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Packers and Movers Noida
18/5 Mhendar Market Nithani Sec 62 Noida, Home Relocation, Warehousing, Packing Moving, Loading Unloading
G-235, SECTOR-22, Home Relocation, Warehousing, Packing Moving, Loading Unloading
- Hindustan Packers And & Logistics 09311004466
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- sumit packers and logistics Noida 09971983712
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- Spice Safe Packers Movers Noida 08750877170
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Home Relocation, Warehousing, Packing Moving, Loading Unloading
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Packers and Movers in Noida To Bhopal, Indore, Lucknow
Insurance Service Option
When anytime while transporting or packing by chance if any good or item is getting scratched or just broken at same time all your money will be back this is guaranteed. That is why insurance is made of all customers when they use this moving service here.
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Free Shipping on Orders of $99 or More! Find out more!
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Le Marche Spice Rooibos Tea
Lots of cinnamon gives Le Marche Spice Rooibos a wonderful spicy hot character - terrific served hot and sensational served iced - try it as a rooibos latte for super taste. Also feels good on a sore throat. Choice-grade rooibos with cinnamon, rosehips, dried apple, almond pieces and hibiscus. Caffeine-free. Use 1 tsp. per cup and steep 5-10 minutes in freshly boiled water.
Rooibos (pronounced "roy bus") is made from the needle-like leaves of a caffeine-free bush native to South Africa. It is oxidized like black tea, and is a popular alternative to decaffeinated black tea. Good both hot and cold, it has a mild flavor and won't turn bitter with extended brewing.
Average Customer Rating
Reviewer: Doug 12/29/2015
This is a fantastic tea! My wife and kids all love this as Ice Tea.
Reviewer: Patty 10/24/2015
Not my cup of tea ... I think it's the hibiscus. Not a fan of any hibiscus teas. I would recommend this tea to those who do.
Number of ratings: 2
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subset: commoncrawl


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A regional government report shows a slowdown in traffic growth in Metropolitan St. Louis, but state highway officials still plan to expand highways.
"Traffic in the St. Louis area has plateaued this decade, ending years of fast growth that fueled demand for more and wider roads.
A recent analysis by East-West Gateway Council of Governments shows traffic growth in the eight-county region slowed to an average annual rate of less than 1 percent between 2000 and 2006.
That's down from 2.3 percent average growth in the 1990s, and 4.3 percent growth in the 1980s.
'It's going to change how we look at building the transportation system,' said Les Sterman, executive director of East-West Gateway, which determines how federal transportation money is spent in the region. "Clearly, the level of traffic volumes that we expect will determine how much additional capacity we plan for in the system."
Highway officials still believe roads must be expanded.
'We're so far behind the curve on just meeting the needs that are here today,' said Ed Hassinger, district engineer for the Missouri Department of Transportation. 'I'm not sure it has an affect on the here and now.'"


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GetHired!Start Here
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Q: How do you tactfully answer the questions if you were fired/let go from a job?
You'll want to put some good thought into this ahead of time. Every situation is different, but you don't want to disparage a former employer regardless of how you may feel about the situation. Try to differentiate between how the job that wasn't a good fit was different from the job you are currently seeking. Mark it as a learning experience, but be sure do point out how the current situation is different.
Q: What are some web sites where I can research companies?
Company web sites are usually the best place – be sure to check out their careers section, but also browse around for articles and other information. I use Linkedin.com to look up individuals that I may be interviewing with or meet. Also zoominfo.com or jigsaw.com can help get information about the company. Companies also have profile pages on our sites if you find the job on a Local JobNetwork site. [Read More...]


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Form: herbaceous aquatic — perennial
Status: present in WA
Hairless perennial with long stolons that root at the nodes and grow out over the water.
Leaves: Floating, somewhat kidney to heart shaped to 10cm in diameter, lobed around the margin.
Flowers: Inconspicuous, 3mm diameter, five to ten in number on a slender stalk 2cm long. Flowering spring to autumn.
Fruit: Almost circular in outlined but compressed 2-3mm diameter, breaking into segments.
Declared pest category
The Western Australian Organism List (WAOL) contains information on the area(s) in which this pest is declared and the control and keeping categories to which it has been assigned in Western Australia (WA). Use the external links on this page to reach hydrocotyl in WAOL.
Requirements for land owners/occupiers and other persons
Requirements for land owners/occupiers and other persons if this pest is found can be sourced through the declared plant requirements link.
Control method
Control methods for this declared plant can be found through the hydrocotyl control link.


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The Portal from Issue 335
Claudia Molitor's Portal
December 2011
Read about Claudia Molitor's choice picks of the web. The London based German composer is featured in The Wire 335 in an article by Philip Clark.
Read about Claudia Molitor's choice picks of the web. The London based German composer is featured in The Wire 335 in an article by Philip Clark.
Read about the Public Information label's top picks of the web. The label, which focuses on archival releases and the "pre-digital soundworld" is featured in The Wire 334 in an article by Dan Barrow. Their next release is an anthology of work by the inventor and amateur electronic musician Fred Judd.
André Vida is featured in an article by Clive Bell in The Wire 334. Vida is currently performing as part of Anri Sala's exhibition at London's Serpentine Gallery (runs to 20 November, 2011 and is reviewed in The Wire 334).
Grouper is the subject of a feature by Nick Richardson in The Wire 334. A I A: Dream Loss/Alien Observer is out now, self released by Harris and available here.
Marcus Boon is the author of The Wire 333 Collateral Damage article, part of our ongoing series looking at changes in the economy of music and its distribution.
Paul Gilroy's Epiphanies article on two 1970 performances from The Voices Of East Harlem choir at the Isle Of Wight Festival and Albert Hall is featured in The Wire 333. Gilroy's latest book is Darker Than Blue: On The Moral Economies Of Black Atlantic Culture (Harvard University Press). On the cusp of the 1990s Gilroy wrote about jazz-funk and fusion for The Wire, in reviews and a regular column called New Fusion.
Musician and composer DJ /Rupture aka Jace Clayton is featured in The Wire 333 in an article by Peter Shapiro.
Chicago based electronic music producer Hieroglyphic Being aka Jamal Moss is featured in The Wire 332 in an article by Robin Howells.
Carter Tutti aka Chris Carter and Cosey Fanni Tutti are featured in The Wire 332 Invisible Jukebox, tested by Mike Barnes. Chris and Cosey will be performing at Unsound, Krakow this month. Click here for more details.
Philip Clark's Primer on Militant Tuning in The Wire 332 looks at how Just Intonation, microtones and overtones are used as secret weapons in the fightback against the sonic tyranny of equal temperament.
Jon Brooks's Music For Dieter Rams (out on Cafe Kaput) and As The Crow Flies (recorded under his The Advisory Circle moniker, released on Ghost Box) are reviewed by Mark Fisher in The Wire 321.
My Cat Is An Alien (brothers Maurizio and Roberto Opalio) are featured in an article by Ken Hollings in The Wire 331. Click here to listen to a selection of MCIAA tracks.
Ian Hodgson aka Moon Wiring Club wrote The Wire 331 Inner Sleeve on Höhner Accordion Orchestra Hamburg/Heinz Funk's Accordion Evergreen album.
Jan Anderzén, the Finnish frontman of Kemialliset Ystävät and Tomutonttu is featured in The Wire 330 Invisible Jukebox, tested by Daniel Spicer. Anderzén's newest release is Nääksää nää mun kyyneleet by Tuusanuuskat, a collaboration between Tomutonttu and Es, aka Fonal Records's Sami Sänpäkkilä.
The group are well-known in the Ukraine, and released their most recent album Dolce Vita in spring last year. They have been touring it for the last year across the Ukraine, Russia, Western Europe and America.
Yusef Sayed's Primer on the guitarist/improvisor/producer Jim O'Rourke is in The Wire 330.
Dan Wilson's article on Daphne Oram, co-founder of the BBC Radiophonic Workshop and inventor of the Oramics machine, is in The Wire 330.
Winebox Press is featured in an Unofficial Channels article by Daniel Spicer in The Wire 329.
The Promised Lands project is featured in an article by Clive Bell in The Wire 329.
Roy Harper is featured in The Wire 329 in an article by Rob Young.
Roy Harper is featured in The Wire 329 in an article by Rob Young.
People Like Us aka Vicki Bennett is featured in The Wire 329 Invisible Jukebox, tested by Phil England.
Josh Feola looks at Beijing's Noise scene in The Wire 329.


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The Outdoor Youth Adventures Bass Fishing Coloring Book features 47 pages of brilliantly illustrated pictures, including different species of bass, popular lures and techniques, as well as, various other fishing scenes. Youngsters can learn a lot about the sport as they color through the pages. Illustrated by Chris Armstrong, the Outdoor Youth Adventures Bass Fishing Coloring Book is recommended for children 5-years and older.
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Comments: I just adore this specific booklet like my own child! the coloring is fun and delectable!!! Chris Armstrong is a propitcious author!! hugs and kisses to all
From: Jonathon: Central Colorado
***Note: If you have questions about this product or need assistance with an order please email your questions to firstname.lastname@example.com


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it starts with U and ends in n It's 9 letters
I have no idea what your password is.
Best Answer
okay.. but do you know that passwords are supposed to be kept private for your own security..?
Best Answer
Best Answer
believing is behaviour though... even if you only do it in your own house
Best Answer
Related Questions
Spiritualist or religious? Explain the difference in your own words. I would also like to know your beliefs.I would like to know your beliefs and why and how you had come to believe in them. Thanks (: I'm just a very curious individual and love to learn about different ideas and...nadiajen07 26-30, F 2 Answers 2 Dec 10, 2012 in Hobbies
K so gf knows all my passwords to all my accounts yet she refuses to allow me to see any of her passwords? opinions gobuddy of mine asked me this all i could say was change them and see if she flies of the handle if so run dude. thank you for the answers i will give him the suggestions and then...thelycan1986 26-30, M 12 Answers 5 Jun 27, 2013 in Dating & Relationships
My WiFi password is....wifipassword. Old people forget easy you know. Do you have different passwords..for all your computer needs or do you keep it simple?KerriJ1970 41-45, F 12 Answers 1 Sep 26, 2013 in Community
Does anyone know how to hack back into their Facebook? Because I forgot my email password and my FB password loldeathbyblades16 18-21, F 4 Answers 0 Jan 13, 2014 in Community
No one would ever guess.EmpowermentProject 31-35, F 7 Answers 1 Jan 24, 2014 in Embarrassing & Funny
On Gmail, I forgot my password. I know my user and all, but when it asks me what the last password I remember is, I cantAnswer. Does anyone know how to get in?HeartOfNature 13-15, F 1 Answer 0 May 24, 2014 in Hobbies
Don't know why people feel the need to dissuade others of their beliefs, or force their beliefs or lack there of.SPIDERLIMBS 18-21, F 5 Answers 2 Dec 31, 2014 in Community
I forgot my password to my iPod does anyone know how to unlock a iPod if no password? I don't want to hack my iPod.bfwhl 18-21, F 2 Answers 0 Sep 9, 2015 in Seeking Advice
I'm very curious about curanderos...anyone know any? Anyone know about them and their beliefs/practices?Fiammetta 41-45, F 1 Answer 3 Aug 23, 2011


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Ieva's Profile
Hello! Welcome to IJcreations!
Thank you for stopping by - here you will find unique handmade Wedding dresses, fashion clothing and accessories.
I'm fashion designer - artist, have graduated Academy of Arts of Latvia, fashion masterclass. My favorite number is 9 and I love hot summers, the Sea, misty woods and rocky mountains. I think that the most beautiful colors are in the nature. That all inspires me.
My favorite materials are cotton, viscose and wool. In my works special attention has been given to the artistic finishing of fabrics – dyeing, batik, thermal treatments and stitch crafts. Every design is a part of some dream, some beautiful landscape I have seen or poem I have heard.
- Female
- Born on November 15
- Joined January 18, 2011


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Hi everybody, I'm a new member ^^
Rogue is not my favourite character (and so I don't know her too much), but I find her absorbing power very interesting and fun. I've got questions about it :
1/ She needs to touch the naked flesh to absorb power but could she absorb Silver Surfer's powers (because to his silver skin) ?
2/ Does his power work on a god ?


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Like an Iowa glad-hander, the Enigma works hard to please everyone. It's not too fat in the heel for midfoot strikers, not too firm for hard-landers. It's also just thick enough in the forefoot to neutralize impact without seeming to sap your energy. Although it feels a touch slower than most Mizunos we've tested, this versatile shoe hits a very sweet spot for the vast majority of high-mileage neutral runners. 9.6 oz
Brand: Mizuno $130
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The Uttoxeter Walking Club was formed in 1978 with an initial membership of 12.
Since that time it has enjoyed a steady growth and today we have over 70 members. Initially the club organized walks in the local area including the Derbyshire Peaks but it did not take long for a more adventurous programme to be developed, including longer day trips and weekends.
Annual meetings are held in Autumn.
We are associate members of The Ramblers.
Support our walking group!
We receive funding every time you take a holiday with Ramblers Worldwide holidays.
Click here for more information.


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Sugar scrubs are my weakness. Simple as that. I love making my own at home but on those lazy days, having one on-hand is so much easier! This sugar scrub caught my eye mainly because of the pretty bottle (the packaging is so appealing!)…and also the lovely description! I clearly was not paying attention to that hefty price tag ($10.99/8oz). Ahem. Anyway, this lovely little sugar
Archives for February 2013
Product Review: Dark and Lovely Au Naturale Curl Defining Creme Glaze
I was the drugstore the other day and decided to engage in the dreaded…IMPULSE BUYING (dun dun dun!). I don't know what happened, I just got suckered into it. Maybe it was promises of beautiful curls, maybe it was pretty vibrant packaging, or even the mention of mango oil that caught my eye. Nevertheless, I gambled and lost $9.99. But, I try to be an optimist
Professional Looking Pedicure at Home!
I'm going to cut right to the chase… I hate going to the nail salon and spending a ton of money on a pedicure. Getting your toes done just a few times a month can really add up. I'm all for splurging every once in a while to pamper yourself, but I refuse to regularly spend money on a pedicure that can easily be done
Castor Oil for Hair Growth
Okay so let me just say that at first I was hesitant about using castor oil for hair growth. I began using it a few years ago as a moisturizer and as a part of my deep conditioner but never solely for hair growth. The idea that one oil could actually promote growth seemed a bit absurd and impossible. But…let me just say… Castor Oil
Delicious Homemade Taco Recipe!
I absolutely love tacos. They are so easy to make and are a great, healthy meal for dinner if you choose the right ingredients. I was really craving tacos but I didn't want to immediately go by one of those 'Ortega Taco Kits' (as much as I love them!!). Instead, I decided to make my own tacos with a lot of the ingredients I already
Get Glowing Skin…with Turmeric!
Give your skin a TREAT! Mix up a turmeric face mask at home to beat acne, breakouts, inflammation, wrinkles, dark spots, and dull/dry skin! For 1 Application: Mix ¾ teaspoon ground turmeric & 1½ teaspoons orange juice, then apply to clean, dry, face. Leave on for 20 minutes or so, then rinse. For extra exfoliation, take a dark colored wash cloth (so that it won't


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Brain Surgeon
Do not slack off. You can shorten your time earning an undergraduate degree by taking AP science classes in high school. Generally, those wanting to enter medical school after college major in biology, physics, chemistry, or specialized pre-health sciences.
Most medical schools require a 3.6 or higher GPA. In addition, medical students need stellar scores on their MCATs (Medical College Admissions Test scores).
During medical school, you can rotate through different specialties to see what you like. After medical school, students are required to spend one year in a residency program before moving on to a neurosurgeon residency program. Residency programs give you a chance to see what it's like for a life full of long, 10- to 12-hour workdays. Don't forget night calls and weekend calls.


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My review
Original recipe yields 2 servings
Based on a 2,000 calorie dietSee full nutrition
Ready In
I made this nearly two years ago and forgot to review it. I thought the recipe would have a much better flavor with soy sauce, so I steadily mixed that in a few times throughout the cooking t...
This is the best recipe. I add in sour cream towards the end, but it is incredible without it. I make 2 new recipes each Sunday for lunches throughout the week for hubby and I, and my husband ha...
This was just ok. I enjoyed it but the hubby felt it was bland. It needs seasonings and maybe a contrast taste such as pineapple, or go with some spice and add jalapeño . Definitely needs som...


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I was at this time of living, like so many Atheists or Anti-theists, in a whirl of contradictions. I maintained that God did not exist. I was also very angry with God for not existing. I was equally angry with Him for creating a world. CS Lewis I do hope that National Atheist Day today […]
Incoming search terms:
- Catholic responses to atheism
- catholic response to new atheism
- National Atheist Day 2014
- new atheism catholic response


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Broncos Cancel Sunday's Practice
Updated: 08/08/2010 - The next training camp practice for the team is scheduled for Tuesday afternoon from 2:30-4:40 p.m. and is open to the public.
Updated: 08/08/2010 - The next training camp practice for the team is scheduled for Tuesday afternoon from 2:30-4:40 p.m. and is open to the public.
Posted: 08/05/2010 - Dumervil was hurt at practice Wednesday night in a one-on-one passing drill and walked off the field clutching his right arm.
Updated: 08/04/2010 - White spent his first four NFL seasons with Tennessee
Posted: 08/03/2010 - A year ago, pass-rusher Jarvis Moss walked out of training camp so bedeviled by personal problems that he wondered whether he should walk away from football altogether.
Updated: 08/03/2010 - Tuesday's afternoon practice is no longer open to the public. The workout was originally scheduled for 5:30-7:30pm has been
Posted: 08/02/2010 - It was a whirlwind weekend for the special teams standout and backup middle linebacker who had an inkling he was the odd man out in Philly after the Eagles beefed up their linebacking corps during the offseason.
Posted: 08/02/2010 - Even at 32, perennial Pro Bowler Champ Bailey insists he's still among the best cornerbacks in the business.
Posted: 08/01/2010 - About an hour into the workout, Moreno caught a pass in 7-on-7 drills and turned upfield when his leg buckled. He grimaced as he hopped into the team's headquarters for tests
Updated: 07/29/2010 - According to NFL.com, Tebow's deal is for five years with $8.7 million guaranteed and worth a maximum value of $33 million,
Posted: 07/22/2010 - The Hall of Fame quarterback who retired in 1999 after winning his second straight Super Bowl in Denver is planning to attend some of the Broncos' training camp practices this summer and has agreed to help market the team's game in London in September.
Posted: 07/07/2010 - Barton played in one game for the Chicago Bears in 2008 after they drafted him in the seventh round out of Ohio State. He has also spent time with the Dolphins, 49ers and Bengals.
Posted: 06/27/2010 - He tells The Denver Post he wants to play the bad guy in a cowboy movie, see all four of his children graduate from college and get more involved with the Broncos, among other things.
Posted: 05/27/2010 - Wide receiver Brandon Stokley was held out of Thursday's passing camp practice by the Denver Broncos, the latest workout he's missed because of a shoulder injury.
Posted: 05/27/2010 - When Tim Tebow moved ahead of Tom Brandstater to take the third-team quarterback repetitions at the Denver Broncos' passing camp, the least known of the team's four quarterbacks shrugged it off.
Posted: 05/18/2010 - Long after his teammates headed inside for lunch, the Denver Broncos' new quarterback stayed on the field, taking extra snaps, practicing his footwork, working on his reads
Posted: 05/17/2010 - The Broncos' star outside linebacker, who led the NFL with 17 sacks last season, is a restricted free agent who has skipped the team's offseason conditioning program while working out on his own in Miami.
Updated: 05/15/2010 - A man accused of claiming to be a Denver Broncos player to gain the trust of people and steal their information has been sentenced to 48 years in prison.
Posted: 05/03/2010 - Lyons is a first-year wide receiver from the University of Kentucky who joined the Broncos as a free agent
Posted: 04/29/2010 - The former University of Wisconsin star has played for the New York Giants, who drafted him in 2002, Jacksonville and Baltimore
Posted: 04/28/2010 - Denver Broncos All-Pro left tackle Ryan Clady sustained a possibly serious knee injury during offseason workouts, according to a published report
Updated: 04/23/2010 - The Broncos draft Tim Tebow in the first round of the NFL Draft.
Updated: 04/22/2010 - Denver takes the former Georgia Tech wide receiver with the 22nd pick overall in the first round of the NFL Draft.
Updated: 04/22/2010 - The Broncos make two early trades during the first round of the NFL Draft
Posted: 04/21/2010 - Twenty-six-year-old Willie D. Clark was convicted last month of first-degree murder in Williams' death on New Year's Day 2007, after both men had left the same night club. Clark faces a life sentence at a hearing set for April 30
Posted: 04/06/2010 - In his first public comments since the March 14 trade that brought Quinn over from Cleveland, Orton said Tuesday he appreciated coach that Josh McDaniels came out and said he's still his starter.


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I think it's remarkable that this keeps happening to you, that's why I would blame it on the quality. I wear slim fit tees all the time (V-shape) and never have this problem. I don't know what the average price is or what brand they are, but just for the sake of comparison, maybe you should try to buy some tees of a bigger brand or higher price?
8/8/13 at 2:10am


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Delicious food, lovely friendly service, highly recommended. You may have to wait for a seat but it's worth it.
Perfect atmosphere of a cafe that could be perfect in Amsterdam as well as in Paris as well as in Prague. The staff is great, nice and quick. I did really enjoy the incredible food.
2 friends and I were in Amsterdam for a week around NYE time. After reading the other reviews on TripAdvisor I knew it was mandatory to visit. I'm glad others mentioned that we should get there on time for the opening if eating for breakfast, because sure enough, there were enough people there to fill the restaurant before it even opened. Even though the restaurant was filled, there were seats outside which had blankets on the back of the chairs for patrons willing to brave the cold morning to eat there! My two friends had a special omelette with spinach and different cheeses, while I had a veggie omelette. Needless to say, everyone cleaned their plates. However, I wish I had gotten the homemade soda bread that came with my friend's orders! If plain toast comes with your meal, I suggest asking for the soda bread instead!!!! We also had some scones and clotted cream, which were equally amazing (probably the best I've tasted). If you're a tea drinker, definitely order a pot of any of the teas they may have at the moment. Definitely which I had the time to visit again!
Decided to try our Greenwoods after searching Tripadvisor and reading the positive reviews. We were first in the door for breakfast so no wait for a table, just for the staff to finish their coffee before menu arrived, order taken, drinks on the table and then a delicious breakfast delivered. There was not one crumb left on a plate - every order was cooked to perfection, from the reasonable portion of Full English, to the light, fluffy and tasty scrambled eggs. Fresh juice was all natural and the coffees were great too.If you are in the area and looking for somewhere for breakfast, we highly recommend and Greenwoods won't disappoint in terms of taste and quality. Now the tough decision - go back tomorrow again or try somewhere else? Hopefully either choice delivers another delicious start to the day.
After a short wait outside we got a table, great fast service. Food was fast to come out, large portions for a good price. Little upset with the nanna meatball being abit dry but other than that i would go back.
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JANUARY/FEBRUARY 2016By Marcelle Bienvenu Don't forget your Valentine! Mardi Gras is early this year (February 9) and everyone in south Louisiana is in a frenzy with parades, balls, King Cake parties, and general merriment. Some may not realize that Valentine's Day is coming up and may not remember to make plans for dinner with that special someone. Not to worry. I have some ideas for you (gentlemen or ladies) to prepare for the love of your life. Several years ago, a friend (or perhaps it was a foe) presented me with the book DEATH BY CHOCOLATE by Marcel Desulniers (Simon & Schuster Editions) for my birthday. Although I don't have much of a sweet tooth, I remember trying several of the recipes and did almost pass on, albeit happily, into the Great Beyond. Thankfully, my husband rescued me by eating whatever I had left on the plate. The same friend, three years ago, gave me another of Marcel's (I guess she liked his name and thought it was cute since it's the male version of my name) books, DEATH BY CHOCOLATE COOKIES (Simon & Schuster Editions). I almost hurled it at her, but graciously thanked her and tucked it on a shelf where I couldn't reach it easily. But lo and behold, I came across it a few days ago when searching for an idea for a Valentine's dessert to prepare for my beloved. Leafing through the book, I almost ate the pages. The photographs were what my husband calls "culinary eroticism." Get ready to rattle some pots and pans, we're going to make some delicious Valentine treats for you AND your Sweetie! Or, hey invite your buddies over to share! CHOCOLATE CHEESECAKE Makes 10 to 12 servings 24 chocolate wafers 4 tablespoons butter 1/4 teaspoon ground cinnamon 8 ounces semisweet chocolate 1 1/2 pounds cream cheese, at room temperature 1 cup sugar 3 eggs 2 teaspoons powdered cocoa 1 teaspoon vanilla extract 2 cups sour cream Preheat the oven to 350 degrees. Crush the wafers in a blender. Combine the crushed wafers, the butter and cinnamon and press the mixture in the bottom of a 9-inch springfrom pan. Buckle the sides on. Chill for one hour. Melt the chocolate, stirring occasionally, until it has completely melted and smooth. In a large mixing bowl, beat the cream cheese with an electric mixer until it is fluffy and smooth. Add the sugar and mix well. Add the eggs, one at a time, beating after each addition. Beat in the melted chocolate, cocoa and vanilla and blend thoroughly. Add the sour cream and blend well. Pour the mixture into the springform pan. Bake for about one hour and 10 minutes. The cake will be slightly soft. Cool to room temperature, then chill for at least 6 hours. Decorate the top of the cake with chocolate shavings. Tip: Using a vegetable peeler, shave the sides of a chilled chocolate block. The shavings will fall from the block. CHOCOLATE CHOCOLATE-CHIP COOKIES Makes about 4 ½ dozen 12 ounces semisweet chocolate morsels 2 sticks butter or margarine, softened 1 ½ cups sugar 1 large egg 2 tablespoons milk 1 teaspoon pure vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt Preheat the oven to 400 degrees. Melt one cup of the chocolate morsels in a heavy saucepan over low heat, reserving the remaining morsels. Set the melted morsels aside. Beat the butter at medium speed with an electric mixer until fluffy. Gradually add one cup of the sugar, beating well. Add the egg, milk, and vanilla and mix well. Add the melted chocolate morsels, mixing until blended. Combine the flour and the baking powder, baking soda and salt. Gradually add to the butter mixture, mixing well. Stir in the remaining chocolate morsels. Roll the dough into balls, one tablespoon at a time. Roll the balls in the remaining one-half cup sugar. Place on lightly greased cookie sheets and bake for eight to 10 minutes. The cookies will be soft but will firm up as they cool. Cool on wire racks. COCONUT-ALMOND CHOCOLATE CHIPPERS Makes 4 to 5 dozen 1 cup sugar 1 cup packed dark brown sugar 1 stick butter, softened 1 stick margarine, softened 2 large eggs 3 tablespoons milk 2 tablespoons honey 2 teaspoon pure vanilla extract 3 ½ cups buttermilk biscuit mix 2 ½ cups quick-cooking oats ¼ teaspoon salt 2 cups shredded coconut 2 cups large semisweet chocolate chips 1 ½ cups slivered almonds, toasted Preheat oven to 350 degrees. In a large mixing bowl, beat the sugars, butter and margarine until creamy, about three minutes. Add the eggs, milk, honey and vanilla and beat until light and fluffy. In a medium-size mixing bowl, stir together the biscuit mix, oats and salt. Add to the sugar mixture and mix on low speed until blended. Add the coconut, chocolate chips and almonds. Mix on low speed to combine. Chill the dough for at least one hour. Place teaspoonfuls of dough two inches apart on a greased cookie sheet. Bake until just slightly soft and moist, 10 to 13 minutes. Do not overbake. Cool on cookie sheet for five minutes, then transfer to wire racks to cool. DOUBLE CHOCOLATE PUDDING Makes about 4 servings 2 1/2 cups milk 1/2 cup sugar Pinch of salt 2 tablespoons cornstarch 3 tablespoons unsweetened cocoa powder 1 large egg 2 large egg yolks 5 ounces semisweet chocolate, finely chopped 2 tablespoons unsalted butter, cut into pieces 1 teaspoon vanilla extract Lightly whipped cream In a heavy saucepan, combine two cups of the milk, one-fourth cup of the sugar and the salt. Bring to a boil over moderate heat. Remove from the heat and set aside. In a medium-size mixing bowl, whisk together the cornstarch, cocoa and the remaining one-fourth cup sugar until blended. Whisk in the remaining one-fourth cup milk until smooth. Whisk the cocoa mixture into the milk in the saucepan and bring to a boil over medium heat, whisking constantly. Reduce the heat and simmer, stirring, until the mixture thickens enough to coat the back of a spoon, about five minutes. In a small bowl, whisk together the whole egg and the egg yolks, slowly whisk in about one cup of the hot cocoa. Pour the mixture back into the saucepan and cook over moderate heat, whisking constantly, until it thickens and just begins to boil, about two minutes. Strain the pudding into a medium-size bowl. Add the chocolate, butter and vanilla, whisking until the chocolate and butter are melted and the pudding is smooth, about two minutes. Place a piece of plastic wrap directly over the surface of the pudding to prevent a skin from forming and let cool. Refrigerate until set, about 45 minutes. Serve chilled with the whipped cream and cookies.
December/January 2015 -2016By Marcelle Bienvenu
More often than not, a cast of thousands enjoys most Christmas feasts. At least that's how it was, and sometimes still is, with our family. Years ago when it was simply Mama's father, her siblings (which numbered six) and their spouses, which then made it twelve, plus all of their children brought the count up to thirty. Then, later when the children grew up, married and had their own children, we got up to almost fifty. We ate in shifts and the meal lasted over three hours.
It was always a great day, with gifts being exchanged along with hugs and family gossip, and the grown-ups sipping on after-dinner drinks while young children fell asleep on the floor under the Christmas tree. As I got older, my sister-in-law and I washed dishes for hours and sipped on coffee and brandy to fortify us.
But now the family has grown so large (we're now into great-grandchildren), most of my siblings have their own family gatherings simply because the numbers have gotten out of hand. We do manage to get together for a big brunch during the week between Christmas and New Year's in order to see everyone, though.
This Christmas it appears that my husband Rock and I will have a relatively quiet dinner at home. His two sisters and their spouses are expected to join us and that has worked out just right. Our dining room table can only seat six comfortably.
And I've already cleaned Mama's crystal and polished her sterling flatware. I've borrowed some of her china, which was given to my brother and his wife, and I'm anxious to try and duplicate the beautiful table Mama always set. Rock and I have discussed the menu and although it's not a traditional South Louisiana one, I think it is quite elegant.
The first course is a salad of spinach and cherry tomatoes.
Makes 6 servings
8 cups fresh spinach, cleaned and torn
1 medium-size avocado, pitted, peeled and thinly sliced
1 pint cherry tomatoes, washed and stemmed
1 cup warm Champagne Dressing (recipe follows)
Place the spinach leaves in a large salad bowl and arrange the avocado slices in a circle around the edge of the salad. Arrange the cherry tomatoes in the center of the salad.
Pour the dressing over the salad at the table and gently toss. Divide into equal portions and serve on salad plates.
Makes about 2 ½ cups
1 cup Champagne vinegar
2 tablespoons sugar
1 ½ tablespoons all-purpose flour
2 teaspoons dry vermouth
1 teaspoon Dijon mustard
1 egg, beaten
3 tablespoons heavy cream
1 ½ cups olive oil
Salt and freshly ground black pepper to taste
Combine the vinegar, sugar, flour, vermouth and mustard in a small saucepan. Heat to simmering over medium heat.
Gradually whisk in the egg and cream over low heat. Whisk in the oil in a thin steady stream. Season with salt and pepper. Remove from heat.
You will need only one cup for the salad, but the dressing can be stored in the refrigerator in an airtight container and used within a day or two. Warm to serve.
There's no reason to prepare a turkey for a small party. Rock suggested Cornish hens and they're ideal!
Makes 6 servings
6 Cornish hens, about 1 ¼ pounds each
Salt, cayenne and freshly ground black pepper to taste
1 ½ pounds fennel bulbs, trimmed, reserving the ribs for stuffing the chickens, and the bulbs thinly sliced
2 tablespoons butter
1 tablespoon vegetable oil
½ cup dry white wine
½ to ¾ cup water, as needed
2 tablespoons Pernod or other anise-flavored liqueur
6 sprigs fresh parsley for garnish
Preheat the oven to 400 degrees.
Season the outside and the cavity of the hens with salt, cayenne, and black pepper. Stuff the cavities with the fennel ribs, chopped, then truss the hens.
In a large heavy skillet, heat the butter and oil over medium-high heat until the foam subsides. Add the hens, two or three at a time, to the skillet and brown evenly, turning every three to four minutes. Transfer them to a roasting pan.
Pour off all but one tablespoon of the fat and return the skillet to the heat. Add the fennel slices and cook, stirring, until golden and soft. Spoon the fennel around the hens and add the wine and one-half cup of the water.
Roast the hens, basting then every 15 minutes and adding the remaining water if necessary, until the hens are tender and the juices run clear, 40 to 50 minutes.
Remove from the oven and transfer to the stop top. In a small saucepan heat the Pernod over medium-low heat until it is warm, carefully ignite it and pour it carefully over the hens and letting flames go out.
Transfer the hens to serving plates and garnish each with a sprig of parsley. Boil the pan juices until reduced to about two-thirds cup, season with salt and black pepper if necessary and pass at the table.
A side dish of potatoes with peas is all that is needed to accompany the hens.
Makes about 6 servings
20 (about) small red potatoes, rinsed by not peeled
1/3 cup olive oil
½ cup dry white wine
2 cups frozen small peas, thawed
½ cup chopped fresh mint leaves
Salt and freshly ground black pepper to taste
Sour cream (optional)
Boil the potatoes in salted water until just tender. Drain and cut in halves, leaving the skins on. Whisk the oil and wine together and drizzle over the warm potatoes in a large bowl. Stir to coat evenly. Let cool slightly. Put the peas in a colander and warm with hot tap water. Drain well. Add the peas and the mint, season with salt and pepper, and toss gently. When serving, you may want to pass a small bowl of sour cream with the potatoes.
Dessert can be as simple as brandy freezes (ice cream, brandy and heavy cream whirled in a blender or food processor) poured in crystal glasses, or as extravagant as your favorite chocolate decadent dessert.
OCTOBER NOVEMBER 2015Hunting Season
My duck-hunting friends are getting antsy for the season to arrive. They've been busy preparing for what I believe is one of men's favorite times of the year. Shotguns have been cleaned and oiled, and probably a small fortune has been spent on shells. The duck blinds have been reworked and stand ready for that first cold front to blow in from the west. Decoys have been retrieved from storage to be marked or tagged. Now it's just a matter of time before they can go forth to their camps, get up before dawn, walk through the wind, rain, and mud, then sit in a wet duck blind. Not my idea of fun.
I too am ready and waiting for the season to begin, only because I enjoy the spoils of the hunt. I am quite fond of a roasted duck or a good sausage and duck gumbo, or duck prepared in any number of ways for that matter.
Whenever I'm fortunate enough to receive a gift of a couple of ducks, I get out Papa's recipes.
Makes 4 servings
4 teals or 2 mallards or pintail ducks
3 cloves garlic, slivered
2 cups coarsely chopped green bell peppers
2 cups coarsely chopped onions
1/2 cup dry sherry
All-purpose flour
4 strips thickly sliced bacon
1 cup chicken broth
8 ounces fresh mushrooms, sliced
1 pound tompinambours (Jerusalem artichokes), peeled (optional)
2 tablespoons chopped parsley
Make one or two slits (number depends on the size of the duck) in the duck breasts with a sharp, pointed knife. Insert one or two slivers of the garlic in each hole. Rub the outside and the cavities of the ducks with a liberal amount of salt and cayenne. Place the ducks in a large deep bowl. Combine the bell peppers and onions in another bowl and mix. Stuff half of the mixture in the duck cavities and put the remaining half around the ducks in the bowl. Add the dry sherry. Cover and refrigerate for at least four hours, turning the ducks once or twice in the marinade. Remove the ducks from the refrigerator, drain and reserve the marinade.
Preheat the oven to 350 degrees. Dust each duck liberally with flour and set aside. Fry the bacon in a large cast-iron pot over medium heat until crisp. Remove and drain on paper towels. When the bacon is cool, crumble and reserve. Add the ducks to the pot and brown them in the bacon grease, turning often to brown evenly.
Add the chicken broth and cook for 10 minutes. Add the reserved marinade, cover and bake in the oven for about one to one and a half hours, or until the ducks are tender. Baste occasionally with pan gravy and add more broth if gravy becomes dry. Add the mushrooms and the topinambours, cover and cook for 30 minutes, or until the topinambours are fork-tender. Remove from the oven. Add the reserved bacon and the parsley. Let the duck sit for 10 minutes before carving to serve.
Makes 2 servings (3 per serving)
1 stick butter
1 tablespoon Worcestershire sauce
1 teaspoon chopped garlic
8 ounces fresh mushrooms, sliced
6 duck breasts (preferably mallard), removed from the bone and skinned
Freshly ground black pepper
6 thick bacon strips
6 slices of white bread, toasted and buttered
Melt the butter in a saucepan over medium heat. Add the Worcestershire sauce, garlic and mushrooms. Cook, stirring occasionally, for three to four minutes, or until the mushrooms are slightly soft. Remove from heat and set aside. Light a fire in the barbecue pit and allow the coals to get glowing red hot. Rub the duck breasts generously with salt, black pepper, and cayenne. Carefully wrap each breast with a strip of bacon, securing it with toothpicks. Let stand at room temperature for 30 minutes. When the coals are ready, grill the breasts quickly, three to four minutes on each side if you like them juicy with a little blood in the meat; longer if you prefer them well done. Baste with some of the butter sauce. To serve, place the duck breasts on the toasted, buttered bread and pour the remaining butter and mushroom sauce over each breast.
Accompany the breasts with a tangy, tossed green salad and wild rice tossed with a handful of chopped roasted pecans.
When a cold front blows through, there is nothing better in my book than this gumbo.
Makes 6 to 8 servings
2 mallards, dressed, rinsed in cool water and patted dry
Salt, black pepper and cayenne
1 ¼ cups vegetable oil
1 cup all-purpose flour
3 medium-size yellow onions, chopped
2 medium-size green bell peppers, chopped
8 cups (about) water or chicken stock
2 pounds andouille sausage, cut crosswise into ¼-inch slices
2 dozen oysters with their liquor
¼ cup chopped green onions (green part only)
Cut the ducks into serving pieces and season generously with salt, black pepper and cayenne. Set aside.
Heat ¼ cup of the oil in a large, heavy pot (preferably black iron) over a medium-heat. Add the duck pieces and brown evenly on all sides. Remove and transfer the duck pieces to a platter and set aside.
Drain off the oil in the pot.
In the same pot, over medium heat, combine the remaining 1 cup oil and the flour, and stirring slowly and constantly, make a dark brown roux. Add the onions and bell peppers and cook, stirring occasionally, until the vegetables are soft and golden, 8 to 10 minutes.
Return the ducks to the pot and slowly add enough warm water or stock to cover the ducks completely. Add the andouille and reduce the heat to medium-low. Simmer, uncovered, until the ducks are tender, about 2 hours.
Add the oysters and their liquor, and the green onions and cook until the edges of the oysters curl slightly, 3 to 4 minutes. Serve hot over rice.
September/October 2015By Marcelle Bienvenu
Sweet potatoes (also known as yams) have long been a part of Louisiana's history and cuisine. It is believed that the sweet potatoes originated in the West Indies and Central America.
According to history, when the French began settling in south Louisiana in 1687, they discovered the native Indians—Attakapas, Alabama, Choctaw and Opelousas tribes—growing and enjoying the tasty, nourishing sweet potatoes. It wasn't long before the French and Spanish settlers soon made it one of their favorite food items.
It's no wonder that a variety of sweet potato dishes hold a place of honor on holiday tables at Thanksgiving and Christmas. They can be boiled, baked, fried, mashed and combine well with a variety of ingredients to create an endless list of delicious concoctions.
When I was toddler, Mama and and I enjoyed a baked sweet potato, lathered with butter and drizzled with cane syrup, on many a cold autumn afternoon. As I got older, I came to adore them fried, much like French fries, sprinkled with salt and black pepper, or sometimes sugar and cinnamon. Of course, I ate my fair share of them candied, creamed with milk and butter, in pies, and sometimes rolled in honey and chopped pecans. I consumed so much of these golden tuberous roots that I had the nickname of "Patate Douce" well into my teens.
What I didn't know then is that they are highly nutritious. A diet rich in a vitamin A precursor, beta-carotene, is associated with a lower incidence of lung and other cancers. Beta-carotene is the bright yellow/orange pigment found in vegetables such as carrots, sweet potatoes, pumpkin, winter squash, and red peppers, both sweet and hot.
Lucky for us in Louisiana, our climate and soil are quite suitable for farming several varieties of these healthful vegetables.
In the 1940s and '50s, Louisiana was the Number One sweet potato producer in the nation, supplying almost seventy percent of the nation's sweet potatoes. In fact, it was back in 1946, when the town of Opelousas in St. Landry Parish, in the heart of sweet potato country, held the first annual Louisiana Yambilee celebration. The story goes that the festival was born over a cup of coffee. J. W. "Bill" Low, a native Texan, who came to live in Opelousas suggested an idea of a celebration to his friend, Felix Dezauche, a yam shipper and processor, endorsed the idea. Thus, one of the oldest and largest Louisiana festivals came into being.
We don't have to wait for the holidays or a special occasion to enjoy our sweet potatoes. Have them any time, on any number of ways. Here are some ideas to get you going.
This happens to be one of my favorite preparations.
Makes 6 to 8 servings
1 egg
1 cup sugar
1 stick (8 tablespoons) butter or margarine, softened
2 cups grated raw sweet potatoes
1/4 teaspoon salt
1/2 cup milk
Preheat the oven to 325 degrees. Beat the egg with the sugar and butter in a mixing bowl until creamy and smooth. In another bowl, combine the sweet potatoes, salt and milk and mix well. Add the butter mixture to the potato mixture and mix well. Pour the mixture into lightly buttered baking dish and bake for 30 to 35 minutes. Remove from the oven and sprinkle the top with the pecans. Return to the oven and bake for 30 minutes, or until the mixture sets slightly.
These potato chips, made with Idahos and sweet potatoes, are great for casual meals to serve with burgers, grilled chicken or pork chops. If you have a mandoline with a slicing blade, adjust it to the smallest possible setting. If you don't have a mandoline, a very sharp knife and a steady hand should work. You might even consider using the slicing attachment on your food processor.
Makes 6 servings
3 sweet potatoes, peeled
2 Idaho potatoes, peeled
Ice Water
Vegetable oil for deep frying, heated to 360 degrees
Black pepper
Cut the potatoes crosswise into very thin slices. Soak them in ice water in separate bowls for at least one hour. Drain the potatoes and pat them dry with paper towels. Fry the sweet potatoes and the Idaho potatoes separately in batches in the hot oil until they are crisp. Remove and drain on paper towels. Sprinkle with salt and pepper. To keep them warm and crisp, spread the potatoes on a baking sheet and keep them in a 300-degree oven.
This next preparation is quite simple and can be served with anything.
Makes 6 servings
2 pounds sweet potatoes, peeled and diced
4 tablespoons butter, softened
1/4 cup heavy cream
Black pepper
Cook the sweet potatoes in lightly salted water, until tender. Drain. Transfer them to a food processor and puree, adding the butter and cream. Scrape into a bowl and season with salt and pepper.
This final recipe is one you can serve anytime, but it certainly deserves a place on your next holiday table.
Makes 8 servings
3 pounds sweet potatoes, pricked several times with a fork
3 Golden Delicious apples, peeled, cored and sliced lengthwise
1/4 cup fresh lemon juice
1 cup roasted pecan halves
8 tablespoons (1 stick) butter
1/2 cup firmly packed light brown sugar
1/2 cup honey
2 tablespoons dark rum
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground mace
Bake the sweet potatoes in a 400-degree oven for 45 minutes, or until tender. Let cool and peel. Cut the potatoes crosswise into 1/4-inch slices. Toss the apples in the lemon juice. Arrange the sweet potatoes and apples in a buttered baking dish. Sprinkle with the pecans. In a saucepan, combine the butter, sugar, honey, rum, cinnamon, ginger, and mace. Cook the mixture over medium heat, stirring until the sugar dissolves. Spoon the syrup over the potato and apple mixture. Bake for 30 minutes at 400 degrees, basting occasionally with the butter sauce. Then place the pan under the broiler, about 4 inches from the fire, until the edges of the potatoes and apples are slightly brown.


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|ISSN 1088-6850(online) ISSN 0002-9947(print)
Dispersive estimates for Schrödinger operators in dimension two with obstructions at zero energy
Abstract | References | Similar Articles | Additional Information
Abstract: We investigate dispersive estimates for the Schrödinger operator when there are obstructions, resonances or an eigenvalue, at zero energy. In particular, we show that the existence of an s-wave resonance at zero energy does not destroy the decay rate. We also show that if there is a p-wave resonance or an eigenvalue at zero energy, then there is a time dependent operator satisfying such that
Retrieve articles in Transactions of the American Mathematical Society with MSC (2010): 35J10
Retrieve articles in all journals with MSC (2010): 35J10
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Jul 23 2013, 6:04am CDT | by Bang Showbiz
Lisa Kudrow believes she's "too old" for a 'Friends' reunion.
The 49-year-old actress played Pheobe Buffay in the TV sit-com for 10 years but she doesn't want to revisit her character for new episodes because she thinks the cast have all aged too much and she doesn't think there are any interesting stories for them. Speaking to HuffPost Live, she said: "I'm too old. I wouldn't even have an interest in seeing what those people are doing 10 years later as parents that have to be responsible ... It would be so different that it wouldn't be 'Friends' anymore."
However, the blonde beauty hasn't ruled out collaborating with her former co-stars David Schwimmer, Jennifer Aniston, Matthew Perry, Matt LeBlanc and Courteney Cox ever again and would probably do a reunion show if everyone else was keen to.
She explained: "Of course I would do it if everyone wanted to do it. And everyone isn't the six of us - it's David Crane and Marta Kauffman who created the show."
Matt - who played Joey Tribbiani in the program - previously revealed he wouldn't support the cast getting back together for more episodes or a movie.
He said: "Yeah, that probably won't happen. There's no plans for anything like that. Everyone seems to be talking about that these days, but nope, no irons in the fire there."
On the subject of a film, he continued: "I think it's a bit of a case of 'the book is better than the movie'.
"Everyone identifies with those characters in their own way and everyone in their own mind imagines what has become of those characters. I just think it's best to leave it at that."
Source: Bang Showbiz
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Anthony Straker - in contract talks with Southend United
Chris Phillips / / Sport
SOUTHEND United are in advanced contract talks with Anthony Straker and Jack Payne.
The duo's current deals expire at the end of the season.
But Shrimpers boss Phil Brown is keen to keep them both at the club.
"We are at an advanced stage in our contract talks with Anthony and Jack at the moment," said Brown.
"It's been hard for Anthony in the last few weeks because he hasn't been as involved as he would've liked but he's shown a fantastic attitude.
"He's kept himself in good shape and did very well indeed when he came on at Fleetwood last weekend.
"He was excellent in that half an hour he had and he's certainly in my thinking for a place in the starting line-up now for Saturday's game against Burton."
Starker, who signed from Aldershot Town in the summer of 2012, struggled during his first season with the Shrimpers and was often well below his best.
But this term he has pushed push forward from left back to feature on the wing and has produced performances of a far higher standard.
Straker has now appeared 79 times for Blues while 19-year-old Payne has played 14 times this term.
The youngster came through the youth ranks at Roots Hall and has also impressed Brown with some eye catching displays for the club's development team this term.
"This has been Jack's breakthrough season for the first team and he has bundles of talent and enthusiasm," said Brown.
"We've been pleased by the progress he's made and we want him to continue that with us."
Goalkeeper Paul Smith, defenders Mark Phillips and Julian Bennett plus midfielder Marc Laird and striker Freddy Eastwood are also out of contract at the end of the season.
However, Phillips looks likely to depart after not returning to the Shrimpers after his loan spell with Aldershot Town came to an end.
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Southend United midfield pair in contract talks
Oh PLEASE NOT Jack Payne? All he did when he came on against Burton was clatter into everyone and give away free kicks, he is clueless!
Straker I reserve judgement on that one, but ok as sub I suppose!
Oh PLEASE NOT Jack Payne? All he did when he came on against Burton was clatter into everyone and give away free kicks, he is clueless!
Straker I reserve judgement on that one, but ok as sub I suppose!


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The unemployment rate in the Sacramento-Arden Arcade-Roseville MSA was 10.3 percent in January 2013, up from a revised 9.7 percent in December 2012, and below the year-ago estimate of 11.4 percent.
This compares with an unadjusted unemployment rate of 10.4 percent for California and 8.5 percent for the nation during the same period. The unemployment rate was 10.0 percent in El Dorado County, 8.9 percent in Placer County, 10.3 percent in Sacramento County, and 12.7 percent in Yolo County.
Between December 2012 and January 2013, total wage and salary employment located in the counties of El Dorado, Placer, Sacramento, and Yolo decreased by 10,800 to total 823,600 jobs.
• Trade, transportation, and utilities decreased by 5,600 jobs. The bulk of the losses were in retail trade (down 3,900 jobs). Transportation, warehousing, and utilities (down 1,500 jobs) and wholesale trade (200 jobs) accounted for the remaining decline.
• Professional and business services declined by 2,400 jobs, predominately due to the 1,900-job cutback in administrative and support and waste management and remediation services.
• Construction lost 1,100 jobs over the month. The reductions were scattered throughout construction of buildings (down 300 jobs), specialty trade contractors (down 100 jobs), and other components of the industry (down 700 jobs).
• Financial activities added 800 jobs, mostly in finance and insurance (up 700 jobs).
Between January 2012 and January 2013, total jobs located in the region increased by 11,800 or 1.45 percent.
• Trade, transportation, and utilities reported a gain of 6,000 jobs year over year. Additions in retail trade (up 3,300 jobs), transportation, warehousing, and utilities (up 1,700 jobs), and wholesale trade (up 1,000 jobs) all contributed to the expansion.
• Professional and business services grew by 5,600 jobs year over year. The bulk of the job additions were in administrative and support and waste services (up 4,200 jobs), although professional, scientific, and technical services (up 1,200 jobs) and management of companies and enterprises (up 200 jobs) also reported growth.
• Educational and health services added 2,300 jobs over the year, mostly in health care and social assistance (up 1,800 jobs).
• Government cut back 2,200 jobs, mainly in local government (down 1,900 jobs).


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- 42Promote
Art Print
No025 My Dr Strangelove minimal movie posterby Chungkong
Collect your choice of gallery quality Giclée, or fine art prints custom trimmed by hand in a variety of sizes with a white border for framing.
No025 My Dr Strangelove minimal movie poster
An insane general triggers a path to nuclear holocaust that a war room full of politicians and generals frantically try to stop.
Director: Stanley Kubrick
Stars: Peter Sellers, George C. Scott, Sterling Hayden
Doomsday Device. Dr. Strangelove, How...


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To make reservations by phone, call 1-800-331-3131 in the USA and Canada (or any of our worldwide reservation telephone numbers).
It Pays to Book Direct™
It Pays to Book Direct™
The newly renovated Residence Inn by Marriott San Diego Central is an upscale all-suite, extended stay apartment style hotel in San Diego, California. Our hotel is ideally located the Kearny Mesa area of San Diego County. With easy access to Interstates 5, 805, 163, and 15, we are the perfect home base for excursions to many popular attractions that draw visitors from around the world. La Jolla, Mission Valley, Coronado Island, The Gaslamp District, San Diego Zoo & Safari Park, Balboa Park, Sea World, LEGOLAND, and the sunny beaches of San Diego are just a short drive from our location. The San Diego International Airport is 15 minutes from the hotel along with downtown San Diego and the many attractions that America's Finest City has to offer. Whether you are staying a few days or for an extended period, you are sure feel at home at Residence Inn by Marriott San Diego Central.
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Recently there was a poll on one of the most popular cricket websites in the world. The question asked was a simple one. Which team starts as favourites for the Champions Trophy? At last count, nearly 180,000 votes had come in and one team was miles ahead with rank-clear majority. India are the fans' favourites heading into the tournament, with as many as 60 per cent of the votes in their kitty.
Now there are two ways to look at it. One, the sub-continental passion is the market that drives world cricket's economy and everything related to it. And similarly it also drives the traffic on most of these universal cricket websites, thereby deeming this upswing in votes to plain and simple old-school high-pitched fandom.
The other way, which is a bit worrying, is that the objectivity of the fans is sometimes blinded by this unbounded passion they have for their favourite cricketers. Going into the tournament, the Men in Blue seemed in trouble. They had not travelled abroad for more than a year, the team is in transition and new blood has seeped into every corner of the squad. The batting is dependent on two batsmen, Virat Kohli and MS Dhoni, with the in-form Dinesh Karthik chipping in. The bowling attack continues to raise questions.
But all of this was before a ball was bowled in anger. As soon as the tournament started (at the time of writing), India had thumped South Africa in the opening match at Cardiff. Sure, Graeme Smith, Jacques Kallis and Dale Steyn were missing, but that is the Proteas' problem. MS Dhoni's young team batted well, backed it up with consistent bowling spells and they were just wonderful in the field, coping well with alien conditions after a year spent playing at home.
It makes for a good start, but does that install them as favourites for the title? Maybe, maybe not!
The first bit is to do with consistency. As the number one ranked team in the world, it is up to the Indian team to keep doing it, hitting the mark again and again. It will only get easier against West Indies, in comparison to the match against South Africa, and then the Pakistan game becomes a normal cricket match, devoid of the pressure-cooker situation. For a young team in transition, a semi-final spot is enough to showcase their progress towards the 2015 ODI World Cup. All of this, though, is easier said than done.
And it is because the second bit comes into play, the 'maybe not' part. ODI rules today have changed to such an extent that any team whose traditional strengths don't match up, will eventually have to strive for consistency against the odds at all times. Herein, one is talking specifically of two rules, with dual new-balls from both ends and the fielding restriction of just four fielders outside the 30-yard circle.
There are many disadvantages to the two new-balls rule. It inadvertently takes away any plusses for the spinners. It can be argued that in the existing world of T20 leagues, spinners have learnt to bowl with shining white balls. Even so, bowling on sub-continental pitches which will help you with bite is altogether a different matter than bowling in conditions where the wickets are hard and the ball comes easily onto the bat when bowled quicker. It is easy to slip away and go off-track.
A team that plays three or more quick-bowlers needs to be wary of this fact and the balance of any and every bowling attack becomes paramount. Someone like Pakistan who have good seam bowlers for every condition, buoyed by some world-class all-rounders who double up as spinners, with always have the edge. And then there is Saeed Ajmal.
It is their inconsistency with the bat that makes Pakistan vulnerable and this is not a T20 festival wherein someone like Shahid Afridi can stamp his authority. The horses-for-courses policy will work here, for the batsmen need to graft and build, setting up the stage, before the latter batsman can take advantage in the last twenty overs. The four fielders' restriction - coupled with two hard balls in use from both ends - means that totals in excess of 300 will be scored and chased down with some regularity now.
It puts in odd perspective a team like England, one that boasts of Alastair Cook, Ian Bell and Jonathan Trott in their top-order. During their recent ODI series against New Zealand, time and again, the English batting found it difficult to get a move on and this despite three stoic batsmen taking their time settling down. Not every time can you expect an Eoin Morgan or Joss Butler to explode in the finishing overs and take you over the finishing line!
In the end, it can be surmised that the new set of rules have convoluted things quite a bit. In such a scenario there is no one favourite team. There is only the small matter of coping with the conditions and optimising your strategy on the day. Team India did so on the opening day of the ICC Champions Trophy 2013. Can they do it in four more matches?


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Mount Gede Pangrango
The natural beauty of the mountains was never out to speak about. If you're traveling in Indonesia, do not miss to enjoy the beauty of Mount Gede Pangrango with a variety of very beautiful natural scenery. Feel the cool air…
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Mount Krakatau
Krakatau, a small island group in the Sunda Strait between the islands of Sumatra and Java is one of the world's most famous volcanoes. It is a mostly submerged caldera with 3 outer islands belonging to the rim and a…
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Morecambe Bay by CumbriaCamWatch
©2011-2016 CumbriaCam
...This is a wonderful picture.
Hello ! You've Been Featured HERE as the Best of February 2013 in #BeautyClub. Please take a look other artists work too
Thank you,
Thank you,
Fantastic picture!
I love it!
That is.....mindblowing!
Love it. Nice capture.
oooo very nice view!!
Thank you for submitting to #Alluring-Photos
Your photo has been recognized as one of the recent bests, and is now in the running to be featured.
Here's the poll: [link]
I wish you the best of luck!
Your photo has been recognized as one of the recent bests, and is now in the running to be featured.
Here's the poll: [link]
I wish you the best of luck!
This beautiful capture is featured in my Journal
very nice colours !
Cheesy but apropriate title... and a gorgeous image
The burning sky
Its like you've set my eyes on fire lol.
Okay... I looked through all the comments before I posted this, so I don't repeat an interesting observation that someone else already had... Turn your head sideways and look at this picture... Is it just me, or doesn't it look like one of the aliens from the Indiana Jones movie "The Kingdom of the Crystal Skull"? This is a fantastic photo, regardless of whether it's of an alien or not! :-D
wow! it is fetching...love it! And all your other photos...love you buddy! visit my profile tooo.I am new in this site..
This is so gorgeous I love the colors.
really beautiful light and colours!
Fire in the sky...outstanding shot!
Very pretty
A very pretty sunset. ^.^
love the contrast great work!
wonderful sunset photo
what can I say "stunning"
love that vibrant red!!
Great tones and depth
wow great shot
Beautiful work, I love it.


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Ayla Character 1 by ZeroNisWatch
©2011-2016 ZeroNis
I found this while going through my old files. I decided to share it on here!
Pamina Ideation Thumbnails
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Pamina Ideation Thumbnails
Follow me on Blogspot!
Awesome! Truly fantastic!
Excellent work!
Love the clothing detail and her facial features!
Love the rich details, choice of colors, and how beautiful she is.
í really like your work!!!!
Oh god I love it !!!!
very good work !
I love this character design
Wow awesome!
this is awesome... and cute
I love the face!
wonderfully soft!
old files ?is this some kind of a joke !!!! This looks so amazing !
Did you make this by scratch? If so how did you do it? What program?
I love it
Reminds me of better times, after the fallout xD.... Really cool pic, felt like Fallout/Rage, don't know why
superb illustration
love the face
a very good background, good pose, a cute character, original too.
I'm speechless..... You're so talented T.T
Simply outstanding.
There is a bug on her right hand. But that's a awesome concept.
wow i love your pintings. very good ^^
i love this!!!!!XD
I like your style!
incredible! ... I need to figure out if this kinda stuff can be done in sai!
So beautiful!
Great character! Very cool.... she has a very pretty face.
excellent job! i love the character, and you did a really nice job on the sense of shape and volume! beautifully rendered out!
cool nice anatomy and custome
*Instant Fave* She is seriously hot! Seriously though, very well drawn, I'd love to see a character like this in a video game or read a story about her!
This looks like it's from a game! GJ
This would be a great FInal Fantasy character! *__*
I totally like her design!
I totally like her design!
Great bit of steampunkiness!
so glad you did! I love your work. thanks so much for posting it I love her face
hooOOOOOOOttt. awesome job with the skin tone and the cloth texture.
Awsome! I have a character named Ayla as well! That's what drew me to this picture: The name I admit. Such a beautiful artwork!
This is AMAZING
Nice. Reminds me of the female character of the Borderland computer game (Siren or some such). Great work.
Wonderful! Amazing details with great execution... Keep up the great work!
love it!
I love the details you did here! and the combination of colors is good!


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Loved the convenience of being right at the Gondola and Heavenly Village. Front desk, valet, and staff were super courteous and helpful. The rooms are great, clean, and very convenient when traveling with kids. We used the kitchen to prepare breakfast and simple meals. Would definitely return because overall it was comfortable.
Housekeeping came by at 8am, and we had not left yet (typical when babies and toddlers are involved), and they did not come back later. We were later told we have to call and request that. When we did at 5pm they said it's too late for the day even though we just bumped into two housekeepers outside our room in the hallway. We asked them but they said we had to call front desk. They just got out of doing the work. The mattress springs gave in and was pretty soft. Probably due for replacement. Didn't like the 10am checkout. Should be 11 or 12 like other places.
Great location and beautiful rooms. Really nice having shops and restaurants in walking distance.
Very pricy for a room. Although very nice I feel like for the rates there should include more amenities like free meals or parking or free or discounted gondola ride.
We liked the location and friendly staff plus enjoyed the gym there.
We were disappointed that the check- out was 10:00. We travel a lot and have never had such an early check-out. We called valet for our car and it wasn't ready for us and waited 30 minutes for it. I think that was due to all checking out at the same time that usually doesn't happen at other hotels we have stayed in. Also they did not have anyplace to eat breakfast in.
The location
Parking was not included in the price. It usually is.
The staff all was amazing. They even took the overnight parking fee off my tab when they realized I was waiting 30+ minutes waiting for valet service. I wasnt even asking for anything as I knew they were all buzy as it was raining and it was checkout time. It was a great place, will be back again!
I cant complain. Everything was great.


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Who is Larry Wayne Hosick? Was Larry Wayne Hosick arrested? When was Larry Wayne Hosick arrested? What was Larry Wayne Hosick arrested for?
Larry Wayne Hosick was booked in Olmsted County, MN on 2/16/2013.
The following Official Record of Larry Wayne Hosick is being redistributed by Mugshots.com and is protected by constitutional, publishing, and other legal rights. This Official Record was collected from a Law Enforcement agency on 2/17/2013.
Mugshots.com ID: 47291413
Booking Date: 2/16/2013
Incarceration Reason: New Charges
Detainee Description: Sentenced
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Adelaide - Central YHA
Located in the heart of the city, Adelaide Central YHA is considered one of the best YHA's in Australia - modern rooms and friendly staff.
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Adelaide Central YHA is renowned for its helpful staff, spacious rooms, excellent facilities and free activities - it really is THE place to stay! Watch the YouTube video now: http://bit.ly/1ggMaST