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Welcome warm tones and simple storage into your home with this rustic bookcase. The piece features one fixed shelf and four adjustable shelves to display anything from books to pretty home accent pieces. A warm finish enhances the natural feel, and fills any home with a rustic atmosphere. Sturdy craftsmanship combined with simple storage makes this bookcase the perfect addition to your bedroom, entertainment area, or home office.
The Alder Grove Open Bookcase with 5 Shelves by Highland Court at Morris Home in the Dayton, Cincinnati, Columbus, Ohio, Northern Kentucky area. Product availability may vary. Contact us for the most current availability on this product.
Create a home that's as warm and welcoming as you are with the rustic designs from the Alder Grove collection. With pieces for your entertainment area, living room, and home office, the Alder Grove collection presents a variety of storage options and sizes designed to provide you with the perfect match for your home and storage needs. Pieces are defined by straight lines and tapered legs, highlighting simple shapes that allow you to make the pieces shine with your own personal touches, like framed photos and decorative home accents. Available in either a warm Fruitwood finish or the darker, Tobacco finish, each piece has a natural, rustic appearance that adds rich tones to any home. Complete your home with the rustic styling and practical function available from the beautiful Alder Grove collection.
The Alder Grove collection is a great option if you are looking for Casual furniture in the Dayton, Cincinnati, Columbus, Ohio, Northern Kentucky area.
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Browse other items in the Alder Grove collection from Morris Home in the Dayton, Cincinnati, Columbus, Ohio, Northern Kentucky area.
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Morris Home operates five stores in Ohio and one in Kentucky and prides themselves on being the areas best choice for living room furniture, dining room furniture, bedroom furniture, accent furniture, entertainment furniture, home office furniture, kids furniture, outdoor furniture, and mattresses. Morris' Centerville, OH furniture store, Dayton, OH furniture store, Springdale, OH furniture store, and Columbus, OH furniture store provide furniture shoppers from Cincinnati, Columbus, Sharonville, Kettering, Bevercreek, Huber Heights, and Hamilton, OH a top of the line shopping experience when looking for living room, dining room, bedroom, entertainment, accent, home office and kids furniture.
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Today is a red letter day for all you dads out there. It's Father's Day and, if you're lucky, you can look forward to a special meal, a hand-lettered card from a small child or grandchild and of, course, the ubiquitous necktie.
Since 1966 when President Lyndon B. Johnson signed a presidential proclamation declaring the third Sunday of June as Father's Day, Americans have set aside that day to honor their fathers and grandfathers.
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Marquette honored two administrators and two support staff this month as exemplary stewards of Marquette's mission. The 2006 Excellence in University Service Awards were presented to: Carol T. Dufek, facility and event coordinator in the Law School; Mary E. Kolar, executive administrative assistant in the College of Professional Studies; Mary Jo Kuzma, manager of accounting in the Office of the Comptroller; and Joseph M. Terrian, assistant dean of undergraduate programs in the College of Business Administration.
In nominating Dufek, one colleague wrote: "The success of our great university depends on the accomplishments of thousands of small daily tasks. Carol Dufek -performs many of these essential tasks in a quiet, professional -manner."
"Try to imagine," wrote another admirer, "being responsible for the welfare, comfort and general happiness of nearly 700 law students, 100-plus full-time and adjunct faculty, [and] several dozen librarians, administrators and support staff in addition to the vendors, maintenance staff, delivery people and guests who enter Sensenbrenner Hall at anytime of the day or evening seven days a week. This woman must have more than 24 hours in her day to accomplish all she does at work and home and with such good cheer. We are all thankful that she never switched
to decaf."
Each year, Dufek purchases and collects Christmas gifts for needy families. "Cura personalis," as one nominator wrote, "has no better poster child than Carol Dufek. She represents all that Marquette stands for."
Kolar was described by one nominator as "a compassionate counselor of students in need, a well-organized and highly productive administrator and, perhaps most importantly, a truly inspired team player and friend to all."
"A student can walk into the department looking as though they are carrying the weight of the world on their shoulders," another colleague wrote, "and, after a conversation with Mary . . . they have a noticeably lighter step when they leave."
Kolar has dashed across Wisconsin Avenue with an important document because she knows it will help allay the worries of a student. She copies course materials for faculty at the last minute. And to the friends of her freshman daughter whose own parents live in far away places, she is a mother figure.
"Humble, gracious, helpful, -caring and wonderful" are the words used by yet another
admirer to describe Kolar.
In nominating Kuzma, one -colleague wrote: "She'll avoid the spotlight whenever possible. She'll quietly offer her ideas or advice. She's a mentor for our student employees and a confidante for many of her peers. She regularly volunteers to help greet students on Arrival Day, serves beverages or helps the photographer at the Support Staff picnic, and readily lends a hand when asked, preferably in the background. A longtime member of the COA, she serves and interacts with almost every department on campus. She's a rock in the Comptroller's Office and willingly shares her knowledge and expertise."
Another nominator wrote of Kuzma's mentorship of the students who work in the Comptroller's Office, calling her "a consistent teacher of the Marquette way."
Still another colleague observed that Kuzma is quick to help a colleague, "even if she answered the same question from the same person the day before."
Terrian serves as the primary adviser for every undergraduate student in the college. He is, in the words of one nominator, "the one person who parents and students can, from the first minute of their Marquette experience through graduation, trust to deliver personal care, help instill values and oversee their -journey."
Terrian is there for his students, every step of the way, right through Commencement. In fact, he plans the college's graduation ceremony and personally shakes every graduating senior's hand. He's there in bad times too. When a business administration student suffered a serious injury, he rushed to the hospital. Upon hearing that Terrian was present, the student insisted on seeing him right away.
Terrian is revered by his colleagues, too. "We often quip in the office that
Joe T. is Marquette," wrote one admirer. "He brings unity to the college and smiles to all who have contact with him."


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Rail passenger service looks closer
Passenger rail service along the Berkshire Line of the Housatonic Railroad may come sooner than New Milford residents expect.
Colin Pease, vice president of special projects for the Housatonic Railroad Company, is hopeful a bill now before the Massachusetts Legislature, coupled with a federal grant request by the Northwest Connecticut Council of Governments, will bring funding for track improvements.
"We still have a long way to go, but the transportation bill in Massachusetts is one big building block along the way," Pease said.
"We're now in a stage where we can identify funds for moving forward with construction," Pease said.
The Massachusetts bill would bring restoration of 37 miles of track between Pittsfield, Mass., and Canaan, which is located in the northwestern part of Connecticut.
In Connecticut, 9 miles of track restoration could take place in Kent, Cornwall and Canaan with potential federal grant money.
"We're definitely encouraged by what we're hearing from Massachusetts," said Luigi Fulinello, the economic development supervisor for New Milford.
"Passenger rail service eventually coming through New Milford would generate economic growth and drive our tourist industry, as well as providing transportation for workers to Fairfield and Westchester counties," Fulinello said.
"Depending on the location of a New Milford (rail) station, it could strengthen the downtown and village center, bringing people into town," Pease said.
Massachusetts plan
Kelly Smith, spokeswoman for the Massachusetts Department of Transportation, explained Gov. Deval Patrick's transportation plan.
"The governor's plan, called The Way Forward, calls for $113.8 million to allow for rehabilitation of tracks, signals and structures between Pittsfield and the Massachusetts/Connecticut border in order to support future rail service between New York City and Pittsfield," Smith said.
Pease noted that the Massachusetts Legislature's reworking of Patrick's $1 billion transportation plan may equate to less than the full $113.8 million for rails, but the plan was incorporated in Massachusetts' recently passed budget.
As a result, significant funds are anticipated, he said.
A transportation study is also being done by the Berkshire Regional Planning Commission.
This study will locate the best sites for passenger stations and ways to coordinate rail service among buses, rental cars, bicycles and trackless trollies from each of the station sites, Pease said.
"Fortunately, we're in an age now with recognition by state and federal officials of the importance of rail travel and supporting that infrastructure," he said.
Congressional advocates
"Sen. Richard Blumenthal and Rep. Elizabeth Esty are strong proponents of infrastructure improvements," Pease said.
Bob Rush, of the Rail Service Restoration Society in New Milford, finds Pease's news encouraging.
"It's very hopeful and positive," Rush said.
"Hopefully, Connecticut will respond in kind to Massachusetts' lead. At least people are thinking about public transportation.
"They're starting to realize trains are something integral in our future," Rush said.
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Brooklyn Park is expected to lure another company to its fast-developing Hwy. 610 corridor.
Würth Adams Nut and Bolt Co. plans to move its headquarters from Maple Grove and consolidate several manufacturing and distribution operations in a $30 million 160,000-square-foot building at the southeast corner of Hwys. 610 and 169, according to documents prepared for city review.
Site developer United Properties asked this week for $400,000 in tax increment financing assistance to relocate a gasoline product pipeline on the Würth site. The request was unanimously approved by Brooklyn Park's Economic Development Authority board, Mayor Jeff Lunde said. United hopes to begin construction this summer
The City Council on Monday will consider passing a resolution to support an application by Würth for state Job Creation Fund grants, officials said. A council memo says Würth plans to create about 20 jobs paying at least $14 an hour and averaging $21 an hour, plus benefits. The 35-year-old company also expects to transfer about 88 workers to the new headquarters/warehouse building.
Würth awaits approval of the state grant before making a final commitment to the project, said Amy Baldwin, business development manager for the city.
Steve Baer, Würth's operations director, said he couldn't comment at this time.
The Job Creation Fund, administered by the state's Department of Employment and Economic Development, offers grants of up to $500,000 for job creation and an equal amount for capital investment rebates that help retain or create high-paying jobs.
A city memo said Würth estimated that it would spend $18.5 million for construction and acquisition of the 14.5-acre site, and would invest another $11.5 million in machinery and equipment, for a total of $30 million.
United Properties, of Bloomington, hopes to gain needed city approvals to begin construction this summer on the headquarters and a separate, 176,000-square-foot speculative building designed for manufacturing or medical/technology users. United has an option to buy 36 acres on the site, and its future plans may include a hotel along Hwy. 610.
'A lot of interest on 610'
United's plan for a speculative building is "a sign of confidence," Lunde said. "There's a lot of interest on 610."
The mayor said that with Target completing two office towers northeast of Hwys. 610 and 169, and the recent Hwy. 610 arrivals of Baxter International, Olympus and others, United's future hotel may well be needed for corporate travelers.
The city estimates that the Würth headquarters and first spec building would be worth about $25 million and produce about $1.1 million a year in property taxes, compared with $35,000 in taxes on the vacant land in 2014.
Würth would be the second firm to leave Maple Grove for Brooklyn Park. Olympus Surgical Technologies America is building a $35.8 million manufacturing plant on Hwy. 610. Olympus plans to consolidate five Maple Grove facilities in the new 181,000-square-foot plant.
Maple Grove City Manager Al Madsen said his city regrets losing Wurth and made strong offers to keep it, including a free 8-acre site, waiving certain fees and low tax assessments. "It's a great company," he said. "We offered four different sites. I don't know what triggered them to go to Brooklyn Park," he said, unless they needed a larger site.
Maple Grove also offered incentives to Olympus, Madsen said. He noted that Brooklyn Park has vacant land with good freeway access. Hwy. 610 "is a big plus for them," he added.
He said he expects that Maple Grove will attract more businesses when Hwy. 610 is connected to Interstate 94 in the next few years.
Würth's website says that Winston L. Adams started Adams Nut and Bolt in 1979 and that it remains focused on selling fasteners to original equipment manufacturers. The firm moved into its current 62,000-square-foot headquarters in Maple Grove in 1995. Acquired by the Würth Group in 1997, the company has 14 locations in the United States and Mexico.


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Hard to believe, but it's the final week of the Get Started Challenge. Week 5 details are here. Week 5 officially starts on Monday, February 9th. and ends on Sunday, Feb. 16th.
Don't forget to wrap up week 4 first!
Besides your individual goals and thoughts, a couple of questions for you all:
The Big Onigiri.
- Wherever you go, there you are. -
Week 5 goals:
* sort bento ACCESSORIES and plan to use more of them
* look into new things to try like furikake from samples on hand
* pre-plan the bentos and other meals for 7 days ON PAPER OR AT LEAST ON THE PC
* refine mise en place according to meal plans
* make at least 4 bentos and photograph them
* post here and write a report on my adventures!
~ Begin by knowing you have already arrived ~
my blog - http://honeysheistwisted.blogspot.com/
Well I have joined the Bento community too late to participate in the first 4 weeks of this challenge so I will just start here instead. :)
At this stage I have mostly started off making Bento for my partner as a neat way to build upon the gifts (the Bento boxes and accessories themselves) that I already gave her and it is just a nice way to creatively express my love for her via a medium that we both in turn love so much (food!)
I am also quickly learning to love exploring the new foods and tastes and fitting it all together as a joy in itself though. I find that in some ways it is quite like my software work in that it is all somewhat modularised and then fits together in a nicely (hopefully) presented package :)
-> Improve my mise en place (I have always been a big fan of this approach anyway, but I find that Bento is making me redefine the way I need to approach this, specific to the task)
-> Build up my food knowledge and subsequent vocabulary
-> Build up my johbisai accordingly
-> Gradually increase my learning of new recipes to add to my repertoire
-> Gradually increase my use of variations of those recipes I have already learnt.
-> Become more familiar with exactly how much of any one food I need, to combine with the others and fill the boxes whilst maintaining a nice balance overall.
In terms of weight loss, I haven't been directly using Bento for this so far but I can see how the measured portions could be a very useful tool for this and plan on looking into this further. I have been on a general weight loss journey in any case and have lost 46kg this past year or so and am doing okay with it so far, but I can see that Bento could very much become part of that in the future as well :)
Welcome to the Just Bento forum.
Why not do the whole 5 week challenge anyway? You don't need to be in sync with the rest of us, and the forum will be staying open after it finishes. I can imagine that there may well be a few people who would like to do that.
My blog is Food and Shoes
Reasons I like making bentos:
-I know that I'll have a fairly tasty lunch that I can enjoy without fear of indigestion issues, which has helped me eat a few times when my appetite's been low, or has helped curb my urge to buy something greasy that would inevitably end with my befriending of the nearest toilet bowl.
-It's a nice way to carve a bit of time to take care of myself and take care of myself, which I don't do nearly enough.
-And while I don't have much of a choice about bringing my own food to school, it does make me feel a bit less deprived to have something nice of my own, which is also tasty.
Things I've learnt:
-Having a johbisai is a really good idea.
-Varying my two meals at school is somewhat difficult, but planning out helps, as does having most of my bento stash in my pantry/fridge in an immediately visible range. Also, having a johbisai really helps.
-While school food in general is unkind to my stomach, I can still get away with a carefully picked out sandwich, or some sweet loaves, or a bagel or something. And soup seems especially safe, which is nice as a protein alternative.
-Don't try to make two mains in the morning.
I could still work on being more organized, as I definitely could have a lot more things built up for my "stash" and just knowing what I'm going to do, I guess. However, I'm far more organized now than I was pre-challenge.
In terms of weight loss, I've lost about 3kg since the beginning of the challenge, and my weight's settled here. I'm not sure if it's the IBS diet (no oil helps), or the strain of school, or if it was the portion control from the bento, but it's been nice to lose those 3kg for vanity reasons.
So week 5 goals:
-Keep up with the organization!
Which means:
-->Keep using up leftovers
-->Keep on planning out bentos, even if it's just jotting down a few things on note paper the night before
-->Keep trying to do mise en place
And finally, keep on having fun. :)
When I read Maki's focus for this week "Putting it all together, and moving forward" I thought "Great, it is exaclty what I had in mind for my week 6 and 7 and 8, that is to say for the weeks and months that will follow the challenge!"
Pre-planning and having everyday a nice bento for lunch is not always that easy or natural, but in these past 4 weeks I learned a lot on how to get organized and I tried to see the 'fun side' of cooking and making the bentos, and while doing so I realized how much I can save (money and time) and became more conscious of general wastes in my life that I'm currently trying to 'fix'.
I know that once the challenge comes to an end, I will have to put extra efforts on bento-making (I'm really feeling part of a group now, even though I cannot post in the forum as much as I would like to, and hope to keep this feeling alive) but I'm really motivated to go on with bento-making and adjust it to my habits.
With this week and following weeks I will
:: continue making bento every day, with a 'one-dish obento' once a week (also for weeks to come) like pasta or rice with fish/meet & vegetables
:: try to eat better at breakfast (home made biscuits, dried fruits & green tea) and have healthier snacks
:: focus on the money saving aspect of bento, also by filling it with less meat/fish and more dried beans (cheap & healthy)
:: work on the pre-planning and continue to work on organization of staples and freezer/refrigerator
:: use a smaller bentobox at least three times a week
:: prepare 'dried beans bentos' for my father (who should pay attention to glycaemia and eat helthier) and his lady who is not very fond of cooking
:: try to be more involved in the forum!!!
Dear Maki
my reasons for making bentos
:: to save money (I did not realize how much food I wasted until I got into the challenge, and thank you for this) and use all leftovers!
:: to eat healthier
:: to get to practice more Japanese style recipes
still have problems in
:: having the kitchen/cupboards/refrigerator well organized
:: arranging food in the bento and making it look nice
but enjoy
:: exercising on organization and pre-planning, and love to take notes on bento making and recipes in my notebook!!
I've learned a lot from this challenge. Some things I am ok with and some things I need to work on.
* I need to stop being so elaborate, at least some of the time. I plan an extravagant meal using a recipe I find intriguing. I love to cook so that's good. But I find my bentos are a bit heavy and I find I'm still a little peckish after eating. SO I am trying to go for healthy volume in terms of items and additions, and cut back on the sweet or salty snacks I use to supplement.
*I haven't lost any weight, but I realize from calorie tracking it's not my food, as I have not been far off my estimated mark. It's the lack of movement. So I need to get my butt in gear! I also have to do something about my weekends as they are random and therefore unaccounted calorie wise. This could be what's holding me back.
*I like eating my largest meal at lunch. I avoid reflux when I eat lightly at dinner, but I need more dinner structure. I should plan my dinner too, as I already am starting to plan breakfast.
*I do enjoy my lunches, so I will keep it up, and it's priceless to see folks drooling over my home packed lunch. My effort for myself and my SUN has been a boost for us both.
*I need to make better use of what I have on hand and stop being tempted by blogs (recipes and food info) and the grocery stores! Saving money begins with being grateful for what you have.
I have been packing lunches for years, I am just far too frugal to eat out all that much (looking at my immediate family I seem to be the only one), but I have had trouble with the blahs. I would do the typical thing where I would pack a salad or a sandwich, which got pretty boring with just vegetables, beans, and the occasional egg. Needless to say I was very happy to find bentos, which I have been packing since last summer. And I really like opening up a nice, healthy lunch every day kind of gives me something to look forward to.
This challenge has been very good for me, it has made me have more variety and it has given me the push that I needed to start losing weight again. I think I have lost about 10 lb. since the end of December (did not have a working scale, so I am not sure), now I am back to my low and hopefully I will be able to get to a new low eventually.
So this week I am going to take it a little further with the weight loss and actually start recording my calories again. My husband gave me his old ipod touch (he got an iphone), so I got an app that allows you to track calories and even calculates your RMR for you. Since it is easier than using a regular journal I think I will be able to stick to it.
No time!!! This week I'll be lucky to squish in bento whenever I can, and am mainly aiming to have a proper breakfast every morning.
Will come back to analyse my bento making at the end of the week.
"A common way to tell if it is well cooked is to throw the sausage onto a hard surface; if it bounces, the sausage is good."
I'm definitely working on my bento stash -- this really helps if I'm feeling uninspired! In the last 24 hours, I've stashed servings of brown rice, sushi rice, onigiri, black bean burgers, balsamic sesame chicken. I also have some pre-cooked legumes (lentils and black beans) that I can make into other things or just eat with the brown rice. I will probably make lentil snacks with some of the cooked lentils.
I'm trying to eat all my meals at home this week because I keep winding up getting glutened when I eat out. It's happened so much recently (with things that aren't supposed to contain wheat, but actually DID contain wheat APPARENTLY) that now I've got secondary lactose intolerance again. Sigh. Because I do produce lactase but can't take it up due to the gluten damage, Lactaid is of no help at all.
So, my goals are to feed my vegetarian guy meals with plenty of vegetables and protein (he seems to do well on a lot less protein than I need) and to pack mine with as much variety as I can -- preferably a little of everything. I've also been slipping off my diet (mostly been eating too many fried potatoes!), so I pack the bentos after breakfast when I'm not hungry. This keeps me from making food choices when I'm already hungry, which often means I'll wind up eating something I shouldn't.
My flickr photostream: http://flickr.com/photos/astrogirl
All my bentos appear on flickr, but not all on my blog, which is here: http://astrogirl.com
Interesting questions!
My life doesn't have a lot of naturally occurring structure and yet I find that I'm happier and healthier when I have a bit of structure within and around which I can do my free-spirited thang. For a number of reasons, including my health, planning meals and eating them at a reasonable time works as a good structure for me. So making a habit of making a bento lunch each day works really well in this regard. Another thing I love about bento is that each bento has a wider variety of foods than I would normally eat for lunch, and this just makes me feel more satisfied with lunch, which in turn helps me not graze my way through the refrigerator, which for me almost always leads to eating too much.
I want to continue to improve my relationship with my pantry: using the staples I have before buying new staples, and not feeling the need to hoard things as if I was back in neanderthal times! It will be much easier to use what I have if I can actually *see* it. One thing I've noticed is that some weeks I'll buy too many groceries to actually use in a week, which means that I end up scrambling to preserve food via freezing/pickling, etc., or else having to throw away perishable food that I didn't get to in time.
This week my goals are to make bento each day & share them via the pool, continue working on using the johbisai I have and making more as I need it.
Finally, I hope to row 3 10-minute pieces each day for this week. Yes! I finally (just today) got my rowing machine uncovered, oiled, and ready to use! I got batteries for its little onboard computer, and I've dusted off my user account and training log over at the Concept2 rowing site. I'm so excited! I actually already rowed about 5 minutes, so yay!
Exams are starting this week, and studying for it started last week, so I didn't come round to my report for last week by now and I'm not shure when I will find the time.
At the moment I like making bentos, because it is something to look forward to to eat, and making it gives me time not studying! Hope to finde more time soon!
I am finding a dilemna of sorts. I have endeavored to eat my largest amount of calories for lunch, so my bentos are pretty large and because of that I feel pretty stoked about eating. But its seems I'm still hungry after lunch, 10 minutes, and hour or 2 hours later. Today I tried to stave that off with a snack of hummus and crackers (a Tribe pre measured kit) and while I am doing well on the calories, I don't feel fulfilled and satiated. Any suggestion for making more volume without upping the calories much. I am allowed 700 calories for lunch, and i have a bento that measures .7 liters. (rest assured I eat smaller breakfast and dinner)I have variety, like today I had curried veggies and basmati and brown rice( 1 cup each), with a tsp of almonds, one minced apricot, and green onions, also a small roti, which was heated without oil, and a banana. Why am I still hungry? It does seem I'm eating below my calories for the day mostyl all days. But really what can I do to boost without being a total piggy?
Less carbohydrate and more fibre, protein, and veges. And a bigger box if necessary to hold the veges.
Carbohydrates tend to be sort of addictive - and you know what they say about rice - you feel hungry again in half an hour? Protein and fibre (and fat for that matter, but we don't talk about that) are filling and satisfying for much longer. If I were you I'd dump the basmati rice and replace it with some sort of protein. If you are vegetarian (or even if not), with something beany, which adds fibre as well. Baked falafel, Maki's vegetarian dry curry, that sort of thing. Carbs and protein have the same number of calories by weight, so you can do a straight swap - by weight, not necessarily volume! You can also use bulghur wheat instead of rice, it has about three times the fibre of brown rice.
I also have a max of 700 calories for my bentos with a 0.7 L container, but I usually stay in the 500-600 (if you want some examples you can look at my bentos, I am juanknowsspanish on Flickr). To keep myself full I usually pack:
::1 cup of brown rice (in some form) ~ 200 cal,
::~ 200 cal of protein, and
::I pack the rest with as many vegetables as I can (maybe with a bit of olive oil when I can spare the calories, whole grains and fat combined can make you fell full longer).
Another trick that I have learned, from past dieting, is that calorie tapering can be pretty effective. Having breakfast be the biggest meal and have 100-200 calories less per meal through out the day, some do this with carbs too but I don't see a big difference personally. And personally I have a mid-morning and mid-afternoon snack, just to keep me going and avoid being ravenous.
I have a similar problem. 10 minutes after finishing I get hungry again. But normaly this hungry feeling goes away when I eat somthing sweet, like a little candy or something. I guess it does have to do with my stomach starting to work on the things I have just eaten and the energy needed for this, which is not immediately available. It works for me and is easy put to test
Having lost nearly three kg (6 1/2 lb) in the first four weeks of the challenge, I certainly intend to continue making bentos for myself - and I do wish my granddaughters were a little closer so I could make cute ones for them! Actually I wish they were closer full stop. Never mind, I'm visiting in April; by which time I shall be a svelte 66 kg (or maybe less, the way things are going) thanks to bentos.
Is there any reason why we can't continue to report back here weekly? I'm happy to keep putting up the "Week x Wrapup Report" posts if others want me to. I find it a great motivation myself.
My main problem at the moment is freezer space - I've built up such a stash of meatballs, falafels, bits of chicken and beef etc, that I'm running out of room. My main aim for week 5 is going to be NOT to cook any more protein things, but use up a good bit of what is in the freezer. I am going to concentrate on interesting vegetable accompaniments if I feel like cooking - maybe make Maki's cooked to death peppers again, without leaving the kitchen this time. The dry curry with cauliflower and broccoli instead of beans was great too - I'll be making that again. And of course the runner beans are beaning so I'll have them as often as possible.
As far as Maki's idea of extending the bento concept to dinner - I already do that, but in reverse. I make large stews and curries and things and freeze them in 250 ml plastic containers. Soup goes into 400ml containers. Whenever I cook rice or bulghur I do the same thing - one cup of raw grain becomes one serving to eat immediately plus three freezer portions. One meat portion plus one grain portion plus whatever veges or salad I like make dinner. That's as long as there is no cheese sauce involved in the veges; it ups the calorie count considerably. Of course I don't eat this every night - I do eat steak and fish and suchlike, but it means I have a ready supply of dinners that can be ready in 15 minutes, and of which I have some idea about the calorific value.
* What are the one or two best reasons for you to make bentos a part of your life?
I have looked at bentos for a long time but always decided that since I take leftovers or whatever for lunch 9 times out of 10 getting a specific box was just a waste of money, especially as I'd probably get over the whole bento lunch thing in a couple of months anyway, making it a bigger waste of money AND a waste of space. Well, the day I told myself I am allowed to splurge on myself and spent $20 on a new lock'n'lock lunch set has changed my life for the better. Which seems weird but is true. Bento lunch means I have to think about food and how it looks and do I have my ratio of foods somewhat correct rather than just having something to eat. It's reinvigorated my love of food AND made me eat vegetables more regularly (yes, I'm nearly 30 and I don't often eat vegetables, mostly by accident).
Since starting this challenge I have been throwing away less food at the end of each week (those limp carrots, that sad looking capsicum) and trying to be more creative than just having what we had for dinner. Because of this and actually looking _properly_ in the fridge and pantry each day to make lunches I'm saving money by using what I have instead of buying new all the time.
* What aspects of bento making are giving you problems? What do you enjoy?
I don't feel very creative with my bentos. I feel like I'm eating the same couple of foods over and over, but only when I'm taking photos and comparing them. I seem to only eat carrot sticks and broccoli, with one or two days of green beans, for my vegetables. I'm hoping once I've moved and settled into my new kitchen I'll be able to branch out a little more. Though I still think I'm a picky eater, so I'll need to get over that!
I also can't seem to make a bento in the morning. The one day I intended to make just a tamagoyaki in the morning I ended up oversleeping and grabbed a hard boiled egg instead. I would like to make tamagoyaki. I like it! I want it! I therefore must go to bed earlier or start drinking coffee in the morning or something.
I really really like making lunch for The Boy. It's so girly. I always used to joke about him getting a fancy job when he's done with his phd and being a kept woman who sends him off to work with a packed lunchbox. And now I do it anyway. Though I am definately cranky that I always seem to get his bento prettier than mine! I'm not sure if that's due to my box being solidly partioned, or that I lurv him so much I try harder.
Thankyou so much Maki! This challenge has helped me stay with the bento thing and I hope people do stay on here and help keep each other motivated with it all!
Reasons to make bentos:
1. to be more frugal
2. to have healthier options than what is offered student union's food court
3. to have something to look forward to during my office hours
4. to have fun with my food
I enjoy "playing" with my bento boxes and accessories when I'm making my lunches. After I've assembled a bento, I feel as if I really accomplished something. I also enjoy trying out new foods in my bento.
Presentation is still giving me some trouble. I'm in the habit of prioritizing speedy cooking/assembly, so I'm finding it difficult to slow down and think about the composition and colors of the bentos. Maybe I should pre-plan that aspect of my lunches in addition to the menu itself. A while back, I read a book called Wrapping Culture , written by Joy Hendry. The author basically discusses the prevalence of wrapping and layers in Japanese culture--whether it's furoshiki, architecture, or even social interactions. I immediately thought of bentos as another example of this kind of wrapping. The book--as interesting and informative as it is--made me feel intimidated about emulating Japanese presentation styles. Over time, I want to re-examine the book (although probably not this week) in a more positive way to get some inspiration. I also plan to keep reading bento blogs and looking at online photos to get ideas.
For the fifth week, I want to think of specific strategies to make further progress with my lunches, work on my bento stash, and think about how bentos fit in with my weight loss efforts.
I want to stay online. How else will I get such sage advice from browyncarlisle, maki and the rest of you? Thanks for helping me rethink my bentos. I find that right now my bentos are too brown! I need to add some more color in veggies. And of course learn to balalnce the foods for my health. I can admit that I have a love affair with carbs. I am always seeking that perfect bowl of noodles. Today I realize that I am not always going to be able to solve the questions regarding my health by myself. So thank you for sharing, I appreciate your help and love to look at your creations too. Maybe I will actually lose some weight this time.
Welcome! I think your modularization is spot on, a sort of plug & play lunchbox. Looking forward to seeing more of your bentos.
* What are the one or two best reasons for you to make bentos a part of your life?
* What aspects of bento making are giving you problems? What do you enjoy?
Well let's see... some of the best reasons I've found while doing this are; I'm paying more attention to my food choices. That's not to say I've always chose the best, but at least I'm now aware of when I'm eating better or not. I'm not on auto-drive with regards to food as much as before.
Related to that, I'm eating more vegetables than before. I've always thought of vegetable cooking as an all or nothing exercise. Make up a big batch of green beans for dinner and maybe eat the rest the next night and that's it. Hardy any veggies at other meals. So now I've expanded my veggie choices and am eating more variety, smaller portions but more often, and that's all good.
I've been much better at making bentos for my teenage daughter than for me, and she's been eating more healthfully because of it. The food choices at school are mostly high in salt, fat, and/or sugar and are rather expensive for the size serving. Also, they have a lot of prepackaged food like chips and candy which makes for more trash. So she likes bringing her lunch as it's cheaper and tasty and less expensive. Plus it's better for the environment to reuse containers than disposable ones. Also, her friends are jealous of the yummy lunches she has.
Planning is still my biggest problem in too ways; one-I often forget to plan and end up searching through the fridge and pantry for bento fodder, which at 6:30am is not too fun. The other is when I do plan and make stash food for the week, my other older daughter and her boyfriend raid the fridge and they can inhale a bento weeks worth of say mini-meatballs in one sitting. Grrrr! I certainly don't begrudge them the food, it's that I'd prefer them to eat a sandwich or the dinner left overs than my bento stashes.
They say, well they just taste so good! She has a really weird schedule between work and school, so it's hard to include her in the bento plan. I'm going to have to teach her to make her own, then maybe she will respect the "bento stash" LOL!
Her dad is retired now, so he eats at home whenever he feel like it. He'll make a sandwich most times as that's what he prefers.
I really enjoy the artistic aspect of bentos. I like the nutrition balancing while making them artistically balanced. I love all the different cute boxes and the accessories. Maybe too much! LOL. My bento cabinet is getting kind of full. Could be a down side to being close to a Japanese $1.50 store!
I like the weight loss too! Not much, only 5-6lbs in the 5 weeks but that's about a pound a week which is a realistic amount. And considering I haven't lost any weight in the last year, but in fact gain twenty more pounds, I'll take it as a personal victory!!
I also would like to keep this going informally. I've very much enjoyed the forum and reading about everyone journey too.
I would very much like to thank Makisan for making all this possible. A well deserved applause for her; Hip hip hooray!!!
Domo arigatou gozaimasu!
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Everything you need to know about Selection Sunday 2017, the official start of March Madness.
WHEN: Sunday, March 12, 2017, 5:30 - 7:00 p.m. ET.
HOW TO WATCH: CBS or streaming live on NCAA.com
Host Greg Gumbel will be joined by analysts Clark Kellogg and Seth Davis from the CBS Broadcast Center in New York City, with Ernie Johnson, Charles Barkley and Kenny Smith providing commentary from Turner Studios in Atlanta.
After the teams are announced and the bracket is set, madness will follow. Turner will air 43 game telecasts across its three networks (TBS, TNT and truTV) while CBS will broadcast the other 24 games, including the national championship, Final Four, Elite 8, Sweet 16 and some first- and second-round action.
First Four: March 14-15, Dayton, Ohio
First and Second Rounds:
March 16, 18: Buffalo; Milwaukee; Orlando; Salt Lake City.
March 17, 19: Greenville, S.C.; Indianapolis; Tulsa; Sacramento.
Midwest Regional:
March 23, 25: Kansas City, Mo.
West Regional:
March 23, 25: San Jose.
South Regional:
March 24, 26: Memphis.
East Regional:
March 24, 26: New York.
Final Four:
April 1, 3: Phoenix.


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|Gluten-free vegan banana cookies.
Gluten-Free Banana Cookies Recipe
2 ripe and soft medium bananas, mashed into a puree
1/2 cup light olive oil
3 teaspoons vanilla extract
1-2 tablespoons vanilla rice or hemp milk (at higher altitudes, start with 1 Tbsp)
1 cup Bob's Red Mill gluten-free rolled oats
1 cup sorghum flour or brown rice flour
1/3 cup Bob's Red Mill Gluten-Free Cornmeal*
1/3 cup GF buckwheat flour (or brown rice, almond meal, or sorghum flour)
1/3 cup tapioca starch (or cornstarch, potato starch)
1/3 cup gluten-free oat flour (or any brown rice/sorghum flour)
1 teaspoon fine sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1 1/2 cup organic light brown sugar
1/2 teaspoon or more cinnamon or nutmeg
1/2 cups chopped pecans, walnuts, or peanuts, optional
2 free-range organic eggs- or Ener-G Egg Replacer for 2 eggs made with vanilla rice milk
Mix the bananas, oil, vanilla, rice milk and gluten-free oats in a bowl and set it aside for 10 to 15 minutes (to soften the oats).* If you are making these cookies pronto and not chilling the dough, I might add the cornmeal now, too, to soften.
Whisk together the flour and dry ingredients through cinnamon (basically, you want 2 1/3 cups gluten-free flour):
When the oats have softened in the banana mixture for ten to fifteen minutes, add the mixture into the dry mix and stir well, until a sticky cookie batter forms.
Makes 24-30 cookies.
Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.


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There's more fallout Monday in the feud between American Airlines and pilots. The company said the feud is impacting passengers as well as other American employees forced to pick up the slack.
The number of flight cancellations are worse than expected, topping 400 flights cut in the past week. The latest numbers from flightstats.com show 156 American cancellations on Monday, 40 from Dallas-Fort Worth International Airport.
"We sat on the runway for an hour-and-a-half," said American Airlines passenger Tiffany Brendum.
Brendum is on standby trying to take off from DFW with her 8-year-old son, Jacob. She says her Friday flight here from Chicago was delayed after the pilot reported a series of problems.
"It's inconveniencing mechanics to come out from the hangar, come out to sign-off on it. First, it was tire pressure, then it was a fuel leak. I don't think those are the problems, I think pilots are striking in a different way," said Brendum.
"First of all, we apologize to all of our customers for this inconvenience this has caused. We understand how irritating and unfortunate this is, interrupting or delaying travel plans. We appreciate their patience and hope for their understanding. We also appreciate very much the difficult work this has caused so many of our people, especially appreciate the fabulous job our maintenance crews have been doing, taking care of these additional write-ups," said American Airlines spokesman Bruce Hicks.
Hicks told NBC 5 that mechanics have been working overtime to meet demand after pilots have filed an unprecedented number of maintenance write-ups in the past two weeks.
To meet demand, the company has also brought in crews from Tulsa to supplement staffing to get planes back on schedule.
"It's not fair to the passengers, and it's not fair to staffing here," said Brendum.
The company said it's "all hands on deck" for other employees dealing with the backlash from the cancellations.
"Airport agents are fully staffed to assist with the customer inconvenience issues, including helping reroute customers from last-minute cancellations. Our reservations personnel are hard at work re-accommodating customers from the flights that are part of the 1-2 percent service reduction through October. And flight attendants are, of course, doing a really great job dealing with customer complaints from the significant increase in delayed flights," Hicks said.
The Allied Pilots Association insists that pilots are writing up legitimate issues.
"No pilot in his right mind would falsely make a logbook entry," said Tom Hoban from the APA.
The pilots' union blames the cancellations on an aging fleet of aircraft, delayed maintenance and layoffs for what it calls an "operational disaster." The pilots insist, they want to get off the ground like everyone else.
"The pilots aren't paid until the aircraft is pushed off the gate. We're dealing with the same frustrations you are. We want to see the aircraft safely in operation," said Hoban.
Still, some passengers don't sympathize with the pilots.
"They need to get over themselves and realize it's not just affecting them, it's affecting everyone," said Brendum.


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October 5, 2015
Okay. So now we have a Patreon. I'm actually not sure what to do with this thing because we don't really produce a lot of spare content but everybody tells you that if you have a webcomic, you should have a Patreon. So...
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Monsters are real. They lurk in the dark, but there's an ancient force that even they fear. She works at the local coffee shop.


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Poached chicken is a really handy thing to have around, for making chicken salad, sandwiches, and a whole lot more. When I have the time and the will, I poach whole chickens and stock them in the freezer. These days though, I don't have the time or the energy for such tasks, so I cheat a bit and poach boneless chicken breasts.
While chicken breasts are so handy, it's very easy to overcook them. This method is just about the easiest and most foolproof way of cooking the white meat so that it's moist and tender, yet cooked through properly.
Use a pan that is deep enough to hold the breasts plus water to barely cover them. I use a small frying pan.
Put the water, salt, a splash of sake or sherry (optional), and a piece of fresh ginger that you've sliced up roughly, skin and all, into the pan. Put the chicken breasts in, and turn on the heat. Heat up until the water is boiling, then turn over the breasts.
Turn off the heat and pull the pan completely off the heat (important if you're using an electric range), cover with a tight-fitting lid, and let it rest there, off the heat, for 10-15 minutes depending on how big the chicken breasts are. (If you are doing this in the morning, this is the time to go take a shower!) Poke the center of the breasts - they should be bouncy and slightly yielding, not rock-hard. If they feel too soft, poke a hole in and peek inside - if it's a bit too pink, put the lid back on and leave for another 5-10 minutes. If the liquid has cooled down too much, take the chicken out, heat up the liquid on its own, add the chicken back to the liquid and put the lid back on for another 5-10 minutes.
You can store the poached chicken breasts in their liquid, well covered in the refrigerator, for about 2-3 days. You can also freeze them, either whole or sliced or shredded up. Add the chicken to salads, to stir-frys at the last minute, and more.
This is a very refreshing summer salad. The yogurt dressing keeps it low-fat. Peaches in a savory salad? Trust me - it works!
If you make this salad for bento, be sure to pack it with an icepack, especially in hot weather (see Summer bento safety).
To make 2 rather large portions:
Slice the cucumber as thinly as possible - using a food cutter or mandoline makes this a lot easier. Sprinkle with salt, and massage the cucumber with your hands to make them limp and exude moisture. Wrap the cucumber slices in a clean kitchen towel and squeeze tightly to expel as much moisture as possible.
Cut the peach up into chunks - you can peel it if you want, but I usually don't bother.
Combine the yogurt with the spices and mint. Put all the ingredients in a bowl and mix well. Taste and add a little salt if needed.
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This yogurt chicken salad looks AMAZING!! I will have to look around to see if I can find the spices in my area. I can't wait to try your method for "not overcooked poached chicken".
Hey Maki, I've been meaning to try this sort of thing but wasn't sure on timing so thanks. In your instructions you say to cut the breast in half, do you mean to halve the thickness or is it just to fit in the pan?
Those are some great looking meatie chicken!
I've been a long-time reader, and have also used your chicken poaching method for a while now, but I only made up the salad recipe yesterday.
What a hit!! I substituted Amchoor for the anardana, and it worked out just fine. I'll definitely use this again as the hot weather's come early--91 today in NJ! It was also my first time giving that treatment to cucumbers, and we loved it; tasty, easy and "fancy"-looking.
Thanks for all your great work!
I found your site today and I am in love with it!! I've been wanting to make bentos for a while for my nieces and nephews for school, but couldn't find recipes that they would enjoy. THANK YOU SO MUCH!!!! And its just before school starts here in the USA.
Also your method of poaching chicken is very interesting. I always just put the chicken in a deep microwave bowl with water almost covering it; then add enough milk to it so that its covered. I always comes out nicely moist and is handy for needing it in the next 5 min.
Thanks again for all your help!!!
I tried this and they were rock hard. What did I do wrong?
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#HOA70 Football Closet Dividers -BLANK-
This design is a BLANK closet divider. Design comes in sizes 4X4, 5X7 & 6X10 in formats DST, EXP, HUS, JEF, PES, PCS (only 4X4), VIP, XXX, SEW... Your download wil contain a zipped folder with all file formats included.
Closet Dividers Tutorial
1. Hoop medium/heavy stabilizer (tear away works great)2. Stitch block 1 as a guideline3. Spray temporary adhesive onto stabilizer and lay a piece of stiff craft felt down, smooth out and stitch block 2 the tackdown4. Cut around edge of design as you would an applique5. Stitch the next lettering blocks or decorative stitch blocks *if applicable6. Remove hoop, spray temporary adhesive to BOTTOM side of stabilizer, lay another piece of foam (or a piece of fabric) down and smooth. 7. Return hoop to machine and stitch the next tackdown block to tackdown the 2nd piece of felt underneath.8. Remove hoop and cut around edge of design to remove excess felt.9. Put the same thread in bobbin as you use for the top, replace hoop and stitch the final block, which is the satin stitch to finish edges of design.10. remove design from hoop and either trim stabilizer or tear excess stabilizer from project depending on the type of stabilizer you use.
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Homework Exercise on Drift & Diffusion in Bulk Semiconductors
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The tutorial questions based on Drift Diffusion Lab v1.0 available online at Drift Diffusion Lab. Students are asked to explore the concepts of Drift, Diffusion, Quasi Fermi Levels, and response to light.
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Killing your customers is not generally considered a good business practise, but tobacco companies seem to excel in this field.
Associated health problems attributed to the smoking of cigarettes prior to the 1930's were unknown. 'Doctor Recommended' and 'Good for Digestion' advertisements were common in the 1920's. Then in 1932 a paper published by the American Journal of Cancer made the connection between cigarettes and cancer.
Many more papers were subsequently released, solidifying the health issues from cigarettes. By 1957 the Surgeon General (USA) became involved with the issues and by 1964 he had filed an official report connecting cigarettes to cancer.
In the early 70's a Smoking Act was passed by the US Congress, TV bans and warning labels were brought into effect. Within the space of four decades the image of cigarettes had changed. Smokers (the minority) still believe it's their right to smoke, not the non-smokers (the majority) right to breathe clean air. On 1st July 2001 smoking will be banned in all public places in the UK following successful bans already in place in Scotland, Ireland and Wales.
Way back in 1973 warning labels were introduced and the first ban on smoking in a public place was introduced in Arizona. California, New York State and Ireland followed suit years later. Other countries throughout the European Union are now lining up to back a ban on smoking in enclosed public spaces
In 1984 warning labels were changed on the packet of cigarettes. Meanwhile in Canada, Brazil, Singapore and Thailand packs already contained graphic coloured images with additional health warnings. Ireland and Belgium have indicated that they will introduce some of the 42 images approved by the EU in the near future.
Leo Burnett
'Original' Marlboro
Philip Morris used the Leo Burnett Company in 1955 to develop a 'minor cigarette brand with a predominately feminine image and turned it in to a big seller by using close-up photos of ruggedly handsome men', The 'Marlboro Man' arguably the most successful marketing campaign ever, took the idea of smoking and linked it with the image of rebellion, freedom and personal choice. Thus, any attacks made on smokers or smoking becomes an issue of losing that freedom or the government interfering in the personal choices of the people. This changed somewhat in 1993 when passive smoking or second hand smoke was recognised as a cause of cancer. The issues of freedom to smoke and personal choice changed to one of injuring others.
Marlboro Man circa 1955
Marlboro cowboy circa 1956
Marlboro Country circa 1973
The tobacco companies answered by employing marketing strategies for a healthier cigarette, this started in 1952 with the introduction of filters. 1.3% of cigarette sales had filters in this year but by 1956 over 25% had filters. Now almost all cigarettes sold are filtered. The next step in the elusive search for the healthy cigarette occurred in the 70's with the introduction of the 'Tar Wars'. Arguable the most famous brand created was 'Marlboro Lights.' The words Light and Medium were outlawed in 2002 in the UK. Cigarette tar and nicotine yields are measured by machines that smoke but bear little relation to the way humans smoke cigarettes. However it is widely perceived that a Light alternative is safer but there is no evidence to support this.
The continuation of marketing 'Marlboro Man' and 'Marlboro Country' saw the emphasis shift from the product to one were a cigarette or pack of cigarettes had completely disappeared from the advertisements and now the focus was on satisfaction and taste. The whole appeal of the product is one of rebellion and freedom. Marlboro ads no longer sell a product but sell an image.
As the Western worlds taste for cigarettes diminishes with the knowledge of cancer and the new legislation against tobacco smoking in public places and raising the age to buy from 16 to 18, the tobacco companies shift their emphasis to new and emerging markets in developing countries. Not unlike other corporations who set up sweat shops in Free Trade Zones throughout the developing world, the tobacco companies are also taking advantage of cheap labour and land and take with them a whole new set of health, environmental and social problems. Although cigarette sales in the western world have diminished the tobacco companies report bigger profits year on year, but at what cost to public health and the environment?
- I'm Going to Stop Smoking - Manana, Manana, Manana. DAY 12 Perry – Barcelona to Bermondsey Listening to: Amaury...
- Smoking And The Environment Cigarette butts or filters are the most common form of...
- Buying Individual Health Insurance Picking an individual health insurance provider is an extremely huge verdict an individual can make....
- The Danger of Fad Diets and Why They Never Work When desperate to loss weight, people tend to lean toward fad dieting, due to their...


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Here Come the Leonid Meteors! main content.
by Joe Rao on
Circle November 17 on your calendar, for early that morning a good showing of Leonid meteors appears likely.
According to theoretical predictions by several noted astronomers who specialize in forecasting meteor showers, there might be anywhere from 20 to 30 meteors per hour seen under ideal conditions during the early morning of Tuesday, November 17th.
Actually, Leonid meteors can be seen every year around November 17th. Leonid particles typically are scattered sparsely, so that, in most years, we see only a few Leonid meteors per hour. For North America, this year's enhanced activity results mainly from the Earth passing through a trail of dust emitted by a small comet more than four centuries ago.
Observers in the eastern United States will be particularly favored for maximum activity is expected sometime between 3:30 and 5:30 a.m. Eastern standard time, when the radiant of the Leonid shower will be well up in the dark southeastern sky. (A meteor shower's radiant is the perspective point from which all the meteors would appear to originate if their paths were traced backward far enough. The higher the radiant is, the more meteors flash into view all over the sky.) The Leonid radiant is within the so-called Sickle of Leo; a backwards question-mark pattern of stars that outlines the head and mane of the constellation Leo, the Lion. Hence the meteors are known as Leonids. Nevertheless, observers all across North America may experience a good Leonid show with meteors flashing out every few minutes.
Also a big plus in 2009 is the lack of any interference from the Moon. New Moon is on November 16th, so skies will be dark for catching the fainter meteor streaks. And the first light of dawn will not break until shortly after 5 a.m. local time.
The Leonids are caused by cosmic garbage. That may not sound sexy, but it still should make for a good sky show. The meteors are produced by particles that are shed from the Comet Tempel-Tuttle every time it passes close to the Sun during its approximately 33-year orbital journey. Trailing behind the comet is a dirty trail of very small dust particles, generally less than 1 millimeter in size and orbiting the Sun. As the particles run into the Earth's atmosphere they vaporize within a few seconds at altitudes of about 60 miles above our heads.
Astronomers are forecasting that between roughly midnight and 5:30 a.m. on November 17th, the Earth make a 400,000-mile journey through a cloud of particles that was ejected from the nucleus of Comet Tempel-Tuttle back in the year 1567.
Larger particles, up to pebble-size, can produce brilliant meteors known as fireballs, rivaling in luminosity the brightest stars and planets and on rare occasions, even the Moon. Leonids travel at very high speeds through our atmosphere—up to 162,000 miles per hour—and some can leave bright trails of ionized atoms producing trains that can last for many seconds, or even minutes.
In order to see meteors, the sky must be clear and your selected observing site should preferentially be free of light pollution; the less light, the more meteors will be seen! Notice that Leonid meteors occur in the after-midnight hours. Hence, there is no point in starting your observation much earlier. Diehards who do not want to miss anything of the show should then continue to watch until dawn. Those who cannot afford to stay up that long should focus on a period of, say, one or two hours. The very best interval to watch is expected to be between 3:30 and 5:30 a.m. EST on the morning of Tuesday, November 17th.
Be very aware that it can be very cold in mid-November: you should, of course, wrap-up well in several layers of warm clothing to ward off the cold. For comfortable observing, use a reclining chair and place yourself either in a suitable sleeping bag or under several blankets. While observing, do not fix a particular star, but scan the area of sky from the north-west to east. Look relaxedly and patiently across a wide area of sky and wait for a shooting star to appear.
Old chronicles contain references to past Leonid meteor storms back to the 10th century A.D. The best-known Leonid meteor storms are those of 1833 and 1966, when literally tens of thousands of meteors darted across the skies during the peak hour! The 1833 meteor storm was so spectacular that it in fact launched meteor research as a branch of astronomy.
Unfortunately, we cannot expect a repeat of that in 2009, but with Leonids appearing at an average of every two or three minutes, a very entertaining meteor display is anticipated.
Good Luck and Clear Skies! And, feel free to share your experiences in the comments section of this post.


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Item # 649119
June 1, 1789
GENTLEMAN'S MAGAZINE, London, June, 1789 Among the articles are: "Extract from a Sermon at Bristol on the Slave Trade" "Description of a Tour Through the West of England" and so much more. But the best content is news headed: "America" which reports from Philadelphia: "...his Excellency George Washington, the President Elect of the United States, arrived in this city...His Excellency rode o horseback in front of the procession. The number of spectators who filled the doors, windows, and streets which he passed was greater than on any other occasion we ever remember...Every countenance seemed to say, 'Long, long live George Washington, the Father of the People!'...At 3 o'clock his Excellency sat down to an elegant entertainment of 250 at City Tavern...This Excellency, having traveled with great expedition from Mount Vernon, proceeded yesterday morning for New York." (see photos). Washington was en-route to New York for his inauguration which would happen on April 30.
Present are the 3 full page plates called for.
Complete in 96 pages, 5 by 8 1/4 inches, full title/contents page featuring an engraving of St. John's Gate, nice condition.
A very nice magazine from the "mother country" not long after the end of the Revolutionary War. This was the first periodical to use the word "magazine" in its title, having begun in 1731 and lasting until 1907.
Category: The 1600's and 1700's


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In 1826, northern settlers arrived in what is now Villa Rica and soon discovered gold. Later, with the arrival of a railroad, residents moved Villa Rica to its current location so that the rails would pass right through the center of town. The city then grew even more.
Today, Villa Rica is still growing, the Atlanta Journal-Constitution in 2000 proclaiming it one of the trendiest places to live in metro Atlanta.


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Rodney Olsen at The Journey has started a new blog Carnival called Thumbs Up!
Want to highlight someone making a positive difference?
Is there a blogger who deserves a pat on the back or simply something that has you feeling thankful this week?
The blogosphere can sometimes be a pretty negative place so I reckon it's great to make a habit of accentuating the positive.
I want to link to a number of bloggers who are writing positive posts each week.
Do you want to be a part of the positive? You can post a thank you to someone, a list of reasons you're thankful this week, or highlight people doing something worthwhile in your community. You don't have to post every week but it'd be wonderful if you're prepared to make the effort to write a positive post most weeks.
If you are not familiar with Rodney, he's located in Perth, AU and hosts a Christian radio show. His posts are usually very thought provoking. I think this is a great idea and suggest you check out his blog. He has buttons you can add to your blog. I have added one to my sidebar along with a link to the Thumbs Up Carnival Submission form. A Carnival is different from a weekly meme in that you can post any day you wish and you need to submit your post, either through the Blog Carnival link or by sending Rodney an email. You can check out the first edition of the Carnival here.
Many of you already do this, Susie's Sunday Blessings springs to mind. For me, I think it is important to try and find something positive to reflect on and write about especially in the weeks where bad things just seem to pile up and threaten to overwhelm me.
For my first Thumbs Up I would like to tell you about one of my families. I have had members of this family on my route for the last few years. The youngest member will be starting school next month. She has a beautiful smile even though she has leukemia.
They bought a used pool and went to a local company for a liner. The company they picked refused to sell it to them, instead they gave it to them. When they got out to the house to install it they looked over the pool the family had bought and decided it wasn't suitable and gave them a new pool. The family did not request any of this but the company felt that this was something that they wanted to do. I would be happy to post the name of the company here but they can't do this for every family, it was just something that they felt was the right thing to do at the time and they are not looking for publicity.
So a big Thank You! and Thumbs up to a local company that did something wonderful just because they could.


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1,337-1,764 SqFt
Blas Estrada970-324-6177
Paul Matthews970-988-5161
Kennan Razey970-412-1210
Paul Schnaitter970-222-8841
Great location in the heart of Berthoud, just a short distance to Hay's Market, Berthoud High School, Berthoud Park, and only minutes to I-25.
You'll enjoy standard features, including granite or quartz counter-tops throughout, stainless steel appliances, tile bathroom floors, engineered hardwood floors throughout the main level & more.
Completed units in early 2019. Please ask about our preferred lender incentives.
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