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The least of things with a meaning is worth more in life than the greatest of things without it.
Carl Jung (1875 - 1961)
Source: Modern Man in Search of a Soul.
Contributed by: Zaady
Where love rules, there is no will to power; and where power predominates, there love is lacking. The one is the shadow of the other.
The meeting of two personalities is like the contact of two chemical substances; if there is any reaction, both are transformed.
Mistakes are, after all, the foundations of truth, and if a man does not know what a thing is, it is at least an increase in knowledge if he knows what it is not.
Source: Aion (1951)
The only thing we have to fear on this planet is man.
Nothing worse could happen to one than to be completely understood.
Neurosis is always a substitute for legitimate suffering.
Source: Psychology and Religion (1938)
The images of the unconscious place a great responsibility upon a man. Failure to understand them, or a shirking of ethical responsibility, deprives him of his wholeness and imposes a painful fragmentariness on his life.
Source: Memories, Dreams, and Reflections, chapter 6 (1963)
The greatest and most impossible problems of life are all in a certain sense insoluble. They can never be solved but only outgrown.
The most intense conflicts, if overcome, leave behind a sense of security and calm that is not easily disturbed. It is just these intense conflicts and their conflagration which are needed to produce valuable and lasting results.
Copyright © 2016 Gaiam, Inc.


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Emerald Ash Borer Awareness Week begins today in Ohio and 15 other participating states. Ohio University and Ohio State University both have programs helping to educate the public about the emerald ash borer, the damage that it causes, and what people can do to prevent spreading it further.
The emerald ash borer (EAB) is an exotic beetle from Asia that was discovered in 2002 in Michigan. Adult beetles eat ash foliage which doesn't cause much damage, but the insect's larvae feed on the inner bark of ash trees, disrupting the tree's ability to transport water and nutrients.
Since first discovering the EAB, it has spread, killing millions of ash trees in Ohio, several surrounding states, plus parts of Canada. Enforcement quarantines are now in effect by regulatory agencies, including the USDA to prevent potentially infected ash trees from moving out of areas where EAB occurs.
Have you ever seen the magnets and bumper stickers that say, "Don't move firewood. It BUGS me." These are about EABs. When camping, it is important to buy local firewood and burn it locally. Most regulated campsites have education programs in place to prevent more movement of the EAB.
This week, volunteers across Ohio are participating in tree tagging initiatives to increase awareness in the spread of EAB. Many cities have committed to hanging metal signs that say "Don't Move Firewood", reminding people that they can help to prevent the spread.
Ohio State University, Purdue University and Michigan State University have collaborated to produce Emerald Ash Borer University. Educational webinars can be viewed from their website.
For Ohio, this is the contact information regarding the moving of firewood. EAB Hotline: 888-OHIO-EAB, Plant Pest Control Section: 614-728-6400, Plant Industry Division: 614-728-6270, Ohio Department of Agriculture: 614-728-6200.
Helpful resources:
Subscribe by clicking the link above for more news, tips and info from this Columbus Green Living Examiner.

subset: commoncrawl


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Skydiving.com now has a network skydiving location serving Townville and Crawford County in Pennsylvania. Call Skydiving.com at 1-800-617-7948 for details, free information and specials on skydiving in Townville, PA today!
Popular Tags for Skydiving Townville:
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Sign up for our newsletter and receive updatesand specials on skydiving across America!


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Mindy King is a second generation chair caner, mentored by her father, Rev. Ben Edwards who has been practicing the art for over 46 years. She holds a BFA degree in Woodworking and Furniture Design from the School for American Crafts at Rochester Institute of Technology and has been working with wood since 1972. Her love of chair restoration began in high school when she repaired chairs and other fine furniture for an antique refinisher in Dublin, Ohio.
Mindy's Skills Include:
|The SeatWeavers' Guild inc.
|Weaving Information
|Hand Caning all patterns of seats
Current Restoration (Coming Soon)
In August 2013, I was voted President of The SeatWeavers' Guild for a 2 year term. One of my primary concerns is the availability of our craft's resources in the global market.
In the spring of 2007, I invited chair caners and seat weavers from across North America to build an organization dedicated to the preservation of the seat weaving arts.
18 founding members from 7 states and Canada gathered in Nelsonville, Ohio to write our mission statement and bylaws.
In 7 years we have grown to just about a hundred members and we meet each summer to share techniques, patterns and wisdom. We also hold events open to the public in an effort to inspire new weavers.
Please visit the official guild website to learn about us and join us at the next gathering.
2007 Founders Gathering
Herringbone and Fingerlake Fan Weave Pictures
Pictures of Corn Shucked Seat Weaving Class, Blacksburg Va. 7/17-18/2007
Mindy's Miniature Woven Chairs Pictures
Pre-woven Cane Spline Removal: Steam Method Pictures and Descriptions
Pricing Guide General Price Estimates Available at: (740) 662-2001 But for specific pricing, I will need to evaluate your chair at my workshop.
Turn Around Time:
There are no rush jobs. I am excellent at what I do and excellence takes time. I am generally booked months in advance and even common weaves may take several weeks to complete. If you have a chair you want me to reweave, your name is placed on a work list and when I get to your name, I contact you. Even after I have your chair, it still could take as long as 2 months if I discover hidden damage or other issues and need to repair the broken components before I can start the weaving process. Unique chairs, woven with exotic materials provide a special challenge and may need to be researched in order to identify and locate replacement material. In some cases, legal restrictions on the import of certain types of weaving materials can cause delays. If it proves impossible to restore your chair to its original design, I can work with you to restyle your chair with materials that are available.
To summarize, I can not give you a firm date. This is high craftsmanship and for that I must invest the time to do it right.
Current Restoration (Coming Soon)
Contact Mindy King
Email: email@example.com
Home Phone 740-662-2001
Location: 19530 Lafayette St. Guysville, OH 45735
|Pressed Cane
Paper Twist Rush
|Hand Woven Herringbone Pattern
More Examples and Styles of Chairs I have Woven
Current Restoration (Coming Soon)
Mindy's other forms of artistic expression (Insect Jewelry)
Pricing Guide Email: email@example.com
Website copyright © 2006 Mindy King


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Founded in 1994 and headquartered in Fremont, CA, Vantec is a leading manufacturer and brand of computer accessories that provides a complete line of Storage, Thermal, and Mobile solutions. Vantec is devoted to every computer user from mainstream to enthusiast. Their goal is to provide a complete and affordable line of products for all computing needs. External hard drive enclosures are a dime-a-dozen. They come in all shapes, sizes, capacities, and colors with interface connections ranging from USB 2.0 and the new USB 3.0 to eSATA. However, very few hard drive enclosures let you untether from the enclosure itself and take your information to the cloud. Vantec's latest edition to their NexStar external hard drive enclosure allows you to do just that by giving you the ability to access your data over Wi-Fi. You can access your data with any Apple iOS device or Android device with the download of a simple, free app, and with smart TVs as well as Wi-Fi tethering and gaming consoles. With such a large selection of compatible devices, the Vantec NexStar Wi-Fi hard drive dock has wide application potential. So, without further ado, let's take a closer look at the NexStar Wi-Fi hard drive dock and see if this is the Wi-Fi enabled hard drive dock for you.
Read our reviews of the best tablets on DreamWare Computers and compare tablets characteristics here.


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Keelan Johnson of the Philadelphia Eagles has run into some trouble with the police. Johnson was charged with shoving a cop who was investigating a bar brawl in Arizona reported Fox News on July 21, 2014. Authorities in Arizona say Johnson pushed a police officer who was investigating a fight in a bar.
Arizona officials have said Johnson, who is a first-year safety with the Eagles, was arrested early on Saturday after a confrontation with police officers outside a bar in the Phoenix suburb of Tempe. This is where Arizona State University is located. Johnson played in 49 games for Arizona State University.
In a statement from the police it is alleged the police officer was pushed violently by Johnson which caused him to strike his head against a tree. According to the police Johnson appeared drunk and refused to take orders from the police. Johnson has been charged with aggravated assault of a police officer, resisting arrest and disorderly conduct.
Arizona police said Johnson was standing in front of a bar at 2 a.m. after someone he knew was involved in a fight reports NBC Sports. When the police moved in to detain Johnson's acquaintance Johnson shouted at the cops. The police say when they told Johnson to step back and than a cop tried to move him back Johnson shoved the officer and a scuffle resulted. Johnson was apparently intoxicated. Hopefully Johnson will be able to work out this legal problem of shoving a cop who appears to have shoved him first and get back to playing ball soon.


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Academic Senate Meeting Minutes
Thursday, February 22, 2007
12:45 -2:00 pm
Student Service Building,
Conference Rooms A & B
Senators Present
: Yolanda Bellisimo, Barbara Bonander, Hank Fearnley, Theo Fung, Ron Gaiz, Deborah Graham, Erika Harkins, Patrick Kelly, Arthur Lutz, Radica Portello, David Rollison, Ingrid Schreck, John Sutherland, Blaze Woodlief
Senators Absent: Sheri Rollison
Guests: Hoa-Long Tam, ASCOM President; V-Anne Chernock, Director of Meodernization; Sara McKinnon, Peggy Dodge
Approval of Agenda & Minutes
Motion made to approve the agenda
Motion adopted
Motion made to approve the minutes
Motion adopted
Officers' Reports
The President reported the following:
written report
was submitted
According to a note sent from the VP of the State Senate, Sara McKinnon has been selected to serve on a state AS committee to study the non-credit program. The President asked that if there are transportation costs associated with her service, the AS give consent to pay for the expenses.
The ARCC report next year will come to the Senate before it is sent out. The AS will have more time next semester for feedback on what the AS would like to see in the report.
A draft of a survey for Withdrawing was submitted to the Senate. Senators were asked to submit any additions to the President. Senators suggested that the document should be passed on to the UPM.
The Vice President reported the following:
The VP submitted the document titled Make-Up Testing for DE and Face-to-Face Courses and asked that Senators review the document and forward suggestions and questions to Susan Andrien.
The Administration reported to VP Kelly that members of the Bolinas Marie Lab Task force have been contacted except for the two faculty members on the task force--Patrick Kelly and Joe Mueller.
Senator Sutherland requested that the AS President write a letter to instruct the Administration to observe collegial consultation and to include faculty members in the process, including budgeting plans, beginning with the meeting this coming week.
Senators reached consensus on this issue.
The Treasurer reported the following:
A written report was submitted.
Standing Reports
Curriculum Committee
A written report was submitted.
Academic Standards Committee
written report
was submitted.
Community Education
No report
Technology Committee
The global Rollover Plan has been finalized and will be moved forward through governance.
Senator Sutherland requested information about the Banner implementation.
According to the Administration, Doug Berman is in charge of the implementation reports on Banner and has placed information about Banner implementation and the project timeline on the college web site. Doug Berman attended a Technology Committee meeting last December; he gave a progress report and presented project timeline to the committee.
Modernization Committee
No report
Budget Committee
No report
Action Items
Ratification of Timeline
Senator Woodlief moved to ratify the timeline.
Motion adopted
Payment for Hourly Senate Clerk
The hourly pay is approximately $24.00 per hour for a clerk.
Senator Bonander motioned to pay the clerk for 8 hours of work.
Motion adopted unanimously
Discussion Items
Disciplines Merger
President consulted with President White and VP Martinez and they agreed that the merger would be postponed nil a program review could be done and completed by the end of August.
The Chairs who are Chairs now will remain in place until the program review is completed in August. Then a decision will be made about Chairs and about the discipline merger.
A call will go out from UDWC who will apply as a facilitator for program review units. Once the facilitator is chosen they will meet with the pilot group, with Patty O'Keefe and with the data collections group to plan the program review process.
Administrator's Evaluations
Senators reviewed drafts for administrative evaluations and suggested format and question changes. Senators were asked to review the drafts further and make changes to bring back to the committee
A committee was formed to distribute, collect, and report evaluations. Senators Portello, Kelly and Harkins agreed to serve on the committee.
Guest Speaker: Patty O'Keefe, Director of SLOs for CoM, gave a presentation to the Senate regarding SLOs.
Campus wide SLOs incorporate all areas of campus, starting with the mission statement and the goals established from the mission statement. It serves as a snapshot of who we (at COM) in all elements. The process should be faculty driven. The theme for this year's campus-wide SLO is "Community Building."
WASC requires that COM complete a campus-wide level SLOs, program level SLOs and course level SLOs.
All three levels should be occurring simultaneously.
COM is currently in line with other community colleges regarding SLOs. We are neither ahead of other colleges or far behind; we are in the mean of the group.
So far both non-academic and academic units were asked to write an SLO on Community Building. The next step is to measure if these SLOs have been achieved.
One goal is to build and launch a website to showcase what happens at COM in terms of SLOs.
Currently the course outlines of record state SLOs, but these must be continuously measured. The process of establishing SLOs requires dialogue between instructors, such as discussing what is working and what is not. The process is designed to promote discussion, not division.
The process also requires the establishment of evidence from departments showing they have achieved their outcomes.
Examples of evidence may be focus groups where students or faculty discuss each SLO and give feedback, essay norming, small samplings, conversations among colleagues, quantitative and qualitative data from students: "I have learned . . ."; "I am able to . . . " "One thing I learned from the course is . . ."
Faculty has a MOU agreement with the Administration regarding the evidence collected from SLOs The evidence belongs to the faculty and to the departments; it is not public information.
All Faculty Meeting
The Union has asked for the AS and Union to meet collaboratively; the meeting would be sponsored by the UPM; this meeting does not fall under the Brown Act since it is sponsored by the Union which means it could be a closed meeting. This meeting will cover program review and possibly other issues. he agenda will be presented to the AS for input.
Requests to Address the Senate on Non-Agenda Items
No requests
Meeting adjourned at 2:03
Minutes submitted by Schreck


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How to Really Ruin Your Financial Life and Portfolio by Ben Stein
Most people of my generation know Ben Stein as the monotone voiced teacher in Ferris Bueller's Day Off and then host for Win Ben Stein's Money with Jimmy Kimmel (he won five Daytime Emmy awards!), but his first success was as a speechwriter for President Nixon and Ford. He's since done a lot of speaking, on economic and social issues, and was most recently in the news for saying taxes were too low while on Fox & Friends (Stein is a Republican).
He recently came out with a book titled How to Really Ruin Your Financial Life and Portfolio by Ben Stein in which he injects a little humor and straight talk to many topics in personal finance and investing. The book is extremely easy to read but be careful, they're all written tongue in cheek and you should do the opposite of all of them.
(click here to continue reading…)


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Definitions (2)
1.General: Relatively stable, consistent, and distinctive set of mental and emotional characteristics a person exhibits when alone, or when interacting with people and his or her external environment.
Use personality in a sentence
The woman, who is normally quiet and reserved, has a completely different personality when she is performing her comedy routine in front of an audience.
He had a very mild personality, so everybody was surprised when he stood up during the meeting and yelled at the employee.
Though the two best friends were very different, Sarah's outgoing personality helped Mona to overcome her shyness at the karaoke bar.


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Unseasonably cool weather has forced a change in times for the fourth annual PRO Winter Warm-up, on track Friday and Saturday, January 17th and 18th. Hosted by Palm Beach International Raceway in Florida and the Professional Racers Owners Organization, Inc. (PRO), the event features some of the top names and teams in the NHRA Mello Yello Drag Racing Series' two nitro series – Top Fuel and Funny Car – as a prelude to the 2014 season, which kicks off Thursday through Sunday, February 6th through 9th with the NHRA Winternationals at Auto Club Raceway in Pomona, California.
"This was a tough decision but it was one we felt we needed to make to insure we have the safest possible conditions for our drivers, crews and fans," said Bob Tasca III, a member of the PRO Board. "As the sun goes down the temperatures drop rapidly and it makes it extremely hard for these 10,000 horsepower Top Fuel Dragsters and Funny Cars when it comes to traction and acceleration."
Gates will now open each day at 1 p.m. ET, with racing at 3 and 5 p.m. ET.
In addition to Tasca III, drivers expected at the PRO Winter Warm-up include:
· 2013 Funny Car champ John Force and the rest of John Force Racing, daughters Courtney and Brittany Force, and Robert Hight
· Al-Anabi Racing drivers Shawn Langdon (2013 Top Fuel champ) and Khalid alBalooshi
· Torrence Racing's Steve and Billy Torrence
· Don Schumacher Racing drivers Tommy Johnson Jr., Tony Schumacher, Antron Brown, Jack Beckman, Matt Hagan, Ron Capps and Spencer Massey
· Kalitta Motorsports drivers Doug Kalitta, David Grubnic, Del Worsham and Alexis DeJoria
· Chad Head
· Sidnei Frigo
· Leah Pritchett
· Cruz Pedregon
· Bob Vandergriff Jr.
Two-day spectator passes for the event are $50 for adults, $25 for children ages 6 to 12 and free for children 5 and under; daily tickets are also available, and parking is free. Get more information on the PRO Winter Warm-up at racepbir.com.
Check out Paula's Examiner columns on motorsports:
Follow Paula on:
· Facebook – Paula Thompson Freelance and Examiner.com Motorsports
· Twitter - @paulat14
· Website – paulathompsonfreelance.com
· Flickr – Paula Thompson Freelance
Contact Paula at email@example.com


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Request Assistance
Request Review
Benchmarking Engaged Institutions
Frequently Asked Questions
What is the scholarship of engagement?
The National Review Board considers the Scholarship of Engagement as a term that captures scholarship in the areas of teaching, research, and/or service. It engages faculty in academically relevant work that simultaneously meets campus mission and goals as well as community needs. In essence, it is a scholarly agenda that integrates community issues. In this definition community is broadly defined to include audiences external to the campus that are part of a collaborative process to contribute to the public good.
How do I submit my information for review?
For those institutions requesting review of their faculty's scholarship of engagement, the process of submission requires a preview letter to inform the clearinghouses' personnel of the intent to submit materials. Institutions are encouraged to do so one month in advance of the actual submission.
Where can I learn more about developing a portfolio?
The framework and guidelines for the content and process of portfolio development developed out of a project co-directed by Lynton and Driscoll. The National Project for the Documentation and Peer Review of Professional Service and Outreach was developed for the purpose of demonstrating that the scholarship of engagement could be (1) documented in a manner that relays its significance, attention to context, scholarship, and impact; (2) subjected to rigorous peer review; and, (3) assessed according to established criteria for quality. Sixteen faculty from four different universities captured their outreach scholarship through the creation of portfolios. (See Making Outreach Visible, 1999)
Who are the directors of the scholarship of engagement?
Amy Driscoll
Lorilee Sandmann
What is involved in the review process?
After submitting a preview letter requesting review of their faculty's scholarship of engagement reviewers will be assigned based on availability and background to assure the timely and informed review of faculty materials. Upon receipt of the faculty member's outreach portfolio and support materials, reviewers will have six weeks to critically review and provide written feedback on the content of the materials and make recommendations to the university review committees. Faculty whose portfolios are submitted to the National Review Board for the Scholarship of Engagement will receive written feedback on the content of the materials as well as on the documentation. Guidelines for preview letters and portfolio development are available from the Clearinghouses.
All contents copyright ©
Clearinghouse & National Review Board
for The Scholarship of Engagement.
All rights reserved.


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Total has hired Houston-based Wild Well Control to stop a natural gas leak at Total's Elgin platform in the North Sea.
Total spokesman Frederic Texier said Wild Well Control will conduct an operation called a top kill in an effort to plug a natural gas well 150 miles from Aberdeen, Scotland, that is leaking 7 million cubic feet a day of highly explosive natural gas.
The well is in 1,700 feet of water, but the leak is from equipment on the surface.
The top kill involves pumping a mudlike substance into the well to push the gas back toward the reservoir, then capping the well.
Wild Well Control developed a subsea well containment system that includes flying equipment and personnel to oil spills after BP's well blew out in the Gulf in 2010. Wild Well Control participated in the effort to control that well, including firefighting, oil dispersal and well containment.


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Matthew Brent Blundin
Position: QB
Height: 6-3 Weight: 233 lbs.
Born: March 7, 1969 in Darby, PA
High School: Ridley
College: Virginia (school history) (Blundin college stats)
Drafted by the Kansas City Chiefs in the 2nd round (40th overall) of the 1992 NFL Draft.
Weighted Career AV (100-95-...): 0 (15060th overall since 1950)
Other SR Links: College Football at Sports-Reference.com


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to receive
DEP's Barnegat Bay
Action Updates
DEP, Montclair State University to Conduct Study of Clinging Jellyfish in Monmouth and Ocean County Rivers and Bays (16/P62)
Christie Administration Proposes Rule to Close All Harvesting of Diamondback Terrapins(16/P42)
Barnegat Bay Bulkhead Blitz Pilot Program Resumes This Month in Ocean County (16/P34)
Long Beach Island Beach and Dune Construction Resumes (16/P33)
Comprehensive Plan of Action #9 - Research - Final Reports Released
Barnegat Bay
On December 9, 2010, Governor Chris Christie announced a comprehensive action plan to address the ecological health of the 660-square-mile Barnegat Bay watershed. The Administration has been aggressively implementing that plan including progress in scientific research, water quality monitoring and analysis, and implementation of stewardship projects, to storm water management efforts and purchasing of important lands for open space protection. Super Storm Sandy, however, further challenged this already impacted estuary. Barnegat Bay was one of the hardest hit areas in the state. Every municipality in the watershed was affected by the storm. Despite this, DEP and its partners continued to fulfill and carry out the objectives of the Governor's Action Plan. Accomplishments to date include:
Department: NJDEP Home | About DEP | Index by Topic | Programs/Units | DEP Online
Statewide: NJ Home | Services A to Z | Departments/Agencies | FAQs
Copyright © State of New Jersey, 1996-2016
Last Updated:
June 24, 2016


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Strengthening the Recognition of Indigenous Land Rights in Honduras
With the help of financing from the South-South Facility, the Miskito people in Honduras were able learn how to get the title to their land, ensuring its preservation for years to come. To learn more, please read also the New York Times "Honduras Grants Land to Indigenous Group, in Bid to Help It Protect Forest" (Sept 12, 2013). The related Results Story on the exchange will be coming soon.
Created in 2008, the South-South Experience Exchange Facility ("South-South Facility) is located in the Knowledge Exchange Practice of the World Bank Institute. The only one of its kind in the World Bank, the South-South Facility provides just-in-time funding for developing countries to share their knowledge and expertise with one another. It contributes to the World Bank's knowledge sharing agenda by drawing directly upon the accumulated expertise of its client countries.
Countries work through World Bank country offices to request grants, the World Bank then administers the grants to facilitate their rapid implementation. The South-South Facility's Oversight Committee, which is composed of World Bank staff, is chaired by Mr. Sanjay Pradhan, Vice President of the World Bank Institute. Its global partners include China, Colombia, Denmark, India, Mexico, the Netherlands, Russia, Spain, and the United Kingdom.
Since it's inception just four years ago, the South-South Facility has accomplished so much. As of end May 2012, it has:
- Provided over $10 million in support of South-South Exchanges.
- Enabled 80 countries to receive knowledge from nearly 80 countries.
- Measured, documented and disseminated over 50 knowledge sharing approaches and results based on the Capacity Development Results Framework.
For more information on the South-South Facility, please visit its home page.


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Breast Augmentation (Saline Implants) Before and After Pictures by David B. Reath, M.D.
Before and After Breast Augmentation (Saline): She is 5'6" and weighs 134 pounds. Here is a 23-year-old woman who came to our office for a breast augmentation. After working with sizers, she chose 350cc saline implants which Dr. Reath placed underneath her chest muscles. She is pictured here before and six months after her surgery
Patient DetailsSex: Female
Age: 23 years old
Height: 5' 6"
Weight: 134 lbs
Skin Tone: Fair
Procedure performed on: Breasts
Before and After Pictures
Click on an Image to View Full Size
Performed by David B. Reath, M.D., Knoxville, Tennessee
Contact a Doctor
Looking for doctors who perform Breast Augmentation (Saline Implants)? Fill out the form below to find one in your area now.
Featured Doctor
The following doctors perform Breast Augmentation (Saline Implants) in your area. Click on their name to see before and after galleries and contact information.
Jan Victor Karlin, M.D.Orlando, FL 32819888-635-6187
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Click on a thumbnail to view gallery.Click here to view all Before & After gallery cases related to Breast Augmentation (Saline Implants)


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20 years of experience
Accepting new patients
Video profile
1140 W La Veta Ave
Orange, CA 92868 Phone number & directions
Patient Reviews
Patient Reviews ? Write a Review
Overall Rating:
Total Ratings
Total Reviews
Dr Villa is a very kind person , he takes time and explain every thing
After 6 weeks of scheduling a physical with Dr. Villa, I waited over an hour to be seen by a nurse. My blood pressure was taken with a failing battery operated wrist meter and incorrectly measured. My 3:30pm appointment for a physical was incorrectly scheduled and the nurse stated Dr. Villa would see me after 5:00pm when the Dr. was finished with his patients. After waiting another 30 minutes, the Dr. never showed and I walked out. Dr. Villa nor a representative from his office never called me to apologize or acknowledge their mistake. I am sending him a bill for my lost wages as a result. Take caution as I believe this was not an isolated incident. His office staff was disrespectful and short. Never would I recommend someone to his practice. Worst part is that St. Joseph's Hospital staff recommended me to him while I was recently in for a medical proceedure. They were shocked when I informed them of my experience. Lastly, Dr. Villa's parking validation was only good for one hour. After waiting for over this time, I was requested to pay for the additional parking fee's.....All my other physicians within his tower validate parking for the entire visit.....go figure...
Dr. Villa understands my needs and Keeps me motivated towards a healthy life style.
Dr. Villa has been my primary doctor for over 15 years, he is very knowledgeable and informative. He always takes the time to listen and is great with follow-up.
My husband wa very sick, went to hospital ang they just gave him something for the pain on his chest, a fiend of mine recomended Dr Villa, and we discovered the best doctor ever, he not only knew what he had, we was so caring, and explained all he had, which was a bronquitis, since then he is a main doctor for our family and many friends.
parking is always hard since so many patients there. Make sure you have your parking ticket validated. I think you only get 1 or 2 hours free then you have to pay and that is NOT good. So lets say you need blood tests you can go to unilab on the 5th floor but that will ccost you on the way out since they charge you to park that is awful.... on the upside the doctor is very good and very caring. he is in high demand and regular appoints are a week or a couple of weeks ahead, the doctor is awesome the staff in the front isnt so friendly though at times they seemed bossy. you feel like cattle being processed. I wouldnd change the doctor though. He is great and cares about you a lot. over the doctor gets 5 starts the waiting times are great sometimes and the staff doesnt seem that friendly at times so they get 2 starts. i do have to give it up for the docs secretary because she always manages to squueze me in when i really sick and the doctor alwats seems me asap when ill.ok so if parking isnt an issue for you and you just want a great doctor go for it.


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Welcome to the WMTEL.net Internet Services, your source for Internet service. At WMTEL our mission is to provide the best local, Internet and wireless service available with the small-town friendly attitude that will always have time to listen to the customer.
You must have Java 1.1 or higher to view this site correctly. Get a free download here.
Statement of Acceptable Use
©Copyright 2010 WMTel Internet Services. All rights reserved. Web Site Design by OHP


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Thomas Frake. London based DJ, Music & TV Producer. Thomas is a champion of all things house music, and has been a club and radio DJ since 2001, showcasing his love of eclectic dance music whilst also being a professional media and broadcast TV producer. Thomas has played in some of the UK's biggest clubs including being a resident for one of Ministry Of Sounds' resident promoters under one of his many aliases, playing alongside headliners including, Mark Knight, Avicii, Moguai, Wippenberg, Dave Spoon, Michael Woods, Basement Jaxx, D-Formation, Wally Lopez and many more.
Thomas has a unique, diverse and eclectic taste in house music, with a rooted passion for Tech, Deep, Techno & Progressive House, as well as a distinct appreciation for other dance genres including Trance, Liquid Drum & Bass, Breakbeat, Chill & Acoustic, Garage and Funky House. This blended mixture of the wider dance genre is evident in all aspects of his work, including as a DJ, radio host and as a producer.
Thomas Frake – Es Canar by Public Records
Thomas began to produce in 2009, both alone and under some alias duo-ships including 'Dirty English'. Thomas has grown as a producer since starting out, and continues to push boundaries and sounds drawing unique inspiration from his broad appreciation of dance music culture, which in 2011, has seen his work become recognised and helped place him among some the worlds 'next generation' of leading music industry talent.


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The University of Southern Maine and Cornerstones of Science announce the first in a series of Science Cafés to be held at Portland Public Library on the last Thursday of each month from 5:30-6:30 pm throughout the fall. The fall 2012 Science Cafés in the Atrium will center around the 50th anniversary of Rachel Carson's book Silent Spring, to explore how far we have come and what challenges remain, since its publication on September 27, 1962. Researchers from USM's College of Science, Technology, & Health will lead the discussions based on the research underway that is seeking to better understand human-environment relationships in the fields of biology, chemistry and ecology.
Along with student facilitators from USM, the discussions will be led by:
- Dave Champlin, Biology (September 27)
- Travis Wagner, Environmental Science (October 25) and,
- Lucille Benedict, Chemistry (November 29)
The first discussion will be led by Dave Champlin on Thursday, September 27th:
Topic: We're all on Steroids: the role of hormones in animal (and human) growth and behavior.
Description: From the smallest to the largest living creature, the role of steroids - a type of hormone found in all of us - helps to regulate growth, reproduction and behavior. Dave Champlin will discuss his research on insects, and how their life cycles can help us understand the growth of cancer in human beings.
Upcoming discussion topics include:
Travis Wagner on October 25, Who should be accountable for waste & pollution? The evolution of thought since Silent Spring, and,
Lucille Benedict on November 29 - Street Dust's dirty little secrets.
These local scientists will share the real stories behind their research in Maine and why it's important to us today, and in the future. The Science Café format is an informal approach to discussing and understanding scientific research and its relevance to people in their everyday lives.
The events will be held in Portland Public Library's open, glass-walled atrium that faces Monument Square in Portland and will offer light refreshments in an informal, casual atmosphere. Students, young professionals and anyone interested in getting the inside look at what scientists are doing – and why – are invited to attend. The events are free and open to the public.
For more information, please contact Jennifer Dean, USM College of Science, Technology, and Health, at 207-780-4149 or email@example.com.


text:
Check out twenty one pilots on their first cover of Kerrang! magazine - click HERE to get a preview of this issue now!
|November 03, 2015
|November 03, 2015
Catch Panic! At The Disco performing 'Victorious' at this year's Macy's Thanksgiving Day Parade on Thursday, November 26th between 9am and noon on NBC!
|November 02, 2015
Keep up with The Front Bottoms in their week 2 recap of Back On Tour in the video above!
|November 02, 2015
New York - Tickets to twenty one pilots' second show at Madison Square Garden are now on sale HERE!
|November 01, 2015
Tonight's featured track is 'Stressed Out' from twenty one pilots! The band announced their EMØTIØNALRØADSHØW tour this week! Get dates and tickets at twentyonepilots.com/tour
|November 01, 2015
Post a photo of you and someone who means a lot to you HERE. Chef'Special will be choosing their favorites and putting them into video snippets for you to share.
The band is also giving away a free download of their track 'Peculiar' to the first 500 people that submit photos!
|October 29, 2015
Go through the first week of Back On Tour with The Front Bottoms in their week 1 recap in the video above.
Check the band's Facebook every Friday for their weekly recaps!
|October 27, 2015
Watch twenty one pilots perform 'Tear In My Heart' live in Milan for the 2015 MTV European Music Awards HERE!
|October 26, 2015
Take a closer look behind the scenes of Panic! At The Disco's new music video for 'Emperor's New Clothes' in the photos HERE!
Photos by Zack Hall
|October 26, 2015
twenty one pilots will embark on their largest tour yet next summer! See below for dates for the Emøtional Røadshøw - tickets go on sale Friday at twentyonepilots.com/tour!
05.31 Cincinnati, OH @ US Bank Arena
06.01 Pittsburgh, PA @ Stage AE
06.03 Clarkson, MI @ DTE Energy Music Theatre
06.04 Grand Rapids, MI @ Van Andel Arena
06.05 Rosemont, IL @ Allstate Arena
06.07 Toronto, ON @ Molson Canadian Amphitheatre
06.08 Cleveland, OH @ Wolstein Center at Cleveland State University
06.10 Columbia, MD @ Merriweather Post Pavilion
06.12 Portsmouth, VA @ Portsmouth Pavilion
06.14 Boston, MA @ Agganis Arena
06.17 Uncasville, CT @ Mohegan Sun Arena
06.19 Hershey, PA @ Hersheypark Stadium
06.21 Buffalo, NY @ Canalside
06.28 Charlotte, NC @ The Uptown Amphitheatre at the Music Factory


text: April 17, 2015, see rockstar Bret Michaels live in concert! As the lead vocalist in the metal band Poison, Michaels is best known for hits such as "Every Rose Has Its Thorn," "All I Ever Needed," "Go that Far." Poison has sold over 45 million records worldwide and sold 15 million records in the United States alone. Charting ten singles to the Top 40 of the Billboard Hot 100, including six Top 10 Singles. Michaels has starred in his own television reality show Rock of Love with Bret Michaels and its sequel Rock My World, and won season 3 of NBC's Celebrity Apprentice! For Tickets, call Garry and get a discount! Garry Owen 732-247-7200,ext.534 firstname.lastname@example.com


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This soup is really delicious if you are able to use leftover turkey stock or gravy to make it, but don't worry if that has all been used up - a chicken or vegetable stock cube will do just as well. After all the rich festive food, a nourishing bowl of warm soup served with crusty bread makes a nice change. This soup is so easy to make it can be prepared and cooked within half an hour.
To serve 4 people you will need:
One medium onion, rough chopped
1 ¾ pints (1litre) turkey stock
1lb (450g) frozen or left over peas
10oz (250g) leftover ham or gammon
Oil to fry the onion and croutons
Salt and freshly ground black peppercorns to season (go easy on the salt, or ignore it altogether as the gammon may have a high salt content)
Two slices of bread for croutons.
The croutons are made by cutting the bread into small squares which are then gently fried until brown in a little oil, and drained on kitchen paper once cooked. They can be added to each bowl of soup or placed in a dish so that everyone can help themselves.
Rough chop onions and cook until soft in a little oil.
Add the stock and the peas and bring to the boil.
Add half the gammon / ham to the soup and shred the rest.
Allow soup to cool down so that it can be safely put through the liquidizer - zap to a smooth pulp, add the shredded gammon / ham and cook to full heat again, taste and season.
Serve with croutons.
Coq au vin is essentially chicken pieces flavoured with herbs and braised in wine. Most chefs select a white wine for this dish, but it is equally good if cooked in red wine, in fact at this time of the year when robust, gutsy dishes fit the bill, red wine makes for the perfect flavour. You will notice that for this dish I used small red onions too, just to give it a rustic look. If you cook this the day before it is needed its flavour will be further enhanced.
This is such an easy dish to cook you may wonder how it can be so flavoursome when so little effort is required to prepare it.
To serve 4 people you will need:
Knob of butter as big as a walnut
One generous dash of vegetable oil
One chicken weighing approx 1.5 kg - cut into portions
4 small rashers streaky bacon - diced
8 small shallots / pickling onions or small red onions
2 large carrots cut into batons
250 button mushrooms - left whole
Dessert spoon plain flour
2 large cloves garlic - chopped fine
Bunch of fresh herbs to include parsley, thyme and marjoram
Salt and freshly ground black pepper corns to season.
Turn the oven to 180°C or gas mark 4
Using a large heavy bottomed pan warm the butter and oil together and when this mix is hot, add the chicken pieces, having first dusted them with seasoned flour.
Cook chicken pieces until they begin to brown and add the streaky bacon pieces to the pan and cook them too.
Spoon chicken and bacon pieces into a casserole dish and cook the onions / shallots, carrots and mushrooms in the same oil until they brown, adding a little more oil if needed.
Add the chopped herbs and garlic to the pot, then the chicken stock and wine. Stir well, season and place in the oven for at least 45 minutes. Remove from the oven when the chicken is cooked and allow to settle for ten minutes.
Now is the time of the year when Navel oranges appear in the shops, these are those wonderful juicy oranges that so many of us will remember being a festive treat.
Making a fresh jelly from them is a delightful way of adding their rich sweet flavour to the Christmas table.
You will need:
6 navel oranges
115g caster sugar
35 g gelatine powder (1 packet)
2 tspns of Cointreau (optional but nice)
1 extra orange peeled and sliced fine for garnish.
Dissolve the gelatine in 60 mls cold water
Squeeze the oranges and mix the juice with the sugar
Place juice and sugar into a pan and heat until the sugar has dissolved.
Add 340 mls water, also the gelatine mix and stir in the Cointreau if using
Strain into containers of your choice, decorating with thin slices of orange.
Serve chilled.
Why not cook up your Christmas gifts this year? A gift you have cooked yourself with the best ingredients possible is better than anything that can be purchased in the shops.
I use a tried and tested Christmas cake recipe which I have baked for decades, adding a little more brandy than the recipe suggests just for good measure - my friends love it. Rather than give them a large round cake, I cook them in 1lb loaf tins, which seems just the right size. (This recipe makes two).
Its not too late to get the mixing bowl out and make a few too, and if you have a drop of brandy over when the cakes are finished you can always drink it yourself, raising your glass to the approaching festive season and the friends you will be sharing it with.
You will need:
9oz (225g) plain flour
¼ tspn salt
1 tspn ground mixed spice
8oz (200g) soft butter
8oz (200g) soft dark brown sugar
2 tbspns black treacle
½ tspn vanilla essence
2oz (50g) ground almonds
4 free range eggs - lightly beaten
4oz (100g) chopped mixed peel
2lb (800g) mixed dried fruit
6oz glace cherries, halved
2 1lb loaf tins and paper cake liner
To garnish an assortment of nuts and glacé cherries
2 tblspns redcurrant jelly to glaze when cooked.
Set the oven to 150°C / 300°F or gas mark 2 and line the two tins with paper liners.
Cream the butter, sugar, treacle and vanilla essence together until light and fluffy.
Add the eggs and beat well.
Sift in the flour, ground mixed spice, salt and ground almonds and stir well, then add the dried fruit and all other ingredients except the brandy.
Divide the mixture between the two loaf tins, smooth over the top, then decorate as illustrated using assorted nuts and glacé cherries.
Bake for approximately 2¾ to 3 hours until an inserted skewer comes out clean when dipped into the middle.
Leave to settle for a while, then dribble brandy over the cake: a couple of tablespoons will do but a few more wont do any harm.
When cool melt the redcurrant jelly with a little water and brush over the topping until it shines.
Wrap in greaseproof paper, then festive paper, tie with a ribbon and distribute among your friends just before Christmas.
The classic Scottish shortbread usually calls for the addition of rice flour but my friend, Oxford cake maker extraordinaire Geraldene Holt, ignores the rice flour and gives half a dozen extra flavour suggestions instead in her latest book, Cakes (Prospect Press, £18.00).
The result is a delicious assortment of biscuits that can adorn the New Year table. Taking her idea one stage further, I tried adding craisins, to the mix. They are dried cranberries, which give the biscuits a festive feel.
To make about 20 biscuits you will need:
4oz (120g) butter
2oz (60g) caster sugar
6oz (175g) plain flour
1 tsp caster sugar for dusting when cooked
A small handful of craisins.
In a warmed mixing bowl, beat the butter until soft, add the sugar and cream together.
Gradually add the sifted flour and Craisins and continue beating until the mixture binds together in a lump.
On a floured board, roll out the dough until 5mm (1/4 inch thick)
Use a 6mm (2 ½ inch) fluted pastry cutter to cut rounds of dough.
Place on a buttered baking sheet and prick each biscuit a couple of times with a fork.
Bake in a preheated oven (160°C/325°F or gas mark 3) until the biscuits begin changing colour at the edges. Do not overcook or the subtle buttery flavour will be lost.
Cool on the baking tin for 3 minutes then transfer to a wire rack and sprinkle with extra caster sugar.
Other Variations:
Orange shortbread biscuits - add ½ tspn finely grated zest of orange and/or 1oz (30gm) finely grated candied orange peel to the sieved flour.
Lemon shortbread biscuits - add ½ tspn grated zest of lemon or finely grated candied lemon or citron peel to sifted flour. Ginger shortbread biscuits - add 1 ½ oz finely chopped preserved ir candied ginger to sifted flour.
Cherry shortbread biscuits - add 1 ½ oz chopped dried cherries to sieved flour - glace cherries can be used, but they are rather sweet. Rosemary shortbread biscuits - add ½ tspn chopped fresh young rosemary leaves to the butter.
There are loads of stories linked with mince pies, which were originally created from a mix of chopped meats such as mutton and beef, to which a mix of suet, cloves, mace, pepper, saffron raisins, currants and prunes were added. Later chopped apples and a little brandy or wine was added too, then later still a mix of spices and more dried fruits, flavoured with brandy, were combined to the mix and stored in a jar. Hence the mincemeat we know and use today.
The pastry used by our ancestors was questionable, and certainly unlike anything we can create today. Todays cooks often use lard to make the pastry for their mince pies, which will provide a lovely crumbly texture. A mix of lard and butter works well too. But remember that if you have vegetarians among your guests, this pastry wouldnt be suitable.
I added grated orange rind to my festive pastry this year, the result is particularly tasty, especially if you squeeze a little orange juice into the mincemeat too.
For the orange pastry you will need:
6 oz (175g) plain flour
1 teaspoon of grated orange rind
1 oz lard (30g)
2oz (55g) soft butter
Pinch salt
Chilled water
Beaten egg for egg wash
Caster sugar to garnish.
Using your finger tips, rub together all the ingredients until the mix resembles breadcrumbs.
Now add enough iced water to create a firm dough. Be careful not to add too much water, for although a moist dough is easier to roll out, you will obtain a far better and more crumbly pastry by being cautious when adding water.
Once made, wrap the raw pastry in cling film and chill for at least 30 minutes. Allowing the pastry to chill before rolling out applies to all pastry recipes, as it allows the flour to relax before baking.
Roll out gently, taking care not to overwork the pastry as it will become tough.
When the mince pies are formed, bake in a moderate oven , having brushed the raw pastry with egg yolk or milk and scattered a little caster sugar over the tops.
NOTE: You can make lemon pastry instead by adding grated lemon rather than orange.
You can buy excellent bottles of mulled wine ready-made, but you can also make your own - if you want the house to be filled with a spicy festive fragrance, then making your own is the order of the day.
Besides, continually tasting it as it heats up, until you are convinced you have got the flavour right, is great fun and certainly gets you in the mood for a festive meal or party.
For a really tasty mulled wine you will need:
One bottle of robust red wine
Juice from a couple of oranges
Couple of oranges - sliced
6 whole cloves
2 cinnamon sticks
A handful sultanas
Brandy or an orange liqueur to add final flavour (The amount used depends on your taste buds).
There are two tricks to brewing up a good pot of mulled wine, the first is never allow the liquid to boil, or you will loose its alcohol content. The second is to make it several hours before it is needed so that the flavours can fuse together.
Tip wine and orange juice into the pot, with the orange slices cinnamon sticks and sultanas.
Tie the cloves in a small cloth so that they can be retrieved before you serve the mulled wine.
Simmer over a low heat until the house begins to fill with the fragrance of spice, and taste. If you are happy with the basic taste, now add a dash (or two of brandy or an orange liqueur, taste and add a little more if you feel it is needed).
Now let it stand in a corner somewhere safe for as long as possible, before gently heating it up again and serving in mugs or heat-proof glasses, having removed the cloves and cinnamon sticks.
Note: Some people add brown sugar to their mulled wine while it heats up - this is an optional extra and something that can be added in the end if you want to sweeten it up.
Filo tartlets are not only easy to make, but can be made days before you need them, and stored in an airtight tin. They can then be filled and used as either sweet or savoury canapés for a festive party. For an unusual, but festive flavour, try serving them with a small glass of Luxardos Sambuca flavoured with spiced apple, which has a powerful star anise base.
This recipe makes approximately 20 (depending on size)
For the cases you will need:
Two 12-cup mini muffin trays
2½ oz (75g) ready made filo pastry
2 dspns butter melted
For the spiced apple filling:
Aprox 6oz apple purée which was cooked with a star anise.
Sugar to flavour the apple purée
¼ pt double cream - whipped
Few pinches mixed spice
20 thin slices of an eating apple for garnish
Turn the oven to 180°C / 350°F or Gas mark 4
Unwrap the filo, remove one sheet and cover the rest with a clean cloth to prevent it drying up as you work.
Using a pastry brush dipped into the melted butter, paint the butter all over the sheet, and then place a second sheet on top of the first and butter this one too and then repeat once more.
Using a sharp knife cut the buttered filo into 2 inch squares (5 x 5 cm)
Gently fix it into the muffin tin, pressing it down, and if necessary arranging the filo so that it looks attractive.
Bake to a light golden brown which will take approx 7 minutes.
Remove from muffin tin and allow to cool.
Fill with tspn whipped cream.
Remove the star anise from the apple purée, and place a tspn of this mix on top of the cream. Garnish with a small slice of eating apple, scatter a very small pinch of mixed spice on the top and serve with a small glass of Luxardos Sambuca flavoured with spiced apple.
This is not a recipe as such, rather a list of suggestions if you have mashed potatoes and any other mashed vegetables - celeriac or swede - that need using up. Mashed vegetables can be packed in a plastic bag and frozen until needed.
Essentially these little canapés - that are best served straight from the fat fryer or frying pan - are created from seasoned mashed potatoes, mixed with a little beaten egg (but not so much that they become too soft), then rolled into small balls. Now roll them in beaten egg yolk, followed by jumbo oats.
This is rather a messy job, but well worth the effort as you will discover when they emerge from the frying pan.
The other great thing about these canapés is that they are very inexpensive to produce if you are using leftovers and can be prepared ready to fry in hot fat just before serving.
To add flavour:
Insert a small knob of cheese, chicken, ham, crispy bacon or even a hard-boiled quails egg in the centre, before rolling into a ball.
Try adding chopped herbs, a little tomato paste, curry powder and / or finely chopped garlic to the potato.
Blend the mashed vegetables together for extra flavour.
Serve with a spicy tomato dip.
Serve with a chilled glass of champagne.
This is more of a reminder than a recipe, for those who have an open fire.
Hot roast chestnuts have been linked with festive feasting for centuries, they are a delicious extra that can be eaten after the Christmas lunch, or during the evening when you fancy something to nibble but cant face anything too rich.
Unfortunately they have gone out of fashion recently because many find them to difficult to peel. Yes - I accept that they are not the easiest nuts to crack, but that delicious taste you get having finally rid them of their tough skins encapsulates Christmas past, Christmas present and Christmas future.
How do you roast them?
This is best done when the flames of the fire have died down leaving red hot embers.
Pierce each chestnut with a knife cutting a cross in the skin - if you fail to do this they will explode when exposed to heat. Place on a metal chestnut roasting spoon if you have one, if not a thick bottomed pan, and rest over the embers, turning when they begin to darken and the cut skin begins to curl.
Remove from the heat and carefully peel off the skin when cool enough to handle.
Roasting chestnuts in the oven
Prepare by cutting a cross in each chestnut, place in roasting pan and cook at 200°C / 400°For gas mark 6 for about 25 minutes or until the skin begins to curl and the flesh is tender.
(Serves 4 if served in a soup bowl and at least a dozen if served in a shot glass).
I wish I could claim this recipe is mine, but its not. It was one of several festive dishes that celebrity cook Rachel Green demonstrated during a cookery day school I attended at Denman College, Marcham.
It was so delicious I asked her if I could share it with the residents of Eynsham.
By serving it in little shot glasses, Rachel showed how it could make a perfect edition to the canapés served at a festive party.
You will need:
4 heads of garlic
2 tsp olive oil
50g butter
2 onions - peeled and roughly chopped
1 kg frozen peas
1 ltr vegetable stock
55g crème fraîche
1 tsp chives - chopped fine
Sea salt and freshly ground black peppercorns to season.
Preheat the oven to 180°C / 350°F or Gas Mark 4.
Cut the heads of garlic in half horizontally and drizzle with the olive oil.
Wrap the garlic heads in foil, place on a baking sheet and roast for 40 minutes, until completely soft.
While the garlic is cooking melt the butter in a large saucepan and add the onions. Cover and cook over a gentle heat until the onion is soft and translucent.
Add the frozen peas and stir so that the peas are coated in the butter and onion mixture.
Pour in the stock and bring to the boil, then turn down the heat and simmer for five minutes.
Remove the garlic from the oven and when cool enough to handle, squeeze the flesh from the roasted garlic cloves into the pan.
Purée with a hand blender and season to taste.
Serve in warmed shot glasses and garnished with a spoonful crème fraîche and a few chopped chives.
This is one of those dishes that can be served hot or cold. It requires just a bit of effort and a really sharp little knife to create an attractive pattern on the pear - but this is the time of the year when it is worth putting yourself out to ensure the food you serve not only tastes great, but looks good too.
If you need a really sharp knife that will tackle this job easily, go and speak to Corin at the Emporium, shes got some great little knives in stock at the moment. They even come in Christmas colours!
For 4 people you will need:
4 firm, even-sized pears
½ pint (300ml) red wine
4oz (125g) caster sugar
One cinnamon stick
3 cloves
Grated rind of one orange
Small piece of ginger the size of a walnut, grated fine
Generous dash brandy (optional but nice).
Find a saucepan large enough to hold all the pears standing upright and fill it with the wine, caster sugar, cinnamon stick, cloves, grated orange rind and grated ginger.
Bring the wine slowly to a reasonably high heat to dissolve the sugar, then let it simmer gently for about five minutes while you peel the pears.
First make a mark on each pear to show where the decoration should be (as pictured), then carefully cut away the rest of the skin. Leave the stalk on, but take just a sliver of pear from the bottom to enable it to stand firm.
Place the pears carefully into the wine mixture, check that they are all standing upright, place a lid on the pan and allow to cook gently for at least half an hour.
The cooking time for pears can vary a great deal, depending on how firm they were in the first place, so at this point check they are done by inserting a skewer into one of the pears to see if they are soft enough.
Take the pears out of the pot using a slotted spoon and place in serving bowl.
Raise the heat of the wine and allow it to boil rapidly without a lid until it begins to thicken a little and is reduced in volume by at least two thirds.
Remove from the heat and allow to cool slightly, adding a little brandy for extra taste if you are feeling festive.
Pour the sauce over the pears or serve them with a little of the sauce (as pictured) placing the rest in a jug so that people can add more if they wish.
Cranberries make an interesting seasonal addition to a basic home made cake, which can be baked as a Christmas gift for someone who seldom bakes for themselves.
You will need:
5oz / 125g soft butter
5oz / 125g caster sugar
1 tsp finely grated lemon rind
2 free range eggs - beaten
5 tbsp milk
8oz/250g self raising flour
Pinch salt
Cup of fresh cranberries
Turn the oven to 180°C / 350°F or gas mark 4.
Prepare a 6 inch cake tin by greasing it with butter and shaking flour over it, to prevent sticking, or use cake paper.
Beat together butter and sugar until soft and fluffy, add the eggs and beat again.
Stir in the flour and salt and mix in gently, then add enough milk to create a soft dropping consistency.
Add the cranberries and transfer into the oven.
Bake for an hour, or until firm to the touch and a delicious golden brown.
I used chicken breasts from Eynshams family butcher Richard Golsby for this recipe as he is always quite happy to mince items such as chicken breasts while I wait, and for no extra charge. However, the meat balls can be made from minced turkey too.
The size you make your meat balls is up to you, I made 12 medium sized balls from 2 minced chicken breasts. Should you wish to use them as nibbles at a drinks party, then make them really small and place only one cranberry in each.
To serve 4 people you will need:
2 chicken breasts - minced
2 small onions - chopped really fine
1 clove garlic - chopped fine
4 sage leaves - chopped fine
2 rashers of bacon - chopped fine
I handful fresh breadcrumbs
1 egg - beaten
Flour to dust
Oil to fry meat balls
1 carton of fresh cranberries - 300g
Juice of one orange to cook cranberries
Salt and freshly ground black peppercorns to season.
Place all the ingredients except oil and cranberries into a large bowl, and using your fingers, gently squeeze all the ingredients together until they are evenly mixed.
Season and mix again.
If the mix appears a little too moist, add a little flour to stiffen it.
Decide what size you wish to make the meat balls and divide the mixture accordingly.
Take each portion, flatten it out in your hand, place three fresh cranberries in the middle, then work the mix into a ball, taking care to seal the edges together.
Roll the balls in a little flour and cook them over a gentle heat in a large pan, using just enough oil to moisten the bottom.
Fry slowly until golden on all sides. (Should you wish to make small meat balls and serve them as nibbles with a cranberry sauce dip, they can be placed in a deep fat fryer and cooked - but do ensure they are well sealed or the hot oil will react to any cranberry juice that leaks out.)
Serve with cranberry sauce that you make by tipping the rest of the cranberries into a pan along with the juice of one lemon.
Cook until the cranberries burst and the mix thickens - this does not take long.
Mash the sauce with a potato masher once the cranberries are cooked, add a little water if the mix appears too thick, and use the sauce as a dip or sauce to serve with the meatballs.
Once you have made and tasted freshly cooked cranberry sauce you will never be tempted to reach for a bottle of commercially made cranberry sauce again. It is so easy to make it can be done just moments before carving the turkey, but tastes just as good if cooked on Christmas eve.
You will need:
One 300g pack fresh cranberries
Juice of two oranges
Zest of one orange - grated fine
Tsp sugar
Place the cranberries into a saucepan along with the orange juice and orange zest, place over a moderate heat and wait for the moment when the cranberries begin to burst.
As more and more cranberries burst the mix will begin to thicken; stir well at this point to avoid burning on the bottom.
When they have all burst, remove from the heat, taste and stir a teaspoonful of sugar, which should be just enough to soften the flavour. However the amount of sugar you add is up to you.
Thats all you have to do, its done now and all ready to serve with the turkey.
Last Christmas I found myself trying to come up with a new way of using up the turkey left overs and the cranberry sauce and came up with this, which went down very well as we just needed a light snack.
This is one of those recipes that can be adapted and changed according to your own taste buds. If you are using up commercially produced cranberry sauce, which is often quite sweet, you may need to add more lemon or lime juice to get the right balance of flavours.
For 4-6 people you will need:
12oz (500g) cooked turkey flesh
3 tbspns cranberry sauce
¼ pt (150ml) olive oil
juice of two limes or one lemon
1 tspn mustard powder
vegetable oil to fry turkey
flour to dust turkey
bag of mixed salad leaves
salt and freshly ground black peppercorns to season.
First make the dip by placing the olive oil, lime juice or lemon, mustard powder and cranberry sauce into a liquidizer with a little salt and freshly ground black peppercorns. Zap for a few moments until you have a smooth purée.
Taste the dip adding more lime/lemon or cranberry sauce according to your own taste and zap again until you are satisfied with the balance of flavours.
Cut the cooked turkey flesh into small bite sized pieces, dust with seasoned flour.
Pour enough vegetable oil into a frying pan to cover the bottom and raise to high heat.
Toss the turkey pieces into the hot fat and fry quickly, turning often until it begins to brown. Remove from the heat and drain on kitchen paper.
Divide the salad leaves onto serving plates, pour a little of the cranberry dip into small containers and place on the plate, then tip the turkey pieces on top of the salad leaves.
When you combine the peppery flavour of watercress, the sharp tangy taste of cranberries and lemon juice with crispy fried strips of chicken breasts, you get a mouth watering mix of tastes and a very satisfying light lunch dish.
To serve 2 people you will need:
2 small chicken breasts - cut into strips
1 handful of fresh cranberries
Piece of fresh ginger the size of a walnut - chopped fine
1 clove garlic - chopped fine
2 oz (50g) button mushrooms, cut into quarters
Aprox 1½ oz (30g) watercress
Juice of half a lemon
Olive oil
Flour to dust chicken strips
Salt and freshly ground black peppercorns to season.
Cut the chicken into strips, chop ginger, garlic, and mushrooms, and wash the watercress.
Toss the chicken meat into seasoned flour and fry until golden brown in a frying pan, with enough olive oil to cover the bottom.
When the chicken begins to brown and go crunchy, toss in the mushrooms, garlic, ginger and cranberries stir until the mushrooms begin to brown, the garlic fills with kitchen with its glorious aroma and the cranberries begin to pop out of their skins.
Squeeze the lemon juice over the chicken, turn off the heat and divide the watercress into two bowls or plates.
Spoon the warm chicken mix over the watercress and serve immediately.
I was lucky enough to be invited to join a day cookery class on game cookery at The Thyme, Southrop Manor Estate, this week.
It is an amazing new establishment which now offers all manner of cookery classes throughout the year. As it is but 15 minutes drive from Burford, and stands in the middle of a beautiful little Cotswold village, this school is well worth a visit.
One of the many dishes we were introduced to by the award winning chef Sebastian Snow, who runs the Swan at Southrop, was a warm game bird salad with pomegranates, which is such a simple recipe I thought it was well worth sharing.
To serve 4 as a starter you will need:
500g selection of game bird breasts and fillets
1 large knob of butter
4 tspn olive oil 1 tspn sherry or red wine vinegar
100g small salad leaves
1 pomegranate.
Salt and freshly ground black peppercorns to season.
Season the game and pan-fry very briefly in the butter so that it stays pink inside, then transfer to a cooking rack over a baking tray.
Keep warm, reserving all the juices.
Make the vinaigrette dressing by whisking the oil, vinegar and hot game juices together then season to taste.
Peel the pomegranate and remove the seeds.
On a large plate, lay out the leaves, then slice the cooked game thinly and scatter over the salad.
Mix the pomegranate kernels in the dressing and pour over the salad.
Serve with warm bread for a delicious starter.


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Alabama Department of Mental Health
The Al DMHMR operates 6 hospitals for the mentally ill, spread throughout the state.
Psychiatrist pay is below the average paid in other states - the State is currently cutting salaries and not hiring anyone
. I can not recommend employment at the ALDMHMR
Teaching appointments to medical schools are available to qualified individuals.
Al has 15 paid holidays per year, 15 days of sick leave, and 15 days of annual leave.
Malpractice insurance cost is reimbursed
5 days paid time off for CME is available
no patient in the state is treated in a building more than 15 years old
See Map
for information contact the
Alabama Department of Mental Health/Mental Retardation


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LOS ANGELES (LALATE) – Big Bang Theory's four years of change in TV ratings was discussed by cast members this week with local news. With nearly unbeatable numbers now in 2013, the cast is shocked how the Big Bang Theory's four years have progressed from nearly last to first in network standingss.
In 2009, the show was barely in the top 40 of network programs. But with producer Chuck Lorre's vision, the show persevered. Sowly the show's ratings improved. By 2011, Lorre himself was fuming with Charlie Sheen over Two and a Half Men.
Lorre wrote at the time on one Vanity Card for "Men" how tensions had grown. "It was more fun writing these things when I was fairly certain no one was reading them. That is no longer the case." He added "These days it seems like every vanity card is getting scrutinized and criticized by network executives, corporate legal departments and publicity departments, TV journalists and tabloid bloggers."
But with credits on Roseanne, Grace Under Fire and Cybill, and his own hit, 1997's Dharma and Greg, Lorre finally was able to get the right creative mix for Big Bang storylines to excite fans. The key reportedly has also been syndication. Channels like TBS and FOX have been carrying reruns of the show to help catch fans up to date which earlier seasons.
But the cast even today is surprised by the ratings. "You're kind of forced to watch the show now," laughed Simon Helberg (Howard Wolowitz) this week. He also told news jokingly "We're shoving it down people's throats, and then they're learning that they love that." The show has jumped to number two overall with twenty million viewers weekly.


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Staining Protects Porous Wood Fences
If your fence is built out of
wood, there is a good chance it will require periodic sanding and staining to
maintain its structural stability and attractive design. Wood is porous by
nature, and over time, the stained finish wears away, leaving the wood
unprotected to the elements. Dirt, pollen, and mold spores settle into the
pores, leaving the wood a dull gray. Unless you enjoy the rustic, vintage
look, you will need to repair the finish every two to three years.
Preliminary Tasks
Begin by inspecting the fence
for any rotten, broken, or weak boards. You'll need to replace these boards
before applying any finishes to ensure that you have an even look when the project
is complete.
Once the fence is
structurally sound, clean it thoroughly by using a pressure washer or a garden
hose. If the wood is extremely weathered, you can restore some of the original
color by sandblasting.
At this stage, you'll need to
take a break – no paint, stain, or sealant should be applied to wood until it
is completely dry. A couple of days of dry, warm weather are ideal for drying
the fence, but if rain or chilly weather
is in the forecast you may need to wait a bit longer. If you continue with
finishing your wood fence before it has a chance to dry out, you'll seal the
moisture into the boards, which will eventually cause them to warp, split, or
rot and will likely give the stain an uneven, splotchy appearance.
Staining and Sealing
So, the wood is dry and the
forecast is clear (for 1-2 days at least); it's time to get to the finish line.
Using painter's tape, mask off any hardware (hinges, latches, locks, handles,
etc.) so that they won't be covered with stain. Next, put down newspaper or
plastic tarps along the ground under the fence so that you don't stain or seal
the lawn or have spills, causing harmful agents to seep into the ground and
possibly a run off.
When staining your fence it
will be best served and preserved by a couple of coats of sealant as well. Some
stains now come with sealant mixed into the stain, which can save you time (and
possibly money) in the fence finishing process.
Apply the stain/sealer with a
sprayer, roller, or brush in thin, even coats. It may be necessary to apply up
to three coats to ensure an even finish. After the stain is completely dry,
apply a waterproof seal in either a varnish or polyurethane. A stain is more
for color than sealant, and will wear away quickly without a protective
As with any exterior painting
or staining project, make sure you avoid temperature extremes and windy or
rainy weather.
Stains and varnishes can be
rather strong, so be sure to wear adequate protective clothing and a ventilator
if working in an area with poor ventilation or whenever using a sprayer and be
sure to keep children and animals away.
Fencing can also be painted
or whitewashed, or simply sealed for a more natural look.
Product Choices
A quick glance at any
hardware shelf in the stains aisle will prove that there are numerous options
of fence stain and sealers. Here's a preview of some of the choices you may be
faced with.
5-Minute Fence. This product is designed to help keep the finishing
process to a minimum of time and effort on your part. It's a water-borne
acrylic stain with UV protection. One jug of 5-Minute Fence, attached to your
hose for easy application, can take the place of four gallons of stain. They
claim that with their product, there's no need for masking metal hardware,
simply hose off any overspray. On the down side—it comes in only three
different wood shades and they do not specify if their stains have a sealant
component in it or if you'll need to seal the fence after using the product.
One Time. This is a product which guarantees your fence will be
protected from the elements for at least seven years. It's a sealant with a
proprietary acrylate resin blend. One Time can be used on any type of wood, as
long as it is clean and dry. The product promises to keep wood from cupping,
warping, and splitting. It's also used to prevent mold growth by penetrating
deep into the wood's cellular structure and being cured by natural sunlight.
Unfortunately One Time comes only in Red Cedar or Natural hues and the
manufacturer recommends that when using this product on new cedar or redwood,
the boards be naturally weathered for one year before applying the sealant.
Defender. This line of stain products is designed to protect
fence boards with a three-year warranty, but the manufacturers assert that the
stains often hold their integrity for twice as long as their warranty period.
One of the great things about Wood Defender is the large variety in stain
options. They carry two lines of fence stain: transparent and semi-transparent
and each line offers several color choices. The disadvantage is that the
distributors for Wood Defender are very limited, mostly in just Texas, Florida,
Idaho, Oklahoma, and Nevada.
Minwax Gel Stain. Minwax is a
name most are familiar with and that can be easily found in any hardware store.
The Gel Stain product can be used for any interior or exterior wood and its
gelled qualities make it perfect for vertical projects, like fences, since it
won't drip. It comes in a variety of color options but requires a bit more
effort by the homeowner as the manufacturer recommends two coats of stain be
applied and topped by an exterior clear top coat.
Does your wood fence look weather-beaten and old? It might be time for a pick-me-up. Apply a coat or two of stain to protect your fence from the elements while boosting your curb appeal at the same time. Here's some info to get you started.
It's important to first decide whether you will be tackling the project yourself or calling in the pros. A painting contractor will charge, on average, about $260 to stain both sides of a 50-foot fence (Note: this could cost less in your area; contact a painting professional for exact price estimates). You could also turn this into a DIY project for the cost of materials only. A word of caution, though: know what you're doing before you begin.
Also greatly improves the appearance and value of both your fence and property.
Enhances the color and texture of wood, instead of covering it like paint does.
Staining a wood fence improves its structural durability.
Stain requires maintenance and will need to be reapplied periodically.
Staining a fence can take a significant amount of time, especially in wet climates, where the drying time is increased.
If a fence is already painted, stain cannot be applied until the paint is thoroughly stripped.
Staining your fence will add to its durability by protecting it from dirt, pollen and mold spores.
Routine maintenance is required when it comes to ensuring that your wood fence is structurally sound and aesthetically pleasing. Inspect your fence to make sure the boards are not rotting, and apply a sealant every few years to protect from water damage.
Common Questions and Answers
What tasks need to be completed before staining a wood fence?
Inspect the fence for any rotten, broken or weak boards, and replace if necessary. Then clean the fence by using a pressure-washer or garden hose. Allow the fence to thoroughly dry before staining.
What is the best stain to use?
It really depends on your priorities:
#1—For fast application, check out 5-Minute Fence. It's designed to keep the finishing process to a minimum of time and effort on your part. The product is a water-based acrylic stain with
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Stanford men's soccer head coach Jeremy Gunn announced the signing of eight recruits to National Letters of Intent Friday.
Joining the Cardinal and beginning their collegiate careers in 2014 are Alex Ainscough (Canton, Mass./Canton HS), Corey Baird (Escondido, Calif./Vista Grande HS), Tomas Hilliard-Arce (Matthews, N.C./Providence Day School), Danya Kafai (Woodside, Calif./Woodside HS), Foster Langsdorf (Vancouver, Wash./Mountain View HS), Collin Liberty (Van Nuys, Calif./Cleveland HS), Drew Skundrich (Lancaster, Pa./Hempfield HS), and Sam Werner (Bozeman, Mont./Lake Oswego HS).
The class joins a Stanford team that went 10-7-4 in 2013 and qualified for the NCAA Tournament for the first time since 2009, The Cardinal would advance past Loyola Marymount and Cal State Northridge to reach the tournament's Round of 16 before falling at No. 2 seed Washington.
"We are very excited to welcome such a talented class to our program. We are adding some very special talent and some truly exceptional competitors," Gunn said about the class. "They offer flair and creativity in certain areas, while reinforcing the steel and resolve of the program in other parts. They will afford us great strength and depth when coupled with a very strong returning nucleus. Most importantly for Coach [John] Smith and I, is that we feel we are bringing in exceptional people who will embrace the culture of being outstanding student-athletes at Stanford. This group exemplifies the standards that we aspire to – they have flair and ability, but most of all they understand the value of commitment and hard work."
The majority of the class is made up of playmakers in the midfield, but as a whole the group is highly influential in the attacking third along with a high amount of class in the back. Ainscough has been a frequent name on the scoresheets of the U.S. Soccer Development Academy (USSDA) League, scoring in double figures for FC Bolts Celtic in 2011-12 and 2012-13. His 11 goals helped pace the club's U-16 squad to a league playoff spot, and last season he ranked among the East Conference leaders with 18 goals for the U-18 side. Through 12 matches this season Ainscough is second on the team with six goals.
"Alex is a smooth technical player with great vision. He has an eye for the goal and is deadly from set pieces. Alex intelligently operates underneath a main striker or by breaking from midfield," Gunn noted.
Another attacking playmaker out of the midfield is Corey Baird, a mainstay of various U.S. youth national teams who has appeared over 40 times in international play. Baird, who has scored eight goals with 10 assists in the U.S. shirt, was called into the U-20 National Team camp in early January of this year, and last year was part of the U.S. U-17 National Team that reached the quarterfinals of the CONCACAF U-17 Championship, where he scored the winner in the Yanks' 1-0 group-play win over Guatemala. At the club level, Baird has continued his goal-scoring pace for Real Salt Lake AZ, so far finding the net five times as the U-18 side sits atop the USSDA's Northwest Division table at 8-1-3.
Corey is one of the most exciting attacking prospects in the nation," Gunn said. "He is extremely dynamic on the ball, wonderfully creative, and clinical in front of goal. Corey adds an extra level of composure and class, comfortably exploiting a variety of different attacking areas.
The Cardinal also brings in a pair of midfielders from the East Coast in Hilliard-Arce and Skundrich. Playing for Charlotte Soccer Academy in the USSDA, Hilliard-Arce is a big reason the Predators U-18 squad sits in fourth place on the Southeast Division table as he leads the team with eight goals. The Matthews, N.C. native has carved out a reputation as the club's "iron man" as he has played every minute of every match for his teams in 2011-12 (U-16) and 2012-13. He was also named CSA's Player of the Year in 2013.
Skundrich also currently has his club, PA Classics, fourth in their division (Atlantic) in the USSDA's U-18 league at 5-2-4. Continuing the trend of the Cardinal's incoming midfielders having a nose for goal, Skundrich leads his team with five tallies through 11 matches. He has also been a presence in the defensive third, as the U-18 squad is among the East Conference leaders with just 12 goals conceded this campaign. As a prep for his freshman and sophomore campaigns at Hempfield, Skundrich was named Rookie of the Year in 2010 as he helped lead the school to the Pennsylvania state title.
"Tomas is the consummate competitor," Gunn noted. "He is extremely versatile, playing from midfield, upfront, or even as a forward. He has matured into a game changer, who always impacts the game.
"Drew is a fantastic two way midfielder who can operate in a number of positions," Gunn continued. "He covers a tremendous amount of ground, and is amazingly comfortable on the ball. He can happily adapt to a variety of positions."
Two players, Langsdorf and Werner, will come to The Farm together this summer from the Portland Timbers Academy. Langsdorf has made a name for himself since joining the Timbers Academy from FC Portland in 2012, going on to be named Portland's Academy Player of the Year in 2013. This season, he has started all 10 matches in which he has appeared for the U-18 side, and last September made a first-team appearance for the Timbers in an exhibition against Mexican side Morelia. Additionally, Langsdorf has made multiple appearances for the club in the MLS Reserve League.
"Foster is a midfield general. He holds his team together and marshals players around him with a maturity beyond his years. He is tough tackling, simple, and efficient," Gunn commented.
Werner, a wide midfielder, also joined the Timbers Academy in 2012, moving over from Bozeman Blitzz in his hometown of Bozeman, Mont. Like many in this Cardinal midfield class, Werner has displayed impressive attacking flair, sharing the U-18 team lead with four goals this season. He also has the distinction of being the first Montana native in the modern Olympic Development Program (ODP) era to make the Region IV team in 2010-11. Werner also played prep soccer as a freshman and sophomore, scoring 13 goals with eight assists over his tenure at Bozeman High School and being named first-team all-state each season.
"Sam is an out and out winger," said Gunn. "He is dynamic one-on-one taking people on. He is equally adept at providing crosses or carving out chances for himself driving centrally."
Local talent Kafai, from Woodside, will join the Cardinal's corps of strikers next season. Kafai, along with Baird, was part of the U.S. U-17 National Team residency group in 2011, and saw action with the team at the Nike International Friendlies in Florida as well as tournaments throughout Europe. Previously he spent time in camp with the U-15 and U-14 National Teams.
Currently he is playing in the USSDA U-18 league for De Anza Force, which sits atop the West Conference's Northwest Division with a 10-1-3 record (33 points). Kafai has scored a pair of goals so far in 2013-14, after scoring twice for the U-18 squad a season ago. Previously with Juventus Sports Club, he helped lead the club to the 2009 State Cup title.
"Danya is a proven poacher. He has a lovely first touch, and can score goals in all different ways. He blends exceptional link play and movement off the ball with great composure in the box," Gunn said.
Liberty will reinforce the Cardinal's back line upon arrival on The Farm this summer. The Van Nuys native has started eight of the nine matches in which he has appeared for Real So Cal's U-18 team in the USSDA, and mans the back line for a defense with is tied for third in the Southwest Division with just 19 goals conceded. Last year Liberty led the U-18 side in minutes played, helping the team to a USSDA playoff berth, and in 2011 helped pace the U-16 team to the Surf Cup title. Liberty was also an all-league selection in football for Cleveland High School in Reseda, Calif., and ran track for the school.
"Collin is a tenacious central defender," Gunn said about the class' back-liner. "He is a throwback to the time when defenders relished the role of competing with the opposition's most threatening players. He is dominant in the air and sharp on the ground."