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Rob has made his first appearances since Kristen's cheating scandal, but the actress has yet to show her face. A source tells HollywoodLife.com EXCLUSIVELY that Kristen 'is taking it hard and doesn't look forward to making her first public appearances.' Read on for all the details!
Kristen Stewart is still depressed! With promotion for Breaking Dawn — Part 2 right around the corner, Kristen is growing more nervous to show her face in public for the very first time since her affair with Rupert Sanders erupted.
"She has been sulking and moping and it will for sure be harder for her to get back out there in the limelight then what we have seen with Robert, who obviously has been seen snapping back into it and facing the media and being seen out. [Kristen] isn't enjoying the ridicule at all, she is taking it hard and doesn't look forward to her first few media appearances," a source with Summit Entertainment tells HollywoodLife.com EXCLUSIVELY.
Kristen has also cut down on working out. A source tells HollywoodLife.com exclusively that Kristen, 22, doesn't want to work out at the gym anymore. "She was working out in a regular basis and training hard for her new movie Cali, but it's just too much for her," the source claims. "She's just devastated right now and is depressed."
It's certainly harder dealing with a breakup when you know you're the cause of it. We can't imagine what Kristen is going through.
What do YOU think, HollywoodLifers? Does Kristen need help?
– Reporting by Russ Weakland, Written by Christopher Rogers
More Robert Pattinson Interview News:
- Robert Pattinson On 'GMA': 'I'm Not Trying To Sell My Personal Life'
- Robert Pattinson's Interviews Prove He's Still In Love With Kristen Stewart
- Robert Pattinson Interview: I Felt 'Fear' After Kristen Stewart Affair
View Comment
TO JENNI: PLEASE TAKE NOTE ; IT IS NOT AN "AFFAIR" BUT A FLEETING MOMENT ONLY. IF YOU SAY "AFFAIR", it is a long , deep relationship between a man and a woman. In Kristen's Case; twas only in July 17 that the news erupted…….. Considering it an affair, then the Papparazzi wont sleep on it and must have broke the news long before…. Jen, kindly think first before you talk.
Posted at 3:59 AM on August 18, 2012
Posted at 6:49 PM on August 19, 2012
Posted at 3:53 AM on August 18, 2012
Posted at 2:47 AM on August 18, 2012
Posted at 2:12 AM on August 18, 2012
I for one support Kristen, don't get any worst then that, its terrible if you slip into depression, who knows what will happen next? To me Rob may not forgive you, but at least he should support you and stand by you, instead let people bashing you all the time, as if you are THE ONLY ONE to be blame! Love you Kristen
Posted at 3:39 AM on August 20, 2012
Robsten fan
Posted at 1:10 AM on August 18, 2012
Posted at 1:27 AM on August 18, 2012
omg, why don't we just suggest Rob set himself up to be in a relationship where he will always have to wonder where she is? Ever been with someone you can't trust? It's an awful drain. Why doesn't Kristen just get some help for her depression and maybe for counseling for chasing father figures.
Posted at 12:55 AM on August 18, 2012
Posted at 1:26 AM on August 18, 2012
Posted at 1:34 AM on August 18, 2012
I like Twilight and Kristen was okay too but from what I read, Kristen cozied up to Ruperts kids and wife while scamming on Rupert at the same time. Now, i don't know about you all but I certainly wouldn't want any woman around me pretending to be my friend while playing around with my husband or boyfriend behind my back. How would you guys like it? I know it's Kristen and many of us love Twilight, but let's take her out of the equation, slip your friend into the equation and ask yourself if you would still be her friend? I hate women that do this, and it's happened to me with a best friend going behind my back and it sucks.
Posted at 3:43 AM on August 20, 2012
Posted at 12:37 AM on August 18, 2012
Posted at 12:20 AM on August 18, 2012
Posted at 2:52 AM on August 18, 2012
and did you forget so easily that sienna went through what rob is going through when jude law did the same thing to her.so yes, rob should listen to his friends that know him a whole lot better than some so called 'fans'.and yes,i count myself among his friends.and yes i know i am sinking down when i comment on here,i am just really irritated with some of these comments. you all really need to shush and just back off,because no matter what some of you may think,this does not involve you.you don't know rob well enough to give any kind of advise.
Posted at 12:13 AM on August 18, 2012
The first time I read about this scandal, I was very disappointed with Kristen. But as time goes on which has been a month already, after she apologized, she's still literally getting bullied by not only the media but by many in the public, I'm a little disappointed with Rob. Okay, yeah I know that she's made a stupid mistake, but I'm sure he still sees a lynch mob against Kristen. Just like everyone who had a scandal before, one of the comments they would say to the public, if everyone can please respect their own private lives at this time. Nothing big, just a simple gesture to the media and their fans. Yeah, he's angry, pissed off, but if he truly loved her or is/was protective of her at one point in time in his life, then he should have proved it when she really needs that support right now. Instead it's mostly his fans that's still crucifying her, and he doesn't care to do anything about it.
Posted at 2:37 AM on August 18, 2012
sandra ? jael…..why is it up to rob to do anything to help kris??? he did nothing wrong,she is the one who decided to hook up with her married,father of 2,producer…so stop saying that rob needs to help her…..that's the most idiotic thing i've heard. your basically saying 'well rob,even though she cheated with this married guy and pretty much had it rubbed in your face with these pics of the 2 of them,and then she puts out a public apology instead of coming to you and telling you in private what she did,and pretty much ripped your heart out and sh*t on it,you have to help her with the bad publicity she is getting.you need to set aside whatever you feel for her sake and scold the public for being mean to her,blah,blah,blah….' ——does that sound
about right jael & sandra?? because god forbid kristen get mean things commented about her!! (do you realize how audaciously idiotic and stupid you all sound??) so plz.,just STFHUA….your mantra of late is getting really old and tired.
Posted at 11:45 PM on August 17, 2012
It's true, no one does blame you Kristen-we will all support you hugely once you decide to come out, and fulfill your duties to promote your films-100%. And I have to believe that Rob is reaching a turning point-you belong together, it's plain as day-he will come to this realization, if he hasn't already, and he will come back to you. I expect at some point in the future, this awful situation will actually bring you closer together, will make your love stronger-because you both complete each other, and would never be truly happy with anyone else.
Posted at 10:58 PM on August 17, 2012
Posted at 10:50 PM on August 17, 2012
Posted at 10:43 PM on August 17, 2012
Sandra Gonçalves
Posted at 10:39 PM on August 17, 2012
She would feel much better if Robert decided to meet her and solve things.Time has gone by,he´s already faced the media,so he´s much stronger now.She needs him so she can come out of this grief and regretfulness.I think it´s high time he stopped giving her the cold shoulder.If he´s such a gentleman as he seems to be, I believe he should at least listen to her!!!!
Posted at 2:46 AM on August 18, 2012
wow sandra,your comment amazes me….you need to reread what you wrote and realize how insanely moronic it sounds.really…you think it's high time he stopped giving her the cold shoulder??well,i think it's high time she stopped screwing married men and rubbing it in his face.and she wouldn't have to be doing any of this if she would not have f*cked rupert.and please,for the love of god,do not say 'well,she is only 22′ or 'he was in a higher postion of
authority over her' or 'rob wasn't giving her what she needed',etc. that's all b.s. excuses.ALSO PLZ. DO NOT EVER THINK THAT YOUR OWN PERSONAL EXPERIENCES COMPARE WITH ROB'S.BECAUSE NO WAY IN HELL DO THEY.
Posted at 10:23 PM on August 17, 2012
Posted at 10:18 PM on August 17, 2012
Posted at 9:40 PM on August 17, 2012
Yes Rerun… I agree… there is something behind we don't know…. we are seeing the surface only… there should be a story behind…. it gives me a feeling that Kirsten is try to get back at Rob..and indeed he is shocked and probably never expected that would happen….now Kirsten is very apologetic, she is remoseful of what she did….probably realise Rob does loves her….they have to work things out before it's too late…
Posted at 9:00 PM on August 17, 2012
Rob seems too sympathetic to Kristen and I'm not a particular Kristen fan or shipper. Maybe they had one of those open relationships where what happens on sets stays on sets. I think Kristen wanted to hurt him with those pics of her and Rupert. Which kind of goes along with what some insidery person said which was they had a don't ask don't tell relationship which she pretended to be badazz enough to handle. Just seems like for all the stuff she did, he seems surprisingly sort of really sad like there's a lot more to it. Maybe that's why people keep saying they are working it out. That's so bizarre that it might be true.
Posted at 6:56 PM on August 17, 2012
The odds that a couple will survive the female of the pair having an affair is about 1 in 4. To over come the damage done takes a long walk on a long road. He may well love her, care for her and forgive her, but that doesn't mean he can live with her. How can she explain when its an even bet that she doesn't know why she did it, and then he has to accept it. Only Rob alone knows what he intends to do and Kristen will need to do a lot to regain her status .
Daisy Kenyon
Posted at 6:59 PM on August 17, 2012
Painful truth
Posted at 6:46 PM on August 17, 2012
KStew Krew
Posted at 9:08 PM on August 17, 2012
Posted at 6:32 PM on August 17, 2012
Krusten you need to be strong and face the worl I know right know you fell like you have no support from know on but you need to dead
To detract your self go back to work because you are letting your fans that still care down by not promoting your movie I am sure Robert still cares your fan love you
I might be wrong
Posted at 6:27 PM on August 17, 2012
Mary S.
Posted at 6:46 PM on August 17, 2012
Posted at 10:54 PM on August 17, 2012
not an insider
Posted at 6:21 PM on August 17, 2012
And why is HL knowing all this. BS Maybe you all should listen what Rob has to say about the papz and the gossipmag. Don;t believe anything you read he said. So after Giovanni Angelli Rob says too that the tabloits are lying. Tom said he don't talk about his friends behind their backs. Shannon Woodward retweeted Jodie Fosters tweet. I think all the Breakup talk in the Media is BS.


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Pressed Salami Sandwiches
From Martha Stewart Living Omnimedia
Weighting the assembled sandwiches helps to soften the bread and compress the layers, so the sandwiches are easier and neater to eat. When using store-bought roasted peppers from a jar, don't discard the flavorful oil they're packed in; brush it on bread, as in this recipe, or drizzle over salads and mixed roasted vegetables.
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Nutritional Information
(per serving)
Calories | -- |
Total Fat | -- |
Saturated Fat | -- |
Cholesterol | -- |
Sodium | -- |
Total Carbohydrate | -- |
Dietary Fiber | -- |
Sugars | -- |
Protein | -- |
Calcium | -- |
Serves: 8
Total Time: 1 hr 15 min
Prep Time: 15 min
U.S. | Metric | Conversion chart |
- 2 loaf(s) (1 pound each) country bread, round or oval in shape, split and hollowed
- 1 jar(s) (12-ounce) oil-packed roasted red peppers
- 12 ounce(s) salami, thinly sliced
- 12 ounce(s) provolone cheese, thinly sliced
- 2 bunch(es) (about 6 ounces each) arugula, washed well and thick stems removed (about 10 cups)
- Brush cut sides of halved bread loaves with oil from jar of roasted peppers. Dividing evenly, layer bottom bread halves with roasted peppers, salami, cheese, and arugula; top with remaining bread halves.
- Wrap each sandwich tightly with plastic, and press: Lay wrapped sandwiches on a baking sheet. Position another baking sheet on top, and weight with heavy canned goods or a large skillet. Let stand for one hour, pressing down occasionally with hands.
- Refrigerate wrapped sandwiches until ready to serve, up to 1 day. To serve, cut into wedges.
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NGE sucks ass and so do you if you like it, okthnxbye
2,766 total episodes
I'm going to have to log off now, but I should be able to find some time later.
well, I have some other things that I'm working on right now, but how about giving it a try? Just click on the chat icon up on the right, type in "assiman", and then click connect. I'll take it from there. Ok?
Have you seen kara no kyoukai yet, Assiman? I really recommend watching it. And since I know you like dark shows somewhat, I'm interested to see what you think of it.
Blah blah blah. I'm sure you have a fine life Assiman. I'm well, but really busy with school. We should talk more! Have you tried chat yet?


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Belly Dance for Fun & Fitness!
Speakeasy Art Center, Feb. 28
Learn how to belly dance!! This 6 week course will introduce you to the movements of the sensual and graceful movements of this Middle Eastern dance also known as Raqs Sharqi. Basic steps and movements will be introduced each week along with how to put individual movements together to become a ...
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Quilted Valance
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Will this style be available in single size in white again? #71216
Will this valance become available again in 'White' in a queen size? Thank you!
Is this valance a "sleeve" or does it cover the whole of the base (same as a mattress cover) ??
Does this item have a sheet top attached to the skirt. I have bought one from elsewhere and it only has the skirt with elastic going around the edge of mattress, this does not work for me. Kind Regards
Is the NZ Super king valance the same size as an Australian king? I will be ordering through NZ mail order.
Does the quilted valance come in black or chocolate king size and does it cover across the base of the bed or is it a skirt
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product description states 35cm drop but in your Q&A you state 40cm drop. Which is it?
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Norfolk Southern Supports National Fish And Wildlife Foundation Restoration Of Longleaf Pine Forests Across The Southeast
NORFOLK, Va., Oct. 9, 2013 /PRNewswire/ -- Norfolk Southern has received a grant from the National Fish and Wildlife Foundation (NFWF) to help manage and enhance its 6,200 acres of longleaf pine at the railroad's Brosnan Forest wildlife preserve and conference center near Charleston S.C.
The NFWF recently awarded $3.1 million to 15 projects to support the restoration of the longleaf forest, one of North America's most threatened forest ecosystems. The projects are expected to restore more than 13,500 acres of native habitat and enhance an additional 140,000 acres on public and private lands. Brosnan Forest will receive $62,000 in funding, through a grant to The Longleaf Alliance, to manage and enhance its longleaf pine forest, one of the largest remaining stands in the United States.
Longleaf forests once covered more than 90 million acres from Virginia to Texas, but after years of timber harvesting, agricultural expansion, and urban development, just 3.4 million acres, about three percent of the original acreage, remains. The longleaf ecosystem is one of the most biologically diverse ecosystems outside the tropics, supporting hundreds of plant and wildlife species and providing critical habitat for more than half of the Southeast's amphibians and reptiles and 29 federally protected species.
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Just the other day Neelam brought many articles; a few for me, a few against me, a few neutral. Every day she brings them. It is amazing. I don't even read them. All over the world, in all the languages people are taking so much trouble - writing for me, writing against me, writing neutrally, being factual. In one article she simple read one line in it. Because I have been seeing them, she feels embarrassed and hurt because people are writing absolute lies about me, not even a fragment of truth in them. So she simply says, "This is disgusting, nasty," and throws it away. And before throwing away that article, she said, "This man is writing utter lies."
One thing, in the beginning he says that I am the most disrespected and the most learned man of the day. He will be shocked, whoever has written it, because I don't want to be respected by sheep and goats, by monkeys and donkeys, by pigs and pygmies. I have never in my life desired any respect. I don't consider the present humanity worthy enough to have its respect, it is enough to have its disrespect. The men whom Zarathustra calls "supermen" - perhaps they will be able to respect me because they will be able to understand me. Even today there are a few people who understand me; and then their respect is not only respect, it is love, it is devotion.
And as far as being the most learned, that man is absolutely wrong. I do not belong to the category of the learned. My whole life has been based on a fundamental truth which can only be called unlearning. Whatever the society has forced me to learn, through the schools and the colleges and the universities, my work has been how to unlearn it; how to clean myself from all this junk, rubbish and all kinds of crap. I am not a learned man. Perhaps I might be the most unlearned man in the world. And I would hate to be respected by the present humanity - it does not have that intelligence, nor has it that heart, nor has it that being.
Twenty-five centuries have passed and Zarathustra is not yet understood, is not even now loved and respected. Perhaps the man who can love people like Zarathustra has yet to come. The clarity, the intelligence, the silence which is needed to understand him is absolutely missing in present-day human beings.
And the reason it is missing is that they have not allowed themselves to actualize all their potential. They have not allowed themselves to go the way of nature, the way of the Tao, they have not allowed themselves to flow with the stream. They have listened to wrong people, who have been teaching them to swim upstream, in which they are going to be frustrated and they are going to be failures - and then they become condemners. The moment a person fails in achieving his goal he becomes a condemner. And because everybody has been told to make goals which are anti-life, anti-pleasure, anti-nature - failure is absolutely certain.
These miserable people cannot understand a blissful man, and the man who has not known bliss enjoys only one thing, the suffering of others. Every early morning he is waiting for the newspaper just to know how many crimes have been committed, how many people have been murdered, how many people have committed suicide. Because good news is no news, only something bad, something disgusting is news. Anything natural is not news, howsoever beautiful it may be.


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Associate Dean for Academics, College of Natural Sciences
Professor, Department of Mathematics
Colorado State University
Fort Collins, CO 80523
Phone (970) 491-6645
Fax (970) 491-6639
Email firstname.lastname@example.com
Office 117 Statistics Building
(1) a posteriori error analysis and adaptivity
(2) sensitivity and inverse sensitivity analysis
(3) deformation and flow in poroelastic media
FEScUE is a NSF-funded program to support jointly mentored undergraduate research at the interface of the mathematical and biological sciences.
The College of Natural Sciences Undergraduate Research Institute provides information for undergraduate research opportunities in departments throughout the college.
MATH 495.1: FEScUE TRE seminar
Freshman Calculus: While at Penn State I was also associated with efforts to develop laboratory experiments for freshman calculus.
OCCAM I have greatly enjoyed two visiting fellowships at the Oxford Center for Collaborative Applied Mathematics in Spring 2010 and Fall 2011.
SIAM I am currently Secretary of SIAM. (I started my term on January 1, 2012.)
Back to the Faculty page


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Canning Hot Peppers
I sort of overdid the planting of hot peppers this year and ended up with 13 plants, 4 chilis, 4 habeneros, 3 Chef Jeff's the world's hottest pepper (so they say), 1 cayenne, and one chili pepper overwintered from last year that is now huge and it alone will yield a huge amount of peppers. As the fruit sets and I watch it, I'm starting to worry about what to do with all the hot peppers. I like hot peppers but there are only so many hot dogs I can eat and salsa I can make and give away before this crop overwhelms me. At the end of February I'm part of an annual chili contest at one of the local pubs. Next year I'd like to use the peppers from this year's crop but am a bit unsure as to how to store these things over the winter.
I'm hoping to do regular boiled water canning since I don't want to buy a pressure cooker canner. I bought the canning jars, quart jars for my tomato crop and pint jars for these hot peppers if I can figure out how to do it. The tomatoes seem easier since they're acidic and canning them seems straightforward. My neighbor cans tomatoes so I'll watch how they do it. Hot peppers, on the other hand, are low acid which means they require vinegar or lemon juice or something to raise the acid level when canning without a pressure cooker.
My question for the group is: What do pickled peppers taste like after say 4 months storage in the can? Can you use pickled peppers in a chili recipe without the chili tasting like vinegar? I'm also open to simple freezing techniques too if that's easier. I read somewhere where you can chop up the peppers, place them on a cookie sheet and into the freezer. When frozen just scoop them into a zip lock baggie and store in the freezer until needed. For me this might be the easiest method since I do have extra freezer space.
How do you store your pepper crop for the winter?
IMHO pickled peppers would not be appealing in chili. They would retain too much of the vinegar brine flavoring. I've had good luck with freezing peppers, usually whole though I will dice sweet peppers to add to various recipes (including chili) through the year. You could also look at drying some of the peppers. Its hard to dry naturally in the South (all rise) due to the humidity but I get good results with my dehydrator. I plan on doing all 3 this year - pickling peppers for hot dogs later, freezing the majority of the harvest and drying the rest.
I agree that pickled peppers are probably not very good for chili. In Mexico, pickled jalapeños are used a lot as a condiment, e.g. with roasted chicken (or in texmex food, e.g. to top nachos). They taste fine after 4 months. However, I don't know how well pickling works with other types of pepper.
No one has mentioned making hot sauce which is yet another alternative. It takes quite a few peppers to make a batch or two of hot sauce.
Canning many jars of salsa and chili sauce for the colder months is also a good idea. You can never have too much salsa.
"My question for the group is: What do pickled peppers taste like after say 4 months storage in the can?"
I have been pickling Thai Dragon peppers for many, many years. I place them in Mason Jars not "cans". I've eaten peppers out of the jar up to 2 years after jarring them (and that's NOT using a hot bath). The peppers still tasted fresh and were crunchy.
Another method of jarring peppers is in oil. Many of my Italian friends (from the 'ole country) use oil OR vinegar as a medium of storage.
A tip on freezing peppers: Wash and dry the peppers ASAP after picking. Dry peppers will not readily form ice crystals and cause freezer burn.
An improved technique I use is to vacumm seal my peppers after drying b/4 freezing. I also dry and grind loads of peppers into flakes and powder for use throughout the year.
Another way I use up peppers is to place them on frozen cheeze pizza's when I cook them. You end up w/ one addition topping and it's fresh.
It is importatn to note after Rhody's post that canning in oil is very dangerous and does nothing to prevent very bad bacteria from growing. It should be avoided. Any canning should be done with a hot water bath and must have something added to make the solution fairly acidic (5% vinegar), due to peppers themselves not having a low enough pH.
A better bet it to dry the peppers, adding them to chili will cause them to rehydrate and they will not have lost any noticable heat or flavor. Freezing them is a good way to ensure that they will still be crunchy once they are thawed, but the peppers won't last as long.
I myself don't practice jarring in oil because of the potential risks. But Italian friends of mine (from Calabria) use this method in conjunction w/ fish (anchovies).
Sweet or hot Banana peppers are placed in vinegar and herbs for 2-3 days; drained, then stuffed w/ anchovies and placed in quality imported olive oil. It's important to have no air pockets in the jar. They are then stored in cold cellars.
Being of Portuguese descent, I enjoy anchovies (as I do w/ most seafood) and have eaten these stuffed peppers when the harvest is over throughout the past 25 years (usually when the wine is ready), and enjoy them in good company w/ fresh baked bread, wine, sopressata and imported sharp provalone cheese.
I do not condone this practice of jarring in oil unless you know what you are doing.
"Any canning should be done with a hot water bath and must have something added to make the solution fairly acidic (5% vinegar), due to peppers themselves not having a low enough pH."
This for me is still a topic of much debate because I have been jarring peppers in vinegar and herbs for 20+ years w/o using a hot bath.
This method was shown to me by old timers from Italy who lived off the land and didn't have the convenience of store bought produce or meats. The key is to have as little air space as possible after jarring. Many people over the years including myself have eaten countless jars of peppers processed this way and have not had any ill effects.
Thanks for the information. I like the idea of drying them. Is there a technique of drying them without using a food dehydrator? I saw a cheap one at Target but I really don't want to have to store another kitchen appliance if I don't have to. I'm sure people dried these before there was electricity.
I'm not trying to be contentious, but the biggest danger when canning is botulism caused by Clostridium botulinum. These bacteria produce a toxin that will cause paralysis and even death in extremely small ammounts (it is also what makes Botox). You keep mentioning that a canner must ensure no air pockets in the oil. C. botulinum requires an environment without oxygen (in the presence of Oxygen they will go dormant) and survives better in the anaerobic environment in the jar. Heating the jar effectivly destroys the botulism bacteria, thus it is possible to can in oil (commercial companies do it).
This is the main reson why it is dangerous to feed honey to babies, so I suggest not feeding peppers stroed in this way to them either.
Also, just because something used to be done and worked, doesn't mean that it is the best way. Imagine if we still used asbestos as a fire retardant.
Here is a link that might be useful: Information on botulism
If you make chili and are planning to can tomatoes, why not to can some of your chiles in the tomato sauce with some onions and carlic too. I made last year this kind of "chili-base". To make chili I have to just add meat and beans to it.
This year I am going to smoke some of the chiles, before dehydrating. A friend gave me some smoked chile powder and it is great seasoning for barbecue.
I pressure can my hot sauce that I make with Puriras and I test the ph and keep it at the recomended 4% I also can in pint jars rather than the individual bottles as it keeps better and when I decant a jar I can transfer to a smaller serving size container.
Before you get your knickers all knotted up I keep my sauce in the fridge after opening and the 5 oz bottles last about 5 days if they're lucky I make GOOD sauce. lol
My recomendation is buy a pressure canner as it's a worthwhile investment.
But when we can tuna here we rent an extra pressure cooker to help We can about 200 pounds of fish at a session (With garlic and EVOO, the best caned tuna you ever tasted!)
My point being that you too could rent one, and keep an eye peeled on ebay.
Here is a great deal on a large canner, also check out the price on the smokers.
Here is a link that might be useful: bi-mart
noconn41 - hot bath means that after you put the lids and rins on the jars you place them in enough boiling water to cover the tops of the jars by 1"-2". You leave them in the bath for the time specified in the recipe. This heats the contents of the jars to the point that any botulism spores are destroyed and also creates the vacumn seal that holds the lid in place. The Harvest forum here has lots of good advice and several threads on pickling peppers.
Paul - those are great pictures, and I would love to read about your recipes for making pickled peppers.
I use much of my harvest as chili base/salsa. I place it in mason jars and freeze those jars I am not going to eat within 2-3 weeks. While I probably would not want to eat salsa after nine months in the freezer, it still makes great chili. For the winter/spring chili, I use fresh onion and garlic, add four different sausages from my local smkehouse, cubed pork or beef, my salsa base, dried peppers for heat, and yes, I usually use beans. Normally I find that it doesn't need any additional seasoning (my salsa features lots of cilantro), but could add some cumin in a pinch.
HELP!!!!!!! My hubby canned a bunch of hot peppers in a vinagar (and a little sugar) brine this summer and now we have some sort of slime stuff (white and stringy) in some of our jars. He used the same method we have used for years. I don't know what to call it ...He boils a pot of water and a pot of brine. Cleans and preps the peppers and slits them a little in the centers. Using tongs he dunks the (already clean)jar in the water pulls it out. I quickly fill the jar with peppers. He pours the brine in and puts on the seal and ring. Leaves a little headroom. Screws in on and Voila we have peppers.
This year we ran short on rings and reused some. Just rings not the seals. So what's with the slimy stuff in the bottom? We still have some from last year(04) that are still good.
Any help in greatly appeciated as we still have some to go this year.
To be safe, I use the Ball Blue Book of Preserving (or other USDA tested recipes) - BBB has lots of great recipes for canning and also includes freezing and drying. I find them at my hardware store for about $6, well worth this small price. "The heart of our company is in Muncie, Indiana, but you can find our products coast-to-coast at your local grocery or hardware store, as well as mass merchants, farm supply, drug and specialty stores."
Here is a link that might be useful: Scroll to Accessories to see the book
I make hot pepper sauce with a combination of fresh and store bought canned peppers. It calls for catsup, sugar, white vinegar, and veg oil. Then I dice up the peppers add ingred. and simmer till hot. My jars are hot with boiling water, so are my lids and the sauce is hot. I fill the jars put on lids and set them on a towel and then cover the jars with wet towels (boiling hot water) to keep the heat in.... I do not put them in a water bath. Any comments or ideas on this method... the lids seal? Is this safe?
Janray: I've seen this method of sealing jars in old cookbooks and I believe that it is frowned upon nowadays. The canning experts over on Harvest Forum could probably analyze the recipe for proportion of vinegar to other ingredients and advise on whether it is safe to can. In the back of my mind however, I remember my grandmother canning all kinds of stuff and living to tell the tale without access to all the info we have now. Luck? Less virulent strains of bacteria? Modern germ phobia? I'm not sure.
Anyway, I recently made a hot pepper sauce using the Ball Blue Book recipe for Red Hot Sauce - I cut the sugar way back and played around with the spices, cooked it until I liked the texture and canned it according to the recipe. The BBB also has a recipe for pickling hot peppers.
Is this safe?
No, I'm afraid not unless you freeze the jars immediately afterwords. Maybe a couple days safe in the fridge?
The Harvest forum is where I go to for advice like this even though there are very knowledgeable people here.
OIL is definitely DANGEROUS. Botulism will grow in oil. Today all oil is a no no unless it goes through a long pressure cooking process. you can always add oil at the time you eat it.
Here is what I would advise.
1. dry the peppers and store as a powder. pretty safe.
2. Pickle in a jar with all vinegar and no water. Drive the ph down. This is pretty safe as long as you use enough vinegar.
3. consider it like a salsa. it has tomatoes and peppers and vinegar. just make sure you add enough vinegar to cut down the ph of the peppers and the tomatoes will come close to being acidic enough. You might also try some dry powder form of acid in the preserving section. It might be citric acid. but I think it is a different common food acid.
here is a pretty good rule of thumb.
fill a jar half full of vinegar and now stuff in peppers. when full remove air bubbles and there should be enough vinegar to keep it safe. This is sort of a trick way to measure them equal. it will look like a full jar of peppers but it is really a half jar of peppers and half jar of vinegar. It has to be because you put half jar of vinegar in first and then filled the jar.
If you like the recipe it will certainly keep a few days in the refrigerator.
4 make a safe vinegar hot sauce and then add the ketchup sugar and oil at the time you want to eat it.
For sugar you can now substitute Splenda.
look into Annie's Hot Sauce on GW. ask in the harvest section and or do a GW search.
You did not list an exact recipe. so I will not make any comments on that. However, if you remove the oil it might be safe to use. then add the oil when you go to use it if the oil is important to you.
i pickle all sorts of chiles in a myriad of ways. ill concur the comments about oil being dangerous and i never use it. i HWB all my chile products in a vinegar sugar and salt brine and HWB a min of 15 mins for pints and 25 mins for quarts.
ive had batches last three years and were fine. the vinegar brine isnt an issue in making a pot of chili as i use pickled serrano and/or habeneros. sugar will cut the wang of the vinegar down if needed.
nacho sliced jalepenos do get soft from the HWB. if you want to keep them in your fridge and not worry about storage just modify a "cold pickle" recipe to suit your jalepenos.
im about to have a bumper crop of "gypsy" peppers among many others and am going to try using some pickling lime to see if i can get them to stay crunchy. they make a product called "pickle crisp" which is supposedly a lot easier to use than regular lime. maybe someone here has used that product and can offer insights.
just because its not in the Ball canning bible doesnt mean you cant safely do it- that book is still the best guide to go by in remaining safe.
I've just made a batch of chili sauce tonight, I used loads o chilis with apple, mango and one apple and ginger, blended and then boiled in vinager and sugar, blended again then put the mix in jars. No water or oil! am I safe from Botulism? If I am this is a great condiment you can also use as a marinade.........
Ok many questions but for the peppers I'd freeze them if you plan to make chili later. Pickled is good but not what you want in your chili. All peppers can be frozen, take little prep, just wash and dry them, freeze on cookie sheet or in a bag for freezing. They last a long time and are perfect in any cooked product.
Yes micky, if you want to seed and chop the peppers then freeze until you have enough that's fine.
The dehydrator is a great tool for saving your peppers also. Powder goes a long ways and there's a certain satisfaction in making your own spices from peppers you grew or bought.
Hello. I've enjoyed the conversation here enough to join the site! :-) Here is a canning question for the group. I grow HOT LEMON (also known as LEMON DROP) peppers. They are very hot and and bright yellow and have a lemon taste to them. After harvest, I simmer them for a couple of hours, then process them through the Foley food mill. I get a creamy, very very hot sauce. I usually freeze the sauce in ice cube trays and then use the sauce throughout the winter. Friends are wanting some of my sauce and ice cubes don't mail well. *grin* I want to jar this sauce in 4 or 8 oz jars. I hate the taste of vinegar in store-bought pepper sauce. Can I just add CITRIC ACID or plain old LEMON JUICE to the sauce to make it acidic enough to jar? (And just how DO you measure the acidity of a batch of something?) Then I would just have to waterbath the 4 (or 8 oz) jars for what? 10 or 15 or 20 minutes (I'm at 1200 feet). Any help here would truly be appreciated.
I just canned some jalapenos using half water, half vinegar and salt along with some cloves or garlic, 15 min. process time in a steam canner which is like a water bath canner.
If you have never used one, I highly recommend that you get a steam canner. It performs the same function as a water bath canner using steam to create the temperature instead of boiling water. It takes a few minutes to heat up as opposed to a water bath canner which takes hours. It doesn't steam up or overheat your kitchen the way a water bath canner does. It is easy to lift off and on the stove. You do not have to worry about adding or subtracting boiling water to cover the jars without overflowing the canner. It doesn't cost much more than a water bath canner and, I think, it's well worth it.
If you are beginning in canning, I recommend that you do not try to learn from a book at first but have someone demonstrate and show you. Two demonstrations are best before you are on your own; one for the water bath (or steam canner) and one for the pressure canner. Canning is very easy to learn but the books make it seem hard and complicated and very technical.
The Ball book is easy for a beginner because it has pictures and is clearly written with the assumption that you may know nothing to start with. The Kerr book is very good, too but I would start with the Ball Blue Book.
Besides a canner, you will need a jar lifter, jars suitable for canning with lids, a good non-aluminum soup pot (enamel is a good bet), wooden spoons, ladle, wide mouth plastic canning funnel and a canning collander or food mill. The salt you use should not be idodized.
I lived in Oregon for many years and canned all kinds of foods every year, fruits, veggies, pickles, catsup, jam, relish as well as soups, chili and other things that made it cheaper and easier to eat during the winter.
To make the canning really enjoyable, you can order canning labels online (I order from Colorful Image) and have them imprinted with your own cannery name, thus creating your own "brand" of canned foods. And to make the jars look fancy for gifting, you can cut out squares of gingham material and use them to put between the rings and the jars. This looks very pretty and keeps the rings from sticking or rusting on the jars when you give them or put them on the shelf.
To check for safe canning practices, I would get the latest Dept. of Agriculture pamphlet on the subject of home canning. I have an older one but it is not out of date. There are many wonderful recipes in older canning books, like the Ball and Kerr books from WWII (I have them and love them). You can find these at Amazon and Ebay. But you should never use the older processing methods listed in these old books. Use the old recipes but the newer processing methods and times, as per the newer Ball and Kerr books and the Dept of Agriculture booklet.
Very interesting, everyone. The problem for me is the vinegar. The peppers taste so "vinegary" I find them pretty much unpleasant. Isn't there a SALT option? I have purchased pepperoncini from a company called Krinos (lot's of good Greek type stuff) and the brine or whatever is really awesome and not that "wrinkle your face up" vinegar thing. Any ideas on that?
Last year I didn't want my pepperoncini to get too soft so washed the peppers well. I made the pickling vinegar( spices included) on the stove, heated it to boiling, put the peppers in the vinegar mix briefly and put them in a freezer container with the liquid. Too much heating can turn pepperoncini to mush. The frozen product was delicous. I had no pickle crisp or calcium chloride food grade so that was my only alternative. It worked good and the peppers tasted just great using that method.
this has been a very interesting subject. i use my cayenne and serreno peppers in cooking and they dry very well in the dry desert claim i live in. the jalapeno's are harder to dry. thin walled peppers dry better. to dry the cayenne and serreno peppers i string them on thread and hang then around my home. they add color. them some i leave hole and store in a Tupperware and some i grind in my vita-mix. i like to let my peppers ripen on the plant, i do not like green peppers. i think you could dry the jalapenos in a food dryer. i do make chili sauce and salsa with tomatoes. i sometimes put a pepper in my pickle jar. this year i ma going to try crock pickles and i don't think i will put any peppers in with them.
well you sure got a lot of advice on this one.
good luck,
Wiring Man
PS this subject made me hungry for some pepperoncini so i opened my last jar and i am being a hog.
ive been doing a bit of reading on various recipes on canning chili peppers and i think i have decided on a very simple one for all my varieties.
fill mason jar (i will be using 500mL jars) with boiling white vinegar
add one teaspoon of canning salt or kosher salt
add one clove of garlic
do you think this will taste okay?
should i add water to this mix?
I just now finished a jar of jalapeno that I put up in 100% vinegar + spices. I grew them in 1988. 21 years old pickled peppers. Tasted like fresh. I did have lots of dill in the jar. at least one and maybe 2 big flowers of dill with stems in there. only very light on salt. These jalapeno were sliced in half length wise top to bottom. Red ripe peppers should not be pickled unless you intend to eat the red ones moderately soon. They simply go mushy soft too fast.
But pickling takes more jars and I have since gone over to making hot sauce. Basically the same thing. I use peppers and vinegar and NO Water added. always 100% low cost white vinegar. With hot sauce I grind up the peppers in the food processor to reduce the volume and then put into the jar with vinegar. with pickled I put whole peppers in vinegar. But I can get a lot more pepper into the jar if they are ground up first.
I also no longer add spices to my hot sauce. If I want flavor I put it on the food as I cook it and then add hot sauce. It all works out easier for me with no risk or less risk of botulism. However, if I ever make pickles again I will add dill as I like that flavor on pickled peppers and cucs.
I like garlic but I dont use it because there can be some problems with garlic. So if I want garlic today I add it to the food and then add hot sauce later.
I like hot sauce because I can control the amount I add to my food.
Dry hot peppers lose a lot of flavor especially c chinese types like habs. If you want to keep the flavor of chinese you should consider frozen or pickled or hot sauce which is my solution.
When ready to use a jar of pickles preserved in vinegar will soaking the pickles in water leach out some of vinegar to make the pickle less sour?
Note: preserved meaning that the pickle (peppers) were processed according to proper processing times in a water bath.
I live in a small town that has famous peppers canned in oil "Old Italians recipe". They have been doing it for years and everyone in town cans in oil. But after reading everything about canning in oil I am getting nervous as I have canned in oil as well. I have a couple of questions, the process goes like this, clean, slice and let dry, some do not let the peppers dry. Fill pot with oil, fill with peppers, bring to boil, cook until you can just barley punch with fork, prep jars and lids like normal, put in small amount of salt, fill jar with peppers, top off with oil, 1" head space. Question is by using oil that boils at 425 - 450 degrees is that enough to kill all the bad stuff. One more thing to note is a processing company has started production of the family peppers but they also add Sodium Acid Sulfate to raise ph. Last question can I do the process above put use a pressure canner?
I'm not going to pretend to be an authority on safe canning practices but, the use of oil sets of red flags for me. Low acid vegetables (peppers) canned in oil provides the perfect environment for Botulism from what I've read. I think you're wise to be nervous.
If I may, I'd like to suggest that you post your question over on the Harvest Forum (link below). There are lots of good folks over there with loads of experience, some are certified instructors in safe food preservation.
Here is a link that might be useful: Harvest Forum
I have been water bath canning green chilies for more than a decade. I roast them, peel them, and either dice them before putting them into hot sterilized jars or carefully fold them into wide mouth jars. I add white wine vinegar to each jar, generally covering the chilies. Then I seal them and process them in a water bath for 20 minutes. I have them on my shelves right now--in varying size jars. The vinegar is needed but when I use them for cooking--I never taste the vinegar whatsoever! I add them to stews, casseroles, and pasta. I have used them for breakfasts, lunches and suppers. I have put whole chilies in grilled cheese sandwishes. If the vinegar were going to leave a taste--I would have found it. If they don't seal or they turn black--discard immediately. However, that happens rarely.


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text: On 4/10/06, Chris Staub <chris at beaker67.com> wrote: > > I attempted looking at the configure scripts, and from what little I > know it seems that the main subversion configure script looks for expat > already installed on the system, then if expat isn't found, it passes a > parameter to the neon configure script telling it to use the expat in Looks like it. This is super-lame: # If we have apr-util and it's bundled expat, we can point neon # there, otherwise, neon is on its own to find expat. if test -f "$abs_builddir/apr-util/xml/expat/lib/expat.h" ; then args="$args --with-expat='$abs_builddir/apr-util/xml/expat/lib/libexpat.la'" fi I kind of see the logic to it, though. If you don't have expat and you need to use the internal supplied one, then the subversion configure has to provide some way for neon to find it. Here is one possible solution: "If you have libxml2 installed and you would like the supplied Neon to use that library, issue the following sed" sed -i 's@ --with-expat.*@"@' configure This is untested. Chris, maybe you could see if that works? I think it will because not supplying --with-expat to the neon configure will not neuter it's default checks which should find libxml2. -- Dan


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Vice Magazine's controversial images of female authors committing suicide are taken down
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• Free membership to Creative Cloud provides 2GB of cloud storage.
• Work on high-resolution images while maintaining the highest image quality. Images up to 12 megapixels are supported.
*Requires separate purchase of Photoshop Touch for tablet.
**Adobe Photoshop CS5.1 or later.
***Internet connection and complimentary level of membership to Adobe Creative Cloud is required for use of this feature. Creative Cloud membership is only available to users 13 and older and requires agreement to additional terms and Adobe's online privacy policy at http://www.adobe.com/go/privacy_policy_touchapps.
Creative Cloud may not be available in all countries or languages and may be subject to change or discontinuation without notice.
What's New in Version 1.3.5
• Creative Cloud automatic sync is disabled; Sync files manually
• Updated manual upload/download functionality for Creative Cloud
• Various bug fixes provide an improved overall experience
iPhone Screenshot
Customer Reviews
This app is very powerful especially for something used on your phone! I don't know what all
Of these people are complaining about, I can so most actions I need for advanced photo manipulation. And yes, there is a dodge burn tool for the person who said there wasn't. Also, if you did your homework you can fill a layer with 50% grey and overlay blend mode. Painting with black and grey does the same effect! Sure there isn't actually "Adjustment Layers". But, duplicate the project add the adjustment effect you want, then adjust the opacity! There are many tricks I've learned just by experimenting. The ONLY complaint I have, is there is minor distortion when blending many layers of an image and edge artifacts are produced when lightening or darkening a cutout image. The 2nd can usually be avoided by choosing "Select all pixels" first. Then there is no room for extra edge artifacts.
Robust photo editor
There are other apps that offer specific functions found in this app, and those apps make it easier to do. But the product of those apps can also appear like you did it on a cheap app, especially when it's trying to make adjustments to a single layer jpg file. This app is great for editing photos, creating artwork, and using layers. There are lots of effects available, both as simple user selections or requiring layers and combinations of selections (as you would expect to find in the desktop Photoshop application).
I would recommend downloading Adobe' Creative Cloud tutorial app which has videos on how to use this app for complex photo editing.
I wish this app had more options to send finished jpg files to other apps like printing apps. VSCO and Snapseed are supported, but please add Litely.
Adobe Photoshop Touch for iPhone
I remained on the fence for several months as it's obvious this mobile app is not very well received. i was also hoping for a sale but finally I decided to take the risk and I am pleasantly surprised. I have found this remarkably useful as I'm now able to delete 2 other apps. Such a pity that people expect Adobe to port every feature from the desktop version and keep it cheap. I, personally, glad I made the purchase. worth the $5. I recommend it but consider the fact this is a mobile app, a fraction of the features and price of the desktop versions. Also, thank you for not pushing your cloud features in our face with the mobile app.
- $4.99
- Category: Photo & Video
- Updated: Nov 24, 2014
- Version: 1.3.5
- Size: 28.9 MB
- Languages: English, French, German, Italian, Japanese, Portuguese, Russian, Spanish
- Seller: Adobe Systems, Inc.
- © Copyright 2014 Adobe Systems Incorporated and its licensors. All rights reserved.
Compatibility: Requires iOS 6.0 or later. Compatible with iPhone 4S, iPhone 5, iPhone 5c, iPhone 5s, iPhone 6, iPhone 6 Plus, and iPod touch (5th generation). This app is optimized for iPhone 5.


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Our Programs and Curriculum
The Waldorf School of New Orleans is an independent school that provides a developmentally appropriate, experiential approach to education. Our goal is to inspire lifelong learning and to enable students to fully develop their capacities.
We provide classes for children from nursery school and preschool through 8th grade, including before- and afterschool care and a parent/child playgroup for ages 1 to 3.
School Tours & Open Houses
Come tour the school, visit a classroom, and meet with school staff for a question and answer session!
School tours are the first Wednesday of every month at 8:45am.
- Next School Tour is February 4, 2015, at 8:45am
- Next Open House is February 28, 2015, at 10:00am
Why Waldorf? Videos & Links
For the Waldorf student, music, theater, literature, mathematics, and science are not simply subjects to be read about and tested on. They are experienced.
Through these experiences, Waldorf students cultivate their intellectual, emotional, physical, and spiritual capacities to become individuals certain of their paths and of service to the world.


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Stayed there with friends for visiting Rome. Rooms are very clean, kind reception. Ezio and Paola are very pleasant. B&B is placed in the mountains near to Rome with a great view into the hinterland. It's very calm around the B&B so it's a good place to relax (especially after stressful day-trip through Rome :))) . Delicous restaurants in the... More
Italy >
Lazio >
Province of Rome >
Price Range (Based on Average Rates):
Number of rooms: 3
- Reservation Options:
- TripAdvisor is proud to partner with Booking.com so you can book your Alla Quercia reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.
- Also Known As:
- Alla Quercia Monterotondo, Rome, Italy


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Welcome to the
For more information about what we are learning this term
(Spring 2015), click on the 'Link-Up' button below.
Class 2 dressed up as archaeologists for their visit to Wisbech Museum. They all enjoyed their activities linked to the topic of Celts and Roman Britain.
The were amazed to find out that the Romans used to extract salt from the tidal river. Where? Here in Christchurch!
Class 2 looked carefully at winter flowering pansies and have drawn them in both pencil and crayon
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text: It seems in almost EVERY DBZ battle everyone seems to be bias towards any fighter from that series, the only people who even debate for DBZ are Hitsusatsu11 and DBZuniverse and Taichokage, but when people even attempt to debate for the side of DBZ they are automatically labeled fanboys or fanwankers. I have seen arguments of people saying the can't blow up planets and people like Luffy or weak Naruto characters can beat Goku, even some saying one guy would solo the entire DBZverse. I understand that there are fanboys for it but that is no reason to weaken them in battles. i just want someone to tell me why is that.


text:
in•sid•i•ous [in-sid-ee-uhs] adjective – awaiting a chance to entrap; harmful but enticing; having a gradual and cumulative effect
This July, 300 lucky fans will experience the scares and terror of the world of Insidious in an interactive installation that will take them into the dark, twisted and disturbing reality of the Lambert Family!
"To Go Further" will treat the fans to an up close look at the horror franchise through imagery, props, installations, iconic music, exclusive content and more.
The famed horror team of director James Wan and writer Leigh Whannell reunite with the original cast of Patrick Wilson, Rose Byrne, Lin Shaye, Barbara Hershey and Ty Simpkins in Insidious: Chapter 2, a terrifying sequel to the acclaimed horror film, which follows the haunted Lambert family as they seek to uncover the mysterious childhood secret that has left them dangerously connected to the spirit world.
The film opens on Friday the 13th, September 2013.
The invitation-only event will be held in a haunted loft the evening of Thursday, July 18th, with three special sessions between the hours of 9pm and 1am.
Producer Jason Blum (The Purge, Insidious), along with writer/actor Leigh Whannell and Angus Sampson (Specs and Tucker), will be on-site to celebrate with fans as they uncover some of the more insidious manifestations that continue to inhabit this space, all while enjoying delicious food, cocktails and music!
Insidious fans can obtain tickets to the event exclusively through the Insidious Facebook page and official promotional partners FEARnet, Celebuzz and Cinemablend.
Note the date on this article may be incorrect due to importing it from our old system.


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You must be logged in to save your search, you can Register an account with SciCrunch to save your searches.
orIf you have forgotten your password, please enter your account email below and we will reset your password and email you the new password.
Life on Earth depends on photosynthesis, the conversion of light energy from the Sun to chemical energy. In plants, green algae and cyanobacteria, this process is driven by the cooperation of two large protein-cofactor complexes, photosystems I and II, which are located in the thylakoid photosynthetic membranes. The crystal structure of photosystem I from the thermophilic cyanobacterium Synechococcus elongatus described here provides a picture at atomic detail of 12 protein subunits and 127 cofactors comprising 96 chlorophylls, 2 phylloquinones, 3 Fe4S4 clusters, 22 carotenoids, 4 lipids, a putative Ca2+ ion and 201 water molecules. The structural information on the proteins and cofactors and their interactions provides a basis for understanding how the high efficiency of photosystem I in light capturing and electron transfer is achieved.
Welcome to NIF. Explore available research resources: data, tools and materials, from across the web
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Product Description
Penn's International Baitcasting Reel is designed to handle any fish that comes its way, big or small. From hardened stainless steel gears and pinions to machined frames and side-plates, the Penn International Baitcast Reel is the most solidly constructed baitcast reel on the market. Features two aircraft-grade, shielded, stainless steel ball bearings and an infinite anti-reverse roller bearing. Strong, sealed, smooth drag. Loud, firm clicker. Comfortable soft-grip handle.• Positive level wind system. • Titanium-nitride level wind. • Machined stainless steel spindle and stand. • Push-button free spool. • Auto-engage pinion. • Centrifugal cast control. • Quick take-apart design. |


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What does CWP mean in Unclassified?
This page is about the meanings of the acronym/abbreviation/shorthand CWP in the Miscellaneous field in general and in the Unclassified terminology in particular.
Find a translation for CWP in other languages:
Select another language:
Discuss this CWP abbreviation with the community:
Use the citation below to add this abbreviation to your bibliography:
"CWP." Abbreviations.com. STANDS4 LLC, 2015. Web. 2 Mar. 2015. <http://www.abbreviations.com/term/300102>.
CWP also stands for:
- CA Writing Project
- Cable & Wireless Publications, LTD. Company
- Campbellpore, Pakistan
- Campus Workstation Program
- Campus Writing Program
... and 45 more »
Nearby & related abbreviations:
Alternative search:
- Search Cheap Wrinkly Pr on Amazon
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text:
How to Edit the RSS description in Drupal 7
Drupal 7 has a section for managing your RSS Feeds. From there you can manage the description, set the number of elements displayed, and even how they are displayed. This article will show you how to modify or create the RSS feed description. Creating the RSS description in Drupal 7 is simple with the following directions.
How to Configure the RSS Feed description in Drupal 7:
- Log into your Drupal 7 admin dashboard.
- Find and click the Configuration menu item from the top menu bar.
- From the Configuration page, find the Web Services category and then click on the RSS Publishing link.
- This brings you to the RSS Publishing page. From here, the RSS Description box is at the top of the page. Here you can edit or add a description of your RSS feed.
- Click the Save Configuration button at the bottom of the screen to save the changes. You can see the description on your RSS feed page.
You have now successfully edited the RSS Feed description in Drupal 7.
Continued Education in Course 207: Configuring RSS Feeds in Drupal 7
You are viewing Section 2: How to Edit the RSS description in Drupal 7
Section 1: Introduction to RSS Feeds in Drupal 7
Section 3: How to change the number of items in an RSS feed in Drupal 7
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text:
Together with my wife and mom, we visited Piat and had to pass through Tuguegarao, since we spent the whole day travelling we had to stay overnight. Hotel Ivory is along the highway and very accessible. The security service though were not too welcoming and the guard just watched us as we parked and unloaded stuff. We checked in into... More
- Reservation Options:
- TripAdvisor is proud to partner with Agoda so you can book your Hotel Ivory and Convention Center reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.
- Also Known As:
- Hotel Ivory Tuguegarao City


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Showing 1-24 of 60 items found in Places to Stay
- Sort by:
Biggsville's Hotel Lynn
This restored 1902 hotel features four sleeping rooms, kitchen, living room, and meeting rooms with free parking.
CITY: Biggsville
1850's Guesthouse
Beautiful Prussian built home, now an elegant bed & breakfast with the original stone & wood floors.
CITY: Nauvoo
Sonora Gardens
Scenic Country Getaway- 5 minutes from downtown Nauvoo Private room, homecooked breakfast and baked goods.
CITY: Nauvoo
Nauvoo Vacation Condo's
Enjoy home away from home in the new Nauvoo Vacation condos in historic Nauvoo. Full kitchen and laundry facilities.
CITY: Nauvoo
Nauvoo Log Cabins
Capture the Spirit of pioneering in a Log Cabin! Choose from state of the art new cabins or feel the history and listen to the stories from the rustic old logs in an authentic hand hewn Pioneer Log Cabin home. These cabins will capture your heart and kindle your spirit.
CITY: Nauvoo
Mississippi Memories
Spectacular view of the river, beautiful home with antique furnishings, 2 fireplaces and pianos.
CITY: Nauvoo
Nauvoo Grand Bed and Breakfast
This turn-of-the-century home has been transformed into Nauvoo's only luxury accommodations, offering the grace and intimacy of Victorian times. Perched on a gentle rise, it is surrounded by vineyards and is across the street from Illinois' oldest winery.
CITY: Nauvoo
River Park Getaway
A genuine getaway. Perfect river view, charming interior, queen bed & hide a bed couch, sundeck.
CITY: Hamilton
Nauvoo Family Inn & Suites
Nauvoo Family Inn is a welcoming place. We want you to get the most out of your family vacation or Nauvoo wedding without stressing over your hotel situation. Check out our Rooms page for hotel amenities and room options. From our standard rooms with 2 queen beds, to our fully equipped family suites or bunk rooms; we are sure to accommodate families and groups of any size. We aren't just any old traditional family inn. We also provide an indoor heated swimming pool and additional services such as an on-site restaurant in a country style setting.
CITY: Nauvoo
Motel Nauvoo
Beautiful landscaped, clean rooms, with cable t.V., Walking distance from Temple Square
CITY: Nauvoo
Nauvoo Dairy Sweet RV Park
The RV Park and Campground is a seasonal RV park and campground featuring 28 pull-through RV sites, tent sites, free WiFi and showers, laundry facilities and Peter's Place, a full service restaurant.
CITY: Nauvoo
Amerihost Inn
60 rooms including 2 Jacuzzi suites, indoor pool, hot tub, and free continental breakfast. All major credit cards accepted.
CITY: Macomb
Prairie Winds Motel
The Prairie Winds Motel is conveniently located 1 mile west of Carthage, IL on US 136. Clean, comfortable, and affordable, the Prairie Winds Motel has free high speed internet, truck parking and weekly rates available.
CITY: Carthage
Inselhaus Bed & Breakfast
Inselhaus, one of the finest local turn of the century homes, offers beautiful bed & breakfast accommodations, private dining, and special occasion facilities in the heart of Macomb.
CITY: Macomb
The Country Star
This furnished 2-bedroom farm house provides the luxuries of the quiet life, just outside of Nauvoo, IL. Enjoy over 100 acres, pond, walking trails, and even a barn for your horses.
CITY: Basco


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The Boston Beer Company has announced the national expansion of the Samuel Adams Brewing the American Dream program. With a focus on helping small businesses related to food, beverage, craft brewing and hospitality, Brewing the American Dream provides loans and industry-specific coaching, mentoring, and educational resources to business owners who find it difficult to access [...]
read more
Boston Beer Co. continues to win accolades for its Samuel Adams Brewing the American Dream program, started in 2008 to aid low to moderate income small business owners in the food and beverage industry. Last week the the Committee E... Read Post
Boston Beer Co. announced it will expand its "Samuel Adams Brewing the American Dream" program to include craft brewers. "Our goal with this element of Brewing the American Dream is to support small business owners in our niche of c... Read Post
Samuel Adams' Brewing the American Dream Expands Nationally To Support Small Business Growth 2012 Goal Is To Double the Number of Food, Beverage, Hospitality and Craft Brew Businesses Receiving Funding/Coaching BOSTON, MASS. ? APRIL... Read Post


text:
Q Da Kid - Lifes A Bitch 2.0 Feat. JD Era
Lifes A Bitch 2.0 Q Da Kid Feat. JD Era
Q & JD do a modern version of the Nas classic
Listen to Lifes A Bitch 2.0, the new track by Q Da Kid featuring JD Era which was dropped on Tuesday, May 1st, 2012. Q Da Kid's odds keep getting better with each new leak, and Lifes A Bitch 2.0 will undoubtedly improve his chances of winning. It's a worthy addition to a respectable catalogue that has seen a lot of growth since Q Da Kid debuted in this game. We're looking forward to the follow-up.
Have you heard Q Da Kid's No Lie (Freestyle)? Check out Q Da Kid's profile page for the most recent info, news, songs, and mixtapes. Follow Q Da Kid on Twitter, if you aren't already.
Is this a good combination? Are y'all feeling this one?


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£1,995,000 Fixed Price
Fixed Price £1,995,000
7 bedroom detached house for sale High House, Broad Lane, Fillongley
* A beautifully designed Georgian residence with striking interior * Contemporary breakfast kitchen * 8 reception rooms * Swimming pool with covered bar and dining area * Master suite with dressing room and en suite * 6 Further bedrooms * 5 Bathrooms * Tennis court * Double garage * Landscape... More details ›Added on 30/04/2014 by The John Shepherd Collection, Hockley Heath. Call: 01564 655010 Local call rate
- 11
- 0
£899,950 Guide PriceGuide Price £899,950
5 bedroom detached house for sale Fillongley WARWICKSHIRE
A FIVE BEDROOM CONVERTED CORN MILL WITH AN ANNEXE AND VERY GOOD EQUESTRIAN FACILITIES SET IN APPROX. 8.7 ACRES OF PARKLAND TYPE GROUNDS More details ›Added on 22/10/2014 by Rural Scene , Wiltshire . Call: 01264 570018 Local call rate
£850,000 Offers Over
Offers Over £850,000
5 bedroom detached house for sale Coventry Road, Fillongley
Situated in the semi-rural village of Fillongley to the north of Warwickshire, Red Hill House is a superb, modern country home which has undergone significant improvement and has been finished with great thought and care by it's present owners. More details ›Added on 05/01/2015 by Fine & Country, Coventry. Call: 02475 060113 Local call rate
£650,000 Offers in Excess of
Offers in Excess of £650,000
4 bedroom detached house for sale Fillongley
**DETACHED RURAL PROPERTY IN APPROX 3 ACRES OF LAND** Pointons are delighted to be able to offer for sale this detached property set in approx 3 acres of land on the outskirts of Fillongley, Coventry. The property has four bedrooms, two reception rooms, en-suite to master and breakfast kitchen. T... More details › -
4 bedroom detached house for sale Newhall Green, Fillongley, Coventry
This individual detached residence was constructed in 2005 and forms part of an exclusive rural development constructed by Deeleys. The property offers spacious and well proportioned accommodation which has the benefit of ol fired central heating and sealed unit double glazing. To the ground floo... More details ›Added on 05/08/2014 by Brian Holt, Coventry. Call: 02475 060209 Local call rate
4 bedroom detached house for sale Station Hill, Fillongley, Coventry, Warwickshire
**RURAL LOCATION** **FOUR BEDROOMS** **COUNTRYSIDE VIEWS** **DEATCHED GATED RESIDENCE** **TWO RECEPTION ROOMS** **MUST BE VIEWED**Bairstow Eves are proud to welcome this beautiful four bedroom detached family home to the market place. (contd...) More details › -
- 20
- 0
5 bedroom detached house for sale Coventry Road, Fillongley, Coventry
A truly unique and substantially extended detached house offered for sale in this most attractive rural setting. Benefiting from splendid views to both the front and rear, this property has to be viewed both internally and externally to be fully appreciated. The accommodation is arranged... More details ›Added on 23/02/2015 by Brian Holt, Coventry. Call: 02475 060209 Local call rate
3 bedroom detached bungalow for sale Green End, Fillongley, Coventry
This spacious much improved and extended dormer bungalow is offered for sale in this most picturesque rural setting. The bungalow enjoys splendid views to both the front and rear and must be viewed to be fully appreciated. The present owners have refurbished and decorated to a high standard with ... More details ›Reduced on 27/02/2015 by Brian Holt, Coventry. Call: 02475 060209 Local call rate
£399,950 Offers Over
Offers Over £399,950
4 bedroom detached house for sale Ousterne Lane, Fillongley, Coventry, Warwickshire
A very well presented four bedroom detached Victorian property in the popular village of Fillongley. With excellent living space and all the character that you would expect from Victorian including an open fireplace and a garden overlooking fields. For sale with NO CHAIN. More details ›Added on 21/11/2014 by Allsopp & Allsopp, Coventry. Call: 02475 060188 Local call rate