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Double Studio in Zone 2 London No6
Størrelse15 m²
- Kjøkken
- Vaskemaskin / tørketrommel
- Låsbare rom
- Internett/WiFi
- Parkering tilgjengelig
- Håndklær
Oversikt over eiendommen
|Brondesbury Villas, NW6 6AE London, Storbritannia
|Eiendoms ID
|Innen noen få timer
|Kalender oppdatert
|For en uke siden
Modern clean fully equipped studio apartment situated on the first floor of this period conversion. The property is situated on a quiet residential road just a short walk to Kilburn High Road, and 3 minutes walk to Queens Park station. Ideal accommodation for 2 adults. Fully Furnished with double bed (198cm long x 138cm wide), Wardrobe, Fridge Freezer, Washing Machine, Electric Hob, Microwave Oven, LCD TV (with free view), DVD player, WIRELESS INTERNET, Dining table & chairs, all essentials supplied for a comfortable stay including bed linen, towels, cutlery, crockery, glasses, cooking utensils. Private toilet, shower and kitchen.
Short distance from central London, with numerous transport links (Underground, National Rail, Buses) many local bars, restaurants, supermarkets and leisure facilities can be found within walking distance
Nearest stations:
Queen's Park (0.3 miles)
Kilburn Park (0.3 miles)
Kilburn High Road (0.4 miles
Local Bus Routes 206, 6, 316, 36 (24 Hour), 187 (24 Hour)
Brent is a suburb in North West London. There are several tube stations located in the district, many of them located on the Jubilee Line which will take you directly to Bond Street Station, which is right by Oxford Street. Oxford Street is the main shopping street in London with shops such as Selfridges and Debenhams. Most attractions of London are within easy reach, such as Piccadilly Circus, Madame Tussauds and Tower of London. Hyde Park is located west of Oxford Street where you will find Kensington Gardens. If you walk through the park you will reach Kensington where you can find the famous department store Harrods's and plenty of museums, for example Natural History museum and Science museum.
An easy journey away is also Camden, which is famous for Camden Market and the wide range of bars and clubs that daily hosts many gigs. Camden is amazing for a day and night out! Around the corner you can enjoy a calmer environment in the beautiful Regents Park, which is also the location for Madame Tussauds.
If you want to enjoy the extensive night life London has to offer, there are also plenty of buses and night buses running 24/7 from all directions in London.
* Disclaimer: All things advertised at the time of booking are available, however availability can vary due to unforeseen circumstances. If this is ever the case, please note that any discounts or refunds will not be available, especially if the booking had been made for the discount price.
If you have any question please feel free to contact me. Thank you for your consideration.
Husregler****************** PLEASE CONTACT ME BEFORE MAKING A BOOKING IN ORDER TO CONFIRM AVAILABILITY*************************
House Rules:
-No Pets.
-No Smoking.
-Breakages deposit £100 (Pounds).
-Late check-in fee (for checking-in from 21:00): £30.
-Parking Permit is available for £5 daily (weekend and Bank holiday is free).
-If you leave very early in the morning or late at night you will leave keys on the table in the room and your deposit will be refunded via 'PayPal' or bank transfer once the housekeeper has checked the room.
-When booking please include all guests, our occupancy rules are very strict, children should be included in your booking regardless of age, we will not allow any 'over occupancy' due to our insurers requirements.
-Please separate your rubbish and place in the correct bin:
Blue Bin (Recycling) - Paper, Cardboard, Plastic, Tin etc
Brown Bin (Garden) - Food waste, Garden waste etc
Green Bin (General) - General Rubbish, anything that cannot go into Blue or Brown Bins.
|Innsjekking etter
|Check-in før
|Etter avtale
|Utsjekking før
Vurdering av denne eiendommen
Nous avons trouvé facilement l'adresse et Andrey nous a très bien accueilli.
Le studio est à côté de la station Queens Park, pratique pour rejoindre le centre ville rapidement pour effectuer nos nombreuses visites.
Nous avons pu faire des courses dans un supermarché se situant à 5 minutes à pieds sur une grande rue commerçante. Le studio est très bien équipé, frigo, four, plaques de cuisson, bouilloire, grille pain, micro ondes ...
Séjour de 5 jours/4 nuits en couple, nous recommandons sans problème ce logement !
Great location to all major attractions and litttle but convenient lovely apartment for two with all kitchenware needed provided. Definitively, I recommend it!. The housekeeper Andrew is always happy to help.
Un Estudio confortable, limpio (sabanas, toallas, vajilla, estancia en general), caliente y al que se une la atención dedicada y exquisita del anfitrión el cual resuelve tus problemas o necesidades de manera efectiva. El único pero que no hay calefacción en el baño, pero fue solventado con una llamada al anfitrión y en seguida nos trajo un radiador eléctrico.
En lo que respecta a la ubicación es perfecta; muy cerca de la linea de dos lineas de metro y bus.
En definitiva muy recomendable.
Appartamento corrispondente alla descrizione, la posizione è ottima e la comunicazione con il proprietario buona.
Estancia muy acogedora en Londres. El apartamento limpio y con las comodidades necesarias para el viaje. Andrey, el casero, muy amable. Muy bien comunicado y muy cerca del metro de Queen's Park. Lo recomendamos para una pareja que vaya a pasar unos días en Londres.
a very cute studio, in a quiet street. The flate is quite small, but sutable for a couple. The kitchen is provided of fridge, microonde wawe, and some tools.
Andrew is very available for any requests.
It's very near at the tube, in 10 minutes you can reach all the location required.
I suggest this apartament for your stay!!!!!!!!!!!!!!!!!!!
We do not support the high rating this studio has been given in the past, which helped us chose this property. Three electrical items were not working or could not be used when we first arrived i.e. 2 of the 4 stove hobs did not work, the iron was completely covered in burnt on materials, and the washing machine was broken. In fairness to the outstanding care we received from the housekeeper, we were given a new iron and a replacement washing machine arrived 2 days before we left. However at all time the housekeeper Andrey was incredibly supportive and apologetic, offering to undertake our washing everyday. We have never met such a polite and caring young man. The noise from the studio above us was overwhelming most evenings, with a child run around until 11:30PM most times. The outside noise from the overground train started early in the morning and stopped late at night. The noise from people entering and exiting the 4 other studios on our floor often started very in the morning. Regretfully, we would not recommend this studio.
Nous avons été trés bien acueillis lors de notre séjour. Le studio est confortable et propre. Nous vous recommandons cette location.
We were in the studio one week ago. The first impression was excellent, the studio was exactly as the pics showed,everything was fine.
Everything works well, the studio is quiet and the zone safe, with some grocery shops and restaurants very close.
The tube is just 5 minutes walk, we had a very good time there and I recommend this place to stay.
- Kvalitetssikret innkvartering
- Hver vert er verifisert via telefon
- Sikker betaling med SSL-kryptering


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Vytorin Tablet
Atorvastatin; Lovastatin (<=40mg); Simvastatin (<=20mg)/Amiodarone
This information is generalized and not intended as specific medical advice. Consult your healthcare professional before taking or discontinuing any drug or commencing any course of treatment.
Medical warning:
Moderate. These medicines may cause some risk when taken together. Contact your healthcare professional (e.g. doctor or pharmacist) for more information.
How the interaction occurs:
Amiodarone may slow down how quickly your liver processes your cholesterol medicine.
What might happen:
The amount of cholesterol medicine in your blood may increase. This could increase your risk for muscle soreness or damage.
What you should do about this interaction:
Let your healthcare professionals (e.g. doctor or pharmacist) know right away that you are taking these medicines together. You may need to have the dose of your cholesterol medicine adjusted, or you may need to change to a different cholesterol medicine.Tell your doctor right away if you experience muscle pain, tenderness, or weakness; unexplained tiredness; or discolored urine.Your healthcare professionals may already be aware of this interaction and may be monitoring you for it. Do not start, stop, or change the dosage of any medicine before checking with them first.
1.Cordarone (amiodarone hydrochloride) US prescribing information. Wyeth Pharmaceuticals April 7, 2017.
2.Mevacor (lovastatin) US prescribing information. Merck & Co., Inc. February, 2014.
3.Zocor (simvastatin) US prescribing information. Merck & Co., Inc. February, 2015.
4.Vytorin (ezetimibe/simvastatin) US prescribing information. Merck/Schering-Plough Pharmaceuticals February, 2014.
5.USFood and Drug Administration. FDA Drug Safety Communication: New restrictions, contraindications, and dose limitations for Zocor (simvastatin) to reduce the risk of muscle injury. available at: http://www.fda.gov/Drugs/DrugSafety/DrugSafetyPodcasts/ucm258399.htm June 8, 2011.
6.Ede M. Dear Canadian Healthcare Professional: Subject: ZOCOR (simvastatin) - New Safety Recommendations on Dosage Associated with the Increased Risk of Myopathy/Rhabdomyolysis. Merck Canada Inc. November 7, 2012.
7.Roten L, Schoenenberger RA, Krahenbuhl S, Schlienger RG. Rhabdomyolysis in association with simvastatin and amiodarone. Ann Pharmacother 2004 Jun; 38(6):978-81.
8.Becquemont L, Neuvonen M, Verstuyft C, Jaillon P, Letierce A, Neuvonen PJ, Funck-Brentano C. Amiodarone interacts with simvastatin but not with pravastatin disposition kinetics. Clin Pharmacol Ther 2007 May; 81(5):679-84.
9.Ricaurte B, Guirguis A, Taylor HC, Zabriskie D. Simvastatin-amiodarone interaction resulting in rhabdomyolysis, azotemia, and possible hepatotoxicity. Ann Pharmacother 2006 Apr;40(4):753-7.
10.Alsheikh-Ali AA, Karas RH. Adverse events with concomitant amiodarone and statin therapy. Prev Cardiol 2005 Spring;8(2):95-7.

subset: commoncrawl


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ESU Foundation and Emporia State University announce $7.5 million scholarship commitmentNovember 9, 2011
New plan raises award amounts and length of merit scholarships
ESU Foundation Board of Trustees Chair Lana Oleen and ESU Interim President Ed Flentje announced today a new partnership that expands scholarship funding at Emporia State University by $7.5 million over the next five years.
"This agreement represents a significant partnership between the University and the Foundation," said Oleen, who has served as a trustee since 2006.
"The role of the Foundation is to raise, receive, invest, allocate, and exercise stewardship for private gifts benefiting ESU. We believe our students' futures are our most important investments," said Oleen who earned both bachelor's and master's degrees from ESU.
"I am very pleased that the ESU Trustees have made this decision, as their collective action puts in motion the ability to more than double the level of scholarship awards over the next five years."
The new plan, which takes effect for students entering ESU in Fall 2012, has two important components. First, it increases the dollar amount of merit-based scholarships for both first-time freshmen and transfer students. Second, it extends the renewability of the scholarships based on academic performance.
"We believe this partnership with the ESU Foundation will be a major step in attracting new full-time, on-campus students," said Flentje, "and keeping them as ESU Hornets throughout their academic career."
"This action by Foundation trustees will make ESU's already affordable tuition even more affordable," said Flentje.
Laura Eddy, director of ESU Admissions, explained the new scholarship plan: "Under the program, awards for first-time freshmen are offered at three scholarship levels — ESU Presidential Scholars, ESU Foundation Scholars and ESU Hornet Scholars — that are tied to college entrance scores and high school grades."
"I am also proud that action by the Foundation Board allows the University to re-establish Presidential Scholars with our highest level of merit scholarships," Flentje said. "We also want to commend the ESU Foundation for its significant contribution and support with the establishment of Foundation Scholars.
"The University could not offer these awards without the stewardship of the Foundation."
Freshman scholarship recipients who achieve and maintain academic standards may gain funding for a total of eight semesters. Scholarships for first-time transfer students are renewable for up to four total semesters, said Eddy.
Under the program, first-time freshmen can qualify for funding ranging from $1,000 to $3,600, based on academic performance. With current tuition at $4,952, scholarships could pay from one-fifth to nearly three-quarters of the bill.
Awards for transfer students range from $1,600 to $3,000 and equate to one-third to two-thirds of tuition, based on academic performance.
More information about the new 2012-13 scholarship program is online at http://www.emporia.edu/finaid/scholarships/#Hornet_General or by calling toll-free 1-877-GO-TO-ESU (877-468-6378)
The priority application deadline for Fall 2012 scholarships is Feb. 15, 2012.
About Emporia State University:
Founded in 1863 as Kansas State Normal School — the state's premier institution to educate teachers — Emporia State University offers 42 undergraduate and 27 graduate degrees in the School of Business, College of Liberal Arts and Sciences, School of Library and Information Management and The Teachers College. SLIM also offers a Ph.D. program.
ESU is ranked in the first tier of regional university in the 2012 edition of "Best Colleges" compiled by U.S. News & World Report. The publication also cited ESU's School of Business as a best value for both in-state and out-of-state students.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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http://www.kapowtoys.co.uk/transformers ... -6227.html
Dribble, drool, wibble...........................um this guy is slightly.................awesome ??? As a kid watching the 86 movie Springer stood out for me as one of the coolest characters ever, he says the line ''I've got better things to do tonight die'' for goodness sake but his toy was ever so slightly naff even for the 7 year old me so fast forward 26 years and Hasbro have just dumped one of the most amazing pieces of green plastic ever on the fandom and you simply must own it. I'm not one to normally go overboard from the point of view that we're an active business selling these things and it can come across as a sales tactic but this really is a triumph, the robot mode is Roche style perfection with nice clicky joints and the ability to either wield both weapons or carry one on his back whilst using the other, the colours are spot on with the only minor gripe being that the Autobot insignia could be bigger, to top it off he is capable of almost any pose you want, its a true action figure.
On to the alt modes, armored car is great, it does somewhat resemble something G.I.Joe would use crossed with a Batmobile but in my book that a whole lot of awesome and not much fail. The sword can be stored on the bottom of the car whilst the gun becomes a rocket launcher that can pivot up and down thanks to the hinge in the actual handle, the rockets themselves are activated by pushing the mechanism forward
rather than spring loaded which can sometimes be a pain for adult collectors due to the loss potential thanks to family pets, kids or misfires.
Helicopter mode is again very very nice with a great aesthetic and a nice tight transformation, the futuristic element is there as it does not resemble any current earth bound helicopters but its a necessity for a toy which is switching through 3 modes. The blades spin freely and you can mount the cannon under the nosecone ( not shown )
Overall it might be because I'm simply blown away but this guy scores 9.5/10
Nice work Hasbro, more of this please.


text:
Prof. Dr. Peter Ring
- Phone
- +49 89 289-12354
- Room
- –
- email@example.com
- Links
Page in TUMonline
- Group
- TUM Department of Physics
- Job Title
- Professor at the Physics Department (retired)
When atoms interact things can get interesting. Fundamental research on the underlying properties of materials and nanostructures and exploration of the potential they provide for applications.
A journey of discovery to understanding our world at the subatomic scale, from the nuclei inside atoms down to the most elementary building blocks of matter. Are you ready for the adventure?
Biological systems, from proteins to living cells and organisms, obey physical principles. Our research groups in biophysics shape one of Germany's largest scientific clusters in this area.


text: Taxon DOI 10.1601/tx.7771 Name Chlamydia psittaci (Lillie 1930) Page 1968 (Approved Lists 1980) Taxonomic Rank species Methodology Nomenclatural Taxonomy [1980-2016] Incertae sedis taxa are placed using SOSCC (Garrity and Lilburn 2008) Parent Taxon RecordName Record genusChlamydia Jones et al. 1945 (Approved Lists 1980) emend. Sachse et al. 2015 Type Strain representative organism 6BCT (=ATCC VR-125) Digital Object Identifier https://doi.org/10.1601/tx.7771 View the complete NamesforLife Abstract Viewing the full Abstract requires login with a valid NamesforLife account and agreement to the NamesforLife Terms of Use. By signing in, I confirm that I have read and agree to the NamesforLife Terms of Service and Privacy Policy. e-mail address password Don't have a NamesforLife account? Create one for free here. Forgot your password?


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Dear SweetWise
I just made my first wedding cake, I work out of my house and I recently purchased the mat from you guys because the demonstration on YouTube was great! I thought....I have to try this thing. I think covering the cake with fondant is always the hardest thing when making a cake. It's hard to keep your table sanitary (and I have a dog... With lots of hair) and its hard to roll it out evenly and quickly without it drying out and getting 10x sugar everywhere. Let me tell you, the mat is amazing! It saved me time and was so easy to use with professional results! I followed your demonstration and it worked exactly like you said! It was some of the best money I ever spent and I just want to thank you for making my cake decorating a lot easier! I absolutely love it! :)
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Nothing you have ever tried equals the coloring strength of these amazing colors. Imagine the coloring power of a paste in an easy-to-use-gel. Soft Gel Paste is packaged in convenient squeeze bottles with a flip-top lid. By mixing and measuring using "drops" of Soft Gel Paste, you can achieve precise easy-to-repeat colors every time.
State-of-the-art food technology is why Soft Gel Paste has so many advantages over other food colors. Soft Gel Paste's superior formulation can withstand the harsh Freeze/thaw cycle without colors bleeding.


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Kappa Sigma Fraternity withdraws charter of Emporia State's chapterOctober 1, 2012
Emporia State administrators are working with local fraternity members after their national organization withdrew the chapter's charter.
The Supreme Executive Committee of the Kappa Sigma Fraternity late last week notified the members of the Lambda-Upsilon Chapter at Emporia State that its charter would be withdrawn for failing to maintain the standards of a chapter, which is a violation of the national fraternity's code of conduct. The chapter has 30 days to appeal the decision through the Kappa Sigma judicial process.
In the meantime, Emporia State's Lambda-Upsilon Chapter is suspended and cannot operate as a chapter or participate in Greek-affiliated events.
"We are hoping to engage in discussions with the Kappa Sigma Fraternity to develop a re-colonization plan for Emporia State University," said Dr. James Williams, vice-president of Student Affairs at Emporia State.
In a memo to the Emporia State Greek community, Taylor Kriley, director of Greek Life, encouraged all chapters to review their national codes of conduct for local compliance.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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K&N 57-0372 57i Induction Kit fits Mazda MX-5 1.6L 1998 57-0372
- Remove the restrictions caused by your vehicles factory air box
- Guaranteed to increase horsepower, improve throttle response and engine sound
- Washable and reusable
- Lasts for up to 160,000km between services
- 4.40 lb (2.00 kg)
Product Description
These kits bring engine airflow out of the factory box by providing a large size open-air conical or round High-Flow Air Filter. The extra surface area of these open-air air filters provide even more airflow at lower restriction than a K&N OE replacement filter which is always limited to the size of the factory air box. The larger air filter also captures and holds more dirt increasing its service life before a cleaning is required (up to 160,000km). The filter is then either directly attached to the engine carburetor or throttle body or indirectly through a tube assembly running from the filter to the engine. All adaptors are made from high quality materials such as steel, aluminum, silicon or reinforced nylon and ensure long life.
- Designed to Increase HP and Acceleration
- Engineered to Specific Vehicle Design
- Easy to Install, Usually in 90 minutes or less!
- Lasts up to 160,000km Before Service is Required (depending on driving conditions)
- High Performance Induction System
- Million Mile Limited Warranty
- Replaces OEM Filter and Air Box
- Air Filter is Washable and Reusable
- Works with Original Equipment Manufacturer Computer Systems
|K&N Filters
|Part Number
|Gen I
|Cold Air Intakes
|Limited million mile manufacturer's warranty.


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It's that time of year when we our thoughts are simultaneously in the past via reflection and the future via resolution. It's also that time of year when we must eat black-eyed peas.
I've written plenty about black-eyed peas and why we Texans (and other Southerners) eat them on New Year's Day. I've also given you some recipes.
This year, I had the honor of picking black-eyed peas at my grandma's farm. And let me tell you, if you ever have the opportunity to eat fresh black-eye peas straight right out of ground, you're in for a treat. When preparing the still-green black-eyed peas, she kept it simple by only seasoning them with a bit of salt, pepper and ham. And for the duration of my visit, it was all I wanted to eat. (Well, almost, as she had also made a chocolate pie.)
I can't get fresh ones here in the city. I can't even find dried ones. So my recipes always have a canned option. You can hardly go wrong with classics such as Texas caviar or a delicious soup I made last year called Good Fortune Soup. But those are for the converted, those who already love black-eyed peas. What about something for those who don't love black-eyed peas?
I recently made a black-eyed pea dip. I seasoned it with garlic, bacon, cilantro and jalapenos, I made it creamy with a bit of cheese and I served it warm with tortilla chips. If you don't like black-eyed peas, this might be the one for you—it already converted one nonbeliever and I'd be thrilled if it could convert more.
But before I eat my black-eyed peas, I need to decide how I want their good fortune to guide me in the new year. 2008 was a roller coaster of a year—and like all of you, I'm looking forward to an awesome 2009. Here are some of my resolutions that I hope will make 2009 a more wonderful year:
1. Cure a ham in my refrigerator, hopefully in time for Easter. All the recipes I saw called for saltpeter, which is impossible to find because it's also used to make explosives (and I did not know this so that might explain all the strange looks I got from shopkeepers when I asked if they stocked it). But thanks to Michael Ruhlman, I now know I can use curing salt instead.
2. Learn more about Asian and Caribbean cooking. Fortunately for me, two books by blogging friends are arriving this year to guide me in my education: Jaden's Asian home cooking cookbook and Cynthia's Caribbean cookbook.
3. Speaking of books, perhaps I'll write one. People keep asking me when I'm going to write a book. Well, it's been a long, strange journey and no, I'm nowhere near the end yet. But, I hope to at least fashion a book proposal this year that someone besides my mom will want to read.
4. I want to make fresh masa. Steve Sando became my hero this year by demonstrating how to make masa at home. I've long wanted to do this and have even seen the manual grinders at area cookware stores. But Steve got an electric masa grinder in Mexico, which makes the process such a snap, you could have fresh masa tortillas every day!
5. Finally, I just finished seeing "Slumdog Millionaire" and I think India should be my next big trip. I have a friend that lives in Dehli, so what am I waiting for?
What are some of your resolutions for 2009? Happy New Year!
Black-eyed pea dip, with garlic and bacon
1 15oz can of black-eyed peas, drained or 1 1/2 cups cooked
4 pieces of bacon
2 cloves of garlic, minced
1/2 cup cilantro chopped
1 teaspoon chili powder
1/8 teaspoon (or to taste) cayenne pepper
1 tablespoon lime juice (1/2 a lime)
1 jalapeno, diced (can be fresh or pickled)
1/4 cup shredded Monterrey Jack
1. In a skillet, cook the bacon. When done, crumble and place in a blender .
2. In same skillet, cook the garlic for one minute and then add to blender.
3. Pour 1 teaspoon of bacon grease from skillet into blender.
4. Add to blender black-eyed peas and all other ingredients except Monterrey Jack cheese. Pulse until ingredients are well mixed together.
5. Place blended dip into skillet, turn on low heat and slowly fold in shredded cheese. Cook until melted, about a minute.
6. Place in a bowl and serve immediately with tortilla chips.
Makes about 1 1/2 cups.
Tuesday, December 30, 2008
Black-eyed pea dip for a new year
It's that time of year when we our thoughts are simultaneously in the past via reflection and the future via resolution. It's also that time of year when we must eat black-eyed peas.
48 comments:
- radish said...
Happy New Year! I think I'm looking to a) start making Indian food, b) learn how to make amazing croissants, pain au chocolat and other goodies like that c) go on a culinary vacation. I hope that 2009 is a lovely year for all!
- Rosa's Yummy Yums said...
This dip looks really good! Tasty!
Best wishes for the new year!
- Brenda in Texas said...
Hi Lisa, That dip looks so yummy! I think I will make it for our New Year's Eve get together. I was brought up on fresh black eyed peas so the canned ones are better made
into dip or relish or soup.
No New Year's resolutions this year, I think I am getting too old for that. But I will make you a promise. If you write a book, I will definitely read it.
Thanks for a year's worth of good recipes and good stories. Best wishes for a happy and prosperous 2009 to you and all of your readers.
- Debbie said...
Sending everyone a birthday card on time, kind of pales in comparrison to your 2009 goals. LOL
Your blog is beautiful!
Happy 2009 to you.
- laurelin-kit said...
I was in Publix today (in Orlando) and standing in the ethnic foods/canned vegetables aisle when I heard a woman on her cell phone talking about not being able to find Rotel and not knowing what it was.
"Rotel?" I asked her, and she turned around and hung up quickly. "It's right over there."
I showed her where it was and pointed out the one I used for my queso dip the last time I made it (with cilantro and lime juice). She frowned and said:
"I don't know if I want all that in my queso."
I was about to leave but I turned around and said "You know, if you don't want to use that much, there's a recipe for a natural queso dip on homesicktexan.blogspot.com."
"I think that's where I got this recipe from," she said.
- ~Madeline~ said...
Aw, there are those "magic hands" again. What a beautiful photo. The dip sounds great too ;) Happy New Year!
- Mommy's Kitchen said...
That looks and sounds amazing. I am going to have to make this. Thanks for sharing your recipes are always so good.
- Brin said...
I'm a Texan with more recipes than time, but that wouldn't stop me from rushing out to buy a copy of your book and reading it cover to cover! Here's to your 2009! Hope it's amazing.
(P.S. I just made Cheddar Jalapeno Scones for sandwiches New Year's Day. I reckon your dip would hold its own alongside them, huh?) :D
- Kevin said...
This dip sounds tasty. Have a great new year!
- Greg said...
Hey, I soaked my Black Eyed Peas last night.
I'm surprised you can't find dried ones in NYC. Harlem should have a place that sells them.
My kitchen resolution is to finally start using the Thai, Vietnamese, Greek, Armenian and Japanese cookbooks that just sit on my shelves. I have made Yakitori and Katsudon lately but that's pretty easy stuff.
Happy 2009 to all.
- TiffanyBee said...
your photos make your stories and your recipes even more appetizing! thank you!
- Karina Allrich said...
Wonderful. I would love to make fresh masa- or better yet, stop by your kitchen and sample yours. Happy New Year- may it be a fabulous 2009!
- Meg said...
Your dip looks and sounds really good. It might even be enough to convert my kids to eating black eye peas. I have never had them fresh--only from dried.
If you write a book, I'll read it!
- masdevallia said...
This looks fabulous. I've only had black eyed peas on on New Year's night (right after the clock struck 12 on NYE) at a party in San Francisco. Someone made a big pot of beans and everyone shared in the tradition. I'd never heard of it prior to that. I'm game for anything that might drum a little more luck my way this year. Goodbye 2008. HELLOOOO 2009!
My resolutions are still in a formative state. But this is as close as I've come:
1) Stay positive about people, situations, and circumstances. This means focusing on people's good traits, decisions, and accomplishments rather than anything negative. Look on the positives of any situation. (I tend to do this anyhow.)
2) Feed my baby only organic, homemade food until he's at least 1 year old. (He's six months now.)
3) Learn to sew. I've always focused on cooking. I'd like to express myself via another creative and constructive outlet.
- Sandi @the WhistleStop Cafe said...
Those hands!
so tender and strong.
That is a lot of years worth of lucky peas.
- Rachel said...
This looks sooo good! We eat black eyed peas every New Yrs at my inlaws house. They are from Arkansas and we also have them with fried hog jowles, baked sweet potatoes, sauteed collard greens. The black eyed peas remind me of any bean and ham soup Ive had. Soo yummy, seasoned with the hambone from our Honey Baked Ham every year. Im super excited to try out this dip recipe for my husband, as he HATES his moms black eyed peas she MAKES us eat every year. Maybe I can sneak this in under the radar and he will not know hes had black eyed peas until he already gulped it all down. Now there's a though.
- jana said...
If you write a book, I'll do one better, I'll BUY it! Good luck and Happy New Year.
- Lisa (Homesick Texan) said...
Radish--I can't wait to hear about your croissant adventures! And if you need a second opinion on if they taste good or not, I'd be happy to help!
Rosa--Thank you! And a Happy New Year to you, too!
Brenda--That's good to know! May your New Year be happy and prosperous as well!
Debbie--As someone who is ALWAYS late with cards and gifts, I think that's a wonderful resolution and I'm adding it to my list.
Laurelin-Kit--Get out of town! That is too funny! It's a small internet indeed!
Madeline--I'll let her know you said that--she always complains that her hands look old.
Mommy's Kitchen--You're very welcome. Enjoy!
Brin--Those cheddar jalapeno scones sound awesome! I bet they'd go great with the dip but I'd probably just eat mine with a big pat of butter. Happy new year!
Kevin--Happy new year!
Greg--That's a good idea--next time I'm in Harlem I'll have to look and see if they sell them. And have fun cooking from your Asian cookbooks!
TiffanyBee--Thank you so much! And a happy new year!
Karina--You have an open invitation to stop by my kitchen any time!
Meg--Yep, people think it's just a weirdly colored bean dip--the garlic and the bacon pretty much dominates the earthiness of the black-eyed-peas.
Masdevaillia--I'm with you--I'll try anything to make 2009 a better year. And I've always wanted to learn to sew as well--have fun with that!
Sandi--Aren't they beautiful? Happy new year!
Rachel--A hambone and a pot of black-eyed peas is a marriage made in heaven!
Jana--Why thank you! Happy new year!
- tastyeatsathome said...
Thanks for sharing! I love to read your blog, I am a native Texan as well (born and raised North of Dallas) and would wonder what I would do if I was transplanted out of here. Your blog helps celebrate all of the wonderful things in the Lone Star State! I love fresh black-eyed peas too, just made a pot last night and blogged about them this morning! Anyways, Happy New Year, and if you do get to that book, let me know! I'd love to read!
- Rita said...
How interesting, I never heard of eating black-eyed peas for the New Year. We do the same in Brazil with lentils. In fact, I better start my lentil dish!
Happy 2009!
- Anonymous said...
Just discovered your website and wish to goodness I'd have had this site when I lived in NYC. I look forward to trying out these recipes, even the King Ranch Casserole without cream of mushroom soup (who knew?). Fixin' to go to the store for cabbage with my peas...Happy New Year!
Lori from Mesquite
- Aleta said...
Have you tried using frozen black-eyed peas? They're in supermarket freezer cases and I'm a convert -- so much better than dried.
- tejasjeff said...
Happy New Year Lisa!
I just wanted to thank you for putting together one of my favorite little nooks on the web.
I impatiently wait for new posts because every dang thing u post works and tastes delicious.
The Black eyed peas are on , i just finished using my Diskado I built for the first time.
life is good in San Antonio and hope you continue on with the site in 2009.
My friends are depending on me to keep the good stuff coming!
- Wading Thru said...
Black-eyed peas is a necessity at our house on New Year's Day. The tradition continues.
Living in DC it is not easy to get fresh black-eyes. We have to make do with some kind of dried or frozen peas. But when we visit my mother in Western Texas in the summer, we overdose on those delightful fresh peas.
As a boy, way before your were Homesick Texan was born, we raise large areas of black-eyed peas. My mom and dad let my brother and I pick the peas and sell them. I think we go $1 per bushel. I think we grew them on some kind of government soil enhancement program. Probably were not supposed to pick them.
Still love them. Look forward to a good mess of black-eyed peas on New Years.
Thanks for your blog.
- beth said...
thanks for the reminder about black-eyed peas — i eat them every year and can't believe i almost forgot! i went to HEB last night and bought about six cans. i'm definitely feeling lucky now.
one question though: in your other post on black-eyed peas, you mention frying them up as croquettes. that sounds delicious, but would i need to add anything as a binder?
also, i should say that love reading your blog. i live in austin, and your posts make me appreciate so many good things that are in reach here.
- Leilani Lee said...
I made your dip today; I left out the garlic, but otherwise it was great. Thanks for this recipe.
- Tatersmama said...
You're preaching to the converted here...LOL! I can't get black-eyed peas in any form here, other than ordering them (at about $4 a can) from USA Foods in Melbourne.
So that whole thing about eating poor so you'll have a year of riches? My meal last night ( black-eyed peas, collards, Hoppin' John, cornbread and ham with pecan pie for dessert) cost me about $35 for TWO of us ! LOL!
It was well worth it though, just for the taste of home. :o)
- Jean Jernigan said...
Happy New Year to all of Lisa's fellow bloggers. Why she photographs my wrinkled hands is a mystery!
Grandma Jean
- Anonymous said...
Just tasted my Hoppin' John black eyed peas - have to tweak them a little (like adding just a pinch of sugar) and then "supper is ready". I'm a native Texan and this dish with some homemade cornbread will be a gourmet meal for us, lol. Happy New Year Lisa...hope you get back home, ie, Texas, many times in 2009. Take good care of your Granny. Judy B. Houston, Texas
- Judy B. said...
Grandma Jean - be proud of your hands...they have served you well; they are beautiful. I wish I could hold my Mamma's hands once more; but I will one of these days. Judy B. Texas
- ava said...
those hands are gorgeous! and is that really your grandma commenting above? so cute!
I just saw Slumdog Millionaire and adored it. I have been wanting to travel to India through the Miracle Foundation (started by a woman who lives in Austin), and seeing that movie made me want to do so even more. http://www.miraclefoundation.org/
Off to make my black eyed peas now! Happy new year!
- Olivia said...
Now that's a lovely way to eat black eyed peas - in that dip, as I eat anything with cilantro and chilis in it. My psych professor's wife once made a spicy black eyed pea hummus, and since they live in Houston I bet it was a similar recipe. I found it creamier than those made with chickpeas.
One of the few ways I enjoy pulses is fresh out of the ground so I hope to try that one day too.
- Paula said...
Happy New Year! I just LOVE your dip recipe and admire you and others who have made goals for the year. Best wishes for a wonderful 2009! Can't wait to see what you cook up next! :-)
- Pille said...
Happy New Year, Lisa!!!
One of my New Year resolutions is to grow more of my own vegetables - perhaps even black eyed peas :)
- Lisa said...
Happy new year, Lisa! Your dip sounds delicious. I adore blackeyed peas and am making some today, in fact. I'm so envious of your fresh ones! I'd love to try them. At least we can easily get dried ones here, so that's what I use.
I agree about Jaden's and Cynthia's cookbooks; can't wait to get my hands on those. I'm also with you on India! I was there once, 30 years ago, but I didn't get to travel around much and would love to go back. I now know someone in Mumbai I could visit . . . hmmm. :) By the way, I read the book that Slumdog was based on (it's called Q and A); it was really, really good.
- Texan said...
What a great blog! I just started one called atexaninkuwait.blogspot.com it deals with expat food and i am inspired to post my new years recipe for black eyed peas! Im a vegetarian so it wont be as exciting as what i see here, but it is still fabulous, imho. Your pictures are excellent as well!
- Tommy said...
No resolutions, except buying Ruhlman's "Charcuterie". When your book comes out, I'll buy it in a flash. Shall we expect it this year ?
- KMDuff said...
This was tasty. More lime flavor than I personally like, but still super tasty.
- Anonymous said...
Looks almost like refried beans--Refritos Ojo Negro?
- Anonymous said...
I used to work at the Black-Eyed Pea restaurant (I know you are familiar being from the metroplex)and we had the most amazing spicy BEP soup! When business was slow we used to have contests to see who could come up with a new way to use "peas" in a recipe. we made BEP fritters, BEP puppies, BEP cakes, BEP patties, BEP salads, .... My favorites were always spicy with jalapenos, onions and mixed with cornbread or cornmeal. fun memories! The soup was fresh and wonderful-- too bad they don't serve it anymore.
love your blog, alisa
- Lisa (dinner party) said...
Happy New Year, Lisa!
Excited for a whole new year of great posts here. My resolution is to keep plugging away on my blog and conquer (or at least attempt) gluten-free baking this year.
- Amy C Evans said...
Happy New Year, Miss Lisa! Wishing you love, laughter and pie. XO from Mississippi, Amy
- Mike said...
I could "sense" you in the DFW area over the break......okokok I couldn't
Annnnnnway, ashamed to say that our 6 year old will only eat a 1/8 of a black eyed pea on New Years Day.....he literally gags and runs to the trash can. Like a dog, we surrounded it in mashed potatoes before feeding it to the poor boy.
...have a grand New Year
- tbsamsel said...
Those of you who can't find dried black-eyed peas try India/Pakistani grocery stores.
- Anonymous said...
I love blackeyed peas and living in Southen California so usually can get them fresh. When in season they are often sold in the farmers markets. If there is a Whole Foods they usually carry fresh blackeyed peas or Asian markets.
I too went on a search for salt peter (I wanted to make my own cornbeef) but was told that was not such a great idea and perhaps prague powder would be a safer choice, not to mention easier to use. In the end Morton (yes, the salt company) has products that work in these cases. For the ham the product is called Smoked flavored sugar cure. I'd give that a try I know the product I used to make the cornbeef worked like a charm and takes all the guess work out.
- LilSis said...
Thanks for sharing that blackeyed pea dip recipe! It looks awesome! I too, am a Homesick Texan. We've been in CA now for almost seven years. No matter where we live, we always have the ham, blackeyed peas, and greens at midnight on New Years Eve! Most of our friends have never heard of that Southern Tradition and most have never had blackeyed peas, but they are quickly converted.
I'm glad I found your blog.
- gillian said...
definitely write a book! i go to your blog anytime i want to cook anything that brings back memories of growing up in san antonio and eating all food that is texan now in and around austin.... i've shared the "Tex-Mex Cookbook" as a gift because I love the stories and recipes. I'd love to share your book with friends as well - what a great gift it would make - in time for the holidays?!
- Morgan D. said...
I used this recipe for my new years day party this year and it was a huge hit. I doubled up to have enough to go around. I halved the cilantro for my personal taste and added a little sour cream because it was too thick to scoop at first. Everyone loved it! Thanks! I've been subscribing to your blog for a while now, but this is the first time i got to try out a recipe and it was a total success.
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Nursing faculty honored with state awardsNovember 19, 2012
Two faculty members of Emporia State University's Newman Division of Nursing were honored recently during meetings of professional organizations in Wichita.
Sarah Tidwell was presented the 2012 President's Award for Outstanding Service and Commitment to the Kansas State Nurses Association. Kari Hess was presented the 2012 Leader of Leaders during the Kansas Association of Nursing Students convention. Both Tidwell and Hess are assistant professors.
The KANS meeting was held in conjunction with the meeting of KSNA, which is celebrating its 100th anniversary. The organizations held a joint meeting Oct. 11 in Wichita.
"We in the Newman Division of Nursing are well aware of all the hard work and dedication that Sarah and Kari show every day," said Jean DeDonder, interim chair of the nursing school. "It's wonderful that their peers also recognize their service and chose to honor them."
Tidwell has been a nurse since 1977 when she earned her bachelor's degree in nursing from Marymount College of Salina. In 1991, she earned a master's degree in nursing from the University of Kansas. She spent her nursing career at Newman Regional Health in Emporia where she also began teaching for the hospital's school of nursing, which eventually partnered with Emporia State University to create the university's Newman Division of Nursing.
After a stint as a school nurse for Emporia Public Schools, Tidwell returned to the Newman Division of Nursing in 1997.
A member of KSNA since 1987, Tidwell said it was a stint on the Kansas State Board of Nursing that pushed her to become more involved at the state level. Tidwell was appointed to the board of nursing in 1995 by Kansas Gov. Bill Graves to serve a four-year term.
"I enjoyed serving on the board of nursing," Tidwell said. "It was a good way to really learn about statutes and regulations. I didn't want to get out of that realm."
Tidwell held a number of leadership positions in the state nursing association including president and legislative chairperson for District XI, which includes Emporia, as well as serving as a registered lobbyist since 2005 and legislative chairperson since 2007.
"One thing I'm most proud of," Tidwell said, "is testifying before the Kansas Ways and Means Committee to start the Kansas Nursing Initiative monies."
Those funds, provided to the Kansas Board of Regents, allowed nursing schools across the state to increase faculty and purchase training equipment.
Hess earned her bachelor's degree in nursing in 1996 from Emporia State University. She worked at Newman Regional Health, then Mercy Health Center and the Manhattan-Riley County Health Department in Manhattan before returning to Emporia and Newman. She began teaching in 2002, first for Flint Hills Technical College then Newman Division of Nursing. She earned her master's degree in public health nursing from KU in 2009 and returned to Newman Division of Nursing as an assistant professor.
She earned the Leaders of Leaders award from the Kansas Association of Nursing Students for her role as faculty advisor for the Newman chapter of KANS. During the Oct. 11 awards luncheon, the local chapter, N-KANS, earned the Community Health Award and School Excellence Award.
"It was such an honor to receive the award of KANS Leader of Leaders and to have the nomination come from a graduate of our program," said Hess. "The N-KANS students are the true ambassadors of our program, and I am so proud of their accomplishments."
The recognitions cap a successful year for the Newman Division of Nursing. After graduation in May 2012, all 25 nurses in the graduating class passed the National Council Licensure Examination for Registered Nurses, or NCLEX-RN.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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NEWS: Tony Millard
Sussex County Cricket Club is saddened to learn of the passing Sussex Cricket League founder and Administrator Tony Millard.
Millard was immensely influential in the running and evolution of the Sussex Cricket League, whilst also reporting on Brighton and Hove Albion for various journals, radio stations and television channels.
Sussex Cricket League Chairman and Sussex County Cricket Club Board Member, Bob Warren commented 'Tony Millard was the type of person you meet very rarely. He was totally committed to the well-being of Sussex Cricket and cricket in general. Tony co-founded the Sussex Cricket League 42 years ago and for the whole of that period, Tony was the Results and Fixtures Secretary. He helped turn the SCL into one of the most highly thought of Premier Cricket Leagues in the country.
Although at heart, a great traditionalist, Tony was always open to new ideas and new procedures. He rarely said no to anybody, preferring to think about the suggestion and then argue cogently either against the suggestion, or if he thought it worthy then endorse it whole-heartily.
He was more than a cricket administrator; his winter job was commentating and reporting for Sky Sports, local radio and writing for various journals. A measure of the pleasure he gave to thousands can be found on the Brighton & Hove Football Club's website, where, to date, over a 1000 people have posted their thoughts about Tony's contribution to local football.
People always say after someone dies, that they are irreplaceable, Tony would have rejected that notion immediately; he was forward-thinking, always looking for self-improvement, and always seeking improvement in others.
He may or may not be irreplaceable. However, what we can be sure of is that when Tony was born, they definitely broke the mould.'
David Bowden, Sussex Cricket League President said 'It was Tony's foresight and initiative that actually started senior league cricket in Sussex when, together with Dave Mantell, he founded the Sussex Cricket League in 1970 with 12 clubs. Tony created the original competition rules and playing conditions and was always at the forefront of expanding the League ever since.
He remained immensely influential in so many ways throughout the past 43 years. As an administrator, he was thoughtful, imaginative and focused in his views; as a player, he was a highly competent and competitive wicketkeeper and as an umpire he was one of the very best on the League's Panel.
He was a truly outstanding forward-thinker with a never-ending stream of progressive, practical and sustainable ideas on how cricket is played and developed.
Tony prided himself on finding answers to challenging situations, rather than dwelling on problems and he was exceptional good at this, with his fertile mind and flair for innovation. His favourite saying was "I am not interested in the problem - my job is to find a solution" and he always did!!
As the League's Results and Fixture Secretary since its inception, Tony took great pride in spending very many hours in coordinating and presenting a full schedule of results, reports and tables for the Sussex League's 8 divisions late at night every Saturday during the summer; all this after having umpired a Premier League match in the afternoon! This was a truly remarkable achievement, which was due to his unwavering dedication, selflessness and sheer commitment.
In terms of new and exciting ideas to improve the recreational game in Sussex, there can be few who can have driven it forward with more strength of purpose than Tony Millard. Tony always seemed to exceed the expectations of others. Nothing was too much trouble for him and it is not surprising that made such magnificent and influential contributions to the Sussex Cricket Building Partnerships Group and within the Sussex Cricket Board's Adult Leagues Group, during the past 7 years.
Tony could be confrontational at times and was never afraid to state what he felt needed to be said! However, his contributions were made, not to be difficult, but to draw attention in a positive manner to issues that required attention. I always considered that he was the grit in the oyster that made the pearl!
His massive involvement in cricket was based on his amazing passion for the game and it is not surprising therefore, that he was one of the most revered cricketing figures in Sussex!
All in all, Tony's voluntary contributions to the Sussex Cricket League have been truly astonishing and it was entirely appropriate that he received the Outstanding Services to Sussex Cricket Award in 2008.'


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Three key physical layer (PHY) performance metrics for a JESD204B transmitter
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With the increased adoption of the JESD204 interface in data converters, it has become necessary to devote more attention to the performance and optimization of the digital interface. The focus must not be only on the data converter performance. The first two revisions of the standard, JESD204 in 2006 and JESD204A in 2008, specified data rates of 3.125 Gbps. The latest revision, JESD204B released in 2011, lists three speed grades with the maximum data rate of 12.5 Gbps. These three speed grades are governed by three different electrical interface specifications formulated by the Optical Internetworking Forum (OIF). For data rates up to 3.125 Gbps, OIF-Sx5-01.0, details the electrical interface specifications while the CEI-6G-SR and CEI-11G-SR detail the specifications for data rates up to 6.375 Gbps and 12.5 Gbps, respectively. The high speed data rates require more attention be given to the design and performance of the high speed CML drivers, receivers, and interconnect network which make up the physical interface (PHY) of the JESD204B interface.
To evaluate the performance of the PHY for a JESD204B transmitter, there are several performance metrics that are evaluated. These include common mode voltage, differential peak-to-peak voltage, differential impedance, differential output return loss, common mode return loss, transmitter short circuit current, eye diagram mask, and jitter. This article will focus on three key performance metrics that are typically used to evaluate the quality of the transmitted signal: the eye diagram, the bathtub plot, and the histogram plot. These measurements are made from the perspective of the receiver as that is where the signal must be properly decoded.
The eye diagram overlays multiple acquisitions of the output data transitions to create a plot that can give many indications of the link quality. This plot can be used to observe many characteristics of the JESD204B physical interface such as impedance discontinuities and improper terminations. This is just one way that the physical layer can be evaluated. The bathtub plot and the histogram plot are two other important performance metrics that are used to evaluate the quality of the JESD204B link. The bathtub plot gives a visual representation of the bit error rate (BER) for a given eye width opening given measured in terms of the unit interval (UI). The unit interval is the specified time given in the physical layer specifications for JESD204B that gives the amount of time between data transitions.
The third measurement is the histogram plot which gives the distribution of the measured UI variation. The measurement is also an indication of the amount of jitter present in the measured signal. This plot along with the eye diagram and the bathtub plot can be used to gauge the overall performance of the physical layer of the JESD204B interface. A JESD204B transmitter with an output data rate of 5.0 Gbps is presented. The performance for a transmitter of this data rate is detailed by the OIF CEI-6G-SR specification.


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With chapters operating in over 170 and six continents, the Founder Institute keeps its ear to the ground on the best possible startup resources. After all, entrepreneurship is a constantly evolving discipline, and our entrepreneur training program celerates knowledge-sharing from successful technology founders.
Our goal in sharing these articles is simple; to help inspire and educate founders to build meaningful and enduring companies.
In 2013 we shared several thousand startup articles and resources across our Twitter and Facebook accounts, coming from our directors, mentors, and popular publications.
Below are our network's most shared articles of 2013;
|Your Product is Bulls*** and You're Going to Fail if You Don't Ask Users to Pay
|In this article, David Spinks, CEO of Feast, gets straight to the point about your product. In David's words, "t's true. I'm sorry I have to be the one to tell you. Most people don't want to hurt your feelings."
|The Best Entrepreneurs are Older, Have Less Ego
|Over the last four years, the Founder Institute has developed a Predictive Admissions Test to psychologically profile applicants to the program. After collecting data from over 15,000 and analyzing results from over 1,000 graduate companies, there are several traits that correlate with entrepreneurial success. NOTE: The infographic is broken on the Mashable site, but you can see the Entrepreneur DNA Infographic here.
|The Importance of Realism in Startups
|In this video, Mark Suster, a successful entrepreneur turned venture capitalist, shares candid thoughts on his failures, and how they were ultimately critical to his success. In Mark's words, "I made many classic first-time mistakes which makes it easier for me to spot when others make similar bad choices."
|57 Startup Lessons
|There are already very good lists of startup lessons written by really talented, experienced people. I'd like to add another one. I learned these lessons the hard way in the past four years. If you're starting a company, I hope you have an easier path.
|Only Fools Launch Startups for Fame and Fortune
|In this exclusive Q&A, Chicago Founder Institute mentor, Joe Abraham, shares valuable insights from his experience as a serial entrepreneur. His most prudent piece of advice: don't do it for the fame or fortune.
|Don't Found a Company Unless you Love Excel
About half of Americans dream of opening their own businesses, according to a recent survey by the UPS Store, but with 50% of small businesses failing within the first five years, how do you know if you're an entrepreneur ... or a "wanna-preneur"? Before you take the leap, Steenerson suggests taking an honest inventory of your skill set. He offers these ten clues that you're not cut out to launch a business:
|Investors don't want to meet you. They wanted to be introduced to you.
Jason Freedman, Co-Founder of 42 Floors, says that this was one the most important revelations he made during his journeys in fundraising. In this article, he outlines a step-by-step guide on how to get the all-important warm introduction to your target investors.
|Why Entrepreneurs are Happier
There are many struggles that can come with being an entrepreneur: constant pressure, long hours, financial insecurity, the never ending need to find new clients or retain the ones you have, or perhaps lack of insurance to name just a few. But don't despair! Studies show that starting your own business is likely to make you a happier person!
|10 Ways You'll Probably F**k up Your Startup
In this article, Laurence McCahill, the Founder of Spookstudio and HappyStartups, shares the 10 most common mistakes he sees with early-stage startups.
|10 Rules for a Great Startup Idea, featured on Business Insider
In this infographic, the Founder Institute shares its "10 Rules for a Great Startup Idea". If an early-stage founder can check off these ten items, then they have a solid foundation by which to start a company, and your chances of success are much, much higher.
|How do you Stay Motivated when you're not making any Money?
In this article, bootstrapping-advocate and Freckle Founder Amy Hoy, shares her thoughts on startup motivation. According to Amy, "If you love your business, you'll do what you have to do to ensure its survival, regardless of how you feel in the moment. Waiting for "motivation" to move your butt is just a clever way to avoid taking responsibility."
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Fourth of July as a kid meant hot-fudge sundaes. Sure, at my parents' annual bash we had other things to eat, most notably my dad's barbecue brisket, which he got up at the crack of dawn to start smoking so it would be ready to feed the multitude of guests arriving later that day. And we had potato salad, baked beans, corn on the cob and coleslaw as well. But dad's homemade ice cream topped with my mom's hot fudge was always the highlight of the day—a smooth, rich treat that set off fireworks in my mouth.
Now that it's summer, it seems not a day goes by that I don't read about someone's homemade ice-cream concoction. I'm not usually one to jump on the bandwagon, but after reading about so many mouth-watering frozen treats (many coming from David Lebovitz's delightful and excellent new book, The Perfect Scoop) I could no longer deny myself the pleasure and joy of making my own ice cream.
I'm not prone to buying single-use devices, but as my family has made ice cream for over a hundred years, I decided it was high time I fell in line with the family tradition. Of course, my ancestors had a wooden-bucket ice-cream maker that you'd fill with rock salt and ice, and crank for hours until your cream churned into a solid, cold treat; my whiz-bang electrical machine that whips up a batch of ice cream in twenty minutes with no exertion—save for the push of a button—would be a foreign concept to them. But I reckon if they had had access to an electric appliance back then they would agree that it's an acceptable path to creating ice cream.
Growing up, my family's ice cream specialties were vanilla bean, peach, chocolate chip, and cookies and cream. And all of those are fabulous, but I wanted to christen my shiny new toy with my favorite flavor—coffee ice cream. And not just any old coffee ice cream—I decided to get super fancy and make cafe de olla ice cream. Cafe de olla is a Mexican hot beverage brewed from dark-roasted coffee beans, piloncillo (a Mexican dark-brown sugar) and cinnamon. The sweetly caramelized flavor of the coffee and brown sugar gets a nice kick from the cinnamon, and I thought it would be fantastic as a frozen treat. And hot fudge goes splendidly with both tastes.
When I asked my mom for her hot-fudge recipe, she laughed that it was the hot-fudge sundaes that stuck out most in my mind since I don't, ahem, have much of a sweet tooth. Not to mention her recipe calls for a staggering three cups of sugar! Meanwhile, my dad was miffed that I wasn't asking him for his brisket recipe, though if I get a stove-top smoker (does anyone have one of these? What do you think?) I know he'll be the first person I'll call.
For the ice cream, I followed my maker's basic vanilla recipe and just added some coffee and cinnamon to taste. And I opted to go egg-less since I didn't want to mess with cooking anything. I was a little worried that it wouldn't be creamy enough, but I found that the recipe after a couple of hours in the freezer had a smooth mouth-feel yet wasn't too heavy. So not only was it a faster path to ice-cream heaven but it also made for a lighter bowl, which is preferable on steamy July days.
And that's where I got into trouble—the heat. I'd never taken a photo of ice cream before and now I know why some stylists use mashed-potatoes or shortening mixed with powdered sugar and corn syrup—they don't melt. I would never want to use those things since I'm all about being able to eat whatever it is I shoot, but I can understand those stand-ins' appeal after attempting to capture my little sundae's glory. Not soon after I'd topped my scoop with some sauce, the ice cream was dribbling down the sides of the cup, yearning to return to its original state. I threw my subject in the freezer for a few minutes, pulled it out, but before I even had a chance to snap the shutter, the darn thing was dripping again all over my saucer and spoon.
If there's one thing I've learned over the years, it's when to pick your fights and my shooting a perfect scoop was a losing battle. So before the whole thing was a complete puddle, I decided to dig into what was left of my sundae. Plus, my favorite way to eat ice cream has always been to stir it around until it turns soupy, so even if it wasn't pretty or perfectly firm, the flavor was fantastic.
I miss those parties we had when I was a kid and while a lot of the details are blurry, I do retain crisp snapshots of certain elements: the adults lounging and laughing in the backyard while sipping cold beverages; the children darting around wildly waving their sparklers; the long walk around the neighborhood we'd all take after eating; and of course, all that good food. So while I won't be spending the Fourth with my family, at least I now have my new toy and I'll recall those fine days by digging into a big bowl of my own homemade ice cream with hot fudge.
Cafe de olla ice cream
2 well-chilled cups of heavy cream
1 well-chilled cup of milk
3/4 cup of brown sugar
1 teaspoon of vanilla
3/4 cup of well-chilled strong coffee (can use decaffeinated)
1 teaspoon of cinnamon (can use more if you like a stronger cinnamon flavor)
Mix all the ingredients together in a mixing bowl. Then freeze and churn according to your ice-cream maker's instructions.
Mom's hot fudge
1/4 pound butter (1 stick)
4 oz. unsweetened chocolate
12 oz. can of evaporated milk (not sweetened!)
3 cups of sugar
Melt butter and chocolate in top of double boiler.
Stir in 3 cups of sugar (I realize that's a lot, so you can start with two and work your way up by tasting it if you want less sugar) and the can of evaporated milk.
Cook until sugar is melted and the sauce is smooth.
Can keep in the refrigerator for a week, and as it cools it gets more solid and fudgier—it's delicious to eat cold with a spoon as well!
Meeta is hosting an ice-cream social for July's Monthly Mingle. Here's my offering, and I can't wait to see what others bring for what should prove to be an amazing round-up of frozen treats!
Monday, July 02, 2007
Cafe de olla ice cream, mom's hot fudge sauce
Fourth of July as a kid meant hot-fudge sundaes. Sure, at my parents' annual bash we had other things to eat, most notably my dad's barbecue brisket, which he got up at the crack of dawn to start smoking so it would be ready to feed the multitude of guests arriving later that day. And we had potato salad, baked beans, corn on the cob and coleslaw as well. But dad's homemade ice cream topped with my mom's hot fudge was always the highlight of the day—a smooth, rich treat that set off fireworks in my mouth.
43 comments:
- Yvo said...
You know, before I started reading this, I just stared at that picture for a good 5 minutes. I started reading and kept going back to the picture. Now I get to the end and find you didn't like the picture?! Are you KIDDING me?!!!! Oh man, that picture just calls out to me. I'm sure I'm not the only one; the drips make it real and accessible. Something I would eat or make.
PS If you get that stove top smoker, I will be at your place in a flash, haha. I recently moved and now have a gas grill at my disposal, I am itchy to smoke something but have no time in the upcoming weeks, doh. But I'll do it, just wait...
- Homesick Texan said...
Yvo, I guess I should been more clear--I like the photo, but it was sort of hard to shoot because the darn thing kept melting. Thanks for your kind words! And cool news about having access to a grill--I can't wait to read your grilling adventures. I'm leaning toward the Emeril cast-iron stove top smoker myself, but I haven't heard too much about it.
- Jim Hunter said...
If you have ready access to it you might try dry ice. Dry ice is much colder than any freezer (-109.3°F)and will make the ice cream much harder and there for take longer to melt. You can also put a few small pieces in the bottom of the bowl or cup before adding the ice cream. Just be sure to ALWAYS handle the dry ice with heavy gloves as it can leave a very nasty burn on bare skin.
- Jerry said...
Oh I tried to make peach ice cream, not a full success, but better than last weeks disaster. To bad I'm not a fan of coffee because your recipe sounds interesting. But the hot fudge will go perfect with vanilla. Oh and I'm going to finally breakdown and buy a Perfect Scoop.
- christine (myplateoryours) said...
I think ice cream looks best when it's all drippy and melty. This is perfect! I've been making a lot of lemon buttermilk sorbet lately -- really wonderful.
- Lydia said...
I'd almost -- almost -- pass up the ice cream for that luscious blob of hot fudge on top! The photo may not be perfect (i.e., frozen in time), but the sundae looks divine.
- Anonymous said...
Got hooked onto your site a few weeks ago, while looking up some Texas Red. I love the food photography that you do. Some of the depth of field appears as if your using a lensbaby or a tilt/shift lens or am I just seeing things?
Take care,
- shuna fish lydon said...
Do you think it's ok if I was so inspired by this post that I went and found myself a hot fudge sundae and some good strong Pacific Northwest espresso, for BREAKFAST??!
Good g-d woman, this is killing me.
- Dilip said...
great ice cream...love the recipe....have to try it...thanks
- alyse loving said...
You sold it; I'm making this for the 4th!!
- Tea said...
I think it looks incredible, makes me want ice cream for breakfast as well. And to think, I'm only missing a few ingredients...
And the peach, that sounds divine (sigh).
- Homesick Texan said...
Jim--That's funny, I passed a store today that sells dry ice, I may try that next time I shoot ice cream.
Jerry--When we finally get peaches here, I can't wait to try it! I understand that the fruit proportions are tricky though. And yep, the hot fudge is wonderful with vanilla!
Christine--Thanks! It was a quick shoot, but that just meant I got to eat it sooner! And I'm keen to try making buttermilk ice creams as well. You'll have to tell me how you do it.
Lydia--Trust me, I can eat the hot fudge with nothing but a spoon!
Chuck--I use a manual macro 55mm lens on my Nikon D200 and I always shoot wide open--that's probably how I get the Lensbaby effect.
Shuna--I ate it for breakfast, so that sounds like an terrific idea!
Alyse--Excellent! And I bet you'll be able to make it in Ireland, too. They have coffee there, right?
Tea--Have it for breakfast, it's a sweet and cool way to start the day. And hopefully we'll have peaches soon so I can experiment. I'm thinking I might use buttermilk with the peach.
- Homesick Houstonian said...
Where are you that you are without peaches? We have them at Whole Foods (Bowery) and they've been incredibly sweet!
- Vanessa said...
Love coffee ice cream and so I must throw the ice cream thingy into the freezer so I can make some too. But I really love the photos and the saucer under the cup is perfect.
- Cynthia said...
I'm taking the pic tomorrow for Meeta's mingle and it is the first time I'll be shooting ice cream also :O I plan to shoot mine in the freezer! Hopefully the photo shoot will not take long.
See you at the mingle.
Your notes have been useful and helpful.
- radish said...
mmm.. coffee ice cream! i'd love to make this, but i'd be the only one eating it, as the boyfriend is lactose intolerant. i suppose that's the opposite of having a problem - more for me! lovely pictures!
- TJL said...
There was (is, but she's focusing on her baby) that writes beautifully about buttermilk, and buttermilk ice-cream. Here's the link:
- Homesick Texan said...
Homesick Houstonian--I'm in Chelsea (can you believe I still haven't been to the Bowery WF yet?) but I was referring to farmer's market peaches, though I should check and see if we have peaches at the Chelsea WF. Of course, no peaches are finer than Hill Country peaches which we'll never see here in NYC!
Vanessa--I've decided that my ice cream bowls are going to live in the freezer this summer since it's such a snap to whip up a batch!
Cynthia--That's a great idea! Can't wait to see your ice cream creation!
Radish--Trust me, it's not difficult to eat the whole batch by yourself, I know I did!
TJL--Thanks for the wonderful link! Can't wait to try this!
- bakerina said...
One almost does not know where to begin here. :) The only idea more ingenious than that of cafe de olla ice cream is cafe de olla ice cream with plenty of hot fudge. Thank you, Lisa, thank you.
(Apologies for taking so long to tell you how grand it was to meet you at Shuna's roundup at Veselka. I am enchanted by both your prose and your palate. :)
- Michelle said...
What a cool flavor idea. The ice cream still looks great, drips and all.
- Robin said...
I love your writing--not just your pictures, but your prose always leaves me drooling!!
And coffee ice-cream is my FAVORITE! It helps you to not feel like so much of a kid when you gorge yourself on it! :)
- Mom said...
Hi, Lisa, from the farm.
The ice cream freezer is soaking in water so that we can make homemade vanilla tomorrow and of course hot fudge.
Your recipe and photos are a fabulous appetizer.
We miss you!
- Luna said...
OMG you are effing killing me! Coffee flavored ice cream is also my fave, and as a kid I used to stir up that bowl until it was pudding-like ice cream! I don't know HOW I'll ever stay on a diet when your photos and your prose and your palate are so pleasant and torturous! =)
- tiny banquet committee said...
I am dying for an ice cream maker but I haven't got room in my kitchen for one more thing of that size. I suppose I could make hot fudge sauce to adorn store-bought ice cream, though. Hmm.
- Tommy said...
I think a heaping spoonful of homemade dulce des leches would make a mighty fine ice cream topping. A few toasted pecans, fire up a maraschino cherry and I think that might offer a good change from chocolate.
- David said...
In Texas, don't they usually deep-fry their ice cream? ; )
- Andrew Galarneau said...
Girl, coming from a real childhood of brisket sufficiency as you do, the only thing a stovetop smoker can do for your brisket deficiency is sharpen the cravings for the real thing. I've seen people saying that Hill Country is the real deal, so I suppose that'll do in an emergency.
- Homesick Texan said...
Bakerina--Thank you for such kind words. And it was lovely meeting you as well!
Robin--I never thought of it that way, especially since it was my favorite flavor even when I was a kid!
Mom--Howdy! Give eveyrone big hugs for me and I wish I was there!
Luna--I find that method mitigates the chance of getting a brain freeze!
Tiny Banquet Committee--There are ways of making it w/o a maker, such as freezing the liquid ice cream in the freezer and blending it every hour or so to churn it. Though hot fudge is also splendid on store-bought ice cream as well!
Tommy-You're loving the dulce de leche! I still haven't tried to make it but hope to this weekend!
David--Yep, anything edible is a prime candidate for the deep-fat fryer in Texas.
Andrew--Good to know! And I love Hill Country, I've been a couple of times and its moist brisket is indeed excellent!
- Mike said...
Ohhhh, hells bells, that spoon needs to be licked clean. Wowzaaa, that looks soooo delicious
- Scribbit said...
I'm usually a strawberry fan more than chocolate but get me a good hot fudge and all bets are off (this would qualify as a good hot fudge!)
- ALL THE BEST said...
Just found your wonderful blog! I'm a homesick Texan living in the UK. It's a great country and the opportunities to travel are fantastic! But nothing compares (in my opinion) to Tex-Mex, Pappasitos, BBQ, ribs, fish tacos, and chicken fried steak. I would love to link your blog to mine.
- Sandi @ the WhistleStop Cafe said...
I haven't been in a while~ look what I've been missing!
I'm adding your link so I can pop in more often.
- Anonymous said...
I don't know how you keep coming up with these wonderful recipes but I'm so glad you do! I can't wait to try this out. Thank you for sharing your talent with us.
- lacyrenfro said...
Texas! I moved to Louisianna one time for 6 whole months for my husbands job....well I made him quit so we could move back.
- Homesick Houstonian said...
I still need to get to a farmer's market and a co-op here. They're so personal, it takes great leaps over my shyness to go into a new one. If you go to WF Bowery you won't be waiting in long lines and you have lots of space to shop, though the Chelsea WF gives me that feeling that I'm in a real whole foods.
- wheresmymind said...
I now want a hot fudge sundae...thanks a lot!! :)
- Julie said...
Coffee is my hands-down favorite ice cream flavor, but coffee with brown sugar and cinnamon sounds even better.
- Homesick Texan said...
Mike--Don't worry, it was licked clean!
Scribbit--I agree, hot fudge can turn any flavor into a dream!
All the best--Howdy and welcome! Your blog is very cool as well. Can't wait to hear about your trip to Spain, one of my favorite places on the planet!
Sandi--Don't worry, I'll always save a spot at the table for you! I ran into the Big Bob people at a recent BBQ festival here in NYC, which reminds me it's high time I return to Alabama!
Anon--Thank you so much, it's my pleasure!
Lacyrenfro--Ha! I've heard that story told many times! You can take the girl out of Texas, but you can't take the Texas out of the girl!
Homesick Houstonian--You definitely need to check out the farmer's markets here--no disrespect to WF, but (in the summer at least) the produce you can find at the markets is not only less expensive but fresher (because its local) and tastier as well. Plus, they usually have a bunch of hard-to-find items such as fresh epazote. That said, I finally visited WF Bowery this weekend and WOW! If I lived on the LES, that would become my home away from home (though WF Chelsea is already a contender since I'm in there almost daily)!
Wheresmymind--Sorry to incite such a craving, but this hot fudge is a snap to make!
Julie--Yea! Another coffee ice cream lover! And yes, the brown sugar and cinnamon add another spicy, rich layer to the flavor.
- Tartelette said...
Absolutely gorgeous! I understand the complications with taking the pictures but it made my tummy melt....again, great shots. Now, if only I could have one of these *here*, *right now*....!
- Ingrid said...
hi! thank you for your recipes!!! the photos make me want to get in the kitchen & try them all out. i am from new zealand and never been to texas but now it is on my destination wish list! thanks again :)
- Anonymous said...
This looks sooooo good and I really want to try it, but "4 squares of chocolate" has me confused. Could you spec the weight?
- Lisa (Homesick Texan) said...
Anon--4 oz. of chocolate
- Fort Worth girl said...
Thanks for providing one great recipe after another. Not all of them appear in my memories of Texas meals, but it doesn't matter. The ones I've tried have been great, and the rest I would like to try. My favorite thing about this post is the vision it evokes of north central Texas summers as a kid in a sun suit waiting my turn to sit on the ice cream freezer as my mom, dad or uncle turned the crank to perfect vanilla, strawberry, or peach ice cream. Then, waiting and waiting as we ate dinner, the frozen cream sat enrobed in more ice, newspaper and towels finishing up its firming process. I begged to get the prized dasher as it was removed from the ice cream and raced to lick it off before it melted down my front. I followed that my own big bowl of semi-soft ice cream. Thanks for reminding me of such wonderful times.
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text:
Coaching Education Conference OfferedApril 2, 2012
Coaching people to perform goes well beyond X's and O's. To help coaches, athletic directors, recreation directors and administrators be more effective in that area, a one-day conference will be held Tuesday, April 10 at Emporia State University.
This fourth annual coaching education workshop, called "More than the X's and O's," will feature speakers from the Positive Coaching Alliance. The mission of the group is to provide all youth and high school athletes a positive, character-building youth sports experience. The workshop is designed to help the leaders, coaches, athletes, and parents establish a culture that helps young athletes develop the values, habits, and skills they need to be successful on and off the field.
Two session topics will be offered: Leading Your Organization: Developing a Positive Coaching Culture and Double-Goal Coach: Coaching for Winning and Life Lessons.
"This is an incredible opportunity for coaches to learn from highly-qualified practitioners in the field of coaching," said Mark Stanbrough, associate professor for the health, physical education, and recreation department at ESU. The department is sponsoring the conference. "This year we are pleased the Jones Foundation will be funding 30 scholarships for coaches – volunteer coaches included – in Coffey, Lyon and Osage Counties to attend the workshop free of charge."
Stanbrough said people interested in the scholarship should contact Toni Bowling, the workshop's coordinator, at firstname.lastname@example.com or call 620-341-5372.
The conference will be from 9 a.m. until 1:30 p.m. One hour of university credit is available for an additional fee. Registration costs include lunch and refreshments; before April 6 the registration fee is $65; after April 6, $85.
More information – including registration information – about can be found at www.emporia.edu/jones/ or by calling the Jones Institute at 1-877-378-5433.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


text:
Direct Auto Insurance's 2nd Annual Book Bag Giveaway & Back to School Bash — July 1 – August 31
Additional Information
It's almost back to school, and that means one thing: buying school supplies like books, book bags and new clothes. Direct Auto Insurance is helping offset the skyrocketing costs of the back to school season with a Back to School bash.
This back-to-school season, Direct Auto Insurance is helping local families get ready with a free book bag giveaway. Stop by your local Direct Auto location from July 1 to August 31 and your children will receive a free book bag. For more information, visit Directgeneral.com. Limit one book bag per household, while supplies last. No purchase necessary.
The daily event will also feature great games, refreshments and the chance to win even more free stuff, including a Kindle Fire HD 8.9″ tablet.
For a list of full rules and regulations, check out Direct Auto Insurance's official website.


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Results 1 to 5 of 101
May 4th, 2013 07:35 PM #1
A little bit of everything CAF game!
I decided to try my hand at a longer BNG. Hope you like it!
Dice: http://www.bgfl.org/bgfl/custom/reso...s/dice/six.htm
LN: Last name of your favorite male singer
DH: Your favorite actor's first name, and your 2nd favorite actor's first name.
DW: Your favorite female singer's first name, and your 2nd favorite female singer's first name.
Roll dice: 2, 4, or 6 = Boy. 1, 3, or 5 = Girl.
FN: Unisex, but leans more towards actual gender.
MN: Classic, but not old-personish.
What color are your eyes?
Blue: B/G twins: FN: https://nameberry.com/list/86/Saints-Names?all=1 MN: https://nameberry.com/list/210/Place...The-Map?all=1#
Green: A boy: FN: https://nameberry.com/list/473/Scott...for-Boys?all=1 MN: https://nameberry.com/list/418/Best-...ys-Names?all=1
Brown: One baby, your choice of gender, FN https://nameberry.com/list/26/Roman-Names?all=1, MN honors one of your parents.
Hazel: Twin boys, FN: https://nameberry.com/list/196/Briti...for-Boys?all=1 MN: https://nameberry.com/list/444/Olympic-Baby-Names?all=1
Gray/Other: A boy: FN and MN: https://nameberry.com/list/241/Ancie...for-Boys?all=1
Roll dice and multiply the number by 5. If the answer is odd: Triplets, two boys, one girl. Even: Triplets, two girls, one boy.
Boys: Alexander, Benjamin, Beckett, Caleb, Christopher, David, Declan, Everett, Elijah, Finn, Harry, Ivan, Isaac, Jared, Jack, Jasper, Kieran, Leo, Matthew.
Girls: Amelia, Annika, Bryony, Carissa, Caroline, Charlotte, Desdemona, Darcy, Eliana, Evangeline, Freya, Gemma, Genevieve, Isla, Juliet, Jade, Matilda.
#4: Twins, whatever you have less of. Equal amount, your choice. FN: https://nameberry.com/list/402/Baby-...ck-Songs?all=1 MN: https://nameberry.com/list/437/Steam...by-Names?all=1
What color is your hair?
Brown: Boy, FN and MN: https://nameberry.com/list/409/Dark-Baby-Names
Black: Girl: FN and MN: https://nameberry.com/list/409/Dark-Baby-Names
Blonde: B/G twins. FN and MN: https://nameberry.com/list/12/Blond-Baby-Names?all=1
Red: Girl, FN and MN: https://nameberry.com/list/408/Redhead-Baby-Names
Other: Boy. FN and MN: https://nameberry.com/list/231/Artist-Baby-Names
If you have more girls, you get a male dog. You choose breed, name him after a character in your favorite TV show.
If you have more boys, you get a female cat. You choose breed, name her after a character in your favorite movie.
If you have an even amount, you get some fish. Choose how many, what kind, and name them, if you want.
List your family and their ages here!
Last edited by mge28; May 4th, 2013 at 07:55 PM.Madison, 14-year-old name nerd! My style is all over the place, my favorites change all the time.
Boys: David, Eric, Finlay, George, James, Jude, Lee, Michael, Paul, Richard, Rory.
Girls: Emmanuelle, Frederica, Jayne, Juliet, Lauren, Mary, Molly, Nora, Raffaela, Stella.
May 4th, 2013 07:57 PM #3
My answers:
LN: McCartney
DH: Christopher David (Christopher Lee and David Tennant)
DW: Alecia Taylor (P!nk and Taylor Swift)
DS: Jordan Philip
DS/DS: Leo Gaston and Jasper Harry
DD/DD/DS: Annika Jade, Juliet Darcy, and Benjamin Caleb *Annie, Julie, and Ben*
DD/DD: Eleanor Sonya and Natalia Clara *Ellie and Talia*
DS: Cole Sullivan
Siamese cat, Padme.
Jordan, 13
Leo and Jasper, 11
Annie, Julie, and Ben, 8
Ellie and Talia, 5
Cole, 4
Last edited by mge28; May 15th, 2013 at 11:55 PM.Madison, 14-year-old name nerd! My style is all over the place, my favorites change all the time.
Boys: David, Eric, Finlay, George, James, Jude, Lee, Michael, Paul, Richard, Rory.
Girls: Emmanuelle, Frederica, Jayne, Juliet, Lauren, Mary, Molly, Nora, Raffaela, Stella.
May 4th, 2013 08:22 PM #5Senior Member
- Join Date
- Apr 2009
- Posts
- 1,390
LN: Mraz
DH: Ryan Channing (Gosling/Tatum)
DW: Sara Grace (Bareilles/Potter)
DD: Avery Hannah
What color are your eyes?
Hazel: Twin boys
DS/DS: Luca Madden and Lennon Duke
DS/DS/DD: Benjamin Caleb, Declan Isaac and Darcy Caroline
DD/DD: Lorelei Scarlett and Quinn Genevieve
Brown: Boy
DS: Blake Sullivan
If you have more boys, you get a female cat.
A tuxedo cat we name Claire [Breakfast Club]
May 4th, 2013 09:19 PM #7Senior Member
- Join Date
- Jun 2012
- Posts
- 525
May 4th, 2013 09:20 PM #9
DH: Leonardo Robert Levine
DW: Anette Florence Levine
DD: Honor Elena
DS/DD: Bruno Memphis and Flora Marbella
DD/DD/DS: Freya Bryony, Isla Caroline, and Jack David
DS/DS: Rigby Verne and Mac Bartholomew
DS: Merle Donovan
Female ragdoll cat named Pepper Potts.
Leo & Nettie with:
Honor (13), Bruno and Flora (10), Freya and Isla and Jack (6), Rigby and Mac (2), and Merle (nb); and cat Pepper.baby BOY arriving november 2015
currently considering: Martin, Shepherd, Edmond, Teagan, Winston, Absalom
a girl would have been named: Beatrix Judith
avatar by *moogley-mog


text:
SECOND ELEVEN: Curtailed friendly sees Sussex victory12-Apr-2012
Sussex's Second Eleven managed to grab victory in a much curtailed and changed three-day friendly against Surrey at the Sutton Winson Academy Ground in Blackstone yesterday.
With day one of the match on Monday being completely washed out, the sides agreed on playing an arranged 100 overs practice time for each remaining day, with Surrey batting 60 overs and Sussex batting 40 overs on Tuesday, whilst the roles were to be reversed in the final day.
Surrey took to the wicket again after 201 for 7 from 60 overs in their first innings. It was agreed that they would bat until 85 overs (25 overs on the day) and reached 113 for 3 declared as their skipper Matthew Spriegel once again hit a half-century. There was a wicket each for Will Beer and youngsters John Glover and Elliott Hooper.
Sussex then went back out to bat and resumed their innings for another 42 overs and eventually surpassed Surrey's score. Andy Hodd, opening the batting, made 40 whilst Matt Machan who came in at three retired out after his knock of 58 so that Callum Jackson (19), who had worn the gloves instead of Hodd in the second innings could have some time at the wicket.
Beer also made an unbeaten 37 as Sussex reached 170 for 4 and the match was ended, a fair few overs short of the full 100 in the day due to bad light and poor weather.
Image: Matt Machan scored 58 before retiring out at Blackstone


text:
Caltrate 600 Tablet
Phenytoin/Oral Calcium
This information is generalized and not intended as specific medical advice. Consult your healthcare professional before taking or discontinuing any drug or commencing any course of treatment.
Medical warning:
Moderate. These medicines may cause some risk when taken together. Contact your healthcare professional (e.g. doctor or pharmacist) for more information.
How the interaction occurs:
Calcium may bind to phenytoin in your digestive tract, preventing your body from absorbing your phenytoin.
What might happen:
The amount of phenytoin in your blood may decrease and it may not work as well.
What you should do about this interaction:
Let your healthcare professionals (e.g. doctor or pharmacist) know that you are taking these medicines together. Your doctor may want to check the amount of phenytoin in your blood. Separate the times you take your phenytoin and your medicine that contains calcium by as much time as possible. Let your doctor know right away if you have any changes in the amount of seizures you have.Your healthcare professionals may already be aware of this interaction and may be monitoring you for it. Do not start, stop, or change the dosage of any medicine before checking with them first.
1.Garnett WR, Carter BL, Pellock JM. Effect of calcium and antacids on phenytoin bioavailability. Arch Neurol 1980 Jul;37(7):467.
2.Dilantin (phenytoin sodium) US prescribing information. Pfizer, Inc. November, 2016.


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Two gallery receptions set for TuesdayApril 2, 2012
The artwork of Emporia State students will be on display in two different galleries.
The ESU Student Show opens in the Eppink and Gilson galleries inside King Hall with a reception in the Bruder Theatre lobby from 5 to 7 p.m. Tuesday, April 3. Immediately following, from 7 to 9 p.m., "The Salon des Refuses" will premiere with a reception at the Emporia Arts Center, 815 Commercial St.
Ricky Allman, a painter from the Kansas City area, was the juror for the shows.
The Emporia Arts Center gallery is open from 10 a.m. to 6 p.m. Tuesday through Friday and from 10 a.m. to 3 p.m. Saturday.
The Eppink and Gilson galleries on the Emporia State campus are open from 9 a.m. to 4 p.m. Monday through Friday.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site