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Huge flames break out on Detroit's east side
Updated On: Feb 18 2013 04:48:38 AM EST
Detroit firefighters are investigating the cause of a large house fire on the city's east side.
The flames broke out just before 3 Monday morning on Marion Street near Maxwell Avenue. When fire officials arrived, flames were shooting through the roof of the home.
The home was vacant and no one was injured. So far there is no word on what caused the fire.
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WALLA WALLA -- A morning bell rings at Walla Walla High School announcing the end of class. Jenni Reardon and Tiffany Steen head to the window of their classroom, where together with their classmates they have been running the Blue Devil Cafe since the start of the school year.
Without any walk-up orders from students during the brief interlude between classes, Reardon checks for order slips collected from classrooms. Then Steen, as barista, brews a cup of coffee on the class's Keurig machine.
Reardon, 19, and Steen, 20, are in the adaptive homemaking class at Wa-Hi. Geared for students with moderate to severe disabilities, the class focuses on life skills -- independent living and employment training. Seven students ranging in ages from 18 to 21 are in the class and each has a job as part of the Blue Devil Cafe.
Teacher Chris Blackman said she and the students thought up the cafe as a way to cover those basic skills, while working on something collaboratively.
"We needed a common framework in which to build upon," Blackman said.
The cafe is also helping raise funds for an end-of-year trip to Triple Play Family Fun Park in Coeur d'Alene.
The students are in the class each day from 8:30 a.m. to 10:30 a.m., which is when the cafe is open. Most head to volunteer jobs during the day, where they gain additional skills.
Before launching the cafe, the class surveyed teachers and learned there was interest to get a coffee service going. The class bought its coffee machine, which brews individual cups of regular or flavored coffee, with some money from last year. They drew up slips for drinks and baked goods. The students also opened a walk-up window to take orders from students before they start school and between classes.
"None of us had really participated in this type of business," Blackman said. A visit from Hot Mama's Espresso coffee-shop owner Cathy Rasley helped the students prepare.
The students each have a job, whether taking orders, delivering to classes, or doing dishes and stocking supplies. Each student has a blue apron and blue hat as part of their work uniforms, which hang in the classroom when not in use.
Matthew Farr, 19, is the designated chef, and a few days each week makes baked goods that are part of the cafe's offerings.
"We make cookies, cupcakes, muffins and Rice-Krispies treats," he said. Farr said he volunteered as chef, and had baked before in a previous class.
"I've enjoyed the cooking a lot," he said.
Reardon's job, she explained, is to prepare the cups by writing the teacher's names and room number. Another student then makes the deliveries.
"We have a lot of people helping us out," Reardon said. "It's really a great group of students to work with."
The class set a goal of raising $3,000,and has already collected about $2,500 through the Blue Devil Cafe.
Cindy Lorang is a para-educator who works with the life skills students. She said they are gaining practical skills from running the cafe, from preparing drinks and treats, to delivering and serving, and also collecting money, counting and making deposits.
"They're getting the whole spectrum of experience," she said.
"They don't get that experience in any other classes. And it's every day."
Blackman joined the school district eight years ago as a special education teacher at Garrison Middle School before moving to Wa-Hi four years ago. Although this is her first year with the life skills class, she is helping bring positive changes to the students.
Wa-Hi next year will start offering functional academic courses in physical science, history and government, geared specifically for students with Individualized Education Programs.
Blackman is dismissive of focusing on all that students with disabilities can't do.
"I think everyone deserves an authentic high school experience," Blackman said. "Once you accomodate and adapt, everybody really can learn."
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Join Mick Grant and others in South Africa to take part in the South African TT Revival Series 2013.
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Normally I wouldn't put up a post announcing Styx and REO Speedwagon's "CAN'T STOP ROCKIN' 2009 TOUR" (coming to Dodge Theatre on May 15) but I can't help myself after this press release. These guys are really hustling to make it in a tough economy!First, the 80s acts are recording a single together ... More >>
Huffing, puffing, and blowing down the house of Styx
Welcome to the age of nostalgia
In search of the historic double live album . . . who started it, and who finally finished it off?
The last Ted Nugent interview you'll ever have to read


text: We stayed in a hotel on May 2014. The hotel is in a convienient location and the staff seemed friendly, the price is on the cheap side, too. The place is quite dirty and loud, though. The bathrooms look like they haven't been cleaned for a few years, and so do rooms (you don't want to step on the carpet).... More


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Air fares fall to five-year low
Published: February 1,2010
Tags: air travel, airlines, travel
Average domestic air fares in the third quarter of 2009 fell to their lowest July-to-September level since 2005, dropping 14.4 percent from the third quarter of 2008 in the largest year-to-year decline on record, the Bureau of Transportation Statistics (BTS) reports.
BTS, a part of the Research and Innovative Technology Administration, reports average fares based on domestic itinerary fares, round-trip or one-way for which no return is purchased. Fares are based on the total ticket value, which consists of the price charged by the airlines plus any additional taxes and fees levied by an outside entity at the time of purchase. Fares include only the price paid at the time of the ticket purchase and do not include other fees, such as baggage fees, paid at the airport or onboard the aircraft. Averages do not include frequent-flyer or "zero fares" or a few abnormally high reported fares.
The $306 third-quarter 2009 average fares were down 14.4 percent from the all-time high, not inflation-adjusted, of $358 in the third quarter of 2008 and down 26.8 percent from the inflation-adjusted high for any third-quarter since 1995 set in 2000. The third quarter 2009 average fares were up 3.3 percent from the post-9/11 third-quarter $297 in 2004. (BTS air fare records reach back to 1995.)
Third quarter average fares were up 1.7 percent from the second quarter of 2009.
While air fares in the third quarter of 2009 rose 1 percent since 2001, overall prices measured by the inflation rate rose 21.1 percent during that period. In the 14 years from 1995, air fares rose 6.6 percent compared to a 41 percent inflation rate. In 1995 dollars, the average air fare in the third quarter of 2009 was $217.
Average fares in this release may not be comparable to BTS fare press releases before the second quarter of 2007, which did not exclude frequent flyer fares or abnormally high fares. Bulk fares continue to be excluded as in earlier releases.
Beginning with the first quarter 2008 release, BTS does not include Alaska, Hawaii and Puerto Rico airports in rankings.
Of the top 100 airports based on 2008 originating passengers, the highest third-quarter average fares were in Huntsville, Ala., followed by Grand Rapids, Mich., Savannah, Ga., Washington-Dulles and Knoxville, Tenn. The lowest fares in the top 100 airports were at Atlantic City, N.J., followed by Orlando, Fla., Fort Lauderdale, Fla., Dallas-Love and Long Beach, Calif.
There was only one year-to-year average fare increase for the third quarter among the 100 largest airports ranked by originating passengers at 2.5 percent, in Savannah. Atlantic City, Reno, Nev., Dallas-Love and Spokane, Wash., had the smallest decreases.
The biggest year-to-year average decrease was 38.5 percent in Cincinnati, followed by Minneapolis/St. Paul, Milwaukee; Madison, Wis., and Flint, Mich.
The largest average fare increase from the third quarter of 1995 to the third quarter of 2009 was at Dallas-Love followed by El Paso, Texas, Houston-Hobby, Reno and Colorado Springs, Col.
The largest average fare decrease from the third quarter of 1995 to the third quarter of 2009 was at White Plains, N.Y.. The other top average fare decreases over this period took place at Manchester, N.H., Flint, Akron/Canton, Ohio and Rochester, N.Y.
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Cooking with Extra Virgin Olive Oil
Hi all,
So I've heard that when cooking (sauteing, roasting), using extra virgin olive oil is abit of a waste because the heat destroys the flavor of the oil, which has a low smoke point. On many cooking shows, however, I see many of the chefs using evoo regardless (except for Ming Tsai, who seems to use alot of grapeseed oil.)
I mostly use grapeseed and canola for cooking. Sometimes I use evoo for coating vegetables before roasting, but I feel this may be abit of a waste as well.
What do you all think?
I use EVOO for everything except deep fat frying--even things you're not supposed to use it for like wiping out cast iron pans after cleaning. I buy the Fairway house brand by the gallon and refill a cruet that sits on my counter; it's to hand, so it's what I reach for. I do have a more refined, much more expensive EVOO that I use for some salads and for dipping, but other than that it's the Fairway EVOO all the way.
re: dolores
I have been abbreviating Extra Virgin Olive Oil as EVOO on my recipe cards for 25 years.
Ming Tsai is very specfic in his ingredient use, he has a child with major food allergies. He is a educator on the business for chefs to include rather than exclude. I understand that each recipe in his place has a printed recipe card fro patrons to view if they request to check for allergies.
Grapeseed oil may figure into that.
I tasted my first EVOO in Spain on a 2 week vacation, became used to "green" mayo. I wish I had that EVOO to cook with each time. I know whenI die and go to heaven, one of the dishes on my table will be tiny clams baked in fresh EVOO served with mounds of bread to sop up with!
I think EVOO for everything is basically just a trend. And it's sort of sloppy cooking, in my humble opinion: if you are just adding EVOO automatically to everything, you're not really thinking about the flavor profile of your dish. Should everything that comes out of your kitchen really taste like EVOO?
I use EVOO for probably 70 percent of my oil use, but I also use grapeseed oil for when I want something really neutral, and for some high-heat applications, and for some "American" dishes and all Mexican dishes, I use corn oil. I hate Canola oil -- I won't have it in my kitchen -- like a lot of people, I find it has an unpleasantly fishy taste, even at room temperature.
Edited to add that I agree with fourunder -- TV chefs are just using it for the cachet value of looking like they only use the oil that's perceived to be "the best" -- it's intellectually lazy, because they don't have to actually try to educate people about how to use and choose oils. "EVOO on everything!" is a cop out for them.
Using Extra Virgin Olive Oil is not only a waste, but too strong to use for many dishes,
It's amusing to me you started this thread. Just yesterday, I made comments similar to this in my suggestions to another for the use of Olive Oil by celebrity chefs. One notable celebrity chef states on his show he only deep fries in Extra Virgin Olive Oil as well........and I commented only one word comes to mind for me...........Liar. My feelings are many media chefs state to only use what is perceived to be only the best ingredients so quality is not compromised and add luster to their reputations. My thoughts are, It is always easy to spend other peoples money. With the prices of Olive Oils increasing every day, There is no shame in economizing or altering your cooking preparations. In fact, using less neutral oils is actually better suited for many different types of cooking or recipe preparations. Using Olive Oils in Asian cooking is not preferred and making some types of coleslaws are better suited with Canola or vegetable oils. Naturally it all comes down to your own preference
For pan searing and cooking on the grill, I'm with you and I use Canola or vegetable oil. Roasting in the oven, depends on the dish and the browning I wish to achieve, n.g., for turkeys, I prefer butter to brown. The only time I do use Olive Oil is when I want to retain the oils in a dish, e.g., roasted vegetables or hot peppers. I will add additional Olive Oil to the finished dishes.
re: fourunder
Actually, now that you mention it, I realize I do use peanut oil when cooking Chinese dishes.
When the trend first started for using olive oils, in North America, beyond that of the ethnic cooks who already knew how to use the oils, I recall there were experts from those ethnicities, remarking on the different uses of olive oil as opposed to extra virgin olive oil. They all seemed to agree that regular olive oil was for cooking and evoo (geez, I hate that term, and here I am, using it) is best for salads.
I'd like to see if I can resurrect this thread to get some more input. I've been wondering about this lately myself and wonder whether Italians, Spaniards and Greeks, for example, use extra virgin olive oil (I can't bring myself to abbreviate this one!) for sauteeing or do they use regular olive oil. I realize that the best extra virgin olive oils should not be used for high heat. So many of those big discount containers of extra virgin just are low quality oils, i.e. the olives are stored way too long before pressing or the oil is old, for example and then there is the issue of adulterated oils. I'd love to know what people who live in the countries where olive oil has traditionally been produced do.
re: suse
My sister and her Italian friends/family, who live in Florence but are from all different parts of Italy, use extra virgin oil in almost all their cooking. They get their oil from small producers outside the city, in big unmarked bottles. However, I've seen a couple of people use peanut oil for deep frying. They had to go out and buy it because they didn't keep it in the house.
By the way, you may have read recently about how a lot of the "olive oil" exported from Italy isn't from Italy, and sometimes isn't even olive oil, but other types of oil adulterated with coloring and flavoring. Something to keep in mind. Look for the DOP label, and don't shun delicious Greek or Spanish oils!
And just my $.02 for the general conversation: If you like the way it tastes, use whatever oil you want. Extra virgin oil has a lot of flavor. It will definitely make a dish taste different from a dish cooked without it. That can be good or bad, depending on your tastes, and on the dish in question.
re: Kagey
Thanks for the feedback. I have read about that the adulterated oils. I've also found that if extra virgin olive oil gets really hot, all the flavor goes up in smoke. I don't really want to pay for amazing extra virgin olive oil with lots of flavor for everyday cooking, especially if that flavor then gets zapped. That's why I've found recent claims by chefs that it doesn't make sense to use extra virgin olive oil for high heat cooking rather interesting. I imagine it would be different if I could get big bottles of the good stuff down the street.
re: suse
I use an extra virgin olive oil from Trader Joe's for most of my cooking. It is mild in flavor and I love it. I make a lot of pastas, saute, and grill. The evoo adds a nice layer to my dishes. When I'm frying or making something for DH who could care less I use vegetable oil. I love other oils but have to slowly add them to my budget.
re: zuriga1
I've seen that here in the U.S. as well, but I use it anyway - a cheaper kind for cooking and a more expensive one for drizzling and on salads. I'll have to see what Marcella Hazan has to say on the subject!
There are several grades of olive oil, from extra virgin limited cold pressings (expensive) to just plan "olive oil" and "light olive oil." Since there is no way on God's green earth you can take the fat out of pure fat and still have fat left, "light" olive oil simply means it has a lot less flavor and a lighter color than the "finishing" ilive oils due to the filtering process. It also has a much higher flash point as a result of bing filtered, so it's a lot more suitable for frying. Runs four or five bucks, which is much cheaper than premium olive oils. I currently use Colavita 2007 Harvest Limited Pressing extra virgin olive oil for dipping, most salad dressings and as a finishing oil. Sells for around $20.00 for 750ml. Super premium evoo can run fifty bucks or more for a 500ml bottle. Cook with it? Not if I paid for it!
I used to use EVOO, but switched to grapeseed oil. I pay about $17/gallon at a local bulk food store, so it's cheaper than many EVOOs, and it has a much higher smoke point. Unlike my favorite EVOO, it is tasteless, and relatively good for you.


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Saugatuck / Douglas Cottage Rental Photos and Description
3 bedrooms, 2 full bathrooms, beautiful mature garden, sleeps 6
A restored former art-gallery, the 'Azalea' at The Gardens is a luxury vacation cottage in Douglas: steps away from lake Michigan, minutes from downtown Douglas & Saugatuck! The Azalea cottage is upscale and sophisticated: fine linens, original art, and winner of a 'History Preservation' award. Minutes from town and award winning restaurants & galleries. This property is surrounded by a mature English garden offering a serene setting for reading or sunbathing. Walk to the beach, enjoy gorgeous sunsets, relax. When not enjoying all that the area has to offer you will enjoy an HDTV with over 150 channels including HBO and OnDemand. 50MBps super high speed internet with Wi-Fi. Ask us about special requirements for thw wi ter holidays.
You can also check out the Azalea's sister cottages at The Garderns:
'Lily' at The Gardens (2 bedroom, 2 bath, sleeps 4, property ID 3630017) -- http://www.homeaway.com/vacation-rental/p3630017
'Daisy' at The Gardens (2 bedroom, 2 bath, sleeps 6, property ID 3672271) -- http://www.homeaway.com/vacation-rental/p3672271
- Suitability:
- non smoking only
- not suitable for children
- pets not allowed
- wheelchair inaccessible


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Market Harborough People list all of the theatres and concert halls in Market Harborough. If you are looking for theatres and concert halls in the local area then you can find a good business and deal with Market Harborough People!
Why not list your Market Harborough business on Market Harborough People?
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Church Square
Saturday night is all right for: The Marcus Reynolds Big Band - Brass, Wind and Fire ! On Saturday 29th January, in two wonderful sets the people of Market Harborough were treated to mambo, bossa nova and swing from 1960s Latin...


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Henry Is a Big BrotherSeptember 10th, 2014
Having a new baby in the house brings about a range of emotions in an older sibling, from excitement to joy to jealousy. In Henry is a Big Brother, Capucilli and Stott employ straightforward text and eye-catching illustration to explore all of these feelings through a child's eyes. Starting on the big day when the baby arrives home from the hospital, Henry will hold the tiny new bundle, count fingers and toes, try to figure out why the baby is crying, help with diapers and bath time, and anticipate teaching his new sibling all sorts of things–like using the potty when the time comes. Waiting until the baby is old enough to play is a big factor for young children, so here Henry will also learn the importance of being patient.


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Navigating The Web For The Best Deals On Cyber Monday
Get prepared for big savings with these tips for Cyber Monday shopping.
How To Navigate The Best Deals and Sales This Holiday Season
Don't get lost in the sea of sales, coupons, flyers and email lists. Take a little time to organize and you can save a bundle this holiday season.
Strong Labor Day Weekend Gives August Car Sales A Boost
Chrysler sales rose 20 percent. Ford sales flat. GM down 1 percent.
Some Fear Auto Industry Returning To Bad Habits
As the auto industry strives to sustain its post-recession comeback, car companies are resorting to tactics that some experts warn will lead to trouble down the road.
Top 10: Best Selling NFL Jerseys Of 2014 (So Far…)
The NFL Shop just released their top selling NFL Jerseys for 2014 so far this season. Even though our very own Cam Newton ranked #23 overall, he along with our other Panthers have time to increase their number of jersey sales.
May Car Sales Return To Pre-Recession Levels
Good weather and a strong Memorial Day weekend helped car buyers ignore reports of recalls, pushing car and truck sales up more than ten percent in May.
Best Ways To Save During The Holiday Sales Rush
The race is on to be first in line for this year's best deals on holiday gifts: Black Friday is almost here. Every year, the stores open earlier in the wee hours of the morning, some even open at midnight after Thanksgiving Day, while other stores start the Black Friday sales on Turkey Day itself. If you're going to get up that early (on a day off, no less), it is important to be prepared.


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|Prof. Michael Posnick Pens an Article on Manhattanville College's Senior Thesis Project
As a final farewell to Manhattanville College, Prof. Michael Posnick will have an essay he wrote published in the summer issue of the Council on Undergraduate Research Magazine, outlining the significance of the Dance and Theatre Department's thesis project.
The article gives an inside look of what makes the thesis project functional, discussing its challenges, learning objectives, and methods of assessment. Posnick co-designed the project in the mid-1990s after he was first hired to lead the department.
"It occurred to me that this senior thesis project is the most important thing these students will do, and should be structured to culminate all four years," he said.
With this in mind he and other faculty members began, to redefine the entire department around the idea of culmination, ensemble, peer editing and feedback.
The project begins during the first year as the students collectively work on their Freshman Project, an ensemble performance aimed to showcase an array of dance and theatre techniques taught in the Creative Process class. Then they reconfigure as juniors and begin working on smaller projects that will resemble their senior theses, after branching off into different academic directions during their sophomore year.
In the fall of their senior year students write a 25-page research paper on their thesis topic, coupled with a class every Wednesday morning with Posnick where they discuss their progress and ideas.
After being designed, developed, written (if the student is an acting major), or choreographed (if the student is a dance major), the student's final 20-minute presentation is performed in the spring for the entire College. The cast is typically made up of undergraduate theatre and dance majors, creating what Posnick calls an "ensemble mix."
"It's great," Posnick laughed, "it's the best thing I could imagine for this kind of school. It's a liberal arts event, with the creation coming out of the research, and the focus on process."
When asked if the retirement from Manhattanville will result in some much needed rest Posnick declines, "No, no I'm not good at relaxing. I'll be doing work in (New York City)"
As his final semester at the College draws to a close Posnick remains positive and thanks the entire staff for the contributions to the making the thesis project possible "It's been a tremendous success" he says, "and we've done it all together."


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Its Almost Here Ghouls and Gals....Halloween Season! You Know What That Means? Costumes!
Halloween is probably one of my most FAVORITE holidays in the world! I kid you not I spend most of my spare time dreaming up
Movie Review: Wreck-It Ralph
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Disney's highly anticipated movie Wreck-It Ralph hits theaters today and if you aren't familiar with the storyline, you'll at least recognize some familiar faces! The


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Asian Longhorned Beetle
Written by Joe Boggs, Hamilton County Extension Educator
On Friday, June 17, 2011, the United States Department of Agriculture, Animal and Plant Health Inspection Service (USDA APHIS) and the Ohio Department of Agriculture (ODA) announced that an Asian Longhorned Beetle (Anoplophora glabripennis) (ALB) infestation was found a few miles from the Village of Bethel in Tate Township, Clermont County. Consequently, the Governor of Ohio signed an Executive Order restricting the movement of hardwood logs, firewood, stumps, roots, and branches out of Tate Township. This is the first ALB infestation found in Ohio. USDA APHIS has responded with personnel on the scene to assess the extent of the infestation and to develop and implement a management plan.
As its name indicates, ALB is native to Asia and is considered a serious pest in China. It is well known that the beetle is capable of hitch-hiking across the globe in wood packing material (e.g. infested pallets). ALB was first discovered in North America in Brooklyn, NY, in 1996. Subsequently, other infestations were soon discovered in other parts of New York City, in several nearby New Jersey suburbs, and on Long Island. In 1998, ALB was discovered in and around Chicago, IL, and in Toronto, Ontario. The Chicago infestations have been declared eradicated while work continues on eradicating the other infestations. In 2007, the largest infestation to date was discovered in Worcester, MA, and in 2010 as relatively small infestation was found Jamaica Plain, a suburb of Boston, MA.
Trees that are preferred by ALB include all species of maples (e.g. sugar, silver, red, Norway, box elder) as well as birches, elms, willows, horsechestnuts, and buckeyes. Trees that may be hosts to ALB, but are rarely attacked include: ashes, European mountainash, hackberry, London planetree, mimosa, and poplars.
ALB is a large, striking looking beetle with very few look-a-likes found in North America. Indeed, many of the North American infestations, including the Worcester infestation, were discovered by people finding beetles rather than diagnosing the tree mortality caused by the beetles. Adults measure 1-1 1/2" in length. They are dark blue to bluish-black and covered with around 40 irregularly-shaped and -sized white dots. One of the Chinese common names for the beetle translates to the descriptively named "starry night beetle." As with most Cerembycids, ALB has exceptionally long antennae which are responsible for the common name. The antennae have alternating black and white bands.
ALB adults have been reported to emerge in other infestations in North America from July to October; however, adults were found in the Ohio infestation on June 16. Adult emergence holes are circular and very large measuring around 3/8-1/2" in diameter. Although the beetles are capable of flying several hundred yards in search of a suitable host, they prefer to remain close to the tree from which they developed in order to re-infest the tree if it will support another generation. After mating, ALB adult females chew oblong-shaped 3/8" wide oviposition pits through the bark and phloem exposing the xylem (white wood). A single egg is deposited into each pit; the females are capable of laying 35-90 eggs during her lifetime. The oviposition pits and adult exit holes, if found on living branches and stems, are strong diagnostic indicators for an ALB infestation.
Cerembycid larvae are commonly referred to as "roundheaded borers," and ALB larvae look like typical cerembycid larvae. The segments towards the front of the fleshy, thin-skinned, yellowish-white larvae are larger in diameter than the rest of the segments. This makes the larvae look like they have round heads and tapering bodies. ALB larvae develop through 5 instar stages. First and second instar larvae tunnel through and feed on phloem tissue. Their feeding activity produces weeping canker-like symptoms on the bark. Third, fourth, and fifth instar larvae bore deep into the white wood. The wood boring activity produces two diagnostic indicators of an ALB infestation. The first is course, white, sawdust-like frass that is exuded from the infestation sites. The second is a branch and stem breakage. In fact, one of the Worcester infestations was discovered by USDA APHIS personnel examining the ends of branches broken in an ice storm.
A special toll-free telephone number has been established by the ODA for Ohioans to report suspected ALB infestations or suspiciously large black and white beetles. The number is: 855-252-6450.
For more information, see:


text:
SysTools Network Switch 22.214.171.124
Accessibility via the system tray area
The setup operation is over quick and requires minimal user assistance. At startup, SysTools Network Switch creates an icon in the system tray area for quick access. Opening its right-click menu reveals options for configuring network profiles and switching through them.
Easily create and toggle network profiles
All you have to do is specify a network name, IP address, subnet mask and gateway, along with the preferred and alternate DNS server. Data is saved with the click of a button.
Each profile will have its own entry in the "Switch" submenu of the tray icon's context menu, so you can pick a preferred network profile to immediately apply changes.
Evaluation and conclusion
The tool is undemanding when it comes to CPU and RAM, so it does not affect the overall performance of the computer. We have not come across any kind of issues throughout our evaluation, since it did not hang, crash or pop up error messages.
All in all, SysTools Network Switch offers a simple solution when it comes to creating multiple network profiles and seamlessly toggling them, and it can be used even by those with no previous experience in networking utilities.
Reviewed by Elena Opris, last updated on May 18th, 2014
- file size:
- price:
- developed by:
- SysTools Software
- license type:
- Freeware
- operating system(s):
- Windows All
- category:
- C: \ Network Tools \ IP Tools
In a hurry? Add it to your Download Basket!
Application descriptionSysTools Network Switch is a handy and reliable application designed to allow you to switch to another Internet connec...


text:
Category: Health & Safety ×
Subcategory: Spill Control ×
Keyword: spill preparedness ×
Location: Africa ×
Location: Niger ×
Oil Spill Response Limited (OSRL)
based in London, UNITED KINGDOM
Oil Spill Response Limited is to provide resources to respond to oil spills efficiently and effectively on a global basis. Oil Spill Response will continue its pursuit of excellence in providing cost effective oil spill response, training and consultancy services. Oil Spill Response will work towards improving communication, awareness of resources and capabilities, and ...
HESS James Craig Hendren
based in Konstancin-Jeziorna, POLAND
Oil spill training is an important element in EP`s oil spill prevention and preparedness efforts. Studies indicate that a significant number of oil spills at fixed facilities are caused by operator error, such as failing to close valves or overfilling tanks during transfer operations. Because operator error is more likely to be a factor in causing spills, training and ...
MARKLEEN Group
based in Vollen, NORWAY
Markleen is a leading supplier of oil spill response products and provides global solutions for oil spill preparedness and response at sea.
International Petroleum Industry Environmental Conservation Association (IPIECA)
based in London, UNITED KINGDOM
The International Petroleum Industry Environmental Conservation Association (IPIECA) was established in 1974 following the establishment of the United Nations Environment Programme (UNEP). IPIECA provides one of the industry's principal channels of communication with the United Nations. IPIECA is the single global association representing both the upstream and downstream ...
Complete Environmental Products
based in Pasadena, TEXAS (USA)
Complete Environmental Products is your leading supplier of fine quality absorbents, secondary containment, spill kits and more! When it comes to spill control needs and environmental safety, look no further. CEP Sorbents is your one-stop source.Get same day shipments and 24 hour service. From our newly completed World Corporate Headquarters and main distribution center ...
NorLense AS
based in Strønstad, NORWAY
The activity was established on Fiskebøl, Norway in 1975, and has since that time been the market leader in the development of today`s oil spill recovery. Based on the same technology NorLense also delivers products within inflatable preparedness tents.The frame for this technology was Torstein Hansen`s 40 year of experience in the fishing industry and the new offshore ...
Canadyne Technologies Inc.
based in Richmond, BRITISH COLUMBIA (CANADA)
Canadyne Technologies Inc., based in Vancouver, B.C., Canada is Canada`s largest manufacturer of oil spill containment boom, and a world leader in the design, manufacture, and supply of advanced oil spill response equipment.The product range includes oil containment booms oil skimmers, boom reels, workboats, and accessory items required for the containment and recovery of ...
Witt O'Brien's
based in Houston, TEXAS (USA)
Preparation is the key to any organization's success. Witt O'Brien's offers a complete range of planning, mitigation, and prevention services to better prepare your organization before a crisis happens. Witt O'Brien's works with clients to take an all-hazards approach to ensure that public, private, and non-governmental organizations are fully prepared to meet the ...
New Pig Corporation
based in Tipton, PENNSYLVANIA (USA)
New Pig is the number one brand that helps companies manage leaks, drips and spills to protect workers, facilities and the environment. A multi-channel, multi-brand supplier of innovative liquid management solutions and industrial maintenance products serves industrial, commercial, utility, military and government facilities in 70 countries worldwide. The leading New Pig ...
NOFI Tromsø AS
based in Eidkjosen, NORWAY
NOFI is an innovative industrial corporation concerned with the development, manufacture and sale of products and services all over the world, primarily within the maritime sector. An ongoing focus on innovation and diversification are important strategies for us. This enables the corporation to offer special competence and quality products within several market areas.
Need help finding the right suppliers?
Let the XPRTs do the work for you


text:
After signing of agreement, reactions mixed
Rosalía Simmons[email protected]
De Prensa.com
De Prensa.com
People interviewed by La Prensa have mixed reactions to the agreement signed yesterday in San Lorenzo, Chiriquí, that brought an end to indigenous protests over mining reforms.
08/02/2012 - While the agreement brought an end to protests, not everyone thinks the problems have stopped.
Some of those interviewed said that the government can't be trusted to follow the accord, through conflicting views have arisen with respect to the subject.
The video accompanying this story has those interviews (but only in Spanish.)


text:
Olivia Cranshaw is only 12, but she is a veteran of the art of selling Girl Scout cookies, reports Anne Kadet in The Wall Street Journal (3/29/14). Olivia "has sold more than 1,000 boxes a year since she was 7. Last year, she was the city's top dealer and this year, she's ranked No. 2, selling 2,041 boxes." This compares to the average New York City Girl Scout, who sells just 97 boxes (the national average is 150 boxes). Olivia's sales plan starts early, with an email blast to her database of previous customers.
This initial pitch goes out in December, and in it Olivia writes: "You can't place orders online (but) since you're one of my good clients, you can send me an email with what you'd like to order." She follows this with another email in January, writing: "I'm going selling again today with Mommy, but would love your help to get over my 2,000 box goal." Her campaign continues at her parents' offices — "both work for French insurance giant AXA" — "on a good day, she covers up to five floors."
Olivia says her pitch centers on her top-seller status. She states that people take this as a sign of competence, adding that "if you explain your goal, people will want to help you reach your goal." She also employs a classic close: "This year, five boxes only cost $20. Can I help you pick out your five?" "People smirk because they think it's cute," she says. Olivia reports that it works 98 percent of the time, and says she intends to sell 2,500 boxes next year.


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text:
Tomato Tart
August 25th… How lucky we were to have a nice Bank Holiday weekend. A BBQ on Saturday evening was not the wash-out we had all been dreading. The sun shone until later More »
PESTO or PISTOU……..both delicious!
August 8th…… Even I have days when I don't want to spend hours in the kitchen preparing a meal. Today is one of those days. There are also days when you More »
Bruschetta – summer deliciousness!
July 31st….. Bruschetta, a delicious summer lunch or starter. Don't waste your leftover bread! Toast it, then rib it lightly with a little garlic. Chop fresh tomatoes and fresh basil leaves, mix More »
Quick no fuss …..'BIRTHDAY' cake
July 28th, You may have noticed it's been a little quiet on my blog for a couple of weeks. No I'm not away on holiday, although to be honest, most days feel More »
PLUM & LAVENDER JELLY………… a taste of the country, in summer!
July 15th, Summer fruits are ripening quicker than we can pick them. Then unexpectedly, a kind person brings you some more fruit to eat! ………what can I do with these plums? I More »
Tomato Tart
How lucky we were to have a nice Bank Holiday weekend. A BBQ on Saturday evening was not the wash-out we had all been dreading. The sun shone until later than expected and, we all ended up sat around an improvised camp fire. It was the perfect way to keep any late evening shivers at bay.
When I have visitors I try to be organised. It doesn't always go to plan, especially when a little wine tasting is involved. I do however keep things simple. A freshly made Tomato Tart is the perfect quick starter or appetiser. It can be on your table in 25 minutes straight from the oven or, prepare it in advance and serve when you fancy it.
Hot or cold it is delicious and tastes of sunshine!
You will need:
1 x sheet puff pastry
3-4 fresh tomatoes
1-2 cloves garlic crushed
large bunch fresh basil leaves chopped
Roll out puff pastry and place it on baking paper and a baking tray. Mark the pastry with a knife line, 1cm in from the edges all the way around. Do not cut right through the pastry, it just needs an indent. The helps the edge to puff up and gives the tart a nice finish.
Mix the crushed garlic and chopped basil leaves with a little oil. Spread this mixture over the pastry, keeping inside the knife line. Slice the tomatoes and arrange neatly on top of the basil. Season the top with a little salt and pepper and a drizzle of olive oil.
Bake for 20 mins, med oven 170-180C until golden brown with crisp puff pastry edges.
I like to serve this tart on a board, so guests can help themselves.
PESTO or PISTOU……..both delicious!
August 8th……
Even I have days when I don't want to spend hours in the kitchen preparing a meal. Today is one of those days. There are also days when you don't know what you really want to eat. Today is exactly like that. When I want to cook something quickly pasta always springs to mind and, that's what happened today. Something with pasta?
With loads of basil growing in the greenhouse and it needed using, I thought I'd make fresh pesto. Quick, fresh and tasty for supper.
I knew I had olive oil, Parmesan and pine nuts to make the pesto. I tend to use brown pasta at home as it's the healthy option. Before I get cooking, I like to have everything to hand. Frustratingly, I couldn't find the pine nuts, I knew I'd bought some, I just couldn't find them. I emptied cupboards, storage boxes, drawers and shopping bags……no where to be found!
Ok, no problem. Change to plan 'B'…… Pistou instead of Pesto. Pistou is still a great tasting sauce for pasta, it's the French version, leaving out the Parmesan and pine nuts.
I don't know about you but, at the end of the day, especially a Friday and when I'm cooking, I enjoy a glass of wine. That said, I grabbed a glass went to the fridge to get the chilling wine. There they were, the pine nuts!! In the fridge, don't ask me why and it doesn't matter why. I really did think I was going bonkers……. I was smiling to myself, thinking in a 'hello, hello' frenchy accent, 'you stupid women, why did you put those in the fridge'! And poured myself a large white wine!
I returned to plan 'A'… Pesto, with brown spaghetti.
PESTO; for 2-4 pasta portions
Large bunch fresh basil
1 clove garlic
30g pine nuts
30g freshly grated Parmesan cheese
3-4 tbsp extra virgin olive oil
salt & pepper
All the above need to be blended, either with a pestle and mortar or in a mini blender. Leave the grated cheese out, add this in at the end and stir it in. Season with a little salt and pepper. If it's a bit thick, just add a little water to loosen it.
Cook your pasta, take the hot pasta to the sauce and mix in a large bowl while it is still warm. Finish with a little more Parmesan and black pepper.
Pesto will keep in a jar in the fridge for 2-3 weeks. Keep the top of the sauce covered with some olive oil.
The French version is very similar, without pine nuts and Parmesan. It's a very Provençal sauce from the south of France. Served with grilled meats and fish. They also add it to soups to add another layer of flavour. There are many different versions using different herbs and fresh lemon zest or juice.
I think this is one of those sauces you can easily experiment with and, make it your own. Use any herbs or rocket, watercress any aromatic herbs you have growing in your garden or use what's in your fridge.
If you want to dish up a quick tasty supper with no fuss, this is it! The fresh flavour is a party in your mouth.
Bruschetta – summer deliciousness!
July 31st…..
Bruschetta, a delicious summer lunch or starter.
Don't waste your leftover bread! Toast it, then rib it lightly with a little garlic. Chop fresh tomatoes and fresh basil leaves, mix them together in a bowl. Add a little salt and pepper and some olive oil.
spoon over the toasted bread. Finish with a little grated Parmesan cheese.
Deliciousness for a light lunch!
Quick no fuss …..'BIRTHDAY' cake
July 28th,
You may have noticed it's been a little quiet on my blog for a couple of weeks.
No I'm not away on holiday, although to be honest, most days feel like a holiday. I have however, had some problems with my computer! And, even now they are not resolved. With some help from my computer guru, I can still post without my well worn computer for the time being.
Today is a good day to write on my blog. I wanted to send Birthday wishes to my good friend Juli, who I know is having a wonderful birthday in Italy.
I also want to say a massive 'Happy Birthday' to our neighbour Bernard, 80 today!
Bernard is amazing, I call him Peter Pan due to his youthful looks and his activity levels. He rides his bike several miles most days, he dances 3 times a week and is always helping others with their gardens. Bernard is our mole catcher, if he didn't keep them under control we would be over run with them. He has told us that he never married, doesn't have children and his sister is in a home and doesn't know him anymore.
We couldn't let his 80 birthday pass without a small celebration. We invited him to come to us for cake and fizz. Along with his other neighbours, they've know each other since they were at school in 1940s, we organised a small English style tea party.
I can't wait to see Bernard's face when we serve up his English style birthday cake.
This is my recipe for a quick no fuss Victoria Sponge cake:-
4 large eggs
220g SR flour
220g caster sugar
220g soft butter
1 tsp baking power
1 tsp vanilla extract
In a large bowl, add all the ingredients. Beat everything together with a hand mixer, until you have a smooth, dropping mixture. This takes 2-3 mins. Divide the mixture between 2 x 8inch cake tins, lined and greased.
Bake in a med oven 180C/170C fan. For 20-25 mins. Press the top of the sponge lightly with your finger, if it springs back and is golden in colour, it is cooked.
Cool completely on a wire rack. Fill with jam or fruit and a butter cream or fresh cream.
Finish with a sprinkle of caster or icing sugar and, enjoy this lovely light cake with a nice cup of tea or a chilled glass of fizz!
PLUM & LAVENDER JELLY………… a taste of the country, in summer!
July 15th,
Summer fruits are ripening quicker than we can pick them.
Then unexpectedly, a kind person brings you some more fruit to eat!
………what can I do with these plums?
I can't throw them away, I hate waste. We can't eat them all there's just too many!
The freezer is filling fast and, I have enough jam already to take us through two winters.
It will have to be fruit jelly for a change. Last year I made apple and mint jelly and it was a great hit with friends and family. I love eating fruit jelly with roast chicken, lamb or spicy sausages and ribs cooked on the BBQ.
Fruit jelly it is, I need to use up the fresh sweet plums as soon as possible.
Plum and lavender is a taste of the country and summer. This jelly is easy to make and, the lavender flavour is subtle. It would be nice with pancakes and ice cream! I can't stop thinking of all things I could eat it with……
It is delicious served with roast chicken, turkey or lamb, or add a spoonful to your gravy. Just like redcurrant jelly it will add a touch of sweetness. Or simply spread it on homemade bread and butter, or scones, with thick cream or crème fraiche…..
Delicious and yummy, a great store cupboard ingredient and homemade. I made 4 jars and, all this jelly cost me was a bag of sugar and ½ a lemon. The plums and lavender were free. Each jar cost about 54p, a bargain!
Recipe: approx 4 jars
1kg plums
1kg jam sugar
Juice from ½ lemon
4 sprigs lavender, plus extra sprigs to put in the jelly for setting (optional)
4 table spoons water
Put plums and water in to a heavy bottom pan.
Bring to the boil. Allow the plums to cook on a medium heat without boiling over for about 20 mins. Add the jam sugar, lemon juice and sprigs of lavender, stir. Turn to high heat and boil for 5 mins. Cool for 5 mins.
Now pour into a muslin cloth lined inside a colander, over another large pan or bowl. Be very careful, this mixture will be very hot.
Now gather up the cloth and tie with string and hang over the second pan. Leave to drain until all the juices have passed through the cloth. You don't have to worry about the skins, stones or lavender; everything is captured in the muslin cloth.
Pour the clear juice into sterilized jars, add a small sprig of lavender (optional, it looks pretty) and leave to set.
Store in a cool larder and enjoy at your leisure.
A little treat made for a few pennies ……….
JUICY STICKY RIBS………why don't we eat more veal?
June 29th,
I know this is a controversial subject, but I still wonder why we don't eat more veal.
Veal is not a popular meat in the UK, unlike most of Europe, where is it readily available and eaten the same way as pork.
The on going debate surrounding this product I will leave to those in the farming and meat industry.
My stand point is; as long as I use milk and dairy products I will buy veal from my local independent butcher. We all need to understand that Veal is a consequence of us wanting milk, cream, cheese and many other dairy products. I do feel sad that the young males are surplus to the milk farmers needs, but I also feel responsible if I don't use the meat that our milking cows produce. That's why I ask the question, why don't we eat more veal? Maybe people don't realise the connection to the milk industry? I don't feel bad that I like it and, from time to time I will continue to buy and eat veal.
Veal sticky ribs; one way I enjoy this meat is cooked on the BBQ. Or if you want to spend 2 hours in the garden or pop to the shops while dinner is cooking, the ribs can be slow cooked in the oven. Either way they taste delicious.
You can easily find veal short ribs in France and Italy. In the UK you will probably have to ask your local butcher. Don't bother to try and find them in the supermarkets, they won't have them. Alternatively, you can use pork or beef.
I can honestly say, everyone I have cooked these for, has really enjoyed them. I always tell my guests it's a veal dish. I would not want anyone to eat something they're not comfortable with. Several have never eaten veal before and were happy to try them. They didn't realise how nice veal is and I'm happy to say, they also plan to cook veal themselves.
3-4 short ribs per person
Marinade Sauce for 2 people – 8 short ribs; just double up everything for more.
1 tbsp tomato ketchup
1 tbsp soy sauce
1 tbsp runny honey
1 tbsp wine vinegar
1 crushed clove garlic
1 tbsp oil
½ tsp chilli flakes
½ tsp cumin
½ tsp salt
For the BBQ;
Place the ribs into a pan of water and bring to a slow simmer. Half cover the pan and simmer for 1 hour. This helps to keep them moist.
Mix all the marinade ingredients in a bowl.
Take the ribs of the heat and drain. Allow the ribs to cool for 5 mins.
Pour over the marinade and leave for a least an hour but, they will be better if you can chill them over night.
These are now ready for the BBQ. Place on the hot grill for 10-12 mins turning two or three times, basting with the surplus sauce.
For slow cooking in the oven;
If you want to slow cook these ribs.
Add a tin of chopped tomatoes and a finely chopped red onion to the marinade and cook on a med heat – 150C in the over for 2-2 ½ hours. They will be delicious with a bowl of buttered new potatoes.
I made a brown rice and vegetable salad, served on a bed of green salad and baby beetroot leaves.
Back in the garden……….Pretty Beetroot.
June 25th,
It is always really exciting for me, to get back to our garden In France.
The sun has been blazing and it hasn't stopped shining yet…….I've probably spoken too soon!
We planted out as much as we could before we left, hoping we would have some produce during the summer. Kind neighbours have regularly watered and, kept everything going until our return. The vegetables look amazing. A big thank you to them all!
Everything has doubled in size and looks very healthy.
Early summer is a wonderful time in the garden. The first of the summer salads and herbs are at their best. The potatoes are flowering, almost ready to give up their delicious white gems. At this time of year, there's really nothing better than a bowl of cooked, home grown new potatoes with a knob of butter,. We just need to be patient for a few more days, my mouth is watering just thinking about them.
The simple things in life can be the most rewarding!
Today I dug up some 'Chioggia', an Italian beetroot, they are ready for eating. Beetroots are very versatile; they can be enjoyed raw, roasted and pickled. And don't forget to use the young baby leaves, put them in with your mixed salad leaves.
I love it grated raw, with fresh grated carrot and a little grated ginger.
It is fresh tasting and delicious when you just add a little soy sauce, oil and a dash of vinegar.
If you prefer, grate cooked beets and make it the same way.
Leave it to chill a little before serving.
Roast beets are simple to cook. Wash beetroots before roasting, leave skins on. Cut in halves or quarters (keep them the same size). Put in foil with some oil, garlic and thyme. Wrap the foil up tightly.
Roast on a medium heat of 40-45 mins or pop on the BBQ and keep turning every 10 mins. These roasted beets are a simple vegetable dish and taste wonderful with roast lamb or BBQ fish.
You can use any variety of beetroot but, sometimes it's nice to try something different!
Easy Quilt………
JUNE 5th
There seems to be a bit of a baby boom at the moment in Oxfordshire.
A few of my friends are becoming Grandparents for the first time and it is a very exciting time for them. I think 5 new babies are expected between now and August!
All this baby news has inspired me to make a simple quilt for one of the new borns, due this month.
I thought it would make a lovely cot cover or play mat.
I'm pleased it is very popular to have homemade things in the home. Crafts like sewing and knitting are back in 'trend' or is it 'on trend'?? must be my age, we used to say things were 'trendy' back in 1970s….yes I guess it is my age, God I'm sounding like my Mother!
Personally, I didn't think home crafts had died. I have always made things. I'm one of the lucky ones, I had a Grandma and Mother who taught me how to sew, knit, crochet and cook. We had to make things as we couldn't afford to go out and buy things as cheaply as you can today. I can even remember one time, crocheting a clutch bag because I couldn't afford to buy one!
I think giving a handmade gift, which is unique, is always special, especially for a new born baby. Call me 'old fashioned' but, I still love to receive a homemade gift. I think, how wonderful someone has put their time and love into making that for me. It makes me feel very special!
Easy Quilt for Baby;
If you have access to a sewing machine this quilt can be made very quickly.
Materials: 2 x pieces of fabric (equal sizes) example; 600cm x 600cm
1 x piece light wadding (same size as fabric).
Cotton & binding.
Cut out fabric to equal sizes, cut wadding to fit between fabric pieces.
Tack wadding inside fabric.
Tack a straight line from one corner, diagonally across to opposite corner. Use this line to guide your first machine top stitching line. Now move the line left of the first centre line, about 2 inches. Stitch the next diagonal machine top stitching line. Continue to machine stitch each line equally (2ins apart) across the fabric. Now repeat on the right side of the centre line.
Now turn the fabric around and machine stitch in the opposite direction, in the same way as above. This final stitching will make the quilted diamond pattern.
Finish the edging with bias binding or a contrasting fabric.
Machine stitch or hand stitch the contrast edging for a neat finish.
I hope I may have inspred you to make something special too?!
Happy Spring Bank Holiday!…….seeds turning into plants.
This bank holiday weekend, the forecast is not looking as warm and sunny as the last.
Sadly, I think most of us will be dodging showers. The unpredictable sky won't stop me from getting outside. This is still a good time to get out and plant some seeds.
I will spend just 10 minutes putting some pumpkin and butternut squash seeds in pots. It won't be long before they are ready for planting out, in about 4-5 weeks. The pumpkin seeds have been given to us from a neighbour (he saves them every year). The Butternut Squah seeds we bought and are a new variety we have not planted before, I'm looking forward to seeing how they turn out.
These seeds will grown into small plants that will be planted out when the weather is warmer. Hopefully the plants will give me wonderful squash to look forward to cooking in autumn. They are not difficult to grow, one seed planted in one small pot of compost and water. Keep them somewhere warm, in a greenhouse, under some glass or on your windowsill.
Today I have also been checking on seeds that were planted back in April. I'm very pleased to see the Aubergines are ready to be potted on. In fact more seedlings came up than I expected and, I will be able to share them with my neighbours and pot some up for the family to enjoy. Wonderful home grown Aubergines are a great vegetable to cook in the summer. I'm looking forward to sharing some recipe ideas in a few weeks.
The healthy tomato plants have been transferred into hanging baskets, 3 plants in each. This is a bit of an experiment. This year we thought we'd see how they'd grow on our sunny decked area. It will be great to have a colourful display of ruby red fruits throughout the summer.
The variety we have planted from seed is; Ferline – chosen as they are blight tolerant. Watch this space, I will report on how successful they are during the summer months.
Fresh herbs in the garden are very important for me, especially in my kitchen. I use fresh herbs nearly every day. I'm lucky, I can just step outside my door and pick whatever is in season and fresh to use from my herb garden.
The great thing about herbs, even if you don't have loads of space, they can be grown in pots. They don't need loads of attention. Keep them watered in warm weather and cut them back in autumn and spring. Most herbs are quite hardy, and will just keep growing. The easy care ones are; Rosemary, Thyme, Sage, Bay and Mint.
One of my favourites is Coriander. I love to use it freshly cut from the garden in the summer. It livens up any salad and is delicious in marinades. The secret is, don't overdo it, use it as a background flavour, most people hate it because it is used too overpoweringly!
Collect the seeds from the plants, at the end of the season.
Allow them to dry out. Store them in a jam jar.
If you like spice in dishes, use the seeds freshly ground in Indian curry dishes, Moroccan style Tagines and marinades.
For new plants:
Around late May-June, plant the seeds directly into the soil.
Every year new coriander plants will grow in your garden (or in a pot) for free!
BBQ Food – Quick & Healthy!
Sunday, 18th May……………
Wall to wall sunshine for most of us this weekend and perfect BBQ weather. I know many families, like mine, have been busy dusting off the garden furniture and BBQ, ready to spend time outside eating and drinking. And why not, we have to take advantage of this warm spell…. none of us knows how long it will last.
I'm not the biggest fan of BBQ food; I just don't like black crunchy dried up meat or anything that tastes burnt.
It can be a very difficult time of year, suddenly the men in our lives turn into a 'Malegella'. The sun comes out and without warning they can confidently cook for 20 guests, outside on an open fire….. 'no problem!'
Other strange and unusual behaviours begin, for some reason many of our men folk happily put on a piny before the cooking even begins?! Not that I want to discourage anyone who loves to cook outside but, we need to help them cook delicious BBQ food we can look forward to eating and not burnt offerings. I want to be delighted and give thanks for a job well done, witha delicious plate of food placed in front of me. Not as I have done in the past, giving thanks through gritted teeth, not sure if the stomach will hold out for the next 24 hours………or is that just me?
There is a simple way to get the best out of BBQ food without cremating it and knowing that all will be well, with no tummy upsets to deal with.
This method has worked well for me and luckily my 'Malegella' was more than happy to try it out. Our BBQ food is no longer crispy or over cooked, which often ended up scraped into the bin.
If you're going to cook on the BBQ, use foil, it is your friend and I use it all the time.
Anything your planning to eat can be prepared in advance. Prepared then wrapped in foil, it's ready to go straight to the BBQ. It's as easy and simple as that. You may be cooking for 4 or 14. Cooking meat or fish, potatoes or sweet corn; it's the same method for everything. Use foil parcels to begin the cooking process. Add a little oil and seasoning, or marinade, it will help keep everything moist and juicy. Just before the end of cooking time, take whatever your cooking out of the foil and finish it on the hot BBQ grill for a minute or two. You will achieve perfectly cooked food, which tastes great, finished with a little BBQ flavour just before serving.
If like me your nervous about BBQ food, try this method, I promise it works.
For our BBQ lunch on Sunday, I prepared a whole trout with garden herbs and lemon. This was followed by simple chicken tikka kebabs. All very simple, delicious and healthy!
As I've already said you can prepare anything in advance and wrap it in foil.
I prepared the trout and the chicken a couple of hours before cooking. The foil parcels cook straight on the hot BBQ and only take about 20mins (turning once after 10mins). It was all perfectly cooked by my man and it was delicious.
Trout with Herbs & Lemon
1 whole trout washed & cleaned – serves 4 as a starter.
Fresh herbs – your choice (any mix from the garden like: marjoram, tarragon, chives, sage, mint)
1 lemon, sliced
½ glass white wine
Olive oil or sunflower oil
Wash and clean the trout. Fill cavity with some fresh herbs and slices of lemon. On a large sheet of foil, place the fish on a bed of fresh herbs and some slices of lemon. Season the fish with salt and pepper, drizzle with oil.
Wrap the foil like a parcel; pour wine into the top before sealing the foil. This is now ready for cooking.
Cook for 20 minutes – turn over after 10 mins.
Let the fish rest on a plate for 5 mins before opening the foil. The smells are wonderful when you open the foil.
Serve with green salad leaves and honey & Dijon mustard dressing.
Chicken Tikka Kebabs
1 x chicken breast per person
1 small pot natural yogurt (will be enough for 6 breasts)
1 small jar tikka paste
1 lemon sliced
Chop the chicken breasts into small chunks. Mix yogurt with the tikka paste (use equal quantities) pour mixture over chicken and leave to marinate for 1 hour in the fridge. Thread chicken onto skewers, oil a large piece of foil, place the chicken kebabs onto the foil and cover. These are now ready for the BBQ.
Cook on the BBQ in the foil for 10-15 mins. Take the skewers out of the foil and place directly on the BBQ to brown lightly, turn 2-3 times, after about 3-4 mins, they will be perfect. Squeeze a little lemon juice over each one before serving. These will taste delicious and still be moist.
Serve with a simple tomato salad and a Mint & Crème Fraiche dressing.
I'm confident you will enjoy BBQ food far more when you cook with foil parcels.
Happy BBQing!!


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This Is What A 24K Gold iPad Air 2 Looks Like
Quick! If you had to guess what an iPad Air 2 decked out in 24K gold looked like, what would you say? If your answer was "ridiculously kitschy" — congratulations! You're correct. (We'd also accept "kind of like grandpa's wristwatch")
A girl is mysteriously killed after recording herself playing with an ancient Ouija Board, which leads to a close group of friends to investigate this board. They later find out that some things aren't meant to be played with, especially the 'other side'.
An automobile mechanic and his daughter make a discovery that brings down the Autobots - and a paranoid government official - on them.
It was supposed to be a simple job. All Lucy had to do was deliver a mysterious briefcase to Mr. Jang. But immediately Lucy is caught up in a nightmarish deal where she is captured and turned into a drug mule for a new and powerful synthetic drug. When the bag she is carrying inside of her stomach leaks, Lucy's body undergoes unimaginable changes that unlocks her mind's full potential 100%.
Thomas wakes up in an elevator, remembering nothing but his own name. He emerges into a world of about 60 teen boys who have learned to survive in a completely enclosed environment, subsisting on their own agriculture and supplies. A new boy arrives every 30 days.
In The Equalizer, Denzel Washington plays McCall, a man who believes he has put his mysterious past behind him and dedicated himself to beginning a new, quiet life. But when McCall meets Teri (Chloë Grace Moretz), a young girl under the control of ultra-violent Russian gangsters, he can't stand idly by - he has to help her.


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I have used a few different websites for various magic. I always seem to come back to MJM though, I love the inventory, the prices and of course the...Read More ->
I must express my gratitude and happiness for the very fast, and friendly service that MJM Magic gave to me. I ordered an effect on a Monday, and...Read More ->


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China COSCO group retires chairman amid shipping industry slump
China's largest shipping group, China Ocean Shipping (Group) Co (COSCO Group) has replaced its chairman in what appears to be a bid to boost profitability amid a downturn in the global shipping industry.
COSCO Group, parent of the world's largest dry bulk cargo fleet operator COSCO Holdings Co Ltd , said in a statement that Wei Jiafu, 63, was replaced by Ma Zehua, its 60-year-old president and director. Wei would also retire from the company, the statement said, without giving further details.
COSCO Holdings logged a net loss of 9.6 billion yuan ($1.5 billion) for 2012, its second year in the red. Its shares have dropped nearly 9 percent so far this year, on course for their fourth year of decline.
Ma takes over COSCO Group as the global shipping industry is suffering from a severe downturn, with new orders at China's shipyards falling to a seven-year low due to the global economic slowdown and an oversupply of vessels.
The Chinese government has been trying to support the domestic shipping industry since the 2008 financial crisis, and local media reports said this week Beijing was considering policies to revive the shipbuilding business.
"The oversupply in the shipping market is still very severe, so shipping firms and shipbuilders face a grim outlook this year," said Lawrence Li, an analyst at UOB Kay Hian based in Shanghai.
"COSCO has been controlling capacity… but their problems have accumulated over the years and were not created just during Wei's reign," he added. (Reuters)
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November 29, 2014
GRAND JUNCTION, Colo. Taste of the Grand Valley is one of the best food celebrations of the year and the crowded convention center proves its popularity.
Hundreds of people toured the exhibits to sample the different cuisines being offered by restaurants, caterers and food vendors. There were door prizes, cooking demonstrations, plenty of balloons and it was all to benefit the United Way of Mesa County.
"Currently we've raised 75% of our fundraising drive and we just need some help to get that last bit," said Amanda Crysler of the United Way of Mesa County.
There were 36 different vendors, making it one of the largest events in years. Officials estimate they raised nearly 30,000 dollars Monday night.
Attendees were able to vote on their favorite dishes. The 'People's Choice Awards' winners were Pattie's Tiny Cakes for the Sweet Creation Award. Zoup won Tastiest Soup, Colorado Legacy Coffee won Tastiest Beverage by a single vote and Cowboy and The Rose Catering won in three categories, Tastiest Dish, Best Theme and Overall Taste.
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- 5 beds
- 5 baths
- 5870 sq ft
I have been the top producer in my Century 21 office since 1984. I now own the office with the most experienced agents in the area. We specialize in both PRE OWNED and NEW homes in the Dallas-Ft. Worth metroplex. We will give you professional and personal service, taking into account each client's specific needs and desires. We handle all properties including residential homes, land, condos and new homes. Customer satisfaction is our number one concern. When you are ready to sell your home or buy one, call, or e-mail Century 21 Hudson Realtors first. We work referrals Worldwide. Call now for more details 972-285-8855 agent waiting to help you! (se habla espanol 972-681-0500). View all the available listings at http://wwwC21hudsonrealtors.comRead
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Information deemed reliable but not guaranteed. All measurements are approximate. MLS® numbers are provided where available. NewPoint Media Group, LLC is not affiliated or associated with The Canadian Real Estate Association or any other owner of the MLS® word or design mark in any geographic area.


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Representatives from various District government agencies will discuss upcoming funding opportunities and how to respond with competitive proposals. Representatives will provide tips on what they look for in fundable proposals. Representatives from the Department of Health, Office of Planning, Office of the Chief Technology Officer, DC Department of the Environment , Department of Mental Health, Office of the State Superintendent's Office and others have been invited.
Tweets by @DCPoliceDept
Provide feedback on DC agencies.


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November 23 2014 Latest news:
max temp: 10°C
min temp: 4°C
To mark the first ever National Real Vanilla Day, the natural ingredient company LittlePod teamed up with Bickleigh Castle to hold a two-day event full of demos, talks and good food all based around vanilla.
Ping Coombes from Bath is the 2014 MasterChef winner.
Nestled in 36 acres of beautiful West Country parkland, Ston Easton Park is unique
Thousands of pounds are raised at a charity lunch hosted by Raymond Blanc
Promotional Feature:Looking for a pub that serves traditional pub food, has a beer garden, a childrens play area and live local music…..? Then look no further than the Ring O Bells.
Ping Coombes from Bath is the 2014 MasterChef winner.
This is the most brilliant herb relish to add to your repertoire for chicken, fish, beef or venison - serve like chutney, as an accompaniment.
Wholegrain Basmati is a world apart from Pure Basmati in terms of flavour and texture.
Nestled in 36 acres of beautiful West Country parkland, Ston Easton Park is unique
WORDS: Charlotte Skidmore
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Liam Bird takes a spin in the Porsche Cayman S to see if it's an improvement on the previous generation of Cayman, or another iteration of their entry-level Boxster.
As Ellie and I drive to The Theatre, Chipping Norton, the skies begin to darken. And then the rain comes – driving so ferociously against our windscreen, it's a big hint we should be urgently sourcing gopher wood. Whatever that might be.
A cocktail is for every occasion whether it's celebrating with friends or letting your hair down at the office party. We pick out the top cocktail venues in Cheshire, Lancashire, Manchester and Liverpool
Whether you fancy a firkin of Shere Drop, a polypin of Posh Pooch or just a bottle of TEA, there's an excellent choice of original beers to be had in Surrey. JANET DONIN visited a few of the independent breweries to discover the best pints in the county
A long walk deserves a stop at a cosy inn and Lakeland writer and photographer Vivienne Crow has agreed to share a few of her favourites
If you're a traditionalist at heart or want to try something new this Christmas, we've picked out the best food and drink products to enjoy over the festive period.
Fantastic stuff champagne. It's got everything – the beaded bubbles of Keats' poetry and a happy feeling of celebration and luxury that surpasses all other wine. A truly sensuous wine, there's the ceremony of opening the bottle, the 'pop' and the little wisp of smoke; and the sight and sound of pleasures to come as the first fabulous flow fizzes into the flute.


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I'm making a short list of five classic novels I want to read sometime in 2010.....
Did the snow last week put you in a jolly mood and start you thinking of the North Pole? We won't promise a winter wonderland, but if you stop by the Baldwin Boettcher Branch this Saturday, December 12, between 1:00 and 3:00 PM, we're sure you'll get a hearty taste of holiday cheer at our annual open house. On hand will be festive live music by Kevin Groover and Ivan Collins, and lots of delicious treats and goodies. We'll have a seasonal craft suitable for all ages, so bring your creative spirit. We look forward to seeing you!
Title to be discussed: Franz Kafka's classic novel, The Trial. Date of meeting: Monday, January 4, 2010, at 6:30 PM. Summary: The terrifying tale of Josef K., a respectable bank officer who is suddenly and inexplicably arrested and must defend himself against a charge about which he can get no information.
The traditional thing to do on New Year's Eve is to go to a New Year's Eve party, isn't it? But whenever I talk with friends, family, and co-workers about their plans for this big night, many if not most of them say they aren't planning anything special and will probably stay home. It may not be a night to remember for the ages, but staying home doesn't have to be boring if you spend the evening with a great movie. If you plan to stay home on New Year's Eve, you might enjoy the company of one of these movies with an end-of-the-year setting.
Title to be discussed: Como agua para chocolate: novela de entregas mensuales con recetas, amores, y remedios caseros by Laura Esquivel. Date of meeting: Thursday, December 3, 2009, at 6:30 PM. This bilingual book club meets monthly. Copies of this title are currently available at the library. Call 281-821-1320 for more information.
We are excited to host back-to-back events on Monday, November 23, 2009, in celebration of Native American Heritage Month: Native American Dance at 2:00 PM and Native American Cooking at 6:00 PM. For more information, check out our calendar or call the library at 281-821-1320. To get you in the mood for these programs, we'd like to offer some suggested reading and viewing.
Title to be discussed: December 6 by Martin Cruz Smith. Date of meeting: Monday, December 7, 2009, at 6:30 PM. Summary: Set in the crazed, nationalistic Tokyo of late 1941, "December 6" explores the coming world war through the other end of history's prism -- a prism held by the unforgettable rogue and lover, Harry Niles. Raised by missionary parents, Harry should be as American as apple pie.
Do you have an idea for an adult program you'd like to see at the library? Maybe you would like to learn a new skill or try out a new hobby (Wii games for adults? cooking demos? learning a language?), or perhaps you'd enjoy meeting with other adults who share a common interest, such as quilting or creative writing. We would love to hear from you. Simply reply to this blog post, or fill out a comment card or talk to a staff member when you visit the library. Let us know your ideas and also the day/time you are able to attend programs at the library. We are already planning some exciting events for 2010. Your input will make the new year even better!
If you have, then you know you can spend a small fortune for a couple of hours of fun, especially if you include popcorn and a soft drink. So if you come to the library to check out books and movies, why not plan your visit during one of our monthly movie screenings? Enjoy a movie with popcorn, pick up your holds, and browse the shelves for even more materials to check out all in the same trip.
Title to be discussed: Firefly Lane by Kristin Hannah. Date of meeting: Monday, November 9, at 6:30 PM. Summary: "In the summer of 1974, Kate Mularkey has accepted her place at the bottom of the eighth-grade social food chain. Then, to her amazement, the "coolest girl in the world" moves in across the street and wants to be her friend. Tully Hart seems to have it all -- beauty, brains, ambition.
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November 27, 2014
Stay up-to-date with KAKE News:
BOSTON (AP) -- J.D. Drew and Mike Lowell hit grand slams to help
Diasuke Matsuzaka remain unbeaten, and the Boston Red Sox completed
a sweep of their seven-game homestand with an 11-8 win over the
Kansas City Royals on Thursday.
They were the first Red Sox players to hit slams in the same
game at Fenway Park since Tony Armas and Bill Buckner did it Aug.
7, 1984. The last time Boston had two slams in a game was when the
switch-hitting Bill Mueller hit both -- one from each side -- at
Texas on July 29, 2003.
Boston's seven wins comes after it dropped the final four of a
4-6 road trip. The Red Sox open 10-game trip in Oakland on Friday
(Copyright 2008 by The Associated Press. All Rights Reserved.)
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White Sox top Rangers 4-3 on wild pitch, earn split
By DARYL VAN SCHOUWEN firstname.lastname@example.com May 17, 2011 11:54PM
Brent Morel follows the flight of his three-run home run in the fifth inning Tuesday night. | Paul Beaty~AP
Updated: August 31, 2011 12:37AM
Brent Lillibridge got off his seat on the White Sox' bench and into the game Tuesday night. A student of the game, Lillibridge has watched and learned. And he has an idea about what it will take to get the Sox out of their doldrums at home.
"Win the first inning,'' Lillibridge said before the Sox defeated the Texas Rangers 4-3 at U.S. Cellular Field. "Win the second inning, the third inning. Do the little things and find ways to win games.''
And if somebody steps up and hits a three-run homer, as rookie third baseman Brent Morel did to tie the game, the Sox will take that, too.
Gordon Beckham scored the go-ahead run in the eighth on a wild pitch by reliever Cody Eppley, and Sergio Santos (0.00 ERA) pitched a perfect ninth for his sixth save as the Sox gained a split of their two-game series with Texas.
Eppley (1-1) walked Beckham to lead off the eighth, and left-handed- hitting newcomer Dallas McPherson, pinch-hitting for Lillibridge, singled Beckham to third to set up the Sox' fourth run.
"It felt like we definitely had the momentum from [the home run],'' said Morel, whose blast of a 1-2 fastball off starter Matt Harrison — along with standout run-saving plays on ground balls in the fifth and eighth innings — energized the 22,437 in attendance.
''He threw me a little slider down and in [the previous pitch], and I was trying to stay on the ball,'' Morel said. ''Luckily, I got a fastball over the plate. Mistake pitch. I was fortunate to get that one.''
Home runs are tougher to come by in May than in the warmer summer months, so the Sox will need to be proactive at home while the weather is cool.
''The whole team was slow out of the gate last season, and we heated up when the weather got warmer,'' Lillibridge said. ''Once the weather heats up, our offense at home — and since we've been on the road so much, it will pay dividends with so many games at home in June, July and August — with our lineup, the way the guys put the ball in the air deep, the ball really carries in the summer, so we'll put some amazing numbers up.
''But you know what? We have to find ways to win now with no excuses. We can't hit the high fly balls and hope they go out. We have to produce, get guys on base, get guys over with productive outs. We have to get two-out hits, and that's the only way you're going to win. We have to win the tough ones, the cold-weather games.''
After a 6-3 road trip that followed a 1-5 homestand, the Sox were flattened 4-0 by the Rangers and Colby Lewis on Monday. Trailing the Cleveland Indians, who come to town tonight, by 12 games in the loss column puts the pressure on the Sox to start making some hay.
"We won some games on the road trip with a little luck, but we also got guys over, got some bunts down and did things right,'' Lillibridge said. "We can't let being down a couple of runs early change the way we play.''
Sox starter John Danks avoided falling to 0-7 despite six walks (one intentional) by battling his way into the seventh inning before leaving after 113 pitches with the score tied at 3.
''He was swimming against the current, but he made it to the island,'' manager Ozzie Guillen said.
''Any win is a good win,'' Danks said, ''but we feel like we're starting to turn it around a little bit after the road trip, and to beat a team like that, even though they're missing some guys right now, they're a good team. For us to win the way we did tonight, that's big.''


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Photos and Description of this 2 bedroom holiday apartment in Playa Flamenca - La Calma
2 en-suite bedrooms, 4 communal pools, close to beach and golf
La Calma - The peaceful place. Top Floor Apartment with private roof-top solarium. A short walk to the nearest beach. This apartment is suitable for families, friends or couples and has one double and one twin bedroom, both with en-suite facilities. The double bedroom and lounge access the large balcony is ideal for breakfast in the sun whilst the private, rooftop solarium gets the sun from orange juice at sunrise to a glass of wine at sunset. The apartment overlooks the main pool and garden, there are 3 further pools around the complex. Situated about a five minute walk from a large selection of bars, a bank, shops and a choice of international restaurants in the Flamenca Beach commercial centre. The area boasts over 300 days of sunshine per day and the World Health Organisation says it has one of the healthiest climates in Europe. Cable TV brings many of your favourite UK TV and radio channels, subject to availability.
- Suitability:
- Low Allergen Environment
- children welcome
- non smoking only
- pets not allowed
- suitable for elderly or infirm


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How the hell am I meant to make this work?!(53 Posts)
aimingtobeaperfectionist Sun 23-Dec-12 22:30:48
Festivechocaholic Wed 26-Dec-12 23:15:29
EnglishGirlApproximately Mon 24-Dec-12 19:13:10
aimingtobeaperfectionist Mon 24-Dec-12 15:25:45
janey68 Mon 24-Dec-12 11:23:24
kirrinIsland Mon 24-Dec-12 00:27:13
scottishmummy Mon 24-Dec-12 00:25:35
SantaIAmSoFuckingRock Mon 24-Dec-12 00:23:25
aimingtobeaperfectionist Mon 24-Dec-12 00:22:42
scottishmummy Mon 24-Dec-12 00:18:00
scottishmummy Mon 24-Dec-12 00:15:11
aimingtobeaperfectionist Mon 24-Dec-12 00:13:36
drcrab Mon 24-Dec-12 00:04:26
SantaIAmSoFuckingRock Mon 24-Dec-12 00:00:44
scottishmummy Mon 24-Dec-12 00:00:28
TeaDr1nker Sun 23-Dec-12 23:59:16
aimingtobeaperfectionist Sun 23-Dec-12 23:56:08
MerylStrop Sun 23-Dec-12 23:54:27
SantaIAmSoFuckingRock Sun 23-Dec-12 23:53:37
AmandaLF Sun 23-Dec-12 23:53:01
SantaIAmSoFuckingRock Sun 23-Dec-12 23:51:55
AmandaLF Sun 23-Dec-12 23:51:50
AloeSailor Sun 23-Dec-12 23:51:48
AloeSailor Sun 23-Dec-12 23:51:21
breatheslowly Sun 23-Dec-12 23:49:13
aimingtobeaperfectionist Sun 23-Dec-12 23:45:24
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text:
Merry Christmas in Spanish
One of the first things to learn in Spanish is how to say Merry Christmas in Spanish.
Well, here you go:
Merry Christmas - Feliz Navidad
It's pronounced: fe-LEECE nah-vee-DAHD
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