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Twinings, Classics, Earl Grey Tea, 25 Tea Bags, 1.76 oz (50 g)
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Expiration Date:?Nov 2018Expiration Date
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Perishable items (such as flax oils or certain probiotics) generally have shorter expiration dates. Although our warehouse is fully air-conditioned, these more fragile items are put in cold storage (freezer or refrigeration unit) for maximum freshness.
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Shipping Weight:?0.48 lbs (0.22 kg)Shipping WeightThe Shipping Weight includes the product, protective packaging material and the actual shipping box. In addition, the Shipping Weight may be adjusted for the Dimensional Weight (e.g. length, width & height) of a package. It is important to note that certain types of products (e.g. glass containers, liquids, fragile, refrigerated or ice packed) will often require protective packaging material. As such, these products will reflect a higher Shipping Weight compared to the unprotected product.
- Product Code: TWN-26774
- UPC Code: 070177267742
- Package Quantity: 25 Tea Bags, 1.76 oz (50 g)
- Dimensions: 2.7 x 3.1 x 5.8 in, 0.2 lbs (0.09 kg)
|Combo Discount:
|- $2.46
- Light Flavor Strength
- Individually Wrapped Tea Bags
- Kosher
- Tea is a natural source of antioxidants.
A light & aromatic blend of fine black tea, scented with bergamot, a citrus fruit.
Earl Grey Tea
Twinings has been blending my family tea for years. Today, I am proud to continue this tradition with the tea celebrated throughout the world known as Twinings Earl Grey. Legend has it, that my ancestor, the second Earl Grey, was presented with this exquisite recipe by an envoy on his return from China. - The sixth Earl Grey
The Twinings Story
In 1706 Thomas Twining started selling fine tea in England. Today, Twinings still sells some of the world's best teas from the original store in the Strand, London, and in more than 100 countries throughout the world.
Suggested Use
Brewing Suggestions
Tastes Great Hot or Cold.
Hot Tea: Pour freshly boiled water over tea bag and allow to brew for 2-5 minutes depending on desired strength. Enjoy sweetened or plain - the choice is yours.
Refreshing Iced Tea: To make 1 Quart of Iced Tea, use 4 tea bags and brew as suggested above using 4 cups of water. Allow to cool, then serve over ice.
Black tea, bergamot flavoring.
Good for day to day
Verified Purchase
Good for day to day
No complaints. I'm not a fan of some of the tea brands that I've ordered from iHerb in the past. Twinings is a reliable brand for good quality and taste that you expect. It doesn't have the depth of flavor that you would experience in a premium product but frankly, it does the job for day to day.
love this tea!
Posted by 5334690379443148779 on Jan 07, 2017
great taste
Good for day to day
No complaints. I'm not a fan of some of the tea brands that I've ordered from iHerb in the past. Twinings is a reliable brand for good quality and taste that you expect. It doesn't have the depth of flavor that you would experience in a premium product but frankly, it does the job for day to day.
Posted by 5149998095730219616 on May 03, 2016
we always order twinings teas
My cousin loves this!
Posted by 5622854070959416935 on Dec 30, 2015
Bought this for a Christmas gift for my cousin and myself. She loves this type of tea.
all-time favorite
Posted by polarstar on Apr 22, 2015
i drink it with milk, tastes great!


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Donatos Pizza - anyone got a recipe?
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Donatos Pizza - anyone got a recipe?
February 20, 2006, 10:35:31 PM »
Hi all - Im originally from Columbus, Ohio the home of Donatos Pizza. For me, Donatos is just the best pizza there is. Theyve franchised since (for a brief and ugly time were owned by McDonalds thank goodness McDs sold back to the original owner who quickly restored the quality) and are now throughout the midwest. However
I now live in Denver, and theres just NOTHING out here that is remotely similar to Donatos pizza. I would love to be able to make my own Donatos out here, but just have no idea where to start. Ive searched the forums here and theres only one mention of Donatos, so I might be out of luck here too!
Anyhow, for those who have never had or heard of Donatos its basically a very thin and crispy crust but not brittle, like cracker crust. It has a slight chewyness to it. The big thing is that the toppings go edge to edge, leaving no ring of crust just more pizza!! They use their own family recipe for both sausage and pizza sauce. Im not worried about trying to duplicate the sausage, but the sauce is definitely something that could make or break a good Donatos Style pizza.
Anyhow, I thought Id take a crap shoot to see if there were any other Donatos fans out there, and to see if anyone had any Donatos recipes that they have tried.
Thanks all!
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Re: Donatos Pizza - anyone got a recipe?
Reply #1 on:
February 20, 2006, 10:46:10 PM »
I have a similar post in the "American" Forum.
I too am from Columbus but thankfully there is one of the newer franchises about an hour from me in the Philadelphia area.
Trust me, it is still as good as it used to be.
The only "secret" I know is that they use provolone cheese....BUT I DO HAVE HOPE FOR US WAZZATRON!
I e-mailed Donatos to see if they would ship me sauce/dough/ingredients, and, of course they do not.
The guy did say to keep checking the website as SOON they will be shipping pizzas! Woo!
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Re: Donatos Pizza - anyone got a recipe?
Reply #2 on:
February 20, 2006, 10:52:53 PM »
haha - yeah! I'm not alone!! I email them every month begging them to build a franchise out here.
No luck, of course. Every time I go back home I eat there almost every day too.
I've been looking over the thin-crust forums, and there's definately some good stuff out there to try... but we'll see.
And for shipping their pizzas... hopefully they'll ship out to Denver!!
Last Edit: February 20, 2006, 10:54:39 PM by Wazatron
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Re: Donatos Pizza - anyone got a recipe?
Reply #3 on:
March 08, 2006, 01:18:49 PM »
I love Donato's pizza. I will be making trip to Columbus in a few weeks for the State basketball tournament and will definitely make a stop at Donatos.
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Re: Donatos Pizza - anyone got a recipe?
Reply #4 on:
March 08, 2006, 11:53:28 PM »
If you can send a picture of Donatos pizza it would help. My suspicion is you have a laminated dough that has little yeast. Please post a picture when you can. thanks.
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Re: Donatos Pizza - anyone got a recipe?
Reply #5 on:
March 13, 2006, 01:35:26 PM »
I've asked a friend to take some close-up pictures the next time he has Donato's (he's still in Columbus) so I will post what I get from him whenever he gets them sent to me.
My profile pic is Donato's, but that's of course not all that detailed.
(here's another from their website)
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Re: Donatos Pizza - anyone got a recipe?
Reply #6 on:
June 26, 2006, 01:05:31 PM »
Hello again - elsegundo hopefully you're still roaming around out there, as I was finally able to get back to Columbus and get some Donatos pizza! I took plenty of pictures, and will post a few here.
I also tried to do more research into Donatos and here's what I found out. Actually, here's a quote I found about the dough:
"Grote's father, a butcher, created a special sausage recipe, and his mother made the dough. The pizza dough is still made from the original family recipe, using milk and eggs."
I've seen eggs mentioned in various posts here, but most people seem to think they're not important with the right flour. At any rate, I haven't seen any that use milk and eggs. I will say that it makes sense - the dough has does crisp up real nice, especially around the thin-thin edges and still maintains a slightly chewy texture.
They also use a specially designed warming cabinet which lets the yeast rise properly in a temperature- and humidity-controlled environment. They also use a conveyor oven system on (I believe) perforrated pizza disks.
So that's that! elsegundo if you're able to reply and help me out I would be forever grateful to you! I would absolutely love to be able to make a Donatos style pizza out here in Denver and satisfy my home-grown cravings more than 1-2 times a year!
If you'd like any other pictures or have any other questions please let me know!
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scott r
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Re: Donatos Pizza - anyone got a recipe?
Reply #7 on:
June 26, 2006, 02:06:08 PM »
Wow, that looks a lot like the sir pizza I grew up with in Pittsburgh. I always knew there was something special with the crust. Maybe Donatos is a similar recipe? I think Pizza king is also similar, as it is supposed to have some connection to Sir pizza.
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Re: Donatos Pizza - anyone got a recipe?
Reply #8 on:
June 26, 2006, 02:24:19 PM »
Maybe you have seen this thread,
, but there is discussion at that thread of using both milk and eggs in a pizza dough, including a link to a Correll dough recipe that calls for using both milk (in dry form) and eggs. Usually the objection to using eggs is because of cross contamination concerns. That's a problem that is unique to commercial operations and shouldn't concern you in a home setting.
From the photos you posted, I would guess that a sheeter or press of some sort is being used because of the absence of a pronounced rim. I would also guess that, from the round "spots" on the bottom of the crust, a perforated pizza disk is being used. Do you know whether a sheeter or press is being used? Also, do you know at what point in the production of the dough the proofing equipment is used? And whether the dough is docked at any point? Do you know if the dough is being cold fermented in a cooler, as opposed to room temperature?
You mentioned that the crust is crispy at the edges and also chewy. Can you describe other characteristics of the finished crust--textural, flavor, sweetness, saltiness, etc.? I would guess that Donatos is using a baker's grade dry milk and eggs that may be in a form other than fresh. Do you know offhand whether fresh eggs are being used?
The key to reverse engineering any pizza dough is to get as much information as possible, no matter how trivial. It's like solving a puzzle. Without enough pieces of information, it is extremely difficult to replicate the target product.
Last Edit: July 28, 2006, 05:14:47 PM by Pete-zza
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Re: Donatos Pizza - anyone got a recipe?
Reply #9 on:
June 26, 2006, 06:50:23 PM »
As usual, thanks for the great info Pete!
I'll try to do some more research into their process, get back in touch with my friend who used to work there.
As for the crust, the bottom is crisp enough that the pieces hold their shape pretty well, as opposed to being floppy. The edges get dark enough to snap/crisp, though the overall crust is not flaky/crackery at all - no crust-crumblies when you're done. There's definitely a strong cornmeal texture/taste though I've never been able to really tell if it's in the dough or just padded into the crust on the bottom - you can see it peppered on the crust in the picture of the bottom-side of the slice (d2.jpg).
I would say it's more on the sweet/cornmeal side of taste - definitely not a bread-like flavor at all. It's hard to equate something else that it would be like... my repository of pizza descriptors isn't very big.
I'd almost say English muffin like (crisp crust, spongy/soft interior), though without any big air pockets or holes. I don't think I've ever had a pie there with any sort of bubbles or air pockets/holes. Very flat and smooth sheet of crust.
For such a thin pizza it has some amazing contrasts in textures with each bite, which is one of the reasons why I think their crust is so good.
Im also pretty sure its docked (mostly due to no big bubbles ever), and you can kind of see that in the texture of the dough with the ingredients pulled off (d4.jpg).
Again, thanks for your help and Ill keep doing some research. Maybe other Donatos fans will see the post again and help me describe it as well!!
Last Edit: June 26, 2006, 06:59:55 PM by Wazatron
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Re: Donatos Pizza - anyone got a recipe?
Reply #10 on:
June 26, 2006, 07:52:03 PM »
Can you taste either the eggs or the milk products in the Donatos crust? I'm betting that they are using frozen pasteurized eggs and dry milk products. I think it would be impractical, especially in a chain as large as Donatos, to use completely fresh eggs and milk, not only because of cross contamination issues but because the potential for problems and miscues is high if you have to rely on low-cost labor to make the dough. Fresh eggs and milk are just too tricky to handle.
In both cases--eggs and milk--there has to be a threshhold value relative to the weight of flour to be able to detect them in the finished crust. That is why I asked the question above about being able to detect an egg or milk taste in the finished crust. If you can't taste them, then one has to wonder why Donato's hypes them at their website and just about everywhere else. Maybe it's a promotion gimmick to make it seem that they have differentiated their pizzas from everyone else.
Eggs and milk products are also a pain to deal with in the oven because they cause so much browning, and quickly, especially when accompanied by sugar. As you may have noted in the thread I linked you to, it's hard to get both crispiness in the crust and softness in the middle without excessive crust coloration. You might check with your contact, but I think the skins are sheeted or pressed, docked, put on dark pizza disks, put in the proofer, and sauced, cheesed and topped to order, and then baked. The proofing would allow the dough to become gassy and look to the oven more like an insulator and, with a long, low-temperature bake (say, 425-450 degrees F), could develop the crispy crust yet retain some softness in the middle. That could account for the "English muffin" characteristics you mentioned, without being flaky or cracker-ish or having irregular-shaped/sized holes. The crust would also be firm, and not floppy.
I believe Donatos is using conveyor ovens from Lincoln. Trying to replicate in a home oven what is done in a Lincoln conveyor oven with an egg- and milk-based dough formulation is a challenge in itself.
It would be useful to determine whether there is any corn meal used, either in the dough or applied externally in some way. I would think it would be messy to work with corn meal in a disk/conveyor setup.
Good luck with your sleuthing.
Last Edit: September 07, 2006, 10:15:58 PM by Pete-zza
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Re: Donatos Pizza - anyone got a recipe?
Reply #11 on:
June 27, 2006, 08:36:29 PM »
Following up on my last post, I did some research to see what else I might find about Donatos' dough and procedures. I found this post,
in the PMQ Think Tank archives, and it seems to support several of my points on how one would make the pizzas. The notion of using ring-like cutters to cut the skins to size (7", 12" and 14") seems logical, and is the way, in fact, that Round Table does it (see Reply 5 at
My research turned up very little about using cornmeal in a conveyor environment using screens or disks, so this leads me to believe that the corn meal is rolled or pressed into the dough somehow. I also learned that the skins are pre-sauced and cheesed in advance of a rush of orders, and that the ovens that have been used in the past are the E-Flow and Lincoln. (See
) E-Flow was bought by Lincoln, so it is not clear which ovens are now being used. In a home oven environment, you would have to use either a screen or disk to bake a Donatos dough/pizza clone.
EDIT (7/16/14): For the Wayback Machine version of the above inoperative PMQ magazine article link, see
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Re: Donatos Pizza - anyone got a recipe?
Reply #12 on:
June 27, 2006, 09:28:09 PM »
Hi there Pete - thanks for the info! I also have some information that I was able to find out with research.
Based on their nutrition guide the list of ingredients for the dough is:
Bleached flour (malted barley flour, potassium bromate), water, eggs, vegetable oil(soybean oil with lecithin, sorbic acid, TBHQ (antioxidant not to exceed 0.02%)), salt, maltodextrin, whey solids, nonfat dry milk, sugar, yeast, sodium metabisulfite (dough conditioner), modified food starch, cornmeal.
So yeah, not much corn meal at all. I'm also not really sure what some of the "commercial" ingrediants do/are for or how to replicate them at home (TBHQ, maltodextrin, metabisulfite, etc).
A few other things that stick out to me:
"Bleached Flour" - woudl that just be AP? Different flour types are obviously so crucial to the finished product I woudln't know where to start with that.
Actually, I suppose a number of things stick out at this point, mostly due to not seeing them in many recipes - modified food starch, whey solids, etc.
This certainly will be challening but with everything I see here I'm excited! Thanks for pointing out those posts as well - I'm going to start scouring for a dough recipe to start with and then build/modify based on the results. Any additional help on making sense of the ingredients and forumlating a recipe based on everything we know would, of course, be super appreciated!
I'm also in Denver wich is, of course, over 5,000 ft in elevation which I know can affect baking quite a bit.
Thanks for everyone for their help, especially you Pete (go figure!!
)!!!! Getting closer!!
Last Edit: June 27, 2006, 09:38:06 PM by Wazatron
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Re: Donatos Pizza - anyone got a recipe?
Reply #13 on:
June 27, 2006, 11:14:09 PM »
That's great information and will move the ball down the field a lot. The first thing I would do is strip away all the additives and preservatives from the list of ingredients. Many of the additives and preservatives are to be able to create a product that can be formulated and shipped to different Donatos locations or their commissaries and be easy and safe to use in a normal store environment. You shouldn't need them in a home environment, and even if you wanted to use them you wouldn't be able to get them in user-friendly quantities anyway.
You may not be aware of this, but, under law, the ingredients are required to be specified by their predominance in the total ingredients list, on the basis of weight. This will make it easier to come up with a dough formulation. If we strip away the additives and preservatives for the purposes of a home application, we are left with bleached/bromated flour, water, eggs, vegetable oil, salt, whey solids, nonfat dry milk, sugar, yeast, and cornmeal. It's hard to say whether the flour is all-purpose flour or not. It could be bread flour also. But the reason for the flour being bromated is now quite obvious to me. It is because of the proofing of the skins. Bromates strengthen the dough and allows it to retain its volume better during proofing, just before the bake. I think I would start with all-purpose flour and see if that does the trick. As for some of the other ingredients, I would use whole fresh eggs in lieu of pasteurized eggs, simply because of availability of the fresh eggs, maybe a light olive oil or canola oil in lieu of the soybean oil, and instant dry yeast (IDY) because of its convenience.
What we are still missing is some of the production details. It now seems to me that the skins may be formed by running dough through a sheeter (I assume only once, not several times as is done at Round Table) and cutting the skins out using a ring-like cutter, one for each size of skin. If docking is used, the docking can be done before the skins are cut or possibly after the skins are cut. The skins could then be put on perforated disks and allowed to proof in a high-temperature, high-humidity environment. For our purposes, there would be no need to pre-sauce or pre-cheese. Somewhere along the way, possibly on the work bench, corn meal is worked into the dough. Any clarification on these aspects of dough management would be most helpful. It would also be nice to know if the dough is a same-day dough or a cold fermented dough. Either should work but the ingredient quantities will vary depending on the approach used.
Is there any particular size of pizza that you are interested in making? Ultimately, size won't matter if we are able to come up with a workable formulation because we should have the baker's percents to work with to come up with other sizes. If your contact can provide any correspondences between dough weights/skin weights and pizza sizes, that would also be a big help. I tend to think that Donato's makes their skins like Round Table does, in which case that type of information may not exist at the worker level. The two most important pieces of information that would be needed or be of greatest value in coming up with a dough formulation are the weight of a skin (any skin) and the corresponding pizza size. Otherwise, a fair amount of experimentation may be required.
Last Edit: July 13, 2006, 06:24:40 PM by Pete-zza
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Re: Donatos Pizza - anyone got a recipe?
Reply #14 on:
June 28, 2006, 08:26:00 PM »
Well I was able to talk to my friend, and he wasn't able to answer a lot of the questions. Donatos, as I'm sure many places, tries to keep as much of the "process" out of the hands of the workers. This is what he was able to tell me:
"We didn't make the dough onsite at Donatoes, it was shipped in and stored in a freezer. Then we put them in a special sort of de-thawing device. The dough was on cylinderical, perforated trays. The dough rose (not much) when cooked. "
Sounds like all the forming of the crusts was done offsite and they got them all ready to go on the trays - sounds like an expensive way to operate?
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Re: Donatos Pizza - anyone got a recipe?
Reply #15 on:
June 28, 2006, 09:51:09 PM »
I'm not at all surprised by the way things are done at Donatos. Many of the bigger chains do similar things, but often the dough that is delivered to individual store locations is fresh dough, not frozen. It does make sense to centralize the dough making at Donatos because of their unique dough formulation, especially the use of eggs. To the best of my knowledge, no major pizza chain uses eggs in its dough formulations, and I wouldn't be the least bit surprised to learn that Donatos is the only one of any consequence to do so.
In looking at the ingredients list, eggs show up fairly high in the rank ordering of ingredients. Since Donatos makes a point in its promotional materials about using eggs, I would think that maybe the eggs can be detected in the dough, either the actual taste or a "richness" that comes from using the eggs, much like eggs in a brioche or a challah bread. Can you actually "taste" the eggs? If you can, then that means the eggs represent at least 5% of the weight of flour used in the dough formulation. Knowing the answer to that question will help establish the rough percentages for some of the other ingredients.
The dry milk powder is farther down the ingredients list and appears to be at levels that would be undetectable in the crust from a flavor standpoint. It should help with the crust browning, but compared with the eggs, whey solids and sugar, its contribution to browning should be slight.
One matter that still puzzles me is how and when the skins are proofed. They can't be proofed on screens because the dough would seep into the crevices of the screens, so that means that disks may be used. But, even then, I think the disks would have to be solid, or else there is something else used during proofing.
Last Edit: July 28, 2006, 05:46:31 PM by Pete-zza
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Re: Donatos Pizza - anyone got a recipe?
Reply #16 on:
June 28, 2006, 10:43:57 PM »
I've been hesitant to outright say you can taste the egg to make sure I'm not just saying it to say it, or remember tasting egg because I want to remember tasting egg... but I must say that yeah, you can taste egg. It's not so much an "eggy" flavor, but there's a definite richness and dairy-type taste that I haven't tasted in any other dough, which makes sense if so few places use eggs. One of the reasons why I've always liked them so much is their incredibly unique flavor and texture to the dough, and in thinking about it I can really only attribute that to eggs - especially after all the various recipes I've tried here at home from this wonderful website.
I wish I could add more insight into the proofing, but aside from continued web scouring (which I've done a lot of already!
) I'm pretty much out of resources. It might be trial and error time on my part! ha!
I must say, this is very exciting!
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Re: Donatos Pizza - anyone got a recipe?
Reply #17 on:
June 28, 2006, 11:03:31 PM »
What can you tell us about the sauce, like ingredients, whether it is thick or thin, sweet, distinctive, bland, etc. My recollection from the Donatos website is that the only cheese used on their pizzas is Provolone. Is that correct?
Last Edit: July 13, 2006, 06:26:06 PM by Pete-zza
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Re: Donatos Pizza - anyone got a recipe?
Reply #18 on:
June 28, 2006, 11:23:56 PM »
As for the sauce, the ingredients are (from the same source as the dough):
Tomato paste, water, sugar, salt, citric acid, xanthan gum, aquaresin paprika, basil, ground basil.
I think that aquaresin paprika is simply a pre-liquefied form of paprika is that correct?
It is a much thicker sauce than most pizzas have and it is distinctly sweet, but not overbearingly so.
And yes, they use 100% provolone cheese. It has a sharper flavor and a slightly higher fat content than mozzarella.
I read a couple online reviews of Donatos which I thought might help. They were actually two negative reviews, but I understand what they were saying based on their expectations.
One review said the za was pretty greasy. Ive never thought it was overly greasy, and have had many greasier pizzas, but if you get the original then itll definitely be greasy. The big claim-to-fame on the Original pizza is that they use over 100 peperonis on each pizza. Add to that a higher fat content cheese and youre going to have a nice greasy pizza, there's just no way around that!
One person described it as undercooked which again, I could see that description coming from someone expecting a crisp bread-like thin crust. This review kind of re-enforces the egg content and what I was saying earlier about a soft spongy middle while maintaining a crisp and brown crust/bottom.
It defiantly seems to be the kind of pizza that you either really really love (me, haha) or really hate and never get the fascination.
Other noteworthy ingredients.
The pepperoni always stood out, though Im such a newbie at recognizing pepperoni types I couldnt begin to say what it was like. The pictures probably give a better description than I could. I do know they buy their pepperoni from a 3rd party vendor. Though I guess it would be pretty dern tough making your own. Ha.
They always use fresh mushrooms, which is awesome compared to many places who use rubbery canned shrooms.
The sausage is also great large chunks made from another homemade recipe of the Grote family. I havent spent much time thinking about the sausage at this point, figuring that could always come later.
Most of the other ingredients seemed pretty standard.
Last Edit: June 28, 2006, 11:27:03 PM by Wazatron
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Re: Donatos Pizza - anyone got a recipe?
Reply #19 on:
June 29, 2006, 12:29:56 PM »
It stands to reason that the Donatos sauce would be thick, especially if skins are to be pre-sauced. Otherwise, the sauce could migrate into the dough and form a gum line. The Aquaresin paprika is a liquid version of paprika that, from what I learned from a Google search, is apparently used in sauces primarily for color.
Last Edit: July 13, 2006, 06:26:37 PM by Pete-zza
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Re: Donatos Pizza - anyone got a recipe?
Reply #20 on:
July 02, 2006, 11:46:42 AM »
I concluded that at this juncture it is unlikely that we are going to get more and better information than we now have on the Donatos dough and sauce. So, I decided to just forge ahead and try making a clone of that dough and sauce using the best information that we have, along with some educated guesses.
To this end, I decided to make a test dough using all-purpose flour (bromated and bleached), 7% eggs (as a percentage of flour), and 54% hydration (60% when the water from the egg is factored in). The actual order of ingredients, by their predominance by weight in the dough, was as follows: all-purpose flour, water, eggs, vegetable oil, salt, dried dairy whey, nonfat dry milk (scalded in a bit of water and then cooled), sugar, instant dry yeast (IDY) and corn meal. Until we get a better fix on things, I will defer a discussion of all the baker's percents I used and the dough processing steps I used other than to say that the dough turned out well. The dough was a bit firmer than those I usually make, undoubtedly due to the eggs and quite possibly the dried dairy whey and nonfat dry milk, but it was still smooth and a bit on the tacky side. I decided to cold ferment the dough for about a day. I assumed that this would be essentially equivalent to the frozen dough balls that Donato's allegedly thaws out to use at the store level.
I removed the dough about 22 hours after putting it in the refrigerator and let it warm up at room temperature for an hour, covered lightly with a sheet of plastic wrap. I then rolled out the dough (using a rolling pin) to about 14 inches, the size of pizza I decided to make. At this point, my plan was to make just the 14" pizza. However, after I had cut out the 14" skin from the rolled out dough, using my 14-inch pizza screen as a template, I saw that I had a small amount of dough left over. Rather than discard it, I decided to rework it, flatten it, and put it back in the refrigerator pending a decision on what to do with it (more on this below).
I docked the 14" skin, placed it on a piece of parchment paper that I had dusted with corn meal, and put the skin/parchment paper on the pizza screen for support and stability in handling. I then put this arrangement into my microwave oven, which I decided to use to "proof" the 14" skin. To create the humidified environment in the microwave oven, I placed a 4-cup Pyrex cup filled with water that had been heated to around 200 degrees F. I left the skin in the microwave oven for 1 hour. Using a couple of flip maneuvers (not material here) after removing the skin from the microwave oven, I was able to transfer the skin onto the pizza screen without the parchment paper. The skin was then sauced, cheesed and topped to go into the oven.
For the sauce, I tried to make a clone of the Donatos sauce for which you provided the basic ingredients. In my case, I used 6-in1 tomatoes that I had cooked on low heat to reduce the liquids, and to which I added sugar, a bit of salt, a few pinches of ordinary paprika (just to the point of being detectable on the palate), dry leaf basil and leaf basil that I had pulverized in a mortar and pestle. For cheeses, I decided to use Provolone cheese, as does Donatos, but because the Provolone cheese I had on hand was an imported variety with a potent flavor, I decided to cut it with a low-moisture part-skim mozzarella cheese and white cheddar cheese. This is a combination I had used recently in making a Greek/pub pizza and thought was very good. For toppings for the pizza, I used pepperoni slices, sausage (raw, in thumb-sized pieces), and a combination of both sauteed and raw mushroom slices.
The dressed pizza was cooked on the lower oven rack position of my oven, which I had preheated to about 450 degrees F, for about 8 minutes. I then moved the pizza to the middle oven rack position where it remained for about an additional 4 minutes. The first set of photos below show the finished pizza.
While I thought the pizza tasted fine (I could even detect the egg in the crust), I concluded that the crust was likely too thick. The crust was chewy with a slightly crispy bottom crust and a soft interior crumb, but judging from the photos you posted earlier on this thread of the Donatos pizza, I thought that it should have been even crispier and more golden in color. I also concluded that the procedures I used to try to simulate the procedures apparently used by Donatos are too labor intensive and uncertain, with a high potential for mishaps when handling the dough. While I believe that measures might be taken to better simulate a proofing environment and to make a home oven behave thermodynamically more like the conveyor ovens Donatos uses, doing so may take a great deal of experimentation with both the "proofer", the oven thermodynamics and, quite likely, the dough formulation itself.
It was with these thoughts in mind that I decided to try an entirely different approach. That is where the leftover dough comes in. After an additional day in the refrigerator, I rolled the leftover dough out to about 7" which, for the amount of dough involved (under 2 ounces), was about half as thick as the 14" skin I had made for the first pizza (a thickness factor of about 0.05 compared with 0.10 for the 14" pizza). I docked the skin and then fitted it into a 7" (6 1/2 inch ID) dark anodized cutter pan (from pizzatools.com) that I had first oiled and sprinkled with some corn meal. I covered the pan with the dough with a sheet of plastic wrap and let the dough "proof" for about an hour at room temperature (this time, without a special humidified environment). Using this greatly simplified approach, I avoided the messiness of using corn meal on a pizza screen, the parchment paper, and the need to flip the dough. At the same time, I set the stage for getting better browning and crisping of the bottom crust. Eliminating the proofing of the dough in a humidified environment further simplified the entire procedure.
After the skin had proofed, I sauced it, cheesed it and topped it. This time, for toppings I used pepperoni slices, sauteed and raw mushroom slices, and raw diced red and green peppers. As with the first pizza, the toppings were fairly generously applied, just as the Donatos pizzas appear to be from the photos you posted and as also shown at the Donatos website. The pizza was baked on a pizza stone that I had placed on the lowest oven rack position and preheated for about an hour at around 500 degrees F. When I first put the pizza onto the stone, I lowered the oven temperature to 450 degrees F. The pizza remained on the stone for about 6 minutes, whereupon it was moved off of the stone to the middle oven rack position. The pizza baked at that oven position for about 4 or 5 more minutes, or until the cheeses were bubbling and the crust was nicely browning. The remaining photos show the finished 7" pizza
There was little doubt in my mind that the second baking approach using the pan and stone was better and surer and "cleaner" procedurally than using the pizza screen. The crust was crispier but not cracker like, and with better color, and no doubt I could have left the pizza in the oven a couple of minutes longer to get even more browning. And I liked the pizza better than the first one. I concluded that the crust this time was perhaps too thin, so with this thought in mind I am in the process of modifying the dough formulation to produce a dough thickness between the two doughs I made. This time I plan to use bread flour (unbleached and non-bromated) to try to get even better crust browning, and make a 12" size and use a 14" (13 1/2" ID) dark anodized pizzatools.com cutter pan, using the same general baking protocol I used with the 7" pizza. If that effort turns out well, I will report back on my findings. Please feel free in the meantime to critique the pizzas I made in relation to your intimate familiarity with the Donatos pizzas.
Donato's 14-inch 1.JPG
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Donato's 14-inch 2.JPG
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Donato's 14-inch 3.JPG
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Last Edit: July 13, 2006, 06:29:02 PM by Pete-zza
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Re: Donatos Pizza - anyone got a recipe?
Reply #21 on:
July 02, 2006, 11:52:21 AM »
And the 7-inch baked in the cutter pan on the pizza stone..
Donato's 7-inch 4.JPG
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Donato's 7-inch 5.JPG
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Donato's 7-inch 6.JPG
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Re: Donatos Pizza - anyone got a recipe?
Reply #22 on:
July 04, 2006, 09:22:37 AM »
Following up on my recent posts, I proceeded to make several changes to the last Donatos dough "clone" formulation. Normally, I don't change more than one variable at a time, but with a total of 10 different ingredients and no information on baker's percents beyond my best estimates, it could take forever to test out all the possibilities, or even a few of them. So, I focused my efforts and used my best judgment in trying to achieve the basic characteristics of a typical Donatos crust, particularly the thickness and color. My latest results are shown in the photos below for critique purposes by Wazatron and anyone else who may be familiar with Donato's pizzas. What follows is a summary of my latest effort:
Ingredients and Baker's Percents
: King Arthur bread flour (100%), Water (56%, but 61.9% when the water from the egg is factored in), eggs (7%), vegetable oil (4%), salt (1.7%), dried dairy whey (1.7%), nonfat dried milk (1.7%, scalded in a small amount of the water and cooled), sugar (1%), instant dry yeast (0.5%), corn meal. The total dough weight was 9.05 ounces, for a 12" pizza.
Dough management
: The finished dough was placed into the refrigerator for about 52 hours; it was then allowed to warm up at room temperature for 1 hour, and then rolled out, using a rolling pin, to 12 inches (skin); the skin was docked and placed in a 14" (13 1/2" ID) dark anodized pizzatools.com cutter pan that was first oiled with vegetable oil and fairly liberally scattered with corn meal; the skin (in the cutter pan) was then proofed in the microwave oven, with humidity (from 200-degree F water in a large measuring cup), for 1 1/2 hours.
Dressing of the Pizza
: The pizza was dressed using a Donatos clone sauce (previously described); shredded Provolone/low-moisture, part-skim mozzarella/white cheddar cheese blend; a mixture of sauteed and fresh mushrooms, raw sliced red and green peppers and onions; and pepperoni slices.
Baking Protocol
: The pizza was baked on the lowest oven rack position on a pizza stone that had been preheated to 500 degrees F for one hour. After 8 minutes of baking on the stone, the pizza was transferred to the middle oven rack position and baked for about 4 additional minutes at 450 degrees F.
: The pizza tasted very good, with good crust flavor and golden color (top and bottom), soft in the middle and chewy with a bit of crispiness at the edges. The thickness factor used, 0.08, seems to be close to what the Donatos photos depict in the way of crust thickness. The pizza held up very well to all the raw vegetables and did not exhibit "swampiness" in the middle of the pizza or anywhere else. The vegetables were not mushy, although the pepperoni slices were starting to dry out a bit. Overall, the pizza was very enjoyable.
Changes to be Made Next Time
: I plan to use less cornmeal, reduce the microwave proof time to 1 hour, and bake the pizza on the stone for about 4-5 minutes with the rest of the bake time on the middle oven rack position, with the objective of increasing the bottom crust crispiness. The thickness factor may also be adjusted, or other changes made, if warranted by information from the critiques of the pizzas made to date.
Don Rev 2-1.JPG
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Don Rev 2-2.JPG
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Don Rev 2-3.JPG
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Don Rev 2-4.JPG
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Last Edit: July 28, 2006, 05:54:48 PM by Pete-zza
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Re: Donatos Pizza - anyone got a recipe?
Reply #23 on:
July 10, 2006, 06:51:01 PM »
wow, that last pizza looks like the real deal! I'd like to try the recipe and see how it comes out for me. Novice-status aside I could help add tasting notes and so forth to the recipe.
A couple of questions I do have, as far as getting started: What was your starting flour weight so I can calculate the rest of the ingredients for a 14" pizza? I generally see myself making 14" pies - maybe an occasional 16" - when going for this style of pizza.
Thanks a million Pete! Those edges look nice and crisp and the toppings are all the way out to the edge!! Sweet!! I don't think I'll have time to try out the recipe until next week sometime but I'm anxious to experiment and contribute!
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Re: Donatos Pizza - anyone got a recipe?
Reply #24 on:
July 10, 2006, 09:35:58 PM »
I am anxious for you to give the pizza a try and to get your feedback, especially since I have never had a Donatos pie. I am counting on you to be my seeing-eye dog.
To save you some work, I ran the numbers for a 14-inch pizza through my spreadsheet:
Wazatron's 14-inch Donatos Clone Dough Recipe
100%, Bread flour (KA), 7.11 oz. (201.34 g.), 1 1/2 c. + 2 T. + 2 t. (stir, spoon and level technique)
56%, Water*, 3.98 oz. (112.75 g.), a bit less than 1/2 c.
7%, Eggs, 0.50 oz. (14.09 g.), about 1/3 of a large egg
4%, Vegetable oil (I used light Classico), 0.28 oz. (8.05 g.), 1 3/4 t.
1.7%, Salt, 0.12 oz. (3.42 g.), a bit less than 5/8 t.
1.7%, Dried dairy whey, 0.12 oz. (3.42 g.), a bit over 1 t.
1.5%, Nonfat dry milk (supermarket Carnation), 0.11 oz. (3.02 g.), a bit less than 2 1/4 t.
1%, Sugar, 0.07 oz. (2.01 g.), 1/2 t.
0.50%, Instant dry yeast (IDY), 0.04 oz. (1.01 g.), 1/3 t.
Total dough weight = 12.32 oz. (349.13 g.)
Pizza size = 14 inches
Thickness factor (TF) = 0.08
* Temp. adjusted to achieve a finished dough temperature of 75 degrees F
Note: All measurements are standard U.S./metric
To prepare the dough, I would do the following: 1) Stir the nonfat dry milk into a small amount of the total water, scald (I used the microwave), let cool, and set aside. 2) Combine the flour, sugar, IDY, and the dried dairy whey in a bowl, and set aside. 3) Crack one egg, stir, measure out the amount needed, and set aside. 4) Put the remaining water into the bowl of the stand mixer, add the salt and stir to dissolve. 5) Add the cooled liquid nonfat dry milk and the egg to the salt/water "brine" and combine (I used a wooden spoon). 6) Add the flour mixture gradually and mix/knead at Stir or 1 speed until all or a good part of the dough pulls away from the side of the bowl. 7) Add the oil and knead to combine, using speed 1 and/or 2, adding any additional flour and/or water needed to achieve a dough that is smooth and slightly sticky (tacky). 8) Knead the dough by hand for about 30 seconds and shape into a ball or disk. 9) Lightly oil the dough ball and place it within a container (covered) and then put into the refrigerator.
For the rest of the process you should review my last post. You might also want to adopt the changes I proposed. At this juncture, I wouldn't worry too much about altitude adjustments. They can come later, if needed. Please note as many differences as possible in terms of taste, texture and crust color.
Good luck.
Last Edit: July 24, 2006, 07:59:14 PM by Pete-zza
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In January 2013, a mortar shell struck an apartment in Dar'a Governorate. A mother in an adjoining apartment grabbed her 7-month old son Dia'a* and ran to check for survivors.
Just as she discovered her brother was killed in the attack, another mortar shell hit the building -- this time killing one of her other sons. The explosion also ruptured a water heater, blasting scalding water on Dia'a's face and right arm.
Dia'a was rushed to a nearby Syrian government-run medical clinic, where many believe that women and children can safely receive care. After Dia'a received basic aid, a worker at the clinic discreetly warned the mother that they should leave before she and her son were both killed.
The family fled to the Jordanian border and were received by Jordanian border guards, who transported them to Za'atri refugee camp. During the trip, Dia'a contracted a severe infection, which needed to heal before further he could receive treatment.
Every four hours, a medical team at a U.S.-funded clinic is changing the dressings on Dia'a's burns. As soon as the infection is gone, doctors at the clinic will perform a skin graft. Doctors expect Dia'a will make a full recovery, despite the scars from his burns.
Dia'a's mother expressed gratefulness for the care her son is receiving at the U.S.-funded medical clinic and also thanked the Jordanian government for assisting her family and countless other Syrians in their time of need.
In total, the United States is providing nearly $385 million to help the innocent children, women, and men affected by the crisis in Syria. U.S. humanitarian aid includes emergency medical care and medical supplies, food aid, and winterization and other relief supplies that will help more than 2.4 million people in Syria, as well as the more than 1 million who have fled to the safety of neighboring countries.
Editor's Note: This entry also appears on the USAID Impact Blog. Dia'a's name was changed to protect the identity.


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Ok, you really have to be here to understand how beautiful it is on campus and in the North Country.
Our campus sits on 1,000 acres, with buildings and facilities at the center. Surrounding campus is a nature area (woods, fields and a little river called the Little River) for science research and recreation and an 18-hole golf course. It's an ideal location for living and learning.
So come visit! We'd love to have you enjoy the aromas of our famous giant chocolate chip cookies baking in the dining hall ovens, or hear the cheers of the crowds as our teams win another game or feel the late afternoon sun as you walk to Brewer Bookstore for a good read, a good cappuccino and good conversation.
In the meantime, enjoy the links below. The Virtual Campus Tour showcases a number of University landscapes and interior spaces with unique 360-degree panoramic views. The Interactive Campus Map allows you to explore the campus accompanied by our tour guides offering audio descriptions of the buildings. Also, watch our aerial video of the North Country and Campus.
The Johnson Hall of Science opened in 2007 and is LEED Gold certified. The 130,000 square foot building includes teaching and research labs for biology, chemistry, psychology, biochemistry and neuroscience.
The Courtyard of the Sun, between the two wings of the building, at Johnson hall of Science contributes to the building's sustainability rating.
A North Country destination for readers, shoppers and coffee lovers. Brewer has the only Caribou Coffee Shop in the northeast.
Featuring recipes from home, international cuisine, fresh local products--our Dining Services staff take care of students.
Newell Field House lobby connects to indoor track and tennis courts, a three-story climbing wall, and the 133-station Stafford Fitness Center.
Cardio, weight and fitness equipment are available seven days a week, for 104 access hours.
If you tour this space you'll see our "tree room" --yes, those are real trees-- at the center, top floor of the library, which has one of the best collections of any liberal arts college.
Over 7,000 pieces in our permanent collection, which students can use in their research, and 8-10 visiting exhibitions a year make Brush Art Gallery a cultural center of campus.
The Student Center sits at the heart of campus and features meeting rooms and casual spaces for students.
Students visit the lower level of the Student Center for meals at the Northstar Café, to pick up their mail, and to attend events in the Winston Room.
Career services and Student Activities are two student-oriented offices conveniently located in the Student Center.
The large and bright Alumni Council Room is a favorite spot for reading and studying, this floor also includes the offices fir our student newspaper and for student government.
Herring-Cole Hall, our library in the 1800s, is on the National Register of Historic Places. Today we hold classes and lectures there.
Our new, interdisciplinary arts technology facility meets the technological needs of the arts students and serves as a hub for collaborative, interdisciplinary efforts.
Home of the Division I Saint men's and women's ice hockey teams, Appleton Arena also supports North Country Field with press facilities, training rooms and locker spaces.


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I've recently noticed that two of my former employees are still accessing one of our Linux box. Old user account wasn't deleted because it has some important files. How do I make sure account get deleted without losing files and email stored in the account? Can you describe a terminations clearance policy for an employee account including email accounts, forwarding aliases, ssh / ftp, and access to vpn dialup services under Red Hat Enterprise Linux server?
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text:
Some kids collect stamps. I don't know who these kids are but I think they're all about 102 nowadays. When I was a kid, way back in the early eighties, I collected cabbage patch kids.
Yea… that…
Somewhere around puberty I switched from wrinkly-butt dolls to postcards. I think this is where the first parts of who I am today began to show. This was the very beginning of a small fire that would grow steadily over the years.
"Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts. Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime." ― Mark Twain, The Innocents Abroad/Roughing It
My Uncle travelled a lot for work. He went to exotic places like: Turkey! and Istanbul! and Egypt! I asked him to send me a postcard from every place he visited. I hold these postcards sacredly in a book marked, "Places I Will Go."
I have made it to, possibly, two fistfuls of those places.
"I am not the same having seen the moon shine on the other side of the world." ― Mary Anne Radmacher
In college I sat on the floor in the house of girls I lived with reading the Atlas. Some college kids read the paper, others read their text-books. Back before the Internet was in every house, we used to read things on paper. PAPER, y'all. Remember paper? Anyway, we would be gathered in the living room, the four of us, each doing something different. Nearly always I would be the one spread on the floor with some sort of map, planning a lifetime's worth of travels.
My roommate was also a traveling soul. She braved Europe just after college in the traditional "Backpack Across Europe" tour that every 22 year old should go on. I did not join her, though I ached to do so. I made a vow to myself that I would travel all of Europe when I had the money. The money was always the next corner away. "When I get this job.. when I pay off this debt.. when I own my car.. when the baby is older…" In essence, Life got in the way of Living.
The summer I did not take the Europe trip, I made a necklace of hemp (GO GO HIPPIE!) and placed a single charm on it: A globe. I wore this necklace until it frayed. Six years it stayed around my neck cultivating a nervous habit of spinning the globe subconsciously. I remember someone asking me once at my third summer beyond "that one that was not Europe" what my globe meant. "It's a reminder," I said twisting it in a circle, "that I will travel the world."
We've talked about this "giving up of yourself for the good of now." It's been the topic of conversation for many years. I know Laura Ingram would say this. I know Billy Graham would. I know someone might write a song about it. Maybe they did.
I've said before that once you become a mother, your own personal aspirations need to be set aside. And I've done this. I'm proud to have done so. But a new way of thinking is bubbling and I'm wondering if maybe, maybe maybe, children can grow and flourish in my own happiness. That maybe, maybe maybe, the children can be just as excited about going to Germany as I am, or to England or Holland or Bhutan. And maybe, maybe maybe, if I'm in a place of happiness and not feeling like I've placed my own self on a shelf, maybe (maybe? maybe?) the children will grow in to that happiness. Perhaps, even, if I dare to say so, the children will cultivate an appreciation for how hard it is to find that happiness and when you find it, and I hope they find it, how necessary it is to grasp it with both hands and never let it go. My hope for them, if I can dare to dream, is to never have the need to spin the globe of wishes.
"Happiness is the consequence of personal effort. You fight for it, strive for it, insist upon it, and sometimes even travel around the world looking for it. You have to participate relentlessly in the manifestations of your own blessings. And once you have achieved a state of happiness, you must never become lax about maintaining it. You must make a mighty effort to keep swimming upward into that happiness forever, to stay afloat on top of it." ― Elizabeth Gilbert, Eat, Pray, Love
If mama ain't happy, ain't nobody happy.
It's true. Traveling the world as a child? I can't imagine anything more interesting.
By Mammaloves on 2012 08 15
I love this. I have always believed that traveling would make for more well-rounded, educated children (and therefore adults). And I also agree with the commenter before me - if mom ain't happy ain't nobody happy.
By Syd on 2012 08 16
P.s. love the shot with the cabbage patches we just had two. And mine was a fake one!
By Syd on 2012 08 16
Awe, thanks, hon. I hope I can raise interesting people.
By Leslie Flinger on 2012 08 16
One of my favorite quotes is from Eat Pray Love, "Still, despite all this, traveling is the great true love of my life. I have always felt, ever since I was sixteen years old and first went to Russia with my saved-up babysitting money, that to travel is worth any cost or sacrifice. I am loyal and constant in my love for travel, as I have not always been loyal and constant in my other loves. I feel about travel the way a happy new mother feels about her impossible, colicky, restless, newborn baby—I just don't care what it puts me through. Because I adore it. Because it's mine. Because it looks exactly like me. It can barf all over me if it wants to—I just don't care."
I think this is the only constant in my entire life. My only "global variable." In every sense of the word. :D
By Leslie Flinger on 2012 08 16


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Removing window screens lets you get maximum sunlight
Winter brings not just cold weather but also less sunlight. Club member Stacy Doose of Lexington, Kentucky, offers the reminder that removing window screens dramatically increases the amount of natural light in your home during winter. And with the screens removed, it�s the perfect time to tackle all those screen-repair projects you put off all summer.
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Lepidoptera are a large and often beautiful group of insects that comprise the butterflies and moths. There are over 157,000 known species across the world, with the highest concentration in the tropics.
We are focusing our research on the taxonomy, phylogeny, zoogeography and evolution of:
We are also developing digital 3D image software to study the small-scale structure (morphology) of these insects.
With over 5000 described species, Phycitinae is the largest subfamily within Pyralidae, or snout moths.
The superfamily Hepialoidea or swift moths, have a number of intriguing morphological, ecological and behavioural features.
Our hawkmoth research aims to develop our understanding of this attractive family.
Learn how Museum staff are resolving the classification of this large superfamily.
Microtomography uses X-rays to create a detailed 3D image of a specimen without destroying it.
Research entomologist specialising in Sphingidae or hawkmoths.
Research entomologist specialising in Lepidoptera systematics.


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Friday, 19 Apr 2013
Sigma Announces World's First F/1.8 Constant Aperture Zoom Lens
The widest aperture a zoom lens could achieve was f/2.8. All that has changed with Sigma announcing the Sigma 18-35mm F1.8 DC HSM Art lens, which features a maximum wide aperture of f/1.8 throughout its entire zoom range.
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U.S. Women Sweep Argentina for World Cup Win
Bill Kauffman
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Phone: 719-228-6800
Email: firstname.lastname@example.com
Unofficial DataVolley Stats * Official FIVB Stats
COLORADO SPRINGS, Colo. (Nov. 11, 2011) - The U.S. Women's National Volleyball Team returned to the FIVB World Cup win column with a 25-12, 25-15, 25-19 victory over Argentina Friday evening at Okayama, Japan.
Team USA, now 5-1 and in second place with 15 points in the FIVB World Cup standings, will face Algeria (0-6, 0 points) on Saturday, followed by a Sunday encounter with NORCECA rival Dominican Republic (2-4, 6 points). Both matches start at 6:20 p.m. local time (1:20 a.m. Pacific Time).
The FIVB World Cup uses a round-robin format resulting in 11 matches over a 15-day period. The three teams reaching the World Cup medal podium on Nov. 18 will earn berths into the 2012 Olympic Games. For the full FIVB World Cup schedule and tournament details, visit the U.S. Women's tournament event page at usavolleyball.org/events/8883.
Team USA broke a 4-all tie in the opening set with a 12-2 scoring run to take a 16-6 advantage, then closed out the set with a 25-12 victory. The U.S. raced to a 9-4 advantage in the second set and cruised to the 25-15 victory. The Americans used a key 4-0 run to take a 12-7 lead in the third set, then withstood a late Argentina run to win 25-19.
"We're happy to win tonight," U.S. Women's National Team Head Coach Hugh McCutcheon (Christchurch, New Zealand) said. "Obviously, every win in this tournament is important. We know Argentina and I think our group was able to come out and control a lot of the elements of the game from the beginning and we made it difficult for them. So I was very happy that we were able to play hard and to make some improvements in a few areas from some of the things we were doing at the beginning of the tournament so I'm very satisfied with our performance."
Logan Tom (Salt Lake City, Utah) led the U.S. with a match-high 14 points with nine kills on 16 errorless attacks, three blocks and two aces. Foluke Akinradewo (Plantation, Fla.), designated as the most impressive player of the match by the local organizers, and Destinee Hooker (San Antonio, Texas) each totaled 11 kills and two blocks for 13 points. Akinradewo scored her points with 19 attacks, while Hooker totaled her 11 kills on 18 errorless swings. Jordan Larson (Hooper, Neb.) chipped in six points on nine errorless attacks, all on kills.
Danielle Scott-Arruda (Baton Rouge, La.) tallied four points with three kills on four attacks and a block all in the third set. Megan Hodge (Durham, N.C.) charted two kills and an ace for three points, Tayyiba Haneef-Park (Laguna Hills, Calif.) contributed two kills in a reserve role. Heather Bown (Yorba Linda, Calif.) and Alisha Glass (Leland, Mich.) each scored a kill, while Cynthia Barboza (Long Beach, Calif.) rounded out the scoring with a block.
Lindsey Berg (Honolulu) provided the Americans with 16 assists leading to a 54.8 kill percent and .476 hitting efficiency (46-6-84). The U.S. defense held Argentina to a 30.8 kill percent and .198 hitting efficiency.
"Today, we continued our journey to get to London and to qualify," said Berg, the U.S. captain. "Every day we step on the court with a new opponent with respect for the other team, but we have to stay focused on what our plan is and what we're doing. Today we did that and came out very focused and put the smiles back on our faces from our last game and it was a positive day for USA. Now it's done and we continue tomorrow."
Nicole Davis (Stockton, Calif.) contributed 12 digs for the Americans. Hodge, despite just one set played, turned in a team-high seven excellent receptions on 12 errorless attempts. Tom added six excellent receptions on nine chances.
"The World Cup is a very unique tournament," McCutcheon said. "You play this round-robin format and it's really a marathon event, but it's a very fair way to play – everyone plays everyone. It's a great tournament. All teams have to learn the importance of consistency and the importance of embracing the moment of the competition. Every day you have to go to battle and unless you're prepared for that and unless you train accordingly it can get a little overwhelming.
McCutcheon started Berg at setter, Tom and Larson at outside hitter, Akinradewo and Bown at middle blocker and Hooker at opposite. Davis was the designated libero for the match. Scott-Arruda and Hodge started the third set in place of Bown and Larson, respectively. Glass and Haneef-Park were subs in all three sets, while Barboza was a sub in the third set.
Team USA held a 9-3 block advantage and scored a 3-0 margin in aces. The Americans managed a 46-28 advantage in kills. Further, the U.S. passing netted a 25-17 edge in digs and a 53.9 service reception efficiency (21-39) without any errors. Argentina managed just a 26.2 reception efficiency on 65 serve-receive chances.
Leticia Boscacci paced Argentina with eight kills, while Lucia Fresco added seven kills.
"I want to congratulate my colleagues for the win today," Argentina coach Horacio Bastit said. "We knew before the match there was a big difference between the two teams, but we set our goals about how many points we should get. For moments in the game we did that, but in general it was not a good game for us. The important thing at this stage is to get international experience, which is important and to learn from each match against big teams. We must learn from these teams. Now I want to play against the other teams and enjoy the experience. We learn from every match, especially playing against teams like USA. The positive thing about today is that we could serve well and you always learn from a team that plays good in blocking and defense."
In other matches today at Okayama, Dominican Republic defeated Kenya 25-18, 25-14, 26-28, 25-19 and Germany blitzed Algeria 25-10, 25-8, 25-19. At the third round's site A in Sapporo, Italy topped Korea 25-15, 25-12, 25-17, Brazil edged China 25-23, 25-27, 21-25, 25-20, 17-15 and Japan hosts Serbia later today.
Additional information on the U.S. Women's National Team can be found in its FIVB World Cup press kit by clicking here.
Consecutive Larson kills gave the U.S. its first lead of the opening set at 4-3, then consecutive errors by Argentina gave the Americans a 6-4 advantage. Hooker and Akinradewo collected back-to-back kills to extend the Team USA lead to 8-5 at the first technical timeout. Akinradewo added a block out of the break and Argentina followed with an attack error to increase the margin to 10-5. Team USA doubled up Argentina at 12-6 with consecutive kills by Tom and Hooker, then Argentina called timeout after hitting into the net at 13-6. Akinradewo scored a fourth straight American point with a block, followed by an Argentina attack error at 15-6. Akinradewo pushed the U.S. into the second technical timeout leading 16-6 with a kill. Tom and Akinradewo collected back-to-back kills to yield an 11-point American lead at 18-7. Hooker and Larson tallied kills to force Argentina to call timeout down 20-8. Tom gave the Americans set points with a block at 24-11 after an Argentina service error. Team USA finished off the set at 25-12 thanks to Argentina's fourth service error of the set. Hooker collected six points in the opening set to pace the Americans, who had just three errors in the set.
The U.S. picked up an early 4-1 lead in the second set after kills from Akinradewo and Hooker, followed by a Tom ace. Team USA reached the first technical timeout leading 8-4 with kills from Larson and Tom. Out of the break, Tom won a joust at the net to push the margin to 9-4. Tom followed a Hooker kill with an ace to lift the Americans to a 13-7 advantage. Akinradewo and Larson put down consecutive kills to extend the lead to 15-8. Argentina sliced off two points on the lead at 15-10. Tom put up a block after Haneef-Park's first kill for an 18-11 lead. Argentina cut the deficit to 19-14 with consecutive points, only to have the U.S. regain the seven-point edge at 21-14 with a Tom kill and Argentina attack error into the antenna. Out of an Argentina timeout, Tom put up a block and Akinradewo followed with a kill to push the score to 23-14. Team USA ended the set at 25-15 on a Hooker kill. Tom finished the set with nine points, including two aces and two blocks.
The U.S. earned the first two-point lead of the third set with a Hooker block after an Argentina service error, then Hodge extended the lead to 5-2 with a kill. Argentina sliced the deficit to one at 7-6. Akinradewo downed consecutive attacks and followed a Hooker overpass kill with a block to send the score to 12-7. Akinradewo and Tom scored back-to-back kills and Argentina hit off the antenna to produce a 16-9 U.S. lead at the second technical timeout. Out of the break, Scott-Arruda picked up a block for a 17-9 advantage. Argentina earned back-to-back points to close to 17-11. Scott-Arruda and Haneef-Park hammered kills and Hodge followed with an ace to build a 21-12 American lead. Argentina stopped the 3-0 American run with two straight points at 21-14. Argentina scored four straight points to narrow the gap to 23-19. Team USA ended the set with a Barboza block and Glass second contact kill at 25-19. Hodge scored five points for the Americans in the third set.
U.S. Women's National Team Roster for FIVB World Cup
# - Name (Position, Height, Hometown, College)
1 - Alisha Glass (S, 6-0, Leland, Mich., Penn State)
2 - Danielle Scott-Arruda (MB, 6-2, Baton Rouge, La., Long Beach State)
3 - Tayyiba Haneef-Park (Opp, 6-7, Laguna Hills, Calif., Long Beach State)
4 - Lindsey Berg (S, 5-8, Honolulu, Hawaii, Minnesota)
6 - Nicole Davis (L, 5-4, Stockton, Calif., Southern California)
7 - Heather Bown (MB, 6-3, Yorba Linda, Calif., Hawaii)
8 - Cynthia Barboza (OH, 6-0, Long Beach, Calif., Stanford)
9 - Jennifer Tamas (MB, 6-4, Milpitas, Calif., Pacific)
11 - Jordan Larson (OH, 6-2, Hooper, Neb., Nebraska)
14 - Tamari Miyashiro (L, 5-7, Kaneohe, Hawaii, Washington)
15 - Logan Tom (OH, 6-1, Salt Lake City, Utah, Stanford)
16 - Foluke Akinradewo (MB, 6-3, Plantation, Fla., Stanford)
18 - Megan Hodge (OH, 6-3, Durham, N.C., Penn State)
19 - Destinee Hooker (Opp, 6-4, San Antonio, Texas, Texas)
Head Coach: Hugh McCutcheon (Christchurch, New Zealand)
Assistant Coach: Karch Kiraly (San Clemente, Calif.)
Assistant Coach: Paula Weishoff (Irvine, Calif.)
Assistant Coach/Technical Coordinator: Jamie Morrison (Dana Point, Calif.)
Athletic Trainer/Medical Support: Jill Wosmek (Silver Lake, Minn.)
Team Doctors: Dr. Lori Boyajian-O'Neill and Dr. William Briner, Jr.
Scouts: Guiseppe Vinci, Jenni Hirneisen
Nutritionist: Shawn Dolan
Chiropractor: Dustin Glass
Team Manager: Ken Sullivan (Laguna Beach, Calif.)
FIVB Women's World Cup Field
Team (Qualification Method, Jan. 15 World Ranking, Current World Ranking)
Brazil (South American Champions, 1, 1)
USA (NORCECA Champions, 2, 2)
Japan (Hosts, 3, 4)
Serbia (European Champions, 9, 5)
China (Asia Champions, 6, 6)
Italy (Wild Card, 4, 7)
Germany (European runner-up, 10, 9)
Korea (Asian bronze medalist^, 18, 13)
Dominican Republic (NORCECA runner-up, 13, 14)
Kenya (African Champions, 23, 15)
Algeria (African runnerup, 15, 17)
Argentina (Wild Card, 25, 20)
FIVB World Cup Standings
Team – Record – Points
Italy - 6-0 - 17 points
Germany - 5-1 - 14 points
China - 4-2 - 13 points
USA - 5-1 - 15 points
Brazil - 5-1 - 12 points
Japan - 3-2 - 10 points (11/11 vs. Serbia)
Serbia - 2-3 - 8 points (11/11 vs. Japan)
Dominican Republic - 2-4 - 6 points
Argentina - 2-4 - 6 points
Korea - 1-5 - 4 point
Kenya - 0-6 - 0 points
Algeria - 0-6 - 0 points
POINTS NOTE: 3 points for 3-0 or 3-1 win, 2 points for 3-2 win; 1 point for 3-2 loss; 0 points for 3-0 or 3-1 loss
FIVB Women's World Cup Schedule
First Round Site A (at Hiroshima Sun Plaza)
Nov. 4: China def. Algeria 25-13, 25-14, 25-19
Nov. 4: Argentina def. Dominican Republic 18-25, 25-17, 25-18, 25-22
Nov. 4: Italy def. Japan 25-20, 23-25, 25-18, 25-15
Nov. 5: Dominican Republic def. Algeria 25-7, 25-15, 25-20
Nov. 5: Italy def. China 25-20, 22-25, 21-25, 25-21, 15-12
Nov. 5: Japan def. Argentina 25-19, 25-11, 25-20
Nov. 6: Italy def. Dominican Republic 28-26, 25-13, 25-12
Nov. 6: Argentina def. Algeria 25-18, 25-12, 20-25, 25-16
Nov. 6: China def. Japan 20-25, 25-19, 20-25, 25-23, 15-13
First Round Site B (at Nagano White Ring)
Nov. 4: Serbia def. Korea 27-25, 25-22, 25-22
Nov. 4: Germany def. Kenya 25-19, 25-14, 25-8
Nov. 4: USA def. Brazil 25-22, 17-25, 27-25, 25-19
Nov. 5: Germany def. Korea 25-20, 25-16, 25-15
Nov. 5: USA def. Serbia 25-16, 27-25, 25-20
Nov. 5: Brazil def. Kenya 25-15, 25-16, 25-9
Nov. 6: Serbia def. Kenya 19-25, 25-22, 25-11, 25-11
Nov. 6: Brazil def. Germany 25-21, 23-25, 25-23, 25-21
Nov. 6: USA def. Korea 25-10, 25-12, 25-13
Second Round Site A (at Hiroshima Sun Plaza)
Nov. 8: China def. Dominican Republic 23-25, 25-13, 25-19, 25-18
Nov. 8: Italy def. Argentina 25-19, 25-10, 25-19
Nov. 8: Japan def. Algeria 25-8, 25-10, 25-17
Nov. 9: China def. Argentina 25-10, 25-18, 25-23
Nov. 9: Italy def. Algeria 25-14, 25-14, 25-15
Nov. 9: Japan def. Dominican Republic 25-20, 25-19, 25-16
Second Round Site B (at Toyama City Gymnasium)
Nov. 8: USA def. Kenya 25-16, 25-13, 25-21
Nov. 8: Brazil def. Korea 22-25, 25-18, 18-25, 25-13, 15-8
Nov. 8: Germany def. Serbia 25-22, 24-26, 25-23, 23-25, 15-11
Nov. 9: Korea def. Kenya 25-21, 25-15, 25-14
Nov. 9: Brazil def. Serbia 21-25, 21-25, 25-18, 25-19, 15-12
Nov. 9: Germany def. USA 32-30, 25-19, 26-24
Third Round Site A (Sapporo Hokkaido Prefectural Sports Center)
Nov. 11: Italy def. Korea 25-15, 25-12, 25-17
Nov. 11: Brazil def. China 25-23, 25-27, 21-25, 25-20, 17-15
Nov. 11: Japan vs. Serbia, 7:20 p.m.
Nov. 12: Italy vs. Brazil, 11 a.m.
Nov. 12: China vs. Serbia, 3 p.m.
Nov. 12: Japan vs. Korea, 6:20 p.m.
Nov. 13: Italy vs. Serbia, 11 a.m.
Nov. 13: China vs. Korea, 3 p.m.
Nov. 13: Japan vs. Brazil, 6:20 p.m.
Third Round Site B (at Okayama Momotaro Arena)
Nov. 11: Dominican Republic def. Kenya 25-18, 25-14, 26-28, 25-19
Nov. 11: Germany def. Algeria 25-10, 25-8, 25-19
Nov. 11: USA def. Argentina 25-12, 25-15, 25-19
Nov. 12: Dominican Republic vs. Germany, 11 a.m.
Nov. 12: Argentina vs. Kenya, 3 p.m.
Nov. 12: USA vs. Algeria, 6:20 p.m. (1:20 a.m. PT)
Nov. 13: Argentina vs. Germany, 11 a.m.
Nov. 13: Algeria vs. Kenya, 3 p.m.
Nov. 13: USA vs. Dominican Republic, 6:20 p.m. (1:20 a.m. PT)
Fourth Round Site A (at Tokyo Yoyogi National Stadium)
Nov. 16: USA vs. China, 11 a.m. (6 p.m. PT on Nov. 15)
Nov. 16: Italy vs. Germany, 3 p.m.
Nov. 16: Japan vs. Kenya, 6:20 p.m.
Nov. 17: China vs. Kenya, 11 a.m.
Nov. 17: USA vs. Italy, 3 p.m. (10 p.m. PT on Nov. 16)
Nov. 17: Japan vs. Germany, 6:20 p.m.
Nov. 18: Italy vs. Kenya, 11 a.m.
Nov. 18: China vs. Germany, 3 p.m.
Nov. 18: USA vs. Japan, 6:20 p.m. (1:20 a.m. PT)
Fourth Round Site B (at Tokyo Metropolitan Gymnasium)
Nov. 16: Dominican Republic vs. Serbia, 11 a.m.
Nov. 16: Algeria vs. Korea, 3 p.m.
Nov. 16: Argentina vs. Brazil, 6:20 p.m.
Nov. 17: Dominican Republic vs. Korea, 11 a.m.
Nov. 17: Algeria vs. Brazil, 3 p.m.
Nov. 17: Argentina vs. Serbia, 6:20 p.m.
Nov. 18: Algeria vs. Serbia, 11 a.m.
Nov. 18: Dominican Republic vs. Brazil, 2 p.m.
Nov. 18: Argentina vs. Korea, 5 p.m.


text:
Hunt 1243: CWMU Buck deer
Heartland West
Season dates
9-1-2014 to 10-31-2014
- Nonresident permits: No
- Resident permits: 1
- Total permits: 1
The Wildlife Board establishes timeframes for hunting on CWMUs. Hunters should expect to hunt at least five days within these timeframes
Type: CWMU
Species: Buck deer
Weapon: Any legal weapon
Heartland West
DescriptionThe Heartland West Cooperative Wildlife Management Unit (CWMU) is located northwest of Manti, Utah on the San Ptich Mountains. Big Baldy at 8700 feet is the high point of the Unit. From Big Baldy the elevation decreases to 8100 feet in the north and in the south. From the east to the west Chriss Creek and Chriss Canyon cut this Unit. Chriss Creek ranges from 7800 feet in the east to 5600 feet in the west where it exits the Unit. Part of Little Salt Creek forms the north border ranging from 8000 to 6800 feet, east to west. In the south there are several creeks the cut the Unit in a north to south direction. On the west there is Maple Creek that ranges from 6300 feet to 7600 feet. In the middle is Maple Canyon ranging from 6900 feet to 7800 feet; and finally, on the east Timber Canyon ranging form 7300 feet to 8000 feet. The most common elevation is 7700 feet but ranges from 5700 feet to 8700 feet with an elevation difference of 3000 feet. Fifty-two (52%) of the CWMU elevation ranges between 6600 feet and 7700 feet an elevation difference of 1100 feet.
On the Heartland West Cooperative Wildlife Management Unit (CWMU) Rocky Mountain Gambel Oak-Mixed Montane Shrubland (41) is the dominant land cover type. The second most dominant land cover is Colorado Plateau Pinyon-Juniper Woodland (36). Inter-Mountain Basins Montane Sagebrush Steppe (62), Rocky Mountain Aspen Forest and Woodland (22), and Rocky Mountain Montane Dry-Mesic Mixed Conifer Forest and Woodland (30) all occur in large patches in the middle and eastern parts of the Unit.
One of the Heartland West Cooperative Wildlife Mangement Unit (CWMU) nearest weather stations, MANTI (425402), is about 12.3 km southeast from the southeast edge of the CWMU. MANTI has one hundred fifteen (115) years of records, 1893 - 2008. During the FALL (September, October and November) the average precipitation is 3.33 inches, but it can be as high as 6.62 inches or as low as 1.16 inches. During the 91-day FALL period, 15 days will experience greater than or equal to 0.01 inch of precipitation, 9 days of greater than or equal to 0.10 inches, or 2 days of the greater than or equal to 0.50 inches of precipitation. Snowfall during the FALL averages 7.2 inches but can be as high as 29.5 inches. FALL temperature at MANTI averages 48.5 degrees F. but can be as high as 100.0 degrees F. or as low as -8.0 degrees F. During the FALL, 43 days will be below freezing (32 degrees F.) and 1 day above 90 degrees F. This map is provided for general reference only and does not constitute a legal hunt boundary. The Division does not guarantee access to any private or public land. Hunt unit boundaries may include private property or other excluded areas.
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Fair ~
High: 61°F ~ Low: 49°F
Friday, Jan. 20, 2017
Hula Hoop turns 50Posted Saturday, June 28, 2008, at 2:53 PM
I can't believe it's been 50 years since I first tried to get my hips to swivel inside that plastic ring! If I had kept it up all these years, I'd certainly be in better shape than I am now.
According to the Seattle Post-Intelligencer, the Hula Hoop was invented and developed by entrepeneurs Richard Knerr and Arthur "Spud" Melin. Knerr died earlier this year; Merlin, his boyhood friend, died in 2002. It seems that their invention was based on a similar toy that had been popular in Australia.
The two men started a company called Wham-O, which sold 100 million Hula Hoops the first year they were on the market. Even in the late fifties, the $1.98 suggested price was considered reasonable. There was reportedly a Hula Hoop for every two Americans in those simple years.
One thing I found funny was that the former Soviet Union banned the Hula Hoops, labeling them symbols of the "emptiness of American culture." Ha! Who's laughing now, Kruschev??
I'm not sure when the round piece of Americana went bust, but it very nearly took Wham-0 with it, before they came up with another perennial favorite - the Frisbee, the favorite toy of my border collie Sassy.
Wham-0 stopped manufacturing Hula Hoops (storing their enormous supply in a warehouse somewhere, I gather) until 1965, when the two developers came up with the idea to add ball bearings in the cylinder to make a "shooshing" sound! Haha! That's the one that I found down in the basement... (I'm sure I haven't had it since 1958!)
Wham-0 is also the marketer for the popular Slip 'N Slide, which absolutely beat the stuffing out of my kids when they were young!
There's something sweet and innocent about a toy which requires no batteries, has no mechanized voice blasting at you, no viewing screen - and has to employ a kid's hips, hands, feet, etc... In other words - a toy that has to be operated!
Lori Gregory, Knerr's daughter said, "My father always believed the more simple a toy was, the better it was. If he brought home a toy and we couldn't figure out how to play with it, he figured it wasn't any good."
Well, Happy 50th anniversary, Hula Hoop! I'm sure you'll be around several hundred more years with roller skates and Slinkies!
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Well, I used to feel the same way, I.B., but look what's happened to our kids, now that we don't have P.E. The obesity rate is phenominal. I'm not saying that it's the only cause, but I'm just saying that there might be a connection.
I read something the other day about the addictive qualities of the processed fat that McD's and the others serve. And look what happened to the Japanese when they introduced American food to their country.
Our kids have gotten hit from all directions.
-- Posted by goat lady on Wed, Jul 9, 2008, at 10:00 PM
GL, I don't know about you but I gained absolutely nothing from physical education. I can't think of anything it taught me or any way that it helped me.
-- Posted by I.B. Le Truth on Wed, Jul 9, 2008, at 12:11 AM
Yes GL! I read recently that there are grade schools cutting out recess! That is 100% totally absolutely insane!!
-- Posted by FJGuy on Tue, Jul 8, 2008, at 7:50 PM
There are too many fascinating sedentary games for kids nowadays. So many of them don't want to go outside.
And, it doesn't help that the schools had to cut out physical education as a required course - since they had to spend so much time preparing the kids for State-mandated tests.
-- Posted by goat lady on Tue, Jul 8, 2008, at 6:17 PM
The Hula Hoop, Frisbie, Yo-Yo, Spin Top, etc., were all great, and they never needed batteries to keep going. Also, in that category is large used truck tire inner tubes that we used when playing in lakes. I recently saw a documentary from 1971 and something seemed odd. Afterwards it struck me that there wasn't a single obese person in the film. It got me to thinking, and I can't remember any kids when I was in school who were even particularly overweight. But at that time kids spent a lot of their free time playing physically for enjoyment. So it seems that there must be a causal relationship between kids now spending much/most of their free time engaged in sedentary activities and the epidemic of obesity that has occurred in the last 25 years or so among kids. I think that it is almost a form of child abuse for a parent to to allow an obese child to stuff food down his or her mouth -- not to say that they allowed the condition to occur in the first place.
-- Posted by FJGuy on Sat, Jul 5, 2008, at 2:41 PM
Actually my 11 year old daughter had a hoola hoop for quite a while, maybe a couple of years, until it broke; ya know how kids are! She just loved it!!! She still asks for one...wonder why I never got another one... Anyway, I always loved the "swish-swoosh" sound that one made when you'd swivel your hips around inside it! Ah, simple toys that make for hours of fun...where have they gone? Maybe I should ask "Where have the imaginations of young children run off to these days?" Oh where we could go with that one!!!
-- Posted by huxgirl28 on Mon, Jun 30, 2008, at 10:53 PM
Hoola hoops were so cool. I loved mine. I hated having to go in, outside was so much more fun.
If you want your kids to use a hoola hoop these days, you'll have to hook it up to a wii game system or a computer.
-- Posted by Ducky on Mon, Jun 30, 2008, at 12:33 PM
It seems to me, anymore, that the outside of toy boxes should read "physical operation not required." We've become such a lazy culture!
I loved my hula hoop! Mine was made of a lighter plastic...and I was actually pretty darn good at it! I got one for my boys last summer...but they ended up using it to pull each other around...boys will be boys!
-- Posted by mrsdolphin on Sun, Jun 29, 2008, at 8:54 PM
Hahaha! So true, lovebooks! I was gonna mention those magic skate keys! They were better than a magic carpet!
Oh, yeah! Play in the neighborhood wi'cher friends till dark! Aw, no, we gotta go IN!! Do kids do that anymore??
And, hey, I saw TWO SIZES of brand new Hula Hoops at Dollar General today!! They're made of some sort of very shiny, light-weight material, almost like paper. Very light.
-- Posted by goat lady on Sun, Jun 29, 2008, at 3:42 PM
Hey! That 10 year old coulda been me! Let's see, nope, I was 7 in 1958, and I loved my hula hoop.
I remember walking from my house down to Weber's Ben Franklin to buy it. We spent many hours on my front sidewalk gyrating away! That and roller skating around the neighborhood with our skate keys around our necks.
And playing flashlight tag after dark. Back then, parents had to yell to get kids IN the house, not out of!
-- Posted by lovebooks on Sun, Jun 29, 2008, at 2:33 PM
I doubt that Kruschev would laugh much these days, unless he rolls over in his grave... What a strange man! Remember how he banged on the speaker's stand with his shoe?? Who was he trying to impress, anyway??
-- Posted by goat lady on Sat, Jun 28, 2008, at 10:00 PM
Well, I wanta know what kind of SKIRT that model on the right is wearing?? She looks like she's coming out of a pumpkin!
-- Posted by goat lady on Sat, Jun 28, 2008, at 9:56 PM
Oh, yes! I remember hoola hoops well. If I do say so myself, I was an absolute whiz with one. They were all the rage in my age group. They were also relatively cheap, so lots of kids could get one. It was very popular in my group to use multiple hoola hoops. We were wild and crazy kids.
Yes, Madeline. If we'd kept at it we would be in much better shape now. We can say that about a lot of other things from that era. The Twist comes to mind. There was also a gizmo that attached to one ankle and it had a bit of a plastic rope with a ball at the end. The object was to spin the ball around with the one foot and jump the little rope thing. Don't remember the name, but I enjoyed it too.
I'm afraid if I tried a hoola hoop now I'd fracture a hip.
-- Posted by mokath52 on Sat, Jun 28, 2008, at 9:31 PM
Madeline Dejournett's response:Oh, my, the twist! That was a good one - and it cost absolutely nothing!! I was a whiz at it, if I do say so myself! Once won a twist contest in college! Haha! Those were the days!
As for that thing with the ball and jump rope, you must have been double-jointed to have operated such a thing!
Hey, I'll bring that old Hula Hoop over with me on the 4th, and we'll see if Kristin can do it! She should still be young enough to get some action on that device!
Mr. Corbin, weren't you telling me about a toy hoop that you used to play with as a kid? However, I believe you rolled it with a stick, didn't you?
Madeline - I find it rather dificult to believe that you are old enough to even remembrt the HULA HOOP> I was operating a Ben-Franklin store back in 1958, and the wholesale house added 6 dz, of these Hoops to my regular weekly order. On a Saturday afternoon we gave the first Hoop to a beautiful little 10 year old girl:- (It wasn't you was it?) Within 30 mintes we had young kids, and some not so young, standing in line to get one of them "Pieces of garden hose"
-- Posted by paulcorbin on Sat, Jun 28, 2008, at 8:24 PM
Madeline Dejournett's response:Paul Corbin, you are ever the perfect gentleman! I'm afraid though I quit having birthdays at 39, I am, indeed, old enough to remember the Hula Hoop! In fact, the 10-year-old couldn't have been me, as I remember being in my teens when the toy came out. My sister Kathy might have been about that age, however.
How about it, twin? Do you remember the hula hoop?
I never could get the hang of the hula hoop, I'm sorry to say. And I really, really wanted to do it! Same thing with ice skates. I guess I've just never been physically co-ordinated. Guess that's why I always made sure my kids got the chance to do stuff like that.
-- Posted by goat lady on Sat, Jun 28, 2008, at 2:59 PM
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Madeline (Giles) DeJournett is the Advance writer for the North Stoddard Countian. A retired high school English/history teacher, she spent 32 years teaching in 5 schools in Missouri and Alaska. These days, she lives quietly with a menagerie of wild and domestic animals on 52 secluded acres in the remote Tillman hills south of Advance. She graduated from Dexter High School in 1960 and Southeast Missouri State in 1964. She can be contacted at firstname.lastname@example.com.
Hot topicsAngels danced the day you were born!
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Canon's EOS 5D Mark III has a lot to live up to. For a start, the original Canon EOS 5D was the first DSLR to really bring full-frame digital photography within the reach of enthusiast photographers. Then came its replacement, the Canon EOS 5D Mark II, which kick-started the current trend for shooting video on a DSLR.
So naturally, as the 5D Mk II clocked up its third birthday in September 2011, the rumour mill slipped into overdrive with lots of speculation about the likely specification of the 5D Mk III.
- The Canon 5D Mark III has been around for quite a while now so we have updated this review with lab tests that compare it with its current competitiors; the Nikon D810, Sony A7 and Canon EOS 6D.
By the time Canon actually announced the EOS 5D Mark III on March 2 2012, its specification seemed almost a bit of a letdown, especially priced at £2,999 in the UK and $3,499 in the US for the body only.
But while it might not have the headline-grabbing 36MP pixel count of the Nikon D800, Canon's latest full-frame camera has lots to offer enthusiast photographers.
With 22.3 million effective pixels, the Canon EOS 5D Mk III's sensor only has 1.2MP more than the 21.1MP Canon EOS 5D Mk II that it replaces, but it has 4.2MP more than the 18.1MP Canon EOS-1DX at the top of Canon's DSLR lineup.
Whereas the Canon 1DX has two Digic 5+ processors, the 5D Mk II has one, which in combination with its eight-channel readout means that it has a top continuous shooting speed of 6fps.
This is half the rate of Canon's top-end camera, and it may disappoint those hoping for something in the region of 8fps or more. It's a big jump from the 3.9fps of the Canon 5D Mk II, though, and the burst depth is an impressive 18 raw images or 16,270 JPEGs (when a UDMA 7 card is used).
Sensitivity may be set in the range of ISO 100-25600 in 1/3-stop or whole stop increments, and it can be expanded to include L: ISO 50, H1: ISO 51200, H2 ISO 102400
The Canon EOS 5D Mark III has the same 61-point wide-area autofocus system as the flagship Canon EOS-1DX. This is a big improvement on the Canon EOS 5D Mark II, which has nine user selectable AF points and six assist points, giving a total of 15.
Of these 61 points, 41 are cross-type and five are dual cross-type points, which is good news for accuracy. The customisable AF presets introduced in the Canon EOS-1D X are also available, which Canon claims helps when shooting more challenging subjects.
It doesn't offer the f/8 sensitivity of Nikon's latest system though - it only extends to f/5.6, which restricts the use of teleconverters.
Predictably, Canon has upgraded the metering system to its iFCL metering. Existing Canon EOS 5D Mark II users may find it takes a little getting used to as it reacts in a similar way to centre-weighted metering and puts greater emphasis on the subject under the active AF point.
In some situations this is a blessing, but with exceptionally dark or light main subjects the results may not be the same as the Canon EOS 5D Mk II would produce in its evaluative metering mode.
Its video capability was one of the big successes of the Canon EOS 5D Mark II, and Canon hasn't changed much of its specification for the Mark III version, but there are some significant improvements.
Firstly there's the introduction of a live view/movie switch on the rear, like on the Canon EOS 7D, to speed up movie activation.
There's also a headphone socket for monitoring the stereo audio, which can be adjusted in the same way as that on the Canon EOS-1DX.
Until now Canon hasn't had a DSLR with in-camera HDR recording, but the Canon EOS 5D Mk III is capable of recording and merging three shots to produce a high dynamic range image.
This is extremely useful, since it records all three shots as well as the processed HDR image, and if you shoot raw and JPEG images simultaneously, you'll find you have a total of seven images, including three raw files that you can process yourself if you wish.
Another difference between the Mark 2 and 3 versions of the Canon EOS 5D is that the newer camera has two card ports, one for compact flash and the other for SD format cards. There's no XQD card port.


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Classical Commissioning Program
Please note: Application cycle is currently closed.
Support to CMA member ensembles and presenters for commissions of new chamber works.
Grants are made for commissioning fees, copying costs and ensemble rehearsal honoraria. Compositions must be written for small ensembles (2 to 10 musicians) performing one to a part, generally without a conductor, and may represent a diverse musical spectrum, including contemporary art music, world music, and works that include electronics.
The new composition must be performed a minimum of three times in the U.S.
New this year: Applications must be submitted online.
Supported by the Andrew W. Mellon Foundation, The Aaron Copland Fund for Music,
and the Chamber Music America Endowment Fund.
Grant Application Workshop Presentation (PowerPoint) (pdf)
Grant Application Workshop Schedule (pdf)


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Jessica Alba looks simply fabulous as she has styled her hair into this glamorous updo hairstyle. Her long hair has all been taken off the neck and shoulders. It has been twisted and formed into this bun updo off to the side at the back. Add some nice flowers such as what Jessica has done. This will add extra flair to the already great look. For a bridal party or wedding, this chic and romantic do will get you compliments.Jessica's hair is cut long.Her hair colour is a warm auburn with copper red highlights.
Pictures provided by Retna


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Wolverine Men's Marauder 8" 400g Steel Toe Work Boots
Product Information:
The Wolverine® Men's Marauder 400g steel toe work boot offers the support and comfort you need to get the job done. A steel toe provides unbeatable protection while the waterproof full-grain leather upper, wave mesh lining, and Thinsulate Ultra Insulation help to keep your foot dry and warm. Other features include a removable MultiShox® removable full-cushion footbed and Contour Welt® construction.
- Waterproof full-grain leather upper
- Wave mesh lining
- Steel toe
- 400g of 3M Thinsulate Ultra Insulation
- Wolverine MultiShox® removable full-cushion footbed
- Lightweight polyurethane midsole
- Wolverine Contour Welt® construction
- Nylon shank
- Style: 2163Y
- Wolverine
Country of Origin: ChinaWeb ID: 18766476
Customer Reviews:
Rated 5 out of 5�by 1 reviewer.
Rated 5 out of 5�by Gorilla57 These things are dope 5stars all the way I like the boot's but there a little pricey wow's December 19, 2013
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Versions available for this page: CUBRID 8.3.0 | CUBRID 8.3.1 | CUBRID 8.4.0 | CUBRID 8.4.1 | CUBRID 8.4.3 | CUBRID 9.0.0 |
This chapter covers issues relating to concurrency and restore, as well as how to commit or roll back transactions.
In multi-user environment, controlling access and update is essential to protect database integrity and ensure that a user's transaction will have accurate and consistent data. Without appropriate control, data could be updated incorrectly in the wrong order.
To control parallel operations on the same data, data must be locked during transaction, and unacceptable access to the data by another transaction must be blocked until the end of the transaction. In addition, any updates to a certain class must not be seen by other users before they are committed. If updates are not committed, all queries entered after the last commit or rollback of the update can be invalidated.
All examples introduced here were executed by csql.


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