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I thought for sure it wouldn't be too hard to find someone that was crying foul over how the Agent P Adventure was besmirching the World Showcase. I've only seen a couple of photos of what they've done and it looks like it would be fun, so I figure someone out there must be disgruntled.
But it brought me to another thought, as well. I can't remember if I've posted this idea here before or not, but I think that what would give Future World in Epcot the real shot in the arm it needs is to make it Phineas and Ferbcot. Not so much in the sense of re-theming everything with the cartoon's style, because that would do the opposite of my proposal. I suggest that P&F become the hosts of Epcot and that their youthful enthusiasm for invention and adventure infuse everything in Future World. Add in the world's coolest roller coaster and Epcot is off to the races again.
I read the "What to do with Future World" thread and found it interesting, but noticed that most people writing long for the optimism and educational aspects. I think P&F embody that perfectly, but are simply in a more modern time frame. I think the biggest issue with Future World and what is holding it back, is that the vision of the future is still based on 1960s visions of the future which have come and gone. Space travel isn't at all like we thought it might be. It's more about how to make life on Earth better now moreso than attempting to get large numbers of people to live somewhere other than here (insert joke). I just see P&F being such a good conduit for showing what the future can be like and how we can all help get it there. When is the last time you were at Epcot and were really amazed at what the future held because of what you saw there? I bet it has been a while.
What has puzzled me for a long time is how the Imagination pavilion is not the showpiece of Future World. I get that SSE is the architectural centerpiece, but Imagination needs to be the heart of it. What kind of future do you have without it? My thought is that Imagination needs to abandon the ride element, at least as the centerpiece. I love Figment and I think that he should keep his child-like disposition, but lose a bit of his naivete. He should be set free of a caretaker (P&F would simply frame the entry) and allowed to dazzle guests with his imagination like only a dragon could. I would open up the 2nd floor for a restaurant or reboot of Imageworks. Another thing I don't get is why they can't work out a deal with 3M or Maxpro (I think) to highlight how their window films work by covering the pyramids in it so the space is usable again. Even if it's not a huge profit center in and of itself, wouldn't the benefit of the space in use make it worthwhile? But, I picture a stage show that allows Disney and the technology creators a place to experiment with new stuff that will blow the audience's mind. Figment would be the central character in a regular show, but there would be segments in it where someone like Cirque du Soliel or Blue Man Group (I know they're at Universal, but things change) can try out new tech or show ideas. It wouldn't be a full show like you'd get at DTD, just a segment or two. To give you an idea of how different it would be, picture watching an acrobatic segment of CdS, except now, instead of sitting below and looking up at the performers, you're up where they are and can look down and see just how costly a mistake would be. It would use something like the elevators in ToT, only without the thrill ride aspect. You know, stuff you wouldn't see just anywhere. In the evening, the outside of the building would become the star. Picture it with elements of World of Color and the Castle projection as an introduction to Illuminations. I'm sure that imagineering has lots and lots of similar and 10x better ideas that have languished in office drawers, but if anything needs to standout at Epcot, it's that pavilion.
The P&F idea would work this way in The Seas: I'd keep the Nemo ride, if for no other reason than it's familiarity now, but in small ways bring back some of the educational aspects of Epcot to it. It needn't be a 2x4 to the forehead type of message, just something to keep people learning a little something. I think the projection of Marlin and Dory is one of the coolest effects I've seen in a while there, so I'd keep it, but just instead of sticking slavishly to the Nemo story only, just throw in some other bits of interest that help the story along. Add some dimension by making it a randomizing segment, like in the new Star Tours. Make it more involving and not just a retelling of a story you probably already know.
The big kahuna would be having the World's coolest Roller Coaster at the Universe of Energy. It would surround Future World and have a dark part similar to Space Mountain showing you what the world would be like without energy. As you come into the light, you learn quickly about gravitational and hydraulic energy and that it plays a role in every aspect of our lives (but in particular, the bite-size nuggets at the park). I mean, wouldn't that get you more excited about Epcot? I know some will frown on the roller coaster, but do it right, and it would be a winner.
Now, of course, I'm using the same financial resources that P&F use on their show, because they can do anything, so I realize it's not something that would happen quickly in the real world, but I just think that it would bring the energy and excitement up to where it really should be and leave folks with that enthusiasm for what they can do to shape the future and be struck by the wonder of it.
Your thoughts?


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subset: commoncrawl


text:
You Asked: What is Bluetooth
This Smart Thermostat Was Your Favorite Gadget From CES 2015
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- Elk
- Moose
- Caribou
- Mule Deer
- Antelope
- Dall's Sheep
- Stone's Sheep
- Rocky Mt. Bighorn Sheep
- Desert Bighorn Sheep
- Black Bear
- Brown/Grizzly Bear
- Goats
- Lions
- Whitetails
- Polar Bear/Musk Ox/Wolf
- Blacktail
- Varmint/Alligator
- Aoudad
- Coues Deer
- Wild Hogs
- Elk
- Moose
- Caribou
- Mule Deer
- Antelope
- Dall's Sheep
- Stone's Sheep
- Rocky Mt. Bighorn Sheep
- Desert Bighorn Sheep
- Black Bear
- Brown/Grizzly Bear
- Whitetails
- Goats
- International
- Coues Deer
International Hunts - Africa
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Namibian safari located in the North-Central region on the edge of Etosha Pan National Park. ;; This first-class tented camp features 4 private tents with all the modern conveniences you desire including wireless ca...
Rates: 7-day - 5 trophy package; $7,450/person - 2x1; $7,950 - 1x1; Includes trophy fees for the ... Dates: February - NovemberTrophy Hunt in Namibia
Namibia is a fantastic choice for clients seeking fair chase hunting and high-quality trophies. Situated in the central region of Namibia, this safari operator has approximately 225,000 acres of premier habitat for ...
Rates: 10 day package; 2x1 - $9,650/hunter ; 1x1 - $10,950/hunter; includes trophy fees on the fo... Dates: February 1st - November 30thZimbabwe Safaris in the Matetsi Region
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Hunt Cape buffalo, Lion, Leopard, Elephant and plains game in this National Park Safari area located in the famous Zambezi valley. It stretches from below the Kariba Dam wall to Chirundu, all along the Zambezi River...
Rates: 2015 RATES:; $8,050 - 7 days, 1x1, Tuskless Elephant; $11,500 - 10 days, 1x1, Tuskless Ele... Dates: April - NovemberLeopard Hunting with Hounds
The leopard is one of Africa's most striking and dangerous trophies. You owe it to yourself to experience the ultimate chase in big-game hunting. Our outfitter trains and run their own pack of hounds and has almost ...
Rates: $25,000, 10-day minimum;; $2,000 - observer;; 4-days Pre-baiting - $400/day plus baits. Re... Dates: April - JulyMozambique Cape buffalo Hunting
Hunt Cape buffalo in Mozambique. A true old-Africa hunt in a bush camp located far away from civilization. You will go back in time 50 years on this safari without the loss of modern conveniences. Add to that miles ...
Rates: 7-day Buffalo Hunt - including trophy fee; $11,500, 1x1 ; $11,000, 2x1 ;; 10-day Buffalo H... Dates: June 1 - November 20;; early dates are typically wetter & cooler with later hunts dates be...Fantastic Hunting in the Selous
Tanzania has some of the finest hunting grounds on the African continent, where large concentrations of game can still be found. Due to the Tanzanian Government's wise policy towards its wildlife heritage, vast port...
Rates: 10 Day Cape buffalo safari; $15,000 1x1; $12,500 2x1; $2,750 - observer;; 12 Day Cape buff... Dates: Tanzania hunting season is July -DecemberNamibia Hunting safari on 149,000-acres private
Archery and/or Rifle safaris on 149,000-acres private land situated in the wild expanses of Central Namibia, our outfitter offers the discerning hunter the experience of a lifetime in one of Namibia's top rated safa...
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Rates: Rain Forest Safari; 1x1-16-day schedule with 14-hunting days; Bongo safaris starting at $3... Dates: Savannah hunts start in December and run through March;; Forest hunts start in April and r...Leopard hunting in Namibia
Namibia leopard hunting is an age old tradition and they are fortunate enough to have a significant quota on leopard each year. Various methods of hunting leopard have been used over the decades; however today baiti...
Rates: 12- day Leopard package; $22,500; Includes trophy fees for leopard, gemsbuck and zebra;; $... Dates: February 1 - November 30


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I just hand my 1995 Jeep Grande Cherokee 4.0L straight 6 automatic in for tune-up (rotor, cap, wires, plugs, filters oil etc) and trans fluid service at special jeep repair shop. Also had the motor mounts and front suspension arms with bushing replaced four days after the tune up and trans service. Now after the tune-up and trans service was complete and prior to replacing the motor mounts I immediately notice more pronounced vibration in the steering wheel when stopped at a light. Take it out of gear and place in neutral while stopped at the light and it gets better but not totally gone. The replacement of the motor mounts occurred four days after the tune up and trans service with little too no effect on the this vibration. It did have a slight vibration while stopped at a light for the last few years or so prior to the tune up but now much more vibration. Jeep repair shop believes it running correctly after tune-up etc. So what is causing this increased vibration? Transmission? Want could have gone wrong in servicing the trans? Or is it more of cap, rotor, wires, plugs not agreeing with the engine - maybe try a new set of wires and plugs? Should I bring to transmission shop?
It's probably just the new motor mounts. If the new motor mounts are stiffer you will get more chassis vibration. I am a little surprised that shifting to neutral effects the vibration though. Is it automatic? Did they have to drop your transmission cross member or any drive shafts during the service. If so it could be something to do with that. |
When you brought the Jeep in did you explain that you have a vibration? If you did and they suggested a tune-up was in order, you have a case to bring it back and complain. I donot believe it is related to the motor mount change,suspension or transmission work. The reason the vibration lessens when out of gear is beacause the load is removed. I think it is an engine problem. Are you getting a check engine light? It may be a misfire,vacum leak,sticking lifter or a miriad of other faults that occur on vehicles as they age. If you feel confident in the shop that did the tune-up bring it back and ask them to have another look. |
Base on the limited information it's sounds like the tranny could be out of spec. This with new fluid would cause a pronounced vibration. Try to find out what fluids were use and if the torque converter was also serviced or replaced. As said, the new motor mounts would make matters worse as it puts more pressure on the rest of the parts. If these are poly or high performance motor mounts, it would make things feel worse. Again, if the motor feels strong and pulls as it should, I'm betting it's the torque converter. The convertor or flex plate could have lost the balancing weights that are sometimes welded on to balance them. The flex plate could also have cracked at the crankshaft hub. |


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The source for the BOM data is, or should be, different. When I run the BOM report for drawing 1234, I select "Project" then drawing 1234. Then when I run the BOM for drawing 5678 I select "Project" and drawing 5678. But when I insert the table it puts it on drawing 5678 AND it deletes the BOM on drawing 1234 and puts it there too.
If you select Project then it does not distinguish between picking a single drawing, a group of drawings, or all drawings from the project. It just knows "Project" is the "scope" of the report. So in that case all settings are the same. My guess is that it works this way because at any time if you add drawings and pick Project again it would want to update that same table even though the list of drawings you ran it on was different. So it only knows the scope was project-wide.
If you want the BOM to just be for that specific drawing then do not pick Project but pick Active Drawing. Then it will not see the other table as coming from the exact same report because it knows it was from just that active drawing. Then any time you re-run the BOM on that drawing and pick Active Drawing it will just update that one table.
When you select "Project", it DOES allow you to select the drawings within that project that you want to run the report on. And it DOES run the report on the drawing(s) that were selected. However, when you run another BOM report on another drawing it replaces the first one.
I can, and do, select "Active Drawing" when the BOM will be on the same sheet as the pictorial, but on our multi-page drawings the BOM is on a separate sheet, and therefore is saved as a separate drawing file, so I have to select "Project" and pick the drawings that particular BOM is supposed to include.
I just set up a test scenerio where I created 4 drawing files: 1234-1, 1234-2, 5678-1 and 5678-2.
The -1 drawings are assembly drawings that I just added random parts to.
The -2 drawings are the BOM pages for their respective assembly drawings.
I opened drawing 1234-2 and ran a BOM report from "Project" drawing 1234-1 and inserted the table.
I saved and closed both drawings.
I opened drawing 5678-2 and ran a BOM report from "Project" drawing 5678-1 and tried to insert the table on the drawing. What it actually did was open drawing 1234-2 and replace the existing BOM with the BOM for drawing 5678-1. So now, not only does drawing 1234-2 have the wrong BOM on it, but it will NOT allow me to put a BOM on drawing 5678-2 at all.
The way this is working I can only have one drawing in a project with a BOM on it! Again, this has never happened in the 6 years that I have been using ACAD-E software. It only started when I upgraded to release 13. It may be something as simple as a setting that I don't know anything about, but I can not imagine that this is how the software is supposed to work.
I could only attach 3 of the drawings to the last post.
Drawing 1234-2 has the BOM for assembly 1234-1.
See if you can put a BOM for assembly 5678-1 on drawing 5678-2.
If you can, there is something wrong with my settings, installation, or something.
This has not changed in recent years. Do you have an earlier release of AcadE to try this on? It works this way for me on all the last 3 releases that I have installed.
When you run a report and place it as a table, AcadE looks for an existing, updatable table for that report. For a report table to be a match and get updated/replaced it must match in 3 ways.
First, the report type, i.e. Schematic Bill of Materials, Component, etc. If it matches on the report type (and options for a BOM) then it goes to step #2.
Second, report scope, i.e. active drawing, project-wide. It does not matter if you pick project and then only select some of the drawings, the table is still considered "project" for this. I know it will run a report this way but when it looks for a table that matches it does not go to the "which specific drawings were processed" level level to see if the table is a match. If it finds a table that matches then it goes to step #3.
Third, the format .set file and then it only matches the name of the .set file that was used.
This information is all saved as xdata on the table. You can use the Xdata Editor (Project tab > Other Tools sub-panel) to see the intelligence saved on the table that AcadE uses when a report is run.
So in your description of your steps and using the logic described above, the table does match and it will get replaced/updated even though you selected different drawings from the project set.
Your options would be to run the BOM across the whole project picking all the drawings, then on the Table Generation Setup dialog separate it into sections (which can be placed on different drawings) based on number of rows or by a Special Break if either of those apply.
Otherwise, the only option that I know of would be to have differently names .set files (even if they all have the same settings within them) so the when it gets to step #3 it won't find the match.
Or as other users have suggested, use the non-updatable tables and when you need to update one just erase it and run the report again.
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text:
UNMC opened an office in Beijing at the Chinese Academy of Sciences in fall 2010, becoming one of just a few U.S. universities to have such an office in China. UNMC also was the first University of Nebraska campus to open a China office.
UNMC Beijing Office/Yanli Hao
Chinese Phone: 13810388477
Yong Zhao, M.D., Ph.D.
Chinese Phone: 86-135-2201-8068


text:
Solder Time II Watch Kit, $59.00
The original Solder: Time watch is a great kit, and the Solder: Time II takes it to a whole new level. The watch takes around 30 minutes to build and is sure to get you noticed! The multi-function display has 140 individual LEDs (in four modules) which can display an impressive amount of information. Normal modes include time, date, month, stopwatch, alarm, scrolling text, and a sample animation. Since the watch is Arduino based it's just begging to be tinkered with. Add your name, telephone number, or create your own game using the two input buttons.


text:
CoolSculpting®, an innovative technology that freezes away unwanted fat, is now available at Miami Beach Medical Group, making it one of the first medical practices in the Miami Beach to offer this breakthrough in non-invasive fat reduction. Coolsculpting Miami Beach … the best of both worlds.
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Cleared by the U.S. Food and Drug Administration (FDA), CoolSculpting gently cools unwanted fat cells in the body thereby inducing a natural, controlled elimination of fat cells. Based on science developed by the Wellman Center for Photomedicine at Massachusetts General Hospital in Boston, Mass., in the United States, this breakthrough is based on a vast body of research that demonstrates that fat cells are more susceptible to cold and are selectively, painlessly and permanently destroyed. Starting several weeks after the procedure, cooled fat cells begin a process called "apoptosis" and begin to shrink and disappear. The body proceeds to naturally and gradually eliminate the cooled fat cells, reducing the thickness of the fat layer.
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For an appointment please call: (866) 731-7285


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Sun, Aug 29, 10 at 17:28
Please forgive me for disregarding the search feature on this subject. I tried, but I didn't find it helpful at all.
Anyway, I made an impulse purchase of an echevaria this summer at the nursery. It's been outside, but today I brought it into the sunroom to prepare for its eventual move indoors. I'm assuming I'll have to put it under lights for the winter, since I don't have any sunny spot to put it. Anyone have any experience with these? What are my chances for success? Succulents aren't my forte. When I purchased it, I removed it from the wet peat mix it was in, and put it in a much better draining mix. |
Follow-Up Postings:
If you can provide bright light and 70* or so over winter, it will grow ok indoors. If you can let go of the idea you want to see it grow during the winter, you can let it dry down in a bright, cool room (some air movement would be nice) and it should enter a situational dormancy & rest its way through the winter. Al |
Al, the only bright light I'll be able to give it will be under the lights. I keep my grow lights going over winter, as I grow cuttings of some of my outdoor container plants. When you say, dry down, do you mean not watering it at all? |
Almost - only very occasionally - like a little sip once a month. Al |
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Corsica River Projects
You are here
Below is a list of maps available for download in PDF format. If you do not have Adobe PDF Reader, please click here to download the application.
- Chesapeake Bay Watershed
- Corsica Impervious
- Corsica River Watershed - Land Use
- QAC Conservation Lands
- QAC Critical Areas
- QAC Watershed Areas
- Urban Areas in Queen Anne's County, MD
- Town of Centreville, MD
Please use the interactive map below to view all of the latest projects the CRC is responsible for including future plans around the area. Click each map marker to view info for the projects in our area. The blue map marker delineates the town center for Centreville, MD.


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SUQUET DE PEIX - Catalan fish and potato stew with almond picada
Suquet is a delectable fish stew from Catalunya, lightly thickened with an almond mixture known as a picada. The word suquet is apparently derived from the Catalan suquejar, meaning 'to release or make juice'. There are no hard and fast rules (at least none that anyone will agree on) – one of the best things about this dish is that it's open to many different interpretations.
Serves 6
50g peeled almonds
2 slices baguette-type bread, crusts removed, cut in cubes
2 cloves garlic, crushed
1 envelope powdered saffron or saffron in threads
salt and pepper
3 tbsp olive oil
1 onion, finely chopped
3 large tomatoes, peeled and roughly chopped
½ litre fish stock or water
500g potatoes, peeled and thickly sliced
1 kg mixed fish fillets (rascasse, monkfish, bream, sea bass etc.) cut in pieces
optional: 8 prawns, preferably raw
- For the picada, heat a tablespoon of olive oil in a large heavy frying pan, cassola or paella pan and fry the almonds, bread cubes and garlic till golden – 2-3 minutes
- Stir in saffron and salt and pepper to taste, transfer to blender/food processor and blend/process to fine crumbs. Set aside
- Heat another tablespoon of oil in the same pan and fry the chopped onion till lightly golden
- Add peeled and chopped tomatoes and fry for about 5 minutes or until reduced
- Add the fish stock or water and bring to a boil
- Add the potatoes, reduce the heat and cook for 10 minutes till barely tender
- Stir in the picada and simmer a few minutes more. [Prepare the dish ahead up to this point if convenient, then proceed with the fish only at the last minute]
- Finally add the fish cut in pieces and the prawns (if using) and season generously with salt and pepper
- Cook for 6-7 minutes or until the fish is opaque and the prawns (if added, and if raw) have turned from grey to pink
- Serve suquet in soup bowls with good bread or coca (Catalan flatbread) to mop up the juices
A last-minute, super-speedy salad of delicious contrasts: white chicory leaves, dark green lamb's lettuce, red mullet, scallops and a blood orange dressing.
Serves 4
chicory and radicchio leaves
100g lamb's lettuce
4 tbsp vinaigrette
500g red mullet fillets
8 scallops
salt and pepper
1 tbsp olive oil
juice of 2 blood oranges
sprigs of fresh herbs (chervil, parsley, chives)
- Arrange the chicory leaves in a star shape in soup bowls and put a nest of lamb's lettuce in the centre
- Cut the fish fillets in 2-3 bias-cut strips; trim the scallops, removing the side muscle
- Season both fish and scallops and dust lightly in flour – shake off any excess in a colander
- Heat the oil fiercely in a heavy pan and fry the fish pieces very briefly, turning them once
- Sprinkle with a little lemon juice and arrange them decoratively over the salad
- Deglaze the pan with the blood orange juice, swirl it around and splash it over the fish
- Sprinkle with fresh herbs of your choice, and serve at once with crusty bread
This makes a great starter or main course dish – bright orange mussels on a bed of rice (black looks especially dramatic) with a creamy, spicy coconut milk sauce.
Serves 4 – 8
2 kg mussels in the shell
1 shallot, finely chopped
1 large piece ginger, sliced
zest of 1 lime, pared off with zester
optional: 2-3 Kaffir lime leaves
1-2 teaspoons Thai green or red curry paste
1 x 400ml can coconut milk
300g rice (black, Basmati or Thai)
flat-leaf parsley or coriander/cilantro leaves to garnish
- Scrub the mussels well and pull out the beards – discard any that are gaping open and don't close when tapped sharply
- Put mussels in a large pan with shallot, ginger, lime zest and leaves, cover with a lid and cook over high heat until all the shells are gaping open (at least 5 minutes, maybe more)
- Remove pan from the heat, tip the mussels into a colander set over a large bowl Discard any that have not opened. Shell the rest and set aside
- Strain mussel juices through a muslin (or J-cloth, or coffee filter paper) into a bowl and measure out 1 cup (250ml) (freeze the rest for another use)
- Put mussel juice into a saucepan, mix in the curry paste and add the coconut milk
- Warm some soup bowls
- Cook rice in boiling salted water till al dente, following the instructions on the packet
- At the last minute, heat the sauce gently, add the mussels and let them heat through for a couple of minutes
- Divide the rice between heated soup bowls, spoon the mussels and sauce over, garnish with coriander/cilantro or parsley leaves
Festive little parcels of marinated salmon with avocado and herbs, wrapped up in smoked salmon slices and tied with chives. Serve with blinis.
Serves 8
600g skinless, boneless salmon fillet
salt and freshly ground white pepper
3 tbsp olive oil
juice of 3 limes
2-3 tbsp finely chopped fresh herbs (chives, parsley, chervil)
1 avocado, cut in small cubes
8 large slices smoked salmon
chives for tying the parcels
some salad leaves to serve
crème fraîche épaisse (thick, lightly soured cream)
chopped red onion
- Dice the salmon in small pieces and put it in a bowl
- Add salt and pepper, stir in the olive oil and lime juice
- Leave to marinate for at least 30 minutes and up to 24 hours
- Strain the mixture into a colander set over a bowl, reserving the juices
- Add the herbs and avocado cubes to the salmon
- Divide the mixture between the smoked salmon slices, close or roll them up like little little parcels and tie or garnish with chives
- Arrange some salad leaves on plates, put the parcels on top and drizzle with the reserved juices
- Put a blob of sour cream beside the parcel and sprinkle with red onion
Puy lentils are the toffs of the lentil kingdom, the only vegetable in France to be protected by an appellation contrôlée. They have a gorgeous flavour and unlike most lentils don't dissolve to a mush when cooked. Traditionally they're paired with smoked pork; here they're partnered with smoked salmon for a cheeky little starter or supper dish.
Serves 4
1 onion or shallot, finely chopped
1 tbsp oil
200g Puy lentils
grated zest and juice of ½ a lemon
750 ml stock or water
3-4 tbsp crème fraîche épaisse
2 tbsp grated horseradish (or to taste)
150g smoked salmon, cur in strips
sour cream or fromage blanc, to garnish
chopped chives, to garnish
- Soften the onion or shallot in the hot oil without browning
- Add the lentils, lemon zest and juice, water and pepper and cook for about 45 minutes or until just tender and the liquid all but evaporated but the lentils still a little soupy
- Mix together the cream and horseradish, taste for piquancy and add more horseradish if wished
- Stir it into the warm lentils and add salt to taste
- Spoon the lentils into warmed soup bowls or cups, scatter with smoked salmon strips, put a blob of sour cream or fromage blanc on top and scatter with chopped chives
An idea inspired by a dish I had at Izote, Patricia Quintana's Mexico City restaurant that majors in modern Mexican cooking. Diced salmon is marinated in lime or lemon juice till opaque, mixed with cubed avocado and packed into ramekins. To serve, the ramekins are inverted and drizzled with dressing.
Serves 8-12 depending on your menu
600g boneless, skinless salmon fillet
juice of 1½ lemons or 3 limes
2 small green or red chiles, seeded and finely chopped
1-2 spring onions/scallions, finely chopped
1 packet of dill or mint, finely chopped
8 tbsp olive oil
2 avocados
salt and pepper
- Cut the salmon in small dice, about the size of your little fingernail
- Put the fish in a bowl, add lemon or lime juice and leave to marinate for a couple of hours
- Drain the fish through a strainer and put it back in the bowl; reserve the juice in another small bowl
- Add the chopped chiles, spring onions and herbs to the fish
- Whisk the oil into the juice to emulsify, add salt and pepper
- Brush out 6 ramekins with a little oil
- Skin and stone the avocados and cut them in dice the same size as the fish
- Mix them into the fish and add a little of the oil/juice
- Divide the fish between the oiled ramekins, press down firmly and cover with clingfilm – press it right into the surface of the tartare to prevent the avocado blackening
- To serve, invert the ramekins onto plates and drizzle the rest of the oil/juice around, garnish with extra herbs
Great way to do salmon (or sea trout) fillet – it's cooked, skin-side down, in a covered frying pan on a bed of coarse salt (gros sel), no oil, no mess, just simple and succulent. It's easiest it you have a glass lid to your pan (IKEA does them in all sizes) so you can see when the fish is cooked – it becomes opaque.
Serves 6
1 red onion
1 fresh green chile (peperoncino/piment vert)
1 mango
1 small (ridge) cucumber, or ½ a regular cucumber
zest of half and juice of 1 lime
juice of 1 orange
4 Tbsp olive oil
chopped fresh cilantro/coriander
1kg salmon fillet (or 6 pavés, 150g each), skin on
coarse salt (gros sel) + 1 tbsp herbes de Provence
- For the salsa, chop the red onion finely (food processor or by hand)
- Cut away stalk end from chile, cut chile in half lengthwise, remove seeds, cut flesh in thin strips, then tiny dice
- Stick a fork firmly into the mango paddle to anchor it (otherwise it's as slippery as a bar of soap), peel, then slice flesh off the paddle and cut in cubes
- Peel cucumber, cut in quarters lengthwise, slice away the seeds and chop the flesh
- Mix/process mango and cucumber cubes with chopped onion, add lime zest and juice, olive oil, cilantro/coriander and salt to taste – salsa should have some texture, don't chop/process too finely
- Remove any extraneous bones from the salmon fillet using tweezers or pliers, season with salt and pepper
- Put a layer of coarse salt with the herbs in a heavy frying pan – enough to completely cover the bottom – heat the pan steadily for 2-3 minutes until it feels good and hot and the herbs become fragrant
- Lay fish on top of the hot salt, skin side down, season with pepper, cover the pan and cook for 10-12 minutes or until fish turns from translucent pink to opaque – timing depends on the thickness of the fish, keep an eye on it
- Lift out fish onto a board, lift the flesh off the skin and serve with salsa and rice or risotto
Serves 6-8
2 cups couscous
2 ½ cups boiling water + 2 crumbled veg. stock cubes
1 tablespoon olive oil
grated zest (skin) and juice of 1 lemon
salt and pepper
tons of chopped parsley
6-8 skinless, boneless salmon pavés (slabs)
salt and pepper
- Heat the oven to 200 C
- Put the couscous in a big baking dish
- Boil the kettle, measure out 2½ cups water into a bowl, crumble in the stock cubes
- Pour this onto the couscous, mix up with a fork
- Add the olive oil, grated zest and juice of the lemon, salt and pepper and chopped parsley
- Leave for 10 minutes till the couscous absorbs all the liquid
- Cut away skin, remove any bones from the salmon pieces with tweezers or a small knife, sprinkle with salt and pepper
- Place salmon pieces on top of the couscous and put the dish in the oven (*see below for alternative method to cook fish)
- Bake for 10-12 minutes or until the fish is just opaque
Chunky salmon kebabs are cooked briefly on the bbq or under a grill/broiler, then served inside pita bread, toasted and split, with guacamole. The trick is not to overcook the salmon – 5 minutes should be more than enough – and don't try to turn the kebabs or they will break. Tzatziki (cucumber and yogurt salad) makes a fab alternative to guacamole.
Enough to fill 5 pita breads
500g skinless, boneless salmon fillet
salt and pepper
3 tbsp chopped dill
juice of 1 lemon
2 tbsp olive oil
1 clove garlic, crushed
1 tsp salt
1-2 fresh green chiles (peperoncini/piments verts)
lots of cilantro/fresh coriander
2 avocados
1-2 tomatoes, chopped
juice of 1 lime
5 pita breads
- Cut the salmon in 2-3 cm square chunks, put them in a shallow dish, season with salt, pepper, dill, lemon juice and olive oil and leave to marinate for a few hours
- For the guacamole, mash together the garlic, salt, chiles and cilantro in a pestle and mortar till in a smooth paste (or chop finely together); mash in the avocados with a fork, stir in the tomatoes, season with salt and pepper and lime juice
- Light the barbecue and brush bars with oil; or heat the grill/broiler to maximum
- Thread the salmon chunks onto skewers and grill for 5 minutes or until salmon is just opaque – no need to turn them
- Toast some pita breads and split each one in half to make two pockets
- Slide salmon chunks off the skewers into the pita pockets, top with a splodge of guacamole and serve
In Alsace, choucroute is almost always partnered with sausages and sundry bits of smoked pork. Here it comes togeether with fresh and smoked salmon – lighter and more elegant, and the choucroute makes the perfect foil to the rich oily fish. It works well for a party as the whole thing can be prepared in advance ready for baking. If you can get hold of the fish heads and bones for stock, so much the better (simmer them for 30 minutes with water to cover, a bouquet garni and an onion). You don't really need an accompaniment, but fresh pasta or tiny rattes potatoes go nicely.
Serves 6-8 generously
300g cooked choucroute (vacuum-packed, frozen or bottled)
3-4 tbsp crème fraîche
2 x 600g skinless, boneless fillets of salmon or sea trout
100g thinly sliced smoked salmon
salt and pepper
500g puff pastry
1 egg, lightly beaten
Beurre blanc
3 shallots, finely chopped
150ml dry white wine
1 tbsp vinegar
250ml well-reduced fish stock
250ml whipping cream
salt and pepper
100-150g butter, cut in pieces
- Squeeze out the choucroute if it seems rather wet, mix in the cream
- Run your finger down the salmon fillet to feel for bones, going towards the tail, and remove any extraneous bones with tweezers
- Cut the pastry in two pieces, one weighing 300g, the other 200g
- Roll out the larger piece to an oval shape somewhat bigger than the fish
- Put one of the salmon fillets on top, followed by half the choucroute
- Lay smoked salmon slices on top, finish with choucroute and the other salmon fillet
- Press the edges of the pastry up against the sides of the fish, brush the exposed edges with water
- Roll out the smaller piece of pastry and cut it to a fish shape to fit on top
- Lay it on top of the fish, pinching the pastry edges together to seal
- Snip the pastry with scissors to simulate scales and use trimmings to decorate
- Line a baking sheet with baking parchment, glaze the fish with egg and refrigerate if not to be baked immediately
- Heat the oven to 220oC and bake the fish for 30-35 minutes or until the pastry is golden and the fish just done
- For the sauce, put the chopped shallots in a small pan with the white wine and vinegar and boil hard to reduce to barely a tablespoon
- Add the fish stock and reduce by half
- Whisk in the cream and reduce again
- Check the seasoning, adjusting if necessary
- Remove pan from the heat and whisk in the butter in small pieces – the sauce will thicken and emulsify
- Slice the fish (easier said than done – use a very sharp knife or electric carving knife) and pour the sauce around it
Filleted salmon or sea trout is marinated in salt, pepper, sugar and plenty of dill. Allow plenty of time as the fish should marinate for at least 12 hours, and can be left in the fridge for up to 5 days in its marinade.
Serves 8-10 generously (halve quantities if for a small first course)
2 fillets salmon or sea trout, about 1.2kg total weight
2 tbsp sea salt
plenty of freshly ground white pepper
1 tbsp sugar
1 packet of fresh dill (about 3 tbsp chopped)
Dill pesto pumpernickel sandwiches
1 packet fresh dill
2 tbsp pine kernels, or walnuts
2 tbsp freshly grated Parmesan or Grana Padano
1 clove garlic, crushed
salt and pepper
3-4 tbsp olive oil
3 tbsp crème fraîche épaisse (sour cream)
1 packet pumpernickel or dark rye bread with grains
- Run your finger along the fish fillets towards the tail to locate the bones
- Remove them with tweezers – a tedious but necessary chore
- Mix together the salt, pepper, sugar and dill
- Divide the mixture in four parts
- Put one part in a dish large enough to take the salmon/sea trout
- Lay one fillet on top, skin side down
- Sprinkle on two more parts of the salt mixture, rubbing it in well
- Top with the other fillet (as if reassembling the fish), skin side up
- Sprinkle with the remaining salt and herbs, and press them in well
- Cover the fish with clingfilm (plastic wrap) and a small board, and refrigerate for at least 12 hours and up to 5 days
- For the dill pesto: process together the dill, pine kernels, Parmesan or Grana Padano and garlic until in a paste
- Add the olive oil through the funnel of the processor
- Season with salt and pepper and stir in the crème fraîche
- Spread the dill pesto between three slices of pumpernickel to give triple-decker 'sandwiches'
- Chill (or briefly freeze) them until firm enough to cut to the size wished.
- Slice the fish very thinly with a sharp knife and serve in small slices with the pumpernickel sandwiches
Serves 4-6
1 red + 1 yellow pepper
3-4 medium-sized squid
200g fresh pasta (e.g. tagliatelle, paglia e fieno)
2 tbsp olive oil
2 cloves garlic, crushed
optional: 1 preserved lemon (citron confit)*, finely diced
plenty of chopped chives or dill
- Rub the peppers with oil and grill (broil) or roast until thoroughly blackened Put in a plastic bag for 10 minutes, rub off the skin under running water
- Remove seeds and stalk and cut the peppers into strips
- Clean the squid, set the tentacles and wing flaps aside
- Slit the bodies down the side, open out and cut into strips
- Cut the tentacles and wing flaps into similar lengths
- Pat the squid dry with paper towels Cook the pasta in boiling salted water until al dente, drain and keep warm in a low oven, along with some soup bowls
- Heat a film of olive oil in a wok or large frying pan and cook the garlic briefly without allowing it to brown.
- Add the squid and stir-fry for not more than 1 minute – just long enough for it to stiffen and become opaque
- Add the pepper strips, season to taste, and fry some more
- Stir in the pasta, diced lemon and herbs and cook till just heated through
- Serve immediately in heated bowls
Any fillets of firm white fish will do for this quick fishy fix – take a look in your fish counter and see what's best and/or on special. Sea bass, rascasse, cod, haddock or monkfish would all work well.
Serves 4
500g firm white fish fillets
salt and pepper
2 chunky slices bread, crusts removed and cut into chunks [OR 100g fresh white breadcrumbs]
a handful of fresh or dried mixed herbs
2 tbsp olive oil
1 clove garlic, mashed
juice of ½ a lemon
- Heat the oven to 220oC/425oF
- Season the fish with salt and pepper and arrange in a single layer in a lightly oiled ovenproof dish
- If you have a food processor, put the bread chunks into it and process with the herbs and a little salt till nicely crumbly
- Through the funnel, add the oil, garlic and lemon juice and process till well mixed [Alternatively, in a bowl, stir together the breadcrumbs, finely chopped herbs, oil, garlic and lemon juice]
- Spread the crumb mixture over the fish, pressing down well
- Chill the fish until ready to bake
- Bake for 8-10 minutes or until the fish is just opaque and the crust lightly golden Serve with fennel or broccoli
A whole, firm fish (bream, brill, sea bass – left) makes a nice change baked in the oven and served with a brilliant green herby sauce. Keep it for people who can cope with fish that has its head and bones intact.
Serves 4
1 whole fish, cleaned and scaled, ca. 1 kg
salt, pepper, fennel or thyme
2 slices lemon
1 cup water or white wine
a bunch of cilantro
a walnut-sized piece of fresh ginger, peeled and sliced
1 clove garlic
1-2 red or green chiles, seeded and finely chopped
5 tbsp stock or water (from cooking the fish)
200ml crème fraîche épaisse (thick sour cream)
1 tsp cornflour/cornstarch (Maizena)
salt and pepper
- Heat the oven to 200oC
- Make an estimate of how thick the fish is at its thickest point – allow approximately 10 minutes' cooking per inch (2.5cm) of thickness
- Slash the fish in several places on both sides and lay it in an oiled ovenproof dish
- Tuck the herbs and lemon slices into the cavity, season with salt and pepper and pour the water or wine over it
- Bake fish till flesh is just opaque and lifts easily off the bones (e.g. 20' for a 900g bream)
- Put the cilantro (leaves and stalks), ginger, garlic and chiles in the blender with the stock, cream, cornflour/cornstarch and salt and pepper and blend till smooth – don't overdo it or it will curdle
- Tip it into a small pan, bring the sauce to a boil and simmer for 2 minutes, no more or it will lose its colour
- Scrape skin off fish, lift off top fillet and divide between serving plates, remove the bone and serve the second fillet
- Serve with the brilliant green sauce and Basmati rice
FISH STOCK (makes 750ml/3 cups)
Your eyes are probably going to glaze over at the very mention of the work 'stock', but do it, please! Just throw some fish trimmings from your purchases (or the bones rescued from fish baked whole in the oven, above) in a big pan, add an onion and some carrots, herbs and lemon slices, cover with water and simmer just 30 minutes. Freeze the stock and use to enrich sauces and soups.
a bunch of fish trimmings (heads, bones etc.) – about 500g
1 onion, peeled and chopped
1 leek, sliced thickly
2 carrots, cut in chunks
2 slices lemon
3 thyme sprigs
a few parsley stalks
1 bay leaf
1 tsp peppercorns
1.5 litres water
- Put all ingredients in a large saucepan, bring the pan to a boil, lower the heat and simmer gently for 30 minutes
- Strain the stock, discard solids, return stock to pan and boil hard to reduce by half
- Tip stock into 250ml/1 cup containers and refrigerate or freeze
Lasagne doesn't have to be minced meat and bechamel – here it's made with salmon and white fish, layered with a green spinach sauce and pasta sheets. It makes a terrific buffet dish, which can (should) be prepped ahead ready for baking, as pictured below.
Serves 6-8
100g fresh leaf spinach
1 tsp cornflour/starch (Maizena)
400ml crème fraîche
1 clove garlic, crushed
1 fresh green chile, de-seeded and finely chopped (optional)
grated nutmeg
salt and pepper
25g butter
1 shallot, finely chopped
500g mushrooms, finely chopped
400g fresh lasagne sheets (store-bought or home-made)
600g skinless, boneless white fish fillets
300g skinless, boneless pink fish fillet
- Boil a cupful of water in a pan and cook the spinach for 5 minutes
- Let cool a little, then tip the spinach and its cooking water into a blender, add the cornflour/starch, cream, garlic, grated nutmeg and chile (if used) and blend to a smooth sauce (or blend it all in the pan with a hand-held blender)
- Bring the sauce to a boil, season with salt and pepper and simmer for 5 minutes to thicken. Set sauce aside
- For the mushrooms, heat the butter in a frying pan and soften the shallot without allowing it to brown
- Add the finely chopped mushrooms, season with salt and pepper, cover the pan and cook for about 5 minutes or until juices are rendered
- Uncover pan, raise the heat and cook till juices evaporate. Set mushrooms aside
- If necessary, cut the lasagne sheets to fit the chosen dish
- Season fish fillets with salt and pepper – split in half lengthwise if necessary to form a single layer in the dish
- To assemble: spread a little sauce in the bottom of the dish, add a lasagne sheet, half the white fish fillets and more sauce
- Follow with another pasta sheet, more sauce and the pink fish fillet
- Add another pasta sheet, more sauce, a layer of mushrooms and another pasta sheet
- Add more sauce and the remaining white fish fillet, finishing with a sheet of pasta and the rest of the sauce
- Cover with foil or microwave-safe plastic wrap (depending on how you plan to cook it – see below) and refrigerate dish if not baking immediately
- To cook the fish lasagne:
- EITHER (conventional oven): heat oven to 180oC and bake foil-covered fish for 35-40 minutes or until thoroughly hot and bubbly – test with a skewer
- OR (microwave): microwave fish (covered with microwave-safe plastic wrap) on maximum for 10-12 minutes or until thoroughly hot and bubbly
A recipe adapted from one of my fave books on Middle Eastern food, Ottolenghi (by the Israeli-Palestinian owners of the eponymous café-deli in London's Notting Hill). I've used swordfish instead of mackerel and because swordfish is leaner than mackerel, I've added an avocado to the sweet-sour-crunchy salsa, plus a sprinkling of zahtar, the typically Middle Eastern toasted sesame spice mix.
Serves 4
4 swordfish fillets, about 150g each
salt and pepper
olive oil
3 sticks celery
60g stoned/pitted green olives
3 Tbsp capers
1 avocado
75g golden raisins (sultanas)
1 ½ Tbsp sherry vinegar or juice of 1 lemon
4 Tbsp olive oil
1 tsp honey
optional: 1 tsp zahtar (Middle East spice blend)*
plenty of flat-leaf parsley, chopped
- Trim skin from fish, season with salt and pepper and brush with olive oil. Set fillets aside
- For the salsa, trim and slice the celery sticks very finely, slice the olives, drain the capers and peel and dice the avocado
- Mix these together in a bowl with the raisins, sherry vinegar or lemon juice, olive oil, honey and optional zahtar – taste for seasoning and adjust with salt and pepper as necessary
- Stir in the chopped parsley
- Heat a ridged grill pan fiercely and grill the fish briefly, barely 1 minute each side – don't overcook or it will be dry
- Serve with the salsa
* Zahtar: mix together (or blend, in blender or food processor) ¼ cup toasted sesame seeds, 2 Tbsps dried thyme, 1 Tbsp dried oregano, 1 Tbsp sumac (optional) and salt to taste. Keep in a screwtop jar. Lovely sprinkled over bread, eggs, grilled meat or fish etc.
A wonderful festive dish for a summer party. The list of ingredients looks daunting and there are lots of component parts, but the whole thing can – in fact should – be done a day or so in advance for the flavours to ripen.
Serves 8-12, depending on the rest of your menu
Bread base
4-5 thick slices country bread
1 fat clove garlic, peeled
700g assorted firm white fish fillets (e.g. saumonette, lotte)
1 onion, 1 bayleaf, 1 sprig thyme, parsley stalks
1 tbsp vinegar
1 tsp peppercorns, salt
a good handful each of: small new potatoes, new carrots, cauliflower florets, French beans
2 cooked beetroots, peeled and diced
125ml/½ cup olive oil
juice of 1 lemon
lots of flat-leaf parsley, leaves only
2 cloves garlic, mashed
2 tbsp capers, chopped
8 anchovy fillets, chopped
6 green olives, stoned (pitted)
plenty of chopped fennel
4 tbsp pine nuts
3 tbsp fresh breadcrumbs
the yolks of 2 hard-boiled eggs
2-3 tbsp vinegar
250ml olive oil
12 black olives
2 hard-boiled eggs, quartered
16 prawns, cooked and peeled (save 3-5 for the top)
- Remove crusts from bread slices and discard; toast or dry out slices in a cool oven until crispy
- Rub the peeled garlic clove all over both sides of the bread
- Sprinkle with vinegar and arrange in a large serving dish – the bread should completely cover the bottom
- Put 1 litre water into a wide, shallow pan, add the halved onion, bay leaf, thyme, parsley stalks, vinegar, peppercorns and salt to taste
- Bring to a boil and simmer for 10 minutes
- Poach the fish fillets until just opaque – 2-3 minutes
- Pull the pan off the heat and leave fish to cool in the stock
- Bring a large pan of salted water to a boil, add the new potatoes and cook for 10 minutes
- Add the carrots and cook 5 minutes more, then the cauliflower florets and trimmed French beans and cook 5 minutes more – all vegetables should be barely tender
- Drain the vegetables and slice or cut in manageable pieces
- Put in a bowl and dress with the olive oil and lemon juice
- Put all sauce ingredients in a food processor or blender and blend till smooth – it should be a pouring consistency – if too thick, loosen with a little water
- Assembly: spread a thin layer of sauce on the bread base, then build up layers of fish, peeled prawns and vegetables into a nice dome, adding more sauce as you go
- Finish with the quartered hard-boiled eggs, olives and decorate with reserved unpeeled prawns


text:
Poverty rate doesn't rise in 2012
From: The Washington Times | September 12, 2012
The U.S. Census Bureau reported some positive figures for the economy Wednesday, saying the poverty rate remained steady for the first time in three years and that the pool of Americans without health insurance diminished slightly, but the news was tempered with a decline in median household income and increases ...
Filed Under The Wire
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Several days ago, the New York Times ran an op-ed written by former legal advisor to the Secretary of State John B. Bellinger III. In it, Bellinger called for swift action in ratifying international treaties. If you didn't catch it, I highly recommend giving the essay a read.
I came across a blog post by Matthew Waxman, a Columbia Law professor, regarding the current Iranian nuclear issue. Waxman has written an essay featured on CNN.com entitled, "What the Cuban missile crisis teaches us about Iran." It is definitely worth a look… Any thoughts?
I am in the process of upgrading my blog and debuting a new website. Ongoing software issues have made maintaining and upgrading the blog difficult; however, after the transition, everything should work much easier.
In the meantime…
The Sunday New York Times featured an article about US Secretary of State Hillary Clinton's assurance that US imposed trade sanctions against Russia will soon be repealed.
The US has had sanctions in place for decades, although they are not enforced. Despite their non-enforcement, the sanctions violate World Trade Organization rules, which could allow Russia to enact harsh anti US trade policies.
The US Administration supports their repeal; however, Congress seems poised to condition the repeal on the passage of a bill, which, according to the New York Times, "would punish Russian officials accused of abusing human rights, denying them visas and freezing their assets."
The Administration favors lifting sanctions without the human rights condition; however, the issue has gained political traction as former Governor and Presidential Candidate Mitt Romney has publicly supported the human rights legislation as a precondition to lifting sanctions.
Public international law often requires balancing factors, including pitting human rights and business/trade. Should trade regulations with foreign nations be conditional on their human rights record, and if so, how extensive should the two be intertwined?
As you may be aware, Julian Assange, founder of WikiLeaks, has been holed up in the Ecuadorian Embassy to avoid deportation/trial/etc. In the Christian Science Monitor, Kantathi Suphamongkhon makes a case for how Assange could be arrested without breaking international law. "How to arrest Julian Assange without violating international law" is an interesting read.
In other news, Russia warns the United States against "violating" international law in the Syria conflict. While this is not solely a human rights issue and the United States does not have a stellar human rights record, it is always ironic to to be lectured by Russia, China, Syria, and the like. Free Pussy Riot, anyone?
The international community continues to grapple with new realities following last year's "Arab Spring." Nowhere is this more evident than in Egypt.
Months after Hosni Mubarak was removed from power, Egypt's transitional government continues to fight western influence. You may have seen news reports chronicling 43 western citizens (including 13 Americans) fleeing Egypt to avoid criminal prosecution. Most of the accused are members of pro-democracy Non Governmental Organizations that the Egyptian government claims are using foreign capital to cite unrest amongst Egyptians.
The dispute balances political interests including Egypt's receipt of foreign aide and the nation's foreign policy towards Israel; however, human rights advocates and western leaders fear that Egypt's transitional government may be no more committed to democracy than the regime it replaced.
In Monday's Washington Post, Kareem Elbayar, an attorney for the International Center for Not-for-Profit Law, pointed out that "[u]nder Egyptian law, individuals must obtain permission from the government to associate or they risk imprisonment. The application process… can take months, if not years…" Elbayar notes that this requirement violates principles of International Law.
I have long been skeptical that regime change throughout the Middle East would produce long-lasting human rights advances. There has been a long history of western-supported regime change that results in tyrannical regimes. As I watch transformations across Egypt, Lybia, and now Syria, I can only hope that continuing international pressure can help ensure progress in human rights.
There is a substantial body of international law addressing human rights; however, enforcement such laws is often relegated to the political process, which can be unreliable.
I recently came across a Harvard International Law Journal article entitled "The Reality of Social Rights Enforcement." David Landau argues:
…most social rights enforcement has benefited middle- or upper-class groups, rather than the poor. Courts are far more likely to protect pension rights for civil servants or housing subsidies for the middle class than they are to transform the lives of marginalized groups. Moreover, the choice of remedy used by the court has a huge effect on whether impoverished groups feel any impact from the intervention. Super-strong remedies like structural injunctions are the most likely ways to transform bureaucratic practice and to positively impact the lives of poorer citizens. The solution to the socio-economic rights problem is to make remedies stronger, not weaker.
For those interested in such things, it is an interesting read.
- I blogged yesterday about the US Supreme Court hearing a case regarding foreign plaintiffs suing under the Alien Tort Act. Law.com published an interesting article that discusses the exchange and the judge's perceived hostility towards the plaintiffs.
- Chevron is pleased that an international arbitration tribunal has ruled that it has jurisdiction to hear Chevron's claim against Ecuador. The tribunal took its lead from treaty law. This was not unexpected, and the saga continues…
- Human Rights abuses in Syria continue to dominate world news, and today the United Nations Human Rights Council voted to condemn the Syrian regime's continual abuses against it's citizens. The vote was 37 to 3. Among the three nations voting no, China and Russia have continually blocked the UN from taking decisive action in this matter. For now, the world will continue to watch the images from Syria in horror.
For decades, the United States was considered a leader in international law and human rights, and the American public largely supported their government's efforts in developing and abiding by international law.
While America's commitment to international law and human rights has never been beyond reproach, many Americans' view of international law has recently soured. According to the Centre for Research on Globalization:
"Americans are increasingly embracing policies that undermine the international rule of law, with self-identified liberals, in particular, seemingly reversing their positions on matters such as the Guantanamo prison camp, extrajudicial assassinations and arbitrary detention." (link)
This shift in perspective is likely caused, at least in part, by the rise of international terrorism and the Bush and Obama administrations' practices of long-term detention, use of military tribunals, and targeted assassinations.
Americans' decreasing support appears to be motivated by fear. American resistance to international principles stem from a belief that such laws weaken the country's defense and leave it vulnerable. Much of this fear is related to many Americans' negative view of Middle Eastern culture and their fear of Islamic-based Sharia law. In many respects, Sharia law is oppressive, violent, and a barrier to free society.
While this fear is not wholly unreasonable, it is crucial that America does not retreat too far. Americans must remember the benefits of international law.
International principles create a framework for nations to negotiate and adjudicate disputes, create economic opportunities, and hold oppressive and abusive political and military leaders accountable. Unfortunately, this framework becomes more tenuous when dealing with international groups acting independent of a nation state; however, even when one nation or group violates or threatens international standards, America must hold itself and it's peers to the standards of international law.
Of course, nothing is ever this black and white, especially in the international arena, but America has a legal and moral obligation to support well-founded rules of international law.


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Published July 9, 2013
The two companies have joined forces to launch the Digicon 3000, a finishing machine for the soon-to-be-released HP Indigo 20000. Read More »
Published April 30, 2013
Accraply has partnered with AWA to co-host the Introduction to Heat Shrink Sleeve Label Technologies Workshop in June. Read More »
Published April 16, 2012
The move strengthens Accraply's shrink sleeve commitment while expanding its European footprint. Read More »
By Steve Katz
Published January 15, 2010
Collaborating with brands as a strategic partner, ILS operates the game-changing technology that is digital print as a core business unit. Read More »
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Published May 7, 2009
A great deal of time and effort goes into the decision to purchase a new or used piece of equipment. Several converters share their thoughts about the process. Read More »
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Published November 12, 2008
We continue our roundup of the companies and their products that made Labelexpo 2008 in Chicago the premier North American industry event of the year. Read More »


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Anesthesia & Preoperative Care
Available Electives
- 140.01 Advanced Clinical Clerkship (4 weeks)
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- 140.09 Perioperative Care (2 or 4 weeks)
Please note that 140.03A, 140.03B and 140.10 are not offered to visiting students.
Department Contact
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Anesthesia Clerkships, Box 0464
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In addition to the required VSAS application, applicants must upload the following to VSAS. Please note that incomplete applications will not be reviewed.
- Letter of recommendation from faculty or clinical instructor (does not require that you waive the right to see)
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You must have completed two weeks of training in basic clinical anesthesia in a hospital operating room or have completed medicine and surgery clerkships. Please see prerequisites for each elective.
The residents and faculty of the Department of Anesthesia and Perioperative Care expect students enrolled in 140 series electives to have skills and knowledge commensurate with a basic clerkship in operating room anesthesia.
Dates of Attendance
Dates of attendance must correspond with the School of Medicine's electives calendar. Anesthesia does not offer rotations in July.


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Anyone had any luck growing this tree? I've heard good things about it. Thanks! |
Follow-Up Postings:
Mine seem to be good and healthy and easy to grow, which is good for me!!! I initially had some questions as to pruning and all that, but I think the general consensus is that they're a natural shrub and would be hard to train to a tree form. I think some people are able to do that though. But mine are shrubs, and I had a little sample of the fruit last year, but not a whole lot of cherries stayed set. This year ought to be much better, they've been in since '11 & '12 so this is the year I'm waiting for! Here's a picture of the dark skin and juice of the CJ next to a bright red Early Richmond cherry |
- Posted by flexwebber 10 (My Page) on Thu, Apr 17, 14 at 6:23
Cool man, thanks a lot. I think I'm going to get one. Staying a shrub is fine, since I don't have a lot of room for it! lol |
Carmine Jewell have survived several years of drought, extreme cold and heat! This is what they look like right now. They are a winner! |
This post was edited by ClarkinKS on Sun, Apr 20, 14 at 18:00
Wow, I'm amazed how much further ahead they are in zone 5. Here's what mine looks like today in zone 3. Won't look like yours does now for another month. |
I had no idea there was that much difference. Great looking bush! Carmine Jewell's seem to do great there! |
- Posted by ChristyRocNY none (My Page) on Mon, Apr 21, 14 at 9:18
I bought a Carmine Jewel from Henry Fields in their half-off sale, not expecting much, and it looks like it's headed for "tree shape" to me. A small tree, but it has a single trunk for about 18 inches, then splits into three branches, with all of the leaves up about 2 1/2 feet or more. It looks almost like one of those silly topiary ball-on-a-stick plants you sometimes see in formal gardens. |
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This American Life Mobile Apps
Developed by PRX for iPhone, iPad and Android
This American Life, the hit public radio show from Chicago Public Media, has collaborated with PRX to launch apps for the iPhone, iPad, and Android. The iPhone app won a Webby Award for 2010.
The app provides unprecedented access to the entire archive of TAL radio shows going back to 1995.
- Listen to streaming audio of each radio show anytime you want
- Explore extras like behind-the-scenes video with the show's producers, outtakes from the TV show, interviews between Ira Glass and Terry Gross, and some of Ira's earliest radio productions
- Get notified when the latest show is about to air
- Find shows by contributors like David Sedaris, Mike Birbiglia, Sarah Vowell, and John Hodgman
- Browse staff picks and keep your own favorites
- View trailers and download episodes of the Showtime TV series
- Save one show at a time for offline listening (save three on the iPad)
- Keep track of shows you've heard
- Play episodes in the background while you do other stuff on your device
Get the Apps
- iPhone: Download from the iTunes Store
- iPad: Download from the iTunes Store
Android: Download from the Android Market
iPad App Features
- "My Dashboard" section tracks your favorites, bookmarks, and shows you've heard
- Download THREE episodes at a time for offline listening
- Extras like a how-to-make-radio comic book, DVD commentaries, photos and more
- Live Twitter feed
- Optimized audio playback and scrubbing
- Get it now!
A Preview of the iPhone & Android App in Six Acts
Find a show you'll like or
dig into the extras
Listen to any radio episode back to the show's 1995 launch
Learn more about a show, then stream, save, buy, or share it
Watch trailers of the Emmy-winning TV show
Keep your own favorites list and get TAL staff picks, too
Set a reminder for the live weekly broadcast, which you can stream from the app
About This American Life
This American Life is mostly true stories of everyday people, but it's also really hard to describe. Here's what it's not: It's not a news show or a talk show or a call-in show. Instead, it's stories that are like little movies for radio. There are funny moments and emotional moments and moments where the people in the story say interesting, surprising things about it all. It's a public radio show for people who don't necessarily like public radio. It's produced by Chicago Public Radio (WBEZ) and distributed by Public Radio International.
This American Life also produced two seasons of an Emmy-winning TV show on the Showtime network.
To learn more, visit www.thisamericanlife.org.
Got praise, bug reports or other feedback? Please contact us.


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Student Fees
Technology Fee
The Technology Fee helps defray the high cost of keeping pace with technology today. The Student Technology Program is a collaborative program designed to provide DCTC students access to and technical support for technologies of the work force. On campus access will be provided to the Internet, electronic information resources, Macintosh and Windows applications in the Library and the Instructional Technology Center.
Parking/Security Fee
The Minnesota Legislature requires each MnSCU college and university to raise sufficient funds for maintenance of parking lots and entrances to the campuses. The college has attempted to keep the parking fee at a minimum cost to students. Security personnel are on duty Monday through Thursday from 7 a.m. until 10 p.m. and Friday from 7 a.m. until 3 p.m. Security is available to provide escort service to your car from 5-10 p.m. Monday through Thursday.
NOTE: This fee is not charged for online courses.
Health Fee
Nursing staff (whose backgrounds and experience vary from Emergency Medical Technician to Emergency Department Nursing with annual recertification in Basic Life Support/First Aid/Safety) provide nursing services at the college. They respond to injuries on campus, administer emergency care, provide first aid, answer health questions, provide routine health care and/or arrange or access referrals to community services as needed. The nursing staff organizes health education and training and administers hearing, vision and blood pressure screening. They work with students, faculty and staff to provide a safe environment for all students. Additionally, the evening security staff are trained in CPR and First Aid and respond to afterhours medical emergencies.
NOTE: This fee is not charged for online courses.
Student Senate/Activity Fee
This fee is utilized by the DCTC Student Senate in planning and hosting many events for students throughout the year (Fall Fun Fest, Spring Fling, Student Leadership Academy, graduation).In addition, the fee is used to support state-affiliated clubs, program-related organizations and honor societies.
MSCSA (Minnesota State Colleges Student Association)
This fee goes to the Minnesota State Community and Technical College Student Association, which provides for statewide leadership conferences and activities on behalf of all technical college students.
All fees are subject to change.
Contact Information
- Tuition Clerk
- Tuition Payment Window next to Room 2–201
Tuition Payment Window Hours
- Regular Hours
8 a.m. – 4 p.m. Monday through Thursday
7:30 a.m. – 3:30 p.m. Friday


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The Pregnancy and Infant Loss Support Group at Newport Hospital will host a one-mile walk for parents and families who have experienced loss through an infant death or had a miscarriage.
The walk will take place Oct. 20 at Sachuest Town Beach [Second Beach] in Middletown and will begin at 1 p.m.
The walk is dedicated to thousands of babies who die every year in the United States because of a miscarriage, ectopic pregnancy, stillbirth or infant death.
Registration for this free event is available by calling the confidential bereavement line at (401) 845-1114.
On Twitter: @lvernonsparks


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Plastic surgery has grown so extreme, it's made even routine things like travel difficult. Don't get me wrong. There's nothing wrong, in my humble estimation, with getting a little nip or a tuck as the years go by. I haven't had any plastic surgery, but should I have the money and think it might make me feel better about myself, then I think that should be my prerogative. But there's a line that just shouldn't be crossed. Read more on The Stir…
Zergnet: Simply Irresistible
- Popular


text: It has just recently hit me that I have little or no desire to go to strip clubs since my wife and I have been swinging. Was interested in knowing if anyone else has experienced this? I always enjoyed a strip club as much as the next guy in the past. Is it that I'm jaded after experiencing the swinging lifestyle? Do the alluring moves of the stripper seem somewhat less alluring after dancing with the sexy wife of a swinging couple whose motives are truly sexually.


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361 Cabinet Submission by Evatt
Agendum 1384 CANBERRA, 31 August 1947
The following report is submitted for the information of Cabinet:-
1. The British Commonwealth Conference in Canberra on the Japanese Peace Settlement began in the Chamber of the House of Representatives on 26th August, and concluded on 2nd September, 1947. Dr. Evatt was unanimously elected Chairman. The other countries represented were Burma, Canada, India, New Zealand, Pakistan, South Africa and the United Kingdom.
2. Some preliminary notes on the agenda by Dr. Evatt were circulated to all members of the Conference two days before it began. These notes were substantially the same as the submission to Cabinet which was dealt with on the 16th August, with a few minor changes to make it suitable for distribution to other countries. These notes were taken by the Conference as a basis of most of the discussions and as a result a great deal of the initiative throughout the Conference rested with Australia.
3. The Conference took no formal decisions on any matters of policy, but substantial agreement clearly existed on all the main points of the Australian submission. The main points are summarised below.
4. Procedural questions. There was general agreement with Australia's view that the peace Conference should be called as soon as possible; that it should contain all the countries now represented on the Far Eastern Commission with the addition, if possible, of Pakistan; that it should be at a Governmental level;
that the method of reaching decisions should be by simple majority for procedural and drafting questions and by a two-thirds majority for matters of substance.
5. Basic Objectives. Representatives were in agreement with the policies enunciated in the Potsdam Declaration and the basic policy of the Far Eastern Commission.
6. Territorial Provisions. Representatives agreed that there was no option but to confirm the territorial changes suggested in the Cairo, Yalta and Potsdam Declarations. There was considerable dissatisfaction at the secrecy in which the Yalta Agreement had been shrouded and in its one-sided nature, but Delegates took the realistic view that the Russians were in occupation of those territories, that the United Kingdom was bound by its signature to support Russian claims, and that therefore little purpose would be served by opposing the territorial changes made.
7. Disarmament and Demilitarisation. There was general agreement that Japan should remain completely disarmed; that all manufacture of armaments and aircraft should be forbidden. Some differences existed over permitting Japan to operate and maintain aircraft for internal services, and in the end the consensus of opinion was that Japan should be allowed to operate some aircraft, but only under strict customs control and for restricted specific purposes.
8. Constitutional Reform and Democratization. The principles included in the Australian paper received general support and the only question that attracted much attention was the amount of detail which it would be practicable to insert in the Treaty.
9. Treaties. The Australian proposals for Japanese ratification and recognition of treaties were generally accepted. With regard to admission of Japan to international bodies, the Australian views were again acceptable, but it was felt that the admission should be left to the bodies themselves and not require prior assent by the proposed Supervisory Commission for Japan.
10. Economic and Financial Provisions. Here again the principles of the Australian paper were generally acceptable. Some discussion took place as to the amount of detail which should be inserted in the Treaty, but little difficulty was found in reaching agreement on most of these points. The programme contains three central elements: Allied security; economic democracy; and retention by Japan of economy which would enable her to sustain herself. Some discussion took place on the nature of controls and the limitations that should be placed on Japan's strategic industries, but the Conference did not attempt to go beyond principles or to discuss technical details.
11. Reparations, Restitution, Costs of Occupation. The Conference discussed the various categories that might be considered for reparations and the total amount of reparations which might be accepted from Japan. The general feeling appeared to be that total reparations would not be very great. The Conference did not discuss the allocation of reparations among the various members of the Commonwealth or among other Allied countries. Australian views on restitution and costs of occupation found general acceptance.
12.Supervisory Machinery. The Conference agreed that there should be supervisory machinery established to operate after the treaty, that all nations which had made a direct contribution towards winning the war should be represented on it, and that its decisions should be by simple majority.
13. The Conference can be regarded as a complete success from Australia's point of view despite some differences of opinion on detail which are unavoidable in an international gathering. Those points which Australia regarded as vital to her interests were acknowledged by the other members of the Conference. The views of Australia and the rest of the British Commonwealth correspond on important matters with the views of the United States Government and it can confidently be stated that the British Commonwealth Conference has already played a valuable part in speeding and assisting the final Peace Settlement. [1]


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ROCKFORD — Rockford Public Library and the OSF Saint Anthony Medical Center will host a free piloxing introduction class from 6 to 7 p.m. July 16 in the Nordlof Center Rehearsal Room, 118 N. Main St.
The class is open to ages 18 and older. Registration is not required.
For information: rockfordpubliclibrary.org; osfsaintanthony.org.
Your privacy is important, read our privacy policy.


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Reviewed Herb Roasted Pork Loin with Parsley Shallot Sauce
Jan 2, 2012 in Food Network Community Toolbox on FoodNetwork.com
"This is my first time ever reviewing a recipe. That's how good this is. Absolutely the best pork loin I've ever tasted."""


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Start learning with our library of video tutorials taught by experts. Get started
Sort, adjust, upload, and get back to shooting.
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Passions2007 | TV Show
Perhaps the wildest soap since `Dark Shadows' takes place in the seldom harmonious Harmony, where the occult meets an array of conflicts between the wealthy Cranes and the salty Lopez-Fitzgeralds. Throw in a centuries-old witch, an orangutan nurse, one nev (more…)
Premiered: September 17, 2007
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I feel like I am already drawn to the miniatures so the Ballon Buster preview look great.
Do you know if Balloon Busters will stand on its own as game, I now have Famous Aces, or will I need more?
What is Burning Drachens like?
Do the solo scenarios have anti-air fire to challenge you?
It is just the plane against the Balloon?
I am in dark regarding this era/type of combat so any info/and your impressions/experiences with BD are appreciated.


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ARI 50th Anniversary ARI's 50 Years of Progress
by Dana Chase, Jr., editorial director
The Air-Conditioning and Refrigeration Institute (ARI) was formed as a result of the merger of the Refrigeration Equipment Manufacturers Association (REMA) and the Air-Conditioning and Refrigeration Machinery Association (ACRMA). This merger was approved by the directors of both associations at a meeting held in Hot Springs, VA, U.S. on March 29, 1953. The merger was then officially approved by the members of both associations by mail ballot.
The 8th All Industry Refrigeration and Air-Conditioning Exposition was then held at the Cleveland Public Auditorium on Nov. 9-12, 1953. This exposition was the first to be sponsored by the Air-Conditioning and Refrigeration Institute (ARI).
The exhibition consisted of 62,500 sq ft of exhibit space. It was attended by 15,000 visitors. Fifty years later, at the 2003 AHR Expo in Chicago, IL, U.S., there were 1,860 exhibiting companies showing thousands of new and up-graded products using more than 400,000 sq ft of exhibit space, with an attendance of more than 58,000.
We are pleased to say that our publication, APPLIANCE magazine, has been able to serve ARI and its many members since ARI's inception. Our publication covered the merger meeting in March of 1953 and the first all industry expo sponsored by ARI held in November1953. Our staff has attended the ARI Annual Meetings and the expositions ever since.
HVAC/R executives attending the kick-off breakfast at the ARI-sponsored Exposition in Cleveland in November 1953.
In a statement published in Koldfax, ARI's monthly publication, in July 1953, George S. Jones, Jr., ARI managing director, stated "Since May 1, 10 new members have been added to our rolls, and all in all, we are off to a good start. Morale here at headquarters is high, and we are all looking forward to being of increased service to our members. With your help, I am sure ARI will be an important department of your company."
The March 2003 issue of Koldfax included the following statement, "In the 5 decades since the above was written, ARI has been fortunate in the selection of its leadership, chairmen, presidents, officers, directors and staff. ARI's future is as bright, if not brighter, than the future seen by ARI's founders."
A few highlights of ARI's 50 years of service to the industry include:
1953 - Two associations, REMA and ACRMA, unite to become the Air-Conditioning and Refrigeration Institute on April 23. REMAKoldfax became ARIKoldfax, with the first issue published in July 1953.
1958 - First Standard for heat pumps is published. ARI announces new certification program for unitary air-conditioners. ARI seal for unitary air-conditioning equipment is introduced.
1962 - Certification program begins for unitary heat pumps.
1964 - First sound standard is approved.
1972 - ARI and ASHRAE combine forces for the first Combined Industry Expo in New Orleans, LA, U.S.
1979 - First ARI textbook is published: "Refrigeration and Air-Conditioning."
1986 - Air-Conditioning joins the list of inventions immortalized in the National Inventors Hall of Fame. ARI endorses federal minimum efficiency standards for residential-type central air-conditioning and heat pump systems.
1988 - U.S. Senate approves Montreal Protocol for Substances that Deplete the Ozone Layer.
1992 - First meeting of the International Council of Air-Conditioning and Refrigeration Manufacturers Association (ICARMA) is held.
1993 - With publication of the Directory of Reclaimed Refrigerant, ARI launches its 19th product certification program.
1995 - ARI launches its "CoolNet" web site, www.ari.org. Refrigerant Reclaimers forms a new product section.
1998 - Research for the 21st Century, a multi-year, million-dollar research program for air-conditioning and refrigeration equipment begins.
2000 - ARI welcomed the Commercial Refrigerator Manufacturers Division (CRMD) as well as the 24th product section for manufacturers of single package vertical units.
2002 - Heat Pump Pool and Spa Heaters becomes ARI's 25th product section.
2003 - ARI sets the standard with 50 years of industry excellence. The industry celebrates the introduction of air-conditioning by Willis Carrier.
Dana Chase Publications and the entire Appliance Magazine staff salute ARI on its 50th Anniversary. We look forward to continuing to serve ARI, its staff, and its membership.
Daily News
Dec 22, 2014: Whirlpool headquarters improvements start a new phase Dec 22, 2014: DOE's Building Technologies Office releases Roadmap for Emerging HVAC Technologies Dec 22, 2014: Variable-speed circulation pump enables new Miele lab washers Dec 22, 2014: The latest retail data breach: Staples Dec 22, 2014: Consumer Spending Index is at its highest point of the year
More Daily News>>
November 2014: Appliance Magazine Market Insight Annual Subscriptions November 2014: U.S. Appliance Industry: Market Value, Life Expectancy & Replacement Picture 2014 October 2014: Portrait of the European Appliance Industry September 2014: Appliance Industry Focus: HVAC


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This is a syndicated post from LifeSiteNews.com Latest Headlines. [Read the original article...]
by Calvin Freiburger January 7, 2014 (LiveActionNews) – Back in November, we discussed troubling signs that Wisconsin Republican leaders were angling to ditch two pieces of pro-life legislation for fear that the state's abortion champions would blow a gasket over them. Senate Majority Leader Scott Fitzgerald attempted… (116)


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CYBER MONDAY SALE Pine Tar Press Hat Just $5
Help support our site by purchasing a Pine Tar Press Hat. Khaki in color and adjustable these hats are a great look for adults and children.
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