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The Milwaukee Steel Straight-Cutting Aviation Shears feature sturdy forged alloy steel blades that are plated with hard chrome to help protect against rust. The serrated jaws can cut up to 18-gauge cold-rolled steel and up to 22-gauge stainless-steel. Quick open/close and 1-hand locking for ease of use.
|Assembled Depth (in.)
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High winds put SD truck drivers on high alert
RAPID CITY (AP) — Recent high winds in western South Dakota have put semitrailer drivers on high alert or off the open road altogether.
The Rapid City Journal reports that wind gusts reached 68 mph on Monday and strong winds are expected through mid-week,
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The dazzling 2007 Cabernet Sauvignon Reserve (86% Cabernet Sauvignon and 14% Cabernet Franc) requires 2-5 more years of bottle age, but should evolve for three decades. Its dense purple color is accompanied by a thrilling bouquet of espresso roast, smoked herbs, licorice, creme de cassis, blackberries, and ink. The wine hits the palate with a blast of fruit, a full-bodied mouthfeel, and tremendous purity, definition, and length. The sensational purity and exquisite balance between all its elements are impressive as well as noteworthy. (97+, RP)
(12/ 2009)
Good full medium ruby. Expressive aromas of cassis, graphite and spices. Lush and sweet on entry, then much more complex in the middle palate than the Ranch bottling, with spicy red and darker fruit flavors complemented by chocolate and loam. Finishes very broad, with sweet, pliant tannins and excellent persistence.
(5/ 2010)
Firm, ripe, intense and concentrated. Full-bodied, chewy and rustic, with dried currant, blackberry and blueberry, mineral, graphite and tobacco leaf. Ends with persistent tannins. Best from 2011 through 2017. (Web-2010)
Below is a listing of the wine review scores we frequently reference in our notes. While these sources remain an excellent source of information, we always recommend that you trust your own palate. Scores in these publications often represent the personal taste of an individual critic, which may not always coincide with your own. We have a huge team of excellent wine professionals that can match wines you've had in the past with new arrivals that meet your flavor profile.
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2012 Joseph Carr Napa Valley Cabernet Sauvignon (Elsewhere $20)
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2012 Von Strasser "Rudy" Napa Valley Cabernet Sauvignon
2012 Textbook Napa Valley Cabernet Sauvignon
2013 McManis California Cabernet Sauvignon
2012 Lewis Cellars "Reserve" Napa Valley Cabernet Sauvignon


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Faith leaders and other groups this week heightened pressure on Congress to pass an immigration reform bill currently stalled in the House. Many have been participating in an ongoing Fast for Families at the National Mall, going without food for days to keep focus on the nation's estimated 11 million undocumented immigrants. Among the faith leaders who visited the fasters this week was Rabbi Steve Gutow of the Jewish Council of Public Affairs. He and others lit a Hanukkah menorah and prayed for the welfare of immigrants before beginning their fast.
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Parenting 101: When teaching your one-year-old how to stage dive, make sure you use the right stimuli.
HT to Matt C
Stock video office party. Gives a whole new meaning to "Johnson in Accounting."
Hipster jokes aside, this hyperlapse of a tri-bridge jaunt around NYC is quite enjoyable.
But dude, no a kombucha stop?
That's it, folks. We're done. Nothing left to do or see. Shut it down.
"How about we sit right there? Dangling over the barrier on turn 6?"
Antrel Rolle on the difference between Prince Amukamara now and a couple years ago: 'he's getting some cutty now' #Giants
— Jordan Raanan (@JordanRaanan) October 1, 2014
There's more to life than being a shut-down corner. Revis Island can be a lonely place.
Local news writers…is there any denominator they won't burrow for?


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Discussion in 'Disney Cruise Line Forum' started by minnieandmickey, Jul 29, 2012.
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For many it is not a "choice" not to drive -- it is logic. If you live more than 600-800 miles from the port, driving may not be an option. Besides the extra vacation days one would need, which many of us don't have, you still have to consider the wear and tear on the family.
I'm not advocating anything about Disney's prices being based on rising airfare, I just think this argument to drive doesn't make sense for a good 70% or more of Dissers.
I live 900 miles from PC. We have driven once and are driving again for an upcoming cruise.
905.4 from the estimate on map quest. I was suggesting options for those that feel Disney is too expensive when combined with airfare. If it's not an option for your family, than its just not an option.
It's great that you have the time flexibility in your schedule to be able to do that. It will probably save you a lot of money.
That depends upon your family situation. When my kids were little, there is no way I could have done 15 or 16 hours in one shot on a road trip. So that makes it a two day driving event, with a hotel, meals, etc. Plus not sure about where you live, but could not find gas on Wednesday here in Chicagoland for under $3.65 per gallon....and it has been higher than that this summer, too.
I think folks who live on the west coast are just pleading for cruises out of that area from DCL and since they now have 4 ships, it is not unreasonable to ask for.
After all, DCL has done the transatlantic and European cruise thing many times, so why not plan more for the U.S. departures from the west coast?
Ugh, I wish I could drive. I live in Western Canada so it is not an option, especially with multiple young children. We drove to Disneyland once which is closer to us than Florida - it was a miserable 30 hour drive not including breaks and stops, and we'll never be making that mistake again. No choice but to fly for us at $500+ per person round trip.
Back on topic, is anyone else a bit happy they haven't released the dates yet? As excited as I am to book I'm not looking forward to coughing up the much larger deposit when I switch my dummy date. Still would be nice to get it squared away.
Back in the beginning of October I was ready and prepared to spend the $... But now, with the holidays right around the corner, I'm not prepared to add a few hundred dollars to my current deposit. So now I'm hoping that they wait for the new year, otherwise I'll miss out on opening day prices and at that point I'd most likely have to push our next DCL til 2015.
Unless you are flying from the NY metro area around school holidays. We've gone to CA twice instead of FL because the airfare was significantly cheaper.
Lets be honest. There aren't as many cruises leaving from CA or the west coast because there are significantly less ports for them to go to. Its not discrimination...its geography. Leaving from LA or San Diego, in 8 days you can pretty much only go up/down the Coast of California or Mexico.
What's wrong with cruising the Pacific Coast? I would love to see some 4 day RT trips out of LA with a day in San Francisco. The east coast people go back and forth to Nassau every 3 or 4 days. Going to San Francisco wouldn't be any more repetitive than bopping off to Nassau every 3 days. People who make those 3 and 4 day trips to the Bahamas all the time can't possibly all be going because they love Nassau so much. It has to be the cruise experience that keeps them coming back. I know I would enjoy several days in SF (over several short trips) a lot more than I would enjoy going back to Nassau again and again. It just seems like they could offer something to the west coast people besides 7 day trips to Alaska.
Trips to Catalina would be nice too.
Someone should start a "driving vs flying" thread. We are about 12 hours away from the port. We leave after work (try to get about 7 hours in), spend the night on the road and drive the rest on the 2nd day. Its not so bad when you break it up like that. We typically drive the full 12 hours home in 1 day, and I must say it is no fun! I can see where people with really young children would hate that drive. I'm not sure I could stomach it if it was much longer. I've run the numbers about a million times, and with the flight price + transportation to/from port, I just can't justify the price. Even with the gas + port parking + hotel on way down, its significantly cheaper to drive for us. Would rather spend those $$$ on the cruise (or on some other vacation).
And even with the higher cruise prices, there are ways to save (although it takes quite a bit of effort). You can do the Target and/or Kroger fuel points gift card thing to save anywhere from 5-15% on the cruise price. Then, transferring the res to Costco will save another 8-10%. Really helps to get that price down for those of us on tight budgets.
A quick scan did show many cruise lines on the west coast to choose from. A few ports mention were: 7 Days - Starting in Vancouver with stops in Victoria, Seattle, Astoria, Cruising the Pacific Ocean, San Francisco, Santa Barbara, San Pedro; as well as the popular Wine Country one week cruises. Then of course, there are the Alaska itineraries.
Here is a 16 night itinerary out of San Diego: Ports of Call: San Diego, California, Us | Day at Sea | Cabo San Lucas, Mexico | Day at Sea | Day at Sea | Huatulco, Mexico | Huatulco, Mexico | Puerto Chiapas, Mexico | Day at Sea | Day at Sea | Fuerte Amador, Panama | Fuerte Amador, Panama | Day at Sea | Day at Sea | Salaverry (Trujillo), Peru | Callao (Lima), Peru | Callao (Lima), Peru.
So with West Coast cruises you could have: Alaska, Hawaii, Mexico, Pacific Northwest, Wine Country, Cruise to Nowhere, and South America, Panama Canal, repositioning, and more to start with.
I think there is enough choice to offer a DCL ship for at least a season of the year...
There's nothing wrong with it! I would definitely do it...as part of a California/west coast trip. Not by itself.
But from a corporate perspective, (and this is nothing but a guess on my part) cruise lines are probably going to "set up shop" long term somewhere where they have more options port-wise, and that's the Caribbean. From FL you can get to more places.
We do that when we go to Disneyland for 3-4 days. Off work at 5, stop in Needles to sleep for a few hours, and then on in to DL for entrance before lunch. Like you, we also make the trip home in one day. We would love to be able to do that regularly for short cruises too.
That kind of agrees with what I had said. Starting in California, in 7 nights, you can essentially go to California or Mexico. Unless you start in Vancouver and go to Alaska, anything else will take longer than 7 nights and becomes cost prohibitive for a lot of people.
I happen to love California, have gone there several times for vacation, and will very likely do it again. And I live on the East Coast. I would never disagree with the merits of visiting California. I just don't see myself doing it via cruise ship.
Right, I think the West Coast folks are just lobbying for a ship porting there for at least part of the year, with 4 ships now in their fleet I think it is doable but we shall see. Since we are all still waiting for 2014 itinerary info...
BTW Paul Tsongas was one of my late husband's favorite people... I've always loved the quote.
This discussion could need its own thread, though it probably won't last too long On the other hand, since we have exhausted all the possibilities for what the 2014 situation might be, we need something else to talk about until Disney gets off the stick and give us a schedule
It just seems to me that, like someone else said, one season with one ship with varied itineraries could show them what could work. 3-4 days to Ensenada and Catalina, or San Diego, 4-5 days to San Francisco, 7 days up the coast. There are numerous variations on RT Pacific Coast cruises out of LA that they could combine into a regular 4 to 6 week schedule to accommodate the schedules of all prospective cruisers in the area. Again, the east coast has one huge ship devoted entirely to 3-4 day cruises back and forth to Nassau. Something on the west coast that isn't nearly as boring as the same trip over and over again could at least be a consideration.
Before RCI's Monarch of the Seas moved to Port Canaveral to do Bahamas cruises, it used to sail out of San Pedro year 'round. The ship did a 4-night (M-F) cruise that went to San Diego, Catalina Island, and Ensenada (I was on that cruise), and a 3-night (F-Sun) that cruised just to Ensenada. Had DCL alternated the 7-night Mexican Riviera cruises with 3 and 4-night cruises, they might've had enough business to keep a ship on the west coast in 2013.
i'm in shock over the cash prices. They're usually more, but seems way more expensive this time.
Was so excited to see one would be offered during one of our upcoming vacation weeks until i checked the point charts.
Over $1,000 pp for an 11c and $1,505 pp for a 5a
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Originally written on Down and Distance | Last updated 11/19/14
ATLANTA - DECEMBER 06: Michael Vick #7 of the Philadelphia Eagles looks on from the sidelines during their 34-7 win over the Atlanta Falcons at Georgia Dome on December 6, 2009 in Atlanta, Georgia. (Photo by Kevin C. Cox/Getty Images)
With the volatile QB situation in Philadelphia, itis interesting that two of the players most affected have such different opinions about it (Credit: AP Photo). There are two prevailing opinions going around the Philadelphia camp regarding the quarterback situation: Chip Kelly needs to pick starting QB in the near future or a "worry about myself" attitude. Michael Vick has made clear his position on the issue. "Hopefully, (coach) Chip (Kelly) makes a decision before training camp, and we won't have to answer that question….so we can go out there as quarterbacks and just focus on this season and not answer questions about competition every day." That question being, "who is the starting quarterback come the start of the season?" While it makes sense that Vick, the previous starting QB, would want to know where he stands with the team, I think it's a good thing Kelly hasn't chosen yet. Making all the QB's work hard all preseason, especially through training camp, to earn that starting spot will show a lot about their talent, character, and maturity. This should help Kelly a great deal when it comes to making that final decision. On the other side of the debate are Eagles' like running back LeSean McCoy. When it comes to the QB debate, McCoy falls on the opposite side of the fence than Vick. "That's why they pay Chip Kelly the big bucks, to pick the quarterback….Whoever he picks, I'm fine with. As long as I get my carries, I don't care who they pick." While some may believe that this is a poor opinion to have, as McCoy will be the one working most closely with the QB on the field, I like the approach he has taken. Roster/depth chart decisions are not something that players should concern themselves with. They have neither the means nor the knowledge that coaches do when it comes to these choices and should worry about themselves and their own play. Regardless of what happens, when the season starts and the decision has been made, McCoy and the rest of the Eagles are going to have to adapt to whoever Kelly puts under center. The post Two Prevailing Opinions About Eagle's QB Situation appeared first on DOWN & DISTANCE - Presented by Sports-Kings.
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John Legend
John Legend, Common, Glen Campbell & Diane Warren Earn 2015 Oscar Noms for Best Original Song
The nominations were announced for the 87th Annual Academy Awards including the two music categories, which offered up a few surprises.
John Legend & Common Take Home Best Original Song at 2015 Golden Globes
John Legend is now a Golden Globe winner. Perhaps now Kim Kardashian won't almost Photoshop him out of his own birthday photo ever again.
John Legend Pens Op-Ed to Ferguson, Eric Garner Protesters
"It is time for the people to wake up, stand up and demand change."
Lana Del Rey, Lorde, John Legend Earn 2015 Golden Globe Nominations
The 72nd Golden Globe Awards announced their nominees for the 2015 show. And, there were some big name musicians who earned themselves a nomination.
John Legend, Chrissy Teigen Hired Food Trucks to Help Feed Eric Garner Protests
John Legend and his wife, Chrissy Teigen, showed support to Eric Garner and Ferguson protesters in New York this weekend with warm food.
'CMT Crossroads' Snags John Legend, Lee Ann Womack for Next Episode
CMT Crossroads is adding GRAMMY-winning artists John Legend and Lee Ann Womack to their roster this September.
John Legend Shares Intimate Video for 'You & I (Nobody in the World)': Watch
John Legend has built his reputation as a soulful, sensitive balladeer and that comes across even more so than usual in his latest video for "You & I (Nobody in the World)."
'Frozen,' Pharrell's 'Happy' Top Mid-Year Charts As Album Sales, Digital Downloads Decrease
Ladies and gentlemen, the numbers are in. Topping the charts in this mid-year music report is (surprise, surprise) Pharrell Williams' "Happy", which has reached half the world's population in merely six months with 571,000 plays on terrestrial radio.
Lindsey Stirling Performs John Legend's 'All of Me' At 100.7 Star
Watch Lindsey's incredible performance of John Legend's hit single 'All of Me.'
Dirty On The 30: Friday, May 23, 2014
Is Kanye going to be able to keep his wedding plans secret and why did Brad Pitt send George Clooney a horse collar? Find out here in Dirty on the 30.


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Film director Christopher Nolan told the press this week that he's still working on the final script for the next big budget Batman film.
The director, who is currently rewriting his brother Jonathan's first draft, joked that he's hopeful that Warner Brothers will greenlight the project. (It's fairly certain since it's already been one of the most successful franchises in its history).
At an Italian press conference for his most recent film Inception, Nolan said: 'I don't like to talk too much about things until I'm further along with them. I'm working on the script right now. My brother Jonah has done a draft of the script and now I'm writing on it.'
When asked if Warners had officially confirmed the project, the 40-year-old said: 'We have set a release date and as far as the film being officially greenlit - they haven't told me they don't want to do it. So I'm hopeful!'
The new film is scheduled to be released on July 20, 2012.
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Why Should We Care If Iran has a Nuclear Bomb?
Recorded: Monday, March 30, 2015
Sr. Fellow Ivan Eland appeared on the Larry Conners USA Radio program to talk about the negotiations with Iran over their nuclear capabilities. Eland believes that the U.S. should give negotiations a chance to work and that any military action the U.S. or Israel might take would require an invasion of Iran. Airstrikes alone would not stop Iran from developing a nuclear weapon.
Experts: Ivan ElandType: RadioIssues: Defense and Foreign Policy, Diplomacy and Foreign Aid, Terrorism and National Crises
Stephen P. Halbrook on the Tom Woods Radio Show to Discuss Gun Control
Recorded: Monday, March 23, 2015
Second Amendment expert, author, and Sr. Fellow Stephen P. Halbrook talks with radio host Tom Woods about the events in Germany in the 1920s and 1930s that led to the disarming of Jews and other so-called "Enemies of the State" beginning with gun registration policies of the Weimar Republic, to the Nazis use of that information to disarm and eliminate any opposition.
Experts: Stephen P. HalbrookType: RadioIssues: Civil Liberties/ Human Rights, Constitutional Law, Gun Control, History (International)
The Political Economy of Drones
Recorded: Thursday, February 26, 2015
Research Fellow Abigail Hall joins the Larry Conners USA radio show to talk about the use of drones both domestically and internationally. What are the implications of the use of drones by law enforcement and military? Hall, who has written her dissertation on the subject, talks about the ramifications of the use of Unmanned Aerial Vehicles (UAVs) also known as drones.
Experts: Abigail R. HallType: RadioIssues: Government Power, Law Enforcement, Political Ideology and Philosophy, Technology, Terrorism and National Crises
Civil Rights Are Too Important to Leave to Special-Interest Advocates
Recorded: Wednesday, January 28, 2015
Research Fellow Jonathan Bean, author of Race and Liberty in America: The Essential Reader appeared on WORD radio to discuss Bean's recent Op-Ed about his experience on the Illinois State Advisory Committee on Civil Rights. On Martin Luther King Day, Bean says King's dream of a more just society is poorly served by ignoring viewpoints that disagree with our own.
Experts: Jonathan BeanType: RadioIssues: Civil Liberties/ Human Rights, Constitutional Law, Culture/ Society, Freedom, Political Ideology and Philosophy, Politics, Race Issues
Ivan Eland: DEA's New Database
Recorded: Wednesday, January 21, 2015
Sr. Fellow Ivan Eland appears on Doug Stephan's Good Day radio show to talk about the DEA and their tactics of accessing data from civilians' phone calls. According to Eland, this is an example of one agency borrowing tactics from another in violation of the Constitution.
Experts: Ivan ElandType: RadioIssues: Civil Liberties/ Human Rights, Constitutional Law, Culture/ Society, Democracy, Law Enforcement, Terrorism and National Crises
Ivan Eland: Is Obama the Worst President Ever?
Recorded: Tuesday, November 4, 2014
Sr. Fellow Ivan Eland, author of the newly updated book Recarving Rushmore which ranks all of the U.S. Presidents in terms of peace, prosperity and liberty, talks about President Barack Obama and his ranking. Obama ranks near the bottom, but it was an early 20th century president that takes the title of "Worst President" in terms of peace, prosperity and liberty. Eland spoke with Kerry Lutz of the Financial Survival Network.
Experts: Ivan ElandType: RadioIssues: Constitutional Law, Economic History and Development (U.S.), Government Power, History (U.S), Political Ideology and Philosophy, Politics
Stephen Halbrook interviewed by Lars Larson
Recorded: Saturday, November 1, 2014
Research Fellow Stephen P. Halbrook, author of Gun Control in the Third Reich appears on the Lars Larson radio show. Halbrook talks about his recent book and the origins of the Second Amendment.
Experts: Stephen P. HalbrookType: RadioIssues: Civil Liberties/ Human Rights, Constitutional Law, Culture/ Society, Government Power, Gun Control, History (International), Law Enforcement
Bruce Benson: Crime in the U.S.
Recorded: Thursday, October 23, 2014
Sr. Fellow Bruce Benson, author of To Serve and Protect appeared on the nationally syndicated Katherine Albrecht Radio Show. Benson discusses his writing on the criminal justice system, the war on drugs, and the founding principles of freedom in society.
Experts: Bruce L. BensonType: RadioIssues: Civil Liberties/ Human Rights, Constitutional Law, Crime, Culture/ Society, Drugs (Illicit), Freedom, Law Enforcement, Regulation and Deregulation


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Article List
Latham & Watkins announces the recipients of its 2015 Diversity Scholars Programs
After receiving almost 300 applications, the firm has chosen the six recipients of its program fostering diversity
Jennifer Fried to join Kelley Drye & Warren
Coming from ten years at the National Advertising Division, Fried will join the Advertising and Marketing practice as special counsel
REIT joining Dentons in Dallas
Toni Weinstein, Donald A. Hammett Jr., and X. Lane Folsom have joined Dentons Corporate Practice as partners.
Linda Shostak inducted into the American College of Trial Lawyers
Linda Shostak, a San Francisco partner at Morrison & Foerster, was inducted to the American College of Trial Lawyers during the organization's 2015 spring meeting in Florida.
Ira Parghi to join healthcare team at Ropes & Gray San Francisco office
Parghi is joining the office as counsel for the firm's healthcare practice
Amy K. Van Zant to join Orrick, Herrington & Sutcliffe
Van Zant will be adding her expertise in IP to the Silicon Valley office
Helmsley Charitable Trust appoints Sarah Paul as new general counsel
Starting February 1, Sarah Paul succeeds Nancy Feller
Samantha M. Hanley promoted to vice president, general counsel at Cambrex Corporation
Starting in February, Hanley will oversee all legal functions at Cambrex
AFP 2015 Risk Survey shows that earnings uncertainty is the new normal
While earnings uncertainty is the new norm, the AFP study shows companies need to be more prepared for cyberattacks as well
Kelly Lipinski chosen for 2015 Fellows Program for Leadership Council on Legal Diversity
McGlinchey Stafford's Lipinski has been selected to participate in this highly ambitious program focusing on diversity


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If an item you would like to purchase is out of stock, you can place a Special Order Inquiry. REVOLVE will then check the availability and obtain an approximate arrival date for the item, if available. Typically, it takes up to 3-4 weeks to verify this information.
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I loveeeeee the dress. It's very stretchy (you can size up because even though it has a side zipper it was so stretchy I didn't need to use it) and really hot on. The only issue that I have with this dress is the belt that comes with it. First, you can't tell from the pictures but the belt is actually a WRAP-AROUND belt. This whole time I thought it was just a single straight forward belt but it is actually super long and so you will have to wrap it around your waist twice. Not really sure what the point of that is because when you double wrap it.... you can't even tell. Second, I ordered this dress in an XS and the belt is HUGE!!!!! It could wrap it around my waist 2.5 times and I'm not even that skinny. I consider myself a true to size xs/s. So I can't even wear the darn belt with my dress unless I go and have an extra hole made. ?i will probably go buy a different belt elsewhere to wear with my dress.
The size small fit my curves perfectly...34/25/34 (height: 5'7"), however the panel near the crotch area is not long enough. If you take a couple of basic steps, it rides up further and exposes you. I love the dress but would literally have to have a tailor lengthen than area in order to wear the dress in public. Note the quality of the garment is fantastic. It looks much more expensive in person.


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Must move daffs...when?
I just found out that I have to relocate my vacation place where I have planted quite a few daffodils (among other plants!) I have until April 1 to finish everything, but I thought it might be better to do it now or later in fall when I would plant new daff bulbs so that they would have time to settle in. I don't have them marked, but I know where most are & will probably be digging up most of the bed anyway! Does anyone have any advice? Dig now? Wait a while? And should I expect them to bloom next spring? I feel like this would be little different than dividing them, but I'm shocked at having to find somewhere to move "buildings" to & could use some reassurance with regard to the plants!
If they're inground, and you've had rain, they may well have started into root production already.
So long as their new location is ready, and you can move them with a rootball, or at least keep their new roots cool/damp while transplanting them, I'd do it now so they settle. New bulbs can wait as they are probably still dormant.
Sympathy for your upheaval and I hope the hard work is well rewarded next growing season.
This is September...the weather has still many warm days left and, if you notice, the bulbs are not in the stores yet.
WHY? Because its too early, the soil temperature is still much too high to plant daffs, tulips et al.
Wait.....until the soil temperature is lower; when bulbs are in the stores and the time is right to plant them.
To remind you....go to that calendar hanging on your refrigerator and mark across the OCTOBER pages...
This will keep the job in your mind that it has to be done.


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Funeral home: No one wants to bury Boston Marathon bomb suspect
Funeral home: No one wants to bury Boston Marathon bomb suspect
Sin City Saints Episode 1: The Fool Monty
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Must Watch
A funeral home director was scrambling to find a cemetery that would bury a suspect in the Boston Marathon bombings.
When a bone-headed incident threatens to ruin the Saints' season, owner Jake Tullis and his staff jump into crisis mode. The league sends a gorgeous, no-nonsense lawyer, Dusty Halford, to oversee a disgruntled Jake.
An old issue rears its ugly head for Jake. As Dusty plots his demise, she has a Vegas fling to get over her ex. Byron and Sam attempt to convince a player to come out of retirement to play for the Saints.
The group has to go on the offensive against a claim that Greendale graduated a dog; Abed creates an attack ad discounting the dog; Britta, after pooping her pants, connects with Elroy over the band "Natalie is Freezing;" Chang shoots a single person porn.
Shaquille O'Neal advises Justin Bieber to clean up his act, if only for the sake of his likability. The #BieberRoast premieres March 30 at 10/9c.
Gorangutang's food anthem music video "Yam ft George Clinton" off their debut album "Sounds From the Gorabitat". The band consists of odd couple William Thoren of Wet Didgeridoo and rapper Tra'zae Lewis Clinton, the grandson of funk legend George Clinton. Written by Tra'zae Lewis Clinton and William Thoren. Directed & Edited by William Thoren & Torian Jabrill
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Fifth Harmony - Worth It - Live from Wilbur Theatre #YahooLive
Ricky Martin - Livin La Vida Loca - Live from Gramercy #YahooLive
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The Raspberry Pi, the credit card-sized computer which has made a lot of changes in the world of electronics, has received a major update. The Raspberry Pi B+ has been launched on July 14, 2014, roughly 2 years after the launch of the original Raspberry Pi.
The Raspberry Pi B+ runs on Linux and uses the same BCM2835 application processor as the Model B. It will also run on several Linux distributions including Raspbian OS, Fedora and Arch Linux ARM.
However, the Raspberry Pi B+ offers the following improvements:
- More GPIO. The GPIO header now has 40 pins, but retains the same pinout for the first 26 pins as the Model B;
- More USB. Whereas Model B only has 2 USB 2.0 ports, the Raspberry Pi Model B+ now has 4. It also has better hotplug and overcurrent behaviour;
- Micro SD. A "much nicer" push-push microSD replaces the old friction-fit SD card socket;
- Lower power consumption. Power consumption is now only between 0.5 and 1 W. This reduction was made possible by replacing switching regulators for linear ones.
- Better audio. The audio circuit incorporates a dedicated low-noise power supply; and
- Neater form factor. The USB connectors have been aligned with the board edge. The composite video has been moved onto the 3.5-mm jack. And four squarely-placed mounting holes have been added..
The Raspberry Pi foundation has also announced that Model B+ will be available in a large quantity for suppliers. However, the company will still be "keeping Model B in production for as long as there's demand for it."
Details on how the Compute Module breaks out to the PCB can be found on the Raspberry Pi Web site. For more information on the Compute Module Development Kit, head over to Element14's Community page dedicated to the Compute.


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You are always welcome here at this site, where it's possible to search for hot ringtones for your Android smartphone. Today we have a ringtone of "Pick up the phone" by Shrek as well as 252 other ringtones by Shrek. You can listen to all 4 Shrek – "Pick up the phone" ringtone variations available here and download it for free directly to your smart phone. You can also find other 24 albums produced by Shrek for all time. "Pick up the phone" is referred to Soundtrack, and we bring you a huge amount of Soundtrack videos absolutely for free. And finally, we have collected lyrics for this track and you can view it here as well. So feel free to browse, listen, download ringtones at Audiko.net. Make your phone sound cool!
Shrek Pick up the phone Ringtone
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Home > Videos > Chance The Rapper f. BJ The Chicago Kid - "Good Ass Intro"
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1158 Tasting Notes
Really liked this one — probably my favourite of the Simpson and Vail teas I've tried so far! The dry leaf smells gorgeous, and actually looks really pretty. It tastes wonderful, too. The apple and cinnamon come out really clearly, almost like apple pie. I can taste a slightly artificial sweetness, but it seems to help create the "cake" flavour, so I can forgive it that.
Yum, yum! A perfect tea for autumn!
Ah. I didn't realise this was green rooibos. I tried it last night and was expecting normal red rooibos, which is probably why I thought it tasted a bit odd. Now that I realise it was green rooibos, it's risen a bit in my estimation. This is another one I'm going to have to try again before I'm really sure of it, but I definitely got carrot cake spices and cake from my first cup. I'm not really getting any cream cheese frosting or creaminess, but you can't have everything. The base tasted a little too strong and prominent for my liking, but I'm looking forward to giving this another go. Definitely a better experience than Strawberry Cupcake!
First cup of this the night before last. I don't remember a great deal about it, so I'll have to write another note next time I try a cup. I liked it, though. I could definitely taste grenadine — lovely, strong and syrupy. The black base is a little harsh, I think. The bitterness almost seemed to be competing with the otherwise sweet flavouring. A little strange, but by no means unpleasant. It might even have been me that messed it up! I'll need to try it again to be sure.
I think, on balance, I'm probably going to prefer the red. Not that I won't enjoy this, though. The red just seems a little better balanced.
I'm looking forward to improving my experience with future cups!
Very sad sipdown. Tried the last of this with a little crystal sugar, as I'd promised myself I would. It enhanced the caramel and vanilla a little, I think. I could certainly taste them more clearly than I could without. It's great either way, though. Definitely one to repurchase in the near future!
Sipdown! Finished off this sample packet this afternoon. It's a little unusual, and an awful lot nicer than I was expecting it to be. Probably my favourite of the Jenier teas I ordered.
Back to work, I suppose. I feel like I'm surrounded by idiots today :(
This was the tea offered at my training session this morning. It was a choice between Green Tea Orient, Chamomile, and English Breakfast. All of them Lipton. I went for this one purely because, of the three, it's what I prefer. I feel most comfortable with black tea in the morning, too.
This is okay, as black bagged teas go. It's nothing fabulous, but it's not awful either. I'd drink it when there's nothing else, and happily — some tea is better than absolutely no tea, after all. That's all I can really say for it, though. In the end, I half wished I'd gone for the green. The water in the urns wasn't really boiling anymore, and would probably have been better suited to a green. Not that my experiences of bagged greens have been good, so maybe I made the right choice after all. Another one to chalk up to experience!
Really love the smell of this dry, and while brewing. It reminds me a little of cider, and the cardamom is wonderfully spicy. There's a surprising amount of cardamom in here. I think my first spoonful brought out about four, so I popped a couple back in the pouch in case they've all risen to the surface. I can really smell the apple, though. It's lovely.
To taste, this is equally nice. It tastes almost like it smells — of baked apple, with the sweet-spicy undertone of cardamom. I like the rooibos here. It's woody and mellow, and fits perfectly with the sweetness of the apple.
I added a splash of soya milk here (I know, new obsession), and I think it works. I'm going to try it with conventional milk, too, and maybe without, but I feel I've made a reasonable start here. It's tasty stuff!
I'm surprised there aren't more (or, indeed, any!) tasting notes for this. It's not that recent a release, after all. It's a pretty perfect autumn tea, though. I can see myself enjoying this a lot in the coming months.
More of this today. I've been offered a new job, so I'm feeling optimistic, and bouncy and happy. It's only for two years, and I have to give up a permanent job to take it, but hopefully it'll all work out for the best. It's a chance I'm willing to take to get off reception, anyway :)
So, yes. Two cups of this today. The first when I arrived at work, cold and irritable after a difficult journey. The second after my appraisal training, and after telling my current manager I'm leaving after 4 months in the job they originally employed me to do (+ two on a temporary promotion). I drank the second with soya milk, which I found in the shop on my way in. I think I like it with this addition. It seems somehow creamier, and the vanilla becomes more prominet. Whatever, really. I just really like this tea!
Tried this with a piece of crystal sugar last night. It didn't make this taste of strawberries. Not that I was expecting it to, but you can hope. It did, however, make me think more of chocolate cake. I don't know why, and nor do I know why I thought of vanilla originally. So, yeh. Not doing that well with this tea so far. All I really want is for it to taste even slight of strawberry! Back to the drawing board again!
Sipdown! Not a favourite in the end. The strawberry is lovely and strong, although not very natural tasting, but the green base was just too bitter for me to really enjoy.
More importantly, I was just chosen to set the fire alarm off at work. Oh, the excitement!


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The Sisterhood Of The Traveling Pants 2005 | Movie Watchlist
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Fortunately for this sentimental coming-of-age story based on the young-adult novel by Ann Brashares and directed by Ken Kwapis, its target audience is youthful enough that the cliches may still retain a hint of freshness. Four lifelong best friends who've… (more)
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I have simple java project with structure:
package com.abc:
I have database configuration parameters configured in c.properties file. Inside a.java and b.java, I am loading properties file using:
Properties p = new Properties();
InputStream in = this.getClass().getResourceAsStream("c.properties");
This works fine. But the main question is, once I prepare executable jar by exporting this code, properties file also gets packaged in jar file. If someone else wants to modify properties file for different database configuration, how can he do it? Do I have to store properties file in some fixed location in local machine. e.g. "c:/". Then give jar along with properties file to the other person. Then he needs to copy properties file inside C:/ location? Also one more question, how can i make this location generic for windows and linux machine?


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The Templeton Prize for Progress in Religion, which recognizes efforts to create a bridge between the fields of science and religion, is the world's largest annual award. This year's winner, Charles Taylor, speaks with Ray Suarez. Continue reading
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Kitchen Garden Journal
Allium Harvest Heat Wave
- Details
- Published on Monday, July 25, 2011, 02:34
- Written by Tim Wilcox
The heat wave brought some intense hot and dry weather to the valley last week. While it certainly stressed out a lot of plants and farmers alike, it was the perfect opportunity to get our garlic and a lot of our onions out of the field.
Due to the cold, wet spring we had—which seems like a distant memory now—the garlic harvest started a week later than usual, around the second week of July. The hot, dry conditions that ensued were perfect for harvesting garlic. If it's wet and rainy during the harvest, the garlic might not dry properly. That was definitely not the case this year, and after a couple of weeks hanging in the loft, the garlic is good and dry and we're now bringing cured garlic to markets. Check out last year's garlic harvest post for some arty work shots.
After we missed the promised rain last Monday, I saw my chance to field-cure some onions and shallots. So we started windrowing them on Tuesday (where we lay them out in the sun in rows) and by the end of the week they were ready to bring inside. We got to use the onion boxes that we made back in March, which are copies of boxes used on this and many other Valley farms back in the old days. (The one that Alissa & Brian are modeling in this photo is an original one that we found in the barn here. The new ones are visible behind.)
Now the barn is filling up: garlic in all the rafters and onions all over the floor in the loft. Now we just need to sell some and quick, so we can stop worrying about the loft collapsing! Although we hopefully will still have some to sell during the winter time.
Some of our favorite garlic and onion recipes can be found in The Vegetable Pages, like spaghetti with aglio, olio and pepperoncino, Greek salad, and green beans with red onion & vinaigrette. We'll be demonstrating how to make french fries with aioli at this year's Garlic & Arts Festival, Saturday, October 1 in Orange, MA.
The heat is also pushing along our summer crops and we're excited to start harvesting some new things. Tiny Padron peppers are a popular snack in Spain just tossed with olive oil and pan roasted or grilled. Once in a while you get a hot one, so watch out! (Martha likes them.)
We're also psyched about our artichokes coming in. They look great and the flavor is so amazing. So different from the week-old ones we get from California. Here's a link to how to trim an artichoke for cooking. Now we need to get our own page on artichokes up!
And tomatoes are really starting to come in now so stay tuned….
Magic Soup
- Details
- Published on Monday, July 18, 2011, 02:33
- Written by Caroline Pam
Our kids love to eat vegetables - but no thanks to us. Here's the awful truth: we toil away all day producing beautiful vegetables and then come home for a family dinner of pizza or crackers and cheese with salami and fruit. We enjoy lovely farm lunches chock full of fresh veggies with our crew everyday but we're often too tired to cook anything serious at the end of a long day.
Thankfully, we've never had to worry that Lily and Oliver weren't eating enough veggies because they love Celia and Barbara's soup. For two years Celia Riahi and Barbara Audley have been taking care of our children at their lovely Waldorf-inspired home day care in Amherst, The Cottage Garden. I remember marveling the first time I witnessed my son and daughter sitting around a teeny table with six of their friends happily shoveling spoonfuls of thick green soup into their mouths. Some days it's orange soup, sometimes with Israeli couscous or barley stirred in. Either way, the kids gobble it up and we feel like virtuous parents.
Celia and Barbara take the summer off and the kids just started camp at Amherst Montessori, so we started freaking out when we realized we'd have to start packing their lunch. We begged Celia and Barbara for the magic soup recipe and because it's been such a life saver for us we thought we'd share it with you.
Soup Base
- Rapunzel vegan soup bouillon (or just water)
- Olive oil
- Onions, 4 medium or 2 large
- Garlic to taste
- Potatoes 5 lbs
- Carrots 3 lbs
This is the base for both green and orange soup variations. Follow this method but add the ingredients below for either green or orange soup, depending on which one you're making.
Saute the onions and garlic in olive oil in a 5 quart saute pan until soft and translucent. Peel, chop and wash all the veggies. Boil 8 cups water and dissolve 4 cubes in it and set aside. When the onions are done add the soup boullion or water and add cut veggies. Add water to cover and simmer on low until everything is soft. Puree with an immersion blender. It should be thick but add water as necessary to blend. Put in containers to freeze until needed.
To serve, thaw, heat and add a bit of water if needed. Cook a grain separately and add to the soup so it is sort of a thick veggie sauce with a grain - Israeli couscous, barley, quinoa, brown rice or even a small pasta shapes work well. Do not blend the grain, just stir it in. Be sure to leave the soup smooth but thick like a veggie sauce. Add grated cheese on top or serve with some cheese on the side. Serve with carrot sticks and fruit for a great lunch.
Orange Soup
- The Base as above
- Sweet potatoes, 3 large
- or
- Large Butternut squash, bake separately and add before blending
- Optional: 2 apples
Green Soup
- The Base as above
- 2 bunches of either: spinach or kale
- 1 bunch cilantro
- Cumin to taste, salt to taste
- Optional: mustard greens, chard, bok choy, lentils
Note: Celia never adds tomatoes, mushrooms or celery to the children's soup.
Wild Mushrooms!
- Details
- Published on Sunday, July 10, 2011, 06:10
- Written by Tim Wilcox
I am an amateur wild mushroom hunter. These days I have little if any spare time for wandering around in the woods in the summertime looking for mushrooms. So my mushroom hunting is mostly confined to the driver's seat of my car, scanning the landscape for any protruding irregularities.
Last Friday—remember that warm, drizzly, mushroomy day?—I spotted a big score of oyster mushrooms growing out of a tree by the side of the road in the center of Hadley. This is just the kind of windfall that automotive mushroom hunting relies on, and I just about had an accident as I made my abrupt, rubbernecking U-turn.
That tree yielded about 5 pounds of perfectly fresh, pristine mushrooms. When I got them home I immediately tore up a few into some hot oil and had mushrooms on toast, which is, in my opinion, the best way to savor fresh mushrooms. (Recipe below.)
Emboldened by my good luck with the oysters, I got the whole family in the car on Saturday and drove out to my chanterelle spot. It seemed the perfect day to go out looking for chanterelles: month of July, after a rain, warm day. Check, check, check.
The spot was "given" to me by our friend Tony, who used to be the chef at Green Street Café, when he moved away from the valley. Tony, a fellow-amateur mushroom collector, came across the patch of chanterelles when he, in turn, was driving past them in his car and spotted blotches of bright fluorescent carmine dotting a mossy swath of roadside in the forested outer reaches of Northampton.
It's a bit of a drive to get out to the spot, but we were just in time. They seem to have emerged that day and were in perfect condition. No slugs, not oversaturated by heavy rain, just perfect, tiny, tight little buttons of fungus emanating their heady chanterelle perfume.
Now that I'm stocked up, I can cook all of those amazing simple preparations that highlight the essential flavors and textures of these mushrooms. There are a few rules for cooking mushrooms: 1.) keep it simple, 2.) use plenty of fat, and 3.) like Julia Child always said, "don't crowd the pan."
Mushrooms on toast. Mushrooms with garlic and parsley on pasta. Mushrooms in cream on pasta (sometimes with fresh peas also). Mushroom and onion omelet with Gruyere. Those are really the only ways I ever cook wild mushrooms. All of these recipes are based on the simple technique of sautéing.
If you are not a mushroom hunter, your best bet for local wild mushrooms is to find Paul Lagreze of New England Wild Edibles at the Tuesday Market in Northampton or the Greenfield Farmers Market on Saturdays. Get there early, of course, for the choicest specimens.
Basic Mushroom Sauté
- Details
- Published on Sunday, July 10, 2011, 05:45
- Written by Tim Wilcox
Cooking Oil (olive or other)
Garlic or shallots or cipollini onions, usually not more than one of those
Ham, bacon or pancetta, optional
White wine, sherry, Port or Madeira, optional
Cream, optional
Heat the oil and mushrooms in a wide, heavy skillet over medium high heat. The mushrooms should all fit in the pan in a single layer with a bit of breathing room between them. (Otherwise, when the mushrooms start to heat up and release moisture, they will steam each other rather than brown. If you have a lot of mushrooms to do, work in batches.) Sometimes I add some bacon as well (like 2 slices, max, diced pretty small), for that extra umami kick. Keep it moving but refrain from stirring constantly.
When the mushrooms have taken on some color and are about halfway through cooking, it's time to add the garlic or shallot or onion and a nice knob of butter. I also usually salt and pepper them at this point. Keep sautéing them until the alliums are golden and caramelized and starting to stick to the pan. (If you had added the butter and garlic in the beginning, they would be too burned by the end.)
Now it's time to add the wine. Stir until completely evaporated. Your pan will look greasy again like it did before.
Just before turning off the heat add the minced parsley, not too much. If you want to turn this into a cream sauce, add the cream now, bring to a simmer and cook about 5 minutes longer.
Now you can serve it with the starch of your choice. I like toasted white artisan style bread or fresh egg pasta like homemade tagliatelle. (I use the packaged Bionaturae brand pappardelle when I feel lazy.)
Happy 4th of July!
- Details
- Published on Sunday, July 03, 2011, 07:42
- Written by Tim Wilcox
Happy 4th of July to all of our readers and eaters out there! I'm taking a week off from writing because I'm off to the farm to pick garlic, onions, cilantro, etc. and bring them to my friend Neftali's to make salsas in anticipation of the pig roast he's throwing tomorrow. I spent the morning making up a fresh batch of masa dough from our own corn for tortillas that I'll make tomorrow. Nothing beats a fresh tortilla for scooping up a hot dripping piece of roasted pig.
So happy 4th to all of you and enjoy whatever foods you are enjoying this weekend! On this occasion I am reminded of how awesome this country that we live in is. No other place in the world is as welcoming to the people and foods of other cultures. With each new generation, more and more different types of flavors are added to the pantheon of what we consider to be "our" food. We combine the best of them with the best of what had come before and a new "local" or regional cuisine is born.
So if you are celebrating with hot dogs and hamburgers, steamers and lobster, galumpkis, roast pork tacos, or even a salad of golden beets or some grilled cousa squash that you picked up from the farmers' market, I salute you.
All About our Spring Cabbage
- Details
- Published on Sunday, June 26, 2011, 11:30
- Written by Tim Wilcox
Cabbage is just now coming into season and because this year's spring crop looks so nice, I thought I would share a few thoughts about it.
First of all, you ought to know that not all cabbage is created equal. There are different types of cabbage for every purpose, and unfortunately, many people's low opinion of this awesome vegetable is probably due to the fact that people use the wrong kind of cabbage for all the wrong reasons.
Our spring cabbage—we grow a variety called Tendersweet and I assure you it is both—is meant to be eaten when freshly picked. When cooked, it becomes very delicate and meltingly tender. (My mother in law makes stuffed cabbage with some frequency and swears by our Tendersweet.) But I think that it is really at its best when eaten raw.
In fact, cabbage itself is my favorite of all the members of its tribe (radishes, turnips, broccoli, etc) to eat raw.
But I wouldn't eat just any cabbage raw. Our spring cabbage, because it's meant to be eaten right after it's picked, has traits that other types of cabbage can ill afford: a thin, tender leaf with a high water content. It's very mild tasting; sweet, crisp and crunchy.
Cabbage grown for long-distance shipping or winter keeping, on the other hand, has thick leaves with low moisture. That's why when you eat most cabbage raw it has a squeaky, rubbery texture and a funky, sulfurous flavor. Not the kind of thing you want to make into slaw and serve with burgers at a 4th of July cookout.
In other words, our cabbage is the heirloom tomato of cabbages. It would simply not endure rough treatment or long journeys but it has a flavor that is truly wonderful and unique.
So, how do I love to enjoy raw cabbage in the summertime? Let me count the ways!
My classic coleslaw, for one. I wrote up the recipe last year and published it on our site and got more feedback on that than any other recipe. Another perennial favorite is an Asian flavored slaw with roasted peanuts and herbs like cilantro, mint and Thai basil in a fish sauce-sugar-lime dressing. SO GOOD!
A German-inflected slaw with a mustard vinaigrette and caraway seeds is another alternative to the classic. And easiest of all, when I was in Italy in the summer I was often served thinly sliced cabbage (they call this variety "cappuccio") simply dressed with olive oil, wine vinegar, salt and pepper as the salad course at pranzo, the main meal of the day.
But lately, my favorite way to eat cabbage is a Mexican-inspired slaw that I like to call chile-lime cabbage. It is amazing when served with tacos (see last week's post about spring pico de gallo).
Chile-Lime Cabbage
- Details
- Published on Sunday, June 26, 2011, 11:24
- Written by Tim Wilcox
(Pictured in top of frame)
These days I am really loving vegetable dishes that are part-salad and part-pickle. Salads made with sturdy vegetables like cabbage or cucumbers (unlike lettuce or field greens) actually improve by marinating in the fridge for a day or two. So if you don't feel like eating it all right away it doesn't go to waste.
½ head of Tendersweet cabbage, very thinly sliced, preferably on a mandoline slicer
1 tsp salt
1 tsp sugar
Powdered red chile to taste (I like to use about 1 Tbsp Korean hot pepper powder. It is made from seeded red chili peppers and is intensely flavored without being too hot. It also gives a nice red color. Hungarian hot paprika would make a good substitute.)
Juice of 1 lime
1 tsp white, rice or sugar cane vinegar, or more to taste
Silce the cabbage into a large bowl. Add salt and sugar and massage into the cabbage with your hand. Add the rest of the ingredients, mix and serve. It is best to wait at least 30 minutes for the cabbage to go fully limp and absorb the flavors. It can also be made a few days in advance also. Feel free to add any other ingredients you want like cilantro, onion, garlic, scallion, fresh chiles, etc.
The Week in Photos
- Details
- Published on Sunday, June 19, 2011, 03:49
- Written by Tim Wilcox
This past week started just like every week does this time of year, with our Monday morning harvest. It takes us a while to wake up and get our heads around what kinds of superhuman tasks we're supposed to accomplish during the week. So it's nice to start with something utterly mindless like picking baby salad mix out of the weeds as the caffeine slowly kicks in. Caroline and Dan look like they are doing their best to focus on what good things have come from all this rain, like the size of our rainbow chard.
By Tuesday we're rushing around trying to get everything picked and washed and packed up for the Springfield market, wholesale deliveries, and CSA distribution. I like to pick beets because they're so colorful. Since I have to always tell everyone what to do, I always tell myself to pick the beets.
On Wednesday it started to clear up and it was a beautiful warm, sunny day. Caroline took a load of stuff down to the brand new Wednesday Amherst Farmers Market in Kendrick Park. I brought Lily and Oliver to hang out there after they got out of school. We sat on the grass and ate a lot of these beautiful Warner Farm strawberries as we caught up with so many friends. If you missed the market this week, come check it out. It's pretty nice. Lots of grass to sit on, produce to buy, and prepared foods to eat from places like Chez Albert (which are made with our veggies!).
Wednesday night it rained hard again and it woke me up to the fact that I needed to seize every minute of sunshine to get caught up on my tractor work. On Thursday I was able to make lots of beds for planting, which was well-timed because Friday was the perfect day for it. Wet, drizzly conditions are good for some things--like setting out transplants. Heather and Alice dug out the leek seedlings from their nursery bed in the back corner of our greenhouse.
We got them in, buried up to their tipppy-tips so they will make long, white shanks. Just in time for some more heavy rain (WTF?!).
This is a shot from our Saturday market stand in Northampton. It was a busy day and we sold mostly everything we brought. The fennel really loves the rain. We also had the first of the fresh garlic, our Spanish Roja variety that matures a good two weeks before the other varieties.
All in all it was a pretty good week and, as ever, we couldn't do any of it without our amazing crew. Thanks to Heather, Alice, Brian, Alissa, Dan, Joe and Ben, as well as Dorothy, Bob, Celia and Barbara who look after our kids. You guys are amazing!


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Variegated Hoya not doing much
Howdy --
I bought a small, starter variegated hoya last August (it might be a Krimson Queen, I'm not sure -- it was just labelled "house plant"). It hasn't really done much since I bought it -- in fact, it looks exactly the same. It hasn't died, and I haven't done anything in terms of pruning, but it hasn't grown!
I let it dry out between watering, and have tried a balanced fertilizer once in late September. It gets full sun for ~4 hours a day, and a couple extra hours on either end.
Here's a picture:
When purchased:
Few days ago:
I lost that one blossom on top fairly early on. The other one is still there, it's just cut off at the bottom of the picture.
Also, as you can see, those leaves are spotty -- I mist them fairly regularly. What can I do?
When you repot Hoyas they tend to focus on forming a larger root system and seeing as the pot your's is in is probably quite a bit larger than the one it came in you can expect it to be busy growing roots for a while before you see top growth.
Hoya carnosa is not a terribly fast grower or bloomer but my plant that came in a 2.5" pot bloomed in under a year. Sometimes a plant can take several years to bloom from this stage but because yours has good sun it should grow fairly fast. Let the top of the soil dry out a little but don't let the potting mix dry right out. The new vine could have died back due to the root zone becoming too dry. Growing in clay pots means you will have to water often during warm weather. An established plant with a large root system in a clay pot could need water every day during the summer, plastic pots are easier for many people to manage when it comes to watering.
Yes, I believe that is a KQ. Also that's one of my favorite Hoyas & I have to say not a fast growing one.
I'm w/ Mike on this, the pot's too big, I have better luck starting them in smaller pots. I too use plastic pots for them (as small as possible) & humidity trays under them. Many of my Hoyas are fine in 3" pots.
As we go into Fall & Winter, it won't be speeding up in growth, sorry. I don't mist, I suspect that's giving you those spots, which you could wipe off maybe w/ a bit of lemon juice on paper towel, otherwise, I'd ignore it.
Try cutting it back. The first photo shows some all white leaves. Did they die back? If not, that's the first thing I'd do. All white growth "zaps" a plant of energy. And pruning always initiates new growth for me.
KQ is a beauty. It's worth the wait, for sure!
Denise in Omaha
Excellent, really helpful. I knew I wouldn't be able to expect much coming into the dreary winter season, but I was hoping for SOME change between August and now. Would it be worth it now to re-pot in something smaller? I can't say I've ever tried that...
As far as watering, I think I received some conflicting advice from the woman that runs my local nursery -- I'll have to bump up the schedule (although not too much, 'cause it's getting cold :(
Is it wise to cut it back when there's this little growth? I'm not sure where to start, there!
I wouldn't cut it back. Denise is saying that if that white leafed growth is still there, cut it back, but in the second photo I can see that it already died back. If you really want to, you can cut that excess bare stem back, but I think you're fine just leaving it.
Whether or not you pot down is up to you. It depends on a few things. If you definitely tend to water heavily and often, I'd pot it down. Which is not to say that you should water it heavily and often; in my experience, KQ tends to do well when the top of the soil just starts to dry out, at which point you water it well (til water starts flowing out the drainage holes). I also don't mist. If you leave it there, it may not show much evidence of doing anything for a while, but when it takes off, it will probably really take off, and you won't have to repot right away.
It's up to you. Either way, it still probably won't do much right away. It took mine a loooong time to start growing much at all, and I started mine in a 2.5 inch pot. I moved it to a 4 in pot, for a couple reasons. It dried out way too fast in the 2.5 in pot, and it was more than a little top heavy, which made it unstable. Once it was in the 4 in pot, though, it really did nothing for the most part of a year. Now, it is growing like crazy (for a KQ, that is), so I'm assuming it finished filling the pot with roots and is ready to go!
My Krimson Queen also did almost nothing (on the surface) for the first year I had it. And then it started growing pretty regularly, so don't feel like you're doing anything wrong. My solution to situations like this is to get some new cuttings to watch while I wait on the slow pokes. /hint hint
I mist, so my leaves are always spotty, too. I use a little bit of milk to shine them up if I'm going to take photographs. Avoid coating the underside of the leaves, though.
Awesome tips. I just need to be more patient (and waiting through the winter sure isn't going to help). I'll have to rely on some of my faster growers 'til then.
I'm so glad I found this message board, it's already been very helpful -- I just bought about five or six more houseplants that I'm unsure what to do on, and I'm sure this'll be a helpful place.


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At 2:08 p.m., the victim and the suspects met for a drug deal. The suspects displayed a gun, and the victim and the suspects began to fight. Several of the victim's friends intervened, and the suspects fled on foot. The first suspect is a black male, 18 to 20 years old, 5'11", with a muscular build. The second suspect is a black male, 5'9" tall.
Find complete information on this precinct, including contact information, community announcements and more.
#BCoPD has searched the home on Bon Haven Lane and found nothing inside. Units a...#BCoPD has searched the home on Bon Haven Lane and found nothing inside. Units are starting to clear the scene.^JW2015-03-27T18:16:12+01:00http://www.facebook.com/BaltimoreCountyPoliceandFire/posts/958154047528060
#BCoPD o/s, 9700 blk Bon Haven La, 21117, for a possible barricade. Call dispatc...#BCoPD o/s, 9700 blk Bon Haven La, 21117, for a possible barricade. Call dispatched 1150. ^EA2015-03-27T18:04:52+01:00http://www.facebook.com/BaltimoreCountyPoliceandFire/posts/958149814195150
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#BCoPD mourns the loss of our friend Bill Toohey, for many years the voice of #B...#BCoPD mourns the loss of our friend Bill Toohey, for many years the voice of #BCoPD. Bill passed away this a.m. after a brief illness.
Bill served as the Director of Media Relations for the Baltimore County Police Department from 1996 to 2010. Bill was a good friend to many of us in the public safety and government community and a committed, enthusiastic media relations practitioner. We will miss him.
Please keep his family in your thoughts in the days ahead. ^EA2015-03-26T19:07:43+01:00http://www.facebook.com/BaltimoreCountyPoliceandFire/posts/957708944239237
Precinct 8 - Parkville
Precinct 8 - Parkville
At 7:35 p.m., the victim was walking to her car when another vehicle pulled up beside her. The passenger pointed a gun at her and demanded her purse. The suspect grabbed the victim's purse off her shoulder and jumped back into the passenger vehicle. The first suspect is a thin male. The second suspect is a white male, with a large build and olive complexion.
At 10 a.m., the victim was picking up her mother when the suspect approached her and implied that he had a weapon behind his back. The suspect demanded that she get out of the vehicle, but fled when she complied. Philip Thomas, 26, was arrested and charged with armed robbery.
At 4:58 a.m., an officer on patrol observed a man standing near the Firehouse Tavern. The suspect fled when the officer approached and was not located. The officer found pry marks on the rear door of the business. The suspect is a white male, 18 to 25 years old, 5'9", and 170 pounds.
At 10:35 p.m., the victim was getting out of her vehicle when the suspect approached and displayed a gun. The suspect fled after taking the victim's money, phone, and keys. The suspect is a black male, 20 to 25 years old, 5'11", 180 pounds, with a tattoo on the left side of his face.
At 10:30 p.m., the suspect approached the victim in the parking lot of the Firehouse Tavern. He displayed a stun gun, and demanded the victim's wallet and keys. The victim gave the suspect his keys and then fled. The suspect is a white male, 20 to 25 years old.
At 6:20 p.m., a cab driver responded to the area to pick up a fare. Six suspects surrounded his taxi, and demanded money. The suspects banged on the windows and attempted to open the doors, but the victim was able to drive away. The suspects are six black males, in their mid to late teens.


text:
i replaced the o2 sensors and plugs an wires and the check engine light is still on it says 1/1 o2sensor high voltage to circuit what else could be wrong
View questions for:All Dodge
Ram 1500
2003 Dodge Ram 1500
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2003 Dodge Ram 1500 Question: running rough
Visitor, 5.7L V8 HEMI, Duluth, MN, May 08, 2010, 07:53
1 Answer
Answer #1mastertech6371 May 08, 2010, 08:48Master
it depends. if it is a heater circuit, you may have replaced the correct sensor, there are 4 sensors, 2 upstream and 2 downstream, but the circuit is protected by a heater fuse which may have blown in the process.
ReplyHarpoon, December 02, 2010, 02:32Rookie
Where is the heater fuse and is it hard to change? What I mean is, is it in the fuse box in the engine or is it an inline fuse?
Replymastertech6371, December 02, 2010, 08:59Master
it is in the fuse box. if it was blown, more than one heater would not be working.
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Mike Luckovich by Mike Luckovich
- April 21, 2013
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Comments (10) (Please sign in to comment)
Sanford. What an idiot. He wraps up the GOP nomination, then trespasses at his ex-wife's house? He'd simply hand the election over to the democrats were it not for his need to have people laugh at him. Nonetheless – his fiancée is HOT!
if you check the nominations for GOP Presidential Candidates you will see most are either idiots or crooks.
Ms. Ima knew what?
There were many pictures in the dictionary when I looked up the word 'sleaze'. Sanford's was right on top.
If you draw randomly from a given selection, you will tend to draw a representative sampling of that selection.
Nuff sed.
It made for a nice headline TTM, but I believe that the only thing known before 9/11 was that "something" was going to happen "soon".
He's running against Stephen (The Colbert Report) Colbert's sister (well, one of his sisters; there's 11 siblings in that family). Should turn out to be an interesting race, though I doubt he'll be victorious (thank God).
THe anti abortionists have lost sight of compassion and common sense over Their View of Morality.
Once the baby has arrived most people who cherished him in the womb vote against any aid to help the babies and their mothers financially.
It's wonderful if you can do it without any aid, but the world doesn't work that way.
What about the children who were raped and give birth at 10, 11, 12 years old? What about a mother of 3 who will die and leave orphans if she has another child?
Christians and Jews believe that you help the poor, give aid to the sick and the widows. Those 2 religions are Based on how to treat others.
Nothing. Ever!
RUSTED MECHANIC: Thanks for reminding me. The day that Hillary Clinton stood up in front of Congress, (May, 2002) waving that NY Post headline around while cackling "What did Bush know and when did he know it?" was the last day I called myself a Democrat. (I had voted for Gore. I haven't voted for a Democrat since.)
So you go on believing the lies, calling anyone who isn't as brainwashed as you "stupid", "liars", "racist" and worse, all the while complaining about the civility of other posters, while wishing anyone who doesn't see the "truth" as you do, through your left-wing partisan glasses, flagged and removed from this site (a favorite tactic of the left). The air is much clearer where I sit today.
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Our thoughts are with AK Press today. Last weekend their warehouse and distribution center was burned and suffered …
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Waking Up to the Century of Declines
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Concerns over climate change and energy depletion are increasing exponentially.
Mainstream solutions still assume a panacea that will cure our climate ills without requiring any serious modification to our way of life.
Plan C explores the risks …


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'Howl-o-ween' goes to the dogs: Canine costume contest at Camp Bow Wow
Sure, "Howl-o-ween" has been used before – lots. But seldom has it been as appropriate a name for an event as it was for the Halloween costume contest for dogs held Friday at Camp Bow Wow. The dogs running around the various play areas greeted visitors joyfully, and tended to drown out quiet attempts at human conversation.
Every day, dozens of dogs are brought by their owners to spend the day at the "doggie daycare" on Mercantile Avenue off Airport Road, but Friday morning, many of the dogs showed up dressed for Halloween. By doing so, they enjoyed a discount off the daily fee, but clearly, that was not uppermost in the minds of the pet lovers who were dropping off their precious doggies.
These are serious dog people, willing to pay moeny to keep Rover happy and occupied while they are off at work, as well as taking the time to deliver and pick up their little bundle of canine joy. The canine contenders vied for prizes in the categories of sexiest, scariest, funniest and most original canine costume. After being admired and photographed, the dogs had their Halloween garb removed by the people, before the dogs could do the job.
Tony Cannavino dropped off Arthur, a black lab mix, who was dressed up as a "surfer dude," with a brightly colored, tight fitting t-shirt and a flowery lei.
"This is his favorite place," said Cannavino. "We can't even say Camp Bow Wow when we're at home, or he goes crazy. He loves this place."
Dan Varano brought Meadow, dressed as a "Hawaiian Tropic girl," the female counterpart to the surfer dude, sporting a lei and, said Varano, one of his wife's bikini tops. Meadow was judged the sexiest entrant.
Riley, a British cream golden retriever, with hair matching owner Jan Gazdie, dressed as a wizard, in a black cape and black peaked cap.
Kelsey Butler, who works at Camp Bow Wow, got into the spirit of the day with her chocolate lab Kryptonite dressed as a hippie, bypassing the obvious Superman theme. Kryptonite wore a tie-dyed shirt with a peace sign, a bandanna tucked around his ears, and showed an amazing ability to keep his shades in place over his eyes.
Other dogs came as ghosts, pumpkins, and spiders. Jake, a Jack Russell terrier, showed up as a spider with extra legs dangling, winning the honors in the "scariest" category.
October 31 marks the one-year anniversary for Camp Bow Wow in Naples, although the franchise operation has numerous outlets elsewhere in the country. "Since we had just opened last Halloween, we didn't know how many dogs we would get in costume," said Isel Tiziano, noting that about 70 dogs show up daily for daycare, and more are boarded at the facility. "It's been a great turnout."
Isel, who is co-owner of Camp Bow Wow with her husband Dominic, encouraged people leaving town to bring their dogs for daycare ahead of time, to get them used to and excited about the chance to play with other dogs all day.
"We've been coming here since they opened," said Susan Greiner, whose two pugs were costumed with bows as Christmas presents. "This is the best place in Naples. Juno and Jade told me."
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Orderline 0208 987 3700 Mon to Fri 9-6/ Sat 10-6
If you have a question to ask or would simply like to give us some feedback,
you can fill in this two part form.
Please feel free to review a product you have purchased.Reviews are helpful for customers and gives you a chance to share your experience.
Step 1 of 2
Thank you for your message. We'll be in touch shortly.
If you would love to explore the chance of working with us here at Graham and Green and cannot see an open vacancy which suits your profile, feel free to submit your C.V for future consideration.
Please forward your CVs with a covering letter to firstname.lastname@example.com
If you wish to discuss this with us further and in confidence, please feel free to contact us on 0208 987 3700 and ask for the HR Manager.
Ecommerce Manager
Reporting to: Managing & Creative Director
Responsible for: Web Merchandise Admin Assistant & Ecommerce & Digital Marketing Executive
Liason with: Head of Sales, Head of Operations, Head of Merchandising, PR Manager, Head of Finance & Co. Secretary
Main purpose: Develop and maintain the marketing strategy, plan & budget for the company in order to achieve maximum profits through the sales channels
Graham and Green is a family run business. Husband and wife duo Jamie and Louise Graham share a love of mid century antiques, eclectic accessories, Provençal style & an inherent love of the exotic. The company have been supplying exceptional interiors and gifts for 40 years. Our unique and eclectic ranges are available in the stores and showroom and can also be purchased via the web and mail order.
The candidate must have high profile ecommerce experience gained in a retail environment. You will be commercially aware, possess a strong record of driving and achieving growth through digital marketing, CRM, direct mail and content management.
Marketing- Develop and implement the online strategy along with company wide marketing campaigns.
Website- To manage and develop a web content manager.
Profile- 5+ years in an E-tailing and Direct environment
To apply this role please send your CV with the covering letter to firstname.lastname@example.com
North Acton, London
Starting ASAP
Hours of employment:
2 days per week: Monday 9am-6pm, Saturday 10am-6pm
The Company
Graham & Green have been supplying exceptional interiors and gifts for over 37 years. Our unique and eclectic ranges can be experienced in our stores and via the web and mail order. We are always on the lookout for individuals who will embrace the Graham & Green culture. We are looking for someone to help us in the mail order team to help us with the following:
Purpose of the Role
The mainstay of this role is to contribute towards the continuous improvement in the levels of customer service within the company; ultimately meeting and exceeding the customer expectations vis-a-vis the 'high-end' brand image of Graham and Green.
Key Responsibilities
• Answer all incoming calls on a priority basis; Answer both customer
service & sales calls as and when the need be
• To ensure that all customer queries are resolved and all customer orders placed as quickly & efficiently as possible.
• Work towards minimizing the number of issues being escalated to Customer Service Team Leader / Manager
• Manage the product waiting list and ensure that customers are contacted as soon as the product becomes un/re-available
• Aim towards processing all returns and exchanges within 48 hours wherever possible
• Be up to date in responding to mail order emails
• Continually seek customer service feedback and share with the Customer Services Manager to improve agent customer care standards.
• Any other ad-hoc tasks as requested by the management from time to time
•Expert user in call centre technologies
•Passion for the company products
•Excellent written and oral English
•Empathetic and considerate nature
•Desire to deliver excellence in customer service through people performance and knowledge not just through technical ability
•Excellent skills in Word, Outlook and Excel
The person
•He/she will be independent, organised, meticulous, and process-orientated.
•Good communicator.
Strictly no agencies
We are recruiting for a Part Time Sales Assistant position in our Elgin Crescent Store. 2-4 days a week on a fixed rota basisThe responsibilities for this position are:
Please send a copy of your CV and covering letter to firstname.lastname@example.com or to the store manager at:
4 Elgin Crescent
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Sara's Secrets
Fun Cooking for One
Just because you're cooking for one doesn't mean you shouldn't eat well. Grilled New York Strip Steak w/ Salsa Verde; Orzo w/ Tomatoes and Arugula; Chocolate Raspberry Icebox Cake.
(Episode: SS1C08)
Recipes from this episodeAll Sara's Secrets Recipes
Grilled New York Strip Steak with Salsa VerdeRecipe courtesy Gourmet Magazine
- Cook Time:
- 10 min
Chocolate Raspberry Icebox CakeRecipe courtesy Gourmet Magazine
Orzo with Tomatoes and ArugulaRecipe courtesy Gourmet Magazine
- Cook Time:
- 10 min


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I am a half-German, half-Filipino artist currently based in Bangkok. I consider myself a synthesizer of different cultural references, of archaic as well as dream symbols; a reclaimer of discarded or overlooked surfaces. I am interested in a new human ecology, one that respects our interdependence as human beings, our own inner nature, and the natural environment. My main expression is painting, however I frequently use collage and layering techniques too and venture into mixed media work. My art is a record of my experiences, emotions and visions - a record that charts a lived personal reality which hopefully touches upon a more collective and universal truth.
Solo Exhibitions
2014 coLOCAcion, El Chiringuito, Bangkok, Thailand
2013 Traces, The Space, Bangkok, Thailand
2010 Reflection, the Pikture Gallery, Bangkok, Thailand
2009 Intermezzo, MAG:NET Gallery, Manila, the Philippines
2007 Third Space, WhiteSpace Gallery, Bangkok, Thailand
Group Exhibitions
2015 Intermezzo, Korean Cultural Centre, Bangkok, Thailand
2015 Exo / Endo, Iniala Gallery, Phang-Na, Thailand
2014 MONOLOGUE, Bridge Art Space, Bangkok, Thailand
2012 Pinoy Artists – The Bangkok Art Experience 2012, The Embassy of the Philippines, Bangkok, Thailand
2011 I AM HURT, Entrepot Fictief, Gent, Belgium
2009 8 Noodle, Aorkanai Studio, Bangkok, Thailand
2006 Free Range, Truman Brewery, Brick Lane, London, England
2006 Straight from the Heart - Exile Art in North Staffordshire, The Potteries Museum & Art Gallery, Stoke-on-Trent, England
2005 Serenda, Bukwell Visual Arts Gallery, Javea, Spain
2005 Conjunction LA:05, The Moorland Gallery, Leek, England
2015 Site-specific installation for Malasimbo Music and Art Festival, Puerto Galera, The Philippines
2014 GRIT in Mumbai, self-initiated art workshop with the children of the Maharashtra Seva Housing Society Shastri Nagar, Dharavi, Mumbai, India
Prizes / Awards
2009 Winner of 'Transforming Public Spaces - Change Bangkok', photography competition, British Council, Bangkok, Thailand
2011 M.A. Art History, The Open University, Milton Keynes, England
2010 PGCE Art, Sunderland University, England
2006 B.A. (Hons) Fine Art, Staffordshire University,England
Professional Experience
2014 - present Lecturer on Color Aesthetics at Chulalongkorn University, Faculty of Architecture, INDA, Bangkok, Thailand
2012- 2014 1st year instructor at Chulalongkorn University, Faculty of Architecture, INDA, Bangkok, Thailand
2009 - 2012 Art Teacher, St. John's International School, Bangkok, Thailand
2007 Freelance collaborator with TA&DG (Thailand Art & Design Guide), Thailand


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For all the Nerdfighters who are also on Pottermore! Now there is a place to exchange Pottermore usernames and stories about Potions Class!
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I have a Dogwood Dragon core wand that is surprisingly swishy and 9 3/4". What do you have?Continue
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Preheat oven to 350 degrees.
Cream butter and sugar.
Beat in extract.
Add salt and flour and mix well.
Chill dough.
Roll into 1 inch balls and roll balls in sugar.
Stamp with cookie stamp.
Bake 12 to 15 minutes, (vanilla extract may be substituted for almond extract; use 11/2 teaspoons vanilla)


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Bunny Lake Is Missing
From the critics
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How excited was i to find this gem! I'd never heard of it, nor had i heard of the director (Otto Preminger) which i am ashamed to admit! This movie was absolutely wonderful. It's offbeat creepiness is brilliant up to the very end. Like film noir and suspense with a bit of creepiness filling the gaps? Don't miss this one!
One of those movies that you love, even though the ending is a mess.
This movie was entertaining and interesting but not one of my favorite for this year. Not too bad---good performance. I fast forwarded a lot but not all the way.
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"One person can make a difference and every person should try." –John F Kennedy
"Darkness cannot drive out darkness, only light can do that. Hate cannot drive out hate: only love can do that." ― Martin Luther King, Jr
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