text:
|Publication number
|Publication type
|Application number
|Publication date
|Jul 1, 1997
|Filing date
|Jul 16, 1996
|Priority date
|Mar 23, 1993
|Fee status
|Also published as
|Publication number
|Michael R. Perry, Victor T. Huang, Diane R. Rosenwald, Andrew H. Johnson, Katy Ghiasi
|Original Assignee
|The Pillsbury Company
|Export Citation
|BiBTeX, EndNote, RefMan
|Patent Citations (39), Non-Patent Citations (12), Referenced by (33), Classifications (13), Legal Events (8)
|External Links: USPTO, USPTO Assignment, Espacenet
This application is a continuation of application Ser. No. 08/438,401, filed Jun. 7, 1995, now U.S. Pat. No. 5,547,694, which is a continuation of application Ser. No. 08/035,469, filed Mar. 23, 1993, now abandoned.
The present invention relates to containers useful in packaging bread doughs and the like; containers of the invention are particularly well suited for packaging yeast-leavened bread doughs for extended storage at refrigeration temperatures.
A wide variety of refrigeratable bread doughs are sold commercially. These doughs most commonly utilize chemical leavening agents, which generally comprise a combination of a leavening acid (e.g., citric acid, phosphate salts or glucono delta lactone (GDL)) and a leavening base (e.g., bicarbonate of soda). These acidic and basic components react with one another to generate carbon dioxide to "proof" the dough. In this proofing process, the chemical leavering agent generates a sufficient quantity of carbon dioxide to cause the dough to rise within the container. By using known quantifies of the components of the leavening agent, the total volume of carbon dioxide generated can be carefully controlled.
It is widely recognized that yeast-leavened doughs are superior to chemically leavened doughs, though. In particular, yeast-leavened doughs generally exhibit better taste, aroma and texture than do chemically leavened doughs. The yeast and the by-products of its fermentation in the proofing or leavening process tend to give the dough a more "home-baked" flavor and aroma than commercially produced doughs using chemical leavening agents.
Yeast is often used in producing frozen bread doughs. In commercially manufacturing these doughs, a large batch of dough is generally made and divided into smaller portions, which may be individually packaged and frozen for ultimate sale to consumers. Freezing the dough halts the fermentation activity of the yeast, preventing the yeast from leavening the dough. When the consumer desires to bake the frozen bread dough, the bread dough is thawed and must be allowed to stand at room temperature so the yeast may leaven the dough before the dough may be baked. Although such frozen bread doughs may produce a superior final baked product, the additional time and inconvenience required by yeast-leavened refrigerated bread doughs limit their appeal to consumers.
Attempts have been made to utilize yeast in leavening a refrigeratable dough. However, yeast is problematic in these types of doughs in that its leavening action is not readily controlled. Whereas the total volume of carbon dioxide generated by chemical leavening agents can be very accurately and reproducibly controlled by controlling the quantity of the leavening agent in the dough composition, such control is not found with yeast strains known in the art. This is primarily due to the fact that yeast is a living organism and will continue to generate carbon dioxide at refrigeration temperatures.
Commercially produced refrigeratable doughs are sold in substantially air-tight containers. The carbon dioxide generated during the proofing process generally builds a pressure within the container of about 15-20 psi. If the pressure within these containers substantially exceeds that pressure, the containers will rupture. Accordingly, yeast-leavened doughs cannot be sold in these containers because their shelf life would be much too short for an acceptable commercial product--these packaged doughs would explode well before the end of current doughs' shelf life. Furthermore, even if one were to package the yeast in a much more expensive container, such as a hermetically sealed metal can, when the consumer opens the can the sudden release of substantial internal pressure could damage the dough or cream other problems.
A number of attempts have been made to adjust the formulation of a yeast-leavened dough to limit the fermentation activity of the yeast. For instance in U.S. patent application Ser. No. 732,081 (filed Jul. 18, 1991), now abandoned, which is owned by the assignee of the present invention and incorporated herein by reference, the yeast used in the dough composition is adapted to substantially cease fermentation at refrigeration temperatures.
Yeast proofs dough better in aerobic atmospheres than it does in anaerobic atmospheres. Nonetheless, yeast will continue to proof dough under anaerobic conditions, albeit generally at a lower rate. In commercially packaging doughs, a head space generally must be left within the container so that the doughs will have room to rise within the container during the manufacturing and packaging process. The head space generally comprises air and the yeast will tend to consume the oxygen in that air relatively rapidly. However, when the oxygen within the head space has been consumed by the dough, the yeast simply starts to ferment under anaerobic conditions and continues to generate carbon dioxide. As explained above, the continuing build-up of carbon dioxide will eventually cause the container to rupture.
Another problem encountered with refrigeratable bread doughs is that they tend to "gray" in the presence of oxygen. When oxygen comes into contact with the dough during refrigeration, it will tend to oxidize certain components in the outermost layers of the dough. These reactions cause the outer skin of the dough to turn a rather unappealing gray color, which consumers generally find unacceptable. Thus, commercially-produced refrigeratable bread doughs must be packaged in substantially gas-impermeable containers to prevent the dough from coming into contact with oxygen. As noted above, such containers would prevent the use of yeast to leaven the dough because the containers would tend to rapture.
Substantial research and development has gone into attempts to provide a commercially salable yeast-leavened dough which may be refrigerated for extended periods of time. Despite all of this concerted effort in the industry, though, there are no commercially-produced doughs which are leavened with yeast yet may be stored for extended periods of time at refrigeration temperatures.
The present invention provides a container for refrigeratable bread doughs which comprises a wall defining an interior cavity of the container and a pressure control means forming a pan of the wall. The wall may have a port therethrough, with the pressure control means being sealingly attached to the port.
In one embodiment, the pressure control means is a membrane which is selectively permeable and transmits carbon dioxide relatively freely while restricting passage of oxygen into the interior cavity. In a preferred embodiment, the membrane's ratio of the carbon dioxide transmission rate to the oxygen transmission rate is no less than about 6:1. The membrane is also desirably adapted to limit the ingress of oxygen into the container's inner cavity to no more than about 1.7-2.0 cc/day/200 grams of dough. The membrane's oxygen permeability should be selected to limit the steady-state concentration of oxygen in the headspace of the container to no more than about one percent of the total gas volume.
In another embodiment, the pressure control means of the container comprises a one-way valve responsive to the pressure within the container. This valve is adapted to vent excess pressure from carbon dioxide to the atmosphere without admitting any appreciable amount of oxygen into the container. The valve means is desirably so positioned on a dough container to limit contact between the dough and the valve means.
The present invention also provides a refrigeratable dough product comprising a container such as that set forth above having a yeast-leavened dough therein. The pressure within the inner cavity of the container is maintained at no more than about 5 psi, with a pressure of no more than about 3 psi being preferred.
FIG. 1 is a schematic drawing illustrating a refrigeratable dough product according to the invention;
FIG. 2 is a top elevational view of an embodiment of the invention utilizing a vent means; and
FIG. 3 is an end cross-sectional view of the invention taken along line 3--3 of FIG. 2.
FIG. 1 schematically depicts a container and a refrigeratable dough product of the invention. Generally, the invention comprises a container (10) having a wall (20) which encloses and generally defines an interior cavity (30). The wall (20) includes a pressure control means (40) for controlling the internal pressure of the container. A yeast-leavened dough is positioned within the inner cavity (30). This dough product is adapted for extended storage at refrigeration temperatures. This represents a significant advance in the art in that no refrigeratable yeast-leavened dough product is commercially available at this time.
The wall may be of virtually of any desired construction. If so desired, the walls may be relatively rigid. In a preferred embodiment, though, the wall (20) will be formed of a flexible polymeric material. In one preferred embodiment, the polymeric material be laminated with a metal foil or the like to substantially eliminate gas permeability. Alternatively, the wall may be somewhat permeable to both oxygen and carbon dioxide, such as where the wall is formed of a polypropylene film or the like.
In packaging dough in accordance with the present invention, the dough will commonly be placed within the package in a substantially unproofed state and the wall will be sealed with the dough contained therein. As explained below, one may flush the headspace with an anaerobic gas-such as nitrogen to substantially eliminate oxygen from the headspace prior to sealing the wall. A polymeric material may be used to form a surface of the wall, thereby allowing the wall to be closed by heat sealing or other means known in the art.
The pressure control means used in the present invention limits the ingress of oxygen into the inner cavity while permitting carbon dioxide to egress. Currently, two different embodiments of such a pressure control means are contemplated. In the first of these two embodiments, the pressure control means comprises a selectively permeable membrane while in the other embodiment the pressure control means comprises a pressure-sensitive valve.
In the first embodiment, the pressure control means (40) comprises a membrane formed of a selectively permeable polymeric material. The membrane forms at least a portion of the wall (20) and is adapted to transmit carbon dioxide at a significantly higher rate than oxygen. This will permit the carbon dioxide generated by the yeast to be vented to the atmosphere while limiting the mount of oxygen that comes into contact with the dough. For reasons explained more fully below, it is preferred that the ratio of carbon dioxide transmittance to the transmittance of oxygen by this membrane be at least about 6:1, with a ratio of at least about 8:1 being preferred.
In the schematic drawing of FIG. 1, the wall also includes a port (22) which passes therethrough. This permits the inner cavity (30) to communicate with the exterior atmosphere so that carbon dioxide may be vented to the atmosphere. This will prevent a buildup of pressure within the container, which could lead to rupture of the wall. If one were to simply flow a port to remain open, the dough could become contaminated. Additionally, leaving a port in the wall open would permit oxygen to enter the inner cavity (30) just as easily as carbon dioxide could leave the cavity. As explained above, excessive levels of oxygen in contact with refrigerated dough can cause the dough to gray.
Depending on the particular dough product, the membrane may form a relatively small portion of the total surface area of the wall (as illustrated in FIG. 1) or it may constitute most, if not all, of the wall. In an embodiment employing a port (22) covered by a patch (42), the patch should be sealingly attached to the wall to sealingly cover the port (22) form therein. This may be accomplished by heat sealing the patch about the periphery of the port if the patch and/or the material of the wall (20) is formed of a heat sealable material. If not, a suitable, substantially gas-impermeable adhesive or the like may be used, with the adhesive being disposed about the edge of the patch to provide a substantially impermeable seal between the periphery of the patch and the edge of the port in the wall.
In another version, the patch is provided with a substantially gas-impermeable adhesive printed on one side thereof in a series of small "dots". This patch may be placed over the port and the adhesive between the patch and the wall will provide a strong, generally gas-impermeable seal between these two elements about the periphery of the patch. The portion of the patch disposed over the port will remain permeable over the surface area which is not covered by the adhesive, providing a suitable selectively permeable membrane covering the port.
The relative sizes of the port and the patch will depend upon the materials used in their construction and the volume of carbon dioxide which must exit the container to prevent rupture, which is in turn determined at least in part by the quantity of dough (50) within the inner cavity and the concentration of yeast within that dough. It has been found that the combined transmission rate of oxygen through the wall (20) and the patch (42) should be no more than about 1.7 cc of oxygen/day/200 g of dough, while the wall and the patch should permit carbon dioxide to exit the package at a rate of at least about 9.6 cc of carbon dioxide/day/200 g of dough. This yields a minimum ratio of carbon dioxide transmittance to oxygen transmittance of at least about 5.6.1.
It has been determined that the concentration of oxygen in the head space (32) of the inner cavity is critical in the process of graying of the dough, if the concentration of oxygen in this head space is sustained at a level of more than about 1%, the dough will turn an unattractive gray color. Accordingly, it is important to limit the concentration of oxygen in this head space to a level below about 1%. The initial concentration of oxygen in this head space may be varied within a rather broad range because the yeast within the dough will consume the oxygen over a period of time. It is believed that the initial concentration of oxygen in the headspace is not an important factor in the overall effectiveness of the container (10) because most of the oxygen in the headspace can be consumed within a few days. If so desired, though, this headspace may be initially flushed of oxygen with an anaerobic gas such as nitrogen to reduce the initial level of oxygen in the container.
It is believed that the rate of transmission of oxygen into the cavity is the limiting factor in designing the container (10); the dough's capacity to consume oxygen is not unlimited. The ability of a dough to effectively utilize oxygen will depend to a significant extent upon the concentration of yeast in the dough, the activity of the strain of yeast used, and other factors relating to the particular composition of the yeast.
In testing one exemplary dough composition, (containing about 1785 g (58.5 wt. % wheat flour, 960 g (32 wt. %) water, 105 g (3.5 wt. %) dextrose, 75 g (2.5 wt. %) soy oil, 45 g (1.5 wt. %) salt, and 30 g (1 wt. %) yeast), it was found that the dough could consume only about 2 cc/day/200 g of dough. Hence, if one were to permit oxygen to enter the head space (32) at a rate higher than about 2 cc/day/200 g of dough, the dough would not consume enough of that oxygen to prevent the partial pressure of oxygen in the head space from increasing beyond the 1% threshold and the dough would tend to gray. If oxygen is transmitted at the same rate or at a lesser rate, though, the yeast should be able to consume substantially all of the oxygen and the oxygen level in the head space may be maintained at a sufficiently low level.
The rate at which carbon dioxide is permitted to exit the head space through the patch (42) should obviously be sufficient to prevent the pressure within the inner cavity (30) from building to a level which will cause the container to rupture. For a container having a wall (20) formed of a polymeric film which has been conventionally heat-sealed, it has been found that the seal will tend to rupture if the internal pressure exceeds about 3-6 psi. Accordingly, the carbon dioxide must be permitted to exit the container at a rate to maintain the pressure over the expected shelf life of the packaged dough product below that critical level.
In order to prevent the container from rupturing, it has been found that the wall (20) and the patch (42) should transmit carbon dioxide at a total rate of at least about 9.6 cc/day/200 g of dough. The transmission rate may be significantly higher than that minimum; for example, a transmission rate of about 20 cc/day/200 g should work well.
In theory, as the partial pressure of carbon dioxide in the head space increases, the concentration of carbon dioxide dissolved in the dough will increase, yielding a better leavened product. In practice, though, it has been found that particularly high partial pressures of carbon dioxide (e.g. 3 psig or more) surrounding a dough will tend to yield a final baked product with a reduced specific volume. For containers maintained at relatively low pressures, such as those envisioned in one embodiment of the present invention, a suitable dough will be obtained even if the rate of carbon dioxide transmission exceeds the rate at which the dough generates the gas.
A variety of membrane materials which are currently available on the market meet the demands of the present invention. One membrane material which has been found to be suitable in the present application is sold by Borden Packaging and Industrial Products as a "resinite produce film" under the designation VF-71. This membrane material has been found to transmit carbon dioxide and oxygen at a ratio of about 11,450:1400, or about 8.2:1. Another suitable film made by Borden Packaging and Industrial Products is sold under the designation MSN-86 and exhibits a ratio of carbon dioxide transmission to oxygen transmission of about 7.35:1.
The relative surface areas of the "patch" (42) and the rest of the wall (20) will depend on a number of factors. The goal of balancing the surface areas is to provide a container which will transmit no more than about 1.7 cc O2 /day/200 grams of dough and transmit carbon dioxide at a rate of at least about 9.6 cc/day/200 grams of dough. In selecting relative surface areas of the patch and the rest of the wall, it is also advantageous to minimize the cost of the container (10) by using the least expensive combination of materials.
In a conceptually relatively simple embodiment, the wall (20) is formed of a substantially gas-impermeable material. For instance, this material may be a laminated polymeric film. Alternatively, the dough (50) may be placed within a tray formed of a substantially gas-impermeable material and the open top of the tray, which may be defined as the port (22), is sealingly covered with a selectively permeably membrane. (An invention having a similar structure is described below in connection with FIGS. 2 and 3, which relate to another embodiment of the present invention. An invention of the present embodiment may be provided by replacing the vent (42') and top wall (25) of FIGS. 2 and 2 with a top wall of a selectively permeable membrane material.)
In an embodiment wherein the material used to form the wall (20) is substantially gas-impermeable, the transmittance of oxygen and carbon dioxide are determined solely by the patch (42). The transmittance of this patch will depend on the transmittance of the membrane forming the patch and the surface area of the patch. The size of the patch and the patch's transmittance should be sufficient to allow no more than about 1.7 cc O2 /day/200 grams of dough to enter the container while permitting at least about 9.6 cc CO2 /day/200 grams of dough to exit the container. This means that the membrane used to form the patch should have a ratio of carbon dioxide transmittance to oxygen transmittance of at least about 5.6:1, although significantly greater ratios should also work.
As a matter of fact, it would be advantageous to use a film which has a ratio of CO2 :O2 transmittance of 6:1 or more. This will permit the surface area and material of the patch to be selected to limit the amount of oxygen entering the container to no more than about 1.7 cc day/200 grams of dough, yet allow carbon dioxide to escape the container at a rate equal to or greater than about 10 cc day/200 grams of dough. As the CO2 :O2 transmission ratio is increased, the greater the safety factors for these relative minimum and maximum transmittances can be increased.
It should be evident that the surface area of the patch will depend a great deal upon the net transmittance of the membrane used in forming the patch and the mount of dough placed in the container. However, selecting the relative surface areas of the wall and the patch in such a container is a rather straightforward calculation in that the entire transmittance needs of the container are to be provided by the patch (42). As noted above, though, the rest of the wall need not be formed of a gas-impermeable material but may instead be made of polymeric materials which may transmit gas at an appreciable rate, such as polyethylene or the like. Since the patch (42) will not be the only portion of the container transmitting gas, one will have to take the transmittance of the rest of the wall (20) into consideration in determining the net transmittance of the container.
Although using a somewhat gas-permeable membrane for the wall (20) may somewhat complicate the calculations in determining the relative surface areas of the patch and the wall, this calculation is well within the abilities of one of ordinary skill in the art. It is important to note that the transmittance of the wall (20) should be taken into account in determining the relative surface areas of the wall and the patch. If the wall is made of a material which transmits carbon dioxide and oxygen at about the same rates, or even transmits oxygen at a higher rate than carbon dioxide, the net transmittance of the wall must be balanced by the transmittance of the membrane forming the patch. It would be desirable to use a membrane which has a CO2 :O2 transmittance ratio of greater than 5.6:1, and desirably as high as about 8:1 or greater, in order to provide the overall container (10) with the desired transmittance ratio and rates while minimizing the size of the patch.
In some instances, it may be necessary to make the patch very large as compared to the rest of the wall. As noted above, in an extreme circumstance, it may be necessary to form the entire wall (20) of the container of the selectively permeable membrane material. This endpoint of the sliding scale of relative surface areas of the patch and the rest of the wall may occur, for example, where there is a relatively large volume of dough within a container having a relatively small surface area. In one version of embodiment, the container is shaped substantially the same as the container shown in FIGS. 2 and 3 (and discussed immediately below). Rather than using a vent (40'), the top wall (25) may be formed of a selectively premeable membrane in accordance with the present embodiment of the invention and the entire top wall (25) would serve as would serve as the pressure control means (40) of the container.
As noted above and illustrated in FIGS. 2 and 3, in an alternative embodiment of the invention the pressure control means (40) comprises a pressure-sensitive valve (40') rather than a selectively permeable membrane. The pressure-sensitive valve should be adapted to release pressure built up within the inner cavity (30) by venting gas to the atmosphere before the internal pressure reaches a critical level. As noted above, this critical level is believed to be between about 3 and 6 psi for packages formed by conventional means, such as heat sealing, from most polymeric films. It may also be desirable to release the pressure at a lower level because many packages will tend to "balloon" before they would fail. Using a valve (40') with a lower release pressure would limit or prevent such unattractive ballooning.
A wide variety of pressure-sensitive valves of varying sizes and types are available on the market. It is preferred, however, that valves used in the present invention be "one-way" valves. Such a valve may be disposed in a port (44) formed in the wall (20) of the container and permit gas to escape when the relative internal pressure of the container exceeds a specified level, but it will not permit air or other gases to enter the container, even when venting excess internal pressure. Such one-way valves are known in the art and need not be discussed in detail here.
Pressure-sensitive one-way valves are known in the art and are used in packaging for food products such as coffee beans. However, products such as coffee beans consist of discrete, relatively large units which do not interfere with the operation of a valve. Dough products, on the other hand, will tend to clog such valves and render them inoperative, or at least greatly reduce their efficacy. When used in a container of the invention, though, it has been found that one-way valves can work quite effectively.
Such one-way valves (42') generally comprise an inlet, an outlet and a pressure-responsive valve (not shown). This valve will open when a minimum pressure on the inlet side of the valve has been reached and will vent the pressure until the minimum threshold is again reached, at which time the valve will close again.
The threshold pressure of a valve of the invention may fall within a wide range, but the threshold pressure should be less than the anticipated maximum internal pressure of the container, e.g. 3-6 psig. In one embodiment which has worked well, the valve (42') opens when the internal pressure of the container is about 0.07-0.22 psig. It has also been determined that the specific volume of a final baked product generally correlates inversely to the pressure within the container over the range of about 0-3 psig. Accordingly, using a valve which vents carbon dioxide at a lower pressure, e.g. less than 1 psig, will result in a superior baked product.
In order to test the efficacy of a container of the invention employing a one-way valve, a dough composition was prepared and placed in containers of the invention using several different one-way valves. The formulation of the dough used in these experiments was approximately as follows: 62.0 weight percent (wt. %) high gluten untreated wheat flour, 30.3 wt. % water, 3.5 wt. % dextrose, 2.5 wt. % soybean oil, 1.0 wt. % salt, and 0.7 wt. % instant dry yeast. All of the dry ingredients in this formula were charged in a Hobart mixing bowl with a model C-1001 mixer at low speed for one minute with a dough hook. The soybean oil and water were then added and the resulting mixture was mixed at low speed for an additional minute. The dough was finally mixed for a final five minutes at a higher speed.
Ports (22) were formed in the walls of three 850 cm3 bags having walls (20) formed of polypropylene. The port was formed by simply cutting out a surface area sufficient for receiving a one-way valve. A different one-way valve (42') was sealingly attached to the port of each-of these bags, such as by heat sealing or the like. These three different valves were as follows:
1. A Goglio valve marketed by Fresco, Inc. and made by Goglio Luigi Milano S. D. A. of Italy. The manufacturer specified that this valve will vent carbon dioxide at a pressure of about 0.15-0.22 psig.
2. An SIC valve marketed by Raymond Automation Company, Inc., a subsidiary of Switzerland Industrial Group (SIC) Packaging Technology Division. This SIG valve was rated by the manufacturer as releasing carbon dioxide at a pressure range of about 0.07-0.15 psig (5-10 mbar).
3. A valve sold under the name of "Aromafin" by the Robert Bosch Corporation, Packaging Machinery Division. Bosch rates the release pressure of these valves at 0.07-0.15 psig (5-10 mbar).
A 200 g sample of the dough set forth above was placed in each of these three containers. The containers were then heat sealed and stored at 40� F. Of these three different containers, two of the valves performed well while the third did not. In particular, the Goglio valve and the SIG valve both withstood the refrigeration temperatures. Both of these valves minimized pressure built-up in the inner cavity (30) and maintained the structural integrity of the container. The samples in these two containers did not exhibit any graying.
The Bosch one-way valve did not perform acceptably. This valve opened to release pressure which had built up within the inner cavity (30), but it did not reseal itself. This permitted oxygen to enter the head space of the container and the concentration of oxygen in the head space increased to about 7-14% by the end of 10 days of storage under refrigeration conditions. The high oxygen content in the head space caused the dough to turn grey, yielding an unacceptable product.
A container (10) according to the present embodiment can take any desired shape. It is important, though, to place the valve (42') at a location disposed away from contact with the dough (50). As explained above, if the dough is in direct physical contact with the valve, the valve could fail because the dough may clog the valve and prevent it from operating in its intended fashion.
The container may, for instance, take the form of a heat-sealed bag formed of a polymeric film material. The valve should be placed along the wall (20) of the container at a location which will normally remain disposed away from the dough. For example, if such a bag were made with an ordinary orientation wherein the dough rests in the "bottom" of the bag, the valve should be positioned on an "upper" portion of the bag, i.e., toward the "top" of the bag when it is in its ordinary position. This configuration can present a problem, though, if the container were to be inadvertently inverted during shipping, handling or storage. This would place the dough into direct physical contact with the valve and could prevent the valve from venting excess pressure within the container. If the bag were inverted for a significant period of time, this would cause unacceptable pressures to build within the container.
Accordingly, in a particularly preferred embodiment, contact between the dough and the valve is limited by structural impediments. FIGS. 2 and 3 illustrate one configuration of the container (10) which utilizes such a structural impediment. In these figures, the container (10) includes a wall (20) generally defining the inner cavity (30) of the container. If so desired, the entire wall (20) may be made of a single piece of the same material. In the embodiment shown in these drawings, though, the majority of the wall (20) is formed of a relatively rigid, substantially gas-impermeable material which defines a tray (21) within which the dough (50) is placed.
In one particularly useful embodiment, this tray is formed of material within which the dough may be baked. Although the tray (21) may be formed of metal or the like, it is also contemplated that the tray could be formed of any of a wide variety of materials, such as paper/polymer composites, which are capable of withstanding oven temperatures ordinarily encountered in baking dough products. If a "microwaveable" dough is intended to be sold in a container of the invention, the material used to form this tray (21) obviously should be safe for use in a microwave oven.
In the embodiment shown in FIGS. 2 and 3, the tray (21) is covered with a polymeric film. In order to ensure that the concentration of oxygen in the head space (30) remains at an acceptable level, the polymeric film forming the top wall (25) should be selected to allow no more than about 1.7 ccO2 /day/200 grams of dough, and desirably admits significantly less oxygen into the inner cavity (30). A top wall. (25) formed of barrier polyethylene terephthalate (PET) lidstock, e.g., Du Pont's 50 OL 4-8 g. Mylar™ brand PET/heat seal layer, should provide a suitable material for the top wall.
The top wall (25) should be sealingly attached to the tray (21). In the embodiment shown in FIGS. 2 and 3, the tray (21) includes a flange (23) extending about its periphery. The top wall (25), if formed of a suitable material, may simply be heat-sealed to the flange (23) to provide a relatively strong, substantially gas-fight seal between these two elements of the wall (20). Packages of this general construction are known in the art for use in connection with frozen prepared foods and the like. Virtually any materials or methods which are known to be useful in forming those kinds of containers may also be used in forming the container (10) of the present invention.
As explained above, containers (10) of the present invention also include a pressure control means (40). In the present embodiment, this pressure control means includes a pressure-responsive valve (42'), which is desirably a one-way valve which vents excess internal pressure to the atmosphere. This valve (42') may be disposed virtually anywhere along any wall of the tray, with an upper potion of the wall (20) of the container.
Optimally, though, the valve (42') is disposed away from the center of the top wall (25) and instead be placed adjacent a side wall of the tray (21). As dough tends to rise within the inner cavity of the container, friction between the dough and the tray (21) will tend to cause the dough to rise a little more rapidly in the center than it will at the edges in contact with the tray (21), as illustrated in FIG. 3. Providing at least enough head space for the dough to rise within the container without contacting the top wall (25) will prevent the dough from coming into contact with the valve (42'), particularly if the valve is disposed away from the center of the top wall (25); the dough will tend to contact the center of the top wall before it would engage the area of that wall adjacent the flange (23) of the tray.
FIGS. 2 and 3 depict a particularly preferred embodiment which utilizes a means for impeding contact between the dough and the valve (42'). In the illustrated embodiment, a portion of the flange (23) at the upper periphery of the tray (21) is made somewhat wider than may ordinarily be necessary to provide a suitable seal between the tray and the top wall (25). This wider portion of the flange (23) is provided with a recess (14) which is adapted to be in gas communication with the rest of the inner cavity (30) of the container. The valve (42') is sealingly attached to a port (not shown) in the top wall (25) at a position disposed over this recess. Alternatively, the port could be in the wall forming the flange (23); the valve and port should just be in gas communication with the inner cavity (30). The recess (44) thus serves effectively as a gas conduit between the valve (42') and the interior cavity of the container.
As noted above, the dough will tend to cling to the wall of the tray (21) as it rises. By positioning the recess (44) adjacent an upper edge of the tray, the chance of having any dough enter the recess and block the flow of gas from the head space to the vent is quite low. As a matter of fact, this is likely to occur only when the dough rises to completely fill the inner cavity of the container and is essentially extruded into the recess (44).
In the embodiment shown in FIGS. 2 and 3, the shape of the recess (44) is relatively simple, providing a fairly direct path from the location of the valve (42') to the inner cavity of the container. If so desired, though, the shape of this recess may be made somewhat more complex to further reduce the chances that the dough (50) will come into contact with the valve. Since gas can obviously pass along a complex channel more readily than dough, one could, for instance, form the recess into a serpentine configuration (not shown) which includes a plurality of turns. The pressure control means (40) would still work in substantially the same fashion, but it would be virtually impossible for the dough to come into direct physical contact with the valve.
As noted above, a wide variety of materials and techniques are available for making trays (21) which meet the parameters set forth above. The inclusion of a recess in the present embodiment, though, may make some forming techniques easier than others. For instance, it may be easier to form the tray (21) of a plastic material by means of injection molding or the like rather than attempting to fold the container into the desired configuration when using a paper or paper composite material for the tray.
A dough product according to this embodiment of the invention may be stored for extended periods of time at refrigeration temperatures. The vent (42') will permit any excess pressure which may build within the container to be vented to the atmosphere. When a consumer purchases the dough product and desires to bake the dough, the top wall (25) can be removed from the tray (21). Since the valve (42') is attached to the top wall, when the top wall is removed the valve will generally also be removed. The tray and the dough may then be placed into the oven and the dough may be baked within the tray.
The present invention also contemplates a refrigeratable dough product utilizing a container of the present invention. The dough product generally comprises a container such as that of one of the two embodiments set forth above having a yeast-leavened dough therein. Such a refrigeratable dough product may be formed by having a wall (20) with a port (22) and an opening (not shown) therein for allowing the dough to be placed within the container. A pressure control means, which may be a patch comprising a selectively impermeable membrane or a pressure-responsive valve, is sealingly attached to the port (22); the patch or the one-way valve may be substantially as set forth above.
In forming a refrigeratable dough product of the invention, a predetermined quantity of a dough containing yeast will be placed within the inner cavity (30) of the container and the opening in the wall will be sealed. This sealing may be accomplished by heat sealing or any other means suitable for the material of the wall. The volume of the dough and of the inner cavity (30) should be chosen so that the head space left in the inner cavity is sufficiently large to accommodate expansion of the dough as it proofs. Particularly in the embodiment utilizing the membrane, it may be desirable to allow additional headspace-to remain to prevent the dough from interfering with operation of the pressure control means.
If so desired, the head space may be filled with ambient air which remains within the inner cavity when the container is sealed. Alternatively, one may flush the inner cavity with an anaerobic gas such as nitrogen to remove a substantial potion of the oxygen within the head space. Obviously, this flushing should be done prior to the sealing of the opening in the side wall.
In order to avoid rupturing the side wall (20) of the invention, the internal pressure within the container (10) should be maintained at a level below the rupture strength of the wall or of its connection to other structural elements of the container. As noted above, this rupture strength will vary depending upon the material used in forming the walls and the manner in which the container is sealed, but for most polymeric films the internal pressure must be no more than about 6 psi, and desirably less than about 3 psi. As further explained above, the specific volume of the dough depends upon the internal pressure of the container. Accordingly, in a preferred embodiment, the internal pressure within the container is no more than about 2-3 psig and is preferably close to about 0 psig.
While a preferred embodiment of the present invention has been described, it should be understood that various changes, adaptations and modifications may be made therein without departing from the spirit of the invention and the scope of the appended claims.
|Cited Patent
|Filing date
|Publication date
|Dec 2, 1930
|May 3, 1932
|Clair M Gere
|Vented container and relief valve therefor
|Sep 9, 1931
|Apr 18, 1933
|Charles Lorber
|Method and means for packeting dough
|Oct 2, 1957
|May 30, 1961
|American Can Co
|Venting container and method of making same
|Jan 10, 1966
|Jun 17, 1969
|United Fruit Co
|Method of packaging perishable plant foods to prolong storage life
|Jan 10, 1966
|Jun 17, 1969
|United Fruit Co
|Method of packaging ripening perishable plant foods to prolong storage life
|Mar 31, 1972
|Mar 5, 1974
|Borden Inc
|Packaging lettuce in carbon dioxide permeable film
|Mar 31, 1972
|Mar 19, 1974
|Borden Inc
|Packaging bananas in carbon dioxide permeable film
|Mar 31, 1972
|Apr 16, 1974
|Borden Inc
|Packaging tomatoes in carbon dioxide permeable film
|Mar 28, 1972
|Oct 8, 1974
|Lever Brothers Ltd
|Carbon dioxide generating foodstuff package with polyethyleneimine layer composite plastic foil
|Dec 8, 1978
|Jun 10, 1980
|Quad Corporation
|Pressure relief valve
|May 11, 1981
|Nov 15, 1983
|The Pillsbury Company
|Method of processing dough to increase its baked specific volume
|Mar 6, 1978
|Dec 27, 1983
|Bedrosian And Associates
|Controlled atmosphere produce package
|Dec 16, 1981
|Jan 17, 1984
|Internationale Octrooi Maatschappij "Octropa" B.V.
|Food process
|Jun 29, 1982
|Apr 24, 1984
|Wipf Ag Verpackungen
|Overpressure valve for packages with flexible walls
|Oct 22, 1982
|Jul 24, 1984
|Cod Inter Techniques Sa
|Ventable package cover
|Jun 9, 1983
|May 20, 1986
|Umina Anthony P
|Process and apparatus for preparing canned baked products
|Oct 6, 1986
|Jan 5, 1988
|The 501 Shipping Corporation Of New Zealand
|Carriage of comestibles and in particular to containers and related means and methods suitable for such purposes
|Dec 17, 1985
|May 3, 1988
|Asahi Kasei Kogyo Kabushiki Kaisha
|Fresh dough and a method for producing the same
|Sep 23, 1987
|May 16, 1989
|Jones Arthur N
|Nov 20, 1987
|Jun 27, 1989
|Hercules Incorporated
|Controlled atmosphere package
|Mar 14, 1988
|Nov 7, 1989
|Hercules Incorporated
|Process for producing uniaxial polyolefin/filler films for controlled atmosphere packaging
|Dec 16, 1987
|Nov 28, 1989
|General Mills, Inc.
|Controlled atmosphere cut fruit package and method
|Jan 19, 1989
|Jan 2, 1990
|Flavorcoffee Co. Inc.
|One way valve
|Jul 27, 1988
|May 8, 1990
|Hercules Incorporated
|Breathable microporous film and methods for making it
|Feb 28, 1989
|Jul 24, 1990
|General Mills, Inc.
|Controlled atmosphere cut vegetable produce package and method
|Nov 5, 1990
|Apr 30, 1991
|Hercules Incorporated
|Breathable microporous film and methods for making it
|Mar 30, 1988
|May 28, 1991
|Gist-Brocades Nv
|Yeast package
|Mar 30, 1988
|Sep 3, 1991
|Hercules Incorporated
|Container for controlled atomsphere packaging
|Jan 7, 1991
|Jan 28, 1992
|The Pillsbury Company
|Container for refrigerated dough and method of forming a refrigerated dough product
|Oct 25, 1988
|Nov 3, 1992
|Hercules Incorporated
|Curable silicone-coated microporous films for controlled atmosphere packaging
|May 18, 1992
|Oct 19, 1993
|Landec Corporation
|Food package comprised of polymer with thermally responsive permeability
|Dec 4, 1992
|May 3, 1994
|Societe De Constructions De Materiel Metallique Et Electrique
|Container and process for its manufacture
|Title not available
|Sep 22, 1987
|Mar 30, 1988
|Keyes (U.K.) Limited
|Improvements in or relating to packaging
|Title not available
|Title not available
|Title not available
|Title not available
|Title not available
|Abstract of 1990 Patent Publication By Hercules, Inc. Obtained from Computer Database (Rd 3/6020 Aug./10/1990).
|Food Engeering (Jan/1989), p. 34, "New Packaging System Introduced"(Hercules, Inc.)
|Food Engeering (Jan/1989), p. 34, New Packaging System Introduced (Hercules, Inc.)
|Food Engineering (Oct./1989), p. 68, "Permeability Matches Resiration in... Cap Produce".
|Food Engineering (Oct./1989), p. 68, Permeability Matches Resiration in... Cap Produce .
|Modern Packaging, pp. 169 172, 254 Oct. 1966.
|Modern Packaging, pp. 169-172, 254 Oct. 1966.
|Packaging, Borden Packaging and Industrial Products, "Resinite Produce Films", No Date On Document.
|Packaging, Borden Packaging and Industrial Products, Resinite Produce Films , No Date On Document.
|Packaging, Robert Bosch Corp., No Date On Document.
|Sig Swiss Industrial Co., "Valve Packages for Coffee: Application Possibilities" & Aroma Fresh Packages, No Date On Document.
|Sig Swiss Industrial Co., Valve Packages for Coffee: Application Possibilities & Aroma Fresh Packages, No Date On Document.
|Citing Patent
|Filing date
|Publication date
|Dec 13, 1996
|Sep 22, 1998
|Tenneo Packaging
|Modified atmosphere package for cut of raw meat
|May 14, 1997
|Jul 27, 1999
|Tenneco Packaging Inc.
|Oxygen scavenger accelerator
|Jun 9, 1998
|Sep 7, 1999
|Tenneco Packaging Inc.
|Modified atmosphere package
|May 15, 1997
|Mar 28, 2000
|The Pillsbury Company
|Low pressure refrigerated dough product
|May 25, 1999
|Mar 28, 2000
|Seal Rock Technologies Incorporated
|Combination container and dry pet food for increased shelf life, freshness, palatability, and nutritional value
|Apr 3, 1998
|Apr 25, 2000
|Tenneco Packaging Inc.
|Modified atmosphere package with accelerated reduction of oxygen level in meat compartment
|Aug 18, 1997
|May 16, 2000
|Seal Rock Technologies Incorporated
|Combination container and dry pet food for increased shelf life, freshness, palatability, and nutritional value
|Dec 17, 1999
|Oct 17, 2000
|Pactiv Corporation
|Modified atmosphere package with accelerated reduction of oxygen level in meat compartment
|Aug 27, 1999
|Feb 6, 2001
|Pactiv Corporation
|Modified atmosphere package
|Oct 8, 1998
|May 15, 2001
|Delduca Gary R.
|System and method of making a modified atmosphere package comprising an activated oxygen scavenger for packaging meat
|Jul 2, 1999
|Nov 13, 2001
|Pactiv Corporation
|Oxygen scavenger accelerator
|Jun 11, 1999
|Nov 27, 2001
|Pactiv Corporation
|Method and apparatus for inserting an oxygen scavenger into a modified atmosphere package
|Jan 10, 2000
|May 28, 2002
|Pactiv Corporation
|Oxygen scavenger accelerator
|Aug 10, 2001
|Dec 17, 2002
|Pactiv Corporation
|Apparatus for inserting an oxygen scavenger into a modified atmosphere package
|Nov 12, 1999
|Jan 21, 2003
|Pactiv Corporation
|Oxygen scavenger accelerator
|Oct 2, 2000
|Aug 5, 2003
|Pillsbury Company
|High raw specific volume dough in a chub
|Nov 4, 2002
|Dec 23, 2003
|Pactiv Corporation
|Methods of using an oxygen scavenger
|Dec 16, 2002
|Jan 23, 2007
|Asahi Kasei Life & Living Corporation
|Method for producing gas exchange package
|Jan 8, 2009
|Jan 5, 2016
|General Mills, Inc.
|Microwave foam product
|Mar 8, 2004
|Sep 9, 2004
|Jeor Bret De St
|Pressure vacuum release hermetic valve for rigid container packages
|May 28, 2003
|Dec 2, 2004
|Qinghuang Geng
|Packaged dough product in flexible package, and related methods
|Dec 16, 2002
|May 19, 2005
|Masahiko Kawashima
|Method for producing gas exchange package
|Jul 26, 2006
|Nov 23, 2006
|The Pillsbury Company
|Packaged dough product in flexible package, and related methods
|Jan 8, 2009
|Aug 20, 2009
|Domingues David J
|Microwave foam product
|Jul 16, 2008
|May 23, 2012
|Novel packaging for liquid products
|May 10, 2002
|Apr 14, 2004
|Suk-Min Lee
|Method for manufacturing animal food and plastic bag type air-tight fermentation container suitable for the same
|May 10, 2002
|Mar 2, 2005
|Suk-Min Lee
|Method for manufacturing animal food and plastic bag type air-tight fermentation container suitable for the same
|Jul 18, 2007
|Jan 28, 2009
|LESAFFRE et Compagnie
|New packaging for liquid products
|May 8, 1998
|Nov 19, 1998
|The Pillsbury Company
|Low pressure refrigerated dough product
|May 8, 1998
|Feb 18, 1999
|Pillsbury Co
|Low pressure refrigerated dough product
|Jun 27, 2001
|Jan 10, 2002
|Dsm N.V.
|Packaging means for liquid yeast
|Jul 16, 2008
|Mar 12, 2009
|Lesaffre Et Compagnie
|Novel packaging for liquid products
|Jul 16, 2008
|May 7, 2009
|Lesaffre & Cie
|Novel packaging for liquid products
|U.S. Classification
|426/395, 426/415, 426/419, 53/433, 426/8, 426/396, 53/432
|International Classification
|Cooperative Classification
|European Classification
|Jan 6, 1998
|Certificate of correction
|Dec 29, 2000
|Fee payment
Year of fee payment: 4
|Jan 23, 2001
|Maintenance fee reminder mailed
|Dec 3, 2004
|Fee payment
Year of fee payment: 8
|Jul 7, 2005
Owner name: GENERAL MILLS MARKETING, INC., MINNESOTA
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:PILLSBURY COMPANY, THE;REEL/FRAME:016480/0847
Effective date: 20050707
|Jan 2, 2009
|Fee payment
Year of fee payment: 12
|Jan 5, 2009
|Maintenance fee reminder mailed
|Jan 23, 2013
Owner name: GENERAL MILLS, INC., MINNESOTA
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:GENERAL MILLS MARKETING, INC.;REEL/FRAME:029682/0075
Effective date: 20120711


text:
SAN DIEGO -- Not even the wallop of an epochal winter storm can slow down the Poway High boys soccer team these days. Chula Vista certainly couldn't do it.
Eric Budniewski had a hand in three first-half goals and Poway remained unbeaten with a 5-0 victory over Chula Vista in the championship game of the San Diego Invitational Wednesday morning at San Diego High's Balboa Stadium.
The Titans (12-0-1) poured in four first-half goals during a brief respite from the heavy rain that has pelted San Diego County this week.
The night before, in a downpour, Poway blasted Clairemont, 6-0, in the semifinals.
"We believe in each other," Poway coach Gene Morris said. "The kids are starting to click. Today's game, they played well. I mean, Chula Vista's no pushover. They're in the Division I semifinals every year. We played them in a big game last year in a tournament. They're not a pushover. Even when we got the first goal, I told the boys, 'You've got to turn it on.' "
Budniewski's goal off an assist from Darien Naraghi gave Poway a 1-0 lead five minutes into the game. Then Budniewski returned the favor with pinpoint services from the left wing on goals by Naraghi (27th minute) and Evan Myers (35th). Naraghi's goal was a looping redirect off his foot and Myers scored on a diving header from the middle of the box.
"Their midfield fills the box well," Chula Vista coach Ruben Oliveira said. "They all take off at the top of the box and beat our midfielders. If our midfielders let them get in behind them, that's what's going to happen."
Budniewski, a junior midfielder and a starter since he was a freshman, has 10 goals and 11 assists. Poway's second and third goals were almost identical plays, with Budniewski pushing the ball hard up the sideline and serving up passes right to the goalmouth.
Naraghi, who scored twice against Chula Vista, had six goals in the tournament.
"Wings is a big part of our team, getting the ball in," Budniewski said. "And since we're so good in the air on crosses and heardering, it's good for us to get the ball in the box and use our strengths."
Substitute midfielder Carlos Rodriguez notched his first varsity goal after a Chula Vista turnover to make it 4-0 just seconds before halftime.
Chula Vista and Poway were both CIF San Diego Section Division Isemifinalists last season. Both were quarterfinalists the yearbefore. They met last year in the Coronado Tournament, with Powaywinning on penalty kicks.
Chula Vista (6-3) defeated Crawford on penalty kicks in the semifinals on Tuesday and lost its starting goalkeeper, Edgar Ochoa, to an ankle injury.
Sophomore backup keeper Uriel Frias came off the bench to make a couple of big stops against Crawford in the penalty-kick shootout and got the start against Poway.
The Spartans lost every starter but one off of last year's team. That one starter was Ochoa.
"They're good," Oliveira said. "Technically sound and solid all around. I think they have had teams in the past that were stronger, but they look like they're really starting to jell and play well together."

subset: commoncrawl


text:
The world is ending. One by one the mighty cities are falling to earthquakes, to floods, to raiders on both land and sea.
In a time of war and doubt, Gull is an oracle. Daughter of a slave taken from fallen Troy, chosen at the age of seven to be the voice of the Lady of the Dead, it is her destiny to counsel kings.
When nine black ships appear, captained by an exiled Trojan prince, Gull must decide between the life she has been destined for and the most perilous adventure--to join the remnant of her mother's people in their desperate flight. From the doomed bastions of the City of Pirates to the temples of Byblos, from the intrigues of the Egyptian court to the haunted caves beneath Mount Vesuvius, only Gull can guide Prince Aeneas on his quest, and only she can dare the gates of the Underworld itself to lead him to his destiny.
In the last shadowed days of the Age of Bronze, one woman dreams of the world beginning anew. This is her story.
"Haunting and bittersweet, lush and vivid, this extraordinary story has lived with me since I first read it." (Naomi Novik, author of His Majesty's Dragon)
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Black ships
Another great novel byJo Graham including a lot of historical detail in her books. This one did not disappoint! If you love historical fictions, this is surely one to buy. Narrator is good too.
- med c
Retelling of Virgil and Homer stories.
Yes. I'm going to continue on in the series. I think it would be kind of fun to read Virgil and Homer then this again.
This is my first time.
This is my first time.
There were a few parts that did make me laugh. I found the little argument while some were sleeping funny. I didn't cry.
I liked it. It's mainly from the POV of Gull, an oracle. It's also a great deal of being on ships on the sea and trying to survive and having freedom. There is a romance in this. There are a few humorous scenes. I'll put it on the TRL for in case I'd like to


text:
Maid cafes are a popular, totally geeked-out phenomenon centered in the back alleys of Akihabara's electric town. Their specialty? Girls dressed like French maid who say, "welcome back, master!" when you enter, delicate cakes and dainty dishes that make you feel like you're in a fairytale, and walls lined with comic books, video games, and figurines that's like chicken soup for the the otaku's soul. Overall, these cafes provide superb subservient service to even the nerdiest, loneliest man in the neighborhood.
Here's a roundup of some of the most popular maid cafes in the Akiba district, with links to reference for your next visit.
Little PSX has everything an
otaku could ever want–a PlayStation, free Internet access,
all-you-can-eat Japanese snacks, and waitresses that draw ketchup
kittens on your omelet.
The royal British maids of Melty Cure offer reflexology and aromatherapy as well as quality alone time with your maid of choice. Aaaaaahhhhh.
Cos-cha's "Angels"–like this one pictured left–will serve their masters' every need with their nimble fingers and bear ears.
Mai-Relax offers foot massages by cosplay-loving, blogging sweetie pies like Rieka, Momo, and Mayuri.
St. Grace's Court is a cathedral, and this girl is your servile nun. Hallelujah!
Source: Impress Watch (Japanese)


text:
UK Cottages
UK Lodges
UK Parks
City Breaks
UK Cruises
Talacre Beach, Talacre, Holywell, Flintshire, CH8 9RD
Click on an image to view a larger version
Talacre Beach is part of our Go Active Breaks Collection. This multi award winning park has been a firm favourite with families for years. Set beside miles of golden sand dunes and beaches and alongside the Point of Ayr RSPB nature reserve, it is perfectly positioned to explore a wealth of amazing castles, beaches, golf courses and the famous Snowdonia National Park. Enjoy our modern family Country Club bar and restaurant complex, take to the water in the tropically heated indoor pool, indulge in the sauna and steam room or choose from a variety of fantastic Go Active activities and so much more!
Outdoor hot tub (in Premier lodges only)
Flat screen TV DVD
iPod docking station (in Premier lodges only)
Kitchen including microwave
Bath and/or shower
Bed linen and duvets
Towels (in Premier lodges only)
Beds made up for your arrival
Additional sleeping for two in the lounge area (in Mulberry and Damson caravans only)
Gas and electricity included
Double glazed and centrally heated (except Damson 2 and Damson 3)
Babies must be included in party total
Travel cots, highchairs and buggies £15pw each
Hairdryers £10pw each
Iron with ironing board £15pw
Pets £70pw each or £50 per short break each (max 2) (in specific accommodation only)
All non smoking accommodation
Indoor tropically heated pool with poolside viewing area
Sauna, steam room, gym*
Tranquility Spa*
North Star Cabaret lounge
Family entertainment
Horizon Restaurant, Ocean lounge bar with Costa Coffee®
Takeaway fish & chips, outside seating and dining area
Go Juniors (3–7s activity programme) Wizard Workshops*, Jnr Musketeers*, Pirates Paradise*, Robin Hood Juniors*, Wild Wild West*
Charlie Bears Rangers family entertainments team, The Loft teenage room/Pebbles children's room
Archery*, fencing* and adult target sports*
Wi-Fi (in designated areas)
WaterWalkerz*, snorkelling*, Sea Scooters*, Bodyzorbs*, Panna Soccer*, Disc Golf* and football fun*
Jet Skis (2-6s)*, pool games*, xplorer*, balanceability* and clown academy*
Raft building*
Outdoor children's activity play area
Amusement arcade
Supermarket/post office/off licence/launderette
Beach access
Tropical indoor pool
Snowdonia National Park nearby
Please note opening times/activites may vary during the festive periodSwimming pool closed Christmas DayAll other facilities available for all dates. *Charges and age restrictions apply


text:
News archive
<-newer items | older items->
20th June 2011: Rare signed and hand illustrated copy of Beowulf and the Dragon for sale
It has been brought to our attention that a rare signed edition of Beowulf and the Dragon, autogrammed and hand illustrated on the title page by the book's artist, Anke Eißmann, is being offered for sale by the bookseller Antiquariat Bücherwelten in Düsseldorf. The photograph (left) taken from the bookseller's website, shows the hand-sketched illustration and signature.
The following link takes you directly to this rare book's listing on Abebooks: here. Antiquariat Bücherwelten also stocks some other items from Anke Eißmann (all the above links are to external websites).
More information on Beowulf and the Dragon.
Other booksellers stocking Beowulf and the Dragon are listed here.
(to link to this announcement: http://www.walking-tree.org/news_archive.php?item=49 )
<-newer items | older items->
The most recent news items can also be viewed on the latest news page.


text:
Action / Crime
Director: Baltasar Kormákur
Running time: 109 mins Released: 16th March 2012
About Contraband
Mark Wahlberg plays Chris, an expert ex-smuggler who gets pulled in by one last irresistible job just when he thinks he's out of the game for good. He has a beautiful wife (Kate Beckinsale) and two young children, and hopes that his dangerous days are behind him. However, when his brother-in-law Andy (Caleb Landry Jones) ends up in hospital after a botched assignment, Chris agrees to talk to the mobster responsible for organising both the job and Andy's injuries. The volatile Briggs (Giovanni Ribisi) is a hard man to reason with, so Chris feels that he has no choice but to earn back the money that Andy lost. The plan is to smuggle ten million in counterfeit currency from Panama. But the ship's captain (J.K. Simmons) is suspicious, and Chris feels the pressure when his wife's life is endangered.
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text:
The Thundering Herd wins big in the second game of the season against Gardner Webb. The defense forces six turn overs in front of a home team crowd at Joan C. Edwards Stadium Saturday night.
It is the team's best start since 1999 when they went undefeated.
However, the road to victory gets a lot tougher from here as the Herd travels next week to Ohio University to take on the Bobcats. The week after that brings another away game against Virginia Tech.


text:
AVweb Podcast: AirVenture Wrap-Up—Monday, July 31, 2006
File Size 25.7 MB / Running Time 14:05
Rev engines? It's lighter than a TIO-540, comparable in power, turbine-like, and (according to the company's spokesman) an aircraft manufacturer is lined up. Hear the latest. Plus, Sport Pilot test pilot Jim Stewart was at the helm of the experimental Sport Jet when it cart-wheeled off the runway. Hear his story and future plans for the design. Piper Aircraft president Jim Bass talks about Piper's own light jet plans. And what about next year's AirVenture? EAA spokesman Dick Knapinsky gives a wrap-up of this year's major events and a look into EAA's crystal ball.


text:
CAG Reports: Frequently Asked Questions
Are the latest figures of 3.8 lakh crores given by CAG credible?
As Surjit Bhalla in his column in Financial Express pointed out,"The total corporate taxes collection between 2004-09 averaged around 1.2 lakh crores".
This 1.2 figure is across all sectors of the economy. CAG is suggesting that just one sector, i.e. Coal Sector can yield 1.86 lakh crores. Therefore, the above figures seem to be hugely exaggerated if not absurd.
But the same CAG gave 1.76 lakhs crores figure given in 2G?
This is misleading. CAG never said that the losses were 1.76 crores. CAG rather gave three estimates; each figure was calculated based on different assumptions. 1.76 lakh crores was the highest figure amongst those three assumptions. By regularly repeating the 1.76 figure again and again in the last 2 yrs by the media, opposition and civil society groups, it has become a commonly accepted truth that this was actually the loss.
Most independent non-CAG estimates were around Rs 35,000 crores. Valuations depend hugely on the assumptions taken.
How can assumptions change the valuations?
Valuations or estimating the future earning of a company is not an easy concept. Valuations deeply depend on the assumptions made.
We can take simple analogy of the stock markets. If every analyst made the same assumptions, there wouldn't be any buyers or sellers. This is because everyone would come to the same conclusions. For e.g. some expects stocks to rise while others expect it to fall, it is because of different assumptions that we have a markets.
Anyone can use a different set of assumptions to show that the loss figures were 10 lakh crores or as Kapil Sibal claimed zero loss. Key thing is whether the assumptions have been reasonable or they have been unreasonable.
What is an unreasonable assumption?
In 2008 when the 2G scam happened, the spectrum was sold at 2001 prices. The number of mobile users had increased manifold since 2001 and should have been reflected in the pricing. This is an unreasonable assumption by the Government.
Likewise, the CAG report in 2G and CoalGate suggests that auction is the best method for allocating the natural resources. Comparing auction and non-auction figures is an unreasonable assumption as auction may not be the best method.
Why auctions may not be the best method of allocation?
In 2010, Government auctioned the 3G spectrum and earned huge amounts of money. Presently, the state of 3G penetration in India is not too high even after two years. Almost all telecom companies are severely loaded with huge debts as a result of huge spectrum costs.
In contrast in 1999, the mobile call charges were high (around Rs 7 per minute), but dropped significantly by 2001 and have dropped even further after that. This was done because the then Government felt that Telecom is a strategic sector and extremely important for development. Thus came the 'first come first serve' policy.
Today telecom penetration has improved substantially and it has played a crucial role in development as well. Vajpayee started Kisan Call Centre during his term. Today it provides answers to farmer's queries in multiple languages. Similarly, the Chattisgarh PDS system uses bulk SMSes. There are several such examples.
None of this would have been possible without low call charges enabling greater telecom penetration. Who knows what's there in future. Five years down the line, we might have even lower cost mobiles and tablets available which may enable the Government in delivering services like Health, Education, etc through 2G and 3G technologies much more efficient at lower costs.
Likewise, auctioning of Coal would have meant higher electricity costs which would have to be borne by all of us as also the industry. Already our power sector is facing huge issues.
The policy decision on how to deal with country's natural resources is to be decided by the Government which is free to decide. Such decisions should be ideally based on which option is in the long term interests of the nation. Hypothetically, an elected Government may even choose to give away these resources for free.
Why can a Government sell its natural resources at a loss?
This is the right of every elected Government. Government already does that. For e.g., cheap land and tax exemptions are given to industrialists to invest. Usually such benefits come with riders like providing jobs to the people of the area.
Government also sells petrol and fertilizers at a loss. The key thing is not necessarily the loss or the quantum of loss, but "whether there have been any procedural irregularities or not"
What are procedural irregularities?
It essentially means arbitrariness. If the Government does not follow its stated policy and provides benefits only certain individuals/corporates, it can be called a procedural irregularity. A policy where benefit is provided to all like giving fertilizer subsidy to all farmers cannot be termed as an irregularity.
Has CAG pointed out any procedural lapses in these corruption cases?
Yes, plenty of them. Unfortunately, this is something that hardly anyone has focused. The focus has been on the quantum of losses. Some of the violations are mentioned below:
2 G Scam violations –
Dates of the spectrum applications were arbitrarily changed.
One of the allotees submitted a DD for 50 crores on Jan 10th, 2008. The DD was drawn on the Punjab National Bank of Mumbai reached Delhi from Mumbai on same day. This was suspicious because the Letter of Intent was given only in the afternoon of the same day
Spectrum was allocated to some companies which had nothing to do with Telecom sector. Such companies sold their spectrum at a much higher price.
Coal Scam violations –
A Minister wrote to the Prime Minister seeking his "personal intervention" in getting blocks allotted to a company allegedly run by his brother.
One allottee is an Ayurveda company. Basis on which an Ayurveda company was considered eligible to run a captive coal-block is left to your imagination. (Source)
UMPP Scam violations – Prima facie, UMPP appears to be an open and shut case.
As per the UMPP policy, coal blocks were to be given to the corporate free of costs. There would be an open bidding process. The company that bids for the lowest electricity tariff would be given the contract.
After the bidding process, the rules were changed. Reliance power was allowed divert coal to its other power plants (non-UMPP). These plants were not bound by the UMPP tarrifs and thus Reliance Power was a direct beneficiary.
Tata Power which lost the bid has already filed a case. This is a clear case of arbitrariness.
But this policy was followed by the NDA?
This is actually true. In 2G case, the first come first serve policy was started by NDA. However, even Supreme Court has ruled that the policy is fine, it is the implementation that is faulty. In Coal scam, the policy dates back to 1993, when it was Congress dispensation headed by Narasimha Rao.
The key point is that till date, no irregularities in allocations during NDA have been brought forward.
Has CAG overstepped its authority?
CAG is an auditor and its focus should ideally be on the irregularities. Policy formulation is solely the domain of the election Government. Suggesting that auction based allocations could bring in more money is therefore somewhat wrong and CAG must avoid it.
Are reforms the solution?
India has one of the highest coal reserves in the world. Yet it imports nearly 20% of its coal. This figure has consistently increased over the last few years; imports were barely 5% in 2000. Without coal, our energy sector and power woes cannot be solved.
India's coal sector was nationalized in 70s by Indira Gandhi and Coal India is extremely inefficient which is why more competition is needed. Coal Mines Amendment Bill has been pending since 2000 in the Rajya Sabha. It could not be passed because then Government did not have a majority in the Rajya Sabha.
Quite expectedly, no attention will be paid as to who was the Leader of Opposition in the Rajya Sabha in 2000, did he oppose or support the coal reform, did he oppose or support the other reforms like in insurance by the NDA, such questions don't matter. He shall eternally remain an eminent economist and our reformist PM.
Why should PM resign? Why not Modi as well?
This is an argument being made by some Congress ministers and is a perfectly valid argument. In CoalGate, the ministry was headed directly by PM and there have been several irregularities. In case of Modi, there have been some CAG reports indicting the Modi Government. However, no irregularities have been point out till now.
If the CAG had not given such figures, would the investigations at such pace be conducted in 2G?
Most probably the answer is NO. This is a perfectly logical question to be raised and possibly the only valid justification of the otherwise absurd figures given out by CAG.
Have the figures given out by CAG done any damage?
These figures have created a myth – a myth that these figures are actually true, a myth that reforms are not important. A myth that India can just auction its resources and it will be on its way to prosperity. Media and civil society groups in particular have contributed in creating this myth.


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Open Houses
An open house baby shower for Brayden Alan Schmidgall, son of Danielle and Alan Schmidgall, is Saturday, June 18, from 10 a.m. to noon at the Morris Senior Center. Everyone is welcome. s25
An open house reception to celebrate the marriage of Jonie Riley and Pat Halbe is Saturday, June 25, from 3 p.m. to 6 p.m. at the Morris American Legion. Entertainment follows at 8 p.m. at the Met Lounge in Morris. s25
An open bridal shower in honor of Stacie Cunningham is Saturday, July 2, from 10 a.m. to noon at the Morris Evangelical Free Church. Stacie is the bride-to-be of Eric Peterson and is the daughter of Jon and Joy Cunningham. Everyone is welcome. s26
An open house celebrating the 90th birthday of Don Grossman is Saturday, July 2, from 1 p.m. to 3 p.m. at the Old #1 Bar and Grill in Morris. s27
An open house bridal shower for Jenny Rinkenberger, bride-to-be of Scott Ver Steeg, is Saturday, July 19, from 10 a.m. to noon, at the Christian Reformed Church in Hancock. Jenny and Scott are registered at Target and Menards. s27


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Harry Potter and the Secrets of Dumbledore
If you've been keeping up with all things Harry lately, you undoubtedly heard the "news" that the beloved by millions wizard Albus Percival Wulfric Brian Dumbledoor is in fact gay. The announcement came from the mouth of the author herself, when she answered a planted question from a fan about whether or not Dumbledore ever finds "true love." Rowling replied that Dumbledore is gay and in love with a rival wizard named Gellert Grindelwald.
I think my response to that question might have been something like "No, he didn't find true love, because … y'know, he's DEAD!"
(oops, maybe I should have put something about a spoiler warning there. Sorry, mea culpa)
According to news reports, the audience at Carnegie Hall both gasped and applauded at this revelation. You might say there was a rainbow of responses – not only from them, but across the 'net and beyond. Everything from "go gay pride!" to "Rowling and her evil agenda" has been declared and discussed so much you almost wish you could wave a magic wand and make it all go away.
But evidently it isn't – at least not the subject of homosexuality anyway. There are gay/lesbian clubs in schools, scientists searching for the "gay gene," and the word "homophobe" has worked its way into common use. This is why Christians need to approach this "in your face" cultural component with a perfect balance of love and truth.
How? Well I certainly wouldn't claim to have all the answers, but I know a Book that actually does. So rather than passing judgment and making decisions on our own about how believers in Jesus Christ should approach the subject of homosexuality, let's make sure we get the facts from the right place:
Fact #1: Homosexual behavior runs contrary to God's design for sexuality, and is therefore a sin.
Did I just claim that the temptation to engage in homosexual behavior is a sin? Nope. Have I characterized homosexual behavior as a "worse" sin than say, premarital sex or adultery? Nope and nope again. And why not? Because the Bible doesn't do that either. See if you agree:
Do you not know that the wicked will not inherit the kingdom of God? Do not be deceived: Neither the sexually immoral nor idolaters nor adulterers nor male prostitutes nor homosexual offenders (1 Corinthians 6:9)
In a similar way, Sodom and Gomorrah and the surrounding towns gave themselves up to sexual immorality and *perversion. They serve as an example of those who suffer the punishment of eternal fire. (Jude 1:7)
That is why God abandoned them to their shameful desires. Even the women turned against the natural way to have sex and instead indulged in sex with each other. And the men, instead of having normal sexual relations with women, burned with lust for each other. Men did shameful things with other men, and as a result of this sin, they suffered within themselves the penalty they deserved. (Romans 1:26-27)
Notice that all these passages from the Bible reference homosexual behavior as something that keeps people from inheriting the Kingdom of God, is also something that draws God's judgment, and is ultimately a result of God abandoning people to their own evil desires. I don't know about you, but it's kinda tough to take these passages seriously and maintain that homosexual behavior is "normal" and "acceptable."
At the same time, though, these passages list homosexual behavior on the same starting lineup of sins as any other kind of sexual activity that is outside of God's design – which leads to fact #2.
Fact #2: God's design for sexuality comes from His desire for us to enjoy life.
Maybe somewhere along the line you were told that God doesn't want anyone to sin because he's a cosmic kill joy and he doesn't want anyone to enjoy life. The truth is actually the opposite. The universe is set up with rules that are set to keep us from messing up our lives. So rather than God's laws being seen as "don't play on the swing set," it should be more like "hot stove, do not touch!"
The good news is that since God invented sex in the first place, He included an amazing plan for it. It is the most powerful connection known to humanity, which is why it's reserved for a man and woman in the permanent relationship called marriage. The fire that fuels the passion between a married couple is the same fire that damages and destroys people who ignite it outside of marriage or with a person of the same gender.
So God's commands against homosexual behavior and all other sexual immorality flow out of a Parent's desire for His kids to not get hurt. And should you doubt that sinful sexual acts hurt people, you're either in denial or you are giving more credit to the media than the words of God.
So the next time we get a breaking news story about some fictional character who is officially "ousted," remember that believers should not gasp or applaud. Get your Bibles off the shelf or out of the closet and be prepared to speak the truth in love through the power of the Holy Spirit … because there's no magic trick to doing that!
*note: the word for "perversion" here is literally "strange flesh" – which most Bible scholars interpret as homosexual activity
Lane Palmer is the Youth Ministries Specialist for Dare 2 Share Ministries in Arvada, Colo., where he works with to provide resources for youth leaders and students. Dare 2 Share exists to energize and equip teens to know, live, share and own their faith in Jesus. For more information on Dare 2 Share Ministries or the GameDay youth conference tour, please visit www.dare2share.org. Send feedback to email@example.com.


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Current Newswire:
Free PR2 Robots Offered to Open Source Robotics ResearchersFeb 03, 2010, 14:02 (0 Talkback[s])
WEBINAR: On-Demand
No-Size-Fits-All! An Application-Down Approach for Your Cloud Transformation REGISTER >
[ Thanks to John Carl Villanueva for this link. ]
"10 lucky research organizations will stand to benefit from Willow Garage's PR2 Beta Program, under which they will each be granted free use of one PR2 robot and earn the privilege to participate in the advancement of open source robotics development.
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After my first quilt, a king log cabin, I decided to do something a little smaller. I choose the 3 rail. I pieced it together in a couple of days after cutting all the pieces. The pattern did not have a border, but I think I will add a small inner border and a wider outer border. How should I quilt my 3 rail? I have a HV mega quilter. Thanks in advance for your advise.
3 Rail Quilt Top
Close up of quilt top


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Rumor: Mustang Preorders to Start in May
Either way, you got four months to figure out those details on your new 2015 pony car if you want to get a jump on things.
Ford will begin preorders for the new model May 13, according to a Mustang production/order schedule obtained by Mustang 6g.
Production will start in early August with deliveries to start later in the year.
via [Mustang6G]


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May 19, 2010
Be honest.....
Hell yeah!! geek is sheek! LOL
Im doing a degree in Computer Science atm, but other than that I'm a pretty cool dude.
What makes you a geek?
What makes you a cool dude?
they call me gadget at work lol
They call me 'Craig David' at work. Don't know if that makes me cool or a geek.
I think I'm pretty cool because I have an Audi
  Slang .
–noun 1. a computer expert or enthusiast (a term of pride as self-reference, but often considered offensive when used by outsiders.)
2. a peculiar or otherwise dislikable person, esp. one who is perceived to be overly intellectual.
3. a carnival performer who performs sensationally morbid or disgusting acts, as biting off the head of a live chicken.
   /dud, dyud/ Show Spelled [dood, dyood] Show IPA noun, verb,dud·ed, dud·ing.
–noun1.a man excessively concerned with his clothes, grooming, and manners.
2.Slang. fellow; chap.
3.a person reared in a large city.
4.Western U.S. an urban Easterner who vacations on a ranch.
I am a total geek in disguise.
I have a degree in Software Development, and work by day as a Network Support Engineer with my Cisco qualifications.
In the evenings, I am partial to taking engine, and other parts of cars apart..... And hunting for chicks (when not with the missus....)
I once got told in school that a 'dude' was a camels foreskin, lmao.
So which one are you??
Neither, I'm just a guy from York who drives an Audi.
Yep, I'd agree with that, now.
Does 'dude' mean a camel's private?
it is a camels willy but not always, some belive it is just a myth.
Scientists are tryng to work it out but are not sure.
I think scientists have too much time on their hands!!
I watch Star Trek...
Lol, yeah, I like definition "3" - "sensationally morbid or disgusting acts". Excellent lol.
This keeps me cool:
I am somewhat of an Apollo space mission geek
I can be a geek! And not in the biting a chicken's head off kind of way!
Sometimes, depends in which field as the term has moved from IT to various different areas hasnt it??
Work in IT, so its a part of the job, however I am nothing compared to some of the Geeks I know!!!
Jeez get a life i say!! LOL
I remember my first day of Uni... sat down in the lecture hall and the guy to my right had "Y3S, 1M A G33K" plastered on his t-shirt and the guy to my left had quite elf-like ears.
Needless to say 90% of the people in the lecture hall all had long hair.
My point with the dictionary quotes earlier was that with slang words everything is open to interpretation. One persons meaning of a slang word and be totally different to anothers.
I get asked for information more than anyone else at work, but usually it's "what area code is +45?" etc.
My brain is sponge for normally useless facts! So yes.
edit; Denmark if anyone's interested . . . lol
I think most (if not all) understand the general meaning of "geek".
I didn't really intend for it all to get scientific and... ahem.... geeky!
You went to uni with Spock??? You're probably the envy of the geek world mate!
I'm a bit like that.
Example: Did you know there is a test to see if you stick have hiccups??
The next time you've got hiccups and one hasn't come out for a fews minutes but you're not sure if it's safe to get on with your life, hiccup free. Well... give a loud cough. If you hiccup straight after the cough you still have them. If you don't then they've gone.
Trust me, it works. You heard it here first.
PS: What area code is 876???
It isn't one. 1876 is Jamaica
Ya man!!!
Im a geek yeah fu world!
Took me a couple of looks to realise that wasn't a mirror!
I could consider my self as a geek as sometimes i just act like a complete nob and find it really funny , like doing mad dances in my car at lights and some of the look's i get are **** funny some even laugh ...Its all for reaction and i really get a buzz out of it , i love acting like a nob , life is one big buzz to me although people might not think that on here cos i say harsh penaltys for thiefs but im a geek really i have like a split personality ...hense being on meds ..lmfao
I wouldn't say thats being a geek..... it's just being a nob.
depends how you look at it , i think thats what eythreee was on about maybe im wrong , if your a gadget freek and computer geek then to me that's a nerd ..not a geek , a geek to me is someone who does daft stuff , or maybe its being a nob either way great fun ..
Well I done a computer networking degree, cisco qualified... Need I say anymore?! Even though I now work in the investment management sector, I still like to do my I.T courses...yep that makes me a geek I hear u say!
Also the fact I love to take everything apart and put back together, or break on many occasions. My gf thinks I'm a geek for tampering with my car and being anal about keeping it clean, also how often I'm searching around this site! She constantly calls me a geek! Haha " your not on that stupid site again are you?" lol
Christ alive, you sound just like me! LOL!
ASN aka Geeks united!
I LOOK for beta products from microsoft.. I won a subscription to MSDN and take advantage Im on ASN which stands for " A SUPER NERD" so thats it really!
Separate names with a comma.


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Quer Conhecer Pessoas
- Taxa de resposta de 100%
- Último login há about 9 hours
Registre-se no Couchsurfing para ver o perfil completo de Martin . É grátis!
Visão geral
Sobre Mim
Around the world in 80... years! Being fascinated.
Welcome. You've just hit on the site of somebody who fell in love with travelling, foreign cultures, different mentalities, cultural exchange a looooooooooooong time ago. This might be a little boys story dreaming of going out to see the world.... WELL... Let's give it a try!
I like doing things I've never done before.
Going places I've never gone before.
Doing people I've never done before.
Getting soused.
Die young as late as possible...!
Happiness is only real when shared.
The most dangerous worldview is the worldview of those who have not viewed the world.
(Alexander von Humboldt)
Man cannot discover new oceans unless he has the courage to lose sight of the shore.
(André Gide)
Most of the time we're only able to see the things we already know.
Trip your plan, and don't plan your trip!
Those who are too smart to engage in politics are punished by being governed by those who are dumber.
And of course a poetic one by Max Frisch: "Why traveling? To be a foreigner in the foreign!"
Live your dream! -Make a date!
Por que estou no Couchsurfing?
I've met the couchsurfing idea in California and had only good experiences with awesome characters! So I crashed a couple of more couches in the rest of the States and Canada. (Travelled through those countries for almost 4 month)
In this reason I did the same in India. -Same result!
Tree years ago I was hitchhiking from Istanbul to north Sweden (took me almost 3 month). - Same result! Only super nice and cool human beings!
Two years ago I traveld through Caucasia and Nagorno Karbakh via minibus(-INSANE system!!!^^) and finally got my on the road feeling when hitchhiking across Anatolia. Just to take a ferry to Lebanon and explore this beautyful country for a while. (needed 2 month) -Same result!
Last year, I hitchhiked from Norway all the way down to Morroco and volunteered on few festivals on the way... Well, on that trip I didn't couchsurf that much, but the result remained.
Conclusion??? Now after moving to a place where I can offer a couch, it's time to "pay back the couchsurfing credit" I lived really well with so far.
Therefore everyone (age, gender, religion or ethnic group doesn't matter blablabla... :)))) is welcome to surf on my couch. Otherwise I have a guest matress under my bed, plus my bed can be used when I'm not in the city.
I live together with two really good friends, so we can always figure out a place to sleep.
In addition, how it looks I'm incaple of traveling this summer because of sudying for exams. In this reason i have to numb myself and sit many hours in front of desks...But I think that hosting is kind of traveling, even if you're at home. -You still meet interesting characters from all over the world who give you another percpective of your own tinny reality tunnel, a world on its own.
So fell free and swing by at my place.
I am interest in so many things! It was really hard for me to decide what to study, BUT I finally found myself in Berlin studying engineering.
But hell, life is not all about the job!
Most of the time I'm a bit haywire with my interests. If something really catches me, I do it in the extrem way. But mostly I'm getting tired after a while. Hence, I look for something new. Now, reflecting my former actions in the big picture, I must come to the conclusion that I have an almost unbearable urge for new and fresh input.
I don't know, my sense of humor is quite harsh sometimes and people get offended easily. Or I tend to dispute very passionally which also seems to not be liked by everyone. Really dont take it personal!! Life is all about about the emotional realization of what is moving our unconscious layer and in my experience "sharp words" are a really good tool to peel off the the layers of the everyday-routine-blabla. Conscioussness is everything!
Or how a friend of mine put it yesterday night: "Dont mix up the lyrical I and the author" :)))
Other things I like are reading, being artsy myself, everykind of sport, strategic games, the outdoor, to dispute, motorbikes, oh and of course my Australian Shepherd(unfortunately at my parents') ;)
- writing
- festivals
- politics
- reading
- traveling
- outdoor activities
- sports
- engineering
- religion
- hitchhiking
Músicas, Filmes e Livros
Don't ask, their are so many good films in world that I'm really unable to register them all. -Which can be interpreted as a a cheap excuse, since I'm really bad with names. :P I'm probably better in the description of the plot ;) But of course those standard travel movies like: "Motorcycle Diaries", "Into the Wild" or "Long Way Round"... But in generall I dont like Hollywood movies that much, because I don't like it when the mind gets bashed by primer effects... I guess I'm more the European and Middel Eastern movie type.
Haruki Murakami(!),Milan Kundera, Jonathan Franzen, Andreas Enschbach, Patrick Redwood, Jo Nesbo, Micheal Crichton, Paul Auster, Siri Hustvedt, Hemingway, Albert Camus, Catherine Gildiner, Fjodor Dostojewskij, Janne Teller, Robert Kagan, Jostein Gaarder (...)
-Show me your bookshelf and I tell you who you are??? I hope you have an idea now ;)
The Felice Brothers, The Black Keys, Johnossi, The Libertines, Noah And The Whale, Tallest Men on Earth, Clap Your Hands Say Yeah, Aloe Black, Shout out Louds, Anna Calvi, Peter Fox, The Strokes (...)
And I'm starting to enjoy some Jazz and Classic musician..
Uma Coisa Incrível que Eu Fiz
Silly question.
I know it's sad, but it's the contrast we really live in: Life itself!
Países que Visitei
Armenia, Austria, Azerbaijan, Belgium, Bulgaria, Canada, Czech Republic, Denmark, Estonia, Finland, France, Georgia, Hungary, India, Italy, Kenya, Latvia, Lebanon, Lithuania, Morocco, Netherlands, Norway, Poland, Qatar, Romania, Rwanda, Slovakia, Spain, Sweden, Switzerland, Turkey, Uganda, United Kingdom, United States
Países em que Morei


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Keeping Cool via LifeHacker
LifeHacker posted a roundup last evening of their best ideas for staying cool, including a $30 air conditioner created by a desperate, dorm-dwelling college student.
Some of the other ideas include keeping cool without AC, ice straws for your drinks, and how to keep cool on the cheap.
Thanks to ocean yamaha for the humorous picture.


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President Obama is set to convene a summit on reforming healthcare Thursday, and some Republicans are already taking shots. Rep. Zach Wamp (Rep-Tenn) told MSNBC's Tamron Hall that Obama's proposed healthcare plans would be a "fast march to socialism", and that he believes that healthcare is not a right because many choose not to have insurance.
"This is almost class warfare in order for him to be able to say everyone now has health care. Listen, healthcare is a privilege," said Wamp.


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Reading's Dickie rejoins Cheltenham
League Two club Cheltenham Town have re-signed defender Rob Dickie on loan from Reading until 2 January.
Dickie, 20, can play at centre-half or right-back and spent much of last term on loan with the Robins, helping them win promotion from the National League.
He scored three goals in his 27 league appearances last term and has played one senior game for the Royals.
"It's very good to be back. I know what the manager wants and I'll do my best," Dickie told BBC Radio Gloucestershire.
Meanwhile, striker Dan Holman has been sidelined for up to eight weeks with a toe injury he sustained in pre-season.
The 26-year-old – who scored 16 goals in 18 games for Cheltenham last season – played with the injury for three matches at the start of this campaign but the results of a scan have ruled him out until October.
Find all the latest football transfers on our dedicated page.


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So I saw Feng Zhu's last upload in the "Let's Draw" series, and he mentioned his new project that he took part in; DrawCrowd. drawcrowd.com/
So DrawCrowd is basically like deviantart, except it has a lot of advantages, subjective ones. And a lot of objective disadvantages; like a few ui issues that dA has improved on, or the 2mb limit on uploads (which is my main issue). As far as the advantages go: there are a lot. Firstly, the general art quality and standards are just... a million times higher. You see a lot of professional artists flocking in due to Feng's influence and maybe word of mouth, so it's kind of like cghub in that way. The sharing system encourages commenting and liking above all; the more active you are at promoting other people's stuff, the more other people will promote yours.
I really like this place, and I hope that it can eventually overcome some of it's beta issues and become a safe alternative to dA. Because honestly I'm getting kind of tired of some of dA's inconveniences. I hope to see you there! *throws my drawcrowd page" drawcrowd.com/lemontree
- Listening to: Shingo Nakamura, Dire Straits, Cloudive, Clameres
- Reading: "Os Maias" :(
- Watching: Game Grumps; Mind Game, True Detective
- Playing: DOTA 2, Starcraft 2, Natural Selection 2
- Eating: Hamburgers, Pizza, Sammich mhmhmmm
- Drinking: Water!
DrawCrowd! by parkurtommoWatch
©2014-2017 parkurtommo