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energy recovery Companies serving Nunavut
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based in Columbia, MISSOURI (USA)
SEMCO has pioneered products and services that improve indoor environments. Today, we are a worldwide innovator of desiccant-based products and systems able to recover energy, increase ventilation, and control humidity. We are also among the world`s largest fabricators of energy-efficient spiral pipe and fittings, acoustical enclosures, and sound attenuators.
ERG (Air Pollution Control) Ltd
based in Horsham, UNITED KINGDOM
ERG (Air Pollution Control) Ltd is a leading supplier of air pollution control systems with a successful 30+ year history. We provide turn-key systems to give the best technical solution for the lowest capital and running costs. We have installed over 600 systems globally. To help you comply with emission regulations, we can draw on an unrivalled range of solutions. ...
Ship & Shore Environmental, Inc.
based in Signal Hill, CALIFORNIA (USA)
We engineer, design and fabricate Air Pollution Abatement Systems for industrial clients that are required by air quality authorities to collect and destroy emissions generated by their manufacturing operations. These emissions are commonly known as Volatile Organic Compounds (VOC's), hydrocarbons, solvent fumes, halogenated hydrocarbons, and hazardous air pollutants ...
Salare, Inc.
based in Henderson, NORTH CAROLINA (USA)
Salare, Inc. manufactures a wide variety of all polypropylene laboratory equipment as well as many custom products for other industries as well. With the broad spectrum of laboratory equipment we manufacture it is very possible that we could be the single vendor to meet all of your requirements. Salare, Inc. manufactures a wide variety of all polypropylene laboratory ...
Spooner Industries
based in Ilkley, UNITED KINGDOM
Spooner Industries provides industrial solutions around the world for the principle market sectors of Paper, Non-wovens, Metals, Food, Converting and Environmental. Manufacturing industrial process machinery such as industrial ovens, dryers, coolers, provers/proofers, air turns, stabilisers, oxidisers and solvent and energy recovery equipment.
Clarke Energy
based in Liverpool, UNITED KINGDOM
Clarke Energy is a multinational specialist in the engineering, installation and maintenance of gas-fuelled power plants. Our facilities deliver fuel efficiency and help reduce carbon emissions. Applications include combined heat and power (CHP) with natural gas, biogas, landfill gas and coal gas. We are a the largest authorised distributor and service provider for GE's ...
Veolia North America, Industrial Business
based in Lombard, ILLINOIS (USA)
The three divisions of Veolia North America providing technical solutions, industrial services and industrial water solutions have been brought together under our shared Corporate name, Veolia North America, Industrial Business. Our parent company, Veolia, has worked hard to establish this worldwide brand. The decision to operate globally under a single brand name ...
Babcock & Wilcox MEGTEC
based in De Pere, WISCONSIN (USA)
Babcock & Wilcox MEGTEC provides environmental compliance solutions that make economic sense. B&W MEGTEC offers a portfolio of proven, high-efficiency technologies including wet electrostatic precipitators, scrubbers and liquid atomization systems for particulate and acid gas control, DeNOx and evaporative gas cooling, regenerative thermal oxidizers (RTOs) for VOC ...
Pöyry Energy
based in Espoo, FINLAND
Pöyry`s Energy business group provides integrated project management as well as consulting, advisory and engineering services for both the energy recovery of biofuels and waste and for the use of wind power, solar and geothermal energy. We understand what drives the market and have comprehensive know-how in assessing and using renewable energy sources. Sustainability ...
Thermal Energy International Inc.
based in Ottawa, ONTARIO (CANADA)
Thermal Energy International Inc. is an innovative technology company providing custom energy and emission reduction solutions. Our award winning energy recovery, conservation and bioenergy solutions provide significant financial and environmental benefits to our customers. Thermal Energy International Inc. (TEI) is a Canadian publicly traded company with shares listed on ...
Veolia Energy
based in Cambridge, MASSACHUSETTS (USA)
Veolia Energy owns, operates and maintains district heating and cooling networks in the central business district of Baltimore, MD. Veolia Energy provides heating, cooling and facility operations and management at the world`s largest resort-hotel-casino, the Venetian in Las Vegas. Veolia Energy operates and maintains the dedicated thermal and emergency energy assets at ...
LAMBION Energy Solutions GmbH
based in Bad Arolsen, GERMANY
LAMBION Energy Solutions GmbH has been designing and building bioenergy plants for more than 90 years. With over 3,400 biomass combustion plants to our credit around the world, we have an unmatched body of experience in generating power from solid fuels and waste materials with the best economical and ecological results.Lambion, as part of the NRGgroup, is your partner ...
Bionomic Industries Inc.
based in Mahwah, NEW JERSEY (USA)
Bionomic Industries' recently redesigned website. We appreciate your interest in our company and hope you find our new site user-friendly, most informative and helpful in solving your present or future air pollution, emission control, product or waste heat recovery application. As the dominant worldwide leader in providing conventional and advanced gas absorption, ...
Waste to Energy Canada Ltd (WTEC)
based in Vancouver, BRITISH COLUMBIA (CANADA)
WTEC provides integrated 'clean & smart' waste management and energy recovery infrastructure via medium scale Batch Gasification Systems and smaller Mobile Gasification Systems. Creating truly sustainable, clean community development around the world, WTEC is uniquely Canadian yet internationally oriented.
PDR Associates Energy Group
based in East Brunswick, NEW JERSEY (USA)
PDR Associates Energy Group are an engineering services company. Energy Efficiency engineering, Audit, Energy Service Performance Contracts, Commission. Generation of Renewable energy & Bio fuels. Solar thermal for space/process heating, cooling - chilling, preheat/cool. CSP power plant, air heating. PV, Energy storage, microgrid, EVs and charging, Biofuels - biodiesel ...
Renewable Energy & Energy Efficiency Partnership (REEEP)
based in Vienna, AUSTRIA
REEEP is a Public-Private partnership and was launched by the United Kingdom along with other partners at the Johannesburg World Summit on Sustainable Development in August 2002. It has been developed via an intensive consultation process in 2003 covering a wide range of stakeholders at the national and regional levels.
ANDRITZ Energy & Environment GmbH
based in Raaba bei Graz, AUSTRIA
International technology Group ANDRITZ, headquartered in Graz, Austria, employs approximately 25,000 people worldwide. The ANDRITZ GROUP is a globally leading supplier of plants, equipment, and services for hydropower stations, the pulp and paper industry, the metalworking and steel industries, and solid/liquid separation in the municipal and industrial sectors. ANDRITZ ...
Novo Energy, LLC
based in Fort Collins, COLORADO (USA)
Novo Energy (`Novo`) is a Colorado-based renewable energy company that provides state-of-the-art technology, equipment, and project support services for the renewable energy and solid waste disposal industries.
Neuron Energy Solutions
based in Ioannina, GREECE
Neuron Energy Solutions is a start-up company focusing on Energy Analytics and intelligent Energy Information Systems. By leveraging advanced artificial intelligence and cloud-computing technologies, we provide innovative solutions for the monitoring and management of renewable energy sources, and especially PV installations. Traditionally, systems for monitoring and ...
WSP Environment & Energy
based in London, UNITED KINGDOM
WSP Environment & Energy is one of the world`s top five global environmental consultancies. We help our clients address environmental, energy and sustainability issues. We pride ourselves on delivering strategic advice with clear actions that enables our clients to manage their risks, enhance their management systems and optimize the future sustainability and success of ...


text:
We decided to make more of a white bread this week and to put some prunes in it since we haven't put any fruits in bread since we baked babka this morning – but before that it has been a while.
This week was the same whole grain mix, home milled with the 25% sifted out portion fed to the levain. We went with 82% each for whole grain and hydration. We retarded the levain 2 hours after the 2nd build for 24 hours. The levain was allowed to double again once out of the cold after allowing it to double after the first build. No toadies or malts this time since we are out and haven't made any more.
Our process was the same. Once the levain came out of the fridge we autolysed the rest of the ingredients less the scald and the prunes for 3 hours as the levain was finishing its doubling on the counter. The salt was sprinkled on top of the autolyse so we wouldn't forget to put in the mix. A large portion of the liquid was the scald /soaker water from the previous bake. We saved the soaker water adn prune re-hydration water for net week's bake.
When the autolyse and the levain came together, we did 3 sets of slap and folds for 6, 4 and 2 minutes with a 10 minute rest in between the two. The dough stopped sticking to the counter during the 2nd set. We then did 3 sets of stretch and folds with 15 minute rests in between each one.
We incorporated the seeds on the first set of S7F's and the prunes during the second set. By the end of the 3rd set the add ins were well distributed. After a 30 minute rest, we pre-shaped the dough into a boule and then did the final shaping 10 minutes later.
The shaped boule was immediately placed into a very lightly rice floured basket and allowed to proof for half an hour in a trash can liner before being placed into the fridge for an 18 hour retard.
The dough rose well in the fridge - in fact, too well at 95% proof. We let it warm up on the counter for 30 minutes as the oven was heated to 550 F after the 325 F babka bake earlier. We used a 9x13 Pyrex pan half full of water with lava rocks for the steam this time.
Once the oven beeped it as at 550 F we set the timer for 15 minutes to let the lagging top and bottom stones catch up. The boule was un-molded onto parchment on a peel, slashed and slid onto the bottom stone of the oven.
After 2 minutes we turned the oven down to 500 F and 5 minutes later we turned the oven down to 475 F. At the 12 minutes mark we removed the steam and turned the oven down to 425 F, convection this time. 13 minutes later the bread was 203 F on the inside and we turned the oven off. 2 minutes later it hit 205 F and we removed the bread to a cooling rack.
There was no need to let the bread crisp on the stone in an off oven with the door ajar. This bread browned up a deep mahogany that was well blistered. One of the best crusts the BOGE, Betsy has ever managed to date.
There wasn't much spring due to the full proof but, it didn't collapse at all either. Lucy called this a huge success after we waited on her babka bake for a couple of hours too long.
The crumb was very open, moist and soft. The prunes lent a fine subtle sweetness to the loaf and with the honey helped to color the crust. This is exceptional sourdough bread by all accounts and we like it very much. It made a very fine grilled chicken sandwich for lunch - delicious!
Build 1
Build 2
Multigrain SD Starter
Whole Rye
Whole Kamut
Whole Wheat
Whole Spelt
Multigrain SD Levain
Levain % of Total
Dough Flour
75% Extraction Multigrain
SoakerWater 180, Water
Dough Hydration
Total Flour
Soaker Water 180, Water
T. Dough Hydration
% Whole Grain
Hydration w/ Adds
Total Weight
Add - Ins
Ground Flax, Sesame Seed
VW Gluten
The Multigrain 75% extraction is equal parts of whole:
Kamut, rye, wheat and spelt
Weight of the prunes and scald is the dry weight.
Wet weight was 195 g for the scald . Weight of dough was
973 g with wet scald and re-hydrated prunes.
This a was repeat of a similar recipe found here
But Lucy did make some changes. We did a single stage levain build of 100g each of AP flour and yeast water. This was left on the counter until it rose 50% and then refrigerated for 2 days. It was allowed to double on the counter after removal from the fridge before using.
She added 1.4 c of AP to the dough flour because it was too wet and didn't pull away from the sides and bottom of the mixer like it should. She added 1 T of cocoa powder and 1/4 C of chopped pecans to the streusel and substituted chocolate granola for the original. She used 1/2 C of brown sugar instead of the 3/8th C in the original filling as well.
She rolled the babka up from both of the long sides, meeting in the middle and then twisted the two attached cylinders together. This sounds weird but is a traditional babka process. Lastly she put all the streusel in the bottom of the Bundt pan. No matter what you do this recipe will handle it. We even make cinnamon rolls out of it too. YW is perfect for these kinds of sweet breads.
One problem is that I didn't make the coil long enough to coil around the pant twice. Mine only made it around one and half times making for some very uneven baking but if you have some hanging around who like a more well done babka, then this will be perfect for them.
Also, don't forget to put the streusel in the bottom of the pan before loading the dough like Lucy did either, She had to dump it out and start over but the dough wasn't at all going to cooperate at letting her fix my coiling mistake as it was all stuck together an beginning to tear.
Oh well, baking apprentices - even those imported for Germany, aren't what they used to be. She was going to convert this over to weights from volume but no go on that front either. Still, the dough rose well enough in the fridge during its 16 hour retard and was ready to go in the 350 F oven at 9 AM after its 2 hour warm up on the counter.
This bundt pan would fit in the mini oven but others wanted to make toast in it. Plus it was 60 F this morning and we had a multigrain SD to bake right after the Babka so Betsy - The Big Old GE would have to do the baking.
Except for the uneven baking the babka being 2 different thicknesses it came out well enough and was tasty once the lemon sugar glaze was drizzled on to top it off. We loved it for a late breakfast after the girls had finished their run & walk. Lucy was so impressed that she added 'Meeting Mrs. Bundt" to her bucket list. Being from Germany you would think that she would know better.
I told her that there was no Mrs. Bundt but that the Bundt pan did come from the Jewish community in Poland, Austria and Germany and was used to bake their famous fancy do bundt cakes called Gugelhuph. Bundt pans imparted arty designs to the outside of Gugelhuph'a like no other pan could.
Lucy wanted to know if Gufelhuph is where the folks at Google got the idea for the name of their company and I said, "of course it was LuLu Belle! She was so pleased with herself that she rolled over on her back and started peddling her bicycle built for two while making noises that sounded a little like….. gugelhuphs.
LuLu Belle posing for pictures in a 70 F degree sun. Have a salad with that babka too!
From the last whole grain multigrain SD bake with seeds and scald here:
we held back 60 g of the final dough before the scald was added to make some pizzas.
We added 30 g each of AP flour and water to the old dough for the first build and then 3 hours later we added 290 g of AP and 210 g of water,. After another 3 hours we added 50 g of AP and 35 g of flour to the dough and immediately refrigerated it for 48 hours.
We divided it in half for one Pizza on Saturday night and the remainder was used of Sunday night with the addition of sun dried tomato, fresh rosemary and garlic to the dough.
Look at that first piece of the first pizza bend! And the bootom of teh 2nd Pizza
It was shocking how much the aromatic seeds of caraway, anise, coriander and fennel came though in the first pizza. There was such a small amount of these seeds, less than half a gram, in the first 350 g of pizza dough that one would think the flavor would disappear.
But, even with all the toppings of, grilled chicken, pepperoni, hot sausage, Poblano and red peppers, red onions, caramelized onions and mushrooms with mozzarella and pecorino cheese the first thing my wife said after the first bite was that the dough tasted like rye bread. I though the same thing. I loved it but she thought it was little strange to have a rye pizza.
For the first pizza we didn't par bake the crust as we usually do and it was a little thicker than our super thon usual so it didn't bake up as crisp at 500 F – even with a stone top and bottom 10" apart. My wife liked the texture better than the normal for some reason. I thought it was like thicker fold over not crisp NY style pizza that I don't like very much.
See through pepperoni.
The pizza tasted great even though it didn't have half the stuff we usually put in or on it. The 2nd pizza was retarded for 72 hours. When it came out of the fridge we added the sun dried tomato, fresh garlic and rosemary to it – like we do our favorite SD pizza crust that uses a modified Focaccia Romana recipe.
This curst had no rye flavor at all even though it had the same amount of aromatic seeds as the first one but you could taste the new additions. I liked this crust better for 3 reasons. I baked it at 550 F, never knew the oven went that high, it was par baked for 2 minutes before being loaded up and it came out thinner and much more crisp – just the way I like it. My wife said it tasted better without the rye!
Our favorite tortilla and pizza flour at over 13% protein - from little Italy in Mexico :-) $1.88 for 5 #s!
Still, no crust has been able to dethrone the Focaccia Romana made outside on a 650 F gas grill with a stone.
Build 3
86% hydro Old dough
Pizza 2 included 1 T each sun dried tomato
& fresh rosemary & 1 tsp of fresh garlic
Continuing our merry end of the work weekly bread bakes, we kept to or recent 100% whole grain multigrain bread formula inspired by Karin's recent challenge. The twist this time was to limit the whole grains to Kamut, wheat, spelt and rye since we ran out of farro (einkorn).
For dough liquid we used the left over whole berry soaking water from last week's bake and we added additional seeds of the aromatic kind: Caraway, anise, coriander and fennel. Karin also got us using them in higher percent rye breads and we thought this bread was over 20% rye so why not toss some in?
We added some honey this time because Lucy wanted to and you don't mess with that without risking a vicious ankle attack when you least expect it. We dropped the red malt because we ran out last week and forgot to get around to sprouting and roasting any more this week Age has it's privileges especially if you are lazy like my apprentice – who is off to the beauty parlor today and AWOL from today's bread bake.
The starter smelled especially sour this time when coming out of the fridge. It's been in there for 3 weeks and getting more and mote sour in the cold. We followed or usual levain build by grinding the grain for this bake in our trusty little Krup's coffee mill and using the sifted out 25% portion of the hard bits to feed to the starter.
In this case, we ended up with 72 g of hard bits and we used 15 g of starter instead of our usual 10 g. The levain ended up being 19% of the total weigh instead of our usual 12%. Since the temperature in this AZ kitchen is now down to the mid 70's from the mid 80's (after last weeks break in the weather to the mid 90's )everything takes 25 % longer.
Our normal 3 stage 2.5 hour each levain summer schedule is now 3.25 hours each in the fall. Once the levain had risen 25% after the 3rd progressively larger feeding, it went into the fridge for a 48 h\our retard to increase the labs in comparison to the yeast by a factor of 3 which results in much a more sour producing levain.
Once the levain came out of the fridge it took 3 hours for it to finish doubling. That time was used to make the scald by simmering the berries for 25 minutes and letting them soak and by autolysing the 75% extraction flours and the rest of the ingredients less the scald.
Once the levain and the autolyse came together we did 3 sets of slap and folds, per Josh's recent example we have been following, of 8, 4 and 2 minutes that were spaced 10 minutes apart in order to develop the gluten. At 86% hydration this was a wet dough in the beginning but not too difficult to work with after the first set of slap and folds.
We then did 3 sets of S&F's, 4 stretches each time from the cardinal compass points, on 15 minute intervals to develop the gluten further and to incorporate the scalded and soaked berries on the 2nd set. The scaled was fully incorporated by the end of the 3rd set.
Home made bacon wrapped Ahi Tuna - Yum!
We pulled out 65 g of dough before the scald went in to use for old dough for Saturday's pizza. We added 35 g each of AP flour and water to this whole grain old dough and let it double before making a 72% hydration AP dough for the pizza crust = which we will retard for 48 hours too.
After a 10 minute rest the bread dough was pre-shaped and then shaped into a squat oval to fit this week's basket and into the fridge it went for an 18 hour retard. We have been using a 20-24 hour retard and the dough has been proofing to 100% in the cold so we thought a little less time would be better.
SD pancakes go well with any sides and set up a healthy, tasty lunch.
The bread warmed up on the counter for an half an hour before the mini oven was fired up to 500 F and Sylvia's steaming cups were heated in the microwave which takes 15 minutes. The dough was un-molded onto the top of the mini's vented broiler pan that was covered with parchment paper.
Mis en place for Thai green chicken curry.
It was slashed, with a single edge razor, in a basket weave pattern we saw Josh use in his last post. Sadly, our slashing technique, even on this cold dough, was hampered because of the scalded seeds getting in the way and a lousy slasher holding the blade. Where is Lucy when you need her?
Into the mini the poorly slashed dough went with 2 of Sylvia's steaming cups. We tossed in 1/4 C of water into the bottom of the oven to supply some instant steam before closing the door and let the bread bake with steam at 500 F for 5 minutes before turning the oven down to 475 F.
At the 15 minute mark the steam came out the temperature was turned down to 425 F, convection this time. After 20 more minutes rotating the bread 180 degrees every 5 minutes, the bread registered 203 F and the oven was turned off and the bread removed from the oven to a cooling rack when it reached 205 F.
It had browned up boldly with the typical mini blisters the whole grain breads seem to get in the mini oven. Not much bloom or spring though. It sure smelled great when baking due to the aromatic seeds. The crust was crunchy and di not go completely soft when cooled. It was very tasty and thick - just the way we like it. Will have to wait on the crumb but expect it to be like the other whole grain breads. Well the crumb hots are in and while not as open as some this crumb is very moist, soft and open. The chew of the scalded berries is especially nice.
What makes this bread better than other recent interactions that have beer, whey, YW additional grains and nuts is that this bread tastes the best. More earthy and deeply sour, less confusion with the nuts gone from the mix but, the aromatic seeds are what put it over the top and made it better. This is a fine natural, nutritional, healthy whole grain bread that tastes too good - to be that good for you . This is possibly the best whole grain bread we have managed and that is saying something since we have baked so many of late - all were good though. Maybe the bread turned out better than the rest because Lucy was missing and getting her hair done.
This bread made for a fine lunch sandwich with the usual suspects for sides.
I started out to see what the keeping qualities and crumb structure of a YW /SD combo levain and a straight YW levain would be compared to a SD levain bread. I figured that if YW alone couldn't supply a decent keeping quality and was better in combination with SD for this while still mellowing the sour and providing YW's unique crumb structure - there was no sense making a straight YW bread if you could get the benefits of it and still get the SD keeping quality with a combo levain.
Sounds great except my apprentice wanted to do an even more important retarded proofing test too, a test she sort of snuck in there while I was asleep. At first I was a little miffed but heck, life is too short and after contemplating it, I thought the YW overYW / SD melon recovery test was a great idea. Why not kill 3 breads with two melons!
We took one of favorite 100% whole grain, home milled multigrain SD breads with whole berry 24 hour soak and 4 seeds, and made it 3 ways: SD, SD /YW Combo and YW levains. To mix things up a little bit, 1 hour after the 3rd feeding, we retarded all 3 for 72 hours to bring out the sour in the SD portions.
As per our usual when home milling we took the 25% sifted out portion of bran germ and what nots and feed that to the levains. They don't seem to care and nit is a great way to get the hard bits of the wholegrain wet for as long as possible. The grains used were 20% each whole berry: barley, Kamut, spelt, rye and wheat. The AP in the formula was brought up to whole grains with the inclusion of the appropriate amount of Toadies.
We let the levains finish doubling after removing them from the fridge which took 3 hours. We started the autolyse for everything else less the soaked whole berry, pumpkin and sunflower seeds 1 hour before the levains came out of the fridge to warm up. We used exactly 2 bottles (11 oz each at 5.4% alcohol – no tasting) of Full Sail's Session Black Lager for the autolyse liquid resulting in a 4 hour autolyse for the 75% extraction flours, malts, VWG, sesame and flax seeds.
We divided the autolyse in half. One half we mated with the SD levain to make a straight SD bread. The other half we divided in half again and made one into a straight YW bread and the other half go the SD/YW combo levain. All of these whole grain breads came in at over 90% hydration but less than 92%
Each got our new 3 sessions of slap and folds that Lucy shamelessly stole from Josh – this time 10 minutes, 5minutes and 3 minutes and 3 sets of S&Fs where the left out soaker and seeds were incorporated on the 1st one and fully distributed by the end of the 2nd set.
We were starting to like this method but doing 3 breads at a time was 46 minutes of slap and folds – whey. But, at least I know that with the holidays looming, I'm ready for Michael Wilson's required 30 minute minimum of panettone slap and folds.
After a very short 30 minute rest the 3 separate dough balls were shaped. The two smaller ones were going into cocktail loaf pans, due the high hydration and sized to have a 1 pound finished weight. The larger lump was shaped into an oval and placed into a rice floured basket. Once shaping was complete all 3 went into a used trash can liner and into the fridge for a 20 hour retard.
When I checked them at the 12 hour mark; midnight and all was well. All three had already doubled and the cocktail loaves had risen above the rim in the middle. I was worried that they would over proof in another 8 hours but figured they were good and cold after 12 hours and that the yeast would shut down while the dough got a little more sour.
About here is when I think things started going strange. Lucy got out of bed and went out the doggie door next to the kitchen to do her business. Right after she came back in I heard a thump coming from the family room or kitchen.
Lucy says everyone should start their day enjoying a good breakfast featuring Hanseata's Challenge Bread and have a fine lunch in the middle of the day of seafood pho, feta salad and Tzitzel pastrami sandwich.
When I investigated I couldn't find anything wrong other than Lucy had a satisfied look on her mug. Normally she would bark if a thump happened in the darkened house but not a peep came out of her this time. So I figured it wasn't an evil intruder and it was probably just the ghost of my previous baking apprentice; Gretchen, who sometimes comes out to play with Lucy late at night.
This weeks smoked meat is maple and brown sugar cured, apple wood smoked bacon. If you don't make your own bacon, you are missing out on what real bacon should taste like when made properly without nitrates and used to make a BLT.
At the 20 hour mark I went to get the trash can liner and bread out of the fridge and I noticed that the cantaloupe and Honey Dew melons I had purchased at the Sprouts were sitting right one top each of the two tinned loaves. Both had been smashed down from their midnight high marks!
A mixed apple and stone fruit crisp is a fine desert for any dinner and no dinner is complete without a salad.
I though it was an accident since I had piled them up above and behind the bread in the fridge and perhaps they were unsteady and just rolled onto the bread, but nnnoooo! Lucy had decided to do a Mashed by Melon Test on the YW and YW / SD tinned loaves to see if one could recover better than the other in the heat of the mini oven when baked.
YW left SD right and the combo in the middle.
We decided to bake the two tinned melon mashed loaves first so they couldn't recover at room temperature. They were placed in the tins seam side up hoping they would crack naturally on the seam anyway - if they cracked at all. We chucked them onto the 500 F mini oven with 1 of Sylvia's steaming cups and 1/3 C of water thrown into the bottom of the oven's the door was shut to supply an instant burst of steam.
After 2minutes the temperature was turned down to475 F and then down to 450 F 2 minutes after that. After a total of 15 minutes, the steaming cup was removed and the oven turned down to 425 F, convection this time.
YW / SD combo
5 minutes later, we removed the bread from the tins and turned them upside down in the mini oven to make sure the bottom got as well done as the top. After 5 minutes upside down the bread was rotated 180 degrees and flipped back over.
Yeast Water
In 5 more minutes the bread was 203 F and the mini oven was turned off. When the bread hit 205 F on the inside it was removed to the cooling rack. 32 minutes total time in oven was all it took.
They both recovered somewhat from the Melon Mashing but the straight YW one recovered fully and not a hint of the MM was observable. Plus one - for the YW over the YW / SD for the full Melon Mash recovery.
Combo YW / SD
We redid the entire process again with the oval in the basket. This time the bread stuck in the basket and was deformed in one place so we immediately had a Basket Deformation test going for this loaf. Lucy wanted to drop a melon on it too but we caught her just in time.
The SD oval was out of the fridge for 45 minutes to warm up but was still cool when it was un-molded and slashed. Before going into the mini with 2 of Sylvia's steaming cups this time. We used the same schedule as before including the flipping over and rotating; 15 minutes of steam and 17 minutes with out steam - with a falling temperature and convection with the no steam portion.
The oval spread mostly, but did spring and bloom a little. All the bread browned well on top but the big blisters were hiding somewhere else this time for some reason - Tiny ones were there agin though. The crust was crisp as usual though. Can't wait to see the crumb of these 3 different but similar breads and how much different the taste is and how the keeping qualities compare. As you can see the crumb is fairly open for these 100% whole grain breads. All are soft, moist and tender. with the YW more so. The YW has no sour and the SD / YW has a light tang and the SD is tangy as one could want.
Lucy voted this the best bread for a sandwich ever - especially when it is paired as a brie, homemade pate & bacon lettuce and tomato sandwich.
We love SD so it is no surprise we like SG bread the best - by far - with the SD /YW second but those who don't like sour would likely prefer the YW. They are excellent breads and would likely be nearly as good without the Session Black Lager and, without the beer, the bread would have a lower GI and perfect for those with diabetes. The crust stayed a little crisp but cooled much softer but it was very tasty on all 3 versions. Now to see if the YW versions can withstand a week of counter and still be edible.
The last monsoon dust storm was yesterday for the year it seems and today feels like the first day of fall with a high of 90 F
Whole Barley
Dark Rye
Black Lager 283, Water 29
% Whole Grain Flour
Red Malt
White Malt
Pumpkin, Sunflower Seed
Multigrain Black LagerSD and YW with Soaker & Seeds
This is the total weight for bothe levains. Each levain was 105g total one
had 10 g of SD stater and the other didn't. All the liquid for both was YW.
The Melon Mashing Mama
We love challenges of all kinds and bread baking ones are no exception. Anything, within reason, that one can do to learn something new, stretch limited understanding, gain new skills while having some fun at the same time, sounds good to my apprentice.
Top left are rolled oats, top right aresteel cut oats, bottom are whole oat groats.
Hanseata's Challenge; of a tinned multigrain bead with sunflower seeds, was a great way to see what grains were hidden away in Lucy's secret pantry. I knew she didn't have rolled spelt and barley or chestnut flour which proves even deep pantried, German baking apprentices have ingredient shortages like everyone else.
Look how chunky the autolyse ended up - even before the oat groat scald and sunflower seeds were added!
We went looking all over town for chestnut flour because we knew that we would never spend $10 a pound delivered for it over the Internet. But the Chinese and Indian market came up wanting. There are no Italian markets to be found around Gilbert, AZ either.
The fix was easy enough for Lucy, she just ground up a mix of Brazil, pecan, almond, walnuts and pistachio nuts as a replacement. She subbed medium grind whole spelt for the rolled variety and subbed medium ground bulgar for the rolled barley.
Lucy couldn't be outdone by a German baker she had never met, so she added some ground sesame seeds to the ground flax, some scalded whole oat groats, Toadies of course, and some left over prune water from the last bake. She also decided to sub yeast water for the commercial yeast specified and use a bit of lard, 5 g for the fat instead of shortening.
Fill the pan half full adn let it sise in the middle to the rim of the pan and it starts to crack on top. We didnlt dock.
What we wanted to make sure of is that we followed the list in order of weight and to use or limited knowledge of these kinds of breads to work out a formula that would make some sense to the woefully uniformed and totally lost like my apprentice and I.
We used all the whole spelt in the recipe for the levain and all of the liquid for it after the first stage build was YW. The 3 stages were 4 hours each where the levain tripled at the end of the 3rd stage. At that point we added the 10 g of whole rye to it, technically making a 4th stage and immediately retarded it in the fridge for 24 hours. The levain ended up being almost 12% of the total weight but it was very active.
It is amazing how bread can become..................................Eggplant lasagna in the blink of an eye!
The levain rose 50% in the fridge and finished doubling in 2 hours on the counter the next morning while everything else but the salt, which was sprinkled on top, the huge amount of sunflower seeds and the oat groat scald was autolysing. Normally we would do a minimum 4 hour autolyse for whole grains like this but we used 2 hours this time hoping for the best.
The whole grains came in at 85 % because the white whole wheat isn't whole wheat at all. The Toadies were note included in the whole grain calculation even though they are the toasted; sifted out middling, bran and wheat germ that, when added back into the mix, makes up for 4 times as much weight as the toadies as whole grain. By taking toadies into account, the whole grains would be 95%.
Once the autolyse and levain met up we did 6minutes of slap and folds to get the gluten going. After a 10 minute rest we did another 4 minutes of slap and folds. After another 10 minute rest, we did 2 minutes of slap and folds and then let the dough rest 15 minutes. We then did 3 sets of S&F's on 15 mine intervals where incorporated the sunflower seeds on the first on and the oat groat scald on the 2nd set.
A 30 minute bulk ferment followed the 3rd set of S&F's before the dough was divided into (2) 500g pieces and shaped into batards to ft the cocktail loaf pans. The tinned dough was allowed to proof on the counter before being retarded in the fridge for 24 hours.
The dough had doubled in the fridge and showed some cracks on top, a sure sign the dough was ready to be baked off. We allowed the dough to come to room temperature over 1 1/2 hours on the counter. The mini oven was fired up to 450 F and (2) of Sylvia's steaming cups were placed inside after being heated to boiling in the micro wave.
The tinned bread was steamed at 450 F for 5 minutes and then the mini was turned down to 425 F for another 5 minutes. The steam was then removed and the mini turned down to 375 F, convection this time. The loaves continued to bake for another 10 minutes as we rotated the tins every 5 minutes. At that point, we de-tinned the bread and continued to bake it for another 10 minutes.
When the bread hit 201 F we turned off the mini oven but let the bread stay in the mini oven until it hit 204 F when we removed it to a cooling rack. Because of the low temperatures, we didn't get the bold bake, spring or blisters of our other mini oven bakes but the bread did brown up to a medium brown and was very crunchy coming out of the oven, All of these characteristics are nearly identical to our other bakes of similar breads.
Lat night's dinner salad of kale, red leaf and romaine lettuce with nappa cabbage and feta cheese. All the usual fixings too!
We also didn't get the huge lengthwise split down the side of the loaf of the sample in Karin's post and don't know what we could have done to achieve that artistic baking flair of the original. This bread smells great, even though there aren't any aromatic seeds in it.
I think aromatic seeds would have been a fine addition and can't believe my apprentice didn't throw them in - even after I had Mini Oven's seed mélange toasted and ready to go in this bread. The Queen of Seeds, quite rightly, will be very disappointed in Lucy I'm sure - just like I am for this glaring omission.
A beautiful stuffed chicken breast with a tasty wine and butter suace.
This bake finished at noon yesterday and the loaves were wrapped when cooled to let the moisture redistribute. This morning the crust has gone soft, a good sign and we will cut it at the 24 hour mark to give it a taste. Cutting is over and the bread is about the nuttiest and seediest bread Lucy has ever concocted and more than the example. The dough more than doubled and the crumb is soft, moist and open. There is purple tinge to the crumb from the walnuts no doubt. It is delicious but not as dark as the original.
Very delicious indeed - unreal toasted. I got some pate out of the freezer I was saving for a bread like this one and plan to add a variety of cheeses, fruits, and veggies to go with the pate and this fine bread for lunch. Yummy!
Thanks Karin for the idea of this challenge bake! So much fun and tasty to boot ...... even though it ended up not very close to the original example.
Sunbursts right before sunset on retard day.
Multigrain SD & YW Starter
Multigrain and YW Levain
White Whole Wheat
Rolled Oats
Whole Farro - Einkorn
Whole Barley Meal
Potato Flakes
Strel Cut Oats
Whole Bulgar
Salt 1, Sea Salt 7
Ground Flax & Sesame Seeds
Almonds, Pistachio, Walnut, Pecan, Brazil
Sunflower Seeds
Barley Malt Syrup
Lunch on retard day.
We went with another multigrain white bread this week but instead of putting ground sesame and flax seeds in it we went with the 3 P's: pistachios, prunes and pumpkin seeds. This bread is the equivalent of 38% whole grains due to the Toadies and malts.
We decided to go with our multigrain sourdough starter instead of the SD, YW and poolish combo starter from last week and we went for the dour too by refreshing the stiff starter and then refrigerating it for 3 days before building levain and then refrigerating it for 24 hours.
The levain was a 3 stage build of: 3 hours, 3 hours till it doubled, and then 1 hour where it rose 25% before refrigerating. The levain was allowed to come to room temperature and finish doubling, about 3 hours before it was used. The levain came in at 20% of the total weight.
While the levain was finishing its final doubling on the counter, we began the autolyse the flour with the fig water, extra water, Toadies and malts – with the salt placed on top. The fig water was left over from re-hydrating the figs for a bake a couple of weeks ago. This week we have prune water for a future bake left over from re-hydrating the prunes from this bake.
Looks a little over proofed to me.
Once everything came together with a spoon at a little over 74% hydration, we did 5 minutes of slap and folds to get the gluten development started before resting the dough for 15 minutes and doing 1 more minute of slap and folds. Normally we would do at lea1t 20 minutes of slap and folds over two sessions of 6 and 4 minutes
We decided to go with less slap and folds and 3 S&F's to see if it opened the crumb. We don't think it will with all the add-ins for this bread but you never know when your apprentice gets her paws into stuff when you aren't looking,. The pistachios, pumpkin seeds and prunes were added at the beginning of the first and 2nd set of S&F's.
By the end f the 3rd set the add-ins were thoroughly incorporated. We allowed the bread to bulk ferment for 1 hour before dividing the dough into the pieces required for the Chacon design: a central knotted roll, 4 balls and 4 snails surrounding the roll.
This bread makes fin toast with half of; a mango, nectarine and peach, some bacon, black grapes and raspberries - yummy!
After these pieces were placed in the bottom of a lightly rice floured basket I forgot to put the pumpkin seeds in first which would cause a mistake trying to glue them on later. The remaining bulk of the dough was air shaped into a huge bialy to cover the design. The basket was immediately placed into a used trash can liner and placed in the fridge for an 18 hour cold retard.
The dough rose well in the cold and after a peek, Lucy decided to let the dough warm up for an hour before baking it off in the mini oven at 500F with (2) of Sylvia's steaming cups and 1/4 C of water tossed into the bottom of the oven for instant steam.
We glued the forgotten seeds on with egg wash, per my apprentice's recommendation but we should have used water as the egg wash browned much darker than the rest of the crust. Oh well, I really could care less and I know Lucy doesn't care a lick either!
The lunch sandwich today was an aged white cheddar, pastrami, spicy brown mustard with caramelized; onions, mushrooms and hot peppers all melted together in the micro wave to make a fine pastrami melt. Yummy!
After 4 minutes we turned the heat down to 475 F and at the 8 minute mark we turned it down to 450 F. At the 15 minute mark we removed the steam and turned the oven down to 425 F, convection this time. 12 minutes later the bread hit 205 F and was deemed done and removed to the cooling rack.
The bread sprang weakly but well enough for the Chacon design to show itself and it browned up with the little blisters the mini oven is famous for putting on crusts. But that egg wash was a mistake. The crust didn't lose all of it's crispiness as is cooled. The crumb was open, soft, glossy and moist. It was slightly sweet and sour due to the SD, fig water and prunes. The pistachios and pumpkin seeds were a nice chew foil to the soft crumb. We like this bread and will have no problem devouring it.
The rest of lunch.
Bread Flour
Fig Water 165, Water
Pistachio Nuts
Pumpkin Seeds
20 g of Pumpkin seeds used on the outside for decoration
We have been trying out various versions of buns for hot dogs and hamburgers. This time we went back to basics and looked for a whole wheat bun on the King Arthur website. We found their 100% WW one for hot dogs and their white bread one for hamburgers.
Since we were going to do a 35% whole wheat one, we decided to combine the two, replace the sugar with honey, drop the commercial yeast and replace it with yeast water, up the hydration to 75% and add some cream cheese to mix like Ian does on so many of his bun bakes.
We were needing to refresh the cherry YW anyway so did so, with only apples this time, and used the remainder to make a 1 stage, 100% hydration, levain over 300g that sat out at room temperature for 8 hours before we refrigerated it overnight after it had risen 75% in volume.
The next morning we let the YW levain finish its last 25% of rise on the counter. When it had doubled we through everything together and did 5 minutes of slap and folds and then let the dough rest for 10 minutes before doing another 5 minutes of slap and folds.
After a 15 minute rest we did 2 sets of S&F's on 15 minute intervals before allowing the dough to ferment on the counter for an hour. We then pieced out the dough into (8) 110 g pieces and pre-shaped 4 of them into hot dog buns and 4 into balls for hamburger thins.
10 minutes later we final shaped the buns putting the hot dog buns into a small Pyrex pan to proof and the hamburger thins on parchment on the top lid of the mini oven's broiler pan. The buns were allowed to proof for 5 hours on the counter.
The hot dog buns were brushed with an egg wash and were the first to go into the mini oven at 425 F after 8 minutes of baking the oven was turned down to 375 F convection this time. After 8 minutes with the fan the hot dog buns were deemed done and the hamburger thins then received the identical treatment.
The buns blistered up like the mini usually seems to manage every time. They were brown and shiny. Wow! These buns sprang 3 times their pre mini oven height! Yes 3 times higher - only yeast water can do that according to my bread baking experience. These bins were very open, light, airy and moist – the buns we have ever manages to date.
Yes, there is some hotnpeppers, cheese adn bacon in those beef patties.
Today's lunch with that fine Taztzel and I bet there is some pastrami in there too!
They were tasty too but not sour at all. Lucy was especially happy that her sister, our daughter was accepted into PA school. Yeah. We are all so happy for her. She requested tacos (Pibil, carnitas, grouper, chicken and carne asada) with guacamole, red and green hot sauces, pico de gillo, smoked pork necks in beans and Mexican green rice last night for dinner.
Tonight she got hamburgers, caramelized onion, mushrooms and various hot peppers with sweet and regular grilled potato wedges. She even liked the buns! Congrats to Molly!
Yeast Water 35% Whole Wheat Hamburger Thins
Water 158, Yeast Water 90
Cream Cheese
A fine breakfast for the PA girl too!
Holiday weeks usually mean festive cooking in the kitchen or outside on the grill and in the smoker. This week all three were up front and well used. It started off last Sunday with grilled salmon and corn on the grill.
Labor Day on Monday, we had our usual smoked ribs. We only smoke them for an hour and half before wrapping them in foil and finishing them in oven at a low and slow 225 F where we collect the juice to make the glaze….. ala Alton Brown. The girls don't like heavily smoked ribs and 5 hours of smoke can be too much for them.
Then on Tuesday, we grilled up some tasty smoked brats with homemade buns, chicken breasts and grilled eggplant. Wednesday was Rosh Hashanah so Aunt Beve's Hot & Sweet Brisket Flat came out of the oven and challah for the bread. With a whole brisket, the flat comes with a the point too..
I had been out in the garage looking for stored old Architectural photos for Ian wan I came across my lost Pastrami cure recipe that I though was lost forever. So the brisket point was destined to become pastrami for Meat Week.
Aunt Beve's Hot & Sweet Brisket.
We started the cure on Labor Day and deemed it finished yesterday morning- a full 4 day dry cure. I get better results using a dry rub cure than brine when curing a brisket point. Flats and whole briskets do better with a brine to cure that thicker meat well.
First pastrami dry cure on Monday .......and the 2nd non salt dry rub below right before going in the smoker on Friday.
The point has more fat than the flat and it is better suited for curing and smoking too. You can dry cure flats but it will take 5 days instead of 4 to cure properly.
After washing off the cure and soaking the cured brisket it cold water for an hour and half changing the water every half an hour to reduce the salt used in the cure, we heavily applied the non salt, dry rub and let the cured beef air dry uncovered in the fridge for 6 hours.
Then it was ready for the smoker, a full 8 hours at 225 - 250 F where the smoke was applied for the first 4 hours only. It took all day, but, by midnight, the pastrami registered 160 F on the inside and was finally done. After refrigerating overnight the pastrami sliced as thinly as anyone would want, both tender and delicious.
Home made pastrami is a rare treat since we usually smoke brisket without curing it for pastrami. This capped off a perfect Meat Week and now you know why my apprentice made that fine Tzitzel on Friday …Pastrami without a decent deli rye just isn't allowed around here. Guess I will have to have a pastrami sandwich for lunch just to make sure both Tzitzel and Pastrami are as good as they taste separately. But, then there is breakfast that is even better......
Some folks will say Brownman has gone nuts wasting good pastrami this way but my favorite way to eat pastrami by far, even better than in the middle of rye bread, is to make a Breakfast Pastrami Hash. This one had, besides pastrami, sauteed yellow,green onions and mushrooms, grilled corn, Mexican grey squash, red pepper and eggplant, steamed fresh; green beans and broccoli, roasted; carrot, red, white and sweet potato with a fried egg. If you haven't made home made breakfast pastrami hash you need too - as soon as possible:-)
5 pound brisket flat
6 cloves of garlic, minced
2 C beef stock (unsalted or low salt)
2 C red wine
3 large onions, sliced 1/2" thick
1 celery rib and 1 carrot sliced 1/2" thick
4 T canola oil
1 tsp each sea salt and fresh ground black pepper
1 tsp each onion powder and garlic powder
3 T of tomato paste
1 cup ketchup
1/2 cup Vietnamese garlic chili sauce –more it you like it hot.
1/2 cup brown sugar
1 tsp each dried thyme and rosemary
Preheat oven to 235 F and trim all but 1/4 of fat off the top of the brisket.
Put 2 T of canola oil, 3 cloves of minced garlic, the dried thyme and rosemary in a mortar and pestle can crush all into a thick paste.
Dry rub the brisket with onion powder, garlic powder, salt and pepper and place it in a large cast iron, enameled, Dutch oven with 2 T of canola oil and brown well on all sides on the stove top. Remove the brisket from the pot and coat with the herb garlic rub on all sides.
Put the veggies in the pot to soften and brown them. Add the rest of the minced garlic and tomato paste and brown the paste. Add the wine and sauté until 1/3rd reduced. Add the brown sugar, garlic chili sauce, ketchup and the beef stock to the DO to come up 2 inches up the sides. Nestle the brisket in pot. It should be submerged all the way but the fat top of it.
Bring the pot to the boil, cover and place in the oven for 1 hour basting the top every half hour. Flip the meat over and bake for another hour continuing to baste every half hour. After another hour flip the brisket again and check with fork for doneness. It should be tender but no falling apart. If not done continue to bake, 3 hours total in the oven and it should be tender.
Remove the brisket and tent with foil. Mash the veggies in the sauce with a potato masher or use a hand processor. Reduce the sauce by 20%. De-fat the sauce with a gravy separator and strain through a sieve forcing though all the liquid with a spoon. . If the sauce isn't thick enough for you, return to a pot, add some butter mashed together with flour to the mix to thicken it up.
When meat is cool wrap in plastic and refrigerate overnight. Cool the sauce and refrigerate it too. Slice the brisket against the grain in 1/4 "slices when very cold, place in a baking dish and sauce it. Cover with lid or foil and re-heat in the oven at 250 F. Serve heated sauce on the side.
Weoast oil coated chopped 1"square veggies with salt pepper, garlic and onion powder with some smoked paprika in a 400 F oven until browned about 45 minutes. Veggies include, red and white potatoes, sweet potatoes, cut in half mushrooms, summer squash, eggplant and onions. I make the veggies the day before too and re-heat them with the brisket and sauce in the oven at the same time.
Serve with a nice salad, pan sautéed green beans and challah with butter.

subset: commoncrawl


text:
Welcome to the Long Island Orchid Society
Established in 1953, The Long Island Orchid Society is a group of fun-loving orchid growers with a wide range of experience.
Our members grow in every possible environment: on windowsills, under lights, and in large or small greenhouses.We have pure beginners who want to know how to keep their recent orchid acquisition alive and how to get it to bloom again. Some of our members are experimenting beyond the realm of the widely-available moth and slipper orchids into the world of exotic species and complex hybrids.
The goal of the Long Island Orchid Society is to provide its members with the knowledge to make orchid growing fun. The Long Island Orchid Society has monthly exhibitions and raffles, knowledgeable speakers, periodic auctions of a wide range of orchids and a monthly culture corner, where growers of all skill levels bring their plants and questions and receive expert guidance. Join us soon!
Next Meeting:
July 14th
Jason Fischer, Orchids Limited
Native Orchids of Japan
Click HERE more for info
Long Island
Orchid Festival
Due to a scheduling conflict, the LIOS will not be holding a 2016 Festival but will continue planning a Festival for 2017. In the meantime, please feel free to attend any of our other meetings, auctions or events. That information can be found on the Events page.
Look forward to seeing you at a meeting, event or at the 2017 Long Island Orchid Festival!


text:
AUBURN HILLS, Mich. -- Larry Brown's "play the right way"
mantra seems to be in conflict with the Hack-a-Shaq strategy used
against Shaquille O'Neal.
"I've never done that, but if the guy is going to shoot a layup
and he's a 50 percent free throw shooter, maybe you foul him," the
Detroit Pistons coach said Thursday. "That's not bad basketball.
"That's not Hack-a-Shaq. That's hack anybody who's not a good
free-throw shooter."
Brown knows there's a big difference between fouling somebody
with the ball near the basket, and intentionally fouling O'Neal
because he's shooting just 41 percent at line in the playoffs.
But he wasn't ready to reveal his plans Thursday, three days
before Game 1 of the NBA Finals in Los Angeles.
"We'll see," Brown said when pressed on the topic.
Brown would say he doesn't plan to ditch his trapping man-to-man
defense against the high-scoring Lakers, at least initially.
"We got here by playing a certain way and we're going to have
to do our best to continue," Brown said. "But if stuff we do
doesn't work, you have to try things."
Brown -- who has coached with 10 franchises in 32 years --
normally takes over lackluster teams and makes them shine. But in
Detroit, he was given a five-year, $25 million deal to make a
contender a champion.
Rick Carlisle was fired a year ago despite leading the Pistons
to the Eastern Conference finals for the first time since 1991.
Carlisle was later hired by Indiana, which was eliminated Tuesday
by the Pistons in the conference finals.
Brown has found a slice of basketball heaven in Detroit.
After six seasons in Philadelphia, where he became frustrated
with Allen Iverson's tardiness and attitude, he fell in love with the Pistons.
"It was like being with the Olympic team this season," Brown
has said. "We coach and we teach, and that's what I like."
Brown's career has taken him to the NBA, ABA, college -- and the
Basketball Hall of Fame.
"There's not many guys who haven't won a championship who have
gone in," Lakers coach Phil Jackson said. "His service, his
coaching ability and his influence on the game has earned him the
respect of a lot of people in basketball."
Brown is the first coach to lead seven different teams to the
NBA playoffs, and to take four teams to the conference or division
His 933 regular-season victories in the NBA rank seventh
all-time; his 81 playoff wins tie K.C. Jones for fourth; he was
coach of the year when he led the 76ers to the 2001 finals; he led
Kansas to the 1988 NCAA title; and he'll coach the U.S. Olympic
team in Athens this summer.
But Brown has never won an NBA title.
The Pistons hope to change that.
"It would be a blessing," said Detroit's Richard Hamilton, who
is averaging a team-high 21.5 points in the playoffs. "Coach has
been in this league for so long and like he tells us all the time,
'You don't always get these opportunities, so when you're here,
you've got to take advantage of it.' So, it would be a great thing
to get something for him."
For Brown to get his first NBA title, he will have to prevent
Jackson from winning his 10th.
"I'm not jealous of it, but I respect it," Brown said.


text:
I'm sorry, but every plugin that use an iframe to implement a feature are considered by me as deprecated.
And more the voting process missing of fundamental text feedbacks: for example, "you have already voted" or "give your vote here" or "x voted" etc..; the adv snippets.com not possible to hide by admin ui is the top of useless.
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text:
Hi guys,
I really like this plugin, but just came to a point where it is giving me problems.
For my statistics I need to be able to call an url INCLUDING a parameter.
For example:
Right now the plugin would handle this as a redirect and my javascript (where I want to process the parameter) will not see the value.
Any ideas?
Kind regards


text:
Preventing the "Soho" effect: Creative Enterprise Zone wants artists to thrive
Alec Soth Billboard at University and Vandalia
You might as well plan on not sleeping this weekend, with celebrations marking the opening of the new Green Line happening all day and evening on Saturday, and the art activities and performances going until dawn in Minneapolis for Northern Spark. Amidst your Saturday plans, you may want to consider getting off at the Raymond Avenue Station, where artists and entrepreneurs will show off the new Creative Enterprise Zone, an area touted to be a "center of creativity and enterprise." The intersection of University and Raymond is central, with borders at Prior Avenue, the railroad tracks by Energy Park Drive, and along University Avenue before St. Paul meets Minneapolis.
Alec Soth at the Dubliner Pub
Costume Designer Amy Kaufman
Photo by Steve Wewerka Photography
See here a full list of Creative Enterprise Zone performances and activities.
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Find out about arts and culture events in Minneapolis & St. Paul and offers you won't hear about anywhere else.
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text:
Rupert Murdoch Still Doesn't Care About Pulitzers
Too bad, writers and editors.
Even as his staff are resolving to renew their quest to create award-winning journalism in the face of criticism that The Wall Street Journal has become a shallower version of its former self, owner Rupert Murdoch insists he doesn't care that the paper hasn't won a Pulitzer Prize in three years and this year wasn't even nominated. "We never will be. Don't worry. We're not in the business for prizes, we're there for our readers," Murdoch told us at last night's Costume Institute Ball at the Metropolitan Museum of Art. "We never get prizes, anywhere. We don't do it."


text:
Hollywood's A-list is dripping with diamonds, as the 71st Annual Golden Globe Awards get underway live from Beverly Hills. Hosts Tina Fey and Amy Poehler are back for a second successive year, aiming to crack us all up at.
RadarOnline.com is live blogging the winners, losers… and everything in between.
Elisabeth Moss wins Best Actress In A Mini Series for her role in Top of the Lake.
Behind the Candelabra wins Best Mini Series Or TV Movie.
Jacqueline Bisset's cursing was bleeped out as she accepted the award for her role in Dancing on the Edge – Best Performance By An Actress In A Supporting Role In A Series, Mini Series Or Motion Picture Made For Television.
Jennifer Lawrence won the first award of the night for her role in American Hustle, Best Performance By An Actress In A Supporting Role In A Motion Picture – Comedy or Musical.


text:
Creme Fraiche
Potato Salad with Lox and Everything-Bagel Spice
A riff on a bagel with lox and cream cheese. If you're not feeling the smoked salmon, simply omit it. And if your market stocks jarred everything spice, use that in place of the homemade mix we've offered here.
Grilled Kale Salad with Paprika Breadcrumbs
Grilled salad. It's a thing. This one gets a double dose of smokiness, both from the charred greens and the smoked paprika.
Lemony Smoked Trout Tartine
This open-faced sandwich provides a twist on your usual lunch by using smoked trout. Adding fresh lemon juice helps balance out all the heavier flavors. This recipe is part of our lunch for a week series; check out the rest for the remaining days here.
How to Bake with Basically Any Dairy You Have on Hand
Here's when you can substitute sour cream, crème fraîche, yogurt, and more.
Wilted Greens Soup with Crème Fraîche
When things in the crisper drawer aren't looking so crisp anymore, make this soup.
Iceberg with Tomatoes, Blue Cheese, and Bacon
The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.
Crostini with Crushed Eggs and Salted Anchovies
Hot tip: Super-fresh eggs are going to be harder to peel than the ones you'll find at the grocery store.
Yellowtail Crudo with Citrus and Avocado
If you can't find yuzu kosho, combine 1½ tsp. lemon juice, ½ tsp. orange juice, and a pinch each of finely chopped serrano and kosher salt.
Maple-Cinnamon Toast with Citrus and Crème Fraîche
The cinnamon butter will saturate the bread while it bakes, almost like an eggless French toast.
Kale BLT Salad
Thick slab bacon is key to this dish. Buy it packaged if you can find it or from the butcher.


text:
In buying professional liability insurance the physician enters into a contract to pay a premium in exchange for which the insurance company agrees to assume, within fixed limits, the defense against claims and the risk of losses which may or may not occur. The insurance premium constitutes the consideration for which the insurance company accepts financial responsibility for claims incidental to the performance of medical services. In this way the physician eliminates a worrisome element of uncertainty in the practice of medicine that might otherwise interfere with his professional efficiency and possibly jeopardize his financial status. The cost of professional liability insurance is an item of overhead expense to be figured in determining the cost of rendering professional services in the same manner that insurance is an element of cost to the consumer in the purchase of all other services and commodities.
It is not feasible to carry insurance to
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I am new to working with Exchange and public calendars. I have a group of users that the public calendars in Outlook to schedule equipment use. They all have their Outlook configured not to automatically add a reminder to new appointments. The issue they are having is that when one of them sets up an appointment in the calendar the appointment is set up without a reminder. Then they send the appointment to the other users who accept the appointment. The originator of the appointment never gets a reminder because the appointment isn't set up with one, the other users (unless they remember to unclick the reminder box) get reminders on the appointment because when they accept it it is automatically assigned a reminder of 15 minutes.
This problem came about after we moved our Exchange server from one server to another. Is there a setting somewhere that could have been missed or something that would have caused this problem? I have run the 'outlook /cleanreminders' command and I also ran the 'outlook /cleanfreebusy' command and that didn't help any.
Any suggestions?
Thanks so much
Collapse -
Outlook Switches
by BFilmFan
You didn't mention which version of Outlook and Exchange, but for Exchange 2003 and Outlook 2007, try opening outlook with these switches:
Outlook /sniff
Also, when you moved the Exchange server, did you also move the Public Folders from the old server to the new server?


text:
Share Photo
Otis McDonald takes part in a news conference in front of the Supreme Court in Washington, Tuesday, March 2, 2010. The Supreme Court appeared willing Tuesday to say that the Constitution's right to possess guns limits state and local regulation of firearms. But the justices also suggested that some gun control measures might not be affected. (AP Photo/Haraz N. Ghanbari)


text:
Open Office 2.4 is Complete and Supports PDF/A-1
Open Office 2
The Open Office project has just released the final version 2.4 of its free office software.
Open Office 2
The release, which was originally anticipated in early March to coincide with CeBIT, was delayed due to a number of bugs.
Now the final version, which is equivalent to the code base of release candidate 6 has been published. One of version 2.4's outstanding features is its ability to export documents to PDF/A-1 (ISO 19005-1) format, which is designed for long-term archiving. Due to its status as an ISO standard, ISO 19005-1 is important for public offices. At the same time, the Base database component on Windows now supports databases in Microsoft Access 2007 format. Users will need to wait for support for further Office 2007 formats: they are on the roadmap for Open Office version 3.0 in the fall, as Jaqueline Rahemipour, the Open Office project leader Germany confirmed in an interview. Other improvements to version 2.4 include a master password which protects access to stored passwords. The Office Suite can now used HTTPS WebDAV to access documents on the Web. Additionally, the developers have reworked various details of the diagram module in line with user requests. Open Office 2.4 is available from the project website for Windows, Mac OS X and several flavors of Linux.
Issue 26: Linux Shell Handbook 7th Ed./Special Editions
Buy this issue as a PDF
SUSE Joins the Microsoft Test Drive Program
Customers can take a free test drive of SLES for HPC on the Azure Cloud
SiFive Launches a Line of Open Source Chips
San Francisco-based chip company announces their first fully open source chip platform.
Fedora 24 Released
The whole distro gets rebuilt on glibc 2.3
Canonical Announces Cross-Distro Support for Snaps
Ubuntu Vendor tries to solve app packaging and distribution problem across distributions.
ownCloud Forked
Founder of ownCloud launches the Nextcloud project.
HP Enterprise Unveils a Futuristic Computer
Will The Machine change the way future programmers think about memory?
CoreOS Announces Distributed Storage System
The new Torus distributed storage system is available under an open source license on GitHub
Google Beats Oracle in the Android Lawsuit
Juries decides Google's use of Java APIs Was Fair Use
Linux is the Largest Software Development Project in History
But if you are not using the latest Linux kernel, your system is insecure.
Linksys Says Yes to Open Source Firmware
Home routers will give room for custom firmware but still comply with FCC rules


text:
Paul Voodini launching his recent manuscript named Pure Q & A which features prefaces from Neal Scryer as well as Luke Jermay. Can you think a complete Q & A event without having any gimmicks, dexterity, spikes or pre-views? The manuscript describes a full-length event for mind-reading which is both apt for parlor as well as stage, where the queries are responded, the futurity is perceived as well as telepathy has been showcased. According to Luke Jermay-The perception of Paul Voodini through his manuscript Pure Q & A raises him to a land of winners!.The script being available at the rate of £18 can also be collected through ebook which you can get further details from the www.readerofminds.co.uk.
Magic News by MagicWorld.co.uk Magic Shop


text:
As the debate over paid sick leave has been overshadowed by the prospect of an outbreak of swine flu, NFIB argues that 75% of small businesses offer sick leave. Coming out of a recession, NFIB's Susan Eckerly says, this is the wrong time to impose such a mandate on small-business owners. "If they don't offer paid sick leave, it's probably because they can't afford it," she says. "Paying wages is sometimes all an employer can do."
Full Story:WBUR-FM (Boston)


text:
3D Printing Transforms A Brick Wall Into A LEGO Wall [Video]
Greg Petchkovsky blurs the line between digital and physical by augmenting areas with new technology.
Greg Petchkovsky's project for the "Make it Real" challenge on Instructables blurs the line between digital and physical. A real sandstone block is augmented with a 3D print to make it seem as though the wall is made of LEGO bricks. The Creators Project reports that Petchkovsky took photos of a missing corner of a sandstone block and then used 3D photoscan software to recreate it and print it out. You can check out the project in the video below:


text:
History Today in Vietnam War History
Courtesy of The History Channel, a couple of big events on this day.
In 1965:
In the first major offensive ordered for U.S. forces, 3,000 troops of the 173rd Airborne Brigade—in conjunction with 800 Australian soldiers and a Vietnamese airborne unit—assault a jungle area known as Viet Cong Zone D, 20 miles northeast of Saigon. The operation was called off after three days when it failed to make any major contract with the enemy. One American was killed and nine Americans and four Australians were wounded. The State Department assured the American public that the operation was in accord with Johnson administration policy on the role of U.S. troops.
In 1972:
President Nixon announces that no more draftees will be sent to Vietnam unless they volunteer for such duty. He also announced that a force of 10,000 troops would be withdrawn by September 1, which would leave a total of 39,000 in Vietnam.


text:
Nike Black lightweight running jacket
Item No.2850101756
Item No.2850101756
This lightweight black running jacket by Nike is made from water repellent, breathable material with a detachable hood, perforated side panelling and four front pockets.
Sunday to Friday - order by 9pm
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Show full delivery details
Subject to exceptions, Debenhams is happy to exchange or refund your purchase within 28 days of delivery. Please check here for more details on our returns policy and exceptions.
Open a Debenhams Credit Card today and receive:
Please note: if the amount you pay on your card is less than £500 after the 10% discount is applied, the offer will not be available.
Credit available from NewDay Ltd to over 18's only. *Terms &Conditions applyFind out more & apply now


text:
I'm using the Max Mag - Responsive WordPress Magazine Theme for my website and I just installed tubepress.
Everything look great except when viewing the site on an phone or Ipad, the video gallery isn't responsive with my theme.
Does anyone know of a way to make the gallery responsive because I'd really like to use this plugin?
Any/all suggestions welcome


text:
Game-O Emulator Community Edition
- Posted: Aug 07, 2013 at 6:00AM
- 16,633 views
There's a new KickStarter project that just has days to go (it's fully funded already) that just recently released an emulator... meaning we can start building games and stuff for it, today, free...
The project? Open-source programmable hand-held console, FEZ Game-O
The emulator?
This is a community edition of the emulator for Fez Game-O console. It is WPF based application. To exit the emulator press "Power" button. To change the color of the emulator press one of the colored button at the bottom of the screen.
Initial submit: Source code only. The installation project is in progress and will be added later.
Yep, you get the source to the emulator!
Na emulator isn't much without something to run in it...
This is a clone of the Tetris game for Game-O. It has been tested only on Emulator. I will most likely do another revision once the actual hardware is out.
Inspired by:
Here's the deal,first make sure you have Visual Studio 2012 installed, the .Net Micro Framework (you can find 4.3 here), download the emulator, Build it.
Now the .Net Micro Framework Emulator Device list should have a GameOEmulator listed.
Now the Game-O Fetris project should run and be playable in the emulator...
Here's it running on my system;
Now go crazy and get your GameO on!
(BTW, if you have a touch system, the emulator is even easier to use...)
Oops, something didn't work.
Comments have been closed since this content was published more than 30 days ago, but if you'd like to continue the conversation, please create a new thread in our Forums, or Contact Us and let us know.


text:
Marc Jacobs Beauty has launched www.marcjacobsbeauty.com — the brand's e-commerce website featuring more than 150 products in the Marc Jacobs Beauty collection, as well as exclusive access to limited-edition product offerings.
Beauty retailer Sephora has appointed former Sears Canada and Loblaws executive Calvin McDonald as president and CEO of Sephora Americas, effective Jan. 1, 2014.
Specialty beauty retailer Sephora is turning to Duncan/Channon to design the website for its new Marc Jacobs Beauty collection. The site goes live Aug. 9, following the launch of a teaser site, likewise designed by Duncan/Channon.


text:
We need some advice here. We developed an ios game using opengl. the app uses an EAGLView which receives the touch events and implements a custom renderer.
we have tested the binary both in the simulator and device, from ios version 3 to 4.2.1. Everything is just OK.
so, we submit for approval and after review receive rejection arguing that the game does not provide functionality, and that it only has a main menu with three buttons all of which take the user to a webpage...
In fact there are three buttons in the game menu, but only the first one is a link to "more" about the game online... the others when pressed take the player to the other sections of the game. We have been unable to reproduce this, my guess right now is that the new ios version (5) changed something in the API and the touchbegan and touchend methods are acting differently.. so i'm downloading the latest version to try that.
In the resolution center, the responses we got are really not useful, they didn't said anything about the system versions used during review, we asked for more details, but only got the same cold answer.
Any suggestions in how to approach this problem i'll really appreciate it.
I'm also thinking that maybe we should remove all the links from the menu. the response from the review was just: 'we do not provide pre-approval for any apps. you have three buttons leading to a webpage'
Thanks for the help!.


text:
UPGRADE: Please report anything out of the ordinary post-upgrade in this thread: http://www.orthodoxchristianity.net/forum/index.php/topic,66430.new.html
0 Members and 1 Guest are viewing this topic.
It is the biggest Russian Orthodox Church Complex outside the former Soviet Union that also includes a cultural centre, and was named after Saint Philip, one of the 12 apostles of Jesus Christ.
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text:
I am using the multicol package, with two columns, and need a figure to span both columns. I am aware of
\begin{figure*}, but I do not want the figure to float. I have been googling for about an hour, to no avail. Any help would be great.
We started with Q&A. Technical documentation is next, and we need your help.
Whether you're a beginner or an experienced developer, you can contribute.
Have a look at the package nonfloat (it is part of TeXlive so there is a good chance you already have it). The following example taken from the manual of nonfloat shows how you can have a non-floating figure with caption:
The nonfloat package provides the \figcaption command that can be used outside floats. In order to combine this with multicol I think you have to \end{multicols}, put the figure, and then \begin{multicols}{2}.
Well, floating figures in LaTeX can be challenging... But as far as I remember, the core of it is that a figure always is floating and there is no way to change that other than not using a figure but includegraphics directly.
Having that said, chapter 9 "Floating tables and figures" in "Guide to LaTeX" mentions some things that might help you (listed in order mentioned):
Not completely off-topic, http://www.deesaster.org/latex-magazinerstellung.php has an example article showing how to make magazines with latex (see the example LaTeX-Magazinerstellung-Artikel.pdf) which uses multicol and has pictures spanning more than one column. This, I think, is interesting, unfortunately the source code and guide are in German, but I think he does it with a \parbox ...


text:
Gupta Insider-Trading Sentence Is Re-Set for Oct. 17
Ex-Goldman Sachs Group Inc. director Rajat Gupta's sentencing on securities fraud for leaking inside information to fund manager Raj Rajaratnam was reset for Oct. 17, a day earlier than previously set.
Gupta, 63, formerly managing partner of McKinsey & Co., was convicted by a federal court jury in Manhattan on June 15 of three counts of securities fraud and one count of conspiracy. Prosecutors said Gupta, who sat on the board of New York-based Goldman Sachs and Cincinnati-based Procter & Gamble Co., leaked tips he learned from board meetings to Rajaratnam, who had also been his business partner.
U.S. District Judge Jed Rakoff, who presided over the trial, originally set Gupta's sentencing for Oct. 18. Rakoff, in an order made public today, said that date had been reset with "the consent of the parties."
Prosecutors said Gupta's tips included information about a $5 billion investment by Warren Buffett's Berkshire Hathaway Inc. in Goldman Sachs on Sept. 23, 2008, and on Goldman Sachs losses in the fourth quarter of 2008. Gupta faces as long as 20 years in prison for his conviction for securities fraud while conspiracy carries a maximum term of five years.
67 Convicted
He is most prominent of the 67 people convicted since the nationwide crackdown by agents with the Federal Bureau of Investigation in New York and prosecutors in the office of Manhattan U.S. Attorney Preet Bharara began five years ago. To date, the U.S. has brought cases against 71 traders and their sources from Wall Street to Silicon Valley. No one has won an acquittal; six cases are pending.
Gary Naftalis, a lawyer for Gupta, said the sentencing date was changed at Rakoff's request.
Jerika Richardson, a spokeswoman for Bharara, declined to comment on the rescheduling.
Rajaratnam, who co-founded Galleon Group LLC, was convicted at trial last year and sentenced to 11 years in prison, a record at the time for insider-trading crimes. He's appealing the verdict.
The case is U.S. v. Gupta, 11-cr-00907, U.S. District Court, Southern District of New York (Manhattan).


text:
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Date: date unknown
Description: National Tuberculosis Association five dollar Christmas Seal bond certificate.
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Description: Handbill and order form advertising reaper and mower manufactured by Cyrus Hall McCormick. This describes the gold medal awarded at the "Great French Exhib...
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Date: 1947-02-11
Description: Cover of booklet containing remarks made by D.B. Baker, Manager of Engineering Industrial Power Division, International Harvester Company. The remarks were...
Date: 1894 ca.
Description: Illustration of a "prairie breaking plow" of the 1840s. Includes the text "prairie breaking plow of fifty years ago."
Description: Illustration used for a book written about the history of the typewriter. Image includes Christopher Latham Sholes, inventor of the first practical typewri...
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Description: Letterhead of the La Crosse Wallis Carriage Co., manufacturers of fine family carriages, showing a view of the factory with the Mississippi River in the ba...
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text:
, Volume 15, Issue 5, pp 1219-1238
First online:
The Happiness of Single Mothers: Evidence from the General Social Survey
- John IfcherAffiliated withSanta Clara University Email author
- , Homa ZarghameeAffiliated withBarnard College
Rent the article at a discountRent now
* Final gross prices may vary according to local VAT.Get Access
A vast "single mothers' well-being" literature exists but has not studied single mothers' subjective well-being (SWB). This shortcoming is important since it has been shown that there are potentially large slippages between economic indicators and SWB. Using repeated cross-sectional data from the General Social Survey 1972–2008, we examine single mothers' happiness in the US both in absolute terms and relative to other groups: all respondents who are not single mothers, all female respondents who are not single mothers, single childless women, and married mothers. In levels, we find a significant single-mother happiness deficit compared to other groups. This deficit is explained by being single, with the happiness of single mothers statistically indistinguishable from single women without children. Over time, however, the deficit has shrunk relative to all other groups except married mothers. We discuss possible explanations for our findings, including: changes to social welfare programs, increased labor force participation, compositional shifts in single motherhood, and stigma. Our findings are most consistent with compositional shifts and changes in the stigma associated with being a single mother.
KeywordsSingle mothers Happiness Subjective well-being General Social Survey Time-trends
Reference tools
- Title
- The Happiness of Single Mothers: Evidence from the General Social Survey
- Journal
Journal of Happiness Studies
Volume 15, Issue 5 , pp 1219-1238
- Cover Date
- 2014-10
- 10.1007/s10902-013-9472-5
- Print ISSN
- 1389-4978
- Online ISSN
- 1573-7780
- Publisher
- Springer Netherlands
- Additional Links
- Topics
- Keywords
- Single mothers
- Happiness
- Subjective well-being
- General Social Survey
- Time-trends
- Industry Sectors
- Authors
- John Ifcher (1)
- Homa Zarghamee (2)
- Author Affiliations
- 1. Santa Clara University, 500 El Camino Real, Santa Clara, CA, 95053, USA
- 2. Barnard College, 3009 Broadway, New York, NY, 10027, USA


text:
IEC 31010:2009 is a dual logo IEC/ISO, single prefix IEC, supporting standard for ISO 31000 and provides guidance on selection and application of systematic techniques for risk assessment. This standard is not intended for certification, regulatory or contractual use.
NOTE: This standard does not deal specifically with safety. It is a generic risk management standard and any references to safety are purely of an informative nature. Guidance on the introduction of safety aspects into IEC standards is laid down in ISO/IEC Guide 51.
Document published on: 2009-11-01 Edition: 1 (Bilingual) ICS: 03.100.01 Status: Published Stage: 60.60 (2009-12-01) TC/SC: ISO/TC 262 Number of Pages: 176
This standard has not been revised
No corrigenda or amendments available
- ISO 31000 - Risk management


text:
District of New York Real Property Cases
All Other Real Property Cases, Dockets and Filings
Cases filed
Cases 1 - 10 of 656
Johnson v. Wolan et al
as 1:2016cv05893
Plaintiff: Theodore F. Johnson
Defendant: Natalia Wolan, Arlene F. Boop, Alterman and Boop LLP and others
Cause Of Action: Fed. Question
Figueroa v. HSBC Bank USA,N.A. et al
as 1:2016cv00893
Plaintiff: Betsy Figueroa
Defendant: HSBC Bank USA,N.A., PHH Mortgage, Mortgage Electronic Registration Systems, Inc.
Cause Of Action: Diversity-Other Contract
Wells Fargo Bank, National Association v. Figueroa
as 7:2016cv05443
Plaintiff: Wells Fargo Bank, National Association
Defendant: Susan Figueroa
Cause Of Action: Contract Real Estate
Melnichenko v. 110 Central Park South Corporation
as 1:2016cv05156
Defendant: 110 Central Park South Corporation
Plaintiff: Aleksandra Melnichenko
Cause Of Action: Diversity-Real Property
Speedway LLC v. Estron Oil Corp.
as 1:2016cv02963
Defendant: Estron Oil Corp.
Plaintiff: Speedway LLC
Cause Of Action: Diversity-Other Contract
Ding Sheng Realty Corp. v. Jong et al
as 1:2016cv04147
Plaintiff: Ding Sheng Realty Corp.
Defendant: Daniel Jong, Global Tower Assets, LLC , GTP Structures I, LLC and others
Cause Of Action: jd Diversity-Declaratory Judgement
Buoni v. Greenpont Mortgage Funding, Inc. et al
as 1:2016cv00614
Plaintiff: Paul E. Buoni
Defendant: Greenpont Mortgage Funding, Inc., Mortgage Electronic Registration Systems, Inc.
Cause Of Action: Diversity-Racketeering (RICO) Act
Wenegieme v. US Bank National Association et al
as 1:2016cv02634
Defendant: Steven J. Baum, Krystal Hall, Melissa Hively and others
Plaintiff: Celeste Wenegieme
Cause Of Action: Fed. Question
Zizi v. Christiana Trust
as 1:2016cv02570
Defendant: Christiana Trust
Plaintiff: Charles Zizi
Cause Of Action: Notice of Removal
Pipala v. J.P. Morgan Chase Bank, NA
as 1:2016cv03723
Plaintiff: Thomas James Pipala
Defendant: J P Morgan Chase Bank, NA
Cause Of Action: Fed. Question
Disclaimer: Justia Dockets & Filings provides public litigation records from the federal appellate and district courts. These filings and docket sheets should not be considered findings of fact or liability, nor do they necessarily reflect the view of Justia.


text: Built in 1934 by Göring as guesthouse. After the 2nd World War, taken over by Hoenecker, president of DDR. Remotely located in the woods with a ark and a lake (bathhouse and boathouse). Ideal for relaxation; gourmet restaurant, good spa, nice rooms and very friendly staff. Very good rates, depending upon which season. Only abt. 45 km from Berlin.


text:
Time Crunch (8-bit)
Credits & Info
- Uploaded
- May 22, 2011 | 12:38 PM EDT
- File Info
- Song
- 2 min 4 sec
- Score
- 4.46 / 5.00
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Licensing Terms
You may not use this work for commercial purposes without making specific arrangements with the artist UNLESS your work is a web-based game or animation, in which case you may use this freely.
- Score:
- Rated 4.46 / 5 stars
- Plays & Downloads:
- 3,015 Plays | 235 Downloads
- Share Links:
- Genres:
- Electronic - Video Game
- None
Author Comments
Rated 4 / 5 stars
Its good.
Sometimes the rhythm feels a little awkward to me, but overall nice job.
And dont worry. My average time spent on a chiptune is about the same. Even with some songs that arent chiptunes.
Thanks. I think I understand what you mean with the awkward rhythm. Yeah it has my full creativity but it's all sandwiched together quite sloppily.
Rated 5 / 5 stars
it is a bit repetitive.. but I don't give a crap! Its cool!
Thanks a bunch :p
Rated 4 / 5 stars
Very nice - IMMA GIVE IT AN 8
Really like this, it's a bit repetitive, but I think it;s supposed to be, no?
Thanks :) and yeah I guess it it as it would be used as background music I guess.


text: For 30 years, the Valorisation de L'Innovation dans l'Ameublement, affectionately known as VIA, has promoted contemporary, innovative furniture design with economical and eco-friendly projects by new talent. "We have a very important action to reveal French designers," explains Gérard Laizé, executive director of the company. Through its impetus to finance projects based in both technical research and creativity, VIA aims to connect manufacturers, designers and retailers. Laizé teamed up with the widely recognized Paris modern art museum, Centre Pompidou, to create Via Design 3.0, an exhibit highlighting the company's history of modern design for the home. To coincide with the show's last weekend, contributing writer Suzy Evans shares the history behind a few of the pieces on view.


text:
|First Side Panel
|Second Side Panel
|Completed Tote!
|Tote Bag in Action
|My Adorable, But Not Smiling Model
|Action Shot!
|First Side Panel
|Second Side Panel
|Completed Tote!
|Tote Bag in Action
|My Adorable, But Not Smiling Model
|Action Shot!
It is a super cool boy bag! Just like it should be great job! Every time sewing is a new lesson learned!ReplyDelete
you already know from IG that I think this bag is brilliantReplyDelete
it really is an awesome bag! i love that fabric so much and he looks quite pleased with it also!ReplyDelete
I just finished two QAYG totes. I agree that it is a so much fun. Your bag turned out beautifully. Who wouldn't love showing it off? Nice!ReplyDelete
It is very nice post.I like it very much.Sheepbuy is the best way to sell online!
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text:
I have a couple hundred posts to choose from yet the post of the day is always one of the first 20ist posts. It doesn't cycle though all the posts. (I've been using this for several months now.)
I have a couple hundred posts to choose from yet the post of the day is always one of the first 20ist posts. It doesn't cycle though all the posts. (I've been using this for several months now.)
Same is here...
Hi, 12sp
i got the problem .
Its working for some posts due to category from the admin panel settings of post of the day plugin you have to tick all the categories then it will work fine. :)
Thanks. Too bad it can't handle the top category. It would be nice if there was a select all option.
You want post of the day from your complete database or from all categories then why its too bad, actually what you want??
monika11, I don't understand what you wrote.
Maybe I can explain myself better.
Here is an example of some categories:
WordPress > Multisite
WordPress > Plugins
WordPress > Troubleshooting
I should be able to select WordPress and it knows to use the subcategories, right now it does not. It hangs on the first twenty or so posts in the top category.
That's why it would be nice to have a select all option.
You are demanding about the plugins more features .
It does not hangs over first 20 posts.
Categories or subcategories you have to select each of them from admin panel settings.
If you select all categories tick all of them then it will works on complete database posts not only for first 20 posts.
"it would be nice" is not demanding, it is only a request. It is up to the plugin creator to decided to implement or ignore.
I have simply written about an issue I had on two separate sites. For me, it recycled only the first 20 posts, when only selecting the top category. Again if the plugin creator decides to investigate this he/she can.
Ok fine . Now plugin provides that you have select each of categories either main or sub category .
In wordpress fourm there is no reply from weeks and months no developer reply(or plugin creator) .
Please make this topic as closed .
This topic has been closed to new replies.


text:
Legislative Drafting - LAW 7442-3 Hours
This course is an introduction to legislative drafting. Objectives for this course include: (1)understanding the forms and conventions of legislative drafting: (2) learning to conceptualize legislative solutions to social problems; and (3) appreciating the relationship between legislative drafting and substantive policy.
Summer 2011 Section 100
Professor Mary Ksobiech
Syllabus Download
Fall 2011 Section 001
Syllabus Download
Summer 2012 Section 050
Syllabus Download
Fall 2015 Section 001
Professor Alyce Spruell
Syllabus Download