text:
Die Top 10 In Action Sports
01Die 7 schönsten Euro Surfer Girls auf Instagram
02Warum du deinen Job kündigen und um die Welt reisen solltest
03Skater Manolo Robles flippt mit dem Penny Board aus
04Trial-Biker Chris Akrigg kämpft sich unaufhaltsam durch die Natur
05BMX Pro Alex Coleborn räumt im Park ab
06Night Surf Session im illuminierten Wavegarden
07MUST WATCH: Brandon Semenuks Full Part aus dem unReal Movie
08Triple Score: Surf, Snow und Skate an einem Tag in Australien
09Awakening New Zealand - Zeitraffer aus vier Monaten am Ende der Welt
10Deep Powder in Südamerikas Anden
Kevin Pritchard on the American WIndsurfing Tour
For More information check www.americanwindsurfingtour.com
The American Windsurfing Tour is back, with 5 stops on the tour.
Introducing Trade Wind Event's break out 2011 American Windsurfing Tour.
The same people who presented the hugely successful 2010 Pistol River Wave Bash, will be a driving force behind the first annual American Windsurfing Tour.
• The premier event of the 2011 season is to be held at the famed beach at Waddell Creek, just south of San Francisco. It's been scheduled for the first weekend in May to take advantage of the prime spring sailing season in Central Cal.
• The infamous Pistol River Wave Bash becomes the second stop, held once again over the third weekend of June during that magical time in Southern Oregon when the spring swells are still hitting and the more consistent summer winds are kicking in.
• Next it's off to Punta San Carlos, on Mexico's Baja peninsula, for some world-class down the line wave sailing. To be held over the last weekend of July into the first week of August, in the hopes of coinciding with a tasty south swell from the other hemisphere.
• In association with Trade Winds Events, the crew that has been bringing you the Hatteras Wave Jam is getting ready to go prime time with their event sometime around the second half of September as the East Coast's fall sailing season ramps up in earnest.
• Appropriately enough, the last stop is going to be windsurfing's Mecca, Ho'okipa Beach Park on Maui. The last weekend of October is of course prime timing to catch both wind and swell in Hawaii, and will be by all estimations, an epic finish to the tour.


text:
CHICAGO — Move over, distracted drivers.
In the latest regulatory clash between modern technology and old-fashioned safety and common sense, the Windy City is trying to crack down on bicyclists who talk or text while cycling. The city could join a growing list of jurisdictions eyeing new restrictions on bikers using cellphones while pedaling.
"I've witnessed bicyclists texting while they're in traffic," said Alderman Margaret Laurino, chairman of the City Council's Committee on Pedestrian and Traffic Safety. "I've seen them talking on the phone. I've seen the same thing with motorists and pedestrians. It might be difficult to enforce the hands-free device for bicyclists. But this is a discussion we need to have with the community."
Ms. Laurino recently introduced the bill to extend the city's existing hands-free distracted-driving law — the first of its kind in the nation — from motorists to bicyclists.
"It really is about distracted drivers — no matter what you're driving," she added. "I'm looking to make the streets safer for everyone: motorists, bicyclists and pedestrians."
Chicago is not the first city to crack down on texting-talking bikers. Philadelphia already has a similar ban, and states such as Oregon and Virginia are considering the idea. Surprisingly, in liberal California, Democratic Gov. Jerry Brown earlier this month vetoed a similar text-talk ban for cyclists, but only because the law also jacked up the fines the state's revenue-starved localities could impose for cellphone-using drivers.
Chicago touts itself as a bike-friendly area, and new Mayor Rahm Emanuel has promised 100 miles of protected bike lanes. Proponents of the new regulations say an anti-texting law for cyclists could contribute to safer bike lanes.
Chicago originally outlawed cellphone conversations for drivers in 2005, and tacked on a texting and Web-surfing ban in 2008. Now, they are looking to extend it once again to bikers.
"Whether you're driving a car, truck or riding a bike, your focus should be on the road and the traffic around you — not what you're going to have for dinner that night or what your Facebook friends are doing, or anything else," said Brendan Kevenides, an associate at Patrick J. Kenneally in Chicago, who handles personal-injury lawsuits for bicyclists.
Besides, it's only fair, he added.
"I think that if motorists are going to be barred from using phones, then bicyclists should as well," he said.
Andy Clarke, president of the League of American Bicyclists, agreed.
"When cyclists are on the road, they need to follow the rules and have the same rights and responsibilities as drivers," he said. "We need to be paying attention the same way we want drivers to pay attention. We hold ourselves to the same standard."
They agree it's becoming a problem on the city sidewalks and roads.
Too often, Mr. Kevenides said, he has been annoyed by other bikers who are distracted by their phones. He said they ride too slowly, weave around in the road and slow down traffic. He hopes this bill will solve the problem.

subset: commoncrawl


text:
Robert Reich: Truth doesn't seem to matter. Republicans figure if their big lies are repeated often enough, people will start to believe them. Unless, that is, those big lies are repudiated – and big truths are told in their place.
Progressive Media Advocates
By Robert Reich
Treva Brandon Scharf: Confident people don't bash themselves; they don't let negative thinking and self-loathing screw up a good workout or undermine their progress.
Sharon Kyle: Seconds into the report Kaste sets a tone that would lead a reasonable person to believe that Bland was in some way to blame for the series of events leading to her arrest.
Joe Mathews: The agricultural superstar's high crime and poor health are dark indicators of what the Golden State could become.


text:
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Take two tablets!~
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מִשִירֵי רָחֵל: אֶל אַרְצִי
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NBN Announces Bonei Zion Prize Recipients for 2015
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07.30.2015 | 14 Av, 5775
Rioting resumes throughout east Jerusalem Saturday night
MK calls to ban Secret smartphone application
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US: Israeli police harassing another Abu Khdeir cousin
With another yeshiva student arrested, haredi 'draft dodgers' could soon number in hundreds
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Analysis: US tries policy of 'shame' to stem Chinese cyber-hacking
Israeli nightlife figure found dead in Tel Aviv apartment in apparent murder
National News
06/13/2014 02:04
RYAN BELLEROSE visits the Old City in Jerusalem in late May..
(photo credit:STAND WITH US)
Many Palestinians and their supporters tried to convince Ryan Bellerose to join their cause, hoping to have him serve as a bridge between the struggles of native Canadians in North America and Palestinians in Israel.They did not succeed.Bellerose, even before his recent trip to Israel, thought history proved that Jews were the indigenous people of Israel, and that only their plight matched up with their condition of Native Canadians, Canada's indigenous peoples.In a recent interview during his first visit to Israel, Bellerose said that his travels and experiences in Israel only hardened and confirmed his view.Bellerose called the establishment of the Jewish State of Israel "a good example for my people," since, he said, Jews were in the land before Palestinians, Ottomans, Arabs in general and other post-biblical conquerors. Much like native Canadians in Canada, Jews have "sacred spots" throughout Israel.Bellerose, 36, comes from the Metis nation of Alberta. He founded Canadians for Accountability, a Native rights advocacy group. He is also a former player for the Calgary Wolfpack of the semi-pro Canadian Major Football League.His trip to Israel has been coordinated by Stand With Us, and he called the experience the "trip of a lifetime.""Ever since I was a kid, I studied ancient history," and that exposure fueled his desire to visit here.He appreciated that Stand With Us on helped him visit almost all of the 15 sites he wanted to visit. Seeing Caesarea, Acre, David's Citadel and walking up to the Western Wall," places that he had "read about as a kid," were especially powerful experiences for him.In particular, Bellerose said his experience at the Western Wall was "intense" and that its "sacredness as a place was palpable."Bellerose's background is a synergy of native Canadian Metis culture, from his mother's side, and Roman Catholicism from his white father's side (though, he said, the Roman Catholicism was primary).He added that he has mixed feelings about the historical correctness of where many Roman Catholic sites have been located in Israel, though, in any case, the "Via Dolorosa was amazing."His native Canadian spirituality teaches that "all lands are sacred." He said, burial grounds have a special place, and added that he felt the same deep feeling while visiting some sites in Israel as he did when visiting his native sacred sites.His visit to the Hebron gave him new insight about stories of settlers in the area torching Palestinian olive groves during Lag Ba'omer. He attended a bonfire party in a Jewish area bordering a Palestinian area, and he was shocked that the media manufactured a story, turning a celebratory bonfire into a tale of conflict.He denied a photographer's claim that he, Bellerose, was assaulted. He said that at most he was surrounded by some settler youths, implying the photographer exaggerated the tension in a merely uncomfortable situation.Bellerose did admit that some burning of Palestinian flags occurred and that he urged the settler youth involved to stop, but, he cautioned that this incident was only a small part of a long, largely normal party.The incident made him much more aware of media bias in their coverage of Israel, something he was not used to with reportage of local issues and Canadian news media.He is leaving Israel with an impression that solving the conflict is infinitely more complex than what the West is prepared to understand, since the area in dispute is small and it is so difficult to divide and separate the Israeli and Palestinian sides.In North America, "for us to go 45 minutes to a restaurant is nothing," emphasizing that in 45 minutes one could be back and forth from Jerusalem to Bethlehem and many other Israeli and Palestinian areas.Michael Dickson, Israel Director for Stand With Us said that Bellerose is "a plain-talking, articulate voice which counters the shrill attempt by anti-Israel activists to delegitimize Jewish rights in Israel. We support his aim of bringing this message to other indigenous peoples and to the public in general."
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text:
A bowl of borscht garnished with dill and a dollop of smetana (sour cream)
|Alternative names
|Borsch, borshch, borsht, bortsch
|Place of origin
|Associated national cuisine
|Various East European cuisines
|Cooking time
|3 hours to 6 hours
|Serving temperature
|Hot or cold
|Main ingredients
|Cookbook: Borscht Media: Borscht
Borscht is a soup of Ukrainian origin[1] that is common in Eastern and Central Europe, especially in Ashkenazi Jewish, Belarusian, Lithuanian, Polish, Romanian, Russian and Ukrainian cuisine. In most of traditional recipes, it is made with beetroot as the main ingredient.[2][3] In some regions, tomato is used as the main ingredient, while beetroot may act as a secondary ingredient. Other varieties that do not use beetroot also exist, such as green borscht and white borscht.
The English word borscht, also spelled borsch, borsht, or bortsch,[4] comes from Yiddish באָרשט (borsht), which derives from Ukrainian or Russian борщ (borshch).[5][6] The latter, together with cognates in other Slavic languages,[a] comes from Proto-Slavic *bŭrščǐ 'hogweed', and ultimately from Proto-Indo-European *bhr̥sti- < *bhares-/bhores- 'point, stubble'.[7][8][9] Common hogweed (Heracleum sphondylium) was the soup's principal ingredient[9] before it was replaced with other vegetables, notably beetroot. The beetroot borscht was invented in what is now Ukraine and first brought to North America by Yiddish-speaking Ashkenazi Jews from Eastern Europe.
Ingredients and preparation[edit]
Typical Ukrainian borscht is traditionally made from meat and/or bone stock, sautéed vegetables, and beet sour, that is, fermented beetroot juice. Depending on the recipe, some of these components may be omitted or substituted.
The stock is typically made by boiling meat, bones, or meat and bones. Beef, pork or a combination of both are most commonly used, with brisket, ribs, shank and chuck considered to give the most flavorful results, especially if cooked on a high flame. Marrow bones are considered best for the bone stock. Meat stock is usually cooked for about two hours, whereas bone stock takes four to six hours to prepare. Meat and bones are usually removed afterwards and the meat is only added back into the soup about 10–15 minutes before the borscht is done. Some recipes call for smoked meats, resulting in a distinctively smokey borscht, while other use poultry or mutton stock. Fasting varieties are typically made with fish stock to avoid the use of meat, while purely vegetarian recipes often substitute the stock with wild mushroom broth.[3][10]
The vegetables most commonly added to borscht are beetroots, white cabbage, carrots, parsley root, potatoes, onions, and tomatoes. Some recipes may additionally call for beans, tart apples, turnip, celery, zucchini or bell peppers. Parsnip may be used as a substitute for parsley root, and tomato paste is often used in addition to or instead of fresh tomatoes.[10] The traditional technique of preparing the soup is to precook the vegetables – by sautéing, braising, boiling or baking – separately from the meat and only then to combine them with the stock. This distinctive feature of borscht derives from the practice of slow cooking in the Russian oven (traditional masonry stove, used for both cooking and heating), wherein the differences in cooking times of individual ingredients had to be taken into account in order to ensure that all components reach doneness at the same time. The importance of this method is reflected in the Russian language, where a variant in which all vegetables are added raw directly into the stock, is referred to by the diminutive form borshchok[b] rather than borshch.[11] Vegetables are usually julienned, except for potatoes and zucchini, which are diced. The beetroots may be partially baked before being sprinkled with vinegar or lemon juice to preserve the color and braised separately from other vegetables. Onions, carrots, parsley root, turnip and other root vegetables are sautéed (traditionally in animal fat, especially lard or butter) and then mixed with tomatoes or tomato paste. Dry beans are boiled separately. Potatoes and cabbage are boiled in the stock for about 15 minutes before the precooked vegetables are added.[10][12]
The dominant tastes in borscht are sweet and sour. This combination is traditionally obtained through the addition of beet sour.[11] It is made by covering sliced beetroots with lukewarm preboiled water and allowing for lactic fermentation to convert some of the sugars present in beetroots into lactic acid. Stale rye bread is often added to hasten the process, but usually omitted in Jewish recipes, as the addition of chametz (leavened bread) would make the sour unfit for Passover meals. Sugar, salt and lemon juice may be also added to balance the flavor. After about 2–5 days (or 2–3 weeks without bread), the deep red, sweet and sour liquid may be strained and is ready to use. It is added to borscht shortly before the soup is done, as prolonged boiling would cause the tart flavor to dissipate.[10] The beet sour is known in Slavic languages as kvas[c] (literally 'sour, acid'; compare kvass) and in Yiddish as rosl[d] (from a Slavic word originally referring to any brine obtained by steeping salted meat or vegetables in water; compare Russian rassol[e] 'pickle juice', Polish rosół 'broth'). Apart from its employment in borscht, it may be also added to prepared horseradish or used as pot roast marinade.[13][14]
As the traditional method of making borscht with beet sour often requires planning at least several days ahead, many recipes for quicker borscht replace the beet sour with fresh beetroot juice, while the sour taste is imparted by other ingredients, such as vinegar, lemon juice or citric acid, tomatoes, tart apples, dry red wine, dill pickle juice, sauerkraut juice, fermented rye flour and water mixture, etc.[12][15] The soup is typically flavored with a wide selection of herbs, spices and condiments. Salt, black pepper, garlic, bay leaves, and dill are among the most commonly used. Other aromatics often added to borscht include allspice, celery, parsley, marjoram, hot peppers, saffron, horseradish, ginger, and prunes. Some recipes require the addition flour or roux to further thicken the borscht. A common opinion is that a good borscht should be thick enough for a spoon to stand upright in it.[10][16]
As the home country of the beetroot borscht, Ukraine boasts great diversity of the soup's regional variants, with virtually every district having its own recipe. Differences between particular varieties may regard the type of stock used (meat, bone, or meat and bone), the kind of meat (beef, pork, poultry, etc.), the choice of vegetables and the method of cutting and cooking them. For example, while the typical recipe calls for beef and pork, the Kiev variant uses mutton or lamb instead, while in the Poltava region, the stock for borscht is cooked on poultry meat, that is, chicken, duck or goose. The use of zucchini, beans and apples is characteristic of the Chernihiv borscht; additionally, in this variety, beetroots are sautéed in oil rather than lard, and the sour taste comes solely from tomatoes and tart apples. The Lviv borscht is based on bone stock and is served with chunks of Vienna sausages.[17][18]
Many regional recipes for borscht have also developed in Russian cuisine. Examples include the Moscow borscht, served with pieces of beef, ham and Vienna sausages; Siberian borscht with meatballs; and Pskov borscht with dried smelt from the local lakes. Other unique Russian variants include a monastic Lenten borscht with marinated kelp instead of cabbage, and the Russian Navy borscht (flotsky borshch[f]), whose defining characteristic is that the vegetables are cut into square or diamond-shaped chunks rather than julienned.[10][16][19]
In addition to the hearty, thick borschts described above, Polish cuisine offers a ruby-colored beetroot bouillon known as barszcz czysty czerwony, or clear red borscht. It is made by combining strained meat-and-vegetable stock with wild mushroom broth and beet sour. In some versions, smoked meat may be used for the stock and the tartness may be obtained or enhanced by the addition of lemon juice, dill pickle brine, or dry red wine. It may be served either in a soup bowl or – especially at dinner parties – as a hot beverage in a twin-handled cup, with a croquette or a filled pastry on the side. Unlike other types of borscht, it is not whitened with sour cream.[20] Barszcz wigilijny, or Christmas Eve borscht, is a variant of the clear borscht that is traditionally served during the Polish Christmas Eve supper, a meal that is both fasting and festive. In this version, meat stock is either omitted or replaced with fish broth, usually made by boiling the heads cut off from fish used in other Christmas Eve dishes. The mushrooms used for cooking the mushroom broth are reserved for uszka (small filled dumplings), which are then served with the borscht.[21]
In the summertime, cold borscht is a popular, refreshing alternative to the aforementioned variants, which are normally served hot. It consists of beet sour or beet juice blended with sour cream, buttermilk, soured milk, kefir and/or yogurt, and refrigerated. The mixture has a distinctive lively pink color. It is typically served over grated beetroot, finely chopped cucumbers, radishes and green onion, together with halves of a hard-boiled egg and sprinkled with fresh dill. Chopped veal, ham, or crawfish tails may be added as well.[10][22][23][24] This soup probably originated in the Grand Duchy of Lithuania, which comprised the territories of modern-day Lithuania and Belarus, and it is still part of the culinary traditions of these and neighboring nations. The Lithuanian language is the only one in the region which actually refers to it as 'cold borscht' (šaltibarščiai). In Belarusian it is known simply as khaladnik,[g] or 'cold soup'; in Polish as chłodnik litewski, or 'Lithuanian cold soup'; and in Russian as svekolnik,[h] or 'beetroot soup'.[11][24]
Ashkenazi Jews living in Eastern Europe have adopted beetroot borscht from their Slavic neighbors and adapted it to their taste and religious requirements. As combining meat with milk is proscribed by kosher dietary laws, Jews have developed two variants of the soup: meat (fleischik) borscht and dairy (milchik) borscht. The meat variant is typically made from beef brisket and cabbage, while the dairy one is vegetarian, blended with sour cream or a mixture of milk and egg yolks. Both variants typically contain beetroots and onions, and are flavored with beet sour, vinegar or citric acid for tartness and beet sugar for sweetness. Galician Jews have traditionally liked their borscht particularly sweet. Jewish borscht may be served either hot or cold, typically with a hot boiled potato on the side.[25]
Without beets[edit]
While in the English language borscht refers almost invariably to a beet-based soup, in some culinary cultures there exist soups with the same or similar names where beetroots are absent or merely optional. The principal common trait among them is a tart flavor obtained by the addition of various sour-tasting ingredients.[11] Green borscht (zeleny borshch[i]), a light soup made from leaf vegetables, is an example common in Ukrainian and Russian cuisines. The naturally tart-tasting sorrel is most commonly used, but spinach, chard, nettle, garden orache, and occasionally dandelion, goutweed or ramsons, may be added as well, especially after the spring season for sorrel has passed.[11][26][27][28][29] Like beetroot borscht, it is based on meat or vegetable broth and is typically served with boiled potatoes and hard-boiled eggs, sprinkled with dill.[10] There is also a distinct variety of Ukrainian green borscht which includes both sorrel and beetroot.[30]
In Polish cuisine, white borscht (barszcz biały, also known as żurek, 'sour soup'[j]) is made from a fermented mixture of rye flour or oatmeal and water. It is typically flavored with garlic and marjoram, and served over eggs and boiled fresh sausage; the water in which the sausage was boiled is often used instead of meat stock.[33]
In Romanian cuisine, a similar mixture of wheat bran or cornmeal with water that has been left to ferment is called borș.[34] It is used to impart a sour taste to a variety of tangy Romanian soups, known as either also borș or ciorbă. Variants include ciorbă de perișoare (with meatballs), ciorbă de burtă (with tripe), borş de peşte (with fish), and borş de sfeclă roşie (with beetroots).[35][36]
The Armenian version of borscht is a hot soup made with beef stock, green peppers and other vegetables, which may or may not include beetroots, and flavored with parsley and cilantro.[37] A soup known as luó sòng tāng,[k] or "Chinese borscht", which originated in Harbin, close to the Russian border in northeast China, is based on red cabbage and tomatoes, but lacks beetroots altogether.[38]
In ethnic Mennonite cuisine, "borscht" refers to a whole range of seasonal vegetable soups based on beef or chicken stock – from spring borscht made with spinach, sorrel and chard; to summer borscht with cabbage, tomatoes, corn and squash; to fall and winter borscht with cabbage, beets and potatoes.[39] The Mennonites are a group of Dutch or German religious dissidents who settled in Poland and Russia before migrating to North America in the late 19th and early 20th centuries.[40]
Garnishes and sides[edit]
The diversity of borscht styles is matched by the wide choice of garnishes and side dishes with which various kinds of borscht may be served.
Most often, borscht is dished up with sour cream, the East European version of which, known as smetana, is runnier than its American counterpart.[10] The sour cream may be served in a separate pitcher for the diners to add the desired amount themselves or the borscht may come already "whitened",[l] that is, blended with sour cream. Sometimes the cream is thickened with flour before being added to the soup.[41] Yogurt[10] and a mixture of milk and yolks[42] are possible substitutes.
Chopped herbs are often sprinkled on the surface of the soup; dill is most common, but parsley, chives or scallion are often added as well. Individual helpings may be spiced up with minced hot peppers or garlic.[10][41] Many kinds of borscht are served over halves or quarters of hard-boiled chicken or quail eggs.[43] Navy beans, broad beans or string beans are also a common addition.[10][41][44]
Meat, removed from the stock on which the borscht was based, may be cut into smaller chunks and either added back into the soup or served on the side with horseradish or mustard.[45] Bacon and sausages are also commonly used as borscht garnishes.[46] Borscht based on bone stock may be served Old Polish style, with marrow from the bones.[41]
Some kinds of the soup, such as Poltava borscht, may be served with halushky, or thick noodles of wheat or buckwheat flour.[10][47] Siberian borscht is eaten with boiled meatballs (frikadelki[m]) of minced beef and onion.[10][48] In Poland and parts of western Ukraine, borscht is typically ladled over uszka, or bite-sized ear-shaped dumplings made from pasta dough wrapped around mushroom, buckwheat or meat filling. Mushroom-filled uszka are particularly associated with Polish Christmas Eve borscht.[10][49][50][51]
Borscht, like any other soup in East Slavic cuisines, is seldom eaten by itself, but rather accompanied by a side dish. At a minimum, spoonfuls of borscht are alternated with bites of a slice of bread. Buckwheat groats or boiled potatoes, often topped with pork cracklings, are other simple possibilities,[10][44] but a range of more involved sides exists as well.
In Ukraine, borscht is often accompanied with pampushky,[n] or savory, puffy yeast-raised rolls glazed with oil and crushed garlic.[45][10][52][53] In Russian cuisine, borscht may be served with various side dishes based on tvorog, or the East European variant of farmer cheese, such as vatrushki, syrniki or krupenik. Vatrushki are baked round cheese-filled tarts; syrniki are small pancakes wherein the cheese is mixed into the batter; and a krupenik[o] is a casserole of buckwheat groats baked with cheese.[10][54]
Pirozhki, or baked dumplings with fillings as for uszka are another common side for both hearty and clear variants of borscht.[45][10][55] Polish clear borscht may be also served with a croquette or paszteciki. A typical Polish croquette (krokiet) is made by wrapping a crêpe (thin pancake) around a filling and coating it in breadcrumbs before refrying; paszteciki (literally, 'little pâtés ') are variously shaped filled hand-held pastries of yeast-raised or flaky dough. An even more exquisite way to serve borscht is with a coulibiac, or a large loaf-shaped pie. Possible fillings for croquettes, paszteciki and coulibiacs include mushrooms, sauerkraut and minced meat.[10][56][57]
See also[edit]
- ^ Belarusian: боршч (borshch); Polish: barszcz.
- ^ In the Cyrillic script: борщок.
- ^ Ukrainian: буряковий квас (buryakovy kvas); Russian: свекольный квас (svekolny kvas); Polish: kwas buraczany.
- ^ In the Hebrew script: ראָסל; also Romanized as rosel, rossel, russel or russell.
- ^ In the Cyrillic script: рассол.
- ^ In the Cyrillic script: флотский борщ.
- ^ In the Cyrillic script: халаднік.
- ^ In the Cyrillic script: свекольник.
- ^ Ukrainian: зелений борщ (zeleny borschch); Russian: зелёный борщ (zelyony borshch).
- ^ Polish terms barszcz biały 'white borscht' and żur or żurek (from Middle High German sur 'sour'[31]) are either used interchangeably or refer to different soups, depending on the regional dialect and ingredients used.[32]
- ^ In the Chinese simplified script: 罗宋汤.
- ^ Polish: Polish: barszcz zabielany; Russian: Russian: забеленный борщ (zabelenny borshch); literally 'whitened borscht', that is, clouded with flour or dairy products.
- ^ In the Cyrillic script: фрикадельки.
- ^ In the Cyrillic script: пампушки.
- ^ In the Cyrillic script: крупеник.
- ^ Sydney Schultze (2000). Culture and Customs of Russia. Greenwood Publishing Group. pp. 65–66. ISBN 978-0-313-31101-7.
- ^ Dal.
- ^ a b Pokhlyobkin (2004), p. 83.
- ^ Borsch, Encyclopædia Britannica.
- ^ Borscht, Dictionary.com.
- ^ Harper.
- ^ Rudnyc'kyj (1972).
- ^ Pokorny (2007).
- ^ a b Vasmer 1953–58.
- ^ a b c d e f g h i j k l m n o p q r s t Burlakoff (2013), Appendix.
- ^ a b c d e Burlakoff (2013), Chapter 2.
- ^ a b Pokhlyobkin (2004), p. 84.
- ^ Marks (2010), Rosl.
- ^ Small (2009), p. 99.
- ^ Strybel & Strybel (2005), pp. 190–192.
- ^ a b Zdanovich (2014).
- ^ Pokhlyobkin (2004), p. 83–86.
- ^ Cookery (1955), pp. 792–793.
- ^ Cookery (1955), pp. 213–216.
- ^ Strybel & Strybel (2005), pp. 9, 180, 190.
- ^ Strybel & Strybel (2005), pp. 182, 190.
- ^ Strybel & Strybel (2005), pp. 211–212.
- ^ Kuroń (2004), pp. 200–201.
- ^ a b Pokhlyobkin (2004), p. 108.
- ^ Marks (2010), Borscht.
- ^ Łuczaj (2012), p. 21.
- ^ Artyukh (1977), p. 55.
- ^ Chakvin, Gurko & Kasperovich (2014), p. 78.
- ^ Guboglo & Simchenko (1992), p. 98.
- ^ Cookery (1955), p. 792.
- ^ Doroszewski (1969).
- ^ Żmigrodzki.
- ^ Strybel & Strybel (2005), p. 193.
- ^ Gal (2003).
- ^ Rennon (2007).
- ^ Auzias & Labourdette (2012).
- ^ Petrosian & Underwood (2006).
- ^ Burlakoff (2013), Chapters 3 and 8.
- ^ Fertig (2011), pp. 128–129.
- ^ Burlakoff (2013), Chapters 4.
- ^ a b c d Kuroń (2004), pp. 182–189.
- ^ Marks (2000).
- ^ Kuroń (2004v).
- ^ a b Artyukh (2006), p. 17.
- ^ a b c Burlakoff (2013), Chapter 1.
- ^ Zdanovich (2014), pp. 103–104.
- ^ Pokhlyobkin (2004), pp. 86, 93–94.
- ^ Zdanovich (2014), pp. 112–113.
- ^ Strybel & Strybel (1993), p. 226.
- ^ Artyukh (2006), p. 16–17.
- ^ Zdanovich (2014), pp. 106–107.
- ^ Artyukh (2006), p. 16.
- ^ Zdanovich (2014), pp. 104.
- ^ Zdanovich (2014), pp. 103.
- ^ Strybel & Strybel (1993), p. 234.
- ^ Strybel & Strybel (1993), pp. 229–238.
- ^ Kuroń (2004), pp. 248–253.
- Auzias, Dominique; Labourdette, Jean-Paul (2012). Roumanie 2012–2013 [Romania 2012–2013] (in French). Paris: Petit Futé. p. 77. ISBN 9782746963764.
- Artyukh, Lidiya (2006). Tradytsiyna ukrayinska kukhnya v narodnomu kalendari (Традиційна українська кухня в народному календарі) [Traditional Ukrainian cuisine in the folk calendar] (in Ukrainian). Kyyiv: Baltiya-Druk. ISBN 966-8137-24-8.
- Artyukh, Lidiya (1977). Ukrayinska narodna kulinariya (Українська народна кулинарія) [Ukrainian folk cuisine] (in Ukrainian). Kyyiv: Naukova dumka.
- "Borscht". Dictionary.com Unabridged. Random House. Retrieved 2015-05-20.
- "Borsch". Encyclopædia Britannica Online. Encyclopædia Britannica Inc. Retrieved 2015-05-20.
- Burlakoff, Nikolai (2013). The World of Russian Borsch: Explorations of Memory, People, History, Cookbooks & Recipes. North Charleston, SC: Createspace Independent Pub. ISBN 978-1484027400.
- Chakvin, Igor; Gurko, Alexandra; Kasperovich, Galina (2014). Etnokulturnye protsessy Vostochnogo Polesya v proshlom i nastoyashchem (Этнокультурные процессы Восточного Полесья в прошлом и настоящем) [Ethnocultural processes of Eastern Polesie in the past and present] (in Russian). Litres. ISBN 9785457646278.
- Cookery (Кулинария) [Kulinariya] (in Russian). Moskva: Gostorgizdat. 1955–58. Retrieved 2015-08-02.
- Czerniecki, Stanisław (1682). Compendium ferculorum, albo Zebranie potraw [A collection of dishes] (in Polish). Kraków: Drukarnia Jerzego i Mikołaja Schedlów. pp. 71–72.
- Dal, Vladimir (1863–66). "Борщ". Толковый словарь живого великорусского языка [Explanatory dictionary of the living Great Russian language] (in Russian). Sankt-Petersburg: Obshchestvo lyubiteley rossiyskoy slovesnosti. Retrieved 2015-08-02.
- Dembińska, Maria (1999). Weaver, William Woys, ed. Food and Drink in Medieval Poland: Rediscovering a Cuisine of the Past. Philadelphia: University of Pennsylvania Press. ISBN 0-8122-3224-0.
- Doroszewski, Witold (1969). "Żur". Słownik Języka Polskiego [Dictionary of the Polish Language] (in Polish). Warszawa: Państwowe Wydawnictwo Naukowe.
- Dumanowski, Jarosław. "Barszcz, żur i post" [Borscht, sour rye soup, and fast]. naTemat. Retrieved 2015-06-02.
- Dumanowski, Jarosław. "Klasyczny barszcz: Francuscy mistrzowie o polskiej kuchni" [Classic borscht: French chefs about Polish cuisine]. naTemat. Retrieved 2015-06-02.
- Fertig, Judith M. (2011). Prairie Home Cooking: 400 Recipes that Celebrate the Bountiful Harvests, Creative Cooks, and Comforting Foods of the American Heartland. Boston: Houghton Mifflin Harcourt. p. 128. ISBN 1-55832-144-6.
- Gal, A.M. (2003). "Borș". Dicționar gastronomic explicativ [Explanatory culinary dictionary] (in Romanian). Editura Gemma Print.
- Gerard, John (1636). Johnson, Thomas, ed. The Herball Or Generall Historie of Plantes: Very Much Enlarged and Amended by Thomas Johnson Citizen and Apothecarye of London 2. Adam Islip Joice Norton and Richard Whitakers. pp. 1008–1009.
- Gloger, Zygmunt (1900). "Barszcz" [Borscht]. Encyklopedja Staropolska [Old Polish Encyclopedia] (in Polish). Vol. I. Warszawa: P. Laskauer i W. Babicki. pp. 116–117.
- Gołębiowski, Łukasz (1830). Domy i dwory [Houses and manors] (in Polish). Warszawa: N. Glücksberg. pp. 32–34.
- Guboglo, Mikhail; Simchenko, Yuri (1992). Ukraintsy: Istoriko-etnografichesky ocherk traditsionnoy kultury (Украинцы: Историко-этнографический очерк традиционной культуры) [Ukrainians: A historical ethnographic essay of the traditional culture] (in Russian). Moskva: Rossiyskaya akademiya nauk.
- Harper, Douglas (ed.). "Borscht". Online Etymology Dictionary. Retrieved 2015-05-20.
- Kuroń, Maciej (2004). Kuchnia polska: Kuchnia Rzeczypospolitej wielu narodów [Polish cuisine: Cuisine of the Commonwealth of many nations] (in Polish). Czarna Owca. ISBN 83-89763-25-7.
- Łozińska, Maja; Łoziński, Jan (2013). Historia polskiego smaku: kuchnia, stół, obyczaje [History of Polish Taste: Kitchen, Table, Customs] (in Polish). Warszawa: Wydawnictwo Naukowe PWN. ISBN 978-83-7705-269-3.
- Łuczaj, Łukasz (2011). "Dziko rosnące rośliny jadalne użytkowane w Polsce od połowy XIX w. do czasów współczesnych" [Wild food plants used in Poland from the mid-19th century to the present] (PDF). Etnobiologia polska (in Polish) (Wojaszówka: Zakład Ekotoksykologii, Zamiejscowy Wydział Biotechnologii, Uniwersytet Rzeszowski) 1: 74–75. ISSN 2083-6228.
- Łuczaj, Łukasz (2012). "Brzozowy sok, "czeremsza" i zielony barszcz – ankieta etnobotaniczna wśród botaników ukraińskich" [Birch sap, ramsons and green borsch – an ethnobotanical survey among Ukrainian botanists] (PDF). Etnobiologia polska (in Polish) (Wojaszówka: Zakład Ekotoksykologii, Zamiejscowy Wydział Biotechnologii, Uniwersytet Rzeszowski) 2: 15–22. ISSN 2083-6228.
- Łuczaj, Łukasz (2013). Dzika kuchnia [Wild Cuisine] (in Polish). Warszawa: Nasza Księgarnia. pp. 20–21. ISBN 978-83-10-12378-7.
- Marcin z Urzędowa (1595). Herbarz Polski, to iest o przyrodzeniu zioł y drzew rozmaitych, y innych rzeczy do lekarztw nalezących [Polish Herbal, or Of the nature of various herbs and trees, and other things of which medicines comprise] (in Polish). Kraków: Drukarnia Łazarzowa. pp. 6–8.
- Marks, Gil (2010). Encyclopedia of Jewish Food. Hoboken: John Wiley & Sons. pp. 196–200, 1021–1022. ISBN 978-0-470-39130-3.
- Meek, James (2008-03-15). "The story of borshch". The Guardian. Retrieved 2015-07-09.
- Petrosian, Irina; Underwood, David (2006). Armenian Food: Fact, Fiction & Folklore. Bloomington: Lulu. pp. 107–108. ISBN 978-1-4116-9865-9.
- Pokhlyobkin, Vilyam (2004). Natsionalnye kukhni nashikh narodov (Национальные кухни наших народов) [National cuisines of our peoples] (PDF) (in Russian). Moskva: Tsentrpoligraf. ISBN 5-9524-0718-8.
- Pokorny, Julius (2007). "Bhares-" (PDF). In Starostin, George; Lubotsky, A. Proto-Indo-European Etymological Dictionary: A Revised Edition of Julius Pokorny's Indogermanisches Etymologisches Wörterbuch. Dnghu Association. p. 312. Retrieved 2015-05-20.
- Rennon, Rosemary K. (2007). Language and Travel Guide to Romania. New York: Hippocrene Books. p. 53. ISBN 978-0-7818-1150-7.
- Rostafiński, Józef (1916). O nazwach i użytku ćwikły, buraków i barszczu [Names and uses of chards, beets and hogweed] (in Polish). Kraków: Akademia Umiejętności.
- Rothstein, Halina; Rothstein, Robert A. (1998). "Food in Yiddish and Slavic Folk Culture: A Comparative/Contrastive View". In Greenspoon, Leonard Jay. Yiddish Language & Culture: Then & Now (pdf). Studies in Jewish Civilization 9. Omaha: Creighton University Press. pp. 305–328. ISBN 1-881871-25-8. ISSN 1070-8510.
- Rudnyc'kyj, Jaroslav B. (1972). "Borshch (Борщ)". An Etymological Dictionary of the Ukrainian Language. Volume I: A–G (А–Ґ). Winnipeg: Ukrainian Free Academy of Sciences. pp. 179–180. Retrieved 2015-05-20.
- Small, Ernest (2009). Top 100 Food Plants: The World's Most Important Culinary Crops. Knoxville: NRC Research Press. p. 99. ISBN 978-0-660-19858-3.
- Strybel, Robert; Strybel, Maria (2005) [1993]. Polish Heritage Cookery. New York: Hippocrene Books. ISBN 0-78181124-4.
- Syrennius, Simon (1613). Zielnik [Herbal] (in Polish). Cracovia: Drukarnia Bazylego Skalskiego. pp. 673–674.
- Szymanderska, Hanna (2010). Kuchnia polska: Potrawy regionalne [Polish Cuisine: Regional Dishes] (in Polish). Warszawa: Świat Książki. ISBN 978-83-7799-631-7.
- Vasmer, Max (1953–58). Russisches etymologisches Wörterbuch (in German). Heidelberg: Winter. Russian translation: Trubachyov, Oleg (1964–73). "Борщ". Этимологический словарь русского языка [Russian etymological dictionary]. Moskva: Progress.
- Zdanovich, Leonid I. (2014). Bibliya povara ili entsiklopediya sovremennoy kukhni (Библия повара или энциклопедия современной кухни) [Chef's Bible, or Encyclopedia of contemporary cuisine] (in Russian). Noginsk: Osteon-Press. ISBN 978-5-00064-178-1.
- Żmigrodzki, Piotr. "Biały barszcz". Wielki Słownik Języka Polskiego [Great Dictionary of the Polish Language] (in Polish). Instytut Języka Polskiego PAN.


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Joey Votto added to Team Canada's World Baseball Classic roster
Still no guarantee the Etobicoke native will play in WBC, as the Cincinnati Reds cautiously monitor Votto's rehabilitated knee.
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Joey Votto has been officially added to Canada's roster for the World Baseball Classic, but there is no guarantee the all-star first baseman will play in the tournament and he will not participate in the team's training camp.
The Cincinnati Reds, Votto's major-league team, are taking every precaution to ensure the Etobicoke native is at full health after he suffered a torn meniscus in his left knee midway through last season.
Votto had two arthroscopic surgeries on the knee and spent almost seven weeks on the disabled list, from July 17 to Sept. 3. He played for the Reds in the final month of the season and the playoffs, but was not the same player he had been before the injury, most noticeably in his lack of power at the plate.
So the Reds are keeping a close eye on the National League's most valuable player in 2010 — whom they signed to a 10-year, $225-million contract last yearwhom they signed to a 10-year, $225-million contract last year — and will not give their consent to his participation until the last possible moment.
"During Canada's training camp, Votto will remain in spring training with the Reds where he will continue to be monitored by team staff," reads a news release from Baseball Canada. "Votto and the Reds will make a decision with regards to his participation in the tournament prior to Canada's first game on March 8 against Italy."
Canada's training camp begins March 4 in Goodyear, Ariz. They are scheduled to play exhibition games against the Milwaukee Brewers on March 5 and Votto's Reds on March 6.
If Votto were not allowed to participate it would be a major blow to Canada, which has never made it out of the tournament's first round. Ranked sixth in the world by the International Baseball Federation, Canada is favoured to advance this year, alongside the second-ranked U.S., out of a pool which includes ninth-ranked Italy and 11th-ranked Mexico.
Other key players on Canada's roster include third baseman Brett Lawrie, designated hitter Justin Morneau, catcher Russell Martin and closer John Axford.
Rosters for all 16 participating countries were announced Thursday. Votto was the final player added to Canada's team. For a full World Baseball Classic schedule, visit the tournament's official website.
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Wired tackles Honda's U3-X, the company's Segway-rivalling futuristic "personal mobility" prototype »
Those looking to artificially inflate their Facebook stats to impress people or drive sales can simply send a raft of private messages that include a link to a page »
How artist Olly Moss and developer Campo Santo illustrated the stunning national park setting of Firewatch »
N++ is the final version of a devastatingly hard freeware PC platform game, exclusive to PS4. With the game out this week, Michael Rundle returns to the glory and tragedy of an old gaming flame. »


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A Real Renaissance Affair
Gertrude Stein, Ernest Hemingway, and Ezra Pound had their atelier at 24 Rue de Fleurus in Paris in the Twenties. Andy Warhol and his gang had Studio 54 in New York in the Seventies. Supremus Roots have Miami in December. Okay, these locals arent famous yet, but they are hoping to create a network of all types of artists to share, collaborate, and promote the arts in South Florida. This is a chance to take all of that pent-up inspiration from Art Basel and turn it into something concrete. Comprising a designer, a music enthusiast, and an event planner, the group is hosting its bimonthly event tonight at 8:30 at Soya & Pomodoro. All artists -- musicians, poets, painters, photographers, and performance artists -- are welcome.
Fri., Dec. 8, 8:30 p.m.
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Written on: 29/05/2010
I wanted to lose my baby weight and have always found it hard to diet, so bought adios and started a calorie controlled diet between 1200 and 1300 a day, and have been doing so for 5 weeks now and lost over a stone so far! i came off the adios for 3 days in between this and was SO hungry, went back on them and am back on track again, defiently worth a try
Written on: 11/04/2012
Hi how are you getting on with this now? I notice its a while since this comment. I'm just starting my first week of 1200 calories per day plus adios :) need to loose about 3 stone!! xx
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Entertainer Jools Topp, fashion designer Liz Mitchell and presenter Helena McAlpine are among 21 Kiwi women who have bared nearly all in a new calendar to raise funds for breast cancer research.
The Pink Ribbon Calendar features images of the women - who have all been affected by breast cancer - wearing little more than body paint.
The models, who also included singer Hinewehi Mohi, actress Kat Wong and chef Ann Thorpe, were painted to reflect the image they most felt captured their essence. Each design took up to eight hours to complete.
McAlpine, 34, appears on the calendar's cover. She has secondary breast cancer and chose to be painted as the 'tree of life' with branches reaching for the sky and the arms of her friends and family anchoring her to the ground.
The calendar was the brainchild of Auckland businesswoman and cancer survivor Liz Oliver. She said she hoped it would raise awareness of the disease, which affects one in nine women.
"We strongly encourage Kiwi women of all ages to be breast aware, to get regular mammograms and to seek medical advice if they find anything unusual.
"If we can save a life by encouraging Kiwi women to be vigilant, then it will be a remarkable achievement."
Ten dollars from the sale of every calendar will go to the New Zealand Breast Cancer Foundation.
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Defaulting to the Dreaded MS Office Format in OpenOffice.org
Linux Journal's Shawn Powers shows you how to change the default file type in OpenOffice.org.
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MS formats are not a standard, they are an imposition
> Obviously the "dreaded" setting is the default because MS
> formats are the de facto standard in the world.
It's not a standard if it's a hidden thing (on purpose) :-( (you can't make one product compliant 100% with it, in any moment the interested part can say "the format has changed", and so on).
MS formats are not a standard, they are an imposition.
and then there is...
...the fact that the office format file size is from four to five times larger than the same file saved in its ODF version. Although this may not be an issue today with the relatively huge storage space available, I guess I would rather have that much more space for my vid editing, music files, etc...
It was a bit tongue in cheek...
I don't really dread Microsoft DOC format -- but was being a bit silly in that it's frustrating the proprietary format is the one we're generally forced to use.
Shawn Powers is a Linux Journal Associate Editor. You might find him on IRC, Twitter, or training IT pros at CBT Nuggets.
I don't get it
So whats dreaded about the .doc format? I know it was a big problem for the open source community for a long time but now it's not.
If anything shouldn't it be the loathed Microsoft format?
Very immature. Obviously
Very immature. Obviously the "dreaded" setting is the default because MS formats are the de facto standard in the world.
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If you have ever had your life changed by something that you would never expect, you will know where I am coming from. Before seeing Mellissas big, natural, firm, juggernautish titties a rain cloud followed me around. Literally. After watching Tony make those things bounce as he fucked her, the cloud got smaller and disappeared. Now, I have seen Tony fuck women before. But not with a boob bigger than my head. This is why I know her tits are the reason. Mellissa, I want to thank your titties for bringing sunshine to my life again. Watch the update and see what her breasts can do for you...
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What your crush's snapchat *really* means
8 types of besties that are actually the worst
This High School Musical reunion is making us majorly nostalgic
Your love life is about to take a major turn, Leo....
Rosie the Riveting: 6 sweet ways to style a bandanna
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Queen Visits Region
The Queen is visiting our region as part of her diamond jubilee tour
The Queen is visiting our region as part of her diamond jubilee tour
Hundreds of people braved the weather to welcome the Queen to Dorset.
She and the Duke of Edinburgh met primary schoolchildren at a Mad Hatter's Tea Party on the lawn outside Sherborne Abbey. Eight-year-old Leah McGarry presented her with a bouquet.
The Queen then toured a food fair before visiting the Digby Memorial Hall.
The royal couple met guests and staff from residential homes at a coffee morning with a 1952 theme.
Businesses across the West Country are reporting disruption to their trade as a result of the migrant problems at Calais.
The South West is the best place to go for a long, happy and safe retirement. Devon was top in a league table compiled by a finance firm.
Fancy taking a trip back in time to see how Devon looked more than half a century ago?


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WATCH: Megan Mullally, Nick Offerman Question Quickie Vegas Weddings While LGBTs Can't Marry Legally
BY Jeremy Kinser
April 11 2012 11:52 AM ET
Actors Megan Mullally and Nick Offerman wonder why gay and lesbian couples who have literally spent their whole adult lives together can't get married when any random man and woman can show up at a Las Vegas chapel and tie the knot.
Mullally, a longtime equality advocate who is best-known for her Emmy Award-winning work on Will & Grace, and Offerman, who current stars on NBC's Parks & Recreation, have been married since 2003. In the humorous ad, the couple jokes that the night they were married she thought she was marrying Cedric the Entertainer, before complaining that "Any random man and woman can casually show up at a 24 hour wedding chapel in Vegas, exchange 'I do's' and boom – they're married. "Why can't gay and lesbian couples who have literally spent their whole adult lives together have the same opportunity?" The video message is part of HRC's Americans for Marriage Equality, a campaign that features prominent Americans who support committed gay and lesbian couples getting married.
"The discrimination that committed and loving gay and lesbian couples face every day doesn't benefit anyone," says HRC President Joe Solmonese. "Megan Mullally and Nick Offerman poignantly remind us that it's time to end the exclusion of gay and lesbian couples from marriage."
Watch their video message below.
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No regerts? Well maybe a few....These tacky tattoos have been singled out as ugliest yet
- Mis-spelt tattoo adorning a woman's side must fill her with regret every time she sees it
- Tattoo revival prompts online posts featuring increasing number of horrendous choices
People choose tattoos as a form of expression, with many hoping to artistically capture some of their most deeply held passions and beliefs.
That's also where the trouble starts for some people, as this collection of appalling tattoos illustrates all too well.
In some cases the tattoo artist may be having an off day, especially when it comes to all important details, such as spelling.
In others they can only work with what they are given, and the very poorly judged decisions that some people make.
Ruing the day: This mis-spelt No Regrets tattoo
(right) which reads No Regerts must be a constant reminder to do things
differently, while a terrible tribute to Michael Jackson (left) has
been indelibly inked on one fan's leg
Permanent: This woman seems to have decided a huge tribute to her bottom would be attractive if permanently etched on the back of her thighs just below her prized body part
A mis-spelt tattoo adorning a woman's side reading 'No Regerts' must fill her with regret every time she sees it.
The picture has been posted to the Ugliest Tattoos blog with one reader commenting: 'You probably regert letting that tattoo artist within ten feet of you among many other things.'
Another features a poor portrait of Michael Jackson with a terrible tribute indelibly inked beneath it considering pop star he faced child abuse charges in court before he died in 2009.
A third picture features a woman who has decided a huge tribute to her bottom would be attractive if permanently etched on the back of her thighs just below her prized body part.
Adapted: This young man has decided adapting a famous fast food chain's logo to express his own preferences would be a good idea - although others might disagree
Wise: One man (left) seems to have decided it would be clever to use his own body part in a tattoos - but the results can only be described as hideous, while celebrity heiress Paris Hilton is certainly high profile, and 'That's Hot' is her familiar catchphrase - but the reason anyone would want a tattoo (left) capturing Ms Hilton's legacy is unclear
One young man has decided the famous Golden Arches symbol of fast food chain McDonald's would be a great way of expressing himself.
He adapted the U.S. firms banner across the symbol to 'Always Loving It' - but fortunately provides no other details about his statement to the world.
Other cringe worthy tattoos include one man's decision to use his own body part in a tattoo of a naked woman and another of celebrity heiress Paris Hilton with her reality show catchphrase 'That's Hot'.
The popularity of tattoos has increased in recent years, spurred on by celebrities such as David Beckham and Cheryl Cole, who have markings all over their body. Even the Prime Minister's wife, Samantha Cameron, has a tattoo on her ankle.
But a 2008 poll showed that 19 per cent of British people with tattoos suffered regret after the event.
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Bridal Bliss: The Time Is Now view
Bridal Bliss: Southern Charm view
Bridal Bliss: Lights, Camera, LOVE! view
In the end, the beautiful bride spent a total of $1100—$800 for her seamstress...
In the end, the beautiful bride spent a total of $1100—$800 for her seamstress and $300 for the material—on her dress, a mere fraction of what a bridal gown costs these days.
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College football: San Jose State tops Bowling Green in Military Bowl, 29-20
Nick Wass, AP
WASHINGTON (AP) So what if San Jose State lost its coach before the Military Bowl. David Fales was still the quarterback, and that was plenty.
The dart-throwing junior started strong and finished stronger in the wind and cold at RFK Stadium. Fales, who led the nation in completion percentage during the regular season, completed 33 of 43 passes for 395 yards and two touchdowns Thursday in the No. 24 Spartans' 29-20 win over Bowling Green.
Fales led the drive that set up Austin Lopez's 27-yard field goal with 4:43 remaining, and De'Leon Eskridge's 1-yard run with 2:34 left provided the insurance. San Jose State (11-2), in the national rankings for the first time since 1975, capped the year with a seven-game winning streak for its first 11-win season since 1940, a remarkable turnaround for a program that was 1-12 just two years ago in Mike MacIntyre's first season as coach.
But MacIntyre left earlier this month for a bigger payday at Colorado, leaving defensive coordinator Kent Baer in charge for the bowl. Baer was interested in the job full-time, but the school instead hired San Diego's Ron Caragher, who attended the game as an observer.
Bowling Green (8-5) had a similar turnaround, improving from 2-10 in 2010 under coach Dave Clawson. A defense that allowed only 15.8 points per game in the regular season ninth best among FBS schools did a decent job against a San Jose State team that was averaging 35.3 points.
But give Fales enough chances, and he'll find a way to put points on the board. He went over the 4,000-yard passing mark for the season, hitting Kyle Nunn for a 33-yard score to give the Spartans a first-quarter lead and finding the stutter-stepping Chandler Jones for an 18-yard reception that put San Jose State back in front, 19-13, in the third quarter.
Bowling Green retook the lead in the fourth quarter with a 68-yard drive, finished off by John Pettigrew's 1-yard run with 10:26 remaining.
But Fales went 7 for 10 on a 68-yard drive that got well within range for Lopez, who had a perfect season making all 17 of his field goal attempts. The Spartans then forced a turnover that led to Eskridge's clinching touchdown.
Lopez was less fortunate as an emergency punter after Harrison Waid was injured on San Jose State's first punt of the game. Lopez's first punt was blocked, setting up a Bowling Green field goal.
It was the first of two blocked punts in the game. San Jose State's Bene Benwikere got his hand on one in the second half. The ball went out of the end zone for a safety that cut Bowling Green's lead to 13-12.
The Military Bowl was supposed to pit Army against an ACC team, but Army isn't bowl-eligible and the ACC didn't have enough bowl-eligible schools to fulfill its bowl tie-ins. As a result, there was little excitement for the game in the nation's capital. The upper deck of RFK Stadium was virtually empty during the second half of the MAC-WAC matchup, and the attendance was announced as 17,835.
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They usually have two tellers in my local bank. Except when it's very busy, when they have one.
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What will happen?
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Mickey Rourke and Iggy Pop Make Top Ten Worst Celeb Faces List
Iggy Pop's face is literally the reason every time you go into Miami's cherished you're greeted by the cool breeze of air conditioning, so it can't be that bad, right? Not according to a new poll, which ranked Pop has having the worst celebrity face. Ouch. Another Miami face, Mickey Rourke's, also came in on the top ten.
1. Iggy Pop
2. Jodie Marsh
4. David Gest
5. Cher
6. Pete Burns
10. Melanie Griffith
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... we could do that. I found a place called South Mountain and the others concurred it seemed a much better option than paying to look at plants.
To fill our tummies for the day's adventures I invented what Alex has called Breakfast Blorrell, a strange cross between eggy bread and a Spanish omelette. Basically I had a stale loaf of bread to use up and just invented something edible with what was left over in the fridge. It all got eaten so it can't have been too bad!
EL MIRAGE-RV and Golf Resort
... course Maggie had so much fun, she should have won a prize for the "official greeter". funfunfun
We started and ended the week with Happy Hour at their rig and met some of their "winter friends". The resort is a beautiful Roberts Resort in the city of El Mirage. Lots of activities (kinda like The Villages) and all kinds of amenities. Bad timing for us, as the awesome 0 entry pool was closed for 3 weeks for ...
Moving on to Phoenix
... in a flash flood and the highways closed down!
So on the road we headed, saying goodbye to the quiet city of Lake Havasu and unfortunately leaving the hot weather behind us. This was a relativity short journey compared to what we had done and should only take up 2 and half hours. We stopped off for some lunch on the way - I can't now tell you where it was but there were array of places to grab a ...
Resettled and Content
... but rocky, so we had to be cautious. It was a good place for our hiking sticks which were resting in the car. Slow was the word.
Lynn had made my Mom's Shrimp Pasta Salad, so that was our treat for the evening meal. I put together a green salad to round it all out. Nice food for the heat...
We had another game of Scrabble in the early evening. Lynn started slowly and expressed some dissatisfaction with her play. That must have ...
... br>
After a quick lunch we began driving towards Phoenix. We stopped at Bedrock City which is in the town of Valle - if you google Bedrock City you will see images of the place. Someone with too much time and too much land has built a life size replica of the Flintstones town of Bedrock. It was really big and really well done.
We continued on South towards Phoenix stopping in the quaint town ...


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just sold my soul for a pack of cigaroos. little do they know they got the short end of the deal. suckers.
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I just had human shit waiting for me at the top of the escalator at Bowery. This is truly the Lord's day.
Brickbreaker makes my post drinking poops that much better. Sorry, I had to tell someone who might agree.
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She called it mighty mouse.. And from there it was down hill
You know I'm really starting to enjoy being everyones first gay experience
my financial goal is to have my cable back before football season starts
its my first week of college and i have a UTI
My mom said that if she can come this weekend, she'll buy the weed.
She said just put your tongue in there and don't linger. I have other things to do.
to instagram or to not instagram the picture i took of when i shit in the urinal
Every time I someone I meet again from that wedding it turns into the "Oh your the guy who puked in the hallway and passed out in front of the elevator."
I think I may be the only girl in the world that can say she has fallen asleep grasping a penis..... 3 different times...... 3 different penises
Wat day did I have sex in my sleep? I just made a Dr appt for Friday and I want to talk to her about it
A dick pic is not a proper way to say I'm sorry


text:
Written on: 30/06/2013
I selected the world map image. Which state you need 600-800 pictures.
And i enough are not supplied the images would be doubled to make anough. I sent around 320.
But they did bot do this . Instead i have really spread out pictures on my canvas .
And doesnt look anything like the one they show you on the website.
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Chris Brown: Not Guilty, Not Guilty
R&B singer Chris Brown, 19, had his arraignment downtown today and, despite earlier talk of his lawyer, Mark Geragos, massaging a plea deal with the D.A.'s office, Brown ended up pleaded not guilty to two felony charges: assault and making a criminal threat. Brown allegedly beat his girlfriend, the singer Rihanna, during an argument the two had following a pre-Grammy Awards party in February. Superior Court Judge Patricia Schnegg set April 29 for a hearing to determine if there is enough evidence to have Brown stand trial.
Rihanna, whose full name is Robyn Rihanna Fenty, did not herself press charges, but today her lawyer said she would testify if called upon.
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EXCLUSIVE CLIPS: "Justice League: Gods and Monsters" Plot Revealed
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As much as I enjoyed my well-worn copies of The Official Handbook of the Marvel Universe, the often-strained pseudoscientific explanations for superhuman abilities sure could sap the fun of out comics. For instance, the Hulk wasn't simply (!) a gamma-irradiated man who turned big, green and strong when he got angry — if I remember correctly, his additional mass came from another dimension. In an amusing contrast, the "Powers & Abilities" section of a Handbook entry could go on for paragraphs, even pages, while in Who's Who in the DC Universe, it might only rate a sentence or two.
Stanford researcher Sebastian Alvarado manages to find a nice middle ground in a pair of videos exploring the science behind Captain America and the Incredible Hulk. There's no mention of other dimensions or unstable molecules here, but there are some big, and impressive-sounding words — such us epigenetic modification, which Alvarado theorizes might be behind Bruce Banner's transformations.
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2012 Benchwarmer Holiday Swatch Auto:ryan Shamrock #1/1 One Of One Red Autograph For Sale
This sale is for one Authentic Worn Swatch Autograph card of RYAN SHAMROCK. This card is from the 2012 Benchwarmer Holiday Trading Cards. The lettering are in Red Foil. The Signature is in Red Ink with serial number #1/1, in NRMT-MINT condition.
Alicia Nicole Webb (born May 4, 1979) is an American professional wrestling valet. She is perhaps best known for her appearances with the World Wrestling Federation (WWF) from 1998 until 1999 as Ryan Shamrock
Postage is $4 for Registered Post within Australia. International Registered Airmail is $10. Each additional card is $0.50 ($1 for each 200pt thick card), with maximum cost of $20. Save on postage with multiple purchases, and Sydney buyers can pay cash & pick up in person at Villawood.
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Motherhood as a Retreat from Equality
By B-School Babe on September 20, 2011
Featured Member Post
Great article in the New York Times today about the choices that women have made in Germany, where only 14% of women choose to go back to work their careers full-time after having their first baby and only 6% return to work the office after having their second. This is a stark difference from the 60% of women in neighboring France who have young children and continue to work outside the home.
The article explores the question of whether this phenomenon is due to Germany's lack of infrastructure to support working mothers or whether it is based on traditional, societal beliefs that women themselves continue to perpetuate. What boggles my mind is that such a trend can be reversed by encouraging the business industry and public policy makers to think outside the box -
With 21st-century reach-everyone-anytime technology, might we not rethink child-unfriendly work hours?
According to The Shriver Report: A Woman's Nation Changes Everything, in the United States, women make up nearly half of our labor force - a threshold never before reached in the history of our nation. Mothers are now the primary breadwinners - making as much or more than their spouse - in nearly 4 of 10 million families. Check it out:
So how do we ensure that women are given the support they need to truly make a choice that is best for them? Some would say: flexible work schedules, comprehensive child care policies and equal pay. Yes, women definitely need equal pay, regardless of motherhood. I believe we need more than just those things. We need the support of our communities.
I encourage you to think about your own actions, reactions and judgement as woman or man, employer, subordinate, coworker, team member or simply a street conversationalist. Women should never have to retreat from equality because they feel limited by societal beliefs. And they should never be penalized for their choices. If we continue to limit a woman's options, we all end up paying for it, one way or another.
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The National Police Agency yesterday expanded its special force from 40 members to 150 in an attempt to boost security. Minister of the Interior Lee Yi-yang (李逸洋), who presided over a ceremony announcing the change, said that the new force, equipped with superior weapons, would prevent gangsters from using better weapons to outdo the police. Lee said that the special force's officers would be located at four offices nationwide and would help police carry out missions such as raids, seizing important criminals and fighting terrorism. The superior equipment includes a number of armored vehicles to transport the officers to dangerous sites, SIG SAUER P226 pistols, MP5A5 submachine guns, AW-P sniper guns, sniper scopes and rifle scopes.
Wed, Aug 02, 2006 - Page 3 News List
Taiwan Quick Take: Special forces expanded
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Dallas, TXUSA
May 8, 2012
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