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In the article, "The Sad Legacy of Ronald Reagan" published at "The Free Market" in 1988, Sheldon L. Richman laments the unfortunate legacy of Ronald Reagan. He acknowledged that the world believed that Reagan was a staunch defender of limited government, liberty and free market. However, the forces behind interventionism was so strong that led Reagan to abandon his "free market position and acquiesced in further crippling" the American economy and liberties. To prove this argument, Richman dissected Reagan's track record, which includes government spending, taxation, regulation, bureaucracy, and trade.
As to government spending, Reagan's administration spent higher than Carter's. Instead of fulfilling his promise to abolish the Dept. of Education and the Dept. of Energy, he doubled the budget of these two departments. Social Security spending increased from $179 billion to $269 billion, and Federal entitlements from $197 billion to $477 billion. Foreign aid also increased "from $10 billion to $22 billion", and so is the contribution to the IMF. The final outcome was the tripling of government debt "from $900 billion to $2.7 trillion."
In taxation, the "Tax Reform Act of 1986 is more deception than substance."
In regulation, "some deregulation has occurred for banks, intercity buses, ocean shipping, and energy. But nothing good has happened in health, safety, and environmental regulations, which cost Americans billions of dollars, ignore property rights, and are based on the spurious notion of 'freedom from risk.'" As a whole, despite the talk about deregulation, "in fact, the economic costs of regulation have grown under Reagan."
The size of bureaucracy has also grown and added "230,000 more civilian government workers. . . ."
In terms of trade, "The Reagan administration has been the most protectionist since Herbert Hoover's." "Ominously, Reagan has adopted the bogus fair-trade/free-trade dichotomy, and he was eager to sign the big trade bill, which tilts the trade laws even further toward protectionism."
The admirers of Ronal Reagan applaud him as the champion of limited government, free market, and personal liberty and "argue that he has changed the terms of public-policy debate, that no one today dares propose big spending programs." For Richman, Reagan brought no real change. Instead of shrinking the size of the government, he has caused it to grow even more.
William A. Niskanen in "Reaganomics" based Reagan's economic policy on four major objectives:
(1) reduce the growth of government spending,
(2) reduce the marginal tax rates on income from both labor and capital,
(3) reduce regulation, and
(4) reduce inflation by controlling the growth of the money supply.
Niskanen has a different assessment of Reagan's legacy. For him, "Reagan delivered on each of his four major policy objectives, although not to the extent that he and his supporters had hoped." "The major achievements of Reaganomics were the sharp reductions in marginal tax rates and in inflation." However, "Reagan left three major adverse legacies at the end of his second term:"
(1) the privately held federal debt increased from 22.3 percent of GDP to 38.1 percent
(2) the failure to address the savings and loan problem early led to an additional debt of about $125 billion.
(3) the administration added more trade barriers than any administration since Hoover.
In his September 29 article, Paul Verhaeghe of "The Guardian" describes neoliberalism as the EXISTING economic system "that rewards psychopathic personality traits that has changed our ethics and our personalities." It "has brought out the worst in us."
Verhaerghe associates neoliberalism with free market and privatization. In order to succeed under this economic system, you must possess the following qualities:
(1) Articulateness. Disregard the superficiality of human interaction. The important thing is the ability "to win over as many people as possible."
(2) Ability to "lie convincingly and feel little guilt."
(3) Ability to evade responsibility for personal behaviour.
(4) Flexibility and impulsiveness. You must always be "on the lookout for new stimuli and challenges. In practice, this leads to risky behaviour, but never mind, it won't be you who has to pick up the pieces."
Verhaerghe accepts that his description of an individual under neoliberalism is "a caricature taken to extremes." However, his main concern is to paint a dark picture of neoliberalism by identifying the worst things that come out of us as result of this economic system:
(1) "The main preoccupation always being to extract more profit from the situation than your competition."
(2) "Social ties with colleagues weaken, as does emotional commitment to the enterprise or organisation."
(3) Bullying spreads from schools into the workplace.
(4) "A buried sense of fear, ranging from performance anxiety to a broader social fear of the threatening other" is widespread.
(5) "Constant evaluations at work cause a decline in autonomy and a growing dependence on external, often shifting, norms."
(6) "Adults display childish outbursts of temper and are jealous about trivialities, tell white lies, resort to deceit, delight in the downfall of others and cherish petty feelings of revenge."
(7) It caused serious damage on "people's self-respect."
(8) "Our society constantly proclaims that anyone can make it if they just try hard enough, all the while reinforcing privilege and putting increasing pressure on its overstretched and exhausted citizens."
(9) "We are forever told that we are freer to choose the course of our lives than ever before, but the freedom to choose outside the success narrative is limited."
(10) Neoliberalism "would have us believe that success depends on individual effort and talents, meaning responsibility lies entirely with the individual and authorities should give people as much freedom as possible to achieve this goal."
(11) Neoliberalism believes "in the fairytale of unrestricted choice, self-government and self-management are the pre-eminent political messages, especially if they appear to promise freedom."
So for Verhaerghe, neoliberalism "is the greatest untruth of this day and age."
Two articles were written as a response to Paul Verhaeghe. The 2nd article is just an extension of the 1st. I just want to mention the 2nd article first for there are ideas in it that I think are relevant. Ryan McMaken wrote this article on the 30th of September. Concerning the use of the word "neoliberalism", he states:
"Whenever you see someone use the word 'neoliberalism' you are probably dealing with someone who spends most of his or her time in a left-wing echochamber where people believe they are being oppressed by 'free markets' and that things will be set right only when the kind, calming hand of government is able to tame the vile 'free for all' that is people enjoying personal freedom."
For McMaken, the fallacy of Paul Verhaeghe's argument is the mistaken identification of neoliberalism with the free transactions that characterize the market. He did not mean "the modern system of state-subsidized and controlled corporatism that actually prevails in the world today." And therefore Verhaeghe commits a serious mistake by saying that "neoliberalism" meaning the free market is the existing economic system today.
The first response is more perceptive. The owner of the blog is Predrag Rajsic. At the outset, Rajsic acknowledges that his academic achievements are far below compared to Dr. Verhaeghe, but he is not worried for based on the logic of the professor, his lower achievements are good and the professor himself would be placed among the psychopathic for he is "a successful academic, close to the top of the academic achievement scale and pretty high in the general social structure." However, Rajsic avoids to think that way and considers that the professor "climbed to the top despite the goodness of his heart, and not because of some psychopathic personality traits on his part."
After clarifying that part, Rajsik dissects the logic of the professor's argument on its own merit. Dr. Verhaeghe's conclusion that neoliberalism "rewards career and penalizes one's love for his family" is problematic on two points:
(1) "We don't know how other social systems perform in this regard. Did feudalism favour 'success' to a lesser extent than the system Dr. Verhaeghe is critiquing? How about communism? Were there fewer psychopaths at the top of the social structures in the communist/socialist Yugoslavia or the USSR than in the current system?"
Under the communist version of socialism, "Tito sent about 16 thousand political prisoners to something that looked more like a concentration camp than a prison. No one of the top Yugoslavian political or economic officials complained strongly enough to change this system. Did they exhibit more or less psychopathic tendencies than the people at the top of today's social structures in neoliberal societies?"
(2) Dr. Verhaeghe's conclusion that rewards and punishments are objectively determined outside of our minds is also problematic simply because "human choice is based on subjective valuations." "This means that the definition of success and failure is subjective. Each individual defines her own success."
Predrag Rajsic noted that the term "neoliberalism" has been abused. We need to study the historical formation of The Mont Pelerin Society in order to clarify the confusion that surrounds the use of the term "neoliberalism". Two additional articles written by Jörg Guido Hülsmann and Stephan Kinsella will help us achieve this.
Jörg Guido Hülsmann wrote "Against the Neoliberals" on May 2012. The article starts with a story about the formation of The Mont Pèlerin Society, and describes it as "an 'ecumenical' undertaking, bringing together purebred liberals of the classical tradition and neoliberals, who endorsed interventionist schemes to one degree or another." For Hülsmann, the role of Albert Hunold of Switzerland and Ludwig Erhard of Germany is vital to understand how neoliberalism dominated The Mont Pelerin Society.
Albert Hunold is a devout neoliberal and at the same time an admirer of F. A. Hayek's "Road to Serfdom". He was elected secretary of the society, and dreamed of becoming its president. Hostility arose between him and Hayek. The struggle between these two men became visible in 1958, "which for the first time brought a Mont Pèlerin Society meeting to the United States — to Princeton." During the next three years, the conflict between Hayek and Hunold "lurked beneath the surface. The conflict culminated "at the Kassel meeting in 1960" where "both Hayek and Hunold stepped down from their positions, but Hunold would become vice president of the society and wreak havoc for a while longer." The following year, the society was "to celebrate Mises's eightieth birthday, but Hunold turned it into yet another battle between neoliberalism and laissez-faire." "The Ordoliberals would soon be pushed into the background for a while; the power vacuum was not to be filled with Austro-libertarians, but economists from the Chicago School."
Another advocate of neoliberalism is Ludwig Erhard. His economic policies were favorably received in Germany. But for classical liberals such as Mises, "Erhard's success was problematic because it gave unwarranted credentials to his middle-of-the-road philosophy" and "was used to vindicate subsequent interventionist policies, in particular, antitrust laws and inflation."
Ludwig von Mises avoided to be involved in the company of neoliberals. He "did not have the highest opinion of most German economists." "He declined to write an entry for the new standard social-science dictionary, the Handwörterbuch der Sozialwissenschaften." He perceived the "Ordo School" as "Ordo-interventionists" and did not like to cooperate with them.
Erhard's and the Ordo School's influence in Geremany was opposed by the classical liberals. "The leaders of this laissez-faire group were Volkmar Muthesius and Hans Hellwig." However, "Being denied professorships at the universities, their foremost means of action was Muthesius's journal, to which Mises contributed several articles."
Stephan Kinsella's article, "Capture of Mont Pelerin Society by Neocons" was published at LewRockwell.com in August 2008. The article includes some historical details not covered by Jörg Guido Hülsmann that will give light to the confusion that surrouns neoliberalism.
Kinsella starts with his narration that "classical liberal economists were usually not employed in institutions of higher learning." So what they did was to build "other institutions from loose networks to political parties." "By 1860 governments realized the danger to themselves that the classical economists posed." As a response, they created "their own economists and thus control the market of ideas." Kinsella continues:
"This strategy was first applied in Germany with the German Historical School or 'Schmollerism' and soon spread to other countries, each with its own specific national feature. John Stuart Mill in Britain for example changed the meaning of liberalism into interventionism, while the Russian government thought that Schmoller was too tame and hired Marxist economists instead."
"This trend continued into the 20th century, with Ludwig von Mises being one of the very few setting himself against it. After demolishing the case for socialism and putting the case for radical liberalism, he insisted that no 'third way' was possible, as this would invariably lead to a loss of prosperity and in the end, socialism."
At this point, we return to the formation of Mont Pelerin Society. Kinsella identifies the composition of the ecumenical character of the society into four schools of thought:
(1) Neoliberalism, i.e., practical and theoretical compromise with socialism;
(2) F.A. v. Hayek, for whom a small amount of intervention was permissible;
(3) Alexander Rüstow, who considered natural hierarchies as necessary for society;
(4) and Ludwig von Mises, who stood for complete laissez faire.
As we already know from Jörg Guido Hülsmann, the Mont Pelerin Society was already dominated by neoliberalism through the influence of Albert Hunold and Ludwig Erhard. Kinsella confirms this: "Today, the MPS, a society of eminent scholars, mainly represents Neoliberalism."
Ronald Reagan is considered a champion of free market, limited government, and personal liberty, but in actuality due to interventionist forces, he gave up his free market position, and contributed to the expansion of the power of the State and bureaucratic management.
As for neoliberalism, Dr. Paul Verhaeghe was mistaken to associate it with free market simply because the ruling economic system in the world today is interventionism. It is better therefore to distinguish between free market capitalism and crony capitalism. Free market capitalism is now represented by the Foundation for Economic Education, LewRockwell.com and Ludwig von Mises Institute and economists like Ludwig von Mises himself, Henry Hazlitt, Murray N. Rothbard, Ralph Raico, and George Reisman. If Jörg Guido Hülsmann and Stephan Kinsella's association of neoliberalism with interventionism is correct, then it is fair to say that out of this system, crony capitalism emerged, and therefore it is best represented by Mont Pelerin Society, the Chicago School and its most popular economist, Milton Friedman, "the 20th century savior of capitalism and champion of free market."


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Strawberry Basil Champagne Sparklers
My mother raised me to never leave the house in sweatpants, which is amusing considering that I spend 89% of my off-work hours in ill-fitting collegiate apparel.
My at-home wardrobe rotation goes something like this:
- On the bottom: Decent Notre Dame men's sweatpants; butter-stained Notre Dame men's sweatpants; Target junior-brand leggings that I wouldn't even wear to the mailbox; KU Jayhawk sweatpants.
- On the top: Old Notre Dame T-shirt #1, #2, or #3-37; old race T-shirt to remind myself that I am athletic; whatever Ben has in his clean laundry pile.
Yes, I am a picture of class.
Despite my "cozy" at-home style, I do still change into a pair of jeans to go to the grocery store. I can't help it. Mom, your work has paid off.
Ben does not understand this personal commitment to keeping my public appearances sweatpants-free (note: leggings and yoga pants do not count), which causes its own series of marital discord, particularly when we're leaving the apartment for errands and he walks out in what he insists are not sweatpants, but "track" pants. I see no difference and would appreciate a pair of (reasonably clean) cords—but then again, I did give myself a pass in the yoga-pant category, so maybe I shouldn't judge.
Whatever your personal feelings regarding sporting sweats (or track or yoga pants) in public, sometimes a girl just needs a reminder that she's a lady. Yes, I do occasionally style my hair in something besides a middle-school-esque messy bun. Yes, I do own pants that fit me. Yes, I sip Strawberry Basil Champagne Sparklers.
Whether your are looking for a cocktail for your Mother's Day brunch, a fun girls night kick-starter, or a light summer sipper, Strawberry Basil Champagne Sparklers are an ideal choice. If you've never tried strawberry and basil together, get ready to go bonkers. These two lovers are flavor-pair perfection.
To create our pretty-in-pink-drink: We whip up a quick simple syrup (sugar and water get friendly on the stove), steep with fresh basil leaves, then muddle with fresh strawberries. Next, we let our concoction hang out in the fridge for a few hours, until the flavors are well mixed and everyone's feeling groovy.
A quick trip through the strainer and we are left with an outrageously summery, sweet, succulent, strawberry-basil syrup that I've been mixing with just about every liquid in my house (hello, strawberry basil lemonade, strawberry basil iced tea, and strawberry basil ice cream float!). Place a few tablespoons of our beautiful strawberry basil syrup in a champagne glass (or wine glass if you are me and don't own a champagne glass), top with bubbly, and ta-dah! Class in a glass: Strawberry Basil Champagne Sparklers.
Mom, thank you for inspiring me to keep in classy, even if I am sipping my Strawberry Basil Champagne Sparkler out of a wine glass, while wearing men's sweatpants. At least I made my bed this morning.
Strawberry Basil Champagne Sparklers
- 3/4 cup water
- 1/2 cup granulated sugar
- 1 cup loosely packed fresh basil leaves
- 1 pint strawberries — (fresh or frozen and thawed) hulled and sliced into quarters
- 2 tablespoons freshly squeezed lemon juice — about 1/2 large lemon
- 1 bottle dry white sparkling wine — (champagne, prosecco or cava will all work nicely, chilled)
In a medium saucepan, bring water and sugar to a boil, stirring until sugar dissolves and the mixture is clear. Stir in fresh basil leaves, remove pan from heat, and allow mixture to sit for 35 minutes while basil steeps.
In a medium bowl, mash the strawberries with the lemon juice, until strawberries well crushed. Pour basil syrup into the bowl, then mix thoughly to combine. Cover bowl with plastic wrap, then place in the refrigerator to allow flavors to infuse for at least 4 hours. Strain mixture into a sealable jar or container, then return to fridge until ready to use.
To serve: place 2 tablespoons of strawberry-basil syrup in the bottom of a champagne glass. Top with sparkling wine. Sip and enjoy.
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
Banana Cake with Coconut Cream Cheese Frosting Next Post »
Quinoa, Chickpea, and Almond Salad with Roasted Scallion Dressing
47 comments
I'm a huge piper Sonoma fan.
It sounds like your mama raised you right. In the South, we're taught to always look presentable because you never know who will stop by.
When we toured colleges together, my Mom saw kids walking to class in pajama pants. She begged me never to do the same. And she won. I always present myself well! :)
Sounds perfect and they are so pretty!
OMG I love these! I'll take 5 glasses, pronto :)
Gorgeous! Anything with bubbly is good in my book. Cheers!
Also, did you go to KU? Just curious. I graduated from Kansas State.
Sometimes I decide not to go out because it means having to change out of my sweatpants. And that's my classy life. :) Good thing I don't need to change to make these pretty little sparklers!
I love being right sometimes! Looks like a very refreshing cocktail! Love, Mom
What a great idea! Light and refreshing drink for summer :)
Happy Blogging!
Happy Valley Chow
I'm a nut for adding fruit to my Prosecco, so I know I'd love these gorgeous, summery sparkling cocktails!
don't be ashamed by your attire – i wear my JMU athletic shirt plus yoga pants pretty much every single day except when i switch to my kickball shirt cause the JMU shirt is in the wash. seriously, i think we all just end up not caring about what we wear after college anymore b/c you're just exhausted from work and trying to figure out what's "cute" and you don't have the TIME to go shop anymore. or at least that's the case with me!
can i please pour myself a large wine glass of this drink? we literally have cases of prosecco leftover from our wedding AND i just bought strawberries! perfection! :)
Seriously, my mouth started watering at that first picture. I need a cocktail, stat.
I've lived in sweatpants this week. I'm telling myself yoga pants are the new black.
You KNOW I love this!!! When are we drinking these? xx
ha ha I love it!!! I can't resist wearing yoga pants in public! this champagne drink looks mighty tasty!
Too funny!! I can't leave the house in sweats either. Actually, I don't wear them much, but when I do, I don't even get the mail with them on. I've recently learned just how much I love leggings though! Thought I was a bit too old for them, but I found some that fit fabulously, and I'm practically living in them. Actually wore them out the other day and the kids even said, "MOm… you look good!". Guess that's the stamp of approval.
And… I am certain that I can wholeheartedly stamp my approval on these Strawberry Sippers!! Positively perfect!
I have been looking for something to make for an upcoming girl's weekend. I love bubbly and the addition of strawberries is PERFECT!
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First of all, love the strawberry basil watermelon combo – I've just never thought it apply it to champagne! Borrowing this recipe for a bubbly party I'm hosting this weekend. Thanks for the idea :)
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Hello. How long would this last bottled straight away do you think?
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subset: commoncrawl


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2013 BMW Charity Pro-Am Raises $731,152 for Local Charities.
GREENVILLE, S.C. (August 15, 2013) – The 13th annual BMW Charity Pro-Am presented by SYNNEX Corporation golf tournament raised $731,152 for Upstate charities, tournament officials announced today. Officials from South Carolina Charities, Inc.—the non-profit organization that manages the BMW Charity Pro-Am presented by SYNNEX Corporation—presented checks to charity representatives at the Charity Check Presentation presented by High Cotton, held at the downtown Greenville restaurant.
The tournament's 2013 charity partners were 100 Black Men of the Upstate, Child Evangelism Fellowship of Greenville, Child Evangelism Fellowship of Spartanburg, Dogs for Autism, The First Tee of Greenville, Greenville Tech Foundation, Inc., Harvest Hope Food Bank, JDRF – Greater Western Carolinas Chapter, Make-A-Wish Foundation of SC, Mobile Meals of Spartanburg, National Christian College Athletic Association (NCCAA), New Foundations Home for Children, Palmetto Animal Assisted Life Services (PAALS), Play Safe, Inc., The Reserve at Lake Keowee Charitable Foundation, Ronald McDonald House Charities of the Carolinas, Scottish Rite Foundation, Shriners Hospitals for Children – Greenville, Spiritual Two-A-Days, and The Walker Foundation for the SC School for the Deaf and Blind.
Since 2001, the BMW Charity Pro-Am presented by SYNNEX Corporation has raised $9.98 million for 150+ charities, putting the tournament on the road to raising $10 million after the 2014 tournament. The PGA TOUR is also set to reach a milestone of $2 billion raised for charity during the 2014 season.
"It's exciting to see the impact that this tournament has on our charity partners, especially as we reach nearly $10 million in charitable giving," said Bob Nitto, president of South Carolina Charities, Inc. "The funds distributed today are the result of the community's support of this tournament."
In addition to impacting local charities, the tournament also has a notable impact on the Upstate economy. In 2013, Clemson University's International Institute of Tourism Research and Development conducted a study of the economic impacts of expenditures related to tournament operations and found that the 2013 tournament generated total direct spending of $4.712 million, supported 139 jobs, generated net local government revenues $541,048 and net state government revenues of $868,479, and yielded $6.744 million in total output/impact.
The 2014 tournament will take place May 15-18, and will be played at Thornblade Club, The Reserve at Lake Keowee and, new for 2014, Green Valley Country Club.
"Green Valley is a fantastic golf course in a beautiful setting, and we're excited to add it to the 2014 course rotation," said Darin MacDonald, executive director for the tournament. "This addition is also great from the community perspective as the Club is dedicated to helping local charities and fueling the Upstate economy."
"Green Valley is very excited to be one of the hosts for the upcoming BMW Charity Pro-Am golf tournament," said Mike Kaplan, executive director of Green Valley Country Club. "We look forward to showing the improvements and amenities we have made over the past two years since the Kaplan family acquisition. The team at Green Valley has given much effort and enthusiasm into making the Club a great venue for this worthy charitable event."
Awards were also presented today to the 2013 volunteers of the year and the Web.com Tour's Volunteer of the Week. Those volunteers are Darrell Pitts (Thornblade Club), Mike Jones (Greenville Country Club's Chanticleer course), Dave Kowalski (The Reserve at Lake Keowee), Bill Riegel (Transportation Committee) and Daniel Roberts (Web.com Tour Volunteer of the Week).
The pro champion of the 2013 tournament was South Carolina native Mark Anderson. In his 60th career start on the Web.com Tour, Anderson shot a 6-under-par 65 and cruised to his first victory on the circuit, claiming the BMW Charity Pro-Am presented by SYNNEX Corporation by five strokes over Tom Hoge, who is in his second year on the Web.com Tour.
Anderson's 72-hole total of 27-under 259 easily shattered the tournament's previous record of 23-under par by the late Michael Christie (1996) and Charles Warren (2002) and tied for the third lowest under-par score in Web.com Tour history.
The win earned Anderson $117,000 and moved him from No. 133 to No. 9 on the Web.com Tour money list at the time. The top 25 money leaders on the Web.com Tour automatically earn playing status on the PGA TOUR in 2013.
Anderson was a dual winner, teaming with partner Todd Justice to win the pro-am competition after a scorecard playoff. The team finished at 43-under par for four days, tied with John Peterson and his partner Richard Kay. Actor Oliver Hudson was the highest finishing celebrity contestant.
Tournament attendance was 51,500, up 1,000 from 2012.
The 28 celebrities that competed in the 2013 tournament were Anthony Anderson, Steve Azar, Lucas Black, Andy Buckley, Brad Brownell, Mark Bryan, Javier Colon, Jay DeMarcus, Jeffrey Donovan, Greg Ellis, Dean Felber, Wayne Gretzky, Oliver Hudson, Janet Jones-Gretzky, Danny Masterson, Edwin McCain, Ryan Merriman, Kirk Muller, Craig T. Nelson, John O'Hurley, Terry O'Quinn, Michael Pena, Joe Don Rooney, Kurt Russell, Grant Show, Paula Trickey, Gary Valentine and Patrick Warburton.
For more information about the BMW Charity Pro-Am presented by SYNNEX Corporation visit bmwcharitygolf.com or like the tournament's Facebook page at facebook.com/BMWCharityProAm.


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Senior Agile SAFe Coach - London - 3 Month Contract
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24 x 7 Email & Chat & Phone
The SlumberBump Positional Sleep Belt is a handy tool that can help alleviate snoring, which is often a side effect of CPAP therapy. If you need this positional sleep belt to be just a bit longer to fit comfortably, order this SlumberBump Positional Sleep Belt extender from Resp Shop. It's just as comfortable and lightweight as the original belt, but it ensures a better fit when the belt is too snug on its own.
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April 7, 2016
Vivaldi Desktop Browser Makes Debut — Boasting Customization, Tab Stacks
The Vivaldi 1.0 desktop browser has officially launched after 14 months in beta.
The new browser, from former Opera CEO Jon von Tetzchner, is a bid to give Internet users an alternative to browsers from big companies such as Google's Chrome and Apple's Safari. It is is available to desktop users running the Windows, Mac or Linux platforms.
According to a Vivaldi press release, the browser was built in response to "vocal grumblings that browsers including Chrome, Firefox and Safari do not serve users."
von Tetzchner says Vivaldi was "built with the user in ind."
"We set out on a mission to make web browsers powerful again," he said. "So Vivaldi 1.0 is both a throwback and a look ahead. It's a 'Modern Classic' designed to help our users get the most out of all the time they spend with their browser. Millions of people have already agreed that they want a better browser, one that puts them in control. Everything we build is in service of the user. We have no investors and their agendas to dictate our progress. There's no exit strategy and we're here to stay. All we want to do is give people a browser they're proud to use and that we're proud to call Vivaldi."
Vivaldi's features include:
Tab Stacks: If you are a multi-tab user, Vivaldi offers the ability to drop tabs on top of each other to create a stack to reduce clutter.
Tab Stack Tiling: If you have a big screen, Vivaldi offers the ability to tile tab stacks to see multiple pages at the same time might come in handy.
Sessions: This enables you to save your favorite set of tabs as a session for later retrieval.
Notes: You can mark quotes to save as a notes and the browser will remember which site you were on and allow you to take screenshots.
Quick commands: Access open tabs, bookmarks, history, settings and more through a command interface.
Mouse gestures and keyboard shortcuts: "Mouse gestures turn a flick of the wrist into almost any action in the browser," the company says. "Keyboard shortcuts do the same with simple key combinations."
Personalized: Vivaldi adapts to you with "more than one million different ways to make Vivaldi your perfect browser."
Vivaldi can be downloaded for free from https://vivaldi.com
Jennifer Cowan is the Managing Editor for SiteProNews.


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Monday, June 29, 2009
Make the South Proud Chicken and Grits
Wow. That's all I can say about this one. Imagine the lush texture of roasted peaches and sweetly caramelized red onions sitting alongside a perfectly roasted chicken breast that has bathed in a red pepper and garlic olive oil bath - skin crisped and crackled with a tender, moist center - all piled on top of a soft and cushy mound of goat cheese grits.
I hear you - maybe a little sweet for your taste? I worried about that too - but a teaspoon of red pepper flakes might change your perspective. Salty sweet may have met its new match - sweet and hot. Plus peppery cilantro rounds it all out at the end with its signature clean bite.
I have to admit I altered this recipe (Ring of Fire Chicken) from the food network cookbook, Get Grilling - a darn good little book for the novice griller. I made mine indoors but I don't think Johnny Cash would have minded.
One final note - I have been making grits for years the same way - starting with some sauteed chopped shallots and adding stock - but have FINALLY learned the trick to perfect grits. You have to salt the stock before you add the grits. If you wait until the end - you'll never be able to catch up. And nothing is more disappointing than under-salted grits. It's like buying a new dress only to realize there's a hole in the crotch once you've already cut off the tags.
Ring of Fire Chicken (Garlic and Red Pepper Chicken with Roasted Peaches and Red Onions over Goat Cheese Grits)
Serves 4.
4 fat cloves garlic
1 teaspoon kosher salt
4 teaspoons balsamic vinegar
2 teaspoons red pepper flakes
1/2 cup olive oil
2 chicken bone in and skin on chicken breasts (about 2 pounds of chicken - you could also use thighs or a whole cut up chicken)
1/2 cup vermouth or dry white wine
1/2 cup low sodium chicken stock
2 ripe peaches, rinsed, halved and pitted
1 small to medium red onion, cut into 8 slivers
3/4 cup instant grits
3 cups low sodium chicken stock
1 tablespoon butter
2 tablespoons olive oil
1 cup chopped shallots
2 teaspoons kosher salt, divided
fresh cracked pepper
4 oz goat cheese
1 teaspoon butter
1/4 cup chopped cilantro
Set your oven to convection setting on 375 (mine is a Gaggenau and only sets at 10 degree intervals so I put mine on 380...) If you don't have a convection setting, set it to 400.
Get out your largest rimmed glass baking dish - sizeable enough to hold all of the chicken, peaches, and onion. Spray with non stick spray and set aside.
Peel and smash your garlic cloves on your cutting board. Sprinkle over the teaspoon of your kosher salt, then smash and smear with the side of your knife blade to create a crude paste (it's okay if you still have bits of garlic chunks - it doesn't need to be perfectly smooth.) Scrape off this goop into a bowl, then whisk in the balsamic, red pepper flakes, and olive oil. When all is well combined, pour half of this mixture into another small bowl and have two pastry or basting brushes at the ready - one per bowl.
Place your chicken breasts in a large rimmed glass baking dish, skin side up. Brush them with the first batch of garlic and red pepper olive oil, making sure you clomp as much of the garlic shards and red pepper flakes onto the pale skin as possible. You want to anoint every bit of the exposed chicken including the sides with the oil, but DO NOT just pour it over - depending on the size of the breast you might not need all of it and you don't want extra oil weighing down your lovely juices later.
Add the 1/2 cup vermouth or white wine and 1/2 cup stock to the bottom of the dish, then carefully transfer to your heated oven. Bake for 15 minutes.
Meanwhile, add your 1 tablespoon butter and 2 tablespoons olive oil to a large lidded pot. Heat over medium heat until the butter is melted, then add the shallots. Season with 1 teaspoon of kosher salt and fresh cracked pepper, then saute for 4-5 minutes until softened and opaque. Add the 3 cups stock and bring to a boil over high heat with the lid. When boiling, gently stir in the last teaspoon of kosher salt, then the grits, whisking or stirring rapidly to encourage them to absorb the stock. Lower the heat to low, stir another minute, then replace the lid and let simmer, about 5 minutes. The lid may bounce around if the heat gets too high again - don't panic, just slide the pot onto a cool burner and stir making sure the bottom of the grits haven't stuck or burnt onto the pan, and return the lid. If they haven't thickened yet and are still liquidy, slide them back onto the burner, even turning it off if necessary. Instant grit are hard to mess up with a little babysitting. When they are still stirable but no longer soupy (and look like grits versus granules of shaved corn swimming in stock), add the butter and goat cheese, stirring to meld. It helps to put them back on the burner they heated on to let the residual heat speed this along.
Meanwhile, remove the chicken from the oven and add the peach halves and red onion slivers, spreading about evenly through the pan. Using your second bowl of garlic and red pepper oil, brush the tops of the peaches and onions with the mixture, being sure to touch each bit. You can give the tops just the tiniest dusting of kosher or sea salt as well to help them along, though it's not mandatory. Carefully cover the chicken breasts (whose skin should already be a little brown) with a sheet of aluminum foil while letting the rest of the pan retain access to air.
Return the pan to the oven and bake another 15 minutes. At this point, remove the foil from the chicken and turn on your broiler to 450 to finalize the crisping of the chicken skin. Depending on your oven, this may take anywhere from 1 to 4 minutes, so keep an eye on it. At this point, your grits should be ready and on standby, happily sitting still warm on the stove.
When the chicken skin is crisped to your liking, remove the pan once again from the oven and carefully transfer the chicken to a resting plate. Gently stir the peaches and onions, then return them to the broiler for another 5 minutes, until the tops of the peaches are a deep dark brown and the onions have begun to carmelize and shrink to a lovely pinky purple. Again - keep a watchful eye - the broiler can quickly become your worst nightmare if you don't babysit it.
I like to serve this dish family style - it's LOVELY this way. So I heap the grits into a wide serving bowl, then top with the chicken breasts. Carefully transfer the peaches and red onions piling them around the chicken, then spoon over some of the juices from the pan. Sprinkle with the chopped cilantro and admire the beauty of it all before you hack into the chicken, separating them in half to make 4 servings.
Posted by Miss Meat and Potatoes at 7:54 PM 1 comments Links to this post
Labels: all in one meal, Chicken, side dish
Friday, June 26, 2009
Happiness in a Glass
This happened to me last Saturday night. Margaritas seemed too citrusy for my mood and my usual alternative - a martini - seemed too dull and somber, like the rain falling outside. It was day 22 in a row or something of solid rain in New York and I was officially becoming affected by it. I needed perking up.
I quickly went to work with a mix of fruits and juices I had on hand (partially inspired by Sarabeth's 'Five Flowers' breakfast beverage.) When all was pulverized and chilled by the blender, you couldn't even make out one particular flavor. Not too sharp, not too sweet, just right.
A few sips later things seemed to look up. I'm not peddling alcohol by any means here - I really think the brightness of the juice orgy perked up my neurons as much or more as the vodka - but I decided right then and there to name the drink Happiness.
I mean, if someone offered you a glass of Happiness, would you really turn them down?
Happiness, in a Glass
Makes 1 pitcher full, about 4 drinks
juice of 2 limes
1/4 cup of best quality orange juice
1 cup of apple juice
1 teaspoon honey
1/2 cup vodka (or to taste)
1 1/2-2 cups of ice
In a blender, mix all of the juices with the honey to break it down for a few seconds. Add the vodka and ice and pulse again until all is well blended.
Serve nice and cold (you can throw the leftovers in the freezer until you're ready for them.)
Posted by Miss Meat and Potatoes at 12:42 PM 1 comments Links to this post
Labels: drinks
Friday, June 19, 2009
Grilled Oregano Lemon Chicken with Feta and Roasted Tomatillos
This is the kind of recipe that makes me want to yell, in a thick southern accent that can only be brought out with copious amounts of tequila or Bud Light, "Well - hush my mouth!"
Much to talk about tonight, loves. For one thing - this was my first foray into cooking with tomatillos - something I feared for some reason (their papery 'husks' do look kind of sci fi-ish...) but am now going to be addicted to, no doubt. Bright and bursting with a tart/almost citrusy flavor, I'd be tempted to call them 'lemotillos'.
Let me step back for a moment and ponder the inspiration for this recipe. Years ago when we lived in San Francisco in the picturesque neighborhood of Russian Hill (we actually lived at the top of Lombard - the famous windy street), we ordered takeout at least twice a week from Polker's, an incredible low key burger joint.
My favorite burger of theirs wasn't technically a burger at all - but rather a grilled chicken sandwich topped with a roasted green chili and slab of melted feta. The true gilding of the lilly was their signature Ranch dressing that I would dip it in (thankfully over time, I weaned myself off of that part.)
I tucked that little flavor combo away for years, always intending to re-create it, and lo and behold - a good 6 years later - I finally did so tonight. It was our first time to use our grill and eat on our new roof deck overlooking the Hitchcock-esque view of the city. We had one of those sundowns that colored the jagged buildings before us hot pink, to the point where we felt like we were sitting in a Hollywood back lot.
But enough about the city and back to the recipe.
The marinade is quick to put together and pretty intense but you need it to be that way as the chicken is only going to be sitting in it for half an hour or so, so all is well with the world. And tomatillos, if you've never cooked with them, are fascinating little creatures. The first time I actually picked them up, I thought they were some sort of fake Pottery Barn display version - they feel like they're made of rubber. But please don't be as judgmental as I was - they're delicious. Just remember to pick the smaller ones (avoid the golf ball sized ones if possible, just like when picking out Brussels Sprouts) and to remove their papery husks which can actually make you sick if ingested.
As far as the feta - I think the everyday kind you find in the grocery store is best here. A fancy, $11 a pound feta will just go to waste in light of all that's going on, and to be honest the fancy ones don't always measure up to the sharp brininess of the low rent ones, at least in my book.
Now go fire up your grill and make the neighbors jealous.
Chicken in Quick and Zippy Marinade with Feta and Roasted Tomatillos:
Juice and zest of 1 lemon
1/4 cup extra virgin olive oil
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 small to medium shallot, minced
1 fat or 2 small garlic cloves, minced
1/2 teaspoon dried oregano
pinch red pepper flakes, or more if you like a lot of spice
2 boneless, skinless chicken breasts
8 small tomatillos
tablespoon olive oil
pinch salt and pepper
2 thick slices of feta cheese
Whisk the marinade ingredients together in a medium bowl or pie plate, add the chicken turning to coat, and let marinate for 45 minutes at room temperature in a cool place.
Meanwhile, remove the papery husks from your tomatillos, rinse with tap water, and dry. Season with olive oil and a hefty pinch each salt and pepper. Set aside.
Turn your grill onto medium heat. Once it's ready add the tomatillos - right onto the grates, letting them get nice and charred on the one side - about 6 minutes. Turn them carefully, using tongs, to roast the other side. Meanwhile, remove your chicken from the marinade, gently patting dry with a paper towel. Season well with salt and a little pepper on both side, then add to the free area of your grill, getting a nice sear.
Grill the chicken about for 5-6 minutes, about which point the tomatillos should be ready. They will be ready when they look a little 'sunken' and have lost their firm roundness. Remove them and set aside while you finish cooking the chicken.
Flip the chicken and cook another 5 minutes per second side, just until cooked through. Remember that really big breasts might take a little longer.
Plate the chicken by covering each breast with a thick slab of feta. Top with the still warm tomatillos and serve.
Posted by Miss Meat and Potatoes at 7:02 PM 0 comments Links to this post
Labels: Chicken
Thursday, June 18, 2009
Pan Seared Pork Chops on a bed of Sauteed Shallots and Lemon
Shocker, I know, another recipe that involves goat cheese...
But that's besides the point as you could easily sub the goat cheese with a thick, milky slice of fresh Mozzarella, or even skip the cheese all together if you happen to be completely insane.
I know it sounds a little extreme to eat sauteed lemon slices, but as long as you slice them VERY thinly and discard the pith filled hind end, they are quite tasty and bright against the buttery sweetness of the shallots. Add pork + cheese + oregano, and you are in business.
Pan Seared Pork Chops on a Bed of Sauteed Shallots and Lemon with Herbed Goat Cheese
2 tablespoons butter, divided
1/2 lemon, end sliced off and remainder sliced into paper thin (or as near as you can get) slices
1 teaspoon on sugar
3 shallots, sliced thinly crosswise
1 tablespoon olive oil
1/2 teaspoon kosher salt
pinch fresh cracked pepper
1/2 cup white wine or vermouth
2 boneless pork chops
salt and pepper
1 tablespoon olive oil
1 teaspoon dried oregano
2 oz goat cheese, divided and patted into little oval shaped patties
pinch salt
You will need two pans for this. One large and rimmed, nonstick for the sauteed 'sauce' and another to sear the pork in.
Remove the pork from the fridge to get some of the chill out while you prepare the sauce (it takes longer to cook than the chops.)
Heat your large nonstick pan over medium heat, add 1 tablespoon of butter, and let melt through coating the bottom of the pan. Add the lemon slices, sprinkling over the teaspoon of sugar, and saute, stirring every so often until they've begun to carmelize and become golden brown around the edges - about 5 minutes. It's worth mentioning that while you're waiting for this to happen, it's good to fish out any lemon seeds with your wooden spoon and discard.
Add the tablespoon of olive oil, then the shallots and season with the salt and pepper (I know it seems like a lot of salt, but it's necessary (use half the amount if all you have on hand is table salt.) Cook, stirring occasionally, until shallots have become transluscent - about 8 minutes. Add the white wine, bring to a boil, and simmer until the liquid has been reduced to 2 tablespoons. Stir in the final tablespoon of butter (you can use less if desired) and reduce the heat to low to keep it warm.
Meanwhile, season both sides of your pork with salt and pepper. In your second pan, heat up the final tablespoon of olive oil over medium high heat, letting it heat through for a minute. Add the pork, getting a nice sear, and cook 4 minutes. Flip to the other side and top the seared side with your goat cheese ovals, sprinkling over the dried oregano and a touch more salt, if desired. Cook the pork an additional 4 minutes, just until cooked through. Remove from heat to not dry them out.
To serve, add a couple spoonfuls of the sauteed shallot and lemon sauce to your plate to form a bed, then top with the goat cheese covered pork chops. Bon Appetit!
Posted by Miss Meat and Potatoes at 7:48 AM 0 comments Links to this post
Labels: Pork
Spicy Pork Burgers with White Cheddar, Avocado and Green Onions
Bon Appetit featured a recipe for pork burgers this month. I was intrigued - I have made turkey burgers and chicken burgers, but never pork. My enthusiasm quickly waned however, when I realized the additional ingredients were simply garlic and chipotle chilies in adobo - basically only a quarter of the ingredients I use in my turkey burgers, which I will post this summer.
I knew I would have to fiddle...
This is what came out. If you can get yourself a hold of freshly ground pork, do so. It is LOVELY. And if not, no matter, all these spices will perk up the even the most ordinary, cellophane wrapped pack of ground pork plucked off the grocery fridge shelf.
Spicy Pork Burgers with White Cheddar, Avocado and Green Onions
1 pound ground pork (not lean, preferably fresh ground from the butcher)
2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
2 garlic cloves, minced
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
pinch fresh cracked pepper
1/2 teaspoon Hungarian paprika
1 1/2 tablespoons chopped green onion
1 teaspoon half and half
1 teaspoon brown sugar
1 teaspoon tomato paste
1/4 teaspoon cinnamon
1/4 cup panko
1 tablespoon plain flavored oil such as canola or vegetable
4-5 thick slices white cheddar
1 avocado, sliced
1/4 cup chopped green onions
1/4 cup minced cilantro
4-5 English muffins, halved and toasted
Mix all of the dry burger ingredients together first in a large bowl - the dry spices, the sugar, salt, pepper, and panko. Add the half and half and green onions, chipotle and adobo sauce, minced garlic, and mix until well incorporated. Finally, add the pork and mix JUST until all the various ingredients have melded into the pork. DO NOT over work or you'll have tough burgers. Form into 4 large patties, or 5 smaller ones, depending on what size you like.
Heat the oil in a large nonstick pan over medium high heat. Add the burgers to the pan, getting a nice sear - spacing them apart to cook evenly. Do not move them once they hit the pan or you won't get a nice crust. Cook for 4-5 minutes (little longer if doing really big burgers), then flip once and cook another 5 minutes, until cooked through. Add the slices of cheese over during the last few minutes of cook time so that they can meld and melt into the patty.
Serve on toasted English muffins with the avocado slices, cilantro and additional green onions, if desired.
Posted by Miss Meat and Potatoes at 7:20 AM 0 comments Links to this post
Labels: Alisa's All Stars, burgers, Pork
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text:
Let's see how many times the corporate media uses the offensive word to describe an election here in America.
This could be when it started (the seeds, if you will; even that earth-shaking event turned out to be a fraud).
Then it happened again when some government provocateur phony a la Hal Turner (wow, what a surprise) -- or a civil rights photographer for God's sake(!) --makes the front-page and defines (through the prism of corporate and Zionist-controlled media) a movement.
And never let the smokescreen of politics confuse the matter. I hardly see him as an insurgent.
Then matters became really serious and the corporate media starting letting loose with the barrages. Alaska really frightened them, and the word kept popping up here and there.
Last night the corporate media turned rabid. I watched the 9 p.m. wrap-ups and Bill Mahre was on Larry King savaging the Christine O'Donnell, and Rachel Maddow might as well be beside herself. Seeing Maddow and Keith Olberman make fun of the American people's choices was distressing. Maddow even dug out some 20-year-old videotape from MTV -- as if O'Donnell's views on masturbation is really going to be make a significant impact on my life.
While you may disagree with their positions (I often do, especially on the wars) they are AT LEAST TRYING! The ONLY ONE who GOT IT was Chris Matthews. He pointed out that the energy is all on the "Tea-bagger" -- I despise that term -- side.
Thus the references continued again this morning, with the point emphasized inside.
You know, I thought insurgents were "terrorists" in far away lands trying to kill our guys and such (even as we send out assasination squads; however, that is another issue); I didn't know that ANYONE WHO DISAGREED with RECEIVED ORTHODOXY from the ESTABLISHMENT and its megaphony MSM was a TERRORIST!
You know, I am NOT OUT TO KILL OUR GUYS!!
Hell, I EVEN TRIED to STOP IT!
It was NOT MY LIES that FILLED the HEADLINES and LED us to WAR!!
And the WAR-CRIMINAL, MASS-MURDERING corporate AmeriKan press has the nerve to call POLITICAL CANDIDATES for office insurgents?
The USE of THAT WORD to describe a POLITICAL ELECTION in America (I guess it really is all AmeriKa now) is OFFENSIVE!!!
It does give you a CLUE to whom they TRULY FEAR and maybe, just maybe, should be the PERSON for whom YOU CAST YOUR BALLOT.
Or you can believe the corporate media line that has made the oil spill, wars, and looting fade in the face of this contrived argument about tax cuts and make sure you go out and vote Democrat against those evil and nasty Tea Party people -- whoever they are.
And, of course, NOTHING WILL CHANGE in Washington.
The SAME INTERESTS will be SERVED by the CAPTIVE CONGRESS!


text:
I love preaching, I'll be honest with you. I love listening to great sermons. Live, or via podcast, it doesn't matter to me. I'll listen to great preachers whichever side of the pond they come from and whatever wing of the church they call home. I listen to Rob Bell and Mark Driscoll. I listen to Tim Keller and Francis Chan. I even listen to a few Brits like Joel Virgo, Nicky Gumbel and the Bishop of London!
There is nothing like listening to a well crafted talk full of beautiful language, memorable phrases, powerful ideas, evocative metaphors, compelling stories, and new perspectives. I love painting, poetry and sculpture, but the sermon is undoubtedly my favourite art form.
Of course it is so much more than that. A sermon like that, takes hold of your heart, fuels your imagination, forms and shapes your desires and affections even as you listen, and sets you on a new path for the week ahead. I am sure Tim Keller is absolutely right; a sermon can change you in your seat. Great preachers don't guarantee church growth, but there is no doubt in my mind they remain a key factor. Sermons really do matter.
I love thinking about preaching too. Each week I preach I am conscious of the new things I learn and discover. The ideas that work, those that don't. I am hungry for feedback from those who've heard the sermon and I always listen to the podcast of my talk in order to see where improvements can be made for the future. There are podcasts of my own sermons on this site so do have a listen and let me know what you think.
I am still on a learning curve and I do my best to keep it as steep as I can. I read books about preaching. I go to conferences about preaching, I listen to talks about preaching. I've recently joined the staff team of St Paul's Shadwell, a fantastic church in East London. One of my priorities here is to oversee the teaching, and strengthen and deepen the preaching at the church, so a lot of fresh thinking is taking place. Over the next few weeks and months, I'll be posting different articles looking at some of the issues I'm wrestling with. Do let me know what you think whether you are a preacher yourself or on the receiving end of a sermon every weekend.


text:
|Mussurana Void-Yacht
|Size (W×H×L)
|Cargo capacity
|Cargo bay extension
|Maximum speed
| Roll: 4.0
Pitch: 1.25
|Energy banks
|Energy recharge rate
Good (4.75)
|Gun mounts
| Fore, Aft
Starboard, Port
|Missile slots
|Shield boosters available
|Military shields available
|Hyperspace capable
|OXP or standard
|Available to player
|Base price
|875000 Cr
The Mussurana snake is a snake that eats other snakes. Perhaps the Mussurana Void-Yacht can be called a snake ship that eats other snake ships. Agile, reasonably quick and easy to equip well as a trade ship that can look after itself, this new offering from the Zorgon Petterson Group goes on to continue the reputation that ZPG gained after it designed the now legendary Fer de Lance.
Notable Features
Weighing in at a colossal Cr.875,000 for the standard model, this is a ship made for the rich, with an interior to match. The ship has luxurious appointings, without appearing decadent or in bad taste. Zorgon Petterson Group's interior designers have created luxury living quarters with the same clean and understated industrial design that wealthy and discerning commanders have come to expect. This is the ship that Steve Jobs would fly were he to visit Lave and obtain his pilots license.
The comfortable living arrangements does not mean the ship is comfortable for those who make it their target. Most Mussurana commanders spare no expense on defences and weaponry, so you can expect to find any Mussurana you encounter to equipped with military lasers and witch fuel injectors. Well-heeled bounty hunters with a sense of class are often seen in the Mussurana, having traded up from their Fer de Lance.
Only a week after the Mussurana went on sale at Zorgon Petterson Group dealerships, a Mussurana was used to assassinate the charismatic leader of the United Metalworkers Union in Reorte. The ship evaded police Viper patrol craft, and slipped into hyperspace. The perpetrator still has not been caught.
The latest version of this ship, the Classic Mussurana is available via the Expansions Manager, or download from here.
Classic Mussurana is licensed under the Creative Commons Attribution-Noncommercial-Share Alike 3.0Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc-sa/4.0/ or send a letter to Creative Commons, 171 Second Street, Suite 300, San Francisco, California, 94105, USA.
The BB thread for this OXP can be found here.
Version 1.0/1.1 Released 25th December, 2015.
Version 1.2 released 16th march 2017. Added ship to Ship Library. Improved normal-mapping.
Version 1.3 released 3rd March 2018. Minor edit to shipdata.plist to correct problem with 'roles'.
- This ship is contained in the Aegidian's Specials OXP.
- Also found in the Neolite Companion OXP. Note: this is not compatible with the Aegidian's Specials OXP.


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Following our article on the 2014 Morey Boogie range, Surf-Report are pleased to announce that we have been able to catch up with Morey Pro-Rider, Jared Brown. Jared not only rides for Team Morey, but is also lucky enough to work for the iconic Bodyboard company. In the exclusive interview below we managed to find out some more about Morey's plans for 2014 and Jared's thoughts on surfing The Wedge at Newport.
Hi Jared, Thanks for taking time to give Surf-Report a short interview, we know you are busy enjoying some of California's finest waves and working hard at Morey Boogie.
Hey, no problem at all!
So Jared, you are a sponsored Morey Boogie Pro-Bodyboarder and currently working at Morey, How did you manage to secure that deal and surely life couldn't get much better than working, riding and being sponsored in the sport you love?
Well it all started about three years ago when I first started working at Alternative Surf in Seal Beach, CA. Alternative Surf is a family owned business, so there wasn't really any room to grow with the company. Logically the only thing to do, was to start looking for a job within the bodyboard industry. I had been riding for Morey for about 6 months and had a good relationship with the local rep, so I decided to ask him if Morey was hiring. Sure enough, about three months later, I got a call to say, that a job running Morey and Churchill had opened up. Now one year later I have learned so much about the sport and I am in love with it even more. Even though the bodyboard industry has its ups and downs, I am proud to say it's my sport and that I am doing my best to change things around.
How long have you been riding for, how did you get started and where's your favourite destination to get away and surf at?
I actually got a late start bodyboarding, and didn't start taking it serious until I was around 17 years old. Once high school ended is when I actually fell in love with the sport. I grew up living 20 miles from the beach, so the closest spot to me was Newport Beach. Being so far from the ocean I had to push myself each time to make sure I was getting enough experience out of each trip. I am also thankful that I had my brother, Justin, to help push me and motivate me. To this day my favorite getaway is 40th Street in Newport. It's the wave I grew up riding and it's the wave that I still have the most fun at.
What board are you riding for Morey at the moment and can you tell us a little about the template and what makes it your board of choice?
The current board I'm riding is the 2014 Mach 10. I have been testing out the shape for the past couple of months and it has become my favorite shape. It is a straight prone template with 45/55 rails, single stringer, Polypro core, and X-Flex Mesh. The overall shape is really good for pocket riding but we also made sure the wide point would be good for aerials. I am really excited with how the board turned out and can't wait for other people to ride it.
Jared, I know you regularly take on The Wedge at Newport and I have some experience of taking a flogging there, can you tell the Surf-Report followers that haven't been able to experience the place, just how much of a playground it is for Bodyboarding and how heavy the wave can be?
The wave itself can be fun if the right swell comes in. Over the years I have seen it break in so many different ways that I can no longer tell someone when it will actually be good. Most of the time it's just a closeout but if you wait long enough, that gem will come through. I was lucky enough to get some really good ones this last year and was fortunate enough that I ended the season without an injury. It breaks in only a couple feet of water so it can get really heavy, especially on gnarly low and high tides. The one thing you have to remember about Wedge is to just pay respect to the locals and everyone will be happy.
Finally just before we let you go Jared, seeing as you have some insider knowledge of the workings at Morey, can you spill any beans on new boards we can expect out this year or any other developments we are likely to see?
Of course I can! Other than switching to our new hammerhead logo, you can expect big things from Morey this year in terms of new board templates and more colorways to our existing boards. We added in the Mach 10, which is our new prone template that features a Polypro core and X-Flex Mesh Slick. The Mach 10 is a great pocket board and will have anyone getting barreled in no time. We also took the mesh out of the Mach 8TX, so it is now flexible enough for cold water. Lastly, we have the Mach 7. The Mach 7 is the most iconic board in the world and over the years Morey has made it so the Mach 7 meets the standards of today's riders. The Mach 7 is a dow-core and has a single stinger with a surlyn slick. The new range will be out in March!
We had previously had some problems with our fins when we switched factories from Malaysia to China, but we are proud that we have got our fins back to being classics. We did a lot of R & D (research and development) on the new fins to make sure they met standards from riders and we are positive that everyone will agree that the fins are back to being great. We made sure that the fins are not only comfortable but have a lot of thrust from the blend line as well. The fins are currently out now so look for them at shops near you.
Well, Thanks very much for speaking with us and we wish you every success with your riding and your work at Morey Boogie and keep up the good work, and seeing as Morey are reworking some of the old classic boards, what's the chances of you having a word with the bosses and getting a Morey Boogie 20-RS with retractable skegs back in production??!!
We will actually be bringing back some retro shapes for next year!
I just want to say thank you to you, Mat, and my family and sponsors for all the support over the years. Lets keep the stoke alive and get the industry back to what it use too!!
Wow, well there you have it, straight from the horses mouth, some big changes afoot at Morey and with Jared driving the brand forward with his passion and knowledge, I think Morey can look forward to huge success again and I look forward to seeing the brand develop over the next year. Take a look at pictures below of Jared in action, testing the new Morey range,
Stay tuned to Surf-Report as we will be getting hands on with the Mach 10 hot off the production line as well as the new improved Churchills and will be bringing a full in depth review shortly.
Finally, one last Thanks go to Jared and Morey, make sure you get out there and show your support for our sport and their company, and we would like to say a massive Thanks to Jeremy Lubben who took the great looking first and last pictures in our interview.


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As we get older we begin to notice that our bodies don't quite work the same way they did when we were teenager's and in our twenties. We gain weight easier, get tired faster, recover slower and we definitely don't have the same energy level. Unfortunately there is nothing we can do about the aging process and the effects it has on our bodies. We do, however, have the option to make decisions that can slow down this process and allow us to have a fuller, happier life. Making positive lifestyle changes will increase your energy and lower your stress level. Here are five changes that you can make that will improve you overall health.
1. Avoid Stress: Stress can affect health, thought and feelings. Staying in a stressful situation can cause you to develop high blood pressure, heart disease, obesity and diabetes. Physically it can also cause headaches, fatigue, loss of sleep and muscle tension and pain. There are factors can attribute to your stress, these including family, relationship, work, or even your current state of being. Stress can also affect your behavior in several ways as well, it can lead to overeating or undereating, drug and alcohol abuse and social withdrawal. If you have too much stress in your live, you should seek help so you can either eliminate the stress in your life or learn how to manage it effectively.
2. Eat Healthier: Eating habits plays a major role in your physical, mental, and emotional health. Eating right will help you manage your weight which will also affect your self-esteem. You will want to avoid or at least reduce fatty foods such as hamburgers, pizzas and hot dogs and replace with lean poultry and beef and fish. You also want to balance your diet with fruits and vegetables and avoid junk foods. A healthier diet will leave you looking better and feeling better.
3. Exercise Regularly: The benefits of regular exercise is immeasurable. Not only does it give you energy and keeps your body in shape, but it also boosts brain power and reduces stress. It is recommended that everybody does at least 30 minutes of exercise every day. You don't necessarily need to go out and do a high intensity work out every day. But a fast pace thirty minute walk every day can do wonders for the heart.
4. Take Care of Your Body: Taking care of your body consists more than just eating right and exercising, it also means getting the right amount of sleep and protecting yourself from outside forces, such as the sun and viruses. Make sure you wear sunscreen to prevent skin cancer and treat illnesses properly. Don't avoid going to the doctor, it can have permanent effects on your body.
5. Time Management: Time management is important for several reasons, not only does it prevent stress, but it allows you to set goals and finish projects. You need to have your priorities straight and avoid distractions.
Making sure you make the right positive lifestyles choices can make all the difference in your everyday life. You will feel healthier and have a more positive outlook when you're making choices that benefit you.


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NR Computer Learning Center (NRCLC) provides customized corporate training, workshops, seminars and customized training in Data Analysis, Project Management, Software Development, Oracle and Microsoft products to help professionals improve their productivity and increase performance at workplace.
NRCLC provides basic to advance training and customized program to meet corporate specific needs. Our trainers are certified experts and we specialize in aligning our training with the objectives of the organization.


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Well, this is what we've nervously been waiting for – the very first review of the first Spectral Press Christmas Ghosts Story Annual, also known as The 13 Ghosts of Christmas. The honour of posting that first write-up is Walt Hicks of The Hellbound Times, someone who always ties with Jim Mcleod of The Ginger Nuts of Horror to get the first reviews of Spectral Press titles posted. Anyway, please direct your cursor this way and click here to read what Mr. Hicks has to say about the anthology.
There are fewer that 30 copies of the book left at present – for more details on pre-ordering the hardback edition, please refer to the previous post. Paperback orders should start from next week!
Going back to The Ginger Nuts of Horror, Jim Mcleod will be running a series of short interviews on the blog with each of the contributors to 13 Ghosts, starting tomorrow (1st December) with your friendly neighbourhoood publisher, Simon Marshall-Jones. The author interviews will run in the order in which they appear in the book, and each one will be accompanied by a review of their story. The web address to the blog is here.
More reviews and news soon!!


text: 39 yo mwm, 6'1, 250 lbs, attractive, looking for fwb for nsa fun relationship. Sex a couple times a month and thats it. No dating, no drama, no strings. My wife. and I have an arrangement so she knws. You can talk to her if you like. Please send pic and put "fun" in the subject line. Its a snowy day, you have nothing to lose,


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Wednesday, September 2, 2009
That's All Folks!
Today is the end of Year 1 at JohnRoscigno.com. What a journey this has been. When I started this blog, I thought "what a cool idea taking a photo every day would be" - obviously my thoughts on the matter have changed since then; taking an interesting photo everyday is worthwhile, but I don't always see/have the time to take that interesting shot. Nevertheless, this blog has opened my eyes to what has become a solid hobby unlike others that have waned over the years. I appreciate everyone who has contributed to this blog as well; notably my guest photographers Bunny, Christina, and my dad, all of whom have been featured here in various posts. The picture today is actually pretty important and relevant to this post - it's the first picture I took (and saved) with my k850i cell phone - the one that started this blog. Taken from the top of the Loyola Village steps on Lone Mountain at USF. Also interesting thing to note: the domed building in the photo is where Bunny and I had a field trip when we first met (we had formal introductions later that day). I do have some things to say about today, and actually, it's a rather significant announcement: As of September 15th, 2009, I'll be starting a real teaching job for a Calculus class! While I was apprehensive at first, I know that teaching will be a great experience and for the most part I'm looking forward to it. I also had my first quiz in Visual Basic class today - in all honesty, anyone who's ever actually used a Windows operating system probably could have passed this test, but an A is still an A. Please note that I'll be continuing JohnRoscigno.com for the foreseeable future. I really like working on this project, and I hope you'll continue to read it. I also want to announce that I'm investigating a means to have this blog's first year printed in either a hard or soft-cover edition, and would be happy to respond to any interest. I've had my work printed before, and at the very least I'm looking forward to having a tactile copy of all of the work and time I've spent on this blog. **Rough estimates suggest a ~200-page book at ~$85, though that may change depending on the number of orders placed (but I'm not sure about that).**


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Rhodes Phoenix opened its doors in July 2006. it's the newest and largest restaurant in the Phoenix group.
Situated at the heart of Sydney's burgeoning inner west in one of the southern hemisphere's largest shopping complexes, this latest edition can cater for all types and sizes of group.
The scale is bold, the style sophisticated, providing the perfect complement to a bit of retail therapy for locals and day trippers alike.


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Floor Mops
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Fits 8in. x 15in. Mop Head.
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Recommended Use:
How to Clean Hardwood Floors:
For Regular Maintenance of Finished Floors:
The frequency with which you clean your floor with Bona Swedish Formula Hardwood Floor Cleaner depends onpon the amount of traffic and dgree of usage.
1. Always vacuum or sweep before cleaning your wood floor ot pick up loose dirt.
2. Lightly mist a 4'x6' area of your wood floor, or the Bona Mop cover or pad, with cleaner.
3.Using the Bona MicroPlus mop or a clean cloth, wipe using a back and forth motion. Finish one area before moving on to the mext. For stubborn spots, rubber heel marks or sticky spills, spray cleaner directly on these areas and wipe clean with a clean cloth or your Bona MicroPlus mop. When mop covers, pads or cloths become soiled, replace with clean ones. Use as needed depending on household traffic.
Hardwood floor cleaner is for use on unwaxed, polyurethane finished wood floors. Also can be used on sealed wood cabinets.
Clean-up: Clean all tools and equipment with warm water.
Bona Hardwood Floor Cleaner is officially recommended by Hawa Bamboo and Wood Flooring.
The size, the design and the color of the image may not reflect the actual product.
Important: If you need Product Specs and MSDS information before purchasing, they are available at www.bona.com.
BonaX is Manufactured by BomaKemi USA
Raymond Yu


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Monday, June 20, 2011
Poetry and Meditation
4 comments:
- AnonymousJune 20, 2011 at 12:53 PM
More on the wonderful Schule Fur Dichtung and Ide HintzeReplyDelete
and, don't forget Viva La Poesia with Allen, Nick Cave and Falco
thanks for a wonderful blog
- AnonymousJune 20, 2011 at 7:53 PM
Didn't expect to see my thirty year old typewriter on here today. I transcribed the Chogyam Trungpa Meditative Poetics piece and presented it to Allen who made a series of edits. The version here is the second generation, to which I affixed his name and date on the end. Always felt great humility vis a vis my time with Allen and took great care never to intrude beyond my station. Wouldn't have dreamed of putting my own name on it.ReplyDelete
Still have the original manuscript, or perhaps a copy--wouldn't be suprised if Allen kept the original--with the edits on it in my archives somewhere. As I remember, he mostly excised extraneous comments.
Recall Allen feeling that these were highly important teachings of the Rinpoche's. My poetics were always more of the Western brand, so in the grand tradition of meditative consciousness, I never really paid it any mind.
- AnonymousDecember 23, 2012 at 8:40 AM
GREAT PHOTOReplyDelete
How exciting! Ginsberg has always been such an interesting figure so I can imagine all this new information about him will be very engaging.ReplyDelete


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Category Archives: books
penguin classics
my books arrived and i am extremely happy to have them in my collection. the covers are designed by coralie bickford-smith and are similar beautiful (go here to see individual images). i first discovered ms. bickfork-smith back in august 2009 at design*sponge. i had to have them, after hours of searching for the best price, and immediately pre-ordered them on amazon. they finally arrived last thursday and they are beautiful.
the cover of jane eyre by charlotte bronte and the picture of dorian gray by oscar wilde are tied for my favorite.
my only question…when will the other set be available in the US? i must have them to complete my collection.
pictorial webster's: a visual dictionary of curiosities
i just received an amazing, wonderful book – definitely one to add to your coffee table collection. i love it! definitely can't get enough of it.
ah! the humor…i'll save my thoughts until i've finished.
i finished the first book in the 'wicked' series and started the second book a few weeks ago. yes, the odd dreams stopped and now i am using my imagination to paint the scenes. oz has become a dark, dark place and even the good witch is unable to make it glittery, happy, hopeful…i'm still in the early part of the book, so maybe it will get better.
last night i started reading 'wicked' by gregory maguire. then i dreamed of a baby with sharp teeth and zombies. definitely enjoying the book, not so much the dream. i wonder if i will remember my dreams tonight.
what i'm reading
reading david sedaris' book "me talk pretty one day" and still obsessed with buffy the vampire slayer.


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We are on Day 2 of egg incubation and simultaneously we are dealing with history making Hurricane/Tropical Storm/Frankenstorm Sandy... whatever you want to call it at the moment. Here in Eastern NC we typically deal with several hurricanes/tropical storms a year because we tend to be a magnet for them, so before we get into today's egg development, we're going to touch on things you can do in case of a power outage with an incubator.
Things to know:
- Growing embryos may survive if they are not kept below 90 degrees F for more than 20 hours.
- Many things can affect the survival rate:
- Length of time the power is out: The longer its out, the lower the potential hatch rate
- Temperature fluctuation due to power outage: Cooler temps lower hatch rate
- Development stage of eggs: "Older" embryos actually create a small amount of their own heat
So if a storm is coming, have a plan for your incubator. There are several things you can do to help keep your incubator warm:
- Put bottles of warm water in the incubator
- Insulate incubator with blankets/towels to trap heat in (NOTE: Eggs need AIR!)
- Insulate using a pre-warmed cooler (NOTE: Eggs need AIR!)
- Use an alternative power source (generator, car, etc.)
As shown in the photo above, we are prepared with a warmed cooler. I have a small electric throw blanket inside it, and periodically throughout the day I turn it on for an hour just to make sure the cooler is warm, and then turn it back off, keeping the lid closed. This ensures that if the power goes out, I have a pre-warmed safe place for the incubator. I will put the incubator inside, stuff some blankets around it, and leave the lid partially open. Remember that eggs are porous and need to "breathe" or else you risk suffocating the developing embryo, so don't completely cut off their air supply.
If you have any other power outage tips for egg incubation, we would love to hear them!
So on to Day 2 of development... here is what is going on in our incubator right now:
- 25 HOURS: The heart begins to form
- 33 HOURS: The ears begin to form
- 42 HOURS: The heart begins to beat
Photos by the University of Illinois
They kind of look like little tadpoles at this stage, but that is pretty amazing development that we will have by this evening in our incubator. On the 48 hour embryo, you can definitely make out the eye. The part sticking out that looks like an arm on the right is actually the heart.
Candling these eggs today wouldn't show much of anything. Candling is when you shine a light through the egg and observe the shadows, etc to monitor development (or lack of). We'll do our first candling tomorrow night (end of Day 3) after dark and hopefully get a few photos to share. We should be able to see some veining in the eggs as the blood supply is forming to sustain the developing chick.
Help support the restoration efforts of The Farm at Beaman's Fork
by visiting www.BeamansFork.com
or by visiting us on Saturdays at the New Bern Farmer's Market.