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Nov 21 2007
No-Knead Dinner Rolls
Since I've kept you all waiting, I'm not going to do my usual ten-minute monologue waxing rhapsodic on the recipe I'm about to give you. But I will summarize this roll recipe by saying a) they're a cinch to make; b) they're totally tasty; and c) I can't think of a "c". So let's get started, shall we?
The Cast of Characters: Flour, Sugar, Milk, Vegetable Oil, Salt, and Active Dry Yeast. Everyone has this stuff!
Begin with 4 cups of milk.
Pour the milk into a stock pot or dutch oven.
To the milk, add 1 cup of sugar…
And 1 cup of vegetable oil. Stir to combine.
Now, turn the burner on medium to medium-low and "scald" the mixture, which means heat it up just until the point that it would boil.
Before the mixture boils, turn off the heat. (Note: At this point in the game, I have walked away and forgotten about it more times than I care to count. If you come back to the stove and it's boiling, don't freak out. Just turn off the heat and it'll be fine.)
NOW. Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and make it inactive. I don't usually use a thermometer, but if you'd like to, a good temp is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it's hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm.
When you're ready, throw in 4 cups of flour.
Then sprinkle in 2 packages (or 4 1/2 teaspoons) Active Dry Yeast.
Stir together to get the yeast into the warm moistness. (Warm moistness…for some reason that phrase makes me want to take a nap. I can't explain why.)
After the yeast and flour are nicely incorporated, add another 4 cups of flour. The reason I didn't add the 8 cups all together is that I wanted to give the yeast a chance to mingle with the warmth a little more.
Stir together and allow to sit, covered with a tea towel or lid, for an hour. The dough will seem overly sticky. Make sure you don't set it next to a freezing cold window; it's best if it's in a relatively warm environment. Near the stove is fine.
After an hour (or so) the mixture will have poufed up quite a bit. Here's what mine looked like. If yours doesn't look like it's changed much, put it in a warm (but turned-off) oven for 45 minutes or so.
Now, to finish it off, add 1 more cup of flour…
1 heaping (more than level) teaspoon baking powder…
1 scant (less than level) teaspoon baking soda…
And 2 tablespoons salt.
Now stir together until combined. It'll be a little tough to stir, so sometimes I'll knead it around on the countertip a few times just to get the ingredients combined. But remember…with this dough, there's NO NEED TO KNEAD!
When it's all mixed, you can put it in the fridge, covered, for up to two days before using the dough (which means you can go make the dough NOW if you're using it tomorrow.) Or, if you make it the day of, you can just leave it on the counter until you need it. Keep in mind, though, that the dough will continue to rise (though more slowly in the fridge) so you'll have to occasionally punch it down if it overflows. NOTE: If you do refrigerate the dough, be sure to remove it from the fridge an hour or two before you need it.
When you're ready to make the rolls, here's what to do:
Butter 1 or 2 muffin pans, depending on how many rolls you need.
Don't be shy, turkeys! Lay it on as thick as you want.
I like to poke the dough. It's fun and makes me feel kind of funky inside.
To form the rolls, pinch off a walnut-sized piece of dough.
Make like a six-year-old and roll it into a ball.
Repeat, and tuck three balls of dough into each buttered muffin tin.
Continue until the pan is full.
Now, it's very important to give the rolls plenty of room to RISE, as that will make all the difference in the ultimate consistency of the rolls. How quickly they rise depends on many factors: how warm the room is, where the pan is, and whether or not the yeast is in a good mood that day. I always allow myself a good 2 to 3 hours before the meal to allow the rolls to rise, as there's nothing worse than having to bake flat rolls.
This is what the rolls looked like after an hour of rising. The dough had been slightly cold when I formed the balls, so the rising process moved along a little slowly. I decided to speed up the process a little by heating up a long griddle on my stovetop, then turn off the heat and place the muffin pan on top. This provided a little more warmth—just enough to make the yeast jump for joy.
Here they are after another thirty minutes or so. I went ahead and baked them at this point, but they could have risen for another thirty minutes or so. Give 'dem rolls plenty of time, my friends!
Bake at 400 degrees until golden brown, about 20 minutes. Keep your eye on them, though. I'm the biggest roll burner there is and you shouldn't listen to me.
If you think of it ahead of time, you can brush melted butter on the tops of the unbaked rolls. Or, you can brush the tops with eggs whites and sprinkle them with poppyseeds. Or, if you're lazy like me, you can just do this. Or, you can just leave them plain.
Put them into a bread basket and take a big whiff. They're not smooth and perfect and aesthetically flawless, but they're rustic and charming. Oh, and delicious!
Mmmmm. This is my favorite part. See how conveniently the sections open up for you? They're just begging for butter. Listen…you can hear them. "Butter, please. Butter, please. Butter. Butter. Butter."
You'd better go do what they say.
Happy Thanksgiving, everyone!
And for Christmas…PIES will be first on the list, I promise.
Print Options
Dinner Rolls
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 24
- 4 cups Milk
- 1 cup Sugar
- 1 cup Vegetable Oil
- 9 cups Flour
- 2 packages (4 1/2 Tsp.) Active Dry Yeast
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 2 Tablespoons Salt
Preparation Instructions
Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and "scald" the mixture (bring it to just before a boil.) Cool to lukewarm (between 90 and 110 degrees).
Before the mixture boils, turn off the heat. NOW. Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don't usually use a thermometer, but if you'd like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it's hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm.
When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast. After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour. After about an hour it should have almost doubled in size. If it hasn't changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it had risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.
Butter 1 or 2 muffin pans. Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.
Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.
210 Comments
Juliette On Wednesday, December 5 at 3:11 pm
I made these on Thanksgiving day, and they were a huge hit! Someone brought bakery rolls, and many people said they liked mine better! Whoohoo! Too bad I boiled over the milk mixture and spent the next 3 hours trying to scrub it off my father in law's flat top stove…
Tricia On Friday, December 7 at 10:13 pm
Just wanted to say that I've made these twice now because they are soooo delicious! My whole family loves them. I must say that I have not conquered the stickiness problem, despite coating my hands with flour, adding flour to the dough, throwing flour over my shoulder and sniffing it up my nose…ok, maybe not the last two. Anyway, I keep trying for beautiful presentation, but ultimately plop them into muffin tins and though not as pretty, they sure taste good. Thanks PW for all your delicious recipes!
Melanie On Saturday, December 8 at 1:29 am
2 Tablespoons salt? Are they kinda salty?
Jennyfer On Wednesday, December 12 at 12:43 pm
My grandmother used to make these (I don't know if the recipe is the same) and my mom now makes them. I've been meaning to get the family recipe for a long time. Seeing this post prompted me to finall email mom about it. They are to die for. Everyone in my family loved them.
Sleepless In KL On Saturday, December 15 at 9:43 am
Awesome rolls! The dough came out a bit wet (maybe something to do with the humidity of Malaysia) so I added a bit more flour as I rolled up the little balls with the help of my daughter, who enjoyed every icky, messy moment of it… I gave each roll a light brush of beaten egg yolk on top. I made the rolls quite small so I didn't wait for 20 minutes; I just waited for the delicious aroma to signal their readiness. Your 3-sectioned idea is pure genius! The rolls broke apart easily and I generously slathered butter on them. My kids finished off the first tray in less than 5 seconds. Thanks for the recipe
shped On Monday, December 17 at 3:49 pm
Giving these another try…I am having the same problem of the dough being too sticky.
(I thought that I even counted the cups of flour wrong.)So I hope I have better luck this time.
My grandmother always made her Orange Rolls in the three sections.
Love the pictures to go along with the instructions!
Elizabeth On Tuesday, December 18 at 1:01 am
I've never made anything like this before in my life, but it was so easy and fun! I'm suddenly responsible for the bread at Christmas dinner, how did that happen?
I had the stickyness problem, too, that several people have mentioned. I just ended up adding about another half-cup of flour and coated my hands as best I could. They turned out great!
Cherie On Tuesday, December 18 at 8:11 pm
Yummy!!!! My 3 year old and I have spent the afternoon making these yummy rolls. Thank you!
Cammi On Wednesday, December 19 at 4:56 pm
how many rolls does this recipe make?
Elizabeth On Wednesday, December 19 at 5:07 pm
I halved it and it easily made 20.
Sleepless In KL On Wednesday, December 19 at 6:18 pm
I made only half the recipe and made the rolls kid-size and I managed to get 36
Adam On Friday, December 21 at 4:36 pm
I'm also curious, 2 tbspns salt? That seems like a lot… Are they salty?
Char On Tuesday, December 25 at 5:03 pm
These rolls are awesome! I made them for our Christmas dinner today and they wre a hit. Thanks so much!
Nette On Tuesday, December 25 at 9:21 pm
I made these today for Christmas, and they are wonderful! Your comment towards the beginning that the dough would be "overly sticky" before putting on the tea towel really saved me. I was concerned until I read that again, but they came out perfectly. Thank you!
elizabeth On Wednesday, December 26 at 4:18 am
I made for Christmas too, and had them in the frig an extra day – set out to *warm* up a bit – put a bit of flour on my hands to begin working with the dough. When served – My 11yo announced "These rolls are the best bread I have ever eaten!"
A winner – THANK YOU, Ree! I have made bread before, but never yeast rolls – and I am SO glad I did this. Your instructions/pics made it seem possible
and it WAS! (I halved the recipe and they were perfect!)
cookie On Wednesday, December 26 at 10:10 am
I fondly remembered making "cloverleaf rolls" when I was a girl in my 4-H club.
Searching for a recipe I came across your site and the picture of Annie Oakley sealed my allegiance (she was a childhood idol of mine). Rolls were a hit at Christmas dinner (my hostess put her store bought rolls in the freezer) I do have dough left over (it makes a lot!) so I will be looking for a way to use it. Thanks PW
Lynne Lindsay On Sunday, December 30 at 8:37 pm
I tweeked this with garlic salt and added Italian seasoning. I used this for our potluck when we had an Italian theme. IT was really good.
GR On Monday, December 31 at 10:51 am
Regarding the 2 T. of salt – I did find the rolls a bit salty BUT I got so many compliments on them – so who am I to mess with Ree's success.
Does the salt have to go in at the end? It's not easy getting it well distributed.
I'm making them again today – for New Year's Eve. Thanks PW!
Minna On Monday, December 31 at 12:28 pm
I tried making these today on New Year's Eve and they were delicious! Thanks for the recipe!
shelley On Tuesday, January 1 at 5:26 pm
Can I make BREAD this way????
Sheri On Tuesday, January 1 at 7:08 pm
I made these today. They were rising great and were *almost* ready to bake. When I checked them again about 30 minutes later, they were completely deflated!!! WTH happened?
So bummed out. These looked great and would have been awesome with the soup I made today. I guess it's Bisquick biscuits tonight.
Amy On Wednesday, January 2 at 2:08 pm
I made these rolls a couple of weeks ago and they were perfect. This is an awesome recipe for beginners. I'm making it right now so I can make big rolls for my husbands melt in your mouth smoked pulled pork sandwiches and I plan on using it to make cinnamon rolls in the future. Thanks for posting this recipe.
Laura @ Laura Williams' Musings On Saturday, January 5 at 6:42 pm
Do you have just the recipe all together so we can print it withou the photos?
Elizabeth On Monday, January 14 at 9:38 pm
This is similar to how I make my dinner rolls! My recipe comes from the Betty Crocker website, and it's called "Double Quick Dinner Rolls". My family is always so happy when I make them!
Christine On Sunday, March 9 at 10:03 am
The pics are incredible! These rolls are going to be a big hit!
Cindy On Saturday, April 12 at 11:52 am
Generally, you have the recipe all written out at the end, or under your printable recipes. I don't see it here so I can print it off. Am I blind, is it there and I am just missing it?
jennye On Saturday, April 12 at 2:19 pm
This is nearly exactly how I make my rolls, right down to the cloverleafs! that's the best way to make 'em!
Angelia On Thursday, April 17 at 6:37 pm
OMG, these rolls are amazing. I just discovered your site yesterday but I had to try these. My 9-year-old daughter said it's like heaven in your mouth. I don't even care about the rest of the food I made for dinner. I'm going to just eat the rolls!
Anonymous On Wednesday, April 23 at 2:23 am
This is so Williams Sonoma… Do you have the cookbook?!
Marilyn On Thursday, May 22 at 7:41 am
So happy to have found this site and soon hope to try your dinner rolls! So happy they don't have to be kneaded. That's the part I dislike the most!
Ernie Perez On Sunday, June 8 at 9:20 pm
Up till now I'm having fun just reading your recipes and wondering if you would like to on the Obama ticket as V.P.
I certainly would vote for you.
Kelly On Sunday, June 15 at 3:38 pm
Another great recipe! I thought it was the same as the cinnamon roll recipe and I am so glad I double checked – there is a small significant difference. :>)
My family can't believe I'm making homemade yeast rolls!
PS They loved the cinnamon rolls.
Kelly On Sunday, June 29 at 7:10 pm
This is another wonderful recipe! I played with leftover dough and came up with a great bread for a spaghetti/pasta dish.
I flattened the dough, spread it with butter, took a pizza cutter and scored the dough – not all the way through and then sprinkled it with minced onions and parmesan cheese.
snobound On Friday, July 18 at 7:59 am
I love this recipe! It's super simple, makes a TON of rolls and they taste perfect – slightly sweet, buttery, and delicious. They were so good my B-I-L couldn't get enough of them! Even though this makes a huge batch, next time I make it, I'm going to take a whole day, double the recipe and make a ton of different baked goods to keep in my freezer to use in a pinch.
reika On Wednesday, August 13 at 7:50 am
Wow! This is like the easiest bread recipe I've ever found! Others I found quite challenging, what with all the unfamiliar techniques (I'm only learning to cook), and equipments that I don't have. This recipe definitely erases my thinking that baking bread requires such an advanced baking skill. Thanks Ree! Love your recipes, it's very easy to follow the step by step photos for a beginner like me
Sophia On Sunday, August 17 at 12:36 pm
Trisha On Tuesday, September 2 at 5:14 pm
Ohh thank you, thank you for the great recipe. I'm wondering can these be frozen? that is the unbaked dough?
MM favorite sandwiches were great! Now they are a favorite of ours, thanks for sharing.
I gotta say, I really enjoy your writing style. What a great gift to pass onto your punks, and really, math shmath. We got calculators, computers and nifty fellows with pocket protectors and bow ties for such things.
I really enjoy your sight, probably a bit to much – it seems to make hours pass by very quickly!!
Kjirsten On Saturday, September 13 at 8:59 pm
I cannot wait to try these!
If anyone reading this, Ree or other faithful P-Dub followers has any tips for those of us at High Altitude, I'd love to hear them. I'm in Denver, so 5280, baby!
L Baldwyn On Wednesday, September 24 at 10:47 pm
For those of you that are having trouble with the dough sticking to your hands, all you have to do is keep your hands well greased with lard or butter. I use lard but that is because my Grandma did.
Ashley On Saturday, September 27 at 1:14 pm
WOW!!!!!!!!!These Look GREAT!!!!!!!!!!!!!!
You have the BEST stuff!!!!
Vicki Madden On Monday, September 29 at 11:10 am
Ree, Made these and loved them as did everyone else, but I got tired of making the little balls so decided to make a loaf of the remaining dough…guess what it is super fabulous…wonderful for breakfast toasted…. So for the last week, I have been making this as bread in loaf form….try it! It makes 3 loaves and you bake them about 28 min. They come out brown and beautiful and with butter and honey absolutely delicious. Just wondering if you ever tried this also?? So easy, I make bread now 3-4 times a week, however will probably have to stop soon as we don't have the money to expand the doorways!!
Jes On Tuesday, October 14 at 3:07 pm
I am allergic to milk, so there are many of your recipes that I cannot have, no matter how delicious they look. These, however, didn't look like they'd be too tough to alter, so I tried it. And they were amazing! I used unflavoured soy milk (Silk brand) instead of the milk, and coconut oil in place of cooking oil (because I prefer coconut oil) and I added a tablespoon of vanilla just for kicks. I think I'll make another batch today and do like a previous commenter suggested and just turn it into bread. Yum!
Anna On Tuesday, November 11 at 10:31 am
Just made these… made the dough last night, shaped & proofed in the oven with a casserole of boiling water for a half hour, then baked 9 and put the rest in the freezer… 1-2 hrs until firm, then put them in a freezer bag. I use a silicone muffin pan so I can just invert the little cups to pop them out.
Oh, and I totally 'over caramelized' the ones I baked. But they're still amaaaazing.
Ruth Ann in East Texas On Friday, November 14 at 2:19 pm
I am going to try these; I make homemade rolls every year during the holidays; except i roll them out like biscuits and cut them with a biscuit cutter; dab half with melted butter and fold and pinch. I am curious about why you add the baking powder and baking soda later??? and not when you are mixing it all together when it's sticky. These look WONDERFUL!
Ruth Ann in East Texas On Friday, November 14 at 2:20 pm
PS…you don't have to knead mine either; just punch em down twice; then roll em out on a floured board to cut!!!
Libby On Friday, November 14 at 3:16 pm
Oh Pioneer Woman – I just love, love, love, the printable recipes! Thank you, thank you, thank you!
Lillie On Saturday, November 15 at 2:33 pm
Ree,That is the same recipe that my mother in law use to make.She called them "Angel Biscuits".I guess because they were so light and fluffy and fit for an angel! LOL I use to make them every holiday and special occasion and even for not so special occasions..So easy and soooo good.I have even used the dough for cinnamon rolls.
korinthe On Sunday, November 23 at 8:33 pm
The dough sure is yummy (they're rising in the pan now), but you might warn people — this makes a hell of a lot more than 24 rolls! I also found them very sticky, even adding 1-2 CUPS of flour (not Tbsp), and buttered my hands to roll the balls.
Bet the stirring goes quickly when you have a KitchenAid mixer any chance of another raffle???
Thanks for the recipe — my hubby keeps walking through the kitchen saying "are you sure these will keep till Thursday?" I think he means, will they LAST till Thursday!
Kristine On Sunday, November 23 at 8:54 pm
These rolls are awesome!!!! I tested out a half batch of it to make sure I could make it just perfectly for Thanksgiving. Just a half recipe made nearly 24 rolls. And it looks like my cooking time is more around 12 minutes. They were so yummy, my husband couldn't stop popping them in his mouth one after another… and my dog couldn't keep from countersurfing.
Lisa On Monday, November 24 at 10:17 am
These rock! I made them yesterday and had to squirrel away a bunch in the freezer because my family can't stop eating them. Mine were ready to come out of the oven after 15 minute; had I actually been paying attention, I'm guessing 12 minutes or so would have been fine.
Thanks Ree! Happy Turkey Day!
Jenn B On Monday, November 24 at 10:40 am
i just stumbled on this via google looking for a 'no knead dinner roll' recipe for thursday, this looks perfect! i have also gotten sucked into the vortex after reading your 'about me' page & have added you to reader. i don't have time for this woman!
Melanie On Monday, November 24 at 5:46 pm
REE! MY Domestic Goddess Recipe Creator!
I just finished making these..testing for thanksgiving. What a hit..and they were easy..even better.
Thanks for sharing!
marilyn On Tuesday, November 25 at 5:34 pm
I did it!!! I really did it!!
Awesome recipe! Thank You!
Mariejkt On Tuesday, November 25 at 11:03 pm
Uhh The printable version seems likes its missing a step. Like the rising before you turn them into rolls.
Mariejkt On Tuesday, November 25 at 11:03 pm
Sorry I forgot to say no offence. And maybe I just missed it.
Robyn On Wednesday, November 26 at 7:18 pm
These rolls are to die for! Thanks for saving us from store bought rolls on Thanksgiving =)
I hope your holiday is a good one with tons of love.
becky On Thursday, November 27 at 11:05 pm
I made these today and they were fabulous. So tasty. The family LOVED them. Huge hit. Thanks so much, Ree.
Tammy On Friday, November 28 at 12:15 am
We had these rolls today and they were a hit! We actually ended up making another whole batch this afternoon to eat with our other leftovers. LOVE them—thanks for the recipe!
Ellen On Friday, November 28 at 7:59 pm
These came out really nice and light, I'm guessing because of the combo of yeast AND baking powder. I baked them in a convection oven, a first for me. The tops were fantastic, the insides were good…the bottoms were still barely cooked. Is this a convection issue do you think? I did twelve in muffin tins, as you illustrated, and another 24 as Parker House rolls baked on cookie sheets.
Michelle On Saturday, November 29 at 11:03 am
This is the first yeast roll I have ever made — and they turned out fantastic!!
Marian On Monday, December 1 at 11:23 am
Your rolls were my first homemade bread, and everyone was super impressed with them at Thanksgiving dinner. I had more dough than muffin tins, so we made 36 rolls and a challah-style braid–it was my stepmother's idea (she's a home ec teacher). We devoured the entire braid with butter and pomegranate jelly, and it was crazy delicious.
Karen On Friday, December 5 at 10:43 am
I made these rolls for Thanksgiving this year. The recipe made a lot of dough. I made 24 rolls and all but two were eaten at dinner. I froze the rest of the dough. Defrosted and baked yesterday and they were just as good as the first batch. This will definately be my 'go to' roll recipe from now on. Everyone absolutely loved them!
Karen On Friday, December 5 at 10:45 am
One other thing. I didn't use oil when I made them. I used butter. I mean this is a PW recipe afterall
Lisa C On Saturday, December 13 at 5:27 pm
Do you do pecan things? I want to put pecans in your cinnamon rolls. Will there be a pecan pie for Christmas?
I put the pie crust in a jelly roll pan, I use the regular southern pecan pie filling with lots of pecans poured into the crust and bake. Cut into your favorite size and shape. These stack nicely on a plate to deliver for holiday fare and get a rave reviews. Pop a bite size piece and there is no guilt about eating a "piece" of pie…
Then there is coconut. . . . do you do coconut things?
MMMMMmmmmmmm–good. Yours and smittenkitchen are the only food sites I go to anymore….. why bother when you have it all….. and your other stuff is fabu as well. Thanks, Lisa C
Extinah On Sunday, December 14 at 3:14 pm
I just made these! yummy!
took less than 20 minutes though maybe 16?
kentvee On Saturday, December 20 at 12:13 am
Thank you, Thank you, Thank you! Your human approach is great! Your step by step procedure with pics on each step is such a tool! No excuses for anyone now who says they can't make homemade rolls! Honestly!
Thank you, Thank you, Thank you!!!
Carly On Wednesday, December 24 at 8:46 am
I baked these for Thanksgiving dinner and they were AMAZING!!!!!!!
jill On Friday, December 26 at 12:37 am
I'm so excited to say I made my first ever homemade rolls! Thanks for the big help!
They were loved!
Rosann On Sunday, December 28 at 3:58 pm
I made these and my family freaking loved them. Thank you for the recipe! You can see some photos here:
Jessica On Tuesday, December 30 at 9:24 am
I made these for Thanksgiving and they were delicious. Thank you, Ree!
Anonymous On Saturday, January 3 at 7:21 pm
Jules On Friday, January 23 at 4:33 pm
I made these last week and they were SCRUMPTIOUS. Thanks!
CCG On Saturday, January 31 at 1:00 am
Pioneer Woman, you're a genius! These were my first dinner rolls ever and my first bread without a bread machine. These are so good. I even used 4 cups of wheat bread flour (I meant to buy white), and 5 cups all-purpose flour. Also, because I didn't want to use up the milk too quickly, I used about 2 cups of milk and 2 cups of water. I also used olive oil and canola oil. And I had forgotten to add the salt, so I kneaded some of the salt in (for fear of over-salting since I was distracted and missed my cue). The rolls were still amazing. These are like foolproof rolls. Even with mistakes and/or a few changes, they come out looking and tasting wonderful.
Amiyrah On Tuesday, February 3 at 10:21 pm
You rolls may say butter, but mine say "Parkay"…..
Great recipe! I think I already posted on this recipe, but I had to again. Did you know that you could turn these into mini sticky buns? Mix brown sugar and butter in your mixer, mix in nuts(walnuts are yum) and put a dollop of it in each muffin tin. Cover with the dough, let rise for about 30 minutes and then bake for 20 minutes or until golden brown on top. Turn out onto a cookie sheet and serve to grateful Hubbs and punks.
Mrs. Garten(you know? Ina?) did something similar with puff pastry recently.
Good yarns On Thursday, February 5 at 11:07 am
I made these last week, Ree. You are turning me into a baker! I always said I didn't bake, but these rolls were perfect. We'll be making them often for our hungry crowd. I have been making your recipes for about a year or so, first one then slowly doing more and more. You really rock.
The Good Husband On Friday, February 6 at 8:45 am
I'm a man whose culinary skills are on the rudimentary side of things. My wife and I have a group of friends who host dinner gatherings every Thursday and we all bring something. Since I lost my job recently, I was assigned the task of making two sides and, after hearing my wife dote on PW so much, I decided to sneak around and see what you offered. I found these rolls.
My wife came home during the initial dough rising and her jaw hit the floor. "You're baking? Bread?! FROM SCRATCH!!?!" My wife loves to cook and bake, but has yet to make bread from scratch (without the aid of a bread machine).
When all was said and done, they were the hit at our dinner. They are WONDERFUL! I put the butter on before baking (be careful, as they will brown faster) AND right when they got out of the oven (too much butter? Never!)
Now I"ll have to take more secret trips to your site and surprise her on Valentine's Day and anniversary's. THANKS!
PS – For the sticky dough problem, I threw it in the freezer for about 20 minutes (after 10, I stirred it all up) and then flour'd my hands after every ball. Grab a piece then immediately started rolling it before it could stick. Worked like a charm, until I'd forget to flour my hands again. Hope that helps others.
Christina On Thursday, March 5 at 4:39 pm
Tried these the other day with your brisket and double baked potatoes recipe. I cheated and used my bread machine to do all the work. These are by far the easiest to make and I love how they pull apart! Very tasty! Thanks for sharing!!!
Melissa On Monday, March 23 at 1:44 am
Thank you so much for this wonderful recipe! I made this last night and was able to come up with 24 rolls for just half of the recipe =D My mom and I loved it!
Steph On Tuesday, April 7 at 7:00 am
*munch munch munch* Thanks for this recipe Ree! I'm a beginner baker – Just tried it, and it came out perfect! *still munching*
Erin On Sunday, May 3 at 12:01 pm
So I tried making these yesterday, everything was going well, I had 24 rolls and a half-batch of cinnamon buns. The cinnamon buns turned out fine in the time they were supposed to. The buns set off the smoke detector in less than ten minutes! I don't know what happened, but I might try them again–just a half recipe, and a few at a time–to see what I can do.
georgiapeach On Tuesday, May 5 at 2:06 pm
I cut the recipe in half..I have aprox 24 rolls.. I have them on the counter rising now, to go with the pot roast recipe you've posted! I'm excited, my house smells so yummy!!! I did put it in the oven last night on 200 Degree's,I'm fixin to add the potatoes now, so they have plenty of time…
This roll recipe is easy to do!
Amanda On Monday, May 18 at 12:34 pm
These make so many rolls! I even cut the recipe in half when I tried and it and still had four dozen. These were really good though – I made them using half wheat and half white flour and they're reminiscent of the store bought rolls my parents always make during holidays, but way better.
jeff On Thursday, June 4 at 1:56 pm
Wow!I cant wait to try it.
Destiny On Thursday, June 4 at 4:39 pm
I am in the process of making these right now (waiting for the milk to cool) and I am making Hot Crash Potatoes to go with Fried Chicken and spinach/tomato salad. Thanks for the recipes!!
Sue Ackerman On Monday, June 22 at 1:14 pm
2 comments…and as I didn't read any before this I might be repeating an earlier thought but…
1)…mix the initial 4 c. flour with the yeast to avoid yeast colored lumps in the finished rolls (not actually my tip – my daughter has tried this both ways)
2)…my rolls love to rise in my cold oven with just the oven light for warmth…perfect temperature…
Trying this for first time – to them I look forward!
Lady J On Tuesday, July 28 at 5:21 am
It's a little late for #100s hubby's b'day…but for next year: Sour Cream Pound Cake (from scratch natch!) serve plain or top with fruit- we like strawberries or blueberries, fresh or frozen either one but you can use any fruit or topping you/he like (even a warm fruit compote type of thing or brandy sauce) and cool whip or whipped cream if you like. Cheesecake is another tasty favorite. No frosting or chocolate involved! Or try a cake w/ a broiled topping (butter, brown sugar, pecans w/wo coconut). Yumo! I've made myself hungry and I'm fasting sugar….boo hoo!
Sue On Sunday, October 4 at 7:45 pm
Hi Ree,
I have been making a refrigerator yeast roll recipe similar to yours for 54 years. My recipe uses one cup of shortening, one tablespoon of salt, two teaspoons of baking powder and one teaspoon of baking soda. I roll mine as for jelly roll and spread with melted butter before rolling them up and slicing. Brush the tops with melted butter before they rise. The recipe was in a Westinghouse cook book I received as a wedding gift.
Andrea from AR On Friday, November 13 at 3:36 pm
I think the printable preparation instructions need to be edited. It says to "scald", but to be at 90 to 110 degrees/lukewarm which is not possible to do both. Also, it never says when to add the second 4 cups of flour. I threw out the first batch because I followed the printable instructions. I'm working on my second batch following the instructions with the pictures now. I'm hoping these turn out great so I can take them to my family's Thanksgiving dinner this year.
Barbara On Thursday, November 19 at 5:02 pm
You make me happy – and these rolls maded me slather – that's right I said slather – them with butter and my home made freezer jam – I listened to the buns – call me the Bun whisperer
Dani On Saturday, November 21 at 10:49 am
Goodness! These sound delicious and as much as I'd love to eat an entire bakery full of these I think I'll only make a half batch . . . Thanksgiving will involve just me and my husband.
Gracia Fraile Donet On Monday, November 23 at 9:36 am
Made them and baked only what I thought would be a couple portions. (I kept the remaining dough in the fridge for tomorrow). Well, they rised A LOT and… I must say, there's something very wrong with this recipe. There were NONE left when my boyfriend came back from work. It sure can't be my fault… right? They just disappeared… right?
megan On Monday, November 23 at 9:57 am
Guess what I'm making for Thanksgining?
Laurie On Monday, November 23 at 11:47 pm
deb On Wednesday, November 25 at 12:37 pm
Well I'm trying to make these right now, but the mix is too wet! I measured everything twice, and so far after 11 cups of flour total there is no way I could roll the dough, more like plop it, almost pour it…
I'm no newbie to yeast breads, I make them weekly.
jill stone On Thursday, November 26 at 12:34 pm
Making these right now! Can't wait, it's my first time making "real" rolls!
Gerardina On Thursday, November 26 at 6:44 pm
Thank you for this recipe. I made these today for the Thanksgiving dinner (just my husband and I) , this is the first time I make bread from scratch and I love it!! (Phillsbury, bye bye) I can't describe how proud I feel of myself because I did these rolls LOL. Thank you for that Mrs. Ree. These are delicious, top of the line. This my new favorite recipe from you. Happy Thanksgiving.
MIss Sue On Thursday, November 26 at 7:41 pm
Yikes! These turned out great, but I made 3 dozen and still have dough in the fridge. Good thing though, as there are only 4 left from dinner!
Cailin On Friday, November 27 at 1:03 am
Thank you Thank you Thank you! I made these in Australia for Thanksgiving for some friends who are expats… and they were DIVINE! Especially dipped in Turkey Gravy… Your Turkey recipe by the way! THANK YOU!
BritnieAnn On Friday, November 27 at 10:53 am
I made these for Thanksgiving and they were awesome. I even had my sis in law tell me they were the best rolls she had EVER HAD. Thank you!!! And I didn't even have time to let them rise a second time! You came through again PW!!
Kris On Friday, November 27 at 12:50 pm
Hi! Love, love, love your site and your recipes. You always put a smile on my face.
I tried the dinner rolls yesterday. I don't know what I did, but they never rose. Baked 'em anyway, and had nice pretzel-like rolls. I think we'll serve them up with a little mustard today!


text:
A process for generating high resolution conductive patterns on an insulating substrate. A photosensitive resin coating applied to the surface of a substrate is exposed to a suitable light source through a mask. The unexposed portion of the coating defines the desired conductive pattern which is then coated with a low temperature melting glass powder. The substrate is fired to sinter the glass pattern and fuse it to the substrate. The substrate is then coated with a slurry of fine metal particles suspended in a volatilizable carrier. The substrate is again fired to sinter the metal into a united mass and causing it to fuse only with the low temperature melting glass pattern. The unadhered portions of the metal coating are removed by a washing operation. An exclusively metallic layer is thereby formed on a high resolution glass pattern intermediate layer supported by the substrate.
1. A process for generating a high resolution conductive pattern on an insulating substrate comprising the steps of:
providing a photosensitive resin;
applying said resin to at least one surface of said substrate for providing a coating thereon;
providing a mask containing the image of a desired conductive pattern and a suitable light source for exposing said coating;
exposing said coating to said light source through said mask producing an unexposed pattern in said coating;
providing a low temperature melting solder glass powder;
rubbing said glass powder over said coating, said powder adhering only to the unexposed pattern in said coating;
firing said substrate at a temperature below the softening temperature of said substrate but sufficiently high to sinter said glass powder to produce a sintered glass pattern on said substrate and burn off said coating;
providing a slurry comprising conductive metallic particles in a volatilizable carrier;
applying said slurry to the entire surface of said substrate containing said sintered glass pattern;
firing said substrate and slurry at a temperature below the softening temperature of said substrate to sinter said conductive metallic particles, soften said sintered glass pattern and causing said metallic particles to adhere only to said sintered glass pattern; and
removing the conductive metallic particles not adhering to said sintered glass pattern.
2. The process defined in claim 1 wherein said conductive metallic particles are aluminum.
3. The process defined in claim 1 wherein said conductive metallic particles comprise a mixture consisting of aluminum particles in the range of from 90-80% and silicon particles in the range of from 10-20%.
4. The process defined in claim 1 wherein said conductive metallic particles comprise a mixture consisting of aluminum particles in the range of from 90-87% and silicon particles in the range of from 10-13%.
5. The process defined in claim 1 wherein said conductive particles comprise an alloy consisting of aluminum in the range of from 90-80% and silicon in the range of from 10-20%.
6. The process defined in claim 1 wherein said conductive particles comprise an alloy consisting of aluminum in the range of from 90-87% and silicon in the range of from 10-13%.
This invention relates to a process for forming high resolution conducting patterns on an insulating substrate.
In the manufacture of certain electronic devices, it is necessary to provide a large number of circuit paths within a severely limited substrate area. This problem is encountered, for example, in making alphanumeric displays of the gas discharge type. In their most common form, displays of this type exhibit one or more lines of characters which may form words, or display other desired information. Each character is formed by a dot matrix array. During operation, the array is selectively energized so that the dots form the desired character.
Typically each dot matrix array comprises a matrix of thirty-five dots. A display may have forty or more such arrays, and the corresponding dots of each array are interconnected by a circuit path called an "address line." Thus, in addition to the requirements of other constituents of the display (there are, for example, forty anode electrodes), no less than thirty-five address lines are required for the dot elements. These lines must be grouped in an extremely crowded arrangement as dictated by the space constraints associated with a commercially acceptable display.
As in the case of certain other electronic circuits, it is essential that the address lines in a gas discharge display be highly conductive. In addition, the lines must be physically well defined to enable both the line width and the spacing between lines to be minimized. By so doing, a higher level of circuit density can be achieved, thereby accommodating a large number of address lines within a limited substrate area.
Commercial producers of thick film circuitry rely almost without exception upon screen printing for forming circuit paths on insulating substrates. It is because screen printing is efficient, easy to automate and therefore economical, that it has been almost universally adopted. Screen printing, however, cannot be reliably employed to produce line widths and line spacing smaller than 0.005 inches, as this is the practical limit of its resolution.
As a way of increasing the finite number of circuit paths that could be carried by a given area of a substrate, manufacturers have resorted to using multi-layer thick film structures. In such a structure, the circuit paths of a lower layer are isolated from the circuit paths of a higher layer by an intermediate dielectric layer. Since the fabrication of multi-layer structures entails multiple screening and firing operations, the manufacturing cost is for some applications considered prohibitive.
As to the use of other less traditional thick film metallization systems in critical applications such as have been described, none have been found to be capable of providing the desired line resolution at moderate cost. In some systems, high pattern resolution is achieved by the use of complex etching processes, which tend to be costly. In other systems, either the firing temperatures used are above the softening temperature of a glass substrate and therefore unsuitable, or the metallization used is a precious metal, rather than a base metal and therefore costly.
Thin film systems employing sputter or vapor deposition of circuit paths are likewise unsuited for applications such as the one considered here. These systems are comparatively inefficient, in that they are batch, rather than continuous fabrication processes. The thin film systems have the additional disadvantage of being capital intensive. That is to say, the implementation of such a system entails considerably greater equipment expense than the other systems which have been discussed.
It will be apparent, therefore, that there is a need for an economical process to form conductive patterns on glass substrates in accordance with the requirements which have been herein set forth. The present invention fulfills the need for an improvement in the metallization art by providing an economical process by which high resolution circuit patterns can be formed on substrates with the use of relatively low firing temperatures.
The present invention provides a process for generating high resolution conductive patterns on an insulating substrate. In the practice of the invention, a substrate is coated with a photosensitive resin and then exposed to a suitable light source through a mask. The mask contains the image of a desired conductive pattern so that exposure of the coating through the mask produces a corresponding unexposed pattern in the coating.
A low temperature melting glass powder is then rubbed over the coating. The glass powder adheres only to the unexposed pattern in the coating. The substrate is then fired at a temperature which is below the softening temperature of the substrate, but which is sufficiently high to sinter the glass powder. This firing produces a sintered glass pattern on the substrate and burns off the exposed coating.
A slurry is applied to the surface of the substrate containing the sintered glass pattern. The slurry comprises finely divided conductive metallic particles in a volatilizable carrier. The substrate and slurry are fired to sinter the conductive metallic particles, soften the sintered glass pattern and cause the metallic particles to adhere only to the sintered glass pattern. After firing, the substrate is washed to remove the conductive metallic particles not adhering to the sintered glass pattern.
FIG. 1 is a partial plan view of a display device having a conductive pattern embodying the invention.
FIGS. 2-9, inclusive, are enlarged schematic cross-sectional views of a substrate and the various stages in the generation of a conductive pattern in accordance with the preferred practice of the invention.
In FIG. 1, there is shown one of the many possible circuit applications in which the process of the present invention may be advantageously employed. In the example illustrated, a portion of a display device 3 is shown and has a substrate 2, a plurality of dot matrices 10 and a plurality of address line conductors 4. Each matrix 10 is composed of an array of dot elements 6 which are covered by a dielectric layer 12 having a like pattern of apertures 8 through which the dot elements are exposed. The arrangement of the matrix circuitry is such that corresponding dot elements 6 of each matrix are interconnected by address line conductors 4. Each address line 4 is connected at a point (not shown) underneath the dielectric coating 12 to an edge terminal 14.
Practical size constraints applying to the display device 3 severely limit the size of the area that can be occupied by address line conductors 4. The conductors, therefore, are constructed to have a line width and line spacing of approximately 0.002 inches, respectively. To employ line widths and spacings of this order necessarily requires a high order of line definition to assure circuit continuity and avoid short circuits between adjacent lines. The process for forming such conductor lines in accordance with the present invention will now be described.
Referring now to FIG. 2, the substrate 2 is a soda-lime glass plate which has been coated with a suitable positive-acting photosensitive resin 16. Preferably, the resin is of a type which hardens upon exposure to UV (ultraviolet) radiation. One such resin is manufactured by Ferro Corporation and sold under the trade name of MID-FILM.
Referring now to FIG. 3, a mask 18 is positioned over the coating 16 and exposed to a suitable light source. The mask 18 has clear areas 20 through which light rays 21 are able to pass to reach the coating 16. The mask 18 also contains opaque areas 22 configured according to the desired conductor pattern, and through which the light rays 21 cannot pass. Currently, the most practical method for producing the mask 18 is by a conventional photoreduction process to produce a mask in the form of a positive plate or transparency, although the production of masks by other methods such as by laser scribing may also be possible.
Referring now to FIG. 4, the substrate 2 and the coating 16 are shown with a mask 18 removed after the exposure to the light source. The exposed portions 26 of the coating 16 have polymerized or otherwise become hardened by the exposure. The unexposed portions 24 of the coating 16 are unchanged, and they retain the original soft consistency of the unhardened coating.
Referring now to FIG. 5, the next step of the process is to lightly rub powdered glass 28 over the surface of the coating 16. The powdered glass does not adhere to the exposed portions 26 which have a hard surface, but rather, the glass adheres to the unexposed portions 24 which remain in their original soft state.
The powdered glass 28 is a low temperature melting glass belonging to the class of glasses generally designated as "solder glasses." Solder glasses typically have a high lead content which enables flow to occur at a lower temperature than in other glasses. Numerous glasses of this type are available commercially, in a wide range of melting temperatures. In selecting a glass suitable for use in the present process, it is only necessary to ascertain that the sintering temperature of the glass is comfortably below the softening temperature of the substrate upon which it is to be applied; and that the melting temperature of the glass is higher than the sintering temperature of the metallization that is to be employed. The solder glass is prepared for use by grinding it into a powder fine enough to pass through a 400 mesh screen. The grinding may be suitably accomplished by the use of a ball mill.
With reference now to FIG. 6, the next step following the application of the powdered glass 28 to the unexposed portions 24 of the coating 16 is to fire the substrate 2. As has been stated, this firing is carried out at a temperature below the softening temperature of the substrate but yet high enough to sinter the powdered glass 28. (As used herein, the term "sinter" is defined as to coalesce into a single mass under the influence of heat, without actually liquefying.) During the course of the firing, the resin coating 16 is burned off, and the powdered glass 28 unites into a single mass of sintered solder glass 30, and fuses to the surface of substrate 2.
Referring now to FIG. 7, a metallizing slurry 32 has been deposited over the sintered glass 30. The metallizing slurry 32 comprises finely divided metal particles of about 5μ (micrometer) particle size suspended in an inert volatilizable carrier. The carrier may be almost any liquid capable of suspending the metal and being evaporated afterward, such as isopropyl alcohol. Ideally, the carrier may be selected upon the basis of specific gravity, viscosity, drying rate and other considerations depending upon the specific mode of application to the solder glass 30. For example, it may be desired to deposit the slurry 32 on the substrate 2 by spraying. In such a case, different rheology characteristics would be desired than for application by screen printing.
In FIG. 7, the slurry 32 is shown covering the entire upper surface of substrate 2. While it might be thought advantageous to screen print the slurry only on top of the sintered glass pattern 30, it should be noted that the resolution capability of the process is such that the fineness of the pattern may far exceed the resolution of the screen printing process. Thus, in the case of a very fine pattern, it would be impossible to screen print only over the pattern. A possible alternative to screen printing or spraying the slurry over the entire pattern surface might be to dip coat the substrate. However, this would likely prove to be less efficient than either of the former processes.
In the case where the substrate is soda-lime glass, the metal particles may be either a mixture or alloy consisting of aluminum in the range of about 98-70% and silicon in the range of about 2-30%, and preferably within the range of from 90-87% aluminum and 10-13% silicon. This two-metal metallizing system has the advantage of sintering at temperatures in the range from about 580� to about 620� C. in air.
In cases where the substrate is capable of withstanding higher temperatures, the metal part of the slurry 32 may consist entirely of aluminum. The aluminum may be sintered by firing at a temperature of about 610�-650� C. in air.
Referring now to FIG. 8, the substrate 2 is shown after firing. As shown, the firing has transformed the slurry into a sintered metallic residue 34 which is fused to the surface of the solder glass pattern 30. During firing, the carrier of the slurry is volatilized, and the metal powder becomes unified as a coating of sintered metal 34. As the selected firing temperature is lower than the softening temperature of the substrate, there is no strong adhesion between the metal and the substrate. The firing temperature, however, is selected to be above the softening temperature of the solder glass pattern 30 with the result that the sintered metal 34 fuses with the surface of the solder glass 30. The substrate is then washed or brushed to remove the sintered metal 34 which is not adhered to the solder glass pattern 30.
The finished conductor pattern is shown in FIG. 9, wherein the substrate 2 supports a solder glass pattern 30 having a highly conductive sintered metal surface 34. If desired, the substrate may be subjected to a post-firing to further develop the grain structure of the metallization. Such additional development will increase the conductivity of the metallization. Thus, by the process which has been described, extremely fine line closely packed circuits can be fabricated. Unlike screen printing, the present process produces lines having a width and spacing therebetween of less than 0.005 inches without difficulty. The resolving limit of the present process has not yet been ascertained; however, it has been found that the process is capable of reliably producing lines of 0.002 inches width with corresponding spacing between lines.
While numerous references have been made herein to the softening temperature of soda-lime glass substrates and to the softening temperature of solder glasses, it should be understood that it is impractical to specify the temperature at which this condition occurs. The reason is that no precise definition of such softening point exists or is known to exist and, in any case, the temperature would be different for each specific glass composition. Attention is also directed to the fact that the firing temperatures which have been given are for air firing and that these temperatures may be advantageously reduced by performing the firing in an inert or reducing atmosphere.
While the process of the present invention is distinguished from the other known processes in a number of important respects that have already been iterated, it should also be noted that the present process avoids virtually all of the complexities of the prior art processes. The firing steps, for example, are carried out in air; and materials and equipment required are of the simplest, most basic kind. The process is not limited to use with glass substrates, but can also be used with ceramic substrates of any type.
Attention is also directed to the fact that, unlike the product of conventional thick film processes in which the conductor comprises a metal or metal oxide in a glass or ceramic matrix, the conductor of the present invention is an exclusively metal layer, laminated to a substrate by an intermediate glass layer. As a consequence, it exhibits higher conductivity and exhibits numerous other advantages, such as being more readily plateable with other metals.
While in accordance with the patent statutes there has been described what at present is considered to be the preferred embodiment of the invention, it will be understood by those skilled in the art that various changes and modifications may be made therein without departing from the invention and it is, therefore, the aim of the appended claims to cover all such changes and modifications as fall within the true spirit and scope of the invention.
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Home. Some pets never have one to call their own. We'd like to help change that by introducing you to extraordinary adoptable pets every week. Today, meet Holly, a pit bull with tons of personality.
Ask around in Baltimore, Md., and it's likely people have heard of this 2-year-old sweetheart. "She's actually a bit of a local celebrity," says Wendy Goldband of the Baltimore Humane Society. "Known as 'Shakespeare Dog,' she co-starred in Baltimore Shakespeare Factory's Taming of the Shrew and Hamlet. The audience loved her. So did the cast. She was incredibly quick to learn her parts and a great team player."
Even with all those fans, Holly is still looking for a place to call home. This goofy girl – who was found wandering the streets in 2011 – has "a great butt wiggle" says Goldband, "and an adorable cock of the head when she hears interesting sounds." Active and carefree, this pup loves to play with toys and tennis balls, and adores cuddling – she just hasn't found the perfect partner to snuggle up to.
"All the staff adores her," Goldband says. "Her ideal adopter may be someone who likes to people-watch on a park bench."
If Holly sounds like the companion you've been looking for, contact the Baltimore Humane Society at (410) 833-8848.
Click here to meet last week's adoptable pet, Natasha.
Adopting a pet is an amazing experience – and a big decision! Before bringing a pet into your home it's important to consider your family circumstances and do your research on breeds.
Adopt Me! Holly Wants to People-Watch with You
Courtesy Mary Swift Photography


text:
July 30 2015 Latest news:
Saturday, December 8, 2012
POP star Peter Andre has pulled out of his current UK tour, including a planned gig in Clacton next Saturday, due to the deteriorating health of his brother Andrew, it has been announced.
But the singer says he will not be letting down his fans in the town - and has arranged to bring his "Up Close and Personal" show to The Venue in Clacton on Saturday January 26.
The company which runs The Venue says that ticket-holders can choose to opt for the new date, or to obtain a full refund by contacting the box office in person or by calling 0845 815 9709.
A statement from Peter Andre's management company said that it was with great regret that Peter would be postponing his remaining tour dates.
The statement continued: "His brother Andrew's health has taken a turn for the worse, and Peter has made the decision to be with him and his family at this time."
Entertainments manager at The Venue, John Flack, said everyone at the centre had been greatly saddened by the news about Peter's brother.
"This is clearly a very difficult time for him, and we are grateful to Peter for taking the first opportunity to share his news with us and his fans in Clacton. I am sure that all our ticket holders will understand completely his decision, and join with us in wishing him the very best at this troubling time in his life."
1 comment
My advice to victims of the Peter André PR machine... sorry 'fans', would be to get your money back while the going's good.
Saturday, December 8, 2012


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It looks like your eyes are closed so I am operating on the premise Hercules is your designated driver.
It also looks like he knows what he is doing.
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Sorrel colt, First Down Dash-Mon Ti Fleur by Mr Jess Perry
Race Record: 4-1-1-0 $3,840
Breeder: Vessels Stallion Farm LLC
Owners: Ponderosa Ranch of PC Inc. and MCM Farms
Trainer: Dwayne "Sleepy" Gilbreath
Qualifying jockey: Berkley Packer
Qualifying time: :21.397
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Race record: The least-experienced runners in the field, Mon Ti Dash is set to make his fifth career start in the All American Derby. The horse made one out as a 2-year-old, a fourth-place finish in a Delta Downs maiden race. He returned this spring at Sam Houston to break his maiden in a Sam Houston Derby trial. He would suffer a bad trip in his the Adequan Ruidoso Derby Challenge trial, won by J Bar, and return in the All American trial to finish second behind Houdini at 27-1 odds.
Pedigree: Mon Ti Dash is the son of all-time leading sire First Down Dash, who has sired the earners of more than $82.4 million in his American Quarter Horse Hall of Fame career. First Down Dash stood for his career at Vessels Stallion Farm and was buried there after his death in 2010. He has sired 36 champions, 246 stakes winners and 1,312 winners from 1,858 starters. This year alone, his starters have earned just shy of $1 million with 149 starters on the track.
Dam Mon Ti Fleur is a daughter of leading sire Mr Jess Perry out of the Hemp Meyers mare Shes My Tea. A race winner, the mare has produced six winners from seven starters, including five-time stakes winner Mon Ti Rose (by Dashin Bye, $284,169) and stakes winner Mon Ti Stoli (by Stoli, $81,107), as well as stakes-placed runner Get Cash Now (by Dashin Now, $143,271). At the recently-completed TQHA Yearling Sale, the $250,000 sale topper Yellow Rose B is a full sister to Mon Ti Dash.
Breeder: Vessels Stallion Farm LLC is one of the cornerstone farms that American Quarter Horse racing's history is built upon. The California-based farm has bred innumerable top horses since the early days of the breed, but since 1992 they have bred the earners of more than $23.5 million. The farm bred 1995 All American Derby (G1) winner Meter Me Gone and 1999 winner Old Habits. They also bred All American Futurity winners Royal Quick Dash (1991), Dash Thru Traffic (1992) and No Secrets Here (2006).
Owner: Ponderosa Ranch/MCM Farms LLC, based in Long Beach, Mississippi, purchased Mon Ti Dash for $49,000 at the 2012 Ruidoso Select Yearling Sale. The partnership since 2009 has combined to win 16 of 73 starts and earn more than $659,000. Stakes winners the partnership have sent out include Lee Berwick Sale Futurity (RG1) winner MCM Dashmaster ($421,272) and multiple stakes winner Zupers Quick Dash ($471,129).
Trainer: Dwayne "Sleepy" Gilbreath is the all-time fifth-leading trainer in American Quarter Horse racing. Gilbreath has sent out 1,392 winners and the earners of more than $27.37 million from 7,239 starters. In addition to training all-time leading money earner Ochoa ($2,781,365, by Stoli), who won the Grade 1 All American Futurity and Derby (G1), he has won the All American Derby with Six Popper ($562,679) and Snow Big Deal ($405,333), and the All American Futurity (G1) with On A High ($1,167,234) and champion Refrigerator ($2,126,309). He also is the trainer of Down Side Magician in this race.
Jockey: Since 1988, Berkley Packer has ridden 897 winners from 6,264 starters, and the earners of more than $8.2 million. Some of his top runners include champion Dashing Knud, Restricted Grade 1 winner Famous Chapelle and Grade 2 winners Fishin CR and LDS Dash For Dylan.
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Mozilla has finally launched an operating system for smartphones, one whose ascendancy will probably be a slow burn, but could also mark big changes in the way people interact with mobile devices — by ditching a closed "ecosystem."
Firefox OS for mobile phones is not a walled garden like Apple's iOs, Windows Phone or (to an extent) Android. It is based on the open web, which means interacting with many of its HTML5-based apps will be like visiting websites through a browser, opening temporarily as apps, and closing. The phone, in essence, is a browser. Mozilla says Firefox phones will be the world's first "open web devices."
Mozilla, which is a not-for-profit organization, is giving away Firefox OS for free. On Sunday it announced its four supporting manufacturers so far: LG Electronics, ZTE and Alcatel One Touch will start shipping Firefox phones this summer as part of a first wave. An as-yet-unspecified second wave will see Chinese handset giant Huawei ship them too. All will be powered by Qualcomm's Snapdragon chipset.
Carriers including Telefonica, America Movil, China Unicom and Hutchinson 3 will offer the phones primarily in emerging markets, and for prices akin to high-end feature phones with physical buttons, so around the $150 mark.
Ovum analyst Tony Cripps called the debut "spectacular" because of the level of support Mozilla had secured from carriers and manufacturers. "Firefox OS has achieved something that no device software platform has previously managed," he said, "translating an industry talking shop into a huge commitment from both carriers and hardware vendors at its commercial launch."
The phones won't be available in the U.S. in this first wave, said Todd Simpson, Mozilla's chief innovation officer, but Sprint is also a supporting carrier and it's possible Deutsche Telekom's support will translate to Stateside offerings through T-Mobile.
Among the all-important apps that will come with a Firefox phone: Nokia's HERE maps service along with a calendar and mail app that have been developed by Mozilla and its partners.
When asked how many Firefox phones will be shipped in the first wave, Simpson said it would be "in the millions."
It might seem like Mozilla has a slim chance of muscling in on the 85% market share of Apple's iOS and Google Android on the world's smartphones, with Windows Phone and BlackBerry duking it out for third place.
But the Foundation points out there are some 8 million HTML developers out there, compared to hundreds of thousands for iOS and Android.
In fact, Firefox OS is one of a handful of other web-based mobile platforms launching this year, including Tizen from Samsung and Intel, Sailfish from Jolla and Ubuntu from Canonical (in 2014). Simpson doesn't see these players as competing with one another, but pushing the open web movement for mobile devices, and alternative user experience from the closed ecosystems proffered by Apple.
Rather like the Chromebook shopped by Google, Mozilla will offer a unique browsing-like experience when interacting with apps. For instance, when running a search on Firefox OS's search engine, which is powered by Everything.Me, users will see a grid of apps that they can choose to temporarily launch, instead of a list of search results and links. "The user experience is the same as an app, but it's just pointing at a URL," said Simpson.
In its press release, Mozilla call this: "deep contextual search that will take you to the exact content you want instead of just generic apps in the same category… you can search both within apps and on the Web at the same time, which is not possible with native apps." Users can download apps from the Firefox Marketplace – though it's unclear how many apps will be available.
Interestingly, many users in emerging markets who will be buying a Firefox phone will not only be getting their first smartphone, but having their first real experiences of the Internet through that device.
Phones with Firefox will blur lines between web-based apps, which are coded in HTML5 and apps that are coded as "native" for the likes of iOS and Android. Though the growth of HTML5 has hit a few speed bumps, a healthy 63% of developers are interested in developing for the mobile web, according to a Q4 2012 survey of developer preferences by mobile platform Appcelerator. That's more than the 36% who are interested in developing for Windows Phones. HTML5 apps are cheaper and easier to create, and can work across different platforms like Firefox OS, though they fall down on offering high-spec features.
Apple and Android also don't need to worry about competition from open-web mobile platforms like Firefox for a while yet. "If you're a web-based provider the market is early," says tech-focused venture capitalist Navin Chaddha of Mayfield Fund. "[Apple's] iOS is the dominant platform where developers go first because they can make money." It will remain that way for at least another two-to-three years, he adds.
Ironically, in pushing for a greater adoption of web-based platforms like Firefox, Mozilla is pushing the idea of its own walled garden into extinction — much in the same way that Netscape and AOL became less important with the spreading of an open internet and rise of individual online properties. Mozilla says that plays to its advantage as a not-for-profit organization.
"We aren't trying to build up a closed ecosystem," said Simpson. "Our intention is to build an open ecosystem. There will continue to be a healthy tension between operating systems and the web, but certainly with Firefox OS and Chrome you're starting to see places where the web is the operating system."
"Our goal is to see the web as an opportunity to compete with other operating systems," he added. "And maybe 10 years from now we will see that vision where the web is at the heart of all operating systems. That would be a great success condition for us."


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Flanker Alan Quinlan is in line to become the most capped Munster player of all time on Saturday.
Thirty-six-year-old Quinlan and former number eight Anthony Foley currently share the record of 201 appearances for Munster.
Should Quinlan, as expected, feature for Munster in Saturday's big Heineken Cup opener against London Irish then he will set a new record for the number of appearances for the province.
Quinlan made his Munster debut when lining out against Western Samoa in November 1996.
Paying tribute to Quinlan this week, Mick Galwey, a former Shannon, Munster and Ireland team-mate, described the achievement as 'phenomenal'.
Mick Galwey said: "Alan (Quinlan) has been there for a long time. I first started playing with Alan at Shannon. He has stood the test of time. That is the best thing you can say about him.
"He has been there or thereabouts. He has come through a few horrific injuries and yet he is as competitive as ever. We saw that last weekend against Leinster.
"The only other fellow so far to get to 200 caps is Anthony Foley. They both play in the back-row. It is phenomenal that they both managed to earn so many caps for Munster.
"Alan is going to be a very important part of the squad as the year goes on."
Alan Quinlan was born on July 13, 1974. The Tipperary-born star has won five All-Ireland League titles with Shannon RFC and has been capped 201 times for Munster. Quinlan made his debut for the province in November 1996 v Western Samoa and earned his 100th provincial cap against Cardiff in the Celtic League in March 2005.
Alan Quinlan has also been capped 27 times for Ireland.


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Pinterest Thursday – The Kitchen & Cleaning Your Glass Top Stove Top Review
When I got married, I think I lived in the kitchen. I loved having my own kitchen, baking, organizing, decorating, and…cleaning.
Nothing gets dirtier faster than the kitchen. (Except the bathroom and the laundry room. But that's a whole other set of entries.)
I've lived in a lot of houses, I've gone through a lot of kitchens. The one I have now is not the worst, but not the best. I think it is probably one of the best and I really want to do some major work in there the first part of this year. Unfortunately, it's not a massive McMansion kitchen like I see on Pinterest, but I think I can make it awesome.
I've found some really awesome ideas, that I could do, I'm just not sure how to actually make them happen.
The first thing I tried was:
The first few weeks of the year focused on the kitchen. It's like they read my mind. Sadly, with teen boys what organizing I've done with my drawers/cabinets/pantry just does not last long. It's an eternal cycle in this house. Makes me crazy, but it also makes me happy. I try to remind myself a messy pantry means full and happy boys!
This week I focused on my fridge. Ahhh, it's all clean and organized again. I'm a weirdo so I like a clean fridge with certain things on certain shelves. OCD much? Yes.
Here's an example of something I'd love to do, but I'm not sure how to accomplish it:
Page 2 for the Glass Top Stove Pin & Cleaning Review
Comments2 Responses to "Pinterest Thursday – The Kitchen & Cleaning Your Glass Top Stove Top Review"
I have a paste cleaner that beats all heck out of baking soda. It works on glass too. It gets my stuff shiny as all get-out. May be a problem for your stove top if it's etched though. But if it's deposits on it, the paste sold by Norwex ought to get it off. It's pretty amazing stuff.
There is supposed to be special cleaner at the store. I just don't have any so I thought if baking soda worked, that's all natural so woot. It definitely cleaned a lot of stuff off the stove-top and it was up against 3.5 years of crud. I'll try this a couple of more times and see what it does.


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These 7850's offer incredible power and low power usage thanks to their 28nm fabrication process and capable of overclocking in excess of 1GHz. Many likes these cards because it performs on par with the popular GTX 560 TI at a lower cost.
1024 stream processors clocked @ 860MHz core; HDMI & 2 Mini DisplayPort
$20 rebate Exp 10/15/12


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Watch This Awesome Astronaut Make Tacos in Space
It's quite impressive.
It's quite impressive.
And chilaquiles.
Michael Cera is one of the owners.
The lamb is rubbed with adobo sauce, enveloped in banana and avocado leaves, and left to steam slowly for six hours.
It's only available tomorrow through November 9.
"The brazenness of this ring was astounding."
A second location will open this fall.
The biggest takeaways that the New York chef will apply to his own version of the iconic street food.
"Taco Bell is Mexican-inspired. U.S. Taco is American-inspired."
Former Peels chef Jason DeBriere's onboard.
"This is a decision that we, ultimately, had to make for ourselves."
Coming this spring.
He's making tortillas in-house.
More tamales than you can shake a stick at.
Churros would have been another story altogether.
Beef-heart ceviche, rotisserie chicken, and lots of tacos, of course.
Plus: It's marinating pork shoulder in beer broth.
Plus: Pete Wells talks tacos, and more, in this week's roundup.
La Cenita, Taquitoria, Sembrado, and more.
It was actually his pastry-chef wife, Lauren, who perfected the recipe.


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Veteran cameraman Dudley Saunders died after being hit by a train while filming in Soweto.
JOHANNESBURG – Veteran South African cameraman Dudley Saunders has died after being hit by a train while filming in Soweto.
Saunders was on assignment for the British Broadcasting Corporation (BBC) at the time of his death on Monday.
During his decades-long career, he worked for the South African Broadcasting Corporation (SABC), M-Net and Carte Blanche.
(Edited by Tamsin Wort)
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Awarded to the aviation or aerospace industry executive who has displayed exemplary business vision and inspirational leadership throughout the year, whether by steering a challenging project to fruition or bringing together an exceptional team.
Previous winners have included British Airways chief executive Willie Walsh who battled to transform the flag carrier and slay its many demons, from intransigent unions to a stubbornly large cost base, and Bob Mitchell, vice-president of Northrop Grumman's Aerospace Systems for his role in developing the world's first high-altitude, long-endurance unmanned air vehicle, the Global Hawk.
Previous winners
Nominate Now
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The Boeing Company, in association with Flightglobal, is proud to sponsor the Engineering Student of the Year Award, which recognises the outstanding talent of tomorrow – both at graduate and undergraduate level.
The Boeing Engineering Student of the Year Award is the world's leading competition to recognise students whose work shows the greatest promise, aptitude and dedication in the field of aeronautical or space technology.
Now in its seventh year, the award will be presented at the Flightglobal Achievement Awards at the Farnborough air show on 10 July 2012.
For the first time this year, as well as the overall award, a special prize will be given to the best undergraduate submission, giving global recognition to those working on their first degree.
Undergraduate award - open to all students still working for their first degree in chosen specialism.
Postgraduate award - open to all postgraduates and those working towards further research qualifications.
Remember, this competition is open to any engineering student currently enrolled in a programme leading to a recognised academic degree such as BSc, MSc. or PhD.
Previous winners have come from a variety of backgrounds and specialisations. The 2011 winner was Noël Bakhtian.
*Including but not limited to new patents or documented applications that have been adopted by industry, or published papers or research that have won recognition from academic, professional or industrial associations.
The 2012 Engineering Student of the Year and a companion will be guests of Boeing at the Farnborough air show. The award will be presented on 10 July 2012 as part of Flightglobal's Achievement Awards event. Boeing will arrange complimentary air travel, hotel accommodation and air show tickets for two people.
The judges may also, at their discretion, award a special distinction to the best undergraduate submission, separate to the overall winner. That person will be awarded a certificate and their details and citation will be included in Flightglobal's coverage of the award.
Enter Now
Boeing is the world's leading aerospace company and the largest manufacturer of commercial jetliners and military aircraft combined. Additionally, Boeing designs and manufactures rotorcraft, electronic and defence systems, missiles, satellites, launch vehicles and advanced information and communication systems. As a major service provider to NASA, Boeing operated the space shuttle and serves as the prime contractor for the International Space Station. The company also provides numerous military and commercial airline support services. Boeing has customers in more than 90 countries around the world and is one of the largest U.S. exporters in terms of sales. Headquartered in Chicago, Boeing employs more than 170,000 people across the United States and in 70 countries. Total company revenues for 2011 were $68.7 billion.
Yayu Monica Hew arrived at University of Texas in Arlington (UTA) to follow her "American dream" of studying aerospace engineering and physics - a degree course unavailable at home in Taiwan. Her ambition was to work in the space industry. However, soon afterwards she realised - as a foreigner - she would have to work that bit harder than many of her classmates for recognition, funding and plum internships.
Despite scoring maximum grades on every exam and assessment, she says she found her first two years at UTA "kind of challenging and frustrating - a lot of options were restricted to US citizens". However, she soon "accepted the fact that it was something I would just have to overcome". She decided to "enter as many academic competitions as I could to get good exposure".
It is a tactic that paid off. Her research efforts have been published in multiple papers and presentations at forums sponsored by the American Institute of Aeronautics and Astronautics among others, as well as several university gatherings. Her presentations at the regional AIAA Student Paper conference were awarded first place in 2011 and 2012.
About to start her fourth and final year, she has two jobs in addition to her regular studies - but these are not the usual waitressing or bar-keeping jobs that help pay the bills for many undergraduates. Hew makes money from tutoring and as a research assistant. It was her efforts on a key research project, more than anything, which impressed the Boeing judges.
The judges recognised Hew's "outstanding student achievements in the classrooms, extracurricular organisations and, in particular, the research laboratory". Working with a professor colleague, she has developed, built and tested an ultra-low power wireless strain gauge system for remote monitoring of structural integrity. The technology can be powered by a small photocell, and could lead to monitoring systems being deployed at a much lower cost than before.
Remarkably, Hew also finds time for sport. She performed the martial art taekwondo at a high level until she became injured, and now competes in fencing and badminton. Before progressing to study for a PhD in Europe or the USA, she hopes to take a year off to work with the Taiwanese version of the Peace Corps on engineering projects in Africa.
Ultimately, Hew wants to pursue a career in space physics, working for a private spaceflight company in the USA or on China's space programme. Her inspiration and role model, she says, is a former UTA student, the Indian-American astronaut Kalpana "KC" Chawla, one of seven crew members who died in the 2003 Space Shuttle Columbia disaster.
After four years of postgraduate research in the field of advanced rechargeable lithium batteries, Chinese PhD student Jianying Tracy Ji is getting a taste of how high-end science meets entrepreneurial capitalism in the USA's technology crucible, Silicon Valley.
Ji, chosen as this year's Boeing Engineering Student of the Year at graduate level, is taking a break from her doctorate studies at Washington State University to attend a scholarship programme at Singularity University, an institution set up in 2009 to bring graduates and business leaders together on short-term courses to "facilitate the development of exponentially advancing technologies and apply, focus and guide these tools to address humanity's grand challenges". Eighty graduate students from 37 countries are participating in the summer programme.
The course has caused Ji to have second thoughts about her career path. "My interest has always been in research, and before this I wanted to become a professor," she says. "But now maybe I am thinking about setting up my own company, or going out and looking at industry. There are a lot of very successful companies here in Silicon Valley."
Ji, who graduated from and completed a Masters degree at Beijing University of Chemical Technology before heading to the USA in 2009, hopes to complete her PhD next May.
The Boeing judges recognised her "significant achievements in creating a new and novel electrolyte with ultra-flexibility and high conductivity based on a natural plant protein". Her research saw her focusing on "unique materials blending, innovative manufacturing methods and performance validation testing of soy protein, combined with traditionally used electrolyte materials".
In addition to her work on battery technology, Ji's research may also lead to innovations in the manufacture of advanced, low-density, flexible polymer foams that can save weight when incorporated into components for aircraft interiors, said the judges.
Ji, who describes winning the award as a "huge honour", was one of 50 graduate students from around the world invited to attend the inaugural World Materials Summit Student Congress in 2011.
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Kaiser's Argonaut Private Equity and its affiliates were the largest shareholder of Solyndra as it pushed for the IPO. Kaiser's firm remains a "significant financial backer of Solyndra," Solyndra spokesman David Miller confirmed. The Oklahoma oil magnate hosted a 2007 Tulsa fundraiser for Obama and regularly visits White House staff, visitor logs show.
Kaiser did not respond to interview requests made through Solyndra, and his Kaiser-Francis Oil Company in Tulsa said he declined comment. Solyndra's Miller said political ties had no bearing.
"We do not believe there was any connection at all," said Miller. "We have created a substantial number of jobs with Solyndra and we're very proud of that. I think people are missing a lot of the story getting into the politics."
He said the company first applied for funding under the Bush administration, though it won it under Obama at a time the commercial financing market was dry.
"I don't think anybody said we didn't go through the full process. After the conditional commitment we still went through extensive due diligence. It was still a competitive process," Miller said. "We applied for the loan guarantee in 2006. It was awarded three years later. It was not like something was done to make this thing really fast. It was a long, arduous process."
Miller said Solyndra's outlook remains bright, and predicted the company would be cash positive by the end of the year. He said Solyndra has 321 more jobs today than at the time of the loan, has already met the 3,000-force construction goal and aims to attain the long-term hiring benchmark. "As we go cash positive, if you were to get that auditor's opinion today, it would tell a different story," he said.
Some analysts are far from convinced.
"If anything, they're still swimming upstream in a very competitive market," said Shyam Mehta , senior solar analyst at Greentech Media Research.
Mehta has long raised questions about the company's manufacturing costs in a world market where China offers stiff competition. He said Solyndra has focused on cutting those costs, but that there's no assurance the company -- or the government loan guarantee -- will prove successful.
"There's a lot at stake here, not just for Solyndra," Mehta said. "This is going to be held up as a cautionary tale if things don't work out for Solyndra. People are watching very closely from all angles."
The Center for Public Integrity is a nonprofit, investigative reporting outlet in Washington, D.C.


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Delightfully elegant, with a playful eclectic twist, these paper lanterns evoke such beauty. They would make any setting immediately whimsical. These paper lanterns, by Luna Bazaar, come in over 50 colors and 12 different sizes. They are easy to mix and match and each style lantern has its own uniqueness. Nothing says romance like paper lanterns, paired… Read more »
Posts Tagged: sponsors
Lo Boheme
If you are looking to add a handmade touch to your wedding, check out one of our sponsors, Lo Boheme. They make beautiful and unique headpieces, headbands, veils and vintage inspired accessories. Below are a few of the many amazing pieces from their latest collection which are now available in their shop! Click here to… Read more »
Wedding Jojo
Happy Tuesday! I have an awesome real wedding to share with you today, but before we jump into regular posting I wanted to start off on a good note by telling you about one of our awesome sponsors, Wedding Jojo. If you are a bride and you're looking to create a wedding website that is… Read more »
Good Morning! I want to begin the week introducing you to another one of our lovely sponsors, Hello!Lucky. This fabulous design studio has recently launched a new set of destination wedding invitations from Lab Partners for Boston, Miami and the Riviera. These brand new cities are in addition to some of the existing cities in… Read more »


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Dying to be Me: My Journey from Cancer, to Near Death, to True HealingPaperback
List price $17.15
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- Publisher: Hay House UK Ltd
- Format: Paperback | 208 pages
- Dimensions: 152mm x 226mm x 20mm | 320g
- Publication date: 3 May 2012
- Publication City/Country: London
- Sales rank: 2,942
Product description
In this truly inspirational memoir, Anita Moorjani relates how, after fighting cancer for almost four years, her body-overwhelmed by the malignant cells spreading throughout her system-began shutting down. As her organs failed, she entered into an extraordinary near-death experience where she realized her inherent worth...and the actual cause of her disease. Upon regaining consciousness, Anita found that her condition had improved so rapidly that she was able to be released from the hospital within weeks...without a trace of cancer in her body! Within these pages, Anita recounts stories of her childhood in Hong Kong, her challenge to establish her career and find true love, as well as how she eventually ended up in that hospital bed where she defied all medical knowledge. As part of a traditional Hindu family residing in a largely Chinese and British society, she had been pushed and pulled by cultural and religious customs since she had been a little girl. After years of struggling to forge her own path while trying to meet everyone else's expectations, she had the realization, as a result of her epiphany on the other side, that she had the power to heal herself ...and that there are miracles in the Universe that she had never even imagined. In "Dying to Be Me", Anita freely shares all she has learned about illness, healing, fear, "being love", and the true magnificence of each and every human being! This is a book that definitely makes the case that we are spiritual beings having a human experience ...and that we are all One.
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Anita Moorjani, the author of Dying to Be Me, was diagnosed with terminal cancer, and doctors told her family she was just hours away from death. It was at this point that she 'crossed over' and then returned again into this world with a clearer understanding of her life and purpose on earth. This understanding subsequently led to a total recovery of her health. Anita was born in Singapore of Indian parents, moved to Hong Kong at the age of two, and has lived in Hong Kong most of her life. Because of her background and British education, she is multi-lingual and, from the age of two, grew up speaking English, Cantonese and two Indian dialects simultaneously, and later learned French at school. She had been working in the corporate field for many years before being diagnosed with cancer in April of 2002. Her fascinating and moving near-death experience in early 2006 has tremendously changed her perspective on life. Her work is now ingrained with the depths and insights she gained while in the other realm. She works on the premise that our inner world (consciousness) is our primary reality, and if our internal state is healthy and strong, then our external world will align itself and fall into place as a result. www.anitamoorjani.com
Review quote
I read 'Dying to be Me' by Anita Moorjani after hearing her speak and was deeply moved by her story. David Hamilton PhD., author of 'How Your Mind Can Heal Your Body'


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Please note that this blog is no longer updated; it's published solely for reference.
Much of the devastation in Haiti has been attributed to inadequate design, building materials and construction standards. The country has been challenged with insufficient infrastructure only to be shaken to its core by a 7.0 earthquake. A lot of lessons can be learned here about the important of infrastructure investment and what the possible outcomes could be in the wake of natural disasters.
From New York Times | Flawed Building Likely a Big Element
Engineers and architects who have worked in or visited Haiti say that substandard design, inadequate materials and shoddy construction practices likely contributed to the collapse of many buildings in the earthquake that struck Tuesday.
Cameron Sinclair, executive director of Architecture for Humanity, a nonprofit design group based in San Francisco, said he was "horrified" when he visited Port-au-Prince and Gonaïves last October to assess the quality of construction there.
Mr. Sinclair said that design and construction were far worse than in other developing countries he had visited. "In Haiti, most if not all of the buildings have major engineering flaws," he said.
Most houses and other structures are built of poured concrete or block, there being very little lumber available due to mass deforestation, said Alan Dooley, a Nashville architect who designed a medical clinic, built of reinforced concrete, in Petite Rivière de Nippes, a fishing village 50 miles west of Port-au-Prince.
Concrete is very expensive — much of the cement for it comes from the United States, Mr. Dooley said — so some contractors cut corners by adding more sand to the mix. The result is a structurally weaker material that deteriorates rapidly, he said. Steel reinforcing bar is also expensive, he said, so there is a tendency to use less of it with the concrete.
Building codes are limited or nonexistent, so columns and other elements made from concrete are often relatively thin, designed without proper margins of safety. "We would double the design strength, just to give it a factor of safety," Mr. Dooley said, referring to practices in the United States. "There they'd design it to what it would hold."
Concrete blocks are often substandard too, said Peter Haas, executive director of Appropriate Infrastructure Development Group, a nonprofit organization that is working on several projects in Haiti. Many of them are made in small batches at people's homes, and the quality can vary. "When you're buying blocks at the store you really have no idea of where they're from," Mr. Haas said. "And all it takes is for the block that was made at home to collapse."
When builders in Haiti do take disasters into account in their designs, their most recent experience has been with hurricanes, the last major earthquake having occurred two centuries ago. "Newer construction has been developed to withstand hurricanes, not earthquakes," said John McAslan, a London architect who has studied Haitian buildings, working with the Clinton Global Initiative. "If you engineer for one you're not necessarily covering the other."
Mr. Dooley said that his original design for the medical clinic called for a steel roof, but that was changed to a reinforced concrete one to better withstand hurricane-force winds. The building survived the earthquake with apparently little damage, he said.
But many other concrete roofs presumably collapsed, adding to the loss of life. Mr. Sinclair said he had seen houses where builders put concrete roofs on top of low-grade blocks. "Then it just pancakes," he said.
Full | Flawed Building Likely a Big Element
Merging his passion for cities, real estate, tech and travel, Yahya is introducing the world to a new model of real estate development that draws from best practices around the globe.