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23.02.2012 / Arts & Culture
The sci-fi revival
While Star Wars by George Lucas hits the theatres once again in its brand new 3D version, in Hollywood the sequel to the first Star Trek movie by J.J. Abrams is being filmed. In the meantime, rumors are spreading that a new tv series based on the Enterprise space voyages will soon be released…
The Star Wars machine nevers seems to stop: after the comeback of the original trilogy some ten years ago, soon followed by the "prequel trilogy", in the latest weeks the first episode of the new trilogy, The Phantom Menace, has been hitting the theatres again after a sparkling 3D restyling.
The fact that George Lucas had been having this in mind for quite a long time is no mystery: ever since 2005, the father of Star Wars has been thinking of producing a new 3D version. Yet, the real mainspring was the huge success of Avatar.
Phantom Menace – the first chapter of the saga, although probably not the most loved by fans – should be followed by the 3D launch of the other two episodes, with a one-year interval between each other.
And good news are coming even for those who prefer the space travels of Enterprise to the adventures of Jedi knights.
Last January, the filming of the first Star Trek Movie's sequel finally started: after the 2009 reboot movie, J.J. Abrams (Lost, Fringe, Super 8) was confirmed as the film's director.
This time, though, Lost's co-creator Demon Lindelof will be joining the writing team; besides, according to some unconfirmed reports, the cast might feature Benedict Cumberbatch, the protagonist of BBC's Sherlock Holmes, starring as a villain.
But there's more to look forward to for die hard Star Trek fans: rumors have it that a brand new TV series directed by X-Men's Bryan Singer might soon be released.
After "barely" seven years from the last Star Trek TV series (Enterprise), the many petitions and fanfictions finally seem to have hit home.

subset: commoncrawl


text: The clitoris has been dismissed, undervalued, unexplored, and misunderstood for hundreds of years, but the truth is out there, and internationally celebrated sex educator Rebecca Chalker has found it. In The Clitoral Truth, Chalker offers an in-depth exploration of women's genital anatomy and sexual response.Women readers everywhere — be they straight, gay, or bisexual — will learn about the countless sexual sensations and discover how to enhance their sexual responses in a more concrete way than ever before. Enhanced with personal accounts, comprehensive illustrations, and a thorough appendix of female sexuality resources, this book helps women and their partners understand and expand their sexual potential and work toward becoming independent sexual beings.


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Why me? I continue to experience hardship after hardships and for many yrs I have asked myself why do I have to suffer and deal with things in life that can be so unpleasant. Many times it seems like my life has 'fallen' apart, I get down on myself, end up for moments being consumed by guilt, fear, anxiety of who I am, and self pity for lifes situations, but as my awareness grows I'm learning to maintain something that defeats all of that, service to creation, service to cocreation and a foundation that doesn't 'crumble'.
Ive come to start learning that when my life feels like its falling apart, I'm only shedding another layer of my ego driven 'self service mode'. This sounds so simple, but to maintain this thought process is evergoing, when I am in service to others and creation, my life is good, but it is easy to fall out of and start living only for myself.
I go indepth contemplating this because I believe many people end up beating themselves up over things they are not entirely in control of, there are natural laws of the truth, that cannot be destroyed within us or outside of ourselves yet our perceptions soemtimes have us thinking that we are victims of the world, when we are often times the persecutor. It is easy for us to forget about free will, free will of what our thoughts create for us, I'm starting to believe pain and suffering are more of an illusion than I had ever known before. That in my life I will experience heaven and hell, and more than once. well thats my thought on the day anyways.


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Barclays Premier League Advert Song
Last year I announced a very exciting bit of news! Now, almost 6 months down the line I can't believe how much success and praise … Read the rest
Last year I announced a very exciting bit of news! Now, almost 6 months down the line I can't believe how much success and praise … Read the rest
Hello, What a whirlwind the last few weeks have been. A few weekends ago my friend Olly asked me to sing a vocal to pitch … Read the rest
One of my favourite music blogs Instrumentali wrote a lovely piece about yours truly. Read it HERE… x
Thank you to the lovely people at PRS for featuring me for their 'In Session' section! I did a performance of 'Granny's House' in a … Read the rest
So, next weekend I am going on a proper sunshine holiday to Greece! I am not used to going to the sunshine and escaping with … Read the rest
Hello! It is time to post the finished 'Village Kids' video! My Spring tour has sadly come to a close. I had such an amazing … Read the rest
Hello! Lots of exciting things happening with Blue Rose Code! (the band I sing backing vocals for) Not only has the album, 'North Ten', which we recorded last … Read the rest
Hello, To follow on from my previous post about James Yuill's Pledge Music campaign…the album has now been released! My very own copy was hand … Read the rest
Hello, Last week I went over to James Yuill's house to film acoustic versions of a couple of songs from his last album Movement in … Read the rest
I met Joseph Eckworth whilst volunteering at the East End Film Festival in 2011. He told me about what he did and I told him … Read the rest
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Eve was amongst those on hand as Playstation 2 hosted the Movieline Young Hollywood Awards After-Party on Sunday (May 4) in Los Angeles. Check out pictures at FilmMagic (page1 / page2).
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Ultimate Frozen Citrus Pie
by Robin Miller in Uncategorized, June 17, 2012Hot days call for frozen pies. Cool, creamy and smooth — they're like instant air conditioning for your mouth. When I was little, my grandmother lived in the Florida Keys and I visited every summer. The best memories I have include cooling off in the crystal clear Atlantic and taking heaping spoonfuls of her velvety key lime pie.
My grandma had key limes growing in her backyard, so making pies was a breeze (a very warm breeze, but a breeze nonetheless). For those of you without the green gems in your market, I've got the perfect solution. I've made the pie countless ways and discovered that you can make it with ANY citrus juice and zest. Pick your favorite – lemon, lime, orange, grapefruit – add a few simple ingredients, and you're in frozen pie heaven.
My pie recipe below is unique because I actually use a muffin tin to create 8 mini pies. Perfect for eating out of your hand (and for keeping extras in the freezer)!
Suggestion: When making the pie with orange juice, add 1/2 teaspoon vanilla extract if you want the pie to taste like a creamsicle.
Frozen Lime Pie Cups
16 graham cracker squares
2 tablespoons light butter or margarine, melted
8-ounce can fat-free sweetened condensed milk
1/3 cup fresh lime juice
2 teaspoons finely grated lime zest
8-ounce tub frozen light non-dairy whipped topping, thawed according to package directions
Preheat oven to 400 degrees.
Place graham cracker squares in a food processor and process until finely ground. Add melted butter and process until blended.
Line 8 muffin cups with paper liners. Spoon graham cracker mixture into the bottom of each paper liner (about 1 1/2 tablespoons per muffin cup). Press down to form a firm crust. Bake 8 minutes, until crisp.
Meanwhile, in a large bowl, whisk together condensed milk, lime juice and lime zest. Fold in whipped topping. Spoon mixture into prepared muffin cups (there's enough filling to create nice, high pies). Freeze until firm.
Serves 8
Nutrition Info Per Serving (serving size: 1 pie)
Calories: 250
Total Fat: 6 grams
Saturated Fat: 4 grams
Total Carbohydrate: 43 grams
Sugars: 35 grams
Protein: 5 grams
Sodium: 169 milligrams
Cholesterol: 7 milligrams
Fiber: 1 gram
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More Information for STANDARD MOTOR PRODUCTS DL135L
Point to Zoom
Intermotor; Chrome; Ignition Lock Cylinder w/ 2 Keys
Standard is proud to offer the finest import line in the business; Genuine Intermotor(TM) our trusted import brand. The Intermotor(TM) brand of engine management parts has long been recognized as a leader in the import market abroad. Based in Europe, Intermotor(TM) is a basic manufacturer and renowned supplier to many import programs.
The Intermotor(TM) brand has built its reputation by engineering and distributing a full line of genuine import parts; parts that are unrivalled for quality, original look, fit, form and function, as well as coverage.
We have made the Genuine Intermotor(TM) brand available to the U.S. aftermarket to help Standard customers address their import needs in this complex and competitive market segment. The Intermotor(TM) line is a professional quality, competitively priced line meeting stringent look, fit, form and function criteria.
Part Finish
Alternate/OEM Part Number(s): 757411420, 757412530
STANDARD MOTOR PRODUCTS Warranty Information3 years/36,000 miles. Ignition Control modules (ICM) and ProSeries wire sets- Five years/50,000 miles. Remanufactured electronic products and engine control modules - 12 month/unlimited miles. Return & rebuild parts have same warranty as new parts. Premium wire sets - Limited lifetime. T-Series parts - 12 months.
Warranty Details


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can somebody know how to root lenovo s890.?
the recovery is in chinese language i can't flash any rom..
can somebody know how to root lenovo s890.?
the recovery is in chinese language i can't flash any rom..
we're on the same dilemma sir.. I want to root the phone para matransfer ko apps and data galing sa note to s890.. may nakita ako sa russian forums http://lenovo-forums.ru/topic/561-%D...F-lenovo-s890/ pero medyo complicated..
I've also tried this link http://www.needrom.com/mobile/lenovo.../#comment-2404 and this http://askhideki.com/how-to-root-any...ndroid-ics-jb/ to no avail.. medyo may potential ang second link pero i cant get the phone to reboot while connected pa ang phone sa pc..
pano magiging english yung recovery ng phone.?
no idea tol.. saan mo binili s890 mo? authorized distributor kasi sa akin kaya english na..
sa sm batangas ko nabili..kung english ang recovery ng sayo e di madali lang i-root yan..
english ang recovery ko.. any tip how to root?
Just bought a S890, it works fine but I have been having problems with storage space. I keep getting notifications that storage space is running out causing some functions, such as emails to stop. Do you guys get this as well? Does anyone know how to remedy this or are we stuck with this limitation?
what happened to my lenovo s890?


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You are here: Main / Customer Services / Public Communications Division / 2007 / Mayor Proposes Creating Department Of Emergency Management |
FOR IMMEDIATE RELEASE February 6, 2007 Release No. M-14-07 MAYOR PROPOSES CREATINGDEPARTMENT OF EMERGENCY MANAGEMENT Mayor Mufi Hannemann announced today that he is proposing to elevate the Oahu Civil Defense Agency into a full-fledged City department, to be called the Department of Emergency Management. "Since the creation of the federal Department of Homeland Security, the Oahu Civil Defense Agency has had an expanded role in the administration and oversight of several federal programs," said Hannemann. "The proposed reorganization reflects those increased responsibilities and the reality of the larger role that this department plays in protecting the public." The new Department of Emergency Management will be responsible for coordinating all disaster mitigation, preparedness, response, and recovery activity on Hannemann said, "The Oahu Civil Defense Agency has done a fine job handling a series of emergencies over the past two years. Those include the flooding last February and March, the October 15 earthquake and blackout, the November 1 Nuuanu Pali landslide, the November 15 and January 12 tsunami alerts, and more. "However, as I said in my State-of-the-City speech last year, we need a cabinet-level body to replace the Oahu Civil Defense Agency and help lead what's being called the 'Long War' against terrorism, as well as pandemics and natural and man-made disasters in the post 9/11 world," Hannemann said. " Oahu Civil Defense is headed by an administrator. The top person in the new department will be a director, with civil service protection, as prescribed by state law. The director will join other directors of City departments and first-response agencies as a full member of the mayor's cabinet. The Oahu Civil Defense Agency currently has a staff of nine fulltime employees and a budget of less than $900,000. A proposal for a modest increase in the staff and budget of the new department is expected when the mayor submits his budget to the City Council in a few weeks. "The term 'civil defense' dates back more than a half-century," said Hannemann. "What the dedicated individuals of the Oahu Civil Defense Agency already do encompasses far more than that." The mayor noted that it is the City and its police, firefighters, emergency medical personnel, bus workers and road crews that respond to emergencies. "We are the ones on the firing line, the first responders as well as the first preventers," Hannemann said. "Public safety remains the City's first priority and responsibility." The City held its Poi Bowl exercise last summer to test its tactical interoperable communications plan, which allows emergency responders to communicate directly with each other. The Hannemann administration has begun replacing or modernizing 24 of the City's communications towers after years of neglect. The "As my colleagues at the U.S. Conference of Mayors so aptly pointed out: Before we can have homeland security, we must have hometown security," Hannemann said. -30- Contact: Bill Brennan, 527-6928 Mark Matsunaga, 527-5767 |
Tuesday, February 06, 2007 |


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NEA National Heritage Fellowships ConcertFriday, September 23, 2011 at 8:00 PMGeneral Admission Music Center
Presented by Strathmore and the National Endowment for the Arts
Ten of our nations master artists take the stage in this celebration of the 2011 National Endowment for the Arts National Heritage Fellows.
From the vibrant suits and rocking music of Mardi Gras Indian Chief Bo Dollis to the masterful choreography and rhythmic drum beats of the San Jose Taiko, this concert will spotlight our countrys diverse traditional arts heritage. Nick Spitzer, host of public radios American Routes, will emcee this evening of conversations, demonstrations, and performances. Photo of Bo Dollis above by Derek S. Bridges.
The 2011 NEA National Heritage Fellows are: Laverne Brackens, quilter, Fairfield, TX Bo Dollis, Mardi Gras Indian Chief, New Orleans, LA Roy and PJ Hirabayashi, taiko drum leaders, San Jose, CA Ledward Kaapana, ukulele and slack key guitarist, Kaneohe, HI Frank Newsome, Old Regular Baptist singer, Haysi, VA Carlinhos Pandeiro de Ouro, pandeiro player and percussionist, Los Angeles, CA Warner Williams, Piedmont blues songster, Gaithersburg, MD Yuri Yunakov, Bulgarian saxophonist, Bloomfield, NJ
2011 Best Lomax Hawes Award Jim Griffith, folklorist, Tucson, AZ
For more information about the 2011 National Heritage Fellowships, visit arts.gov.
IMPORTANT TICKET INFORMATION Tickets are general admission. Tickets are valid until 15 minutes prior to the performance (7:45 PM), at which time all unclaimed tickets become null and void and any remaining seats will be filled in with guests in the stand-by line. Please return any tickets that will not be used to the Strathmore Ticket Office in advance of the performance so that they may be redistributed.
STAND-BY LINE For individuals unable to secure advanced tickets, a stand-by line begins at 7PM, outside the Music Center the evening of the performance. No line may form before the designated time. At 7:45 PM all tickets distributed in advance become null and void and patrons in the stand-by line will be allowed entry subject to available seating.
PLEASE NOTE Advanced tickets for this concert have all been distributed, however, there will be seating available beginning 15 minutes before curtain for those in the Stand-By Line. The NEA strongly encourages those without tickets to arrive early.


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Maybe now he'll stop being cursed for using drugs he didn't use
I'm glad to hear Gary Matthews Jr. has denied using a drug for which he seems to have had a prescription. To be accused by anonymous government agents of the legal use of a drug that wasn't banned by baseball at the time one is alleged to have used it is a very serious thing for a ballplayer, but Matthews has gone out of his way to put the past behind him. Hopefully Angels fans can now stop cursing Matthews for using drugs he didn't use, and instead put their energies into cursing him for soaking up at-bats while being the team's fifth- or sixth-best outfielder.
As a baseball fan and an Angels paritsan, I am relieved to hear Gary Matthews, Jr. make that statement. This lets spring become about the possibilities of triumph instead of the inevitabilities of depositions. Let's play ball!
Now, back to the original question: What punishment is appropriate for performance-enhancing drugs?
Take the 'guarantee' out of contracts
"If you had a pill that would guarantee a pitcher twenty wins, but might take five years off his life, he'd take it." -- Jim Bouton, Ball Four (1971)
Anyone familiar with the words of Jim Bouton should not be too surprised by performance enhancers. We don't know if, when a favorite mid-century baseball player passes away, whether heavy use of greenies played a role. Speed could be creepier and harsher on the body than some of the steroids out there. No telling if the deadball era was because amped infielders of later generations got to the ball so much faster despite having not slept the entire roadtrip.
Since the temptation to try something that promises a three-hour high and whose consequences are "a long way away" arises in the average 15-year old, adding in the competitive will, the quest for glory and the chance to financially set one's family up for life will outweigh the negative unproven percentages of a distant future.
A few years back, I read that first baseman Wally Joyner admitted to having tried PEDs for a week in 1998 before flushing them away in remorse. A star at Brigham Young University, Joyner was the paragon of wholesomeness as a player for the then-California Angels in the 1980s. If we had lost Wally -- if even for a week -- we'd have lost the war.
The punishments for drugs in professional sports have been, historically, laughable. Pitcher Steve Howe had a half-dozen lifetime suspensions and died tragically last year at 48 with methamphetamine in his system. Marijuana is not currently banned at all. Want to make a libertarian baseball fan howl? Mention the bag of pot found by pitcher Darryl Kile's bedside when his body was discovered in a Chicago hotel.
Punshment considerations have to be in the context of how the offending player has negatively impacted the game's integrity. Does this affect a particular team's branding? Did this player take the job of someone else on the roster? The MLB Players Union is notoriously star-oriented and its advocacy of privacy privileges has cost many of its qualified members substantial salary as their jobs have been taken by their "union brothers" on the juice. The simplest punishment would be that players who are caught involved in banned substances and illegal drugs, be they recreational or performance enhancing, lose the right to have a guaranteed contract.


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I am quite new to creating websites to the net. I have built a web site in fusion 7 and i am wondering where to publish it. Do i publish to home, index, default as it gives me these options?
currently i have it published to home and index and it shows both on my server is this a problem?
Hope some one can help,


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What is the Splitter Made From?
When the Car of Tomorrow was first introduced, there were a lot of concerns about whether it would stand up to short-track and road-course racing, but the last few CoT races have borne out the assertions of NASCAR researchers that the splitter is more than durable enough.
The wing on the Car of Tomorrow is made of carbon fiber composite, a material that has been used in motorsports for some time; however, the splitter is made of a new material that is cheaper and – as has been proven a couple of times now – plenty strong.
The graphite form of carbon is made up of sheets of carbon atoms arranged in a hexagonal pattern as shown below. Graphite isn't very strong because the bonds within the planes are strong, but the bonds between planes are weak. Graphite shears easily, which means that it is easy to separate the planes. The ability to separate the planes makes graphite a good lubricant. A layer of graphite that is only one atom thick is called graphene. There is a lot of interest in graphene because electrons behave very differently in graphene than in other forms of carbon. Graphite is not an ideal material for structures because it is weak; however, if you fold and interlock the sheets, the resulting fibers have exceptional strength.
Graphite is relatively cheap, but carbon fiber is not because the process necessary to make carbon fibers is complex and requires a lot of time. The process starts with a carbon-containing polymer (chain of molecules) like polyacrylonitrile (PAN). The polymers are heated under an increasing series of temperatures that cause most of the non-carbon atoms to evaporate and help the remaining carbon atoms form a carbon fiber. Even though the fibers are mostly carbon at this point, they don't have either exceptional strength or elasticity without further processing. The fibers are heated at temperatures ranging from 1500 °C – 3000 °C, usually in the presence of a carbon-containing gas.
A composite is a material made of two different components. The composite has properties different from either of the constituent materials–and hopefully better than either. Carbon fibers are strong and they can be woven into cloth, but they need some help before they can be used in a splitter.
Carbon fiber composite is made by embedding carbon fibers in another material. For motorsports, the second material is most often a resin or epoxy. (Glass fibers and resin make the composite material fiberglass, which is similar to carbon fiber composite, but heavier and usually not as strong.) Carbon fiber composites are formed by layering carbon fiber fabric or threads in a mold and saturating them with epoxy. The epoxy dries and holds the fibers together, forming a strong piece. Sometimes other fibers, like Kevlar, may be used along with the carbon fiber. Carbon fibers can be used to reinforce metal or even graphite, which is the material used for the space shuttle's nose cone.
Carbon fiber composites are very strong, but also lightweight. Carbon fiber composites are used in applications such as aircraft, bikes, the monocoques of Formula One cars, boats, golf clubs, and tennis racquets. The combination of light weight and strength makes it an ideal material for aircraft: The Boeing 787 "Dreamliner" will be about half carbon fiber composite.
Making carbon fiber composites is inherently expensive because the process takes a long time and has to be carefully controlled. In the last few years, there has been an additional problem: There is so much demand – mostly from the aerospace and military industries – that there is a shortage of carbon fiber, which has driven up the price even further. The cost of carbon fiber and resin runs four to six times the cost of aluminum.
The shortage has spurred scientists to develop alternative materials. One you may have heard about is the carbon nanotube, which is a graphene sheet rolled up into one or more tubes. Nanotubes have diameters about a millionth of a meter in diameter and they tend to be pretty short; however, researchers have developed ways to 'spin' carbon nanotubes into fibers. Despite these advances, nanotubes are available in fairly small quantities and they are pretty expensive at this point, which restricts their use to smaller items like tennis racquets and golf clubs.
Although the rear wing is made of carbon fiber composite, the splitter is made of a new material called Tegris created by Milliken & Company. The material originally was called MFT, which stands for Mouldable Fabric Technology, but the company re-branded it this year. The word Tegris comes from a Greek word meaning "you are protected" and reflects the material's applications in shielding and armor. Tegris is made using polypropylene-based tapes that feature a very strong center core sandwiched by a lower-melt polypropylene co-polymer, as shown in the diagram below.
The polypropylene structure is co-extruded as a film, which is then slit into tapes and drawn (pulled on) to impart stiffness. The tape yarn is woven into a fabric and the splitter made by pressure thermoforming, which is a fancy way of saying that the materials are pressed together and heated to form a single piece. The outside layers melt together, playing the same role that the epoxy or resin plays in a carbon-fiber composite, while the strong core serves as reinforcement. The thicker the part, the more layers of fabric have to be stacked. For the NASCAR splitter, 100 layers of fabric are stacked and pressed together at very high pressure, then cut using water jets. If you look at a splitter, you'll notice it has a woven appearance due to the fabric from which it is made.
Tegris is not as light or as stiff as carbon fiber composite; however, it has about 70% of the strength of carbon fiber composite and–most importantly to NASCAR–it is only about 10% of the cost of carbon fiber. Tegris also is fully recyclable, unlike carbon fiber composites. One of the most important characteristics of Tegris is that it doesn't splinter when it breaks, which prevents having sharp pieces of splitter lying on the track after a wreck. Tegris
The splitter's performance has impressed some pretty demanding drivers. Jeff Burton said, "I think the splitter is not as big of an issue as we believed it would be. The splitter has proven to be an extremely durable piece of material." The main complaint at Richmond seemed to be that the splitter picked up clumps of grass when it runs through the infield.
The solution, of course, is to keep the car on the track and not in the grass. Although NASCAR designed it to be durable, the new car wasn't designed for off-roading.
Thanks to Dr. Heather Hayes at Milliken & Company for her assistance with this entry.


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Last week I got a series of great questions from a high school senior looking into Butler's dance major. I thought I would answer them here on the blog so other prospective students can see and comment!
Q: Is Butler's dance program based in classical ballet? Most programs seem to be modern emphasis.
A: Yes, the dance department is grounded in classical ballet. I was struck by the scarcity of options for a serious classical ballet, liberal arts program when I was looking for schools four years ago. I take a ballet technique class five days a week, plus pointe, classical variations, and classical partnering.
Q: What other techniques are you learning at Butler?
A: The semester counts here are out of seven, since I am taking my seventh of eight semesters. I have studied jazz (4 semesters), modern (7), contemporary partnering (1), Slavic character (1), Spanish character (1), and improvisation (1).
In less technical-movement-based classes, I've studied: Laban Movement Analysis, Teaching Analysis of Classical Ballet (of Jazz and of Modern are also offered), Body Placement (a sort of Pilates-nutrition-anatomy mishmash), and Choreography.
On the purely academic front, the Dance Department offers/requires: Masterworks of Dance, a history of music class, Music Theory for Dance, Design and Construction of Dance Costumes, Dance History, and Theory and Philosophy of Dance. Other related requirements include an acting class, piano, and voice.
Q: Anything you think would be helpful…
A: This senior mentioned double majoring, which I am doing with great difficulty. If you want to double major, my advice is to be realistic and to become intimate with the requirements of both departments and with the colleges of each department. The trouble I've run into personally is the language requirement demanded by the College of Liberal Arts and Sciences (for my English Literature major) — though it's not required by the Jordan College of Fine Arts (the college of my primary major in Dance Performance). Look carefully at all your requirements and do the credit-hour math beforehand. You might, as this senior wisely mentioned, have to stay an extra summer or semester to finish.
Q: I live in Georgia, so scheduling a visit is tough. Can you give me some pointers?
A: Here are some questions you might want to consider before flying/driving to Indianapolis if you are from out of state or looking at the dance major:
– Do you want a liberal arts environment (versus a conservatory)?
– Do you want a program based in classical ballet?
– Are you open to learning all sorts of other techniques?
– Does Butler offer the classes you want, both in and outside the dance major? (Which you can check here…)
– Could you live in Indianapolis? Could you fly/drive a substantial distance for the holidays?
As I told this senior, if you have any other questions you want answered about Butler University, don't hesitate to ask! If I don't know the answer, I can find someone who does and get that information to you as you begin your college decision process. You might also like to peruse the departmental requirements or the Jordan College of Fine Arts Facebook page.


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I turned down a chance to do some red carpet stuff at the UK Iron Man premiere last night.
Seemed like a good idea at the time…
Now more people have seen it I'll find out exactly when I can start talking about it.
It would be nice to tell you guys that it fucking rocks, without Paramount punching me in the throat.


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Current Time
Santa Fe , New Mexico
Tel: 505 982 6297
Concierge.com's insider take:
This place follows the credo (one that came relatively late to these parts) of everything local and seasonal. Owner and chef Brian Knox changes the menu every few days to keep up with the supply—which he cooks in an open kitchen. A spicy, braised smoked shoulder of lamb with chard is one such dish; appetizers will include heirloom tomatoes every which way, when they're available. His ideas are as simple and pleasing as the decor in this spare, clean room. With only 12 interior tables (and an additional dozen on the patio), reservations are strongly advised.
Open Tuesdays and Saturdays 5:30 to 9 pm; Wednesdays, Thursdays, and Fridays noon to 2 pm and 5:30 to 9 pm.
User Reviews
write a review ›BEEN HERE? TELL US WHAT YOU THINK
Be the first to write a review of Aqua Santa and share your tips with the Concierge.com community.


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Don't think they are going to make it
My first attempt at spinach and broccoli seedlings failed. They are now laying over and look like they are taking their last breaths. Will try again later. First, I have to get to wal-mart as I saw they had broccoli plants for sale. Oh well, will try again....
Used the 72 count tray from Wal Mart where you soak the disk and it swells up. Soaked them good, then poured off excess water. Later put seeds in.
Been keeping them in the utility room at around 65 degrees under my 14 inch plant light from Lowes. Last two days I've put them on the front porch in the real sun. They looked bad yesterday and today they are laying over and the stems look like they are about half as thick as they once were.
I had to look up damping off. I understand it is where they don't get good circulation. I've moved these plants and watched them like a brand new puppy. Assuming they are going down, I watered them tonight. I've had other plants wilt and with water they came right back, even though I don't think this is the problem.
I'm just glad walmart has broccoli plants, I saw them today.
Any special tricks to broccoli? Do you think I can plant them this week or weekend?
It's not too late for broccoli for most of Oklahoma. You don't say what zone you are in. I planted mine last Sunday on a warm bench and they came up Friday and Saturday. As I have mentioned before broccoli cannot take as much abuse as its cousin cabbage. It can't get as cold or as dry or as root bound and still produce. I usually plant mine a week earlier than I did this year and grow them for six weeks, putting them into the ground after April 1st. I know that broccoli plants are available big enough to plant across much of Oklahoma right now, but in the past when I planted purchased plants they almost always buttonheaded on me. If they weren't rootbound in the pots, they were exposed to too cold temps. By experimentation I learned to grow them myself and put them into the ground later then recommended--and I get dinner plate size heads, providing I plant short DTM varieties. I usually rip my plants out after the big harvest Memorial Day weekend.
Now concerning what went wrong with yours, I wonder if you overwatered them. Or perhaps gave them too strong sun at too early a stage in their tender lives. Either of these conditions will ruin them. I wait until mine are 4 weeks old to begin hardening them off. Then into the ground at six weeks, sometimes seven, depending on weather. I give them a drink of compost "tea" on transplanting to get them started. Good luck.
Did you just set them outside in direct sun and leave them? When you harden plants off, I like to put them in a shaded location first and then gradually introduce them to sun and just an hour at first and increase the length over the days. If it was too much sun though you would get some burned (white) looking leaves. Whatever, you just ease then into the great outdoors at first.
Just a thought.
They were starting to die before I put them in the sun. And it was kind of a shady day with very little direct sunlight.
Can I pull the seedlings out of the little pots and reuse the pots or will they have some sort of bacteria? or something that will kill any future attempts?
The seedlings are about the size of what you would see on the salad bar, very small and delicate.
I'm going to write a very long and detailed response and it includes everything I wish I had known about growing from seeds indoors back when I first started doing it. In the coming weeks, as folks experience damping off, I'll refer them back to this detailed answer and won't have to type it all over again.
DAMPING OFF: First, to address the issue of damping off. Your description of the stems looking about half the size of what they once were is consistent with damping off. It is a fungal disease (actually, there are several different fungal diseases all classified as damping off) and once plants are infected with it, death is all but certain. Even if you miraculously nurse any of the seedlings back to health, both they and their peat pellet are infected with the fungal disease and they can die next week or next month or whatever. I seldom have damping off issues (because I've learned how to mostly avoid it) but when I do, I toss all the soil-less seed-starting mix and clean the flat with a water/bleach mix that is 90% water and 10% bleach. If you have handled the peat pellets or flats with gardening gloves, bleach them too. If you used a clear germination dome, bleach it.
WHY DAMPING OFF OCCURS: To avoid repeating this experience, you have to understand what caused it, and the easy explanation is that damping off most often occurs when you keep your sterile, seed-less starting mix too damp and especially if you use peat pellets. I have found that what you "need" in order to "create" damping off is: a starter flat with a clear germination dome + peat pellets + seeds + water. Sadly, these are also what most people use to start seeds. What an odd paradox it is.
PEAT PELLETS VS. A SOIL-LESS MIX: Peat pellets are horrible in the hands of inexperienced persons and the way we use them in this country is all wrong. We 'let' beginners use peat pellets when it ought to be the other way around. You shouldn't use peat pellets until you're an experienced seed-starter.
UNFAIR TO SEED-STARTING NEWBIES: Most people who are starting seeds indoors for the first time in their lives buy the little Jiffy seed-starting flats with the clear dome and, of course, the compressed peat pellets. The problem with the pellets is that they are very dry and it takes a LOT of water to get them to plump up. You plump up the pellets, immediately sow your seeds, put the germination dome on top, and start waiting and watching for sprouts. And, because you want to be a successful gardener, you keep those pellets watered really well, so they stay wet---usually way too wet. Unfortunately, the spores that cause damping off are waiting and watching too, and the perpetually soggy pellets are an ideal environment for them.
Peat pellets, which also tend to be a bit too acidic, hold water a long time and that leads to the fungal diseases. If you ever let them get too dry, it is hard to rewet them again so you have to totally soak them again and that also leads to damping off and the death of your seedlings. Combine that with the fact that most seed-starting newbies overwater their seedlings and peat pellets are an invitation to disaster.
USE A STERILE SOIL-LESS MIX INSTEAD: If I were a seed-starting newbie, I'd avoid peat pellets at all cost. Instead, purchase a bag of seed-starting mix and use it. Professionals and serious hobby gardeners prefer Pro-Mix or Metro Mix or something similar, which you purchase in big bales at a high price. For regular home gardeners, you can buy Jiffy-Mix in stores like Wal-Mart or Lowe's or Home Depot for a couple of bucks. Jiffy Mix is a combination of spaghum peat moss and vermiculite in about a 50-50 mix. It usually has a little lime added for pH (because peat tends to be acidic and acidity encourages damping off) and an organic wetting agent (something similar to soap).
HOW TO USE A STERILE SEED-LESS SEED-STARTING MIX: Clean your starter flats with a water (90%)/bleach (10%) solution. If using plastic-six packs or 72-cell inserts, clean them the same way and do the same with a germination dome.
Open your bag of seed-starting mix and add water to the bag itself. Wearing latex gloves to protect your hands from the risk of infection, mix together the mix and water until the mix is nice and moist. Don't add too much water or your mix will be too wet and you'll be on the road to growing fungal diseases in your flats. Once the mix is nice and moist, add it to your sterile flats and follow the directions on the back of the Jiffy Mix bag to start your seeds.
Avoid overwatering like the plague. If you overwater, the odds of having damping off skyrocket even if you do everything else "right".
If you use a germination dome, and I don't/won't but you can if you choose, be sure to remove it the very minute the first sprouts break through the soil. If you leave it on after that point, your seedlings will be much more likely to contract damping off. Don't leave it on until after 'all' the seedlings have sprouted.
Dorothy already told you what you need to know about starting broccoli. I started my seeds about the same time Dorothy did and I have no intention of putting my plants in the ground for at least another 3 or 4 weeks. Planting broccoli too early is an invitation to disaster with our March weather.
What you need to understand about broccoli and all our cool-season plants is that they are biennials, meaning they make vegetative growth the first season, then they go dormant, and they after they start growing again in their second season, they form seed. We refer to this as bolting. Bolting ends your chance of getting an edible crop.
Normally, with broccoli, the plants never make it to that second season because we harvest their flower heads before they bloom. However, if certain weather conditions occur after broccoli plants are transplanted into the ground, then the growth of the broccoli plants stall and this is, essentially, dormancy for them. When they start regrowing, they are ready to set seed...and they often do it quickly, long before the heads are large enough to harvest.
When you purchase broccoli plants at the store, they often are fairly large and are close to being large enough to bolt if exposed to cold weather for a period of time. You buy the plants, take them home, transplant them into the ground, then a 'late' cold spell hits in late March or in early April, the plants go dormant if they're over about 4" or 5" tall, and when the weather warms up after the cold spell passes, your plants 'think' it is their second year and begin the process of regrowing and going to seed. You won't know for a few weeks that they're going to bolt, but they almost always do.
Dorothy mentioned buttonheads. Buttonheads are little broccoli heads the size of about a quarter or half-dollar. They form if your plants are subjected to prolonged cold once the plants are actively growing. You'll know you have buttonheads if the broccoli heads get to that size and stop growing. Know why they stop? Because internally they are getting ready to bolt and go to seed. If you harvest buttonheads at the buttonhead size, you can eat them....but the harvest will be miniscule in comparison to what it should be. If you don't harvest them, you'll have lovely yellow flowers that will set seed.
So, all of the above is just my way of explaining why buying transplants is risky....you have no idea if they've been exposed to temperatures below 40 for about two weeks or not....which can lead to dormancy/bolting, or if they've been exposed to overnight lows in the 20s for a few nights, which can lead to root damage, slow growth and poor crops.
For the above reasons, I don't buy broccoli transplants.
Because cold weather hurts them so badly, I tend to start my own broccoli from seed sown in late February and transplant them outside in late March or early April. Technically, my last freeze date here in southern OK is March 27th, so I could set out broccoli plants two weeks before that....technically. In the real world here in southern Oklahoma where I live, if I put out broccoli plants in mid-March, then 9 years out of 10, I won't get a crop. If I wait until late March/early April, I'll get a crop probably 7 or 8 years out of 10.
Last year it stayed cold here forever and I don't remember when I put the plants into the ground, but it was late, late, late and I had one of the best crops ever, but only because May and June were cooler and wetter than usual. Normally, if I planted broccoli as late as I did last year, the small heads would be hit by hot weather and would bolt before they were large enough to harvest.
If I were you, and I lived in OKC, I'd start broccoli seedings again,but using Jiffy Mix, and I'd be extremely careful to avoid overwatering.
And, here's a bonus tip: In late winter and early spring, all the little wild creatures from insects to caterpillars to field mice to squirrels to birds to rabbits to deer are HUNGRY for something green. Often, the first crop (other than onions) you put in the ground is a feast for the wild things. If you'd rather grow broccoli and spinach for yourself than for them, the set out 3 or 4 plants a week before you plant the rest. Wait to see if the wild things devour them. If you lose those 3 or 4 plants that first week, consider that a clue! Figure out how to do whatever you must do to protect the rest of the seedlings before you set them out. You might want to put a 2' tall poultry netting fence around your broccoli bed, using survyor's stakes for poles. You might want to cover the plants with floating row cover staked down tightly to the ground with fabric cloth staples (U-shaped wire staples you push into the ground). Planting a test crop early won't guarantee that your later planting won't be devoured by wild life, but it helps let you know if they're lurking around looking for a free meal.
I'd just direct-sow spinach seed into the ground now. The kind of cold we're having now won't bother it.
I know my response here is long, but this is not the last time this question will come up this year, so I figured I'd write a thorough answer this time and then refer future damping-off questions back to this thread.
Remember I said above that we use peat pellets backwards in this country? I believe that is true. Beginners use them, and beginners have all kinds of trouble due to their inexperience with seed-starting. Once you are experienced in starting from seed, and know exactly how moist to keep the pellets without keeping them too wet, I think they're fine for starting seeds. Some years I use tons of them....ordering them in lots of 1,000 from Harris Seeds. I haven't used them in those quantities the last couple of years though. When I use peat pellets, I wet them down heavily so they plump up to their full height. Then I place them outdoors on the sunny part of the concrete patio that is attached to our detached garage/barn. I leave them out there for 3 or 4 or 5 days so the sun and wind mostly dry them out....not to where they are totally dry but to where they are just a little moist. Then and only then do I plant into them, moisten them lightly to help ensure good 'soil' contact between the pellet and seed, and put them on the light shelf, domeless. I seldom have any damping off at all, and a I do keep that room at 65 degrees or cooler, with a ceiling fan running all day long and lights on about 12-14 hours a day, or maybe 16 hours a day at times.
I hope you'll try broccoli seeds again instead of buying plants. The only time I'd purchase and use broccoli transplants would be if I was at the store when the truck arrived carrying the seedlings and I could buy them that day, take them home and make sure they were not exposed to temperatures cold enough to eventually induce bolting. Even then, there's a risk since you aren't positive of the seedlings age, but it is a smaller risk.
Our local stores have had broccoli plants on their garden center shelves outdoors for a month now and those plants are about 60-70% likely to bolt in another few weeks, and I say that knowing what our nighttime lows have been like while those plants have been sitting out there, and knowing what our nighttime lows will be like this week and for the next couple of weeks.
It is HARD to walk by rows of lovely 3" or 4" or 5" tall broccoli plants at the store when my plants at home are one-fourth or one-fifth that size, but I know in my heart that when it comes to cool-season transplants and our erratic late winter weather, bigger/older plants are more prone to failure than smaller/younger ones.
I never use domes either although on a very cold night during germination I will throw a sheet over the germination bench. The bars above the bench hold it a foot at least above the flats. My bench is on a glassed porch and the temps get down to 45 some nights even with a heater. The germination bench has a soil cable that warms it and the sheet keeps that heat where I want it.
And I too advise planting spinach in the ground within the next two weeks, along with lettuce, carrots, radishes and beets.


text:
Welcome to Khaos Komix
on January 14, 2013 at 11:28 amKhaos Komix is a GLBTWTFBBQ Comic that ran from 2009-2012. It has over 500 pages is now complete with an archive for you to browse at your leisure.
You can either Start from the beginning or read about each couple.
Steve and Mark |
Amber and Nay |
Tom and Alex |
Charlie and Jamie |
(Trigger warnings for EVERYTHING and nothing is safe for work.)
For those of you finished with Khaos, check out all the side stories, or read Tab's new story Shades of A all over on Discord comics!


text:
No room at the inn for Neil
Monday 21 December 1992
The 300 hoteliers questioned in the Signpost Hotel Guide also said romantic liaisons were on the increase. They said lovers today were 'blatant' about their affairs with fewer registering under pseudonyms. For secretive romantics, the name Smith is used in three out of four occasions though the name Major has become more common with 6 per cent of illicit partners using it.
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- 5 Muslim women's rights campaigner writes heartfelt letter to girls thinking of joining Isis
Ukraine crisis: Putin will cut gas to Europe unless Russia is paid by the end of the week
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Publicola reports that an amendment to the House Transportation Bill, sponsored by Rep. Jamie Pedersen and supported by Seattle's delegation of legislative leaders, would require full funding for the Seattle portion of the S.R. 520 Replacement and HOV Program before construction can begin.
In a reverse of the infamous "stick it to Seattle" clause in the state legislation authorizing the waterfront tunnel, the state house passed its $8.4 billion transportation budget this morning with an amendment sponsored by Rep. Jamie Pederson [sic] (D-43, Capitol Hill) that prevents construction of the western portion of the 520 bridge unless the budget includes money to fully fund the west side of the new bridge in Seattle.
Pedersen's Seattle amendment says, in part, that:
the Washington state department of transportation shall not engage in or contract for any construction on any portion of state route number 520 between Interstate 5 and the western landing of the floating bridge until the legislature has authorized the imposition of tolls on the Interstate 90 floating bridge and/or otherfunding sufficient to complete construction of the state route number 520 bridge replacement and HOV program..
This is good news for Seattle, but it also provides a political nudge to the senate to sign off on tolling I-90, a controversial, but likely key, source of funding for the project.
"Good news for Seattle" is major news for Montlake and Madison Park. "The purpose of the amendment is to delay any construction west of Madison Park (including WABN) until the earlier of July 1, 2015 or approval by the legislature of a plan for full funding of the entire west section of the 520 project," said Rep. Pedersen this afternoon. Should the amendment survive this legislative session, the currently planned West Approach Bridge North phase of construction would not begin as planned in June 2014.
The amendment calls for the "least amount of construction" to connect the new floating bridge now under construction to the existing West Approach:
.. the "western landing of the floating bridge" means the least amount of new construction necessary to connect the new floating bridge to the existing state route number 520 and anchor the west end of the new floating bridge.
Going forward, WSDOT could scale back the 6-lane WABN plan to merge into 4-lanes at the "western landing" rather than at the Montlake mainland. The disruptive construction through Union Bay, Foster Island and the Arboretum would be put off until the full corridor was designed, funded and shovel ready.
The amendment also gives WSDOT chance to pause and recover from the costly design errors that have plagued the floating bridge section. With an expert review of the project due later this year and a new Transportation Secretary getting established, halting the aggressive construction schedule makes good fiscal sense — especially as Mercer Island, Eastside and freight interests gather support against tolling Interstate 90.


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[bookcourier] courier quality
- From: "karen schrade" <kschrade@xxxxxxxxxxxxx>
- To: <bookcourier@xxxxxxxxxxxxx>
- Date: Fri, 19 Jun 2009 10:11:17 -0500
i couldn't agree more about the voice on the courier. I have a VRS but will never read a txt file on that. The courier's voice is much clearer. I've got all my fingers crossed that my bc will keep working for a very long time! karen
Other related posts:
- » [bookcourier] courier quality - karen schrade


text:
Aarti's After Party: Redemption and Defeat
by Aarti Sequeira in Food Network Star, June 17, 2012Aarti Sequeira won Food Network Star season 6 and expanded her popular blog into a cooking show, Aarti Party (catch it on Food Network, Sundays at 7:30am/6:30c). As a Star veteran watching from her couch at home, Aarti shares her insider's take on what went down each week.
Well, didn't Martie redeem herself this week?
I was kind of amazed at how many of you wrote, with some vitriol, that sweet Martie didn't deserve to stay last week. Well, she certainly proved herself this week, cooking a rather elaborate multi-step dish (Southern-style arancini, which I would never have attempted to make for 150 people) and bowling the judges over with her warmth and humor.
Just one thing though, Martie, my love: That moniker you're using? Martie Party? It's kinda taken. Ahem!
I am sad that Linkie went home, though. I understand the network's decision, but I really fell for her warmth and sparkle. I'm also sad about the prospect of a dessert-centered show disappearing. Who doesn't crave a little more dessert in their lives? (If you don't, then maybe you can teach me your trick!) And, sadly, I don't think it was a lack of talent or potential that handed Linkie the go-back-to-go card.
Rather, it was that Linkie fell victim to a syndrome that attacks all of us at one point or another: changing who you are to be something you think someone else wants you to be.
In this case, it manifested in the form of a churro. Team Giada was assigned Mexican food, and with two team members of Latin heritage, I assume that Linkie felt pressure to create an authentic Mexican dessert, something she had no experience making. I found myself wincing and crying out, "no!" at the screen when she bowed to Martita's suggestion to make churros, even though she had never had them. Cut to the Spanish inquisition in the car, where, out of what I can only imagine was some deep fear, Linkie interrogated Martita about churros and Mexican hot chocolate – flavors, ingredients and textures.
Here's a hard and fast rule for Food Network Star finalists: If you don't know how to make it, don't make it.
This always sinks contestants. Heck, it nearly sunk me. In one of our first challenges during my season of Star, Duff asked us to transform sweet carnival snacks into savory ones. The creepy fortune teller machine assigned me funnel cakes – something I couldn't remember ever having in my life.
I freaked.
Someone told me that they resembled deep-fried pancakes in texture, so I made little scallion-ricotta blinis topped with tandoori-barbecue chicken. It saved me. Had I tried to re-create funnel cakes? Well, I don't think I'd be sitting here writing to you now.
I would have loved to have seen Linkie make something that was Mexican-inspired, perhaps a Mexican chocolate cupcake or some Horchata-flavored ice cream – something that expressed herself and her expertise in her unique God-given way. Ultimately, cooking something she was uncomfortable with stole her confidence to such an extent that it dimmed her characteristic sparkle when presenting to the judges.
Linkie, if you're reading this: You've got it, girl. Everything you are is good enough. Share your sparkle. I can't wait to see where you go from here.
What did everyone else think?
Similar Posts
A Letter to Lenny, from the Rebel
Dear Lenny, Out of all the seasons of Food Network Star, I can think of only one other winner who has a personality as big as yours. Congratulations a...Comments (
716 )-
I so agree with you, Aarti! Linkie has the warmth and the sparkle and I think with more time, her confidence would have grown and shown through. I wish you the very best, Linkie! As for Nikki, even though I think she is a good cook, there is just something there I cannot put my finger on. Bob and Susie were very open about Nikki's hardness, but I am disappointed with Nikki's attitude. Perhaps that is competition, but I am uncomfortable with the underlining "unkindness" Nikki holds. And I'm so glad Team Alton did well tonight!
I agree too Aarti. You said it well that Linkie needed to find the combination of making something to fit the challenge that most expresses her and still pushes herself. I would be VERY interested in seeing a show of hers as NO ONE has her perspective and culinary background. I would love to learn something new. FN = please hire her anyway! Nikki to me has nothing new to offer -- i.e. Bobby already has a grilling show, there's a grilling 'week' and others grill just while they cook and although I have compassion for her tough exterior, I won't spend my time watching a little girl proving she can do it. I want to enjoy myself and learn something.
I don't see any "unkindness" in Nikki at all. Martita showed more unkindness, imo, by not explaining the churros better to Linkie.
Whle she may not have insulted Linkie to her face as Martita did, her aggressive competitiveness makes her appear less than generous about others. Other contestants have been able to compete without compromising their own ambition, but also without doing it in a way that belittles others. Nikki appears more than ready and willing to step on anyone to get where she wants to go.
The proof that Nikki was being over competitive, was right under your nose wehn Nikki and Linki were facing as the bottom two when Niki said "Took all of the tomatoes huh? Wow" And in a very harsh tone as well.
I didn't think that it was possible, but I dislike Nikki more than I did last season's Penny! Nikki thinks that the world revolves around her and that she is superior to everyone. I can't see Nikki relating to an audience because she would likely talk down to anyone who watched. Nikki might have cooking savvy which is probably why BF wanted her on his team, but she'll need to get off her high horse if she wants to host a cooking show on FN.
Wow - memory of the Pain of Penny must have really faded for you over time. I don't care for Nikki, but she is nowhere near Penny's league of nasty. Nikki reacts aggressively to immediate threats such as Linkie last nite, but Penny declared war on the entire field of contestants every week.
There is nothing wrong with my memory. I recall specifically that Penny's "Mediterranean Pizza" was the best dish that I have seen prepared on any season of FNS. Penny's "mean girl" persona was encouraged by the show's producers, and Ms. Davidi did her utmost to give them exactly what they wanted. While Penny didn't win FNS, she was among the chosen few who were invited to participate in "Chopped All-Stars" and was one of the final two in the competition.
Well my mistake. I'll just agree to disagree about the the level of nastiness displayed by Penny however motivated or encouraged. As for Chopped AllStars, I wish she had not been invited to that show because I found her just as unappealing there as on FNS. As the Queen of Mean, they may be able to retire her number - I can't imagine anyone topping her.
I haven't forgotten!!!
Penny actually reached a new level of nastiness onChopped All Stars, gloating at Michael Symon's failure to get an item on the plates, actually believing Symon and Samuelsson were intimidated by her, making fun of Jeffrey's plates, and questioning Amanda Freitag's ability to judge whether her dish had too much saffron. She also seemed to be more willing to win based on others' failures rather than her own abilities.
Nikki and linkie are good friends what you see and what is edited is all created by the producers it makes good tv Nikki s remarks are part of the show not in real nastiness what you didn't see before is giada had linkie take all the tomatoes giada knew Nikki needed them and linkie only used three slices of tomatoes on her dish it's to create drama for all of us viewers to see Nikki is not the b..... That is being portrayed here
Do Bob, Susie, Giada, Alton and Bobby all eat off the same dish that sits out for God knows how long until it's photographed? And it doesn't matter...if such drama is a 'set up' wouldn't Nikki have known that from previous weeks (or have been intelligent enough to figure it out) instead of assuming Linkie was out to purposely sabotage her?
Right on!
To the replys to this I mean.
I think you all are being very harsh on Nikki! She is really super sweet and funny and very quick witted unfortunately they edit so much and the producers were constantly telling her to be this way and that way. Yes she is very confident as she has been out on her own since she was 17 in Hollywood mind you which is extremely difficult!!! You learn survival skills quickly so that strong assertiveness is just fighting to survive living in L.A in a very critical city everyone has to be and look perfect there and tons and tons of rejection. The Nikki I know would have you in stitches she is historical and will go out of her way for you. she is a very gifted and smart young lady if you met her in person you would Love her honestly:)
"The Nikki I know would have you in stitches she is historical"
I'll give you the benefit of the doubt because you probably meant that Nikki is "hysterical" as in funny, makes people laugh. There is nothing about Nikki's on-camera persona that leads me to believe that she is funny or even fun to be with. Nikki comes across as phony and full of herself. You might suggest to your friend that she learns to be a little humble.
I really wish the producers really would let her be herself if only they would do a live show then you would really see how goofy and funny she is. Shes an incredible cook and fabulous host. I have been to many of her parties and enjoyed her cooking. You have to give her this she has stayed true to her show concept everything that she has prepared on the show has been grilled and food has always tasted good. She has always done great on speaking hopefully her warmth will be seen soon. I truly believe that if Nikki could do her show her way America would fall in love with her. Don't give up on her yet. She really does have an incredible story she's a fighter and you need that to be successful!
I take it that you are a friend of Nikki's and your loyalty is commendable. One thing to remember is that it is one thing to be funny and warm in social situations with friends. It's quite another to be a warm, informative food expert when talking to a camera with the pressures of a competition weighing down on you. Some handle it better than others. Unfortunately to many of us viewers, Nikki is letting her competitive ambition get the better of her and at best she looks stiff and impersonal, and at worst she looks hard and ruthless towards her competition. Either way, she is not very appealing right now, no matter what she cooks.
Nikki chose to go to Hollywood at 17. I grew up near Hollywood. I know how tough it can be, if you're not prepared. You don't have to turn out that way, she chose that way.
Seriously did you try to make a movie or write scripts being in the film industry is bruttle!!!! If she was in Hollywood to reside would be one thing but try to make it in the film industry is ruthless. what do you do Jerilee?? Everyone doesn't see what goes on behind the scenes and they are really making her out to look like a brat. Give her a break she's attempting to fulfill her dreams most people don't even try and to subject herself to this harsh and negativity is amazing. You have to be tough. I have known Nikki for a life time and she hasn't been handed anything she has gone out there and made a life for herself. Everyone needs to not judge with such a critical eye.
I didn't mean to imply that. Was just stating the life is tuff in Hollywood, and if you choose that route you need to know what you are doing. Obviously she knew what she wanted when she went there at age 17. I'm saying don't blame that on how you are. She chose that route. Others did the same, some successful, some not. I wish her well in her dreams, i hope she succeds. she has a lot of guts, but don't blame your downfall on Hollywood. Just accept and move on.
I don't know her personally, but from watching the show, I can tell that she is a tough girl and very competitive. I like her though. I don't think it is bad to be tough and competitive. You can see the soft spot in her. We saw her vulnerability when she was up for elimination. All of our lives shape how we react to and deal with things. I think she has great food and is a sweet person that is simply hard on herself and has a protective barrier she puts on. I don't know that she'll win, but I like her.
I couldn't agree with you more!! There's just something about Nikki that's not genuine. She's seems poised and all, however a bit phony. Think maybe judges kept Nikki because of her demonstrated culinary expertise (Linkie's key lime pie - "cafeteria" they said - and now the Churros.) Perhaps they feel they can coach Nikki to being more natural. I am sad to see Linkie go.
And AARTI - No one can replace AARTI Party!!
I'm having a really hard time continuing to defend the integrity of this show. At the beginning of the season I gave them the benefit of the doubt with the order of the eliminations (team alton, team bobby, team giada) but it has continued though out the season. This week, Linkie stumbled, there is no denying that. But even if every member of Team Giada had hit it out of the park, one of them was going home because that's the way this season has gone. So set up.
agreed, and it is going to continue, which makes it annoying. If you click my name, it has the remaining episode descriptions, which shows how eliminations work from here on out
I agree. I made this same comment to a group of folks I chat with on FB. I love this show, but HATE the contrived Team Concept. Please please please Producers, don't do it again!!!
That is SO true. Team Giada always does amazing!
well, they also realize that they dont want to probably offend the producers. i mean, one of them may take it seriously or personally.
So true. I cannot believe how predictable this show is. Alton is the only chef showing any personality. Giada and Bobby look like puppets. Linkie was never going to win NFNS. However, two others should have been eliminated before Linkie.
It's a folly if they really are doing that. C'mon network! No drama! Keep it real!
We have the option of not watching, if we're unhappy with the show. And speaking of not watching, though it was pretty clear Linkie was a nice person, I can't imagine tuning in to watch her. She was uncomfortable in front of the camera. It was painfully apparent.
No surprise to see Linkie go-- it was her team's turn to lose a member -- that's that nature of the new format season. Hopefully, next season they'll go back to the old system. Even though the judges keep asking the contestants to reveal more of themselves, I don't think the format works -- the contestants are all strageers because we don't get to see them interacting with one another as in the past. (BIG sigh). New format does not necessarily mean improved format.
Yep, you hit the nail on the head...this new format doesn't work....we all knew that Team Giada was going to lose a chef tonight....to keep the teams "equal." Predictable and yes, sad.
I agree. Love the show but dislike the new format. Remember, producers: If it ain't broke ...
I completely agree with Marygee. Very unhappy with the new format. It is the first time I have not faithfully watched every episode of FN Star. I want to see the contestants interacting with one another away from the kitchen. Team captains Giada and Bobby talking up their contestants in the Pitch Room very insincere. Please return to the earlier, proven format or you will lose THIS longtime FN viewer.
i agree
Martie was saved by Justin. Linkie asked for help from her teammates, but she was asked to cook from an unknown palete. Nikki may cook delicious food but...the lack of warmth may be her undoing. Linkie, best of life to you.
Ippy, Emily, Justin, Ivan, Malcolm, wow, awesome job!-
Really don't agree, Martie saved herself and her team by interacting with the crowd, which she is perfect for. I have to say, last week wouldn't have been nearly as bad if they'd let her go first instead of Justin, who bumbled the start.
Actually if they let her go first last week, none of the rest would've got a chance to speak at all. She doesn't keep track very well when she has a designated limited time to speak.
That being said, I don't know that I agree that Justin saved her--other than Justin volunteering to take the livers when Alton was looking at Martie cos he probably secretly hoped she'd take them & mess up the dish & just leave already. But I think she helped herself pretty well. Unless she would've just tried to fry her little balls without the oil being the right temp as Justin advised.
What I meant was, if Justin had not offered to fry the food, she would have been sitting with a blob of uncooked food, looked flustered. She only regained her composure when Justin offered to fry and let her "work the crowd". So yeah, Justin "saved" her. Alton even mouthed "I'm doomed" while watching Martie appear to spin out of control.Anyway, that is how I saw it, but we all see things alittle differently, and then comes the sharing of our views, which makes for lots of posting here.
Martie seems to be a very nice lady but time management skills are not a strength.-
I don't know and I'm not sure I'm going to rewatch at this point, but wasn't Justin bringing BOTH pots of oil up to temperature? It's not like his fritto misto was finished and just sitting there getting cold and soggy while everyone waited for Martie to finish her aranciata, at least it didn't look that way. Having one keep the crowd engaged while the other finished the frying just made sense. I don't think it would have made any difference if their roles had been switched. YMMV.
Imo, Justin and Martie worked it as a team. No saving going on.
Good points, you all convinced me, thanks:)
Judson, not Justin.
According to Martita, "everyone is asking me questions...I can't do it all!!" Or close to that....good grief, Martita....it was right down your alley girl...what are you complaining about??? And you should have listened to Linkie when she said she knew nothing about churros...you threw her the curve ball that got her out. That look on your face as you hugged Linkie "goodbye" looked pretty pleased to me!
Mellow out girl!
Louisa -
Grandma Joyce I have known Nikki for a life time and she is super sweet funny and very quick witted. What is being edited and what they are showing making her like the brat it creates drama which makes for good tv if you met her you would love her yes she is a very confident woman but that is just from her life experiences that she has encountered Iam positive if Nikki had her own show and could be involved in how it was being edited everyone would feel they learned something from her and you would see her warmth and humor. I have learned soooo much from her she is a wealth of knowledge really it saddens me as her friend to see how everyone bashes her and this is Not the Nikki I know this is a competition which everyone forgets which is a dream of a lifetime and you are locked up in an apartment with these contestants for months with no tv , radio ,books or contact with the outside world you film to 1 am and get up at 4 am with cameras in your face 24/7 you eat horribly believe it or not and no exercise so if your a healthy conscious person this really sucks for you! And they try to create mega drama just some inside facts:)
Zoey, thank you for defending your friend and for helping us see "the big picture".
It's commendable for you to defend your friend so vigorously. HOWEVER. The producers can't make someone look like they are someone they're not if that person doesn't give them anything - eyerolls, stank faces, complaints, dubious 'witty' remarks - that they can work with to that person's disadvantage. I'm sure other contestants have let slip some less-than-flattering moments that have not been edited in...their time will come (or not, depending on how long they last). We are commenting on what we are shown. If you choose to take a 'shortcut' to stardom and choose to subject yourself to the pressure-cooker conditions in order to get there, be prepared for scrutiny and criticism if you stray from the high road along the way.
Very good point. Everyone in the spotlight has to develop a "brush it off" attitude.
In my workplace, the best bosses were the ones that praised me for my strengths and shared the areas where I needed to improve.
I really liked Linkie and the joy she took in every thing she did. I agree with Aarti-if you don't know a food try what you do know and mix it up a little. I have one concern-it seemed to me that Bobbie Flay was campaigning for Malcolm to be put off the show. Instead of trying to inspire one of his team members he told Malcolm he was surprised he was still in the running. He made another negative comment to the judges.
You hit it on the nail about Linkie's joy! Her sparkle and warmth comes through as so natural, and those characteristics are so welcoming in today's television world. FN, you missed the boat with Linkie leaving and Nikki staying on. Nikki is not FN material--her edge is uncomfortable, despite her strong cooking skills.
And let us not forget that LInkie previously bailed Nikki out by providing her with flour when Nikki forgot to buy any—even though they were on different teams. Perhaps Linkie was just too nice to last.
I totally agree! I like Malcolm and his flavor, cool personality. Not everyone is a bubble ball and not all viewers want to see that. Diversity in the FN stars us essential because the audience is diverse. I was absolutely thrilled when Aarti won because we need different. Bobby should be rooting for all team members.
Malcolm has been one of my faves from the start due to his coolness and great dishes.
I agree. Bobby's comment to Malcolm was strange. He may have meant it as a warning, but it seemed as though he felt Malcolm should pack his bags. That offering could only serve to unnerve Malcolm rather than help bolster his confidence. I wonder why Bobby chose to say that at that time? I felt Linkie was a sweet heart , but not much of a strong confident cook. She always surprised herself each week when she did well. When she kept asking Martita for advice, I felt like screaming, "shut up and figure it out or do something else." Linkie wasn't very self sufficient or resourceful here. That said, I wish Marti was dumped because I can't stand listening to her warble on...
why did I receive so many negative next to my comment? just wondering why you all found it offensive.
I agree FanFare57-Linkie did say she could figure it out herself, so she should have tried to figure out how to make churros herself.
Bobby's comment to Malcom was my "WTF" moment for this week, for sure. It seemed out of nowhere, but since we've been shown so little of Malcom thus far, maybe it has been something the judges have brought up but since Malcom hasn't landed in the bottom yet they just haven't shown it. Late in last week's episode, Malcom said something like "I don't need a point of view" and now Bobby is shown refuting that...so this is probably an inkling that we will see it become an issue soon. The crab cakes looked great, BTW. Dude can really cook.
I never waste my time watching the clown Bobby. (cocky and arrogant)
This new format protects the weak and is showing a very unflattering side of Giada. I never really cared for her but she seems petty if her team does not win and I do not like the way she pushes Martita at us.
Go Team Alton!!!!!!!!!!!!-
I agree with you about the unfattering side of Giada. With every episode I am amazed when I watch her. She does not like to loose and her disgust shows in her face. I find myself not wanting to watch her show as much. But Alton! I have grown to love him even more!
alton is ok. he has a good knowledge of food but he has dry personality and rather boring. he would be good standing up in front of a culinary class teaching about cooking but not the knd of guy id go and have a drink with
agreed. frankly giada is just too provocative in her attire and trys to create this sexual persona on tv. im not sure I appreciate her. her smile and teeth is bigger then her food!
I agree!!! Goodness GIADA, use your manners and shut your mouth when you chew!!!!They do have minor surery to correct your DOGBONE smile. If not don't do the big toothy smile!
I totally agree! Go Alton's team
I could not agree more. I used to like Giada and I used to like Anne Burrell. Now, seeing them in a competitive format which seems to bring out the worst of them (either that or the editor's really don't like their women stars) I can't stomach anything they are involved in. I think Giada's team is the weakest of the bunch and Martita bores me to tears.
Well, that was disappointing and even infuriating. Linkie had been overall more consistent, more likeable, and more versatile, because she could cook savory food as well as her desserts. And her POV was so simple yet effective, a dessert show. I like Cupcake Wars, and am a huge fan of Sweet Genius, but The Food Network currently has no shows about cooking desserts. Linkie's confidence was her main problem, and her stumble this week was due to an unfamiliar recipe. However, I don't think she had any easier ways out. Any other dessert could have sunk her as well, as I believe she did say she has no experience with Mexican food, so it could likely have meant just Mexican food in general, not just churros.
Still, I felt that was no reason to kick her out, because she's showed before that she can follow advice and overcome the obstacles that hinder her. It really got to me when I heard Bob say her presentation was not clear. To me, it was using a personal story to show how you take simple ingredients and elevate them into something awesome. How much easy to understand can you get, how much simpler would she have to put it? Not to mention that she was dealing with an ingredient that had nothing to do with her dessert POV, so I personally think she did a really nice job with what she was given.
Nikki, on the other hand, had so far been rather fake, unlikable and unrelatable from the very start of the competition. I don't care how good her food's been from the start, a good personality is a must, and I need to point out no further than Penny. Nikki was going right down the same path (though nowhere near as hateful as Penny) and it bothers me how they saved her when she just started to show some personality this week, whereas Linkie had been showing it from the start. What infuriates me the most is I remember the first thing Nikki did after introducing herself was bash Linkie, so to have her picked to stay over Linkie leaves me annoyed. Ugh, now I'm gonna be angry all night...
Heh, good to see someone else being reminded of Penny when it comes to Nikki (albeit Penny lite.) I guess the producers feel the need to produce a villian. They just can't help themselves.
Yes totally agree w your comments about both nikki and linkie. my 7 year old reminded our group about Nikki's bashing of linkie in the first episode. Didn't Nikki say for Linkie to take her icing and go home..... ? We are all still really annoyed at charming talented Linkie going
home instead of the self centered Nikki . Nikki turned all of us Totally off the first episode. Her 'grill marks ' comments in last weeks episode cemented our opinion.....Linkie you were our fave. They still need to give you a show!!!!!!
I was worried about Linkie because all she did was desserts. But she wowed the judges with her dish and proved that she could cook. I would rather watch her than Nikki.
How does cooking one dish other than dessert prove she can cook? Chicken is one of the easiest things to cook and pretty hard to screw up.
correct, BUT, what you do with the chicken and and the presentation is not that easy. I'm sure the Network has tasted well over their share of chicken, yet they were still impressed with hers....that DOES say that she can cook
It only says she can cook chicken.
She did something to that chicken that I had never even heard of before and the judges enjoyed it. I actually learned something new from Linkie, whereas with Nikki, I've known for ages how to grill a lemon to go with some proteins, thus I learned nothing new from her.
I'll say it again. Cooking chicken is easy, but what you do with it and how you plate and pair it with other foods is not. THe network has had their share of chicken, I'm sure, and yet still they were very impressed with Linkie"s. That shows she can cook
Am disappointed, but not really surprised, at Linkie's departure. FN is following a rather predictable pattern when it comes to eliminating contestants. Giada was wy worse thn Linkie when strtd out. Linkie hould have stayed and allowed to develop. She committed a cardinal in a competition; if you don't know it, don't do it!!! It flustered her and she didn't recover.
Perhaps if Linkie stayed on, she might have improved. Look how many chances Frumpy Marti has been given. That woman has 9 lives. It just wasn't Linkie's luck to be given extra time. I actually like Nikki's POV and her food. Linkie's lack of self confidence bothers me. Due to the way the chopping block is going, it was clear that someone from Giada's team was going to be cut.
Linkie needed more calmness and smoothness.
I think she could've improved with a little more time and she has a sincere charm about her. Nikki is more at ease on camera, yer harder to like.
I think Nikki and Martie will likely go home before long.-
Gotta agree
Linkie was lovely, sorry to see her go. But frankly....I'm just ready for Justin to win!
You're right. Justin blew me away when he happily accepted handling the chicken livers. His personality is unique.
It is the easiest thing under the sun to make chicken livers!
Yes, it's easy to prepare, but many folks are not receptive to eating it. That's the issue.
I think Justin is truly an original. I love him. I don't think we have seen anyone like him on FN before.
Justin is just so smart and clever. I loved his line when he said "Littler Italy, literally" with his perfect deadpan.
Katie - please be sure to vote - you get TEN per day. That's how I'm helping Justin - and look! He's in the lead!! I doubt I did it single-handedly, but it all helps. But will they award the STAR winner to the fan favorite???


text:
The National Historic Preservation Act of 1966 and the New York State Historic Preservation Act of 1980 established the National and State Registers programs. The State and National Registers of Historic Places are the official lists of buildings, structures, districts, objects, and sites significant in the history, architecture, archeology, engineering, and culture of New York and the nation. Through Historic Saranac Lake's efforts, over 170 properties have been added to the National Register.
Name | Description | |
Adirondack Railroad Historic District | The New York Central Adirondack Line ran from Remsen to Lake Placid. There are seven extant structures in the Historic Saranac Lake district. | |
Berkeley Square Historic District | Lying at the center of Saranac Lake's business district, the Berkeley Square District includes Harrietstown Town Hall and twenty-two commercial buildings constructed between 1867 and 1932 on South Main Street and South Broadway | |
Church Street Historic District | The district comprises twenty-seven buildings including three churches, a medical laboratory, ten homes, two libraries, and six Cure Cottages, most built between the late 1870s and 1900; it runs from 57 through 118 Church Street and a short stretch of North Main Street | |
Cottage Row Historic District | The district includes twenty-seven buildings located between 61 Park Avenue and 185 Park Avenue; all are privately-owned, single family houses built between 1900 and 1940, the majority having been built between 1907 and 1917. Most of the residences were operated as commercial private tuberculosis sanatoria. | |
Highland Park Historic District | The seventeen buildings of the district, located between 281 Park Avenue and 490 Park Avenue, are private, single-family homes built between 1896 and 1930, with the majority built between 1901 and 1910; it was an expensive enclave, home to millionaires, doctors, and other wealthy families, nearly all with one or more members suffering from tuberculosis. | |
Trudeau Sanatorium Historic District | The first sustained, successful sanatorium for the scientific treatment of tuberculosis in the United States. Thirty-four contributing structures remain, including seven patient cottages, six residences for the medical staff, and six medical facilities. | |
Individual Cure Cottages | In addition to the cottages located in historic districts, sixty individual properties located on Helen Hill, French Hill, Glenwood and Rockledge are listed on the National Register. | |
Paul Smith's Electric Light and Power and Railroad Company Complex | Built in 1927, the building was the headquarters of Apollos (Paul) Smith's major operations apart from his hotel. | |
Will Rogers Hospital | Built in 1928-29, originally named the NVA Hospital was an offshoot of the efforts of the National Vaudeville Association's efforts to provide subsidized care to aging and unwell vaudevillian performers. | |
Other Recognized Historic Properties | Properties listed on the National Register of Historic Places or National Historic Landmark properties outside of the village of Saranac Lake |
There are many historic houses in Saranac Lake that are not on the National Register. You can find them on the pages of Roads, Streets and Avenues.
2011-10-19 13:28:53 I like this, very interesting. I've been to Lake Placid. My aunt and uncle had a resort there. —220.127.116.11