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" Brand: Walls / Type: Meat "
I've never been the biggest fan of sausages. Usually I find they taste quite fatty to the point where they are actually quite sickly to eat. Other times, just the taste of them is off-putting unless the sausages are of a high quality. Cautiously, I tried these mainly for convenience reasons and I found them to be quite palatable. They certainly exceeded my expectations in terms of taste and texture.
The sausages are packaged in pairs in a transparent plastic wrapping which is a great idea as it prolongs the life of the sausages and prevents the unused ones from spoiling as they would do if they were packed together. 3 twin packs of these sausages are sold in a blue cardboard box with the Wall's and a picture of the product on the front.
Being microwaveable sausages, these are very quick and easy to prepare. There are easy to follow cooking instructions on the back of the box which vary depending on the wattage of the microwave being used. I have an 850w microwave and I cook two sausages on full power for 50 seconds. If you have a lower power microwave the cooking time will be slightly longer. When cooking, I would advise placing the sausages on a piece of kitchen towel rather than directly onto a plate as this helps to absorb any juices that may seep out during the cooking process. When cooked, the sausages look and smell very appetising. They turn a lovely golden brown colour and look very meaty and juicy. The texture of these is also very nice. Often with sausages, they can be quite gritty and gristley but that isn't the case with these. I found them to be very smooth and there are never any hard strange bits to come across. As well as looking meaty, they also taste meaty and they are probably one of the better sausages I have tried. They are great as part of a quick meal or they make a nice filling for a sandwich which is the way I usually choose to eat them.
Pork Belly (40.5%), Pork Shoulder (21%), Water, Rusk (Wheat), Pork Fat (3.5%), Potato Starch, Ingredients Less That 2%: Wheat Fibre, Salt, Soya Protein Concentrate, Dextrose, Stabilisers (E450 (I), E450 (Ii)), Onion Powder, Preservative (E223), Yeast Extract, Antioxidant (E300), Herb Extract, Spice Extracts, Colour (Cochineal).
---Nutritional Information---
per 100g per 2 sausages
Energy kCal.............. 278kCal 256 kCal
Protein......................11.2g 10.3g
Carbohydrate........... 10.7g 9.8g
of which sugars....... 1.0g 0.9g
Fat.............................20.6g 19.0g
of which saturates... 7.6g 7.0g
Fibre..........................2.4g 2.2g
Sodium......................0.8g 0.7g
Salt Equivalent......... 2.0g 1.8g
Walls micro sausages can be purchased from supermarkets for £1.97 and they are currently on offer at Tesco for £1.67. I think this is a fairly resonable price for a good quality product which is such an easy to cook and tasty snack. They are also suitable for home freezing and it's a great idea to keep a pak of these on hand. Unfortunately the fat content is quite high so I would advise consuming these in moderation.
**Also on Ciao under the same username**
As a huge fan of the humble sausage I was overjoyed to see a variety from walls that promised to be hot and ready to go in a mere minute, (although they can also be "enjoyed" cold, not sure how enjoyable this experience would be in truth). Excellent thought I until I realised in horror, of course the only medium that would enable such a sizzlingly speedy sausage was my arch nemesis....the microwave!!!
I loathe the microwave and find that 99% of things that go into it end up coming out soggy and bland. My lust for sausages ready in 60 seconds overrided the part of my brain screaming "RUN MATT...RUN FOR YOUR VERY LIFE, AND NEVER RETURN" and so with some trepidation I took them home with me and released them from their cardboard prison.
First off there are 8 per pack rather than the 6 stated above, and they were 8 of the sorriest looking sausages I have ever seen, looking very sorry for themselves they were, withered and anaemic looking, theres no hope all is lost I thought. Having to rely on that loathsome curr who sits slothlike in the corner of my kitchen to transform these pathetic specimens into something to behold seemed unlikely but I punched in 60 seconds and fleed to a safe vantage point to observe.
Eyeing the plastic glutton contemptuously I heard it ding at me so I scuttled over and ripped the sausages out of it's smoking jaws. Things were actually starting to look up, the sausages while not as deep and brown as they may be after a good frying were certainly less pale than they had been.
I snatched ruthlessly at two slices of bread which I then buttered feverishly, I layed the sausages down into their snug little bread bed and covered them over as best I could. With much anticipation I sunk my teeth into the micro sausage sandwich I held in my trembling hands. I was very pleasantly suprised. The sausages were not upto the same standard as a good BBq'ed or fried sausage, they had more of an oven cooked sausage taste and texture about them but considering their method of preparation I was happy with them.
Apparently they also come in a hot & spicy variety, I am a chili addict and so will be keeping my eye most definately out for these little beauties.
To summise these sausages are better than you might think, they do not compare to a traditionally fried sossums but at only 60 seconds and no horrible grubby pan to clean they may be one of the elite few who have made it out of my microwave and into my smiling mouth.
Reccomended to anyone who love saussies but hates mess and fuss, they are perfect for a late night snack in a lovely warm crusty roll.
I am realy picky when it comes to sausages. If they have too much grissle or fat in them then I can't eat them. I saw these in Asda for £1.49 and didn't expect uch from them as you get 6 in a box. I am lazy when it comes to making something to eat before I go to work so thought I would try them anyway.
The sausages come wrapped as pairs in the box so you can eat 2 without worrying about the others being open to the air. I thought that this was a really good idea. You can eat the sausages cold or hot. I had mine hot as they are really quick to heat in the microwave. If you are heating 2 sausages they take 1 minute, 4 take 1.30 mins and all 6 take 2.20mins. I put all 6 in together as Grandad and I were sharing them. When you first take them out of the microwave, they don't feel overly hot after 2.20 minutes but when you cut them in half they are steaming inside. They felt a bit greasy to touch when I was cutting them but the plate that I heated them on came out near enough dry.
The sausages are a good size and 2 of them cut in half are perfect for a 2 slice of bread sandwich. There was no grissle or obvious fatty lumps in the sausages and they smell really nice. I was very pleasantly surprised by these sausages as they have a love meaty taste. They are juicy and succulent without tasting greasy. I found them quite filling too. Grandad was impressed with them. They are never going to be the best sausages in the world for the price but I think they are much better than a lot of premium range sausages that I have tried. I think that they are perfectly seasoned as well.
2 sausages will give you 256kcals, 10.3g of protein, 9.8g of carbohydrates of which 0.9g are sugars, 19.0g of fat of which 7.0g are saturates, 2.2g of fibre and 0.7g of sodium. They contain the finest cuts of pork, have no artificial colours or flavours and are suitable for freezing. They only take an extra minute or so to cook from frozen too.
I would definitely recommend these sausages to keep in the freezer for when you want something quick to eat that tastes nice.
Walls Micro Sausages
Description: Manfacturer: Walls / Type: Meat.
I have to admit that I would probably never have bought these sausages as I am a little bit of a sausage snob and like them to be as good as possible. Mr Siamese has no such qualms and recently arrived home from the shop clutching a box of these and marveling at the fact that sausages could be cooked in the microwave. Now for me, the idea just doesn't work, sausages should be grilled until deliciously brown not popped into the microwave, it just doesn't sound right!
A 275g box of these sausages costs around £2.10 in supermarkets and can be found in the chilled section in supermarkets. The cardboard box is a bright blue colour with the Walls logo on the front and a picture of some tasty looking sausages.
The sausages are packaged in pairs which is handy if you only want to eat a couple at a time. They look a little pale and insipid before cooking but a couple of minutes in the microwave transforms them into plump and brown sausages which look a lot more appetising than I had expected.
If I am being honest, these are not the best sausages that I have ever tasted. They are okay though, didn't have any nasty bits and were well seasoned - and that is surprising as I had assumed they would be horrible! They make a tasty enough sausage sandwich in minutes and although I would prefer to have ones from the butcher, cooked under the grill, if I was in a hurry, I wouldn't turn my nose up at these!
Nutritional information per two sausages is as follows;
256 calories
19.0 grams fat (7.0 grams saturates)
1.8 grams salt
Ingredients are as follows;
Pork Belly (40.5%), Pork Shoulder (21%), Water, Rusk (Wheat), Pork Fat (3.5%), Potato Starch, Ingredients Less That 2%: Wheat Fibre, Salt, Soya Protein Concentrate, Dextrose, Stabilisers (E450 (I), E450 (Ii)), Onion Powder, Preservative (E223), Yeast Extract, Antioxidant (E300), Herb Extract, Spice Extracts, Colour (Cochineal).
So, I am awaiting quotes for my brand new kitchen and in the meantime am still living out of the microwave and toaster. Its been twelve weeks and the meals are becoming more and more unappealing.
Thank goodness for good old mum having us over 4-5 times a week!
Anyhow imagine my delight at coming across these little beauties. Microwavable sausages !? It couldn't be true could it? Sausages that could be cooked in the microwave and were from a well known brand ? There had to be a draw back and I was assuming it was a compromise on taste.
I found the Walls microwave sausages in the refrigerated section of Asda. They are recognizable by their stylish blue box with fat brown sausages on the front, they certainly look appealing in the picture. They cost £1.98 per box from Asda and recently I spotted them in Tesco for the same price give or take a penny.
They are a little more costly than the regular banger as you only get 6 sausages per box instead of the usual eight links. The weight is 275g. As a comparison Wall's regular pack of 8 thick pork sausages weigh 454g and cost around £1.99.
As per the cooking instructions provided on the box, two sausages should be microwaved for one minute. All six will take only two minutes twenty or as these are freezable three minutes thirty from frozen.
Just pop them on a microwavable plate, cover with a sheet of kitchen roll and away you go!
One of my favourite things about these sausages is that in the box the six sausages are packaged in two's enabling you to open them fresh at any point if not cooking six together.
The shelf life was dated a good two weeks later so they remain fresh if not needed. The sausages are a light brown in colour, fairly thick and wrinkly and not too appealing uncooked. In fact they look like left over cooked sausages cooked the day before. But after a minute in the microwave they are plump, brown and wholly inviting! I was seriously impressed, they have such a golden even colour that would be impossible to achieve cooking regular sausages.
Obviously the most important factor is the taste and again I was not disappointed. They smelt good and were tender. They were not gristly nor were they greasy as I expected. To be honest they reminded me somewhat of café sausages with their even golden colour and plump exterior. They were actually really 'meaty' tasting and had a good texture to them.
Nutrition information per 100g : 330 kcal , 67% pork, fat 25.3g, fibre 2.3g.
I shall definitely be purchasing these again. They are so convenient, taste good and less washing up always makes me a happy bunny. Imagine cooking sausages with no fat running or spitting and ending up with a plump even coloured banger that tastes good ... you've just imagined a Walls microwavable sausage.
Generally I don't eat sausages too regularly as find them to be quite unappealing to look at and I never quite trust what has actually gone into them. I also find them to be difficult to cook through without burning and release a lot of fat so on the whole I tend to avoid. Whilst doing our last lot of grocery shopping I noticed these Microwave sausages for sale and having the urge to eat a sausage sandwich thought I would buy a box in and give them a try.
Packaged in a box of 8 (not 6 as shown above) and in a predominately blue box the sausages are wrapped in pairs in a see through wrapper. The box gives full heating instructions depending on the quantity of sausages you want to prepare and having a nicely prepared sandwich roll on hand I placed 2 in the microwave and set the timer accordingly.
In their cold, fresh out of the packet state the sausages look and feel a bit on the manky side if I'm being honest, and my first impressions were not good. They had a strange aroma about them that smelled like cold meat that had been stood a while and appearance wise they were a bit on the shrivelled and pitiful looking side. Thinking that I had probably made a huge mistake I committed myself to at least try them so waited for the timer to countdown on the microwave.
A minute or so later and the sausages were ready. Removing them from the microwave I was actually quite impressed with the visual results. They had transformed from limp looking sausages to nicely browned, plump and moist and the smell coming from them made my mouth water. Splitting them in half to put in my sandwich I noticed that they were easy to cut through and didn't seem to leak any fat or water and I actually found myself looking forward to tasting them.
After a liberal application of Tomato ketchup I was ready to eat my sausage sandwich and I have to say despite my initial misgivings they actually tasted really good. Definitely meaty and well seasoned they had a lovely taste to them that certainly seemed like a 'real' sausage.
Being a well known brand name and probably most associated with sausages 'Walls' certainly have produced a winner here in my opinion. No need for grilling for 10-15 minutes, or frying in oil or fat and being careful to avoid splashes and spits these are certainly quick and convenient to cook and overall they taste great.
Surprisingly the calorie and fat content wasn't as horrendous as I was anticipating, with 2 sausages providing 256 calories, 19.0 grams of fat - of which 7.0 grams are saturates and 1.8 grams of salt. Of course I realise that these figures could never be considered 'good' but for a once in a while treat when the fancy takes you then I can certainly incorporate these figures into my daily allowance and not feel too guilty about it.
As I mentioned in my opening paragraph I am always wary about what meat actually ends up in a sausage, so for the sake of a thorough review I will list the ingredients:
Pork Belly (40.5%), Pork Shoulder (21%), Water, Rusk (Wheat), Pork Fat (3.5%), Potato Starch, Ingredients Less That 2%: Wheat Fibre, Salt, Soya Protein Concentrate, Dextrose, Stabilisers (E450 (I), E450 (Ii)), Onion Powder, Preservative (E223), Yeast Extract, Antioxidant (E300), Herb Extract, Spice Extracts, Colour (Cochineal).
Not that bad when read then, with 61.5% content being Pork meat and the majority of the remainder being water, starch and the stabilisers and herbs.
I don't suppose they will appeal to everyone and as already stated my first impressions on seeing them in their uncooked state was less than positive. However once cooked I could tell no discernable difference between these microwaved ones and others that have been prepared by conventional means, and on that basis they ended up being a surprising hit with me.
I bought our box of 8 from Morrisons for £2.00 so probably a little expensive when compared to buying sausages in packs and presumably they are charging extra for the convenience aspect. Saying that though I would buy them again and I really enjoyed my sausage sandwich the other day and would certainly recommend these to anyone who wants to save a little time and a lot of cleaning up.
5/5 Dooyoo stars despite their sorry looking state when uncooked; thanks for reading my review.
I don't normally buy Walls sausages, I remember a a kid that I never liked them, even though they are probably one of the most expensive and one of the better brands, however walking through my local Morrisons during the week, I was only on the prowl for something for lunch, I walked past these and the colourful packaging caught my eye and I had to have a second glance to see what it actually was.
Walls sausages, 6 thick pork sausages in a box, which were microwaveable and were on offer for only 99p for the box. The packaging had already attracted me, and then the price attracted me too, so I popped a pack in my basket just to try them out.
Walls have been around for years, or should I centuries as they were founded in 1786 which is always one of the points of call on all the packaging of their products. It all started with sausages too, when you think about it, its hard to believe that sausages have been around for that long. Walls is a British brand, established by Richard Wall, who is also famous for making bacon too. The brand has also received Royal Appointment to many of the British Monarchy. Over the years, we have seen Wall's success by entering other food markets including patry and frozen foods, and was only bought out in 1994 by Kerry Foods. Walls products are still manufactured in various places in the UK today.
Wall's micro sausages, I had never seen them until the other day and I knew you could get microwaveable bacon, but had never seen microwaveable sausages and with it being what I consider to be a new thing I had to try.
They are packaged in a small box with a perforated flap that you just tear up to get inside. The sausage themselves are packed in cellophane in two's to ensure freshness if you are not using them all at once. When loking at them, they do look tasty, already browned off and how you would expect a sausage to look when cooked, you just pop them into the microwave for 60 seconds, and they are done. When they come out, they are steaming hot and really look good to eat.
They don't taste too bad, they don't taste like how they would if you had cooked them yourself, the flavour is a tiny little bit bland and not as much taste as a normal sausage. The outside of the sausage does go slightly crunchy as if they had been cooked under the grill and the middle of the sausage looks as though it has been cooked to perfection.
If you are looking for an easy meal they are ideal, and if you have a microwave at work, its really good because of the amount of microwaveable products that are on the market these days, you could have a full cooked breakfast done in less than a couple of minutes.
I wouldn't use these all of the time, however I would purchase them again for ease sometimes and when I haven't got too much time on my hands to cook something. I have tasted a lot worse than these.
The only problems that I have with these are the nutritional values, there is great amount of carbohydrate and fat within this product and not a great deal of protein which tends to put me off because they really are not good for you.
Not bad for a quick microwaveable product if you haven't got a great deal of time.


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Vogt's Notes: Start your Monday morning with Toastmasters
The first two days of the work week are my busiest and most stressful. There just aren't enough hours in the day to get everything done.
Every second and fourth Monday morning of the month, therefore, when I sprint out the door (routinely 10 minutes late) and head north to Breezy Point instead of south to Brainerd, I never fail to wonder, "What in the world am I doing!?"
A couple of hours later, I find myself somewhat more relaxed with a smile on my face as I finally head south. Then I say to myself, "I know exactly what I'm doing."
These are the mornings I attend the Out of Towners Toastmasters meetings. Our fledgling club, of which I'm proud to say I'm one of the founding members, meets from 8:15-9:30 a.m. the second and fourth Mondays of the month at the Pelican Lakes Conservation Club in Breezy Point.
If you're free at that time on those days, I highly encourage you to come and check out our club. Learn how to become more comfortable when speaking in public, pick up leadership and communication skills, and meet some super great people in the process.
We Out of Towners just turned 1, having formed in April 2012 under the leadership of veteran Toastmasters Marjorie Harris and Cindy Hidde. These women have proven to be patient, steady mentors and role models for the rest of us. We still fumble through some of the protocol, but we continue to learn and improve with each meeting.
There aren't a whole lot of us, which is part of the reason why it's become somewhat easy to give speeches to this group. We have gotten to know one another and are comfortable with each other.
That's not to say we don't get sweaty palms and a rush of nervousness when we give our speeches. Those are common feelings in public speaking. But I know it would be a lot worse in front of a larger group. And I know I've definitely improved my public speaking skills in the past year. I believe I can speak in front of a group with fewer "ummms" and "ahhhs," and I believe what I'm learning helps each week when we record News of the North, a weekly news video on our website at pineandlakes.com.
At Toastmasters meetings, we've learned to improvise and fill various meeting roles when our numbers are low. We'd love to change that and have more people to choose from to fill the voids.
So make it a point to attend a meeting and see if it's for you. I promise you'll meet a fun and interesting group of people I've come to know quite well just through speeches. My speech titles have included "Bonjour, Mes Amis," "Senioritis," "Elections 101," "Foxy Ladies," "First Impressions" and "A Bunyan-Sized Blooper."
Have I piqued your interest? Our next meeting is at 8:15 a.m. Monday, May 13. We'd love to have you visit.

subset: commoncrawl


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Death toll mounts for journalists in Philippines
Another Philippine journalist was killed in a drive-by shooting on Wednesday, bringing to at least six the total slain in the country this year. In none of the cases have police determined whether they were killed because of their work as journalists or for other reasons. The investigations into the cases appear to have gone nowhere and get only brief media attention.


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Off to Jamaica
Trip Start Jan 12, 2007
7Trip End Jan 16, 2007
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Instead of parking at the airport park and ride, we decided to leave the car at the nearest MARTA station and ride the train to the airport, hoping to avoid traffic this morning as well as on our return. Once at the airport, I knew Anita would be looking for signs for where we would be headed. We passed the check-in counters for several airlines, Air Canada, Lufthansa, Air France and others. But we just kept on walking. Finally, we reached the Air Jamaica counter and Anita froze in place, mouth wide open and looked at me with this dumbstruck expression. "We're going to Jamaica!" I almost burst out laughing. But just knowing we were headed to Jamaica did't tell her the whole story. She didn't know where in Jamaica we were going - would it be Negril, Kingston, Montego Bay or some place else?
I had to take her passport and ID from her and tell her to step aside while I checked us in at the counter. Then I explained to the woman at the counter to please speak softly because this trip is a surprise to Anita. The woman smiled softly and kindly checked us in. "Have a nice trip," she said to me and then she waived to Anita as we walked towards the pre-inspection area.
With both of our boarding passes and passports in hand, I stepped up to the gentleman, and explained yet again that the trip was a surprise and to please not make any mention of our destination. I could tell Anita was getting a bit irritated by all the secrecy by that point. But luckily, the guy played along with me. "I'm with you, brother!" he said with a smile. "Enjoy your trip," he said to Anita as we passed through.
One last time explaining the secret trip, I had to walk through the metal detector at the screening area with Anita's ticket and passport in hand and explain to the TSA agent about the secret trip. He smiled, reviewed both our travel documents and instructed me to go through. As Anita walked through the metal detector the guy said, "You're going to Houston! Aren't you excited?" With a smirk, Anita replied, "Very funny! I don't think I need a passport to go to Houston."
Finally, we reached our departure gate, and of course the electronic board read, "Montego Bay". The Secret was revealed. The Law of Attraction really does work. I've been wanting to go to Jamaica, and Anita wanted to go some place special for her birthday. And here we are. I could tell Anita was excited just to finally know where we were going. During the two hour flight, we napped, Anita did some work on a project she was hoping to complete that day, and I did some reading. The big surprise is that they actually served a hot breakfast on the flight - cheese omlette with sausage or French toast with sausage. These international flights are pretty good. I can't remember the last time we got a hot meal on a fight, or even a cold meal that wasn't served in a little box.
As the airplane descended, the pilot announced that the temperature is 86 degrees in Montego Bay - perfect temp after escaping the chilly 38 degrees of Atlanta. At the Montego Bay Airport, the customs agent checked our documents. We asked if we really needed to exchange our U.S. currency for Jamaican dollars. "You're in Jamaica, mon," he said in a pleasant Jamaican accent. "We take any kind of money." He also kindly mentioned to us that the hotel we would be staying at was actaully located in St. Ann parish, not in Montego Bay, as we had indicated on our customs documents. That was a surprise to us.
On to baggage claim, then to the transportation area, where we were directed to the appropriate counter where transportation was previously arranged. We were escorted to a semi-air conditioned bus with several other travelers already on board. And wouldn't you know it, just as we climbed on board and sat in our seats a light shower started to fall, which caused the humidity to rise both outside and on board the bus.
The shop owner, a young cheery Jamaican fella with dark skin, dred locks and several deep scratches on his face (you would have thought he was related to the singer, Seal), asked us where we would be staying. When I told him the Gran Bahia Principe, he smiled and said, "Oh yes, I know of that place. Very nice." As I exhaled a sigh of relief, the guy went on to explain that he had once worked construction on the hotel in the very early stages. He said the place was being built by Columbians, and that several people have lost their lives during construction because the owners have been in such a hurry to get it finished. I could tell that news didn't settle very well with Anita. So I quickly asked the guy exactly where the hotel is located. He said it is in a place called Rio. Now we're really confused. Is it Montego Bay, St. Ann or Rio? Who cares. Time to board the bus again.
Another thirty minutes and here we are. As we pulled up to the resort, Anita's mouth dropped open and I too was quite pleasantly surprised to see this grand place. It was spectacular. A stark white building with red tiled roof and beautifully manicured walkways. As the bus pulled around to the front, I noticed that the entryway was graced with an enormous stone sculpture and a huge arrangement of beautiful tropical flowers. We got off the bus, made sure our luggage was getting off as well, and then strolled over to the reservation desk to check in.
A friendly hostess appeared out of nowhere with a colorful tropical drink for each of us that we received gladly. It was at that time that I realized we were at an all-inclusive resort, and I was already getting accustomed to this type of service. The receptionist kindly greeted us, provided each of us with a wrist band, gave us the run-down on the hotel, then off to the room we went with a shy fellow leading the way with our luggage. Aaaahhh, a poolside view. And we could even catch a glimpse of the ocean from our balcony. I actually considered going back down to request that our room be changed because I wanted a full-on ocean view, like the one we had in Rio de Janeiro or Barbados. But Anita insisted that the room was just fine.
So we freshened up and headed out for a quick tour of the grounds to familiarize ourselves with this awesome resort and all that it has to offer. While I grabbed another cool, refreshing drink, Anita stopped at the concierge desk to schedule dinner reservations for tonight and decided to make our reservations for each night of our stay here -- why do it each day when you could handle it all at one time? I like that about Anita. She knows how to take care of business! We stroll the grounds and admire the work that has been done on the place so far. The pool is enormous, the marble and sandstone tile flooring throughout the place adds a nice touch, and everywhere we turn someone is asking if we want a drink. I could really get used to this.
But for now, we head back up to our room for a nap because it's been a long day. After a refreshing snooze we go down to dinner at one of the restaurants. It feels a lot like being on a cruise because the dining area is open and there are lots of people going to and fro with plates piled high with all sorts of food. Too much, too soon. Anita and I opt for a light meal and then leave to do some exploring by night.
We find our way back to the lobby and decide to relax there for a while. Just as we sit down onto a comfy sofa, a hostess named Latisha appears and asks if we would like something to drink. Of course, I order the non-alcoholic specialty of the house - orange and pineapple juice, with grenadine (cherry flavoring) at the bottom. Very colorful, very refreshing. As we await our drinks, another host comes over to greet us. Dean is his name, and he is part of the entertainment crew at the resort. Soon, we are joined by Solan, a lovely young lady, also part of the entertainment crew.
As we sip our drinks they gave us some insight about what they do as "entertainment specialists" - greet guests, make sure people are happy, etc., etc. They attended a one- year program at a hospitality academy in order to be able to work here. It's a good job, they say, but not what they want to do for the rest of their lives. Dean wants to be an actor/comedian. He admires Tyler Perry. Solan wants to be a pharmacist. We wish them both well and decide we had better head off for more discovery before we get too comfortable on that sofa and fall asleep right there is the lobby. Remember, it's been a looooonnnnng day.


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This modern black aluminum LED desk lamp features a natural concrete block counterweight.More Details >
A dimmable LED task lamp in stylish black finish aluminum and natural concrete, this contemporary design blends style, technology and old-school ingenuity. The metal arm rotates and the head tilts to direct the light where you need it. The LED illumination is a warm, white light that promotes vibrant colors and textures. Dims at the touch of a button with no flicker. A solid block of natural concrete is included as a natural counterweight to hold the lamp base in place. Ideal for students, artists, businesses and chic homemakers alike. From Cerno.


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Unsung hero.
The SRAM GXP Team Bottom Bracket features Gutter Seal Technology to reduce friction and weight for smooth-spinning performance. Brand specific, this bottom bracket can only be installed with SRAM and Truvativ cranksets, due to its left side bearing, which uses a smaller diameter to fit with the stepped spindle of SRAM's cranks. Note that this bottom bracket is compatible with all SRAM road and Truvativ mountain cranksets, and it comes with English threading only. It fits 68 and 73mm bottom bracket shells, with included spacers for fitment with 73mm bottom bracket shells.
- Compatible with all SRAM road, Truvativ mountain cranksets
- Fits 68, 73mm bottom bracket shells (comes with spacers for 73mm)
- English threading
Tech Specs
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Reviews & Community
Solid, good price point
- Familiarity: I've put it through the wringer
I like the SRAM GXP system. Simple to install and remove the BB and Crankset. The team gxp bb is at a good price point. I don't like spending a bunch of money on the BB since they wear out like chains and tires. Only annoying thing is that the dust cap seems to pop off easily when the crank is not installed but it's a non issue once the crank is installed.
Tried and true!
- Familiarity: I've put it through the wringer
This is a standard...what else can be said!?
Last and lasts
- Familiarity: I've put it through the wringer
I have only 10k miles on this BB and it's still going strong. I don't ride at all in the rain or mud though. Mainly typical CA weather. Solid BB and never needed any servicing.
Pressfit like BB30 or BB86? I didn't notice any issue with this but I guess I'm on the lighter side.
Solid BB
Its a good BB. It works. No issues with install, no creaking, just put it in and go ride your bike.
Never an issue with these threaded BBs. Reliable and last for a long time if you take care of your bike. I'm in UT so it's pretty dry here, if you're in a wetter environment they might not last as long.
Works like a bottom bracket
- Familiarity: I've used it several times
seems like it will be a fine bottom bracket. Obviously if you have the money go Chris king or even sram ceramic. But if youre like me then this will do just fine.
- Familiarity: I've put it through the wringer
Awesome inexpensive bottom bracket. I've been using it for months with no problems.
Hi There,
I have a SRAM gxp chainset, it came with an English bottom bracket. My bike has an Italian bottom bracket shell (70mm wide, rather than the English 68mm). Will the axle length be OK, if I buy an Italian threaded gxp bottom bracket? Do sram make the cups 2mm narrower, so that the distance between the cranks is still the same, or do I have to buy Italian specific cranks?
Thank you.
Shouldn't have to sell you
- Familiarity: I've used it several times
SRAM makes great stuff. Shouldn't have to sell you on this bottom bracket. Incredible value and super smooth pedaling.
If you are considering buying this, buy it.
i want upgrade my drivetrain to x01/xx1, and my bb frame is BSA, is this the right BB to use?
This says "needs spacers to be used as a 73mm" that is fine but the last one I bought that worked on 68/73mm (not this brand) just used a "spacer"/"washer" type thing on the threads to "shrink" a 73mm for use as a 68mm... I don't want that type of setup.... I just want a 68mm. does this one start out as a 68mm? Thanks
You'll always need a washer or a couple with this BB. I think its one with a 73 and 3 with a 68. The only time you wouldn't use one is with a E-type front derailleur which are rare these days. Refer to instruction manual for exact numbers to use and which side to use them on.
If you are using a MTB crankset on a bike with a 68mm shell, you use the included spacers. If you are using a road crankset on a 68mm shell or a MTB crankset on a 72mm shell, you won't need the spacers.
Ok, but the included instruction page for a SRAM crankset indicates that the spacers should be used for all but a 72mm shell.
I never much liked the graphic only type instructions and its a bit confusing as I did not think you should use the spacers for a road 68 shell but they seem to indicate otherwise????
It works
- Familiarity: I've put it through the wringer
Installed it this summer. Logged 3,000 uneventful miles on it. No problems. Seems to do just fine in the rain.
Smooth Character
- Familiarity: I've put it through the wringer
Only one season on this BB, but thus far it's been running as smooth as a roadie's calves. Pretty inexpensive way to keep the cranks running smooth all season.
3rd season now and it still works great!
- Familiarity: I've put it through the wringer
I've put almost 10,000 miles on this bottom bracket with my SRAM Red cranks and have not had any problems. 2x a year I will remove the BB, clean it, grease the threads, and put it back together. I don't ride in the rain very often, but I do ride through the winter when the BB is exposed all the sand and other crap.
I'm not sure how often you are supposed to replace a BB, but I can see getting another year out of this one (at least) and if I have to replace it, I know it won't hit my wallet hard at all.
Works good
- Familiarity: I've put it through the wringer
It lets my cranks spin real smooth like
Takes a lickin...
...keeps on tickin. Dozens of rock strikes later, spins smooth.
Very solid
Not my favorite installation or sealing setup out there, but once its installed it doesn't matter. These take a lot of abuse and keep spinning.
Does what a BB does
- Familiarity: I've used it several times
I found it kind of hard to track down a SRAM Italian BB and this one does the job great and CHEAP! No creaking or anything like that yet, I'm using for a Force Crank on a Pinarello.
Nice BB
- Familiarity: I've put it through the wringer
I've used this thing for a full season now, no creaks or squeaks! In a world where you can't buy much for under $100 this is a great component at a great price. definitely planning to give it a nice cleaning this winter and keep rockin it.
Finally Replaced
- Familiarity: I've used it several times
Finally got around to replacing my hand-me-down GXP with who knows how many miles on it, but still ran like champ. Only issue was that it made some clicking noise from time to time. But with new cranks I figured I should get a new BB and now it's super smooth and silent


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'Ordinary Grace' is a page-turner
Every once in a blue moon a book comes along that swallows a reader whole: The characters are so full and fleshed out that we are acutely aware of their hopes and despairs; they are like family, complete with closet skeletons and moles.
And if the writer does a really good job, we care very much about what happens to these people, and at the end of the book we feel as though we are saying goodbye to treasured friends.
William Kent Krueger has written such a book in "Ordinary Grace." It is 1961 in the small Minnesota town of New Bremen. Frank Drum, then 13, narrates the story, told 40 years later.
Frank writes, "It was a summer in which death ... assumed many forms. Accident. Nature. Suicide. Murder. You might think I remember the summer as tragic and I do but not completely so."
So begins this mesmerizing page-turner, detailing this tragic summer in the Drum family, headed by a compassionate Methodist minister and his artistic, beautiful wife. By the end of the second chapter I was already wiping tears from my eyes. In 24 pages I cared enough for these characters to cry for them.
Krueger, a Minnesotan and New York Times bestselling author, already has a strong fan base with his mysteries featuring ex-cop Cork O'Connor. "Ordinary Grace" is a departure for Krueger; while I have enjoyed his other books immensely, the writing in this novel is heavy with layers of meaning, and the characters of New Bremen come to life.
Krueger will sign copies of his book "Ordinary Grace" at Turtle Town Books & Gifts in Nisswa from 9:30-10:30 a.m. Saturday, May 11. If you would like a book, please call and reserve one at 218-963-4891.
(Mary Miller is owner of Turtle Town Books & Gifts in downtown Nisswa.)


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You can choose from many unique offerings including more than 37 Associate's, 276 Bachelor's, 161 Master's, and 10 Doctorate degree programs offered across the State System universities! In addition, the universities offer more than 100 of these programs via distance education technologies.
Don't wait to get started on your educational dream. Check the search engine to see which universities offer the program that meets your educational goals!
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This is a simple way to enhance a tray of chicken drumsticks to serve with some roasted potato chunks and a salad.
Use the same marinade for chicken wings as pass-around nibbles.
For 8 drumsticks
1 Make a strong pot of tea using a "smokey" flavoured variety.
2 To each 2 cup measure of tea, add 2 tablespoons of honey, the juice of an orange and a tablespoon of thick soy or oyster sauce. Blend together.
3 Add a cup of water.
4 Layer your drumsticks in a baking tray and pour the mix over them.
5 Place into medium oven and cook for 20-30 minutes, basting occasionally. The liquid should reduce to a sticky glaze.
If the chicken cooks before the glaze forms, remove the drumsticks and keep warm. Put the marinade in a pot and reduce it down until syrupy. Toss the chicken through the syrup and serve.


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"We will be meeting a lot of new people," Meunier reflected, "and this program illustrates our motto of 'Different is Good' in a big way. I feel that it offers the best of my own work, especially because one of the pieces, Vesperae, was a finalist in a choreographer's competition in California."
Vesperae is set to Mozart's Solennes de Confessore, with a Latin text that speaks of rejoicing, mercy, and exultation. As the music loops and soars around the dancers, those emotions are beautifully portrayed in the movement: leaps and jumps, heads thrown heavenward, rounded arms swung up and over.
In 2002, Meunier began to explain a bit about the dances before they were performed, calling them "unwrapped concerts." All three performances at the Courthouse will be "unwrapped." The talks are aimed at helping people better understand the dances and at correcting two main misconceptions about modern dance: that it's hard to get and that it's somber and heavy. To explain its abstraction, Meunier points to music in its many forms. And she points out modern dance pioneers who always included elements of comedy and/or cross-cultural pollination.
Morning Song, by New York choreographer Andrea Woods, is viewed by Meunier as "modern dance meets Afro/Cuban movement." It begins with mesmerizing undulations of the neck, arms, hips, and shoulders, and a rippling of the fingers on each hand. But when the beat kicks in, it shifts to pull-out-the-stops party-time.
"It's not a story," Meunier explained. "It's ensemble work. The dance has a Harry Belafonte feel to it. It's Old World/New World, very lush. It's contemporary but with a '50s feel to it."
Another guest choreographer is Robert Battles, formerly with Parsons Dance Company. When he adapted The Hunt, originally set on four male dancers, for Fusionworks's female dancers, he did not scale down the steps or gestures. The piece is always a show-stopper, partly because audiences are, in Meunier's words, "astounded by women going to this level of physicality."
Indeed, working with the dancers on all of these pieces from repertory is "about the deep slice," according to Meunier. The dancers' bodies know the movement and the music so well that they are able to be more adventurous in expressing themselves.
"You're really beyond thinking," Meunier observed. "If something has to happen within four counts, you might hang on the end, pounce on the beginning, stretch out the middle. It's like thinking like Frank Sinatra, because he's always stretching the rhythm so much.
"Doing that with the movement is really fun," she continued. "It's like you're sitting on the roller coaster next to the person who dares to scream and flail their arms. The dancers are becoming very risky, in a great way."
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|Topic Review (Newest First)
Originally Posted by Bahugo View Post
Congrats on all the fry, such a cool pleco!
Originally Posted by shrimpnmoss View Post
How are you keeping your Ph that low with all that aeration?
I do water changes with 100% RO/DO filtered water which has 0ppm total dissolved solids (the measure of any minerals that are in the water, not very helpful in pinpointing what those minerals are but let's you know what your dealing with at least). So the tank normally has a TDS reading of ~100ppm (last night after a fresh WC it was 84ppm so close enough) which I believe makes i(the water) more susceptible to manipulating the parameters with different methods (could be completely wrong but it sounds right to me). The substrate is about a 65%/35% mix of old ADA AS Ammazonia that I had in another tank and inert natural looking (as much as it can be...) aquarium gravel the respective amounts. So im not sure if the AS is helping at all but maybe a little bit. I also put 3-4 IAL (Indian almond leaves) in the tank a month. These release tannins which stain the water tea color and also I have read that they have an antiseptic quality as well so perhaps they are one of the reasons I have pretty descent sized spawns as the eggs are less likely to mold over. The tank is also loaded up pretty good with DW and they provide water acidifying tannins as well, plus its a must with these Starlights as it is something that they like to lounge/rasp/munch on in their natural habitat too.
That's about it. No chemicals or anything like that. About 6-8 months ago someone was selling Alder cones in the SNS and after doing some reading on them I found the they are supposed to have similar qualities as the IAL. I got a bunch of them too but it just seemed like they did too little for the amount I had to put in the tank plus they wee messy when they broke down and some of them got moldy after a month or so in the tank.
Again I rally have no idea what the true pH of the water is because first off I was using a not the most accurate API test kit and the coloration of the test was a fair amount below the 6 that the card goes down too. The tannins in the water could also have effected the color of the test as well. I may just have to get a decent pH pen or a LaMotte pH kit. But since everything is going well im not too worried about it.
|How are you keeping your Ph that low with all that aeration?
|Congrats on all the fry, such a cool pleco!
|This has nothing to do with your thread other than it's about a Pleco, we had a club meeting and auction at "That Fish Place That Pet Place" yesterday and it is a really big LFS with just about everything you could want. Anyway at the auction someone brought in their Pleco and I have no idea what L# but it was beautiful brown with a zigzag Zebra type striping and it was over 12" long. The auctioneer was afraid to pick it up so the owner came up and held it his hand for the audience to see and I don't think he could touch his fingers together if he wanted to, this thing was fat and calm. Well you could hear crickets chirping and nobody wanted this fish because of the tank requirements I'm guessing, so the auctioneer told everyone it was an orphan and it needed a home so some one bid $5 and walked out the door with it and a 50 gallon Rubbermaid container that was worth $20.
Originally Posted by fresh.salty View Post
I wouldn't worry about changing the pH from increasing DO. If you had high CO2 levels and the aeration caused it to gas off I think that would be different. Also, if ambient CO2 was high in the room it might add some back if the tank had much demand.
Curious though, why do you feel you need higher DO in the tank? Seems that you have a happy and proven set of breeders in the tank.
I always come back to Tom Barrs experience with L046 Zebras where a whole group of 8-10 that he had expired because there was just not enough o2 in the water due, again to the higher temps they require.
I wouldn't worry about changing the pH from increasing DO. If you had high CO2 levels and the aeration caused it to gas off I think that would be different. Also, if ambient CO2 was high in the room it might add some back if the tank had much demand.
Curious though, why do you feel you need higher DO in the tank? Seems that you have a happy and proven set of breeders in the tank.
Originally Posted by S&KGray View Post
I don't think it will cause any issues. Just like you said: extra aeration is good for helping o2 levels in higher temp water.
Originally Posted by HolyAngel View Post
Nice pics bro! They do look awesome, very cute
And as for the O2, you should be fine. But injecting O2 will raise your ph a bit the same way co2 will lower it. Shouldn't actually affect anything though
Nice pics bro! They do look awesome, very cute
And as for the O2, you should be fine. But injecting O2 will raise your ph a bit the same way co2 will lower it. Shouldn't actually affect anything though
|I don't think it will cause any issues. Just like you said: extra aeration is good for helping o2 levels in higher temp water.
Does anyone think that this much aeration will/can cause any issues?
Its a Hagen Mini Elite power filter I have bee using in an adjacent tank and I thought that this would ensure that there was plant of o2 in the water. Haven't had any issues (I also ant find any info pertaining specific pH values and o2 levels of if pH has any effect on o2 levels like temp at all) but since the temp is on the higher side I figured that any extra o2 I could get in the water would be a good thing.
Let me know.
|Nice pics, very cool indeed!!!
It looks like this tank of fish produce a spawn about every 25 days or so. I went down to the basement tonight to finish some housekeeping/filter maintenance/substrate rejuvenation (replacing fert tabs in the substrate that spent) and after looking closely I saw these guys and actually made a pretty big find!
I think they are very pretty fry!
Still have the yolk sacks so I would guesstimate that these are a bit under a week old.
Here is where my find is posted. I first thought that this was a different males cave (not the oldest/larges male in the tank). This had me questioning how they selected breeding partners since in nature usually the oldest (within reason, obviously there is a time where the oldest becomes frail or not strong enough to fend off the new young buck on the block) is the most dominant and also the largest so it stands to reason that he would always be the mate of choice. But after going over pleco placement im pretty confident that this is actually the females cave so no revelations just yet! I still have never seen the fry still hanging out in the cave with the parent/s before so it is pretty cool IMO to have caught these pics!
|Thanks HD. Yes, the L183 Starlight is a very difficult Ancistrus to breed as they are from pristine blackwater regions of the Amazon that are super clear but are stained like tea due to all of the decaying organic matter in the water that has fallen from the flora surrounding it. The PH the come from is in the low 5's to perhaps even the high 4's/ Right now the PH in the tank here is lower then the API kit I have which the card goes down to 6. There is also very little TDS in the water too.
|HD Blazingwolf
|nice fry!!!!! i've heard pleco breeding can be quite a challenge!! i've thought of doing it before but it never made it past go.
Originally Posted by bsmith View Post
Yep, and I'm pretty sure SAE's only eat dead/diying BBA.
Incoming PM.
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Football has been very, very good to us.
After losing seasons 2013-15, the giants put up 11 wins in 16.. they are on way Back
But for now we can console ourselves with this fact-
# of Super Bowl victories since 1985:
1-Chicago, St. Louis, Tampa Bay, Indianapolis, New Orleans, Seattle
2-Washington, Green Bay, Pittsburgh, Baltimore
3-San Francisco, Dallas, Denver
4-New York Giants!!!
Let's make it 5 in 2016 so we can be on a LINE NE again!!!
***Stat provided by "Schloss22"***
My quote was in response to the Cowboys and their fans acting like we won the superbowl... I just don't see it. Happy? Yes. Over elated and content? no.
Also, the Cowboys are 1-1 with Romo out against the Giants.
Note: I did not include the two half games he's played against the Giants-- his first start ever when he came in after halftime already down, and in 2010 when he and the Cowboys were ahead at the time he was knocked out of the game.
Who is celebrating like we won the Superbowl? The boys won a hard fought first game of the season against a division rival. That's it. Does it feel good? Of course it does. Are G-men fans smarting? Of course they are. That's just the nature of being a fan.
I was over at the Boys forum. Many are saying the Giants won't make the playoffs based on last night's performance. So, yeah, there are alot of Boys fans talking BS smack. The better team won last night. The Boys won the TOP & they won the battle of the trenches. You win games when you win those 2 catagories. I had a bad day today. Lost $50 on the game & had to wear a Boys shirt at work as per my bet with a Boys fan. Hated doing it, but I manned up & backed it up. Can only hope we win the week 8 rematch so I can get payback on my Cowboy loving friend.
Week 1 is over for us. Let's hope we get on the Win column vs TB.
It sucks for us because it is a division loss to another team that will be in it at the end of the season and we have to wait 10 days till our next game to see if we improve.


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Ariel Winter shares a name with Disney princess Ariel from The Little Mermaid. Fittingly, the 15-year-old actress is now voicing Disney's newest princess, Sofia. Ariel is best known for playing brainy middle-child Alex Dunphy on the ABC comedy Modern Family., Now, the actress is lending her talents to the title character on the new animated show Sofia the First, which airs on Disney Channel and Disney Junior. Sofia is an adventurous young girl who becomes a princess after her mother marries the king of Enchancia. Several classic Disney princesses will make appearances in special episodes to offer words of wisdom to the young princess.
To go along with the launch of the series earlier this month, Ariel's voice also appears on Disney Publishing's new Sofia the First: Story Theater storybook app ($3.99), available now for iPad and iPhone in the App Store. App users can listen to Sofia narrate the story, or read along themselves. The app also features a puppet theater where players can record their own stories. Recently, Ariel answered email questions from TFK about her work on the show and app, her role on Modern Family and her other interests.
How does it feel to be the voice behind Disney's newest princess, and to get to sing as part of the role?
It really feels incredible! As a young girl [I dreamed] of being a princess, and I'm finally getting to be one! I've been singing since I was little, and I always wanted to find a way to incorporate my singing into my acting. This is the perfect outlet. I work with the most amazing people in the studio for Sofia.
What is Sofia like, and what do you admire about her? Were you like her when you were 7, Sofia's age?
Sofia is a young girl who is courageous, smart, sweet, generous and brave. She never turns down a challenge, and always aims to help people and learn. Even as a teenager, I admire Sofia and I learn from her. I think I was a bit more rambunctious when I was Sofia's age, to be honest, but I was also a lot like her. I was the perfect mix of girly-girl and tomboy, and I always wanted to help.
How is acting in a recording studio different from acting in a live-action TV show or movie?
It's definitely different because with voice work you have to learn to express yourself only through your voice. When you record an animated show, no one will see the facial expressions or hand gestures you use to express how the character feels. Also, with voice work it doesn't matter what you look like when you record. I can go in my pajamas if I want!
You use a different voice for Sofia than your normal speaking voice. Is it hard to keep that going in the recording studio?
I've been doing animation for years, so at this point it isn't hard for me to distinguish between my voice and Sofia's in the studio. As soon as I get into the booth and we start recording, I become Sofia. I think the biggest challenge for me would be to make sure I'm singing like Sofia. Singing in the voice isn't hard, but making sure you have the same inflections as Sofia can sometimes be more difficult.
Sofia is also starring in a new app, Sofia the First: Story Theater. Do you have a favorite app?
My favorite app for my iPhone or my iPad is Scramble With Friends. It's a really addictive word game where you can challenge your friends to see who can find the most words in the jumble and get the most points. I love it!
Sofia is the newest in a line of iconic Disney princess characters—one of whom you share a name with. Which Disney princess was your favorite growing up?
Well I must say my favorite Disney princess now is that adorable Sofia character… When I was younger, though, my favorite Disney princess was Ariel the Little Mermaid! Obviously she would be my favorite because we share the same name, and I've always loved mermaids. In my opinion, she also has one of the best love stories, and I'm a complete sucker for love!
What message do you hope viewers take away from Sofia the First?
I hope young viewers learn that they can do anything they set their mind to and to never back down. I also hope they learn to be as gracious and smart as Sofia.
This season on Modern Family, Alex has been adjusting to high school and having older sister Haley (Sarah Hyland) away at college. Now that Haley is back, what else is coming up for Alex this season?
Alex and Haley always have awesome story lines! I love when Sarah Hyland and I have scenes together. Alex has really started evolving more during this fourth season, and this season she's going through normal high school problems. With Haley gone, the balance in the house was thrown off, and Alex had to find someone new to pick on. Now that she's back, there are more sister fights and adventures.
How do you balance school and acting? What's your favorite subject to study?
I've always been really good with balancing my schooling and my acting. School was always very important to me, and I don't think that is ever going to change. I have [always] gotten straight A's! I make time for it. I also legally have to do three hours of school work each day on the set. I actually love every subject, but my least favorite most definitely has to be history!
What are your hobbies? When we spoke to your costar Rico Rodriguez a few months ago, he mentioned something about making a zombie movie for the Modern Family kids...
I do gymnastics, dance, singing and writing in my free time. I've been writing since I was little. I've started writing a few of my own projects, like short films and full-length screenplays. Yes, Rico, Nolan [Gould], and I are currently writing a zombie movie. As you know, I am the only girl, so I was outnumbered with the genre of the film!


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- Admissions
- Academics
- Campus Life
- Athletics
- Cost & Aid
- News & Events
- About Plattsburgh
Dr. Razvan Pascalau joined the School of Business and Economics at SUNY Plattsburgh in fall 2008. He graduated with a Ph.D. in Economics and M.Sc. in Finance from the University of Alabama. He also holds an M.Sc. in Financial and Foreign Exchange Markets from the Doctoral School of Finance and Banking in Bucharest, Romania. In 2004, he worked full time for the Ministry of Finance in Romania as a Counselor of European Integration. His primary field of interest is (applied) time series econometrics with an emphasis on modeling nonlinear structures in macro and financial data. His research interests also include topics related to financial risk management, international finance, and managerial finance/economics.
Office: Au Sable Hall 325
Phone: (518) 564-4193
Email: email@example.com


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February 29, 2012
I. Roll Call
a. GraceEggleston, Walker Tatum, Erika White, Erika Espinoza
II. Approval of Minutes
a. Motion:D'Andre
III. Approval of Agenda
a. Motion:Chase
b. Second:Rodney
IV. Guest Speaker
V. Action Items
a. SelfDefense Bill
i. Motion to allocate $0
ii. Motion passes, $0 will be allocated
b. Women'sIce Hockey Bill
i. ACHA is an NCAA sponsored leaguecorrect?
1. No
2. Rules/structureevery similar to NCAA
ii. Motion to cover $600 for game ice time:Alan
iii. Second: Rodney
iv. Passes (8/11)
c. 21+Bill
i. Concerns that this maybe double dippinginto SGA funds
1. Fundsrequesting will be used to cover the cost of Tyler Hansen
ii. Any beer on top of first extra?
1. Yes
iii. Motion to allocate full amount ($445)
iv. Second:
v. Passes
VI. Discussion Items
a. ICC
i. Cap on clubs
1. Thoughthas come across but is it fair to students?
ii. Increase in fee's?.
1. Budgetahead of dipping into reserve each year
iii. Shayna: Extra fee? Dues
iv. Alan: Combine Alpine and Nordic?
v. Elijah: Diff btw Urban gaming and paintball
b. ClubSports
VII. Advisor Report
a. Selfdefense workshop 3/3 Ballroom
b. EtiquetteDinner 3/15 5:30-7:30 Ballroom
c. Careerfair 3/16 10:30-2:30
VIII. Senator Reports:
a. Adam:Thanks Nick for typing up stuff
b. Rodney:Free pool table in Mears lobby, HEAVY, Call me. Pricing for the Pinnacles;single $5,000 full academic yr, full furnish. Chipeta pricing has been loweredto competitive rates; $6,250 for single
c. D:Red out at game. First time playoffs in history.
a. ConstitutionMonday 3/5 7pm
b. 21+pre-sale tickets $3 at door $5. Event will be 3/14
X. Advisory Reports
a. Nick:had tough bills and lots ofquestions asked, sentators did an excellent job keep it up
b. H:7:30 next Wednesdays meeting. 3/12 5ish trough gathering
c. M:Tomorrow opening 'how I learned to drive' $5 at door 7pm in taylor. Comedicversion of a story about a girl being molested. WRAP offce $1 tivckets
d. B;Track and Field 3rd con. 8 and 8 to nationals. Wrestling 3 to nationals.2 wks Mens lost at mines, womenwon 66-57. Great fan base. First time 25 years hosted home playoff game. RMACcover first 100, athletics will cover remander of tickets
e. T:College night at rec. pool. Hosting ping pong tourn 3/12. Volleyball starts nextweek
f. Hayden:Nordic at UCSC nations manie, LAX vs du. Mens and womens rugby
g. E:March pool party, no pizza. Tomorrow nigght
h. Noah:next week moonlight snowshoe in millcreek- $10
XI. Special Topics
XII. Remarks for the Good of the Order
a. Traviswas accepted into KU grad. School
b. $3,247remain in bill
XIII. Late Roll Call
a. Chase,Grace, Erika,
XIV. Adjournment


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How to be the Ultimate Gentleman: Breaking Bad & Dave Chappelle

What you need to become the Ultimate Gentleman.

By now you've heard of the ups and downs Dave Chappelle has been having in his recent comeback tour, and if you haven't, we'll break it down for you: hecklers are assholes. That being said, don't let the haters keep you away; the hottest ticket this month is to the Funny or Die Oddball Comedy & Curiosity Festival, where Chappelle is joined by New Zealand comedy group Flight of the Conchords, Demetri Martin, Kristen Schaal, Jim Jefferies and more as they end their U.S. comedy tour. Not many people were able to catch a Dave Chappelle set the first time around, so don't miss your chance now!
Photo Courtesy of: Facebook
After a long week at the office, the last thing on our minds is going shopping for a fashion-forward outfit. Enter Trunk Club. This men's outfitters company will not only hook you up with a stylist via phone or email to get to know your personal style, they also keep in mind what part of the county you're living in, so if you're shacked up in the Southwest don't anticipate heavy layered outfits. What sets these guys apart from other subscription boxes is that they send you complete outfits with everything you need in an ensemble "from the office to the putting green."
There aren't many people who can claim photography as their full-time job, especially not who (like our photographers) are lucky enough to shoot lovely girls from nine to five, but we're sure desk monkeys will like this too. Sony has released "lens-style cameras" that will attach to iOS and Android devices to deliver some of the crispest photos taken with a smartphone. "With the new QX series cameras, we are making it easier for the ever-growing population of 'mobile photographers' to capture far superior, higher-quality content without sacrificing the convenience and accessibility of their existing mobile network or the familiar 'phone-style' shooting experience that they've grown accustomed to," said Patrick Huang, director of the Cyber-shot business at Sony. "We feel that these new products represent not only an evolution for the digital camera business, but a revolution in terms of redefining how cameras and smartphones can cooperatively flourish in today's market." Preorder your own on sony.com.
Your life is probably revolving around the final episodes of Breaking Bad right now. It's sad to see one of the biggest shows in history come to an end, but goddamn was it ever a good ride. The Breaking Bad Complete Series set is a must-have for anyone who still chuckles over "Science, bitch!" or has made the trek to the shooting location of Los Pollos Hermanos (which is really a Twisters in Albuquerque, New Mexico) to sit in the booth Heisenberg himself occupied. The series comes inside a replica of a black barrel, Mr. White's preferred stash spot, along with a Los Pollos Hermanos apron and a booklet, as well as 55 hours of bonus features for $225. Preorder yours today on Amazon.com!
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We recently received a bottle of Qui Tequila as a gift, and we couldn't wait to share it with you. The world's first platinum extra añejo tequila has recently won the gold in the Spirits of the Americas competition, which came as no surprise to those who are already familiar with the brand. This crystal clear extra añejo has been crafted to keep away those negative-tasting notes regular tequila usually comes with, like that fiery burn and watery eyes, and draws out softer-tasting notes like vanilla, butterscotch, honey and toasted oak. Qui is a sipping tequila that you can enjoy straight or on the rocks, but please, if you're going to do shots, leave out the lime!


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This is a very simple recipe for Honey Tea Loaf. It tastes fantastic, keeps well, and absolutely no fat is used.
8 ozs of dried mixed fruit
1/4 pint of strong tea (cold)
4 level tablespoons of clear honey
1 tablespoon of cold water
1 large egg
8 ozs of self raising flour
honey to glaze.
Soak overnight in the cold tea, fruit and honey
Pre-heat oven to 180c or 350f
Next day, add to cake mixture, flour, egg and water and mix till it is a stiffish consistency, mixture should drop off the spoon within 10 seconds.
Grease and lightly flour cake tin, an oblong one is good, spoon in mixture and put in oven for 1 - 1/4 hours. Cover cake with foil if top is cooked before the inside is done. Test with skewer to see if cake is cooked, then whilst cake is still in the tin, brush on more honey to glaze, be as generous as you like. Leave cake to cool in tin, and then turn out onto wire rack.


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Pulaski Technical College Foundation presented Diamond Chef Arkansas at the Wally Allen Ballroom at the Statehouse Convention Center June 8, as two of Arkansas' finest culinarians competed for the title of Diamond Chef.
510 people attended the event, which raised $125,000 for Pulaski Technical College and the PTC Arkansas Culinary School.
Chef Daniel Capello, executive chef at the Chenal Country Club, competed against Chef Jason Knapp, chef and manager at the Pulaski Technical College Big Rock Bistro. Both were assisted by two sous chefs: Capello's team included Matt Cooper and Robert Henthorne, while Knapp was assisted by Brandon Douglas and Shane Henderson.
The contest followed the format of the popular Iron Chef television series. Each chef had 60 minutes to prepare three dishes, and each dish had to utilize a surprise ingredient announced just before the competition.
This year's surprise: octopus.
Local leaders in the hospitality industry judged the chefs on plate presentations, creativity and taste. The judges were Jim Montgomery, State Training Director and Special Events Manager for Glazer's Distributing; Chef Mary Beth Ringgold, owner of Cajun's Wharf, Copper Grill and Caper's restaurants; and Chef Don Bingham, catering guru and former chef for the Arkansas Governor's Mansion. Andre Poirot, director of all food operations for The Peabody Little Rock served as technical judge, and kept an eye out for conscientious sanitation practices.
Chef Capello served a first course of octopus and foie gras saté served on a charcoal grill with peanut sauce and marinated onion-cucumber salad. The second course consisted of a spicy baby octopus roll in avocado with Asian vegetable salad, wasabi, pickled ginger and soy reduction. His finale was truffle-poached octopus on a mushroom tart with ratatouille, truffle sauce, herb salad and fried baby octopus.
Chef Knapp offered a brunch-themed first course of octopus ceviche three ways: bloody Mary marinated octopus served with a vodka and tomato puree, citrus jalapeńo octopus served with lox, English muffin and sauce hollandaise, and champagne octopus served with bacon, French scrambled eggs with chives, toast and caviar. The lunch-themed second course was an octopus salad sandwich roll with homemade aioli and avocado paired with a salad of micro-greens dressed in citrus paprika vinaigrette topping a marinated fried baby octopus. The third "dinner" course featured braised octopus with seared scallops, fresh ravioli of exotic mushroom with Frere Jacque cream and chive-infused oil.
While the judges gave high marks to both teams, the winner and reigning Diamond Chef Arkansas 2010 champion was Chef Daniel Capello.
About Pulaski Technical College Arkansas Culinary School
Qualified professional chefs are vital to the hospitality industry, one of the fastest growing in the world. This dynamic field combines creativity and passion with business skills, commitment to service and competitive drive. Many opportunities await those who choose to make their careers in this exciting arena, and the Pulaski Technical College Arkansas Culinary School is here to help people embark on that career journey.
The PTC Arkansas Culinary School is a world-class training center with highly skilled faculty and staff who are committed to providing the comprehensive and challenging hands-on experience needed to be prepared for a wide variety of exciting positions in the culinary field. Degrees offered include Associate of Applied Science in Culinary Arts, Associate of Applied Science in Hospitality Management, and technical certificates offered include Culinary Arts, Baking and Pastry, Wine and Spirits Studies, as well as an apprenticeship program certified by the central Arkansas chapter of the American Culinary Federation.
In spring, 2010, the Pulaski Technical College Arkansas Culinary School received accreditation from the American Culinary Federation and the Commission for Programs in Hospitality Administration. Graduates will now enter the workforce with the most widely recognized culinary and hospitality credentials in the nation.


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Jetsunma Tenzin PalmoJetsunma Tenzin Palmo was raised in London and became a Buddhist while still in her teens. At the age of twenty she traveled to India, becoming one of the first Westerners to be ordained as a Buddhist nun. The international bestseller Cave in the Snow chronicles her twelve years of seclusion in a remote cave. Deeply concerned with the plight of Buddhist nuns, she established Dongyu Gatsal Ling Nunnery in India. In 2008 His Holiness the Twelfth Gyalwang Drukpa, head of the Drukpa Kagyu lineage, gave her the rare title of Jetsunma (Venerable Master).
Books & Audio
Into the Heart of Life
The real test of our Buddhist practice happens not on the cushion or in the protected space of retreat, but moment-to-moment in daily life, particularly when we find ourselves in uncomfortable situations. How do we respond? In this book, one… Read More
Into the Heart of LifePaperback
About the Author
Jetsunma Tenzin Palmo was raised in London and whilst in her teens she became a Buddhist. In 1964, at the age of twenty, she decided to go to India to pursue her spiritual path.
There she met her Guru, His Eminence the 8th Khamtrul Rinpoche, a great Drukpa Kagyu lama, and became one of the first Westerners to be ordained as a Tibetan Buddhist nun. She remained with Khamtrul Rinpoche and his community in Himachal Pradesh, northern India, for six years and then he directed her to the Himalayan valley of Lahaul in order to undertake more intensive practice. Tenzin Palmo stayed in a small monastery there for several years, remaining in retreat during the long winter months. Then, seeking more seclusion and better conditions for practice, she found a nearby cave where she remained for another 12 years, the last 3 years in strict retreat. She left India in 1988 and went to stay in Italy where she taught at various Dharma centres.
Before H.E. Khamtrul Rinpoche passed away in 1980, he had on several occasions requested Tenzin Palmo to start a nunnery. She understood the importance of this and remembers when in 1993, the Lamas of the Khampagar monastery in Himachal Pradesh India again made the request. This time Tenzin Palmo was ready to take on the formidable task and she began slowly raising interest worldwide.
In January 2000 the first nuns arrived and in 2001 the construction of Dongyu Gatsal Ling Nunnery began and is now, with the ongoing construction of the traditional Temple, nearing completion.
In February 2008 Tenzin Palmo was given the rare title of Jetsunma, which means Venerable Master, by His Holiness the 12th Gyalwang Drukpa, Head of the Drukpa Kagyu lineage in recognition of her spiritual achievements as a nun and her efforts in promoting the status of female practitioners in Tibetan Buddhism.
Tenzin Palmo spends most of the year at Dongyu Gatsal Ling Nunnery and occasionaly tours to give teachings and raise funds for the ongoing needs of the DGL nuns and Nunnery.


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Your financial need is the difference between your family contribution and what it costs to attend Hollins.
A typical Hollins financial aid award may include scholarships, grants, loans, and work study. Hollins, like most private colleges and universities, distributes larger financial aid awards than public universities.
- Start by checking "yes" to the financial aid request on your Hollins application. We'll send you the appropriate forms, including a brochure on how you can submit the Free Application for Federal Student Aid (FAFSA) online. Our school code is 003715.
- You'll receive a Student Aid Report (SAR) from the Department of Education with an Estimated Family Contribution (EFC). This is the estimated amount your family can contribute to your education.
- We calculate the cost of your education (including tuition, books, room and board, personal expenses, transportation) and deduct the EFC to determine your need.
- Many factors determine a need-based financial aid award:
- Number in family
- Number in college
- Consumer Price Index in the state of residence
- Assets
- Business assets
- Other financial aid resources
Hollins, virginia & federal grants/loans
|Hollins Grant
|Hollins may offer grants and endowed awards to those who demonstrate financial need.
|Federal Awards:
|Based on FAFSA results and fund availability
|Virginia Transfer Grant
|Need-based; for those who graduate with an associate's degree from a Virginia community college; 3.0 GPA required
|Virginia Tuition Assistance Grant (VTAG)
|$3,200 (estimated)
|Students must complete a Virginia Tuition Assistance Grant (VTAG) application by July 31 and must be a full-time student.
Finance Plans
|Budget Payment Plan
|Parents can pay fees for tuition, room, and board in 10 monthly installments, interest free.
|PLUS (Parent Loans)
|Parents may borrow funds from the U.S. Department of Education at a fixed-interest rate. Payments begin during the academic year but may be deferred until graduation. A credit check is required and the standard repayment term is 10 years. Parents can borrow the difference between the total financial aid package and the cost of education (including books and transportation).


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Reloads are ok for your gun as long as they are reloaded within spec - they don't exceed the pressures the gun is designed to work with.
It costs me about $.09 a round to reload 9mm and 38 special. That's about 1/3 to 1/4 the cost of commercially made name brand ammo at my local shops... if its available.


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Deloitte Consulting (North America) - Applications
NEC Corporation (Japan) - Database
Mannai Trading Company (EMEA) - Industry
Accenture LLC (North America) - Middleware
Capgemini España S.L.U. (EMEA) - Oracle-on-Oracle
Maplesoft Technology (North America) - Server & Storage
Oracle PartnerNetwork (OPN) Specialized is the latest version of Oracle's partner program that provides partners with tools to better develop, sell and implement Oracle solutions. OPN Specialized offers resources to train and support specialized knowledge of Oracle products and solutions and has evolved to recognize Oracle's growing product portfolio, partner base and business opportunity. Key to the latest enhancements to OPN is the ability for partners to differentiate through Specializations. Specializations are achieved through competency development, business results, expertise and proven success. To find out more visit http://www.oracle.com/partners.
Oracle (NASDAQ: ORCL) engineers hardware and software to work together in the cloud and in your data center. For more information about Oracle (NASDAQ:ORCL), visit www.oracle.com.
Candice van der Laan
Charlotte Johnson


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Nancy - Fab quilt -it's massive! But I'll make sure I steer clear of Stonehenge fabrics. I can't bear fraying. Well done for finishing.
Monica, How do you manage to get so many quilts done? I love the way you photograph them over the hammock, and no, I'm not jealous of you sunshine.
Here's a doll quilt I did for the November swap, pieced on my 1897 28K and quilted and bound on my 1927 99K - both hand machines. A little friend called Lily, who is 9, picked out the colours for the chequerboard for me. I gave her a pile of twelve dark and twelve light fat quarters and asked her to choose five of each. Then I asked her to decide which order to put the strips in. She loved seeing how to turn the strips into squares.


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- "Simple Pleasure": on
"This is gorgeous! I love the copper with the black and white combo. I have a…" read »
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"Another gorgeous pick!…" read »
- "Of Royal Color": on
"It certainly is! I love everything, but the Cg rondelle in Wizard is really something. This…" read »
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- "cooling fruit salad": on
"A fave, not a cave...…" read »
- "cooling fruit salad": on
"One of the best pleasures of summer, and I could use some now. Your colors are…" read »
- "rose of another color": on
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- "calypso raspberry etc": on
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- "My Greek Isle Stayvacay": on
"Sure would have enjoyed it better with a video of each country. Plus add a…" read »
- "cooling fruit salad": on
"This is a yummy pick and does remind me of cool fruit salad! We certainly…" read »
- "cooling fruit salad": on
"Yummmmy!! and not for just being a perfect salad, but also for being a gorgeous selection…" read »
- "rose of another color": on
"Really beautiful combo! I just love your description - sounds like it would be a gorgeous…" read »
- "Mood Indigo": on
"Your pick of beautiful blues and white does indeed say crisp and fresh - very lovely!…" read »
- "My Greek Isle Stayvacay": on
"Wow, you had a wonderful stayvacay - too bad it wasn't real, right!! Love the Greekness.…" read »
- "British invasion": on
"Happy Belated Birthday! Loved this pick instantly - such a cool layout!…" read »
- "rock and roll": on
"Very cool - I love that Zola scull!…" read »
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"I love how you brought out some of the subtle colors in the Unicorn bead -…" read »
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"Well your pick certainly is positive and hopeful - very beautiful!…" read »
- "Sickie Mover": on
"I think your choices depict a perfect cold with all those little germies! And it's very…" read »
- "Haute House Hydroponic": on
"Such a great vivid color combo - just beautiful!…" read »
- "My Nepal & African Stayvacay": on
"I loved all you "stayvacays" and this one is just beautiful!…" read »
- "rose of another color": on
"Sounds like the perfect piece and design!!…" read »
- "calypso raspberry etc": on
"This pick reminds me of a cool raspberry sherbet under the palm trees on a Caribbean…" read »
- "Mood Indigo": on
"This pick does have a cool, crisp feeling! It drops the body temp by about…" read »
- "Tempting Tourmaline": on
"Tourmaline has always been tempting, and I guess always will be! The fabulous colors and sparkle…" read »
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"Love this pick! The colors are wonderful together. This would make a double strand…" read »
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"Fantastic pairing!…" read »
- "calypso raspberry etc": on
"Yummy! I really like the raspberry and the pomegranate with the calypso!…" read »
- "rose of another color": on
"Lovely!…" read »
- "Mood Indigo": on
"Nothing says "Summer Time" like a crisp, cool blue and white mix! This is so gorgeous…" read »
- "Turquoise in Sunflower Field": on
"I enjoy making double stranded button bracelets and this would make a great one with charms…" read »
|5.5" strand
|7" strand
|5" strand
|14.5" strand
|6.5" strand
Read the comments (or add your own)
Beautiful, rich colors!
Warm and beautiful!
I love these colors! So bold and rich but yet still soft and elegant!
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Illinois Public Media News
In-depth reporting from WILL, NPR, the Associated Press, and other sources
Contact WILL News at email@example.com
(M. Spencer Green/A{)
June 10, 2013
Page 634 of 1155 pages ‹ First < 632 633 634 635 636 > Last ›
WILL Newscast audio
NPR News
Texas Lawmakers Revive 'Bathroom Bill,' OK Religious Refusal Of Adoptions
Here's The Deal With That Glowing Orb — And Plenty Of Notes On What It Isn't
Supreme Court Rejects 2 Congressional Districts In North Carolina
Flynn To Take The 5th, Refuses To Turn Over Documents To Senate Panel
Trump Arrives In Israel For Second Leg Of International Trip
Memorial Park Honors Victims Of 2003 Rhode Island Nightclub Fire
Ford Replaces CEO Mark Fields In Management Shake-Up
Saudis And The UAE Will Donate $100 Million To A Fund Inspired By Ivanka Trump
Protesting Students Walk Out On Pence's Address At Notre Dame
In Saudi Arabia, Trump Says Fight Against Terrorism A 'Battle Between Good And Evil'
More NPR News
WILL Highlights
A short film series examining the severe underrepresentation of African-Americans in the sciences.
Classic Mornings
Get more out of your classical music experience and check out Vic Di Geronimo's blog.
The 21st
21st century radio for the 21st state. Weekdays at 11 am on WILL-AM 580.


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Voyage-Air used in the Horror Film "Sucker"
Voyage-Air Guitar is used in the horror film Sucker by Big Screen Entertainment Group. One scene features a female actress wearing nothing but a Voyage-Air as you can see in the photo to the right. We look forward to this movie release after the production team returns from the film conference in Cannes this week.
The Story Line:
Jim Crawley is having a really bad day. He gets fired from his job at the nuclear power plant, his car is impounded and he discovers his wife having an affair. To make matters worse, Jim gets himself abducted by an evil scientist looking to conduct human testing for a vaccine against a deadly mosquito borne virus spreading across the planet. It turns out that years of exposure to nuclear radiation and rabid mosquito DNA don't mix very well and Jim transforms into a half man-half mosquito, hell bent on revenge. Sucker… payback's an itch. See the trailer below or visit the "Sucker" website.


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Help !, I am desperately trying to locate a source for food grade paint to paint my galvanized extractor, and every paint store I have tried is unable to help. They can supply paint for "incidental food contact" but say its unsuitable for the extractor.
Any product names or sources for the paint anyone can help me with would sure be appreciated.
Desperate in Alberta


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Meet Tim Hopp
Trine University - Jannen School of Arts & Sciences
260.665.4852 | email
Theatre is a big part of Tim′s life.
B.A. Rocky Mountain College; M.A. University of Maine; Ph.D. Texas A&M Commerce
I have been at the university since 2003, teaching writing, speech, and theater. Although I grew up in Cleveland and Dallas, I consider Indiana and Trine my real home.
When I′m not in a classroom or in rehearsals with Drama Club (which is where I prefer to be), I can be found with cats at home playing Rock Band II, maybe building furniture, working on a house build with Habitat for Humanity, driving around the countryside, or honestly, there is no predicting what I might be out doing.


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Wisconsin Senate control still up in the air
MADISON, Wis. (AP) -- Senate Democrats are moving ahead as if they have regained control of the chamber through Tuesday's recall elections even though the crucial race is too close to call.
The Senate stood divided 16-16 between Republicans and Democrats heading into the elections. Unofficial results from the race in Racine's 21st Senate District showed Democratic challenger John Lehman leading incumbent Republican Sen. Van Wanggaard by less than 800 votes, and Wanggaard has refused to concede.
Senate Democratic Leader Mark Miller has declared himself majority leader regardless. He held a news conference to say he's already spoken to Republican Senate Leader Scott Fitzgerald about details of the transition.
Fitzgerald says Miller's stance is premature. He spoke to Miller but only about meeting to discuss committee structures if Democrats have indeed won the chamber.
MADISON, Wis. (AP) -- Republican state Sen. Van Wanggaard says he is still deciding whether to pursue a recount in his recall election that preliminary results show he lost to Democrat John Lehman by 779 votes.
The outcome of the race will determine which party controls the Senate.14731410
Wanggaard said in a statement Wednesday that he intends to closely monitor the canvass of votes and then evaluate whether to pursue a recount. He says there were a number of outstanding absentee ballots and voting irregularities.
Lehman is up 1.09 percentage points based on the unofficial returns.
The county's board of canvassers has until June 15 to submit the canvassed totals. Once the last report is in, the candidates have three business days, or June 20 at the latest, to ask for a recount.
Latest News
- Proposed bill aims to bring veterans into agriculture
- Small school graduates four sets of twins
- La Crosse Loggers host open house at newly renovated Lumberyard
- Onalaska removing brick crosswalks on Highway 35
- La Crosse Central holds 95th Memorial Day ceremony
- La Crosse school officials prepare for Summer Food Service Program
- News 8 Sports Round Up- May 26, 2017
- 10 inmates escape from Minnesota prison; 1 still on the lam
- Wisconsin Corrections Department closes internal unit
- State delays release of comments on Walker's Medicaid plans


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Twin-Stick 205Posted in How To: Transmission Drivetrain on April 4, 2005 Comment (0)
We all know that the NP205 is the king of brute transfer cases. Huge gears and a cast-iron case give it legendary strength. The NP205 was used by almost every fullsize truck manufacturer at one time or another and is frequently swapped into vehicles that chew up and spit out lesser transfer cases. Yet modifications and cool aftermarket parts for the 205 are limited to say the least; nonexistent is more like it. Why are there no low-range gears for it, or even a twin-stick shifter?
We got tired of waiting so we built our own twin-stick, in addition to modifying the shift rails for front-wheel-drive high and low, and rear-wheel-drive low. These added functions will decrease the turning circle of your vehicle in tight-quarters wheeling. Shifting to front-drive-only with the emergency brake locked will allow the vehicle to practically pivot in a circle. Those with Dana 44s and lockers will need to go easy on the throttle to keep steering joints and axleshafts from shattering. Dana 60 owners should be able to let it all hang out. Up until now the Atlas II was the only transfer case widely available with this capability. An Atlas transfer case isn't cheap and it is not recommended for fullsize trucks for strength reasons.
You can convert your NP205 to a twin-stick without completely disassembling the transfer case. We modified a Currie twin-stick shifter for a Dana 300 to fit our divorced NP205. This shifter assembly can be modified to fit married 205s with a little ingenuity, or you can build your own.
We have seen a few NP205s that have been modified to perform the same functions by removing the interlock pills. Without the pills in place the transfer case can be shifted into front-wheel low and rear-wheel high or vice versa. Needless to say, this is bad. Spinning the front and rear driveshafts at different rates will cause something to break. By modifying the range shift rail as shown, the interlocks will prevent you from being able to shift the transfer case into these breakage-prone positions. The new shift pattern for NP205s with passenger-side front outputs (Dodge and GM) is shown above. Ford 205s will have the rear-wheel shifter on the right but all other functions are the same.
6PhotosView Slideshow


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Home / News & Polls /
Friday, October 12, 2012
Washington, D.C. - Today's Reuters/Ipsos daily tracking number shows Romney's lead at one point, with support for Romney dropping from 47% to 46%, and support for Obama increasing from 44% to 45%.
This is a daily rolling tracker – this means that we conduct 300+ interviews a day, with occasional 'boosts', and aggregate data from the previous 4-5 days. The sample overlap that occurs as part of this process means that day-to-day changes will be incremental rather than large.
These are findings from an Ipsos poll conducted for Thomson Reuters from Oct. 8-12, 2012. For the survey, a sample of 1,298 American
registered voters and 1,081 Likely Voters (all age 18 and over) was interviewed online. The precision of the Reuters/Ipsos online polls is
measured using a credibility interval. In this case, the poll has a credibility interval of plus or minus 3.1 percentage points for Registered
Voters and 3.4 for Likely Voters. For more information about credibility intervals, please see the appendix.
The data were weighted to the U.S. current population data by gender, age, education, and ethnicity. Statistical margins of error are not
applicable to online polls. All sample surveys and polls may be subject to other sources of error, including, but not limited to coverage error
and measurement error. Figures marked by an asterisk (*) indicate a percentage value of greater than zero but less than one half of a per
cent. Where figures do not sum to 100, this is due to the effects of rounding.
For more information on this news release please contact:
Julia Clark
Vice President
Ipsos Public Affairs
Clifford Young
Senior Vice President
Ipsos Public Affairs
About Ipsos Public Affairs
Ipsos Public Affairs is a non-partisan, objective, survey-based research practice made up of seasoned professionals. We conduct strategic research initiatives for a diverse number of American and international organizations, based not only on public opinion research, but elite stakeholder, corporate, and media opinion research.
Ipsos has media partnerships with the most prestigious news organizations around the world. In the U.S., UK and internationally, Ipsos Public Affairs is the media polling supplier to Reuters News, the world's leading source of intelligent information for businesses and professionals, and the Hispanic polling partner of Telemundo Communications Group, a division of NBC Universal providing Spanish-language content to U.S. Hispanics and audiences around the world.
Ipsos Public Affairs is a member of the Ipsos Group, a leading global survey-based market research company. We provide boutique-style customer service and work closely with our clients, while also undertaking global research.
To learn more visit: www.ipsos-na.com
About Ipsos
Ipsos is an independent market research company controlled and managed by research professionals. Founded in France in 1975, Ipsos has grown into a worldwide research group with a strong presence in all key markets. In October 2011 Ipsos completed the acquisition of Synovate. The combination forms the world's third largest market research company.
With offices in 84 countries, Ipsos delivers insightful expertise across six research specializations: advertising, customer loyalty, marketing, media, public affairs research, and survey management.
Ipsos researchers assess market potential and interpret market trends. They develop and build brands. They help clients build long-term relationships with their customers. They test advertising and study audience responses to various media and they measure public opinion around the globe.
Ipsos has been listed on the Paris Stock Exchange since 1999 and generated global revenues of €1,363 billion (1.897 billion USD) in 2011.
Topline Results
Reuters Polls
Politics (Federal) • US Election 2012
Copyright © 2016 Ipsos in North America.