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How NOT to make a training video
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Watching this video leaves you not knowing whether to laugh or cry...
My chum Jay Dowling just sent me a link to a training video on YouTube. The presenter is showing the use of an electrostatic gun to verify the ability of electronic components and products to survive encounters with electrostatic discharge.
Unfortunately, the presenter doesnt seem to know which end of an electrostatic gun is the "sharp end," although he soon finds out...
If you read the comments associated with this video you will see that some people think this is all staged (in which case the presenter must have an unnatural fascination with self-inflicted pain), while others think his actions were unintentional, but the film's editor left them in for laughs.
And lest you think that the presenter in the above video could not possibly be as inept as he appears to be, may I invite you to watch the following video. Suffice it to say that I dont believe anyone can watch this without wincing and exclaiming "Oooohhhh" at least once...
But back to the first video what do you think ineptitude of the first order or staged?
If you found this article to be of interest, visit Programmable Logic Designline where in addition to my Max's Cool Beans blogs you will find the latest and greatest design, technology, product, and news articles with regard to programmable logic devices of every flavor and size (FPGAs, CPLDs, CSSPs, PSoCs...).
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Marvell to roll the dice on China Mobile's LTE
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MADISON, Wis. China Mobiles plan, announced Thursday (March 14), to spend 41.7 billion yuan ($6.7 billion) this year developing 4G technology has triggered a fresh round of speculation that China Mobile is finally getting ready to roll out Apple iPhones enabled for its network.
But setting iPhones aside, China Mobiles aggressive investment in 4G is also signaling another trend in China: the heated battle for multi-mode LTE chips.
Among those best-positioned to ride China Mobiles LTE wave early on are a handful of chip companies such as Qualcomm and HiSilicon, the latter joined at the hip to captive customer Huawei.
Marvell Technology, armed with the companys own well proven multi-mode LTE modem chips that includes TDD-LTE, FDD-LTE, WCDMA, TD-SCDMA and GPRS 2G, is also jockeying to join an elite group of multi-mode LTE modem suppliers in China.
While the industry often views Marvells smartphone chip business tied to the future fate of BlackBerry (and Marvell is standing by BlackBerry), it rarely pays enough attention to the Santa Clara-based companys aggressively forward-looking strategy. In particular, little discussed is Marvells plan to roll the dice on Chinas LTE market.
Ivan Lee, vice president of mobile products at Marvell, in an interview with EE Times Thursday, said, A lot of people will be surprised to see our five-mode LTE solutions [starting to make inroads in handsets] this year.
Indeed, Marvell already offers a multi-mode LTE thin-modem, called PXA1802. The modem, already cleared by global certification processes, is designed to pair easily with Marvells competitors apps processors as well. ZTE, for example, is said to be launching a new smartphone in the next quarter using Marvells PXA1802 combined with a third-party apps processor.
Marvell is also gung-ho about the introduction of a new SoC -- yet to be announced that combines Marvells five-mode LTE modem and ARM A7-based quad-core apps processor in a single chip. This will be an LTE version of the follow on to the PXA1088, a quad-core world phone targeted at the 3G market, which Marvell announced last month before the Mobile World Congress.
The new SoC, which includes LTE features to make it five-mode, is scheduled for sampling in the second quarter. You will see phones using this single-chip SoC before the end of this year, said Lee. Marvell is confident the company can win the multi-mode LTE battle because we have both a mature five-mode LTE modem and a mature apps processor, said Lee.
Missing from Marvells five-mode LTE modem solutions, however, is CDMA. Lee explained that plenty of carriers around the globe do not require CDMA. Even in the United States, Verizon announced its plan to migrate from CDMA to LTE, he added. Although such a transition is not likely to happen overnight, Marvells five-mode LTE chip is a device you can use not only in China, but in North America and Europe -- pretty much everywhere, said Lee.
Is it too early?
Some industry observers wonder if Marvell is plunging into LTE way too early -- even before Chinas cellular networks are ready with LTE. Marvells more cautious competitors, including Spreadtrum, MediaTek and Nvidia, appear to be at least a few quarters behind Marvell with full-blown plans for multi-mode LTE solutions. They argue that you always want to be ahead of your competition, but you never want to be on the bleeding edge, either.

subset: commoncrawl


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At the delightful bed and breakfast, known as the Red Tree House, that I stayed at on a recent trip to Mexico City, every morning I would see the owner's aunt use a molcajete to make salsa. I have eaten many salsas through the years and let me just say that this was some of the best salsa I'd ever tasted in my life. I know that much love and passion went into this cooking and that's the main reason why it was so compelling. But I also figured that using a molcajete didn't hurt. And so at the moment, I decided must have my own molcajete.
If you're not familiar with a molcajete, it is a Mexican mortar and pestle. The term molcajete actually refers to the three-legged round bowl, which has been carved out of basalt. The pestle, which is known as the tejolote, has also been carved out of the same volcanic rock. In the thousands of years that this ancient tool has been used, there haven't been any changes to the core shape—it's a timeless design. Though because it's a squatty vessel with legs, molcajetes are sometimes carved into animal shapes such as a bull or a pig.
A molcajete is an extremely durable piece of cookware, so durable, in fact, that in Mexico people pass down their well-loved molcajetes to the next generation, just as Southerners pass down cast-iron cookware to their children and grandchildren. And this is the key: a molcajete only gets better with use, as it absorbs flavors and reflects these back into whatever you're currently making. A well-seasoned molcajete also is smooth and is no longer in danger of shedding lava-rock grit into your food.
Being more Tex than Mex, I realized that I didn't have anyone to bequeath me a well-seasoned molcajete—if I wanted one I would have to buy it new. And yes, it would need to be seasoned. After going through the act, I decided that no one should ever have to suffer through my mistakes. So if you're interested in acquiring a molcajete, here are my tips on making the best out of the seasoning process. And if you follow these instructions, you'll soon discover that a molcajete is quite simple to use and enjoy.
10 (not quite) easy steps for a well-seasoned molcajete
1. On the way to Spanish Harlem to buy a molcajete at the Mexican grocery that you know sells them, pop into a chain home-furnishings store. Yep, they're having a sale and included in said bargains is a molcajete. It looks pretty and the price is right, so you buy it.
2. Follow the seasoning instructions that come with the molcajete. The first step is to soak the molcajete in water for a few hours. No problem.
3. After you've dried the molcajete,take a small handful (about 1/4 of a cup) of rice and pound it into the molcajete until the rice turns into a grey powder. Repeat this process until rice no longer turns grey but instead stays white.
4. Clean up the rice that has shot out of the molcajete as you've been pounding it. You'll need a vacuum (with hose attachments) and a screwdriver (to wedge up you laptop's keyboard to pull out errant kernels—yes, that's why your "T" and "F" keys no longer work). But no matter how thorough you are, please don't be surprised if you see rice all over the house for weeks—it happens to the best of us.
5. Smash into the molcajete some garlic, cumin seeds, rock salt and cilantro. Create a paste and let it sit overnight so that the molcajete can absorb the flavors. When you clean it the next day, don't be alarmed if small patches of the molcajete are now stained green—chlorophyll is good for you.
6. If the big-box store's instructions are to be believed, the molcajete should now be seasoned. Make a batch of guacamole, take a bite, and get a mouthful of grit. Repeat steps two through five, about 20 times.
7. After going through seven avocados, 14 tomatoes, 21 cloves of garlic, a pound of cilantro, countless cumin seeds and chunks of rock salt, you finally admit to yourself that your salsas still have grit in them.
8. Texan food writer Melissa Guerra recommends using a wire brush to season a molcajete, so you buy one at the hardware store. You spend the rest of the evening scrubbing your molcajete with the brush, subsequently scraping your knuckles until they bleed a little bit into the bowl. But that's OK—blood has iron, right? And that's good for you.
9. You make a batch of salsa. Grit. You ask around and the consensus is that the big-box store might be selling molcajetes that are partially made out of concrete and no matter what you do, it will never, ever be smooth and grit free because the stone is just too soft. Yes, you've bought an overpriced decorative bowl, useful only for showing off those tomatoes you bought at the farmer's market.
10. Head up to Spanish Harlem, buy a molcajete from the Mexican grocery store you intended to buy one from in the first place and notice that it looks exactly like the one your bed and breakfast used in Mexico (it's shaped like a pig!). Take it home and repeat steps two through five. Make a batch of salsa, and enjoy it—grit free!
Now, in case you're wondering if I think it's worth having a molcajete, I do indeed. I haven't thrown out my blender, but if I have the time to make a salsa in my molcajete I'm in for a real treat. There's just something about the texture and flavor that can't be replicated in a machine.
And if you're looking for recipes to make in your new molcajete, then head on over to Serious Eats, where I will be writing about salsas on Thursdays for the rest of the summer.¡Buen provecho!
Other people's molcajete-seasoning experiences:
Carolynn Carreño goes through a ton of rice to season her molcajete.
As does the Foodinista.
Melissa Guerra sells molcajetes and discusses her wire-brush method.
And The Kitchn warns about cheap molcajetes.
Friday, July 10, 2009
How to season a molcajete
60 comments:
- Alejandra said...
Oh this is just perfect timing! I've been wanting to get a molcajete for a while now. I think I drive my boyfriend crazy because anytime we're even near the vicinity of guacamole or avocados or mexican restaurants or anything vaguely related, I find myself saying "Man, I really need to get a molcajete..."
So until that day finally comes, I will bookmark this post!
- Whitney said...
this totally made me laugh!
Growing up I had a nanny because both my parents traveled during the week for work who was from outside of Mexico City and I can fondly remember her well worn molcajete. Especially during tamale making season every Christmas. I might have to track one down in Humboldt Park. The real thing of course :)
- Melissa said...
I lived with my husband's family in San Juan, Teotihuacan for 8 months before we left to come back to the U.S. to get married. I had always admired her molcajete. It was originally from Oaxaca and she got it in the 1960's. Pig-shaped, it was beautiful! When we were getting in the car to leave, mi suegra came running out with the molcajete in her hands....and back it traveled with us to Ohio. Although I didn't have to go through seasoning it, I will tell you it has held the most sabrosas salsas you would ever eat. I would never give mine up---except to pass on to one of my daughters. Funny thing is, it is my SON that likes to cook! :)
- Phoo-D said...
Oh dear what a disaster! Thank you for sharing what you learned. I've wanted to own a molcajete for some times and will take your advice to heart and not buy one from a big box retailer!
- Anonymous said...
Oh, I love mine so much! My friend Josie (Josefina) actually brought it back for me from Mexico once when she went to visit family. It's one of my favorite gifts ever. When I make salsa in it I just serve it in it too! The rest of the time it sits on my counter holding garlic and shallots. Well, and sometimes rubberbands and chapstick and golf tees, too. See, it's very useful!
~ Peggasus
- HoustonGurly said...
My sister just bought one a few weeks ago from Trader's Village... I wonder if hers is made out of concrete. I'll have to ask her about that and give her your instructions for seasoning it. Thanks for the informative post! :)
- Emily said...
Ooh...I had never heard of these till now, but now I definitely want one! Salsa and guacamole in a Pyrex mixing bowl seems woefully inadequate now. I will be on the lookout when I'm back in Texas for a few weeks in August.
- Anonymous said...
I bought one a while ago and never seasoned it. Whoops. The good news is I haven't had gritty guac. Now that it's seasoned what's the best way to wash it? My intuition is telling me that it probably shouldn't go in the dishwasher.
- radish said...
i nearly died laughing reading your steps!! i want one now! where do i get it? in fact, i need to pick your brain on items i should stock in my pantry. i'm very intimidated by tex/mex ingredients and where to get them.
- tbsamsel said...
It's easier to do the rice grinding outside (or on the stoop).. fewer rices in the keyboard..
- Lorraine said...
That's hilarious. Reminds me of the "pre-seasoned" cast iron I've seen at gas stations in camping areas. The ones that make scrambled eggs with tasty, good-for-you flakes of iron in them.
- laura said...
There's an amazing little Mexican spot here that makes molcajete soups. They just call them molcajete, so I'm not sure what their technical name it, but they're delicious. They fill a molcajete with rich tomato-y broth, peppers, fish & other yummy stuff & broil it. It comes out piping hot & stays that way for ages. It's the perfect thing to eat on cold, damp nights. They won't be around for a while, but it's a good thing to keep in mind for fall!
- Lety said...
My grandma and mom helped me season my molcajete as a little girl. We soaked it in water, then added a good handful of rice and more water and let the rice absorb some of the water then pounded the slurry in with the tejolote.
I found that a bad idea for cleaning is to use the water sprayer--it digs the rice right out.
- Lisa (Homesick Texan) said...
Alejandra--You should definitely get a molcajete.
Whitney--What a wonderful memory! I wonder how many years she had used her molcajete? And yes, make sure yours is authentic!
Melissa--Wow! That's quite a gift she gave you!
Phoo-D--Yep, don't get suckered by their prices (which actually aren't any better than the real thing I soon learned).
Peggasus--Ha! Mine is also holding garlic right now, I haven't yet graduated to rubberbands and chapstick!
HoustonGurly--You're very welcome. And I'm not familiar with Trader's Village but it sounds like a place that sells imports so it might be OK.
Emily--Good question. The best way to wash it is by scrubbing it with a brush--don't use soap and definitely don't put it in the dishwasher.
Radish--I got it up on 116th street, at a store on the north side of the street between Third and Second. You can see them in the windows.
Ted-Brilliant! Now why didn't I think of that?
Lorraine--Yuck--I hear you--I would never buy pre-seasoned cast-iron either.
Laura--I've heard of that and when it's soup season again I'll definitely be making that!
Lety--Oh, that's a good idea--pound the rice while it's wet. And yes, you want the rice to help fill in the cracks, another thing I forgot to mention.
- Anonymous said...
...'I haven't thrown out my blender yet...'
Is that so you can make margaritas?
I love reading your stuff--my dad was from New Mexico, so I love to read more about the food he surely grew up with. Blessings.
Sandhill Sis
- deceiverofmen said...
so glad you posted this. My sister sent me a molcajete from mex-grocer and it came with very minimal seasoning instructions "grind a whole bag of garlic". The website had completely different instructions than it came with. It says to use corn though instead of rice, i wonder if that will give everything that nice masa flavor.
- Jorge said...
Jorge's aunt appreciates the compliment. Coming from you, best salsa ever mention, is such an honor. Gracias Lisa.
- Grub Blogger said...
I am a big fan of your site, and this is one of my favorite posts. I have been meaning to pick up a molcajete for awhile, and now can do so knowing I can season it correctly. Your site is one of my inspirations for a food blog I just started, and I'm going to give you a shout out pretty soon when I post any entry about refried beans (give credit where credit is due, and all).
- Anonymous said...
Greetings from Mark & Wendy in Dallas, TX.
We've have my great-grandmother's molcajete since we were married. I figure it's been seasoning for about 110 years +.
Enjoy your blog. Keep on writing.
- Anonymous said...
You have inspired me to retrieve my molcajete (purchased from the Sante Fe School of Cooking) from its holding place in my cupboard where it has sat for 2 years -- unsure on how to remove the grit.
Guacomole, salsa here I come!
Many thnx. Love your blog!
Sam-native NYer, former Angeleno now living in Texas.
- Anonymous said...
My dad gave me his about 25 years ago, so I guess it has about 60 years of use at this point in time. A very versitile implement.
- Alta said...
Love your steps, was laughing the whole time. I'm excited to see your weekly bit on Serious Eats! And...I shall be locating myself a molcajete very soon!
- Zayda said...
I was taught to season my molcajete with actual spices. I soaked it overnight and let it dry. then was told by my grandmother to grind peppercorns,whole cumin,salt,white onions and garlic. Shortly after she passed away and I inherited hers; I was amazed how smooth it was and how her tejolote had been worn down over the years of daily use. I felt like I should get to work breaking in the one she had bought me so I only use her molcajete for special occasions. It takes time but it is worth it.
- amber said...
wow, i feel lucky! Whenever I need to make salsa or guacamole I just borrow one of my mother-in-law's 5 well seasoned molcajetes. She is always saying she's going to buy me one so I gues one day I'll have to season one myself!
- AdamH said...
I'm so glad you're joining Serious Eats!
- Lydia (The Perfect Pantry) said...
I bought my molcajete at the central market in Guadalajara; it has three different animal heads, and I've not seen another one like it. I seasoned it using the rice method, years ago, and yes, it does stop oozing grit into your food. And it makes the absolutely best guacamole.
- Lisa (Homesick Texan) said...
Sandhill Sis--Ha! And thanks!
Deceiverofmen--I have heard of people using corn and I bet it does leave a nice masa flavor in the bowl.
Jorge--Aw, I miss y'all!
Grub Blogger--Thank you, I look forward to hearing about your refried beans.
Mark & Wendy--HOWDY!! Good to see y'all! Your molcajete sounds awesome!
Sam--Remove that grit and put that molcajete to work!
Mike--Very nice--I bet it's as smooth as glass.
ALta--Thanks, glad it made you laugh!
Zayda--It is indeed worth it.
Amer--Five? Wow, what a bounty!
Adam--Thank you, they're a wonderful bunch of people and I'm honored to be writing for them.
Lydia--Three heads? I've never seen anything like that either. What a treasure!
- gabrielaskitchen said...
Oh a small favor to ask. Would you be so kind as to let me know the name of the grocery store in Spanish Harlem and the cross streets where you found your molcajete? I'd be so grateful! Thanks.
- Lisa (Homesick Texan) said...
Gabrielaskitchen--I don't know the name (it's not on the receipt) but the shop is on 116th between 3rd and 2nd on the North side of the street, middle of the block. They keep the molcajetes on a shelf near the window.
- Sherry Sea from Austin said...
Gulp! The idea of all that labor to season the molcajete is scary. Soooo, has anyone done a blind taste test, comparing identically composed batches? You'd want to compare the molcajete with the old fork-and-a-plate method and with the results made in a marble mortar and pestle.
- Anonymous said...
My MIL gave me hers (never used and I don't know where she got it) My question is: How can I tell if it is made of lava or concrete? I don't want to go to the bother of seasoning it if it is not legit. Thanks.
- gabrielaskitchen said...
Thank you! I'm going to buy one today!
- Vicki said...
Oh, dear! Thanks for the warning about the inauthentic molcajetes. One of my big regrets when leaving Tucson is not having purchased one while I was there. Thanks.
- Troy said...
Try this salsa (ranchera) in the molcajete:
Fry in oil or grill (until partially blackened) 4 roma tomatoes and 2-4 jalapeno or serrano chiles depending upon your desire for heat. The garlic clove can be cooked in skin by grilling the clove with the vegetables or frying, do not blacken. The above cooked ingredients and one slice of crispy bacon are blended in the molcajete and salt added to taste (probably 1tsp). I small handful of cilantro is chopped and added to the salsa. You can chopped fresh or cooked onion (grill or fried)depending on your taste (I prefer without). This is an EXCELLENT and easy salsa.
- dandelion said...
I seasoned mine with dried corn that I found at a local Mexican grocery store. It left a sheen of corn oil inside.
- Joanne said...
My aunt just gave me one for Christmas. I've no idea where she purchased it, but the instructions that came with it listed both the rice method, the wire brush method and one other method...
And I quote "Next time you are at the do-it-yourself car wash, take some extra quarters and your molcajete. Power wash the interior of the bowl for about 5 minutes. All grit should be blasted out quite completely."
- Michael Zussman said...
Hello, just found this posting - very informative! I am getting married soon and just received our molcajete from Crate & Barrell where we're registered. After spending a few hours trying to season it, I went online to see if I was doing it right and came across your blog. Now I am worried that I have a big-box molcajete, and should instead return it and go to spanish harlem (I live in brooklyn, so it's only kind of the other side of the world).
The C&B description says: "Our authentic Mexican molcajete is handcarved of natural volcanic stone, giving it the traditional properties prized for grinding herbs and spices and blending sauces and pastes..."
Thoughts? Thanks a lot!!
- Lisa (Homesick Texan) said...
Michael--Congrats on your upcoming nuptials! I didn't have much luck w/ the C&B molcajete but maybe you'll do better with it. That said, if you go to the Mexican markets in Sunset Park and pick up one that has a pig face, that will be more authentic and more easy to season.
- Eric said...
Ha! Hilarious. I just got a molcajete as a birthday present from my mother in law, and I found your post while trying to figure out how to season it. Mine didn't have instructions, but fortunately it did come with a pig face, so I guess it's probably authentic!
- joshua said...
the first one I saw was on foodnetworks Mexican made easy she was using it to serve fajitas in after warming it has anyone heard of that? I wanted one ever since.I went to my aunts today and she had one and was trying to grind medicine with it.she said she bought it from the mexican store today.I ask her to please don't do that and went and bought her a pill crusher,I've picked the medicine out of it and am soaking it in water now and after reading about them here I can't wait to make some salsa and guacamole in my new kit.tool ,but i now know I have some work to do to season it first.
- Anonymous said...
Someone asked what other utensils are useful in a Mexican kitchen: a tortilla press (not made of aluminium!!) and a comal. My mother-in-law passed to me down one from her own mother, a cast iron one that does the trick, but I find that the one a friend brought back from Mex. City to be far better. Cast Iron holds the heat too long... the one from La ciudad was hastily and roughly constructed from what looks like the bottom of a small steel trash can-- heats up and cools down real fast.
- Scott said...
So for those of us nowhere near Mexican Harlem or anywhere similar, can you help by elaborating on the specific differences between a bigbox molcajete and an authentic one? What do we look for specifically? I might have to resort to buying online.
- Lisa (Homesick Texan) said...
Scott--A big-box molcajete is from an American-based chain store that doesn't specialize in Mexican in goods. Instead, I recommend you get a molcajete from a store that does specialize in Mexican goods, such as melissaguerra.com or mexgrocer.com.
- Margaret Allen said...
I just cam across your web-site after looking for uses of a molcajete that a friend just brought me back from San Antonio Texas. Another friend is seasoning it for me; which, after reading the work involved, I'm very grateful for. I can't wait to make guac!
- Theresa said...
Thanks for the info & the laugh... I plan to get one myself but I knew it would need seasoning... now I know how much labor it will take to get it close to "just right". My mocajete will be passed down to one my grandkids (they already like to cook). :-)
- Herlinda Lopez said...
This has nothing to do with a molcajete but have you ever tried beans fried in chorizo. You brown the chorizo then add the beans. You may have to add some oil to the chorizo so that the beans don't stick. One of my family's favorite dishes. I have so many simple recipes that my mom made as we grew up very poor in Mexico and she had to make due with what was available.
- Laurie Waters said...
I'm seasoning my new molcajete that I just bought in Santa Fe as I write. Rice all over everything. I thought, what the heck, give it a few scrapes without rice, just rock on rock. I started to get a burning smell - I guess there's a lot of carbon in the rock. Back to rice. It's now soaking in garlic paste overnight. I was a bit put off when the seasoning instructions said to use 6 to 8 heads of garlic, which even I thought might be overkill (I stopped at 3. Anyone need garlic? I have lots). The whole house smells like garlic. The neighbors are starting to notice. Going to try the guac on Saturday. Assuming I can find some decent avocados in December.
- Anonymous said...
Thanks for the laugh and the instructions! I bought my molcajete from C&B and luckily I have not had any grit in my guacamole. In fact I am now known amongst my friends as the best guac maker this side of the Rio Grande. For the record, some of my friends are Mexican born. Question: Do I need to season the molcajete periodically? I seem to recall somethign about that in the C&B instructions that are now lost (thus the reason how I wound up here). Thanks again! hv
- Jayme said...
We were so excited to finally get a molcajete as a wedding gift! We were NOT so excited when we figured out how much work it will take to season it. Boo. Thanks for this awesome post! Love it.
- Anonymous said...
I read on another blog that in Mexico, families would never make guac in a Molcajete, rather they only use them for salsas.
Also, I've read a lot about seasoning a molcajete - my question is, am I pounding or grinding the rice? My understanding is that I'm supposed to be grinding the rice to smooth the surface, but after reading this I get the impression I'm supposed to pound the rice into the pores? I thought the whole point of grinding the rice into a powdery form was to smooth the surface of the molcajete.
- Lisa (Homesick Texan) said...
Anon--You're grinding the rice to smooth surface.
- Sarah said...
Oh thank goodness I found this. I recently acquired a molcajete as a wedding gift and had ZERO idea how to season it so it stops being gritty! Thank you!
- Anonymous said...
Wow love all the how to's on seasoning a molcajete. I'm going to do use all advice given and make the best salsa ever. All my Tia's made the best old school moles,salsa,and guacamole in their molcajetes! Now my turn to make memories, lol. Gracias!!!
- Susan Bennett said...
I thought I was the only one this happened to.
- Anonymous said...
Great laughs, had the same problems with grit, and my original molcajete was bought in Mexico City (at a "gift shop"apparently)! Makes a great garden planter now, since after years of seasoning could NEVER get rid if the grit due to the large-crystal structure of the stone. My advice... look out for the very coarse-grained stone, it's pretty but sloughs off as you grind, in my experience, forever! I just found an AWESOMELY great deal at my Costco (SoCal) on an 8.5" well-made, fine-grained natural stone, nicely finished (no animals though, solid base). It's not available online (I checked, that's how I found this site). I'm now a fan of your site, Homesick! thanks, Kev in Redlands
- Mary-Margaret said...
Lisa (Homesick Texan),
There is a Trader's Village outside San Antonio (9333 SW Loop 410, SA, TX, 78242, 210-623-8383) and one near Dallas. They carry everything from fresh produce to kitchen wares, clothing, boots, prepared food and flea market items, wedding, prom and quinceanera dresses...it would be easier to list what isn't there. In San Antonio, the molcajetes are hand made in Mexico, not concrete. The one I bought had a slight pink tinge from a garnet or rhodolite inclusion in the basalt. I can't wait for my husband (who works in Kenedy, TX) to send it to me...although the postage will be more than the cost of the item. It would have been impossible for me to have brought it home to NC on the airplane. Hurry, Sweetheart!
- Anonymous said...
Thanks Lisa, I just ordered a molcajete from Melissa Guerra and told them that you sent me. My name is Thomas.
- Jana Edgren said...
Can you use the same molcajete for spices and guacamole? A friend of mine, from Brazil, says no????
- Lisa Fain (Homesick Texan) said...
Jane--I used the same for both, as well as salsa, and see no problem with it.
- The Good Life said...
I have a true Mexican molcajete made from volcanic rock. After soaking it in water overnight, you can dry it at a low temp in the oven before seasoning it with rice.
Sit down in front of your television and grind away because if you want to do it right, you will be grinding several batches of rice and this is going to take hours. But it will be well worth it in the long run.
In true Mexican fashion, a molcajete is never used to make guacamole. Salsas and moles yes, but no to guacamole. That's an American thing.
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Red Hat Fedora 5 Unleashed thoroughly covers all of Fedora's software packages, including up-to-date material on new applications, Web development, peripherals, and programming languages. It also includes updated discussion of the architecture of the Linux kernel 2.6, USB, KDE, GNOME, Broadband access issues, routing, gateways, firewalls, disk tuning, GCC, Perl, Python, printing services (CUPS), and security. Red Hat Linux Fedora 5 Unleashed is the most trusted and comprehensive guide to the latest version of Fedora Linux.
Paul Hudson is a recognized expert in open source technologies. He is a professional developer and full-time journalist for Future Publishing. His articles have appeared in Internet Works, Mac Format, PC Answers, PC Format and Linux Format, one of the most prestigious linux magazines. Paul is very passionate about the free software movement, and uses Linux exclusively at work and at home. Paul's book, Practical PHP Programming, is an industry-standard in the PHP community.


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Q&A: Ask Robbo...08-Jan-2013
It's that time of the year when you get the chance to pose a question to Sussex's Professional Cricket Manager Mark Robinson and get the inside track on the preparations for the new season.
Robbo will be hoping to guide the team to glory in 2013 and you might want to quiz the Coach on the plans for the new season, the new signings, young stars on the fringes of the team or who he thinks will be the toughest opponents at Hove this season.
E-mail your questions to – firstname.lastname@example.com - before 5pm next Friday (18th January) and we will fire the questions at Mark. We will then relay his answers back to the masses via the website.
Get your thinking caps on!...


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After being inspired by the presence and teachings of Ajahn Buddhadasa, i ordained 1993 at Amaravati Buddhist Monastery, UK. i co-founded and reside at Aloka Vihara Forest Monastery in the Sierra Foothills of California and have a particular interest in learning from nature and bringing faith traditions to the climate movement.
-- Select from Ayya Santacitta's 135 talks --
2011-05-26 'The Four Heavenly Messengers"
2011-01-03 A Summary of the Path
2014-05-13 A Template for Experience
2014-05-31 Aligning Ourselves
2016-09-03 Almsgiving 2016 at Aloka Vihara Forest Monastery
2009-03-11 Arising and Passing Away
2013-08-11 Arriving and Settling: A guided meditation
2011-06-01 Befriending Uncertainty
2016-01-02 Being Awareness - Guided Meditation
2012-11-24 Being Benevolence, Intro and Guided Meditation
2012-12-28 Being With What Is
2017-06-14 Body-Feeling-Mind States (Retreat at Spirit Rock)
2015-12-28 Bodycontemplation - Guided Meditation
2009-12-31 Breaking Through
2013-01-02 Compost and Fertile Ground
2011-01-02 Contemplation of Mind
2015-12-28 Counting Our Blessings - Guided Meditation
2012-08-01 Creative Despair - Learning from Everything
2017-06-15 Death is Inevitable (Retreat at Spirit Rock)
2014-05-14 Distraction = Destruction
2012-04-14 Eight Worldly Winds
2015-04-26 Elements and Feelings
2017-01-06 End of Retreat Reflection
2017-05-07 End of Retreat Reflection
2012-04-06 Equanimity
2015-09-26 Equanimity
2015-04-26 Escaping Into Reality
2017-06-17 Escaping into Reality (Spirit Rock Retreat)
2010-06-25 Faith
2016-07-16 Familiarizing Oneself with the Way Things Are
2017-05-04 First Foundation of Mindfulness ~ Body
2016-12-28 First Foundation of Mindfulness ~ Bodyparts
2017-06-14 Five Opportunities for Practice (Retreat at Spirit Rock)
2010-12-29 Gateway to Reality
2012-11-09 Gratitude
2015-11-28 Gratitude for the Web of Life - a guided sitting meditation
2016-12-31 Greetings to the Natural World ~ Words Before All Else
2013-12-07 Growing Up & Waking Up
2009-02-17 Guided Meditation
2012-04-11 Guided Meditation - How We Create Our World
2012-06-22 Habits of Mind
2015-06-20 Heart Opening
2016-05-14 How to Cultivate Wisdom
2013-01-01 How We Meet Experience
2014-04-13 How Words Create Our Future
2013-10-11 If it's in the way, it's the Way
2013-12-28 Inner and Outer Renunciation - Guided Meditation
2016-12-30 It Is Possible
2011-07-03 Keep Going, a talk from a daylong called "Why Do I Meditate"
2013-12-29 Knowing Phenomena, Being Awareness - Guided Meditation
2013-07-12 Learning from Climate Change
2017-07-22 Loosing Fear of Formations
2015-04-27 Maranasati - Mindfulness Of Death
2016-12-31 Maranasati ~ Contemplation of Death
2014-08-16 Meditation on the Four Elements
2011-12-01 Meeting Life with Lovingkindness
2014-10-04 Meeting What Is
2014-05-11 Mother of Wisdom
2015-06-20 Motivation
2014-08-31 Never Turn Away
2016-12-29 No Mud No Lotus
2011-06-01 On Intention or What We Bring to a Situation
2014-07-20 On Meditation
2013-07-14 Planet Earth as Divine Messenger
2013-09-14 Practicing in Times of Big Changes
2012-04-07 Preparation For Insight
2017-06-15 Question & Answer Session (Retreat at Spirit Rock)
2012-03-01 Reflections on the Outstanding Women in Buddhism Award Ceremony
2014-12-28 Refuge
2010-05-09 Renunciation & Courage
2011-07-08 Renunciation as an Opportunity
2017-05-27 Responding Versus Reacting
2017-01-03 Resting as Awareness
2011-01-01 Resting in Awareness
2011-07-03 Resting in Awareness - Guided Meditation
2017-01-05 Resting the Monkeymind
2017-01-04 Returning to Simplicity
2014-12-30 Right Thought
2016-05-13 Samadhi-A Pleasant Abiding Here and Now
2013-12-30 Seeing in a Bigger Context - Guided Meditation
2014-05-13 Self-Secret
2017-05-05 Seven Facets for Cultivating the Mind
2014-01-03 Seven Treasures
2016-07-16 Sharing the Blessings of our Practice
2011-09-25 Start Where You Are
2012-12-29 Staying Open
2014-11-15 Steady In Transition
2013-08-11 Stop Running
2014-01-04 Strive on with Diligence - Guided Meditation
2017-08-13 Taking Refuge in Open Awareness, Taking Refuge in Buddha
2016-05-11 Taking Refuge in the Way Things Are.
2017-08-13 Tapping Into the Power of Refuge
2017-07-23 Taste of Nibbana
2017-06-16 Temporary Liberation of Mind Through the Four Brhamaviharas (Retreat at Spiri...
2016-05-11 The 3 Refuges as Support for Practice
2010-07-18 The Bigger Picture
2013-11-29 The Capacity to Feel
2013-10-13 The Eight Worldly Winds
2013-12-31 The Fire of Transformation
2015-01-03 The Five Aggregates of Clinging
2017-05-05 The Five Hindrances ~ a Template for Waking Up
2014-05-09 The Five Indriya
2015-04-25 The Four Elements
2015-12-31 The Four Foundations of Mindfulness - Guided Meditation
2015-08-21 The Four Foundations of Mindfulness: An Overview
2013-04-07 The Four Noble Truths
2015-08-22 The Fourth Foundation of Mindfulness and the Four Iddhipada
2015-04-29 The Heart-wish and the Four Iddhipada
2012-01-03 The Mind of Non-Grasping
2011-07-01 The Power of Restraint
2012-01-01 The Seven Awakening Factors and Renunciation
2010-12-31 The Seven Factors of Enlightenment
2015-11-28 The Skill of Gratitude
2013-05-24 The Three Refuges
2014-05-12 The Transforming Power of The Factors of Awakening
2012-04-08 Three Characteristics Of Life
2012-07-13 Three Levels of Renunciation
2017-05-20 Three Tenets for a Happy Life
2014-07-19 Transformation of Regret
2017-01-01 Transforming Conventional Tendencies into Supports for Awakening
2016-05-10 Tuning the Instrument of the Body
2013-08-23 Turn Towards It
2017-06-13 Two Kinds of Truth (Retreat at Spirit Rock)
2017-05-10 Vesak Reflection
2017-06-18 We Have a Choice (Retreat at Spirit Rock)
2015-12-29 What Is Dukkha?
2012-07-08 What Is Inner Strength?
2013-07-07 What Meditation Can Do For "You"
2013-12-28 What We Bring to Experience
2010-01-10 Who Am I? Guided Meditation
2014-01-01 Wisdom and the Four Hallucinations
2013-09-08 Wisdom or Knowledge?
2011-06-08 Working with Doubt
2012-04-09 Working With Feelings
2012-04-11 World Map Of The Practice
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While standard protocols have been established for the treatment of virtually all cancers, physicians will often modify them for their individual patients. These modifications are based on many factors including the patient's age, general health, desired results, and the specific characteristics of his or her cancer.
The treatment of stomach cancer attempts to cure the cancer or to stop the spread or progression of the cancer.SurgeryChemotherapyRadiation therapyLifestyle changesManaging the side effects of cancer and cancer treatment
Existing treatment protocols have been established and continue to be modified through clinical trials. These research studies are essential to determine whether or not new treatments are both safe and effective. Since highly effective treatments for many cancers remain unknown, numerous clinical trials are always underway around the world. You may wish to ask your doctor if you should consider participating in a clinical trial. You can find out about clinical trials at the government web site ClinicalTrials.gov.
Revision Information
- Reviewer: Mohei Abouzied, MD, FACP
- Review Date: 09/2016 -
- Update Date: 09/17/2014 -


text: Experience the famed hospitality of the UAE Video has no narration, no audio description Take advantage of our visa services to make that memorable trip to the UAE. We have partnered with TT services to provide you with convenient visa services. Visa on ArrivalCitizens of eligible countries/regions are allowed to enter the UAE without a visa prior to arrival as long as they are carrying a valid passport that will not expire within six months of their arrival date. Immigration officials may grant a visit visa, which is valid for 30 days, on arrival at the port of entry. Other destinationsWe encourage all guests to be familiar with the visa requirements of the countries/regions you are travelling to. Please check with your travel agent or visit the respective embassy's website for more information. Know more details on the following: Countries/regions eligible for visa on arrival Visa types and fees Documents required www.ttsuaevisas.com


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The co-authors of Women of Baycrest's new e-cookbook, MINDfull, send a strong message about maintaining brain health.
"Food can be a powerful force in the battle to save the memories and minds of women and their loved ones everywhere," Carol Greenwood, senior scientist at Baycrest's Rotman Research Institute and Canada's leading professor of nutrition and brain health, Daphna Rabinovitch, a food writer and recipe developer, and Joanna Gryfe, a food and media expert, say in their introduction.
MINDfull was spearheaded, by Greenwood, Rabinovitch said in an interview, because she is heavily involved in research into the aging brain, and her specialty is how nutrition is linked to the prevention of cognitive decline.
The book targets women from age 40 and up, she said, "because the choices we make can determine our brain's health and function much later in life.
"If we are what we eat, then we have to choose what we put on our plates carefully. Rather than thinking of it as limiting our diet, though, we have to think about how exciting food can be," Rabinovitch said.
Eating for a healthy brain is similar to eating for a healthy heart, she said. "Eat complex carbohydrates, dark leafy vegetables, and bright green vegetables such as spinach and swiss chard. As well, eat fruits, low-fat dairy products and lean protein."
The recipes promote the health benefits of a Mediterranean diet, and rely primarily on olive oil as a source of fat, and fish, chicken, dairy products and beans as a source of protein. Red meat is consumed, but monthly rather than weekly or daily, she said.
The e-cookbook is available as a $9.99 download from e-book retailers such as iTunes, Amazon and Kobo. Proceeds from the sale support Baycrest programs that promote excellence and innovations in aging and brain health.
Nettie Cronish
1/4 cup chopped dried apricots
1/4 cup chopped dried apple or mango
1/4 cup dried cranberries
1 cup apple juice
a cardamom pod, cracked or 1 small cinnamon stick
1 398-ml can pinto or black beans, drained and rinsed
1/4 tsp. salt
4 10-in. tortillas
1/4 cup salsa and/or grated cheese optional
In a saucepan, combine apricots, apples, cranberries, apple juice and cardamom; heat over low heat for five minutes. Add beans and bring to boil. Reduce heat, boil gently, uncovered and stirring often, for about 10 minutes or until liquid has almost evaporated. Discard cardamom, add salt.
In a skillet, warm each tortilla over medium heat for 2 minutes, turning once
Place 1/2 cup filling in centre of tortilla. Fold bottom edge over filling. Fold sides over. Roll up from bottom. Slice in half. Serve at room temperature. If desired add salsa and or grated cheese on top and bake for 5 minutes until cheese melts.
Calories 180; protein 6 g; carbs 36 g; fat, total, 2g; fat, saturated, 0.5 g; transfat 0; cholesterol 0; fibre 6 g; sodium 330 mg.
3 tbsp. olive oil
3 onions, thinly sliced
4 sheets phyllo pastry
1/4 cup unsalted butter, melted
1/4 cup Dijon mustard
1 1/2 cups shredded Asiago cheese
2 tomatoes, sliced
1 large clove garlic, minced
1 tbsp. chopped fresh basil
1/4 tsp. pepper
Preheat oven to 375. Heat 2 tbsp. oil in large non-stick skillet, set over medium-low heat. Add onion and cook, stirring often until golden and carmelized, 30 to 45 minutes.
Meanwhile, cut each sheet of phyllo in half crosswise. Place 1 half on tea towel, keeping the rest covered with a damp towel. Brush sheet with some melted butter; place another sheet on top, a little askew so they are not perfectly aligned. Brush top phyllo with 1 tbsp. mustard. Keeping phyllo slightly askew, repeat layers, alternating brushing with butter and mustard until all the phyllo has been used. Transfer to 14×14-1/2 in. French tart pan with removable bottom. Fold phyllo edges under to fit.
Place onions on prepared tart; sprinkle with cheese. Top with overlapping slices of tomatoes. Sprinkle with garlic, basil and pepper. Drizzle remaining tbsp. oil over top.
Bake in centre of preheated oven until phyllo is golden, 30 to 45 minutes.
Calories 240; protein 6 g; carbs 14 g; fat total 18 g; saturated fat 8 g; transfat 0; cholesterol 35 mg; fibre 2g; sodium 430 mg.


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Israel Lyon, chair of JSpace Canada's co-ordinating committee, claims that Israeli settlements in the West Bank "do impede peace" ("West Bank construction," letters, Jan. 17). That is garbage. Peace talks didn't happen when there were no settlements, but they did when Israel was building them. Fatah's refusal to negotiate because of settlement construction is just a way for the Palestinians to put the blame on Israel for lack of progress toward a peace agreement. When these talks were happening, the Palestinians made no concessions and turned down several offers of a state. The real reason there is neither talk nor agreement is that there are two Palestinian groups, fighting with each other and undemocratic, and neither will settle for anything but control of all of Mandate Palestine.
Fatah refuses to drop the demand that their so-called refugees, all semi-prisoners of Arab governments and kept on welfare by the United Nation s for the last 65 years, be returned to Israel. Hamas, in its written constitution calls for the complete destruction of Israel and the killing of Jews. Yet, Israel is supposed to make peace.
Until the world – the United States, the European Union and Russia – stops thinking that pressuring Israel for concessions, which have never worked, is the key to peace and puts that pressure where it belongs, on the two Palestinian groups, there is no hope of a negotiated peace agreement. What is happening is farcical and would be hilarious if it weren't so stupid and potentially tragic.
Ken Frankel,
* * *
Israel agreed to return captured lands
Sam Mitnick is correct that United Nations Security Council Resolution 242 calls for "every state in the area to live in peace within secure and recognized borders free from threats and acts of violence" ("Rockets threaten peace talks," letters, Jan. 17). However, according to resolutions subsequent to the 1967 Six Day War, while Israel successfully captured the West Bank territories, Israel then agreed to return areas of the captured lands (Abba Eban, 1968) that, from an international perspective, are designated occupied lands. In return, Israel gets defensible borders and recognition as a sovereign state. Israel, unlike any other nation in the region, requires security guarantees. The Arab Peace Initiative of 2002 substantiates this recognition of Israel. But what has Israel done since 1967? It has built settlements with 300,000 settlers, permitted vandalization of Palestinian properties, uprooted olive trees, etc., and endured a horrendous Palestinian terrorist campaign in return for their grievances with us. The Israeli government must stop what's construed by many, including the majority of Israelis, as destructive activities mitigating the possibility of a two-state resolution to the Mideast conflict.
Smadar Meiri
Thornhill, Ont.
* * *
Martyred WWII cantors
Ishei Yisrael Ut'fillatam is a list of European cantors who were martyred during the Shoah. The phrase "Ishei Yisrael Ut'fillatam," borrowed from the Amidah, means "the fiery offerings and prayers of Israel." This liturgical wording originally described the intensity of religious fervour required for true prayer, as if to say: may our words have the same meaning and effect as fiery sacrifices once did for our ancestors. Initiators of the project borrowed it to indicate that in the death camps and elsewhere, those who bore the responsibility of leading their congregations in pleading before the Almighty themselves became the sacrificial offerings of their era.
The list, currently totalling 1,447 names, dates and places (where available), was started by Cantor Joseph Levine and Cantor Solomon Mendelson, They found the majority of names in the databanks of Yad Vashem in Jerusalem. Others came from searches of Yiddish and Hebrew volumes such as the many Yizkor books of decimated communities whose survivors had published them in Israel beginning in the late 1950s. The compilers are now turning to individuals who might remember a relative who served as a cantor in Europe before World War II. Anyone with such information is requested to email the Cantors Assembly at email@example.com.
Joe and Doris Levine
Philadelphia, Pa.
* * *
Eradicating antisemitism first step to peace
Israel Lyon's belief that a Jew-free Palestine will lead to peace is as naive as the belief that an Arab-free Israel will do the same ("West Bank construction," letters, Jan. 17). Peace did not exist from 1948 to 1967 when there were no settlements, the Arabs controlled Judea and Samaria, hated the Jews and wanted to destroy Israel. The Arabs now want no settlements, the control of Judea and Samaria and the right to continue hating Jews and wanting to destroy Israel. So why would going back to these same pre-1967 conditions suddenly ensure peace today? The truth is, it won't.
What Lyon fails to consider as he champions the elimination of settlements for the sake of peace is that this has been done before, and not only was this not a win-win for the region, it resulted in even more violence and many more dead people, including Israelis. The key first step has to be the elimination of the genocidal Jew-hatred that drives all of this madness. It's time for the other side to demonstrate some goodwill, and they can start by eradicating any mention of antisemitism from their holy texts, from their schools and mosques, from their newspapers and TV broadcasts and from their political statements.
Steven Scheffer
Burlington, Ont.


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text: Narcotics Anonymous Website Updates Daily updates from the NA World Services website http://www.na.org/rss 2017-11-25T01:58:34+01:00 Narcotics Anonymous Website http://na.org/ http://na.org/images/logo.jpg text/html 2017-11-22T16:00:00+01:00 http://www.na.org/?ID=conference-index World Service Conference http://www.na.org/?ID=conference-index (This page will be updated periodically as more information becomes available.) WSC 2018 Prep Material 2018 Conference Agenda Report (PDF) - English Translated versions coming in December text/html 2017-11-22T16:00:00+01:00 http://www.na.org/?ID=reports-nawsnews-nawsmain NA World Services News http://www.na.org/?ID=reports-nawsnews-nawsmain Welcome to the online home of the NA World Services News. You will find all issues of the news since the last meeting of the World Service Conference. The News is translated into French, German, Portugues text/html 2017-11-21T16:00:00+01:00 http://www.na.org/?ID=naway-current The NA Way Magazine Current Issue http://www.na.org/?ID=naway-current The NA Way Home Page The NA Way Archives Subscribe to The NA Way Submission Guidelines Suggested Topics Author Release Form October 2017 English French German Spanish Por text/html 2017-11-14T16:00:00+01:00 http://www.na.org/?ID=2016-IDT 2016-2018 Issue Discussion Topics http://www.na.org/?ID=2016-IDT The Issue Discussion Topics for the 2016-2018 Conference Cycle are: Atmosphere of Recovery in Service, How to use "Guiding Principles", and Applying our text/html 2017-11-14T16:00:00+01:00 http://www.na.org/?ID=wscArchive WSC Archives http://www.na.org/?ID=wscArchive For current conference cycle, please see http://www.na.org/?ID=conference-index Conference Cycle 2014-2016 Conference Report WSC 2016 Summary of Decisions - DOC| PDF Draft - WSC text/html 2017-11-14T16:00:00+01:00 http://www.na.org/?ID=reaching-out-index Welcome to Reaching Out http://www.na.org/?ID=reaching-out-index Welcome to Reaching Out! Whether you are an NA member, a professional who works with recovering addicts, an incarcerated member or a member who provides Hospital and Institution text/html 2017-11-03T15:00:00+01:00 http://www.na.org/?ID=catalog-products Products http://www.na.org/?ID=catalog-products Browse and purchase eLit versions of our books - Amazon | iTunes | Google We post our catalog and order forms as PDF's. 2017 NAWS Product Catalog Product Updates November 2017 August 2 text/html 2017-11-03T15:00:00+01:00 http://www.na.org/?ID=catalog-products-m Products http://www.na.org/?ID=catalog-products-m Browse and purchase eLit versions of our books - Amazon | iTunes | Google We post our catalog and order forms as PDF's. 2017 NAWS Product Catalog Product Updates November 2017 August 2 text/html 2017-11-02T15:00:00+01:00 http://www.na.org/?ID=pof-index Future of the WSC Project http://www.na.org/?ID=pof-index As NA grows, the World Service Conference has been growing along with it. That may sound like good news, but itâs more complicated than that. The larger the Conference becomes, the more expensive and, after a text/html 2017-11-02T15:00:00+01:00 http://www.na.org/?ID=toolbox Local Service Toolbox Project http://www.na.org/?ID=toolbox We are excited to be working on a local service toolboxâa collection of tools that reflect our Fellowshipâs best practices and experiences delivering services locally. The 2016 Confere


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Fourth ESU Presidential Candidate to Visit CampusNovember 18, 2011
The fourth and final candidate selected as presidential finalist for Emporia State University will visit Emporia and the ESU campus Monday and Tuesday, Nov. 21-22.
The fourth finalist, Dr. Kathryn Cruz-Uribe, and her husband, Gene, will meet with campus and community groups on those days.
Cruz-Uribe has been provost and vice president for Academic Affairs at California State University, Monterey Bay since 2007. CSU Monterey Bay is a federally designated Hispanic Serving Institution of about 5000 students. She is responsible for leading the academic programs of the university, including four colleges and the university library. She also oversees the Grants and Contracts Office, Information Technology operations, Institutional Research, and Enrollment Services, including Admissions and Financial Aid. She serves as second-in-command of the university.
More information about Cruz-Uribe can be found on the Emporia State Presidential Search page or on the Board's website at the following links: kansasregents.org/esu_presidential_search_information or www.emporia.edu/presidential-search
A copy of the candidate's curriculum vitae may be obtained by sending an email request to email@example.com.
The ESU and Emporia area communities are invited and encouraged to meet the candidate at an open forum on Monday, Nov. 21 at 4 p.m. in Webb Hall in the Memorial Union on the ESU campus. A campus/community reception will immediately follow at the Webb Hall Foyer at approximately 5 p.m.
Feedback from the campus and community will be facilitated via an on-line survey. A link to the survey will be located on the ESU website homepage. The survey instrument will remain open until Sunday, Nov. 27, 2011, 5 p.m. CST.
ESU President Dr. Michael R. Lane announced his resignation effective June 30, 2011, after serving the university since 2006. Shortly thereafter, the Board initiated the search process by selecting Deryl Wynn, attorney for McAnany, Van Cleave & Phillips P.A. and past member of the Kansas Board of Regents, to chair the search committee. In May, the Board selected the members of the search committee, composed of 18 individuals representing ESU constituencies, such as faculty, students, administration, staff, alumni/foundation, the Emporia community, and the Board of Regents.
"The campus will be impressed with the quality of candidates," said Wynn. "I'm especially pleased that we've been able to move the search process along at a quick pace and appreciate the flexibility to bring the candidates to campus sooner rather than later."
The Search Committee will submit to the Board of Regents its candidate recommendations at the conclusion of the campus interviews. The Board hopes to name the 16th ESU president in December 2011.
Additional search details can be found on the ESU Presidential Search page on the Board's website at the following link: kansasregents.org/esu_presidential_search_information
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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English Riviera Holidays
The warmest of welcomes awaits you on the English Riviera, South Devon's Beautiful Bay. Surrounded by stunning coast and countryside, the towns of Torquay, Babbacombe, Paignton and Brixham offer fantastic all year round holidays for everyone, from couples to families, who want their holiday pound to go that little bit further.
A Beach Holiday and So Much More
The English Riviera may be most famous for its award winning beaches and exotic palm trees, but it has much more to offer than just seaside holidays. The English Riviera has more attractions than any other resort in the UK and is also a Global Geopark. Getting out on the water is what our visitors love to do, and there is a great selection of boat trips and tasty local food and fresh fish to enjoy. Torquay is the birthplace of crime writer Agatha Christie, and the whole resort is the location for a packed programme of all year events and festivals including the annual Agatha Christie Festival.
The Perfect Place to Stay
As one of the country's most popular holiday destinations, there's no shortage of accommodation to suit all tastes and budgets ranging from luxury hotels to charming Bed and Breakfasts and quality self catering establishments.
Browse our website to book your accommodation online and discover all that there is to see and do on the English Riviera, South Devon's Beautiful Bay.
Explore the English Riviera
Placed in the top 10 for TripAdvisor's Travellers' Choice awards for the second year running, a trip to Torquay is guaranteed to be a fabulous experience.Visit Site
This friendly town welcomes you with a smile and some serious fun! Look out for award-winning beaches, and a great range of attractions, events and festivals.Visit Site
If it's a nautical experience that you're after, then head to the pretty harbour town of Brixham, one of the UK's busiest fishing ports supplying top chefs with fish and seafood.Visit Site
Babbacombe Bay has everything you could wish for in a great British coastal holiday destination but with added views and award-winning fish and chips!Visit Site


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Heartthrob Flowpack Muffler 4424604
- Our Price: $91.86
- Shipping:FREE SHIPPING
- Part Number: 4424604
- Rating: (1)
Flowpack Muffler
- Part #: 4424604
- Aluminized
- 3 In. Inlet / 3 In. Outlet
- 24 In. Muffler Body Length, 4 In. Round Shell with 3 In. Core, 30 In. Overall Muffler Length
$91.86Free Shipping
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Make your engine roar while burning up the track with a Heartthrob Flowpack Muffler. Made in the USA and backed with a 1-Year Warranty.
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Orders + Shipping
Orders are processed after you click the Complete Purchase button in the checkout process:
- Downloadable software will be made available immediately after purchase.
- Physical/non-downloadable items will be shipped Monday through Friday during business hours.
- Pre-orders will be shipped following release.
To cancel an order
For physical/non-downloadable items, you may be able to cancel an order after you have clicked Complete Purchase if your order has not shipped. Please call us at 1-877-MY-MS-STORE (1-877-696-7786) to determine the status of your order.
For pre-orders, you may cancel your non -custom order before the item is released. Custom orders cannot be modified, cancelled, returned or replaced once your order is placed, except as may be permitted by applicable law. Please see the Pre-order section below for more information.
For downloadable software or items that have already shipped, you must follow our normal return process. For information about how to return an item and to determine which items are eligible for return, see Returns + Refunds.
Pre-orders/Custom Products
You can pre-order some items that are not yet available for immediate delivery. Pre-Orders of non-custom products can be reviewed, updated, or cancelled at any time before pre-order items are released. Orders of custom products cannot be updated or canceled once you have placed your order. Please Contact Us to review or cancel a pre-order, or to update the following:
- The credit card associated with the pre-order (including changes to the credit card type, credit card number, billing address, and expiration date)
- The item quantities
- The shipping method for physical products
Prices for pre-order of non-custom items are covered by the Pre-order Price Guarantee, which describes what happens if prices change after you purchase a pre-order item. We will occasionally make a pre-order option available for a high demand item before the official price is known. We may provide an "estimated price" in this situation, but we do not guarantee that the estimated price will match the official price when announced. In such instances, you will be charged the official price rather than the estimated price for the item.
A credit card is required for pre-order, but other than for order of custom products your card will not be charged until your order is shipped or the product is made available for download. Note that we can't charge your card and complete your order if your card expires between the date you pre-ordered the item and the date the item becomes available. Please ensure that your billing and contact information is current at all times. Your payment method will be charged when your order is ready. Because we make custom products to your specifications, your custom products cannot be returned for a refund or credit unless they are defective, have a material or workmanship flaw, or as permitted under applicable law.
If you wish to return a non-custom item that was pre-ordered, the 30-day return period begins:
- When downloadable products are delivered electronically to your account
- When physical products are shipped
Software upgrade option for eligible products
Some products qualify for a free upgrade to a future version once it becomes available (for example, if you purchase Microsoft Office 2007, you may be eligible to upgrade to the next version, Office 2010). This allows you to purchase the current product today, and upgrade to the future version at no additional cost.
Microsoft Store will identify products that qualify for the Upgrade Option with a note that describes the version you will be entitled to upgrade to and other important details about the offer. Please check your Purchase Confirmation e-mail for instructions on how to obtain the new version of your product.
Please see the Upgrade Option and Returns section for important restrictions about returns and Upgrade Options.
How to track your order
- An order confirmation
- If you order a physical/non-downloadable item, you'll receive a shipment notification when the item ships
- If an item is delayed or backordered, you'll receive a delay notification
- If you return an item, you will receive a return receipt
To track your order online:
- Open your order confirmation email and click the link within
- Or, go directly to My orders
- Enter your order number and email used to make the purchase or sign in with you Microsoft Account to view your order details.
- Select View Original Receipt to review or print your order confirmation.
- Track Package contains the delivery service's tracking page with your tracking number.
Still need help?
Visit Microsoft Store FAQs for more information
Or Contact us if you need assistance with:
- Canceling your order
- Tracking down your order number
Shipping options, costs, and delivery times
All online orders placed at Microsoft Store ship via UPS, FedEx or other local carriers. All shipments are subject to their terms and conditions.
Where we ship:
- Microsoft Store Canada can only ship to Canadian locations at this time. For sales in other countries, please visit one of the international Microsoft Stores.
- We do not ship to P.O. Boxes, or military addresses.
- Shipping carriers require a full street address for delivery purposes. Rural route numbers are also okay, but may result in a longer delivery time.
- Microsoft Store does not permit a carrier to redirect a package to a new address after it has been shipped. This helps fight online fraud.
How to calculate delivery time based upon the shipping method:
- Delivery time is based upon business days, which we consider to be Monday through Friday, excluding holidays. Delivery times may vary for custom products.
- UPS and FedEx do not deliver on the weekend or holidays.
- Orders placed on the weekend, on a holiday, or after 11 AM Eastern Time on Friday, will be processed on the next business day.
Available shipping methods:
Shipping costs depend on the shipping method. You can select the shipping method and review your shipping costs before you complete your purchase.
|Estimated 3-7 Business Days
|Estimated 1-3 Business Days
Free shipping offers
When we offer free shipping, we'll automatically apply it when you check out, and that will be reflected in your shopping cart. Free shipping is only available for purchases made during the free shipping offer dates and isn't transferrable or redeemable for cash. Our free shipping offer is only good for qualifying products shipped in Canada and does not apply to military addresses or P.O. Boxes, because we can't ship there.