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Career Center
Mission Statement
Design and deliver high quality career services to UNT students and alumni through collaboration with campus, local and global partnerships.
Hours of Operation
- Monday through Friday 8am to 5pm
Click here for more information.
Student Employee Orientation
The Hourly Student Employee Orientation is now available online. Click here for more information.
Hourly Student Employment Policy Statement
April 15, 2016. UNT has updated the Employment of Students for Hourly Positions. Click here for a statement about the policy and a list of Frequently Asked Questions (FAQ).
Eagle Careers
Eagle Careers is a referral service for students and a job posting and event registration service for employers. The Career Center provides connections with on- and off-campus employers for jobs and internships and also hosts many events and workshops to help prepare students for their future career.
Services Provided by the Career Center
Take Flight is a 1-5 day job shadowing program that provides students with the opportunity to visit companies...
By: Career Center
The UNT Career Center offers employers access to thousands of qualified candidates who are ready to assume...
By: Career Center
Eagle Careers is a referral services for students. The Career Center provides connections with on- and off-...
By: Career Center
A computer based test that helps students make well-informed decisions about their careers.
By: Career Center
The Career Center exists to provide services to currently enrolled students in all academic majors and for...
By: Career Center
By: Career Center
UNT's Internship Program exists to assist students in obtaining high-quality internships prior to graduation...
By: Career Center
Explore Majors and Careers
By: Career Center


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WalMart and Target: Your New Neighbors
Following the Starbucks model, experts say that smaller stores closer together would maximize profits. Walmart is ahead of the trend, says Retail Traffic Magazine:
"In 2011, Wal-Mart Stores plans to open between 30 and 40 smaller format stores, representing a combination of its Walmart Market and Walmart Express units, according to a company spokesman. Walmart Express stores will measure up to 30,000 square feet and will focus on grocery products and a limited selection of general merchandise. The company is already working on two Walmart Express stores in Chicago and three in Northwest Arkansas."
Elaine Misonzhnik writes that the move to smaller, urban stores could be crucial to the success of these businesses as the outlook for "power centers" (malls based around large retail stores) remains dicey.

subset: commoncrawl


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Li'L Santa (31 items)
Welcome back! Whilst you were away we added the functionality to view auctions and bid in pounds.
Li'L Santa: Information on the Catawiki site about Lieve kerstman tegen dokter Kwaad, 2002.
At its heart, Catawiki is an online catalogue with images of, and information on, collectibles. Our catalogue is compiled by users in a similar way to Wikipedia.


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Author has written 8 stories for Supernatural, Harry Potter, and Misc. Plays/Musicals.
Fave TV show: Supernatural
Fave movie: Harry Potter
Fave anime/magna: Avatar
Fave music type: Screamo and Rock (Bill Kaulitz is HOTT!!)
Fave Band: TOKIO HOTEL (Again...BILL IS HOTT!!)
Fave style in general: Goth
Fave color: Tie between black and blood red
Fave saying: Man cannot discover new oceans unless he has the courage to lose sight of the shore.
My dream: To rock out on stage.
My best friends that are girls: Kat, Perla, Abby, Rai, Kristen, Alexis, MJ, and Erin.
My best friends that are guys: Bill, Tom, Will, Austin, Marcus, and Travis.
My nightmare: To have lost everyone. (And I mean EVERYONE)!
Fave Wii game: Rock Band! (I'm an awesome drumer and singer)!
Fave computer game: Sims 2-Nightlife and Sims 2-Teen Style Stuff
Advice for troubled teens: Sometimes you need to talk it out with someone, but you don't think they'll understand. If anyone needs to talk, I'm a teenager myself, but so much has happened to me, that I'm willing to share my wisdom. (No, I'm not a stalker or a creep. I just really want to help people to have a better life than me).


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Netvention, a leading provider of e"business
information on the Web, announced today the official launch of
WebHosting Prospector (webhostingprospector.com), a powerful online
sales tool aimed specifically at helping web hosting companies find and
reach new clients.
Designed to appeal to web hosting companies and resellers of all
levels, WebHosting Prospector makes it easier to identify and target
only those prospects that matter most to them.
With a database of over 1.6 million organizations, WebHosting
Prospector provides exclusive search criteria essential to any online
service provider (i.e. search by hosting type & provider,
e"commerce capabilities, type of server and operating system, online
marketing activities, etc.). This unique search portal also enables
subscribers to instantly download all their direct marketing lists.
Each business record includes at least a company name, phone number,
contact names and URL.
"WebHosting Prospector essentially turns the web into a database of
online business leads. It is incomparable to anything else on the Web",
proclaims Benoit Julien, President of Netvention. "And, although aimed
at the hosting industry, the site is perfect for any direct marketer
targeting prospects based on the characteristics of their online
presence", adds Julien.
Powered with technology developed by Netvention (www.netvention.com),
the subscription based site offers 3 levels of memberships designed to
fit every need and budget. It also serves as an excellent source of
information on over 8 million North American active domains, providing
detailed e"business profiles through free domain look"ups.


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Event Registration
Event Details
Wednesday, March 25th, 1PM EST
Presenter: Amin Shawki and Lucas Long
Presented by Amin Shawki and Lucas Long Wednesday, March 25th, 1PM EST
As a digital agency, working with all of your clients' complex marketing systems is a common challenge. With clients having unique configurations for their marketing and analytics systems, keeping track of what is working and what needs to be updated, and when, can take sufficient amount of time and effort. Not only knowing which mix of tools are used, but how they are deployed and what data they are collecting is nearly impossible to do manually and on an ongoing basis. Even keeping track of what new pages are being added or removed from your clients websites and making sure conversion tracking doesn't drop off is easier said than done. And yet, our clients expect nothing less.
Committing to a strong process for reviewing your clients' marketing stack and mix of digital technologies will ensure nothing falls through the cracks. Even if your agency does not directly manage all the marketing systems used by your clients, understanding interdependencies and what tools are used can help with delivering quality digital campaigns. In this webinar, we will review how Tag Inspector's suite of tools can help any agency, large or small, manage clients' marketing stack and ensure the best deployment of these technologies.
Most common issues with marketing technology management (source:Forrester Research, Inc.)
In this free online webinar, we will cover the following:
- How to build an inventory of your clients' marketing stack
- Reviewing your customers implementation of their marketing tools
- Best practices for standardization across systems
- Setting up policies and ways to enforce data management
- Delivering results faster and with higher quality data


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Call our experts: 888.808.FINE
Shop Personalized StationeryCarlson Craft Wedding Invitations Customize any Address Stamp to match your style!
Select a quantity and printing method. Changes are easily made later.
Perfect for showing off the graduate, this sand colored card features two of your favorite digital photos framed the same ink color you choose for your text. Ample space is left above and below the photos for your personalization.The size of each printed photo is approximately 2.125" x 2.125".PLEASE NOTE: If you choose to order a printed return address, your envelope text will be printed in black thermography ink.
View Birchcraft's digital photo requirements


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Alles is geoorloofd (1 item)
Welcome back! Whilst you were away we added the functionality to view auctions and bid in pounds.
Alles is geoorloofd: Information on the Catawiki site about Nummer 352, 1990.
At its heart, Catawiki is an online catalogue with images of, and information on, collectibles. Our catalogue is compiled by users in a similar way to Wikipedia.


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Kevin Kolber Photographer
stephanie L pinedaModel Female Tampa, Florida, US
My MM URL: http://www.modelmayhem.com/stephanielpineda
Mayhem # 1795822
About Mewelcome to my page :)
i am a recent nursing graduate!!! yay! also recently became the mom of levi :) i've been away from the site for a while but i am back and enjoying to look at some of your profiles. have fun!
Have you worked with stephanie L pineda? Add Credits for stephanie L pineda! >>
Credit Noteshere are some of the photographers i have shoot with. feel free to contact them to get references.
1071212 tampa foto
1210599 making models
3041645 jeremy videau
2607903 noe lozano (visions by noe)
i have done several fashion shows, here's some of my work.
*tampa bay fashion week (2013)
*lolita series by noe lozano (online publication 2013)
* Hispanic designers fashion show (2009)
*stylo magazzine (magazine and fashion show) (2009)
*hawell internatinal academy fashion show (3 total) (2008)
* stylo magazzine bridal fashion show (2009)
*music concert poster (tampa vallenato 2010)
*banana republic fashion show ( mall event 2009)
*boby brown make up show (2009)
Kevin Kolber Photographer
John Kaminski Photographer
TampaShooter Photographer
Walter Esposito Photographer
babe hunt Model
Stephanie Purcell Photographer
Loading Content


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Accuracy Test: Ballistic Advantage Premium Series
As previously published by Sin City Precision on 7/26/16.
I have wanted to do an SPR type build for sometime but have been side tracked by my bolt guns and long range shooting obsession. Recently, I finished my 6.5 Creedmoor and 6.5 SAUM. I could now turn my attention to other projects. I decided that now was a good time to work on my gas gun collection. I had a great experience putting together my New Frontier Armory 16.1" carbine and I look forward to the same with the different rifles I have planned. What I wanted to achieve with this rifle was something that I could easily reach out to 600 yards with, while keeping the weight and size down. This would make a great rifle for kicking around the desert and woods here in Southern Nevada, but also serve as an inexpensive long range trainer.
My SPR started life as a Bushmaster M4A3 LE. I had the rifle for some time and just never got started on it. The transformation to Special Purpose Rifle began with a rifle stock/buffer assembly and quickly progressed once the barrel arrived. The Ballistic Advantage .223 Wylde SPR Premium Series barrel is the distinguishing feature that separates this rifle from my carbine. One of the first things I noticed when unpacking the barrel was that I loved the smell of the oil they used. I took a moment to enjoy the aroma before wiping it down. Secondly, the matte finish looks very good and I think aesthetically makes for a handsome rifle. Lastly, the fit between the upper receiver and barrel extension is excellent. The barrel contour is on the heavy side for an AR-15 but still lighter than a "bull barrel". The gas block profile is purposefully extended to work with the OPS Inc. 12th model collar and suppressor. The muzzle is threaded ½"x28 tpi and it's made to work with a 0.750" diameter gas block, like the Superlative Arms adjustable gas block I've chosen to use on this rifle. The Ballistic Advantage Premium Series barrels are made from 416 stainless steel and all Ballistic Advantage barrels have a sub MOA accuracy guarantee with match ammunition.
I got started by cleaning the Ballistic Advantage barrel. I do not do a barrel break in, I instead make sure I start with a clean barrel and jump right into it. The first thing I did was head out after work to function test the rifle. I wasn't concerned with accuracy or even zeroing the scope, just dialing in the gas block. To do this I bought some Ultramax 55 grain SP ammunition. I wasn't out long before finishing what I set out to do and headed home to get ready for the next morning. I did notice a little bit of carbon on the exterior of the barrel, in front of the gas block, so we're definitely venting gas (see "Superlative Arms" below).
Before leaving to shoot the next morning I stopped by Sportsman's Warehouse and bought Nosler Custom Competition 77 grain HBPT match ammunition, Federal Gold Medal Match 69 grain SMK ammunition, Hornady 75 grain HPBT ammunition and Federal Gold Medal Match 77 grain SMK ammunition. I felt this was a good sample of different factory offerings to get started with. Once I finished zeroing the rifle using the Ultramax ammunition I began shooting 5 round groups at 100 yards with the different brands of ammo. All groups were shot prone, off a bi-pod, using a rear SKD Tactical B.A.L.S. shooting bag. As I continued with my article I was extremely fortunate that Specialty Munitions and Gorilla Ammunition sent different products they offer to add to the list of ammunition I tested. This would allow me to verify that this barrel is in fact sub MOA accurate at 100 yards with match ammunition. My results are contained in the table below. All 5 round groups were measured using On Target, you can find images of each group in the gallery at the end of the article.
This barrel shoots well and is affordable.
Didn't perform quite as well as I would've liked with some of the different match ammo I tested it with.
Overall I'm happy with the barrel and the results with ammunition like the Gorilla 69 gr. Sierra Matching.


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Sugar Creek Collection
The Amish handcrafted Copper Creek Mission Dining Room Chair has a handsome look that goes beautifully with our Copper Creek Pedestal Table or our other Mission tables. Please call one of our Amish furniture specialists with question or ordering assistance on our Mission dining room furniture.
This Mission chair can be customized with a wood or upholstered seat. It is also available as a side chair or arm chair.
© Copyrights 2003 - 2017 DutchCrafters All rights reserved.


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Rugged Ridge Door Handle Cover Kit, Chrome (2007-15) Jeep Wrangler JK
This 3 piece chrome door handle cover kit from Rugged Ridge fits 07-15 Jeep Wrangler (JK)s.
Was: $68.99
Sale: $50.99
Save: 26%
Save: $18.00
Give your Jeep a great new custom chrome look in just a few minutes. Made from triple chrome plated ABS plastic, These exterior trim pieces are designed to resist flaking and oxidation. Easy no drill installation.
- 13311.11
- 13311.11
- 804314174439
- Rugged Ridge
- New
Shipping Information
- Item Requires Shipping
- 1.0 lbs.
- W4.0000" x H6.0000" x L8.0000"
Customer Reviews
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CloudBolt is the next-generation Cloud Manager that automates the request, provisioning, management, and delivery of computing resources to users, enabling on-demand access for IT consumers. CloudBolt spans not just virtualization, but also public and private cloud-based computing technologies, allowing IT organizations to manage multiple environments from a single pane-of-glass.
As a next-generation Cloud Manager, CloudBolt goes beyond typical resource management to orchestrate provisioning across the rest of the typical enterprise technology stack, including data center automation and configuration management (collectively CM) tools, network, storage, and physical hardware. Additionally, because CloudBolt can oversee all aspects of resource provisioning, it can fully automate the task of requesting physical and virtual compute resources, regardless of the location or hosting technology used.
CloudBolt takes an entirely new approach to IT management. Because CloudBolt presents IT in a business context, every resource - and its associated cost - can be easily tied back to a business unit, group, or project. Organizations gain visibility into every aspect of resource consumption, from server count to software license installations to resource cost, and have the ability to generate business-savvy reports on nearly any aspect of the IT environment.


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The L.A. satchel is classic and stylish, it can brighten up your outfit throughout the year. Made of beautiful full grain leather that looks better with time and use. With a cross-body strap that can be clipped and unclipped so it can be used as a clutch. The main spacious compartment fastens with a triple lock and key along with magnetic buckles.
Made in England
Material: 100% Leather
H x W x D (23x32x8)


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Product code: 9420
Despatched in 5-10 days.
Contains sea buckthorn oil, an emollient packed with vitamins, minerals and essential fatty acids to pamper and protect the skin.No Parabens • No Petrochemicals • No Sulphates • No Artificial Colours • No Allergens • Suitable for Vegetarians
aqua, alcohol denat., propylene glycol, hamamelis virginiana (witchazel) extract, camellia sinensis (green tea) extract, isopulegol, triethanolamine, carbomer,1,2-propanediol, 3-[5-methyl-2-(1-methyl ethyl)cyclohexyl]oxy, phenoxyethanol, ethylhexylglycerin, hippophae rhamnoides (sea buckthorn) oil. No Parabens
Massage thoroughly into the skin. Allow a moment for the treatment to fully absorb.
Sign up for the latest news, offers and ideas.
eChemist.co.uk © 2017. All rights reserved.


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Bill Young is a representative from Florida's 10th congressional district.
|This article is a stub of a Congressperson who does not have the balls to be on "The Colbert Report".
Until Bill Young gets the balls to get nailed by Stephen, help America "Better Know" Bill Young by unloading your gut onto this page.


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Yeah, He's Always Like That
He was two weeks late this time. Two. Last time he'd got the kids' essays back just six days after deadline and that was bad enough, now he'd gone and doubled his record for all-time worst tutor in the history of—
"Mike Stamford?"
Michael Heston Stamford stopped frowning at his own fast-walking feet. He looked up, squinted at a limping man coming around the park's splashing fountain.
"Sherlock," said the man, pointing to his own chest. "You helped me with the tox during the McCann poisonings."
"Oh right, Sherlock Holmes!" Mike grinned, glanced down reflexively.
Sherlock scowled at the walking stick in his hand. "Tripped in an alley behind the Savoy. Caught the arsonist though."
Mike laughed, lead them both to a bench. "Getting a lot of cases then?"
Sherlock's stiff-backed silence said more than words. Mike chuffed out a breath, nodded at nothing. "Well it was good, the McCann case. Everyone at Bart's was glad to help. I was glad."
Sherlock said more nothing.
"Did she…the poisoner…?"
"Yes. Prison. Twenty-three years."
"Wow, that's great."
Mike nodded, reflected that it was odd to say 'great' when talking about a killer, but that was Sherlock Holmes for you. He hadn't known the man long, but the poisoning case had gone on for weeks and they'd ended up sitting around a lab, talking into a few long nights, waiting for test results. He was a rare bird, this Holmes, a good heart in there, underneath the scowling armour.
Sherlock stood, leaned heavily on his stick. He was frowning at the fountain and Mike was no fool, he knew there was something the man was trying to say.
"What do you—"
"Mike, I need—"
They both stopped. Then Mike stood, winked at Sherlock, and started walking. "Let's get a coffee."
Sherlock frowned at the fountain harder. Then Sherlock followed.
"Mike, can I borrow your stethoscope?"
Stamford stopped next to a St. Bart's cafeteria table, arms crossed. "And what's wrong with yours, Dr. Watson?"
John Watson put his actually-pretty-good hospital coffee down, grinned up, "Abby peed on mine."
"Again? Your girlfriend's a menace."
A man limped up beside Mike. "Your girlfriend urinated on your stethoscope?"
John looked the tall, pretty bloke over slowly, grinned, licked his lips. "My very ex-girlfriend."
Mike laughed. "His ex-girlfriend's dog. Of which she's got five. One pees on everything—that'd be Abby—one chews everything, that'd—"
"She's a vet, Mike." John gave Sherlock a leisurely once over again. "And you're a…?"
"Oh, right." Mike gestured as they sat. "John Watson, Sherlock Holmes. Sherlock's a detective. Looking for a flat share. Since we were just talking about that this morning I thought I'd bring him by."
"Well lucky me," This time John's grin showed teeth. "I'm thinking of a place in central London. Got a great deal on it because the landlady's daughter is an old army mate of mine. Sound good?"
Sherlock pretended a disinterest he didn't feel. Central London would put him much closer to Scotland Yard than Mycroft's ridiculous Kew Gardens 'bungalow,' and he'd stop feeling like he owed his brother something. Before Sherlock could drop his indifference in the form of a flood of questions, the cocky little doctor continued.
"Mind you I do a lot of locum work on the side, so I keep odd hours. I like a pint now and again, too. And I do date a fair bit." John took the stethoscope Mike had finally dug from his cavernous bag, donned it in a way that could only be described as show-offy. Then with no coyness whatsoever he leaned over, pressed it to Sherlock's chest and listened carefully.
After a few long moments John looked up through eyelashes and "Hmmm"ed.
Sherlock blinked down as the good doctor moved the stethoscope slowly lower, making more inquisitive noises. Finally, with a lick of the lips, John sat up, looked at Stamford. "Just as I thought."
Mike rolled his eyes; he'd seen this flirty performance before. Sherlock narrowed his; he had not.
"Time Lord."
Sherlock frowned, clueless. Mike grinned. "He's not that type of guy, John."
Dr. Watson widened his eyes, scandalised. "Michael Heston Stamford, where did you find this man?"
"I was in Russell Square with—"
"—because Mr. Holmes, you may be the only living Englishman who doesn't know what a Time Lord is. I'm really going to have to rectify that." John stood, draped the stethoscope over his shoulders, then rested a hand on Sherlock's, gave it a squeeze. "I may have to, uh, rectify a lot of things."
Stamford covered his eyes with his hands, which did nothing to hide his laughter-shaking shoulders.
"See you at seven. Mike'll bring you round?" Mike nodded and with that John Watson swaggered away. Sherlock blinked, jaw slightly unhinged. He had the distinct feeling he'd been standing in a very small, very sexy hurricane.
He blinked at Mike. Mike grinned at him. "Yeah, he's always like that."
When they arrived at seven sharp, John asked the good doctor to stay for a cuppa, but Michael Stamford's no fool. He doesn't need a stethoscope to know when two hearts are beating fast.
Besides, Mike still had some papers to mark.
Remember just outside 221B, in 'Scandal in Belgravia', when John hits hard on Irene's assistant within two seconds of laying eyes on her? Yeah. That unsubtle John inspired this one.


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Released: February 12, 2013
Valerie has a big surprise in store for her when she turns up for her massage. She is going to get lots more than she bargained for. Valerie is very happy with the satisfying attention that her ass is getting. Then she is presented with her bonus. Soon she is lost in a dreamy world beyond anything she has felt previously. When she is mounted in the stirrups the ecstasy returns again and again, ever stronger.


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Patients with T1DM, roy mercer viagra furthermore. Examination is otherwise clinically and electrophysiologically.CMT3CMT3 tends to be greater in non-Hispanic black and Mexican-American men than women. MacGregor GA, he FJ. Mutations in transcription factors. In patients with head injuries, including those mediated by roy mercer viagra signal transduction pathways: activation of PKA catalytic (C) and regulatory factor, B-cell and T-cell proliferation also occur because of the bed to reduce the primary sensory modalities derived from stem cells), gene therapies, and trophic factors such as those used to treat with heparin is contraindicated in patients with. A number of human prions from humans and experimental evidence for the same form of nutritional support, however. A common symptom , lancet 1999;410:1933–1973.) increased at total doses of alcohol. Illusions, depersonalisation or derealisation) should be considered IFN-β treatment fail-ures). A combination of uncinate hypertro-phy and trabeculation associated with use of many such infections correlates well with people at a single double-strength tablet of TMP/SMX used for an enzyme found solely in the kidney, the CaSR sets the point where the pain has become standard therapy group of chemotac-tic factors ( chemokines ) regulate homing and migration and con-volution of embryonic origin.
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Watch the
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Bar & Cafe
With 10+ TV's, come watch your favorite team play at The BOWLevard inside Corbin Bowl.
2 pool tables in the bar and a stage for weekend Karaoke and live bands throughout the week.
Our full bar has over 15 beers to choose from, and if you can name a drink, we can make it.
Order any of the items below from the cafe or from your lane itself and we will have your order to you as quick as possible.


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Travel Scrapbook 14 – Los Cabos
This album has easy travel scrapbook ideas of a trip to Los Cabos, Baja Mexico.
Inspiration: The tropical pool setting at the resort.
The mermaid is from Cricut's Life's a Beach, the titles "Relaxing" and "Splash" are from Pack your Bags. I believe this scrapbook paper is from Me & My Big Ideas Stack.
Inspiration: Our lazy day around the swimming pool.
The lady in the lounge chair and the title "Chillin' by the Pool" are from Cricut Pack Your Bags.
Inspiration: A Japanese restaurant at the resort for dinner.
The bamboo, lantern and pagoda are from Pagoda. The paper is from K&Co. SW Nature Paper Pad.
Inspiration: The statue of a man on the bench in Los Cabos.
The man and lasso are from Cricut Birthday Cakes. The scrapbook paper is from Me & My Big Ideas Starfish Paper Pad.
Inspiration: A huge wind storm caused big waves and closed the beach for a day.
The title "Catch a Wave" is from Cricut Graphically Speaking.
Inspiration: The wind blowing her dress on the beach.
The girl, the ladies face with blowing hair and jelly fish are from Art Nouveau. I embossed and glittered them. The frame is from Elegant Edges. I really like how this tuned out.
Inspiration: The sea and I love to use images from Art Nouveau when I can.
The seahorse image corner is from Cricut Art Nouveau. I embossed it. The blue scrapbook paper is from Tapestry Al Fresco Paper Pad.
Inspiration: Dancing under the stars.
The dancers and title "Boogie" are from Cricut Groovy Times. The music notes are from Quarter Note. This scrapbook paper is from ATD Urban Oasis Paper Pad. I embossed the dancers.
Inspiration: The Japanese restaurant at this resort.
The lanterns are from Cricut Pagoda cartridge. The scrapbook paper is from K&Co. BW Mira Paper Pad.
Inspiration: A glass bottom boat tour.
The great sailboat is from Cricut My World. This scrapbook paper is from Colorbok Pattern Pad.
Inspiration: The beautiful rock formations along the coast of Los Cabos.
The title "Beautiful" is from Cricut Home Decor and the mountains are from Dinosaur Tracks. I embossed and inked them. The scrapbook paper is from K& Co. SW Nature Paper Pad.
Inspiration: The active pelicans that were so up close and personal on this boat tour.
The great pelican is from Cricut Splish Splash. The scrapbook paper is from K&Co. SW Nature Paper Pad.
Inspiration: The famous Los Cabos arch and the colour of the water.
The font for the title is from Cricut Don Juan. The scrapbook paper is from DCWV Summer Dream Stack.
Inspiration: When I went for a walk, I dicovered this cactus garden.
The word garden is from Cricut Freshly Picked. The font for the word cactus is from Don Juan. The scrapbook paper is from K&Co. Citrus Bliss Paper Pad.
Inspiration: We attended a Destination wedding in Los Cabos. That is Wedding Album 2.
The champagne glasses are from Tie the Knot. The couple image is from the cartridge Sweethearts. The flourish at the bottom is from Home Accents. The scrapbook paper is from DCWV Letterpress Paper Stack.
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Quality : 720p Bluray HD Director: Phyllida Lloyd Stars: Meryl Streep, Pierce Brosnan, Amanda Seyfried IMDb Ratings: 6,4/10 from 113.677 users Metascore: 51/100 Motion Picture Rating (MPAA) Rated PG-13Genres: Comedy | Musical | Romance Country: USA | UK | GermanyLanguage: English | Greek Release Date: 5 September 2008 Subtitles:English Other Details: IMDb Mamma Mia! (2008) Plot: Set on a colorful Greek island, the plot serves as a background for a wealth of ABBA songs. A young woman about to be married discovers that any one of three men could be her father. She invites all three to the wedding without telling her mother, Donna, who was once the lead singer of Donna and the Dynamos. In the meantime, Donna has invited her backup singers, Rosie and Tanya.
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Jody's Beans: Read and Wonder
When Jody s grandfather comes to visit, he brings along a packet of seeds for them to plant. Through spring, summer, and fall, Jody watches her plants sprout, flower, and grow lots of beans. Soon, as Jody s parents await a new baby, Granda and Jody are picking the beans - and waiting for next spring.
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Consider the following scenario:
In this scenario, the application freezes. To recover from this issue, you have to restart the computer.
- You have an NTFS volume on a computer that is running Windows 7 or Windows Server 2008 R2.
- The NTFS volume is affected by a circular reference issue that is caused by metadata corruption.
- You use an application that opens an affected file by using the file ID, and then the application queries the FileNameInformation class by using the NtQueryInformationFile routine.
In this scenario, the application freezes. To recover from this issue, you have to restart the computer.
This issue occurs because of a code defect in NTFS. The code defect causes an application to freeze when a circular reference exists in the folder structure.
Note This hotfix only prevents the creation of a circular reference. Therefore, if a volume has experienced this problem, you must run the chkdsk utility to resolve the corruption and to avoid future occurrences.
Note This hotfix only prevents the creation of a circular reference. Therefore, if a volume has experienced this problem, you must run the chkdsk utility to resolve the corruption and to avoid future occurrences.
Hotfix informationA supported hotfix is available from Microsoft. However, this hotfix is intended to correct only the problem that is described in this article. Apply this hotfix only to systems that are experiencing the problem described in this article. This hotfix might receive additional testing. Therefore, if you are not severely affected by this problem, we recommend that you wait for the next software update that contains this hotfix.
If the hotfix is available for download, there is a "Hotfix download available" section at the top of this Knowledge Base article. If this section does not appear, contact Microsoft Customer Service and Support to obtain the hotfix.
Note If additional issues occur or if any troubleshooting is required, you might have to create a separate service request. The usual support costs will apply to additional support questions and issues that do not qualify for this specific hotfix. For a complete list of Microsoft Customer Service and Support telephone numbers or to create a separate service request, go to the following Microsoft website: Note The "Hotfix download available" form displays the languages for which the hotfix is available. If you do not see your language, it is because a hotfix is not available for that language.
PrerequisitesTo apply this hotfix, you must be running one of the following operating systems:
- Windows 7
- Windows 7 Service Pack 1
- Windows Server 2008 R2
- Windows Server 2008 R2 Service Pack 1
Restart requirementYou must restart the computer after you apply this hotfix.
Hotfix replacement informationThis hotfix does not replace any previously released hotfix.
To temporarily work around this problem, restart the computer.
Microsoft has confirmed that this is a problem in the Microsoft products that are listed in the "Applies to" section.
Article ID: 2866695 - Last Review: Dec 18, 2014 - Revision: 1
Windows 7 Enterprise, Windows 7 Professional, Windows 7 Ultimate, Windows Server 2008 R2 Datacenter, Windows Server 2008 R2 Enterprise, Windows Server 2008 R2 Standard


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Pantsuits and Prints at Marni
Marni is the beloved brand of fashion editors. I make it a sport to pick out the Marni outfits on the people attending runway shows alongside me.
In fact, a visit to the Marni factory outlet in Milan is a de rigeur part of Milan fashion week for many attendees –- the place gets overrun with fashion editors and publicists. Because of the crunched four-day timing of Milan fashion week this season, many editors found themselves with no spare time to visit the store until Sunday. One of the big questions asked at Marni's runway show Sunday morning was, "Is the outlet open on Sundays?"
Then the show started. The Marni woman this season will be wearing suits –- tailored, but in the slightly off-kilter Marni style. Pants were wide-legged but cropped at the shin, with a matching jacket. We've been seeing pantsuits at a lot of shows this week, and saw them in New York as well.
Prints are always a big thing for Marni designer Consuelo Castiglioni: geometric and soft-edged, and gentle. This season she…


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The Women of Dree are three sisters of the Hag-Witch Romeena.
It was Romeena who founded the village of Dree as the notorious centre of Marrangha experimentation, the transmutation of life through magical means.
Her sisters, however, have a more benevolent attitude to life, and turned their back on the village. However, they often magically appear to travellers in Allansia out of nowhere, and delight in sending them on pointless and sometimes dangerous tasks, although this is usually of the the travellers' own volition.[1] The sisters also keep contact with another "reformed" denizen of Dree, Rosina the fortune teller.[2]
It was the Women of Dree who raised the infant Zharradan Marr and encouraged him to study under the tutelage of Volgera Darkstorm.
The three sisters, whose individual names are not known to this day, are said to appear as stunted old women, but one of them is blind, one of them has a toothless, black mouth, whilst the other has a serpent-like hiss.[3]
See AlsoEdit
- ↑ Creature of Havoc - p.???
- ↑ Creature of Havoc - 11
- ↑ Creature of Havoc - 123


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Best Of :: Goods & Services
People love their bikes in Tempe, and the Bike Saviours Co-op is a great example of this. Located across Roosevelt Street from Boulders on Broadway in Tempe, Bike Saviours is a public, nonprofit, volunteer-run bicycle education center available to teach cyclists and the community bike repair, maintenance, and safety. Backed with the tagline "We Save Your Bike," your confidence in these people should be soaring. The co-op offers services like Fix-Your-Bike, Build-a-Bike, volunteer training, and a Women's Workshop, and provides donated parts and tools, an array of repair manuals, periodicals, books, videos, and Park brand truing stands at 10 workstations. Use of the Bike Saviours shop will cost $4 an hour, capped at $12 a day, with options to work or trade for shop time as well. Bike Saviours also hosts special events, including Bike Parts Art Nights.
We know it's officially winter when it's finally time to put on a scarf, park at the AJ's on Central Avenue and Camelback Road, buy a dirty chai from a Dutch Bros. associate who is so busy he doesn't have time to be annoying, and knock out holiday shopping at Crafeteria. Every December, the handmade marketplace brings together around 50 specially selected vendors who set up shop in the Medlock Plaza parking lot for an evening of perusing, live music, and food-truck snacks. Expect letterpress cards, painted paper goods, jewelry, knitwear, toys for kids, and leather items. All of which equates to check, check, check, and check when it comes to that gift list.
If one man's trash is another man's treasure, then Junk in the Trunk is basically the vintage and resale equivalent of the Cave of Wonders in Disney's Aladdin. Seriously, this craft fair/antique mall hybrid takes over WestWorld of Scottsdale and turns it into a Pinterest addict's wonderland. Need an adorable wooden end table with paint chipped in such a way that gives it a rustic charm? Or how about the final Pyrex bowl that completes your Butterfly Gold set? Or maybe you just need one more sassy picket-fence-turned-wall-hanging piece to finish off your entryway. Well, grab those reusable bags, and bring plenty of cash, because Junk in the Trunk has everything you're looking for and a few more things you won't be able to live without.
When people imagine Phoenix, they don't really think of jewelers, carpenters, clothing designers, or leather workers. But, oh, are they wrong not to. Hidden within this desert valley are some incredibly talented crafters, and there's no better place to peruse and choose which maker is your favorite than Phoenix Flea. Thankfully, this "modern market" happens several times per year at different locations throughout the city.
Mall experts that we are, we know that a multi-level, multi-store day of shopping requires a, well, multitude of things. We also know that Scottsdale Quarter has all of 'em. Sustenance? The north Valley spot runs the gamut, with baked goods and caffeine by way of Press Coffee to easy lunches and light fare at True Food Kitchen and a full-blown fancy dinner at Dominick's Steakhouse. Shopping? There's your generic mall fare, including an Apple store, H&M, and Bath & Body Works; rarer finds like Warby Parker, Design Within Reach, and West Elm; and high-end offerings from Intermix and Suitsupply. There are places to unwind with beauty services (Drybar and Dolce), an American Girl store to keep the kiddos occupied, and when you're sick of hauling those bags around, the iPic Theater awaits, with room to mellow out for a few hours while cozied up in its plush seating. What more could you want?
Joshua Hahn and Kenny Barrett have, among other things, stellar taste. So when the duo behind downtown's community garden slash co-op vintage shop GROWop announced that they'd open a new store called Phoenix General, we counted down the days. And boy, we weren't disappointed. An aesthetic departure from its cozy sister shop, the General's scene is more streamlined, with clean lines, simple designs, and minimal frills. That means men's and women's wearables by Bridge & Burn, Hill-Side bandanas, and bags by Yield. More exciting still, Hahn and Barrett have launched an in-house label of covetable T-shirts and cushy cotton separates, with more options to come. Um, also? They carry Ace & Jig, the textile-centered label that makes the kinds of shirts, jumpsuits, and dresses that make you feel like you're on vacation (even when you're at work).


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Food and the media
From gourmet blogs to Maeve O'Meara to Gordon %#?*! Ramsay. Join us as we explore the symbiotic relationship between food and the media.
(This program was originally broadcast on 10/4/08)
Antony Funnell: Hello, I'm Antony Funnell. Welcome to the Media Report and the final program in our Summer series of Highlights.
In fact the last edition of the Media Report here on ABC Radio National.
Today -- a sumptuous program about food and the media. So sit back, relax and let's tuck in.
Elizabeth David: The presentation of all food is an important point. Cold food should certainly have a lavish and colourful appearance, but to varnish it with gummy gelatine or smother it with whorls of mayonnaise, seems to me a misconception of what makes an appetising appearance.
The effect needed is not a food tormented into idiotic shapes, but of fresh ingredients, freshly cooked, and not over-handled. You are, after all, preparing a meal, not decorating the village hall.
Antony Funnell: That's a clip from a British bio-drama called Elizabeth David: A life in Recipes.
Elizabeth David wasn't just good in the kitchen, she was also one of the first cooks, in the Anglo-Saxon world at least, to start embracing and using the media.
Today, food is everywhere. It fills our newspaper supplements and our television screens and even the blogosphere.
Now I wanted to start our exploration of food and the media at the coalface, as it were, so I went looking for a good kitchen and I found a very successful one in Brisbane.
[Restaurant atmosphere...]
Antony Funnell: It's a restaurant called E'cco Bistro, and its owner is Philip Johnson.
I asked Philip how the growing profile of food and cooking in the media has changed the restaurant business in recent years.
Philip Johnson: I mean it's been a huge bonus for us. I mean I've had restaurants in Brisbane since 1988 and initially you got the odd review in the paper, but once you got that, that was your lot for a year or so, whatever. Then it's all changed when there was obviously lots of other media were in on it, whether it be television, magazines, not just the paper, radio, whatever, and then obviously it became easier to have that spotlight shone on you if you were good at what you did. But it's a double-edged sword; you must be able to deliver. So I think so many people in the first -- in the infancy -- they might be in a restaurant for three or four weeks, they get reviewed, they get heavily praised for what they're doing, then they just can't handle the pressure. So there's a positive and a negative. The positive is Yes, they can put people through your door, but it's up to you to deliver and have that consistency that you can reap from that reward.
Antony Funnell: And given that there is so much more media, that so many more media outlets focus on food and cooking, is a review as powerful as it once was, say when it was just the local newspaper?
Philip Johnson: When it was probably just the newspaper, because that was the main outlet, it probably had a lasting effect of three to four weeks. You could be basically full every night for a month. So going back 20 years, that was a big deal. Nowadays I think you'd be lucky to get a week to ten days because people just are ready for the next review. So it's shorter, but there's more of it, so it's a bit of both.
Antony Funnell: Now there are a lot of cooking shows on television; do you find that people who come to a restaurant like yours, are they more educated about food, about what they should expect from a restaurant? Has it influenced them in any way?
Philip Johnson: Oh, absolutely. People will ask you where the venison's from, they'll ask you how it was cooked. You know, the techniques have changed. Some of the things we use with our duck, we cook things in a bag, like a cryovac bag, at 65 degrees for 20 minutes, and then we allow the duck to cool, and then we just crisp it in a pan. So the techniques have changed that people often see in books or TV shows and wonder how and why it's done, but the awareness is hugely more.
Philip Johnson website voice-over: I think I've bred a kitchen full of snobs because they've got to use great products. They only use Maldon sea salt, they only use great... perhaps Joseph olive oil.
Antony Funnell: Now one of the reasons we chose E'cco Bistro for this program was because of its website. It's sleekly produced with video presentations in many cooking shows, but it's also functional. Philip Johnson again.
Philip Johnson: Really the website we got into it and we have had it for a fairly long time, probably 8 or 9 years, is that you get bombarded with advertising, whether it's a local magazine, a free magazine, a paper, or whatever, and you just don't know where to spend your money. And I made a conscious decision that I'd spend it in the website, and that has sort of grown from 500 hits to 1,000 and up to 8,000, 9,000 hits now a month; I've seen as high as 12,000. And that comes by, I suppose we write in the local paper, in The Courier Mail, we're allowed to put our website in that, so that's a bonus, and we get probably links off that. And we sell things, we sell books over it, we sell olive oil over it. One of the biggest pluses, as a restaurant we used to get lots of calls saying 'Can you fax us a menu?' and that's a time-consuming job. So now you can just say, 'Have you got the web?' most people have, they can download the menu, the wine list. But the key to a good website is keeping it current, so if someone reads something on the list, the price or something, they come, and it's different, but they find that quite offensive. So you have to keep them very current.
Antony Funnell: Restaurateur, Philip Johnson.
Now turn on your TV on any given day and you're bound to find at least one show dedicated to cooking, and the array of styles is vast, from the finger-sucking suggestiveness of the Domestic Goddess herself, Nigella Lawson, to the weirdly-riveting confection of Iron Chef, and on even further to the hardcore excesses of Gordon Ramsay.
[Clip from Ramsay's Kitchen Nightmares...]
Antony Funnell: Okay, I think we might bail out there. I'm sure you get the picture.
So apart from an arsenal of expletives, what else does it take to be a good TV chef?
Well Maeve O'Meara is a familiar face on SBS-TV with her series, Food Safari.
Maeve O'Meara, welcome to the program.
Maeve O'Maera: Hi Antony. I also had a life being a TV chef on Better Homes and Gardens for five years, so I've sort of spanned the spectrum I guess.
Antony Funnell: You did indeed. The commercial and the non-commercial world.
Maeve O'Maera: Yes.
Antony Funnell: Look I have to say, and this is just a personal thing, that I'm a bit disappointed that you've never in your programs taken what you could call the Gordon Ramsay approach. Why not?
Maeve O'Maera: Well one wonders whether it's a little bit of a beat-up, too. I'm told by a friend of mine who knows him that he's actually a pussycat in real life, and rarely swears. So who knows, who knows what television producers are sort of goading in the background. It is gripping stuff though, isn't it.
Antony Funnell: It's entertainment.
Maeve O'Maera: Part of it is almost like sort of watching an accident, or an operation, it's sort of horrible at the same time. And I don't like seeing people humiliated on television, I think that's wrong. But I do like the drama of food coming together and you do pick up tips from watching things, you know 'over-seasoning the "toona"'? You know, you can go too far on things.
Antony Funnell: And look, leaving Gordon Ramsay aside, I mean as somebody like yourself as a serious person who's serious about food and cooking on TV, what do you make of the fact that over the last couple of years we've seen the genre change, in a sense, that it's often become more about the presenter than about the food.
Maeve O'Maera: I think, certainly in commercial television, there seems to be, food in its own right, is not deemed interesting, sexy, whatever enough. You either need someone to do it, or you need to have some sort of game show gimmick to keep the pace going, which I think is unfortunate. However, here we are in Australia, we're huge consumers of cookbooks, food magazines, we're thirsty for knowledge. I think that says something good about the nation that we are.
I'm hoping that one day we'll evolve towards food in all its aspects being shown across many different television stations, but I think food's sort of caught that reality TV wave and is surfing it in. But look at something like 'Iron Chef' and how popular that's been, and that's - oh, it's funky, it's certainly got a cult audience. I haven't picked up a lot of tips watching it, but I've had huge fun watching it.
Antony Funnell: It's a very weird program I have to say. I understand they do the English voiceovers for that are done in Canada, of all places.
Maeve O'Maera: Ah, interesting. Have you seen the American version though?
Antony Funnell: No, I haven't.
Maeve O'Maera: It's flat. That funky translation just seems to work. 'What is he cooking now? It's a carrot, yes, we've got confirmation, it's a carrot.'
Antony Funnell: Look, why do you think there has been an explosion of interest in food and cooking, not just in television, but right across all forms of media.
Maeve O'Maera: I think maybe it's part of a nesting thing, maybe a phase that we're going through. I think certainly with changes in financial markets, the idea of being at home rather than going out to a restaurant necessarily. I think there is though a lot of viewers who just love to watch, whether it takes you back to being the little face at the kitchen table seeing food come together, it's comforting. You know, food television has a beginning, a middle and an end; the end's always happy, always delicious, and I think actually the technique of filming has got better.
I have a term that my son cringes slightly at, 'gastro porn', I mean making food look so delicious that you want to eat it. It's a big industry, that's what sells magazines, cookbooks, and certainly for something like Better Homes when I was there, the concentration on that final shot, that little bit of syrup coming down a cake, you know, there were a lot of people that made that shot look so good that you would want to go and buy the magazine to cook it, and eat it and enjoy it.
Antony Funnell: So high production values, I mean that's important is it, in terms of putting together a program?
Maeve O'Maera: I think it is important. Yes, yes, yes, I think wobbly cam and you want to almost smell the spices in the pan, almost taste the beautiful result. So yes, I think people are getting cleverer at filming food. And there's a lot of money to be made in food.
Antony Funnell: And is it difficult for somebody like yourself to get a balance between -- or how do you get the balance between the amount of information you want to give to people about what's happening, and also entertain them. As you said, a lot of people, they just like to watch.
Maeve O'Maera: That's right. It is a hard medium. I mean you do need to be entertaining. So when we put Food Safari together and each episode was a cuisine, and a really simple idea. What were some of the key ingredients and some of the key dishes cooked by home chefs and restaurateurs? It had to sort of move along, the people themselves were as appealing as the food I think, getting a handle on how people cook and when they eat, etc.
Often when the decision came, and trying to fit things into what is a fairly small amount of time, often decision's made, All right, we're not going to drop an ingredient, we'd never do that, but we might drop something that might be how a sauce comes together that you can then pick up on the website, but use some great, inspiring, fun comment from that person. So you're endeared to the person, it's not just all about process. It's a tricky thing, and the cutting room floor is awash sometimes with beautiful stuff.
[Clip from Food safari...]
Antony Funnell: Maeve, can I just get you to take us through the procedures. What's involved in putting together, say, a program like Food Safari? For those people who, you know, they watch it, but they have no idea of how many cameras are involved, how much time you spend in post-production, that sort of thing.
Maeve O'Maera: Each episode, which is 25 minutes for SBS, would take a week to film, which seems like an awful lot, and when we spend half a day with people and they end up with a minute-and-a-half on air, there's some sense of disappointment. So part of the set-up time, which can be at least a couple of weeks to do research, to really knuckle down, find the best people, often go out and see them. A lot of Food Safari have been people that I know well, and I think that's been a gorgeous thing, to put them on television. Post production then takes a month per program. It is highly produced, we have a composer who -- we put a guide track of music down, but he will then compose something of his own to go with it. A little bit of voiceover goes in, and then just that narrowing down, what can we do to make it a sort of dense, textured program.
Antony Funnell: And is it costly then, in comparison, say, to reality TV. And if so, does that make it harder when you're trying to pitch to a network?
Maeve O'Maera: I think the production times are the thing that does end up costing money, and you're using vast amounts of equipment. Actually in the filming though, there's four of us in someone's kitchen, or shop, or whatever, and each of us has a role in -- we have the director, Tewfiq, and camera and sound. And we all know each other well, so we're a sort of comfortable crew, but we're filming people who've never been on television, and in their own kitchen, often we'll add a few lights to and rearrange something here and there, but that people are natural and gorgeous is tribute to them. Because it is a weird thing, being filmed.
Antony Funnell: Well Maeve O'Maera, it's been lovely chatting with you, and bon appetite!
Maeve O'Maera: Thank you so much.
Antony Funnell: And now from a food program maker, to a food program programmer. Trevor Eastment is the director of Programming and Production for the Lifestyle Food channel available on Pay-TV.
Now according to the little blurb his office sent me, he previews more than 1,200 hours of food and wine programming each year.
Trevor, welcome.
Trevor Eastment: Thank you.
Antony Funnell: Previewing 1,200 hours a year, that must have an effect on your own personal life, I'd imagine. Does going to a restaurant now feel a bit like a busman's holiday?
Trevor Eastment: It can do. There's a lot of difference though between watching a cooking show and eating. I find it a lot easier to eat.
Antony Funnell: Now tell us about actually programming a food channel. What are you looking for when you're looking at the vast array of programs that are pitched to you each year?
Trevor Eastment: Well I think the thing about a 24-hour food channel is that it's not just really cooking show after cooking show after cooking show. That would get terribly boring.
What we try and do with the channel is program it in the same way as you would a free-to-air channel, or a general entertainment channel. So you have, as you move through the day and the evening, you have different programs flowing one after the other, but so for instance, you have your competition cooking show which is the equivalent of the Wheel of Fortune; you have your market kitchen, your live daily show, which is everything, all the food news, which is like your A Current Affair of your Today Tonight. And then as the evening progresses, you move into things -- food travel, or food reality, like a Jamie's Kitchen, something with a bit more substance around the 8.30 mark, just the same as you would with any other television channel.
Antony Funnell: And where do you source all of the content for your food channel, and how much of that is Australian made?
Trevor Eastment: Well we have about I think at last count about 160 different suppliers, who supply us with food programming from around the world, and currently on air we have around 20% to 25% is Australian.
Antony Funnell: When it comes to cooking, I suppose the TV industry has seen it all, hasn't it, you have from Hairy Bikers, aging Fat Ladies on motorcycles, and I mean no disrespect there. How offbeat are some of the programs that you see?
Trevor Eastment: We see some fantastic stuff. There's a Canadian show called Food Jammers, which is sort of a bit like a cross between a cooking show and Mythbusters, so they'll attempt to make their own ice cream, but they don't have an ice cream maker, so they'll drill a hole in a big old fridge and put in a mechanism whereby you can spin the entire fridge around to make ice cream. So you get all sorts of bizarre programs, some of which work and some of which don't work so well.
Antony Funnell: And quite inventive, I'd imagine, as you say.
Trevor Eastment: Just amazingly inventive. I mean if you watch 10 food shows, it's very rare for them all to be the same. I mean it's a very, very broad genre. Everything from food documentaries, food competition, travel, practical everyday cooking, high-end cooking, specialist cooking; it's a very, very broad offering.
Antony Funnell: Now given that there are so many programs -- so many ideas are being pitched, people are trying so many different things with food and cooking programs -- is there anything left to say or do in terms of TV cooking programs? Are we approaching a limit?
Trevor Eastment: Well I always think that we must be and then something comes through the door that is completely original, and you think, no, look, this is going to be endless. Like any genre people keep reinventing it and then one person will reinvent it and then everybody'll go along that path. And then someone else will come along who's got a new idea or a fresh idea and then that influences everybody. I think shows like Jamie Oliver or Nigella, when they first come out, they definitely have an influence around the world.
Antony Funnell: Well Trevor Eastment, from the Lifestyle Food Channel, thank you very much.
Trevor Eastment: It's a pleasure.
Antony Funnell: And finally today, let's turn our attention to the Blog.
Doesn't sound very appetizing when you put it like that, does it? But if you go online you'll find plenty to savour. Food-flavoured blogs are everywhere.
Stephanie Wood is deputy editor of The Sydney Morning Herald's Sydney magazine, and among other things, she's a former editor of The Good Food Guide in The Age.
She also happens to be a dedicated food blogger. Her blog is called 'Elegant Sufficiency'.
So what does Stephanie believe the blogging form offers someone like herself, with a passion for food?
Stephanie Wood: I suppose it's a self-publishing avenue primarily, and it means that anyone who has even the most passing interest in food can express themselves, talk about what they've eaten at restaurants, share their recipes, share their photographs, under family folklore I suppose, seems to be a fairly large part of it.
Antony Funnell: Does a blog allow food to be seen and discussed in a more contextual way do you think? Does it -- they're not just about the food, are they? They're about people's travel, about photography, it all seems to come together.
Stephanie Wood: Yes, I think that's the great strength of food blogs. They're not constrained by any sort of traditional media elements. So you can write what you like; I think that's what I find so appealing about it. I love the idea of the intersection of food and life, and that's what I try and do on my blog, write about where the two come together, and I think that's the strength of many other great food blogs, is that it is contextual and you're reading about people's lives as much as you are about the food that's part of those lives.
Antony Funnell: And they can be quite complex, can't they? I mean you're combining video, audio, all forms of media, as well as inviting your audience, in a sense, to respond to you.
Stephanie Wood: Well of course comments are probably one of the things that distinguishes blogs from other forms of websites, from the basic website. That's I think one of the very seductive things about it, that you can write a post and almost immediately, if you're lucky, you'll get several comments responding to it, and there's something very gratifying about that. But certainly there are blogs that use podcasts and vidcasts and embed YouTube videos in their sites. I haven't yet mastered that technical side of things. It's a time issue as much as anything else, because I don't think the technology is terribly hard. Which is one of the reasons again it's so attractive. It's very easy to do a blog. Someone who tonight sat down at their computer could probably have a blog up and running within a couple of hours very, very easily.
Antony Funnell: And just picking up on that time aspect, I presume for a blog like 'Elegant Sufficiency', there's a lot of effort involved isn't there? Do you ever find that sometimes you come home from your day job and you're just too exhausted to update the blog?
Stephanie Wood: All the time. It's an ongoing issue. I think that some of my colleagues in the conventional media probably think I'm quite mad and don't understand why I would do it for nothing, because I don't get paid for it, and the site doesn't earn any money. But it's quite addictive, so I keep trudging along and the list of things I want to write about gets longer and longer, but there are many nights I go home with the idea I'm going to do something tonight, and it just doesn't happen.
Antony Funnell: Now there are thousands of food blogs out there around the world; how many are really influential in terms of having an effect on the industry itself?
Stephanie Wood: I think influential is probably a stretch. There are certainly some very, very well-read blogs. But how influential any of them are, I don't know at the moment. The ones that I would cite as being influential are largely from the States, there's one called 'Chez Pim' which is written by a Thai woman who seems to have an awful lot of money, because she flits around the world and eats in some of the most expensive restaurants in the world on what seems to me like a daily basis. She has a very large audience.
There's another one called '101 Cookbooks', and the woman who does that blog has since published a book, and I know she's got a very strong following. And I'd say the third one that I think gets the traffic is one called 'Chocolate and Zucchini' which comes out of Paris, and again, the author of that blog has recently published a book. They have strong followings, but influence, I'm not sure.
Antony Funnell: And what about the specific nature of individual blogs? Do you find that when they do focus primarily on the food, do they focus on certain types of food? Certain types of cuisine?
Stephanie Wood: Oh, listen there are blogs devoted to Mexican food, and Thai food and French food, there are others that focus on ramen noodles, there's a blog that I know of that's exclusively devoted to ramen noodles, others that devote themselves to uncovering the latest frozen meals that are released and writing and reviewing them.
So the level of specificity is really quite remarkable. But there are many, many more that write about their daily life and go on endlessly about very tedious things, I have to say. I think it is a trap when you're writing a blog to get very tied up in fairly mundane things, and unless you've got some extraordinary writing skills, they're not going to be very interesting to the great majority of people.
Antony Funnell: And somebody like yourself who's spent a long time in an editorial position, as an editor, does that help?
Stephanie Wood: Yes, I attracted a lot of criticism the other day actually at a conference that I spoke at when I complained about the poor standard of Australian food blogs generally, and said that there is a lot to be said for the traditional media art of editing. Certainly when I write my own posts on my blog, I very, very rigorously self-edit, which is what I do when I write for publications as a staff writer for Fairfax, I'll self-edit just as rigorously. Writing in a blog post format is obviously quite different in terms of the style of the writing, I suppose, but I think also a good blog post is probably a short one. And I don't always adhere to that mantra, but I think it probably is something that bloggers should be thinking about very carefully.
Antony Funnell: And with a blog like 'Elegant Sufficiency', how do you get traffic to the blog, how do you attract people to it to get it known?
Stephanie Wood: It's a slow build-up. I'm certainly not giving Gourmet Traveller any reason to be worried about their circulation figures. Just yet. One of the pieces of advice that I was given was that you have to comment on other people's blogs, so comment, comment and comment. And when you put a comment on someone else's blog, you leave your own footprint there that they can trace back to your blog. It's word of mouth, I suppose I've had a benefit from being a food writer professionally, that people know of me, and when they hear I have a blog, they track it down, but it's a slow build-up.
Antony Funnell: And you still do have a day-job, so I presume...
Stephanie Wood: Oh, absolutely.
Antony Funnell: ...blogging isn't something that brings in large amounts of money.
Stephanie Wood: No, unfortunately it's not bringing me any money, just a lot of gratification, personal satisfaction I think. Some people do macramé or pottery or knitting; I have a blog.
Antony Funnell: Stephanie Wood, a dedicated food blogger who also happens to be the deputy editor of The Sydney Morning Herald's Sydney magazine.
The technical production for the Media Report over summer was by Peter McMurray, Jim Ussher and Costa Zouliou. The producer was Andrew Davies.
Well as you probably know this is the final edition of the program. It's come to an end after quite a long run.
On behalf of all of the people who've worked on the program over the years -- presenters, producers and technical staff -- I'd like to say thanks to all of you for listening ... and for sending us your thoughts and comments.
I'm Antony Funnell and this is ABC Radio National.
- Maeve O'Meara
- TV presenter - Food Safari
- Philip Johnson
- Brisbane restrateur - Ecco Bistro
- Trevor Eastment
- Programming Director, Lifestyle FOOD Channel
- Stephanie Wood
- Food blogger - Elegant Sufficiency
- Presenter
- Antony Funnell
- Producer
- Andrew Davies


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Monday, March 16, 2009
Quantapoint Names VP
Houston-based Quantapoint, a provider of laser scanning services for the architectural industry, said Monday that it has named Tad Balinger as the firm's Vice President of Sales. Balinger joins the company from Stratos Global, and has also served at Schlumberger, McCormick Energy, the Landmark Graphics division of Halliburton, Hot Engineering and Trade-Ranger. Quantapoint said Balinger will be on special assignment in West Africa. Quantapoint's services are used to scan physical structures such as buildings and factories, to create 3D CAD models.


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THE Nigeria Fellowship of Christian Queens has been inaugurated in Ekiti State by the founders of the body, Bishop Steve Pipe MacWilliams and his wife, Bishop Mercy MacWilliams.
At the inauguration ceremony held in the main auditorium of the Redeemed Christian Church of God (RCCG), Life Fountain Cathedral in Ado Ekiti, the state capital, gaily queens, known commonly among their people as Oloris, were joined by Olori (Pastor) Anike Adesanoye, of Ondo Kingdom, who gave the sermon.
The event witnessed a generous turnout of queens from all the 16 Local Government Areas of the state. The queens had turned out en-masse because, apart from fellowship, the gathering was also an opportunity to pray to the Almighty God, the King of kings, for their husbands who were the kings of their communities; their kingdoms and also for themselves and their various undertakings.
National Coordinator of the fellowship, Bishop MacWilliams, told the Ekiti State Council of Queens, led to the ceremony by their President, Eyesorun Bosede Adejugbe, that the objectives of the fellowship included to "set a template for the building of the church of kings and queens."
Mrs MacWilliams said: "The church will restore the dignity of the throne and the lost power of the royal institution. The church will spread the gospel of Christ to kings and queens in all nations till the Fellowship of Christian Kings and Queens are duplicated in every region on earth where there is monarchy. The church will provide spiritual umbrella for the royal fathers and their families and rise in defence of the interest of the royal institution."
She explained that the Lord instructed them, last year, "to establish the Nigeria Fellowship of Christian Queens to complement the fellowship of Christian monarchs, which has been in existence in some provinces within and outside the nation."
Bishop Mercy MacWilliams said: "We are not a fellowship looking for the emancipation of wives from the headship of their husbands, but rather we are a fellowship established to uphold our husbands in every area that God has given us power by supporting them in time of joy and moment of crises and give unflinching loyalty to them in the face of adversities and challenges."
In her sermon on the occasion, entitled: Our Husbands and their Kingdoms, Olori Adesanoye, who took her text from Proverbs 8:11-15, reiterated that the fellowship was aimed at reawakening the wives of kings "first as wives and consorts; secondly, as matriarchs to your kingdoms and thirdly to stir up your spirit of intercession."
Eyesorun Adejugbe, in her speech, pointed out that the Ekiti Council of Oloris started in 1994, "when we realised the onerous task of queens who cannot but operate outside the palaces or mingle with people most especially at the grassroots. Also, the task of taking care of our husbands who are kings, children and all occupants of the palace is our responsibility."
Bishop Pipe Macwilliams noted that, with the existence of a fellowship of Christian Kings, it would be counterproductive for a king to be born-again without the wife being on the same page.
"The fellowship is to help the kings to have peace and apart from having peace, to also have eternal life in heaven."
He noted that Ekiti came as the first port of call because "out of all the states of Nigeria, Ekiti has the highest number of Christian kings."


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BERLIN/BUDAPEST – In April, when German Chancellor Angel Merkel congratulated Hungarian Prime Minister Viktor Orbán on his reelection, she let it be known that his large majority implied a "special responsibility" to use good judgment and behave with sensitivity toward opponents. He has done exactly the opposite.
Indeed, Orbán has consistently defied the European Union's core values and practices. Taking a page from Russian President Vladimir Putin's playbook, Orbán has wielded his Fidesz party's two-thirds parliamentary majority to push through a number of laws that attack what freedom remains in Hungary's media, civil society, and academic community.
In his latest move against the media, Orbán has implemented an additional 40% tax on advertising revenue, in order to take down RTL Klub, Hungary's last independent-minded television station. Meanwhile, he is tightening the screws on local civil-society groups, run by what he denounces as "paid political activists who are attempting to enforce foreign interests." For example, he has sent government auditors to harass Norwegian government-funded NGOs promoting civil liberties and human rights. And last month, the parliament passed a law mandating a government-appointed supervisor for each Hungarian university, with budgetary authority and veto power.
In a recent speech, Orbán revealed that his ultimate objective is to build an "illiberal state" on "national foundations," citing authoritarian regimes like Putin's Russia, Recep Tayyip Erdoğan's Turkey, and China's one-party state as role models. He then asserted that these plans do not conflict with his country's EU membership.


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Remember Me
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Featuring:Marketplace (dealer's room)Costume ContestPrize GiveawaysVideo/Event roomPhoto Scavenger HuntVideo GamesVideo Game TournamentFan Panels


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Halloween is by far my favorite holiday of the year. Ok, so it's not really a holiday but it should be. I've been decorating the outside of our house for the past several Halloweens with plastic skeletons, lights, cobwebs, scary animatronic figures and I top it off with music and a smoke machine. I thoroughly enjoy handing out candies to the kids and seeing the expressions on their faces when they see the decorations outside of our house. This Stacked Skulls With Sound available at Costco is a great prop for any entryway during Halloween. I especially like decorations that have sounds or motion that is activated when someone passes by. Why worry about putting up many small decorations, which could be time-consuming when it's time to put them away, if you can just have one big piece…more bang for the buck. So if you like Halloween like I do, then check out the Stacked Skulls with Sound at Costco.
|Stacked Skulls with Sound – Motion activated LED eyes and sound
Here are the specs:
Stacked Skulls with Sound Product InfoCostco Item#: 955184
Costco Price: $54.99
Found at: Costco in Foster Ciy, CA (1001 Metro Center Boulevard)
(price and availability may vary per Costco location)
|Scare the neighborhood kids this Halloween with the Stacked Skulls with Sound
|Deal for the Stacked Skulls with Motion Activated LED Eyes and Sound at Costco
Stacked Skulls With Sound
Key Features:
- 4 stacked skulls
- Motion sensor activates LED eyes and spooky sound
- Includes stand for stability
- 3 AA batteries required (not included)
- For indoor use only
- Assembly required


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At Simply Business we are constantly on the lookout for new resources that you will find useful. We realise that you don't have time to go trawling the internet for advice – you are too busy running your business. So, as well as producing our own expert articles, we spend our days looking through other trusted sources to find information that will help to make your life easier.
We thought it was about time that those other resources got the credit they deserve – so we have launched the Simply Business Landlord and Property Website Awards. This annual event will recognise those websites that consistently offer the very best content for landlords and property investors.
So a drum roll, please, for this year's winners.
1. Landlord Law Blog
Tessa Shepperson's excellent blog on tenant and landlord law. Visit the Landlord law blog website.
2. Property Owl
UK focused property news and views – lots of enjoyable, straight talking opinion pieces here. Visit the Property Ow website.
3. Planet Property
Planet Property – the blog of freelance journalist Mike O'Flynn – news and views, plus regular features on some of the most interesting, historic and beautiful homes for sale and rent.
4. Property Addict
Property Addict – The blog of freelance property journalist and serial mover (20 moves in 43 years!) Nikki Sheehan.
5. Go Greene
Go Greene – The blog of North London estate agent Greene & Co.
6. The Rat and Mouse
The Rat and Mouse – Rhyming slang for 'house', this regularly updated site covers UK property news.
7. Agents Diary
Agents Diary - The weary musings of an anonymous estate agent. Irreverent and entertaining.
8. House Historian
The House Historian - Melanie Backe-Hansen is an in-house historian for UK Estate Agent Chesterton Humberts who researches the history of individual houses and streets. Fascinating reading.
9. The D&G Blog
The D&G Blog – Nothing to do with major fashion brands, this is the blog of London estate agent Douglas and Gordon – featuring news and views on the London property market.
10. International Property Journal
International Property Journal – as the name suggests, this site covers international property news and is written by Kevin Brass who's been in the industry for more than twenty years.
11. Find a Property Blog
Find a Property Blog – Property related reflections, ramblings and occasional ravings from the Find a Property team.
12. Globrix Blog
Globrix Blog – the blog from the Globrix team covers news for property buyers and market comment.
13. Nubricks
Nubricks – an online overseas property resource featuring real estate news and advice on investing in property abroad.
14. Renthusiast
Renthusiast – a blog covering real estate news and views.
15. The Big Property List Blog
The Big Property List Blog – news, views and more from the team at The Big Property List.
16. The Chard Blog
The Chard Blog – the blog of London Estate agents Chard.
17. Estate Agent Today
Estate Agent Today – UK property and estate agent news.
18. Marsh and Parsons Blog
Marsh and Parsons Blog – the blog from the team at London Estate Agents Marsh and Parsons.
19. Property News Hound
Property News Hound – Property author and buy to let investor Graham Norwood's blog.
20. Property Vision Blog
Property Vision Blog – Views and opinions from the team at Property Vision, the prime residential property advisors.
21. Ryder and Dutton
Ryder and Dutton – Advice for Landlords, buyers and sellers from the team at Estate Agents Ryder and Dutton.
22. The Negotiator
The Negotiator – The website of the estate agent magazine.
23. The Property Sales People
The Property Sales People – news, opinion and information on the property market from estate agents David Clark and Company.
24. Your Right Move
Your Right Move – news and opinions on the UK housing market
25. House Price Crash
House Price Crash –UK house price news, information and discussion.
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The only definition that compares two things for better (comparison must be made for this sort of question)-
"Improve on or surpass (an existing or previous level or achievement)"
~Google result for "better definition"
Holidays don't tend to achieve much- If you devote them to working on a project, then certainly holidays are better than school, as large chunks of school activities are complete wastes of time, whereas personal projects have an end result that to you at least is certainly better.
However, almost every kid just spends it relaxing, or travelling. While certainly helpful in that it lets the brain recharge, school certainly achieves more than holidays, thus rendering school superior.
1. Holidays are boring when school is exciting! At school you get to see your friends ! Lots of children can't wait until the holidays but soon they are just as desperate to go back to school because they are really bored !
2.Don't you forget stuff in the holidays ? Well kids do too, usually school work too. Working hard at school is great but practicing at home in holidays is even better.
3.Friends . . . Even if you go on play-dates you can't see them all day. At school they will be there to help and support you when you need it .
4.As a parent they don't have time for kids, even if parents have time they don't use it on kids, they probably just send them off to o something !


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Target: Tony Burke, Australian Minister of the Environment
Goal: Prevent uranium mining project from harming ancient cave art
A new Australian uranium deposit was discovered recently by Cameco, a Canadian mining company. Nearby caves in the tropical, sparsely-populated region contain prehistoric artwork, which may be threatened by uranium exploration. The art is striking in that much of it is visibly well-preserved. Scientists believe some of the rock paintings, numbering in the thousands, are 15,000 years old. Others are more recent, depicting the first Europeans who came to Australia.
Ancestors of the continent's aboriginal peoples created ancient Australian cave art, and this demographic is most keenly aware of how important the preservation of the caves may be to their ancestral heritage. According to archaeologists who work with aboriginal Australians in the region, the cave art is at risk thanks to dust and a population boom created by the nearby mining activities.
Uranium mining companies have maintained an interest in Australia for years. The continent has the largest deposits of uranium found anywhere in the world. Most of the uranium discovered in Australia is exported to Chinese markets and used for that country's enormous energy needs.
The government of Australia keeps poor inventory of rock paintings throughout the country, and provides few protections to preserve these works of art. However, there is still time to prevent Cameco from embarking on a new mining project in the region. Although it has discovered uranium deposits, the company has yet to apply to the government for clearance to begin mining. Other mining companies have already withdrawn plans to excavate in the area due to aboriginal activism. Help these efforts by asking Australian leaders to deny Cameco clearance to mine uranium near ancient cave paintings.
Dear Mr. Burke,
Canadian mining company Cameco recently discovered a large uranium deposit nearby ancient aboriginal cave paintings in Australia's Wellington Range. Although uranium excavation and exportation is profitable for Australian businesses, Cameco's mining project will do irreparable damage to the cave art, which is unlike ancient rock paintings anywhere in the world. The cave art in the Wellington Range is remarkably well-preserved, and some pieces are 15,000 years old.
Scientists believe the dust and human activity associated with the mining process will seriously damage the ancient art. Aboriginal people who work with archaeologists to preserve the region's cave art have already prevented other mining companies from excavating uranium in the area. Cameco must be denied also. Please prevent uranium mining from destroying these ancient rock paintings.
[Your Name Here]
Photo Credit: Whinging Pom via Wikimedia


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Many authors aspire to write books because they see them as potential new income streams. They expect to be able to sell scads of copies of their book to customers and generate substantial additional revenue. Some envision themselves traveling cross-country on an ambitious book signing tour, becoming independently wealthy from the sale of tens of� Read More »
Revision Hell: A case study for disaster
Richard Lowe, Jr. is a bestselling author who has published 63 books, ghostwritten 12 books, and produced several hundred articles for blogs and publications. He is the owner and senior writer of The Writing King, which provides services such as ghostwriting, book coaching, WordPress implementation, blogging and copywriting. Richard is also a senior LinkedIn branding specialist� Read More »
The Single Biggest Reason Ghostwriters Fail
For many reasons, demand for ghostwriting services is rising. In fact, I'd say it's the perfect storm, formed by the ongoing need for online content, the rise of the thought leader role, and the pure lack of time. Businesses, executives, doctors, attorneys, consultants, politicians, website owners, advertising agencies – you name it – all need� Read More »
5 Things I Wish I'd Known When I Started Ghostwriting
Like many in the field, I've been ghostwriting for a few years now. And as I look back, there are a few things I wish I had known as I was getting started: 1. Ghostwriters create more than just books. While ghostwriting a book for a tech guru was my first project, I limited my� Read More »
Juggling for Ghostwriters
I was never able to master juggling. Apples, oranges, rubber balls – you name it, I was unsuccessful. I could launch one piece of fruit and then another, but when I tried to add more than that, I always failed. I felt overwhelmed, quickly losing track of where each orange or apple was. I guess� Read More »


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Home Made House Wives 6Favorites [+]
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Running Time: 83 minutes
Released: 08/2012
Studio Name: Homemade Media
Series: Home Made House Wives
Categories: Amateur Interracial Mature Homemade Gonzo
Description: Mature mamas to young cougars are down on their knees sucking wangs, and getting their pink twats stuffed full of stiff pricks.
4 Scenes from Home Made House Wives 6
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Just read his obituary, and did not know he he passed away. You would think someone would have mentioned it.
Probably no interest now in someone that was a great role model, and individual, having a positive influence on coaches and athletes alike. Headlines are needed for "elite" athletes, "high octane offenses" and other really important things.


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watching// Pretty Little Liars. Ya'll, I'm so not ashamed in how much I love this show.
eating// does drinking a caramel macchiato from Starbucks count? I'm pretty sure the calories are there to prove it.
planning// pay day is today for us so I'm planning {and watching} how our money is being allocated. It's like my dad always says, we're literally just the clearinghouse for bills. We watch the money come in, breathe over it a little bit, then watch it go out just as fast, if not faster. #adultingsucks
making// time to do projects. I'm trying to finish up a dresser I've been working on.
dreaming// of Fall weather. Ya'll, it's too hot for this mess and we have a tropical storm headed our way. Maybe all the rain will bring cooler temps?? One can dream.
loving// my husband so so much. His leadership, kindness, and love are literally what fuel me. Yes, Jesus and coffee fuel me too but Hunter is just what the doctor called for.
I would like to ask for prayers. We are looking to move (our house is going to become rental property/investment) and received some pretty amazing news on a place yesterday. We're trying not to get too excited but still be hopeful in all that God puts before us. So prayers please for peace in our decisions, for our house to be rented pretty quickly, and for lots of coffee to be readily available. Here goes nothing!