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Otis Clark has enough accolades to fill a large trophy case.
To him, however, none of it could have been possible without the help of his teammates.
Otis Clark has enough accolades to fill a large trophy case.
To him, however, none of it could have been possible without the help of his teammates.
Clark, a 1958 graduate of Adkin High, is considered to be one of the best football players to walk its halls. He also went on to enjoy a successful collegiate career at Shaw University, where he was inducted into its sports hall of fame in 1989.
This year, the Kinston/Lenoir County Sports Hall of Fame will officially make Clark a member of its 2012 class during a ceremony at the new Woodmen Community Center at 5:30 p.m. on Oct. 20.
�I would like to think of myself as a team player,� Clark said.
Clark started at right tackle on offense and middle linebacker on defense for the Pirates from 1955-57 � a span in which he also led the team in tackles.
During his senior year Clark was named a team captain, an all-state pick and was selected to play in the N.C. East-West Shrine Bowl.
His former high school coach, Bill Grice, a 2004 KLCSHOF inductee, compiled a pair of lists of former players he called �All-Time Greats� for both offense and defense. Clark was the only player on both lists, and was named Coach Grice�s Most Valuable Player during his coaching tenure at Adkin.
�When I saw (the list), I was like, I was shocked, I was happy, and overjoyed,� Clark said.
�I was like, �What else could I accomplish?� I mean, here was one of the greatest coaches to have ever been in North Carolina and he saw all of this in me and helped me to accomplish all of that.�
Following a successful prep career, Clark went on to Shaw University, where the personal accomplishments kept coming.
There he started at right guard and middle linebacker and led the team in tackles for three seasons. He was named the team�s most valuable player, its captain, and was a member of the All-Central Intercollegiate Athletic Association First Team on defense.
As a senior Clark was named the CIAA�s Player of the Year and was named a small college All-American.
Again, the individual accolades were a product of the team.
�To be recognized as one of Shaw�s greatest all-time players and then to be in the Hall of Fame that was magnificent,� Clark said.
�I had to thank all my teammates who helped me to do that. You can�t accomplish things like that by yourself.�
One of those teammates was Edwin Jones.
Jones, a teammate of Clark�s at Adkin and current assistant principal at North Lenoir, is also on the list of offensive greats coached by Grice.
�Otis Clark was the most outstanding middle linebacker to graduate from Adkin High School,� Jones said.
Clark, 73, a widower with two children and lives in Rahway, N.J., has seen how football � and sports in general � has lost focus of the team and now centers on the individual.
Clark, who spent nearly 30 years coaching football in North Carolina and New Jersey, offered his advice for today�s athlete.
�You cannot be an island by yourself on a team,� Clark said. �That has always been my focus. You are a family. Stick together. Work together and your goals will be accomplished because you have to support one another.�
Along with Grice, Clark credits his family and former Adkin teammates � Lewis �Shot� Rowland, Earl �Thunder� Miller and Edwin �Big Head� Jones � for his success.
�Coach Grice, he was like my father, a mentor, my math teacher and a great friend. He always stressed hard work,� said Clark, known as Otis �Bro-nose� Clark to his teammates. �My mom was a single parent who worked so hard and had five kids who stressed staying in school and having a future. My sisters always encouraged me to work hard, stay in school and stay out of trouble.
�And of course my teammates.�
Ryan Herman can be reached at 252-559-1073 or email@example.com. Follow him on Twitter: @KFPSports.
Highlights of Otis Clark�s career
n Started at right tackle and middle linebacker for three straight years
n Led Adkin in tackles for three straight years
n Was an all-state selection
n Selected to play in the 1957 N.C. East-West Shrine Bowl
n Was named to legendary coach Bill Grice�s All-Time Greats lists for both offense and defense
n Named the Most Valuable Player of coach Grice�s All-Time Greats
n Played college football at Shaw University
n Was CIAA Team Player of the Year
n Named a small college All-American at middle linebacker
n Was inducted into the Shaw University Hall of Fame in 1989
Kinston/Lenoir County Sports Hall of Fame
The Kinston/Lenoir County Sports Hall of Fame will induct its fourth class on Saturday, Oct. 20 at the Woodmen Community Center, the new permanent home of the KLCSHOF. The Free Press is running a series of articles by Ryan Herman and Bryan C. Hanks on all 10 new inductees and the teams that will be honored at the ceremony. Here is the schedule for the stories:
Monday: Doug Bruton
Today: Otis Clark
Wednesday: Thomas Cole
Thursday: Pat Crawford
Friday: Wayne Floyd
Saturday: Vincent Jones
Sunday: North Lenoir High School girls� basketball � 1964-67
Monday, Oct. 15: Coley Little
Tuesday, Oct. 16: Hugh Pollock
Wednesday, Oct. 17: South Lenoir High School boys� basketball � 1968-69
Thursday, Oct. 18: Carolyn Goodley Souther
Friday, Oct. 19: Fred Williams
Saturday, Oct. 20: Grainger High School boys� basketball � 1963-65
Kinston/Lenoir County Sports Hall of Fame
The Kinston/Lenoir County Sports Hall of Fame will induct 10 new members at 5:30 p.m. on Oct. 20 at the Woodmen Community Center, the new permanent home for the KLCSHOF. Tickets cost $30. This year�s class includes: Douglas �Doug� Bruton, Otis Clark, Thomas George Cole, Pat Crawford, Wayne Floyd, Vincent Jones, Coley Little, Linwood Hugh Pollock, Carolyn Goodley Souther and Fred Williams. Boys basketball teams from Grainger (1963-64, 1964-65) and South Lenoir (1968-69) and girls teams from North Lenoir (1964-65, 1965-66, 1966-67) will also be recognized for their past achievements.
Tickets can be purchased at the Kinston/Lenoir County Parks and Recreation offices located upstairs at the Woodmen Community Center or at The Free Press.


text:
From the Associated Press
(AP) � Former North Carolina State basketball coach Sidney Lowe has pleaded guilty to failing to file his North Carolina tax returns for three years.
Lowe entered his plea in Wake County District Court before Judge Margaret Eagles.
He received a suspended 45-day jail sentence, was placed on 36 months of unsupervised probation, must complete 100 hours of community service within the year and must pay more than $79,000 in restitution plus a $2,000 fine.
In a statement announcing the plea, the state Department of Revenue said the 53-year-old Lowe, currently an assistant with the NBA's Utah Jazz, didn't file returns from 2009-11 � the last three years he coached the Wolfpack.
The agency says Lowe didn't file his state tax returns for those years even after he was contacted about it � but he did file them prior to his court date.
Lee Turner, Lowe's Raleigh-based attorney, told The Associated Press that his client "has been very embarrassed by this from the beginning" and attributed it to Lowe not paying attention to detail.
"I assure you this is something that is never going to happen again," Turner said.
The department says Lowe received roughly $962,000 in income in 2009 and $953,000 in 2010 from N.C. State and roughly $659,000 in 2011 from the school and the Jazz, who hired him after he resigned as the Wolfpack's coach that year.
At N.C. State, Lowe was paid a base salary of around $210,000 per year. That was boosted to $760,000 with television and radio commitments, and with bonuses and endorsements could have been up to $900,000 a year.

subset: commoncrawl


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European Commission
Brussels, 24 April 2013
Green Paper: Preparing for a Fully Converged Audiovisual World: Growth, Creation and Values Frequently Asked Questions
See also IP/13/358
Why a Green Paper? Does the Commission plan to review the Audiovisual Media Services Directive?
The Commission wants to open a broad, public discussion on the implications of the on-going transformation of the audiovisual media landscape. The consultation does not presuppose any specific outcome. Nonetheless, in the medium to long term it may have an impact on a number of legal instruments, including the Audiovisual Media Services Directive (AVMSD).
Does converging technologies mean that traditional broadcasting is no longer relevant?
No. On average, people still watch 4 hours of traditional TV (also known as "linear" broadcasting) a day across the EU. But our viewing habits are evolving. Connected devices like PCs, smartphones, tablets and games consoles make it easier to create, distribute, share and view all types of content no matter when or where you are. Converging technologies and changing viewing patterns have pushed broadcasters, technology companies and other players to develop and adapt business models.
What does this convergence mean for growth and innovation?
And what could this mean for viewers?
For example, a Polish student spending her Erasmus year in London could watch TV series and other content from Polish broadcasters on her tablet or connected TV. She could pay with her Polish credit card — just like back home in Krakow - because Polish services were provided to London. Imagine that her flatmate is from the UK and is writing a thesis on films by Portuguese directors. During the day he watches material from Portuguese broadcasters on online platforms. In the evening the flatmates often relax by watching together sports events from various EU countries.
Isn't the European audiovisual market still very fragmented?
Europe's cultural and linguistic diversity give creators a competitive advantage in a global market, but it also poses challenges for growth and consolidation in the EU-wide market. So far, US-based media and internet players have taken advantage of the situation, raising sizeable budgets and making economies of scale. However, European broadcast and online companies do not seem able to seize the same opportunities. The Green Paper seeks feedback on why this is so and what European players could do to improve their position.
Limitations to consumer choice is also a problem. What consumers can view online is often limited by national borders. Apps in smart TV are often restricted by national settings or manufacturers' pre-selected choices, often blocking access to content from other EU countries.
How does the Green Paper link with other on-going consultations?
The Commission has launched in parallel two public consultations in the area of media freedom and pluralism. One seeks feedback on the report of the independent High Level Group (HLG) on Media Freedom and Pluralism. As this report also showed the need for a separate debate regarding the independence of audiovisual regulatory bodies, a second consultation is addressing this issue. Input from these consultations will also feed into the debate on convergence.
What about copyright?
The Green Paper on the online distribution of audiovisual works (IP/11/868) focussed on copyright and the results will be published this year. In December 2012, the Commission re-affirmed its commitment to work for a modern copyright framework (see IP/12/1394). It is pursuing two parallel tracks of action: a structured stakeholder dialogue in 2013 and the completion of market studies, impact assessments and legal drafting work, with a view to a decision in 2014 whether to table the resulting legislative reform proposals.
What about self-regulation?
This is addressed in the consultation, whose outcome may lead to promoting self-regulatory initiatives, like the on-going Coalition for a Better Internet for Kids (IP/11/1485) and follow up to the High Level Group on Media Freedom and Pluralism
Does the Commission plan to regulate the terms for licensing sports events and the latest movies to content providers?
In today's competitive media landscape, market players (e.g. pay-TV operators, free to air public service and commercial broadcasters, VoD distributors and device manufacturers) fight for viewers' attention by offering live sports, the latest films or other premium content. Certain Member States have examined whether broadcasters who have purchased the exclusive rights for live top sports events and first-run Hollywood movies should also be obliged to make these available to competitors. The Commission has no plans to regulate in this area at the moment. However, there is a need to find out what the situation is in the market and for a wide debate.
Who should contribute to content financing?
Millions of Europeans watch video on demand through websites like YouTube, Vimeo and others. Many on-demand platforms are already contributing to the creation of original content (short films, series etc). Currently, under the AVMSD, providers of on-demand content media may be obliged to give prominence to or have a certain share of European work in their catalogues. They may also be obliged to contribute to the production and rights acquisition of European works. The AVMSD also obliges traditional broadcasters to reserve the majority of their transmission time for European works. Some Member States are discussing whether internet-based players that are not contributing so far should also contribute to financing of European content as they are directly involved in its exploitation. This might also raise specific issues regarding contributions from non-European players. The Green Paper seeks feedback on how different actors in the new value chain are contributing to financing.
Will the Commission encourage a specific standard for connected TV?
The Commission is not taking any new position on standards, but is asking for feedback on how to ensure interoperability and whether there is a need for new or updated standards.
Connected TV devices and services depend on a variety of standards in the broadcasting, IT and telecom sectors:
There appears to be a risk of fragmentation in Europe with devices differing across Member States even when they use the same standard. The regulatory framework on electronic communications already includes certain provisions on TV technology, including references to relevant standards in this area.
Broadcasting and the internet are global. What about players or websites based outside Europe?
The Commission is looking for feedback on the scope and definition of providers covered by EU broadcasting rules (AVMSD).
The AVMSD applies to media service providers, including those who deliver content over the internet. As long as a provider has responsibility for the choice of the content and determines the manner in which it is organised, it has to follow EU broadcasting rules.
There are also debates on where these rules could apply. The AVMSD applies only to providers under EU jurisdiction. In terms of satellite broadcasting, this jurisdiction relates to the Member State in which the satellite up-link is located or the satellite capacity used is 'appertaining to that Member State'. At the moment, the AVMSD does not apply to content delivered over the internet from countries outside the EU, but aimed at EU internet users. Even if many of the main non-EU internet players have offices or another physical presence in Europe, questions are being raised about how services currently not covered by the AVMSD should follow the same rules as traditional and EU-based broadcasters.
Shouldn't traditional broadcasters and on-demand video platforms follow the same broadcasting rules?
The AVMSD treats linear (television broadcasts) and non-linear (on-demand) services in different ways. The rational is that since consumers have more choice and greater control about what they view in on-demand services, there is a lesser need for regulation in this area. However, convergence and connected TV are blurring these lines. Consumers may sometimes find it hard to tell the difference. The Green Paper is seeking views and asking for evidence on whether the current differentiated treatment is distorting the market
Do personalised search results and other filter mechanisms have an impact on consumers choices?
The Green Paper looks at whether pre-defined choice through filtering mechanisms, including in search facilities, should be subject to public intervention at EU level. Filtering mechanisms, including personalised search results, make it easier for people to receive the news they are interested in, from the sources they like and also help combat information overload. However, some see these filters as a threat to the position of print and online news media as independent news providers and curators. For example, filtering means that online companies can determine what content is accessible. It can also limit choices, for example by varying the prominence with which certain content is displayed, limiting the citizen's ability to change the menu or restricting certain applications. The availability of various platforms providing valuable content to users, and the openness of those platforms, are important conditions for a thriving media landscape.
EU rules limit TV advertising to 12 minutes per hour, but there are no limits for on-demand services. Is this fair?
Traditional and on-demand broadcasters have to follow EU rules related to the advertising of certain products and advertising to children. However, rules which limit advertising to 12 minutes per hour transmitted only apply to TV broadcasters. In addition, video-on-demand and other online services are often offered by companies based outside the EU and not necessarily subject to EU rules. Some European broadcasters fear this situation puts them at a disadvantage. The Green Paper asks whether the existing AVMSD regarding commercial communications will still be appropriate in a converged world
Who decides whether there should be commercial overlays on the TV screen?
Some innovative advertising techniques put existing rules to the test. For example commercial overlays- similar to pop-up windows on computer screens- offer a new advertising outlet. These can sometimes be placed by the broadcaster, but technology means that TV manufacturers can also place a commercial message over the picture broadcast by the TV signal. The overlay could also provide links between the content of the commercial message and the content of the broadcast programme. Some are concerned that new developments such as this challenge the essential purpose of advertising regulation, in particular whether such overlays could be shown with or without the consent of users and broadcasters. Disguised commercial communications in the online environment could also present challenges. The Green Paper seeks feedback on who should have the final say on whether or not to accept commercial overlays or other novel techniques on screen.
How can you protect children and teenagers in a progressively converged world?
The Green Paper seeks feedback on areas such as the appropriateness of current rules, mechanisms to ensure parental awareness of existing tools, effective age verification measures and user information and empowerment.
With traditional broadcast and online content available on the same living room TV screen, there are concerns that the current rules on children's access to content may not be up-to-date. Effective age verification also remains a challenge. Differences in the regulatory approach to different types of content on screen might also make it difficult for users to determine which authorities to complain to.
What about public service broadcasting?
Many public service broadcasters are moving into the online world with applications or webpages. While some welcome this extension, others perceive this as direct competition with commercial broadcasters who do not benefit from public funding. In 2009, the Commission adopted a Communication on the application of state aid rules to public service broadcasters in the light of new technological developments (see IP/09/1072). This introduced the requirement for public consultations to be held regarding the launch of significant new services by public service broadcasters. This would allow the Member State to assess the impact of a new service on the market and to balance it against its value for society.
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Would you like to see and acquire I'll Be Home for Christmas blockbuster movie in stream High Definitin -1080p !. This film is published on 1998-11-12 and gained rating : 4.9 count - within runtime : 86 minutes. Just go to the link below and choose from amongst the categories to get get of movie films available in a particular Comedy, Family.
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The storyline contains a plot perspective and changes given that it will turn off the audiences mainly because it will obstruct the viewers entertainment for the video. The part of the motion picture location and background is to help and support and help the film.
It is not necessarily really important nonetheless it does play a role. The music or soundtrack of the film, as it expands and tells the audience of your motion picture working experience.
Movie Images
I'll Be Home for Christmas details :
I'll Be Home for Christmas Clips :
You'll obtain many different film genres once you sit back and watch free motion pictures on the net. Aside from comedy, action and adventure movie films, and fantasy movies, a number of today's well-known motion picture genres range from the following.
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If you are new to Marble then you want to check this page. We list a few things you can do which are easy tasks and introduce you to Marble development.
We want our Marble source code to look good. The documentation should be concise and helpful and the comments shouldn't have spelling errors. Also it shouldn't have any obvious "formal" bugs. Help us to improve our code quality. This is an easy job that helps you to get familiar with the source code. It's the first thing that absolute beginners usually want to look at. We list a few important issues that need to be checked for regularly:
If you come across a problem don't hesitate to ask us (there are no stupid questions, just people who are afraid of asking for stupid reasons ;-) If you want to send in your patch for review, please send it to our mailing list email@example.com.
This section deals with junior jobs that deal with Marble's data structure:
The <LookAt> tag in KML should be quite easy to implement -- at least compared to the other tags. Alternatively you can try to find a different tag that looks like it would be easy to implement, however you need to check in the handler or data directory whether it is implemented already.
The earth at night map still shows some shading, when sun shading is enabled.
In marble/src/KdeMainWindow.cpp use
to create an open recent menu entry for the KDE version of Marble. Adding the same functionality to the Qt version of Marble is a bonus task.
There is a Marble version that only depends on Qt. The KDE version of Marble is always a bit ahead of the Marble Qt version as KDE is a pretty powerful framework. Still not everybody can and wants to use KDE libraries. And especially for our Windows and Mac packages the Marble Qt version is a lot smaller. So help us to bring the Marble Qt version on par with the Marble KDE version in terms of features. You need to look into marble/src/qtmain.cpp and marble/src/QtMainWindow.{cpp,h}
(Harshit is working on this JJ already)
It would be nice if Marble would switch off all debug info by default. Only when passing the command line parameter --debug-info it should display the debug text.
MarbleWidget::setDebugInfo( DebugFlags )
method where DebugFlags is using QFlags
One could then set enable the qDebug messages by e.g. setting
m_widget->setDebugInfo( DebugText | ShowTileID );
===Adding a planet filter=== (Harshit Jain is working on this one)
In marble/src/lib/MarbleControlBox.cpp, line 107-109 there are the lines:
d->uiWidget.celestialBodyLabel->setVisible( false ); d->uiWidget.celestialBodyComboBox->setVisible( false );
comment them out on your local checkout (but don't commit this change until you have finished the implementation of this feature). After recompiling you should see a "Celestial Body" combo box above the Map Theme selection list view.


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White Pine County Charity in NV
Find and donate to great nonprofits of White Pine NV
Spotlight Charity is dedicated to the promotion of charity organizations by highlighting Charity events, recognizing efforts of nonprofits, and providing resources that make giving easier.
Google offers a sweet deal for non profits. Get up to 10k a month in free advertising.


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A project to build a new concession and restroom facility at Onslow Pines Park ended much like it began.
A project to build a new concession and restroom facility at Onslow Pines Park ended much like it began.
The new building had its debut at this year�s Halloween Spooktacular event at the park. The event, which has become one of the most popular activities at Onslow Pines, began as a fundraiser for the building project.
Recreation Supervisor Rick Perry said the project dates back to 2009, when parents representing the Southwest Baseball and Softball League initiated fundraising efforts and raised awareness of the need.
�The citizens initiated it and county commissioners made the decision to fund the project, and we appreciate their support,� Perry said.
With the community support, the Parks and Recreation Department submitted a funding request for the project for fiscal year 2011-12 and county commissioners followed through with financial support.
With the county�s approval, the Parks and Recreation Department was able to move forward with completion of design and construction of the 2,300-square-foot facility.
Perry said the new building replaces an old and dated concession building that had a leaking roof and septic tank problems, lacked air conditioning and could no longer accommodate the needs.
The new facility is twice as big and includes a larger concession area and storage for both the concession area and park. The restrooms can also accommodate more people, with four stalls in the women�s restroom compared to one previously.
Perry said it will better accommodate large crowds, with events like the July 4th Freedom Festival drawing as many as 15,000 to Onslow Pines, and be better for the park users.
�It�s going to better serve the needs of the park,� he said.
The facility was opened to the public temporarily for the Halloween Spooktacular. Perry said that they received a 10-day temporary certificate of occupancy and had to go back and finish up some small details on the project before it was permanently opened.
�Everyone was extremely pleased with how well the facility turned out, and we are grateful for the support that has made it a reality,� Perry said.
Onslow Pines Park is located at 1244 Onslow Pines Road in Jacksonville. For additional information, call 910-347-5332 or follow Onslow County Parks and Recreation on Facebook.
Contact Daily News reporter Jannette Pippin at 910-382-2557 or firstname.lastname@example.com.


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Hi people!! :)
the doctor told my husband the other day to stop eating so much fat and greasy meat so I started buying tofu and soy based products.
But I have to dwell with the fact that my husband does not like tofu (except when having miso) so I need easy and tasty recipes to "catch" him.
Something like deep fried tofu seems a good way to start but I have no idea how to do it :(
Is it ok to use olive oil? Can it be eaten raw on salads? Argghhh!
I saw maki's bacon+tofu recipe but i guess it's of no use for us since bacon is greasy meat :(
Please help! >_<
Thanks :D
My bento blog: http://justbento.com/blog/1305
My art blog: http://jizaacaso.deviantart.com
I'm not sure that deep-fried tofu is the way to go if the Doctor has suggested he cut down on meat and grease!
I rarely use anything other than olive oil. My suggestion is Maki's tuna/tofu/miso burgers which he's almost certain to enjoy:
They can be fried in olive oil or even grilled if you wanted to.
Despite the fact that I don't eat 'land' meat myself, I'm not a huge tofu eater. My suggestion for getting him to cut down is by using 'big' flavours.
Here's an easy to make and very, very tasty Vietnamese inspired dish that's perfect for the summer weather:
A portion of rice noodles (I like the wider tagliatelli type - these take about 5 minutes to cook, then you need to rinse them with cold water)
half a small raw green or white cabbage chopped finely
julienned cucumber (I put these in a colander with salt for 10 minutes before rinsing thoroughly, but you don't need to do this)
shredded or grated raw carrot
chopped or torn fresh mint leaves (hierbabuena)
(chopped coriander/cilantro is optional. I, along with every Spaniard I know, don't like it and don't use it.)
Protein of your choice - bits of surimi (i.e. crab sticks) or cooked prawns or cooked chicken - if you lightly fried some well drained tofu you could use strips of this in addition to or instead of the other suggestions.
Dressing (for two servings) -
Combine together:
Juice of one lime
Similar quantity of fish sauce (Thai or Vietnamese)
1 generous spoon of sugar or honey
1 finely chopped clove of garlic
1 finely chopped chili pepper (mild or hot, seeds removed or included to make it as hot or mild as you wish)
some cold water - but make sure not to water down the dressing too much, particularly as there will be liquid from the noodles and the cucumber/cabbage
Toss all the ingredients together and serve immediately. (If making this for a Bento I'd suggest mixing all the ingredients EXCEPT the dressing together so that the rice noodles don't clump together and then only combining with the dressing just before eating - the dressing will need its own container)
Notes on preparing fried tofu strips (this is how I do it, there are other methods - here's an excellent page on draining tofu from Maki - http://justbento.com/handbook/bento-basics/quick-tip-using-tofu-bento-fr...)
You should be able to find firm cotton tofu in packets. Drain the packet and slide out the tofu. If you have a clean kitchen towel carefully wrap it in this or use some sturdy kitchen paper. You can put the wrapped block of tofu into a colander or on a wooden board propped up at an angle over the sink or a draining surface. Put a plate over the tofu and balance a weight on top of this. Leave it for at least an hour (2 hours would be better).
This will remove excess water from the tofu and it won't spit or splutter so much when frying it.
Take the weight off the drained tofu and carefully unwrap it - put the block of tofu on a chopping board and carefully slice it into reasonably thin layers. Cut these layers into strips.
In the meantime, heat some oil in a pan (in this case you might want to try a more neutral tasting oil than olive oil - I'd suggest Canola/rapeseed oil - colza). For added taste you might like to fry garlic pieces and/or chillies (which are then removed before they burn) as this will leave their taste in the oil and then be absorbed by the tofu. Fry the tofu pieces on both sides until they are golden and remove from the heat to drain on absorbent kitchen paper.
They are now ready to add to the dish of your choice.
You might also like to try these tofu pieces in Gado Gado - this is a delicious and hearty Indonesian salad that can include eggs and potatoes and fried onion as well as a delicious peanut sauce. And of course, there's the Thai dish Pad Thai which can be a fabulous way to eat tofu.
Or try adding these pieces of tofu to Vietnamese summer rolls (Goi Cuon) and then dipping them into a peanut/hoisin sauce - glorious!
My husband seems to have similar tastes :) I find a variety of uses for tofu, some are more successful with the hubs than others. I have found that he really likes crispy baked tofu, spicy baked tofu, tofu in soups, and in stir fry. He was also quite fond of maki's vegan iri dofu.
For salads you can try making a imitation feta cheese, which is just crumbled tofu marinated in a bit of olive oil, lemon juice, and herbs of your choice.
Another protein option (other than meat) would be beans, which I have numerous recipes for and seems to be more husband friendly than plain tofu.
Another protein option (other than meat) would be beans, which I have numerous recipes for and seems to be more husband friendly than plain tofu.
If Jiza's mother-in-law is from Asturias I doubt there are any shortage of bean recipes on hand!
Beans are as closely associated with this region as rice is with mine. The signature dish 'Fabada Asturiana' is similar to French cassoulet and is famous throughout Spain. I can really sympathise with Jiza though, it is made of haricot beans and an assortment of pork meat products, lard and oil. Even the region's most famous vegetable dish (Menestra de verduras) is laced with ham and garnished with boiled eggs.
It is interesting how cooking changes over time, I remember my grandma cooking with bacon fat, lard, and Crisco when I was growing up. And lard is quite common in Mexican cooking. So I know that the "traditional" can be quite delicious, but it can easily adapted to fit modern tastes and sensibilities.
I second Loretta's comment about deep-frying not being the way to cut down on fatty food. Why don't you try feeding your husband lean meat if meat is what he likes? There are plenty of cuts of lean meat out there, mostly expensive, I'll grant, but you can cut the fat away from cheap meat and make stews and casseroles.
My blog is Food and Shoes
Another option (because every meal I make in which my husband doesn't feel the need to supplement it with a trip to the kebab shop is a victory) is British Quorn.
It comes at a hefty premium for those in Spain, but it is available
Maki's advice about treating tofu as if it were raw fish is something I'd strongly advise you to take to heart
http://justbento.com/handbook/bento-basics/quick-tip-using-tofu-bento-fr... (TOFU SAFETY)
Freshly made tofu is very easy to get hold of in Japan, it's more tricky in London, and I have no idea how one would go about buying guaranteed fresh tofu in Madrid.
Anyway, thanks for the inspiration, Jiza!
Yesterday evening I sent out my spouse to collect a few ingredients and made some Vietnamese inspired summer rolls with prawns and quorn (unfortunately, uncooked tofu isn't like cheese where you can just cut off a portion, there's an all or nothing element to it, with Quorn you can just take out a few pieces from the freezer - perfect if you only want to use a little)
I made up a tiny portion of rice vermicelli by soaking the noodles in boiled water for a minute and rinsing and draining them.
salted and rinsed some julienned cucumber, shredded some carrot and shredded some scallions/green onions (although chives might be better)
washed and dried some lettuce leaves and mint leaves and grilled a couple of Quorn fillets (which I'd marinaded in ponzu and garlic) - you could use fried tofu or grilled chicken although the traditional way is with thinly sliced pork. I had some fresh basil to hand and used a little of this too.
A few lemon and garlic prawns.
For the dipping sauce I used:
4 large spoons of hoisin sauce and 2 spoons of hot water to thin it down
2 large spoons of (crunchy) peanut butter
1 spoon of chilli sauce (I used a vegetarian sambal)
a dash of vinegar
1 finely chopped large garlic clove (you can add fried garlic if you prefer)
Stir together and taste - you may like a little sugar or honey
To make up the rolls I just dipped a round rice wrapper in tepid water until it softened and spread it on a plate with two sides of the circle folded just a little bit towards the centre (so straightening up the sides). Then I added a lettuce leaf across the wrapper (if you can't get the soft pliable kind just shred it), on top of this I placed some of the noodles, the scallion, carrot and cucumber. Mint leaves and a touch of shredded basil. I laid the quorn in long thin slices along the length of the roll and laid out the prawns a little further on from the rest of the ingredients. The loaded wrapper was then wrapped up as tight as I dared to make it look like a fat cigar.
Once a few of these were made we just dipped them into the peanut/hoisin sauce and gorged ourselves.
I did make a couple without any prawns in them (and added a little bit more mint and basil to compensate) I have to admit we hardly noticed the difference. I have no doubt that these would be absolutely lovely with fried tofu strips inside - they're certainly delicious with quorn.
Next time I make these I'll try substituting the quorn/tofu for grilled strips of marinaded tempeh.
You might like to experiment with tempeh - it has a 'meatier' texture than tofu and is nice and easy to grill if you are trying to avoid fats in your diet.
Tofu is virtually tasteful, and yet takes on other flavors very well. Try cutting it into tiny cubes and sprinkling it on salad. It will absorb the flavors of the salad dressing. Covered with a bracing curry -- yummm. Cut up a slab of it, saute and add to fried rice in place of eggs. I also crumble it up and incorporate it into meat loaf, spaghetti and chili.
Edamame, soybeans, can be a tasty addition to your diet. There is the basic boiled and salted dish served in bars -- very tasty. But you could also lightly blanch, cool and sprinkle on salads. Cooked a little more, then mashed with garlic, salt, pepper and olive oil, you have a nice spread for bruschetta.
Once you step out of the mindset that tofu and other soy products are only for Asian cooking or health nuts, you will find more delicious ways of using it.
Hi again people!
Even though I didn't say anything I've been reading all your nice comments :D
I've tried the tuna-tofu burguers but he didn't like them. I also tried less greasy meat products and he did like them (. We have been eating and cooking healthier the past few months, with my mum's help because she prepares some food for us and bring it to our home (i love her so much! <3 ). He seems to feel better and the doctor actually told him he should stick to this healthy food.
This is just an education problem. My hub's family is from the north of Spain, where the normal thing is to eat as much as you can, no matter what. That's why when I get there all our friends (female ones) are always telling me how nice I look and which diet I do-i wheigh 50-53 kg more or less. I don't want to be rude to them so i just tell them i eat very little (which is not true), but what I think is: "stop eating 3 times your normal intake and you'll get much better, silly!". That's the normal thing there and every year i feel more and more disappointed about it.
I've been educated in a home in which neither my dad nor my grandma can eat salty or excessively greasy food so when I get to the north people look down at me because I do not finish all my food, even though i try to. But I just can't. This is a particular problem with my mother-in-law, who is such a nice woman (and she really is) but is an absolute terrorist in the kitchen.
Now we are spending 3 weeks there in August and I'm so f*cking scared about my line and my husband's health!! >_<
I've been taking care of my diet for the whole past year and she'll spoil it all in a week or so :_(
aw... I'm sorry, this is kind of an off-topic but I'm really worried about this and I don't know what to do! U_Ù
btw, loretta I loved your recipes and my mum did too! ;)
Thank you Jiza (and to your mama!) for the nice compliment. It's a shame he didn't like the tuna/tofu burgers though.
My hub's family is from the north of Spain, where the normal thing is to eat as much as you can, no matter what.
Can I ask which part of Northern Spain you're referring to? 'North' to me is Galician food (North West), Basque food (North Centre) and Catalan food (North East).
I'm really curious now.
Can I ask which part of Northern Spain you're referring to? 'North' to me is Galician food (North West), Basque food (North Centre) and Catalan food (North East).
I'm really curious now.
They're from Asturias, near Galicia (i feel silly for explaining where it is when you already know it, lol!! *n_n*). To be honest my mother-in-law is from Galicia but the rest of the family is from Asturias.
People who has been in the northern part of Spain would have probably noticed how much people eat up there!
I know it may not seem very pleasant to do but you could tell your mother-in-law about your dietary needs and offer to help cook (since your husband is having some health issues).
There is a portion of my family that habitually overeats, and horribly fatty food (think Paula Dean type cooking, my Grandma even goes so far as to put butter in deviled eggs). So I make it clear that I am a vegetarian and I avoid dairy, they understand fairly well and they generally would prefer to have me leave without a tummy ache. So all that usually leaves for me to eat is some vegetables (ones without bacon or animal additives) and a roll, which is usually pretty light on the waistline.
I know it may not seem very pleasant to do but you could tell your mother-in-law about your dietary needs and offer to help cook (since your husband is having some health issues).
There is a portion of my family that habitually overeats, and horribly fatty food (think Paula Dean type cooking, my Grandma even goes so far as to put butter in deviled eggs). So I make it clear that I am a vegetarian and I avoid dairy, they understand fairly well and they generally would prefer to have me leave without a tummy ache. So all that usually leaves for me to eat is some vegetables (ones without bacon or animal additives) and a roll, which is usually pretty light on the waistline.
I usually offer to cook and everything but she is the typicall woman from the north so she wants to cook herself ._. But yeah she is the kind of cook that adds butter to everything... But she always buys lots of fruit and veggies, the problem is the amount of food.
I don't mind eating tones of green beans or pasta but i have been a pescetarian for years and even though i came back to normal diet (i travel a lot due to my job and i'm not always able to find food that suits my needs) i still find hard to eat meat everyday. Even more if i have to eat a steak for lunch AND for dinner. With fries.
I know they do it just to be nice to me, because for them a lot of food is the best way to be nice to someone and i feel so bad when i must tell them that their food makes me sick! >_<
Anyway when i come back i usually spend a detox month eating only vegs and carbs.
The time i spend up there would be perfect if it wasn't for the food problem o_ò
I'm sorry for the off-topic, really! >_<
I just joined this site today, and am happy to find people interested in Japanese food! I see that this topic started with tofu but digressed towards healthy eating habits, etc. I'm Japanese, but am an expat like Maki, living in Chicago, home of deep dish pizza and pork chops. I had a bit of a weight problem myself until I switched to a mostly Japanese diet.
To help others learn about Japanese culture, cuisine and healthy eating, I started a website called Savory Japan a few months ago. Here's an article on how the Japanese stay slim:
Hope you find it useful, and good luck!
Japanese Cuisine, Travel and Culture
Ah, I'm Filipino-American and Mexican-American, so I know what you mean by too much food! It seems to be a characteristic of Spanish-origin cultures. But, I've learned how to deal with it with my family, especially since I became a vegetarian in high school (the Mexican side of my family hails from a long line of butchers, while my Filipino grandparents grew up on farms).
As far as eating with my family goes, I try to fill at least half my plate with the healthier foods available. So, I'll eat a lot of the salad or vegetables available, and only a little rice and beans (if they're not made with hamhock, of course!) with a corn tortilla or two. While I also eat slowly, I also talk a lot -- that's what most Hispanic/Latino families seem to do the most at the table (besides eat). It keeps the attention off my plate and I don't get picked on as much.
As far as other meals go, I try to eat as lightly at breakfast as possible. Unfortunately, I don't always have that option, especially if my grandparents are making something special. I try to pass off on it if I can. Otherwise, I'd suggest going out for extended walks if you can, just to work off the extra calories. It's also nice to get some quiet time to yourself, especially since my family is big and loud! :)
For your tofu question, this is actually the second time I've talked to someone about it today! I like to eat scrambled tofu in place of eggs for breakfast. The recipe I linked to can be made without nutritional yeast -- just don't add the extra water. It's also great marinated and baked; I've made a lemon-rosemary marinade and used the baked slices in sandwiches and added cubes to my salad. I suppose you could also press it to remove extra moisture and then make a vegetarian version of Maki's soboro. I did this with dehydrated vegetable protein made from soy and it worked out really well. I've had it both in a two-color soboro (with spinach) and with bean-thread noodles and stir-fry veggies. Both times were delicious!
Good luck with healthier eating!
hey good point on the scrambled tofu! :D
Unfortunately I am in Asturias already so finding tofu here is almost imposible (or extremely expensive) :( But I'll try when I'm back home :D
I am happy to announce that my whole family-in-law is on a diet! Sooooo I'm eating somewhat healthy food almost everyday, yay!!!
I said "somewhat healthy" because it is still greasy and salty for me, but it works on them, lol. So I'm just having a great time :D I just control the intake a little bit ^^
Also, my hubs is always telling his mum to cook healthy this month, and she is taking it seriously!! it seems that the doctor's advice had an important wheigh in all of this :D :D
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Once upon a time, a long time ago, March 2008 infact, me and the one who should be obeyed (Claire) were off on our first Wales Safari. Totally new to this game and only ever done offroading quarry days etc. We approached Llangollen looking to spend our first night in a cozy warm hotel, one thing at a time eh! As we got nearer the town we began to see more Landys all kitted up with roof racks, ladders, winches etc and began to think that our little 300tdi was a little under dressed with only a snorkel, arches and grizzly claw tyres!
In Llangollen itself all became clear when we pulled in to a factory carpark to help a distressed driver and co-driver who were peering under the bonnet of their steaming Disco wondering where all the water had gone!
We offered our assistance but were assured they were OK. They explained about the whole Macmillan thing and we carried on our merry way a little happier about the weekend ahead...
Not sure wether they were BOFA boys, if they were who were they!? ? ? ?


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Since 2004, our company has dedicated its time, energy, and resources to improving the quality of life of our customers through clear air. From 2009 to 2012, INC. magazine deemed us one of the fastest growing companies in the U.S. At the core of all of our air purifiers are our HEPA filters, which eliminate 99.97% of the allergens and pollutants from the air without producing more harmful byproducts in the process. Our life's work is creating products that you can rely on. Come on in and enjoy the great indoors.
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We're always looking for new ways to share and teach, so if there's a particular crafting technique or hot new style that you would like to see broken down in an upcoming free how-to video, email your suggestions to firstname.lastname@example.com, and we'll try our best to accommodate. Be the first to view NEW project and technique videos by signing up for our free newsletters.


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Redesigned Guestrooms, Suites, Public Spaces and Refresh of The Polo Club Lounge, and The Grill Room, as well as the Addition of Cocktail Bar Debut and the New Spa at Windsor Court.
The Windsor Court Hotel announces a $22 million restoration of the entire property, redefining five-star luxury in New Orleans. This includes new décor in all 316 guestrooms and suites, a refurbished Club Level lounge; a reconcepting of the celebrated Le Salon, a refresh of The Grill Room, The Polo Club Lounge, the pool area and meetings spaces; and the addition of a lobby bar and spa. The updated guestrooms, public spaces and new aptly named lobby Cocktail Bar debuted in January 2012 along with the new Spa at Windsor Court.
Dallas-based design firm Flick Mars was commissioned to lead the restoration process blending traditional English décor, the signature of the Windsor Court, with French Vogue, the hallmark of New Orleans. Flick Mars referenced the city's history, color, textiles and flora, as inspiration for the design and motifs seen throughout the hotel.
"This is the first time in 13 years we've completed a restoration of this significance at the Windsor Court," said David Teich, general manager. "We look forward to our returning and new guests experiencing the hotel in all its newly designed entities, from the suites and restaurant to the spa and meeting spaces, which will certainly impress."
New Orleanian Darryl Berger, founder and chairman of The Berger Company, which acquired the Windsor Court in 2009 along with the Dallas-based Crow Family Holdings, added "We're extremely proud of the new design and upgraded amenities of the Windsor Court, New Orleans' beloved crown jewel hotel, and look forward to seeing the positive response from the local community as well as our visiting guests from all over the globe."
Guestroom and Suites Updates
The design in the hotel's guestrooms and suites features a new soothing robin's egg blue color scheme; opulent furnishings, such as Italian marble bathrooms, custom traditional toile depicting the St. Louis Cathedral and French aristocrats, and locally designed secretary desks; modern butler's pantries, and elite city skyline and river views. The rooms and suites also offer upgraded amenities, such as: Frette linens; oversized Molton Brown bath products; personalized evening turndown service; Keurig coffee makers; plush terry robes and slippers; and state-of-the-art electronics, including iHome docking stations, flat screen HD TVs and jack pack connections that allow guests to seamlessly connect their personal technology to the TV via various ports with cables available upon request. The hotel's 2,780-square-foot, two-bedroom, two-and-a-half-bath presidential suite has also been completely reconfigured and resigned, inspired by historical Mardi Gras invitations from the Krewe of Rex, using a variation of purples, greens and golds.
The refurbished Club Lounge showcases a more sophisticated and modern look with the highest level of service in a relaxed atmosphere. It offers a dedicated concierge to attend to each guest's needs and also features enhanced services, including: extended continental breakfast, traditional English afternoon tea, and evening cocktails and hors d'oeuvres. The Lounge's lavish seating area is ideal for guests to unwind with a grand piano and large television room, while the outdoor terraces offer expansive views of the Mississippi River and New Orleans.
Public Spaces Re-Imagined
Le Salon, home to New Orleans' renowned afternoon tea, has been given its own individual identity within the lobby, with a welcoming residential feel to appeal to the tea enthusiast and the craft cocktail aficionado. The space features a sage-green, ocean-blue and saddle-tan palate, reupholstered chairs and new accent furniture pieces. Flick Mars also built a new centerpiece bar that will serve as the lobby's Cocktail Bar, which opened in January 2012 under direction of recently appointed hotel mixologist Christine Jeanine Nielsen.
The refresh of The Grill Room and Polo Club Lounge includes new deep-red carpets, drapes, sofas, and reupholstered and new chairs with navy hues, leathers and brass. In addition, Flick Mars softened the pool area by adding new accent tiles in the pool, and new wrought iron lounge chairs with blue-green cushions, influenced by the metal seen in the French Quarter. The hotel's meeting and event spaces, ideal for intimate board meetings, New Orleans weddings or social events, have received new carpeting and wall vinyl showcasing native floral designs, such as magnolias, the Louisiana state flower, and vines typically seen around the city.
Our New Spa
The 4,500-square-foot Spa at Windsor Court has 10 treatment rooms, including one wet room and one couple's treatment room, a sauna and salon facilities. Flick Mars, in conjunction with local architect Lyons & Hudson Architects, weaved the hotel's design into the space, using the traditional English manor as a reference point and an English library as inspiration for the spa reception area that features Swarovski crystals lining the ceiling, mother of pearl tiles, and additional warm accents.
Send Free Electronic Postcards
Forget about stamps and waiting weeks for the Post Office to send your card back home. Your friends and family will enjoy hearing from you now. Send an Electronic Post Card Now. Send as many as you want, as often as you want! Just another benefit of being a Windsor Court Hotel Guest.


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Sick Liza Minnelli bows out of concert with Alan Cumming
LIZA MINNELLI was forced to cancel her joint concert with actor/singer ALAN CUMMING on Monday (04Aug14) on doctors' orders.
The 68-year-old Cabaret star was slated to join The Good Wife actor for a sold-out concert in Provincetown, Massachusetts, but had to pull out because of an ongoing medical condition.
A statement from Minnelli's publicist read: "Liza is under doctor's orders to continue to restrict her travel and performance schedule. Liza sends her regrets that she won't be able to perform with her dear friend Alan and will miss seeing her fans and friends in Provincetown."
However, fans were still treated to Cumming's acclaimed solo show, which was accompanied by Emmy Award-winning composer/pianist Lance Horne.
The Provincetown gig is the latest show Minnelli has been forced to cancel - she previously axed a planned concert at London's Royal Albert Hall in July (14), as well as three more dates in France and Holland, also on doctors' orders.


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04/01/2012 – Day 11 10:00 Hot, low humidity. FC01 was sunning in dappled light. On sighting us it moved to the safety of a nearby low tree and bushes. When it felt secure in the bushes it stopped and turned to look at us. It looks to be in the same condition as when it […]
Tag Archives | forest cobra telemetry
FC01 – Day 10
03/01/2012 – Day 10 12:00 Very hot, high humidity. FC01 was located in a large termite mound under a shady tree. Approx 109m from last known position. No visual of the snake. ………………………………………………………….
FC01 – Day 8
01/01/2012 – Day 8 14:00 38c, high humidity. FC01 appears to be skirting the fenceline – perhaps reluctant to venture into the adjoining pineapple fields. Approx 450m from last known position.
FC01 – Day 6
30/12/2011 – Day 6 11:00 High humidity. No physical sighting but we are glad to report that FC01 is still on the property despite having moved further towards the edge of the property. Approx 20m from last known position.
FC01 – Day 3
27/12/2011 – Day 3 11:00 No wonder we couldn't find it yesterday! The forest Cobra has moved to the other side of the property (and in a different direction to the one it was heading on release day). Using our telelmetry equipment we located Forest Cobra 01 – FC01 to a region of bush to […]
FC01 – Day 2
26/12/2011 – Day 2 Location unknown – we searched for it at various times throughout the day. But no, it appears to have gone AWOL.
FC01 – Release – Day 1
25/12/2011 – Day 1 18:00 Weather: Hot with short, light rain showers. On release forest cobra climbed into the trees to soak up the remaining sun rays from on top of the canopy. ………………………………………………………….


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What to Wear, The deYoung Museum and Yves Saint Laurent/
The YSL VaultEvery year I fumble through my closet and wonder what I have to wear for New Years Eve. And every year, I realize....I have nothing. Can you imagine having a closet full of haute couture clothes AND the places to wear them?! Not many can. And there is only one who had the imagination to fill a closet like that quite like Yves Saint Laurent.
Last weekend, I jumped in the car with family in tow to San Francisco for the day. The first thing on the schedule was the de Young Museum in Golden Gate Park where an amazing exhibit of inspiring fashion representing the forty years of the Yves Saint Laurent Fashion House was on display. I could have stayed for hours. Dresses, coats, pant suits, jackets, shoes, hats.....what could be a more wonderful way to spend a cold winter day, but surrounded by the luxury of it all?
Yves Saint Laurent was particularly well known for redefining what a woman should/could wear. From the late 50's on, YSL was creating new silhouettes like the trapeze dress for women,and borrowing from men's wardrobes :the pea coat, the safari jacket, the trench and the pinstripe suit creating new classics that would eventually end up in every woman's wardrobe.
His imagination was limitless. Drawing inspiration from imaginary travels, art, literature, flora and fauna, YSL created a body of work that is hard to surpass.
African Inspiration
Russian Bohemian
Shakespearean Fantasy Wedding Gown
Ode to Picasso
Tribute to Matisse
Evening Gown with "Bust" sculpture in galvanized copper created by Claude Lalanne
Sequin "Scales" Evening Dress
Cape of Rooster Feathers
Ostrich Feather Gown
Evening Ensemble with Pheasant and Vulture Feathers
YSL loved glamour and a woman's body. His creations were meant to celebrate the feminine form sometimes baring all.
Spring Summer Cocktail Dress
Sheer Evening Dress with Ostrich Feathers
Evening Gown in Tribute to Marilyn Monroe
There was so much to see...I went through the exhibit three times while the rest of the family toured the rest of the deYoung. This is just a small smattering of the lusciousness. There are over 125 outfits fully accessorized with amazing attention to detail. Sketches of many of YSL's works, videos and a biographical life history brings it all to life.
The exhibit runs through the 5th of April for those of you in the Bay Area between now and then. To find out more click here and here. For those of you who cannot attend, I highly recommend this:
Available through Amazon, this book should be on your "must have" list. Full of beautiful photos and many many sketches that are not part of the exhibit, you can see the genius that was Yves Saint Laurent. It is a perfect way to celebrate the life and imagination of YSL. (1936-2008)
I want to give my most heartfelt thanks to all of you who have come to read katiedid this past year. You have provided such a great support and wonderful network of design loving friends. This coming year is no doubt going to be full of challenges for us all. Here's to handling all of the challenges with huge imagination, wit and a positive outlook. Cheers!


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Accelerated B.S./M.S. Degree
The Chemistry Department is pleased to announce the recent approval of a new track which will allow students to earn both their B.S. and M.S. degrees in five years. This track is for full time students who meet the requirements laid out below. The traditional M.S. track that the Chemistry Department offers for part-time students is still available.
Program requirements
Students who are interested in this program should be undergraduate chemistry majors. During their junior year, they should submit an application to the program. If accepted, students would be required to start graduate courses as well as thesis research during their senior year (in addition to the normal requirements for a B.S. degree). During their fifth year, they would complete their course work as well as a second year of research to complete their M.S. thesis. In order to apply to the program, students must have (and maintain) a minimum 3.0 GPA.
(starting point: math placement in Precalculus*)
First year requirements and cognates:
General Chemistry I & II (CHE 120/121 - fall/spring)
Precalculus* (MAT 122 - fall)
Calculus I (MAT 150 - spring)
Second year requirements and cognates:
Organic Chemistry I & II (CHE 260/261 - fall/spring)
Quantitative Analysis (CHE 240 - fall or spring)
Calculus II & III (MAT 151/252 - fall/spring)
Physics I & II (PHY 230/231 - fall/spring)
Preparation of Scientific Documents for Chemistry (CHE 301)
Third year requirements:
Physical Chemistry I & II (CHE 370/371/372/373 - fall/spring)
Fourth year requirements:
Inorganic Chemistry (CHE 435/436 - fall/spring)
Chemistry Seminar (CHE 496 - fall)
Chemical Hazards and Laboratory Safety (CHE 445 - spring)
Chemical Research (CHE 490/491 - fall/spring)
Two Graduate Level (5XX) Chemistry courses (fall or spring)
Fifth year requirements:
Four Graduate Level (5XX) Chemistry courses (fall and spring)
- must include CHE 589 if student is changing research advisors from their 4th year research.
M. S. Thesis (CHE 590/591 - fall/spring)
Application Procedure
Students apply to the program during their junior year. Applications will generally
be due by the Friday before spring break.
Students who will be juniors during the 2012-2013 academic year are encouraged to apply to the program. The application deadline is March 22, 2013. In order to apply to the program, students must submit undergraduate transcripts (for any institution where they have taken undergraduate courses), a personal statement, and a letter of recommendation from a faculty member indicating that they will be willing to supervise the student's research. The materials should be given to:
Dr. Andrew Karatjas, Graduate Program Coordinator
Telephone: (203)-392-6271
E-mail: email@example.com


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Hubble Images 30 Doradus: NGC 2060
The star cluster NGC 2060 is a loose collection of stars that are no longer gravitationally bound to each other. The stellar grouping will disperse in a few million years. It contains a supernova that exploded about 10,000 years ago, blowing out gas surrounding it. The dark region below the cluster is a dense cloud of dust lying in front of it.
30 Doradus is the brightest, nearby star-forming region and home to the most massive stars in our cosmic neighborhood of about 25 galaxies. The nebula is close enough to Earth that Hubble can resolve individual stars, giving astronomers important information about the stars' birth and evolution. 30 Doradus resides 170,000 light-years away in the Large Magellanic Cloud, a small, satellite galaxy of our Milky Way.
NASA, ESA, D. Lennon and E. Sabbi (ESA/STScI), J. Anderson, S. E. de Mink, R. van der Marel, T. Sohn, and N. Walborn (STScI), N. Bastian (Excellence Cluster, Munich), L. Bedin (INAF, Padua), E. Bressert (ESO), P. Crowther (University of Sheffield), A. de Koter (University of Amsterdam), C. Evans (UKATC/STFC, Edinburgh), A. Herrero (IAC, Tenerife), N. Langer (AifA, Bonn), I. Platais (JHU), and H. Sana (University of Amsterdam)


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(Tommy is walking inside the depot, towards the dispatching booth)
Doris: Guess you're the new owner. What are you, mob? Cartel? You don't look Mexican... Anyhoo, i guess you better get on with the 'things are gonna change around here' crap, maybe threaten one of the drivers, go steady on Ted over there, he's just had his hernia fixed.
Tommy Vercetti: Well, yeah. Things are gonna change around here, lady.
Doris: Oh crap, sonny. Might as well leave this to me - I've been doing this for years. (On the loudspeaker) Now hear this. We are under new management and things are going to change around here again. Our new management, the - (Off the loudspeaker) Which gang are you?
Tommy: Well. I'm not part of any gang actually.
Doris: What's your goddamned name, kid?
Tommy: Vercetti. Tommy Vercetti.
Doris: (On the loudspeaker) Our new management, the Vercetti Gang, is gonna make sure we get no trouble. Capiche? Out. (Off the loudspeaker) Did you like the 'capiche'? I liked the 'capiche'. So this is how it's worked in the past. We run the firm as usual, if we get any trouble from rival firms, you beat the crap out of them. Then they beat the crap out of us, then you beat the crap out of them, etcetera, etcetera. You got it?
Tommy:: Uh, yeah, I guess...
Doris: Just grab a taxi from the garage if you feel like jumping in.
(Tommy enters one of the taxis)
Doris: OK, we got a high class fare needs pick up from Starfish Island - any takers?
Tommy: Tommy here, I'll take it!
(A VC Cabs driver pulls off and takes the V.I.P.)
VC Cabs Driver: This is my fare, back off asshole!
(Tommy destroys the VC cab)
Tommy: Come on, Come on. Get in, quick!
V.I.P. Passenger: OK, OK! Just don't hurt me!


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Went up Skyline yesterday, for the first time in a year. Maybe the last time, given my speed.
There are several places where the switchback cuts look like they are regularly used by a herd of buffalo. I know this does not bother some people, but it bothers me, and I think many other people as well. And is contrary to every set of rules on hiking ever written. Switchback cuts inevitably turn into ugly eroded troughs, which ultimately are not even good for their original purpose.
To be clear, I'm not talking about alternative cross-country and use path routes, or the various places where the trail diverges temporarily into roughly equivalent routes. I tend to think those are ok. I confess, I even cross Doreen's barriers in one or two places. But switchback cuts are different. They save only a few yards and seconds, and seem to serve no purpose but give some people a phony macho off-trail feeling. If someone's wilderness activity ego needs a boost, there is no shortage of legitimate and respectable ways to do it.
Also saw a fair amount of litter, mainly tissue paper and food wrappers. I suspect the contributors there are one-time for-the-bucket-list Skyliners.


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"The fishing is pretty good there. Lots of small bass..." Higginbothams Lake
"I have been up to this lake a couple of times, and can only find a public spot to fish at the main marina. You have to pay to fish there, $2.00 per day I believe. If you..." Highland Lake Dam
"This lake has been drained and they are building multi-family housing and a large shopping center here...." Hickman Lake
"Smith Lake, Alabama striped bass fishing report from Fishing 24-7 Guide Service. It's Just about that time, with warmer weather in the forecast. Things look like there..." Lewis Smith Lake


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Roberto Luongo made 37 saves in regulation and overtime and had two more stops in a shootout, backstopping the Florida Panthers to a 3-2 win over the Ottawa Senators on Tuesday.
Vincent Trocheck and Brandon Pirri beat Ottawa's Robin Lehner in the shootout -- Trocheck with a sharp deke and Pirri on a snap shot through the legs.
After Kyle Turris rattled a goal off the post and in, Jason Spezza fired wide on Ottawa's second chance and Luongo ended the game with a glove save on Milan Michalek's backhand while he did a split in the crease.
Luongo also made a point-blank save on defenseman Marc Methot in overtime to help the Panthers snap a three-game losing streak and win for only the third time in their last 10 games (3-6-1).
Sean Bergenheim and Trocheck scored for Florida after Mark Stone and Clarke MacArthur had given Ottawa a 2-0 lead.
All four goals came in a 6:21 span in the second period.
Lehner had 39 saves for the Senators, who were coming off a 4-3 shootout win over Tampa Bay on Monday to snap a six-game losing streak. The had won 13 of the previous 16 meetings with the Panthers.