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HAMDEN, Conn. Snowflakes made of coiled copy paper, Post-it notes and even Swarovski Crystal pile into a business-park office like an indoor blizzard.
They arrive by mail in envelopes and boxes. Some are dumped off by hand, others hauled in by UPS and Fed-Ex workers.
This is bigger than Santa Claus. The volume, its just insane, said Joel Krivit, property manager at Wilbur Cross Commons Business Park, as he watched people carry armloads of Frisbee-sized snowflakes into an already crowded space.
Their destination: the office of the Connecticut Parent Teacher Student Association, a nonprofit organization that comprises more than 260 parent-teacher groups in communities across the state. On Dec. 16, only two days after the Newtown shooting left 20 children and six adults dead, group leaders met with three members of Newtowns Sandy Hook Elementary School to discuss what to do to help the surviving students.
The answer: Snowflakes for Sandy Hook.
Sandy Hook students will return to classes at Chalk Hill Middle School in neighboring Monroe. The PTSA wants to decorate the halls and classrooms of Chalk Hill, making it a winter wonderland to welcome the students.
So they sent out a request via media and on the groups website, asking for snowflakes. People replied, in a big way. A flurry of letters quickly became a deluge from such places as Haltom City, Texas, and Metairie, La.
Words cannot begin to express how deeply sorry I am that you are going through this tragic time, one note said.
A kindergarten teacher from San Diego wrote to say that her entire class made snowflakes for Sandy Hook students.
England, Hong Kong, Germany and most of the United States have all sent their regards. The PTSA even received some from U.S. soldiers stationed in Iraq, volunteer Michael Baldarelli said.
Its nice to see the whole world chipping in, he said.


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Use Cheerphone Spirit Personalized Stickers to accent megaphones, clothing, posters and more!
Our Cheerphone Spirit Personalized Stickers showcase a cheerleading megaphone surrounded by stars and your custom text. Choose from three convenient sizes - 2, 3 and 4 inch diameter to personalize favor bags, posters, clothing and more.
Please allow ample time for delivery. Our ship date for this product is noted in your shopping cart. Many items are shipped separately, so please allow extra time for these items to arrive. Shipping charges are based on the value of the merchandise and not the number of shipments. For additional shipping information, contact our Customer Service Department at (email@example.com or 1-800-227-2789).

subset: commoncrawl


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OTTAWA - The Public Health Agency of Canada is probing a salmonella outbreak that left nine people sick in three provinces.
The agency says the infection is linked to the consumption of dried sprouted chia seed powder and dried chia seeds.
A recall has been issued for various products containing sprouted chia seeds from Advantage Health Matters.
The products were sold under the brands Organic Traditions and Back 2 the Garden.
The health agency says the products have been recalled and are being removed from the marketplace due to possible Salmonella contamination.
The agency says six cases have been reported in British Columbia, one in Alberta and two in Quebec—one person was hospitalized but has recovered.
The agency says seven of those people have indicated they consumed dried sprouted chia seed powder.
Chia seeds have been touted as a nutrition supplement that help in weight loss.
Those suffering from a salmonella infection usually experience fever, digestive problems and chills.
In healthy people it often clears up without treatment.
Advantage Health Matter's website lists the company under a Toronto address.
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Because life is about living
77/7 Sukhumvit 8, Sukhumvit Road
Klongtoey, Bangkok 10110, Thailand
Citadines Sukhumvit 8 Bangkok is conveniently located in the heart of the city. Travellers can enjoy easy access to a myriad of activities, shopping centres and government institutions while residing in these chic serviced apartments in Sukhumvit.
Getting to Citadines Sukhumvit 8 Bangkok
From Suvarnabhumi International Airport:
From Don Muang International Airport:
Nearest public transport from Citadines Sukhumvit 8 Bangkok
City Air Terminal: Makkasan (15 minutes drive)
Skytrain station: Nana (5 minutes drive by complimentary tuk-tuk service)
Home to more than 60,000 crocodiles, the Bangkok Crocodile Farm is a popular attraction in Thailand and is known to be one of the largest animal conservation efforts.
The elegant Pridi Banomyong Institute is dedicated to the memory of the eminent historical figure that played a key role in creating the Kingdom of Thailand as it exists today.
Visit the Royal Elephant Museum and indulge in the serenity while staying at Citadines Sukhumvit 8 Bangkok.
Travel back through time and witness a variety of antiques and ancient arts by visiting the world's largest golden teak mansion – the Vimanmek Palace, when in Bangkok.


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UPDATE #16 - March 20, 1998
PART 1: Why the Internet is different than
Sometimes teachers say they don't want to teach with computers because they want students to know the joy of curling up with a book. This we all know is a wonderful pleasure no child should be denied. Computers connected to the Internet offer children different and new pleasures - the opportunity to interact with NASA experts and other children. This is a wonderful way to reinforce their reading and writing skills with the added the excitement of talking to real NASA experts. This may stimulate and challenge young minds to unimaginably great endeavors. Certainly many of the Aerospace Team Experts credit television coverage of the Apollo missions as their initial inspiration. We've asked several Aerospace Team members to be available to interact with your classrooms. So here's your chance to participate. Tuesday, March 24, 10:00 a.m.- 11:00 a.m. Pacific Time: Stephen Jaeger, Aeroacoustics Engineer Stephen develops tools for measuring aircraft noise. He also conducts acoustics research on wind tunnel models of supersonic jets, airliners and aircraft engines. In fact his latest journal contains pictures of some of the tools he uses during test and in another journal you can hear the recorded sounds of his test and see a video interview of Stephen in the 7 x 10' wind tunnel. http://quest.arc.nasa.gov/aero/team/fjournals/jaeger/ Registration information is at http://quest.arc.nasa.gov/aero/chats/#chatting Read his biography prior to joining this chat. http://quest.arc.nasa.gov/aero/team/jaeger.html Tuesday, March 31, 10:00 a.m.- 11:00 a.m. Pacific Time: Andrew Hahn, Conceptual Aircraft Designer Andrew designs aircraft concepts. He uses physics every day in his job. Registration information is at http://quest.arc.nasa.gov/aero/chats/#chatting Read his biography prior to joining this chat. http://quest.arc.nasa.gov/aero/team/hahn.html Thursday, April 2, 1998 11:00 a.m.- 12:00 p.m. Pacific Time: Rabi Mehta, Senior Project Scientist, Rabi is an expert in the aerodynamics of sports balls from cricket balls to golf balls. Registration information is at http://quest.arc.nasa.gov/aero/chats/#chatting Read his biography prior to joining this chat. http://quest.arc.nasa.gov/aero/team/rabi.html Tuesday, April 14, 10:00 a.m.- 11:00 a.m. Pacific Time: Dave Korsmeyer, Senior Project Scientist Dave is a project manager who develops advanced information technology and systems like near real time remote access to wind tunnel data. Registration information is at http://quest.arc.nasa.gov/aero/chats/#chatting Read his biography prior to joining this chat. http://quest.arc.nasa.gov/aero/team/korsmeyer.html Thursday, April 30, 1:00 p.m.- 2:00 p.m. Pacific Time: Estela Hernandez, Flight Simulation Engineer Estela is a flight simulation engineer. She uses math to build computer models that simulate flying airplanes. This chat will be in English and Spanish. Registration information is at http://quest.arc.nasa.gov/aero/chats/#chatting Read her biography prior to joining this chat. http://quest.arc.nasa.gov/aero/team/hernandez.html
As you know we are holding two contests: "Draw a Picture of an Airplane" and "Write an Essay Describing the Airplane You Would Like to Design", http://quest.arc.nasa.gov/aero/events/index.html An early bird prize will be awarded to entries received by March 30, 1998.
As part of Aerospace Team Online, NASA experts answer personal email questions from students and teachers. Since these experts are very busy, we use volunteers (called Smart Filters) to help minimize the expert work load. These Smart Filters read the incoming mail and determine if the answer to the question already exists. (This is where the smart part comes in!) If so they respond with that answer. If not, they send the question onto experts; once the experts reply, the Smart Filter does some minor editing and then forwards to the original questioner and also places the answer online for all to see.(It's exciting to be the first person to see the answer!) The job of a Smart Filter requires certain skills, including: - good written communication abilities - an ability to follow detailed directions - an ability to navigate the Internet to find information - a self-directed nature to continue to follow through quickly to new messages Our current and past Smart Filters have had fun helping NASA provide this service. While participating, they've learned a lot about the aeronautics and planes. We need to identify several new Smart Filters for Aerospace Team Online. If you would like to join our team, please send a note to Barb Weimann at email@example.com
[Editor's Note: Robert Jercinovich is an instrumentation engineer in the 12' Wind Tunnel. He knows how to make instruments take measurements in the wind tunnel. Read his bio at http://quest.arc.nasa.gov/aero/team/jercinovich.html ]
by Robert Jercinovich
This may sound like a familiar command to some of us. Not only does this word apply to some forms of music, but it also can be a reference to electromagnetic interference. As an Instrumentation Engineer you may be called upon to turn down the noise, but that won't mean adjusting the volume. An Instrumentation Engineers job during a wind tunnel test is to insure the customer gets the best quality data attainable. Our secondary goal is to ensure that the instrumentation measuring the phenomena operates reliably and consistently. Immediately after the installation of the Technology Concept Aircraft model in the test section, problems arose. A preliminary look at the data reveals that the Rolling Moment gage is showing a standard deviation of 140 counts over a 0.7 sec span of acquired data. This is the equivalent of 37 ft-lbs for a gage with a maximum capacity of 2000 ft-lbs, or a 1.85% error band. This is not music to the researchers ears. With errors this large it would be pointless to continue. The Instrumentation team springs into action. We commence the search for the source of our problems. Instrumentation engineers get to use lots of electronic equipment. We are used a spectrum analyzer in an attempt to characterize the noise. Again we see the rolling moment gage of the balance, only this time it's in the frequency domain. The balance is used to measure the forces and moments the model is experiencing. What we see from the graph is 165 mVp @ every 10 Khz. This is riding atop a channel that has a maximum output of 1.6 mV/V. So, the noise has a magnitude of a hundred of the desired signal. Now we eliminate the institutional data system, and continue the search with our own toys. As we delve deeper for the source of the noise, reaching into the belly of the tunnel, the wiring looks like intestines down here. We have isolated the culprit, a digital stepper motor used to control the model position. We need the motor to position the model, but we can't tolerate this level of EMI. So, we unleash the weapons of Instrumentation: by-pass capacitors, an external power source, and shielding and grounding. The capacitors alone reduce the level of noise to 60 mVp. The test team test is happy again, and the test can continue.
To catch up on back issues, please visit the following Internet URL: http://quest.arc.nasa.gov/aero/updates To subscribe to the updates-aero mailing list (where this message came from), send a message to: firstname.lastname@example.com In the message body, write only these words: subscribe updates-aero CONVERSELY... To remove your name from the updates-aero mailing list, send a message to: firstname.lastname@example.com In the message body, write only these words: unsubscribe updates-aero


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INDIANAPOLIS - Penn State's Tim Frazier tried everything Thursday in Indianapolis. He scored seemingly whenever he wanted. He hit 3-pointers. He played defense and he found open teammates.
He just didn't have enough help.
The Nittany Lions guard scored 19 points in the first half and finished with 26 in a 75-58 first-round loss to No. 15 Indiana in the Big Ten tournament.
"I think they went to a zone, they were able to try and keep me out of the paint," Frazier said of the defensive changes in the second half.
Penn State ended its first season under coach Patrick Chambers at 12-20 and with a far earlier exit than last year when the Nittany Lions wound up as the tourney runner-ups to Ohio State.
Frazier did his part. He went 4 of 6 on 3-pointers, had four assists and five steals. But Trey Lewis was the only other Penn State player to reach double figures with 11 points. And the Nittany Lions shot just 28.6 percent from the field in the second half.
Chambers knew that wasn't going to get the job done against a team that has won five in a row and may be playing its best basketball of the season.
"Indiana played great basketball. They played very tough, very physical," he said. "We wanted to take away their 3s, for us, we did a pretty good job. But they drove the basketball. They did some pretty good things."
Especially Jordan Hulls and Cody Zeller, who turned Bankers Life Fieldhouse into their own personal playground.
Hulls scored 20 points, while Zeller had 19 points and 10 rebounds as Indiana ended a six-game losing streak in the tourney, which dated to 2006. Hulls and Zeller, both Mr. Basketball Award winners, also won high school state championships in this building.
"It's not my first time playing here," Hulls said. "Shots were falling down for me, teammates were finding me when I was open and I created a little bit on my own. So luckily, the shot was falling down."
For the Hoosiers (25-7), it's yet another feat to add to an impressive resume.
After becoming the first league school in nearly six decades to beat a No. 1 and No .2 team in the same season, after winning a school record 18 games at Assembly Hall and producing the first perfect non-conference season since 1989-90, Indiana now has its first postseason victory since beating Gonzaga in the first round of the 2007 NCAA tournament.
Their last win in Big Ten tourney play was a 61-56 decision over Wisconsin on March 10, 2006.
If the Hoosiers can beat No. 14 Wisconsin, the tourney's No. 4 seed, in Friday's quarterfinals, Indiana will have its most wins since the 1992-93 team won 31 games, the Big Ten regular-season crown and came within one victory of reaching the Final Four.
Hulls missed only 3 of 10 shots, two of those from 3-point range. Zeller made just 4 of 9 field goals but 11 of 15 free throws and dominated the middle.
"It's been good to me, so I'm enjoying that," Zeller said when asked about his success in the building.
And when Penn State's twosome couldn't match the productivity of Hulls and Zeller, who got help from Christian Watford late. Watford scored 10 of his 14 points in the second half, it was all over.
Hulls and Zeller accounted for the Hoosiers' first 22 points, and when their teammates finally got involved, the Hoosiers were virtually unstoppable.
Indiana used a 9-0 run late in the first half to finally break away with a 31-21 lead. Penn State managed to cut the deficit to 38-32 at the half.
But when the Nittany Lions shot 28.6 percent from the field in the second half, the Hoosiers wasted no time in putting the game out of reach.
Hulls' third 3 sent Indiana on a 10-0 run, which made it 50-34. And after the Nittany Lions closed to 54-41, the Hoosiers answered with an 11-2 run to take their biggest lead of the game - 65-43 - with 7:10 to play.
The only question after the game was how seriously Verdell Jones was hurt.
Indiana's senior guard crashed to floor, screaming and clutching his right knee with 5:45 left in the first half. He was eventually carried to the locker by two of his teammates and did not return. Team spokesman J.D. Campbell said in an email that Jones had been diagnosed with a sprained knee and would be evaluated again after the game.
PENN ST. (12-20): Lewis 4-9 0-0 11, Marshall 1-6 6-7 9, Frazier 9-24 4-4 26, Graham 1-5 0-1 2, Travis 2-5 2-4 6, Glover 0-2 0-0 0, Montminy 0-0 0-0 0, Colella 0-1 0-0 0, Borovnjak 2-3 0-0 4, Ackerman 0-0 0-0 0, Wisniewski 0-0 0-0 0. Totals 19-55 12-16 58.
INDIANA (25-7): Hulls 7-10 2-2 20, Watford 2-11 10-10 14, Oladipo 1-8 3-4 5, Sheehey 2-7 0-1 5, Zeller 4-9 11-15 19, Barnett 0-0 0-0 0, Moore 0-0 0-0 0, Jones III 0-0 0-0 0, Etherington 0-0 0-0 0, Abell 0-1 2-2 2, Pritchard 0-0 0-0 0, Roth 2-5 0-0 6, Elston 1-1 1-2 4. Totals 19-52 29-36 75.
Halftime-Indiana 38-32. 3-Point Goals-Penn St. 8-17 (Frazier 4-6, Lewis 3-7, Marshall 1-3, Colella 0-1), Indiana 8-18 (Hulls 4-6, Roth 2-5, Elston 1-1, Sheehey 1-3, Oladipo 0-1, Watford 0-2). Fouled Out-Glover, Lewis. Rebounds-Penn St. 29 (Graham, Travis 7), Indiana 45 (Oladipo, Watford, Zeller 10). Assists-Penn St. 8 (Frazier 4), Indiana 11 (Oladipo, Sheehey, Watford, Zeller 2). Total Fouls-Penn St. 28, Indiana 16. A-17,936.


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The city of Des Moines released an updated list Tuesday of road and bike trail closures due to flooding.
Officials said rainfall has again increased river levels on the Des Moines and Raccoon rivers.
-- The current level of the Des Moines River at 2nd Avenue (flood stage 23.') is 21.26'. The Des Moines River at 2nd Avenue is expected to crest at 21.27' on July 2nd, 2014.
-- The current level of Des Moines River at SE 6th Street (flood stage 24')* is at 25.42'. The Des Moines River at SE 6th Street is currently receding.
-- The current level of Raccoon River at Fleur Dr. (flood stage 12')* is at 12.04'. The Raccoon River at Fleur Drive is currently receding.
-- The current level of Fourmile Creek (flood stage 12')* is at 6.61'.
-- The current level of Walnut Creek (flood stage 14')* is at 5.39'.
-- Birdland Drive from Saylor Road to 6th Avenue
-- Prospect Road from Hickman to Martin Luther King Parkway
-- George Flagg from SW 28th to Park Avenue
-- Neal Smith Trail – Euclid Avenue to Saylor Road is closed
-- Trestle to Trestle Trail west of Euclid Avenue bridge is closed
-- Principal River Walk – Principal Park to Center Street
-- Walnut Creek Trail – Center Street to Ashworth Pool
-- Des Moines River Trail – SE 6th to Hartford Avenue
-- Bill Riley Trail
-- Gay Lea Wilson Trail – Hubbell Avenue to Williams Street
-- Meredith Trail – Gray's Lake to SW 16th Street


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International Conference on Major Forest Basins Discusses REDD+ Funding
12 March 2010: The International Conference on the Major Forest Basins, which took place in Paris, France, on 11 March 2010, discussed funding for REDD+ (reducing emissions from deforestation and forest degradation in developing countries, plus conservation, sustainable management of forests, and stock enhancement) activities during 2010-2012.
The event brought together representatives from 54 countries, representing the main forest basins in the world as well as donor countries. The conference focused on the international forest mechanism that was announced in December 2009 by Australia, France, Japan, Norway, the UK and the US, who collectively pledged nearly US$3.5 billion in initial funding for REDD+ over the period 2010-2012.
The conference, which was hosted by the French Government, was opened by French President Nicolas Sarkozy. Other high-level government officials included: Bernard Kouchner, French Minister of Foreign and European Affairs; Jean-Louis Borloo, French Minister of Ecology, Energy, Sustainable Development and the Sea; Carlos Minc, Brazilian Minister of the Environment; José Endundo Bononge, Minister of the Environment and Tourism of the Democratic Republic of the Congo; and Erik Solheim, Norwegian Minister of the Environment and International Development.
Participants engaged in three sessions on: pledges of initial funding and action for forests; coordination of initial funding and action for forests; and organization of long-term international action concerning REDD+. A second conference will be organized in Oslo, Norway, in May 2010. [Conference Press Kit] [Conference Website]


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A Montreal nun was released Sunday after being held captive with two Italian priests for two months.
Seventy-four-year-old Sister Gilberte Buissière was kidnapped from northern Cameroon at a Congregation of Notre-Dame mission where she worked to educate girls, by armed men, believed to be linked to Boko Haram.
Sisters with the Congregation in Montreal celebrated her release Monday.
"We were all jumping for joy, it was such a moment of joy and relief," Sister Josephine Badali said.
Badali said she spoke to Sister Gilberte from Yaounde where she was scheduled to meet President Paul Biya.
She said Gilberte did not talk about being abused while in captivity; that she was talkative, in good health and thankful for those who prayed for her.
"The way they prayed together and supported one and other nourished their strength and courage. She's a woman of faith and it came through in her voice, it didn't sound like she was afraid," Badali said.
There are no details surrounding her release, but she was transported by plane to central Cameroon where she went to the Canadian embassy.
The Congregation said it was too early to determine if its missionary work in northern Cameroon would be cutback.
"We're going to speak to those involved but they don't have concerns to be quite honest, they've integrated so well," Badali said.
But Badali said 6 hours before she was kidnapped Sister Gilberte sent an email to the Congregation saying the area was becoming dangerous because of two rebel groups.
Sister Gilberte will be back in Canada as soon as possible. It is unsure if she will stay permanently, but the congregation says her heart is in Cameroon. Originally from Asbestos, Quebec, she had been working there on various education missions since 1979.
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TapouT Youth MMA Glove and Mitt Combo Kit
Get Your Child Started in MMA With the MMA Youth Glove Combo Kit This Tapout MMA youth combo kit is the perfect gear to get your child started with MMA. The combo kit includes a pair of Tapout gloves and a pair of mitts. Your child will be able to practice at home with this set or join an MMA group. The gloves and mitts come in a stylish black design with bright white edging and logo. The MMA youth glove combo kit includes striking gloves or mitts that a child can use to hit a bag. They include open fingers to make it easy to form fists and padding in the top and thumb for protection. Each one includes a Velcro wrist wrap to make it fit snugly when closed and to easily take it off when you open the wrap. The mitt includes finger slits to hold the mitt steadily and padding for protection from hits.
- This Tapout MMA youth combo kit includes two striking gloves and two padded mitts
- The gloves include open fingers to form fists
- Each glove has a Velcro wrist wrap that makes it easy to take off or fit it snugly when on
- The gloves have padding in the thumb and top
- The mitts include finger slits
- The gloves come in sizes S/M or L/XL
Specifications & Dimensions
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If you don't get treated, the infection stays in your body. Even without symptoms, it can be passed to others. Having trichomoniasis also can increase a woman's risk of getting HIV if she is exposed to the virus.
This answer is based on source information from the National Women's Health Information Center.


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Two men were injured Saturday during a shooting near a Sacramento park.
Sacramento police said the shooting happened just before 2 p.m. near Fourth Avenue Park.
Officers said one of the men was shot in the face.
Both victims were taken to the UC Davis Medical Center with non-life-threatening injuries, police said.
Officers are looking into the possibility that the incident was gang related.


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Weather system to bring slight coating of snow to the southern parts of the state. Northern parts could see a few inches.
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Learning the intricacies of healthy eating and nourishing my body the right way.
I am not bald, that is a Vitamin D collector. Time to Grok and Roll!
Eased into a primal diet starting at Christmas 2011. Goal weight - 205 started: 240 pounds waist 40, now 227 pounds and waist 38 Summer 2012 - weight =215 and waist is actually still 39"
ljbprrfmof = LJ = Little John = John
Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.
Griff's cholesterol primer
5,000 Cal Fat <> 5,000 Cal Carbs
Winterbike: What I eat every day is what other people eat to treat themselves.
TQP: I find for me that nutrition is much more important than what I do in the gym.
bloodorchid is always right
I think it's great to get the discussion back on a more even keel where people can discuss their individual experiences and make up their own minds. You can choose to get your iodine via foods as I do or choose supplementation at a level that suits you.
The thing that people need to be aware of is that most people, despite what Brownstein who is trying to sell you books and supps would have you believe, don't have a huge problem with iodine deficiency and that a very small amount is sufficient. If people are taking larger doses for specific medical conditions with a doctor monitoring them, great. If they are doing n=1 with a potentially lethal substance just because some ranting individual with a very tenuous grasp on reality on an MDA thread said to, that is a problem.
I'm glad you are feeling better.
If you don't understand what Grizz was getting at, he was trying to say this: If you take too much iodine too soon without the recommended supplements you may get this rash.THIS COULD BE YOU IF YOU TAKE TOO MUCH IODINE TOO SOON:
Photo of Bromide Detox from excessive bromide toxins being released into the bloodstream.
No one says you have to take so much iodine to give you that rash, no one is telling you to take iodine at all. It was a warning if you wanted to try iodine, and there are potential problems that might arise if you take iodine.
Last edited by lizzychan5; 07-23-2012 at 02:17 PM.
I've never advocated the alarmist stance that taking the large doses is going to necessarily cause someone to keel over, but toxicity symptoms have been noted at even moderate "high" dosages, and messing about with ones thyroid with no idea of your starting levels or the effect of the supplement on the levels subsequently seems pretty risky to me.
I think that T2T's most recent post says it best when he references having blood panels taken to monitor TSH and T3/T4 while supplementing at higher dosages.
You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.
~Friedrich Nietzsche
And that's why I'm here eating HFLC Primal/Paleo.
And - Lizzy - you are now saying what I have been saying for many posts. This thread IS important - and we have to have room for those who want to take large doses, and those (like me) who want to take small.
It is ONLY Grizz who INSISTS we all have to take HUGE doses. I really think the rest of us tend to agree - go with what suits you.
It must be nice to live in an area near the ocean where iodine rich foods is plentiful, and you don't have to worry about it. I live in the Midwest, this area very well known for being extremely iodine deficient, people here have to relay mostly on just iodized salt. Iodine rich seafood that's wild caught is very expensive to get shipped here. I don't take iodized salt because I believe its bad for me, I don't consume much fish because its so costly, so my typical diet is extremely iodine lacking. A bottle of lugol's plus the supplements is very cheap in comparison. Not so long ago a large amount of the population around here suffered from goiter.
I've read this whole thread and I have yet to read of one person needing to go to the hospital because of iodine. If there was such a person, I'd hope they'd share their story so we don't follow what they did that landed them in the hospital. I have read a lot of people taking large doses of iodine and not experiencing any problems, that doesn't mean a problem can't arise. If there was someone who just jumped right in and took a high dose of iodine all by itself with no supplements probably will have a serious side effect and need to go to the hospital, but no one recommends that. Its always been go very very slow, take the recommended supplements, back off if you notice a problem. And again, if your scared to take iodine then don't, stick to iodine in food-only. If someone would want to try to supplement Grizz has laid out a nice safe way to slowly do so.
Please, can we stop with all the negativity and talk about your experience on iodine, if you even have any.
But Lizzy, if you've read the thread you will have seen several people (myself included) who use SMALL amounts of iodine - with excellent results. I agree with some of what you say - this thread should be for small and large dose iodine users. Let's see what the results are and who benefits from what.
I HAVE had a problem with some of the supplements; salt specifically. My blood pressure shot up over only 3 weeks - from 115/75 for YEARS to 150 / 115. And the only thing I have changed is - salt loading. Not for me, any more. It is plain dangerous - for me.
Any one else have bad results from supps?
I cannot consume any salt due to medical reasons...
And I have a know history of severe reaction to B3 (ATP Cofactors = 100mg B2, 500mg B3) at even a moderate dose (the flushing- red itchy face/chest, complete with dizzyness, sudden drops in my BP which is already very low, and heart palpitations, nausea)... so I won't take that in any but the smallest amounts found in a normal multivitamin. NIACIN AND NIACINAMIDE VITAMIN B3: Uses, Side Effects, Interactions and Warnings - WebMD
Last edited by cori93437; 07-23-2012 at 04:00 PM.
You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.
~Friedrich Nietzsche
And that's why I'm here eating HFLC Primal/Paleo.


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Music, movie and celebs news fresh to your stream. You follow?
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Paramore is Live from MTV! You'll be able to watch it here: http://on.mtv.com/Z78lis
While you're watching #ThisIsHowIMadeIt on @MTV, check in on @getglue to get this week's @ciara sticker!
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Hey West Coast, it's your turn! Tune into @MTV now for a new #ThisIsHowIMadeIt feat. @wizkhalifa & @JamieLSigler.
Don't forget, a brand new #ThisIsHowIMadeIt feat. @wizkhalifa & @JamieLSigler airs on @MTV tomorrow 12 pm ET/PT!
A new episode of #ThisIsHowIMadeIt with @wizkhalifa & @JamieLSigler starts now on @MTV! Check-in on @getglue.
Merry Christmas and Happy Holidays from MTV News!
Want this Carly Rae Jepsen sticker? Turn on MTV right now & check into 'This Is How I Made It on GetGlue!
Pretty soon @RealSway will be sitting here with @TRINArockstarr! Tune in to #RapFixLive on mtv.com!
Merry (early) Christmas from @positivnegativ and his posse of #beliebers! #MTVFirst: @JustinBieber!
@nicoleeex17 @drobbbsbieber6 are a couple of these #beliebers with #swag!
We got tons of #beliebers ready for our MTV First: @justinbieber! Bring on the #Mistletoe!
Gettin ready to celebrate the #rapfixlive one year anniversary!
Always remember @sn00ki loves you! #VMA
Amber Rose and @realwizkhalifa swapped some secrets and saliva at #VMA pre show!
Fist pumpin at the #VMA! The cast of #jerseyshore lookin good!
.@neyocompound stylin at the #VMA
.@realsway with robmarkman @whitneybenta and @mtv staff are psyched for the #VMA black carpet to start soon!
.@cobrastarship rehearsing for the #VMA Pre-Show!! Airs 8pm ET on Sun hosted by @Selenagomez on @mtv!
Check out @realsway's pic of @rickyrozay from the 1st #rapfixlive! More coming..
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Suspected Vt. meth lab foundJune 29,2013ST. ALBANS Vermont State Police arrested a Missouri man early Friday morning after raiding a suspected methamphetamine lab in an apartment in St. Albans.
Travis Clemmons, 30, of St. Louis pleaded not guilty Friday to a charge of conspiracy to manufacture the drug.
The office of the Franklin County states attorney is prosecuting the case.
The arrest came after the Vermont Drug Task Force removed chemicals used in making methamphetamine from an apartment on Thursday, authorities said.
No one was home at the time.
The site was rendered safe by a state hazardous materials team and the state police Clandestine Laboratory Team.
Police learned Thursday night that Clemmons had been staying at a hotel in St. Albans, but he left before police arrived, authorities said. He was found at 1:40 a.m. Friday hiding in a drainage ditch near the hotel and arraigned later in the day, police said.
He is being held on $150,000 bail at the Northwest State Correctional Facility in St. Albans.
The investigating is ongoing, police said.MORE IN Vermont NewsMONTPELIER Vermont has reached a deal with the federal government to move forward with a plan... Full StoryThis story appeared in the electronic edition of the Rutland Herald earlier this week. Full StoryMONTPELIER Gov. Full Story
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1¼ teaspoon dry-active yeast (about ½ sachet)
3 tablespoons warm water
1 teaspoon sugar
225 g strong plain flour
2 teaspoons sugar
1½ teaspoon salt
½ cup milk
2 tablespoons vegetable oil
120g unsalted butter
1 egg, for egg wash
1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour.
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough and leave it to rise triple in size.
11. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
12. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm).
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag.
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge (Photo 9)
16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Once the dough has doubled, it's time to incorporate the butter.
18. Place the block of chilled butter on a chopping board.
19. Using the rolling pin, beat the butter down a little, till it is quite flat.
20. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
21. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
22. Spread the dough using your hands into a rectangle about 14 by 8 inches (35 cm by 20 cm).
23. Remove the butter from the board, and place it on the top half of the dough rectangle
24. Spread the butter all across the top two-thirds of the dough rectangle, but keep it ¼ inch (6 mm) across from all the edges.
25. Fold the top third of the dough down, and the bottom third of the dough up.
26. Turn the dough package 90 degrees, so that the top flap is to your right (like a book).
27. Roll out the dough package (gently, so you don't push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm).
28. Again, fold the top third down and the bottom third up.
29. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.
30. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
31. Tap the dough with the rolling pin, to deflate it a little
32. Let the dough rest for 8 to 10 minutes
33. Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm).
34. Fold in three, as before
35. Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm).
36. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)
37. It's now time to cut the dough and shape the croissants
38. First, lightly butter your baking sheet so that it is ready
39. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
40. Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12½ cm). (Photo 24)
41. Cut the dough into two rectangles (each 10 by 5 inches (25½ cm by 12½ cm)) (Photo 24)
42. Place one of the rectangles in the fridge, to keep the butter cold
43. Roll the second rectangle out until it is 15 by 5 inches (38 cm by 12½ cm).
44. Cut the rectangle into three squares (each 5 by 5 inches (12½ cm by 12½ cm))
45. Place two of the squares in the fridge
46. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square
47. Cut the square diagonally into two triangles.
48. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles.Spread the frangipane before rolling.
49. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape.
50. Place the unbaked croissant on the baking sheet
51. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour
53. Preheat the oven to very hot 475°F/240°C/gas mark 9.
54. Mix the egg with a teaspoon of water
55. Spread the egg wash across the tops of the croissants and sprinkle with almond flakes.
56. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
57. Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving. \
1/2 cup ground almond
1/4 cup sugar
1 egg
1/2 tsp salt
3 tbsp unsalted butter
2 tbsp flour
Mix all the ingredients together to form a smooth paste. Use this as filling in croissant prior to rolling.
Chunky Plum Jam
makes 3x 225 g jars
600g plums- cut into halves or chunks. do not peel
210 g sugar
1/2 tsp salt
juice from 1 lemon
Mix all above in a heavy bottomed pan and cook until the jam is almost set.
Sterilise the jars meanwhile by placing them in oven for 20 mins at 150 C.
Once the jam is set, store in jars. They last for at least 6 months if left unopened.
Once open, store in the fridge.


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Home >
Post >
Student Life & Services >
Career Services >
For Students >
Adult Students
Career Services acknowledges the unique issues of adult undergraduate students over the age of 25. Whether you are returning to finish your degree after a hiatus; just starting a degree after taking time to start your family who now relies on you; starting a degree after military service; or updating your skills after being downsized; or needing to make the right career choice that will fulfill more immediate, critical needs, the counselors at Career Services will be there to work with your individual needs in academic and career planning. The following are some typical questions that we get from Adult Students:
As an adult student, you may have additional questions about things such as:
Click the above questions or scroll down for the answers!
Making a career transition or choosing a new occupation can be a scary thing. As adult students, you may have issues that your "traditional" student counterparts will not face, for instance, a family that relies on you for time and both emotional and financial support, or a more definite salary requirement. With your experience, you may have more opinions about what type of work is most suitable for you. You may also have a clear set of values that will heavily influence what you do in your next career incarnation. Making a career transition or choosing a new occupation can be a scary thing -- BUT IT NEED NOT BE!
The counselors at Career Services can assist you with organizing your skills, interests and values and help you take other important, personal factors into consideration to help you find a career path that will fit you and your lifestyle best. Through discussion and possibly career assessment, you and your counselor will discover your strengths and help you learn about and understand the vast world of work and where you will fit in.
Please contact us at 516-299-2251 for an appointment with a counselor who will help point you in a new career direction.
The key phrase to remember is transferable skills! Transferable skills are those general skills that you have that can be used in any work situation. For instance:
Take a moment to see if you can list more specific skills you have in each category (for example, more specific persuading skills may be: selling, influencing others, building rapport, or negotiating). Each one of us has examples both in our business and/or personal life of using one or more of these types of skills successfully. The answer then is to use your past successes to market yourself for the future.
If you need further assistance with this exercise or if you would like to discuss it with someone, please contact Career Services at 516-299-2251 for an appointment with a counselor. Please identify yourself as an adult student.
Your résumé will be and is a very important document that will outline your qualifications for your next employer. What do you do to your résumé to make it look relevant to your new endeavors? This is a very individual issue and each person will have different needs in adding to or redeveloping their résumé. Some new grads will just add a new degree to their listing while others may be aided more by moving to a functional style résumé. For personal attention to revise your résumé, contact Career Services at 516-299-2251 for an appointment with a career counselor. (We help with cover letters and interviewing skills too!)
This is a tough thought to deal with. To be straight, there is some unavoidable ageism out in the world that is very hard to prove. But consider this -- most employers are reputable and know that they must hire individuals based on their skill level.
Let's face it, while you may be older, you are most likely more experienced and skilled at using your strengths effectively in the real world. Employers need this. Look at job listings, they are primarily asking for people with EXPERIENCE. You may be just finishing a degree, but you have a leg up by having life experience and have already proven yourself in the world! EXPERIENCE IS NOTICED AND APPRECIATED BY THE BUSINESS WORLD. So, relax a little, it isn't as bad as you think...
If you still feel like you need more support and would like to talk to a career counselor about helping an interviewer look past your age and focus on your skills, contact Career Services at 516-299-2251.
720 Northern Blvd, Brookville, New York 11548 | Telephone: 516-299-2000


text:
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8th Annual International Workshop on Presence
London, England
September 21-23, 2005
Submission deadline: June 6, 2005
Full details on the web at the web address provided below.
Academics and practitioners with an interest in the concept of (tele)presence are invited to submit their work for presentation at PRESENCE 2005 at University College London in London, England, September 21-23, 2005.
The eighth in a series of highly successful international workshops, PRESENCE 2005 will provide an open discussion forum to share ideas regarding concepts and theories, measurement techniques, technology, and applications related to presence, the psychological state or subjective perception in which a person fails to accurately and completely acknowledge the role of technology in an experience, including the sense of 'being there' experienced by users of advanced media such as virtual reality.
The concept of presence in virtual environments has been around for at least 15 years, and the earlier idea of telepresence at least since Minsky's seminal paper in 1980. Recently there has been a burst of funded research activity in this area for the first time with the European FET Presence Research initiative. What do we really know about presence and its determinants? How can presence be successfully delivered with today's technology? This conference invites papers that are based on empirical results from studies of presence and related issues and/or which contribute to the technology for the delivery of presence. Papers that make substantial advances in theoretical understanding of presence are also welcome. The interest is not solely in virtual environments but in mixed reality environments.
Submissions will be reviewed more rigorously than in previous conferences. High quality papers are therefore sought which make substantial contributions to the field.
Approximately 20 papers will be selected for two successive special issues for the journal Presence: Teleoperators and Virtual Environments.
PRESENCE 2005 takes place in London and is hosted by University College London. The conference is organized by ISPR, the International Society for Presence Research and is supported by the European Commission's FET Presence Research Initiative through the Presencia and IST OMNIPRES projects and by University College London.
Submissions of papers, demonstrations, and panels that represent completed or ongoing work are encouraged in areas including but not limited to:
Like the earlier workshops, PRESENCE 2005 will have an interactive format in which all participants (attendees, presenters, invited speakers) attend each of the sessions as well as several social events, allowing participants to exchange ideas and build knowledge together as the conference progresses.
The conference will feature keynote presentations by three prominent presence scholars:
Paul Verschure (Institute of Neuroinformatics, University/ETH Zürich, Zurich, Switzerland)
Woody Barfield (Human Interface Technology Lab, University of Washington, Seattle, Washington, USA)
Carolina Cruz-Neira (Virtual Reality Applications Center, Iowa State University, Ames, Iowa, USA)
The Workshop will be hosted by University College London (UCL) in the Bloomsbury area in the heart of the great city of London.
For more information about London visit the official website for London (http://www.visitlondon.com/); for more information about UCL, visit the UCL web site (http://www.ucl.ac.uk).
We invite researchers and practitioners to submit work in the
following categories:
Full papers: Comprehensive descriptions of original research or design work within the scope of the workshop. Full papers are limited to 12 pages in the PRESENCE 2005 template format (see submission page at http://ispr.info) and will be considered for oral presentation (unless the submitter requests consideration only for poster presentation).
Short papers: Brief presentation of tentative or preliminary
results of research or design work within the scope of the
workshop. Short papers are limited to 4 pages in the PRESENCE
2005 template format and will be considered for both oral
presentation and poster presentation.
Posters: Visual display presentation. Submissions are limited to 4 A4 pages which contain miniature versions of the larger pages that would be displayed at the conference.
Demonstrations/exhibitions: Step-by-step audiovisual demonstrations and/or hands-on experiences of (commercial or academic) work within the scope of the workshop. Proposals for demonstrations/exhibitions are limited to 2 pages in the PRESENCE 2005 template format.
Panels: Sets of presentations on a single theme or topic within the scope of the workshop. Submitters are encouraged to be creative regarding both the topic and format of panel proposals, which are limited to 4 pages in the PRESENCE 2005 template format.
All submitted papers will be blind peer-reviewed by at least two selected reviewers. Work accepted for presentation will be included in the official conference proceedings and may be posted on the ISPR, presence-connect, and presence- research.org web sites prior to the conference. Authors of as many as 20 of the presented papers will be invited to revise their paper for publication in one of two special conference issues (August and October 2006) of the MIT Press journal Presence: Teleoperators and Virtual Environments.
Please submit your work online at the submission page of the conference web site at the web address provided below by the conference deadline of June 6, 2005.
Registration costs before or on July 31 are 200 GBP for individuals with an academic, governmental, or non-profit affiliation; 300 GBP for individuals with a corporate affiliation; and 100 GBP for doctoral students. (For costs in other currencies, visit http://www.x-rates.com). All registration fees will include admission to all Workshop sessions, conference materials, refreshments during breaks, lunches and conference dinner/reception.
Registration opens May 15, 2005. Please visit the registration page of the conference web site (web address follows) for for the registration and payment forms and procedures.
Conference chair
Mel Slater (University College London)
Program Committee
Mariano Alcaniz (Universidad Politécnica de Valencia, Spain)
Carlo Alberto Avizzano (Scuola Superiore S. Anna, Italy)
Jeremy N. Bailenson (Stanford University, USA)
Rosa Bańos (University of Valencia, Spain)
Woody Barfield (University of North Carolina, Chapel Hill, USA)
Edwin Blake (University of Cape Town, South Africa)
Cristina Botella Arbona (Universitat Jaume I, Spain)
Doug Bowman (Virginia Tech, USA)
Martin Buss (Technische Universitaet Muenchen, Germany)
Cheryl Campanella Bracken (Cleveland State University, USA)
Alan Chalmers (University of Bristol, UK)
Jonathan Freeman (Goldsmiths College, University of London, UK)
Doron Friedman (University College London, UK) (Exhibitions/demonstrations co-chair)
Luciano Gamberini (University of Padua, Italy)
Ilona Heldal (Chalmers University of Technology, Sweden)
Wijnand Ijsselsteijn (Technische Universiteit Eindhoven, Netherlands)
Roy Kalawsky (Loughborough University, UK)
Rita Lauria (North Carolina Agricultural and Technical State University, USA)
Jane Lessiter (Goldsmiths College, University of London, UK)
Matthew Lombard (Temple University, USA)
Celine Loscos (University College London, UK)
Katerina Mania (University of Sussex, UK)
Giorgio Metta (Universitŕ degli Studi di Genova, Italy)
Christa Neuper (University of Graz, Austria)
Miriam Reiner (Technion: Israel Institute of Technology, Israel)
Albert Skip Rizzo (University of Southern California, USA)
Daniela Romano (University of Sheffield, UK) (Posters chair)
Roy Ruddle (University of Leeds, UK)
Maria Victoria Sanchez-Vives (Instituto de Neurociencias de Alicante, Spain)
Ralph Schroeder (Oxford Internet Institute, UK) Thomas Schubert (University of Jena, Germany)
Mel Slater (University College London, UK)
Anna Spagnolli (University of Padua, Italy)
Anthony Steed (University College London, UK)
Walter van de Velde (European Commission, EU)
Vinoba Vinayagamoorthy (University College London, UK) (Demonstrations/exhibitions co-chair)
Suzanne J. Weghorst (University of Washington, USA)
Mary Whitton (University of North Carolina, USA)
For more information or assistance, please contact the
Conference Chair, Mel Slater, at the e-mail address provided below, or help@ispr.


text:
Making Jack-o-lanterns is a very popular use for pumpkins. Irish immigrants to America brought the tradition of carving scary faces out of potatoes or turnips to frighten away wandering evil spirits. They soon found the pumpkin was ideal for this purpose. Many families continue this ritual. But don't forget that pumpkin is edible, and an especially good source of vitamin A. The bright orange color of pumpkin is an indication that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. Pumpkin also has potassium, fiber and some B vitamins, with no fat or sodium.
Native Americans dried strips of pumpkin and wove them into mats. They also roasted long strips of pumpkin over the open fire and ate them. It is thought that colonists sliced off the pumpkin top, removed the seeds and filled the cavity with milk, spices and honey. When baked in hot ashes, a delicious pumpkin pudding resulted, which was probably the early beginnings of pumpkin pie.
The traditional round, deep-orange pumpkins is used for carving and decorating. This variety can be used for cooking but it tends to be stringy and too moist. Keep in mind that smaller pumpkins are better for cooking. Other pumpkin varieties, sometimes called "pie pumpkins" or "sugar pumpkins," are cultivated especially for eating. They have a sweeter flavor and smoother texture. In addition to the usual orange, pumpkins also may have skins of white, green or tan, although the flesh is generally orange. If you are shopping at local farmers markets, ask for advice about finding the perfect variety for cooking or baking.
Article Photos
Pumpkins are an especially good source of vitamin A. The bright orange color of pumpkin is an indication that pumpkin is loaded with an important antioxidant, beta-carotene.
Look for a pumpkin with at least one inch of stem. Pumpkins with very short stems will decay more quickly. Avoid ones with blemishes or soft spots. Select a pumpkin that feels heavy for its size. Be sure to wash the outside of the pumpkin before starting to cook it.
Here are three ways to cook fresh pumpkin to use in recipes:
Baked - Preheat oven to 350 degrees Fahrenheit. Cut the pumpkin in half and clean out the seeds and strings. Cover a baking sheet with foil. Brush melted butter on the cut edges of the pumpkin and place the cut sides down on the baking sheet. Bake approximately one hour or until the pumpkin is soft. Cool. Follow directions below for pumpkin puree.
Boiled - Cut the pumpkin into chunks, removing the seeds and strings. (You can either peel now or cook with skin on and peel when cooked and cooled.) Place in a large saucepan with about 1 cup water. Bring to a boil; cover and reduce heat. Cook for about 20 minutes or until the pumpkin is tender. Drain; reserving water for use in soups. Cool and follow directions for pumpkin puree.
Microwaved - Cut the pumpkin into chunks, removing the seeds and strings. Place in a glass bowl and cover loosely with paper towels or plastic wrap. Cook on medium until soft. Check every 5 minutes or so, as microwave times and temperatures vary greatly. Cool and follow directions for pumpkin puree.
To make pumpkin puree: When pumpkin is cool, remove the skin; cut the pumpkin flesh into pieces and put through a food processor until the mixture is smooth like canned pumpkin. You could also use a blender, food mill, ricer, strainer or potato masher to form a puree.
Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. However, pumpkin puree freezes well. Either measure 1-cup portions into ridged freezer containers (leaving 1/2-inch headspace) or pack into zip closure freezer bags. Label, date and freeze at 0 degrees for up to one year. Use this puree in recipes or substitute the same amount in recipes calling for solid pack canned pumpkin.
If you are using commercially canned pumpkin, be sure to not confuse it with "pumpkin pie filling," which has sugar and spices already added. A 15-ounce can of pumpkin measures about 1-3/4 cups. Canned pumpkin is a fine option to use in any recipe. It provides all the nutrition with less work than cooking your own pumpkin.
Don't forget to save and roast the seeds of the pumpkin, whether you are using it for cooking or decorating. Carefully wash the pumpkin seeds to remove the clinging fibrous pumpkin tissue. Pat dry with paper towels. Toss about 1.5 cups raw whole pumpkin seeds with 1 tablespoon melted butter and a pinch of salt. Spread the seeds in a single layer on a baking sheet and bake at 300 degree F for about 45 minutes or until golden brown, stirring occasionally. Let cool before eating.
You might like to try this lower calories recipe for your holiday pumpkin pie.
Guiltless Pumpkin Pie
2 large eggs
1/2 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice or 3/4 teaspoon each ground cinnamon and ground nutmeg
1/4 teaspoon salt
1 15-ounce can pumpkin
1 5-ounce can fat free evaporated milk
Optional: Lowfat whipped topping and ground cinnamon.
Preheat oven to 350 degree F. Lightly grease or spray a 9-inch pie plate; set aside. Place eggs in large bowl, beat with a fork or whisk. Add sugar, pumpkin pie spice and salt. Stir until well mixed. Stir in pumpkin and evaporated milk. Pour into prepared pie plate. Bake for 40 to 45 minutes - or until center is set. Remove from oven and cool on wire rack. Serve immediately or refrigerate until serving time. If desired, add a spoonful of lowfat whipped topping to each serving and sprinkle with additional ground cinnamon.
Yield: 8 servings
Nutrition information per serving: 120 calories, 2.5 g total fat, 1.5 g saturated fat, 55 mg cholesterol, 105 mg sodium, 20 g total carbohydrate, 2 g dietary fiber.
Pumpkin Apple Cake
1 package (1 pound, 2.25 ounces) white cake mix
2 cups pumpkin puree
1 teaspoon cinnamon
2/3 cup apple juice
3 eggs
1 teaspoon vanilla
Combine cake mix, pumpkin, cinnamon, apple juice, and eggs in large mixer bowl. Beat at low speed for 30 seconds. Beat at medium speed for 2 minutes. Pour into greased and floured 12-cup bundt pan or a 9-by-13-inch cake pan. Bake in preheated 350 degree F oven for 35 to 40 minutes or until wooden pick inserted in cake center comes out clean. Cool 10 minutes; then invert onto wire rack to cool completely. Yield: 24 slices
Nutrition information per slice: 110 calories, 3 g total fat,0.5 g saturated fat, 25 mg cholesterol, 200 mg sodium, 19 g total carbohydrate, 1 g dietary fiber.
This recipe can also be baked in cans (or small loaves) and given for gifts. Cans should be well-greased and filled 2/3 full. It is best to use smooth-sided cans and cans without a lead seam.
Approximate baking times for cans (test as above): 18-ounce can for 45 minutes; 16- to 17-ounce can for 40 minutes; 6-ounce can for 30 minutes.
Pumpkin Soup
2 teaspoons olive oil
1/2 cup chopped onion
2 celery stalks, chopped
2 garlic cloves, minced
1 teaspoon peeled, minced fresh ginger
2 teaspoons sugar
1/4 teaspoon ground nutmeg
Pinch of cinnamon
Salt and freshly ground black pepper, to taste
1 can (14.5 oz.) pumpkin
1 potato, peeled and cut into1-inch cubes
4 cups vegetable or fat-free, reduced sodium chicken broth
1/4 cup nonfat sour cream
2 green onions, chopped
In large stock pot, heat oil over medium-high heat. Add onion, celery, garlic, ginger and sugar and cook 4 minutes, until tender. Add nutmeg and cinnamon. Season with salt and pepper to taste, and stir to coat. Add pumpkin, potato and broth. Bring to a boil. Reduce heat to medium-low, partially cover and simmer 20 minutes, until pumpkin and potato are tender. Ladle soup into bowls and top each serving with sour cream and green onions.
Yield: 6 servings
Nutrition information per serving: 89 calories; 2 grams total fat; 16 grams carbohydrates; 4 grams protein; 2 grams dietary fiber; 409 mg sodium
Resources for this article were University of Nebraska-Lincoln Extension; Iowa State Extension, and University of Illinois Extension.
- Sue Flanagan is a West Virginia University Extension agent in Berkeley County with the Families and Health program area. She can be reached at 304-264-1936 or email@example.com


text:
This is a discussion on Site monitoring with Python and cron - Solaris Rss ; I recently switched to hosting all of my own websites. While it is liberating to have much more control over my web host, it begs for more maintenance time and better tools to help you monitor your server. While browsing ...
I recently switched to hosting all of my own websites. While it is liberating to have much more control over my web host, it begs for more maintenance time and better tools to help you monitor your server.
While browsing my GitHub account I came across Mark Sanborn's site monitoring script and thought: "Hey this is a good idea, let's see what I can make of it". I have been meaning to post more Python here so I updated his code a bit and thought I'd share it with you. I hope you have ideas for improvements.
Checking site availability with Python
I didn't feel that this script was big enough to go full OO with it, but if you want to add to it, fork the gist on GitHub and provide a link in the comments. You know what'd really be cool is if someone used timeit to get the response time and set thresholds for when the site is too slow.
#!/usr/bin/env python import pickle, os, sys, logging from httplib import HTTPConnection, socket from smtplib import SMTP def email_alert(message, status): fromaddr = 'email@example.com' toaddrs = 'firstname.lastname@example.com' server = SMTP('smtp.gmail.com:587') server.starttls() server.login('you', 'password') server.sendmail(fromaddr, toaddrs, 'Subject: %s\r\n%s' % (status, message)) server.quit() def get_site_status(url): response = get_response(url) try: if getattr(response, 'status') == 200: return 'up' except AttributeError: pass return 'down' def get_response(url): '''Return response object from URL''' try: conn = HTTPConnection(url) conn.request('HEAD', '/') return conn.getresponse() except socket.error: return None except: logging.error('Bad URL:', url) exit(1) def get_headers(url): '''Gets all headers from URL request and returns''' response = get_response(url) try: return getattr(response, 'getheaders')() except AttributeError: return 'Headers unavailable' def compare_site_status(prev_results): '''Report changed status based on previous results''' def is_status_changed(url): status = get_site_status(url) friendly_status = '%s is %s' % (url, status) print friendly_status if url in prev_results and prev_results[url] != status: logging.warning(status) # Email status messages email_alert(str(get_headers(url)), friendly_status) prev_results[url] = status return is_status_changed def is_internet_reachable(): '''Checks Google then Yahoo just in case one is down''' if get_site_status('www.google.com') == 'down' and get_site_status('www.yahoo.com') == 'down': return False return True def load_old_results(file_path): '''Attempts to load most recent results''' pickledata = {} if os.path.isfile(file_path): picklefile = open(file_path, 'rb') pickledata = pickle.load(picklefile) picklefile.close() return pickledata def store_results(file_path, data): '''Pickles results to compare on next run''' output = open(file_path, 'wb') pickle.dump(data, output) output.close() def main(urls): # Setup logging to store time logging.basicConfig(level=logging.WARNING, filename='checksites.log', format='%(asctime)s %(levelname)s: %(message)s', datefmt='%Y-%m-%d %H:%M:%S') # Load previous data pickle_file = 'data.pkl' pickledata = load_old_results(pickle_file) # Check sites only if Internet is_available if is_internet_reachable(): status_checker = compare_site_status(pickledata) map(status_checker, urls) else: logging.error('Either the world ended or we are not connected to the net.') # Store results in pickle file store_results(pickle_file, pickledata) if __name__ == '__main__': # First arg is script name, skip it main(sys.argv[1:]) Basically, this script just checks if the internet is available, then checks each site. If the previous result is available and is different, it sends an email with the headers received so you might get a good idea what's going on. Even cooler, you can use the email specific to your cell phone carrier to get text messages when your sites' availability changes.
NOTE: You must have some sort of mailer daemon installed. See How to setup Gmail with sSMTP. You can try it out by editing the appropriate parts of the script and then doing:
chmod +x checksites.py ./checksites.py eriwen.com yoursite.com Scheduling it up with cron
I've already showed you the ins and outs of basic cron scheduling. We can have this run every 5 minutes by typing crontab -e and then adding:
0-59/5 * * * * ./path/to/checksites.py yourwebsite.com othersite.org What do you think? Tell me how you'd make it more "pythonic" or otherwise improve it in the comments.
Related posts:


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Jeff Bart of Granite State Candy Shoppe shows how to make this tasty treat.
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Estates and Capitols
Trip Start May 01, 2003
15Trip End Sep 01, 2003
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We arrived in Williamsburg to beautiful weather and wonderful accommodations at the Williamsburg Inn. Williamsburg is the Revolutionary War-period city and seat of colonial government for the fledgling United States. We strolled the streets admiring the beautifully restored and maintained structures. Eighty-eight buildings in Williamsburg were from pre-1800 and scores more had been reconstructed. Chris had been here when he was a child but remembered little of the town itself. We found a couple of pluses in Williamsburg: a) a very family friendly attitude, and b) many streets in the central historic district are closed to traffic and are wonderful pedestrian malls. We put Isabelle in the stockade and noticed how well behaved she was. We considered building our own travel-version of the stocks to ease the rest of our trip and are working on a prototype. This is a place where if the girls were in elementary school, the living history would be incomparable. As it was, Jocelyn and Isabelle had their run in with history, at Shields Tavern. This was a creaky floor boards, fowl roasting on the spit and tankards of ale- honest to goodness tavern. We discovered a wonderful concoction called a "rummer" from a 1700s popular tavern drink of dark rum, apricot and peach brandies, lime juice and a dash of cherry
June 10-11 (Days 41-42) Charlottesville, VA
From Williamsburg it is a 90 minute drive up to Charlottesville, home of Jefferson's Monticello and the University of Virginia (founded by Jefferson). We really enjoyed Charlottesville and would put it at the top of the list of towns we have visited so far on our trip. The "horse country" is beautiful, with sprawling pastures framed by white fences, and we took several drives through the rolling hills surrounding the town. We stayed at a fantastic destination resort called Keswick Hall, just outside of Charlottesville. Keswick featured a wonderful Provence-style country home nestled in a valley with a patchwork of fields and woods. An Arnold Palmer golf course was added to the long list of great courses Chris was unable to play so far on this trip
June 12 (Day 43) Fredericksburg, VA
We rolled into Fredericksburg, which is spelled slightly differently than its Texas counterpart but has a similar charm
June 13-16 (Days 44-47) Washington, DC
We split our time in our nation's capital between two locations, L'enfant Plaza (just south of the National Mall and the Smithsonian Museums) and then on to Georgetown, in Northwest DC. We absorbed as many museums as possible during our first two days, including some or all of the Air and Space, Natural History, Hirshhorn (Modern Art), Sackler (Asian), African (especially Moroccan tapestries), Arts and Industry. The Air and Space is the most visited museum in the world, and it seemed like everyone was there the day we went. It is an amazing collection of aerospace achievement with the entry hall itself showcasing the original Wright Brothers Flyer, Lindburgh's Spirit of St


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Debian 6.0 "Squeeze" frozen
In this very moment, during the ongoing annual Debian Developer
Debian "Squeeze" has now been frozen.
In consequence this means that no more new features will be added and
The upcoming release will use Linux 2.6.32 as its default kernel
Debian 6.0 "Squeeze" will also be accompied by variants based on the
Further work
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The Debian Project was founded in 1993 by Ian Murdock to be a truly
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I'm away for a week starting tomorrow, but I'm up for this when I get back!
In fact, a few weeks ago I started writing down the item and price each time I bought food and am delighted how well fed I and my partner are on so small an amount of money. Lots of offal, and three for £10 wild alaskan salmon from M&S help in this! That and buying a weeks worth of veg from the market. Sadly, my weekly wine bill was higher than the food bill, so wine is now OUT!


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Accessories Needed
Parts List
Regularly Purchased Together
Browse Hitec
Ideal for giant scale planes, large helicopters, rock crawlers,
monster trucks, 1/8 scale trucks and buggies and anywhere a high
performance, high torque servo is needed
Coreless motor for precise centering and accuracy
G2 programmable digital circuit, programmable features include;
Dead Band Width Speed (reduction)
Fail Safe Position Direction (CW/CCW)
Fail Safe On/Off End Points
Overload Protection Resolution High/Low
Steel gears for much longer life than conventional metal gears
Nine O-rings for extra resistance to moisture and dust
Capable of operating on two cell LiPo packs
HS-7954SH High-Voltage Ultra Torque Servo, 1.8" (45mm) diameter round
horn, 2.3" (59mm) long double sided horn, 2.8" (72mm) long double
sided horn, 1.3" (34mm) single sided horn, 0.83" (21mm) single
sided aluminum horn, 0.98" (25mm) single sided horn, four each
grommets, eyelets and mounting screws, instruction sheet
Installing in model and connecting to control linkage and receiver
Size: 1.57 x 0.78 x 1.45" (40 x 20 x 37mm)
Weight: 2.30oz (65.2g)
Speed: 0.15 sec 0.12 sec
Torque: 333 oz/in 403 oz/in
Wire Size: 22 gauge twisted wire with gold plated connectors
Drivetrain Type: Dual ball bearing
This servo can be programmed with any Hitec digital servo
programmer. However, the Overload Protection and Resolution High/
Low can only be programmed with the HFP-20, HPP-21
(HRCM4420) or the HPP-21+ (HRCM4421)
A note on coreless motors-a conventional servo motor has a steel core
armature wrapped with wire that spins inside the magnets. In a
Coreless design, the armature uses a wire mesh that forms a cup
that spins around the outside of the magnet. This arrangement is
much lighter resulting in smoother operation and faster response
jxs 7/13/09


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- Final Fantasy XII - The Zodiac Age
Announcement Trailer
- Hard Reset Redux
Gameplay Video
- Yooka-Laylee
E3 Trailer
- Horizon Zero Dawn
Aloy\'s Journey Trailer
- Agents of Mayhem
Announcement Trailer
- LEGO Star Wars: The Force Awakens
BB-8 Gameplay Trailer
- Dangerous Golf
Launch Trailer
Be ready on May 17, because that's the day you'll be able to purchase the sequel to The Witcher (you know, it's the game I've "subtly" been ranting about for the past month). The Witcher 2: Assassins of Kings is gonna offer all new dialogue, an updated graphics engine, realistic-looking environments, revamped day/night cycle, "actions that affect AI behavior, more dynamic/spectacular/bloody finishing moves and more."
Word from the folks at CD Projekt RED is that: "As the final days count down toward the international release date for The Witcher 2: Assassins of Kings, pre-orders for the RPG are rapidly counting up. CD Projekt RED announced today that as of the start of business this morning, the total was 111,842 units, of which approximately 40 percent are for the Digital Premium Edition. The entire 9,999-unit Polish Collector's Edition has been pre-ordered, and availability of the limited edition versions is also dwindling rapidly in other territories. With interest in the game continuing to spike upward, the final number is certain to be substantially higher."
It also seems that The Witcher's official web site is about to get an update, so make sure you stop by later today.
|May 13 2011, 02:52 am EDT
|May 13 2011, 03:21 am EDT
|Un Om Bun
|[STAFF] May 13 2011, 03:51 am EDT
In the best case scenario, The Witcher 2 will become a shining example of what everyone (who hates the new breed of cinematic RPG/crap) has been praying for. A game with lots of options in every area and a living world filled with plausible characters. The Witcher had all of those, but in a slightly rough form. Let's see if CDProjekt improved things by repairing, or adding to them, as opposed to removing them altogether, like their capitalist colleagues who've all succumbed to consolitis.
| KraGeRzR: All this ^
|May 13 2011, 04:16 am EDT
| Rafal: I think all collector's editions had the head, and I'…
|May 13 2011, 05:42 am EDT
|May 13 2011, 09:11 am EDT
|May 13 2011, 09:18 am EDT
|May 13 2011, 02:42 pm EDT


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Hi! My name is Helio
I am a Maine Coon from Omaha, NE
Age: 5 years old
Gender: M
Coat: long haired
Education: He has very good hearing. All you have to do is pick up his laser light and jingle the key chain part, and he will run from wherever he is, be it the next room or the next floor
My favorite tricks and treats are: Helio runs straight up the wall when chasing his laser light and He likes Temptations, any flavor and goes crazy for catnip
Where I hang out: Right by our(mine and daddy's feet) anywhere we sit
My favorite grubs: Helio likes any kind of canned cat food. He likes dog food with lamb, so we found him canned cat food with lamb. He also likes flat leaf spinach
My pet peeves: From what I can tell, he is not annoyed by anything. He is very laid back and mellow
What I love about my owners: Mom and Dad rescued me and my sister. I know I am loved and they give me treats
My cat hobbies: He likes to wrestle with Terrette, his adopted sister/mother. He also likes to tip over any cup with liquid in it.
Pet motto: Big Cat, Little Voice
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Helio and his sister were found in a field with a lot of other kittens. We rescued Helio and Gizmo, and nursed them back to health. Helio was so sick when we got him, he could barely open his eyes and he would not eat. The vet said he would not have survived another night. Gizmo was given to my mom and we kept Helio
I've had 863 friends visit me.
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This pink & green "Zebra & Zinnia Garden Party" by ALM of Her Royal Heinous, The Queen Bee is, in a word… CHARMING! I love the unexpected pairing and alliteration of zebra stripes with zinnia flowers… unlikely elements that were together beautifully with smart use of color and pattern. And the homemade cake looks amazing dressed up with wafer butterflies! {Impressive AND easy… gotta love that!}
Read on for more lovely images & all the creative details…
PARTY DETAILS, as told by ALM…
The inspiration for this party came from a fabric remnant found at Hobby Lobby. Emily loved the bright green color and it was enough to make a tablecloth for a small table in her daughter's room. The hydrangeas were in full bloom at Emily's house and we were dying to use them as a backdrop. I came up with the Zinnia aspect, and the Zebra and Zinnias collection/party was born!
Emily designed the entire collateral collection which includes the invitation and matching address label, party circles, hat, table tents, banners, straw slip ons, cupcake wrappers, etc. Everything is pink, green and white with a great summer feel and embellished with pearls for a 'lady like' touch.
We served pink lemonade with lemons and limes, sugar cookies and rice krispy treats decorated with royal icing flowers purchased from Mochasof, chocolate, key lime and berry cupcakes from Target and Little Debbietulip cakes placed on candy sticks. The main cake was vanilla and decorated with wafer thin pink and green butterflies purchased from Sugar and Stripes Co. Emily made the cake because her daughter is allergic to egg, which makes it difficult to purchase sweets from bakeries and stores. Using the butterflies and flowers is the perfect example of how you can easily dress up a home made or store bought cake into a party perfect show piece.
Each child received their own personalized melamine dinner plate that served as a place card. The plate also matched the name card on the back of the child's chair. The wooden flatware was purchased from Shop Sweet Lulu and was wrapped in a pink napkin and sealed with a pearl embellished napkin ring. Placed on every chair was a party hat and a favor bag filled with strawberry woppers. Each child also received a small 'grow your own zinnia kit' in pink, of course.
Even in the Louisiana heat the choice of sweets held up and the girls had a great time!"
– Party Styling & Photography: ALMChandler of Her Royal Heinous
– Invitations, Melamine Plates & Other Party Collateral: Magnolia Creative Co.
– Wafer Butterflies on Cake: Sugar and Stripes Co
– Royal Icing Flowers: Mochasof
– Party Treats: Home-made, Target & Kroger
– Table Cloth Fabric & Trim: Hobby Lobby & Fabulous Fabrics
– Wooden Flatware: Shop Sweet Lulu
Comments 10
- posted in:
- Kids Birthday
- Parties for Girls
1MonogrammedEverything.com! SAYS:
Love, love, love this!! So cute!
2Deandra SAYS:
GORGEOUS! I love it!
3antique engagement rings SAYS:
It is so cute.. again your colors are just so lovely and fantastic!
4Sara SAYS:
Every detail is beautiful and inspiring!
5personalized stationery SAYS:
My favorite color combination and edible flowers! Lovely!
6[email protected] SAYS:
You won my heart with the butterfly decorations on the cake. The color combination and the florals are perfect.
7[email protected] SAYS:
I love the cake and the tulips…. Them girls are having fun.
8Ajeng SAYS:
your cake is just soooo wonderful and dreamy…. great idea….
9katrina SAYS:
What a cute little girls party :) My daughters would love this
10jenn SAYS:
hi! I was just curious how you got the icing in the cake to look like that? I want to do a cake like this and am planning to get the butterflies on etsy too. But how do I do the icing so that it has that rough look to it?


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Latest Post:
Started By:
1224 days ago.
by EVRGreen
Letters to the Editor....
It's very frustrating that Linda Bode of NJ would attempt to comment on Lacey Brown's Letter to the Editor. While I realize she was attempting to stick up for the dog warden & Sheriff's office--She failed to mention many key points in Lacey's letter--Perhaps she should read it again. Linda--I suggest you look @ the big picture and put yourself in the shoes of those of us who who turn to these people for help.
Member Comments
I've been following the coffee maker incident with just a casual interest as it seems so ridiculous. My questions is why didn't Mr. Betz tell someone what he was about concerning removing it as he should have realized others would find it missing? There's got to be a lot more going on around that coffee maker than meets the reader's eyes.
Posted 1224 days ago.
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|Mixed Reaction to Flu Shots
Television news reports and articles in daily newspapers have certainly provided us with enough information about swine flu. It's greeted with mixed reactions to say the least. Some say it's too much conflicting data to be absorbed.
The amount of occasionally emotionally-charged news reports, whether they're watched or read, has apparently increased attendance at swine flu vaccination clinics in Rohnert Park.
The next one's scheduled for Codding Recreation Center (the former Senior Center) Friday, Oct. 30, 10:30 a.m.-1:30 p.m., sponsored by Sutter VNA (Visiting Nurse Association) and Hospice.
They provided instructions: They "will bill Medicare if you are covered by Medicare Part B (Show your Medicare Card). If you are covered by a Medicare HMO (this is not the same as Medicare Part B) you will need to pay for your shot that day. Sutter VNA cannot bill your HMO. Nor can they bill your insurance company - you will need to pay for your shot. The charge is $25."
A swine flu clinic held last week at Kaiser Permanente on State Farm Drive had a long line of people flowing from inside the building to outside on the sidewalk. The clinic was for Kaiser members only and more will be held in the next few months.
Still, nationwide polls and surveys have shown about 40 to 50 percent of the populace have no intention to get the vaccine inoculation.
Influenza's been a companion of civilized society for centuries. It's greatest impact was the Great Influenza pandemic of 1918 which caused hundreds of thousands of deaths worldwide, long before flu shots and clinics. In the last few decades the influenza virus has emerged every year, usually accompanied with a new strain. Remember avian flu? This year's new strain has the prosaic title of H1N1. It first came to light earlier this year, mostly in eastern and midwestern states.
The H1N1 strain probably began in Mexico, which has been hard hit. As of October 11, 2009, the UN's World Health Organization (WHO) said 74 countries have reported more than 4,736 deaths.
Generally, said WHO, the cases have been relatively mild with coughing, sneezing, sore throats and sometimes muscular pain. But individuals with asthma, obesity, diabetes, heart disease and are pregnant are more susceptible to swine flu than healthier ones.
Preventing swine flu are the standard precautions, frequent washing of hands with soap and water or an alcohol-based hand lotion, avoiding touching possible contaminated furniture or walls and then touching your mouth or nose, stay clear of flu sufferers and crowded places if possible.
There's a lot medical and pharmaceutical data headlined in the media every day on the subject, some of it contradictory to other statements. But that's typical in this electronic age when so much is so available on so many outlets.
Perhaps the last word comes from a poll taken by the San Francisco Chronicle two weeks ago. The question was, "According to several polls, how does the public feel about getting a swine flu shot?" The majority of the answers - "Whatever, maybe, and who cares?'"


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Gypsy Moth Biological Control
Since l992 the Minnesota Department of Agriculture has continued a biological control program by building up populations of gypsy moth parasites in other insect populations. This season there will be over l0,000 releases of the gypsy moth cocoon parasite, Pimpla disparis, in eastern Minnesota near the Wisconsin border. This parasite will be targeted for the cocoons of tent caterpillars, white-marked tussock moths and fall webworms. Several thousands of a second gypsy moth parasite, Ooencyrtus kuvanae, will be released close to areas suspected of having gypsy moths. Recovery efforts will be increased to see how widely both gypsy moth parasites have become established from previous releases.


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HOUSTON — The Houston Texans won't have long to lament the mistakes they made against the Jacksonville Jaguars before rallying for a wild 43-37 overtime win.
They've got a quick turnaround before playing their first Thanksgiving game against Detroit, where they'll look to improve on their franchise-best 9-1 start.
Coach Gary Kubiak said playing four days after an overtime game "is tough, but I think that's what builds the character of your team."
He said they'll have light workouts this week and most of their preparations for the Lions will be mental rather than physical.
The good news for his team is that it won't play again until Dec. 2 after the Lions.
"As hard as it is, you get a chance to give the guys a break after the game," he said. "You've got a big period between that and your next game, so I think that gets them excited."
Now the Texans face the NFC's top offense as they begin a three-game road swing that could be critical to their playoff positioning. They'll play AFC South foe Tennessee before a Monday night matchup at New England.
Houston receiver Andre Johnson, who has been with the team since its second season, is thrilled to be doing so well after years of struggling. But he isn't surprised by the success this season.
"It just feels like it's supposed to happen. This is where we are supposed to be," he said of being tied for the NFL's best record. "It feels normal. I think if we had a worse record, guys would be upset and probably going crazy around here. But we knew what type of team we had coming into the season and we knew what we had to do to get to where we want to go. So far we've been doing it."
Houston's normally dominant defense struggled Sunday. The Texans made up for it on offense. Their 640 yards were a franchise record, and Matt Schaub and Johnson had career days.
Schaub threw for 527 yards and career-high five scores as the Texans rallied from a 14-point fourth-quarter deficit.
Schaub's yards tied for second most in NFL history. Johnson's 273 yards receiving on 14 receptions — both career highs — were the most in the NFL since 2000.
Johnson, who scored the game-winning touchdown in overtime, enjoyed the game, but noted that it isn't how they prefer to play offensively.
"It was fun as an offense, but we try to run the ball, that's our main thing," he said. "When we run the ball well we have a lot of control of the game, so it hasn't changed.''


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Smartwool Appalachian Outdoors Logo Cuffed Beanie
Manufacturer's Description
Visit Smartwool's Appalachian Outdoors Logo Cuffed Beanie page.
Retailers' Descriptions
Here's what other sites are saying:
You're already a fan of Smartwool and longtime friend of App House; or you're just discovering us, either way you know a good thing when you find it! Here's a Smartwool Cuffed Beanie featuring the App House logo - it's easy to show your loyalty when it looks and feels so good! PRODUCT FEATURES: Features Appalachian Outdoors Logo Rolled cuff Interlock knit construction Merino wool naturally manages moisture, regulates temperature, and controls odor, and is much softer than traditional wool Materials: 100% Merino Wool
- Appalachian Outdoors
Smartwool Appalachian Outdoors Logo Cuffed Beanie
The Smartwool Appalachian Outdoors Logo Cuffed Beanie is not available from the stores we monitor. It was last seen April 27, 2015 at Appalachian Outdoors.
If you're looking for a new winter hat, check out the best reviewed current models.


text:
Hey everyone!
Today I have something really basic but pretty useful tool and it's about the 'history' command.
Alright, so let's start with The History Channel…oh! Command I meant…
The History command is a list (like a log) with all the recently executed commands, so let's go to the practice!
Sometimes when you are working on a server environment or directly with the CLI (Command Line Interface) you need to check what was the last 'entry' into the system from the CLI, or you just can't remember about a specific command that you made a few days ago so… the history command will help you with that.
Ok, first try to do the following into your terminal:
the results will be displayed on your screen, you should be able to see the whole bunch of commands that you have been used.
Ok now what if you try to remember what was the 'user' that you used to connect to the IP 192.168.1.9 (for example), so How can you check this one?
What we are gonna do is to mix two commands to make a super powerful one! oh yeah!
we will use the 'grep' command! Do you remember the Wilgeman's podcast about the grep command? no?
Ok, go back to the terminal and type:
history | grep "ssh"
So the results should be something like:
370 ssh email@example.com
376 ssh email@example.com
384 ssh firstname.lastname@example.com
389 ssh firstname.lastname@example.com
391 ssh firstname.lastname@example.com
Now, let's analize the results, let's use the first line:
370 ssh email@example.com
the "370" refers to the 'event' number, and the rest of the line describes the "event'.
Additional information
I have more info for you Players! these are the places where your history file is located @ the different OSs:
Go to:
You can open that invisible file with nano/gedit/vi whichever.
this is what you see when you open the .bash_history file (Using nano):
Fedora/Mac OS X:
The same thing, go to your local directory (~) or do the following:
You can use 'vi' to open it like this:
[mckain@fedora16 ~]$ vi .bash_history
and the last thing! I have a 'plus' for you, Have you seen the movie 'TRON'? Do you remember the part where Sam Flynn found that dusty machine and started to play with it?
alright he used the 'history' command! oh yeah! here's a screenshot of that part XD:
So that's pretty much it with the 'history' command, If you guys have any questions please let us know!
and remember this is a basic command but It's really useful.
Have fun!