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Traveller's Palace
Traveller's Palace is our second hostel in St Petersburg, once again as at our Baby Lemonade Hostel, we're continuing our experiments in time travel, and from the 60's we now go exploring the history... Více...
Apple Hostel Italy
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Fun, cheap, comfortable and safe stay in the very centre of St. Petersburg- all of that you can find in the Apple Host... Více...
ART Hostel Kultura
KULTURA (The Culture) Art hostel is situated in the centre of St-P and is a part of a big new Art-space with many interesting places around - photogallery, wine bar, music reastaurant together with so... Více...
ReadySteadyHostel is located in the very center of St Petersburg. It is hard to imagine a more central location! You will stay just next to Nevskiy Prospect, which is full of all the possible bars, cl... Více...
BroadSky Hostel
BroadSky Hostel is situated in the historical Tolstoy house in Rubinshteyna street, just few minutes walk from Nevsky prospekt and famous Anichkov bridge. Explore the city and enjoy the famous Russian... Více...
Pestel Inn
Пестель Inn se nachází v srdci města Petrohrad a nachází se ve 3 podlažích v historické budově. Některá okna mají výhled do klidné... Více...
Art-hostel near Kazan Cathedral
Koma Hostel offers its guests 10 various rooms: 5 4-bed rooms with bunk beds and 5 double rooms. All the furniture is self-made by Koma Hostel team using environmentally friendly materials. Shower ro... Více...
Hostels Rus na Moskovskom
Hostels Rus na Moskovskom - inexpensive but comfortable accommodation in the center of St. Petersburg! Featuring free WiFi throughout the property, Hostels Rus na Moskovskom is set in Saint Petersburg... Více...
Baby Lemonade Hostel
Since 2011 when Baby Lemonade opened its doors, we became one of the most well-known and reliable hostels in St. Petersburg. We love our city and we want our guests to feel the same - this is a unique... Více...
Polosaty Hostel
Quiet and cozy family-run hostel in the center of St. Petersburg is specially made by us for those who like adventure, new city, love, and who made it to our distant and mysterious country. The fully... Více...
Metro-Tour Hostel
Metro-Tour Hostel is situated within a five minute walk from the Elektrosila Metro Station. The Hostel is close to the historical centre of the city, near the Moskovsky prospect - the way to Pulkovo A... Více...
Aqua Hostel
Aqua Hostel is unique and friendly hostel that welcomes travelers from all over the world!
It takes 5 munites to reach Aqua hostel from metro station Sportivnaya. It will take you about 25 minutes... Více...
Admiralty Hostel
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Hostel 1912
We invite you to stay at our cozy hostel «1912», the smallest one in the city. Our hostel is situated in historic part of the city on Petrogradskaya side close to the main city sightseein... Více...
Hostel Wings
Going to visit Saint Petersburg? Want to be mobile and visit as many new places as possible without wasting time in public transport? Looking for a comfortable, clean and affordable place to stay?
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Chekhov Hostel
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Chekhov hostel is located in the quite center of Saint Petersburg between Zhukovsky St. and Nekrasov St.... Více...
Gamak Hostel
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MIR Hostel
Hostel by backpackers for backpackers!
Free snacks in the morning, towels, linen, lockers, wi-fi internet in room and on the guest computer
Free laundry, iron, hair-dryer, guest kitchen with micr... Více...
All Faces hostel is located on the 5th floor of historic building in the very center of St.Petersburg. Numerous monuments, landmarks and sights are our neighbors. Famous Five corners can be viewed fro... Více...
Simple Hostel Nevsky
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Our city is wrapped in mysterious stories and legends. One legend says that once there grew a tr... Více...
Old City Hostel
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Soul Kitchen
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Bliss Hostel
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The CubaHostel
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Positive Hostel
Positive Hostel is a modern hostel locate din the heart of historic center of St. Petersburg.
Meeting Place na Fontanke offers:
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Bedandbike Dostoevskogo
Bedandbike Dostoevskogo We offer a homely and comfortable rooms with furniture made from natural materials. Guests have free use of the kitchen, at the table where they should definitely be acquainted... Více...
Friends Life
As of December 2015, Friends Life (previously known as Hostel Life) is part of the Friends hotel and hostel group. As a Friends property, Friends Life will be able to cater to the needs of everyone, f... Více...
Simple Hostel
Simple Hostels are proud to introduce their first hostel, located in the heart of St. Petersburg!
Our brand new hostel is looking forward to meeting new people from all over the world :)
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Compass Hostels
Nachází se v centru Petrohradu, méně než 5-minut chůze od stanice metra Ploshchad Vosstaniya, Compass Hostel nabízí společnou kuchyň, společná místnost... Více...
Staroff Hostel
We are based in 10 years old private building with offices, bars, dancing and art studio.
Staroff Hostel is located in central part of city, 5 min walking from the main avenue, and close to all the... Více...
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following circuit using exact diode, determine value of R that will force the current thru the resistor to be Ir= 1mA when Ix=1.5 mA. Assume Is=2.17 * 10^-17 A.
I got r=517 I just want to see if you come up with the same thing and how you do it.
from Vd= Vt ln(Ix/Is)

subset: commoncrawl


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post #1 of 4 Old 12-21-2012, 08:01 AM - Thread Starter
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We were having my house painted and the painters knocked my magnepan center speaker off the shelf right into the screen of my plasma PNC8000 3d TV. I loved that TV. They tell me it would be 1500 just to change out the cracked screen plus anything else that's wrong. I guess I'm getting a new one. It was the best at the time. Any suggestions? Passive or active?
post #2 of 4 Old 12-21-2012, 02:18 PM
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Personally, I would go passive if I didn't care so much about pic quality...but that's a whole 'nother can-o-worms. http://www.avsforum.com/t/1437658/keep-3d-active-or-make-switch-to-passive-3d-tv
Just wanted to say that I hope your painters are PAYING FOR YOUR NEW TV, right??
Just wanted to say that I hope your painters are PAYING FOR YOUR NEW TV, right??
post #3 of 4 Old 12-21-2012, 08:13 PM - Thread Starter
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Thanks I'm reading through it. No clear winner apparently.
post #4 of 4 Old 12-21-2012, 11:28 PM
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What size? I'd go active if you can afford a 2012 TV, they are very bright and have much less crosstalk. A few have pixels that change color as fast as plasmas which makes for less crosstalk.
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The electric car has been around for nearly 100 years. One of the first electric cars was built by Nicoli Tesla and driven around New York City for a time.
Electrics have historically sucked
Since the invention of electric cars, they have always had major issues. They have never been easy to charge, or had very good range. Just about every gasoline car ever manufactured was easier to refuel and could go farther without refueling. Throughout their existence, these electric vehicles were also slower and heavier than their internal combustion engine counterparts. All of these things led to the electric vehicle not being a very popular option.
Why were they so bad?
The biggest reason for these vehicles being so bad was the battery technology. The batteries used in all electrics until recently were of the lead-acid type. This technology is very old. These types of batteries can't hold much energy compared to their weight. This led to the double whammy of having a heavy vehicle that didn't have much range. If there was a better alternative, you could reduce the weight while simultaneously increasing the range. This would completely change people's outlook on electric vehicles.
And then it happened
Elon Musk of Tesla Motors realized that battery technology was what was holding back the full adoption of electric cars. His initial idea was to string together hundreds of cell phone batteries to create a single battery bank that a car could be powered from. At the time, cell phone batteries were using Lithium-ion battery technology. This tech was capable of holding much more power in a much lighter battery. The problem was that they were only made in small, cell phone sized, units. Instead of designing a bigger battery of this type, many of these existing small batteries were wired together to save cost.
And the results are
As most of you reading this probably already know, this idea was a huge success. Tesla Motors has now sold tens of thousands of electric cars. They are planning to roll out new models every couple years and are building a huge plant to manufacture their own batteries.
Many people were initially worried about the safety of electric vehicles in a crash. Well, it turns out that electric vehicles are extremely safe. They are more safe than normal vehicles in most types of crashes. The reason for this is that the batteries are heavy and they are at the lowest part of the vehicle. This gives the car a really low center of gravity. This low center of gravity makes it extremely unlikely that the car will roll over in an accident.
The newest Tesla model received the first ever "perfect score" for a vehicle from Consumer Reports. This car received a score that is higher than any other car ever tested. Obviously electric cars have come a long way.


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03A3 - where to buy stripper clips?
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Rifle Country
> 03A3 - where to buy stripper clips?
February 25, 2010, 09:02 AM
I've been shooting antique rifle matches with a Mauser, but I just bought an 03A3. Anyone know where I can get strippers for it? Thanks in advance.
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February 25, 2010, 09:07 AM
look at surplus stores. I've been to more than one, where I saw them, and made an offer because the folks in the store had no idea what they were.
February 25, 2010, 09:10 AM
I followed the advice below from the CMP forum ...
"U.S. GI clips are fine for display purposes, but not for actual use. The tabs break off of the springs and the springs come adrift after one or two uses. They were designed for single use only.
Swedish Mauser clips work very well and are still available in large numbers at reasonable prices. SAMCO has them on sealed boxes of 40 for $14, or you can buy in much larger quantities.
South American 7mm Mauser clips fit perfectly and don't have tabs. they are reliable and durable."
As of last fall Samco still had cases of 40, NIB with minor tarnish from storage - work fine. I don't see them on their site right now but they might be worth a call.
You can find the Swedish Mauser clips at a few sites and on Gunbroker, but a lot more expensive than the Samco pricing.
February 25, 2010, 09:44 AM
Wonder if regular 8mm 98 Mauser clips would work. 8 X 57 and 30-06 have close enough to the same base diameter that I make a lot of 8mm brass out of old mil-spec 30-06 cases.
February 25, 2010, 10:13 AM
8mm and 30-06 have the same base diameter so they will work together. I would swear the 6.5x55 had a larger head diameter than the 30-06?
February 25, 2010, 10:42 AM
6.5 is .480, 30-06 is .473 - apparently good enough for government work as they function perfectly.
This (overpriced) ad has a pic of them beside a genuine '03 brass clip.
February 25, 2010, 01:37 PM
I'm pretty sure mauser clips work, if you have some laying around wouldn't hurt to try.
February 25, 2010, 01:57 PM
I have 8mm mauser clips and they take the rounds fine, but they don't fit in the slot on the reciever. It's really loose.
February 28, 2010, 10:47 AM
Any other feedback on Sweadish or 7mm mauser clips?
February 28, 2010, 10:56 AM
I've never used them, but Champion's Choice and Creedmoor Sports both offer stainless steel stripper clips for $4-$5 a pair.
February 28, 2010, 11:07 AM
Springfield had to pay royalties to Germany for copying the stripper clip design. Same clip. Mauser ones seem to be a little better quality (8mm). Bill
February 28, 2010, 10:34 PM
The Swede stripper clips work absolutely perfectly and very smoothly in 03A3's; I bought a couple hundred last year from Samco and they all function great. In fact, when compared with USGI I'd gladly take the Swede clips as they are smoother to load into the clip and into the rifle from the clip.
Hope this helps since based on actual experience.
February 28, 2010, 11:16 PM
+1 Get the swede ones from SAMCO. they take a month or so but mine were perfect and work way better than the originals.
info and pics here fyi
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|Photo credit: ResoluteSupportMedia viaFoter.com / CC BY
We can look at the age group world records to see the slow decline in performance. You can look at weightlifting age group records at mastersweightlifting.org and you can look at sprint and running age group records at this Wikipedia page. Keep in mind though, these are just the listed records. Masters sports are not like Major League Baseball, where their are paid statisticians employed be the league. Sometimes it becomes known that so-and-so has run faster than the record, and we just weren't aware of that.
A few questions though... How much do the elite level performances apply to "average" athletes? In order be at the top of your game when you are seventy-five years old, do you need to be a high-level athlete when you are twenty years old? Or are the top performers at seventy-five people that started their sport later in life, thus avoiding "burnout"? Unfortunately I don't have the answers to these questions.
But I can say, that in some cases you can make large performance at age 39, 49, 59 and beyond. This isn't a contradiction with the slow decline I was talking about earlier either. For competitive athletes training in the same sport for eight, ten, twelve, fifteen years or longer, most of us will peak in our late twenties or earlier thirties. For those of us who have practiced a sport four to five years or less, large performance gains are possible, and you should get after it will you still can! I am, in fact, lucky to fall in the latter category of athletes relatively new to a sport, because I get to experience the thrill of improvement. I thought my days of improvement in lifting were over, but perhaps I will have a couple more years. After that I will strive to lose as little as possible. Or I could change sports altogether, and VOILA! New records and achievements all over again!
Besides being relatively new to a sport, how else could someone have increased their top lift, or lower their running time? A few drug-free scenarios come to mind.
If the athlete was training in their twenties inadequately, so that they never achieved very much before, they could improve later in life with proper training. For all of us who did not receive coaching and personal attention in our twenties, and who later on obtain a personal trainer or a coach, we can hope to improve. That being said, I don't like or recommend to compare myself to what I did last year, much less decades ago. Really it's better to do the best possible preparation and training you know how, and let the results speak for themselves. Being an athlete is a lifestyle, and despite all you hear about how much "winning" matters, it's the lifestyle and the process that matters, NOT the outcome. Take care of the preparation, nevertheless, and of course the outcomes take care of themselves.
Yet another scenario in which an athlete could conceivably improve later in life, even if they were properly training, and properly coached previously, is if there were some other limiting factor or barrier to their earlier training. Perhaps they did not have access to the right facilities or equipment. Perhaps they did not eat enough calories and/or protein in their twenties, but now they consume an adequate number of calories. As you may know, if you do not eat enough calories and/or protein, your body will cannibalize existing muscle for energy. This happens all the time for countless people, and I am one of the guilty parties. You don't have to get the calories and protein from animal sources, but you do need to get them somehow (That will be a topic for a future blog post).
Anyhow keep training throughout your life, and enjoy the training process, not just the outcomes!
P.S. My apologies to the athlete in the photo if she is way younger than 39. I am not claiming she is 39. I have no idea how old she is.


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Sow half-hardy annuals in early spring, making sure that you protect them from frost. Plant them out after all risk of frost has passed and you'll be rewarded with delightful flowers all throughout the summer. Hint: use the selections in the left menu to narrow down your search for the perfect half-hardy annual seeds for your garden. For direct sowing take a look at our stunning range of hardy annual seeds.
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Want to know the East Bay's best places to shop for ingredients? An editor from Stay.com asked me to write an article with my top 8 places to shop for food. Don't miss this list for the best places for cheese, olive oil, spices, and more…
Want to know the East Bay's best places to shop for ingredients? An editor from Stay.com asked me to write an article with my top 8 places to shop for food. Don't miss this list for the best places for cheese, olive oil, spices, and more…
Another front page spread in the Eat, Drink, Play section! Four delicious, vegetarian recipes that prove that traditional, Spanish cooking doesn't always have to feature meat. Tortilla de esparragos, judías verdes, gazpacho andaluz, and empanada de pisto will have you celebrating summer with the season's best produce and not missing that jamón serrano at all.
You can read the article online here, and be sure to click on the individual recipes listed in the "related stories" box on the right-hand side.
The other day I did one of those double glances — the kind you do when a super hot guy walks past you and you reflexively jerk your head back twice to confirm he was really that good-looking. Except I did it with beans.
I walked past these little babies in Berkeley Bowl and after my double glance confirmed they really were that beautiful, I put myself in reverse, grabbed a bag, and filled it up with crimson-streaked cranberry beans without stopping to consider that my fridge was already way too full and I already had more than enough produce that was barely holding on for its life before I could prepare it.
But I didn't care. When it's love at first sight, you act before you think. I was acting on such an impulse that I got home with my beans and realized I hadn't even thought about what I'd need to go with them.
The scrounging session in my fridge revealed an ear of fresh corn and some leftover summer squash from a curry I made last week. There was my answer: the Three Sisters.
For those of you who don't know, my day job is as a nutritionist for the Native American population (some find it surprising to learn that he Bay Area has a significant urban Indian population — almost 50,000). I have the pleasure of doing cooking demonstrations for our patients and one of my favorite demos I've ever done paid homage to the Three Sisters: corn, beans, and squash. These three crops have been planted together in the same mound by native people for centuries in a perfect example of permaculture/companion planting. The corn provides a pole for the beans to grow up, the beans put nitrogren into the soil that the corn needs to grow, and the squash grows around them both, shading the soil to keep it moist and keeping critters out. The three crops also compliment each other nutritionally, providing all the essential amino acids when eaten together. This beautiful relationship between these three crops is reflected in a touching Iroquois legend about the three sisters.
For my dish, I decided that a simple succotash would be a nice way to honor the Three Sisters. The cranberry beans, which are an heirloom bean native to Colombia, turn a beautiful lavender color when cooked and have a super creamy texture that compliments the crisp summer corn. To finish it off with another ingredient native to this area, I fried up some sage leaves for a crispy, earthy finish.
Bring a small pot of water to boil and add the shelled beans and salt. Simmer for 15 minutes or until beans are fully cooked and tender. Drain.
Meanwhile, heat the olive oil in a large skillet. When oil is hot, tip the pan so the oil pools on one side of the pan and add the sage leaves. Let the leaves fry in the oil for about 1 minute or until they darken in color but do not burn. Remove them from the oil and place on a paper towel for later.
Using the same oil in the skillet, saute the green onion and bell pepper for 1-2 minutes. Add the corn and summer squash and saute for 1 more minute. Add the cooked beans, vegetable stock, black pepper and salt to taste and let simmer for about 5 minutes or until everything is tender, the stock is partly evaporated, and the flavors are melded. Serve hot with two crispy sage leaves as garnish.
Cardoons, or Cardoni, are one of those things that you've probably passed by in someone's garden or a city park, not realizing that a delectable treat was just at your fingertips (if you're willing to brave the prickly leaves, peel away the fibrous strings, chop them, and boil them for thirty minutes before you even get close to eating them). But bare with me, because they're worth the work.
If you don't believe me, trust the millions of Mediterraneans who have enjoyed this vegetable for thousands of years, Imagine a meaty, juicy stem that tastes like artichoke. See? I told you they're worth it.
I first discovered cardoons two years ago while working on a small family farm in a remote village of Spain. The farmer's mother, who lived down the road, marched over at least every other day in her black shawl and wool skirt at a pace that was shocking for her 80+ hard-lived years. I usually found her collecting eggs to take back home to make a tortilla de patata for her husband. But one day I spotted her cutting away giant stalks from a large prickly plant that I had assumed was some sort of annoying weed or a lazy artichoke plant that didn't produce artichokes (they are, in fact, a type of thistle related to the artichoke). I walked over and asked her what it was. "Cardo, niña," she said. And then she started to explain how she cooks it, all whilst hacking away at the plant and tossing the stalks in a pile on the earth with more energy than I had felt all morning at my easy task of collecting asparagus. "No te preocupes, yo te lo traigo. Ya veras." Not surprisingly, she promised to bring me some later to try. Typical hospitable Spaniard.
Later that day she delivered on her promise and brought me my first pot of cardoons. Those giant, intimidating stalks with their prickles and fibers were transformed into tender morsels that had soaked up the flavor of the olive oil and garlic she sauteed them with. I reacted with such love and appreciation for her dish that she invited me over for lunch the following Sunday, where I got to enjoy more of her good cooking. When my time at the farm came to a close a few weeks later, I spent my last evening chatting with her in her kitchen.
Once I knew that cardoons existed, I started seeing them around town, in stores and in the ground. Berkeley Bowl has cardoons in Spring, and the workers in the produce department have lots of great tips on how to prepare them. It was chatting with one of them that gave me the idea to introduce more of of the Moroccan spices that so remind me of Spain, and to serve it on couscous, as I do in this recipe. But if you don't want to bother with all that, you can try the cardoons "Esperanza style" with a drizzle of good Spanish olive oil and sauteed garlic. Either way, I think it's impossible not to love them.
Fill a pot with cold water and squeeze the lemon juice into it. Bring to a boil while you prepare the cardoons. Cut the base off the bunch of cardoons and discard. Cut the tops containing any large leaves off each stalk and discard. Now working with each stalk one-by-one, use a paring knife to peel away the long edges of the stalk to remove any remaining small leaves or prickles. Then peel away the strings and thin silvery skin along the length of the stalk (similar to de-stringing celery) using a paring knife, or scrape them off using a sharp flat-edged knife on its side. Once the entire stalk has been cleaned, chop it into 2-inch pieces and place them in the pot of lemon water so they don't discolor. Boil for thirty minutes and drain.
Heat the olive oil in a large dutch oven or flat-bottomed skillet over medium-low heat. Add the sliced onion and saute for 5-10 minutes until the onion is softened and begins to caramelize. Meanwhile, pound the saffron, ginger, turmeric, garlic, and brown sugar in a mortar and pestle until it forms a paste. Add to the onions and saute for an additional 2 minutes to release the flavors. Add the drained cardoon pieces, water, wine, salt and pepper, potatoes, tomatoes and olives and simmer for 20-30 minutes or until the potatoes and cardoons are tender.
Serve garnished with cilantro and parsley over a bed of couscous.
I feel like Kraft Mac & Cheese defines every millennial's childhood. Who doesn't remember throwing down their Jansport backpack, grabbing their Skip-It and working up an appetite until mom served you a pile of that gooey mac & cheese for dinner.
The truth is my mom almost exclusively served us healthy, homemade, unprocessed food, to the point where my sister and I went crazy any chance we could get our hands on some of that classic American stuff with its high fructose corn syrup topped with trans fat that kids find irresistible. Our friends' moms always knew when we were around, with the fill-line on the candy jar noticeably waning and all the marshmallows missing from the Lucky Charms box. We had to get our fix before returning home where our mom who, having grown up in Spain, thought kids should be thrilled with a plate of sauteed zucchini and eggplant for dinner.
But every blue moon, on a special occasion like a sleepover or a birthday party, my mom would blow us all away and make us Kraft Mac & Cheese (with the requisite side of cucumber tomato salad to maintain the Mediterranean flare, of course). I don't know if it's because the circumstances were so rare or because she really is just that good of a cook, but her Mac & Cheese always came out better than anyone else's I've ever had. My friend Gina used to beg my mom to show her mom how to "make it right," to which my mom would laugh and say she just followed the directions on the box. Still to this day, Gina talks about my mom's legendary Mac & Cheese.
Now that I'm all grown up and practicing as a registered dietitian, I'm grateful for all those home-cooked, unprocessed meals I grew up with even if I was jealous of my friends' cool Lunchables at the time. And now I get to try to share that with my patients so that their kids can also grow up with wholesome foods that will help them grow into healthy adults.
This recipe was inspired by a pediatric obesity group I'm currently running at our clinic, in which the moms requested help with their 3-year-old kids who refused to touch vegetables of any kind. I asked what they do like to eat and, of course, Mac & Cheese was at the top of the list. So I set out to create a healthy, veggie-rich version of this kid classic, resulting in what I like to call "Sneaky Mac." I prepared it with the moms in the pediatric obesity group the following week (without the garlicky breadcrumbs on top) and every single one of those picky kids ate it all up, unsuspecting that they were getting a whole sneaky serving of vegetables. The end result was a creamy, gooey, vegan Mac & Cheese that gets it color not from artificial food dyes or chemicals, but rather from the Cheddar Cauliflower!
Cheddar cauliflower is basically an orange cauliflower that gets its color from a mutation that allows it to hold onto extra beta carotene, a form of Vitamin A. It was discovered in Canada in the 1970's but it wasn't until recently that I started to spot it in grocery stores. Like regular cauliflower, cheddar cauliflower is packed with fiber and Vitamin C, and is a good source of calcium, folate, selenium and potassium. It is delicious prepared any way that you would prepare white cauliflower.If you can't find orange cauliflower you could totally prepare this recipe with white cauliflower and it would just have the look of a white cheddar mac & cheese. But make sure you don't ommit the other ingredients. The macadamia nuts give it a little bit of healthy fats and flavor for that creamy mouthfeel, and the nutritional yeast — every vegan's best friend — imparts a cheesy taste to cheeseless foods (as well as providing B vitamins).
So throw on your dress-up clothes, light up your carrot cigarette, set out the formal china, and enjoy this guiltless, gooey, all natural, diary-free mac & cheese.
Cook macaroni noodles according to package directions. Drain and set aside.
Meanwhile, heat 1 tablespoon olive oil in a large skillet with a lid over medium heat. Add the shallots and garlic and sauté for 7 minutes until the onion is soft and translucent. Add the cauliflower florets, vegetable stock, salt, and pepper. Cover and simmer on low for 20 minutes.
Place contents of skillet into a blender and add the macadamia nuts, nutritional yeast, and lemon juice. Blend until you have a very smooth and creamy sauce, the consistency of cake batter. You can thin with more vegetable stock if needed.
Stir the sauce into the cooked macaroni and place in an oven-proof pan or skillet. Top with the bread crumbs mixed with 1 clove of crushed garlic, a pinch of salt, the remaining teaspoon of olive oil, and the parsley and sage. Place the pan under the broiler for 5-10 minutes or until the bread crumbs are golden brown and the macaroni and cheese is heated through.
We're in the midst of a big rain storm in the Bay Area, which happens about as often as a lunar eclipse. We've been trudging along for three years in a drought-induced haze, giving the stink eye to the neighbor who's washing his car with the hose running, turning off the shower water between shampooing and rinsing, convincing ourselves that our brown lawns are eco-cool, wondering whether giving up H20-sucking beef was enough or if now we even need to give up almonds… all these stupid inconveniences distracting us from the fact that we really just miss hearing the sound of good, old-fashioned, life-filled rain.
Rain is such a rare sound now that when it starts, I turn everything off. No more NPR on my car radio, no more music while I cook, just the cadence of five thousand drops per second hitting my windowpane, quickening with the swells of wind. That's the sound I'm hearing now as I write. And it's the sound that put me in the mood earlier today — for ramen.
Ramen is the perfect food for cold, wet weather (well, I can't exactly claim that this 59-degree storm counts as "cold weather," but it's at least safe to call it wet). If you're like me and don't have a fireplace, you may agree that the only consolation prize capable of filling you with the same coziness of a crackling fire is a steaming bowl-full of ramen.
I created this recipe on a rainy day back in December for an article I wrote for the San Jose Mercury about livening up the winter doldrums with some fun, not-so-common produce. Kohlrabi is one of my favorite winter vegetables, delicious cooked or raw, and perfect for this vegetarian version of ramen. The key to this meat-free broth is adding back some of the strained stock bits to the liquid and then pureeing it to give the broth that thick, meatiness that makes it stick to the noodles. SLURP. YUM.
If you would like to read more about kohlrabi including its health benefits, check out this earlier post for kohlrabi lettuce wraps. Otherwise, just get to work on the ramen so you can sit back and slurp it up to the sound of the rain before it passes us by.
Heat 1 tablespoon peanut oil in a large saucepan set over medium heat. Add onion and garlic; saute for 8 to 10 minutes or until the onion begins to caramelize. Add stock, water, dried mushrooms and soy sauce. Cover, bring to a boil, then reduce heat and simmer for 30 to 60 minutes. Strain the broth, reserving 1/2 cup of the solids. Add these back to the stock, along with the miso paste, and run it through a blender until smooth.
Cook the ramen according to package directions.
In a large wok or skillet set over high heat, heat 1 tablespoon peanut oil. Add the kohlrabi, chile, ginger and fresh mushrooms; stir-fry for 5 to 6 minutes, until the kohlrabi is tender but slightly crisp. Stir in the sesame oil and soy sauce. Taste and adjust seasoning.
To serve, fill four deep bowls with the noodles, top with the kohlrabi mixture, and ladle hot broth over the top. Garnish with half of a soft-boiled egg and chopped green onion.
Anyone living in California has seen nopales before, even if they don't realize it. Those cactus with the big oval paddles topped with spiky red fruit you see on the side of the road or invading your neighbor's yard? Yup, that's a nopal, also known as a prickly pear cactus. But unless you are from a Mexican family or are a Mexican-food aficionado, you may be shocked to hear that these spine-riddled cactus go down the throats of eager eaters every day. Sans spines, of course.
Nopal has earned its popularity not only because it's delicious (more on that in a second), but also because it's an incredibly healthy, medicinal plant. Long used in traditional herbal medicine, modern "western" medicine is even getting with the program. Research has shown that nopal may be effective at decreasing glucose, cholesterol, inflammation, and even hangover symptoms. And even if you don't suffer from these afflictions, there is no doubt that its high fiber, vitamin C and antioxidant content make it a healthy part of any diet.
If I had it my way, the nopal cactus would be a regular headliner in every kitchen, as go-to a veggie as broccoli or lettuce. I've already posted a ROCKIN' recipe (if I may say so myself) for prickly pear sorbet using the magenta-colored fruit on top of the nopal cactus. But the cactus leaves… oh the cactus leaves… how delicious they are! Once you get the spines off, each cactus leaf is amazingly juicy, tangy, and exquisite in so many different preparations — raw, boiled, blended or, my favorite, broiled. If you let it snuggle up close to a broiler and char a bit like you would bell peppers, you end up with a complex, caramelized flavor that really compliments the tangy undertone of the nopal.
I do nutrition counseling at a clinic in a Latino neighborhood of Oakland, so nopales come up in conversation at least five times a day. Many of my patients prepare nopal for breakfast — either blended/juiced with other veggies for a quick shot of vitality, or cooked with eggs for heartier fare. While the nopales are traditionally boiled before combining them with the eggs, my version of nopales con huevos brings the nopales even more into the limelight with a bit of smokiness and texture.
I hope you're already running out of the house donned with gloves and a garden saw to steal some from your neighbor's yard. Or if you are lucky enough to live close to a market like Berkeley Bowl or a Latino market, the small price you pay for store-bought, de-spined nopales more than makes up for itself.
3-4 nopal cactus leaves
1 Tablespoon + 1 teaspoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
6-8 eggs
2 Tbsp milk
1.5 cups crushed tortilla chips (preferably homemade from corn tortillas fried in a little oil)
Radish and avocado for garnish
Salsa or hot sauce of choice
Use a large, flat-bladed knife to scrape off any spines or rough spots remaining on the nopales. Rub both sides of the nopales with a teaspoon of oil. Mix the paprika with the salt and sprinkle over the nopales. Place on a pan under the broiler very close to the flame, about 8 minutes each side, until slightly bubbled and browned in places and tender inside. Chop into bite-sized pieces.
Heat 1 Tablespoon oil in a small skillet over medium-low heat. Whisk the eggs with the milk and a pinch of salt and add to the pan. Reduce the heat to low and scramble gently for 1-2 minutes until almost no liquid egg remains but eggs are still moist.
Fold in the chopped nopales and tortilla pieces and serve immediately on a warm plate garnished with shaved radish, avocado slices and your favorite hot sauce or salsa.
Last week I got to do the equivalent of hanging out back stage at a Rolling Stones concert — I got to go to a "managers' breakfast" with the rock stars of Berkeley Bowl. Diane and Glenn Yasuda opened up Berkeley Bowl in the 1970's and have built a dedicated team of produce buyers and managers that all gather for breakfast once a month. One of the highlights for me was when one of the managers and photographer extraordinaire, Javier, showed us some of the close-ups he took of Berkeley Bowl produce and we all played "name that exotic vegetable." Even after blogging about exotic produce for months, the produce buyers Glenn and Nick were hard to beat. It was also fun chatting with Diane, a fellow dietitian and foodie.
I knew this was a family business, but what struck me is how much their staff is an extension of this family, sticking together throughout the years. Some of them started hanging out at the store as kids and twenty years later are still working there. I think that is a testament to the heart and soul behind this iconic establishment.
After breakfast we all walked over to Berkeley Bowl and parted ways to get to work. As I ran around the store looking for inspiration for my next recipe, it felt different. This place that I've been shopping at for fourteen years and blogging about for months felt a little more like home now that I knew some of the faces and stories of the people making it possible.
Maybe that was what made me finally pick up the romanesco. Like Berkeley Bowl as a whole, romanesco is immediately impressive to anyone who walks in off the street. But when you look a bit closer and understand the intricacies behind what you're looking at, it becomes even more impressive. Aside from its electrifying chartreuse color that draws curious shoppers like a moth to a flame, the close-up is what is truly jaw-dropping about this vegetable.
Remember "fractals" from geometry? No? Fractals are infinitely complex patterns that are self-similar across different scales, formed from chaotic equations — in other words, beautiful natural patterns that break into smaller sections that are similar to the original. Well, romanesco is a perfect, natural example of a fractal. In fact, if you want to get really nerdy, it's actually an approximation of the golden spiral, in which every quarter turn is farther from the origin by a factor of phi. It's as if God let his nerdy mad scientist friend, Marv, take a stab at improving the cauliflower. As the Fractal Foundation nicely puts it, fractals are SMART: Science, Math, and Art! What could be better?
With a similar taste and texture to it's relative, the cauliflower, romanesco is delicious prepared in any method that compliments cauliflower: roasting whole, cutting into crunchy florets for crudités, steaming for a quick and healthy side, or sautéing to throw on pasta or with stir-fry. This vegetable is just too much fun to look at and to eat, so I decided to prepare it two ways for my blog.
As someone who loves to snack on pickles as a tasty and light after-work snack, I decided to throw some romanesco florettes into a jar for some quick pickles and boy oh boy, were they crunchy and delicious. I also wanted to keep one raw to preserve its bright green color and crunch, so I combined it with purple cabbage in a super-healthy slaw that is as chromatically attractive as it is delicious.
Whatever preparation method you choose, don't forget to take a minute to stare at the intricate spirals and marvel at the exquisite beauty contained in our universe. And then maybe bust out your old AP calculus graphing calculator and calculate the logarithm of your fractal veggie. Or not…
Heat water, vinegar, salt and sugar in a small saucepan until just simmering and the salt and sugar are dissolved. Meanwhile, place all remaining ingredients in a 24-oz jar with a lid. Pour the hot vinegar solution over the top. Let cool before covering with a lid and storing in the refrigerator. Pickles will be ready to eat after a couple hours but will be more flavorful if you let them sit at least a day or two.
Combine the first four ingredients to make a dressing. Pour over the shaved cabbage and green onions in a large salad bowl and allow to marinate in the refrigerator for at least 4 hours, or overnight.
When ready to serve, prepare the romanesco by separating into florets. Set aside the smallest, bite-sized florets, and chop the larger florets into 1/2-inch pieces. Add the chopped florets and apple slices to the cabbage slaw and mix well. Top with the walnuts and decorate with the small romanesco florets before serving.
January is a great time for citrus, but the My Berkeley Bowl challenge means you won't find any navel oranges on this blog. Nope, this blog necessitates something extraordinary. And I assure you, you won't find a citrus fruit more extraordinary than Buddha's Hand.It's not hard to guess how this fruit got its name. The long, delicate "fingers" evoke images of a young buddha with his hands in prayer like a blooming lotus. While this is the common interpretation, I think it looks like a radioactive squid, but "squid citrus" doesn't sound quite as poetic.In addition to it's weirdly animate shape, Buddha's Hand has another unique feature: an intoxicating floral aroma. It really doesn't have any juice or flesh inside — all its value is in its aromatic rind. For this reason, Buddha's Hand is commonly displayed in homes and temples in Japan and China as a natural air freshener, and because it symbolizes happiness and good fortune. It reminds me of the perfumy scent of azahar (orange-blossom water), which the spanish love to add to baked treats like muffins, breads, and french toast. I guess that's what got my wheels turning and taste-buds buzzing for this recipe: Buddha's Hand Scones.Now, I don't want to get roped into a philosophical debate about scones. There are already plenty of people engaging in passionate arguments about all aspects of scones, including how to pronounce it, if they should be round or triangular, if they should use butter or not, and even if the cream or the jam should be put on first (FYI, 57% say jam first). If you are one of those people and have your stronger-than-oak opinion about how a scone should be, I encourage you to just add the Buddha's Hand to your recipe so that you're sure to have the type of scone you like — buttery or dry, fluffy or dense, flaky or crumbly. My recipe is for a slightly crispy scone that is moist on the inside. (I don't even know where my basic scone recipe came from, as figuring that out would be like figuring out where my chocolate chip cookie recipe came from.)Because one Buddha's Hand has so much rind, it was really more than I needed for scones. I decided to use the rest of it to make some marmalade, which went quite nicely with the scones. Marmalade is not for everyone, as it does have that slightly bitter "kick." But I find marmalade to be the perfect way to dress up things like scones, cheese, or other treats that you don't want to overpower with sweetness.On this atypically rainy afternoon, I pretended like I was in the Cotswolds with my scone, jam, and hot tea. The Buddha's Hand bits give the scone a hint of floral citrus without being overly sweet (if you do like sweet scones, I imagine you could candy the citrus bits first, but then it wouldn't be a throw-it-together recipe like this one). Scones aren't exactly a health food, so I made sure I enjoyed every last crumb to the sound of the rain pattering on my skylight.
Preheat oven to 425 degrees Fahrenheit. Mix the flour, salt, baking powder and sugar in a large bowl. Grate the frozen butter into the dry ingredients using the large holes of a cheese grater and lightly work the butter into the dry ingredients with a fork or pastry cutter until it resembles a coarse meal.
Add 3/4 cup buttermilk and the chopped Buddha's Hand to the flour mixture and stir until it is just moistened and can be formed into a ball. Place the dough ball on a lightly floured surface and form it into an 8″ circle using your hands. Use a sharp knife dipped in flour to cut the circle into 10 wedges.
Place the wedges at least 1″ apart on a baking sheet lined with parchment paper. Brush each wedge with the remaining buttermilk and sprinkle with the demerara sugar. Bake for about 15 minutes or until the scones are golden. Remove from the oven and let cool slightly on a wire rack before serving.
*For instructions on how to sterilize jars and preserve your marmalade for shelf-stable storage, see this recipe by Alton Brown. Otherwise, marmalade will keep covered in the fridge for about a month.
Place all ingredients in a saucepan and bring to a boil. Simmer on low for about 1 hour or until the volume has been reduced by half. Then increase heat and bring to a bubbling boil until the temperature on a candy thermometer reaches 220 degrees fahrenheit. Pour into jars and let cool before serving.
This week's recipe is one that I developed for an article I wrote for Bay Area News Group, just released this morning. Given the "mainstreamedness" of the readership, I had to keep things a bit more tame to be accessible to a wider audience, while still giving the recipes an "exotic" spin to stay true to the My Berkeley Bowl theme. This recipe must be my favorite of the four new ones I developed for the article, because I've made it five times in the past month.
Preheat oven to 375 degrees. Remove the tougher, outermost layers of the leeks and discard. Slice them in half lengthwise and run under cold water to remove all the grit, ensuring to rinse between the layers. Place the leeks in a single layer in a 9×13″ roasting pan, cut side down. Drizzle with the olive oil, wine, and vegetable stock (the liquid should come about halfway up the leeks), and snip the thyme sprigs over the top. Roast for 35-45 minutes, flipping the leeks over halfway through, until they are tender and lightly browned. Allow to cool to room temperature.
Arrange the leeks on a serving platter. Cut the rind off the blood oranges, slice into sections, and arrange over the top of the leeks. Place all the ingredients for the dressing in a small jar and shake to combine. Drizzle over the top of the leeks and oranges. Serve room temperature.


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5 posts tagged with plants and cacti.
Displaying 1 through 5 of 5. Subscribe:
I think I've given home to Audrey III
I have a cactus which I believe to be an ostropuntia subulata monstrose (pic of one that looks just like mine). It didn't grow for years, and now it's growing astonishingly quickly. Why? And what can I do to help it along? Any tips? [more inside]
Identify my cactus things!
I was given a couple little plants. They're succulents or cacti. Can you tell me what they are? I took a picture. [more inside]
Cacti experts, help!
I have some questions about cacti. First, can you help me identify the awesome cactus my boss' husband gave me? It looks exactly like this one (though that's someone else's photo). [more inside]
What kind of cactus is this?
What kind of cactus is this, and how do I care for it?
Mystery cactus
Help identify this cactus! [more inside]
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Acquia certification for Drupal
I'm proud to share that Acquia announced its certification program today. You can now get "Acquia certified in Drupal", something I'm pretty excited about.
This is something I've been hoping to see in the community. While there have been other experiments around certification, we as a community have lacked a way to ensure professional standards across Drupal. Over the years, I've heard the demand coming from partners and clients who need a way to evaluate the skills of people on their teams. More and more, that demand has drowned out any perceived criticisms of a certification for Drupal.
A good certification is not just a rubber stamp, but a way for people to evaluate their own abilities, and make plans for improving their knowledge. In some countries, certification is really important to create a career path (something I learned when visiting India). For these reasons, I feel Drupal's growth and development has been hindered without a formal certification in place.
The certification we've built is based on the combined years of experience among Acquia staff who oversee and manage thousands of Drupal sites. We've observed patterns in errors and mistakes; we know what works and what doesn't.
People have debated the pros and cons of software certifications for years (including myself), especially where it involves evaluating candidates for hire. Certainly no certification can be used in isolation; it cannot be used to evaluate a candidate's ability to perform a job well, to work in teams or to learn quickly. Certification can, however, provide a valuable data point for recruiters, and a way for developers to demonstrate their knowledge and stand out. It is undeniably valuable for people who are early in their Drupal career; being certified increases their chance to find a great Drupal job opportunity.
One of the biggest challenges for Drupal adoption has been the struggle to find qualified staff to join projects. Certification will be helpful to recruiters who require that job candidates have a good understanding of Drupal. There are many other aspects to recruitment for which certification does not provide a substitute; it is only one piece of the puzzle. However, It will provide organizations added confidence when hiring Drupal talent. This will encourage the adoption of Drupal, which in turn will grow the Drupal project.
The community has been talking about this need for a long time. One approach, Certified to Rock, evaluated an individual's participation and contribution in the Drupal community. Acquia's certification is different because we're assessing Drupal problem-solving skills. But the community needs more assessments and qualifications. I hope to see other providers come into this space.
Announcing Acquia Lift
Today, the web is not just about publishing content anymore. As the web evolves from content management to digital experience management, it's about understanding visitors' interests and preferences, and figuring out how to deliver them an optimal personalized experience. Many organizations are exploring ways to more effectively create and deliver valuable content to site visitors to increase traffic, conversions and revenue. Great content is still gold, but delivering the right content to the right user at the right moment in the right format is platinum.
Today's personalization tools aren't great and put marketers at a disadvantage. This is why I'm excited to announce that we're rolling out Acquia Lift, a solution that equips the site owners with powerful website testing and content targeting tools to optimize content for each visitor. Acquia Lift learns about a visitor's interests and, based on these insights, uses machine learning algorithms to automate the delivery of personalized content. Marketers and site builders can test content, for example using A/B or multivariate testing, and even add rules about the types of user profiles that get specific content. There is implicit learning that takes place as well that continuously helps Acquia Lift provide increasingly more appropriate content to individuals. Attributes of the user, such as location, and even what the current weather is, can be taken into account in providing the right content. Check out this short Acquia Lift video if you want to learn more or see Acquia Lift in action:
As I talked and wrote about earlier, I believe personalization and contextualization will be a critical building block of the future of the web, and I'm excited to help make that a reality.
Acquia retrospective 2013
As is now a tradition, here is my annual Acquia retrospective. Time to look back at 2013. In your life, you only get an opportunity to do so many things, so you have to focus on doing things that matter. I'm fortunate that Drupal and Acquia are remarkable stories. I take time to write these retrospectives for you and for me. I write them for you, because you might benefit from my experiences or from analyzing the information provided. But I also write them for myself so I don't forget this incredible journey. If you want, you can read previous retrospectives: 2009, 2010, 2011 and 2012.
For Acquia, 2013 was another excellent year. It was our fifth full year in business (i.e. revenue-generating year), and we finished the year with 19 consecutive quarters of revenue growth. In short, 2013 was a year of continued momentum, record bookings and great customer success. With five-year sales growth of more than 84,100 percent, Acquia was identified as the second fastest-growing company on Deloitte's Technology Fast 500 in North America. Acquia was also listed among North America's fastest growing software companies in 2013's Inc. 500. We're all very proud of that.
We hired 208 people this year and ended the year with 412 employees, up from 280 employees at the end of last year. 337 employees are based in the US, with 197 in Burlington, 27 in Portland, and 113 remote employees. We employ 75 people outside of the US, 53 of which are based in our office in Reading, UK. In 2013, we almost doubled our headcount in the Reading and Portland offices. Additionally, we hired 31 interns in 2013.
Acquia grew its customer base to more than 4,000 organizations. Some of the brands we've added as customers include Intel Corporation, Polycom, News Corp Australia, Timex, the National Association of Realtors, the X PRIZE Foundation, Columbia University, McGraw Hill Financial, Bart.gov and the Red Cross.
In 2013, Acquia continued to be focused on providing Drupal support to our customers. We reached the milestone of 100,000 support requests received and resolved during our company lifespan. In 2013 alone, we resolved almost 32,000 customer service requests, up 30 percent from 2012. We invested a lot in scaling our support team and on improving overall customer satisfaction and responsiveness. For example, we created a dedicated customer onboarding team. The result is that we spent more time with our customers to better understand their needs and help solve their Drupal questions. In 2014, we'll continue to keep customer success front and center. It's something we are very passionate about.
With regards to Acquia's software products, it was certainly our busiest year. Not only did we continue to invest heavily in Acquia Cloud and Acquia Network, we also launched some new products. Acquia Commerce Cloud was unveiled last quarter, providing a platform for creating content-rich, socially enabled shopping experiences. Acquia Cloud Site Factory was also released, providing a platform for launching and managing hundreds of websites. We unveiled Drupal Commons 3.0, our Drupal-based community platform, that was identified a Social Platform leader by Forrester Research. And we delivered the general availability release of the Mollom Content Moderation Platform, a content moderation platform built for the enterprise.
The cloud continues to prove to be a great way for organizations to save money, manage websites more efficiently and bring them to market faster. And Drupal is no exception to this trend -- in 2013, many organizations decided to standardize on Drupal in a big way, moving away from the variety of different systems -- exactly the vision we laid out in 2010.
And the proof is in the numbers: Acquia Cloud grew from 4,300 AWS instances at the end of 2012 to 7,300 AWS instances at the end of 2013. In aggregate, we're now serving more than 22 billion hits a month or 319 TB of bandwidth. I believe that makes Acquia the largest Drupal infrastructure provider in the world. Some of the Acquia Cloud achievements I'm most proud of include hosting the Grammy Awards (462 million visits) and hosting Red Nose Day during their largest fundraising event ever (£75 million/$113 million raised in one night).
Drupal community and Acquia
In 2013, we continued our long track record of giving back to the larger Drupal community.
- We sponsored 77 Drupal events in 2013, helping thousands of Drupal developers connect and collaborate together.
- Our product teams sponsored work on numerous important community modules, such as Media, Organic Groups, and more …
- The authoring experience work for Drupal 8 that we started last year landed in core this year, including WYSIWYG and in-place editing. We also sponsored work on redesigned content creation page and an improved blocks UI for Drupal 8.
- Also on Drupal 8, we sponsored work on the Web Services and Migrate in Core initiatives, donating the Migrate module authors' time.
- We helped set up numerous process improvements to help streamline Drupal 8 core development, including various "hard problems" discussions at DrupalCons to work through complex issues, releasing monthly alpha releases for user and developer feedback, and laying out the criteria for beta 1. We've also helped establish communication channels to help promote what is happening in Drupal 8: the This Week In Core series, and the Drupal 8.0 landing page.
- We helped the Drupal Association to establish Drupal.org Working Groups to provide better leadership and transparency to the Drupal website. Some of our team also helped assist on Drupal.org upgrade and security issues.
I'm particularly proud of Acquia's contributions to Drupal. It's part of our philosophy to give back, and we work hard to do our part by contributing to the Drupal community -- the reason why we exist. I'm proud of this because it is not trivial to give back as much as we do.
What I'm most proud of is that we have accomplished all of this "the open source way". Since Acquia's interests are so aligned with Drupal's, we try to raise the tide for the Drupal community at large.
At the end of the day, we're not selling Drupal or cloud hosting. We're selling what can be done with Drupal. The belief in the limitless. No matter what you dream, you can do it, and Drupal will get you there -- and Acquia is here to help you succeed. Thank you for 2013, and we're looking forward to working with more customers that are changing the world.
Announcing Acquia Cloud Free
I'm excited to announce that Acquia is launching Acquia Cloud Free, a no-cost development sandbox for Drupal development. While Acquia has always had a freemium offer for development purposes, it had an expiration date, and it required a credit card. We've changed that with Acquia Cloud Free. Acquia Cloud Free comes packed with great tools including, but not limited to:
- A free development sandbox on Acquia Cloud with development and staging environments, Drush integration, Git repository and more. (The sandbox can't be used to run production sites.)
- Drupal development workflow tools that allow you to deploy code between dev and staging environments, replicate files, make backups and more.
- Acquia Insight which will scan your site for security problems, performance improvements and general Drupal best practices. Every day, we run thousands of tests on your site. Our team keeps adding new tests based on what they learn every day.
- Acquia Search which supercharges your site's search capabilities with more accurate search results, faceted navigation, search analytics and more.
We've put a lot of thought and effort into creating the Acquia Cloud platform and continue to invest it in heavily. As a result, we have seen tremendous adoption. I believe that giving everyone access to a free Acquia Cloud development sandbox is one way we can give back and help grow Drupal. Give it a try if you want!
Three important start-up lessons I learned
When I started working on Drupal in my college dormitory 12 years ago, I had no idea that one day it would be used by 2 percent of the world's websites. What is even more exciting is the open source community that has grown up around Drupal.
I co-founded Acquia six years ago to support the growing number of organizations that rely on Drupal, and also co-founded Mollom to solve the spam moderation challenges for website owners. Six years later, Mollom was acquired, and Acquia has almost 400 employees. As I've encountered challenges every step of the way. Here are three lessons learned.
1. Think big
So often I meet entrepreneurs who are working on a startup concept. They have a great idea and a business plan to bring it to market, but they're thinking too small about what they're trying to do.
I believe companies are most successful when they have a mission to change the world. When you set ambitious goals, you'll better position yourself for success. You become what you believe.
Being shortsighted can be a big barrier to success, because you can easily miss the window to capitalize on an opportunity. It's why I founded Acquia in the United States; I immediately had access to a larger market. We moved quickly to be a global company to maximize our opportunity, and it's made all the difference.
2. Fail fast
"Fail fast, succeed faster" is a philosophy that's been adopted across the company at Acquia. It's perhaps counter intuitive, but the idea is that in building a startup, you're going to fail. There will be problems, and the faster you run into them, the faster you can learn, adjust, and grow.
Implied in the fail-fast philosophy is that you'll be open to failure, and that can be hard for entrepreneurs who are so focused on success. People don't like to fail, so they're not inclined to celebrate their failures and embrace the lessons learned. Yet doing so means you'll more quickly make the needed – and often painful – adjustments to get on the right path faster.
In the initial business plan for Acquia, we expected to support a specific distribution of Drupal that we'd closely manage. Early prospects told us repeatedly it was a great strategy, yet when we took our offer to market, the buyers weren't there. We realized very fast that our business plan needed a big change, that we needed to support Drupal in whole. It was a terrifying proposition at that stage of our business, but we realized that was what the market needed most. We made the change, and it quickly put us on a successful course.
3. Passion makes the difference
I think some people get inspired to launch a startup because of its potential rewards, but launching a successful business starts with having a passion to solve a problem. I was passionate about building websites; it was my biggest hobby before it was ever a business opportunity.
When we started Acquia, our lead investor told me the key to a successful startup isn't in a good idea, but rather is in having a good team. A good team will figure out how to make something great happen. They'll pivot, they'll change, and they'll claw their way to success. Find talented people who share your passion, and together you'll find your way toward building a great business.
(The blog post below was a guest article I wrote for Inc Magazine and was published in September 2013. It has been a while since I shared a startup lesson on my personal blog so I'm cross-posting my article here.)


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Very simple. With the following rules, more or less whenever Rainman speaks, you drink.
The Game:
Game source: Collection at nic.funet.fi
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.
Find the answers in The Bartender's Handbook.
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An insult aimed at a male individual of the overwieght variety, who loosley resembles any amphibian.
" You, fatty fatty toad boy, stop munching that pie, and go die in a corner."
by niblet August 08, 2004
Trending Now
Can you define these popular missing words?
Top Definition
A term which originated from the British comedy series 'The Office' and has grown to become synonymous with Thomas Cavanagh, alluding to his weight and demeanour.
Thomas A. Cavanagh is a fatty fatty toad boy.
by Tom A. Cavanagh May 20, 2008


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Search | KCET
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SoCal Focus is a blog about the people, places , and issues in and around Southern California. ...
... changes. That means if you subscribe to the full UpDaily RSS feed, you'll stop getting updates in your reader. ... worry if you only subscribe to individual blogs like SoCal Focus yet). To be clear, the following feeds will be ...
... of the spear (or maybe the scalpel's edge) passing through places without resistance. The billionaires are leaving, vaguely disappointed ... author and historian writes about Los Angeles on KCET's SoCal Focus and 1st and Spring blogs. ...
On May 18, 1969, downtown L.A.'s Angels Flight Railway was dismantled as part of the city's Bunker Hill Redevelopment project.
In September 1968, the 40-story Union Bank Building opened as Los Angeles' first modern skyscraper, the first part of downtown L.A.'s growing skyline.
... you're by yourself.</p> Los Angeles is full of haunted places , but you can't access most of its murder mansions, deathbeds, ... you've been mingling with the ghosts at some of these places this whole time, but never thought twice about that flicker of light ...
For decades, Broadway Place was a charming quirk in the downtown street grid, forming a triangle-shaped block between Broadway and Main Street.
What constitutes home has become more complicated. The genius of Southern California once resided exclusively in its single-family houses. Increasingly, when we think of our place, we think denser and taller.
... fighter. I wrote about it last year, here. Everyday places like my town are generally thought to have short memories. Perhaps that's one of the reasons why, still today, places like mine -- a postwar, tract house suburb -- are usually cast in ...
... imagine might the audience's) the rancho and the Autry are places of memory -- places where the materials of memory are held and presented in context and in ...
Ballot Brief
Is California in for a Shock?
"Trump just needs "one sane month" and he could well win."
California, Get Ready for President Trump
Youth Voices
Literary Riot: Giving a Voice to Immigrants' Struggles
Karla Gutierrez and Paola Gonzalez, an 18 and 17-year-old from Animo Inglewood Charter High School, perform an original poem that gives a voice to the struggles immigrants have and continue to face in America.
Literary Riot: Giving a Voice to Immigrants' Struggles


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Enter your word and click here to search
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Add Spell Checking to virtually any text box on your web site. Visit www.webspellchecker.net for details.
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Spell Check of sauteed
Correct spelling: sauteed
Common misspellings for sauteed:
- sautee (38%)
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- satueed (9%)
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- sautaed (9%)
- saultee (6%)
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Google Ngram Viewer results for sauteed:
This graph shows how "sauteed" have occurred between 1800 and 2008 in a corpus of English books.
Rhymes for sauteed:
- abrade, afraid, allayed, arcade, arrayed, betrayed, blockade.
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- colonnade, disobeyed, lemonade, masquerade, overpaid, overplayed.
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BY NOW, you've heard that Browns rookie quarterback Johnny Manziel partied in Las Vegas over the weekend.
And did it up right.
There are photos of him and Patriots tight end Rob Gronkowski surrounded by bikini-clad hotties. Photos of Manziel and UFC president Dana White. There's even a pic of Manziel hanging out with Paulie D of "Jersey Shore" fame.
Apparently, when you are Johnny Football, what happens in Vegas doesn't stay in Vegas.
Not surprisingly, the 21-year-old's behavior caused a bit of a stir. Even though he brought his playbook along and swears he studied it.


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Marathi to Hindi Transcription
This project received 2 bids from talented freelancers with an average bid price of ₹3750 INR.Get free quotes for a project like this
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We have around 3 hours of videos that need to be transcribed from Marathi to Hindi. Kindly advise your availability and your best rates pe hour of video for the same.
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Rakesh Pradhan
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Chris Harocommented on a video on YouTube.
Comment below with the fighter you think will win and include the hashtag #askfitmark. A WINNER will be announced Saturday night, after the fight, on our Instagram page (@fitmarkbags)!
Let's get ready to rumble!
#fitmark #fitmarkbags #giveaway #Mayweather #Pacquiao
I have recently started my own blog, +Wortheveryeffort where I share my personal journey as I work towards a healthier life.
"You Are Worth Every Effort!
- Tablets for Tots (current)
- Worth Every Effort - My Official Blog (current)
- Forever ResortsOnline Marketing Strategist, 2014 - presentSocial Media Coordinator for Forever Resorts, where I build social media engagement and traffic for over 30 locations in North America.
- PetSmartSocial Media & PR Contractor, 2014 - 2014Social Media and PR Strategies
- Phoenix Capital ManagementSEO Manager - Online Marketing Strategist, 2012 - 2014I handle Many of the Online Marketing Strategies including Site building with Wordpress, content writing, blogging, as well as Manage all SEO Marketing concepts. I also handle graphic design and various front-end development tasks.
- RazorgatorSenior Content Producer, 2004 - 2012SEO Management Content Management and Online Marketing.
- TickCo2004 - 2011SEO Strategist and content writer.
Adobe Scout
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4 Ingredient Almond Milk
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Crazy Love (Hollywood Edition)
Buoyed by the popularity of the hit contemporary pop ballad "Home," singer Michael Bublé's 2005 album, It's Time, clearly positioned the voc


text:
Man arrest on assault chargesNovember 23,2012WEST RUTLAND A West Rutland man will be in court on Monday to answer to charge of aggravated domestic assault stemming from an incident early Thursday morning.
Matthew Shook, 34, was arrested around 1:40 a.m. Thursday after police responded to a domestic disturbance at Jens Motel on Route 4A in West Rutland.
Police said an initial investigation showed that Shook was involved in a verbal and physical altercation with a woman, who suffered some injuries as a result.
Shook was also found to be in violation of court-ordered conditions of release after a preliminary breath test showed he had been drinking, police said.
Shook was arrested and held at the Rutland jail on $5,000 bail.
He faces a felony charge of aggravated domestic assault and a misdemeanor charge of violating conditions of release.MORE IN This Just InKILLINGTON Police are waiting for the results of an autopsy of a 30-year-old woman who was... Full Story
Rutland's application to become a resettlement site for up to 100 Syrian refugees has... Full StoryARLINGTON The Otter Valley boys soccer team earned its second win over Springfield in four days... Full Story
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Added by AnyClip Subscribe 2 727
Published 29 Oct 2011
The clip goodbye to joel from Make It Happen (2008) Good luck, Lauryn. Thanks, Marty. Frankie quoted me 50...
The clip goodbye to joel from Make It Happen (2008) Good luck, Lauryn. Thanks, Marty. Frankie quoted me 500. Course he did, he's a crook. I'll do it for 250. Pick it up after lunch. See you then. Hey, Clueless, I think she wanted you to pick her up after lunch. Last month after payroll, you're plus 600. Good month. That's still 1,800 behind for the month before last. OK. I guess I'll be hitting the road. Joel... why am I on the schedule? Sorry, wishful thinking. Come on. I'm 21. It's now or never. If I nail this audition, I'm gonna be in Chicago till my classes begin. Look, I got some interviews together for you. Qualified bookkeepers to replace me. Resumes are on my desk. 15 grand a year tuition... I don't know how you're gonna pull that off. With a part-time job, Joel. I promised after Mom and Dad died, I'd do whatever to keep this place running. But I can't work in a garage all my life. You know I've trained to be a dancer. Yeah, I know. All right. I'm outta here.


text:
Fable: The Lost Chapters
turn cheesy trainer music off
Vendeatha posted on Oct 26, 2010 6:57:56 PM - Report post
i have downloaded the Trainer by deviance. how the hell do i turn the cheesy music off the trianer. as its annoying whilst playing the game..minimisin it to my task bar dont help still plays the cheesy music. and there is no option on the trainer iteself to mute the music any help would be appreciated.
Drem. Patience.There are formalities that must be observed, at the first meeting of two of the dov. By long tradition, the elder speaks first. Hear my Thu'um! Feel it in your bones. Match it, if you are Dovahkiin!
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text:
iOS App Development Solutions
Apple devices are some of the most sought after devices globally. iOS apps are easy-to-use and have intuitive and user friendly features. Developing an iOS app is essential for reaching out to the right set of people. ValueCoders has a track record of providing result-driven iOS application development services from agile iOS developers.
- Enterprise iPhone Apps
- Social Media / Networking iOS Apps
- Financial & E-commerce iOS Applications
- Tours and Travel iOS Applications
- iPhone / iPod / iPad Music Apps
- Online Booking iOS Apps
- Education iOS Applications
- iPhone Game Development
Why Choose ValueCoders for iOS Development?
Having a mobile presence is a must for every business to run and grow. Building an app that enhances user experience and conversions is crucial for business success. ValueCoders develops the precise apps for all kinds of business requirements. Our iOS mobile app developers help you create new ripples in the mobile programming domain.
Our Application Development Process
Our dedicated iOS developers follow Agile methodology that ensures seamless communication and complete project transparency.
Requirement Posting and Initial Discussion With The Client
Our inside sales team initiates a call to understand the iOS project in detail, along with budgetary constraints.1
Requirement Posting and Initial Discussion With The Client
Our inside sales team initiates a call to understand the iOS project in detail, along with budgetary constraints.
Project Analysis and Consultation with Domain Experts
The project team gets back with the proposed solution for iOS app development. This includes the scope, product backlog and the iterations on the project.
Agile Team Approval & Project Deliverables Defined
Once the proposal is approved, the best fit team for iOS development is deployed on the project. The Agile team interview process is optional.3
Agile Team Approval & Project Deliverables Defined
Once the proposal is approved, the best fit team for iOS development is deployed on the project. The Agile team interview process is optional.
Contract Signup and Project Kick-off with Agile Sprint Plan
Once the team is deployed and the processes agreed upon, the project is initiated.
Agile Sprint Execution and Delivery
Project execution is done according to the Agile sprint plan and reports are shared along with each delivery.5
Agile Sprint Execution and Delivery
Project execution is done according to the Agile sprint plan and reports are shared along with each delivery.
Our iOS App Development Expertise
We are specialized in a wide array of industry verticals catering to all kinds of startups and small businesses.
Technical Skills and Key Strengths
Development Skills
Objective-C, Cocoa, C++, XCode, Web services (SOAP, REST, XML, WSDL2OBJC), HTML5, iPhone SDK
Ant, Mule Data Integrator, Eclipse, Japex, Maven, Mule IDE, Yourkit Profiler, SQLLite Database, MAC OS X
- Service creation and hosting
- Service mediation
- Message routing
- Data transformation
Choose from a variety of hiring models
We provide the flexibility of choosing the best suited engagement model to all our clients.
The billing is done on a periodic basis such as 2-4 weeksfor large and longer term projects
The billing is done according to the time spent by the teamfor small sized, short term projects largely for maintenance and upgradation
Fixed Cost
The billing is done according to a fixed project costfor larger projects with definitive requirement
Case Studies
Here are some projects that are completed by our dedicated iOS developers:
This is a Social Classifieds Networking Platform for buying or selling used cars, real estate, furniture, flats, mobiles and all the electronics goods. In-app sms/email messaging along with in-app calling option makes it super easy for the buyers and sellers to connect to each other in real-time.
This application is the go-to place for places to go, your guide to the best activities, delicious restaurants, great hotels and bars based on personalized recommendations from people just like you! This features 725,000 reviews, 4MM photos, and handy maps to discover where to go nearby. Plus you can book hotels via Booking.com, Expedia or Priceline, book a restaurant via OpenTable.
Whether you just feel like grabbing a beer, meeting new people, flirting or dancing until dawn - your night out begins here. Connect with a single click on the "login"-button, and see where your friends are going tonight, expand your repertoire or just see all your nightlife photos from the past.
Triposo provides suggestions based on user's location, weather, etc. It works offline (with downloaded guides) and each guide includes country map, detailed city maps, major sights, great restaurants, nightlife options and much more.
Utilizing the service of an offshore company is a financial benefit but at the same time is a decision to make. There are many questions running through the mind like- Can we trust them? Will they be able to communicate efficiently? I decided to overcome my fear and decided of giving ValueCoders a chance.They thoroughly met my expectations and I am very pleased with the results.- Percy Rhodes
In spite of the fact that we never spoke with this team, we have had effective communication via instant messenger. The project has exceeded all my expectations.The ValueCoders team has lived up to their standards and I expect a long, lasting and professional relationship to continue. I strongly recommend them.- Herbert Rogers


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HERO Program Adds Value
Communities across the country are pursuing programs that promote energy efficiency and the reduction of greenhouse gas emissions.
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A Solar Myth Bites the Dust
After doing the math, PV and a heat pump appeared to beat solar thermal for water heating.
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The Body and Soul of Connected Devices
This year's harvest of Internet-connected devices is larger, more diverse, and often more complicated than ever.
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Net Zero Energy Manufactured Homes May Be on Their Way
Results from a 15-month study compare the real-world performance of the DOE Zero Energy Ready home with that of two other manufactured homes.
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Spotlight Article:
HERO Program Adds Value for Homeowners, Communities, and Contractors
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Net Zero Energy Manufactured Homes May Be on Their Way
By Theresa Gilbride and Jordan Dentz
The manufactured-housing industry may have a reputation for efficiency in terms of cost and time savings, but when it comes to energy efficiency . . . not ...
Better Measurements, Better Models: Advances in Measuring and Predicting Thermal Performance
By Chris Schumacher
As 2-D and 3-D modeling to predict building performance becomes more widespread, we need to consider what data are feeding those models. At this ...
Momentum in the Healthy-Homes Movement
By Dana Bartolomei and Michael Bodaken
Integrating Energy Efficiency with Healthy-Home Upgrades
Fall 2016 Contributors
Anthony Denzer "Why Don't We Build Better Houses?" In this article, Anthony Denzer warns us that we may be caught ...
Designing Turtletown: Part 1
By Kenneth Black
We have all had an idea about the place we live and a desire to improve it in ...
No B.S.
By Anthony Denzer
Homebuilders impress me. I know many; they're great people. Honest, hardworking. They have a lot of ...
Problem Solved: How to Select a Water Heater for a Tiny House
By Chas Kerin
When homeowners decide to downsize, many might question how many bedrooms they need, bathrooms they want and whether ...
Selling Solar to Real Estate Investors
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Savvy real estate investors and developers are always looking for smart ways to stand out and improve their ...
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Home > Browse Ads > Volkswagen > Super Beetle > 1974 Volkswagen Super Beetle
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runs good but problem with the clutch. engine is good, always starts. the front hood is squished, all other body panels are in good shape. transmission was recently rebuilt, new master cylinder, new wheel cylinder in rear passenger wheel, new wheel bearings in the rear tires , starter was replace, fuel filter replaced, new tires as of this past winter. pictures in the next few days. price is negotiable. excellent project car for the winter. (stickers have been removed)SOLD
Location Pleasant Prairie, Wisconsin
Mileage: 80,000
Engine: 4 cylinder
Body Type: 2 door hardtop
Interior: black
Exterior: pink
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Join the 'Norepinephrine' group to help and get support from people like you.
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