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Quick Roundup
|Last Post
|Review: Songbird 1.0
|08/12/2008 - 3:35pm
|A Better Office .docx Converter
|08/12/2008 - 3:33pm
|The evolution of a new Ubuntu User
|08/12/2008 - 3:31pm
|Is Symbian any good?
|08/12/2008 - 1:37pm
|Test Center preview: Fedora turns 10
|08/12/2008 - 1:29pm
|5 Tips for free software advocates
|08/12/2008 - 1:27pm
|The Cost of Free
|08/12/2008 - 11:48am
|DistroWatch Weekly, Issue 281
|08/12/2008 - 11:13am
|Xubuntu 8.10 - Review
|08/12/2008 - 11:11am
|Notes from the field: Fedora 10 and OpenSUSE 11.1 RC1
|08/12/2008 - 11:08am
Linux leaders at open-source summitSubmitted by srlinuxx on Saturday 5th of February 2005 02:57:01 AM Filed under
Here's a long borin^H^Hserious story on how Linux was represented at last weeks open-source summit. I didn't read too much of it, but it might interest you hard core advocates.
Vin Diesel going soft on us?Submitted by srlinuxx on Saturday 5th of February 2005 02:42:23 AM Filed under
Have you seen the previews for Vin Diesels's new movie? He is starring in a soon to be released Walt Disney production co-starring five children! I hope all those tattoos in XXX were stick ons! Well, here's a summary of the flick and here's a shot of the promotional poster. Heck anything with Vin Diesel has got be good!
Doom3 for those with little or no PC!Submitted by srlinuxx on Friday 4th of February 2005 08:04:01 PM Filed under
Here's a story on a board game based on and entitled Doom: The Board Game. This is apparently not breaking news, but I just heard about and got a chuckle over it a few days ago. But hey, I think it might make a neato gift for those diehard doom series lovers, or those who wished they could have played doom3 but couldn't swing the hardware upgrade! Get yours here!
More BS from the Evil One.Submitted by srlinuxx on Friday 4th of February 2005 07:56:15 PM Filed under
Seems Mr. Gates is at it again with saying one thing while trying to cleverly conceal his jabs at Linux. This time speaking of interoperability amongst differing architectures while stating that doesn't mean open source as open source is detrimental to interoperability. Does that seem backwards to anyone else besides me? This is posted all over the net, but here's one reference at Betanews.
Older Stories (Next Page)
- Antarctic ice might be thicker than previously thought, reveals Linux powered underwater robot seaBED
- Meizu and Canonical Reach Agreement to Release Ubuntu-Powered Meizu Handsets
- ODFAutoTests gearing up towards the 10th ODF Plugfest in London
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- Fedora 21 weekend upgrading
- Get Android 5.0's trusted places feature on any Android phone
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- System76 Sable Touch: The state of touch support in Linux
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- Debian vs Ubuntu: Which is Best for You?
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- Ubuntu Mate 14.10 Review: For GNOME 2 lovers and offers awesome performance
- Netrunner Rolling 2014.04 - This time, we need the goats
- Observing Scientific Linux 7.0
- Manjaro Xfce 0.8.11 RC2 Is a Beautiful Experience like No Other – Gallery
- A Go Front-End Could Soon Be Landing In LLVM


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Frank F. Hong
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'Lords of War: Grommash' Illustrations by Laurel D. Austin
Senior Illustrator Laurel D. Austin has posted some of the illustrations she created for the Lords of War: Grommash. This work is from ...Oct 24, 2014More
BEDLAM Concept Art and Illustrations
Skyshine Games and artist John Mueller were kind enough to share some of the concepts, illustrations and designs for their Kickstarter project, BEDLAM. This ...Oct 23, 2014More
Avengers: Age of Ultron Official Trailer Released
Marvel Entertainment has released the official poster and trailer for the Avengers: Age of Ultron! Get your first look at Ultron trying to ...Oct 22, 2014More
Kalen Chock
Kalen Chock is a Visual Development Artist currently working on his own tactical RPG with Coda Games that will be released on Steam ...Oct 22, 2014More
'Lords of War: Kargath' Illustrations by Laurel D. Austin
Laurel D. Austin has released several illustrations she created for Lords of War: Kargath, which is part of an animated series providing backstory for the ...Oct 20, 2014More
Pierre Droal
Pierre Droal is French freelance illustrator & comic book artist working for publishers such as Night Shade Books, J'ai Lu, le Seuil, Le ...Oct 19, 2014More
Unused Batman: Arkham Origins Blackgate Sequel Cinematics by Calum Alexander Watt
Concept artist Calum Alexander Watt has posted some unused Batman: Arkham Origins Blackgate sequel cinematic art. Calum used Sketchbook Pro and Photoshop to ...Oct 18, 2014More
Miranda Meeks
Miranda Meeks studied illustration at Brigham Young University. She is currently located in Utah where she works as an Illustrator and Designer creating ...
Nick Gindraux
Nick Gindraux is a concept artist and illustrator based in Los Angeles, California. Nick is currently working as a Concept Artist at Naughty ...
'Star Wars: Concept' art by Gustavo Mendonca
Concept Designer Gustavo Mendonca has posted an image that has been featured in the art book, Star Wars: Concept now available in Hardcover ...
Eddie Del Rio
Eddie Del Rio is a concept artist based in the San Francisco Bay Area. His past clients include Lucas Arts, THQ, Activision, 2K, ...
Johannes Voss
Johannes Voss is an professional freelance illustrator and digital painter from Leipzig, Germany. Johannes has created illustrations for Wizards of the Coast's trading card ...
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subset: commoncrawl


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BY CK Lam
For those who go for late night eats in Penang, I am sure you have patronized Restoran Yunus Khan. Popularly known as Jiao Sai, the supper spot is renowned for its signature stir-fried and soup based instant noodles.
BY CK Lam
Penang is testament to the country's multicultural citizenry and this year's Merdeka theme – Where Love Grows.
Over the past 56 years, Penang has become synonymous with great food, a melting pot of cultures and their culinary history.
Despite the increasing number of modern cafes and fast food chains popping up in the city, there are still restaurant owners in Penang who are sticking with the age-old recipes. For these people, the old ways will never wear thin and these methods keep their customers coming back for more.
One of the popular outlet in Penang is Restoran Minah. This is an old-time favourite for Malay cuisine. Third-generation owners are carrying on the 64-year tradition at this non-air conditioned restaurant in Gelugor.
BY CK Lam
For those who go for late night eats in Penang, I am sure you have patronized Restoran Yunus Khan. Popularly known as Jiao Sai, the supper spot is renowned for its signature stir-fried and soup based instant noodles.
BY CK Lam
If you are looking for a place to buka puasa during the upcoming holy month of Ramadan, an evening at Vistana Penang Bukit Jambul is well worth it.
The hotel will be presenting the Ramadhan feast with 101 delightful recipes inspired by Tok Wan – Tok Wan being a colloquial Pahang state term for grandmother.
BY CK Lam
The long line of people in front of the stall would suggest that the answer is "yes".
Although wedged in the alley between Masjid Kapitan Keling and a shop, the stall is not hard to find. A queue of customers waiting for it to open at 10pm is a common sight.
Nasi Kandar Beratur, which moved into its present premises in 1943, has long been renowned for halal Indian-Muslim food. Its recipes have remained unchanged through the years.
BY CK Lam
In Penang there are many alleys and walking down a right one gives the opportunity of finding delicious street food. Located in a short alley on Hutton Lane, Penang is a cosy stall that wowed customers with its simple breakfast menu and nasi dalca.
We popped into the stall owned by M.M. Abdul Jaafar which has been operating before 1957.
Abdul Jaafar serving the breakfast crowd
* This article was published in the New Straits Times (Life & Times) on 21st July 2012
BY CK Lam
For Ramadhan, Vistana Hotel in Penang is offering a full Ramadhan buffet with a traditional Kampung Nelayan theme from July 21 till August 17. The buka puasa spread has over 120 hearty as well as light traditional kampung dishes. There are western salads and plenty of appetisers. Ulam comes with plenty of choices — daun selon, timun, kacang panjang, petai, ulam pegaga and ulam raja — with a variety of condiments, notable ones being sambal cincaluk and sambal belacan. Other appetisers include kerabu ulam and acar rampai.
By CK Lam
It is exciting to hit the road again, this time on the Media FAM Trip to Kuching, Sarawak. The trip to the city of cats is organized by Sarawak Tourism Board in collaboration with Air Asia. Besides the orang utan and the different ethnic groups of Sarawak, there are other attractions, such as the many cat statues.
Roti canai is available in numerous stalls around Penang and each stall has its own variations such as the roti sardin, roti telur and the paper-thin roti tissue. They serve it with their own curry dishes, from the simple dall curry to the meaty curry.
* This article was published in the New Straits Times (Life & Times) on 13th August 2011.
When looking for food to break fast, the pasar malam bazaars can be a change from the traditional food bazaar. The one at Pantai Jerjak, Penang, opens every Wednesday from early afternoon. There is a good crowd of all races.
* This article was published in the New Straits Times (Northern Streets) on 8th July 2011.
I had the pleasure of being introduced to a wonderful place for mee udang. The makan outing had brought us to the mainland. Located in Bukit Mertajam at Seberang Perai, this place is known as Selera Sri Tambang.
The scrumptious Mee Udang from Selera Sri Tambang!


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1410 S. Barrington Rd. Lower Level,
Barrington, IL, 60010-0600
Barrington, IL, 60010-0600
Tel: (847)382-2812
School Overview
|School Type
|Montessori School
|Religious Affiliation
|Grades Offered
|Grades Prekindergarten - 6
|Year Founded
Student Body
|Total Students
|73 students
|Student Body Type
|% Students of Color
State avg.: 29%
|Students by Grade
Academics and Faculty
Finances and Admission
|Admission Deadline
|None / Rolling
|Admissions Director
|Lisa Pena-Tlapa
|Admissions Associate
School Notes:
- Childcare Before and After School (7:00 AM - 6:00 PM)
- Summer Program
- Small Class Sizes
- Affiliated with "Creative Care Children's Center" (Infants - Preschool)
Profile last updated: 09/30/2013
Nearby Schools:
All Schools | High Schools | Elementary Schools | Preschools | Public Schools
Show me:
- School Location Miles Students Grades
Barrington St. Anne School
319 Franklin Street
Barrington, IL, 60010
(847)381-0311(Roman Catholic)0.2 mi | 528 students | Gr. PK-8
BarringtonLake Barrington Academy Of Stars
22102 N Pepper Rd
Barrington, IL, 60010
(847)382-7350Daycare / Preschool3.3 mi | 76 students | Gr. NS-5
PalatineHoly Family Catholic Academy
2515 Palatine Road
Palatine, IL, 60067
(847)907-3452(Roman Catholic)3.4 mi | 329 students | Gr. PK-8
Lake ZurichLake Zurich KinderCare
550 Cuba Road
Lake Zurich, IL, 60047
(847)438-9330Daycare / Preschool3.5 mi | n/a students | Gr. NS-PK
BarringtonSt Marks Day School
337 Ridge Rd
Barrington, IL, 60010
(847)381-9172Daycare / Preschool (Episcopal)3.7 mi | 46 students | Gr. PK-K
School Reviews
Area Statistics
Recent Articles
Updated October 26, 2014
What do you do when you are dissatisfied with your local public schools? Homeschool your children? Send them to private school? Let's look at your options.
Your religion matters to you. You want your child to attend a school which will combine academics and religious education. Here is an overview of what is available together with some links to denominational web sites.
Add things up and you'll quickly find the answer- math is crucial both in academics and the real world. By following these strategies and following personal training programs, students can uncover their weaknesses and conquer math.


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Facial for cindle_wilson
By: nyc-slim
Video Details
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Runtime: 4:46
Views: 70,283
3 Comments
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So Cute...
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very cute and sexy!
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jerked off with you, this picture fucking got me rock hard
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With a shared exuberance for the sport of rowing, Yan and Olga Vengerovskiy founded the Maritime Rowing Club in 1996. Yan honed his skills with the Ukrainian National Rowing Team, and Olga sharpened her oars with the Russian National Team, where she won a championship. After achieving their individual and team goals in the sport, Yan took to coaching the Soviet Union Junior Women's National Team from 1973 to 1991 and Olga shared her knowledge with students at the Specialized School of Olympic Reserves in the Ukraine. To bring the Maritime Rowing Club to fruition, the couple gathered a team of experienced rowers to help them share the experience of recreational and competitive rowing with their new community in Norwalk. The squad trains interested parties of all ages through programs covering both rowing styles of sweep and sculling along the dark blue waters of the Norwalk River. In recognition of their excellence in promoting the sport, USRowing honored Yan and Olga with the John J. Carlin service award in December of 2011.
A new graduate of Martin van Breems' Basic Keelboat course out on his first sail was pounded by driving rain and battered by winds raging at almost 35 miles per hour, but he kept his cool. When his fellow sailors found him, his jib was rolled, his main was reefed, and Breems recalls that it, "felt pretty darn good to see him doing exactly what he should have done in difficult conditions, instead of panicking."
Founded in 1986, Sound Sailing Center?s expert sailors introduce students to the Sound during their professional-quality classes. Their instruction philosophy ensures the proper learning environment for each student with classes that span several days with fewer students per class and a fleet equipped for single-handed sailing. The center also offers a variety of membership options.
The Boat Locker, founded in 1957, continues to furnish all manners of outdoor activities with boats and boating gear alongside an extensive stock of snowboards, standup paddleboards, and accessories. Careen across wintry slopes or down carpeted escalators atop a selection of Arbor snowboards ($299+) while outfitted in Burton boots, binding, and apparel ($20+). Standup paddleboards ($799+) surf down shores while sets of Anon goggles ($65+) shield eyes from chilly mountain breezes. The protective lenses of pairs of Kaenon, Maui Jim, Oakley and Gill sunglasses ($70+) safeguard wearers' mugs against harsh elements when snowboarding or after accidentally falling face-first into the office koi pond.
Equipment: TRX, medicine balls, bosu, weights, plates, mats, and exercise balls
Students should bring: Bottle of water, and some people bring a post-workout snack
Registration required: Yes
Good for beginners: Yes
Average class length: 30?60 minutes
Number of Staff: 1?5 people
Class location: Outdoors only
Established: 2010
Guests allowed: Yes
Parking: Free street parking
Pro Tip: Go at your own pace. Our groups have a lot of fun working out, and the results are amazing.
Exercise is challenging, and people frequently give up on their fitness routines. How do you keep clients motivated?
Our circuit method, the variation of exercises, and the group component all help our clients stay motivated. They feel accountable to not only themselves but also to the group. Their success is our success.
When and how did you first develop a passion for fitness?
When I played division-one ice hockey. I worked with amazing trainers before becoming a personal trainer. My passion was confirmed when I helped my first client go from 230 pounds to 140 pounds in 75 sessions.
The future of Oyster Bay is in good hands with The WaterFront Center, a nonprofit U.S. Sailing–accredited facility that teaches both youths and adults to conserve their local environment. In addition to demonstrating the importance of environmental responsibility, the center also instills sailing skills in people of all ages, from their Lil' Luffers class for third and fourth graders to US Sailing certification for those ready to take the boat out on their own. For corporate groups, they teach a different kind of lesson out on the water with outings designed to teach team development or effective communication. The WaterFront Center also rents sailboats and kayaks to veteran boaters or trustworthy gusts of wind.
The ASA-certified instructors of New York Sailing School have been teaching the exhilarating art since 1968. With access to a fleet of beginner-friendly Sonar 23 skiffs, they instruct courses both on land and water, venturing out into the Long Island Sound with tender-footed aquanauts and Waterworld fanboys alike. NYSS alumni and ASA-certified sailors are also welcome to rent boats for daytime jaunts across the water.


text:
The quality of service is really amazing. MJM provides excellent shipment to Russia also (I had troubles with other shops). Once I had a mix-up in my...Read More ->
Once again, I am 100% pleased and satisfied with a recent purchase. I am always amazed at the prompt and satisfactory delivery of the products I...Read More ->


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Click Here for Articles About Saliva
Rum Bum Records Signs Gold and Platinum Recording Artist Saliva
|Related Links
|Atlas Music Publishing Acquires Catalog of Combustion Music
October 02, 2014
|Remains of Jade Kicks Off Tour with Worldwide CD Release Party
September 18, 2014
|Sing Out Youth Music Festival Benefit Set for 5/18
April 04, 2014
|Related: Saliva, Rum Bum Records
Rum Bum Records has added gold and platinum recording artist Saliva to their artist roster.
"The addition of Saliva further expands our reputation of cultivating artists that have a unique sound and style," said Luis Bacardi, owner of Rum Bum Records. "We are thrilled to continue to expand our artist portfolio with quality musicians and look forward to playing a significant role in the band's continued success."
Since forming in Memphis in 1996, Saliva has produced a number of chart topping hits and earned a Grammy nomination for Best Hard Rock Performance for their record, "Your Disease". A number of tracks from their gold and platinum records have also been featured in major films including, The Fast and the Furious and Talladega Nights as well as successful games like Tiger Woods PGA.
"We want to sell 10 million records," said Saliva's front man Bobby Amaru. "We are all looking forward to getting in the studio and recording an album that will do just that. In the end what's most important is coming out with songs that we're excited to play, that our fans are excited to hear and that the combination of the two results in a great tour. That's what it's all about."
The band members including Bobby Amaru (vocals), Dave Novotny (bass), Paul Crosby (drums) and Wayne Swinny (guitar) will be heading into the studio with Rum Bum Records in January 2013 with a projected album release set for late spring.
About RUM BUM RECORDS: RUM BUM RECORDS is an independent record label based in South Florida. Led by a team of industry veterans dedicated to finding original talent of all genres, the label offers worldwide distribution, and provides artists with the resources necessary to develop and expand their careers. By utilizing a variety of platforms including imaging, video production, marketing, social media, and publicity, Rum Bum Records is able to create versatile portfolios for talent, opening the doors to as many opportunities as possible. Additionally, the label has a full state of the art HD Film studio to successfully build an artist's image and brand identity into one that is fully recognized and sought after by the public.
About Author
- Netflix To Premiere Tina Fey & Robert Carlock Comedy Series UNBREAKABLE KELLY SCHMIDT, March 2015
- New Show, ACCESS HEALTH, Premieres Wednesday, November 26 on Lifetime
- Native American Consultant Talks Preserving the Integrity of PETER PAN LIVE!
- VIDEO: Watch Music Video for ONE DIRECTIONS's 'Night Changes'
- Children's TV Program CHUGGINGTON to Kick Off First North American Live Tour This Winter
- Williams-Sonoma to Host Ina Garten 'Make It Ahead' Book Tour
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- AN ILIAD, Starring Denis O'Hare, Set for Tonight's 'Theater Close-Up' on THIRTEEN
- Billy Joel Honored With 2014 Library of Congress Gershwin Prize for Popular Song; Concert to Air 1/2 on PBS
- Photo Flash: First Look at THE FLASH & ARROW's Crossover Episode


text:
November 29, 2014
July 31, 2006
Fluvanna County is offering an option to help people stay cool during the extreme heat.
For the first time, the county has opened a heat shelter for anyone needing relief from the high temperatures. It's located inside the Fluvanna County Community Center in Fork Union. Drinks, snacks, and some activities are also available.
Officials say you just simply have to show up.
"It's just a drop in center. You don't have to register; you don't have to pre-call us. Just come in, either for an hour, or you can actually come in for the whole day. Whatever suites your schedule," said Fluvanna County Parks and Rec director, Keith Meyerl.
The shelter will be open during the community center's normal hours - which are Mondays, Tuesdays, and Thursdays from 8 a.m. to 7 p.m. and Wednesdays and Fridays from 8 a.m. to 5 p.m. It will stay open until the heat watch or advisories are lifted. Household pets are also welcome.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or firstname.lastname@example.com.


text:
5-10-15-20: Chris Knox
The New Zealand punk legend and stroke survivor talks about his favorite records, with help from a friend, Shayne Carter of Straitjacket Fits.
By Pitchfork Staff on February 22, 2010 at 9:00 a.m. EST
Welcome to 5-10-15-20, in which we talk to artists about the music they loved at five-year interval points in their lives. This edition, featuring New Zealand punk legend Chris Knox (Tall Dwarfs, the Enemy, Toy Love, Flying Nun Records), age 57, is a bit different from what we're used to. Last year, Knox suffered a debilitating stroke, making communication difficult. But with the help of Knox's friend Shayne Carter, the frontman for New Zealand band Straitjacket Fits, Knox was able to discuss his favorite music from throughout his life.
Carter writes, "As Chris' stroke has left him with a currently limited vocabulary, it was always going to be a challenge getting him to elaborate on why these records are important to him. However Chris' drawing skills, like his musicality, remain firmly intact, so with the use of pictures, various forms of sign language, and a series of possibly quite leading questions, we managed to piece together a Knox response to this Pitchfork request. Overall Chris believes that the spectre of the Velvet Underground-- either as an influence or a spin-off from-- hangs over all these recordings."
As a bonus, we've included a stream of Neutral Milk Hotel frontman Jeff Mangum's cover of the Tall Dwarfs song "Sign the Dotted Line", which appears on the tribute compilation Stroke: Songs for Chris Knox. Stroke is physically released in the U.S. tomorrow, February 23. All proceeds from the tribute album's sales go to Knox's recovery.
Click below for Shayne Carter's chat with Chris Knox. Notes from Carter can be found in italics.
Elvis Presley: "Heartbreak Hotel"
Shayne Carter: What can you tell me about the effect of hearing Elvis as a child? I'm guessing it would be like hearing something you've never heard before.
Chris Knox: Yes! [Makes shocked eyes-wide-open expression]
The Beatles: "Love Me Do"
Chris heard this song on the radio as a kid in Invercargill, New Zealand.
SC: Was the effect like hearing Elvis for the first time?
CK: Yes! Wow!
The Beatles: Sgt. Pepper's Lonely Hearts Club Band
SC: With the passing of time, the effect of this album has kind of dulled. But I can imagine when it first came out...
CK: Whoa!
Chris points to the "In Mono" legend on the Beatles box set.
SC: You were blown out by the mono?
CK: Yes.
Was this the record that first made Chris want to be a musician? No, he'd actually decided the year before as a 14-year-old...
SC: Did any particular artist inspire you to be a musician?
CK: Nah.
SC: So it was just a feeling? Pretty common for a 14-year-old.
CK: Yeah.
SC: Did you play guitar on a tennis racket?
CK: [Laughs] No.
SC: Did you ever sing into a hairbrush in front of the mirror?
CK: Yes.
SC: So you always knew you were going to be a singer.
SC: So you were listening to Pink Moon when it actually came out?
CK: Yes.
SC: Were you doing quite a lot of drugs at this point?
CK: No. [Reconsiders] Awww, yeah.
SC: Was there quite a lot of acid around Dunedin at this time?
Chris grabs his copy of the album and points to the trippy cover.
CK: Wow!
SC: And the music. Once again, was this like something you hadn't heard before?
CK: Yeah! Wow.
SC: Would you take acid and listen to this record?
CK: Yeah.
Sex Pistols: Never Mind the Bollocks, Here's the Sex Pistols
SC: Were they the first punk band you heard?
CK: Yes.
SC: How did you first hear about them?
Chris draws a face.
SC: Is this a specific person?
CK: Yes.
SC: A musician?
CK: No.
SC: A friend?
CK: No.
SC: A critic? [The face in the drawing has glasses.]
CK: Yes.
SC: Dylan Taite?
CK: Yes! [Pats Shayne's hand]
Dylan Taite was a New Zealand journalist whose 1977 New Zealand television interview with the Sex Pistols outside Buckingham Palace almost single-handedly sparked off the punk movement in this country.
SC: And then you heard the Sex Pistols shortly afterwards?
CK: Yes.
SC: Did you form the Enemy shortly after that?
The Clean: Great Sounds Great, Good Sounds Good, So-So Sounds So-So, Bad Sounds Bad, Rotten Sounds Rotten EP
This seminal Flying Nun band was co recorded by Chris along with Doug Hood
SC: They're one of your favourite groups, aren't they?
CK: Yes.
SC:: One of the best live bands you've seen?
CK: Yes.
SC: The best live band?
CK: Yes!
Skeptics: Skeptics
Chris draws picture of the Skeptics' late singer David D'Ath and writes the word "death".
SC: The fact that he knew he was dying when he made some of those Skeptics recordings...
CK: Yes.
SC: Pretty courageous, pretty true.
Giant Sand: Center of the Universe
SC: I admit to Chris I've never heard this record. He says he likes it a lot.
Neutral Milk Hotel: In the Aeroplane Over the Sea
SC: I note the similarity between the the vocal melody of the title track and "Brave", from Chris's 1995 solo album Songs of You & Me. Chris modestly fobs me off with an "ahh" and a wave of the hand.
Chris met Jeff Mangum in 1997 and stayed with him in Georgia. Jeff gave him a cassette, which Chris really liked. Jeff came out to New Zealand the following year and stayed with Chris and partner Barbara [Ward] and also, at Chris' request, played his only live show since the demise of Neutral Milk Hotel. Jeff recently contributed to the American version of the Stroke album. The two remain in touch.
Chris has opened for Beck on previous visits to Auckland.
SC: I find this quite unlike his other records.
CK: Yes!
SC: Quite beautiful.
CK: Yes.
SC: It's just a series of really good songs.
CK: Yeah.
Robert Wyatt: Comicopera
Chris writes the date 1969.
SC: So you've been aware of him since 1969?
CK: Yeah.
SC: Leading statement: What I like about him is that he writes these beautiful and melodic songs, but they're really unique. They're recognizably tunes, but with these really original and inventive structures.
CK: Yes.
Chris looks very happy with this summary. Thumbs up.
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Just ate lobster for the first time
- RealMenJulienne Aug 18, 2014 07:35 AM
If you ask the average guy to name a super-luxurious food, chances are he'll say "lobster". These sea bugs have a high culinary cachet in our culture, but I had never had one until this weekend. I was pretty excited to break the life-long streak of not eating lobster, but I tried to go into it with no expectations to give the sea bug a fair shake.
First, I was surprised how easily it came apart. The way people carry on about de-shelling the beast it seemed like I would need power tools and a cutting torch to get through the shell. Actually, it was very simple to cut the claws open with a pocketknife. The lobster came apart very simply, like an oversize crayfish.
Taste-wise, I thought it was OK. There was frankly not much taste to the flesh, other than a slight briny sweetness. A little lemon and butter helped to wake up the flavor a bit more. Texture–wise, I found that it was a bit chewy and stringy for my taste, at least compared to other seafood types. The fat chunk of tail meat was actually my least favorite because of the stringy texture, while the little lump of claw meat inside the "bicep" was the best.
As an aside, the poop chute in a lobster tail is truly colossal. I was not expecting to see that.
I enjoyed the meal but I feel lobster's exalted place in the American mind is more about scarcity and price than about the actual culinary value. On my seafood list lobster now comes way behind crayfish, shrimp, giant prawn, Dungeness crab and most kinds of fish. So to sum it up lobster ain't bad, but only if someone else is paying.
Lobsters have a soft shell and hard shell season. You do not easily open a hard shell, especially one of serious size, without serious effort and sometimes a mallet and chisel. But it's worth it!
It takes a lot of time and effort to get all the meat out, and there's plenty of it in good sized lobsters even in the little swimmer legs, worth hunting for with a lobster pick, twisting each segment apart. Also the arm joint segments holding the claw.
There's also a very easily reached chunk of delicious meat atop the head once you peel the body shell off of it.
The best tasting meat is a bitch to get out; it's between the white cartilage/ribs on both sides of the main body. Again, a larger lobster has bigger, more easily found intact chunks.
Chewy and stringy lobster tail is generally due to having been overcooked, and I would not bother eating it.
I love lobster for flavor, and I only ever make it at home, easily done and better prepared that way, and lobster is cheaper than most other fish and meats these days. Locally in suburban NY metro it's $3.99-$5.99 per lb, $2 bucks more if they steam it for you.
re: mcf
"The best tasting meat is a bitch to get out; it's between the white cartilage/ribs on both sides of the main body. Again, a larger lobster has bigger, more easily found intact chunks."
I forgot to mention, that part was very juicy and tasty, if a bit hard to eat. It was honeycombed with tendons, or something like tendons. I ended up cutting the midsection into segments to gnaw the meat out of the inner shell.
After the meal I found myself wanting to take everyone's shells home to make seafood stock but I couldn't figure out a graceful or hygenic way to do it.
re: RealMenJulienne
Too bad, they make a great stock! I don't use the soft, squishy lungy stuff, though.
It's much easier to just pop out chunks of that rib meat on a bigger lobster. DH and I prefer to share a 4 lb hard shell for the flavor and size of the meat from even the smallest body parts.
re: mcf
"and lobster is cheaper than most other fish and meats these days. Locally in suburban NY metro it's $3.99-$5.99 per lb"
Not sure about your math or you must pay a lot more for other fish and meats than I typically see. Considering there is only about 1/4 lb of meat per lb of lobster, even that $4/lb lobster (assuming you can get them that cheap) is $16/lb of meat.
re: Clams047
a few years back we opted to do a lobster bash. got them live from the local market - something like $13/pound for the 1.25 lb size.
being a curious sort, boiled them, cleaned out the meat prior to 'reassembling' for ease of eating, weighed the meat.
the math came out to roughly $80/pound.
I don't know why lobster has acquired a luxury image other than its pricey away from the coast. Last summer, Stop & Shop was selling them 3.99 a pound. Less than a steak. It was historically a cheap food. Some places it still is. There's a local place that does a lobster dinner for two for about $29 IIRC. But I'm not a big fan of whole lobster anyways. Prefer a CT style roll or the Spaghetti Homard at Joe Beef in Montreal.
If it was stringy, it was over cooked like mcf said.
re: Bkeats
re: greygarious
re: greygarious
I tried this method a few days ago, and it only works well sometimes. Other times, it flattens the meat.
re: Bkeats
I found it for $1.99 both last summer and the summer before.
2 pounders, fully cooked, for $5.99
Claw meat is the best.
Having grown up in the west coast, im partial to crab - I just find them sweeter and more succulent on average. You'll notice that a lot of folks just dont eat lobster as is - often there is some kind of dressing or, more often, melted butter. Crab, on the other hand, I find I can eat with some white wine and a sourdough baguette and im all set.
re: majordanby
I so disagree! Maine lobster pounds are full of folks eating nothing but a sea water boiled lobster served sans anything, save occasionally butter, maybe some lemon.
Small lobsters have little flavor, IMO, unless hard shell, but I won't bother with anything under 2 -4 lbs range. The best.
I only ever make lobster at home, unless I'm in Maine, where I can get a lobster pound one boiled in sea water, because I don't want it chewy/overcooked nor anything but boiled or steamed. Best done at home for much less money.
I've always found crab to be too much work for not enough food.
re: majordanby
I have heard that lobster connoisseurs want their bug boiled at the end of the day in the sea water that's been cooking them all throughout the day, by which time it's full of added briny flavor.
re: majordanby
I enjoy both, but yes, sea water boiled lobster is a very special treat, concentrated flavors.
re: c oliver
Or blue crab which really *is* too much work for not enough food. IMO.
re: tcamp
crab crackin' with friends is a social experience
sitting outside at a picnic table covered in paper, with a little mallet and a pick, and some good beer or a white sangria some corn and tomato salad on the side, good music playing in the background of friendly conversation.
re: c oliver
I didn't find that to be so, but I do know plenty of folks who enjoy it. And plenty for you might be meager for me.
I don't much care for stone crab legs, either, but others seem to.
re: c oliver
I share a lobster, too, but it has to be 4 lbs. :-)
re: c oliver
I buy Dungeness Crab for my Gumbo.I have the butcher to clean it.
re: majordanby
Oh yea the crab claw is loaded with meat.That reminds me time to make a pot of Gumbo.
Having been a huge fan of lobster in any of its recipe iterations since childhood I advise you not to base your attitude regarding taste, texture, etc. on one sampling. If you were able to slice through a shell with your pocket knife you surely had a soft-shell lobster. One that is molting and that is the new shell. The best meat, IMO is from hard-shell. Ask when you order. As the others have said, your lobster was definitely overcooked. Soft shell lobster meat is generally a little mushy. Def. not my favorite.
re: Gio
I'm putting in a vote for soft shell lobsters being better!! for years we have done side by side tasting of hard and soft shell - I find the meat sweeter and more tender in the soft shell. - to me - hard shell has less flavor and is tougher - not in a good way. But, of course, this is all personal preference.
the trade off with soft shell is that there is less meat per pound that you are buying - because there is more water - and they are a bit messier to eat because the tamale is usually very liquid, as well as the additional liquid (which I love to drink straight out of the claws!)
What sounds like the unknown variables is where the lobster came from, where it travelled to - how it was cooked and for how long -
One other thing - if you're dunking in butter - use whole melted butter, not clarified.
re: harryharry
Yep, any time the discussion comes up, just as many folks say they prefer soft shell for the softness. Really up to individual choice.
Soft shells are cheaper, too, due to having less meat, more water, when purchased at a lobster pound.
re: harryharry
I never dunk in butter. Never saw the need. Steamed lobster cooked properly doesn't need anything else to be tasty. Especially is one has the tamale and roe to add to the enjoyment. To me any lobster that's tough and stringy is way overcooked. We usually have 2 pounders, 3 lbs. and once in a while 6 lb. lobsters. Never tough or stringy.
I live in eastern Massachusetts not far from the shore and I can ell you with certainty that lobsters I eat are caught locally and when we're at the pier, that's as close as one can get unless one has a friend with lobster pots, was we have.
re: Gio
agreed. i don't use any butter, either. and i live in boston. head to the cape most weekend. lobster was dirt cheap the last couple years. it's still not prohibitive. it was so cheap and the shells so soft of the last few years, i'd get like 4 chicken lobsters in the morning for like $20 for some just for lobster salad. cuz really, who has leftover lobster? it's like leftover wine. total mythical creature.
I prefer Dungeness crab to lobster 100 times out of 100.
re: jpc8015
re: jpc8015
Depends on what taste imprinted on your taste buds first. For me, Dungeness too. That said, I have spent many happy hours on docks in Maine eating fresh lobster. After 20 years in the mid-Atlantic, I am still meh about blue crabs and you'd think I suggested killing puppies when I pass them up.
re: jpc8015
I don't think there's anything to compare. I love them both although lobster is a treat whereas Dungeness comes along dependably every winter. The taste and especially the texture are so different.
If lobster is stringy or dry and chewy, odds are it's over-cooked. Most recipes lead to massive over-cooking. The meat is delicate.
re: lergnom
If Lobster is overcooked the meat will probably be rubbery.
re: Sharuf
no -- lergnom's statement applies to spinies, too.
Ya. I too have really never been that thrilled by lobster. The ones served in the Pacific are better than the E. coast lobster.
Anyway. A dungeness crab caught in Dec. anywhere along the N. BC coast is IMO the best 'sea-bug' in the world.
re: Puffin3
I didn't realize that Dungeness were that far north in December. That's the NorCal season also.
I never understood the fuss either. Yeah, I enjoy eating lobster. But I find large shrimps and prawns just as delicious. Maybe people think lobster is superior because most lobsters we eat were alive a few minutes before, and most shrimps we eat were frozen. I have a lot more experience eating shrimps and prawns, and have lived many years where live ones were always for sale, and I know that in those cases, the quality difference between fresh and frozen is substantial. Ditto with crawfish.
So far, you haven't told us where you had the lobster, but since you used a pocket knife, I'll wildly leap to the conclusion that it was not in a restaurant, right? And since you live in the Chicago area, I'll also assume you didn't catch it yourself.
That said, you need to know that all lobsters are not created equal! Personally, I DO like lobster, but experience has taught me to go slow! When buying lobster, whether from a fish monger or the fish department of a grocery store, you have to ask what kind of lobster it is (if you aren't familiar enough to tell by looking), and then you have to ask WHERE it was caught! If it wasn't caught in icy cold waters, walk away and leave it there because it will be flavorless, a major disappointment, and money wasted, even if it was relatively cheap for lobster. That goes for the big fat two claw lobsters and the Pacific's spiny lobsters alike. If they're not caught in icy cold waters, their flavor will be mild in the extreme and you'll just be boiling or steaming or grilling a bunch of red shelled disappointment!
I grew up in California, and of all of the crab in the world, Dungeness is my favorite by far! BUT... REALLY good cold water lobster can rival it in flavor easily, and many feel it excels .
Give lobster at least one more shot, if you're at all interested in excellent food, but wait until you take a vacation, then go to Boston, and find a top lobster shack along a country road that winds along the coast on the way to Maine, and stop and have a couple of lobster and a lobster roll. As the saying goes, "Try it, you'll LIKE it!" I take that back. If your taste buds are functioning, you'll LOVE it...!!!
So sorry you had such a rotten first experience! :-(
re: Caroline1
Yes, perhaps the venue wasn't the best. It was an outdoor lobster boil for a crowd, so I doubt they were using the best cold water lobsters available. I will give it another try.
The last time I had real Maine lobster was over 40 years ago, when a couple I worked with bought a house in the Santa Cruz Mountains that had been a retreat of some sort, and had an outdoor fireplace and cauldron, plus a giant cable-spool table with a ball-bearing lazy susan. Then someone said "Lobster feast?" and we pitched in $15 apiece for live ones flown across the country. I paid double so my California-born girlfriend could have her first one all to herself. We had at least three in the crowd who'd done this before, so they came out perfectly cooked, tender and sweet. I think I ignored everything else until I'd dug out the last buttery shred, then had corn and salad for dessert. Man, it's been too damned long …
re: Will Owen
40 years??? That aint right. I have used this company to ship special celebration dinners to the landlubbers in my life.
re: sandylc
(I don't plan to cook lobster but) How long do you cook lobster to prevent overcooking?
re: csh123
Broil or steam a Lobster for 18-20 minutes.
re: Smiley881
ummmm.. NO! Not all lobsters are the same size, therefore there is NO "one size fits all" recipe or cooking time for lobster!
Charts are available on the web giving the correct times. Cooking method (boil, broil, steam, fry) may all have different cooking times for the same size lobster.
re: Caroline1
A chart read for a Lobster 2 lbs and over cook for
15-20 minutes.
re: Smiley881
Cooking time depends on method and size. http://www.lobsterfrommaine.com/steam...
re: Smiley881
20 minutes? That sounds like you'll be eating a tire.
And if you broil it for 20 minutes it will be charcoal, so I think you mean boil.
Most cookbooks I've seen would have you over cook them. For a 1.5 lb lobster, boil or steam for no more than 7 minutes. Add a minute or so for each quarter pound. 10 minutes works well for a 2.5 pounder.
My credentials? 50 years ago I would walk to the lobster pound to pick up a bunch for dinner, and have been enjoying them ever since.
re: cantkick
I'm not one to ever overcook a lobster, but those times leave one with slimy, uncooked roe, and partially uncooked tail, IME. Especially with hard shell lobster.
This timing works well for me; no tough, rubbery meat, no uncooked parts: http://www.lobsterfrommaine.com/steam...
As others have said, it sounds like an overcooked soft shell lobster. Sort shells when they are really soft can be dreadful - the kind that you can crack with your hands and they release a gallon of water. Where when and how they were cooked could be relevant too. The ones that come out of the tank alive and kicking will be the sweetest. And hard shells. A month ago I tossed out two claws on a 2/15 pounder - horror, I know. I was making lobster rolls and just didn't have the time to pull out the power tools, and trust me, I smashed them with passion. Broke my heart to toss them, but simply did not have the time to pull out power tools.
Anyhoo, being a newenglander my whole life, I've eaten more then my share of lobster in sea water and salt water - most always at home. Just like you can have a mediocre piece of steak, you can have a mediocre lobster. But when it is sweet and succulent - it is amazing and will make you sigh.
You're a frequent poster on these boards, RealMenJulienne, and you have a lively interest in food. Why in the world have you not tasted lobster before now? It just seems so unusual for a Chowhound.
I'm from the Chicago area originally, so I can understand the off-putting high price and the fact that Chicago is something like 700 miles inland. Still, it just flabbergasts (love that word) me.
I agree with the posters that you had an overcooked soft shell lobster. Since I was transplanted to Florida, I've had soft shell lobsters and they are not nearly as good as cold water ones.
Please try again and take some care. Have the lobster at an expensive seafood restaurant and make sure it is from cold water, preferably Canada, Maine, or Massachusetts. You are really missing out on something here.
re: gfr1111
please don't confuse "soft shell" with "warm water".
Softshell just refers to the fact that the creature has just shed its latest iteration of exoskeleton. Softshells exist in both warm and cold water.
Spiny lobsters grown in warm water rather than cold, and they are certainly not watery or mild or rubbery unless they've been rather horribly overcooked.
I will never, ever turn down a cold-water lobster, but given the choice, I'll take a spiny every time.
re: gfr1111
you really don't understand soft shelled, hard shelled, cold water warm water differentials. regardless of the water temp, it is the shedding of the old shell the lobster is outgrowing and the introduction of the new larger shell to grow into.
re: gfr1111
re: eLizard
I cover my outdoor tables with layers of newspaper, lay out lobster cracking and picking tools, rolls of paper towels, plates, butter, lemon and waste bowls.
Crab shack style, but better with lobstah, IMO.
Then we roll it all up, throw it out and house down the area.
re: gfr1111
Well I had a seafood aversion when I was a younger, so there's no way I would have paid the money to eat a giant water bug. Later, when I got over the aversion and started enjoying shrimp, prawns and crab, It was just funny to see people's reactions when I told them I had never tried lobster. So it became this semi-serious "fast" to see how long I could go without trying it. Seeing as I'm turning 30 soon I figured it was time.
The next time I try it I will cook it at home. I've been eyeing some lively looking ones in the tank at Chinatown market.
Lobster rolls are a fairly easy low-commitment way to enjoy lobster.
I agree with anyone who says "I'd rather be eating crab," but for $15, a good lobster roll can be swoon-inducing. In Washington DC, NYC, and Philly, a franchise called Luke's Lobsters is a good place to know about.
I love Lobster.I once bought a lobster fresh out of the tank.I bought it home and broiled it with the usual lemon and garlic.The lobster hardly had any meat mostly shell.I would go to Red Lobster but you have to come out the pocket to get a top notch Lobster.
I was unimpressed by lobster until I vacationed in Maine and had my first lobster pound lobster. It did not resemble in any way tje shipped-in overcooked creatures I had been served in my landlocked home state. Now I refuse to eat it at home; I wait for my annual trip.to Maine, where I have been known to consume it 3 or 4 times a day.
re: Pwmfan
On one trip, I surprised myself by finding I actually had a lobster limit before the week was up and actually went a couple of days without one. But had plenty til then, in one form or another. Maine lobster pounds are the only places I eat lobster away from home.
I enjoy lobster as we have great ones here in Bermuda. Our lobster season is from April - September. For some reason the ladies seem to have an addiction to it and here some of them go weekly somewhere to have it. I eat it now and then but don't have a strong affinity where I have to have it all the time.
I live in the Florida Keys and we have warm water lobsters down here (no claws) . My husband prefers them to Maine lobster but I'd have to disagree with that. I was just up in NY and went to the seafood market and bought a 2.5 lb lobster....cooked it up and ate it all by myself. I was in lobster bliss...also consumed 2 dozen steamed hard shell clams.... probably the only thing I miss about Long Island is the seafood and my family still there.... We also have stone crabs here in the Keys....now there's a tasty treat!
re: Babscanfish
I have never heard of a Lobster without Claws.I love a really good cooked Lobster.
re: sunshine842
Thx for the info Sunshine842.
I've never had any problem finding the meat part of a lobster, it's right there in the middle of the bun, underneath the mayo.
Lobster was always celebratory food in our house. So I've eaten it from a very age. I'd never describe it as stringy myself. And the claws have the best most tender meat. The tail's purpose is to be put in melted butter and soak up as much butter as possible. Anyhow sorry you got a dud.
They say smaller lobsters taste better.
re: sunshine842
i also thing that eventually, there was a limit imposed on the amount of lobster that could be fed to the prisoners because they had it so much it was akin to cruel and unusual.
Tough, stringy tail meat generally does not happen because of overcooking. I've cooked many thousands of lobsters including a few sous vide and texture is about the lobster not the cooking time or method. This article explains it well:
re: zackly
The only time I had tough, stringy meat from a not overcooked lobster, it was just under 6 lbs and an hard shell. We think 4 lbs, cooked just til done is the sweet spot.
All interesting comments. As far as which shellfish one prefers over another, I guess that's just a matter of taste. I happen to fall in the Maine lobster camp and I'm certain that living in Maine has little to do with it. I also fall in "the lobster was probably overcooked" camp making it stringy. As most Maine lobsters in summer are of the soft shell variety, this would explain being able to cut it with a pocket knife. Depending where the lobster was eaten, one should also be aware that soft shells do not travel very well so it's more rare to see them far from the coast although not too unusual to have them shipped directly to your home. You shouldn't find too many soft shells in your local supermarket tank in, say, Oklahoma City. They usually do not survive long.
Also, the vast majority of lobsters caught in Maine are from 1 1/4 - 1 1/2 pounds and very rarely will you find one over 3-4 lbs as there is a maximum catch size in Maine (5 inch on the body which rarely gets you above 4 pounds). If you're eating a 5 pound "Maine" lobster, it might be the right species, but it's not from Maine waters.
Anyway, it's all nice info and much of it is highly subjective but for me, a freshly steamed (or boiled in seawater) lobster with butter can't be beat. Lobster rolls are also great but the meat must be freshly picked. If you're having your lobster roll in Kansas City, the freshness might be just a bit suspect.
re: bobbert
I have regularly had 2.5 and 4 lb lobsters at Trenton Bridge Lobster pound, and they have often had hard shells for a higher per lb price (more meat, less water).
This NYer lerves Maine lobster boiled in sea water.
re: mcf
For sure you can find those bigger ones (4 lb or less) all over the state. Of course you'll pay a premium on the size (more $$ per pound) and on the hard shell. I tend to prefer the soft shell as they're easier to deal with. The water can be messy but smashing hard shells (with nut crackers or even hammers) can get pretty messy as well. I do think the 1 1/2 pound range tend to be a bit sweeter too.
re: bobbert
The large ones taste better to me, but that's just personal preference. Much more meat and they crack the claws for you at the pound. I never eat smaller than 2 lb lobster, 1 3/4 in an emergency only. :-)
re: bobbert
Lobster prices increase up until a point (2-2.5#) I forget, then they start to decline because there is less demand in restaurants for the jumbos. Used to be like that anyway.
re: zackly
I need catch Lobster prices when they decline.I think the last Lobster I bought was $21.00


text:
Learned more about Cyrus and family from 1870 Census. States he was a piano maker. Wife Margaret (Maggie). First daughter Esabell, born in 1866, after 8/1. Expected Esabell's name to begin with an "I" because Margaret's middle initial is an "I". Could this be a mispelling by the census taker?
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Originally published Friday, March 14, 2014 at 6:16 AM
Coco Ramen & Curry Bar: delectable noodles in Bellevue
With the ramen rage is full swing, Bellevue's Coco Ramen & Curry Bar offers affordable, delectable variations.
Seattle Times staff reporter
Coco Ramen & Curry Bar
120 Bellevue Way N.E., Bellevue; 425-454-0588
Hours: Monday -Saturday, 11 a.m.-9 p.m.; and Sunday, noon-9 p.m.
Etc: Most credit cards; no obstacle to access; no beer and wine; parking lot.
Prices: $
The ramen rage has come a long way since the instant cup version hit America's grocery shelves in the 1970s, and eateries geared toward this slurp-a-licious Japanese comfort food are becoming a popular trend.
The latest aiming at grabbing a piece of the "ramen pie" is Coco Ramen & Curry Bar, which resides on one of the busiest corners in downtown Bellevue.
There is no shortage of ingredients in each large bowl — including vegetables, and a choice of seafood, beef, pork or chicken. Other add-ons are nori (roasted seaweed), scallions, enoki mushrooms, shallots, bean sprouts, tofu and half of a soft-boiled egg.
The menu: Choose from 17 varieties of ramen ($7.99 to $9.99) including some unique versions steering away from the norm like the spicy volcano kimchee; ma-bo (ground chicken and tofu); Sara (crispy noodles with mixed seafood); and chanpon (spicy mixed seafood) ramen.
If noodles aren't your cup of soup, then be sure to try the hearty 12 varieties of curry and rice dishes ($7.99 to $9.99). Other alternatives include a tempura udon ($9.84) and "gyu don," a beef rice bowl ($9.84).
Side orders are a six-piece fried-pork dumplings ($3.75); green salad ($2.75); eight-piece gyoza ($4.25); chicken (deep-fried) karaage ($4.25); and gesso (squid) karaage ($4.95).
What to write home about: The chicken katsu curry ($8.99) with carrot slices came layered with two deep-fried panko breaded chicken breasts, rice and a slaw.
The bulgogi ramen ($9.99) was loaded with diced sukiyaki meat, cabbage, tofu, enoki mushrooms and scallions.
The spicy beef ramen ($8.99) came with braised beef brisket, bean sprouts, roasted seaweed, scallions and half a soft-boiled egg.
The setting: The roomy dining area has 20-plus tables and ample seating, plus seven outdoor tables and chairs.
Summing up: Four of us ordered the spicy beef ramen ($8.99), bulgogi ramen ($9.99), chanpon ramen ($9.99), chicken katsu curry ($8.99) and three sodas ($5.25) for $47.31, with tax.
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Rep.-elect Gloria Negrete McLeod, D-Calif. is seen on stage during a news conference with newly elected Democratic House members, on Capitol Hill in Washington, Tuesday, Nov. 13, 2012. (AP Photo/Pablo Martinez Monsivais)
USA generates millions of social media posts about Ferguson
Facebook generated 33 million interactions about Ferguson Monday; Twittter logged more than 3.5 million tweets.
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text: BMA announces call for entries for B2 Awards Published on December 10, 2013. 0 Reprints Reprints Ad Age Reports Resource Guide B-to-B Marketing Fact Pack From spending trends to the biggest marketers and agencies, this handy guide gives you the lay of the b-to-b land. Learn more Chicago—The Business Marketing Association has opened its call for entries for the B2 Awards, which honor creative excellence in b-to-b marketing. The B2 Awards will be presented during a reception in Chicago on May 27, prior to the opening of the BMA Annual Conference. The deadline for entry is March 14. An online entry form is available at marketing.org/B2Awards. In this article: BtoB Advertisement Read These Next John Hegarty Starts The Garage, Incubator in Search of Future Stars Emma Hall on 11.26.2014 69 0 Coca-Cola China Looks to Crowdsourcing Platform for Extra Creative Fizz Angela Doland on 11.26.2014 90 0 Line Hopes Messaging Stickers Help It Take Off in U.S. Angela Doland on 11.26.2014 68 0 Comments (0)


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Arizona Wildcats
Rock pioneer Patti Smith receives Hepburn medal
BRYN MAWR, Pa. (AP) - Rock musician and writer Patti Smith was honored by Bryn Mawr College with a medal named after the late actress Katharine Hepburn.
She received the 2013 Katharine Hepburn Medal on Thursday night in a ceremony at the women's liberal arts school in suburban Philadelphia.
Smith is recognized as a rock `n' roll trailblazer whose work as a musician, writer, performer and visual artist influenced multiple generations. Her 1975 debut album, "Horses," is considered one of rock's greatest albums and she received the 2010 National Book Award for non-fiction for her memoir, "Just Kids."
Smith said when the college approached her about receiving the award, "I enthusiastically accepted without hesitation."
"Bryn Mawr is helping shape the futures of young women and providing them with the tools to be dominant forces in our society," she said.
Smith said her career has always been colored by the written word.
"My love of literature permeates my songs, poems and is certainly prevalent in my photography. Sometimes it may be a stylistic influence and at times a direct reference," she said in an email to The Associated Press. "I have taken photographs of Virginia Woolf's bed, Sylvia Plath's grave, Hermann Hesse's typewriter, Victor Hugo's desk. I have recently written a song and lengthy poem in homage to the great Chilean writer Roberto Bolano. My song `My Blakean Year' gives a nod to William Blake and `Easter' was written for Arthur Rimbaud and his siblings.
"One can find such references all through my work," she said. "Literature has always been in the center of my existence. I loved books so much that I worked in book stores right up to the recording of `Horses.'"
College President Dr. Jane McAuliffe said Smith "conveys enormous passion and continues to transform herself throughout her artistic journey."
The college comprises 1,300 female undergraduates, two coeducational graduate schools and a coeducational pre-medical program.
The medal named after Hepburn, a Bryn Mawr alumna, honors women who change their worlds and whose work and embodies the intelligence and independence of the four-time Oscar winner.
It was awarded by the college's Katharine Houghton Hepburn Center, which memorializes Hepburn and her mother, an early feminist activist who shared the same name, with programs focusing on the arts and theatre, civic engagement, and women's health.
(Copyright 2013 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.)
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text:
Acute Myeloid Leukemia -- Child
(AML—Child; Acute Myelogenous Leukemia—Child; Acute Myeloblastic Leukemia—Child; Acute Granulocytic Leukemia—Child; Acute Nonlymphoblastic Leukemia—Child)
- Myeloblasts (a type of white blood cell) that fight infection
- Red blood cells that carry oxygen
- Platelets that make blood clots and stop bleeding in cuts and bruises
Risk Factors
Genetic factors
- Having a sibling, especially an identical twin, who develops leukemia
- Having a genetic condition (eg, Down syndrome )
- Exposure to radiation
- Exposure to certain chemicals (eg, benzene, a chemical used in the cleaning and manufacturing industries)
- History of other blood disorders (eg, polycythemia vera , essential thrombocytosis, myelodysplastic syndrome
- Race: Hispanic
- Fever
- Frequent infections
- Shortness of breath
- Paleness (a sign of anemia)
- Easy bruising or bleeding
- Petechiae (flat, pinpoint spots under the skin caused by bleeding)
- Weakness, fatigue
- Loss of appetite, weight loss
- Bone and joint pain
- Painless lumps in the neck, underarms, stomach, or groin
- Bleeding gums
- Blood tests—to check for changes in the number or appearance of different types of blood cells
- Bone marrow biopsy or aspiration—removal of a sample of liquid bone marrow and a small piece of bone to test for cancer cells
- Lumbar puncture (spinal tap)—removal of a small amount of cerebrospinal fluid to check for cancer cells
- Cytogenetic analysis—a test to look for certain changes in the chromosomes (genetic material) of the lymphocytes
- Immunophenotyping—examination of the proteins on cell surfaces and the antibodies produced by the body
- Chest x-ray —x-rays of the chest that may detect signs of lung infection or cancer in the chest
- CT scan —a type of x-ray that uses a computer to make pictures of structures inside the body
- MRI scan —a test that uses magnetic waves to make pictures of structures inside the body
- Gallium scan and bone scan —injection of a radioactive chemical into the bloodstream to detect areas of cancer or infection
- Ultrasound—a test that uses sound waves to examine masses and organs inside the body
|Bone Marrow Biopsy
|Copyright © Nucleus Medical Media, Inc.
- Remission induction therapy—to kill leukemia cells
- Maintenance therapy—to kill any remaining leukemia cells that could grow and cause a relapse
- Chemotherapy
- External beam radiation therapy—targets a certain part of the body
- Stem cell transplant —replaces the affected bone marrow with healthy bone marrow
- Other drug therapy (eg, arsenic trioxide, All-trans retinoic acid [ATRA])—may be used to kill leukemia cells, stop them from dividing, or help them mature into white blood cells
- Biological therapy—involves using medicine or substances made by the body to increase or restore the body's natural defenses against cancer
- Antibiotics to treat and prevent infections
- Medicines to treat anemia and side effects (like nausea and vomiting)
American Cancer Society http://www.cancer.org/
National Cancer Institute http://www.cancer.gov/
BC Cancer Agency http://www.bccancer.bc.ca/
Health Canada http://www.hc-sc.gc.ca/index%5Fe.html/
American Cancer Society. Leukemia in children detailed guide. American Cancer Society website. Available at: http://www.cancer.org/Cancer/LeukemiainChildren/DetailedGuide/index. Accessed July 13, 2010.
Children's Hospital Boston. Leukemia. Children's Hospital Boston website. Available at: http://www.childrenshospital.org/az/Site1236/mainpageS1236P0.html. Accessed July 13, 2010.
DynaMed Editorial Team. Acute myeloid leukemia (AML). EBSCO DynaMed website. Available at: http://www.ebscohost.com/dynamed/what.php. Updated July 13, 2010. Accessed July 14, 2010.
Mayo Clinic. Acute myelogenous leukemia. Mayo Clinic website. Available at: http://www.mayoclinic.com/health/acute-myelogenous-leukemia/DS00548. Updated July 8, 2010. Accessed July 14, 2010.
McCoy K. Acute myelogenous leukemia. EBSCO Health Library website. Available at: http://www.ebscohost.com/healthLibrary/. Updated June 25, 2010. Accessed July 14, 2010.
Revision Information
- Reviewer: Mohei Abouzied, MD, FACP
- Review Date: 12/2013 -
- Update Date: 01/13/2014 -
This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.
Copyright © EBSCO Publishing
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Awkward moments? Life can be full of them! Meeting your in-laws, office parties, and around disability too. If you've ever felt awkward about talking to someone who's disabled, don't worry. You're not alone, help's at hand.
It's time to end the awkward. We can all do it. Keep these five things in mind and you can't go far wrong. Above all, remember they're a person - just like you.
See how you can apply these ideas to a load of common situations.
Got an awkward moment not covered here, and want to find out how to handle it? Email firstname.lastname@example.com. We'll do our best to help.
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Our first #ExtraCosts commission roundtable took place this morning. Here's a Storify of the Extra Costs Commission's discussions.
Film: Why Ride London for Scope? Our team speaks.


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I'm told it's the world's longest public bench, the Havana Malecon. It's a seawall that runs about five miles, providing a gathering place for families, fishermen, lovers, and Cubans who just want to hang out. … [Read more]
The Havana Malecon
WP Engine Web Hosting Shut Down My Site To Keep It Up
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Every once in a while, I'll read a post on social media from a photographer friend who is just having a miserable time. My reply is usually "You must suffer for your art." I know I have, even when my art sucks. … [Read more]
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I noticed some new videos for Joe McNally Lastolite products this weekend. Have you ever wondered why someone would buy an endorsed line of a product instead of getting the regular version? It turns out there's actually a good reason if you pay … [Read more]
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I filed a copyright infringement lawsuit a while ago. Although I ultimately prevailed and received a settlement, the experience left a bad taste in my mouth. Now I found a friend of mine in the unenviable position of a copyright infringement and … [Read more]
Why You Need Travel Insurance
Travel photography is a joy when everything works. I'm fortunate. Most of the time, my trips have little more than a minor disruption and I never considered why you need travel insurance. Now I'm glad I bought it for my next trip. … [Read more]


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Umm Al Quwain, United Arab Emirates
Al Hamra Area , Sheikh Ahmed Al Mualla Road, Umm Al Quwain, United Arab Emirates – Show map
|Room Type
|Suite with Pool View
|Suite with Sea View
|Three-Bedroom Villa
|Three-Bedroom Villa with Private Pool
|Deluxe King Room with Sea View
|Deluxe King Room with Pool View
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188 verified reviews
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Palma Beach Resort & Spa's staff speaks: Filipino, Russian, English, Arabic
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BBQ Facilities, Outdoor Pool, Grounds, Terrace, Sun Deck
Fishing, Pool Table, Ping-Pong, Bowling, Water Sports Facilities (on site), Sauna, Fitness Center, Spa, Massage, Turkish/Steam Bath, Indoor Pool, Private Beach Area, Game Room, Playground
Food & Drink
Breakfast in the Room, Buffet-Style Restaurant
WiFi is available in all areas and is free of charge.
Free private parking is available on site (reservation is not needed).
Room Service, Car Rental, Shuttle Service (surcharge), Airport Shuttle (surcharge), 24-Hour Front Desk, Express Check-in/Check-out, Currency Exchange, Tour Desk, Baggage Storage, Concierge Service, Lockers, Laundry, Dry Cleaning, Ironing Service, Suit Press, Meeting/Banquet Facilities, Business Center, Fax/Photocopying, Hair/Beauty Salon, Souvenir/Gift Shop
Newspapers, Safe, Shops (on site), Convenience Store (on site), Non-smoking Rooms, Soundproof Rooms, Designated Smoking Area
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All children are welcome.
One child under 4 years stays free of charge when using existing beds.
One older child or adult is charged AED 99 per night in an extra bed.
One child under 4 years is charged AED 29 per night in a crib.
The maximum number of cribs in a room is 1.
The maximum number of extra beds in a room is 1.
Additional fees are not calculated automatically in the total cost and will have to be paid for separately during your stay.
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i just liked the floating restaurant.
in ur website there was mentioned so many th8ngs like snorkling..jet ski etc bt nine was there incluing the wifi. the room was not the the standard. no towels were there.. very bad cleaning staff.. when i asked fr a chair as did nt have.. they jus ignored.. it is nt vakue fr money..
Nice big rooms; good facilities
No wifi in rooms; options for meals;
A place you can breath and relax after long days of work we should give our self a treat.
Nice staff. They upgraded our room and extended our stay to compensate for the sea-view room's late unavailability.
We got our room 7 hours late! Good thing the other rooms we booked were ready.
I love the place. So relaxing and love the beachfront.
Swimming pool for adult and kids
Beach - it's dirty
This was my 3rd time & i enjoy more & more each time I visit this place. Excellent place to stay. Easy Access to Pool. Enjoyed Basketball, Bowling, Snooker & Badminton. Loved this place. Will surely visit again
Spacious rooms Nice view of the sea Calm and quite place
Wifi wasnt getting connected Breakfast wasnt good Staffs werent that friendly
Location, sweming pool, family feelings
Old price in room menu
Swimming pool was dirty, TV from the last century and not working properly, the phone not working you can't contact with the room service, the food in the coffee shop not good and expensive
The staff were brilliant and helpful
Wew were 2 adults and 2 children and we were given 2 towels only and we were told two towels only
the view the service the pool customer service at the reception especialy from mr Suman
the beach is not clean and can;t swim the room need more attention and more ACC
rooms not upto the standard, Age old furnitures, though was in a suite room the toilet odour wasnt good, cig butts were scatterred infront of the room, beach chair wasnt clean
Screaming kids until early hours in the morning- 2 day wait for clean towels and toilet paper - slop up breakfast buffet - never again
Parbica place and swimming pool
The time of check in and out ( if check in 3 oclock and check out 2 oclock)
just the location and the view
not clean, very noisy at night so i can't sleep, cleaners never show up in the 3 days that i stay there, poor lights in the room & toilet.
Calm and quiet atmosphere with a big room, big bed and covered parking.
Outside seating area is old, dirty and unfortable.
Every thing . I enjoy a lot
Your staff seems they are boring our they are not happy .514 I have called them more than 100 time no answer.
We enjoyed the pool by the villas, especially the kiddie pool, swimming all night and grilling just any food (no exclusions) and partying indoor without limitations.
As previously visited, the beach is unwelcoming... and very poor customer service (the request to put rooms of 5 not granted until you fight for it upon check in; although confirmed by the hotel on the phone days before). I don't think requests are being noted in their system. Check-in and check-out handled by one counter and one staff despite the many staff standing behind the long counter. Handling is slow and not orderly.
Swimming pool facility and location. House keeping staff are very friendly.
The staff are extremly unfriendly and unprofessional especially the front line staff, they assumed that i have broken the table glass and after long explanation they understood that i am not the one. They are very very strict with the guests and no such flexibility with the check in nor the check out timings. The swimming pool is nice but always dirty.
the breakfast was the best, room service was not bad.. we asked to clean the room several times and they came within 5 minutes
The entrance main road near the hotel was totally damaged so we had to go round and round to find the way eneternce
as example i have booked 2 rooms they give me the rooms away from each other like 43and52 and no way to change one room the AC was out of order and they spent 2 hours to fix and no replecment room only after fithing -the buffet was very poor comparin to last year i stayed in the same hotel but it was much better
I liked the value for money in terms of the facilities (we went bowling & played pool). We also thought the food was good and reasonably priced
The staff needs a serious upgrade. The waiters got our orders wrong. We had meals twice at the coffee shop and two different waiters forgot one item from what we ordered so one party from our group always was left waiting for ever. The service was also very slow. Housekeeping was informed several times that our room did not have a shower curtain and they never provided us with one and they also took forever to give us things we requested for
Our room was directly on the pool.. It was very relaxing & comfortable . There is a special pool for babies which was very suitable for my son .
The baby pool was done for maintainance for 2 days which really upset me. I asked for a baby cot for my son during online reservationbut when iI checked in it was not available.
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