text:
Tagliabue overturns Goodell on Saints suspensions
NEW ORLEANS (AP) — In a sharp rebuke to his successor's handling of the NFL's bounty investigation, former Commissioner Paul Tagliabue overturned the suspensions of four current and former New Orleans Saints players in a case that has preoccupied the league for almost a year.
Tagliabue, who was appointed by Commissioner Roger Goodell to handle the appeals, still found that three of the players engaged in conduct detrimental to the league. He said they participated in a performance pool that rewarded key plays — including hard tackles — that could merit fines. But he stressed that the team's coaches were very much involved.
"My affirmation of Commissioner Goodell's findings could certainly justify the issuance of fines. However, this entire case has been contaminated by the coaches and others in the Saints' organization," the ruling said.
Tagliabue oversaw a second round of player appeals to the league in connection with the cash-for-hits program run by former defensive coordinator Gregg Williams from 2009-2011. The players initially opposed his appointment.
Saints linebacker Jonathan Vilma had been given a full-season suspension, while defensive end Will Smith, Cleveland linebacker Scott Fujita and free agent defensive lineman Anthony Hargrove each received shorter suspensions.
Tagliabue cleared Fujita of conduct detrimental to the league.
Saints quarterback Drew Brees offered his thoughts on Twitter: "Congratulations to our players for having the suspensions vacated. Unfortunately, there are some things that can never be taken back."
None of the players sat out any games because of suspensions. They have been allowed to play while appeals are pending, though Fujita is on injured reserve and Hargrove is not with a team.
Shortly before the regular season, the initial suspensions were thrown out by an appeals panel created by the league's collective bargaining agreement. Goodell then reissued them, with some changes, and now those have been dismissed.
Now, with the player suspensions overturned, the end could be near for a nearly 10-month dispute over how the NFL handled an investigation that covered three seasons and gathered about 50,000 pages of documents.
"We respect Mr. Tagliabue's decision, which underscores the due process afforded players in NFL disciplinary matters," the NFL said in a statement.
"The decisions have made clear that the Saints operated a bounty program in violation of league rules for three years, that the program endangered player safety, and that the commissioner has the authority under the (NFL's collective bargaining agreement) to impose discipline for those actions as conduct detrimental to the league. Strong action was taken in this matter to protect player safety and ensure that bounties would be eliminated from football."
Meanwhile, the players have challenged the NFL's handling of the entire process in federal court, but U.S District Judge Ginger Berrigan had been waiting for the latest round of appeals to play out before deciding whether to get involved.
NFL investigators found that Vilma and Smith were ring leaders of a cash-for-hits program that rewarded injurious tackles labeled as "cart-offs" and "knockouts." The NFL also concluded that Hargrove lied to NFL investigators to help cover up the program.
Goodell also suspended Williams indefinitely, while banning Saints head coach Sean Payton for a full season.
Tagliabue's ruling comes after a new round of hearings that for the first time allowed Vilma's attorneys and the NFL Players Association, which represents the other three players, to cross-examine key NFL witnesses. Those witnesses included Williams and former Saints assistant Mike Cerullo, who was fired after the 2009 season and whose email to the league, accusing the Saints of being "a dirty organization," jump-started the probe.
"We believe that when a fair due process takes place, a fair outcome is the result," the players' union said in a statement. "We are pleased that Paul Tagliabue, as the appointed hearings officer, agreed with the NFL Players Association that previously issued discipline was inappropriate in the matter of the alleged New Orleans Saints bounty program.
"Vacating all discipline affirms the players' unwavering position that all allegations the League made about their alleged 'intent-to-injure' were utterly and completely false.
"We are happy for our members."
A statement released on Vilma's behalf said the linebacker is "relieved and gratified that Jonathan no longer needs to worry about facing an unjustified suspension.
"On the other hand, Commissioner Tagliabue's rationalization of Commissioner Goodell's actions does nothing to rectify the harm done by the baseless allegations lodged against Jonathan. Jonathan has a right and every intention to pursue proving what really occurred and we look forward to returning to a public forum where the true facts can see the light of day."


text:
This post has been inspired by Thomas Macentee's 2012 update to the 2011 "Genea-Opportunities" series of blog posts.[1] Longtime readers may recognize that it was this discussion that originally led to the birth of this blog in its current incarnation. The first topic Thomas has proposed for this week is "Genealogy Blogging – For Fun or Profit?"
I previously discussed the reasons for my own blogging in a post entitled, aptly enough, "Why do I blog? Why do you blog?" The reasons I expressed in that post remain relevant for me, but now I would also like to discuss the general nature of blogging as a professional genealogist.
There are a number of professional genealogists who have been blogging for many years. These blogs have different focuses and their own unique strengths and weaknesses–as do most blogs of any kind. But these blogs are also among some of the most read and recognizable blogs in genealogy.
In the past year or so, I have seen quite a few professional genealogists begin blogging. Part of this, I believe, is due to the "social media" mantra that is prevalent throughout every part of our lives in the 21st century. Businesses–especially small businesses–are expected to have a social media presence.
Unfortunately quite a few of these blogs are not born out of passion. And so they do not develop a voice. The writing is sporadic and doesn't really say anything special. In other words, it is content marketing–without the content.
This blog has developed to have two main purposes: (1) to discuss important subjects in professional genealogy; and (2) to help educate genealogists toward performing professional-level research, even if genealogy for them is "just a hobby."
Notice that I did not include a purpose (3) to help "drum up business." Simply stated, I do not expect to bring in research clients through this blog. It has occasionally happened, but that is not among my reasons for writing. I write because I am passionate about it–I am passionate about genealogy and passionate about writing.
For my fellow professional genealogists, I would offer this advice: If you would not otherwise have any interest in blogging, do not do so just because someone says you should. You do need a website to compete in the online world, but that website does not need to have a lackluster blog. Your blog should be how you communicate your thoughts to the world. It should mean something to you, first and foremost. Write because you feel you have to do so, not because someone else says you have to do so.
Blogs can certainly be a source of income–through affiliate marketing (i.e. advertising) or through promoting your lectures or publications. I have been known to do both of these on occasion. But the revenue generated through these means is not much.
What do my fellow professional genealogists think?
[1] Thomas MacEntee, "GENEA-OPPORTUNITIES – 2012 UPDATE," Geneabloggers blog, posted 9 July 2012 (http://www.geneabloggers.com : accessed 9 July 2012). Thomas MacEntee, "GENEA-OPPORTUNITIES (LET'S MAKE LOTS OF MONEY)," Geneabloggers blog, posted 18 April 2011.
If you would like to cite this post:
Michael Hait, CG, "Genealogy blogging for fun and profit,"Planting the Seeds: Genealogy as a Profession blog, posted 9 July 2012 (https://michaelhait.wordpress.com : accessed [access date]). [Please also feel free to include a hyperlink to the specific article if you are citing this post in an online forum.]

subset: commoncrawl


text:
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Monday, May 9, 2011
Cookbook Giveaway
I bring you a wonderful cookbook giveaway this week - Ancient Grains for Modern Meals.Loyal readers of this site know that I'm continuously experimenting with new ingredients in the kitchen. One of my latest ventures has been trying new recipes using different types of flour. From spelt, to whole wheat, to kamut - it's really changed the way I bake and has brought a myriad of textures to my baked goods.
When I was approached by Maria Speck about her Ancient Grain for Modern Meals cookbook, I knew this book would be right up my alley. It's full of wholesome and delicious recipes using whole grains and quick-cooking grains with fresh Mediterranean flavours. It will help you experiment with ingredients such as spelt, quinoa, farro and barley as well as polenta, buckwheat and millet. There are a lot of useful tips to master the art of cooking with grains and dozens of mouth-watering recipes to try. Some of the top ones on my list are Parmesan Polenta with Rosemary Oil Drizzle, Buckwheat-Feta Burgers with Tangy Parsely Sauce and Spelt Crust Pizza with Fennel, Prosciutto and Apples.
To win a copy of the book, leave a comment on this post or write a comment on Chocolate Shaving's facebook page. You can write a comment on both and your name will be entered in the contest twice. Just let me know what your experience cooking with grains is. The contest ends on May 19th, at midnight. The winner will be drawn at random and you must be a Canadian or American resident to enter. Good luck and I look forward to hearing from you!
68 comments:
- Carole said...
I need to start cooking with more grains. This cookbook will give me ixdeas
- May 9, 2011 at 5:23 PM
- Beth S. said...
I'm starting to cook with grains more. I'm using a lot of quinoa lately and and bought some farro but haven't used it yet.
beths0103 at yahoo dot com
- May 9, 2011 at 5:41 PM
- Julie said...
I have been eyeing this book! I love updating recipes with whole grains. I use whole grain flours, and swap processed grains for whole ones whenever I can!
- May 9, 2011 at 6:03 PM
- Baker Princess said...
I LOVE cooking with grains! Lately, I have been experimenting with spelt berries, quinoa, and farro!!
- May 9, 2011 at 6:05 PM
- Marcella said...
Mm... I really want to experiment with wheat berries and farro more. They're so tasty!
- May 9, 2011 at 6:25 PM
- giz said...
I made a wheat berry salad yesterday - absolutely delicious - didn't realize that wheat berries had to cook for an hour. Now I'm ready to attack other grains.
- May 9, 2011 at 6:39 PM
- Delicious Dishings said...
I really want to get into cooking more grains. I make quinoa fairly often but that's about it. I had a great bulghur dish at a nearby Turkish restaurant, and now I want to learn to cook it at home.
- May 9, 2011 at 6:40 PM
- Nisrine said...
I've been meaning to get Maria's book. I love her cooking style.
- May 9, 2011 at 7:11 PM
- Megan @ Foodalution said...
What a lovely cookbook! Looks amazing! - Megan
- May 9, 2011 at 7:24 PM
- Sara said...
I've cooked with some of these grains - I love polenta and I've cooked a bit with farro - but would love to branch out more! :)
- May 9, 2011 at 7:38 PM
- PurpleLarkspur said...
I am a vegetarian, so I tend to cook with tons of grains. I particularly like barley, quinoa and farro.
larkspurpurple (at) gmail.com
- May 9, 2011 at 8:33 PM
- Alejandra said...
Oh wow! This looks exactly like the kid of book I'd like! Fingers crossed! (Alejandra (at) alwaysorderdessert dot com)
- May 9, 2011 at 8:37 PM
- Rebecca said...
I need to incorporate more grains into my diet. I experiment on a very basic level... i.e. whole grain wheat. Sometimes I can't even tell a difference!
- May 9, 2011 at 9:19 PM
- lemonsugar said...
I've been trying to find creative ways to cook more grains, and this book seems like just the thing to help me out.
- May 9, 2011 at 9:20 PM
- lemonsugar said...
I've been trying to think of creative and delicious ways to add more grains to my diet. This book seems like it would be a great help.
- May 9, 2011 at 9:23 PM
- Brooke (The Flour Sack) said...
Cooking with a variety of grains is so FUN! I love the different flavors and textures each brings to a dish. I made a cake yesterday with spelt and kamut flours... so nice. I also love me some buckwheat pancakes. A few days ago I cooked up a batch of barley and millet risotto. Yum! I've had my eye on this little book... It looks like a great place for more inspiration on whole grains! :)
- May 9, 2011 at 9:24 PM
- cj said...
This would be a great additional to my collection!
- May 9, 2011 at 9:55 PM
I want to be entered!
Grains are definitely part of my culture. I'm puertorican, most of our dishes are adopted from the African culture. Rice and Beans is a daily occurrence in every puertorican home.
- May 9, 2011 at 10:14 PM
- Rachel said...
I love cooking with different grains! Some of my favorite are hulled barley (with walnuts, oranges, and dates), millet, and polenta!
- May 9, 2011 at 10:27 PM
we just had quinoa for the first time tonight, cooked in chicken broth - yummy!
- May 9, 2011 at 10:40 PM
- Carrie said...
I would like to start cooking with more grains. I've cooked quinoa a lot, and some wheat berries, but I'd love to use more.
- May 9, 2011 at 11:23 PM
- Esme said...
I have never heard of this cookbook-but I know it has my name-love the quinoa, couscous, brown rice-what a great cookbook
thank you
chocolate and croissants at yahoo . com
- May 9, 2011 at 11:42 PM
- liquidlight said...
I would love to have this cookbook!
- May 10, 2011 at 12:41 AM
- M.G.T@SoSheDid said...
Bulgur! It's amazing! But when it comes to grains in general, I'm a bit lost.
- May 10, 2011 at 1:18 AM
- Deppified said...
Mmmm I really want to start using different grains. I use buckwheat and quinoa often, but I want more!
- May 10, 2011 at 2:41 AM
- Julien said...
I would love to find some nice ways to work with quinoa!
- May 10, 2011 at 3:43 AM
I would absolutely love to have this book! I really do like grains and although I don't think I could go completely macrobiotic, I do love grains.
- May 10, 2011 at 7:03 AM
- Topher said...
My experience with grains is very limited. I don't really make them a whole lot. Thanks.
Chris M.
zekks at yahoo dot com
- May 10, 2011 at 9:00 AM
- pbach1 said...
Honestly, the current economy has influenced many of my food choices and changes. I started using quinoa and wheat berries. I cook them as directed (in water or chicken broth), then mix with cooked long grain rice and black beans. Throw in some of Costco's mango-peach salsa for dinner -- it's wonderfully healthy, satisfying, and (wait) meatless!
- May 10, 2011 at 9:01 AM
I love grains in healthy restaurants but rarely cook them myself.
- May 10, 2011 at 9:09 AM
- MH said...
I love cooking with quinoa and barley, but I have less experience with farro and spelt berries. Once I tried quinoa though, I decided I could never go back to plain old rice or pasta. Whole grains are amazing, and this book looks so helpful in learning how to cook more with these unique grains.
- May 10, 2011 at 9:43 AM
- Kelly McElligott said...
I need this book!
- May 10, 2011 at 9:48 AM
- Lisa said...
This book is exactly what I need. In truth, the main grain I cook with is rice, so I definitely would like to branch out!
- May 10, 2011 at 10:01 AM
- Venetia said...
That cover made me drool...Yum!
- May 10, 2011 at 11:47 AM
I love polenta and quinoa.....yummm
- May 10, 2011 at 1:23 PM
- Ames said...
I could definitely use more inspiration in the grains department!
- May 10, 2011 at 3:30 PM
I am pretty bland with my grains...barley, quinoa and oats are about it. Would love to experiment more...this book would be just the ticket.
- May 10, 2011 at 4:06 PM
- Little "e" said...
I haven't cooked with many of those grains but since I love so many of your recipes I know this will be a great book. Thanks for all the great work you do.
- May 10, 2011 at 9:38 PM
- Genevieve said...
I used to be scared of trying new grains for some reason, but lately I've tried cooking wheat berries and have fallen in love with quinoa - I find that it always turns out better than rice! I'm looking forward to trying other grains as well.
- May 11, 2011 at 10:29 AM
- Roxana GreenGirl said...
Almost everyday I cook something with grains. Love them. The book sounds like a great inspiration. Finger crossed!
- May 11, 2011 at 10:03 PM
- Julie said...
i would really love this cookbook to help me cook with more grains :)
- May 11, 2011 at 11:01 PM
Carbohydrates are my favourite food group and a cookbook full of recipes that use a multitude of grains would be a spectacular addition to my collection!
- May 12, 2011 at 8:20 AM
I've been reading a book called Grain Mills and Flour in Classical Antiquity, and the most frustrating thing about this (fascinating) text is the lack of recipes! I have no idea how to cook farro, but the more I read about it the more intrigued I am.
- May 12, 2011 at 2:31 PM
- Miss Meat and Potatoes said...
I am utterly addicted to farro. I never thought I'd be one of those people, but it's SO good! I honestly would swap a bowl for pasta happily any day.
- May 12, 2011 at 2:39 PM
- Lynnette said...
I love grains! And the opportunity to use them in baking sounds wonderful!
- May 13, 2011 at 1:54 PM
I don't have very much experience with grains other than polenta. I usually make rice or potatoes as a side dish but I would really like to branch out and try quinoa, farro, etc.
- May 13, 2011 at 10:15 PM
- Luv'n Spoonfuls said...
I was just searching Amazon last night looking for a cookbook that would help me learn more about grains. I LOVE cooking with whole grains and have become a farro addict in the last few months. It has kicked oatmeal out of my morning bowl! It is great cooked low in a mini crockpot overnight with dried fruit and nuts, but I really want to find more ways to use grains in savory recipes. Hope I wine!
- May 13, 2011 at 11:55 PM
Yum....barley! Great find!
- May 14, 2011 at 4:13 AM
- Marnely Rodriguez-Murray said...
I love making wheat germ salads with veggies! so easy!
- May 15, 2011 at 2:52 AM
I need to cook with more grains - I've tried cornmeal, quinoa and couscous. Would love more ideas. Thanks for the giveaway
katz7books at yahoo dot com
- May 15, 2011 at 1:30 PM
Love my grains, especially steel cut oats in the am. Once you go steel cut, you'll never look back. So good. Now, I just need to learn more about baking with whole grain flours.
- May 15, 2011 at 10:36 PM
- Rachael said...
I'd love to start experimenting with different grains! I have some ground almond flour that I need to figure out what to do with, too!
- May 16, 2011 at 3:41 PM
- Angela said...
I really need to start cooking with more grains, my only conquer so far is quinoa.
- May 17, 2011 at 12:15 PM
- Roxana GreenGirl said...
I love cooking with whole grains. I'm trying to use them as often as possible. So good for our health.
- May 17, 2011 at 3:51 PM
I love to try new things and to read cookbooks!
- May 17, 2011 at 6:02 PM
- Martina said...
My experience with grain is preparing all sorts of beautiful rice puddings with sour jellies and oatmeal with cinnamon for breakfast. Everyone loves these traditional dishes, but I think I should try a new twist on them.
- May 17, 2011 at 6:18 PM
- Maria Speck said...
Hi everyone,
I'm the author of this book, and I'm truly moved by your enthusiasm for whole grains. I so hope to bring them back to our table for what they are: delicious, full of amazing textures, flavors and colors. Wish you could all win a copy of my book.
If you ever have any questions about grains, drop by at my Facebook fan page Ancient Grains for Modern Meals and just ASK!
- May 18, 2011 at 11:46 AM
- Jen said...
I have recently started experimenting with different grains, this looks like a great resource!
- May 18, 2011 at 1:45 PM
- tasteofbeirut said...
I have been cooking with whole grains for decades, before it was trendy to do so; it happens to be the way Lebanese folks cook; we make a wheat berry pudding for new year and distribute it to everyone for good luck; we cook with bulgur and freekeh (roasted green wheat) on a weekly basis, it is our culinary heritage; I am interested in Maria's book because she is exploring other grains that I am not as familiar with and judging by some recipes I have seen from her book, her taste is impeccable. So I would LOVE to win this book of hers!
- May 18, 2011 at 2:28 PM
Oh, that cookbook looks wonderful. I cook a lot with quinoa, but I really need to start experimenting with other grains.
- May 18, 2011 at 6:31 PM
- N said...
i eat grains almost every night for dinner! we eat a mix of brown rice/quinoa/amaranth. i love cooking grains with a bit of coconut oil - it makes them so fragrant and tropical!
- May 19, 2011 at 2:39 AM
- Sasha said...
this book is on my to read list and i would love to be lucky enough to win!
grains have become a staple in my kitchen. during cold winter months, i like to cook up a pot of quinoa with either millet or buckwheat, so that i have a nice mixed grain cereal that i can warm up each morning. i then add ground ginger, berries, and a little maple syrup. it is my breakfast of champions when the weather is cold.
- May 19, 2011 at 9:56 AM
- Jennie said...
Grains are almost always at the center of my plate and I would love to be inspired by Maria's recipes. I intend to get my hands on this book one way or another!
- May 19, 2011 at 6:28 PM
- Jane Bonacci - The Heritage Cook said...
Thanks for the opportunity to win a copy of your book - it looks fantastic! I love whole grains and am always looking for new ways to use them!!
- May 19, 2011 at 7:31 PM
- Alicia said...
This looks like a fantastic book, thanks for offering this giveaway :)
- May 19, 2011 at 8:08 PM
- htom said...
I'm just beginning to bake gluten-free things for friends, so any opportunity to learn more about things other than wheat flour would be appreciated.
- May 19, 2011 at 10:08 PM
I cannot wait to get a copy of "Ancient Grains for Modern Meals......because, both my husband and I love whole grain breads and as side dishes with our daily meals. Eating more grains will also keep my weight down...and eventually I want to look like Maria Speck, the author of this book......her diet is perfect for a fabulous and healthy body.
- May 19, 2011 at 10:29 PM
- Patti said...
Looks like a really inspiring book for those of us who want to cook more with grains. My favourite grain is quinoa!
- June 9, 2011 at 9:58 PM


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Sunday, November 16, 2008
Turkey Day Troubles - Installment #2
I couldn't help but connect with her words. This blog keeps me on the chase. I am constantly trying new things and I rarely make anything twice. That wouldn't be so interesting if I continued to post the same recipe every week. So in the last six months I have posted about 90 different recipes on this blog and have never featured my "signature" dish. The dish I bring to all gatherings that are food focused. The dish that I have probably made a couple of dozen of times. The dish that I believe identifies part of me. The dish that tells so much about my childhood eating habits........
Growing up I was a very picky eater. I can remember my Thanksgiving plate had Artichoke Dressing, Crescent Rolls and "The Dish". Baked Macaroni and Cheese. For years it was one of the only side items at gatherings that I truly enjoyed. And it reminds me of the holidays. Even though times have changed and these days my plate is running over with everything available, I still crave that classic dish. It wouldn't be Thanksgiving (or Christmas, or Easter, or - ok you get the point) without that side item. So if I were home this Thanksgiving, I would most assuredly bring my Golden Macaroni and Cheese to my mom's house and would like to suggest it to the members of my family who will be pitching in to help my mom this year with Thanksgiving dinner.
Golden Macaroni and Cheese
Adapted from Southern Living 2004 Annual Recipes
1 (8-ounce) package elbow macaroni
2 cups milk (I use whole milk)
1/4 cup all-purpose flour
1 teaspoon onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded and divided ( I use one block of Sharp Cheddar and one block of Extra-Sharp Cheddar cheese)
1 cup soft plain breadcrumbs ( The recipe suggest homemade breadcrumbs, but I use store bought - not Italian breadcrumbs, just plain)
1/4 cup butter or margarine, melted (I use butter)
COOK macaroni according to package directions; drain well. Set aside.
PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute.
STIR together flour mixture, 3 1/2 cups cheese, and macaroni.
POUR macaroni mixture into a lightly greased 13x9 baking dish or 2 (11 inch) oval baking dishes.
Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly with melted butter.
BAKE at 350 degrees for 45 minutes or until golden brown.
The easy method for making the thickener for the cheese sauce is the key to this recipe. You simply shake the ingredients in a jar - it is fool proof and fun! I know that Baked Macaroni and Cheese may not be the most traditional Thanksgiving side item, but I promise you it will be a hit if you decide to include it on your menu. The children at your dinner will be ecstatic, because what child doesn't love Mac n' Cheese? And the adults will be thankful for this classically rich dish as well.
In the past I have posted some recipes that could be considered Thanksgiving Day options as well. Check out the links below:
1. Pumpkin Pie
2. Artichoke Stuffing
3. Andouille Cornbread Dressing
Click Here for My Adapted Printable Recipe
108 comments:
- Lauren said...
That seriously looks delicious!
- November 16, 2008 at 4:55 PM
more baked macaroni and cheese please! (I just added your baked mac and cheese to our Thanksgiving day menu). It looks ThAT good.
- November 16, 2008 at 5:06 PM
One word - Yum!
- November 16, 2008 at 5:34 PM
This looks delicious! I am still looking for a "go-to" mac and cheese recipe and plan to try this one very soon.
- November 16, 2008 at 5:55 PM
- gail said...
yum! yum! Gorgeous photos too! I will definitely be trying this one. I love that you use whole milk and butter; can't beat that.
- November 16, 2008 at 8:58 PM
I am loving your blog. Mesmerizing!
Macarroni dish is staple whenever wife is doing the cooking.
Enjoying your commentary!
John Halby
- November 16, 2008 at 9:01 PM
- Amanda said...
That looks soooo good!
- November 16, 2008 at 9:35 PM
- Pearl said...
your mac & cheese looks delish!
and you are an absolutely GORGEOUS bride!
- November 16, 2008 at 9:47 PM
- Esi said...
I've had a serious mac and cheese craving lately and I am looking for some ideas. This looks like a delicious classic.
- November 16, 2008 at 11:38 PM
WHOA! That's probably the most insanely good looking mac and cheese I've ever seen! Drooling now...
- November 17, 2008 at 7:58 AM
- Maggie said...
Yum. Sometimes we all just need a little homemade mac and cheese.
- November 17, 2008 at 9:42 AM
That looks fabulous! I've always wanted to make my own macaroni and cheese...I have to admit, I've been using a box all these years!
- November 17, 2008 at 1:17 PM
- This comment has been removed by a blog administrator.
- November 17, 2008 at 1:50 PM
that looks amazing!
- November 17, 2008 at 7:48 PM
- The Pettijohn's said...
Your blog is wonderful!! and makes me so hungry!!
I'm going to try the mac n' cheese tonight!!
- November 18, 2008 at 12:04 PM
I made this last night, and my husband and I loved it! I used Italian bread crumbs, since that's what I had on hand. It was delicious!
- November 19, 2008 at 2:11 PM
- Unknown said...
Ok, Wish me luck, going to try this for the office T-day Lunch.. maybe ill do a dry run this weekend.
- November 21, 2008 at 9:48 AM
- test it comm said...
That mac and cheese looks so good!
- November 25, 2008 at 7:06 AM
Can I make this the day before and just put it in the fridge until I need to bake it?
- February 28, 2009 at 1:23 PM
- Page said...
I'm new to your blog and absolutely love the recipes you put up! I make this exact same mac and cheese and it's my signature dish too. We also have the Andouille Cornbread Dressing every year at Thanksgiving!
- May 16, 2009 at 4:36 PM
- Sandy Maple said...
Just made this and it was a hit. You've inspired me to start cooking again!
- June 2, 2009 at 7:19 PM
- belinda said...
Do you have to boil the macaroni first?
- December 11, 2009 at 6:46 PM
This is seriously good!! I tweaked it a little (cuz I love bread) and made it Gluten-Free. But, yum!! Thanks for sharing!
- March 14, 2010 at 11:20 AM
- Sue said...
I found this recipe on FoodGawker and it is awesome!! My younger son who is a die hard Kraft Macaroni and cheese eater, absolutely loves this!!
- October 13, 2010 at 2:26 PM
I also found this recipe on foodgawker... wow! This is absolutely amazing! My husband and picky toddler loved it, too - definitely my new go-to mac & cheese recipe! Thanks!
- October 24, 2010 at 2:56 PM
- Innocuous Intern said...
I brought this to my aunt's for Thanksgiving and it was AMAZING. Needless to say, no leftovers.
And my boyfriend's mother wants the recipe. BOOYAH!
- December 2, 2010 at 9:45 PM
this is amazing... found this on foodgawkers soooo delish.
- May 30, 2011 at 10:35 AM
I love this. All time favourite Mac and cheese recipe. I used grainy mustard instead of powder and added some green onions and thyme. Sooo good. Thank you for posting this amazing recipe.
- August 15, 2011 at 9:42 PM
Found this on pinterest. LOVE IT! YUM!
- September 4, 2011 at 2:36 PM
- fabsydney said...
also found this on pinterest...made it tonight and it was de-lish!! thanks!!
- September 16, 2011 at 5:38 AM
- Unknown said...
me too via pinterest - making it tonight! looks so great!!
- September 26, 2011 at 8:15 PM
- marlana said...
I love Mac-n-Cheese! I'm always on the prowl for new recipes. Im making this tonight with a twist! It looks amazing!
- October 5, 2011 at 4:10 PM
This looks absolutely yummy. KInd of ironic that there is a Jenny Craig advertisement beside this recipe.
- October 14, 2011 at 3:28 PM
- Mama's Gotta Bake said...
That's what I call comfort food. Yum!
- October 15, 2011 at 7:50 PM
- Lily M said...
Looks awesome! Making me hungry so close to dinnertime!
- October 19, 2011 at 4:52 PM
I just cooked this up, and it is absolutely delicious. I used a little less butter because I prefer it to be a little more crisp, but it is absolutely delicious!
Thanks for the post!
- October 21, 2011 at 4:11 PM
hey, this recipe was great! i didn't have enough breadcrumbs when i made it, so i topped it with french's french fried onions instead of the crumbs. came out soooo good, gonna use it with the regular green bean casserole this year.
- October 23, 2011 at 12:09 PM
- Unknown said...
I'm definitely making this recipe for Thanksgiving this year. I've been looking for a good recipe. Thank you!
- November 20, 2011 at 5:55 PM
This looks amazing! I'm 19 and I'm planning on contributing to Thanksgiving this year. I've been looking for a pretty easy, but delicious, recipe & I'm pretty sure this is it!! I wanted to add crumbled bacon to it, also? Hmm.... Thanks!
- November 21, 2011 at 10:28 AM
- Mrs. Northshore said...
Using this recipe for Thanksgiving!! Thank you.. it looks so good!!
Carrie King
- November 23, 2011 at 6:38 PM
- Kelly @ Wisdom Begun said...
I will be making this for my daughter's 1st birthday. This looks delicious!
- December 8, 2011 at 10:15 AM
We were looking for a mac n cheese recipe to make on Christmas and came upon this one. It was the best dish we had at the table, so delicious! I have made baked mac n cheese in the past but nothing came close to this one!
- January 4, 2012 at 11:33 AM
- Lisettelove said...
THIS IS THE ONE! Just go make it now - I've wasted time and tons of money over the years trying to find the perfect M&C. THIS IS IT! :)
- January 27, 2012 at 10:49 AM
- Nicholle Montalvo said...
DELISH!!!!!! I can't wait to make this. Just stumbled upon your blog via pinterest - so glad I did! :D
visit my blog: www.welcometomontalvocountry.blogspot.com
- January 27, 2012 at 3:57 PM
- Andrea said...
I have tried to make mac and cheese over and over and it is never as good as my grandmother used to make. I am going to try yours. I like the milk in jar technique. So happy to have found you on pinterest. I am now your newest follower. If you have a chance check out my blog.
- February 27, 2012 at 12:15 PM
In the South, baked macaroni and cheese appears often at Christmas and Thanksgiving dinners. It's the mashed potatoes that we don't go for. Usually serve rice instead.
- March 3, 2012 at 12:41 PM
- Pynk said...
Very well written recipe. Looks easy enough that even I could make it I think hehe! Mac N Cheese is one of my favs. I love seeing a baked version of it. Mmm!
- May 17, 2012 at 7:28 AM
Tried this last night and it was delicious!! I think I put a bit too much cheese but still came out great. Definitely added to my go-to recipes! Thanks :)
- May 17, 2012 at 12:52 PM
Just made this today for our 4th of July get together and it was hit with kids AND adults! I just added it to the menu for my daughter's 1st b-day party this weekend! Followed the recipe exactly. I'm curious how a blend of plain breadcrumbs and italian breadcrumbs would taste.
- July 4, 2012 at 9:36 PM
- j said...
i made this mac and cheese recipe for an oscar's party and it was so rich and delicious! i'm visiting with family and am treating them to this awesome recipe for dinner tonight!
- July 20, 2012 at 2:21 PM
Baked macaroni has always been a staple item at my family's Thanksgivings. It's the dish I always looked most forward to. This looks DELICIOUS!
- August 9, 2012 at 9:12 PM
We always have mac n cheese on thanksgiving...and whenever we get the urge. We loooove it! But I always end up with afrozen one :( tried to make homemade once and it was NOT good lol. This looks easy and delicious. Im trying this recipe tonight! Thanks!
- August 25, 2012 at 4:45 PM
Very good! My husband said it tasted like his grandma's recipe!
- September 2, 2012 at 8:31 PM
Found this recipe on pinterest this dish is as good as it looks. The bread crumbs went great with the cheeses. I can't wait till I make it again. Great dish !!!!
- September 6, 2012 at 3:42 PM
Made this last night it was so delicious! I used rice crispy treats instead of bread crumbs quite frankly because i forgot them at the store.... and its a 30 min drive. HA twas so yum!
- September 8, 2012 at 12:18 AM
err not the treats just rice crispy's...
- September 8, 2012 at 12:19 AM
- Debbie Millar said...
I love the simplicity of the recipe, yet the flavour is so rich and creamy. I like onion with my cheese, so I make my flour mix in the blender adding roughed chopped onion, tbsp mustard, ketchup, bajan pepper sauce.
This is now my go to recipe when ever I'm making Mac and Cheese.
- September 9, 2012 at 12:53 PM
Im making it for a smaller group. Can i cut all the ingredients in half?
- September 16, 2012 at 9:30 PM
I made this today with my leftover cheeses, swiss, monterrey jack, and mozzarella, and used garlic salt and italian bread crumbs since that's what I had. I also used 1 C evap milk and 1 C water since I didn't have milk. We had nothing in our kitchen but this stuff and it came out awesome!! I used two loaf pans instead of the other sizes.
- September 28, 2012 at 2:53 PM
- Jessica said...
- This comment has been removed by the author.
- October 16, 2012 at 2:03 PM
- Jessica said...
Made this last night and my husband and I were disappointed at the bland flavor. It did look just like the picture, though--gorgeous. What are other people adding to give flavor, and what's the green I see in yours? My onion salt is only white. :)
- October 16, 2012 at 2:05 PM
- Elizabeth said...
- This comment has been removed by the author.
- October 16, 2012 at 2:16 PM
- Elizabeth said...
You can definitely cut the ingredients in half. But there isn't a need to, I promise this dish will go fast!
- October 16, 2012 at 2:17 PM
- Elizabeth said...
You can surely make this the night before and then just bake it the day you plan to serve it, I do that ALL the time!
- October 16, 2012 at 2:20 PM
- Elizabeth said...
Sorry to hear that you didn't enjoy it. The flavor is really one of just cheese, lots and lots of cheese. I find it very important to use one block of Sharp Cheddar and another Block of Extra Sharp Cheddar and to shred the cheese yourself, the preshredded stuff just doesn't produce the same results. The green flecks in mine are from Italian Breadcrumbs that I used to dust the top of the dish. My recipe says to use plain, because I always use plain, but if I recall correctly I think I was out the day I made this version that I photographed and had to use Italian. Either works, but I prefer plain. The other flavor element is onion salt, but once again cheese flavor is really the huge take away here - nothing more fancy than that.
- October 16, 2012 at 2:23 PM
This looks fabulous but I wanted to know if you tried playing around with the cheeses. Do you only use cheddar? Have a tried a mont-jack or muenster? Also, have you tried adding mustard to the mix?
I have made baked mac and cheese before, but it tends to be dry. I like the way yours looks creamy, but I wanted to ask if you have tried playing with the flavor profile before I tried adjusting the recipe.
- October 22, 2012 at 5:23 PM
- Elizabeth said...
Dear Anonymous Cheese Tryer,
I have never made any substitutions to this recipe. As I mentioned it is one of my staples and so widely loved that I have never had the desire to change a thing! But do let me know if you try it out with different cheeses, I would be interested to hear about the results.
- November 8, 2012 at 11:17 AM
This looks easy and delicious so, that's why I'm making it for dinner tonight. How many servings does this make? I just boiled 8 ounces of noodles and it doesn't look like very much. I'm also planning on making this for Thanksgiving and need to feed a lot of people. Great blog!
- November 12, 2012 at 10:57 AM
- Elizabeth said...
I know 8oz of pasta doesn't seem like a lot, but this recipe probably feeds 6-8 people. I make it every Thanksgiving and have never doubled it and we always have enough - no leftovers, but enough.
- November 12, 2012 at 11:18 AM
- portionsfordana said...
hi- this looks so good, i want to make it for thanksgiving this thursday. i was wondering if you have ever prepared the dish, and left the baking for the next day? im wondering if this would effect the thickness of the sauce. thank you!!
- November 21, 2012 at 2:27 PM
- Elizabeth said...
Sure you can make this the night before, cover and place in the fridge until ready to bake the next day. I do it all the time! The dish will be just as delicious as if you did it all in one day, I promise! Enjoy
- November 21, 2012 at 2:30 PM
Made this for thanksgiving and everyone absolutely loved it! The only thing I did different was add a can of stewed tomatos. Hands down best mac n cheese I've tasted!! It's going to be a regular at my house.
- December 3, 2012 at 12:26 PM
Just curious this uses 8 oz of macaroni and not a 16 oz box???
- December 19, 2012 at 1:42 PM
- Elizabeth said...
Correct, just 8 ozs of pasta. I normally do a heavy pour, but never use the whole bag. Just a little more than half.
- December 19, 2012 at 1:55 PM
- Natalie said...
Found this on pinterest a couple months ago and have made it several times. It is by far the best mac and cheese recipe on there. I'm bringing it today to a family Christmas party.
- December 22, 2012 at 8:37 AM
I found this recipe more than two years ago on FoodGawker and I have to say I absolutely love it! The younger kids don't like the breadcrumbs so I only put them on half and it's still a great dish. I will say, it makes a huge difference if you do not grate the cheese yourself. It's time consuming but SO WORTH IT. And definitely use that extra sharp cheddar. Fantastic recipe.
- December 23, 2012 at 4:36 PM
- Haley said...
Quick question: How many servings does this make?
- January 29, 2013 at 12:29 PM
- Elizabeth said...
This recipe serves 6-8 people comfortably and if you serve it with additional sides you could probably stretch it to 10-12 people.
- January 31, 2013 at 9:27 AM
- Haley said...
This was great! Thank you so much for sharing this delicious recipe. Since it's just my husband and I, we had about half left over. I froze it... but now we want to eat the rest! How should I go about re-heating it? The Mac-n-cheese is in the glassware that I cooked it in.
- February 6, 2013 at 8:27 PM
- Elizabeth said...
So glad you enjoyed the recipe! I always just reheat the mac and cheese in the microwave. About 45 seconds a serving will get you a nice, hot, bubbly bowl!
- February 6, 2013 at 9:23 PM
if i want to double the macaroni do i double the whole recipe ?
- March 17, 2013 at 12:57 PM
- Elizabeth said...
You could add twice as much macaroni without doubling the cheese and sauce, but it wouldn't yeild the same rich results. If you want to make twice as much, I would double the entire recipe.
Happy Cooking,
- March 20, 2013 at 10:34 AM
When you are putting the extra cheese on top, do you put it on top of or under the bread crumbs?
- May 21, 2013 at 7:57 PM
- Elizabeth said...
I sprinkle the last layer of cheese and then I add the breadcrumbs on top of that cheese, then i pour the melted butter.
- May 21, 2013 at 9:20 PM
Thank you!
I made this last night, and it was a HUGE hit! It was the first meal that I've ever made on my own!
Thank you for sharing!
- May 22, 2013 at 6:10 PM
- QUETECOMO.ES said...
Muy buena pinta.
Saludos desde un Portal de gastronomía llamado https://www.quetecomo.es/
- July 8, 2013 at 9:12 PM
- Unknown said...
I just made this for my husband and son for dinner, they LOVED IT! It was my 1st time making it homemade, and I will never go back to the box again! Thank you for sharing such a wonderful recipe! :)
- July 17, 2013 at 10:14 AM
- sarah said...
tried it loved it super super yummy and the fussy eater(the boyfriend) of the house never complains when i put this on the table sometimes ill add bacon or ham in the mix as well just to change things up this is now a regular meal in my home thanks for sharing
- July 29, 2013 at 7:44 PM
- firstname.lastname@example.com said...
there is nothing quite like a good, real macaroni and cheese. gonna try this soon. thanks
- August 10, 2013 at 6:11 AM
- One of The Wildwomen said...
I am looking for a baked mac and cheese for a family get together in a cabin this weekend, this is it!!! Thanks!
- August 26, 2013 at 7:09 PM
- Istanbul Package Tours said...
I am really impressed with the attitude expressed on this site for being simple, open, honest, caring, hardworking and sincere, qualities that go together in activities
- September 18, 2013 at 6:30 AM
- Tammy said...
I've read all comments and cannot locate whether or not to boil the macaroni first?
- October 5, 2013 at 2:14 PM
COOK macaroni according to package directions; drain well. Set aside. - under ingredients.
- November 27, 2013 at 4:25 PM
- G said...
Greetings from Indonesia! I made this and my friends really love it! So, can I add bacon or some kind of meat to this recipe?
- January 6, 2014 at 10:54 AM
- Unknown said...
Looks interesting, ill be sure to check it out. Cheap property in Turkey
- February 4, 2014 at 6:35 PM
This was my first time making macaroni & cheese and it was amazing. Looking forward to leftovers tonight. I wouldn't make it very often, but this recipe is a keeper for sure!
- May 25, 2014 at 12:18 PM
Has anyone tried this recipe with 2% milk and if so did you still have good results?
- October 29, 2014 at 10:49 AM
Made this last week as a trial run for Thanksgiving. I've tried 3 other version of homemade macaroni & cheese and they are either just meh, or one of my kids don't like it. But this one, my entire family of 4 loved it! I couldn't stop eating leftovers. My new staple! Thank you
- November 26, 2014 at 10:51 AM
- Unknown said...
This was an amazing recipie! I followed the directions except I mixed in homemade bacon bits. Highly recommended! It is going to be my go to mac and cheese from now on!my family loved, loved, loved it!
- December 26, 2014 at 5:05 PM
This is very close to my grandmothers recipe. Try Ritz Crackers instead if bread crumbs for a richer topping
- December 12, 2015 at 4:54 PM
- Unknown said...
This is a great recipe. Definitely a keeper. I added a dash of cajun seadoning, dry mustard and I used Panko breadcrumbs instead. Love it
- December 25, 2015 at 8:50 PM
- Unknown said...
The blog and data is excellent and informative as well. Naturalon
- February 4, 2016 at 3:25 AM
- Unknown said...
A-mazing! I've tried plenty of mac n cheez recipes,but this is the best one by far! The only thing I did different was use pepper jack & Colby jack cheese..ok, n a lil black pepper n ground mustard. I was a little skeptical of the look of it when i poured it in the baking pan, but im glad i didnt let that stop me. Absolutey delicious! This will be my go to mac n cheese from now on! Thx for sharing!
- April 11, 2016 at 5:53 PM
- Joe Root said...
Your contents force out your readers for commenting. check these guys out
- May 14, 2016 at 12:31 PM
- Sharon Stone said...
Recent times when internet has so much gossiping and stuff, your content really refreshes me. wordpress templates
- June 6, 2016 at 7:37 AM
I've made this many of times and love it. So does my husband and our families. I was wondering can you male it without the breadcrumbs?
- November 24, 2016 at 6:23 AM
- November 24, 2016 at 6:24 AM
This has been my go to for the past 2 years. It's been a bit every year! Got to make it this week for thanksgiving!
- November 20, 2017 at 2:51 PM


text:
You will receive an email as soon as the condition report is available.
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Condition report and AML Notice
Descriptions provided in both printed and on-line catalogue formats do not include condition reports. The absence of a condition statement does not imply that the lot is in perfect condition or completely free from wear and tear, imperfections or the effects of aging. Interested bidders are strongly encouraged to request a condition report on any lots upon which they intend to bid, prior to placing a bid. All transactions are governed by The Canterbury Auction Galleries Conditions of Sale.
Clients should be aware the The Canterbury Auction Galleries are registered under the new Anti-Money Laundering art market regulations, and will be operating within the British Art Market Federation published guidelines
Lot 829Sunday 10 Apr, 2022 - 10.00am
Megan Di Girolamo (born 1942) - Glazed stoneware - Biafran mother and child refugees, on sandstone base, unsigned, 5.5ins high


text:
Please see this article for hardy repositories and procedure, thanks :)
The non-free codecs distributed by Medibuntu now come to a single metapackage:
non-free-codecs. The proper package matching the architecture will be installed (please see the Launchpad bug report below).
Just add Medibuntu repository to your
# Medibuntu. deb http://packages.medibuntu.org/ gutsy free non-free
Add the key to your keyring, reload the
sources.list file and install the package:
wget -q http://packages.medibuntu.org/medibuntu-key.gpg -O- | sudo apt-key add - && sudo apt-get update
sudo apt-get install non-free-codecs
Note1: I use
aptitude. Please either use
apt-get or
aptitude, but do not mix the two. I'm giving here the code recommended in the Ubuntu doc,
aptitude users will find their way around.
Note2: Once I install a package of interest from a third party repository, I comment the repository line in the
sources.list file, and do not perform regular updates/upgrades with it.
~ $ sudo aptitude show non-free-codecs Package: non-free-codecs New: yes State: installed Automatically installed: yes Version: 1.1 Priority: extra Section: non-free/metapackages Maintainer: Medibuntu Packaging Team <email@example.com> Uncompressed Size: 32.8k Depends: w32codecs Description: Non-free codecs This package depends on the binaries codecs package matching your architecture (w32codecs for i386, w64codecs for amd64 and ppc-codecs for powerpc systems). It can be safely removed.
I suppose the Medibuntu doc page will be updated when gutsy is out ;)
LP bug
Edit: adding a link to mr_pouit's blog post


text:
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We offer next day Delivery on all Online orders within the US Mainland. The service is a FedEx Express service which delivers before 12pm Mid Day (UTC) next day to anywhere on the US Mainland. When going through to checkout this option will be automatically selected. There is a standard charge of $14.95 for this service. We offer free next day shipping on all orders over $200.
The next day delivery service is available on ALL orders placed before 3:00 pm Monday-Friday (UTC). Please note because of time zone differences in the United States please refer back to UTC time to calculate when your order will arrive.
If you are purchasing your item on a Saturday or Sunday your item will ship on a Monday for delivery on Tuesday (UK Bank Holidays Permitting). Please note we do not currently process any orders on UK Bank Holidays due to our couriers not being able to collect. For any queries you may have please contact Customer Service at email@example.com or alternatively log onto our Live Chat.
When ordering next day delivery on a very rare occasion your order may be split into two deliveries. This is to ensure we get your products to you in the correct time frame if they are not available for immediate shipping from our central warehouse.


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Our dental specialists and team strive to improve the overall health of our patients by focusing on preventing, diagnosing and treating conditions associated with your teeth and gums. Please use our dental library to learn more about dental problems and treatments available. If you have questions or need to schedule an appointment, contact us.
When X-rays pass through your mouth during a dental exam, more X-rays are absorbed by the denser parts (such as teeth and bone) than by soft tissues (such as cheeks and gums) before striking the film. This creates an image on the radiograph. Teeth appear lighter because fewer X-rays penetrate to reach the film. Cavities and gum disease appear darker because of more X-ray penetration. The interpretation of these X-rays allows the dentist to safely and accurately detect hidden abnormalities.
How often dental X-rays (radiographs) should be taken depends on the patient`s individual health needs. It is important to recognize that just as each patient is different from the next, so should the scheduling of X-ray exams be individualized for each patient. Your medical and dental history will be reviewed and your mouth examined before a decision is made to take X-rays of your teeth.
The schedule for needing radiographs at recall visits varies according to your age, risk for disease and signs and symptoms. Recent films may be needed to detect new cavities, or to determine the status of gum disease or for evaluation of growth and development. Children may need X-rays more often than adults. This is because their teeth and jaws are still developing and because their teeth are more likely to be affected by tooth decay than those of adults.


text:
The Art of the Prank Supports SOPA/PIPA Resistance Day!posted by Moderator
Filed under: First Amendment Issues
From Ars Technica
January 18, 2012
Today is SOPA Resistance Day at Ars. Sites across the 'Net, from reddit to the Internet Archive, from Wikipedia to Google, are protesting the excesses of the Stop Online Piracy Act. SOPA remains a flawed bill that treats piracy as an existential threat to the US economy and to a sacred class of rightsholders""and in doing so loses all perspective on appropriate remedies. The discussion is absolutely unbalanced.
Many sites have chosen to go dark (i.e., offline) today, a stance we respect""but it's not the right path for us. Ars Technica has, for 14 years, tried to be an information resource, and the most appropriate response from Ars is to provide even more information on the legislation, how you can fight it, and what's really at stake.
Our normal publishing schedule has been frozen in carbonite. For a limited time, we're turning our attention to SOPA and its Senate cousin, the PROTECT IP Act. What remains in each bill after the managers' amendments and the removal of DNS blocking? What would we like to see in a vastly improved SOPA 2.0? Is there a way forward?
Most importantly, what can you do to make your voice heard? Writing a boring note to your Senator won't get the job done. So we're going to show you our tips on really ruffling feathers en masse. Some people are already celebrating the death of SOPA, but we all know this is far, far from over.
We'll be covering all these stories and more throughout the day, and we'll be documenting the protests and the responses to them. Come back in the morning for the first installment of our Fighting Back Guide.
A few words of sanity
Piracy is an emotional issue, but it's important to note what it is not: a war between the "creators" and the "technologists." Ars Technica lives or dies by our content and its copyright. So does publisher Tim O'Reilly. So does musician Peter Gabriel. Yet all of us oppose SOPA. It's time for supporters of SOPA and SOPA-like legislation to drop the conveniently facile caricatures they have of their opponents. Millions of us believe in intellectual property as a fair concept that can have an important place in our society. And for a subset of us, it's our intellectual property that's at risk anyway.
There's room to build a reasonable consensus for dealing with the "worst of the worst" online. But that means going back to the drawing board and bringing the tech community and Internet users to the table before legislation is drafted. Creating a sudden "emergency" around the issue and using only the perspective of the biggest rightsholders as a starting point is no way to legislate on key Internet issues""and band-aid patches to such a flawed approach aren't going to fix that.
SOPA needs to be stopped""and then we can start the hyperbole-free conversation that the content industries and the White House both say they want.
We challenge the White House, the Congress, and all supporters of SOPA: engage with us and with the Internet community on assessing the real threat of piracy and the appropriate response to it. This isn't a PR stunt. Ars Technica has the longest track record online of taking these matters seriously and listening to both sides. We can save you a lot of time by pointing out the areas in which your failure is all but assured""and point the way forward on areas where we can find common ground. We'll have more later today on ways to move forward with a strategy that isn't dead before you think of it. Meanwhile, the smartest, most tech savvy people on the Internet will be here, waiting for your next move.


text:
All Fonts A-Z
Welcome to FontHaus' listing of all fonts alphabetically from A to Z. By default, all fonts are listed by the first letter of the font's name. You can also sort fonts within each alpha listing by "Most Popular", and or by "Pricing" or file "Format".
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text:
Uma's post today reminded of this post that i had written ages ago.. so thought of reposting it ..
The SNOOZE button on the ALARM :- Why have they made it .. I am yet to understand that .. Obviously if it is there then it is meant to be used …
You will use it
You will wake up and press it You cant help it, If it is there to be used Am sure you are NOT going to say I have had a LONG sleep So I am going to have a NAP for another 10 minutes or 15
Have you seen this button on a FIRE ALARM.. Imagine If it had a snooze button .. someone running to you there is a FIRE in there ..
Will you say I tell you WHAT… press the snooze, we will have an extra 15 minute.. let it burn a bit …
and Then have you experienced sometimes when you have woken before the Alarm goes offf..
thats the best ..
You look at the Clock and say NOOOOOOOOooooooooooo
I am not moving ..
Oh NO SIR … NOT MOVING Till you go offf… I will wait for you to move and then Press the Snooze button .. keep laying there and then When you go off the second time I will get up
from this post you can well imagine i am bored at work it 2am in morning and i got two more hours to go please can you all remind me not to do favours to anyone i was to have a hockey game go to a pub have fun and then sleep but because i could not say no to a favour i have had to go play the game, shower change and get to work to do a night shift ahhhhhhh i am so sleepy now and tired and i know something is going to kick off. I am so looking forward to sleep and yes hopefully switch off the alarm.
PS:- Its Lohri today ..
Moongfalli di khusbooo te Gud di mithaas
Makki di Roti te Sarson da Saag
Dil di Khushi te Apniyaan Da pyaar
Mubarak hove Sab nu .. LOHRI da Teyohaaar


text:
Etheria Wander in Cloud
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Bar black very simple. I propose you a moment of pleasure and a good blowjob no messages please or hidden call thank you.
Hello, Good evening, Ana Beauty Sublime Call-Girl Blonde Sexy & Top of the Range 24 years old. I am a discreet, chic, intelligent and sophisticated young woman. Very educated, you will notice that I behave like a real girlfriend. I am sure that you will enjoy this date with me. The way I dress in the bedroom can be sophisticated or very playful, it's up to you.
good morning sir, I am ellya a pretty blonde woman sensual and very cuddly . I privilege the refined and courteous men, I invite you to spend a very good moment in my company I love to take my time and gives a great importance to the preliminary, I have the little soft and perfumed one my taboos no anal nor ejaculation in mouth I also propose sexy outfits for evening ... 1h 200 roses 2h 300 roses Plus 1 h 100 roses..... A pleasure to share...
Available for quality massage. You wish to relax and spend a pleasant moment in good company? A charming and sexy quality masseuse will welcome you with pleasure. My services are complete call me.
My name is Céline, I am 22 years old and I am a occasional escort. I am very sweet, discreet, smiling. devastations of a relaxing massage in charming company a lot of charm and always smiling you will not be at the end of your surprises at my side... I am available in Marion and around. I prefer Skype as a first step. I assure you that you won't have any bad surprises, my services are reserved for you. only to courteous and respectful GENTLEMAN and impeccable hygiene.
Hello, I offer home massages in the Marion area to Marion. Trained in back and leg massages with different techniques that I combine with the benefits of quality essential oils that I find in Corsican producers, this allows me to listen to your needs of the moment and adapt to them. My massages relieve tension, drain toxins, regenerate cellular tissues, soothe, refocus and relax the body and mind for a deep state of inner peace that you can enjoy while staying at home. Please contact me by email for a first contact.
TIRED OF FAKE PHOTOS? NOW IT'S OVER! I'M REALLY REAL! 100% REAL PICTURES! Come and discover the real tantric massage...Complete I am CAROLINA a beautiful Spanish tré sexy sweet and nice? I am waiting for amazing unforgettable moments.total relaxation of body and mind complete relaxation of a?z come and take the best you deserve. I hope that wearing the lingerie of your dreams.... MONTH 30 MIN BEFORE, TO MAKE AN APPOINTMENT. I DON'T ANSWER TO THE NUMBERS MASKS, SMS AND EMAILS ONLY CELL PHONES THANK YOU.
Hi ;-) I'm passing through this region, I have a sparkling personality and I'm spontaneous ! I am a little doll always smiling, elegant, cultured, well educated and with a nice physique. I like to talk about having a good time enjoying life, I like good things, I am sweet, I like to take care of myself, to perfume myself, to dress well and to have class. I am very open-minded and I am looking for a respectful man and yes it is me on the pictures, If you want to know more, come and discuss and more if affinity. Big kisses
Hello I propose naughty meeting I move and receive on Marion and surroundings for men sugar and courteous. See you soon.
Hello ad for escort interested in Loue boxing in Marion center Marion private parking space private parking space access by elevator badge plus beep, direct subway access. Against exchange s. Monthly or weekly.
hello my name is Tania Jai 24 years old pulpy and sexy I offer soft and hard domination and for those who love the feet of the fetishist . I receive in a hotel in Marion I move not you go spend an unforgettable time with me make sure to contact me for more info kisses gentlemen .
Hello I am a beautiful Dutch girl for the first time in USA. I offer my massages to gentlemen worthy of the name. I respect my commitments my photos are real no bad surprises. Nb I don't answer to hidden calls or msm kisses.
Beautiful exotic and refined plant proposes you moments of softness, in private apartment, higyene and discretion assured. I receive in private apartment alley of the Liberation. I make 60 kg 1 m65 7/7 without taboos, call me
This is Naomie, 28 years old,169,59,95C, a real sexy girl. Of curious and cultivated nature, I offer you a top-of-the-range massage service based on mutual respect. I am very selective, and I privilege the delicate and connoisseur Men having an irreproachable hygiene. Soft, you will be immediately bewitched by the softness of my skin color honey, caramel, I receive you in a discreet and cosy and can also move me to your hotel in the city center, why not for dinner, If you want to know more about me, call me and we will fix together an appropriate time for our meetings. I do not answer calls masked, landline, sms ... I do not answer more than 3 emails, kisses ... My photos are 100/100 real and recent no bad surprises
Hi I am looking for meetings with men or women or couple, very naughty. I am TTBM. I come to Figueras from February 12 to February 19 and I move on dept. 66 at then do not hesitate to contact me I will send you my photos.
Gentlemen Pleasant to meet you, I am an independent escort, very elegant, sensual, sweet, romantic, adventurous, charming ... I have impeccable manners, grace and charm. My pleasure is your pleasure. I await you for an immense pleasure shared at the gates of paradise... Hoping to see you very soon!
Hello my name is yasmina, I am a young Maghrebian woman of Moroccan origin of 20 years. I am rather very pleasant to look at with my pretty body with the harmonious curves, soft, and charming. It is an assured satisfaction! I propose you a pleasant moment of relaxation with a complete massage, I will be your ideal partner ! See you soon Yasmina ?
Female - 45 years old. I am pretty brunette, beautiful Portuguese receives at home for relaxing massage of quality. very naughty and greedy nature with me you would have a super hot time. I am pleasant and sweet very feminine and lover of pretty lingerie! I receive every day from Monday to Sunday from 9am to 10pm. I don't answer calls hide thank you
Hi it's me, Sarah charming black 38 years old tall thin: 170cm, 62 kg, 75C natural TP hazelnut eyes. Elegant, stylish thin and sexy. I am of jovial nature sweet, sensitive, patient and sympathetic. For a pleasant interlude with a respectful and kind gentleman. in all discretion at my home, at the hotel or at his home. I am available 24 hours a day. Looking forward to meeting you in Marion soon! PS : No contact by e mail Please, I don't answer emails! Thank you! Kisses! Kisses!
Small piece of sexy and sensual woman very attentive always under Aubade, I propose to you, sir, a moment of flight in my company. I like to start with a deep and relaxing massage on a professional table, then sensual to put us in emotion. My sweet sin, to eat you without any restraint. Then we fly away under protection. Very appreciated languorous kisses. Call and photo essential for any appointment. Thank you for introducing yourself, it is so much more pleasant for me to know with whom I am exchanging. With the real pleasure to receive you in my cosy and comfortable nest. Above 30 years old only.
Jasmine, Escort in Marion offers you her services. 23 years old, brunette 1m65 , 45kg. More informations :
Young Franco-Malagasy woman of 21 years pulpy form, 95D breast, white color (real photo) offers these services (massage, blowjob nature, penetration), Receive at my home in Marion st Clotilde in a quiet and discreet without face to face, I do not answer calls or emails only by messages, receive courteous men, and benevolent wish to take pleasure and good taste, I will always try to give the best of myself to make us have a good quality time, so I expect from you sympathy, generosity, and is it necessary to say impeccable hygiene information the appointment is made 30 minutes in advance to have an impediment it happens but we warn. ... your time is important mine also any appointment not honored without having even bothered to warn will result in a record on my blacklist ?


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Auction Of Audubon Set On Friday Could Mark New Record For Books
A rare four-volume set — John James Audubon's Birds of America — stands a good chance of becoming the most expensive such books ever auctioned on Friday.
The auction house, Christie's New York, says the books are likely to fetch $7 million to $10 million. But that's just something of a suggestion and very likely won't be the final figure. As Barron's reports:
"Tom Lecky, Christie's head of books and manuscripts ... [says] another full set of Birds of America reached [a record] $11.5 million when it was sold by Sotheby's in London in 2010. Lecky says that set, known as the Hesketh, was estimated [before the sale] at less than the [value of the] volumes" that will be auctioned Friday.
And according to The Guardian:
"Only 120 complete sets of Audubon's 435 hand-colored, life-sized engravings of America's birds are believed to exist today, with the majority (107) owned by institutions. ... The new set was bought by the fourth Duke of Portland at some point after 1838 and is in 'excellent' condition, said Christie's. ... Measuring over three feet in height and running to four volumes, The Birds of America was created by Audubon between 1827 and 1838."
The Christian Science Monitor adds that "the size of the book was dictated by Audubon who insisted on dimensions that would enable life-size renderings of the hundreds of birds he depicted." Each volume measures 3 feet by 2 feet.
The Daily Beast has a gallery of images from the set posted here.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


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George Bernard Shaw
Maturity Number 7
" He didn't dare to, because his father had a weak heart and habitually threatened to drop dead if anybody hurt his feelings. You may have noticed that people with weak hearts are the tyrants of English married life."
George Bernard Shaw was an Irish playwright, critic and polemicist whose influence on Western theatre, culture and politics extended from the 1880s on, entitling him the leading dramatist of his generation, and the recipient of Nobel Prize in Literature.
He was born on Saturday July 26th 1856, in Dublin, Ireland.
A 7 Maturity Number marks a life lived following a path that is divergent from that of others. George Bernard Shaw will spend his life seeking the truth behind everything. In his later years he will continue to pursue knowledge of his inner-self and universal truths, and people will seek him out for his knowledge.
As {+FirstName+] matures, he will become increasingly occupied with the larger questions of life, reading, contemplating and searching for a deeper understanding of who he is and what this life is all about. Shaw may turn to philosophy or religion, but will likely examine a wide array of areas, broadening his knowledge in many disciplines.
George's intuition grows stronger, as does his ability to look beneath the surface of every subject he studies. George Bernard Shaw is able to analyze abstract questions and live according to his higher ideals.
Shaw may find himself needing more time alone as his need for privacy increases.
If George already has several sevens in his chart, he will have to guard against becoming withdrawn, and alienated. However, if there are no other 7s in his numerological chart, George Bernard Shaw will now have the ability to deepen his understanding of one particular field, and will have the opportunity to become grounded in a particular area of study.
You and George
About George's Maturity number
George Bernard Shaw's Maturity number indicates an underlying wish or desire that gradually surfaces around age thirty to thirty-five. This underlying goal begins to emerge as George gains a better understanding of himself.
With self-knowledge comes a greater awareness of who Shaw is, what his true goals in life are, and what direction he wants to set for his life.
Read more about our numerological interpretation of George Bernard Shaw's maturity


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Watch folks walk where The Beatles walked!
Live 24 hour footage from the world's most famous recording studios webcam, Abbey Road Studios. The studios webcam points to the iconic zebra crossing outside the studios, as featured on the cover of The Beatles 1969 best-selling album 'Abbey Road'.
This app lets you enjoy live streaming of the popular London landmark from Abbey Road Studios and EarthCam. Also providing local London time and weather you can watch thousands of music fans, from all over the world, recreate the album cover on the crossing.


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Today in the news: Venezuelan leader Hugo Chavez dies
News to know
Venezuelan president Hugo Chavez died today after a two-year battle with cancer, the Associated Press reports. He was 58. VIce President Nicolas Maduro made the announcement this afternoon. Chavez was in office for over 14 years, but had not been seen publicly since December when he traveled to Cuba for cancer surgery. Maduro was named his successor three days before this final surgery.
Quote of note
"Lines have been drawn before and they've been passed. That's why the president has been so definitive this time. This is a very challenging moment with great risks and stakes for everybody because the region will be far less stable and far more threatened if Iran were to have a nuclear weapon." - Secretary of State John Kerry. Kerry discussed his recent trip overseas, his first as secretary of state, with ABC News. He believes if Iran develops a nuclear weapon, it could trigger a nuclear arms race is the Middle East. He also believes a nuclear Iran would pose a major threat to Israel.
Hot video: Plane reports seeing drone near JFK Airport
GateHouse News Service