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What advantage does Haskell have over a "typed" language like Java or C++
I was in a job interview for a Perl position and I volunteered some information about learning Haskell in my freetime since it has improved my Perl programming so much.
Then my boss asked me this: "what advantage does programming in Haskell have over Java or C++. They have strong typing don't they"
And my answer was: "they don't have type inferencing" --- but is not advantage, only something different it has. What would you say are the advantages of Haskell over Java or C++?
is darcs being maintained
I noticed some discussion on #haskell about darcs needing a new maintainer. Should I look at other options for version control that are better maintained and supported or is this just rumours about darcs? I hope they are.
Decoupling and Encapsulation: how do they interplay
I recently found a fascinating job but was dismayed when they said they expected people to use HTML::Mason (a jsp/could-fusion/php-like embedded HTML generator for Perl) and MySQL. Instead of verbalizing my dismay, I decided to finally write the ultimate document on why inline HTML generation and MySQL are Bad Choices ... that's right
In doing so,I had to be tongue in cheek about one thing. I value decoupled program elements and that's why I like Haskell... it gives one maximum ability to define small pieces and maximum operators for flexible composition, allowing one to form complex computation strategies from small, well-tested, well-understood pieces.
Of course, the problem becomes: decoupling means that you have weaker encapsulation.
So we arrive at the battle of the buzzwords... which is better: decoupled program elements or encapsulated ones?
any feedback on this simple financial calculator?
-- bills paid on the 15th of the month
on 15 = [100.00,110.00,60.00,52.00,100.00,150.00,450.00,240.00,68.45]
-- bills paid on the 30th of the month
on 30 = [300.00,75.00,150.00,125.00,125.00,150.00,100.00]
-- total paid on 15th of month
s 15 = sum (on 15)
-- total paid on 30th of month
s 30 = sum (on 15)
-- total monthly bills
tot = (s 15) + (s 30)
your code is not generalized until its types are
I was staring at chapter 10 in SJT's text and realized that each time he created a more general function, it was done by creating a function which worked on any type whereas the original function was "hardcoded" to process only the type of data.
well, there goes 8 hours up in smoke
I took a day off work to get an eye exam and then headed to Jamba Juice to get 4 32-oz containers of fresh-squeezed juice. I headed home, ready to continue my Haskell explorations.
For some reason, I decided to take just a few minutes to try to get my old laptop ip masquerading to my main machine, since I had never managed this before.
Well, boy was that a mistake. I tried guarddog and guidedog. I tried google and IRC. I tried man route. I tried shorewall. 8 hours later:
- no better at Haskell
- no ip masquerading
- severely frustrated
The lesson: pick your battles. Linux is an experimenters toolbox. It is very free and open and configurable and you will often have to do research to get anything done (unlike Windows). This is great at times but tempting at others.
I need to realize that I am a software developer who wants to transition from Perl to Haskell and stay focused on that. I will never be as good at networking as the sysadmins at work and I dont need to waste my time in such efforts.
had I bought a wireless bridge like linksys tech support said, or had I tried out the wireless card I bought, I would have had an easy and predictable path through unknown territory.
I havent even mentioned that a normal ethernet cable doesnt work. If it had not been for the phone tech who came out to fix my "phone problem" (ok, ok, sorry my laundry disconnected my phone and it was buried under 4 feet of laundry so I never noticed it), ... anyway. the phone tech saw I was using Linux and told me about his 4-processor Itanium and how Microsoft charges 2700 for its Windows version for this machine. He noticed the wire running between my machiens and told me I needed something called a crossover cable... yet another unknown thing...
So: pick your battles, stick to your guns and cherish your free time for what you need to get done... even if that means iconifying your IRC client, being a bit dumb about a bunch of things not related to your goal... and I didnt mention the lady who I told I wanted a vegetarian plate at the restauranet. I lift up the scrambled egg and there staring at me if roasted beef... she tried to scrape it out of the bown and give it back to me.... and yes, there were still beef chunks in there after her attempt to save some dollars... and of course I would've been urling my guts out for hours had this vegetarian body accidentally taken in that garbage.
Rule #2: dont play in the fire unless you dont mind getting burnt. Pick vegetarian restaurants if you are a vegetarian. If they serve meat at all, then stay the hell out... unless you like carcass grease mixed in with your veggies. Or better yet, cook for yourself so you arent wondering what the cook did with his hands, or what tasty ingredients they added that due nothing but constipate and poision the body (ie. table salt, distilled vinegar, white flour, etc etc).
see what your task is a function of - it may be a chunk instead of just an element.
One reason this task was so difficult for me is that you sort of had to switch gears... up to now in the book every problem involved moving through the list or making decisions about the list one element at a time. In this particular problem, a decision had to be made on a chunk of the input list not just one element.
So, this is the first case where I had to get a chunk of the string and develop code that operated as a function of a chunk of data as opposed to one piece.
my top-level description technique failed me
I was trying to work problem 7.26 in Simon Thompson's "Craft of Functional Programming":
given a STRING search for SEARCH and replace with REPLACE
Now, having fallen in love with the ability to give top-down specs for things in Haskell, I tried this for starters:
substr search replace input = pre ++ sub ++ post
meaning given an input string, we have the unaltered pre and post parts and a conditionally altered sub part.
But I could not take this top-down description further without searching the string numerous times. John Goerzen was nice enough to come up with this solution for me:
I'd recurse over the string, dropping the first character on
each recursion
then I'd compare the first (length search) characters to (search)
If they're the same, I'd return (replace ++ xs)
otherwise return x:self xs
subst search@(s:ss) replace input@(i:is)
| chunkSearch search input = replace ++ (drop (length search) input)
| otherwise = i : subst search replace is
-- presumes length a < length b
chunkSearch a b = a == take (length a) b
Well, I like this solution, but I'm a bit worried that my top-down approach fell through on me. It's interesting how he simply builds the
pre part on the fly and then pastes the
post part in with
Spelunking Darcs for the Good of MissingH???
I have not grokked the darcs source code, but from using it, I am willing to be that it has some very good file and i/o libraries that would be generally useful.
Has anyone considered factoring out this functionality into MissingH for re-use elsewhere?
What Would Make This Site Better?
There seem to be quite a few people reading this site, but not very many people writing here. Any thoughts on what would improve this site? Comments and brainstorms are welcome. Anything is on the table.


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Ultimate lemon meringue pie
You can't go wrong with one of Angela Nilsen's ultimates and this is no exception
Nutrition and extra info
Nutrition: per serving
- kcal480
- fat24g
- saturates13g
- carbs64g
- sugars41g
- fibre1g
- protein7g
- salt0.53g
For the pastry
- 175g plain flour
- 100g cold butter, cut in small pieces
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp icing sugar
- 1 egg yolk
For the filling
- 2 level tbsp cornflour
- 100g golden caster sugar
- finely grated zest 2 large lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 125ml fresh lemon juice (from 2-3 lemons)
- juice 1 small orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 85g butter, cut into pieces
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 egg yolk and a 1 whole egg
For the meringue
- 4 egg white, room temperature
- 200g golden caster sugar
- 2 level tsp cornflour
For the pastry, put the flour, butter, icing sugar, egg yolk (save the white for the meringue) and 1 tbsp cold water into a food processor. Using the pulse button so the mix is not overworked, process until the mix starts to bind. Tip the pastry onto a lightly floured surface, gather together until smooth, then roll out and line a 23 x 2.5cm loose-bottom fluted flan tin. Trim and neaten the edges. Press pastry into flutes. The pastry is quite rich, so don't worry if it cracks, just press it back together. Prick the base with a fork, line with foil, shiny side down, and chill for 1⁄2-1 hour (or overnight).
Put a baking sheet in the oven and heat oven to 200C/fan 180C/gas 6. Bake the pastry case 'blind' (filled with dry beans) for 15 mins, then remove the foil and bake a further 5-8 mins until the pastry is pale golden and cooked. Set aside. (Can be done a day ahead if you want to get ahead.) Lower the oven to 180C/fan 160C/gas 4.
While the pastry bakes, prepare the filling: mix the cornflour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml/7fl oz with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside while you make the meringue.
Put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1⁄2-1 hr before slicing. Eat the same day.
Not quite what you're looking for?
Try some of our other lemony treats, Lemon drizzle cake, Luscious lemon baked cheesecake or Fastest-ever lemon pudding .
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Comments, questions and tips
Comments (225)
Really great lemon meringue.
I had an issue in that my pan is very heavy based and continues to heat things quite strongly even after I remove from the heat. As a result, when I added the eggs I felt I saw a little bit of cooked whites floating around (from the whole egg cooking) so I quickly whizzed with a hand whisk to smooth it out. After that I just couldn't get the mixture to thicken so I had to add another spoon of cornflour but then it set fine.
Crust is to small a recipe. Unless you're making a small pie. Custard is much more mild than other recipes of this pie. With the addition of the eggs the lemon taste is almost obliterated. Meringue with cornstarch is not good. In order for it to cook properly with that much cornstarch the custard has to be piping hot. Still, you can taste the starch in the meringue and lose much of the loft normally attained by using cream of tartar. I wouldn't recommend this meringue and I'd double the crust. Or use a very small pie plate. For this reason I (generously gave it a three).
I've made this several times now, it's so yummy that people demand it at parties. I don't use pastry, I make a biscuit base: 300g digestive biscuits & 150g butter. I also use 3 large lemons and a normal size orange - this gives extra zest and enough fruit juice so that no water is required. It's fantastically lemony which works so well with the buttery biscuit base and the fluffy meringue.
I find this recipe really hard to follow, it took me forever to make as I don't have a food
Processor so had to do everything by hand.
The lemon filling doesn't taste that nice, I think it's the butter that ruins it, I've used other recipes that doesn't require the butter and it tastes much nicer and lighter.
I love lemon meringue pie but I won't be making this recipe again, it's too rich for me.
Also, not convinced about using 'golden' caster sugar for the meringue, i prefer my meringue white rather than the golden beige colour it turns with this...
I decided on this recipe because of the high reviews and told my partner I was making him a big surprise. I followed the recipe to the letter. My first attempt was a bit of a disappointment. The meringue was flat, the pastry was so hard to work with and so delicate, and there was a puddle of sticky syrup on the serving plate after I made it. But it tasted so good! So, being a Yorkshire lass I didn't give up and yesterday attempted this again. Well, I hate to sound negative but, it was a disaster. 3 attempts at the pastry (I ended up adding water in the end and chilled in BEFORE rolling out) but it still failed to contain the lemon filling as it crumbled as soon as I removed it from the tin. Another sad looking meringue and it again leaked all that sugary syrup. What am I doing wrong? Im following to the letter. Don't get me wrong it tasts gorgeous, it just ends up looking horrible. All that work and washing up! And to top it off a kiss on the forehead and the comment " at least it tastes good love" from my fella as I present my lemon puddle makes me want to scream. Well done if it worked for you.
Okay, you need to add more water at the dough stage; a teaspoon at a time, until when you gently squeeze it, it comes together. Form into a ball, wrap tightly in cellophane; flatten into a disk shape and chill. The meringue will be flat for a few reasons. But mostly importantly you really have to whip it until soft peaks form; anything less and nothing will bind. Then only add the sugar (not that blasted starch) until the end.
Agreed with the pastry -- I've had mixed success (other times the base was leaky and I'd gotten the same sticky syrup that you did)...I've heard that brushing the pastry base with egg white helps to seal it?
As for the meringue, how long did you whisk it for? For the meringue, I opted not to add cornflour, just whisked the egg whites with sugar and a bit of cream of tartar until stiff peaks formed and it turned out OK.
Good for you. Two tablespoons of corn starch is the kiss of death. Or cheap tasting diner pie.You're right about the egg white wash; it does seal. But you have to add approximately two more tablespoons of water to get the pastry to bind. It depends on how much moisture the butter has in it as well. Salted or unsalted--that sort of thing.
I never used to like lemon meringue pie, but this has converted me it's absolutely delicious! It does take a bit of time, but well worth it.. made it yesterday and the hubby and I have demolished over half of it already after him moaning at me since I made thelast one to make another one.. it's a bit like eating a cloud, it all just melts in the mouth in a lovely cloud of lemoness. Well, he's not back from work yet do you think he'd notice if I ate a bit more of it! 101% recommended :)
AMAZING!! i made this for the family one night 2 months ago and now every time i have a day off they beg me to make this again everybody loves this. I have to make one change and thats to the base because i have to make everything gluten free but it still tastes awesome. Would recommend this to anybody!
Questions (7)
Thanks for your question. We have not tested a gluten-free version of this recipe so cannot give you a specific swap but we do have a number of gluten-free bakes, which may help if you'd like to give it go. Hope that helps.
Is the recipe correct?I made this today the pastry came out okish although very dry and crackly. I added a few extra drops of water to it prior to rolling, but the filling was far too thin the meringue came away from the sides after re-baking and looked like an island floating on the top of a lemon puddle. I am hoping it sets in the fridge else I will be using a spoon not a knife to serve it. I doubt I will be using this recipe again. I am a novice cook but I think its the fault of the recipe in this case not the cook.
Tips (2)
This was my 1st try at this recipe and I added extra sugar to the lemon filling as the lemons were very tart.
For those who have problems with the meringue I follow the Delia meringue tips in her book 1 how to cook. Namely 2 mins at a low speed till just slightly frothy increasing to medium speed adding the sugar as stated in the recipe. The higher speed made the meringue just right. Took appx 5 mins all in. I baked this at 150 degrees for appx an hour for a more marshmallowy topping. It was delish : )

subset: commoncrawl


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Mitch,I had trouble getting a balanced bake when I first started making Sicilian pies in my SS pan. I could never get the bottom, specifically the center to brown or cook at all. It always seemed soggy and undercooked in the center. I tried baking it on top of an old pizza stone. That helped a little but I wasn't satisfied. So I ordered a Sicilian pan and lid from Lloyd's Pans. Now I'm always happy with the results.After I bring my dough to room temperature in the pan, I par bake it with sauce only for 15 minutes at 500 degrees. Then I add the cheese and bake for another 7 - 10 minutes to let the cheese brown, turning every few minutes to ensure even browning.This is the link for Lloyd's http://www.lloydpans.com/standard-pans/pizza-tools/rectangular-pans-and-disks/sicilian-style-deep-dishHere's my Sicilian pies http://www.pizzamaking.com/forum/index.php?topic=28922.0Good luck and let us know how it goes.BTW, this pan is also great for making dinner rolls


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13406 E. Philadelphia St. Whittier, CA 90608
The Department of Chemistry at Whittier College is home to a dynamic group of scholars — both faculty and students — whose interests in the field of chemistry and biochemistry are broad and connect with many other fields, and who have a strong foundational knowledge and a passion for conducting cutting-edge research.
Among the graduates of our program are Ph.D. research chemists and biochemists, doctors, pharmacists, teachers, lawyers, forensic scientists, public health officials, and genetic counselors, to name a few.
Students in our program are encouraged to develop their ideas and test their theories through student-faculty research projects within the department, as well as through their own self-designed senior project.
Science & Learning Center, 310
562.698.4067 (fax)


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I keep reading comments such as "a great tea for the price", but how exactly do you define your price range, let alone a bargain?
I'm trying to keep things as simple as possible, so I view a beeng under $20 as being inexpensive, $20-$35 as moderate, and anything over that mark as being, if not expensive, in the upper echelon, although that category can readily approach or exceed three (or more) figures.
How off the mark am I?
In the world of high end beverages, tea has to be considered a bargain overall. Cocktails in NYC are pushing, and occasionally eclipsing, the twenty dollar mark, and I can't tell you how many fifteen, forty, and seventy bottles of wine Ive tried that were swill. The fact that a pricey beeng may be enjoyed fifty times or so goes a long way to ease the pain of the initial outlay, and makes even a $100 cake a bargain in the scheme of things.
What are your thoughts?


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As heard on radio: HPBA dishes tips to help fans gear up for the ultimate tailgating season.
Tailgate 2009
Like a football coach, every tailgater needs a solid game plan. Whether it's your first or fiftieth tailgate, the Hearth, Patio & Barbecue Association wants to be sure all fans are game-ready when it comes to tailgating and cooking out at the big event. With so much to remember for a tailgate, HPBA has all of the tips and tidbits to help the rookie-to-veteran tailgater. Below is your do-it-yourself (DIY) guide to Tailgate 2009.
Tailgate Tidbit
Savory smells from the grill are perhaps the biggest draw for tailgaters. With hundreds of hungry fans, grilling is no doubt the way to feed family and friends.
In fact, more than one-fourth (28 percent) of Americans say they would invite themselves to a complete stranger's tailgate simply because they are serving great grilled food!
- Tailgate 101 - Rookie, Intermediate and Veteran Set-up must haves
- The Official Tailgate Playbook and Grill-Great Tips -Tips and tidbits for game day
- Grilling Clean-Up - Clean-Up as easy as 1,2,3
- Delicious Grilling Recipes - Tailgate approved recipes
- Tailgate Press Release
- Tailgate Audio News Release
Ignite your tailgate this season with these tips from HPBA:
- Rally the Team: Don't assume people who don't follow the sport don't want to tailgate! An HPBA survey revealed that the real appeal of tailgating for 49 percent of Americans is the feeling of a neighborhood party - so be sure to invite all your friends and not just the sports fans!
- Get in the Zone: Know the tailgating rules for the stadium you're heading to before gameday. Are grills, smokers and fryers allowed? How early are you able to park your car in the lot? What time do the gates open? And be sure to test out your grilling 'equipment' before leaving home.
- Run the Plays: Score big with your friends by bringing a variety of food to throw on the grill, smoker or fryer, and drinks and water, so that there's something for everyone, including kids, vegetarians and those who may just want a snack. In addition to the burgers and dogs, think about grilled pizza or fruit. And the more food the merrier, 28 percent of Americans report they would crash a complete stranger's tailgate party solely to eat great grilled food!
- Equipment Check: You can't play the game without the ball and you can't grill without charcoal or propane. Remember the necessities to have your grill, smoker or fryer work properly. You'll also want to bring your favorite grilling accessories like tongs and plenty of paper goods for serving.
- Pre-Game Prep: Prep and marinate meat ahead of time and keep on ice during transportation to ensure freshness. Arrive early to start up the grill so that it's fired-up by the time other tailgaters arrive.
- Touch Down: You've got the grill and the food down pat, but don't forget about tailgating entertainment, like a battery-operated stereo for parking lot music, generator to power a TV for pre-game coverage, or even a football, frisbee or cornhole set to play before the game starts.
- Point After Touch Down: Before heading into the stadium, make sure the grill is completely extinguished, coals are cooled and disposed and you've cleaned up your tailgating area. Bring extra trash bags along so you won't have to search for a garbage can.


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- G Living | Dark Twisted Space Monkies Go Green - http://gliving.com -
50 Kilowatt Clean Energy Solar Tower Power Plant
Posted By G Living Staff Monkies On March 28, 2010 @ 6:02 am In Green Report / Media | 2 Comments
The Solar Tower plant that was once constructed and successfully operated in Manzaneres, Spain, is now the prototype for Australian company Enviromission Limited's Solar Tower plant. The 50 kilowatt tower in Spain, originally designed by Jorg Schlaich of Schlaich Bergermann Partners, ran from 1982 to 1989. Now Enviromission hopes to have their 200 megawatt scaled-up version running in Australia by 2008. So far, the location is thought to be Buronga in the Wentworth Shire of New South Wales.
Once built, it will be one of the world's tallest structures. At 1,000 meters, its height alone makes the concept seem a bit surreal. But in reality, the plant has been proven to work and is based on some very simple and tangible principles: the greenhouse, the turbine and the chimney. The higher and wider the chimney, the greater the efficiency.
Able to run 24 hours a day, the hot air beneath the collector runs up through the center of the tower, up into the chimney and through the turbines that generate the electricity. The energy then feeds into a grid station that will produce enough energy to supply 200,000 homes. The selling price will be based on the average peak pool electricity price paid to generators plus an additional renewable energy credit incentive paid by retailers.
Since electricity generation is the largest source of Australia's carbon dioxide emissions, Enviromission's Solar Tower works perfectly with the community's desire to increasingly derive its energy from renewable, non-emission causing sources. If the Solar Tower is given a chance to do its job, it's said that 830,000 tons of greenhouses gases could be out of the air yearly.
Since the plant operated successfully on a smaller scale in Spain, the Australian version could be a great influence on other countries.
Article printed from G Living | Dark Twisted Space Monkies Go Green: http://gliving.com
URL to article: http://gliving.com/50-kilowatt-clean-energy-solar-tower-power-plant/
Click here to print.
Copyright © 2010 G Living | Modern Green Lifestyle Blog (Darker Side Of Green). All rights reserved.


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Every time I leave Japan it feels like leaving half of my life behind, the language, food, spirit, and family.
I'm right now drinking a sencha that was pan fired just last Thursday - this is probably the freshest sencha I've ever had.
I brought back another sencha, a Nara green, one of the last gyokuros available, hojicha and a matcha that was about $30 direct from the company that produces it.
I got a new chasan (for $3 new!), some new tins, a very cool glass and stainless steel smallish teapot that matches the Adagio teaware perfectly, and a hand-hammered copper tea container. The last was a gift from Yuki's mother - boy, does she have my number.
I sat in on a hand rolling sencha session, observed matcha production, and talked to a few Uji tea masters and the owner of one of the oldest tea shops in Nara.
That's the short of it - I've got to get some sleep - oh, and there isn't white tea in Japan. None that I could find. When I asked a tea master about it he said "Like in China? No, I don't drink it. It doesn't have much flavor."


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U Got It Flaunt It
U Got It Flaunt It Is a really hot site that believes if you are hot, busty, sexy, cute, whatever than you should flaunt it. So that's exactly what they give girls an opportunity to do. See beautiful amateur girls getting naked on the beach and showing off their great racks, asses, pussies, whatever! - Samantha has huge natural boobs and isn't afraid to flaunt them.
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Low-dose aspirin is associated with an increased risk of haemorrhage; but not in people with diabetes who have a high baseline rate of bleeding
- Department of Medicine, University of Calgary, Calgary, Alberta, Canada
- Correspondence to: Sonia Butalia
Division of Endocrinology and Metabolism, University of Calgary, 1820 Richmond Road SW, Richmond Road Diagnostic and Treatment Center, Calgary, Alberta T2T 5C7, Canada; sbutalia{at}ucalgary.ca
Commentary on: De Berardis G, Lucisano G, D'Ettorre A, et al. Association of aspirin use with major bleeding in patients with and without diabetes. JAMA 2012;307:2286–94.
Implications for practice and research
Low-dose aspirin (≤300 mg/day) increases the risk of major bleeding.
Individuals with diabetes have a higher risk of bleeding independent of aspirin exposure.
Future work should include comparative effectiveness studies to help inform treatment strategies based on individual risks, benefits, patient preferences and values.
Aspirin has a proven role in the secondary prevention of cardiovascular disease.1 Further interest has emerged on extending its use for primary prevention. However, the desired benefits of aspirin need to be carefully balanced against the potential harms.1 Although the cardioprotective benefit of aspirin has been well defined, the general risk of haemorrhage remains uncertain as existing data are mostly limited to …


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Prune away brown, fill in with color
By MARY COLLISTER
Published March 24, 2007
With the last of the cold weather behind us, it's time to continue our spring pruning. This will get rid of what the cold killed. I have so much of it that I'll need to go to the landfill to avoid having it pile up on my lawn for three or four weeks.
With all that space freed up, now is a good time to add plants. For instant color, consider these annuals: alyssum, celosia, cleome, coleus, cosmos, dahlia plants, dusty miller, geranium, impatiens, lobelia, marigold, petunia, salvia, sweet William, vinca, wax begonia or zinnia. Stroll through your neighborhood garden center and you will see almost a limitless selection.
For more permanent additions, try some perennials such as African iris, blue salvia, daylily, gerbera daisy, pentas, Shasta daisy or verbena. Once again, a perfect time to add them. If you feel daring you might order some from a plant catalog.
Don't forget to add some edible landscaping also. This is a good time to plant beans, beets, cantaloupes, carrots, corn, cucumbers, green onions, eggplant, lettuce, peas, peppers, pumpkins, radishes, squash, tomatoes and watermelons. Even just a couple of vegetable plants will give you more variety in your yard and in your kitchen.
To add even more variety to your garden and a little spice to your cooking, plant some anise, basil, chervil, coriander, cumin, horehound, lemon balm, marjoram, sage, savory and thyme. You don't need a vegetable garden to grow the vegetables or herbs listed. Tuck the plants in among your ornamental landscape plants.
The passage of time along with last summer's and this winter's weather were fairly hard on my herbs so I will be making some new additions of my old favorites. Basil, lemon balm, sage, oregano and rosemary are probably my favorites. I have a great rosemary in the front yard blooming now. If you have no ground space, herbs make wonderful container plants by themselves or planted with annuals.
To get an early start on your summer color, try some bulbs, tubers or corms. Amazon lily, Aztec lily, caladium, canna, clivia, dahlia tubers, gladiolus, gloriosa lily or zephyr lily will give you wonderful color and beautiful blooms.
Some outstanding flowering shrubs for our Florida gardens include azalea, bottlebrush, confederate jasmine, yesterday-today-and-tomorrow and Indian hawthorne. These plants, if properly cared for and planted in the right location, will be an asset in your garden for many years.
If pruning and adding new additions to your garden doesn't keep you busy, here are a few more chores for you: fertilize landscape plants and lawn, spray scab-susceptible citrus trees, prune landscape plants that require shaping and size reduction, pinch out growing tips and old blooms of annuals to increase branching and flowering, watch for pests both on your garden plants and grass, use your oak leaves as mulch or in the compost pile, and for the adventuresome, try your hand at air-layering shrubs and trees. This is a perfect time to propagate some of your favorite shrubs.
It's obvious the slow season in our gardens has passed and now is the time to get back outside. Try to do any heavy work that needs doing before it gets too hot. Getting the garden in shape now will certainly pay off this summer.
While I was sitting on my lanai this weekend, I thought of yet another way to cut down on the turf in the back yard. I have two beds on the west side of the yard, and at their closet point they are only about 6 feet apart. That area is covered in St. Augustine grass. I think that would be another good area for a table and chairs, as it is shaded by a large maple on the north and many tall shrubs on the south side. I envision this bordered in the front with curbing and then filled with mulch. Hmm, I'll give this a little more thought but I see it probably happening sometime this summer.
If you are planning major changes for your yard, now is the time to do some research, gather information or just enjoy what other gardeners have accomplished. Attend a few garden club meetings, garden tours and workshops, then take that newfound knowledge home and put it to work. At the very least take long walks and see what other gardeners are having success with in your neighborhood.


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The Office of Public Relations leads West Kentucky Community and Technical College's public relations, media, and marketing efforts. The public relations unit also provides publications, news releases, advertisements, and other tools to assist in college public relations and student recruitment efforts. The office also fully participates in college and system wide strategic planning initiatives designed to achieve the college's vision and mission.
Tammy Thompson
Public Relations Coordinator
Blair Travis
Public Relations Specialist
The Office of Public Relations provides a summary of services it provides to faculty and staff through its annual Public Relations Guide. It can be viewed here or download (PDF)
We always want to hear from our community, whether it is something we are doing well or something we can improve on. Please do not hesitate to give us feedback or suggestions about anything related to WKCTC. Please drop us a note at: firstname.lastname@example.com with the word "FEEDBACK" in the subject line.


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Shun 300/1,000-Grit Combination Whetstone
- Summary
When you're faced with an exceptionally dull blade, count on this dual-sided whetstone to help restore the original sharp edge. Start by using the abrasive 300-grit side to quickly remove material from the blade edge, then smooth and sharpen the edge with the fine 1000-grit side.
- Designed for use with Shun knives—and especially useful for sharpening very dull blades.
- The coarse 300-grit side shaves away surface material.
- The 1000-grit side is perfect for finishing the blade with a smooth, razor-sharp edge.
- Includes a rubber tray to ensure stability when sharpening.
- Designed by Shun, a Japanese company that has produced fine cutlery for more than 90 years.
- Dimensions & More Info
- 7" x 2 1/2".
- Made in Japan.
- Use & Care
- Use with straight-edged knives only; not for use with serrated blades.
- Because the coarse 300-grit side tends to remove a lot of surface material, it's best suited to expert users.
- Thoroughly soak the whetstone before sharpening.
- A paste will accumulate on the whetstone during sharpening. Leave it in place while sharpening.
- Clean whetstone under running water and allow to air dry.
- Shipping
Shipping Information
UPS can deliver most in-stock items within 4-5 business days.
Shipping Rates
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
Next Day Delivery
For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
Return Policy
At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams-Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Return Policy.
- Gift with Purchase
Receive a $50 Willliams-Sonoma Gift Card with your purchase of Shun cutlery. See details
Registrant: Receive a free gift when friends and family purchase a qualifying amount of Shun products from your registry. See details


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Sen. Baldwin gives reaction to gay marriage court case
Baldwin is country's first openly gay senator
MADISON, Wis. - U.S. Sen. Tammy Baldwin, D-Wis., the country's first openly gay senator, watched as the Supreme Court debated the future of the Defense of Marriage Act.
The 1996 law bars federal recognition and benefits for legally married same-sex couples.
Plaintiff Edith Windsor sued after getting a $363,000 estate tax bill, when her partner of 44 years died.
If Windsor had been married to a man, her estate tax bill would have been zero.
The Obama administration declined to defend DOMA in court, siding instead with the plaintiff in the case.
So House Republicans hired an attorney to defend the law.
Baldwin said she's hopeful the law will change.
"The march to full equality has been a long one in the United States for various groups of people, and this is another chapter," Baldwin said.
Baldwin said that she's heard from many Wisconsinites whose views on marriage equality have changed as they learn more about friends and family who they say are just like them.
Latest Political Headlines
- Walker sends letter in support of DeVos for education head
- Baldwin, Kind both attending inauguration while Pocan skips
- Former Walker co-chair holding fundraiser for Humphries
- Republican senator circulates marijuana extract bill
- State Senate passes bill to help cheese plant
- Ryan on Trump differences: 'We have already agreed on our agenda'


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Sponsored by the Diversity & Inclusion Leadership Council
03 May, 2012 | (01 hr)
Sign In to access this Webcast
Our featured Council member speakers will address topics such as:
- How ERGs improve manager quality by fostering intercultural competence
- How ERGs can be leveraged to co-create business innovations with customers
- An example of a process developed by ERGs that led to financial impact on the business
- How senior leaders are involved with ERGs
- Challenges and constraints that ERGs face in implementing changes
Audience: Diversity & Inclusion CDOs & Directors, Talent Management, HR, ERG members and sponsors
Kevin Carter
Kevin A. Carter is the Director, Diversity and Inclusion (D&I) for the Campbell Soup Co. (@campbellsoupco).His current activities include collaborating with the VP, Chief Diversity Officer to develop the company's D&I strategy; managing...Full Bio
Belinda Grant-Anderson
Belinda Grant-Anderson is Vice President - Workforce Development & Diversity, AT&T. In this role she has responsibility for developing and implementing the company's diversity & inclusion strategy, including partnering with the busines...Full Bio
Alice Avellanet
Alice Avellanet is Manager, Diversity and Inclusion at the McGraw-Hill Companies. Her chief responsibility is leading the organization's
Keami Lewis
Keami Lewis currently leads the Learning & Development and Outreach functions for Microsoft's Global Diversity & Inclusion team. In this role Keami partners with key stakeholders to deliver learning strategies that build core competency and diversity & inclusion skills throughou...Full Bio
Eliska Meyers
Eliska Meyers is the Program Director for The Conference Board Learning Development & Organizational Performance Council, Leadership Development Council, and the Mid-Market Human Resource Executive Council. Eliska is also an organization development consultant/facilitator, and partners with l...Full Bio


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- WonderUnder or HeatNBond – enough to trace 5 hearts
- Scraps of fabric for the hearts
- Background fabric in the size you desire
- Needle and DMC floss for the 'string'
- Batting to stuff the pillow
- Backing fabric in the same size as your background fabric for the back of your pillow
Start with the center heart when you are ready to adhere the hearts to the backing fabric. Remove the paper backing of the WonderUnder and iron the first heart into place. Repeat with the hearts on the left and right of center, and then finish with the final two hearts.
After hearts are stitched down, it's time to stitch the 'string' the hearts are 'hanging from.' I used 2 strands of some dark gray DMC floss and backstitched along the line I'd drawn on the fabric.
When you get to the edge of the heart come up inside the heart about 3/4″ from the edge, make a 1/2″ stitch" and resume stitching on the other side of the heart, so it looks like the hearts are threaded onto a string, hanging like a banner.


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Hi Bellas,
I know you all have been patiently waiting for this, but I have a winner for the amazing Sedona Lace 120 Palette Second Edition! Please remember that I only count comments left on my blog, not via email, message, or my YouTube wall.
The winner is...
click here to see who won!
Congrats to cb666684!
Please email me at email@example.com by Tuesday at midnight eastern standard time to claim your prize or it will go to someone else.
Thanks for participating! Remember you can always use coupon code renren for $4.00 off your order at www.sedonalace.com
If you didn't win, don't worry I have a lot more giveaways coming up. Stay tuned!
Atlanta Makeup artist
Friday, July 16, 2010
Winner! Sedona Lace 120 Palette Second Edition
Posted by MakeupByRenRen at 6:58 PM
Labels: 88 palette
5 comments:
- LaDonna said...
- July 16, 2010 at 7:03 PM
- Tika said...
Congratulations! :)
- July 16, 2010 at 7:34 PM
- 1xellus1 said...
YAY! Congrats cb666684! She does some amazing work. I'm looking 4wd to seeing what looks she creates usint this palette. :O)
- July 16, 2010 at 9:43 PM
- sprkledl8r said...
- July 16, 2010 at 10:42 PM
- cb666684 said...
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- July 18, 2010 at 1:31 AM
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The deadline for director nominations and special resolutions to amend our articles of association is September 27, 2014 at midnight. Anything not submitted to directors@ by then will not be accepted.
Orientation and Safety Training, Presented by Byron
This course is open to probationary (un-vetted) members as well as "junior" members (under 18) accompanied by an adult.
To sign up, please use this URL: http://www.signupgenius.com/go/20f0c4faaa82ca6fd0-member
You are not required to make an account with Sign Up Genius to sign up, however, many other non-profits locally have moved to this tool, so you may already have one. If you do not have an SUG account, please either leave an email or phone number in your sign up (email preferred).
Note: This course is also being presented by Mike M on October 7.
Pre-registration is not required for this event. Simply join us upstairs at the space.
This is the orientation and basic safety session required to get started on your own projects.


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Like a moth to an awful programming flame, I can't shut it off. It's generally on Waaaay after the game is over and I'm still at the bar, and for all that is good and holy I can't help but lose my mind laughing the entire time.
You know what's better than bad local wrasslin?
Really not much. Comedy ensues.
Now, I know they are performing and all but the laughable camera work is what sells it.


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One 9" flatbread dough (homemade or bought)
½ cup raw spinach, rough chopped
6-oz. jar marinated artichokes, drained and cut in half lengthwise
¼ cup roasted red pepper, diced
1 medium red onion, cut into ¼-inch thick rings
1 tsp. extra virgin olive oil
2 tbsps. balsamic vinegar
½ cup shredded cheese, Italian blend
¼ cup crumbled feta or goat cheese
Extra virgin olive oil for brushing
· Prepare pizza dough (follow pre-packaged instructions for baking). Set aside.
· Pre-heat oven to 550°.
· Preheat sauté pan with olive oil on medium heat and cook onions for 8 minutes, stirring frequently and separating rings. Add balsamic vinegar and stir and cook for 2 minutes. Remove pan from heat and allow to cool.
· Place rolled-out dough on paddle and brush lightly with olive oil. Top dough with shredded cheese, distribute evenly. Sprinkle chopped spinach over cheese. Place cut artichokes over spinach. Sprinkle with diced red pepper. Lay out onion rings around flatbread. Top with crumbled cheese. Bake 6 to 8 minutes until crispy golden brown.
NOTE: If using pre-cooked dough, bake 3 to 4 minutes.
· Remove from oven, cut and serve hot.
Serves: 2-4
3 quarts water
1 Tbsp. Kosher salt
2 artichokes (med-large)
¼ cup yellow onion, peeled, ¼-inch diced
2 tsps. fresh garlic, minced
1 tsp. extra virgin olive oil
1/8 cup sun-dried tomato, chopped fine
6 oz. jar marinated artichokes, drained and chopped (save 1/8 cup of juice)
2 Tbsps. fresh parsley, chopped
2 Tbsps. Italian breadcrumbs
2 Tbsps. basil pesto
1½ tsps. creamy Caesar dressing
½ tsp. coarse ground mustard
½ tsp. Old Bay seasoning
1/3 cup shredded Italian cheese blend
Extra virgin olive oil for brushing
Drizzle of balsamic glaze
· Preheat oven to 350°F.
· In large pot, bring water and Kosher salt to boil.
· Trim ½" off top of artichokes; trim ¼" off stem and trim spikes off the leaves. Add trimmed artichokes in the boiling water and cover for approximately 20-25 minutes until done. Remove from heat and place artichokes in refrigerator to cool.
· In sauté pan, heat olive oil on medium-high heat for 1 minute. Sauté onion and garlic for 2 minutes. Add sun-dried tomatoes and marinated artichoke. Stir to combine and remove from heat. Add all other ingredients and mix well. Place mixture on sheet tray and allow to cool.
· Remove artichokes from refrigerator and split in half. Scrape out choke and inner leaves with a tablespoon. Place artichokes cut side up on sheet tray and brush with olive oil. Fill each piece with ¼ of the artichoke stuffing mixture. Top each piece with 1 tablespoon shredded cheese and bake in 350°F oven for 20-30 minutes until heated through. Drizzle balsamic glaze over the artichokes.
· Serve as a side dish.
Bite Size Appetizer Option:
· Follow procedure above but do not trim spikes off of artichokes before cooking. Once artichokes are cooked, remove larger leaves and fill each one with some stuffing mix. Top with cheese and lay out on a sheet tray for heating in 350°F oven. Plate on serving platter and drizzle with balsamic glaze.
NOTE: leftover artichoke heart may be used for salads or garnish.
Serves: 4
Recipes courtesy of Seasons 52 and Director of Culinary Chef Clifford Pleau


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(Ivanhoe Newswire) – It makes sense: if you don't eat, you'll lose weight. But recent research has given rise to the idea of mini fasts as a way to control blood sugar, weight, and even help you live longer.
One study from England found women who followed a five-two diet, where they ate normally for five days a week, and ate 500 calories of lean protein the two other days, lost significantly more weight than women who tried to eat fewer calories all week.
These mini fasts can help lower your insulin levels, which can lead to lower levels of fat storage, but without affecting muscle mass.
Part of the success of these mini fasts is that people find them easier to follow. And apart from the physical effects, many who have been on the diets report feeling more energized and focused.
Copyright 2017 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


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by DRW
One of dancehall reggae most controversial artiste Vybz Kartel is at it again.
Comments for Vybz Kartel banned songs from playing at Street Vybz Thursdays
Click here to add your own comments
Join in and write your own page! It's easy to do. How? Simply click here to return to Music news...
Jan 16, 17 11:12 PM
After receiving the nod of approval last week for 'Song of the Year' from ONSTAGE TV during their 2016 entertainment recap, Reggae firebrand Nesbeth has
Jan 16, 17 10:56 PM
World Blast Premier Bencil ft. Mumma TT - Deserve It (OFFICIAL MUSIC VIDEO)(Money Boss Riddim) Prod. by MBR Records Artiste Name : Bencil ft. Mumma TT
Jan 16, 17 10:44 PM
On the heels of the Winter Solstice, we at the Mateel Community Center are already starting to look forward to longer days, warmer summer temperatures,
Jan 16, 17 10:18 PM
Konsequence Muzik teamed up with I Octane for 'Jah A Run Bout Yah'. Konsequence is an upcoming producer, who entered the music business with one initial
Jan 16, 17 10:16 PM
World Blast Premier Sabb - Living A Lie Prod. by Lapa Leng Records Artiste Name : Sabb Song Title : Living A Lie Producer : Lapa Leng Records DOWNLOAD
Jan 16, 17 09:22 PM
World Blast Premier Lavish - Four Play Prod. by Ubique Muzyq Artiste Name : Lavish Song Title : Four Play Producer : Ubique Muzyq DOWNLOAD LINK http://www.mediafire.com/file/1nqpug7eopyj6j7/Lavish_-_F…
Jan 16, 17 03:39 PM
David ' Camouflage' Kirton from the Caribbean island of Barbados leads an unapologetically enthusiastic, talented young band of musicians who deliver an upbeat, Modern Reggae
Jan 16, 17 03:09 PM
World Blast Exclusive Different Eyes Riddim Prod. by PMGJA with artistes like : 1.Big Roundz - Give Me A Pound 2.Bryka - Press On 3.Bugle - Every Youth
Jan 16, 17 12:27 PM
Powerhouse Reggae singer Ras Slick has jump started 2017 with a riveting new song that's destined to be a Roots Reggae mainstay for years to come. Released
Jan 15, 17 11:56 PM
Dancehall artiste Alkaline continue to throw lyrical shots at Popcaan in his latest single 'Death To Microwave'. Death To Microwave is the follow-up to
Top Dancehall/Reggae Artiste and Performer for 2016?
Ishawna One Of The Hottest and Sexiest Female Artiste.
SPONSORS Sites
Dancehall Reggae Lyrics


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One of a kind intensive camp setting. Designed to prepare you for any physical or mental challenge in front of you.Sign Up!
Competition Camps
Kill 2 birds with one stone! Our competition camps combine high level technique and great competition setting.Let's Scrap!
Satellite Camps
Pick a date and a place and we'll come to your club, middle school or high school. We'll come to any location!Book Us NOW
Technique Videos
Chattanooga Camp technique videos are a small glimpse into the solid fundamental skills all our campers receive.Watch now>
Camp Showcase - iCamp
The Chattanooga Wrestling iCamp (Intensive Camp) is designed to help the athlete who is interested from moving to a new level of success by being pushed to new levels mentally and physically. The camp will include every dimension of training and every workout will be run like a collegiate workout. The expectation of the athletes in this camp will be extremely high so athletes are expected to report to camp in shape and ready to work at a very high intensity level. There will only be 50 spots available (per date) for this camp so if this camp is what you are looking for then you need to register ASAP!
Our Clinicians
Heath Eslinger
The heart and soul behind UTC wrestling. He brings passion and an unreal work ethic.
Jeff Bedard
Coach Bedard brings over 20 years of elite level coaching and competitive experience.
Niko Brown
Coach Brown enters his 3rd season as a UTC coach.


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LINGUIST List 20.4439
Mon Dec 21 2009
Calls: Computational Ling, Lexicography, Semantics/Malta
Editor for this issue: Kate Wu <kate
LINGUIST is pleased to announce the launch of an exciting new feature: Easy Abstracts! Easy Abs is a free abstract submission and review facility designed to help conference organizers and reviewers accept and process abstracts online. Just go to: http://www.linguistlist.org/confcustom, and begin your conference customization process today! With Easy Abstracts, submission and review will be as easy as 1-2-3!
1. Verginica Barbu Mititelu,
Workshop on Semantic Relations. Theory and Application
Message 1: Workshop on Semantic Relations. Theory and Application
Verginica Barbu Mititelu <vergi
Workshop on Semantic Relations. Theory and Application
E-mail this message to a friend
Full Title: Workshop on Semantic Relations. Theory and Application
Short Title: SemRel2010
Date: 18-May-2010 - 18-May-2010
Location: Valletta, Malta
Contact Person: Verginica Barbu Mititelu
Meeting Email: vergi
Web Site:
Linguistic Field(s): Computational Linguistics; Lexicography; Semantics;
Text/Corpus Linguistics
Call Deadline: 19-Feb-2010
Meeting Description:
Semantic relations have been for a long time subject of interest for linguists,
philosophers, researchers in artificial intelligence and cognitive science.
Theoretical linguists have collected, defined, and characterized semantic
relations (synonymy, antonymy, hyponymy), which proved to be extremely useful
for language engineers, helping them to design language resources in an
economical way.
Semantic relations are fundamental for processing language, be it for analyzing
or generating text, Information Extraction, Question Answering, knowledge
acquisition, etc. As widely shown in the literature, semantic relations allow
improving considerably the performance of NLP applications. Next to the
practical value, we would like to clarify at this workshop theoretical aspects
of semantic relations and their potential heuristic value for other tasks than NLP.
Call for Papers
Topics of the workshop will include but are not limited to:
- Knowledge representation and semantic relations
- Extraction of semantic relations from various sources (lexical ontologies,
corpora, Wikipedia, WWW)
- Exploitation of semantic relations in NLP applications
- Distributional methods for identifying semantic relations
- Lexico-syntactic patterns and semantic relations
- Machine Learning approaches for identifying semantic relations
- Semantic relations in language generation
- Semantic relations and terminology
- Semantic relations and access of information
Invited Speaker
Michael Zock, LIF, CNRS, Marseille, France
Submission Information
Papers will be submitted to the workshop via the START LREC Conference Manager,
Authors should submit a PDF file of no more than 10 pages, following the LREC
conference formatting details. Papers will be blind reviewed by three members of
the Program Committee, that is why the author(s)'s names and affiliation(s)
should not appear in the paper.
Accepted papers will be published in the workshop Proceedings.
When submitting a paper from the START page, authors will be asked to provide
essential information about resources (in a broad sense, i.e. also technologies,
standards, evaluation kits, etc.) that have been used for the work described in
the paper or are a new result of your research.
For further information on this new iniative, please refer to
Important Dates:
Paper submission: 19 February 2010
Notification of acceptance: 12 March 2010
Camera-ready papers: 19 March 2010
Workshop: 18 May 2010
Program Committee
Dan Cristea, University "Al. I. Cuza" of Iassy (Romania)
Brigitte Endres-Niggemeyer, University of Applied Sciences and Arts (Germany)
Amac Herdagdelen, Center for Mind/Brain Sciences (Italy)
Diana Inkpen, University of Ottawa (Canada)
Radu Ion, Romanian Academy Research Institute for Artificial Intelligence (Romania)
Gerhard Kremer, Center for Mind/Brain Sciences (Italy)
Claudia Kunze, Qualisys GmbH (Germany)
Gianluca Lebani, Center for Mind/Brain Sciences (Italy)
Lothar Lemnitzer, Berlin-Brandenburgische Akademie der Wissenschaften (Germany)
Alessandro Lenci, Universita di Pisa (Italy)
M. Lynne Murphy, University of Sussex (UK)
Reinhard Rapp, Universitat Rovira e Virgili (Spain)
Didier Schwab, Laboratoire d'Informatique de Grenoble (France)
Dan Tufiş, Romanian Academy Research Institute for Artificial Intelligence (Romania)
Verginica Barbu Mititelu (Romanian Academy Research Institute for Artificial
Intelligence, Bucharest, Romania)
Viktor Pekar (Dictionaries Dept, Academic Division, Oxford University Press,
Oxford, UK)
Eduard Barbu (Center for Mind/Brain Sciences, Rovereto, Italy)
Contact Person
Please email vergi
racai.ro if you have any questions regarding this
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text:
Today is the last day to hit up Sutter Buttes Brewing in Yuba City until October - the restaurant-brewery is expanding.
A new owner is in town. Joe Federico, who also owns the Happy Viking sports bar in Yuba City, is most notably adding a wood-fired pizza oven to change up the restaurant menu. After knocking down a couple of walls, the restaurant should squeeze in 25 to 30 more seats, according to brewmaster Mark Martin.
And in the brewery, Martin will add 20 barrel fermenters to expand production from 500 to 2,000 barrels per year. Expect some experimenting and more lagers, Martin said.
The restaurant aims to reopen Oct. 1. Hours may change with talks of adding Southern-style brunch on Sundays.
Sutter Buttes Brewing: 421 Center St, Yuba City, (530) 790-7999


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Dedicated to solving social problems, Social Innovation is a burgeoning field in American higher education. More than 100 schools offer undergraduate and/or graduate learning experiences, double the number a decade ago. Growth trends project another doubling over the next five years.
The schools leading Social Innovation education are part of the Changemaker Campus consortium founded by Ashoka: Innovators for the Public. Marquette was selected in 2010 among the first 10 Changemaker Campus partner-schools, along with Duke University and Arizona State University. As of February, 2013 the consortium represents 22 schools (on pace to meet Ashoka's goal of 30 by 2015), including Boston College, Brown University, Brigham Young University, Cornell University, George Mason University, Johns Hopkins University, Middlebury College, New York University, Tulane University, the University of Maryland and others.
While Marquette University is recognized for projects that contribute to Social Innovation education in general – such as FixesU, the Gates Foundation-funded partnership between Marquette and the New York Times, or the Midwest Social Innovation Design Challenge, the Brady Corporation-Marquette regional partnership that mirrors the Dell Corporation-University of Texas at Austin national platform, or campus residencies that showcase internationally recognized social entrepreneurs and thought leaders – the next steps will focus on curricular and co-curricular aspects, such as a best-in-class minor that incorporates interdisciplinary and applied scholarship, global experiences, etc. In the words of the 2011 faculty workgroup that first considered these aspects, it's time for Marquette to "go big."
Interest in Social Innovation at Marquette
Based on faculty and student surveys, scholarship and learning at Marquette are parallel to the goals of Social Innovation education.
Presently, more than 60 faculty are regular attendees at Social Innovation research and practitioner meetings, reflecting a growth trend since the introduction of Social Innovation at Marquette in 2009.
Marquette's first social entrepreneur in residence, Jane Leu, founder, Upwardly Global, visited campus for a two-week residency that included multiple campus and community forums. The Upwardly Global model that addresses market failure among recent, well-educated, job-seeking immigrants – specifically, the inability to penetrate the job market due to lack of network and unfounded fears of HR directors – proved especially compelling as an example of good social innovation. (Residencies at Marquette have now become annual fall highlights.) Upwardly Global has since placed more than 3,000 immigrants into commensurate, high-paying jobs, resulting in a projected 40:1 return on every dollar invested.
A formal Social Innovation Initiative (SII) was announced, operating on the premise that supply will meet demand among the faculty and students seeking involvement. The Helen Bader Foundation and the Lynde & Harry Bradley Foundation provided joint support for the initial program offerings. Since then, more than $500,000 in gifts and grants have followed in support of Social Innovation Initiative projects from varying sources, including: the American Association of Colleges and Universities, Helen Bader Foundation, Lynde & Harry Bradley Foundation, Brady Corporation, Bill & Melinda Gates Foundation, Greater Milwaukee Committee, J.J. Keller Foundation, ManpowerGroup, U.S. Venture Fund and Zilber Family Foundation.
Marquette was selected among the first 10 university members nationally as a Changemaker Campus (with Duke University and Arizona State University), a consortium founded by Ashoka: Innovators for the Public that has since grown to 22 schools, including Boston College, Brown University, Brigham Young University, Cornell University, George Mason University, Johns Hopkins University, Middlebury College, New York University, Tulane University, the University of Maryland and others.
Additionally, the Executive Social Innovation Leadership Experience was launched in partnership with the J.J. Keller Foundation and the U. S. Venture Fund, serving nearly 30 executives at Fox Valley non-profit organizations. The program was expanded in 2012 at the request of the funding partners. The NPOs selected for participation represent more than 40,000 lives directly impacted, $40 million in annual operating budgets, and 4,000 employees and volunteers.
The first formal Social Innovation coursework (undergraduate) was launched at Marquette and the second social entrepreneur in residence, Raj Vinnakota, visited campus for a one-week residency. Raj's model of social innovation in the space of urban education – the SEED Schools – appeared twice on 60 Minutes, and his community forum at the law school was standing room only.
The second formal Social Innovation coursework (graduate) was launched and a Social Innovation Design contest hosted by ManpowerGroup attracted regional schools, including MBA students from the University of Chicago and Northwestern University, vying for the best hybrid business model to solve a social problem using financial sustainability, replication, scale and clear metrics as the criteria. A Marquette undergraduate team earned top prize.
Marquette founded the Midwest Consortium for Social Innovation, which now attracts more than 30 area schools as well as philanthropists, civic leaders and practitioners. Marquette is now regarded as a resource hub for regional Social Innovation education and activities. On campus, the student organization dedicated to Social Innovation, Changemakers, topped 200 new members after launching earlier in the year, and more than 60 faculty participate in their own organization, as well – approximately one-half serving as Faculty Champions for Social Innovation.
Also, Bill Drayton, founder, Ashoka: Innovators for the Public, joined author David McCullough in receiving the honorary doctorate from Marquette at its Commencement Ceremony. A campus luncheon the day before Commencement attracted more than 100 faculty eager to hear Drayton's thoughts on the growth of Social Innovation education.
The third social entrepreneur in residence, Greg Van Kirk of Community Enterprise Solutions, visited campus to describe how his micro-consignment work in Central America is lifting residents out of poverty and building markets where none existed. A few months after his residency, Greg received the Schwab Foundation Award for the most successful social entrepreneurship model in all of Central America.
Based on a successful proposal in 2011, the Lynde & Harry Bradley Foundation engaged Dr. Bill Henk, Dean, College of Education, and Dr. Jeff Snell, as co-principal investigators to conduct the first university-based feasibility study of the Cristo Rey Network's social innovation model for urban education – specifically, if a CRN school in Milwaukee is feasible. Joined formally by Andrew Stith, the study director hired in the summer of 2012, and led by study co-chairs and Marquette Trustees, Jim Flaherty, SJ, and Anne Zizzo, findings are expected in the summer of 2013; CRN now regards the Marquette model as the template for future schools. The CRN social-entrepreneurship model has been featured on several platforms, including 60 Minutes.
Brady Corporation accepted Marquette's proposal to develop the first regional platform for Social Innovation Design contests, paralleling the national platform founded by Dell Corporation and the University of Texas – Austin. Significantly, the first regional SI design contest – in partnership with the Greater Milwaukee Committee and key corporate partners – will be featured during Milwaukee's Innovation Week, June 6, 2013 (please see Summer, 2013 below).
For the second year, the graduate–level course on Social Innovation was offered. Course evaluations are available; students provided an overall rating of 5.6 on a 6.0 scale.
Also, the second (and expanded) cohort for the year-long Social Innovation Leadership Experience was launched in partnership with J. J. Keller Foundation and U.S. Venture Fund.
The fourth social entrepreneur in residence, David Bornstein, best-selling author and columnist, visited campus to share his work on "solutions journalism" and his New York Times column Fixes, which details best-practice social innovation models. Using Bornstein's columns as content, the Bill & Melinda Gates Foundation funded a Marquette-New York Times partnership, FixesU, to embed Social Innovation and problem solving in the curriculum around the world. The partnership was selected in a field of 1,000 proposals from 85 countries. The PBS NewsHour has even proposed collaborating on FixesU, adding expert video content.
Additionally, the Freshman Honors Course, How the Change the World, was offered again. Course evaluations are available; it remains among the highest-rated honors courses for first-year students.
More than 200 guests and leaders from across Milwaukee's sectors gathered for a day-conference at ManpowerGroup's world HQ – Building our Social Innovation Ecosystem– making the event Milwaukee's largest forum to date on Social Innovation. Participants were welcomed by Jonas Prising, President, ManpowerGroup, and learned about SI's intersection with Milwaukee's commerce, philanthropy and higher education, as framed by nationally recognized thought-leaders from Stanford University, Duke University Tulane University and George Mason University. The gathering was made possible by the collaborative efforts of the Social Innovation Initiative, the Helen Bader Foundation, the Greater Milwaukee Committee, ManpowerGroup, and the Zilber Family Foundation. Plans are already underway for next steps with some of the same partners, focusing on each of the three areas of intersection.
The student organization, Changemakers, in collaboration with the State of Wisconsin, provided service to Walnut Way Conservation Corp, using Social Innovation Design (creating commercial kitchen space for resident use and business development) as a means of creating shared value for the stakeholders.
In May, the graduate course on Social Innovation was offered for the third time.
Finally, a more comprehensive plan for building out Social Innovation across Marquette – the Social Innovation Project – was developed, including a minor (using resources derived from the National Advisory Board for the Algernon Sullivan Foundation) as well as other curricular, co-curricular, service and community engagement aspects.
Collaborating with the Greater Milwaukee Committee, the University of Wisconsin – Milwaukee, Dell Corporation, Johnson Controls and Brady Corporation, Marquette's Social Innovation Initiative convened the first Midwest Social Innovation Start-Up Challenge on June 6th as part of Milwaukee Innovation Week. The Brady Midwest Regional Championship event awarded three finalists $25,000 on Aug. 15th.
Additionally, the SII was featured at Marquette's alumni gathering, CIRCLES, bringing together top business leaders in the Fox Valley, Robert Keller (J.J. Keller & Associates) and John Schmidt (U.S. Venture), to discuss why Social Innovation resonates with their private philanthropy and business goals. The gathering took place at Riverview Gardens, the Valley's first social enterprise, which grew out of the first cohort of the Social Innovation Leadership Experience.
At a luncheon was presented by the Marquette University Social Innovation Initiative, the Archdiocese of Milwaukee and Catholic Relief Services, Marquette's former president, Rev. Scott R. Pilarz, S.J., welcomed, Dr. Carolyn Woo, president and CEO of Catholic Relief Services and she described the impact of social entrepreneurship on humanitarian work - social entrepreneurship is changing the way Catholic Reflief Services impacts the lives of 100 million people in over 100 countries.
Filmmaker for Change, Holly Mosher visited for a showing of her movie Bonsai People. Holly is an award winning filmmaker who brings socially conscious films to the public. Bonsai People: the Story of Muhammad Yunus, follows the work of the Nobel Peace Prize winning Muhammad Yunus and the Grameen Bank.
The fifth social entrepreneur in residence, Tina Rosenberg, visited on behalf of the Marquette Law School and the Social Innovation Intitative, further building out FixesU.org.
At the urging of the participating executives, an "encore," condensed presentation of the Social Innovation Leadership Experience (SILE) was presented by Jeff Snell, Ph.D., of Marquette University and Steve Kuper of Innovative Learning Strategies. Participants explored how social innovation and leadership development intersect to equip nonprofits to move beyond managing their organizations to leading positive social change.
The third annual Social Innovation Design Contest was held for Marquette students.
A "slam dunk" for the Social Innovation Initiative: during Big East men's basketball season, Marquette will recognize our community Champions for Change at home games. Watch the Jumbo-tron for social innovation stories and courtside recognition for our valued Champions for Change.
A project in Rivas, Nicaragua is a possible multi-university project and is undergoing an extensive due diligence process. In sum, the opportunity is for Marquette to lead a university consortium to help develop a township of 20,000 residents using a sustainable, community-based approach across four main sectors: commerce, health, education and the environment. (The exact village, Tola, was visited in January, 2013.) If the due diligence process indicates there's clear alignment with the University's strategic plan, the project in Tola would unite MU's current deployment of student brigades across the colleges (a first), engage in meaningful long-term development and scholarship (sustained, non-relief work built from ground up), and fashion a compelling international story that serves to illustrate Marquette's motto, Be the Difference (in this case, shaping a country by helping to build a replicable model of sustainable, community-based solutions for parts of the developing world).
Source: AshokaU, Marina Kim, Director, 2012. AshokaU estimates that, in terms of formal academic units for Social Innovation/Social Entrepreneurship across American higher education, there are more than 50 formal centers or institutes, led by 500 dedicated faculty, serving more than 5,000 students – figures also expected to double in the next five years.
Please see www.ashokau.org for a complete list as well as member profiles.
The workgroup consisted of seven faculty members representing six colleges. The initial plan was to meet four times during the summer of 2011 to explore a minor, but after the second meeting the group consensus was that Social Innovation at Marquette merited more than a minor because it captured key aspects of the Jesuit mission and identity, interdisciplinary learning, the core curriculum, etc. A summary memo to the Office of the Provost was approved by the work group, requesting a more comprehensive build-out of Social Innovation, using the phrase "let's go big."


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Eurocopter's AStarApril 25, 2013 by Tim McAdams
In the late 1970s, Aerospatiale introduced the AS350B as a replacement for the company's Alouette II helicopter. Named Ecureuil (Squirrel) it used a Turbomeca Arriel 1B engine rated at 641 shp. For the U.S. market Aerospatiale gave it the name AStar and the model number AS350C. Both models had a maximum gross weight of 4,300 pounds, however, the C model used the Lycoming LTS 101-600A engine rated at 592 shaft horsepower (shp) for takeoff. Six months later the helicopter was upgraded to the D model with the installation of the Lycoming LTS 101-600A-2 engine, boosting its takeoff rating to 615 shp.
In 1987, Aerospatiale discontinued the D model and upgraded the B to a B1. This new version had a more powerful Arriel 1D (684 shp) engine and a higher gross weight of 4,850 pounds. The rotor system was upgraded with larger (more inertia) asymmetrical rotor blades and rotor rpm was increased slightly. This resulted in increased performance and better autorotation characteristics. The company also produced the BA model that had the larger blades, but retained the B model's Arriel 1B engine. Three years later the B1 was replaced with the B2, using a more powerful Arriel 1D1 (712 shp) engine and gross weight jumped to 4,961 pounds. The B2's cruise speed at MCP (maximum continuous power) is 133 knots. In 1992, Aerospatiale merged with MBB to form Eurocopter.
In the late 1990s Eurocopter introduced the B3, a high altitude version. It was powered by an Arriel 2B engine equipped with a single channel DECU (Digital Engine Control Unit) with a mechanical backup system. Although the gross weight remained the same, take off power increased to 747 shp. This was followed by a variant using the 2B1 engine with a dual channel FADEC (Full Authority Digital Engine Control). This version had a dual hydraulic system available as an option which when combined with high skid gear allows a gross weight increase to 5,225 pounds. The latest version, B3e, was introduced in late 2011 and is outfitted with a dual channel FADEC equipped Arriel 2D engine. Take off power rating jumped to 847 shp boosting its MCP cruise speed up to 137 knots and adding extra lifting capability.


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Eyehategod -- Santa Ana, CA -- September 4th, 2012
sup guys...
VENUE: SANTA ANA GALAXY THEATER AKA The observatory
Source: Sepultura69 aka.. Me..aka.. Long time no see folks. been awhile
New Orleans Is the New Vietnam
Story of the Eye
Jack Ass in the Will of God
White Nigger
$30 Bag
Sisterfucker (Part I)
Dixie Whiskey
Lack of Almost Everything
Masters of Legalized Confusion
Run It Into the Ground
Left to Starve
Take as Needed for Pain
Serving Time in the Middle of Nowhere
Blood Money
99 Miles of Bad Road
Medicine Noose
My Name Is God (I Hate You)
Peace Thru War (Thru Peace and War)
Hands down, one of the longest sets and easily one of the best that i have seen a band bust out. Seriously, Power of the riff 2011 was just a sneak preview compared to what these fuckers busted out tonight. I practically lost my fucking shit when they busted out the opening riff for "Blank", I'M TALKING APE SHIT STATUS, i was head banging and shaking like a fucking spooked up skitzo on pcp till the very last notes of the song was finished. Fuck they were so heavy and thick. Every single note being spewed out was just beyond heavy, super thick, loud bouncy waves of sludgy heavy thick riffs pummeling each other as mike was screaming like a fucking loon.
luckily the venue was only 10 minutes away from my pad so once i got to the show and found out that eyehategod wasn't coming on stage for another 3 hours i just headed back home to fuck around and kill time before I return to the Observatory. Aahhaha I eventually returned to the observatory around 11:10pm, thankfully the show wasn't pack at all, especially compared to the the last time i saw eyehategod. Tonights show probably had no more than maybe 60-70 people, but no biggie, plus since the show wasn't filled with people it gave me the perfect opportunity to go right up in the very front stage right smack dab next to the band members, and this time i managed to stick around with the band from start to the very end of the show, where else at the power of the riff fest i left the very front after about two songs in(definitely a lot more rowdier, intense beyond belief, and too much stuff was going on at once, plus i was getting so crushed that i seriously thought i was gonna die of no oxygen). I definitely will say this show felt a hell of a lot more "relaxing" and smooth sailing compared to the last time I saw eyehategod, ahahah which probably explains why i manage to stick around in the very front of the bands presence from start to finish at tonights gig.
Whats to say what I haven't said already about this band(Refer to the power of the riff 2011 thread/review for a better idea of what i'm talking about). Anyways, as usual; Pretty heavy show. Eyehategod are such a great live act, and a sight to behold. Very entertaining loony sludgy mother fuckers who like to drink and smoke while busting out some heavy tune age, speaking of which; the band was practically lighting cigarettes and drinking their asses off during their Near-Two hour set. Jimmy aka BOWER POWER Braught his a game with sludge filled doomy goodness and mike just sounded like a fucking nutcase all the way till the last bit of PEACE THRU WAR. Great show, and I'm really glad i ended up making it to the show and out in one peace. AGAIN, Not much really to say that hasn't already been said(once again, refer to christophers power of the riff 2011 review/setlist thread to get a better idea at what I'm talking about ahahah).
I ended up getting right in the very front of the venue, luckily the constellation room at the observatory is a really small room that doesn't have any barricades so it felt very personal, and intimate to be a lot closer to the band(which also meant there was tons of crowed surfing since everyone had easy access on getting on the stage). i was right up front right under jimmys sweaty chin, just air guitar doodling and loosing my fucking cool through out what felt like nearly FOREVER. SERIOUSLY, The band came on at 11:20 pm, set their equipment up, lit some cigarettes while tuning and getting their gear ready. by 11:35 the opening riff for "new orleans is the new vietnam" started and boom, the band started what would feel like one of the longest sets i have seen a band bust out, since...shit, since Autopsy at the echoplex back in January of this year(which is still as far as I'm concerned..The best show of 2012 for me). The highlight of the show was hearing Blank, Take as needed for Pain, and near the very very end of the show as they were coming to an end to their set I start to hear the bassist playing the first few bass notes for "My Name is God I HATE YOU" and soon enough jimmy and the rest roared right into the main riff and pummeled my body with their heavy thick induced sludgy piece of heavenly goodness.. It was just a perfect way to end the show because "My name is god I HATE YOU" is hands down in my top 10 eyehategod songs, and a very personal favorite of mine. It was even more better that they saved it as the 2nd to last song to finish what was easily a great show tonight. During the part where the song goes towards that fast crazy tempo at the two minute mark was easily the highlight of the entire show for me, Mike just sounded unreal belching out those lyrics, holy hell...
Oh yeah, ahhaha another classic segment was when the band stopped playing music to take a moment to chill so mike can chat and talk to the fans and crowed before roaring into the next track, as he was walking around the stage mike started talking about all the shirts that he sees people wearing in the crowed, talking about how he scoping them all out....and then he puts me right on the spot!! Out of all people! It was awesome and a really cool moment, ahahha! He points right at me and looks right into my face and says in the microphone "Hey this guy is wearing a Dark Angel shirt, awesome fucking shirt man, great fucking band", it just felt so great to get that spot light for a split second ahahha. DARK ANGEL REPRESENT MOTHER FUCKERS.
Anyways not much else to say. Oh yeah, christopher I know you're probably reading this bro, just wanted to say every things alright with me bro. Just been really busy with work(I work two jobs so i don't really ever have any sort of free time on the internet/computer these days). Anyways, sorry if my absence on metsetlist startled you bro(ahahha you seemed pretty worried, and i think i got a text from you like a couple of weeks ago or something). Hope to see you at a show again in the near future dude. I actually thought i saw you at tonights show, and went up to what i THOUGHT was you ahahah, but as i got closer i realized it wasn't you, and it was just some guy that had a beared identical to yours ahahha. ANYWAYS, Amazing show, incredibly long setlist, and a great way to make up for that horrific mayhem fest/slayer show that took place back in june.
Peace Folks. until next time.
KEEP it real
Keet it Metal.
Much love peepz
8/31 - Sleep
11/10 - Judas Priest
11/14 - Slayer
Last edited by Sepultura69; 09-05-2012 at 04:19 AM.
Glad you had a badass time! Did Mike come up with anything random to say (as far as I can remember, every time I've seen them he made some sort of crack about society or the audience)?
...Looking back, I'm actually fairly certain that this is what they played in Austin back in May (some of the earlier songs match up and mine was incomplete), so...thanks for the setlist!
1/19, 1/21 - Brujeria
2/10 - Mayhem
3/15 - Goatwhore
5/19 - The Damned
Last edited by RampinUp46; 09-05-2012 at 02:10 AM.
Interesting, it seems like no one on these neck of the woods has posted any sets from their recent North America Tour, tonight was the last show and luckily i'm glad i was able to add another EHG" setlist" to the hall of Sets in the metal setlist board. And yup, that setlist is 100 percent accurate, my brother. It just blows me away how much songs they kept busting out. Everytime I thought it was coming to an end they would bust out another song, then another, then when you thought it was over, another couple more!!!. Take As needed for Pain was one I didn't expect, but goddamn I was loosing my goddamn cool during that entire classic song.
Sorry for the long rants, I tend to get this way after just coming out from a show. They played from 11:35 pm to 1:10 am, and its only 3 in the morning over here but damn i still got that energy from the show left in me.
8/31 - Sleep
11/10 - Judas Priest
11/14 - Slayer
Last edited by Sepultura69; 09-05-2012 at 02:47 AM.
Where have you been!?
Yesterday don't mean SHIT.
Who needs a god when you've got Big Macs?
The. Best. EHG. Set. EVER.
Not even a quesiton.
3/5 - Dope
6/6 - Morbid Angel
7/11 - Iron Maiden
Who needs a god when you've got Big Macs?
Who needs a god when you've got Big Macs?
8/31 - Sleep
11/10 - Judas Priest
11/14 - Slayer
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All of the chemistry courses offered at BCTC may be counted towards the Natural Science component of the General Education Requirements for any Associate degree. Some programs require a specific chemistry course or courses. For example, Environmental Science Technology requires CHE 170 and CHE 175. Check your individual program requirements or speak to an advisor.
*BCTC does not currently offer the Organic Chemistry Laboratory courses. It is possible to take them at the University of Kentucky with BCTC tuition prices through the Blue Plus AS transfer program. See the Transfer Center for details (BCTCblue plus).


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Once President George W. Bush and President Barack Obama gave the financial communities trillions of dollars in bailout money while ignoring the suffering of workers, we got a whole new ball game as we wait for the next financial bubble to burst. Free trade remains the core of our economic crisis, because it is not really trade as historically practiced and defined. It is more about making production portable and ready to be moved again and again for the sake of cheaper labor. All of the supporting services are affected, too, with the trade deficit representing trillions of dollars lost in value forever.
As long as the value of workers and labor keeps being deflated and degraded, there is no hope. More than a billion people in the world are ready and willing to work for practically nothing to survive. With the value of workers and labor being a money standard, it affects the value of paper money, too. When the balance is out of whack, there is no way out of our debt crisis. In essence, Obama has taken tariffs off products and put them on workers for future generations to come. Corporations are held as persons while workers have been "commoditized." It is an endless race to the bottom.
And what will happen when China finds out that it is holding worthless paper as security for the money it loaned us?
What we are getting is double talk, with our leaders telling us to look over here at the "fiscal cliff" while they do their own thing in a Bewildered New World.
Ray Tapajna, Cleveland


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Blackened Salmon with Spinach and Soy Black Beans (Five-minute meal in a pan!)
- 2 tablespoons canola oil
- 1 pound fresh salmon fillet, skinless, cut into 2 pieces (not too thick or cooking time will increase)
- Blackening Spice, recipe follows
- 1 (12-ounce) can "soy" black beans, drained (available at health food and specialty stores)
- 4 cups fresh spinach, cleaned
- 2 tablespoons unsalted butter
- Sour cream, for garnish
- Blackening Spice:
- 5 tablespoons kosher salt
- 5 tablespoons paprika
- 1 tablespoon dry thyme
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground white pepper
Heat oil in a large heavy saute pan or iron skillet over high heat until almost smoking hot.
Coat the salmon fillets well on both sides with the blackening spice and place gently in the hot pan. Sear on the first side for about 2 minutes and then flip fish over. Add the black beans to 1 corner of the pan and throw in the fresh spinach and butter right on top of everything and cook it all for about 2 minutes more.
To serve, take the spinach off the top and place it on the bottom of a plate. Then arrange the salmon and black beans around it. Garnish with a dollop of sour cream, if desired.
Mix all the blackening spice ingredients well and store in a sealed container or spice canister. Keep extra as a versatile spice in your kitchen.
Recipe courtesy of George Stella
Cooking Tips
More Recipes and Ideas
Salmon Nicoise Salad
Recipe courtesy of Food Network Kitchen
Smoked Salmon Loxwich
Recipe courtesy of Jeff Mauro


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http://ca.news.yahoo.com/s/capress/0805 ... y_gambling
Pats in the Super Bowl killed him. Particularly liked this part of the column.
Barkley has made no secret of his gambling over the years. He estimated during a May 2006 interview with a sports news station that he'd gambled away about $10 million over the years.
"Do I have a gambling problem? Yeah, I do have a gambling problem," Barkley said. "But I don't consider it a problem because I can afford to gamble."
He said he never bet on basketball, and only bet in casinos. He called it a bad habit, but said he intended to continue.


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Topic: Streaming Flash Video via Ruby
Hey Everyone -
I've been doing some googling here and wanted to ask if anyone's done this before - streamed flash video (*.flv) via Ruby?
Basically, I'm doing some R&D on a possible future project to use RoR for the site/db access, and Flash to stream video. Thing is, the user needs to be authorized for the video, and it needs to be streamed so it isn't cached on the client-end (for copyright protection purposes - yeah I hate it too, but gotta do it).
I've seen one tutorial using Ming to do that, but I'd prefer something that has a separate server-side application, and separate client-side application built in Flash, so I have more control over the look and feel of the application, as well as can embed other interesting things in there if I want.
I've taken a look at Red5 (http://osflash.org/red5), but seeing as it's in Java, I'm not too keen on working with it.
Part of the reason I want to do this in Ruby is obviously so I can work with it through Rails, -and- so I can use Ruby to fetch videos from Amazon S3. That's where I'd like to store them (privately of course), then use ruby to fetch the video and re-stream the data to the Flash player.
Complex, I know. Anyone have any thoughts on if this has been done, and if not, how it might be accomplished?


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The season of new stuff is here!
by, 12-07-2012 at 07:34 AM (10534 Views)
Time is fast approaching the year of 2013 and with it comes next years designs of cool and new stuff! Personally I have a bit of a gripe, and I have a question for you all.
Now, instead of a Lime Tiger i4 I can get a Lime Atlas one! Admittedly, Dyes patterns this year look a helluva lot better than last year. Seriously, the mottos plastered all over the gear was lame. Honestly though, do any of you get excited about the new stuff every year?
Clearly, releasing the same product with slight to no changes has been working for someone.
Clearly there are some differences between the C12 and C13 soft goods but nothing big that is going to actually change perception on the quality of goods or if you should buy them.
This issue even goes beyond the soft goods. The Ego no longer has a number associated with it because Planet Eclipse made a smart move of letting us all know they have nothing they can/want to change on the platform. Unfortunately for most other markers, they are treated just like the soft goods. Milling changes, colors change, the box design changes; but in reality nothing really changes.
Look at the DM12 compared to the DM13 Aside from the trigger and some milling absolutely nothing changed. NOTHING. Does it bother you at all? I know it does for me. I get WAY MORE excited when there is a brand new product (I.E. DAM) that is announced. I like new, I like different, I like out of the ordinary.
I dont know about you, but I care about the 2013 version of all of this stuff about as much as I care about the upcoming 2013 Toyota Camry.
Can you spot the differences?
See what I did there? I actually dont. I feel like in a way, some manufacturers are just complacent with changing some colors and rolling out new gear every year and I just dont like it.
There is of course a flip side to this argument that if nothing changed in the industry year by year, if things were not created for you to purchase because they are just ever so slightly different than the rendition that came before it would you get bored?
Personally I wouldnt - but then again I am not a gun/gear whore of any kind. I have three pairs of pants I have gotten through seasons of sponsorship, and I am happy with those pants until they fall apart. I dont need to run out and get the new Slash Blue Redemption pants because that pattern is calling to me like my one true love.
The difference for me between this, and when the E-Flex came out last year is absolutely huge. My mind was so blown I thought about getting arrested for knocking Simon the eff out and running off into the sunset with my stolen E-flexes never to be seen again.
That is the thing though, the E-Flex is a mash-up of two currently existing masks that was something absolutely brand new and different. It did not make the Proflex a waste of money, or the E-Vent even more of a waste of money, because it was always awful. The E-Flex came into the fold as an instant contender that did not directly compete with the other two masks it was related to. It was an extremely smart decision and I am still excited that the mask released in the first place.
I am looking forward to seeing what new and different things come in the years to come, I am not excited about if I will be able to get C14 Pink Hack pants or whatever they decide to make their patterns next year.
My question to you is, do you get excited at all? Is my opinion off base from the rest of the ballers out there? Will you go out and buy a jersey just because it is the next years version? Do you appreciate the fact that the jersey you own currently is no longer on the market and no one else can get it now that the year has passed?
Really, as a consumer the only true advantage I see is that as soon as the new stuff comes out, the old stuff goes on sale because it is no longer under the MAP umbrella.
The whole thing just frustrates me.
- Trevor