text:
Apple reportedly exploring 4.7- and 5.5-inch iPhone 6 for 2014, pressure sensitive iPhone 6s for 2015
Rumors of large-screen iPhones have been around for a while now, more specifically as an option Apple's looking into for the 2014 iPhone 6. With the launch of the new, more gesture-friendly iOS 7, rumors of curved displays, which would better suit them, have followed. Now we're once again getting some numbers, 4.7- and 5.5-inches, along with some more wish-list features, namely pressure sensitivity. Tim Culpan and Adam Satariano, reporting for Bloomberg:
With screens of 4.7 inches and 5.5 inches, the two new models would be Apple's largest iPhones, the person said, and would approach in size the 5.7-inch Galaxy Note 3 that Samsung Electronics Co. debuted in September. The South Korean maker last month released its curved-screen Galaxy Round, the latest phone in an array of sizes and price points that's helping keep Samsung ahead of Apple in global market share. [..] Testing continues on the pressure-sensitive technology, which is unlikely to be ready for the next iPhone release and is instead planned for a later model, the person said.
Larger screens are especially popular with people, and in regions where, one multipurpose device is preferred over several, specific devices. For those who don't want to carry around a phone and a tablet, or who can only afford one mobile device, the phone has a bigger job to do, and a bigger display helps it do it.
Apple has long shipped Macs in multiple screen sizes, and in 2012 expanded the iPad into two screen sizes. In 2013 Apple showed they can expand capacity enough to produce two new iPhones at the same time. A lot of pieces seem to be coming together. I wouldn't be surprised at all to see a larger new iPhone next year.
As to pressure sensitivity, on larger screen devices, not only phablets but full on tablets, digitizers and similar technology hold a lot of appeal. Humans transitioned from finger painting to brush, calligraphy, and pen work long ago, after all.
How Apple will handle scaling iOS to more screen sizes - here's some math from back in January - and taking pressure sensitive input will be fascination to see. Anyone else want one already? Hop into the iMore forums where we have a poll set up and let us know.
Source: Bloomberg
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Reader comments
Apple reportedly exploring 4.7- and 5.5-inch iPhone 6 for 2014, pressure sensitive iPhone 6s for 2015
Interesting. I wouldn't mind a slightly bigger screen. Maybe from 4.5 to 4.9 inches. But I think it would really help if Apple could somehow eliminate most or all of the bezel on the long edges. That way the visible screen area could increase in size without making the iPhone itself much bigger. There's a fair amount of bezel area around the touchscreen area, and a bezel isn't necessary for holding the iPhone. (Not in portrait orientation anyway.)
But my 2014 iPhone wish list stills stands:
- Liquidmetal enclosure
- 6.0 to 6.5 mm thick ("iPhone Air"?)
- Synthetic sapphire screen
- Wireless earbuds (same as the ones that will come with "iWatch")
And my wish list for iOS 8:
- Touch ID + iBeacons + for retail purchases stores + movie theaters etc.
- Augmented reality in Maps (aim camera, see superimposed street names etc.)
- More translucency + color
Bigger screens would be cool, but not at the expense of true one-handed operation. If any design team can pull it off, it's Apple.
But, I don't understand the pressure sensitivity stuff...could others explain its application?
Artists would love pressure sensitivity, as it would give them far more control and precision for things such as shading. As it stands now, sans special Bluetooth stylus' (stylii?), there is no difference in input between a light brush stroke and a heavy stroke.
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The Moto X has a 4.7 inch screen and is basically the same size at the iphone 5S. It can be done, Motorola did it.
I owned a moto x. No, Motorola didn't do it. Great device nonetheless.
Well unless you have small hands, that screen size should be a huge issue. I have normal size hands and haven't had issues using it with one hand. Of course it's gonna feel weird at first but with in a week or 2 you'll get used to it not to mention the extra screen real estate for reading and watching stuff. Go into a carrier store and try out the HTC One or the LG G2 for yourself and see if you are able to use it with one hand. It won't hurt to give it a shot.
True, teen girls and hipters that wear skinny jeans are the main users of the iphones. They have very small hands.
Agreed. I like the idea of two screen sizes to choose from. Need to try to keep the ppi close though.
I'm with you in that one
Sent from the iMore App
Sounds like the talking heads are already speculating their way in to a disappointment. Just like the 5C was supposed to be "cheap", when the iPhone 6 comes out and isn't Galaxy Note 3 size, the headlines will of course be "Apple isn't innovating" "Apple is doomed" "Apple dropped the ball" and other mountains of nonsense.
I for one, hope the size doesn't exceed 4.2-4.3" with 4.5" to 4.7" being an absolute extreme. 5.5" would definitely discourage me from buying another iPhone, unless they continued to offer a smaller model as well, that still has the frontrunner top of the line hardware.
I'm fine with the bigger phones as long as they continue to offer something like the current size. I'm still on a 4 (as we've played upgrade roulette in my house). I am due for upgrade in June. If the 6 is close to being out then or within a few months, I'd wait and see what the user experience is like. As I get older, a bigger screen will be nice, but my ipad mini helps a lot in that regards.
I do agree with what others have said....one handed operation would be nice....
You do know that you can update Apple devices any time you want, now with all these new programs that T- Mobile started you can update without restrictions.
Sent from the iMore App
I personally really hope apple doesn't go larger on the phone size. I'll take a slight increase in screen size if that's possible, but really, I'm just fine with my 4" iPhone screen. It's a phone that fits nicely in my pocket and I can hold comfortably in one hand. I literally laugh out loud when I see people holding tablet sized up to their ear, barely able to hold it comfortably In one hand. Also reaaaally hoping apple skips this wearable watch fad. Just seems so unneeded and won't give you anything more that your phone already does.
Still saving my money for an iTV!!!
I think Apple needs to move to models like the laptops. Top of the line models available in multiple screen sizes. Not iPhone 6 in one size, iphone 6c (with 5s internals) in a different size. I wouldn't even mind seeing the return of the 3.5" screen. iPhone mini in 3.5, iPhone Air in 4, iPhone Pro in 5.5, all with same internals and functions (e.g. Touch ID)
No bigger screens. I think the iPhone 5/5c/5s is probably the biggest I'd want. I kind of think these reports are still BS, as they have been saying that for a while now that Apple will make a bigger iPhone.....just like the Apple TV set is coming next year (or next year......or next next year)
You're kind of in the minority.
And that's the only size Apple is considering, there's no chance they would go any bigger with a display. It looks like 2014 will be the liquidmetal, waterproof, A8 chip, 4.5" inch display iPhone 6 with 10-12" MP camera and an improved 4" inch iPhone 6C with A7 chip. That's probably all folks (and it'll be enough).
I don't want a bigger phone.
If they can manage to make the interface still work one handed for the music app. I wouldn't care. As long as I can still comfortably fit it in my pocket.
Bigger screen really is not what I want but if it means that we get a MUCH larger battery? Then please God, let it happen ASAP!!
This is great. I have 4S and was close to get 5S but the moment I heard bigger screen rumors I didn't and will wait for 6. What do you mean pressure sensitive? What does it do on a phone?
I hope they make a bigger but slimmer phone. And no curved phones!
I'm excited for a bigger screen on the iPhone. I think it's time. My dad was going to get an iPhone but since he's older (mid 60s) he thought the screen was too small so he ended up going with a SG4 instead. After playing with it, I definitely was envious of the bigger screen but still prefer the iOS environment.
Sent from the iMore App
First, I would like to say that I LOVE the new look of the mobile iMore app! Very iOS 7-stylistic and intuitive. Very well done guys and gals!
Secondly, can someone give me insight on pressure sensitivity. Sorry, might be a dumb question but I don't quite get the necessity. Thanks in advance!
Sent from the iMore App
Right :
I bought and used (briefly) the Note 3 as a second work phone.
- the screen is gorgeous really really gorgeous - but there ends the beauty.
Coz one handed operating can go down the drain - I don't have small hands but found using the Note 3 - a huge pain.
Case in point - A busy airport - connecting between flights with trying communicate home or client - forget it - 5+ screen a real pain.
I'm sure many would identify with a similar situation.
The iOS environment is still the very best and I will never leave it.
Having said that - if there was a 4.5 or 4.7" phone within too much compromise on the overall size it would be advantageous.
Sent from the iMore App
Apple does need to offer a bigger screen option. Too many people think bigger is better and they don't want to leave those sales behind. Another factor is easier typing for those leaving physical keyboards behind.
I'm looking for a dual product announcement featuring the iPad Pro and the iPhone Pro next April. The iPad will be 12.2" while the iPhone will be close to 5".
Given the size of aging demographic, I hope to some image expansion instead of just more pixels. The iPad Pro will also come with a cool new keyboard cover and be targeted at corporate IT departments as a laptop replacement
Sent from the iMore App
I can't wait to see what apple introduced next year. 4.7 inches is just fine.
Sent from the iMore App
If we're going to go bigger, hopefully the width would increase too, otherwise leave as is. I could rock a 4.7" - 5", but maybe the curved body, etc. would help over 5". I think developers would be upset having to modify their apps AGAIN though, but it would be interesting to see a larger screen iPhone. I predict it would bring a lot of the Android customers over as well.
Sent from the iMore App
For Christ sake we just have the iPhone 5C and 5S realease 1-2 months ago. You guys must be kidding.
Sent from the iMore App
A larger screen size would be welcome by many. Screen real estate is one of the major decision maker for a phone...aside to speed...for me at least...
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HI MY NAME IS ISMAEL SANTOS I STUDENT ENGINEERING IN COMPUTERS. I LIKE APPLE BY MY ALL LIFE. BUT. I STILL BUY MY PRODUCTS. I NEVER COMPLAINT ABOUT THAT . SO. I WISH THIS NEW. YEAR. IS GONNA BE THE HEALTH. STRONGEST. AND TRUST IN GOD. APPLE YOU ARE MY # 1. IN BOSTON MA. I STILL HAVE THE IPOD TOUCH 4 GEN. AND 5 GENERATION. I NEVER COMPLAINT ABOUT THIS PRODUCTS. THANK. YOU AND GREAT DAY PEOPLE !!! Bye. FROM BOSTON. ISMAEL
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I'll probably just hold on to my 5s if the screen gets any larger. I was actually okay with the size of the 4s and the 5s is great. When I held my cousin's Galaxy I couldn't even work my thumb over to the opposite side of the screen forcing me to use two hands to type. No bueno. I love the one handed operation of the iPhone.
What percentage of time do you use your iPhone one handed? I have been observing many many people throughout the years using iPhones and before that many years of watching people using Blackberrys. Almost all of them use their phones two handed.
I am not saying that there are times when one needs to use an iPhone one-handed. Because there are times when the need arises. While driving shouldn't be a valid reason.
But the questions is... how often is that?
I want a phone sized the way I use it most of the the time, which for me is two handed, not based on a minority of the time.
It's about damn time.
I want the 5.5 inch one, the wife wants the smaller one.
Sent from the iMore App
It's about time!
Sent from the iMore App
Going to stick fingers in my ears, close my eyes and shout "I can't hear you!" to all the rumours this time.
I would rather be happy with the phone that is launched rather than be built up by statements from Analysts and rumour mongers - whoops, my bad, Analysts whose job is to make sometimes very wild guesses based on something that they heard from someone who heard it from someone whose cousin knows another person that knows a guy that drives a truck for a company that picks up the trash at a supplier to Apple whose janitor told his this or that.
I could see a 5" screen
Sent from the iMore App
Only slightly bigger. I suppose bigger screen makes sense if you can only afford one device. I am certainly not into these so-called phablets. We have iPad Mini. Due for an upgrade to 5s and the screen size works for me. I know whatever comes down the pike Apple will hit it out the park. Will be interesting now we have 64 bit architecture. If only battery life can get up to snuff.
Sent from the iMore App
I wonder if apple would ever focus some effort in making the phone more durable and hence eliminating the need for cases and screen protectors.
Sent from the iMore App
Man I love all of apples products but I truly feel as if This one is gonna be a waste of time I mean come on really you need can read up on this all day google search on this all day and you'll read the same thing "iPhone 6 said to bring larger screen" like really if that's all people care about then they need to bring there asses over to galaxy and let apple focus on something more important like software improving ISO doing something more then trying to step up to competition.. If that's all people wanted then apple shoulda just simply came out with that like what HTC did for the HTC One. I didn't know to much about Steve Jobs but I'm sure he wouldn't allowed this to go on cause he was more of doing something new something no one else had.. Not doing something that everyone else is doing especially when they have 2 products that everyone could get iPad mini and an iPad if that's not large enough for you then...there is no pleasing you..


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Don't get me wrong, I think the entry level brew kits are a good value. They include some special equipment not used here that will make things easier. But, will you enjoy the beer or find the brewing process rewarding? I think so. This project will allow you to find out for yourself.
Step 1: Equipment
- Brew pot - any large kitchen pot that will hold a couple of gallons of water with room to spare to avoid boiling over.
- Kitchen strainer - to strain grains and hops before going to the fermenter
- Kitchen thermometer
- Large funnel
- Rolling pin - for crushing the grain
- 3 gallon container of bottled water - this will provide you with the water to make your beer and serve as your fermentation container
- Bottling container - An empty container of at least 3 gallons...could be another empty water bottle or a clean, scratch-free, food grade plastic bucket.
- 3 feet of 3/8" clear poly-vinyl tubing - for siphoning and fermentation air lock
- Bottles - there are a lot of options here and I'll cover some of them in the bottling step later
Step 2: Ingredients
Simple Ale
- 3 lbs light dried malt extract
- 8 oz crushed crystal malt
- 1 oz Northern Brewer pellet hops
- 1 pkg brewers yeast
- 3/8 cup sugar for bottling
does it matter if you have only just over 1 gallon of boiling water?
Where can I get malt amphetimines?
hi! i have full grains of munich malt. you seem to have used a malt extract & a little bit of crystal malt. is it ok if i just use munich malt as my base malt without using any speciality grains ( like crystal malt ). If yes then what quantity of munich malt should i use for a 2.5 gallon batch? Also im guessing i must totally ignore step 4 if im not using any speciality grain right? thanks.
Using munich malt would require doing a "mash" step. Mashing is beyond the scope of this instructable but you can find many resources on the web. Search for brewing all-grain. Using malt extract takes advantage of the manufacturer having done the mash for you but mashing yourself gives you more flexibility in the final product.
Hey I got a great video here on bottling beer:
12 oz bottle 3/4 tsp
16oz bottle 1tsp
22 oz bottle 1 1/2 tsp
1 liter bottle 2 1/2 tsp
2 liter bottle 1 1/2 tbsp
3 liter bottle 2 1/4 tbsp
its that easy and you dont have any where near as much risk of to much or not enough sugar when bottling as you do using a sugaring solution mixed with the wort
Corn sugar is dextrose, which is a type of glucose. High fructose corn syrup (HFCS) is solution of roughly 50/50 (it varies by intended purpose) fructose and glucose in a small amount of water. Table sugar is sucrose (refined cane sugar), which is a combined molecule of fructose and glucose produced by sugar cane and sugar beats.
HFCS is a manufactured product, corn sugar and table sugar are refined natural products, which is why HFCS is cheaper.
Not a single one of them contains any fat at all. They are 100% fat free. They can, however, MAKE you fat. Your body converts unused sugar into fat for storage. Thus, sugar of any kind has no fat, yet eating too much is quite fattening.
Like I said, there are lots of opinions and techniques for making fruit beers. As a general rule late fruit additions (after primary fermentation is complete) will lend more fruit flavor and aroma to the finished beer...much like late hop additions contribute more hop flavor and aroma.
Thanks for the post (and the comments)! It's nice to know that I can potentially brew a good tasting ale on the cheap with semi-MacGyvered equipment. I love that kind of thing!
Is it a wheaty beer or a plain beer or a dry beer soft beer and so on and so forth
Also, make sure that you pay very close attention to your temperatures especially when you pitch your yeast... if your wort is too hot the yeast will be shocked and die... if it is too cold, the yeast will remain dormant and not ferment either.
I have an Irish stout the I got from Midwest Supplies in bottles now and an American Pie Cream Ale from Homebrew USA in my primary fermenter now... Can't wait until I can open some bottles!
All in all, good instructable! One thing though that you should note...
While you can use a new plastic water jug as a fermenter, you may have a serious problem getting the flavor out of the plastic which is why most home-brewers use the glass carboy... it is much easier to clean and isn't porous so no bacteria can hide inside once it's been cleaned/sanitized...
One last thing... Star-San... this stuff is amazing... you definitely must get some and keep it on hand if you intend to brew much.
because i found it
u just have 2 put the beer bottles in the 'fridge.u will see after 36-48 hours it gets chill haze, remove it to room temp for another 24-36 hours and those proteins settle out leaving protein free clear beer behind!
I use the liter I saved to "re-pitch" before botteling, and it's not needed if you keg of course....
I hope this is usefull 4 u
Shipyard makes a fantastic seasonal Blueberry Smash ale.... and I thought it was one of the fines beers I've ever tasted.

subset: commoncrawl


text:
However, the result was marred by a double injury setback as both Hatem Ben Arfa and Papiss Cisse limped out of the game.
Ben Arfa has a hamstring problem and now looks set to miss Sunday's trip to Southampton, while Cisse hurt his thigh.
"We are just having blow after blow really," said Magpies boss Alan Pardew, who saw Sylvain Marveaux's opener cancelled out by Philipe Fidelis 11 minutes from time.
"Hatem and Papiss both got injured so we are going to have to wait and see on Papiss. His thigh stiffened up at half-time and we didn't take a chance. Hatem will probably miss Sunday.
"That affected us because we were short on the bench. We never really had enough attacking flair on the pitch to keep the ball and keep the pressure on. Therefore we were sitting really and unfortunately we conceded.
"We have got two very good players there who affect the game and when they come off the pitch, suddenly it gives the other team a lift.
"But we needed to get a result and got that and got through.
"I look at this competition - with a sticky second half today but otherwise I think we have been excellent."


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Mingle Media TV and Red Carpet Report host, JJ Snyder, were invited to come out and cover the 3rd Annual New Media Film Festival held at the Landmark Theatre in Los Angeles. This year the festival gave Ray Bradbury a Legend Award at the opening night ceremony.
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August 28
Today's Reading: Psalm 123-125; 1 Corinthians 10:1-18
Today's Thoughts: Whom Are You Seeking?
Jesus said to her, "Woman, why are you weeping? Whom are you seeking?" John 20:15
The first person Jesus appeared to after His death was to Mary Magdalene. She had already told the disciples that Jesus' body was missing. Peter and John ran to see. Peter did see but John saw and believed. The word "believe" means that he put his trust in God for what had happened. None of them had yet understood the resurrection. He just believed that God was responsible for the missing body of Jesus.
While the disciples went home, Mary stayed at the tomb. She wept and stooped down to look into the tomb. Two angels in white were seated there and they spoke with her. She continued crying and questioning and seeking Jesus, despite the actual presence of angels. She would only be satisfied with Jesus Himself. Jesus stood behind her, but it wasn't until He called her by name that she turned and clung to Him. I can imagine Mary was thinking, "You got away from me once and I am not letting You go again." Once again, Mary went to the disciples, but this time with a different message. She had sought Jesus and He found her.
The first person Jesus revealed Himself to as "the Christ" was the Samaritan woman (John 4). And the first person Jesus revealed Himself to after His death was Mary Magdalene. If you, male or female, are seeking Jesus, He will reveal Himself to you. He shows no partiality or favoritism. We are all given the same Holy Spirit, and one day, we each will behold our Lord face to face. But as of today His promise stands that if you seek Him, you will find Him if you search for Him with all your heart. Whom are you seeking?
Our mission is to evangelize the lost and awaken the saved to live empowered lives by the Work of God and His Holy Spirit. Daily Disciples Ministries makes a difference for the kingdom of God by teaching and training believers how to be in God's Word, how to pray and how to walk with Jesus every day, as His daily disciple.
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Robert L. "Bob" McKinzie Sr., 58, passed away Wednesday, March 5, 2014, at 11:52 p.m. when he tragically, yet heroically, lost his life in a fire that took over his Coesse home.
The fire also claimed the life of his son-in-law, Rick Niemann.
Bob was born June 19, 1955, in Seymour, to Ervin and Marjorie (Bush) McKinzie.
He attended Huntington North High School, Huntington. Bob served his country while in the U.S. Army.
On Sept. 1, 1973, he and Cherie Shively were married in Huntington. They had lived in Coesse for seven years coming from Warsaw.
Bob worked in the shipping department at Dalton Foundries where he had been employed for 34 years.
He was a member of the United Steel Workers Local 6805, and was a board member of the Dalton Club. He bowled league Sunday nights at Gilliam Bowling Lanes in Warsaw.
Bob was a responsible man, who was happy go-lucky and carefree. He was an avid fisherman. A big football fan, he also loved watching old westerns — especially of John Wayne.
He was a "mister fix-it" who always had a project going. An optimist, Bob always woke up smiling and went to bed smiling. He was a great dad who loved and cared for his whole family, and although competitive by nature, he had fun playing kickball in the yard with them.
Bob was a proud man who enjoyed going to the sporting events and school activities of his grandchildren. Bob was very well liked and will be greatly missed by many.
Broken hearted, those who will miss him most and who will cherish precious memories are his wife of 40 years, Cherie McKinzie of Coesse; two sons and a daughter-in-law, Robert L. and Rita McKinzie, Jr. of Columbia City and Troy McKinzie of Mentone; two daughters and a son-in-law, Trina L. and David Burkett of Tippecanoe, and Heather Niemann of Columbia City; 14 grandchildren; three sisters and two brothers-in-law, Melinda and Charles Ferguson of Huntington; Janet and Rich Doersher of North Webster; and Rosey Lee Lee of Bippus.
Bob was preceded in death by his parents and a son-in-law, Rick Niemann.
A memorial visitation will take place today from 5 to 7 p.m. in Titus Funeral Home, Warsaw.
The family has asked that gifts in Bob's memory be directed to Barbee Lakes Conservation Club, 3890 N. 700E, Warsaw, Indiana 46582.
The staff of Titus Funeral Home considers it a privilege and an honor to care for the family and friends of Robert L. McKinzie.
Visit www.titusfuneralhome.com to make online condolences.


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1942: Walt Disney's animated feature "Bambi" premiered at Radio City Music Hall in New York.
1965: Jefferson Airplane made its first appearance, at the opening of the Matrix Club in San Francisco.
1997: "South Park" made its debut on Comedy Central.
2011: High winds caused a stage to collapse at the Indiana State Fair just before Sugarland was about to perform. Seven people were killed.
Today's Birthdays: Actor Pat Harrington ("One Day At A Time") is 85. Actor Kevin Tighe ("Emergency," "Murder One") is 70. Actress Gretchen Corbett ("The Rockford Files") is 67. Actor Danny Bonaduce is 55. Actress Dawnn Lewis ("A Different World," "Hangin' With Mr. Cooper") is 53. Actor John Slattery ("Mad Men," "Desperate Housewives") is 52. Actress Debi Mazar is 50. Actress Quinn Cummings ("Family") is 47. Country singer Andy Griggs is 41. Drummer Mike Melancon of Emerson Drive is 36. Actress Kathryn Fiore ("Reno 911!") is 35. Singer James Morrison is 30. Actress Lennon Stella ("Nashville") is 15.


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Park City Spa & Massage Services
How to Make Your Park City Vacation Even More Invigorating
After a hard day of outdoor adventure, make time for some pampering at a Park City day spa. Park City features numerous world-class, luxury day spas that specialize in a vast array of invigorating massages and specialized treatments. Unwind from the day and reconnect with yourself as you relax and enjoy a specialty treatment.
Park City is loaded with health clubs, salons and spas - many of them the exclusive in the country. So spend your time in Park City any way you want. We can help you relax after you are done.
There are no listings that match your query.


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Courses: Organic Chemistry I: Introduction to Organic Chemistry (CHEMH220A01)
Fall 2008
Three lectures, one required recitation, and one laboratory period. The basic structural, mechanistic, and synthetic concepts of organic chemistry, and the properties of the common organic functional groups, are surveyed. Students must be free to attend one afternoon of lab AND one recitation time.
Prerequisites: Grade of 2.0 in Chem 101b or 105b, or placement by Dept.
Fulfills: NA II L
Taught By
Haverford, Shrp Aud
Meeting Times


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Find hotels & motels in Robbins using the list below. Find cheap and discounted hotel/motel rates in or nearby Robbins, IL for your personal leisure or group travel. We list the best Robbins Illinois hotel rooms. Review the Robbins hotel list below to find the perfect lodging. We also have a map of the Robbins hotels. Need 5+ Rooms? Secure Robbins Group Hotel RatesThe Robbins center is approximately 3 miles from Rush and Division Streets and 3 miles from Morgan Park.
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|Home > Guides > Tag Developers Guide > Struts Tags > UI Tags > Themes and Templates > ajax theme
The ajax theme extends the xhtml theme with AJAX features. The theme uses the popular DOJO AJAX/JavaScript toolkit. AJAX features include:
See also: Ajax tags
AJAX (as a technology) uses a browser-side scripting component that varies between browers (and sometimes versions). To hide those differences from the developer, we utilize the dojo toolkit (http://www.dojotoolkit.org). Several browsers are supported by dojo, and any UI's created with the ajax theme should act the same way for supported browsers. The supported browsers are:
The wrapping technique utilized by the ajax theme is much like xhtml theme, but the
controlheader.ftl is a wee bit different.
The header provides for AJAX Client Side Validation by checking if the
validate attribute is set to true. If it is, a validation request is made on each
onblur event for a HTML Struts Tags. Some people don't like the
onblur behavior; they would rather a more advanced timer (say, 200ms) be kicked off after every keystroke. You can override this template and provide that type of behavior if you would like.
Three ajax_xhtml templates of special interest are
div, and
In addition to these templates, be familiar with the ajax event system provided by the framework and Dojo.


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Hands-on with the ZAGGkeys FLEX
The ZAGGkeys FLEX is a great Bluetooth keyboard that includes a case that ultimately doubles up as a stand for your iPhone or iPad. Generally portable keyboards are either awkwardly shaped or just to small but ZAGG has done a great job with the ZAGGkeys Flex, bringing a unit that is 90 percent of the size of a standard keyboard so it remains very easy and comfortable to type on without that annoying learning curve.
One extremely notable feature about the keyboard, besides the size, is the fact that the battery on it only needs to be charged about once every four months. The Flex will automatically go into a standby mode after a few minutes of inactivity. To wake it up again, all you have to do in order to use it again is hit a key, wait a second and then start typing again. If you are looking for a portable Bluetooth keyboard that does not limit you to use with only one device, you will definitely want to check out the ZAGGkeys FLEX Bluetooth keyboard.
[gallery link="file"]
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Reader comments
Hands-on with the ZAGGkeys FLEX
I take it from the image names that the black thing is a case? It looks like it also turns into a stand for the tablet/phone? This looks interesting... is a full review of it coming soon?
There is no more info on it on the Amazon listing as there is in this article, but it has similar pics and appears to be about $80 (and in-stock). Was this released before CES and just now is getting the spotlight, or something?
Thanks giving article I decide write my comment by my lang Et donc nous posterons que l'assistance informatique et le depannage informatique est une reelle avancee reel l'ensemble des geeks de PC portable pationnes de micro-informatique auront la possibilite d'obtenir des solutions aux problemes techniques relatif a windows toute version, aux appz et a la box internet commpe pour le web et les imprimantes reseaux, leur camera comme pour le stockage usb et un large eventail du materiel micro-informatique
This may not be the best place to request this, but I'm looking for a pest control company in the pittsburgh area and have no way to find out who is the very best. I uncovered this business that's truly close to me and wanted to see if any one has any reviews on them. Spectrum Pest Control, 3058 West Liberty Avenue, Dormont, PA 15216 - (412) 446-2802


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I sold my iPhone 2G on eBay for $650 two weeks ago!
Tip o' the Week: Old iPhone Useless?
The iPhone 3G is SOOOOO close, I can practically taste the doubled speed, GPS and iPhone 2.0-and-web apps sweetness! It's hard to believe that it's already been over a year since I held the object of my obsession (a.k.a. iPhone 2G) for the first time in the Apple Store. Now, my still-gleaming 2G is about to become a has-been. Will it be worth the box it was shipped in after July 11? Read on for this week's Tip, the possible future of YOUR "old" iPhone!
People buying an iPhone for the first time are waiting until July 11 or after. In some ways, they are the lucky ones. They don't have the conundrum of figuring out what to do with their iPhone 2G. Sell it on eBay for pennies on the dollar? Donate it to charity? Drop it in their "old icky outdated technology drawer" from where there is no return?
I was an "early adopter" -- translation: I was suckered into paying $599 (still hurts to type it to this day) for my little slice of techno-nirvana. Given the new iPhone 3G is just around the corner, this week's Tip is a timely one regarding what YOU can do with your old iPhone!
In no particular order, here are some ideas:
1) Use your old iPhone as an iPod (a really expensive iPod, but hey, it has a pretty multi-touch screen!)
2) Hand-me-down: give it to your spouse, significant other, child, friend, boss (possible bribe potential), etc. I'm sure the beneficiary will LOVE it (especially if they have not experienced an iPhone before) and AT&T will love it too ($$$)! Besides, the tax write-off may be higher than what you'd get on eBay.
3) Keep it. Don't upgrade. It's humanly impossible to resist the siren song of the iPhone 3G, but if you are super-human and manage to stick to your 2G, then at least be comforted in knowing that you will keep your same rate plan and you can point your finger and mock all the 3G'ers that are paying more for their data (see tidbits.com).
4) Doorstop, paperweight, pond-skipping, coaster, or all the above.
Thanks for dropping by for this week's Tip about what you can do with your old iPhone 2G. What will YOU do with yours? Leave a comment and share!
Disclaimer: Tip o' the Week makes no guarantee, express or implied, that any tip found herein will be new or particularly useful to the reader (except for #4 above - I suspect that even the iPhone 2G's sleek design would beat just about any flat rock in a pond-skipping contest).
Have something to say about this story? Leave a comment! Need help with something else? Ask in our forums!
Reader comments
Tip o' the Week: Old iPhone Useless?
I think that i have an add on to your third tip . . . If you keep the iPhone until your 2 year plan runs out, then you'll be able to get next years iPhone with no outrageous upgrade fees. It's going to be hard to do, but it will be worth it in the end when people find out that the next iPhone as 5 megapixel camera and a whole slew of other features that were only dreaming about right now.
in my opinion it's probably best to wait it out . . . but what does everyone else think?
I have no problem sticking with the 16GB 2G iPhone I purchased for 1/2 what the 8GB cost at release. I do not purchase tunes or video. I do send lots of emails, and surf the web. I have found that most places I stop at have free wi-fi (schools, businesses, home, work). 3G does not exist outside the 3 metropolitan in Minnesota. It seems an arrogant waste to dispose of something that is still way ahead of every other mobile device. It also seems the pricing model is more advantageous for the 2G iPhone.
1) Since the new 3G version will be locked to AT&T and no-contract price is $599 (8GB), the ebay price for my legacy model should be better than pennies on the dollar.
2) Looks like iPhone 2.0 will support iPhone as Wi-Fi iTunes remote. Pretty cool. There might be some additional 3rd party remote software coming. Who knows.
The only problem with "using it as an iPod" is that some 3rd-party accessories/dock & speakers/etc don't play nice with the iPhone. My advice would be to sell it on eBay because frankly, they are still bringing good prices. In fact, sell it NOW before the rest of the world puts theirs on eBay (& either go without for 1 week or slap your sim in a go-phone for a week) and you'll probably make out pretty well.
I am selling mine on Craigslist. I figure that since the 3G iPhone's 3G is different than T-Mobile's 3G network, and it will be at least a month before any are sold used, the first gen model will still get a decent price.
I picture the 3G model being listed used for ridiculous prices up in the $500-$600 range. That is a lot to pay for 3G you can't use and GPS... I figure I will be able to get $300 out of mine since it is jailbroken and I will unlock it for the buyer, plus include a protective case.
I think the used market will remain strong for at least a good couple of months.
I'm keeping my still beautiful iPhone 2G. We don't even have 3G really! Plus I can stand to wait a couple of seconds for a page to load if I can pay less!
IMO, i am going to keep my 2g i just got it in march, and its just.. everything i've ever wanted. I've had treos, i've had blackberrys, and i was a "phone every 3/4 months" kind of girl, b/c i was just NEVER pleased.. i couldn't do everything i wanted. Once i recently got my 2g in march, i was really blown away. I will most likely wait the 2 years, and wait to purchase the follow up iphone to the 3g, b/c i don't need navigation that badly, and my wifi works amazing, so not really needing the 3g speeds anyway. And, considering the 2.0 update will be available to the 2g owners, i think i will be okay for now. i totally applaud apple for letting all iphone owners available to that perk, helps us get our money's worth, considering at the time, we all bought our phones, for 400,500, and even 600 dollars. :)
I've had a 2G iPhone for the past 10 months (jailbroken and unlocked). I Was ready to buy iPhone new 3G today, but long queues and lack of stock forced me think twice...Did I really need a new phone and a contract?
I was on PAYG for the past 10months with iPhone 2G and never used the edge network due to prohibitive costs. I was going to sign up and go Legit because I was sick of searching for free wifi out and about.
I came to the conclusion that I'd switch from PAYG to Bill pay and add a data plan. It works out 27.50 euro a month as opposed to 45 euro a month on the official 3G tariff. I can cancel this contract with 30days notice.
I'm going to upgrade to firmware ver 2.0 when an unlock comes out, then sit on the fence until the next hardware upgrade to tempt me.
I believe, for the sake of a GPS chip, Recessed Headphone jack and 3G surfing speeds if you have a 2G and can wait, I'm sure the next Hardware update of the iPhone will have something more special (hopefully even a better camera!)
I'm going to hang on to mine since it works great and I can get on wi-fi in most places i want to use (despite living in a rural area). In addition to that 3g networks aren't available everywhere so I'll wait until the next hardware update comes along. Or better yet something beyond what we can even imagine comes a long.
For those considering upgrading to the 2G Iphone to 2.0 OS, consider waiting. 2.0 OS is considerably slower response times on simple & routine tasks. It's becoming quite noticable. Hope Apple has 188.8.131.52.1.8 in the works. They need to do some work to restore the Iphone to it's previous responsiveness. 2.0 is also less stable than the older OS. Practice powering down before upgrading to 2.0.
If you're looking to sell an old 1st-gen iPhone and avoid auction/personals sites, I know of a
place. You can get a quote by filling out a purchase form at:
They will accept broken phones as well. Hope this is useful.
Hi, just stopped by doing some research for my Minnesota 4g website. Can't believe the amount of information out there. Not what I was looking for, but nice site. Cya later.


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Main Card:
Pat Curran def. Shahbulat Shamhalaev via technical submission (guillotine) (1st, 2:38)
Frodo Khasbulaev def. Mike Richman via unanimous decision (30-27 x3)
Doug Marshall def. Brett Cooper via first-round KO (3:39)
Rick Hawn def. Karo Parisyan via second-round TKO (1:55)
Lyman Good def. Dante Rivera via unanimous decision (30-27, 30-27, 29-28)
Sam Oropeza def. Shedrick Goodridge via TKO (elbows and punches), Rd. 2 (4:22)
Tom DeBlass def. Carlos Brooks via TKO (doctor stoppage), Rd. 2 (5:00)
Phillipe Nover def. Darrell Horcher via unanimous decision (30-27, 30-27, 29-28)
Jimmie Rivera def. Brian Kelleher via unanimous decision (30-27, 29-28, 29-28)
Liam McGeary def. Anton Talamantes via TKO, Rd. 1 (1:18)
Kevin Roddy def. Brylan Van Artsdalen via submission (armbar), Rd. 2 (1:04)
Will Martinez def. Michael Brent Hess via KO (strikes), Rd. 1 (4:15)
I'm sorely disappointed that Curran won but I figured he was too much for Shamhalaev right now.
Curse the editing! I can't make the box happen for some reason. Riv I'm sorry, I must be doing something wrong because when I try to make it "quoted" I get a message saying I need more than 3 letters or something.


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Leather work gloves offer optimum protection and dexterity.
Womanswork®, a woman-owned company based in New York, has been making these popular work gloves for women since 1985. Designed by gardeners for gardeners, the flexible, protective pigskin is highly resistant to punctures and abrasions from splinters, thorns, branches and other yard and garden hazards – without sacrificing dexterity. The company is dedicated to building gloves that really fit a woman's hands, which is why these have longer fingers, narrower palms, and extra padding where women need it most. Just like Duluth, they create useful, high-performance products for real women and their work.
Reviewed by 2 customers
Sort by
Best Uses
Comments about Womanswork Pigskin Gloves:
I use these gloves for lifting, hoeing and major weed pulling. I have other lighter weight gloves that I use for more "precision" type garden work. I have small hands and even though I ordered a small I find them a little larger than I would prefer, but I would still order them again.
Best Uses
Comments about Womanswork Pigskin Gloves:
Just great and allows for great dexterity whatever
you might be doing.
Women's Womanswork Pigskin Work Gloves
Item: 77058


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Officials with the United Way and Toyota Motors were present Thursday at May Valley Elementary to announce their partnership in an innovative new program aimed at improving school readiness in pre-K children.
Toyota Motor Manufacturing, Kentucky, Inc. (TMMK), with help from United Way of Kentucky and Floyd County Schools, plans to launch an innovative early learning program at May Valley Elementary School. The early learning program comes with a $11,500 grant courtesy of the auto manufacturer.
"The Toyota bornlearning Academy at May Valley Elementary is an expansion of a successful pilot program launched by the United Way in Northern Kentucky," said Doug Eberhart, President of the United Way. "Statewide expansion of that model would not have been possible without funding and support from Toyota."
The local grant is one of 10 statewide that will help create Toyota 'bornlearning Academies' in 10 Kentucky elementary schools this year. Toyota has committed to investing $500,000 over the next five years in preparing Kentucky's children for kindergarten.
"Having this best practice model at May Valley Elementary means we can offer Martin-area parents and caregivers access to hands-on training and strategies they can use every day to help ensure that their children arrive at kindergarten ready to learn," said Floyd County Superintendent Henry Webb. "By offering these workshops before the children even enter school, the students avoid having to play catch-up right from the start and have a much greater chance of success throughout their school years."
The bornlearning Academies help teach parents and caregivers of children from prenatal to five years old how to turn everyday moments into learning opportunities. The bornlearning concept, created by United Way Worldwide and launched as a pilot project in Northern Kentucky 2010, provides a community resource for parents and teachers to collaborate in early childhood development so that children are better prepared to learn when they enter school.
Terry Tolan, the executive director of the administration's Office of Early Childhood, says the bornlearning Academies are an ideal pairing of public and private agencies to create a stronger learning environment for Kentucky's children.
"Parents are a child's first and most important teachers, and every parent wants to see their child succeed. Bornlearning Academies help parents of young children learn how they can best meet their child's needs to assure they will be ready for kindergarten."


text:
Saturday, April 9, 2011
I am just another big old softie, tearing up over black & white movies, ruggedly handsome tough guys and perky yet glamorous leading ladies never failing to fall into each other's arms at the end, lips pressed together, camera fading into the distant horizon. The hefty weight of an old hardbound book in my hands, spine cracking as I riffle through in search of illustrations, following breathlessly the hopes of the most proper heroine battling against society's rules, unable to declare her true passion for yet another ruggedly handsome man, a most eligible bachelor. I get all weepy over babies being born or people exchanging wedding vows, I am a sucker for happy endings. I adore traditions and festivities, am the first to start planning holidays or buying gifts, always as excited as a small child as birthdays approach. Entering anyone's home I gravitate towards their bookshelves, staring at family photographs, skimming the titles of the books lining the walls, searching for secrets, wanting to know every tiny detail of their lives, understand who they really are.
I am just another sentimental fool, brooding over the past, dreams that have slipped through my fingers, turning to dust no matter how badly I try to hold on. Smiling, laughing aloud at each whimsical incident as it comes to mind, happy to return to some distant point in my life and savor the amusement. Whether funny or sad, I turn back so often to catch a glimpse of some souvenir, searching to capture each as a memento that I can hang on a charm bracelet and always keep close by. Photographs scattered across the tabletop, images fading with time, I slide one away from the next, uncovering a history, evoking a memory, a pinpoint bursting the bubble of time allowing those memories to spill out into my upturned hands. My drawers are filled with objects dear, keepsakes of those I love, reminders of my past.
So it is understandable that I am drawn to food with a history. Like a genealogical chart tacked up on the wall, I am fascinated when I can trace a recipe backwards in time, from one generation to the next, moving up the tree from daughter to mother to grandmother to great-grandmother and hopefully beyond. I close my eyes and imagine each of these women – or the occasional man – measuring, sifting, whisking, hands rubbed clean on the corner of a stiff cotton apron, then waiting patiently – or impatiently – as whatever they have prepared with love simmers on the stovetop or bakes in the oven, trying to keep occupied during this long period of anticipation. Who created this recipe? On what occasions was it served? Why was this particular recipe passed down from hand to hand, family cook to family cook, saved, cherished, preserved?
We recently spent a wonderful weekend in Brest with Isabelle and Dominique. Yet another weekend such as all the others, snuggled up cozily in their home, cooking and baking and catching up, sharing stories of our shared histories. We wander up the street on Saturday morning to the market in search of crabs and clams, freshly caught fish and tiny bigorneaux, cheeses and bread. Sunday morning, we stroll along the windswept coast, perched atop a cliff high above the ocean watching the waves crash wildly against the gorgeous stack of rocks spread out below. We return home to yet another homecooked meal, piles of crayfish and a platter of oysters followed inevitably by a homebaked dessert. Together the four of us have created our own history together as we have watched each others' children grow up, our careers evolve, our hair turn gray. And over each meal shared, whether at their table or ours, the bonds grow stronger, the laughter louder, the emotions more intense. So when Isabelle offered to share with us her grandmother's recipe for Orange Cake, I was as thrilled as I was intrigued. This is one recipe that has passed down from mother to daughter over four generations. In fact, she telephoned her own daughter, Clementine, for the exact quantities. And now this fabulous, magical cake has passed over to me.
Today would have been my brother's birthday. Memories of him, of time spent together, hang heavy over me, swallowing me up in nostalgia and sadness. I think of the food we made together, dinners cooked, cakes created, celebrations feted with a special meal and I rummage through cookbooks and recipes clipped from magazines looking for hints of what we made together. You see, I think we are all aware of just how emotional and sentimental food is. Food is more than nourishment; food celebrates and consoles, food stirs up emotions and evokes memories, food brings us together and ties us together by what is created. Scents and tastes have the power to evoke times past, to bring us back to a special place or milestone that meant so much to us. Food is filled with memories of people, places, it is a reminder of what has been.
An absolutely stunning cake! The syrup permeates the cake leaving it dense, moist yet never wet, the perfect, most satisfying texture possible. A simple cake full of the flavor of winter's best oranges, as sweet or as bitter or as tart as you like them. Served simply as is, this is the perfect ending to a family meal, drizzled with Chocolate Ganache adds a certain pizzazz, an elegant touch, marrying perfectly with the orange. Simple to make, so easy to eat, I now understand why this is one recipe that has been kept and loved throughout the generations.
A cake made by Isabelle's grandmother, the recipe handed down from mother to daughter again and again through 4 generations, now made by Isabelle and her daughter Clementine.
2 medium to large juice oranges, preferably pesticide free
230 g (8 oz) granulated sugar, either white or brown
230 g (8 oz, a little more than 16 Tbs) salted butter, sliced into chunks or large cubes
4 large eggs
200 g (7 oz) flour
¼ tsp salt (increase to ½ tsp if using unsalted butter)
1 ½ tsps baking powder
Orange Syrup:
2/3 cup freshly squeezed and strained orange juice, about 2 medium to large juice oranges
2 Tbs granulated sugar, either white or brown
Preheat the oven to 350°F (180°C). Butter the bottom and sides of a round baking pan, line the bottom with parchment then butter the parchment. Flour the pan, shaking out the excess and set aside.
Rinse the two oranges and rub dry. Finely grate the zest being careful not to include the bitter white pith underneath the orange zest. Juice and strain the two oranges; you should obtain about 2/3 to ¾ cup liquid and about 1 tablespoon + 1 teaspoon zest, more or less.
Gently melt the butter over low heat until about 2/3 to ¾ melted. Remove from the heat and carefully swirl the pan until the butter is completely melted. Set aside off of the heat to cool to room temperature.
Combine the flour, baking powder and salt together in a small bowl.
In a large mixing bowl and using a wooden spoon, stir the sugar and the cooled melted butter until blended and smooth. Stir in the eggs one at a time, beating vigorously with the wooden spoon after each addition. Stir the dry ingredients into the wet in four additions until combined, smooth and lump-free after each addition, being careful not to splatter the flour out of the bowl. Scrape down the sides of the bowl as needed. Stir in the finely grated orange zest. Add the orange juice and stir until blended together very well.
Pour the batter into the prepared pan and bake for 30 to 35 minutes until the center is just set and the cake is golden. (Isabelle bakes hers at 185°C and it takes closer to 25 minutes to set)
While the cake is baking, prepare the Orange Syrup: Gently heat the orange juice and the sugar in a small saucepan over low heat just until all of the sugar is dissolved and the syrup is warm. This should only take a minute or two at most. Set aside while the cake finishes baking.
Prepare a serving platter or plate larger than the cake by placing a large piece of aluminum foil on it.
When the cake is done, remove it from the oven and run a sharp knife around the edge to loosen. Place a cooling rack on the top of the pan and, wearing oven mitts so as not to burn yourself on the hot pan, flip the cake over. Lift off the pan, peel off and discard the parchment paper then place the aluminum foil-lined dish or platter on top of the cake then invert the cake upright. Immediately (the cake should still be hot) spoon the Orange Syrup all over the top of the cake allowing some to drip down the sides. Make sure the entire surface of the cake is infused/soaked with the Syrup. Allow the cake to cool completely before serving.
Isabelle does not line her pan with parchment. When the cake was removed from the oven, she spoons the syrup evenly over the top of the cake while it is still in the pan, allowing it to cool in the pan before serving… directly from the cake pan, family style.
If you like, drizzle some Chocolate Ganache over the top of the cake just before serving. I used an orange-infused dark chocolate to make the ganache.
57 comments:
- Sanjeeta kk said...
What a gorgeous cake, Jamie! Love the texture, color and the chocolate drizzle over it. Perfect for a great weekend indulgence :)
- April 9, 2011 at 11:00 AM
- Bonnie said...
My mouth is watering. This is such a visually simple but beautiful cake.
- April 9, 2011 at 11:21 AM
Wonderful cake, Jamie. But I need to tell you I read your blogg mainly because of the texts. You write beautifully and it is just a pleasure to go through the lines discovering the stories among the amazing choice of words. Not sure you've already written a book (in which case I do need to catch up) but if you didn't, it should be your next project. Your followers would be delighted...
All the best
Elizabeth - from Switzerland
- April 9, 2011 at 12:04 PM
- Jamie said...
@Elizabeth: I can't begin to thank you for your wonderful words! Writing is my joy and my passion and your generous compliment is the most amazing encouragement to me. I have not (yet) written a book but it is what I dream of doing and I do hope it will be my next project. Thank you and thank you for visiting!
- April 9, 2011 at 1:12 PM
- Snooky doodle said...
yummy cake :)
- April 9, 2011 at 1:22 PM
- Priya said...
Omg, cake looks out of the world, cant take my eyes from ur stunning clicks..
- April 9, 2011 at 4:51 PM
- Nisrine M. said...
Wonderul B&W photos and stries. Gorgeous cake as well Jamie. I could totally have some right now!
- April 9, 2011 at 5:53 PM
- Cristina, from Buenos Aires to Paris said...
Wow!! What a talented writer you are!! This is a real masterpiece...and don't worry..you are not alone in that "club" I feel I share many "symptoms" with you!
Un beso,
- April 10, 2011 at 12:11 AM
- Kulsum@JourneyKitchen said...
Oh I'm sucker for food with history myself. There is always something special when you making something that you know might have been made years ago in another kitchen, and I start imagining the whole vibe and atmosphere. It just makes what you making extra special. How kind of Isabella to share the recipe? I love love orange cakes and I'm definitely trying this!
- April 10, 2011 at 12:51 AM
- Ivy said...
You are absolutely right. Food evokes a lot of memories of our beloved ones, especially the ones who have "left" us. Orange and chocolate are a perfect match and I also love your writing style.
- April 10, 2011 at 2:46 AM
- Junglefrog said...
What a beautiful cake Jamie and a wonderful and fitting tribute to your brother too. Looks delicious!
- April 10, 2011 at 2:53 AM
- Y said...
Beautiful cake! I'd happily eat that plain, without the chocolate ganache (which, coming from me, is saying a lot) :)
- April 10, 2011 at 4:58 AM
- Marnely Rodriguez said...
Yum! This cake looks delicious and a perfect welcoming to warmer weather!
- April 10, 2011 at 5:42 AM
- chefpandita.com said...
What a lovely post, Jamie! Recipes like this are keepers, I recently got a notebook full of recipes that my mom wrote down when she was just a teenager. Its so funny because some recipes call for things like "5 cents of cheese". It should be interesting trying to recreate them :)
- April 10, 2011 at 5:43 AM
- chefpandita.com said...
What a lovely post, Jamie! Recipes like this are keepers, I recently got a notebook full of recipes that my mom wrote down when she was just a teenager. Its so funny because some recipes call for things like "5 cents of cheese". It should be interesting trying to recreate them :)
- April 10, 2011 at 5:44 AM
- GStaples said...
Jamie, I loved this post, as this is how I feel and can't seem to write the words as beautifully as you do. I too love to look at books especially cookbooks when I go visiting. I now have my mother's old recipe box and am putting her recipes on a blog to share with my family and others. As I cook or bake some of the recipes up, the smell does bring me wonderful memories! Thanks for sharing and the cake looks delicious, especially with the ganache!
- April 10, 2011 at 6:42 AM
- Maris (In Good Taste) said...
I could sit down ans eat half that cake! Beautiful!
- April 10, 2011 at 6:43 AM
My mother made a similar cake for special holidays, those are wonderful memories, absolutely wonderful memories and why I began my blog to preserve them. I adore your stories you make me feel like I was right there with you wrapped up in a wonderful black & white movie or novella, I'm very nostalgic too! This cake reminds me of my Grandmother also, Angelikoula!
- April 10, 2011 at 8:21 AM
- Sarah, Maison Cupcake said...
I am quite tickled that this orange cake recipe is being handed down via someone called Clementine - so appropriate!
Hugs to you on your brother's birthday. I'm sure he would have been delighted by you making him this cake.
- April 10, 2011 at 10:32 AM
- Margaret Murphy Tripp said...
I'm with you, Jamie. I just love the history of the food I've had and share. I have a little file box of my Great-grandmothers recipes and would love to try each one. I find myself thinking back to childhood and wanting to create the foods I remember. Beautiful post (and cake!)
- April 10, 2011 at 4:33 PM
- Rosa's Yummy Yums said...
Like you, I am a nostalgic peron and a dreamer who likes to remember the past and loves to learn about the history behind things...
That cake is marvelous! A precious recipe.
- April 10, 2011 at 11:11 PM
- Lorraine @ Not Quite Nigella said...
I absolutely love food with a history. Actually anything with a history instantly becomes much more worthwhile reading about-including this cake! :D
- April 11, 2011 at 3:34 AM
- shaz said...
I love hearing about the history behind the food too. The cake sounds perfect, and simple too. Hugs to you as you remember your brother, and celebrate his memory.
- April 11, 2011 at 5:03 AM
- 5 Star Foodie said...
This cake sounds amazing, the texture looks absolutely perfect and the flavor profile is just wonderful here. Thanks for sharing such a special recipe with us!
- April 11, 2011 at 5:55 AM
- Elra's cooking and baking said...
Oh, I can almost taste this divine, citrucy cake. You know I love citrus very much, so I am bookmarking this recipe. Thanks Jamie!
- April 11, 2011 at 11:40 AM
- ABowlOfMush said...
That's a gorgeously moist cake! Beautiful! :)
- April 11, 2011 at 12:42 PM
- Lana said...
First, you make me walk with you as your twin, experiencing absolutely everything the same way. Then you plunge me back to my teenage years mentioning Brest, and I drag out of oblivion Jacques Prevert and his "Barbara". In the end I am smiling and crying for your brother and you, knowing that good and bad, sweet and bitter, sad and happy are all the parts of our wonderful lives. Thanks for another beautiful, but adult good-night story:)
- April 12, 2011 at 1:06 AM
- Nuts about food said...
What a lovely cake, full of history, to make for your brother's birthday and to remember him with.
- April 12, 2011 at 2:00 AM
- Sylvie @ Gourmande in the Kitchen said...
I have that same tendency to be drawn to what people have on their bookshelves, especially their cookbooks. It's always fascinating to me to see what books people hold dear. The older ones in particular being the most captivating like you said for the sense of history. That's makes these hand me down recipes so special.
- April 12, 2011 at 4:07 AM
- Lael Hazan @educatedpalate said...
Taste memories are delicious, both in the mouth and the mind. The recollection of times spent with family and friends when one makes a favored dish really is priceless. Thank you for reminding us of the best of both.
- April 12, 2011 at 4:56 AM
- Mamatkamal said...
Looks delicious! Have a nice day!
- April 12, 2011 at 10:41 AM
- The Rambling Tart said...
You're right, Jamie, food is so sentimental, full of memories and emotion. Big hug to you as you grieve your brother today. I lost my dear friend this week and am grieving too. How lucky we both are to have had such good men in our lives to love and care for us.
- April 12, 2011 at 7:11 PM
- Meeta K. Wolff said...
A huge hug to you on your brother's birthday and a huig for you for being the strong Saucy sister one can look up to!
Now yet another cake I need you to send me. I love citrus cakes and have a recipe of an awesome orange cake too from my mother - you'll like it!
- April 13, 2011 at 4:44 AM
- Deeba PAB said...
Love reading your posts Jamie, steeped in poignant memories and evocative thoughts. What is food without a connect? This is a beautiful cake by my beautiful sistah! BIG HUGS!!
- April 13, 2011 at 7:00 AM
- Sippity Sup said...
I read much more than I comment. But of course I could not read quietly after such a tribute to your brother. I have already commented on how closely touched I am by his story and your love. Besides I knew I was in a for a small tear when I read the title of this post. Nostalgia is something you wear very well. GREG
- April 13, 2011 at 11:48 AM
- Lost In Cheeseland said...
beautiful sentiment for a beautiful dessert. I'm sure your brother would be thrilled you've continued your tradition of cooking/baking!
- April 13, 2011 at 1:40 PM
- Heavenly Housewife said...
Lovely cake, the texture of the inside looks so moist and soft. I know this cake and I could be great friends.
*kisses* HH
- April 13, 2011 at 11:53 PM
- Ben said...
Hmm I love orange cake. This looks delicious!
- April 14, 2011 at 9:23 AM
Jamie, I just made your lovely Berry Mascarpone Cheesecakes featured on yesterday's Huffington Post's food page. I have a few questions, hope you can help me. When I made the mascarpone filling, the cheese, sugar, vanilla mixture wasn't smooth and creamy, rather clumpy and gritty. Also, it seemed that there should have been more whipped cream added to the filling, mine seemed dense. When I added the crushed berries, the filling seemed darker in color than yours. This is such a beautiful dessert, I want to get it right! Thanks for sharing the recipe.
- April 14, 2011 at 10:44 AM
- Jamie said...
@valerie s. : I am happy you made my dessert but if you could email me I can answer you more completely in an email. Thanks!
- April 14, 2011 at 10:47 AM
- tasteofbeirut said...
I agree with you that food and feelings (and history) are intimately meshed; this is why it is so important to transmit family traditions through food as well. Love this cake (of course I love anything with citrus) and I was looking for a recipe for matzo: Do you have one ?
- April 15, 2011 at 6:21 AM
- Jamie said...
@tasteofbeirut: Joumana I was just looking through my matzoh recipes and may do one or two this weekend.
- April 15, 2011 at 6:30 AM
- Cake Duchess said...
Ciao bella Jamie. I am like you and go first to the books and photos. I feel silly looking around at those items while the hostess is showing me around. I guess I'm not the only one. Such sweet photos of your brother and I feel your nostalgia...triste nostalgia. Isabelle's recipe is fabulous and I'm so happy you shared it with us (and I agree...we are ready for your book!)
- April 15, 2011 at 6:49 PM
- Anna Johnston said...
Ahhhhh.... Another Disney - Happy Ending - kinda gal. My brother and I have always been suckers for the happy ending where you go Awwww...
Great cake and lovely writing. How exciting that a book is your next project. We have a bunch of family recipes, just last night we made a pasta dish 'Gran's Spaghetti', the recipe dates back as far as 100 years. Always feels special when we eat those dishes.
Have a wonderful weekend!
- April 15, 2011 at 9:00 PM
- Andie said...
"So it is understandable that I am drawn to food with a history. Like a genealogical chart tacked up on the wall, I am fascinated when I can trace a recipe backwards in time, from one generation to the next, moving up the tree from daughter to mother to grandmother to great-grandmother and hopefully beyond."
You are an exquisite writer, Jamie. A beautiful post and a cake I'm going to think about for the rest of the day :)
- April 16, 2011 at 7:52 AM
- Fresh Local and Best said...
This is a sweet post, and you are a deeply sentimental soul. Yes we are all touched by food memories, and lucky for us we can relive many of the good times in our lives through these personal favorites. This looks like a wonderful tried and true recipe!
- April 16, 2011 at 8:25 PM
- Sarah said...
wonderful, evocative writing, I agree with Anonymous- write a book already! Food is a connector, bringing us back to memories that have been stored away for too long.
- April 17, 2011 at 10:02 PM
- Greg said...
I love the flavors at play here. Wonderful post.
- April 18, 2011 at 4:47 PM
- Butter said...
The beauty in your writing takes my breath away. I found myself swept off my feet by your blog today - loved this post. Beautiful.
- April 19, 2011 at 2:53 PM
- Carolyn Jung said...
I have a weakness for citrus in cakes. And this one just looks stunning. Love the candied peel over the top, too.
- April 19, 2011 at 8:50 PM
- welbilt manual said...
Great looking cake! Would be perfect with a scoop of vanilla bean ice cream :)
- April 19, 2011 at 11:18 PM
- Anita said...
What a lovely recipe to share with us all. Those handed down through generations should always be cherished.
- April 20, 2011 at 5:38 AM
- California Laurel said...
Sounds delicious! I have been on a cake binge...it started with chocolate guinness and it doesn't look like it will be ending anytime soon!
- April 22, 2011 at 12:18 PM
- asiangrrl said...
A bittersweet post, Jamie. I can almost taste the sepia that tinges your portrait of your brother. This cake, though--it's purely exquisite.
- May 12, 2011 at 12:06 AM
- buy rift account said...
OMG! that is so delicious.. it made me so hungry right now. .wanna have a slice of it.=)
- May 17, 2011 at 2:26 AM
- BlondeBomber said...
this looks incredible. Not many people like orange flavor, but it's one of my favorites. One of the best cupcakes ever from my childhood was an orange and creme filled cupcake. I will definitely make this.
- November 8, 2011 at 9:05 AM
- Bizzy Lizzy's Good Things said...
I love this cake and its story, Jamie.
- November 14, 2013 at 9:37 AM


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Mashup: Indeed Dump-All-Job-Locations to Google Maps
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Saturday, August 23, 2014
Georgetown County Coroner Kenny Johnson confirms a fatal accident has occurred.
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Zoku Chocolate Station
- Summary
Create yummy chocolate coatings for Zoku quick pops using a minimal amount of chocolate. The chocolate-coated pops can then be dipped in sprinkles or chopped nuts, or drizzled with additional chocolate. A huge hit at kids' birthday parties, customizing chocolate-dipped pops provides fun for the whole family year round. The Zoku Chocolate Station holds enough melted chocolate for eight frozen pops.
- Makes coating Zoku frozen pops with a thin, even layer of chocolate quick and easy.
- Two dipping trays hold popular extras such as sprinkles or chopped nuts.
- Drizzle spoon facilitates adding additional "stripes" of chocolate.
- Unit snaps together for storage.
- Recipes and instructions are included.
- Made of injection-molded plastic.
- Dimensions & More Info
- 7" x 5 1/4" x 6" high.
- Made in China.
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(TMZ) - Halle Berry is pregnant with her second child ... TMZ has learned.
Sources connected with the actress and her fiance, Olivier Martinez, tell TMZ ... Halle is around 3 months pregnant -- based on the pics and some other facts we know ... she may be a little further along.
What's more ... they know the sex. It's a boy.
This could explain why Halle and Olivier were so upset when paparazzi got too close to her earlier this week at LAX while she was carrying soon-to-be big sister Nahla, who is 5.
It's definitely worth noting ... Halle is 46, and Olivier is 47.
Check out this pic of Halle at the Oscars (below) in late February. A source connected with the actress tells us Halle was feeling sick and was complaining she had gained a little weight. We're told days later she found out she was pregnant.
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MLB Series 29 Will Have You Pointing to the Stands…
Because This Lineup is Going To Be a Home Run!
Friday, February 17, 2012
Have your cracker jacks ready, because our first baseball line of 2012, MLB Series 29, is almost here. This series boasts some of the best players in Major League Baseball and includes two brand new sculpts, the SportsPicks debuts for an MVP candidate and an outstanding shortstop, two superstars in new uniforms, and a new pose for one of the most beloved Yankees of all time.
MLB 29 will be in stores April 2012 and, once again, will feature rare versions as part of our Collector Level program. Now let's take a more in-depth look at this exciting line!
ALEX RODRIGUEZ 6 -New York YankeesJOSH HAMILTON 3 - Texas RangersSTARLIN CASTRO - Chicago CubsMATT KEMP - L.A. DodgersADRIAN GONZALEZ - Boston Red SoxCLIFF LEE - Philadelphia PhilliesTHURMAN MUNSON 2 - New York Yankees Stay tuned to www.mcfarlane.com for more news on upcoming product lines.
McFarlane Toys
McFarlane Toys is the fifth largest action figure manufacturer in the United States. Established in 1994 to manufacture and sell action figures based on founder Todd McFarlane's comic book character Spawn, the international award-winning company has expanded into licensed products to become one of the premiere action figure producers on the planet. Check out the McFarlane Toys' Catalog, where you can see all of our current figures, previews of upcoming toys, and even a massive archive of every action figure we've ever made.
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MANA, A National Latina Organization
1140 19th Street, NW, Ste 550, Washington, DC, 20036
Phone: (202) 525-5113| Fax: (202) 496-0588
Website: http://www.hermana.org/
Principal Staff:
Alma Morales Riojas, national president and CEO
Type of Organization: National Grassroots/Advocacy
Founded: 1974
Mission Statement:
It's mission is to empower Latinas through leadership development, community service, and advocacy. MANA fulfills its mission through programs designed to develop the leadership skills of Latinas, promote community service by Latinas, and provide Latinas with advocacy opportunities.
Subject Expertise: Civil rights, education, gender equity, leadership, multi-issues and multicultural
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ROTH Capital Partners, LLC (ROTH), is a relationship-driven investment bank focused on serving emerging growth companies and their investors. As a full-service investment bank, ROTH provides capital raising, M&A advisory, analytical research, trading, market-making services and corporate access. Headquartered in Newport Beach, CA, ROTH is privately-held and employee owned, and maintains offices throughout the U.S. and Hong Kong. For more information on ROTH, please visit www.roth.com.
Before Shop-Eat-Surf, there were two sites I paid for premium content on. One is Surfline, the other is the Wall Street Journal. One is about all things surf, the other, the best business content site in the world. Shop-eat-surf is the intersection of those two worlds. Shop-Eat-Surf provides everything from coverage of events, people, brands and trends. However, beyond the Executive Edition "wall" is more meaty analysis and interpretation of financial statements, business models and brand philosophies; why certain brands and companies are succeeding, where others aren't. The Executive Edition is a must have read if the business of surf and action sports are on your radar screen.- By Jeff Berg, Co-owner, Surfline
Being an Executive Edition member allows me to not miss a beat when it comes to the Industry business news. Definitely keeps me in the loop plus goes great with my morning joe.- By Tony Perez, Surfer and Surfing magazines
CIT: James Paterson joins LA office.
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Just like every ballplayer has to stay a step ahead of the pitch, you stay a step ahead of Mother Nature. Sport this Nike Ballpark full zip track jacket for a warm way to show off your New York Yankees pride! It features a Yankees logo at the left chest and team-themed lettering at the back. With its zippered jackets pockets and Olympic collar, you're sure to keep cozy, so you can keep cheering on the Yankees.
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