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If you're planning a trip abroad you must have realized how expensive international flights cost. After the recession, flying abroad has become a luxury that only very rich people can think of. However, you need not cancel your trip plan a shorter trip just because of this. If you know where to look, you may find discounted airline tickets that would suit your budget. Everyone does not know how to spot cheap international airfares. Sometimes they find interesting deals that airlines offer and are pleasantly surprised but usually they either put up with the high fares or stay at home.
There are several ways of getting cheap international airfares. If you want to know how to fly for a fraction of what your co-passengers pay each time you fly abroad, read on.
Even if you are not a frequent flier, you should keep a tab on the discounts that are offered from time to time by airlines. When you spot a really good deal, you may consider planning a trip to a place where you've always wanted to go. Once you know how low the price of international fares can be to various places, you will know how to avoid paying too much for a flight.
Some sites also try to bring together all deals and provide users with compilations of the latest offers. They provide tools to their users who may choose the best deals after comparing all the offers advertised by the airlines.
Another way of zeroing in on the best deals for cheap international airfares is to book your flights through a well known agent. The advantage of booking through an agent is that you will get the best deals. This is because these agents buy tickets from the airlines at heavily discounted rates. They are offered these discounted rates because they buy in bulk through out the year. Subsequently the agents pass on the discounts to their customers as cheap international airfares.
There are other advantages of buying from these agents too. For example, the dates of the tickets booked through these agents can be adjusted by paying a penalty. This would not be always possible if you booked as an individual. Airlines usually provide people with the option of buying another ticket of the same price within one year.
So look for the right agent and have them book your flight tickets to get cheap international airfares.


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Is 3mt Spec Printing Solutions incorrect or missing key business information? Update your Hotfrog listing today.
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Hotfrog Philippines provides information regarding 3mt Spec Printing Solutions in Manila Metro Manila. 3mt Spec Printing Solutions is located at 2119, Claro M Recto Avenue G/F, Laperal Building, Manila Metro Manila and provides Retail services. Contact them on (02) 313 0240.
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Houses for Rent in Waynesville, IL
|1 Listings Found
two Beds, one Bathrooms, Up-to-date Wooden floors, Large living room, Mud Room in Back Entrance, Central Air and Heat, Massive Fenced...
Lincoln, IL, 62656Details »
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Thanks for visiting and good luck!


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Desktop Publishing For Ipad
Publishers love Desktop Publishing For IPad
Up until 2010 magazine publishers followed a very know path. Last big thing that happened to publishing industry was invention of the Internet and ever since not much changed. Until 2010 when completely new category of devices was introduced and very well adopted by the users: Apple iPads and Android tablets.
Why Publishers should use Desktop Publishing For IPad?Within couple of months of Apple releasing the original iPad publishers realize that tablets are not a threat to them. Quite the opposite – they saw this new category of devices as a way to reach more markets, more target groups and therefore sell more. One thing that was missing in 2010 is now also solved: software. Whole new category of Desktop Publishing For IPad were developed to help publishers focus on their job better.
Why publishers need Desktop Publishing For IPad?Publishers of all sizes can benefit from using Desktop Publishing For IPad in their day-to-day workflow. For one going mobile enlarge number of ways readers can access your publication. Secondly publishers that previously were operating only locally now can reach new markets without enormous costs of doing so 10 years ago. Lastly publishers can be one of the first in their category, therefore gain significant advantage over late adopters. This is not only limited to big publishing companies. Introduction of App Store Newsstand and Google Play newsspaper and magazine categories allowed small publishers compete with big companies on equal rights. Final call is made by readers around the world. They vote with their credit cards. Use of Desktop Publishing For IPad and fast adoption of iPads and Android tablets democratize publishing market and help small and medium publishers in a way that was simply not available to them few years ago.
Magazines and newspapers around the World use Desktop Publishing For IPad alreadyIntroduction of iPad in 2010, closely followed by Android tablets few months later really changed the way people consume content nowadays. New opportunities opened for many publishers and significant percentage of them already uses Desktop Publishing For IPad to get to the readers.
PressPad – a great example of Desktop Publishing For IPadPressPad was created to relieve publishers from the pain of dealing with App Store and Google Online Store policies. Using PressPad publishers don't have to build expensive IT teams, learn how to manage mobile projects, outsource work, and so on. All they have to do is use dead-simple online tool to bring their content to iPads and Android devices of their readers.
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Prices, specials, features and availability subject to change.
Introducing an exciting new life at Arbrook Park Apartment Homes. A brilliant community designed just for you. Beautiful landscaped grounds, a variety of resident privileges and striking homes with amazing interiors define a distinctive living experience.
Enjoy your life again within this inspired neighborhood, convenient to everything in Arlington and experience fine living with new friends. This is a place tailored to fit your unique demand for luxury and style. Close to shopping, dining, and entertainment. In addition, our professionally trained staff is prepared to meet your expectations with extraordinary service and care.
Our lease terms are: 1 month, 2 months, 3 months, 4 months, 5 months, 6 months, 7 months, 8 months, 9 months, 10 months, 11 months, 12 months, 13 months, 15 months (Please note that lease terms may vary, are subject to change without notice, and are based on availability. Inquire with property staff for complete details).
Dogs Allowed. Cats Allowed. Pets Accepted. Call for service animal policy.
444 units
Contact Propertyor call
Great quiet neighborhood.
February 08, 2017
The Arbrook Park Apartment were able to get me approved and able to move in quickly. The office staff is profe Read Moressional and work quickly to get everything done with ease.
February 01, 2017
Good office personnel Informative, courteous
January 18, 2017
These apartmentstill are very nice, the management team is very helpful and sweet. And the community has a cer Read Moretain peacefulness about it.
January 18, 2017
Bullying by management
December 28, 2016
Monday-Friday: 8:30am-5:30pm
Saturday: 10:00am-5:00pm
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According to the UN estimates, the total amount of water
on earth is about 1400 million cubic kilometer (m.cu.km.)
which is enough to cover the earth with a layer of 3000
meters depth. However the fresh water constitutes a very
small proportion of this enormous quantity. About 2.7
per cent of the total water available on the earth is
fresh water of which about 75.2 per cent lies frozen in
polar regions and another 22.6 per cent is present as
ground water. The rest is available in lakes, rivers,
atmosphere, moisture, soil and vegetation. What is
effectively available for consumption and other uses is
a small proportion of the quantity available in rivers,
lakes and ground water. The crisis about water resources
development and management thus arises because most of
the water is not available for use and secondly it is
characterised by its highly uneven spatial distribution.
Accordingly, the importance of water has been recognised
and greater emphasis is being laid on its economic use
and better management.
Soil and Water Conservation :
Soil and Water Conservation
District .
Sherman County
and Water Conservation District
Licking County
and Water Conservation District.
Soil & Water Conservation Commission
American Water Works Association Research
Foundation - AWWARF's mission is to advance the science of water to
improve the quality of life by sponsoring research for the drinking water
Water Resources Center
Archives - collection of water-related materials to meet the needs of
the University of California's system-wide instructional, research and
service programs.
San Francisco Estuary Institute -
mission: to provide the scientific understanding necessary to manage the
complex and biologically rich San Francisco Estuary.
Canada - National Water
Research Institute
Columbia Basin Research,
University of Washington -
offering data access in real time (DART),
inseason forecasts, sports fishing information, publications, and more.
Home | People | About Us


text:
Nintendo Wii Mini prices
People Also Viewed
Customer reviews of Nintendo Wii Mini
We're still waiting for the first review for this product.
We only publish reviews from people who we know own the product. We invite people to write a review after they have bought a product from one of the shops we work with. Reviewers who don't buy from these shops have to provide proof they own the product before we'll publish their review. This way, we can be sure that every single review on reevoo.com is written by someone who really knows what they're talking about.
How Reevoo collects reviews
Reevoo confirmed reviews are collected from people who have definitely bought the product.
How can we be sure? Because we check every single reviewer. First you buy the product, then:
- If you buy from one of the shops or manufacturers we work with, we send you a questionnaire, which you complete and return
- If not, you go to reevoo.com and provide proof of purchase when you write your review
- We publish your review on reevoo.com and the websites of our shop and manufacturer partners
Product Features
|System of Console
|Online Service
|Number of Controllers
|Controller Connectivity
|Software Medium
Also known as: Wii Mini
Manufacturer's Description
Wii Mini is smaller than the original Wii, and comes in matte black with a red border. Included with the console are a red Wii Remote Plus and a red Nunchuk controller, with Wii Mini also being compatible with most existing Wii accessories.
With a family-friendly design offering no internet capabilities, Wii Mini allows you to jump straight in and experience all the great Wii games from the last six years since the Wii console first launched.
|Total price
|Buy now
Nintendo Wii Mini Red
|£190 free delivery
In stock
- £190 at 1 retailer out of 422 retailers checked


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text: CAUSE' MUCH AMUSEMENT. la. VELOCIPEDE CLUB. } The first bicycles to be" seen-in South Canterbury caused scarcely less curiosity and interest, in that-day-of scant variety, than the appearance of' th# first aeroplane forty-five years : later* A paragraph in the "Herald" of Sept» ember 11, 1869, stated:— "We hear that a number, of gentler men have formed • themselves into a club for the purpose of velocipede riding, and have already . sent to Melbourne for on© of, the best bicycles to b - obtained. It is proposed to introduce two "or more bicycles, a tricycle, and probably a umcycle, or one-wheeled velocipede. It is also' intended to have regular- practices and occasional races.*' An article reprinted on the same date from* the "Oamaru Times," and headed "The Velocipede Mania," gov;® a'most humourous account of the first attempt's to navigate the ' new machine "Considerable amusement was- create ed lately by a number of individuals successively trying haLnds—-or. shall w« say feet, or. both—in., the management of the velocipedes just .turned out frcfia ■ the works of Messrs - Reid and Gray. These comprise a bicycle and a tricycle. The tyros in the art of velocipedstrians could do nothing at- =acll "with the. former, but a few of' the more. persevOr. ing. managed' to drive the latter at. very tolerable speedy for a i beginning: -But somehow or other, with. eVen th» best of them the. machine played ' all sorts of erratic pranks; times wabbly, it showed a tendency, to all sorts of, vices, - such as shying, rearing,' and when its driver wascareering triumphantly along, would every now and then get its front wheel on a ston« or a little inequality of the ground, and forthwith pitch him -off. sideways, backwards, or forwards. This is- a difficulty necessarily appertaining to first efforts, but the machines themselves appear to be excellently made. The wheels are of American "hickaiy, and all the blacksmith's work is of me best steel. Although very light they are wonderfully strong, or they never would have stood such' a tremendous ■ knocking and wrenching about. The diameter of the front wheel of the. bicycle is 34. inches, and that of the tricycle 33 inches; the weight of the-two-wheeled velocipede Being' 441bs, and that of the three-wheeled - 471bs, which are the smallest weights we have yet seen given for similar vehicles:" The uni-cycle and a "Waters' velocipede," of wliich some Christchurch enthusiasts at this time had high hopes; were:both "It appears that a velocipede club is in contemplation at, "fimarn," says a Temuka message of September 22, 1869. Temuka town, if not beforehand with, is no far behind her elder sister, for a velocipede has been made here, and has undergone several trials within the last few days, attended with slight- falls, and other mischances to the adventurous persons who attempted the management of it. No serious accident, however, has taken place, and no doubt when a little more experience has boen gained in the use of the machine, it will take its place among the recognised institutions of the.. town. The maker is Mr D. Bryant, who,. I understand, is open to unlimited orders for the article." *


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Is Hotel Green Park incorrect or missing key business information? Update your Hotfrog listing today.
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Hotfrog INDIA provides information regarding Hotel Green Park in Kodaikanal Tamil Nadu. Hotel Green Park is located at 4/38 A, Convent Road, Kodaikanal Tamil Nadu 624101 and provides lodging services.
Is Hotel Green Park in 4/38 A, Convent Road, Kodaikanal Tamil Nadu 624101 your business? Claim your listing and attract more leads by adding more content, photos and other business details.
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Is Aa Medical Systems incorrect or missing key business information? Update your Hotfrog listing today.
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Hotfrog INDIA provides information regarding Aa Medical Systems in Faridabd Haryana. Aa Medical Systems is located at 22, Ist Floor Anangpur Dairy Opp DSDoors, Faridabd Haryana 121003 and provides Spares services. Contact them on +91 129 2252601 or by visiting them on their website http://www.aamedicalsystems.in.
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- Description
This Panamanian tale by Patricia Maloney Markun makes a decent addition to any classroom exploration of Central American folklore and heritage. The unit includes printable puzzles and spelling activities with answer keys, an easy-to-use student glossary and a teacher unit that can literally be implemented at a glance. Other resources include, but are not limited to the following:
Story Summary
Lesson Plans
Quiz Printables
Matching Worksheet for Story Test
Vocabulary and Definitions
Worksheets with Answer Keys
This literature unit plan for The Little Painter of Sabana Grande provides enough resources for a week-long exploration of the title within your classroom reading program.
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- About the Seller
Veteran classroom teacher who has taught both domestically and abroad at a variety of grade levels. Syndicated travel columnist, personal finance expert and independent publisher.


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NorCal Kenworth recently received the 2016 Truck Dealer of the Year award from the American Truck Dealers at the 53rd annual ATD Convention & Expo in Las Vegas.Read More
Overdrive and Senior Editor Todd Dills won Best Series for CSA's Data Trail, a continuation of the series that received business-to-business media's highest honor, the Grand Neal, in 2014. He also won Neals for Best Data Journalist and Best Range of Work.Read More
Eight veteran truck drivers were chosen from a record-setting field of 104 entrants to receive TA Petro's Third Annual Citizen Driver Awards, which were announced Friday, April 1 during a luncheon at the Mid-America Trucking Show in Louisville.Read More
Trucker Julian Kaczor of Utica, N.Y., has been named Goodyear's 2016 Highway Hero. Kaczor rescued a man from a burning car last July following a crash that occurred right in front of him and his truck. The announcement came March 31 at the Mid-America Trucking Show in Louisville, Ky.Read More
Michael Rexford, a driver for Regal Services, and Dean Coffman, a driver for Holland Enterprises, were announced as recipients of the award.Read More
Overdrive sister site Successful Dealer is now taking nomination for its Third Annual Successful Dealer Award, which honors North America's top heavy truck dealer.Read More
Wal-Mart's Elizabeth Fretheim, Red Arrow Logistics' Liz Lasater and J.B. Hunt's Shelley Simpson are finalists for the second annual "Distinguished Woman in Logistics" award.Read More
This year's finalists are Mark Cavanagh from Hillsville, Va., Dorian Cole from Los Angeles and Julian Kaczor from Utica, N.Y.Read More
Nominations will be accepted here through Nov. 29. The award was established in 1983 to honor truck drivers who put themselves in harm's way to help others.Read More
The National Association of Small Trucking Companies recognized Kretz Truck Brokerage of Antigo, Wisc., as its Broker of the Year at NASTC's 25th annual conference Oct. 29-31.Read More


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LaWayne 'Red' Baxter
Funeral services for Mr. LaWayne "Red" Baxter, 75, of Spencer, will be held at 10:30 a.m. Friday, April 16, at Spencer Hospital. Rev. Diana Pollard will officiate the service.
Interment will take place in Fairview Cemetery of Meadow in rural Langdon.
Mr. Baxter passed away Monday, April 12, 2010, at Spencer Hospital.
Harry LaWayne "Red" Baxter, the son of Ernest and Elnora Long Baxter, was born Oct. 11, 1934, in Ayrshire, Iowa. He received his early education in Ayrshire and finished his schooling from the Silver Lake Consolidated School in Ayrshire. Following his schooling, Red worked as a farm hand.
On Nov. 13, 1954, Red married Alberta Hockett. Red worked for Spencer Foods, Eaton Corporation and the Co-op Elevator in Spencer. He was a member of the Langdon Methodist Church. In his spare time, Red enjoyed fishing, collecting toy tractors and traveling.
He was preceded in death by his parents; a granddaughter, Alison Feldman; and his brother, Roger.
He is survived by his wife of 55 years, Alberta of Spencer; his children: Harry Baxter (Sarah) of Phoenix, Ariz., Roxanne Birchard (Larry) of Lowell, Ark., Patty Newbury (Merrill) of West Des Moines and Casey Baxter (girlfriend, Mandy) of Cheyenne, Wyo.; 10 grandchildren; sister, Jackie Bindel (Bill) of Iowa; brothers, Gene Baxter (Francine) of California and Gary Baxter (Rhonda) of South Dakota; sisters-in-law: Arlene Baxter and Wilma Koch; brothers-in-law: Allen Hockett (Delores) and Leon Hockett (Tomi); many nieces and nephews; other relatives and many friends.
Warner Funeral Home of Spencer is in charge of arrangements.


text:
Can a vegetarian person get a good meal at this restaurant?
Can a vegan person get a good meal at this restaurant?
Is this restaurant good for dinner?
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Is this a Kosher restaurant?
Does this restaurant offer highchairs for toddlers?
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Thanks for helping!
All areas rate a 10 plus. Has been my favorite restaurant for over a decade. Recommend to everyone - a dish for all tastes!
This is the finest restaurant in town. Goes to prove that those who are experts can do something well at any level. Upstairs at Massimo's is the cozy bar/restaurant that locals have come to depend upon. And the full Ristorante Massimo is never ever a disappointment. Food, staff and ambiance are as good as it gets.
We loved our dinner at Ristorante Massimo, as much for the menu as for the really unique setting amidst the centuries-old brick walls of an historic building in downtown Portsmouth. It reminded us of some of the restaurants in Old Quebec.
On Thursday, January 5, 2017 my wife and I hosted 20 family members at Ristorante Massimo. The occasion was a family dinner before our son's wedding on Saturday the 7th. My wife and I are from Boston and our family traveled from Ontario Canada. We wanted to treat them to a special dinner where we would all be together before...
The atmosphere is warm, welcoming and beautiful. The owner greets everyone as a new (or old) friend. Service was excellent as was the choice of food and wine. We felt well-cared for and loved the meal. We shall be back!
We had a delightful, romantic dinner at this first class Italian restaurant. The food was great, Veal Chop (best ever), and a braised beef pasta dish. After dinner we had a nightcap at their upstairs bar with two very entertaining bartenders. Probably will eat at the bar next visit
Don't know what all the hype is about! Made a reservation one month ago for a special birthday dinner. Asked for a quiet, alcove table. When we got there we had to wait 20 minutes for our table (which would have been ok if we got what we asked for). When we were seated we were put in an alcove...
The location of this restaurant is outstanding. When you walk into the dining area it is like taking a step back in time. Wonderful place for a romantic dinner or special occasion. And the food is great!
We visited Massimos with a wine club (39) people for a wine pairing... the service was very good; the food was delicious; the wine very nice; and the venue lovely! We will return.
My husband's entree was seared scallops and I had roast duck! Both were delicious! The salad was simple but deliciously dressed/seasoned! My husband's first course was a...
We found the restaurant on-line, read the reviews, menu and wine list and ventured out in a snow storm to NH for a new experience. After finding our way there we were pleasantly surprised to find an upscale restaurant tucked down under an old building creating a cozy atmosphere. The menu was completely different than what was online and certainly...
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.
Is this kid friendly?
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See all questions


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Vegetarianby Paulette Mitchell
From the author of the popular 15-Minute Gourmet series, here are more than 100 fabulous meatless dishesdelicious, nutritious, and ready in a flash! Attention, vegetarians (and sometime-vegetarians)! Here is the update to a classic collection of easy vegetarian dishes that are quick and delicious. You'll find soups, salads, pastas, stir-frys, dips and spreads, and desserts! In The 15-Minute Gourmet: Vegetarian, author Paulette Mitchell shares her no-fail recipes for tasty meatless dishes that are impressive enough to wow guests, yet hearty enough to satisfy a hungry family. So, forget fast food places and toss those take-out menus! You can have great food on the table in 15 minutes with this terrific cookbook geared to help busy people eat well. special features for 15-minute success:
- Tips on how to choose, prepare, cook, and store recipe ingredients
- Recipe variations and advance preparation ideas
- Nutrition information for every recipe
Editorial Reviews
Product Details
- 9780028635293
- Publisher:
- Wiley, John & Sons, Incorporated
- Publication date:
- 01/28/1999
- Series:
- 15-Minute Gourmet Series
- Pages:
- 240
- Product dimensions:
- 8.48(w) x 8.52(h) x 0.56(d)
Read an Excerpt
Chapter One
The Basics
KNOWING HOW TO PREPARE STAPLES SUCH AS RICE, quick-cooking grains, pasta, legumes, and omelets will save time when you're hurrying to get a meal together. I've also shown how basic vegetable stock can be prepared ahead of time and refrigerated or frozen.
Vegetable Stock
In many recipes, the key to rich flavor is good stock. If you don't have time to make your own, health food stores sell a variety of healthful stock cubes and granules. See page xxiv in the book introduction for a description. Admittedly, I usually use vegetable stock powder rather than making the stock from scratch.
If you have the time (15 minutes to prepare plus 1 hour to simmer), try the following recipe. It can be varied to use whatever vegetables you have on hand. Remember, the key to good stock is to achieve a balance of flavors without any single one predominating. Asparagus, broccoli, cabbage, and cauliflower create very strong flavors and should be used sparingly, if at all. The same holds true for starchy vegetables such as corn, peas, or potatoes: they can cloud the broth. Parsnips and carrots will create a sweeter stock.
Vegetables to be used in stock should not be peeled, but they should be trimmed of any bruises. Cut vegetables into large chunks; small pieces may disintegrate and make the broth cloudy.
To vary the flavor of the stock, herbs can be added. I recommend seasoning the stock sparingly, because herbs are usually added to recipes calling for vegetable stock. For a less intenseflavor, add vegetables to the water in the pot without sautéing. For a more intense flavor, return the strained stock to the pot and simmer, uncovered, over low heat for an additional 30 minutes to 1 hour.
vegetable stock
Makes 2 quarts
2 tablespoons canola or safflower oil
1 large onion, sliced
1 potato, cubed
1 tomato, cubed
1 carrot, sliced (include greens, if available)
1 rib celery, sliced (include greens, if available)
1 turnip, sliced (peel if waxed)
2 cloves garlic, halved
2 quarts plus 1 cup water
1 bay leaf
1 large sprig flat-leaf parsley
½ teaspoon pepper
1. Heat the oil in a stock pot over medium-high heat. Add the onion, potato, tomato, carrot, celery, turnip, and garlic. Cook, stirring occasionally, for about 10 minutes or until the vegetables are tender. Stir in the remaining ingredients.
2. Cover and bring to a boil, then reduce the heat to medium and simmer for 1 hour.
3. Strain the stock and discard the vegetables, bay leaf, and parsley.
PER CUP: Cal 66/Prot .9g/Carb 7.8g/Fat 3.5g/Chol 0mg/Sod 25mg
ADVANCE PREPARATION Vegetable Stock can be used immediately, refrigerated for up to 4 days, or frozen for up to 1 month. Stock is easily made ahead because it freezes well. For small quantities, freeze the stock in ice cube trays, then remove the cubes and use them as needed.
Like pasta, rice is low in calories and is enormously versatile. Furthermore, when combined with legumes, seeds, or dairy products, it forms a complete protein.
Rices are labeled according to size: long-grain, medium-grain, and short-grain. Each size has different properties and uses. Long-grain rice, which cooks up fluffy and dry, is preferable for recipes in this book; although medium-grain rice can also be used. Short-grain rice, such as arborio rice, cooks up stickier when cooked.
I recommend using long-grain brown rice because it contains three times the dietary fiber of white rice and more vitamins, minerals, and protein.
White rice has a shorter cooking time than brown rice, and some people prefer its flavor and texture. You'll find many varieties in the supermarket, including some enriched with vitamins. Parboiled rice, also called converted rice, has been soaked and steamed under pressure for the purpose of retaining nutrients; it takes longer to cook than regular white rice.
Originally developed in the foothills of the Himalayas in northern India, basmati rice is a specialty aromatic white rice that is gaining in popularity. It is an excellent alternative for the 15-minute cook because it can be prepared in just that amount of time.
Wild rice is not really a rice but the seed of a marsh grass that is native to America. It is harvested in areas around the Northern Great Lakes where it grows wild, and there is some commercial production as well. Rather than being bland like other rices, wild rice has a distinctive flavor; for that reason, after cooking I often mix it with cooked white or brown rice.
Do not use instant brown, white, or wild rice; these products are not only inferior in flavor and texture, but also much lower in nutrition.
Use the appropriate amount of water or vegetable stock2½ times the amount of brown rice, 2 times the amount of white rice, and 3 times the amount of wild riceand bring the liquid to a boil in a heavy nonstick saucepan over medium-high heat. It is not necessary to add salt or butter to the cooking liquid. Tightly cover the pan and reduce the heat to low. Simmer gently until all the water is absorbed: 45 minutes for long-grain brown rice, 20 minutes for long-grain white rice, and 40 minutes for wild rice. Use these times as a guideline; the weight and size of the pan are variables. Never stir rice while it is cooking! This will result in a sticky and gummy product. Removing the lid during cooking will also lower the quality of the rice.
When the rice is cooked, remove the pan from the heat and allow the rice to stand, covered, for about 10 minutes. Before serving or using it in a recipe, fluff the rice with a fork. One cup of uncooked rice (long-grain brown, long-grain white, or wild rice) yields about 3 cups of cooked rice.
If you use rice regularly you might want to invest in an electric rice cooker. It will cook the rice perfectly without supervision. Some rice cookers have a "warm" setting for holding the cooked rice at just the right temperature until it is needed.
Rice can be cooked ahead of time. I always make more than I need for a meal because cooked rice will keep for up to one week in the refrigerator or up to two months in the freezer in bags or freezer containers. Thawed rice does not stand well on its own, but it is acceptable in soups and well-seasoned skillet dishes.
The microwave effectively reheats cooked rice. Make sure the microwave-proof container is covered so that the steam will keep the rice moist and microwave for about 1 minute per cup of rice. On the stovetop, reheat rice in the top of a double boiler. Or put the cooked rice in a heavy nonstick saucepan and sprinkle with 2 tablespoons water per cup of cooked rice; cover tightly and heat, stirring occasionally, for 5 to 10 minutes.
If you are in a hurry and don't have any precooked rice on hand, several grains other than rice are quick-to-prepare alternatives. Try couscous, bulgur wheat, or quinoa.
Couscous, sometimes called Moroccan pasta, is a tiny, bead-like pasta made from semolina flour. It is available made from both white and whole wheat flours. You'll find it in the supermarket, usually near the rice. To prepare couscous, combine equal quantities of couscous and hot (nearly boiling) liquid. (You can use water or vegetable stock; tomato juice will add a tomato flavor.) Let stand, covered, for about 5 to 10 minutes or until the liquid is completely absorbed and the couscous is tender. The couscous will double in volume as it absorbs the liquid. Fluff with a fork before using.
Bulgur is a form of processed wheat. It has a chewy texture and nutty flavor and is created by boiling wheat kernels, drying them, removing some of the bran layers, and finally cracking the kernels. Since it is precooked in processing, bulgur wheat can be hydrated by soaking the grain in liquid for a few hours. Or it can be cooked on the stovetop: bring the liquid and grain to a boil over high heat, then reduce the heat and simmer for about 15 to 20 minutes. With either method, use 2 parts liquid (water or vegetable stock) to 1 part bulgur wheat.
Quinoa (keen-wah) is an ancient Peruvian grain that is known for containing more protein than any other grain. Look for it in natural food stores and in some supermarkets. To cook quinoa, use water to quinoa in a 2 to 1 proportion (the quinoa will expand to about 4 times its volume when cooked); combine in a pan and bring the liquid to a boil over high heat. Reduce the heat to low, cover, and simmer for about 5 minutes or until the water is absorbed. When cooked, the grains will be translucent and the outer rings will separate. The flavor is bland but slightly sweet, and the texture is light and fluffy.
No longer thought of as strictly Italian, pasta has very nearly replaced potatoes in the American diet. It is not high in calories: a 2-ounce serving has only 200 calories. And when combined with light, meatless sauces featuring fresh vegetables, it is a wonderful choice for the health-conscious cook.
In its basic form, pasta is a mixture of durum wheat flour (semolina) and water. It is kneaded, shaped, and then dried or boiled fresh. Eggs are sometimes added to produce more delicate noodles. Spinach and tomatoes, and sometimes carrots or beets, are added for color.
Many supermarkets sell both fresh pasta and enriched dried pasta in a wide variety of shapes. Remember, fresh pasta keeps for only about three days in the refrigerator; it can be frozen for longer storage.
For a main dish, allow 2 to 3 ounces dry pasta per serving or 3 to 4 ounces fresh pasta. Pasta "sizers" are nifty gadgets that will help you determine the correct amount of pasta strands to drop in your pot. For short cuts of dried pasta, use these quantities for 4 servings:
egg noodles: 6 cups
bow tie pasta (farfalle): 4 cups
elbow macaroni: 2 cups
corkscrew pasta (rotini or rotelle): 3 cups
spaghetti: 1¼-inch bunch
For cooking pasta, use a large pot that is deeper than it is wide. If you make pasta frequently, you might want to purchase a pasta pot with a built-in colander; these pots are available in most gourmet shops.
Use plenty of water for cooking pasta: 2 quarts for 8 ounces pasta is about right. Add the pasta to water that has come to a boil over high heat. It is not necessary to add salt or oil to the cooking water. If you like, you can add 1 to 2 teaspoons of salt per quart of water, after it comes to a boil. Reduce the heat to medium-high while the pasta is cooking. It's not necessary to cover the pot; in fact, it's easier to check the pasta if the pot is uncovered. Make certain that the water continues to boil throughout the cooking period. Stir the pasta occasionally to avoid clumps that will cook unevenly; avoid overstirring, because it will make the pasta gummy.
Cooking time depends on the type of pasta you have chosen. Fine strands cook very quickly; heavy, thick shapes require more time. Fresh pasta may be done in just 5 to 10 seconds. Imported dried pastas often take a little longer than American-made pastas. The average cooking time for dried pasta is about 8 to 12 minutes. Some Asian noodles require only soaking for a few minutes in boiling water.
Use package directions only as a guideline and rely on your own taste-testing to tell you when the pasta is done. If you pinch a pasta strand and see a white dot in the center, it is not cooked. Pasta is cooked perfectly when it is al dente, which means the strands are tender but still slightly chewy. Overcooking is the most common pasta failing; mushy pasta spoils the taste of almost any sauce, no matter how excellent.
When it is done, immediately drain the pasta well because wet noodles will water down your sauce. An advantage of using a pasta cooker is that it comes equipped with a stainless-steel liner that is pierced with holes. The pasta is easily removed from the pot and the liner acts as a colander, draining the noodles when done. There is no need to rinse pasta; however, if you plan to use it for a chilled salad, rinsing with cool water will help to speed up the process.
Many of my students ask if pasta can be cooked ahead of time. I feel that pasta is one of the few things you should really cook, drain, and sauce just before serving. But even though pasta is not a do-ahead item, it is still ideal for the 15-minute cook. All of the pasta toppings in this chapter can be made in 15 minutes or less while the pasta is cooking. Some of the toppings do not even need to be cooked! If you time it just right, you should have both the pasta and the topping ready at the same time. Some of the pasta toppers can be made in advance, refrigerated, and reheated as the pasta cooks. Remember, though, that even before readying your ingredients you should fill your pasta pot with water and bring it to a boil.
I have made suggestions for the type of pasta to be used with each recipe, but an important thing to remember is that pasta shapes are interchangeable. Bear in mind that some shapes serve purposes: As a rule, shapes with ridges trap sauces; they are ideal for light sauces. Rich sauces should be served with flat pastas or shapes that trap less sauce.
Although most legumes (or beans) are incomplete protein, they combine with many foodsmilk, grains, seeds, or nutsto form a complete protein. In addition to vegetable protein, legumes are good sources of carbohydrates, several B vitamins, and iron. Best of all, they are high in fiber and low in fat.
Because they are quick and nutritionally equal to freshly cooked beans, I have used canned beans for the recipes in this book. Since they have added salt, drain and rinse them with cold water before serving.
If you prefer using dried beans you'll need to plan ahead because most require presoaking and lengthy cooking. Dried beans keep for several months in a tightly closed container at room temperature. Once cooked, you can store them for up to 2 days in a covered container in the refrigerator. They may be cooked in large quantity when you have time and frozen for later use.
As a rule, 1 cup of dried beans yields about 2½ cups cooked. To cook dried beans, rinse them to remove stones, dirt, and any discolored beans. Cover the beans with warm water (use about 3 cups of water for each cup of dried beans). Let them soak for at least 4 hours or overnight in the refrigerator. Or, to speed up soaking time, put the beans and water in a large saucepan, bring to a boil, and simmer for 2 to 3 minutes. Remove pan from the heat, cover tightly, and allow to stand for about 1 hour.
After draining the soaked beans, put them in a heavy-bottomed saucepan and cover with about 1 quart fresh water for every 2 cups of beans. (Don't add salt because it will delay the softening of the beans.) Bring the water to a boil over high heat, then lower the heat to medium and simmer for 1½ to 3 hours, depending on the type of bean: for example, kidney beans require 1½ to 2 hours; chickpeas and pinto beans 2 to 3 hours. Because lentils are soft-shelled and small, they require no soaking before cooking. Simply use 3 parts water to 1 part dry lentils and cook for about 30 to 60 minutes or until tender. In general, beans are done when they are soft enough to be crushed easily between the tongue and the roof of the mouth. Cut lengthwise, the inside should have an even color and consistency, with no white or hard portions.
A slow cooker can be used to cook legumes and has the advantage of requiring minimal attention. A pressure cooker can dramatically shorten cooking time.
Omelets adapt themselves to breakfast, lunch, dinner, and even dessert. Leftovers of many of the recipes in this book make wonderful omelet fillings and, for variety, many sauces are ideal omelet toppings. An omelet can also be served without filling or sauce when your time is limited. To make an elegant omelet, simply add chopped fresh herbs to the egg mixture.
You do not need a special omelet pan. If you have eggs on hand and a well-seasoned or nonstick skillet, you are ready to begin.
Begin with the eggs at room temperature. Use 2 eggs and 1 tablespoon of cold water per serving. For a creamy, tender omelet, lightly beat the eggs and water with a fork or whisk just long enough to combine.
Heat butter (or margarine, if you prefer) in the pan over medium-high heat (high heat makes a less tender omelet) until it bubbles. Swirl it to coat the pan, then immediately add the eggs. They should start to set around the edges as soon as they are poured into the pan. Push the cooked edges toward the center without cutting through the omelet, tilting the pan so that uncooked portions can flow to the bottom and reach the hot pan surface. Cook about 3 minutes or until the eggs are still moist but no longer runny.
Per Serving: Cal 199/Prot 13.5g/Carb 2.7g/Fat 14.9g/Chol 429mg/Sod 342mg
Make this light creation by beating the egg whites and yolks separately, cooking in a skillet, and completing the procedure in the oven. See page 170.
This is not as hard as it sounds. For efficiency, prepare one omelet in a large pan. Roll the large omelet and slice it into single servings. Or keep the omelet flat and top it with the filling and sauce, then cut it into wedge-shaped, open-faced servings.
Adding the Filling
Omelet fillings should be added to the pan on top of the egg mixture while it is still moist and creamy. If you are using a hot filling or topping, heat it separately before adding it to the omelet. Filling recipes and sauces are on pages 154-159. Other appropriate sauces appear on pages 19-22. See suggestions for combinations on page 153.
Making a folded omelet takes practice. Spread the filling along the center third of the omelet, perpendicular to the pan handle. Slip a spatula under the third nearest the handle, and fold it gently over the falling. Slide the omelet onto a serving plate by sliding the outermost third onto the plate, then lift the pan handle to roll the remainder over, so the omelet lands seam side down.
With proper care and handling, eggs pose no greater health risk than other perishable foods. Since salmonella bacteria are found in some eggs, it is wise to take the following precautions:
Buy only clean, uncracked eggs that have been refrigerated.
Do not leave eggs in any form at room temperature for more than two hours.
Cook eggs until no visible liquid remains.
Do not taste mixtures or batters containing raw egg.
Eggs will keep for up to one month in the refrigerator, but they lose their fresh flavor after one week. Store them with the large end up in the coldest part of your refrigerator, not in the molded door rack. Since eggs can absorb odors through their porous shells, storing them in the carton helps protect them from the aromas of other foods.
Cholesterol-free egg substitutes are made from real egg whites. The flavor is enhanced by the addition of a small amount of corn oil, and some yellow coloring is added to give the appearance of whole eggs. Reduced-cholesterol egg products are made from whole eggs from which nearly all of the cholesterol has been removed. These egg substitutes are found both in the freezer and in the refrigerated sections of most supermarkets.
Makes 2 cups
I like to keep this zesty mustard on hand because I find endless ways of using it. I often multiply the recipe to share jars with friends.
1 cup powdered mustard
1 cup white rice vinegar
3 eggs
1 cup sugar
1. Combine the mustard and vinegar in a small bowl; whisk to remove
any lumps. Cover and let stand at room temperature overnight.
2. Sterilize a glass container with a tight-fitting lid (see Tips).
3. Pour the mustard-vinegar mixture into a blender, add the eggs and sugar. Blend until smooth.
4. Heat water until it simmers in the bottom pan of a double boiler over high heat (see Tips), then reduce the heat to medium. Pour the mixture into the top pan insert; stir constantly for about 5 minutes or until it thickens to pudding consistency.
5. Remove the top pan from the double boiler and allow the mustard to cool for about 5 minutes, stirring occasionally. Pour the mustard into the sterilized container, cover and refrigerate.
PER TABLESPOON: Cal 30/Prot .6g/Carb 6.1g/Fat .5g/Chol 19mg/Sod 6mg
ADVANCE PREPARATION Pour the mustard into clean, sterilized containers, cover tightly, and refrigerate for up to 2 months.
Substitute ¾ cup honey for the sugar.
Makes 2 cups
When making mayonnaise, use pasteurized eggs or cholesterol-free egg substitute to avoid consuming raw eggs and to safeguard your health.
2 pasteurized eggs (at room temperature)
½ cup white rice vinegar or fresh lemon juice
1 tablespoon honey
¼ teaspoon ground white pepper, or to taste
Dash of powdered mustard
1½ cups canola or safflower oil (at room temperature)
Blend all of the ingredients, except the oil, in a blender until smooth. Continue blending and add the oil very slowly, in a steady, thin stream, until the mixture is smooth and thickened. (It will not be as thick as commercially-prepared mayonnaise.) Adjust the seasoning to taste.
PER TABLESPOON: Cal 105/Prot .4g/Carb 1g/Fat 11g/Chol 13mg/Sod 4mg
ADVANCE PREPARATION This mayonnaise will keep for up to 3 weeks in a tightly covered jar in the refrigerator.
For herb mayonnaise: Stir 3 tablespoons minced fresh basil, dill, tarragon, parsley, or watercress, or a combination, into the completed mayonnaise. Use as is or thin with white rice vinegar or more fresh lemon juice to use as a sauce that is delicious drizzled over steamed vegetables, especially asparagus.
mixed fruit chutney
Makes 2 cups
Chutney is an excellent accompaniment to curried entrees, and it is also an ingredient in several recipes in this book. Vary the recipe by substituting currants for raisins, peaches for the pears, or by stirring ¼ cup chopped walnuts, pecans, or slivered almonds into the cooked chutney.
8 dried apricot halves, chopped
½ apple, peeled and diced
¼ cup dark raisins
1 tablespoon grated lemon rind
¼ cup fresh lemon juice
3 tablespoons water
3 tablespoons cider vinegar or white rice vinegar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
Dash of pepper, or to taste
2 pears, cored, peeled, and diced
1. Combine all of the ingredients, except the pears, in a medium saucepan. Cover and cook over medium high heat, stirring occasionally, until the liquid comes to a boil.
2. Reduce the heat to medium and continue to cook, covered, stirring occasionally, for about 10 minutes.
3. Add the pears; cover and cool stirring occasionally, for about 5 more minutes or until all of the fruits are tender. Adjust the seasoning to taste.
4. Serve warm or refrigerate.
PER TABLESPOON: Cal 21/Prot .1g/Carb 5.5g/Fat 0g/Chol 0mg/Sod 1mg
ADVANCE PREPARATION This chutney will keep for up to 2 weeks in a tightly closed container in the refrigerator.
basil pesto
Makes ½ cup
Basil pesto is traditionally a rich, aromatic mixture of fresh basil, pine nuts, garlic, olive oil, and Parmesan cheese put through a blender or ground with a mortar and pestle and served tossed with warm pasta. (Because I like to freeze pesto, I leave out the Parmesan, since the flavor deteriorates when frozen. If you plan to use the pesto fresh, add about ¼ cup freshly grated Parmesan when puréeing the ingredients.) To use for a pasta salad, toss the pesto with warm pasta, then chill.
2 cups fresh basil leaves (fresh is essential); (see Tip)
¼ cup pine nuts
2 cloves garlic
1 tablespoon extra-virgin olive oil
Process all of the ingredients in a food processor until the mixture is a coarse purée. Using a rubber scraper, push down the sides occasionally.
PER TABLESPOON: Cal 53/Prot .8g/Carb 1.7g/Fat 4.8g/Chol 0mg/Sod 4mg
ADVANCE PREPARATION This pesto will keep for up to 1 week in a covered container in the refrigerator; pour a thin film of oil on top of the pesto to prevent discoloration. For longer storage, spoon the mixture into foil-lined custard cups or muffin tins; cover tightly with foil and freeze. Once frozen, remove the foil-wrapped packets and store in a freezer bag for up to 2 months. To use, thaw overnight in the refrigerator or quickly in the microwave. Bring the pesto to room temperature before tossing with hot, freshly cooked pasta.
Add ¾ cup freshly grated Parmesan cheese.
Substitute walnuts or hazelnuts for the pine nuts.
For an appetizer: Stuff Basil Pesto into hollowed cherry tomatoes, centers of stemmed raw mushrooms, or into ribs of celery. Garnish with freshly grated Parmesan cheese and freshly ground pepper.
For a dip to serve with raw vegetables: Stir ¼ cup of Basil Pesto into ½ cup plain yogurt. Add freshly grated Parmesan cheese and freshly ground pepper to taste.
Use Light Pesto Vinaigrette (page 94) as a salad dressing or as a marinade for steamed vegetables.
To make pesto herb spread: In a food processor, combine 2 to 3 tablespoons Basil Pesto with ½ cup softened unsalted butter (or margarine), 3 tablespoons freshly grated Parmesan cheese, and a dash of fresh lemon juice; process until smooth. Pour into a container, cover tightly, and chill. Serve as a spread for warm French bread to accompany soups, salads, and pasta dishes or toss with warm green beans, asparagus, potatoes, or spinach.
Meet the Author
PAULETTE MITCHELL is a cooking instructor, food lecturer, and award-winning author of numerous cookbooks, including The 15-Minute Gourmet series, The Complete Soy Cookbook, and The Complete Book of Dressings. She lives in Minneapolis, Minnesota.
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What sickness did john Nash have?
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A Beautiful Mind (1998) ... Did the real John Nash have delusions of a college roommate and a Communist conspiracy to smuggle a nuclear bomb into the U.S.?
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SAP SEM (Strategic Enterprise Management ) is the concept to enable value-based management. It is a critical analysis based application that deals with SAP warehouse. It is organized into following components: SRM – stakeholder relationship management, BCS – business conread more..
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Preferred Forms
- 110 2 _ ‡a Fordham University Press
- 110 2 0 ‡a Fordham University Press
- 110 2 _ ‡a Fordham University Press
5xx's: Related Names (1)
- 551 _ _ ‡a London
|Between page and screen : remaking literature through cinema and cyberspace
|The Freedmen's Bureau and Reconstruction : reconsiderations
|Freedwomen and the Freedmen's Bureau : race, gender, and public policy in the age of emancipation
|Futurity in phenomenology : promise and method in Husserl, Levinas, and Derrida
|God's mirror : renewal and engagement in French Catholic intellectual culture in the mid-twentieth century
|Hidden : reflections on gay life, AIDS, and spiritual desire
|The historical uncanny : disability, ethnicity, and the politics of Holocaust memory
|Human remains : medicine, death, and desire in nineteetn-century Paris
|Hungary in World War II : caught in the cauldron
|Intentionality, cognition, and mental representation in medieval philosophy
|Intimacy and Italian migration : gender and domestic lives in a mobile world
|Is critique secular? : Blasphemy, injury, and free speech
|The Jesuit Ratio Studiorum : 400th anniversary perspectives : presented in a seminar at Fordham University Graduate School of Education
|Kierkegaard and the staging of desire : rhetoric and performance in a theology of eros
|Language, eros, being : kabbalistic hermeneutics and poetic imagination
|Later medieval metaphysics : ontology, language, and logic
|Life drawing : a Deleuzean aesthetics of existence
|Living together : Jacques Derrida's communities of violence and peace
|The logos of the living world : Merleau-Ponty, animals, and language
|Lost unicorns of the velvet revolutions : heterotopias of the seminar
|Loyalty to loyalty : Josiah Royce and the genuine moral life
|Malicious objects, anger management, and the question of modern literature
|Malo znanja : o drugome u muslimanskim vidicima
|Material spirit : religion and literature intranscendent
|Medieval Cultures in contact
|Memory and complicity : migrations of holocaust rememberance
|Messianic thought outside theology
|The metaphysics of experience : a companion to Whitehead's Process and reality
|Modernist form and the myth of Jewification
|Morning at the Stanton Street Shul : a summer on the Lower East Side
|Motherhood as metaphor : engendering interreligious dialogue
|Mourning modernism : literature, catastrophe, and the politics of consolation
|The naked communist : Cold War modernism and the politics of popular culture
|Negative ecstasies : Georges Bataille and the study of religion
|Neighbors and missionaries : a history of the Sisters of Our Lady of Christian Doctrine
|The new wounded : from neurosis to brain damage
|The normative thought of Charles S. Peirce
|Notes on epistemology
|Nouveaux blessés
|Of elephants and toothaches : ethics, politics, and religion in Krzysztof Kieślowski's Decalogue
|On becoming God : late medieval mysticism and the modern Western self
|On the other : a Muslim view
|The open past : subjectivity and remembering in the Talmud
|Orientalism and the figure of the Jew
|The origin of the soul in St. Augustine's later works
|The perils of uglytown : studies in structural misanthropology from Plato to Rembrandt
|Phénoménologie eclatée
|Phenomenology and the "theological turn" : the French debate
|The philosophical approach to God : a new Thomistic perspective
|Philosophies of pregnacy, childbirth and mothering
|The pleasures of memory : learning to read with Charles Dickens
|The ploy of instinct : Victorian sciences of nature and sexuality in liberal governance
|Political magic : British fictions of savagery and sovereignty, 1650-1750
|Political theologies : public religions in a post-secular world
|Powers : religion as a social and spiritual force
|Pragmatic pluralism and the problem of God
|A program for monetary stability
|Prosperity without inflation
|Questioning the human : toward a theological anthropology for the twenty-first century
|Radical egalitarianism : local realities, global relations
|Realizing capital : financial and psychic economies in victorian form
|Reconstructing individualism : a pragmatic tradition from Emerson to Ellison
|Religion : beyond a concept
|Religious women in early carolingian Francia : a study of manuscript transmission and monastic culture
|The Rilke alphabet
|Sabato Rodia's Towers in Watts : art, migrations, development
|Sanctuary and crime in the middle ages, 400-1500
|Scraping the barrel : the military use of substandard manpower : 1860-1960
|Seeing into the life of things, 1997:
|Senses of the subject
|Shakespeare and Donne : generic hybrids and the cultural imaginary
|Sophistical practice : toward a consistent relativism
|Sovereignties in question : the poetics of Paul Celan
|Speaking of music : addressing the sonorous
|Symbolic forms for a new humanity : cultural and racial reconfigurations of critical theory
|Taking aim! : the business of being an artist today
|Teaching bodies : moral formation in the Summa of Thomas Aquinas
|The tears of sovereignty : perspectives of power in Renaissance drama
|Terms of the political : community, immunity, biopolitics
|The text and contexts of Ignatius Loyola's "Autobiography"
|Thinking about thinking : from what kind of conversation is philosophy?
|This distracted and anarchical people : new answers for old questions about the Civil War - era North
|Thoreau's importance for philosophy
|Thought : Fordham University quarterly : a review of culture and idea.
|Thought (N.Y.)
|Time travel : the popular philosophy of narrative
|Treatise on consequences
|Trials of Arab modernity : literary affects and the new political
|Trust : who or what might support us?
|The unpolitical on the radical critique of political reason
|Vox populi : the O'Shaughnessy files
|War in Algeria : background for crisis
|White eagle, Black Madonna : one thousand years of Polish Catholic tradition
|The whole internal universe : imitation and the new defense of poetry in British criticism, 1660-1830
Countries and Regions of Publication (2)
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Netpro link
Well done Cisco. if you take the time to read most of the interviews you will find that a lot of people refer to the fact that they have to stumble across Netpro rather than find it because of Cisco not advertising it's usefuleness.
So what have they done in response. Buried it even deeper in the links so it is now under "Discussions".
You know, if you don't want people to use NetPro just let us know and then we can concentrate on other things :-).


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Click to see Newsline for all the latest news and information about the Christchurch Port Hills fire including cordon information.
Rules for signs, flags, flagpoles, satellite dishes, advertising blimps or helium balloons vary according to zoning. Different zonings allow different heights, size of lettering, size of signs and total amount of signage.
Signs on heritage buildings and in the central city zone where the building is adjacent to an important open space, require resource consent.
In general the following applies:


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Pornography: Weaponized Degeneration of the Population
Nathaniel Mauka – The minds of these psycopaths are extraordinarily deviant.
Stephen Parato – So many people do the work of 'the man' for 'the man.'
Julian Rose – Our home, this planet, is in deep crisis, raped, polluted an on the edge of collapse.
Dylan Charles – A photo taken in Santiago, Chile freezes an intense moment of truth.
Bernie Suarez – There is a new norm in America that is one of chaos, race wars and mass shootings.
Julian Rose – What is it that holds most of us back on the path of personal evolution?
Phillip J. Watt – What exactly is it that we are supposed to be most afraid of?
Alex Pietrowski – The truth about the causes of depression is slowly being discovered, and it's not in your head.
Zen Gardner – Welcome to dystopia – where anything goes as long as it's according to plan. Not a natural one, but a fabricated design.
Zen Gardner – Lose the fear. Keep learning, keep growing and keep sharing what you learn.
Justin Faerman – Releasing fear and negativity is a conscious act, and here are 3 practices that will help.
Ida Lawrence – In a war between truth and lie, which one can be crushed and which one is eternal?
Michael Tominac – Whose voice is in your head that makes you choose certain directions in life?
Zen Gardner – Many events are well-aligned this fourth of July. Are you paying attention?
Gary 'Z' McGee – Going from a preconditioned state to a reconditioned state is no picnic, but the alternative is worse.
Video – The world is quite eager to give us a set of criteria of how to live, and it is often our fear of failure that keeps us going. But failure should not be feared.
Gary 'Z' McGee – Have no doubt, we are a conquered and enslaved nation, and debt is the method of our enslavement.
Video – Fascinating model employed in Ancient Greece and Ancient Rome to help you manage the inherent emotional risks of creativity.
SARTRE – The denial by Americans to admit that their government no longer serves them is staggering.
Klaus Rahikainen – So what is the point of war? Why do men go to war? Or why are they led to war?
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FedEx Office Print & Ship Center
1 S Sangamon St
Chicago, IL 60607 US
Printing with FedEx OfficeStart Online Order
Hours of OperationMonday 7:30 AM–9:00 PM Tuesday 7:30 AM–9:00 PM Wednesday 7:30 AM–9:00 PM Thursday 7:30 AM–9:00 PM Friday 7:30 AM–9:00 PM Saturday 8:00 AM–6:00 PM Sunday 12:00 PM–6:00 PM
Latest Express DropoffMonday – Friday 8:30 PM Saturday 4:00 PM Sunday No Pickup
Latest FedEx Ground® DropoffMonday – Friday 6:00 PM Saturday No Pickup Sunday No Pickup
Reviews for this FedEx Office Print & Ship Center2/25/2017Cairo! Cairo greeted me, jumped right on my project...kept track of all the details, made suggestions, worked while I looked around and… Read more2/23/2017I had an outstanding service performance from Kierra twice that day! She is really great at what she does and always takes care of me… Read more2/23/2017Team Member Rachel, was very patience and informative. Rachel's patience allowed me the time to ruffle through the photos I presented to her… Read more2/22/2017Cairo was very helpful. She made great recommendations and was very patient with me. Read more2/12/2017I had Monique two days ago, and I can't remember the name of the woman who helped me yesterday, but I was blown away by their knowledge, and… Read more2/1/2017Cairo is the best. Read more1/31/2017Kierra has helped me out on more than once for both business/personal orders. She is extremely knowledgable and quick, which is rare and… Read more1/3/2017I needed expedited service as another provider did not complete their task in time. The two team members at this location made it extremely… Read more12/11/2016Extended hours would've been useful for ordering online. Read more12/7/2016Cairo was great! The line was very long with all of the holiday shipping and people needing specific service. I was able to get in and out… Read more11/18/2016Meagan was my main point of contact for the order. She was so friendly and knowledgeable. I can tell you that, as a bride, there's a lot… Read more11/15/2016The sales associate who helped us was friendly and processed our order quickly. Read more11/13/2016I arrived in town from Boston needing to print a sign for my booth in an upcoming food show. Kierra had no hesitation jumping in, having me… Read more11/5/2016Team member Kierra helped me figure out what poster size to order. Showed me an example of what it may look like and explained to me that I… Read more11/5/2016Highly professional. Very Helpful Very efficient and proficient. fast and quick service Coordination and communication for project was… Read more11/4/2016Kierra and the rest of the team at the 1 S Sangamon location in Chicago are ALWAYS flawless!! They manage to troubleshoot when I have issues… Read more11/2/2016Cairo and Meagan were both very helpful and provided great customer service. Cairo completed my order accurately and quickly. Meagan… Read more10/12/2016Jasmine was extremely knowledgeable and helpful! She knew exactly what I was trying to accomplish with my presentations and it saved me a… Read more10/11/2016i frequent this store often as i own my own business. the manager is awesome. always positive and makes great suggestions. Read more10/4/2016The women at this office are incredible at what they do. I've come in every other day for the last few weeks with very complicated shipments… Read more
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Make money the easy way when you let an eBay Valet sell your stuff. Bring your electronics, apparel, sporting goods and more to an eBay Drop-Off Center at FedEx Office, and a valet will list, sell and securely pack and ship them for you.
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Upload your documents online and pick them up at FedEx Office on 1 S Sangamon St or print to any of our 1800 locations. We offer self-service color copying, high-volume digital printing, presentations and postcards to name a few.
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Get your packing supplies and let our shipping experts help you ship with FedEx. Our professionals can even help you pack your specialty items like luggage or golf clubs and ship them FedEx Express or FedEx Ground to meet you at your destination.
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Rent a computer with internet access or get online with free AT&T Wi-Fi access at FedEx Office in Chicago. Check email, browse the web, print copies or scan photos. All in one place.
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FedEx Office® Print & Ship Center also offers a full range of photo printing services that can help you make the most of your photos. Photo posters and canvases to cards, calendars and passport photos, we've got it all.


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Private In-Home and Online Science Tutoring in Newport Beach, CA
Receive personally tailored Science lessons from exceptional tutors in a one-on-one setting. We help you connect with in-home and online tutoring that offers flexible scheduling and your choice of locations.
How can a Science tutor help you?
Science is a body of knowledge that attempts to discern information about our universe and the life within it through careful observation and testing of hypotheses. Some of the topics discussed in this search for knowledge include paleontology, the life cycle, biology, and more. In the state of California, students are tested on their science knowledge by the state mandated California Assessment of Student Performance and Progress, or CAASPP exam. Although science is important, many students struggle to fully grasp the complexities of the field. If your child is currently taking a science class and could use some extra help, one great way to get them some extra help is to sign them up to work with a private tutor. Varsity Tutors can find you a science tutor in Newport Beach, CA, who could break down the basic concepts of science to try to make sure your child understands the big picture.
When you sign your kid up to work with a private tutor, they'll gain access to a professional educator who is an expert in teaching students science. That access means that they'll always be able to get their questions answered, which can be a huge time-saver over searching for that information themselves. Also, their tutor will develop individualized lesson plans designed to target your child's weaknesses and give them the tools they need to try to overcome those problem areas. These are just a few of the many reasons that working with a private tutor can be such a rewarding addition to the educational process. Varsity Tutors' educational directors can help you locate an independent tutor in Newport Beach who could help your child try to understand science, so call us today.
Not only will a science tutor afford your child the type of individualized attention that simply won't be possible in a classroom, but they'll also do it on your schedule. Whether you prefer that your child meet with their tutor at your home, somewhere around town, or even online in the form of a face-to-face tutoring session is entirely up to you. That really leaves the power of their education in your own hands, ensuring that you won't have to rearrange the other important activities in your life to get your kid the science help they need.
Varsity Tutors can assist you in finding a science tutor near Newport Beach, CA, who could help your child pursue their full potential in the field of science. So why wait? Call us today and get your child set up on the road to sustained science success now.


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- Product Details
- Fabric Estimator
- Rewards
Show some style with these sporadic paillette sequins! Scattered on a polyester mesh backing remains blue and white sequins which give off a radiant appeal. Generally a netting is dyed prior to the addition of the sequins, however this material has been dyed after the sequins are attached giving it a splattered/marbled effect. Perfect for costumes, a mermaid's perhaps, this fabric will need a lining for certain applications.
Color: BLUE/WHITE
Width: 48"
Content: 100% POLYESTER
Learn about fabric careDry Cleaning recommended.
PLEASE NOTE: The above numbers are estimations only. Please take into account garment size, lining and fabric width.


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Watch for ASML Holding to Potentially Pullback After Gaining 1.10% Yesterday
ASML Holding (NASDAQ:ASML) traded in a range yesterday that spanned from a low of $103.20 to a high of $104.75. Yesterday, the shares gained 1.1%, which took the trading range above the 3-day high of $102.58 on volume of 834,000 shares. Often times after large one-day gains, short term traders will seek to take profits and, as such, investors should be cautious.
In the past 52 weeks, shares of ASML Holding have traded between a low of $77.17 and a high of $114.14 and are now at $103.54, which is 34% above that low price. Over the past week, the 200-day moving average (MA) has remained constant while the 50-day MA has advanced 0.5%.
SmarTrend is monitoring the recent change of momentum in ASML Holding. Please refer to our Company Overview for the results of our proprietary technical indicators that have been scanning shares of ASML Holding in search of a potential trend change.
Keywords: rebounders ASML Holding
Ticker(s): ASML


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Unknown emergency halts showings at Galaxy cineplex in Carson City
February 14, 2013
Audiences at the Galaxy Fandango cineplex in Carson City had their afternoon viewing interrupted when lights flashed in the 12 viewing rooms and a voice urged everyone to evacuate because of a fire in the building.
The patrons, about 70 in all, at first were confused but slowly filed out. They milled around in front of the theater along with Galaxy staffers until an unidentified assistant manager came out and said there was no fire, but that screenings would be interrupted. She handed out yellow rain checks to those with ticket stubs.
Carson City fire trucks showed up but did not remain on the scene.
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Meaning of "the forces of evil" in the English Dictionary
(Definition of "the forces of evil" from the Cambridge Advanced Learner's Dictionary & Thesaurus © Cambridge University Press)
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the part of a cooker with a door, used to bake or roast food