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Sound Control DJ's
15 total reviews
- 1
Wedding: 2/2/2013
Todd surpassed EVERY expectation I had as a bride-to-be! From my initial meeting, I knew that music at my wedding was not going to be an issue. The kept in contact with me throughout the months leading up to my wedding, made it easy.I always left the meetings feeling more pumped and excited for our big day then when I went in!
Their prices were extremely reasonable, and less than other "professionals" in the area. I could not have imagined a more perfect day, and Todd was on top of everything and really put me at ease. All of our guest complimented on how well of a Job he did. Worked well with other Vendors
Wedding: 10/7/2012
Being an out of town bride I was nervous about hiring the right entertainment. I ended up hiring Todd after speaking to him on the phone and getting the sense that he would really execute what it was that I wanted. He has a great knowledge of all sects of music and is easy to work with. He got all my guests dancing, young and old!
Wedding: 6/16/2012
Scott Hemming was the DJ at my wedding. He did a great job. His display was very professional and did not have cheesy signs advertising his business (a lot of DJ's do this - Be Careful!) He listened to us when it came to our do not play list and he played all of the songs we requested. He was a very nice man and easy to work with. He played a good mix of songs and kept the party going!
Wedding: 3/10/2012
We couldn't have asked for a more dynamic DJ! He didn't take over the party, he just knew exactly what to play and when to play it! I would not do another party without hiM!
Wedding: 11/5/2011
fun times, wished he played more off our list
Wedding: 10/7/2011
We had Scott Hemming for our DJ and he was FANTASTIC! He was so professional and listened to our ideas. We had a couple of meetings with him regarding the music we wanted played at our cocktail reception, wedding reception and the music for all of the formalities. The dance floor wasn't empty for a second! Everyone was up dancing and having an incredible time. The pictures of our reception show our guests smiling, laughing, dancing, clapping - just having the time of their lives! My husband and I couldn't have imagined a more fun reception! He also timed our entrance into the reception with the chorus of Carrie Underwood's "Ever After" perfectly! Scott also brought in and set up pink up-lighting for the reception and it was GORGEOUS! It transformed our venue into an absolute fairytale. I highly reccommend Scott Hemming and Sound Control DJ's!
Wedding: 10/22/2011
You want Patrick Bergernon. He was awesome. The dance floor was packed the whole night.
Wedding: 10/8/2011
Patrick from Sound Control was a fantastic DJ. We interviewed a few before deciding on Patrick and we were so happy with our decision. Their easy to use website allowed us to preview and pick songs from each decade and specify which song we wanted played during special events. Patrick kept the crowd dancing all night long and was flexible when we asked him to stay an extra hour.
Wedding: 7/9/2011
I couldn't ask for better service. Scott was wonderful, before during and after our wedding and reception. He was fun, helpful, professional, friendly and I could go on. We will use Sound Control DJ for any future needs we have without a doubt and recommend them to everyone!
Wedding: 6/11/2011
This company is great. You get an account online and you can start making your song list throughout your engagement, set up timelines, etc. Living in Wyoming and planning a wedding in upstate NY, having this online service was ideal. I felt very organized and prepared using their Client website.
Patrick was our DJ and he was amazing. He DJed my cousin's wedding so we knew a little about him already. We had talked on the phone a couple times to get things finalized and get a feel of how we wanted the night to go. He nailed it. He was just so... aware of everything, one step ahead, knew what we needed done and did it. He was booked for 5 hours, we extended it to 6. We didn't want the party to end. Go with Patrick!
Wedding: 9/10/2011
I have seen 4 of the 5 DJs in this company at various weddings throughout the past several years. Ironically, the owner (Todd Farley) is the worst one of all. Scott Hemming is excellent & the others are pretty good too.
Wedding: 9/25/2010
It was hard to get the crowd going, but these guys know how to do it! We had a great time.
Wedding: 9/24/2010
We used DJ Ron Prior who was out of this world! Our guests could not stopping talking about what a party we threw. He had the dancefloor pretty much full all night long!
Wedding: 9/19/2009
They took the time with us to make sure they had exactly what we wanted. We could go online and add a playlist and meet with them to make sure it was all correct and when to play certain songs. They were very reasonably priced and were great at getting everyone on the dance floor! Highly recommended!
Wedding: 10/18/2008
I LOVED LOVED LOVED Ernie! he was awesome easy to work with went above and beyond! He intereacted with the guests did everything we asked. I would recommend him to EVERYONE!!
- 1
awards and affiliations
- The Knot Best Of Weddings 2013


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Items where Author is White, A.
Number of items: 1. MacPherson, Hugh and Thomas, K. and Armstrong, B. and de Valois, B. and Relton, C. and Mullinger, B. and White, A. and Flower, A. and Scheid, Volker (2008) Developing research strategies in complementary and alternative medicine. Complementary Therapies in Medicine, 16 (6). pp. 359-362. ISSN 0965-2299 |

subset: commoncrawl


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There are strains of William S. Burroughs — his bleakness and his paranoia — in your work. Do you consider him a major reference point?
Oh, God. He's a total hero of mine. I think he's one of the most important writers, not just of the 20th Century, but, like, ever. Serge is a kind of William Burroughs figure, and not just that he's a junkie. With his radio sessions, it's like what he's making is a cutup. He's taking all these bits of information from media at large — newspaper reports, lines of poetry, sports results — and just merging them together. I was thinking very, very directly of Burroughs and Brion Gysin. And it's not just an aesthetic exercise. There's a political and even metaphysical side to it. Burroughs thought we were living within some program, some master script that needs to be cut up and subverted. It's a basic Calvinist, puritan thing. And that's what the writer's task is. That whole impulse and vision was a huge guiding light for me when I was writing C.
Your underground art collective, the International Necronautical Society (INS) — what is it?
The press often describes it as a semifictitious network. And I guess that's kind of right as long as we don't see fiction as the opposite of the real. [The organization does] things in various countries. Some of them might take the form of quite conventional art exhibitions or publications. Others are more surreptitious. For example, we broke into the BBC webpage a few years ago. We have an agent on the inside who inserted INS propaganda into the source code of the site. That wasn't exactly an art project. But I guess the most ambitious set of INS projects has been radio transmissions. In the Institute of Contemporary Arts in London, we had a propaganda unit cut up loads of newspapers and mixed it with lines from Ovid or Shakespeare or stock market prices and rearranged it all into sequences that were read out over the radio, broadcast around London, and collaboratively through radio stations around the world. The project was named "Calling All Agents," straight out of Burroughs. The idea was to create a viral network of transmission. And actually, C came out of this work. I had the idea for C while I was setting all this up.
You sent a body double to the 2008 INS Declaration of Inauthenticity at the Tate Modern. How do we know the man at last Friday's Books & Books reading was the real Tom McCarthy?
You can't.


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i thought they had a tie? why is it that the deimon bats were the ones who competed with the usa team?
i thought they had a tie? why is it that the deimon bats were the ones who competed with the usa team?
Because the sphinx let them, said that they earned it. It is said in the manga right after the tie is announced...
actually its because after that match, they were too worn out to be in their best form to compete. that's why they let deimon compete as they do not want to lose.
nope its because deimon(away) had a draw/tie with sphinx(home). take a note on the brackets the sphinx is playing at their own school field n manage to get a draw thats why they consider themselves the losing team and let deimon to compete with the NASA ailens.
Last edited by nottykenny; 07-20-2006 at 01:02 AM.
No, you're both wrong. It is because Hiruma is actually Chuck Norris in disguise, and when the Sphinx's found out, they were stunned by his glory, and adbicated.
In all seriousness the game would've went into the overtime if not for two things Deimon humiliating Taiyou's defense & Shinryuuji playing Oujou in the Spring Tournament.
i have a question during this match. ur only suppose to be able to bump within 5 yards of the line of scrimmage. so this guy doin the chariot bump was way pass 5 yards, plus is it just me or are there no refs and flags?
its a manga, go cry me a river
In the Anime (Fansub) they said in a sidenote that there are different rules in High-School football, which actually allows bumping outside the 5-yards.
It's not said in the story itself though.
The first ref I saw making a call was in the Deimon vs Seibu game though, but finally it's like coffee said: It's a manga, not serious
its a manga. the mangaka probably felt flags were unecessary or too tedious.


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A dystrophin-containing glycoprotein complex (DGC) links the basal lamina surrounding each muscle fibre to the fibre's cytoskeleton, providing both structural support and a scaffold for signalling molecules. Mutations in genes encoding several DGC components disrupt the complex and lead to muscular dystrophy. Here we show that mice deficient in alpha-dystrobrevin, a cytoplasmic protein of the DGC, exhibit skeletal and cardiac myopathies. Analysis of double and triple mutants indicates that alpha-dystrobrevin acts largely through the DGC. Structural components of the DGC are retained in the absence of alpha-dystrobrevin, but a DGC-associated signalling protein, nitric oxide synthase, is displaced from the membrane and nitric-oxide-mediated signalling is impaired. These results indicate that both signalling and structural functions of the DGC are required for muscle stability, and implicate alpha-dystrobrevin in the former.
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Home » Comics » Danganronpa » Sayaka Maizono
Sayaka Maizono Cosplay
A cheerful girl who is the leader of a five member nationally popular idol group. Makoto and Sayaka went to same junior high school. Her title is Super High School Level Idol. Source from Wikipeida |
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This is probably the best fitting of the cosplays I've ordered from this site! Everything seems perfect , though the bow could be bigger!
Timothy 2013-06-17
Just got this cosplay in the mail, I love it! Very well made and super durable. I like the velcro on the collar and the bow is very cute, the color was a bit off though. I didn't get any washing instructions with it. Can I use a washing machine or is hand washing/ Dry cleaning required? Otherwise a lovely product that I am excited to wear to conventions. 8 out of 10 stars.


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DNA-binding proteins containing the basic helix-loop-helix (bHLH) domain have been implicated in lineage determination and the regulation of specific gene expression in a number of cell types. By oligonucleotide screening of an adipocyte cDNA expression library, we have identified a novel member of the bHLH-leucine zipper transcription factor family designated ADD1. ADD1 mRNA is expressed predominantly in brown adipose tissue in vivo and is regulated during both determination and differentiation of cultured adipocyte cell lines. ADD1 can function as a sequence-specific transcriptional activator in that it stimulates expression of a chloramphenicol acetyltransferase vector containing multiple ADD1 binding sequences but is unable to activate the myosin light-chain enhancer, which contains multiple binding sites for another bHLH factor, MyoD. ADD1 can also activate transcription through a binding site present in the 5'-flanking region of the fatty acid synthetase gene which is expressed in a differentiation-dependent manner in adipose cells. These data suggest that ADD1 plays a role in the regulation of determination- and differentiation-specific gene expression in adipocytes.
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NJ Transit 4620 about to depart Edison Station with an early evening trip to New York City.
A southbound regional is seen ripping through Edison on its way south towards Philly & beyond w/ a Toaster Strudel on the point!
On a Sunday July 21st the 117th Annual AARS meeting came to NJ. They used the famous Juniata Terminal Company PRR E8's for power. They pulled 3 Morristown & Erie passengers cars & 2 Juniata cars... (more)
A southbound Atlantic City Express train speeds through Edison station with an aging ALP-44 on the rear.
An Acela Express with an "amtrak.com" logo applied to the side speeds south through Edison Station.
The first ACES train of President's Day Weekend sails north through Edison with P40DC no. 4802 bringing up the rear.
The Train of Tomorrow! ALP-46 4623 trails a sleek eleven car train of multi-level coaches towards Trenton on the Northeast Corridor. ALP-46 4618 was on the other end of the tr... (more)
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Canon G3, firstname.lastname@example.com (ISO 50)
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Ronen Kohavi - Brixton Bootleg (2010)
Artist: Ronen Kohavi
Title: Brixton Bootleg
Year Of Release: 2010
Genre: Americana, Alt-country, Folk, Rock, Acoustic
Quality: mp3
Bitrate: VBR~192 kbps
Total Size: 58 MB
WebSite: MySpace
How about Americana-Tel Aviv then? Is there such a beast? Well, on this evidence, hell yes. Who would have thought it? Actually not me for one – if there is more good stuff where this came from then I must simply hang my head in shame that my musical knowledge does not extend to anything remotely Israeli except that they once won the Eurovision song contest ...so I'm told.
In deference to the artist I probably shouldn't bang on about this but – crikey – would you credit it: a bona fide alt.country offering from the land of oranges, koi carp, Kibbutzim and difficult politics. Ok – enough. Onto the music.... A couple of years back or so there was a mighty fine Americana/alt.country thing coming out of Scandanvia. All sorts of good stuff was available, the USP of it being a sort of off kilter take on (broadly speaking) American folk/country which was both authentic in reproduction but at the same slightly quirky in delivery. This album is very reminiscent of that – the steel guitars are there, the acoustic strum along guitar is present , there's a restraint to the drumming (i.e. it aint rock and roll) but at the same time its one step removed from anything that might have come out of the mid-west (or anywhere ending in "–ville" to be honest). Kohavi did spend some time in London (hence the title) but that hardly counts. Occasionally in the vocal delivery you hear an odd pronunciation and this is what gives the game away. That's not a criticism you understand – it gives the thing a certain charm and adds to the pleasantly quirky atmosphere. Certainly worth seeking out for a listen. -- americana-uk
1. I Hope You Know That (3:53)
2. One Of Many (3:22)
3. The Thing I Care For Most (4:54)
4. Living Life (4:11)
5. I Don't Give A Fuck (4:01)
6. Last Chance (2:52)
7. Let Me Know (5:35)
8. They Say (3:33)
9. Pain (3:22)
10. Missed The Show (2:45)
11. Time To Move On (3:37)
Ronen Kohavi - Brixton Bootleg (2010) - High Speed Download |
- 0 voted


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January 27, 2015 | By: Becky Wilcox | In: Strategies
In 2014, you did all the right things and your business began to take off like a Harrier Jump Jet. However, now that you've been cruising at a high altitude for awhile, you can either choose to stay on course or go to a new level of elite performance.
June 25, 2014 | By: Francois Eudes Ruchon | In: Organization & Culture
"Open Innovation and technology scouting are vital for us to stay ahead of competition and identify cutting edge technologies that will allow us to propose the best products to our consumers". In this interview, Steven Vaassen, Open Innovation Leader at Philips Consumer Lifestyle, shares his view on OI and how Philips is organized to decide when and how to use Open Innovation.
September 23, 2013 | By: Jim Brown | In: Organization & Culture
Why is business innovation such a mystery? I think too many CEOs sign off on large R&D budgets and then cross their fingers and hope to see some real innovation come out of the black box. Why does innovation stand in such stark contrast from other facets of business that are managed and improved? Why don't we apply proven management techniques such as lean and six sigma to innovation?
July 3, 2013 | By: Wouter Koetzier & Christopher Schorling | In: Strategies
From our talks with innovation management practitioners and business executives it seems that not many organizations have a well-defined and integrated innovation strategy. To find out more about how to go about creating and executing such a strategy, we spoke to Wouter Koetzier and Christopher Schorling at Acceture who encourage a very pragmatic and execution-oriented approach.
April 11, 2013 | By: Niklas Bakos | In: Enabling Factors
As innovative brands acknowledge that content is the currency they trade for consumer attention, the big question is how best to leverage this content. To date out-of-home media to shelf talkers have relied on consumers spending a certain degree of time and effort 'grabbing' their content. Near Field Communication (NFC) marketing is about to change that as it introduces a disruptive new way of grabbing and sharing content, with a simple tap of technology.
April 3, 2013 | By: Elizabeth Rudd | In: Trend Alert
Parking can be one of life's frustrating experiences- trying to find a spot, hunting for change or an attendant to pay, or the ever infuriating experience of receiving a ticket. The "internet of things" (IoT), a combination of sensors, analytics, and communications infrastructure is transforming parking and many other everyday tasks.
March 27, 2013 | By: Sheila Moorcroft | In: Trend Alert
2013 has been heralded as the year of SoLoMo – Social, Local, Mobile – really takes off. SoLoMo could bring a revolution in retailing, marketing, consumer research, public relations – to name a few, as it becomes the ultimate loyalty card, direct mailshot, secret shopper, and feedback loop. Companies will need to be more agile, able to provide real-time relevance to hyper-connected consumers.
March 13, 2013 | By: Dennis Draeger | In: Trend Alert
Sensory substitution is a method of replacing the information flow of one sense with that of another sense. The research dates back to the 1960s and has been used in various ways to help people with physical impairments. Biohackers and other researchers have recently adopted these techniques to enhance and extend the sensory experiences of the non-impaired with potentially practical applications, some of which might even enter the mainstream market.
February 27, 2013 | By: Sheila Moorcroft | In: Trend Alert
Africa is growing – economically, in terms of population, and more importantly in terms of investment and market opportunities. Investments in internet and mobile technologies are critical to enabling that growth and these are growing too. Some are also suggesting that Africa could leapfrog other markets and jump straight to the cognitive computing era, enabled by the latest technologies and rapid expansion of big data, which would be a real game changer not just in Africa, but world-wide.
February 20, 2013 | By: Sheila Moorcroft | In: Trend Alert
Wearable technology – smart watches and smart glasses especially, but others too – are being touted as the next big thing. And the race is well and truly on with giants such as Apple and Google entering the field but also smaller companies such as Pebble and mc10. The challenge will be to overcome the geek image much wearable technology has had until now and make us 'want' another device. Specialist applications may indicate the way forward at first, especially in sport and health.
February 18, 2013 | By: Steve Osborne | In: Enabling Factors
Packaging is already a concentrated form of brand communication, expertly coded by designers using form, materials, colors and symbols to tell a brand story; or to make an innovation approachable and understandable. Now that packaging is becoming part of the digital revolution, how can we best enhance its communication potential?
January 16, 2013 | By: Elizabeth Rudd | In: Trend Alert
Once purely a form of entertainment, video games are now being used to explore solutions and educate the public on some of the world most challenging social issues. While many social issues are not new to the public video games offer an excellent tool for getting people engaged and thinking about the future.
December 12, 2012 | By: Dennis Draeger | In: Trend Alert
As implanted medical devices increase in variety and function and wearable computing draws closer, their energy needs have become paramount. Now, new sources are being found even as the devices scale down their energy requirements.
December 5, 2012 | By: Elizabeth Rudd | In: Trend Alert
Finding ways to make it easier and more convenient to spend money is the aim of many innovations in the area of electronic payments. A number of innovative electronic payment alternatives are all vying to become the new standard in electronic payments and displace the long time standard, the card with a magnetic strip. Any of these new technologies could make the need to carry cash obsolete.
October 24, 2012 | By: Dennis Draeger | In: Trend Alert
Just as modern technology has changed the way we interact with the world and our understanding of it, new technological solutions are also enhancing our legacy and our ability to rest in peace.


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Nine Old Folks With Mad Hot Skills
Categories: Lists
(Or is that just our impulse? No wonder our memaw developed a fear of cashews. She bruises easily.)
Because people find the elderly and monkeys so entertaining/amazing/hilarious, another similarity the two share is that videos of them posted on YouTube usually become pretty popular. Who hasn't seen the clip of a monkey scratching his own butt, smelling his finger, and fainting? And more recently, who hasn't caught the clip of a granny showing off some hot moves while sitting in a chair? With all those brittle bones rubbing so quickly together, she's on fire! But this liver-spotted Pussycat Doll isn't the only senior citizen to show off some sizzle factor c/o YouTube. Catch her and plenty of other golden guys and gals who've posted their awesome dance, headstand, and even machine gun shooting skills on the interwebs, after the jump.
Usher Fan Granny
If you watch only one video of a chest-poppin' granny today, make it this one.
Machine Gun Skills Granny
We're just impressed that there were no repercussions from the recoil.
Sponsor Content


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All I'm gonna say is that Colangelo needs to go. He shouldn't have gotten his last extension and it's only gotten worse since then. I can appreciate that he is a great figurehead for the franchise, but there comes a point where keeping him around through so much losing becomes a slap in the face to the fans. Offer him another title in the organization where he still gets dolled up and schmoozes with the media, but for the love of god get him away from the basketball decision making processes.
I'm optimistic about Gay and Amir and Valanciunas. The rest of the roster? not so much. Bunch of one dimensional players. And their one dimension aren't even that good.
"Analytics DON'T work at all. It's some crap that people that are really smart made up to get in the game. Bunch of smart guys who have never played. The NBA is about TALENT" - Charles Barkley #Truth
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Tag: michael turner
Showing results 41-55 of 55
WW Chicago: Heard it Through the Bovine
There was a lot of mooing at the Top Cow panel: "Dragon Prince," a half-boy, half- dragon from Ron Marz, the wild success of "Wanted," a Marc Silvestri art book and Witchblade on your phone!
Remembering Michael Turner: Jeph Loeb
Jeph Loeb often found himself working with Michael Turner, who provided the visuals for "Superman/Batman" for Supergirl's return to the DCU. Loeb shared some thoughts with CBR News about the passing of his friend.
WW Chicago: Artists Honor Michael Turner
Michael Turner's friends and contemporaries celebrated the late artist's life today by sitting behind the Aspen Comics booth at WizardWorld, drawing sketches of Turner's characters for fans.
Remembering Michael Turner: Joe Quesada
Marvel Comics Editor-In-Chief Joe Quesada has sent CBR News a statement concerning the untimely death of artist Michael Turner, who died Friday night at the age of 37.
Remembering Michael Turner: Aspen EiC Vince Hernandez
Aspen Comics Editor-In-Chief Vince Hernandez has sent CBR a moving tribute to his friend and colleague Michael Turner, who passed away last night at the age of 37 after a long battle with cancer.
Michael Turner Passes Away at 37
After a long battle with cancer, artist Michael Turner, known best for his dynamic artwork and his creator owned series "Fathom" and "Soulfire," and too many covers to count, has died. He was 37.
PREVIEW: "Aspen Showcase" #1 and Wizard World Chicago Exclusives
Aspen Comics has provided CBR with an exclusive preview of "Aspen Showcase: Aspen Matthews" #1 by C.B. Cebulski & Talent Caldwell, as well as a look at the publisher's offerings for WWC.
PRESS RELEASE: Marvel previews sketch cover art for "Uncanny X-Men" #500
WW Philly: Aspen Comics Panel
The Aspen Comics panel at Wizard World Philly was a relaxed affair, with panel members treating the audience to behind the scenes stories, an update on Michael Turner's health and sneak peeks at upcoming projects.
PRESS RELEASE: Michael Turner variant cover for "Wolverine" #66
PRESS RELEASE: Marvel releases variant cover art for "Ultimate Origins"
PRESS RELEASE: Michael Turner covers "Ultimate Origins" #1
PRESS RELEASE: Aspen Comics to premiere "Iris" on FCBD
NYCC: Kridana Debuts Toys and Comics from Indian Legend
UPDATED! Kridana launched at NYCC its new line of toys based on Indian mythology with the hero Rama and the monkey god Hanuman, each with their own comic book packaged with the toy. We spoke with Kridana's co-founder.
PRESS RELEASE: Aspen offering Michael Turner sketchbooks, Aspen Tour print at NYCC
Archives: All | Comic Books | TV/Film | Video Games | Web Comics


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As a former retailer, my heart goes out to those suffering from the rampant practice of showrooming. The phrase "the customer is always right" (coined by Marshall Field) used to give me a major case of agida. My favorite "customer is often wrong" or a pain in the buns example is the shopper who would spend an hour walking through the aisles of our bookstore and invariably ask for something he knew was not in the store. "Can you order it?" was the next question. And every retailer who knows the principles of "cost of goods" can tell you the margin on a single item rarely covers the cost of its shipping.
Although it's been 24 years since we closed our last store, my blood pressure rises at the thought of a customer using a mobile device to compare the price of an in-stock book on how to play the guitar against the price of the same product on the virtual shelves of Amazon. Short of blocking Wi-Fi and cell service in your store for confiscating smartphones and tablets at the door, retailers will need to contend with this trend of look here, buy there. For those businesses with adequate capital budgets, solutions such as Nearbuy Systems allow you to turn your Wi-Fi network into a proprietary content delivery mechanism which offers customers a personalized in-store shopping experience (like Barnes and Noble offers for customers who bring their Nooks to the store) via their mobile devices. Even better is the ability to track a customer's in-store behavior such as how long he spent in a particular aisle.
But what about for those retailers less IT-savvied or those who want to extend their brand in a more up-close and personal way? For those folks, I suggest content marketing in its most basic form–the human as information source form. Also, I suggest you try two inexpensive content marketing tactics which are easy to deploy and relatively inexpensive. The most basic one is people—hire people who are passionate about your product. As I roam the aisles of Central Market in Texas, I am likely to bump into an employee whose name badge includes the word "Foodie." Where's the arugula hiding? The Foodie knows. What are the best tasting apples? The Foodie knows and pulls out a pocket knife to cut a sample. If that specialty apple is 20 cents a pound more than the local Safeway, am I likely to leave and buy it elsewhere? Doubtful. Am I likely to open Foursquare and comment about the personal service from the supermarket Foodie?- Very likely.
And then there's Powell's Books in Portland. Aside from being nirvana for book lovers, as you wander its overstuffed shelves, you will find three-by-five cards with staff picks along with a two sentence synopsis as well as "if you like John Grisham, you will like…" I guess you could call that human collaborative filtering. Am I likely to take out my device and order that personally recommended book? Maybe, but if the recommendation is compelling enough, I want to pluck that book off the self and read it right away. Instant gratification is showrooming's biggest enemy. Last time I was in Powell's, I recall going slightly overboard with my social praise.
Content marketing scales in a big way, and our research will go into detail on this hot trend for digital marketers. But anything that scales to infinite enormity has its roots in simple tactics. There are plenty of content marketing tactics that connect brands with consumers by offering insight and information. Perhaps it's time to unlock your imagination.
Category: digital marketing Uncategorized Tags: digital marketing


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Silom Building
Categories: Offices > Office buildings
Address: Silom Building, 393 Soi Silom 7, Silom Rd., Bang Rak, Bang Rak, Bangkok 10500 Thailand See map
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The Silom Building serves as the main headquarters for the head offices of TMB Bank Co., LTD. The building contains 16 storeys and is used almost exclusively for office, commercial and banking use only. Established in 1957, TMB Bank Co., LTD. has established itself as one of the leading banking corporations in Thailand.
- Open days
Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday
- Address
Silom Building, 393 Soi Silom 7, Silom Rd., Bang Rak, Bang Rak, Bangkok 10500 Thailand
- Phone number
+66 (0) 2230 5241 +66 (0) 2230 5439
- Fax number
+66 (0) 2230 5194
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Photovoltaic (PV) research at the National Renewable Energy Laboratory (NREL) focuses on boosting solar cell conversion efficiencies, lowering the cost of solar cells, modules, and systems, and improving the reliability of PV components and systems. NREL's PV effort contributes to these goals through fundamental research, advanced materials and devices, and technology development.
Our scientists are pursuing critical activities that will help to accomplish the goal of the U.S. Department of Energy's SunShot Initiative—to make large-scale solar energy systems cost-competitive with other energy sources by 2020.
Our PV R&D emphasizes innovation in the following photovoltaic conversion technologies:
Our PV R&D also includes:
We conduct this research in collaboration with universities and the solar industry through research partnerships and through direct support of the PV R&D performed within the National Center for Photovoltaics.
In addition to our current and planned activities, the following projects have been cornerstones in NREL's PV technology R&D program. These projects have all made major contributions to advancing PV technology and developing the U.S. PV industry.
Sarah Truitt NREL Solar Program Manager, Acting Phone: 303-275-4684
Greg Wilson Director of the National Center for Photovoltaics Phone: 303-384-6491
NREL's Photovoltaics research supports the U.S. Department of Energy's SunShot Initiative.
NREL Handbook Helps Industry Collect and Interpret Solar Resource Data for Solar Energy Applications
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text: › Academics » Music » Current Students Home Prospective Students Majors and Degrees Auditions Visit Us Scholarships and Aid Meet a Paladin Alumni Success Graduate Schools Our Ensembles Program Overview Majors and Degrees Auditions Course Descriptions Ensembles Master Classes Study Away Meet Our Faculty Concerts and Events Music Tickets Singers Tour 2015 Pre-College & Adult Programs Band & Orchestra Camp Keyboard Institute Young Artist Vocal XP Facilities Daniel Recital Hall Nan Trammell Herring Music Pavilion McAlister Auditorium Daniel Chapel Lakeside Amphitheater Multimedia Current Students WE Auditions Spring15 Contact Music Plan a Visit ›Apply Now ›Give to Furman › Main Content Column 1 Wind Ensemble / Symphonic Band Placement audition excerpts spring 2015 Academic information Questions? Talk with your faculty advisor or the chairman's administrative assistant, Emily Sweezey, in office DMB-103, 864-294-2176. Music Handbook 2014-2015.pdf Degree Charts: See Appendix D, pp 37-47 Music Major Preliminary Approval form.pdfYou complete this form sophomore year and turn into the music office. The faculty will then discuss and vote to approve/not approve your B.M. music major request. Registrar's Major Declaration Form and Music Major ChecklistThis final declaration form is normally completed by Emily Sweezey AFTER the faculty vote to approve your preliminary request. Furman Handbook: Music Academic Course Descriptions Music in Italy: Study away program information 2015 Italy Application Recital forms Recital program preparation and printing is coordinated by Administrative Assistant Ms. Emily Sweezey in DMB-103, 864-294-2176. Recital Guidelines Tuesday afternoon Recital Application Recital Check List Jr Sr Recital Jury Application Recording Contract Program Samples WEB FORM: Submit a Reception Request to S.A.I. Jury REPERTOIRE FORMS Keyboard String Voice Wind/percussion Ensembles All our ensembles, except marching band, require an audition for membership. Non-majors are welcome! For more details: Choral Instrumental Lyric Theatre / Opera Chamber Ensembles Student-Run Organizations Fraternities: Sigma Alpha Iota and Phi Mu Alpha Bell Tower Boys Pauper Players FU Gospel Ensemble


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@bythewell - I wouldn't worry too much. There are definitely courses out there that people can take on how to repair shoes and how to make new ones. If you look online you can find quite a few people making shoes to sell and many of them will offer to fix the shoe once it wears out.
I think it's a shame that people buy cheap shoes so often now, but I can see why. I don't think it's cheaper in the long run to get more expensive shoes. It might be better for the environment and more comfortable for your feet though.


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Tuesdays with Dorie BWJ: Focaccia
February 5, 2013 at 12:01 am | Posted in groups, savory things, tuesdays with dorie, yeast breads | 12 CommentsTags: baking, bread
A warm pan of this stuff– this olive oil-soaked bread– is dangerous. Craig Kominiak's Focaccia is the type of thing I could polish off myself in one sitting.
There was some talk about KitchenAid burnout from the full batch of dough, which made three breads. In the interests of both self-restraint and my red KA, I did just a third of it. No problems with the mixing, and only one pan of focaccia to tempt me.
Don't make this dough in the morning and expect to have focaccia by dinner. It needs a solid 24 hours to rest in the fridge (after two room temp rises) for flavor and air bubbles. I was daydreaming about that pizza from a couple of weeks ago, and in the course of that downtime made a pan of caramelized onions to top my bread.
I think with focaccia, as with most things savory, the more olive oil the better. Rather than sprinkle my baking sheet with cornmeal, I lubed it up with extra oil before stretching the dough into it. Then I brushed garlic and thyme infused olive oil all over the top. At the half-way point in baking, I scattered on my caramelized onions (so they wouldn't burn), popped the focaccia out of the pan and slipped it directly onto my pizza stone to finish baking. I had delicious oily, salty bread with an almost fried bottom crust. If I had a criticism, it would be that slashing the dough, as the recipe calls, just before baking seemed to really deflate the air bubbles and inhibit its rise. Next time, I'll dimple the dough with my fingers instead and hopefully it will be puffy and tall.
For the recipe, see Baking with Julia by Dorie Greenspan or read Sharmini's blog Wandering Through (a modified version is also here and there's a video here). Don't forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie BWJ: Pizza with Onion Confit
January 8, 2013 at 12:01 am | Posted in groups, savory things, tuesdays with dorie, yeast breads | 19 CommentsTags: baking, bread, pizza
My husband is going out for a business dinner tonight, and I have plans of my own. Sometimes when he's not around for dinner I'll meet up with friends for wine and gossip. But tonight, it's a little alone time…just me, Steve Sullivan's Pizza with Onion Confit and the first episode of the new season of Downton Abbey. Perfect
Here in Brooklyn I don't have to look too hard to find good pizza, but I make it a lot at home anyway. I fiddle around with different recipes, too, so I didn't mind trying a new one here. This dough uses a sponge starter to add flavor, but the process can be done in a day, unlike some doughs that require a day or two of fridge fermentation (like this excellent one). I cook my pizzas on a stone in a ripping-hot oven. And I (obviously) don't care too much if they are perfectly round or not.
All the tears you shed slicing onions will be worth it when you wind up with a pan full of soft, sweet onion confit to top your pizza. I didn't have the red wine the recipe calls to simmer the onions in, but I did have an open bottle of white, so I used that instead. I'm sure the red wine would have made the confit a beautiful shade of rich purple, but mine wound up more like traditional caramelized onions. Leftover onion confit is like gold in the fridge, and I can't wait to use it on a turkey burger or a sandwich.
I also put a handful of spinach on top of my pizza, you know, for vegetables. And at the halfway point I crumbled on a little Point Reyes blue cheese. For the recipe, see Baking with Julia by Dorie Greenspan or read Paul's The Boy Can Bake. Don't forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie BWJ: Bagels
October 16, 2012 at 12:01 am | Posted in breakfast things, groups, savory things, tuesdays with dorie, yeast breads | 12 CommentsTags: baking, bread, breakfast
I eat my fair share of bagels. Frankly it's hard not to when you live in New York City and there are bagel shops all over the place (Bergen Bagels being my favorite close-to-home joint). I'm not just a bagel-eater, I've actually made a lot of bagels, too, at my first restaurant job where we'd get slammed with weekend brunch crowds who all seemed to want the smoked trout with quail egg and a mini bagel….so Lauren Groveman's recipe wasn't totally Greek (or should I say Yiddish?) to me.
There were a couple of things I did differently than the recipe, just out of old habits. After boiling the bagels for about a minute on each side, I removed them from the water and placed them on a cooling rack set over a baking sheet. I baked them on the rack as well, because it allows the oven heat to circulate underneath the bagels. I didn't bother brushing them with the egg white glaze before baking. They may not have been laquer-shiny, but they still browned very nicely and the toppings held in place. Also, in the bagel dough, I used half sugar and half barley malt syrup for the sweetener, which Groveman did on the TV show, but did a little differently in the book (which calls for only sugar).
I wasn't super-prepared in the toppings department, so I just went with poppy seeds on some and grey salt on others. The salt ones were my favorite. I stirred some dill and chives into cream cheese to jazz up my schmear a bit. These were chewy and had a nice crust….with a cup of coffee, these bagels made for a perfect New York breakfast.
If you've never had a super-fresh, warm bagel before, you can really make great ones at home, so give it a go! You can make the dough the night before and it's ready to shape and cook off the next morning. For the recipe, see Baking with Julia by Dorie Greenspan or read Heather's Bytes (it's also here). And there's even a video of Julia and Lauren making bagels together. Don't forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie BWJ: Whole Wheat Loaves
September 18, 2012 at 12:01 am | Posted in groups, savory things, tuesdays with dorie, yeast breads | 14 CommentsTags: baking, bread
Now that it's ever so slightly cooler outside, it's nice to spend the better part of a Sunday morning making bread. Baking a yeast bread makes me feel productive, even if I'm really doing almost nothing at all. Craig Kominiak's Whole Wheat Loaves were this weekend's TWD project.
This wheat bread has a kiss of honey and malt extract (I used the Eden Foods malt syrup). It's slightly sweet, soft and wholesome…not bland, dense and healthy (if you know what I mean). It's good for sandwiching and for toasting. Now that I say that, it would no doubt make an awesome grilled cheese. That's avocado toast up top…one of my favorite toast applications…and a turkey sandwich down below.
This is how wheat bread should be. I'm glad that the recipe is so unintimidating…there's no excuse for me to not make it often. For the recipe, see Baking with Julia by Dorie Greenspan or read Michele's Veggie Num Nums and Teresa's The Family That Bakes Together. Don't forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie BWJ: Semolina Bread
July 17, 2012 at 12:01 am | Posted in groups, savory things, tuesdays with dorie, yeast breads | 17 CommentsTags: baking, bread, savory
I thought I was in for a whole day project when I set out to make Nick Malgieri's Semolina Bread. The recipe calls for three two-hour proof periods, but with the East Coast heat and humidity, my kitchen is its own proof box. I had that loaf ready for the oven in under five!
I made the dough in the food processor. So easy. I cut the salt by a quarter teaspoon, and added it to the dough after the rest period in the processor. Besides that and my shorter proof times, I followed the recipe as-is.
I wanted my loaf to be like bread from the Italian bakeries over in Carroll Gardens, so I spritzed it with a little water and sprinkled on some sesame seeds before I put it in the oven. Then they all more of less fell off when I cut into it, but whatever. I had a crusty, golden loaf of bread, and it was delicious. My favorite part of a crusty loaf like this is the end bit. Actually my favorite parts, since there are two end bits! Slathered with a little salty butter, they are my ideal baker's treat.
For the recipe, see Baking with Julia by Dorie Greenspan or read Renee's The Way to my Family's Heart and Anna's Keep it Luce. Don't forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie BWJ: Oasis Naan
June 5, 2012 at 12:01 am | Posted in groups, savory things, tuesdays with dorie, yeast breads | 32 CommentsTags: baking, bread, savory
Phew…I cut it close on this one. I just made Jeffrey Alford and Naomi Duguid's Oasis Naan a couple of hours ago. Luckily it's a pretty simple bread dough, as long as you have the time to proof it.
The recipe calls for making this flatbread dough by hand. I'm lazy…I used the food processor, same as I do for pizza dough. (I must say here, that I only made a half batch of dough, so everything fit just fine.) I started by adding the minimum amount of flour to my processor bowl, then with the machine running, I poured in my water/yeast combo. I added more flour to touch and turned off the machine for 10 minutes. Then I sprinkled the salt and a little bit more flour over the dough (because it still felt pretty sticky) and turned it back on for a few more seconds. I kneaded it on the counter for about a minute before putting into a bowl to proof.
The dough bakes up nice and puffy (be sure to dock it well!), and chewy, too. I topped mine with chopped spring garlic and za'atar spice, but I bet all kinds of things would be good on top. You could even make them like mini pizzas. It's not quite as soft and charred as the naan I get from my local Indian takeaway, but I'd make this again for sure.
We ate our naan with a freekeh, beet, chickpea and feta salad I concocted. Very healty…I think my husband thought the naan was the best part!
For the recipe, see Baking with Julia by Dorie Greenspan or read Maggie's Always Add More Butter and Phyl of Of Cabbages & King Cakes. There's also a video of Alford, Duguid and Julia making the bread together, and the authors wrote this article that gives more naan tips. Don't forget to check out the rest of the TWD Blogroll!
Tuesdays with Dorie BWJ: White Loaves
February 7, 2012 at 12:01 am | Posted in groups, savory things, tuesdays with dorie, yeast breads | 37 CommentsTags: baking, bread
Here we go…the next round of Tuesdays with Dorie starts today, and this time we're Baking with Julia! I've had this book for years, and have made several things from it, so I'm looking forward to getting to know it better. And also to getting to know a new group of TWDers!
First up, we're doing Craig Kominiak's White Loaves. I'm really excited about the bread section of the book, so I was pleased to tackle this one at the get-go. This is your basic sandwich loaf, perfect for PB&J, as you can see above. It wasn't hard to make. I halved the recipe to do one loaf instead of two, and my mixer had no problem getting the dough together quickly (the full two loaves probably would have made it whine). A couple of rises later, and the dough was ready to become bread! Seriously, the hardest part here was waiting for my loaf to cool so I could get my lunch together (it's always important to let bread like this cool properly or the texture won't be right). I loved the crust on this…a nice crispy top. And the bread was so soft inside. I have half the loaf stashed in the freezer, and am looking forward to a turkey and cheese sandwich next.
Homemade yeast bread smells so good in the oven. You won't get that from a store-bought loaf, so for the recipe, see Baking with Julia by Dorie Greenspan or read our founder Laurie's blog, slush, and our group manager Julie's blog, Someone's in the Kitchen, as they are co-hosting the first recipe. Thanks, ladies! Don't forget to check out the rest of the TWD Blogroll.
Daring Bakers in October: Pizza & Toppings
October 29, 2008 at 4:12 am | Posted in daring bakers, groups, savory things, yeast breads | 39 CommentsOctober's Daring Bakers' Challenge is hosted by Rosa of Rosa's Yummy Yums, and it's the third recipe the group has made from The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread by Peter Reinhart. Judging from the other two, we will all have had spectacular results with this month's PIZZA! I completed the recipe so early in the month (which is quite unusual for me), that I've actually had too long to think about what I'd say. In my head, this became quite a long, rambling post…sorry…I understand if you don't have the patience!
I don't know anyone who doesn't like pizza. I do have a couple of good friends who don't eat cheese, but they still love cheese-less pizza. As a New Yorker, I prefer pizza that has a chewy, puffy, nicely browned and slightly salty outer crust. I think the crusty edge part is just as good as the topping part– you'll never see me leaving a heap of chewed-around crusts on my plate! I had a bit of a hard time with pizza in Sydney, where the preference seems to be an ultra-thin crust, with really no outer edge to speak of. Eventually, we found Pizza Mario in Surry Hills (it's an accredited member of l'Associazione Verace Pizza Napoletana), which gets my vote as Sydney's best!
I make pizza often at home, but I've had mixed results. My best work came out of the oven in my last apartment in Brooklyn. It was an old gas Magic Chef with a bottom heating element (I could see the flames under the oven floor) that got my stone ripping hot. The bottom crust was always brown and crisp. In Sydney, we had electric ovens with top heating elements in all three apartments, and no matter how long I preheated my stone, or where I placed it in the oven, I could never get the bottom to brown nicely. It became quite frustrating, and I tried many dough recipes and little technique modifications along the way. (It may also be the stone itself, as my old one went into storage accidentally and I had to get a different one in Sydney. I've read about making pizza on the bottom side of a super-hot cast iron skillet under the broiler…sounds promising, but my skillet is kind of small.) I'm definitely crossing my fingers for a gas oven in the future!
I made half a recipe of dough, from which I formed two largish pizzas. This is a well-hydrated dough, and requires an overnight rest in the fridge. I can be held for up to three days, though, so I decided to make one pizza for dinner one night, and the other the next night. I know that Rosa wanted us to shape the dough by tossing it "like a real pizzaiolo," but mine was much too sticky. I had a hard time even with just the hand-stretching. Despite the stickiness, the dough had a wonderful, soft feel, and I could tell by touch that the recipe would be a good one.
As far as pizza toppings go, I am a minimalist…I don't like too many different things, or too much of any one thing, either, to weigh down or sog out the crust. I usually do tomato sauce, mozzarella and basil– black olives, too, if I'm feeling crazy– so I thought I'd try a couple of "unusual" topping combinations for my challenge. Inspired by a favorite at the aforementioned Pizza Mario, I made a pizza topped with potato, rosemary and Maldon salt with the first night's dough. Before baking, I simply sliced a red-skinned potato super-thin with a Japanese mandolin, spiraled the slices on the dough, sprinkled on the rosemary and salt, and drizzled olive oil all over it. The next night, I slowly caramelized a sliced onion in a little olive oil and butter to top my second pizza. Then I scattered on bits of gorgonzola picante and some more rosemary.
I just realized, looking back at the DB details to type up this post, that we were supposed to use both toppings and sauce. Well, we can just consider olive oil to be the sauce on these, because I used copious amounts of the stuff on both pizzas!
The pizzas were a hit! Potato pizza may sound like starch on starch, but it's really so delicious. If you've never tried it, I recommend giving it a go sometime. The sweet onions with the sharp gorgonzola was a perfectly balanced match on the second pizza (and, in the oven, some of the onions got a little crispy on the edges– the best part!). And the dough was wonderful– just the kind of bready crust I like! I unfortunately had the same problems browning the underside, but I expected that, and I'll try it again when I'm settled in New York.
Rosa was originally to host this challenge with Sher from What Did You Eat?, and it was Sherry's idea to make this recipe. Sherry passed away in July, but Rosa decided to go ahead with her choice, honoring her friend and her accomplishments as a cook and baker. So don't call for pizza delivery this weekend! Make your own instead, and get the recipe on Rosa's site. Don't forget to check out the DB blogroll!
Daring Bakers in September: Lavash Crackers & Toppings
September 27, 2008 at 6:42 am | Posted in daring bakers, groups, savory things, yeast breads | 51 CommentsThis month we had our first "Alternative" Daring Bakers' Challenge! Natalie from Gluten A Go Go and Shel of Musings From the Fishbowl teamed up to bring us a two-part challenge. The first part involved making homemade lavash. Lavash are thin Armenian-style crackers. They are very popular here in Australia, and packets go for big bucks in the gourmet stores. Funny how easy it is to make them yourself! Lavash are great with cheese, but the second part of this challenge was to concoct a vegan and gluten-free spread or dip to go with them.
Lavash dough is a simple yeasted dough, rolled out thin and often sprinkled with a seedy topping. We were allowed to flavor the dough itself if we so desired, so I subbed a couple of tablespoons of the bread flour for wheat germ. This gave the baked crackers a subtle, almost Wheat Thins-like flavor. I made a full batch of the dough and divided it into two pieces–one to use straight away, and one to park overnight in the fridge. I used different toppings and made a different spread for each.
When it came time to roll the dough, I busted out my pasta machine (for the first time since moving to Sydney, so I was glad to actually have used it and justified its move). I've made some form of cracker in every restaurant I've worked in, and have always used a pasta machine to roll them out. It makes such quick work of it and is the easiest, least frustrating way to get your crakcers paper thin. Use the lasagna sheet section, work with one bit of dough at a time, and take it down to the thinnest setting.
For my first batch of cracker, I rolled out long, wide pieces that I sprinkled with black and white sesame seeds, cumin seeds, cayenne pepper and Kosher salt before baking (brushing on a little water first acts as glue for the topping). I simply broke these big pieces into more manageable shards after baking. I served them with a chunky avocado relish with heaps of cilantro, lemon juice and spices.
For my second batch of cracker, I got a bit more fussy. Instead of just baking off big pieces in whatever form they took when rolled, I used a pastry wheel to cut them into rectangular crackers. I sprinkled them with poppy seeds and Maldon salt. I had a huge bag of fava beans (a.k.a broad beans) from the farmers' market, so I took about half of them and whizzed them into a dip for this batch of lavash.
I was really pleased with challenge! The lavash and dips made perfect pre-dinner snacks (with a glass of wine, not too shabby!). And how impressed would your friends be if you served them homemade crackers at a dinner party?
Check out the DB blogroll! And visit Gluten A Go Go or Musings From the Fishbowl for the lavash recipe (which was adapted from The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread by Peter Reinhart). I made my two spreads pretty much freehand, but the basic procedures are below.
Chunky Avocado Relish
1 avocado
leafy green herb (such as basil or cilantro)
juice of half a lemon
olive or avocado oil
ground spices to taste (I used garam masala, cayenne, and cumin)
salt and black pepper to taste
-Scoop out the avocado and dice into chunks. Chop your herb. In a small bowl, make a dressing from the lemon juice, a slight splash of oil, the spices and salt and pepper. Add the avocado and herb to the bowl and toss gently to mix.
Fava Bean Dip
1 1/2 cups fava beans, shelled from the outer pod
1 clove of garlic
leafy green herb (such as basil, parsley or cilantro)
squirt of lemon juice
olive oil
salt and black pepper to taste
-Bring a medium pot of water to the boil. Blanch the fava beans for about thirty seconds, remove with a slotted spoon and shock in ice water. Pop the garlic clove, peeled or unpeeled, into the boiling water and blanch for about 1 minute (this just helps take the edge off the raw garlic).
-Pop the papery outer skins off the blanched fava beans and discard. Peel the garlic clove if you haven't already, and rough chop.
-Put the fava beans, garlic, lemon juice, herbs, splash of olive oil, salt and pepper into a mini food processor. Pulse until it's the consistency you like (you can use a couple tablespoons of water to thin out, if needed). Taste for seasoning.
Good News and Classic Sandwich Bread
May 15, 2008 at 5:44 pm | Posted in savory things, yeast breads | 23 CommentsI woke up this morning to some good news: my Rhubarb-Filled Yogurt Cupcakes won Cupcake Hero's Earth Day event! I'm so excited, and not to brag (hahaha), but it's actually my second CH win! Thanks so much to Laurie, Tempered Woman, Joy and Leigh, who collect, bake and round-up the CH entries each month. That takes not only heaps of ingredients, but lots of time, effort and witty paraphrasing skills as well. Definitely check out the round-up to see all the Earth loving cupcakes they received last month.
Now, onto the bread. I have some bread baking experience, but it's pretty limited. I've made zillions of batches of brioche, bagels and English muffins through my various jobs, and I make my own pizza dough all the time at home, but I never bake my own baguettes or dinner rolls, and I rarely even make a simple loaf bread.
What brought this on then? Laziness may sound like a weird reason to bake your own bread, but that's what it was, pure and simple. I was too lazy to walk the 25 minutes down to the grocery store (I don't drive). R has been in Malaysia on business the last couple days. If I were in New York and R was away, I'd likely use that freedom to go and get bombed with my single friends if it weren't a work night (you can keep that on the down-low), or at least order some yummy delivery if it were. Since I don't know too many people in Sydney to go boozing with, and there aren't really any delivery options where I live, it was a tuna sandwich and the company of Tim Gunn's Guide to Style for me last night. I can't manage a whole can of tuna myself, so I still had half my salad to eat for lunch today. But…you guessed it…no bread.
Being lazy today, I'm lucky that making this type of bread is so freakin' easy. I had originally wanted to use a recipe from Rose Levy Beranbaum, but it required making a sponge starter and then it needed three rises for the dough. While it would have had great flavor, it also wouldn't have been ready by lunch-time, and that was the whole reason for getting the yeast out! Then I remembered a recipe that I'd torn off a bag of King Arthur flour a couple years ago. It only takes about two hours of total rising time, and if you use a stand mixer, measuring out the ingredients is really the only work there is. It's baked in a loaf pan, so there isn't even any tricky shaping to do. And I don't know if it was because the bread was so fresh and soft, or if it was because I was so antsy after waiting for it to cool down, but that was one tasty tuna sandwich!
In true lazy fashion, I'll just show you the way to King Arthur's recipe, rather than type it myself. I made mine in my stand mixer, using the dough hook. I know that King Arthur's AP flour has a higher protein content than most. Since I can't kind KA flour in this neck of the woods and I have no clue as to the protein content of the flour I buy here, I substituted 1/4 cup of the AP flour in the recipe with bread flour. I substituted another 1/4 cup with whole wheat flour, just for fun. Be sure take your baked bread out of the loaf pan and cool it on a rack for about an hour before slicing into it. This rest period helps set the bread's texture and crust.
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@Terrificli -- probably the same reason you won't find a whole lot of poke salad, chicory coffee or boiled peanuts outside of the South. It all has to do with regional tastes and the foods that are common in a region are determined by the people that settled that region.
The Scots-Irish who wound up in the South weren't known for eating a lot of lox, right?


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After coaching four students to the state speech competition and helping direct — and clothe — nearly 80 students in the Adams Central spring musical, Cheryl Aubery is looking forward to a calm last few weeks as a full-time teacher.
That placid schedule won't last forever, though.
Aubery, 55, is retiring in May after 22 years as an English and public speaking teacher at Adams Central — 32 years as a teacher altogether — to work full time on her new endeavor, owning the Costume Shoppe at 213 N. Lincoln Ave. For years, she has worked with area school districts providing costumes for theatrical productions.
In the fall, she outfitted actors in one-act plays from 15 different schools, plus Kearney High School's musical. This spring, she provided the costumes for a handful of musicals, in addition to Adams Central's "Joseph and the Amazing, Technicolor Dreamcoat."
She expects a similar schedule to continue.
"So I know that I'll be plenty busy not teaching," she said.
She purchased the business two years ago from Laurene Andreason, who started the shop in 1972. The shop's inventory, which included more than 1,000 costumes of all different styles, colors and sizes when Aubery purchased it, is "amazing, extensive and terrific," Aubery said.
"Of course, I've added to it by making and creating some of my own," she said.
Aubery has been sewing since she was 10 and making costumes her whole life.
"Once I purchased it and realized I would be within two years of retiring, it was just a good transitional phase," she said. "I had never planned on retiring at 55, but when the Costume Shoppe fell into my lap I couldn't turn it down."
Since January, Aubery had speech practice just about every day after school unitl 5:30 p.m., followed by rehearsals for "Joseph" from 7 p.m. unitl after 10 p.m. Rehearsal often was followed with sewing past midnight.
Needless to say, she was not getting much sleep.
To read more, see Saturday's Hastings Tribune or the Tribune e-edition.>>


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$49.99 - $89.00
Item# OPBF3148OP
Availability :
Rated 4.7 out of 5 by 6
Rated 4 out of 5 by Patches Classic and Comfortable Look
I like really like the slim fit of the P55 Basic Slim Chino, the sleek look mixes the classic style with a contemporary fit.
December 24, 2014
Rated 5 out of 5 by Mikey Excellent pair of pants
I like these pants a lot!
They fit nicely on my legs, and are slim from the knee down which is exactly what I was looking for.
I've only had them for a month or so, so I'm not sure how durable they will turn out to be. My concern is that my quads are fairly large so the chafing may cause a hole in the inner thigh area.
But, I love the look!
December 17, 2014
Rated 5 out of 5 by victorhuang36 Great!
Great Fit, Slim and Tapered down at the end. Casual wear, not formal khakis.
December 17, 2014
Rated 5 out of 5 by Gomez Fantastic fit and look
Like many other P55 slim fit chinos, this set is fantastic. I have seen each color in person and I would recommend the Dark Sapphire or Kelp, however, in the end it is all personal preference. The appearance is nice, the quality seems durable, and for a slim fit it is quite comfortable. In addition, I commend how it adapts to one's legs and waist after a few wears. Casual, business, and some dressier occasions are applicable. If you are new to OP slim fit chinos, try 2 sizes to see which one fits like a gem. You can always return one. FYI do not wash these in the washing machine. Pick a size that fits near perfect and if cleaning is needed, clean appropriately.
December 4, 2014
Rated 5 out of 5 by GeorgeG Awesome Pants
It's really hard for me to find pants that fit. I am a size 38 waist and 30 inseam, this is a really hard size to find, and when I do, they are usually so baggy and loose they look awful. These fit beautifully and feel really comfortable. I am so happy to find a pair of pants I really love. Can't wait to get more....
October 15, 2014
Rated 4 out of 5 by Idonthaveone pretty good fit
belt loops in back are too close together. If you ever need to take them in a little which I do, you have to remove and relocate the belt loops.
July 31, 2014
1-6 of 6


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As a graphics designer that does a lot of work with WordPress site. I get ask the following question the most.
What theme should I use for my WordPress site?
The answer to this is never simple as it depends on what you are looking for in a theme. With so many WordPress theme choices out there it can be confusing as to which theme you should choose.
In this article I have gone over major points you should consider when choosing a WordPress theme.
As a graphics designer you have even more questions to ask yourself than the average person when looking for a WordPress theme.
Here are just a few:
- Is the theme design friendly?
- Does the theme load fast or slow the site down?
- Does the theme have built in plug-ins or reliant on other plug-ins?
- Is the theme user friendly so your clients can handle minor changes once the site has been delivered?
- What is the client looking for?
- How will this theme grow with the site?
- Should I use a Free or Paid Theme
These are just a few questions site developers and graphics designs have to ask themselves when choosing a theme for a client or their own site.
I personally like to keep my sites simple using my main header for the graphic splash that makes a site come alive. Another good way to make a simple site theme stand out is to use typography and modifying the font colors.
Here are a few benefits to taking this approach:
- My site loads much faster as it is not graphic, javascript, jQuery and CSS heavy.
- This cuts down on conflicts within the site.
This is the same approach that other major companies take such as Apple and Google. These companies have already put in all the hard work, time and money into researching what works so why not use it.
When it comes to picking a theme for a site it is very important to weigh the pros and cons to make sure the theme will fit your needs and grow over time with the site. Once a site is well established it is very difficult to change the theme. It is a good practice to choose a theme from the start that is proper and able to grow with your WordPress site.
Here are some major points to look for when choosing a WordPress theme.
- Make sure the theme is properly coded. This is the first and most important thing to check when looking for a WordPress theme. You can test that the theme validates by using the w3c validator this is a free tool: http://validator.w3.org/.
- Another very important thing to remember when choosing a theme is you will have to turn the site over to your clients when it is finished. You want a theme that they can handle based on their user level.
- Check that the theme can then be modified easily. Themes that you can modify major graphical aspects from the Admin panel are the best. (Example: Thesis Theme is good for this).
- Make sure the theme is not reliant on other plug-ins. When themes rely on plug-ins this can get messy when WordPress updates and the plug-ins developer does not. For more information see this excellent article from Tips and Tricks HQ.
- Make sure the theme fits your scope of work. A theme defines a site, you want to make sure the theme you pick defines the site according to its theme and content.
Paid Themes vs. Free Themes
As a designer working on a client's site you also have to think about cost. This leads to the next questions.
Should I use a free or paid premium theme?
My answer to this is if you have the budget for this then always go with a paid WordPress themes.
Paid themes usually have the following:
- properly coded
- support options
- updates
My suggestion for the best paid WordPress theme for designers is Thesis Theme. Thesis theme has many flexible design options right in the admin menu. Any modifications you can not do from the WordPress admin menu you can do by using CSS.
If your client is on a tight budget and you have to use a free theme make sure you find one that fully answers the questions in this article.
Do you have a favorite theme you like to use? If so feel free to leave a comment below with your suggestions.
About the Author: Korin Amin is one of the co-creator of Creative Design Studios and Graphics Designer. If you would like to know more about Korin you can visit our About page here.


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Kathy Etchingham, ex-girlfriend of the late Jimi Hendrix, has taken up some serious issues with the upcoming biopic on the guitar legend.
In a recent interview with the UK's Sunday Express, Etchingham aired her grievances about All is By My Side, which included problems with the costuming, the age of the Andre "3000" Benjamin and Hayley Atwell, who portray Hendrix and herself, and the overall truth to the events in the film.
"[The costumes have] Austin Powers written all over [them]; I would not be seen dead in anything like that," Etchingham tells the Sunday Express.
She continues to say that Atwell (31) and Benjamin (38) are far too old to play her and the late Hendrix, who both would have been in their 20s when the film takes place.
Etchingham tells the Sunday Express that such discrepancies could have been avoided, as she offered to work as a consultant on the film, but she never heard back after reaching out. As such, Etchingham is concerned that fans who see All is By My Side will accept the film's interpretation of Hendrix's life as fact, which she says it simply is not.
"A lot of people will go and see it who have never read any of the biographies and they will think it's the gospel truth. I don't want it [the film] to fundamentally change history," Etchingham explains to the Sunday Express.
All is By My Side, directed by John Ridley, debuted at the Toronto Film Festival this past weekend, though notably, the movie does not feature any of Hendrix's music, as they were unable to obtain permission to use it from the late guitarist's camp.
For more on Kathy Etchingham's interview with the Sunday Express, click here, and be sure to share your thoughts in the comments section below!


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Say Yes to the Dress
Tuesday, May 24, 2011
With the new and operatic Yves Saint-Laurent documentary now in cinemas, WQX-Aria blogger Olivia Giovetti turns a sartorial eye to the bridge between high fashion and opera.
Keeping it Real: Teatro Grattacielo Rescues Forgotten Verismo Operas
Monday, May 23, 2011
In my post about operatic Genoa, I made passing reference to the grattacielo (skyscraper) there that contained a 1000-seat cinema where opera was presented from after World War II until 1992. Among the many artists who sang there were Renata Tebaldi and Maria Callas. This building is usually called the first skyscraper in Italy, a nation that still has very few buildings that merit this designation. This one, and the Pirelli Tower in Milan, are my favorites.
Is That All There Is?
Saturday, May 21, 2011
All of this talk of rapture and apocalypse has reminded blogger Fred Plotkin of what is known in German opera as the Schlussszene: a great dramatic closing scene that only a word with three consecutive S's could convey. Do you have a favorite closing scene in opera?
New York City Opera Seeks a New Home
Saturday, May 21, 2011
With NYCO's future outside of Lincoln Center a sure thing, WQX-Aria blogger Olivia Giovetti considers the immediate reaction to the late-breaking news.
A Young Lady's First Time and an Old Dame's Last Hurrah
Wednesday, May 18, 2011
On WQX-Aria, Olivia Giovetti recalls her introduction to opera following Tuesday night's celebration of Joan Sutherland at the Town Hall.
A Mahler Opera? Not Such a Stretch, Actually
Wednesday, May 18, 2011
Gustav Mahler, who died a century ago today, was a New Yorker for the last three years of his life, and during this time he led several productions at the Met. On WQX-Aria, Fred Plotkin reflects on the composer's life, and why it may be perfect operatic fodder.
What's So Special about Gilbert and Sullivan? Or We've Got a Little List...
Tuesday, May 17, 2011
With the first-ever Gilbert and Sullivan sing-along taking place at Symphony Space and Caramoor kicking off its summer season with H.M.S. Pinafore, Naomi Lewin and Midge Woolsey talk about the timeless charm of the dynamic operetta duo.
Could New York City Opera Benefit from a Change of Scene?
Monday, May 16, 2011
After a weekend of new works at the VOX festival and a reaffirmation of their edgy artistic vision, could New York City Opera solve its problems with a move to a new venue and a commitment to the new and experimental? Blogger Olivia Giovetti considers this on WQX-Aria.
Other Stages: The Little Opera Theatre of New York Presents a Mozart Premiere
Monday, May 16, 2011
There has not been a new Mozart opera at the Met since 1984. But as WQX-Aria blogger Fred Plotkin explains, the composer's nearly forgotten gem, Mitridate, Re di Ponto, is finally getting some renewed consideration.
Christopher Cerrone's Invisible Cities Gains Visibility This Weekend
Friday, May 13, 2011
As the familiar chestnut goes, music is the universal language. Perhaps this is why composers are drawn to Italo Calvino's 1972 masterwork, Invisible Cities—a novel that centers on a conversation between Marco Polo and Kublai Khan. Since the explorer and emperor do not speak the same language and are forced to communicate through gestures and faith in one another's interpretation.
Boo Whom?
Thursday, May 12, 2011
"While I don't find booing acceptable in a theater under any circumstances, to do it following something so extremely challenging is what Italians call maleducato," writes blogger Fred Plotkin on WQX-Aria. What do you think about booing? Does it have a place in opera?
When Bigger is Not Always Better
Wednesday, May 11, 2011
As Sung Jin Hong's One World Symphony closes its tenth anniversary season with an abridged version of Tristan und Isolde, WQX-Aria blogger Olivia Giovetti ponders the successes of smaller opera companies against the financial and operational woes of larger organizations.
An Opera Lover's Guide to Genoa, Italy
Tuesday, May 10, 2011
Two of the Met's current conductors, Marco Armiliato and Fabio Luisi, hail from Genoa, Italy. On WQX-Aria, blogger Fred Plotkin considers the cultural riches of that city and its contributions to the history of opera -- from Scotto to Verdi.
Between 'How Sweet it Is' and 'Il Dolce Suono'
Monday, May 09, 2011
As James Taylor's Perspectives Series concludes at Carnegie Hall, WQX-Aria blogger Olivia Giovetti considers the ever-closing gap between classical and pop music.
James Levine Withdraws from Japan, Tanglewood
Friday, May 06, 2011
In the midst of a celebratory year, added cancellations to James Levine's schedule end his BSO tenure with a wheeze. WQX-Aria blogger Olivia Giovetti reflects on the conductor's latest troubles.
Finding Meaning in Dvorak's Sorrowful Song
Thursday, May 05, 2011
One does not have to be Christian, or even religious, to be affected by the universal sentiments of Dvorak's words about parental grief, writes blogger Fred Plotkin on WQX-Aria.
Love, Loss and What Orfeo Wore
Thursday, May 05, 2011
In the wake of several losses to the musical world, Gluck's Orfeo ed Euridice, now running in a revival at the Metropolitan Opera, rings all the more poignant, writes blogger Olivia Giovetti at WQX-Aria.
Souvenir d'un Lieu Cher: Carnegie Hall at 100
Thursday, May 05, 2011
Host Midge Woolsey reminisces about hosting Carnegie Hall's 100th anniversary celebration.
Up Close and Personal at Carnegie Hall
Wednesday, May 04, 2011
Ever since moving to New York City for graduate school, I have tried to attend as many concerts as possible at Carnegie Hall. I can say without a New Yorker's bias that every event I have seen there has been inspiring -- from Brahms symphonies performed by the Berlin Philharmonic, to Ravel's Gaspard played by Jean-Yves Thibaudet, to new songs written and performed by Brad Mehldau and Renée Fleming, to my own father playing with the China Philharmonic on tour. But nothing was comparable to a recital I heard last week. This time, I sat on stage, merely fifteen feet away, in a recital by violist Yuri Bashmet and pianist Evgeny Kissin.
The Ghosts of May Day
Tuesday, May 03, 2011
On WQX-Aria, blogger Fred Plotkin asks: "What happens when an evil character in opera dies, one for whom we have not developed positive feelings -- Hagen in Götterdämmerung or Scarpia in Tosca? Do we feel bad? Do we rejoice?"


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Thomas Sabo Bracelet-0224124406627
Thomas Sabo Bracelet-0224124406627
r thing! Well, sir, I don't see what you can do,but try and break it to her. Better so, than let it come to herlike a clap of thunder. But I think, sir, I'd have a wet-nurseready, before I said much: for she is very quick--and ten to onebut the first word of such a thing turns her blood to gall,Thomas Sabo Forsale. Sir, Ionce knew a poor woman--she was a carpenter's wife--a-nursing herchild in the afternoon--and in runs a foolish woman, and tells herhe was killed dead, off a scaffold. 'Twas the man's sister toldher. Well, sir,Thomas Sabo Jewellery, she was knocked stupid like,Thomas Sabo Ketten, and she sat staring,and nursing of her child, before she could take it in rightly. Thechild was dead before supper-time, and the woman was not longafter,Thomas Sabo On Line. The whole family was swept away, sir, in a few hours, and Imind the table was not cleared he had dined on, when they came tolay them out. Well-a-day, nurses see sorrow!""We all see sorrow that live long, Mrs. Briscoe. I am heart-brokenmyself; I am desperate. You are a good soul, and I'll tell you.When my nephew married this poor girl, I was very angry with him;and I soon found she was not fit to be a struggling man's wife; andthen I was very angry with her. She had spoiled a first-ratephysician, I thought. But,Thomas Sabo Billig, since I knew her better, it is allchanged. She is so lovable. How I shall ever tell her thisterrible thing, God knows. All I know is, that I will not throw achance away. Her body SHALL be stronger, before I break her heart.Cursed idiots, that could not save a single man, with their boats,in a calm sea! Lord forgive me for blaming people, when I was notthere to see. I say I will give her every chance. She shall notknow it till she is stronger: no, not if I live at her door,Buy Thomas Sabo, andsleep there, and all. Good God! inspire me with something,Bijoux Thomas Sabo. Thereis always something to be done, if one could but see it."Mrs. Briscoe sighed and said, "Sir, I think anything is better thanfor her to hear it from a servant--and they are sure to blurt itout. Young women are such fools.""No, no; I see what it is," said Dr. Philip. "I have gone allwrong from the first. I have been acting like a woman, when Ishould have acted like a man. Why, I only trusted YOU by halves.There was a fool for you. Never trust people by halves.""That is true, sir.""Well, then, now I shall go at it like a man. I have a vileopinion of servants; but no matter. I'll try them: they are human,Thomas Sabo Outlet,I suppose. I'll hit them between the eyes like a man. Go to thekitchen, Mrs. Briscoe, and tell them I wish to speak to all theservants, indoors or out.""Yes, sir."She stopped at the door, and said, "I had better get back to her,Thomas Sabo Charms,as soon as I have told them.""Certainly.""And what shall I tell her, sir? Her first word will be to ask mewhat you wanted me for. I saw that in her eye,Thomas Sabo Ringe. She was curious:that is why she sent me after you so quick."Dr. Philip groaned. He felt he was walking among pitfalls. Herapidly flavored some distilled water with orange-flower, thentinted it a beautiful pink, and bottled it. "There," said he; "Iwas mixing a new medicine. Tablespoon, f
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My Cardiff
Simon Hall
Simon Hall, is best known as the BBCs Crime Correspondent and the author of The TV Detective novels. He describes some of the remarkable events he has witnessed in his time as a television reporter.
Simon Hall
I have much to thank Cardiff for in summary, two wonderful careers, and some extraordinary experiences of life.
I took a postgraduate diploma in broadcast journalism at Cardiff from 1990 1991, and it led to me getting a job as a BBC television reporter. Its a privileged position, which offers a unique insight into amazing events.
Last week, I was up to my waist in snow and ice in Devon, as freak storms battered the county. Its not every day you wade through the flood water slopping around peoples homes, whilst at the same time broadcasting live on national radio or then turn a corner to find a pile of wrecked cars in tree, propelled there by the power of the storm.
Ive seen a shipwreck and been in the midst of the modern day looters who came to claim its cargo remember those extraordinary pictures of the hordes descending on the Napoli? I hovered in a helicopter above the small Cornish village of Boscastle, unable to believe the torrents of floodwater cascading through, sweeping caravans and cars along with them.
I was in London to cover the 7/7 suicide bombings, and will never forget the fear on the faces of the thousands of people pouring out of the city. I worked through the foot and mouth epidemic, with its piles of rotting carcasses littering Englands wonderful countryside. It was an eerily silent spring, no animals left to provide the traditional symphony of the changing season.
So many striking memories.
And there have been the lighter moments. The image of being urinated on by a cow, live on air, will never leave my mind. Nor indeed will the smell. And what a softie, crying during a broadcast after witnessing the stunning beauty of the total eclipse of 1999. I can honestly say that even journalists retain some semblance of humanity.
Cardiff gave me an ideal training to cope with the stories Ive covered; not just the course itself, but the experience of the city and its surrounds. Its such a vibrant and varied place - riches and poverty, side by side, courts and councils and the seat of Welsh power. Not to mention the beauty of the surrounding countryside, the Gower, the valleys and the mountains.
But its not just the remarkable life of a TV reporter for which I have cause to be grateful to Cardiff.
Four years ago, I was promoted to become a BBC Crime Correspondent, and that was when the second incarnation began to grow. I found myself drawn into the fascinating world of major criminal investigations, the primeval battle of wits between detectives and villains. And not content with reporting on true crime, I became an author of crime fiction.
Ive now had three books published and - get this for making your life easy by a bit of judicious cheating theyre all about a TV reporter who turns detective, not just covering cases, but using his investigative skills and the power of television to help the police to solve them too. The reviews have been kind, as have the audiences on the tours Ive been on, and the books have even been published in America.
What can I say but - wow! Two great careers already, and so much of it due to the excellent training and experiences I was fortunate enough to know in Cardiff.
I raise a glass of the finest Brains (beer) in your direction. Thank you Cardiff, and a very happy 125th anniversary to you.
For more on Simon Hall and his work, visit his website www.thetvdetective.com