text:
Tempering Chocolate
Posted 21 May 2004 - 06:03 PM
Tempering is only involved if you want to coat the truffles in a shell of chocolate. It is not part of making ganache and isn't necessary for a beginner--this recipe just calls for you to roll it in cocoa powder--a lazy man's truffle. It will still taste good. But if you are going to try to coat your truffle ball in chocolate--as a serious amateur or pro would--coat it in tempered chocolate or don't bother.
Couverture is the term for a type of chocolate that has extra cocoa butter, is more fluid, more easily temperable and workable. Couverture essentially means covering. Tempering non-couverture chocolate is not recommended because it is too thick and pasty.
Please do not worry - I hope that your initial truffle experiment goes well, and after you feel comfortable making ganache that you will start thinking about tempering and coating your truffles in tempered chocolate. There's a wealth of that info on the site and after you read and try we can help.
Posted 21 May 2004 - 06:25 PM
I believe if you read furthur down that the instructions do call for coating the ganache centres with more chocolate.
From what you said, however, I would not want to temper my Lindt bars since they're not couverture. Correct?
Posted 22 May 2004 - 04:33 AM
Whether you decide to temper and coat, or not, is up to you.
But, this is from Bon Appetit--and to most of us here it's too dumbed down even for the home cook--it calls for you to dip your truffle into 115 degree UN-tempered chocolate--as if you couldn't temper or wouldn't try tempering. As McDuff says--tempering chocolate is easier than you think. If you follow Bon Appetit's instructions and just coat with un-tempered chocolate, any chocolate, you'll get this dull semi-hard, semi-soft, melt the minute you take it out of the fridge and handle it mess. That's the advantage of coating your truffle in tempered chocolate--it will hold up at room temp and give you a nice snap when you bite into it--and using a couverture for this will help immensely, at least in my experience couvertures are much more easily tempered than non-couvertures.
Pastry chef-Restaurant Consultant
Oyamel : Zaytinya : Cafe Atlantico : Jaleo
Posted 22 May 2004 - 08:39 AM
If your only access to chocolate is the supermarket, I generally recommend buying imported bars in the candy section rather than those in the baking aisle (though it's now not uncommon to find a few upscale chocolates there, too). In selecting a chocolate candy bar, make sure it doesn't contain any inclusions--unless you want to dip your truffles in chocolate that is studded with chopped nuts, etc.
Which ever chocolate you choose, don't even think about melting--and tempering--chocolate chips. You'll get mud instead of creaming, fluid chocolate.
Posted 22 May 2004 - 09:40 AM
With darks, though, I'm curious which chocolates you can recommend--that temper reliably and perform fluidly and well--with sugar listed as the first ingredient? I haven't come across one but I also haven't worked my way through the entire low end of the market. And with the internet and supermarkets realizing there's a market for better chocolates, the couvertures and the chocolates the pros use--even home bakers don't have to settle for poor chocolate anymore--walk into a decent gourmet supermarket, a Wegmans, a Whole Foods, a Central Market or Draegers--even a Trader Joe's--let alone a Fox & Obel where you've taught-- and you'll find an array of Valrhona couverture, Sharffen Berger couverture, and other couvertures even sold chopped bulk retail now--Sur La Table has big boxes of Cluizel couverture and blocks of E. Guittard couverture which melt and temper like a dream, corner markets in decent sized cities have several couvertures to choose from now. That's because even the home baker has started to realize they don't have to settle anymore for the too-sweet, too-thick, too-difficult to melt stuff. It isn't just chips that don't melt--certain varieties of even "professional" couvertures like El rey and Callebaut might theoretically be temperable--but once you get them tempered you can't do much with them--because of their viscosity. A beginner raises the temperature a little bit and bang--out of temper. So that's a roundabout way of saying that's a message I hope gets out more--because then the lower end manufacturers will be forced to improve their products as well.
That will result in more people tempering successfully, more people actually being able to do something thin and clean with their chocolate once they temper it, and fewer people giving up in frustration.
Pastry chef-Restaurant Consultant
Oyamel : Zaytinya : Cafe Atlantico : Jaleo
Posted 22 May 2004 - 11:31 AM
There is no question that it's easier to melt and temper chocolate that contains a respectable amount of cocoa butter, but one should not get caught up in the boutique chocolate fervor and assume that all other chocolates are necessarily inferior. Vending machine chocolate bars aside, there are many quality bulk chocolates made in America that temper beautifully despite their sugar content. Unfortunately, most of these chocolates are not sold at retail so they are less well-known to the general public than their high-end competitors.
I used to think that it was more difficult to temper milk and white chocolates, but I no longer believe that. While it's true that the temperature ranges are lower for these chocolates, I don't think it's that complicated to drop down an extra few degrees--provided you verify the temperature with a thermometer. As for the narrower ranges, I think people place too much importance on them. Once the chocolate is in temper it will remain in temper even if it drops a few degrees below what's suggested as the perfect range. Once you realize that, you will fear tempering less--believe me.
That said, I suppose some will consider me less than a perfectionist when it comes to working with chocolate. Believe me, I'm still a perfectionist, but I've become a realist in my old age and believe that much of what we hear about chocolate dogma is not written in stone. There are parameters within which you must work, to be sure, but they are broader than you might think.
Posted 22 May 2004 - 11:50 AM
And when they get past the very beginning stages--and have dived in and tempered and move on to trying to mold--and their chocolates (dark, white or milk) are to thick to do anything with even if they raise the temp a few degrees, or if they're too cool, too over-stirred, too over-activated "but still in temper" even though its outside the range--they can find others who will commiserate with them and help show them the way forward. It's at that point that the broad parameters can let them down--chocolate and couvertures are very resilient animals but often once you get someone to a critical mass very specific answers are needed to solve very narrow issues and/or it takes a perfectionist to solve some broader complexity. Simon--see what you have down the road if you keep aiming high?
I think the boutique aspect shouldn't even enter into the discussion here--we're agreed on that distracts beginners and how that's overblown and misunderstood anyway! Let's discuss the high end taste points in another thread sometime. Here we're just thinking entry level, working with chocolate, trying to come to grips with ganache and then basic tempering like sgfrank proposes--as you cover in your books, as any of us who work with chocolate or create with chocolate daily do, and as those of us who also teach do--just getting beginners to think about something like viscosity and couverture is a good thing because then they realize all chocolate isn't equal--and that gets them thinking while they do, while they experiment and eventually it gets them back to cocoa butter, how different chocolates are formulated, etc. (I admit I usually try to get people ahead fairly quickly, even home cooks.)
Thank you for filling us in on Peters Burgundy--I remember you had it at the NY Chocolate Show a few years ago--but it isn't something I ever melted and used though I have tasted it, my baseline when I was in school was Cacao Barry Favorites mi amere and I never went lower than that since. I'll get my hands on Peters Burgundy at some point soon and report back--you perked my interest! And hopefully Simon will weigh in with a report on this particular Lindt adventure of his.
Pastry chef-Restaurant Consultant
Oyamel : Zaytinya : Cafe Atlantico : Jaleo
Posted 22 May 2004 - 12:44 PM
Posted 22 May 2004 - 01:01 PM
Last fall I began to hear mentions of Hersey's Special Dark as being a pretty good product.
I decided to try it for myself and found it was as good as many of the products I had used in the past. I used it in cakes and also for dipping glacé fruit and candied citrus peel.
The March 2004 issue of Cooks Illustrated also found it an acceptable substitute for premium chocolate.
The advantage is that for a beginner it is widely available and has a rapid turnover. I found it easy to work with and the price is certainly right.
My blog:Books,Cooks,Gadgets&Gardening
Posted 22 May 2004 - 01:14 PM
Pastry chef-Restaurant Consultant
Oyamel : Zaytinya : Cafe Atlantico : Jaleo
Posted 22 May 2004 - 03:30 PM
I chopped it and measured out 10 oz. to which I added 2 oz heavy cream and two drops of almond oil. I melted it in a ceramic double boiler because it was not enough volume to put into the tempering machine. I brought it up to 105 degrees F, then removed the ceramic insert from the double boiler and placed it on a pre-heated heating pad, brought the temp down to 92 degrees and held it there.
Did you temper and dip with it or just dip into untempered? Also, would you mind listing the ingredients in order for us and telling us what you paid? Thanks andiesenji! The plot thickens...
I dipped the fruit and peel and it took about 20 minutes to set up. I didn't need to refrigerate it, it held nicely at room temp on a tray with a dome cover.
The chocolate could be touched briefly without leaving a fingerprint.
My blog:Books,Cooks,Gadgets&Gardening
Posted 22 May 2004 - 03:41 PM
About the price, I don't recall what I paid. I got it at Wal-Mart and the big bars were on sale for the holidays in a big display next to all the cookie cutters, pans, etc.
Did you temper and dip with it or just dip into untempered? Also, would you mind listing the ingredients in order for us and telling us what you paid? Thanks andiesenji! The plot thickens...
At the time I recall thinking it was a really good deal, compared with what I usually pay.
As I recall I bought 10 bars. I think I have 2 left.
I can't eat chocolate so I have to depend on someone else to taste for me.
One of my unfortunate allergies - the other is alcohol........
My blog:Books,Cooks,Gadgets&Gardening
Posted 23 May 2004 - 05:06 AM
Posted 24 October 2004 - 02:01 PM
But damn, is it always this frustrating a learning curve?
Yesterday I was making a Gateau Clichy for a friend's party (and it didn't even all get eaten!), and spent the bulk of my prep time tempering the chocolate for the glaze. I was working with Guittard chocolate.
The first time, I let the chocolate get too cold. The second, third, and fourth times, it got too hot when I was bringing it back up. Finally, on the fifth try, I got it.
My main question is this: how particular is the tempering temperature? If the chocolate drops below 86ºF, do you have to start over? If it's a couple of degrees above the top end of the range, do you have to start over?
Are there absolute temperatures? I've seen a couple of small variations in the temperature ranges. My recipe source ("The Art of Cake" by Paul Bugat) said to cool the chocolate to 80-84 F, then bring it up to 86-91F. Bo Friberg in The Professional Pastry Chef says 80-82F and then bring it up to 87-90F for dark chocolate.
Jennifer Garner
buttercream pastries
Posted 24 October 2004 - 03:08 PM
Why do you need to temper for a glaze? If I recall that Bugat book, he was doing mostly 25 year old stuff, and I think his Clichy was what everyone else calls an Opera cake--thin jaconde layers, coffee buttercream, ganache and a glaze. This glaze doesn't have to be tempered, in fact, many/most modern French pastry chefs who still do this cake do so without tempering the chocolate because it cuts cleaner when this glaze isn't tempered--and a good Opera requires that you hot knife it cleanly. Most good French pastry chefs "foot" their Opera cakes as well--spreading a very thin layer of tempered chocolate or pate a glacer on the bottom cake surface--again, so it rests cleanly. Everyone has their own pet recipe for this type of Opera glaze--and they usually involve adding some percentage of oil, butter, corn syrup, pure pate (100% unsweetened chocolate in paste form) and/or pate a glacer. So basically what I'm telling you is, at this point in your development, you don't have to get hung up on the tempering part to glaze an Opera cake well.
But, just for your future tempering sake, Bugat recycles the standard temperature ranges--but those ranges themselves don't actually help you temper successfully and certainly don't help you understand why you're doing what you're doing. The dipping into bowls of cold water and hot water aren't often used anymore, but that is a perfectly valid method. And yes different chocolates have different sensibilities--some are more flexible and forgiving than others--but at this point that will just distract you--you have to know how to temper first to appreciate that. (I don't recall the Bo instructions. His upper temp range of 90 is a little low--you won't get the shine at 90 that you'll get if you learn to work, mold and dip one or two degrees warmer.)
Are you using Guittard or an E. Guittard, like the 61% or 72%? We temper the 61 and 72 E. Guittard all the time, it tempers easily and well and their temps hold at right about 92-93 (meaning if you are in temper you shouldn't re-warm over 92-93; also, tempered chocolate doesn't "lose" its temper when it cools down to 86, it just gets thick and slightly less workable (less fluid) you just have to re-warm it and as long as you don't mistakenly warm it over 92 you'll still be in temper.) Much discussed on eG. If you wanted tempered chocolate, and are using the E. Guittard pistoles, just microwave them for 20 seconds at a time, stirring after each time. Stop while there are still some unmelted lumps in the bowl, stir to melt the rest, check for temper. This is called direct warming--you started with tempered chocolate and didn't raise the temperature of it beyond 92 at any time so you will still be "in" temper. Hope this helps somewhat--also realize there are a lot of different methods, different instructors, cookbook writers even get into the act sometimes, some say it is easy, some preach the science of it, some just do it, some like Alice Medrich have spent a career talking around it, but one thing is certain: all are likely at one time or another to conflict a bit or disagree a bit--the important thing as a smart, evolving professional pastry student like yourself is that you soak all this up, keep asking questions, point out conflicts, try to solve them, become able to temper under all conditions and using a variety of methods--and eventually let your thin, crisp, shiny work speak for itself. It will likely be frustrating but that isn't necessarily bad.
Oh, and don't use wooden utensils with chocolate, like Bugat recommends. Use a rubber statula.
Pastry chef-Restaurant Consultant
Oyamel : Zaytinya : Cafe Atlantico : Jaleo
Posted 24 October 2004 - 03:33 PM
The solid chocolate you're getting should already be 'in temper'. Cocoa butter is a fat, and when this particular fat solidifies, it can do so in 6 different ways. The problem is, that only one of them will yield a finished product that has nice gloss, doesn't melt when you touch it, and doesn't turn whitish (bloom). The process of handling it to end up with this one particular form, is called tempering the chocolate.
There are a number of different methods of tempering, and there are few hard and fast rules (although there are some, we'll get to that). You don't mention how you're doing it, and Steve gave some good pointers (if you're using a microwave, use a plastic bowl - not glass as glass tends to hold excess heat and throw your temper). Usually when I temper, I've got a hot plate and a cooling tunnel (think 'fridge). I'll melt the chocolate completely to about 120F - this melts out any and all traces of the solid cocoa butter crystals. I'll then put it in the cooling tunnel, stirring intermittently, until the chocolate reaches a temperature of about 80-83 - again, no hard and fasts here - different chocolates will require you to handle them differently. Dark chocolates usually are closer to the 83 degree point here; milks typically require that you go lower in temp at this phase. What you're doing is forming 3 of the crystalline forms that are possible for the cocoa butter to take - with one of them being the final one you need for temper. The reason milk chocolates need lower temperatures are that they usually have higher amounts of milk fat (butter) in them, which makes it more difficult to form the temper, but once you've got it, milk fat makes your end product more bloom resistant. You'll recognize that you're at the correct temperature here as you'll often start to see the chocolate forming small clumps, take on a duller looking appearance, and leave a thin film behind on your vessel as you scrape it with a spatula. It often thickens up quite a bit here as well, but should still be plastic and semi fluid, if not entirely fluid.
Once at this temperature, I'll take it out of cooling and put on on a hot plate (double boiler is fine), and heat - usually to around 88-89F. NEVER* go past 92F, as that's the point where your going to melt out the form of cocoa butter that you absolutely need to have for temper. The lumps you began to form will melt out, the product will thin a bit, and you'll be good to go.
*IF you go past 92F, you may be able to 'save' it by adding in finely ground tempered chocolate (grate your purchased chocolate with a cheese grater), and add in perhaps 1/3 of the wt. This will melt, lowering the temperature of your chocolate as well as 'seeding' it with good temperred material.
Posted 24 October 2004 - 03:33 PM
My first instruction was from a Hungarina pastry chef who worked for my mother and he spoke practically no English and I certainly couldn't understand Hungarian. I watched and did what he did but it was years before I understood why I had to do it just so.
Then about 25 years ago I bit the bullet and bought a tempering machine and paid through the nose for 2 extra bowls. They are much more reasonably priced now, particularly for the small ones. I don't do much of this work now but like to keep the equipment up just in case....
My blog:Books,Cooks,Gadgets&Gardening
Posted 25 October 2004 - 06:43 AM
As long as you understand the principles of tempering, or in this case, how you are retaining temper as you directly warm tempered chocolate--both the glass and plastic bowl approaches are valid. I don't actually direct warm in glass, I use plastic just like Sebastian--and when I've taught vocational classes I've preached plastic as well--but I know why some pros opt to use glass. The key is that they adapt their sensitivity and timing to glass whereas Sebastian and I adapt to plastic. From the perspective of a teacher, I'm with Sebastian on this--beginners should use plastic, the heat is more easily quantifiable--but then make up your own mind once you get some proficiency.
Pastry chef-Restaurant Consultant
Oyamel : Zaytinya : Cafe Atlantico : Jaleo
Posted 25 October 2004 - 07:29 AM
The important thing, I think, is to understand the mechanics behind *why* you're doing what you're doing, and then experiment with a few methods to find what works for you. I'm a hard and fast physical scientist, and struggled for a lot of years with exactly trying to quantify chocolate. It really is as much art as science, and once i accepted that, I've been much happier 8-) My experience has taught that those who use glass bowls for microwave tempering, while they may not be able to iterate exactly chemically what's going on, have worked with chocolate long enough to understand what's going on. They can 'feel' it, get to know the subtlties of it's appearance, how it strings at various phases, how much is needed for a given bowl size given the amount of latent heat in the bowl, etc. It's not a great way to start to learn the process, however 8-) but it absolutely, certainly can be done.
Play with it. Unless you're microwaving it way too long, you're not going to hurt the product, and you'll be able to reuse it again and again until you've got it down. If you've gotten it too hot, the process for reusing it will be different than if you're starting with tempered product, but there's a learning curve and it's a process you go through. Keep at it, and all of a sudden the light'll go on and the frustration will go away, and you'll be one with the chocolate. chocolate zen?
Posted 25 October 2004 - 07:53 AM
Thanks for that explanation!
Posted 25 October 2004 - 08:43 AM
Untempered melted chocolate can be used almost exactly as tempered chocolate to make garnishes and coat candies. But it will be different in looks, snap and melt then tempered chocolate. In some instances that creates a better product (in some peoples opinion, not everyones) in others it's totally unacceptable. Non-tempered chocolate is refridgerated to set and refridgerated to hold. It does seem to melt quicker in your mouth then tempered chocolate. Non-tempered chocolate will begin to bloom when held at room temp. for a period of time. Non-tempered chocolate doesn't mean anything goes when melting and using it. It also has rules that must be observed. As Steve mentioned Alice Medrich takes this approach of using non-tempered chocolate in her books. I suggest you do read through her books as part of your education and learn her approach because it does have applications.
In my opinion, to learn about tempering you'll learn more if your not successful right away. Be a mad scientist, allow yourself to explore your failures and learn from them. If you miss your temp.s I suggest you continue making your product (hopefully it won't be too expensive) and learn what happens. Make yourself a note so you remember what you did wrong and what it's effect was. But continue working with the unsuccessfully tempered chocolate. Try sticking it in the refridgerator or freezer right after use, see what happens. Notice the texture of it, the color, does it have a glaze to the surface while it's still liquid? Thermometers are great tools but you should learn what tempered chocolate looks like when it's liquid verses untempered chocolate. You should taste the differences, check the mouth feel, check the shine. Eat bloomed chocolate, cut it, see the layers, etc... My point is you have to learn about failures to understand why and how they happen. It's also pretty important to learn how to deal with waste product because in a professional kitchen you'll need to recyle product when ever you can.
When you don't need to temper: as you learned you don't want to waste your time taking steps when the steps aren't essentical.
1. I can't think of an instance when chocolate does need to be tempered WHEN your adding another major ingredient to it. Major as in butter, cream, sugar. So when your making a ganche, frosting, coating, your chocolate does not need to be tempered. As Steve mentioned with the glaze you were making for your torte. (In fact, recently we talked about glaze for a opera torte and I used the recipe Lesley offered up. I thought it was sensational, handled like a dream and I would highly reccomend using that over anyone elses similar recipe.)
2. If your making a cake or cookies and you need melted chocolate you can use the chocolate that is way out of temper if you have any from your practice (learning how to temper), don't throw that chocolate away. Even horribly bloomed chocolate will work in baked goods when melted down and incorpated with other ingredients.
3. When you learn to use a wagner sprayer to coat items in a thin layer of chocolate your mixing chocolate and cocoa butter 50/50 and supprisingly you don't need to temper your chocolate for this purpose either..........because your adding another major ingredient and your spraying this on a frozen item.
4. Coating a frozen item in chocolate doesn't require tempered chocolate. As soon as the chocolate coats the item it instantly sets and the crystals that normally would develop into bloom can't.
Posted 25 October 2004 - 11:08 AM
thanks for all the great responses and encouragement. If only I'd known on Saturday that I didn't really need to temper the chocolate for that glaze! (It did have a small amount of clarified butter added to it) At least I got some practice, and as you say, Wendy, learning from the experience.
I was using the hot water/cold water bath method, mainly because I didn't know you could use the microwave, I don't have (and can't afford a marble slab), didn't want to use additional chocolate to seed, and didn't think to use the fridge either. And I was using a glass bowl, mainly because that's what my mixing bowls are.
My instructor has demonstrated tempering once, and I know that we'll do a lot more of it as time goes on, especially when we get into chocolates.
A big part of me wants to get this down. I ain't afraid of no chocolate! I sort of feel like it's kind of a macho thing, or part of being a pc.
An aside, I thought that the difference between an Opera cake and the Clichy was that the Opera cake has a praline buttercream?
Jennifer Garner
buttercream pastries
Posted 25 October 2004 - 11:25 AM
I don't have (and can't afford a marble slab)
If you really want one, visit your local counter top refinishing place. They've often got excess laying around from previous jobs that's scrap, and you can get decent sized pieces for 10 or 15 bucks..the edges likely won't be all nice and shiney (at least, not all of them..), but for 10 bucks and a chisel you can finish it off nicely yourself!
Posted 25 October 2004 - 12:26 PM
You're in San Francisco, right? There are a number of stone dealers in the East Bay which might be worth looking at. I disagree that the per-square-foot price for a small piece will be the same as for a countertop-sized piece, for reasons of supply and demand, if nothing else. (Any stonecutting shop that's been in business for a while will create lots more smallish scrap pieces than huge ones. It's like sewing - fabric that costs $18/yard if the salesperson cuts it off the bolt may cost $9/yard if you get it from the remnants bin. Of course, it may only be 3/4 of a yard long, but if all you need is 3/4 of a yard, you're golden!)
I don't have (and can't afford a marble slab)
Architectural salvage yards can be a good place to look. I seem to remember seeing a number of marble slabs in different forms (most were countertops or vanity tops) the last time I was looking around the yard at Ohmega Salvage in Berkeley.
[edited to correct spelling error]
Edited by Lexica, 25 October 2004 - 09:08 PM.
Posted 25 October 2004 - 03:44 PM
Ohmega Salvage is a good suggestion. I'll try to get over there this week (gives me an excuse to go by Acme and Scharffenberger - why not?)
Jennifer Garner
buttercream pastries
Posted 26 October 2004 - 04:33 AM
But there really are many ways to temper. I use a hot water bath seeding techinque with my immersion blender. It's the least messy and most comfortable for my situation.
If you attempt to temper using your microwave, make sure you own a decent one. The micro I have at work doesn't have a turn table and has a horrible hot spot........making it unsuitable for melting chocolate.
When you wanted to temper but didn't want to use more chocolate to seed it, you should have used the amount of chocolate called for as your total weight........you didn't need more. You would have taken 3/4's of your total amount, melted it to temp., seeded it with the remaining 1/4th and you'd have the right amount.
Posted 26 October 2004 - 05:18 AM
I do think that when your learning how to temper using a marble or granite slab is a good way to learn. You can really see and feel the temp. changes in the chocolate. But before you buy one consider that you'll want a large piece (and it's never large enough) and it's heavy to drag in and out when you use it. If you make it part of your permanent counter, in time you might not use it much and may regret the modification. I can see you baking alot at home as you study but if your planning on making this a career you might find that it's rare for you to bake at home. If I need baked goods it's just easier to make something at work.......once you get used to a professional kitchen with someone else washing your dishes making a mess at home is a pain.
But there really are many ways to temper. I use a hot water bath seeding techinque with my immersion blender. It's the least messy and most comfortable for my situation.
If you attempt to temper using your microwave, make sure you own a decent one. The micro I have at work doesn't have a turn table and has a horrible hot spot........making it unsuitable for melting chocolate.
When you wanted to temper but didn't want to use more chocolate to seed it, you should have used the amount of chocolate called for as your total weight........you didn't need more. You would have taken 3/4's of your total amount, melted it to temp., seeded it with the remaining 1/4th and you'd have the right amount.
Can you tell me more about the immersion blender and what it does for this process? Just moving the chocolate around so it cools more and faster?
Posted 26 October 2004 - 06:11 AM
I have found these links on tempering to be educational:
Posted 27 October 2004 - 12:51 AM
Are there absolute temperatures? I've seen a couple of small variations in the temperature ranges. My recipe source ("The Art of Cake" by Paul Bugat) said to cool the chocolate to 80-84 F, then bring it up to 86-91F. Bo Friberg in The Professional Pastry Chef says 80-82F and then bring it up to 87-90F for dark chocolate.
Stick with the Pro- 'cause Bo knows.
And everyone above has given excellent suggestions, as well.
Here's my two cents:
1) It is much easier to nail a temper (& keep choc. in temper) when you work with a larger amount. Think a 2# mininum.
2) Try a hair dryer. It will deliver controllable amounts of dry heat to your choc. while you stir, and you don't have to worry about accidentally overheating portions of choc. due to "hot spots." <- This is to keep your choc. in temper. Half the battle!
Posted 27 October 2004 - 07:23 AM
Can you tell me more about the immersion blender and what it does for this process? Just moving the chocolate around so it cools more and faster?
When you temper on marble you can see the temp. change happening as the chocolate thickens. It's a no brainer when you've reached your low temp. Then when you reheat it back to working temp. 90 or 92 it takes a while to do this gently and sometimes you get small clumps that don't want to stir out at that temp. If you use your stick blender it breaks down those bits nicely, giving you a nice smooth bowl of chocolate in seconds.
When you use the seeding method it's hard to get the temp. of your bowl of chocolate down stirring it (I think it takes longer). I reach a point where the seeded chocolate almost refuses to continue melting. You can stir and stir and it takes forever to get the whole bowl liquid.
With my stick blender I can force the chocolate into temp. changes more dramaticly. After I've reached my highest heat melting, I dump in my seeding chocolate and using the emursion blender it quickly breaks down the seed chocolate (even though I start with pistoles). I can go down into the 80's (seeing the temp. change clearly) even well below my targeted temp. and the chocolate remains more fluid. That makes reheating back to 90 or 92 take moments and I don't have any clumps to struggle with melting.
P.S. The correct tempering temp.s are written on or enclosed in your box of chocolate..........chocolate brands differ in the temp's they reccomend, it's not just authors.
Also tagged with one or more of these keywords: Chocolate
The Kitchen →
Pastry & Baking →
Anyone else having problems with dipped chocolates?
Started by excv_ , 06 Oct 2015 Chocolate, Confections
The Kitchen →
Pastry & Baking →
Chocolate: Making your own percentages
Started by chocofoodie , 11 Aug 2015 Chocolate
The Kitchen →
Pastry & Baking →
Hot chocolate for outdoor events - any experience?
Started by pastrygirl , 07 Aug 2015 Chocolate, Dessert
The Kitchen →
Pastry & Baking →
Chocolate display case recommendations.
Started by ACJax , 29 Jul 2015 Chocolate, Confections
The Kitchen →
Pastry & Baking →
Fruit Purees in Chocolate Recipes
Started by chocofoodie , 11 Jul 2015 Chocolate


text:
Science Friday® is produced by the Science Friday Initiative, a 501(c)(3) nonprofit organization.
Science Friday® and SciFri® are registered service marks of Science Friday, Inc. Site design by Pentagram; engineering by Mediapolis.
In a paper to be published in Astronomy & Astrophysics, researchers identified five possible planets around the star Tau Ceti. One of these alien worlds is within the star's habitable zone. Study co-author Steven Vogt discusses whether life could exist on the planet.

subset: commoncrawl


text:
Auditions for Grays Harbor College�s musical production of �The Phantom of the Opera� are set for 7 p.m. December 6 and the following day, December 7, at 4 p.m. All tryouts will take place in the Music Pavilion on the College�s main campus in Aberdeen.
The two leadings roles of Christine and Eric (The Phantom) have already been cast and will be played by Vanessa Mills and Seth Hollen. The musical will be on stage at the Bishop Center for 7 performances in early March.
For more information about the auditions, contact director Brad Duffy, firstname.lastname@example.com, 360-538-4172.
GHC Human Services Club Annual Toy Drive Set-up, Handout of Toys, and Clean Up. Each year the GHC Human Services club raises money and gets toy donations to assist students at GHC who may need a little help making holiday magic happen for their kids. :o)
Olympic CC vs GHCSam Benn Gymnasium, Aberdeen High SchoolNote: Schedule Subject to Change
The Grays Harbor Civic Choir, directed by Ian Dorsch, presents a holiday version of the beloved classical music from J.S. Bach�s �Magnificat in D,� accompanied by members of the Grays Harbor Symphony Orchestra.
$12 Adults, $11 Seniors$7 Students12 & under 1 free w/ adultBishop Center for Performing Arts
GHC Student Events and Activities


text:
Free fun for families around Boston
Kristi Palma/Boston.com staff
Who doesn't like free? Throughout the year there are plenty of venues in and around Boston that open their doors and eschew admission fees on select days. Here are a few to consider:
"Pots & Pans for Passes!" Discovery Museums, 177 Main St., Acton. Through March 10, bring soup pots, frying pans, stock pots, sauté pans or other varieties and get 2 passes for that day or a future visit. Donations go to Household Goods Recycling of MA, who collect items and give them for free to people in need. www.discoverymuseums.org
Museum of Fine Arts, 465 Huntington Ave., Boston. Free, or by voluntary donation, every Wednesday, 4 - 9:45 p.m. The museum also has several free open house days each year. www.mfa.org
Institute of Contemporary Art, 100 Northern Ave., Boston. Free for all from 5 - 9 p.m. every Thursday for ICA Free Thursday Nights. Free for families (up to 2 adults accompanied by children 12 and under) on the last Saturday of each month with the exception of December. www.icaboston.org
Harvard Museum of Natural History, 26 Oxford St., Cambridge. Free to Massachusetts residents every Sunday morning, year-round, from 9 a.m. - noon, and on Wednesdays, Sept. - May, from 3-5 p.m. Proof of residency required. www.hmnh.harvard.edu
MIT Museum, Building N51, 265 Mass. Ave., Cambridge. Free admission 5 - 8 p.m. on the second Friday of each month, and on Sundays from 10 a.m. - noon, excluding April 14 & 21, 2013. www.web.mit.edu/museum/
Discovery Museums, 177 Main St., Acton. Free admission on the first Friday of each month 4:30 - 8:30 p.m. www.discoverymuseums.org
Worcester Art Museum, 55 Salisbury St., Worcester. Free admission 10 a.m. - noon on the first Saturday of each month. Under 17 free daily. www.worcesterart.org
Providence Children's Museum, 100 South St., Providence, RI. Free admission on select "MetLife Family Fridays" from 5-8 p.m. Check calendar for dates. www.childrenmuseum.org
USS Constitution, Charlestown Navy Yard. Take a free tour of this legendary vessel every 30 minutes, Tues. - Sun., 10 a.m. - 5:50 p.m. Last tour starts at 4:30pm. For security, ages 17 and over must present a valid photo ID. www.history.navy.mil/ussconstitution
Massachusetts State House, Beacon St. at Park St., Boston. Take a free 30-45 min. tour of the State House any weekday between 10 a.m. - 4 p.m. Closed on weekends and holidays. Reservations required. www.cityofboston.gov/freedomtrail
Kids-eat-free deals around Boston
Save even more money by taking the kids out to eat at a restaurant where kids eat free! We've rounded up plenty of kids-eat-free deals happening in and around Boston each week. (Photo: iStockphoto.com)
About Parent Buzz
Browse this blogby category
Kristi Palma, Boston.com Moms producer, is the mom of a first grader and a preschooler. She is a writer who enjoys cooking her grandmother's Italian recipes (when her son isn't launching paper airplanes into them). Follow her on Twitter @kristipalma.
Jennifer Clark Estes is a teacher, writer, blogger, and the mother of four young children. In her free time, she blogs at A Mom's World, plays with the kids (or chauffeurs them around), and is desperately seeking a quiet spot so she can read a book. Follow her on Twitter @JenniferCEstes.
- A Mom's World
- A Mother's Sojourn
- Before I forget...
- Better than Botox
- Boston Baby Mama
- Boston Children's Music
- Boston Mamas
- Boy to the World
- Braving the BPS Lottery
- Cambridge Mom's Blog
- Commuter Daddy
- dadtoday
- Dadventures in Beantown
- Diary of a Yummy Mummy
- Eat, Drink and Be Mommy
- Eco Babyz
- Fairly Odd Mother
- Family-Friendly Boston
- Figs and Cupcakes
- FitMamaEats
- Food Allergy Buzz
- FoodieMommy
- Great Kids, Great Outdoors
- Green Mountain Moms
- HeyGirlMommaGo
- I Said, You Said
- In the Trenches of Mommyhood
- Ladybug's Picnic
- MamaStories
- Manic Mommies
- Manners for Modern Mothers
- Minnie Mama's Blog
- Mom et al
- Mom on Reserve
- Momathlon
- Mombian
- Momicillin
- Mommy Niri
- Mompreneur Musings & The Quest For Balance
- Motherhood is Not for Wimps
- muffintopmommy
- Multitasking Mommy
- My Truant Pen
- Oh Baby, Boston
- Parenting Playfully
- Peas Out Mama
- Rainbow On Your Plate
- So Buttons
- Suburban Bike Mama
- The 36-Hour Day
- The Education of a New Dad
- The Fashionable Housewife
- The Math Mom
- The Mommyologist
- The Papa Post
- The Son Always Rises, but the Daughter Sleeps In: A tale of OPB*
- The Wise (*Young*) Mommy
- The Wyrd Sisters
- Travel With Teens and Tweens
- umommy
- While She Naps
Recent blog posts
- 'Snow day: The Musical' is one family's take on the dreaded snow day
- Free science fair at District Hall, Boston, Feb. 15
- 'A letter from working mother to stay-at-home mother, and vice versa' goes viral
- Baby names banned in Sonora, Mexico: Facebook, Circumcision, and more
- 14th Annual Winterfest, Lowell, Feb. 21 - 22


text:
Ogunte is a Community Interest Company
Reg Address: 30 Parkhurst Rd
London UK | N17 9RA
t: +447932982379
Ltd Company reg. in England and Wales nr:06389473
Generosity | Reciprocity
Boldness | Excitement
We are in London and Manchester, UK!
m: +44(0)7932982379
e: hello at ogunte dot com
t: @ogunte
Read about our privacy policy, terms and conditions for using this website, for coaching, and conditions for being accepted or remain on Ogunte programmes.
Privacy Policy
Coaching Terms and Conditions
Full Terms & Conditions


text:
- Home /
- Sale Items /
- SiriusXM Edge With PowerConnect Vehicle Kit SX1EV1
Product Description
A refurbished version of this product may also be available. CLICK HERE for availability and pricing. Related ProductsProduct Downloads
Edge is the first satellite radio that receives the new Sirius XM Xtra Channels, which are not available on earlier radio models. Edge lets you pause, rewind and replay live Sirius XM Radio. And on its large, color graphic display, you can view the artist name, song or program title and channel info. And with optional accessories you can listen to your Edge at home, at the office, in multiple vehicles– even outdoors. All with just one subscription. So go ahead. Expand your listening experience with the Sirius XM Edge. The Sirius XM Edge supports all programming packages currently available on the XM network, including "XM Premier (The Best of SIRIUS)" package.
- Enjoy Xtra channels - a number of additional comedy and music channels as well as Sirius XM Latino, a set dedicated to Latin music, sports and talk channels.*
- Pause, rewind, and replay live radio.
- View artist name, song or program title, and channel information on the large graphic display.
- Listen at home, the office, outdoors, or in multiple vehicles with optional accessory kits - all with just one subscription.
- Hear Sirius XM through your existing vehicle radio with easy, do-it-yourself installation.
- Browse other channels while listening to the current one.
- Store up to 10 of your favorite channels for one-touch access.
- Lock and unlock channels with mature content using easy-to-use parental controls.
- Optimize PowerConnect™ performance with easy FM tuning.
- One-touch Jump to traffic or weather for the city of your choice, or back to your previous channel.
*Access to Xtra channels depends on subscription package. Subscription sold separately
- Sirius XM Edge Reciever SX1EV1
- PowerConnect Vehicle Dock
- PowerConnect Vehicle Power Adapter
- Magnetic Mount Antenna
- Aux In Cable
- Vent Mount
- Adhesive Mount
- Quick Start and User Guides
Subscription Information:
The Sirius XM Edge is based on the XM Platform. For subscription options click here. To Subscribe call Sirius XM Radio at 1-866-528-7474 or activate online at www.siriusxm.com/refresh
Sound Quality:
The Edge with Vehicle Kit uses PowerConnect technology which will help the XM Radio broadcast to your vehicle's FM Radio by injecting the signal thru your vehicles cigarette lighter adapter. If you live in an area with few FM radio stations such as many rural areas, this should be sufficient to hear clear Satellite Radio through your FM Dial. However if you live in a big city with numerous large FM radio stations this option may not suffice. In that case you have a few options. Click here for better sound quality options.
A refurbished version of this product may also be available. CLICK HERE for availability and pricing.
Check items to add to the cart or select all
Product Downloads
(Size: 3 MB)
(Size: 3.29 MB)
(Size: 9.13 MB)
(Size: 9.16 MB)
Related Products
Check items to add to the cart or select all
You have no items.


text:
No one has commented yet.
3 Day Passes include entry into all 3 Days of fun, plus entry to ALL FFF Nites shows*.
3 Day Passes include entry into all 3 Days of fun, plus entry to ALL FFF Nites shows*.
Single Day Pass to FFF10. This pass includes entry to single day of fun, plus admission to single day FFF Nites shows*.
Ultimate Smooth Pass (USP) purchasers are granted exclusive access to our classic Treat Yo' Self Zone, this year stacked with more seating, more shade, private lounging, and tents to maximize chill sessions between bands.
Tuesday, September 29 - J Lorraine Ghost Town - Manor - 21+ Show Info
Wednesday, September 30 - Paper Tiger - San Antonio - Show Info
Thursday, October 1 - Bomb Factory - Dallas - Show Info
Friday, October 2 - Fitzgeralds - Houston - Show Info
Solstice and Fun Fun Fun Fest Present:
October 24th 2015
The Future Roller Disco is back on October 24 and this time Solstice Live will be teaming up with Fun Fun Fun Fest to celebrate 10 years of festing in a pre-Halloween epic throw down of futuristic freaky vibes! Get your costumes out of the closet early and join us at the Austin Roller Rink for a night of dance music with All My Friends (LCD Soundsystem Tribute Band), GOBI, Fyer, Learning Secrets, DJ Lambda, plus live art and vendor show, interactive performance, the first ever Fun Fun Fun Fest costume contest & roller skating! Doors open at 9pm. 18 and up welcome!
ACL Live | Nov. 5th | Doors: 6:30pm | Show: 8:00pm
w/ Bill Nye The Science Guy and Eugene Mirman
In 2006, Fun Fun Fun Fest booked its first set of acts in downtown Austin and it didn't take long for it to become the darling of independent festivals for music lovers and music makers in the United States. Throughout the years, Fun Fun Fun Fest has become renowned for its musical lineup, as well as its collection of comedy, food, action sports, and poster art experiences.
Now in its tenth year and recognized as one of the most relaxed, creative, and pioneering festivals in music today; Fun Fun Fun Fest is custom booked for the most passionate, underground, and progressive musicians, comedians and fans around the world.
Fun Fun Fun Fest is a Transmission Events Production
Fun Fun Fun Fest is accessible to all guests, no matter the situation. Please read the following information carefully, as some of the information may have changed:
• Wheelchair Accessibility: The venue is fully navigable for people in wheelchairs with the assistance of our ADA Access team. There are accessible pathways throughout the venue. There will also be shuttle transportation for any ADA patrons who need assistance.
• Access Center: All accessibility-related questions can be answered at our Access Center. In addition, this will be the location to recharge wheelchair batteries or other assistive technology requiring electrical recharging, and store equipment such as oxygen tanks and insulin. Pick up the festival's Access Guides here and inquire about the best accessible pathways between stages.
• Access Guides: A printed guide listing all of our services and an ADA-specific map will be distributed from the Access Center. Accessible Viewing Areas: Raised areas will be provided at the main stages so that wheelchair patrons can see over the crowd without having to stand. Seating will be provided for patrons not in wheelchairs. Please see the festival map or contact the nearest festival staff member for exact locations. To gain access you must visit the Access Center in advance to get the proper credentials. Be advised, space is limited and is on a first-come first-served basis.
• ADA Entrance: All entrances/exits are accessible. A specific line at will call and the box office will be provided for ADA patrons who can not wait long durations in the sun. Our Access team will be continually monitoring this and assist in any issues which may arise.
• ATMs & Concessions: The ATMs are fully accessible and located throughout the venue. If assistance is required please confer with a festival staff member.
• First Aid: All First Aid locations are noted on the festival maps. Professional medical staff will assist patrons with any medical issues that arise. Our Access team will be guiding patrons to First Aid if a medical emergency arises.
• Guided Tours for Patrons With Visual Impairments: We will be offering patrons with visual impairments a guided tour each morning.
• Medical Prescriptions: We assist patrons with the cooling/freezing of medicines if required. All prescription pills must be in the original medical container and only one type of pill per container. The name on the prescription must match the guest's valid government issued identification.
• Guests who need refrigeration of their Insulin should approach security at the entrance gates and have security request a member of our Access team to escort them to the Access Center for safe storage.
• Mobility devices: Only those patrons who have mobility impairments may use electric mobility devices. Power wheelchairs and three or four-wheeled scooters are allowed for use by people with mobility impairments. Devices not covered under Federal or Texas law including two-wheeled scooters, golf carts, or all-terrain vehicles, are NOT allowed anywhere on site.
• Parking/Directions: Since there are no dedicated festival parking lots, parking will be available at any nearby parking structures, street parking, etc. Handicap parking areas will require a current, valid state issued DMV ADA placard or plates with corresponding placard or plate paperwork.
• Patrons Who are Hard of Hearing: Options will be available for patrons who are hard of hearing, including Assistive Listening Devices (ALD) as well as SubPac Tactile Sensation Systems. Both options will be available at the Access Center.
• Restrooms: Throughout the venue there will be sanitary, wheelchair accessible restrooms. To obtain access to these restrooms, ADA patrons will need to visit the Access Center. Additionally, there will be a touch light located inside most, if not all, accessible restrooms.
• Service Animal Policy: Fun Fun Fun Fest has a strict no-pet rule, with exceptions only for service animals as specified by Federal and Texas law. Due to large-scale service animal fraud and for the safety of our patrons, staff, and other service animals, all animals which do not meet the legal standards will not be allowed into the festival grounds. All service animals must be registered at the Access Center.
Feel free to contact firstname.lastname@example.com for any other questions and/or concerns.
Jessica Alexander
No one has commented yet.


text:
42 U.S. Code § 242q - Task Force on Aging Research; establishment and duties
(a) Establishment
The Secretary of Health and Human Services shall establish a Task Force on Aging Research.
(b) Duties
With respect to aging research (as defined in section 242q–4 [1] of this title), the Task Force each fiscal year shall—
(1) make recommendations to the Secretary specifying the particular projects of research, or the particular categories of research, that should be conducted or supported by the Secretary;
(2) of the projects specified under paragraph (1), make recommendations to the Secretary of the projects that should be given priority in the provision of funds; and
(c) Provision of information to public
The Task Force may make available to health professionals, and to other members of the public, information regarding the research described in subsection (b) of this section.
[1] See References in Text note below.
Source(Pub. L. 101–557, title III, § 301,Nov. 15, 1990, 104 Stat. 2768.)
References in Text
Section 242q–4 of this title, referred to in subsec. (b), was in the original "section 305", meaning section 305 ofPub. L. 101–557. Section 305 was renumbered section 304 by Pub. L. 109–482, title I, § 104(b)(3)(B),Jan. 15, 2007, 120 Stat. 3694.
Section was enacted as part of the Home Health Care and Alzheimer's Disease Amendments of 1990, and not as part of the Public Health Service Act which comprises this chapter.
LII has no control over and does not endorse any external Internet site that contains links to or references LII.


text:
Professional Services
Company Overview of Deloitte LLP
BOARD MEMBERS AFFILIATED WITH Lynn Morley Martin *
Chair of Council for Advancement of Women
*Data is at least as current as the most recent Definitive Proxy.
MOST CONNECTED PEOPLE TO Lynn Morley Martin
|Gordon Jamison Davis
|271 Relationships
|James Ireland Cash
|247 Relationships
|Anthony W. Deering
|231 Relationships
|Norman Ralph Augustine
|223 Relationships
|Seth H. Waugh
|199 Relationships
Sponsored Financial Commentaries
Sponsored Links
Report Data Issue
To contact Deloitte LLP, please visit . Company data is provided by Capital IQ. Please use this form to report any data issues.
Please enter your information in the following field(s):
Your requested update has been submitted
Our data partners will research the update request and update the information on this page if necessary. Research and follow-up could take several weeks. If you have questions, you can contact them at firstname.lastname@example.com.


text:
Lovely ladies were showing their stuff this week on Twitter -- sharing some intimate and very sexy photos with their fans.
"Buffy the Vampire Slayer" alum Charisma Carpenter flaunted her ridiculous bikini body, slipping her 43-year-old body into a skimpy two-piece. Yep, we said 43.
59-year-old Christie Brinkley also defied age in her swimsuit, posing alongside daughter Alexa Ray Joel ... who also looked fantastic!
Plus: Lindsay Lohan posted her first selfie since leaving rehab, Will Smith hung out with an unlikely teenager, Mariah Carey played with her pooches and Khloe Kardashian suited up as a Sumo wrestler!
See all those and more in this week's best TwitPics!
© 2015 EHM Productions, Inc. All rights reserved. Reproduction in whole or in part without permission is prohibited.
In partnership with TMZ.com | Privacy Policy | AdChoices


text:
15 U.S. Code § 1666i - Assertion by cardholder against card issuer of claims and defenses arising out of credit card transaction; prerequisites; limitation on amount of claims or defenses
(a) Claims and defenses assertible
Subject to the limitation contained in subsection (b) of this section, a card issuer who has issued a credit card to a cardholder pursuant to an open end consumer credit plan shall be subject to all claims (other than tort claims) and defenses arising out of any transaction in which the credit card is used as a method of payment or extension of credit if
(1) the obligor has made a good faith attempt to obtain satisfactory resolution of a disagreement or problem relative to the transaction from the person honoring the credit card;
(3) the place where the initial transaction occurred was in the same State as the mailing address previously provided by the cardholder or was within 100 miles from such address, except that the limitations set forth in clauses (2) and (3) with respect to an obligor's right to assert claims and defenses against a card issuer shall not be applicable to any transaction in which the person honoring the credit card
(b) Amount of claims and defenses assertible
The amount of claims or defenses asserted by the cardholder may not exceed the amount of credit outstanding with respect to such transaction at the time the cardholder first notifies the card issuer or the person honoring the credit card of such claim or defense. For the purpose of determining the amount of credit outstanding in the preceding sentence, payments and credits to the cardholder's account are deemed to have been applied, in the order indicated, to the payment of:
(3) debits to the account other than those set forth above, in the order in which each debit entry to the account was made.
Source(Pub. L. 90–321, title I, § 170, as added Pub. L. 93–495, title III, § 306,Oct. 28, 1974, 88 Stat. 1515.)
LII has no control over and does not endorse any external Internet site that contains links to or references LII.


text:
During the 2013 Canadian F1 Grand Prix you spent some time visiting the country. Could you imagine living in such a huge country or would you miss the cozy and familiar atmosphere of Monaco?
The one negative with Monaco is that you live in apartments. You know, it would be nice to have a little bit of land, but to be fair with all the traveling I do, it's nice to just lock the front door and know when I get back everything is going to be fine. So, at this stage of my life Monaco is perfect and I see me staying in Monaco for the foreseeable future. For me it is a great base and a fantastic place to live.
In spite of your long career, do you still get thrills before the start?
Always. The adrenaline is always pumping before a race. Every single race is just as exciting as the previous or the next one. It's a massive buzz and that has not changed throughout my career. I have gained a lot of experience over the years but the excitement is still there and while it is still there I will be racing in Formula 1.
What was more exciting, first drive or first date?
Well, I actually can't remember my first date, but I'll always remember my first drive. So I guess that was more important. I can remember every second, when I was driving a Formula 1 car for the first time. Driving around the national circuit at Silverstone in Mika Hakkinen's car, a McLaren from 1999, was such a special experience - you know, feeling the speed of the car, but more important the braking power of a Formula 1 car.
As a racer you enjoy driving on wide and spacious streets. Which circuit would you describe as the most beautiful one to drive a car on in Europe and worldwide?
SPA is one of the most beautiful ones. It is in the Ardenne forest, but also the layout of the circuit is very special. It is fast, it is flying, it is what a Formula 1 car is made for. And that goes for Suzuka in Japan as well. The Formula 1 car is at it's best when there are fast changes of direction and you definitely have that in Suzuka. Again it is in the countryside of Japan, 2.5 hours on the Shinkansen from Tokyo. A very special circuit that I am really looking forward to a lap on this year.
And if you had a favorite road to drive road cars on which would it be?
Monaco to Monza is car fun. I always drive to Monaco after the Monza GP.
If you are not driving yourself but sitting in the passenger seat, do you get nervous or are you able to relax?
I get driven a lot. Personally I find it very comfortable, I can relax and send some e-mail and text messages. But I would definitely rather drive than be driven.
In many of the photos that are found on the Internet you are shown in a racing suit. Is it difficult for you to change the racing suit for a jacket and a tie, for example from the BOSS collection?
Definitely not. My racing suit is something that I am living in during GP weekends, but once you take it out of that environment, it looks pretty unusual. So slipping into a well-fitting BOSS suit definitely flows naturally to me. Most of my spare time I am dressed pretty casually. But I love putting on a nice suit for special occasions. A bad fitting suit can make you nervous and embarrassed while a well-fitting suit can give you a lot of confidence.
What does your mother think about your job? Does she cheer you on or is she anxious when you are racing?
My mum is very supportive. She visits a few GPs throughout the year or watches my races from home, even though I am sure she gets very nervous when I am racing.
Once a racer – always a racer. Is it hard for you to obey the speed limit on normal roads?
No, motor racing is so different to driving on the road. Driving on the road is actually more dangerous because a lot of people are not aware of their surroundings. No, I save my fun for the circuit.
Jenson, thank you for the interview!


text:
Mets continue to search for bullpen help, backup catcher
The Mets "continue to hunt a righty reliever, but keep being underwhelmed by options such as Milwaukee's Francisco Rodriguez and Houston's Brandon Lyon," writes Joel Sherman of the New York Post.
The Mets have also shown interest in RHP Matt Capps, according to Sherman.
In addition, Sherman says the Mets have made acquiring Ramon Hernandez their priority to be their backup catcher, with Kurt Suzuki, Miguel Olivo and Kelly Shoppach serving as potential fall-back options.
However, in regards to Suzuki, Sherman says his declining numbers, the $7.1 million commitment through next season and his 2014 buyout are "hindrances" for the Mets.
Michael Baron: The team's bullpen problems have been chronicled, experienced, and exhausted at this point. It all came to a head yesterday in what was a complete meltdown in the eighth inning. I don't think guys like K-Rod, Lyon, Capps, or even Street are saviors – the team ultimately needs it's current members to improve and be consistent, top-to-bottom. But even one of the guys Sherman mentioned would serve as a different look and feel to a bullpen which cannot produce consistently reliable options day in and day out. It would also show the front office has the flexibility they constantly speak about and are both committed to and believe in this current group.


text:
This expansion of the IAB Ad Campaign Measurement and Audit Guidelines and all other Impression Measurement Guidelines is intended to address an important component of the Measurement Certification Initiative of the IAB – the process supporting a publisher's or ad agency's use of a 3rd Party Ad Server (3PAS) and its Application Service Provider (ASP) solution. The guidance offered herein is derived from a consensus of areas for examination as shared with the IAB by the auditing organizations that are part of the IAB membership. This guidance applies only to the customers of audited/accredited/certified 3PAS companies and does not include enterprise customers of 3PAS or publishers or agencies with their own proprietary ad serving solutions.
In November 2004, the IAB's Measurement Task Force, with the support of major global organizations involved in the advertising and research disciplines, joined together to issue a global standard for counting online ad impressions.
Since that time, many major media companies and ad serving organizations with proprietary or enterprise ad serving technology have been audited as prominent brand marketers continue to demand the highest level of transparency and accountability from this world-class medium.
While the Ad Impression Guidelines focus primarily on the technical methodology for serving and counting an ad impression, additional processes and procedures may be implemented by those using a non-proprietary ad serving solution (i.e., an ASP offering from a 3rd Party Ad Server – 3PAS) in the course of campaign implementation. For a publisher or agency using a non-proprietary ad serving solution (ASP offering) to be certified, it would be necessary for the ASP offering to be certified as well as all processes relevant to the internal controls and advertising counting system, but which are outside the scope of the ASP and in control of the publisher or agency. These processes can affect the numbers produced by the ad serving systems. As such, any audit of the ad serving system by itself would not adequately examine these additional components and therefore the reported ad impression numbers may not be considered as qualifying for Measurement Certification. (see VI - Glossary).
The nature of 3PAS offerings in the marketplace vary as does the way in which companies use them. As such, the 3PAS may have facilities, processes and controls that are required to be performed by the company using the service in order to ensure the service is used in an appropriately controlled manner to ensure the complete and accurate processing of advertising transactions. Customers of 3PAS offerings should be aware that, as a customer, you will have responsibilities for certain controls that will be subject to audit and you should seek direct clarification of the boundaries of the 3PAS control versus areas under your direct control. The
3PAS should make available to publisher/agency auditors (upon request), appropriate certification audit information such that publisher/agency auditors can understand the extent and coverage of such audit. The 3PAS Description of Methodology (DOM) may be sufficient to satisfy this requirement, but may include management assertions and auditor opinions.


text:
Building Construction Management
From the world's tallest building to the remodeled kitchen down the block, all construction projects need leadership and management expertise. In Purdue's building construction management program, you'll gain skills that can have a positive effect on families, on a community and on the economy. You'll learn what it takes to successfully build all kinds of projects, from idea to completion.
You and your classmates will work together on projects that touch on all aspects of a construction project. You'll combine that with classes that focus on leadership skills and industry insights.
Find out more about the Building Construction Management Minor.
Special features
- Take classes that offer hands-on experience in both field and office work
- Learn from professors who have extensive experience in all areas of the construction industry
- Gain valuable experience as you complete 800 hours of on-site construction work as part of your graduation requirements
- Take advantage of the program's contacts within the industry during career fairs and special events on campus
- Utilize the program's stellar reputation and coursework to provide greater chances at employment after graduation
- Share your knowledge (and learn more yourself) on study abroad excursions
Utilize the Polytechnic learning environment to become a career-ready graduate
Placement Data
|Number of Graduates
|Percent of Grads Reported
|Placement Rate
|Average Salary
- Zero-energy homes
- Construction Spanish
- Healthcare construction
- Weatherization
In addition to the fees charged to all Purdue students (technology fee, repair and rehabilitation fee, student fitness and wellness fee), students in the Purdue Polytechnic Institute pay a differential general service fee of $286.00 each semester.
Full information about tuition and fees is available on the Purdue Bursar's Office Web site.
Add an international perspective to your education by taking advantage of study abroad opportunities. College-wide, there are nearly 47 programs that offer educational experiences in another country. Experiences can last a week, a month, a summer or a semester depending on the program. The list of study abroad programs, internship and service learning options is updated annually.
In the past, BCM students have taken advantage of experiences in Ireland, China, Saudi Arabia, Dubai, Costa Rica, Germany, Poland, Australia, Singapore, and Summer at Sea.


text:
Great Divider II
Out of Stock Product Number: 32248
Flats skiffs, bay boats, drift boats and canoes. They all share two essential truths: Space is limited and gear gets wet. Hence, the Great Divider II. Patagonia's award-winning soft-sided gear chest efficiently organizes and protects everything an angler needs. Made from 840-denier, double-polyurethane-coated nylon, this bag has molded top and bottom pans for waterproof protection (up to the zipper) and deck grip - even in standing water. Welded seams eliminate leakage. Shock-absorbing high-density foam gives this fishing bag shape and structure. Inside, foam dividers can be arranged in any configuration to store gear, reels, flies and camera equipment. The new, single-sided TPU transparent floating panel won't discolor with age or show scratches. Removable, see-through end pockets help organize small items. The redesigned top closure opens and closes easier with a highly water-resistant zipper with and T-grip. We've also added grab handles for increased convenience. The single, adjustable split shoulder strap is detachable and the insides can be removed so the bag can be packed flat within luggage for streamlined storage, then easily assembled when you reach your destination.
* This product does not qualify for shipping to all countries.
- Exterior is made of a durable, waterproof PU-coated nylon fabric
- Main compartment is made of a pliable and resilient high-density foam that gives bag shape and protects contents
- Transparent floating interior panel (on the inside lid) has zippered pockets on both sides; foam dividers (with hook-and-loop attachments) can be arranged in any configuration
- Two interior zippered end pockets are transparent and removable
- Strap attachments and seams are welded to eliminate leakage; highly water-resistant zipper with T-grip
- Adjustable and removable, padded shoulder strap; two grab handles
- 840-denier 100% nylon with a polyurethane coating and a DWR (durable water repellent) finish
Gender: Unisex
Weight: 3719 g (8 lbs 1.6 oz)
Material: Nylon with a polyurethane coating
Dimensions: 17" x 11.5" x 8.5"
Season: S13 F13
Vendor ProductId: 48252
Review ProductId: 32248


text:
Sample Application Overview
Local Navigation
Featured interfaces
This interface defines an individual location picker, such as a GPSLocationPicker or a MapsLocationPicker. Location pickers are objects that contain the following: a display name, a method for selecting a location through invoking the locationPicked(LocationPicker.Picker picker, Landmark location) method, and a method for cancelling a request that is in progress. The LocationPicker.Picker interface is nested within the LocationPicker class, and works in conjunction with the LocationPicker.Listener interface.
The sample application creates LocationPicker.Picker objects to wrap individual location pickers. The LocationPicker.Picker object then adds these to a LocationPicker object which is added to the screen.
This interface receives events when a location is selected, or when a selection is canceled. The interface has only one implementable method, locationPicked(LocationPicker.Picker picker, Landmark location), which is invoked when a user selects a location. The LocationPicker.Listener interface is nested within the LocationPicker class, and works in conjunction with the LocationPicker.Picker interface.The sample application implements the locationPicked method to display the name, description, latitude, and longitude of a location picker when that location picker is selected. If BlackBerry® Maps is present on the device, it is invoked from this method, and displays the selected location.
Files in the sample application
This file defines two classes, the LocationPickerDemo class and its nested class, LocationPickerDemoScreen.
The LocationPickerDemo class extends the UiApplication class, and contains the following constructor and methods:
- main(String[] args): provides the entry point to the sample application and starts the main thread using UiApplication.enterEventDispatcher()
- LocationPickerDemo(): constructs a new LocationPickerDemo object which pushes a LocationPickerDemoScreen onto the display stack
The LocationPickerDemoScreen class extends the MainScreen class, and implements the LocationPicker.Listener and FieldChangeListener interfaces. It contains the following constructor and methods:
- LocationPickerDemoScreen(): initializes the screen by creating LabelField, ButtonField and LocationPicker.Picker objects used in the sample application
- locationPicked(LocationPicker.Picker picker, Landmark location): implements of the LocationPicker.Listener interface, and displays the name, description, latitude and longitude stored in the LocationPicker.Picker object when selected by the user
- fieldChanged(Field field, int context): implements the FieldChangeListener class, and listens for the user to press the "Choose location" button, then displays the menu when the button is pressed


text:
The Music in You See why the VIXIA mini is the perfect way for your musical talents to be seen...and heard.
Free to Dance Whether rehearsing or letting loose, the VIXIA mini has everything you need to show off your skills.
The Art of Shooting Video Cool features like Interval Recording abound so you can choose an effect that's exciting and perfect for you.
Food for Thought From its attractively compact design to its inspirational creative features, the VIXIA mini provides the ingredients you need to serve up impressive Full HD video.
Sweet Harmony The VIXIA mini seamlessly blends a superb visual perspective with high-quality stereo sound.
Tap Into Your Creative Side Once you experience the fisheye lens and fun features that are part of the VIXIA mini, you'll be moved to share the results with the world.
Pep in Your Step With the f/2.8 fisheye lens, wide and close-up modes, and much more, the VIXIA mini has everything you need to add a little bounce to your videos and stills.
Behind the Scenes A quick look at the making of the videos captured using the compact and portable VIXIA mini.
Prices and specifications subject to change without notice. Actual prices are determined by individual dealers and may vary.


text:
I have installed apache 7, PHP 5.4 and oracle 10g successfully on windows 2003 server. but i am unable to connect PHP with Oracle.When running the application, browser shows error massage "Fatal error:Call to undefined function oci_connect() in C:\Program Files\Apache Software Foundation\Tomcat 7.0\webapps\php\test.php on line 12".
Please help me to resolve the error.


text:
See All
My Communities
My Discussions
My Email Digests
Spotlight: Member Stories
Me (37), DH (31), oldest son (13), youngest son (7) and EDD 11/15/10 we've got PINK!!!
More Members
Helpful Tips
How to load photos on WebMD
WebMD has created a guide to assist you with loading your photos. Photo upload guide More
Thank you for voting!
7 of 15 found this helpful
Helpful Resources
Related News
Report Problems With Your Medications to the FDA
You are encouraged to report negative side effects of prescription drugs to the FDA. Visit the FDA MedWatch website or call 1-800-FDA-1088.


text:
Questions? Call now toll free! (866)666-9198
Digital Cameras → Camera Accessories
Canon WP-DC43 Waterproof Case for PowerShot S100
There are no accessories for this product, but we're working on it. Please call us for details about accessories for this product.
There are no accessory packages for this product, but we're working on it. Please call us for details about accessory packages for this product.
The Canon WP-DC43 Waterproof Case for PowerShot S100 is a durable case that enables you to shoot underwater with your PowerShot S100 compact digital camera. It is designed to protect your valuable investment against sea water and sand. The housing has a depth rating of 130' (39.6 m). Mechanical controls are easy to operate and allow access to most camera functions. Built-in diffusers help prevent glare for improved visibility. Case weights allow you to adjust buoyancy to prevent the camera from floating underwater. A handy neck strap and silicone grease are included.
© 2015 Fumfie.com | All rights reserved
Call us at 866-666-9198
226 Beach 101st Rockaway Park, NY 11694


text:
Coming this spring Verizon Wireless consumers will have the chance to bill online content directly to their cell phone bills. Verizon is set to utilize Danal's BilltoMobile service that will allow mobile device users to charge any online content they download right to their Verizon bills. A secure connection and integration between Verizon Wireless and Danal will provide features important to online consumers and merchants, including robust subscriber authentication and fraud protection, among others.
The mobile payment service will feature a $25-per-month spending limit for these purchases, along with content and parental controls for individual accounts, giving account owners the ability to manage their BilltoMobile usage. When available, customers with text messaging-enabled phones will be able to shop quickly, securely and conveniently for Verizon Wireless-approved content at online stores, including game sites, social networks and virtual worlds. Users will also be able to purchase subscriptions to popular online games.
The BilltoMobile payment service is simple for consumers. To conduct a transaction, consumers click on the BilltoMobile button during checkout at a participating online Web site and then input their mobile numbers and mobile billing zip codes for subscriber authentication. A text message is then sent to consumers' unlocked mobile phones with a one-time passcode. Once consumers input this passcode into the online checkout window, the transaction is completed. The entire process takes about 15 seconds, and there is no pre-registration or links to credit cards or bank accounts required.
This sounds like a great addition to power unlocked cell phone users on the Verizon network. The BilltoMobile program will offer consumers a safe and quick way to purchase products or online content directly from their mobile devices. This is just another step in the direction of being able to use your mobile devices for much more things than just making phone calls and sending text messages.


text:
Show off a beautiful and light body!
With this stimulating programme, your entire body rediscovers a wonderful sensation of lightness:
• Essential Oils of Savory, Lemon, Pepper, Cypress, Angelica and Lavender boost microcirculation and stimulate the legs to help restore their tone.
• Floral Waters of Witch Hazel and Arnica help immediately ease the sensation of tired legs.
• Menthol and Camphor offer a beneficial refreshing sensation by toning and invigorating the skin.
For heightened effectiveness, apply the AROMESSENCE™ CIRCULAROME
– STIMULATING BODY SERUM – before the REFRESHING TONING GEL.
In the evening, opt for the more enveloping texture of the balm, ideal for massage.
Stimulating Serum


text:
Music Program to Herald in the Christmas Season at Felician College
The Felician College Choir under the direction of Dr. Barbara Gordon, and The Felician Jazz Ensemble under the baton of Corey Moore will present a joint Christmas concert on Wednesday, December 11 at 7 p.m. in Breslin Auditorium, located on the first floor of Obal Hall on the Lodi campus.
The Choir will perform sacred, secular, and World music, including Sweelinck's "Hodie Christus Natus Est" and "Salmo 150" by the Brazilian composer, Ernani Aguiar, as well as Jule Styne's classic, "Let It Snow! Let It Snow! Let It Snow!" and a joyous version of "Jingle Bells." The Jazz Ensemble will perform Christmas works as well as songs from the jazz and popular band repertoire.
Please join us as we usher in the joy of Christmas. Admission is free.


text: Apply Now Sales - Valuable On The Job Experience For College Students American Income Life Insurance Sarasota, FL 9/18/2015 Save Job Sign in Now Email Report Job Description Looking for experience, but want to build a career and make money at the same time? We offer one-on-one training, advancement opportunities, and you can earn up to $75,000 or more annually. We have local representative positions now open in your area for college graduates. Incentives Conventions and sales incentive trips Production awards & other recognition opportunities Weekly bonuses and lifetime renewals Quality training Advancement opportunities based on performance Position Requirements We are looking for motivated individuals who are graduating or recently graduated from college. While recession is in the news, we continue to expand our company. We offer our representatives quality training and support. Gain valuable experience that can benefit you for life, no matter where your career may take you. Opportunity Unlimited Your opportunities with AIL are unlimited. You will have access to everything you need to succeed. This includes field training, one-on-one mentoring, and support to help you succeed. Management promotions are available within 60-90 days. We are looking for motivated individuals with a great attitude who are looking to jump-start their careers. Higher Earnings You can earn the money you deserve as a college graduate. Your income potential is unlimited! You have the potential to earn up to $75,000 or more annually. You control your work schedule! All it takes is drive and determination. Join Our Winning Team! To join American Income's winning team, all you need is to be a recent college graduate, have good communication skills, a drive to succeed, and a desire to exceed your current earnings with a financially stable company. An entrepreneurial spirit and ambition can completely change your earning power. For more information or to view success story testimonials visit us at: www.AILcareers.com Job Requirements Company Information American Income Life Insurance Company is one of the largest providers of supplemental insurance coverage to labor unions, credit unions, and associations. American Income Life Insurance is licensed in 49 states, the District of Columbia, Canada, and registered to carry on business in New Zealand. American Income is a wholly-owned subsidiary of the Torchmark Corporation. Torchmark is an S&P 500 company traded on the New York Stock Exchange under the symbol TMK. Contact Information Company: American Income Life Insurance Company Email: [Click Here to Email Your Resumé] Address: 1200 Wooded Acres Waco, TX 76710 Phone: 1-800-405-6513 Job Snapshot Employment Type Contractor Job Type Insurance, Admin - Clerical, Sales Education Not Specified Experience Not Specified Manages Others No Industry Consumer Products, Insurance, Sales - Marketing Required Travel Not Specified Apply Now


text:
Thought I'd share this with you. I followed a link from a discussion in General FSM News to a BBC commentary on an article in The New Yorker about the history of atheism - all of it worth a read.
Although I'm only a recent convert (of a few days) to Pastafarianism, I made refererence to Him and to our Church in my reply. Although not directly linked to the education issue (though I did mention it), I hope this doesn't put me in the category of one of those "radical people who consider this the perfect vehicle to spread their inane doctrines."
Anyway, this is what I wrote (linking to this site). Comments welcome.
"Who can say what the landscape will look like once unbelief has enjoyed a past as long as Islam's—let alone as long as Christianity's?†- Anthony Gottlieb
I don't believe we as a species can afford for it to take as long as that to spread. It's quite ironic considering that Christians have traditionally used "The end is nigh†to frighten people into being "saved†but looking at the world today, if in 50 yrs time we haven't been annihilated by religionists (be they religiously driven rogue states or terrorists), we'll be lucky.
But I seriously think satire could come to the rescue and save the world! If I say to a religious person "What you believe is based on nothing in fact and therefore any claims you make (e.g. that you should get public money to fund your school) is outrageousâ€, I am attacking something dear to that person and the conversation is going nowhere. If on the other hand I put an entirely different argument to that person, looking at a situation that's more distant and possibly avoiding his/her particular religion I may have a chance of sowing some seeds of doubt in the concept of religion itself.
For instance "The Islamists and Zionists are mistaken in their claims to the Temple Mount. We of the Church of the Flying Spaghetti Monster have the true claim to it as He has revealed to us…†and so on. The only thing we 'Pastafarians' don't have that the others do is a history in the region but a little stretch of the imagination can rationalize up something on that front. Any other argument, on the other hand, attacking the validity of any particular aspect of 'my belief' can be turned around to question the validity of the same aspect of their own.
I don't think the particular numbers or classification of non-believers/atheists etc. matters. What's required is that more of us find a way of illustrating the ridiculousness of faith before it's too late - and a parody religion might just do the trick
Barti Ddu


text:
Want full access?
Current subscriber?Activate
Have an account? Login
Bob and Nancy Rietz show their excitement as they come in for a landing after parasailing above the Marco Beach shore on Wednesday. Parasailing was a 60th wedding anniversary gift to each other. Bob also went up with his two brothers.
The Rietz brothers, Chuck, 92, Wally, 89 and Bob, 82, wait to take a parasail ride together off the Marco Beach shoreline on Wednesday. Together their cumulative age totals 263 years.
Roger LaLonde Staff Peter and Kathleen Rietz gave relatives a Marco Island vacation to remember. Seated from left are brothers, Bob, Chuck and Wally Rietz. Behind are Peter, Nancy, Mary and Kathleen Rietz. The brothers, Chuck, Wally and Bob, parasailed at the same time together and Nancy and Bob went together as a shared gift for their 60th wedding anniversary.
Peter Rietz, right, makes sure his father and two uncles are ready to parasail on Wednesday, above the Marco Beach shoreline. Chuck, Wally and Bob Rietz may be the oldest three parasailors to ever go up together as their cumulative age is 263 years.
The sky and Gulf waters off Marco Beach make for a special silhouette, shared by brothers, Wally, Chuck and Bob Rietz as they parasailed together on Wednesday. Cumulatively their ages total 263 years. Kathleen Rietz/Submitted photo
Kathleen Rietz/Submitted photos (4) Brothers Chuck, Wally and Bob Rietz, parasail above the Gulf waters along Marco Beach on Wednesday. The total age of the three is 263 years, a possible record.


text:
Read: Michael Del Zotto May End Up With A Lot Less Money
In the NY Post, Larry Brooks writes that the Rangers offer for Michael Del Zotto topped out at $2.5 million for two or three years.
Brooks writes that the new CBA could lower the salary cap and prolong Del Zotto's arbitration rights and chance at free agency and because of that, Del Zotto may end up signing a new contract that is worth less than what the Rangers offered him.
CLICK HERE for a section dedicated to Michael Del Zotto's contract situation.


text:
- Northern New York Newspapers
- Watertown
- Ogdensburg
- Massena-Potsdam
- Lowville
- Carthage
- Malone
- NNY Business
- NNY Living
- NNY Ads
AKWESASNE - A father and his two sons died in a fire that swept through a home Sunday morning at 184 St. Regis Road, Akwesasne.
St. Regis Mohawk Tribal Police identified the victims as Jarius Chrisjohn, 46, Javin Chrisjohn, 5, and Hunter Chrisjohn, 3.
Michelle David and her son, Jericho Chrisjohn, survived the house fire, they said.
Tribal officials said a joint investigation into the cause of the fire is ongoing, and they will release more details as they become available.
We request everyone kindly respect the families request for privacy during this extremely difficult time, they said in a news release. On behalf of the St. Regis Mohawk Tribe, we express our deepest sympathy to the family.
The house fire occurred at approximately 10:20 a.m. Sunday on St. Regis Road on the so-called American side of the transborder St. Regis Mohawk Reservation.
Assisting with the investigation are state police Bureau of Criminal Investigation, Franklin County Cause and Origin Unit and the state Office of Fire Prevention and Control.
Police are asking for anyone with pertinent information regarding the incident to call Investigator Decota Thompson at (518)358-9200.
The Mohawk Council of Akwesasne expressed their condolences in a statement released Monday afternoon:
The Akwesasne community has experienced a horrific tragedy this past weekend in the deaths of three community members, including two small children, during a house fire. The Mohawk Council of Akwesasne sends its deepest condolences to the entire David family and all who have been affected by this unimaginable loss. We ask the community to unite and offer emotional support to those most in need, in any capacity youre able to be. Our strengths as a caring, family-driven community will be most needed in the days ahead.
We also ask the community to join us in recognizing all of Akwesasnes first responders who remain dedicated to helping our community members as fast as possible, even when their own lives are put at risk.Despite the borders that dissect us, Akwesasne is one community.Our Akwesasne Mohawk Police were first to respond to the fire despite being outside of their official jurisdiction.The police and volunteer firefighters go above and beyond their duties to help our community members. They are heroes among us.All of our communitys police, ambulance staff and volunteer firefighters will need the communitys emotional support this week as they experience their own personal grief.
A tragedy of this enormity ripples across the territory, affecting every household. We are all connected in some way. Akwesasne is in mourning and we ask our neighbors and the public to be mindful and respectful of this grieving period.Nia:wenhkowa for your understanding.
It is due to this period of mourning that MCA has postponed all community meetings scheduled this week.The Tsi Snaihne, Kawehno:ke and Kana:takon district meetings were scheduled to take place today, Jan. 27, and the General Meeting was scheduled for this Thursday, Jan. 30.Future dates will be announced as soon as they are available.Chief Louise Thompson will attend the Kawehno:ke Community Centre tonight, Jan. 27, at 6 p.m. should any community members attend who have not received notice of the cancellation.
The Mohawk Council of Akwesasnes Wholistic Health and Wellness Program has counselors available to meet with any community members in need.To make an appointment, contact 613-575-2341 Ext. 3100.
Thousands of readers like you have made Northern New York Newspapers the number one ranked website* for local news and sports coverage in the north country.
You can continue on to this article in a few seconds, or you can visit one of our websites:


text:
|New Teachers Ready for Ashe Schools Opening
|Written by Steve Frank
|Tuesday, 31 July 2012 06:01
Ashe County Schools yesterday announced their new hires for school year 2012-13, 21 new teachers overall. Ashe County Middle School has six new faces in their classrooms, five in the High School, and four at Blue Ridge and Mountain View Elementary schools, two at Westwood.
New teachers are:
Ashe County High School
|Share This Article:


text:
The Carbon High cross country team traveled to Ferron last Wednesday to compete in the Emery High meet. As the season continues, the Dinos show improvements with each cross country meet that arises. The Emery meet was no exception.
In the girls division, Melanie Madsen surprised the field by winning the race in 18 minutes and 15 seconds. Madsen beat the closest girl who was running for North Sanpete by 41 seconds. This was quite a difference from last weeks finish which Madsen defeated her opponent by 1/100 of a second.
Ashley Rowley finished the race in sixth place overall with a time of 20 minutes, 59 seconds. Rowley was followed by Janelle Bates who finished the race in eighth place.
The next runner to cross the finish line was Elizabeth Brooks in 11th place, Jana Burrows in 20th place and Britany Horrocks in 21st place.
Audrey Oliver crossed the finish line in 23rd place while Ashley Anderson finished in 24th place. Finally, Erika Flowers finished the race in 29th place and Briana Scoville completed the race in 34th place.
The Dino girls finished the event in second place, only 46 points behind the North Sanpete Hawks. Lehi and Emery followed in the standings for the meet.
The Dino boys team ran some great times also. Isaac Goodrich placed second with a time of 15 minutes, seven seconds. This finish was only five seconds out of the first place finish at the event.
Scott Terry placed third with a time of 15 minutes, 22 seconds. Joe Palmer followed with a 10th place finish with a time of 17 minutes, 14 seconds.
Rounding out the Dino roster was Ted Prettyman in 19th place, Davis Goodrich in 20th place and Chris Cook finished in 21st place at the Emery meet.
The Dinos boys finished the race in third place overall and trailed North Sanpete by 52 points for the first place finish. Lehi completed the race in second place while Emery finished in fourth.
Coach Elias Perez was quite pleased with the Dinos performance in Emery. In fact, it is expected that in the next few races Ian Wilstead, Jacob Perez Tyler Munns will step up in position to take home a top finish. Each athlete has shown improvements and continue to gain experience.
Last Saturday, several of the cross country athletes traveled to Murray to participate in an invitational meet. Many of the Dino athletes did not participate in the meet due to homecoming activities. Those that did travel north had great success at the large meet.
Madsen placed 39th overall in the varsity division. This event consisted of nearly 500 runners from all Utah school divisions and regions.
In the boys varsity race, Terry finished in 24th place and was followed by Goodrich who completed the race with a 29th place finish.
The boys times were all better than last years race which is a sure sign of constant improvement. They also out ran several of the runners who had beaten them in the past races this year. Not a bad showing for the young athletes who competed against 500 of the states best athletes.
The next race for the Dinos will be conducted Wednesday afternoon at 3:30 p.m. in Lehi. As the team continues to improve, it is expected that the Dino athletes will be front runners for the title at the Lehi meet.


text:
Women's Cable-Knit Merino Socks
Our High-Quality Cable Knit Merino Knee Socks Stay Up and Keep You Warm
Women's Cable-Knit Merino Socks
Our High-Quality Cable Knit Merino Knee Socks Stay Up and Keep You Warm
These attractive knee socks in classic cable knit stay comfortable all day long and will not sag. The merino wool-blend provides warmth without bulk. Available in regular and plus sizes, which is proportioned correctly to fit plus and tall sizes, with wider tops, longer legs, and roomier feet. One size fits shoe sizes 6-10. 73% Merino Wool, 26% Nylon, 1% Lycra spandex. Machine wash and dry. USA.
- Available in regular and plus sizes
- Beautiful cable knit
- Will not sag
- Made in USA
Tired of knee socks that sag? Our cable-knit merino wool-blend socks won't let you down.
Women's Cable-Knit Merino Socks
What Our Customers Are Saying about Our Women's Cable-Knit Merino Socks …
"These are the most comfortable and durable knee socks I have ever owned. I had bought three pairs about two years ago, and after constant washing and wearing, they have not worn out at all. I just love them!" - Robin, Springfield, MA
"I purchased two pairs of these socks a few years ago, and they are the best. It is difficult to find good-quality knee socks these days, and I was happy to find these here. I love the wool for warmth, as my feet are often the first things to get cold and make me cold all over. I wear them winter after winter. I'm happy to see that they are still available because I want to purchase more." - Laura Mirmino-Jones, Cromwell, CT


text:
This page was reviewed or revised on Friday, March 20, 2015 4:23 PM
Are you a new mom with questions about breast feeding your baby? Or, is your baby a little older and ready to move on to solid food?
This section has all the information that you need to keep your baby healthy and happy. Refer to the right sidebar for topics on parenting and infant development and below for related information on our website.
Healthy Babies Healthy Children Program
CHSD Resource Catalogue lists family health topical resources available to borrow. Click here to view the CHSD Resource Catalogue in a PDF format.


text:
|Mudeungsan National Park (무등산국립공원)
|VisitKorea does not guarantee the quality of products or services introduced on its site and is not responsible for any direct or indirect losses resulting from use of said products or services.
|Mudeungsan Nationtl Park (무등산국립공원) is a mountain at the edge of Hwasun-gun, Damyang-gun and Gwangju. Mt. Mudeungsan (1,186m) features three rock peaks called Cheonwangbong, Jiwangbong, and Inwangbong, also known as the "Jeongsang Three."
Mudeungsan's gradual slope makes it an easy climb for all. Locals once worshiped Cheonwangbong Peak as it was considered a mountain of God. Among the more majestic of these sites are the Seoseokdae, Gyubong, and Ipseokdae peaks. At the base of the mountain are several famous temples including Yaksaam, Jeungsimsa, and Wonhyosa. Mt. Mudeungsan is also known for its beauty throughout the year. The fall autumn leaves of Gyubongam and Eoksae grass of Baekma ridge is quite spectacular. In the winter, snow and ice on the mountains create exquisite scenery as well.
Below the mountain, there is a variety of recreational facilities and tourists sites for visitors. This includes the Gwangju National Museum, a traditional Korean style building with exhibition space and artifacts on display. These items total 2,000 artifacts and include treasures excavated from the sea of Sinan, items from Honam province (made during the Seonsa, Baekje, and Silla periods), and paintings from the Joseon Period.
|Parking Facilities
|Wonhyosa Temple Parking Lot:
160 parking spaces
Jeungsimsa Temple Parking Lot: 448 parking spaces
|Parking Fees
|Cars: 2,000 won for a day
Bus or taxi: 1,100 won for a day
|Admission Fees
|From Gwangju
Bus Terminal (U-Square Terminal).
Take Bus 09 and get off at the entrance of Jeungsimsa Temple.
Walk towards Mudeungsan National Park.


text:
Axiom Jean (Men's) New
In Stock Product Number: 25126
If casual comfort is your maxim, you share a common philosophy with the men's prAna Axiom Jean (reg). Stretch denim and gusseted inseam provide range of movement; contrast zig-zag stitch on hip side seam adds leisurely style.
* This product does not qualify for shipping to all countries.
- Stretch denim with gusseted inseam for range of movement
- Contrast zig-zag stitch on hip at side seam
- Rear faux suede logo patch
- prAna tack buttons and rivits
- Available in multiple inseam lengths
- Standard Fit
Gender: Men's
Material: 98% Cotton, 2% Spandex
Fit: Standard Fit
Dimensions: Short:30" Reg:32" Long:34"
Season: S13 S15 F15
Vendor ProductId: M4AX32111
Review ProductId: 25126
Reviewed by 3 customers
Sort by
- Very Comfortable
Best Uses
Comments about prAna Axiom Jean (Men's):
These are the best all around jeans I've ever had. The only thing that would have made them perfect is a slightly closer fit in the leg. They don't work that well on a bicycle due to the wider leg cut.
- Was this a gift?:
- No
- Good Looking
- Great Fit
Best Uses
- Casualwear
Comments about prAna Axiom Jean (Men's):
Fantastic jean!! Highly recommended!!
- Light
- Stretchy
- Stylish
- Wear out easily
Best Uses
- Casual
- Climbing
- Work
Comments about prAna Axiom Jean (Men's):
I use these pants for everything they are stretchy so they are great for climbing, they'r regular pants so wear em, wear em out. It took 2 years for mine to wear out and bust holes after being my everyday pants