the officer mentioned how difficult it must be not to speed in such a vehicle.
The S60R wears R-Design aerodynamics and snarky 18-inch alloy wheels with 235/40 rubber. In Volvo's rather button-down family, the S60 T6 AWD R SR (its official model description) stands out like a wild cousin. The difference between a "stock" S60 and the S60R is pronounced. While one appears dressed for work, the other appears prepped for Laguna Seca. I suppose building hot rods is what the Swedes do during their long, cold winters.
Ten years ago, the idea of a sporty Volvo wouldn't have held much sand. The new crew in Volvo's R&D center has been working hard to change that. These guys are genuine motorheads and their passion has spread to Volvo's product line.
The S60R competes with the likes of the Audi A4 and BMW 335i. And while the two German marques are fine cars, there's a certain quality to the S60R that makes it special.
Before pulling the trigger on your next Eurocar purchase, try the S60R. The Swedes built it to please. – Les Bidrawn
2012 Volvo S60R T6
Transverse front engine, all-wheel-drive
3.0-liter I6, dohc, 24-valve, turbocharged
Six-speed automatic
Peak Power: 325 hp @ 5400 rpm
Peak Torque: 354 lb-ft @ 3000 rpm
0-62 mph: 5.4 sec.
Top Speed: 155 mph Fuel Economy: 18 city, 26 hwy
Price as tested: $46,875
From The Hip
Plus +
Great engine, singular appearance, fun factor
Minus -
Lazy transmission, turning radius, multimedia interface


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Google likes to play in the cloud and is introducing me to a whole new way of doing things. I have attended several of the webinars on using Google by Lisa Louise Cooke and Thomas MacEntee. It is amazing all the things that google can help me do.
Google will sync my calendar with my cell phone. My google docs are available from any computer that I use. If I am at the library and log in to Google, all of my docs are there! No more forgotten files!
Today I worked in google forms and created a survey for our genealogy group. It can be e-mailed to members, filled out on line, and when returned the responses are automatically entered into a spread sheet! What could be easier? It even says "Thank You" when the form is returned. Once again all of this is stored in the cloud which allows you to give others permission to access the data. This could reduce the need for unnecessary meetings and phone calls. Collaboration at its best.


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Another way.
I think I'm going to dispense with typing up my food journal for this blog. I write all of my intake down in a paper notebook, and that's enough record for me.
Which leaves me at a loss for what to do with this little blog.
No pun intended.