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lasted 1 month
I repurchased this wig to replace one that got singed. We left the following day of receipt on vacation. I wore it everyday on a three week cruise through the Panama Canal. The weather was very hot at times. When we arrived back home I found the hairs around my face had the same singed look, making it look fake. It was never exposed to any heat except the weather, I am very disappointed
Just right
I have lost all of my hair in the front part of my head, which probably helps make the fit just right for me. The red color is perfect and I was finding that hard to come by lately.
This is the second time I have purchased this wig. The first one got singed when I was barbequing, so be careful around flames. I noticed the new wig came with this warning.
I'm quite happy with my purchase.
I agree with Fran...Petite/Average is tight. I have seen a few responses to the size of Power. Do you think you will ever offer "AVERAGE" size. I love all of her wigs.
I wear my hair short and wash it every day but on the weekends I just don't feel like going through the whole routine (wash, blow dry, style). I've been tossing around getting a wig for awhile now and finally took the plunge....so very glad I did. This is great right out of the box, easy to style, a little edgy but not over the top. Love it so much that I'm getting another.
I have a small head and ordered this wig because I thought it would be petite. It says cap size is petite. The wig was huge on me, It was not stitched very well on the front of the wig. The hair would not lay down in the bang area. I also thought I had 14 days to return it, and I only had 10. I missed the return date (which I admit was my fault). I would like to exchange it for another one, and I plan to call wigs.com to see if they will allow this.
We look forward to contacting you in regards to your item. Our Customer Service manager has been sent your review and email address. Thank you for choosing Wigs.com!
Love it, Love it !
I recently have been very sick and lost some of my hair and was at a loss on what to do. Tired of wearing hats all the time.Googled, found this site and ordered. It arrived to day and I love it. It is not heavy, your head does not sweat and start itching. The color is perfect. I am now going to order a couple more wigs, style and color. My friends and family loved it too and I now have hair!!!
Love it
I love this wig the only problem I am having is you have discontinued the color I have been wearing for 7 years R30/27H. I have had complements all the time like what color is your hair and who colors your hair. I have 4 power wigs that are at the end of their life and I don't know what to do. Best style ever.
I love this wig
I can't begin to say how many complements I get on this piece! Every one wants to know who cuts my hair....so in all honesty I tell them. I answer their question...."your hair"....not your INCREDIBLE wig because they don't even have a clue! (Naturally I have since purchased another one exactly!) I LOVE IT needless to say.
This wig is HORRIBLE
I do not understand how it can be a "best seller" unless there was something wrong with the one I got.
Great - I would put more stars if I could.
I have had to wear hairpieces and/or wigs for almost 50 years. My wig shop has gone out of business and the only wigs I could find were from Paula Young. I was not at all happy with their wigs nor their service. So I decided to just try putting in wigs.com and it worked. Who knew? I am absolutely thrilled with the Power wig I got. The color was exactly what I hoped for and the look is fabulous. I look ten years younger than I did with the old wigs. The shipment was fast and easy. Thank you so much. I will be back.
Also I plan to tell my sister about you.
LOVE LOVE LOVE this wig. I have 3 of the Power wigs. I don't leave home without it. I style each one a little differently and two of them are the same color and the third is just a little darker. Please don't ever discontinue this one. Thank You!!
Great cut!
looks great everyone thinks its my own hair. I have 4 of them.
I can't begin to tell you how I love this wig. It is very much cut like my own hair but fuller. The Silver Mist is exactly the color of my hair. My hair is beginning to thin as I get older. I have so many compliments on this wig. I love sharing that it is indeed a wig. But I have to pull it off to prove it. Light weight. I just shake it and go! Awesome!
Not for me. Too much hair. Looked like a raccoon on my head. Sent it back.
I love the style but I wish it came in an average size. The petite/average feels too small.
Absolutely LOVE it!!
I have alopecia and bought this wig (style is exactly like my cut before the alopecia) and was so impressed when I received it. It looks just like my own hair before it started to fall out. Thank you!!
Power of 3
Just recived my 3rd Raguel Welch power wig and each one has been a little differant but still very happy with them . If you have very thin hair like I have they are great .
True Love
I have worn this style for over 10 years! I cannot believe the compliments I get! I just say Thank You! Please don't ever discontinue this one. I have tried others but Power is always my favorite!!
Opened the box put it on my head got busy forgot it was on. It is the best of all my wigs only because I have fine hair and this was one dose not make me feel like I have a wig on it is so natural looking and the fit is great. I ordered color 30/27H. Yes I will order another and another.
power wig
does this wig come in grays?
It looks like my own hair~
I bought 7 all in the same color and they fit and feel great as I have a small head. I also had them cut and even thinned out some and all the compliments I get make me feel guilty that I know its a wig. I have also had several surgeries also spent 5 days in the hospital and never took my wig off and I can not believe how well this wig holds up. Do not retire this power wig please.
long time favorite
This is my favorite wig. I have been wearing it for years and the quality and length of wear is great!
matches my style
Power is my favorite wig its funky and matches my style perfectly
perfect style for me!
I have tried several wigs over the last 8 years. I love update style and layers. It is just perfect for me!
odd fit!
i love this because its so cute but it fits funny. i think it is too small. the sides dont come down far enough.
too cute
the power is too cute. i really love this style. cant beat it for the price!
it has changed!
the style has changed and doesnt spike up anymore I want the older style
people ask where i get my hair done!!!
I love Power because it's short and stays styled. The one I have has lasted over a year! People often comment and want to know where I get my hair done!
i now have several!
i am loving the Power wig. The pixie cut is so adorable and everyone thinks it is my own hair i just purchased several of them!
teasing makes it look best!
teasing makes it easy to wear it spiky this is a classic style that I will always wear
too large for me
I loved the cute short style and the color was great. However the cap was too large.
Fun to play with
I just love the wig I am going to have so much fun playing with this wig!
The power is fun and flirty. It requires little styling and is so easy for me to wear
Fun Fun Fun
I love the Power wig by RWthe spike cut makes the style look so natural and realistic.
love it!
Power is a short cut that looks just like my hair
I love it!
I feel so confident in this.
I am so comfortable with my Power Synthetic Wig by Rachel Welch. I have very little hair on my head. My self esteem and appearance are so much better when I'm wearing this. I get compliments on my hairstyle and no one knows it's a wig except my husband and children. Thank you wigs.com for always having the best service.
In love with Raquel Welch wigs
I enjoy wearing the RW-Power it is no natural and I get a lot of compliments. I am beginning to vernture out and try other RW-Styles.
Long time favorite.
I have worn this for many years now. I wear others and love wearing wigs but the Power is a good go to wig when I need to get up and go! It's sleek and I love the way I can spike it up.
great wig
I really like this style it my favorite and its looks natural!
I love the Power wig by RWthe spike cut makes the style look so natural and realistic.
very nice
I have been wearing wigs for years and this has been my absolute favorite! It fits great and the shape is very nice.
great !
this is such great wig. i wear it to work out and everyone always compliments me on my hair. little do they know....and i would never tell! :) now that the sale is goin on i just ordered two mor in the color R13S because it matches my own color so well!
I really like this style it my favorite and its looks natural
perfect for me!
I feel like Power was tailored just for me! The cute and fit are prefect!
prefer the Voltage!
Way too spiked and short and i much pefer the Voltage overall.
the style has changed and doesnt spike up anymore I want the older style


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Nostalgic iPhone Cases
Raise the Roof For These Throwback iPhone Cases
Photo 1 of 9
ADVERTISEMENT ( more slides)
Raise the Roof For These Throwback iPhone Cases
So, phones don't come with antennas anymore — but that doesn't mean you can't sport some '80s and '90s mobile swag. All you have to do is pick up one of these nostalgic iPhone cases in the shape of old-school gadgets like walkmans, walkie-talkies, and calculators. Trust us, they're all that and a bag of chips.

subset: commoncrawl


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Layered Salads—Attractive, Convenient and Delicious Salads on the Go
By Michele Hatton
The 1950s brought us the seven-layer salad—an inch of sour cream topped with iceberg lettuce, followed by several inches of grated Kraft cheese, bacon pieces, mayonnaise... It made for an eye-catching dish, especially when prepared in big glass bowls that showed off the colorful layers. Today, however, layered salads can be put together with fresher, nutrient-dense ingredients like sprouts, radishes, baby greens and walnuts and are equally striking. More importantly, they offer a quick, easy, and convenient way to make grab 'n go salads for the family that last all week long.
Phoenix Minklei-Fermin, health coach and herbalist, teaches seminars at New Leaf on preparing layered salads. She advices, "Start with a clean, wide-mouth, one-quart mason jar that is completely dry (moisture is not the friend of a crisp salad). Then, layer from the bottom up." The dressing is the first layer followed by layers of hardy vegetables like celery, carrots and cabbage (these marinate nicely in the dressing without damaging the integrity of the vegetables). Lettuce and other more delicate vegetables like sprouts and radishes are layered last. Minklei-Fermin reminds us not to cut the lettuce but to tear it, as cut edges will brown. She adds that it is important the delicate vegetables do not come in contact with the dressing as they will wilt. "When finished layering," she says, "place a folded paper towel at the top of the salad, just before the lid goes on. This will absorb some of the excess moisture and keep the greens more crisp."
Salads can be dressed up by adding other ingredients, including colorful seeds like pumpkin and walnuts (bring these in a separate bag and add right before serving). "Be creative," encourages Minklei-Fermin who concocts such items as "immune-boosting" layered salads with shiitake mushrooms and ginger. She recommends avoiding odorous ingredients such as eggs, blue cheese and raw onion or adding these just before serving.
The beauty of these salads is that they can be prepped in jars on a Sunday and will store in the fridge for up to five days. The jars, lined up in rows in the fridge, add an attractive accent to the humdrum contents of our refrigerator. When ready to serve, simply pour the contents of the jar into a bowl (the dressing will spread evenly) and enjoy. For "boxed" lunches, simply shake the jar vigorously and dig in.
For dinner parties, layer the salad in a pretty, clear glass bowl, thickening the ingredients around the perimeter of the bowl to accent the colors. Toss the salad right before eating.
Apr 3, 2014


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Cheats and Walkthroughs
Gaze in ecstatic longing at the Uncharted 3 controller above. Cool right? (I mean, cool if you like incongruous blue mixed with variations on the color of poo.)
"I'm an aficionado of just such a colour scheme! How can a gentleman such as myself acquire such an item?" you're probably asking yourself. Well, you just can't, sir. Unless you're in Japan. On November 2, In the Land of the Rising Sun, gamers will be able to purchase a bundle that comes with U3 and the controller for the Japanese equivalent of $130. A standalone game costs $78.
Here in the U.S., you'll have to suffer without the controller... for now. Perhaps a spirited public outcry will convince the Sony corporation and Naughty Dog to release an American version of the controller?


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Hello everyone.=)
Again, i (and my photographer) would like to say THANK YOU for supporting our little SNOW PROJECT. I know it's nothing super special, just crazy pictures, but it is very special to us. I love photography as much as i do fashion and though im a struggling amateur photographer, i and my husband always try to give you something that's good enough to be posted in Chictown. So thank you, for giving me reasons to keep going.
Okay.=) Today i give you the 3rd part of our 7 photos "A WINTER'S TALE" Snow Project. We called it "UNINVITED" a woman all dressed up for a winter party but unfortunately, she wasnt allowed in. It is inspired by the reason why Troy was conquered. Do you know that the cause of the war between Greece and Troy is not really because Paris stole Helen from her husband, a king? No, it started with an apple. Olympus, the residence of the 12 Olypian Gods and Goddesses had a banquet and they didnt invite the Evil Goddess of Discord-Eris. So as revenge, the next time Hera the Goddess of all the gods threw a party, she decided to make trouble. Again, of all the divinities, she was the only one not in the guest list. So she thought throwing her out of Olympus wasnt enough. So what she did, she threw a golden apple into the banqueting hall, marked "FOR THE FAIREST". Of course all the goddesses wanted the apple, but in the end, the choices was narrowed down to 3: Hera, the wife of mighty Zeus, queen of Olympus,Aphrodite, goddess of love and BEAUTY,yes, you may think she should get the apple! and lastly, Athena, goddess of war and favourite child of Zeus, the only one allowed to play with the lightning and thunder! They asked Zeus to judge between them. Now you can imagine Zeus scratching his head, torn between the 3 women in his life, his bitchy wife who would break his neck if he didnt give her the apple, his daughter Aphrodite who is the most deserving among the 3, and his favourite and spoilt child Athena whom he really wants to give the apple to. Now what would a god do? He gave the job to somebody else! He told the 3 goddesses to go to Troy and find a prince called Paris as he is the best judge when it came to beauty. So they went. Hera, the cruel queen promised him he will be lord of Europe and Asia, if he chose her. Athena, the battle-goddess promised him that she will make him hero and lead the Trojans to victory against the Greeks.Now, those are tempting. But Aphrodite, goddess of love and beautyf and in some versions, the mother of cupid, promised him the most beautiful woman in the whole world…=) You guessed it right, Paris chose Aphrodite.=) And the most beautiful woman in the world is Helen, daughter of Zeus and Leda and Helen was married, to a ruthless king. So Paris claimed his price, took Helen, the greek king was pissed, gathered all the best soldiers of Greece including Achilles, the greatest warrior, half mortal half god, and you can just imagine Hera and Athena helping the greeks to win the war, furious about not being chosen and yes, the goddess Eris laughing as she watches the battle that lasted for years, all because of her golden apple.
Sorry, that's the shortest version i can do! =)
So yes, that's the inspiration, like a modern day Eris, uninvited. Partying on her own outside Olympus! =) I hope you like it.=)
You can also find me here:
Listening to- "CRY ME OUT" by PIXIE LOTT
Watching- Q.I. (UK quiz show)
Reading- Daughters of Arabia by Jean Sasson
Drinking- Tea (no sugar) while eating Toblerone White
Love Love Kiss Kiss


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Singaporean design studio Hans Tan takes porcelain pieces that have traditional patterns on them, and transforms them by sandblasting dots out of the glaze. Titled "Spotted Nyonya", it's named after the original Nyonya ceramic pieces that they start with, which are native to Chinese-Peranakans in South Asia– the flowery, pastel patterns glazed onto the surface of each object is re-imagined as a series of dots, breaking down the original design into hundreds of individual, fragmented pieces.
The creation of these pieces meshes together different artistic disciplines, as the studio is re-using the resist-dyeing techniques that typically dye fabric patterns on the completely new medium of hard porcelain, using tools that are so foreign to both ceramic-work and fabric construction (ie the sandblaster). Via Design Boom:
Produced in collaboration with singaporean creative agency FARM, this contemporary take on the traditional objects transforms the original multicolored surface treatment into a new dotted pattern.
Nonya vessels are native to Peranakans in South East Asia and are elaborately decorated in a variety of colorful polychrome motifs with a predominantly pink ground. The designer takes these common vessels, which are industrially produced and largely available in singapore and adds an unusual surface treatment by overlaying the original multicolored pattern with a new dotted one.
What a beautiful way to combine traditional pieces with modern, unexpected textures and patterns. I'm really fond of the way the dots retain their glazed sheen, while the newly revealed porcelain below has the faintest matte "sea glass" texture. [Via Design Boom.]


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drilling ban
Science bows to politics in Obama administration
You may remember this line from President Obama's inaugural speech: " We will restore science to its rightful place … "?
The implication, of course, is that science had been held hostage to politics and that was no longer going to be tolerated.
Well, until it was necessary to skew it to support Obama's political agenda, that is:
The White House rewrote crucial sections of an Interior Department report to suggest an independent group of scientists and engineers supported a six-month ban on offshore oil drilling, the Interior inspector general says in a new report. In the wee hours of the morning of May 27, a staff member to White House energy adviser Carol Browner sent two edited versions of the department report's executive summary back to Interior. The language had been changed to insinuate the seven-member panel of outside experts – who reviewed a draft of various safety recommendations – endorsed the moratorium, according to the IG report obtained by POLITICO.
Of course the usual suspects claim no intention of mislead exists. That it was just part of the "normal editing process".
"At 2:13 a.m. on May 27, 2010, Browner's staff member sent an e-mail back to Black that contained two versions of the executive summary," the IG report states. "Both versions sent by the staff member contained significant edits to DOI's draft executive summary but were very similar to each other.
"Both versions, however, revised and re-ordered the executive summary, placing the peer review language immediately following the moratorium recommendation causing the distinction between the secretary's moratorium recommendation – which had not been peer-reviewed – and the recommendations contained in the 30-Day Report – which had been peer-reviewed – to become effectively lost." [emphasis mine]
Unless you're a totally inept editor and not able to read for comprehension, this should have been obvious to everyone involved. The IG figured it out. Why didn't Browner and Salazar?
Because, most likely, it said what they wanted said (implications included) exactly as they wanted it said so they could support the position they had already decided was necessary.
But the denial, as absurd as it is, continues:
Black said he didn't have any issues with the White House edit; he and his staffer both told the IG it never occurred to them that an objective reader would conclude that peer reviewers had supported the six-month moratorium.
Really? Seriously? Well what about the "objective" readers on the panel:
Nevertheless, Interior apologized to the peer reviewers in early June after some of them complained they were used to support the controversial ban. Salazar also held a conference call with the peer reviewers and met personally with some of them.
Obviously their "objective" reading of the executive summary caused them to conclude otherwise, didn't it?
Glad to see science is back in the position the president promised it would be under his administration.
Change – a wonderful thing to behold, huh?


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Written by AngelofDeth on 16.11.2012 at 20:41
This album woulda been so much better if it was just properly mixed and produced.
Written by Alex F on 16.11.2012 at 21:52
Would've been better if they just spent a little more time on it.... releasing albums too quickly is never smart
Written by Malaghost on 16.11.2012 at 23:29
The video without lyrics would be actually enjoyable. It looks like someone was trying to reach outer limits of MS paint.
Written by Guest on 18.11.2012 at 02:32
Written by Stabby on 18.11.2012 at 01:54
I'd like the metal elements like guitars, vocals and drums to be more prominent in the mix, is that what everyone is talking about with the mixing? Somebody (or everyone) explain to me what they would like changed in the mixing, don't be afraid to be technical
Well I don't have a problem, but... most probably it's about those rhythm guitars and drums being too low, orchestral things being too high, and movie -like things being high-high. The vocals, most probably, are too simple and cheesy. So, it's more about changing the whole essence than the mixing, just because so many things would change. Also, I think people are yearning for the following things: speed, speedy riffs, blast beats (speed), techinical solos.
I myself find the triple/double vocals as an avantgardish spice and the too-low-in-the-mix lead guitars something similar as what the too-low-in-the-mix basses present on albums such as Darkthrone's' Transilvanian Hunger, and in some of its ending moments.
Written by Stabby on 18.11.2012 at 01:54
I'd like the metal elements like guitars, vocals and drums to be more prominent in the mix, is that what everyone is talking about with the mixing? Somebody (or everyone) explain to me what they would like changed in the mixing, don't be afraid to be technical
Written by Stabby on 18.11.2012 at 09:14
Yeah I want to hear more heaviness, technicality and shred from them on the next one. More straight-forwardness in songwriting and more direct communication between the vocals and guitars and the audience. It's like a churning sea of orchestration with Wintersun amid the waves. It's powerful and beautiful, and they're there and audible, but I'm feeling less Wintersun and more orchestra than I'd like to. That's not so bad, I like the compositions and I'm glad for these songs, but if that's all we're getting then that will be disappointing. Thankfully I don't think that's the case, since The Way Of The Fire sounds like it's exactly what I want to hear on Time II. I think that people who are fretting about this album could use a little more faith that since this is one half of the whole album and an arbitrarily determined half, it's not a complete reflection of the last 8 years of the band. Take these songs and intersperse them between songs that are half this and half 2004 Wintersun (like perhaps the whole thing...) and I'm one happy camper.
And if it's not like that then I'll eat my hat, but that's what seems most likely.
Disclaimer: This post does not address people who think that the mixing is bad, people who hate Wintersun, or people who think that the whole affair is a shitshow regardless of musical quality. Some of you may have valid points, but that's not what this is about.
Written by Milena on 19.11.2012 at 15:01
^ speaking my mind again.


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By Thomas Garcia: QCS staff writer Members of the Tucumcari Rattlers cross country team added four miles to their weekend total by joining a woman who is running from Boston to San Diego. The Rattlers were in good spirits Sunday morning as they gathered to meet and run with 24-year-old Katie Visco, eight miles northeast […]
You are here: Home / Archives for inspire
Visco shows Rattlers joy of running
October 6, 2009
Lucero honored as 'Artist'
March 8, 2004
TV Hagenah Mike Lucero, this month's Artist in the Annex at the Tucumcari Historical Museum, isn't certain when he first realized that he had talent for art, it might have been high school art class, but he is certain when his shaping into an artist began. "It's when I started working with artist and woodcarver […]


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The audience is meant to sympathize with Gus, the well-meaning, slightly slower junior partner-in-crime to Ben. We are in the same position as Gus: like Gus, we are not familiar with the job they are going to perform, we don't know what exactly is happening upstairs from the basement, and Ben's betrayal should be as much of a shock to us as it is to Gus. Gus is somewhat child-like, pestering Ben with numerous requests, complaints about their environment, and questions. He is generally submissive to Ben's orders—everything from making tea to investigating outside the door—though he stands up for what he believes in, as with the "Light the kettle" argument.
Gus is more sensitive than Ben to issues of traditional human concern. He often touches upon deeper issues Ben does not wish to contemplate—about death, the dull routine of life, and the nature of the elusive employer Wilson. He is concerned with the consequences of his job. He is haunted by the image of their messy murder of their last victim, a girl, and is anxious about this next job. He is fed up with the dull routine of life, but can do nothing to get out of it. His recurring trips to the bathroom underscore his imprisonment to routine, especially in contrast with Ben, who never goes to the bathroom. Unlike Ben, he has no hobbies, which accounts for his awareness of his static life.
If one were to read The Dumb Waiter as an allegory of capitalist slavery, then Gus is the employee who, because life offers him so little, recognizes something wrong with the class structure. He sees cracks in the façade of Wilson—he is unafraid to yell and peer up the serving hatch to where the god-like figure reposes—but still feels uneasy in his presence, as most underlings do with their powerful bosses. He also places accountability on Wilson as the controller of the means of production; although Ben tells him otherwise, Gus believes that Wilson owns the café and should therefore pay for the gas meter (he is also miffed that Wilson, or the person upstairs, wants tea while they are hungry and thirsty). Gus's class-consciousness includes some shame about his poverty, but it is less than that exhibited by Ben. When they send their working-class food up the dumb waiter, Gus calls out the brand names as if announcing a fancy dinner menu. Many productions of The Dumb Waiter will give the actor playing Gus a Cockney accent to emphasize his lower-class standing, but little else is known about his background. We learn that he has not seen his mother in a long time, that he enjoys soccer, and is somewhat unfamiliar with the richer sport of cricket.
By the end of play, Gus becomes somewhat resigned to his life enslaved to routine. He accepts Ben's instructions to kill by mechanically repeating them. When he realizes that Ben is betraying him, his silence does not seem like one of shock. Rather, he has turned into a dumb waiter—manipulated by others to carry out their directions, unable to speak for himself.
Ben is the more dominant of the two criminals. As such, they resemble the various couples in Samuel Beckett's Waiting for Godot, who also complement each other with submissive and dominant traits. Ben broods and reads his newspaper, and his silences are as much a feature of his character as his dialogue. Whether Gus is asking him about the job, Wilson, or if he ever gets bored with life, Ben refuses to enter into a meaningful discussion. Part of the reason, of course, is that he does not want to reveal the purpose of the job: to execute Gus. The other reason is that Ben's chilling silences are laced with a defensive violence. Harold Pinter has defined speech as a strategy designed to cover the nakedness of silence, and Ben is a prime example. He compensates for his naked silences with a constant aura of violence and intimidation. And just as he frequently checks his gun to maintain his potential for violence, his often-venomous speech further obscures his naked vulnerability. In the argument over the phrase "Light the kettle," the marriage of violent speech and violent action seems appropriate when Ben chokes Gus while screaming "THE KETTLE, YOU FOOL!"
Ben's language denotes other parts of his personality, especially his shame over his lower class. He feigns understanding the names of the orders for exotic dishes sent down via the dumb waiter (where upstairs, presumably, someone of higher standing, physically and socially, presides). When they run of food in the basement, he tells Gus (who yells up the hatch) to observe decorum, then strains to make a formal apology. He is also immensely pleased when the person upstairs uses Ben's phrase "Light the kettle." Like Gus, Ben is a slave to the organization (one with several "departments"), but he does not have the same class-consciousness as Gus; his partner is more aware of their unfortunate lot in life, while Ben considers themselves "fortunate" and diverts himself with hobbies. He also accepts whatever Wilson tells him to do, making him as much a manipulated mute carrier of actions as Gus is to Ben—a human "dumb waiter." His betrayal of Gus at Wilson's behest is an unsettling reminder of what workers will do to gain the acceptance of their superiors.
Wilson never appears in the play, but he is directly or indirectly behind the messages from the dumb waiter and speaking tube. His obvious theatrical corollary is Godot in Beckett's Waiting for Godot. Both are off-stage characters who exercise a powerful, god-like influence over the on-stage characters. When Gus suggests that Wilson is playing "games" with the men (the orders for food), it raises the possibility of Wilson's having a sadistic personality—a malevolent god. Not only is he going to execute Gus, for unknown reasons, but he will put him through an agonizing final day. Gus also mentions that Wilson put them through tests several years ago to prove themselves, so we know that Wilson may also be paranoid (a reasonable expectation for the head of a crime syndicate).
I don't agree about Ben's knowing that he was going to betray Gus, I think he is a poor puppet who can only follow orders literally, so if they tell him "shoot the man who comes through the door", he simply does it. In my opinion, that's the essence of the last silence, the finding out and the inevitability of the task. I don't find any clue in the characterization of Wilson that he would have any need of giving that information to his inferior.
5 out of 6 people found this helpful


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A 72-year-old man pleaded not guilty yesterday in the stabbing death of his 74-year-old wife as four of the couple's six children watched in a Franklin County courtroom.
Leif Mortensen looked frail and sat in a wheelchair during his brief arraignment before Common Pleas Court Magistrate Christine Lippe.
The three daughters and one son who attended the hearing did not want to comment, said Mortensen's attorney, R. Kevin Kerns.
"They just buried their mother and are grieving for her, but they are praying for and care deeply for their dad," he said. The two children who didn't attend live out of state.
Mortensen, known to family and friends as "Mort," is charged with murdering his wife of 50 years, Margaret, better known as "Nina," at their North Side home on Feb. 13.
"There was never any history of domestic violence, ever," Kerns said after the hearing. "This was a very loving couple."
Police said Mortensen called 911 about 2:30 p.m. and told an operator that he had killed his wife and tried to kill himself with the same knife. "I don't know why I did it," he says on the 911 recording. "I just did."
When officers arrived at the couple's house at 4390 Kingpin Dr., Mortensen came outside with neck wounds.
He spent six days at Riverside Methodist Hospital before he was taken to the Franklin County jail. He remains in jail after Kerns passed on an opportunity to request bail yesterday.
A bond hearing will be requested "very quickly ... after we analyze where he is physically and mentally," Kerns said.
He said Mortensen was in a private cell at the jail and is receiving "fantastic nursing care under difficult circumstances. My sense is that he's getting stronger and is able to walk a little bit."
The family has had just one opportunity to visit him in jail, Kerns said.
Mortensen is aware of his family's support, Kerns said, "and he misses Nina."


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Tag: dapoxetine
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We had already told you in a previous articleabout a very sexy parody of Apple's iPod ads: a video, produced by SoftParis and directed by Anne Lolotte, blogger and sextoy specialist…
This time we find a parody in a completely different context. It was actually a very inspired priest in New Zealand who had the idea to put up a billboard at the entrance to his church to encourage churchgoers to consult his sermons online.
You thought the church was not up to scratch? Well, now with irony and alternative communication… astonishing!


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Corbett, Cynthia F. PhD*; Costa, Linda L. PhD†; Balas, Michele C. PhD‡; Burke, William J. MD§; Feroli, E. Robert PharmD†; Daratha, Kenn B. PhD*
Background: Complex, interconnected issues challenge the United States health care system and the patients and families it serves. System fragmentation, limited resources, rigid disciplinary boundaries, institutional culture, ineffective communication, and uncertainty surrounding health policy legislation are contributing to suboptimal care delivery and patient outcomes.
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The past couple of summers, my family and I have taken vacations that have enabled us to be immersed in Spanish. Our goals have always been to improve our language skills, to learn about and visit the historical sites throughout the country, and to experience the culture. My previous SpanglishBaby posts about our travel experiences always included information about our activities, our Spanish classes, and the home-stays. In the comments section, there were often requests for further information and moreRead More ...
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Pals are sure to request more in-person meetups when they know you'll be showing up in show-stoppers like these tall, black wedges. Stratified around the five-inch heel with silver, glittery stripes and rhinestones, this vegan faux-suede platform wedge looks out of this world with your cosmic-print sheath and a pair of opaque tights. So get your planner out, lady, 'cause your future looks busier now that you own this sci-fi, fancy wedge.
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I had been to other "specialists" telling me that my dog Kofi had to either go through Chemo or have his leg amputated for a tumor that he had on his paw. When I asked Dr. Olds for his opinion he suggested we remove the tumor and see what happens. When he saw my dog's tumor, he got angry and questioned me about whom suggested an amputation. Then he suggested that we take the tumor off which included the amputation of a part of my dogs paw, without amputation without chemo to see if that would work. He worked with me and my dog for six weeks through that process. It has been 5 yrs and my dog, Kofi, is running around, swimming, playing, and having fun with all of his legs. Thank you! Dr. Olds!!!!!
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November 13, 2013
By Evan Lockridge
GUADALAJARA, MEXICO -- Amid much fanfare Tuesday evening in front of trucking press from both the United States and Mexico at the Expo Transporte trucking show in Guadalajara, Mexico, Volvo Trucks North America officially introduced its I-Shift automated manual transmissions for the Mexican market. At the same time, it rolled out a truck model from sister company Mack to address the country's on-highway market.
The move is part of Volvo's strategy to boost its presence in the country from a more than 9% market share this year to 15% by 2015.
The first fleet to take delivery on the transmissions is Mexico City-based Transportes Monroy Schiavon. When delivery is complete, TMS will have 100 VNL models in its fleet of around 500 trucks. It has already been testing some trucks with the transmission.
"We are here to grow our business and to help the transport industry in Mexico," said Göran Nyberg, Volvo Trucks president of North American sales and marketing. He stressed the Mexican market is one of the keys to success for Volvo's North American truck operations.
Meantime, Mack Trucks entered the on-highway market in Mexico for the first time with its Vision model. The company has been in Mexico in the vocational market for some time.
"We are excited about opportunities the Mexican market presents and we believe we are positioned for success," said John Walsh, vice president of marketing at Mack.
Related Stories:
Mexican Trucking: More Professional Than You May Think (A visit with Mexico City-based Transportes Monroy Schiavon.)
Volvo's Take on the Mexican Truck Market
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Thanks again for stopping by Slightly Indulgent Tuesday! Spring is here, and I'm excited to see what fresh produce will be featured in your healthier recipes. There were over 65 recipes shared at SIT last week. Stop by and browse them for some recipe inspiration.
If you love kale, be sure to check out my recent post about this superfood powerhouse. You'll find links to several recipes as well as details about Hallie Klecker's new ebook Crazy for Kale.
Not only is coconut oil a delicious ingredient for recipes (like in these Mixed Berry Scones), it can be used in your beauty regimen too. Check out these seven cosmetic uses for coconut oil that I shared last week.
If you didn't enter the Plan to Eat Giveaway, don't miss your chance! SS & GF readers can enter for a chance to win a 1-year membership to Plan to Eat from now through Friday, April 12th at 11:59pm CST. Even if you don't win the giveaway, you can save 30% on an annual membership. Go here for more details about how to enter the giveaway and for the coupon code.
New Blogger Sponsors!
I'm so very excited to share two new blogger sponsors with you this week.
First, meet Katja from The Savory Lotus. I would love to dine at Katja's kitchen table. Her food is yummy! And, she likes to use superfoods when she cooks. My kind of gal! I can't wait to try her Dreaming of Summer Strawberry Chia Bars. I love chia in my desserts, don't you?
And, meet Miachel. She's the mind-blowing artist behind Spiced Curiosity. We met at Nourished last year. She's got to be one of the most genuine people I've ever talked with. You will spend hours gawking at her photos. Seriously. Who knew preserved lemons could be so sexy?
Visit them anytime – links to their blogs are also in my sidebar.
Last Week's Healthier Highlights
My Picks
- Lemony Kale Salad with Candied Walnuts from Tasty Eats at Home
- Whipped Coconut Cream with Fresh Berries from Eileen's Everyone Eats Right
- Strawberry Lemon Tarragon Sauce from EA Stewart
Reader Favs
- Rockin' Low Carb German Chocolate Cake (gluten-free, dairy-free, grain-free) from The Gluten-Free Home Bakery
- Caramel Kissed Flourless Chocolate Cake (gluten-free, dairy-free) from Sandi's Allergy Free Recipes
- No Bake Fudge Brownie Bites (grain-free, sugar-free, dairy-free) from Nourishing Passions
Linking Up Guidelines:
- If you leave a link in the comments, my blog will automatically mark it as spam.
- Please link back to this post NOT A STATIC "BLOG PARTY PAGE" so that your readers can find the recipes here.
- Link to your individual post, NOT your home page.
- Recipes DO NOT have to be sugar-free or gluten-free – just healthier in some way. The idea is to share our ideas and inspire each other in the kitchen.
- When you link, please tell us what you're sharing.
From my sponsor: Plan To Eat was born from our desire to eat real food — great food — prepared at home, together as a family. Plan to Eat is an online menu planner that uses your recipes, scheduled for the days you want them, automatically generating your grocery list, organized the way you like to shop. Eat well. Eat together. PlanToEat.com.


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Look at the "Tax Cuts for Wealthy" thread. I need your help organizing a guerilla theatre protest. Name your price. Will do community service or whatever.
Need to share a little story...I am a huge Joan baez fan. Years ago I gathered up my ticket stubs, concert announcments from the LA Times, a couple of things from my short stay at the Institute for the Study of Non Violence (something she did ages ago). I had them mounted, leaving space for an autograph that I hoped to get at the Bijou. You and your staff graciously put it in her dressing room and she signed it. If that wasn't good enough after the concert she came walking back out on stage carrying it asking who did it belong to! She returned it to me and seemed tickled by the fact that I had still had all that stuff and to see it all! I remember thinking "OK, I can die now! My life is complete!!" Ahh, the silliness of youth! But I will never forget it as long as I live! You are blessed to be able to create memories for people like this through music and bring it to us! I have always wanted to thank you for that experience! Thanks! Sappho
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Meeting a Charioteer at the Delphi Archaeological Museum
October 16, 2010 MuseumChick
The Delphi Archaeological Museum is right next to the Delphi ruins and…it has air conditioning. I hung out here extra long because it was the afternoon, super hot and the ruins offered no shade. So, although I was excited to explore the ruins, I was in no rush to leave the museum too soon. Not to mention that it is clean, modern and informative about the ancient artifacts from the area of Delphi that archeologists have uncovered and used to learn about what happened on this land over 2000 years ago.
Apparently a lot of other tourists had the same idea…
Some favorite pieces spotted were…
This well preserved bronze statue of a charioteer escaped damage and looting when it was buried during the great earthquake of 373 BC. It was found at the Temple of Apollo in the 19th century with its inlaid glass eyes intact. This museum highlight was one of the only large scale bronzes found in Delphi and in all of ancient Greece since most bronzes were melted down to fund wars. Although the master sculptors of ancient Greece mostly worked in bronze, we only know their creations from the marble copies produced during the Roman period.
This bronze statue of a kouros (standing male youth that did not represent anyone in particular produced during the Archaic era) was done in the Daedalic style in the 6th century BC in a Cretan workshop.
This Sphinx of the Column of Naxie is from 570 BC. The light areas show the restoration.
This bronze cauldron and…
…the griffins and sirens that decorated the rim of the cauldron.
It looks like they are saying, "Ouch, this pot is hot!"
©2010 Danee Gilmartin All rights reserved


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Papi, ¿no te dijo tu marida no comer en la cama?
i like this. kids always think there are monsters under the bed!
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Sunday, October 01, 2006
A dacquoise is a meringue with nuts. It can be used as one of the building blocks for rich layered cakes.
I made a chocolate hazelnut dacquoise based on a Pierre Hermé recipe. It's basically a big sandwich cookie with chocolate ganache between two disks of nut meringue. You can also make individual cakes, as shown in the second half of this post on Kuidaore.
Hermé's dacquoise recipe is great, and I've been successful with it every time I've made it.
Choosing the right ganache recipe
However I'm not as fond of his ganache. When I saw the ingredients it required, I balked at the amount of butter. So I made a tiny portion, and a larger portion of Alice Medrich's whipped ganache filling, which is made of chocolate and cream, and to which I added some of my pralin. I piped the Hermé ganache on the outside of the cake, and the whipped ganache on the inside. Both my husband and I preferred the Alice Medrich filling.
In this picture you can (barely) see the Hermé ganache is a small, darker circle on the outside edge of the filling. There's even a white fleck of butter that wasn't fully incorporated. (If the filling looks a little wet it's because the knife I used to cut the cake was too hot.)
Making the cake ahead of time
The dacquoise layers can, and even should be, made ahead of time, according to Hermé. I confirm that you can prepare this whole cake the day before, wrap it carefully and chill it, and it will have a great texture and flavor when you serve it. I've frozen it as well, whether just the dacquoises or the filled cake and it was excellent. If you choose to freeze dacquoise layers, be careful. They are fragile! Several of mine got destroyed as we tried to force-fit the frozen fish-sticks and peas in the compartment. It's worth storing them in a rigid box.
Piping a circular shape
I had some difficulty piping a perfect circle, as evidenced here. I drew a circle on the parchment paper and tried to stick to it. But starting from the middle, as the recipe recommends, meant that by the time I got to the outside of the circle it looked potato-shaped. Perhaps I need more practice. Maybe when I get to the outside edges I shouldn't hesitate to squeeze the batter into the right shape as I pipe. I've also tried piping from the outside and had better results, though the center did not look as pretty as I had to push the batter around to fit it in. Still, even if your circles are less than perfect, the final dessert will look quite appetizing.
Recipe: Dacquoise
Source: Pierre Hermé
- 80 g hazelnuts
- 135 g ground hazelnuts
I've made it with ground almonds as well
- 150 g icing sugar plus more for sprinkling
- 5 egg whites
- 50 g sugar
1. Preheat oven to 150°C. Spread the hazelnuts on a cookie sheet covered with aluminum foil.
[I skipped the foil.]
Bake for 10 minutes. Put them immediately in a hot towel
[some sources say to let them steam in the towel for a few minutes]
and rub them together to remove the skins.
[Aiming for perfection here is maddening. I was happy with about 70% removal. Remember, rub the nuts against each other, not just against the towel.]
Roughly chop the nuts.
2. Increase oven temperature to 170°C. Sift together the ground hazelnuts and icing sugar.
[Now this can be quite difficult, at least with the ground hazelnuts we buy here. They are fairly coarse, so a large portion doesn't make it through my sieve. One solution would be to sift and weigh after sifting. Any nuts that don't make it through the sieve you throw back into the bag for recipes that don't require fine nut powder. Or else take what is left in the sieve and grind it up in a little food processor or nut or coffee grinder. This is what I do. I simply have to be careful not to grind for too long or the powder gets oily and then sticks together.]
3. Whip the egg whites until firm, gradually add the 50 g regular sugar as you go. Using a flexible spatula, delicately incorporate the sugar and nut mixture.
4. Fill a pastry bag with a #12 tip
[This number is a French number. I would guess it's for 1.2 cm. I believe I've used both 10 and 13, as I don't have 12. With 13 it was harder to work as the batter kept dripping out of the pastry bag].
On two cookie sheets that have been covered with parchment paper, create two 26 cm disks (about 10.5 inches I believe).
[You can trace circles on the underside of the paper to help you, see my comments above about shaping the circles. You can also draw smaller circles for individual portions.]
Sprinkle each disk with the chopped and skinned hazelnuts. Lightly press them down. Sprinkle the disks lightly with icing sugar. Let them rest for 10 minutes. Sprinkle again, and let rest again for 10 minutes. Bake for 35 minutes.
5. Place the disks on a rack to cool. Once they are cold, wrap them in plastic film and store them in the refrigerator.
[You can freeze them at this point as well, if possible in a rigid container to prevent breakage.]
Recipe: Whipped Chocolate Ganache Filling
Source: Alice Medrich, Bittersweet
- 6 ounces (170 g) 70% cocoa chocolate, chopped medium-fine
- 4 tspn to 3 Tbspn (16 to 37g) sugar
- 2 cups (480g) heavy cream
[- 1 to 2 Tbspn pâte pralinée - optional, my addition]
[These amounts are the corrected version as I used 70% cocoa chocolate rather than the regular bittersweet or semisweet chocolate. A. Medrich gives the substitution amounts for using different types of chocolate.]
Place the chopped chocolate in a medium bowl. Heat the cream with the sugar in a large heavy saucepan over medium-high heat until it comes to a gentle boil. Immediately pour half the hot cream over the chocolate and stir until the chocolate is mostly melted. Add the rest of the cream and stir. Let stand for 15 to 20 minutes to be sure all of the chocolate particles are completely melted.
[Mix in the pâte pralinée if you are using any.]
Stir the ganache until perfectly smooth. Let cool. Cover the bowl and refrigerate the ganache for at least 6 hours (I usually leave it overnight, says A. Medrich); it must be very cold or it will curdle when it is whipped. (The ganache can be prepared up to 4 days ahead.)
When you are ready to use the ganache (and not before), whip it until it is stiff enough to hold a nice shape and seems spreadable, but don't overdo. Overwhipped ganache looks granular, proceed carefully: I usually stop the mixer early and finish the whipping by hand.
[Ah, don't you love recipes that say, "enough but not too much?" I never know if I whip the ganache enough. It seems to get stiff very very quickly, so I only whip it a few seconds with my hand-held mixer.]
After whipping, the ganache will firm as it sits (and even more after it is chilled), so spread it immediately. If you accidentally overwhip, or if the ganache becomes too stiff to spread, warm your spatula by rinsing it under hot water and wiping it dry as necessary.
Assembling the cake or cakes
Using a pastry bag with a large plain tip, pipe big spheres of ganache on the outside of one one dacquoise disk, fill in the space between the spheres with a spiral of filling, and sandwich with another disk.
Or use a star-shaped tip and pipe rosettes.
Refrigerate for a short or longer while (that's vague, I know. I don't quite remember how long I chilled the cake), and sprinkle with icing sugar before serving.
This was my first attempt. Perhaps a little too much filling, as we found it quite rich on the first night we ate it. However the second and third nights (lots of left-overs) the richness didn't seem overwhelming.
I used a star-tip on this one. Perhaps there wasn't enough filling though.
The filling was a bit runny on this one (too much pâte pralinée?), and the bottom dacquoise broke in the freezer. However, the end result tasted just as good...
14 comments:
Astrid, beats me HOW you do all this with your limited time !!!
Our culinary feat today for family Sunday breakfast was that Dad made yummy WAFFLES (from Joy of Cooking)- with exquisite maple syrup (from Richardson's Farm in NH).
- October 01, 2006 6:51 PM
You can't go wrong with nuts, meringue and chocolate. Dacquoise is always a favorite of mine. Very nice pictures.
- October 01, 2006 7:06 PM
- Astrid said...
Maman - Thanks for the quick comment! Actually, I made these dacquoises about a month ago and have been waiting to find time to post about them...
Helen - Thanks for dropping in! I just had a quick look at your blog and I look forward to reading more of it.
- October 01, 2006 7:31 PM
- peabody said...
Excellent. Not sure I agree about the ganache...I like mine extra fattening but to be fair I think I will make both in the near future and decide for my self :)
- October 02, 2006 12:30 AM
- Kai Carver said...
(Atkins-cult voice) "Fat does not make you f--" OK, 5 minutes of research on that. What if It's All Been a Big Fat Lie?: nice title, too long to read. The role of high-fat diets in weight gain and obesity: "[A] low-fat diet, high in protein and fibre-rich carbohydrates ... is highly satiating for fewer calories than fatty foods".
After this extensive and thorough research on the subject, um... Dunno. Maximizing satiation is an interesting idea. I bet a lot of the answer has to do with what you eat when. I find a little high-power sweets after a meal feels right. What you say is a Dacquoise looks to me like a giant cookie (I'm sorry I'm a bit ignorant), and frankly a bit insane. But I bet a piece of it would be absolutely delicious and perfect after a nice meal.
- October 02, 2006 11:59 AM
- Astrid said...
Peabody and Kai - Thanks for your comments. One thing, on the subject of how fattening this dessert is: if I chose the Medrich ganache recipe over the Hermé one, it was clearly not with the illusion that one is "lighter" than the other. Both are to be eaten in very small quantities. But whereas I would gladly eat a spoonful of whipped cream, I couldn't bring myself to eat a spoonful of butter. That's why I am not attracted to butter-based fillings recipes.
Not sure what you mean by insane Kai, but I doubt this recipe is much worse (in terms of richness, calories, whatever) than eating ice-cream.
- October 03, 2006 8:58 AM
Find lots of fresh new recipes at Cooking In Season. Chef Sean O'Rourke uses the freshest ingredients from what is in season right now. Check it out for some great recipes.
- October 16, 2006 4:31 AM
- Claudia said...
Your Dacquoise looks so yummy. You quoted the book "Bittersweet". Can you recommend it or was it only one recipe that got your attention. Always find it hard to judge a book by the cover.
- October 29, 2006 12:07 PM
- valentina said...
What a beautiful post.I love how you take us 'by the hand'. There is such care in your explanations. I had missed coming here.I had been so busy .Nice to be back.
- November 06, 2006 2:19 AM
- Astrid said...
Claudia - Thanks for your comment. The dacquoise was good, indeed.
I absolutely recommend Bittersweet. Yes there's a lot of chatting about marginally relevant experiences around cooking. But Medrich really explains things in detail. Just an example, I recently made an Hermé recipe (Meringue d'automne I think it's called, mean to post about it but never have time) with the Hermé somewhat complicated icing. The icing requires a ganache-like mixture at some point. Something horrible happened: either I mixed it too long, or the temperature wasn't right, but it curdled. It was hardly visible at first, but I had read a chapter by A. Medrich on making truffles where she describes this phenomenon. And she also explains how to fix it, with the "mayonnaise" method. I used it and it saved my icing. Can you imagine what curdled icing would have looked like on my cake?!
- November 06, 2006 8:30 AM
- Astrid said...
Valentina - Thanks for your kind comment! I myself have not been blogging or reading blogs much lately, and have a couple recipes that need posting. Getting comments like yours is an encouragement to continue!
- November 06, 2006 8:31 AM
- Raul said...
Hello Astrid,
Nice photos, nice recipes and of course nice text/comments.
when are you going to post again?
Looking forward to reading you,
- November 09, 2006 4:16 PM
- Astrid said...
Raul -- Thanks for your encouragement! Will log on to Blogger right now and try to get something online.
- November 10, 2006 11:37 PM
- Thip said...
Hi Astrid,
I'm amazed by all the pastries you've made. :)
- May 26, 2008 6:24 PM


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She was preceded in death by her husband, Hamp Roberds; two grandsons, William Otto Franke and Richard Wayne Franke; her parents Will and Tempie Callicoatt and a brother, Newt Callicoatt.
Survivors include two daughters, Dorothy Jo (Robert) Franke of Three Rivers and Betty Sue Roberds of Three Rivers, a sister, Lillie Mae Selby of Atoka, OK; two sisters-in-law, Pearl Merritt of Bulverde, and Kaete Roberds of Roune Oak; a granddaughter, Elizabeth (Cory) Bednorz of Three Rivers, two great grandsons, Dawson Bednorz and Jakub Bednorz; a great granddaughter, Kacee Bednorz; numerous nieces and nephews.
Visitation was Monday, March 5 from 5-7 p.m. at Roberson Funeral Home in Three Rivers.
Funeral services were held on Tuesday, March 6 at 10 a.m. at the First Baptist Church of Three Rivers. Burial followed in the Three Rivers Cemetery.
Services entrusted to Roberson Funeral Home of Three Rivers.


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text: Doing Retail Right Retail Furniture Tip #12: Salespeople Are Born That Way Furniture Industry News Update - Furniture World Magazine Posted: 2/12/2013 This is the twelfth in a series or excerpts from a new book by retail furniture store design and planning experts Lou Kief and Bill Walls titled, "Doing Retail Right", a new book available from the major online booksellers in print and e-reader formats. For more information on this book, or to order, visit www.DoingRetailRight.com. They are extraordinarily special human beings with a love of life and enthusiasm that you feel the instant you encounter them. You are comfortable around them; like old friends who've just met. No amount of training can make just anyone into a top producing salesperson. Born salespeople are often found not working with the public, or if they do, they are often locked in minimum wage jobs. Your go-out-of-the-way, special, auto mechanic, housekeeper, even the car hop at your favorite drive-in restaurant could be your new top producer. They're smart people, so training will be easy. Give them a course on how you do business, and knowledge about the products you sell, then turn them loose and stand in awe. Don't disqualify older people from your search. One of your employees' mothers or fathers could be a hidden gem too. Remember: You never know where you're going to find your next star salesperson. ALWAYS be on the lookout. About The Authors: Lou Kief & Bill Walls live in Guadalajara, Mexico after a forty year career helping retailers create successful stores. They share their home with Katrina,a huge, not very lady-like, Neapolitan Mastiff, three Mexi-cats; Diego, Frida & Trotsky, and Rocco, a pushy Amazon Parrot. Recommendations: "After building and remodeling over 3 acres of retail space with Lou Kief and Bill Walls I heartily recommend their professionalism, expertise, integrity and creativity! I would invite anyone looking to improve sales performance or their store's professional appearance to read their book; "Doing Retail Right!" -George Moore, COO, Wilcox Furniture, Corpus Christie, Texas "You have given RETAIL a BREATH! I am overwhelmed by the scope, the simplicity and the heartfelt delivery." - Steve Drake, The Villages, Florida "Retail ideas combined with Life Lessons. I read it as a call to action for veteran retailers who are facing a crossroads." - Pat West, West Consulting Furniture World Magazine-Business solutions for furniture retailers


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Green Coffee Bean Extract Benefits and Side Effects
With so many weight loss pills and supplements on the market it is getting harder to decide which one will be effective in achieving your weight loss goals. Additionally, there are about as many different ingredients in these pills as there are side effects.
However, now there is a natural product that has hit the market that not only has shown great results, but with virtually no side effects. Green Coffee Bean Extract is now leading the way and showing great promise to those trying to lose weight and also needing to know that what they are ingesting is not going to have an adverse effect on their health.
Green Coffee Bean Extract, which comes from coffee beans that have not been roasted, is made with one main ingredient and that is Chlorogenic Acid. Not only has Green Coffee Bean Extract been shown to help people lose weight by increasing the body's metabolism, but Chlorogenic Acid is also a very potent antioxidant which helps the body get rid of free radicals which fights against various diseases.
There are also indications that it helps lower blood pressure, and prevents fasting blood sugar from getting too high which helps prevent the symptoms of migraines, mood swings and fatigue from the drop in the blood sugar. There are studies currently going on to see if Green Coffee Bean Extract can help fight Alzheimer's as well as Type II Diabetes.
The only real side effect is what you would get from consuming a regular cup of coffee; however, Green Coffee Bean Extract does not contain a very high dose of caffeine to begin with. Therefore, some possible side effects may be jitteriness and restlessness.
Green Coffee Bean Extract has even been endorsed by Dr. Oz. His show created a two week study on 100 women, between 35 and 49 with BMI's greater than 25, and the results showed that the selected group did lose an average of two pounds during that time span without changing their eating habits or adding any extra exercise. In addition, when he questioned the participants on any side effects during the two week study, all of them agreed that they had no signs of jitteriness or restlessness.
In watching Dr. Oz's video, "Where can I buy green coffee bean extract for weight loss?" he goes onto explain what to look for when buying Green Coffee Bean Extract. Although he does not sell this product or promote any particular company, his advice was to keep these main guidelines in mind when getting ready to purchase this product.
First, look for the main ingredients of either SVETOL® or GCA®, which stands for Green Coffee Antioxidant.
Second, it should be at least 45% Chlorogenic Acid. More than that is ok, but anything less may not supply the same benefits.
Third, Dr. Oz's study group took 400mg 3 times a day, so even though it can be purchased from 200mg to 800mg, the 400mg dosage seemed to be just enough.
Fourth, always review the labels to be sure that there are no other fillers, binders or artificial ingredients added to the capsules.
Many other research studies have also shown that Green Coffee Bean Extract has helped both men and women lose weight, even without changing their diets or increasing their exercise. Imagine how much more quickly pounds could be shed with a healthy eating plan and an increased exercise program.
So if you're looking for a healthy way to lose weight that is now proven then your journey starts with Green coffee Bean Extract. It is considered to be completely safe because there are no harmful chemicals or additives.


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07 December 2016
News and Views
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This month's Alimentary Pharmacology & Therapeutics examines the use of anti-viral therapy for prevention of perinatal HBV transmission.
Antepartum anti-viral therapy (AVT) is often administered to prevent perinatal transmission of hepatitis B virus (HBV) infection.
Little is known about the effect of AVT on post-partum flare rates and severity.
Dr Levy and colleagues from Australia examined whether extending AVT beyond birth influences the post-partum course.
The research team evaluated 101 pregnancies in 91 women with HBV DNA levels ≥log 7 IU/mL.
AVT (initially lamivudine, later tenofovir disoproxil fumarate) was commenced from 32 weeks gestation and stopped soon after birth and at 12 weeks post-partum.
Outcomes according to post-partum treatment duration were examined, with Group 1 receiving AVT for 4 weeks or less, Group 2 receiving AVT for more than 4 weeks, and Group 3 receiving no AVT.
The majority of women were HBeAg+, median age 29 years, baseline HBV DNA log 8.0 IU/mL, and follow-up 48 weeks post-partum.
Post-partum treatment duration was 2 weeks for Group 1, and 12 weeks for Group 2.
The research team found that flare rates were not significantly different between the groups.
Onset of flare was similar at 8/10/9 weeks post-partum for all groups.
The team noted that the majority of flares spontaneously resolved.
The research team observed that HBeAg seroconversion was not associated with treatment duration or the occurrence of a post-partum flare.
Dr Levy's team concludes, "Post-partum flares are common and usually arise early after delivery."
"They are often mild in severity and most spontaneously resolve."
"Extending anti-viral therapy does not protect against post-partum flares or affect HBeAg seroconversion rates."
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What is in this article?:
- Dream of 2-billion-pound California almond crop now reality
- High-density plantings
- The 2,000-pound dream
- Achieving a 2-billion-pound California almond crop was once a distant dream but now it's a reality, says Bob Curtis of the Almond Board of California.
- In the 1980s, a ton of almond meats at a dollar a pound was happiness — a ton was the gold standard.
- Monumental almond yield increases are tied to precision irrigation, high-density tree planting, minimum and machine pruning techniques, and soil modification and amendments — among other practices.
SPEAKERS AT the 2011 Almond Industry Conference, from left: John Edstrom, UCCE emeritus farm advisor, Colusa County; Mario Viveros, UCCE emeritus farm advisor, Kern County; and Walt Bentley, UC IPM entomologist, Parlier.
The California almond industry is chock-full of dreamers — those who paved the way toward an all-time record 2-billion-pound crop expected this next crop year, and those who aspire to push yields upwards to 5,000-pounds per acre in the future.
These visions have placed the California almond industry at the top of its game; an industry clearly in the driver's seat charting its own future course.
"We once believed achieving a 2-billion-pound California almond crop was a distant dream but now it's a reality," said Bob Curtis, associate director for ag affairs and production research manager with the Almond Board of California in Modesto, Calif.
"Our industry must grow, sell, and promote California almonds differently than we have in the past. More productivity generates challenges."
Curtis chaired an almond production workshop entitled, "Growing a 2 billion-pound crop…it's a game changer," held during the 2011 Almond Industry Conference in Modesto, Calif., in December.
Curtis says California almond yields have doubled over the last 20 years.
"A good yield has increased from 2,000 kernel pounds per acre in the 1980s to 3,000-plus-pounds per acre today," Curtis told the standing-room-only crowd. "In the 1980s, a ton of meats at a dollar a pound was happiness; a ton was the gold standard."
Three veteran almond farm advisors discussed significant research strides achieved over the last three decades which led to higher yields; plus the prospects to one day achieve 5,000-meat-pound yields.
The almond experts included University of California Cooperative Extension (UCCE) Emeritus farm advisors John Edstrom of Colusa County and Mario Viveros of Kern County, plus UCCE IPM entomologist Walt Bentley of Parlier.
Combined, these UCCE specialists have nearly 100 years of experience in the California almond industry.
Edstrom ties monumental yield increases in recent decades to precision irrigation, high-density tree planting, minimum and machine pruning techniques, and soil modification and amendments. Flood-irrigated orchards are no longer the norm.
"There are not too many orchards designed today for flood irrigation," Edstrom said. "There is not much 'click-clack-click' of the aluminum pipe and impact sprinklers around anymore."
Efficient micro irrigation began in California almonds in the 1960s, but adoption was slow and finally accelerated in the 1980s. Micro irrigation helped reduce water use in drought-prone California and improved water efficacy for trees. A double hose drip system is most common statewide.
"Precise irrigation management starts with evapotranspiration (Etc) as a general guideline but also use probes for soil monitoring, a dendrometer to measure tree growth and irrigation sufficiency, and a pressure chamber to measure tree water stress," Edstrom said.
Surprisingly, subsurface drip irrigation (SSDI) can be a successful delivery technique in almond orchards, Edstrom says. An estimated 7,000 acres of almond trees are profitably watered with SSDI in the Sacramento Valley.


text:
The season sure didn't start the way Staples High had hoped.
The first five-and-a-half innings didn't, at least.
Trailing Newtown by five runs in the sixth inning on Wednesday, Staples' bats woke up — in a really, really big way. The Wreckers pieced together five hits, a walk and used two errors to rally for a dramatic 7-6 win.
What caused the slow start, you ask? Was it Opening Day jitters? Was it the mastery of Nighthawks right-hander Brandon Marks, who allowed just six hits — five singles — over the first five innings? If you ask Staples coach Jack McFarland, he'll tell you that the Nighthawks were simply better.
"I think they were just out-playing us," McFarland said. "We were catching the ball, they were catching the ball. They got a couple two-out hits. (Staples pitcher) Chris (Speer) was struggling with his command a little bit. He was about 50-50 balls and strikes."
Staples right-hander Greg Salamone earned the save by sitting Newtown down 1-2-3. Salamone, who set a school record with six saves in 2012, overpowered the Nighthawks' lineup, recording two strikeouts. The Wreckers' closer, however, didn't think he had his best stuff.
"I knew they were a good program. They really battled against us," Salamone said. "We just got some good at-bats, some good hits, guys were getting on base. I was just thinking, 'Let them put it in play.' Not my best stuff, but I'm glad with what happened. A great win for the team."


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Piglet olympics
Piglets compete in a contest held in Heping park in Shanghai, China, on Tuesday. Heping park holds piglet sports games to attract tourists for the upcoming May Day holidays. These one-year-old piglets will compete in five events, including racing, hurdling and swimming. They have to receive one year's training to become "qualified all-round players." (Weiterate, with a caption assist from the AP)
April 19, 2005 | Permalink
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By Logan Lowery
Daily Journal
STARKVILLE – For a full two weeks, Dan Mullen declared that Tyler Russell was Mississippi State's starting quarterback.
Then the announcement came that the Bulldogs would not name a starter until the start of Saturday's game against LSU. Even the pregame video introductions kept the suspense when no quarterback was mentioned.
However, sophomore Dak Prescott would get the nod in his fourth straight start for MSU. Prescott orchestrated two scoring drives during the first quarter. Russell would enter the game at the start of the second.
"As the week went on in practice that became the plan," Mullen said. "We always have a plan and a lot of it is determined by what happens at practice. The plan was to play both of them."
Russell was sacked on his first play in 35 days but would lead the Bulldogs on an eight play, 75-yard drive. He threaded a 20-yard touchdown to Jameon Lewis to pull with five points.
Russell's second drive gave him the school's all-time passing record with 39 touchdown throws passing Derrick Taite. He tossed a 59-yard strike to De'Runnya Wilson to give State it's only lead at 23-21.
The two quarterbacks traded drives in the second quarter and Prescott played the entire third quarter leading the Bulldogs to only a field goal. He was picked off on the first possession of the fourth quarter by Tre'Davious White to set up an LSU touchdown that put a dagger in the home hopes of an upset.
Prescott led the Bulldogs with 12 carries for 103 yards and a touchdown and also hit on 9 of 20 passing for 106 yards and an interception. Russell connected on 7 of 11 passing for 146 yards and two touchdowns and also fumbled.
"It's always a good feeling having two starting quarterbacks," Mullen said. "I thought they made some good plays and some good checks. They made things happen for us and that's what you want."


text:
Keep your files and binders in order by using these colored-coded standard indexes from Quill to separate different groups of documents.
Quill Brand standard indexes offer an easy way to store and locate your most important office documents quickly. Using color-coded tabs to distinguish themselves, these standard indexes come with three hole punches each so they fit securely in standard-size binders.
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Each of the five standard indexes features a different colored tab, making it easy to find the binder section needed with a quick glance. Simply assign a color to each section and label the indexes accordingly.
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text:
Organizing the apps on the iPhone is a task that while unpleasant is necessary to keep things simple and usable.
Most iPhone owners have more than just four or five apps installed on their iPhone, and organizing them on the iPhone can be a pain.
Here is an easy way to organize the apps from a Mac or PC, which is easier than manually dragging apps one by one on the iPhone, especially for moving apps between multiple screens and creating folders.
How to Organize iPhone Apps and Folders Easier On a Computer
Plug the iPhone into the computer that it is usually syncs to with a USB cable.
Next, open up iTunes.
In iTunes select the iPhone from the devices along the devices menu that is on the left side.
Once selecting the iPhone click on Apps.
In the Apps menu make sure the Sync Apps box is checked so the apps can be rearranged.
This can be done on the right side of the screen by dragging them around. The same rules apply as if organizing apps on the phone.
For example if an app is placed over another app it will create a folder for those apps to be grouped in. Also by placing the cursor over an app it will make the app so it can be deleted by pressing the black x in the top left corner.
This method is a lot more efficient than doing it on the iPhone. It offers a better view of the screen and it is easier to drag apps around with a mouse.
What organization methods do you use to keep the iPhone's home screen tidy and efficient?


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You may recognize little Blake from her new born photos. She is now 3 months old and is as sweet as can be. Her mom found this precious tutu and slippers and she was actually loving "wearing" and playing with it.
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Welcome to Crystal Springs Mining & Jewelry Co., Inc.
Crystal Springs Mining & Jewelry Co. has been supplying fine mineral specimens to the trade for over 35 years, selling unique and rare minerals to collectors, decorators, artisans, retailers, and museums around the world. The company's owner, Thomas Nagin, started his business in Arkansas, specializing in quartz crystals, and has owned mines in Arkansas, Colombia and Kenya. He now acquires and imports minerals from all parts of the world.
Mr. Nagin is involved in multiple ventures including Crystal Springs Gallery and Mineral Explorers. The Gallery is a showcase for many local and international artists while Mineral Explorers gives a behind-the-scenes look at the exciting industry of gem and mineral mining.
Come visit us in our Gallery or at an upcoming show or contact us via e-mail or phone!
Crystal Springs Mining & Jewelry Co., Inc.
620 Central Avenue, Suite 1C
Hot Springs, AR 71901
Phone: (501) 623-2323
Email: firstname.lastname@example.com


text:
A Maumee man involved in an Aug. 31 crash on the Ohio Turnpike that killed a suburban Chicago couple will not face charges.
A Lucas County grand jury did not indict Charles Marlowe, Jr., 66, on charges of aggravated vehicular homicide and vehicular homicide. The crash killed Thomas Lee, 63, and his wife, Therese, 61, of Merrionette Park. Mr. Marlowe was hurt.
The crash occurred about 7 p.m. on the turnpike between Albon and Crissey roads. Mr. Marlowe was westbound when he went off the road, hit a guardrail, crossed over both lanes and the median, and hit the couple s vehicle, which was eastbound, the Ohio Highway Patrol said.