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A Test of Presidential Timber
Four potential Republican candidates for president ran into a nasty case of mode effects Tuesday. The results, for them, were not pretty. The term "mode effects" refers to differing results when surveys are done different ways. In this case it's the difference between a printed… Read More »
A Fresh Blast of Discontent Reshapes the Political Order
A fresh blast of public discontent reshaped American politics yet again in the 2014 midterm elections, handing the Republican Party control of the Senate and its largest house majority in 86 years. Its source: Seemingly unending economic woe – and the political discord it fuels…. Read More »
Beyond the Midterms: Who'd Be Good in 2016?
Looking beyond today's midterms to the big event in 2016, half of registered voters in an ABC News/Washington Post poll say Hillary Clinton would make a good president, far more than say the same about some of her potential Republican rivals. Then again, they're far… Read More »
Obama Hits Career Lows in Favorability, Empathy
Favorable views of Barack Obama and the sense that he understands the problems of average Americans both have dropped to career lows in the latest ABC News/Washington Post poll, two more unwelcome results for the president's party near the eve of the midterm elections. Just… Read More »
Ebola Worries Ease a Bit Despite Preparedness Concerns
Ebola worries have eased slightly in the latest ABC News/Washington Post poll, despite a broad sense among Americans that their local hospitals are unprepared to deal with the virus – and continued preference for a more robust response by the federal government. After the difficulties… Read More »
Economic, Political Discontent Make for a Midterm Double Punch
A double punch of economic and political dissatisfaction marks public attitudes in the closing week of the 2014 midterm campaign – a dynamic that reflects poorly on the president's performance, bolstering his Republican opponents. The discontent in the latest ABC News/Washington Post poll is palpable…. Read More »
Record Disapproval for Dems in Congress; GOPers, Congress Overall are Even Lower
With congressional elections virtually upon us, public disapproval of the Democrats in Congress has hit a new high in ABC News/Washington Post polls dating back 20 years. And disapproval of their Republican counterparts – while not a record – is even higher. Congress overall, for… Read More »
More Prefer Public Transit to Road Building
Americans in an ABC News/Washington Post poll favor expanded public transportation options over road building in government efforts to reduce traffic congestion. But where they live makes a difference. Overall, 54 percent prefer focusing on public transit, such as trains and buses, while four in… Read More »
Romney Leads Scattered 2016 GOP Field, Clinton Still Dominates the Democratic Race
Hillary Clinton continues to hold a commanding lead in the potential Democratic field for president in 2016, while the GOP frontrunner in the latest ABC News/Washington Post poll is a familiar figure – but one not favored by eight in 10 potential Republican voters. That… Read More »
Most Americans Back Supreme Court on Gay Marriage — Including in the Affected States
Most Americans in a new ABC News/Washington Post poll support the recent U.S. Supreme Court action allowing gay marriages to go forward in several states – including a bare majority in the 11 states in which such marriages have begun in the past week and… Read More »


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Verification of Non-Functional Programs using Interpretations in Type Theory
Download Links
- [www.lri.fr]
Other Repositories/Bibliography
|51 - 4 self
author = {Jean-Christophe Filliâtre},
title = {Verification of Non-Functional Programs using Interpretations in Type Theory},
year = {}
Years of Citing Articles
We study the problem of certifying programs combining imperative and functional features within the general framework of type theory. Type theory constitutes a powerful specification language, which is naturally suited for the proof of purely functional programs. To deal with imperative programs, we propose a logical interpretation of an annotated program as a partial proof of its specification. The construction of the corresponding partial proof term is based on a static analysis of the effects of the program, and on the use of monads. The usual notion of monads is refined in order to account for the notion of effect. The missing subterms in the partial proof term are seen as proof obligations, whose actual proofs are left to the user. We show that the validity of those proof obligations implies the total correctness of the program. We also establish a result of partial completeness. This work has been implemented in the Coq proof assistant. It appears as a tactic taking an ann...

subset: commoncrawl


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- MakeCanon
- CameraCanon EOS REBEL T2i
- Focal Length24.0 mm
- Shutter Speed1/79 sec
- ApertureF7.1
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- Original Size1364 X 1000
- Date TakenAug 13, 2011
- SubmittedFeb 26, 2012
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- Studio: American Public Television
- Release Date: Feb 10, 2012
What if you could harness the power of the free market to solve the problems of poverty, hunger, and inequality? To some, it sounds impossible. But Nobel Peace Prize winner Muhammad Yunus is doing exactly that. Bonsai People celebrates Yunus' extraordinary humanitarian work, which started by lending $27 to 42 people out
of his own pocket and has now grown to helping 1 out of every 1,000 people on Earth. Yunus has created a mirror image of conventional banking—loan small not big, loan to women not men, loan rural not urban, loan to the poor not the rich. But he didn't stop there. Whenever he sees a problem he starts a business, in a mix between
business and social work, which he terms "social business." Yunus tackles some of the world's most vexing problems from healthcare to education to alternative energy and demonstrates to the world that complex problems sometimes do have simple solutions. A free market with a social conscience—-Microcredit is just the tip of the iceberg! (Hummingbird Pictures)… Expand
- Director: Holly Mosher
- Genre(s): Drama, Documentary, News
- More Details and Credits »
Score distribution:
Positive: 1 out of 6
Mixed: 4 out of 6
Negative: 1 out of 6
By making the movie as much about the women as Yunus and his theories, the filmmaker brings a sense of balance to Bonsai People that would have been easy to lose given the international economist's long and much-honored career.
In the end, it feels unavoidably dull, as there isn't much thematic ambiguity to be found in the assertion that humans deserve life that's defined by more than indentured servitude.
Feb 7, 2012Ideal only for the junior-high classroom, Holly Mosher's dull-as-dishwater documentary fudges the line between socially progressive message-spreading and suspicious hagiography in its celebration of Bangladeshi economist Muhammad Yunus.
Unfortunately, the documentary's impact is mitigated the benefactor's constant presence and paternalistic, infomercial-like exposition.
The result is a movie that feels more like a free-market sales pitch than like a critical look at one weapon in the poverty-fighting arsenal that may or may not offer long-term hope.
Yunus would seem to be a prime candidate for a movie about his work. Unfortunately, director Holly Mosher's by-the-numbers documentary Bonsai People isn't the answer.
Score distribution:
Positive: 0 out of
Mixed: 0 out of
Negative: 0 out of


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Brownie Bourbon Bites
Chocolate and chopped pecans flavor these simple, spirited treats from Paula Kirchenbauer of Newton, New Jersey. She recommends making a double batch so you can give some as gifts and savor the rest!
28 Servings
Prep: 25 min. + chilling Bake: 10 min. + cooling
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup
1 cup all-purpose flour
3 tablespoons baking cocoa
1/2 cup miniature semisweet chocolate chips
1 cup coarsely chopped pecans
In a small bowl, cream butter and brown sugar until light and fluffy.
Beat in bourbon. Combine flour and cocoa; gradually add to creamed
mixture, beating until smooth. Stir in chocolate chips. Cover and
refrigerate for 1-2 hours.
Shape into 1-in. balls; roll in pecans. Place 2 in. apart on
ungreased baking sheets. Bake at 350° for 8-10 minutes or until
cookies are set. Cool for 5 minutes before carefully removing from
pans to wire racks to cool completely. Store in an airtight
container. Yield: about 2 dozen.
Nutritional Facts:
1 serving (1 each) equals 110 calories, 7 g fat (3 g saturated fat), 9 mg cholesterol, 35 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.
© Taste of Home 2014


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What does TPH mean in Firms?
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Middle-aged men face a pub crawl and the end of the world.
Zeetz JonesNot just for eating...These days, it seems food and drink are meant not just to be eaten but also to be massaged into our skin, soaked into our hair and rubbed into our nails. (Perhaps this is also why spas offer "menus" of services.) And forget the old cucumbers-over-your-eyelids ... More >>
Get your frightful fill of horror flicks
Click here for a slideshow of art by Clive Barker. To listen to a podcast interview with Silver Screams Film Festival co-directors Jolene McMaster and Cynthia Neely and Houston Press Night & Day Editor Olivia Flores Alvarez, click on the LISTEN button below. Jolene McMaster and Cynthia Neely lik ... More >>


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Living Scriptures - Extra Episodes
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- Video > Movies
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- living scriptures lds book mormon kids children Jesus Christ Savior bible
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- English
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This torrent contains two Living Scripture animations: The Savior in America and To The Promised Land The other excellent Living Scriptures Collection torrent here on TPB has many other animations: thepiratebay.se/torrent/4149007/LIVING_SCRIPTURES_COLLECTION However, in this collection, \"The Savior in America\" file is corrupt and cannot play beyond a few minutes -- therefore, I\'ve decided to create an avi of that episode from my personal Living Scriptures DVD collection, and one other episode missing from that collection. I\'m thankful that the world may have free access to this important material for teaching children gospel truths. The Book of Mormon is true. Both the Bible and the Book of Mormon are scripture written by inspired prophets of Almighty God. The Book of Mormon is a miraculous spiritual history of Christian societies on the American continent, recorded by humble, righteous men who lived and experienced the events. It spans 1000 years of ancient history of the American continent and testifies of Christ\'s reality and divinity more powerfully than anything in the Bible, with the possible exception of the Gospels of Matthew, Mark, Luke, and John. Joseph Smith, the man chosen by God in the early 1800\'s to dedicate his life to translating, publishing and evangelizing the Book of Mormon throughout the world, was viciously threatened and attacked throughout the course of his life, then brutally murdered by a mob in the middle of the night at the age of 39. To this day he remains a polarizing figure, soliciting either great admiration or disdainful contempt, and not much inbetween.
As Living Scriptures strives to make films that teach obedience to God's commandments, giving and taking something that does not belong to you is theft. Living Scriptures has placed many great clips on YouTube that you can enjoy, but taking them here is not legal nor honest. Living Scriptures is also grateful to all those who have made these films possible! livingscriptures dot com.


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WINNERS: Autographed Copies of "I Am Automaton"
By John DeNardo | Monday, April 29th, 2013 at 12:04 am
The winners of our giveaway for Autographed copy of I Am Automaton by Edward P. Cardillo have been chosen and notified.
Congratulations to:
- Daniel M.
- Arun S.
You will be receiving your prizes soon!
Thanks to everyone who entered.
Filed under: Contest
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Don Vito, producer
Website: DonVitoXL.com
Twitter: donvitoxl
Instagram: donvitoxl
Bravotv.com: Tell us a little bit more about your process of working with the artists on the show? What are you trying to accomplish with each person?
Don Vito: I try and keep the process simple by custom-making each song for each contestant. This usually starts by looking at their video submissions. I listen to their story and look for something unique or special, and once i do that a melody or picture comes in my head. As far as what the beat should sound like: it's like magic. My goal is to give each contestant their own Individual voice.
Bravotv.com: Which artist do you think was in need of the most help this season?
Don Vito: Their were two artist that I feel like were in need of help bad Terrence Murphy and Kevin Dancy.
Bravotv.com: Which artist do you think grew the most in their time on the Kandi Factory?
Don Vito: I think Sweet Tooth grew the most giving the short amount of time we had to work with him.
Bravotv.com: How did you get started working with Kandi?
Don Vito: I started with Kandi a few years back when we were working out of the same studio. We use to always play what we were working on for each other and critic one another's work. We would always say to each other, "We need to work together." We actually had a project that we worked on together called Peach Candy, it was a rap group with Kandi and Rasheeda from Love and Hip Hop.
Bravotv.com: Which artist do you wish you could work with?
Don Vito: There are a few artist on The Kandi Factory that I am looking forward to working with: Lauryn (L.A. Story) ,Mathew Cash, Sweet Tooth, Lizzy Van Patton, and Jen Nesi


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Vietnam War
Vietnam vets receive Medals of Honor 50 years after the war
Recovered servicemember remains laid to rest in Arlington National Cemetery
The recently recovered remains of seven U.S. service members from the Vietnam War are being laid to rest at Arlington National Cemetery.
Medal of Honor ceremony for 24 veterans from three wars
President Barack Obama is moving to right old wrongs by belatedly awarding the Medal of Honor to 24 Army veterans who served during World War II, Korea and Vietnam.
Pete Seeger, folk singer, dead at 94
Pete Seeger, the banjo-picking troubadour who sang for migrant workers, college students and star-struck presidents in a career that introduced generations of Americans to their folk music heritage, died Monday at the age of 94.
George Bloodworth receives Silver Star decades after Vietnam service
Decades have passed since George Carlton Bloodworth served the United States in Vietnam, but on Thursday, he finally received an award he was bestowed years ago.
Vietnam Women's Memorial offers a chance for reflection for all veterans
A number of the nurses who led the fight to erect a special memorial just for the women who served the United States in Vietnam returned on Veterans Day, and for many, those memories are still very fresh.
Honor Flight Network brings Vietnam veterans to D.C.
About 115 Vietnam veterans from across the country are making a special trip to the nation's capital Friday.
RecommendedRecent Facebook Activity
Only On 7
The ABC7 I-team investigates cop cruiser crashesCop Cruiser Crashes happen more often than you think in the Washington area. Are officers being held accountable? And should you be paying the price? The I-Team investigates TONIGHT on ABC7 News at 11 after "Castle."


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Fender guitars appeared in several scenes in the hit comedy Get Him to the Greek with lead singer Aldous Snow (Russell Brand) of the band Infant Sorrow. A Fender Strat was also featured with Snow on the cover of the album of the same name as featured in the movie, and the cover art for the actual movie soundtrack. Now you have a chance to win an authentic Fender Strat autographed by the stars of this movie — Russell Brand and Jonah Hill.
To enter the sweepstakes, you have to discover the word of the week at the Movies & Music Facebook page. Watch the video and then head to reelzchannel.com/win to enter.


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Recently me and my friend David went snowboarding. When we first entered the ski-field we had absolutely no intentions of going snowboarding, we hadn't even thought about we were supposed to be going on a "ski trip". Of course at the very end we decided why not and went for it despite neither of us having any previous experience, we weren't taking lessons either so we went over to the course without the slightest clue on how to slow down or avoid crashing. We were both having second thoughts about choosing to use snowboards when at about the tenth run neither of us had manged to get down the hill without falling.
Thursday, September 11, 2014
Recently me and my friend David went snowboarding. When we first entered the ski-field we had absolutely no intentions of going snowboarding, we hadn't even thought about we were supposed to be going on a "ski trip". Of course at the very end we decided why not and went for it despite neither of us having any previous experience, we weren't taking lessons either so we went over to the course without the slightest clue on how to slow down or avoid crashing. We were both having second thoughts about choosing to use snowboards when at about the tenth run neither of us had manged to get down the hill without falling.
Wednesday, August 20, 2014
This occasioned one urgent email saying "Call me! Won't be on the internet again before arrival." Really, people can take the whole smartphone, always on, instant communication thing a little too far. So we got the call shortly thereafter and it all worked out.
Thursday, August 14, 2014
Travels in the USA
What a country of great extremes, from the politics - Tea Partiers to liberal Democrats to the locales and people you meet along the way. The US has such opulence. Still. But there is also a decay around the edges that is unmistakable. Maybe it hits me in the face a bit more having been away. A lot of it is the kind of gradual thing that occurs over time - the weeds creep upward, the trash collects under the freeway overpass, the concrete crumbles.
The two gateway points to the Pacific are Los Angeles and San Francisco. I spent some time walking, and driving, around these two cities, on my last two visits. Instead of giving you a pic of the Golden Gate Bridge and the Transamerica building, let's talk about what it really looks like. We flew into Oakland and caught transport to SF. The view out from the freeway, pretty much all the way to the bay bridge, was an eye-popping display of urban blight. The odd burned out building looms beside the freeway, windows are barred, fences high and barb wired.
I picked that photo to make a point, but now I'll go for a random drop down into Google maps
This one pretty much sums up the balance. Nice pine trees. Interspersed with ever present tagging, chain fencing and a mix of scrub weed and brown, dying fauna. I know, it's a drought. Just walk through SF to Japantown. You'll know when you get there because suddenly the public spaces are well tended, even if it's zeroscape and rock garden.
And this mix of beauty and the beast pretty much follows on our drive up the coast. The fabulous redwood forests, so grand and ancient, give way to a small town where we spend the night, Garberville, CA. The local paper describes the current happening: citizens are gathering for a town meeting to discuss no access to law enforcement, and deteriorating sense of public safety. Folks don't feel secure, and they want the sheriff! One imagines reading similar headlines a hundred or more years ago. I believe this link is discussing the matter: Garberville petition
At dusk I walk to the local grocery to pick up dinner, glad that I've come alone. Clusters of people along the way, hanging out on the sidewalk or park areas. I am mostly not threatened by this scene, but I'm a 200 lb guy, and I can see where a person might be. One has the sense that a giant sequoia, a thousand years old already, has been around long before the area's current travails, and it may well be around long after. I promise in my next post to give a more upbeat account, as there was much to like on the trip, as well as to discuss AirBnB which we used to handle lodging during some of this trip.
Saturday, May 03, 2014
Let's talk electricity pricing
No pictures of fluffy sheep and green hillsides today. I was reading a blog post by David Stockman on a topic that I have long been mulling over. And that is the good, the bad and the ugly of reported rates of inflation.
The good would be the amount of inflation that is considered desirable, widely assumed to be in the vicinity of 2%, the bad would be the numbers as reported by one of several official government organs, and bad because those numbers are open to all manner of manipulation and thus second-guessing, and the ugly, the actual rate of inflation as experienced by we the people.
It so happens that I have my very own database of this sort of information - because I keep such things around on the off chance I might one day need it :-)
|I have had the same electric company for 6 years now, and I dug back through the pile to the first bill in February of 2008: $17.70 per kwh. Then I compared that to the bill from Febrary of 2014: $25.615
The rest is just plugging in to an online calculator. In a CAGR calculator that's 6.35% (the UGLY) well higher than Stockman's calculated 4.5% for the decade from 2004-5.
As it turns out, it has been a steady march,
Feb 2008: 17.70
Jan 2009: 19.558
Jan 2010: 19.558
Jan 2011: 21.306
Jan 2013: 23.299
Jan 2014: 25.615
which shows how the frog boils in the water, because I hadn't pulled out and studied the numbers behind the amount owing, and who really has time to?
To take it a step further, the BLS has a nice inflation (official inflation, see BAD above).
According to this cumulative inflation calculator, from Feb 2008 to Jan 2014 the official cumulative rate would be 10.50%. Indeed the BAD over at the BLS give you their official CPI inflation calculator which says $17.70 in 2008 would be $19.43 in 2014.
That's 19.43, at the official rate.
10.5% at the official cumulative rate over these 6 years.
Not 44.7%
Just one person's experience from out there in the real world that Stockman describes.
Sunday, January 05, 2014
Three plums and an alien
Wednesday, December 11, 2013
All Whites trip
Last month me, Andrew, and dad decided that we wanted to go to Wellington to watch the New Zealand soccer team take on Mexico in a world cup qualifying match. We went with a couple of friends, Gavin and Jackson, for the day. I had to fly over in the afternoon because I had a school exam in the morning while dad and Andrew took the ferry in the morning. Luckily I knew a couple of people on the plane so I was able to get a ride with them in to town. At around 4 that day we all met up for some late lunch and then proceeded on to the game.
Sunday, October 27, 2013
Raroa comes into Port Nelson, Labor Day 2013
It's Labor Day in NZ, and folks at the port were working hard. The rest of us got to wander down to the water's edge and spectate.
According to news reports this was the biggest ship ever to come in for a refit. I knew things were unusual when I woke up, checked out the window and saw one of the tugs shooting spectacular sprays from its firehoses - no pic sorry. This was all a bit of show, but it was enough to make us hop on our bikes and head down for a better look. This first one is the lead tug entering what is known locally as "the cut":
There is an equally large tug at the back, facing the other way, which perhaps gave the Boatshed and other restaurants at water's edge a bit more piece of mind should the wind kick up. You can see some tight navigation as the Raroa passes just above one of the principal channel markers.
She's in.
So this is what we got up to this morning. We've had high wind for a few days - glad it came right on the holiday.


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Follow us on Twitter!@colombiatravele
Today, the Minister of Commerce, Industry and Tourism, Sergio Diaz-Granados and PROCOLOMBIA President Maria Claudia Lacouture, presented the new campaign that will promote Colombian tourism around the world. It also aims to tell foreign travelers how they can have unique and magical experiences in Colombia.
PROCOLOMBIA invited Canadian, American and Swiss businesswomen to take a trip to Villa de Leyva and San Agustin prior to Colombia Travel Mart 2013.
Read more: International Wholesalers Discover the Colombian Archeology Tour
They attended, with the support of PROCOLOMBIA, to Millesime, the most important gastronomy event in the Spanish capital.
Read more: Colombian Chefs Promoted Colombia as Tourism Destination in Madrid
Page 11 of 17
Other tourist attractions Bogota, Tayrona Natural Park: Where Nature and Archaelogy Meet, Archaeological tourism, Sierra Nevada de Santa Marta Natural Park: land of wise people
PhotoBooth, Pictures of people like you, Tayrona Photo gallery, Videos, Maps, Panoramic pictures
Official blogger section, Colombia Vacations, San Andres Island, Cartagena travel guide, Santa Marta travel guide, Cali Colombia guide, Colombian holidays, Coffee Region, Cali Salsa
© Procolombia
Proexport Colombia is in charge of tourism promotion, investment and exports in Colombia.


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We Like Linkin Park, and We Will Not Apologize
By Ashley Zimmerman
Better Than Ezra "Know a Lot of Fans by Name"
By Dana Krangel
T-Pain Says, "I May Get Into Some Gypsy Shit" Next
By John Hood
Review & Photos: Sara Bareilles at Hard Rock Live
By Ashley Zimmerman
Psych-Metal Outfit Orbweaver Releases Vinyl EP
By David Von Bader
Photos: John Legend in Boca Raton
By Sayre Berman
Five Things Weird Al Critiques in Mandatory Fun
By Steve Brennan
By Ashley Zimmerman
Of all the bands swearing devotion to the Sonics/Stones/Stooges holy trinity of garage rock, the Hives have always seemed to have the most fun. Unhindered by the Strokes' penchant for rock-star cliché or the White Stripes' Machiavellian creepiness, the Hives reveled in the simple pleasures of three chords, a bare-bones snare, and front man Howlin' Pelle Almqvist's caterwauling on 2000's Veni Vidi Vicious. True, that formula wasn't particularly innovative to begin with, nor do Tyrannosaurus Hives' quick, rat-a-tat detonations of sound (12 tracks in just under 30 minutes) add anything all that new to either the Hives' repertoire or the garage-rock canon.
But who cares? When the Hives rip through "Abra Cadaver" with little more than a single chord, like some kind of rowdy, Saab-driving gang of hellions, I defy you not to nod your freaking head. -- Rachel Devitt


text: JDRF Walk to Cure Diabetes 2009 Team Jared View full-size image < previous next > Is this photo a winner? "This photo was taken during the Columbus 2009 JDRF walk. It was taken in front of Mirror Lake which is in the middle of The Ohio State University Campus." - http://www.jdrf.org - TeamJared (Oct 04, 2009) Share this photo on: Twitter Facebook Pinterest Similar Photos: fundraiser | charity | columbus | jdrf | jdrf walk | ohio state university | jdrf walk to cure diabetes | participant teams | mirror lake Feeling inspired? Visit the CustomInk Design Lab to start your own group order. Design Your Own


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Hello Baby!
Mem Fox, Steve Jenkins
Hello Baby!
Mem Fox, Steve Jenkins
Clever monkey babies, dusty lion babies, sleepy leopard babies - the world is filled with beautiful babies. But which one is the most treasured baby of all? A simple, repetitive storyline which introduces the first-time reader to young animals, with the satisfying conclusion of identifying themselves. Clean, spare and compulsive words, very typically Mem in delivery with charming 'paper art' similar in style to Eric Carle.
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Protocol For the Treatment Acute Lymphoblastic Leukemia With Ph 'Negative in Elderly Patients (> 55 Years)
This study is currently recruiting participants. (see Contacts and Locations)
Verified October 2014 by PETHEMA Foundation
PETHEMA Foundation
Information provided by (Responsible Party):
PETHEMA Foundation
ClinicalTrials.gov Identifier:
First received: June 2, 2011
Last updated: October 27, 2014
Last verified: October 2014
- Full Text View
- Tabular View
- No Study Results Posted
- Disclaimer
- How to Read a Study Record
No Study Results Posted on ClinicalTrials.gov for this Study
|Study Status:
|This study is currently recruiting participants.
|Estimated Study Completion Date:
|December 2015
|Primary Completion Date:
|October 2014 (Final data collection date for primary outcome measure)
No publications provided by PETHEMA Foundation
Publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
Publications automatically indexed to this study by ClinicalTrials.gov Identifier (NCT Number):
Ribera JM, García O, Fernández-Abellán P, Lavilla E, Bernal MT, González-Campos J, Brunet S, Monteserín MC, Montesinos P, Sarrá J, Calbacho M, Alvarez-Larrán A, Tormo M, Oriol A; PETHEMA Group. Lack of negative impact of Philadelphia chromosome in older patients with acute lymphoblastic leukaemia in the thyrosine kinase inhibitor era: comparison of two prospective parallel protocols. Br J Haematol. 2012 Nov;159(4):485-8. doi: 10.1111/bjh.12043. Epub 2012 Sep 12.


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Catya on May 15, 2009
this was the first cover for Gorfield (I posted it as a Filler in Jack),but i might have to re-draw this cover later and I've made some changes on the characters after I drew this.
slimredninja at 11:26AM, Dec. 1, 2009
Great concept.
Poki_rat at 11:33PM, Oct. 17, 2009
(O O) Oh wow. Maybe I'll read this.
tookye at 5:51PM, July 13, 2009
WEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE...*cough* *cough* *cough-cough* *Couaurhhowphh* *Couaurhhowphh-couaurhhowphh* *Couaugheerrraahhowfffoorrrrrraoouuaauugghhtt* *phhhtttoouuaugh* sorry-sick with hairballs.
cru at 3:53PM, June 2, 2009
Future movie poster ;3
Goumranthrandar at 8:50AM, June 1, 2009
Ahh, it's when cartoonists attack!!!!
harkovast at 7:27AM, May 21, 2009
Pure awesome!
PB Maxx at 4:25PM, May 19, 2009
Looks like John finally grew a pair!
draconia11 at 4:22PM, May 19, 2009
cool. Love the inking. It is awesome!


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How to make lemon cake taste like lemon
- b
- Birmingham Apr 3, 2010 06:10 PM
I made a "Lemon Chocolate Marble Cake" from a Hershey's Cookbook. I was sneaky and copied it at the store; since my husband was my partner in crime and helped me make doublecheck the ingredients, I'm fairly certain I got the measurements correct. But the lemon cake part doesn't taste like lemon at all. It called for 2tsp grated lemon peel and 1/4 tsp lemon juice. I added all the peel I could get off my lemon which was a little less than 3 tsp and 1/2 tsp because 1/4 tsp seemed like a crazy small amount. Could it have been 1/4 cup and I made a big mistake in writing down the recipe?
The cake tastes good, though, as a regular marble cake. Just no lemon flavor. (Unfortunately it stuck to my new Bundt pan, so it looks awful. Good thing we weren't expecting any guests for Easter dinner. Don't understand why my Pam for baking didn't work this time--but the interior of this Nordicware pan is off-white, so I couldn't see the Pam as well as I would on a dark pan.)
I'm not a baker and don't feel comfortable changing amounts on my own, so I don't know how to increase the lemon flavor without something going wrong. Any help would be appreciated since I would like to try this again--with a heavier coating on the pan!
If the cake baked up ok, I would just add some pure lemon oil - Boyajian makes a fabulous one. It really boosts the lemon flavour in anything without affecting the baking properties. A tsp. of the stuff will make a huge difference.
re: Nyleve
Where do you get that lemon oil? Would a Whole Foods carry it? We're kind of limited in Birmingham on exotic groceries, but our relatively new Whole Foods has helped a lot. Now I wish we could get a Trader Joe's...
re: Birmingham
I just looked online and saw that Boyajian is sold at Costco--we have one here but I don't want to join just to get the oil. Giada di Laurentis has a recipe on the Foodnetwork that calls for lemon oil and her recipe for it is 1/2 cup extra virgin olive oil with the zest of one lemon. Is that the same at the Boyajian lemon oil?
re: Birmingham
Can you find a friend who belongs to Costco to pick up the lemon oil for you? It is as wonderful as everyone says, and it seems to keep forever in the fridge. Contrary to what Nyleve suggests, I use only four or five drops of the oil per recipe, not even 1/8 teaspoonful (this is in addition to whatever juice or zest the recipe calls for, but then skip any lemon extract called for). The essential oil is very potent, more so than lemon extract, and much more so than lemon juice. But it will turn your lemon cakes, tea breads, and pies into extraordinary delights. Use a light hand until you find your comfort zone.
I don't believe the Boyajian oil is the same as Giada's recipe. As I understand, the Boyajian essential oil is only the oil from lemon peels, not zest steeped in oil. You know when you zest a lemon how there's a spritz in the air? That's the oil being lost. Microplanes do a better job of capturing the oil, I think. Alternatively, try to zest over the dish or drink you're working on so some of the oil settles into it.
re: nemo
Thanks--olive oil didn't sound like the right thing to add to a cake! So if the lemon part of the marble cake is only 2/3 cup of batter, do you think 4-5 drops would be right? And still do the 2 t of zest? I don't think the 1/4 t of lemon juice is necessary as it wasn't enough to do anything at all.
re: Birmingham
For such a small amount of batter start with 4 to 5 drops. You can take a tiny taste to see if the lemon comes through. As the old saying goes - you can always add more, but you can't take away.
re: Birmingham
I've seen Boyajian oils at Whole Foods. They have an intense but natural flavor.
re: Birmingham
Honestly don't know if WF would carry it, but you could probably get in from some online source. I live in Canada, so my sources are pretty different. Strangely enough, I've picked it up at a discount outlet - Winners - which is similar to TJ Maxx or Marshalls. But I've also gotten it at a shmancy gourmet shop. The oil is entirely natural and much nicer than extract. It adds a real jolt of lemon flavour without the bitterness that would be present if you added more zest.
re: Nyleve
I guess this is right -- I like bitterness so I'm happy adding more zest, but I'm sure some people would not like it.
re: Nyleve
Nyleve, do you mind divulging which stores exactly in your locale carry the Boyajian oil? From what you describe it sounds like a very nice addition to the pantry. You might be able to guess from my username that I am extra enthusiastic about this.
Thanks in advance!
re: tarteaucitron
I've gotten it at Winners in Peterborough - but they don't always carry it. If they do, it's in that section where they put all the olive oils and vinegars and stuff. And I've bought it at a place called Herma's Fine Food and Gifts which is a shockingly well-stocked store on Highway 28 just north of Port Hope. They carry an amazing selection of cheeses, tableware, chocolates - the works. Totally have no idea how they survive in the middle of nowhere, but they must have a devoted clientele.
re: Nyleve
Oh. It looks like your locale is a bit further away from mine than I thought. Herma's sounds like a wonderful store to stop by, though, in case I happen to be in that area. Thanks for the tips still!
re: Birmingham
www.barryfarm.com lists it under candy flavorings.
re: Nyleve
Most of the "lemon" flavour in lemon desserts comes from the lemon zest, not from the lemon juice. Dial up the zest for more flavour.
I'm going to guess it was supposed to be 1/4 cup lemon juice, since 1/4 teaspoon lemon juice is not going to be anything you can taste. Or perhaps it could've been lemon extract?
I like things tart, so often with lemon-flavored things I try to add as much lemon flavor as possible to up the lemon factor. You cannot always just add more juice -- it depends on the recipe, and the juice tends to lose some of its flavor when it's cooked. But you can almost always add more rind, so that's what I do -- I add a lot of rind. If you tell us the recipe maybe also we can give more ideas.
Keep in mind, too, that chocolate is a strong flavor and to make a chocolate cake taste lemony you have to use quite a bit of lemon. I have made a chocolate cake where I boiled an entire lemon for several hours and then pureed the whole thing (got this idea from Claudia Roden's orange-almond cake recipe), and that worked very well. The cake was nice and lemony.
As for the pan try buttering and flouring. It does add more calories but it works better.
re: visciole
Okay, one thing I haven't figured out yet with Chowhound is where I'm supposed to post replies. (I flunked making outlines in school--when you had to write a paper but make an outline of it first. Still don't get it.)
I made my husband stop by at Cracker Barrel so I could check the "Hershey's Recipe Collection" cookbook for the "Chocolate Lemon Marble Cake" recipe--and I was right: it really does call for only 1/4 tsp lemon juice and 2 tsp grated lemon peel. What you do is make a batter with vanilla as the only flavor, remove 2/3 cup and add Hershey's cocoa, sugar, water and some baking soda. Then with the rest of the batter--and it has to be about 3 cups I'd say--you add the lemon juice and zest. But that's just nuts to think such a small amount of lemon juice would give the cake a lemon flavor. Being new to cake baking, though, I didn't want to mess with the recipe much and was only brave enough to add 1/2 tsp instead of 1/4 tsp.
The other odd thing in the recipe is that it says to take this "lemon" batter and drop spoonfuls into the bundt pan. Well it's not thick enough to drop by spoonful--you just have to pour it in the pan and then add the chocolate batter by spoonfuls. It came out a bit on the small side; that is, it didn't rise like the Hershey's Perfectly Chocolate Chocolate Cake does. But it did come out moist and very good--just don't tell anyone the white part is supposed to be lemon.
So I'll look for this lemon oil and try a tiny bit of it in the cake. My other thought was just to make a lemon cake mix and a chocolate cake mix and use half of each, maybe making cupcakes with the rest.
Thanks for your help!
re: Birmingham
What is the liquid in the recipe? You might be able to substitute some lemon juice for it.
re: visciole
Here's the entire recipe so you can see it--not written exactly the way it is in the book but in my shorthand way--but the amounts are correct.
Chocolate Lemon Marble Cake from "Hershey's Chocolate Collection"
(photo showed it as a Bundt cake drizzled with chocolate)
1. Stir in a large bowl:
2-1/2 c flour
1-3/4 c sugar
2 t baking powder
1 t baking soda
1/2 t salt
2. Add:
1/3 c butter or margarine
1/3 c shortening
3 eggs
1-2/3 c buttermilk or sour milk
2 t vanilla
Mix on medium speed for 3 minutes
3. Stir together:
1/3 c cocoa
1/3 c sugar
1/4 t baking soda
1/4 c water
Blend into 2/3 cup of the vanilla batter from above.
4. Blend into remaining batter:
2 tsp freshly grated lemon peel
1/4 t lemon juice
5. Drop spoonfuls into prepared 12-cup tube or bundt pan, greased and floured. [As I said previously, it doesn't "drop": you just have to pour it in the pan. Then add chocolate spoonfuls on top. Swirl with knife or metal spatula to create marbled effect.
6. Bake at 375 degrees 35-40 min. until wooden pick comes out clean. Cool 15 min. Remove from pan to wire rack and cool completely. Glaze with Cocoa Glaze. [Didn't copy the glaze recipe.]
re: Birmingham
Well, it's made more complicated by the fact that you're supposed to divide the batter and make part of it chocolate. But if this weren't the case, I'd try using the equivalent amount of dried buttermilk (Saco brand is great), which you sift into the dry ingredients, and then I would use maybe a cup and a third of water and a third a cup of lemon juice. Seems like there's plenty of sugar to handle the extra lemon. I'd probably also add more zest, but I'd taste the batter and see. I know, raw eggs, but I often taste the batter anyway.
Keep in mind I'm the type who enjoys experimenting with baking -- I know many people do not! I like a challenge and don't mind eating the results even if they're not perfect.
re: Birmingham
After seeing the recipe, I'm going to say I th ink the addition of 1/2 teaspoon of Boyajian's lemon oil OR 1 1/2 teaspoons of lemon extract will be all you'll need to make the batter appropriately lemony.
Lemon and dark chocolate are a great combination, imho. One of our favorite desserts is a Lemon Tart that has bittersweet chocolate spread on the baked crust before filling.
re: Birmingham
I think the recipe is wrong. I think at those proportions it should be lemon extract, not juice.
re: milklady
Does lemon extract have a natural lemon taste to it? I just saw some at the store tonight and wondered if I should try it. And 1/4 tsp makes sense for this recipe?
re: Birmingham
I don't like it, compared to using lemon juice/zest/oil and 1/4 tsp won't add anything to the lemon taste. The oil is your best bet for a real whammy of lemon flavor, juice or zest in the batter, or a lemon glaze that's allowed to soak into the cake.
re: rainey
Actually the flavors work well together. Yum.
re: rainey
I love lemon and chocolate together but now that I think of it, the first and maybe only time I had it was when in Siena I had a gelato combination of chocolate and lemon that was absolutely heavenly. I don't know what it is about gelato that it worked perfectly--think it would be unappetizing to combine chocolate ice cream and lemon sherbet. Guess because they were both of the same creamy texture.
I hadn't thought of it before, but I'm not sure I've had the combination since--just chocolate and orange which I love too (esp. World Market's chocolate orange rolled wafer cookies). Maybe I'm trying to recapture that taste I had years ago in Italy...
re: Birmingham
I love the combination of dark chocolate bars with sizable chunks of candied lemon peel or candied orange peel, and am always wondering why there aren't more confections with a similar pairing.
For me, the taste for the citrus-chocolate combination was introduced way back through Jacob's orange-flavoured chocolate bars.
re: rainey
I agree, rainey - the very idea of lemon and chocolate together is completely offputting to me. MAYBE white chocolate, but milk or dark, never. As a kid, I never liked black and white cookies much, because the local bakery use a lemony-flavored cookie. I tend to agree with visciole that the recipe probably meant 1/4 cup juice, or 1/4 tsp oil or extract.
re: rainey
I really like it. If you enjoy chocolate with fruit -- orange, raspberry, etc. -- it's actually quite an easy leap to chocolate with lemon. Two strong flavors that taste great together! But the lovely thing about cooking is that you can modify anything to your own preferences.
re: visciole
Yup! I can see that. ...but I still just can't make the transition. No matter. Just cause it might not work for me is no reason for others not to enjoy it.
I like them both exceptionally well, of course, and I guess I'd like to have the clean fresh flavor of lemon be lemony and the dark full flavor of chocolate be chocolatey. ::shrug::
Anyway, hope the OP works out her/his dilema.
re: rainey
I'm not very fond of the lemon/chocolate combo either. It's not very often used, although I have seem chocolate wedding cakes filled with lemon curd. Bittersweet chocolate is better with lemon than other chocolates, but give me orange or raspberry with chocolate, even pineapple, anytime.
The Hershey's recipe looks suspiciously like some of their cake recipe bases.
I'm just wondering if the lemon flavored batter in this recipe is just suppose to be a hint of lemon, rather than something stronger, as if meant to be that way. 1/4 tsp lemon juice and 1 tsp zest is nothing for flavoring.
I just found a Sara Moulton Cooking Live show cake, recipe courtesy of Nick Malgieri, called German Chocolate Marble Cake, baked in a tube pan, containing bittersweet chocolate rather than cocoa, but also containing 4 Tbsp lemon juice and 1 tbsp zest. It is very rich, lots of butter and eggs and some rum as well:
If the OP uses her Hershey's recipe, she's got some good suggestions for brightening the lemon flavor.
I made an absolutely delicious lemon cake for my father-in-law's wedding cake last month. It was a complete improvisation on another recipe, but turned out *really* well and was the favorite, even with the die-hard chocolate fans.
I used a basic Crazy Cake recipe (all over the web--also called wacky cake and a few other things). That's my favorite chocolate cake recipe ever, by the way, and it astoundingly easy to make.
Obviously, I didn't add the cocoa powder when I converted it to a lemon cake recipe. I made the recipe as stated, but I omitted the cocoa powder and replaced it with flour. I added 2 T of King Arthur's Lemon Powder (available here http://www.kingarthurflour.com/shop/i... ), and the zest of one lemon (straight off the tree in the back yard). Bake as normal.
I torted the cakes, and made a soak of simple syrup and lemon juice. I have no idea what the ratios were, I just tasted it until it tasted right. Bright and lemony but not too tart.
Squirt each layer (except the very top) liberally with the lemon soak. I just used Italian meringue buttercream between the torted layers. I wouldn't use anything that would compete too much with the fabulous and bright lemon flavor.
It was *good*. Really, seriously good. It actually tasted lemony, unlike every other lemon cake I've had!
For staters, you lemon might have been really, really old.
I can usually get 4 or 5 tsp of lemon zest off of a fresh lemon (and I do keep a Meyer Lemon tree on my solar porch.
Also, I always grate my lemons with a very fine grate onto the sugar that will go into the recipe...that way I keep the essential oils. To be even more a#al i then use more sugar that will go into the recipe to wipe off the grater.
At pot lucks (Pure, unadulterated boasting here) my lemon meringue pies arrive and are eaten before the salads by those in the know.
I adapted Julia Child's "Reine de Saba" recipe into a chocolate-lemon cake, using the whole boiled lemon I mentioned above. It's a French-style cake with very little flour, some ground almonds, and only egg whites to rise it, and the variation I made created a very lemony flavor. If this interests you I can post the recipe later. But I emphasize it is NOT a traditional high American style cake, it's a flat, rich, and creamy French-style cake.
Thanks everyone for your advice. I'm going to get the Boyajian lemon oil one way or another and give that a try. (I've got an email into our local Whole Foods as well as a store up in Chattanooga where we're going tomorrow to see if they carry it.)
The cake still tastes very good and moist and reminds me of a marble cake I had as a kid--was it Sara Lee? So for those of you who don't like the idea of lemon and chocolate, you might want to try this recipe anyway.
Happy Easter!
re: Birmingham
I'd glaze it. if you put the zest right on top of the cake, you'll smell and taste it more. Some finely grated lemon zest, lemon juice, and powdered sugar until it looks like the right consistency. Poke holes in the cake and drizzle over.
re: jvanderh
You know, that might be the best idea of all. We just finished the rest of the cake tonight and it has grown on me. It's a pretty good cake with the slightest lemon flavor (or is it just because I know it's supposed to be lemony?).
I'd still like some chocolate on top, but if I first poke holes and do a lemon glaze, I could add some chocolate drizzle after it's completely cooled.
I like this idea also because I haven't been successful in locating any lemon oil.
(And for the person who said to put lemon curd between the layers: it's not a layer cake, it's a bundt cake.)
I would use a lemon curd filling between the layers. Even better, cut the 2 layers in half and put lemon curd filler in between all the layers except the top. Make the lemon curd the curd you can buy in the bag isn't that flavorful.
It's entirely possible that the original recipe you copied and double checked was in fact transcribed incorrectly at the source. I'd try it with 1/4 cup lemon juice. 1/4 teaspoon won't even flavor a cup of water.
How did you guys successfully find the lemon oil at Costco? I just went online and searched. 'Boyajian' got no returns. "Lemon oil" got no returns. [grumble] Before I waste a few hours of my life driving down to my local Costco (in Culver City, California) I'd love to know if it's carried there.
re: santamonica811
Costco's online stock diverges a great deal from what they sell in their stores. Your best bet is to call the Culver Costco and ask, because inventory varies from store to store as well. They will have an inventory binder at their customer service desk and will be able to look it up for you. I have done this before.
do a lemon glaze. juice fresh lemons and measure juice. then measure plain old granulated sugar and mix about double sugar by volume with the juice in a little bowl. the sugar will not dissolve right away, all you have to do is stir the glaze once in a while at room temp over a half hour or so until the sugar is completely dissolved and the glaze is clear. now drizzle the glaze over the entire cooled bundt cake, including and especially the center hole. many folks take a skewer and pierce the cake in several places for better syrup penetration, equaling better flavor, prior to applying the glaze. so easy your great grandma could do it a couple of times a week. the bonus is the cake looks shiny and "finished" rather than homey, matte and fuzzy around the edges. you may now garnish it further with sieved powdered sugar and berries, mint leaves, etc if you wish.
your bundt pan just needs to be broken in. make lots of buttery pound cakes and wash by hand w/o detergent, and let it season by itself, similar to breaking in a new cast iron pan.
re: soupkitten
Since I like the chocolate glaze on the cake, what do you think if I did your lemon glaze all over and then added some drizzled chocolate later? Would that be awful?
re: Birmingham
If you like lemon and chocolate, which it seems you do, then go for the drizzle for a nice presentation. The glaze will soak in somewhat anyway, just leaving a bit of a shine to the surface of the cake, and the chocolate drizzle will finish it off with a flare.
re: bushwickgirl
Okay, I've got a plan now--all I need is an excuse to make a cake again! :-)
Thanks everyone!
re: Birmingham
yup, i'd try it as BushwickGirl suggests. please report back on how you liked the results, lots of folks may want to try the recipe themselves, and besides, we're all rooting you on! :)
re: soupkitten
As soon as I sent my reply about needing another excuse to make a cake, I got an email from a local convent inviting us to an event on Sunday. I replied that we'd be happy to come--and would they like a cake?
Now I'm just trying to figure out how to give the nuns the cake with a piece missing. ;-)
re: Birmingham
Nuns can be very forgiving.
re: bushwickgirl
Okay last question to bushwickgirl, soupkitten, and jvanderh: I'm going to try this cake again tomorrow and will glaze it with lemon and then drizzle with chocolate--BUT do you think I should do anything different with the cake itself? I mean, how much lemon zest and juice do you think I should add to the cake--or will the lemon glaze take care of that? Should I eliminate the 2t of zest and 1/4t of juice and just put all the lemon I've got into the glaze? (Had a hard time finding decent lemons this week.)
re: Birmingham
My take is definitely don't skip the zest, skip the lemon juice since lemons on the market are maybe not so great right now (I don't see how that small amount can add any flavor, anyway) and do the glaze for sure.
I would use 1 tsp of zest for each cup of batter to be used for the lemon cake, so that's 1 tbsp total of zest, based on your estimation of three cups of batter left, after removal of the 2/3 cup for the cocoa.
Hope you have success with this cake and enjoy.
re: bushwickgirl
Ho hum...I made the cake again and was really excited about it. The batter tasted great! (I have no fear of raw eggs.) And while it was baking I made the glaze which tasted like lemon candy. But after letting the cake cool and turning it out, once again it stuck--all around the center ring. I thought I had greased and floured it like crazy this time, but apparently not enough around the center. (I had taken back the heavy Nordicware Bundt pan because it seemed like the cakes were getting too dark--but at least they came out clean! This lightweight, light colored one is driving me crazy and I wish I'd kept the first one.)
Anyway, I just finished glazing it--and kind of wish I'd left the zest out because the cake now looks a bit hairy with lemon zest. ;-)
In my discouragement, I now don't feel like bothering to make a chocolate drizzle, but tell me if this sounds crazy: I thought about dusting it with a combo of confectioner's sugar and unsweetened cocoa. The glaze is SO sweet, I didn't really want to add to it--but I'd like just a little touch of chocolate to go with the chocolate swirl inside.
Thanks for your help...but I'm wishing I hadn't blown this beautiful day in Birmingham by spending it in the kitchen. Told my husband he's taking me out when he gets home from work today. :-)
re: Birmingham
"cake now looks a bit hairy with lemon zest. ;-)" Whoops, funny.
Normally lemon zest is so fine you would barely notice in the baked cake. Did you grate the lemon zest finely on a box or microplane, or did you use a zester?
A zester is a short-handled tool with a row of small, sharp holes in the end; you run it down the side of the lemon from stem to stern and the result is fine long shreds. Those shreds would definitely make the cake appear hairy.
Maybe just skip the chocolate, you're got enough going on, and it is a marble cake anyways, which will look nice when cut into.
re: bushwickgirl
I have a microplane--but it's not the zest in the cake that stands out, it's the zest in the glaze.
Since I didn't hear from anyone--and I"m an impatient person which is probably why I'm not cut out to be a good cook or baker--I went ahead and did the dusting of cocoa/conf. sugar. Not exactly a work of art. My husband should be home in about 40 minutes--waiting for him to come home and try it with me. (Then we'll decide whether to share it with the nuns or not. I'm guessing one of them could make a better cake.)
But I have to say I LOVE the lemon glaze. I spilled a bunch on the cutting board as I was glazing the cake; not liking to waste it, I grabbed a piece of Walker's shortbread and let the glaze soak into it. Pretty good. ;-)
re: Birmingham
Ooooh! "zest in the glaze " that would be a thing! Ah, think of it as a signal to the nuns as to what type of cake it is.;-)
"Then we'll decide whether to share it with the nuns or not." Are you also going to share it with the nuns if it's so good you can't bear to give it up?
Hope the cake great, let us know, have a good weekend.
I use the dried lemon zest from Spice House (Penzey's carries it too) and reconstitute it in lemon juice instead of water. I make the Barefoot Contessa lemon poundcake quite often and this is my go-to trick for a really lemony cake.
Okay, everyone, I made the cake again today and as I said in a previous post, it still stuck to the pan but not as bad as the first time. The only thing different I did to the cake recipe itself was put in 1T of zest and no juice.
But per soupkitten's recipe above, I made a lemon glaze--and may have overdone it. I had a cup of glaze and put just about all of it on the cake (what spilled I soaked up with a Walker's shortbread cookie ;-). Instead of a chocolate drizzle on top, I dusted it with a mix of confectioner's sugar and Hershey's cocoa. Not beautiful but it already wasn't beautiful with the center having stuck to the pan.
When my husband got home from work, we tried it. VERY moist--maybe too moist because the center kind of crumbled when I sliced it. Think it's because it was missing it's protective outer layer (sounds like something from a nature documentary). But my husband loved the moistness and the strong lemon flavor. He also liked the cocoa powder dusting--but it made me choke several times. (I always choke on powdered sugar.)
I thought it was good, but with the amount of time spent on it and it not being perfect, the next cake I'm baking is going to be Hershey's Perfectly Chocolate Chocolate Cake which has not failed yet--although I haven't made it in this new pan!
Thank you all for your help. I've never done this before--seeking help on a forum--and you've opened up a whole new world to me. Believe me, I"ve got a ton of recipes I could use help with, so you'll be hearing from me again!
Oh--almost forgot to add (for Bushwick girl): yes, I had wondered what I'd do if I liked the cake so much I wanted to keep it, but both my husband and I are okay with giving it to the sisters. They'd be too nice to tell me if they didn't like it. :-)
re: Birmingham
I have to say that I am impressed by your tenacity - unless a recipe really strikes me in a special way, I rarely can be bothered to try to work the kinks out and, instead, just go make something else. So - good for you for trying. On the other hand, there are some recipes that just aren't that great and really aren't worth the expense and time it takes to do them over and over again. Move on to something else. Just because it was developed by Hershey's doesn't mean anything. I know, because I've developed recipes for companies before and - although I hesitate to admit it - some of them aren't fantastic. You just get it to a point where it sort of works and say you're done. There are recipes I've come up with in my dark past that I'd like to take back.
re: Birmingham
thanks very much for the play by play follow-up on this recipe. your follow-up posts will be so valuable for people with similar questions in the future, or people who want to make the exact hershey's recipe you tried. thanks!
i'm glad you liked the glaze, but it sounds like for this cake recipe it didn't accomplish that home run you were going for. :( just fyi for next time, i've never used lemon zest in the glaze, *only* fresh lemon juice and sugar, so maybe if you ever wanted to try it again, omit zest from the glaze & put the zest straight into the batter & the cake will look a little smoother. i also like this glaze on a simple lemon pound cake like this one,
or an angel food cake or sponge cake (& your putting it on short bread sounds great!). maybe you can use the lemon glaze in another recipe you find in the future. welcome to the home cooking forum btw, everyone is so nice and helpful here-- though i'm kind of more of an occasional visitor myself, i've learned all kinds of things from these fine folks.
re: soupkitten
Oh--so I wasn't supposed to add zest! That makes more sense as far as the furry look the cake took on. :-) One thing that I discovered the next day: the dusting of cocoa/confectioner's sugar had soaked into the cake because of all the glaze and it looked nicer than before, kind of like a big cocoa donut. I sliced another piece to try and it held together better and tasted better all around--and no choking on the powedered sugar/cocoa. So I guess I should have waited a day to try it. I haven't heard yet from the sisters as to what they thought of it.
The color theme of the big celebration at the convent was white and red. Now I want to develop a bundt marble cake of vanilla and strawberry and present it to the sisters next year! I might be emailing for help on that...
re: Birmingham
Not sure why it came out hairy. I just scrutinized some lemon glazed muffins I made and they're not hairy. I do powdered sugar, lemon juice, and very finely grated zest (finest side of a box grater, grate very, very gently, taking off only the thin yellow layer). Lemon juice doesn't have a lemony smell-- it's in the zest.
I, too, admire your tenacity!


text:
Control.IsInputChar Method
Determines if a character is an input character that the control recognizes.
Namespace: System.Windows.Forms
Assembly: System.Windows.Forms (in System.Windows.Forms.dll)
'Declaration <UIPermissionAttribute(SecurityAction.InheritanceDemand, Window := UIPermissionWindow.AllWindows)> _ Protected Overridable Function IsInputChar ( _ charCode As Char _ ) As Boolean
- charCode
- Type: System.Char
The character to test.
Return ValueType: System.Boolean
true if the character should be sent directly to the control and not preprocessed; otherwise, false.
Call the IsInputChar method to determine whether the character specified by the charCode parameter is an input character that the control wants. This method is called during window message preprocessing to determine whether the specified input character should be preprocessed or sent directly to the control. If IsInputChar returns true, the specified character is sent directly to the control. If IsInputChar returns false, the specified character is preprocessed and only sent to the control if it is not consumed by the preprocessing phase. The preprocessing of a character includes checking whether the character is a mnemonic of another control.
- UIPermission
for all windows for inheriting classes to call this method. Associated enumeration: AllWindows value of UIPermissionWindow.
Windows 8.1, Windows Server 2012 R2, Windows 8, Windows Server 2012, Windows 7, Windows Vista SP2, Windows Server 2008 (Server Core Role not supported), Windows Server 2008 R2 (Server Core Role supported with SP1 or later; Itanium not supported)
The .NET Framework does not support all versions of every platform. For a list of the supported versions, see .NET Framework System Requirements.


text:
November 27, 2014
LAS VEGAS (AP) - More Britons may be heading to Las Vegas this
British Airways says it is adding a new nonstop daily flight between McCarran International Airport in Las Vegas and London's Heathrow Airport. The service will begin in late October.
Airline officials say they consider Las Vegas a growth opportunity for the company, despite the slowdown in the tourism industry. British Airways flies daily flights to the U.K. from 18 other U.S. cities.
Las Vegas tourism officials welcomed the news. Visitors' bureau vice president Cathy Tull says the flight is a result of a decade of work to bring British Airways to the airport.
British Airways says roundtrip fares in will start at about $460, plus fees and taxes.
Copyright 2014 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
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Top Stories
- Shoveling snow causes serious threat to health
- Nor'easter prompts power outages, school closures 8
- Three people now charged in Catie Miller case 1
- Crown, defence make final arguments in N.S. fisherman's murder trial 1
- Moncton man charged with attempted murder in alleged attack on taxi driver
- Ebola vaccine trial underway in Halifax as first participants are injected 1
- Truckers worried about new Bay of Fundy ferry's capacity 1
- N.S. politicians at odds over blocked energy rate cut 3 1
- Halifax police seek Good Samaritans who helped in battle over Taser 1
- Halifax police investigate report of shots fired at pedestrian


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Mountain view. Hearth of Dilijan, Armenia! Plenty of living space 4 bedrooms 2 bathrooms Kitchen Sleeps up to 10 people Large yard Small pond with a live fish .Playgrouand for children Fireplace Outdoor kitchen, tennis table Plasma sat. TV Free Wi-Fii Private parking Enjoy and relax in a magnificent mountain view Takht House located in a hearth of Dilijan, Armenia! …see more
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For those who wish to rest at Jermuk Moscow Resort, we offer comfortable standard, semi-luxury and luxury suits (with 1, 2 and 3 rooms) furnished with all amenities, as well as a suit for the newly weds. Staying at the resort includes 3 meals per day at the local cafete • Conference room for seminars and meeting • Health treatement • 24/7 hot and cold water supply …see more
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Individuals and Cultures
The past Sunday's NY Times Book Review has a review of a book by Anne Harrington called The Cure Within: A History of Mind-Body Medicine. Its interesting in its own right, directly relevant to a course I'm currently teaching, but connects in interesting ways to some other things bubbling around as well. The book is reviewed by Jerome Groopman, a cancer specialist, who writes ....
The overriding theme of this course is an
exploration of the nature of scientific knowledge in the context of the
realist/constructivist controversy in the philosophy of science. It
will seek an accommodation between realism and constructivism. Further
topics include evolution, complexity and emergence, the brain, and
science as story telling as they bear on the overriding theme.
Phil 310 = Bio 310, Spring 2008, Tuesdays, 1-3:30
"Sing now, O Muse, of the recessive mutation on my fifth chromosome! Sing how it bloomed two and a half centuries ago on the slopes of mount Olympus…Sing how it passed down through nine generations, gathering invisibly within the polluted pool of the Stephanides family. And sing how Providence … sent the gene flying again…" (p 4).
Biology 103
2000 Second Web Report
On Serendip
Narrative is determined not by a desire to narrate but by a desire to exchange. (Roland Barthes, S/Z)


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Select () or exclude () categories to narrow your recipe search.
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1/8 Photos of Kale With Caramelized Onions and Garlic
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A quick and simple side dish made with an amazing vegetable.
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Servings Per Recipe: 4
Every recipe, menu, tip and how-to is right here, at your service.


text:
People News
Sylvester Stallone grief-stricken, asks for privacy
By April MacIntyre Jul 16, 2012, 18:32 GMT
Sylvester Stallone is devastated over his son Sage\'s death © David Gabber / PR Photos
Actor Sylvester Stallone has tragically lost his first born son Sage. The actor and his ex wife Sasha Czack are both in mourning for the young man who was anticipating a wedding andhad many creative projects in the works.
Sage was found dead on July 13.
The couple had two children, Sage and Seargeoh Stallone. Seargeoh was found to be severely autistic by age three.
Stallone contacted Harvey Levin and TMZ to share his only press statement thus far:
"When a parent loses a child there is no greater pain. Therefore I am imploring people to respect my talented son's memory and feel compassion for his loving mother Sasha."
Sly goes on to say, "This agonizing loss will be felt for the rest of our lives," adding, "Sage was our first child and the center of our universe and I am humbly begging for all to have my son's memory and soul left in peace."
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Further Reading on M&CSylvester Stallone Biography - - Sylvester Stallone Movies -
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Peanut Butter Wolf, founder of the legendary Stones Throw Records, has presided over some of the most important releases and moments in modern hip-hop history. Recently, a Kickstarter-funded documentary, Our Vinyl Weighs a Ton, was released about his iconic mecca of underground hip-hop beats. It h ... More >>
Rise and shine, beat freaks ... It's the first day of Winter Music Conference and Miami Music Week! That means the next nine days will be loaded with non-stop uhntz-uhntz from sunset to sunrise and over 300 pool parties, EDM cruises, and celebrity bashes to crash. Before you start making plans t ... More >>
Welcome to the weekend, friends. Oh yeah, it's Thursday. (Don't worry. You did not fall into an art- and booze-induced coma. Yet.) We here at Crossfade simply prefer to get the party started approximately 24 hours earlier than usual during Art Basel Miami Beach. Why? Partly because we're still dru ... More >>
Sure, there's plenty of art to be seen during Art Basel Miami Beach, er, Art Basel in Miami Beach. But, let's be honest: You're in Miami. You aren't looking to spend your entire day at the convention center or inside some tent. You want to make irresponsible decisions once the Miami sun goes down. ... More >>
Who will survive Ultra Music Festival, Winter Music Conference, and Miami Music Week 2013? With UMF becoming a two-weekend behemoth and WMC/MMW turning into a ten-day smackdown, the month of March in the MIA has officially become an insane EDM endurance test. And here is the most important rule: Do ... More >>
With the kickoff of Winter Music Conference and Miami Music Week just a little over seven days away, our anxiety has reached an all-time high. Only Election Day voting lines throughout South Florida, it seems, are longer than our WMC Party Guides, and that's becoming increasingly difficult to handle ... More >>
TenDJiz is a Russian-born producer and engineer in Miami on an Extraordinary Ability in the Arts visa. He owns a studio on Miami Beach, and he's the mastermind behind an awesome mixtape series that mashes Soviet jazz instrumentals with American hip-hop. The first two releases were De La Soulviet, ... More >>
Last year, when Frank Ocean's Nostalgia, Ultra and The Weeknd's House of Balloons dropped within weeks of each other, critics and music fans celebrated the arrival of a fresh movement in R&B. Though the moods of those recordings differed considerably, they were both remarkably self-assured an ... More >>
Back in the day (circa 1998), an underground rap slab hit the streets and it was called Mos Def & Talib Kweli Are Black Star. The duo behind this record -- Black Star, consisting obviously enough of Brooklyn MCs Mos Def and Talib Kweli -- took its core concepts (and its name) from Marcus Ga ... More >>
Photo by Lex HernandezRemember when Diplo played a secret set at Bar?Over the last year and a half, few Miami venues have impacted the local scene as significantly as 14th Street's Bar. After taking over the space formerly occupied by PS14 and setting up a replica of New York City bar Max Fish ... More >>
Growing up in suburban White Plains, New York, during the early '90s, Matisyahu (born Matthew Paul Miller) was a pretty average teenage kid. He watched a lot of MTV. He listened to De La Soul and A Tribe Called Quest. And he smoked some weed. The son of liberal, social worker Jewish parents ... More >>
By now, Black Bobby's a recurring character here on Crossfade. Last month we caught him on "Miami Ave," and before that he was sparking a mini-war in our comments section with a Waka Flocka Flame dis. But if he shows up often here, it's because he's been hustling hard releasing mixtapes and ... More >>
via facebook.com/agapefeaturingnadiaharris1Nadia HarrisNadia Harris, lead singer of the local band Agape, is without a doubt one of the city's best female vocalists. An effusive, instantly likeable live performer, Harris switches between a reggae croon, a soul wail, and any number of other flexib ... More >>
Crossfade looooves the Florida Room and its hidden, Art Deco, '30s-gangster vibe. Sure, the cocktails are expensive but 1) they're delicious (especially if someone else is buying), and 2) you can always perfect the cheapskate's art of pre-gaming and then treating yourself to one or two, to be sip ... More >>
The best DJs dig deep into the sounds they're spinning. And that doesn't mean just the the components of a given track - the structure of the beat, the motion of a melody, the drive of a bassline, and so on. No, the best want to know where a song comes from, be it who did what and why, or the whe ... More >>
Hoc n' PuckyMiami events devoted to quality hip-hop may take a little digging to find, but they're there. If you've found them, you're probably already familiar with the circuit of weeklies and one-offs put on by IAmYourVillain. If not, get schooled on Wednesday, April 14 at the Standard, when the l ... More >>
I like Rilo Kiley. I can't help but groove to their country-inspired brand of indie rock loosely influenced by Straight Outta Compton, De La Soul, and The Beastie Boys' Paul's Boutique. I find vocalist Jenny Lewis's quirky, choppy, and occasionally incomprehensible lyrics and pleasantly girl ... More >>
MC, community activist, and Kendall native, Brimstone is serious about the history of Miami's hip-hop culture
WMC samples the vitality of vinyl
"Theyre throwing us out two weeks before Christmas"
Devour a buffet of excellent music at the Langerado Music Festival
Ice Age
DJ Snowhite is more than just a pretty face
Another band from Monterrey is out to conquer the world
Determine your electronic destiny: Paradise or Mekka
The Sugar Hill Gang and the label that made them famous
Product placement comes to adult videos ... hey, watch where you put that thing!
Handsome Boy Modeling School, Calypso at Midnight!
Yat-Kha; Dres


text:
Elected in 1977
"For contributions to environmental science and to
diving physiology and technology."
CHRISTIAN J. LAMBERTSEN, a distinguished scientist, medical doctor, inventor, environmentalist, pioneer in undersea and aerospace medicine, and professor at the University of Pennsylvania School of Medicine for his entire adult life, died on February 11, 2011, at the age of 93. He excused himself from daily activities at the university only in the past several years, when he was forced to slow down because of physical incapacitation. He was held in especially high regard by the U.S. Navy SEALs, who considered him a friend, mentor, and "Father of U.S. Combat Swimming," a title he very much appreciated.
Dr. Lambertsen received a B.S. degree from Rutgers University in 1938 and his M.D. degree from the University of Pennsylvania in 1943. His extraordinary lifetime of accomplishments began during involvement with the Office of Strategic Services (OSS) during World War II when, as a 23-year-old medical student, he presented his invention of a self-contained underwater swimming apparatus. Once developed, it was called the Lambertsen Lung and eventually the Lambertsen Amphibious Respiratory Unit (or simply LARU). The LARU would enable a well-trained swimmer to work bubble-free underwater and thus operate around


text: Guest post by Cara Rosenbloom, RD October is my favourite month – pumpkins, autumn leaves…and trade show season. My trick-or-treating came early today as I opened my bag to trial-sized samples of everything from cereal to soup at the Grocery Innovations Canada trade show. It's Halloween for dietitians! ©iStockphoto.com/skynesher I walked the aisles at the Metro Toronto Convention Centre and looked for the best new products that will hit store shelves this year. Here's what I found. Most unique product: Meatless Select Fishless Tuna Imagine you are a vegetarian craving a tuna sandwich. Canned fishless tuna is a soy-based imitation of tuna – just add mayo and celery for a pretty good facsimile. It doesn't boast the healthy omega-3 fat content of real tuna but it doesn't have any harmful mercury either. Neat idea. The "I've been waiting for these!" products: Just Chillin' Easy Going Edamame. Frozen edamame (green soybeans) have long been available in the grocer's freezer, but they are all imported from China. After scandalous melamine-in-milk and cadmium-tainted rice incidents in China, it's nice to have edamame that's grown right here in Ontario. Finally! Kikkoman 100% Whole Wheat Panko. I love cooking with large, crispy Panko bread crumbs, and this whole wheat version will add a new dimension to my son's favourite crunchy haddock recipe. Best new beverage: Blu-Dot Protein Tea. This line of bottled iced tea has no artificial colours or flavours and is sweetened with stevia instead of sugar. As a unique twist, each bottle contains 12 grams of protein from whey. I tasted the Blueberry Acai Green Tea – it was mild and refreshing, and has just 60 calories (mostly from protein) and 1 gram of sugar per 473 mL bottle. Most predictable trends: Gluten-free. From Weston Bakeries All But Gluten line of cakes and breads to Catelli's gluten-free pasta, large food manufacturers have noticed the wheat-free trend and have climbed on board. It's no surprise, really. Gluten-free products have become a $90 million dollar business in Canada, and are predicted to grow at least 10 percent a year for the next five years. That's good news for people with Celiac disease, who used to struggle to find products to replace gluten-containing bread, pasta and cookies. Greek yogurt. I counted no less than eight different companies offering Greek yogurt – the protein-rich dairy product that has taken over the grocery aisle for good reason. It's creamy, rich and indulgently satisfying, and has double the protein content of regular yogurt. I prefer plain Greek yogurt and add a hint of maple syrup to avoid too much added sugar, but if you like more flavour, look for fun new options such as pumpkin spice, strawberry cheesecake and pina colada. The most fun item: Olivia's Cake Pops. Not necessarily healthy, I know. But these pre-packaged 115 calorie nut-free cake pops (cake and icing balls on lollipop sticks) are better than the standard 250-calorie cupcakes for birthday parties, classroom events and bake sales. Plus – chocolate and vanilla are combined in each package and they are just so damn cute! The most ridiculous marketing claims: Veggie breads. Many claim to have a serving of vegetables per slice but one serving of vegetables is ½ cup (125 mL), according to Canada's Food Guide. I sat and picked the rehydrated piece of vegetables out of a slice of bread and it barely yielded a teaspoonful (5 mL). Hmmm….Something doesn't add up. If you want to get more vegetables in your diet, have some salad, not a slice of bread. What would you most like to see on the grocery shelves? Share with us on Facebook and Twitter! You might also like:What you need to know about the impact of sug... How soups can be as healthy as smoothies, plu... The kitchen tool that cuts carbs A delicious and healthy beet hummus recipe 5 tips for hosting a gluten-free guest


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November 28, 2014
This week's Grand Valley Power Student of the Week is a star on the field, in the classroom, and in the community.
Central High School senior Kristyn Farnsworth is the senior captain of Central's soccer team where she has been on varsity all four years.
She is also very active in service learning projects throughout the community. One being the school's radio station where Kristyn is an anchor.
Kristyn says, "That's what service learning is, a lot of learning and lots of service be we can make a weekend of cleaning up trash on the highway the most fun thing."
In the fall Krystin hopes to attend Utah Valley State College to study marketing.
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The Florida Fire Prevention Code is adopted by the State Fire Marshal at three year intervals as required by Chapter 633.202, Florida Statutes. This complex set of fire code provisions are enforced by the local fire official within each county, municipality, and special fire district in the state. The county, municipality or special district in which you reside may also have local amendments applicable only to your community.
If you have a specific question regarding the Florida Fire Prevention Code or how it affects a specific building, occupancy or place of residence, please contact your local fire official. You may access the Florida Fire Prevention Code by clicking on the link below:
Local Amendments to the Florida Fire Prevention Code
You may access any local amendment affecting your community by clicking on the "Local Amendments" link below. Local amendments are enforceable only by the local jurisdiction and may not be appealed to the State Fire Marshal.
The Division has filed a Notice of Change on Rules 69A-3 and 69A-60. Please see the notices below for more information.
Interested persons can seek and receive an informal non-binding opinion on requests involving questions related to the Florida Fire Prevention Code through the FFMIA
To participate as a member of the Fire Code Interpretations Committee, print this form, complete the form, and return it to the State Fire Marshal. You may mail the form to Belinda Chukes at 200 East Gaines Street, Tallahassee, FL 32399-0342 or you may attach it to an e-mail to email@example.com. Member Application for Fire Code Interpretation Committee
The Florida Fire Prevention Code (FFPC) is available for purchase from the Florida State Fire College Bookstore or by contacting:
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You may visit the web site of the National Fire Protections
Association (NFPA) for read only access to the NFPA codes and standards by
clicking here : NFPA Codes . HOWEVER, please note that the NFPA 1 and NFPA
101 are NOT the Florida revised version for the Florida Fire Prevention


text:
vans LACED BELTS
Successfully added to basket:
vans LACED BELTS red/white/green
vans LACED BELTS red/white/green
accessories » belts » vans » LACED BELTS
Brand information: vans
In 1966 Jim van Doren, Gordy Lee and Serge D''Elia founded the Van Doren Rubber Company. In a shop next to the factory they sold the Hi-Top (also Sk8-Hi). It was the first sneaker which was made specifically for skateboarding. Ten years later they rolled out the Hi-Top in two colors (red-blue) for the first time. The shoe was designed by skateboard-legends Stacy Peralta and Tony Alva. Since then the rise of Vans was unstoppable. To this day Vans are not only an integral part of the skateboarding-scene. A lot of bands like Bad Religion or The Hives are also crazy about Vans.