text:
A DS-3 to 28 VT1.5 SONET Interface Circuit is shown, without using standard intermediate DS-2 and DS-1 Desynchronizer Phase-Lock Loops. The elimination of DS-2 and DS-1 Desynchronizer Phase Lock Loops results in a significant reduction in cost and complexity of SONET interface circuits for the existing asynchronous digital multiplex hierarchy.
1. A process for the mapping of a first digital signal carrier carrying a first multiplexed digital signal to a second digital signal carrier comprising:
demultiplexing the first digital signal to produce a second digital signal and to derive a gapped clock;
writing the second digital signal to an elastic store using the gapped clock; and
reading the second digital signal from the elastic store.
2. The process of claim 1 in which the second digital signal is a SONET signal.
3. Apparatus for the mapping of a first digital signal carrier carrying a first digital signal to a second digital signal carrier comprising:
a demultiplexer for demultiplexing the first digital signal to produce a second digital signal;
gapping means for gapping the first digital signal carrier to derive a gapped clock;
writing means for writing the second digital signal to an elastic store using the gapped clock; and
reading means for reading the second digital signal from the elastic store.
4. Apparatus for mapping a DS-3 digital signal to a SONET signal, the apparatus comprising:
a first demultiplexer for demultiplexing the DS-3 signal to generate a DS-2 signal and to generate a gapped DS-2 clock;
a second demultiplexer to demultiplex the DS-2 signal to generate a DS-1 signal and to generate a gapped DS-1 clock; and
bit stuffing means for bit stuffing the DS-1 signal to create a SONET signal.
The present invention relates to a method and apparatus for a DS-3 to 28 VT1.5 SONET (Synchronous Optical Network) Circuit without DS-1 and DS-2 Desynchronizer Phase-Lock Loops.
In the telecommunications industry a recent development known as the Synchronous Optical NETwork (SONET) is currently being standardized by the Exchange Carriers Standards Association (ECSA) and the International Telegraph and Telephone Consultative Committee (CCITT). SONET is a new optical interface specification with enough flexibility to transport many different types of payloads (i.e. voice, data, video, and new services). The currently proposed SONET standard contains specific requirements for mapping signals from the existing digital hierarchy to the new SONET standard. The existing digital transmission hierarchy includes the following signals carriers and corresponding data rates: DS-1 at 1.544 Mb/s; DS-2 at 6.312 Mb/s; and DS-3 at 44.736 Mb/s [American National Standard for Telecommunications, "Digital hierarchy electrical interfaces", ANSI Doc. T1.102, August 1987]. The DS-1 signal is the basic building block of the telecommunication transmission network. Twenty-four voice channels can be encoded into a each DS-1 signal stream. The bit steams of smaller signal carriers can be fed into larger carriers. For example, four DS-1 signal carriers can be fed into one DS-2 carrier and 7 DS-2 Carriers can be fed into one DS-3 carrier.
DS-1 signals can be mapped into a standard SONET signal known as VT1.5 (1.728 Mb/s) through an established technique known as bit stuffing. Bit stuffing allows the slower rate DS-1 signal to be accurately mapped into the higher rate SONET VT 1.5 signal. Efficient mapping of DS-1 signals into SONET is critical because DS-1 transmission facilities represent a significant portion of the existing telecommunication transmission network. Circuits that provide the interface function between the existing multiplex hierarchy and SONET are currently being developed by telecommunications equipment manufacturers. One of the interfaces that will be introduced in the first generation of SONET based equipment is a DS-3 to 28 VT1.5 SONET circuit. In this circuit, a DS-3 signal is demultiplexed into 28 DS-1 signals in two steps, DS-3 to DS-2 and DS-2 to DS-1, and each DS-1 subsequently mapped into a VT1.5 signal as specified by the SONET standard [American National Standard for Telecommunications, "Digital hierarchy optical interface rates and formats specification", ANSI Doc. T1.105, Sept. 1988]. The DS-3 to 28 VT1.5 SONET circuit would be needed in all SONET-compatible multiplex and digital cross-connect systems equipment requiring VT 1.5 (i.e.DS-1) visability.
At each demultiplexing step, prior art systems have required Desynchronizer Phase-Lock Loops (PLLs) to reduce jitter, and thus control signal degradation. These PLLs increase the complexity of the DS-3 to 28 VT1.5 SONET interface circuit and thus increase the expense of manufacturing the circuit. The conventional understanding in the art has been that removal of the Desynchronizer PLLs increases the jitter resulting from the demultiplexing beyond the network jitter requirements.
The invention provides a method of demultiplexing and an apparatus for demultiplexing the digital signal carriers without desynchronizer phase-lock loops while meeting jitter standards, and in one aspect comprises a process for the mapping of a first digital signal carrier carrying a first digital signal to a second digital signal carrier comprising; demultiplexing the first digital signal to produce a second digital signal; deriving a gapped clock from the first digital signal carrier; and writing the second digital signal to an elastic store using the gapped clock.
Further summary of the invention is found in the claims.
There will now be described a preferred embodiment of the invention with reference to the figures by way of illustration, in which,
FIG. 1 is a functional block diagram of a conventional DS-3 to SONET VT1.5 interface circuit; and
FIG. 2 is a functional block diagram of a DS-3 to VT1.5 SONET interface circuit according to the invention.
Conventional Method for DS-3 to 28 VT1.5 SONET Mapping
The conventional design of a DS-3 to DS-1 demultiplexer includes phase-lock loops (PLL) to desynchronize the DS-2 and DS-1 signals. Desynchronizer PLLs control a timing noise phenomenon known as jitter. [D. L. Duttweiler, "Waiting time jitter", Bell System Technical Journal, vol. 51, pp. 165-207, 1972.] (A) [The references marked in this disclosure by the letters (A), (B), (C), (D) and (E) are each incorporated in this specification by reference in their entirety.] If jitter is not controlled severe signal degradation can result.
A partial block diagram of the DS-3 to 28 VT1.5 SONET interface circuit using DS-1 and DS-2 Desynchronizer PLLs is given in FIG. 1. The DS-3 signal is first demultiplexed to DS-2 by the M32 Demultiplex block and then to DS-1 by the M21 Demultiplex block. M32 demultiplexers divide DS-3s into groups of 7 DS-2s; M21 demultiplexers divide DS-2s into groups of 4 DS-1s. Desynchronizer PLLs are employed at both the M32 and M21 stages to recover the timing of the DS-2 and DS-1 clocks respectively. The DS-1 clock is fed into the Write Address Counter block which clocks the DS-1 data into the elastic store block. The corresponding read address counter is timed by the VT1.5 multiplex control logic as specified by the DS-1 to VT1.5 mapping format in the SONET draft standard [American National Standard for Telecommunications, "Digital hierarchy optical interface rates and formats specification", ANSI Doc. T1.105, Sept. 1988]. The Phase Detect & Threshold Compare circuit block in FIG. 1 is used to realize frame-synchronous stuff threshold crossing detections [T. E. Moore, "Effect of synchronizer stuff threshold crossing detection implementation on waiting time jitter", Conf. Proc. of 14th Biennial Symposium on Communications, Kingston, Canada, June 1988] (B). Read and write addresses of the Elastic Store block are compared in the Phase Detect & Threshold Compare block to the current value of the stuff request threshold. A stuff request signal is generated when the threshold is exceeded. The threshold value is varied systematically by the Stuff Threshold Modulation (STM) Waveform Generator block [W. D. Grover, T. E. Moore, and J. A. McEachern, "Waiting time jitter reduction by synchronizer stuff threshold modulation", Proc. IEEE GLOBECOM '87, Tokyo, Japan, November 1987] (C). The STM Waveform Generator block is required in all DS-1 to VT1.5 synchronizer circuits in order to meet network DS-1 jitter generation requirements [Bell Communications Research, "Asynchronous digital multiplexer requirements and objectives", Technical Reference TR-TSY-000009, Issue 1, May 1986]. Implementation details are provided in "Threshold modulation for jitter reduction", J. A. McEachern and T. E. Moore, ECSA Contribution T1X1.4/87-430, January 1987 (D).
The last block in the diagram, VT1.5 Multiplex Control Logic, controls the timing and insertion of DS-1 data and SONET overhead bits to form a VT 1.5 signal. Once within SONET signals are switched and/or routed through various facilities.
The inventor has provided a method in which a DS-3 to 28 VT1.5 SONET interface circuit can be designed without employing intermediate DS-2 and DS-1 desynchronizer phase-lock loops (PLLs). Elimination of DS-2 and DS-1 desynchronizer PLLs results in a significant reduction in the cost and compexity of SONET interface circuits for the existing asynchronous digital multiplex hierarchy. For an all-digital interface design, a conservative estimate of 400 gates for each DS-1 or DS-2 desynchronizer PLL implies an overall circuit reduction of 14,000 gates in an all digital CMOS implementation. A higher speed technology, for example, emittor coupled logic, would be required for DS-2 digital phase-lock loops implementation.
The viability of a DS-3 to SONET interface circuit with and without DS-1 and DS-2 desynchronizer phase lock loops was demonstrated in software simulation models running on a Cyber 205 supercomputer. Two software models of back-to-back M13 multiplexing followed by back-to-back DS-1 to VT1.5 mapping were designed. The first model included intermediate DS-2 and DS-1 desynchronizer PLLs while the second model did not. Results of the analysis show the maximum absolute jitter remained below the DS-1 jitter generation requirements for both models, demonstrating that the removal of intermediate DS-2 and DS-1 desynchronizer PLLs is feasible. The modelling technique described above has been endorsed by the ECSA as a method for analyzing jitter performance of new payload mapping proposals for SONET. [T. E. Moore, "Jitter analysis of asynchronous payload mappings", ECSA Contribution T1X1.4/86-447, November 1986] (E).
FIG. 2 is a partial block diagram of a multiplex model for DS-3 to VT 1.5 mapping without desynchronizing phase-locked loops (PLLs). System parameters are similar to FIG. 1 with the exception that all DS-2 and DS-1 phase locked loops are removed and that gapped clocks are used to write DS-2 and DS-1 data to the M21 Demultiplexer block and the Elastic Store block respectively. The gapping function is carried out in the demultiplexers M32 and M21 as is well known in the art.
In a gapped DS-2 clock, the rising edge of each DS-2 clock pulse is timed by the rising edge of every 7th DS-3 clock pulse, after the DS-3 clock pulses corresponding to the DS-3 overhead bit positions are removed. Every 12th DS-2 clock edge is therefore delayed (gapped) by one DS-3 time-slot. In addition, a DS-2 clock pulse corresponding to a stuff bit (from M23 multiplexing) is removed from the gapped DS-2 clock resulting in a gap of seven DS-3 time-slots between two adjacent DS-2 clock edges in this case. The gapped DS-2 clock is used to write the DS-2 bits directly into the M21 Demultiplex block as indicated in FIG. 2.
The DS-1 data are clocked using a gapped clock, derived from the gapped DS-2 clock, in a manner similar to that described in the previous paragraph. A gapped DS-1 clock is timed by the rising edge of every 4th rising edge of the gapped DS-2 clock, after the DS-2 overhead clock pulses have been removed. Every 12th DS-1 clock pulse is therefore delayed (gapped) by one DS-2 time-slot. A gapped DS-1 clock pulse corresponding to a M12 stuff bit is removed completely leaving a gap of four DS-2 time-slots for this case. This DS-1 gapped clock will contain additional small gaps because the DS-2 clock used to derive gapped DS-1 clocks consisted of gaps corresponding to the DS-3 overhead and M23 stuff bits. The gapped DS-1 clock is used to write the DS-1 bits directly into the Elastic Store block as indicated in FIG. 2.
It will be understood that a preferred embodiment of the invention has been described here, and that immaterial modifications could be made to the invention, without departing from the spirit of the invention, and these are intended to be covered by the scope of the claims which follow.
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text:
Yoga Ch. 02bycomment1800©
Everyone in this story is 18 years or older.
Hey everyone I want to thank everyone for your patience, and the fact that you actually like what I write is always surprising. With that being said I know this last part of my story is not the greatest (due to lack of inspiration) or the longest (due to it being the end of the school year, projects and finals and such) but I think some of you will enjoy it.
I am watching her ass in the mirror, and I see that her pussy lips are swollen, I take her thong, and start pulling it up her back, giving so the thong piece will go more up her ass, and be between her pussy more, giving her a sexual wedgie
"Hurts good doesn't, it baby?" I whisper gruffly.
I tug her thong up and down, so the thong is in her pussy tapping on her pussy, and my other hand gives her as a firm slaps, leaving red.I slap her ass, and then rub it, and then I do it to the other cheek. And then
I hear the most glorious sound, the sound of her cumming, and I watch from the mirrors, her cunt juice running down her leg onto the floor.
My tongue goes out and wets my now dry lips... I can't wait to have a taste of her pussy...
I love the way her body trembles with her release. her body is flushed and I can't wait to have her suck my pussy.
"Ummhmmm Laura, you are such a dirty bitch aren't you? kneel down on the floor on all fours facing the mirror, and I want you to look at yourself in the mirror."
Laura kneels down on the ground, her pussy swollen and drenched, and her asshole facing me; I have this wonderful girl laid out for me to eat, and I am fucking starving.
"Spread your pussy open for me baby I want to see you baby, I want to see the wetness inside of you." I say as I kneel down behind her and her hands are trembling as she opens herself up for me.
I bend down more and wiggle my tongue in her open entrance. as I wiggle my tongue in her cunt I take her hands away from her gaping entrance so the walls of her wet pussy close around my tongue. I can feel the pulse of her need along my tongue as she squeezes her spongy walls around me.
"Have you ever tasted yourself baby? hmm?" I ask her when I am up for a breather from licking her pussy.
"No," she whispers.
"I can't hear you Laura, have you ever tasted your own pussy juice?"
"N-no." she groans as my tongue slides from her cunt hole to her clit and back again.
"No, what Laura?"
"No, I have never tasted my own pussy juice." she whimpers. I can see that she is tugging on her erect nipples, so I slap her ass.
"No touching your nipples until I say you can Laura! I don't want you to touch yourself until you know how delicious you taste."
I reach up and push Laura's head down to the floor. She is now leaning on her elbows and her lower body is deliciously thrust in my face.
"Now I want you to lick up your juice from the ground like the little bitch you are."
My face is buried in her cunt. Her deep red Labia is dripping with her sticky cum, and I can see that she is creaming. She has thick cream that is gathering in her pussy. I take her labia into my mouth and suck on it, I hear her moan. My nose is hitting her asshole and it smelled sweaty, musty, and delicious.
I stopped sucking her labia, I took my middle and ring finger of my left hand and shove them into her pussy taking her by surprise. She lifts her head up from sopping up her own cunt juice, and our eyes lock in the mirror.
I see her long dark pink nipples are erect, her pupils are dilated, her blonde hair is a mess and she is heaving like a bitch in heat, I am loving it.
I twist my hand so my fingers are making a "come hither" motion but facing down. I find the spongy part of her pussy right behind her urethra and I start going at it. I can hear her pussy slosh with all of its wetness inside.
She is biting her lip and she does not want to come 'oh so she wants to play this game, does she? okay I'll let her think she can fucking resist.'
I take my tongue and start rimming her asshole. As soon as I start rimming her asshole, I know it is the game changer I was looking for. I can feel the fingers that I have in her pussy get more lubricated and so I stick a third finger in and start railing her. Hard. I quickly take my hand away her cum sprays all over me.
She was beautiful when she came. Her neck went out further, the veins in her neck bulged, her eyes fluttered shut, she gritted her teeth, and her asshole tightened around my tongue. Her body is shaking from her release.
I move her around so she is naked on her back, her legs are open with me between them. We are both soaked from her come, and my own pussy is throbbing for release.
"Was that good for you baby?"
"Hmm... yes." she sighs and she licks around her plump mouth.
"You love it when I eat your asshole?"
She nods and watches me as I reach up and start plucking at her long dark pink nipples.
"Now what do you say at the end of any yoga lesson Laura?"
"Namaste." She says as she dozes off.
I get up and peer down at my little minx. Her blonde hair disheveled, her creamy thighs open, sticky with her release, her cunt puffy and swollen, and her breasts lying naturally on her chest. Yoga is all about strength and relaxation, and she proved to be an amazing student.
The End
To all of you who email me, comment, and give me constructive criticism or positive feedback on my stories thank you!
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Lower School
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The Accidental Adventures of India McAllister
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Alvin Ho: Allergic to Girls, School and other Scary Things
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Archer's Quest
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Babe and Me
Dan Gutman
Boxes for Katje
Candace Fleming
Crossing Bok Chitto: a Choctaw Tale of Friendship and Freedom
Tim Tingle
Dancing to Freedom: the True Story of Mao's Last Dancer
Cunxin Li
Diamond Willow
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Donavan's Double Trouble
Monalisa DeGross
The Dragon's Child: A Story of Angel Island
Laurence Yep
The Dreamer
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Dying to Meet You
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The House Baba Built: an Artist's Childhood in China
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No Talking
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Nurse, Soldier, Spy: the Story of Sarah Edmonds, A Civil Wat Hero
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The Other Half of My Heart
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Planting the Trees of Kenya: The Story of Wangari Maathai
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The Gordon School • Lincoln School • St. Michael's Country Day School • Hamilton/Wheeler School
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text:
Areas of Specialization - Coastal & Ecological Engineering
Program Overview
The M.S. degree in Coastal & Ecological Engineering was developed to train students to develop the skillsets and knowledge to work on coastal and ecological problems associated with deltas, both here in Louisiana and around the world. The program is designed to produce graduates who are well educated in fundamental disciplines, have a sound knowledge of relevant basic engineering practices, can adapt to change, and have the vision and insight needed to implement creative and cost effective solutions to growing demands. Graduate studies in coastal and ecological engineering provide the framework for a new generation of engineering professionals who are well prepared to plan, design, build, and maintain our important coastal infrastructure and ecological systems far into the 21st century.
Graduate students enrolled in the program come from around the country and abroad, and also from the large population of practicing engineers in the public and private sectors of Baton Rouge and the surrounding areas. These students bring with them a variety of training and work-related backgrounds, a diversity that enriches the educational environment. In addition, the seminar series coordinated by the faculty will regularly bring visiting researchers and professionals to LSU, exposing students to a variety of intellectual perspectives.
Fields of Study and Research
The Department of Civil and Environmental Engineering offers a M.S degree in Coastal and Ecological Engineering. The Master's degree is designed as a broad-based curriculum that covers coursework in traditional coastal and ecological engineering fundamentals as well as the opportunity to take courses in other related, and highly relevant, areas such as coastal geology, estuarine dynamics, and wetland science. The Department's offerings are enhanced by access to the facilities and resources housed within other LSU departments (e.g,. Oceanography and Coastal Sciences, Geology & Geophysics) as well as non-LSU organizations such as the Louisiana Coastal Protection and Restoration Authority, The Water Institute of the Gulf, the U.S.G.S. National Wetlands Research Center and the U.S. Army Corps of Engineers.
Basic Degree Requirements
For the M.S. in Coastal and Ecological Engineering, there is only a thesis option available. The thesis option requires the student to complete a minimum of twenty-four (24) hours of approved course work and to submit an acceptable thesis worth 6 hours. One half of the coursework must be at the 7000 level or above and one half of the coursework must be in CE courses. Coursework for the M.S. degree is divided into two categories: a 12-hour set of core courses for all students in the program, and a set of approved electives for students wishing to specialize in either coastal or ecological engineering. Guidelines for selecting courses in this program are given below.
Subject to approval of the advisory committee and program coordinator, students transferring from graduate programs of other institutions can transfer a maximum of 50% credit hours of course work done.
Full time graduate students must register for the one credit hour seminar class (i.e., the 7000-level coastal graduate seminar course or, if that isn't offered, then CE 7750) each and every semester. Part-time graduate students are required to register for this seminar only in their graduating semester. Only one hour of CE 7750 may be applied to satisfy the course requirements.
Core Course Requirements
12 credit hours of core courses (see list provided below)
12 credit hours from approved electives from the student's concentration (see list below)
Total 24
Plus 1 credit hour of CE 7000-level coastal graduate seminar or, if that isn't offered, CE 7750.
Plus Thesis: 6 credit hours of thesis are required to graduate in addition to the coursework requirements list above.
Major Field Courses
CE 4320 (3 credit hours) Coastal Engineering
EVEG 4xxx (3 credit hours) Ecological Engineering (cross listed and co-taught with Department of Oceanography and Coastal Sciences faculty)
MATH 4038 (3 credit hours) Mathematical Methods for Engineers
CE 7xxx (3 credit hours) Coastal and Ecological Engineering Design
Select 2 from the coastal list and 2 from the ecological list. Note that these are 4 courses distinct from any of the core course requirements.
The list of approved elective courses will be kept in the Department of Civil & Environmental Engineering.
|Ecological Engineering Electives
|Coastal Engineering Electives
EVEG 4159 Design of Wetlands for Wastewater Treatment
CE 4200 Hydrology
CE 7180 Water Quality Simulations
OCS 4308 Plants in Coastal Environments*
OCS 4372 Estuarine Ecology *
OCS 4128 Wetland Hydrology and Hydrodynamics
OCS 4410 Ecosystem Modeling and Analysis*
OCS 4560 Wetland Loss, Restoration and Management*
OCS 7010 Concepts of the Ecosystem*
OCS 7124 Applied Coastal Plant Ecology*
OCS 7165 Biogeochemistry of Wetland Soils and Sediments
CE 4445 Hurricane Engineering
CE 7*** Coastal Hydromechanics
CE 7*** Sediment Transport Mechanics
CE 7*** Advanced Fluid Mechanics
CE 7200 Free Surface Flow
CE 7255 Advanced Hydraulics
CE 7260 Advanced Hydrology
CE 7325 Marine Geotechnics
OCS 4024 Coastal Morphodynamics
OCS 4164 Deltaic Processes and Products
OCS 4170 Physical Oceanography
OCS 4210 Geological Oceanography
OCS 4465 Coastal Zone Management
OCS 7122 Gravity Waves in Shallow Water
OCS 7123 Oceanographic Data Analysis
Articulation Courses
For students without an engineering background, a series of articulation or preparatory courses will be required to prepare students with a calculus-based, science background to understand and apply coastal and ecological engineering principles. Minimum articulation requirements are as follows: MATH 1550, MATH 1552, MATH 2057, MATH 2065, CE 2450 (Statics), CE 2200 (Fluid Mechanics), CE 2250 (Fluid Mechanics Lab), EVEG 3200 (Water Resources II), CE 3300 (Geotechnical Engineering 1). The advisory committee may identify additional articulation requirements in the course of planning the program of study.
CEE: Clinton S. Willson, Ph.D., P.E., LSU Department of Civil and Environmental Engineering, 102 ELAB, firstname.lastname@example.com, 225-578-8672
DOCS: Robert Twilley, Ph.D., Executive Director, Louisiana Sea Grant College Program and Profess, Oceanography and Coastal Sciences, 239 Sea Gran Building, firstname.lastname@example.com, 225-578-6445
Principal Faculty
Q. Jim Chen, Ph.D., P.E. LSU Department of Civil and Environmental Engineering, 105 ELAB, firstname.lastname@example.com, 225-578-4911
John Pardue, Ph.D., P.E., LSU Department of Civil and Environmental Engineering, 3516 Patrick F. Taylor Hall, firstname.lastname@example.com, 225-578-8661
Victor H. Rivera-Monroy, Ph.D., LSU Department of Oceanography and Coastal Sciences, 3209 Energy, Coast, Environment Bldg., email@example.com, 225-578-2745
Larry J. Rouse, Jr. Ph.D., LSU Department of Oceanography and Coastal Sciences, 318 Howe-Russell Geoscience Complex, email@example.com, 225-578-2953


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WOODBURN — Churubusco's boys basketball team traveled to Woodlan Wednesday night to post a 71-49 win and improve the Eagles to a winning record (4-3).
'Busco's Josh LeFever scored 10 of the Eagles' 16 first-quarter points, while the defense held the Warriors to nine.
"He (LeFever) got off on a real good roll in the first quarter," Churubusco Head Coach Mike McBride said. "In the first quarter we did a nice job defensively, they have some kids that shoot it pretty well and we stopped them."
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Tuesday, July 1, 2014
Imagine driving from Maine to Florida. Now, imagine making the trip in a car that was made before sliced bread was invented.
Beginning in 1981, the Great Race is a nine-day automotive event that stretches more than 2,000 miles across the entire length of the East Coast. The race recently took a pit stop at Patriots Point in Mount Pleasant for a much needed break and the classic and antique racers were on full display.
Although speed is an important factor, the race isn't one mad dash from start to finish. Each car, consisting of a driver and navigator, is given a very exact set of instructions, sometimes consisting of more than 30 pages per day, that detail the course turn by turn. The instructions are highly specific, listing the exact speeds, number of miles, and landmarks which the racers should follow. The ultimate goal is to match the exact time that the trip should take to complete, a time that is kept secret until the end of the race.
"The whole point of this event is not who gets there first," said Hagerty team driver Jonathan Klinger, who manned the 1917 Peerless Speedster nicknamed "The Green Dragon." "It's called a time, speed, distance and endurance rally. … It's all about precision, timing and navigation. It's not like we're running 90 mph out there."
Teams are unaware of the day's course until 30 minutes before the race day begins, and even then, the day's instructions do not list street names or highway numbers.
"All of this seems simple, but what you're trying to do is match a perfect time that you have no idea what it is, and if you follow everything perfectly, you'll match that time," said Klinger.
While this might sound like a grueling venture, the $50,000 grand prize is enough to keep racers coming back year after year. The Great Race's overall winners for 2014 were three-time returning champions Barry and Irene Jason in their 1966 Ford Mustang.
Team Hagerty's other entry, led by driver Tabetha Hammer and navigator Samantha Bonter, is a newly restored early production Ford Mustang that dates back to the Mustang's first year in 1964. The vehicle was restored by about 100 Hagerty employees over the winter and this is the car's first race. Hagerty is a company specializing in insurance for antique and classic vehicles.
Patriots Point also hosted local antique and classic car enthusiasts who displayed vehicles worthy of any showroom floor. For more information on The Great Race and to see a complete list of this year's contestants, visit www.greatrace.com.
Dustin Waters is one of our staff reporters and the staff copy editor. Follow Dustin on Twitter @MNreports for more news updates.
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text:
Nov 14 2011
Oyster Dressing
Oyster Dressing is weird. Who in their right mind would want a fishy-tasting dressing along with their Thanksgiving meal?
I would. That's who. And so would my dad, who has such an interesting palate as he's be as happy with a spam sandwich on white bread as he'd be with Duck Confit. So maybe he's not the best guide, because he'll basically eat anything.
Except bananas. Yes, I come by it honestly.
Oyster dressing, bizarro as it may sound to the uninitiated, is a delicious addition to a plate of Thanksgiving wonderfulness. I didn't think I liked it for the longest time, but once I dove into the craziness, there was no going back. Give it a try this year!
Note: Here's a link to my cornbread recipe. It's a good one: Skillet Cornbread. (The printable version is below.)
The Cast of Characters: Crusty French or Italian bread, cornbread (shown in the skillet), onions, carrots, celery, butter or bacon fat, turkey or chicken broth, and whatever herbs you'd like to use (not shown.)
Don't hate. Appreciate. And please use fresh/raw oysters if you have them available. But if you don't, these are just fine…and hilariously, some folks even prefer the homey, comfort-food quality of the canned ones.
Cut up the Italian bread into cubes and let them sit out for several hours or overnight to get nice and dry.
Same with the cornbread. The drier the better!
Drain the oysters over a bowl and reserve the liquid. If you want to roughly chop them, you can…but I'm going to increase the oyster impact and leave them whole.
Once the bread is dried out, melt some bacon fat (if you happen to have a truckload of it like I do) or some butter (if you're normal) in a large skillet. Throw in the onions, carrots and celery…
Until they're translucent and golden. If you're using raw oysters, you can throw them in and cook them a little here.
Next, it's just about assembly. Throw the white bread…
And the cornbread into a large (pretty durn large) bowl.
Pour in a good 4 cups of the broth, drizzling it evenly over all the bread.
The oysters (if you didn't saute them with the veggies)…
And two eggs. (I crack them over to the side, away from the really hot stuff.)
I told you oyster dressing was weird. Weird and wonderful.
Next, stir it around and throw in some salt and black pepper, along with a couple of teaspoons of whatever herbs you'd like. Poultry seasoning is common, or you can just do rosemary, sage, and/or thyme to suit your tastes.
Next, stir the dressing around for a bit and give it a taste. If you think it has plenty of oyster flavor, great. But if you think it could use a little bit more, splash in a little of the oyster liquid.
Notice I did not call it "oyster juice." That would have been really grody.
Then just stir it up and adjust the liquid content by adding in more turkey or chicken broth. It needs to be pretty moist, so keep adding until it seems right.
Here's what I like to do: bake dressing in the same skillet I use to saute ingredients.
I don't like doing dishes.
Then just bake it in a 350 degree oven until it's nice and crispy and golden on top, about 25 to 30 minutes or so. (The photo above is before baking.) I like the crispy top, because the stuff below will remain mushy and the contrast makes me eat five helpings.
Wait. Maybe that's not such a good thing after all. Enter at your own risk.
Mmmm. There it is. A little salty, a little fishy, a lot delicious. (Oh, and you can stuff your bird if you'd like! Personal preference. Like, totally.)
Enjoy this, guys!
Just to let you know, among other Thanksgiving dishes (AND Thanksgiving leftover dishes) coming over the next two weeks, I'll also show you:
It's that time of year.
Here are the Oyster Dressing printables:
Print Options
Oyster Dressing
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 12
- 3 cups Cornbread, Cut Into Cubes
- 2 loaves Ciabatta Or Other Crusty Italian Bread, Cut Into Cubes
- 2 Tablespoons Bacon Fat Or Butter
- 3 cans Oysters, Drained, Liquid Reserved
- 4 whole Carrots, Diced
- 6 stalks Celery, Diced
- 2 whole Small Onions, Diced
- 8 cups Turkey (or Chicken) Broth
- 1/2 teaspoon Ground Sage
- 1 teaspoon Chopped Rosemary
- Salt And Pepper, to taste
- 2 whole Eggs
- 1/4 cup Chopped Fresh Parsley
Preparation Instructions
Allow all bread cubes to sit uncovered for several hours or overnight until it's dry. Place all the cubed bread in a large mixing bowl.
Heat bacon fat or butter in a large skillet over medium heat. Add carrots, celery, and onions, and stir to combine. Cook for 3 to 4 minutes.
Add oysters and stir around for 1 minutes. Remove from heat and pour over the bread cubes. Sprinkle on the sage, the rosemary, and salt and pepper. Then add the broth while tossing bread cubes with a large spoon. Stir in egg.
Stop after adding 5 or 6 cups of liquid to give the mixture a taste. Add more broth to taste, until it gets to the moisture level you like. Adjust seasonings as needed.
Hint: if you think it needs a little more of an oyster kick, splash in a small amount of the oyster liquid. (A little goes a long way!)
Pour mixture into a large baking dish (or stuff the bird if you prefer.) Bake it in a 350 degree oven for 25 to 30 minutes or until golden brown on top. Serve with your Thanksgiving dinner!
Print Options
Skillet Cornbread
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 12
- 1 cup Yellow Cornmeal
- 1/2 cup All-purpose Flour
- 1 teaspoon Salt
- 1 Tablespoon Baking Powder
- 1 cup Buttermilk
- 1/2 cup Milk
- 1 whole Egg
- 1/2 teaspoon Baking Soda
- 1/4 cup Shortening
- 2 Tablespoons Shortening
Preparation Instructions
Preheat oven to 450 degrees.
Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.
Edges should be crispy!
257 Comments and 49 Replies
Lynn from Baltimore On Tuesday, November 15 at 10:00 am
Oyster dressing, boy does this bring back memories! My grandmother would make oyster dressing and sage dressing every Thanskgiving and only she and my grandfather would eat the oyster dressing. She's been gone many years now and our current dressing tradition is Stove-Top. Gasp! Horrible I know, but I don't eat it and the rest of the family likes it, so I go with the flow. Nice to think back though. Thanks.
Amanda On Tuesday, November 15 at 10:28 am
So funny to see that my fam is not the only one with the oyster dressing tradition! My mom's family (Texans, a few generations deep) always always makes a batch of oyster and a batch of non-oyster dressing…I didn't like the oyster as a kid, but now I love it. And no one else I've ever met outside my family has heard of it. It's one of the things I will miss having Thanksgiving with my boyfriend's fam for the first time this year…maybe I'll just have to whip this up and see who else will be brave enough to try it!
Kathleen S. On Tuesday, November 15 at 10:36 am
Thank you for posting the oyster stuffing recipe. Growing up in NW DC (incredibly, though in the city, our neighborhood was a little town-like enclave), I recall having oyster dressing that my grandmother or mother made. We ate a LOT of seafood (most formt he Chesapeake bay or its rivers); However, my father strongly disliked it though he loved fried oysters…so, the turkey had always had a sausage & chestnut (later sausage & pecan) stuffing and that became the only dressing/stuffing over the years until my grandmother became too sick to cook at all when I was about 9-10. Mom did ofetn make an Oyster casserole as an extra but not always and I never liked it as much as the oyter dressing (BTW, we refer to these bread/veggie/protein dishes as dressing when they are outside the bird in a dish and as stuffing when they make it inside the cavity of the poultry!)….just brings back memories….BUT, grandma's/mama's oyster dressing did not have any cornbread – only cubed white bread that was dried out in a cold oven with the pilot light on overnight – and no carrots – only celery and onions (and lots of Bell's poultry season and extra sage and pepper – anything with oysters in my family had to have a good amount of freshly-ground black pepper as do mine today….gosh, I can taste it right now….
Kaye On Tuesday, November 15 at 10:38 am
It was great to see this recipe. My Grandpa, who would have been 106 this year always wanted my Grandma to put oysters in the dressing at Thanksgiving. Thinking back, I wonder if this was an old recipe. They were Missouri farmers and I can't imagine why Grandma always added oysters to the dressing, as I would think they would have been hard to come by in the 30's and 40's when they were starting out. Grandpa died in1972 and I don't think I have oysters in my dressing since then. I might have to try it this year.
Amy in StL On Tuesday, November 15 at 11:24 am
Wow, I thought we were the only people who had oyster dressing for Thanksgiving! My mom doesn't eat Turkey; so we always made oyster dressing so she could have some. (She's not a vegetarian; she doesn't eat any fowl… since childhood. She loves bacon and Bologna) This has inspired me to try and make this for my folks who are in their late 80s – should be a good surprise this year!
Lucy On Tuesday, November 15 at 11:48 am
My grandmother always used to make one pan of oyster dressing and one of regular dressing. Your photos are beautiful, but I still don't think I can bring myself to eat oyster dressing. Just doesn't sound right to me but I know lots of people love it.
Priscilla On Tuesday, November 15 at 12:48 pm
omg i HAVE to stop reading your cooking section at work!!! i still have an hour till lunch and im already having hunger pains! ive been sending people your website and each person i send it to ends up loving it. great job!
country@heart On Tuesday, November 15 at 1:27 pm
Your pictures are amazing; thanks for sharing your oyster dressing recipe! Our dear mother made it for many family gatherings for Thanksgiving and Christmas and there were never leftovers. We imagine it was one of her ways of 'glamming' up her rural life, eating this delicious dish. For those who can't imagine oysters included in this dish, I want to tell you, it was a delicious treat to find an oyster in your serving of dressing!
DeeDee On Tuesday, November 15 at 1:31 pm
Oyster dressing is my favorite part of Thanksgiving dinner. OK, it's really pie – but I love oyster dressing!
Marcia M On Tuesday, November 15 at 1:36 pm
I make oyster dressing too!!! My mother in law taught me how to make it. And my dad made scalloped oysters for holidays. So, now we have both!!!! It's what my kids look forward to the most at Thanksgiving.
carolinaheartstrings On Tuesday, November 15 at 3:10 pm
This was my favorite as a child. My grandmother was the only one who made it and sadly I do not have the recipe. Cannot wait to try this one. It is the best thing ever!!!!
Hornsmith On Tuesday, November 15 at 3:37 pm
My PA Dutch Grandmother made Oyster Dressing and we love it. No Thanksgiving is complete without it. I thought we were the only ones who did this! I know it sounds weird but we have to have it. Of course we also have the regular kind for those less adventurous.
Carolyn in MS On Tuesday, November 15 at 4:00 pm
Inyureye On Tuesday, November 15 at 7:38 pm
LOL I'm with you. My mother would make oyster stew. Potatoes, onions, milk and of course oyster's. My older brother's always told me that the oyster's floating in the bowl were mice, Mom just cut their tail's off! (You gotta admit, there is a resemblence) So, my bowl never ever had a mouse (oyster) in it. And I thoroughly inspected it! The rest was delicous. LOL
As far as oyster's in stuffing/dressing…ain't gonna happen if I'm cookin'!
tammie On Tuesday, November 15 at 4:42 pm
My family has always had oyster stuffing with our turkey ours a little easier prestuffed stuffing(boxed or bagged) cornbread saute veggies reserve oyster juice and r u ready 4 this…….pineapple crushed mix all the goods together only use broth if low on oyster and pineapple juice mmmmmmmmmmmm nothin says gobble gobble like that and way yummy the next day piled on top of cold turkey samich
Tom Pozza On Tuesday, November 15 at 5:03 pm
My Mom would also make her Oyster Dressing with saltine crackers and cream. I loved it. She did not write her recipe down and passed away 2 years ago. Reading this makes me remember how great a cook she was, and the traditional things were made from time tested recipes she had in her head. My grand mother as well, I never got her dumpling and gnocci recipes either… People, if you love your Mom's, Grandmother, Grandfather or Father's recipies, ask them to write them down! It is too late for me.
I am going to try to make it from what I remember this Thanksgiving.
Kathleen S On Wednesday, November 16 at 2:24 pm
We called the dish made with saltines, cream & butter Oyster Casserole oe Scalloped Oysters, not dressing/stuffing….
michelle On Tuesday, November 15 at 6:46 pm
We always have oyster dressing and regular dressing and Pennsylvania Dutch bread filling (for my husband). We call the oyster liquid the "liquor". We just grind up our raw oysters and add them to the dressing.
Jo F. On Tuesday, November 15 at 7:56 pm
Oyster dressing was my dad's favorite. Our recipe is a little different (no corn bread) but I remember it being very good!
laura dankewich On Tuesday, November 15 at 8:09 pm
Eating at mother in laws with the whole family. I will be fixing 3 dishes to take.
Robyn | Add a Pinch On Tuesday, November 15 at 10:30 pm
I've not once, never, ever, not ever tried oyster dressing but you sure do make it look good!
Laura On Wednesday, November 16 at 12:38 am
When you mentioned oyster stuffing in another post I figured it was the disgusting stuff my FIL makes which has oysters and ground beef. It seems so, so wrong to combine cow and sea. Thank goodness you were talking about something normal… now this I would try!
Emily B On Wednesday, November 16 at 8:14 am
I love Oyster Dressing, but here is my only problem with it, NO LEFTOVERS b/c it will not re-heat. I've tried every method. Does anyone have one that will work? The oysters just get rubbery. And since our family is small we can never eat all of it at once. I'm actually considering just making a small pan with oysters and then leaving them out of the balance.
Mary On Wednesday, November 16 at 5:08 pm
Emily, do you use cornbread dressing with chicken broth? I've already made ours for Thanksgiving and have it frozen. We've never had problems with oysters being rubbery. I bake it until dressing is set and lightly browned. Then remove, cool, wrap with plastic wrap and foil. Freeze. We, however, add jalapenos and cilantro but that should not make a difference.
Konnie On Friday, November 18 at 10:56 am
see my comment. I puree the oysters and juice before adding them to the stuffing.
i have no problem with reheating and the flavor is distributed evenly.
Culinary Collage On Wednesday, November 16 at 9:16 am
This sounds like it would compliment my Thanksgiving dinner nicely………thanks!
Beverly On Wednesday, November 16 at 9:16 am
Way over in the pioneering parts of the UK, I use Geo Watkins original anchovy sauce in most of my minced beef type recipes and I guess this is a similar theme. I love the salty depth of flavour you get with it. Our Lea & Perrins or Worcestershire Sauce is also based on anchovies but we like to keep that fact a little quiet!
Ann On Wednesday, November 16 at 12:29 pm
I'd never had nor heard of oyster dressing until I was married. But my husband's family loved it, and now I do, too. I have never thought about using canned oysters, but that's a good thing to know. Thanks for sharing, Ree!
Glenna On Wednesday, November 16 at 12:36 pm
Oyster dressing on a ranch in Oklahoma. Hmmmm.
Alyssa On Wednesday, November 16 at 1:06 pm
Ack! My Mom makes this every single Thanksgiving. I think my family is split 50/50 on the pro or no oyster dressing. Having a house on the Willapa Bay ensures 24/7 access to fresh oysters but regardless, I still can't handle them ruining my Thanksgiving dressing. Fortunately there are always two large bowls of dressing, one with and one without the oysters and I enjoy making fun sign picks with pictures to finally end the constant questioning of "which one of these has oysters in it"?
Kathleen On Wednesday, November 16 at 3:35 pm
My grandmother who raised me prepared her dressing this way, and she loved the oysters in it. When I got my first car, she asked me to go to the store for her the day before Thanksgiving. She was missing her oysters for the dressing. I nearly fell out. I had no idea all those years I had eaten oysters and did not know it!
Mary On Wednesday, November 16 at 5:03 pm
Oyster dressing is a tradition in our family. We use only onions and celery (no carrots), otherwise recipe is similar (cornbread dressing). Difference is we add 1/4 to 1/2 cup chopped jalapenos, a few cloves of chopped garlic and stir in a handful of chopped cilantro. It is amazing! Need I say that we live in Texas?
Tawanka On Wednesday, November 16 at 6:51 pm
My receipe for cornbread is even simpler. Use 2 cups SELF RISING cornbread, mix w/ one beaten egg and approx. 1 cup of milk. Melt 2 tablespoon of oil in an iron skillet. Coat the bottom and sides of pan and pour excess into the batter. Spread batter in pan and bake at 400 degrees 39 minutes. Best you ever ate.
Gretchen On Wednesday, November 16 at 7:27 pm
We have always had oyster dressing at Thanksgiving dinner too! So glad to see so many others that think it is divine and not weird! I think our recipie came from my great grandmother. Can't wait for next Thursday when mine is in the oven!
L Rice On Wednesday, November 16 at 8:14 pm
My father loves oysters. One Thanksgiving, as a surprise for my father, my late mother made oyster dressing. I've never forgotten how great that dish tasted. I made this stuffing this evening…even used the canned oysters. My family loved it…even the 4 year old who is a picky eater. Making it again on Thanksgiving as a surprise for my father. Can't wait!
polwig On Wednesday, November 16 at 8:15 pm
Look interesting and by that I mean something that I would try but not sure if I would go to the extend of making. When can I come over?
Bratfink On Thursday, November 17 at 2:04 am
The only time I had oyster dressing it wasn't completely cooked. I got a mouthful of raw oyster and since I'm not a big fish fan I started gagging. Thank God there were paper towels as napkins since I very quickly spit it all out into that and scraped my tongue besides.
No one at the table noticed. I was grateful.
This was my then boyfriend's mom's recipe. She was the Worst Cook in the World. I kid you not.
Not my best Thanksgiving Day memory. But I still eat dressing.
Corey On Thursday, November 17 at 6:47 am
25-30 minutes?? I think not! While, I love moist dressing, I don't think this is enough cooking time. I usually have to cook my dressing 60-80 minutes for it to be firm AND moist. Recipe seems pretty accurate, but it's VERY, VERY important to taste the mixture before adding the eggs. How seasoned it is then, is how it's gonna taste once out the oven.
Erin On Thursday, November 17 at 8:25 am
I make oyster dressing every year since my mom passed away. It is something my whole family loves. The only thing is I am the only one that knows how to make grandma's recipe.
rb On Thursday, November 17 at 3:58 pm
May I just say thank you?
Thank you for putting buttermilk in your cornbread.
Thank you for not putting sugar in it.
That is all!
Terry H On Thursday, November 17 at 4:24 pm
Wow, my family would never go for the Oyster Dressing.
But I would and how. We always had Oyster Dressing growing up. Yum.
BTW, I thought I was the only one who did not like Bananas!! Which is pretty Weird for a devout foodie like me! Glad to know I am in good company.
Sarah On Thursday, November 17 at 8:27 pm
Oyster Dressing is delicious. It's not Thanksgiving without my Dad's oyster dressing.
Theresa On Thursday, November 17 at 9:13 pm
My grandparents would always make oyster dressing for the holiday's. This is the first time I have heard of anyone besides them making any. Good to know someone else likes it.
countrygirl On Friday, November 18 at 5:44 am
Sweetie, I got to tell you that my dear mom used to put oysters in the stuffing forever and I never knew it until I grew up. It is the best!!
Missy On Friday, November 18 at 9:34 am
My mother makes this every Thanksgiving, it's my favorite! She uses saltine crackers instead of cornbread, however. It must be an East Texas thing.
Konnie On Friday, November 18 at 10:52 am
Oysters have been my secret ingredient since the first time i made thanksgiving dinner 45 years ago. before appliances, i partially froze the container and chipped away at the mess. (i couldn't stand the texture and trying to cut the little suckers up is a hoot). Now
I puree the whole little container, and dump oysters – juice and all right into the dressing and mix it in. no one gets a mouthful. Everyone has raved about my dressing – so i'm confessing it here, but would horrify my extended family if they found out! haha
they will find out upon my death!
Suellen On Friday, November 18 at 12:18 pm
OH MY – I think I'M related to your DAD! I grew up eating oyster dressing AND spam/treet meat sandwiches on white bread! The rule was if it was fried you added ketchup or mustard, or both; and if it was raw, straight from the can, you ate it plain… ask your dad if he also ate sour dough buckwheat cakes for breakfast
C. Wilson On Saturday, November 19 at 12:47 pm
My mom made oyster dressing every single year for Thanksgiving. She, of course, grew up in Key West, Florida.
Debra On Saturday, November 19 at 8:49 pm
We have an oyster casserole that my mom makes – it is a family favorite.
overhill079 On Wednesday, November 23 at 12:43 pm
Debra, I would love it if you could share the recipe for the oyster casserole.
Thank You,
DebbieH On Sunday, November 20 at 9:55 am
I'd like to make the oyster dressing prior to Christmas and pop it in the freezer. Does this recipe freeze well? Any advice on how long prior to cooking I should take it out? Any heating instructions?
Leslie On Sunday, November 20 at 12:50 pm
Ree, thank you so much for posting this recipe. This is my mother's favorite stuffing and I plan on making this for her this Thursday. Thanks again, and Happy Thanksgiving!
Suzanne On Monday, November 21 at 8:25 am
I am SOOOOO glad to see that you do not make your cornbread with sugar! Being from a Mississippi family and KNOWING my cornbread, as I think I do….Thank you!!! Yum!
Happy Thanksgiving!!
BeccaRose On Monday, November 21 at 1:29 pm
I LOVE oyster dressing. For some reason, my Mom stopped making it, maybe because I was the only one left who liked it ! I'll show them, I'll make this recipe for Christmas! Looks delicious!
overhill790 On Wednesday, November 23 at 12:39 pm
Duck with Oyster Dressing, what a treat at Christmas, YUM!
aitchness On Wednesday, November 23 at 11:20 pm
A standard in NOLA. Grew up eating "orster" dressing every T Day and Christmas. I've lived in PA for so long, but it has always been on my Thanksgiving table and it has worked it's way onto the table of my husband's family. Made it today with the addition of crab & Shrimp this year. We'll see how it comes out! The Nola version varies much-mine is normally done with stale french bread, broth, eggs, thyme, cayenne, and the holy trinity, and the oysters with the liquor of course:) Happy Thanksgiving to all.
purplemidnight On Thursday, November 24 at 7:49 pm
WONDERFUL recipe! I've never had oyster dressing before though I've wanted to try it for a long time. I like oysters so figured it had to be delish! I will be serving this AGAIN for Christmas! It was great; thanks so much for sharing!!!
Loy On Friday, November 25 at 1:15 am
I must be related to a lot of these folks. We always had oyster dressing at Grandma's and my Mom made it, too, until the grandkids saw her putting the oysters in the mixing bowl and said they wouldn't eat it. They HAD been eating it twice a year (Thanksgiving and Christmas) well into their teen years. They raised such a ruckus that Mama left them (the oysters) out from then on. Mama's gone but I will be making the dressing before these used-to-be-teenagers show up at my house on Saturday for our belated Thanksgiving celebration and I just may sneak a few of them in while I have the opportunity. My Mom's family was from central Kansas, so this recipe being Southern is not exactly so. And, further proof that a lot of us must be related is my Daddy's oyster stew during the holidays. It was the best — unfortunately he didn't use a written recipe so I haven't been able to duplicate it. He also made divinity when we lived in Kansas and Oklahoma but after moving to the Texas Gulf Coast, that tradition died a slow death due to the humidity.
Duriing a conversation with some friends a few weeks ago, we discovered that a lot of us grew up eating home-made noodles cooked in turkey broth during the holidays. And all of us put the noodles and resulting gravy on top of our mashed potatoes, dressing, turkey slices, yeast rolls, whatever. It was glorious and I remember arriving at Grandma's or Mama's to find the noodles on a towel draped over the back of the kitchen chairs to dry before they were cooked. It was glorious!
Gaynell On Saturday, November 26 at 4:23 pm
Here is Louisiana Oyster Dressing is a staple on most people that are a family of generations from LA dinner tables. Everyone and I mean everyone has a different recipe and everyone swears theirs is the best. Our Oyster Dressing is a 1/2 and 1/2 mixture of ground beef, ground pork sausage ,oysters, green onions (lots) yellow onion, garlic and so for. it mainly a meat dressing with oysters in it and boy is it good, its the best LOL
Elmer On Sunday, December 11 at 11:45 am
Oyster stuffing is great. I don't use the cornbread. I like to make a couple different stuffings, but gotta have oyster. I buy medium size bread bowls with a good hard crust. I hollow them out and also use that bread. Then I stuff each bread bowl with a different stuffing and put the caps back on. Wrap in foil, cook for about 30 min, open foil for the last 5 min. I will have to try using cornbread. Another good side dish is either potato soup, split pea soup, or clam chowder in a bread bowl. These go really good with ham.
Billie C On Monday, December 26 at 8:14 am
This recipe was FABULOUS! I made it to accompany lobster thermidor for Christmas, and our family was SO impressed. Home run!
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text:
George Block
George Block currently serves as Chairman of the Board for both San Antonio Sports and Voices for Children – San Antonio. Prior to his retirement, he was an educator and coach in San Antonio for 36 years, and both COO and CEO of Haven for Hope of Bexar County, our community's new transformational homeless center, from 2009-2012.
Yearly Archive for 2009
A Father's Love
It was one of the most beautiful sentences I ever heard. We were sitting around talking like two guys with nothing but white on our heads. I'm not sure how the conversation even wandered over there. How do conversations go where they seem to want as if they have a mind of their own? "I […] [Read More]
What do you think about frats?
I've been on the road for a few weeks. It's funny to come home and see that nothing has changed. There is no new information in the "nuclear debate." How could there be? There is no new information in the "mass transit debate." There actually could be new information, but our "leaders" are squinting hard […] [Read More]
Saturday evening we were watching the horrible first inning of the McAllister Little League game, while moving tables, chairs, coolers, and ice chests. When we would walk by the TV, we would feel badly for the kids, but we knew it didn't matter. Thirty five years from now, they would get together, savor their friendships, […] [Read More]
The Night of the Living Dead
I got my new job by accident. More precisely, I was tricked into it. That is somewhat embarrassing, since I was tricked by someone I used to babysit. Robert was working for Bill Greehey, the great business leader and philanthropist, on Bill's newest project a "homeless transformation center." Bill had sent Robert around the country […] [Read More]
Bad Judgment
I retired from the Northside School District June 30th and started working for Haven for Hope July 1st. My last day with Northside, however, was August 12th. What's the point? My boss was going on vacation, then there was a problem with the job announcement, then the (fabulous) person they hired to take my place […] [Read More]
Grassroots Support for Nuclear Energy: Who Knew?
Surprises always make life more interesting. I went to the District 7 CPS presentation on their plans to build two new nuclear reactors. I was expecting to be the only one supporting the project. I was prepared to be heckled. I was prepared to be laughed at. I was not prepared to be redundant. Justin […] [Read More]
Weekend reading and Afghanistan
Not everything made sense last weekend, but some things provided amazing insight. I picked up Sunday's Express-News and read that "Arsenic find led to worse revelations about UTSA." Exactly what could be worse? Do profs shoot students who answer questions wrong? It seems like poisoning your students would be about the worst policy a university […] [Read More]
Missing the boat
I have this reoccurring image of a boat – a large cruise ship maybe. We are slowly sailing and see some people adrift in the sea near the boat. There is plenty of room on the boat, but we don't have any ladders or ropes and it is illegal to use sheets to bring people […] [Read More]
Show More


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Community News: Joyce Spencer
SCOUTS HONORED: Boy Scout Troop 790 of Barboursville, will conduct an Eagle Scout Court of Honor tomorrow at Elmwood Baptist Church. The scouts being honored are Ryan Beals, son of Donald and Debbie Beals of Barboursville; Renato Castillo, son of Rey and Sandra Castillo of Huntington; Dylan Elder, son of Gary Elder and Jacqueline Scherer of Huntington; and Hayden Ansinelli, son of Dr. Richard Ansinelli and Debra Cummings of Barboursville. Ryan, Renato and Hayden completed Eagle projects at the Green Bottom Wildlife Management Area. Dylan completed his Eagle project at Cabell Midland High School. Guest speaker at the Court of Honor will be Brandon Dennison, Troop 790 Eagle Class of 2004 and graduating senior at Shepherd University. Senior patrol leader for the troop is John Castillo. Scoutmaster is Jim Wilson.
SCHOLARSHIPS: United Commercial Travelers, a fraternal non-profit organization, has awarded $1,000 scholarships to four students at Cabell Midland High School. Students will be presented their awards at the CMHS senior awards assembly May 19. The winners are: Kathleen Sullivan, daughter of David and Anna Sullivan of Barboursville; Chelsea Stevens, daughter of Tim and Cynthia Childers and Tim and Karen Stevens of Barboursville; Emily Terry, daughter of James and Loretta Terry of Milton; and Chantelle Hager, daughter of Randy and Tawana Hager of Salt Rock. All of the scholarship recipients plan to attend Marshall University.
SINGER: Kudos to Kala De Hart, a Cabell Midland High School sophomore, who sang the national anthem at the Marshall University Green and White game a couple of weeks ago. Kala, the daughter of Rich and Becky De Hart of Barboursville, is a member of the show choir at CMHS and opened the show for county music singer, Taylor Swift, when she sang at the Keith Albee Performing Arts Center.
ALL-CLASS REUNION: Plan to attend the Barboursville High School first, all-class reunion May 16 and 17. On Friday, a casual social will be at 7 p.m. at Stat's Sports Bar in Barboursville. On Saturday, the reunion will begin at 2 p.m. at the Barboursville Community Park. Country music singer, Rick Huckaby will perform at the outdoor amphitheater with BHS alumni, Todd Thornburg, opening . Attendees are encouraged to bring blankets or chairs. Local vendors, Outback Steakhouse, Gino's Pizza, and chef Jessica Ray (a 1991 BHS grad), will be available. For additional information, contact barbours email@example.com or www.freewebs.com/ bhsallclassreunion.
BENEFITS: Good food is offered in the area this weekend, and proceeds from each event will benefit charitable organizations. Today, from 11 a.m. until 7 p.m., the Huntington Kiwanis Club has its 12th annual spaghetti dinner at First United Methodist Church, 1124 5th Ave., Huntington. The price is $6 for adults, $5 for seniors and $4 for children 12 and under. Family packs of six tickets are available for $30. Patron/corporate benefactor packs of 20 tickets are available for $100. For these packs, call 304-736-7530. Proceeds from this dinner will benefit the Kiwanis Day Care Center, an outstanding community service for 77 years.
The annual spring Barboursville Lions Club pancake breakfast will be from 7-11 a.m. Saturday, at the Barboursville Community Center. Price is $5 for adults and $3 for children under 12. Children under four eat free.
THIS WEEK'S BIRTHDAYS: Happy birthday this week to Tim Biller, Nate Cobb, Jim Myers, Teresa Spencer, Martha Snider, Greg Briers, Ray Wilmoth, Lanny Belville, Kim Burcham, Elizabeth Nance, Rod Moehling, Jessica Thomas, Jean Dague, Mark McCallister, Rick Hannan, Ronnie Dolin, Brandon McClung, Jana Whitt, Kayla Pauley, Greg Bridgewater, Thelma Hall, Lisa Smith, Zachary Pauley, Jim Barton, Elizabeth Dilley Porter, Lorrie Levi, Leslee Cassidy, Jessie Scarberry, Bart Thompson, Sarah Stanley, Ken Mincer, Karen Douglas, Garrett Blake, Eleanor Dean, Joanne Legge, Randall O'Neal, Brandon Bickford, Bailee Blankenship, Karla Hysell, Jean Lane, Karen Jones Ward, Ricky Allen Byrd, Mike Casto, and Dave Adams.
Special wishes to Pat Clay who celebrated her 81st birthday Monday; to Tyler Cook whose eighth birthday was Tuesday; to Michael Scott Johnson, who celebrated his 42nd birthday Wednesday; to Chase Connor Watts who blew out three candles Thursday; to Dale Robertson who was 32-years-old yesterday; to Garnet McCloud, whose birthday is today and to her great-granddaughter, Annalee McCloud, whose birthday was yesterday; to Riley Beth Brillhart, "Grandpa's Girl," whose first birthday is today; to Lindsey Powers, who will be 14-years-old Sunday; and to Keith Savage who celebrates his 75th birthday Sunday. Belated wishes to Donna Thomas, who observed her birthday May 1. She and her husband, John, will celebrate her birthday on an Alaskan cruise next week with her sisters and brothers-in-law, Jeri and Sam Adkins, of Tucson, Ariz., and Bernice and Hank Merz of Huntington.
THIS WEEK'S ANNIVERSARIES: Couples celebrating wedding anniversaries this week are: Steve and Becky Simmons, Blake and Elizabeth Wallace, Jason and Beth Carney, Bill and Phyllis Hall, Dana and Eliza Robertson, Baker and Kellie Neal, Gene and Marian Crowe, Fred and Barbara Morrison, Jarrett and Estelle Maynard, and Arnold and Joyce Dunlap.
Special wishes to Bob and Coral Mallory of Proctorville, who celebrated their 53rd anniversary Tuesday; and to Charles and Kim Burcham, who will celebrate their 25th anniversary Sunday.
Send items for this column to Joyce Spencer, 817 Main St., Barboursville, WV 25504, or fax to 304-736-4522. Her e-mail address is firstname.lastname@example.com.
The Herald-Dispatch welcomes your comments on this article, but please be civil. Avoid profanity, obscenity, personal attacks, accusations of criminal activity, name-calling or insults to the other posters. Herald-dispatch.com does not control or monitor comments as they are posted, but if you find a comment offensive or uncivil, hover your mouse over the comment and click the X that appears in the upper right of the comment. If you do not want your comment to post to your personal Facebook page, uncheck the box below the comment.


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UTSD restorative dentistry and prosthodontics resident Shweta Tawde, BDS, (center) won the Edward J. Cooksey Award at the 2013 Star of the South Dental Meeting. From left are Dr. Stephen Laman, Greater Houston Dental Society President Dean Hutto, DDS; Shweta Tawde; Star of the South Meeting Chairman Greg Condrey, DDS, MS; and Table Clinic Co-Chair Mai Tram Nguyen, DDS. Photo courtesy of Greater Houston Dental Society.
Students from The University of Texas School of Dentistry at Houston won most of the table clinic presentation awards at the 2013 Star of the South Dental Meeting, including the Edward J. Cooksey Award, the competition's top honor. The annual gathering, sponsored by the Greater Houston Dental Society, was held March 7-9 at the George R. Brown Convention Center. The Cooksey award – given for overall excellence in scientific table clinic presentation – went to Shweta Tawde, BDS, for her presentation "Digital Complete Dentures." Tawde is a resident in the Department of Restorative Dentistry and Prosthodontics. Other winners include the following: Read more
Like many of her fellow students, Brittni Wait bikes to school daily. A new student club, BikeCuspiDDS, has been formed at UTSD. Photo by Brian Schnupp.
The newest student club at The University of Texas School of Dentistry at Houston has nothing to do with dentistry, but the crammed bicycle racks outside the school suggest this new group for cycling enthusiasts could find a large audience. "BikeCuspiDDS," a play on the name for premolar teeth, was started by a trio of third-year dental students who only recently took up cycling, yet are eager to get other UTSD bicycle riders – regardless of skill level – involved in group activities. Randi Mellon, Duyen Ho and Totatzi Lopez hatched the idea for a new club after deciding to participate in this year's MS 150, an annual charity bicycle ride for multiple sclerosis. They bought road bicycles, helmets and other riding gear and started training with weekly rides at George Bush Park or along bayou bike trails. Read more
Retired U.S. Air Force Col. Ray Koeppen, DDS, now chair of the Department of Restorative Dentistry and Prosthodontics, leads first-year dental student Greg Chaffin in the military oath of office.
Greg Chaffin, a first-year dental student at The University of Texas School of Dentistry at Houston, has been sworn into the United States Air Force as a second lieutenant. Retired Air Force Col. Raymond Koeppen, DDS, chair of the Department of Restorative Dentistry and Prosthodontics, administered the oath earlier this month. Chaffin, a Cypress native, earned an undergraduate degree in international business from the University of Texas in Austin. After completing dental school, he will serve at least three years as an Air Force dentist. Read more
Glenn Housholder, PhD
Professor Emerita Glenn Tholen Housholder, PhD, a longtime faculty member at The University of Texas School of Dentistry at Houston, died Feb. 26, 2013. She will be remembered by her colleagues and students as "a compassionate and caring individual, an excellent and exacting teacher and a good friend," said one of those colleagues, retired Professor Emerita Peggy O'Neill, PhD, DDS, who had these words to share about her friend: "Glenn was a very private person, more a listener than a talker, with a great sense of humor and a genuine interest in people. She was always very calm and steady and created that atmosphere for others. Glenn was married to Dwight E. 'Gene' Housholder, and outside of their careers, the two of them enjoyed collecting Hollywood films – the projector type – from before the days of videotape. Read more
eFlash! is a publication produced by The University of Texas School of Dentistry at Houston.
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HSK Practice
My twin sister and I are studying for the HSK exam. We would appreciate any helpful tips of study guide books, articles, youtube channels and etc to help us on our studies to pass the Hsk level 1 since this will be our first time. =0)
Nice, i didn't know gurulu and chinesecio..gurulu seems to have a free option and 2 premium accounts and they are cheap. Instead I'm not sure yet about the cost of chinesecio..do you know anything about that Beth?
i recommend a few series as "integrated Chinese" or "New Practical Chinese Reader"..if you want to practise reading you can use a few books from Chinese Breeze Chinese Reader series..then if you want to learn characters i recommend "remembering simplified hanzi" by Heisig. About grammar i recommend "Modern Mandarin Chinese Grammar: a practical guide" by Claudia Ross. I also recommend you to use a software called Anki, a website and ios app called Skritter, a website called memrise. Finally you can use nice podcasts from Chinesepod or Popup Chinese.
I recomend you to resolve all the exams that are here: http://www.chinesetest.cn/index.do
And to learn all the vocabulary for this examen. There are just 150 words. :D
hi, i am chinese, nice to meet you , can we be friend and teach each other, my skype is aaron00888,谢谢
I am good at oral speaking.Come and chat with skype rickymie
What did you say nina? Wo ye shi what?
She said :"wo ye shi shuang bao tai"."双胞胎"means "twins"!When and where do you have HSK exam?
THANK YOU malina for the link. And Fabio thanks for the helpful materials...looking into them.
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Tags soundtrack, life, love, thinking of you
Artists Luísa Maita, Disclosure, Ann Steel
August 16, 2010
Thinking of YOU.
some yum!
Batteries May Drain by atossedsalad
"I will come back as a little breeze.
late night, early morning, burn the candle at both ends, here for you
Beverly by atossedsalad
"If you remember everything, I wanted to say, and if you are really like me, then before you leave tomorrow, or when you're just ready to shut the door...
post-punk, classic rock, 60s, 70s rock
Bogart Slept Here by atossedsalad
Seventy-four songs playing in the foreground of a dream.
in need of love, need, lost in thought, late night, dream
Man's red flower by atossedsalad
electro swing, swing


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Doctor of Jurisprudence (J.D.) Degree - Graduation Information
Below are the links to the J.D. self-audit form and course summary grids. These grids list the courses that fulfill specific graduation requirements. Please review this information carefully and complete the appropriate self-audit form. It is your responsibility to ensure that you meet all your graduation requirements for the conferral of your degree. If you have any questions regarding the completion of your degree requirements, please contact the Office of the Law School Registrar at (650)723-0994 or email email@example.com.
Please download/update Adobe Reader here to view the documents below.
Self-Audit Forms
- J.D. Self-Audit Form (Students Entering Fall 2012 and After)
- J.D. Self-Audit Form (Students Entering Fall 2009 to 2011)
- J.D. Self-Audit Form (Students Entering Fall 2002 to 2008)
Course Summary Grids
Additional Information
Applying to Graduate
In order to be eligible to graduate from Stanford Law School, you must file a "Graduation Application" form in Axess. The official application deadlines are set by the University and listed in the Stanford Academic Calendar. Please see the following information on Applying to Graduate.
Diploma information is available from the Office of the University Registrar.
SLS Graduation Ceremony
Commencement information can be found at commencement.stanford.edu. The Office of Student Affairs can answer questions regarding the SLS graduation ceremony. Contact information for the Office of Student Affairs is available on the OSA website.
Contact Information
- Stanford Law SchoolOffice of the Registrar
- Stanford Law School
Crown Quadrangle
559 Nathan Abbott Way, Room 100
Stanford, CA
- registrar@
- tel: (650) 723-0994
- fax: (650) 723-8234
Visit us:
Mon-Fri 10am-4pm


text: Prev | Next Purchase this photo Billy Summer/The Putnam Herald Wrestling in the 170-pound weight class, Redskins grappler John Francis takes on his Cabell Midland opponent on Thursday, Dec. 19, 2013, at Hurricane High School. Gallery: Putnam in Pictures, Friday, Dec. 27 Dec. 27, 2013 @ 08:14 PM The Herald-Dispatch / 2015 Did you miss something in Putnam County this week? Chances are, one of our photographers was there. ()


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Star Trek Online Discussion Thread (now free to play!)
View Single Post
September 7 2011, 12:48 AM
Timelord Victorious
Rear Admiral
Location: Germany, Earth, the Solar System
Re: Star Trek Online Discussion Thread (now free to play!)
Well, given the choice of a grindy leveling experience, a low level cap to play levels 1-25 or what they do now. i prefer the newest modell I think.
It allows players without another learning curve to play a reasonably powerful Klingon to actual cap and allows Cryptic to stealth develop new content which could gradually lower the entry level until level 1 and a new tutorial.
Spoiler me one more time! I dare ya! I double dare ya!
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Contact Us
Making the right choice in a staffing partner is a strategic investment that is crucial to your company's future. We understand the importance of finding the right people and the impact that the good hires can have on your business. IMPACT has the latest technology, proven experience, and qualified team prepared to take your business to the next level. IMPACT will provide immediate, dependable, and cost-efficient solutions for your hiring needs.
Contact an Impact Agent today!
29792 Telegraph Road, Suite 150
Southfield, Michigan 48034
ph | 248.262.5200
fx | 248.344. 2901
46630 Gratiot Ave
Chesterfield, Michigan 48051
ph | 586.330.7000
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Chicago, IL 60103
ph | 312.750.0543
fx | 312.750.0547


text: Woof's Your Sign News/MediaWholesaleCommunityAboutContact Submit a photo of your pooch * Required fields Name * Address City State Zip Phone E-mail * Your Birthday * Dog's Information Dog's Name Dog's Birthday * Breed(s) Upload up to three photos in .gif, .jpg, or .jpeg formats. Please send as 72 dpi resolution and 500 pixels on the longest side. Photo 1 Photo 2 Photo 3 Please provide some additional information about the photo(s) and your dog. Woof's Your Sign | News/Media | Wholesale | Community | About | Contact COPYRIGHT 2009


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News & Events
- Annual Reports
- IRS Documentation
- Fact Sheets/Brochures
- The Scholar Newsletter
- Commitment To College Opportunity
Scholarship America will be officially renaming its St. Peter, Minn. office location in memory of former Scholarship America president, Joe Phelan. The new name of the building—The Joseph F. Phelan Center for the Pursuit of Postsecondary Education—will be unveiled during a dinner and special naming ceremony, hosted by Scholarship America's Board of Trustees on Thursday, October 26.
A special plaque inscribed with the message, "Joe's vision built this campus and furthered our mission," will also be unveiled at the event.
Joe Phelan became the first president of Scholarship America in 1980. He started with Scholarship America in 1967 as a volunteer, and later served as regional director and national executive director. He was instrumental in developing the organization's Scholarship Management Services division, and in moving the national headquarters from Manchester, N.H. to Saint Peter. Phelan wrote The Half-Mile Bridge: Lessons of Truth on America's Nonprofit Landscape in 1997 based on his experiences leading Scholarship America. Phelan died in May at the age of 71 after a two-year battle with cancer.
Janine Fugate, Scholarship America
952.830.7307; email@example.com
# # #
About Scholarship America
Scholarship America is a national education service organization that mobilizes support for students getting into and graduating from college. Scholarship America has distributed more than $2.5 billion in scholarship assistance to more than 1.7 million students over the last 50 years. Scholarship America's programs, which include Dollars for Scholars®, help fund both entry-level and multi-year scholarships, as well as emergency financial grants. More information is available at scholarshipamerica.org.
Scholarship America's Dream Award is a renewable scholarship fund targeted toward completion. These annually-increasing awards will be given to students selected from across the nation who are entering their second year of education beyond high school.
Scholarship America's blog, The Scholarship Coach, appears weekly at USNews.com, featuring expert advice on all kinds of scholarship issues. Here on the site, we feature a new highlight from the blog every week, and you can also download a free Scholarship Coach e-book!
Nearly 1/4 of the U.S. population owes a collective $700 billion in student loan debt. We are committed to helping more students graduate from college with less debt. A gift of just $1 a day -- for a week, for a month, or for a year -- can help ensure that students are able to achieve their goals.


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4:57 am
Mon December 23, 2013
Weird Stories Make The News In 2013
By editor
Originally published on Mon December 23, 2013 7:00 am
Good morning. I'm David Greene.
So, the news got weird in 2013. Here's a roundup of off-beat stories from United Press International: Germany dropped the longest word in its language, all 63 letters. Maker's Mark had plans to lower the alcohol content in its whiskey. Angry customers talked them out of it. A Canadian dentist bought John Lennon's tooth at auction, hoping to use it to clone the Beatle. And Denny's opened a wedding chapel in Vegas. The wedding package comes with a cake made with pancake mix.
You're listening to MORNING EDITION. Transcript provided by NPR, Copyright NPR.


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The Department of Defense announced today the return of milestone decision authority to the Department of the Air Force for ten major programs. These programs had been temporarily redesignated under the authority of under secretary of Defense for Acquisition, Technology and Logistics in March 2005 at a time when Air Force leadership was in transition.
These ten programs are once again ACAT 1C, which means they are approved at the service acquisition executive level. Their temporary designation of ACAT 1D programs meant that program decisions were approved at the USD(AT&L) level. Milestone Decision Authority for these ten major defense acquisition programs now falls under to the Secretary of the Air Force Michael Wynne.
The department's review and approval process for large weapons systems is documented in DoD Directive 5000.1 and DoD Instruction 5000.2.


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Ray Brook The Adirondack Park Agency (APA) will hold its regularly scheduled monthly meeting at its Headquarters in Ray Brook Wednesday, Dec. 11. This month's meeting will be a three day meeting.
The Full Agency will come to order at 1 p.m. for administrative actions. At 1:30 p.m., the Full Board will begin to deliberate amendments to the Adirondack Park State Land Master Plan involving classification of recently acquired Finch lands and reclassification of certain adjoining State Land parcels. This action involves the Essex Chain, Indian River and OK Slip Tracts. Agency staff will brief the Board on standards for the Agency's decision, compare the Final Supplemental Environmental Impact Statement to the Draft Supplemental Impact Statement, review alternatives and receive a presentation on the Preferred Alternative.
On Thursday morning at 9 a.m., the Regulatory Programs Committee will determine approvability for a Class A project for a 42-acre shelterwood cut proposed by Lyme Adirondack Timberlands, LLC. The project is proposed for lands in the Town of Webb, Herkimer County.
At 11 a.m., the Full Agency will reconvene to continue discussion of the Finch State Land Classification Action. The Board will receive a detailed overview of the Preferred Alternative and the determinants for classification. The Board will first review the physical characteristics including the general natural resource considerations and road network. From 1 to 5 p.m., the Board will be briefed on the Biological and Intangible characteristics. This will include the Essex Chain and Hudson River fisheries, wetlands and wildlife considerations. The Board will then be detailed on the intangible and social considerations including buildings and existing infrastructure, reserved rights and easements. In addition, the Board will hear a presentation on economic factors, recreational opportunities and snowmobiling. The meeting will conclude with a Board discussion of the Preferred Alternative.
On Friday, Dec. 13, at 9 a.m., the Full Agency will hear a presentation of the Draft Resolution for the Finch 2013 State Land Classification Package. This includes consideration to accept the FSEIS and act on the recommendation for classification for the Finch 2013 State Land Classification Package.
At 11 a.m., the Full Agency will come to order for committee reports, Local Government Review Board comment, public and member comment.
Meeting materials are available for download from the Agency's website at apa.ny.gov/Mailing/2013/12/index.htm.
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When Jacqueline Diaz was laid off from her last full-time job, she made the decision to create her own brand. Armed with a severance package and a dream, she launched Amigapreneur, an online platform dedicated to teaching Latinas how to becoming "sizzling hot entrepreneurs." Each week, Jacky hosts an Amigapreneur podcast in which she interviews Latina businesswomen and entrepreneurs, and susses out their secrets to career success.
Starting this October, Jacky will join New Latina as our new entrepreneurship columnist! Read Jacky's incredible story below, and be sure to check out her new biweekly column, premiering on New Latina on October 2, 2013.
What inspired you to start Amigapreneur?
Many things inspired me to start Amigapreneur, but one of the main reasons was that I wasn't seeing Latinas/os like ourselves represented in business forums. I wanted those great stories to be heard, and so I decided to create a platform, in this case, a podcast show for those women (and men)of color to tell their stories.
Another really important reason why I started Amigapreneur was so that those individuals who were inspired to become an entrepreneur could have a platform where they could get the help, direction, and education (via coaching, the podcast, and the Amigapreneur network) necessary to take action. It's nice to have a dream, but with no action, a dream will continue to be just that–a dream. Amigapreneur is a place for dream pursuers to become action takers.
How have you seen your work impact others?
I'm so grateful for the women (and men) who come on the show. I feel like they're doing myself and the listeners a big service for sharing their great stories and knowledge. I've found that the guests are just as grateful to have a platform where they have the opportunity to inspire and help others.
When people email me or come up to me to say that they were so inspired that they've taken action in pursuit of their passions, now that is real impact.
Who or what inspires you to think big?
First and foremost, my daughter. She represents the next generation of Latinas. I want to be a great example of what a Latina is capable of, especially one that followed her dream in spite of the obstacles and fears she faced. I'm also inspired by single mothers who sometimes feel stuck or hopeless because of their situation and/or circumstances. To them, I say: You are NOT your situation! Where you are today, or where you were in the past, does not represent what your future will hold.
I hope my story, and my guests' stories, will continue to inspire Latinas to take action.
How do you deal with [the idea of] the "F-word"—failure?
I think of failure as being the equivalent of the other f-word. If I fail, then I'm f*****. But in this case, I'll use it in a nice way: Freak I could fail. Freak I could possibly not make it!
I've learned that failure is just a stepping stone and another lesson. Real failure is when you quit doing something because it became too hard. Failure is when you didn't even try. Everything else is just life telling you to go back to the drawing board, reformat, and try harder.
What is your advice to aspiring and established Latina entrepreneurs?
One of the best quotes I've read and that always resonated with me is: "Prepare, but don't prepare so long you miss the opportunity." That goes for aspiring and established mujeres alike. Before you launch a business you prepare and prepare, and continue to prepare, but there comes a point you just have to bite the bullet and JUST DO IT, like Nike.
Established mujeres know that the launch of any business is just the beginning. As their business progresses and continues to grow, they'll be faced with new challenges and obstacles, and that prepare, prepare and no action syndrome will come up. They'll also see that the best course of action will be to just take a leap.
That quote has stuck with me from the beginning, and has inspired me to keep pushing. I promise you that if you push you will never be prouder and more fulfilled. It may not bring you instant happiness, but not dong it will definitely bring you unhappiness.
For more information about Amigapreneur or to listen to Jacky's podcast, go to Amigapreneur.com
You can also follow Amigapreneur on Twitter at @Amigaprener


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In a nod to the region's hemorrhaging real estate market, Drexel University officials announced this week that they are backing away from a plan to build an undergraduate campus west of Roseville.
Even as Drexel entered the picture in 2007 as a potential partner in developer Angelo K. Tsakopoulos' plan to fund construction of a university through the development of some land he would donate, the once white-hot real estate market was cooling off.
This week, with home prices still falling, officials of Philadelphia-based Drexel notified Tsakopoulos and Placer County that they don't see a way to build the campus in the foreseeable future.
"They understand what has happened to the real estate market," said Drexel Provost Mark Greenberg. He said the university's would-be partners agreed that "the original premises of the deal did not exist."


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Download the Sword Project PC Bible from The CrossWire Society.
The Sword Reader features a 3 window viewer that allows you to display your
Bibles in one window, your commentaries in another and your dictionaries and
lexicons in another. There is a Personal Commentary for keeping notes of your Bible Study tied to a specific Bible chapter, full Greek and
Hebrew lexicons tied to Interlinear Bibles and a great word or phrase search
tool. The Sword is easy to download and start using and is absolutely
free to end users.
Please follow these instructions
You must install the Reader before installing the
Shut down all other programs on your PC aside from
your web browser.
Click once on the Sword Reader button below.
Choose to Run the Program (Do not choose Save the
Accept all of the defaults for the Reader. It
will download the main reader, the AKJV Bible, your Personal Commentary
and Nave's Topical Index. The first install program will download the
files and once you hit finish, will launch the software install program
on your machine. Again, accept the defaults, this is important for
your next step in loading the additional modules.
Read and accept the license. This is a free,
open license to use the software.
A Read Me file will open. Read the file and the
warning on privacy, especially if you are outside of the USA. Close the
The Install Manager will launch, you will not need
this for this install so close the Install Manager window.
Click finish and return to this window.
Now install the modules:
Click on any of the Sword Module Pack buttons below -- Choose to
Run the Program.
Read and accept the license and please remember to
pick the default file locations.
Pick the Default or Custom install. Custom lets
you pick all of the modules you want.
Install downloads and places the files in the correct
Next time you run Sword the modules will
automatically install.
Join us for the next
Loving Hearts Ministry Leadership Meeting
October 17th- 18th 2015
Dove Morgan will be ministering to LHM ministers in a meeting that is open to the public.
October 17th LHM -World Changers- Leadership Conference 9am - 4pm with Dove Morgan, and 7pm service with Jerriann Savelle Newton .
October 18th 11am Dove Morgan will be speaking at our Sunday Morning service
Attendance is free.
Please RSVP directly to