text:
ZF-4768: Grammar mistake
[quote] Zend_Pdf module is a PDF (Portable Document Format) manipulation engine written entirely in PHP 5. It can load existing documents, create new, modify and save modified documents. Thus it can help any PHP-driven application dynamically prepare documents in a PDF by modifying existing template or generating document from a scratch. [/quote]
Suggested correction: 1. Zend_Pdf is a PDF ... or Zend_Pdf component is a PDF...
Zend_Pdf is not a module, is it?
Thus it can help any PHP driven application. Remove the hyphen between PHP and driven.
generating document from scratch Remove "a" before scratch.
3a. Consider writing the statement like: Thus it can help any PHP driven application to dynamically create PDF documents by modifying existing templates or generating new ones from scratch.
- Zend_Pdf supports the following features: Module. cough
Assigned component to issue
I think it should be trivial.
Let me know if you folks need help in writing the docs, especially this component. I am willing to offer my time for better documentation.
Sudheer, we'd love your help in updating the docs. If you'd like, you can start by sending me a marked-up word doc for Zend_Pdf; I'll apply them along with some other changes that are happening. If you have interest in doing additional chapters, we can get you SVN access.
Fixed with r12834 on trunk.
Hi Wil,
Thanks for fixing the issue.
Currently, I'm not using Zend_Pdf. But every now and then I notice typographical mistakes in the reference guide. I'd be glad to help fix them on an on going basis.
I guess I'll need to join the team formally. I'll check the norms to join when I get time. Hopefully, during next week. :)


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Smarties are a nostalgic candy favorite, made by Smarties Candy Company. Smarties began in 1949 and were initially a Halloween favorite. They have now grown into a popular everyday candy item. Smarties are free of the top common allergens. Smarties and Dum Dums together make a great school or safety promotion!
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subset: commoncrawl


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Day One Complete for Men's Golf at NCAA Regional
After day one at the NCAA Regional in Pullman, Wash., the Princeton men's golf team stands in 13th place.
The Tigers were 4-over for the first round with a score of 292 in a very challenging field. California, the No. 1 team in the nation, leads the field at 23-under, just two shots in front of Bay Area rival Saint Mary's.
On the individual leaderboard, California's Sam Smith is on top at 10-under, one shot ahead of Mac McClung of Saint Mary's.
Among Tigers, Bernie D'Amato leads the contingent at 2-under, tied for 30th place. Princeton will begin teeing off for Friday's second round at 12:50 p.m. ET.
Princeton's complete results are below, and results for all teams are available via Golfstat here.
13. Princeton 292 (+4)
T30. Bernie D'Amato 70 (-2)
T49. Nicholas Ricci 72 (E)
T66. Greg Jarmas 75 (+3)
T66. Quinn Prchal 75 (+3)


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room [%:roomNumber%]
Room [%:roomNumber%]
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Your spleen is an organ located just below your rib cage on your left side. A number of conditions — from infections to liver disease and some cancers — can cause an enlarged spleen, also known as splenomegaly (spleh-no-MEG-uh-lee).
Most people don't have symptoms with an enlarged spleen. The problem is often discovered during a routine physical exam. Your doctor can't feel a normal-sized spleen in adults — unless you're very slender — but can feel an enlarged spleen. If you have an enlarged spleen, your doctor will likely request imaging and blood tests to help identify the cause.
Treatment for an enlarged spleen focuses on relieving the underlying condition. Surgically removing an enlarged spleen isn't usually the first treatment, but it may be recommended in certain situations.
An enlarged spleen may cause:
See your doctor promptly if you have pain in your left upper abdomen, especially if it's severe or the pain gets worse when you take a deep breath.
A number of infections and diseases can contribute to an enlarged spleen. The effects on your spleen may be only temporary, depending on how well your treatment works. Contributing factors include:
Your spleen is tucked under your rib cage next to your stomach on the left side of your abdomen. It's a soft, spongy organ that performs several critical jobs and can be easily damaged. Among other things, your spleen:
An enlarged spleen affects each of these vital functions. For instance, as your spleen grows larger, it begins to filter normal red blood cells as well as abnormal ones, reducing the number of healthy cells in your bloodstream. It also traps too many platelets. Eventually, excess red blood cells and platelets can clog your spleen, interfering with its normal functioning. An enlarged spleen may even outgrow its own blood supply, which can damage or destroy sections of the organ.
Anyone can develop an enlarged spleen at any age, but certain groups are at higher risk, including:
Potential complications of an enlarged spleen are:
An enlarged spleen is usually detected during a physical exam. Your doctor can often feel the enlargement by gently examining your left upper abdomen, just under your rib cage. However, in some people — especially those who are slender — a healthy, normal-sized spleen can sometimes be felt during an exam.
Your doctor may confirm the diagnosis of an enlarged spleen with one or more of these tests:
Imaging tests aren't always needed to diagnose an enlarged spleen. But if your doctor recommends imaging, you generally don't need any special preparation for an ultrasound or MRI. If you're having a CT scan, however, you may need to refrain from eating before the test. If you need to prepare, your doctor will let you know well in advance.
Sometimes you may need further testing to identify what's causing an enlarged spleen, including liver function tests and a bone marrow exam, which can give more detailed information about your blood cells than can blood drawn from a vein.
In some cases, a sample of solid bone marrow is removed in a procedure called a bone marrow biopsy. Or you may have a bone marrow aspiration, which removes the liquid portion of your marrow. In many cases, both procedures are performed at the same time (bone marrow exam).
Both the liquid and solid bone marrow samples are frequently taken from the same place on the back of one of your hipbones. A needle is inserted into the bone through an incision. Because bone marrow tests cause discomfort, you'll receive either general or local anesthesia before the test.
Because of the risk of bleeding, a needle biopsy of the spleen is almost never done.
Occasionally, when there's no explanation for an enlarged spleen despite a thorough investigation for a cause, your doctor may recommend surgery to remove your spleen. After surgical removal, the spleen is examined under a microscope to check for possible lymphoma of the spleen.
If the cause of an enlarged spleen can be identified, treatment focuses on the underlying problem. For example, if you have a bacterial infection, treatment will include antibiotics.
If you have an enlarged spleen but don't have any symptoms and the cause can't be found, your doctor may suggest watchful waiting. You'll have to see your doctor for revaluation in six to 12 months, or sooner if you develop any symptoms.
If an enlarged spleen causes serious complications or the underlying problem can't be identified or treated, surgical removal of your spleen (splenectomy) may be an option. In fact, in chronic or critical cases, surgery may offer the best hope for recovery.
But elective spleen removal requires careful consideration. You can live an active life without a spleen, but you're more likely to contract serious or even life-threatening infections after having your spleen removed. Sometimes radiation can shrink your spleen so that you can avoid surgery.
If you do have your spleen removed, certain steps can help reduce your risk of infection, including:
If you have an enlarged spleen, avoid contact sports — such as soccer, football and hockey — and limit other activities as recommended by your doctor. Modifying your activities can reduce the risk of a ruptured spleen.
It's also important to wear a seat belt. If you're in an accident, a seat belt can help prevent injury to your spleen.
Finally, be sure to keep your vaccinations up to date because your risk of infection is increased. That means at least an annual flu shot, and a tetanus, diphtheria and pertussis booster every 10 years. Ask your doctor if you need any additional vaccines.
Original article: http://www.mayoclinic.org/diseases-conditions/enlarged-spleen/basics/definition/con-20029324
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Thursday, November 24, 2011
What Audrey Is Thankful For
13 comments:
I cannot comment on Jack, since I don't know him, but she has the other 110% correct! I hope your family has a great Thanksgiving!ReplyDelete
very cute. tommy's thankful for food, and sleep. He'd never touch a picture of a turkey lol Have a good one today!ReplyDelete
so adorableReplyDelete
I am thankful for your wonderful writing
R's list is simplicity itself - he is thankful for mom and dad and his computer and his phone :-)
That last part is the best of all. Mine wrote he loved me because I make Mac and Cheese with the cheese in a separate bowl. No lie.ReplyDelete
Gobble Gobble!
Sounds like a perfect gift. My kid used to say turkey every year, and that's it.ReplyDelete
Now that he has figured out the direct relationship between sucking up and the amount of swag he receives as gifts, he is thankful for family.
It is a beautiful things when our kids know we love them, and chocolate really is yummy! Happy Thanksgiving to you and yours!ReplyDelete
Great list - Happy Thanksgiving!ReplyDelete
Awww! I love te last one! ;) I love hearing what kids are thankful for. Kekito once prayed and thanked for popcorn. :)ReplyDelete
Aw, that is so awesome!ReplyDelete
Okay...lovin' the "mom" and the "chocolate" feathers. :)ReplyDelete
my thankful list also includes chocolate.ReplyDelete
Awww...how sweet.ReplyDelete


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Harvard Edges Men's Tennis in ECAC Third-Place Match
Facing its fifth straight ITA-nationally ranked opponent, the Princeton men's tennis team fell to Harvard 4-3 Sunday afternoon at Cornell in the ECAC Championship third-place match.
It was the second straight match in which Princeton fell 4-3, with the first coming to eventual ECAC runner-up Columbia Saturday afternoon.
"It was a great college tennis match, but for the second day in a row it was an exceptionally close match that didn't go our way," Princeton head coach Billy Pate said. "It's disappointing because we had a number of chances along with great momentum in singles. Harvard did a good job of turning the momentum and it took a clutch performance by Siow to send it to the deciding doubles point. We had leads at second and third doubles but we simply didn't finish them off. It's frustrating but we know we're very close to being a strong team. We'll learn from this and get back to work this week."
The match began with singles play, and Matija Pecotic and Matt Siow started it off with wins at first and sixth singles, respectively. Following a Harvard win, Zack McCourt put Princeton ahead 3-1 with a victory at second singles. Harvard pulled it back to 3-3 with wins at third and fifth singles.
That sent the match to doubles play for the decisive fourth point. Harvard put Princeton on the brink of defeat with a win from Andy Nguyen and Nicky Hu at first doubles before completing a win by getting a victory from Kelvin Lam and Sam MacMaster at second doubles.
The Tigers will have their home-opening matches next weekend with Fairleigh Dickinson coming to Jadwin Gym Saturday at 2 p.m. and Bucknell following at 10 a.m. Sunday.
(47) Harvard (6-4) 4, (64) Princeton (3-3) 3
1. Hu/A. Nguyen (H) def. (29) McCourt/Pecotic (P), 8-3
2. Lam/MacMaster (H) def. Dan Davies/Spindler (P), 8-6
3. Chaudhuri/Steinroeder (H) vs. Augie Bloom/Siow (P), 7-6, DNF
Order of finish: 1,2
1. (3) Matija Pecotic (P) def. Shaun Chaudhuri (H), 6-0, 6-2
2. Zack McCourt (P) def. Alex Steinroeder (H), 7-6(5), 6-4
3. Andy Nguyen (H) def. Matt Spindler (P), 3-6, 6-1, 6-2
4. Nicky Hu (H) def. Dan Richardson (P), 7-6(6), 6-0
5. Casey MacMaster (H) def. Jonathan Carcione (P), 7-6(2), 6-2
6. Matt Siow (P) def. Kelvin Lam (H), 6-3, 4-6, 6-3
Order of finish: 1,6,4,2,3,5


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BPA Replacements
Bisphenol A (BPA) is a chemical used in the manufacture of polycarbonate plastics (e.g. Lexan) and in epoxy resins. Trace BPA contamination of food products has recently been of concern because BPA is thought to be a weak endocrine disruptor. That is to say it has measurable female sex hormone (i.e., estrogenic) activity. Environmental estrogens are believed responsible for declines in human sperm counts.
Polycarbonate is a clear plastic not often used in food packaging, but epoxy resins are often found in the interior container coatings in food and beverage cans--used to protect the flavor of the food and to prevent corrosion of the container especially by acidic foods. Bisphenol A based epoxy resins are approved for this use under FDA regulations, i.e., 21 CFR.
Expanded Definition
Epoxy resins are made by the reaction of bisphenol A with epichlorohydrin. The product, often called bisphenol A diglycidyl ether (and low molecular weight oligomers) are commonly used epoxy resins. These are the work horse epoxy resins best known for chemical resistance and corrosion resistance. They are not noted for weather resistance, and hence are often used in primers and then topcoated for exterior use in paints. (They are also used in adhesives, in potting compounds, and in graphite and fiberglass composites.)
Other epoxy resins are known including those made with bisphenol F or aliphatics, but they do not protect like bisphenol A epoxies.
It should be noted that the chemical stability of the ether linkage makes it unlikely that cured epoxy resin is degraded to bisphenol A. More likely traces of unreacted BPA remain in the finished resin that can later be leached out of the cured coating or plastic.
Companies are working hard to find suitable replacements for bisphenol A in container coatings. An article in the Feb 11, 2013, issue of C&EN, provides an overview of the players, which may be of interest as investment opportunities.
Devoe-Reynolds (Epirez brand name), a small paint company in Louisville, KY, was a early player in the development of epoxy resin technology. Ciba-Geigy (Araldite), Shell (Epon) and Dow Chemical were early majors. The Araldite line was sold to Huntsman; the Epon and Epirez lines to Momentive.
The C&EN article lists Valspar, PPG, Rhodia (now Solvay), Akzo Nobel, Eastman Chemical, Cytec, and Dow Chemical as companies working to develop alternative technologies. Many expect the low cost high performance profile of bisphenol A epoxies will be hard to match. And all require FDA approvals, which may require time to complete.
The Wall Street Journal issue of Feb 16, 2013, reported that a study sponsored by EPA found that levels of BPA found in humans are far below the no effect level established in tests. As this is the standard for food use of chemicals, the article implies that concerns about BPA contamination are exaggerated. [[1]]
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CLEVELAND (October 12, 2010) - The Rock and Roll Hall of Fame and Museum is pleased to announce that William W. Rowley has been named Chairman of the Board. In addition to Rowley, 11 new members have been appointed to the Board of Trustees: Ronald Berkman, Anne Doris, Rona Elliot, Gordon Gee, Rochelle Gross, Jon J. Pinney, Neil Sethi, Michael D. Siegal, Jaime Siegel, John Sinnenberg, and Bryan Wiedmeier.
Rowley and the Cleveland Rock and Roll, Inc. Board will guide the Rock Hall through a number of key initiatives. The Museum is undergoing a major redesign of its interior and exhibit space, and opening a Library and Archives to the public in conjunction with Cuyahoga Community College, all made possible by funds from a $35 million Capital Campaign. Additionally, the Museum will host the 2012 Inductions in Cleveland. These advances will allow the Rock and Roll Hall of Fame to continue its mission of preserving the rock and roll art form and serving as an economic engine for Northeast Ohio. Relating to the latter aspect, the Rock Hall has an annual economic impact of $107 million in Northeast Ohio, with hundreds of thousands of visitors coming from all 50 states and 100 countries to experience the Museum.
"The Rock Hall is experiencing an exciting wave of momentum, one we'll leverage to its greatest advantage with these stellar additions to our Board," said Terry Stewart, President and CEO of the Rock and Roll Hall of Fame and Museum. "We have recruited some of the country's most strategic and talented executives and I am looking forward to working with this exceptional group of people."
*William W. Rowley is President and Owner of Mercury Plastics, Inc., Middlefield, Ohio. Mercury Plastics is a leader in custom thermoplastic extrusions, fabrication and assembly. Rowley graduated from Miami University and while at Mercury graduated from Harvard Business School's Owner President Management (OPM) program. Bill serves on many boards (both businesses and non-profits), and is the Chairman and Founder of Healthnetwork Foundation (HNW). HNW is a non-profit, confidential networking resource that gets members access to the world's top medical facilities. Healthnetwork provides significant support to medical research. Rowley led the committee that brought the Induction Ceremony to Cleveland in 2009, and will serve in the same capacity when the 2012 Induction Ceremony returns to Cleveland.
*Ronald Berkman has been the President of Cleveland State University (CSU) since 2009 and prior to CSU spent 12 years at Florida International University. Berkman received his Ph.D. from Princeton University and has taught at some of the top educational institutions in the country. As a commentator on urban and public affairs, he has frequently appeared on CNN and other major television and radio networks. Berkman has authored, co-authored or co-edited five books and numerous articles on municipal government, public policy, economic development, community development, and crime and corrections policy.
*Anne Doris is a 22-year veteran of the cable television and broadband industry. She is currently the Vice President and General Manager for Cox Communications in Cleveland, Ohio and previously held a similar position at Cox Communications, Inc. in Southern Arizona. In 2004, 2005, and 2006, Doris was named one of the most influential minorities in the cable industry by CableWorld. She is actively involved in the community in Cleveland and served on a number of boards in Arizona. Doris holds a Bachelor of Arts degree from City College of New York and an M.B.A. from Long Island University.
*Rona Elliot is an influential rock journalist/editor who has covered events like the original Woodstock, the first Live Aid concert and Billy Joel in the USSR. As VH1's first news anchor and more than a decade on air as the Today Show's music correspondent, Elliot has been an eyewitness to and an active participant in rock and roll history over and over. She is also active in music education, wrote for USA Today about American Idol, and conducts interviews for the Grammy Living Legends Foundation.
*Gordon Gee is among the most highly experienced and respected university presidents in the country. He is currently President of The Ohio State University and has held multiple positions in academia including Chancellor of Vanderbilt University and President of Brown University. Gee graduated with honors from the University of Utah and earned J.D. and Ed.D. degrees from Columbia University. He is active in a variety of national professional and service organizations and is the author and co-author of numerous publications on law and education.
*Rochelle Gross is currently serving on the Parent Council at Miami University and the Community Planning Committee at the Jewish Federation of Cleveland. Gross is on the Board of Trustees at Bellefaire and is a life trustee at Agnon School. Gross received her Bachelor of Science in Education from The Ohio State University and her Masters in Counseling and Guidance from John Carroll University.
*Jon J. Pinney is a corporate lawyer and business litigator. As a Partner at Kohrman Jackson and Krantz PLL he represents corporations, government entities, foundations, franchises and non-profit entities. Super Lawyers Magazine, which ranks the top attorneys in Ohio, has consistently named him as a "Rising Star." Pinney earned his Bachelor of Science from John Carroll University and his J.D. from Cleveland Marshall College of Law.
*Neil Sethi has a diverse background in business development across multiple industries and currently serves as the President of Transtar Distribution Group at Transtar Industries, Inc, the leading global distributor of transmission parts for the automotive aftermarket repair industry. Sethi is very involved with numerous community and philanthropic commitments. He also enjoys music and has composed over 100 original pieces across multiple genres including rock, jazz, electronic, and fusion.
*Michael D. Siegal is Chairman and CEO of Olympic Steel and is consistently recognized as a national expert in the steel industry. He has received several business awards including Ernst and Young Entrepreneur of the Year and Inside Business' Northeast Ohio Business Hall of Fame. Siegal is a frequent industry and university lecturer speaking on business topics including industry trends in steel distribution, transforming and transitioning family businesses, initial public offerings and. He received his Bachelor of Science from Miami University.
*Jaime Siegel is the Senior Intellectual Property Counsel for Sony Corporation of America. He has extensive experience with commercializing intellectual property and licensing technology and has negotiated significant numbers of licensing arrangements. Prior to joining Sony 12 years ago, Siegel was an IP litigation associate and holds a J.D. and an undergraduate degree in Mechanical Engineering. Siegel is regularly invited to speak at and chair legal and licensing professional meetings on the subjects of international strategic alliances, licensing practices, and patent pools.
*John Sinnenberg is the CEO of Key Principal Partners, and co-founded Key Mezzanine Capital Fund I, L.P., the predecessor group to Key Principal Partners. Prior thereto, Sinnenberg founded Regis Capital Partners, L.P. and worked at Barclays Group where he co-founded BZW's Mezzanine Capital Group. Sinnenberg earned his Bachelor of Arts in Economics from Bucknell University and an M.B.A. from the Wharton School of The University of Pennsylvania.
* Bryan Wiedmeier is Executive Vice President, Business Operations for the Cleveland Browns. Wiedmeier is a veteran of 29 NFL seasons, including a pair of Super Bowl appearances, until now all with Miami. He served in myriad roles during his tenure with the Dolphins, including President and COO from 2006-08, and his experience includes business operations, football administration and labor.Wiedmeier earned his J.D. from the University of Miami and his Bachelor of Arts from Carroll College in Montana.
About the Rock and Roll Hall of Fame and Museum
The Rock and Roll Hall of Fame and Museum, Inc. is the nonprofit organization that exists to educate visitors, fans and scholars from around the world about the history and continuing significance of rock and roll music. It carries out this mission through its operation of a world-class museum that collects, preserves, exhibits and interprets this art form and through its library and archives as well as its educational programs.
The Museum is open seven days a week from 10 a.m. to 5:30 p.m. On Wednesdays, the Museum is open until 9 p.m. Museum admission is $22 for adults, $18 for adult residents of Greater Cleveland, $17 for seniors (65+), $13 for youth (9-12), children under 8 and Museum Members are always free, for information or to join the membership program call 216. 515.8425. For general inquiries, please call 216.781.ROCK (7625) or visit www.rockhall.com. The Museum is generously funded by Cuyahoga County residents through Cuyahoga Arts and Culture.


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Executive Education
Alumni HUB,
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Profiles, Centers,
Fields of Study
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Is There an Economist in the House
Fall 2015
Confronted by a surge in data to track common consumer dilemmas, economists have moved out of academia and into the everyday, applying frameworks and formulas to help the world make sense of it all.
Marketing's Friendly Takeover
Spring 2015
Muscled up on big data and analytics, Marketing is shouldering its way to the top of the org chart.
Defining Moment: David A. Tepper Quadrangle
Fall 2014
The Tepper Quad inspires visions for taking the campus and business education into the future.
Leadership Renewal: Leaders Are (Usually) Taught, Not Born
Spring 2014
The strongest business leaders are strategic, empathetic and analytical, a rare combination of skills that the Accelerate Leadership Center's coaching sessions help students to develop and master.
Made in America: Is U.S. manufacturing poised for a strong comeback?
Fall 2013
Are U.S. factories poised for a strong comeback? While there are early signs of a resurgence on the horizon, our alumni experts and faculty weigh in on trends that warrant both optimism and caution.
Reality. Check. From classroom to boardroom to factory floor.
Spring 2013
A real-time, corporate laboratory, the MBA capstone course – Managing the Enterprise of the Future – pairs students and executives in high-level experiential learning aimed at changing business practice.
Class Notes are typically the first item people read in Tepper Magazine. Submit a class note to be published in our upcoming alumni magazine. A class note can include job promotions or advancements, career changes, entrepreneurial ventures, important family news, gatherings with classmates, or anything new if you haven't checked in with the school in a while. Don't forget to include a photo if you have one.


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Price: $14.99
This computer-generated image of the Milky Way shows the entire galaxy in one perspective of a 3-D model. The model incorporates the positions of hundreds of thousands of stars and nebulae within the galaxy, shows Earth's location, and includes additional photographs, descriptions and locations of fascinating phenomena throughout the Milky Way.
20" x 31"
National Geographic is a renowned authority in cartography. For 120 years the Society's maps have helped spread geographic knowledge around the globe. A vast database allows National Geographic to combine the latest data gained by space-age technology with innovative digital mapping techniques to create state-of-the-art political, physical, and thematic maps. The Society's meticulous research and attention to detail have established a standard of achievement that is unparalleled.
(based on 5 reviews)
Ratings Distribution
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4 Stars
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of respondents would recommend this to a friend.
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(4 of 4 customers found this review helpful)
I would buy this product again!
By Jane the caretaker
from Minneapolis, Minnesota
About Me Grandmother
Comments about The Milky Way Wall Map:
This is a great tool for teaching children about our galaxy and getting them excited about our universe!
Bottom Line Yes, I would recommend this to a friend
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Our place in the Milky Way!!
By Jack
from North Wales, PA
About Me Educator
When NG first published this map of the Milky Way, I put this up in my office on the bulletin board for all to see. Over time and moves, the map disappeared. When I saw that it had been printed larger, I had to have it.The fact that it points out where we are in such a complex universe is enthralling. This diagramatic map expands the mind to such broad vistas of thought.Such a visual aid helps one to realize how small we really are and how wonderful the universe is.
(11 of 11 customers found this review helpful)
Wonderful visualization
By Rick
from Virginia Beach, VA
About Me College/university
This is a wonderful presentation of our current understanding of the Milky Way. It contains both the overall view, as well as the local solar neighborhood (although not a view of the Solar System, since that is vanishingly miniscule on this scale, and would be misleading to include).
(10 of 10 customers found this review helpful)
By World of knowledge
from Sonoma, California
When I first saw this map I was truly awestruck at how our small solar system fits into the Milky Way. Something I think everyone should see to understand where we are in the universe!
(6 of 63 customers found this review helpful)
By Use your brain for a change!
from Canada
Who made this map? Fire them! This map is not made for the general public! We need to see our entire solar system and all the planets in it to be able to relate to it. (even if its only a small blown up portion in the top corner with a tag). Do this and you will sell more maps and even a wallpaper map for an entire wall. Send me your marketing directors paycheque for the month for having to do his job for him!
Bottom Line No, I would not recommend this to a friend
From National Geographic:This map was designed to show our solar system's relative position within the entire Milky Way galaxy.


text: The Montreux Jazz Festival is far more than the evocative name of one of the world's major cultural events. Since its beginnings in 1967, the Festival has developed its palette of activities considerably. Today the Festival is involved in an array of endeavors, including a Foundation encouraging the next generation of musicians, the Montreux Jazz Café, and Montreux Sounds, the largest audiovisual concert archives in the world. Below you will find links to more information on the different facets of the Montreux Jazz Festival universe.For more info


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Rated 4 out of 5 by 4 reviewers.
Rated 5 out of 5 by cfaris Comfy and Sturdy I bought these to go with the Jackson Dining Table on the ends to bring some softness in against the wood and metal benches I made for the sides and it looks fantastic! My only issue is they are so deep they stick out further than I would like, so I turned my whole table to make it fit better and it still looks wonderful! They are comfy to sit on and I have some bigger family members and they get choosy with the chairs they'll sit in and they felt these were very sturdy chairs. Also they are now both of my cats favorite place to curl up. Also the color is exactly as it looked in the pic! Love them!! May 14, 2014
Rated 5 out of 5 by Rach23 Great update! Great chairs at a great price! perfect height and size for my standard dining table. The color is a medium-dark muted green-taupe-brown, matches anything while giving a hint of color. Very high quality. They look superb! They are super comfy as well! The first one took me about an hour to put together, as it is tricky to line up the screws just right. Also you will need to adjust the tightness a few times. Once you have your screws in, sit on the chair, the back will seem too far back and it will be wobbly. I found by scooting the back of the chair closer to your seated body (in a way that makes the back legs move away from the chair) made the screws line up correctly. Then you will have to tighten the screws as they will become loose due to this adjustment. Keep doing this until the chair no longer wobbles and the back is straight. the wood on the legs is nice too, it does not look cheap. April 10, 2014
Rated 4 out of 5 by msav Sturdy, classic chairs Fabric does not feel cheap, and chairs feel sturdy after assembly. Assembly took about an hour for two chairs - should have been faster, but the screws weren't lining up proper. The Moss color is similar to a lighter chocolate brown/taupe shade. It goes nicely with our "vintage" metal bucket chairs. November 27, 2013
Rated 2 out of 5 by lkp13 Not Sturdy I bought four of these chairs (2 sets), and two of them are definitely not sturdy. We have disassembled and re-assembled to make sure the screws were aligned and they still rock side to side about an inch. February 3, 2014
1-4 of 4


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You probably said or heard someone saying, "I don't have time to exercise," but Chase Evans of Vitality Functional Fitness Porgramming, Charity April's personal trainer, says, "How can you not find time?" Beauty Buff agrees. We find time to do a lot of things over the week, so how can we not find time to take care of our health?
Charity April
The secret to staying healthy and beautiful is quite simple: Will power! And that's Charity April's philosophy.
Born and raised in the small, farm town of Trenton, Utah, Charity would milk a goat every morning before preparing a home-cooked breakfast, fully equipped with freshly ground whole wheat and homemade maple syrup or honey from her dad's beehive. But, like other girls out there (including myself), Charity hadn't felt confident in a bikini in a while, and that was when she decided it was time for a change.
After such an inspirational interview, I felt inspired to lose some weight as well, and went running to the gym. I bet you thought Photoshop was the only way to make your body look perfect, right? If you thought so, this chat with Charity April about her own Bikini Body Project will prove you're wrong. Now that summer is coming to an end, get started on your bikini body for next year.
Q. Charity, you look amazing. Tell us about your workout plan.
A. An important part of the workout was the meal plan that came along with it. The meal plan was basically five specific, and personally-tailored meals per day consisting mainly of proteins, vegetables, and healthy fats. The workout plan consisted of 6–8 weeks of training, six days of workouts per week and one rest day.
Q. Some women struggle to stay in shape. What is the secret to never give up?
A. The diet taught me how I'm supposed to feel after eating and how a digestive system is supposed to function. Fitness gives me more energy. It surprised me. It shaped me in ways I didn't think possible. I have results in places I believed to be genetically unfavorable. I have results in places I didn't even try in.
Q. Where did the idea of starting a Bikini Body Project came from?
A. The Bikini Body Program came from my fitness trainer, Chase Evans who also trains professional athletes and competitors. I really wanted to see if it was possible to get that fit in a short amount of time. It's an intensive program designed for those serious enough to go there. This program proved that, genes included, I can control the condition of my body—I just need to have the right tools, information and guidance.


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Buck Lowman passed away on Thursday December 6th; he was 54 years old. Buck was born in Smyrna, DE on June 6th, 1958 to Lloyd and Sophia Lowman. Buck was an avid outdoorsman who enjoyed fishing, hunting, and crabbing with his wife.
Buck is survived by his wife of 35 years, Paula Lowman, and his children, Alvin Lowman, Jr. of Woodside., Sabrina Wheatley of Woodside, and Paul Lowman of Pearson Corner. He is also deeply missed by his siblings, Lloyd Lowman, Jr. of Dover, Mary Lowman of Dover, Shirlynn Lowman of Dover, Robert Lowman of Cheswold, Linda Butcher of Dover, and Delorse McBride of Cheswold. He will never be forgotten by his 7 grandchildren, Sean, Shania, Dusten, Jacqueline, Tyler, Steven, Samantha, and his redheaded stepchild, Nikki. He is also dearly missed by 3 very special people, his Aunts Edith, Woodie, and Leona; also including 3 special kids, Robbie Lowman, Amy Lowman, and Terri Lowman, as well as a host of family, and friends.
A viewing for Buck will take place on Wednesday December 12th at the Pippin Funeral Home in Wyoming, DE from 5 to 7PM, with services starting at 7.The family has requested donations to help defer the cost of the funeral services in lieu of flowers.
Letter of condolence may be sent via http://www.pippinfuneralhome.com/.
Location, ST | website.com


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Simple & Classic Beautiful Raw Silk Dress
I am in love with my wedding dress, I only wish there was a reason to save it! I don't have the room to store it and with no plans to have kids or get married again ;) I would much rather see the dress get recycled and bring the same joy to someone else, as it did for me.
I wanted a simple, modern dress that flattered my curvy body at the time, highlighting the right places, hiding the others :) Looking for a simple classic dress made with beautiful, high quality materials was much harder to find than I had expected. The minute I laid my eyes on this beauty made from raw silk, I was sold. It is exquisite, rich and glamorous, all while being classic and understated.
The texture and slight sparkle from the matte raw silk is to die for and quite unique.
There are no stains or tears on this dress, it is in great shape.
I will ship this item anywhere and will also arrange local pickup. We are in the Buffalo area for the time being before we relocate to Southern California at the end of February. I am hoping to sell this dress before we move.
Please feel free to contact me with any questions.
- Label Size: 16
- Street Size: 14
- Bust: 39
- Waist: 32
- Hips: 45
- Height with Shoes:
- Alterations: I had the flowers in the pickups removed, to simplify the dress. See my photos.
- Color: White
- Silhouette: Aline
- Material: Silk
- Neckline: Sweetheart
- Style: Classic, Glamorous, Modern
- Condition: Used
- Original Owner: Yes
- Has Original Receipt: Yes
- Preservation Method:
- Terms of Sale: All Sales Final
- Location: Buffalo,
- Will Ship to: Other
- Payment Methods Accepted: Escrow.com
Please read our BUYER'S GUIDE before purchasing a dress online.


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ZF-6019: testCaptchaImageCleanup(Zend_Captcha_ImageTest) test failure
{panel} 1) testCaptchaImageCleanup(Zend_Captcha_ImageTest) File /tmp/ZF_test_images/0d62d1387f038b41435689678c94a062.png was found even after GC Failed asserting that is false. {panel}
Garbage collection process is started randomly depending on GcFreq option.
mt_rand(0, $this->getGcFreq()) == 1
Above expression is used to check if garbage collection process have to be started. So gcFreq == 1 ($captcha->setGcFreq(1)) means "once per two executions".
mt_rand(1, $this->getGcFreq()) is more accurate (and it looks like a bug but not a unit tests problem).
is it really a Zend_Cache issue ?
I change the component (it seems to be a Zend_Captcha problem, not a Zend_Cache one)
Does this still occur? There is a fix posted in r14290 (1.7 release branch) some time ago, but it seems the poster did not close the issue yet.
Resolving, since I can not reproduce this and it seems to be fixed since r14290 / 1.7.7.


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Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!
I can't believe it's been so long since my last post! Wowza! Though I have some recipes on backlog, I thought it would be much more fun to out and meet some of the foodies of the Milwaukee food scene. And I have to confess, I am really glad that I went. Some of my friends tease me that I'm a recluse, but I can't help it if I like my home and sometimes even my microscopic kitchen.
This tweetup was the second one organized by the wonderful people who write Burp! Where Food Happens. Tuesday's gathering was at Mason Street Grill and the turnout was much better than I'd have thought. The food was simple and great (just how I like it), but the people were just awesome. Yes, I'm gushing. But that's what happens when I meet wonderful people who are also into food. I can't remember the last time I laughed so much. Joe, one of the writers for Eating Milwaukee is hilarious and his impersonation of East European immigrants is spot on. I also spent quite a while chatting with Ken of Howling Wolf. He's lived and worked all over the place, including France, he's a chef, and has his own line of BBQ sauces. Gotta make it to the closest store so I can pick up a bottle or two. They sounded mouthwatering. I promise a recipe once I get a bottle and try it out.
But now for the fabulous food we were all too happy to taste. All pictures are courtesy of Eating Milwaukee (mine really didn't turn out). For additional pictures, check out this Picassa photo album.
The evening started out with these cute little cups of calamari. It was crisp, it was tender, and the sauce was really good – not goopy. The sauce was also at the bottom of the paper, which made it quite convenient to hold in one hand while holding a drink in another, or, if you're like me and use your hand while talking, you can safely do that while clutching the little tasty morsels.
So simple…. So good. These little flat breads, as the hostesses referred to them, were very good. I'm not generally a fan of thin crusts like this, but this was really good. The sauce was a great base and not overpowering. Not heavy or acidic. Tasted like it was freshly made from fresh ingredients.
The next appetizer to emerge from the kitchen was the Tuna Tartare tacos. I'm not a fan of raw fish (and tartare means just that it was cooked in acid, like vinegar) and especially not a fan of avocados. But this was really good. It was rich and creamy but not in an off-putting or overpowering way. Everything stood out on its own but played really well with the other ingredients.
People were raving about this Coconut Shrimp, eating it up each platter that escaped the kitchen. But I really dislike coconut and trying to avoid as many bottom-feeders as I can (had to make an exception with the calamari) so I passed on this dish. As you can see, the shrimp were of a generous size and liberally sprinkled with coconut, which was reason enough for me avoid this.
This… Was just awesome! This steak was absolutely lipsmackingly good, cooked to perfection and served with a choice of three sauces. I liked the peppercorn sauce the best (the one towards the bottom of the picture). I also found this presentation to be a creative way to stretch your steak. Great idea for a party, no mess on your hands, and you can feed a lot of people a great piece of steak for not a lot of money. Fantastic. It's one of those "Why didn't I think of that?" I ate like a million of these… Ok, like a couple, but I can't believe how one can fill up on appetizers! I guess the concept of "tapas" does work. I should try that for my next party.
Matzo Ball Soup
Turns out, I really, really like matzo ball soup. [Matzo balls (also known as kneidelach) are dumplings made of matzo meal (matzo flour).] I haven't had it in ages (about a year, I think) and then, had it twice within the span of about a week. So I thought I'd give it a shot and learn how to make it myself, especially since I've been craving chicken soup (which is completely foreign for me). With that, I was off on the internet search for fluffy matzo balls and I settled on a recipe from Jewish Magazine. And of course, I made a couple substitutions: I used only 3 TB of oil instead of 4 that's called for in the original recipe, and I let it sit in the fridge a little less than an hour because I've seen other recipes which call for only a half hour, and I used regular cold tap water instead of ice water (I don't have ice). Maybe these changes resulted in not-quite-so-fluffy matzo balls. [If it looks complicated, let me assure you it's really simple and the results are definitely worth it.]
Ingredients for soup:
3 small carrots (cut in narrow quarter-moon shapes)
2 zucchini (cut in large chunks)
Chicken (2 legs and 2 thighs, or a whole chicken cut up)
1 parsnip (looks like a large white carrot; cut in narrow quarters)
10-12 cups of water
1 onion (diced)
mushrooms (a handful, optional)
2 scallions (for garnish, optional)
Salt, pepper, and any other spices you'd like, to taste.
Ingredients for Matzo Balls:
4 eggs, slightly beaten
3 tablespoons of oil
4 tablespoons of ice cold water
1 cup matza meal
1 teaspoon of salt
1/2 teaspoons of pepper
Steps for Matzo Balls:
1. Combine all ingredients and refrigerate for an hour.
2. Shape into balls (it's easier to wet your hands so the mixture doesn't stick too much; you can use a small ice cream scoop to keep the uniform in size; I made mine fairly small because they really puff up while cooking).
3. Cook in the soup, for half an hour to about an hour. Other cook them in salted water sometimes too.
Steps for the soup:
1. Saute onion, carrots, and parsnip until they get a little soft, about 5 minutes.
2. Add the water and the chicken. Let cook until the water boils.
3. Add the zucchini, mushrooms (if using) and matza balls and reduce the heat to about medium-low. The matza balls will expand (so that's why I made them smaller than typical) so be sure to use a pot large enough.
4. Cook for about a half hour to an hour, on medium to low heat.
You can freeze the leftovers without any loss of texture of flavor.
A note about parsnips. I have not seen a lot of recipes using this root vegetable, and that's regrettable. It's a wonderful addition to soups and roasts and is pretty good roasted on its own. It has a light, delicate flavor that echoes parsley, only somehow fresher and brighter. When roasted, it's rather sweet and goes great with beef and potatoes. In soups, it's hardly noticeable, except that it imparts this unmistakably fresh aroma and flavor. So delicate that you can't quite put your finger on it, but you know something great is there. Hope you do give it a try.
Chicken Stew with Chickpeas
We're in the grizly clutches of winter here, though, technically Winter hasn't started yet. But since it is so cold, it's perfect weather for a stew. And since I've been eating a lot of lamb lately (made Lagman, (an Uzbek soup) a few times), I thought it's time to make something with chicken. I also wanted to use up some of my pantry items. So, I had chicken on hand, and I wanted to use Montreal Steak Seasoning (I read a great recipe by Sofya on her blog) but that was the end of my idea, until I started cooking. Initially, I considered making this with potatoes, something like the chahohbili-style stew I made last year. But then, I decided against the potatoes and thought I should use some of my red bell peppers, brown rice, and parsley. Still, a rather scattered thought process, but it all comes together in the end. Always. As I started cooking, I decided to peak into the pantry to see what would work well with chicken and bell peppers. Chickpeas seemed to be calling out to me that day, and they were on the shelf right next to the tomatoes. So, both went into the dish.
Just between you and me, the sauce resulting in this meal is perfect all by itself, and I love it with a crusty bit of bread. Seriously finger-licking good. And the best part is that for minimal work and ingredients you are likely to have on hand, you have an incredibly delicious one-pot meal.
7-8 pieces of chicken (I used bone-in thighs and legs)
2 red bell peppers (roughly chopped; it's a stew, so think "rustic")
1 onion (diced)
1 15-oz can of chickpeas
1 15-oz can of crushed tomatoes
Spices (to taste): Montreal Steak Seasoning, cumin, coriander, smoked paprika, black pepper, turmeric (a pinch, or it makes the dish bitter),
3 bay leaves
olive oil
Parsley (for a garnish, optional)
1. Season the chicken liberally with Montreal Steak Seasoning. See the picture for how much I used. Notice that I also didn't use any salt since this seasoning is pretty salty and I used it quite liberally (under the skin, as well as on top).
2. Brown the chicken. As you can see in the picture, I'm not really that good and frying things. I think I'm just afraid of using too much oil, so I probably don't use enough. Once browned, take the chicken out of the pan.
3. Saute the diced onion. Add the spices to the onions and let cook for a few minutes.
4. Add the bell pepper and let cook till it gets a little soft.
5. Add the crushed tomatoes and add the chicken back into the pan.
6. Add the chickpeas and bay leaves. Let the tomato sauce come to a boil and then taste the spices. Adjust as you see fit.
7. Let cook over low heat for about 30-45 minutes. Serve over brown rice, or whatever you'd like.
N.B. about the spices: use as many or as few as you like and if you choose to omit some (like turmeric or bay leaf), it's ok. You might not notice them at all, but I think it gives a warmth and depth to the dish.
Vika's Pepper Salad
This is one of my absolute favorite salads! It's great warm or cold, as a salad, a side to a meat or fish dish, or piled hungrily on a piece of toasted baguette as bruschetta. In addition to its versatility, this salad is very healthy and easy to prepare. You really can't beat that. You can also switch things up by adding other veggies, eggplant being my favorite add-in. But this time I went "traditional" since this is the first time I've ever made it (I've been after the recipe for a loooong time and finally got it).
1 medium-large onion (diced)
2 medium-large bell peppers (sliced the long way; I used red and yellow, just 'cause I think that's pretty and I don't like green peppers)
1 large carrot (grated)
1/2 – 1 TBSP olive oil
1/2 – 1 TBSP maple syrup (use the real stuff, not the imitation, makes a HUGE difference)
Salt, black pepper, cumin, coriander to taste
Bay leaf (optional, and I forgot to use it)
Chicken bullion cube (optional, and I didn't use it 'cause I don't use those in general)
1. Saute the diced onions till slightly golden in olive oil
2. Add the grated carrot and sliced peppers
3. Add the maple syrup
4. Add the spices and let saute until a little soft, or until your desired softness level. I let mine cook for about 20 minutes.
Meringue and fruit trifles (Eaton Mess?)
[An alternate title for this post could have easily been "An ode to my KitchenAid"]
I thought I saw a similar dessert on some cooking show but couldn't find it anywhere online. The basic premise was to have a healthier and lighter-feeling dessert that tasted great and was fairly easy to make and something I could make ahead. I also wanted something a little crunchy and something with fruit. So, I thought I'd make meringue for the crunchy part and stew some frozen fruit for the fruit part. But I wasn't quite sure what the topping should be. I wanted something creamy and investigated zabaglione and decided it was too much work at this time and thus settled on whipped cream. I've never made whipped cream before, so it was good to learn to make it.
The best part is, you don't have to have all these things home-made, you can assemble it from store-bought items if you're in a pinch. But if you choose to make these things from scratch, the recipes are below.
I've never came up with a dessert before, and I'm not completely sure I did this time, but it was definitely a hit. Everyone cleaned their glasses, and dad even had seconds. You see, dad is really big into dessert, the Russian kind specifically (marmalade, "bird's milk" which is marshmallow-y and typically covered in chocolate, Russian cakes, etc.). This trifle is quite far from a typical Russian dessert. So I was quite pleased that it was such a success. Woohoo!
Ingredients for the trifle:
2 16oz. bags of frozen fruit (I had 1 bag of raspberries and 1 bag of mixed fruit with blackberries and strawberries).
1-1.5 cups of brown sugar
16-20 meringues (you can buy these or make them yourself)
splash of lemon juice
whipped cream (store-bought or your own, I used this recipe)
Steps for the trifle:
1. Saute the fruit with a splash of lemon juice and strain it (I didn't want raspberry pits to get into people's teeth).
2. Crumble about 2 meringues into each glass (I used martini glasses).
3. Add the fruit over the meringues.
4. Add some whipped cream.
5. Repeat for as much room as you have in the glass. I repeated it once, so had 2 layers of meringues, 2 layers of fruit, and 2 layers of whipped cream.
For Meringue (from the Low Fat Low Cholesterol cookbook):
2/3 cup light brown sugar
2 egg whites
1. Whisk the egg whites in a bowl, adding the sifted brown sugar a little bit at a time, until the meringue is thick and glossy and you see stiff peaks on the whisk. I used my stand mixer for this because the one time I tried it before it took a long time and my arms grew tired. I know, I'm a wimp, but it was easier with a stand mixer because I could do other things and keep an eye on the mixture.
2. Spoon the mixture onto parchment paper-lined baking sheet and bake in a preheated oven at 325 for 30 minutes. Because it's winter and I've had a lot of moisture in the air from other cooking endeavors, I just turned off the oven and left the meringue in the oven overnight. It helped it crisp up enough for my current purpose.
P.S. You might have noticed that the meringues in the glass are brown but in the picture above are white. They're actually off-white because of brown sugar and after baking, they're a sandy-brown color.
Egg "Salad"
I call this egg "salad" because I don't know what else to call it, and calling it egg "spread" just doesn't sound appetizing, even though it's great spread on bread as a snack or an appetizer.
But this recipe is just so simple and the results are disproportionately delicious. The most time-consuming part of this recipe is boiling eggs. Really. Just try it and you'll see what I mean. Use your favorite sharper cheese, but any cheese would probably work.
6 eggs
1-1.5 TB of mayo
3 cloves of garlic (finely minced, less if you're not a garlic enthusiast)
1/3 cup of grated cheese (any sharper cheese is great here, so mozzarella is out, but I used goat's milk mozzarella and it worked well)
1. Boil eggs and then smash them with a fork (or one of those egg slicer thingies).
2. Add finely minced garlic and mayo and mix to combine. You want it to just come together and not be goopy.
3. Add cheese and combine again.
A Healthier Thanksgiving
I absolutely love Thanksgiving. It's my favorite holiday. Not only do I get to cook up a feast, but people come and eat it and take food home too! But I also like the idea of having a day to get together with the family and count our blessings and all the positive and good things in our lives, no matter how small, for attitude is frequently half the battle.
And this year, I wanted to keep the dishes on the healthier side so we wouldn't feel quite so guilty for indulging. Come to think of it, it was quite a vitamin C and veggie feast. I had lots of red bell peppers and other veggies, used mostly healthy fats (olive oil) and banished soda from the table. Though I don't drink soda, it has been a tradition to have soda at any major get-together. But this year I insisted on seltzer water and fancied it up with some juices (the ones with no sugar added). The drinks were fizzy, which contributed to the celebratory feeling, but also much lighter and healthier than soda. So here is what we had:
Mashed potatoes
Smoked mackerel (from the Russian store)
Roasted pepper salad
Vika's sauteed pepper salad
Egg "salad"
Cabbage salad
Cranberry sauce
Chocolate truffles with rum
Meringue and fruit individual trifles
Mushroom Sauce
Looks like I've been on a cooking binge lately. And I'm glad to say I like it. This recipe was came out of a conversation and was pretty much a necessity; you see, I bought about three pounds of mushrooms at Costco. I got two one-pound packages of baby portabella mushrooms and a one-pound package of chanterelles. Yeah, I know, I'm crazy. But mushrooms shrink when they cook. That's my excuse and I'm sticking to it. And I really, really like chanterelle mushrooms, as it turns out. Have you ever tried them pickled? If you haven't, you really should seek them out (they're frequently found in Russian/East European grocery stores, look for the non-jarred variety). But for this recipe, you can use any mushrooms you like, so experiment and enjoy.
If you're entertaining, go ahead and use a pound of pasta since it's easy to "stretch" pasta and make an economical, tasty dish. But if you're cooking for yourself, consider using only half the pasta, especially if you like the mushrooms. For me, a pound of pasta is just too much and I wish I would have used only a half pound.
1 small onion (diced)
2 cloves garlic (diced)
1 TB olive oil
2 pounds of mushrooms (1.5 LB portabella and .5 pound chanterelles)
1 pound linguine (but it turned out pasta-heavy, so next time I'll use only a half pound of pasta)
1/2 cup white wine (I used Riesling, but this is optional)
1 – 1.5 cups of cheese (I used: mozzarella and fontina)
2 – 3 TB of mascarpone
Salt, pepper to taste.
1. Saute the diced onion and garlic in olive oil for about 5-10 minutes, until the onion caramelizes slightly.
2. Clean and slice mushrooms. Add to the sauteed onion.
3. Add wine and let cook out for a few minutes, about 5.
4. Cook the mushrooms for about 10 minutes, adding salt and pepper to taste.
5. Cook pasta according to package directions.
6. Add half the cheese mixture and half the mascarpone; let cook for about 5 minutes.
7. Add pasta into the mushroom mixture. Combine thoroughly.
8. Add the rest of the cheese and mascarpone.
One of my currently favorite places has great Tabouleh. I like how fresh and flavorful it is, not to mention how healthy it is. So, I decided to try making it myself. I looked online and all recipes were a little different; some had onions and some didn't, some had more bulghur (cracked wheat) some less, some some had mint, some didn't. But overall, a few things are consistent: bulgur, tomatoes, and cucumbers. And my goal was to try to replicate the tabouleh of the restaurant where I usually get it. That version doesn't have mint or onions, so I omitted those ingredients. Most versions have the cracked wheat soaking for a while (1-2 hours), but in the comments of one blog, someone suggested just rinsing it instead and letting it sit to absorb the tomato and lemon juice as well as olive oil. This s the option I tried.
1/2 cup bulgur
2 medium sized tomatoes
2 small cucumbers
1 bunch of flat leaf parsley
2-3 tablespoons of olive oil
lemon juice from half a lemon
Salt to taste
1. Chop the vegetables and parsley finely. The restaurant version has the veggies diced fairly small and I wanted to stay true to that.
2. Rinse the cracked wheat in a fine mesh sieve and let drain.
3. Combine all ingredients in a large bowl.
This amount can easily serve 4 as a side dish, or 6-8 as a salad.


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Thanks Lance, George, Tom, Christian....
Submitted by Kris Thompson on
Dear Pro Cyclists,
Thank you to all those pros for stepping out (not sarcastic here) and telling the truth (even though many of you were forced). Your actions are the start of cleaning up your level of the sport. Unfortunately your lies are ruining your reputation with your sponsors like Rabobank as they mentioned today they will no longer sponsor any Professional Cycling teams BUT they will continue to support recreational cycling
From ESPN
THE HAGUE, Netherlands -- Dutch bank Rabobank is ending its long sponsorship of professional cycling, saying "the trust in the cycling world has gone" following publication of the U.S. Anti-Doping Agency's report detailing performance-enhancing drug use by seven-time Tour de France champion Lance Armstrong.
The bank said Friday that it will halt 17 years of sponsoring men's and women's professional teams at the end of 2012.
From their website
Rabobank invests in cycling. This investment is not limited to sponsoring professional teams, but also extends to promoting and supporting recreational cycling in its broadest sense throughout the Netherlands. All these activities are carried out under the auspices of the 'Rabo Cycling Plan'.
I don't praise the death of professional cycling even though your damage may be hard to restore but I do hope more sponsors turn their dollars away from the pros and redirect them back towards grass roots cycling.
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Not very admirable move
Submitted by Pete (not verified) on
Kris, where was Rabobank when Rasmussen got busted? How come they didn't pull the plug then? Kind of disingenuous to bail out now, stranding young riders who have nothing to do with the Armstrong era. My guess is that they were going to exit the sponsorship anyway and are just using the USADA findings as a convenient excuse.
Points: 29
Pete - from what I remember,
Submitted by Bill (not verified) on
Pete - from what I remember, Rasmussen didn't get busted for doping. He received a ban from the Danish cycling union for missed doping controls and failing to report he whereabouts while training in Mexico. As far as I know, the only doping Rasmussen doping allegations stemmed from a rider alleging Rasmussen asked him to transport doping products in a shoebox.
Points: 21
Submitted by Anonymous (not verified) on
If all the drama of the last week has exposed one thing it is the ironic double standard (AKA "total hypocrisy") at all levels of the sport from the UCI to teams to riders and on down to an alarming number of fans.
Riders who tell the truth are castigated, obliged to retire or in the case of Levi, chucked from their team all together.
Riders who keep quiet (many of whom are probably still doping) continue to garner wins, kudos and fat contracts.
Like it or not, as a fan my new acid test for whether a pro rider is doping is the mere suspicion that they might be. That is, if they put in a performance that simply seems unbelievable then it probably is and they are probably doping. (Boonen in PR and Sagan in the ATOC and the Tour come immediately to mind). Sorry, but in my mind, they are dopers and worthy of as much castigation (if not more than) the guys who told he truth.
Cynicism. That's Armstrong's legacy to me.
I have yet to decide whether or not I should just ignore pro cycling all together and concentrate solely on my own pathetic (but clean) athletic efforts.
Points: 16
The hypocrisy is yours and
Submitted by Anonymous (not verified) on
The hypocrisy is yours and USADAs.
turns out all investigations the last few years quickly turned to catching one person, even the Rock racing investigation.
What price did the 11 really pay? Investigation was done months ago but they held off announcing until after the season so that George could have his retirement tour. Amnesty for all! Zero punishment. Everything to win and nothing to lose by talking. All dopers should be punished, including the 11.
Points: 15
I'm still waiting for the
Submitted by Bill (not verified) on
I'm still waiting for the USADA to go after the 180+ on Joe Papp's list. They've had that information for at least a couple of years.
Points: 28
sorry, but this in a lot of
Submitted by Anonymous (not verified) on
sorry, but this in a lot of ways seems like the Festina scandal of 1998, when they "cleaned up the sport" and added all of the testing to add assurance and we were constantly told that we're watching the cleanest sport on the planet.
Maybe, just maybe, the sport will be clean in 5 years. In no way do I believe we have anything close to a clean sport now.
In my opinion, Slipstream, the team that tried to usher in this new era, used the "clean" thing as marketing. They were all "ex-dopers". In what world would I believe that their cheating was limited to Postal? Anyone notice how that marketing seemed to fade over the years? And for other teams like BMC, why would George just quit doping when he went to BMC? He got tired of making money?
As we saw with Allen Lim, he worked with Floyd, then went to Slipstream, then worked with Lance. So we're to believe that while he was at Slipstream, he just STOPPED working with riders that doped for that brief period?
That also doesn't leave good impressions of Taylor Phinney. Yes, he's the new era of cycling, working with, being mentored by, and coached by all of the "ex-dopers". I'm not saying that Taylor is doping. There is no evidence of that and that would be slanderous to say. What I am saying is where there's smoke, there's fire.
and with the local riders like Chuck Coyle that have been busted, there's really just not a lot to appreciate in the beauty of competitive cycling at the moment.
the whole thing is just a total mess. Sponsors should be exiting. There's nothing to believe when watching cycling at the moment. It's pretty much been uncovered to be the equivalent of professional wrestling, except a lot more boring to watch.
i'll stick to my saturday club rides and amateur events. screw professional cycling.
Points: 15
hey get a hobby, or tell me
Submitted by Anonymous (not verified) on
hey get a hobby, or tell me that you have actually worked for pro teams (namely slipstream) or any other pro team in europe, and this is where you are getting all your "info" quit your lame ass speculations as to who and what was going on... Taylor phinney... hmmm both his parents are F%^N olympians assjack... and actually taylors sister is more physiologically gifted than he is so you want to start speculating on her too??? im sick of all this soap opera speculation based on too many lame asses with too much time on their hands..
Points: 21
I am merely expressing my
Submitted by Anonymous (not verified) on
I am merely expressing my opinion and stating that I'm not gullible enough to believe that the actions unfolding are limited to a single team. I work for no team. Your comments though seem right inline with all of the Lance supporters of the past decade - you didn't work on the team, Lance didn't fail any test, etc. And I could ask the same question of you. You seem so confident that no one else is cheating. Are you somehow on the inside track?
The logic of Lance being the only clean rider beating the other doping riders continues down the chain. I saw no change in Zabriskie's or Leipheimer's placings once he "stopped" doping. But maybe you are seeing something I'm not. And that's great. I would appreciate your point of view, but calling me names does very little for your case.
As for Taylor, I am not implying that he's doping. What I am saying is that he has been surrounded by and working with "ex" dopers his whole career now - Armstrong, Hincapie, Lim.
Your logic of being an Olympian is also flawed. Here's a really complete list: http://en.wikipedia.org/wiki/Doping_at_the_Olympic_Games
Again, in now way am I saying his parents ever cheated. I too think they are great Olympians. Just that your logic is flawed.
I thought the purpose of these forums were to discuss one's perspective on the article posted. That's all I was doing.
It's not like I posted my comments on an article about new bike lanes being added to a street.
Good luck to you in all of your future endeavors.
Points: 10
Michele Shocked
Submitted by Robert (not verified) on
Rabobank was SHOCKED! Shocked I tell you! to learn that there is doping in pro cycling.
Points: -2
I found this via
Submitted by Anonymous (not verified) on
Points: 26


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Texas Tech Places 31 On All-Big 12 Academic Rookie Team
Courtney Ensch was one of three Red Raiders honored with a perfect 4.0 GPA on the All-Big 12 Academic Rookie Team.
June 19, 2014
LUBBOCK, Texas - The Big 12 Conference honored a total of 31 Texas Tech student-athletes on the 2013-14 Academic All-Big 12 Rookie Team, as announced by the league office on Thursday.
Volleyball's Courtney Ensch and Marguerite Grubb along with Men's Tennis freshman Maxime Hinnisdaels led the way for the Red Raiders as three of 35 athletes in the Big 12 with a 4.00 GPA.
Others honored were: Matt Broadbent (Baseball), Dylan Dusek (Baseball), Ryan Long (Baseball), Ryan Moseley (Baseball), Dylan Cantrell (Football), Justis Nelson (Football), Hannes Ronneblad (Men's Golf), Maddy Crabtree (Soccer), Alyssa Jacobs (Soccer), Madison McAdams (Soccer), Meagan McCullough (Soccer), Kendyl Pirkey (Soccer), Stephanie Sorrells (Soccer), Ashley Fultz (Softball), Brittany Lee (Softball), Kierra Miles (Softball), Brittany Warnecke (Softball), Jolan Cailleau (Men's Tennis), Lynn Kiro (Women's Tennis), Nicholas Melott (Men's Tennis), Beatriz Machado Santos (Women's Tennis), Jocelyn Caro (Track & Field), Viershanie Latham (Track & Field), Andi Morgan (Track & Field), Paetyn Revell (Track & Field), Reece Timmons (Track & Field), Blake Wood (Track & Field) and Katie Daffer (Volleyball).
Texas finished atop the breakdown of honorees with 71 followed by Oklahoma with 69, Baylor and Kansas with 50, respectively.
Nominated by each institution's director of student-athlete support services, student-athletes on the Academic All-Big 12 Rookie Team must be new, first-time/incoming freshman that have completed 24 semester hours of non-remedial coursework and achieved a cumulative GPA of at least 3.00. Additionally, the student-athlete must have participated in at least one of their team's scheduled contests and must have been a member of their respective team for their sport's entire NCAA Championship segment.


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text: Anyone have any pics of norrell trigger packs. They are referenced hundreds if not thousands of times all over the net and all I have seen is a pic or drawing of a bolt with a bounce weight and selector lever on a trigger. Most every other gun has blueprints out there for study or principals of operation so why is this one so secret?


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Sound Machine Auditions
The Kamas-based performing group Sound Machine will hold auditions on Tuesday, Jan. 8, at the Uinta Center for the Arts, 30 N. Main in Kamas, from 4 p.m. until 5:30 p.m. The auditions will be open to ages 10 through 17. The performers should come ready to sing and dance. The group will prepare to perform at Disneyland in the summer. For more information, visit http://uca-arts.com/
Newcomers Club Monthly Coffee
The Newcomers Club of Park City will hold its monthly coffee on Wednesday, Jan. 9, at Park City Community Church, 4501 S.R. 224, from 10 a.m. until 11:30 a.m. The speaker will be George Dymalski of the Park City Film Series. He will discuss vounteer opportunities the series has during the Sundance Film Festival. Lunch will be at Jupiter Bowl in Redstone. For more information, visit www.parkcitynewcomers.org .
Park City Wine Club
The Park City Wine Club January tasting will be held Wednesday, Jan.
Recycle Utah Presents "Clean Bin Project"
Recycle Utah will present a screening of the documentary "Clean Bin Project" on Thursday, Jan. 10, at 7 p.m. in the Jim Santy Auditorium in the Park City Library and Education Center, 1255 Park Ave. Tickets are $5. The film follows a couple's quest to live waste free for one year. Interviews include artist Chris Jordan and marine pollution expert Charles Moore. For more information, call (435) 649-9698 or visit www.recycleutah.org.


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Brooklyn's own, The Stuyvesants, are back with their second album! Called The Finer Things, the album consists of parts one and two, each with twenty tracks to groove to – the homies are on fire!
The mood is often cinematic and like its predecessor, Brooklyn's Finest, it makes for perfect background music to pretty much any occasion. Us? We're picturing ourselves inside a old school romance film on an epic car ride at dusk.
As always, the project is for the people and for free! Stream and download below – find the Volume 2 stream after the jump.
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The Stuyvesants – The Finer Things Volume 1 [Download]
The Stuyvesants – The Finer Things Volume 2 [Download]
The Stuyvesants — "The Finer " Vol. 1 by The Stuyvesants
The Stuyvesants — "The Finer Things" Vol. 2 by The Stuyvesants


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The refs should just award the Knicks with free points instead of having them go to the line.
Melo's shot was way off but do you hear Breen he puts so much emphasis on it
Stoudemire with the Carmelo bailout plan
Harrelson is seriously deficient in the paint. Stoudemire showing him how it's done.
Melo's shot not even close


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Sure, a woman's mind will wander from time to time during sex, but so much that she sneaks in a little e-mail time on her phone during the deed? Talk about your extreme multitasking.
The New York Daily News reports a new survey from Meredith's Parents Network finds 12 percent of mothers born between 1977 and 1994 say they have used their cell phone during sex, while 21 percent fess up to using it in the bathroom.
"I've used it in the bathroom 'cause I'm texting and stuff like that, but sex? No," Laverne Reid, 37, tells the newspaper. "When we finish I get on my phone, but not during."
Well, at least she has her limits.
Click here to read the full story.
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text: The Northwest Submission Challenge is the largest event of its kind in Idaho. We pride ourselves in offering a family friendly, on-time, enjoyable event for all ages and skill levels both Gi and Nogi. All division winners receive a custom die-cast medal and some fantastic prizes including training jerseys, grappling apparel gift cards, and GracieMag subscriptions. The mens blue belt absolute winner will receive a travel package to compete in the 2012 Mundials! Our ref staff is well trained under the leadership of our head ref, BJJ black belt, Andrew Correa.


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As ordered reported by the House Committee on Transportation and Infrastructure on May 16, 2013
H.R. 3 would specify various procedures pertaining to federal review and permitting of the proposed Keystone XL pipeline, which would be constructed by a private company to carry crude oil from Alberta, Canada, to destinations on the U.S. Gulf Coast. In particular, the bill would exempt the proposed project, which would cross international borders, from the existing requirement to obtain a Presidential permit. In addition, H.R. 3 would deem various actions by federal agencies involved with permitting decisions related to the proposed pipeline to be satisfied and certain federal permits to be granted.
CBO estimates that implementing H.R. 3 would have no significant impact on the federal budget. Based on information from affected agencies, CBO estimates that the proposed changes to administrative procedures would not significantly affect federal spending for such activities relative to current law. The bill would not affect direct spending or revenues; therefore, pay-as-you-go procedures do not apply.
H.R. 3 contains no intergovernmental or private-sector mandates as defined in the Unfunded Mandates Reform Act.
On May 1, 2013, CBO transmitted a cost estimate for H.R. 3 as ordered reported by the House Committee on Energy and Commerce on April 17, 2013. On May 2, 2013, CBO transmitted a cost estimate for H.R. 3 as ordered reported by the House Committee on Natural Resources. All three versions of the legislation are identical, and the CBO cost estimates are the same.


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Royalty Free Music — Heartwarming & Intros/Bumpers/Stingers & Orchestral
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Family VignettesA collection of short, congenial orchestral sequences, ideal for a wide range of applications. Best at lengths from 10 to 30 seconds.https://www.smartsound.com/filmscore/images/fcp_b06_200.jpgSingle5604-ST$ 39.955604-EX$ 59.955604-W$ 149.95Genre: Elegant, Themes, Orchestral, Lyrical Production Types: Cinematic, Intros/Bumpers/Stingers Emotions: Uplifting, Calm, Delicate, Ethereal, Heartwarming, Inspiring, Majestic, Panoramic, Pensive, Reflective, Relaxed, Serene, Soothing, Tender, Touching, Triumphant, Hopeful Instrument: Orchestra, Acoustic, Instrumental
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The British Museum, 20 minutes' stroll from the hotel, houses artefacts from global civilisations, while London Zoo is a 20-minute taxi ride away. A short bus ride takes you to Covent Garden shopping and Sadler's Wells Theatre, a 10-minute walk away, hosts world-class performing arts.
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Her Song - Orchestral Songs and Arias / Susan Gritton, Martyn Brabbins, BBC Concert Orchestra
1 CD / Dutton Laboratories / 2009-09-08Works: Edward Elgar: The Torch, Op. 60, no 1; The Wind at Dawn; Pleading, Op. 48; Like to the Damask Rose; The Shepherd's Song, Op. 16, no 1; Song Cycle, Op. 59; Grania and Diarmid, Op. 42; The Kingdom, ora...
Performers: Fleming, Cynthia; Gritton, Susan
Conductors: Brabbins, Martyn
Ensemble: BBC Concert Orchestra
Susan Gritton's solo recital with the BBC Concert Orchestra and Martyn Brabbins is focused on orchestral songs by Elgar and John Ireland. This enchanting and...continue...
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Grilled Sweet Onions RecipeRead Reviews Be the first to add a review
3.5 3 3
These onions are so delicious, we prepare them all year long—on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, and you've got a great light meal. —Mary Bilke, Eagle River, Wisconsin
- 4 large sweet onions
- 4 teaspoons beef bouillon granules
- 4 tablespoons butter
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 teaspoons white wine or beef broth, optional
- With a sharp knife, carefully remove a 1-in. core from the center of each onion. Cut each onion into four wedges to within 1/2 in. of root end.
- Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Place bouillon in the centers of onions; top with butter, thyme, salt and pepper. Drizzle with wine if desired. Fold foil around onions and seal tightly.
- Prepare grill for indirect heat. Grill onions, covered, over indirect medium heat for 35-40 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 4 servings.
Originally published as Grilled Sweet Onions in Simple & Delicious May/June 2008, p37
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Jun. 4, 2011
"I have made these twice now. The first time they were too salty, so I cut back on the bouillon granules and no salt and they were GREAT!"
Reviewed May. 2, 2010
"Maybe I didn't grill these long enough, but they just weren't that good."
Reviewed Jun. 10, 2009
"This is one of my favorites on the grill, taste like french onion soupr"


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Don't quit your day job just yet
"The best time to start a business is when you have a job," says Marva Goldsmith, author of Re-Branding Yourself after Age 50. The first step is to develop an infrastructure for your venture—i.e. a business plan, customer contact systems, marketing materials, website. Use your free time after work or on the weekends to establish this foundation, so that when you are ready to make the leap, you can focus your energy on attracting clients and providing your product or services.
Be ready to readjust your game plan
"Starting a business always takes longer and costs more than you expected, so plan accordingly," says Daniel Olszewski, director of the Weinert Center for Entrepreneurship at Wisconsin School of Business. Don't have your mind set on one particular outcome or expectation—prepare to be flexible. This also means remaining financially flexible, by trying to keep expenses as low as possible and keeping some cash in reserve.
Distinguish yourself as an expert in your industry
Write a book, blog or newsletter that demonstrates your expertise in your industry and establishes you as a professional. When it comes time to announce a product or a new business venture, this will have helped set you apart from the pack. You'll also have a loyal set of readers who will come to you with their needs and requests.
Step up your social networking
"You cannot ignore the power of social networking!" says Goldsmith. "Consider these vehicles as an inexpensive way to advertise your business, to obtain market research, to engage with thousands of potential clients and influencers and to begin branding yourself as an expert." LinkedIn, the business networking site, allows you to introduce yourself, your ideas and your company to a wide web of related professionals. If LinkedIn is your interactive Roladex, consider Twitter your broadcast vehicle. Tweeting often and providing valuable content will earn you followers who are interested in your message. When you introduce your products and ideas, you will be directly reaching those in your target group.
Join the club
Find out where your target market hangs out and establish your presence among your peers. For instance, says Goldsmith, if you work in the hospitality industry, you should join an association of hotel and hospitality managers. Through conventional one-on-one networking at functions and events, you will learn more about others' businesses and improve your product or services' value.
Don't underestimate the small talk
"You never know what opportunities are available through the people that you know," Goldsmith says. "One of my first contracts came from a friend who I had worked with for years. I ran into him at my nephew's high school jazz concert and when he asked me what I was doing I told him about my image workshops. He ended up funding four of them."
Narrow your aim
"There's an old marketing adage that I subscribe to that says 'pick a niche and grow rich!'" Goldsmith says. "Many times new business owners' believe that if you cast a wide enough net, something will fall into it, which is a very expensive way to obtain customers. You should aim at becoming a big fish in a small pond." When you have a narrower niche, you'll be able to understand your customer's needs and to develop specific products and services that directly address them.


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Following a smash-hit tour of UK and Ireland, LET IT BE returns to London for a strictly limited summer season! Seen by over 700,000 people worldwide, LET IT BE is jam-packed with over forty of The Beatles' greatest hits. Relive The Beatles meteoric rise from their humble beginnings in Liverpool's Cavern Club, through the heights of Beatlemania, to their later studio masterpieces, with live performances of early tracks including Twist and Shout, She Loves You and Drive My Car, as well as global mega-hits Yesterday, Hey Jude, Come Together and, of course, Let It Be. Travel back to the magical sixties when all you needed was love, and a little help from your friends!
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