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Registered User
Posts: 175
Joe's on Carmine St.
October 04, 2011, 01:07:04 AM »
Hey everybody,
I'd love to make a pie like Joe's on Carmine St. I've tried using the search function to see if anyone has collected any info on them before and the only thing I seemed to find was that they were running their deck ovens at 550F.
That alone is interesting since they get quite a bit of char on their the underside and edge of their crusts... perhaps because it is so thin?
I'd guess they are down in the .07 range for TF, and my super novice guess would be something like AT flour, just since I know it's very popular in the NY pizzerias. No idea how to judge hydration though others on here seem to do it quite readily! Have a look....
old video... hasn't been 2.25 since when I first went there like 10 years ago or something...
I love their sauce/cheese flavor and would love to capture that, but have no idea what's going on there.
Any thoughts would be super helpful!
Re: Joe's on Carmine St.
Reply #1 on:
October 04, 2011, 06:26:47 AM »
It's been quite a few years since I've had Joes, but, if memory serves me correctly, it didn't have the level of chewiness that one normally finds with fully developed All Trump doughs. You can get a tender crust if you underknead All Trumps, but, watching the video, I don't think they're working with an underkneaded dough. All Trumps (or other 14% bromated flour) tends to be the industry standard, though, so maybe they are using it and the tenderness is coming from the oven spring and thickness factor (or maybe additional oil). I would try two flours- bromated All Trumps and bromated 13% flour (King Midas Special, Spring King, Full Strength, etc).
The cheese is going to be Grande, and it's less than other pizzerias. On an 18" pie, that could translate into 10 oz. of cheese. They're renowned for being stingy with their cheese, though, so if you're making this at home, I'd use more.
From watching the stretching that they're doing in the video, I'm pretty certain that you're dealing with a mid hydration dough- at or close to the absorption value. For All Trumps, this would probably mean 62-64%
Sean, don't get too caught up with oven temps. A typical home oven at 550 is not the same as a deck oven at 550 because of the lack of thermal mass. Think about how quickly things cook while boiling at 212 versus baking at 212. Different materials, different heat transfer, different ball game. The only consistent way of looking at pizza baking is by time- a 4 minute pie in a pizzeria will match a 4 minute bake at home. I would say this is a 4-5 minute bake- and not a done at 3 minute bake and then pushed a minute longer for extra charring like you might find at a coal place. Joes might have a tiny bit of char, but it isn't much.
NY tradition has been same day or overnight ferments. Since Joes crust has never struck me as being one dimensional in flavor, I'm leaning towards overnight. With the number of pies they sell, I have a hard time picturing them having the room for that much walk-in space, so I think we're talking about a room temp overnight. Like the cheese, though, you have an opportunity to do better, so don't shy away from a superior 1 or 2 day cold ferment.
The thickness factor is most definitely .07 and not a fraction more. This is one of the thinnest crust pizzas I've ever eaten. It might even be as low as .065.
Oil is a bit of toss up. My gut feeling is yes, there's oil. I would give 2% a shot.
If you cold ferment for a day or longer, then I'd omit the sugar. If you do an overnight, then I'd add 1% sugar.
This is a pretty well kneaded dough. I wouldn't take it (or any dough) to window pane, but I'd go pretty close to smooth for an overnight and halfway between smooth and cottage cheese for cold ferments.
The sauce adheres pretty closely to my sauce philosophy- everything augments the tomato, nothing overpowers it. If you're going to add oregano, it should be just a pinch. Sugar, sure, just enough to offset the sourness of the tomatoes. Garlic, a little bit.
To be honest, I think one of the big reasons why you don't see any reverse engineering threads on Joe's is that there's no information out there to glean anything from. We can make a lot of educated guesses and come close, but without any videos of the dough being made, we're kind of flying blind.
Speaking of videos, the way the dough seems to handle, the thickness factor and the look of the finished pie all remind me a bit of Luigi's in San Diego. I would take a look at that thread.
Registered User
Posts: 175
Re: Joe's on Carmine St.
Reply #2 on:
October 04, 2011, 10:50:37 AM »
Thanks, Scott! Helpful as always...
I'm not sure that Corrado's carries any of the 13% bromated flours, but perhaps I can do what you mentioned in a different thread and go 2:1 AT:AP flour and mix it up that way as an experiment.
I certainly see what you are saying about the oven temp being sort of irrelevant here... my main goal right now is to just figure out what type of dough will come out best given the oven setup that I do have access to. The curiosity in Joe's is sort of a side interest to that, but since I enjoy that pizza a lot, I figured I'd look into it.
I have been skimming the Luigi's thread and will give it some more attention also!
Re: Joe's on Carmine St.
Reply #3 on:
October 04, 2011, 11:34:25 AM »
Sure thing, Sean.
I've yet to make the trip, but I'm pretty certain that Dawn Foods in Edison carries one of the 13% bromated flours, although blending AT with AP will work.
Where are you at with your current bake time? You've been doing pretty dark pies, right?
If you want, I could put together a few permutations to test, but, you might want to save yourself some work and see where Mike gets with his Luigi and/or Avellino clone (another Joe-ish pizza), since he's going to be working with steel plate soon. Tweaking his recipe to make it a bit more Joe-like would most likely be easier than starting from scratch.
Registered User
Posts: 175
Re: Joe's on Carmine St.
Reply #4 on:
October 05, 2011, 02:27:49 PM »
I actually must confess that I have no exact current bake time figure. If I had to guess, I'd estimate 6-7 minutes to get them dark like this
I'm wondering if a more mid hydration dough with a .07ish TF would bake a little faster on my setup. I've been getting the soapstone up to 600F give or take a little by pushing the oven to 550F and running the broiler. I can also start to just pull them out when they are a lighter doneness, because I enjoy pizza like that, as well. See if maybe the results are better...
Is Dawn Foods open to the public? Any advantage to going with the 13% bromated flour straight instead of doing the 2:1 AT/AP? I'm guessing having all of the flour being bromated instead of just 2/3 is a plus side of the real stuff...
Re: Joe's on Carmine St.
Reply #5 on:
October 05, 2011, 02:46:49 PM »
When I called Dawn Foods last year, they said they were cash and carry (open to the public). 2/1 does dilute the bromate, so, yes, 13% protein bromated flour would be better in that regard.
How long are you pre-heating the soapstone for? I think a 550 preheat sounds about right for Joes. With that thickness factor, it might end up being as little as 4 minutes, but that should be close to Joes. I would try 550, then 525.
Registered User
Posts: 175
Re: Joe's on Carmine St.
Reply #6 on:
October 05, 2011, 04:21:29 PM »
The last time I heated it up, it seemed to get to temp in about an hour. I usually give it at least 1.5 hours because I never realized it came up to speed that quickly.
Good to know about Dawn Foods... I might give that a try since I had to ditch the last tiny bit of my AT do to a little kitchen mishap.
Registered User
Posts: 175
Re: Joe's on Carmine St.
Reply #7 on:
October 10, 2011, 05:50:16 PM »
Hey Scott and all -
Just updating that I picked up a bag of Full Strength today from Dawn Foods in Edison. It was 19.85 and about an hour wait... they apologized and I can't tell you if this is standard. On the phone they said allow 2 hours to fill the order, so I wasn't expecting to have to wait an additional hour on top of that there - some apologies about being understaffed, etc. . .
Excited to see how it works out this weekend or at the last next Tues.
Re: Joe's on Carmine St.
Reply #8 on:
October 10, 2011, 06:11:49 PM »
An hour wait?!?! That's insane. Still, as far as I know, Dawn is one of the few places that has a wide selection of flours. Perhaps I could call ahead?
Horrible shopping experience aside, that's great that you scored some Full Strength. I think you should be very pleased with it.
Registered User
Posts: 175
Re: Joe's on Carmine St.
Reply #9 on:
October 11, 2011, 01:52:15 AM »
Well - as I said it seems to have been extenuating circumstances... one of the customers ahead of me had apparently gotten into a tough spot and had to place an enormous order with them and they said they were understaffed in the warehouse at that time on top of it.
In their favor, as soon as the gentleman with the enormous order decided to cut his losses at a 2 hour wait and come back the next morning, the other person waiting was given an invoice immediately and I was given mine a minute later.
Against their favor - we were told to go to the ramp and someone would be out with our products and bring them right to the car. After waiting ANOTHER long while (we were desensitized by this point) I decided to walk back over to the office and ask what was up. She told me she'd call them again and at that point the warehouse door opened, a guy asked what we needed and we each had our very simple orders filled in about 1 minute tops. Why we weren't driving away a long time earlier? Not sure....
Registered User
Posts: 175
Re: Joe's on Carmine St.
Reply #10 on:
October 11, 2011, 02:05:56 AM »
And yes - calling ahead is required by them, they told me they wanted a 2 hour lead time for all orders. This may be enough on a normal day, but I know for sure that I'll be giving more like a 4 hour lead time if I need to refill the Full Strength.
Looking forward to trying it out... without aiming to clone Joe's or anything, but using that as sort of a guide what do you think of this:
h2o 63%
oil 2%
salt 2%
Haven't decided on overnight/2 day, but I'm leaning to 2-day because I'm used to it and I know a lot of people agree that it's a big plus flavor-wise.
I'm pretty sure I've gone with 0.3% IDY for the 2 days in the past, but I'd have to look at old threads to remind myself.
Re: Joe's on Carmine St.
Reply #11 on:
October 11, 2011, 07:01:43 AM »
Sean, that looks about right. If you've got the time, always go with the 2 day ferment.
Try to find out how much yeast you've used in the past, since your environmental variables will be a bit different than mine. I use .5% yeast, but, my yeast is old. Use whatever will double your dough in that 2 day time frame.
Last Edit: October 11, 2011, 07:29:44 AM by scott123
Registered User
Posts: 175
Re: Joe's on Carmine St.
Reply #12 on:
October 14, 2011, 12:53:56 AM »
Didn't end up getting home til around midnight, so it looks like it'll be somewhere between a 1.5-2 day ferment.
Flour (100%):
Water (63%):
Salt (2%):
Oil (2%):
Total (167.35%):
307.79 g | 10.86 oz | 0.68 lbs
193.91 g | 6.84 oz | 0.43 lbs
1.08 g | 0.04 oz | 0 lbs | 0.36 tsp | 0.12 tbsp
6.16 g | 0.22 oz | 0.01 lbs | 1.1 tsp | 0.37 tbsp
6.16 g | 0.22 oz | 0.01 lbs | 1.37 tsp | 0.46 tbsp
515.09 g | 18.17 oz | 1.14 lbs | TF = 0.0714
I mixed/kneaded the dough until it was past the cottage cheese stage, and easier to handle. Then I divided it and balled it. It was well before window pane, but had a much smoother look than my usual 66% AT dough balls that are still quite sticky.
I'll try to add some pics as this develops.
Re: Joe's on Carmine St.
Reply #13 on:
October 14, 2011, 03:36:51 PM »
Sean, sorry, I missed something. The 63% hydration was for All Trumps, which has an absorption value of 63. Full Strength is probably in the 58-60 absorption value realm. 63 won't ruin your pizza, but it might not be quite as crisp with the extra water.
Registered User
Posts: 175
Re: Joe's on Carmine St.
Reply #14 on:
October 14, 2011, 04:42:44 PM »
Ah, no worries - this will be a starting point. Given the formula I used, do you think my amount of kneading mixing was overdoing it?
Next time I'll try something down in the 58-60 range...
Re: Joe's on Carmine St.
Reply #15 on:
October 14, 2011, 05:48:52 PM »
When you look at a graph of gluten development during mixing, the peak, for higher gluten flours, is a fairly long plateau. The higher percentage of protein in the flour, the higher the plateau, the higher the gluten potential. When you're working with the highest gluten flours like All Trumps, you have to be careful, because if you hit that highest mark, the crust has a tendency to be tough and leathery, so you have to aim for pre-peak, which is a very small kneading target. As you dial the protein back, the gluten potential drops, so hitting peak development is fine. I can knead All Trumps for 2 minutes and the crust will be tender, but if I hit 3, I risk toughness, while I can knead my 13ish blend for anywhere between 3 and 8 minutes and the results will be similar. Besides not wanting to knead any longer than I have to, I tend to think there might be a slight advantage for a dough to reach it's peak gluten development during cold fermentation, so I still knead until the dough is pre-window pane, but if I did, for any reason, knead it a bit longer, with lower protein flours/blends, there's no cause for concern. Lower protein doughs are much more forgiving in that aspect. At least, 13ish flours are. As you keep going down on the protein spectrum, the plateau becomes a spike, and, as you keep kneading, the gluten starts breaking down further and further- but that's only when you drop below 11%. 12-13% flours give you a pretty wide kneading target to shoot for.
Registered User
Posts: 175
Re: Joe's on Carmine St.
Reply #16 on:
October 14, 2011, 06:04:29 PM »
Very informative, thank you!
My instincts, which are mostly based on reading things you and pete-zza have said on this topic, told me that I'd be safe and that it was a factor of the protein content. I remembered you warning me and others about 14% flour and leathery toughness due to over-kneading, and thought that maybe this 13% area would be a bit more forgiving.
I guess I'm still not sure on how hydration factors into this all. You've mentioned that a lower hydration would yield a crispier result. I remember earlier on you were saying that higher hydration would result in better oven spring. What do you think I could expect to see if I drop my current Full Strength recipe from 63% to 58%?
Re: Joe's on Carmine St.
Reply #17 on:
October 14, 2011, 06:37:21 PM »
Sean, I've always been an advocate of relatively high hydration, high heat and short bakes. Up until recently I've been under the impression that there is no free lunch when it comes to oven spring- that the crispiness achieved from lowering the hydration will give you just as much of an oven spring hit as the crispiness achieved by longer bakes. Longer bakes = slower steam expansion, and, less water = less steam for expansion. Now that I've seen relatively fast baked, relatively crispy pies with good spring, I'm not so sure that lower hydrations sacrifices as much spring as I had previously thought. It also takes a load of energy to boil water, so perhaps my higher hydrations (AV plus 5) are so high that they might be a wet blanket on the oven spring party. I'm certain this is the case if you go high enough with the hydration, but I'm not absolutely certain about the realm surrounding the absorption value.
Neapolitan bakes involve such a violent heat/steam reaction that they can achieve phenomenal spring at very low hydrations. Regardless of my uncertainty of hydrations surrounding the absorption value, I'm fairly confident, that, as you drop below AV minus 5, the crumb tightens.
In other words, with a lower hydration, you'll have a crispier crust with the same bake time, but I'm not entirely certain that you'll lose a great deal of spring. I would recommend maybe starting with 60 and then moving to 58 after that, though.
Registered User
Posts: 175
Re: Joe's on Carmine St.
Reply #18 on:
October 14, 2011, 09:54:38 PM »
I see, so I'm currently at AV + 3-5% for the Full Strength?
Registered User
Posts: 175
Re: Joe's on Carmine St.
Reply #19 on:
October 16, 2011, 01:47:07 PM »
So yesterday's bake went great! I'll post up some pics as soon as I get them.
I stuck with exclusively 4 minute bakes for 8 pies and they all came out great. In a couple instances the edges were a little less done than I might have gone for, but certainly in a range that is still fine.
I ended up just doing the sort of neo-ny fresh mozz and pecorrino romano again for this batch only because I wasn't sure I wanted to try freezing Grande. Looking forward to trying this out with Grande in future pies.
I tried Stanislaus Tomato Magic this time which I'm guessing is essentially the same as 6 in 1 from Escalon without consulting the comparison chart. I loved the 6 in 1 last time and Tomato Magic was very similar and I enjoyed it just the same.
The .07 TF was thinner than I've gone as of yet, and it was great.
The Full Strength ~13% was nice in that I feel like it did yield a more tender crust on the edges. I just ate some leftovers out of the fridge and the edges were still soft and chewy with no leather going on at all.
No other real findings to report at this time.
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New Productions
(The Coronation of Poppea)
Claudio Monteverdi
1567 - 1643
Opera in three acts with a prologue
Libretto by Giovanni Francesco Busenello
First performed in 1642, in Venice
Sung in Italian with German surtitles Duration: 3 1/2 hours incl. one inerval
About the work
Nero ruled half the world from his throne in Rome. The only one more powerful than the tyrant was Amor, God of Love, who sets in motion a terrible game of desire and jealousy to prove it. 74 year old Claudio Monteverdi was not at all coy when it came to depicting the characters and intrigue in a story set in ancient Rome, creating a spectacle full of twists and turns. In one of the first works to be performed in a public opera house and not at court, Monteverdi decided to move away from the more usual mythical themes and focussed instead on the young tyrant Nero. »Goodness« is not victorious: the inconsiderate win, people prepared to let nothing get in the way of their passions and goals. The work is full of amusing scenes which have nothing to do with main story at all but, apparently, give us an idea of what made Venetians laugh in those days.
Fortuna und Virtù argue with Amor, who intends to prove that love rules the world by elevating Poppea to Empress of Rome. Ottone, Poppea's husband, knows about his wife's infidelity. When he finds two of Nero's soldiers outside the front door, it becomes clear who Poppea is being unfaithful with. Before Nero can legalize his union with Poppea he must disown his wife, Ottavia. Ottavia bemoans her unhappy marriage, rejecting the suggestion made by Nutrice, her nurse, to take revenge by committing adultery too. The philosopher Seneca reminds Ottavia of the fortitude of virtue. Poppea exploits Nero's infatuation, persuading him to force Seneca, an obstacle in her plans, to commit suicide. Ottone attemps, in vain, to win Poppea back. He turns to Drusilla for comfort. Seneca considers death to be the fulfilling culmination of human life. Lucano delivers Nero's order that he must die. Seneca hears voices trying to prevent him from committing suicide, but he is ready to put his theory to the test. Nero and Lucano have fun celebrating his death. If Ottone refuses to murder Poppea, Ottavia will accuse him of rape. He is to carry out the deed dressed as a woman. Drusilla gives him her clothes. Amor makes Poppea fall asleep. Ottone is resolved, but Amor thwarts him. Drusilla is arrested and owns up to attempted murder. Ottone exposes the truth and Ottavia's role in the plan. Nero banishes him. Drusilla begs him to allow her to go join Ottone. Ottavia is banished and takes her leave from the world. Nero crowns Poppea Empress. Amor is triumphant.
Wednesday 03.07.2013 19:30 h
Further performances
Bockenheimer Depot
Pre-booking and Pricing
Michael Form
Hendrik Müller
Stage and Costume Designer
Claudia Doderer
Lighting Designer
Jan Hartmann
Video Designer
Dirk Schulz
Zsolt Horpácsy
Tempo (die Zeit) /
Consiglio (der gute Rat)
Sebastian Geyer
Intelletto (der Geist)
Francisco Brito
Corpo (der Körper)
Julian Prégardien
Anima (die Seele)
Kateryna Kasper *
Piacere (das Vergnügen)
Vasily Khoroshev
I due compagni di Piacere (zwei Begleiter Piaceres)
Francisco Brito
Sebastian Geyer
Angelo Custode (der Schutzengel) / Eco (das Echo)
Barbara Zechmeister
Anima Beata (die glückliche Seele) / Vita mondana (das irdische Leben)
Maren Favela *
Mondo (die Welt) / Anima Damnata (die verdammte Seele)
Vuyani Mlinde
Ensemble Barock vokal der Hochschule für Musik Mainz
Chorus Master
Christian Rohrbach
Orchestre Atlante and Members of Frankfurter Opern-und Museumsorchester
* Member of the Opera Studio


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Roberto Chorens
General Manager, National Symphony Orchestra of Cuba
Roberto Chorens completed his initial studies in piano and organ at the Conservatorio Amadeo Roldán in Havana. He continued his studies with degrees in Musicology from the Instituto Superior de Arte de Cuba and in Hispanic Language and Literature from the Universidad de la Habana. He went on to get a Masters in Art from the Instituto Superior de Arte. In addition to specializing in organ repertoire of the 16th and 17th centuries, he has given the world-premiere performances of works by various Cuban composers. His career as a concert artist on the organ includes performances in Cuba as well as in France, Italy, Columbia, Switzerland and Spain. Among his many professional responsibilities, he is the director of the Amadeo Roldán Conservatory and general manager of the National Symphony Orchestra of Cuba. Other posts have included the director of Escuela Nacional de Música, director of Centro Nacional de la Música de Concierto and dean of the faculty of music of the Instituto Superior de Arte. He has been involved in wealth of musical activities in Cuba, including overseeing Havana's International Festival of Contemporary Music as well as being a well respected spokesperson for the musical arts on national radio and televisión. He has also been the recipient of various honors and awards in Cuba, including the Diploma of Merit in Teaching, National Culture Award and the Alejo Carpentier Medal, along with being recognized as a Distinguished Educator in Cuban Education.


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The latest version Opera (a free browser from Norway) brings the speed dial from your phone to your browser. You can configure a start page with nine boxes where you can add frequently visited sites. The page shows up everytime you open a new tab, but the sites added to the start page can be opened by simply clicking on Ctrl-[number from 1 to 9].
Opera shows real-time thumbnails of the selected pages and lets you reload them at a custom interval so it's a cool way to monitor changes.
Opera finally becomes a normal browser: if you enter a query in the address bar (something that's not an URL or a single word), Opera performs a search.
LG officially announces the G4
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My best gluten-free bread recipe. |
One Delicious Loaf...
Gluten-free bread that is soft and tender. |
Karina's Delicious Gluten-Free Bread Recipe
Recipe posted November 2009.This gluten-free bread is tender, fragrant, dairy-free and rice-free, and easily egg-free with proper leavening. Though most gluten-free bread recipes rely on eggs for texture and rise, this recipe is also delicious baked vegan, without eggs (though in all honesty, two whipped eggs will make it rise higher). I use Ener-G Egg Replacer to make it egg-free.
Recipe updated August 26, 2011
First- whisk together your dry ingredients and set aside:
1 1/2 cups sorghum flour (aka jowar flour)
1 cup tapioca starch or potato starch (not potato flour!)
1/2 cup GF millet flour or GF oat flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast (2 1/4 teaspoons)
You'll need sesame seeds for the top; set aside for later. Or omit.
For the Breadman bread machine:
Pour the liquid ingredients into the bread machine pan first:
1 1/4 cups warm water (at 110 to 115ºF)
3 tablespoons extra virgin olive oil
1 tablespoon honey- or raw agave nectar to keep it vegan
1/2 teaspoon mild rice vinegar or lemon juice
2 organic free-range eggs, beaten or 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy
Gently pour the mixed dry ingredients on top of the liquid.
Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, a rapid rise cycle will also work.
Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft, but not cake batter wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).
If you like a crusty loaf (or your past experience results in a gummy center/fallen top) remove the bread from the pan and place it in the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.
Cool the loaf before slicing for best results.
Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste.
Freeze leftover bread as slices, wrapped in a paper towel and bagged in freezer bags. Thaw to room temperature.
Baking time:1 hour
Yield: 1 loaf
Recipe Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
Gluten-free bread worthy of a sandwich. |
Instructions- if you don't have a bread machine:
Follow the instructions for whisking together the dry ingredients.
Using one cup of the water, proof the yeast in the warm water (110 to 115ºF) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).
Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or eggs); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like smooth sticky muffin batter than wheat based bread dough -- it is not as thin as cake batter, though. Add up to 1/4 cup more water if you need to.
Scrape the dough into a ceramic loaf pan (or use a 7 to 8-inch round cake pan for rustic ciabatta style bread) and smooth evenly (I use wet fingers).
Top with sesame seeds. Place the pan in a warmed oven or draft free spot. Allow the dough to rise until it domes nicely -- from 45 to 50 minutes.
Preheat your oven to 350ºF.
When the oven comes to temperature bake the risen bread until it sounds hollow when thumped -- about 45 minutes to 55 minutes, and even up to 65 minutes if you're at higher altitude. Lower style round pan loaves will bake quicker -- at 30 to 40 minutes, usually.
If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.
Cool on a wire rack.


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Full Title | The Lepracaun: Cartoon Monthly : Vol. I, No. 3, July 1905. |
Contributor | Fitzpatrick, Thomas, 1860-1912, illustrator. |
Date Added | 11 January 2014 |
Language | English |
Publish Date | 1905-07 |
Publisher | Dublin : Wood Printing Works |
Source | Joseph McGarrity Newspapers |
Topic | Dublin (Ireland) > Periodicals. |
Permanent Link
XM AP4.L495 Continuous pagination. De Burca, 101, 191 Continuing the long tradition of Irish wit and wisdom, this title was begun in 1905 by Thomas Fitzpatrick. The Dublin Corporation and later the Parliamentary Party were targeted for humorous satire. It contained cartoons by Fitzpatrick and later his daughter Mary. Bound in contemporary half green morocco on green cloth boards by A. Thom & Co. Ltd. Binders, with their name printed on front pastedowns. Spine divided into six compartments by five gilt raised bands, title in gilt on red morocco letterpieces in the second compartment; red and white double endbands.


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Upgrading RAM on Dell Latitude D620 Laptop
The Dell Latitude D620 laptop comes with a standard RAM of 256 MB (removable), the basic amount of RAM that is needed to run basic tasks. If you expect your Dell Latitude D620 to do better with those newer softwares or games, you'll have to add up to the memory ram that is already installed. A memory upgrade on your Dell Laptop can give it a best performance boots than anything else you can do, it was shown that upgrading the memory on your Dell notebook from 128 MB to 512 MB resulted in a performance boost of 35%. When memory was bumped up to 1.0 GB, that same notebook saw performance gains of over 50%
All the Dell Laptops comes with a basic amount of RAM memory installed when you buy it, the standard memory of 256 MB (removable) installed will be sometimes just enough to run the basic programs. Most of today software programs require more memory and only run at its best when it has enough RAM.
If you multitask, for example, with many windows and programs open simultaneously, you'll need to upgrade your memory RAM to the maximum it allows, which for the Dell Latitude D620 laptop is upto 4.0 GB. Upgrading RAM to the maximum will ensure that your laptop is able to offer optimal, speedy performance. Dell Latitude D620 has 2 sockets RAM expansion slots, where you may install new memory, either by removing the existing installed RAM or adding memory to the free slot available.
The important thing to consider while upgrading theDell Latitude D620 is to get the best from a laptop memory retailer. If you're ready to optimize your laptop and make it work for you in the most powerful way, upgradeDell Latitude D620 with high quality memory! Find the best RAM deal for your Dell Latitude D620 , choose your desired RAM size from the list below and you can buy the RAM from the secure merchant on the next page.


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Top Definition
Meaning verdant or green stuff in French. Awesomeness oozes out of a Sylvie like sap from a maple tree. If you ever get a chance to hang out with a one, make sure you do because you will be transported to a mystical land full of amazing adventures that you only thought existed in your imagination. Basically the BOMB!
Person 1: Hey, last night I played tag in secret underground tunnels in Mudd!
Person 2: Whoa! You totally pulled a Sylvie!
Person 2: Whoa! You totally pulled a Sylvie!
Por Zoemasta Flash
05 de marzo de 2008
3 more definitions
A person, most likely female, with low self esteem, but Great personality. Protective over his/her friends, trustworthy and loyal friend, fun to be around. Overall, an amazing person to have in your life. Tough nut to crack, but once inside the walls, you'll notice their true side.
The word sylvie is only to be used to describe someones Awesomeness, Loyalty, and Lazyness.
Por Felix Axenum
05 de febrero de 2010
Gorgeous. She has beautiful eyes and is possibly the best person you will ever meet. She is very nice and funny, but thinks her jokes are lame. She's extremely popular and has a perfect body and face it's crazy. Sylvie is flawless and she's an amazing friend who will always be there for you:) you can trust her with anything
Guy one: dayummmm who's dat shawty
Guy two: sylvie? No bro she's got guys lined up around the block for her
Guy two: sylvie? No bro she's got guys lined up around the block for her
Por Xxooxx
22 de octubre de 2013
A shady person who's a walking STD bomb. She doesn't know how to keep her legs closed or her mouth shut. She'll hump anything that moves so watch your leg. She likes to treat people with sexual favors. And an all around fake person.
"Did you see Sylvie today?"
"Yeah you can't really miss a slut like that coming down the hallway..."
"Yeah you can't really miss a slut like that coming down the hallway..."
Por pictaker96
27 de octubre de 2011


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text: This recipe was originally created by: Rawdorable. She has a very sweet (no pun intended) blog and I encourage you to check it out. I have added to and changed the preparation directions a tad. This is so easy to make. I have named them the Sunday Morning Chocolate Doughnuts, they just seem like the perfect breakfast food for a lazy Sunday morning. Chase it down with some fresh Almond Milk and you have a great start for your day. Growing up it was tradition to find a box of doughnuts on my grandparents kitchen table. Everyone would gather round as soon as the coffee pot beeped. With coffee cups cradled in the palms of their hands, they all peered into the pink box that adorned the center of the table. Bismarks were one of the family favorites, personally I would dive into the maple filled ones. But, as I am sure you have guessed, those days have long passed. So here is a healthy version of a doughnut with I think just as much if not more flavor.


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Check out this bitchin' cooler we were sent from American Imagineering out of Wisconsin. The V-8 Cooler has hinged "engine valve covers" for lift-up access to 8 of beverages of choice. Each of the "cylinder holes" can hold an individual beverage choice. There's room for 4 or more cans inside, along with 5 pounds of ice and other goodies.
If you have plans to attend car shows this summer, why not stock up with this engine look-a-like cooler and show off to those around you. We guarantee everyone will be jealous. If you're at a drag race, tailgating event for NASCAR or even a sports game, this foam engine is sure to get attention.
On a side note, this cooler is American made (which is always preferable) and consists of heavy-duty, highly efficient, graphite-composite silver foam that's dense and durable. This means no matter how many double overtimes or caution laps occur, your drink of choice will remain chilly.
An added bonus to this cooler is the sound effects it makes. The attention getting audio is unique, high-quality, loud and plays from a clear sound module, equipped with replaceable batteries which are easy to replace.
Can't wait to hit the grandstands without a cooler? No worries, you can pick up this nifty chiller HERE for about $20.
Video by: John Cappa | Editor of Four Wheeler magazine


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Top Definition
After a guy and a girl have sex, and the guys cums inside of her, this is the aftermath that a girl experiences once she gets up and goes about her day. This is the little wet surprise that will randomly secrete into your panties.
While I was working out after morning sex, I starting jubing while on the treadmill....FML.
af 50 Shades of Guru
30. juli 2012


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STIR coffee granules into boiling water until dissolved. Cover bottom of 8-inch square dish with 16 wafers. Drizzle with 1 Tbsp. coffee.
ADD 2 Tbsp. of the remaining coffee gradually to reduced-fat cream cheese in medium bowl, beating with whisk until blended. Add sugar; mix well. Stir in COOL WHIP; spoon half over wafers in dish. Cover with remaining wafers. Drizzle with remaining coffee; top with remaining cream cheese mixture.
REFRIGERATE overnight. Top with raspberries just before serving; sprinkle with cocoa powder.


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Phoronix: OpenBSD 5.1 Released
Six months after OpenBSD 5.0 was released, OpenBSD 5.1 is now available with a modest number of changes...
NetBSD don t like users.They like to port everything to a toaster
Only FBI users like OpenBSD
DragonFly is good only for clustering.
FreeBSD is the only system for casual users. And still they don't have a good rendering infrastructure.
There are only one good BSD distribution .It's PCBSD.I think they need to port all infrasctructure (package management) to Linux .
Isn't UMS considered a security issue?
Ok, so now they are 20 years behind and not 10 as you said in the previous post... 20 years.. hum lets see... No they are not 20 years behind when I look at the package list (not 10 either), not even close.
But that is really besides the point, they are not paranoid about security - it is what they do. It is not an operating system for the average person who want a cool desktop to install.
It has a specific puropse and it does that very well.
I like that my BSDs let me do system upgrades without really worrying about all my shit not working anymore. Linux is total shit for this, BSD I might not have many choices for wifi, but when I update I can expect them to work. Linux every few kernel updates my wifi might fail to work correctly.
BSD sucks for being behind? I had better working wifi on windows 2000, then modern linux. I also had a better graphics stack in windows 98 then your living in the past shitty linux.


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Berroco Boboli Yarn and Juniper Moon Farm Moonshine Trios Yarn are both similar yarns: wool, hand wash, worsted (19-20 sts/4 in), 5 sts / inch, and on size 7 US needles.
You may enjoy taking a look at the Plymouth Mushishi Long and Short Cowl, Plymouth Mushishi Traveling Cowl, Plymouth Mushishi Staircase Scarf, and Plymouth Yarn Mushishi Eyelet Scarf kits all using Plymouth Mushishi Yarn.
Hopefully our suggested project ideas for Plymouth Mushishi Yarn can help you come up with your next exciting new project idea!


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I am a general endocrinologist with a special interest in bone disease, pituitary disorders, and thyroid disease.
I am part of Memorial Sloan Kettering's multidisciplinary team that cares for patients with thyroid cancer. I also serve as the endocrinologist for the Pituitary and Skull Based Tumor Center at Memorial Hospital. This center provides surgical and medical treatment for pituitary tumors such as prolactinomas, growth-hormone secreting adenomas (acromegaly), and pituitary-based Cushing's disease. We offer a full range of dynamic pituitary testing and imaging modalities, including MRI and visual field testing, to assess pituitary function. In addition, I have conducted research examining the effects of weight loss on bone mineral metabolism and have written articles reviewing treatments for osteoporosis.
MD, Weill Cornell Medical College
NewYork-Presbyterian Hospital/Weill Cornell Medical Center
NewYork-Presbyterian Hospital/Columbia University Medical Center
Internal Medicine; Endocrinology, Diabetes, and Metabolism


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1010 "Diagonal" Metallic Green Leather. Leather Inner, Leather Soles, and 7.5cm heel height.
Size 38 / US Size 8
HAND-MADE Quality from Lunatango
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Click the button below to add the DIAGONAL Metallic Green Leather Tango Shoe in Size 38, from LUNATANGO to your wish list.


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iPhone - iPod Games
Game Questions & Answers (Q&A) service lets you ask questions about video games for game consoles or PC games. So ask your Wraithborne question for iPhone - iPod and get answers from real gamers or answer questions and share your insights and experience with the rest of the gaming community.
Game Boxshot & Details
- Developer: Crescent Moon Games
- Publisher: Crescent Moon Games
- Genre: Action
- Release: Nov 8, 2012
- ESRB: Not Set
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The ward of protection
From: joe
From: joe
Total 0 Answers
Posted On: 04-08-2013
Posted On: 04-08-2013
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Top Definition
she is one of the funniest people you will ever meet, she loves to laugh and have a good time. she can be pretty crazy but is also a good person to talk to. she has a good heart and always tries to do her best. she knows what matters to her and is always honest. she is absolutly gorgeous but doesnt realize it. she loves sports and works hard to be the amazing athlete she is. all the guys fall for her, but she knows she has the best boyfriend in the world :)
"i love you calie marie"
od uživatele erialcaled
19. Srpen 2011


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KDWPT / Fishing / Fish ID Gallery / CHANNEL CATFISH
Fish Management Video
2014 Fishing Atlas
Boat Access Points
Pond Management
Wild About Kansas
KDWPT Jobs
Newsletter Request Forms
Trout Program
Community Fisheries Assistance Program
Fishing Links
The channel catfish is the bread and butter of Kansas fishing. Found in nearly all waters from large rivers and reservoirs to small prairie streams, good channel cat fishing is never far away. State lakes are also popular places to catch channel cats. Department hatcheries produce millions of channel cats each year. The state record channel cat weighed 36 pounds, 8 ounces. The world record is 58 pounds.


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MY PROPOSAL: make an universal tool for configure system.
Phoronix: GNOME & KDE Developers Go To Battle Over A Name
Ahead of the Berlin Desktop Summit, several GNOME and KDE developers have begun a mailing list battle...over a name. In particular, that with GNOME 3.0 their control panel areas is called "System Settings", which is precisely what the KDE developers call their system control area too...
MY PROPOSAL: make an universal tool for configure system.
To hell with those Gnometards. KILL 'EM ALL!
Please stop this stupid war.
Finally some fun! Who's taking bets?
10$ KDE wins!
My proposal as posted on the list:
Just a small suggestion on how i think this should be "fixed" (since 2
desktop files for one app seems just ugly to me).
Perhaps it's better to extend the desktop file specification:
And i would propose adding 2 entries:
NativeDE - This one holds the desktop environment name where the app
would be "native". So GNOME, KDE or whatever.
NameNonNative - This one holds the app name when it's shown in a
desktop environment that is not native. When not set fallback to
So for example the "System Settings" app in KDE looks somewhat like
this in a .desktop file:
Name=System Settings
NameNonNative=KDE System Settings
The same applies for gnome system settings and also for the system
monitor (that also has the naming issue)
Isn't this a good solution?


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18. 3B Kevin Youkilis (Signed a one-year, $12 million contract with the New York Yankees) / David Richard, USA TODAY Sports
After a brief layover with the Chicago White Sox, Kevin Youkilis is switching sides in the American League's most heated rivalry.
Youkilis has agreed to terms on a one-year, $12 million deal with the New York Yankees, according to a person with direct knowledge of the agreement, but not authorized to discuss it because it is pending a physical.
Youkilis' agreement with the Yankees was first reported by Fox Sports.
Youkilis becomes the seventh player from the 2004 World Series champion Red Sox to join the Yankees, following Johnny Damon, Mike Myers, Mark Bellhorn, Doug Mientkiewicz, Alan Embree and Derek Lowe.
Youkilis, who turns 34 in March, will see time at designated hitter, first and third base, and figures to get the majority of playing time at third while Alex Rodriguez recovers from hip surgery scheduled in January.
He spent parts of nine seasons in Boston and is a lifetime .283 hitter. He's averaged 23 home runs and 96 RBI per season in his career, but hit 19 home runs with 60 RBI in 2012, when he clashed with Red Sox manager Bobby Valentine before a June 24 trade to the Chicago White Sox.
Copyright 2015
Read the original story: Kevin Youkilis, Yankees agree to one-year deal


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Miley Cyrus has no regrets.
That's the takeaway from - or at least, the oft-repeated message in - Miley: The Movement, the MTV documentary that premieres Wednesday (10 p.m. ET/PT).
PHOTOS | Miley Cyrus and her shocking MTV VMAs performance
The Movement was conceived earlier this year, presumably as a means of promoting the 20-year-old TV and pop veteran's upcoming album, Bangerz, out Oct. 8. As anyone reading this knows, Cyrus kicked that campaign into high gear awhile ago with a series of provocative gestures - the most notorious being the twerk seen 'round the world at August's MTV Video Music Awards, which Cyrus memorably describes here as a "strategic hot mess."
But what else would you expect? Show business is, essentially, all that this still-very-young woman has known. "There's no life for me other than entertaining," she says in one interview segment. Mother Tish Cyrus, a prominent presence in the film, notes that the younger Cyrus "gave up her childhood" - as if that decision had been made without parental consent.
Father Billy Ray Cyrus wasn't interviewed for the documentary, which follows his daughter over roughly three months, mostly at public appearances - culminating, of course, with the VMAs. Even more conspicuous in his absence is Cyrus' former fiancé, Liam Hemsworth, whose split with her made news two weeks ago.
Instead, Pharrell Williams, one of her collaborators on Bangerz, turns up to vouch for Cyrus' character and authenticity. She's "still evolving," Williams says, praising her "crazy" voice and calling her "a byproduct of America."
That Cyrus is. She tells us so, not in those precise words, but in how she presents her goals and defines contemporary fame. Defending her creative choice at the VMAs, she says, "You want to make history. ... Everything's about what's going to be the big moment in pop culture."
Cyrus cites similar "moments" provided by Madonna and Britney Spears. The latter, Cyrus' idol and a guest on Bangerz, chats with her in a cute segment; Cyrus tells Spears that she has been a Madonna-like inspiration "to my whole generation."
Throughout Miley, Cyrus comes across as good-humored and grateful to her fans, the "army" driving her titular movement. She greets admirers with seemingly genuine enthusiasm after a radio interview and a Good Morning America appearance.
"Now people really get to see what the movement is all about," the former child star says, later adding, "Right now, I still feel like I'm beginning."
Cyrus is certainly entitled to that perspective at her age. Let's just hope that her unfolding story doesn't become yet another cautionary tale.
By Elysa Gardner, USA Today
Gannett / USA Today


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I am a board-certified anesthesiologist, and my major clinical focus is pain management. I specialize in performing interventional procedures and medically managing cancer pain at Memorial Sloan Kettering's facilities in Manhattan and Basking Ridge, New Jersey. I collaborate with colleagues in medical, surgical, and radiation oncology in Manhattan and Basking Ridge, ensuring that patients at both sites receive care from a strong multidisciplinary group. At the Basking Ridge facility I provide optimal pain management to patients who wish to stay near their homes, as part of our goal of providing cancer care equal to that available at Memorial Sloan Kettering in New York. I also provide general anesthesia services at the main campus.
Pain Management
MD, University of Medicine & Dentistry of New Jersey
Mount Sinai Medical Center (New York); Thomas Jefferson University Hospital
Memorial Sloan Kettering Cancer Center
Anesthesiology; Pain Management


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General aviation fatalities comprise the majority of aviation fatalities in most years.
General Aviation | Apr-01 | Apr-02 |
Fatalities | 45 | 50 |
Fatalities percent change from same month previous year | -13.46 | 11.11 |
NOTE: The current value is compared to the value from the same period in the previous year to account for seasonality.
General Aviation - Movements of aircraft and helicopters belonging to individuals, companies not primarily in the aviation business, and flying clubs. Services provided by general aviation aircraft include firefighting, law enforcement, news coverage, and corporate in-house transportation.
SOURCE: National Transportation Safety Board, Office of Aviation Safety, available at: http://www.ntsb.gov/aviation/curr_mo.txt


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The shoe was extremely comfortable, and as someone who is on there feet all day, I can appreciate that! The heel has a good height for everyday wear, not too high, not too short. I especially loved the versatility it has going from day to night! It looks as good with my business suit as it does with my party dress! I couldn't recommend this shoe more!
Love these shoes, but the angle of the arch made them a bit too high for my taste. I expected a lower heel (I can't remember what the description of the heel height was), and this was about 4", but the angle of the arch made the shoe feel higher than 4". I ended up reselling them, but had the angle of the arch been less severe, I would have kept them for sure! GREAT value...I paid about 80% less than I would have elsewhere online.
Love the pumps. They give a great piece of shine to my suits. But be sure that you are okay with the height of the heel. I wear a 3-4" heel everyday and somedays the height is a bit much for me.
The color is true to the color shown in the description.
Nice patent leather pumps that dress up any ensemble. Like many other pumps, they are comfortable for the first few hours...
These shoes are totally awesome. I absolutely love the color.
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World Traveller Plus is our premium economy service, a more comfortable, relaxing experience on longer routes and proof that a premium service doesn't have to break the bank:
The World Traveller Plus cabin features a smaller number of rows for a more intimate and exclusive experience but you'll find the small cabin big on space and big on features, including:
The World Traveller Plus experience is getting a makeover. We're giving the cabin an elegant new interior, luxurious seats with greater recline, 60% larger flat entertainment screen, personal in-seat power supply and more.
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Burlingame™ famille de polices
Conçue par Carl Crossgrove en 2013
The Monotype type designer Carl Crossgrove designs the Burlingame typeface in 2013.The family consists of nine weights in two widths, all with Italics. Monotype spearheadedresearch into the safety and legibility of automotive displays. The results favored typefaceswith open aperture, looser spacing, simple shapes and large x-heights. While searching fortypefaces in the Monotype library that satisfied these criteria, very few existing designsmeasured up. Burlingame, and incomplete design originally offered to game developers,was used as a starting point for a family tailored to these high-performance conditions.The open, clear shapes worked initially, and the design was further customized by increasingx-height, loosening spacing, and cutting weight out of corners, to increase clarity. In twowidths and nine fine weight grades, the design is now adapted to a wider range of applications.Burlingame still suits low-res and small-size settings, but can also perform at multimediapublishing, branding, advertising, product packaging, and game and motion graphics.
Burlingame Extra Bold Italic
Détails techniques
Type de contours OpenType:
TTF - TrueType-Outlines
Noms techniques des fontes:
Nom du fichier: BurlingamePro-XBoldIt.ttf
Nom du menu Windows: Burlingame Pro Medium
Nom PostScript: BurlingamePro-XBoldIt
Nom PostScript complet: Burlingame Pro Medium Bold Italic
Nom du menu Windows: Burlingame Pro Medium
Nom PostScript: BurlingamePro-XBoldIt
Nom PostScript complet: Burlingame Pro Medium Bold Italic
Numéro de catalogue:


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MotoGP Qatar: Rossi's tenth victory secures team title for Gauloises Yamaha
October 2, 2005 Just six days after lifting the MotoGP title with Valentino Rossi in Malaysia, the Gauloises Yamaha Team were celebrating again today as Valentino Rossi's record-breaking tenth victory of the season secured the Teams' World Championship at the Qatar Grand Prix. Yamaha is likely to secure the trifecta by winning the constructor's title at the Australian GP in a fortnight's time. Once again, Spaniard Sete Gibernau was the front-runner for most of the race, relenting once more when the chequered flag grew near to finally finish fifth. Gibernau has led 111 (32%) of the 347 laps in this year's 14 races compared to Rossi's 87 laps (25%) yet Rossi has won ten Gps and a championship compared to Gibernau's zip and eighth place in the standings. The Spaniard remains the most obviously capable rider other than Rossi and is reportedly negotiating a move from Honda to Ducati for next year.
« Back to MotoGP Qatar: Rossi's tenth victory secures team title for Gauloises Yamaha
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The state of Idaho requires LLCs and corporations registered in Idaho to have Registered Agent service (also known as Idaho Resident Agent service or Idaho Statutory Agent service). Idaho Registered Agents are a person or entity, designated in the articles of incorporation / organization, who can accept legal documents and notifications from a state office on behalf of a corporate entity. There are few restrictions regarding who can be Idaho registered agents other than that the person or entity must be located and available at a physical street address within the state of Idaho during normal business hours. Your Idaho Registered Agent will be responsible, on your behalf, to receive all legal and tax-related documents, litigation (service of process) documents, annual report forms, etc.
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PVC profiles are corrosion resistant and heat resistant to 158F. These profiles are used for light structural duty in wet industrial environments, agricultural settings, and in the marine industry. Excellent corrosion resistance makes them an ideal material to use in plants handling various chemicals where metal can be replaced without sacrificing structural integrity. Solvent resistance is limited and not recommended for direct contact. UL 94, NSF 61
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Size: 3.17 ounces Item 8011
Casa da Prisca are located in Trancoso, Portugal. A land endowed with a mountainous climate, Trascoso has hot, dry summers and harsh winters. This beautiful, dramatic landscape is the "Terra Fria" (cold zone) of the northern part of the Beirã region, spanning from Beira Transmontana and the adjacent municipalities of the Vale do Côa region. An area with frequent frosts and extended dry seasons, it was important to learn how to preserve the seasons bounty with jams, preserves, and condiments. The tradition, know-how and reputation of Casa da Prisca's products are the result of a love of gastronomy and using the local gifts of the land. These desires have been deep-rooted in the family for several decades. Production of preserves and condiments have been running continuously since 1917 with the lessons, philosophy and pleasure of transforming the best fruits, vegetables, and dairy products passed on from parents to children and from children to grandchildren over four generations.
Varieties Sold Separately.
Out of Stock Varieties:Fleur de Sel, with Herbs for Fish


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Eibach Pro-Plus KitStep Up to the Performance of PRO-PLUS!
If you live for the corners, the Eibach PRO-PLUS Performance Handling Package delivers. Eibach PRO-PLUS packages include our legendary Eibach PRO-KIT springs along with matching ANTI-ROLL-KIT sway bars. The Eibach PRO-KIT lowers your car's center of gravity, reducing squat during acceleration, body roll in corners and excessive nose-dive under braking. Add the Eibach ANTI-ROLL-KIT sway bars - with increased roll stiffness, compared to stock bars - and you get pure, balanced-handling perfection. |


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Our products
Mandriva Class
Mandriva Class enables the sharing of almost any kind of educational content over the network in a very easy and affordable way.
DiscoverMandriva Business Server
Mandriva Business Server is a complete server solution powering your daily business in an easy and reliable way.
Mandriva support programs for businesses
Mandriva provides technical support level 1, 2 and 3, which covers the installation of Linux distributions and software, configuration, performance improvement, maintenance and software technology watch.
R&D plays an essential part in Mandriva S.A's business operations.
At Mandriva, we define innovation as anything that breaks with the past and creates value, as perceived by customers, in terms of processes, organizational models, technical solutions or the way we do business. Innovation may change the business, or it may spawn new generations of products, but it always needs to be visible in the marketplace. Because you can't just decide to be an innovator – you need to be recognized as one by your customers and partners.


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The blinds were installed in my kitchen. I decided to go with faux wood instead of actual wood so I can clean them more easily. They really gave a new look to my cottage kitchen. I have white cabinets with wood countertops and ordered the white blinds. I am thinking of ordering more for other rooms in my house.
I have 5 windows in my bedroom and looking around it was going to be very costly to cover them, When I found these at overstock they were almost $20.00 each lower than anyone else. The quality of these were even nicer than the ones we found anywhere else. Thank you overstock for being here for us.
These blinds are beautiful--took a chance on the pearl color. Wanted a warm look in the living and dining rooms. When the morning sun hits them the entire area has a warm glow to it. Just beautiful--also, if you are doing an undermount, the side rails of the valance will not fit, so we couldn't use them---didn't really need them for the undermount. Definitely will get more for the upstairs windows!! Thanks overstock for a great product at a great price!
This product looks great, I also have blinds from ikea, and these overstock blinds look much better, look very high end. It seems really sturdy.
I am very pleased with this purchase. The blinds are nice quality. They hang easily & look good. I used this blind in all of the places that I could buy sizes for. They are as nice as the custom ordered blinds that I had to resort to for the odd sized windows elsewhere in my home. Happy to have found & ordered them thru OverStock.
love this...wish they came in black! I put this in a rental and the tenant LOVES them!
This blind is really nice. The color snow white looks the same with the color off white we ordered. It is a good quality one. I am happy with the purchase. It fits perfect into my window.
We bought four blinds for the living room and they were so easy to install my husband said to order the same for the rest of the house. They look rich and are way easier to wipe down than the skinny blinds we previously had. Excellent value.
I love the valance that comes with these blinds. These are great quality and we have installed them throughout the house. My husband and I installed them ourselves and by the time we did a few windows we were pros. Love these!
Usually leaves our warehouse in 1-2 business days. *
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Paul Avgerinos is a Grammy nominated composer and producer whose music is broadcast all over the world. His music has been heard by well over One Billion people including placements in The Super Bowl, World Cup, The Olympics and countless other shows. Paul has been involved in a number of platinum album productions and has collaborated with Aerosmith, Jewel, Run DMC, and Willie Nelson .
Currently, he lives and works in Redding, CT, where the deer


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BackcountryEdge.com will be temporarily unavailable for maintenance beginning at approximately 9AM ET on Tuesday, April 28th 2015. We appreciate your patience and will be back online soon!
Designed for minimalism and performance in full alpine and backcountry conditions, the Patagonia Men's M10 Jacket weighs in at 7.9 ounces and boasts 3-layer waterproof/breathable protection in an ultra light, super-packable shell!
Patagonia grew out of a small company that made tools for climbers. Alpinism remains at the heart of a worldwide business that still makes clothes for climbing – as well as for skiing, snowboarding, surfing, fly fishing, paddling and trail running. Patagonia's mission statement says it all: Build the best product, cause no unnecessary harm, use business to inspire and implement solutions to the environmental crisis.
Backcountry Edge is proud to be an authorized Patagonia dealer.
Click here to visit the official Patagonia website. (Note: you will be leaving Backcountry Edge.)
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Monday, April 8, 2013
Rock Creek Campus Proctored Exams
Location:Rock Creek Campus Testing Center Student Services Building (Bldg.9) First Floor Room 11817705 N.W. Springville Rd., Portland, OR 97229 1. APPOINTMENTS: Can be made between the hours of 1:00pm and 4:00pm.2. Discuss your Proctored Examination options with your instructor before attempting to set up a Proctored Examination appointment. It is your instructor's decision as to whether to utilize the Proctored Examination service. If your instructor chooses to utilize the Proctored Examination service, your instructor MUST give the exam to the Rock Creek Campus Testing Center before you can schedule an appointment.3. If you require ADA Accommodations: Contact the Disability Services Office at (971) 722-7550. Testing of students with disabilities will continue to be scheduled through DS.4. Policies/Procedures: NO Children are allowed in Testing Room - or unattended outside of the Testing Room. NO cell phones, pagers, language dictionaries, graphing calculators, personal scratch paper, electronic devices such as iPOD's and headphones (unless specifically noted by the instructor on the Proctored Examination Instruction Form). Calculators, pencils and scratch paper are provided by the Testing Center.
Posted by: Shannon Haller


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Final Sale
Drew Button Tab Bootcut Pants
Sorry, this product is sold out online!
Sold Out Online:
- Smooth mèlange stretch suiting
- 2-button extended tab, zip fly
- L-pockets
- Back button-and-loop welt pockets
- Stretch Polyester Viscose Blend
- Machine wash. For best results dry clean.
- Imported
Item# 6628939
Love this item
Very comfortable and soft fit. Pants are great for any occasion.
June 4, 2013
The fit and feel are great. But they wrinkle all across the front within an hour of sitting. Not what I would expect for this pricepoint.
May 12, 2013
Cute work pants
These fit great and with the right heels I don't need them hemmed (I'm 5'3"). I'm a little worried about dirt getting on the light color, but so far so good!
May 9, 2013
Love these pants!
These pants fit great and look great! I bought the jacket to match too!
May 5, 2013
These ones were a little tighter than my other size 10s, but I still love them! It's nice that they fit a little lower than my other brands. I would definitely recommend these pants.
April 17, 2013
Not the same as they used to be
The Drew pants are often quite stylish, but for some reason they are getting lower, and straighter, which them impossible to stay up, no matter who you are. AT some point they are just pants legs with no top. I suppose you could wear some suspenders and clip them to your bra, but you would still have your bum showing if you're shirt is not long enough. I LOVE the button tab closure, instead of those silly hook tabs that are difficult to get hooked in and never stay closed. I hope they will go back to making the great pants they used to make a few years ago. My friends and I always love to see new colors, heathered fabrics, and textured woven patterns. Please go back to making the great pants you had before!
April 16, 2013
Great slacks for work
I went in for a new pair of beige or khaki colored slacks. Fell in love with these but they did not have size so my consultant ordered them for me and I had them 5 business days later!
April 13, 2013
Great pants!!!
I'm in love with these pants, I love the fit, the design, quality etc,... I just love them I'm ordering a second pair. I've worn them a few times already and received complements each time. I've also washed them and they still look as when new.
April 4, 2013