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This course is designed for people who need to renew a first aid at work qualification.
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The HSE guidelines set out a syllabus for first aid at work in accordance with set criteria for selecting a training provider. The guidance cites the specific use of teaching materials such as the current edition of the first aid manual of the Voluntary Aid Societies (including the British Red Cross), who are acknowledged by the HSE guidance as standard setters for first aid practice.
By selecting the Red Cross as your training provider you can be confident that attendees receive a quality learning experience built on our extensive experience and input to the HSE requirements.
In addition to the topics covered on an emergency first aid at work course, on completion of training, successful candidates will be able to:
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b) recognise the presence of major illnesses and provide appropriate first aid (including heart attack, stroke, epilepsy, asthma, diabetes).
This course now includes a practical, hands-on automated external defibrillator (AED) awareness session using trainer AEDs, a move which has been welcomed by the Health and Safety Executive, citing that awareness training instils greater confidence in the use of AEDs.
First aid at work certificate; valid for three years. For best practice we support the HSE recommendation to complete an annual update of your first aid skills.
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Webmail clients have pretty much advanced to the point now where we aren't wishing for much more. Outlook still plays an important role in the Enterprise helping to tie together contacts, calendar, and mail into one application, and for everyone else with offline needs, there is Thunderbird. Thunderbird as an open source project has always been the gold standard on the PC as a free alternative to Outlook, even though it has never enjoyed anywhere near the same market share as Mozilla's other open source baby. You may have heard of Firefox perhaps?
Today however, Mozilla announced that key resources from Thunderbird project are being moved to other areas , and aside from bug fixes and security updates, no new improvements are being planned going forward.
The market for offline email capabilities may be on the decline, however it's still unfortunate to see another high profile player bite the dust. Thunderbird will continue to be available for the foreseeable future, but without any improvements being planned, it might be prudent for users to start investigating alternatives. The beauty of open source is that improvements are still possible from community driven fork projects, but we will have to wait and see if these ever materialize.
Mozilla claims that nothing is set in stone, and a final plan should be released sometime in early September. Those looking for immediate alternatives should check out Postbox , Seamonkey , or even the fairly competent Windows Live Mail.

subset: commoncrawl


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The English language and my not-so-fulsome grasp of it
Apparently some journalists and politicians don't feel they've made it until they've been lampooned in Private Eye. Well, for me, something comparable has just happened. The magnificent Language Log has taken a look at my post yesterday about Nadine Dorries and the word "fulsome", and pointed out – as quite a few of you did in the comments – that I was, not to put too fine a point on it, wrong:
…fulsome originally meant "copious, abundant". This developed gradually through "plump, fat" and "overfed, surfeited", through "cloying, excessive" and "disgusting, repulsive" to "gross or excessive flattery, over-demonstrative affection". But the original meanings never really went away.
That is, in the end, me told. They say some other nice things – mainly, that I deserve credit for admitting "the only final arbiter of what a word means is what people understand it to mean", which they describe as "un-Heffersaurian", for some reason. And it's all wonderfully urbane and articulate and kind. But I was, in describing Ms Dorries as using the word "incorrectly", entirely mistaken myself. As I said yesterday, Muphry's Law (or Skitt's Law) lies in wait for the unwary.
I've responded underneath the Language Log piece, which I hope will be visible there soon – but I thought I'd post the slightly edited gist of my reply here, which was:
As you say, "fulsome" originally meant what Ms Dorries thinks it means, and that the meaning has never been out of use, so the whole premise of my post was, pretty much, nonsense. I suppose that, once you get beyond the fact that words mean what people think they mean, it's just personal taste. I liked the more subtle and specific meaning of "fulsome" as "offensively over-the-top", on the basis that there are lots of words meaning "full", "abundant" and "effusive" already. But, sadly for me, nowadays (and not only nowadays, as you point out) it means both: so Ms Dorries's use was perfectly accurate. I don't like it, but that's my problem.
For those of you who don't know Language Log, please do go and have a read around. They are the geniuses who inspired this, still one of my favourite things I've ever written: Dan Brown's 20 worst sentences.
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I made a couple of sourdough boules today. I'm quite happy with them. I used a slightly different formula, but the exciting thing to me was the effect of a modification of my oven steaming method I've been meaning to try for some time.
Baker's percentage
High-gluten flour
450 gms
Whole rye flour
50 gms
362 gms
10 gms
Levain (1:3:4 - S:W:F)
100 gms
972 gms
I used KAF Sir Lancelot flour and Bob's Red Mill "Dark Rye" flour.
Mix the flours and water to a shaggy mass. Cover and let rest for 20-60 minutes.
Add the salt and levain and mix to moderate gluten development.
Transfer to the bench and do a couple of folds, then transfer the dough to an oiled bowl and cover it. Note the volume the dough will achieve when doubled.
After 45 minutes, do another stretch and fold, then allow the dough to double in volume.
Divide the dough into two equal pieces and pre-shape into rounds. Let the pieces rest, covered, for 10-20 minutes.
Shape each piece into a boule and transfer to well-floured bannetons, seam side up. Place each in a food-grade plastic bag, seal the openings.
Allow to proof for 30-60 minutes (less in a warmer environment), then refrigerate for 8-14 hours.
Remove the loaves from the refrigerator 2-4 hours before baking (depending on how risen they are and how warm the room is). Allow to warm up and expand to 1.5 times the loaves original volume.
45-60 minutes before baking, pre-heat the oven to 500F with a baking stone on the middle shelf and a cast iron skillet filled with lava rocks on the bottom shelf. (I suggest moving the stone ove to within one inch of the oven wall on your non-dominant side. Place the skillet next to the wall on your dominant side.)
When the loaves are ready to bake, pour 1/3 cup of boiling water over the lava rocks and close the oven door fast. (Strongly suggest holding the kettle wearing an oven mitt!)
Transfer the loaves to a peel or to parchment paper on a peel, and load them onto your baking stone.
Immediately pour ½ cup of boiling water over the lava stones and quickly close the oven door.
Turn the oven temperature down to 460F and set a timer for 10 minutes.
After 10 minutes, remove the skillet. Reset the timer for 20 minutes.
The loaves are done when nicely colored, thumping their bottoms gives a "hollow" sound and their internal temperature is at least 205F.
When the loaves are done, turn off the oven but leave the loaves in the oven with the door ajar for 7-10 minutes to dry the crust.
Cool thoroughly (2 hours) before slicing and serving.
The crust was remarkably shiny when it came out of the oven. This effect, due to starch that is gelatinized early in the bake, I have only achieved before with breads baked under a stainless steel bowl for the first half of the bake. I also got quite satisfactory oven spring and bloom in these loaves which I had feared were a bit over-proofed.
It is evident that using the skillet with lava rocks for both pre- and post-loading steaming is superior to either a) pre-steaming by throwing ice cubes in a hot metal loaf pan or b) compensating for insufficient pre-loading steam by over-steaming post-loading. Some methods of steaming, when used to excess, actually interfere with the cuts opening and produce pale-colored loaves.
The bread I tasted has a delightfully crunchy crust and a chewy crumb with what I would regard as medium-strong sourness – just how I like it best.
As far as I'm concerned, this experiment was a success.
Submitted to Yeast Spotting
Getting home an hour earlier than expected + The best blueberries I've had in years in the fridge =
The recipe is from "The Best Recipe" by the "Cooks Illustrated" folks. These are "Lemon-Blueberry Muffins." I made 3/4 of a recipe. (That's the real "math.")
And for the rest of the "crumb shot" obsessed:
It was hard to decide what to have for dessert - fresh out of the oven muffin or a slice of ....
My wife's Plum Cake (inspired by the recent postings about this).
I went with the muffin. There's always bedtime snack.
The "Miche, Pointe-à-Callière" from Jeffrey Hamelman's "Bread" is one of my favorite breads. I've made it a great many times. But I have a confession to make: I've never made it with the proper hydration level.
It started out by my finding one of the very rare errors in this marvelous book. Hamelman's ingredient list in the "Home" version of the Final Dough calls for "1 lb., 6.4 oz (2 ¼ cups)" of water. Now, 2 ¼ cups of water weighs less than this. I initially assumed the volume measurement was correct, and I used 1 lb., 2 oz. of water. You know, this made an outstanding bread. It did have more oven spring and a higher profile than expected, but the crumb was nice and open with large holes, and it tasted great, so I kept using my "corrected" formula.
Now, "Bread" has been such a reliable book, I always doubted my solution. Finally, I compared the ingredient quantities in the 3 listings Hamelman gives with the baker's percentages he gives. It turns out that the error was really in the volume measurement, not the weight. The home recipe should call for 2 ¾ cups of water, which is 1 lb., 6.4 oz.
So, today, for the first time, I made the Miche at the 82% hydration called for in Hamelman's formula.
At the higher hydration level, this dough is not just slack. It is truly gloppy. Hamelman says to mix it 2 to 2 ½ minutes (in a professional spiral mixer) to get "moderate gluten development." I mixed it in a Bosch Universal Plus for 17 minutes to get something less than "moderate" gluten development. Hamelman then calls for 2 or 3 folds during a 2 ½ hour bulk fermentation. I implemented the "stretch and fold in the bowl" approach and did 30 folds at 30 minute intervals over 2 hours, then I let the dough proof for another 45 minutes. (This is much like the method McGuire uses in his "Pain de Tradition," as Shiao-Ping has shared with us. Since the Miche, Pointe-à-Callière is also a McGuire bread, according to Hamelman, using this method seemed entirely reasonable.)
I "shaped" the miche by dumping the dough onto a heavily floured board and folding the edges to the center. I made 6-8 folds. The loaf was then transferred to a linen-lined, floured banneton and proofed for 2 hours and baked with steam.
I am cooling the miche overnight before slicing.
Miche profile
This miche still has a higher profile than those pictured in Hamelman.
Miche crumb
The crumb is about right, but, interestingly, I've gotten more open crumbs on previous bakes using somewhat lower hydration. My hunch is that the difference is related to how I did the bulk fermentation.
George Greenstein's "Secrets of a Jewish Baker" is a wonderful source for traditional New York-style Jewish baked goods. It has been criticized for giving ingredients in volume measurements only, though. I have previously provided Greenstein's formula for Jewish Sour Rye with ingredient weights, but I realized today that I had never done this for another of my favorite Greenstein breads – Pumpernickel. So, here is Greenstein's pumpernickel formula converted to weights.
This is Jewish pumpernickel. It is moist and chewy. It is not the dry, dense German-style pumpernickel. I make it generally as long loaves, as pictured. However, you can also make it as round loaves, in which case you should "dock" the loaves by making 6-10 holes in the top with a skewer or ice pick, rather than scoring them across with 3 slashes. You can also make this bread in loaf pans, in which case I would score them with a single slash along the center of the long axis.
The recipe that follows is taken from Secrets of a Jewish Baker, by George Greenstein. The ingredient amounts are both those Greenstein specifies and the ingredient weights I actually used. The procedures are adapted from Greenstein's.
Volume (per Greenstein)
Amount (per dmsnyder)
Warm water
1 cup
240 gms
1 pkg active dry
7.5 gms instant
Rye sour
250 gms
Altus (optional)
Pumpernickel color
4 tablespoons
1 tablespoon caramel color
Common (First Clear) flour
2 ½ to 3 ½ cups
350-400 gms
Pumpernickel flour
115 gms
1 tablespoon
8 gms
Caraway seeds (optional)
Not used
Cornstarch solution
(see below)
Notes on ingredients:
1. Rye sour: This is a rye sourdough starter. You can make it from scratch. You also can easily convert a wheat flour sourdough starter to a rye sour by feeding a small amount of your existing starter with rye flour and refreshing it a couple of times.
2. Altus: This is "old" rye bread cut into small pieces, soaked in water until saturated and wrung out. It was originally a way for bakers to re-use bread they hadn't sold. "Waste not. Want not." However, it does make for a more tender and flavorful bread and has become traditional. It is optional. I keep hunks of leftover rye bread in a plastic bag in my freezer to use as altus.
3. Pumpernickel color: This is really optional but is necessary to give the "black" color expected of pumpernickel. It also gives the bread a subtle bitter undertone without which it just doesn't taste "right." You can use 1 tablespoon of powdered caramel color, instant espresso cof
fee or cocoa powder. I use powdered caramel coloring from King Arthur's Baker's Catalogue.
4. Pumpernickel flour: This is whole grain, coarsely ground rye flour. You can use dark rye flour, but it won't be quite the same. I get pumpernickel flour from King Arthur's Baker's Catalogue. Like other whole grains, it will spoil in time. I keep it in my freezer in a 1 gallon Ziploc bag.
5. Common flour: This is also known as first clear flour. Its definition gets into esoteric grain milling stuff, but it is necessary for authentic Jewish rye breads, including pumpernickel. It also makes wonderful sourdough breads as a substitute for bread flour or a mix of white and whole wheat flours. I get First Clear flour from King Arthur's Baker's Catalogue.
6. Cornstarch solution: Mix 1 ½ tablespoons of cornstarch in 1/4 cup cold water. Pour this into 1 cup of gently boiling water in a sauce pan, whisking constantly. Boil until slightly thickened. Set aside. It can be kept refrigerated for a few days in a sealed jar or covered bowl.
7. Caraway seeds: I don't use them in pumpernickel, myself. You can add other things to pumpernickel, though, such as flax seeds (soaked overnight), sunflower seeds, raisins, minced onion.
Mixing (by hand. See Note below for mixing with a stand mixer.)
In a large bowl, sprinkle the yeast over the warm water to soften; stir to dissolve. (If using instant yeast, mix it with the flour, don't dissolve it. Add the water to the rye sour and mix.) Add the rye sour, altus (if desired), pumpernickel color, pumpernickel flour, 2 ½ cups of common flour, and salt. Mix thoroughly until the dough pulls away from the sides of the bowl.
Turn out the dough onto a floured work surface and knead, adding small amounts of flour as needed. Make the dough a bit stiffer than normal, since this dough softens as it is kneaded. Knead the dough until it feels smooth and silky (5-8 minutes).
Note: I mix in a KitchenAid mixer. I put all the ingredients in the bowl and, using the paddle, mix well at Speed 1. Scrape the dough off the paddle and replace it with the dough hook. Knead at Speed 2 for about 8-10 minutes. If you do not use altus, the dough should form a ball on the hook and clean the sides of the bowl. With altus, even when an additional 50 gms of flour is added, the dough does not clean the bowl. I then hand knead until the dough is smooth and silky.
Shape the dough into a ball, place in a large oiled bowl, and turn to coat. Cover and let rise until doubled in size.
Shaping & Proofing
Punch out all the air, cut in half and shape into rounds, and let rest for 10 minutes.
Shape into round loaves, long loaves or pan loaves. If baking free form, place the two loaves on a baking sheet sprinkled with coarse cornmeal. (Or on parchment paper if baking on a stone, which I prefer.) Cover and proof until doubled in size. (About 90 minutes, or more depending on room temperature). Brush with cornstarch solution. Score the loaves across if long dock them if round. If using caraway, sprinkle seeds on the top of the loaves.
Bake with steam in a preheated 375F oven until tapping the bottom of the loaf produces a hollow sound (30-45 minutes). The internal temperature should be at least 190F. If the crust seems soft, bake 5-10 minutes more. (The crust should be very firm when you take the loaves out of the oven. It will soften as the bread cools.)
Note: I use a pizza stone for baking free form loaves. I heat it at least 1 hour before baking. I produce steam by preheating a cast iron skillet filled with lava rocks in the oven along with the stone and, right after putting my loaves in, pouring 1 cup of boiling water into the skillet. Be careful you don't scald yourself with the steam!
After baking, place on a rack to cool and brush again with the cornstarch solution. Let cool thoroughly before slicing and eating.
This type of pumpernickel is one of the breads we always had in the house when I was a child. I usually ate it un-toasted, spread with cream cheese. My grandmother ate it spread with sourcream. I think this pumpernickel is especially good with smoked fish or herring, and it is my favorite bread to eat with scrambled eggs.
Unfortunately, my wife isn't as fond of pumpernickel as I am, so I also made one of her favorites – the Cinnamon-Raisin-Walnut Bread from BBA.
Submitted to Yeastspotting
A bowl of cherries
Hi, loafers!
I just returned from a week on the Oregon coast vacationing with our sons and their families. <sigh> It always seems too short.
I took along some previously baked breads - a Miche, Pointe-à-Callière, a Susan from San Diego's Ultimate Sourdough and Salome's Sourdough Potato-Walnut Bread. I also baked a couple loaves of San Joaquin Sourdough while there, again hazarding an unfamiliar oven and no baking stone. The breads I baked there suffered most from the scoring not opening up well. One I baked under a stainless steel bowl to steam. The other loaf was steamed by pouring boiling water into a heated skillet. The magic bowl technique worked better, I think.
I believe my older (3 years old) granddaughter ate the lioness' share of this loaf as PB&J sandwiches!
I also made AnnieT's Sourdough Pancakes with local blueberries twice. One time, I made some with roasted pecans. Yum! Highly recommended.
I took along starter in two forms: I dried some starter, and I made a very firm ball of starter about the size of a golf ball. I only ended up using the latter. It traveled for two days at room temperature without appreciable expansion. (No problems with Homeland Security.) I cut it up into very small pieces and soaked them in water for a while, then mixed the slurry well and added enough water to make an intermediate starter of about the consistency of my usual 1:3:4 (S:W:F) starter. This fermented overnight and was reasonably happy the next morning.
The other essential equipment I took along included a large Silpat mat for stretching and folding and forming loaves, an instant read thermometer, a plastic scraper and some instant yeast. I purchased a couple of large stainless steel bowls and a large cookie sheet in Oregon before heading to the beach.
There was nothing I didn't take along that I wished I had. I think this is a good, minimal equipment list for bread baking on vacation.
My only regret is that my vacation coincided with Shiao-Ping's SFBI adventure. It would have been so neat to have met her face-to-face while she was in California! And tomorrow, I start Jury Duty. Not my choice for how to ease back into the real world after a wonderful vacation.
There has been quite a bit of discussion on TFL regarding cold retardation of late. This is a recurring issue, as a site search on "retardation" will reveal. My overall conclusion has to be that, particularly for sourdough breads, there is no hard and fast rule. This is not surprising, since review of several highly-regarding bread books reveals considerable variation in how this subject is approached.
Most home bakers are fundamentally pragmatic. Some groove on the science and want to understand each process in detail, but most just want to make really good bread. Retardation is mostly a matter of convenience – to fit bread baking into a busy schedule – for both the home baker and the professional. For some, retardation during bulk fermentation works better. For others, retardation of the formed loaves is more convenient. But does the choice effect the quality of the bread?
I have generally made my own choice according to the procedures specified in the formula I was using. I've made breads that call for retardation in bulk, like Nury's Light Rye and Anis Bouabsa's baguettes, and I've made breads that are retarded after the loaves are formed, like most San Francisco-style sourdoughs. But I've never switched a recipe from one to the other, until today.
The bread I chose to make was Susan from San Diego's "Ultimate Sourdough." I have made it several times before. I have made it without any cold retardation and with cold retardation of the formed loaves. I decided to see how it would turn out with overnight cold retardation in bulk.
Susan's formula makes one smallish boule. I generally double the recipe to make 2 small boules. This time, I tripled it to make two somewhat larger (22.5 oz) loaves. For your interest, I have included a table of ingredient quantities for one, two and three small loaves.
1 loaf
2 loaves
3 loaves
Active starter
12 gms
24 gms
36 gms
175 gms
350 gms
525 gms
Whole Wheat Flour
25 gms
75 gms
Hi-Gluten Flour
225 gms
675 gms
5 gms
15 gms
For this bake, I used KAF White Whole Wheat and Bob's Red Mill Organic Unbleached flours.
The dough did not become too extensible during cold retardation. This may have been due to the very strong flour I used. However, I did find the crumb less chewy than expected. The crumb structure, on the other hand, was not appreciably different from what I got when I retarded formed loaves of this bread. There was no significant difference in the flavor. You might note, however, the absence of the "birds eyes" - the little bubbles of CO2 under the crust surface.
I would not hesitate to cold retard this bread in bulk again. When I do the cold retardation would be governed by my scheduling needs. The end result is about the same: Really good sourdough bread.
Almost all the breads I bake are sourdoughs, but there are two non-sourdough breads I really like – Cinnamon-Raisin-Walnut bread and a hearty 100% Whole Wheat sandwich bread. Whole wheat bread is my bread of choice for tuna salad or egg salad sandwiches and for nut butter and jam sandwiches. It's one of my favorites, toasted, to accompany eggs, although it has stiff competition from San Francisco-style Sourdough bread and un-toasted Jewish Sourdough Pumpernickel (with cream cheese).
My favorite whole wheat bread has been the "100% Whole Wheat Bread" from Peter Reinhart's "The Bread Baker's Apprentice." It uses both a poolish and a soaker and is essentially identical to what Reinhart calls the "foundational bread" in his later-published "Whole Grain Baking" book. It incorporates what Reinhart calls "the epoxy method" in the later book.
These books are widely available, so I will not duplicate the formulas here. However, Reinhart offers a number of options, and I will tell you which I used for this bake.
The Poolish in Reinhart's BBA formula isn't really a poolish in the classic sense of a 100% hydration mix of flour and water with a little yeast. In the WGB book, he calls it a "barm," and it's not really a barm either, as I understand the strict definition. I suppose you could call it a "sponge."
The Soaker calls for "coarse whole wheat flour or other coarsely ground whole grains." In the past, I've used bulghur (medium size). This time, I did have some coarse ground whole wheat flour on hand. I used 2 oz of the coarse whole wheat and 2.25 oz of bulghur, soaked overnight in 6 oz of buttermilk (One of Reinhart's options), rather than the water I had used before.
The final dough uses fine ground whole wheat flour, salt, honey and instant yeast. No additional water is added in the formula. An egg and 1 T of vegetable oil are optional. I used the egg but not the oil. The honey I used was Orange Blossom honey.
Using these ingredients, the dough was considerably drier than it had been when I had used water (rather than buttermilk) and all bulghur (rather than coarse ground WW and bulghur). I ended up adding about 3 T of additional water during mixing and still ended up with a rather stiff, barely tacky dough.
Fermentation to doubling and proofing to almost doubled took about 75% as long as the recipe specified. This was because my kitchen was 80F yesterday.
The dough made two 17 oz pan loaves which baked at 350F for 45 minutes.
This is a very flavorful, somewhat dense yet tender bread. The flavor of red whole wheat predominated, but the Orange Blossom honey flavor was very much "there," too. If you pay attention, I think you can also taste a tangy overtone from the buttermilk. I tasted some just after it cooled and had more toasted with almond butter and strawberry jam for breakfast. It's still a favorite.
I am curious how I would like this bread made with white whole wheat, and I'll probably make it that way next time.
Submitted to YeastSpotting
A couple days ago, I baked some baguettes with a new (to me) flour – Bob's Red Mill Organic Unbleached White Flour. The dough was much more elastic than I expected, and the baguettes had a thicker, crunchier crust and chewier crumb than expected from a flour that is supposedly 11.7% protein, the same as KAF AP flour. (The Nutritional Information on the BRM bag specifies 4 gms of protein in each 34 gm serving.)
The BRM flour acted more like a higher gluten flour than it's protein content would suggest. Now, the packaging does say it's made from hard red spring wheat. As Dan has been telling us, that's what bakers look for when they want the strongest flour. We've also heard that "protein content" is not the same as "gluten content," and also there are differences in the "quality" of gluten in different wheats. Is that what I encountered?
I decided my next step had to be to make another bread with this flour, to be sure my baguette experience wasn't the result of something other than the flour. I wanted a recipe that I had made before and knew how the dough should be, and I wanted one that was meant to be chewy, unlike baguettes.
Today, I baked a couple loaves of Susan from San Diego's "Ultimate Sourdough." Susan likes chewy bread, and her recipe calls for "High Gluten" flour. I used the BRM Organic Unbleached Flour, rather than the KAF Bread Flour or Sir Lancelot I had used for this bread before.
Again, the flour acted like a high-gluten flour. It absorbed more water than KAF Bread Flour. It made a very elastic dough that was dryer than usual – just barely tacky. I fermented the dough until doubled (7 hours) and formed two boules which were cold retarded overnight after proofing 45 minutes at room temperature.
This morning, I allowed the boules to warm up and proof for 3.5 hours to about 1.5X their original size before baking. I baked them on a pre-heated stone with steaming by pouring boiling water over lava rocks in a cast iron skillet. (Forgive me, Susan! No magic bowl.)
The result was indistinguishable in chewiness and flavor from the other loaves I've baked with this recipe. (And that is very good!) The crumb was okay but noticeably less open than usual.
My conclusion is that this flour, which has a protein content of 11.7% (by my calculation), acts like other flours I've used with 14+% protein.
If anyone else has more information about this flour or personal experience using it, I'd love to hear about it.
I also wonder if anyone knows if "hard red spring wheat" usually has higher protein content than winter wheat, or is it's gluten content a greater percentage of the total protein, or is it of higher quality.
I'd have made a killing!
Six weeks ago, I blogged on my Sourdough Italian Bread. I made an offhand remark that "I am pretty sure this is the roll I would choose for a meatball sandwich, oozing mozzarella and dripping marinara sauce."
Well, I obviously stimulated lots of people's cravings. The past two weeks have seen a virtual meatball bombardment, here on TFL and even on SusanFNP's Wild Yeast Blog.
I'm slow, but I finally got around to making meatball subs for dinner tonight.
The rolls were made in the manner previously described, except I didn't coat them with sesame seeds. The meatballs were made using the recipe from Marcela Hazan's The Classic Italian Cookbook, except I used ground chicken thighs rather than beef, and I baked them rather than frying them.
Here are the meatballs after baking at 375/convection for 27 minutes:
After cooking in one can of chopped Italian tomatoes, they looked even better.
I also sautéed some Italian sweet peppers and sliced some fresh mozzarella.
Mis en place
My wife wanted hers open-faced.
The sandwiches were assembled and run under the broiler until the cheese was melted and the bread slightly toasted.
Dinner's ready
Shiao-Ping's blog entry on James McGuire's Pain de Tradition certainly stimulated a lot of interest. I made the sourdough version a couple days ago. Today, I made the straight dough version.
The formula is in Shiao-Ping's posting. I followed it, changing only the flours. I used Giusto's Baker's Choice rather than KAF AP, and I used 10% KAF Organic White Whole Wheat.
Shiao-Ping, in her excellent write up, mentioned that this dough could be used for baguettes. I was a bit skeptical regarding a 80% hydration dough for baguettes, but I gave it a try.
The dough developed beautifully with the stretch and fold in the bowl procedure. By the 3 hour point, it had moderate gluten development and was already pulling away from the bowl. In my warm kitchen, it was quite puffy and expanded.
I treated the dough to pre-shaping and shaping as I would any straight dough. I lost some of the openness in the crumb, but it was still pretty nice. I baked at 460F with light steam. I removed the steaming skillet at 10 minutes. The baguette baked for 20 minutes, the bIatard for 30 minutes. The loaves were left in the oven for another 10 minutes with the oven off and the door ajar.
The cuts didn't open up as well as I had wished, but the crust ended up the closest to classic, crackly baguettes as any I've baked. The loaves sang for a long time, and the crust cracked during cooling, which I take as a positive sign of a thin, crisp crust.
As I said, the crumb was nice, but not as open as expected, given the high hydration. This may reflect my firm-handed pre-shaping and shaping. I may have erred on the side of under-steaming, too. I had proofed to 1.75 times the original volume. I feared over-proofing and may have slightly under-proofed. Oven spring was fast and large.
Baguette Crumb
Bâtard Crumb
The flavor was amazing. It was wheaty and slightly sweet, and it had an almost herbal overtone and complexity of flavor I can't say I've ever tasting in a white wheat, straight dough bread before. Perhaps this was due to the White Whole Wheat. I'm sure the long fermentation played an important role. Whatever. The flavor was there in both breads. It was not there when I first tasted the baguette but developed about 3 hours after baking.
This is a remarkable bread.
I like the results from baking it at the higher temperature, especially on the crust crispness. A longer bake at a slightly lower temperature is worth a try though. This is my new method to fiddle with on the continuing baguette quest for sure.


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How do I renew my domain purchased from Wix? - 358754352
Ticket by kakabanga
July 5, 2014
I reactiveated my domain kenyapolicyinstitute.com yesterday, and I was charged, and everything on my Wix account indicates that my site is connected to the domain, (everything from check connection to check domain and in between), yet the domain redirects to a page saying "Hey. This domain used to be connected to a Wix site."
I need to have this issue resolved as soon as possible - I thought I'd wait a day in case some systems needed to refresh but to no avail.It is of utmost importance to me that this gets back online as soon as it can.
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Reply from Mr.Wolf
July 5, 2014
The domain was renewed correctly and is now active and properly connected. In cases like this you always have to give 72 hours of time for the connection to be active again.
It could also be that the error remained in the cache of the browser, try cleaning it, read here.
If the problem persist don't hesitate contacting us.Mr.Wolf
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| These videos brought to you by a bored redneck! - BarDTiger81 on 2/13/13 at 12:50 pm
http://i1219.photobucket.com/albums/dd435/bardtiger81/D744656C-5B5E-40F9-A9FA-5FF89F390E55-15136-000009C054DA1031_zps3eb6d9fa.mp4 http://i1219.photobucket.com/albums/dd435/bardtiger81/52304EB1-BD6C-41E2-8495-4B0138D965B1-15136-000009C0752E264B_zps7324a1cc.mp4 http://i1219.photobucket.com/album...View Topic - Replies (2)
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| I just bought ammo at Wally World. - BarDTiger81 on 2/7/13 at 9:35 am
And they asked me if the 22lr was for a handgun :casty: :lol: :casty: ETA: I know a damn pistol shoots 22lr. The casty is because I've never been asked before. ...View Topic - Replies (3)
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| This is how you destroy a truck! - BarDTiger81 on 2/5/13 at 1:24 pm
From O-T in case someone has not seen it [link=(http://www.tigerdroppings.com/rant/p/39716158/Video-Redneck-attempts-to-jump-90-feet-in-Ford-Raptor.aspx)]Linky[/link]...View Topic - Replies (6)
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| If You Have Been On An Elk Hunt Check In Here! - BarDTiger81 on 1/31/13 at 12:25 pm
I am looking for Anyone who has been to an outfitter. I am gonna go the guided route the first time I do it since My dad, FIl and BIL will be accompanying me. If you have any info that can help please do so, TIA. :cheers: ...View Topic - Replies (6)
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| I need prayers from my OB brethren ! - BarDTiger81 on 1/24/13 at 2:15 pm
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| Interesting deer pic here. - BarDTiger81 on 1/23/13 at 1:32 pm
Masturbating bastard :lol: [img]http://www.louisianasportsman.com/forum/pics/p1358792190308389.jpg[/img] [link=(http://www.louisianasportsman.com/lpca/index.php?section=reports&event=view&action=full_report&style=classic&id=168756)]linky[/link]...View Topic - Replies (9)
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Please direct me....
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| Dear admins, can I use this pic? - BarDTiger81 on 1/23/13 at 9:09 am
TIA :usa: [IMG]http://i1219.photobucket.com/albums/dd435/bardtiger81/picresized_1333539630_a12cae8ca5c030927017cb6f9bff44c6.jpg[/IMG]...
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| PSA regarding broadheads!!! - BarDTiger81 on 1/17/13 at 11:51 am
If removing one that is screwed in tightly, there is a chance that you may partially detach a finger in the process :lol:...View Topic - Replies (4)
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| A video of 3" # 4's into a pumpkin. - BarDTiger81 on 1/17/13 at 9:29 am
Not as good as I was hoping but here it is. http://i1219.photobucket.com/albums/dd435/bardtiger81/4DD28537-9BF9-4F5E-B1F2-338ED7A5A740-6039-00000557ADD03A64.mp4...View Topic - Replies (6)
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| What is the OB's opinion on best rings and bases for a Leupold on - BarDTiger81 on 1/15/13 at 12:10 pm
my Savage tree hunert?...View Topic - Replies (7)
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| It is icycling up here in nurff looseyanna, how's the weather where you're at? - BarDTiger81 on 1/14/13 at 3:16 pm
34 deg wind out of north at 12mph wind chill 25. I am stuck in the house with my little girls and a sick wife :banghead:...View Topic - Replies (10)
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| Squatch facts! Did you know they can run up to 30 MPH? - BarDTiger81 on 1/14/13 at 12:14 pm
This is to enable them to keep up with their prey. :rotflmao:...View Topic - Replies (8)
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| 1/13 FRIST/IBT ! - BarDTiger81 on 1/13/13 at 5:16 am
Harmontown , landmass 270 wsm Shooting house or truck. Haven't decided. ...View Topic - Replies (3)
| Outdoor Board
| The new 17 Winchester Super Magnum!! - BarDTiger81 on 1/7/13 at 12:56 pm
[link=(http://www.guns.com/2013/01/03/the-new-17-winchester-super-magnum/)]LInky thingy for article[/link]...View Topic - Replies (8)
| Outdoor Board
| Shark tank bursts in mall! - BarDTiger81 on 12/28/12 at 3:52 pm
[link=(http://gma.yahoo.com/blogs/abc-blogs/shark-tank-bursts-mall-shoppers-flee-150900373--abc-news-topstories.html)]LInkymathingy[/link]...View Topic - Replies (5)
| Outdoor Board
| Any OBrs seen cypres cove marina from the air? - BarDTiger81 on 12/26/12 at 2:36 pm
[IMG]http://i1219.photobucket.com/albums/dd435/bardtiger81/A434DC92-DDC1-4D6C-9B17-15BB6320D23B-1234-00000016AB64EE4B.jpg[/IMG]...View Topic - Replies (4)
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| X-Mas eve target practice with my oldest. - BarDTiger81 on 12/24/12 at 3:58 pm
[IMG]http://i1219.photobucket.com/albums/dd435/bardtiger81/E1FFC561-7E56-4295-A931-FC773B982F5E-3110-00000293C810BE1E.jpg[/IMG] [IMG]http://i1219.photobucket.com/albums/dd435/bardtiger81/B4771EBF-D813-4E6D-AEB9-03F2A90F7251-3110-00000293B1248591.jpg[/IMG] :usa:...View Topic - Replies (5)
| Outdoor Board
| Any OBrs in the Vicksburg-Jackson area need to give this deer processor a try. - BarDTiger81 on 12/24/12 at 11:07 am
I have some cheesy boudin that he made and it is badass. It is higher than some places maybe but I went out of my way to take a deer to him. Very good [IMG]http://i1219.photobucket.com/albums/dd435/bardtiger81/1533C577-7106-4207-860A-B12CBDF59580-2848-00000280DCFB020F.jpg[/IMG]...View Topic - Replies (0)
| Outdoor Board
| Sat night what are the OBrs drinking or cooking this ening? - BarDTiger81 on 12/22/12 at 5:03 pm
Knob creek and still full from lunch. Grilled some backstrap and some deer steak jalapeño and cream cheese wrapped in bacon thingys. [IMG]http://i1219.photobucket.com/albums/dd435/bardtiger81/320B3FE5-5F74-4ADC-AA81-B1A798BB777C-1000-00000047C8F22F71.jpg[/IMG] [IMG]http://i1219.photobucket.com/a...View Topic - Replies (19)
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J. P. Morgan 148 Success Facts - Everything You Need to Know about J. P. Morgan
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More J. P. Morgan Than You Think. This book is your ultimate resource for J. P. Morgan. Here you will find the most up-to-date 148 Success Facts, Information, and much more. In easy to read chapters, with extensive references and links to get you to know all there is to know about J. P. Morgan's Early life, Career and Personal life right away. A quick look inside: Joseph P. Kennedy, Sr. - SEC Chairman (1932-1935), J.S. Morgan & Co., J.P. Morgan - Collector of art, books, and gemstones, Hartford and New Haven Railroad - Corporate history, American entry into World War I - Business considerations, Murray Hill, Manhattan - Nineteenth century, International Mercantile Marine - Founding of the company, Cragston Dependencies, Lawrence Ferlinghetti - World War II, J. Pierpont Morgan, French bulldog - Breed clubs and modern recognition, Batman Returns - Design and effects, J.S. Morgan & Company, Hialeah, Florida - History, The Pacific (miniseries) - Cast, H. B. Hollins - Life and business, Junius Spencer Morgan, History of the Episcopal Church (United States) - Social issues and sociology, George Walbridge Perkins, J.P. Morgan - J.P. Morgan Company, George Pataki - Early political career, A Christmas Carol - Publication, American entry into World War I - Preparedness movement, Charles Tyson Yerkes - London, Wall Street - 20th century, New York, New Haven and Hartford Railroad, Rockefeller Foundation - Notable past trustees, J.P. Morgan - Legacy, Red Scare - First Red Scare (1919-1921), George Walbridge Perkins - Morgan Co., English High School of Boston - Notable alumni, Wardenclyffe Tower - Construction, Mark Hanna - Re-election, rumors of a presidential run, and death, and much more...
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Our 2016 timetable is online and bookable now!
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|11th Nov 2011, 12:09 PM
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I sell products from my website and I realized I don't know what ratio of traffic to sales I should be aiming for. Right now it changes depending on time of the month (I think when people get their paychecks in - there's more sales around the first and the 15th)
Is it 1% that's considered a "good" conversion? or do you want to aim for higher?
|11th Nov 2011, 12:25 PM
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I have found most of the cases experts take 3% to calculate . I think it also depends on the situation . How much money you need to spend and how many traffic you are getting for that . To recover your expenses how many sale minimum you need is the key
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|11th Nov 2011, 12:27 PM
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What you are referring to is conversion ratio. Conversion ratio can depend on a lot of factors, including but not limited to the nature of the product and how targeted the traffic is. For many ecommerce websites 5% is a good ratio to work with. I've had projects with a lot higher conversion but then we'd have to discuss in a lot of detail as to how targeted the traffic was and the ticket price and merchandise category etc etc.
Unless your single order is thousand dollars a pop or so, for general use items generally $20 or under per item/order, 5% is a good rate to shoot for. If I can give you one suggestion in this regard, that would be to take a very close look at the quality of your traffic. Many times there is a day and night difference in conversion depending on how targeted, motivated, and qualified the traffic is. Best of luck and keep aiming higher.
|11th Nov 2011, 04:39 PM
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We have extremely targeted traffic. Over 80% of our search engine visitors are searching for my brand/company name in particular. The majority of traffic from links comes from positive reviews other people have written. I just started a blog on the site so I see the blog is getting the most traffic (I'm writing high quality articles and posts and running contests). Is there a way to help convert the blog traffic to make purchases?
The average sale is around $15-$40.00
So, knowing this about my site (I really don't want to post it here) Is there anything that I need to look at to increase the conversion rate? There's also a few abandoned shopping carts. I know that's normal (we have more sales than abandons) but what factors go into that that I can fix?
I just had my site re-done professionally by a marketing company so I'd like to know if they missed anything I can fix. Compared to the other top sites in our main searches that we rank for we by far have the most professional website that (I think) is easiest to use. I know I am out-selling my competitors (I know exactly what they make) but I want to do better! Are there any good articles on conversions that I can read?
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Welcome to Begley's Campground!
Our public campground offers primitive and electric campsites, cabins, showers and restroom accommodations and an additional area for parking for those who are just planning to ride for the day. Riders must have Wayne National Forest permits to ride the trails which are sold at the campground. There are many events to keep you entertained all season long including karaoke, camper appreciation cookout, benefits and the local Moonshine Festival. All ages are welcome. Call today for reservations (740) 394-2539.
Saturday September 26, 2015 Camper/Community Appreciation PicnicSaturday, September 26, 2015, Camper/Community Appreciation Picnic (Cookout begins at 6 p.m. and entertainment provided by Dangerous Minds) Also Saturday, September 26, 2015, Fee Waiver for Nation Public Lands Day! (In observance of National Public Lands Day, recreation fees and permits are waived for all trail use on the Wayne National Forest.)...Read more
Hocking Hills Area ATV CampgroundApril 15th is the begining of ATV riding season! Our ATV Campground is located in Wayne National Forest 12 miles east of Logan Ohio, the gateway to the Hocking Hills. Begley's Campground offers direct access to Wayne National Forest with 64 campsites including 28 sites with 30 amp electrical hook-ups. Each site consists of a fire ring, picnic table and trash receptacle. Trail permits are sold here so grab your...Read more
2014 Benefit Trail Ride CancellationThe 2014 Benefit Trail Ride has been cancelled this year by Event Coordinator CJ Verity. "Today is a sad day, with 14 years of tears and a heavy heart I am sorry to inform you that the 2014 trail ride is being cancelled due to circumstances out of our control, we are working on a way to continue this event and possibly improve on it, I apologize and regret this,...Read more
Price List
Price consists of one person/night. Children 10 and under FREE with a paying adult.
Price consists of one person/night. Children 10 and under FREE with a paying adult.
$2.00 for the day
Overnight parking is consider primitive camping.
Quaters only and Handicap Accessible.
Cabin Rental
Price consists of two people/night. An additional $15.00/person will be charged/night if more than two.


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Baseball: Maloney knocks out Torrington
With video highlights
TORRINGTON —On Monday, it was defense that helped the Torrington baseball team advance in the postseason.
On Tuesday, it was a key defensive play by an opposing outfielder that sent the Raiders home.
Maloney senior center fielder Jonathan Walter threw a bullet to the plate that nailed Torrington's Shane Bierfeldt in the bottom of the sixth inning to keep the Spartans ahead, 2-1.
Maloney added a three-run blast by winning pitcher Andrew Hendrickson in the seventh to down the Raiders, 5-2, in the second round of the Class L tournament.
"(Monday) we were kind of sloppy with our throws to the bases," Maloney manager Howard Hewitt said. "Toda,y we cleaned it up, throwing right to the bag each time and when we needed it. It was there."
Bierfeldt, a senior, had walked and moved to second on a perfect sacrifice by fellow senior Mitch Zagrodnik. After a strikeout, Manny Rijo lined a single to center that looked like it might tie things at 2-2, but Walter unleashed a great throw that beat Bierfeldt to the plate for the third out.
The Spartans got outstanding pitching from Hendrickson, who retired 12 in a row at one point after the Raiders had gotten to him with a first-inning run.
In the first, Stanley Rijo led off with a booming double and moved to third on a sacrifice by John McCarthy.
Dom Sabia wasted little time, driving in Rijo on the first pitch he saw.
Torrington loaded the bases in the first but could plate no more as Hendrickson got back-to-back short-to-second fielder's-choices to end the threat.
"That's just how he has been all season," Hewitt said. "He pounds the strike zone and we make plays behind him."
Nate Manchester started for Torrington but came out after two innings with some back discomfort. He was replaced by junior Josh Rubino who retired nine of the first 10 he faced before running into trouble in the sixth.
A hard liner off the bat of Michael Guilino went off the top of Raider third basemen Mitch Zagrodnik for a two-base error.
Hendrickson helped himself with a deep fly to center that allowed Guilino to move up 90 feet to third, where he scored on a single up the middle by Cameron Fahey for the 2-1 lead.
Torrington made a living out of coming back from far larger deficits than this in 2014, and it went right to work in the bottom of the sixth when Bierfeldt worked out a four-pitch walk.
While the result of that inning and eventually in the game did not go the Raiders way, one thing is for certain.
After a number of down years, Torrington baseball is on the right track.
"I'm really proud of what this team accomplished this year," manager Pat Richardson said. "We have brought the program back to where it belongs."
Hendrickson completed his amazing day with a long home run that would build the lead to 5-1, and although Torrington sophomore Kobe Covington would hit a solo home run leading off the bottom of the seventh, it was not enough.
But it was a sign of things to come for Richardson and company going forward.
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Island Escape joined the Thomson Cruises' fleet in 2009, having once sailed as Royal Caribbean's Viking Serenade. It launched in 1982, and was at the time the largest cruise ferry in the world. Today it is ...
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This is a difficult cruise to write about as we are Thomson regulars and don't wish to appear negative. We have ... Read more
Just returned from a superb week on board the Island Escape and went straight back to Thompsons shop and got next years ... Read more
As first time cruisers we booked the Island Escape and then read the reviews which began to worry us (I know we did it ... Read more
The flight to Palma was excellent with a 2,4,2 plane, big... Transfer excellent, Embarking excellent with cases in our ... Read more
l traveled once again on this ship,l have been many times as l have found them helpfull as i am disabled.l boarded in ... Read more
We gave this a go as we wanted to see a bit of the world without breaking the bank.The Thomson staff were very helpful ... Read more
Well I have just got back from my first ever cruise and want to go back tomorrow!!! Island Escape was fantastic!!!! Ok, ... Read more
We have cruised previously with other companies and have to say that Thomson have totally misdescribed this one. There ... Read more
Just returned from a week on the Island Escape cruise by Thomson. To say we were disappointed is an under statement. ... Read more
I have just returned from my first cruise. I chose Thomson as it was all inclusive. My first impression of the ship was ... Read more
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I sailed with my sister & brother-in-law doing the Escape to the Med itinerary. I didn't know quite what to expect, ... Read more
I can't speak highly enough of the Island Escape. From reading some of the reviews you would have thought this ... Read more
This was only our 2nd time cruising the first being around the Caribbean This was by far better. It is a very basic ... Read more
Just back from our cruise and stay holiday on island escape, we did the escape to the med cruise loved the port of ... Read more
I have done 3 other cruises on this ship and this time found it changed, as far as I am concerned not for the best. ... Read more
This was my first cruise and this review is for solo passengers, this is a budget cruise, so yes the ship is looking a ... Read more
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Booked a last minute cruise on Island escape so got a great deal with direct flights and great price. I knew what to ... Read more
have just arrived back this week from our first cruise (my wife and i cellibrated 40 years of married life).we spent ... Read more
We have just returned from our first cruise experience. Looking through all the options we finally chose Thomsons ... Read more
This was my 22nd cruise but the first one on the Island Escape. We booked it for the choice of ports visited, the ... Read more
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Wow!! we are first timers for Thomson cruises.... but well traveled with other cruise lines. This ship is a happy ship ... Read more
For a first timer this is an ok cruise. Must admit though that even though Thomson advertise this as all inclusive it ... Read more
After reading many good and bad reviews about the Island Escape Cruise ship i was a little worried about this ship. ... Read more
Never been on a cruise before so nothing to compare it to. Embarkation was swift and cases were delivered to the cabin ... Read more
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At recent discussions of Frost/Nixon, which opens in theaters this Friday, a specter has haunted director Ron Howard. But it is not just Tricky Dick that has been weighing on his mind.
Although he insists that his movie has no political ax to grind, given the timing, questions about its contemporary relevance can hardly be avoided. During one interview on Monday, he observed, "The only thing that is kind of quaint about the story at all is the fact that the Nixon crimes pale by comparison with, you know, what we have been reading about and hearing about in the last few years." And then at an A-list panel discussion and advance screening later in the day, he really got into it, noting that despite all the talk about "never again" after Nixon, Bush happened. Most panelists concurred, but it did provoke quite an animated response from Fox News anchor Chris Wallace who, as one commentator put it, "threw a fair-and-balanced apple of discord into the middle of the festivities" with his defense of Bush's record.


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Went to timenplace for 2 nights didn't want to get back on that plane today:( we stayed in the "love nest" which was recently built and we loved it !!!! Love nest is facing the ocean ,it has a porch that you can chill out on you can leave the doors no one is going to rob you! You can look at the ocean and at night hear the waves . We had the jerk chicken and lobster for lunch and dinner twice ;) delicious!!!, If you have the time to go this place is a must see and do! If you can't stay the night go for a drink and see for self, also the cruise ships that port in Falmouth can easily take a 10 min. Cab ride and hang out until the ship is ready to leave ****** tons of beach , alcohol and food**** if you have the opportunity to meet Tony,(owner) Highgrade( Dale) and Harvel you won't be disappointed they are the amazing people that run the Timenplace! We will return and request the love nest again.... This is not an all inclusive resort this is an off the beaten path sort of place ,a real gem that has not been discovered by many yet! Maybe to some like myself the REAL JAMAICA! I stumbled across it when I looked up eco friendly stay in jamaica
- Also Known As:
- Time n` Place Hotel Jamaica
- Time n Place Jamaica
- Time N' Place Trelawny Parish, Jamaica


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WunderPhotos Upload
Low Tide Smokey Sunrise
Uploaded by: Kennebunker
Thursday February 6, 2014
Kennebunk BEach, ME (Current Weather Conditions)
Caption: The snow was still on the beach above the high tide mark, but the warm, 35F water was steaming from the sand as the receding tide exposed it to the 0F air.
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February 6, 2014 Photo Series
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Behind the Boards: Richardson doesn't fault goalies for Sens struggles
Binghamton, NY (WBNG Binghamton) During their current season-worst five-game losing streak, the B-Sens are giving up 5 goals a game, and this season starting goalie Andrew Hammond ranks last in the league in goals against average. However, coach Luke Richardson says, don't blame him.
Bertuzzi looking to 'fill a void' in Binghamton
Binghamton (WBNG BINGHAMTON) He turns 40 next month, but for the first time in Todd Bertuzzi's long hockey career he suited up in an AHL jersey today. Joining the B-Sens for what he calls an opportunity to prove that he can still play at this level.
B-Sens' skid hits five in a row
Manchester, NH (WBNG BINGHAMTON) The Binghamton Senators fell 6-1 on the road to the Manchester Monarchs on Saturday night extending its losing streak to a season-high five straight. The B-Sens racked up 66 penalty minutes while allowing five power-play goals on 11 opportunities.
B-Sens to sign Bertuzzi
Binghamton, NY (WBNG Binghamton) The Binghamton Senators announced today they have agreed to a professional tryout agreement with forward Todd Bertuzzi. Bertuzzi is scheduled to report to Binghamton on Monday, January 12.
B-Sens lose fourth straight
Worcester, MA (WBNG Binghamton) The Binghamton Senators' losing streak grew to four straight with a 6-3 loss to the Worcester Sharks Friday night at the DCU Center.
B-Sens drop third straight
Portland, ME (WBNG Binghamton) The Binghamton Senators fell 3-0 to the host Portland Pirates in the first of three straight road games this week.
Wideman selected for AHL All-Star Game
Binghamton, NY (WBNG Binghamton) The American Hockey League announced the rosters for the Eastern and Western Conferences for the 2015 AHL All-Star Classic presented by Turning Stone Resort Casino. Chris Wideman will be the Binghamton Senators lone representative on the Eastern Conference squad.
Wideman back in AHL; Methot returns to Ottawa
(WBNG BINGHAMTON) Ottawa returned defenseman Chris Wideman to the Binghamton Senators Monday. Wideman was on Ottawa's roster for two games but was never in the lineup over the weekend.
B-Sens rally only to fall short in OT
Binghamton (WBNG BINGHAMTON) The Binghamton Senators mounted a valiant comeback only to lose 5-4 in overtime to the visiting Syracuse Crunch. The B-Sens rallied for three third period goals to take a 4-3 lead with less than four minutes to play before Mike Blunden completed the hat trick performance to force the overtime period.
Hammond allows 5 goals in loss to Penguins
Wilkes-Barre, PA (WBNG BINGHAMTON) The Binghamton Senators fell to host Wilkes-Barre/Scranton Penguins 5-0 in the first game of 2015. Andrew Hammond played in his first game since December 19 allowing all five goals on 28 shots faced to fall to 6-10-2 on the season.


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Ted Simons: A growing interest in uranium mining has prompted the U.S. Department of Interior to consider a 20-year ban on new mining claims on nearly 1 million acres of land around the Grand Canyon. A moratorium has been in place for more than two years as the department studies the environmental impacts of mining near the canyon. With that process nearly complete, a final decision is expected soon. Here to talk about the issue is Sandy Bahr, director of the Grand Canyon chapter of the Sierra Club. And Pam hill, executive director of the American clean energy resources trust, a group that opposes a ban on new mining claims. Thanks for joining us. Sandy, let's start with you. Why should new mining claims near the Grand Canyon be stopped?
Sandy Bahr: Well, one, they're by the Grand Canyon, the Grand Canyon is one of the seven natural wonders in the world, it's an economic engine for northern Arizona, and really, all of Arizona people come from all over the world to visit the Grand Canyon. These lands are part of the watershed for the Grand Canyon area, and we think that it's important to protect the watershed, the wildlife, and to really protect the canyon itself for future generations.
Ted Simons: OK. That same question, different angle. Why shouldn't new mining claims out there be stopped?
Pam Hill: People -- the no mining folks conveniently forget that this area north of the Grand Canyon on the Arizona strip was mined throughout the '80s and into the '90s. I happened to work for a company called energy fuels nuclear who mined those seven mines that we found out there. We are not mining in the Grand Canyon. Nor will anyone ever mine in the Grand Canyon. We mined up there for 12, 13 years, and had a historic track record that was second to none. We met all federal and state standards, and -- not only met them, but exceeded the standard.
Sandy Bahr: Where that past mining has taken place, the U.S. geological survey did research and they found elevated radioactivity at all of those mine sites above background levels, many of the -- about 15 springs and five wells exceeded drinking water standards relative to uranium. So there is an impact despite what the mining industry would send.
Ted Simons: I've heard there's no conclusive evidence that modern mining methods harm the watershed up there. You say that's not true?
Sandy Bahr: You can't prove a negative, and the bottom line is there's a long history of contamination. There is a mine in Grand Canyon that continues to contaminate horn creek. These mines, again, around them there's elevated levels of radio activity, if you go to similar geology where it wasn't mined, it's lower. There are 500 mines that haven't been cleaned up on the Navajo nation. There is a long history of contaminating these lands, and we need to say enough and protect what we have.
Ted Simons: Sounds like your company, have you been good stewards, but not every Steward was so good.
Pam Hill: What sandy I think is referring to, the one mine in the Grand Canyon is the old Orphan Mine, which predated the existence of the national park itself. And it was reclaimed or started to be reclaimed, has been started to be reclaimed by the national park service just a few years ago. And the elevated uranium levels that Sandy is talking about around the Orphan Mine have never been proved to come from the actual Orphan Mine itself. You have to understand too that the Grand Canyon is chock full of naturally occurring, what they call -- what we call brush pipes, the unique geological formations that contain uranium in northern Arizona. So at the Orphan Mine it's our belief that up the creek, the Horn Creek a ways, there is exposed brush pipe that is elevating the uranium in the water.
Sandy Bahr: But again, the research --
Pam Hill: none of the water in the Colorado river has -- been proved to be elevated by uranium mining. It all is below EPA drinking water standards.
Ted Simons: Respond, please.
Sandy Bahr: Well, the research that was just conducted last year by the USGS did show elevated levels, did show above drinking water standards in wells and springs, and this is above areas where you would look at the natural background. And I would say, look, ask the Navajo nation, ask the Hopi people, all the northern Arizona tribes are supportive of protecting these lands from uranium mining, a lot of that has to do with their experience with it, and the concerns -- once these areas are contaminated, there's no way to clean it up. We ask the department of environmental quality when they were permitting some of these mines with general permits, what happens if they're contaminated? Is there a way to clean it up? And the answer is no.
Ted Simons: Is it worth it, with so many millions upon millions of people depending upon this water, you're so close to a national treasure, a world treasure, if you will, at the Grand Canyon, if there is any threat whatsoever, is it worth going ahead with new claims?
Pam Hill: There is absolutely no proof, and for Sandy to compare the legacy mining that went on the Navajo reservation and elsewhere in northern Arizona to Monday mining is a specious argument, it's disingenuous. It's like comparing apples with oranges. The new Monday techniques are so far advanced, and you're talking about a time on the Navarro reservation in the mid 20th century, 1940s, '50s, and '60s when the atomic energy commission controlled uranium mining, and if they -- if the AEC were aware of any health harm that might come from uranium mining, they certainly didn't let anybody know.
Teds Simons: Back to the original question. With modern mining techniques, if we've moved that far ahead, is it still worth it to mine this particular area?
Sandy Bahr: No.
Pam Hill: As I said before, in the Grand Canyon, the nearest mine is 10 miles away from the rim of the Grand Canyon, and six miles from the park boundary.
Sandy Bahr: There are mining claims much closer than that, and I would say, why hasn't the Kanab north mine been cleaned up, for example? And that's one of the areas where there were very elevated levels of dissolved uranium. So I think that the bottom line is, we're supposed to trust them relative to one of our national treasures, relative to a watershed that is important, relative to the Colorado river, which provides drinking water for millions. This is an area that is an economic engine, tourism is the biggest industry up there, it has actually been recession proof -- .
Ted Simons: It's interesting you mention an economic engine. Folks who want to open up new claims, they're saying the moratorium is a job killer, you have an opportunity for a lot of industry, jobs, local jobs, some say not necessarily local, but still, they see this as an economic --
Sandy Bahr: Threatening the Grand Canyon is a job-killer. Because tourism, again, about $687 million annually for northern Arizona, that's a huge amount of money, most of the jobs in northern Arizona are connected to tourism, and again, last year where you were seeing a downturn everywhere, the tourism in northern Arizona was stable. And a lot of it has to do with the Grand Canyon.
Pam Hill: Let's talk about economics and tourism in northern Arizona and southern Utah. You're talking about a region of Arizona and a part of Utah that has 11 to 17% unemployment. Sure, tourism is vital to their economy, but tourism only provides an average wage of $1300 a month, and it's seasonal. They work -- the folks up there work six months out of the year and work with tourism. And they need some kind of stable job source so that their kids don't have to leave and come to Phoenix or Las Vegas or Salt Lake and get jobs.
Sandy Bahr: Stable is not two to three years, and that's why the city of Flagstaff and Coconino county, northern Arizona tribes, hundreds of businesses, conservation interests, hunters, anglers, everyone in Arizona that has really looked at this issue seriously is supporting protection of this area. Because it makes sense for the economy and it makes sense for our future.
Ted Simons: Last question, very quickly, mines apparently according to our other guests, away from people, away from sensitive areas, they're safe, they're modern, those folks need these well-paying, good-paying jobs up there. Bottom line, why is this a bad idea?
Sandy Bahr: It's a bad idea because it is a threat to something that is much more important to our economy and much longer term than jobs that may last two or three years. The Grand Canyon is going to be around for a long time, and we need to protect it.
Ted Simons: Very quickly, why even consider anything that could possibly threaten the Grand Canyon?
Pam Hill: This will not; it has not and will not harm the Grand Canyon. We have a great track record there, and these -- this is a wonderful resource. This is the second largest uranium resource in this country at a time when the president is turning back to more nuclear power.
Ted Simons: We have to stop it right there. Good discussion. Thank you both for joining us.


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Cecil Rhodes was an enormously wealthy man. One day a newspaperman said to him, "You must be very happy."
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Why and how do we fall in love? In these TED Talks, scientists, psychologists, poets and painters explore the mystery of romance.
Video playlists about Love
Talks about Love
Martine Rothblatt
My daughter, my wife, our robot, and the quest for immortality
Posted May 2015
Exclusive articles about Love
All kids deserve the best, wherever they grow upLinda Cliatt-Wayman has spent her career working in low-income, low-performing schools — the same Philly schools she grew up in. She has developed a thick skin and a tough attit...
Sex: Let's talkThe talk. The excruciatingly awkward conversation when parents explain to their kids, um, how sex works. But … why is there just one talk? Sex ed teacher Al Vernacchio (TED Tal...
TED Books
The Mathematics of Love: Patterns, Proofs and the Search for the Ultimate Equation
by Hannah Fry
In this must-have for anyone who wants to better understand their love life, mathematician Hannah Fry pulls back the curtain and reveals the hidden patterns—from dating sites to divorce, sex to marriage—behind the rituals of love. Buy now
Episode: How We Love
Love is instinctive and essential. But what is it that brings certain people together? In this hour, TED speakers examine the mystery of connection and relationships. Listen now


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Back to the start: Maurer ready for rotation
Padres righty made 53 relief appearances in 2015
SAN DIEGO -- No one has to convince Brandon Maurer of the importance of being adaptable.
Not Friday, at least, as the Padres pitcher visited three different fire stations, one elementary school and helped paint grandstands at the refurbishment of a youth baseball field as part of the team's caravan event.
Corey Brock is a reporter for MLB.com. Keep track of @FollowThePadres on Twitter and listen to his podcast. This story was not subject to the approval of Major League Baseball or its clubs.


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LAGUNA BEACH — Healthy children or caregivers for infants may line up to receive a free swine flu vaccine today.
Mission Hospital Laguna Beach at 31872 Coast Highway is holding the vaccine clinic from 3:30 to 7:30 p.m. People with asthma or a compromised immune system are not eligible for the FluMist nasal spray, which may also not be given to anyone who has received a nasal spray vaccine for the seasonal flu within the last month.
Children between 2 and 18 years old are eligible, and 2 to 9 year olds will need two doses of the vaccine. Household members less than 49 years old who are caring for infants less than 6 months old are also eligible.
No appointments will be taken, and supplies are limited. For more information, call 949-364-1770.


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Moorestown Mall – 60's Postcards
2 Responses to "Moorestown Mall – 60's Postcards"
The Ducks! Were they transplanted from Strawbridge Lake? MMMMMHH!
I noticed Florshiem Shoes in the background, (Penny Loafers, Wingtips, etc…) Flagg Bros. for the newer styles, Platforms, George Boots (see 34th St pics) etc… I remember seeing Pinball Wizard at the Movie Theatre
it was a date, Harry here's the difference… I also remember Mr Cherry escorting me back to the friendly confines of Wilson, Oy Vey! That was'nt a date. LOL


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The time has come for my LO to go to Daycare PT. He needs to play with LOs his age and I want him to cut down on time with my MIL. (She spoils him too much) I am SO scared but Happy at the same time. Wow! I knew this day would come but not so fast.
OMG! Time has to SLOW Down - I can picture it already when he comes home with a Girlfriend I will FREAK OUT!!!! OK that isn't going to happen for a Long while. BUT lol


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Can't beat fresh catnip
posted 6 years ago
Cats go crazy over the fresh stuff. Catnip is a perennial plant and will come back if you plant it outside...even in the cold Minnesota climate. We have lots of it growing wild in our area.
Pros: Fun treat for your cats
Cons: None
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Bharti apologizes for Modi-paid media remark
Posted on Jan 26 2014 | IBNS
New Delhi, Jan 25 : Delhi Law Minister and Aam Aadmi Party (AAP) leader Somnath Bharti on Saturday apologized for alleging that Bharatiya Janata Party (BJP)'s prime ministerial candidate Narendra Modi pays the media for defaming him.
"I apologize if my statement hurt anyone. I did not mean what was projected. I respect the media. Media is a crucial pillar in our democracy," said Bharti.
"I withdraw my comment," he added.


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Awsome used to watch this as a kid
"Paint me like one of your Egyptian Sphinxes."
LOL! I didn't see it at first (mostly because I havent seen it since I was like four) but this really does look like 'Between the Lions'.
Great job though, it's really cute.
Great job though, it's really cute.
I really like how he's got that look of wisdom, patience, and curiosity. Also, the way he looks straight at the viewer, as if the viewer is the one being drawn.
Wow, beautiful illistration!
I was looking through the DDs and so I was like cool... cool... cool... WHOA wat is this! I clicked on this, saw the detail, immediate fave.
love it!
That Lion is looking EPIC!
Very cool, I love lions, my art gallery is cool too, If you want to check it out.
Wow your art is AMAZING
This reminds me of the kids show that used to air on PBS "Between the Lions". Very well drawn!
nice!! I LOVE the zebra rug on his wall xD
Err Mah Gersh!! dis is amazing!!! Congratz on daily dev!
Awesome work on the lion painting a picture1 Thanks so much for sharing this!! He looks so cute!!
Between the Lions!
Awww, he's so cute! <3 Gorgeous coloring!
Congratulations on the well deserved DD!
I love this~!
Idk if you've ever seen it before but are you familiar with a kids' show called "Between The Lions"? This reminds me a lot of that show, an illustration really befitting a children's book.
soooo cute !!
Congrats on the DD!
Congrats on the well deserved DD!
Have a nice day!
Have a nice day!
The glasses are a nice touch.
Pretty cool... Reminds me of the LaTeX mascot
Nice work, good :3
I love the expression in this piece. Above all, it sets such a mood of intrigue! It really makes you wonder what he's painting...
Grats on the DD; it's completely well-deserved!
Grats on the DD; it's completely well-deserved!
Thank you! Still, I think there are talented artists who pretty much more deserve to get into spotlight.
Well, I think you're very deserving as well. Don't underestimate yourself!
Always welcome!
Always welcome!
perhaps, but still this pic is awesome! I mean its awesome like... like... a lion painting! Oh wait, its a lion painting!.
Anyway, I love his expression (for some reason I imagine it to be a very funny scene, where the lion appears with this relaxed face in front of a guy and the guy goes like "HOLY CRAP, A LION PAINTING! AAAAHHH!!!").
Anyway, I love his expression (for some reason I imagine it to be a very funny scene, where the lion appears with this relaxed face in front of a guy and the guy goes like "HOLY CRAP, A LION PAINTING! AAAAHHH!!!").
I was thinking of simba when i saw this loooove it
o.o wow.
Does this remind anyone else of the kids show, "Between the Lions?" xD
wow that looks really good
Jééé, gratuluji k DD!
nicely done!
Amazing work!
This picture just makes me smile
Congrats on the DD
and thanks for making my day
Congrats on the DD
and thanks for making my day


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Jim Henderson RP MIL 9 months ago
Henderson was outrighted to Triple-A Colorado Springs on Thursday.
The Brewers decided to outright Henderson after assigning him to Triple-A coming off his stint on the 15-day DL. Henderson has posted an ERA of 3.65 in 12.1 innings pitched with Colorado Springs thus far in 2015 and will look to return to form at just over a week removed from being on the DL.
Jim Henderson RP MIL 9 months ago
Henderson (shoulder) has been activated off the 15-day DL and optioned to Triple-A Colorado Springs.
Henderson was placed on the 15-day DL retroactive to Mar. 26 due to inflammation in his throwing shoulder. He has progressed well through his rehab assignment, but still hasn't matched the usual velocity on his fastball. Henderson will join the Brewers' Triple-A affiliate for the time being.
Jim Henderson RP MIL 10 months ago
Henderson (shoulder) appeared in his fifth rehab game, and third with Double-A Biloxi, on Wednesday night. He has given just one earned run and three hits while posting a 6:1 K:BB ratio in five innings during his rehab assignment.
Henderson has thrown the ball well during his rehab assignment, but he still has not regained his mid-90s velocity, as his fastball was sitting at 90-92 mph in Wednesday's outing, according to Biloxi Media Director Chris Harris. Henderson should be ready to pitch for the big league club soon -- if he isn't already -- but he will have to find another way to get major league hitters out if he does not have his big fastball.
Jim Henderson RP MIL 10 months ago
Henderson (shoulder) will begin a rehab assignment with the Class-A Brevard County Manatees.
The big thing for Henderson will be finding the velocity he seemed to lose in spring training due to last year's shoulder injury. If he doesn't find it or suffers a setback, it's hard to see him pitching effectively in the majors anytime soon.
Jim Henderson RP MIL 10 months ago
Henderson was placed on the 15-day DL, retroactive to March 26, with right-shoulder inflammation, the Milwaukee Journal Sentinel reports.
Henderson will stay in Arizona and pitch in minor league games before joining High-A Brevard County in mid-April. It sounds like he may not be ready to come off the DL until late April or early May.
Jim Henderson RP MIL 11 months ago
Henderson hasn't regained his velocity from before his shoulder surgery and could be in danger of missing the Opening Day roster, Tom Haudricourt of the Milwaukee Journal Sentinel reports.
Most of Henderson's 2014 season was lost to the shoulder issue, and the part that wasn't was affected by the shoulder. With the Brewers having a fair amount of depth in the bullpen heading into 2015, the former closer could find himself pitching in the minors should he fail to regain his pre-surgery form.
Jim Henderson RP MIL 11 months ago
Henderson (shoulder) took to the mound for an inning Wednesday, Todd Rosiak of the Milwaukee Journal Sentinel reports.
Henderson appears to be fine following the injury, and finished his inning striking out two and hitting one batter. Assuming he didn't suffer any setbacks, he should be good to go moving forward. He'll likely take on a middle relief role for the Brewers to begin the season, but his experience as a closer could put him in the mix this season should something go wrong on the back end, assuming he pitches well.
Jim Henderson RP MIL 11 months ago
Henderson (shoulder) threw his first live batting practice session this spring on Sunday, FOX Sports Wisconsin reports.
Henderson is merely hoping to lock down a setup or middle relief role, as the Brewers recently re-signed Francisco Rodriguez to close games. Jonathan Broxton is seemingly next in line for save, but it's worth noting that Henderson was expected to close last season, before the combination of shoulder soreness and ineffectiveness derailed his year. He's only a bit behind Milwaukee's other pitchers, and should be fine for Opening Day.
Jim Henderson RP MIL 12 months ago
Henderson (shoulder) threw at nearly max effort during Monday's spring training workouts.
Henderson is nearly back at 100 percent after undergoing shoulder surgery in August. It's not yet clear what his role will be come Opening Day, but the Brewers have yet to name a closer, and a healthy Henderson -- who saved 28 games two seasons ago -- figures to be an option unless a reliever such as Francisco Rodriguez or Jonathan Papelbon is added to the roster before the regular season kicks off.
Jim Henderson RP MIL 1 year ago
Henderson threw off a mound Monday for the first time since undergoing a procedure on his shoulder in August, the Calgary Herald reports.
Henderson threw just 15 easy fastballs Monday, but getting back on the bump represents an important step in his recovery from shoulder surgery. He will be brought along slowly leading up to and during spring training, but hopes to be ready for Opening Day.


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