text:
AFC Update: Roster Struggles Loom Ahead Of NFL Preseason
With July winding down, and the inaugural preseason game just one Sunday away, here's a look at the latest events and goings on in around the AFC…
AFC Update: Training Camps Open, Teams Prepare For NFL Season
The country finds itself in the midst of seemingly unrelenting heat. With fantasy drafts beginning to also heat up, here's the latest news from around the AFC…
AFC Update: Arrests And Legal Issues Continue Across NFL
With the first preseason game just a few Sundays away, here's a brief recap of the events occurring around the AFC.
Know Your Foe Part 11: Texans Versus Jaguars
Mark Long, Associate Press, joined The Fred & Ted Show for Know Your Foe to give insight on the Jacksonville Jaguars. Long discussed the current state of the team, players, and more.
AFC Roundup: Quarterback Battles Heat Up Across NFL
As many of us celebrated the birthday of our great nation this week, the NFL activities still continued in full force. Here's a quick review of the events which transpired this week in the AFC…
AFC Roundup: Training Camps, NFL Kickoff Days Away
As July begins, and kickoff weekend just 67 days away, much has happened in the NFL in the past week. Here's a closer look at the headlines from the AFC squads this past week.
Texas A&M's Joeckel Selected Second By The Jaguars
HOUSTON (CBS Houston) – Texas A&M left tackle Luke Joeckel is selected second overall by the Jacksonville Jaguars. Joeckel, who many projected to be drafted first, was bypassed by the Kansas City Chiefs for the number […]
Greg Jones Is Better Than Vonta Leach
Jeff Lageman joins MaD Radio to talk about what the Jaguars could be looking to do with the second pick in tomorrow's draft.
The Texans May Surprise You With Their First Pick
Paul Kuharsky, ESPN's AFC South expert, joins MaD Radio to tell us what we should look for in the draft tomorrow.
AFC South: How Do The 2013 Schedules Stack Up?
HOUSTON (CBS Houston) – The Texans will be chasing their third consecutive AFC South Division championship in the 2013-14 season. Now that the 2013 NFL schedule has been released, predictions have started rolling in with […]


text:
I know 7 of you are probably gonna wanna jump in and say it's impossible to say and bla bla...but here's what I want to know:
I'm new to working out and want to set some specific goals. Since I never worked out, I would consider myself to be weak. I want to get to a point where I can say I'm "decently strong" After doing some research I read from multiple sources that benching 1.5x your body weight is considered strong, so I set my goal to be able to get my bench up to 1.5x my body weight. My question is, what is considered "decently strong" for a one arm dumbbell curl? I want something to set as a goal. I'm a little dude. 5'4, 130 pounds.
- 24/7 Customer Service 1-877-991-3411
- Contact Us
- Need Help?
- View Cart
Closed Thread
Results 1 to 20 of 20
Thread: How much should I curl?
Similar Threads

subset: commoncrawl


text:
Welcome BARE International Evaluator!
BARE CARES Toys For Tots Raffle'Tis the season to give to those who need it the most. Join BARE in their efforts to give a new toy this holiday season to a child in need by participating in the BARE CARES Toys For Tots Raffle. All toys received will be delivered to Toys For Tots during the first week of December. For every toy you send while performing your USPS shop, your name will be added into the raffle. Raffle winner will win a $75.00 bonus in their payment in December. Warm a child's heart this season by sending a package! Click here for more information
BARE International highly recommends against our evaluators using @AOL, @HOTMAIL, or @YAHOO email addresses when registering with BARE. These providers have been noted to block email coming from Apollo or deliver to Junk/Spam folders, preventing our evaluators from receiving alerts, communication about assignments, and exciting new job postings.
BARE International is pleased to announce that our popular Referral Program is now available in over 70 countries. This is a fun and easy way to email your friends and family about registering as an Evaluator for BARE. If they successfully complete assignments you will receive referral points which turns into cash for you.
Click here for more information!
For News and Announcements, Tutorials, FAQs, and to learn more about BARE International please visit: www.bareinternational.com
To register as an Evaluator, click here: New Evaluator Registration
Join us on Facebook!
Join us on Facebook!


text:
By Sport
- Selected:
- All Sports
- Selected:
By Section
By Columnist
By Insider
- Selected:
Non Insider
- All Insiders
- Selected:
By Player
By Team
- Selected:
Seattle Seahawks
- All Teams
- Selected:
140 results for "james walker"
James Walker
E-mail | Chats | NFL Nation
- A Temple graduate and Hyattsville, Md., native who lives in Miami
- Joined ESPN in 2008
Games Dolphins fans should monitor SundayJames Walker
The Miami Dolphins beat the Buffalo Bills Thursday night to improve to 6-4. They are currently the No. 7 seed, which is just outside the AFC playoff field. Here are other games worth keeping an eye on Sunday: Game No. 1: Seattle Seahawks (6-3) ...Blog | November 16, 2014
Jamar Taylor has high expectationsJames Walker
DAVIE, Fla. -- Miami Dolphins second-year cornerback Jamar Taylor looks quicker and more explosive than he did a year ago. For the first time in his NFL career, he enters offseason workouts 100 percent healthy. The Dolphins drafted Taylor in the s...Blog | June 07, 2014
Dolphins' Jamar Taylor ready to reboundJames Walker
DAVIE, Fla. -- Miami Dolphins second-year cornerback Jamar Taylor was all smiles this week during the opening of organized team activities. For the first time in his NFL career, he is 100 percent healthy and happy. Taylor, a 2013 second-round pick...Blog | May 28, 2014
Poll: Will Ryan Tannehill make the leap?James Walker
On Wednesday, Miami Dolphins quarterback Ryan Tannehill said in an interview with ESPN's Keyshawn Johnson that he knows he must have a big year in 2014. Tannehill, a former No. 8 overall pick, is 15-17 in his first two seasons. It also doesn't hel...Blog | April 10, 2014
What Revis signing means for DolphinsJames Walker
The New England Patriots' stance atop the AFC East got stronger Wednesday night as the reigning division champs signed five-time Pro Bowl cornerback Darrelle Revis. He returns to the AFC East after spending one year with the Tampa Bay Buccaneers. ...Blog | March 13, 2014
Poll Friday: Is Ryan Tannehill the answer?James Walker
Miami Dolphins starting quarterback Ryan Tannehill could be down to his last season to prove he's the long-term solution. Tannehill is just 15-17 in two seasons, and Year 3 could be make-or-break for the former first-round pick. But it's time for ...Blog | February 14, 2014
Wilson leading Tannehill, 2012 QB classJames Walker
Here is a memo to Miami Dolphins quarterback Ryan Tannehill and the rest of the 2012 quarterback class: Russell Wilson is now leading the pack. Andrew Luck has the stats. Robert Griffin III has the hype. Tannehill also has the first-round status. ...Blog | February 03, 2014
It's time for the Ted Wells reportJames Walker
MIAMI -- The Richie Incognito-Jonathan Martin bullying scandal is back in the news after Martin spoke this week to NBC Sports. But Martin's teammate, Incognito, is not letting the opportunity pass to get his side of the story out. Incognito's lawy...Blog | January 30, 2014
Two former Dolphins in Super Bowl XLVIIIJames Walker
The Miami Dolphins haven't won a Super Bowl in 40 years. However, the Dolphins have two former players who are participating in this year's Super Bowl and have a chance to win their first title. Former Miami receiver Wes Welker of the Denver Bronc...Blog | January 28, 2014
NFLN survey/popular coach: DolphinsJames Walker
ESPN.com's NFL Nation surveyed more than 300 players on a variety of topics. Our latest survey focused on head coaches in NFL. Here was our poll question: Who is the head coach players would most like to play for? According to our results, Seat...Blog | January 28, 2014
Hope and Concern: New York JetsJames Walker
The AFC East blog continues it "Hope and Concern" series in the division. Here are the biggest reasons to be hopeful and concerned about the 2013 New York Jets: Biggest reason for hope: General manager John Idzik The Jets began the offseason...Blog | May 14, 2013
Morning take: Patriots' draft shortageJames Walker
Here are the most interesting stories Sunday in the AFC East: The New England Patriots only have five selections in this year's NFL draft. Morning take: The Patriots are usually the opposite. But poor decisions to trade picks for veterans like...Blog | April 07, 2013
Jets, Darrelle Revis past point of no returnJames Walker
Sometimes relationships reach a point where there is no going back. The partnership is too fractured. Too much baggage and too many ill feelings make things unworkable. The New York Jets have reached that stage with four-time Pro Bowl cornerback D...Blog | April 05, 2013
Report: Bills sign DT Alan BranchJames Walker
The Buffalo Bills reached a one-year, $3 million agreement with former Seattle Seahawks defensive tackle Alan Branch, according to Jason LaCanfora of CBSSports.com reports. Branch will provide immediate depth and size to a talented rotation that alre...Blog | April 02, 2013
Poll results: Bills should draft Geno SmithJames Walker
The Buffalo Bills are searching far and wide for their long-term solution at quarterback. In the past week, Buffalo had private workouts with former Florida State quarterback EJ Manuel, Oklahoma's Landry Jones and Geno Smith of West Virginia. Buffalo...Blog | March 28, 2013
David Garrard was the best Jets could doJames Walker
Quarterbacks Mark Sanchez versus David Garrard in training camp? That prospect became a reality when the New York Jets agreed to terms with Garrard on Monday. Garrard, 35, is in the twilight of his NFL career. But Garrard does have a career's wort...Blog | March 11, 2013


text:
Listen Live
Listen On Your Phone
Audio Vault
Photo Galleries
Sheryl Stewart
Daria, Mitch & Ted
Mitch's Mutts
Contest Rules
National Contest Rules
Community Events
Post Your Event
[1Thing] Portland
Be Well Northwest
Z - OLD - Mitch's News of the Weird
Here are a few images from some of our favorite "News Of The Weird" stories! But before scrolling down....remember, MANY of these images are extremely disturbing!! Are you sure you really want to look?? Got a story suggestion or a News Of The Weird Tip?? Drop me an email! firstname.lastname@example.com!!
News of the Weird is brought to you by
AAA Heating and Cooling
Skyrider Airplane Seats
by News of the Weird
posted Sep 13 2010 1:40PM
If you think flying is uncomfortable now....just wait until the airlines start installing the Skyrider saddle seats in planes! The manufacturer claims that if cowboys can spend eight hours a day in a saddle on a horse, we can surely spend a couple of hours in the air in a saddle. And the airlines love 'em because they can squeeze lot more of us onto a plane if they install these saddle seats. Uggggh!
Back To Blog
Skyrider Airplane Seats
Please Enter Your Comments Below
Why not just get rid of the seats and overhead compartments, and make it standing room only......squeeze us in like cattle?
school grants
My cousin recommended this blog and she was totally right keep up the fantastic work!
Title :
Comment :
Please enter the text as it is shown in the box below :
Refresh Image
advertise with us
Recent Posts
Please Help Oscar Find His New Loving Family!!
Mitch Elliott
Nov 21
Oscar is my name, and I'm looking forward to finding a lifelong home with people who love and respect me for who I am. Once I'm feeling safe and secure in my new home, I'll love you like no other. Getting to that point might require some...
Read More
Kids Get Caught Making Huge Mess With Paint
Nov 20
Snow Blows Doors Off House!!
Nov 20
Dr Chan with Daria Mitch and Ted 11-12-2014
Shannon Sonderen
Nov 18
Brody Is Looking For His New Loving Family!!
Mitch Elliott
Nov 14
Meet Brody! He is a sweet and older fella that can't wait to find his new best friend in life. This handsome guy is looking for a place to call his own and a companion to spend lots of time with. Brody would enjoy going places with you and...
Read More
Buzz-worthy News
News of the Weird
Sheryl Stewart
Blog Tag Cloud
No Tags Found !
Nov 2014
Oct 2014
Sep 2014
Aug 2014


text:
Montreal City Breaks
Flight time approx 7 hrs
Montréal Short Break
This fantastic short break to Montreal gives you the perfect base to explore all that this vibrant and exciting city has to offer.
Montreal is one of Canadas most multi-cultural cities and you can enjoy exploring the colourful entertainment, local cuisine and friendly communities that you will find here.
- Return flights
- 6 Nts Le Centre Sheraton, Montréal
Call us to book!
0207 616 9184 (London) / 0141 223 7517 (Glasgow)
Montréal & Québec City Break
This short break takes you to explore the very best of Quebec in two of its most beautiful cities, Montreal and Quebec City.
Montreal is a vibrant city and you can enjoy the multi-cultural spirit that runs throughout, indulging in the local cuisine and entertainment. Then you will move onto Quebec City with lots of lovely architectural wonders and historical stories to unravel.
- Return flights
- 3 Nts Le Centre Sheraton, Montréal
- 3 Nts Chateau Laurier, Québec City
Call us to book!
0207 616 9184 (London) / 0141 223 7517 (Glasgow)


text:
Learn - iPad iOS 5 Edition
Get the most out of your iPad with our iPad iOS 5 video training course App! Great for anyone with a new iPad or wanting to get more out of an iPad you have had for a while.
•3+ Hours of iPad Video Tutorials!
•Over 40 lessons on everything (Not just new features!) it takes to use iOS 5 on your iPad.
•Direct screen recordings. No hand moving around in front of the screen blocking your view!
•Take notes about what you have learned, the App auto-saves them and lets you print them out as one PDF!
•Simple interface that makes is easy to navigate through the course.
•The viewer is guided the with zooms and highlights of what is being discussed.
• Learn general use of the iPad, settings and all of the built in Apps.
The voice and guide behind this training App is Drew Swanson. Drew is a 20+ year Mac user and an iPad user since its introduction in 2010. Since 2007 Drew has been a member of The Apple Consultants Network, working in the Boise Idaho area to provide support and training to Mac users at their home and business. In 2009 Drew started TheMacU to provide video training courses to Mac users anywhere in the World.
Course Outline…
-App Introduction
A. Getting Started with the iPad (About 48 minutes)
1. The iPad Interface
2. Using Multi-Touch
3. Syncing with iTunes
4. Downloading & Managing Apps
5. Multitasking
6. Settings
7. iCloud
8. Notification Center
B. Core Apps (About 139 Minutes)
1. Safari
•Introduction to Safari
2. Calendars & Reminders
•The Calendar Interface
•Adding Calendars & Events
3. Contacts
•The Contacts Interface
•Creating & Editing Contacts
4. Notes
•Using Notes & Working with Text
•Using the iPad Keyboard
5. Mail
•Mail Part 1
•Mail Part 2
•Mail Part 3
6. Messages
7. Music & iTunes
•Music Introduction
•Creating Playlists
•Using iTunes
8. Camera & Photos
•Taking Pictures & Videos
•Viewing & Sharing Photos
9. Videos
10. YouTube
11. Maps
12. Newsstand
13. iBooks
•Using the iBooks App
•Viewing Books
14. iTunes
15. Game Center
16. Photo Booth
C. Extras (About 10 Minutes)
1. Home Sharing
2. Sharing Files through iTunes
3. Importing Photos
What's new
-New playback features, variable speed and 30 second replay!
-Dual full screen modes. View only the video in full screen or the full App interface with lesson list and video!
-Mark lessons as favorites!
-Bug Fixes
Share with Others
- Last changed:
- Dec 29, 2012
- Category:
- Education
- Developer:
- Swanson Digital, LLC
- Version:
- 3.0
- Size:
- Current Version Average Rating:
- No data
- All Versions Average Rating:
- No data
- Other Apps By This Developer
• Learn - Aperture Edition
• Learn - Final Cut Pro X 10.1 Edition
• Learn - iBooks Author Edition
• Learn - iMovie 10 Edition
• Learn - Intensify Edition
• Learn - iOS 8 Core Concepts Edition
• Learn - iPhoto '11 Edition
• Learn - iPhoto Edition
• Learn - Keynote Edition
• Learn - Mac Edition
• Learn - Numbers Edition
• Learn - OS X Mavericks Edition
• Learn - OS X Yosemite Core Apps Edition
• Learn - OS X Yosemite Core Concepts Edition
• Learn - Pages Edition
• Learn - Photoshop Elements 10 Editor Edition
• Learn - Photoshop Elements Editor 11 Edition
• Learn - Pixelmator 3 Edition
• Learn - Snow Leopard Edition


text:
Print Options
Back to
Gelatin Fruit Salad >
Full Page
Include these items:
Nutritional Facts
Select reviews >
Gelatin Fruit Salad
"This gorgeous salad is so refreshing and bursting with flavor that you won't think of it as sugar-free," says Eleanor Mielke of Snohomish, Washington. "A diabetic friend shared the recipe."
8 Servings
Prep: 15 min. + chilling
1 cup unsweetened applesauce
1 package (.6 ounces) sugar-free cherry gelatin
1 can (12 ounces)
1-1/2 cups diet ginger ale
1 can (8 ounces) unsweetened crushed pineapple, undrained
Apple slices and fresh mint, optional
In a saucepan, bring the applesauce to a boil; remove from the heat.
Stir in gelatin until dissolved. Slowly add ginger ale and pineapple.
Pour into a 2-qt. serving bowl. Chill until set. Garnish with apples
and mint if desired. Yield: 8 servings.
Nutritional Facts:
One serving equals 30 calories, trace fat (0 saturated fat), 0 cholesterol, 53 mg sodium, 7 g carbohydrate, 0 fiber, 1 g protein.
Diabetic Exchanges:
1/2 fruit.
© Taste of Home 2014


text:
November 23, 2014
A 53-year-old woman was cited for leaving the scene of an accident, after allegedly hitting a four-year-old with her car.
The incident happened around 8:30 Sunday evening near 29th and T Streets. The child, four-year-old Deandre Sanders, suffered only minor injuries; however, the driver fled the scene.
Witnesses were able to get the license number and gave the information to police. Omaha Police worked with Bellevue Police to track the suspect down at her registered address in Bellevue.
Linda Ehlers was cited at her home.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or email@example.com.


text:
Cabernet Indoor Sports
©2009-2014 Cabernet Indoor Sports
All Rights Reserved. Website design by doubleswirl. Valid XHTML & CSS. If you are experiencing problems with the functionality of this site, please contact the webmaster.
Latest News
- New Crush Zone Hours:
Please call, 925-455-8300 x1, for current hours. Times may change based on Private Parties.
- Camps and Training with Andrew Ziemer
To register for camps or find out more information go to Andrew Ziemer's website.
- Individual Seeking a team?
We build In House teams for individuals looking for a team. Sign up through our Member log-in/MYSAM, or call us today!
- Downloadable registration forms can always be found on our Information page.


text:
Promotion Terms & Conditions
- There is a limit of one coupon per order.
- Offer expires 11/28/2014 at 11:59PM ET.
- Free Shipping is for the Cont. US only.
- On sale items, NFL, MLB and NHL jerseys, World Series Championship Locker Room apparel, Nike Holiday Fleece, NFL Salute to Service apparel, MLB and NFL on field headwear, NASCAR die-cast, Under Armour apparel, gift cards, online gift certificates and select memorabilia are excluded from promotion.
Main Content
- 100% Cotton fabric
- Glitter details
- Imported
- Measures approx. 13" x 15" x 4"
- Officially licensed NBA product
- Screen print graphics
- Snap button closure
- Strap measures approx. 40" in total length and is not adjustable
- Two slip pockets and one zippered pocket inside main compartment
Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


text:
Valley Ridge Apartments
- Click to Talk
View property, WalkScore, and Driving Directions
Free garage with storage & remote at Valley Ridge's 1 & 2 bedroom apartment homes in a quiet Spokane Valley, WA neighborhood. All include spacious kitchens, woodburning fireplaces, washer/dryer in each home.
Floorplans and Pricing
1 Bedroom
|1 Bed 1 Bath
|1 Bathroom
|Check Availability
2 Bedrooms
|2 Beds 1 Bath
|1 Bathroom
|Check Availability
|2 Bedroom w/Den
|2 Bathrooms
|Check Availability
Features and AmenitiesBack to Top
Special Features
- 1 & 2 Bedrooms
- Garage with remote & storage
- Washer & Dryer
- Woodburning Fireplace
- Fully Equiped Kitchens
- Master Suite w/built-in vanity & walk-in closet
- Air Conditioned
- High Speed Internet
- Cable TV
- Ceiling Fans
- Water/Sewer/Garbage Paid
- Close to shopping
Community Features
- Apartment
- Freeway Access
- Garages
- Housing Vouchers Welcome
- Market Rate
- Standard
- Surface Lot
- Townhouse
- View
Apartment Amenities
- Air Conditioning
- Broadband Internet Access
- Cable or Satellite
- Carpet
- Ceiling Fan
- Dishwasher
- Extra Storage
- Fireplace
- Vaulted Ceiling
- Walk In Closets
- Washer Dryer In Unit
- Water Sewer and Trash
- Window Covering
Additional Information
Apartments in Community: 28
Pet Policy
Valley Ridge Apartment Homes allows cats only, $250 non-refundable fee.
- Cats Allowed
Local Schools
- East Valley Middle School
- East Valley High School
- Trent Elementary School
We believe school data to be accurate, but do not guarantee that. Please be sure to verify where your children will attend school before making your housing decision.
As you search for your perfect apartment, please keep in mind that rental rates (including specials and discounts) and availability are very fluid in the apartment industry. Based on many factors, the rental rates (including specials and discounts) and availability can actually change not just daily, but hourly, if not even more quickly. While our advertisers do take steps to keep their information current, the rental rates or availability you may find here now at ForRent.com may not be the same as when you contact the communities.


text:
Follow Us: Twitter | Facebook | Google+ | Pinterest | Quick Links: Join Blogger Programs | Join our partner Healthy Home | Featured Bloggers
142 members346 Comments 18 Likes
528 members191 Comments 56 Likes
Started this discussion. Last reply by Brittney Ortiz Jan 20. 1 Reply 0 Likes
I just found a Banner Exchange program. You simply create your banner ad and it goes into a pool of ads that can be seen all over the internet. In exchange all you do is place one of the pool ads…Continue
Shelby Goodwin has not received any gifts yet
A warm welcome from The Girlz Korner . Kick back, relax and hope you enjoy your stay.
Welcome to blogging, Shelby! I look forward to reading your blog and hope you'll connect with me at Sorry, Mom. I didn't listen.


text:
Search EveryONE
- Aggregators
- Apps
- article-level metrics
- Ask EveryONE
- Author Spotlight
- Awards
- Blog Pick of the Month
- Collections
- Conferences
- Creative re-use
- Events
- Featured Image
- Fun
- Functionality
- General
- Images
- Internet/Blogging
- Interviews
- Manuscript submission and peer review system
- Media
- Open Access
- Peer review
- PLoS Editorial Manager
- PLoS Store
- Presentations
- Service improvements
- Sign up
- Social Media
- Submissions
- Topic Focus
- Worth A Thousand Words
Recent Posts
- The Rights Stuff: Copyright, Scientific Debate, and Reuse
- Next Steps in Reproducibility
- Fecal Matters: A Stepping Stool to Understanding Indigenous Cultures
- PLOS ONE's Spookiest Images of 2014
- You Live in What Kind of Home? A-nem-mo-ne-men… me-ne-mo-nee!
- Does Urbanization Always Drive Economic Growth? Not Exactly…
- Meet PLOS at the Society of Vertebrate Paleontology 2014
- Going PRO – clinical trials must plan to capture patient-reported outcomes
- Hey, Excuse Me… Is This Guy Boring You?
- Worms in the Big Apple: Identifying Patterns of Toxocariasis Infection in New York City
Blog Archives
PLOS ONE goes to Washington D.C. for AACR. Come visit us!
Category: Aggregators, Events, Images, Topic Focus Tagged AACR, American Association for Cancer Research, Conference, PLOS Biology, PLoS Medicine, PLoS ONE Leave a comment
Open Access to Development Data: The World Bank's New Open Data Initiative
Category: General, Open Access Tagged Open Access, PLoS Medicine Leave a comment
Open Access Week has started
Category: Open Access Tagged Developing World, Open Access, PLoS Medicine 2 Comments
New evidence based approach for PLoS Medicine
Category: General Tagged Global, PLoS Medicine Leave a comment


text:
Why won't my sauce stick to my pasta?
We've used jarred marinara, made slow-cooked homemade sauces with canned tomatoes and tomato paste, and homemade fast-cooked sauces with fresh tomatoes...and my sauce never seems to stick to the noodles. I've tried to find the answer to this online, but the only responses say not to rinse the noodles, not to add oil to the water, and not to add too much oil to the sauce. We don't do ANY of those things, and still, I can never seem to get a spaghetti noodle with sauce clinging to it the way I have in restaurants. Any hints?
Definitely no oil in the pasta water. Try finishing the noodles in the sauce. I use a skillet on med-low heat, ladle some sauce into the pan and then throw in a serving or two of noodles that are just 1 or 2 minutes shy of al dente. Add a little pasta water (the starch thickens the sauce) and cook until the noodles are al dente.
re: soypower
Yes, finish in the pan.
My sense is that adding some of the pasta water to the sauce means that the starch molecules in the pasta will "hold hands" and link up with the starch molecules in the sauce.
Once linked, the two stick together.
re: maria lorraine
Hmm... I tried that this evening and wound up with a watery sauce...that wouldn't stick to my noodles. Is your sauce extremely thick before you add the water? Do you let the noodles cool a little or toss them in hot? I can't understand why I have such trouble with this.
re: thursday
2 servings
sauce ladled from pot into small skillet.
add al dente pasta
and *small* amount of pasta water -- 2 T. about
cook tlll sauce is again thick
re: thursday
Why don't you reduce the liquid in the sauce until it's not watery? At some point it will have to start sticking. The problem is probably that there's too much water in whatever sauce you're cooking. It could be that you are using really bad pasta, but you should be able to solve your problem without investing in artisan-quality pasta.
re: cornflower55
I'm going to try this again, but I'm not sure I can have less water - I've reduced it down until it's almost a paste... I'm not sure why I'm having such difficulty with this. I've tried it with fancy pasta (though granted, I don't know the brand) and it still slips right off.
re: thursday
You're probably overcooking your pasta, then. Don't trust the time on the package take at least one minute off if your not cooking it further in the sauce and more if you are.
I wonder if you might also be undersalting the water and if that might have an effect on your sauce stickiness.
My last hypothesis would that you may have too high expectations regarding the behaviour of your sauce and pasta. The condiment isn't really supposed to stick to the noodle. The noodles should be coated in the sauce. You may also just be adding too much sauce.
re: SnackHappy
I second this, as well as using pasta that has been extruded through bronze dies for a rougher surface.(my hands-down favorite is Rustichella d'Abruzzo, which I bought for years at Zabar's until I found it cheaper at Whole Foods, followed by De Cecco, which is readily available, inexpensive, and REALLY good for the price). It finally occurred to me at some point that one of the reasons pasta should be cooked al dente is because the hot, firm (and well-drained) pasta is still cooking and thirsty when it meets the sauce. The more liquid element of the sauce is absorbed--making for perfect, not-too-chewy texture--and the richer solids meld with the cheese and cling to the rough pasta. Mop up what little's left with bread.
BTW, I ususlly add a drop of oil to my cooking water and have never had a problem with the sauce not adhereing. The trick is probably to use just that--a drop. More than that is overkill anyway.
You can also add your pasta to the sauce with a bit of the retained cooking water and cook it over medium heat for about a minute, or you might want to try Rustichella d'Abruzzo's suggestion--tossing the hot pasta with cheese prior to saucing it.
The fault, dear Brutus, lies not in your sauce but in your pasta.
Try buying pasta that has been extruded through bronze and see if things change. It will say this on the label. De Cecco is a good brand, but you can do better in specialty shops. Latini is great. Cavalieri too. And there are numerous other very good brands available.
Certainly, you don't add oil to the water and don't rinse the pasta. Add as much oil to the sauce as you like. What you actually want is not for the sauce to stick to the pasta but for the pasta to absorb the sauce. Anything that gives the pasta a slick surface will prevent this from happening. Extrusion through bronze dies (as opposed to stainless steel or even Teflon) imparts a rough surface to the pasta that, among other things, makes the pasta absorbent.
The trick of using pasta water to make your sauce creamy really only works right if your pasta was decent in the first place.
re: mbfant
I find bronze-die pasta that's advertised as such to be prohibitively expensive (as in, $6 or $7 per pound!!), but I've gotten comparable results from Whole Foods' brand organic pasta, which has a rougher surface even than their non-organic variety. For all I know, it IS bronze-die-extruded, but it doesn't say so on the package and the price is sure right -- less than $2 per pound where I live. Anyway, you're right, the key is to stay away from pasta that looks shiny or slick, and stick with pasta that looks both opaque and rough-textured. I would call it a velvet look, maybe?
re: LauraGrace
"I find bronze-die pasta that's advertised as such to be prohibitively expensive (as in, $6 or $7 per pound!!)[...]"
De Cecco uses bronze drawing and only costs about $2 a pound.
re: SnackHappy
Barilla also makes excellent inexpensive pasta. The even make special ridged ("rigati") versions of some of their spaghetti and linguini for extra sauce-holding capability.
re: BobB
I second the Barilla brand. Also, as Silverhawk mentions below, different shapes hold the sauce better than others. Long thin pasta shapes simply do not hold sauce as do the shaped pastas.
If you're making a tomato based sauce I would Not add water to the finished sauce. I might "rinse" out the can of tomatoes with a bit of wine or water at the start when I'm adding the tinned tomatoes to the pan, but never at the finish. Pasta water is only incorporated into "white" sauces...those not tomato based.
re: SnackHappy
La Romanella have both teflon and bronze extruded packages for the same price.
re: mbfant
Bronze-die pasta adds a whole new level of pasta detail that I never knew before.
How did you learn about this mbfant?
So pasta cut this way is microscopically "nubbier" than pasta cut another way or extruded? And it's those nubs that "hook" the sauce? Wild.
Could it also be the dough itself -- some doughs are more continuous and homogeneous in texture, others are less so, with "grainy" flour bits, etc. Then
the "grainy" bits would be the source of the nubs that hook the sauce. Or perhaps
it's a combo.
re: maria lorraine
Marcella Hazan's Essentials of Italian Cooking, p. 25 explains...
re: maria lorraine
I don't know how I first learned about it, but it's no secret. Try running one piece of Latini spaghetti between your fingers and then a piece of Barilla. The Latini will feel like sandpaper and the Barilla will be smooth. It makes a huge difference.
The dough is industrially mixed, so it's all smooth. The texture comes from the material of the dies. Other variables are the quality of the flour and the temperature/time of drying. Slow drying at low temperature is best.
re: mbfant
As I recall, I started buying DeCecco years ago because I was trying to decide on a brand and reading the blurbs on the boxes so I could compare. DeCecco explained that their product was die-extruded and why that was desirable. Made sense to me!
Incidentally, I'm a noodle devotée--spaghetti, fettucine, and such. My sauces never contain meat and they always stick.
re: MacGuffin
bronze-extruded. They are all die-extruded (except the shapes that are rolled and cut). The issue is the material of the die.
As others have hinted at, the problem is not with your sauce. The problem is with your pasta.
Sauce your pasta when it is still warm, and then add some more of the hot/warm pasta water and reduce accordingly.
Always works.
re: silverhawk
different shapes are designed for different *types* of sauce, i.e. a short stubby pasta like rigatoni is for a chunky meat sauce, so bits of meat will get "inside" the tubes, a flat thin noodle like linguine works with a simple olive and basil dressing and a fettucine gives surface area for a creamy sauce.
don't use cheap or any american pasta
get the water to a high boil
don't overcook.
stir a few times while it cooks so it doesn't stick
don't add oil to the water -- it's absolutely pointless since oil and water do NOT mix
use plenty of salt in the water.
drain well by shaking it in the colander
depending on the sauce, you may want to hold back a 1/4 cup of the cooking water
add the sauce to the hot pot you used for the pasta, keeping the burner at low heat
add the pasta back to the pot and mix very well
let it sit a minute and turn off the heat.
i usually cover it now and get be everything else plated
check that the sauce is the consistency you like, if it needs it add some pasta water a bit at a time
re: Stuffed Monkey
Use a salad spinner to get your pasta REALLY dry.
It all begins with the quality of the pasta. The pasta in Italy is much different than the pasta most Americans are used to. The many shapes and sizes of pasta have caused it to become trivialized by most American cooks who often choose pasta on how it looks rather than how it pairs with a particular sauce. My friends from Perugia (Pinota and her son Luigi who has a doctorate in agronomy) gave me my best lesson yet on pasta - Not all pasta is created equal. A high quality pasta is a roughly textured pasta because the rougher the outside of the pasta the better the sauce will adhere giving a more uniform and consistently delicious flavor to each bite.
re: sparkareno
I don't find that cooking a minute with pasta water thins the sauce it all. You use just a little and it seems to make everything creamier and more cohesive. However, the presentation isn't as nice, so while I might do it just for myself, I wouldn't serve it to guests that way.
I always rinse my noodles or they'll overcook (not good with my time lol), Alton Brown debunked that oil thing and oil also helps keeping the water from foaming too much.
Are your pasta dry-ish? Not like being hard and brittle of course but like they are cooling off and they stick to each other? Cause that's the only way I can make the sauce stick. Also, it doesn't make the sauce too watery...
re: AngelSanctuary
1) Rinsing of noodles in Italian cooking is generally frowned upon.
2) I don't see how foaming water is a negative so no need to waste oil by adding it to the water.
re: KTinNYC
rinsing is counter-productive, not just frowned upon. with quality pasta, rinsing washes the starch down the drain and the sauce doesn't cling as well.
honestly, it's not rocket science. spend the few extra cents on a good box, boil it in salty water and don't overcook it. the end.
re: KTinNYC
foaming water is not so fun when it spills over your pot and onto your stove...and it's like a few drops I think I can spare a few drops of oil
and shhhhhh if no one tells them, they won't know ;)
re: AngelSanctuary
You need a bigger pot.
re: KTinNYC
or slightly lower heat.
re: KTinNYC
Any bigger, it'll hit the ceiling of my exhaust fan =.=.
re: AngelSanctuary
I stir the water right before adding the pasta--that seems to counteract the foaming.
re: AngelSanctuary
set a timer?
if you didn't rinse your pasta the sauce would stick, no problem. further, it shouldn't be sitting around, cooling off. drain it well in a colander and sauce it right away, while it's still hot.
re: hotoynoodle
yea but cooling them in cold water when they're already at the doneness I want is a lot more reliable than anticipating how much they will continue to cook while they're hot.
and my pasta still sticks to the sauce so meh~ And by the time you drain all excess water and then sauce it, it's not really "right away"
re: AngelSanctuary
pot to colander, good couple of shakes to drain, back to pot... 30 seconds?
re: hotoynoodle
...if that. It hasn't been my experience that pasta that's been boiling for 10 minutes or so cools off all that quickly when it's drained, and a few tosses/shakes dry it off just fine.
As to anticipating how much pasta continues to cook when added to hot sauce, it's not rocket science. It hits the sauce a little firmer than one would like, it sucks up some sauce, and voila!--it's perfect. It's pasta with sauce--very elemental food that should be easy.
re: hotoynoodle
30 seconds? how much pasta do you cook at a time?!
and my sauce usually finish later so it doesn't matter anyways...
re: AngelSanctuary
generally i cook a pound, sometimes only half. why is your sauce finished so late? maybe it's your meal prep timing and not your pasta cooking that's the issue, lol! ;)
The other points about die-extruded pasta and finishing the dish in a frying pan are all good ones, but can I add that if you serve the pasta into a hot dish or plate, it might solve your problem? PAsta comes out of the pot, steaming hot, sauce clinging seductively, and when it hits a cold plate, the steam condenses and then you get that watery, bland juice on the plate, no matter how thick your sauce was to start with. A hot plate or bowl keeps everything hot and certainly solved the watery problem for me re: spag. bolognese. HTH.
re: kookiegoddess
I question that one - I don't heat plates at home and never have watery soup under the sauced pasta. On the other hand, restaurant pasta usually comes on a hot plate but unless I specifically request that the pasta be well-drained, it will almost always be sloshing around in a puddle. If it's my first time at an Italian restaurant I sometimes omit the request, because it helps me judge their commitment to their food. If they can't be bothered to spend the extra minute to drain the pasta, I am unlikely to return if I have any input into the choice of restaurant.
I use "cheap" pasta and still have no issues with this. You don't *have to* buy pasta that's extruded through bronze to get your sauce to stick. I buy Luigi Vitelli brand pasta, Trader Joe's pasta, and Barilla. I don't usually pay more than $1/pound, many times I stock up when the Luigi Vitelli is on sale for $.79.
You do need to finish your pasta in the sauce. Your pasta should be **just barely** al dente before you put it in the sauce. I give it a good 5+ minutes in the sauce at a low simmer and then turn the heat off and let it rest just a bit. I also incorporate the sauce thoroughly. Don't just set the pasta in the sauce. "Mix it up" so the sauce coats the pasta. I don't add pasta water unless my sauce is already very thick, but I do use a pasta "spoon" to scoop the noodles straight from the pot into the sauce (I suppose this adds pasta water in the process) rather than draining them first. My sauce always clings with this method.
My initial hunch before reading the other comments was that you are overcooking your pasta.
The pasta should be removed from cooking water (and take a mug of the pasta water out beforehand to reserve if you are dumping the pot into a colander) at the point when there is a bit of a white core remaining in the center of it when you bit it. Don't dry it too thoroughly, but do finish it briefly (don't overcook, again) in the sauce, so that the pasta will draw in the sauce as it completes cooking. If the pasta soaks up too much sauce in finishing, you can add some of the pasta cooking water bit by bit to make it smile, as it were.
re: Karl S
re: Karl S
Good assessment and great advice, Karl.
And I love that last line... "to make it smile." It made me smile. :)
Two things: (1) Don't overcome the pasta. You have to experiment by taking small amounts of the pasta out of the water and eating it. When it seems a little harder than you'd like, drain the pasta;
(2) return the drained pasta to the (now relatively dry) pan and cook it over low heat, moving the pasta gently with tongs. Very soon there will be no water left in the pan and the pasta will take on a tacky feeling. If you mix that pasta into the sauce, trust me, the sauce will stick! (I also use this pasta for removing the lint from suits--okay, just kidding about that last part, but it becomes really sticky.)
re: gfr1111
Also very good instructions.
Like the part about "no water left in the pan and the pasta will take on a tacky feeling."
That's exactly it.
That "overcome" part is good, too, whether you meant the pasta was overcome with water, overcooked or overwhelmed.
re: gfr1111
Great advice, gfr1111. I 've seen Lidia Bastianich handle pasta with tongs and mix the sauce together with the pasta in some of her shows, so you're right up there with the pros! Bravo.
I've always found that this makes the sauce stick better to the pasta: I cook my pasta in plenty of water with a teaspoon or so of salt. Don't neglect the salt! When the pasta is cooked to your liking, drain it well in a colander and tip it back into the still-warm cooking pot. Toss it with a tablespoon or two of butter (depending on your quantity of pasta.) Then put on some of the sauce. Allow it to sit for a minute or so in the pot to soak up the sauce. Keep adding the sauce a bit at a time until you have reached the saturation you desire without overloading the pasta. Unless your sauce is particularly thin, this should help a lot.
This problem of your sauce has come to mind now everytime I make pasta.
I don't have that problem you describe, so I'm trying to see what if there's anything I'm doing that's different.
I use many different brands of pasta. DeCecco, Barilla, Trader Joe's etc. that are more pricey, but for angel hair and thin spaghetti, whatever is on sale. Regardless, my sauce is absorbed. I use a lot of salt, handful in the water as it boils. I quit using oil years ago, just because I didn't see a need.
the other thing is that learning when to pull the pasta is crucial to making a good pasta dish. It should taste like its not done yet. It can go from that bite to mush so fast. All the pastas are different so you need to keep practicing with different pasta shapes. I never go by what the box says. When it's perfect to my tooth, then I drain the pasta well. Let it sit about 5 mins, I'll moveit around or pull it up with tongs so it doesn't stick. Then I'll usually put the pasta in a lower large saute like pan, and toss with sauce. I reserve sauce for the table, I sometimes add a little pasta water to the sauce, but be careful, not too much. I always cook my pasta al dente, and by the time it hits the table its always perfect.
Personally I think you're having trouble with timing the al dente pasta. It will continue to cook after you remove it and put it in the sauce.
Also try making your own pasta for a real treat, the pasta really absorbs the sauce wonderfully. The pasta is like silk!
I hope this helps, I know how frustrating this can be, perhaps you've figured it out by now!
In restaurants, they use fresh pasta which has been tossed with flour to keep it from sticking together before cooking. That extra flour all over the outside thickens the water (almost to the point of being a light gravy) and it's that starchy gravy-like water that causes the sauce to stick to it in restaurants.
If you're using fresh (or storebought "fresh" pasta), toss and sprinkle it with flour then shake off excess before boiling.
Another tip - contrary to popular belief, you do *NOT* need a huge amount of water to cook pasta. The correct amount of water is about 4 cups (+ 1 tbsp kosher salt) per 2 pasta servings. If you boil 2 gallons of water, the water will never be starchy enough to get that delicious creamy coated effect you're looking for.
Also, never drain your pasta - scoop it out of the pot soaking wet. Again, it's that super starchy water that makes the sauce stick.
Here's a link to my blog where I made a video on the A to Z of making pasta, from the dough all the way to cooking it and storing leftovers: http://christophercooks.blogspot.com/...
re: JetLaggedChef
It's really simple: Quality commercial pasta makers who use bronze extruding dies use best quality flour. Otherwise what's the point right?
This extruded pasta is meant to have a 'tooth' which holds............wait for it! STARCH!
What does the starch do on the surface of the pasta....if it's not rinsed off? It acts like a glue which holds and absorbs any sauce. It's really easy to figure out.
Cheap flour used in cheap pasta using cheap extruding methods equals a crap pasta.
Buy some best quality pasta. HARD SIMMER IT!!!!! until el dente. Drain and reserve cup of the pasta water to get the 'finish' right visa vi the texture.
Add the pasta to some HOT! pasta sauce. Gently fold in the pasta and if it's getting a bit too thick add some of the pasta water.
Plate topped with some chopped cilantro or parsley and grated PR and serve immediately.
Doesn't get easier than that. This is the most basic method of cooking any pasta.......which is always the 'star' never the sauce in Italy. Example: Two cups of plain old best quality marinara sauce is more than enough for ten cups of cooked spaghetti.
Any pasta you find in any 'bulk' section of any store is crap and not worth buying IMO......and tens of millions of others who eat pasta like Asians eat rice.
I'd forgotten I'd started this thread, but I'll update it for anyone interested: an episode of Chopped solved the dilemma! I credit one of the judges (Scott Co...something), who said never cook your pasta until desired doneness in the water, finish it in the sauce. I never do that, or never did. I always cooked it in the water until the texture I liked, then put it in a bowl and poured hot sauce on top, because I liked the way it presented with the pale noodles and blob of sauce. Then we mixed at the table.
We now finish the pasta in the skillet - in just the sauce if it's tomato or something saucy, with a splash of pasta water if we're having something along the lines of a primavera, or oil and garlic without a proper "sauce." Never had a problem since! Delicious, sticky sauced pasta.
re: thursday
So you ignored all the advice we gave you and ended up doing exactly what we suggested because someone on TV told you?
re: SnackHappy
Gold star comment!
re: Karl S
re: Puffin3
I agree, BUT she said she forgot she started the thread so maybe she never saw your replies.
Sorry, I didn't ignore all the advice everyone gave me - none of it worked. Soypower and maria lorraine and a few others years ago had suggested finishing in the pan, but I did not quite know what that meant - I thought it meant boil until done, and then put it in the pan, which obviously led to overcooked pasta on my end, but I didn't make the connection because I only tried it the once, and after trying many of the other suggestions here, I gave up. I only updated my results now because someone revived this thread and I thought it would be helpful. I didn't think it was helpful to come back multiple times over the years and say, "None of this is working for me." I only mentioned the Chopped thing because I thought it was funny that I would actually get something useful out a TV show.
re: thursday
My advice to you back then was precisely to remove it before it was done (even telling you how to tell that), and not overcook it.
re: Karl S
That's what most of us wrote. In fact, it's in the very first reply.
This just reminds me why I don't make much of an effort on CH, anymore. There's no point in giving advice to people who ignore it, don't engage with you or don't give any feedback. These threads always end up being a bunch of board regulars all agreeing with each other or getting into geeky arguments about minutia.
re: SnackHappy
Ya that's pretty much where I've come to on CH.
Why waste band width/time on people who ask for advice then don't bother to even read the advice accurately.
re: Karl S
FWIW, I stopped reading this thread after about 8 comments because I felt like an idiot that I couldn't get it right, so I never saw your previous comment, KarlS. I've admitted that I didn't understand what people meant when they said finish in the sauce - I think I got overly bogged down in the bronze cut discussion or whatever it was and missed some of the other points.
Oh well. I was simply trying to be helpful to other newbies like myself who may have also been confused. Sorry if everyone felt ignored.
re: thursday
The very first comment
tells you exactly what the TV chef told you, so even if you "stopped reading this thread after about 8 comments", you still would've seen at least 3 posters who explained *in detail* what finishing in the pan means and how to do it.
re: linguafood
Fair enough. A thousand lashes with overcooked noodles for me. Mea culpa, mea culpa, mea maxima culpa for my poor reading comprehension skills, my refusal to try noodles mixed in sauces until this year, and most especially for revisiting this thread. I am thoroughly chastised.
re: thursday
lol, you don't enjoy a virtual brow-beating?
re: thursday
No, you're just getting ribbed.


text:
Xbox 360/PC Review - 'Divinity II: Ego Draconis'
by Reggie Carolipio on Jan. 5, 2010 @ 2:00 a.m. PST | Filed under Reviews
In Divinity II: Ego Draconis, players find themselves once again in Rivellon, a timeless world full of awe and magic, shattered and frightened by the apocalyptic wars of the past. No one knows why so many people had to give their lives. Everything seems to be over, but the peace was deceptive, for the demon has returned and the horror once again runs its course.


text:
We are one of the most noted providers of Propylene Glycol. This odorless, colorless, viscous liquid compound has faint sweet taste. Hygroscopic in nature, it is easily soluble in water, acetone and chloroform. It is widely used in many applications such as follows:
Kemico Sales Corporation (Estd.1963)
(Rate Me)
Rate Kemico Sales Corporation
Sanghavi (Managing Director)
About Us
Success Stories
Press Section
Advertise with Us
Buyers Tool KitSend Buy Requirement
Suppliers Tool KitPost Products - FREE
Mobile App: Connect with us:
Terms of Use - Privacy Policy - Link to UsCopyright © 1996-2014 IndiaMART InterMESH Ltd. All rights reserved.


text:
Man dies in police custody
A Corpus Christi man died in police custody about 1 a.m.
Officers responded to a family violence call at a South Padre Island Drive apartment complex late Monday.
One person was arrested at the scene and another fled on a bicycle, said Police Chief Bryan Smith. Officers pursued the man, whose name and age are not being released. When they apprehended him, he resisted arrest and officers used pepper spray on him, Smith said.
Once he was in the back of the police car, Smith said the man continued to resist and began kicking the windows of the car.
"My understanding is he was banging his head against the cage in the car," Smith said. "My understanding is he was intoxicated and has medical conditions, high blood pressure and he was asthmatic."
Because the man was spitting, officers put a spit shield over his head. A spit shield is a permeable net designed to keep officers from being spit on, Smith said.
"At some point when they were driving him back to the scene he slumped over and they called paramedics to treat him and he was pronounced dead at 1 a.m.," Smith said. "There does not appear to be anything that sticks out as a red flag that we did anything wrong."


text:
- Home
- News
- Sports
- Classifieds
- Obits
- Special Sections
WOONSOCKET – UnitedHealthcare of New England is seeking the Department of Health's approval to cut Landmark Medical Center and 52 of its physicians from the medical insurer's coverage network, a move that would affect thousands of northern Rhode Islanders who regularly use Landmark.
The request comes after United and Landmark, newly acquired by the California-based for-profit hospital chain Prime Healthcare Services, were unable to iron out a new contract when the hospital emerged from receivership last year.
Landmark President Richard Charest says the hospital's position is that United's reimbursement rates are unfairly low in comparison to what other hospitals are paid for the same procedures.
--Get the full story in Thursday's newspaper.


text:
DIYFebruary 5th, 2010 |
So, hi! I'm Xandaria: Aza's better half, sometimes editor, and full time healer. Aza wants to do a series of comics with a story arc, but needs more time to work on it. He also didn't want to disappoint his fans so he asked me to come up with something to put up in the mean time. So I present to you: "D.I.Y." or as I like to call it "Some Assembly Required. Please Consult Doctor Before Crafting." What can I say, I like long titles. The artwork is obviously Aza's (as mine is best left off the interwebs) and the writing and idea are mine.
I guess technically some of the credit should go to our guild as well, since the idea originally came as a joke from various guildies. Way back in ToC25 I was not feeling too well during one of our raids and became so ill that Aza had to take me to an ER (but I still totally rocked the healing meters). It was there I discovered that I had spent the better part of the night raiding with acute appendicitis. Talk about hardcore, right? Anyway, I had to have my appendix removed and many a joke was made about me being able to keep it in a jar. Somehow it also came up that the offhand frill I wanted from Twins still hadn't dropped (It still hasn't dropped.) and that I should make my appendix into my new offhand. Somehow out of all that came this comic.
So, thanks Aza for letting me be part of your website and thanks TMDM for a good idea.
Also, *steps up on soapbox* what is with the lack of offhands and low drop rates Blizz? *steps off soapbox*


text:
Pentair American Ring, Face Assembly S.S. - 79110600
No. 6 Image Shown Above79110600 Face ring assembly, s/s Used on American Light Parts Manufactured By Pentair poolsPentair is a common name in pool Light parts. The schematic diagram of Light parts, American poolLight parts, American - Pentair Products, American Light parts and spares (spareLight parts) are listed. Always low prices and fast shipping. Discount swimming poolLight parts and other swimming pool Light parts are always in stock and available.Back To Pentair American Amerlite Pool Lights PartsBack To Pentair American Amer-Quartz Pool Lights Parts
Related parts recommended for installation or repair
J&J Guardian Silicone Lens Gasket for Pentair Amerlite Pool & Spa Underwater LightsPentair 8-3/8 in Diameter Pool Light Lens Gasket for American Amerlite and Sam Lights
|More info >
Related Products/Parts
3" Chlorinating Tablets - 50 lb. PailPoolcenter - 3 Inch Pool Chlorine Tablets - 50 Lbs - C3050
|More info >
Basic Start-Up Kit - 7,500 Gallon KitPoolcenter - Basic Standard Chemical Start-Up Kit - 7500 Gal
|More info >
Pool Shock - 12 x 1 lb BagsPoolcenter - Swimming Pool Shock - 12 X 1 Lb Bags - Y8010
|More info >


text:
Review Summary
Lee® Platinum Classic Comfort Premium Stretch Twill Pant
$19.99 Original Price $56.00
Savings: $36.01 (64%)
- Straight leg
- Zipper fly
- Stretch material and invisble flex waistband
- 2 back flap pockets
- Cotton/Spandex
- Machine washable
- Belk Exclusive
- Imported
- Made In China
Shipping your purchase is easy on belk.com. Depending on the destination of your package, you can expect it to arrive within 4-7 business days. Shipping Information
Returns are easy on belk.com. Easy returns


text:
Power Properties Apartments240 Sycamore Dr., Athens, GA 30606 View On Map
Power Properties has been in the leasing business since 1968. Owned by a local businessman, the company has a long-standing reputation for consistently being able to provide good affordable housing and satisfying residents. We also manage furnished corporate rentals and commercial rental property. Regency Park, Colonial, Cobb Square, Riverview, Lavender Lakes, Lake Place, Tallassee Ridge, Creekstone II, Smokerise Park, Wellington Park, Cameron Point and Deer Creek are some of our properties.
Rent an apartment or town house or duplex...need a corporate lease? We can do that too!
Power Properties is located in the Athens Area in the 30606 zip code. View this apartment on a map.
Pricing & Floor Plans
|Floor Plan
|Price Range
|Check Availability
Office Hours
- Monday -Friday 9:00 - 6:00
- Saturday 10:00- 2:00
Features & Amenities
- Satisfying Residents Has Been Our Business For Over 40 Years!
- 1, 2, 3 bedrooms
- Washer/Dryer Rentals
- Pre-Leasing Year Round
- Pets O.K.!
- New Duplexes
- 6 month lease options
- Se Habla Espanol
Maps & Directions
About Us
Professionally Managed By: Powers Properties
Also visit us here: Visit this Property's Website
General Policies
6-12 month lease options at most properties! Call today for specials!
Pet Policies
Pets Welcome! Call for Details
Dog: Up to 1 is permitted.
- Pets are OK! call for detailed pet policy.


text:
You can access thousands of recipes by subscribing to WeightWatchers.com.Learn more
I liked this recipe-thought it was very flavorful, and while I'm no expert it did remind me of food that I ate in the Caribbean. However, it was so spicy that they other members of my family were not able to eat it. It made me wonder if I had added too much accidentally, but when I looked at the recipe again I'm pretty sure I followed the directions to a T. So definitely not a recipe for those who can't handle spice.
This was delicious! A little spicy, but not too much. I served it with a big green salad and a yogurt mint dressing. My boyfriend loved it too. I think it would go well with a side of rice or black beans. It was really simple to assemble as well. I love being able to throw something in a crockpot and go about my day.
Tasted very good, but then again I love super-spicy food. I doubled the amound of sugar to offset the bitterness of the spices. I also recommend using fresh pineapple chunks rather than canned.
I am opposed to warm pineapples! So, we omit those and love this recipe!!!!


text:
(General AA range 10-16%) This is a unique varietal with a little buzz going in the professional brewing world. Known for its unique lemon, citrusy flavor with a high alpha aroma and great bittering characteristics. Works well with Citra and Simcoe.
Hop Statistics:
Alpha Acids: 10.0 – 16.0%
Beta Acids: 6.0 – 7.0%
Alpha-Beta Ratio: 1.43 – 2.67
Cohumulone: (% of alpha acids): 23 – 28%
Total Oils in mls per 100 grams dried: 2.0 – 2.8
Storage(% alpha acids remaining after 6 months storage at 68° F): NA
Similar Hop Varieties: NA
Product Review Policy
We invite truthful, honest reviews and will do our best to publish them within 48 hours as long as they adhere to the review policy. If your issue requires our customer service agents to help you, please call 800-600-0033 or email email@example.com.
- Reviews must pertain to the product you are reviewing.
- No profanity or abusive language.
- No use of websites or other business names in reviews.
You must be logged in to post a product review.


text:
Reviews written by GreenFire
|Overall rating
|Flavor / Mouthfeel
Quirky and delicious
The color is a very attractive feuille-mort. Very clear, bright and natural.
The louche is very fast and the action is not very exciting. A wall of clouds rises up from the bottom, and is complete by about 2 to 1. The louched color, though, is very nice with greener hues than the original color seemed to promise. Looks very rich and creamy to me.
The aroma really knocked me out. There is an amazing bass note of honey, new-mown grass, and clover up front. Later you smell the anise, basil, tarragon, lemon balm. It makes me hungry. I want to eat a giant plate of lasagna and drink the whole bottle. God, I dream about this aroma and wake up wanting more, no kidding.
The flavor is not exactly what the aroma promises. The anise comes on fast with a minty heat and is immediately overtaken by the wormwood. So much for first impressions. If you wait a moment longer the other flavors of basil and tarragon start asserting themselves. The bitterness lingers but is not out of balance. If you believe in the holy trinity of anise, fennel and wormwood, you may find this completely over the top. But I am digging the complexity.
The finish is more abrupt than the aroma. The wormwood bitterness lingers along with a somewhat hot antiseptic taate from the basil, and the alcohol seems a little more predominant at this point than is really desirable.
Overall, this is a *very* interesting departure from the path blazed by the new absinthe distillers. It is astonishingly good with food. Pour an ounce in your spaghetti sauce and you will weep tears of joy. I bought a second bottle right away just to make sure I don't run out. It is definitely quirky, and you may not like it. Or like me, you may find that the aroma penetrates your dreams and drags you back again and again. As others have said, maybe this is a uniquely California take on absinthe, as the Taboo is uniquely Canadian.
|Overall rating
|Flavor / Mouthfeel
The bottle is the only good thing here
The color is an aqua unlike anything found in nature. It looks like Ty-D-Bol.
The louche is almost non-existent. I worked very hard to coax even a faint louche out between 2 and 3 to one.
The aroma is dominated by mint and a sharp herbal scent like summer savory. A citrus note increases the overall sharpness.
At the start here is some sweetness from anise, but a ver strong minty/sage taste overwhelms everything immediatley therafter. Following that is a strongly herbal flavor (sage? summer savory?, thyme?) which really seems out of synch with the rest. A little bit of wormwood creeps through at the end.
The finish is a bit of mint, mothballs, and a lingering bitterness. Ultimately, this is an unbalanced, fragmented and unpleasant drink. Sugar actually makes it worse, as it makes the sage flavor and bitterness linger.
This is one that I really did not like at all. However, the bottle is really great. Buy it for the bottle. Put something else in it.
|Overall rating
|Flavor / Mouthfeel
One-dimensional but pleasant substitute
Color is artificial, as the label (honestly) attests. However, it's attractive and looks a lot like the real thing - a very nice, clear, peridot green.
As a friend said: "It's really pretty and it *looks* like a drink I'd really like, except I don't like licorice." Ah, there's the rub. Good thing that I *do* like
Louche is not remarkable, but is acceptably dense. Louches early and action is not exciting. Color when louched is very pretty, almost authentic, but slightly on the day-glo side of green. It's chemistry, plain and simple, but chemistry by people who clearly care about the craft.
Aroma is pleasant but weak and one-dimensionally anise.
Pleasant but again, one-dimensional. Some welcome bitterness from the Southern Wormwood balances the flavor a bit.
Finish is short, shows some bitterness, but nothing that really lingers and makes you want to hit it again.
Overall, this a nice anisette liqueur that has no catastrophic flaws. I mean that sincerely; it is a well-made anisette absinthe substitute. It is a nice introduction to the anisette spectrum, and is up a notch in complexity from raki, arak, and other plain anisette beverages. In complexity, it is nowhere near real absinthe, but if you can't find the real thing, this will be (at least) a drinkable reminder.


text:
Annunciate While You Masticate Lyrics - A Static Lullaby
move into the grave that bares your name.
my high is creeping, but is it set in stone?
we're both wasted, but we're not going anywhere like this.
(so we'll see right through)
for me to walk face first into sliding glass for your pleasure.
all in the taste of salt on your neck.
(now i) choke on the urge of taking it back
(till i'm) spilling the blood that rests on my tounge.
(dreaming) of holding your head, detached from the rest.
this fuse left burning, but now we're far too close.
to let the past stitch our wounds and seal our tears.
lest sick from the guild you spread.
lust sick in this moment. we won't believe in anything
Click here to submit the Corrections of Annunciate While You Masticate Lyrics
Please Click Here to Print Annunciate While You Masticate Lyrics
Thanks to kaitster_08 for submitting Annunciate While You Masticate Lyrics.
The following area is only for review, if you want to submit the lyrics or the corrections of the lyrics, please click the link at the end of Annunciate While You Masticate Lyrics.


text:
Depeche Mode's "Enjoy the Silence."
Love, love, love.
Depeche Mode's "Enjoy the Silence."
Love, love, love.
John Aravosis
Follow me on Twitter: @aravosis | @americablog | @americabloggay | Facebook | Google+ | LinkedIn. John Aravosis is the editor of AMERICAblog, which he founded in 2004. He has a joint law degree (JD) and masters in Foreign Service from Georgetown (1989); and worked in the US Senate, World Bank, Children's Defense Fund, and as a stringer for the Economist. Frequent TV pundit: O'Reilly Factor, Hardball, World News Tonight, Nightline & Reliable Sources. Bio, article archive.
Ever hear the cover done by Lacuna Coil?
Great band. I'm sensing the ghost of the Doors in it.
One of my favorite bands!
Donations are not tax-deductible.
If you like our progressive activism, and hard-hitting reporting, then please support our work.
It's been difficult keeping the site financially afloat since the 2009 economic collapse. Our ad revenue recently grew back to a mere 50% of pre-recession levels, only to drop down again this year.
I need your help more than ever to keep AMERICAblog alive, and kicking the bad guys.
Thank you so much for your continued support,
JOHN and the Gang.


text:
Alex Smith
Society | May 12, 2014
What to Do While Waiting (for the Crash)Author Richard Heinberg on geopolitics, finance, and environment of the slow crash. Global Crossing and Green Festivals President Kevin Danaher on transition to green economy. Unicyclist for climate Joseph Boutelier.
Food & Water | May 7, 2014
Toward a Future: PermacultureWe use the magic of radio to fly around to garden roof tops in Brooklyn USA, a permaculture fruit farm in Quebec, and small acres restored in Nottingham UK. Buckle up.
Environment | Mar 14, 2014
California Drought: Is this the big one?Rainstorms finally arrived in California...but the big reservoirs are still pitifully low, and snow pack is less than a quarter of normal. Hundreds of thousands of acres will not be planted, and food bills will likely go up in North America, and possibly around the world.
Society | Feb 11, 2014
Radio Ecoshock: Crash on Demand with David Holmgren and Nicole FossDo we need to break the system to save the climate? Permaculture co-founder David Holmgren says "yes", in rare radio interview. Then Nicole Foss replies. Plus Alex's climate music.
Environment | Jan 28, 2014
Over the Climate CliffAlex is joined by Cam Walker, Friends of Earth Australia, Dr. David A. Lavers, and author Alan Weisman.
Energy | Jan 15, 2014
The Fracking low-downTrue stories from Walter Brasch, author of "Fracking Pennsylvania", plus Helen Rimmer from FOE UK and Sandra Steingraber.
Energy | Oct 14, 2013
Power Down or Power Shift?Did fracking kill off Peak Oil? Or just the world's hope of alternative energy? Coming up, energy guru Richard heinberg on his new book "Snake oil, How Fracking's False Promise of Plenty Imperils Our Future."
Society | Jul 24, 2013
Preparing Personal SolutionsRadio Ecoshock is back with more local solutions for global problems - from the Mother Earth News Fair.
Economy | Jun 24, 2013
Becoming an EcopreneurFrom the Mother Earth News Fair, we hear about Life on the "Farmstead." Lisa Kivirist turns her dreams of small-scale food into a real living in Wisconsin. Lisa has tips for us all.
Environment | May 23, 2013
Who Will Control the Climate of the World?For all who love a conspiracy, geoengineering has it all. The oil companies, far-right think-tanks, nuclear weapons scientists, and even Bill Gates.


text:
Feeding the Feed
In recent years, the stream of social events staged by fashion brands has spilled well beyond fashion weeks, primarily to keep pace with online fans who expect new content each time they refresh their feeds.
In recent years, the stream of social events staged by fashion brands has spilled well beyond fashion weeks, primarily to keep pace with online fans who expect new content each time they refresh their feeds.
Relationships and your reputation are what matters most, says Kevin Fegans, global director of communications at Forever 21.
There were times in my career when I was encouraged to focus and pick a narrower path, but having a wide variety of skills and interests and experiences serves me well now, says Kristen Joy Watts, fashion community lead at Instagram.
The China Edit is a weekly curation of the most important fashion business news and analysis from and about the world's largest luxury market.
While leveraging Key Opinion Leaders ('KOLs') in China can be a useful marketing tool, luxury brands must do their homework if they expect to see real results, argues Avery Booker.
BoF can reveal that Dover Street Market is set to launch an account on Instagram, charting a different course to parent company Comme des Garçons and kicking-off a tenth anniversary celebration that will see the store transformed from top to bottom.
Riccardo Tisci By Donatella Versace (Interview) "Like any competitive industry, fashion understands the market need for a constant infusion of fresh blood and untapped talent. But among the crop of sartorial prodigies to have emerged in recent years, none has ascended from young upstart to master of the universe as rapidly as 36-year-old Italian designer Riccardo Tisci." Social Media: The Second Generation (WWD)
Made in America: A hook for wealthy shoppers (Ottawa Citizen) "The Made-in-America label has undergone a deluxe makeover. Everyone from Brooks Brothers to the Olsen twins is using it to hawk luxury goods… 'There is a customer that appreciates that the product is made in the United States and is willing to pay for the difference.'" My-wardrobe boosts foreign dress effort (FT) "'The past 12
Gap sacks Patrick Robinson as chief designer (Guardian) "A source close to Robinson said that his departure was not a shock, but will be a blow as he is a popular figure within the company. "Patrick has been in an almost impossible position, in a company trying to please so many people." Promoting from within- A new trend for luxury fashion houses? (Jessica Michault) "After years of designer merry go round
Addicted to Love (IHT) "New York Fashion Week seems to be 'Addicted to Love,' as the sound track puts it. But a new generation of twentysomething designers has a tougher, less hearts-and-flowers way of dealing with romance, and more fashion sense about practical needs for the autumn 2011 season after the current harsh winter." The 'in' crowd (FT) "Forget dictating the trends, these days brands are
Social Media Breeds Edvertorial (WWD) "'It's a new way of communicating with consumers… an editorial approach to telling your brand story, and the social-media space just lends itself so beautifully to that combination.'" Everyday Escada? Life After '80s Power Dressing (WSJ) "Over the past two years, in an effort to add new customers, Mr. Sälzer cut Escada's prices by 20%…
China Looms Large in Luxury Industry's Vision (NY Times) "If heritage is the tool fashion houses have turned to in the wake of the global financial crisis, then the actual market the luxury industry sees guaranteeing its future is China… while China booms, the industry is turning back to basics with more mature markets." Victoria Beckham looking to build her label slowly (Reuters) "Victoria Beckham is
Relocated labels (FT) "From individual consumers of luxury goods, the Chinese and Indians have become consumers of luxury companies, in a shift that has far-reaching implications for the $80bn (€63bn, £52bn) a year industry." When luxury brands outsource, should they tell? (Today) "Italy's Parliament has passed a law that [requires] manufacturers be able to prove that their products were primarily made in


text:
Blackhawks' penalty-killers too passive against aggressive Capitals
BY MARK LAZERUS Staff Reporter October 3, 2013 9:22PM
Brandon Bollig, Joakim Nordstrom
Related Stories
Updated: November 5, 2013 6:37AM
As odd as it was to see the Blackhawks surrender three power-play goals in the season opener against the Washington Capitals, it was even stranger to see them look so passive in the process. Last season's highly successful penalty kill was built on aggressive play, yet the Capitals were the aggressors Tuesday — at times closing in so tightly around the net that their point men were nearly at the faceoff dots.
"Give them credit for their effectiveness on the power play, [but also] us being a little too respectful," coach Joel Quenneville said. "There's a balance there. I think we could have been aggressive in some situations that we gave them complete possession."
The Hawks allowed only 18 power-play goals in 48 games last season, killing at an 87.2 percent clip, third-best in the league. The absence of the hyper-aggressive Michael Frolik (traded to the Winnipeg Jets) was noticeable, but the Hawks believe rookie Joakim Nordstrom will fill the role well with time.
"That's an ongoing process," center Marcus Kruger said. "Like we saw last game, we have some work to do. But I think we'll be fine in the future."
Drawing lessons
The Hawks named 14-year NHL veteran Yanic Perreault their player-development coach in July, and the former faceoff specialist was on hand at practice Thursday to work with the centers.
Perreault is hailed as one of the greatest faceoff men in league history, winning more than 60 percent of his draws during his career.
"He's great at what he does," said Andrew Shaw, who won 44 percent of his draws last season. "Just after today, I felt like I was better."
Said Kruger (46.2 percent): "He knows so much. It's an area where I can be better. I'm going to try to listen to him as much as I can and use him as much as I can."
Injury report
Michal Handzus missed practice. Quenneville called it a maintenance day and said he'll be back on the ice Friday and should play Saturday against the Tampa Bay Lightning. Handzus missed much of the second period Tuesday with an undisclosed injury but returned to assist on Brandon Saad's game-tying goal in the third period.


text:
PANAMA CITY, Fla. (AP) - Authorities in Panama City say the body of a 72-year-old captain was recovered about three miles offshore.
The News Herald of Panama City (http://bit.ly/YdsMNi ) reports the U.S. Coast Guard was called Thursday morning to the site where Frank Knowles was last seen.
Officials say he went into the water about 2 a.m. Thursday. The Coast Guard and volunteers searched the area for about two hours before finding his body. Rescuers performed CPR, but Knowles was pronounced dead at the Panama City Marina.
Coast Guard officials say choppy water conditions and darkness hampered the rescue effort.
The medical examiner's office will perform an autopsy to determine the cause of death.
Information from: The (Panama City, Fla.) News Herald, http://www.newsherald.com
(Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)


text:
Celebrity Central / Top 25 Celebs
Published: Wednesday November 12, 2014 06:00 AM EST
More from PEOPLE
See More News
1 of 796
Following the one-two punch of Legends of the Fall and Interview with the Vampire, Brad Pitt graced the cover of the 1995 issue. What was his appeal? As Nilo Otero, the assistant director on Legends, put it, the actor handled both women and wild horses in the film, making Pitt "a man's man who seems to be a woman's man too.''
Copyright © 2014 Time Inc. All rights reserved. Reproduction in whole or in part without permission is prohibited.


text:
Silk Deep Bahatti
This Hoe Bag is sleeping in my bed on new years eve.
po Garrett Giuffre WHAT! Децембар 31, 2008
A physical bag that a hoe will carry with them most of the time. The bag usually contains extra clothing, lube, condoms, tampons, pregnancy test...and other such items that allow her to sleep from place to place with guy to guy. Be aware that one might call this an "emergency bag", that would be bull shit.
Tonya carried a hoe bag the whole time I knew her. Fuckin hoe.
po JackClifto Септембар 6, 2007
a type of sac or bag, usually made of burlap that hoes and other gardening tools are placed in for travel by foot or bicycle
i put my stuff in that hoebag
po Sean "record holder" Eggel Јул 14, 2003
- ← Previous
- 1
- 2
- …
- 10
- Next →


text:
diana chauvin
Owner / Executive Chef
Diana Chauvin was born in New Orleans from a Cajun-French father from Lockport, Louisiana and Thai mother from Thailand, who met while Diana's father, Merlin Chauvin, was working as an engineer in Bangkok. One year after Diana's older brother Merlin, Jr. was born, Merlin Sr. completed his stint in Thailand and moved his new family back to his native southeast Louisiana. Three years later, Diana was born.
merlin chauvin
Executive Chef
Merlin Chauvin was born in Thailand but was raised in New Orleans all of his life. An avid believer in the importance of hard work and good customer service, Merlin, along with his sister Diana, has developed a wonderful dining experience at LaThai Uptown. One's work ethic is vital in this industry, "The harder you work the luckier you get."
Come experience the culinary traditions of Southeast Asia. Savor the delicious and tantalizing flavors of Thai cuisine in a fun and inviting atmosphere. From the traditional to the contemporary, our dishes will invigorate the senses and delight the soul.
- 1st Place, Best Thai Restaurant, Gambit's Best of New Orleans, 2008-2013
- 1st Place, Best Thai Restaurant, Where Y'at Magazine, 2008-2013
- 1st Runner Up, King of Louisiana Seafood, 2010-2011
2010 Pictures | 2011 Pictures | 2011 Video
- Bayou Bouillabaisee Champion, The Canadian Louisiana Seafood Chef's Challenge
New Orleans
August 3, 2009


text:
Subscribe to HELLO! and save up to 40%Subscribe
Wednesday June 9, 2010
Actor David Mitchell was left shaken after being targeted by thieves near his home on Sunday.
The TV star was uninjured but "shocked" after the incident in which he had his cash, mobile phone and credit cards stolen as he walked through Kilburn.
"I've just been mugged. And I'm fine thanks. I was just shocked and now annoyed to have no cash, cards or phone. But it could have been a lot worse," David wrote on his Twitter page.
The latest news and pictures of the hot young Hollywood actress and star of Silver Linings Playbook
All the latest news, photos and more from the famous couple...


text:
LEE COUNTY, Fla.- Lee County Y.M.C.A.'s are working on a very aggressive expansion plan.
The organization expects to open eight new branches with one opening in Cape Coral in the next few weeks.
Jim Sanger is the area president of the Fort Myers Y.M.C.A. He says his agency's plan to open 8 new facilities over the next several months is both exciting and significant.
"The plans are awesome and they are very aggressive," Sanger said. "It looks at areas of the county that are under-served and gives us a chance to expand our mission and touch more lives in the community."
The Fort Myers Y..C.A., which currently serves some 3,000 members, expects to grow to more than 30,000 with the help of a new partner, South County Y..C.A. out of Sarasota County.
"We started looking for a partner to merge with two years ago. Based on what was going on with the economy and some recommendations from the national Y." Sanger said this is the right time for expansion. "Despite the dip in the economy and the fate of other Y's in our area, like Bonita Springs, which closed in May."
"The Y, like any other business, when the economy hits it hurts us too. I'm not going to sit here and say we didn't struggle," Sanger admitted.
The struggle is over and the Y will soon be moving into this facility on Santa Barbara Boulevard in the Cape. With a second facility opening at the corner of Del Prado and Pine Island Road.
"From age 3 basically to teens. We'll do a lot of teen programming. We'll do a lot of youth sports a lot of leadership programs," Sanger said.
The Y.M.C.A. is making their mark by filling a need in the community.


text:
PANAMA CITY, Fla. (AP) - A Panama City man has been sentenced to life in prison for his part in a fatal robbery.
A Bay County judge sentenced 23-year-old Calvin Grubbs on Wednesday after a jury convicted him of first-degree felony murder.
Authorities say Grubbs was part of a group that tried to rob a dice game last September. The robbery left 41-year-old Marc Logan dead and another man wounded.
Grubbs didn't actually kill Logan, but prosecutors only needed to prove that Logan was killed as a result of the attempted robbery.
The Panama City News Herald (http://bit.ly/169HoR2 ) reports that teen who actually killed Logan pleaded guilty Monday to manslaughter and testified against Grubbs Tuesday.
Information from: The (Panama City, Fla.) News Herald, http://www.newsherald.com
(Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)


text:
Actually it can. Lesser load on CPU - cpufreq governor could run it on lower frequency.
Type: Posts; User: leonmaxx; Keyword(s):
Actually it can. Lesser load on CPU - cpufreq governor could run it on lower frequency.
Yeah, and don't forget "Cripple AMD" feature - that is why i never used intel compilers.
Another useless tons of work. Would be better if some one tried to make Linux a micro-kernel.
Yes it's bad, acceleration will not work. What Linux distribution do You use?
In case of ubuntu:
sudo apt-get install linux-headers-generic dbs fakeroot build-essential dh-make debconf...
Just installed it on 3.16. Release notes is not correct.
Just installed this driver on Ubuntu 14.04. Kernel module compiles normally on linux 3.16 without external patches.
Mouse cursor corruption problem when using multiple monitors - still here. Will...
What about "Mouse Cursor Corruption" bug when using multiple monitors?
Anyone found a solution to it?
Guys, when You hear something about Russia, first You should check if it is'nt a fake.
The company that have to develop a Russian CPU is Baikal Electronics. Look at their site:...
I'd too recommend changing thermal paste. For best results use Arctic Cooling MX-2 or MX-4.
Pali, thank You for support of 12.04 LTS, many people still using that Ubuntu release.
Can You try to use Compiz as desktop compositor instead of Gnome's metacity?
I'm sure it'll work better with Catalyst, and should solve tearing problems.
You have to enable Tear Free desktop feature:
Start AMD Catalyst Control Center: sudo amdcccle
Go to Display Options -> Tear Free, set "Enable Tear Free desktop..."
Go to 3D -> More...
+1 to include AM1 in next benchmarks.
(k, I would'nt)
Don't get me wrong. I'm not an AMD hater, I still remember K6-3 (Sharptooth), Athlon XP (Barton) and Athlon 64 (Clawhammer and Venice) - all of them was perfect CPUs from AMD.
Last 10 years I used...
Better memory controller?
Compare single core performance of FX and Phenom II at same speeds, FX still looses to Phenom II in all except memory bound tests.
Check out review on THG:...
Anyway, FX cpus not as good as Phenom II was. Just imagine the performance that could have 32nm 8-core Phenom with FX's memory controller?
AMD made a bad decision switching to bulldozer architecture, now they are deep in the ass. Bulldozer/Vishera/Steamroller all of them loosing to Core I* in multi-core performance. Also seems like...
Does anybody knows, will there be support for geometry shaders on Sandy Bridge?


text:
Find records of Barbara Morgans
Find birth, death, marriage, military, and other records of Barbara J Morgans at Ancestry.com.Search for records
Biography & Family History Add details
Barbara J Morgans (1935 - 2002) was born on October 10, 1935. She was born into the Morgans family.
There are no known marriages or children on record for Barbara. Barbara died on January 25, 2002 at age 66.
Barbara J Morgans's last known residence is at Portland, Multnomah County, Oregon.
We were able tofind a death record for Barbara J Morgans in the United States Social Security Master Death Index (SSDI). According to information provided to the SSDI, this death record has been verified by a family member of the deceased. This data can be considered very accurate. What is the SSDI?
This genealogy of Barbara J Morgans's life is maintained by AncientFaces members Contribute any information you have to reach the people who know her. Some things we would like to know about Barbara's genealogy:
- Where was Barbara born?
- Where did Barbara die?
- Who was Barbaras family?
- What did Barbara look like? Add some photos of their life.
Family Tree & Genealogy Add / Edit People
You can add or remove people from this genealogy by clicking here.
History of Barbara J Morgans Add details
- Given name
- Barbara
- Surnames
- Morgans family history
- Last Known Residence
- Portland, Multnomah County, Oregon
- Born
- Death
- Gender
- Female
Do you know more about Barbara J Morgans?
You can add details to this page and share Barbara's story.
Obituary Add details
No one has submitted any info regarding the obituary records of Barbara. You can add obituary information about Barbara J Morgans by clicking "Add Details".
Discuss Barbara
Share your memories below with the rest of Barbara's family. We'll notify anyone else who is searching for Barbara of your message.
Find records of Barbara Morgans
Find birth, death, marriage, military, and other records of Barbara J Morgans at Ancestry.com.Search for records
Possible Relatives
- Edwin Morgans
- ·
- Helen A Morgans
- ·
- Renee Morgans
- ·
- Alyn Morgans
- ·
- Reese Morgans
- ·
- Helen Morgans
- ·
- David J Morgans
- ·
- Alice D Morgans
- ·
- Ellen Morgans
- ·
- John Morgans
- ·
- Raymond Morgans
- ·
- Morgan Morgans
- ·
- Emily Morgans
- ·
- Eleanor Morgans
- ·
- Lucille Morgans
- ·
- Lucy Morgans
- ·
- Patricia A Morgans
- ·
- William J Morgans
- ·
- Margaret S Morgans
- ·
- Alberta Morgans
- ·


text:
The National Guard Association of Massachusetts and Maj Gen L. Scott Rice recently announced the awarding of two $2,000 NGAMA College Scholarships. The Scholarship recipients are:
- Ethan Finnell, son of LTC Joel Finnell
- Alyssa Gramstorff, daughter of LTC Carl Gramstorff
Alyssa Gramstorff, daughter of LTC Carl Gramstorff is presented a NGAMA Scholarship. Presenting the scholarship are COL Nancy Souza and LTC Wayne Libby of the Scholarship Committee and Immediate Past President COL John Driscoll.
LTC Joel Finnell received a scholarship for his son Ethan Finnell. Representing NGAMA are COL Nancy Souza, LTC Wayne Libby and Immediate Past President John Driscoll.
The NGAMA Scholarship Committee congratulates these worthy recipients.
The NGAMA 2015 Scholarship Program will be announced in January 2015. The 2015 Scholarship submissions will be due on March 31, 2015.


text:
You must log in to access this feature. Sign in with Twellow or Facebook to get started.
By signing in to Twellow, you indicate your agreement to our terms of service.
Simply connect with Facebook and kiss those password blues away,
or go here to reset your password.
P★rnstar & GoGo Boy ★ I smile 2day cuz I am stronger then I was yesterday.


text:
It's always good to end a Friday with a little something to look forward to. Therefore, we would like to present to you the new trailer for Resident Evil: Retribution.
Bringing in the summer with a BBQ... Assimilate Style
To celebrate our collaboration with Assimilate, Escape Studios are hosting a BBQ event with our friends at Assimilate. This is a hugely exclusive event to introduce the London VFX scene to Assimilate's post-production toolkit SCRATCH and SCRATCH Lab. And we'd like to invite you! But this is no ordinary BBQ folks, vegetarians beware and if you are expecting a Birds Eye burger think again... this is an Assimilate 'steak extravaganza'.
The Foundry VES Career Fair
We are really pleased to have been invited to partner with The Foundry at the VES Career Fair and Technology Expo this weekend.
James Dower & Class Visit Double Negative
After a previous visit to Double Negative, James Dower and his class mates really got a taste for the high standard of work that DNeg set. And on this, their second visit, they were all keen to get some professional feedback for their own VFX Production projects.
Golden Oldies VS Shiny Newbies
The other day I was searching for an online "time waster" game during my journey home. I don't like signing up to free gaming websites so I was thrilled to see that the old classic Snake was free to play online. For those of you who don't know (rare, but they're out there) Snake was a game that featured on the old Nokia phones, back in the day when phones were used for texts and calls only.
Game Over... For Now!
We know it has been a long time coming but we finally managed to get our hands on some insider info into the HBO series Game of Thrones. The second season has been just as intense and enthralling as the first and with the production for the third season renewed just two days after the second series aired, we hope to see a lot more of Westeros soon!
The President With A Past
Now this movie has been cropping up a lot recently. Our friends at Assimilate worked on it with their software SCRATCH, so we thought we should shed a little more light on it.
Monster success with mocha Pro V3
The mocha Pro V3 event took place last night at Framestore screening room in London. The event was a great success so a big thank you to everyone who came down.
Transforming Theme Parks
A month ago I was fortunate enough to be one of the lucky few to preview the newest attraction at Universal Studios, Transformers the Ride.
CVMP 2012 – Final Call For Papers
Do you have a high-quality paper that demonstrates research or work related to media production? If the answer is yes, then now is the time to present it at CVMP 2012. The Best Student Paper prize is being sponsored by Google and the award is a very substantial £2,000.
For all you bears out there...
I came across this video the other day and as well as making me laugh (for quite some time...) it got me thinking. How many film / cinema buff type people exist out there who are secret VFX stars in the making? I'm talking about the naturals here, the people you go to the cinema with who appreciate the stuff that doesn't even cross your mind, or the friend who is an absolute Playstation wizzard. Sometimes, putting two and two together doesn't come easily and associating your love of film or great visual trickery with a career are poles apart. Or sometimes for whatever reason it just isn't possible. Because of family or work commitments maybe becoming the person who's sat behind the cinema screen, rather than someone who's watching it just wasn't an option. So watch the video let us know if the bear is familiar!
Visual Effects Society Global Visual Effects & Technology Expo
The Visual Effects Society (VES) are holding their annual worldwide VFX career fair this year in LA, New York, Montreal, San Francisco and London. This daylong event brings together some of the biggest names in the business and aims to inform, educate and employ the VFX community.
Making Magic With modo
San Jose University, California came up trumps at the recent Interior Design Association of Northern California (IIDA) Student Design Awards and have their 3D visualisation toolkit to thank for their success.
Where Could a Career in VFX Take You?
Doing a VFX course can lead your career in many directions. For many of our students it has been the launching pad for a career in post-production, for film, TV and commercials. Many students have also gone on to work in other areas such as games and architectural visualisation. We teach the fundamentals and practicalities of working in CG, paving the way for what you will eventually specialise in.
The Next Step in VFX
You may or may not have heard about a recent preview, so to speak, of Peter Jackson's The Hobbit, a movie due in cinemas at the end of this year. This has created some concern and confusion over the film. Now before I continue, the aim of this blog isn't to go into depth about these concerns specifically, because to be honest there are many websites already talking about it and I simply want to suggest some of the potential repercussions.
Autodesk and Adobe: The Start of a Beautiful Relationship
For those of you battling with 3D and 2D interoperability, there may be light at the end of the tunnel. Autodesk and Adobe are joining forces to try make these problems a thing of the past.
Cracking Job by MPC & mocha Pro
If you've been hiding under a rock for the last, let's say 6 months to a year, then you may be unaware of the new Tim Burton movie, Dark Shadows, released this month.
Softimage Creatives: Launch Event Line-Up Released!
Great news Softimage users out there… the line-up for the launch Softimage Creatives user group meeting has been released. And for those of you who are hoping to attend, I think you'll agree this is a programme to get excited about.
Here's the list of speakers and topics for May 29th 2012:
Studio Assistant Workshop - Final Gather Maps Part Two
Welcome back everyone!! I hope you all had a cracking weekend. Right now we are going to pick up where we left off on Friday with FG Maps.
Studio Workshop - Final Gather Maps
Ladies and gents, welcome to another Studios Assistant blog. Today's topic: Final Gather Maps.


text:
Berry makes a run for it on the beaches of Malibu. Plus: Zac Efron, Beyoncé & Blue, Seal and more
Credit: Bauer-Griffin
Updated: Monday Apr 09, 2012 | 05:00 PM EDT
More from PEOPLE
See More News
8 of 16
Heidi Klum takes sons Henry, 6, and Johan, 5, to karate class in Los Angeles Saturday – the day after she filed for divorce from Seal.
Copyright © 2014 Time Inc. All rights reserved. Reproduction in whole or in part without permission is prohibited.


text:
Carroll Cullerton, the son of Illinois Senate President John Cullerton, was charged with sexual battery over the weekend for allegedly fondling a woman at a Memphis nightclub, WMC Action News reports.
According to the Memphis news station, the 26-year-old was at Club 152 when Emily Moss says he Cullerton was dancing close to her.
"And I scooted away and said 'Please don't do that, I'm not comfortable with this, I don't know you,'" Moss told WMC. "Five seconds later, he unzips my dress."
The affidavit states Cullerton unzipped the victim's dress, exposed her bra, and then ran his hands up the victim's breasts.
"You can't come up and unzip someone's clothing, especially in your chest area," noted Moss.
According to Moss, Cullerton told security and police about his family's political ties.
"I guess he thought that was OK and he could get away with that, I'm not sure," said Moss. "Especially when you tell people 'stop, don't do that,' and they do it anyways."
Cullerton posted $7,500 bond Friday night and is due in court on Monday.
"This is an incident unrelated to official state business," said Rikeesha Phelon, a spokesperson for the Senate President.
She declined to give further comment.
It's not the first time one of Cullerton's children has been in legal trouble.
Garritt Cullerton pleaded guilty to a misdemeanor DUI charge in Jan. 2011, and was charged with DUI in 2004 and 2008. He was not convicted in those two instances.
Contributing: Reema Amin