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A few of our tempting creations...
Many varieties of cakes and tortes, Apple Crumb Cake, Apple Strudel, Apple & Cherry Turnovers, Apple & Cherry Tarts, Bee Cake, Birthday Cakes, Blueberry Muffins, Brownies, Buttercake, Cheesecakes, Chocolate Fudge Squares, Chocolate Tortes, Chruscukies, Cinnamon Buns (sticky buns), Cinnamon Loaf, Creampuffs, Crumb Buns, Cupcakes, Danish, Donuts (including our famous Raisin Bars), Eclairs, Hamentaschen, Jelly Roll, Lemon Crumb Squares, Orange Chiffon, Peach Crumb Cake, Pigs Ears, Pineapple Upside Down Cake, Pound Cake Loaf, Pies, Rum Rings, Strawberry Shortcake, Tea Biscuits (Scones), and dozens more!
- Party Trays - A wide variety for any occasion are custom made to your taste. These trays normally include; miniature danish, petite fours, creampuffs, miniature honey buns and cookies but can be ordered to suit your taste.
- Cakes - All types of custom party cakes and wedding cakes.
- Cookies - We scratch bake our own butter cookies and also carry a nice selection of "New York" cookies. Each holiday season brings with it a unique variety. Easter cookie tray picture
- Danish - We scratch bake our own sweet dough and add premium fruit toppings - apple, blueberry, cheese, cherry, lemon, pineapple, & crumb.
- Pies - Our pies contain the finest ingredients available with scratch made pie shells and premium fruits. Our pumpkin pies for example are made with only Libby's pure pumpkin, dark molasses, milk, eggs and spices. No fillers, not now, not ever! (Some commercial mass produced pumpkin pies are thinned with yams.)
Our varieties include,- Pumpkin, Coconut Custard, Lemon Meringue, Mincemeat (the "meat" is really made from fruits like apples, raisins, orange peel, lemon peel and such), Sliced Apple, Apple Crumb, Cherry, Cherry Crumb, Blueberry, Blueberry Crumb, Banana Whipped Cream, Choc. or Van. Whipped Cream, Lemon with whipped Cream and Boston Cream (Spongecake with Bavarian Cream filling, iced with chocolate icing)
- Rolls - Our "mini-steak" roll is several inches long with a thin crust that holds up to foods like meatballs with sauce very well. We also have sandwich rolls; snowflake, hamburger and semi-hard. All three are from the same dough but prepared slightly different. We also have "pocketbook" rolls. On holidays we offer hand-twisted rolls similar to the mini-steak.
Apple Strudel
Apple & Cherry Turnovers
Apple & Cherry Tarts
Babka (seasonal)
Bee Cake (1/4 sheet and up)
Birthday Cakes
Buttercake - German Butterkuchen
Butter Cookies & Gluten Free Cookies
Cannoli, mini
Cheesecakes - Philly custard style in 1/8 sheet size in Plain, Cherry, and Pineapple. Other varieties by special order.
Chocolate Chip Cookies
Chocolate Fudge Square
Chocolate Tortes
Cinnamon Buns
Cinnamon Loaf (special order)
Crumb Buns (plain and lemon)
Danish Regular and Miniature size for party trays.
Hefekranz - Braided yeast raised sweet bread typical of southern Germany. 22" (special order)
Hot Cross Buns (seasonal)
Irish Potatoes (seasonal)
Irish Soda Bread (seasonal)
Jelly Roll
Jelly Sticks - raspberry
Mini Pastries
Orange Chiffon
Peach Crumb Cake
Petite Fours
Pies (made to order)
Pineapple Upside Down
Pound Cake Loaf Plain, Marble, Chip
Rolls - Snowflake, Hamburger, Mini-Steak, Pocketbook
Rum Rings
Strawberry Shortcake
Tea Biscuits
T-V Bars (chocolate dipped choc. cake slices)
Vanilla layer cake squares
Wedding Cakes

subset: commoncrawl


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"When you go into Nevada, New Mexico, El Paso, what do you do with those trucks once you get into those markets?" Reinauer said.
A lack of produce to haul out can make it more expensive to hire transportation to deliver to those areas. It can also mean there are fewer trucks available to deliver there.
It's likely that truckers who haul produce in to a nonagricultural area will haul some other refrigerated or frozen products out, Reinauer said.
Amerifresh is a third-party logistics provider, in addition to being a fresh produce marketer to foodservice distributors, wholesalers and retailers. It sells to customers in Arizona and Utah, and does some business in Nevada and New Mexico, Reinauer said.
Felix said his Southwest buyers are not requesting much organic produce. The company doesn't currently offer organic produce, but it plans to add greenhouse-grown organic tomatoes within the next couple of years.
Willie Itule Produce Inc., Phoenix, is adding organic produce, beginning with baby arugula, baby spinach, celery, broccoli, tomatoes and other common types of produce. Owner Willie Itule said adding organic produce to his line strengthens his company.
"The more I can offer, the better I'll be," he said.
Itule said he thinks growth in organic produce sales in Arizona has slowed during the past three or four years, but the overall growth in organic sales for the past decade has been good. He said he thinks improved quality and more affordable prices are primary factors in consumers' increased interest in organic produce.
The locally grown movement has caught on in many markets, as consumers look for opportunities to buy from nearby sources and support local businesses. Itule said he thinks locally grown produce is more popular now because it can be more affordable and because retailers are focusing on local produce in their marketing.
"When the economy turned down, retailers backed off organics and went to local," he said.
Itule Produce, however, doesn't carry much local produce because food safety is a more important factor for Itule.
"Until I can check out each small grower, it's too much of a risk," he said. "I support the larger growers that have food safety programs."
Itule Produce sources mostly from growers in California and Arizona, Itule said.
Felix said he doesn't see much demand for locally grown tomatoes.
"People are not locked up to looking specifically for locally grown produce, especially at this time of year, when produce is being imported," Felix said.


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Mercedes-Benz is launching its first passenger car model equipped with a hybrid drive system in summer 2009 – the S 400 BlueHYBRID. The sedan will combine a modified V6 gas engine and a compact hybrid module that Mercedes-Benz says will make the S 400 BlueHYBRID, based on the S 350, the world's most economical luxury car with a spark-ignition engine. The new S 400 BlueHYBRID is the first series-production model to be equipped with a particularly efficient lithium-ion battery specially developed for automotive use.
Photo: © 2009 Daimler AG
The new Mercedes-Benz S 400 BlueHYBRID is based on the S 350, and features an extensively modified drive train. This encompasses a further development of the 3.5-litre V6 gas engine, an additional magneto-electric motor, the 7G-TRONIC seven-speed automatic transmission specially configured for the hybrid module, the necessary operating and control electronics, the transformer and a high-voltage lithium-ion battery.


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Last week, Amelia posted a list of 20 things we Frisky editors think make a man. In the interest of equality, we thought it only fair to give the same treatment to our own fair sex; after the jump, 20 things that make a woman. Keep reading »
Zergnet: Simply Irresistible
- Popular


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Janey Fulton
To the two mothers in Kiowa who have nothing better to do than squabble over which one of their daughters should be the "real" valedictorian: The young woman who was supposed to be valedictorian at Columbine High is dead. I wonder what her mother is doing these days.
Beth Skinner
The Hard Sell
Why did you title your May 13 special report "This State for Sale"? It has already been sold to the same people who have ruined so many other "nice" places. You mentioned something about the "big" money from Bill Owens's opponents, e.g., "big labor." Get real--there is no big labor. The "privatize everything" folks convinced the gullible of "big, bad labor, government, teachers' unions, etc.," and now there is nothing that serves as a barrier to the right wing.
Westword was so outraged about former governor Roy Romer's affair. Why did you make such a big deal about Romer's so-called lie about his private life instead of focusing on the lies that most politicians tell that truly have an adverse impact on the entire state? I wonder how you feel about the addition of your new mediocre governor and the morons in the Colorado Legislature to complement your pathetic U.S. senators. But I guess an elected official's private life is more important than having some intelligent politicians around.
Ironically, when I lived in Colorado, we felt so superior to the folks who lived in "evil" California. Now California seems to have learned from its mistakes; it has thrown its rascals out and is cleaning up its act. Poor, poor Colorado. So much promise, now a state in regression, bought and sold by the highest bidders: Coors, the gun lobby and land developers. I weep for you.
T.V. Helms
via the Internet
Westword is obviously an extremely liberal paper, which I generally don't have a problem with, but you're also obviously very one-sided in your thinking. In "This State for Sale," several comments about Governor Owens are quite ironic, because you couldn't have found a governor who was more special-interest-oriented than Romer, and he didn't have any loyalty to the people whatsoever.
The bottom line is this: We have a conservative governor now, and he doesn't spend the people's money--meaning mine, because I'm upper-middle-class and pay a shitload of taxes--and he doesn't waltz to the same tune as Romer, who would sell his ass to anybody for a nickel. It's not quite the same at all. Certainly all of the politicians have special-interest groups that back them--but nothing like Romer. And you never used to talk about Romer in a negative way. So that tells me something--you were obviously pro-Romer and extremely liberal. So what else is new?
Steve Bennett
Oil and gas are essential to today's modern lifestyle. It is impossible to live or work in the six-county metroplex without a car. RTD is very slow and untimely; RTD routes are a conspiracy to prevent the common use of mass transit.
I cannot blame Governor Owens for loving his car, his country, his living or his family. But I hate air pollution, and I firmly believe that Owens could be part of the solution, if we encourage him. The almighty American dollar is more to blame than Bill Owens. Materialism and power corrupt even babies, not to mention politicians.
Margaret Okagawa
Wild in the Streets
I enjoyed Gayle Worland's "The Wild Life," in the May 20 issue, very much. As a conservation ranger in Georgia, I see the same problems: budget cutbacks, political interference and court apathy. It would really be nice if other news-media outlets would take up the gauntlet on behalf of wildlife and the "Thin Green Line" that consists of all wildlife officers, both state and federal, who work as a team to protect these natural resources.
Terry Carpenter
via the Internet
As a U.S. Fish and Wildlife Service agent, I, too, feel that we are forgotten. We need the support of many to make some in this agency realize that the special agents who risk their lives daily need to be appreciated and funded properly. Thanks for your efforts.
Tim Santel
via the Internet
Excellent article by Gayle Worland. I would be interested in two things she did not elaborate on or cover. First, she implies that it takes congressional interest to get anything done, as only refuges or particular critters get attention. Why doesn't the agency management itself take care of business? They need to be told to support their enforcement unit--what kind of managers are these?


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An approach to aesthetics that favors restraint, rationality, and the use of strict forms in literature, painting, architecture, and other arts. It flourished in ancient Greece and Rome, and throughout Europe in the seventeenth and eighteenth centuries. Classicists often derived their models from the ancient Greeks and Romans.
Note: Classicism is sometimes considered the opposite of romanticism.
Dictionary.com presents 366 FAQs, incorporating some of the frequently asked questions from the past with newer queries.


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WA gas hub proponents try to sway Brown
PUBLISHED: 06 Aug 2012 16:39:36 | UPDATED: 07 Aug 2012 08:26:20PRINT EDITION: 06 Aug 2012
Traditional owners will meet former Greens leader Bob Brown in a bid to sway opposition to Woodside Petroleum's proposed $30 billion Kimberley gas hub.
The retired senator and environmental activist is in Broome, in Western Australia's far north, as part of a protest against the development by international anti-whaling group Sea Shepherd.
Dr Brown and Sea Shepherd Australian director Jeff Hansen are scheduled to meet members of the Jabirr Jabirr people on Tuesday afternoon.
The Jabirr Jabirr have a joint native title claim over the James Price Point site, 60km north of Broome, where Woodside wants to build what could become the world's biggest LNG processing plant.
The other claimants are the Goolarabooloo people, who are mainly opposed to the project.
Waardi chairman Warren Greatorex, whose organisation represents the Jabirr Jabirr and which will administer a $1.3 billion compensation package as part of a native title deal with Woodside, said Jabirr Jabirr elders were concerned their views were being ignored.
"[Dr Brown] consistently refers to the Goolarabooloo as the one and only true traditional owners of that area," Mr Greatorex told AAP.
"It's caused a lot of frustration and anger amongst our elders and we want to clear up any misconceptions."
Mr Greatorex said the Jabirr Jabirr were not the only traditional owners who wanted the gas hub, as the majority had voted in favour of it.
"The money will help our people and change lives – not just in its present form, but for future generations," he said.
"Our people have lived below the poverty line for decades and a project like this, an opportunity like this, doesn't come on a regular basis."
Mr Greatorex said traditional owners shared the same environmental and cultural concerns as the Greens and other gas hub opponents, but wanted to work alongside Woodside and the WA government to ensure no problems.
Read more
People | Bob Brown |
Topics | Energy & Utilities /Gas Distribution , Energy & Utilities /Gas Extraction , Environment, Politics /Federal Politics , Politics /WA Politics |


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The best way to protect your kids from injury and death due to firearms is to keep your home free of guns and steer clear of households where guns are kept.
If you do own a firearm, be sure that these rules are followed in your home (and, if applicable, the homes of relatives or friends that your child visits):
If you're expecting a baby or you already have a child, it's a good idea to:
To check your childproofing efforts, get down on your hands and knees in every room of your home to see things from a child's perspective. Be aware of your child's surroundings and what might be potentially dangerous.
Completely childproofing your home can be difficult. If you can't childproof the entire house, you can shut the doors (and install doorknob covers) to any room a child shouldn't enter to prevent wandering into places that haven't been properly childproofed. For sliding doors, doorknob covers and childproof locks are also great for keeping little ones from leaving your home. Of course, how much or how little you childproof your home is up to you. Supervision is the very best way to help prevent kids from getting injured. However, even the most vigilant parent can't keep a child 100% safe at all times.
Whether you have a baby, toddler, or school-age child, your home should be a haven where your little one can explore safely. After all, touching, holding, climbing, and exploring are the activities that develop your child's body and mind.
Reviewed by: Mary L. Gavin, MD Date reviewed: August 2013
Note: All information is for educational purposes only. For specific medical advice, diagnoses and treatment, consult your doctor.
© 1995–2014 The Nemours Foundation/KidsHealth. All rights reserved.
Find out by selecting your child's symptom or health condition in the list below:
In This Issue
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Miracle Season, hosted by Dan Lewis and Molly Shen, aired Dec. 7, 2014 on KOMO 4 TV. The annual holiday special celebrates the remarkable lives of Seattle Children's patients. To donate now, visit https://giveto.seattlechildrens.org
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This 30-second video features Dr. Samuel R. Browd, attending neurosurgeon and medical director of Seattle Children's Sports Concussion Program, defining concussion, listing the signs and urging you to get medical care right away if you think your child may have a concussion.
In early 2014, Microsoft reached an incredible giving milestone with Seattle Children's – $5 million donated! Microsoft supports our efforts in so many ways: matching employee gifts, corporate grants, in-kind contributions and more. Thanks to the generosity of this amazing company, headquartered in our community, the Science Adventure Lab has the...


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About | Projects | Docs | Forums | Lists | Bugs | Get Gentoo! | Support | Planet | Wiki
On Sun, Jan 27, 2008 at 01:49:46AM -0800, Robin H. Johnson wrote: > Due to some mhonarc brokenness, all existing external links to archives > messages have become invalidated. We're looking at fixing it in such a > way that it doesn't happen again (consistent hashes instead of > sequential numbers), but it will be a day or two - restoring the old > ones is not possible at all. Ok, all of the archives are fixed. Here's an example of a new link: http://archives.gentoo.org/gentoo-gwn/msg_916064a3a0913217d311541108d04782.xml That's going to be constant forever now, regardless of how many times mhonarc rebuilds it's entire index. However, please note that any attachments linked from a mail might change their URLs depending on mhonarc, so you should only link directly to the mail itself. If you see any problems with mails, if you see any new problems with archive mails, please file a bug for Infrastructure. -- Robin Hugh Johnson Gentoo Linux Developer & Infra Guy E-Mail : email@example.com GnuPG FP : 11AC BA4F 4778 E3F6 E4ED F38E B27B 944E 3488 4E85
Updated Jul 14, 2012
Summary: Archive of the gentoo-dev-announce mailing list.
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Live Butterflies for wedding celebrations. The release of butterflies to accent a special event is a fairly new trend. The very act symbolizes growth, creativity and a zest for life.
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Graduate Assistantships
The Graduate Assistantship opportunities listed below become available on a need rather than scheduled basis. This need generally occurs when the person currently holding the position graduates.
Graduate Assistant, Athletic Training
The graduate assistant positions offered through the Department of Sport and Exercise Sciences are available in two formats. Three on-campus appointments of two years each include assignments to collegiate teams and responsibilities for mentoring pre-clinical undergraduate program majors in athletic training. The second format available is for off-campus single or multiple year assignments to area high schools serving as substitute instructional staff with additional responsibility as assistant or head athletic trainer.
For more information, you may contact Dr. Sue Shapiro, Associate Professor and Director of Athletic Training Program at 305-899-3574 or 1-800-756-600 x 3574, or email her at firstname.lastname@example.com.


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I have almost given up hope.... but I'm hoping you can help. Everything on my new pavilion DV7 works great except the scroll bar on my mouse pad has stopped working even though my mouse still works fine. Does anyone have any idea what the problem is? Or more importantly how to fix it? Thanks much in advance for any suggestions.
Ask a question
Pavilion DV7 scroll does not work on my pad [Solved]
mourghan - Latest answer on Jul 29, 2013 03:46AM
Read more
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- HP Pavilion DV7 Black screen, fan not working » Forum - Screen
After Windows updated the synaptics software had this problem.
I was able to resolve this issue by doing the following.
In the control panel go into the Mouse settings. Choose the tab for Device Settings (has red icon to left) and go into settings.
The option to choose is Virtual Scrolling and make sure tick is in the box for Enable vertical scrolling.
Hope this resolves your problem.
Message Edited by netten on 02-25-2009 09:18 AM
I was able to resolve this issue by doing the following.
In the control panel go into the Mouse settings. Choose the tab for Device Settings (has red icon to left) and go into settings.
The option to choose is Virtual Scrolling and make sure tick is in the box for Enable vertical scrolling.
Hope this resolves your problem.
Message Edited by netten on 02-25-2009 09:18 AM
Plain OL AL-
Aug 31, 2009 09:19PM
Yeah dude I had the same exact problem that was driving me wild! I was about to do a complete system restore but this fixed my problem.
Thanks A Million
Thanks A Million
tab 2-
Oct 6, 2009 10:41PM
there was no option for virtual scrolling on mine. hp pavilion laptop. hp-g70-460us. thank you.
Jul 14, 2010 01:48AM
i have been doing wat u said to do, but my laptop[hp dv6000] is only shwing the icon, but not actually scrolling
Jan 8, 2013 04:05AM
brilliant thanks for that! I had to take a few more steps and go in to another little icon on the side of the part that says 'scrolloing' which gave me more options to adjust
Jan 30, 2013 09:36PM
With mine on windows 8 it had two finger scrolling, so try scrolling with two fingers. It's kind of weird and inverted, but it's easy to get used to.
This is the easies way too fix the the scrolling problem on ur dv7 mouse. First go to windows update and see if windows update produces and update for SYNAPTICS POINTING DEVICE IF SO DOWNLOAD AND INSTALL . Second if not there go too start control panal mouse icon click on it once there go too HARDWERE tab and then too PROPERTIES see if U have and update driver option if so click on it an update DRIVER TAB FOR ur mouse pad AND UPDATE THAT WAY. THIRD AND EASIEST GO TOO UR HP RECOVERY MANAGER AND CLICK ON IT AND ONCE IT POPS UP HIT NEXT AND IT WILL ASK U IF IT IS A PROGRAM DRIVER CLICK NO AND THEN IT WILL ASK U IS IT A DRIVER PROGRAM CLICK YES LOOK FOR UR MOUSE SYNAPTICS REINSTALL IT THERE AND RESTART AND IT WILL DEFINELY WORK ......
Dec 28, 2009 10:33PM
man!!! thanks a lot that totally worked dude u saved my ass lol thanks a lot for the tip man u rock!!!!
Jan 11, 2010 10:43AM
My scroll pad is not working however, I have a DV6 and it didn't work. Please help.
Click the windows link or start circle and type "mouse" in the search. Click the first option "mouse". Click Device Settings, and then click Settings.... Go to Scrolling and double click it. This opens a new window, click enable vertical scrolling, and enable horizontal scrolling. click okay, close window. click apply. Enjoy scroll option
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What problems will encounter is I decide to start some annual seeds earlier than required? I would like to try and germinate some seeds to get some practice but don't want to lose any because of it either..thx Jack |
Follow-Up Postings:
Problems will depend on your set up and the specific varieties but be realistic and don't expect 100% success. Too warm an environment and/or too little light will result in long lanky transplants with weak stems that won't survive for long. But it is a good way to learn how to control your temps and supplemental lighting. Likely no blooms unless you have extreme sun exposure or adjust the light spectrum used. You may also have to do more than the usual 2-3 transplants - pot-ups - to larger containers and more potting mix. They will also require more nutrient supplements, water, and light. It is a good way to learn the symptoms of root-bound plants and to learn how to evaluate nutrient and water needs for the trade off of buying more containers and potting mix. Eventually some of the plants may get so large that they won't survive hardening off and transplanting to the garden. So it's a trade-off: learning and experience for loss of some plants and the work involved. Hope this helps. Dave |
Everything helps DigDirt and thx. I talked to the annual seed grower at the nursery I deal with and he gave me a lot of insight but because they time there annuals for the season early birding wasnt available. He said the biggest challenge will be going indoors to outside and care must be taken. I have a double window on the southeast and temperatures there range from 65 at night to 80 during the day if I adjust the blinds..Jack |
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Dinopark Rave
ein paar Fotos vom Berliner Luft und Liebe Festival
This photo was shot on film. Taken by scholt with a Minox 35 GT loaded with Fuji Neopan 1600 film in Berlin, Germany. These tags describe this photo: berlin, luft und liebe festival, luft, liebe, festival, love, air, dino, dinopark, noir, and bw. Date: 2011-08-06. Time: Night. This photo can also be found in the album Dinopark Rave.Please login to get more out of this site
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My front hallway is the most heavily traveled and usually the most cluttered space in my home. Tired of misplacing my keys and other small items, I found a way to keep everything organized—and to make sure I look my best before dashing out the door. This simple but elegant hallway mirror is the first thing guests see when they enter my home.
This table is an accurate reproduction of one purchased by Molly Brown and her husband in the late 1880s when they lived in the rough mining town of Leadville, Colorado. The Browns kept this table after they struck it rich and moved to Denver's most prestigious neighborhood, and it resides there today in the Molly Brown House Museum. Bearing all the hope and exuberance of a young America during its age of westward expansion, this table—which disassembles for transport—is simply but ingeniously built.
This great shop project is one of hundreds you'll find on The Complete 25-Year American Woodworker Magazine Collection on DVD. This expansive digital library places a quarter-century of woodworking expertise right at your fingertips. It's a must-have workshop addition.
The new Excalibur EX-16 scroll saw from General International includes Excalibur's unique tilting head design, as well as parallel arm construction, quick blade tensioning and fine adjustment, electronic variable speed and tool-free blade changes. In other words, all the important features that scrollers have come to expect from Excalibur are present in this 16"-throat-capacity scroll saw.
Sometimes a wood grain's direction is so unruly that planing just gets you in trouble, because tearout is inevitable. For this situation, the hand tool to pick up is a scraper. A card scraper is fine for small areas, but to avoid ripples or hollows, you're better off using a scraper plane. Here's a small one from Veritas that's not merely an updated version of an old design—it's new and different, very well engineered and a pleasure to use.
Whether you live in an apartment, a condominium or a house, eventually you'll face the "bookshelf problem." That is, what to do with all the books and objets d'art you acquire and the CDs and DVDs you can't live without. Here's a superb collection of 20 storage projects, from a simple wall shelf to a grand bookcase. With clear step-by-step instructions, sharp photos, detailed shop drawings and complete cutting lists, How to Make Bookshelves & Bookcases is guaranteed to help solve your bookshelf problem.


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We are a grassroots nonprofit founded by a formerly incarcerated woman for other formerly incarcerated women. We are strong advocates for women and are committed to providing programs and services that support women in their re-entry efforts from prison to community. We provide a continuum of programs that includes Pre-Release Mentoring to incarcerated women, residential services at Why Not Prosper House and community services at our Resource Center located in Philadelphia PA.
Learn More About Us
A new program was recently launched called Breaking the Cycle and an article appeared in the daily news about it.
Eight women will participate in a graduation ceremony on September 13, 2014. These eight women have worked hard to get through the Why Not Prosper program and we are extremely proud of each one! We congratulate them and wish them much success and prosperity in the future!
Why Not Prosper has been blessed with the donation of a new, 16-passenger van! We will now be able to transport program participants to and from appointments and key events to help ensure their success in the program!
Our mission is to help women in the PA prison system discover their own strength by providing them with the support and resources that will empower them to become responsible, economically self-sufficient and contributing members of the community. If you are a woman who has recently been released from prison, or you know of a woman who will be soon, please know there is help available!
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Janice "Peanut" Ruth Clark, 66, of Charleston, passed away on Sunday, Aug. 10, 2014.
She was born on July 5, 1948, to the late John Robert Cash and Agnes Kile. She enjoyed dancing, fishing, bowling, playing pickleball, birdwatching and children. She took care of everyone's children like they were her own.
In addition to her mother and father, she is preceded in death by her stepfather, Afton Kile.
She leaves behind to cherish her memory three children: Rebecca Corbitt (Larry), Kevin Clark (Lea Ann) and Keith Clark; four grandchildren: Jennifer Holmes, Trey Holmes, Kile Clark and Bethany Clark; four siblings: Johnny Cash, Dianne Congioloso, Kathy Kile and Michael Kile; several nieces and nephews; extended family members; and friends.
A memorial service will be held at 7 p.m. today, Aug. 12, 2014, at Companion Funeral Home, 2419 Georgetown RD NW.
The family will receive friends from 5 to 7 p.m. before the service.
In lieu of flowers, the family requests that memorial contributions be made to St. Jude Children's Research Hospital.
You are invited to share a personal memory of Janice or your condolences with her family at her online memorial located at www.companionfunerals.com.


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my eldest son james passed away on the 17/02/2013..my son was only 23...my son died from blood posion, septisimia, storke and menigitis..i was by my son's side ans so was his brothers and sister and family and friends...in heaven now <3 |
Follow-Up Postings:
- Posted by konrad___far_north (My Page) on Wed, Mar 27, 13 at 2:00
That's so sad,,..my deepest condolences. |
- Posted by sylviatexas (My Page) on Wed, Mar 27, 13 at 19:02
I'm so sorry. Only "advice" I can think of is: Grief eats up your energy & weakens your immune system, & stress makes you less aware of other things that are going on. Remember what they say on planes when they're demonstrating the emergency oxygen masks: You must be healthy & strong to take care of your other children. I wish all of you the very best. |
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Sun, Mar 24, 13 at 1:43
I am in the first stage of planning a addition to my house in Nebraska where I think the costs are low.I have a slab floor and stucco siding . I am wanting to add about a16x46 or a18x40 or 18x46 which ever is more cost efficient.How about adding a room above the new addition is this costly?I am adding a mud /bathroom,small office ,enlarging a dining area from a existing bedroom,and replacing the bedroom that I used in making the dining larger.I am not doing anything to the kitchen and the water and sewer line is close to the bathroom.I will purchase the cabinets and counter tops myself,I am reusing my Anderson windows and can purchase or let the builder purchase one small one.I am reusing one door and adding a door. The electrical is not in this cost as my sons and his boss will do that. What are some ball park figures?What is the most cost effective way to add the most space? |
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- Posted by audreyamelia (My Page) on Sun, Mar 24, 13 at 11:31
We are in Lincoln and in the process of adding a 14 x14 ft kitchen. In the early stages we got a couple of contractors to ballpark the cost for just the shell-(30k and 35k ). This would be a block foundation and 9' ceiling single story. Most did not follow up with actual bids and the one that did said a "high end finished kitchen" would be 70K (Not including appliances) In addition to that in initial meetings I was often told I don't want what I want. I decided to be our contractor. We are handy people and have experience with some remodeling and shed building, but nothing of this magnitude. So far we have the foundation in.-got 3 bids that were pretty much equivalent and went the guy we liked the best. He ended up helping us get our permit and answered our novice questions. 6K including blocking in old basement access and building a new one. Our lumber delivery for framing comes Monday. $1100 not including roof. It will take us at least 3x as long and I've spent countless hours researching and sourcing materials. In the end it's necessary to have the kitchen I want. |
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text: Just what do you see when you're eating cereal for breakfast? Some literal thinkers might see just what's there – a bowl of cereal, something to eat and provide nourishment. Individuals with a bit more artistic inclination might see the stars of the sky spreading across the Milky Way, or a surreal pond filled with edible lilly pads. What Visual and Interactive Designer Ed Lea sees is a visual metaphor for web products. His graphic featured here looks at how such a designer could interpret their breakfast. [Read more…]


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Seeing as the over sexualized society we live in needs more and more intense things to do and create as the newest trend comes what can only be called titty twerking. The video will explain what the article can't… (WARNING: Adult Content)
Related links:
Amber Rose Wedding Twerk Video, Enjoy!
Naked Ratchet Woman Caught Twerking On The Streets


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Clippings by perrie2lee |
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Pictures of building my 10 x 12 custom greenhouse
posted by: kittyl on 11.25.2006 at 11:53 pm in Greenhouses & Garden Structures Forum I thought I'd share some photos of start to near finish. My concept of my dream greenhouse came from the book "Classic Garden Structures by Jan & Michael Gertley". It was a glass greenhouse…
My dream started 3 years ago. My two teenage kids did the digging for the wall foundation, rebar and concrete base, we contracted with a brick layer to have the brick walls done, hubby and I did the patio bricks, cut to fit the rounded wall. Two years later the greenhouse was still on hold, but the irises and sweet alyssum were blooming! This year we were ready to start the greenhouse: Air power nail gun is one of my husband's favorite tools. One decision I had to make, was how tall to make this greenhouse. We debated changing the arch. I was leaning towards a shorter greenhouse for ease of construction… and then I realized I plan to grow one or two dwarf trees, a citrus and maybe an avocado, and then decided all the height I could get would be good for the trees, so tall was it! Frame is 2x4 fir, about a third the cost of redwood. Cost of lumber and stain $210. The trick of holding all those beams up, is bracing. Doesn't seem very solid yet. Bracing in ceiling has been added and it's ready for staining. That's tomorrow's job. I stained it with a 'heartwood redwood' sealant and stain. I spent a lot of time on the top steps of the 12 foot ladder and all sorts of crazy positions to get it painted. I thought it was so pretty at this point I thought I was through. Hubby said I couldn't sit in it on a rainy day and drink tea and perhaps I should start searching for poly carbonate or he'd find something else to do! I'm so excited, roof and sides are up. We used clear corrugated polycarbonate. Price of corrugated was about half that of twin wall, and it was available at my local hardware store. I really like it. It took a while to get used to it because it is so clear, unlike the old days of fiberglass. We just cut it with a scissors. Cost of poly, $534. When it came to the door, I thought my husband might consider making a door frame and use corrugated poly to match, but we went to the hardware store, and he convinced me to look at storm doors. We found a door for $130, choose a dark brown instead of white, and I really like it too, now that it's up. Much easier to install, then trying to build a door with bracing and interior door framing. It has two glass panels in the door, and one which slides with a screen, I imaging I'll just open it on many days when it's not extremely hot or cold. I may also just open the door and leave it propped open at times. Now we have to plan benches. The area to the left of the greenhouse will be a koi pond one day. All ready for some plants. I hung one of my geraniums. Next to install is the exhaust fan, and next spring, an evaporator cooler. It's hard to believe, when I go out the back door now… there really is a greenhouse there! A million thanks to my husband and kids who helped! NOTES: <none>
clipped on: 01.18.2007 at 03:08 pm last updated on: 01.18.2007 at 03:12 pm


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Three-star chef Michel Bras up on the wildly beautiful Aubrac Plateau in Auvergne has always understood the importance of local, seasonal food. The restaurant (and dramatic hotel) are worth a special trip any time of year, but especially in early summer…
Amongst the chefs of la France profonde – as for its winegrowers – there's much talk of terroir. It's a holistic term that incorporates elements of the soil, the microclimate and the particular traditions of a region. High up in Haute Savoie, Auvergne, Jura and Haute Loire, menus revolve around locally grown foods, dishes are dictated by local climatic conditions, shaped by the seasons and by the history of the place.
Meat from rare breeds, locally hunted game, fish from the lakes and streams, wild mushrooms, forgotten vegetables and fruits, wild herbs and flowers, all are combined in a coherent, firmly grounded, thoroughly French programme. There may be talk of farming in crisis – even in France – but the link between the land and the cuisine of the regions is genuine and flourishing.
Michel Bras above Laguiole in the Massif Central was one of the first to understand and promote – discreetly and without fanfare – this concept of terroir. He made the move some years ago from the family inn in Laguiole to purpose-built hotel-restaurant high on the bleakly beautiful plateau of Aubrac, where his dream was to retrieve and revive the forgotten flavours of the simple dishes of his childhood. Modest and self-effacing – rare attributes among three-star chefs – Bras has always shunned publicity. Asked about the importance of local, regional, seasonal products, the chef commented simply: "c'est viscéral, c'est dans les tripes!" ("It's fundamental, it's in the guts") For him this way of cooking has only ever been a modus vivendi, never "un gadget" (a gimmick). The philosophy has been wholly espoused and carried forward by his son Sébastien.
The ultra-modern hotel-restaurant is built entirely of local materials (basalt, granite, slate), reflecting the various elements of the windswept countryside into which it skilfully and discreetly blends. Huge windows command heart-stopping views of the surrounding meadows, carpeted in springtime with wild daffodils and narcissus, pulsatillas and pansies and enclosed by grey dry-stone walls. I love this wild and beautiful landscape, one which reminds me vividly of the Dales of my native Yorkshire. Two top tips for dining chez Bras: go now, in May, when the wild flowers are at their brilliant best, and go for lunch, so you get the views from the dining room.
Lunch also brings the advantage of a very fairly-priced menu (115 euros, weekdays wild pansiesonly), whose composition changes with the seasons. My first lunch there opened with a terrine of pigeon and foie gras set on a bed of erythronium leaves followed by a pavé (slab) of barely cooked salmon served with a riot of wild greenery (wild garlic and asparagus, fennel, sorrel and spinach) and set about with a selection of flowers from the meadows outside: wild pansies, cowslips and broom blossoms. Puddings also picked up on the wild food theme: one famous ice cream was based on meadowsweet (a plant gracefully known in French as reine des prés).
On another occasion, the lunch menu led with a sliver of warm, home-smoked mackerel braced by something deliciously crusty and set on a creamy puree of celeriac. A wafer-thin slice cut from a long thin ('crapaudine') beetroot lounged on top, and the whole creation was served dramatically on a black Laguiole slate. Sweetbread nuggets came next, with mangetout, wild garlic, purslane and flash-fried radishes complete with their greenery. A handful of green asparagus spears, sesame-crusted, were served with an olive oil emulsion. A piece of local Aubrac beef was accompanied – obligatory in these parts – by the famous aligot, a rib-sticking territorial dish consisting of puréed potatoes with lashings of fresh tomme, a local cheese which gives the dish a comfortingly bovine flavour and chewing-gum consistency.
Puddings pursued the local food theme laced with echoes of childhood: the ice creams based on meadowsweet were still present, as was one featuring caramelised brown breadcrumbs and walnuts. The only bum note was a dessert of gorgeously perfumed gariguette strawberries, which was let down by a weird base of something dangerously reminiscent of Sugar Puffs.
The staff, led by Madame Bras junior (wife of Sébastien), supplies all the warmth that the building conspicuously – and purposely – lacks. Michel Bras is a purist. Nothing – pictures, curtains, flowers – should interfere with either the food or the view. You may like or loathe the architecture, or indeed the cuisine, though you can't fail to fall for the landscape. None will leave you indifferent.
Michel et Sébastien Bras
Route de l'Aubrac
12210 Laguiole
Tel. +33 (0)5 65 51 18 20
[Originally published in FT Weekend]
All over France there are small towns and villages that have carved out a niche for themselves with a particular product or local speciality. Once a year the product takes centre stage with a market in its honour – Lautrec has its garlic, Sarlat its foie gras, Nyons is into olives, and almost anywhere has its very own sausage festival.
St Bonnet le Froid, a tiny village set on a plateau over 1000 metres above the Rhone valley, is tops for mushrooms. Surrounded by beech and pine forests, chestnut groves, grazing pastures and mossy banks it's a fungi-forager's paradise. Every year on the weekend following All Saints Day, the whole village gives itself over to a single-minded mushroom feast.
The origins of the Foire aux Champignons are lost somewhere back in the mists of the 19th century. As the autumn weather gave way to the first frosts and the mushroom harvest drew to a close, this second weekend in November was traditionally the date when people stocked up their store cupboards as whole teams of local collectors brought in heaped baskets and crates of fungi to be sold on the Place des Champignons. In 1995 the Foire took a great leap forward when Regis Marcon, chef-patron of the celebrated Auberge des Cimes in St Bonnet, fixed it with his steady gaze and took it under his wing. Have a look at Regis Marcon's site here, for a great description of what's involved.
Thanks to the combined efforts of Marcon and his fellow chefs in the village, André Chatelard and Thierry Guyot, the Foire has become an essential fixture on the French foodie calendar. The size and scope has broadened since the early days and the main street of St Bonnet, closed to traffic for the weekend, is lined with stalls and stands. On sale are sacks of walnuts and chestnuts, stacks of cheeses from neighbouring Auvergne, oysters from the Atlantic, braids of garlic and strings of sausages, as well as wine, wooden spinning tops, wicker baskets, fleece waistcoats and great, thick socks in hunting green – the last two just the ticket for the aptly named St Bonnet le Froid in November.
But the chief function of the market is still the sale of fresh and dried fungi. It gets underway at 6.30 on Saturday morning when trucks large and small take up position on the square by the church and the mushroom-sellers set out their wares. Given a good mushroom year, it's an astonishing sight: great piles of stout ceps with fat stumpy stems and burnished brown caps; egg-yolk yellow chanterelles (above), their upturned gills resembling gothic fan vaulting; weird and wonderful yellow mushrooms called canaris and lurid blue ones that look distinctly dangerous; black and sinister trompettes de la mort (horns of plenty) and the infinitely desirable morels which look like tiny brown sponges. With your provisions assured for the next meal (or the winter ahead), you can wrap your chilled hands round a steaming bowl of soupe aux champignons, a rich broth stiff with ceps and fragrant with home-made stock.
In one marquee, the assembled chefs treat fungi-festlers to a lively demonstration of mushroom dishes which may range from a traditional velouté de champignons to a more adventurous monkfish creation wrapped in local cured ham with ceps, rounded off with a distinctly racy concoction of saffron milk caps with apples. Green-robed members of the Confrérie of lentil-lovers gravely exhort selected members of the public to swear undying loyalty to the noble Puy lentil, which has been dignified with its own Appellation Contrôlée.
In the nextdoor tent a competition gets underway for the best tarte aux champignons. On a rather different scale there's a Guiness Book of Records bid for the biggest mushroom tart in the world. One year it measured a magnificent 4.5 metres across and its ingredients included 316 kilos of assorted fresh and dried wild mushrooms, tons of tomatoes, onions, garlic and thyme, some 6 litres of hazelnut oil and 80 fat little goats' cheeses.
At midday we sat down to our menu champignons – the composition varies from year to year, but mushrooms are de rigueur. Between 600 and 700 lunches are served in three shifts between 11.30 and 2 p.m., prepared by the three chefs of the village. We were treated to a terrine of foie gras layered with potatoes and ceps with a handful of tiny autumn salad leaves, guinea fowl with a mushroom stuffing and spelt risotto, selected cheeses from the region and an unctuous ice cream made of goats' milk served with a steamed chestnut sponge and a trickle of honey.
Talking to our table neighbours, we found that most were faithful pilgrims who visited the Foire every year from various parts of France, some from close by in the Haute Loire, others from the Rhone valley, Lot, Perigord, and Quercy. What distinguishes St Bonnet's foire is that in spite of a growing reputation, and the endorsement of star chef Marcon, it remains a simple country fair, dedicated – in true French style – to fine products, good food and lots of fresh air and fun.
Where to eat, where to stay
Auberge et Clos des Cimes, St Bonnet le Froid, Tel. +33 471 59 93 72, www.regismarcon.fr
Restaurant André Chatelard, Place aux Champignons, St Bonnet le Froid, Tel. +33 471 59 96 09, www.restaurant-chatelard.com
Le Fort du Pré, St Bonnet le Froid, Tel.+33 471 59 91 83, www.le-fort-du-pre.fr
Fungi foraging
Ask at any of the hotels for dates of mushroom hunts with celebrated mycologist Gilles Liège
Not long ago, Pierre Oteiza, champion charcutier from the tiny Vallée des Aldudes in France's deepest Pays Basque, threw a party. Nothing too startling there – the Basque people are no slouches when it comes to partying. But this was no ordinary shindig. Oteiza, aided by some 200 family members, friends and fellow farmers, was celebrating his promotion to the ranks of Chevalier of the Légion d'Honneur, France's award for outstanding achievement in military or civilian life. (The party began at 11 a.m. and finished at 2 the following day.)
Oteiza's award was made on two counts. First came his unmatched Basque hams, sausages, pâtés and conserves, which famously accompany the French rugby team on tour – no post-match buffet is complete without an array of his exceptional produce, by special appointment to les Bleus. Selected products are also sold in high-class outlets Europe-wide, including London's arch-foodie Borough Market.
The second reason for the award was Oteiza's conservation work in saving a rare breed of pig – the small, floppy-eared, piebald cochon basque that's indigenous to the area. Together with a group of local farmers in the Vallée des Aldudes, Oteiza founded the Basque Native Pig Breeders Association. Their aim was to lift the numbers of cochons basques out of their endangered zone and to restore the breed to its rightful place in the local farming economy, thus enabling young farmers to stay on the land and bringing much-needed employment to this small rural area.
I tracked down Oteiza in this unspoilt and remote corner of France. It's a stunning area of undulating pastures punctuated by sparsely wooded, gently rolling hills with small mixed farms, some crops but mainly livestock – cows, sheep and pigs. You could be in deepest Devon, save for the dramatic backdrop of the Pyrenees, their tops snow-dusted in the autumn. The border with Spain is just visible at the end of the valley – Pamplona is barely 40km away.
On arrival we were invited to tag along with a group of visiting master butchers and their wives, climbing first to the wooded hillside behind the plant to see the pigs in their natural habitat, followed by a tour of the plant where the hams and sausages are salted, cured and dried. The visit would finish in the dining room behind the shop where there would be 'something to taste'.
"We'll start off in various vehicles", explained Oteiza, "followed by a short climb on foot or, for those who prefer, using 4 x 4s" (with this he indicated, straight-faced, a couple of donkeys grazing peaceably nearby).
We soon spotted the small, hardy, pink and black pigs rootling about in the undergrowth and under the ferns, their floppy black ears draped over their eyes and snouts. The animals spend at least 8 months here, wandering their steep moorland pastures and scrubby forests, munching on acorns, beechmast and chestnuts. Their hindquarters are tattooed with the number 64 (for the Pyrenées-Atlantiques département), the farmer's ID number and the number of the week in which they were born. These marks remain with them throughout, enabling the finished hams to be traced right back to the live animal.
Back down in the valley we donned the regulation hairnets, overalls and galoshes, ready to acquaint ourselves with the ham-curing process. First the hindquarters are salted – one day for every kilo of weight. The hams are then scrubbed to remove excess salt and stored in a ventilated, chilled room for 6-8 weeks to stabilise and firm them up.
Next they spend up to 7 months suspended in serried ranks in a special room where the temperature is allowed to undergo quite wide fluctuations. ('Are the hams fumés (smoked)?' asked one of the butchers' wives. 'No, just parfumés (perfumed)' quipped Oteiza, eyes twinkling beneath the obligatory hairnet.)
The final step is the drying, which takes place out in the fresh air but protected from the elements. 'The warm wind that blows through the valley from Spain is vital to our hams and sausages', explains Oteiza, 'it gives them a distinctive flavour and helps to dry them out.'
Our appetites suitably whetted, we trooped into the dining room where trestle tables covered with brightly striped Basque tablecloths were laden with the promised 'something to taste': huge platters of wafer-thin, deep red Aldudes Valley ham, chunky slices of air-dried saucissons, plump 'Jesus' sausages ('so wonderful you can only bend the knee before them' according to one enthusiast), slivers of spicy chorizo and pâtés enriched with ceps or spiked with piquant Piment d'Espelette.
The local rosé wine flowed freely, baskets of crusty country bread were passed around. After a while we pushed back our chairs and folded our napkins. 'What a superb lunch', we said, preparing to shake hands all round and to offer profuse and heartfelt thanks. The assembled company of master butchers, their wives and our hosts looked on aghast at what they clearly construed as les Anglo-Saxons' miserable appetites and premature departure. "But that was just the appetizer", protested Monsieur Oteiza.
More platters of food were wheeled in, this time steaming roasts of Basque pork and haricot beans with lashings of red wine, followed by cheese. There was undoubtedly dessert, but our nerve and our appetites conclusively failed us. We retreated, reciting excuses, reiterating our thanks – and reflecting that whatever the reason for France's exit from the Rugby World Cup, it certainly can't have been due to any deficiency in their catering arrangements.
To order a Basque ham (around 7.5kg costing from €172.50), or a selection of Oteiza products, contact:
Pierre Oteiza, 64430 Les Aldudes, France
Tel. +33 (0)5 59 37 56 11
Ah, the neighbourhood Paris bistro – who doesn't get dewy-eyed at the memory of menus written in purple ink, champignons à la grecque, chunky, garlicky terrines served straight from the chipped dish, slices of gigot d'agneau with the obligatory flageolets, boeuf bourguignon, gratin dauphinois, loads of people tightly pressed into a small, smoky space that was neither spacious nor gracious, lots of fun and good value for money.
Then something happened. Either it all got a bit jaded, or we all got more sophisticated – probably both. Bistros became boring. Enter la bistronomie, the French equivalent of gastro-pubbery, which has spawned a new generation of grownup bistros with crossover appeal. Often they're owned by talented young chefs who have worked with the stars, grown weary of the lobster-foie gras-truffle treadmill and decided to go it alone.
Chef Thierry Blanqui at Le Beurre Noisette did just that. After working at chez Ledoyen with his friend and mentor Christian Le Squer, he struck out on his own in 2001 in this tiny, unprepossessing little place in the depths of Paris's 15th arondissement – to say it's not far from the Eiffel Tower is kind; in fact it's perilously close to the Porte de Versailles.
Blanqui describes his food as 'cuisine classique revisitée'. The dishes chalked up on the blackboard sound vaguely familiar but with a cheeky twist. A pied de porc is coaxed slowly and lovingly to gelatinous perfection, cooled and thinly sliced en carpaccio and comes trotting over a bed of lentils. Succulent, flash-fried jewels of St Jacques are poised on an emerald green lettuce emulsion and served with a crackly tuile studded with sesame seeds. A hunk of tuna that's had a brief skirmish with a hot pan comes with lentils encore; a soothing, nurseryish brandade of smoked haddock with mashed potatoes, garlic and olive oil is crowned with a perfectly soft-poached egg.
For nibbling on pensively and for mopping up Blanqui's intensely flavoured sauces there's criminally good bread from nearby bakery le Grenier de Félix. Summery puddings include a millefeuille of aromatic Gariguette strawberries or a fresh dish of peaches poached in a tarragon-infused syrup. The classic rum baba is a year-round favourite.
There's a small selection of intriguing rather than show-off wines (a white Côtes-du-Rhône from Domaine de la Vieille Julienne, a nervy Cheverny from Domaine Maison), some served by the glass, others available in half-litre bottles.
Service is good-natured and deft – it needs to be with only two people for the 38 covers in the two tiny dining rooms plus 8 more on the pavement. From their descriptions of today's specials, you can tell that they've tasted them, enjoyed them and would like you to share the fun. In true bistro form you're cheek by jowl with your fellow diners but – oh joy – since France has introduced (and rigorously enforces) a smoking ban, you can enjoy your neighbours (mainly French-speaking, some English/American accents heard) without having to endure their secondhand smoke.
Beurre Noisette has a Michelin red bib, indicating aspirational food at accessible prices. At lunch you can assemble your own two-course menu for around €22 from the blackboard; three courses will set you back barely €30. In the evenings there's a 3-course dinner menu and a surprise menu. For this, you're required simply to own up to any allergies and rule out any dislikes, tuck your napkin around your neck, put yourself in Thierry Blanqui's capable hands and await your fate. There are worse ones.
Le Beurre Noisette
68, rue Vasco de Gama, 75015 Paris
Tel: +33 (0)1 48 56 82 49


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When things that are out of your control or others control do you get upset and take it out on people? Do you explode if you don't get your way? We all go through situations that we really don't want to be bothered with but it is how you go through them that makes all the difference. I can remember many years ago I was flaying back to Savannah and the flight was timed where … Continue reading
Category Archives: Inspire
I believe that some churches have done a disservice to God over the years. We have a society of Christians who believe they are worthless because the church has condemned them so much. They think unless you are perfect that you shouldn't be in church. That is NOT of God. Sinners need to be in church. Once we accept Christ and our past is wiped clean then we are among the kings!!!! We aren't supposed … Continue reading
So many people work so hard at protecting their identity from identity thieves, but they forget the biggest thief of them all and that is satan. He creates lies that you believe and steals who God called you to be. Remember, do not allow who you think you are to stop you from becoming who God called you to be. If you are a Christian then you are worthy of his love. There is nothing … Continue reading
As I look at my life, I am 41 years old and I have to ask will my life even matter when I am gone? My goal is to make the changes I need to make so that I leave my footprint in this world. Are you leaving a footprint? Will your life even matter if you died today? I hope you really think about that question because we all can get so bogged down … Continue reading
As I look at life and the people around me I hear many people say that my life is good enough. What people don't realize is that a good enough life is the enemy of God's purpose because God's purpose is the best possible way to live. If you know without a doubt that you are living within God's purpose for your life then that is awesome! Keep doing what you are doing but I … Continue reading
When I say the word prison what do you think of? You think of a cell that holds people who have done things wrong right? But what if I told you that many people who have never done anything wrong are in their own prison because of their past? This prison may not have bars but it is just as powerful. I talk a lot about the past in my articles because I believe our … Continue reading
Why do you take out the trash? It is trash right? What happens when you take the trash out? Do you ever go back and check on it to make sure it is at the dump? How do you know the garbage people took it there? Do you even care? Of course not then why do you do that with your past? Shouldn't you treat your past the way you treat your trash? You should … Continue reading
What really is the meaning of life? I don't know about you but I want to do something that not only touches lives before I die but also that out lives me. I don't want to just live an average life where you just go to work, do what society says you are supposed to do and just live life in quiet desperation. There really has to be more to life than living that way … Continue reading
I see so many people pitching so many things from weight loss to making money that it isn't even funny but I don't hear many of them talk about God much. They preach that money will change your life or losing all that weight will change your life but in reality only God can change your life because he changes your heart. On the outside, it is only temporary but on the inside is where … Continue reading
What is your story? We all have a story to tell. Yours will touch people that mine will not and mine will touch people that yours will not. There is so much power in your story. That is one reason why Jesus taught in stories or parables because of the power within them. We learn faster when there is a story behind it. We stay tuned into them because they are more interesting. You may … Continue reading


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Bryan Chandler, managing shareholder at JamisonMoneyFarmer PC, Tuscaloosa, has been elected to the board of directors of the AlabamaGermany Partnership, a nonprofit corporation created to develop and support relationships and friendships between organizations and individuals in Alabama and Germany.
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De Lencastre, H., M. Chung, and H. Westh. 2000. Archaic strains of methicillin-resistant Staphylococcus aureus: molecular and microbiological properties of isolates from the 1960s in Denmark. Microb. Drug Resist. 6:1-10.
Doyle, M.P., L.R. Beuchat, and T.J. Montville. 2001. Food Microbiology Fundamentals and Frontiers. 2nd ed. ASM Press, Washington, DC.
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Scacheri, P., J. Crabtree, A. Kennedy, G. Swain, J. Ward, S. Marx, A. Spiegel, and F. Collins. 2006. V804 RET mutation in MEN2A: first report. J. Int. Med. 255:712 (abstract).
Lavilla, S., J.J. González-López, M.N. Larrosa, R.M. Bartolomé, and G. Prat. 2008. Prevalence of the quinolone-modifying enzyme aac(6´)-Ib-cr in extended-spectrum b-lactamase-producing enterobacterial isolates in Barcelona. Abstract presented at the 18th Congress of Clinical Microbiology and Infectious Diseases (ECCMID), Barcelona, April 19–22. Abstract no. P1523.
Health Protection Agency (HPA). 2005. Detection of Campylobacter species. National Standard Method F 21, Issue 2. Available at www.hpa-standardmethods.org.uk/pdf_sops.asp. (Online.)
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Final Thoughts
Really, this is the CPU to buy if you're going to get in on the Sandy Bridge-E action and to be completely honest, we knew that before we had even tested it. We knew that before we had even gotten a sample of it. The "X" / "Extreme Edition" processors from Intel have never represented value, instead they're represented the best performance possible.
The model below that, though, represents performance that's only slightly slower, and value. Combined with good overclocking thanks to the "K" nature of the 3930K, it's the processor to buy if you're going to go down the path of X79.
It might even be the CPU worth considering if you're looking at going down the Z68 / 2700k path. Sure, it will mean a move over to the X79 platform, but the extra $230 US associated with the $599 US 3930K isn't that much, especially if you're interested in significantly improved performance outside your games and in CPU intensive tasks.
The 3960X is a tough buy, and we said that originally. The price associated with it makes it look extremely scary and when you consider the extra VGA power you could throw into that system with the $500 US saved on the CPU, you're going to end up with a much faster system.
If you demand the higher cache on the 3960X, sure, get that. If you're also buying four HD 6970s or four GTX 580s with the CPU; again, get the 3960X. If you're only looking at getting one HD 6970 with the 3960X, or one GTX 580 and you're going to be doing a lot of gaming, step back for a second and think about the extra video card you could throw into the mix if you moved to the 3930K instead. Two GTX 580s on a 3930K are of course going to offer superior gaming performance to a single GTX 580 on a 3960X and both setups are near identical in costs.
The 3960X will continue to be the CPU that everyone wants, and for good reason. It's got a bucketload of Cache and offers the highest performance of any processor out of the box. The 3930K will be the CPU that everyone actually buys, though, and all for good reason.
If you're set on the 3960X, outside of maxing out every component in your new system via 64GB of RAM, RAID 0 SSDs and three or four Video Cards, you need to just sit back for a second and see what you could do with the money if you picked up the 3930K over the 3960X.
The 3960X and 3930K are both absolutely fantastic processors and if money doesn't matter, buying the 3960X is an easy choice. Want similar performance, though, and really want to save some serious money? The 3930K is an easy choice.
In the end you've got two fantastic processors from Intel which accompany the new X79 motherboards perfectly. Outside of a 100MHz down clock out of the box and 3MB less cache, the only major difference between them is one will leave an extra $500 US in your bank account.


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In-game images of Hitman 5 have seemingly appeared online, after an IO Interactive employee teased an "unannounced game" on Twitter.
Tore Blystad, a developer at IO, has uploaded several images from the mysterious title and while he refuses to comment on what the game actually is, he's confirmed they're in-game and that the announcement has been "a loong time coming".
The images show in-game environments, a female character and even what appears to be a level design scribbled on a whiteboard. It all looks very Hitman.
Last week, Square Enix trademarked Hitman: Absolution, which will surely be the title of the first Hitman game in five years.
All eyes on E3.


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Home » Country » Italy » All Products
Florentia Chianti Classico, made by winemaker Sabino Russo, has a very intense aroma with an extremely pleasant and ethereal nose of berry and dried fruit. A very lingering, dry taste, full-bodied, with polished ... Read more
This wine, by winemaker Alessandro Botter, has a beautiful bright ruby red colour with a fruity nose redolent of cherries. On the palate this young wine shows fresh red fruits and medium body and structure.
Little Matteo Pinot Grigio, made by winemaker Sabino Russo, is fresh and fruity, with a brilliant pale straw color. This wine has fresh aromas of tropical fruits, is light on the palate, with a crisp clean finish... Read more
This outstanding red is made to embody the traditions and innovative spirit of Tuscany. Only the finest Sangiovese and Merlot from family-owned vineyards near Suvereto, Cecina and Bolgheri are used to make this S... Read more
Loggia Delle Sassaie Chianti is a wine that was produced from selected grapes, obtained from some of the most finest vineyards. Refined in French oak barrel, this Chianti Superiore gained bright flavors, unique t... Read more
Loggia Delle Sassaie Toscana is a great blend of only the best grapes grown on the hills of the central Tuscany. This wine obtained its unique character and elegance due to oak aging. It was matured and patiently... Read more
Maiorano Corvina has a very deep ruby-red color. The bouquet is powerful and fruity, with notes of red currant, coffee beans and chocolate. On the palate, the wine is elegant, medium-bodied and soft with a rich ... Read more
Mastro Sabaudo Barbera D' Asti, by winemaker Federico Riolfo, is ruby red in color with garnet reflections. The bouquet is full and fragrant with the scent of ripe cherries. This wine is very intense and persiste... Read more
Made by winemaker Alessandro Botter, this is a fruit forward wine with black cherry flavors and light spice with well integrated soft tannins on the finish.
Mezza Luna Gavi, by Italian winemaker Federico Riolfo, is pale straw in color and has an intense, fresh and fruity bouquet, with hints of pineapple and green apple. The wine is crisp with gentle acidity and a dry... Read more
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Love the chairs! They look great, feel great, and were the perfect price!
This swivel chair fits a woman's body just perfectly. The arms are lower than on larger chairs making them very comfortable to rest my arms on. It's soft but not too soft so I still feel very supported while sitting in the chair. It's small enough to fit in a corner perfectly & then I can swivel to face either people sitting elsewhere in the room or towards the TV. The surface wipes off so easily so it is easy to keep clean & looking nice.
The chair is just right for what we needed. It is small and fits in a little sitting room nicely. The swivel is great for talking to guests or turning to see the TV. Don't know how it will hold up but we don't have rough traffic, so it should do fine.
I was looking for comfortable low-profile barrel chairs that swiveled. That wasn't the easiest combo. These are in a lower-ceiling media room that was already full of furniture. I didn't want large pieces at all. They probably don't get more than 4-6 hours of use a week total. They are holding up very well (I've had them about 8 months). The bigger guys in our crew like them (up to about 6'2"/ 240lbs), but I don't think it would be good for anyone taller than 6'4" for regular use, because the backs aren't very high. My mother in law likes them because they are fairly firm and she can get up out of them (as opposed to squishy couches). We added ottomans to them which makes them ideally comfortable for watching a movie. So far they seem quite durable, too. Our cat and dog tend to make themselves at home, and occasionally get in the chairs- that's not been a problem.
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"For such a simple item, this recipe was great. You can tell the originater really understood this recipe when they suggested you let the dough 'rest' for ten minutes. The only addition I could add was this: when you cut the strands, cut them in various widths or put another way, cut some wide, some coke bottle shaped etc. Excellent repice."
"I can never fault a recipe because I'm the cook, get it. I always wonder what I did wrong first. They didn't turn out like the Choc. Chip. cookies we make using the same ole Tallhouse recipe or whatever it is. These were much more ..... either flat, bland or something. I felt like I should double or triple the 'brown sugar' or I used to much f..."
"You or me needs to get a camera, that was wonERfull!!!!!!!!!!!!!!I put a little below the cake on the plate but the next one I put it there AND out the sides and in my spoon in my mouth:) "
"I only prepared four (4) and I was amazed how well the recipe 'worked'.I still used the called-for amt of butter but held back on the other ingrediants a little. Once flour-shaked, I shaked off excess flour and in the pan, added a bit more of paprika & pepper on top. The placement and timing though turned out perfect; I did use an electronic t..."
"If you would like to bump it up a notch to my liking:) you might do the following:*I couldn't tell from the picture or exactly from the instructions but I like to cook the egg 'over medium well' but definately not hard and *Add powderd sugar & cinnamon to the last pan toasted side and I butter both sides from the very start.The end res..."


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Fresh sea air … the gentle sound of the surf … sun on the terrace, the ships on the horizon and a myriad of stars when darkness falls … Perfect for a relaxing, bask-in-the-sun holiday, an adventure trip or an active cycling holiday.
After a busy and lovely season I close down for the winter.
I look forward to welcoming new and old guests
Welcome back from March 27, 2015
Our rooms are anticipating your arrival
At Tohoejgaard B & B we welcome you with a refreshment in your room: a glass of cold elderflower juice, a scrumptious piece of chocolate and a bouquet of seasonal flowers.
Rest in your freshly made bed, enjoy the view of the ocean, or relax on the patio with a glass of wine / beer from the refrigerator.
Something good is waiting in Christine's kitchen, whether it is breakfast or dinner.
The breakfast buffet is rich with fresh baked bread, juice, cheese and cut meats.
The supper is simple and delicate, and in addition Christine offers on Fridays and Saturdays, off season, a two course dinner in the cozy dining room.
Read more here
Our beach, loved by the locals, but unknown to most tourists.
Tohoejgaard B&B on Mon is located almost at the edge of the Baltic Sea, which reflects the sky, so you are always surrounded by a unique light.
It is a 7-minute walk down to the beach, which is beautiful at any time of year, and has soft sand to be enjoyed by summer bathers.
Go for a walk along the coast, and explore Fanefjord forest, that sits right by the water and lures you into its cool, green shades.