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A process of making crust liqueurs by producing a hot aqueous filling liquid, cooling and thereby supersaturating said liquid in the presence of stirring and friction by continuous sweeping an annular flow of said liquid on a cooled smooth surface, depositing the cooled liquid into preformed chocolate shells and closing said shells. The cooling step is conveniently performed by use of a conventional swept surface heat exchanger and the temperature of cooled liquid may range preferably from +5° to -10°C. Subjecting the green chocolate candies to a conditioning step, preferably between 10° - 20°C, most preferably around 15°C improves the desirable properties of the crust.
1. In a method of making crust liqueurs by preparing a hot aqueous sugar solution, cooling the hot solution to below the melting point of chocolate thereby to supersaturate the solution, depositing the cool solution into preformed chocolate shells, and sealing the shells with a chocolate cover, the improvement comprising cooling the said hot solution in at least one cooling stage by causing the latter to flow in said stage in the form of an annular flow from an inlet end to the outlet end of a heat exchanger having at least one cooled smooth tubular surface surrounding said flow in contacting relationship thereto, and at the same time sweeping the solution over said tubular surface in a circumferential direction and in a continuous manner while positively defining said annular flow by a concentric rotor within said tube, then depositing the cooled supersaturated solution discharged at the said outlet end into the chocolate shells.
2. The method of claim 1, comprising sweeping the said tubular surface circumferentially by distinct annular zones in a cyclic sequence.
3. The method of claim 1, wherein the annular flow is produced by a hydraulic pressure of the solution delivered to the inlet end of the said tubular surface.
4. The method of claim 1, wherein said tubular surface is swept at a speed which will cause foaming of the solution.
5. The method of claim 1 carried out at a plurality of stages, wherein at least one stage following the first stage operates at a temperature below that of the first stage.
6. The method of claim 1 carried out at a plurality of stages, wherein at least one of the stages following the first stage operates at a sweeping speed below that of the first stage.
7. The method of claim 1, wherein the solution is cooled, before depositing, to a temperature which is at least 20°C below the saturation point of the solution.
8. The method of claim 1, wherein the solution is cooled to a temperature of from +5° to -10°C and depositing into the shells is effected at a temperature of the solution in this range.
9. The method according to claim 8, wherein the sealed crust liqueur is conditioned at a surrounding temperature of 10° to 20°C during a period of time sufficient for the solution sealed therein to separate sugar in form of crust on the inner surface of the shell and cover.
This invention relates to a method of making crust liqueurs by producing a hot aqueous sugar solution, optionally with addition of flavoring substances, cooling the hot solution below the melting point of chocolate whereby a supersaturation of the solution is effected, depositing the supersaturated solution into preformed chocolate shells and sealing the shells with a chocolate cover.
The term "crust liqueurs" as used herein includes chocolate candies having a liquid filling with a sugar crust. The crust is intended to separate the liquid filling from the chocolate shell so that an erosion or other attack of the shell by the filling will not occur on standing.
The term "supersaturated sugar solution" as used herein designates solutions in which the quantity of dissolved sugar exceeds (preferably by an appreciable amount) normal solubility.
The aqueous sugar solution usually contains a flavoring substance. The flavoring substance may be alcoholic or non-alcoholic. So cognac or brandy are typical alcoholic flavors whereas coffee extract is an example of a non-alcoholic flavoring substance.
Processes for the production of crust liqueurs are known in the art. A prior art of making crust liqueurs is the well-known so called "Mogul process."
A more recent different development typically starts with admixing the filling components at an elevated temperature, cooling the filling liquid below the melting point of the chocolate and thereby supersaturating the filling liquid. The cool, supersaturated liquid is then deposited into chocolate shells which are closed thereafter. Such process is disclosed by Fohr in the Italian Pat. No. 884,339 (corresponding patents are, for instance, French Pat. No. 1,556,275; British Pat. No. 1,172,417; U.S. Pat. No. 3,496,886 and German application DAS No. 1,692,360), wherein the necessary supersaturated sugar solution is exactly prepared by quick cooling (at least 20°C/second). The cited German DAS makes clear that the quick cooling shall be effected in the absence of stirring, the absence of mechanical handling like stirring being strongly recommended also when depositing or filling the resulting supersaturated solution into the preformed shells.
It is known that during cooling, i.e., while supersaturating the so-called "graining," that is, a premature crystallization of the excess sugar may occur. In order to reduce the risk of graining the prior art had suggested to avoid stirring ("Confectionery Production," August 1964, page 636) or to chill rapidly (H. R. Jensen, "Chemistry, Flavouring and Manufacture of Chocolate Confectionery and Cocoa" 1931, page 241).
The prior art further teaches that a supersaturated sugar solution, such as of the type employed for manufacturing crust liqueurs, is extremely sensitive to friction. For this reason, the above mentioned Italian patent suggests depositing the supersaturated solution into the chocolate shells by gravity instead of by the usual depositing apparatus with piston pumps. In order to avoid friction due to mutually sliding surfaces, British Pat. No. 956.933 suggests depositing supersaturated sugar solutions by means of a special depositing apparatus provided with a diaphragm pump. Finally it is objectively known (compare also the above mentioned literature by H. R. Jensen) that beating a supersaturated sugar solution forms the fondant, that is, a mass in which the supersaturation sugar has separated in the form of tiny crystals.
It is obvious to one skilled in the art that the above technical prejudices entail in actual practice considerable drawbacks. Thus, for instance, it is clear that a considerable batch of sugar solution cannot be cooled without stirring at a rate of at least 20°C/sec. as suggested by the above mentioned Italian patent. It is true that a continuous process can be carried out in the manner described in the said patent, by causing the solution to flow by gravity over cooled surfaces; however, since the viscosity of the solution rapidly increases on cooling, flow is very slow. This results in the impossibility of reaching high degrees of supersaturation; on the other hand, a specific output (liters of supersaturated solution per hour and square meter of cooling surfaces) is very low.
Aqueous sugar solutions intended for the manufacture of crust liqueurs typically exhibit a saturation point between about 40°C and about 55°C. The above mentioned Italian Pat. No. 884,339 suggests cooling such a solution to "as low a temperature as possible," for which the patent specification indicates a value of 26°-28°C. According to the patent, at the just mentioned temperature the solution is said to be still fluid enough for subsequent depositing by gravity into the preformed chocolate shells. Though this is true, it is just as true that at temperatures below 26°-28°C the solution in question hardly flows by gravity over the cooling surfaces. Therefore, no high supersaturations can be reached.
It is an object of the present invention to provide a convenient process of making crust liqueurs wherein filling liquids may be cooled and thereby highly supersaturated and deposited into the chocolate shells without any risk of graining. It is a further object of the invention to provide a process of making crust liqueurs wherein the cooling step may be performed with a commercially acceptable output.
It is still a further object of the invention to provide a process for making crust liqueurs having an improved crust.
It has now been found that directly in contrast with all the above mentioned prejudices a hot aqueous sugar solution for use in crust liqueur making can be supersatured by cooling in the presence of stirring and friction, at a cooling rate °C/sec. which may be even relatively low and does not in any case compel the expert to employ extensive heat-exchange surfaces when a commercially acceptable output is desired.
More particularly a method of making crust liqueurs has been developed of the type as initially mentioned by causing the hot sugar solution to flow in the form of an annular flow from an inlet end to the outlet end of a cooled smooth tubular surface surrounding said flow in contacting relationship thereto, sweeping at the same time in a cicumferential direction and in a continuous manner said surface and positively confining from the inside said annular flow, then depositing the cooled supersaturated filling discharged at the said outlet end into the chocolate shells and sealing the shells.
Preferably, the said tubular surface is circumferentially swept by distinct annular zones in a cyclic sequence.
Moreover, preferably, said annular flow is substantially exclusively produced by a hydraulic head or pressure of the solution flowing into the inlet end of the tubular surface.
Furthermore, preferably, the said tubular surface is swept at foaming speed. The term "foaming speed" as used herein should be understood to mean that, by reproducing this process in the presence of air, the product discharged at the outlet end of the tubular surface consists of an air dispersion in the sugar solution, that is, a foam, having a half-life at rest of not less than 30 seconds. Sweeping the surface at the foaming speed further contributes towards efficiently dispersing the liquid film in contact with the said tubular surface into the liquid body, and replacing it by a fresh film.
When high supersaturations are required, the process as defined above can be repeated with the use of a further tubular surface, maintained at a temperature and/or swept at a foaming speed which advantageously are below those employed in connection with the first tubular surface. In other words, the process according to this invention can be carried out by a plurality of steps, one or more steps following the first step being preferably operated at a temperature and/or a sweeping speed below those of the first step.
One secondary feature of the instant process therefore resides in cooling the solution by 20°C at least, below its saturation point and below the melting point of chocolate; preferably, the solution is cooled to a temperature from +5°C to -10°C and deposited at this temperature into the preformed shells. At these temperatures the liquid employed for crust liqueurs is practically not subject to any graining risk contrarily to an identical solution, however, at a temperature of the order of 15°-25°C. This fact too is a considerable advantage of the instant process over the prior art known heretofore.
Depositing of the cool, supersaturated solution can be effected by gravity through nozzles controlled by intercepting means. On account of the high viscosity of the solution at the preferred temperature of +5°C to -10°C, flow through the nozzles can be promoted by a compressed gas medium in the depositing machine tank. However, since the solution at this temperature does not exhibit any tendency to graining, not even in the presence of the friction, a piston-type depositing machine of conventional design is preferably employed for depositing, wherein the nozzles are each fed by a piston pump drawing the solution from the depositing machine tank and delivering it through the nozzle, beneath which the shell to be filled is situated.
The shell may be sealed by a chocolate cover in the usual manner, known in the manufacture of filled chocolate candies. However, preferably first a thin layer of molten chocolate is sprayed onto the free surface of the dose of solution in the shell, the chocolate promptly hardening in contact with the solution, whereupon the shell is sealed by a chocolate mass forming the cover.
It has been noted that the formation of a very compact, finely crystalline sugar crust may be enhanced when the sealed "green" chocolate candies are subjected to subsequent conditioning, i.e. a control of the warming-up rate of the candies. Advantageously the conditioning is effected at a temperature and during a period of time sufficient for separating the sugar in form of a crust on the inner surfaces of the shell and cover.
The conditioning temperature is preferably of from +10° to +20°C. A most preferred conditioning temperature is around 15°C. However, it should be noted that the conditioning temperature within the afore-mentioned range must not necessarily be kept constant during conditioning. It is further pointed out that, although the presence of a conditioning step is preferred, the present process may also be carried out without a conditioning step.
According to the present understanding of the invention the sugar crust does not form directly after sealing of the crust liqueurs. In fact, crystal germs first form in the dose of solution enclosed in the "green" chocolate candy, said germs preferentially forming at the contact interface of the solution and chocolate. Only after a sufficient progress of this nucleating step, which takes 1 hour or more, formation of the crystals becomes visible. In carrying out the invention the green chocolates may therefore first conveniently be caused to travel through a packing station, and packages containing the chocolate candies may immediately be stored in a compartment maintained at 10°-20°C, preferably about 15°C, in which formation of the crust takes place. In order to obtain a uniform crust the boxes are turned upside down from time to time, such as every 8 - 12 hours. Formation of the crust is practically complete after about 48 hours, whereafter the chocolate candies can be distributed to the trade.
In the following the cooling step in making crust liqueurs is discussed more in detail.
The cooling step in the process can be performed by employing for cooling an appropriate swept surface heat exchanger. However, the usefulness of a swept surface heat exchanger for supersaturating sugar solution has not been disclosed before and it is a surprising aspect of the present invention that appropriate but otherwise conventional swept surface heat exchangers are useful for this specific aspect without any occurence of graining.
A swept surface heat exchanger for carrying out the present process comprises a cylindrical heat exchange barrel in combination with (a) a substantially cylindrical rotor coaxial with the barrel within the latter capable of radially confining from the inside the annular axial flow of the liquid to be cooled in contact with the inner barrel surface, and (b) wiper blades carried by the rotor for sweeping said inner barrel surface during rotation of the rotor. The wiper blades are preferably hinged to the rotor along generatrices of the latter and the sweeping contact with the barrel is produced by the centrifugal force acting on the blades. In operation the axial flow of liquid filling the annular clearance between the barrel and rotor is therefore subjected to rubbing of the blades on the inner barrel surface and is continuously mixed by the sweeping action of the blades.
The cooling step of the process according to the invention may therefore be briefly defined as continuously causing the said solution to flow through an appropriate swept surface heat exchanger or through a plurality of such exchangers connected in series, while the barrel of the heat exchanger is being cooled. It is preferred as aforementioned that the tubular surface is swept circumferentially by distinct annular zones in a cyclic sequence. That means, as will be further described hereafter, that the wiper blades are staggered both in axial and in circumferential direction.
Moreover said annular flow, considered as a whole, is preferably not subjected to any propelling pressure due to the wiper blade arrangement on the rotor. To this end, as aforesaid, the annular flow is substantially exclusively produced by the hydraulic head of the hot solution flowing to the inlet end of the barrel.
The process of crust liqueur making and the specific use of the swept surface heat exchanger will become more apparent to those skilled in the art from the following description with reference to the accompanying drawings wherein
FIG. 1 is a plan view of an apparatus for carrying out the cooling step of the process;
FIG. 2 is a fragmentary cross sectional view on line II--II of FIG. 1;
FIG. 3 is a part sectional perspective view of one of the heat exchangers shown in FIG. 1.
On the drawings 10 denotes a charging hopper for the solution to be cooled. The lowest point of the hopper bottom is connected by a tube 12 with a gear pump 14 which feeds the solution through a pipe 16, at a predetermined hourly feed rate, to the inlet end of a first heat exchanger 18, the outlet end of which is connected by a tube 20 with the inlet end of a further heat exchanger 22 similar to the heat exchanger 18. The heat exchanger 22 in turn discharges the solution through a tube 24 to the inlet end of a third similar exchanger, denoted by 26, the outlet conduit 28 of which delivers the definitely cooled supersaturated solution.
The exchangers 18, 22, 26 each comprise a circular-cylindrical barrel 30 of stainless steel sheet. The inner surface 30A of the barrel is polished and is, for instance, 156 mm in diameter and 530 mm in length. The barrel 30 is closed at both ends by cupped covers 32, 34 carrying bearings for a shaft 36 driven at adjustable speed by a non-illustrated electric motor. A cylindrical rotor 38 is keyed to the shaft 36 and equals in length the barrel 30, the rotor diameter being, for instace, 126 mm, so that an annular clearance 40 of a radial depth of 15 mm is formed between the rotor and barrel. The inlet and outlet tubes, such (as those denoted by 16 and 20 in connection with the exchanger 18) open into their respective covers 32, 34.
Two rectilinear wiper blades 42, 42A (FIG. 3) are hinged (in any suitable manner) to the rotor 38 along a common generatrix of its circumferential surface. Each blade is, for instance, 220 mm in length and 35 - 38 mm in width. The blades are inclined so that, seen in the direction of rotation of the rotor the longitudinal free edge of a blade lags with respect to the rotor-hinged edge. The blade 42 substantially adjoins in longitudinal direction one rotor end, and is followed by a gap 44 of 5 - 10 mm, followed in turn by the blade 42A which therefore ends a distance apart from its respective rotor end. Two further blades 46, 46A are arranged in the same manner as described above, along a generatrix diametrically opposite the first mentioned generatrix.
Two further blades 48, 48A, identical with the former and identically inclined are arranged along a third generatrix offset through 90° to the first two mentioned generatrices. However, the blades 48, 48A are axially arranged inversely to the blades 42, 42A and 46, 46A. Finally, two blades (50, 50A) not visible in FIG. 3 and the blade 50 only of which is visible in FIG. 2 are arranged diametrically opposite the blades 48, 48A on the rotor, the blades 50, 50A being similarly distributed as the blades 48, 48A. The thickness of the blades is about 3 mm. On rotation of the rotor, the free longitudinal edges of the blades are urged by the centrifugal force against the inner surface 30A of the barrel 30. With the arrangement shown on the drawing, the blade pairs each sweep two distinct annular zones of the surface 30A, the non-swept intermediate regions being swept by the next blade pair, all in a cyclic sequence, so that the annular zones swept at each cycle (in the specific case half turn of the rotor) substantially cover the whole surface 30A. Preferably, the said surface is entirely swept at each cycle, so as to steadly renew the liquid layer in contact with the said surface. However, it was ascertained that the end result is unaffected when the surface 30A is swept over 75 - 80% only if its length. More particularly, the barrel 30 can protrude for instance by 5% of its length, beyond each one of the two ends of the rotor 38, should this extension be found convenient for the sake of a uniform liquid inflow to the clearance 40 and a just as uniform outflow therefrom. In normal operation the sugar solution to be cooled fully fills the annular clearance 40. The regions left free by the blades situated along the same generatrix of the rotor prevent the liquid filling the four quadrants of the clearance 40 from rotating as a compact body together with the rotor, instead of undergoing substantial intermixing.
The barrel 30 is surrounded by a cooling jacket 60. In the specific embodiment shown on the drawing, the jackets of the first two heat exchangers 18, 22 are fed with cold water; the jacket of the third heat exchanger 26 is fed with a refrigerating fluid, typically "Freon" (chlorine-fluorine substituted hydro-carbons), in order to cool the sugar solution down to 0°C and even -10°C.
Heat exchangers of the above described type are manufactured for instance, by the St.Regis Company, Division of Creamery Package Mfg. Co. for pasteurization of milk and preparation of icecream.
In the following Example 1 the cooling step of a hot sugar solution is disclosed in detail whereas Example 2 refers to a preferred embodiment of the present process of crust liqueur making.
A sugar solution suitable for manufacturing crust liqueurs is prepared in a known manner from sucrose, water and Cognac. The solution is at a temperature of 60°C and is of the following composition by weight:sucrose 64%water 21%ethyl alcohol 15%
Its saturation point is about 50°C.
The heat exchangers 18, 22, 26 are started, the jackets 60 of the two first mentioned ones being fed with cool water (about 15°C) and the jacket of the third mentioned heat exchanger being fed with Freon, the rotors 38 of the first two heat exchangers and the rotor of the third heat exchanger being rotated at 400 r.p.m. and 200 r.p.m., respectively.
It should be noted that the annular clearances 40 contain air at this stage.
The solution prepared as above is poured into the hopper 10, then pumped by the pump 14 at a delivery rate of 110 liters/hour. The temperatures of the solution at the outlet from the heat exchangers 18, 22 und 26 soon stabilize at 32°C, 20°C and -1°C, respectively. On taking at this stage samples of the liquid issuing from the said heat exchangers, they are each found to consist of an extremely fine air dispersion in the sugar solution which is of a turbid aspect leading to believe that graining has occurred. By allowing the samples to rest in their respective glass beakers at their respective temperatures, the turbidity is seen to decant upwards leaving as a "heavy phase" a perfectly clear solution. In every case the vertical extension of the turbid zone reduces by one half in a period exceeding 30 seconds; in the sample taken from the delivery tube 28 the half-life time amounts to almost 1 hour.
On further feeding the solution, from the hopper 10, the air is thoroughly driven away and a highly viscous (viscosity about 3400 centistokes) clear supersaturated solution is obtained from tube 28, suitable for handling without any special precaution. The cooling rate in the devices 18, 22, 26 is found to be 0.155°C/sec., 0.104°C/sec and 0.180°C/sec., respectively. This is obviously a surprising rate as compared with that of the prior art.
A hot solution at 88°C is prepared by employing 430 kgs sucrose to every 100 liters water. A quantity of cognac, brandy or whisky is then added so that 100 kgs solution will contain 14 kgs ethyl alcohol. The saturation point of the resulting solution is at about 58°C. The solution is cooled down to -5°C in a manner similar to that disclosed in Example 1. The cool solution is fed to the tank of a conventional piston-type depositing machine kept at -5°C by means of a cooling jacket. Rows of preformed chocolate shells are intermittently caused to travel beneath the depositing machine nozzles and doses of solution measured by the piston pumps of the depositing machine are deposited thereinto. At the next station the deposited doses are sprayed with a thin layer of molten chocolate and at the next succeeding station the candies are sealed by the chocolate covers. The candies are packed in boxes and conditioned in a compartment at 15°C. In the conditioning compartment the boxes are turned upside down at first after 8 hours and next after further 12 hours. After 48 hours residence in the conditioning compartment under these conditions a microcrystalline crust is obtained which is uniformly thin and compact and fully insulates the solution from the surrounding chocolate.
The above examples are given to illustrate embodiments of the invention as it is presently preferred to practice it. It will be understood that these examples are illustrative, and the invention is not to be considered as restricted thereto except as indicated in the appended claims.
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Median Salary by Job
355 Tigert Hall
Gainesville, FL 32611-3115
State School, Research University, Party School, For Sports Fans
87 %
20 %
57 %
29 %
The software development industry, the financial services industry, and the education industry are just a few of the areas in which the UF grads find work. The majority of alumni accept jobs in the aerospace and defense industry. Former UF graduates bring in $69K on average.
A gender wage gap becomes apparent after college, with female graduates earning only $60K on average compared to around $74K for male graduates.
The most lucrative professionals among UF alumni are Senior Software Engineers; they earn a median annual salary of approximately $117K. Also approaching the top of the pay scale at $95K and about $78K, respectively, are Construction Senior Project Managers and Software Engineers. Relative to other positions, compensation dwindles for Financial Analysts; alumni in this role face average salaries of $62K.
Home to a large number of UF alums, Orlando, Fla. is by far the most attractive city for these former students. Atlanta, Ga. is also a common destination for UF grads and offers the best pay with a median salary of about $91K. Many former Gators can't resist staying in Gainesville after graduating despite the median salary there ranking lowest among popular cities ($49K). Graduates of UF also relocate to Tampa, Fla., which is not far away, and Jacksonville, Fla.
Former Gators who fare the best in terms of salary hold a Doctor of Pharmacy (PharmD) and earn a median salary of $117K per year. Average annual salaries for those with a Bachelor of Science in Business & Marketing are the lowest of the pack, earning $47K.
Former Gators with Engineering Design abilities can expect to make 9 percent more than their former classmates (approximately $75K). Nearly one-sixth of grads report using Project Management as part of their job, making it the most popular skill. Also considered top-notch skills are Microsoft Excel, Microsoft Office, and Engineering Design.
Only two-fifths of alumni for this school enjoy paid vacation days and about one-third of alumni get paid sick time. Most alumni enjoy benefits like health insurance, while a strong majority of survey participants receive dental plans, too. Most graduates set up a 401(k) to save for retirement. University of Florida alumni are rewarded with additional benefits, such as life insurance, a casual working environment, a company-subsidized cell phone, and tuition reimbursement.
University of Houston grads bring in salaries of around around $67K, making them the most similar to UF alumni in terms of earnings. Other schools similar to UF include Florida State University, the University of South Florida-Main Campus, and Louisiana State University and Agricultural & Mechanical College.
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Sunday, May 20, 2012 - Tasted blind, this wine had a red center with tawny rims. The medium+ intensity nose showed black cherry, rhubarb, soil, and brown spices.
Fortunately, there was no sign of the problems that often plague the '83 vintage. The mouth was rich with great rounded tannin. It also had excellent, refined length length which developed into the classic "peacock tail".
This impressive wine appears to be in its drinking window and should remain there for many years.


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News Archive
July 12, 2006
The Senate Commerce, Justice, Science Appropriations Subcommittee approved its spending bill for the 2007 fiscal year on Tuesday, which more money for basic science research as requested in President Bush's American Competitiveness Initiative.The subcommittee endorsed an 8 percent increase over the 2006 fiscal year for the National Science Foundation's budget, which would bring the agency's total to $6 billion.
July 12, 2006
Georgia Tech and Bryn Mawr want a robot in every comp sci student's backpack.
July 12, 2006
U.S. investigates professor's research activities, raising issues of academic freedom, xenophobia and foreign relations.
July 12, 2006
A powerful New York State senator has issued a subpoena to the College Board for documents that include a study of SAT scoring errors that the board's president, Gaston Caperton, had earlier promised to give lawmakers. College Board officials have said that they were holding back the study because the board has been sued over the SAT scoring errors. But Sen. Kenneth P.
July 12, 2006
Citing academic freedom, Wisconsin provost upholds hiring of instructor who says the United States masterminded 9/11 attacks.
July 11, 2006
Christian group wins federal appeals court victory to keep injunction against Southern Illinois U. enforcing its anti-bias rules.
July 11, 2006
State college groups flesh out plan for members to make public a "bundle of information" about learning climate and student outcomes.
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A.A. Bondy, Gold Leaves
A.A. Bondy is well into his second act as a musician after the dissolution of his band, Verbena. That Alabama outfit released one of the best unsung albums of the '90s, 1997's Dave Fridmann-produced Souls For Sale (Merge), full of delicious boy/girl harmonies and Sticky Fingers-era Stonesy country-rock swagger. They went out with a whimper rather than a bang after two under-promoted Capitol Records releases. Bondy sold all his equipment, gave up music and moved to upstate New York. But as fate would have it, he married Clare Felice around the time her brothers were launching their own careers, prompting Bondy to restart his.
"Some of what they were doing rubbed off on me in terms of they don't give a fuck. They only do what they want to do," Bondy says. His solo debut, 2007's American Hearts, explored minimalist folk-blues. The 2009 follow-up When the Devil's Loose embraces a band setting, though it's still pretty austere. Nonetheless the album is more fleshed out, its foreboding melancholia and stories of lives in transit dovetailing with the collapse of Bondy's marriage. His new album, Believers, retains the loping pace and late-night longing, but the mood's more spectral and dreamy, supported by supple organ peals and a sense of resigned acceptance.
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I like to watch anime :)
7,969 total episodes
Anyways, are you getting enough sleep? 'cause I'm always pulling an all nighter for our thesis gah x_x
Well some got delays, some are required to take nursery and grade 7.
There's a nursery and kindergarten.I went straight to kindergarten and then grade 1-6 + 4 years of high school and 3 1/2 years of college (we're a trimester).
I live in the Philippines xD > Southeast Asia
To ojii-san,
I'm still a teenager, nineTEEN! xD
and my other classmates are already 20-25 years old so I'm younger than them whahaha.
Nice, childhood friends :0
I'm 19 ^^ (last year in college) yeah!
ehh, so you don't like Naruto and those kind of music, too bad xD so you like alcohol? its bad for your health!


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In honor of what would have been Princess Diana's 54th birthday, we look back at the times the Duchess of Cambridge paid sartorial tribute...
The Celebrity Babies of 2014
Crimson, cardinal, cherry—whatever the hue, these ladies are seeing red.
Emma Watson in Christian Dior.
Amy Adams in Maison Valentino.
The Best Red Dresses of 2014


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6 Items Found
- Cune Rioja Rosado 2013 Product #29488 (In Stock)
From classic Rioja producer Cune comes this delicious 100% Tempranillo rose. With plenty of ripe strawberry and raspberry fruit, it's a little gutsier than the paler roses from the south of France, although it still has a nice dry, crisp finish. A great rose to pair with grilled salmon or sausages all summer long.
- Martinez Lacuesta Blanco Rioja 2013 Product #28545 (In Stock)
This is 100% Viura grown in selected sites across Rioja. The ripe grapes are pressed and the juice goes into all new barrels - a mixture of French and American oak and acacia - to ferment and rest for 3 months. After that, the wine moves into stainless steel to complete its maturation, retaining freshness and verve to go along with the light oak influence.
Give it a sniff, and you'll be rewarded with pretty springtime aromas of peach, pineapple, and almond blossom. Take a sip and you'll discover a round, creamy, textured wine that's bursting with zesty fruit and juicy acids. After you swallow, you'll notice the fresh flavors lingering nicely as a hint of honey and bitter almond emerge at the end. Almost too easy to drink by itself for refreshment and fun, you'll love how this enhances warm weather favorites like fresh fish, grilled mushrooms, or marinated chicken.
- Lopez De Haro Rioja Reserva 2005 Product #28490 (In Stock)
Huge savings on delicious, highly-rated, fully mature, Rioja Reserva – not much more that needs to be said! The style here is what I might call "restrained modern." Great care has been taken to preserve ripe fruit flavors (and, for a 9 year-old wine, there's a LOT of fruit here) and a deft use of French and American oak imparts classic Rioja earth, smoke and spice notes without overwhelming the wine. The combination of oodles of dark fruit and traditional Rioja funk reminds us of long-time favorite Muga. Drink it now for the fruit or cellar it for years if you enjoy the lighter, tea and chamomile tang of more traditional Rioja.
"These are excellent wines brimming with personality and well-judged, prudent winemaking. The 2005 Hacienda Lopez de Haro Reserva is a blend of 90% Tempranillo, 5% Graciano and 5% Garnacha aged for 20 months in French and American oak. It has a beautiful, rounded, sensual bouquet with hints of over-ripe Satsuma and gravel. The palate is medium-bodied with a touch of piquancy on the entry. It has crisp acidity and taut tannins on the dry, dusky finish but it remains extremely well-focused. Drink now-2025."Wine Advocate 92 points
- Bodegas Luis Canas Rioja Crianza 2011 Product #29520 (In Stock)
Lovely, lithe, and very fresh Rioja.
"95% tempranillo and 5% garnacha. Opaque ruby. High-pitched aromas of red berries and candied rose, with a peppery accent building in the glass. Zesty and sharply focused, offering nervy redcurrant and bitter cherry flavors that gain sweetness and depth with air. In a bright, elegant, almost pinot-like style, finishing with very good clarity and light tannins." Vinous 90 points
- Muga Rioja Reserva 2010 Product #29019 (In Stock)
Yup, another great vintage for this wine that splits the difference between "modern" and "traditional" styles.
"(70% tempranillo, 20% garnacha, 7% mazuelo and 3% graciano; fermented in large oak vats and aged for 24 months in oak casks of varying size): Opaque ruby. Musky, deeply pitched aromas of ripe red fruit, game, lavender and roasted coffee. Shows very good spicy lift in the mouth, offering sweet raspberry and cherry flavors and an undercurrent of smoky minerals. Finishes with excellent focus and thrust; the slowly building tannins meld smoothly with the wine's dense fruit. Age this wine for at least another five years, with confidence."International Wine Cellar 92 points
- Cune Rioja Reserva 2010 Product #29489 (In Stock)
A classically styled Reserva, spicy, juicy, and long.
"Fresh red berries and cherry on the fragrant nose, with spice and floral nuances adding complexity. Juicy and focused, delivering good lift to its sappy raspberry and bitter cherry flavors. A zesty mineral quality adds cut to the youthfully tannic, fragrant finish, which clings with serious tenacity." Vinous 91 points
"The 2010 CUNE Reserva displays a nice bright cherry color and a clean, elegant nose of red fruits. It might be a little backward and require some coaxing to reveal its personality. The medium-bodied palate is quite complete, the tannins are well-coated by the fruit, and it ends with good length and clean flavors. A textbook Reserva. Drink 2014-2019."Wine Advocate 91 points


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News Centre
Statement Of The Eurogroup President Following The Referendum In Greece
Date 05/07/2015
I take note of the outcome of the Greek referendum. This result is very regrettable for the future of Greece. For recovery of the Greek economy, difficult measures and reforms are inevitable. We will now wait for the initiatives of the Greek authorities. The Eurogroup will discuss the state of play on Tuesday 7 July.
Statement By Martin Schukz, European Parliament President On The Situation In Greece Following The Referendum
Date 05/07/2015
Click here to download a statement by Martin Schulz, European Parliament President on the situation in Greece following the Referendum.
The European Commission Takes Note Of And Respects The Result Of The Referendum In Greece
Date 05/07/2015
The European Commission takes note of and respects the result of the referendum in Greece.
Greek Government Projection: 'No' To Win Referendum With Over 61 Per Cent
Date 05/07/2015
Greeks voted overwhelmingly "No" on Sunday in a historic bailout referendum.
Greece Referendum: Official Projection No Has 61% Support
Date 05/07/2015
The official projection is that No has 61% of the vote.
Greece's Finance Minister Yanis Varoufakis: In 24 Hours We COULD Have An Agreement – Not We Will Have An Agreement Within 24 Hours
Date 05/07/2015
"In 24h we COULD have an agreement", I said. But our toxic media rushed to report that I predicted an agreement within 24h. Go figure!
Greece Referendum: First Exit Polls Indicate No Win
Date 05/07/2015
The first predictions from local TV station surveys are predicting a narrow victory for the No camp.
Greece's Minister of Finance Yanis Varoufakis Submits Referendum Vote
Date 05/07/2015
Greek Finance Minister Yanis Varoufakis submits his vote in the referendum that is giving the Greek people the right to choose whether to accept the bailout conditions of the institutions in Athens on Sunday, July 5. It is widely expected that both politicians will vote 'no'.
Greece: "Today Democracy Defeats Fear," Says Optimistic Prime Minister Of The Hellenic Republic, Alexis Tsipras
Date 05/07/2015
Greek Prime Minister Alexis Tsipras expressed his optimism for a 'No' vote on the unprecedented referendum on whether to accept to the bailout terms imposed by Greece's creditors in Athens, Sunday.
Greece's Minister Of Finance Yanis Varoufakis: 'We've Made Hope Return To Europe' - Interview With Paul Mason Of Channel 4 News
Date 05/07/2015
Greek finance minister Yanis Varoufakis tells Paul Mason of Channel 4 that his Syriza party has 'reintroduced the concept of democracy' to Europe with the bailout referendum.


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Precious Moments Forever Cinderella Collectible Figurine
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Precious Moments My Blessed Daughter Porcelain Figurine
Every Day Is A Touchdown with You Ohio State Buckeyes Figurine
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Green Bay Packers Every Day Is a Touchdown with You Figurine
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Murder Trial Moved to Muhlenberg County
Updated: 01/28/2007 - The murder trial for the man accused of killing a prominent Western Kentucky businesswoman has been moved due to pretrial publicity.
Updated: 01/28/2007 - The murder trial for the man accused of killing a prominent Western Kentucky businesswoman has been moved due to pretrial publicity.
Updated: 01/28/2007 - A Texas man is behind bars in Warren County for trafficking a large amount of marijuana.
Updated: 01/29/2007 - The murder trial for the son of a Kentucky lawmaker is set for today.
Posted: 01/26/2007 - Your Warren County court rooms have been filled with a hard-working, understanding and fun loving bailiff who has been helping to keep order in your court.
Updated: 01/26/2007 - You often hear families talk about finding a good place for their kids to grow up but is your community a good place to grow old?
Updated: 01/26/2007 - Western Kentucky University President Gary Ransdell also takes a new position, away from the hill.
Updated: 01/26/2007 - Students from low-income families preparing to attend college in the fall will have some extra help from Western Kentucky University.
Updated: 01/26/2007 - Family and friends are mourning the loss of an Ohio County man.
Updated: 01/26/2007 - California Governor and former body builder, Arnold Schwarzenegger, has a challenge for the state's public school children.
Updated: 01/26/2007 - If you haven't noticed the gas prices are rising again.
Updated: 01/26/2007 - Fruit of the Loom is adding to its intimate apparel line after a $350 million acquisition.
Updated: 01/26/2007 - Top business leaders from across South Central Kentucky got together at the Sloan Convention Center on Jan. 25, 2007.
Updated: 01/26/2007 - Daniel Jones went to Washington for the president's speech by invitation of the White House, because he's the kind of person who could benefit from the administration's health care proposal.
Updated: 01/26/2007 - The Amber Alert for Brielle Conners has been canceled.
Updated: 01/26/2007 - More than 30 teens are no longer in the care a Central Kentucky home for troubled youth after accusations that a worker had sex with a girl.
Posted: 01/25/2007 - Barren County students are getting the opportunity to earn a year's worth of college credit before graduating high school.
Posted: 01/25/2007 - A study by the Children's Hospital of Philadelphia and the State Farm Insurance Company is sending an urgent warning to teenage drivers and their families tonight, Thursday, Jan. 25, 2007.
Posted: 01/25/2007 - State Treasurer Jonathan Miller has officially entered the race for governor.
Posted: 01/25/2007 - They were once accused of breaking the law in how they cared for mentally challenged adults. Now two more former workers at Oakwood in Somerset have been found 'not' guilty.
Posted: 01/25/2007 - A judge is considering a plea agreement for a Fort Campbell soldier.
Posted: 01/25/2007 - Widespread illness is prompting a South Central Kentucky school district to close tomorrow, Friday, Jan. 26, 2007.
Posted: 01/25/2007 - The Ford Motor Company has posted its largest loss in 103 years of doing business.
Posted: 01/25/2007 - The third and latest fatal accident at a Grayson County intersection is forcing the highway department of Elizabethtown to make some changes.
Updated: 01/16/2009 - Not one but two teachers are sharing this week's reward, known as One Class at a Time.
Updated: 01/25/2007 - Around 20 health and safety vendors visited Richardsville Elementary to teach the students about wellness.


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Original recipe yields 4 servings
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My husband and I were pleasantly pleased with this recipe. I did like some other reviewers suggested and used half mayo half sour cream, because it seemed like a lot of sour cream to me. I also ...
The author of this recipe is right: the flavors are very nicely complementary. I have made it several times now. I have come to toast the almonds, which strengthens their taste and allows you to...
Great recipe, I threw in some curry powder maybe 1/2-1 tsp. to give it a little extra zip. Served it with pitas.


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Putin: Troops have pulled back from Ukraine border - Comments
DONETSK, Ukraine — Russian President Vladimir Putin softened his tone in the confrontation with the West on Wednesday, declaring that Russia has pulled its troops away from the Ukrainian border and calling for a delay of Sunday's referendum on autonomy in Ukraine's restive east.
But there were no immediate signs that either move was truly happening or that they would cool the Ukrainian crisis. NATO and Washington said they saw no indication of a Russian pullback, and the pro-Russia insurgents behind the referendum have not agreed to go along with Putin's proposal.
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One Thing At a Time
100 Simple Ways to Live Clutter-Free Every Day
(If any tax is payable it will be calculated and shown at checkout.)
Preview (read now) Add to my own site Give this ebook to a friend Add to my wishlist Author's page Publisher's page
Cindy Glovinsky, M.S.W., A.C.S.W., is the author of Making Peace with the Things in Your Life. She is a licensed psychotherapist and professional organizer. A frequent lecturer and expert in the fields of chronic disorganization and attention deficit disorders, she is based in Ann Arbor, Michigan.
St. Martin's Press; July 2004
208 pages; ISBN 9781429967464
Download in secure EPUB
Title: One Thing At a Time
Author: Cindy Glovinsky
208 pages; ISBN 9781429967464
Download in secure EPUB
Title: One Thing At a Time
Author: Cindy Glovinsky
Buy, download and read One Thing At a Time (eBook) by Cindy Glovinsky today!
More House
The Life-Changing Magic of Tidying Up 2014 US$ 9.99 192 pages
Unclutter Your Life in One Week 2009 US$ 13.99 256 pages
101 Easy Ways to Make Your Home Sell Faster 2010 US$ 11.99
Complete Book of Home Inspection 4/E 2010 US$ 20.00 384 pages
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A Beautiful Way to Create a Family
The joy of motherhood
The joy of motherhood
"Patience is one thing, but truly waiting well is another," writes de Blecourt. "There can be unforeseen circumstances whenever you are talking about a legal process, taking legal custody of a child other than your biological and when dealing with another country. Now combine all three of those things! Waiting well is not only being patient with a complicated process but also being helpful and nice to be around. I must admit, I didn't wait very well during our drawn out adoption, but I've since learned from that struggle. Waiting well not only helps the process move along better, it can actually save you from additional heartache and embarrassment along the way."
Hollywood Faith Facts: Marvin GayeSoul legend Marvin Gaye led a life that many only dream of. His early Christian...
Success Sundays: Debbie Sterling, Founder of GoldieBloxGirls like to play with more than just dolls and dresses - and Debbie Sterling...
5 Spiritual Vacations That Will Elevate Your FaithNeed a getaway? Take a cruise that will bring new life to your spirit, draw...
More from Beliefnet


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During the time cricket has proceeded onward from the Test plan to ODIs to the latest Twenty20. Cricket rivalries indulging a giant volume of social affair of individuals base all through the globe. There are different fiery cricket fans all around who are always on the spree to keep themselves side by side about every occurrence events in the zone of world cricket. On the off chance that you exorbitantly are a willful cricket enthusiast who is on the reliable attempt to enhance your understanding base on the entertainment, sportsdepth.com insurance to be your conclusive stage. Sportsdepth give most recent cricket schedules orgranized by ICC and all cricket group countries schedule for late year 2015.Here you can get live score card of recent match between any playing country. We have focused on cricket schedules,India cricket schedule , Pakistan cricket schedule,Sri lanka cricket schedule and Bangladesh cricket schedule. No doubt these four nations jointly make million of users for cricket. There are likewise selective classifications for the cricket fixtures with the goal that you can program your different engagements appropriately guaranteeing no miss for your most loved match. SP also aim to provide constant streaming on IPL all matches, either it is IPL 2015 schedule or CPL fixtures, Our vision is to provide user complete fixture detail, venue information, GMT time of time table, Well we are committed to provide every cricket series organized by ICC or T20 international events, Bigbash, Caribean league exact calender for fixtures is our responsibility.
1st Test match,July 08 (Wednesday) 2015 at Lord's Cricket Ground
1st ODI match,July 11 (Saturday) 2015 at Rangiri Dumbulla Stadium
2nd ODI match,July 15 (Wednesday) 2015 at Pallekele International Cricket Stadium
2nd Test match,July 16 (Thursday) 2015 at Lord's Cricket Ground
3rd ODI match,July 19 (Sunday) 2015 at R. Premadasa Stadium
4th ODI match,July 22 (Wednesday) 2015 at R. Premadasa Stadium
5th ODI match,July 26 (Sunday) 2015 at Mahinda Rajapaksa International Cricket Stadium
3rd Test match,July 31 (Friday) 2015 at Edgbaston Cricket Ground
4th Test match,August 06 (Thursday) 2015 at Trent Bridge
5th Test match,August 20 (Thursday) 2015 at Kensington Oval, Barbadose


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"Rich as F--k" feat. 2 Chainz
One of the most interesting beats on the album, courtesy of T-Minus, who, with help from co-producer Nikhil S., couples his usual filtered synth melodies with a dope West Coast-inspired bassline. It's a new look for him and for Wayne sonically. But in an bad omen, he boasts of having Xanax, percoset, promethazine and codeine. While you can't take a song that says "rest in p---y" too seriously, that sure sounds like a seizure-inducing mix to us.
(Photos from left: Rick Diamond/Getty Images for BET, Mark Davis/Getty Images for Caesars Entertainment)
Songs That Take a Stand Against Domestic Violence07/06/2015
I Get Money: 50 Cent's Most Powerful Moves07/06/2015
R & Beef07/06/2015
Instagram Photos of the Week: Independence Day Edition07/05/2015
#Freedom: A Social Media Playlist07/04/2015
Out and About Wireless Festival 201507/03/2015
Tweets Of The Week: President Obama Keeps OutKast Rocking07/03/2015
4th of July Turn-Up Mix07/02/2015
Rihanna Proves She Can Be Deadly in 'BBHMM' Video07/02/2015
O Canada!: Canadian Born Singers07/01/2015
Creative Ice Cream Flavor Day07/01/2015
Family Reunion Hip Hop Tours06/30/2015
Album Covers Shot by Photographer Jonathan Mannion06/29/2015
The Rundown: Meek Mill, Dreams Worth More Than Money06/29/2015
Athletes Who Have Turned to Music06/28/2015
Out and About: Meek Mill's TIDAL X Event06/27/2015
J. Cole's Greatest Give-Back Moments With Fans06/26/2015
Instagram Photos of the Week: #Omeeka Up Close and Personal06/26/2015
Tweets of the Week: Joey Bada$$ Squashes His Tensions With06/26/2015
Picture Me Rollin': West Coast MCs From LA to the Bay06/26/2015
50 Cent: The Trollfather06/25/2015
Don't Label Me: Artists Beefin' With Their Record Labels06/25/2015
25 Things Music Lost Since Michael Jackson Died06/25/2015
The Rundown: Tyga, The Gold Album: 18th Dynasty06/24/2015
Who's Watching: MCs Who've Invaded Your TV Screen06/24/2015
Tidal Waves06/23/2015
Minister Farrakhan and Hip Hop06/23/2015
Class Warfare: When XXL Freshmen Clash06/23/2015
Gentlemen's Club: When Rappers Cover GQ Magazine06/22/2015
Kanye, Future and More Rock Birthday Bash 2006/22/2015
10 Things You Should Know About Rotimi06/22/2015
Your Essential Father's Day 2015 Playlist06/21/2015
Hip Hop Pops and Their Kids06/20/2015
Use of the Confederate Flag in Hip Hop06/20/2015
Tweets of the Week: Meek Mill Revokes Rachel Dolezal's Pass06/19/2015
Music Stars With Success at Different Labels06/18/2015


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Bring a blanket or lawn chair and join us for this free event taking place select Sunday July 12 and August 9. See the movie line-up!
Live music and food trucks every Thursday at Edgewater LIVE! Thursdays through August 13. See you there!
Enjoy live music at Euclid Beach LIVE on Fridays through August 21! See you there!
Feed a giraffe, hike, kayak, fish, play FootGolf, hand feed a chickadee, go on a hayride, meet Rangers and visit the Rainforest. Learn more!
Enjoy ribs and sides on July 24 and 25 at Big Met Grill. Learn more...


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Charlie the Ranch Dog
By Ree Drummond; Diane de Groat (Illustrator)
(HarperCollins Publishers, Hardcover, 9780061996559, 40pp.)
Publication Date: April 2011
List Price: $16.99*
* Individual store prices may vary.
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Meet Charlie.
He's a ranch dog. Breakfast is his life, especially when bacon is involved. Charlie has dangly ears, floppy skin, and big fat paws. And he loves living in the country. That's because he works like a dog...fixing fences, gardening, and helping his family out on the range.
Yep, it's all work, all the time for Charlie the ranch dog. In fact, he's probably working right now...
A ranch dog's work is never done!
Come along as Ree Drummond, The Pioneer Woman, introduces us to her beloved short-legged pioneer dog named Charlie.


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Category Seasons
Black & White Sunday: NATURAL
When I think of a challenge I intend it to be as broad and as specific as possible. This time the theme is NATURAL – it can be nature in general, human nature or anything in between.
What an interesting challenge from Paula!
I have a variety of pictures, taken during the winter when snow-covered the ground, that are practically speaking, black and white. Naturally monochrome. That is the way the world actually looks in winter.
It is beautiful, but it should be no surprise that we are all very grateful when the flowers return and there is color in the world again.
None of these pictures were stripped of color using software. This is the way the world looked at the time. This is winter in New England.
Songs that came blowing in, Rich Paschall
The old clock on the wall and the calendar on my desk inform me that it is time for another of my personal top ten lists. Last year at this time we brought you the top Songs of Summer as given by the musical genius, Brian Wilson. Those may have been songs that evoked thoughts of summer for Brian, but some were a real stretch of the imagination to me. I promise you songs that are actually about summer.
Summertime by George Gershwin is one of the most covered songs of all time. Versions from Billie Holiday to Janis Joplin are certainly well-remembered and regarded. It was written by Gershwin for the 1935 "modern-day" opera, Porgy and Bess. Rock stars and opera stars alike have recorded the song. You have certainly heard it and there is likely to be a version you remember fondly.
When The Beach Boys put out a new album for their 50th anniversary, they served up a perfect piece of nostalgia with "Summer's Gone." The song was written by Brian Wilson and he took the lead on the record and in performance. Unfortunately, they did not do it throughout the anniversary tour and there is only one fan video from the last stop that I can find. Therefore, this tribute through old and new pictures will have to do:
This leads us to the countdown:
10. Those Lazy, Hazy, Crazy Days of Summer, Nat King Cole, 1963. If I heard it once, I heard it a million times (as the saying goes) as I grew up. I guess we must have really liked this one. Cole was still alive then and would turn up on variety shows and perform this. Unfortunately, variety shows have gone away.
9. A Summer Song, Chad and Jeremy, 1964
8. Summer Nights, from the play and movie, Grease. It was the word for John Travolta and Olivia Newton-John. If you can look past all the people who killed this song in karaoke, it may still be a favorite.
7. In the Summertime, Mungo Jerry, 1970 The song filled with odd sounds and rhythms was a mega-hit for the British group.
6. Hot Fun In The Summertime, Sly and the Family Stone This one was at the top of the Brian Wilson list.
5. Surfer Girl, The Beach Boys The early Beach Boys hit remained a fan favorite over the years. Almost 50 years after recording it, they could still perform the harmonies with ease. If not with ease, then with a lot of coaching by Brian:
4. Summer Rain, Johnny Rivers, 1968 It didn't make it to the top of the charts, but it is one of those songs that keeps getting played. Now in his 70s, Rivers is still performing his many hits.
3. Summer Wind, Frank Sinatra, 1966 Wayne Newton first recorded the song in 1965, but it is Sinatra who had a hit the following year.
2. Summer Breeze, Seals & Crofts, 1972 Written and performed by Jim Seals and Dash Crofts.
1. Summer in the City, The Lovin' Spoonful, 1966 Released in July 1966, by August it was number 1. The overplayed summer anthem included a car horn and jack hammer sounds to let you know you were in the city.
What are your summer favorites?
Autumn — the season I would happily live in all year round.
Crisp days and chilly nights. Glowing trees and amber light in the evening. Baseball playoffs, pumpkins, and leaves crunching underfoot.
Everyone and everything looks more beautiful in the fall.
Winter is my off-season, but it isn't really off-season if, for example, you love skiing or ice skating. Summer — not my favorite season — is very popular. Picnics, barbecue, swimming, and hanging on the beach. To me, beach equals sun-stroke and third degree burns, with sand in unmentionable places.
Autumn is New England in its full glory. If we have an "in" season, autumn is it. So … what's left?
March and April. After the snow is gone, but before the leaves and flowers appear.
Late November and usually December. When the bright leaves are gone, but the snow hasn't arrived.
Otherwise, New England and our valley are always in season.
Monthly Photo Challenge: Changing Seasons 06
The rules are simple. Every month, each of us posts pictures of the same area where we live that shows the seasons as they change. It's June and spring has truly sprung. Everything is blooming.
The waterways are full. The wind is gentle and warm. To think, less than two months ago, we were up to our hips in snow and ice.
I went a little farther afield and included a picture of the harbor at Quincy, about 25 miles away. Otherwise, these are all within 3 miles of home. A few of them are Garry's. Look at the signature for appropriate attribution.
The world turns and each season comes, to be replaced by the next. I got a couple of new lenses, so you're going to say long shots and macros. Because what's the point of a new lens if you don't use it, right?
Most of the flowers in our garden are technically wildflowers. I planted a lot of "real" flowers in the beginning, but most of them haven't survived the wicked winters.
Rather than fight a losing battle, I've preferred to let the hardier species take over the space.
One of my favorites is the Solomon's Seal. It's a native wildflower that lives all over the world. It was endangered for a while in this area but has made a nice comeback.
Solomon's Seal grows almost everywhere in the temperate parts of the Northern Hemisphere. Twenty of the more than 60 species are native to China. It is edible and (so they say) tasty, though I've never eaten it. If the price of veggies keeps going up, I'll give it a try!
Spring has well and truly sprung. A month ago, it was winter. Now, it's summer. Air-conditioning and all. Oh, and did I mention the pollen? The pollen is in hyper-drive. Everything is coated in green, from the cars to the windows. Everyone is sneezing. Runny eyes. Coughs. Congestion.
That's way spring arrives in New England. It seems like it will never come … then it bursts, full bore and everything blooms at the same time.
Today was so beautiful. A perfect spring day with just the beginnings of leaves on the trees.


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The MOBOTIX MX-D14-MODULE-N43 Camera Module with L43 Wide Angle Lens is an image sensor integrated with control electronics, an interface, and a lens. It is designed for night-time surveillance using the DualDome D14 Camera.
- Features 90° Wide Angle L43 Lens
- Equivalent to approximately 43mm on 35mm systems
- Works with the N43 night sensor for optimum night-time surveillance of your premises


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Mangahume Wind Statistics, March averages since 2006
The figure shows how often and how strongly the wind blows from different directions through a typical March. The biggest spokes point in the directions the wind most commonly blows from and the shade of blue indicates the strength, with dark blue showing the strongest winds. It is based on 2090 NWW3 forecasts of wind since since 2007, at 3hr intervals, for the closest NWW3 model node to Mangahume, located 37 km away (23 miles). There are insufficient recording stations world wide to use actual wind data. Without question some coastal places have very localized wind effects that would not be predicted by NWW3.
According to the model, the prevailing wind at Mangahume blows from the WSW. If the rose diagram shows a close to circular outline, it means there is no strong bias in wind direction at Mangahume. By contrast, dominant spokes represent favoured directions, and the more dark blue, the stronger the wind. Spokes point in the direction the wind blows from. Over an average March, the model suggests that winds are light enough for the sea to be glassy (the lightest shade of blue) about 11% of the time (3 days each March) and blows offshore 23% of the time (7 days in an average March). In a typical March winds stronger than >40kph (25mph) are expected on 2 days at Mangahume
IMPORTANT: Beta version feature! Swell heights are open water values from NWW3. There is no attempt to model near-shore effects. Coastal wave heights will generally be less, especially if the break does not have unobstructed exposure to the open ocean.


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From Our Editors
Their titular waxing services can keep clients hair-free for several weeks, and because of their hard-wax blend, the discomfort is far less pronounced than it is with other varieties. Adding a touch of bronze to waxing comes in the form of an all-over spray tan. This 45-minute procedure leaves exteriors as golden brown as a Thanksgiving turkey without the distracting smell. Safer than UV tanning, spray tans can be customized to individual skin pigmentations for a seamless dermal transformation.


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VIEWS: 186 PAGES: 3 CATEGORY: People POSTED ON: 9/15/2008 Public Domain
The Cult of Alan Greenspan: Why the Fed Needs a Policy Framework
1 Occasional Essays on Current Policy Issues, No. 2 The Cult of Alan Greenspan: Why the Fed Needs a Policy Framework Stephen G. Cecchetti1 13 December 1999 During a debate of Republican Presidential aspirants on 2 December, it fell to Senator John McCain of Arizona to summarize many people's feelings about Alan Greenspan, Chairman of the Federal Reserve Board. In the midst of the proceedings, Senator McCain said: \I would not only reappoint Mr. Greenspan, but if Mr. Greenspan should die, God forbid, I would do like they did in the movie Weekend at Bernie's. I would prop him up and put a pair of dark glasses on him." In this 1989 ¯lm, two young hustlers, far down on the corporate ladder, win an invitation to their boss' sumptuous beach house for the weekend... only to ¯nd him dead upon arrival. Not to ruin the fun, they place him in a chair with sunglasses, and the party goes on as none of the other guests are the wiser. When Mr. Greenspan does ¯nally depart, hopefully under his own power, we need to ¯nd some way for the party to go on. The solution is to make monetary policy less dependent on the skills and acumen of the Chairman. Greenspan took over the helm of the Federal Reserve in August of 1987, and over the past 12+ years, his record has been truly spectacular. Over this entire period, growth has exceeded 3 percent per year on average, well above the rate of the previous decade. During the past three years alone, real GDP has increased by a phenomenal 4 percent, on average. Meanwhile, in°ation has fallen substantially, from a range of between 4 and 5 percent in the late 1980s to just over 2 percent today. These accomplishments are all the more remarkable when one recalls the fact that this has not been a particularly tranquil period in the ¯nancial history of the world. Indeed, the \Greenspan era" has been punctuated by crises. First came the U.S. stock market crash of October 1987, then the Mexican crisis of 1994, followed by the Asian crisis of 1997, ¯nally the Russian default and the di±culties with Long Term Capital in the fall of last year. Overall, the 1990s have been a di±cult period for monetary policy, and the results have been spectacular. Our appreciation of Alan Greenspan and his colleagues is well deserved. Cecchetti is Professor of Economics, Ohio State University, as well as the former Director of Research at the Federal Reserve Bank of New York, and Associate Economist of the Federal Reserve's Federal Open Market Committee. 1 Cecchetti, The Cult of Alan Greenspan 2 But Mr. Greenspan will be 74 years old this coming March, and he will not be with us forever. As Mr. McCain's remark suggests, our panic is over what will happen when he leaves. Isn't there some way we can keep this Chairman around inde¯nitely? The answer is clearly no, and so we should be thinking about what we will do next. U.S. monetary policy is made by the Federal Open Market Committee (FOMC), which is composed of twelve voting and seven nonvoting, and they do provide a check on the Mr. Greenspan's policy prescriptions. But it is commonly, and I think correctly, believed that the Chairman's views dominate the proceedings. The fact that policy is perceived to be so reliant on the abilities of one individual is a failure of the institution. The problem is that we do not have well-articulated policy objectives, with an accompanying strategy or framework. What we have is a magician. As a result, we all live in fear of what will happen when the magician is replaced by a mere mortal. As part of the recent transformation of central banking around the world, thought has gone into how to insure stability of monetary systems. New policy-making procedures have been put into place expressly to guard against a broad array for pitfalls, and we in the U.S. can draw lessons from experience in other parts of the world. Two recent examples come to mind. The most prominent is the new European Central Bank (ECB), created in July 1998. The ECB has a high degree of independence and autonomy from the European political system, and so it was clearly important to restrict the scope of its in°uence and create mechanisms for accountability. The second example is the Bank of England (BoE), one of the oldest central banks in the world, was granted independence only in the last two years. What is striking about both the ECB and the BoE is that they were both given very clear mandates. No one wanted to create an independent institution as powerful as the a central bank, without constraining their actions by dictating that their primary objective is price stability. In the case of the ECB, the Maastricht treaty stated the Banks goals clearly. These were further enunciated in the policy strategy agreed to by the Governing Council on 13 October 1998, where they stated that \Price stability shall be de¯ned as the year-on-year increase in the Harmonized Index of Consumer Prices for the euro area of below 2%". The BoE's writ is very similar. In his May 1997 letter to Governor Eddie George, Chancellor Gordon Brown instructs the Bank to adopt an in°ation target, which was set by the government to be 2 1/2% annually, as measured by the retail price index, excluding home mortgage interest payments. The speci¯city of the policy framework at both the ECB and the Bank of England provides a certain insurance against exactly the problem that we in the U.S. currently Cecchetti, The Cult of Alan Greenspan 3 face. That is, the existence of clear objectives make ultimate policy outcomes less reliant who is actually in charge of operational policy. The monetary policy makers themselves are left to be the technicians of the system, worrying about the mechanics of achieving the goals they are given rather than arguing about the goals themselves. What does all of this have to do with Alan Greenspan and the Federal Reserve? Well, the problem is that the FOMC does not have a well-articulated, publicly stated, objectives, much less a clear policy framework. One could even argue that there is no agreement among that the members of the FOMC themselves about the objectives of policy. The Humphrey-Hawkins Act does specify a long list of objectives, and the FOMC directive does state the Committee's long-run goals as price stability and sustainable economic growth. But nowhere are either price stability or sustainable growth given clear de¯nitions. As a result, the comments of the FOMC members, both on their own and as summarized in the minutes of their meetings, suggest wide disagreement about whether consumer price (CPI) in°ation should be forced below 2% or allowed to rise to 3%, or whether potential growth is 2 1/2%, 3%, or 3 1/2%, for example. Two reactions to all of this are possible. The ¯rst is that we should leave well-enough alone. The FOMC has been doing just ¯ne, thank you very much. But to the extent that monetary policy performance has relied on the prescience of this Chairman, we might want to change things before he departs. What we need to do is to purchase some insurance for the post-Greenspan era. Clear, publicly announced policy objectives and a detailed framework | be it the in°ation targeting procedure like that of the Bank of England, the more complex strategy of the European Central Bank, or some third possibility | would provide exactly this insurance. This would focus the FOMC's deliberations of on the technical aspects of how they should go about achieving the agreed upon goals. My own preference is that we should adopt a medium term in°ation target that speci¯es average CPI in°ation of 2 percent over the next three to ¯ve years. To reduce uncertainties even further, I would require that the Federal Reserve make public its estimates of the sustainable growth rate in GDP. But in the end, exactly what the objectives are is much less important than that they be clearly publicly announced. If we can get to this point, the Senator McCain will not need to prop up Alan Greenspan and we can all let him rest in peace.
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