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Hazel Durham
The Shell Poem by Hazel Durham
The ocean with waves of fluid motion,
A teenage girl incredibly thin,
With pale frosty skin,
Breathing in the crisp air,
Longing for adventures, without care,
Instead of this trap,
Tying her down, with an unbreakable strap,
Nature's arena embracing her starved body,
Like wearing her mother's snug wrap.
Mountains enduring great hardships, against the elements,
The sky changing moodily, with endless tears,
Trees looking down from their lofty heights,
Birds flying back with all their might,
To their young, feeble chicks,
The grass feeds and licks,
The moist earth, so fertile,
Along, growing up miles,
Without many smiles.
Frozen in time, like a child of the whispering wind,
She worships the beauty,
Feelings, stirring many colours of her spirit,
With merit,
Floating on a lake scattered with ripened cherries,
Fear of the word adult which will snatch her dreams away,
Her frazzled mind,
Becomes calm with a cooling balm,
In the mist swirling land,
With her passion for the music of her favourite band.
Rolling over sandunes, beginning to feel well,
She spots a shimmering shell,
As she holds the cone shape to her petite ear,
Now the world is grinning, so near,
With the sound of ancient wisdom,
That gives a cheer,
She is certain her inner child,
Will always wonder,
Ponder on the absurdity of been grown up,
But her words will always caress the tenderness,
And newness of living.
Her eyes begin to shine, letting time have its hold,
Winning is not about been thin,
Its about been happy in your own skin,
As she sings out blissfully,
In this panorama of a spectacular force of conflict,
That ceases with the familiar comfort,
Of wet greasy seaweed wrapping around her bare feet,
Making her fears ramble away,
As she bathes in the joy of finding the truth, complete.
Hazel Durham's Other Poems
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Poet's Notes about The Poem
Comments about this poem (The Shell by Hazel Durham )
Stephen Katona (3/21/2015 1:25:00 PM)
My favourite lines are:
Winning is not about been thin,
Its about been happy in your own skin
Hazel you've managed to create a wonderfully therapeutic poem for any teenage girl with anorexia. It would be worth sending a shortcut to your poem to the anorexia and bulaemia care page on facebook and sharing it in discussion groups on anorexia elsewhere. You have created something beautiful that could help many. It's now a favourite of mine so it's easy to find whenever I come across anyone I think would benefit from it. (Report) Reply
Roseann Shawiak (8/25/2013 9:45:00 AM)
Our bodies are only shells, they are not who we are within. Excellent poem. RoseAnn (Report) Reply
David Wood (4/6/2013 8:13:00 AM)
A great poem about a difficult situation. Lovely balanced poem. (Report) Reply
Shaun Foster (4/5/2013 4:53:00 PM)
A very impressive piece indeed......Great imagery with excellent descriptive lines. (Report) Reply
Abaka Blessing (4/3/2013 7:09:00 AM)
Winning is not about been thin, Its about been happy in your own skin. luvly poems. (Report) Reply
Yasmeen Khan (4/2/2013 5:31:00 AM)
A tug at the heartstrings...Nature has been depicted with deep feelings. She caresses 'the newness of living' strikes a hopeful note. It's a wonderful composition written with a soft heart. Thumbs up Hazel! (Report) Reply
Emily Beck (4/1/2013 4:34:00 PM)
I very much enjoyed this poem! Not to mention that you've taken up a pretty decent cause to write about. The poem itself is full of my favorite thing ever which is imagery. It's like I'm there watching nature take hold of this girl and remind her that, like nature itself, she is beautiful just as she exists now. (Report) Reply
Valsa George (4/1/2013 9:19:00 AM)
So her obsession about her figure is sublimated by her ability to understand the truth that winning is not about being thin, but the ability to be happy in one's own skin! An unusual subject, deftly handled! ! Kudos! Thanks for the invitation! (Report) Reply
Valerie Dohren (4/1/2013 8:36:00 AM)
A great message in your words Hazel, that winning is not about being thin - there is too much emphasis on this by the media. Some very good lines, and an interesting write. (Report) Reply
Vizard Dhawan (4/1/2013 3:43:00 AM)
nice image presented esp..in first and third stanza..totally splendid..got lot of information through your golden poem..
Her eyes begin to shine, letting time have its hold,
Winning is not about been thin,
Its about been happy in your own skin,
As she sings out blissfully,
true and my favourite lines in the poem.
compleated with a perfect title.... (Report) Reply
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Hi, all; long time lurker, first time poster. I just recently started with my first two batches of cider and have some questions about each. I'm following this recipe ATM, including the instructions for back carbonation. Yeast is Nottingham ale yeast.
Batch 1 is sitting in bottles now waiting to get fizzy. The flavor on it right now is VERY dry, which I was hoping for, and there is a kind of apple aftertaste, but it has a very beery nose to it and a bit of a brackish flavor. I think some of this is my stupid- for where water is mentioned in the recipe I used tapwater . For the back carbonation stage I dissolved the sugar in organic cider instead and used same to top it back up. Is water likely to be why it's so harsh? And if homebrew cider comes out a little harsh anyhow, is there a way to correct that? I don't want to sweeten it per se, just have a smoother drink.
Batch 2 only just entered its second rack, but at the time I racked it it had a great punchy apple taste- a bit like farm cider that's been allowed to harden. I was tempted to just bottle it at once, but figured it was better to follow instructions on my first outing. The only thing I've done differently with this cider is that I did everything, from dissolving my sugar to pitching my yeast, in juice instead of water. Should I have skipped racking it, or will that help smooth the flavor? And should I be topping it up after the first rack, or never at all?
So far this has been a tremendously educational process and I'm looking forward to batch 4 or 5 when it's a bit more refined. It also seems to me like doing EVERYTHING with juice is the way to go- is it? And does anyone have any pointers for stuff I might be doing wrong?
Thanks! It's awesome to be here.
Batch 1 carbed up nicely although the swingtop ripped off one bottle in the night and took half the neck with it. I didn't think that the week in the bottles would matter but the end result IS a lot smoother. It still has a very beery taste but with definite cider characteristics.
Batch 2 bottles next week; my plan is to top it up with some concentrate, use a bit more sugar, then stovetop pasteurize it (hopefully before all the sugars are consumed). I'd like a product about like I got on the first try only more apple-ey.


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Hand Pollination In Wet Weather
Pd0xGard_July 9, 2014
I went outside and I finally have a female pumpkin bloom opening. I've had tons of them develop, but then wither and die off before ever opening, so I'm really excited. However, we had a thunderstorm last night, and I went out just now to hand pollinate, but I'm not so sure it went very well, as the pollen didn't even transfer to my fingers very much. I picked maybe 3-4 males and rubbeb them on the female. Is that likely to work, even wet, in very humid conditions? I left the male bits inside the female's petals as I read somewhere. I did see bees around. But as I said, it's very wet out there...and the pollen seemed moist. Is that likely to cause issues?


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Koch Records Complete Artist Roster
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HCC launching new web tool for transfers
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We are 9,000 RV miles into this trip now. And 146 days. Departing Camden ,we drove south on highway 1 to make a "pilgrimage" stop at LL Bean flagship store in Freeport Maine. We have shopped online with LL Bean for years and wanted to look at some of the clothes firsthand. What we discovered is Freeport Maine has turned into what appears to be the …
Whale Watching off Boston!
... wearing the lighter I the two and my rain mac. What a come-down! I decided to go back to Quincy market as it was near Long Wharf and with all the cooking going on inside it had the promise is some warmth! Thanks to the freedom trail I knew all this without the assistance of a map or guidebook! Just call me a seasoned Bostonian! My friend, Katy, had told me that I have to try lobster hilarious in Boston as it specialises in its seafood and, relative to other parts of the globe, ...
Plans, plans, plans
... a little deeper into the history of my new hometown, and understand the stories behind the pretty buildings that I pass so regularly. Saturday night would not be Saturday night if the exchange students living at South Street were not welcoming us to their home. So after some guitar playing and planmaking we headed down to South Street and partied American style.
Sunday morning, after the necessary sleeping in, it was time to do some work. So ...
Brainy in Boston
... to pick a perfect day to go as well, as the sun was glinting through the reddish brown leaves, shining on the statue of John Harvard with one foot golden from all the students who have rubbed if for good luck! Back in downtown Boston, we picked up some souvenirs and looked for somewhere to get some supper before we headed back to the hostel. In the end, we went to a place "where everybody knows your name" and had a couple of burgers and ...
Boston (bawsten) at last!
... can be found right in the corner of this graveyard. It's not even associated with the Kings Chapel church, which much to colonists disgust, was built on the site many years later when no one else would offer the Anglicans land. Quite a few graves were disturbed in the process, hence the anger. It's such a tiny area, yet over 1000 people are buried here. Back at the hotel by 6 o' clock, I met the tour group, but only 12 of them, as we are to pick up another 36 people in ...


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He is no fool who gives up what he cannot keep to gain what he cannot lose.
- Jim Elliot
Our mission is summarized in Jesus' command, "Go therefore and make disciples of all nations, baptizing them in the name of the Father and of the Son and of the Holy Spirit, teaching them to observe all that I have commanded you" (Matthew 28:19-20). Thus, we seek to send one another to the ends of the earth to proclaim the good news of Jesus Christ. We are all missionaries and the center of our missionary work is the local church.
Below are three categories for how we've organized our evangelistic efforts and resources.
Gospel Presence
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Please note that as of October 24, 2014, the Nokia Developer Wiki will no longer be accepting user contributions, including new entries, edits and comments, as we begin transitioning to our new home, in the Windows Phone Development Wiki. We plan to move over the majority of the existing entries. Thanks for all your past and future contributions.
Archived:Non-standard IRComm port name must be used on Nokia 5140 (Known Issue)
Archived: This article is archived because it is not considered relevant for third-party developers creating commercial solutions today. If you think this article is still relevant, let us know by adding the template {{ReviewForRemovalFromArchive|user=~~~~|write your reason here}}.
Series 40 2nd Edition
The IRComm connection does not work if the "comm:IR0" port name is used. The non-standard name "nokiacomm:IR0" should be used instead.
The URL used when requesting an IRComm link should be "nokiacomm:IR0" instead of the public specification ("comm:IR0"). However, the behavior of the API remains the same as before, in other words, it is a connection based on GCF.
Requesting an IRComm link in the Nokia 5140 device differs from the MIDP 2.0 Specification in usage of URL. In MIDP 2.0 the IRComm link is opened using
Port numbers can be queried using:
The Nokia 5140 returns "IR0" which can be used with URL: nokiacomm for opening the connection.
The following example code requests the IRComm port as defined in the MIDP 2.0 Specification and if ConnectionNotFoundException is thrown, it tries to open the connection using the Nokia Proprietary IRComm API, which is working in Nokia 5140.
try {
} catch (ConnectionNotFoundException cnfe) {
//Cannot open connection
//Let's try the Nokia 5140 way
try {
} catch (ConnectionNotFoundException cnfe) {
//Handle possible exception
// Do whatever, read or write


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Very funny indeed, my belly may explode at any moment with laughter.
Funny! Oh-so funny! I loved it! More of the same, please!Lol. :)
I wish all Sues would disappear as easily as they do in your story. Very cute. Now what's this about daddy?
Very amsuing. Great descriptions!
I'm sooo happy you put this on here! I hope to see more of your stuff up here soon! Plus I'm so proud that you decided to do it, your stuff is really entertaining!
Lol, I am so trying not to write this kind of character! You make me laugh with this story! I sure hope there is more!


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Men Ride to Spain
(click on images)
One bloke and two don`t knows are going to ride to Spain on motorbikes.
The bloke`s on an R1 with what looks like a swastika and death`s head on the side so he could get a mixed reception. The other two are on blokey bikes too, but theirs are pink and they even have pink leathers, so they`ve got to be a bit unsure about which side of the bat to play off, you`d have thought. They could get a mixed reception too.
Or it could be just scraping the barrel because none of them are famous enough to be recognised but it`s the best the bike industry could do, so they made them wear pink to make people look. You`d have thought arriving on bikes that look like Wall-E the Robot would have been enough.
One of the don`t knows used to be the rear half of a pantomime cat or something when Kajagoogoo were in the charts, while the other one runs the last Yamaha dealership in England, though he probably sells pianos because no one buys their motorbikes anymore. Oh, except Riders for Health which uses Yamahas for riding about in Africa, which is nothing to do with the fact this is in aid of Riders for Health, oh no.
The bloke makes a living talking about motorbikes, so he`s going to be interesting company, isn`t he.
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Neiman Marcus Reports Revenue, Comp Store Sales Gains
Wednesday December 18th, 2013 - 1:04PM
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For the first quarter, Neiman Marcus Group LTD LLC, formed in an acquisition of Neiman Marcus Group LTD Inc. by an investor group led by Ares Management LLC and the Canada Pension Plan Investment Board, posted total revenues of $1.13 billion versus $1.07 billion in the year-earlier period. First quarter comparable revenues gained 5.7% year over year, according to the company.
Operating earnings for the quarter were $32.1 million compared to $127.8 million in the prior-year period. Operating earnings in the most recent quarter included $109.4 million in transaction costs associated with the acquisition, Neiman Marcus stated. Excluding the one-time costs, operating earnings for the first quarter were $141.5 million, the company noted.
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Busy Busy Busy it has been. New job in a restaurant while still doing my weekly bake. But the weekly bake has found a new friend of whom has built a lovely Wood Fired Oven aimed at bread baking. It has some steam injection via pressure cooker and a pipe that works better than either of us had expected. So the past month Forno Giorgio (the oven) has been our "boss". And he's a great boss. I thought it would begin with epic fails but it turns out baking is baking and we just learn to adjust to new environments.
I've made a few new loaves that I'd love to share with you all.
The first of which is Pane de Grits a 34% Fresh Milled Grain Levain loaf (30% White Wheat 4 % Rye) packed with 50% fully prepared Cheesy Grits. This was inspired by the Cheesy grits I'm making at the restaurant that are so good. The cheese is quite mild but the loaf got much praise. Like a porridge loaf it had great moisture, made great toast, had excellent shelf life, and the grits added great flavor.
To make the grits bring the liquids (I use half milk and half water) and salt to a boil and add the grits. Whisk until they have taken on most of the liquid and become a very loose porridge (5-7 minutes). Turn the heat to low/medium and let simmer stirring every few minutes until the grain is tender (20-30 minutes). At this point shut off the heat and add the butter, pepper, and cheese. Stir to combine and cool.
Levain - 10-12 hours @ 75F
Next up is "The Sun Loaf" 90% Fresh Milled Hard White Wheat, 10% Fresh Milled Rye with 12% toasted Sunflower Seeds. The oven builder has his loaf which is a 100% Fresh Milled Wheat Loaf and I wouldn't want to make competition of things but do want to get back to the 100% Fresh Milled Whole Grain bread making/baking. So this I conjured up without a test run and it went over swimmingly. I probably could have proofed them a bit longer and the dough could have handled a bit more hydration.
Here's some more pics I've pulled out of the oven in the past few weeks and maybe one of Seven at the beach
Happy Baking All
Been adding/improving some of my formulas of late. I have a most excellent chocolate brownie recipe but have been tinkering with my cocoa brownie for some time. The most recent bake was my favorite yet so I thought I'd share. Why bother when I have a great chocolate brownie recipe already? Well they are quite different and a cocoa brownie is much more affordable to make as good chocolate gets pricey fast. And maybe that bit of crazy has something to do with it as well.
Tinkered with my five grain formula for a Toasted Millet (Birdseed Levain). I toasted the millet and then added a small amount of starter when soaking to put a bit of ferment on them as well. The smell of the soaker the next morning was amazing. The loaf turned really tasty. A finer crumb but I think it suited the loaf quite well.
A friend/baker stopped in passing through. His focus is very much on 100% whole grain breads but since I knew we'd only have one afternoon to work I settled on a loaf with 60% Whole Grain (28.5% Hard Red Wheat, 28.5% Hard White Wheat, and 5% Rye) all fresh milled. I went with a direct method and upped the Pre-fermented flour to 25%. Added some diastatic malt mostly for flavor and a vibrant/lively dough. Turned out just fantastic IMHO.
Well I'll share some pics and the formula and let you get on with your day.
First up the JP 60% Wholegrain loaf.
For 4 - 850g loaves or 2 - 1.7KG Miche
Prepare Levain @ 73F and let ferment 10-12 hours.
Autolyse 1 hour DDT 80F (Hold Back 10% H20 and malt)
Add Levain, malt, and some of held back water and mix to combine.
Add Salt with a touch of h20 and mix to medium development.
Bassinage with 5% h20 (so use half of held back water for mixing levain and salt)
Bulk 2:30 with a fold right at end of mix, then 3 folds @ 40, 1:20, 2:00
Divide, preshape, rest 20 minutes. Shape to floured bowl.
Proof 1:15 - 1:30
Bake 500 with steam for 17 mintues and vented for 30-35 more.
Photo is above
Birdseed Levain (Toasted Fermented Millet) For 2 @ 750g
Make Soaker and Levain 12 hours ahead.
Autolyse 90 minutes DDT 80F (Hold Back 10% H20)
Soften levain with 3% of the held back water and mix to combine well.
Add Salt with 1 % held back water and mix until just showing signs of gluten developing.
Bassinage with remaining H20.
Bulk 4:00 with 2 folds @ 1:00 and 2:00
Preshape, rest 20-30 minutes, Shape to floured bowls. Retard 12-18 hours
Bake 500 with steam for 17 minutes and vented 25-30 minutes longer
And finally some Cocoa Brownies
For 1 half sheet pan (lightly greased and lined with parchment)
20 oz Butter, browned and cooled to creamy consistency
7.5 oz AP Flour
6 oz Cocoa Powder, high quality
2 tsp. Sea Salt
12 oz Chocolate Chips
6 Eggs
24 oz Sugar
2 Vanilla Beans, split and scraped
Preheat oven to 350F
Mix Yolks with sugar, and vanilla bean using whisk until pale and fluffy
Mix Flour, Cocoa, Salt, and Chocolate Chips together in a bowl.
Alternate dry mixture and soft butter into egg mix in 3-4 additions (start and end with flour)
Pour into pan and level out.
Bake for 20-25 minutes. It should puff up a bit and be set but a toothpick inserted should still come out pretty gooey.
Cool on a rack and then place in fridge to firm up.
Turn out onto a cutting board and cut with a hot sharp knife.
Cheers and Happy Baking
I've had it about two weeks now and so far I'm pretty happy. As I hoped for it does make a very nice fine flour. Soft and without grittiness. But to get this it is not very fast. I think it took 20 minutes to mill about 3 kilos of hard wheat if memory serves correct. The flour warms to about 100F which is just fine. When i do larger millings than that I'll break it up and let the machine cool for 30 minutes between. The best part is milling range. I can go as coarse as cracked grain all the way to powdery fluffy flour. Something the impact mill can't do. Also the way the machine was built makes it very easy to access the stones and clean or dress if ever needed. So far so good. I'll keep you posted as I use it more and more.
Pic at top is the mill, 100% Whole Wheat with Honey (hybrid), Multigrain Boules, and 50% white wheat tortillas
Here are some of the first loaves made using flour from the Nutrimill Harvest Grain Mill
Some sourdough with 12% Fresh Milled Wheat
"Country Bread" from J.H.'s "Bread" (with 7% Wheat and 3% Rye freshly milled
Or last 2 bakes of the year. Took a 2 week hiatus from my bread reservation program and put the culture to sleep in the fridge for a week. It is back out and coming back into it's own but it needs 3-4 days of regular refreshing before it's ready to build a levain. Should have thought to freeze some bread for the break. I didn't so I made French Bread based on the Tradition baguette formula incorporating 5% whole Rye for part of the flour. I made 750g batard's proofed en couche. i froze a couple as soon as cooled so i could pop em out and have some bread around for the week. -----------------------------------------------------------------------------------------------------------------------
Sweet French a la Tradition for 2 750 g Batards
645 g H20
407 g Baker's Craft (11.5% protein)
400 g Central milling AP (10% protein
42 g Fresh Milled Whole Rye
1 g Malt
3 g Instant Yeast
17 g Sea Salt
Add all to bowl and mix until a soft dough is formed and all ingredients have been well hydrated. No gluten should be developed. DDT 73-75F
Bulk 3:00 with folds @ 20,40,60
Pre-shape, rest 15 minutes, shape to floured couche.
Proof about 1:00-1:15
Bake 480 with steam for 17 minutes and vented for 30-35 more.
Flour 100% (47.5% Baker's Craft, 47.5% AP, 5 % Whole Rye)
Yeast .3%
Malt .1%
Salt 2%
These soon ran out and for the last day of the year I put together a hybrid Ciabatta using my spent starter from feeding. These are based on the formula from my previous work and came out quite fantastic.
Ciabatta with Levain and Yeast 4 @ 450g
Stiff Levain (66% Hydration - 66% White 33% Whole Wheat) 12 hours @ 73F
7g Seed
24 g H20
22 g AP
11g Whole Wheat
65g TOTAL
Rye Sour (100% hydration 12 hours @ 73F)
5 g Seed
26 g H20
26g Whole Rye
58g TOTAL
Final Dough : DDT 78F
779 g H20
892 g Artisan Baker's Craft (11.5% Protein)
1 g Malt
2 g Instant Yeast
22 g Sea Salt
1) Autolyse 30 minutes holding back about 5% h20. Soak yeast in small amount of H20 to dissolve during autolyse.
2) Add levain, sour, and yeast along with some of the h20 and combine. Add salt with remaining h20 and mix to a soft dough with little development but all well incorporated into dough.
3) Bulk 2:45 Folds @ 20, 40, 1:00, 2:00
4) Turn out on a well flour board. Cut into rectangles and give a gentle letter fold. Place seams down on a well floured couche. Be sure to also give the loaf a good dusting of flour before going to couche.
5) Proof for about 40-50 minutes
6) Bake 500 with steam for 15 minutes and vented for 20-30 more.
Flour 100 % (97% Baker's Craft, 3% Whole Rye)
7% PF (4% stiff levain, 3% Rye sour)
Malt .01%
Salt 2.25%
Cheers and Happy New Year
SJSD is a wonderful loaf of mildly acidic sourdough with a most excellent crust and a lovely open crumb from a long cold bulk ferment and minimal handling. It also works very well for me since I'm limited on space in the fridge. I can reduce the 24-36 hours in a cold fridge and leave at a slightly warmer temp outside overnight. Right now that is in the high 40's low 50's. As winter pushes along it will be colder and I simply just mix it earlier in the evening to give it extra time. When it's warmer in the evenings during summer I mix it a bit later and once I have some room in the fridge in the AM I move it in the tail end of it's bulk.
I found out Friday that a friend was doing a crab boil for her birthday and decided to make some bread to go with it. I had to work with my extra starter for my Levain. I used the same amount of PF as per usual but a bit more than half was stiff wheat and the remainder my rye sour. Then i got lazy and didn't want to take out the mill for such a small amount of Wheat so I adjusted. I cut the WW altogether (minus what's in the starter) and decreased some white flour to add 20% overall Central Milling T85.
The rest went as per usual.
1 hour autolyse without the cultures.
Mix in cultures followed by salt to a very soft and undeveloped dough.
Bulk 1 hour at room temp with 3 folds @ 20,40, and 60 minutes.
Then outside to the cool evening air for 12 hours.
Divide, preshape, rest 1 hour. Shape to lightly floured couche.
Proof about 50 mintues.
Baked 500 with steam for 17 minutes and vented for 25-30 minutes longer.
This might be my best rendition yet.
Cheers and Happy Healthy Holiday's to All
A few new loaves have come to fruition. First is the play on Baguette de Tradition. Adding cocoa, brown sugar, and chocolate to make a nice Thanksgiving holiday bread. So good while the crust is crunchy with just some butter or better yet nutella. Others claim its pairing to goat cheese as a treat as well. Use semi sweet to keep it kid friendly or go bittersweet for a more adult version.
A good friend brought me a couple bags of Caputo's fine durum flour and I've wanted to make a nice stirato. 40% Durum Wheat and a slow rise like Pain a la Anciene made for a very tasty loaf.
Finally a loaf I've been thinking of ever since my first run using whole sprouted rye berries in a loaf. I love the pop and chew they add. Plus they allow for a lighter loaf to be loaded with rye. I decided to put a spin on Pumpernickel using the sprouted berries and molasses and then added a twist from Russian Rye incorporating some bread spice. And we have Da Funkernikel. I'm very happy with the results.
The miche in the background is a play on the Pane Maggiore with increased PF and decreased hydration but I used a softer white flour so it felt pretty similar to its predecessor. Haven't cut in yet but will soon.
Cheers and Happy End of the Year,
Cocoa de Tradition
For 4 Loaves @ 400g
595g H20 (82%)711g Central MIlling AP (from Costco) (98%)15 g Fresh Milled Rye (2%)58g Cocoa Powder (8%) Good Quality here makes a difference58g Brown Sugar (8%)1g Diastatic Malt (.1%)2g Instant Yeast (.3%)16 g Sea Salt (2.2%)580g Chocolate (Semi Sweet Chips or Chopped bittersweet pending your liking)-------------------------------------------------------------------------------------------------------1) Mix all ingredients for a few minutes just til is a nice well formed dough. 5 minutes by hand2) Bulk 3:00 - Fold @ 20, 40, 60 3) Divide on a floured surface to rough rectangles @ 400 g Place on floured couche tops down4) Proof 50-60 minutes and prepare oven to 480F with steam setup5) Flip off couche and bake with steam for 17 minutes and vented about 20 more.
Da Funkernikel (4 loaves @ 750g)
Sprouted Rye:
Soak two-thirds the needed amount in water for 8 hours. Drain and place in a pan or dish where they will be no more than 1" high. Cover with moist paper towel and plastic. Stir as often as you can and keep slightly moist with a spray bottle. Use when young sprouts begin.
Spice Mix: Equal Parts fennel seed, caraway, and coriander seed toasted and ground in spice mill.
Rye Sour: Let Ferment 12-16 hours @ 73F
133 g H20
167g Fresh MIlled Rye
42 g Refreshed Rye Seed
Dough: DDT 76F
1000 g H20
924g Central Milling Bakers Craft
43g Fresh Milled Rye
289g Fresh Milled Hard Red Winter Wheat
29g Blackstrap Molasses (2%)
4 g Bread Spice (.3%)
36 g Sea Salt (2.5%)
361g Sprouted Rye Berries
Total Flour: 1444 Grams (64% White, 16% Rye, 20% Whole Wheat) 13% PF and 25% Sprouted Rye
Total H20: 1155 (80%)
Total Dough: 3030 g
1) Mix Sour and ferment 12-16 hours @ 73F
2) Autolyse 30 minutes holding back 5% H20 for final mix. DDT 76F
3) Soften Rye Sour with Molasses and some of the H20 and add to auolyse. Mix to combine. 5 minutes
4) Add Salt with remaining H20 and continue to mix to medium development (7-10 minutes)
5) Add Sprouted Rye and mix gently until incoroporated
6) Bulk 2:30 with folds @ 30,60,90
7) Pre-shape in a soft round, rest 15 minutes and shape to floured bowl. Retard 12 hours.
8) Bake 500 with steam for 20 mintues, then vented for 30-40 more.
And that Miche:
I often ask for requests but seldom get one. "Oh whatever you want to make" is the most common. This time around the lovely lady requested a Sour Wheat bread. I was thrilled. I decided I'd build a new formula just for this/her. And since I'm so happy with the results I thought I'd share. A note on how my spreadsheet functions. The Green row is for Pre ferment 1 and the Red Row is for Pre Ferment 2. This is the flour it will pull from accounting for the flour in the seed culture. You may need to adjust slightly to your cultures specs. I also used all Freshly Milled grains.
Still baking. Pretty much got it down to just my once a week routine and the occasional farmer's market. Every week I offer two varieties. One that is a levain bread and retarded in form. One that is baked in a pullman pan and cut into quarters (usually a rye). And then when I'm in the mood I'll throw in a baguette, rusitque, focaccia, or ciabatta.
This week I fiddled around with my 70% Rye with Whole Wheat (http://www.thefreshloaf.com/node/40116/some-recent-bakes) to come up with a Raisin Rye. I went with a pairing of raisins, toasted sesame, and toasted fennel. A combo I've seen in levain loaves that I thought might be nice as a denser tinned loaf. I discarded the Whole Wheat for a stronger white flour and followed a Detmolder approach. The results are so very good. Plain it has a lovely tang from the staged fermentation with a lovely sweetness that cuts through from the raisins. The sesame adds a nice nuttiness and the fennel adds a lovely note. This one is in the books folks.
Since I'm here this weeks levain loaf was my "Ode to Rubaud". I've read much about him, watched the youtube videos, and gave his formula a go some time ago. My results were good but not great. I needed to adjust my approach as I retard in form and he does not. My take is more focused on the blend of fresh milled flours and the three build levain.. This time around I decreased my PF from 15% to 13%, added an extended autolyse (4 hours). I got pretty good results but they may be a tad over fermented. The lovely three build levain and extended autolyse makes this loaf mildly acidic, sweet, and earthy from the fresh whole grains. I'll come back to this one soon to find the proper timing.
Hope all is well in everyone's worlds
And here are some pics of the "Ode to Rubaud" from this past bake
You know your in a drought when it feels strange to have rain up here in Northern California where it usually rains nearly half the year. Some can't handle it but I've come to love it. I get to live just minutes from a variety of beautiful beaches, have a Redwood Forest for a backyard, and an amazing marsh that draws a ridiculous variety of bird life. Not to mention just an hour from beautiful rivers and mountains going the other direction. Finally it rained yesterday. And instead of the non stop mist we are so accustomed too it actually down poured with thunder and lightning. And we need it desperately with all the wildfires going on. Let's hope for a wet winter up on the Pacific Northwest.
I thought I'd share some bread I've baked in the past few weeks . I now do the Farmer's Market less regularly and focus on my Tuesday bake for barter/donation. As we all know home ovens don't lend to production so In the past few months I've worked on increasing the output without having to bake for 20 hours straight. The primary solution was introducing my "tasters" to tinned Rye Breads which by surprise has been very popular. I'm able to bake 4 pullman pans a few days in advance which get quartered and double my previous output. Most weeks they get reserved faster than the levain breads. I've also added some simpler breads like pain rustique, SJSD, slowrise baguettes, and some focaccia flats. These fit in to the bake day and follow right after the levain breads have finished baking without much effort.
70% Whole Rye with Whole Wheat and Soaker
For 1 Pullman (2.2 KG)
Rye Sour: 16-20 hours @ 70-73F
21 g Refreshed Rye Sour
335g H20
411g Whole Rye Flour
4 g Sea Salt
Soaker: Make at same time as Rye Sour
421 Coarse Rye Flour
8 Sea Salt
Final Paste DDT 80-82F this will require the final water be very warm
All Rye Sour
All Soaker
220 H20 (very warm)
361 Whole Wheat,
8 Instant Yeast
11 Sea Salt
Mix Sour and ferment 16-20 hours. MIx Soaker, cover, and set aside.
Mix All together (I mix for about 15 total minutes by hand)
Bulk Ferment: 30 minutes
Place in lightly greased pan and smooth out with wet spatula. Sprinkle lightly with Rye Flour.
Proof 50-60 minutes
Bake 470 with steam for 15 minutes and turn down to 400 and bake an hour longer rotate pans half way through. Temp @ 208-210F
Cool on racks. Wrap in linen at least 24 hours
Some 36 hour fermented SJSD with fresh milled whole grain and added malt. Really Good Stuff
And finally my most recent Pane Maggiore bake which I continue to tinker with. This is made with a stiff levain and as always freshly milled whole grains. Not bad but more tinkering to come.
It was a nice run. The Farmer's Market Blog that is, but it's time to move on. It was a great project and after nearly two years I'll go ahead and call it a full blown success.
At this juncture I'd prefer to share new bakes, improved bakes, and/or some epic failures. This week I'll share my Pain au Levain after a few trials. The intention was to mock my levain essentially into a loaf, hence the name of the bread. I think that is the idea of Pain au Levain. Essentially just an elaboration of my starters to a loaf. Yes I thought it would only be fair to use my wheat and rye cultures. After some tinkering I am very happy with the latest results.
I've also been making tinned Rye's once a week to add to my Tuesday donation bake which surprisingly have been a hit. This allows me to double the amount of loaves available but without chaos as i can bake it a day or two (or a week for that matter) in advance. I just tweaked my 70% Rye with Whole Wheat to include caramelized onions and toasted walnuts. I cut the Whole Wheat and added strong white flour to lighten the loaf a bit. It turned out an 80% Rye with 20% HP as the base. I'm very happy and the change I'll make next time is to increase the onions, forgo docking, and increase the yeast in the final paste.
Pain au Levain (for 2 - 750 g loaves)
Levain: DDT 75F
17g Seed (70% Hydration 30%Wheat/70%Whtie)
87g Flour Mix (70%white 30% WW)
56g H20
12 hours
Rye Sour DDT 73F
2 g Seed (100% hydration)
32g Whole Rye
32g H20
Final Dough:
160g Wheat Levain
65g Rye Sour
583g H20
211g Freshly Milled Hard Red Winter Wheat (CM)
477g Central Milling AP (Costco now has this in place of Baker's Craft)
18 g Salt
Autolyse: 2 hours holding back 5% H20 DDT 78F
Add Levain and mix through. Then the salt.
Slap and folds for 5 minutes (medium development)
Add 5% H20 and squeeze through until incorporated
Bulk 3:00 with 4 Folds @ :20, :40, 1:00, 2:00 (last fold very gentle)
Divide, rest, and shape as desired. Cold Retard 12-18 hours
Bake 500 with steam for 15 minutes and vented for 25-30 more
Onoin Walnut Rye (for 1 Pullman)
Cook Onions (you'll need double if not more than the weight for the dough) Bring some olive oil/butter in a pot over medium high and add onions. Season very lightly with salt and pepper stir cover and turn heat down to low and let sweat for 10 minutes. Take lid off and bring heat up to medium low and cook slowly until deeply carmelized. Deglaze pan with a touch of water ever by and by. Cool to room temp.
Rye Sour (12-16 hours @ 70-73F)
5 Seed (100% hyd)
109 Freshly Milled Rye
Full Sour DDT 84F (3-4 hours)
205 Rye Sour
224 Freshly Milled rye
Final Paste: DDT 80-82F
561 Fresh Milled Whole Rye
224 Guistos Ultimate Performer HP
112 Caramelized Onions
168 Walnuts toasted and coarsely broken
30 Sea Salt
Mix all but walnuts for 10 minutes (by hand) or until you just start to feel a touch of strength from the strong flour. Add walnuts and mix in to distribtute.
Bulk 1-1:30 hours
Shape or press into greased pullman. sprinkle tops with rye flour and proof 1-1:30 hours Bout Flour should be crackled over top and should be 1/4-1/2" from top of pan.
Bake: preheat to 480F Steam for 20 minutes. Turn down to 400 and bake for another hour.
Unmold and finish out of pan for a few minutes to color up the sides if necessary.
Cool completely, wrap in linen for at least 24 hours.


text:
Last update: Wednesday 28 November 2012 [46 news items]
Sandy Bridge to account for 20% of Intel desktop CPU shipments in 1Q11
Nov 8, 16:19
As Intel set to launch its latest Sandy Bridge processor at CES 2011 in January 2011, and will account for 20% of Intel's total desktop CPU shipments in the first quarter of 2011,...
IDF San Francisco 2010: Gigabyte reveals P67-based motherboards
Sep 16, 01:30
Gigabyte Technology has demonstrated new Intel P67-based motherboards, supporting Sandy Bridge processors and USB 3.0 technology at IDF in San Francisco.
IDF San Francisco 2010: Intel details 2011 processor features; offers stunning visuals built-in
Sep 14, 14:38
Intel has revealed several significant design features for the company's 2011 second-generation Intel Core processor family at the Intel Developer Forum (IDF). The new and enhanced...
Motherboard makers expect new Intel platform in 1Q11 to trigger strong demand
Sep 6, 15:07
Intel's plans to launch its latest Sandy Bridge processor in the first quarter of 2011 is expected to help boost demand from the enterprise market as the segment will be going through...
Nvidia said to be planning chipset that combines GPU and southbridge
Sep 1, 17:09
Nvidia has recently been developing a chipset that combines the functions of a southbridge and a GPU, with the goal of the product to reduce cost for PC makers as well as create more...
Intel to announce next-generation desktop platform at CES 2011
Jul 29, 16:39
As Intel plans to ship its next-generation 6-series chipsets (Cougar Point) in the week 42 of 2010 (October 2010), sources from motherboard makers believe Intel will officially announce...
Intel issues PND and EOL for older processors
Jul 6, 12:37
Intel has notified its partners plans to issue end of life (EOL) for Atom 330 and 220, and several older Celeron, Core i and Core 2 series products during the second half of 2010,...
Intel unveils more details about new PC platform
Apr 13, 16:02
Intel, at its developer conference, demonstrated how the company is providing a foundation on which to build common hardware, software and ecosystem solutions to make computing experiences...
Intel updates notebook and desktop lineups
Feb 24, 17:01
Intel plans to announce a new notebook platform – Huron River – in the first quarter of 2011 as well as launching several new desktop CPUs later in 2010, according to...
IDF San Francisco: Moore's Law marches on at Intel
Sep 23, 17:08
Intel president and CEO Paul Otellini has displayed a silicon wafer containing its first working chips built on 22nm process technology. The 22nm test circuits include both SRAM memory...
Aug 12, 16:35
Intel is scheduled to introduce its 32nm 'Sandy Bridge' microarchitecture, which will succeed Nehalem and Westmere, in the fourth quarter of 2010, according to sources at PC makers...
China imports 7,558 tons of polysilicon in February
Before Going to Press | 22min ago
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- Taiwan plastic chassis makers reducing capacities
- Wistron invests in Arbor Technology
- Samsung expected to delay second round of investment for expanding flexible display
- Solargiga PV module shipments grow 78.8% in 2014
- PCL Technologies expects steady growth in shipments of LTE, 10Gbps SFP+ optical transceiver modules
- Worldwide natural gas vehicle sales to total 37.2 million from 2014-2024, says Navigant
- 220 GaN MOCVD reactors to be installed in 2015, says IHS
- Philips to sell majority interest in combined LED components and automotive lighting business to GO Scale Capital
- HTC to unveil new HTC One family products in April in Beijing
- E Ink reports 2014 revenues
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- LG Chem to invest US$100 million to expand China polarizer facilities, says report
- Getac Technology expects 2015 ruggedized device shipments to grow at least 15%
- Digitimes Research: China panel makers advancing production of high-end applications
- Sony Mobile aims to ship 38 million smartphones in FY2015, say sources
- Taiwan market: Gogoro to launch Smartscooter in summer 2015
- China PV makers expect demand to rebound in 2Q15
- Foundry chipmaker Powerchip developing SoC for IoT
- Niching 2014 profits hit 3-year high
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- Epistar to start production of integrated power drivers based on Si substrates
- Releases
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- Iceleads raises US$3.5M in Series-A funding for global expansion of its BuyNow solution
- Join ThroughTek's upcoming IoT/M2M webinar!
- KFA: Compact power entry module with filter now with ground line choke
- 2015 Taipei international cycle show: HOLUX exhibits wearable Heart-Rate Smartwatch WRL-8100
- Advantest wins new customer with installation of V93000 semiconductor test system at Shanghai Haier IC in China
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- Got The Message? Ensuring efficient and reliable delivery of content across a mission critical digital signage network
- Emb' Store On-Demand Software Service for Embedded Computing
31-Mar-2015 markets closed
|TSE electronic
|OTC electronic
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- China becomes the world's third largest arms exporter (Mar 16) - BBC News
- CoinTerra, yet another troubled Bitcoin miner startup, goes bust (Jan 29) - Ars Technica
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Rooftop PV systems are stage for Taiwan solar cell makers: Q&A with Win Win Precision chairman David Chen
Taiwan-based crystalline silicon solar cell makers have been impacted by the US imposing an average...
Prospects of IC backend service industry remain promising: Q&A with UTAC Holdings CEO William John Nelson
The IC backend service industry was capped by a flurry of merger and acquisition (M&A) activities...
Consolidation needed to address oversupply in NOR flash industry: Q&A with Macronix chairman Miin Wu
Macronix International, which ranks as the world's second-largest NOR flash supplier with a 19% share...
Cloud applications to boost storage demand: Q&A with Seagate senior sales and marketing VP BS Teh
The applications, demand and service areas for the global storage device industry have seen profound...
- Smartphone and tablet industry: The view from Taiwan - May 2012
Taiwan-based companies have a long and successful history of involvement in the supply chain for mobile devices, which for the purposes of this article consist...
- Taiwan motherboard industry overview - May 2012
The year 2011 saw the motherboard industry reverse its trend of declining shipments year-on-year, to post a slight 0.2% growth. This upturn in fortunes was expected...
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The notebook industry in 2010 experienced several major events that significantly changed the industry's ecosystem for the year and the industry is also believed...
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This Digitimes Research Special Report analyzes the strategies of key China-based major panel makers BOE, Tianma and IVO for attacking the different market segments through technology and pricing, and their relationship to local vendors Huawei, Lenovo, ZTE, Xiaomi and Coolpad.


text:
Nintendo Wii
Pangya! Golf With Style Answers for Nintendo WiiHome / Nintendo Wii /
Game Questions & Answers (Q&A) service lets you ask questions about video games for game consoles or PC games. So ask your Pangya! Golf With Style question for Nintendo Wii and get answers from real gamers or answer questions and share your insights and experience with the rest of the gaming community.
Boxshot / Details
- Developer: Ntreev Soft
- Publisher: Tecmo
- Genre: Sports
- Release Date: Dec 12, 2006
- ESRB: Everyone 10+
Question & Answers
Secondary story outfit requirements
How do i unlock the outfits to the characters needed to play their "secondary" stories?
the only ones i haven't gotten is kooh's "full body" racoon outfit or whatever and max's "groovy" outfit that apparently will look rather unique, but for those who haven't unlocked the rest... they are all unlockable in pangya festa... just keep winning... anyone?
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Stuck on level 2
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Unlock chance match
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Beat kooh at golf !
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Posted on: 08-01-2011
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text:
Advice on New Trane Quote
House is located in central Virginia (Charlottesville). House (and all systems) are 3 years old.
All exterior walls and roof are spray foam insulated. The house is 3 stories (finished),
sits on a conditioned crawl space and has the following HVAC:
1st Floor: 1519 Sq Ft.
Goodman 1.5 Ton / 13 Seer Air Conditioning Goodman 45,000 BTU /
1200CFM Gas Furnace
2nd Floor: 1431 Sq Ft.
3rd Floor: 690 Sq Ft.
Goodman 2.0 Ton 14 SEER 24,000 BTU AC/Heat Pump with electric damper.
The problem I'm having is that during the summer the first floor will not cool below
75F. Granted for the last week the temperatures here have been between 100F - 106F, but
during the hot & humid summers here 75F is as low as it will get during the day (and I
work from home). My neighbors on both sides of me have the exact same HVAC systems and
their homes are also 3 stories, but smaller square footage. They both have 2 Ton systems
for the first floor and 2.5 & 3 Ton for the 2nd/3rd floors. I had a local contractor come
out and give me a quote for the following Trane system to replace the 1st Floor:
1st Floor:
Heat Pump: 4TWZ0024A1
Coil: 4TWZ0024A1
Furnace: TUHMB060ACV3VA
Thermostat: XL 950
Cost: $14,641.00 (This is after a 20% discount from $18,301.00)
Since I was having the 1st Floor replaced I thought I'd get a quote for the 2nd/3rd Floor so the HVAC would be matched. These
floors are ok and never really have a problem heating or cooling, but I was curious to see what
it would run (might be more energy efficient and save me some money).
2nd / 3rd Floor:
Heat Pump: 4TWZ0024A1
Air Handler: TAM8AOB30V21
Aux Heater: BAYEVAC10BK
Thermostat: XL 950
Other: Trane Zone
2 Ton
19 Seer
Cost: $16,089.00 (This is after a 20% discount from $20,111.00)
I think the first floor is undersized, so I'll probably need to upgrade. Any thoughts on the equipment specified and more importantly the cost? Seems a bit nuts to me after seeing what other people are being quoted for systems. I'd really appreciated any insight or advice.
All manufacturers have a Bronze-Silver-Gold product selection. Bronze would be the 13-14 SEER, Silver would be 15-16 SEER, and Gold would be the 17-20 SEER units.
The quote you have is for the 20 SEER Trane heat pump series. Is this something you requested?
Please note that a 20 SEER system does not blow colder air than a 13 SEER system...it is just more efficient. I would recommend going with a mid-range heat pump, a variable speed air handler, and a zone control system for your main level. A zoning system will more efficiently deliver air throughout your main level.
The system you have been quoted is nice but it is the top of the line. the t-stat (xl950) is new and basically is a computer you hang on the wall. It is really expensive, several hundred dollars expensive. As far as the price you were quoted, the 20% discount seems more like a perceived value as the final price is more like the regular price.
"the t-stat (xl950) is new and basically is a computer you hang on the wall. It is really expensive, several hundred dollars expensive."
I got a couple of Trane quotes when I did my home and it seems standard procedure to include this T-stat with the XL systems. I do know that only -certain- XL components can talk to the fancy thermostat.
Finally got another quote - this one is for an American Standard system - They recommend:
First floor 17.0 SEER , 2-stage, 2.0 ton hybrid heat pump system
Remove the existing 1.5 ton outdoor Amana unit and indoor 60,000btu gas furnace in the crawl
space. Install a new outdoor American Standard Heritage 16 Series 2.0 ton/ 2-stage heat pump
system mounted on a level pad and pop-ups. Run a new refrigerant line from the outdoor unit
to the new indoor 95% efficient/ 80,000 BTU/ 2-stage natural gas furnace with a variable speed
blower motor. We will install new PVC intake/vent pipe, connect back into the exiting
condensation drains, make some duct modifications to fit the new furnace into the existing duct.
We will also add 2 supplies in the office and 1 in the family room.
American Standard Heritage 16- 2.0 ton 2-stage heat pump Model # 4A6H6024E1000A
American Standard 95% efficient natural gas furnace Model # AAM7A0B30H21SA
American Standard indoor evaporator coil Model # 4TXCB031BC3HCB
2nd/3rd floor 17.5 SEER, 3.0 ton heat pump system
Remove the existing 2.0 ton outdoor Amana unit and 3.0 ton indoor air handler in the 3 floor
knee wall. Install a new outdoor American Standard Heritage 16 Series 3.0 ton/ 2-stage heat
pump system mounted on a level pad and pop-ups. Run a new refrigerant line from the outdoor
unit to the new indoor variable speed air handler with a 10kw backup electric heat strip. We will connect back into the exiting condensation drains, make some duct modifications to fit the new
air handler into the existing duct.
American Standard Heritage 16- 3.0 ton 2-stage heat pump Model # 4A6H6036E1000A
American Standard 3.0 Variable-Speed air handler Model # AAM7A0B30H21SA
American Standard 10kw back-up electric heat strip Model # 4TXCB031BC3HCB
Price($ 15,950.00).
This price includes the equipment, taxes, labor, and a $1,600.00 dollar American Standard instant rebate.
Obviously 2 American Standard systems for the price of 1 Trane system is starting to sound a bit more realistic. Any recommendations on whether this looks in line for what costs/sizing should be?
Thanks in advance!
I believe I recommended looking at AmStd.
Some observations.
Has a written load calculation for both main level and upstairs been performed and given to you in writing? You definitely don't need an 80
KBTU high eff furnace for the main floor system. A 60 K two stg 95% would do just fine and save you in operating costs. I also question whether a two ton condenser whether straight AC or HP is the correct size for main floor system.
I would want to know your electric and nat gas rates. Duel Fuel system may be overkill based on your location/climate for the main floor system.
What thermostats are being quoted? The correct thermostat makes a difference for best operation.
What about filter cabinets for both systems?
Do you have adequate return(s) for both system?
On the HP system for upper zone, I would want a 7/12 KW two heat strip.
Still not cheap but good equipment and I realize there is extra work involved.
I might consider substituting Heritage 15 HP for upper zone and 2 1/2 ton Allegiance AC for lower zone depending on your electric and nat gas rates.
That's it for now.
I don't know that I would get a two-stage HP unit with gas backing it up. I think I would come down to the single stage Xx15 in the Trane or the equivalent AmStd.
TD is right about the 80K furnace.
You need to have load calculations done to get you sized correctly.
Goodman air conditioning systems are known for their energy efficiency. They consume less electricity but generate maximum cooling. Each air conditioning system has been rated with high SEER (Seasonal Energy Efficiency Rate) rating, which proves their higher performance and lower energy consumption.
Here is a link that might be useful: Goodman Air Conditioning Systems


text:
Iraqi Defence Minister Khaled al-Obeidi visited the troops Thursday and met with senior military commanders of the Tikrit operation.he said "today we finish ISIS in Tikrit".
- U.N. Security Counsel Extends UNAMI Mandates In Iraq Until July 31, 2015.
- The Relationship Between Obama And ISIS: The Evidence!
Continue reading "Iraqi Army Brings Final Day To Obama's Muslim Brotherhood aka; Isis In Tikrit."


text:
Car Accident
Prince George's County worker hit by Mustang, pinned to guardrail
There was a devastating collision in Maryland on Wednesday: a Mustang GT swerved onto the shoulder as it made a slight turn. Prior to striking a Public Works truck, it hit a county employee.
Bay Bridge crash occurred after momentary lapse of attention by truck driver
A truck driver on his first run in the United States glanced ever so briefly away from the road while approaching the Bay Bridge July 19, leading to a crash that sent a 24-year-old woman and her car into the Chesapeake Bay.
Roger Herrin pays back $500,000 in insurance money in quarters
An Illinois man who's outraged that he has to pay back $500,000 in insurance money he collected after his teenage son died in a crash went as far as to pay the entire amount back in four tons of quarters.
Interstate 95 north closed due to crash near Fredericksburg
Several northbound lanes of Interstate 95 near Fredericksburg were shut down Thursday morning after a crash.
George Zimmerman saves car crash victim in Sanford, police say
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Bay Bridge crash sends car into bayComment
A three-car crash sent one vehicle over the Bay Bridge Friday evening. The driver was taken to Shock Trauma with critical but non-life threatening injuries.
Beltway inner loop closed at Ritchie Marlboro RoadComment
Three people were injured Thursday morning in a crash that closed the inner loop of the Beltway in Prince George's County, officials say.
Jahbari Jawon Howe dies after being hit by SUVComment
Jahbari Jawon Howe was riding his bike on Woodmore North Boulevard near Forest Chapel Lane at about 7:30 p.m. Sunday when he was hit. He died from his injuries on Tuesday.
I-95 fatal accident under investigation, leads to fatalityComment
A tractor-trailer and two cars were involved in a major crash on southbound I-95 that killed one person and backed up traffic for miles.
Geoff Casey in critical condition after car crashComment
Geoff Casey, the principal of Shady Side Elementary School and a longtime member of the Anne Arundel County school community, was severely injured in a three-car crash Monday.
Roy V. Tjongarero killed in Rockville crashComment
A 29-year-old Silver Spring man was killed overnight in a violent crash on Veirs Mill Road in Rockville, police say.
Tiara Nichelle Jackson: Police identify woman killed on Capital Beltway last weekComment
Several days after a gruesome crash that disfigured and killed a woman on the Capital Beltway last week, authorities have identified the woman as Tiara Nichelle Jackson, 22, of Clinton, Maryland.
SUV drives through Lanham Wendy'sComment
An adult male operating a burgundy SUV lost control and drove into a Wendy's restaurant in Lanham, MD.
Erick Meekins, highway worker, killed in Maryland accidentComment
Howard County police are identifying a highway worker who was struck and killed while closing a lane of traffic.
Anne Arundel crash likely caused by officer's illegal U-turnComment
Two children were critically injured Saturday afternoon in Anne Arundel County in a crash involving a Howard County Police officer.
John Malvar, Washington-Lee student, killed while skateboardingComment
Hundreds came to Washington-Lee High School in Arlington Wednesday night for a candlelight vigil honoring a student who died in a skateboarding accident Tuesday. Many shared memories of 18-year-old John Malvar, who was just two weeks away from graduating.
MPD officers injured in crashComment
A crash involving two MPD officers sent three people to the hospital Thursday. One officer was trapped in his vehicle.
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Courtyard Little Rock West
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A Presidential meeting in Arkansas
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I booked a room on the web handled by Hotelopia. When getting to the hotel for checking in there was no room available, the hotel staff claimed that there had been some rooms 'out of service'. They had relocated us to another hotel further away from the city to a room without a daylight window in the basement, that did not like. Trying to contact the Hotelopia and get a refund was unsuccessful so we had to accept the other hotel.
It is very strange that from one evening to the afternoon the other day that rooms just no longer are avaliable.
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Parish power customers can get bill extensions
Published: Sunday, October 2, 2005 at 6:01 a.m.
Last Modified: Saturday, October 1, 2005 at 11:50 p.m.
HOUMA -- Terrebonne Parish residents impacted by Hurricane Rita can request extra time to pay their parish electric- or gas-service bills.
Additionally, bayou-community residents moving to Houma wont have to pay a new electricity deposit.
Parish President Don Schwab issued an executive order Wednesday suspending some of the parishs utility-collection laws. The action allows parish staff to handle customers problems on a case-by-case basis.
Some of the options available are extending the deadline for current or already delinquent bills or waving new customer deposits, installation fees, interruption fees and penalties, Schwab said.
The parish Customer Service Division, at 873-6465, will take such requests. The office is located on the ground floor of the Government Tower, 8026 Main St., in Houma.
The parish understands that payments may need to be deferred because some people have lost their income, said Ed Lawson, parish customer-service manager.
"We had people who never missed a payment before miss this one because the income has been interrupted," he said. "They showed us a letter from their bosses saying how the business was impacted."
While many city of Houma power customers werent flooded by Rita, Lawson said hes noticed several bayou-community residents moving into Houma. The parish presidents order means those individuals will not have to pay an installation or deposit fee when they request a new service.
If a customer wants an extension or the fee waived, Lawson said parish staff would check to make sure the customer lives an area impacted by the storm or has some other legitimate reason. Unfortunately, there are people not affected that try to take advantage of the situation and not pay their bills, he said.
State law allows the parish president to suspend certain laws in a state of an emergency if the laws would hinder coping with that emergency.
The utility-collection laws will be suspended until Oct. 28. Schwab has the option of ordering another suspension at that time.
While this executive order only is for Terrebonne Parish utility customers, officials from the other two power companies serving the parish have also pledged to work with people hurt by the storm. Entergy and SLECA customers that need assistance with bills should call the local offices. SLECA can be reached at 876-6880. Entergys contact number is (800) 368-3749.
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I call BS
Submitted by Michael Nystrom on Fri, 02/01/2013 - 17:36. Permalink
Ha ha ha ha ha.
But I think I get the joke.
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Ha ha ha ha ha.
But I think I get the joke.
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Not to be confused with Brad Bird's personal, long-in-development passion project on the San Francisco earthquake 1906, the Mission: Impossible – Ghost Procotol and The Incredibles director has jumped on to direct a secret project from Damon Lindelof, LOST showrunner and Prometheus co-writer. [Deadline]
Disney has set the director on the project that was first revealed nearly a year ago. The original seven-figure deal was for Lindelof to write and produce an "an original large-scale science fiction feature film" that appeals to family audiences. There are no plot details for the film currently titled 1952, but he will be co-writing the project with Jeff Jensen.
Bird's jump from animation to live-action was insanely successful on almost every level, with Ghotocol being the highest grosser in the series and a big critical hit. I was so impressed by the film, and specifically Bird's direction, that it made my personal top films of the year list. With Disney looking to gear up production next year for the film, hopefully more details will be unveiled soon for this tight-lipped project.
Are you happy that Bird is staying in the live-action realm?
Every week we dive into the cream of the crop when it comes to home releases, including Blu-ray and DVDs, as well as recommended deals of the week. Check out our rundown below and return every Tuesday for the best (or most interesting) films one can take home. Note that if you're looking to support […]
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new bird species, zosterops somadikartai or togian white-eye, in the togian islands, gulf of tomini, central sulawesi province. courtesy ofwww.cryptomundo.com/.
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