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Orange County's toll roads are unable to pay their own way, leading the state of California to investigate whether their administrative agencies are viable as a going concern. Obviously the situation is complicated by the fact that there are public highways (I-5 and I-405) that duplicate some of the connectivity of these tollways, but their financial duress would seems to suggest that when people actually have to pay, directly, to use freeways… they're far less interested in footing the bill than when we socialize the resource, and force everyone to pay. This isn't very surprising, but it does get one thinking: just how much of our infrastructure would we have never built if it was transparently priced? How many hundreds of billions or even trillions of dollars have we wasted on a polluting, oil dependent, dangerous, city destroying, obesity inducing means of transportation? If you're going to subsidize something at the scale we've subsidized automobiles, you better be darned sure that the externalities that come along with it are positive! Hopefully this will serve as a wake up call to the beltway developers around Denver.
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- No Vision for East Arapahoe
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- Reject the Annexation of Hogan-Pancost
- Electric Bikes on Boulder's Paths
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- Sustainable Transportation in Freiburg
- Managed Lanes in Colorado
Will Toor and Mike Salisbury at the Southwest Energy Efficiency Project have put together a good paper called Managed Lanes in Colorado (it's a PDF) that looks at the policy rationale behind (and a few issues with) creating additional highway capacity in the form of managed lanes with tolling, that also allow high occupancy vehicles and transit to take advantage of the investment, addressing some of the "Lexus Lane" criticism of using tolls in the public right of way (on projects that are still mostly publicly funded). It's not quite as fun to read as my magnum opus from this
- America's Cities Are Still Too Afraid to Make Driving Unappealing - Emily Badger - The Atlantic Cities
It's the relative attractiveness of different modes of transportation that shapes our choices, and American cities are still terrified of making driving less attractive. This really puts a cap on what fraction of trips we can get over to biking, walking and mass transit. Partly because driving is such an ingrained cultural norm (even if it's just as easy to drive as to bike, the default behavior amongst most people will be to drive), and partly because accommodating cars well means degrading the walking, biking and transit amenities. In a place like Boulder where people actually have alternatives to driving
- Granny flats flourish after fee waiver... in Portland
In 2010 Portland, Oregon made it cheap and easy for people to build ADUs (Accessory Dwelling Units -- also known as "granny flats", "in-law apartments", "carriage houses", etc -- small secondary dwellings that are on an existing property), and to nobody's surprise, the tiny homes boomed. This kind of housing adds density without changing neighborhood character, lets people live lighter on the land, and helps makes housing affordable both for the renters, and the homeowners who now have a rental income that was impossible before. And they do it all without any public subsidy. Boulder can do this too.
- Hamburg's Car Free Greenway Network
There have been a bunch of links floating around recently about the German city of Hamburg's plans to "go car free" in the next 15-20 years. For example this BBC Future article which references this post on Inhabitat, which then points to Arch Daily which finally links directly to the actual city planning site from Hamburg (auf deutsch of course). Unfortunately, these seem to be just click-bait headlines. As far as I can tell (and I don't read German) the real point of the plan is to create an extensive, connected network of bike and pedestrian greenways that provide easy access
- The Growth Ponzi Scheme
A great series of 5 posts from Charles Mahron at Strong Towns on how the suburban growth pattern we've seen in the US for the last 60 years is indistinguishable from a growth Ponzi scheme. We use federal (or sometimes state) money to make capital investments, but leave the maintenance and operational costs to local governments, which usually have no revenue source sufficient to fulfill that obligation -- because this type of development does not come anywhere close to being economically productive enough to pay its own way in terms of tax revenues. For a while you can continue this
- Managed Lanes in Colorado
Boulder Bikes


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If you have any queries or feel your procedure is not healing as explained please telephone your specialist immediately. Do not panic that the area treated may show redness and swelling and that the colour looks dark and intense - this is quite normal.
Additional treatments cannot be undertaken until the area has completely healed. A 4/6 week healing time is required before anymore work can be undertaken.
If showering within 24 hours please try to avoid the water jets hitting the treated area.
Try to avoid the gym, sauna or pool for 24 hours.
Once the area has healed completely, approximately ONE WEEK, consider using a waterproof total sunblock when going out in the sun to stop colour fade.
Strong chemicals of Glycolic Acid/Peels of any kind may cause the pigment to lighten - always telephone and check with your specialist if in any doubt.
Important Information
Giving Blood
The Red Cross have suggested that you do not give blood for 6 months.
MRI Scans
This procedure shows up as an artefact on the scan. Some clients may experience a tingling sensation. Please notify your radiologist.
Dermal filters can alter the shape of the eyebrows or the lips.
Laser Hair Removal, particularly around the lip area (cleft patients) can cause colour change - it is important to advise LHR technician that you have had a micropigmentation procedure as this cannot be rectified with another micropigmentation procedure.
Colour Refreshing
To keep your micropigmentation looking its best it is recommended that you have a colour boost procedure every 12/18 months for facial procedures and every 2/3 years for areas covered by clothing.
It is very important to remember that if you have had a skin camouflage procedure or scalp camouflage then this work is multi-treatment and it can take many months to see the true result. This is because colour is required to be implanted slowly and carefully - in a layered effect to try and create the most realistic skin tones possible.
It is important that you contact your specialist immediately if you feel your procedure is not healing as listed and explained.

subset: commoncrawl


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The title of the show is a quotation from Rainer Maria Rilke's essay of 1913 On Dolls, my familiarity with which I am indebted to Cathie for. This text, which ostensibly deals with the wax dolls of Lotte Pritzel, is really about the strange quasi-animate quality of dolls and their peculiar auratic effects.
One of the remarkable things about Rilke's essay is his articulation of auratic phenomena, twenty years earlier than Walter Benjamin's totemic text The Work of Art in the Age of its Mechanical Reproducibility, and perhaps even more remarkably the extent to which it prefigures the critical attitude taken by 'pictoral turn' authors such as W.J.T.Mitchell. It's also very beautifully written.
Read: Carpenter, B. (2014) thing-soul (pdf of essay), London: Marlborough Fine Art. The whole catalogue can be viewed here.
Keywords: Aura, Cathie Pilkington, Dolls, Rilke, Picture Theory, W.J.T. Mitchell, Walter Benjamin


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SUPERIOR- Do you ever wonder why a police officer gave you a ticket? Well Tuesday was your chance to ask.
Superior police officers met with community members at Hardee's on Belknap to have a cup of coffee and chat with locals.
You can ask just about any question.
Ranging from how they are helping in the community to solving crime or even a speeding ticket.
Police officers get a unique opportunity as well as the community.
"Us as officers get that community bond from our citizens. So they know who we are, and they know there are officers here that are very good officers and very good people working for them. So that's what we hope to build is that trust," Community Police Officer Bonnie Beste said.
If you had a question there will be another chance in early December at the McDonald's on 2nd Street in Superior.


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Our hostels
EL MISTI HOSTEL YELLOW BĂšZIOSEl Misti Yellow in BĂşzios is owned and operated by travelers who have put their love of traveling and experiences together to build a wonderful place.
EL MISTI HOSTEL SALVADOR - BAHIAHere you will find everything you need to relax and have fun in the beautiful city of Salvador in Bahia. You will find weather, music and experiences that will make your stay unforgettable.
EL MISTI COPACABANA - RIO DE JANEIROOur friendly and inviting hostel and pousada offers you the chill out haven you will need while visiting the exciting city of Rio de Janeiro. Let El Misti Hostel Copacabana be your home away from home!
EL MISTI LEME - RIO DE JANEIROOur hostel in LEME, a very special part of the city of Rio de Janeiro. Just 300 meters from Copacabana Beach.
EL MISTI HOSTEL RIOLadies and gentlemen, welcome to El Misti Hostel Rio, the most complete, spacious and comfortable of all our hostels in "The Wonderful City". Rio de janeiro - Brazil
EL MISTI HOUSE COPACABANAWith our unmatched location in the middle of Copacabana, just 3 blocks from the Rio's gorgeous beaches, we are prepared to offer our guests all the amenities necessary to make your stay in Rio as comfortable as it is unforgettable.
EL MISTI HOSTEL ILHA GRANDELadies and gentlemen, welcome to El Misti Hostel in Ilha Grande, the most complete, spacious and comfortable hostels in Ilha Grande. Ready for your next experience in Brazil?
EL MISTI ROOMS - COPACABANAWelcome to El Misti Rooms, a hostel with private and shared rooms located right in the centre of Copacabana! The best location in Rio de Janeiro - Brazil
EL MISTI BOTAFOGO - RIO DE JANEIROEl Misti Hostel Rio de Janeiro is your youth hostel in Rio. We welcome travelers and other good people to El Misti Hostel Rio de Janeiro, where guests enjoy good times and relaxation in a pleasant location.
@elmistihostels on Instagram
Ser Alzira
Enjoy incredible promotions and packages for travelers. www.elmistitravel.com


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Rio Vol. 1
Snakes Alive!
AUTHOR: Stefan Petrucha
ARTIST: James Silvani & Amy Mebberson
Product Description
Blu and Jewel, the last known surviving Blue Spix Macaws, are having a great time raising their children in the safety of the Blu Bird Sanctuary, but there may be trouble in paradise! When Blu overhears that Tulio and Linda may lose the Sanctuary, Blu takes it upon himself to save the family and keep them together. When bulldog Luiz tells Blu about a legendary elixir hidden somewhere in the jungle, Blu thinks that could be the answer. That is, of course, if cockatoo Nigel doesn't get there first, and if they can make it past the villainous snaky Ssssssalbatore in one piece!
An ALL-NEW exclusive prequel to RIO 2 that takes place right after the original RIO hit film!
Release Date: April 15, 2014
Format: Paperback / Hardcover
Price: $7.99 / $11.99
Trim Size: 6 x 9
Page Count: 56 pages


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Articles by topic » NBSK
No prospect of a turnaround on the European pulp market in July
22 Jul 2014 − In July, European NBSK prices remain stable, while pressure seems to persist on the European hardwood pulp market. » more
Prices for BEK pulp under pressure in spite of brisk demand
29 Apr 2014 − In April, demand for pulp remained strong. NBSK pulp supplies are even tight with stable prices while BEK prices softened. » more
Tembec sells Chetwynd BCTM pulp mill to Paper Excellence
13 Mar 2014 − Paper Excellence expands production capacities in Canada. Chetwynd pulp mill becomes the company's seventh production site in the country.» more
Skoghall mill to return to full production in February
30 Jan 2014 − The Stora Enso cartonboard mill in Skoghall will return to full production in February. Due to the explosion of the recovery boiler, CKB production has been running at a reduced level. Production loss is estimated to be...» more


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The following are Whitehouse Chamber sponsored events for 2014 and 2015 – please note that most events that are on specific days of the month (2nd Tuesday of April) will stay on the same day from year to year to accommodate future planning:
- Quarterly Whitehouse Chamber member lunch meeting – Tuesday, January 20th 2015, at the Whitehouse United Methodist Church – in the meeting room in the back of the church
- Reverse Raffle – Saturday, March 7th, 2015 at KE Bushman's
- Quarterly Chamber member lunch meeting – Tuesday, April 21st, 2015 at 12:00pm at the Whitehouse United Methodist Church (always 3rd Tuesday in January, April, and July)
- 2015 Business Expo – A Tuesday in April
- Independence in the Park – Saturday, July 5th at Whitehouse City Park with fireworks in the evening, live music, sanctioned BBQ contest, bounce house, food and drink for sale, and MORE!!!!! Visit our homepage and look for the article about our event!
- Quarterly Chamber member lunch meeting – Tuesday, July 15th
- New Teachers Breakfast -Tuesday, August 13 at Stanton Smith Elementary (new teachers and WISD staff for the 2014-15 school year)
- Whitehouse Chamber Annual Banquet – Tuesday, October 7th at KE Bushman's: CASINO NIGHT!
- Whitehouse Chamber Christmas Parade & WinterFest – Saturday, December 6th (always 1st Saturday in December)


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Spring preperation
March 11, 2014
2014 – What is in store?
January 27, 2014
The winter seems to have come early and is much too cold and windy! We will all remember the winter of 2013-2014 as bitterly cold with hardly any snow.
The good thing is that winter won't last forever and soon we will see signs of spring.
Things at Rolling Acres Farm are moving along with planning, ordering seed, repairing equipment, keeping the chickens happy and a little rest and relaxation.
Stay tuned for the upcoming news about our CSA and what great produce we will be producing for your salivating mouths and growling stomachs!
Welcome Spring 2013!
April 11, 2013
Rolling Acres Farm is gearing up for 2013. We can't help but wonder what type of year it will be. With the drought of 2012, how will things grow this year? We finally have had several days of good rainy weather. It's been a bit chilly but we have had nearly an inch and a half of rain. How wonderful can that be especially given that the first round of peas, potatoes and onions have been planted. We were also able to get a cover crop of oats, crimson clover and buckwheat in the ground.
The next couple of weeks will see tomatoes getting planted in our small high tunnel along with other crops in the field as the weather clears. The big project coming up is getting the plastic on our 72 x 30' moveable high tunnel. We were able to get the structure built last fall but were unable to get the plastic on.
Larry and I are looking forward to learning about how to use our tunnel and how to get the most out of it. We have a little experience with our small tunnel and growing tomatoes but this certainly will be a new adventure.
Changes at Rolling Acres Farm
February 11, 2011
To All of Our Friends,
I am using this post to announce that there are big changes at our farm for 2011. I have accepted a position with the United States Department of Agriculture to serve for one year as an agriculture adviser in Afghanistan. Since I turned sixty a year ago I have wanted to try an experience outside my area of comfort – our farm.
Larry will stay on the farm and take care of raising chickens and turkeys for our customers, plant his own garden, seed down much of the three acres that we usually plant and work on projects that suit his fancy. I will have several R & Rs during the year so will be returning to check on things.
I will be working in Nangarhar Province in the Eastern Region of Afghanistan and living on Forward Operating Base Finley Shields. I will be leaving Iowa on February 23rd for a month of training in the Washington D.C. area. March 27th is the date I will deploy to Afghanistan. I will keep in touch, probably through this blog if you are interested in experiencing a slice of my life as an ag adviser.
Larry and I are passing the CSA on to Dale and Gina Raasch. They sold their vegetables next to me at the Farmer's Market in Atlantic this past year. From the looks of their produce, they know how to grow great crops. Their contact information is:
Gina Raasch – 515-689-6320
Dale Raasch – 641-745-5638
I have thoroughly enjoyed being your farmer for the past several years. There have been challenges but none that couldn't be met.
Looking forward to keeping in touch with you from another part of the world.
The End
October 4, 2010
Week of October 4, 2010
Dear All,
This is it; the end of the season! With the cooler weather over the weekend, it sure feels like fall. I want to thank all of you for your participation in the CSA and hope that we have met your expectations.
Last week you received a comment card. I hope you can take the time to fill out the card and bring it to me on Tuesday. It will help me plan for next year.
The year in review has been an interesting year; lots of rain and lots of hot temperatures. Both of these conditions caused uneven germination of the seeds I planted, especially the later lettuce and spinach (what a disaster).
I think one of the most frustrating issues I have had to deal with this summer is digging sweet potatoes. I guess I am lucky that we only dig them for about a month. The vines go everywhere and it is hard to find the base plant. While digging them I try my hardest to miss the tuber but inevitably there is that awful crunch sound when I cut through one. You may notice that they are rather weird looking as well. At least they are good to eat!
You have probably noticed the deteriorating tomatoes. Rather than toss them, we are letting you have the last of the season. Even though there are "defects", when cut away one still have the wonderful flavor. You are also getting some tomatoes that are under ripe. Tomatoes will continue to ripen once picked off the vine.
We had great help at Rolling Acres Farm this summer. Gwen Varley and Liza Fate became familiar to you during the main part of the summer and then Anna Sander during the last six weeks. I started out going to market then let the girls take over. It has been fun doing the market these last few weeks, seeing and talking with you.
I am off to a big adventure in two weeks. I am going to an international conference called Terra Madre http://www.terramadre.info/pagine/welcome.lasso?n=en in Turin, Italy. I am going with two friends from Iowa. My dear husband Larry will be staying home to care for the farm in my absence. I am a very lucky person to have strong family support to be able to travel like this.
Several of you have told me that you are keeping your baskets. That works fine; those of you who want me to keep one until next year, just let me know. If any of you have a particular bag that you would like back, please give me a description and I will get it back to you. Any extra bags you may have that you are willing to return would be great.
I got them somewhat washed today but the red potatoes are rather dirty. The soil is still wet and even though the sun has been shining for several days, it is not drying out.
This week's produce:
Red potatoes
Sweet potatoes
Buttercup squash
Butternut squash
Garlic pearls*
Green or red peppers
Green Onions
*Garlic pearls are actually the seed head of the garlic plant. What's fun about these is that you can just pop them in your mouth (if you dare and if you like raw garlic) or just pop them in your recipe. You needn't peel them – the skin is very thin and is just absorbed in the food.
Buttercup squash is a winter squash belonging to the family Cucurbitaceae. Not to be confused with its cousin the butternut squash, the squat green buttercup takes its name from its shape, which some say resembles an upside-down acorn with an undersized cap.
The average buttercup squash is about 7 inches (17.5 centimeters) in diameter and weighs approximately 3 pounds (1.4 kilograms), though some individual specimens may grow to be over 5 pounds (2.7 kilograms).
The inedible rind of the buttercup squash is dark green striated with silvery gray lines. In some cultivars, a cap of paler green sits atop the squash at the blossom end. The buttercup's dense flesh is dark yellow-orange, sometimes approaching a deeper reddish color. It is worth noting that the more intense the color, the more vitamin A the squash contains.
Buttercup Squash with Apples (Cooking for 2)
Make the most of winter squash when you pair it with apples and brown sugar in this dreamy side dish.
Prep Time 10 Minutes
Total Time 50 Minutes
Makes 2 servings
1 small buttercup or other winter squash (1 pound)
1/2 cup chopped tart cooking apple
2 teaspoons packed brown sugar
2 teaspoons butter or margarine, softened
1/2 teaspoon lemon juice
1/8 teaspoon ground nutmeg
1. Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.
2. Cover and bake 30 to 40 minutes or until squash is tender.
Makes 2 servings
Oven Baked Sweet Potato Fries
serves 4-6
Several people have mentioned that their fries didn't come out crispy. Please note that cooking times are an estimation. Different ovens cook differently so you may need to increase the time to reach desired doneness. Ovens should also be regularly calibrated to ensure that the temperature inside the oven is the temperature on the dial.
1 – 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).
Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.
Place the sweet potatoes into a resealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.
Cook for 30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.
Until next year…….
End of the Season Nears
September 24, 2010
Week of September 20, 2010
Dear All,
The countdown is on. After this week's delivery you will have two more baskets/bags of produce. In some ways the summer seems to have gone rather quickly and in other ways – especially June when we had so much rain – the time seemed to crawl at a snail's pace.
We had 1.5 inches of rain on Saturday/Sunday. Can you believe how cold it was on those two days? Contrast that with today with 80 degree temperatures and you have an Iowa fall. Last night I made potato soup. Cool weather always ushers in the soup menu. I was thinking about making tomato basil soup but Larry seemed to lean heavily toward potato.
We are picking the tomatoes a little underripe because there seems to be a lot of cracking and some bug infestation. Tomatoes ripen after picked so just put them on your windowsill or counter to complete the ripening.
Some of the green beans have a little dirt, some a few bug nibbles and some have a little bit of rust. I taste them as I am picking and if they taste okay, they go into your basket/bag.
I have lots of basil if anyone is interested in making pesto. Just let me know if you want some extra and we can put it with your order.
As we get into fall I am noticing that some of the produce suffered from the hot spell we had. Some of the eggplant has some hard brown or somewhat burst spots on them. I had some for lunch today and found it to be fine eating. If you get something that isn't good, please let me know.
This week's produce:
Green onions
Green beans
Green, red or chocolate sweet peppers
Butternut squash
Acorn squash
Turnips/kale available for those who want them
You will be getting quite a bit of fall and winter squash before the end of the season. Today it will be butternut and acorn.
Cucurbita pepo's, such as Acorn type, are usually the first to ripen. They are best eaten in the fall. In fact, old timers in Maine referred to acorns as "fall squash," rather than winter squash. They will taste best if eaten ahead of Christmas.
They're a good source of iron, riboflavin and vitamins A (more than summer squash) and C.
Classic Baked Acorn Squash
- 1 Acorn squash
- 1 Tbsp Butter
- 2 Tbsp Brown Sugar
- 2 teaspoons Maple Syrup
- Dash of Salt
1. Preheat oven to 400°F.
2. Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3. Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Serves 2 to 4, depending on how much squash you like to eat.
Acorn Squash Storage
Winter squash will last up to a month in a cool (50 to 55 degrees F.) dark cellar or storage area, but only about two weeks in the refrigerator. Ideally, only cut or cooked acorn squash should be refrigerated. They will suffer chill damage at temperatures below 50 degrees F.
Dry hot air will cause loss of moisture, resulting in a shorter shelf life. Squash with a bit of the stem still intact will help slow down moisture loss.
Plan on using acorn squash within two weeks of purchase, since you never know how long it has already been in storage and under what conditions. If you grow your own or get it from your CSA or farmer's market, you have more control and thus a longer storage time (two to three months). Once cut, wrap raw pieces in plastic wrap, refrigerate, and use within four days.
Cooked acorn squash can be sealed and refrigerated up to four days.
Before freezing, acorn squash must be cooked. Cook squash and remove the pulp from the skin. You can leave it in chunks or mash it. Place in airtight containers and freeze ten to twelve months at 0 degrees F.
The most commonly grown being the Butternuts C. moschata stores the longest, but also tastes pretty good right off the vine. The oranger the color, the riper, drier, and sweeter the squash. Butternut is a common squash used in making soup because it tends not to be stringy.
To Store Winter Squash:
Place whole winter squash on top of thick pads of newspapers in a cool, dry, well-ventilated location, preferably between 45 and 50 degrees F. Check on a regular basis for rot and use within three to six months depending on variety of squash.
Refrigerate tightly wrapped cut pieces of winter squash, such as banana, and use within 5 days.
Once a squash is cooked (by steaming or baking), the flesh of the squash can be stored frozen until needed.
|Garlicky Baked Butternut Squash
Submitted By: Anita Bukowski
Photo By: InTheDesert
"The mild garlic flavor in this dish makes for a deliciously different treatment for butternut squash. –Anita Bukowski"
|2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
|1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled
and cut into 1-inch cubes
1/3 cup grated Parmesan cheese
|In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
|Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.
|ALL RIGHTS RESERVED © 2010 Allrecipes.com
|Printed from Allrecipes.com 9/20/2010
Squash Equivalents::
1/3 to 1/2 pound raw unpeeled squash = 1 serving
1 pound peeled squash = 1 cup cooked, mashed
2-1/2 pounds whole squash = 2-3/4 to 3 cups pureed
1 pound trimmed squash = 2 cups cooked pieces
1 pound squash = 2 to 3 servings
12 ounces frozen squash = 1-1/2 cups
1 medium-size (15 to 20 pounds) pumpkin = 5 to 7 quarts of cooked pumpkin.
As I finish this newsletter, the wind is blowing and the thermometer says 90 degrees! Yikes! Tomorrow rain is forecast with highs in the 70s. Do you think we can keep up with these changes?
Until Next Week…..
Three More Weeks to Go
September 16, 2010
Week of September 13, 2010
Dear All,
It has been a busy week at Rolling Acres Farm. Last Thursday our children Caia and Briana arrived with their ten month old babies, Caleb and Lyla. Kevin, our son-in-law was able to come as well. I just took Caia and Caleb to the airport this afternoon and will be taking Bri, Kevin and Lyla tomorrow for an early flight out of Omaha. Thank goodness that we live only an hour away from a good airport!
Before I forget, I must apologize for not remembering to put radishes in your baskets/bags last week. When we got home from market, we found them in the refrigerator. You will be getting them this week for sure.
As I have mentioned in previous newsletters, the garden is winding down. I have gotten some spaghetti squash from my friend Cliff in Adair. I went over last Sunday to pick it up. Cliff told me to let you know that he thinks the best way to eat spaghetti squash is to bake it, refrigerate it for twenty four hours, scoop out the pulp, add some vegetables like cherry tomatoes, green peppers, radishes and green onions and top it off with your favorite salad dressing. That's right, prepare and eat it like a pasta salad. I haven't tried it yet but intend to do so in the near future.
This week's produce:
Green onions
Green/red peppers
Spaghetti squash
Sweet potatoes
Yukon Gold Potatoes
Green Beans
From now until the season ends on October 4th, you will be receiving several kinds of winter squash. As we put them in your bags/baskets, I will include recipes. Many of you probably already have some favorite recipes. If you would like to share them, please feel free to email them to me.
How to Cook Spaghetti Squash Recipe
Spaghetti squash is a good alternative to pasta, potatoes, or rice. The cooked squash flesh shreds into threads like thin spaghetti or vermicelli, hence its name. On average, spaghetti squash measures about 12 inches in length and about 6 inches in diameter. The squash should be an even light yellow color and firm with no bruises. Store whole at room temperature up to 3 weeks. Spaghetti squash is available year-round with peak season in fall.
Spaghetti squash has a very mild flavor, thus it is usually served with a sauce of some sort. It may also be enjoyed simply with salt and a bit of butter. Cooking the squash is very simple.
You will need:
• 1 spaghetti squash.
• Large sharp knife.
• Baking pan.
• Oven.
• Kitchen fork.
Prick the spaghetti squash all over with a skewer so it will not burst while baking.
• Place whole squash in a shallow baking pan.
• Bake in preheated 375 F oven for 1 hour.
• When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife.
• Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash.
• Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.
• Cooked spaghetti squash is usually served with a sauce or gravy because the flesh is very bland in flavor.
• It may be served alone as a side dish with the addition of salt, pepper, and butter.
|Spaghetti Squash I
Submitted By: James
Photo By: WANDA
"The strands of a baked spaghetti squash are tossed with feta cheese, sautéed vegetables, olives, and basil."
|1 spaghetti squash, halved lengthwise
and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
|1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
|Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
|Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
|Meanwhile, heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic and sauté for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
|Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta cheese, olives, and basil. Serve warm.
|ALL RIGHTS RESERVED © 2010 Allrecipes.com
|Printed from Allrecipes.com 9/13/2010
Thank you for remembering your bags and baskets!
Until next week……. Denise
Winding Down
September 9, 2010
Week of September 6, 2010
Dear All,
I got so caught up in the weekend that I just about missed getting this newsletter out to you. It is nice to have a three day weekend – especially when there are weddings and birthdays on two of the three days. Today has been devoted to getting the things done that were neglected the first two days of this weekend.
As I write this the wind is blowing and it seems to be getting cooler. With the cooler weather there is a noticeable slow down in the garden produce; fewer tomatoes, cucumbers and summer squash. The produce that is growing is getting some of those black bugs – we call them picnic bugs – eating the skin. Soon there will be the fall fare – winter squash, sweet potatoes, lettuce etc. I am looking forward to the sweet potatoes; they are one of my favorite vegetables.
This week's produce:
Raspberries – those who didn't get them last week
Eggplant – not everyone will receive this week
Green onions
Red potatoes
Green or red or yellow sweet peppers
There are assorted colors of peppers this week. Some of you will be getting green, some red, some chocolate and some banana. They are all sweet peppers. We bring the hot peppers – Serrano and Jalapeno – for you to take if you wish.
The eggplant is maturing in small numbers some of you have received them already, eventually everyone will get eggplant – it may be the classic kind or the long narrow kind or the small purple striped kind.
Storing potatoes – we have been giving you a lot of potatoes lately. I hope that you are able to use them or at least store them. The way the upcoming weather looks, it may be time to think about soup. Here are a couple of storage tips:
- Before storing the potatoes, put them in a paper bag with holes in it. Avoid using plastic bags, as they tend to increases condensation and thus, lead to development of mold.
- Potatoes should always be stored at a place which is cool, dark and has lots of ventilation. One of the best options is to store the potatoes in a root cellar.
- Avoid storing the potatoes in a pantry, as it may lead to their sprouting and dehydration.
- Potatoes should not be in the refrigerator, especially below a temperature of 7 deg C. This is because below this temperature they develop a sweet taste and get darkened when they are cooked.
- The ideal temperature at which potatoes should be stored is somewhere around 7- 10 deg C.
- Never ever store potatoes along with onions. When the two of them are put together, they produce certain gases that spoil both of them.
- Mature potatoes should not be stored for more than 2 months, while the new ones should be consumed within 1 week.
- Sweet potatoes should be stored for a maximum period of one week only, since they are very delicate.
- Never ever keep the potatoes in direct sunlight. In fact, keep them away from prolonged exposure to light. If exposed to light for too long, they become green, develop a bitter taste and might become toxic.
- Keep on checking the stored potatoes every few days. The moment you see a soft, shriveled or sprouted potato, remove it from the storage area.
|Fresh Tomato Pie
Submitted By: Britt Terry
Photo By: FLOWERBUFF
"This savory layered pie is a great luncheon or supper treat. Pile slices of onion and tomato into a pre-baked pie crust. Spread with a mixture of mayonnaise, and Parmesan and mozzarella cheeses, and then bake in the oven until golden brown. Serve with sour cream and fresh herbs."
|1 (9 inch) pie shell
7 ripe tomatoes, sliced
1 yellow onion
3/4 cup mayonnaise
1/3 cup shredded mozzarella cheese
|1/3 cup grated Parmesan cheese
ground black pepper to taste
2 teaspoons fresh basil
2 teaspoons fresh oregano
|Preheat oven to 350 degrees F (175 degrees C).
|Bake the pastry shell for 8 to 10 minutes or until browned.
|Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
|In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
|Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.
|ALL RIGHTS RESERVED © 2010 Allrecipes.com
|Printed from Allrecipes.com 9/6/2010
Please remember to bring back your bags/baskets and the cardboard or wooden boxes that the raspberries and tomatoes have been coming in.
Hope you all have a great week. A short one at that!
Until next week……..
Hot Again
August 31, 2010
Week of August 30, 2010
Dear All,
It is hard to believe that we have reached the end of August. As we enter the downhill side of the summer produce, I am reminded of the challenge we have had all summer. I tried to balance out the positive with the negative and I think that has happened for the most part. Farming is an interesting occupation and one must remember that Mother Nature is always in control.
More sad news, Liza has left us. We knew that would happen at the end of the summer just as Gwen left a couple of weeks ago. It is hard to have our help leave as we become attached to them as our extended family. Good news – Anna Sander, originally from Carroll, recently from Omaha – will be helping us out until the end of the season. Please give her a warm welcome.
Vegetables like summer squash, cucumbers and green beans are starting to wind down. There are still a few left but they will soon be done. There will be more green beans in a couple of weeks as they begin to bloom and put on beans. Produce coming in the next few weeks will be winter squash – acorn, butternut and Kabocha, an orange wonderfully tasting squash. I will be getting some more grapes from the Armstrong Farm. The radishes and green onions and lettuce should be a welcome treat.
This week we have some melons for you but I must tell you that I am extremely disappointed in the crop. Last week as I was harvesting, I was throwing out as many as I was picking – the bottom side was rotten. Some of the melons are a little green yet. Please let them turn a tan color. It's kind of a gamble whether or not you get a good tasting one or not. Some taste sweet and some are just blah. I apologize if you get one that is not great. Many of them had sun scald on them like the raspberries. That week or more of hot, humid, intense sun was hard on everything.
You will be getting more Yukon Gold potatoes this week. Some are big, some are small some have green on them. When you see patches of green in your potatoes as you peel them, cut out the green parts entirely and discard them. What is the green? Actually it's chlorophyll. Not bad for you at all. But the chlorophyll indicates that the potato has been exposed to sunlight. And where the potato has been exposed to light is where a natural toxin in the potato (solanine) becomes concentrated at harmful levels. So, never store your potatoes on the counter. Always keep them in a cool, completely dark place. Solanine is a natural defense mechanism of the potato to ward off fungus and pests. It will also be triggered when a potato is bruised, so if your potato is at all damaged or bruised, discard it.
This week will see the last of the carrots. Even though they have been disappointing, many of our members have been putting them in pot roasts or in other cooked vegetables. I made a great tasting carrot cake last week for Larry's birthday. These are not the kind of carrots that taste good raw.
This week's produce:
Yukon Gold potatoes
Summer Squash
Melons – Superstar or Ambrosia
Baked Carrots
Ingredients List:
4 cups of carrots, sliced.
½ cup of water.
6 tablespoons of butter.
2 tablespoons of sugar.
1 teaspoon of nutmeg.
1 teaspoon of salt.
In a casserole dish, mix the sugar, nutmeg and salt with water.
Add the carrots and dab them with butter.
Bake at 350°F (175°C) for 10 minutes, stirring after 5 minutes.
Allow to rest for 3-4 minutes.
Carrot and Raisin Muffins
Ingredients List:
3 medium eggs.
1 ½ cups of all-purpose flour.
1 ½ cups of shredded carrots.
1 cup of powdered sugar.
¾ cup of granulated sugar.
½ cup of raisins.
½ cup of milk, plus 2 tablespoons of milk.
½ cup of melted butter, plus 1 tablespoon of melted butter.
¼ cup of cream cheese, softened.
2 teaspoons of cinnamon.
1 ½ teaspoons of baking powder.
½ teaspoon of baking soda.
½ teaspoon of salt.
½ teaspoon of vanilla.
Preheat your oven to 400°F (200°C).
Combine the all-purpose flour, cinnamon, baking powder, baking soda and salt.
Beat together the eggs and the granulated sugar.
Add the shredded carrots, raisins, ½ cup of milk, and ½ cup of melted butter; mix thoroughly.
Add the flour mixture and stir until the dry ingredients have moistened.
Spoon the batter into twelve greased muffin cups.
Bake for 20 minutes.
Mix together cream cheese and 1 tablespoon of butter.
Stir in the powdered sugar, 2 tablespoons of milk, and vanilla, then drizzle over top of the cooked muffins.
Carrot Cake III
- 4 eggs
- 1 1/4 cups vegetable oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- 1 cup chopped pecans
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
- In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
Nutritional Information
Amount Per Serving Calories: 491 | Total Fat: 26.1g | Cholesterol: 74mg
Mario Batali's Black Kale with Ricotta
- 1 1/2 pounds cavolo nero (also called lacinato or Tuscan kale) or regular kale
- 6 tablespoons extra virgin olive oil
- 6 garlic cloves, thickly sliced
- 1 red finger chile or serrano chile, thinly sliced
- Maldon or other flaky sea salt
- 3/4 cup fresh ricotta
Yields: Serves 6
Trim the kale, removing the tough stems and ribs, and coarsely chop it.
Combine 2 tablespoons of the oil, the garlic, and chile in a large pot. Add the kale, and sauté over medium-high heat for about 5 minutes, until it is beginning to wilt. Season with salt, add 3/4 cup water, cover, and cook until the kale is tender, 15 to 20 minutes. Drain and let cool slightly.
Meanwhile, put the ricotta in a small bowl and whisk in the remaining 1/4 cup of oil. If necessary, whisk in up to 2 tablespoons warm water to loosen the consistency.
Spread the ricotta on a serving plate, spoon the kale over it, and serve
I hope that everyone has a fun Labor Day weekend. We have a niece getting married so we will have fun with family.
Until next week…..
Fall Is Coming
August 23, 2010
Week of August 23, 2010
Dear All,
Great news! The radishes, lettuce, green onions, broccoli and even the beets are germinating, giving us the promise of fall crops. The last bit of rain was gentle and the seeds responded accordingly. It is quite exciting to see the beets poke through the soil. Now the issue will be to keep the deer at bay.
I have been reading through all the comments and appreciate you what have said. Not surprisingly kale remains at the bottom of the "like" list. We still have some out in the garden and will give those of you who wish to take it, the opportunity to do so.
The carrots have been disappointing as many of you have stated. We have been giving you the immature ones when we are thinning rather than throw them in the compost, but I am thinking they should just be compost or turkey feed. This week we will have carrots – it will be your choice if you want to take them or not. I did not have problems like this last year. Two years ago I couldn't even get carrots to germinate! They do not germinate well in warm soil so getting them in early is a must.
Now that we have the cooler working, the lettuce should be in better shape. The rain was really hard on it and again, perhaps we should have used it in the compost pile rather than give you an inferior product. It is always a guessing game.
This week you will be receiving grapes from the Armstrong Farm. For those of you who don't know, the Armstrong Farm near Lewis is a research farm. They have been experimenting with grape varieties so we are the recipients of their abundant crop. I have been eating them since I picked them up and they are delicious!
Raspberries – given the short supply, because of phytopheria root rot, we are giving everyone a quart as we pick them. Last week you all received a pint. We are going down the list of members and giving them accordingly. Those of you who didn't get them last week will get them this week. We are guaranteeing that everyone will get at least one quart. We just don't know how long the crop will last.
Potatoes – I have had several conversations with potato growers and there seems to be a common thread among us – a poor crop with lots of spoilage. This week you will be getting Yukon Gold, grown by Cliff Moore who farms near Adair. Cliff is as disappointed as I am in the crop, but none the less, has some nice looking potatoes. We were talking the other day and agreed that the potatoes will probably not store well so we suggest using them up and not trying to store them for very long.
I have planted a couple of hills of gourds – just for fun. We will be bringing them in a basket and you can have your pick of some interesting looking shapes and colors.
I am still holding out promise for melons. The plants don't look well, but the fruit looks like it might be okay; same with the watermelon. I hate to keep referring to last year, but we did have a good crop. I plan to study up on melon growing this winter to see how I can do better.
If there is something that you get in your basket/bag that you do not want, please share it with someone else or give it back to us to pass on. Some of you do this already – we can always work something out.
This week's produce:
Raspberries – for those who didn't them get last week
Green/red sweet peppers
Tomatoes – all kinds of shapes and sizes
Potatoes – Yukon Gold from Adair
Summer squash
I have been making lots of pasta salads with all sorts of veggies included. Fareway has the best selection of whole grain pasta – what an assortment! Here are a couple of recipes for Greek Salad. They are similar and of course, you can alter it as you wish!
Greek Salad Recipe
Greek salads are a common addition to any Greek meal. They are also wonderful on their own, keeping to a classic or traditional version as well as recipes that offer delicious variations on the Greek salad theme. Authentic salads consist of chopped tomato, cucumber, and red onion, seasoned with oregano, salt and pepper, topped with olive oil. Extras such as feta cheese, anchovies, and Kalamata olives may or may not be included.
Greek salads are enjoyed around the world. Many cuisines have adopted the dish, and the salad can be found in restaurants as an appetizer, side dish or main course. Common variations include salads with mixed salad greens as a main ingredient, Greek pasta salads, and delicious vinaigrettes consisting of much more than simple drizzled olive oil.
GreekSaladRecipe.net present salad recipes for creating true Greek salads, as well as incredible recipes built on the Greek salad theme. Start a great Greek meal with a classic recipe, or treat family and friends to a salad with roasted vegetables or grilled chicken as an addition.
Greek Vegetable Salad
1 large Cucumber, chopped
2 Roma (plum) Tomatoes, chopped
1 (5 ounces) jar pitted Kalamata Olives
1 (4 ounces) package Feta Cheese, crumbled
1 Red Onion, halved and thinly sliced
1/2 (10 ounces) package Romaine Lettuce Leaves
1/2 (10 ounces) package Baby Greens
Vinaigrette Dressing:
6 tablespoons Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 teaspoon Dijon Mustard
1 teaspoon Fresh Lemon Juice
1 1/2 cups Red Wine Vinegar
Preparation: Add chopped cucumber, chopped tomato, Kalamata olives, feta cheese, sliced red onion, romaine lettuce, and baby greens to large serving bowl.
Vinaigrette Dressing:
In a small bowl, whisk olive oil, garlic powder, dried oregano, dried basil, Dijon mustard, fresh lemon juice, and red wine vinegar.
Greek Salad
Recipe courtesy Rachael Ray
Guzaria is Greek tapas: many little dishes that can be snacked on for a fulfilling meal. Old Athens would gather at small bars at the end of a hard day to find community members, discuss the day, and share food and drink at a leisurely pace over the course of the evening. Ouzo and cold beer are the suggested beverages with your Guzaria menu. Guzaria Menu: Greek Salad, Grilled Pita Bread, Greek Meatballs in Wine Sauce, Baked Gigantes Beans, and Grilled Shrimp.
Prep Time: 10 min
Cook Time: 2 min
Level: Easy
Serves: 4 servings
- 3 vine ripe tomatoes, cut into chunks
- 1 red onion, thinly sliced
- 1/2 European seedless cucumber, cut into bite-size chunks
- 1 small red bell pepper, seeded and chunked
- 1 small green bell pepper, seeded and chunked
- 1 cubanelle pepper, seeded and chunked
- 1 cup Kalamata black olives
- Several sprigs fresh flat-leaf parsley, about 1/2 cup
- 2 (1/4 pound) slices imported Greek feta
- 1/4 cup (a couple of glugs) extra-virgin olive oil
- 3 tablespoons (3 splashes) red wine vinegar
- 1 teaspoon dried oregano, crushed in palm of your hand
- Coarse salt and black pepper
- Pita breads
Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.
The cicadas are singing, the Monarch butterflies are gathering and the daylight is getting less each day. Fall is approaching.
Until next week……


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Press Release AwE130: Apollo Lunar Surface Journal (ALSJ) needs to accept their responsibility and step down.
November 23, 2012 in Science
Upate 28-12-2012
The www.AwE130.nl website has been attacked and brought down we are working hard to get all the information back online asap. It is time we start to ask questions about the historical values of the ALSJ. Join us and inform NASA of your concerns. 28-12-2012
Click here for a sample email that you can copy and send to NASA and the ALSJ. It is time you join the whisper.
send to: firstname.lastname@example.com
23th November 2012 +++ Press release by AwE130 +++
Apollo Lunar Surface Journal (ALSJ),
Again photoshopped images have been found in the ALSJ. It is time that the chief editors of the ALSJ accept their responsibility for these mistakes and step down. They have ignored these warnings for years and the ALSJ is losing its historical credibility. AwE130 is asking Eric M Jones and others to accept responsibility for ignoring these mistakes and to step away from the ALSJ. This is a serious matter and the trust in the ALSJ can not be restored by the chief editors who did not take these warnings seriously.
End of press release 23th Nov 2012 Text can not to be altered in any way without permission of AwE130. link to website is optional. http://www.awe130.nl/index.php/the-news-awe130/7-press-release-awe130
We ask the media and other friends to launch a full investigation into the photoshopped material stored in the ALSJ without informing the visitor of it in the caption of those artistic representation. We talk about dozens and dozens of images (maybe even hundreds) and the ALSJ chief editors are aware of it for many years. We are not interested in proving or disproving the Apollo moon landings. We are interested in historical correct information, the chief editor Eric M Jones is a historian. We do not understand why he never corrected those errors reported to him over many years. It does not matter if the Apollo moon landings are real or fake, this is historical completely incorrect what ever position you have in the Apollo moon landing debate. We ask you to release our small press release on your websites and to inform your networks of our findings. It is time that both sides in the Apollo moon landing debate unite and work together on this issue. Both side would be better off when the photoshopped material is recognized by the ALSJ and removed or correctly labeled. Infoworriors join the whisper and search with us for the truth about the Apollo moon landings photo and film material. It is time you join the whisper.
Peace to you all
We are the whisper


text:
Level 3 Communications Shares Cross Above 200 DMA
In trading on Friday, shares of Level 3 Communications, Inc. (LVLT) crossed above their 200 day moving average of $21.41, changing hands as high as $21.65 per share. Level 3 Communications, Inc. shares are currently trading up about 2.8% on the day. The chart below shows the one year performance of LVLT shares, versus its 200 day moving average:
Click here to find out which 9 other stocks recently crossed above their 200 day moving average »
Looking at the chart above, LVLT's low point in its 52 week range is $16.36 per share, with $25.62 as the 52 week high point — that compares with a last trade of $21.53.
According to the ETF Finder at ETF Channel, LVLT makes up 3.70% of the iShares Dow Jones U.S. Telecommunications Sector Index Fund ETF (IYZ) which is trading up by about 0.7% on the day Friday.
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Teach Preschool
Exploring pumpkins and then having fun exploring the seeds with pumpkin seed soup!
Around here you can find bumpy balls at just about any store. I picked up six bumpy balls from the Dollar Tree for some bumpy ball painting!
We recently spent a morning exploring different types of fruit. With that fruit, we created a delicious rainbow fruit salad. What we learned is that cooking in the classroom is about so much more than just measuring, slicing, and pouring. It can be a multi-sensory experience… To begin our morning, we read a delightful story […]
As a review of the letters and their sounds, the children stirred up some alphabet soup.
We've recently learned that the letter S makes the "ssss" sound like a slithering snake. To reinforce our new letter sound, we made snakes for snack.
Surely there is nothing that could brighten a cold winter day more than lemon drop painting. Come and see how we brightened our day with Lemon Drop Painting and more!
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A few years ago, we started a tradition of buying our kids three gifts (and three gifts only!) at Christmas time. We thought it was a nice way to honor the Christmas story, remembering the three gifts brought to Jesus. Plus, the "three gift rule" keeps us from overspending. And having a biblical tie-in keeps me from feeling like I'm just being my normal cheap-o self.
Our church family is participating in the Advent Conspiracy, and we want to be very intentional about our worship this season. We're looking for deliberate ways to involve our kids in honoring Christ as Christmastime.
So this year, the kids will open two gifts from Mom and Dad on Christmas morning, and for their third gift we're making a donation in their names to Living Water International.
Let me just echo my husband here, and say please do not be tempted to shed a tear for our children who only get two presents at Christmas. There are already well over 20 gifts under our tree just from Granny and Great-grandma alone. Trust me, there will be gifts-o-plenty to be opened Christmas morning.
....Family Night this evening was all about WATER.
We started out painting with watercolors, while we waited for our water to boil to make our mac-n-cheese for dinner.
Then we talked about how not everyone lives in a place with running water, or access to clean water.
Then we looked at pictures of people and places in need of a clean water source.
We talked about young girls who spend all day walking long distances to collect clean water and bring it back to their homes, often giving up their education to do so.
We made a poster board with a few pictures of these people and places, and also included several pictures of people collecting clean water from wells like the ones the kids will help build with their Christmas gift.
A picture is truly worth a thousand words. Ryan and Dylan really seemed to "get it" after looking at the images.
Then we talked about how easily we get clean water in our home - just by turning on the faucet. Or the dishwasher. Or the dispenser in the fridge. Or the washing machine. Or the filtered water cooler in the corner of our dining room.
On the other side of our poster we made a list of all the different ways we use water.
Then the kids each made a "tornado in a bottle." Which is just a fancy way of saying dump a bunch of glitter a bottle, shake it up, and watch the glitter spin. The main purpose was so we could put a label on the bottle to help them remember to pray for Living Water International and the people who need wells.
It was kind of a heavy theme at times tonight....so to end the night on a super fun note, the kids put on their swimsuits and got to take a "swim" in our tub.
I wasn't sure how much Lauryn was taking in or understanding this evening, but as I was putting on her swimsuit she somberly said, "Mommy, we get to take a bath in clean water. Not dirty water."
Labels: family night
What a great family night! WOW!
Okay, I have to say--I LOVE how deliberately you guys are parenting your children. LOVE IT! Jonathan's all into this collaboration with childrens ministry, right?? Well, I want to be on your parental collaboration team!! I'm learning from you guys and getting amazing ideas just from reading your blogs! You're making me a better mom! :-) Keep it up!
How cool is that! I love it!
This comment has been removed by the author.
Would you mind if I loaded the content and youtube video onto our church blog? This is really awesome how you guys have built this in to your kids through Family Night! Our church is doing Advent Conspiracy also and we have a blog that I would post this to. With your permission, of course.
David Hinkle
I'm Starr Cliff. A domestically-challenged mom, climbing over mountains of laundry to bring you my stray observations and amusing stories about my kids. (more)


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My DS will be 4 at the end of June. He rarely has an accident during the day, but goes in spurts of accidents at night. It gets so frustrating! We have cut back on fluids and made sure that he goes pee before bed. Anyone have any other suggestions? I have heard that possibly having him see a chiropractor may help. Does anyone have experience with this?
Thank you so much! ~~Tired of waking up to deal with pee~~
Mrs.Greg:He may just not be ready to wear underwear at night. Every child is different. My DD will be 4 in a couple if weeks and has been wearing undies to bed for over a month without any accidents. Prior to that, she wore Pull Ups to bed and woke up dry every day for like 2 months. My best friend's DD is 5.5 years old and still wakes up with a soaked Pull Up most mornings.
My son is almost 5 and just stopped wearing pull ups around Christmas. We take him pee before we go to bed. Everynight. It only takes 2 minutes and is usually worth it, but he still wets the bed 2-3 times a month. Poor kid He just doesn't have the ability to hold it all night right now. I realize that he is a kid that will be later to go all night.
Do you take him pee? It's worth the 2 minutes!


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10 Most Useless Car Technologies
Sure, it's easy to complain. But these car technologies deserve to be called out for being underwhelming, frustrating, or just plain pointless.
By Phil Berg
Interlocked Seatbelts and Starter
This one's a bit of a throwback, but it might be the most famous market failure here. Interlocked seatbelts and starters, which would prevent drivers from starting the car unless they were wearing their seatbelts, became law in 1973. But Minnesotans, for just one example, laughed it out of their market. No matter how well they were tuned, the carbureted cars of the period required owner finesse to start at minus 30 F. Why buckle up before you determine your car will start? So many Minnesotans would just buckle the belts in the fall and sit on them through the winter. Congress soon quickly rescinded this misguided rule.
Keystone-France/Gamma-Keystone via Getty Images


text: Coachella 2013 Jan 25, 2013 23:32:32 GMT -5 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by Pea on Jan 25, 2013 23:32:32 GMT -5 I'm so fucking excited about this lineup now. Way more so than last year. If Sasquatch grabs the few acts that Coachella didn't, then this will be one of my favorite festival years ever.


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Darkhorse/ sleeper pair!! should do well i like them!!
You can say Zev & Justin have each other's back, which is how it should be.
Did you read .. A really incredible email we just got
posted by Justin? I love this team they make me laugh and they are great guys
A medkit manufacturer figures they got some free air time. If all the teams were issued medkits, then this is in the wrong thread; but I'm guessing the medkit was a Greylock decision.


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- Reel 2013 Some of the work I've created in 2013 and previously 2014 Animation, Computer Animation, Motion Graphics
- Design Starts Here This is the graduation project of my MA in Graphic Moving Image 2013 Cinematography, Motion Graphics, Visual Effects
- Motion Experiment Self-promotional experimental motion design piece 2013 Animation, Computer Animation, Motion Graphics
- YOLK This is a 3D animation bringing yolk to life. 2013 Computer Animation, Motion Graphics, Storyboarding
- Burning Flag Logo Ident Logo Ident created for film making collective Burning Flag. 2013 Computer Animation, Creative Direction, Motion Graphics
- Freerunning London Freerunning video shot in London 2013 Cinematography, Directing, Film
- Intercoiffeur Mayer This 3D animation showcases photos of the companys history from the last 40 years 2013 Computer Animation, Directing, Motion Graphics
- Self Promo Self promotional piece introducing my new logo. 2011 Motion Graphics, Graphic Design, Computer Animation
- MeMeMe This university assignment shows my background and interests. 2013 Animation, Computer Animation, Motion Graphics
- The Waves Poster design - personal project 2013 Art Direction, Digital Art, Graphic Design
La Liga
Soccer show opener "La Liga" for the danish TV channel 6eren.
Produced at Frame.dk 2011 Motion Graphics, Computer Animation, Television
- Smart Wallet This product video explains all the features of a new iPhone app called Smart Wallet. 2012 Animation, Computer Animation, Motion Graphics
Den Gamle By
Commercial for the danish open-air museum Den Gamle By (the old city).
Produced at Frame.dk 2011 Motion Graphics, Computer Animation, Animation
- Skjulte Stjerner Broadcast design package for the music show Skjulte Stjerner. 2012 Animation, Motion Graphics
- Bingo! Bingo! Show opener for "Bingo! Bingo! - Die größte Gewinnshow Deutschlands". Produced at Frame.dk 2011 Motion Graphics, Computer Animation, Television
- Frame Logo Animation This is an experimental logo animation i did during my internship at Frame.dk 2011 Motion Graphics
- FH Joanneum Image Video This motion graphics image video introduces the 36 Bachelor and Master programmes at University of Applied Sciences in Graz, Austria. 2011 Animation, Computer Animation, Motion Graphics
- Retro Retro 3D still life 2011 Digital Art, Visual Arts, Design


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Spicy Lamb Stew with Green Olives
Australian lamb is famous worldwide, but olives, which were brought to Australia by early Mediterranean immigrants, are a less well-known national ingredient.
- 1/4 cup olive oil
- 3 pounds boneless lamb shoulder, trimmed and cut into 2-inch pieces
- Salt and freshly ground black pepper
- 2 medium onions, coarsely chopped
- 4 garlic cloves, thinly sliced
- 4 anchovy fillets, minced
- 1 teaspoon coriander seeds, coarsely ground
- 1/2 teaspoon cumin seeds, coarsely ground
- 1/2 teaspoon crushed red pepper
- 3 cups lamb stock, or 1 1/2 cups canned low-sodium beef broth mixed with 1 1/2 cups water
- 1 1/4 cups dry white wine
- 1 teaspoon dried oregano
- 3/4 pound cracked green or Calamata olives (2 cups), pitted and halved
- 1/2 cup coarsely chopped parsley
- 1/2 cup coarsely chopped cilantro
- 1 teaspoon red wine vinegar
- Fragrant Orange Rice
- Heat 2 tablespoons of the olive oil in a large, enameled cast-iron casserole. Add half of the lamb in a single layer, season with salt and black pepper and cook over moderately high heat until browned all over, 8 to 10 minutes; transfer the lamb to a platter. Repeat with the remaining olive oil and lamb.
- Pour off all but 2 tablespoons of the fat in the casserole. Add the onions, garlic, anchovies, coriander, cumin and crushed red pepper and cook over moderate heat, stirring, until the onions are lightly browned, about 5 minutes. Return the lamb to the casserole and add the stock, wine and oregano. Cover partially and simmer over low heat until the meat is tender, about 1 hour and 45 minutes.
- Using a slotted spoon, transfer the lamb to a platter. Boil the liquid in the casserole over high heat until it is reduced by one-fourth, about 20 minutes. Skim the fat from the surface of the sauce. Return the lamb to the casserole and stir in the olives, parsley, cilantro and vinegar. Season the stew with salt and black pepper and serve with the Fragrant Orange Rice.
Suggested Pairing
Match this spicy, meaty stew with a full-throttle, peppery Australian Shiraz.
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Huge. Epic. Mythic. Words often used to describe the stories, scope and magnitude of many RPGs. Over time, a handful of titles fitting those descriptors have raised expectations for the genre, making the games that followed the better for it. Dragon Quest V: Hand of the Heavenly Bride must've been a bar-raiser of that caliber upon its Japanese release, and it feels remarkably new even in its English-language premiere 17 years later on the DS.
The most obvious advancement, even from the start, is the story and how it's told. Here is the plot of every previous DQ title: a chosen hero must defeat a world-destroying fiend, and on the way gather a party of other do-gooders through brief, cliched encounters. And while DQIV toyed with those conventions, V throws them out the window. For example, it's made clear early on that the main character isn't the fated hero the world's waiting for, meaning no familiar paths and a lot more surprises and interesting situations as a result.
The path your hero takes is a long one indeed, and not only because of the 40-plus hours it demands. Beginning at birth, you travel with the hero over decades of his life and the winding path fate places him on. We won't reveal any major plot points, but we were honestly shocked at some of the turns the tale takes, especially after the way the ultra-traditional DQ series has lowered our expectations over the years.
Though a few moments felt creaky - this is basically a SNES game - many things in it felt current even today. First, the game takes a few specific moments to present the player with game-changing choices. One very spoiler-y choice has a huge impact on the remainder of your game, while others are more like cute asides. The results of a choice aren't always immediate, sometimes playing out in subtler ways.
And while the basic gameplay is the same very straightforward, turn-based RPG setup the series has always used, there are some welcome and surprising changes in the party system too. Unlike in previous and future DQs, you never have a "set" party, thanks to the grand timeline of the story and its many twists. You can never count on a human character to be there for you, so you must put your trust in monsters. By which we mean you need to let them join the party.
As most DQ monsters are cuter than they are imposing, especially the marquee Slime, having monsters fill out empty spaces in your party works fine aesthetically as well as in practice. Your monster squad is totally random, it levels up, learns spells, equips things, all the basics. Only occasionally do beaten monsters end up on your team, which makes the group you cultivate feel earned, personal and unique.
In addition to that ocean of story and gameplay depth, this wouldn't be an AAA-level remake without a ton of extras. Aside from minor new additions to the story (only those who played it before would notice them), several minigames and collectible items in every town will keep you playing even longer. Whether it's Slime races, poker, Whac-A-Mole starring Slimes, or the unbelievably addictive board game T'n'T, there are many exciting ways to fall off the game's central path.
DQ V is a missing link for western gamers, a step forward in RPG design that, when played now, puts many design choices in later works into perspective. And though current titles have built on its innovations in the years since its release, this advancement in storytelling is still captivating now. The adventure in Dragon Quest V is a history lesson in two ways: not only do you explore the exciting and full life of its hero, but it's also a look into an important stage in the evolution of RPGs.
Feb 13, 2009
|Release date:
|Feb 17 2009 - DS (US)
|Feb 20 2009 - DS (UK)
|Available Platforms:
|Role Playing
|Published by:
|Square Enix
|Developed by:
|Dragon Quest
|ESRB Rating:
Everyone 10+: Alcohol Reference, Simulated Gambling, Mild Fantasy Violence, Mild Suggestive Themes, Mild Language
|PEGI Rating:
misfit119 - February 14, 2009 5:25 p.m.
JimmySmurf - February 13, 2009 9:44 p.m.
garnsr - February 13, 2009 10:19 p.m.
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Hotel Aeropuerto San Jose Airport
Carretera Panamericana, San Jose, Costa Rica, Distance from city centre: 18.9km
Hotel Aeropuerto offers you its 24 bedrooms, each room is design to bring you comfort while your staying in Costa Rica at a very near location to the International Airport at 5 minutes drive.
At Hotel Aeropuerto all our bedrooms have the following facilities, air conditioning, cable TV, Queen size beds, telephone, coffee maker, hot water, tub and private bathrooms in each room.
Also each and every room is nicely decorated in a typical Costa Rican style with classical typical windows and the walls are an imitation of antique adobe walls. We will make you feel at home
Your body and mind are going to thank you for it, so come and stay with us, we are waiting for you.
For your convenience, Hotel Aeropuerto provides a number of services planned to make your stay easier and more pleasant:
The purpose of our souvenir shop is to offer you a selection of gifts and presents for those you cherish and who are awaiting your return home, so you can avoid that last-minute shopping hassle.
The store offers at very reasonable prices, a wide selection of fine articles, such as collars, bracelets, earrings and belts, pottery and precious woods handicrafts, T-shirts, handbags, gourmet coffee, among other fine gifts.
Private Parking
Up to one hundred vehicles can be parked in our parking, which has security coverage 24 hours.
Our conference room has capacity for 60 persons seated in rows, and for 40 persons seated around a center table ('U' configuration). The following articles are at your disposal as needed: podium with built-in sound, wireless Internet access, acrylic whiteboard, paperboard, laser pointer, TV, DVD and VCR players, projection screen and video beam. It is equipped with air-conditioning.
Availability & RatesTo view availability and prices please select dates and click 'Update Dates'
Hotel Facilities & Policies
- 24 hour reception
- Air Conditioning
- Airport transfers
- Bar
- Breakfast Included
- Cafeteria
- Currency exchange
- Fax Service
- Free Internet Access
- Free Parking
- Hair Dryers
- House Keeping
- Laundry Facilities
- Luggage Storage
- MiniBar
- Outdoor Swimming Pool
- Parking
- Restaurant
- Safety Deposit Box
- Swimming Pool
- Tea/Coffee Making Facilities
- Tours/Travel Desk
- Wheelchair Accessible
Cancellation PolicyThis property has a 1 day cancellation policy. Failure to cancel within this time will result in a cancellation charge equal to the first night of your stay.
DirectionsShow MapHide Map
4km west from SJO Internationational Airport
on the interamerican hwy (1)
Located Near
SJO Juan Santamaria International Airport
Poas Volcano


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Got Home from Party
Well...hmm...I just got home from my friend Rays Birthday Pary..we went out bowling with sum of my school friends/acquantances which was fun. We Bowled for about 3 hours then ate at Dennys. I got back here and went online and Emailed my good online friend Tisa or Teresa and She's one hotty, but I think shes mad at me, she usually is and I feel bad when she is, hope she'll still talk to me. Well..im tired..so im off to a lil porn and then to bed haha.
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Dual specs and the importance (or not) of saving gold {WoW}
Jan 19th 2009 4:30PM I am an endgame tank and healer on my pally. I prefer to tank but respec when needed to make the numbers. A true respec to be fully effective doesnt cost 100g both ways, it costs 500g...why? Glyphs.
Malygos 25 when done without the HoL glyph alone drops over 1 million healing from my figures. The other 2 majors and minors increase my healing efficiency even more (although not as much as the HoL glyph). To swap out 3 major and 2 minor glyphs and then replace them again when i switch back to tank spac costs an absolute fortune.
A straight respec without reglyphing limits where i can be fully viable in terms of both heriocs and raids. Heroic Loken's Aura without the fully glyph setup is a LOT harder ect. Last weekends raids with only 2 respecs cost me about 5 hours in farming, so i could fill a role i dont even prefer and help out the group.
Dual Spec will mean a lot more time playing and less time farming. Bring em on I say :)
Officers' Quarters: Riding the pine {WoW}
Jan 5th 2009 3:53PM I joined a prominent raiding guild on my server 3 months b4 Wrath as a social member.
Once wrath hit I was one of the first 4 tanks to get to 80 and geared to naxx 10 level. We started running 2 10's until we had a few more healers to 80. I was raid leader of second Group and we did very well.
Fast forward a month we are running 25's and i am the 3rd tank in guild behind 2 officers that were foundation members. I currently outgear both of them and according to Warcrafting rank am the best geared Prot Pally on server. Whenever we do tricky encounters i am chosen for the most complex tasks based on skill.
In a few weeks several long standing members who have hit 80 will become geared enough to start putting their hand up for my spot in our 10's and 25 man raids. I will most likely have to alternate with them or respec holy to get more runs.
Going from raid leader to alternate/part time in the space of a few weeks wont be fun, but a skilled tank will never be benched permanently.
Seniority is an important part of every guild and is more about relationships than precedent. People within the guild want to run with the friends they have had for long periods of time. If you were a great tank who built solid relationships, you would be in a position to form your own raid guild immediately upon leaving instead of applying for spots in other guilds that are already full of tanks.
The World (of Warcraft) is full, please come back later {WoW}
Nov 16th 2008 3:31AM 2154 on Aman thul. Every oceanic server is full and unavailable for new toons. No Oceanic Severs qualify for free transfer. All bar the newest server are 1300-2500 ques at all peak times. You ppl in the states have got it good. Come join the 200,000 on oceanic servers who wait 2-3 hours everytime we want to play. Epic Fail Blizzard :(
Realms down for a three-hour maintenance {WoW}
Nov 12th 2008 8:02AM We were just about to hit Bloodboil in BT when the maintenance message popped up. Lucky for us we cleared the rest of the trash and one shotted him within the 15mins. Unlucky for us we are an Aussie guild and restarting at 1am isnt an option. @#$% happens :)
Countdown to Wrath Giveaway: Day 1 - BlizzCon Polar Bear Mount {WoW}
Nov 12th 2008 7:54AM entered. i won a beta key so my odds are way down i
d say
[EDITED] Patch 3.0.2 primer for Protection Paladins {WoW}
Oct 17th 2008 3:41AM Shameful that we dont have a Prot pally posting our articles on wow insider. Reading that tripe was a waste of 5 minutes of my life and I want it back. 5 Points in kings when we run with BoS and 0 in Shield of the Templar, 0 in shortening our only spell interrupt, 0 in damage soaking Divine Guardian, Reckoning is debatable. Stick to PvP posting Zach


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Dolce and Gabbana Keep Insisting They Are Clueless About Their Business
Which, in the case of tax fraud, would be a good thing.
Skip to content, or skip to search.
Skip to content, or skip to search.
Which, in the case of tax fraud, would be a good thing.
"It's impossible."
It's very unlikely, at least.
They were found guilty of tax evasion.
The prosecutor in their tax-fraud case plays hardball.
A great reminder to pay your taxes.
Italian officials are investigating the jewelry company for tax fraud.
Despite lawyer's best efforts.
The designers did not attend.
Time to stop pretending the charges don't exist.
British tax officials sent letters to over 100 labels telling them to pay their interns properly.
He made threats to leave Italy.
They were cleared of all charges in Milan today.
Italian officials determine on Friday if the designers will face a criminal trial.


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So are both physical copies going to be included? Or is it download codes for both copies?
User Profile
Singer, dancer, gamer.
Male, 21, United States
- Joined:
- Thu 2nd February, 2012
- Website:
- http://rangerkeyworld.tumblr.com
Recent Comments
Absolutely no mention in the original post about who those Mii characters actually resemble in real life?
"Mega Megagross".... ha
@Liquid_ice Check out Mega Man's (the original one) eyes. They're glowing.
It looks pretty damn cool, but honestly, $15 is too steep for me to consider getting what is essentially a collection of mini-games. I'd consider it for $10.
Really guys? It's Kapp'n! -_-
Holy crap, $40 for just ONE? That's gonna be $160 for all of my Wii Remotes...
I'll stick to regular batteries thanks... maybe I'll invest in rechargeable batteries too.
Eventually, I want to get one as a home system, especially with X and Y on the horizon, I'm gonna want to trade with myself haha.
I might want to get both since I have two regular Wiimotes with Motion Plus attachments! The only thing is the attachments are bootleg so don't work that well sometimes...
So conflicted though, because one of them is the Tron wiimote and I never want to stop using that! Lol
I'd so buy this game on Wii U for $5 if he can add a slew of extra content on it. Weapons and levels particularly.The 3DS version was much more gameplay than I expected for a $2 game, so imagine how much we'd get for $5!
Might have to consider getting Resort and Galaxy 2, though I want Resort more.
It's between Watch Dogs and Wind Waker for me. Watch Dogs because I'm just completely excited to play it no matter what. Wind Waker because it's something I've wanted to play for a very long time, and despite owning a Wii, I never got around to getting a memory card and a copy of Wind Waker itself, and thus I never played it. It's between experiencing something completely new and exciting, or finally being able to experience an unplayed gem in a familiar franchise...
I wonder how they discovered whether people cheated or not. I thought there were ways to make your Pokemon look completely legit even if you created it, but I guess there's still something that tells whether or not it's hacked?
Gahh. Too bad I only ever take the Red Line around Chicago.
Would be nice if the NZones could store multiple StreetPasses instead of just the last one, but I'll take what I can get.
Oh shoot, that one room has a BUNCH of space stuff in it... NEED THIS HOUSE IN MY SHOWCASE SO I CAN BUY IT ALL!!
How exactly do those work? They don't seem to connect to the IR sensor. Is there some sort of a QR code inside of the Gai Metal that the camera reads?
I'm still getting the physical release. Pokemon main games are always going to be something that needs to be physical for me. Though if anything, I might download the version that I don't get via eShop.
Ahh, nothing like paid corporate enthusiasm.
Retail game, seriously? Should have been introduced as digital only. I would have considered buying it for like, $4 or $5 because my phone and tablet are both too slow for me to enjoy playing it on them.
Would have loved it if the question was "the main protagonist of this series named for F. Scott Fitzgerald's wife"... that would have really loved with people. ;P
Wait, this is news to everyone? This was in Wild World and City Folk as well.
Dammit. I bought Mighty Switch Force at regular price just a few weeks ago. sigh
Loving that Brain Age-style Iwata head...
I got bored of the Dream World after a few months using it with BW1, but what about those people that spent time on their dream houses? Do they just go poof? And the Pokedex, C-Gear, Musical skins... I'm assuming that once it goes offline, you're stuck with whatever you have on your game?
Damn, at least give us 3DS Ware! I have no more space for DSi games!
When I saw the headline, I thought it was an announcement saying the update had come to America... nope.
Wow, guess Magnezone's next evolution turns him into a Skylander, no? ;P
I wish America had stuff like this.
Scratch that, I wish Chicago had stuff like this
I am buying this as soon as it comes to American 3DS's. StreetPass Plaza is without a doubt one of my favorite apps on the 3DS. MAKE IT HAPPEN NOA!
The Super Metroid guy was funnier, this guy's trying too hard...
I'm excited for this too. I always made plans to buy the GCN version for my Wii, but they just fell through because I became pre-occupied with Wii games, handheld games, and school, of course. But this gives me an excuse to finally play Wind Waker!
Lost Konno in a damn fiery room. GRRRRR
Now all we need is for the Facebook photo upload feature to return to the 3DS after being present on the DSi...
I downloaded it at midnight EST! I say EST because I'm in the Central time zone, but it was available at 11PM CST. I love it, but since I was stuck at work until 3AM, there wasn't much to do in the game because it was so darn late! I woke up at around 11AM this morning and started playing and actually doing stuff though, so that was fun. Trying to pay off my house now!
I'll pass. Not really into VC games, and there's no room for anymore DSiWare games on my 3DS. I wish they would offer more 3DS Ware through Club Nintendo, especially because the capacity for DSiWare on the 3DS is so low, and the process of transferring between system memory and SD card is just a chore.
I wonder if the original Scribblenauts will have its controls improved like Super Scribblenauts... Unless they're just two different cartridges in one case?
Saw one at my local Target. The controller is fantastic. In person, it looks and feels great. I just don't understand why some of them don't let us play games. The Wii U at my Target only allowed video watching, which just seems kind of pointless.
....I am really, really curious.
Couldn't people hack the game and screw up coin totals?
...Is hacking even a thing anymore? Lol. I'm sure it is, but I haven't seen an Action Replay or Gameshark for 3DS yet.
Would have bought it in a heartbeat if I didn't already have a 3DS. But yeah, size changes aren't enough of an upgrade to warrant buying new systems for me.
4.7 average?? Jesus, I've bought like 20. LOL
I had $7.41 on my account when I saw that this game was released.
With tax, it costs $7.43.


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Turpan Shopping Mall
Last updated by chinatravel at 2014/11/9
Turpan Shopping Mall is located on Laocheng Road near the local branch of China Constructional bank. Commodity Department, Food Departments, Restaurants are open to citizens and tourists from 9:00am to 9:00pm. As one of the biggest shopping centers in Turpan, Turpan Shopping Mall offers not only articles for daily use, but also folk traditional souvenirs and food. You can take bus N0.1 and get off at Turpan Shopping Mall Station.
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Analogue Day in Kodak E200This photo was shot on film. Taken by icuresick using Kodak E200 film in Metro Manila, Philippines. These tags describe this photo: paint, analogueday, and avida. Date: 2011. Time: Afternoon. This photo can also be found in the album Analogue Day in Kodak E200.
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Part-time personal chef Steven Bailey was growing tired of bland, industrially processed food. As detailed by D Magazine, Steven was determined to do something about his frustration, so he hit the road one weekend in his Volkswagen Rabbit and began scouring Texas farms and markets for fresher ingredients. The more organic, locally grown food he brought back, the more friends and neighbors started requesting some for themselves. The growing demand led Steven to start Urban Acres, where customers can track down organic produce, dairy, and grass-fed meats from local farmers and artisans who never use pesticides, hormones, artificial flavoring, or shoddy magnetic force fields.
As a member of Urban Acres, members pick large, medium, or small shares of organic fruits and veggies, as well as meat, coffee, and granola shares if desired. Urban Acres also sells locally grown grub to members and nonmembers alike at its Oak Cliff Farmstead, which D Magazine says "brings a bit of country to the big city." There, visitors can find shelves and counters fashioned from reclaimed wood, a bee colony on the roof, and produce snuggled in boxes of hay. Urban Acres also offers hands-on educational opportunities to learn about small-scale urban farming.
MEDermis Facials' board-certified medical director captains a team of certified laser specialists and medical aestheticians, who help their clients reach aesthetic goals with the help of advanced technology. Together, the team has safely erased more than 200,000 unwanted tattoos of all shapes, sizes, and colors using Lutronic Spectra lasers. The cutting-edge apparatuses emit q-switched beams of high-energy light, which help disband ink particles and prepare them to be naturally jettisoned from the body via the lymphatic system?technical speak for "laser eraser". The lasers flit over skinscapes, fostering smooth, even skin with minimal risk of scarring, disrupting natural pigments, or attracting bored cats. In addition to getting rid of unwanted ink, the talented staff can also help to correct skin troubles with peels, microdermabrasion, and other skin care services.
After shedding the extra pounds that came along with hypothyroidism and three pregnancies, Melody Chandler founded Texas Fit Chicks Boot Camp to share her weight-loss strategies and support with other women. Her all-female staff of certified personal trainers helps exercisers of all fitness levels shape their bodies during group fitness classes. In an effort to challenge muscle memory, the team shakes up workout regimens by using different techniques and equipment?including kettlebells, resistance bands, and lead sweatpants?each day. Melody?s team also helps exercisers retain their results by supplying nutrition support with meal plans and recipes that use healthy ingredients.
Today's Groupon honors the sacred ode to dairy with $25 worth of globe-traveling cheeses from Molto Formaggio for $10. Round out your holiday shopping list or elevate your daily snacks with sophisticated slices and choice chunks.Follow @Groupon_Says on Twitter.
Rich Rogers's favorite part of family meals was always after plates had been cleaned, when his Italian clan would kick back around the table and tell stories for hours on end. His grandfather, Peter Scardello, was a big part of that. Peter relayed to Rich the importance of a great meal, particularly the way it can knit family and friends together. So when Rich and Karen Rogers opened Scardello, it was only fitting that the artisan cheese shop be named after Peter. Today, Rich is following in the footsteps of his grandfather, cooking feasts for friends and family that often end with nibbles of cheese. It's his way of keeping guests around the table long enough to swap stories, like his family did all those years ago. Scardello's selection includes about 150 cheeses hailing from Europe and America, some from right in Texas. Though not all are farmstead cheeses, they're all artisanal—that means handcrafted by humans, not made by machine or produced by accidentally leaving cattle in the hot sun. The cheeses rotate seasonally, but don't worry if you don't see the same goat cheese you grabbed last time. The shop's happy to track your purchases, so you'll know immediately whether your favorite's in stock, and the staff will happily slice you a sample of any cheese in the case. That might make it a little bit easier when it comes time to order and they cut as hefty or petite a wedge as you like, straight from the wheel.
Scardello's employees can also help customers match the perfect accompaniment with cheese, whether that means craft beer or wine, bread or crackers, or locally crafted goodies from Dude, Sweet Chocolate. For those who'd rather do it themselves, there are various classes available. These might involve anything from exploring the basics of cheesemaking to addressing the question of whether beer or wine goes better with certain cheeses—an age-old debate that brings most dairy-farm-family reunions to a heated end.
Sharon Meehan conceived Ham I Am! out of a love and a passion for good food and a committment to sell only the very best. We decided good meats should have a tasty condiment to go alongside of them, so we came up with HOGWASH, and rarely ship a ham without a jar of HOGWASH to accompany it.


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21-Year-Old Oren Bennett Aiming for $100 M With His First VC Fund
A few weeks back Betabeat met Oren Bennett at a Brooklyn Beta party, where he informed us that he was a recent college dropout who was planning to start his own venture fund. We had our doubts, given his lack of experience as an entrepreneur and his admittedly minimal knowledge of finance. Today we got an update from his friends at UNYStartups:
Mr. Bennett is doing great. He met Mark Suster, who thought he was wasted. And he is forging ahead with his venture adventure, aiming to raise a $100 million fund his first time up to bat as High Growth Capital Partners.
This being a hip, youthful fund, it currently operates off of a Tumblr and Twitter account. As Mr. Bennett explained, "We were also at the peak of the biggest macro cycle in the history of the U.S. This meant it was the best time to raise and the worst time to invest." In order to compete with established shops like DFJ Gotham and USV, Mr. Bennet had to go big. "I decided to raise $100 Million myself and start my own VC Firm. I needed to raise as much as I could because after the cycle ended I would have to wait a long time before I could raise again. I knew the minimum amount for the first round was usually $25 Million. I was about to do something very unusual." Read More