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Thursday, September 04, 2014
1 comments
I have begun!
I'm not going to write a lot about starting over. It was the same way when I quit smoking. I know why I ended up back where I began.
I have one sister dead from severe chronic depression and one dead from complications ... Read more
Thursday, October 17, 2013
0 comments
Here I am again I gained most of the weight back. By one thing only My I don't care attitude. I know its depression I know that.
I cant write now. I am back trying to get healthy again that will have to sustain me today... Read more
Monday, February 18, 2013
4 comments
OK About one year and a lot of struggles since my start
I have completely stopped smoking which is a major accomplishment for me. I am so much healthier and feel so much better.
I have lost about 45 pounds Am I happy with this? Heck no!! ... Read more
Monday, July 16, 2012
5 comments
Saturday, September 06, 2008
0 comments
Well I am going Monday for my first workout at Curves. I am excited and I hope all goes well with my back. I will just go by what I was told before. If it hurts don't do it. (Pertaining to back pain.) I feel like I can manage this and still get ... Read more
Tuesday, September 02, 2008
0 comments
I have a grandson who has been playing little league ball for years. After going to one of his games I realize he has not learned what he needs to in order to play as well as he wants to. I asked if he would like us to help him since we coached ... Read more


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david letterman
Watch Alabama Shakes Bring 'Don't Wanna Fight' To 'Letterman'
If you're looking for the best rock band of the moment, here you go.
'Late Show with Stephen Colbert' Will Premiere Tuesday, Sept. 8
CBS announced today that 'Late Show with Stephen Colbert' will debut Tuesday, Sept. 8 (11:35 PM-12:37 AM, ET/PT) from the historic Ed Sullivan Theater in New York City.
Tradition Reigns On Final 'Late Show With David Letterman' Holiday Special
As is tradition, Darlene Love performed "Christmas (Baby Please Come Home)," on Letterman's final holiday special.
2014 In Review: Weddings, Deaths & Final Acts
Entertainment and pop culture had quite a few notable moments in 2014, and as the year winds down, some things require a second look.
David Letterman To Host Final "Late Show" May 20, 2015
David Letterman will host his final broadcast of the "Late Show" on Wednesday, May 20, 2015
Foo Fighters Announce Weeklong Residency on 'Letterman' with Special Guests
Those special guests have not been announced but are musicians who helped inspire the band's new album.
David Letterman Remembers Friend Robin Williams On 'Late Show'
David Letterman used his opening monologue on the "Late Show" Monday to remember old pal Robin Williams.
'Late Show' With Stephen Colbert To Stay In New York
Good news for New York! Late Show with Stephen Colbert isn't going anywhere.
CBS In Planning Stages For New Late-Night Era
The network is taking a wide-open approach to replacing Craig Ferguson in late-night
Dave Chappelle Talks Quitting "Chappelle's Show" With David Letterman
Dave Chappelle made his first late-night appearance in more than six years Tuesday, and one of the first questions he was asked was why he quit his cult sketch comedy show "Chappelle's Show."
Stephen Colbert To Succeed Letterman As 'Late Show' Host
Stephen Colbert, the host, writer and executive producer of the Emmy and Peabody Award-winning "The Colbert Report," will succeed David Letterman as the host of the "Late Show" on CBS, the company announced Thursday.
CBS' Les Moonves On 'Late Show' Location: 'We Haven't Yet Made A Decision'
After Thursday's announcement that Stephen Colbert will succeed David Letterman as host of the "Late Show," CBS Chairman and CEO Leslie Moonves said the network hasn't solidified future plans for the show's location.
Mayor Garcetti Asks CBS To Move 'Late Show' To Los Angeles After Letterman Retires
Garcetti wrote, "As a longtime fan, I was saddened to hear of David Letterman's retirement."
Celebrities React On Twitter To David Letterman's Retirement Announcement
David Letterman has announced that he will retire from the "Late Show" in 2015.
David Letterman Announces He Will Retire In 2015
David Letterman has announced that he will retire from the "Late Show" in 2015.

subset: commoncrawl


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March 30 2015 Latest news:
Factory testing
Charlie McFee field tests some exciting new digital night vision scopes
The editor takes the finest English break barrel made to the range
The Big Test
When I bought my first precharged airgun (an Air Arms S200) it cost about £300. With it I bought a new scope, which cost just over £100. There were cheaper scopes on the market, but I went for the Tasco scope because the gunshop owner suggested spending as much as you can on good optics. His rule of thumb was that your scope should cost at least a third of what the rifle cost, his reasoning being that if you buy a very expensive state-of-the-art rifle, you need a similar scope to make the most out of the accuracy potential of your new airgun.
I think we can actually allow ourselves to believe that the good weather's here to stay for a while, and that we really can start to plan some extensive shooting days in the field, without needing to wear full weather-protection gear...


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NFC South: Antonio Brown
Double Coverage: Cotchery and Mitchell
March, 24, 2014
By Scott Brown and David Newton | ESPN.com
USA TODAY SportsThe swap of safety Mike Mitchell to the Steelers and receiver Jerricho Cotchery to the Panthers bring a veteran presence to each locker room.
It wasn't a trade but two of the biggest free-agent signings by the Steelers and Panthers amounted to two players switching teams. The Steelers signed former Panthers free safety Mike Mitchell on March 11, luring him away from Carolina with a five-year, $25 million contract. The Panthers finally added a wide receiver when they signed Jerricho Cotchery last Thursday to a two-year contract. ESPN.com Steelers writer Scott Brown and ESPN.com Panthers writer David Newton take a closer look at this de facto swap.
Scott Brown: David, you reported that Cotchery's contract is worth as much as $5 million. I'm happy for Cotchery, a good player and an even better person, but I am a little surprised that the Panthers gave that much money to a complementary wide receiver who turns 32 in June. Is it a sign that the Panthers were desperate at wide receiver or do they really like Cotchery because he is still productive and gives them a veteran presence?
David Newton: Maybe a little bit of both. After losing out on Hakeem Nicks and with other free agent receivers signing elsewhere, the market was pretty bare. Cotchery was one of the few veterans left, and the Panthers couldn't go into training camp without somebody to help bring along what likely will be the youngest receiving corps in the NFL -- the 31-year-old Cotchery aside. His value comes from his experience and the leadership. That he's played in a system similar to what offensive coordinator Mike Shula ran for five of his 11 seasons is a plus. That he can play all three receiver spots even though he has been labeled as a slot receiver also worked in his favor. Is he as good as Steve Smith, Carolina's all-time leading receiver, who was released? I don't think so, even though Smith soon will be 35. But everything else Cotchery brings seems to be a plus.
Having said that, Mitchell brought an aggressive attitude to Carolina's defense last season. Was that something the Steelers were looking for when they signed him?
Brown: They really needed to get younger and faster in the secondary and the Steelers accomplished both by signing Mitchell. Adding another thumper to the back end of their defense is a bonus and it looks like Mitchell has the range to cover a lot of ground. He will need to do that playing with Troy Polamalu. The eight-time Pro Bowler moves around the field, sometimes leaving the Steelers with a single safety as the last line of defense.
I really like this signing for the Steelers as Mitchell is only 27 and seems to be on the upswing of his career. He talked about his work ethic during his introductory news conference in Pittsburgh and seems to have the desire to be great. If he gives the Steelers a badly needed playmaker for their defense they will be very happy with this signing.
Since you covered Mitchell during the season in which he really blossomed what can you tell Steelers fans about one of the newest additions to the team?
Newton: He's one of the best quotes on the locker room, mainly because he's brutally honest. It's refreshing. He's also one of the more fined players in the league, which he doesn't hesitate to remind commissioner Roger Goodell of. Beyond all that, he's a solid player in coverage and with the occasional pass rush. His numbers this past season were good enough to make the Pro Bowl. Just not a lot of people knew much about him. But the thing I liked the most, and the reason the Panthers wanted him back, was he brought an aggressive attitude to the secondary -- heck, the defense.
Having said that, was aggressiveness something the Steelers were looking for or needed when they signed him?
Brown: They need the mindset because it lends itself to making game-changing plays and the Steelers could more of that from their defensive backs. They intercepted just 10 passes last season, ranking near the bottom of the league, and they were minus-four in turnover differential. If Mitchell builds on a season in which he intercepted four passes -- four fewer than the Steelers' defensive backs combined -- he will make for a good pairing with Polamalu.
The Mitchell signing got the Steelers off to a good start in free agency but they have since lost two of their top three wide receivers. I think losing Cotchery was bigger than Emmanuel Sanders -- even though the latter was a starter -- because it seemed so likely that he would re-sign with the Steelers. But the Panthers made Cotchery and offer he couldn't refuse, leaving the Steelers with little experience at wide receiver behind Pro Bowler Antonio Brown before they signed Lance Moore.
David, what was the reaction from Panthers' fans to the Cotchery signing? Relief more than anything that they finally brought in an established wide receiver?
Newton: More astonishment that they let 34-year-old Steve Smith go and signed a 31-year-old that hasn't accomplished nearly what Smith has. I think a few were won over when Cotchery said out of respect he would not wear Smith's No. 89, the number he wore at Pittsburgh. He seems like a classy guy and people will appreciate that. There's still concern that he's not a No. 1 or maybe not even a No. 2 receiver. Many are calling for Carolina to trade for Philadelphia's DeSean Jackson, even though the price tag for Jackson would be prohibitive for a team in need of a true No. 1.
How do you see Cotchery fitting in on a team that is looking to take the next step in the playoffs after a 12-4 season? Does he have enough in the tank to be a No. 2 at least?
Brown: Cotchery is class personified, and he is a consummate professional -- in his preparation, dealings with the media and mentoring younger players. Steelers rookie Markus Wheaton became Cotchery's shadow last year because he wanted to learn from such a respected veteran. Does that translate into Cotchery giving the Panthers the kind of production he enjoyed last season when he rejuvenated his career? I'm not sure that is the case if the Panthers are counting on him starting.
I think Cotchery would best serve Carolina as a No. 3 wide receiver, one who uses his smarts and experience to get open more than his speed. I can tell you this: Ben Roethlisberger trusted Cotchery more than any wide receiver on the roster last season and I think Cam Newton will also find that Cotchery is always where he is supposed to be and just as reliable with his hands. What Carolina has to though is keep adding reinforcements at wide receiver so they don't have to rely too heavily on Cotchery.
Observations on the Atlanta Falcons
August, 27, 2011
By Pat Yasinskas | ESPN.com
There's a perception that Atlanta Falcons quarterback Matt Ryan doesn't have a very strong arm.
If you saw Saturday night's 34-16 preseason loss against the Pittsburgh Steelers, you now know that's a total myth. In the second quarter, Ryan threw one of the prettiest deep passes you'll ever see. With the ball at his own 48-yard line, Ryan took a deep drop and heaved a perfect pass a few yards into the end zone.
Julio Jones, who was brought into bring explosive plays and allow Ryan to showcase his arm, slightly beat his man and dove for a pass that couldn't have been put in a better location.
One slight problem -- Jones dropped the pass. But, hey, it's a preseason game and the fact he dropped it doesn't really matter. What's important is Ryan -- who completed 22 of 42 passes for 220 yards with one touchdown and one interception while playing only the first half -- showed himself, his teammates, his coaches and his critics that he's got a big enough arm to do some deep damage.
The Falcons have made it pretty clear they're going to throw down field more often this season. Now, they should have the confidence to do it frequently and maybe Jones will hold onto the ball.
Some other observations on the Falcons:
- The Atlanta defense made Pittsburgh receiver Antonio Brown look like an All-Pro. He caught two touchdown passes, including a long one where safety Thomas DeCoud completely mistimed a leap to try to intercept the ball.
- It might be cliché to say a guy is in midseason form. But it's accurate when you talk about Atlanta receiver Roddy White. How many receivers have 100-yard games in the preseason, unless one of the catches is for 60 or 70 yards? While playing only the first half, White had eight catches for 101 yards and his longest play went for 22 yards.
- I can't help but wonder what Atlanta's defensive line is going to look like after rosters get cut down to 53 players. Defensive ends Ray Edwards, John Abraham and Kroy Biermann are probably locks to make the team. So are defensive tackles Jonathan Babineaux, Corey Peters and Peria Jerry. Vance Walker, who had a sack Saturday night, is probably battling Trey Lewis for the final spot. Or the Falcons could carry five defensive tackles. But things get interesting at defensive end after the first three. The Falcons like young ends Lawrence Sidbury and Cliff Matthews. They also have veteran Chauncey Davis. But the interesting thing is Davis has a $3.75 million salary-cap figure. That's way too high a number for a fourth defensive end. I'm guessing the Falcons go with Sidbury or Matthews because they can free up $3 million in cap space for this year by releasing Davis.


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‹‹ V.24 No.13 | March 26 - April 1, 2015
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By Carolyn Carlson
The Council looks into how to keep a stable police force on the streets.
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Crib Notes: March 26, 2015
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From England to Indiana, it's funny because it happened to someone else.
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P-Mation #41: A-Door-Able
Blue boy meets his lovely neighbor!4.46 / 5.00 10,213 Views
Otherworld - Quiet Luke
in da othawurld4.41 / 5.00 7,416 Views
Joe vs the Environment
In collaboration with Earth Hour 2015 and Pocoyo4.07 / 5.00 2,854 Views
This animation has shown how much you have improved and you seemed to be getting better not just in the designs(simple yet well done) but also adding music to the otherwise silent and dull animation(an animator's skill.)Though the ending is a little sudden,this is just a trailer(is it?) and not the 'real thing',so not much can be expected yet.Just keep practicing on the designs(try moving onto more difficult types like characters with human/animal features,for example),the plot(if there is going to be one in your project,an original idea is the best) and voiceacting(if there is.)
Good work on this and hope to see that project!
Yup, just a preview so far! Working on it on an almost daily basis. Thank you for your comment! c:
Hah! It smiled me! :)


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Steep slope, sandy soil , part shade
I've been volunteering at a public garden with a woodland area designated exclusively for native plants. Some areas have sandy soil. What could be planted on a slope to stop erosion and hold the soil? Are there Pycnanthemum that would grow with minimal direct sunlight and mostly shade? Any thoughts? Plants growing there now include Virginia creeper. There are also oxeye daisies and Commelina which need to be removed but not before we have a replacement. Would Chrysogonum work?
I donated Lobelia cardinalis for an area that is not on a slope and is in sun and they do not seem to like the sandy soil.
Carex pensylvanica will probably do what you want. There are also more bunching sedges like C. radiata, C. rosea, and C. appalachica that could be used to help hold soil. Then you could mix in forbs that like sandy soil and part shade such as lupines.
Thank you for the suggestion. I have emailed the person in charge so we can begin to search for a plant source.
I've seen plants in a very sandy ( white sand) area of PA but most was in full sun and there were many blueberries, Kalmia and some Viola pedata. It was part of the state game lands.
I would like to know if there is a list of shade tolerant natives that like sandy soil.
Don't know of such a list but going through some photos taken on some old dunes in IL (sandy soil in shade) I came up with the following that might work (pardon any spelling errors):
Geranium maculatum
Viola pubescens
Podophyllum peltatum
Maianthemum canadense
Maianthemum stellatum
Anemone cylindrica
Lithospermum canescens
Viola sororia
Smilax ecirrhata
Pedicularis canadensis
Viola sagittata
Phlox pilosa
Fragaria virginiana
Viola pedatifida
Viola pedata
Zizea aurea
Osmorhiza longistylis
Lupinus perennis
Anemone canadensis
Allium canadense
Coreopsis lanceolata
Tradescantia ohioensis
Oxalis violacea
Campanulastrum americanum
Then some from the pine barrens of new jersey
Kalmia latifolia
Vaccinium angustifolium
Vaccinium pallidum
Gaultheria procumens
Comptonia perigrina
Helianthemum canadense
Leucothoe racemosa
Pteridium aquilinum
Thank you so much! That is an extensive list.
I love Comptonia and that would do well on the sunny side of that bank.
We have Viola pedata in the sandy area with sun. The steep slope bank is beyond that area.
I like the idea of Maianthemum , too, as well as many others.
That list will surely fill a lot of holes and make for a much more interesting planting. Further down the bank in the shade are some ferns growing by large rocks.
Your having observed so many plants in their native habitats is so helpful!
I am grateful for your experience and the time you spent helping me. ( and our public garden)
interesting thread!
re Lobelia cardinalis...it is native where i live (Ozarks) and can be found in part shade to sun exposures on bottom areas where the soil is a bit richer, more organic matter so holds moisture...it also grows along stream banks in half sun.
the combo of sun and sandy soil is probably way too dry for it.


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I know there's another thread on this, but it seems to be undergoing a thread drift right now.
With regard to the Assistant DA who was shot a few months ago, and the elected District Attorney who was recently shot, I don't think it's from either drug cartels or an established Aryan Brotherhood group.
I was an assistant DA in Tarrant County, not too far west of Kaufman County, then a defense attorney that occasionally had cases in Kaufman. In fact, I delt with the D.A. who was shot.
I don't think it was Mexican cartels declaring war on Texas prosecutors. Kaufan is way too far north, and is not a hotbed of activity for the cartels there. It's a small town and a minor county. Likewise, most organized criminal organizations steer clear of shooting cops or prosecutors, as they know what kind of heat it will bring down on 'em. It just isn't worth the trouble.
More likey something local.
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No offense, but I wouldn't put anything past lawyers, drug cartels, the Aryan Brotherhood, or any other prison gang.
Shooting someone 20 times seems to indicate something of a personal nature. It probably was a result of something job-related, but drug cartels and prison gangs generally don't shoot someone 20 times. If they wanted to make a point or draw attention to it, there are other ways of doing that (like hanging people from bridges, cutting their heads off, mailing parts of people to the police, etc).
It seems like some group is metering their brand of justice. All the high profile LOAs could be a coincidence, but I doubt it.
I don't get the pizza driver in all this, out of place with the others.


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Well, this just seems right. Patrick Warburton is the voice of Officer Joe Swanson on Family Guy and since Seth MacFarlane likes working with the same people, he's hired him to join the cast of Ted. The film, if you may recall, finds Mark Wahlberg as a grown man with a teddy bear he wished to life as a kid. The bear, voiced by MacFarlane, is profane, loud and getting in the way of his relationship with girlfriend Mila Kunis. Remember when I said MacFarlane likes working with the same people? I wasn't kidding. Apparently he had Warburton in mind from the beginning because Deadline reports that they have read the script (the first thing they have read in several years, if I had to guess) and the character was described as a "burly, Patrick Warburton type." Bet that was the easiest audition ever.
Anyway, Warbuton will play a sexually confused co-worker of Wahlberg's at a car rental agency. Sounds good enough for me. Should be awesome.
Source: Deadline


text:
VA Health Care:
Contract Labor Cost Analysis in RAND Study
GAO-03-579R: Published: Jun 30, 2003. Publicly Released: Jun 30, 2003.
Additional Materials:
- Full Report:
- Accessible Text:
(202) 512-7207
Office of Public Affairs
(202) 512-4800
The Department of Veterans Affairs (VA) spent about $23 billion to provide health care to over 4 million veterans in fiscal year 2002. To provide this care, VA relied primarily on its own employees, totaling about 190,000. VA also used contract employees, sometimes referred to as contract labor, to provide these services. In response to the requirements of the Federal Activities Inventory Reform Act of 1998 (the FAIR Act), VA compiled an inventory of more than 180,000 full-time equivalent (FTE) positions that it determined to be "health care commercial" in nature. This means that the work carried out in these positions is also done in the private sector and could potentially be done by contract labor. As part of its management initiatives, the Office of Management and Budget (OMB) has emphasized that competition should be used to determine the most effective and efficient way to provide commercial services. The process used to make this determination--referred to as competitive sourcing--is established in OMB Circular A-76. This process generally provides for competition between the government and the private sector on the basis of costs or costs and other factors. OMB has established competitive sourcing FTE targets for federal agencies to achieve as part of OMB's management initiatives. In response to OMB's FTE target for VA, VA established a plan to complete studies of competitive sourcing of 55,000 positions by 2008. RAND addressed limited aspects of the use of VA contract labor in a report that examined another subject. In that report, RAND found that increased use of contract labor appeared to decrease the overall costs at VA health care facilities. However, the report's finding differed from the interim finding that RAND briefed Congressional staff on earlier. In that briefing, RAND stated that contracting for labor could result in higher, rather than lower, VA health care facility costs. Because of this difference in RAND's findings and ongoing concerns about the impact of using contract labor at VA, Congress asked us to (1) determine what data RAND used in its contract labor analysis, (2) explain why RAND's final and interim findings differed regarding the effect of using contract labor on facility costs, and (3) assess whether RAND's report finding provides an adequate basis for making competitive sourcing decisions.
RAND used contract labor data provided by VA from its financial accounting system. These data were for contract labor costs, such as for laundry and dry cleaning, for each VA health care facility in fiscal year 2000. According to VA officials, the costs in these accounts are predominately for contract labor costs. However, an undetermined proportion of these costs could also be for costs other than contract labor. Data refinements that RAND made explain most of the difference between RAND's report finding and interim finding on the effect of contract labor on VA facility costs, according to the study authors. In its report, RAND found that increasing contract labor was associated with decreasing VA health care facility costs. In its interim finding, RAND reported the opposite, namely that contract labor was associated with higher, not lower, VA health care facility costs. RAND study authors told us that the difference between their interim finding and their report finding resulted from certain data and analytical refinements that they made during the course of their research and data validation work after the briefing. The most important refinement was to exclude the costs of medical resident stipends and benefits from the contract labor analysis in the report. RAND excluded these costs for the report because they are not funded through the VA health care resource allocation system that RAND was examining. RAND's finding on contract labor does not provide an adequate basis for making competitive sourcing decisions. First, RAND's purpose was not to address this issue but instead to evaluate ways to improve VA's health care resource allocation system, according to the RAND study authors. For example, RAND did not examine the effect of using contract labor for each contract service even though the association with facility costs may vary by type of service. Second, VA contract labor data have limitations that may affect their usefulness for analysis of the relationship between use of contract labor and facility health care costs. One of these is that the data may include some nonlabor costs. In addition, the small proportion of VA labor costs that are for contract labor and the small variation across VA in the use of contract labor limit the usefulness of these data for examining the relationship between contract labor and facility costs, according to the RAND study authors.
Mar 27, 2015
Children's Health Insurance:Coverage of Services and Costs to Consumers in Selected CHIP and Private Health Plans in Five StatesGAO-15-323: Published: Feb 25, 2015. Publicly Released: Mar 27, 2015.
Mar 25, 2015
Health Care Funding:Federal Obligations to and Expenditures by Selected Entities Involved in Health-Related Activities, 2010-2012GAO-15-270R: Published: Mar 20, 2015. Publicly Released: Mar 25, 2015.
Mar 24, 2015
Drug Discount Program:Status of GAO Recommendations to Improve 340B Drug Pricing Program OversightGAO-15-455T: Published: Mar 24, 2015. Publicly Released: Mar 24, 2015.
Mar 23, 2015
Private Health Insurance:Early Evidence Finds Premium Tax Credit Likely Contributed to Expanded Coverage, but Some Lack Access to Affordable PlansGAO-15-312: Published: Mar 23, 2015. Publicly Released: Mar 23, 2015.
Medicare:Payment Methods for Certain Cancer Hospitals Should Be Revised to Promote EfficiencyGAO-15-199: Published: Feb 20, 2015. Publicly Released: Mar 23, 2015.
Mar 13, 2015
Medicaid Financing:Questionnaire Data on States' Methods for Financing Medicaid Payments from 2008 through 2012 (GAO-15-227SP, March 2015), an E-supplement to GAO-14-627GAO-15-227SP: Published: Mar 13, 2015. Publicly Released: Mar 13, 2015.
Medicaid Financing:States' Increased Reliance on Funds from Health Care Providers and Local Governments Warrants Improved CMS Data Collection [Reissued on March 13, 2015]GAO-14-627: Published: Jul 29, 2014. Publicly Released: Jul 29, 2014.
Mar 9, 2015
Comparative Effectiveness:Initial Assessment of the Patient-Centered Outcomes Research InstituteGAO-15-301: Published: Mar 9, 2015. Publicly Released: Mar 9, 2015.
Mar 4, 2015
Healthcare.gov:CMS Has Taken Steps to Address Problems, but Needs to Further Implement Systems Development Best PracticesGAO-15-238: Published: Mar 4, 2015. Publicly Released: Mar 4, 2015.
Drug Shortages:Better Management of the Quota Process for Controlled Substances Needed; Coordination between DEA and FDA Should Be ImprovedGAO-15-202: Published: Feb 2, 2015. Publicly Released: Mar 4, 2015.
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Free Music with Neverending Playlist
Play the YouTube Snake easter egg game on a non-distracting solid background while listening to the Super Mario theme. Let the retro gaming awesomeness begin. Instructions: 1. Let the video start loading. 2. Make sure the video is selected. You can ...
8tracks internet radio
8tracks offers the best online radio. Stream and listen to playlists curated by people who know and love the hottest music music.
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Sean Payton Replaces Bill Belichick As America's Highest Paid Coach
From NOLA.com :
Move over Bill Belichick. New Orleans Saints coach Sean Payton is now the highest paid coach in America, according to a Forbes article.
From NOLA.com :
Move over Bill Belichick. New Orleans Saints coach Sean Payton is now the highest paid coach in America, according to a Forbes article.
Golf fans will have their eyes glued to their TVs this weekend as the final two rounds of the Masters take place. One of the signature features of the CBS broadcast of the tournament is the calm, beautiful piano-and-guitar music that permeates every break in the action and serves as background music for Jim Nantz and the other announcers
Either you're born with it, or you're not. That phrase comes to life when you watch this video. This 3 year old hops in the batting cage, and goes 13 for 13 hitting softballs! He's ONLY 3 YEARS OLD! The bat is about as tall as him, but he don't care
Heisman Trophy winner Johnny Manziel is making headlines again. This time, he's going to court to protect his name--his nickname, that is. According to our friends at ESPN, Manziel is suing a man who has been selling shirts that say "Keep Calm and Johnny Football." The worldwide leader reports that the Texas A&M is claiming trademark infringement despite not filing for the
Imagine if your refrigerator grew feet, put on a football jersey and ran really fast.
If someone were to ask you to name a professional wrestler, you would probably immediately think of Hulk Hogan, Ric Flair, "Stone Cold" Steve Austin, or the Rock. These men's characters, or gimmicks, have outlived their careers and are still cash cows for WWE
LHSAA member schools today voted in favor of Proposition 18, which will split the high school football playoffs into "select" and "non-select" divisions.
The "non-select" or public schools will still have five classifications and crown five champions
The New Orleans Hornets are supposed to officially become The New Orleans Pelicans today, and this could possibly be the new team logo that has leaked
As Lance Armstrong has gone public admitting to doping, fans have taken to Instagram to show their disgust. Here, you'll see former Lance Armstrong and Livestrong supporters defacing their gear to say "LIESTRONG".
The Outback Bowl this year featured S. Carolina taking on Michigan. It was a good game by all accounts, honestly, I didn't watch it. That's not the point here. The point here is the hit that South Carolina's Jadeveon Clowney made a hit in the fourth quarter. WOW! I


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Nov 06, 2012 at 01:45AM EST
I get your opinion and understand how annoying it is that the most x gallerys can't use the nsfw tags.
But, i got things to say on your comment and time to say them. So, let's go.
Firstly, Who said all things based on or including a character has to be the same thing everytime?
Secondly, There is no "just kidding!" font at all. It's hard to tell if someone is joking or not because of that.
Third, If i can't tell you to stop drawing your oc, What gives you the right to control other artists?
Lastly, You're not the only one bothered. I'm just not though.
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That really nice that great for u at least hahahajhahahaahah
SHe right u know n hi chris sry it tokk me awhile just something got in my way
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california .
huh my name is chris or anonymous wutevrim 15 and i live in calli!
chirs it reminds me of my old friend who has the smae name which i hate cause he try to jump me with 4 vs 2 but that was in 3 grade


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10 week old Purebred female boxer puppy needs a forever home, She is up to date with her shots and has been wormed. She loves to play and also cuddles with you. She is purebred but no papers. If interested call Lester or Barbara at 330-359-5270.
Mar 28 -
Northeast Ohio :
Dundee - Dogs & puppies
I have 1 black female Carlin Pinscher aka Muggin puppy remaining. Mom is a registered Miniature Pinscher, Dad is registered Pug. Please google this designer breed to read up on them before emailing. Comes with first two sets of shots, wormings up to date and vet checked with ...
Mar 28 -
Central New York :
Dundee - Dogs & puppies
7 mixed breed puppies 4 males 3 females. Mixed breed. No pit bull. No rottweiler. Shepherd boxer aussie mix mom. Dad we not sure but no "aggressive" breeds. References a must!!! No more pics available sorry so plz dont email and ask n waste my time. They are 10 weeks old
Mar 27 -
Albany :
Oneonta - Dogs & puppies
"Slug" is a cross between a Great Dane (mom) and Cane Corso (dad). He just turned 8weeks old. He is a very good boy, he likes going potty outside, he's up to date on shots and worming, and he loves everyone and everything. I would prefer to sell him to a home that already ...
Mar 26 -
Northeast Ohio :
Carrollton - Dogs & puppies
Fawn and white with a full black mask! Raised with kids! Call 989-325-0829
Mar 25 -
Saginaw :
Caro - Dogs & puppies
We have 2 boxer pups left to choose from. One male and one female.
Pups come with full AKC papers, 100% health guarantee, health records, blanket (with moms scent) toy, treats, food packets, 3 wormings done, and 1st shots. The tails and dew claws have been done.
These ...
Mar 20 -
Central New York :
Glenfield - Dogs & puppies
Pumpkin is a beautiful AKC registered female boxer puppy. She was born on January 22, 2015 and will be ready to go to her forever loving home on March 21, 2015. Pumpkin has had her tail docked and dew claws removed. She has been vet checked and is UTD on shots and
de ...
Mar 16 -
Erie :
Greenville - Dogs & puppies
These cute babies were born Feb. 13, 2015. Their daddy is a purebred boxer and mommy is a purebred american bulldog; bulloxer! I have 1male left and 3females. They will come with a puppy pack, 1st set of shot and worming, tails docked, and a health record. I am taking ...
Mar 13 -
Northeast Ohio :
Carrollton - Dogs & puppies
I have 4 beautiful AKC female boxer puppies. They are being raised inside my home with tender loving care and are being well socialized with children and other dogs. Boxers are excellent companions, great with children and are good guard dogs. Both sire and dam have ...
Mar 11 -
Pittsburgh :
Aliquippa - Dogs & puppies
Now accepting $200 non-refundable deposit on the sweet little guy. Born January 22, 2015, he will be able to go to his forever home the weekend of March 21, 2015. His tail is docked, dew claws removed, vet checked, UTD on wormer and shots. Price is $850 for pet registration ...
Mar 10 -
Erie :
Greenville - Dogs & puppies
6 boxer puppies 7 weeks available now healthy playful very well taken care of 1st shots tails done very kids friendly 3 males 3 females for more info. Call Keith 313-580-3083
Mar 8 -
Detroit :
Southfield - Dogs & puppies
I have two boxer puppie one female with white face one male with black mask the are utd on shots they have dew claws removed tails docked and will be microchipped I own bother parents pups do not have papers and you can call me at 7245104267
Mar 8 -
Pittsburgh :
New Castle - Dogs & puppies
Boxer puppy available to go to loving homes from my tegistered mom and dad on our premises. Vacinnations, deworming and health exam completed by our licensed vet. I am located down by Cayuga lake in the country. I am a boxer owner/lover for 14 years.. and would love to ...
Mar 4 -
Central New York :
Genoa - Dogs & puppies
AKC Registered Boxer Puppies. Born Feb. 3, 2015. Tails and dew claws done. Taking $100.00 non-refundable deposits. Both parents on site. Brindle, sealed reverse brindle (black), and flashy. 5 males, 4 females. Please call 734-478-5477 for more information.
Mar 1 -
Detroit :
Whittaker - Dogs & puppies
I have 8 puppies that are currently 4 weeks old. The will NOT be ready for new homes until they are 8 weeks old, so approximately April 3rd. They are scheduled for the first set of puppy shots and deworming on March 20th. Puppy shots are in a series of three, so you would ...
Feb 28 -
Wyoming Valley :
Plymouth - Dogs & puppies
AKC Boxer Puppies American/ European Bloodlines.Sire Barb's "bodidley Bear" (Bluemoons bear son of quinto x Barbs anna girl) Damn: Daisys Dream (Playtime's Seng's Benji x Kali Number two byler) born 1-27-15.. Will be ready around March 23rd. Please contact me for all ...
Feb 23 -
Wyoming Valley :
Susquehanna - Dogs & puppies
JUST BORN 4 Boys 3 Girls, AKC Boxer Puppies, BRINDLE, FAWN, All flashy.
This girl is $1500.00 full AKC Registration.
She is so cute... She is a flashy brindle with a full white collar, full ...
Feb 22 -
Allentown :
Cresco - Dogs & puppies
I have Boxer Pit puppies I need to find forever homes for them! They were born December 19th 2014 they are Adorable! I love each and everyone of them so they need a good home im asking 250.00 with shots and de wormed or 200.00 if you choose to use your own vet contact me ...
Feb 17 -
Rochester (NY) :
Rochester - Dogs & puppies
Red, is a dark flashy fawn, he is just absolutely stunning. He is perfectly marked, he has a super nice head and build. I think he is pick of the litter.
JUST BORN 4 Boys 3 Girls, AKC Boxer Puppies, BRINDLE, FAWN, All flashy.
Litter born Jan 19, 2015. ...
Feb 4 -
Allentown :
Cresco - Dogs & puppies
Fawn and white with full black mask call 989-325-0829 tails and dew claws done, also shots and dewormed
Feb 3 -
Saginaw :
Caro - Dogs & puppies
5 1/2 year old AKC Boxer stud has sired three healthy litters. DNA on record with AKC.
Temperament is not typical of boxers. He is very calm and loves to cuddle. Otherwise, when he's in the mood, he's a complete goofball.
I will breed him only with another AKC fully ...
Feb 1 -
Rochester (NY) :
Rochester - Dogs & puppies
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It's Official: HBO Renews 'Girls' for Third Season
UPDATED: After weeks of talk about about an early pickup for the comedy, the Golden Globe winner gets a green light and an expanded episode count.
It's official: HBO has renewed Girls for a third season.
After weeks of the cast and executive producers spilling the beans early, the Golden Globe winner has been picked up for an expanded offering of 12 episodes.
Both executive producer Judd Apatow and creator and star Lena Dunham have recently discussed working on the third season for the show. Earlier this week Dunham mentioned a late March return to work in an interview with Alec Baldwin.
So far this season, the critical darling's season premiere has drawn a gross audience of at least 3.8 million viewers, with only limited data available. With only two episodes having aired so far, combined views between original episodes, encores, OnDemand and HBO Go are certain to top this number.
The same night the series took home Golden Globes for best comedy and best actress in a comedy (Dunham), the sophomore run bowed to a first-run audience of 866,000 viewers. The number was just south of its series premiere in 2011 and the freshman season finale. All told, that season brought in a gross audience average of 4.1 million viewers for every episode.
With near-universal critical acclaim and plenty of awards recognition, HBO gave Girls an earlier-than-expected return date for its latest run. It originally premiered in April, paired with Julia Louis-Dreyfus starrer Veep. The January return decreased the wait time between seasons and gave a small ratings boost to its new time slot neighbor, Enlightened.
Dunham created, stars and executive produces the series alongside Apatow, Jenni Konner, Ilene S. Landress and Bruce Eric Kaplan -- though the latter is working on a pilot for the network with Jason Reitman and Lorne Michaels.
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Watch North Dakota come alive in the spring. As the snow melts, wildflowers blossom and the spring bird migration brings flocks of geese, meadowlarks and other species to the state. The event calendar also thaws with big draws like the Fargo Film Festival and the KX Sports and Boat show. Click here for more Spring things to see and do in North Dakota.
Discover More On Spring
Trip Ideas & Travel Information
5 Things to see on Old Red Old Ten Scenic Byway (Best Places Lists)
A 108-mile tour back in time between Mandan and Dickinson.
4 Things to See on the Sheyenne River Valley National Scenic Byway (Best Places Lists)
A 63-mile journey through the uniquely beautiful Sheyenne River Valley.
5 Stops on the Killdeer Mountain Four Bears Scenic Byway (Best Places Lists)
Take a 64-mile drive on Highway 22 and Highway 23 from Manning to New Town.
North Dakota Scenic ByRider Program (Articles)
Motorcycle the state's scenic byways and backways for scenic wonders and a patch.
Take a Scenic North Dakota Drive (Articles)
See the state's landscapes along these stunning byways and backways.
Birding Adventures Await in North Dakota (Articles)
Unspoiled scenery and an active migration season make North Dakota a birding hot spot.
Discover North Dakota Adventure (Articles)
Get your adrenaline pumping with these North Dakota outdoor adventures.
Family Fun (Info Page)
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Great food, live entertainment, fun for the whole family with Riblet Fest for kids on Saturday...
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Blue Goose Days is a community event for the whole family! Parade, craft/vendor booths, wildlife...
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Saturday includes a car show and shine at Scotty's Drive Inn at 1pm, parade of classic cars on...
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A family-friendly festival featuring a free concert, rides, games and activities at Memorial Park...
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180 E. Bismarck Expressway, Bismarck, ND 58504
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Expressway Inn, Bismarck, ND 58504
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Hotel Borik
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Cruising in Style
... well its gone, back to the ship to cancel all the credit cards etc, great service from ANZ & BNZ banks. Well the budget is blown now!!! The rest of sailors return to the ship and we are off to the Island of MLJET, to visit internal salt lakes within the island. They are beautiful and the swim wonderful just what I have been dying for, sun and swimming is beautiful warm clear water, I love to be close to the sea.
Winning Wineries of the Peljesac Peninsula
... September, so we were able to enjoy the drive without tour buses or other gawking tourists.
That was fortunate, because Croatia's coastal road is stingy with turnouts where you can enjoy the eye-popping nature show. So we sometimes stopped in the middle of the road and looked. And, since there weren't any cars coming our way, we looked some more. Amazing. Try that on the PCH, or not.
We left Dubrovnik awash in torrential ...
Day 3, Korcula
... The heroine is captured by the evil Black King, and the White King fights him to win her back - which he does. The dance itself is very physical - the dancers all look fit, you could really see them working, and sparks really did fly when the swords made contact. After that we made the long trek back to the hostel and went to bed.
The Adriatic Sea: Croatia
... washing of the waves against the beach, the Mediterranean breeze caressing the olive plantations, and the insects and crickets chirping. That Friday night I repeated the dose of mussels and this time coupled with a mind-blowing squid ink risotto, a bottle of white wine, and raki as a digestive (fruit liquor). I would easily rate this meal amongst the top 20 in my life (side note: there's this restaurant in Damascus, Syria, called Naranj, where I had one of the ...
Doug and Ursula -A little story with some pictures
... piers. The combination of high water and strong wind had put enormous force on the central cleat to which we had attached a spring before leaving for France. The cleat had been cleanly torn out of the deck. We had in fact already heard about this storm as the Ancona to Split ferry had been caught up in it - all the alcohol bottles in the duty-free shop had cartons of cigarettes jammed around them to stop them from flying about.
So Doug, with some help ...


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I finally got around to making Hamelman's "Pain au Levain with Whole Wheat Flour." For comparison, I also baked his Pain au Levain. The former was cold retarded overnight. The latter was not. However, I did retard the firm sourdough starter used for both breads overnight, and I believe this resulted in a tangier pain au levain than my previous bakes.
On to some photos:
Pain au Levain boules
Pain au Levain crumb
Pain au Levain crust
If I were nit picky, I'd say this dough was slightly over-fermented, and I think the loaves were slightly over-proofed. However, it had a thin, crisp crackly crust that I wish I could reproduce at will, and the flavor was delicious, with more of a tang than usual, as mentioned.
Pain au Levain with Whole Wheat Flour
Pain au Levain with Whole Wheat Flour crumb
This bread had a more complex flavor that the "regular" pain au levain when tasted 2 hours out of the oven. There was a slight WW grassiness, which I do not enjoy, and a lingering sourdough flavor, which I do enjoy. This type of bread usually tastes better to me on the day after it was baked, and I trust this bread will follow the pattern.
It's hard for me to say which of the three version of pain au levain in "Bread" is my favorite. Experience suggests it's whichever one I'm eating at the moment. I really, really like all three.
Last week's successful experiment making an "Italian" bread with bulk retardation has made me want to try other types of bread using that technique and other Italian-style breads.
I've been thinking about making a Pugliese bread ever since I first read about it in Peter Reinhart's The Bread Baker's Apprentice. Have you noticed that some thoughts take longer than others to get translated into action? Well, this one has taken about 4 years. In the interim, I have accumulated a sizable number of other bread books, and several have formulas for Pugliese. Consulting these, I find amazing variation, particularly in the flours used. Some use part or even entirely Durum. Some use partly whole wheat. What they have in common is 1) Use of a biga, 2) Relatively high hydration. Most recipes specify shaping as a round loaf with no scoring. The lone exception is The Il Fornaio Baking Book which shapes and scores Pugliese like a French bâtard. None of the formulas in the books I consulted use a sourdough biga.
The formula I ended up using is my own notion of a good rustic bread baked as a large round loaf, with a nod to Puglia. I suppose I could call it "Pugliese Capriccioso."
Wt (g)
Baker's %
AP flour
Fine durum flour
Active starter (100% hydration)
Note: For greater authenticity, one would use a firm starter. If you do, the water in the final dough should be increased and the flour decreased to keep the hydration the same in the formula.
Refresh your sourdough starter 8-12 hours before mixing the dough.
In a large mixing bowl, disperse the active starter in the water.
Add the flours and mix to a shaggy mass.
Cover the bowl tightly and let it rest (autolyse) for 20-60 minutes. (Note: There is no harm in autolysing for longer, but do not decrease the time to less than 20 minutes. I often go out and run errands for an hour or more during the autolyse.)
Add the salt to the dough and mix it in thoroughly.
Transfer the dough to a lightly oiled, clean bowl and cover tightly.
After 30 minutes, do a "stretch and fold in the bowl" for 15-20 strokes. Repeat 3 more times at 30 minute intervals.
When the dough has expanded by 75% or so (about 30 minutes more), transfer it to a floured bench.
Pre-shape into a ball and let the dough rest for 20 minutes to relax the gluten.
Shape the dough as a boule and place it seam-side down in a floured banneton.
Place the banneton in a food-safe plastic bag or cover with a damp towel. Proof the boule until the dough springs back slowly when you poke a finger into it.
45 minutes before baking, preheat the oven to 490ºF with a baking stone and steaming apparatus in place.
Transfer the loaf to the baking stone, seam-side up, steam the oven and turn the temperature down to 460ºF.
After 15 minutes, remove the steaming apparatus. Bake for another 30 minutes or until the loaf is done. The crust should be nicely colored. The internal temperature should be at least 205ºF.
Leave the loaf on the baking stone with the oven turned off and the door ajar for another 10 minutes to dry the crust.
Transfer the loaf to a cooling rack. Cool completely before slicing.
Pugliese Capriccioso crumb
The crust was crunchy, and the crumb was quite chewy. The flavor was remarkably sweet, especially given that there was no sweetener in the formula. The nutty flavor of the durum flour came through and was even more present than in the breads I've baked with a higher percentage of durum. There was little sourdough tang, although that might increase by tomorrow.
This is a bread I will be making again. I think it could stand an increase in hydration, maybe even up to 78% or so.
I also made a high-extraction miche today. This followed my formula and procedures for the San Joaquin Sourdough. The only changes were 1) I used Central Milling's "Type 85 Unmalted" organic flour for the final dough, 2) I added 5 g of diastatic malt powder to the mix, 3) rather than pre-shaping and resting for 60 minutes, after cold retardation, I let the dough ferment at room temperature until almost doubled, then pre-shaped and rested for 20 minutes, and 4) I made one large boule with the entire dough.
The crust was quite crunchy with a sweet, caramelized sugar flavor. The flavor of the crumb was sweet and earthy with moderate sourness. It was quite delicious 3 hours out of the oven, and I think it will have a long shelf life and make wonderful toast.
This is another bread I expect to be making again.
I enjoyed a slice of each with our dinner of Proscuitto with melon and Fedelini with roasted San Marzano tomatoes, garlic, bread crumbs and fresh basel.
Submitted to YeastSpotting
It has been almost a year since I first made the "80% Sourdough Rye with Rye-Flour Soaker" from Hamelman's Bread. At the time, I said it was my new favorite high-percentage rye bread, and I can't say its status has changed. Actually, it's been a while since I have made a high-percentage rye bread. I've been thinking about it, but Codruta's lovely bake of this bread finally inspired me sufficiently to do it.
There are some surprising things about the dough for this bread. Hamelman describes it as "loose and sticky," but the last time I made it, I now recall, both the hot rye soaker and the final dough were less loose and less sticky than I thought they should be. Looking back at my notes of last November, I said I would double check the numbers in the "Home" version of the formula, which I used, against the formula Hamelman provides for a larger production. Well, the numbers check out okay. I also looked at the Errata Sheet Hamelman made available in May, 2010, and there are no corrections to the formula for this bread.
Hmmm … Maybe my whole grain rye flour is thirstier than Hamelman's. In any case, I did add an extra 1/4 cup (2 oz) of water during the mixing of the final dough, which took the total dough hydration from 78% to 84% hydration.
Overall Formula
Wt. (oz)
Whole-rye flour
High-gluten flour
Instant Yeast
Total Yield
Rye Sourdough
Active levain
Boiling Water
Final Dough
Mix the rye sourdough and ripen it for 14-16 hours at room temperature.
Mix the soaker at the same time as the sourdough. Weigh the rye flour into a 6 cup mixing bowl, and pour the boiling water over it. Cover tightly immediately and let it cc sit at room temperature with the sourdough. (Note: Hamelman says the soaker will be thick and will have absorbed all the water. On both occasions I made this bread, there was dry flour left in the soaker, even when I mixed it. I think, for future bakes, I will add extra water to the soaker – maybe 2 or 3 oz.)
Add all the Final Dough ingredients to the mixing bowl of a stand mixer and combine using the paddle (2 minutes). Then, switch to the dough hook and mix at Speed 2 for about 6 minutes. There will be little if any perceptible gluten development. (Note: I combined the soaker, sourdough and water and mixed thoroughly. In a large bowl, I weighed the two flours, salt and yeast and whisked them to distribute the ingredients. I then added the dry ingredients to the mixer bowl and mixed with the dough hook. I added the additional water mentioned above during this step, but, in the future, I think I would add it to the soaker, as noted above.)
Scrape the dough together. Cover the mixer bowl tightly and bulk ferment for 30 minutes.
Scrape the dough onto a lightly floured or a wet board. With wet hands, shape it into a ball, as smooth as possible on the top side, gathered on the bottom side. (Note: I made one large round loaf. Alternatively, you could divide the dough into two equal pieces to make smaller loaves, and shape as above.)
Place the loaf (or loaves) seam side down into a well-floured brotform (or two). Place in a food-safe plastic bag.
Proof for 50-60 minutes at 80ºF. (Note: I heated a mug of water in the microwave for two minutes, then put the bread in the microwave to proof.
45 minutes before baking, pre-heat the oven to 490ºF with oven stone and steaming apparatus in place.
When it is proofed, transfer the bread to a peel, seam side up, and then to the baking stone.
Turn the oven down to 470ºF. Steam the oven. Bake for 15 minutes.
Remove the steaming apparatus. Turn the oven down to 430ºF, and bake for another 45-50 minutes, or until the bread is nicely browned and the internal temperature is at least 205ºF.
When the bread is done, transfer it to a cooling rack. When it is completely cooled (2-4 hours), wrap the bread in baker's linen or a clean kitchen towel and leave it on the cooling rack for at least 24 hours to stabilize the crumb texture before slicing.
The crumb was dense and a bit sticky. My analysis is that the dough was under-fermented, and the loaf was under-baked. This loaf is larger than what Hamelman specified, and, in hindsight, should have baked longer, probably with an additional lowering of the oven temperature for the last portion of the bake.
The flavor, on the other hand, was assertively sour with a delicious earthy rye flavor. I'm hoping that toasting can salvage this bread. Otherwise, I have an abundant supply to use as altus in future rye bakes.
When well-made, this bread is best, in my opinion, sliced thin and eaten with smoked meats or fish, pickled fish, strong or smoked cheeses and dark, braised meats. It has amazing keeping qualities and also freezes well.
Submitted to YeastSpotting
Yesterday, I made Chicken Cacciatore for tonight, when my sisters would be at our house for dinner. It seemed to me I should be serving some sort of Italian bread with this dinner. I didn't really feel like tackling a brand new recipe, although there are a number of Italian breads on my "to bake" list. I thought about the sourdough version of Reinhart's Italian bread from BBA which I have made many times and enjoyed. However, once the idea of formulating an "Italian version" of my San Joaquin Sourdough occurred to me, I knew that's what I was going to make.
I was delighted with the result, although I don't know that anyone more knowledgable than I regarding Italian breads would recognize it as in any way "Italian."
Wt. (g)
Diastatic malt powder
Active Liquid levain
Olive oil
In a large bowl, disperse the levain in the water.
Add the flours, sugar and malt to the liquid and mix to a shaggy mass.
Cover the bowl and let it rest for 20-60 minutes.
Add the salt and olive oil and mix thoroughly. (Note: I squish the dough with my hands until it comes back together, then do stretch and folds in the bowl until it forms a smooth ball and the oil appears completely incorporated.)
Transfer the dough to a 2 quart lightly oiled bowl, and cover the bowl tightly.
After 30 minutes, do 20 stretch and folds in the bowl. Repeat 3 more times at 30 minute intervals.
Refrigerate for 12-36 hours.
Take the dough out of the refrigerator and allow to warm up for 1-2 hour.
Divide the dough into two equal pieces and pre-shape as rounds. Cover with a clean towel or plasti-crap and let rest for one hour.
Shape as boules or bâtards and proof en couche or in bannetons for about 45 minutes. (Note: Optionally, if proofing en couche, roll the loaves on damp paper towels then in a tray of sesame seeds. Alternatively, you can brush the loaves with water and sprinkle with sesame seeds. If proofing in bannetons, you would use the second method but after transferring the loaves to a peel, just before baking.)
One hour before baking, pre-heat the oven to 480ºF with a baking stone and steaming apparatus in place.
Transfer the loves to the baking stone. Steam the oven, and turn the temperature down to 460ºF.
After 12 minutes, remove the steaming apparatus. (Note: What I actually do at this point is switch to convection bake and turn the oven down to 435ºF for the remainder of the bake.) Continue baking for another 12-15 minutes or until the loaves are nicely browned and the internal temperature is at least 205ºF.
Turn off the oven, but leave the loaves on the baking stone and the oven door ajar for another 5-10 minutes to dry the crust.
Transfer the loaves to a cooling rack. Cool completely before slicing.
The crust was chewy except for the ear and bottom crust which were nicely crunchy. The crumb was nice and chewy-tender. The crust flavor was sweet and nutty with the sesame flavor we always enjoy. The crumb was sweet and nutty. Absent the rye flour and with the addition of the oil, sugar, malt and durum flour, the flavor was delightful but very different from that of the San Joaquin Sourdough.
The four of us consumed 2/3 of a loaf with dinner. When I was going to slice some more, sister Ruth told me she would prefer to save it for breakfast toast. Her proposal prevailed.
I'm sure this will make delicious toast, even competing with the Hamelman 5-grain Levain I also baked this afternoon.
Three months ago, I made pizzas using Maggie Glezer's recipe for the dough. (See Pizza Napoletana) It made the best thin, crisp pizza I'd ever had. My blog on that pizza elicited many useful comments and suggestions. I incorporated some of them into the pizza I made this weekend. Thanks to Ross for the prompt to make sourdough pizza dough and to Sylvia for the mention of using a combination of bread flour and durum flour in the dough. I have taken Stan's noting the lower hydration of authentic naples-style pizza dough under advisement. I would note that, using bread flour rather than Italian Typo 00, my effective hydration is lower. (Higher protein flour absorbs more water than lower protein flours like Typo 00.)
Final Dough Ingredients
KAF Bread Flour
375 g
KAF Fancy Durum
50 g
Active Firm Starter (50% hydration)
75 g
Instant yeast
1/8 tsp
10 g
Water, lukewarm
Note: Since I calculated baker's percentages the "old fashioned way," with the levain factored in as just another ingredient, the numbers are misleading. There is a total of 500 g of flour, really. Fifty grams of the flour is in the starter. The starter also contains 25 g of water, so the total water equals 330 g. Thus, the true hydration level of the dough is 66%. And, therefore, the durum flour and the pre-fermented flour are each 10% of the total flour.
So, a true representation of the Total Dough (ignoring the fact that the 50 g of flour in the starter consists of 35 g of AP, 10 g of WW and 5 g of rye flour), would be:
Total Dough Ingredients
450 g
330 g
840 g
In a 6 qt mixing bowl, disperse the starter in the water. (Suggestion: Break the starter into marble-sized pieces and let them soak in the water for a few minutes to soften them. This will make dispersing the starter a lot easier.)
In the bowl of a stand mixer, combine the flours, salt and yeast.
Add the dissolved levain to the dry ingredients and mix with the paddle on Speed 1 for 1-2 minutes until the dough forms a shaggy mass on the paddle.
Cover the mixer bowl and let it stand for 20-30 minutes.
Switch to the dough hook, and mix for 3 minutes at Speed 2. The dough should clear the sides of the bowl but stick to the bottom. The dough will be tacky on the verge of sticky but will form an early window pane.
Transfer the dough to a lightly floured board. Do a stretch and fold to strengthen the gluten a bit more, if needed. Round up the dough then flatten it into a rectangle.
Divide the dough into 4 equal parts, and form each piece into a ball.
Smear about a tablespoon of olive oil on the inside of four 1 qt. ZipLoc bags or other containers that can be sealed air-tight, and place a ball of dough in each. Close the containers tightly.
At this point, the balls of dough can be refrigerated for 1 to 3 days before use or frozen for later use.
If refrigerated, the dough balls should be allowed to warm to room temperature (about an hour) before use. If frozen, they should be thawed overnight in the refrigerator the day before use, then warmed on the bench for an hour before shaping.
An hour before baking, preheat the oven to 500ºF (or hotter, if your oven goes higher). Have your baking stone in place.
Remove one ball at a time from its container and shape it into a 10 inch round by your method of choice. (Optionally, brush the entire surface of the dough with olive oil. This will protect it somewhat from sogginess from wetter toppings.)
Top the pizza as desired. (Note: Very light toppings will result in a crisp crust. Heavier toppings will result in a soft center crust. Yet heavier toppings will result in a soggy center crust.)
Immediately transfer the pizza to your pre-heated baking stone and bake for 8-10 minutes, more or less until done.
Remove the pizza from the oven to a cutting board. (Optionally, brush the exposed crust with olive oil to make it shiny or drizzle olive oil over the pizza for flavor.) Cut as desired and serve.
Repeat steps 12-15 for additional pizzas.
I made substantially the same pizza as last time – olive oil, slivered garlic, chopped rosemary, sliced tomato and parmesan cheese added half way through an 11 minute bake at 500ºF on a pizza stone.
Ready to bake
Ready to slice and eat
The dough stretched thin enough to see through without tearing. It baked crisp with more chewiness to the crust than the original version. The center was crisp and rigid enough to support the toppings. It was delicious.
Thanks to Ross, Sylvia, Stan and all the others who offerred suggestions the last time I made this pizza dough.
Submitted to YeastSpotting
The Basic Country Bread from Tartine Bread is among my favorites, but I haven't baked it in a while. After my positive experience with Central Milling's "Organic Fine Whole Wheat" flour used to make the whole wheat bread from BBA, I wanted to try it in the Tartine BCB. In summary, it was wonderful.
I shaped the loaves as bâtards and proofed them in cotton-lined brotformen. They were baked on my baking stone with my usual steaming method, rather than in cast iron dutch ovens. My starter was very frisky this weekend, and the loaves got somewhat over-proofed. The bloom suffered, but I got great oven spring and the crumb structure was nice. The crust was crunchy, and the flavor was delicious as always.
I have made Maggie Glezer's "own" challah in the sourdough version several times. (See Sourdough Challah from "A Blessing of Bread") I really like the mild sourdough tang on top of the honey sweetness and eggy richness of this bread. Today, for the first time, I baked the challah as pan loaves. I decided to do this both to save a little time - this recipe requires a good 9 hours all together on the day the bread is baked - and because my plan was to use the bread for toast and french toast.
I divided the dough into six equal parts and shaped each as a round. Each pan got three rounds. When I was a child, the local Jewish bakery made what they called "egg bread" in this shape. I don't know if they used the same dough they shaped as braided challot, but the recipe for egg bread in Greenstein's Secrets of a Jewish Baker is less enriched than his challah.
The 470 g of dough in each pan turned out to be too little to fill the pans after the dough had tripled in volume. Consequently, the profile of the loaves is less high than what I had intended, even with very good oven spring. Otherwise, I count this a success.
Happy Baking!
Besides the Whole Wheat Breads, I also baked a SFBI Miche and Hamelman's "Pain au Levain with Mixed Sourdough Starters" this weekend.
As I have for the last few bakes, I used 50% Central Milling "Organic Type 85" and 50% Central Milling "ABC" flours for the "bread flour" in the final dough. I haven't tasted it yet, but when I sliced it 24 hours after baking it has a lovely wheaty and sour aroma with toasted nut notes from the boldly baked crumb.
When I last made Hamelman's Pain au Levain with Mixed Sourdough Starters, Andy (ananda) suggested using a more firm wheat levain and a more liquid rye sour for this bread. For this bake, I did that. I just put the amount of water called for in the rye sour into the wheat levain and the amount of water called for in the wheat levain in the rye sour. (Both call for the same weight of flour.) I can't say this accounted for any difference in the final product, although this batch was denser than usual and had a more pronounced rye flavor. This is a delicious bread, in any case. I had it for breakfast, untoasted, with just a little butter and Santa Rosa plum jam (very tart) and for lunch with Toscano salami in a sandwich.
Happy baking!
The 100% Whole Wheat Bread from Peter Reinhart's The Bread Baker's Apprentice has been one of my favorite breads for years. I love it for it's delicious honey-wheat flavor. However, it often comes out with a dense, cake-like crumb. In April, I tried making this bread using a more intensive mix, as demonstrated by txfarmer. (See Light and fluffy 100% Whole Wheat Bread) I did, indeed, achieve a less dense, more open crumb. But I felt there was some loss of flavor due to oxidation of carotenoids.
It is difficult to make a 100% whole wheat bread with a light, airy crumb. The pieces of bran in the flour act like little knives, cutting the gluten strands that give bread crumb its "structure." I had heard of flour mills that grind the bran to a finer consistency after it has been separated during the normal milling process and then add the fine-ground bran back in, along with the other wheat components that re-constitute "whole wheat" flour. The smaller bran particles do less damage to the developing gluten during mixing.
Central Milling makes such a flour, and brother Glenn recently got some for me at CM's Petaluma warehouse. Today, I used CM's "Organic Hi-Protein Fine" whole wheat flour to make the Whole Wheat Bread from BBA. I followed the formula and procedures in my April 2, 2011 blog entry with one exception: I only mixed the dough for 12 minutes at Speed 2.
The first difference in the bread was the wonderfulness of its aroma. I can't say it was different in quality, but it just filled the house as never before. When the bread was cool and sliced, the crumb structure was even more open than I got with intensive mixing. The bread is chewy like a good white loaf and not at all cakey or crumbly. The flavor is delicious. I can't really say it is better than the flavor I've gotten with either home-milled flour or KAF Organic Whole Wheat flour, but the combination of crumb structure, texture and flavor was remarkable.
I am now eager to try using this flour with other breads, for example the Tartine "Basic Country Bread." Stay tuned.
Pain au Levain from Hamelman's Bread (So what if I baked it umpteen weeks in a row? It's really good!)
Pain au Levain Crumb (the real reason I'm posting on this bread again)
They say "Man cannot live by bread alone. You need side dishes."
A bit of petrale sole, a stuffed baked tomato and some Italian broad beans. Navarro Reisling, not pictured. (Tomato is stuffed with bread crumbs from Hamelman's Pain au Levain with Two Starters, garlic, etc.)
And, to clear the palate and fill any empty corners ...
Susan baked a plum cake.
Hmmmm .... I think I need another slice.
We have my sister and brother-in-law and my younger son's two daughters staying with us this week. This morning, we had a traditional Sunday brunch with bagels, smoked salmon, farmers' chop suey and sourcream coffee cake. My neighborhood bread tasters joined us.
The bagels were made with the Krakow Bagel formula I tested last Summer for Inside the Jewish Bakery. The bagels are supposed to be twisted, but I shaped them in the more usual manner. They are very chewy with a crisp crust and delicious flavor. They received rave reviews. If you want the formula, you will have to buy Stan and Norm's book when it's released in the next few weeks.
I also baked a couple loaves of my San Joaquin Sourdough to have with our dinner of proscuito and melon and fettucine with ragu.
I loved five year old Naomi's comment on the bloom as I took the loaves out of the oven: "Ooooo .... They got so big, they broke!"
Hope you all are having as much fun this weekend as I am!


text:
I did not make this headline up
if Hail and Unite gets us on this list I will support it
further adventures in Jed York justifying the unjustifiable
national title buys you a lot of time
Support MGoBlog: buy stuff at Amazon
MGoBlog strives to be an intelligent, friendly place to talk Michigan sports. Excessive flaming or uselessness is frowned upon. This includes personal affirmation of the blog author, which is very nice but also very cluttering.


text:
Confirmation Service is Sunday, April 19th at 3:00PM.
Confirmation Service Opportunities
Friday, April 3rd 6:00 PM
Stations in the Main Church followed by Lenten Dinner in the Undercroft.
Please contact Shirley Davis at firstname.lastname@example.com.
Friday, April 17th 5:30-8:00 PM
Rescheduled [due to snow] showing of "The Butler" beginning with 5:30 Mass and then view-ing the movie with supper in the Parish Center.
Please contact Carol Gould at email@example.com.
These will be wonderful opportunities to bring our Parish together Fridays in Lent [and beyond]. Keep an eye out for details in bulletin inserts and the website over the coming weeks! With any general questions or to volunteer, please feel free to call Carol Gould at 443-956-9431.
Good Friday Walking Stations of the Cross—Friday, April 3, 2015
Bishop Denis Madden and St. Benedict Parish invite you to join us for our annual Good Friday Walk-ing Stations of the Cross. Participants gather at 10:15AM at the Wilkens Avenue Church entrance. The walk will begin at 10:30AM. Walk with us as we witness to our community by following the Way of the Cross, commemorating Jesus' journey to Calvary. Volunteers who would like to assist as greet-ers, readers, song leaders, or cross carriers, please contact Joe Ford by email at firstname.lastname@example.com.
"The Science Behind the Shroud of Turin"
The Baltimore Guild Catholic Medical Association (BGCMA) invites you to join them for an Easter season presentation by Jess Socrates, MD on Saturday, April 11, 2015 at CMOQ. Parish Mass at 8:15AM. Continental breakfast and presentation in the Parish Center at 9AM. RSVP at firstname.lastname@example.com. $10.00 donation appreciated.
The text of our closing hymn today, "O Sacred Head Surrounded," is ascribed to Bernard of Clairvaux (1091-1153), but some scholars now attribute it to the Medieval poet Arnulf of Louvain (c. 1200-1250), as the collection of poems that contains the text only began to appear in Bernard's collected works some two hundred years after his death. Any documents that could have shed light on the origin were probably destroyed in the French Revolution when all the monasteries were suppressed.
The melody we sing for this text was originally written by Hans Leo Hassler around 1600 for a secular love song, "Mein G'müt ist mir verwirret." Johann Crüger adapted the melody in 1656 to fit a German translation of Bernard's text prepared by Paul Gerhardt. Johann Sebastian Bach arranged the melody and used five stanzas of the hymn in his St. Matthew Passion. Bach also used the melody with different words in his Christmas Oratorio. The hymn was first translated into English in 1752 by John Gambold, and the translation in our hymnal was prepared by Henry Baker (1821-1877).
I find it fascinating to consider the evolution of sacred music as found in this hymn. Several hundred years after the text was written, someone combined it with a popular tune to create a piece of music that now is considered an old traditional standard in our sacred repertoire. While it might seem scandalous now to fit sacred words to a tune by Taylor Swift or One Direction (my niece's two favorite artists), which texts might people still be singing in two hundred years? Will they be using the same melodies we know, or might Adele be the next Hassler? Hmmm……
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Confessions, March 27 (3-8 PM*)
*Childcare will be provided
Palm Sunday MARCH 28 Mass: 5 PM
MARCH 29 Masses: 8:30 AM, 11 AM with Archbishop Lori, Celebrant
Chrism Mass,
March 30
Mass at 7:30 PM with Archbishop Lori, Celebrant
Confessions, March 31
4:30-5:30 PM and 6-7 PM*
*These are the last confessions before Easter
Holy Thursday, April 2
Morning Prayer: 8:15 AM in the Blessed Sacrament Chapel
Solemn Mass of the Lord's Supper: 7:30 PM
with Archbishop Lori, Celebrant
Adoration of the Blessed Sacrament until Midnight,
closing with Night Prayer
Good Friday, April 3
Morning Prayer: 8:15 AM in the Blessed Sacrament Chapel
Solemn Celebration of the Lord's Passion: 3 PM
with Archbishop Lori, Celebrant
Youth Stations of the Cross: 6 PM
Stations of the Cross: 7:30 PM
Holy Saturday, April 4
Morning Prayer: 8:15 AM in the Blessed Sacrament Chapel
Blessing of Easter Foods: 12:30 PM in the Blessed Sacrament Chapel
(no 5 PM Mass)
Solemn Easter Vigil Mass: 8 PM with Archbishop Lori, Celebrant
Easter Sunday, April 5
Masses: 8 AM, 9:15 AM and 11 AM
We have been notified that starting Monday November 10 the Baltimore City Department of Transportation will begin to replace sidewalks and resurface the road surface on Charles Street from Northern Pkwy South to the intersection of Homeland Ave. It is expected to take 90 days to complete the work so please plan for possible delays when traveling to the Cathedral and Cathedral School.


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Aaargh!!! Having to part with my most excellent garden junk!!!
So we are selling and moving to a rental for a while until we find another place to buy (in another state)
I am a collector and hoarder of the most magnificent garden 'junk'
A lot of my stuff already in the garden will have to stay behind but its the stuff still in the garage that I haven't had a crack at yet that will have to go
Husband says just start again at the new house.
Anyone else have to give up their wonderful junk?
Sometimes others just don't see the value in rusty and old quirky stuff!
Well, guess no one in US can get a truck & go pick up your "treasures" since you are way over in Australia! Wouldn't have looked but wondered where "none" was usually a zone!! Have had a couple of folks from Australia but they haven't come on for quite awhile. Maybe you can offer some of it to friends & neighbors. Since you signed in as Wanderer you must enjoy moving around. Enjoy your new digs! Jan
I feel your pain. Every time we moved we also moved the little storage building and re crammed it full. It probably wouldn't stand another move so I am not moving. We also packed up boxes of rocks. I love my rocks! They have been collected for over 37 years. And pots full of divisions of plants, pond fish...I am a hopeless collector.
AW darn. so sorry for you. BUT just think of the fun being able to collect it all again. Yes I have had to shed lots of stuff when we moved 11 times in about 20 years. Was so hard. BUT this last move was only 8 miles so I brought the good stuff with us. THEN I ended up getting rid of so much of it. Since this yard was a total blank slate I did bring lots of plants with us from the last house.. And the garden shed. LOL
Do you have a way to put the things out to the curb with a for free sign? Hope your move goes well for you.
We had 3 days to get tear down our garage or lose our home insurance last fall. I threw away a lot of things and there are a couple I still regret. But it is a kind of relief too. some stuff I was holding on to no one would want probably!


text:
Priests will have disappeared from Ireland in a few decades'
The Eucharistic Congress in Ireland this week will hear of a massive shortage of priests across the country...READ MORE
Bizarre ice storm lashes Donegal in June winter like scene
Bizarre Irish weather for June has resulted in an ice storm in Donegal and pounding rain and flooding throughout the country...READ MORE
"The Quiet Man's" Maureen O'Hara film festival is abruptly cancelled
It the sort of development that would have set Maureen O'Hara's flame haired Quiet Man heroine on a tirade, but nonetheless the Irish film festival which honors the screen icon has been called off at the eleventh hour...READ MORE
Ireland's 'brain drain' uses up their quota of US, Canadian and Australian visas
Ireland's "brain drain" is quickly using up the annual working visa quotas for the United States, Canada and Australia...READ MORE
Abuse victim believes Irish pedophile priest Fr Brendan Smyth murdered an American child
Helen McGonigle, who was sexually abused by Irish priest Brendan Smyth when she was six years old, believes the priest also murdered a child during his time in Rhode Island...READ MORE
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Moon Valley Hotel Apartments
No availability found through our partners. Please contact the business directly or check some of our recommended alternatives.
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Dubai Feb 09, 2014
Tatjana.e stayed here on Feb 9, 2014 during their trip titled: Down Under.
Dubai Feb 08, 2014
Tatjana.e stayed here on Feb 8, 2014 during their trip titled: Down Under.
A week in Dubai
... is undergoing major extensions to make it even bigger. Also the Burj Khalifa is the tallest building in the world. The metro is fast and gets us there in under 20 minutes, a lot faster than driving. The mall is just too big to walk around. 1,200 shops are just too many.
We take a break outside on the promenade where we can admire the Burj Khalifa. Also the mall has the Dubai fountains, a huge water show very similar to the Bellagio in Las Vegas. Its on at 6pm so ...
Last day in Dubai
... couldn't find it! Gave up! Too bloody hot so finally found our way back to the hotel and straight to the pool! We decided we would have a relaxing day by the pool today. It was too hot to travel outside (41 degrees) and the rest of our tour was going to be full on, decided this may be the calm before the storm! Pool area is wonderfully relaxing, comfy chairs, day beds with funky music playing while you relax under the umbrella - ...
Dubai - hmmmm
... had let us browse in peace we would have probably bought some. We then took an evening boat to check out all the amazing buildings they really are an architects dream as some of them are designed to look like parts of boats from sails - Burj Al Arab to ships decks - very impressive I have to say. Arrived in Cape Town yesterday and staying at the waterfront which is very nice and very convenient. Temperatures here are much ...


text:
|Industry Recognition
|Professional Conduct
I am a partner with the firm of Searcy & Searcy, P.C., located in Longview, Texas. I am a native East Texan, having been born and raised in Marshall, Texas.... more
If you're a current or former client, share your thoughts (anonymously, if you prefer). Would you recommend this lawyer to other clients?Review this lawyer
In addition to providing a simple way to express your gratitude to fellow lawyers, any time you add an endorsement to a peer's profile, a link to your profile will appear on it.


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Pronunciation: kupsopsona
Added on: 2013-02-26in: kiss
kupsopsona is pending pronunciation in:
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- Random word: pão
by Google Translate English translation:
kupsopsona = kiss
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Goldstar Member's Event Journal
Human Nature
Saturday October 26, 2013 / 7:00pmHuman Nature
4 tickets
Reserved Seating
How was your experience?
Awesome, loads of entertainment, well put together, the love they share is genuine as well as their love for the people. 2nd time seeing the show will go again.


text:
Compounding Texas' Medicaid funding crisis are proposed federal cuts to Medicare and Medicaid contained in the Bush Administration's FY 2009 budget. "On top of Texas' already over-burdened state Medicaid program - federal Medicare cuts will create an even more problematic scenario for your most vulnerable elderly and disabled constituents," Graves told the lawmakers. "With upwards of 60 percent of nursing home operating expenses in Texas long term care facilities driven by labor costs, additional financial pressures placed on them by federal funding cuts will undermine patients' care, and further destabilize our direct care workforce."
To help protect and preserve access to high quality long term care throughout Texas, particularly in our rural areas where facilities are often the largest local employer, Graves said THCA is pleased that three members of the U.S. House delegation - Lloyd Doggett, E.B. Johnson and Solomon Ortiz - have signed a new congressional letter to House Budget Chairman John Spratt (D-SC) and Ranking Member Paul Ryan (R-WI) asking them to help stop the Medicare and Medicaid funding cuts proposed in the Bush Administration's budget blueprint.
THCA is urging more members of the Texas U.S. House delegation to sign this letter, which helps focus attention on the increasing interdependence between Medicaid and Medicare. States the letter:
"Approximately 80% of nursing home patients rely on either Medicare or
Medicaid to pay for their long term care. Given that the fastest growing
segment of our population are those 85 and older, our nation's need for
long term care is likely to increase significantly. Providing adequate
reimbursement for long term care under both Medicare and Medicaid will
ensure that this growing population will continue to h
|SOURCE Texas Health Care Association
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