text:
Category: Short Films
Chiller Launches "Killer Shorts" Film Contest
Chiller begins a search for the next horror film maven with the launch of 'Killer Shorts', a contest that asks collegiate level aspiring directors to submit an original 2-3 minute short horror film.
'Love Games,' 'The Labyrinth' Top 2014 HAFF Awards
Winners at the 17th edition of the Holland Animation Film Festival include Love Games by Yumi Joung, Le Labyrinthe (The Labyrinth) by Mathieu Labaye, and The Fake by Sangho Yeon.
IdeasTap Announces Short Film Graduate Award
U.K. creative network IdeasTap teams with the British Academy of Film and Television to give 12 film graduates the chance to benefit from a tiered program of support designed to help them get a foot in the door.
Annecy Festival Announces Short Film Selections
Festival artistic director Marcel Jean and the team from the Films & Program Planning department reveal the short film selections for the 2014 Annecy International Animation Film Festival, with 176 films competing for the Cristal award.
LA Shorts Fest
The 18th Annual LA Shorts Fest is accepting film submissions. Academy of Motion Picture Arts & Sciences accredited. We are the only film festival with seven award categories recognized by the Academy. In the past, 44 films have received Oscar nominations with 13 winning the coveted Oscar statue. The Festival annually attracts more than 7,000 moviegoers, filmmakers and entertainment professionals looking for the hottest new talent.
Submit online www.LAshortsFest.com
Voting Opens for 2013 Ursa Major Awards
Voting is now open for the 2013 Ursa Major Awards for the Best Anthropomorphic Literature and Arts of the 2013 calendar year.
Oscar Winner Chris Landreth Unveils Fine Art Auction
Two recent works of art by Oscar-winning filmmaker and animator Chris Landreth are up for auction through Toronto-based Consignor Canadian Fine Art.
Ottawa International Animation Festival Issues Call For Entries
The 2014 Ottawa International Animation Festival, taking place this year September 17-21, announces its worldwide call for entries.
Hornet Directors Headed to Annecy 2014
Five short films from directors at award-winning mixed media production company Hornet Inc. are set to screen at Annecy.
Annecy Festival Unveils 2014 Poster
'Little Freak' Wins International HAFFTube Competition
Edwin Schapp's short film about a disfigured boy who performs as a freak in a circus, Little Freak, is the winner of the international web competition HAFFTube.
ITFS Announces 2014 Animation Production Day Program
Thirty-four animation projects from 10 countries -- including 14 series and 14 feature films -- are selected to participate in this year's Animation Production Day.
DreamWorks Animation Releases New Short, 'Almost Home'
20th Century Fox and DreamWorks Animation release a brand new short film, Almost Home, in anticipation of the studio's upcoming feature, Home.
NFB Launches StopMo Studio App for iPad
The NFB launches StopMo Studio, a redesigned stop-motion animation application for iPad that offers casual and experienced users a richer and easier creative experience.
Kaleidoscope to Take 'On Angel Wings' To MIP-TV
Ahead of MIP-TV, Kaleidoscope Film Distribution acquires worldwide rights to The Illuminated Film Company's On Angel Wings, a 30-minute animated special based on the book by Michael Morpurgo.
Caleb Wood's Plumb
TIFF Announces 'Pink Panther' 50th Anniversary Showcase
TIFF Kids International Film Festival announces short films for small cinephiles with 14 programs including a collection of newly restored shorts celebrating The Pink Panther 50th Anniversary.
Leftchannel's Show Open for Motion 2013 Announced SXSW Finalist
Leftchannel announces their Motion 2013 show open has been selected as a Finalist at SXSW's Film Design Awards.
'They Both Explode' Now Streaming on Vimeo
Matthew Stephenson's short hallucinatory tale of a puckish heron and a frog with inviting eyes, They Both Explode, is now available for free streaming on Vimeo.
'Peppa Pig,' 'Gumball' Top 2014 British Animation Awards
Morwenna Banks, Peppa Pig, BBC Olympics, The Amazing World of Gumball and an ad for Talk Talk are among the winners at the tenth British Animation Awards held Friday, March 7th, at the BFI Southbank.
th1ng Director Sylvain Chomet Creates New 'Simpsons' Couch Gag
Director/animator Sylvain Chomet receives a personal request from Simpsons creator Matt Groening to create his own take on the "couch gag" that culminates each week's opening credits.
Mirada Creates 'Dark Horse' World for Katy Perry
Katy Perry's latest music video for the hip hop-infused #1 hit single "Dark Horse" is a bold, Egyptian-themed cinematic epic created by storytelling studio Mirada.
The Chaperone
The Brothers McLeod Release '365' Short on Vimeo
The BAFTA and Webby award-winning Brothers McLeod release 365, a short film made up of one second a day of animation that "charts the comings and goings of the year, real and imagined."


text:
Terms & Conditions.
Price matching does not apply to this or any promotion. Offer is valid through 4/1/15 at 11:59 pm PST. May not be combined with any other offer/discount (unless specified), including invitation credits, promotional gift cards and/or special discount links. Discount applied upon checkout. Log in to your account to see your savings.
Raise a glass to health and prosperity with this pack of four Happy Tumbler Glasses. In clear glass with frosted etchings, this set of four is a cheerful accompaniment to seasonal cocktails. And presented in beautiful packaging, it's a gift that fuses art and domesticity.
This product has no reviews yet. Be the first to review this product. Write a review
Sign Up & Enjoy 20% Off*

subset: commoncrawl


text:
On the 400th anniversary of the Romanovs, Russia's dynasty of tsars, explore the often grave and sometimes amusing history of Moscow's fortified city centre.
Explore the marble floors and mosaics of the city's Metro stations, buy a matryoshka doll souvenir and visit the beautiful Red Square and its iconic centerpiece, St Basil's Cathedral.
Hunt for the perfect souvenir and soak up the scene while shopping for local wares.
Go behind the scenes at Star City and meet Colonel Sergey Volkov, a cosmonaut who has spent more than a year of his life in space.
A trip to Star City, the formerly closed-off cosmonaut training centre on the outskirts of Moscow, is a journey through the past, present and future of space exploration.
In a city where anything is possible, we meet an artist who spent 20 years underground and get an exclusive peak behind the scenes of the Bolshoi ballet.
The capital is a city of romance and revolution, and living here means a deep immersion in the mysteries of the Russian soul.
The Best Of Travel
We asked Mario Batali, Richard Branson and others to share one recent experience that reminded them why they love the world. Here's what they told us.
Everyone travels for a different reason: the heart-warming people, the breathtaking sights, the incredible flavours… What inspires you? Take the quiz to find out!
Think you're a geography expert? Test your knowledge with BBC Travel's Geoguessr – the game that proves how well you know the world!
Go beyond Dubrovnik to find former pirate settlements, marble-rich lands, a wine region worth hiking and secret swimming holes worth exploring.
Where do foreigners find friendly locals, career opportunities and contentment? These five places ranked high in a recent survey.
Hollywood's hottest filmmakers are flocking to shoot on this rugged, windswept Scottish isle, making a cinematic tour of the area, well, epic.
One of the few of its kind, the narrow gauge railway loops travellers through verdant jungles, over canyon-spanning steel bridges and along the island's rocky coast.
When Tal Abbady first visited the Sri Lankan town of Hikkaduwa, it was reeling from the devastating Boxing Day tsunami. This year she returned to see how it has changed.
When Marcia DeSanctis set off on a travel writing assignment through France, she not only found a new love - but remembered why you should never travel with anyone else.


text:
404 Error. Page Not Found
Click Here to return to the home page.
Not finding what you're looking for? Below are vehicles that may interest you.
2009 GT3 Cup Car
Exterior: white / Interior: black
Description: 2009 Rolex GT3 Cup car - Factory Grand-Am spec car. Pro race history with TRG and Alliance Autosport. 3.8L engine good leak down approx. 20 hrs. Three dash adjustable engine maps (race hot yellow) RSR exhaust system (headers and muffler) Dyno Cup sequential gearbox approx. 10 hrs. Cup S carbon/kevlar front end with spare pair of fenders and bumper included. Wider rear fenders. Cockpit adjustable bladed sway bars front and rear. Brembo GT endurance brake kit F/R calipers with floating discs and…
view more »
1974 Porsche 914
Exterior: Pastel Blue / Interior: Black
Description: Not yet ready for sale. Due to the high demand for 914's we just wanted to let you know what we have going through our service and reconditioning in order to bring this car up to our high standards!…
view more »
Exterior: / Interior:
Description: …
view more »
1984 Porsche 911
Exterior: Guards Red / Interior: Black
Description: Traditional Guards Red with Black leather. Never smoked in. Front and rear factory spoilers. All books and great service records come with the car. It has a recent top end rebuilt with documents factory Fuchs cruise power seats sunroof tools jack and pump. This is a very collectible car that is ready to be driven daily. Call now!…
view more »


text:
from The Open University
Alternatively you can skip the navigation by pressing 'Enter'.
Health, Sports & Psychology menu item
Childhood & Youth
Education menu item
History & The Arts menu item
Languages menu item
Money & Management menu item
Nature & Environment menu item
The Environment
Science, Maths & Technology menu item
Engineering and Technology
People, Politics & Law menu item
TV, Radio & Events menu item
Coming up
A History of Ideas - Max Weber and the Protestant EthicWednesday, 1st April 2015 12:04 - BBC Radio 4Historian, Justin Champion discusses the founder of sociology, Max Weber, who drilled in the value of hard work into... Watch now: OU on the BBC: A History of Ideas - Max Weber and the Protestant Ethic
Thinking Allowed: Citizenship ceremonies and family tiesWednesday, 1st April 2015 16:00 - BBC Radio 4
Joseph Fiennes on Romeo & JulietThursday, 2nd April 2015 20:00 - Sky Arts 1 HD
Thinking Allowed: Citizenship ceremonies and family tiesMonday, 6th April 2015 00:15 - BBC Radio 4
Catch up
A History of Ideas - Aristotle on flourishingAvailable until Thursday, 31st March 2016 09:00In this episode of A History of Ideas, philosopher Jules Evans wants to prove there's been a revival of Aristotle's... Watch now: OU on the BBC: A History of Ideas - Aristotle on flourishing
A History of Ideas - How do I live a good life?Available until Wednesday, 30th March 2016 14:15
Timewatch: StonehengeAvailable until Friday, 24th April 2015 11:00
The Bottom Line - Corporate scandalAvailable until Saturday, 26th March 2016 14:15
Get Started menu item
Welcome to OpenLearn
Get the most out of OpenLearn - Sign in
OpenLearn is the home of free learning from the UK's largest university, The Open University.
We have over 600 free courses available for you to study right now. More about this site
Inspire me
Can I take a feed of OpenLearn content?RSS feeds are incredibly useful things - and with OpenLearn, you can help yourself to as much, or... Read more: Can I take a feed of OpenLearn content?
Take the photographic memory testCan you capture scenes just by looking at them? Find out with our photographic memory test. Launch now: Take the photographic memory test
Free courses
The business of footballWelcome to this free new OpenLearn course produced by The Open University working in partnership... Try: The business of football now
Succeed with maths – Part 1[BETA] If you feel that maths is a mystery that you want to unravel then this short 8-week course... Try: Succeed with maths – Part 1 now
Become an OU student
Learning to learnTry our free course and get the most out of all our free courses Try: Learning to learn now
An overview of active galaxies
Active galaxies provide a prime example of high energy processes operating in the...
Active galaxies provide a prime example of high energy processes operating in the Universe. This unit gives an overview of active galaxies, including the supermassive black holes that power the engines at their centres, and the emission processes by which we detect and study them. It also gives practice in mathematical techniques for analysing data and theoretical models.
By the end of this unit you should be able to:
- recognise the terminology which is used to describe the properties and behaviour of active galactic nuclei (AGN);
- manipulate numbers, algebraic symbols and mathematical functions in equations.
- Duration 15 hours
- Updated Tuesday 19th April 2011
- Advanced level
- Posted under Physics and Astronomy
- Current section: Introduction
- Learning outcomes
- 1 Meet your first active galactic nuclei
- 2 Black holes: a reminder
- 3 AGN reside at the centres of galaxies
- 4 Black holes at the centres of ordinary galaxies
- 5 Distances in extragalactic astronomy
- 6 The key questions
- 7 Continuum emission processes
- 7.1 Blackbody radiation
- 7.2 Free-free radiation
- 7.3 Polarization of electromagnetic radiation
- 7.4 Faraday depolarization
- 7.5 Emission from spiralling electrons: synchrotron radiation
- 7.6 Producing synchroton radiation in a laboratory
- 7.7 Radiation detection
- 7.8 Example 2 and questions
- 7.9 Compton scattering
- 8 Basic properties and historical perspective
- 9 Summary
- Appendix
- Acknowledgements
An overview of active galaxies
This unit begins by studying evidence leading to our basic hypothesis that active galactic nuclei (AGN) are accreting, supermassive black holes. It also covers some physics of radiation which you will need to be able to interpret the observed emission of AGN, and includes an examination of AGN.
You will be studying a young subject and there are fundamental issues which are still being vigorously debated by the experts and are subject to current research activity. Consequently, it is not possible to give clear definitive explanations of all aspects of the subject.
You may already have become accustomed to reading unfamiliar words and phrases. In this unit, you will not only encounter new and specialised vocabulary, you will meet ideas which are currently being shaped and tested. Do not be dismayed if you fail to immediately grasp the underlying principles behind some of the material you will read: it is possible no-one has yet elucidated them!
This unit is from our archive and is an adapted extract from The energetic universe (S381) which is no longer taught by The Open University. If you want to study formally with us, you may wish to explore other courses we offer in this subject area [Tip: hold Ctrl and click a link to open it in a new tab. (Hide tip)] .
Archive content
This is an extract from an Open University course which is no longer available to new students. If you found this interesting you could explore more free Physics and Astronomy course units or view the range of currently available OU Physics and Astronomy courses.
About this site
OpenLearn: free learning from The Open University


text:
What color to paint wood front door on red brick house?
Hi - We just bought a gorgeous front wood door from a house that was going to be torn down. My husband just installed it and it looks GREAT...but, I cannot decide on a color to paint it.
Right now, it came to us painted as a blue-green color. It doesn't look good with our dark red brick house. The house is cottage style, 1 story, 1400 ft., built in 1947.
I think I'm going to do the door "trim" in a medium grey color, as well as the other trim on the house, windows, etc.
Any suggestions for color for front door!?? Have any pictures you'd like to share? Thanks!
When we bought this house, it has the standard red brick/white trim/black door look. I want to get away from that, because the white trim just looks "dated" on this house.
Any suggestions would be greatly appreciated. I'm stuck in indecision!
Our 1960's brick ranch front door is black, along with the shutters, but the trim is almond. We bought a nice Anderson storm door in almond. Maybe a little boring, but it works.
I like the idea of grey trim! I'd maybe go with a smokier grey door then. Or a maroon would be pretty.
Using DHs work historic work building for inspiration, I've decided to go with....
- Red Brick house (this color stays! LOL)
- All trim Medium-dark slight bluish gray. (not institutional looking). Including window molding, door trim, eaves, etc..
- Sandy-beige, deep warm cream color for door.
Now, I've just got to FIND the above mentioned door color.
If anyone here knows what I "mean" by the above description, and a good name and brand of paint color, please let me know!
Thank you very much! And thanks for the suggestions.


text:
A low fat cheese curd product including an unripened cheese curd in contact with whey solution which has calcium dissolved therein, said curd having a fat content of about 0.1-3% by weight, a pH of about 4.7-5.5 and a calcium to protein ratio less than conventional skim milk curd.
1. A low fat cheese curd product, comprising:
(a) an unripened enzyme clotted cheese curd formed from a starting skim milk, said curd being in contact with whey solution which has calcium dissolved therein and said curd having a fat content of about 0.1-0.3% by weight and a pH between 4.7 and 5.5,
(b) about 45-65% by weight water in said curd;
(c) a salt content of said curd of about 1-3% by weight;
(d) a milk protein content of said curd of about 32-55% by weight; and
(e) a calcium to protein ratio of said curd less than conventional skim milk curd.
2. The low fat cheese curd product as defined in claim 1 further including a stabilizer selected from the group consisting of gelatin, carrageenan, microcrystalline cellulose, carboxymethyl cellulose and mixtures thereof.
3. The low fat cheese curd product as defined in claim 2 wherein said stabilizer is present in an amount of about 0.6-1.0% by weight.
4. A low fat cheese curd product, comprising:
(a) an enzyme clotted cheese curd in contact with whey solution having calcium dissolved therein, said curd formed from a starting skim milk, said curd including casein micelles with a portion of its calcium removed such that concentration of the calcium in said curd is less than in conventional skim milk curd, and said curd having a fat content less than about 0.3% by weight and a pH between 4.7 and 5.5.
(b) about 45-65% by weight water in said curd;
(c) a salt content of said curd of less than about 3%; and
(d) a milk protein content of said curd of about 32-55% by weight.
5. The low fat cheese and as defined in claim 4 further including a stabilizer dispersed within said curd.
6. The low fat cheese curd as defined in claim 5 wherein said stabilizer is selected from the group consisting of gelatin, carrageenan, microcrystalline cellulose, carboxymethyl cellulose and mixtures thereof.
7. The low fat cheese curd as defined in claim 6 wherein said stabilizer has a content of about 0.6-1.0% by weight.
This is a continuation of application Ser. No. 08/250,336 filed May 27, 1994, now U.S. Pat. No. 5,395,630, which is a continuation of Ser. No. 08/067,445 filed on May 27, 1993, now abandoned, which is a continuation of Ser. No. 07/877,953 filed on Apr. 30, 1992, now U.S. Pat. No. 5,225,220, which is a continuation of Ser. No. 07/522,203 filed on May 11, 1990 (abandoned).
The present invention is related generally to a method and article of manufacture of low fat, low cholesterol and low calorie process cheese products. More particularly, the invention is concerned with a method of manufacturing various low fat, low cholesterol and low calorie real process cheeses, such as Process American, Process Mozzarella and Provolone. Such process cheeses exhibit the appropriate functionality in terms of melting, stretching, slicing and shredding, as well as having good taste associated with typical higher fat process cheeses.
The general public has become increasingly aware of the need to control the intake of fats and cholesterol in their diets. Dairy products, particularly cheese products are regarded as a significant source of saturated fats and cholesterol. Medical studies have concluded that human consumption of such fats and cholesterol should be limited in order to avoid such maladies as coronary heart disease. The general recommendation has thus been to greatly reduce and even eliminate consumption of cheese which is a concentrated source of such detrimental, unhealthy fats and cholesterol. This recommendation is rapidly becoming accepted by the public and is resulting in substantial decrease in the consumption of cheese food products. Substantial efforts have been mounted over about the past ten years to discover a method and article of manufacture of low fat, low cholesterol cheese generally having the flavor and texture of normal cheese. It has been determined that the presence of fat is important in obtaining the right body and texture of the finished cheese, and the fat also has an important role in the flavor of the cheese product. All of these features affect consumer acceptability of the product. As stated by the cheese expert Kosikowski in his textbook on cheesemaking, Cheese and Fermented Milk Foods, F. V. Kosikowski and Associates, Brooktondale, N.Y., 1978 2nd ed.:
In this diet and calorie conscious era, skim milk cheddar cheese would appear to be destined for greater popularity, but the fact is that the cheese has no appetizing characteristics. It is without much cheese flavor and body texture is usually as hard as rock. Rapid drying out of the cheese during cooking is a characteristic feature, despite the normal low cooking temperatures of 31� C. (Kosikowski, p. 242)
Imitation cheeses have been regarded as an inferior food because such cheeses do not use natural milk, instead using casein derived from milk proteins obtained by chemical processing. In addition, imitation cheese includes numerous chemicals and additives which make the labelled contents less appealing to the health-conscious consumer. Recently the United Dairy Association awarded the "Real" seal to dairy products containing natural milk ingredients. The consumer correlates the "Real" seal with high quality which has an important effect on the marketability of imitation cheeses.
Process cheeses typically contain an oil phase consisting of fats and oil soluble proteins and minerals. The two phases are not naturally compatible and thus in order to produce a quality product, the manufacturing process requires modification by surface active proteins. Surface active proteins are generally soluble in both the oil and water phases. One end region of the casein protein contains calcium phosphate groups and carries essentially all of the protein charge, while the other end is organic and non polar in nature. The phosphate end is water soluble while the organic end is fat soluble. It is generally believed this feature gives these proteins their emulsifying properties. The protein/fat ratio of process cheese is thus quite important in determining proper processing conditions to achieve the desired texture of the finished product. Emulsifying proteins are not very soluble in water, tending to clump and form grainy deposits. Therefore, fat free process cheeses are normally grainy and hard in texture. This can be compared to high fat process cheeses in which one end of the protein will dissolve in the fat while the other end will dissolve in the water, resulting in a homogeneous product. In low fat cheese there is not enough fat to accommodate all the proteins. The excess proteins will then separate into grainy or chalky water phase deposits. It is also very difficult to impart desirable cheese flavors in a conventional fat free process because of the absence of fats and because the fats are still the major source of flavor in fat containing cheeses.
Another difficulty in the prior art is the poor melting characteristics of conventional low fat cheeses. Typically, such low fat cheeses are prepared from curds having a pH in excess of 5.5. Such curd has poor melting properties, usually melts at higher temperatures and results in a heavy product which melts with difficulty and cannot be pumped very well. These problems are believed to derive at least in part from the presence of excessive calcium.
It is therefore an object of the invention to provide an improved method and article of manufacture of low fat process cheese.
It is another object of the invention to provide a novel product and method of manufacture of process cheese substantially free of fat and cholesterol and low in calories.
It is an additional object of the invention to provide an improved method of manufacture and product of low fat process cheese having the texture and flavor of typical fat containing process cheese.
It is yet another object of the invention to provide a novel method of manufacture and product of manufacture of low fat process cheese using carrageenan.
It is still an additional object of the invention to provide an improved low fat process cheese product manufactured using selected varieties of cheese flavorants and carrageenans with the starting material of low fat cheese.
It is a further object of the invention to provide a novel method of manufacture and product using one or more protein stabilizers to vary texture and flavor of process cheeses.
It is yet an additional object to prepare low fat, low calcium process cheese having superior melting properties.
Additional objects and advantages are set forth in the Detailed Description and Examples of U.S. Pat. No. 5,080,913, incorporated by reference herein in its entirety.
In accordance with one form of this invention, low fat cheese useful as a starting product for the process cheese inventions is described in the above described companion application on "Low Fat, Low Cholesterol Cheese" filed contemporaneously with this application. Such a method of manufacture for low fat cheddar cheese involves, for example, using a basic starting liquid milk standardized to a low fat content in the range of roughly 0-0.3% and most preferably about 0.01-0.1%, depending on the type of cheese being manufactured. Typically a commercially available skim milk was used although non-dairy solutions can also be used as the starting liquid milk.
In the most preferred embodiment carrageenan is a useful component for processing the milk to obtain the end product low fat, low cholesterol cheese. Carrageenan is a group of galactan polysaccharides extracted from red algae and has an ester content of about 20% or more. Carrageenan is generally a mixture of several polysaccharides, but primarily consists of three components, kappa, lambda, and iota. The amounts of each of these components or phases varies with the source.
In general, the kappa carrageenan phase contains over 34% of 3, 6-anhydro-D-galactose (3, 6-AG) and 25% ester sulfate by weight. A 1.5% by weight concentration in water at 75� C., exhibits a viscosity of roughly 50 mPa. Upon cooling a water solution of carrageenan will gel at a temperature of from about 45� to 65� C., with the gelling temperature and gel firmness depending upon the quantity and types of metallic ions, for example, K+, Ca++ and NH4+, which are present in the solution.
Typically, the lambda carrageenan phase contains approximately 35 wt. % ester sulfate but includes no 3,6-AG. The lambda phase forms a free-flowing solution in water, and lambda carrageenan is a non-gelling entity. The lambda carrageenan phase produces the highest water viscosities. Thus, for a 2.0 wt. % concentration of lambda carrageenan in water viscosities are in excess of 600 mPa.
The iota carrageenan phase contains approximately 30% 3,6-AG and 32 wt. % ester sulfate and upon cooling and in the presence of gel-inducing cations, such as Ca++, Mg++ and K+, the iota carrageenan can form elastic, syneresis-free, thermally-reversible gels at concentrations as low as 0.3 wt. %
In the conventional manner, the carrageenan fractions described above shall be hereafter referred to as carrageenan, with the understanding that reference, for example, to one of the major carrageenan phases does not preclude the presence of at least some of the other two phases, as well as precursors of all the phases.
In an aspect of the invention, carrageenans are used to. controllably react with milk casein. Without limitation and without requiring such actual functionality in the claims, it is believed that at certain locations on the surface of the casein micelle there are concentrations of positive charges which can react strongly with the negative charges of the carrageenan. Such a reaction can form a strong matrix responsible for suspending milk casein and decreasing shrinkage of the curd. Irregardless of the precise chemical functionality it has been found from experimentation that the carrageenan allows processing of the cheese curd to proceed in an advantageous manner and achieve a low fat cheese with taste and texture quite similar to typical fat containing cheeses.
The liquid milk used in preparing one form of low fat cheese starting material for process cheese manufacture is preferably pasteurized at a temperature between about 160�-180� F., and then cooled to about 85�-95� F. The liquid milk is mixed with a stabilizer material, such as, for example, carrageenan with the ratio of kappa to iota carrageenans adjusted. The carrageenan can also be mixed with dry skim milk and even dried whey and then dissolved in water or a volume of liquid milk to obtain the desired liquid milk mixture. In another form of the invention the carrageenan can be added to the milk before, rather than after, pasteurization and still achieve the desirable end product cheese. The amount of carrageenan is preferably less than about 0.1-0.2% by weight since further amounts have no additional beneficial effect. Most preferably the carrageenan is less than about 0.06% by weight.
After the carrageenan has been completely dissolved in the milk solution, a cheese formulation solution is prepared by adding the following preferred cheese cultures to the milk/carrageenan solution: Streptococcus lactis, Streptococcus cremoris, Streptococcus thermophilus, Lactobacillus helveticus, Lactobacillus bulgaricus, and Lactobacillus casei. After adding these cheese cultures, the resulting cheese formulation solution is stirred. This most preferred group of cheese cultures was found to provide good acid production and flavor development along with good texture improvement. This cheese culture group also enhances flavor development during ripening or maturing of the low fat cheese and also removes bitterness normally present in low fat cheeses produced by different methods. This cheese culture will drop the pH to about 5.0 which assists in breaking down the cheese curd for the essential steps of melting and processing of the cheese and for achieving the final desired characteristic for the process cheese product.
In another form of the invention, only selected suitable ones of the bacteria cultures are used in preparing the starting low fat cheese for manufacturing the process cheese. The most preferred combination includes at least Lactobacillus casei and also at least one of Streptococcus cremoris, lactis or thermophilus. Alternately, one can also include Lactobacillus helveticus or bulgaricus in addition to Lactobacillus casei. In the case of mozzarella cheese one can choose to use only Streptococcus thermophilus and Lactobacillus bulgaricus. These various suitable cultures enable development of proper cheese texture, flavor and also remove or mask bitterness.
The cheese formulation solution is kept at temperatures from about 85�-95� F., and slow agitation was provided for about an hour. This processing time allows for solubilization of the carrageenans, enables a desirable reaction to take place between casein and the carrageenan; and slight acid development occurs in the cheese formulation solution (although the pH of the solution of about 6.5 does not change perceptibly). The next step is the addition of approximately 0.01 to 0.02% calcium chloride and rennet (or other conventional clotting enzyme substitute) in the amount of about 2-4 oz. per thousand pounds of milk and then agitation is ceased. The pH is still about 6.5. After about twenty to thirty minutes processing time and/or when the milk is substantially coagulated, the curd is cut in a conventional manner into small sections between about 1/4 to 1/2 inch in both directions. This step increases the surface area of the curd, enhancing whey expulsion and improving heat distribution.
The curd is then left without stirring for about fifteen minutes, and the curd is stirred slowly with the temperature raised gradually to between about 100�-116� F. Stirring at this high temperature continued until a preferred, preselected pH range of the curd is reached, about 4.7-5.5 and preferably 4.9-5.1. This high temperature of about 100�-116� F., allows enhanced bacterial growth resulting in substantially improved cheese flavor and texture properties and also improved processing conditions for the process cheese. In a most preferred form of the invention, it is desirable to reduce pH below about 5.5 in order to dissolve the calcium associated with casein micelles and to enhance melting of skim milk cheese. The resulting cheese product generally tends to have good functionality and the appropriate characteristics necessary to achieve a good quality finished process cheese product.
Dry salt is added to the cheese curd product in the amount of about one to three percent of the curd weight, and then the product is hooped and pressed.
In another form of the invention dairy flavors can be added initially to the liquid milk, before or after pasteurization, but before further processing. The addition of such flavor additives at such an early stage in cheese manufacture leads to unexpected enhanced flavor development in the end product.
As mentioned hereinbefore, various ratios of kappa to iota carrageenan can be used to produce a low fat cheese. Such additions can also be made before and/or after pasteurization. The carrageenan can thus act as a fat replacement, allowing the manufacturing process to proceed as if normal cheese were being produced (as characterized in terms of cutting, cooking and pressing). The carrageenan also restores moisture during pressing and controls the body firmness during ripening.
In another embodiment of the invention, the carrageenan can be left out altogether as long as a suitable bacterial culture is utilized. The carrageenan functions in part to control the texture of the low fat cheese prepared as a starting material for the preparstion of process cheese. Therefore, since the texture of the starting material is not of primary importance in manufacturing process cheese, carrageenan can be used in the additional stages of manufacture of process cheese to produce the desired process cheese texture and moisture content. In addition, as described hereinbefore, the suitable bacterial culture need not include all six of the preferred species, but can include a lesser number of select cultures.
In addition to the previously described methods of manufacturing the basic starting material of low fat cheese, one can use the method described in the copending incorporated application in which water washing of the curd controls the pH. However, in the preferred embodiment bacterial action in the liquid milk and production of lactic acid cause reduction of the pH to a value less than about 5.5, and preferably 5.0. If the pH is much more than 5.5, the melting point is increased and takes longer to melt. The resulting product is quite viscous or heavy which causes problems in pumping the process cheese product. Generally a higher pH results in retention of greater calcium, leading to the above cited problems. At the lower pH (less than about 5.5), the calcium in the casein can be more easily dissolved into the solution and then drained off during the steps of removing the whey. The resulting low fat cheese will exhibit improved melting and emulsifying properties during the steps of cooking the starting low fat cheese which is used in the manufacture of process cheese. This present method of removing the calcium does not therefore require the addition of phosphates or citrates which are normally used to tie up the calcium (but which addition would adversely affect enzymatic coagulation).
This method of producing low fat cheese at lower pH has the further advantage of providing substantially enhanced growth conditions for the bacterial cultures used to break down the casein and to establish desired cheese flavors. In this method, it is also unnecessary to use carrageenan since texture problems can be alleviated later by using carrageenan during the further steps of manufacturing the process cheese by using the starting low fat cheese material.
In the manufacture of the process cheeses, it is also not necessary to use any of the cheese flavorants when making the starting low fat cheese material. These flavorants can be selectively added as needed during the additional steps of manufacturing the process cheese product.
The starting low fat cheese product prepared in accordance with any of the previously disclosed methods is mixed with emulsifiers and stabilizers and then pumped into a conventional cheese cooker. The starting low fat cheese material is then cooked with direct steam injection until the skim milk cheese is melted. Preferred cheese flavor(s) and starter distillate are added, and the product is cooked to a maximum temperature of about 160� F. The process cheese product can then be packaged in forty pound blocks, and the cheese is placed in a cooler at 35� F. When the internal temperature of the cheese reaches about 35�-40� F., the cheese is ready for further processing, i.e., shredding and cutting.
In another form of this invention, the melted cheese mass can be pumped into an individually wrapped process cheese slice machine to make individually wrapped slices or naked slices or extruded into various shapes.
The following nonlimiting examples illustrate preparation of a range of different low fat process cheeses. The basic inventions can however be practiced by one of ordinary skill in the art to manufacture any selected type of common process cheese by using the appropriate knowledge for making typical fat containing cheeses but using the teachings herein of the components and methods set forth in the specification and Examples, as modified to achieve the selected cheese flavor and texture but without substantial fat content.
Six thousand pounds of fat free, cholesterol free, low calorie process cheese product, which has the flavor and texture of full fat American process cheese, was manufactured as follows: in a cheese blender the following were blended, 3,840 lbs. skim milk cheese, 24 lbs. kappa and 12 lbs. iota carrageenan, 6 lbs. guar gum, 6 lbs. xanthan gum, 141.6 lbs. sodium citrate, 12 lbs. sorbic acid, 2.4 lbs. of a conventional flavor enhancer, 318 lbs. whey solids, 1.8 lbs. annoto color and 1140 lbs. water. Ingredients were drawn into a 400 lbs. size direct steam injection cheese cooker in which the cheese was pasteurized at 160� F. Then, 8.0 lbs. of one of the previously described cheese flavors and 1.2 lbs. starter distillate were added, and the product was pumped into a holding tank and packaged in 40 lb. boxes and cooled to 40� F. The finished product contained approximately 57-58% moisture, about 1% salt, 5.5-5.9 pH, and less than about 1% fat and 0.6-1.0% carrageenan. The product exhibits good cutting, shredding and melting characteristics. In another form of this example the melted cheese was pumped from the holding tank into equipment adapted for making either hot or cold formed cheese singles.
Mozzarella process cheese product was manufactured according to Example 1 with the following modifications: no color was added and conventional mozzarella type cheese flavor was utilized.
Low sodium, fat free, cholesterol free and low calorie process cheese product was manufactured as in Example 1, but sodium citrate was replaced with potassium citrate.
Six thousand pounds of fat free, cholesterol free and low calorie process cheese product was manufactured as follows: 3840 lbs. skim milk cheese (prepared using the method of Example 1 of the copending incorporated patent application), 12 lbs. kappa carrageenan, 6 lbs. iota carrageenan, 60 lbs. sodium citrate, 60 lbs. disodium phosphate, 21 lbs. sodium aluminum phosphate and various gums described in Table 1. By varying the stabilizer type and/or percentage, fat free process cheese products of varying characteristics and properties are obtained. Table 1 summarizes the stabilizers used for Examples 4-7.
TABLE 1______________________________________Example Stabilizer______________________________________4 .2% Gelatin5 .2% Microcrystaline Cellulose6 .2% Carboxymethyl Cellulose7 .1% of each of the above______________________________________
Fat free process cheese products obtained by the process recited in Examples 4-7 were analyzed to determine the constituents and pH of the low fat cheese curd: a fat content of about 0.1-0.3% by weight, a pH between 4.7 and 5.5, a stabilizer of about 0.6-1.0% by weight dispersed within the curd, water from about 45-65% by weight, a salt content of about 1-3% by weight, and a milk protein of about 32-55% by weight.
While the present invention has been described with reference to specific embodiments thereof, it will be understood that numerous modifications may be made by those skilled in the art without actually departing from the scope of the planned invention. Accordingly, modifications and equivalents can be contemplated to fall within the scope of the invention as claimed hereinafter.
Patent Citations
Non-Patent Citations
Referenced by
Legal Events
Original Image


text:
Letters on Occult MeditationPaperback
Free delivery worldwide
Dispatched in 5 business days
When will my order arrive?
- Publisher: Lucis Press Ltd
- Format: Paperback | 375 pages
- Dimensions: 119mm x 188mm x 23mm | 318g
- Publication date: 1 June 1973
- Publication City/Country: London
- Edition: 6, Revised
- Edition statement: 6th Revised edition
- Sales rank: 237,280
Product description
*The books of Alice A. Bailey, written in cooperation with a Tibetan teacher between 1919-1949, constitute a continuation of the Ageless Wisdom--a body of esoteric teaching handed down from ancient times in a form which is always suitable to each period. Intended to precede and condition the coming era, the Alice A. Bailey writings offer an unparalleled spiritual approach to such subjects as the teaching on Shamballa and the Path of spiritual evolution; the spiritual Hierarchy; the new discipleship and training in meditation as a form of service; the teaching on the seven rays and the new psychology of the soul; the teaching on esoteric astrology; and the new world religion, which emphasizes the common thread of truth linking all the major world faiths. *We have a recognised cleavage to be bridged in the world today, usually known as the cleavage between "East and West", but termed more accurately between "Orient and Occident". Behind the differences in culture, tradition, religion, ideology and social customs, however, there is growing interchange of thought and mental understanding. One powerful stimulation to this mental rapport may be in an increasing tendency for the westerner to cultivate the science of meditation long practiced in the East as an essential part of religious and spiritual experience. In this day and age, and as we move on into the mentally oriented age of Aquarius, with increasing numbers of men and women transferring from an emotional to a mental focus, the science of meditation as a mind training technique in concentration and invocation will become increasingly practiced in the West. However, there are deeper and more profound areas of life and consciousness to be penetrated and revealed in meditation. Meditation, in the occult sense, is not only a training technique for the mind, but a means of achieving alignment, union and identification with the soul, with the Christ, and ultimately with "the Father". As distinct from the experience of mystical union, occult meditation establishes a scientific process by which causes set in motion will produce identifiable effects, which can be repeated at will. This is a technique to be mastered by the mind; it involves intense mental activity followed by an absolute stillness, with the ability so to control and order the mind that it engages in action or becomes stilled to "reflection" at will. The first purpose of this form of meditation is the conscious integration of soul and personality, so that the livingness of the soul may impress and influence the quality of the personality life. This draws a man steadily into that centre of consciousness within the planet we call the spiritual Hierarchy, the Kingdom of God; the spiritual Man then assumes control, and the divine potential is unfolded. Since we are dealing in meditation with energy flow which is literally fiery and impersonal, there are pitfalls and dangers to be understood and avoided; these, too, are discussed. And also the colours and sounds corresponding to the various ray energies which, occultly speaking, are vibrations of different frequencies. In looking towards the future, the author predicts the growing influence of the science of meditation, leading eventually to the establishing of schools of meditation under the guidance and instruction of initiated disciples. These schools will be of two kinds: one, preparatory; and the other actually training the student for initiation. The ultimate objective of these comprehensive training schools will be to provide qualified disciples for planetary service. In all training work inspired by Hierarchy the motif is service - the spontaneous effect of soul contact in the selflessly motivated disciple. "The motive may be epitomised in these few words: The sacrifice of the personal self for the good of the One Self. The method may also be shortly put: Wise control of the personality, and discrimination in work and time. The resultant attitude will be: Complete dispassion, and a growing love of the unseen and the real. All this will be consummated through steady application to occult Meditation."
Other people who viewed this bought:
A Treatise on Cosmic Fire
A Treatise on White Magic
USD$24.39 - Save $0.30 (1%) - RRP $24.69
The Light of the Soul
The Soul and Its Mechanism
Treatise on Seven Rays: Esoteric...
Consciousness of the Atom
Other books in this category
The Power of Now
USD$11.15 - Save $3.80 25% off - RRP $14.95
The Gifts of Imperfection
USD$10.47 - Save $8.23 44% off - RRP $18.70
The Secret
USD$17.32 - Save $8.10 31% off - RRP $25.42
The Four Agreements
USD$12.55 - Save $5.39 30% off - RRP $17.94
Reinventing Your Life
USD$12.00 - Save $7.37 38% off - RRP $19.37
The Happiness Project
- Categories:
Author information
*Alice A. Bailey, (1880-1949) From her conservative British background, Alice Bailey's life led her in many directions, but always in one direction--towards the time when through drastic personal experience of many kinds she had acquired a synthesis of outlook and understanding, and an absolute conviction that one divine life pervades and animates the one humanity; that the Plan for humanity requires the cooperation and service of trained and dedicated human beings intelligently informed about world affairs, in collaboration with those who form the spiritual Hierarchy, the inner government of the planet. Her life work became an integral part of this synthesis and this realization. Without in the least losing any of her very human qualities and involvement, her soul took up its commitment to her Master, and her personality provided full cooperation in the field of her accepted service. Basically her work developed as a duality--her discipleship service which included the establishment of an esoteric school; and her initially reluctant agreement to work with the Tibetan, Djwhal Khul, in the writing of a series of books presenting the next phase in the continuity of the Ageless Wisdom teaching for the present and the immediate future. An extract from the Tibetan teacher, written in 1934 briefly explains the intent of these teachings: "The books that I have written are sent out with no claim for their acceptance. They may, or may not, be correct, true and useful. It is for you to ascertain their truth by right practice and by the exercise of the intuition. Neither I nor A.A.B. is the least interested in having them acclaimed as inspired writing, or in having anyone speak of them (with bated breath) as being the work of one of the masters. If they present truth in such a way that it follows sequentially upon that already offered in the world teachings, if the information given raises the aspiration and the will-to-serve from the plane of the emotions to that of the mind (the plane whereon the Masters can be found) then they will have served their purpose. If the teaching conveyed calls forth a response from the illumined mind of the worker in the world, and brings a flashing forth of the intuition, then let that teaching be accepted. But not otherwise. If the statements meet with eventual corroboration, or are deemed true under the test of the Law of Correspondences, then that is well and good. But should this not be so, let not the student accept what is said."
Table of contents
*The Aligning of the Ego with the Personality. The Importance of Meditation. Points Considered when Assigning Occult Meditation. The Use of the Sacred Word in Meditation. The Dangers to be Avoided in Meditation. The Use of Form in Meditation. The Use of Colour and Sound. Access to the Masters via Meditation. Future Schools of Meditation. The Purification of the Vehicles. The Resultant Life of Service. Glossary.


text:
- Release Date: Oct 7, 2005
- Critic Score
- Most active
- Publication
- Most clicked
Fast, fluid and thoroughly absorbing, Virtua Tennis World Tour is not only as essential a purchase as "Lumines," "WipEout," "Ridge Racers" and Co., it's a reason to buy the PSP itself.
AI. Multiplayer is what really makes this game take off, so see if you can track down three friends who own a PSP and a copy of the game. That shouldn't be too hard.
One of the most addictive and fun-going games you'll ever play, and the simple elegance to the gameplay couldn't have fit any better on the PSP.
This is a must-have title on PSP. World Tour shows how to combine sporting simulation with easy arcade style and accessibility. The Roger Federer of tennis games. [PSM2]
Minor quibbles aside, Virtua Tennis World Tour is close to a ten-out-of-ten game on the PSP, and in many respects it deserves top marks for being the best game on the system, and one of our most played games in 25 years of repetitive straining.
The grace and speed of the animation coupled with the near-flawless controls make for a very engaging gameplay experience.
Forget tennis elbow – the only tennis-related injury you'll be complaining of from now on is Virtua Tennis thumb.
Undoubtedly a showpiece for the PSP, Virtua Tennis: World Tour offers something for everyone - and, despite the laborious loading times, it's a tried-and-true SEGA title that everyone should have in their collection.
The brief matches make this a great pick-up-and-play game, and the "deep career mode" has enough meat to keep your fingers busy on your morning commute for the next decade.
The real jewel shining within Virtua Tennis: World Tour is the multiplayer, via a wireless connection. Remember coming home from the pub with 3 drunken mates, loading up the tennis on the PS2 and playing until you passed out? Just imagine sitting, well, anywhere really, drunk or sober, with 3 mates within a few metres of each other, playing tennis. Insane? Absolutely! Fun? Hell yeah!
Sega's VT World Tour takes not only intuitive control but reactive animation to the next level... [Nov p.98]
Exceptionally satisfying handheld tennis action. It bottles the lightning of the bigger versions while losing nothing in the transition.
Virtua Tennis makes full use of the PSP's graphics capability and delivers perfect miniature replicas of today's tennis titans for you to mould and manipulate with your fingertips.
User Score
Generally favorable reviews- based on 43 Ratings
User score distribution:
Positive: 21 out of 22
Mixed: 1 out of 22
Negative: 0 out of 22
AlexA.Jul 5, 2008Ok the gameplay and graphics are excellent the problem is the controls are faulty and the world tour mode gets boring very fast.
SalB.Jul 16, 2007I have played the game and it is great. the graphics are good and itts fun to play. right from the start from when you create your own I have played the game and it is great. the graphics are good and itts fun to play. right from the start from when you create your own character up t the part where you are rank 1 (king of players tournament).… Full Review »
Assimovlinux@qMay 18, 2007Ok, it's a good virtua tennis game. But it's not a good PSP game. Why? Because: 1. it don't use Game Sharing, letting who buy Ok, it's a good virtua tennis game. But it's not a good PSP game. Why? Because: 1. it don't use Game Sharing, letting who buy it to play with other PSP users than don't own the game. 2. Don't have online play. So you can't play with other game owners not near you. So, its difficult to find someone to play with. And that's what sport games are better for. And remember that PSP is a portable system designed with connectivity on mind from day one. After all , the game is OK, but play with the computer ever can be bored after some weeks. The graphics are Ok but could be better. I hope sometime we will have a tennis game with PSP players in mind, so give me the options to play easily with others.… Full Review »


text:
No availability found through our partners. Please contact the business directly or check some of our recommended alternatives.
Photos of Arietta
TripAdvisor Reviews Arietta Shimoda
Travel Blogs from Shimoda
Ginza and Diving on the Izu Peninsula
After leaving Tokyo to visit Yokohama, we returned to visit some more of the capital`s central sites. This time we headed right for the middle, arriving at Tokyo station. This year is the red-brick station`s hundred-year birthday, and it stands out as slightly older in a plaza surrounded by enormous skyscrapers. We picked our way along streets of Maranouchi between the enormous buildings towards the park at the city centre, where the Imperial palace lies. Unfortunately access into ...
Mt Fuji
... back here again. On the other side we didn't go up the cable car because I'm not great on heights so after a picnic sitting at the other end of the lake we got the boat back again. However I was really pleased with our decision that we'd seen enough of Tokyo in a single day and we should come out and try and see Mount Fuji. We'd been on a Shinkansen, a local bus for an hour past picturesque scenery and had a boat cruise on a lake and seen Mt Fuji apparently floating above ...
It's my birthday and I'll do whatever I want to!
Update time!
We arrived in Ito by shinkansen, the super fast bullet train that Japan is known for, and headed to our inn with an expectation of some peace and quiet and a hot bath (a soak in a traditional onsen). What we didn't expect was just how amazing our stay would be! As we happened upon the building after a tiny stroll down the hill with our already heavy packs we turned onto a small side street to behold the 100 year old ...
More soaking and procrastinating
... find a nice place to eat. We found ourselves a nice fish restaurant. Once we were in we noticed that the entire menu and everything in the restaurant was in Japanese only and nothing in english but the waitress had the translations written down in her notebook so we eventually managed to order. I ordered what i think was a fish-hamburger (well that's how it was translated anyway and we both ordered sake to make the whole experience ...
Time to soak!
... actual bullettrains that have been in use on the Shinkansen. It was not only possible to view them from the outside but also enter them and view the inner workings of each train. Pretty awesome if you ask me. :-) There were also several simulators in which you could learn how to ride a bullettrain and i was really anxious to try it. But since there are so many people wanting to try and only a few simulators you have to be lucky that your ticket gets picked out of the raffle ...
Other places to stay in Shimoda
Shimoda Prince HotelShimoda Onsen, Shimoda | 3 star hotelfrom $85
Shimoda Tokyu HotelShimoda Onsen, Shimoda | 3 star hotelfrom $78
Hotel IzukyuShimoda Onsen, Shimoda | Hotelfrom $113
Shimoda Itoen Hotel Hanamisaki6-12 Takegahama, Shimoda | Hotelfrom $83
Shimoda Juraku HotelShimoda Onsen, Shimoda | Hotelfrom $86
ToteiShimoda Onsen, Shimoda | Hotelfrom $283
Nonohanatei Komurasaki1-5-30 Nishihongo, Shimoda | Hotelfrom $271
Hotel UragaShimoda Onsen, Shimoda | Hotelfrom $71
Welcome Inn Sunny StepsShimoda Onsen, Shimoda | Hotelfrom $118
Hotel Light House5-1120 , Shimoda | Hotelfrom $116
Marine ShowerShimoda Onsen, Shimoda | Hotelfrom $83
Hotel Marseille1-1-5 Higashihongo, Shimoda | Hotelfrom $66
BondiShimoda Onsen, Shimoda | Hotelfrom $99
Beach Side House WaveShimoda Onsen, Shimoda | Hotelfrom $115
Pasto EleganteShimoda Onsen, Shimoda | Hotelfrom $96
Pension Bay BerryShimoda Onsen, Shimoda | Hotelfrom $192
Pension Apron ObasanShimoda Onsen, Shimoda | Hotelfrom $54
Business Hotel Tontei1-4-3 Higashihongo, Shimoda | Hotelfrom $51
American House CozyShimoda Onsen, Shimoda | Hotelfrom $100
Beach Side KokomoShimoda Onsen, Shimoda | Hotelfrom $101
Resort Inn GoishigahamaShimoda Onsen, Shimoda | Hotelfrom $135
Resort Inn ParadiseShimoda Onsen, Shimoda | Hotelfrom $105
Hotel Cliff SideShimoda Onsen, Shimoda | Hotelfrom $85


text:
Official: Maserati will build the
Official: Maserati will build the
Remember that breathtakingly gorgeous concept? It's going into productionRead More
Latest news
The Geneva Motor Show 2014 in pictures
The good, the bad and the bewildering from this year's show.More
Geneva show: meeting the bosses
TG pumps the big names at Bentley, Maserati and Porsche for exclusive industry secrets.More
Not real, should be: it's LaMaserati!
What'd happen if Maserati made a LaFerrari-based hypercar? Mark Hostler has the answer.More
Images: Maserati Alfieri concept
Does the 2+2 Alfieri concept preview an upcoming, affordable Maser? Almost definitely. Good news!.More
This is Maserati's F-Type rival
Does the 2+2 Alfieri concept preview an upcoming, affordable Maser? Almost definitely. Good news! .More
Cars of 2014: Vol.2
And here's the second helping of new cars that we're going to see in India in 2014.More
Jeremy on: the Maserati Quattroporte
Thinking about buying a new car? Richer than Croesus? Then you'll want to look at a Quattroporte... .More
This Maserati Bora concept is gorgeous
Sadly it's not real. But we wish this rendered mid-engined Maser was.More
First Drive: new Maserati Ghibli
Is this new Ghibli good enough to lead Maserati out into the mainstream? TG finds out... .More


text: Description Prepares learners to design and develop mobile, web and desktop software using leading object-oriented programming languages and related technologies, with an emphasis on mobile platform-independence and user experience. Graduates will be proficient in HTML, CSS, JavaScript, jQuery, C# and SQL, and will be prepared for success in any contemporary software development language/environment. Graduates will be able to support the software development needs of businesses in a wide variety of industries, including healthcare, manufacturing, insurance, finance and software publishing. Potential occupations include: Programmer, Software Developer, Web Developer, Programmer/Analyst, Business Analyst, Systems Analyst, Software Architect, Computer Specialist, Technical Support Specialist, Software Trainer, Software Tester, Quality Assurance Specialist, Technical Writer, Database Specialist and Database Developer. Graduates will be able to Create mobile applications Apply existing knowledge to learning new languages and tools Participate effectively within a software development team Incorporate best practices of the Agile software development methodology Design databases and create data-driven applications Create applications and web user experiences for usability Write secure, modular, scalable, testable and maintainable applications Integrate with third-party application frameworks, extensions and web services Program Overview Program Course ListYou might also like: IT - Mobile Software Developer Advanced Technical Certificate


text:
cloudgatherer hold me down
........evolution and regression in not so equal measure........
just this
and then a prayer, a hymn, a manifesto..?
thou shall not steal
heart shaped
Friday, 27 March 2015
in loving memory
i was listening today to what the wind said. her ancient theories sung like she was exorcising memories of conversations with the sun back in a time when it wasn't always like this. and maybe it was just the way I was feeling but it reminded me that never have i loved anyone or anything so wildly. a fire birth in loving memory of all that is beautiful without being pretty. let me tell you this - always have i found things without edges to be the most real, but i grew too large to keep walking on my knees despite being more alive than i had ever been. and now not over shoulders but turning full faced to ponder the things seen electric, still, through the fog of half light these time softened recollections. hazy giants augmented to mythical proportions salvaged by one not willing to let them fade. "has time been kind?" i wonder as again i hold out my hand as you grow ever larger and more opaque while we spin at such amazing speeds. circles within circles that should hands bigger than our imaginations choose to untangle would resemble a chain of connectedness stretched across eternity and swayed on occasion by the breeze which is the song of the wind who sings her secrets to those who will listen...
For in and out, above, about, below,
'Tis nothing but a Magic Shadow-show,
Play'd in a Box whose Candle is the Sun,
Round which we Phantom Figures come and go.
from 't
he rubaiyat of omar khayyam'
, by omar khayyam / translated by edward fitzgerald
Posted by
1 comment:
Friday, 20 March 2015
on sunday 17 May i'll be taking part in the uk's biggest women-only running event which sees the streets of glasgow welcome nearly 10,000 ladies to the soundtrack of drummers and pipers as they run through scotland's largest city.
i'm taking part to raise money for the amazing work undertaken and provided by breast cancer care uk who have supported two warriors in my world through their life changing encounters with the disease.
kindly I ask that you please visit my page and show your support via a small donation to this great cause..
Posted by
No comments:
Monday, 24 November 2014
little mother of constellations
i'll make room for you
afterwards and always
in the unfolding movements
and moments that play havoc
with the ground upon which i stand
and the things that hold me upright.
for the sake of light and memory
you shine your gold
through the holes you made..
little mother of constellations
attempting to fathom the lunacies.
Posted by
4 comments:
Saturday, 18 October 2014
what is the colour of the sky?
and I mean not the blue
that immediately springs to mind,
or the quiet milkiness
of november mornings
greeted with gratitude and prayer,
nor the extravagance of the sun
in daily descent
reminiscent of the scarab
sitting in the centre of your collarbone,
a reminder,
an amulet.
or the steel of stormy skies
that leave you with the taste
of blood in your mouth,
but the colour the street lights create -
the soft fading
of something between a blush
and a bruise
highlighting the sharp lines of rooftops
before deepening
to the dark
that was there before the beginning,
before black had a name
and the bears
just points of silver light
for us to give them meaning..
Posted by
10 comments:
Friday, 4 July 2014
and all that it means to love you wildly
in your search for reasons, your quest for answers you gave me the end of summer; painted january from the window. and more. all i did was return with grasses caught in the upturned cuffs of my jeans, the edges of the hummingbird soft.
what will you think of me now? for months now a stranger. beneath the same sky we weave between the stars, dance in the light and dance in the shadow, and if we're lucky dance with giants. a mistake to believe that ghosts cast no shadow. but you are no ghost. there is no one from whom to seek permission. just be in it with nothing less than all your heart. scratched in the margins your empire of dreams, a collage of moments, things that quicken the heart. behind the lid of closed eyes where everything is waiting. more and more i talk with my hands. to feel it all, i think. i paper the wall with your letters, the marks left behind, a preoccupation with surfaces and what lies beneath. pressing my face close i can hear you speak. was it you? your voice pours in and paints me golden. i never knew of any promises pressed onto lips in the same language as that spoken by your open eyes. but i'll never know what it feels like to be back in your mouth, more than a name aflame in autumn glory.
would you have it any other way? can truth be defined as anything other than opinion? cross your heart and move in whatever way the inclination takes. the singular composed of a multitude trying to fit into a body a size too small.
who ever said the love of your life had to be another person?
like trees with their tangle of arms holding themselves close beneath a sky too low i envision you all wearing the crowns i created. white moths crashing at the window on a night like velvet undaunted they give themselves to the moon. the world reflected back at us. we are the moths, the trees, the singular composed of a multitude. it's too much and not enough and bigger than words, but we dance in the light and dance in the shadow and feel it all, i think.
Posted by
4 comments:
Thursday, 13 March 2014
the sometimes language of morning
we sleep between the layers of each day and awake to the birth of it's unfolding colours. with my pillow imprinted with a night time's worth of dreams i perform these early morning rituals like a duvet stealing star taking up more space than is fair, although you make no attempt to make me smaller... one of the reasons i love you. with sleepy eyes you slowly turn yourself into the idea whilst i quietly overflow. feed me your grace and guts and suspend your disbelief from my halo. together we are draped in memories worn like amulets. as for truths i can only be sure of mine with their constant fluid edges. quietly i will you to wrap your fingers around my wish bone and pull. with both hands take what you asked for and fear not the quaking earth. stand your ground and hold yourself up to the sun. show it how to burn. set sail in your boat of bones and gently roll me over. warm me with the flames cupped in the palm of your hands and then kiss me like you mean it...
"where you are tender, you speak your plural." ~ from 'a lover's discourse: fragments' by roland barthes
Posted by
4 comments:
Monday, 7 October 2013
meanderings on self. or "i will not be what you expect"
i am what? i am who? i am a house, a temple, a wolf, a lamb. i value my skin for the living map that it is. each scar a mumified story and memory. i question whether this skin, this body really is mine. or whether
. it prompts recollections of train journeys and walks through patchwork fields where, in a time long ago, someone once drew an invisible line and built walls to divide the green into what's mine and what's yours. symbolic of our territorial nature when in fact it's all one and the distinctions we make are of our own creation. i want to write this in a spiral, eventually arriving at the point which is everything, but for now it's only circles. i wonder, does my mouth spill my boreal beginnings, or did i burst into being elsewhere? even before my mother was growing inside of her mother? regardless, i am in no doubt that the collision of worlds was involved. i am my parent's inheritance. i am a fragment of the whole. and growing. i am fire and stone. apparently composed of three quarters water and able to think thoughts. i am the female embodiment of the skin bone blood able to be explained away scientifically, shot through with a root of light. each vertebrae a rung on Jacob's ladder. my voice is quiet, my mind is not. the planets circle my waist. i pluck arrows from my chest and run my lips over the shape of each name carved there. memorising. savouring. do not take for granted the soft edges, they harbour lightning...
Posted by
6 comments:
Older Posts
Subscribe to:
Posts (Atom)


text:
Sign in now to view, license and download this image or contact us to see this image without a watermark. Want to embed this image on a non-commercial website or blog? Learn more.
Similar imagesView all
- Coral,
- Multi Colored,
- Maldives,
- Reef,
- Underwater,
- Beach,
- Fish,
- Palm Tree,
- Awe,
- Island,
- Tropical Climate,
- Animals In The Wild,
- Atoll,
- Beauty In Nature,
- Color Image,
- Consumerproduct,
- Day,
- Digital Composite,
- Ecosystem,
- Idyllic,
- Lagoon,
- Large Group Of Animals,
- Nature,
- No People,
- Outdoors,
- Photography,
- School of Fish,
- Sea Life,
- Turquoise Colored,
- Vertical,
Tropical Paradise The Maldives Stock PhotoCoral,Multi Colored,Maldives,Reef,Underwater,Beach,Fish,Palm Tree,Awe,Island,Tropical Climate,Animals In The Wild,Atoll,Beauty In Nature,Color Image,Consumerproduct,Day,Digital Composite,Ecosystem,Idyllic,Lagoon,Large Group Of Animals,Nature,No People,Outdoors,Photography,School of Fish,Sea Life,Turquoise Colored,VerticalPhotographer Steve AllenCollection: Stockbyte STEVE ALLENTropical Lagoon in South Ari Atoll in the Maldives in the Indian Ocean (digital composite).


text:
Log In | Register
March/April 2015 | Hugh Jackman
Magazine Subscription/Gift
Digital Subscription
Customer Care
Find a Retailer
Give a Cigar Aficionado subscription and we'll send you a Pocket Guide to Cuba FREE!
[ Added Jan 16th, 2013 by Stephanie Metz ]
Brothers Paul, David, and Michael enjoy a cigar while grilling out on a chilly Christmas evening in Wisconsin!
- or - Zip:
Introducing a FREE newsletter from the editors of Cigar Aficionado!Sign Up Today
Copyright © 2013 Cigar Aficionado Online


text:
Kathryn Maieli is Lyndon State's New Registrar
June 6, 2013
KATHRYN MAIELI became Lyndon State College's new registrar April 15, 2013. As registrar, Maieli is in charge of all student academic records, including permanent grades and transcripts, scheduling classes and maintaining class lists, and enforcing the rules for entering and leaving classes.
Maieli comes to Lyndon after a stint at Vermont Law School, where she served as registrar and director of academic procedures. Her previous experiences have centered on management and administration for a diverse group of academic, non-profit, and business organizations from Alaska to Vermont. She was the registrar at California State University at Dominguez Hills and dean of student services at a community college in Arizona. Maieli also taught art in St. Thomas, Virgin Islands.
In addition to her institutional experiences, Maieli bought an inn in Highgate, Vt., in 2000 and operated a full service banquet facility and bed-and-breakfast for six years. Maieli is actively involved in Vermont's viticulture scene; she boasts a vineyard of cold-weather hardy Marquette grapes and a basement winery. She lives in Wilder, Vt., with her rescued shepherd mix dog Piper.
Related Topics
Media and Social Justice Panel Discussion
Lyndon President and Partner to Give Presentation
LSC Dedicates Veterans Center to Gary W. Moore
Exercise Science Department Receives Reaccreditation
"Like This" Examines Structural Violence
Dressed for Success Returns to LSC
Lyndon State College Hosts Third Annual NEK Veterans Summit
Senator Bernie Sanders to Visit Lyndon State
Warren Miller's "No Turning Back" at LSC
Lyndon State Again Hosts Doppler on Wheels


text:
Last night, Carey attended the 15th Annual Hollywood Film Awards Gala, where she was awarded with the Hollywood Supporting Actress Award for her role in Shame. She looks so happy and beautiful in a Bottega Veneta dress and clutch with Ferragamo shoes – flawless! I have added the first batch of pictures to the gallery – enjoy!
Gallery Links
Public Appearances > 2011 > Sep 24 | 15th Annual Hollywood Film Awards Gala
After a busy fall in theaters, Carey Mulligan looks to keep herself occupied in 2012, landing the female lead in Coen Brothers next pic "Inside Llewyn Davis" and entering negotiations for a lead role in an untitled project for Spike Jonze.
On "Inside Llewyn Davis," Mulligan will star opposite Oscar Isaac in the Scott Rudin-produced pic that the Coens are writing, directing and producing with Scott Rudin. Story follows a musician who tries to make it in the New York music scene in the 1960s.
StudioCanal is set to co-finance without a domestic distribution partner. Robert Graf will exec produce, while StudioCanal will handle international sales and distribute the film in France.
It's not known wether Mulligan will be called upon to sing — but she's certainly shown vocal chops with several strong performances in "Shame."
For the Spike Jonze project, about world leaders uniting to discuss cataclysmic events, Mulligan would join Joaquin Phoenix with Charlie Kaufman penning the script.
Megan Ellison is producing through her Annapurna Pictures.
Mulligan is currently shooting "The Great Gatsby" for Warner Bros.; the plan is to jump into "Inside Llewyn Davis" in February, with the Spike Jonze pic in spring.
Mulligan, repped by CAA and Julian Belfrage and Associates, has stayed busy on the indie circuit this fall, with turns in both Fox Searchlight's "Shame" and FilmDistrict's "Drive" (which also stars Isaac)
As ever, Carey gave an adorable interview on Craig's show last night – loved her dress, and her hair! Watch the interview in full below:
Carey is going to be a guest on The Late Late Show with Craig Ferguson tonight! She is going to be interviewed alongside American comedian Paula Poundstone. Carey always seems to have a great time and gives a fun interview on Craig's show, so I can't wait to watch it online!
US visitors, catch it at 12:35am/11:35pm c.
Leonardo DiCaprio starrer films 'The Great Gatsby' and 'Django Unchained' are both set to hit US theatres on December 25 next year. Directed and written by Baz Luhrmann, 'The Great Gatsby' is currently filming in Australia. Bollywood megastar Amitabh Bachchan is a part of the film, which also stars Tobey Maguire, Carey Mulligan, Isla Fisher and Joel Edgerton.
'The Great Gatsby', based on F Scott Fitzgerald's classic novel, stars DiCaprio as Jay Gatsby, Mulligan as Daisy Buchanan and Maguire as Nick Carraway. DiCaprio is not the only actor who has two of his movies releasing just in time for Christmas. His 'Gatsby' co-star Maguire will also appear twice in cinemas in December next year.
I've added some absolutely adorable photos of Carey attending the press night and after party of the play "My City" at the Almeida Theatre in London on September 15th. She looks like she had a great time!
Gallery Links
Public Appearances > 2011 > Sep 15 | "My City" Press Night & After Party
At last, a trailer for Shame has been released. You can find HD screen captures in the gallery, and watch the trailer in full below:
The 15th annual Hollywood Film Festival and Hollywood Film Awards, presented by Starz Entertainment, will honor Academy Award nominee Carey Mulligan with its 2011 Hollywood Supporting Actress Award.
Mulligan is being recognized for her performance as an emotionally disturbed young woman who moves in with her sex-addicted brother in Shame, as well as for her portrayal of a young mother in need of protection in Drive. Additionally, Bérénice Bejo (The Artist), Jean Dujardin (The Artist), Elle Fanning (Super 8), Amber Heard (The Rum Diary), Andrea Riseborough (W.E), Shailene Woodley (The Descendants), and Anton Yelchin (Like Crazy) will be the recipients of this year's Hollywood Spotlight Award, which recognizes young up-and-comers for breakthrough performances.
All of the aforementioned honorees will collect their statuettes at the Hollywood Awards Gala Ceremony, which will take place at the Beverly Hilton on Oct. 24, 2011.
I have just replaced the DVD-quality screen captures of Carey as the giggly, bubbly Kitty Bennet from her film debut Pride & Prejudice with gorgeous Blu-Ray quality images. I really wish she'd had more screen time in this, as she is quite adorable! Enjoy!
Gallery Links
Film Productions > Pride & Prejudice (2005) > Screen Captures (Blu-Ray)


text:
Darren Deadman
|Full name
|Darren Deadman
|Peterborough, Cambridgeshire, England
|Other occupation
|Civil servant
|Isthmian League
|Assistant referee
|The Football League
Darren Deadman is an English football referee who generally officiates in the Football League but has also taken charge of FA Cup, Football League Cup and FA Trophy matches; additionally he has fulfilled the role of fourth official in some Premier League fixtures.
He is based in Peterborough, Cambridgeshire.
Deadman started officiating in the Football League in 2005, having previously been an assistant referee in the lower Isthmian League.
In August 2009, Carlisle United made a complaint about Deadman after he allegedly shouted encouragement to a Millwall player during a League One match between the two teams. The complaint was later dropped.[1]
Deadman's most notable appointment to date came in May 2011, when he officiated the League Two play-off final at Old Trafford. He issued four yellow cards during the final, in which Stevenage won promotion by defeating Torquay United 1–0.[2]
In November 2011, Deadman officiated a Championship match between Doncaster Rovers and Middlesbrough. When Doncaster striker Billy Sharp scored in the 14th minute, he revealed a T-shirt underneath his club jersey which contained the message "That's for you son", in tribute to his newborn son who died two days prior.[3] Deadman elected not to book Sharp, even though such a celebration (the removal of the jersey) requires the referee to show a yellow card to the player under the laws of the game.[4]
Deadman came under fire from Crawley Town manager Richie Barker after his refereeing of the side's League One fixture against Portsmouth in September 2012. Barker accused Deadman of "ruining" the match after the official sent off Crawley midfielder Josh Simpson in the first half for two debatable yellow cards. In the second half he dismissed Crawley player Hope Akpan and elected not to send-off Portsmouth's Brian Howard after he appeared to commit a professional foul on Dannie Bulman. Portsmouth won the game 3–0.[5]
In December 2012, the Football Association investigated allegations that Deadman aimed an obscene gesture at Southend United supporters during a League Two match.[6] He was cleared of the accusation.[7]
Deadman was criticised in April 2013 by Sheffield Wednesday manager Dave Jones, who was subsequently ordered by the FA to serve a two-match ban from the touchline after his complaints about the referee's performance in Wednesday's 1–1 Championship draw against Bristol City.[8]
In August 2013, Deadman was censured by Leicester City manager Nigel Pearson following his officating of a Championship match against Charlton Athletic. The referee showed a second yellow card to Leicester's Matty James for dissent, elected not to award any penalty kicks despite a number of appeals, and allowed Charlton's winner to stand despite an apparent foul on Leicester goalkeeper Kasper Schmeichel in the build-up.[9]
Personal life[edit]
Deadman lives in Chatteris, near Peterborough, with his wife and two children. His hobbies include horse racing and spending time with his family.[10][11]
- ^ http://www.wisbechstandard.co.uk/sport/complaint_against_chatteris_referee_following_millwall_and_carlisle_united_game_dropped_1_388739
- ^ Begley, Emlyn (2011-05-28). "BBC Sport - Stevenage promoted to League One by beating Torquay". BBC News. Retrieved 2012-10-09.
- ^ "BBC Sport - Doncaster 1-3 Middlesbrough". BBC News. 2011-11-01. Retrieved 2012-10-09.
- ^ GMT (2011-11-01). "BBC Sport - Tributes paid to Doncaster's Billy Sharp after baby tragedy". BBC News. Retrieved 2012-10-09.
- ^ Hollis, Steve (2012-09-10). "Reds boss labels ref 'inept' (From The Argus)". Theargus.co.uk. Retrieved 2012-10-09.
- ^ http://www1.skysports.com/football/news/26060/8324328/FA-probe-Deadman-allegations. Missing or empty
|title=(help)[dead link]
- ^ http://www.clubcall.com/southend-united/deadman-in-the-clear-1516299.html
- ^ http://www.teamtalk.com/championship/8631669/Sheffield-Wednesday-boss-Dave-Jones-banned-from-dugout-for-two-games
- ^ Witcoop, Darren (31 August 2013). "Charlton Athletic 2 Leicester City 1: match report". The Daily Telegraph (London).
- ^ http://refworld.com/referee/132/1
- ^ http://www.football-league.co.uk/interviews/20111020/men-in-black-darren-deadman_2293411_2488281


text:
Brentwood Inn
No availability found through our partners. Please contact the business directly or check some of our recommended alternatives.
Travelers also recommend:
- More recommendations
TripAdvisor Reviews Brentwood Inn Houston
Travel Blogs from Houston
" Houston we have not liftoff "
Houston airports relatively new " shuttle tram train " gets you efficiently between gates that go on for ever. No 1.5 mile jaunts through the airport from two years ago . We kept a look out for Clay, the awesome United steward from last stopover. No Clay but someone there to replace the cranky, aged, Rob Roy beach seeking bull in a china shop stewardess with a lip stick smile from last time around.....and another carry on baggage over filled flight that brought out ...
Changes I made
Yesterday, I tried to fix my stay at a guest ranch in the Texas Hill Country. However, the ranch of my choice is closed for a week due to a family wedding. I have checked for alternatives, but I either do not like the ranch or it is way too expensive. Therefore, I will jump on a horse in New Mexico or Arizona. Naturewise I will like those states better anyways.
So, this forenoon I will hop in a bus to San Antonio. Jan 29th in the evening, I will fly to El Paso.
Dorm Experience
Oh my goodness! What a night! 8 girls in 1 room coming and going at any time of the night. Making loud noises, putting the light on, snorring crazy, clogging the toilet, jumping around in the upper bunk, very limited respect. Under these circumstances I had my difficulties catching sleep. Am I getting too old for a dorm?
(Picture will be attached later)
And we're off!!
... the airport hotel. Other than no bathroom door (?!) the hotel was awesome. Not having to wait outside in the balmy January weather and snow and cold at 3am was basically the best thing ever. Just a short walk through the pedway and we were at EIA! After getting to the hotel we went through our bags and organized our carry ons before heading to sleep. At which point we realized we were missing 1 of our 2 money belts. And of ...
Less than Great Start to our Trip
... and getting more aggravated by the moment that I couldn't find the charger and camera. Just so we are clear, this isn't my normal travel prep mode. Finally packed, found the missing items and starting to get clarity on work travel, we left for the airport and I started to relax. While we were in steerage to Newark, we had some comfy seats in first class to Zurich. We enjoyed a wonderful dinner, watched a movie then crashed until landing in ...


text:
LONDON Dec 2 (Reuters) - British Finance Minister George Osborne said on Sunday all Britons should be prepared to make sacrifices to help shrink the country's debts, as he prepared to defend his faltering austerity plan in the coming days.
Osborne is due to present his "Autumn statement" on Wednesday - the half-yearly budget update in which he may face the tough choice of either announcing more spending cuts or delaying his debt target.
He is expected to defend his stringent economic policies as the only credible way of solving the government's biggest political problem - its failure to deliver a strong recovery.
Writing in The Sun on Sunday newspaper, the chancellor of the Exchequer said all sectors of society needed to accept cuts or higher taxes.
"Everyone must make a contribution to dealing with our debts, from the richest in our society to those living a life on benefits," he wrote.
"We are hunting down those who evade tax wherever they try to hide. ... But we understand that fairness isn't just about taxing the rich. It's also about ending the something for nothing benefits culture."
British media reported on Sunday that Osborne was poised to announce plans to cap the pension benefits of high earners alongside reining in the welfare budget. The Treasury declined to comment on the reports.
Other measures likely to be announced in the statement include moves to boost Britain's fledgling shale gas industry, newspapers said.
Slow growth over the past two years means it will take at least two years longer than originally planned for Osborne to meet one of his debt-reduction goals, removing Britain's underlying budget deficit.
But in his article, the chancellor expressed his firm commitment to his economic policies.
"Britain is on the right track and turning back now would be a disaster," he wrote, citing low interest rates and the creation of 1 million private-sector jobs as examples of the success of the government's strategy.
The failure of Prime Minister David Cameron's government to nurse the economy back to strong growth after the financial crisis has fueled attacks from Labour, which polls show would regain power if an election were held now.


text:
Laurel Breast Augmentation Doctors and Reviews
Laurel Breast Augmentation cost
Average cost in US: $6,375
Average cost in Laurel: $6,600
Laurel Breast Augmentation reviews
100% of Laurel reviewers said Breast Augmentation was worth it
"280 CC's , Under the Muscle Silicone..."
I am one day post opp. I was a 32 A and wanted to at least go to a C cup and have fuller breasts. Because I have a small frame 5'5, 125 lbs my doctor reccomended 280 CC's. I also do not have children yet and wanted to take that into consideration since my breasts will grow even more one day. Not 100 percent sure how I feel about them yet. They look very natural which is great but wondering if... more
"From Dry Raisins to Perfect 34B!..."
I'm quite skinny (110pounds) and breast-fed my first kid for 18 months and my second for 6 months. So, let's say there were not much left....I didn't want to have big implants where it would be the only thing people will see. I wanted something really natural. And I was scared: was I really so vain...? I even had a moment of panic when I wanted to cancel everything. Ashley my coordinator was... more
"Recent Breast Augment - Baltimore, MD"
I am impressed with everyone and everything Belecara has to offer. From the first day I entered, I was greeted by friendly faces and knowledgeable doctors. Dr. Cohen was not the first doc I talked with about having my augmentation but he was the last doctor I knew I would be talking to. After talking to him I felt completely comfortable and confident that I would be getting the look I forever... more
"26yo, 5'6", 115lbs, 325HP BA &..."
So I'm finally doing it... I'm getting boobs... I still almost don't believe it. I've always been happy with the shape of my breasts. But, like most of you on here, the lack of volume has always bugged me. Not being able to fill out tops/bikinis is a major bummer. Having to always wear padded bras and tight tops over them so my boobs don't fall to the bottom has become my daily wardrobe. I... more
"25 Year Old Mother of 2, BA. 325cc..."
I am beyond thrilled with my breast augmentation. I was always completely flat chested, even after having 2 kids. My doctor told me I had Hypomasty of the breast. I went to see a plastic surgeon and I am SO glad I did. My only regret is not doing this sooner. I went with 325cc Silicone smooth round, over the muscle. Moderate plus. I love the width of the mod+, but they don't give as much... more
"36 Yo, 3 Kids, 5'4", 108lbs -..."
Should have done it sooner-so pleased!! I'm so happy with the outcome of my augmentation. After nursing 3 babies all born within the span of 5 years I was able to slim down with little problem but lost any and all fullness and volume in my breasts. It was surprising to me that even with no fullness the sagging skin and droop was still obvious. Took me 2 years to come to the decision. Best... more
"44 Yrs Old, 5 '2 1/2" Tall, 126..."
I wanted shape, but not huge implants. I ended up getting 275cc's. I let my dr decide which to use during the surgery- he had all sizes there. I didn't have to pre-order them. I have a smaller frame, but wanted to have shape. So far, so good! It was a great experience overall, now in the healing process! Because I remembered to take my pain med (Vicodin) before I went to sleep, my sleep... more
"30 Years Old Morbid Thinking Chica...."
I'm so nervous going under the knife and then reading about complications. I'm very tiny so I decided on 300 cc hp implants. I also had slightly lower platelet count which I was cleard for surgery but now that's anither thing I am now concerned about. Bottoming out, hematoma, uglier boobs?! Ahhh does anyone else have this same anxiety? Now that there are a few days left until surgery I'm... more
"36 Year Old, 2 Kids - Baltimore, MD"
After having and breastfeeding two kids I felt like my breast had lost all of their volume. I knew that I wanted a breast augmentation following my first son but waiting until I was done having kids. I wanted to fill in what I had lost and go slightly bigger. The goal was to have natural looking breasts for my size. I defiantly feel like that was achieved! They are exactly what I wanted;... more
"35 Years Old, 5', 120 Lbs,..."
My stats: 5 feet tall even, 120 lbs, I say I'm a 34AA but that's mostly for band measurement as I have almost no breast mass. I have 2 kids and breastfeed both for a total of 4.5 years. Before pregnancy, I tried all the pills and creams and hoped my breasts would grow but the Boob Fairy not only missed me but avoided me like plague. I thought maybe pregnancy would change that but no, I looked... more
"35 /1 Pre-teen / 425cc Mentor Round..."
Finally!!! The only time I have ever in my life experienced having breasts was after giving birth. After breastfeeding, I went back to my normal flat chested self. I am currently a deflated 34 B, 5'6", 140 lbs and currently scheduled to get HP Silicone under muscle 350 CC. I go for my Preop on November 21st and I will most likely look at bigger sizers. I know like most ladies, I'm nervous... more
"Love my New Boobs! - Vienna, VA"
I'm so happy I went through with the breast augmentation! Dr Widder was awesome and they look absolutely amazinggg. Not to be cocky, but I think mine look a lot better than most I've seen elsewhere, esp when it comes to the cleavage. I got an infection which Dr Widder thankfully caught early on and he did a great job treating so now it is completely gone. I have been seeing him 1-2x per week... more
"28 Years Old, 5'7", 122 Lbs, No..."
Hi Everyone! Firstly thank you to all who have shared their experiences. This website has been so helpful for me to conceptualize actually getting bigger boobs... for real! I think I may be an outlier on this site as I never considered getting breast implants until very recently. I have always really liked having my small boobs, but feel like as I get older and they start to sag a little... more
"28 Yrs, 123lbs, No Children, Runner,..."
So first and foremost I want to thank all the women on here who have shared this part of themselves. This website has been really wonderful and a huge support for me to explore the possibility of getting plastic surgery. I believe I may be an outlier here as I never considered getting breast implants until the last 6 months when the idea of it didn't seem so "vain" or "materialistic" in a way... more
"32 Y/o Mom of 2. "HELP MY KIDS ATE..."
I a petite 32 year old mom of a 7 year old and a 21 month old. Before kids I had perky full B cups and was very happy with what I had. But after getting pregnant with baby #1 I ballooned up to a D cup with pregnancy and breastfeeding. Needless to say the bigger they are the harder they fall! after nursing #1 for 14 months, I shrunk down to a shriveled A cup. Now 7 years later and one more... more
"43 Yrs Old Mom of Two, 450cc Mentor..."
Finally getting sound to doing a post! My husband said as much as this site as helped me, I should return the favor :-) Original stats 43 yrs old, breastfeed two kids (now 9 &11), very active, 126lbs, about 5'6, originally 32A. In my pics you may or may not notice a line from under my belly button (it goes down into my underwear about 4 inches, 4 years ago, I had to have a massive... more
"32AA, 325 cc HP, 30 yrs old, 5'3",..."
After 3 consultations with different surgeons, I chose Dr. Singh based on many factors. He is board certified, a clinical professor at John's Hopkins, has years of experience, and (bonus!) even performs surgery for charity internationally (yay, altruistic!); his staff is outstanding and organized; he had power point presentations ready for the consult (the entire office just has their act... more
"Fitness Addict with 2 Kids!!..."
Before I had children, I always considered my breasts to be the perfect size. I was a B cup! After breastfeeding both my kids for a year each, and losing over 40lbs of baby weight, I had deflated to AA cup! I started doing research on breast augmentations and that's when I decided it was time I fixed my breasts!! more
"35 Years Old, 2 Kids, Nervous About..."
I've been lurking, stalking, and commenting on reviews for a few months. I felt it was time for my story. I am happily married to a very supportive husband with 2 children. My youngest is almost 16 months. My mom and sisters all have boobs except me. They all told me wait until I have children. Well, my breast-fed babies are here and still no boobs. However, I never thought about doing... more
"In 2006 Went from AA to Full C, and..."
I had saline under muscle implants done in 2006, and have regretted going too large. The surgery was very well done, minimal scarring and proportionate to my height (I'm 5'10"), but an essential consideration REALLY THINK surgeons should highlight to patients is the practical matter of standard fashion sizing. It seems so obvious in hind sight, that I should have thought about this myself when... more
Featured Doctors
DC Area Breast Augmentation
A. Dean Jabs, MD, PhD, FACS
5.0 out of 5 stars 34 reviews
A Fuller Look with Natural Cleavage
Complimentary Consult (240) 256-3657 www.cosmeticplastics.com
VA-DC Breast Augmentation
Shlomo Widder, MD
5.0 out of 5 stars 71 reviews
Achieve full, natural-looking results
Call Dr. Widder (703) 634-4692 www.widderplasticsurgery.com
DC Breast Augmentation Expert
Marwan R. Khalifeh, MD
4.5 out of 5 stars 65 reviews
Achieve dramatic cleavage, a fuller appearance
Get a Free Consult (301) 284-0897 www.dccosmetics.com
Considering Breast Augmentation?
Navin K. Singh, MD
4.5 out of 5 stars 27 reviews
Ask Dr. Singh about your options
Get Free Consultation (301) 710-0566 www.WashingtonianPlasticSurgery.com


text:
March SpiderForest News!
Commissions, Kickstarters and Patreons
- Kata is available for commissions! Check out some samples of her work at kata-kane.com and email her at email@example.com so she can bring your characters and ideas to life!
- You can now support Soul to Call on Patreon!
- Snow by Night will be launching a Kickstarter campaign to fund printing of Volume 2: Dissolution in early March. Volume 2 will be 172 pages in full color. It covers Chapters 5 through 8 and includes nearly 20 pages of exclusive bonus content.
Gemutations: Mercenaries and Angels – 10th Anniversary Edition
April first will mark the release of the 10th anniversary edition of Gemutations: Mercenaries and Angels by our very own Tigershark06 (AKA Darwin)! Heavily revised and edited, the 2nd edition of the book is nearly twice the length of the original! It will be available on Kindle through Amazon and in Print through Createspace and Amazon!
Rejoin Tigershark, a gemue (genetically mutated human), as he tries to complete a contract for an information saboteur, only to find that the mark is one slippery fish! He comes to find things aren't always what they seem on the surface!
Keep an eye out for updates on Darwin's Author Page!
SpiderForest Invades Dream*Scar!
Hchano has been featuring a ton of fun community cameos in the latest scene of dream*scar, and we're loving it! Can you find your favorite characters in the crowd from Damsels Don't Wear Glasses, Lapse, The Sundown Boys, LaSalle's Legacy, Sombulus, The Only Half Saga, Altar Girl, Bedlam Genesis, Bad Moon Rising, and From the Machine?
The Only Half Saga and Gemutations: Plague move to bi-weekly schedule
Due to life, both TOHS and Plague will be moving to a bi-weekly schedule.
This began Monday, March 2nd, with TOHS's update and will run each Monday for the foreseeable future (next week will be Plague, TOHS the following etc). This is, hopefully, temporary and normal weekly updates will resume over the summer. Darwin apologizes for this, but she's struggling to keep up.
Thanks for reading, everyone!