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How to top-up your Multi-currency Cash Passport
Want to put more money onto your Card?
You can reload your Card at participating UK Travelex stores, online, over the telephone or via internet or telephone banking.
Please note that a 2% commission (a minimum charge may apply in store) will be charged for reloading into your GB£ Currency on your Multi-currency Cash Passport.
Please note that the Multi-currency Cash Passport rate used for online reloads, telephone reloads, and internet or telephone banking may differ from the rate displayed on www.travelex.co.uk or within Travelex stores.
How to top-up your Multi-currency Cash Passport
1. In store
Just take your Multi-currency Cash Passport, a valid photo ID^ and a form of payment to a participating UK Travelex store and we will reload it for you. The maximum amount you can reload in store is GB£5,000 (total amount across all Currencies), depending on the total Card Fund balance already on your Card. Your maximum total Card Fund balance (including all Currencies) at any one time may not exceed GB£5,000. For example, if your Card Fund balance is GB£1,000, you will only be able to reload up to GB£4,000. Please note that payments will only be accepted from the registered cardholder.
Find your nearest Travelex store here.
^ Passport, driving licence or national ID card, issued in an EU or EEA country or in Switzerland.
2. Online
Please note: you will need to register your card online in 'My Account' before you are able to reload online.
You can use a UK issued Visa and MasterCard credit or debit card to top up your UK purchased Travelex Multi-currency Cash Passport online.
Click here to access the online reload portal, then enter the last four digits of your Card number and the email address you provided when purchasing the Card.
Next, you'll be asked for 3 random characters of the password that you use to log into 'My Account'. If this step is successful, you will be taken to the reloading screen. Here you choose which Currency you'd like to reload and the amount, next you will need to provide your payment card details (UK debit or credit card in the name of the registered cardholder) to pay for the reload.
Online reload limits (across all Currencies on the Card)
In one day: GB£1,500
Within 7 days: GB£3,500
Within 60 days: GB£5,000
For example, if you reload GB£1,500 onto your Card in one day, you may then only load a further GB£2,000 within 7 days. Please note: the online reload limits listed above are subject to the total Card Fund balance already on your Card. Your total Card Fund balance at any one time (including all Currencies) may not exceed GB£5,000.
Online reloads can only be processed and accepted if the name and UK registered address of the payment card match the name and address of the registered Multi-currency Cash Passport cardholder.
3. Over the phone
You can also reload your Cash Passport by telephone. Simply call us on 0845 300 2449 or +44 (0)20 3684 6495 (from abroad) and you can transfer funds directly from your UK issued debit or credit card. Payments will only be accepted from the registered Cash Passport cardholder*.
Telephone reload limits (across all Currencies on the Card)
In one day: GB£1,500
Within 7 days: GB£2,500
Within 60 days: GB£5,000
For example, if you reload GB£1,500 onto your Card in one day, you may then only load a further GB£1,000 within 7 days. Reloads by telephone should appear on your Cash Passport balance within 24 hours. The telephone reload limits are subject to the total Card Fund balance already on the Card at the time of the reload, as your total Card Fund balance (including all Currencies) may not exceed GBP5,000 at any one time.
* Please be advised that when processing a telephone reload, we will require evidence of your identity and your residential address. To do this we will carry out checks on you electronically. If we are not able to verify the details that you have provided, we may not be able to complete the transaction.
4. Via internet/telephone banking
Reloading Multi-currency Cash Passport via internet or telephone banking is available to cardholders who bought their Card in the UK; however, we are currently unable to process internet/telephone banking payments from cardholders using accounts held with Egg or Intelligent Finance.
If you have internet banking or telephone banking facilities, your Card can be reloaded by bank transfer, by phoning your bank or over the internet (via your bank's own website or mobile banking application).
Payments will only be accepted from bank accounts in the name of the registered Multi-currency Cash Passport cardholder.
To reload via internet banking, this is what you do:
- Ensure you have registered your email address with us in the secure 'My Account ' area on this website.
- In 'My Account', select the Currency that you would like to top up, as your default Currency; this is where we will allocate your money. You can only reload one Currency per bank transfer.
- Then you can either phone your bank or log into your bank account via your bank's website and create a new payee to make a GBP payment, using the following details:
Bank Details Beneficiary/Payee:
Sort Code:
Account Number:
Access Prepaid Worldwide Ltd
Your 16 digit Multi-currency Cash Passport card number (on the front of your Card)
Please ensure that the amount you load on your Card is within the allowed Card limits. You may reload a maximum of GB£5,000 (across all Currencies on the Card) via a bank transfer, but your total Card Fund balance at any one time (including all Currencies) may not exceed GB£5,000.
It may take up to 5 working days for your bank to transfer the funds to us, however, be assured that we will load the funds onto your Multi-currency Cash Passport within 24 hours of receiving them.
We will send you confirmation, either via email or post, that your reload has been successful.
If you top up your Euro, US Dollar, Australian Dollar, Canadian Dollar, New Zealand Dollar or South African Rand Currencies (remember to set the Currency you want to reload as your default Currency, in 'My Account ' before transferring your money to us), we will convert your British Pounds Sterling bank transfer payment into the relevant Currency before applying it to your Card. You will find the rate we used on your reload confirmation.


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1 of 82
Music filled the air at Planet Bluegrass Ranch for the first time since last year's catastrophic flooding in Lyons at RockyGrass, which featured Allison Krauss, Bela Fleck, Ricky Skaggs and more. All photos by Brandon Marshall.
Read more about Planet Bluegrass in our cover story on the recovery of Lyons and its musical community.
Published on July 27, 2014


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The Ohio State University
Robert R. Lane
Senior Lecturer in Finance
Robert R. Lane joined the Fisher College Department of Finance as Faculty Coordinator for the Financial Services Cluster as well as assisting in the inaugural Specialized Masters – Finance Program (SMF) in Autumn 2011. He brings an extensive background in financial services and consulting and has taught at the Graduate School of Banking at the University of Wisconsin, Madison.
Professor Lane holds an MBA from the Fuqua School of Business, Duke University, a MA from the University of North Carolina, Greensboro and a BA from Elon University. Most recently, he served as President of KeyBank, Central Ohio District, and he is also is CEO of Lane Leadership Group, LLC providing executive coaching and professional development.
Currently, he serves on the Columbus Symphony Board of Trustees, the Advisory Board at the Love School of Business, Elon University as well as a board member for a local woman owned business Pearl Interactive and start-up company in New Orleans, LA, Rebirth Financial.
Instructional staff for the 3-course sequence include representatives from the sponsoring companies that have significant involvement in the financial services industry, including Nationwide Insurance, KeyBank, Morgan Stanley and UBS.
Phone (614) 571-3800
Fax (614) 292-2418
Department of Finance Fisher College of Business The Ohio State University306 Fisher Hall 2100 Neil Avenue Columbus, OH 43210


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Why we need your support
Opening times
April to October
10am – 5:30 pm (last tickets 4pm)
November to March
10am – 5pm (last tickets 4pm)
Closed 24th – 26th December
The Mary Rose is unique – a Tudor warship 'frozen in time' along with her artefacts and the remains of her crew. This unique ship has already divulged an extraordinary amount of treasures and artefacts that have added greatly to the nation's knowledge of Tudor times.
Yet she still has so much more to tell us. To date, we have only been able to display a small fraction (6%) of the fascinating objects found below her decks. With support, we could make more artefacts available to visitors, schoolchildren and students too.
We also have another urgent reason for your help. The Mary Rose is still extremely vulnerable, and we can only preserve her by using a state-of-the-art technique to finish drying the hull. This delicate process costs thousands of pounds – all of which has to be raised from our supporters. With your help, we can make sure this glorious ship can be preserved for the future, alongside her artefacts in an innovative museum.
Help us tell the story of the Mary Rose in a way you've never seen before: Become a Friend of the Mary Rose today and enjoy a FREE annual pass to the new museum as well as a whole host of other benefits.


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Most Popular in:
Saian's Tri-Active Collagen Serum
Posted: February 10, 2010
The concentrated Tri-Active Collagen Serum protects and regenerates collagen to help firm and tone skin, boosting the synthesis of collagen I, III and IV.
The product features cryoprotective properties that allow it to protect the skin's collagen even in severely cold environments. 800-291-1130, www.saian.net


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Member Benefits
HSMAI members are entitled to access any online viewing of a webinar between 6 months and 2 years old without charge. At checkout a HSMAI member will be credited back to a balance of zero for their order upon validation of their current membership. Not a member? Launched in 1996, HSMAI University is the organization's comprehensive and ambitious initiative to provide hotel professionals and their partners with tools, insights, and expertise to fuel sales, inspire marketing, and optimize revenue. Programs are produced in partnership with our HSMAI Advisory Boards to offer specialized content to support business needs in revenue management, Internet marketing, hotel director of sales & marketing and resort marketing. Every aspect of the content and support material included in the HSMAI University program has been specifically designed and developed for those involved in sales and marketing and revenue management, including an inventory of subject matter appropriate to individuals with responsibilities ranging from entry-level to advanced. HSMAI-U offers workshops and seminars in various cities, online learning, and Webinars incorporating 60- to 90-minute presentations conducted live via the web with audio conference linkage. Below you can purchase either a single online viewing or a CD of any webinar HSMAI University has produced. Member or non members ordering a CD will be charged and need to allow 4 weeks for processing. |


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How to use a REI coupon
If you are a member of their rewards program ($20/yr), you will receive a discount on every purchase you make, enjoy free shipping and earn points on every dollar that you spend that can be redeemed later for discount coupons. You will also receive a yearly dividend of about 10% back of all purchases you have made during the year. Shop REI's outlet for the biggest discounts and keep in mind that they offer free shipping on orders of $50 or more every day.
How to Use REI Coupons
When you get to the checkout page at REI when placing your order, there will be a box where you can enter the promotional code. Once you have done that, the discount should immediately be reflected in your shopping cart total. If you clicked through a link to activate a coupon from Coupons.com, the process should be automated for you and the discount should have been applied once you followed the link from the coupon site to the checkout page.
About REI
REI stands behind their products with a 100% satisfaction guarantee, because they design their own line of award-winning REI brand gear and clothing. Whether you're new to outdoor adventure or a seasoned pro, you are sure to find the gear you need at REI.
Check Out REI Coupons & Rebates
Save an Extra 81% Off REI Outlet Items
Free Shipping on $50+
Save Up to 50% Off Outdoor Gear & Clothing
at REI Outlet
Sign up to the REI Gearmail Newsletter and Get 15 off Selected Items
REI E-Gift Cards starting at $10
Save Up to 60% Everday on Closeouts, Special Buys and Overstock Items
Save Up to 30% Off Select The North Face Gears
REI Outlet Section
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REI-Outlet: Save an Extra 25% Off $100+, 30% Off $150+ or 35% Off $200+
The more you buy, the more you'll save on eligible REI Outlet Products. Savings reflected at checkout.
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Save 15% Off One Full-price REI Brand or Novara Item
Exclusions Apply.
Save Up to 50% Off During REI Holiday Clearance + Free Shipping
Price as Marked. Hurry, Limited Quantities only!
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Save Up to 50% Off During Our Holiday Clearance + Free Shipping
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The Word Around Town
Vice President Joe Biden visits children at City Academy
Brian Clarke
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Thanks for the info, good luck
Hey I saw in one of your posts you mentioned that Drexler is a good surf school... what do you know about it? Im looking at colleges right now, and they sent me offers but I dont know much about it. Im interested in poly sci, what about you?
Where in NJ do you like to surf Nothern Souther.....
Junior Member


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American Standard Version (ASV) | New International Version (NIV) |
1 I will sing of lovingkindness and justice: Unto thee, O Jehovah, will I sing praises. | 1 I will sing of your love and justice; to you, O LORD, I will sing praise. |
The American Standard Version is in the public domain. (The American Standard Version Bible Online) | Scripture quoted by permission. Quotations designated (NIV) are from THE HOLY BIBLE: NEW INTERNATIONAL VERSION®. NIV®. Copyright © 1973, 1978, 1984 by Biblica. All rights reserved worldwide. (New International Version Bible Online) |


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PSO provides trainings throughout the year to build the leadership and outdoor skills of the Puget Sound Community. We provide trainings for those interested in becoming leaders for PSO, applying for positions in the adventure/experiential education industry and looking for the skills to get out on your own. The schedule of trainings will vary, but we commonly offer the following opportunities.
You can gain valuable leadership and outdoor skills by becoming involved with PSO. You can start by going on trips throughout the year. If you are interested in leading trips for PSO you can do so in a few ways.
If you have basic leadership and facilitation skills then you can start by:
If you have led trips before as one of the primary leaders then you may be able to lead trips for PSO with designation from the Assistant Director of Student Activities for Outdoor Programs.


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Tribal Law Gateway | Tribes Q to Z | Stockbridge-Munsee Community
Constitution and By-laws of the Stockbridge-Munsee Community, Wisconsin
Ratified: 10/30/1937; amended: 11/14/1995; published in the tribal code
More about this online edition from the Tribe
To contact the Stockbridge-Munsee Community, visit the tribe's website.
Table of Contents | |
Constitution Preamble Article I. Name Article II. Territory Article III. Membership Article IV. Governing body Article V. Removal Article VI. Referendum Article VII. Powers Article VIII. Amendments |
By-laws of the Stockbridge-Munsee Community: Article I. Duties of officers |
the tribe's website]: The Stockbridge-Munsee Community provides
the online version of the Stockbridge-Munsee Constitution and Tribal law
as a service to the Tribal members, and as a courtesy to other Internet users.
This online version is not official. The information provided on this website is subject to change. The official versions of the Tribal constitution
and tribal law can be obtained for a nominal fee by contacting:
Stockbridge-Munsee Community
Legal Office
PO Box 70
Bowler, WI 54416
(715) 793-4392
Updated 12/01/06


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Sat, Apr 24, 10 at 1:34
An abundance of seeds arrived 2 days ago, more than I expected! I should certainly be able to get a double or two out of them...lol. I hope you find something nice for your garden with the extra $ - Thanks Again!
Hugs - Sandy |
Follow-Up Postings:
- Posted by roper2008 virginia 7a-8 (firstname.lastname@example.com) on Sat, Apr 24, 10 at 10:45
I received seeds from Brenda also. So far 3 have sprouted. I check on them everyday. Thanks Brenda, will post pictures. Linda |
- Posted by gottahosta z7b_NE_GA (My Page) on Mon, Apr 26, 10 at 12:27
You're welcome, ladies! Much luck with them. I cut back this year and only have around 75-80 seedlings. It's fun growing them and I do have a new load of composted chicken litter to plant them in, just got it into the bed yesterday- that is my big secret for getting first year bloomers- start 'em early and give 'em chicken poop! LOL!!! |
- Posted by sandysseeds007 Pocket Zone-6 (My Page) on Tue, Apr 27, 10 at 20:26
Well I've no idea where to get chicken poop, but I'm getting 150 lbs of worm castings tomorrow! I'm excited, as I got a real good deal on it and my garden is starving for some natural fertilizer. I'm just going to scrap the top soil and dig a little around the roots and lay it in. The brugs will get the 20% in the soil deal, as they deserve some extra special attention. Maybe I'll actually get some seedlings to bloom this year, thanks for the hope Brenda! - Sandy |
- Posted by forever_a_newbie z7/8 VA (My Page) on Tue, Apr 27, 10 at 21:37
My Datura seeds from Brenda also germinated. The are all purple though. I wonder whether the yellow type also shows purple as seedling? Thank you very much Brenda! Changsong |
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Diocese, Cathedral commit to Surrey Road siteMarch 6, 2014 |
By Chris Maza
firstname.lastname@example.com SPRINGFIELD – Patience is a virtue, and one that served the Diocese of Springfield well in its efforts to reach a settlement with the federal government on financial relief to help ensure the future of Cathedral High School. Bishop Timothy McDonnell was joined by Rep. Richard Neal, Springfield Mayor Domenic Sarno and Federal Emergency Management Agency Region 1 Acting Regional (FEMA) Administrator Paul Ford on March 3 in front of Cathedral's main entrance to announce an agreement of more than $38 million that will allow for the rebuilding of the high school, as well as the St. Michael's Academy middle school and preschool at their permanent home on Surrey Road. "We now have the brick and mortar funds to rebuild here on Surrey Road and so we shall," McDonnell said, drawing thankful gasps, then applause from approximately 30 people gathered behind the press during the announcement. The diocese and FEMA agreed on a total fixed estimate of the project of $29.4 million. FEMA will provide 75 percent of the funding for the project and the diocese will take on the remainder of the cost. FEMA will also provide $9 million in reimbursements for equipment, emergency site safety, security work, and temporary school facilities. In addition to the federal funding, the diocese reached a $59.9 million settlement with its insurance carrier, Catholic Mutual, on Sept. 10, 2013 after long and public battle regarding the school, which was heavily damaged by the EF-3 tornado that tore through Springfield on June 1, 2011. Since the storm, students have attended classes in the high school's temporary home at the old Memorial School in Wilbraham, which the diocese rents from the town at a cost of $365,550 per year. The school currently has a one-year lease that was signed in June 2013 with a pair of one-year options. Ford explained that the Sandy Recovery Improvement Act of 2013, which authorized changes in the way FEMA issues disaster relief funds, improved the amount of money that was available to the schools and the city in its recovery efforts. In celebration of the announcement, McDonnell proclaimed, "God be praised. To those three words, I'll add three more – patience, gratitude and trust." He acknowledged the "patience and persistence" of leaders of the school and diocese and political leaders as well as alumni and current families attending the schools, likening the situation to Aesop's "The Tortoise and the Hare." He also expressed gratitude to all, including Neal "for the support and encouragement he provided during this long process and for his own patience in seeing it through." McDonnell later told Reminder Publications that the appeals of many Cathedral supporters to reopen the school at its current site quickly did not go unheard, and while he understood the anxiety, without the diligence and hard work that brought forth the agreement with FEMA, the school may not have been able to open at all. "Patience is a virtue, but you know, virtues aren't always easy," he said. "Everybody's hope was that this would come into being as fast as possible, however we discovered that this was one of those 'Tortoise and Hare' situations where if we had gone much faster, we wouldn't have had today's announcement. By being patient, by dotting the I's and crossing the T's, we were able to come to this announcement and now that we know the dollar amount that's available, we can go ahead and put that into the bricks and mortar that will give us a new school." Neal echoed the bishop's sentiments, explaining that a very careful and well-thought out process was utilized in order to determine what a proper settlement figure would be. "The idea that we were going to guess a number and then apply it to the taxpayer was preposterous," he said. "The same people who would be advocating for that would then be saying then the bill came due, 'Why had they not been more vigilant in overseeing the expenditure?'" Addressing the trust aspect of his proclamation, McDonnell said while the brick and mortar of the building were important, he called upon alumni of the school to aid in the collection for the Cathedral High School Tuition Endowment Fund that would allow the diocese to offer financial aid and scholarships in order to keep enrollment strong. Due to regulations regarding federal funding and the recent insurance settlement, none of those monies can be utilized for this purpose. "The real future of Cathedral High School is being entrusted to those who have benefited from it in the past," he said. "The building will go up; more important than the building, however, are the students yet to enter its halls. I'm trusting those who have benefited from a Cathedral education in the past to ensure that students for generations to come will be able to afford a Cathedral High School education." McDonnell and Sarno both acknowledged Donald and Michelle D'Amour with kicking off the collection with a sizeable donation. Neal, a former Springfield mayor who also taught history and government at Cathedral, called the announcement an historic milestone for the city as it continues to recover from the widespread damage inflected upon it in 2011. "This is a moment of certainty," he said, adding that several times in private conversation, McDonnell stressed to him, "I want to rebuild on [this] site." Sarno, whose daughters attend Cathedral High School and St. Michael's academy, called the high school "a stronghold in East Forest Park and the city of Springfield" and said the trials that have faced the school and the city have brought out the best characteristics of their community members. "With storm clouds comes opportunity and with adversity comes character," he said. "I know there have been some trying times, but we are now moving forward." McDonnell said demolition would begin "as soon as the permits come through," but was non-committal on a timeline for reconstruction, explaining that the project was still in the conceptualization stage and now that there was a budget framework, plans could be solidified. He added that while there were no definitive plans, it appeared the school would be rebuilt as opposed to renovated. "The concept seems to be pushing us more toward a brand new building. As that gets refined and the plans get drawn, we'll see what happens," he said. Ford said the schools would be built in an "efficient and effective manner." |


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Are you indie or independent?
Categories: Commentary
Recently, I was caught completely off-guard when someone who knows me as a music critic looked at my playlist and accused me of not being "indie" enough. At first, I felt defensive, like I'd just been accused of not being Jewish enough or Catholic enough or tall enough -- as if some intrinsic part of my identity had been called into question. This was immediately followed by a rush of indignation and a momentary impulse to defend my indie-ness.
And then I realized -- wait a second. That's really silly. The epithet "indie" -- like its cousin, "alternative," in the '90s -- is so freely bandied about and abused in music lover circles these days that it has lost all meaning. And you know what? That's a good thing. In the '90s, many of us responded to the "alternative" label by asking, "Alternative to what?" Todd Snider then nailed the goofiness and hypocrisy of it with his sardonic "Talkin' Seattle Grunge Rock Blues." The same thing is happening with "indie." It was originally short for "independent," but that association is all but gone. After all, in an age when the music industry is fragmented, decentralized and destabilized (thank the tetragrammaton for that blessing!), one might reasonably ask, "Independent from what?"
But independence is, in fact, the point.
This week, we'll celebrate our country's independence and sovereignty by drinking heavily, burning meats and lighting things on fire. It's like a GG Allin show, without the poo. When we choose the music we want to listen to (or it chooses us), we declare our independence all over again. It isn't about being indie, or being metal, or being country, or any other label we might necessarily and conveniently affix to the various genres that turn our proverbial cranks. It's about that ineffable and intensely personal connection that we make with a song, a sound or the silence between the notes.
Whether it's the roller skate synths of Michael Jackson's "Rock with You," the crushing guitars of Saviours, or the crackle of "Candy Says" on the turntable as night fades into dawn's early light, it's that moment of engagement between us and the music that makes us and the music truly real. It's not about labels, scenes, t-shirts and haircuts. It's the instantiation and realization of an entirely different "indie" that is often obscured by the rockets' red glare and the smoke on the water. It's individuality -- and sometimes, it's all we have.
Sponsor Content


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Sat, Mar 13, 10 at 23:34
how do i get the bake on grease off my pot,oven racks. |
Follow-Up Postings:
Here is a link to a previous conversation on cleaning oven racks. I use an SOS pad on my pots. |
Here is a link that might be useful: Oven rack cleaning
SOS on pots. My pots and pans have plastic handles so I don't clean them in the oven. I have put my oven racks in oven during cleaning cycle and it burned off all the grease amnd crud. |
- Posted by lazygardens (My Page) on Mon, Mar 15, 10 at 7:43
What material are the pots? |
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Tag Archives: Chris Miller
PUBLIC NOTICE – TheBerrics.com
Stereo was founded in 1992 by longtime friends Jason Lee and Chris Pastras. By adopting the creative aesthetic of Jazz culture with it's early ads and videos, Stereo truly stood apart, and helped usher in a whole new wave of … Continue reading
Stereo X Wesc – Zumiez #BestFootForward14
Today! 3-7PM April 15th at Garvanza Skatepark, N Ave 63, Los Angeles, CA 90042 #StereoXWeSCcollabro at Stop 1 of the @Zumiez #BESTFOOTFORWARD14 AM Contest Series. Stereo and WeSC teams will be at the first 3 stops: April 15th Garvanza Skatepark, … Continue reading
Stereophonic Sound: Volume 15
Jason Lee, Chris Pastras, Chris Miller, Clint Peterson and Nate Greenwood in Stereophonic Sound: Volume 15 For Volume 15 we follow Nate Greenwood at one of his favorite local parks in the northeast. Then we go "Diggin' in the Crates" … Continue reading
Fall / Holiday Catalog 2013
Chris Miller Undefeated! – Dew Tour
Chris Miller Still Undefeated in Skate Bowl Legends The Dew Tour Beach Championships in Ocean City, Maryland recruited the legends of skate once again for a throwback display of style and trick variety in a way that only the legends … Continue reading
Chris Miller – Vans Pool Party
Ride Channel on YouTube.com Click on the image above to watch the Vans Pro Pool Party Masters 2013 video highlight featuring Stereo's Chris Miller, Steve Caballero, Duane Peters… www.skateboardermag.com
Stereophonic Sound!
Once a month on Ride Channel, the Stereo Skateboards crew will bring you a stylish edit for your viewing pleasure. Look for full video parts from up and comers like Ben Fisher, ripping montages with Pro's like Clint Peterson and … Continue reading
Stereo on Ride Channel
Starting Next Month… Ride Channel Exclusive Series – "Stereophonic Sounds" on YouTube New videos daily, with over 30 original skateboarding shows including tours, trick tips, events, how-to, interviews and much more! Click here to SUBSCRIBE to RIDE!
Stereo Fall 2012 Catalog
TIMELESS, CLASSIC & ORIGINAL. Long-time friends, Jason Lee and Chris Pastras, founded Stereo Skateboards in 1992. With two decades of professional skating and a uniquely rich heritage, Stereo continues to produce top quality products with an avant-garde aesthetic and full … Continue reading
Chris Miller Dominates
When the sand settled, Miller maitained his title as best in bowl in the Dew Tour Legends Jam with giant corner airs and backside lipslides in the deep end compplimented by bluntslides across the middle section. "The one thing about … Continue reading
Stereo Classics Division: Chris Miller
Chris Miller – InnerViews from www.KORDUROY.tv on Vimeo. "Chris Miller is a shining example of a person who's been able to translate lessons learned from an athletic area to one of business. Along with contemporaries like Tony Hawk, Chris has … Continue reading
Stereo Classics by Colt Bowden
Visit: http://www.stereosoundagency.com/classics/ The Spring 2012 Stereo Classics Division was hand painted by Colt Bowden. Take a look at Colt's steady hand as he individually paints each sign to form the Classics series collage. The Classics Division for Spring 2012 features … Continue reading
Stereo Vinyl Cruiser: Jason Lee, Pilot Lee, and the Stereo Boys cruise Echo Park
The Stereo Vinyl Cruisers are fun for the whole family. If you need proof of this, just follow Jason Lee, his son Pilot, and the Stereo boys on theirs as they cruise through the streets of Echo Park. The man … Continue reading
Stereo Vinyl Cruiser
Mingus and Wizard help Stereo co-owner Chris Pastras enjoy his new Stereo Vinyl Cruiser skateboard. They even steal his sunnies, which come free with every Stereo Vinyl Cruiser. Whether its cruising to a skate spot, bombing a hill, skating to … Continue reading
Miller wins Masters Div at Pro-Tec Pool Party!
Congratulations to Stereo Classics Division Pro Chris Miller on his 1st place win at this years Pro Tech Pool Party! Watch the highlights of Chris' winning run by offthewall.tv. And if you haven't already, check out alreadybeendone.com for The Chrome … Continue reading


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Some of you may not know but, it has been two decades since the theatrical release of Spike Lee's epic portrayal of the late Malcolm X in his movie, "Malcolm X" starring Denzel Washington.
Warner Home Video and Mr. Lee are celebrating this landmark year with the first-ever Blu-ray premiere of the film, along with the following excellent bonus features:
• Commentary by Spike Lee and his legendary filmmaking team: Director of Photography Ernest Dickerson, Editor Barry Alexander Brown and Costume Designer Ruth Carter
• Nine Deleted Scenes with Introduction by Spike Lee
• Featurette "By Any Means Necessary: The Making of Malcolm X"
• Collectible 40-page companion book with rare images and anecdotes
In light of the celebration, I'm going to give away two "Malcolm X" Blu-Ray DVDs to two lucky winners. If you can be one of the first two people to answer the trivia questions below correctly, you'll receive what was mentioned above.
- Spike Lee has directed two films that start with the letter C and were released back to back. What are they?
- What famous black actor wrote the afterword of Malcolm X's popular autobiography?
- What city in Michigan did Malcolm X once live?
Email your answers to email@example.com along with your full name. Winners of the contest will be announced on Monday.
Thank you to everyone who participated in the contest. The two winners are Moses Gerena and Timothy Jones.


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VMB Bingo Bonanza
Location: Grand Strand 1 meeting room (4th floor) at the Landmark ResortJoin us for a game of Bingo fun! This event is open to all snowbirds staying at Vacation Myrtle Beach resorts! Bring along a donation for the Boys and Girls of the Grand Strand for the Feb. 10 event and donations for Backpack Buddies on March 10.
Wish list items include:
Boys and Girls Club: Arts and crafts supplies, computer jump drives, outdoor bike rack, personal hygiene items, footballs, basketballs, first aid supplies and assorted new small toys.
Backpack Buddies: Food items that do not need to be cooked or require little cooking that are easy to open an nonperishable such as: beans and franks, beef stew, pop tarts, individual oatmeal packs, dried fruit, fruit boxes, granola bars, pudding cups, etc.
Next Date:


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Sun, Sep 2, 12 at 21:23
I have a shoot of my Great Grandmother's Angel Wing begonia. I let it root in a glass of water probably too long, so it became very used to tons of water. I took it to the local nursery where they told me to pot it and water it very sparingly for a few weeks while the roots grow. I've been following those instructions, but the stem of the plant looks awful. The leaves were all browning, so I cut them off and now the stems are wilted and dry. Should I be giving it more water? |
Follow-Up Postings:
- Posted by woebegonia MT (My Page) on Mon, Sep 3, 12 at 10:25
I think you need to take a new cutting, the one described above is not in good shape. Water rooting is okay, I think it might be simpler, though, when the roots look well established, to just start adding every day or so a little potting soil to the rooting container. You then would not have to give roots the shock of going directly from water into soil mix. |
- Posted by hcmcdole z7 (email@example.com) on Tue, Sep 4, 12 at 9:47
Something doesn't sound quite right. It sounds like the roots/stem rotted in the potting mix or dried out too much to take up water. Try perlite instead of soil mix next time to root your canes if you use lots of water. Potting mix should be okay but do not keep it sopping wet. |
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..."Mequitta Ahuja, whose parents hail from Cincinnati and New Delhi, deploys her own image as 'surface' for ideas about painting, while extending her personal identity into wider cultural landscapes." John Ewing
Mequitta received her MFA from UIC in 2003, mentored by Kerry James Marshall. Her work has been exhibited in the U.S as well as in Paris, Brussels, Berlin, India and Dubai. Mequitta has had solo exhibitions at: The Museum of Contemporary Art Chicago in their series "12X12," Lawndale Art Center in Houston, BravinLee Programs in New York, Galerie Nathalie Obadia in Paris, Thierry-Goldberg Gallery in New York and a two person show at the Bakersfield Museum of Art in California. Group exhibitions include: Global Feminisms at the Brooklyn Museum, State of the Art at Crystal Bridges Museum of American Art, Houston Collects African American Art at the Museum of Fine Arts Houston, Poets and Painters at the Ulrich Museum in Wichita, KS, Undercover at Spelman College Museum of Fine Art, Usable Pasts at the Studio Museum in Harlem and Portraiture Now at the Smithsonian National Portrait Gallery among others. Mequitta's work has appeared in Modern Painters, March 2007 and Art News, February 2007. In February, 2010, Mequitta was profiled as an "Artist to Watch" in ArtNews. Holland Cotter, art critic of the New York Times, in his "last chance" article on June 1, 2007, sighting Mequitta's NY debut exhibition Encounters, stated "Referring to the artist's African-American and East Indian background, the pictures turn marginality into a regal condition."
Mequitta received a 2011 Tiffany Foundation Award, a 2009 Joan Mitchell Award and a 2008 Houston Artadia Prize. Institutional collections include the Saatchi Gallery, London, Ulrich Museum in Wichita KS, Museum of Fine Arts Houston, Philadelphia Museum of Art, Studio Museum in Harlem, Minneapolis Institute of Arts and The U.S. State Department's Mumbai, India offices. Mequitta was a 2009-2010 artist-in-residence at the Studio Museum in Harlem, the 2011-2012 Stewart McMillan artist-in-residence at Maryland Institute College of Art and a 2014 Project Fellow at the Siena Art Institute in SIena, Italy. Mequitta is represented in Europe by Galerie Nathalie Obadia. She lives in Baltimore, MD.


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Hi, I am a 20+ years of experience canner but this season I have had more jars break than ever. What is going on? The details: 1. I am using a steam canner. My first instinct is thermal shock. I am switching back to the water bath method - although I have used steam for decades with no issues like this. I am currently waiting for the 3+ gallons of water in the water bath to come up to temp...zzzzzzz....this is why I switched to steam. But if thermal shock is the problem, perhaps this will be the solution? Like most of you, I am reusing jars that I have had for years, though there are some new jars in this batch. Thanks in advance for any information or thoughts. Mark |
Follow-Up Postings:
- Posted by readinglady z8 OR (My Page) on Wed, Oct 9, 13 at 22:36
You mean raw pack cucumbers over which hot or boiling brine is poured? Are the jars being filled hot or room temperature? Carol |
Raw veg over which hot brine is poured. Then jars are sealed and placed in the steam canner. The batch from the water bath came out fine. But it was only four jars, who knows what might happen next time. I am doing more raw pack pickled jalapenos later this week. I'll see what happens. |
Like Carol said: Are the jars being filled hot or room temperature? Raw packed vegetables still go into pre-heated jars, not cold jars. Dave |
- Posted by readinglady z8 OR (My Page) on Wed, Oct 9, 13 at 23:05
Also the thermal properties of water are not the same as steam. Carol |
USDA does not endorse steam canning anyway does it? I remember using a steam steriliser for baby bottles back in the sixties, but haven't seen one since then. I've read if you insist on using them it should be strictly jams, jellies and such. Not even tomatoes. I just want to know if the parameters have changed, not challenging you for using one. |
They are still not recommended as a safe method for any foods. Only the boiling water bath for high acid foods and the pressure canner for low acid foods. Steam canners have hot and cold spots, unlike the other canners. There are several reasons why they should not be used. That is thermal shock when the bottom falls off. |
2. The jars are all fracturing at the bottom - it is breaking off in a nearly neat circle from the jar. .................................... it is breaking off in a nearly neat circle from the jar. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ sounds like quality problem Were those cracked jars purchased recently, or were old ones ? Can anybody tell me how much negative/ vacuum pressure is created in pressure canning in, say a quart size jar ? |
This post was edited by seysonn on Thu, Oct 10, 13 at 6:17
IMHO the USDA regs are overly conservative and geared toward inexperienced home canners using upredictable or unsupervised methods. I've done food production in an inspected facility and have a pH meter so most of my canning is actually done hot pack with one piece lids. I've used the steam canner for 10+ years for jams and cold pack product but since I am having problems and losing jars now I will switch back to water bath. In most recipes with added acid (salsas, pickles) you only need to process long enough to set the seal (5 min) if you pack at 180F or higher. |
Were those cracked jars purchased recently, or were old ones ? He already said they were used jars. Thermal shock in canning jars has little, if anything, to do with the age of the jar. It is the rapid change in temperature that causes it. The BWB processing is a gradual warm up of the jars (which are supposed to be warm/hot already anyway) but steam processing is a much more rapid change in temperature. Just one reason why it isn't recommended. Can anybody tell me how much negative/ vacuum pressure is created in pressure canning in, say a quart size jar ? Depends on the pressure used - 5-10-15 lbs. IMHO the USDA regs are overly conservative and geared toward inexperienced home canners using upredictable or unsupervised methods. In most recipes with added acid (salsas, pickles) you only need to process long enough to set the seal (5 min) if you pack at 180F or higher. Pickles, assuming a sufficient amount of vinegar is used, I might agree with you. But salsas are a whole different ballgame as they are only marginally acidified. It is your choice of course, your risks to take. But personal choices that deviate from accepted standards are not methods that should be advocated to others. Dave |
The bottom falling out is thermal shock, not the jars themselves. There are several types of breaks that occur. Each break looks different and has specific causes. If the reason for jar breakage can be determined, faulty procedures can be corrected so this problem does not occur. Thermal shock is characterized by a crack running around the base of the lower part of the jar and sometimes extending up the side Processing times are not just to set the seal. That is not safe to assume only 5 min. is needed. It takes different times depending upon the type of food, the size of the pieces, the density, ph level, etc. It is not a "one size fit all" approach in safe processing. Also, we never suggest anyone use a ph meter to test their own foods. Foods can and will change ph in the jars as the sit. A sealed jar is not always a safe jar of food. I don't know where you are getting your information, but it is not considered safe according to todays safe standards. |
Now that I am sure the cause is thermal shock, as I suspected, I will adjust my process accordingly. I was trained in a USDA certified food production facility. I am well aware of how to calibrate a pH meter, measure acidity, and take appropriate steps to ensure safe canning. I use tested recipes that are appropriately acidified. Use whatever process you feel comfortable and competent in using and enjoy the fruits of the harvest. |
That's why I said I wasn't challenging you for using one. It would seem to me that there should be a way to design a steam appliance with consistent enough function to market to the public. I'd use one in a heartbeat if there were. I will often use a pressure canner on items I could water bath because it's such a pain to handle. The glass breaking in a circle almost has to be thermal shock, and why this failure is so consistent in appearance. If you inspect any canning jar closely, you will see a seam running around the periphery of the bottom. It means your glass canning jars consist of three pieces as you will also commonly notice the seams running down each side. The jars are failing at a joint where the parts have been essentially welded together. Joints are the weakest link in a chain and points of stress during and after the manufacturing process and why glass jars are annealed (heat treated) All four jars fractured identically with failure at the bottom seam. Thermal shock. Caused by your technique in canning or a defect in heat distribution in your device. |
- Posted by myfamilysfarm 5b (My Page) on Thu, Oct 10, 13 at 12:39
We used to use the steam canner for years, so I understand what you are saying, my mother still has 2 Conservos, but we don't use them, more as collectors items now. This year I've had more jars break than usual, actually in the last 2 weeks. I've been very lucky each year only breaking 1-2, and this year I'm up to 4. I think it's just the jars' time to go. All canning jars, none of the mayo jars. Plus these were some of the newer jars (only 10-20 years old) versus the OLD ones. |
- Posted by readinglady z8 OR (My Page) on Thu, Oct 10, 13 at 13:42
I don't believe we ever got a response as to whether the jars were hot when packed and placed into the steam canner. If they were room temperature then certainly it would increase the likelihood of thermal shock. I do agree that the USDA/NCHFP standards are conservative but I think that's appropriate to their mission, particularly today when canning has "skipped a generation" and we have a new group of novices with no access to family mentors who can guide them through the process. Their standards have to (try to) allow for all the ways people can misread instructions and screw up, which are multitudinous. They also have to allow for significant variations of product, water activity and pH due to seasonal and varietal variations. Commercial processors often develop their own varieties and protocols to assure the greatest possible consistency from ground to can. I do want to clarify that the steam canner is not "unsafe." It has not been tested sufficient to determine what processing times would be appropriate for this food preservation appliance as the properties of steam are different from those of water. Unknown is not the same as unsafe. There are a couple of studies which would seem to indicate the steam canner would be an appropriate alternative, but there are two problems: 1) The studies were sponsored by the manufacturers and I would always suspect a study where there's a financial motive. 2) Approval of the steam canner would require more testing and development of appropriate processing times (should they differ from BWB). Unfortunately, this is a resource problem as the NCHFP has been cut to the bone and was, in fact, inactive for a time. I doubt Ball (Altrista Corp.) has much motivation for such studies as it's rolling in money with the current model. Personally I have no problem with the steam canner for jams, high-acid pickles and canned fruits, as long as we accept the possibility (a hypothetical) of mold. I wouldn't can salsa in it, but each of us decides for him or herself what their comfort level is. We're not the canning police. I still don't think the steam canner is any more prone to jar breakage than the boiling water bath as long as the jars are properly prepped. I still believe that's where the problem rests. Carol |
I just watched a PCing live demo on Ball website (sorry I didn't get it in the email and had to call them so posted it late), the Ball expert mentioned that jars are manufactured to withstand 90 degree F temp difference so if you are setting hot jar on room temp countertop OR putting say 70 degree (room temp) jar into 180 degree (simmering) BWB (or steam canner??) the bottom will drop out. Goes back to ? people have asked multiple times this thread - were jars warm before being filled? Was brine boiling when you poured over the cukes - did the jars crack then? If jars were warm and brine was boiling and jars weren't cracked when you put them in the steam canner it sounds like the steam canner was either 90+ degrees hotter than the filled jars (not likely, that would mean the water was boiling and I imagine you'd burn yourself with the steam when putting the jars in?) or more than 90 degrees COOLER (I don't know how you're supposed to operate a steam canner but it sounds like you should have water preheated, not right out of the tap at 120F or below, b/c your jars should be hotter than that even if raw packing and you are setting them in a couple of inches of water in the bottom of the steam canner?). HTH |
- Posted by myfamilysfarm 5b (My Page) on Thu, Oct 10, 13 at 17:45
She stated raw packed with hot brine. |
Yeah, but were the jars warm, how hot was the brine, how hot was the canner? |
- Posted by myfamilysfarm 5b (My Page) on Thu, Oct 10, 13 at 20:13
The only thing not answered was the heat of canner. Hot brine on raw pack isn't usually hot enough to put into a HOT canner, if you can't put your hand in it, it's not HOT. Chances are the jars were much cooler than the canner's water, and with a steam canner, the water of the canner doesn't matter, since the jars don't sit in the water. Or at least with the steam canners that I've used. I'd bet it was the jar getting weaker with age. |
IMHO the USDA regs are overly conservative and geared toward inexperienced home canners using upredictable or unsupervised methods. I've done food production in an inspected facility and have a pH meter so most of my canning is actually done hot pack with one piece lids. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ That is how I feel and what I think too. (Disclaimer : IMO): ( Let me just give you an example( Thing that I have done): My spaghetti sauce has just about the right consistancey. My big pot is boiling (rack at the bottom and 3-4" of water above rack). That is why I think that, it is the role of BWB in canning. You have already done your preparation, acidification and cooking. All you want is to create a seal . |
Seysonn, you can argue that past the cows coming home and it still doesn't make you correct. "Processing times are not just to set the seal. . A sealed jar is not always a safe jar of food." LindaLou is a food safety instructor, if you have trouble accepting what other experienced canners are telling you, you can count on her suggestions being accurate. Add to that you look a little silly contradicting her considering her qualifications. |
@ morz8 .... I just quoted the OP and said something in that line. I was not responding To Linda Lou or anybody else. Was I? Again, I did not contradict anything. I just presented a case example, showing that after cooking and boiling tomato sauce for hours and immediately filling the jars and placing in the BWB, all needed is a seal. I was not talking about PCing that requires higher temperatures for a certain length of time. Now that you mentioned Linda lou, lets see some of the things she wrote: |
- Posted by myfamilysfarm 5b (My Page) on Fri, Oct 11, 13 at 10:00
I didn't respond when she posted that, but the pH in the soil, will not make much difference. What she and I was talking about what the difference of pH of different tomato varieties. Science and people preferences have changed the taste (acidity, pH) of the current tomato varieties. As people have wanted the sweeter taste, the seed developers have given the customers what they wanted, a sweeter tasting tomato. Most of the hybrids are a sweeter tasting tomato, and lower pH, NOT only the soil. Plus most ground is getting sweeter from people adding amendments to sweeten the soil, therefore raising the pH. I'm lucky enough to have almost perfectly neutral pH soil. Taking excerpts out of context doesn't help anyone, neither does arguing. Yes the officials have to be MORE careful in their instructions, because there are a lot of ignorant people that are trying to teach themselves. The people that were taught by generations have some knowledge, and I feel lucky to have been taught from an early age, but MOST of my generation were never taught at all. I'm 57 and was the ONLY one in my home econ class that knew how BEFORE our teacher taught us back in the 70s. Yes there are improvements, but we all received a basic course. I've never had a generation that DIDN'T can, we were rich enough to buy 'store bought' food, we grew what we could and found others for the rest. Marla |
I just presented a case example, showing that after cooking and boiling tomato sauce for hours and immediately filling the jars and placing in the BWB, all needed is a seal. I was not talking about PCing that requires higher temperatures for a certain length of time. No what you "presented" was a personal opinion. Personal opinions have their place but they have little value when it comes to the scientific foundation of safe home food preservation. You first referenced "spaghetti sauce". But spaghetti sauce is not the same thing as tomato sauce. Plain tomato sauce, if properly acidified, may be safely BWB canned but spaghetti sauce, by its nature, contains additional low acid ingredients such as onions and garlic and pressure canning is required. You may choose to ignore those lab tested guidelines. It is your risk to take. But to dispute their validity one needs more than just someone's personal opinion for that to be of any use. Dave PS: The statements that pH changes as it sits in jars (it rises), that soil pH does affect the pH of the tomato fruit, and that there is very little correlation between fruit pH and sweetness of taste (brix), are all well researched and fully documented. |
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Available resources may be difficult to navigate in times of emergency. Below you will find contact information to assist students in crisis.
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Project Plume
Moda Fabrics and myself donated 36 charm packs of Plume to my guild, the Kansas City Modern Quilt Guild. We decided to make it into a challenge and came up with Project Plume (you know, like Project Runway?). The rules were to use one charm pack and a half yard of fabric to create a quilt top. Backing and binding were wide open. I am so excited to see what people come up with. This one is mine. I used every last thread of my half yard. I also quilted it myself which I have never done before. I thought about giving it to my quilter, Angela, but since she was making one too I felt there was a conflict of interest there, not that it stopped anyone else from using her incredible skills, you know who you are. I was initially going to hand quilt it but after poking myself several times, and having to use my own spit for blood removal (gross), I decided that the machine was the way to go. I also pieced my binding to mimic the stripes in the triangles which was a total pain in my you know what. So now it's done and I think it's really nifty and I will never do several of those things again. Lessons learned.I also tossed this feed sack on the back which just happened to be exactly the right size. I would like to believe that it was my reward for all of the pain and suffering I endured. Hopefully I will be able to borrow a few of the other projects to photograph so I can show y'all the many creative uses of a charm pack. Maybe I'll pair it with a give away. Everyone likes free stuff.
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Updated: November 13, 2013 6:13AM
After an open week, Purdue has made several changes, most notably naming freshman Danny Etling its starting QB.
Will they translate into results for the Boilermakers (1-4, 0-1 Big Ten) against Nebraska (4-1, 1-0) on Saturday at Ross-Ade Stadium, as the teams meet for just the second time, and first since the Cornhuskers joined the conference?
"There's a lot of positivity going around, and that's great," said senior defensive tackle Bruce Gaston, now expected to also see time at end.
Purdue has suffered back-to-back 31-points losses, to Wisconsin and Northern Illinois. The Badgers gashed the Boilermakers for 388 yards rushing, and Nebraska is averaging 291.6 yards on the ground, second in the Big Ten only to Wisconsin and ninth nationally.
Ameer Abdullah has rushed for 690 yards and five touchdowns on 94 carries. The junior running back is coming off a career-high 225 yards and two touchdowns on 20 carries against Illinois in a 39-19 win for the Cornhuskers, ranked No. 24 in the coaches' poll.
Purdue coach Darrell Hazell said the running attacks of Wisconsin and Nebraska differ, with the Cornhuskers relying more on deception. But similar defensive principles — gap discipline, sound tackling, and proper alignments and assignments — still apply.
Nebraska, which averages 42.4 points and 501.2 total yards, also has allowed the fewest sacks in the country (two), and its defens has been on the upswing after drawing early criticism.
Key player: Danny Etling. The obvious pick, but the spotlight will be shining on the freshman.
Purdue will win if: The break and adjustments yield significant strides on both sides of the ball; and the Boilermakers manage to rattle Nebraska, playing its first road game of the season, particularly with redshirt freshman Tommy Armstrong Jr. starting at quarterback for the third straight week with Taylor Martinez (turf toe) sidelined.
Nebraska will win if: The Cornhuskers establish their running game; and continue to come out ahead in turnover margin (they are tied for No. 1 in the conference at plus-five, including 12 takeaways).
Prediction: Nebraska 38, Purdue 24
Staff writer Michael Osipoff


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SoulBlazing™ is an intensive and transformative coaching technique for people who desire radical change in their lives.
It teaches you how to identify the eight Impostors™ that live inside almost everyone and hinder you from projecting your Authentic Soul, the truest and strongest version of yourself. After a session, you will walk away feeling empowered with more clarity and peace of mind.
From celebrities to entrepreneurs to stay-at-home moms, SoulBlazing™ has uncovered Authentic Souls across the
world, helping them blaze brightly.


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Fernando Botero is the most known colombian artist in the world. Don't be just an spectator, allow us to help you in the process to buy your own piece of art, and enter the selective group of collectors.
To have an idea of his unique proposal, we will visit Botero Museum, where we can find 123 pieces of art by the artist, from drawings to sculptures.
After that, we will meet the galleries that sell in an exclusive way the Colombian artist pieces of art. Their owners will help us in the acquisition of an original piece of your predilection.
Duration | 4 hours |
Professional Guide | |
Private Transportation | |
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Lunch | |
Price* | USD82 |
*Price per pax, calculated for a party of 2 pax.


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Recipe by: JZGrebe
Original recipe yields 6 servings
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Great Idea...but try it with Roasted Asparagus instead of steaming! Awesome! I just lightly oil the asparagus with canola or olive oil, salt and pepper then place in 425 degree oven for 8 min, then take out, lower oven to 375 and then place in glass dish, cover with toppings and back for 15 min. YUMMY
Yumm JZG. I was looking for something a bit different to do with fresh asparagus. I did this exactly as written since I had everything on hand. It turned out great (today it was my breakfast, lunch and the rest will be served with dinner, and I will make another batch for Easter dinner). Oh, and the broiler tip is a must. Thanks for sharing! Nelly
This was good but I think I prefer my asparagus simpler, roasted with a little provolone melted on it if anything. I think this recipe is probably pretty good for people who don't like asparagus that much or kids maybe. But for me the "junk" took too much away from the veggie itself, but then again, I am an asparagus lover. I am giving it four stars though because I did enjoy it and so did my husband.


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From ''Deliverance'' to ''The Omen'' to ''The Shining,'' youngsters who are a little too scarily precocious
CHILLING MOMENT His creepy dueling banjos moment with Drew (Ronny Cox) set the tone for this ill-fated bonding trip.
WHY HE SCARES US To this day, those notes are the last thing you would ever want to hear while on a canoeing trip.
Copyright © 2014 Entertainment Weekly and Time Inc. All rights reserved.


text: Spring Break Myrtle Beach! The Beach houses on Ocean Drive in North Myrtle Beach were like one big block party and the clubs are just a block away so students can just walk to the nightlife. It's easy to drive to Myrtle Beach and there are plenty of student friendly places to stay. If you have tight budget then check out our sponsor Myrtle Beach Tours, they have some great deals on Myrtle Beach accommodations. This will leave you with plenty of cash to spend on more important things. =) Did we say spring break deals? Yessireeyoubetchabob! And you can party in Myrtle! Business majors bring your golf clubs but everybody bring yourself to the clubs! Myrtle Beach is a great party town. Spring Break in Myrtle Beach means Clubs, Sand and Sun. Check out our party pics in the gallery! Check out the places to stay. If you need a place to party this spring break, then plan on coming to Myrtle Beach or North Myrtle Beach! Be sure to add your own Myrtle Beach Spring Break pictures or plan your next Myrtle Beach party.


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Do you have anything to add to this page? Have we made any mistakes... or do you ahve any additional information about Calling Dr. Paddington? If so, we would love to hear from you. Please send us a quick note with your additions or corrections to this page, and we will make the corrections as soon as possible!
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Calling Dr. Paddington
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Hanna-Barbera Studios
Charlie Adler, John Standing, B.J. Ward, Cody Everett, Katie Johnson, Georgia Brown, R.J. Williams, Hamilton Camp; Full Voice Cast ..
William Hanna, Joseph Barbera
William Hanna, Joseph Barbera
Michael Bond
- 1989
- Hanna-Barbera Studios
- Paddington Bear Episode Guide
- Cartoon Characters: Paddington Bear, Mr. Brown, Mrs. Brown, Jonathan Brown, Judy Brown, Mrs. Bird, David Russell, Mr. Gruber, Mr. Curry.
- Vocal Talent: Charlie Adler (Paddington Bear), John Standing (Mr. Brown), B.J. Ward (Mrs. Brown), Cody Everett (Jonathan Brown), Katie Johnson (Judy Brown), Georgia Brown (Mrs. Bird), R.J. Williams (David Russell), Hamilton Camp (Mr. Gruber), Tim Curry (Mr. Curry).
- Directed By William Hanna, Joseph Barbera.
- Produced By William Hanna, Joseph Barbera.
- Written By Michael Bond (Original Book).
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Cartoon Summary:
Paddington Bear is found at Paddington Station by the Brown Family. They adopt him as one of their own.
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Do you love Calling Dr. Paddington, or do you think it is the worst cartoon ever? Let us know what you think! Surely you have an opinion... so share what you think. Take a minute and post your own comments about this cartoon here.


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Oklahoma's Finest- Books and Movies Featuring the Sooner State [VIDEO]
A true Okie has seen these movies and read these books- find out if you are one of us!
A true Okie has seen these movies and read these books- find out if you are one of us!
With the e-reader devices gaining more and more popularity the war between e-books and print books rages on! Which one should you choose? Both have their pros and cons- find out which one we think is better!
Every once in awhile we need to take some "girl time". I did just that on Saturday. My friend Tauna and I met at the Kiwanis Pancake Days for breakfast on Saturday and then headed to Oklahoma City to attend a book signing by The Pioneer Woman - Ree Drummond.
Potterphiles, fire up your e-readers. On Tuesday, author J.K. Rowling finally made her wildly popular 'Harry Potter' book series available in digital format through her Pottermore website.
The era of the door-to-door encyclopedia salesman is officially over.
After more than two centuries of existence, Encyclopaedia Britannica, the oldest continuously-published encyclopedia in the English language, has announced it's going out of print.
Trace Adkins can now add narrator to his never-ending list of career accomplishments. Adkins has teamed up with the Smithsonian National Postal Museum to present the true children's story of Owney — the dog famous for riding the rails and visiting Post Offices across the country in the 1890s — in a new eBook.
Want to read a book about a guy who spends his life telling a good majority of people that they are never going to make it?
When he was four, Colton Burpo almost died of a burst appendix. Vivid memories the now 12-year old had of going to Heaven, sitting in Jesus' lap, and meeting dead family members during this near death experience became the basis for the book 'Heaven is for Real,' which has been on the New York Times bestseller list for the past 52 weeks.
Now there is an 32-page illustrated children's edition of 'Heaven is for Real,' which Colton and his parents promoted on 'Today.'
We're not pulling for Brad Paisley to quit his day job, but the "Whiskey Lullaby" singer is shaping up to be quite the author. Paisley released his first book, 'Diary of a Player,' on Nov. 1, and the title has spent the past two weeks living on the New York Times Best Sellers list.
The backstage goings-on at 'Saturday Night Live' are legendary, and Darrell Hammond, who spent 14 years on the show performing impersonations of Bill Clinton and Donald Trump, is no stranger to them. His new book titled 'God, If You're Not Up There, I'm F*cked,' details his years of drug use and other behavior some fans might be surprised to hear about.


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Smile of Baby P's evil mum
BABY P beast Tracey Connelly smiles as she revels in her freedom — just six years after the horrific death of her 17-month-old son Peter.
The monster mum, 32, looked relaxed as she took a 40-minute stroll near her bail hostel. It was the first glimpse of her since her jail release a fortnight earlier, revealed exclusively by The Sun.
Join Sun+ to see more pics and read the full story.


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Sponsored by: Desert Diamond Casino
Oct 4, 2012 7:14 PM
TUCSON - News 4 Tucson has confirmed through NBC News that investigators cannot rule out the possibility of friendly fire in Agent Nicholas Ivie's death. However, officially they are not drawing any conclusions as it is still early in the investigation.
News 4 Tucson has also received official word from the Mexican government confirming two arrests in connection to the death of Agent Ivie. Lydia Antonio, a spokeswoman for the Mexican embassy to the U.S. released a statement saying, "We arrested two individuals yesterday suspected of being involved in the attack on the Border Patrol agents. Given that there is an ongoing investigation we cannot comment further, except to say that the Mexican government will continue working shoulder-to-shoulder with U.S. authorities to bring those responsible to justice."
Meanwhile, a high-ranking law enforcement official in Mexico told News News 4 Tucson the suspects are being held in a facility in Agua Prieta, Sonora, which is across the border from Douglas, Arizona.
The FBI, who is leading the investigation into Agent Ivie's death, said they are aware of the reports however they are unable to confirm the information due to the on-going nature of the investigation.
1 hour ago


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My Profile
north Falmouth, Massachusetts
Member since May 2006
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Reviewed Turkey Noodle Casserole
Feb 8, 2011 in Food Network Community Toolbox on FoodNetwork.com
"This is my first review. Since I had all ingredients I made w/ gruyere and no yolk noodles. (BJ's carries gruyere - much less $ than local market.) I agree with using more bacon - I used 4 strips and would make it 6-7 strips.
As to the wine - I used whatever white was opened and feel wine,
when asked for, adds to the taste. I..."


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Yogurt cake – Torta allo yogurt
Yogurt cake is one the most common Italian cakes, and I should add the one of the easiest to prepare. With this cake you can measure everything with the yogurt tub as a measuring cup and the cake is done in a blink of an eye.
What I personally like of this cake is its simplicity and the absence of butter, which makes a lighter and healthier but none the less tasty cake. I prefer to use extra virgin olive oil, but if you think it gives the cake a too strong of a taste, you can use vegetable oil instead. I also prefer raw cane sugar instead of granulated white sugar, but again this is up to you.
You can simply make and eat it plain like this or you can use your creativity and add other ingredients that might appeal to you. I'm a classic kind of person so I prefer the original version, however sometimes I like to add thinly sliced apples on top and give them a nice vortex shape. Then I sprinkle them with brown cane sugar and here you have a whole different cake. A friend of mine likes to add chocolate chips in the batter and the result is a richer version. Imagination is the only limit. Try it and please let me know how you prefer it classic or re-elaborated.
3 extra large eggs
1 cup or 2 yogurt tubs granulated white sugar or raw cane sugar*
1/2 cup or 1 yogurt tub (ml. 125 or 4 oz.) unsweetened plain whole milk yogurt
1/2 scant cup or a scant yogurt tub extra virgin olive oil or vegetable oil
1-1/2 cups or 3 yogurt tubs unbleached all purpose flour (plain flour)
1/2 tsp. grated lemon zest
1/2 tsp. natural vanilla extract
1 tsp. aluminum free baking powder
1/4 tsp. baking soda
powder sugar (optional)
1. Preheat the oven to 350°. Grease a 9-inch spring-form pan with oil. Line the bottom with parchment paper.
2. Beat the egg whites until stiff peaks will form then refrigerate them.
3. Beat the egg yolks with the sugar until lighter in color. The batter won't be too smooth because there's not enough liquid yet.
4. Sift the flour, baking powder and baking soda together. Add the first 1/2 cup of flour to the batter, beat at medium speed then switch to high speed.
5. Add the oil then 1/2 cup flour and beat until smooth.
4. Add the last 1/2 cup flour, the vanilla extract, the lemon zest, the yogurt and beat until all the ingredients are well combined. Don't overwork the batter.
5. Gently fold the egg whites, 1/4 at the time, into the batter until incorporated.
6. Pour the batter into the cake pan and cook for 35-40 minutes. An inserted toothpick comes out clean when the cake is done.
7. Allow the cake to cool, sprinkle it with powder sugar and serve.
*If you use raw cane sugar the cake will be less sweet.
Store the cake at room temperature and cover with a plastic wrap to keep it moist.


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found a new home!
Plenty of my friends are looking
for one too. Find a pet to adopt.
Find a pet to adopt |
My name is Fluffy!
Facts about Fluffy
- Breed: Domestic Longhair
- Color: Gray, Blue Or Silver Tabby
- Age: Young
- Sex: Male
- Hair: Long
Fluffy's Info...
I am already neutered, up to date with shots, good with kids, good with dogs, and good with cats.
Hi I am Fluffy and am about 8 months old and love to play. I am great with other animals and love to be brushed. I also love to lay in your lap and take nice long naps as well as keeping you company. I can't wait to go to my new forever home.
If you are interested in Fluffy please email us or call us and we can set up a time that is convenient for you
Other Pets at Schererville Animal Shelter
Why Adoption is a Great Option
Fluffy, a Schererville Domestic Longhair cat was adopted! Here's how you can benefit by looking at adoption as an option to buying a Domestic Longhair for sale in Schererville, or seeking a Domestic Longhair cat from a breeder in Schererville.
- Rescues and shelter volunteers in Schererville already know the personality and tendencies of their pets. This means they can match you with the right pet. That will makes it much easier transition to owning a pet for yourself and your new pet.
- On average adoption fees are much less than you'd pay a Schererville breeder, or pet store. Plus most often rescue pets have already been to the veterinarian for a check-up, had a round of vaccinations, and are spayed or neutered. That is a lot of savings!
- You will become a hero, and give a needy dog or cat a loving home. In fact, there are even Domestic Longhair breeders who help with Domestic Longhair rescue. One puppy or kitten adopted in Schererville paves the way for another one to be saved.


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Tue, Oct 18, 05 at 19:05
I've seen pictures of it, but haven't been able to find it anywhere to buy. The one I want has pink/white varigated leaves and pink flowers. See my trade list. |
Follow-Up Postings:
Saw your post on the vine forum, requesting honeysuckle, did you find any? I am looking for a red honey suckle, or anything but yellow, I have that, want something to grow up in brush and trees for a cover, with color. Do you know where some is available. I have asparagus plants to trade. Ada, Ok Older |
- Posted by Brenda Marlowe 5 I think(email@example.com) onThu, May 18, 06 at 19:51
Have you found this honeysuckle yet? I do have one but it is only 1 year old and not looking the best at the moment. I can try to get a start going if interested. |
No, I haven't found it - BUT I don't want you to be struggling to keep yours alive while you get me a cutting! Let me know maybe, later this summer if it's so big that you can spare a cutting. . . and I would feel better about taking it. I really don't have much to trade though. You can email me at firstname.lastname@example.com |
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When we bought our house from the previous owner, there was no hood over the electric range (30" wide). From talking with the city buiding department, I found out that one is not required when it is an electric range (at least, not of that size, as far as I can tell from what they told me). Personally, we haven't noticed that not having one makes much difference to us--we don't cook such that it makes a lot of smoke. And the extra moisture from steamy pots is nice to have in the dry winter months. Do you think that not having one would be a showstopper to a sale down the road? We're contemplating doing some uplift to the kitchen--mostly for ourselves to enjoy--but I expect this isn't our "forever house". It would be a bit of money to put in the right ducting now, so I'm thinking of not putting in a hood just for an imagined future. Opinions? |
Follow-Up Postings:
- Posted by sheilajoyce (My Page) on Sun, Jan 30, 11 at 18:48
I have a stove hood, but I never use it with my electric cook top. It would not make a difference to me! |
- Posted by carol_from_ny (My Page) on Sun, Jan 30, 11 at 19:00
IMHO they are just another thing to clean........... |
There were no hoods in 2 of the last 3 homes we bought. |
I have one, but never turn it on. It doesn't make a racket, but it is noise I don't need. Wouldn't even care if it was gone. |
I hate lingering food smell, and we enjoy cooking all types of cuisine, some are smoky or spicy. No way I would buy a house without a range top hood, it also needs to be piped out either from an external wall or from the roof. A quiet, powerful fan is also required but we have always replaced it when we moved into a new house. If I am the buyer, I would factor in the cost of adding the hood and duck work if I like a house; otherwise I would look at other houses that already have the hood and duck work in place. |
Feel the same....another thing to clean. My cook-top unit is in the island in the middle of the room. I never even considered putting a hood there, and opted for large stained glass lights instead. In my last house I had a hood, but used the light on it for a nightlight, lol. The only time it got turned on was when I set a pan on fire. |
"IMHO they are just another thing to clean..........." They help keep grease from cooking from ending up all over the house if they work and are used. A "show stopper"? Rather unlikely with a small electric stove. |
Who says you need to put a ducted hood in? Most homes around here have ductless, which are pretty cheap. Why not add one? For me, it's more about appearance than function, as we don't really use it much either. It just looks out of place without one. How about adding an over the range microwave & freeing up some counter space? That would be a worthwhile improvement. -Dave |
I would not rule out a house because of it, but I would use it as an excuse when making an offer--it's something I would need to install. |
- Posted by live_wire_oak (My Page) on Mon, Jan 31, 11 at 18:08
Even boiling veggies relase small amounts of plant oils that float on the air currents and attach themselves to the ceilings, cabinets, and walls and then attract dirt. I'd really have to wonder what other shortcuts existed in the home and how indifferent home maintainence might have been if a hood was nonexistant. I'd be wondering what kind of ick they missed when they did the cleaning for sale, and what kind of work it would be to paint over that greasy ick. I'd have to deduct several thousand dollars to have one put in, plus several thousand more to have the grease/grunge scraped off the kitchen ceiling and cabinets and the rest of the house, even if they didn't "look" dirty. |
- Posted by luann_in_pa (My Page) on Mon, Jan 31, 11 at 19:02
definition: show-stopper: an act so striking or impressive that the show must be delayed until the audience quiets down -or- something that is strikingly attractive or has great popular appeal Lack of a hood will definitely NOT be a show-stopper! |
The house that we sold this past year didn't have one. It was a 10 year old house. Not one person mentioned it as a negative. Actually no one mentioned it at all. |
Wow, I cannot tell how heartwarming it feels to look up my posting tonight and see how many of you took the trouble to write in! [And as it is 12 degrees out tonight, heartwarming feelings are a blessing. :-)] Thank you all for weighing in. calliope, your comment about using it as a nightlight made me smile because that's exactly what I do when I'm visiting my parents' house! daveho, you asked why not put in a ductless model. You're right that is an option. When I read some threads in the Remodeling, Appliances, and Kitchens forums, the majority think that ductless ones aren't really effective on removing the grease. (The comments I've seen there are along the lines of 'why bother' about putting in a ductless one). On the other hand, at least a ductless model might go to addressing the points that live_wire_oak brought up, about potential buyers wondering what else is missing in terms of maintenance. orv1, thanks for sharing from your experience with selling your house too! I have to run and make sure the lunches are made for tomorrow--just wanted to get this thanks in tonight when I saw all your responses! |
I'm in the "why bother" camp when it comes to ductless hoods. They may filter some but they generally just spread the grease over a wider area. And most of them are cheap so they just make noise while they don't work. I guess I wouldn't consider not having one a show-stopper, but between the electric stove and a "missing" or ductless hood, well, the kitchen would not be the highlight of my showing. |
"definition: show-stopper: an act so striking or impressive that the show must be delayed until the audience quiets down -or- something that is strikingly attractive or has great popular appeal Lack of a hood will definitely NOT be a show-stopper!" Congratulations on an out of date dictionary. 'Show stopper' is also used to indicate anything that brings a deal or other activities (besides a play) to a halt. If the theater burns down it is definitely a 'show stopper.' |
- Posted by luann_in_pa (My Page) on Tue, Feb 1, 11 at 11:10
"If the theater burns down it is definitely a 'show stopper.'" Well, yes... as per the definition. A fire WOULD be an act so striking that the show must be delayed! The dictionary is not out of date at all! IMHO, the lack of a hood COULD be a deal-breaker though.... |
It is out of date. There are multiple other references to 'show stopper' as something bringing a business deal or work to a halt. |
Actually, I changed my mind after remembering my last few househunting adventures (and looking at homes yet again, but so far still in the shouldIorshouldn'tI stage). I'm more inclined to want a house with a kitchen that requires remodeling because I am particular about kitchens and I don't want to pay for someone's recent remodel. It's wasteful to rip out a new kitchen, but an old or non-functional one, it feels okay. And it should be cheaper! SO it makes the house more attractive to me, but I'd expect it to be cheaper. |
Hi fori, thanks for posting that. It's definitely food for thought for me because I'm similar about wanting to remodel a kitchen where I'm living. I've rented enough places and cooked in my parents and in-laws kitchens, and if the layout isn't something that seems natural to me, then it starts to bug me over time. Until I read your comment, I hadn't realized that I've been subconsciously holding that assumption: that whoever comes after us, will be remodeling the kitchen anyway to suit themselves. Given the points about ductless/ducting, I'd like to ask this question, even though it wasn't my initial posting question: Immediately behind the range wall is a 3-season, enclosed porch (lots of windows, sparsely furnished with patio-type furniture). The easiest technically would seem to be simply duct out of the house into that space.
(While that means the smell and grease would end up out in that porch, it's a lot more "rustic" and easier to clean and air out than the kitchen.) Thanks again! |
If it's rustic, would a rustic-looking duct across the ceiling and all the way out look OK? Definitely see what's permitted in your area. (The appliance forum here is very into vents and will happily advise you I suspect, but they can at times be very strident about the necessities of venting. A decent ductless hood is really quite a bit better than no venting and can be pretty cheap if you're fixing for resale and (the catch) have a spot to mount it. |
"If we put in a ducting hood that vented into the 3-season porch, would that look worse to a future buyer than no duct at all? " It would look bad and be illegal under most codes. Range hoods must discharge outside. |
It would look bad and be illegal under most codes. Range hoods must discharge outside. Thanks brickeyee! That's matches my gut feeling. fori, we're going to explore your suggestion to run the ducting along the ceiling of the enclosed porch and out the opposite exterior side might work. We could cover the pipe with a simple soffit that might look ok. Thanks again! :-) |
"...run the ducting along the ceiling of the enclosed porch and out the opposite exterior side might work. We could cover the pipe with a simple soffit" Watch the length carefully. |
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My Profile
Beverley HIlls, California
Member since Aug 2010
Flag This ProfileFlag as Inappropriate
Reviewed Tartar Sauce
Apr 6, 2012 in Food Network Community Toolbox on FoodNetwork.com
"Great recipe. The only thing I altered was I substituted 1 tsp of fresh lemon juice for the Champagne vinegar since I find lemon goes better with fish as the acid than a vinegar flavour. Most recipes I have seen for Tartar sauce call for lemon juice, so I went that way with Ina's recipe and it was fantastic!"""


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If getting the shit scared out of you at a Broadway showing of Cats was a rite of passage for you, then you'll be pleased to know that the man responsible for that feline phenomenon is putting his immeasurable talents to good use by penning music for Nintendo Wii games. Oh, how the mighty have fallen…into the arms of Dance Dance Revolution.
Andrew Lloyd Webber has signed on for a game cleverly called "Sing & Dance," coming to a Nintendo Wii near you in mid-September. As one Observer arts reporter remarked, "This is like the equivalent of Orson Welles doing commercials in the '80s."
The game will consist of 32 of Mr. Webber's tunes, enabling your annoying theater kid friends to finally belt out Broadway tunes in a venue other than a high school auditorium or their shower. It will also feature the voices of famous Broadway actors and actresses, including everyone's favorite Mormon, Donny Osmond.
Hardcore gamers will probably scoff at a theater-themed game for the Wii (of all consoles!), and really, who would blame them? It's a game for a non-gamer, but we're guessing it will prompt plenty of drunken uncles to create lasting family memories come the holidays.


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Julie Crisp
Editorial Director Tor UK: discovered the joys of science fiction after reading Dune at ten and hasn't looked back since. Enjoys reading and publishing all styles of fantasy, horror and mind-bendingly good science fiction. Loves single malts, discussions about covers, and red pens. Is quietly determined to take over the universe one book at a time. Twitter: @julieacrisp
03 Sep 2013
You can't beat browsing in a book shop. Amazon etc. are a different experience. Usually I'll use them when I know the title of the book I'm after. Alternatively I might see a "people who bought this, also looked at…" link and follow that. But it's still not the same as walking into Waterstones or a library and being faces with walls full of books.
My wife knows if I go into town that if I find a bookshop I'll be away for an extra hour and I'll come home with either a new book, or wishing I'd bought one.
You simply can't beat picking a book up, checking the print to see how much text is in it, seeing how big it actually is, getting a feel for the style (popular science in particular), and then wondering if the wife will notice when it appears on the groaning shelf at home.
I love browsing in book shops but things have changed over the years. The costs and aggravations of shopping in town high streets where most book shops are found have increased and many people now head to out of town supermarkets for their weekly shop – a visit to the town centre is a rare trip. There are less book shops too (where I live), including the shops selling second-hand books, which I really loved visiting. Still, when I do get to one of those shops I often leave with a carrier bag full.
Browsing at the used places is much more fun than at the new book retailers. I've usually got my eye out for a specific author (or two), but I still browse around quite a bit. The used bookstores are like a treasure hunt, with each footstep I find something else I'd forgotten I was interested in.
Because I live near so many bookstores, Amazon is my retailer of last resort. they are fine if I want an idea of pricing, or to learn who the publisher is, or what else the author wrote, or all the titles in a series, or some such like that. But I want to physically touch the book before purchase. How small is the print? how heavy is the book? is the binding in decent condition? does it have a library stamp or sticker on it? If I'm buying a series, does all the cover art match, and do I care if all the cover art matches? these things are part of the experience of browsing.
I am an old fashioned girl. Browsing is still a big thing for me. I am all about the hunting and gathering. Gotta look at all the berries in the valley before deciding THIS is the berry I want!
I still enjoy discovering books the 'old fashioned' way – I love the thrill of discovering a wild card and falling headfirst into an amazing story completely by chance.
I still prefer "the old fashioned way". I'm very much into ebooks and being connected enough to a series/author's social media to be told "here, this will be out soon" is really useful.
But I also still go to bookshops and just browse. In fact, I probably still get most of my books by looking at the cover, then blurb, then the first page – rather than by recommendation.
However, I guess that I would then often go online to see if there's an e-copy – so that feeling of looking for a book, finding one and then getting to take it home with the knowledge that I found it is slightly reduced.