text:
During a touch-and-go landing on a student solo training flight, the aircraft departed the side of the runway. Subsequently, it went across a grass area, a taxiway, and onto an adjacent ramp, where it collided with a parked aircraft (Cessna 402, N26156). The student pilot had a total flight time of 31 hours, which included 12.3 hours in the same make and model and 2.6 hours of solo flight time.
The National Transportation Safety Board determines the probable cause(s) of this accident to be:
Index for Jun1996 | Index of months


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November 27, 2014
NASA is plotting a daring robotic mission to Jupiter's watery moon Europa, a place where astronomers speculate there might be life.
The space agency set aside $15 million in its 2015 budget proposal to start planning some kind of mission to Europa. No details were released but NASA chief financial officer Elizabeth Robinson said Tuesday that it would be launched in the mid-2020s.
Astronomers have long lobbied for a mission to Europa, but it would cost billions of dollars.
Last year, scientists discovered liquid plumes of water shooting up through Europa's ice. Now astronomers think it will be cheaper to explore by flying through those watery jets than circling the moon.
Harvard astronomer Avi Loeb said going to Europa would be more exciting than exploring dry Mars.
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subset: commoncrawl


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See the World by Train and Save
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Travel into the heart of the Canadian Rockies, where classic rail adventures meet the lakes and mountains, with one of Vacations By Rail's Canadian Rockies rail adventures. The Canadian Rockies is home to 5 national parks, charming alpine towns and an endless array of activities. Whether you opt for an all-daylight rail journey or an adventure aboard Canada's premier overnight train, each vacation showcases the best of Alberta. Choose your Canadian Rockies rail adventure →
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Book by November 26, 2014 to take advantage of this special bonus offer on 2015 train vacations!Special offer is valid on new 2015 bookings made by November 26, 2014. Maximum bonus offer value is $175 per couple. Complimentary hotel night in Canada must be in the same class of service as vacation package. Offer has no cash value and is non-transferable. Terms and conditions may apply.
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L&T Build India Scholarship 2014
Larsen and Toubro (L&T) has publicized a notification as L&T Build India Scholarship 2014 for pursuing M.Tech in Construction Technology.
All eligible and willing applicants apply through Online Application Form for this Scholarship on or before last date of this notification. For more details related to L&T Build India Scholarship 2014 read the below given information provided by the team of recruitmentresult.com:
Name of the Organization
Larsen & Toubro Limited
Course Name
M.Tech in Construction Technology & Management IT
Education Qualification
Civil / Mechanical / Electrical Engineering
Minimum Height & Weight
160cm, 50 Kg
Selection Process
Written Test / Interview
Eligibility for Scholarship:
The applicants should have 65 % marks in graduation (Civil /Mechanical / Electrical Engineering).
Applicant will have to study in regular mode of education in M.Tech program not distance education. Only first year student will get the scholarship.
Age limit:
Applicant's age should not more than 23 years as on 01 July 2014.
Minimum height:
160 cm to apply
Minimum weight:
Candidate's weight should be minimum 50 kg.
Amount of Scholarship:
The amount is fix for scholarship i.e. Rs 9,000/- p.m. during 2 years PG degree course.
Selection Process:
Selection will be completed after involvement in written test/ interview conducted by IIT (Delhi / Madras). Final selection will depend on medical test.
- Tips for Interview-Complete Details
- Tips for Written Exam-Complete Details
How to Apply?
- Eligible and interested candidates may apply for L&T Build India Scholarship 2014.
- To apply the candidates need to log on to official link of Larsen and Toubro (L&T) which is lntecc.com
- Enter on career page of L&T and fill Online Application Form and submit it accordingly.
"The Manager (HR),
Corporate Centre HR,
L&T Construction, Mount Poonamallee Road,
Manapakkam, P.B.No 979,
Chennai 600 089"
Check How to apply for Scholarship
Note: For more details regarding scholarship, applicants must visit Official Website.


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Today is November 28, 2014
Front Page
November 25, 2014
Emery County News
November 25, 2014
Emery County News
Ferron City appoints new council member
3 days ago
Ferron City held their council meeting on Nov. 13. In the public comments session a concerned citizen addressed the council in reference to the treatment of a former city employee. The council is aware of the issue and the concerns she and other ...
Golf course improvements
3 days ago
The Millsite golf course advisory board met on Nov. 18 to discuss the course and its current status. Mayor Jackson said money is always a tough go at the golf course. The board is looking for ways to promote the course and to make the course more pl...
Huntington City moves ahead with trail
3 days ago
The Huntington City Council held their monthly city council meeting last Wednesday and the upcoming holidays were front and center in the meeting. Thanksgiving Thursday will kick off with the annual Turkey Trot 5K run that will start and finish at ...
Three gun shoot in Emery Town
3 days ago
On Nov. 8, a 3-Gun Shoot was held at the Emery shooting range for ages 18 and under. The shoot consisted of a .22 rifle, .22 pistol and a shotgun. Prizes were awarded to the top four shooters in each group. For the age group 15 to 18, 1st Place was A...
Travel and tourism in Castle Country
3 days ago
The Emery County Travel Bureau meets monthly and alternates between Castle Dale and Green River. The budget for 2015 was discussed at the recent meeting. There aren't any substantial changes between 2014 and 2015 and the bureau is budgeting for $315,...
Backcountry horsemen construct equestrian campground
3 days ago
The San Rafael Back Country Horsemen are proud of their contribution to the concept and construction of the first equestrian campground ever built on Bureau of Land Management land in Utah. The campground is adjacent to the San Rafael River in Buckh...
Sheriff's Office participates in Operation Thor
3 days ago
On November 3-6, the Sinbad Desert Amateur Radio Club participated in a wilderness based rescue training exercise in conjunction with the Emery County Sheriff's Office Rope Rescue Team, Emery County Search and Rescue Rope Team, Black Dragon Rescue Sy...
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Ramis: One seriously funny entertainer
The death of Harold Ramis is sad news for anyone who likes to laugh. But his contributions to film went beyond the laughter of his more famous movies.
And many of his movies are famous. He wrote (or cowrote), directed or starred (or did them all) in Ghostbusters (Who you gonna call?), Animal House (Seven years of college down the drain), Stripes (That's the fact, Jack), Groundhog Day (I wake up every day, right here, right in Punxsutawney, and it's always February 2nd, and there's nothing I can do about it.), and Analyze This (What is my goal here, to make you a happy, well-adjusted gangster?), among others.
But Ramis, who was 69 when he died of an autoimmune disease, had another side. He could be a character actor whose brief appearances on the screen left you with a well-formed impression of the person he was playing. That's what he did in As Good As It Gets (1997) in which he played an asthma specialist who treats Helen Hunt's son. Hunt describes HMOs with some blurted-out profanities, then apologizes to the Ramis character. It's OK, Ramis says, then delivers the next line almost to himself. Actually, I think that's their technical name.
One of his more serious and more recent movies was The Ice Harvest (2005). The film, which Ramis directed, was about a mob lawyer (John Cusack) and a shady businessman (Billy Bob Thornton) who are trying to steal a lot of money from the Mafia.
It was a tribute to Ramis that actors like Cusack and Thornton would appear in a dark movie, which exposes the hypocrisy of many families, like The Ice Harvest. And the movie revealed that Ramis was about more than laughs. And that's the fact, Jack.


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you can eat the skin!!!
- r
- reyes Mar 24, 2004 11:46 AM
i work as a server in an upscale seafood restaurant. the chef works very hard in creating beautiful and flavorful dishes, and the line cooks work just as hard to cook them to perfection each and every night. often we'll have certain types of fish on the menu that have wonderful flavor in the skin, such as striped bass or red snapper. for these types of fish, it is purposely prepared with the skin on, sauteed skin side down until crispy and then presented beautifully skin side up on the dish. more often than not, when i serve a dish like this the first thing the guest does is take his or her utensils and cut the skin off and toss it off to the side of the plate. if i can catch them early enough i try to inform them that there is a lot of flavor in the skin and it was left on purpose. they will usually thank me for letting them know and continue eating the fish and skin together. but most of the time it's too late and as i'm clearing the dish, everything is eaten except for the lonely piece of skin lying at the bottom.
my question is, how come people don't know that the skin is just as important as the flesh of the fish? is because people don't know that the skin is edible or are they just afraid of it? personally i think there is nothing better than thoughtfully crisped skin on a fish fillet so it really irks me to see people just toss it aside.
I agree that properly prepared skin is very tasty.
Between the skin and the flesh is a layer of fat/blood.
The blood line in some fish is offensive tasting and may have a stringy texture, and while that fat may contain omega-3s, it also contains PCBs.
I think people who don't eat the skin have not cleaned a fish.
re: Alan408
Or they have cleaned a fish and know that some fish have very fine scales that can't really be removed but that you leave on the skin for the flavor but don't eat it.
With all of the new, innovative ways food is being prepared it is expecting too much of too many people to know what is the proper way to eat something. With some dishes you literally need instructions on how to eat it. Perhaps it is the responsibility of the restaurant, for certain dishes, to make gentle recommendations when the dish is presented on how to go about consuming it.
re: galleygirl
One of the things we all loved about fresh smelts running up the rivers & streams from Lake Superior every Spring was that you ate the whole, cleaned, cripsy little critters - skin, fins, tails, bones & all.
re: Taralli
They are back in season again. Two smelt dinners and counting.
re: Taralli
I have family in Michigan and I love smelts. Wish I could get them more often down in Virginia.
re: Alan408
I disagree. I have cleaned many, many fish, both salt water, and fresh. I find that the skin is often not to my tastes, even when de-scaled properly. That is MY call, and I do not eat fish, hoping to get certain chemical compounds. I eat fish for the tastes. If I need additional supplements, then I just go the Healthy Habits, buy a few bottles of pills, and pop those.
I eat for tastes, and do not care what others might like for me to ingest. It is for me, after all.
I think it's the same mentality that drives people to order (or cook) boneless chicken breasts instead of a more flavorful part, or at least a bone-in breast. They seem to have the idea that somehow skin or bones are gross.
re: AlanH
Skin not often eaten for health (i.e., calories, fat) reasons.
re: Lindsay B.
But, does everyone like the taste?
If they do not, and are highly deficient in some elements, can they not pop some sort of a pill to supplement that?
Seems that most people are missing the point - if it does not taste good to them, they they should not be forced to eat it. Is this some sort of a federal edict?
re: Bill Hunt
Absolutely the truth, Bill Hunt.
re: jamieeats
I really, REALLY like a good salmon skin roll, but the pale, boggy, fatty skin on most grilled salmon wasn't prepared for eating, IMO. Unless the skin is crisped all the way through I'm going to leave it on my plate. And to bite down on a scale is one of the worst appetite killers on earth- like a bit of eggshell in a dish.
re: EWSflash
Oh, scales are awful - and you can choke on them.....
re: AlanH
Or, they just do not like the taste, or the texture.
I never think about "gross," but about what I like to taste.
That is why I buy boneless, skinless chicken breasts. I like the taste, and do not want to de-bone, or skin the parts, when I eat.
Is personal taste a bad thing?
re: Bill Hunt
"Or, they just do not like the taste, or the texture."
That's it in a nutshell for me. I know there's flavor in there from the cooking perspective, but I'm just not a fish skin fan.
re: Bill Hunt
So interesting. My preference is always dark meat. White meat tastes like nothing to me. I love crispy fish skin, chicken skin, anything skin. Your taste isn't bad (even though I don't understand it). Neither is mine. I just wonder how you and I got that way.
I have to admit I might be one of those people. Although ususally in a upscale place I will eat the whole thing because I know the skin tastes good when it's done right. But when I discard skin it's not becasue it's gross or I'm ignorant of why it's there (for presentation, flavor and crunch factor) but because I want to save a few calories. I would love to eat the crispy skin of a fried chicken but I would rather save a few calories and order dessert instead!
I know you mean well and are only trying to help your customers derive more enjoyment from their meal, and maybe I'm the one who's out of step here, but I have to say that I'm really uncomfortable with my server volunteering advice on how I should eat the meal that I've ordered. I expect to have my order taken, my food served properly, and my needs generally attended to as unobtrusively as possible, particularly in an "upscale" restaurant. If I ask for advice, of course, that's a different matter - but otherwise I don't want my eating practices inspected and commented upon by the waitstaff. I can't believe I'm the only one who feels this way.
re: FlyFIsh
there's a very fine line between educating someone and being condescending and i feel i do very good job at being careful not to be the latter. of course i'm not going to tell you how you should be eating your food, but i will try to make your experience more enjoyable by giving you suggestions. for example, we serve an appetizer of fried oysters where each oyster sits on a thin slice of preserved lemon. the oysters are meant to be eaten together with the lemon, but most people see the lemon and think it's there as a garnish (since lemons slices are not typically eaten) and end up eating just the oysters. the preserved lemon changes the whole flavor of the dish (in a good way) so i like to make sure that people don't miss out. i haven't run in to anyone who has felt threatened by my suggestions or who wasn't thankful that i actually care as to whether or not they enjoy their meal to the fullest extent.
re: reyes
Reyes, I normally remove fish skin. But having read your post, I'm definitely going to try some next time. Normally, I don't like waiters to comment on my eating habits, but I have a feeling that I wouldn't mind hearing that from you. You seem so sincerely excited about the deliciousness of the dish. Maybe you could avoid ruffling customers' feathers by selling the skin before they order the dish. If you play up the skin in advance "crispy trout...", people will eat it as a matter of course. I think I might only feel defensive if a waiter started pointing things out after I started eating.
I'm not afraid of fish skin, per se. I love BBQ salmon skin maki, and unskinned eel. I think I remove the skin more a force of habit than anything else. Fish skin tends to be the oiliest, fishiest part. If the fish isn't absolutely perfect, it can have an off taste. I'm sure your customers expect the best, but maybe they're just accustomed to removing the skin.
re: reyes
One of my favorite things to do is to try new dishes, so I always welcome a server's help. I am not at all hesitant to ask, though, "How do I eat this?" I mean, if you feel shame for not knowing how to "properly" eat something, what else in your life do you feel shame about? The car you drive? The school you went to? You get my point.
I also really dislike it when people who worship fish or chicken skin hint that anyone who doesn't like the skin (for WHATEVER reason - as in, "Why are you so concerned about why I dislike the skin?") is ignorant or inferior.
I posted somewhere once (I don't know if it was here or not) about the gross goo that comes out of my pork chops while they are cooking. By the response I got from this one person, you'd have thought that I was inbred many times over. If it's gross to me, and I don't want to eat it, why should he care?
Anyway, I am rambling. I just meant to say that I love eating new things, and I appreciate a waiter that loves to help people.
re: FlyFIsh
I think timing is key. If you have already begun eating your meal, of course you don't want your waiter to come rushing to your table going "oh, no no, that's not how you do it..." I think Reyes is more tactful than that (just by what I've read). I would expect a waiter to offer advice and explanation upon serving of my meal - and indeed appreciate it so that I don't have to feel awkward asking later.
re: FlyFIsh
If my server was to stop by, and insist that I eat that, which I did not want to eat, I would send them packing, and instantly. Next, I would call for the owner/GM/chef, and point out how dissatisfied I was with the service. Last, I would do a review on CH, and maybe elsewhere, to express my feelings. I do not need any server telling me what they think is appropriate, or healthy. I pay my Dr's for that, and am an adult, who is more than capable of making up my own mind. If I need someone to preach to me, I will sit in Union Square with a sign reading "please tell me how I should improve my life." If I do not wear such a sign in a restaurant, then I should not be subjected to anyone's opinions, unless I very specifically ask for them. If I do not, then go elsewhere, as you proselytize. I do not wish to hear it.
re: Bill Hunt
re: Bill Hunt
re: Bill Hunt
re: sandylc
I don't know what all you were talking about, but I agree ...
re: FlyFIsh
No, you certainly are not the only one. You were very gentle in how you worded your comment.
I personaly love crunching down on fried fish skin, but hey, different strokes for different folks.
Slight digression: When I cook fish, I'll always try to get it with skin. With salmon, will slice off the skin, crisp that separately, and use the fish oil left in the pan for cooking veggies.
re: Limster
If you ever poach fish, though, remove the skin first, because it clouds and slimes the resulting broth that could otherwise be reduced for a lovely sauce.
re: Karl S.
When I poach a whole salmon, I always leave the skin on until it is poached. But then, I almost always serve it cold.
Pat G.
re: Limster
Exactly. Each diner has an idea (or should) of what they like, and dislike. Now, I continue to taste things, that are not at the top of my list. That is part of my nature - inquisitive. However, there ARE things that I do not like to eat, and I do not care about the molecular components, or anything else - it is 100% about MY enjoyment.
As for your recipe, I discard my salmon skin, but that is just me. I would never, never fault one, who did not do, as I do. That should be THEIR decision, and I should never interfere. Same for my server.
If I need to know how to eat something, and that has happened, even in the US, I will ask. I do not need someone rushing over, telling me how they think a dish should be consumed, or telling me the health benefits of doing something one way vs the other.
I do not care.
re: Limster
That begs the the question- how do you crisp fish skin? I've tried that with salmon many times and never got the right degree of crispiness...
re: EWSflash
Pat the skin dry. As dry as possible. Hot pan also helps.
I'm a fish skin lover, so in this case I might not need your input. But I tend to like servers' suggestions -- whether they are expressing their own opinion or representing the kitchen staff.
I'd especially enjoy suggestions from a server who actually appreciates the chefs. They're lucky to have you in the front of the house.
re: galleygirl
I don't eat fish skin but I love sardines. So I only buy the skinless boneless type packed in olive oil.
re: Slyser
I've heard there were people like you...:)
(just kidding...)
I'm getting off topic a bit here, but I had some skin-on red snapper on a sashimi platter last week. I discovered where the limit was on my skin-eating. I did not care for the texture... seemed impossible-to-chew. What are other hound's thoughts on raw fish skin?
I'm the kind of diner who eats just about everything on the plate - skin, as much of the bone I can crunch up, cartilage, garnish, whatever - but my initial reaction to your post was not positive. At first, my thought was, "I don't need a server commenting on my eating habits", with a resultant reduction in my typically generous tip. OTOH, I can see an opportunity for a concerned and attentive server to help diners. When you serve dishes that have that wonderfully crispy skin, you might make a pre-emptive strike AS YOU'RE SERVING THE COURSE: "Oh, I love the crispiness of the skin on this dish...it contrasts wonderfully with the buttery texture of the fish..." or some such.
If you point it out AFTER they've set it aside, it could sound like an admonishment...say it first, and it'll sound like you're letting them in on a secret!
re: ricepad
Now, though I think that we possibly end up with similar feelings, I am the opposite. I do not just eat everything, and pick through the bones, he skins, the various non-muscular tissues, the cartilage, and so forth. I enjoy textures in my food, but not ALL textures.
It's like foie gras. I love seared foie gras, but like for it to have been run through the chinois a couple of times, to remove the connective tissues. Others love the connective tissues, the veins, and all of the other tissue, but I do not.
Are they wrong? Am I wrong? I would say, it depends on the diner, and it's a personal decision, and preference.
Interesting topic. I think its fair to summarize that not all fish skins are the same. Even if they are all edible, some fish have tastier skins, as do some preparations. I think if the sensitive server said at the time of serving something like "the skin is edible [or tasty, or whatever] on this dish" it would be informative (because not all fish skins are really good) without being condescending. Or even, "some people like the skin on this fish [or this preparation]"
re: GH1618
Again, much depends on the dish, and on the person. For instance, I will eat the crispy tail of fried shrimp. My wife does not.
I will peel my salmon, if I did not cook it, and my wife will usually eat at least part of the skin.
With fried flounder, I will often eat the upper part of the skin, but not the lower part of the same fishes skin.
It is about personal preferences, and personal tastes. I would never instruct my wife on what she should/should not eat, unless there was a major health issue, and she would never tell me to eat X. I would run any server away, and demand a replacement, should they intercede in our dining pleasure. I do not need to hear it.
Well, and it depends greatly on the fish, and then on the prep, but there are often some flavors in fish that many (mostly Westerners ), just do not like. In some cases, I am one of those.
Now, what difference should it make, if a diner does not want to eat a particular fish's skin? That should be their choice.
I see the same with the skin of other creatures, such as chicken, duck and some pork dishes. It should be what part the diner wants, and there should be zero discussion about it.
I either skin my salmon, or start it, skin down, to crisp it, and then remove it, but that is just me. I find the skin to be very "fishy" tasting, and that is not my thing. Is that wrong? Even if it is, by someone's feelings, it is how I like it, and how I do it.
re: Bill Hunt
Sure its tasty, but besides the liver, it is one of the major sites that fat soluble toxins accumulate.
The guests may have longer term considerations in mind than 45 minutes of gustatory delight.
Maybe even more true now than eight years ago.
For me, it really depends on the way the fish is prepared and at what establishment. I will only eat the skin if it is crispy OR I'm at a restaurant where I can be reasonably certain that the kitchen staff are meticulous enough to ensure that all of the scales, bones, and membranes, and other stuff have been removed. I am not a fan of things that are gelatinous, gooey or mushy in texture (hence I don't eat bananas or Jell-O, for example). I'm also not a fan of biting into things on which I can choke, that will cut the roof of my mouth or gums, or where I have to constantly pick things out of my mouth. Therefore, if I leave fish skin on my plate it may be a sign that maybe not all was right with the preparation of the dish, otherwise it's a personal preference like it is a preference for some who prefer white meat to dark meat in poultry.
I would be a little taken aback if a server was telling me how to eat the fish dish I ordered. I eat skin maybe 50% of the time. It has to be prepared perfectly and very crisp. If not, it is a texture thing to me and I don't like it at all. Even if it was crisp at one point and the heat of the plate/food has sogged it a little, I won't eat it. I also don't like the texture of meat fat (beef, pork, etc.) and like a surgeon, I carve off every visible piece. I would be equally annoyed if you, as the server, told me how delicious the beef fat is and that I should eat it. Let me decide what I will/won't eat on my plate.
re: mels
I had a waiter inform me one time that my whole flounder, that I was just about to finish the first side of, had another side and I could flip it over and eat that as well.
I generally would prefer that others not comment on my eating habits but I would have no problem with a waiter pointing out some out of the ordinary condiment or garnish on the plate.
re: PenskeFan
Some enjoy it, but some do not.
Just did a culinary event with Chef Michael Mina, and he did a Salt-Crusted Striped Bass." He commented on leaving the skin on, but noted that when one removed the "salt dome," the skin came off with that, and he served the fish, without skin.
It just depends,
re: Bill Hunt
I hate that I have a hard time finding it in stores and even some fish mongers with skin on. I like having the choice, and if the skin is removed then so is the choice.
Only place that I can consistently find skin-on fish is Whole Foods.
re: PenskeFan
It's probably easier, faster and less costly to remove the skin than to de-scale it properly.
Skin tastes great when it's thoughtfully prepared. Growing up, mom baked the hell out of fish and it would come out with gooey nasty skin that I hated. As an adult, with a few years of restaurant experience, I love the stuff and agree gentle guidance is in order. It's good fat, good minerals and despite what some of the comments suggest — you can't get the benefit of some vitamins and minerals by popping a pill. Vitamins need fat to be properly absorbed and they need to be consumed before they rapidly break down — an issue compounded by manufacturing and merchandising.
Eat real food or don't, but don't make the mistake of thinking a pill will make up the difference.
re: Bacardi1
Very true, even if a chef considers themselves "an artiste" (sic) the bottom line is the customer is paying for his "art"


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Tanaga Forest
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Charming Williamsburg Motif Townhomes with Country Charm! Located near Jimmy Carter Blvd. in Norcross, GA.
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Probably the last remaining testament to St. Francis's importance as a milling town was the starch factory located on the east bank of the Rum River and the south side of Bridge Street, where the Anoka County Highway Maintenance Building now stands. By the late thirties and early forties it was no...Read More
june anderson
St. Francis is not the town it was at the turn of the twentieth century. Many factors contributed to its decline as it struggled to reach the midcentury mark. In the early 1900s the railroads were punching their way north.
Like his father, Dwight Woodbury, John Woodbury also proved to be a mover and shaker as explained in this seventh grade essay written by Doug Steinke in 1953.
In July, I was one of the hosts at the Weaver/Woodbury House on Ferry Street during the Anoka County Historical Society's Home and Garden Tour.
In 1912, the citizens of St. Francis voted to consolidate their district schools, becoming the first rural town in the state of Minnesota to do so.
St. Francis area schools made history back in 1914 when they came together to become the first consolidated school district in the state of Minnesota.
Former Cedar resident, Helen Delger, entertained no fond memories of the "'good old golden rule days."
Now that we're a month into the beginning of the new school year let's take a look backward to see what came before.
I'd never been to Riverfest, Anoka's big time summer event, not until last July when I decided to combine it with my usual activity for the day — the Andover Fun Fest which I have attended religiously ever since my son began entertaining under the tent as "Elvis."


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Drag the home icon in this panel and drop it onto the "house icon" in the tool bar for the browser
Select "Yes" from the popup window and you're done!
By PoliceOne Staff
MONTGOMERY COUNTY, Texas — Dash cam video has been released capturing a driver slamming into a vehicle pulled over to the side of the road during a traffic stop June 20.
According to the Montgomery County Police Reporter, Deputy Constable Tim Shackleford stopped the driver of the Mustang for speeding when the collision occurred.
The driver claimed another driver had hit his Mustang with a bottle. Shackleford could not locate the other driver upon investigation.
Returning to the scene, as Shackleford ran the man's driver's license, he pulled his foot into his patrol vehicle and closed the door.
Mere moments later, a truck barely missed the patrol car and slammed into the Mustang – the driver was allegedly distracted by a soft drink that had spilled into his lap.
The driver of the Mustang, who was sitting on the rear bumper, avoided injury by moving out of the way in time.
The driver of the truck was cited for lack of insurance and failure to drive in a single marked lane, according to the report.


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Photos and Description of this 2 bedroom holiday villa in Cap Estate - Villa Ivrea
2 Bedrooms, 4 Bathrooms, 4 Sleeps
Discover a world of European refinement hidden in the hills of St. Lucia's exclusive Cap Estate. Villa Ivrea draws its name from the Italian city and its architectural influence from the belle-époque period, characterized by opulence and style. The villa's two storeys are wrapped by a terrace and veranda supported by cast-stone columns and balustrades. The terracotta tiled roof caps off the continental charm.
You'll find no shortage of places to relax outside. The main terrace surrounds a jewel-shaped infinity pool with views across the Caribbean Sea to Martinique. Lounge sets and al fresco dining areas pepper the lower veranda, and a small round table is perched at the edge of the terrace, ideal for watching the sun set with a cocktail. On a lower level, a pergola patio provides the perfect place for your morning coffee.
Inside, the European flavor continues, with columns, archways, dark hardwood furniture and paintings depicting Ivrea's eponymous origins. The living room's corner bar and soft furniture make it a natural gathering point for your guests. The fully-equipped kitchen will attract experienced and budding chefs alike and is flanked by a dining table that seats eight, plus a cozy breakfast nook, with a view of waves crashing against the shore.
Four of Ivrea's five bedrooms are found on the upper floor of the villa. Each opens through French doors onto the gorgeous terrace with cushioned chaise longues: ideal for spending leisurely hours with a good book. The Master and second bedroom have en-suite bathrooms while the two others share a bathroom. A fifth bedroom is found in a fully-independent cottage. Along with a Queen size bed, it features a full kitchen, living room, veranda and plunge pool.
When you're ready to explore, there's plenty to do. St. Lucia's best golf course is a quick 5 minute drive away and Cap Estate has numerous sandy beaches spread about its 1,500 acres. Rodney Bay is just a 15 minute drive and there you'll find upscale shopping and fine dining. Head down to the marina where you can rent a sailboat or organize excursions to the famous Pitons and Sulphur Springs.
Copyright (c) Luxury Retreats. All rights reserved.
Bedroom / Bathroom Description
Bedroom 1
King size bed, En-suite bathroom with shower, Air conditioning
Bedroom 2
2 Twin beds (can be converted into King), En-suite bathroom with shower, Air conditioning
Bedroom 3
2 Twin beds (can be converted into King), Shared bathroom with Bedroom 4, Air conditioning
Bedroom 4
Queen size bed, Shared bathroom with Bedroom 3, Air conditioning
Bedroom 5 - Cottage
Queen size bed, En-suite bathroom, Air conditioning, Full kitchen, Verandah, Plunge pool
Features & Amenities
Security system
Air conditioning
Cable TV
DVD player
CD player
Surround sound system
Wi-Fi access
Hair dryer
Wine cooler
Cappuccino machine
Outdoor Features
Infinity pool
Plunge pool
Alfresco shower
BBQ grill
Staff & Services
At Extra Cost – advance notice may be required:
Villa pre-stocking
Activities and excursions
Villa Policies
Maximum 8 guests
Children welcome
Non-smoking villa
Pets not permitted
Waiver form required for children under 12 years
Please note that the housekeepers are not trained nannies and should not be expected to look after and/or babysit infants and children. If you do make babysitting arrangements with the staff, please be advised this is at your own risk.
Getting There
Rental car recommended
Transport available
5 minute drive to St. Lucia Golf & Country Club
15 minute drive to:
Rodney Bay
Shopping malls
Post office


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Japanese Fast Dehydrator takes laundry back to the future
Because Japanese homes are typically small, you'll seldom find a dryer accompanying the family washing machine, thus resulting in a sea of clothesline-dried laundry covering entire neighborhoods. The archaic practice of drying one's clothes outside--even in the winter, rain and during pollen season--makes even less sense in the technology forward confines of Japan. The Somela Fast Dehydrator offers a solution to this chink in Japan's tech armor by providing a tiny drying solution that acts fast.
The device can dry clothes in just 3-5 minutes and doesn't use heat that might damage delicate items. The only problem is that this is a device that requires some manual interaction, including holding clothes while the device pulls, so unless you have a few extra hours on hand to dry items one-at-a-time, letting Japan's pollutants into your air-dried clothes might actually be the more attractive solution. If, on the other hand, you're not afraid of some good old-fashioned labor, the Somela can be yours for 18,000 yen ($173) here.
Via Rakuten


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Iron Curtain
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the crushing of Eastern Europe, 1944-1956
Ethnic Cleansing
Enemies: Religion
Enemies: Inside and Outside the Party
Homo Sovieticus
Socialist Realism
Ideal Cities
Collaborators...and Reluctant Sympathizers
Passive Opponents
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Just one of the many human tragedies of mankind's history.
Very meaningful for someone who lived through those times, in those places. If you have friends who did, you will probably understand them better if you read this book. If none of the above, it would still be useful to learn something about those times, and this book is VERY READABLE.
Monumental and easily readable.
An enlightening account of how the Soviets transformed Eastern Europe in the decade after World War II. The focus is almost entirely on Poland, East Germany, and Hungary. It made me want to learn more about the region and its history; it also serves as a good case history of communist states.
This is a magnificent narrative history of the founding of the "Eastern Block". I might not agree with all of her analysis, but her facts and most of her insights are right on. I am a specialist in the languages of this area rather than its modern history, but I highly recommend anything Dr. Applebaum has written.
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Select () or exclude () categories to narrow your recipe search.
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These mummies are none other than phyllo-wrapped beef with a hint of curry with pineapple dipping sauce.
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Every recipe, menu, tip and how-to is right here, at your service.


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10,000,000 - 50,000,000 downloads
- Good result
- Ease of use
- Not everyone will enjoy it
"Flipping Moments"
Reviewed by Anna Grace / Jan 17, 2014
Create a short video with your favorite pictures
Flipagram is a video application that allows you to create stories from the images stored in your device.
Select the pictures and edit the order and timing to show which ones you want to stand out. After selecting your best moments, a video will be created. After that, you will be able to add some music and a title and share the result with your friends in Instagram, Facebook, Twitter or others.
The app has a minimal design and all the tools are well-presented and organized. You won't have any problems learning how to use this story-video application, as everything is clear and easy to follow.
Cheerful, inc. is the developer of Flipagram, an interesting tool for those who want to remember their best photo moments and create short videos to share with their beloved ones.
Not essential but well-designed and curious. Of course, watermark will be there if you don't pay.
Create short video stories from your photos, set to music you love!
GET FEATURED Use #flipagram when posting to have a chance to get featured on the @flipagram official social accounts!
Easy to create!
Add - your best moments.
Edit - your story by sorting, duplicating, or adding text to each frame.
Personalize - it with music, a title, filters, or adjusting the speed and length.
Share - #flipagram on social networks, Email, Text, messaging apps, blogs and more!
Flipagram Accounts Are Here!
+ Never lose your flipagrams
+ Save space on your phone
+ Edit your latest creation
Give life to your best photo moments
+ sitting on your phone
+ laying flat on Instagram
+ or hiding out in Facebook albums
Choose the perfect music
+ from your music library
+ from millions of free song previews
+ or buy full songs
Set the right timing & speed
+ Instagram (15 seconds)
+ Flipagram (30 seconds)
+ Time per flip to make a Flipagram of any length
Set your title or add text to any photo
+ Set font, color, size, location
Instant Preview
+ Watch your video and make changes before sharing
Share your #flipagram photo story with the world or anyone you choose:
+ Social Networks, Messaging Apps, and Blogs!
+ Email, SMS, or via Public Link
- Introducing Flipagram Accounts & Editing!
- Grab your favorite username
- Save all your Flipagrams in one place
- Free up space on your phone
- Edit your latest Flipagram
- Bug fixes and performance updates
- NEW FEATURE Photo Booth for creating selfie parties of you and your friends!
- Performance improvements and bug fixes
- Fixed bugs and crashes
Some lists where this application appears: Reviewed by Anna Grace, just my wish.
My pictures are good in it
Flipagram is the worlds best app to me and my girl!!!! Were girls this is my dads account
Not enough control. No transitions. Cannot adjust display length enough. Shame. Could have been good.
Let's me do whatever i what
This app does not work they should fix it
It's very good and super easy to use
This app rocks NOT it costs so much to play music on one clip


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A "multimillion-dollar" rain that soaked much of Texas last week rejuvenated parched crops and greened up lawns, but it put only a small dent in the unforgiving drought that has blanketed the state for three years."It was a lifesaver. I told them in church on Sunday it was the best rain I ever remember having," said Payton Scott, a Cisco farmer.Travis Miller, a drought specialist with the Texas A&M AgriLife Extension Service, called it a "July blessing.""It came just in time because we really needed it," he said. "It was a multimillion-dollar rain. It will make a huge difference in the cotton crop. It was perfect timing for the corn crop."The unusual July soaking dropped 1 to 10 inches across the state, but most of that moisture was sucked up by bone-dry ground and never made it to Texas' depleted reservoirs. Statewide reservoir storage was at 64 percent Thursday, down 2.2 percentage points from a month ago and 10 percentage points from a year ago, according to the Texas Water Development Board. Reservoirs in the Tarrant Regional Water District were 70.5 percent full Thursday, down from 71 percent July 19, according to the district's website. The district implemented outdoor watering restrictions June 3 when supply fell to 75 percent.One exception to the low-water trend was Lake Cisco, about 100 miles west of Fort Worth. It went from "way, way down to nearly filled up," said Scott, who got 6 inches of rain on one of his fields and 10 inches on another. Lake Cisco was 35 percent full a month ago and is now at 63.5 percent, according to the Water Development Board."I had some neighbors who swore they got 14 inches. We were sucking wind with our hay but with this big ol' rain, we're going to make a hay crop which we haven't done in two years," said Scott, who sells produce at the Fort Worth Farmers Market.But the downpours barely moved the Texas drought meter, with 99 percent of the state still abnormally dry and 67 percent mired in severe drought, according to the U.S. Drought Monitor released Thursday.The biggest relief was in the extreme and exceptional categories, both of which fell by 6 percentage points to 28 percent and 6 percent, respectively."We had some generous rains, but it wasn't a drought-buster. It was more like a brief reprieve," said Tom Bradshaw, meteorologist in charge of the National Weather Service office in Fort Worth. Another cool front arrives in North Texas on Friday with a chance of rain across the region into the night and possibly early Saturday, he said.Saturday will also be cooler, with temperatures in the high 80s or low 90s."Unfortunately, once you get past that point, it's looking pretty warm. We'll return to normal summer conditions next week with another upper-level high building over us. It's heralding August," Bradshaw said.The Climate Prediction Center projects above-normal temperatures in August and expects drought to persist across much of Texas through October.Nonetheless, the rains, which allowed some farmers to shut off their irrigation pumps for a few days, were particularly beneficial for cotton, hay, sorghum and corn, the state's top cash crops, Miller said."If you get 3 or 4 inches of rain, it makes a huge difference. Some people really benefited. An inch and a half of rain will last two or three weeks, and then they'll need another one," Miller said."But at this point, I think everybody will take anything they can get, especially in July," he said.
Steve Campbell, 817-390-7981 Twitter: @stevecamp


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Fresh asparagus, like so many other vegetables, is just delicious when grilled, and it's so very easy to do! For a flavor boost, we've marinated the asparagus, but if you're in a hurry, skip this step and just brush the spears with olive oil prior to grilling. To facilitate hassle-free cooking, try to select spears that are all about the same thickness.
Place the asparagus in a gallon-size ziplock bag or in a pan just large enough to accommodate the spears.
Place the oil, vinegar, lemon juice, garlic, salt and pepper in a glass jar with a tight fitting lid, and shake vigorously to combine. Pour the marinade over the asparagus, coating all surfaces. Marinate at room temperature for at least 30 minutes, preferably 1 hour. If marinating longer (up to 3 hours), place the asparagus in the refrigerator.
To cook, grill the asparagus directly over medium heat, turning once or twice with tongs, until they're crisp-tender, 4 to 8 minutes depending on the thickness of your spears. Serve hot, cold, or at room temperature.


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Bully victim Dylan Andrews set for UFC stardom
This Sunday, Dylan Andrews will meet Team Sonnen fighter Jimmy Quinlan
Image courtesy UFC
Kiwi born Aussie Dylan Andrews (15-4) was once the overweight kid in school that had even bigger troubles at home. Today he is in his physical prime and plans on carving out a legacy inside the UFC's Octagon.
Andrews left his job as a personal trainer, kissed his wife and two children goodbye and flew to the United States last year. He was promised nothing - all that he knew for sure was that he would be one of over 500 faces to try and earn a spot on the toughest reality TV show in the world - The Ultimate Fighter (TUF).
TUF locks a group of sixteen aspiring UFC fighters inside a house to battle each other in the Octagon, the winner leaves with a six-figure contract with the world's premiere MMA organisation.
It was a long road for Andrews before he found fame on reality TV. His parents had their own personal demons to battle with addictions to drugs and alcohol leaving Dylan to fend for himself as a youth.
The talented father of two was bullied by his peers growing up as he continued to gain weight, eventually shedding the kilo's while training mixed martial arts which opened the door for his future career path.
Andrews desperately wanted to be on TUF. Unsuccessfully flying State side twice already, the kiwi failed to make it onto the cast for the thirteenth and fifteenth season of the show as well as missing out on the Australian based series TUF: The Smashes after underperforming at 170 pounds (77kg).
This time Andrews made it to the final 32 but before you walk into the doors of the million dollar mansion, he had to win again. Andrews earned a hard-fought majority decision victory over Tim Williams (7-1) but failed to impress coaches Jon Jones (17-1) and Chael Sonnen(27-12-1).
Subsequently, the 33 year old was picked last on Team Jones. This would be a crushing blow to the confidence of most athletes but it fuelled Andrews to disprove his detractors:
"It motivated me more than anything to get in there and show them how wrong they were," Andrews told MMA Kanvas.
"I was thinking 'this is so good. These people don't know anything about me, they haven't done their homework and they underestimated me based on my first fight', which I didn't think was that bad, but that didn't matter," he said.
While he was fine with his peers underestimating his abilities, he wasn't going to be pushed around behind closed doors in training either.
"In the first the sparring session, that was my time to let everyone know that you can't walk over me and talk down to me, I'm just as much of a threat to you as anyone here or on the other team. I'm a nice person and I respect everybody but I want the same in return and after the first training session I let everyone know where I stood," Andrews revealed.
Dylan Andrews gets his hand raised by referee Herb Dean after a tough decision victory in The Ultimate Fighter - Image courtesy UFC.
Known as "The Vilain", Andrews began as a dark horse but steadily made it known that he was a force in the middleweight field before losing to Jamaican wrecking machine Urijah Hall in the semi-finals.
"(My performance against Hall) was sh******. I didn't make things easy for myself, I went the distance in my fights to get in the house, went the distance against Zac (Cummings), went three rounds with Luke (Barnatt) then five days later I fight Uriah," he said.
To make matters worse for the New Zealander, fighting to get in the house he sustained an injury to his shoulder that didn't heal correctly. He also cracked his ankle in three places fighting Cummings in the quarter-finals - but he never complained and always looked positively towards the future.
"No excuses, he was fresh and I wasn't. All these people were saying 'don't be scared' but I wasn't scared, trust me. I don't want to take anything away from Uriah (Hall) but he did so well to finish people early and I made things hard."
His dream since he found martial arts as a teenager was to fight in the UFC. This Sunday afternoon, he gets the opportunity to fight inside the Octagon against Team Sonnen fighter Jimmy Quinlan (3-0) but understands it all could end as quickly as it started.
"He's 100 percent a wrestler. We know what he's going to do, he's going to chuck a couple of punches in there to set up a takedown. Obviously my game plan is to stick and move and not be a target and put pressure on him," he said.
"If I can't finish him in the first then it will be in the second, that's my prediction - by TKO. He's a great wrestler but I've trained so hard for this fight - this is mine."
Check out our live coverage of Dylan's fight, together with the rest of the TUF 17 fight card this weekend.
> Want more Aussie MMA and UFC news? Like our Facebook page.
'Superfight', Jon Jones and Anderson Silva sparring at UFC Gym
Chael Sonnen signs deal with ESPN
Record setting: UFC Sydney the greatest fight night in history
Interview: Dylan Andrews' opponent Alvey comments on strange KO win
Dylan Andrews predicts 'war' ahead of middleweight bout
'WWE offered me $5 million', Chael Sonnen
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2'My most painful fight.' Would Urijah Faber consider a rematch with Jose Aldo?
3UFC: Swanson vs. Edgar - live results and blog
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5Edgar dominates Swanson, scores record-breaking UFC win
6Video: Victorian Government launches stunning campaign against 'cage fighting'
7Free fight: GSP vs. Johny Hendricks at UFC 167
8UFC Sydney winner Iaquinta meets fan-favourite Lauzon in February
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2On the eve of the Victorian election, Labor unleashes on 'ridiculous' cage ban
3'MMA's sexiest fighter' in $100K brawl
4Watch: Paige VanZant's fancy fightin' moves
5UFC stats suggest Edgar will dominate Swanson on the feet
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8Edgar would be 'disappointed' if Conor McGregor scored title fight
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10Lineker vs. McCall: Top UFC flyweight bout back on again


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600 Corporate Drive, 190, Ladera Ranch, CA 92694
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6.4 Miles
(949) 481-5660
26300 La Alameda Ste 280, Mission Viejo, CA 92691
Products: Accelerated Sports Healing, Advanced Sports Pain Management, Ultimate Anger Mastery, The Teache...
Services: Psychotherapy, Sports Excellence Training, Couples Therapy, Family Therapy, Life Skills Trainin...
Latest review: "I was desparate and thought my life would continue to be miserable after my divorce. I coul..."
15.8 Miles
(877) 516-4380
Serving Irvine, CA
Services: Hiv Testing And Std Testing, Herpes Tests, Syphilis Tests, Chlamydia Tests, Gonorrhea Tests, He...
Latest review: "They listened to my concerns and made sure that I only got the testing that I needed. The t..."
17.0 Miles
(949) 222-2722
2500 Alton Pkwy Ste 101, Irvine, CA 92606
Products: Open 7 Days A Week, Walk-in Welcome, Family Practice, Internal Medicine, Cardio Pulmonary, Open...
Services: Urgent Care, Medical Clinic, Family Clinic
Latest review: "I've been here twice and found it very convenient. This place offers the opportunity to rece..."
12.7 Miles
(949) 727-3315
36 Mauchly Ste A, Irvine, CA 92618
Latest review: "Anthony Bisaccia is the director of the California Rehabilitation and Sports Therapy Clinic ..."
23.4 Miles
(714) 839-9999
15643 Brookhurst St, Westminster, CA 92683
Services: Skin Care
Latest review: "I come here from time to time to get my facial done. It's great and great price as well. I ..."
6.5 Miles
(949) 643-9111
27231 La Paz Rd Ste A, Laguna Niguel, CA 92677
Latest review: "the doctors are good but the staff is unfriendly."
17.4 Miles
(949) 584-3149
2075 Newport Blvd, Costa Mesa, CA 92627
Latest review: "Testing on jhsdjfsgfsd�dkldjlgfg tropoc dfsdfjhfs"
2.4 Miles
(949) 489-9112
32312 Camino Capistrano, San Juan Capistrano, CA 92675
Latest review: "I do not understand how a doctors office can function the way Ross Medical does. I have been..."
6.1 Miles
(949) 364-6600
27882 Forbes Rd Ste 202, Laguna Niguel, CA 92677
Latest review: "I was tested their Irvine sleep center. Which is in the Doctors office and the filters in t..."
6.5 Miles
(949) 365-8836
26421 Crown Valley Pkwy Ste 140a, Mission Viejo, CA 92691
Services: Colonoscopy, Endoscopy
Latest review: "I would like to write a comment on my experience Dr. Chaurasia, one of the first questions h..."
6.9 Miles
(949) 218-1357
800 Corporate Dr Ste 100, Ladera Ranch, CA 92694
Latest review: "I went here in summer 2011 and paid upfront for my service. When I got my second bill severa..."
20.1 Miles
(714) 835-4330
1444 S Main St, Santa Ana, CA 92707
Latest review: "This medical office will try to charge you for things such as "come to the office to review ..."
20.8 Miles
(714) 975-7950
999 N Tustin Ave #201, Santa Ana, CA 92705
Latest review: "Dr. Barri is great. He's very nice, personable and knowlegable. That being said? His staf..."
21.8 Miles
(714) 836-5690
1125 E 17th St, Santa Ana, CA 92701
Latest review: "This is a clinic which is subsidized by SSDI. They make their money by spending 5 minutes w..."
20.7 Miles
(714) 966-6624
3100 W Warner Ave, Santa Ana, CA 92704
Latest review: "I cannot actually say if this facility is any good. I tried contacting them to ask a few qu..."
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text:
Siesta says good-bye to Sunsets on the Key
Date: 08/11/2011
Currently 2 Responses
- 1.
- My family and friends recently spent a week at Sunset on the Keys for our daughter's wedding. It was a comfortable, pretty little place, and was a wonderful venue for our wedding reception. Everyone had a wonderful time, with no real problems to speak of...however, we DID have problems with the management of the establishment, who informed us that we 'broke this, and ruined that, etc.'. We tried to follow their rigid rules and regulations, but it seemed like we were under constant attack, and were told we had been "confrontational" since we arrived! Our guests, who were staying at Sunsets, were good, decent people who wanted nothing but good memories for the bride and groom. Now, presently, if the guests at Sunsets are unhappy and unwilling to return, I highly doubt it is because of "incidents in the Village"...I would say it is more likely because of the stringent, less- than- cordial attitude of the present front desk managment team!
- 2.
- I think the truth really needs to be told. If the Pelican had done just a little research, they would have found out that Sunsets has been for sale for OVER four years. They have been wanting out for a very long time. If you were to ask EVERY resort owner in or around the village, you would find that business has been up for the last several years and up over 20 percent this year alone. All they have to do is lower the price to a realistic number and it will sell. It's worth less than half of what they are asking for it.
- Nov
26 One Touch Art and Bedding
8:00 am - 6:00 pm
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26 Thanksgiving Eve Service-Traditional Service
7:00 pm - 6:00 am
- Dec
3 Advent Study
7:00 pm - 8:30 pm
- Dec
6 17th Annual Jingle & Jog Road Race and 1 Mile Fun Walk
8:00 am


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The officer-involved shooting of Michael Brown in Ferguson, Missouri is symptomatic of nationwide problems regarding the relationship between law enforcement agencies and the communities they're supposed to serve and protect, Chuck Samuelson, executive director of the ACLU-MN, tells us."A lot of the ... More >>
Over the course of the past few years, our local bar scene has been on a serious upswing. New restaurants are incorporating trendy cocktail bars into their floor plans; taprooms come standard with any upstart craft brewery; and just on the horizon, we'll have a wave of craft cocktail rooms as part o ... More >>
Metal as a genre transcends all parts of the world and breaks all cultural and language barriers, from North and South America, to Europe and even Asia. From the early days of metal, and Judas Priest's classic 1979 live album Unleashed in the East (recorded in Tokyo), the music has always been popul ... More >>
Some of the best drink shakers in town have taken a turn behind the bar at Bradstreet Craftshouse. Now they're getting together to toast their former haunt at a special fifth anniversary event on Sunday, April 27, and you can join them if you nab a ticket in time.See also:Bradstreet Crafthouse makes ... More >>
Robbinsdale is quickly gaining a lot of national attention and this time it has nothing to do with the Travailian revolution that's been going on over there. This week, USA Today named St. Petersburg Restaurant & Vodka Bar to its list of the 10 best vodka bars in the country. See also: ... More >>
Just when we thought the smoke had cleared from a week of Twin Cities bars blowing up on the national scene, another one goes and finds its way onto another selective list. This time, Northbound Smokehouse in South Minneapolis has landed on to USA Today's list of the 20 best brewpubs in the U.S.&nbs ... More >>
The only obvious winner to come out of the Target data breach: newspapers. This week, Target is running full-page advertisements in major dailies across the country, apologizing for a massive theft of credit card information of an estimated 40 million shoppers. SEE ALSO: Massive Target data brea ... More >>
Early next year, the Star Tribune will begin printing the papers of its biggest daily news rival, the Pioneer Press. That's like Coke bottling Pepsi. But in making the announcement today, the Strib noted that it's not uncommon for papers in metro markets to do this. For instance, the Dallas Morni ... More >>
-- Update at bottom --Yesterday, Michele Bachmann compared Obamacare to crack cocaine. Today, our old friend Chris Fields might've done her one better.SEE ALSO: Supreme Court upholds Obamacare: Top 10 Twin Cities tweetsFields, who lost a congressional race against Keith Ellison last year and now ser ... More >>
The latest Twin Cities' food & drink news just keeps rolling off the presses. Here's a few of the week's top stories from Hot Dish.~Lakeside concessions put on some fancy-pants at Lake Nokomis' Sandcastle. Take our tour and read the review.~Nothing says summer louder than a fruity rum ... More >>
Eleven-year-old Riley Bester almost met his demise while taking in the snowmobile jump competition at the X Games in Aspen, Colorado last night.SEE ALSO: High school wrestler crushed by falling light fixture during match, survives [VIDEO]Bester and his father traveled from Prior Lake for the event. ... More >>
According to a new study, Minnesota is far and away the healthiest state in the Midwest and the fifth-healthiest in the country -- but that's not to say there isn't room for improvement. LISTS LOVE MINNESOTA:-- Minnesota is the least miserable state, according to Bloomberg-- Minnesota is the state o ... More >>
SEE ALSO:-- The Onion's "Bachmann Thankful No Americans Died In Sikh Shooting" story dupes dozens-- Michele Bachmann waves bag of gay-unfriendly Chick-fil-A [VIDEO]-- Michele Bachmann is making shit up in her latest fundraising e-mailDuring an RNC interview with USA Today, Michele Bachmann offered u ... More >>
About two months after he exited the Republican presidential race, Pawlenty for President announced it had outstanding debts of about $454,000.Those debts are now paid off, thanks in large part to Pawlenty's sugar daddy and the presumptive 2012 GOP presidential nominee, Mitt Romney. USA Today report ... More >>
The real reason that Bon Iver won't be performing during the Grammy Awards on February 12 has nothing to do with an ugly poster and a dusty promotional commercial. According to newly announced Sasquatch headliner and this weekend's Saturday Night Live musical guest Justin Vernon, the communicatio ... More >>
Now the left and the right are conspiring against Bachmann.Talk about turning lemons into lemonade. Right wing news site The Daily Caller did a hit job earlier this week on Michele Bachmann, calling her out for hypocrisy over her family farm subsidies and the earmarks she's won for her distr ... More >>
The Juvenile Justice FundKaffie McCullough admits they needed scary stats to get funding.This week's cover story debunks a bogus study on juvenile prostitution that was used to demonize Craigslist and censor its adult classified ads. The problem is that the study is based on a seriously flawed m ... More >>
CNN, USA Today, and other media organizations got fooled
Taco Bell newspaper ad says thanks for the fake beef lawsuit.In response to a lawsuit alleging fake beef at the border, Taco Bell has taken the unusual step of running a full-page ad in newspapers nationwide headlined, "Thank you for suing us."The ad ran yesterday in USA Today, Wall Street Journa ... More >>
Zagat's declares them manly and tasty.Manny's Steakhouse, housed in the W Minneapolis Hotel, proves that hotel fare in the Twin Cities need not be boring or bland. Zagat listed the Best Hotel Restaurants in 25 Big Cites (in the U.S.) and Manny's came out on top in Minneapolis. USA Today picked up ... More >>
A hunch paid off for Fox Sports.The amazing video of the Metrodome bubble groaning under the weight of Saturday's blizzard, and finally bursting and deflating, was the result of a hunch by Fox Sports, and an on-the-scene tip.
Charles Barkley, Freudian slip Hall of Famer.We know that Charles Barkley doesn't think he's role model. He's blown millions of dollars gambling, after all. He's a convicted drunk driver. He's spat at fans. So the NBA Hall of Famer is just the guy you want riding to Brett Favre's rescue. Th ... More >>
I've had some luck with viral marketing. rob barrett Two years ago I shot a little cooking vid in my Eden Prairie kitchen, put it up on YouTube, and within a year or so I had been on the Today show, in the New York Times and USA Today, on countless TV cooking segments, and many other media ... More >>
Sarah Palin's coming to town to help Michele Bachmann raise money for her re-election campaign. Sean Hannity's pimping his new book here. The so called "Tea Party Express" plans stops in St. Paul and Duluth. Goodness, what more could a Minnesota conservative hope for? What about a photo op wi ... More >>
"He's in stable condition and should be released soon," UFC President Dana White said.
New Banner Pilot, Marduk schedule TC date, & Owl City, Aby Wolf & Black Blondie coverage.
Show of hands: How many of you feel like "an emotional roller coaster" while you wait for your pizza delivery?
The local mobile kitchen is making headway using social media and tweeting about their treats.
This one has $9 tickets! That is if you have any reason to fly to Toledo, Ohio or Melbourne-Vero Beach, Fla.
Gov. Tim Pawlenty plans to unveil a state spending Web site today that could help policy wonks, journalists, and other interested folks track Minnesota tax dollars at work.
Coleman's campaign says Franken has "no regard for the Minnesota election process".
The new movie, set in New Ulm, Minn., is so bad that USA Today said it might be the worst flick ever.
Twins Director of Scouting Mike Radcliff herds the bird dogs and keeps the information flowing
Student essays frequently used as profiling tools
Bankruptcy as the airlines' last best business tool There's been a flood of good stories about last week's simultaneous bankruptcy filings by Northwest and Delta--much of it published in cities where neither airline is the hometown carrier. My favorite is a piece in last Thursday's issue of the Ari ... More >>
We've all had it happen. Your best buddy in elementary school moves away. There are vows to stay in touch, addresses exchanged, pictures taken. Then... bupkiss, nada, end of story. In a recent Sports Illustrated interview, former Vikings wide receiver Randy Moss bemoaned the loss of his close relati ... More >>
Barbara Carlson says she's ready for prime time, but some local radio stations would rather keep her off the air.
USA Today, Tomorrow the World: Inside the only humor publication that matters


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28.12.2012 - 14:01 | Source: PA Sports
Wenger rules out Ba swoop
Arsenal manager Arsene Wenger has ruled out a move for Newcastle striker Demba Ba.
Ba has been on top form for the Magpies this season, scoring 11 goals to add to the 16 he bagged last term. Toon boss Alan Pardew admitted on Thursday that Ba would be sold if he did not remove the £7.5million release clause in his contract.
"I like Demba Ba, yes," Wenger said ahead of his team's match against Newcastle. "I don't think [this] is the right place to speak about that, because he plays against us. I wouldn't like to put Newcastle or us or him in an uncomfortable position. If you ask me 'do we sign Demba Ba?' I say no."
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A unique discussion featuring John Yoo, Marc Thiessen and Andrew McCarthy.
Terrorism, Witch Hunting the CIA, and National Security
Obama's "Stunning Naiveté"
Deborah Weiss, Esq. is a regular contributor to FrontPage Magazine and the Washington Times. She is a contributing author to "Saudi Arabia and the Global Islamic Terrorist Network" and the primary writer and researcher for "Council on American Islamic Relations: Its Use of Lawfare and Intimidation." You can find more of her articles on www.vigilancenow.org
When Israel Stood Up to Washington
Smearing Ralph Peters
Rich Trzupek is a veteran environmental consultant and senior advisor to the Heartland Institute. He is the author of the new book Regulators Gone Wild: How the EPA is Ruining American Industry (Encounter Books).


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Unusual magnetic structure could lead to novel memory devices
In conventional ferromagnets, the individual magnetic moments of the atoms that together comprise the magnetism of the material are all aligned parallel, pointing in a common direction. In some magnets, quantum-mechanical interactions between the electrons of a material or the presence of internal electric fields, for example, mean that the magnetic arrangements are more complex. Now, a rare arrangement of magnetic moments, so-called skyrmions, has been directly imaged by a team led by Yoshinori Tokura of the RIKEN Advanced Science Institute, Wako. Tokura and his colleagues from RIKEN and other research institutes in Japan and Korea confirmed that skyrmions are very stable and that their manipulation could form the basis for novel magnetic memories or electronic devices1.
A skyrmion can be envisaged as a vortex-like arrangement of magnetic moments that, towards the center of the structure, increasingly twist and bend in downwards direction. In earlier experiments by other research groups, the existence of skyrmions had been inferred indirectly but efforts to image them, and to confirm their structure, failed owing to their small size with diameters of around 90 nanometers.
Tokura and his team accomplished their direct observation of skyrmions by using a Lorentz transmission electron microscope, which is suited to image magnetic structures at very high resolution. Previously, physicists considered this type of experiment impossible because observing skyrmions would require the application of external magnetic fields that they thought would disturb the imaging process of the microscope. The team realized, however, that this problem could be overcome by applying the external magnetic fields perpendicular to the imaging lens of the microscope. Tokura says that this led to the breakthrough that allowed them to show the emergence of skyrmions unambiguously.
In addition to observing the expected periodic arrangement of many skyrmions, the researchers were able to observe isolated skyrmions and establish that they are also stable entities. The manipulation of individual skyrmions could find application in novel magnetic memories or in electronic devices, Tokura notes.
Realization of such applications, however, still requires substantial work. Thus far, skyrmions have been observed only at temperatures of around 40 Kelvin. In future, we not only need to find new materials where skyrmions are stable at room temperature, but also find ways to manipulate their motion through electromagnetic effects, explains Tokura. He says that a number of known oxide magnetic materials could fulfill these criteria and may eventually lead to skyrmion-based devices.
Source: RIKEN /...
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US urges Russia to avoid risky action on Ukraine
Thursday, February 27, 2014
BRUSSELS - The U.S. Defense Secretary Chuck Hagel urged Russia on Thursday to avoid any action on Ukraine that could be misinterpreted.
Hagel told a press conference, after attending a NATO defense meeting, that Russia must be transparent about its military activities on its border with Ukraine.
"This is a time for very cool, wise leadership on the Russian's side, and on everybody's side," he said.
Hagel also reaffirmed that the U.S. support for Ukraine's territorial integrity and called on all nations to avoid provocations.
Tensions heightened on Wednesday after Russia ordered a military drill in Crimea, where the country maintains a sizable military presence.
Copyright © 2014 Anadolu Agency
World News:
Blast rocks college in Nigeria's Kano; casualties feared
France: Six held over 'recruitment of female jihadists'
Death sentence overturned for Bangladesh Islamist leader
Polls show pro-Scottish independence gains
Ex-MP killed in clashes in Libya's Tripoli


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brijchhabra Started The Discussion:
Dear All, Please send me the Form-9 & Ownership form used for PF purpose,thks
Ajay Shukla - Member Since: Jun 2009
Dear Sir,
Form-9 Book can be obtained from the PF Office only, it is sent by the EPFO at the time of coverage along with coverage letter to the establishment. Second copy may be got from office only. Form-5A (Ownership Form ) can be download from the site easily.
Ajay Shukla
Labour Laws Consultant, Kanpur
Please find the attachment of pf form 9 and ownership form ( 5a) Jagjeet
find the attachment of form 9 and form 5a ( ownership form)
sj01071984 - Member Since: Apr 2010
Dear All, Recently i have obtained the pf registration no. for my organisation. 1. i need to submit the form 5A revised. but i have not informed by the pf office that i have to submit that.
Aryan Prem - Member Since: Aug 2010
The PF Office will not inform regularly. You should be aware of this rules & regulations. You will only be caught at the end (when you are submitting the 3A & 6A). I suggest you to submit the necessary document in time.
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