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Friday, December 2, 2011
Winter rolls in on a wave of misty white, the fog hanging heavy and cruel over the city. The icy chill penetrates every pore of one's body and no matter what one does, no matter how many blankets or pairs of socks, the cold has simply moved in. But the gloom and gray of an autumn day doesn't dampen my excitement for the onset of winter and the coming of the festivities. The holiday spirit seems to have arrived and settled in, as the bustling marketplace is alive with shoppers pushing their way towards stalls overflowing with seasonal treats. Garlands of gold and silver sneak their way in, Santas pop up on velvet hills of snow and visions of sugarplums, smoked salmon and oysters dance in my head. The first strains of Winter Wonderland and Rudolph signal the beginning of the Christmas season.
I've been as busy as an elf, planning organizing, packing and unpacking as I unwind from one trip and prepare for the next. How did this ever happen to me? Old homebody that I am, I sit and tick off the places that I've been in the past year on my fingers, astonished and bemused. Husband teases me, friends laugh at my new jet-setting lifestyle and already have my name engraved in the annals of the rich and famous. As I sat and began to type this post, snuggled back in yet another train seat, the landscape sliding by smooth and silent, I chuckled to myself and wondered, once again, how I arrived here.
I have just returned home from a sensational weekend, an early holiday gift, if you will. When I opened up the email that popped up unexpectedly in my in box, something told me that it was no ordinary mass mailing, yet another "Dear Life's a Feast" or "Hello Jamie, you have a wonderful blog" and then leading into the same old sales pitch. Delete, delete, delete. Just not interested. But once in a while an email pops up that I can just sense is different, personal, something that has heft and meaning. And it still never fails to astonish me. The last contained an invitation to speak in Oman and this, well, an invitation to discover Cognac.
Three whirlwind days, a group of fabulous bloggers, now new friends, quite a number of knowledgeable, sweet, generous, fun folks from Martell Cognac and Balistikart all made for a glorious voyage. Thoughts of the luxurious, historical surroundings and the rich, smoky Cognac filling up our hours are swirling through my head, thoughts that still must be organized and lined up like well-behaved schoolchildren, ideas that still must be matured, aged like fine cognac, that must be given time to prepare themselves, bubble up to the surface like fruit finally ripe for the picking. Or fine cognac ready to sip. A weekend brimming over with activity from that first meeting, that first Parisian meal at Les Closerie des Lilas, an evening that ended with our group crowded merrily together around old wooden tables downstairs in the bar, late into the night, clinking glasses and chattering together as old friends used to gathering together for a nightcap, to that final, sad train trip back home, sad because we wanted it to last yet another few days, so happy we all were together.
My baking has become somewhat sporadic of late. Put it down to the laziness that a change of weather engenders, the indolence that gray, rainy days of autumn provoke. Or it could simply be the general lack of ideas, the brilliance usually blazing through my brain is muddled and hazy. Or maybe I have been distracted by too much excitement; the festivity in the air, the glorious trip to Cognac, that thinking about my own blog just pulls up a blank. The holidays approach, the gift suggestions, the wishes and desires, the hints just a tad louder than a mere hint, fly through the air and bounce off the ceilings and walls, welcomed by smirks, knowing grins and faux-confused looks. I can't sit still, can't concentrate, I spend my time dancing through the apartment, swinging through JP's office, rubbing my cheek against Marty's soft, warm, confused head and then heading into the kitchen to, well, let's bake today! My alter-ego Ilva sits on the other side of the screen, keeping me focused, making me laugh, sending me informative links and pushing me to work. And then Clem arrives home, bursting into the apartment on a whirlwind of activity, dropping bags and books, kicking off shoes, tossing coat, sweater and scarf onto the chair and scooping up Marty in one seamless movement. He finally swoops into my room where he inevitably finds me typing (and chatting) and asks, "Have you made them yet? Where are my éclairs that you promised?" So anxious has he been for me to make his favorite sweet treat that he actually bought and offered me a tiny book on éclairs. "No excuse not to make these for me now!" he chortles. But planning for my trip pushed it all out of my head….
You see, my son often goes through very long periods boycotting my baked goods, upset that I bake too often and bake what he doesn't specifically ask for. Yet another reason that I have been baking less often. So when he desires something, ask expressly for this or that, I can't but be pleased, I can't but want to fulfill his request. And now with the holiday spirit having taken over my body and my brain all abuzz, now that the sun has once again burst through the dreary, bleary bleakness of an autumn grappling with winter for control, I push myself away from my laptop and head to the kitchen, laden down with bowls, whisks, scale and baking trays. I flip open the book to the page carefully marked by son and begin.
Adapted from recipes in Éclairs by Marianne Magnier-Moreno, I made éclairs filled with Frangipane Cream Filling. I followed her recipes, finding that I much prefer my own recipe for choux, which come out lighter, more delicate on the inside, crispier on the outside. Her frangipane filling was delicious but not at all adapted to a filling for éclairs, so I whipped heavy cream and beat half the quantity of frangipane into it, making a light, cool, tasty whipped filling for the choux. Perfect. Topped with slivered almonds and dusted with a shower of powdered sugar, the Frangipane Éclairs made for a delicious dessert; JP and Clem each ate two. I will be making éclairs again shortly as I am now inspired to return to my old, faithful, perfect recipe for choux and fill them with something creamy and chocolate and, most definitely, spiked with Martell Cognac.
Changes I would make to this recipe: I would use my own choux recipe. Beating the cookbook's Frangipane into whipped cream was a fabulous decision, creating a cool, creamy and light filling tasting of Almond Frangipane without being heavy at all.
From Éclairs by Marianne Magnier-Moreno
Crème Pâtissière
2/3 cup (165 ml) whole milk (I used half whole, half lowfat)
2 large egg yolks
2 Tbs + 2 tsps (35 g) granulated white sugar
1 Tbs + ¼ tsp (8 g) flour
1 Tbs + ¼ tsp (8 g) cornstarch
Small pinch salt
Crème d'Amandes
5.5 oz (155 g) finely ground almonds
5.5 oz (155 g) powdered sugar, sifted
5.5 oz (10 Tbs + 2 tsps / 155 g) unsalted butter, softened
2 tsps dark rum
1 tsp vanilla
1/3 cup (80 ml) milk
1/3 cup (80 ml) water
5 Tbs (70 g) unsalted butter
1 large pinch salt
1 Tbs (10 g) granulated white sugar
4/5 cup (100 g) flour
2 large eggs
Large handful slivered blanched almonds for decorating
Powdered sugar for serving
7/8 cup (200 ml) heavy whipping cream
Prepare the Frangipane (Pastry Cream and Almond Cream):
Preheat the oven to 325°F (160°C). Spread the finely ground almonds on a large baking sheet.
Begin by preparing the Pastry Cream: Vigorously whisk the egg yolks with half the sugar and the salt in a large mixing bowl until blended and thickened. Whisk in the flour and cornstarch until a thick, smooth, lump-free paste is formed. Heat the milk with the rest of the sugar in a medium pot over high heat until the first bubbles appear. Slowly pour the hot milk into the egg mixture in a stream while whisking vigorously to prevent the eggs from cooking. Once the hot milk has been whisked into the eggs, pour it all back into the pot and return to the heat. Whisking continuously, cook the pastry cream over high heat until it comes to the boil and then allow it to boil, whisking nonstop, for 1 to 2 minutes until the pastry cream is thick and luxuriously fluid. Remove from the heat and scrape the pastry cream into a small heatproof/Pyrex bowl or mixing cup, cover with plastic wrap, pressing the plastic directly onto the pastry cream and refrigerate until chilled.
Prepare the Frangipane: Slide the ground almonds into the preheated oven and allow them to roast for 10 minutes; remove them from the oven and scrape into a bowl or platter and allow to cool. Place the butter in a pot over low heat and when the butter is only half melted, pour into a heatproof mixing bowl, whisk in the powdered sugar until smooth and then whisk in the roasted ground almonds, the rum and the vanilla. Remove the now chilled pastry cream from the refrigerator and whisk into the almond cream until well blended and smooth. Cover with plastic wrap and place in the refrigerator to chill.
Place the heavy cream in the refrigerator to chill along with a medium-large mixing bowl and the beaters from an electric mixer/beater to chill as well.
Prepare the Choux for the Éclairs:
Preheat or reduce the oven temperature to 300° (150°C). Line a large baking sheet with parchment or oven paper.
Place the milk, the butter cut in cubes, the sugar and salt in a pot and heat over high heat. Bring to the boil and allow to boil for about 3 seconds. Remove from the heat and add the flour all at once. Stir to blend and then mix vigorously until it is homogenous.
Return the pot to the heat and "dry" the dough by stirring vigorously and cooking for 30 seconds to 1 minute until the dough no longer sticks to either the pot or the spatula. Allow to cool slightly.
Lightly beat the eggs then whisk or beat into the dough a little at a time. Add a little more than 2/3 of the egg or as much as just under the full 2 eggs (you should have at least a tablespoon of egg left), and the dough slowly falls off the spoon or spatula when lifted (not too fast).
Spoon the choux dough into a pastry bag fitted with a plain, 3/4 –inch (20 mm) wide tip. Holding the pastry bag at a 45° angle from the baking sheet, pipe/push out even, regular tubes of dough 5 ½-inches (14 cm) long or into large mounds, slicing the end away from the tip with a sharp knife. Leave space all around the choux/éclairs as they puff up and spread while baking.
Using your fingertips or a pastry brush, gently rub and coat the éclair dough with the egg, smoothing the shapes as needed. Sprinkle generously with slivered almonds (pressing them on if necessary). Bake for about 1 hour until puffed and evenly colored a deep golden. You can prop the oven open slightly the last 5 or 10 minutes of the baking to allow steam to escape.
Remove from the oven and allow to cool on a rack.
Finish the Cream Filling:
Using the chilled beaters and bowl, whip the chilled heavy cream until thick and peaks hold. Beat in up to half of the Frangipane, about 2 tablespoons at a time, until blended. This should leave you with a deeply almond-flavored whipped cream. Using a serrated bread knife, carefully and gently slice each éclair lengthwise in two and pipe Frangipane Cream Filling onto the bottom half, cover with the top half, carefully move to a plate and dust generously with powdered sugar and serve and eat immediately.
56 comments:
- jen laceda said...
I just discovered your blog...and I love it!!! But you know what I love more? Almonds and eclairs!!! LOL! This would be a perfect treat for me! Well done, well done! I'm definitely bookmarking your blog!
- December 2, 2011 at 5:18 AM
- Jamie said...
@jen laceda: Thanks so very much! You just made my day! Welcome!
- December 2, 2011 at 5:27 AM
- WiseMóna said...
Wow. This is a labour of love. The Chef does make éclairs at work on occasion but you can't make any money on them because of the amount of work involved.... I wish I had one right now with a nice cup of strong black tea. Cold, wet and rainy here in Galway today. Have a great weekend Jamie xx
- December 2, 2011 at 5:28 AM
- Cornflower Kitchen said...
Wowe, great pics, these look delicious. I adore eclairs (especially the chocolate variety)...
- December 2, 2011 at 6:11 AM
- Baker Street said...
Gorgeous clicks Jamie! I'd love an eclair right now! Love the almond cream.
I almost never make it because it does call for a lot of effort. Your post however has given me that nudge to finally pick up the whisk and get down to it.
- December 2, 2011 at 6:43 AM
- Jamie said...
@Baker Street - it is time consuming but not at all difficult with the right recipe.
- December 2, 2011 at 6:44 AM
- Reva said...
Wonderful sweet treat for this season.. Prefect..:)))
- December 2, 2011 at 6:49 AM
- Rosa's Yummy Yums said...
Beautiful éclairs! They look perfect and could be exposed in the window of a Parisian bakery.
I am so happy to hear that you are popular and get to travel a lot! Congrats.
- December 2, 2011 at 6:53 AM
- Bunkycooks said...
Yes, it has been a wild ride for you recently! I am so excited that good things are coming your way. I would love for you to sneak a few of these eclairs in your suitcase in March!! A few of them and a bit of cognac and we will be all set!
- December 2, 2011 at 7:01 AM
- Nikki said...
Oh man, these look decadent! Looks like you put a lot of work into them too...they came out gorgeous! I love that purple plate too!
- December 2, 2011 at 7:25 AM
- Vanessa said...
Wow these are beautiful!
- December 2, 2011 at 9:59 AM
- Laura@howtocookgoodfood said...
This is my first visit to your blog and I totally love it. Your eclairs are a marvel to look at! :-]
- December 2, 2011 at 11:12 AM
- tasteofbeirut said...
AS I am reading I am reflecting on how as women and mothers, you still find it natural for your son to request baked things and for you to comply and even be happy doing so; you would not think of saying "hey I am a jet-setter right now and have no time for this". Well, good for you! These eclairs are tops and so are you!
- December 2, 2011 at 11:49 AM
- Jamie said...
@laura@howtocookgoodfood: Welcome! And thanks! Thrilled you love my blog!
@TasteofBeirut: Joumana, you are so funny, your comment made me giggle. I think one can be a jet setter and a mom, too, right?
- December 2, 2011 at 11:57 AM
- Jeanne said...
Jet setter ;) I have not had an eclair in years - although when I was a teenager my favourite thing in all the world was an eclair filled with chocolate cream! Love the addition of almonds to these for crunch :)
- December 2, 2011 at 12:10 PM
- Yuri - Chef Pandita said...
Lovely pics, Jamie! I think these are the prettiest eclairs I've seen :) xoxo
- December 2, 2011 at 1:58 PM
- Laurel said...
Wow that sounds great. I was just thinking of making eclairs and these look delicious!
If its any consolation my sons (5, 3, and 2 1/2) frequently request chocolate souffles, order eggs, bacon and pancakes for breakfast and lately my 3 year old has been asking to 'make' with me. I love that they are spoiled with delicious food ;)
- December 2, 2011 at 8:38 PM
- Fahad Khan said...
Hi!I just found you through twitter.:-)
These pictures look so beautiful,so professional.
As you suggested to eat these eclairs immediately,when it comes to pastries and bakes(desserts),I do believe the sooner you eat them,the more divine they taste.People wolf them down within seconds anyway!
I love it so much that I am noting/bookmarking this recipe,tweeted it as well!
- December 3, 2011 at 12:38 AM
- Barbara said...
Lovely photos Jamie.
My first attempt at making choux pastry was a disaster. I was about 12 and making them for my Dad. I can still remember him trying to say something nice about them.
- December 3, 2011 at 12:44 AM
- Jamie said...
@Fahad Kahn: Thank you so very much, your kindness is very much appreciated! I must say though that some desserts actually get better with time, but these are best eaten as soon as possible....yet savored! Welcome to my blog!
- December 3, 2011 at 12:46 AM
- Sanjeeta kk said...
Making your own ÉCLAIR/CHOUX PASTRY..Ahmm..hats off to you Jamie the perfect baker and a loving mom! Hope your son enjoyed what he demanded.
- December 3, 2011 at 1:54 AM
- Jamie said...
@Barbara: I actually make my dad's choux pastry recipe (not this one rather the one I link back to) and it comes out perfect every time! Try again! It is fun and easy!
@Sanjeeta KK: Thanks, darling! He really enjoyed these as did husband. They are gobbling them down! And no biggie; I love making choux pastry and actually find it easy! You should try it!
- December 3, 2011 at 2:17 AM
Oooh - you are so clever. All my favourite flavours in one thing. Yummy rich sweetened cream, crunchy almonds and the most ethereally light pastry. Make up the bed in the spare room, I am moving in! Mxx
- December 3, 2011 at 2:41 AM
- Jamie said...
@Michael Olivier: Michael, darling, you move in and I'll make a fresh batch of these! Room is empty and I'll just give it a clean.... you are always welcome! x
- December 3, 2011 at 2:51 AM
- Shelby said...
Gorgeous - and I love the flavor of almonds, it is my absolute favorite.
- December 3, 2011 at 3:35 AM
- Carolyn said...
Dear Jamie. What a great blog you have, can I sell you the Brooklyn Bridge? ;)
But in all seriousness, these are gorgeous. Love the flavour of these eclairs, how divine.
- December 3, 2011 at 4:50 AM
- Tickled Red said...
Jamie you have out done yourself! And your boy doesn't know what he's missing out on by boycotting anything that you make...then again, yes he does ;D On my next day off I am trying these.
- December 3, 2011 at 5:44 AM
- A Spoonful of Yumm said...
i LOVE eclairs and the almond flavor looks delicious. i'm so tempted ;-)
- December 3, 2011 at 7:11 AM
- Anne said...
They look amazing!
- December 3, 2011 at 7:16 AM
- Priya said...
Eclairs looks absolutely fabulous and irresistible.
- December 3, 2011 at 7:41 AM
- A Canadian Foodie said...
Absolutely stunning - a sensational post. I swear that is my own mother in the second photo of the gals - she is carrying the extra large plaid suitcase. I cannot wait to try to make these... and your story is captivating and such an enjoyable morning read with my coffee. Just wish I had an eclair! I adore almond anything. In San Fran they had marzipan stuffed croissants and they were almost irresistible! :) V
- December 3, 2011 at 8:22 AM
- Jamie said...
@A Canadian Foodie: Val, those almond croissants are right next to the croissants and pains au chocolat in every bakery in France and we love them! Oh I should make them now!
- December 3, 2011 at 8:55 AM
- Barbara | Creative Culinary said...
It's all been said and I couldn't agree more. The flavors alone made me come look and the look sealed the deal. I wish I had one too...with you and Mona!
- December 3, 2011 at 10:01 AM
- Priscilla - She's Cookin' said...
Nothing makes me happier than having my College Girl make special requests :) Her absence has definitely contributed to my decreased motivation in the kitchen. Your eclairs are as close to perfection as I've ever seen!
- December 3, 2011 at 3:39 PM
- Junglefrog said...
It sounds like you have taken over our mist.. We're now in full storm mode over here and it's been dark, rainy and windy the last couple of days but actually I love that when the christmas lights starts to twinkle and everything just seems a little bit more special. And wow, you discovered cognac! (gotta confess I do not like cognac but Tom loves it) These eclairs look absolutely delicious!!
- December 4, 2011 at 8:19 AM
- Robin said...
Oh, I wish I could just grab that beauty off the plate, so gorgeous. I can just taste it.
I can picture you on the train. Tap, tap, tapping thoughtfully with a just a hint of an inner smile. Travel well Jamie! I'm with you, traveling vicariously.
- December 4, 2011 at 9:27 AM
- Cake Duchess said...
oh wow! unbelievably gorgeous and delicious. How I wish you were a little closer so I could've been there baking these with you. When I was little, chocolate eclairs were my favorite dessert;)xo
- December 4, 2011 at 10:00 AM
- Margaret Murphy Tripp said...
This is my favorite kind of dessert. Cool, creamy and subtle. I just love it. Beautiful.
- December 4, 2011 at 5:00 PM
- Linda Harding said...
Jamie, if heaven had a signature dessert, I am positive that these éclairs would be it! Absolutely beautiful, as always!
- December 4, 2011 at 9:51 PM
- Lorraine @ Not Quite Nigella said...
What a delicious idea filling them with frangipane! And yes towards the end of the year I don't have much energy to cook very much at all!
- December 5, 2011 at 1:31 AM
- Nuts about food said...
I can almost taste that soft, creamy, sweet filling on my tongue...I look forward to the next recipe with cognac!
- December 5, 2011 at 3:39 AM
- Cathy at Wives with Knives said...
Eclairs are one of my favorite desserts and I haven't made them in ages. I was a little disappointed with my recipe the last time I made it so look forward to trying yours, Jamie. I might try a hazelnut cream filling with a chocolate glaze. Your eclairs look like they came right out of the fanciest patisserie.
- December 5, 2011 at 5:21 AM
- Jamie said...
@Cathy at Wives with Knives: Ah, do make them again. I now am in the mood to make them regularly. BUT please use my original recipe that I link back to. This one is very good but I must admit I prefer my own better.
- December 5, 2011 at 5:30 AM
- lisa is cooking said...
Can't wait to hear more about your Cognac tasting and trip! And, your eclairs look amazing. My home would be a very happy one if we had a regular supply of freshly made eclairs. Love this filling. It looks light and perfect.
- December 5, 2011 at 6:13 AM
- Aparna E. said...
So gorgeous! And sounds so delicious. You also take such beautiful photos :) Nice recipe, Jamie!
- December 5, 2011 at 2:35 PM
- Lisa said...
Umm..I'm pretty sure I've never seen eclairs so gorgeous. Love the frangipane and almonds. Because of your tweets, I haven't been able to get frangipane out of my mind all day. I'm predicting a frangipane -(insert fruit that looks good at market) tart very soon. Looking fwd to hearing about Cognac!
- December 5, 2011 at 9:04 PM
- Nancy said...
I agree with you Jamie - beating the frangipane into the whipped cream - brilliant! These look so, so good - just the kind of dessert I love during the winter when chocolate seems just too heavy!!
- December 6, 2011 at 9:07 AM
- Georgie said...
Lovely storytelling and baking as always. If you wrote novels about cooking, baking, romance, love and traveling - I would become a devout reader.
- December 6, 2011 at 9:42 AM
- thelittleloaf said...
I saw these eclairs on Twitter and instantly fell in love - they look absolutely incredible. Lovely writing, as always, too.
- December 6, 2011 at 2:10 PM
- Deeba PAB said...
Perfect...or rather perfection Jamie! These are gorgeous, and I love how we bake on request! That trip was certainly exciting {pulsating read if I may add}. I love these little beauties and am intrigued by the cream you whipped into the frangipane...can't get better than this! mmmmmm
- December 7, 2011 at 11:52 PM
- Sips and Spoonfuls said...
I cannot wait for the day when Maryam regularly starts requesting baked goods! And wow do these eclairs look good- so light and airy! Beautiful Jamie ;0
- December 8, 2011 at 7:15 AM
- The Baking Gypsy said...
Fabulous work, Jamie! Your post is beautiful and your presentation of the eclairs is just simply stunning. This post is definitely getting bookmarked!
- December 8, 2011 at 9:57 AM
- Claudia said...
I love eclairs, sounds and looks delicious!
- December 8, 2011 at 3:15 PM
- Meeta K. Wolff said...
Jamie my dear - the pictures almost made it to our private hall of shame ;o) (where the cannoli still reign)
I adore eclairs so much - but are usually made for very special treats! Will have to try your choux recipe the next time!
- December 9, 2011 at 4:56 AM
- JavelinWarrior said...
This post is absolutely fetish-worthy and I've been inspired to include it in my Friday Food Fetish blog. If you have any objections, please let me know
- December 9, 2011 at 6:35 AM
- Sally - My Custard Pie said...
That's so funny - my girls complain that I never bake anything they like as well. I know they'd love these though - they adore almonds and marzipan-like things. They look exquisite - and how wonderful to get some great invites. Good for you.
- December 10, 2011 at 1:03 PM


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On Friday, April 11, in front of the John C. Hitt Library, the freshmen engineers held the Great Navel Orange Races. Intense competition and great entertainment were provided by the engineers.
Why the name? Each vessel must carry a piece of fruit.
We did not observe any sunken sailing vessels: hopefully that means that the time in class learning formulae and other engineering tools has been time well spent.


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This past Wednesday night, GoGrid was the host of another StartUp SF (along with co-host Microsoft BizSpark of which we are a Hosting Partner). The guest speaker was David Weekly, founder of PBWorks, a client of GoGrid & ServePath. StartUp SF is a regular meetup in San Francisco designed to help young businesses become more successful. Each meetup has a format designed to stimulate, engage and network in a social learning environment. Each event has a guest speaker who talks about expert subject matter and how it relates to helping startups. Also, successful companies showcase their products and services in an interactive manner with product demos occurring throughout the event.
Full details from the 12/02/09 event are on the StartUp SF page.
Below is the video of David's talk titled "Give Your Ideas Ex-Lax":
David Weekly (PBWorks) Speaks at StartUp SF v2.2 from HighTechDad on Vimeo.
His presentation is also available on SlideShare and is below:
(more…) «StartUp SF v2.2 Video & Presentation by David Weekly (PBWorks)»


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Midwest Living Review
In 2011, the Schooner Coast was launched, hailed as Wisconsin's newest tourist destination. It's not new, really—it's simply a way to market the 60 miles of Lake Michigan shoreline stretching from Manitowoc in the south to Sturgeon Bay in the north. Though the scenery, towns, shops and museums along the Schooner Coast may have been there a while, grouping them under the heading is a great way to entice people to explore this part of the state and its maritime history. And there are a lot of interesting things to see.
Each of the Schooner Coast's anchor cities has a nautical museum: Manitowoc is home to the Wisconsin Maritime Museum; Sturgeon Bay hosts the Door County Maritime Museum. Both are worth a stop. In Manitowoc, you can also tarry a bit to watch the massive S.S. Badger car ferry entering or departing the harbor for its once- or twice-daily trip across the lake to Ludington, Michigan. In Sturgeon Bay, take a cruise on the historic Door County Fireboat, which once operated out of Chicago. In both cities, and all along the lakeshore, you'll find picturesque lighthouses, miles of sandy beaches, old-time supper clubs, and interesting shops and inns.
The Schooner Coast organization publishes a savings passport booklet with plenty of ideas about what to see and do, plus numerous discount coupons to local businesses. It also lists special events in Schooner Coast towns, such as the Kewaunee Trout Festival, Algoma's Shanty Days Celebration and the Door County Lighthouse Festival. Plan to spend three days meandering up or down the coast, and perhaps a little longer if you'll be stopping for a festival. Ahoy!


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Courses: Economic Development and Transformation: China vs. India (EASTH240B01)
Spring 2008
Cross-listed in Economics
A survey of the economic development and recent transitional experience in China and India, giant neighboring countries, accounting for roughly one third of total world population. The course will examine the economic structure and policies in the two countries, with a focus on comparing China and India's recent economic successes an failures, their development policies and strategies, institutional changes, and factors affecting the transformation process in the two countries.
Econ H101, or 102, or 100 or B105 or equiv.
Fulfills: SO I
Taught By
Haverford, Stokes 010
Meeting Times
TTh 10:00-11:30


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Wednesday, April 3, 2013
Keyed by an Andrew Lockliear bases loaded sacrifice fly, the Berkeley Stags prevailed over visiting Hilton Head 3-2 to remain unbeaten in 2013 and 5-0 in Region 7AAA play.
The Thursday loss was the Sea Hawks' first of the season. HHS drops to 11-1 and 5-1 and in second place behind the Stags.
With the bases loaded in the bottom of the 10th, Lockliear lofted a fly ball to shallow left field.
Zach Gonzales raced home ahead of the throw to end what has been called the best Berkeley game since 2012's 2-1 District VII championship win over Cane Bay.
Coupled with a 7-3 win over Cane Bay on Thursday Berkeley improved to 13-0 as the season entered its final month.
"This is one of those games where it would have been nice to sit in the bleachers and enjoy this one," said Coach Landy Cox. "They battled all night and just refused to lose."
Cox added he had a feeling his team would find a way to pull this one out.
They did.
After Gonzales' fielder's choice forced Eric Orton at second, Kyle Garrick doubled to deep center advancing Gonzales to third. Connor Teague was intentionally walked to set the stage for Lockliear's shallow big fly.
"I didn't think it was deep enough to score him," Lockliear said, "This was just a great game, and a great game to win."
Lockliear bulldogged his way through seven-and-a-third innings allowing two runs while scattering eight hits, walking two and K'ing nine.
"He pitched out of trouble all night," Cox said of his senior southpaw. "He had runners on base almost every inning yet refused to let anyone score. This was his best game of the year."
With a 3-0 record on the season, Lockliear didn't factor into the decision on the mound, so he instead took care of business at the plate.
"The defense played great behind me and made the plays we needed to make to keep us in the game and give us a chance to win it," he said.
The win went to Gonzales who improved to 5-0 on the season.
Gonzales, Garrick and Teague led the Stags with two hits each. Garrick also added a pair of RBIs.
While Berkeley takes part in the Hanahan Invitational Tournament this week, schedule watchers have already circled Friday, April 19 on the calendar when the Stags travel to Hilton Head for Round Two.
"When we play Hilton Head we know it's going to be a one-run game," Cox said. "That's just the way these two teams play."
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text: Marlboro Man's a cattle rancher, and he loves talking about agriculture. If you've ever been interested in learning more about a working cattle ranch, the cattle industry, what distinguishes a steer from a heifer, why we don't artificially inseminate, and pretty much anything else related to the business of bovines, browse the lists of posts he's written here. I've been married to him for years…and I still learn something new every time I read one.


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I'm french and I'm a student. I'm not really sure to be on the good forum, sorry if i'm not.
I've an ethnology talk to do and I'm working on the different ways to announce a birth in different countries. I'd like to know what the ways to announce a birth are used the most ( phone, letters, birth announcements, internet...), you can tell me if you use 2 of these ways for some people.
Which ways of announcements are used for the closest people and for the people who are not very close.
I hope i didn't do too much mistakes...
Thank you in advance for your answers.


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2012 Huntington Christmas parade
WHAT: The annual parade has a theme of "A Salute to Christmas - Honoring Our Local Heroes," and will include members of the armed forces, police, fire, EMS, teachers or anyone considered a local hero. The grand marshal of this year's parade is Medal of Honor recipient Woody Williams. The parade will culminate in the lighting of the city Christmas tree at Pullman Square. The event is sponsored by Moses AutoMall.
WHEN: 7 p.m. Thursday, Nov. 29.
WHERE: The parade starts on 13th Street and proceeds west on 4th Avenue to 8th Street. Participants then will march down 8th Street to 3rd Avenue. From there, the parade will continue east on 3rd Avenue to Pullman Square.
SEEKING PARTICIPANTS: The parade organizers are seeking participants for the parade. Any group, organization, or business is welcome to participate and there will be prizes awarded. All parade vehicles must be decorated in either the parade theme or a holiday theme. The deadline for parade applications is 2 p.m. Friday, Nov. 23.
INFORMATION: For more information or to register an organization for the parade, contact Renee Maass at the Huntington Regional Chamber of Commerce at 304-525-5131 or email@example.com.


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Work continued on the new shelter along Main Street next to Hazard City Hall Wednesday morning. The shelter is being constructed by the city to replace the aging structure demolished a few weeks ago. The new structure is being built with grant and other funds, and represents a project to help revitalize the street scape in downtown Hazard. The former shelter was built more than three decades ago during the term of the late Mayor Bill Gorman.
Photo by Cris Ritchie | Hazard Herald


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Has anyone else though of an ak in 6.5x52mm Carcano?
The rim diameter is rather close to 7.62x39, heck some guys reform Carcano brass to 7.62x45mm Czech.
A little bit of modernization couldn't hurt it. I have only found one reference about the case capacity listing.
49 for the 6.5mm Carcano, 48 for 6.5mm Arisaka, and 53 for .260 Remington Case Capacities
Would like more than one reference though...
Aim actual has Prvi 6.5 Carcano ammo. AIM 6.5 Carcano 6.5 Carcano
Also note the Prvi is supposed to use .264 dia bullets.
They list this on there page for the 6.5 carcano ammo, all for a barrel length of 610mm.
Article Caliber Bullet Bullet Bullet Velocity Energy[J] Type Weight[gr] Weight[g] [m/s]
A-118 6.5 x 52 Carcano SP RN 156 10.1 725 2650
A-205 6.5 x 52 Carcano SP 123 8 820 2690
A-207 6.5 x 52 Carcano SP BT 139 9 770 2670
A-208 6.5 x 52 Carcano FMJ BT 139 9 770 2670
Grafs does have 6.5 Carcano brass Graf & Sons - PRVI BRASS 6.5x52 CARCANO UNPRIMED 100/BAG


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Explore the state of Delaware
Jessop's Tavern and Colonial Restaurant serves History in Olde City New Castle. Their kitchen strives to maintain authenticity in their Bill of Fare; you will see Dutch cheeses, English pub fare, Swedish sauces, & old American dishes. All of their sauces & dressings are made in house & much of the baking is done, as well.


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Chattanooga at Furman
Greenville, S.C.
Saturday - Feb. 2, 2013
Head Coach Wes Moore
Thoughts on the game:
"It was a team effort. Meghan Downes made some big plays in the first half. Kayla Christopher hit some big shots down the stretch, including a couple of big free throws. Ka'Vonne Towns, two big threes and then she went and got that last rebound to ice the game. A lot of people did good things. Ashlen, when we had her in there, did a great job. The bright side is she ought to be well rested when we play on Monday."
"That was about the happiest I have been after a win in a while. We trailed this whole game it seemed like. I definitely let out a little holler at the end of that one. IT was definitely a good win."
"Tat does a lot of good things. She makes plays on defense, she can rebound, she can get to the rim. I think we had a lot of people play big roles. Faith came in when Ashlen was out and did some good things. Red came in and played well defensively and handles the ball well. It was a team win...we will take it."
On the rebound battle:
"The second half was much better. At halftime they had outscored us 5-0 in second-chance points and we had only had one offensive rebound. In the second half, we went and got eight offensive boards and outscored them 6-0 on second-chance points. We stepped up and did a better job. IT is just tough. I knew it was going to be a tough game. We won big at home, but I thought this was one of the best games we've played. The Furman team is up and down, and when you get the up, you had better be ready to play."
On Ashlen Dewart in foul trouble:
"They did a good job of isolating Ashlen and attacking her. We are going to have to look at that. When everybody sees this film, they are going to try to do the same thing."


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Purchase Carmen Tickets from Vivid Seats
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ROSEMONT, Ill.---The Chicago Wolves and Peoria Rivermen exchanged goals through 40 minutes of play, but the Rivermen grabbed the only goal in the third period as the Wolves suffered a 3-2 loss Saturday night at the Allstate Arena.
Forwards Steve Pinizzotto and Andrew Gordon scored for Chicago, while right wing Darren Haydar dished out two assists in the Illinois Lottery Cup contest.
"We had lots of opportunities tonight, but Peoria's goalie made some great stops," said Wolves head coach Scott Arniel. "We need a collective goal-scoring effort going forward in order to swing these one-, two-goal games our way."
With the clubs deadlocked at two after two periods of play, Peoria left wing Sergey Andronov potted the game-winning goal at the 9:21 mark of the third period. After a goalmouth scramble in front of the Wolves net, Andronov found the puck at his stick and fired home a shot past Chicago netminder Matt Climie.
Chicago (7-5-2-0), which lost for the third game in a row, opened scoring 4:43 into the contest when Pinizzotto picked up a rebound outside the crease and stickhandled around Peoria netminder Jake Allen to tuck home the puck.
Allen (5-7-1) posted 25 saves to earn a 3-2 win over the Wolves for the second consecutive night.
Peoria (5-7-2-1) tied the score at 8:33 of the first when right wing Jaden Schwartz won a puck battle behind the Wolves net and flung a pass to the slot, where forward Sebastian Wannstrom slammed home a one-timer past Climie.
The Rivermen opened up a 2-1 advantage at 12:41 of the first period. Center T.J. Hensick's pass from behind the Wolves net hit a Chicago defender's skate and trickled through Climie's legs. Climie (1-4-0) finished with 17 saves.
The Wolves knotted the score at two when Gordon and Haydar skated into the Rivermen zone on a two-on-one rush and Haydar slipped a pass from the near circle to Gordon, who banged home the puck into an empty net 3:40 into the second frame.
The Wolves return to action at 7 p.m. Tuesday when they host the Milwaukee Admirals in an Amtrak Rivalry game at the Allstate Arena. For tickets, call 1-800-THE-WOLVES or visit ChicagoWolves.com.
Peoria 2 0 1 -- 3
Chicago 1 1 0 -- 2
First Period---1, Chicago, Pinizzotto 4 (Haydar, Ebbett), 4:43; 2, Peoria, Wannstrom 1 (Schwartz, Cundari), 8:33; 3, Peoria, Hensick 5 (Bruton, Andronov), 12:41. Penalties---Ford, Peoria (roughing), 9:12; Desbiens, Chicago (slashing), 18:11.
Second Period---4, Chicago, Gordon 4 (Haydar, Hunt), 3:40. Penalties---Gordon, Chicago (high-sticking), 1:08; Schwartz, Peoria (slashing), 15:54; Kassian, Chicago (misconduct), 17:46.
Third Period---5, Peoria, Andronov 2 (Regner, Bruton), 9:21. Penalties---Ford, Peoria (fighting), 2:39; Desbiens, Chicago (fighting), 2:39; Kassian, Chicago (roughing), 19:48.
Shots on goal---Peoria: 9-7-4--20. Chicago: 11-11-5--27. Power plays---Peoria: 0-3. Chicago: 0-3. Goalies---Peoria, Allen (25-27). Chicago, Climie (17-20). A---8,920. Referee---Jean Hebert. Linesmen---Aaron Mills and Al Stensland.
ROSEMONT, Ill.---The Chicago Wolves and Peoria Rivermen exchanged goals through 40 minutes of play, but the Rivermen grabbed the only goal in the third period as the Wolves suffered a 3-2 loss Saturday night at the Allstate Arena.


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View Comment
Posted at 4:45 PM on June 20, 2015
Posted at 4:04 AM on June 17, 2015
Kaye Sissle McZeal
Posted at 12:47 PM on June 14, 2015
Posted at 9:06 AM on June 10, 2015
Posted at 2:26 PM on June 16, 2015
re jean
Posted at 12:57 AM on June 27, 2015
Posted at 1:38 PM on June 7, 2015
I think that little North is the cutest baby ever! She is absolutely adorable-gorgeous eyes and such a sweet face. She is a real beauty-a good looking baby from two very good looking parents. She seems to happy and well taken care of. God bless you, North-all the best to you forever.
Posted at 10:43 PM on May 30, 2015
Posted at 1:13 AM on May 30, 2015
s. Craig
Posted at 11:10 PM on May 29, 2015
Posted at 1:06 AM on June 1, 2015
No, i have 2 degrees,working on a third,and own my own biz, i am good thanks though, S.Craig. AND I WORK IN FAMILY COURT. L.A., so i am good to know for years with my life.
and own a biz,working on a second soon this summer.
Successful from, lies, in the media, buying clicks, buying, views,buying marketing tools to make it appear her page is "that much followed,and the world who are un-educated,obtuse fell for it.
Successful for what? making a disgusting peeeee on me, sex tape with black singer RAY J, and multiple men up in her cha cha,sorry not jealous of this mid 30s soon early forties in few yrs. not at all fake, face,fake bod,fake everything, i m not jealous,long as i own my beautiful townhouse on a hill suburban good life,and great car and health in check, happy person SMART, i am happy. Kim K has nothing over me or most in the world, except, as my bro say,'extra dough$ that is all. Nothing great on kim k. , and sure not jealous, as most are not. North however is a pretty lil girl who exactly 100% resemble her father side of fam. I wish kim leave her hair thick, curly,she is a beautiful lil blk girl. Kim K, however,has nothing of me or any 1 to be jealous of. She is a pig.and nasty and neglectful parent and the world know it.
Posted at 1:09 AM on June 1, 2015
wow. you're awesome. and i enjoy your post here … and you seem as if you are doing well god bless you, your right though i am another 1 not jealous of un-educated kim k, so member S.Craig is wrong on that one!
North is a cutie. though. i agree her hair is thick and curly but we see Kim pathetic self do not leave it that way. i wonder why.


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- Office of Student Affairs
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Disability Services
Welcome to Disability Services at Ohio Northern University.
Ohio Northern does not discriminate against qualified individuals with disabilities. Accordingly, the school will provide reasonable academic accommodations when the student provides sufficient documentation describing his or her disability and the accommodation(s) requested in accordance with school procedures.
It is important to note that colleges and universities have different guidelines than high schools relating to what documentation is required for accommodations to be granted, and it is encouraged that students review all of the materials below thoroughly before requesting accommodations.
Information on the undergraduate colleges' policy and the necessary forms are available below. Students interested in the College of Law's Disability Services policies should click here.
A Guide for Students with Disabilities as They Transition from High School to College
Student Handbook Disability Policy (page 74)
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Form 101: Request for Academic Accommodations for Students with Disabilities
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Please direct specific questions about disability services to the appropriate representative below:
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Students in the MFA in Music Composition for the Screen program have an opportunity for a capstone experience of a semester in Los Angeles.
For requirements and more information about these programs, visit the course catalog.
Columbia's interdisciplinary focus in TV, film and game production gives student composers extensive opportunities to create distinctive music across multiple platforms and dramatic situations. You'll study composing, orchestration, studio recording, and the latest technology that delivers music and sound to the screen.Learn about the student experience
We're happy you're thinking of joining our creative community. We work hard to make our application process as simple and fast as possible, but should you run into any concerns, we're here to help at any time.
If you can't make it to campus, don't worry! We have a full schedule of events all across the U.S. and around the world.


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Take two little boys, one blue plastic sledge, a good steep North Yorkshire hill and a smattering of snow.
Mix it up and what have you got? A brilliant memory to treasure for a lifetime!
Actually, we've had more than a smattering of snow, and the two little boys' impeccable behaviour came to an abrupt end when my 10 year old threw a bucketful of cold snow down the back of my 3 year old's neck. Nice.
School's out today, and so is nursery. Let me tell you, they're both worth every penny for taking these two off my hands. It's a miracle we can make it through a full day without murdering one another.
That said, the hour we spent scooting down the hill in turns, and then hiking back up again for another go were truly fantastic. The sun shone, the dirty sheep snuffled in the snow for something to eat, and we laughed our heads off as we fell and rolled about in the powdery loveliness.
Someone made a 'ramp' on the sledging path, and as I hurtled towards it with my ample weight pinned behind George's, I saw my life flash before my eyes. Sadly, as our sledge flipped up into the air for what should have been an impressive trick, it was my backside which actually flashed before everyone else's eyes as I came a right cropper, John Noakes style, with a giant thwack onto my left buttock. I await the bruise.
I have such great memories of doing this as a kid, so I can only hope that this idyllic afternoon stays with my boys for a long time to come in much the same way. Recorded for posterity on our lifelines at www.saveeverystep.com, we're now sure to never forget it.


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Foals announce May American tour with Cage the Elephant following their UK tour dates in February.
Tickets to see electronic indie-dance outfit Foals are now available on GET ME IN! Ticketmaster's ticket market.


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Only hotels in Leola are listed below. Search for cheap and discounted hotel and motel rates in or near Leola, PA for your personal leisure or group travel. We provide the best Leola, Pennsylvania motel and hotel rooms. Browse the Leola area hotels to find the perfect lodging! Please use the provided map of the Leola hotels. Group booking? Search Leola Group Hotel Discounts
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QCS GRAPHICS provides Quality Color Separations to the screen printing industry. QCS is based in Southern California, and is owned and operated by Dan Sauerwald, who has over 30 years experience doing color seps for hundreds of companies, including brands, license companies and printers. We're dedicated to providing exceptional quality and superior customer service, and we understand what printers need to create outstanding apparel prints.
It is common knowledge in our industry that there is one undisputed leader in reporting on the topics, businesses and trends that impact all of us the most, and it is shop-eat-surf.com. Their access to those who make our industry happen is second to none, and we value not only the content of their reporting but the editorial thought on what it all means both in the present as well as the future. If we were asked to give a rating, it would be five out of five stars.- By Craig Levra, CEO, Sport Chalet
As a retailer in the surf industry for the past 21 years, I have had to use multiple sources to stay informed to the news within surf. Since the inception of the Executive Edition of Shop-Eat-Surf.com, I need only one stop. Thanks for providing such a valuable tool to all of us in the industry. Shop-Eat-Surf is a must read for all of our staff at Maui Nix.- By George Karamitos, CEO, Maui Nix
AGENDA: Pre-registration and lodging specials for Vegas show, Aug. 17-19.
SIA: Cooling down NYC with annual Summer Snowdown media event.
Details on Industry Insight.
Billabong just announced it has sold just over 50% of Nixon. It will also close stores and reduce headcount.
The company indicated in another release that it is not pursuing the nonbinding offer to buy the whole company by private equity firm TPG that was the subject of news reports this week.
Here is information from financial documents the company filed. I added the headings for clarity.
On 17 February 2012 the Group announced that it had entered into definitive agreements with Trilantic Capital Partners for the sale of approximately 48.5% of Nixon. The Group will retain 48.5% of Nixon, while Nixon's management will purchase a 3% stake.
The transaction values 100% of Nixon at approximately US$464.0 million, representing a multiple of approximately 9.2 times the last twelve months' EBITDA.
The Group expects to realise net proceeds of approximately US$285.0 million (Net proceeds are approximate and net of all transaction costs and taxes. Net proceeds are pending receipt of final tax opinions and may reduce by up to US$45 million. The Group has sought advice in advance from the relevant tax authorities) as a result of this transaction, all of which will be used to repay existing debt and reduce the limit on the Group's financing facilities provided by its banking syndicate.
The operating results and assets and liabilities of the business will be deconsolidated from the time all conditions required for contractual completion have been satisfied. It is anticipated the transaction will be completed within 90 days, subject to certain anti-trust approval and customary closing conditions. This transaction is expected to result in a significant one-off gain in the Group's income statement in the year ending 30 June 2012, which cannot be calculated at this point in time as the transaction has not been completed.
On 17 February 2012 the Group announced that it is undertaking a review of its retail network with a view to closing loss- making stores and stores performing below expectations. While the review remains work in progress it is expected that the number of store closures will fall somewhere in the range of 100 to 150 stores.
As part of this review, the Group is targeting a range of $20 million to $30 million reduction in rent expense and a resultant increase in EBITDA in the range of $5 million to $10 million for the year ending 30 June 2013. The closures will result in a one-off charge in the Group's income statement in the year ending 30 June 2012, which cannot be calculated at this point in time.
In addition to the above, the Group has also undertaken a review of its cost base and plans to reduce costs by approximately $30 million for the year ending 30 June 2013.
The savings will come from all regions and all areas of the business, including head office overheads; supply chain rationalisation; retail corporate overheads; and streamlining the company's marketing expenditure.
The store closures mentioned above and the cost reduction program will result in full-time and casual job losses. Full-time job losses will be approximately 400 worldwide, including up to 80 in Australia. The company will seek to minimise forced job losses by redeploying staff from closed stores to other Billabong retail stores wherever possible and through natural staff attrition. The fluctuating nature of seasonal retail and the timing of store closures will impact the ultimate number of casual job losses.
Other than those items mentioned above, there has not arisen in the interval between the end of the half-year and the date of this report any item, transaction or event of a material and unusual nature likely, in the opinion of the Directors of the Group, to significantly affect the operations of the Group, the results of those operations, or the state of affairs of the Group, in future financial years.
See Page 2 for official Nixon press release:


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Up With Steve Kornacki 07/05/14
What we learned this Independence Day week
Steve Kornacki's panelists share big things to know this Independence Day weekend. ... more Duration: {{video.duration.momentjs}}
What we learned this Independence Day week
Obama addresses women's rights in Kenya
Sanders tries to make amends with protesters
Supporters are 'ridin' with Biden' in 2016
Did McCain comments hurt Trump in polls?
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Rare Senate session follows Cruz accusation
Trump bans Iowa paper from campaign event
Making sense of the Clinton email scandal
Obama admin. pitches Iran deal to Congress
Will Donald Trump run as an independent?
Is social change too fast for many Americans?
Has Donald Trump finally gone too far?
Black Lives Matter protests hit campaign...
'UP Against the Clock' winner collects prize
Schumer: I'll make up my own mind on nuke...
Schumer on fellow Brooklynite Bernie Sanders
Chuck Schumer on famous relative Amy Schumer
How much is Donald Trump actually worth?
Fmr. Sanford speechwriter on 'bizarre' affair
Retrieving data...
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Retrieving Data...
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Democratic primary increasingly interesting
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All In
Cincinnati officials on officer indictment
Trump calls female lawyer 'disgusting'
Bush: Trump statements on immigrants 'vulgar'
Bill Cosby: The explosive NY Mag story
Cosby's accusers as you've never seen them
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Chicago police shooting investigator fired
Sandra Bland arrest dashcam video released
Trump leads by double digits in new poll
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Democratic primary increasingly interesting
Ignoring Fox News debate game, Kasich surges
Notorious Israeli spy set for parole
NY Times botches Clinton e-mail story
Fox News rules arbitrary with margin of error
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text: Yesterday, I had a banana for lunch. Not a good idea. While a banana might be a perfectly healthy choice for a snack, it's not exactly a well-balanced lunch, and I spent most of the day feeling sluggish and tired, and frankly, uninspired. Can you really trace all that back to a meager lunch? I… [read more]


text: What kind of help do you need? (Example:"Panda AdminSecure", "2093 error") Tweet My Panda Antivirus Pro 2012 license is active but the program informs me that the license has expired and I cannot perform updates Information applies to: Products Panda Antivirus Pro 2012 Operating systems Windows XP (32-bit Edition)Windows Vista (32/64-bit Edition) Windows 7 (32/64-bit Edition)SituationWhen you renew the Panda Antivirus Pro 2012 services, a message may appear warning you that the license has expired, even though you have correctly completed the renewal process.Why does the message appear?This message appears because after renewing the services, the program must contact the Panda server at least once, in order to update the license information.SolutionYou can solve this issue by upgrading your product to the latest Panda 2014. Refer to web article How can I upgrade to Panda 2014?If you do not wish to do so, follow the steps below: Open Panda Antivirus Pro 2012. To do this:Click the Windows Start buttonSelect ProgramsClick Panda Antivirus Pro 2012Click Panda Antivirus Pro 2012In the main window, expand Updates and click License data.Click Refresh data to update your license status.Finally, check the License data section to make sure that the license expiry date has updated correctly.Once the process is complete, the license expired warning will no longer be displayed and the product will update successfully.NOTE: If your license has expired, you do not wish to renew and you do not want this warning to be displayed again, simply uninstall your Panda protection. Help nº- 20131104 70300 EN Help us improve our service by letting us know your opinion. Your suggestions will help to resolve your questions more quickly and effectively. Have you resolved your query with this article? YES NO Thanks for your answer How would you improve this article? Do you want to contact TechSupport?


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Track & Field
Duke Track & Field BIO
Stephanie Skove
Honors: ACC Academic Honor Roll (2012-14)
2013-14: Indoors, competed twice in the weight throw…saw a personal-best mark of 43-5.75 (13.25) in her season opener at the Joe Hilton Invitational (1/18), placing eighth in the process…sent the implement 41-10.00 (12.77) en route to a 10th-place finish at the Dick Taylor Challenge (1/24)…Outdoors, focused primarily on the hammer throw…qualified for the ACC Outdoor Championships (4/17), earning a personal-best mark of 146-11 (44.78) to place 17th overall…mark also ranks fifth on Duke's all-time list…season-best finish of sixth-place came at the Joe Hilton Invitational (4/12)…opened the outdoor season with an eighth-place finish at the Carolina Relays (3/22), posting a mark of 134-2 (40.89)…one week later at the Raleigh Relays recorded a mark of 133-9 (40.76).
2012-13: Indoors, earned a personal-best pole vault mark at the Armory Collegiate, clearing 12-7.5 (3.85) to finish 14th overall…competed once during the outdoor season at the HPU Vertklasse Meeting but was unable to earn a mark.
2011-12: Duke's top pole vault performer during the indoor season...her best mark came at the New Balance Collegiate where she cleared 12-1.5...finished 14th at the ACC Championships with a clearance of 11-10...competed twice during the outdoor season...her best performance of the season came at the Wake Forest Open where she finished fourth with a clearance of 11-11.75...named to the ACC Academic Honor Roll.
Prior to Duke: Four-year letterwinner at Biotechnology...Central Jersey Group 3 record holder in the outdoor pole vault at 12-1...took fifth in the pole vault at the state meet as a senior...Central Jersey Group 2 high jump champion her final year, recording a leap of 5-2...finished sixth in the pole vault at the 2011 Penn Relays...helped lead her outdoor team to the state title as a junior...holds school records in pole vault, high jump and triple jump...also lettered four years in gymnastics...National Honor Society and Spanish National Honor Society member.
Personal: Daughter of Matthew and Cynthia Skove...born Dec. 24, 1992...has two sisters, Christi-Anne and Michelle...father, Matthew, was an All-American on the Oklahoma State University wrestling team (1981-83)...mother, Cynthia, competed in gymnastics at the University of Georgia (1981)...uncle, Luke Skove, was a three-time All-American wrestler at Oklahoma State University (1982-86)...uncle, Jude Skove, was a three-time All-American wrestler and the individual national champion in the 158 weight class at The Ohio State University (1982-86)...uncle, Andrew Skove, was an All-American wrestler at The Ohio State University (1984-88).
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NLZ11025 In Stock
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White: UFC will never buy Bellator, it has no value whatsoever
The current #1 challenger in MMA to the UFC is the Viacom-owned Bellator Fighting Championship. Earlier this year, Bellator founder and CEO Bjorn Rebney was asked by Fight Hub TV's Marcos Villegas whether he would consider selling to the UFC at some point.
"Never in a million years would I sell Bellator MMA to the UFC," said Rebney.
The odds of the UFC some day buying Bellator plummeted further still - at the UFC 168 media day on Sunday, UFC president Dana White said the company has no value.
"There's nothing there," said White to MMAFighting. "If you look at any other company we ended up buying in the past, there was value. There's no value to that company whatsoever."
"If you look at Pride, look at all the contracts we got from Pride, all the guys that came over. Look at Prides library. Amazing library, with some of the most talented fighters of all times. When we bought WFA, we bought it because Rampage had a contract with them. When we bought Strikeforce, we bought their library. Just the fights we had with Nick Diaz alone were worth buying that company."
* I bet UFC buys Bellator by the end of 2014.