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Tuesday, May 11, 2010
Trading Passions
Over time, I built up quite the collection. My friends knew that they would be in for a treat when I had get togethers, with the wine that I served. I took trips with friends to the wine country and after a while most of my travel plans would revolve around wineries. To this day, I know what a wine would taste like if someone told me the winery and varietal.
After all the experiences, tasting, learning and drinking wine, it wasn't fulfilling to me anymore. At first it was intimidating when I didn't know the wine "lingo" when someone would describe the attributes but after many years of "learning," it became second nature. I felt I reached the point where I wasn't learning about the wine anymore, it was just the act of drinking it that I enjoyed.
I decided that wine was no longer a passion of mine. Besides the social aspect of drinking wine, the negative outcome outweighed the positive in my experience.
I moved on to another hobby, photography. Since I spent so much time in my previous passion, I needed something challenging and creative. I have found both in photography. My dog, Max and I traveled across the USA last year and at first, I took pictures with my little point and click to document our trip. After a while, the typical snapshot wasn't what I was looking for. I wanted something more. I take a lot of pictures in the hopes that I will end up with something that came close to what I envisioned in my mind. I have shot all of my pictures with my point and shoot thus far and have had fun in the process.
You might have something that you once loved sitting in your garage that you no longer use or need. Maybe it's time to trade it in for something you currently enjoy! I have a stationary bike I will trade for a new lens!
I am glad I did and I am looking forward to sharing more with you.
11 comments:
- cumulus said...
Congratulations on your new acquisition! Unlike the wine, it will still be there tomorrow morning waiting to be used.
- May 11, 2010 at 2:10 PM
That's fantastic! I know for me I wanted a good camera for a very long time and a couple of years ago I was able to get one. I find myself finally being able to pursue the interest I had long ago.
What I have to trade is a garage full of sheets of colored glass for stained glass. Might trade for a road bike.
- May 11, 2010 at 3:41 PM
That's fantastic! I know for me I wanted a good camera for a very long time and a couple of years ago I was able to get one. I find myself pursuing the interest I had long ago with more passion. What I have to trade is a garage full of sheets of colored glass for stained glass. Might trade for a road bike.
- May 11, 2010 at 3:42 PM
- kim said...
wow, that's a great trade up. I can't wait to see the results from the new toy. You take such amazing shots with the point and shoot, can't even imagine what will come out with a camera like that. you've inspired me to work with my point and shoot in the meantime of me finding a way to trade up myself!
- May 11, 2010 at 5:48 PM
- Cat Carrel said...
happy for you and your new toy! You will be amazed at how much creative freedom you will enjoy with the new camera and lenses. Just relax, be yourself, and keep an open mind. Soon you will be clicking off photos with that bad boy as easily as it's little brother. Hugs!
- May 11, 2010 at 10:46 PM
- Jim said...
Congrats - It's a great camera, and I can't wait to see some new images!
- May 12, 2010 at 7:06 AM
- Alison said...
Thank you Cumulus! That's exactly what I think too. :)
Krista, yes...I am excited about it. Trading things is the best. Both Parties win.
Kim..thank you! I will still use my trusty point and click. I just have to develop a new relationship with my new tool. Right now we are still getting to know each other.
Cat- I have always expressed my creative side no matter what the tool is. I think people can do excellent work with what they have. I am fortunate enough to play around with this beautiful piece of equipment. I'm still me...nothing has changed in that regard. :) Just a big learning curve, in which I am excited to tackle.
Jim - Thank you...me too! There is a lot to know with the camera so I am taking it in little by little. I look forward to sharing more!
- May 12, 2010 at 9:20 AM
- some one said...
krista i wish i had the space and the place for your colored glass. don't know if i would ever get around to doing the stained glass but i always wanted to do that.
i think there is a web site that you can barter or trade out there. or maybe post on craigslist.
a bike is a reasonable thing to want.
alison..the camera is beautiful. what a great trade.
- May 13, 2010 at 7:44 PM
- Kevin said...
Nice barter Alison... I remember a year ago writing and thinking how much more you could do with an SLR. What you created with the PS 1200 and the 90 has really been something to see. Kudos on your various successes over the past year, I'm looking forward to your next trip. Be safe and keep shooting!
- May 14, 2010 at 8:40 AM
- susan said...
I love the inpiration you provide! Great trade, Alison.
- May 16, 2010 at 7:04 AM
- craftnurd said...
in Julian, CA there is a winery that celebrates it's first harvest by having a public wine stomping. Picture a bunk of drunk women dressed up as Lucille Ball sloshing around in a huge barrel of grapes. The grapes between your toes is a sensation that is both grotesque and wonderful all all the same time...
- May 16, 2010 at 9:44 PM


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How many people get multiple myeloma?
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Can multiple myeloma be prevented?
What are the risk factors for multiple myeloma?
A risk factor is something that affects a person's chance of getting a disease. Some risk factors, such as smoking, can be controlled. Others, like a person's age or race, can't be changed. But risk factors don't tell us everything. People who have no risk factors can still get the disease. Also, having a risk factor, or even several, does not mean that a person will get the disease.
Scientists have found few risk factors that may make a person more likely to get multiple myeloma.
Age: The risk of multiple myeloma goes up with age. Very few cases are found in people younger than 35. Most people with this cancer are at least 65 years old.
Gender: Men are slightly more likely to get multiple myeloma than women.
Race: Multiple myeloma is almost twice as common among black Americans as white Americans. The reason is not known.
Radiation: People who were exposed to radiation from an atomic bomb blast had a higher risk of multiple myeloma. Lower levels of radiation may also increase the risk, but at most, this accounts for a very small number of cases.
Family history: This cancer seems to run in some families. If a person has a parent, brother, or sister with the disease, their risk of getting it is 4 times higher than that of other people. But this is rare. Most patients have no other relatives with the disease.
Weight: A study by the American Cancer Society found that being overweight or obese increases a person's risk of getting this cancer.
Other plasma cell diseases: Many people with certain other plasma cell diseases will develop multiple myeloma later.
While the exact cause of multiple myeloma is not known, scientists are learning how changes in DNA can cause plasma cells to become cancer. DNA is the substance that tells our cells how to behave. Cancer can be caused by changes (mutations) in the DNA that controls cell growth.
Last Medical Review: 02/01/2013
Last Revised: 02/13/2013


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First things first: The biggest secret is how to pronounce "pecan" properly. Now, of course you're welcome to say it however you want, just like you're welcome to open up a can and call it homemade cranberry sauce. But as a native of the state whose official tree is the glorious pecan (that's Texas, y'all), I have a vested interest that leaves my ears twitching every time I hear "peh-CAN" or, worse, "PEE-can." Let's say it together now: puh-CON. "Puh" as in "puh-lease," "con" as in criminal. Whew. That's better.
In my family, pumpkin pie is a nice add-on, but pecan pie is the dessert of choice for Thanksgiving. And Christmas. And Hanukkah. And New Year's. You get the picture. I've tried umpteen recipes over the years, from Mom to Martha Stewart, but my very favorite is from the good old Joy of Cooking. That's one secret. Here's another: I usually don't make my own pie crust. (All right. I take back that crack about the canned cranberry sauce.) This year, though, I'm gonna try it, using the video down below from The New York Times as my guide. Wish me luck—or, better yet, post a comment or send me a message with your own pie crust recipe. I'll be ever thankful!
» 1 pie crust, prepared using the method of your choice
» 2 c shelled pecans halves
» 3 large eggs
» 1 c sugar
» 1 c organic corn syrup (here's more on the differences between organic and high-fructose corn syrup; better yet, you can make your own cane syrup or browse the excellent suggestions for substitutions in the comments below)
» 5 Tbsp unsalted butter
» 1 tsp vanilla
» ½ tsp salt
Before I do anything else, I melt the butter and set it aside so it has time to come to cool. Otherwise, it can cook the eggs when you add it to your pie filling.
Next, preheat the oven to 375. Now you want to break up your pecans. I usually use my fingers and snap each half into quarters, but you can lightly pulse your pecans in a food processor; just be careful not to overdo it or you'll end up with pecan sand. Put your chopped pecans on a cookie sheet and toast them in the oven for 6 to 10 minutes, stirring once. Meanwhile, place your pie crust in a 9-inch pie plate (if you're using a ready-made crust, put the flourier/less glossy side down) and flute the edges by forming little arches over your left pointer finger and pinching them closed with your right hand; vice versa for southpaws. When the toasted pecans come out of the oven, stick the pie crust in to warm.
Whisk together the eggs, sugar, corn syrup, butter, vanilla, and salt until well blended. Stir in the toasted nuts. Pour the filling into your warmed crust and bake until the edges are firm and the center seems set but quivery when you nudge the pan, 35 to 45 minutes. If I've warmed the crust and am using a ceramic pie plate, 40 minutes is usually perfect.
Here's another secret: You have to let the pie cool on a rack for at least 1 ½ hours. Any shorter, and it just doesn't have time to set. Serve warm or at room temp with vanilla ice cream. And one last secret? Homemade pecan pie really is that easy—but you don't have to tell your family so. The crust, however, may be another story. Wish me luck.
STILL HUNGRY? Browse the CSA Cookoff for more HOMEGROWN recipes.
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Durham >Lodging > Duke Tower Hotel & Condominiums
807 W Trinity Ave, Durham, NC | Directions 2770136.004987 -78.904432
Mon. - Sun. 24 Hours
Neighborhoods: Downtown
A great place to put your family for the holidays – We live in Trinity Park right next to Duke Tower and always put our parents and other friends there when they come to town. The nicest thing is that they get a full condo, plus a beautiful courtyard. It's just so nice. The courtyard is just enchanting. The pool in the summer is great. (I wish it were heated in the winter...) My parents just walk over to our house for Thanksgiving dinner and back and it's always safe. The rates are very reasonable, around $80 I think. The rooms are clean and have internet access. The beds are all those foam Tempurpedic type and my parents said they want to buy one since they slept so well on them. The people are super-friendly and clearly love working there. What more can you say? This is a great place. Highly recommended.
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"I painted the picture so that it would be refused. I have succeeded. That way it will bring me some money," Gustave Courbet remarked of a large painting of drunken clerics, "The Return from the Conference," which he had sent to the Paris Salon of 1863. At forty-four years old, the most renowned artist of his generation in Europe, he had long been included automatically in the annual Salon, without jury review, so having a work barred took special doing. "The Return" was one of three grand provocations that Courbet conceived in the late eighteen-fifties and early sixties as assaults on as many pillars of French society: the Church, the Army, and the academy. Second thoughts seem to have stopped him from proceeding beyond a verbal description of "The Cemetery of Solferino," a response to the Franco-Austrian war of 1859 which would have shown two exotic French auxiliaries—a turbaned Zouave and a fez-wearing African "Turco"—brandishing Austrian heads on the points of their bayonets. The academy-razzing double nude "Venus and Psyche"—in which a masculine-looking brunette leans with an equivocal expression (hatred? lust?) over a sumptuous, sleeping blonde—was submitted to the Salon of 1864 and, though in a close call, was also rejected, for indecency.
Courbet relished scandal as a shortcut to prominence at a time when, for artists, official honors and patronage were losing cachet to notoriety in the popular press and success in the commercial markets. His calculated affronts flaunted his impunity as a bona-fide hero of French culture. In 1870, he was duly awarded the Legion of Honor and delightedly spurned it, calling the offer an impertinent "usurping of the public's taste" (the many-headed new god) by artistically incompetent, hidebound authorities. Controversy also drew attention to the artist's huge anodyne stock-in-trade, chiefly landscapes, which catered to many tastes—as he instructed an agent, "highly colored, serious paintings for Vienna, pleasant subjects for London." Sideline specialties included virile hunting pictures and such outright pornography as the legs-spread closeup "The Origin of the World" (1866), which he painted for a Turkish collector with particular appetites. (It was owned for a time by the psychoanalyst Jacques Lacan, who kept it behind a little wooden door that he would slide open for visitors.) What couldn't Courbet get away with? He found out in 1871, when, having served as an official of the short-lived revolutionary Commune, he was held responsible for the Commune's toppling of the Napoleonic Column, in the Place Vendôme. Under the Presidency of Adolphe Thiers, an indulgent acquaintance, he got off rather easily at first, with six months in jail (painting still-lifes) and a modest fine. In 1874, the less clement regime of Marshall Patrice de Mac-Mahon billed him for the full, staggering cost of the column's reërection. He fled to Switzerland, where he churned out sentimental landscapes for the tourist market and effectively drank himself to death, expiring at the age of fifty-eight, in 1877. But any trouble that Courbet incurred by what he perpetrated on canvas was, at most, no more than he sought.
"The Most Arrogant Man in France: Gustave Courbet and the Nineteenth-Century Media Culture" (Princeton; $45), by Petra ten-Doesschate Chu, a Dutch-born American scholar of nineteenth-century European art, details the rise, the fall, and the tireless machinations of art's first recognizably modern careerist. (The title is Courbet's contented characterization of himself.) The book advances a present tendency among art historians to reconsider the Old Masters with reference to the art worlds that allocated wealth and prestige in their times. This emphasis is a sign of our own times, when money and celebrity—proliferating fairs and biennials, roaring auctions, around-the-clock Web journals and blogs—exalt the grandstand plays of a Jeff Koons, Damien Hirst, or Matthew Barney. Chu's treatment of Courbet isn't cynical, exactly; it acknowledges his artistic talent. But, by highlighting every possible instance of manipulation, Chu gives a puppetlike cast to the behavior of the artist and his contemporaries. That's timely, too; some days in Chelsea galleries it's hard not to feel like a laboratory animal, grubbing for cheese in a scientifically engineered maze. A reassuring figure in Chu's book is Charles Baudelaire, who was befriended by Courbet but remained stubbornly cool to his work, which, in a review of the Universal Exposition of 1855, he called a form of "fanaticism" that waged "war on the imagination" in service to "a sectarian spirit." (His attack did Courbet the honor of bracketing him with Ingres, whom Baudelaire charged with a variant of the same offense.) Not that the elephant-skinned Courbet minded. In the vast and stupefying "Studio of the Painter (Real Allegory of Seven Years of My Artistic and Moral Life)" (1855), a work that still foments competing interpretations, he had taken sardonic note of Baudelaire's anxious integrity by caricaturing the poet off to one side, reading a book with weirdly intense concentration.
Courbet was born in 1819, a son of rich landowners in Ornans, in the Jura mountains of eastern France. Well educated in nearby Besançon and determined to paint, he moved to Paris in 1839, took a room in the Latin Quarter, frequented a number of ateliers, and immersed himself, at the Louvre, in the study of Titian, Zurbarán, Rembrandt, and Rubens. He cobbled together a style that was redolent of those and other Old Masters, notably in self-portraits that rehearsed a panoply of late-Romantic personae: dandy, dreamer, vagabond, madman. In 1844, he first cracked the Salon with "Self-Portrait with Black Spaniel in a Landscape," in which a long-haired, tentatively haughty youth and his canine companion rest in view of a pretty valley. In "Desperate Man" (1843-45), he stares out in operatic frenzy, tearing at his hair. The vie de bohème had taken hold in Paris, as a catch basin of impecunious writers and artists who lacked clear avenues to recognition. Courbet, with his rentier wealth, eluded the scene's squalor while revelling in its passions—including stealthy political agitation against the increasingly repressive July Monarchy of the Citizen King, Louis Philippe. Through family connections, Courbet gained entrée to high society. He had fun. He wrote to his father in 1840 of masked balls, at the first of which "I was dressed as a woman, in a dress cut lower than my shoulders, with my hair pulled back and braids at the back of my head, and I had flowers, a black velvet bodice, and wide flounces at the bottom of my muslin dress. I looked so good that I was forced to dress like that again, but that time the ladies dressed me." He had a son with a mistress but never married.


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STEUBENVILLE - The Franciscan University of Steubenville Lady Barons soccer team suffered a 2-0 loss to University of Washington and Jefferson Thursday, putting up a strong fight despite having to play a number of backup players.
"We were able to hold them to 0-0 within 75 minutes of the game," Barons head coach Johann Marin said. "We had to adjust our starting lineup to accommodate our starters."
After a double overtime tie against Pitt-Greensburg just two days earlier, Marin decided to give some members of his starting lineup a breather against the Presidents. Marin also wanted to make sure his team is rested and prepared for its conference match against Medaille College on Saturday.
"Our team has a unique situation," Marin said. "We had to play with many substitutions. Our bench is doing very well against tough teams."
The Lady Barons played hard and relied on their bench primarily on defense. Backup Goalkeeper Michelle Volk had a solid performance, saving 11 of 13 shots.
"Volk played so well," Marin said. "She is our third string goal keeper and it speaks to her character to rise to every occasion. She had an excellent game today."
Volk's play kept Washington and Jefferson at bay for most of the game, holding the Presidents scoreless until they were able get a shot past her in the seventy-sixth minute. The Presidents added another 10 minutes later, putting the Lady Baron's down by two for good.
"I thought our team played very well under the circumstances," Marin said. "They battled the cold and rain. The game just happened to get away from us in the last 15 minutes."
The loss puts the Lady Barons at 2-7-2.


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"It looks like we're no more than 3 to 4 months away from a complete field reversal," says solar physicist Todd Hoeksema of Stanford University. "This change will have ripple effects throughout the solar system."
The sun's magnetic field changes polarity approximately every 11 years. It happens at the peak of each solar cycle as the sun's inner magnetic dynamo re-organizes itself. The coming reversal will mark the midpoint of Solar Cycle 24. Half of 'Solar Max' will be behind us, with half yet to come.
Hoeksema is the director of Stanford's Wilcox Solar Observatory, one of the few observatories in the world that monitor the sun's polar magnetic fields. The poles are a herald of change. Just as Earth scientists watch our planet's polar regions for signs of climate change, solar physicists do the same thing for the sun. Magnetograms at Wilcox have been tracking the sun's polar magnetism since 1976, and they have recorded three grand reversals—with a fourth in the offing.


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Barry M. Bloom has been a national reporter for MLB.com since 2002 and has more than 35 years of experience covering sports.
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|A colleague wrote to me about my last blog, claiming that Miguel Cabrera's feat this season was an "incredibly weak" Triple Crown. Huh? A Triple Crown is a Triple Crown. That analysis just defies the vagaries of everything coming together correctly in a given year and is a reason why the statistical analysis only goes […] More»
|http://fivethirtyeight.blogs.nytimes.com/2012/11/14/the-statistical-case-against-cabrera-for-m-v-p/ Love, Nate. Great analysis about the AL MVP race in his Nov. 14 FiveThirtyEight blog. Unfortunately the "traditionalists" overruled him by a huge margin as Miguel Cabrera won 27 of the 30 AL first place votes and defeated Mike Trout. Can't take what Cabrera did out of context. His numbers were good enough THIS […] More»
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bad hammy wrote:Nice trolling, malmo. Start a thread trashing Pelosi for (supposedly) not using union workers, then spend the rest of the time trashing unions. So according to your initial stance, Pelosi is on your anti-union side, but somehow that is a problem for you. Nice way to flip-flop all over the issues. . . .
I thought the irony of the Pelosi union-busting was obvious here?


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The Wedding Bliss And Blues boards are back!
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DH requested that I make the yummy mushroom sauce again.
Thickened cream is what I would use to make whipped cream. So I think it is heavy cream to you.
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Lanky the Giraffe has laid down a tall order to potential challengers as he guns for a third Mascot Derby crown at Edgbaston tomorrow.
The Old Trafford ace was head and shoulders above the rest of the field at the Rose Bowl last year, winning the race by a country mile from Yorkshire's Max Mynah.
Lanky added to his 2004 trophy, and is in confident mood as he looks to seal an unprecedented third title.
"I won the race last year because I was utterly fearless at the first hurdle," said the ten-foot titan. "Where the other mascots played safe, I flew over the obstacle, feet first, and was able to open up a massive early lead.
"It's my tactic again this year, and it should leave my competitors quaking in their boots. I am challenging the others to be brave from the outset; I wonder who will rise to the occasion?"
Lanky admits he has been training hard for the big day, which could herald a Red Rose double if Peter Moores' men can beat Leicestershire and then either Hampshire or Somerset in the final.
Moores has helped him with conditioning for the physically demanding challenge, while he has also run in heats during the North Division fixtures, raced against Bolton Wanderers mascot Lofty the Lion, who is one of the region's toughest competitors, and competed in the Greater Manchester 10KM race.
Lanky will have competed four times when the team has been present come tomorrow afternoon.
And, despite not being shy to reveal his confidence, he does admit that there is added pressure on such occasions, whilst also having a pop at some of his opponents to boot (or should that be hoof?)
"On Saturday I'll defend my title in the mascot race, and I've got to say I'm very nervous," he continued.
"There will be a lot more Lancashire fans there than in recent years, so I need to do well to make them proud. After last year's epic victory, I'll be a marked giraffe with shady characters such as Sid the Shark and Max Mynah out to get me from the start.
"You might think it's all sweetness and light at these occasions, but most mascots like nothing more than sticking out a sly hoof or paw and tripping up an opponent.
"Don't even get me started on the 'clothesline' wrestling move commonly employed by Kent's Spitfire."
Part of Lanky's training for the big day also involved an impromptu sparring session with a storm trooper during a Clydesdale Bank 40 clash with Gloucestershire at Old Trafford earlier this month.
And he will be glad to know that he has the backing of one of his heroes, Mascot Race guru David 'Bumble' Lloyd, whom he celebrated a Red Rose result with at the end of the Rose Bowl triumph.
He believes the rest of the field are certain to 'feel the force'.
"I think Lanky's red-hot favourite," said Bumble, who will commentate on the race for Sky Sports from the comfort of the groundsman's buggy due to injury. "They've been doing heats all through the Twenty20 competition, and they can't get near Lanky.
"Home advantage could give the Bears from Warwickshire, Carmen and Hugh, a chance. They might even employ one of them as a pacemaker, but I just can't see past Lanky."
"To have Bumble's support means a lot to me, he's a Lancashire legend!" continued Lanky.
"My hug with him after I won last year is one of the high points of my career as a mascot so far. I hope that he'll be yelling 'start the car' as I storm ahead in the race on Saturday!"
Despite the backing and his own confidence, Lanky has given his rivals a glimmer of hope ahead of the afternoon showpiece.
"I'd be supremely confident if it weren't for my fondness for Eccles cakes," he explained. "Every giraffe has a vice, and I have to say that those buttery, fruity discs of goodness are mine.
"The coach has been trying to encourage me to replace them with fresh fruit, but who are you kidding Peter? Bananas don't quite ring my bell in the same way.
"Whatever happens though, I will remember my motto, an old Italian saying: 'the higher the head, the higher the glory'.
"I will leave with my head held high (as it is most of the time, if we're honest), knowing I've done my best.
"And I know the players will too. I would, however, trade a second victory in two years for the team to lift that trophy in an instant. But maybe, just maybe, we'll all return as champions."


text:
the evaporator coil may need cleaning as well as the drip pan under it. this is always wet, and any dirt that makes it past the filter will stick and become mold food.
I remember this musty smell from when we lived in an apartment, years ago. Now I'm smelling it for the first time in 5 years.
Its the same musty smell, I believe coming from the air ducts. We have a single story house with a crawl space. The air handler and propane furnace is under the house, in the crawlspace. This unit is 5 years old. The compressor unit sits outside the house on one side. The return takes a 24 x 12 x 1" filter and I change it about every 2 - 3 months. Again, We have lived here for 5 years and this is the first time we have smelled this.
What should I check first?
the evaporator coil may need cleaning as well as the drip pan under it. this is always wet, and any dirt that makes it past the filter will stick and become mold food.
Jim DeBruycker
Important note - I'm not a pro
Retired Defense Industry Engineer; Schluter 2.5-day Workshop Completed 2013, 2014
Under the house. You can try to clean the coil in place with a good cleaner or just water; but to get it really clean it needs to be pulled most likely. There are two products that will help once it is clean: BioGuard and BioFresh. Both will help keep the coil clean longer and if used a fog (with a fogger) will help keep ducts clean of Bio growth as well. There are many similar products and most of them I have tried work equally well. I use BioGuard and BioFresh because I like the way they smell better.
There's nothing magical about it; it's all science, physics and math.
thanks all.
I'm going to have to google a diagram to look for the coils b/c I don't have the slightest idea of where to look or what it looks like.
Can I assume these cleaners mentioned above can be found at any number of the big box hardware stores?
There are two major parts to any a/c unit: the compressor (which has a bunch of heat exchanger coils...not the ones that need cleaning, although the thing does work better if they are kept clean) and the evaporator (the part that the air blows over). The evaporator is somewhere in your system...I think you mentioned an air handler - it's inside that. Underneath that is a drip pan, and there'll be a pipe coming out that drains the condensate away. So, look for the pipe that is draining and you'll be close.
Think of stepping out of the pool on a windy day...the cooling effect you get is what's happening in your a/c unit, but it is the refrigerant that is evaporating. It gets pumped back to the compressor, where it extracts the heat and makes it liquid again, so it can all happen over and over again. Basically, an a/c is a heat pump that moves it from one place (in the house) to another (outside). That's why there's hot air coming out of the compressor system, and cold air coming out of the air ducts...the refrigerant moved it from one place to the other.
Jim DeBruycker
Important note - I'm not a pro
Retired Defense Industry Engineer; Schluter 2.5-day Workshop Completed 2013, 2014


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Painterly Damask Tablecloth
- Summary
Brighten your springtime celebrations with this floral tablecloth, decorated with a pale blue print inspired by vintage damask textiles. Tailored from soft, durable cotton, it makes a charming backdrop for Easter brunch, family dinners and festive occasions all season long.
- 100% cotton.
- Machine-wash.
- Dimensions & More Info
- 70" x 90".
- 70" x 108".
- Made in Moldova.
- Use & Care
- Machine washable. Warm iron if needed.
- Shipping
Shipping Information
This item is shipped from our warehouse by UPS to arrive within five business days of our receiving your order.
Shipping Rates
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Rush Delivery
For an additional charge of $15 per address, we can rush delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Return Policy
At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. If, within 30 days, you are not completely satisfied with your purchase for any reason, please return the item for an exchange or refund of the merchandise value. View Full Return Policy.


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Hakkasan - Fontainebleau Miami Beach
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Availability on 05/05/2012 around 6:00 PM for 1 person
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Private Dining
Hakkasan - Fontainebleau Miami Beach
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Reviews ›
4441 Collins Avenue
Miami Beach, FL 33140
Miami Beach / South Beach
Getting there ›
$31 to $50
See Menu ›
More Details ›
Hakkasan - Fontainebleau Miami Beach Details
Dining Style:
Fine Dining
(786) 276-1388
Hours of Operation:
Sunday - Wednesday: 6:00pm - 11:00pm
Thursday - Saturday: 6:00pm - 12:00am
Saturday - Sunday 12:00pm - 3:00pm
Payment Options:
AMEX, Carte Blanche, Diners Club, Discover, JCB, MasterCard, Visa
Chinese, Dim Sum
Executive Chef:
Lok Soon Ooi
Dress Code:
Smart Casual
Accepts Walk-Ins:
Additional Details:
Banquet/Private Rooms, Bar/Lounge, Full Bar, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Smoking Area, Smoking Area (patio only), Wine
Getting there
Cross Street:
44th & Collins
Parking Details:
ENJOY VALIDATED PARKING OF $12 when you savor a variety of delectable dining. (Validated parking will be confirmed at time of purchase. For non-in-house guests only.)
A word from Hakkasan - Fontainebleau Miami Beach
Hakkasan is recognized as the pioneering concept that single-handedly changed the face of Chinese cuisine within the United Kingdom. Since 2003, the Michelin starred London location has set the standard for Chinese cuisine and haute Chinois interior design. Hakkasan at Fontainebleau features
traditional Cantonese classics and house specialties reinterpreted for a contemporary, non-conventional palate.
To complement our wine list, there is a $30 corkage fee (per 750 ML) for two bottles and $70 for any additional bottle (per 750 ML).
Foodspotting photos
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Awards voted by OpenTable diners
Diners' Choice Winner
Most Booked
Diner Reviews
All was outstanding. A bit on the
pricey side. Visit this location on special occassions."
Dined on 4/18/2014
Good ambience, good food, a bit
noisy. Worth to know"
Dined on 4/1/2014
We were disappointed overall with
the quality of the food at Hakassan espcially hearing from everyone what a fantastic experience they had. We felt that it was better and more interesting than a typical Chinese restaurant, but my local takeout place has far better dishes for 1/10 the price."
Dined on 4/19/2014
The restaurant was really flexible
- we originally booked for 9.30pm...but due to travel issues we didn't get there until 11.30pm. The restaurant was quite compartmentalised, so not very sociable but private. The waiter was very attentative - gave good recommendatons On spicy food we would like...however, he then thought that we would only like spicy food. The waiter also felt like he had to describe food groups to us...so, we were rationed to protein only and no carbs. The wine selection was good - on the pricey side sometimes! The food was wonderful when it came - especially the shrimp in coconut...service was attentive - topping up our wine. We didnt get offered dessert but it was late. We got recommended clubs to go to after..."
Dined on 4/18/2014
The reataurant shouldn't Make
reservations for 10pm blecaute the Kitchen closes at 11pm, We didn't have time enough to eat!!!!"
Dined on 4/17/2014
First visit was for dinner with
out-of-town guests. Extremely noisy, but host turned down the sound somewhat. He recommended we come for lunch the next time. We followed his suggestion and he was correct. Much better experience and excellent dim sum. Will certainly return for lunch only."
Dined on 3/2/2014
The hostess and waitress are so
snoby and make you feel unwelcomed. This is not the first time. This always haopens at this restaurant. Poor management and training with their employees. They are very rude. "
Dined on 4/15/2014
This was my second visit. This
time for my birthday. Once again I was pleased. My waitress could have been a little friendlier but everyone is entitled to an off day. I had wild mushrooms in lettuce wrap appetizer and the charcoal grilled cod. Both I would strongly recommend. Will definitely return!"
Dined on 4/8/2014
The restaurant manager is
OUTSTANDING great attention to detail, impecable service."
Dined on 4/8/2014
My sister and I celebrated our
birthday and we were treated royally. The view of the bar was breathtaking and our server was very knowledgeable and helped us make our dinner selection! All of the dishes were unbelievable and served in a timely fashion. What a treat and we would love to return!"
Dined on 4/8/2014
Second, much anticipated visit
with out of town friend left us underwhelmed. Service was indifferent at best -- cocktails arrived about 5 minutes after the appetizers. Commentary about the delay to the wait staff elicited no comment - no apology, no nothing. Main courses were just ok and all the food appeared suspiciously fast after ordering. The good news is that the valet situation at the Fontainebleau is much improved since our last visit. Bottom line: there are now so many great food choices in Miami, we'd suggest you try elsewhere first."
Dined on 4/6/2014
Our waiter would of rather not
been here. Whatever personal dramas was occurring in his life...don't really appreciate him bringing them to work.. We aren't demanding or fussy customers, so I have really taken umbrage to his sullen attitude. We will not return, as the manager asked how was our experience, my husband answered truthfully that it 'was ok' ,,, 'ok' would not be what I as a manager of a high end eatery would want to hear. He simply chose to gloss over the fact that we were far from happy..... No problem, we will recommend our friends and family try it for the experience and food (hope they don't get our waiter or manger) but we ourselves won't be repeating the experience in Miami."
Dined on 4/1/2014
This is the third restaurant at
the Fountainbleau that we have dined at. The place was quite loud. The service was good but not spectacular. The food was very good but on the bland side and not spectacular. We were expecting a "wow" experience but what we got was a "that was good" but next time we are in town let's try somewhere else. We were much more pleased with other dining venues at this hotel."
Dined on 4/5/2014
We had the Sesame seed toast to
start, The Duck & the Sea bass dishes were delicious. Sides were extra. The tables were very close together, enough for other dinners to feel comfortable about making a comment on what you were eating, as if we were in the same party..."
Dined on 4/5/2014
we were very disappointed that the
vegetarian chicken is NOT on the menu. when you have multiple locations, with reproduced design, decor, ambiance and food, it is expected that the menu selections will be the same! given that this dish - the vegetarian chicken - is so popular at the other restaurants, it is simply inexcusable that Miami doesn't have this option."
Dined on 4/5/2014
Hakkasan provides consistently
superb food, service and ambience. Good for a romantic dinner or when it is important to share a meal with foodies or discuss important business, quieter than most other place that are popular in South Beach with just right portion size. This night my two dinner guests and I really enjoyed the dim sum platter, spareribs and soft shell crabs. Then, the table closest to us with six diners were joined by three people standing and all were yelling, friendly but VERY loud. After this continued for more than ten minutes, I requested the waiter to ask the manager to intervene, which he did very discretely. and we enjoyed the rest of our meal, which included sharing the chocolate lava cake and mango custard."
Dined on 4/2/2014
I was really looking forward to
this it the food was really disappointing compared to the Hakkasan's in Abu Dhabi and London. Rubs were fatty and hard and the black cod was of low quality!"
Dined on 4/1/2014
The hotel is too Vegas for Miami.
Way overpriced compared to other restaurants here. Won't be back."
Dined on 3/30/2014
Outstanding team of experts and
the cocktails were amazingly refreshing and beautifully presented. Highest quality and truly an amazing experience Food impeccable"
Dined on 3/30/2014
Food fair at best , not real
Chinese and way too LOUD ! The manager was very helpful with the wine selection."
Dined on 3/29/2014
Located in the outstanding
Fontainebleau resort, the all place is trendy and with great atmosphere. The food is Cantonese and it's great. The staff is perfect. Off course...all these come with a price!"
Dined on 3/12/2014
Went for my birthday / divorce
party, and we not only had an excellent meal but were greeted with wonderful service and a very attentive wait staff. They even took pictures for us! I would recommend this restaurant to anyone who craves Chinese fusion with an elegant flare."
Dined on 3/28/2014
Excellent server. Enjoyed
recommended dishes. Not happy with sweet and sour chicken and server reacted by offering to change selection, which we did. Much better - spicy beef with mango slices. Superb. We really enjoyed but must say it is not to the standard of Hakkasan in London. Miami is less expensive than London."
Dined on 3/26/2014
The food is excelent. Some times I
am dreaming with that food."
Dined on 3/8/2014
Went back after fab dinner there
three months ago. This time bad. Food fair, had to send one dish back. Short rib appetizer not cooked properly, still had several inches of raw fat. Other dishes were nothing special. Way over priced. I eat at expensive places a lot, and expect great good when I do. Bill was 250 for two of us. For food that was not great. Service so so fast, they want to turn the table. As soon as we ordered they had our appetizers on the table, so I cant see how they were made to order. Not going back."
Dined on 3/24/2014
I have been to Hakkasan in other
countries, and once before in Miami. The dim sum were pitiful, the waiter looked liked he was being forced to work there. I won't go back."
Dined on 3/23/2014
I have been to Hakkasan 3 times
and it keeps getting better! The food was excellent and I am looking forward to visiting again, soon!"
Dined on 3/18/2014
The service for price point (
$150) for two, not acceptable.. Winter ignored us, disinterested in service, busy talking with coworkers loudly and obviously. Took 20 minutes to get beer. Place was near empty. Hostess also had no affect made little eye contact. Some of food was tasteless-char Sui. Overheard- actually was very loud waiter told other patrons how he had an issue with his employer -FB be use he was involved in altercation and could not prosecute bc he was employee. Odd conversation! Terrible place-skip it. I' don't like giving bad reviews bc some people have high expectations from simple establishments- but this Upscale FB joint."
Dined on 3/15/2014
Great food and ambience. I still
prefer NYC Hakkasan."
Dined on 3/16/2014
The food, ambience and service
were all first class!"
Dined on 3/19/2014
Delicious food, great service and
a beautiful restaurant but extremely expensive for the quantity of food served."
Dined on 3/15/2014
Food was delicious and diverse.
Great presentation in many of the dishes as well. Service was gracious and attentive. Brought my two kids who are eight and six and our server was so lovely with them. Btw - they both have asked me to go back - they are jr. foodies!"
Dined on 3/16/2014
This was our second time at
Hakkasan and did not disappoint. We were celebrating my husbands birthday with another couple and they had a note at the table for him and brought delicious desserts at the end. Everything was delicious and the service was excellent. We highly recommend!"
Dined on 3/15/2014
This beautiful restaurant
transports one to a serene Asian dinning experience not to be missed. The menu was extensive and our server who was often absent really was no help. Luckily the couple at the next table made recommendations. We enjoyed the duck roll, crispy chicken with orange sauce and mushroom pulled noodles. The Butter and Egg Shell crab was fantastic! We hesitated to order it due to the name but the dish was wonderful and unique. We ordered the Dim sum because of other reviews we read it was bland and slimy. Overall loved it but with every restaurant we dinned at in the Fontainebleau we had several people introduce themselves as our server and then we never saw them again?"
Dined on 3/15/2014
this place is incredible -
fantastic food, great service, great atmosphere. a special place. i always try to eat here when I'm in Miami."
Dined on 3/14/2014
Hakkasan did not disappoint.
Inventive cocktails, knowledgeable and attentive staff. The food was amazing. Dined with my husband. Had pork rib app, crispy chicken with orange sauce and yellow tail snapper for entree. They were wonderful. Mango custard for dessert - intense mango flavor, not overly sweet. Overall, not to be missed. Pricey, but worth it!"
Dined on 3/15/2014
We were visiting Miami for our
honeymoon, and we were looking for quiet, interesting, romantic places with great service and amazing food. Hakasana was all of that! My husband isn't necessarily a Chinese food person, but he loved it. We ordered the vegetarian dim sum, black pepper beef, clay pot chicken and noodles. We ate it all! The black pepper beef and dim sum, in particular, stood out. Don't go to Miami and miss this place."
Dined on 3/14/2014
Loved Hakkasan. From the cool bar
and music, to the dark and sexy decor, to the outstanding service and amazing food! Unique and delicious cocktails and a fabulous menu. The dim sum is so good, we went back for the prix fix lunch. Would go again in a heartbeat."
Dined on 3/9/2014
This restaurant is more about the
scene than the food. It is a very big space and quite noisy, but the service was excellent and the server very knowledgeable."
Dined on 3/8/2014
That is the second time I go to
this elegante and charming chinese restaurant (or should I say oriental?) and again I was pleased by the fabulous food, the pleasant servisse, the wine list with plenty of options and by the beautiful ambience. I hope to go back each time I visit Miami."
Dined on 3/1/2014
More reviews ›
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Diners' Choice Awards
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Plan your next party here
Hakkasan, Zagat rated as "top-of-the-charts" and a "unique, transporting" experience, made its US debut at Fontainebleau.
The AAA Four Diamond Award recipient offers diners authentic Cantonese fare, complemented by a diverse collection of wines and sake, in a sleek setting with an alluring vibe.
Great for events up to:
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ADA News
WesternU appoints Steven Friedrichsen College of Dental Medicine dean
Pomona, Calif.—Western University of Health Sciences named Dr. Steven W. Friedrichsen dean of the College of Dental Medicine.
Dr. Friedrichsen joined WesternU as the associate dean of patient care and clinical curriculum in January 2010 and served as interim dean since Feb. 1. He is a past dean of Creighton University Medical Center School of Dentistry and also served as special assistant to the Creighton University president for health care strategies.
For more than 20 years, Dr. Friedrichsen was chairman of the department of dental sciences and director of the dental education program at Idaho State University. During that time, he also served as director of the Idaho advanced general dentistry residency program for five years.
Dr. Friedrichsen taught at Northwestern University Dental School, Idaho State University and Creighton and maintained a private practice in general dentistry for more than 25 years.
"In his academic and professional qualifications, and in the way he interacts with students and staff, Steve Friedrichsen represents everything that makes Western University of Health Sciences the special place it is," Ben Cohen, D.O., WesternU provost and chief operating officer, said in a statement.
As WesternU dean, Dr. Friedrichsen succeeds Dr. James Koelbl, the dean of the University of New England College of Dental Medicine.


text:
Keep It Rolling
UNC Asheville celebrates alternative transportation with Bicycle Bonanza
(August 30, 2013)
Bulldogs love bicycles. That's just a fact at UNC Asheville. They're easy on the environment and a breeze to park on campus, and there's nothing like coasting down University Heights with your book bag on your back and the wind in your hair.
"We want to encourage cycling as a more sustainable and healthy mode of transportation in the UNC Asheville community," said Julie Tierney, co-director of the Student Environmental Center. So UNC Asheville has just installed it's very own do-it-yourself bicycle repair station in front of Zeis Hall.
With a pump for deflated tires, a wrench for loose handlebars, and everything in between, the DIY bike repair station will help cyclists keep their vehicles in top shape.
UNC Asheville celebrated the repair station's installation with a Bulldog Bicycle Bonanza, which included workshops on bicycle safety and maintenance from experts in the local government and nonprofits, like Asheville On Bikes. Chancellor Anne Ponder and Tierney shared the honor of the ribbon-cutting, which was actually a bicycle tube in this case.


text:
Tag Archives: Tinder
It's happened to the best of us.
For many, the start of a new year means trying new things. If 2014 is the year you want to try online dating, don't. Instead,
Tinder opens itself up for limitless trolling opportunities, until you're called out on your bullshit when you want to, er, actually meet the person. In
If you wanted to download N'Sync's Christmas album for the Holidays, would you rather go on ITunes and pay $10 or would you rather download
From the folks at SRSLY is this on-point video about a Millennial gal stalking a guy online.
I'm not here to debate the proper use for Tinder (random sex), but ladies, your taglines could use some work. If you're hot then I
Since Tinder got big last year, it's been stereotyped as a useful way for guys to be shallow as shit. You see someone you don't
I feel like there might be a market for this app, if it were actually real. Say you're in Milwaukee for a business trip, yet
If you're going to Tinder, YOU'VE GOT TO KNOW THE RULES....
Submit your Ask a Babe questions here.
Tinder exposed its users' exact physical location and Facebook profile not for a "few hours," like the company's CEO previously indicated, but a few weeks.
Nana Meriwether is an incredibly attractive 6-foot-tall All-American volleyball player who holds a graduate degree from USC. She was Miss USA in 2012. She is
Over the past six months or so, Tinder has moved from a novelty you showed to your friends during a pregame, to a semi-legit hookup
Players: 2+ girls, 2+ bros
These things can come with strings attached...
Here is the inevitable ad Tinder will produce when they have their first relationship success story. Look for this ad to drop sometime in 2019.
The setup: It's the apocalypse. You have to pick one girl to procreate with. Your only screening device? Tinder, home of Catfish galore. How do
Dating keeps evolving. First, God created hitting a girl over the head with a rock and it was good. Then there was getting a BJ
A couple of weeks ago I caught the buzz about what would soon become the creepiest and most distracting app on my phone.
Let's face facts: it takes all kinds to make the Tinder go round. And reader Juan Malo (we're lead to believe this is an alias)


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The Lexmark C546dtn colour laser printer with duplex delivers great colour and value, with long-lasting, shake-free cartridges, large input capacity, and Lexmark Rewards savings.
|Size (HxWxD)
|422 x 424 x 416 mm
|Packaged size (HxWxD)
|626 x 610 x 510 mm
|25 kg
|Product guarantee
|1 year On Site Service
|Packaged weight
|29,5 kg
|UNSPSC code
|Product certifications
|CAN/CSA-C22.2 60950-1, CSA E60825-1, ICES-003 Class B, BSMI Class B, VCCI Class B, US FDA, FCC Class B, UL 60950-1, EN/IEC 60320-1, CE Class B, CB IEC 60950-1, EN 60950-1, EN/IEC 61000-3, EN 55022 Class B, EN 55024, EN/IEC 60825-1, UL/DEMKO GS, AR S, SMA C-tick mark Class B, CCC Class B, CISPIR 22 Class B, MIC Mark, EK Mark
|Pallet weight
|134 kg
|Specified operating environment
|Temperature: 16 to 32°C
Humidity: 8 to 80% relative humidity
Altitude: 0 - 3048 meters
|Country of origin
|China (PR)
|Average power while printing
|500 Watt
|16 character, 2-line backlit LCD display
|Average power while printing duplex
|340 Watt
|Energy Star Typical Electricity Consumption (TEC)
|4,16 kWh per week
|License/Agreement Terms
|Printers are sold subject to certain license/agreement conditions. See the Lexmark website for details.
|Ethernet network
|Direct USB
|Extra paper tray
|Workgroup size
|Small-medium workgroup
|Print technology
|Colour Laser
|Print resolution, black
|1200 x 1200 dpi
4800 Color Quality (1200 x 600 dpi)
|Print resolution, colour
|1200 x 1200 dpi
4800 Color Quality (1200 x 600 dpi)
|Print speed (A4, black): up to
|23 ppm
|Print speed (A4, colour): up to
|23 ppm
|Print speed (A4, black) duplex: up to
|12 spm
|Time to first page (black) as fast as
|11 seconds
|500 MHz
|Memory, standard
|Memory, maximum
|Printable area
|4,2 mm of the top, bottom, right and left edges (within)
|Noise level, idle
|inaudible - 20 dBA
|Noise Level (Print), Operating
|49 dBA
|Time to first page (colour) as fast as
|12 seconds
|Duplex print noise level, operating
|51 dBA
|Hard Disk
|Not available
|Maximum monthly duty cycle: up to
|55.000 pages per month
|Recommended monthly page volume
|1000 - 4000 pages
|Duty cycle notes
|The recommended monthly page volume is a range of pages that helps customers evaluate
Lexmark's product offerings based on the average number of pages customers plan to
print on the device each month. Lexmark recommends that the number of pages per month
be within the stated range for optimum device performance, based on factors including:
supplies replacement intervals, paper loading intervals, speed, and typical customer
The maximum monthly duty cycle is defined as the maximum number of pages a device could deliver in a month using a multishift operation. This metric provides a comparison of robustness in relation to other Lexmark printers and MFPs.
|Quiet mode
|46 dBA
|Paper handling (standard)
|100-sheet Output Bin
Integrated Duplex
Single sheet Manual Feed
250-sheet Input Tray
650-sheet Duo Drawer (550 + 100-sheet MPF)
|Paper handling (optional)
|550-sheet Drawer
|Paper input capacity, standard: up to
|900 + 1 pages
|Paper input capacity, maximum: up to
|1450 + 1 pages
|Paper output capacity, standard: up to
|100 pages
|Paper output capacity, maximum: up to
|100 pages
|Media sizes supported
|10 envelope
7 3/4 envelope
9 envelope
B5 envelope
C5 envelope
DL envelope
Universal sizes
|Media types supported
|Card stock
Paper labels
Plain paper
Refer to the Card Stock & Label Guide
|Paper weight range supported - standard tray
|60 - 176 g/m²
|Number of paper inputs, standard
|Number of paper inputs, maximum
|Duplex (2-sided) printing
|Integrated duplex
|Supplies yield
|*Average continuous black or continuous composite CMY declared cartridge yield in
accordance with ISO/IEC 19798
1000*-page colour (CMY) toner cartridges
2000*-page colour (CMY) toner cartridges
4000*-page colour (CMY) toner cartridges
2500*-page black toner cartridge
1000*-page black toner cartridge
8000*-page black toner cartridge
|Cartridge(s) shipped with product
|4000*-page black starter Return Program toner cartridge
4000*-page colour (CMY) Return Program toner cartridges
|Photoconductor notes
|Actual yield may vary based on other factors such as device speed, paper size and feed orientation, toner coverage, tray source, percentage of black-only printing and average print job complexity.
|Photoconductor yield: up to
|30.000 pages, based on average 3 pages per print job
|Apple Macintosh operating systems supported
|Apple Mac OS X
Apple Mac OS 9.2
|Microsoft Windows operating systems supported
|Microsoft Windows 2000
Microsoft Windows XP
Microsoft Windows Server 2003
Microsoft Windows XP x64
Microsoft Windows Server 2003 x64
Microsoft Windows Vista
Microsoft Windows Vista x64
Microsoft Windows Server 2008
Microsoft Windows Server 2008 x64
Microsoft Windows 7
Microsoft Windows 7 x64
Microsoft Windows Server 2008 R2
Microsoft Windows 8
Microsoft Windows 8 x64
Microsoft Windows Server 2012
Microsoft Windows 8.1
Microsoft Windows 8.1 x64
Microsoft Windows Server 2012 R2
Microsoft Windows RT
Microsoft Windows RT 8.1
|Novell operating systems supported
|Novell Open Enterprise Server for Netware with NDS, iPrint or Novell Distributed Print
Services (NDPS)
Novell NetWare 5.x, 6.x with iPrint or Novell Distributed Print Services (NDPS)
|Linux operating systems supported
|Linpus Linux Desktop 9.2, 9.3
Red Hat Enterprise Linux WS 3.0, 4.0, 5.0
SUSE Linux Enterprise Server 8.0, 9.0, 10, 11
openSUSE 10.2, 10.3, 11.0, 11.1
Linspire Linux 6.0
Debian GNU/Linux 4.0
Red Flag Linux Desktop 5.0, 6.0
SUSE Linux Enterprise Desktop 10, 11
Fedora 12, 13
Ubuntu 9.04, 9.10, 10.04, 10.10
Debian GNU/Linux 5.0, 6.0
Ubuntu 11.04, 11.10, 12.04, 12.10
PCLinuxOS 2010
openSUSE 11.3, 11.4, 12.1, 12.2
PCLinuxOS 2011
Mint 9, 10, 11, 12, 13
Fedora 14, 15, 16, 17
|UNIX operating systems supported
|Sun Solaris SPARC 8, 9, 10
Sun Solaris x86 10
|Citrix MetaFrame
|Microsoft Windows 2000 Server running Terminal Services with Citrix Presentation Server
3.0, 4.0
Microsoft Windows Server 2003 running Terminal Services with Citrix Presentation Server 3.0, 4.0, 4.5
Microsoft Windows Server 2003 x64 running Terminal Services with Citrix Presentation Server 4.0 x64, 4.5 x64
|Connectivity (standard)
|Fast Ethernet (RJ-45)
USB 2.0 Hi-Speed certified port (type B)
PictBridge certified port
Front USB port (compatible with USB 2.0 specification, type A)
|Connectivity (optional)
|N4050e 802.11g Wireless print server (print only)
MarkNet N7020e Gigabit Ethernet (external)
|Printer languages (standard)
|PCL 5c emulation
PCL 6 emulation
Personal Printer Data Stream (PPDS)
PostScript 3 emulation
Direct Image
|Fonts and symbol sets
|'3 of 9' scalable PCL 5e fonts in Narrow, Regular and Wide
2 PCL bitmap fonts
39 scalable PPDS fonts
5 PPDS bitmap fonts
84 scalable PCL fonts
OCR-A, OCR-B scalable PCL 5e fonts
For more information, refer to the Technical Reference.
91 scalable PostScript fonts
|Network protocol support
|TCP/IP IPv4
TCP/IP IPv6
|Network printing methods
Direct IP (Port 9100)
Enhanced IP (Port 9400)
IPP 1.1 (Internet Printing Protocol)
|Network management protocols
APIPA (AutoIP)
|Lexmark C546dtn color laser printer
|Includes a 550-Sheet Duo Drawer with 100-Sheet MPF
|4000*-page Color (CMY) Toner Cartridges
|4000*-page starter Black Toner Cartridge
|4 Developer units (K, C MY)
|Photoconductor unit
|Software and Documentation CD
|Power cord(s)
|Setup guide or sheet (network and local attachment)
|Statement of limited warranty / guarantee
|Operator panel language overlays
|Lexmark Cartridge Collection Program information


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"Dad Rocks" Key Chain
Show your Dad how much he rocks with this metal key chain.
Designed by Margaret Pankhurst.
Material List
- Jewelry Essentials™ Snake Key Chains
- Bead Landing™ Metal Sheets, 28 ga.
- Bead Landing™ Metal Blank Assortment
- Bead Landing™ Jeweler's Hammer
- Bead Landing™ Stamping Eyelet Mix
- Jewelry Essentials™ Dapping Tools – Shears
- Jewelry Essentials™ Steel Dapping Block
- Bead Landing™ Stamping Set – Alphabet and Number
- Bead Landing™ Wood Dapping Block
- Bent Nose Pliers
- Acrylic Paint – Black
- Metal Hole Punch
- Sandpaper, 180 Grit
- Sharpie® Marker, Fine Tip
Project Instructions
Place the metal blank onto the steel dapping block.
Choose the letters you would like to use from the stamping set.
Place the one stamp onto the stamping blank and use the jeweler's hammer to hit the back end of the stamp to make the impression in the metal.
Continue with all stamps to create the desired word.
Place the metal blank into the wood dapping block, front side down.
Place the wood mallet on to the black and hit with the jeweler's hammer to form the metal blank.
Rub some black acrylic paint into the recesses of the dapped letters. Carefully wipe away any excess. Allow to dry.
Use the metal hole punch to punch two holes into the metal blank.
Cut one square of metal, 1¼" square, from the 28 ga. metal sheets.
Rub the edges of the cut square onto the sandpaper to soften any sharp edges.
Use the jeweler's hammer to texture the cut metal blank.
Place the dapped and stamped metal in the center of the cut metal blank and mark through the holes with the Sharpie® marker.
Punch two holes at the mark using the metal hole punch.
Line up the holes on the two pieces of metal.
Place one of the eyelets into the hole. Turn the piece over and place the head of the eyelet onto the steel dapping block.
Carefully tap the end of the eyelet to flatten it against the metal.
Repeat for the other eyelet.
Punch a hole in the top corner of the textured metal blank.
Open the jump ring on the end of the snake key chain with the pliers and place finished piece onto the jump ring.


text:
| Share
Bill Paxtonactor
Born: 5/17/1955
Birthplace: Fort Worth, Texas
With a film like the blockbuster Titanic (1997) on his resume, the future looks promising for Paxton. But that was not always the case. Paxton struggled to land parts when he first arrived in Hollywood at 18, so he left to study the craft at New York University. There he met famed drama coach Stella Adler, with whose help he was cast in films like Aliens (1986), The Terminator (1984), Apollo 13 (1995), Twister (1996), A Simple Plan (1998)Mighty Joe Young (1998) and U-571 (2000).
Information Please® Database, © 2007 Pearson Education, Inc. All rights reserved.
More on Bill Paxton from Infoplease:
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Private Tutor
Explore Trigonometry Help , Grade 5 Math


text:
I have an encrypted package installer. I also have a key that no longer works with it. The developer has stopped supporting it, and wants to make it open source, but does not have the time.
The package is encrypted, so when I tried opening it in Text Edit under OS X, everything was scrambled. I was wondering if someone can unencrypt it and break the registration in the code.
All this is is an ATA driver.
I would be happy to email the file to you.
Thank you...


text:
Maximize Coolant Life with Efficient Tramp Oil Removal
Increased demands for high surface finish and close part tolerance create a greater need for manufacturers to purify coolants that are constantly being cycled through precision machinery.
High-Tech Adhesives for Machine Shop Applications
Strong bonds formed by advanced adhesives enhance machine tool construction, improve part assembly and make structural fabrications lighter and stronger.
The Changing Role of Metalworking Fluids
Every aspect of the metalworking process is under scrutiny to reduce costs and improve efficiencies, including the use of metalworking fluids.
How High-Tech Adhesives Benefit the Machine Shop
Strong bonds formed by advanced adhesives have enhanced machine tool construction, improved part assembly and made structural fabrications lighter and stronger. Here's how adhesives could play a key role in your applications.
Reducing the Cost of Water Recycling
This evaporator system is an affordable, yet effective, alternative for manufacturing water reuse and recycling.
Shopfloor Data and the Future of Manufacturing
Redundancy is far too common in many areas of life. Standardized processes that streamline production might be the perfect solution.
How to Capture Liquid Smoke
Liquid smoke droplets are almost 30 times smaller than average mist droplets, and capturing them requires a very efficient and well-thought-out mist collecting system.
On-Call Coolant Reclamation Unit
Portability enables this coolant reclamation unit to be used on many different machine tools. Plus, it can be used without shutting down the machine.
Metalworking Fluid Management and Best Practices
Cutting metal is a complex process involving many critical factors to be successful. Correctly applied metalworking fluids is one of these critical factors.
Considerations for Machining Exotics
In manufacturing, the term "exotic" is used to describe materials that display excellent wear characteristics, durability and service life in high heat, extreme cold or corrosive environments.


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Policy to Maximize On-site Use from Distributed GenerationThe content that follows was originally published on the Institute for Local Self-Reliance website at http://www.ilsr.org/policy-maximize-site-use-distributed-generation/
Distributed generation (DG) puts energy production close to where it is consumed, often on people's homes or in their backyards. But just having a rooftop solar module doesn't mean that every kilowatt-hour produced from sunlight is used in the home. In fact, it's often less than one-third, with the remaining energy production flowing out into… Continue reading