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Edited by drcarl - 8/28/12 at 7:31pm
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Edited by drcarl - 8/28/12 at 7:31pm
Hi, Dr. Carl (guessing from your tag),
As far as I understand it, in the United States what you are looking for is usually called skipjack tuna. On the Pacific coast, it may be called bonito, but on the Atlantic coast "bonito" is likely to refer to something quite different, though not entirely dissimilar from a basic gastronomic perspective. And there is a HUGE amount of skipjack -- this is not endangered like bluefin and such. So, ok there.
The problem is that if you want to be making shavings as katsuo-bushi, you need someone to salt, smoke, and dry the fish in the proper fashion. This means finding someone who is making the stuff on the Atlantic coast. I would suggest starting with an extensive, far-ranging Google search: for the same reason as you can get fresh miso from North Carolina and fresh natto has been made in Massachusetts since the 1970s, it's not entirely implausible that someone is making katsuo blocks, in which case, they want you to find them to sell their product.
(Incidentally, if you really want to go with the katsuo block thing, you don't have to buy a super-special and highly overpriced katsuo shaver. Buy a high-quality plane whose parts are relatively straightforward to keep clean; usually there are only 4 parts on a plane, so this shouldn't be difficult. To make katsuo-bushi, put the block in a box or biggish pot and run the plane over the top, running with the grain. You could also use an old-fashioned hand-crank coffee grinder, set on the largest possible setting, and you'll get relatively fine katsuo shavings, which are one of several shaving styles.)
If you can't get it, I would strongly suggest that you go over to niboshi, which makes a fine dashi. The fish are extremely small, which means they don't pick up a lot of bad stuff and store it in their fat the way big fish do, and besides you can harvest these little guys pretty much anywhere. The processing is simple -- they're mostly just dried and salted -- so there is less to go wrong.
As to kombu, that's quite another matter. The debates about this are very serious indeed. By some accounts, this seaweed has so much iodine that it will largely shrug off the whole irradiated salt-water thing, but by others it is almost precisely this that makes it so dangerous. Nobody seems to know authoritatively. And there is no clear substitute. So what to do?
My suggestion to you is to start experimenting with dried mushrooms of various kinds to replace the kombu. What you're looking for is an intense umami, i.e. lots of glutamic acid, which you'll find in a lot of mushrooms, caramelized meats, kelp, dry aged cheeses, etc. The problem is that you want this with almost no other flavor, which is why kombu is ideal. Note that glutamic acid is extracted at 140-160F, with no extraction whatever above 176F. So you might try holding something like a single dried mushroom at 140F for an hour and seeing whether you get a decent kombudashi. Based on your message, I somehow suspect that using powdered pure MSG isn't going to float your boat, though I should mention that it does work perfectly well for making basic kombudashi, and if you then use decent dried seafood and good miso, you'll have a heck of a time telling the difference. Whatever.
If you do find a source of kombu that you consider safe, you may want to do the 1-hour extraction method already noted. You could use half as much kombu, saving money (since safe kombu is going to be skyrocketing in price, let's face it), or you could just enjoy the incredible intensity you get from doing it this way.
Ultimately, it is probably worth bearing in mind that most of these ingredients are the product of long periods of poor people using what they had to hand. If you can't get the authentic, original thing, you may be doing true justice to these people by seeking out substitutes from the things you can get, close to hand. And since you live in Seattle, I can't believe that it could be that hard. Is it really necessary to bring dried katsuo all the way across North America in search of safe authenticity?
Anyway, good luck, and I hope this has helped.
Thank you for the exquisite reply. You are very kind. Really: thanks!
Am finding it difficult to find a domestic (US/Atlantic) source for the blocks, and I'm pretty good with boolean search terms. Gotta love the internet. If it's out there, I'll find it.
Meanwhile, it looks like I WILL be experimenting. I made some dashi from prawns, yet the taste was a bit 'thin' so to speak. I'll keep my eyes open for the niboshi; excellent point about their size... As for 'various kinds of dried mushrooms', I have been using 3 fresh shiitakes every day. Usually simmered for 20+ minutes. I wonder if the 'dried' aspect has relevance? I suppose I could try some other mushrooms, too. (and will back 'em off to 140 F or so)
I wonder what other caramelized meats I could try? I had a crazy idea of trying some smoked salmon. I remember having some that was "hard smoked" (or was it cold smoked?) that was stored in oil and was so oishi, my Hawaiian classmates would agree: "broke da mouth - good!" Anyway, I am suspecting that the smoked aspect may play an interesting role in the overall taste combo.
As for adding MSG, you're right. I'll pass. I know it's a cousin to glutamic acid, still, in my opinion it really is chemically a different animal. LOVE the info for 140-160. I am so attached to my digital Thermapen, I take it with me for BBQs, family gatherings, pot-lucks, etc. One of the best $85 I ever spent; makes me a cooking genius and has saved many a meal in addition to being a vital tool for weeks-long coffee (and other) experiments. 140-160; got it. I'll try that with my kombu, too. I am currently using Eden Foods kombu because they do test for the nasty isotopes, although I suspect one pound might be OK and the next one have a hot particle or two. I'd prefer none and however impossible that is, well, that's one reason we have miso daily...it's radio-protective, significantly reduces cancer rates, levels blood sugar, [insert laundry list of conditions here]...LOTS of things. I have found a west coast source, and just learned of this one: http://www.shesellsseaweed.com/ (<--looks promising).
I believe the miso is excellent (Miso Master) since it's organic and aged naturally instead of chemically. I usually make what I call "neopolitan" (like the three-flavored ice cream) by combining barley, red and white in various amounts depending on my mood and the weather (if it's colder I go darker).
You are right about learning to use what IS available. I understand that miso soup is extremely versatile and can be used with one or more of many combinations....fish, the kelps, vegetable leftovers (not brassicas). Now that we've had miso daily for, well, since March, 2011, and having used the powder and the packaged flake, well, I really would like see what fresh shavings taste like. Some compared it to freshly ground coffee.
Arigato my tomodachi - you're the best!
Sir Dr Carl, DC, OCD, ADHD, PTSD, ETC, WTF, OMG, LOL
i'm curious drcarl, you make miso soup from scratch every day? why? I love miso soup too, but...
Alooha kaneohagirl who stay ova d'kine desert place een da arid-kine-zona - lol,
Akamai Kona Haole here... (Went from Hollywwod to the Big Island for high school)
The real answer is probably because I might have a touch of OCD. Other reasoning includes the laundry list of benefits, like 400% reduction in cancer rate is enough all by itself, then there are all the rest, like...well, here's something I wrote:
During the aftermath of the disaster in Fukushima, one branch of my research on radiation prevention and remediation landed me on the fermented soy product: miso!
First used 2 or 3 centuries BC, it has been called a "complete food" (protein, minerals, vitamins and more) which one could survive on; many have. It's absolutely delicious.
Long-term studies with large numbers of people suggest this impressive and long list of conditions which may be treated, cured and/or prevented by as little as one bowl of miso soup per day! (two for cancer and heart disease). I've always said: eat like a (diabetic, heart patient, etc.) to avoid becoming one. Others say "that which treats can prevent."
· Coronary Heart Disease (#1 cause of death in the US)
· Breast & other cancers (lung, liver, leukemia, prostate)
· Radiation sickness (nausea, bloody nose, and more) & resulting cancers
· Cardio- & Cerebrovascular disease (dysfunction of blood supply to brain/heart)
· Dementia
· Hypertension (high blood pressure)
· Hypercholesterolemia (high cholesterol)
· Diabetes (blood sugar disorder)
· Liver cirrhosis (scarring)
· Peptic ulcers
· Chronic pain
· Osteoporosis (weakened bones - especially in non-dairy consumers)
· Food tenderizer
· Marinade
· Salting agent
· Pickling medium
· Antacid / digestive aid
· Anti-oxidant source
· Immune system enhancer
Side effects: a sense of well-being and calm...
(compare that to the side-effects from drugs)
Shelf life: 2-10 years (refrigerated)
Get the paste. Better than "instant."
Organic. NEVER Pasteurized.
Slow-aged NOT chemically aged
(If packaged/prepared, be sure it says "freeze-dried")
Try them all, and try them combined half/half - or any combo!
Barley (dark) - Red - White (sweet)
Current favorite: Was Miso Master Red and Miso Master Barley mixed half-and-half, then it was straight Barley.
This week it's half Red and half White.
Stike that; I've now been on a "neopolitan" kick with some of each in varying proportions.
Avoid all unfermented soy products like soy milk and tofu
(due to adverse hormonal and mineral absorption effects)
I have about 2.5 cups every morning. My sweetie has about 1.5 cups. (total of 4 cup recipe)
The main reason is this: Yum!
I am lucky to work from home (as does my sweetie most days) and I know it's a stupid amount of time, but it's SO delicious! I top the bowls with the scallions we grow...sometimes use our carrots...and I dropped some of our peas in once...oishi! ono kine grines!
It has become extremely difficult to eat out anymore because of what we can wok and because of our ever-growing appreciation for organics.
Don't even get me started about HFCS, HVP, MSG, GMO, ETC.
I, er, we have a profound appreciation for deliciousness...I'd go to the CIA if I weren't nearing 60. Maybe they could teach me how to use my Shun (that my son bought me).
Aloha no,
Kauka Kala
(Dr Carl)
AA-LL-OOOOO-HA Braddah Carl, pehea oe, how you stay?
Yes, Miso is broke da mout Ono-licious!!
But man, from scratch, that is dedication to the organics, man!
(big island, heh? My popz family from Honokaa)
I gave DH straight up edamame for years before it was 'in' as foodies went
(you know us folks from Hawaii, we loves our soy beans with da beer).
Every day his snack when we got home from work was about a pound of
just plain-boiled-pods (oh, and some hawaiian salt).
This did nothing for his High Cholesterol… still yet had for take da meds…
albeit at a much lower dosage than what the doc wanted to give him.
And brah, gotz to have the miso soup wen you go eat sushi bar!! (eh, you wen read my one about when we wen go home in may dis year?)
Hmm. OK:
Meanwhile, it looks like I WILL be experimenting. I made some dashi from prawns, yet the taste was a bit 'thin' so to speak. I'll keep my eyes open for the niboshi; excellent point about their size... As for 'various kinds of dried mushrooms', I have been using 3 fresh shiitakes every day. Usually simmered for 20+ minutes. I wonder if the 'dried' aspect has relevance? I suppose I could try some other mushrooms, too. (and will back 'em off to 140 F or so)
I wonder what other caramelized meats I could try? I had a crazy idea of trying some smoked salmon. I remember having some that was "hard smoked" (or was it cold smoked?) that was stored in oil and was so oishi, my Hawaiian classmates would agree: "broke da mouth - good!" Anyway, I am suspecting that the smoked aspect may play an interesting role in the overall taste combo.
The sort of dashi you have in mind has two basic components: a salt/smoke/sea thing and an umami thing. The former usually comes from katsuobushi or niboshi; the latter almost always comes from kombu.
My suggestion on dried mushrooms was intended to acquire the umami flavor with a bit of that smoke thing you get from katsuobushi (which is smoke-dried or smoked, depending on who's doing it and how). And you are absolutely right: you will not get that same taste from fresh shiitake. You can dry them yourself, if the fresh are inexpensive and/or of sufficient quality to make it worth doing; just dry them VERY slowly to concentrate the flavor without losing any.
You may want to look into hard-core Zen cooking, which in many formulations is radically vegetarian (that sounds like a strange designation, but actually in Japan most "vegetarian" food includes at least some seafood). There are a number of substitutes used to create a classic dashi-like flavor. But they do rely very heavily on kombu.
Caramelized meat is a good idea, but NOT smoked salmon. Your heart is in the right place, and you're thinking, but fish fat is about the last thing you want. I can't speak entirely from personal experience -- my experience matches, but is too thin to say that it's in any sense authoritative -- but the usual argument from French chefs and Japanese ones is that fatty fish make poor stock, and salmon in particular is an extremely bad choice for any kind of stock. It's sort of like lamb: if you make salmon stock, it will taste powerfully of salmon, which isn't usually what you want -- and certainly not for dashi.
You're not looking for smoke; you're looking for umami. Caramelized meat is meat just this side of burnt. Have you ever made brown stock, from roasted bones? You don't want smoked meats, but rather large bones roasted for a couple of hours at very high temperature until deep, deep brown. Note that in the process, all the fat renders off and is discarded. Same thing here: you want the caramelized umami thing but not the fat. A hint of smoke is OK, but it should be very much in the background.
Apart from Zen cookery, then, my next suggestion -- since you are apparently willing to do some cool experimenting, and you have time at home to play -- is to try roasting seafood bones and shells. I suggest clam and oyster shells and white fish bones, and stay away from crustaceans and fattier fish. Roast at fairly high temperature, like maybe 450, with absolutely no seasoning or fat. You'll need to pack this stuff into a pan quite closely to avoid scorching, and there may be tricks to it that you'll figure out in the process. I know for a fact that grilled clam shells are delicious and much loved in Japan: they grill whole clams just as they are, and then struggle to eat the suckers while hot, inevitably burning the fingers. You could certainly also use the skin and probably the scales of white fish, but I'd be sparing about this because I'm not sure exactly how that would render out fat. My suspicion is that a process like this would give you some very strong seafood umami, and might make you some fabulous dashi, but it will likely be very different from other kinds. Which is no bad thing, of course.
Two things about "thin" dashi, such as you mention.
First, do what you can to concentrate umami, usually by roasting and/or drying the ingredient. Fresh shiitakes have it a bit, but roasted-dried ones have it a lot. Fresh kombu apparently has very little flavor of any sort, but once dried in the sun for umpty-zillion hours you get that whole kombudashi thing happening. Just so with whatever else you use.
Second, do use the whole temperature thing you liked. The umami-extraction thing doesn't seem to have much to do with the source, but rather with the glutamic acid itself. I don't know more than that, but the source I've read is probably fairly reliable.
A last note. You might want to use some of that Google-search-fu to look into major seafood-based umami sources. I know that there are a number of seaweeds, jellyfish, and other odd things popular in China and down through Southeast Asia that produce similar kinds of flavors, and these things get highlighted in Japanese cuisine when they do their local versions of what we might call "fusion." Surely not all these ingredients can reasonably be suspected of implication in the Fukushima disaster. Quality might be tricky, but living on the Pacific coast, you should be able to get the stuff. Indeed, it's entirely possible that there is something harvested in your own coastal waters that will be admirable for the purpose.
Don't give up hope, but be open-minded!
Incidentally, if you're really eating this stuff in order to live forever, as it were, have you considered making your breakfast out of natto, miso (or doenjang), and kimchi, all piled on rice? Now that's the stuff to solve everything that ails you. (Pity natto has the texture of snot, of course.) I find that I can get around the whole natto/snotto thing by (a) whisking it up a LOT with chopsticks so it's smooth, and (b) covering it with strong kimchi and doenjang.
Good luck!
... Incidentally, if you're really eating this stuff in order to live forever, as it were, have you considered making your breakfast out of natto, miso (or doenjang), and kimchi, all piled on rice? Now that's the stuff to solve everything that ails you. (Pity natto has the texture of snot, of course.) I find that I can get around the whole natto/snotto thing by (a) whisking it up a LOT with chopsticks so it's smooth, and (b) covering it with strong kimchi and doenjang.
Good luck!
I DID fall out of my chair! LOL!
Good point though with the chopstick and GOOD Kim Chee all over a hot steaming bowl of rice!!!
Oh my god, please stop, I can't laugh any more!
bdl, you gave me a giggle, I was thinking that too!!(I wasn't sure who would get it though) I haven't heard this since, well, since we left Hawaii...
@ KaneohagirlinAZ....
Tida, er, Kaneohe wahine,
... I read some of your May (go-een home) posts. Oh how I especially miss the ahi sashimi -- and the water! I've a friend who is also as organic as I am (almost 100%) who can't believe I'd still allow spam to enter my body. When I have it (about once every year or two), I like it crispy, but not burnt. The Spam Kabob recipe you mentioned cracks me up. I knew there'd be pineapple involved even before I read it, and it does sound yummy!
Although I do prefer sushi and sashimi to malasadas, your mention of Honokaa sure took me back to Tex's Drive In there. They have a very beautiful garden (one photo I took 10 years ago is attached) as well as planny plate lunch, cone sushi and, of course, malasadas.
Too bad about your dad's cholesterol. If I had hypercholesterolemia, I'd have TWO bowls of miso soup every day and monitor for a reduction. If effective, miso is much milder than the horrible statin drugs. There are more natural things that can be attempted, IF the patient is willing/smart. He (and everyone) should be reading at least one article a day from Dr. Mercola's site. Look up high cholesterol there.
Nowadays, the ONLY soy I'll eat is that which has been fermented. NO tofu, no pods (edamame), and certainly no soy milk because un-fermented soy is implicated in disrupting hormonal balances and physically blocks the absorption of some important minerals. It is NOT the "health food" it's advertized to be. Endocrinology (hormones) is a very complicated field of study. We don't want to mess with our hormones. We MUST be well-mineralized.
OK, back to the thrust of this thread. I did get fantastic information from Chris, (up above, below, whatevah). Wow. He nailed my intent and preferences perfectly and gave me what I need to understand and raise my present level of experience.
Kauka Kala
I now have a marks on my electric range that when lined-up, maintains 4 cups of water at 157 degrees F. I am beginning to recognize what that temp looks like too (the quiet formation of teeny bubbles).
Thanks to you, I am learning about the salt/smoke/sea thing and the umami thing. You are a great Sensei. *bows*
My new routine is to pop 3 fresh shiitakes and a strip of kombu into a pot and let them go for an hour or more. I just saw your post about the dried 'shrooms. OK - I am climbing the ladder of knowledge. My partner/Sweetie agrees that the taste from fresh is not nearly as powerful as when we were using dried. They are back on the list. Costco had a fantastic dried product, but we have not seen it for a while: "Shiitake Ya." Mass shiitakes for a very good price.
I just used the last of my pre-Fukushima stash of bonito powder today. I believe the kombu/shiitake/bonito dashi was improved a little with my new hour-long start. I am looking forward to playing/improvising with other ingredients including the dried shiitakes.
I am also focused on locating niboshi now (and to maybe finding an Atlantic katsuo). I want to experiment with niboshi which I understand are dried baby anchovies, (the Japanese anchovy, or Engraulis japonicus). I am having a hard time finding these. There are dried sardines in the frozen section of our store, but that's a different fish.
Yesterday, my sweetie got us the head from a 25 pound King Salmon (it's fresh) as well as a frozen mackerel. I think she was thinking fish stock. I was too, though I see now that it's like making strongly-flavored lamb stock. --my sweetie just told me she made a curry-barley-veggie lamb soup using lamb stock, but that "you have to be sure to get all the fat off," and that she would not use it in miso soup, then *made a sour-puss face*. Also see that G. Ramsay has a recipe for lab stock. I suspect the take-home message here is that the taste is powerfully strong and it just needs to be used where it's appropriate. I saw something on YouTube about eating the meat from a baked salmon head since there is some amount of fish flesh to be discovered, uncovered and eaten. Maybe that's where the salmon head is headed - into the heat and then to be eaten. I'll need to figure out what to do with the frozen mackerel, too.
Your replies are SO relevant and informative. I will absolutely look into Zen cookery; or not. (<--that's a Zen joke?). I have no problem learning from radically-vegetarian chefs, and can still with enjoy grass-fed beef, some whisky and a cigar!
Actually, Amazon just sold me "Zen Cookery: Practical Macrobiotics (The Philosophy of Oriental Culture, Vol. 1) (1966)" in good condition for $8 total. Looks interesting. I saw a preview somewhere and will try this "Rolled Oats" recipe:
2 cups rolled oats
4 to 5 cups water
¼ to ½ tsp salt
Roast oats until fragrant. Cool. Add 2 cups cold water and salt. Bring
to boil, then add 2 to 3 more cups cold water. Bring to a boil again,
then simmer for one hour or until desired consistency. Stir occasionally.
Serve with sesame salt. This cereal can be cooked the night before or
slowly simmered overnight in a double boiler on a low flame.
"Roast oats until fragrant"? That's what caught my attention.
It will be fun to visit the miso soup section.
Relying on kombu is OK with me since I have 3 sources lined up.
I have not roasted bones for a brown stock, yet now I want to. My partner hasn't either. She bought some beef bones intending to, yet never did (tossed the bones after sitting in the freezer for a few years - the bones sat in the freezer, not her). I get it now how smoked salmon is not the same kind of smoky taste I'm after. That was a funny visual about burning fingers in Japan while eating hot clams and hot oysters. I assume they were eating the oysters, not the shells. We grill oysters around here, too, and have good mussels and clams. I'm getting hungry again.
Roasting clam and oyster shells? That means that if I don't go down and collect some oysters at low tide, I'll have to actually buy some and EAT them so that I'll have some shells! Oh, darn!
Am I understanding this idea correctly? --make a stock from clam & oyster shells and some bones from a white fish by following essentially the same routine for making a brown stock from roasted bones: roast shells and bones in a hot oven, then place in a stock pot, add a quart or so of water, (add mirepoix???), simmer for 4-6 hours skimming-off the impurities as they float and then finally strain it through cheesecloth?
I wonder if I'd use the product straight or dilute it?
Have you ever heard of anyone using shells to make a stock like this?
I'll do some Google-fu later, er, tomorrow. I can see already that there IS a bunch on there about landing the umami flavor. Thanks!
I'll not give up hope and am extremely open-minded; thanks for the encouragement (and the rich info). Using ingredients close to home is one of my eating guidelines I attempt to follow (..."grown at home or locally grown").
As for the disaster over there, maybe the south end of Japan is OK, just maybe. Tokyo is not. There are gag orders on doctors and on the public. The poor children. Find "fairewinds" online and search their site for "Tokyo Soil Samples" and discover how just walking around would make your shoes "hazardous waste" in the US. I had a link, but apparently I am too "new" to share links. If you want more links, let me know. English or Japanese. Honto.
With the insanity of incinerating contaminated crops and sending isotopes up into the air, the dumping of waste that's glowing into the ocean, the soft-peddling and covering-up that's going on, I am positive that there is a LOT more going on that is not widely known. I won't get into details about the increased iodine-131 and cesium-137 that has entered, is entering, and will continue to enter our northern hemisphere and especially West Coast food chain...and the other nasty isotopes...
You heard about the small example of increased radioactive isotope levels in the bluefin that migrated from Japan to California, right? I think you know about this. The "big fish" you mentioned. How about the iodine levels in the milk in Hawaii? The cesium in Washington? The Isotopes inland from the ocean spray in California? The Ocean plume headed tot he West Coast? The East Coast readings? BTW - raising "acceptable" levels administratively instead of based on science is idiotic. And, ingesting hot particles which lodge and do damage continuously is entirely different from getting a dental x-ray or flying across the country - the ionizing radiation there passes through the body and it's over. Also, not testing for something does not make it magically absent. I suppose they can say, "...increased levels have not been detected"... lol, not.
Besides moving to Chile, Australia, Tasmania or New Zealand, there are MANY things we can do to reduce our exposure (there is NO "safe level") and to remediate. Rest assured I am not paranoid, though as a member of a team of research scientists and physicians researching prevention and remediation, I may be overly-informed.
Did you know that tobacco that's had a mineral phosphate fertilizer applied will uptake radioactive particles from the soil and air? Now, where's my cigar? lol
Pardon my miniscule rant. I was about to say, Natto? The reason I am having miso every day is not to live forever (that'd be OK, though), it's because of the radio-protective qualities and ALL the other long list of beneficial properties AND the fact that it's SO satisfying and delicious! That I could eat the same thing 14 out of 15 days (with some variations) for this long blows me away. Every day we agree out loud, "yup - that's yummy!" The breakfast concoction sounds interesting, wow, THREE fermented products!....but I'll pass.
There are studies that show the enzyme in natto, nattokinase, can actually dissolve blood clots. This is a big deal because the mainstream allopathic community says "there's nothing that can be done; let your body dissolve them," while they administer fast-acting heparin (Lovenox?) and eventually effective warfarin (Coumadin) anticoagulants. Nattokinase is good for the circulatory system. I prefer the capsules since I have not acquired the taste.
Thank you SO much for exploring all this with me.
Dr Carl (aka drcarl)
Here's an unrelated shot I took in Hawaii when I lived there a few decades ago...
UPDATE: I've been doing some experimenting. Every day is a kind of experiment, right?
MOST helpful were the comments on the two things going on; the umami thing, and the salt/smoked sea thing. I have made wonderful dashi with niboshi now, as well as a follow-up dish with the anchovy and kombu leftovers which I froze while collecting enough for the dish: "tsukudani"
Like the real Big Band sounds that used to be popular, I feel like I missed an era and that actually obtaining a brick of (non-radioactive) katsuo will remain a dream.
Niboshi is not always available at my genuinely awesome market. It's Japanese-owned and has an excellent selection of all manners of Asian foods. A recent trip to Florida taught me how lucky we are here on the west coast. I scoured the area for a decent market and found none. These was Whole Foods, but it was an hour away (one-way). My partner and I had visions of opening a "real" market there, but I'm not sure the locals would understand the difference. Transplants and travelers with discriminating tastes would as it's pretty obvious once you know the difference. If I lived there, I'd frequent the local farmer's market and I'd befriend some farmers and ranchers, too. I have seen ONE market that scored higher marks than our local store. If you are of the organic persuasion and find yourself in Missoula, Montana (of all places), check out the Good Foods Store. OMG. 'Nuff said.
OK, back to dashi. Without niboshi, I have tried tossing a few frozen shrimp into a pan of water. When they come to a boil, they are essentially ready for a cold bath and then slicing into little bits. I know I am missing the smoke thing...sure tastes good. I also have been making shiitake/kombu umame dashi cubes. After the hour at about 150 degrees, I slice the shrooms into smaller bits and make little squares out of the kombu. I reserve the kombu and fill three ice trays with kombu shroomame and mushroom bits. I make enough for 6 days.
When it's miso time, I drop 6 cubes onto a pan and bring the water level up to a mark I've made on a chopstick-dipstick (4 Cups). As the dashi heats I add some wakame to the dashi and cook the shrimps in a separate pan. Shrimp water gets 'skimmed' and goes into the dashi. I make some "glass noodles" in advance. These sweet potato starch noodles join the shrimp, some kombu, the wakame, the mushroom pieces and some nori in my miso bowls. All that's left is whisking the miso (I use barley and red) and adding it back to the dashi...after harvesting a couple spring onion tops from the yard or windowsill, I ring a little counter bell and we eat! YUMMY!
What I am understanding now, thanks you your suggestions and tutoring is that I am not making miso soup...I am making a soup (dashi) and adding miso to it!
Hi Dr carl,
I happened to see your posts today. I know its a old posting. But, I want to ask you few question, as you seem to be very knowledgeable. I am also sailing in the same boat as yours in Miso soup - I want to be safe, still want to enjoy miso.
1) Did you end up finding a bonito flakes producer seller in USA/ EU.
2) Which Sea weed seller do you recommend, considering purity of water/ radioactivity in Sea.
3) How do you manage the increased Iodine intake, which is significant side effect of Kombu, particularly when you don't even use cruciferous vegetables in Miso.
4) What about the option of trying to use canned skipjack tuna instead of shrimps/ bonito flakes in your method.
Expecting your reply soon.
Thank you for your time


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Sit down to a buffet breakfast of buttermilk pancakes, bacon, sausage, scrambled eggs, cinnamon and bourbon smothered apples and more. After breakfast, step out into the Village to see how we cook down the sap collected from our own maple trees to make freshly-tapped syrup.
$15.95 per person
Call 800.734.5611 for reservations.

subset: commoncrawl


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PITTSBURGH, Dec. 5 – Geneticists from the University of Pittsburgh have identified mutations in a gene that are responsible for two heritable kidney diseases. The discovery of four novel gene mutations in the uromodulin (UMOD) gene which are responsible for medullary cystic kidney disease 2 (MCKD2) and familial juvenile hyperuricemic nephropathy (FJHN) proves that these two diseases are actually the same condition, according to a study from the team of researchers led by the University of Pittsburgh School of Dental Medicine. These findings, published in the December issue of the Journal of Medical Genetics, will allow physicians to more effectively test patients for this condition.
The geneticists from the University of Pittsburgh studied DNA from members of several large families with multiple members having progressive kidney failure and gout. The group, led by Thomas Hart, D.D.S., Ph.D., associate professor of oral pathology and medicine at the University of Pittsburgh School of Dental Medicine, was able to identify a small genetic change in the UMOD gene in all affected family members. The product of this gene, a protein called uromodulin is the most common protein in normal urine. Despite its being so common, the precise role of uromodulin is unknown. This study presents the first discovery of genetic defects in this gene, making the role of uromodulin more apparent. The identification of mutations in the UMOD gene will allow testing of clinically unaffected family members to identify those with the gene defect, permitting treatment intervention before significant pathology has occurred.
"If we are able to test children and siblings of individuals already diagnosed with this condition, we can diagnose and treat the disease early, possibly preventing the progression of kidney disease in these patients," said Dr. Thomas Hart.
Prior to the findings in this study, it was known that both MCKD2 and FJHN were heritable renal diseases that share common symptoms such as progressive renal failure, hyperuricemia (an excess of uric acid in the blood), gout and polyurea (the passage of large amounts of urine at one time). Before this discovery, the basic defect in these conditions was not known. Primary clinical features of the two diseases varied in presence and severity that made diagnosing patients complicated.
Working with Dr. Anthony Bleyer of the Wake Forest University School of Medicine, the researchers obtained samples from four families, three with FJHN and one with MCKD2. The Pittsburgh group then conducted genetic linkage and mutational analysis tests on the samples and determined that four mutations in the UMOD gene were responsible for both diseases, making them the same disease. This discovery will allow physicians to develop a genetic test to diagnose this condition, which previously was very difficult to diagnose.
"Understanding the role of uromodulin in normal kidney function as well as in disease may provide valuable insights for the diagnosis and treatment of renal disease and gout. Currently there are approximately 350,000 people on dialysis, and 1 million suffering from kidney failure. An estimated 25 percent have no diagnosed cause of renal disease. This new genetic test will allow us to give some of these patients a diagnosis and determine the frequency of the disease in the population," said Dr. Hart.
Other members of the research team from the University of Pittsburgh include Michael Gorry, Suzanne Hart, Ph.D., Brian Shirts, Linda Xu and Michael Barmada, Ph.D. The study was funded in part by a United States Public Health Service research grant from the National Institute of Diabetes and Digestive and Kidney Diseases.
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Materials provided by University Of Pittsburgh Medical Center. Note: Content may be edited for style and length.
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Musica, Arte, Danza y Cultura
El movimiento por los derechos constitucionales de los pueblos negros de mexico.
A struggle for the national recognition of all black villages in Mexico.
On behalf of the WorldBeat Center, we present to you a newly emerged topic and reality which touches basis on what has been underrepresented on Mexican official establishments and institutions: Afro-Mexico.
Since the arrival of Hernan Cortez--not to mention the Olmec presence which clearly resembles African traits in early Mesoamerica--the African presence became notorious throughout Mexico. Thus, slavery like in the rest of the Americas became fundamental in the minery, sugar cane, and cattle industry. In spite of their key role in fueling a strong economy that would allow Mexico to become an independent nation from Spain, African descendants to this day remain systematically in the shadows of society.
They are not only underrepresented and ignored in the Mexican CENSUS (INEGI) but also have been going through what we refer to as a cultural drought. The effects of globalization projects (such as NAFTA and PPP (Plan Puebla Panama)), which spread deep in rural, coastal, and southern Mexico, currently eliminate any intermediate option between the preservation of culture and that of economic sustainability for Afro-Mexicans. In effect, the African presence in Mexico has been consecutively struggling and resisting to obtain national recognition; thus allowing them the right to be considered in institutional reforms based on standard necessities.
We refer to this resistance as a Maroon Cultural Resistance: a common struggle amongst all African descendants of the Americas which focuses in forming a collective identity by rediscovering, reclaiming, and manifesting their African heritage. As a marginalized sub-culture, Afro-Mexicans have been evidently organizing for the past three decades. Here at the WorldBeat Center we been investigating this topic since 2003. Our goal here at the WorldBeat Center, nonetheless, is to raise awareness about this topic and educate the African-American and Mexican/Chicano/Latino youth in the San Diego/Tijuana area; all with the intention of building cultural bridges of common understanding.
With the resources we have accommodated over the past three decades at WorldBeat Center, we intent to put our tools in practice. One of our strategies will be to film every step we take along the way as well as to publicize what we document throughout public access TV and archive it in our online TV station called "WorldBeat Live!". Furthermore, through our experience promoting music, we intent to help document, support, and spread Afro-Mexican dance, music and other forms of culture. The information and material we gather will be used for educational purposes as well as to fund (e.g. art exhibits, music/dance groups, photographic exhibits, clothing and textiles, fair trade products, musical instruments, CD's and DVD's). This entire process and strategies used in the end will help empower communities for the purpose of reaching self-autonomy.
If you are in either Facebook or Myspace visit us:
Culture Beat - Cursos y Talleres
WorldBeat Cultural Center - Afro-Mexico Dept.
Peace be upon you


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Shock Absorber Black 'Ultimate Gym' bra
Item No.1520108518
Item No.1520108518
Designed specifically for the gym and cross training use, the Ultimate GYM bra offers multi-dimensional support, comfort & performance. This black 'Ultimate Gym' bra from Shock Absorber is made for superior comfort and multi-dimensional support with seamless lining, a breathable under band and padded non slip straps. Other features include a headphone wire holder and a padded hook and eye for mat work.
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*Terms & Conditions apply.Find out more & apply now


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Your Views for April 19
Thoughts about Ha column
Some thoughts on the Richard Ha column in the April 13 Tribune-Herald ("Cheap power for Hawaii Island").
First off, I believe Richard Ha to be a model for a sensible, successful, farmer/businessman. We need more like Richard Ha. Richard rightly pointed out the high cost of electric power underlies the cost of all goods and services on Hawaii Island.
He pointed out farmers are first of all businessmen. They need to make a profit, or they can't continue in the farming business. And Richard didn't say so, but Hawaii laws are notoriously anti-business.
Our high Hawaii Island price of electricity results from: (1) high fuel costs; (2) large distribution area; (3) widely disbursed generating stations; and (4) relatively low power consumption. So, the cost of everything in Hawaii is effected. It's the price of paradise, for us all.
Richard suggests several alternatives to fuel oil for producing electric power, and that's where he and I differ. Some of his suggestions are reliable, and some are not.
In my view, the first responsibility of HELCO is to provide reliable service. The lowest cost should be its second priority.
Of course, we all wish the electric power was cheaper, but it needs to be reliable first. Richard suggests several alternative ways of producing power, but one is not reliable.
Solar is a unreliable source, minute to minute, day to night, and season to season. But imported oil and natural gas (and universally hated coal) are reliable. Locally produced geothermal, hydro-electric and biomass are reliable.
One of the wondrous things about the Big Island is we can raise a protest over just about anything.
So, we have had major, loud, sometimes screaming protests about proposed geothermal, hydro-electric and biomass power plants. And now, on Kauai, we even have a major protest against a dairy farm.
Our wonderful climate, rich soil and abundant water make Hawaii an ideal place for farming. And we can easily generate power from available natural sources.
But it looks like we will continue to burn residual fuel oil and diesel, and even some jet fuel, in our power stations, and import most of our food and milk.
I wonder if the protesters might work for the oil companies?
Jack Roney
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Gucci mane: Tom Ford
Former Gucci and Yves Saint Laurent creative director TOM FORD made the jump to Hollywood with his surprisingly well-received A SINGLE MAN, an adaptation of the Christopher Isherwood novel that's garnered three Golden Globes nominations, including Colin Firth for best actor and a best-supporting-actress nod for Julianne Moore. Not bad for a first-time director tackling a book that was long considered unfilmable. Even our own hard-to-please Peter Keough rated it three-out-of-four stars, praising Ford's "masterful restraint with a loaded subject" -- namely, a middle-aged gay man mourning the death of his lover. (It's currently playing locally at the Kendall and the Coolidge -- click here for showtimes.)
Ford called in to the WFNX studios to talk about the Golden Globes, making the transition from fashion to film, and even bestowed some style advice upon FNX's ever-unfashionable Fletcher and Keith Dakin. Listen to the full interview below:
PODCAST: WFNX interviews Tom Ford [mp3]


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Unidentifiable Organ
105,020pages onAdd New Page
this wiki
this wiki
- Unidentifiable Organ
- Item Level 251
- Binds when picked up
- Unique
- Trinket
- 1890 Armor
- Requires level 80
- Equip: Each time you are struck by a melee attack, you have a 60% chance to gain 24 stamina for the next 10 sec, stacking up to 10 times.
- For the heroic version of this item see [Unidentifiable Organ].
This item drops from Professor Putricide in the 10-man version of Icecrown Citadel.
Patch changes Edit
- Patch 3.3.0 (08-Dec-2009): Added.


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It looks like you're new here. If you want to get involved, click one of these buttons!
Hi everyone,
Maxifuel sports nutritionist Lynn Clay will be live in our forum between 1-2pm today to answer your queries about triathlon nutrition.
Lynn Clay is a sports scientist, nutrition consultant and freelance journalist with eight years experience in the nutrition industry. She's a former AAA gold medallist runner, a keen cyclist and she's competing in Ironman Austria this summer, so she'll be ready for all your nutrition questions.
If you're wondering what to eat and when in training or racing - and afterwards, Lynn's got the answers.
We're opening the discussion now so Lynn will be able to get stuck in straight away at 1pm - so get posting!
Hi Lynn,
I tend to find on days where I've had a particularly hard training session the previous evening I feel alot hungrier the next day than normal. Is there any particular groups of foods I should be eating that day to keep the hunger pangs at bay?
I feel I tend to eat too much to satisfy the hunger which defeats the purpose of the training/exercise in the first place, to slim down a little.
Hi Lynn
My blood sugar levels frequently drop - round about the 5 mile mark when running. The feeling is awful and I can't go on running. Usual pre run meal would be poached eggs on brown toast. Ive now got a psychological fear and it's ruining my training! Help!
Hi Lynn .. well timed from my point of view
I am doing my 7th start on the Iornman line this year and hopefully looking for a slightly better time than 'just finish'
Over the last few sessions and especially the long bike sessions the nutrition as become more of a key factor and I realise that I may need to up the carb intake during the bike in order for my body to fulfill its obligation!! Suffered a little towards the end of an 85miler yesterday and realise I need to address this
I weigh roughly 150lbs and the event is sponsored by High5, I have no problem with taking on board gels/sports drink or anything that moves really but I am a little concerned about overdoing it and bringing on any GI issues. What would you reccommend as a good source per hour over the bike leg?
Enjoy Austria, its a beautiful course!!
Hey Lynn
After my long runs (18-22mi) I tend to just spend the rest of the day/evening stuffing my face with literally anything, how detremental is this to my training?
Hello Lynn,
as a follow on to Meldy's question- what's the current thinking on taking in protein during a long distance event?
What is your thinkin/srategy for long bike training sessions? I try and stick to race nutrition but often find the more i eat the better i feel. My worry is that I actually eat more calories than I burn.
Do you try and stick to race nutrition on training rides or do you eat less?
On long bike rides I often want something savoury to break up the endless gels. What would you recommend that's easy to digest, easy to carry etc?
Also on rest days I find I'm as hungry as on training days! Should I be aiming to eat a similar proportion and amount of carbs/protein on rest days?
Thank you!
Hello Lynn,
Can you give any advice on nutrition for long distance events that run non stop for several days, especially with regard to vitamin and nutrient intake/depletion.
I will be competing in a 24hr event at the end of July which will involve myself and a running partner seeing how many 10k laps we can do between us over 24hrs.
After doing it last year, I felt that the lack of correct nutrition through the event affected my performance. To add to the issue, I am a Coeliac and have to follow a strict Gluten Free diet and therefore all oat based products are out too.
It needs to be pre-prepared food really as you have less than an hour between each run with know cooking facilities apart from a camping stove.
Hi Tony,
It's common for triathletes to battle with hunger due to the heavy demands on energy. Eating small regular meals accross the day rather than 3 large meals can help with energy balance whilst curbing cravings. Although you need to replace carbohydrate, doing it by choosing a low glycemic energy source in each meal or snack and combining it with a protein rich food and some salad, fruit or vegetables will slow down the rate at which the carbohydrates are released and fill you up (protein and fibre are both great at filling us up). If you have a hard evening workout then 2 hours before and again immediately afterwards and eat breakfast the following day as soon as you wake. Eating every 2 to 3 hours and combining foods in this way should keep your appetite in check. I hope this helps. Lynn.
Hi Chris Henry,
I recommend that you switch to a pre-run meal that is easier to digest than your current choice, choosing something like porridge which will provide more stable energy release. You should also look to feed your run aiming for up to 1g or carbohydrate intake per kg you weigh per hour of running as this week keep your energy levels up and allow you to maintain pace past the 5 mile mark. Your ability to digest carbs as you run will dictate what level works for you but ideally aim for between 30 and 60g per hour. This is easy to achieve choosing gels. I like to space mine accross the hour taking 1 every 30 minutes of running (maxifuel viper active gels contain 25g carbs per gel) and washing it down with 250-300ml of water which I carry on a running belt. This fuelling plan should help you avoid the dreaded dip. Lynn.
M Eldy,
Firstly congratulations. To be getting ready for your 7th Ironman is impressive.
I recommend that you aim to take on up to 68g carbohydrate per hour (1g per kilo) if you can usually tolerate this amount. At the beginning of the bike leg you may wish to achieve some of this from bars but the bulk of it should come from your drink as this will supply fluid too and be easier to digest. If you mix a 750ml bottle with 45 grams of carbs you can then aim to take on this each hour + additional carbs from bars (+ additional water if your sweat rate is higher than this) in the first half of the bike leg and gels in the 2nd half (as these are easier to digest later on in the race). Having said that, High 5 provide a drink which is a mix of glucose & fructose so you may be able to go slightly higher than 68g per hour. I would experiment starting at 60g per hour and working upwards in training (to 90g if you get that far) to see what you tolerate. You will then find the maximum you can tolerate without GI issues. The key is that you keep your fluid and carbohydrate in balance so you are ingesting carbs in a 6 to 8% solution (45-60g per 750ml water). Bear in mind that as exercise intensity or duration increase, your ability to digest carbohydrates will reduce. This may mean that you are taking on 80g in the first hour, 75 in the second, 70 in the third etc. If you are racing in the heat then this will reduce your ability to digest carbohydrates further. I hope this helps and good luck with your 7th IM.
HI Jimmy F,
You certainly need to replace calories and particularly refill your glycogen stores after training but what you choose to refeed on can impact recovery and health. There is no harm in taking in a few sugars, treating yourself to confectionary or odd cake as in this scenario it will simply aid refuelling. Ideally, however, you should aim for 80% of your calories to be from 'healthy' sources, selecting lean proteins, low glycemic (wholegrain) carbohydrates, healthy fats and lots of fruit and vegetables. There is evidence to suggest that eating a wholefood rich diet speeds the recovery process by reducing the inflammatory effect that sugars can have on the body. In an ideal world I would suggest you get some fast digesting calories into your body immediately after your run (1g carbohydrate per kilogram you weigh + 10-20g protein). You should ideally then time your next meal for approx 1 hour later and aim to graze eating healthy meals or snacks every 2 to 3 hours from that point on accross the day. This will reduce that ravenous feeling you might be getting too. Lynn.
Hi Ferris Ferret,
Protein during exercise is a relatively new area of scientific interest. Some research suggests that muscle damage is reduced after exercise when protein is included in the fuelling regime, however, no performance advantage has been shown in studies in a temperate climate. Some studies looking at protein added to carbs when exercising in a hot environment however have found a performance benefit which they believe is due to an improved thermoregulation. There has also been a suggestion that digestion is less impaired over a long event due to a possible protective effect on the gut (this has been suggested for collostrum too).
My take out from this is that as the response to fuelling is very individual, it is worth considering taking on protein in your carbohydrate drink if you digest it well and have tried and tested it in training. If you're in a hard training block then potentially the protective effect on the muscle could support recovery from workout to workout and if you're racing in the heat you could potentially reap the most benefit.
Hope this answers your question. Lynn.
Hi Ajford 1,
I personally stick to race fuelling working on 1g carbohydrate per kilogram of body mass per hour. The key is being able to get your carbohydrates on board in the right balance with fluid to avoid GI distress (aim for a 6-8% concentration, e.g. 45-60g carb per 750 ml water). When following this it is very unlikely that you'll consume more calories than you burn. Keeping within this range will allow you to run better off the bike too. Everyone is very different, however, and if you find a nutrition plan that works for you that is slightly different from the science then this is the one you should go with. Science is the start point and then every individual should look at how that science fits them and gradually experiment to find out what fuels them best. Lynn.
Hi Alex Scott Hamilton,
Yes, I totally understand this. Its very common to want a savoury snack to get away from endless sweet flavoured foods on the bike! You can go for something a little less sweet by making up Jam or Honey Sandwiches which will be pretty easy to digest, or perhaps try making up some rice cakes and wrapping them in foil. This is a favourite of elite cyclists and you can find a recipe from Dr Allen Lim (Garmin Cervelo team) online to make these up combining sushi rice, egg and soy sauce (for sodium) with over savoury ingredients. Lynn.
Hi Jelly Bean,
Multi-day events require a very different approach to fuelling which would be tailored for the event in question taking into account the discipline, your body weight and composition, your individual tolerances and what (if any) break time you have from day to day. If you send me an outline of your event with more detail (and include your body comp data if you have it) I can answer this in the detail required separate to this Q & A. Lynn.
Hi Wayne,
Sounds like a great event which will require quite a bit of focus. Your fuelling plan will depend on how you are going to break up the laps between you, but an absolute definate recommendation is that you aim to take on 60-90g carbs per hour that you are actually running along with water and electrolytes. It is a good idea to work out your sweat rates before the event. How much fluid do you lose over an hour of running? knowing this will allow you to hydrate effectively throughout which will have a huge impact on performance. To do this weigh yourself unclothed before and after a 1 hour run at race pace. For each 0.1kg lost you need 100ml fluid next time you run. e.g. if you lose 0.5 kg then your replacement need is 500ml per hour. Choose easy to digest carbohydrate foods and keep protein and fibre low so that you can digest food faster. White sushi rice is good basic staple and perhaps add some soy sauce in for sodium. Keep it basic and catch up on your veggies after the race. Lynn.
Hi all,
Thank you for such great questions - and thank you Lynn for answering them! We'll be back soon with another triathlon webchat, but until then, happy training and racing!
Thanks for all of your questions. If you have any others burning, visit www.maxifuel.com and contact me on the ask the experts page.
Thanks Lynn for your advise, I will definately do the weighing to check fluid loss. I think my local supermarket do a gluten-free Soy sauce so will give that a try.
We will be running alternate laps over the 24hrs. Last year I had a big bucket of cold GF pasta, tuna and cashew nuts and just ate it when I fealt the need. Do I need to eat more controlled measures of food.
Sorry for sneaking the extra question in.
Really appreciate your advice, Wayne
I'll unstick now Kittenkat.


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Physical Education
|Ancient Olympics
|JuniorLinks.com - Golf
|School Athletics Center
|Bam! Body and Mind
|Little League Online
|Science of Baseball
|Baseball - Fact Monster
|Major League Baseball - Kids Page
|Science of Ice Hockey
|Basketball Hall of Fame
|My Pyramid.gov
|Shape Up America!
|Basketball - Fact Monster
|NCAA Football
|Skateboard Science
|Bodies in Motion - Minds at Rest
|NHL for Kids
|Special Olympics
|Boston Bruins
|New England Patriots
|Sports Illustrated for Kids
|Boston Celtics
|Nutrition Cafe
|Sports Rules
|Boston Redsox
|Nutrition Explorations
|Sport Science
|Food Pyramid - Healthy Eating
|Totally Baseball
|Football - Fact Monster
|Olympics Games Primer
|US Gymnastics
|Girl Power! Health
|Olympics - Go for the Gold
|USA Olympic Team
|Health Hopping - Jump Roping
|PE Central
|USA Track and Field
|Healthy Teeth - Games
|Way Cool Running
|International Tennis Federation
|President's Physical Fitness Challenge
|Women's National Basketball Assoc.
|Judo Information Site
|Providence Bruins
|Winter Olympics 2006
|Jump into a Healthy Life
|Pro Football Hall of Fame
|Winter Olympics 2006 Activities
|Junior Tennis ITF


text:
A winter of labor strife is looming. Following the collapse of steel contract talks on Jan. 22, the powerful IG Metall, Germany's biggest union, is asking 135,000 steel workers in the country's Ruhr industrial heartland to vote to strike. If they do, as expected, it will be Germany's worst labor conflict since IG Metall's three-month job disruption in 1984.
The steel battle is a bellwether for millions of other German workers and their employers. It is also being closely watched by the Bundesbank, which has driven German interest rates up to the highest level in its history to stamp on what it fears is a looming wage-price spiral. The government is calling for settlements "substantially below" 1991's 6.5% average.
But already, 430,000 bank workers have started a series of short warning strikes, while 1.2 million government workers will soon begin talks. Employers complain that the double-digit pay hikes that the unions are calling for will cripple their ability to compete in global markets.


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Personal Information
Personal Bio
Hi I'm sammy and I'm interested in most things like dc, marvel and a lot of horror! Some of the pictures you will see are a lot of the cosplays that I enjoy wearing when I can! I talk to others to see if I can improve my skills like making a full costume by myself which at the moment is Anna from frozen! I'm very bubbly so hope to bring that to the images you see! You should probely see me at a lot of cons
Cosplay Bio
I got started into cosplay when I met my friend chelsea where we started this anime club, we then got to meet the plymouth cosplay group where I got to meet everyone else we all have been friends for about 3 years now.
What I like about cosplay is that I have meet alot of great people and some creepy people, it boosted my confidence greatly and I love that I just get to act like the characters!
Ive started to do modelling with my completed cosplays to show them off as to say.
Im now part of the The1stCapedCrusaders so if your into DC heros and villians have a watch there is a cosplayisland, facebook and youtube account
Check out my Facebook Page NightMare in Wonderland for the FB view
Contact Information
my skype is sammymisa16
CosplayLab SammyMisa


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yes perfect way to put it , and yes im a noob =/ but we learn something new everydaythat's not even close to what it means, or how to do it..
1. loosen the nut
2. adjust the screw (in = TIGHT, out = LOOSE).. to further expand on that, the tighter the tension is set, the more pressure it takes to open the BPV.
3. once adjusted to where it needs to be, tighten the nut to keep the screw from moving during time/vibration.
Note: a BOV set too loose, or 'soft', can actually sit 'open' during high-vacuum situations, such as idling, or light-throttle cruising.
Summary: the screw/adjuster does not make a BPV or BOV louder or more quiet, it makes the piston/diaphragm easier/harder to open.
The volume is determined by how much "boost pressure" is being expelled/rerouted, as well as the actual design if the BPV/BOV. 5psi will be a lot softer sounding than, say, 20psi.
Think of yourself exhaling.. normal breathing is very quiet, because a minimal amount of 'pressure/volume (as in mass, not audible)' is being expelled. After a sprint, your breathing is much louder, because you are now expelling a greater volume/pressure of air.
understand, now?


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The 77th Annual Educational Conference (AEC) & Exhibition has now come to a close. We at the National Environmental Health Association would like to thank everyone who made the trip to Washington, DC and attended virtually.
The AEC is an opportunity for so many people from so many different places—each with their own unique challenges and goals—to share their knowledge, gain new insight into environmental health issues, and return home with a fresh perspective from their newly acquainted colleagues and friends. Therefore, we hope that you find great value in the new knowledge and education you have gained, and have many takeaways to implement in your organization now and in the future.
While the actual conference may be over, there are still many opportunities to continue learning and meeting new professionals in the environmental health field. Don't forget that all AEC attendees can access the conference virtually to review videos of educational sessions and continue to engage with other environmental health professionals. In the weeks following the AEC, we hope that you will continue to network, learn, and share your thoughts and opinions on the AEC, as well as your photos!
Once again, on behalf of the National Environmental Health Association and all of our wonderful sponsors and supporters, thank you to all of you who joined us at the 2013 AEC & Exhibition, and we look forward to seeing you again at the 2014 AEC in Las Vegas.


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Residential Cleaning Services
Regularly Scheduled Cleanings- Weekly
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- Monthly
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One-Time Cleaning- Cape Cod Seasonal Cleanings
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Post Construction Cleaning- Are you a Professional Builder - we know what it takes to get the job done right, the first time, we are your "professional cleaning company".
- Homeowner's - Are you doing your own renovations, hire a professional cleaning company to tackle the cleaning. We will not only do the cleaning but if you would like, we can professionally do the windows as well. Just ask us to include a seperate quote on the windows while quoting the job.
Vacation By Owner Rentals- We set the standard in the industry when it came to VBOR's, Home Away and We Need a Vacation clientelle here on Cape Cod.
- We listened, and We reacted - We are your "One Stop Shop"
- We Can Do It All For You, because "we wrote the book"
Anyone can do surface cleaning- We take the time to get into those nooks and crannies.
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We pay attention to the Detail....We ARE a reflection of what you want to represent - whether its your OWN home, your Summer Vacation getaway or your Vacation rental property. More importantly, we understand the element of communication. Communication is a key factor when it comes to customer satisfaction and our direct success. You'll never have to worry about an employee understanding your needs, because each one of our employees understands US.
What sets us apart from ALL the others...
Washing / Waxing / Dusting and Vacuuming go hand in hand with each cleaning.....
REO properties & Estates- Trust a Licensed Home Watch Security Company to manage the cleaning and manage the watch services for these properties
- Let a Bonded and Insured Company ensure that the Cleaning is done in an appropriate manner.
- We will ensure that these items do not show up for sale in the local consignment store.
Helpful Links
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- Cape Cod Maid Service
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- HomeWatch of Cape Cod
- Cape Cod House Check
- Cape Cod Weather Forecast
- Cash Assistance Guide
- Quick Buy Domains


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In intermediate/advanced classes, fine tune your throwing skills and explore a variety of vessel forms. Investigate complex surface decorating techniques, and foster a personal style.
Disclaimer: Our studios come equipped with 25 electric potters' wheels, a gas reduction kiln and three electric kilns. During the fall and spring terms you'll have the opportunity to take classes using stoneware, and in the summer month's porcelain is the material of choice. All work is glaze-fired to cone 10. Clay is included in the cost of tuition (unless you use bagged clay, which may be purchased for $20 per 25-pound bag). Firing charge is five cents per cubic inch for two firings for all work made in classes and workshops. Students must supply their own tools, which may be purchased from 92Y.
Prerequisite: Two semesters of Handbuilding and Wheel Beginner.
First Session: Tue, May 2, 2017, 10 am - 1 pm
Bobby Silverman
show bio
Robert Silverman joined the 92nd Street Y as Director of the Ceramic Center in August 2007. He oversees a large and diverse program offering over 20 classes and serving 1,100 students a year. The program encompasses after-school classes for children and teenagers and a variety of day and night classes for adults. Along with program development, Mr. Silverman's responsibilities include recruiting and managing a faculty of a dozen working artists and managing the professionally equipped ceramics studios.
Originally trained as a social geographer, Mr. Silverman began his career as a ceramic artist over 25 years ago while studying in Japan where exposure to beautiful handmade objects used in daily life inspired him to pursue a career in the arts. He has exhibited internationally and his work has been included in shows at The Museum of Art and Design, New...for full instructor biography and other classes taught by this instructor, click here
Day(s): Tuesday
Sessions: 9
Supply List: Click here to view list
Class Calendar: View class calendar
Location: Lexington Avenue at 92nd St
Room: S366, 3rd Fl, S Bldg
Price: from $375.00
If you have any questions or need assistance with your registration please call Customer Service at 212.415.5500 during our Hours of Operation.
If you prefer, you can order your tickets and class enrollments by calling Customer Service at 212.415.5500 during our Hours of Operation, using Visa, MasterCard or American Express. You can also place your order by fax, by mail, or in person at our Box Office on Lexington Avenue at 92nd Street.
Individuals who have participated in 92nd Street Y programs over the past year in selected program areas, participants in certain memberships, and those who have made contributions of $500 or more to 92Y, are eligible to register for programs before they become available to the general public.
Patrons that qualify for Priority Registration will receive packets in the mail explaining how to purchase online. Priority registration is normally mailed 2-3 weeks before a catalog is available. Registration information includes your Patron ID#. You can use this ID# to setup your login information online. This will allow you to register early for a course or event. Please note: if you receive a packet, you are only eligible to priority register for the programs covered in your packet.
To find out if you are eligible for priority registration, don't have your Patron ID#, or having difficulty ordering online, please call 212.415.5500 or email.


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|CFDA Number:
|84.060 - Indian Education Grants to Local Educational Agencies
|Program Goal: To help American Indian and Alaska Native children achieve to the same challenging standards expected of all students by supporting access to programs that meet their unique educational and culturally related academic need.
|Objective 1 of 1: American Indian and Alaska Native students served by LEAs' receiving Indian Education Formula Grants will progress at rates similar to those for all students in achievement to standards, promotion, and graduation.
|Indicator 1.1 of 1: Student achievement: Increasing percentages of American Indian and Alaska Native students will meet or exceed the performance standards established by national assessments.
Source: National Assessment of Educational Progress, 2000, 2002; Schools and Staffing Survey, 1997.
Frequency: Biennially.
Next Data Available: February 2006
Data Validated By: NCES.
Data validated by National Center for Education Statistics review procedures and statistical standards.
Limitations: The small sample (for the subpopulation of American Indian and Alaska Native students) means there is a high degree of standard error surrounding the estimates and limits data collection and possibilities for comparison to other populations. These estimates will vary greatly until a larger population is surveyed.
Explanation: NAEP assessments for reading and mathematics are not administered annually. American Indian and Alaska Native students were oversampled for the 2005 NAEP assessments in reading and mathematics to increase the reliability of the data.
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BELLE GLADE, Fla. – Hundreds of teens helping Belle Glade residents
With a paintbrush in hand, 15 year old Evelyn Stetzer places the finishing touches to the life center building in Belle Glade. This is her third year signing up for Christ Fellowship Church's week long summer camp. The camp is actually a time when teenagers serve the community by doing different projects.
Evelyn Stetzer told us, "All my friends are like really close, we have good team work and honestly I love it. This is my first year doing physical labor getting hands on, and actually seeing the immediate difference."
Ryan West is also a volunteer this week. He said, "Once you get out here and you really start showing the love of Christ, you realize rather than sitting at home and thinking about yourself all of the time, you get out here and really serve people, that's when you have the most joy in your heart."
Four hundred and seventy four middle and high school students have been out in the Belle Glade area all week. They have been painting, helping with the community garden and hosting Vacation Bible School.
Kevin Wilson, Director of Student Ministries at Christ Fellowship Church said, "I believe this generation is a very cause driven generation and so I think the idea of serving others is so important to our students. Our students are passionate about a few things, one of them is serving. This is not us coming here to help the community, it's to help serve alongside the community and because of the response we have seen from the amazing people of Belle Glade, that's just prompted us to come back even more."
Christ Fellowship Church campus locations
5343 Northlake Boulevard
Palm Beach Gardens, FL
(561) 799-7600
9905 Southern Boulevard
Royal Palm Beach, FL
(561) 799-7602
477 South Rosemary Avenue
West Palm Beach, FL
(561) 355-5157
Copyright 2012 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


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Emerald Beech, a grade III winner two starts back and a four-time winner this season, will carry top weight of 119 pounds for the $150,000 Long Island Handicap (gr. IIIT) Nov. 12 at Aqueduct.
PP. Horse, Jockey, Weight, Trainer, Odds
1. Unbridled Essence (FL), J Lezcano, 114, G D Sacco, 15-1
2. Little Often Anni (PA), M J Luzzi, 113, L J Cocelli Jr., 20-1
3. Musical Rain (IRE), R A Dominguez, 115, D L Romans, 6-1
4. Hasay (GB), P Morales, 115, H G Motion, 8-1
5. Hit It Rich (KY), J Castellano, 115, C R McGaughey III, 4-1
6. Emerald Beech (PA), A O Solis, 119, J E Sheppard, 8-5
7. Mekong Melody (IRE), R Maragh, 117, R L Attfield, 5-2
8. Akris Queen (KY), J A Davis, 108, J P Terranova, II, 20-1


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The Butler Did It, Again! - Trinity Episcopal Church
Hours: Saturday 8pm; Sunday 3pm
Ages: TW,TE,AD
Price: $15; $12 seniors and children
130 Main St. - 631-732-2926
Northport Village, NY 11768
Description: Classic mysteries are spoofed in this comedy about a society dowager who invites a group of detective writers to a gothic Southern Mansion where she plans to introduce her latest find--horror author, Ruth Dice. When the other authors realize that they are being supplanted by Ruth in Miss Maple's publishing company, they will do anything to stay in her favor even if that means solving a murder or committing one themselves.


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The Hille's restored 1963 Volvo P1800. Photo by Joe Hille. You and your son have just completed a six-year restoration of your cherished 1963 Volvo P1800. QUICK! What do you do next? A) Put a cover on it and don't let anyone touch anything without cotton gloves, because, as we all know, o ... Read more
The stolen 1961 Volvo P1800, chassis number 2. Photos courtesy Mats Eriksson. Perhaps one of the most significant Volvo P1800s in the world, the first production P1800, has been stolen. Taken from a locked storage area in Stockholm, Sweden, sometime between August 21-22, the P1800 wears chassis num ... Read more
There are certainly some benefits to taking on a project that's still running and driving and largely all there. You don't necessarily need to load it onto a trailer to take it to the body shop or upholsterer's, for example. On the other hand, if it's in driveable dream cond ... Read more
Swedish firm Caresto, led by former Volvo engineer and specialist builder Leif Tufvesson, chose to mark the 50th anniversary of the debut of Volvo's P1800 sports coupe with an exciting resto-mod show car that they dubbed the P1800 GT. Based on the 1800 ES, the P1800 GT was designed to combin ... Read more
Well, another California Melee is in the books. What's the Melee, you ask? It's an annual three-day, 750-mile rally-on-the-cheap open to all pre-1975 sports and touring cars (trucks and station wagons are banned, but, beyond that, anything goes). It's not to be confused with Jay La ... Read more
The famed Hemmings world headquarters here in Bennington, Vermont, served as the jumping-off point this week for the 2007 Freedom Road Rally, a weeklong jaunt covering some 1,200 miles through New England, open to pre-1974 cars. Myself and Matt Litwin helped to see off the initial conginent of the ... Read more
We didn't make it to this year's Techno Classica Essen, but fortunately for us, Derek Scott did. Derek is a member of the Volvo P1800 group on Yahoo, so we can just imagine his reaction when he saw this Volvo diorama created for Revell. He snapped a few pictures, which he kindly sent our ... Read more
All things Jensen are welcome at this year's East Coast International Meet, June 27-30. What two things do the Sunbeam Tiger, early Volvo P1800 and Austin-Healey have in common? They were all manufactured by Britain's Jensen Motors, and they're all welcome at Jensen East, along wi ... Read more
Did I hear linkdump? Last week, Irv Gordon turned four million kilometers in his one-owner 1966 Volvo P1800. Said he did it somewhere up in Lake Placid. And he didn't stop by Hemmings to say howdy… Don Sommer will step down as the chairman of the Meadow Brook Concours d'Elegance, a ... Read more
Got out to the garage the other night to try to figure out why the Volvo 1800, with a new gas tank and a new fuel pump, wouldn't run. It ran when I plumbed the fuel pump to a gas can, so … what could it be? I suspected the fuel line. I ran a wire through it, blew it out with compressed a ... Read more


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The Edward S. Ageno School of Business will launch the first cohort of its newly retooled Executive MBA program this January. The Executive MBA program is for the most experienced and committed executives, professionals and entrepreneurs.
GGU's redesigned curricula emphasizes the interpersonal skills executives must have to unify, inspire and guide an organization. This practice-based learning program — delivered in a 16-month cohort format — is for managers who aspire to lead organizations. Participants must have at least eight years of work experience, five in a managerial role.
Graduates of a GGU degree program are eligible for a 30 percent tuition grant, and their family members may receive a 20 percent discount with a Community Tuition Assistance Grant.


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Create a free account to check out faster, store multiple shipping addresses, view and track your orders in your account, and much more.
Please enter your password to continue.
I love the size and efficiency of the hair dryer and the flat iron. I have short, baby fine, thick hair and the dryer is very fast without feeling like I'm frying my hair.
The flat iron heats quickly and does a great job in setting my hair straight (I have a bit of a wave to my hair). It does take longer than a traditional iron, but that's to be expected with a small tool.


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QROPS New Zealand – The options
New Zealand is one of the leading QROPS jurisdictions
The current advantages of holding your QROPS in New Zealand are:
- Most transfers into a New Zealand QROPS are exempt from tax
- No income tax is paid on the lump sum or annuities
- Most UK pension schemes can be transferred in to a New Zealand QROPS – excluding the state pension or any fund where the saver has already bought an annuity
- Many New Zealand QROPS schemes pay out more than the existing UK limit of 30% tax free lump sum
QROPS New Zealand – Had it's day?
There has recently been a significant negative press regarding QROPS in New Zealand as there is concern that the New Zealand Government will amend their current favourable legislation. For this most up to date information please contact us here or fill in the form below.


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Manage your account and access personalized content.
Access your cloud dashboard, manage orders, and more.
"We were on a burning platform," says Josep Coderch, vice president of business solutions for PepsiCo International Europe. "We are experiencing tremendous growth in Eastern Europe, and we have a target of continuing growth well above the food-and-beverage industry average in Europe. This brings a lot of new acquisitions into the portfolio that need to be integrated and supported in a different way."
It's the same challenge Oracle management faced when ramping up the company's acquisitions strategy in 2004, says Mahon. Oracle's response, she says, was to minimize the complexity of the company's IT systems and then standardize business processes on best practices across all enterprises. "If you've got that standardization in place, it's much easier to absorb growth without completely breaking your systems and processes," she observes.
That's exactly what Coderch hoped to accomplish when he was asked in 2004 to integrate different versions of Oracle Applications across several countries. Localized solutions were dated and in need of upgrading, support costs were unpredictable, and processing support for mission-critical applications was patchy at best. Another issue was the high number of customizations, many brought about by short-term operational pressures. Coderch recalls, "The question I continually asked was, 'How do we reduce the number of moving parts?'"
For inspiration, Coderch turned to PepsiCo's Tropicana brand, which had been using the Oracle platform since 1999. "Tropicana's extensive experience with the Oracle platform gave me an appreciation of what works," says Coderch. "Tropicana also needed upgrading, but it had had some experiences I knew we should leverage for the broader European operations." PepsiCo International Europe upgraded all systems to a compliant version of Oracle Financials, Oracle Purchasing, Oracle Inventory, Oracle Order Management, Oracle Business Process Management, Oracle Project Costing, and Oracle self-service applications. Tropicana's experience with Oracle On Demand served as the delivery model.
Coderch and his team faced two potential hurdles. First, how could they simplify and standardize and at the same time preserve several distinct brand identities? Second, how could they accomplish this goal without alienating existing IT staff? "Our culture is very entrepreneurial," says Coderch. "Each area is very much in control of its own system, and there's a tendency on the part of the people in the organization to say, 'Leave me alone—I'll fix it myself.' But in today's economy, you can't be trying to fix yesterday's issues. You have no choice but to address tomorrow's issues."
The solution was to systematically standardize customizations according to the standards set by Oracle On Demand, which limits intrusive modifications into the software. Oracle On Demand has an established framework for exceptions, and Coderch and his team heavily trimmed the number of customizations without stepping on any toes. This initiative established a system that could be supported across several countries with high reliability and minimal internal effort at a predictable cost.
Coderch attributes part of his company's success to early and ongoing involvement with Oracle Service Delivery Manager Carl Hauptfleisch. "Carl pulled together an overall master plan for PepsiCo's upgrade and consolidation," notes Mike Hutchinson, Oracle vice president of service delivery management. "Our delivery model allows different PepsiCo regions to work with Oracle On Demand staff in local languages and time zones, while Carl makes sure that all those PepsiCo units are in sync."
"It has enabled us to put into place the regional governance we were lacking before," says Coderch. "We now have a very compliant solution that we can manage holistically, moving forward. We have been able to divert internal resources to other strategic projects we were not able to tackle before, and we have positioned ourselves across the region in such a way that other merger-and-acquisition activity can be accommodated in the same infrastructure."
Standardization has also created new ways to track and manage costs. Users are now able to pull supply chain data from across systems and produce aggregated information from the supply- and spending-level perspectives and even gain an activity-level view of specific items. Standardization also provides a higher level of granularity and transparency in cost-of-goods calculations and creates a broader picture of trade spending—the promotions, discounts, and allowances a company offers its customers to help them do business with end consumers. "We now have additional visibility and transparency in how we're performing across markets on these costs," says Coderch. "It's allowing us to increase productivity going forward in a way that we were not able to do before."


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Police and prosecutors charged a 27-year-old Hawaii Kai man after he allegedly threatened a couple with two samurai swords.
James Kaumeheiwa is charged with two counts of terroristic threatening. His bail was set at $30,000.
Police said the incident started with argument between the suspect and a 55-year-old man at 11:13 a.m. Wednesday at a Hawaii Kai home. During the confrontation the suspect threatened both the man and a 73-year-old woman with two samurai swords, police said. Officers arrested him Wednesday in Hawaii Kai.


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Size73.108 m²
Floor No.0
- Family/child friendly
- Kitchen
- Washer/dryer
- Parking available
- Breakfast
- Internet/WiFi
- Lockable room
Accommodation summary
|Cramond Road South, EH4 6AA Edinburgh, United Kingdom
|Property type
|Private room
|Property ID
|Acceptance rate
|Response time
|A few hours
|Calendar updated
Both rooms are situated in the extended wing of the house with it's own front door so if you prefer you can be private to the rest of the household. The two rooms share a shower room which is not used by the rest of the household.
A continental breakfast is included; cereals, bread, selection of preserves, yoghurt, fruit, fruit juices & tea or coffee.
Guest's have access to the kitchen and fridge and may cook or heat up food. Tea/coffee facilities are available to guests throughout your stay.
Guests are welcome to use the garden and the Games room which has comfy sofa's a TV, various DVD's and games to choose from
The area is called Davidson's Mains, we are minute's walk away to friendly pubs serving food, two Indian take away's, a Chinese take away and a Fish & Chip shop. Also in the village there is a Tesco Supermarket, two Banks, a Chemist, two Hairdressers, a Beauticians, a Post Office, a laundromat, a Cafe, three Churches and a large tree enclosed park with kids playpark.
We are neighbours to Lauriston Castle a 16th-century tower house which overlooks the Firth of Forth. There are tours of the Castle at the weekend but the grounds are open daily and free to visit including the Japanese garden and fantastic views to the sea.
You can take lovely sea shore and river walks around to Cramond. Cramond Village and harbour have Roman Ruins and the earliest known site of human settlement in Scotland.
We have private parking on our drive and are on a good bus route. The bus stop is a five minute walk away where you can catch a bus every 10 to 20 minutes to the city centre (a 20 minute bus ride away) or to the airport (a 35 minute bus ride away).
You can get a bus to us from the airport which requires one change of bus.
A taxi is around £15 and takes about 20 minutes.
There is also a cycle path just behind our house to the centre, if you wish to hire bikes.
We have 2 children - fairly well behaved, polite and respectful of guests and we would welcome families with children of any age. Sadly Pepper our Border Terrier passed away late 2013, but I couldn't bear to delete her picture :(
House rulesStrictly No Smoking. Respect the house & those who live in it.
IMPORTANT - PLEASE provide a little information about yourself, as this is our family home I always require information on guests before booking.
Please let me know what time you plan to arrive at the house - check in and out is flexible - but I have to know what time you wish to arrive so that I can be here to greet you and let you in !
Occasionally breakfast will be self/serve.
When using the TV's please keep volume low if there are guests in the next room.
We are very happy to look up any information for you but our pc is unavailable for guest use.
Edinburgh is an incredible city I hope you decide to stay with us and allow us to make your visit a memorable one.
|Price for > 1 guests
|$ 54 AU per guest/night extra
|Check-in after
|On arrangement
|Check-in before
|On arrangement
|Check-out before
|Cancellation Policy
Reviews for this host's other properties
My daughter and I spent a relaxing time in the house of Juilet and her family. They are very kind and complaisant.
We could sleep very well in the night, because our room faces the garden behind the house.
An excellent place to stay. Close enough to Edinburgh but also near to good coastal and river walks. Exceptional hosts, very friendly and welcoming, make you feel at home. Lovely comfortable room, good facilities, clean and tidy. I would definitley return and highly recommend.
Great hospitality and very friendly hosts. Really enjoyed our stay. Felt almost like home.
grtz Henneke and Tom
The Netherlands
Very nice people who were most accommodating. Nice comfortable house with good facilities. Coud have done with a shared guest lounge.
Great place to stay in Edinburgh. Very convenient Bus connection to all points of interest and just around the corner is a large supermarket. Our room was very comfortable and the breakfast was very tasty. Juliet and her family are very friendly and polite people. Everything was very relaxing for us. We can strongly recommend the place and whenever we are back in Edinburgh, we know where to stay. Thank you for a pleasant time!
the host family is excellent: friendly, accommodating and friendly. The house is clean and quiet, and made me feel like at home. I highly recommend this to anyone who wants to spend time in edinburg.
Home very nice, spotless room and bathroom tile too. Herve
Accueil tres sympa , chambre impeccable et dalle de bains aussi.
Home from home, very friendly hosts, had good chats about anything and everything, pleasant area with coast or walks close by and pleasant walk into city or Murray field, tea or coffee making facilities in room or hallway would have been nice as not to disturb hosts when you've been out all day or first thing in the morning
Wir waren nur für einen Tag bei Juliet. Das Zimmer war einfach und klein, aber trotzdem gemütlich und geschmackvoll eingerichtet. Für zwei Personen für einige Tage eine ausreichende Größe.
Juliet ist eine nette Gastgeberin, bei der man sich auf Anhieb wohl fühlt. Ihr Hund ist ein echter Herzensbrecher, dessen Aufforderung zum Spielen man sich kaum entziehen kann. Frühstück mit großer Cerialienauswahl in der großen Wohnküche (gemütlich!). Für die Fahrt zur City braucht man mit Bus,der aureichend häufig fährt ca. 30 Minuten. Wer sich nicht daran stört, sich das Bad (klein und nett) mit einem weiteren Mieter zu teilen findet bei Juliet eine empflehlenswerte Unterkunft.
Juliet hat uns ganz herzlich begrüßt. Die Unterkunft war genau, wie beschrieben.
Es war schön, dort zu übernachten.
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