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Between Lines Deck Chair / 4.995 dkk
Designed by Stine Weigelt
Between Lines Deck Chair brings you down to earth in a perspective where everything seems more peaceful. A classic deck chair with a simple Scandinavian look .
- Details
- Teak
WxDxH: 61,5x93,5x90 cm / Seat H: 28 cm
Item no. 1550605
- Packaging
- WxDxH: 95x107x14 cm
Weight: 12,7 kg
- Material and care
Proper usage and maintenance
Proper usage and maintenance is vital for getting the most out of the valuable resources we have. Our designs are made to last for generations, but just like everything else, they need a little care to get there.
Teak is commonly found in Southeast Asia, Central and South America. Our FSC-certified Teak comes from Central America, Brazil and Indonesia, while our non-certified Teak comes from plantations in Southeast Asia and Trinidad; managed to sustain a renewable and reliable supply of wood.
Teak is a heavy, hard and sturdy type of wood. The high content of natural oils makes it highly weather and rot resistant and is therefore a good choice for outdoor furniture.
Do a general cleaning when needed with a suitable wood cleaner and soft bristle brush. Rinse afterwards with clear water and let it dry. Note: Wipe off tables, benches and chairs after dinner and such with a dry cloth.
As the wood is untreated, the surface will patinate over time and eventually turn into a beautiful silvery grey colour. If you wish to preserve or intensify the original honey-golden colour, use a suitable furniture oil on a regular basis. No matter what you choose, the wood will be resistant to everyday wind and weather thanks to the high content of natural oils.
Winter storage
The product is usable in all types of wind and weather, all year round. However, during wintertime, it is advisable to store the furniture in an unheated room such as a garage or cellar.
Indoor use
The wood has been dried for outdoor use. Hence, if you wish to use the furniture indoors it may need to be re-tightened once in a while.
Complement this product with
About the designer / Stine Weigelt
From a forest house in a Danish railway town to Tanzania in Africa. From Memphis Tennessee in the United States to the City of Smiles in Denmark, Aarhus. Stine's upbringing has without doubt been culturally diverse and full of contrasts. Her background as a designer is similarly diverse. Stine's practical approach as a designer is build up around two actions – inventing and testing. Thus, new forms and expressions are often determined in the very meeting between Stine's hands and the chosen materials, and she has as always been fascinated with how living materials has the ability of shifting form, colour or surface.


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Although June is typically one of the nicest months in Juneau, the fact remains that we are in a temperate rain forest. All the field trips will provide shelter, but we will also be outside at times, so you should be prepared for cool temperatures (45-60F is typical) and rain.
- Toxic Juneau: Alaska is popularly imagined as both the "Last Frontier" and as a pristine wilderness. Southeast Alaska is known as one of the world's most beautiful places. Amidst the verdant Sitka spruce forests and beneath the gin-clear streams lurks physical evidence of the region's history as the site of large-scale resource extraction. Join us in exploring the toxic landscapes under Juneau's sublime veneer on this tour highlighting this contradiction between the image and reality of Alaska. You've never seen toxic so beautiful! (space is limited, please reserve early). Sunday afternoon. Box-lunch provided. $20
- Alaska Native Juneau: Juneau's Alaska Native presence is central to understanding the environment and culture of this place. The UAS campus, for example, is located on Auke Lake and territory of Auke Kwan Tlingits, who have inhabited Juneau for thousands of years. This tour will provide an Auke Kwan perspective of the area, with story-telling about nearby locales. (space is limited, please reserve early). Sunday afternoon. Box-lunch provided. $20
- Whale Watching: This private (ASLE-only) 3.5 hour, twilight whale-watching tour will be guided by marine biologist Fred Sharpe and Captain Greg Brown. Up to 12 ASLE members will board his custom-built 30' catamaran in Auke Bay Harbor, adjacent to UAS campus, at 6:00pm, heading out to view some of the region's many humpbacks. Light refreshments and beer and wine provided. Thursday, June 14. $185
- Salmon Bake: The Alaskan version of a "banquet": think locally caught salmon, locally brewed beer, and an evening on the beach. Bring your own instruments. Not to be missed. Saturday evening. Adults $40, children $15.

subset: commoncrawl


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Commuting allowance
University employees are entitled to an allowance for the cost of travelling to work. When you commence employment, your commuting allowance is automatically calculated from the number of kilometres that you travel to work. If you relocate, your commuting allowance is recalculated and adjusted if necessary.
How does it work?
You do not receive an allowance for the first ten kilometres, but receive 7 cents per kilometre above this, up to a maximum of € 45 per month. The allowance is tax-free, and you receive it as a net sum with your monthly salary. If you work full time, the allowance is for a maximum of 214 days. If you work part time, the allowance is adjusted in proportion.
If you are a student assistant or a student on placement and you have a student OV-chipweekkaart, you are not eligible for an allowance. Nor will you receive an allowance if the guarantee scheme, special circumstances or particular agreements (for instance you have a disability card) apply to you.
How is the allowance calculated?
The allowance is calculated from the distance between your home and work addresses. Routenet is used to calculate the fastest route, and the number of kilometres is rounded to the next full kilometre.
For example
You live 23 kilometres away from your work:
- 23 km – 10 km = 13 km
- 13 km x 2 (round trip) = 26 km
- 26 km x € 0.07 = € 1.82
- € 1.82 x 214 working days = € 389.48 per year
- € 389.48 divided by 12 months = € 32.46 per month
- This may be adjusted according to the average number of days you travel per week.
When does the allowance expire?
The allowance stops after 20 days of all forms of leave, with the exception of vacation days. Payment recommences on the first day that you resume work. If you are ill for a longer period of time, payment recommences once you are able to work 25% or more of your contractual hours.
Guarantee scheme
When the new commuting allowance regulations were implemented in 2015, it was decided that employees should not receive a lower commuting allowance than they would have been entitled to in the 2005 regulations. If that would be the case, the old regulations remain in force until the employee's situation changes. The guarantee scheme expires if:
- the employee moves from salary scale 5 or lower to salary scale 6 or higher;
- the employee has successive temporary contracts that together amount to longer than 3 years;
- the employee's home address changes;
- the employee's work address changes;
- the employee's average number of commuting days per week changes.
Supplementing your commuting allowance with the Individual Choices Model
You may choose to use the Terms of Employment Individual Choices Model to supplement your commuting allowance. You may choose to offset € 0.19 per kilometre against your gross income.


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Dropped From Health Insurance Without Warning: Was it Legal?
Caitlin and Corey Gaffer know they made a mistake.
Anyone could have done the same thing, the Minneapolis couple says. Still, they can't believe it cost them their health insurance coverage just as Caitlin was in the middle of pregnancy with their first child.
"I was like 'What?' There's no way that's possible," said Caitlin, 31, of her reaction to the letter she opened in early October telling them the coverage they had for nearly two years had been canceled. It cited nonpayment of their premium as the reason.
Except they had paid the bill, they thought.
The Gaffers' snafu — and their marathon battle to correct the error with insurer HealthPartners — is featured in the podcast "An Arm and a Leg," which launches its second season this week and is co-produced by Kaiser Health News.
Like the Gaffers, tens of thousands of Americans each year — exact counts aren't available — are dropped by their insurers over payment issues, sometimes with little or no prior warning from their insurers.
The question is: Can insurers cancel people with little or no notice? The answer is yes ... and no. Like so many issues in American health care, it is surprisingly complicated.
This is one problem the Affordable Care Act was designed to fix. Certainly, safeguards were put in place. Insurers can't cancel people when they fall ill, for example. But the protections for being dropped for a missed payment are uneven. Consumers who get an ACA subsidy have more protection than those who don't.
The Gaffers didn't qualify for a subsidy. So they were subject to state law. Minnesota's law requires insurers to provide at least 30 days' notice before canceling, said Scott Smith, spokesman for the state Department of Health, which regulates HMOs. However, an administrative rule seems to undercut that requirement.
The Gaffers didn't get a notice, they say. Their efforts to correct their error were stymied until Dan Weissmann, creator and host of "An Arm and A Leg," started making inquiries about their case.
Misfired Payments
The problem for the Gaffers started in early September. They changed checking accounts and had to set up all new online payments. When they made their monthly $730 health insurance premium payment, they mistakenly sent it to a hospital owned by HealthPartners rather than the health plan itself. The hospital didn't let the health plan know it had a payment from the Gaffers. Compounding the problem, the couple sent their October payment a couple of weeks later to the correct place but had insufficient funds to cover the amount.
The Gaffers got a letter from HealthPartners dated Oct. 8 canceling coverage back to mid-September. Caitlin was six months pregnant.
"It was a busy time in our life," said Corey, 32, who runs an architectural photography studio. "We made these two little mistakes, but were never given any notice that we were making mistakes until after the fact."
Why didn't the hospital and health plan communicate about the misdirected payment? After all, they are part of the same system and that could have avoided the problem altogether.
HealthPartners spokeswoman Rebecca Johnson said its hospitals are supposed to notify the health plan if they receive premium payments in error, but said that "even though we have this process, we are not always notified of this or not notified in a timely fashion."
As far as a past-due notice to the Gaffers, Johnson said HealthPartners' policy at the time was to include information on monthly statements about outstanding balances.
That, however, is different from getting a warning that "you will be canceled as of this date," said JoAnn Volk, a research professor at the Georgetown University Center on Health Insurance Reforms.
Still, the Gaffers' story does have a happy ending — including an apology and some new notification practices by HealthPartners — but not before they racked up lots of stress and nearly $30,000 in medical bills incurred while Caitlin was uninsured briefly during her complicated pregnancy.
Same Insurance, Different Rules
The ACA bars insurers from retroactively canceling policies if consumers fall ill or discover they are pregnant —things that could have occurred in most states before the federal law passed.
But it does allow allows cancellations for two reasons: false information on an application or failure to pay premiums.
Those who qualify for a tax credit — because they earn less than 400% of the federal poverty level, or roughly $50,000 for an individual — get a 90-day grace period after missing a payment. Also, the law requires insurers to notify those policyholders that they have fallen behind and face cancellation. If payment is made in full before the end of the 90-day grace period, they are reinstated. If not, they're canceled and medical costs incurred in the second and third months of the grace period fall on the consumer.
This policy keeps federal subsidy dollars flowing to insurers during the grace period, even if a consumer has a financial wobble.
It's different for people like the Gaffers, however, who make too much for a subsidy. They are subject to state laws and can be dropped much more abruptly.
Most states have a 30-day grace period to make a payment after the premium is due, said Tara Straw, a senior policy analyst at the Center on Budget and Policy Priorities. But how much prior notice insurers must give before canceling — if any — varies by state.
"In most states, plans would balk at also having to send a notice of delinquent premium," said Straw. "But notice is important for consumers so they can correct the situation and make the payment, especially in a case like this where they made an honest mistake."
It's a policy that harks back to a time before the ACA when individual consumers could be dropped for almost any reason. It isn't clear why the Gaffers received no notice.
Spokeswoman Johnson, when asked about the state requirement, wrote: "Members are notified of any outstanding balance on their monthly premium statements. They have a 30-day grace period."
HealthPartners told the state's insurance exchange as part of an inquiry into the Gaffer's case, that "as far as past-due notices go, we do not send letters for members that do not have [a subsidy]," an appeals document shows.
Following the attention on the Gaffer's plight, HealthPartners has a new policy, rolled out in March and April for customers who don't get subsidies: Those who fall behind will get a late notice around the 15th of the month, said spokeswoman Johnson.
That might have helped the Gaffers, but it is still far less time than the 90-day window the insurer must give by law to anyone who bought the same insurance plan but got a subsidy.
An Apology
As for the Gaffers, who scrambled for months trying to get coverage and went uninsured for a while, there's good news.
First, they got new coverage from a different insurer before they welcomed baby Maggie, born without a hitch and healthy in late January.
Months later, after fielding questions from "An Arm and a Leg," HealthPartners called the Gaffers: It wanted to reinstate them — and cover the outstanding medical bills racked up during their time uninsured.
"We've apologized to the family, reinstated their coverage and view this situation as an opportunity where we can do better," spokeswoman Johnson said in an email.
The Gaffers have learned a lot in the process.
"Being an advocate for yourself is such a huge thing," said Corey.
He's glad HealthPartners has now said it will send warnings to consumers who fall behind on payments.
Oh, and just to be sure, the couple's premiums are now on "auto pay" and "we have like eight calendar reminders set up," Caitlin said. "Today it popped up three times: 'Make sure insurance is paid.'"


text: Join Maker Camp for Field Trip Friday as they travel to CERN to get an inside peek at the LHC and the CMS Experiment! To celebrate this monumental occasion, we're offering special discounts for MAKE Vol: 31 and subscriptions to MAKE Magazine. Watch the video for the discount codes to get the deals from the Maker Shed!


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SAMJ: South African Medical Journal
On-line version ISSN 2078-5135
Print version ISSN 0256-9574
SAMJ, S. Afr. med. j. vol.101 n.4 Pretoria Apr. 2011
Medical negligence pay-outs soar by 132% - subs follow
A combination of patient-claims litigators becoming smarter, fast evolving (and expensive) medical technology and growing patient awareness has sent the cost of reported negligence claims soaring by 132% in South Africa over the past two years.
This is according to the Medical Protection Society (MPS) the largest indemnity backer of health care professionals in the country (26 000 members). It says this is part of a world-wide trend, although patient awareness may be growing faster locally than in more mature democracies. Local MPS members have also experienced a 30% rise in the actual average number of claims over the past four years. There are currently 1 000 cases open for South African MPS medical members.
The net result is that MPS subscriptions shot up from 1 April this year, with the riskier disciplines such as obstetrics, spinal surgery and paediatrics (more specifically paediatricians undertaking any neonatal care) taking the hardest hits. This last group faces the largest increase (185%) because of the MPS's experience of 'catastrophic injury arising in this field', and has been bumped up into a higher risk subscription band, to now pay R26 230 annually. Paediatricians already in the neonatology category face lesser increases and those not doing any neonatology will pay 28% more at R11 750 per annum. Obstetricians and spinal surgeons will pay an extra 43.9% and 65.2% respectively, pushing their already hefty annual premiums to R187 830 and R174 700, respectively.
Gynaecology, trauma surgery and orthopaedic surgery, plastic and reconstructive surgery, bariatric surgery and fertility medicine come in at R101 830, a 48% hike. Least affected will be medical interns (R100, no increase) and non-procedural GPs (R7 750, a 10.1% increase).
The bigger hikes reflect the increase in the cost of compensation awards made to young children harmed by negligent treatment and specifically the substantial cost of funding life-time care packages. According to Dr Graham Howarth, MPS Head of Medical Services for Africa, obstetricians, spinal surgeons and paediatricians doing neonatal work statistically have the greatest chance of facing the most expensive negligence claims. The 132% spike in reported clinical negligence claims was across all claims, with the five highest between 2006 and last year representing more than twice the cost of settling the five highest over the preceding five years.
One neuro patient pay-out - R17 million
The costliest MPS settlement on behalf of a South African doctor yet was R17 million last year (a spinal/neurosurgery case), involving a patient who suffered catastrophic neurological damage.
Said Howarth: 'The most worrying thing is that the value of claims has increased exponentially over the last couple of years. I'm pretty certain it's not about doctors getting sloppy, but much more to do with patient awareness and even commercial lawyers advertising'. The price of patient care packages was also increasing as technology accelerated, enabling patients who suffered adverse events to live longer and have higher quality lives than before. Patient litigators were also becoming more astute as to what they could legitimately claim for. Howarth added: 'For (successful) paediatric and obstetric claimants, you're looking at a lifetime of care nowadays whereas 10 -15 years ago they wouldn't have survived. When it comes to (budgeting for) technology we predict forward 30-40 years, plus factor in inflation over and above that,' he explained. He cited a simple example of children who could no longer walk having to change their wheelchair as they grew older, plus caregiving and architectural design and building costs as disabled patients were forced to alter their living environments to cope.
South African patients 'waking up' to their rights
Pressed on whether there were any peculiarly South African characteristics in the figures he was sharing, Howarth said that the MPS had anticipated that patient awareness in a developing country like South Africa would increase exponentially as citizens became more aware of their rights under one of the world's most enlightened constitutions. Asked what the MPS reserves were currently and historically (the MPS has 270 000 members globally), Howarth would only say the group has R18 billion in assets with more than one billion of this held in investments in South Africa to meet the costs of future claims. 'But you'll find that the graph (claims costs versus subs) basically follows what our litigation is. There are no profits because we're a mutual that belongs to its members and we have no shareholders', he stressed. He said the benefit of belonging to an international mutual was that there was also a central reserve to provide financial protection should there be a sudden and unexpected adverse claims experience in South Africa. The negligence claims increase was a 'general phenomenon' affecting all indemnifiers and insurers in the industry. 'Doubtless members will be cross with us and compare us with others who might be marginally cheaper but our competitors will be confronted with the same context, this is not unique to us, even though we're the largest,' he said.
Unlike most of its competitors, the MPS covers members for their lifetime and beyond, as long as the incident occurred while they were paid-up members. Howarth said his society was hoping to host a local conference on patient safety later this year, involving both government and non-government stakeholders to see what could be done to mitigate risk factors and reduce litigation costs. The conference would be particularly well-timed given the looming National Health Insurance (NHI), and large-scale accreditation of hospitals, both public and private, in order to qualify for state funding. Patient safety and quality assurance form a large part of this process.
'You just have to track our newspapers to see what litigation is costing our government (the MPS only covers state doctors who receive payment for work done outside of the public service - RWOPS). We don't want to be alarmist, but realist and find solutions,' he added. Howarth scotched an Izindaba suggestion that the MPS was being less than fully transparent in sharing its wider dataset. 'You can go onto our website and see all the subscription rates and the increases - our financials are also open for scrutiny - you won't find that kind of transparency among our competitors,' he claimed.
Every year, the MPS runs a series of workshops for doctors on how to minimise exposure to risk. Asked to distil them into a paragraph of pragmatic advice, Howarth said that setting patient expectations correctly when taking consent was crucial. 'If you create unrealistic expectations prior to a procedure, you're much more likely afterwards to be sued if they're not met. And if a patient comes to you and a problem has occurred - absolute openness. There must be open disclosure. There's absolutely no merit in trying to deny or hide,' he added.
Chris Bateman


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| -0.3°C Belfast
Charity Mencap said today it was "appalled" by reports that an autistic woman is to be moved from Swansea to a specialist unit in Brighton.
Claire Dyer, 20, will have to move from the unit she has lived at since April 2012 after Abertawe Bro Morgannwg University Health Board's decision was upheld by a judge, according to the BBC.
Her family obtained an injunction blocking the move but it was overruled at a hearing today, the report said.
The court was told the board had proposed the transfer because staff cannot cope with Miss Dyer's "extremely challenging" behaviour and there was no suitable alternative in Wales, it added.
Catherine Dyer, of Gowerton, said she fully understands her daughter needs care, but believes Brighton is too far away and will make her daughter's behaviour worse.
She said: "We are heart-broken and devastated that my daughter is to be moved 230 miles away and this decision will just tear our family apart.
"We are totally against Claire being sent hundreds of miles away to Brighton, not just because of how far away it is from her family, but also because we do not believe that a medium secure hospital is suitable to meet her needs."
Mencap said it understood the case was at the High Court in London.
Wayne Crocker, director of Mencap Cymru, said in a statement: "Mencap is appalled by the decision today to allow Abertawe Bro Morgannwg Health Board to send Claire Dyer to an assessment and treatment unit many hundreds of miles away from the family that loves and supports her.
"We want to see an end to the unacceptable culture of long-term placements in inpatient units, often hundreds of miles away from their homes, where people are at significant risk of abuse and neglect. This can cause huge distress, and there is no doubt that this is the case for Claire and her family.
"Governments - whether in England, Wales, Scotland or Northern Ireland - must be committed to providing quality support and services for people like Claire in their local community."
The health board said in a statement: "W e make every effort to arrange temporary placements as close as possible to the patient's home so their family is near. Unfortunately this is not always possible because the specialist facilities needed are not available locally.
"Patients with very complex individual conditions may need a specialist assessment, which for safety reasons often needs to be carried out in a secure environment.
"When an assessment is needed we always begin by contacting the specialist services closest to the patient's home. Unfortunately, on some occasions we are unable to find a service in Wales able to provide the highly specialist assessment, care and security needed.
"Should this happen, we then approach specialist services in England. We are very much aware of the distance this can place between a patient and their family.
"However, the assessment is critical and the placement is seen as temporary. We then plan for the patient to return closer to home as soon as possible."


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NEW YORK, N.Y. – The American Beverage Association says efforts by the mayors of 18 cities to stop food stamps from being used to buy sugary drinks won't make the nation healthier.
Mayors from cities including New York, Los Angeles and Chicago are reviving a push against letting food stamps be used for soda and other sugary drinks. They say in a letter sent to congressional leaders Tuesday it's time to evaluate approaches limiting the use of the subsidies for sugar-laden beverages in the interest of fighting obesity.
The American Beverage Association represents the non-alcoholic, refreshment beverage industry. It says obesity is "a complex health condition that affects Americans of all income levels," not just those on food stamps.
Last year more than 47 million Americans used food stamps. The benefits can't go to buy alcohol, cigarettes, hot food and some other items.


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Photograph of Archibald MacMechan's family members
- PC1, Box 9, Folder 12, Item 16
- Item
- 1976
Item is a photograph of some of Archibald MacMechan's family members visiting Dalhousie University. The photograph shows Mrs. C. R. E. Willetts (daughter); Mrs. Vlademir Ceruin (granddaughter); Mrs. John Campbell (granddaughter, daughter of Mrs. Willetts); and Gregor Campbell (great grandson). The family members visited a display about MacMechan which was organized by Ms. S. Rogers-Bell of the Killam Library Special Collections.
Donkin, John


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Wild Side: From Head to Foot at Ba Le in Uptown
Editor's Note:While we're all familiar with the usual dishes around Chicago like pizza and Italian beef, there's a whole world of adventurous food in Chicago from bugs to offal. Dennis is ready to explore the wild side of the dining scene.
Here on Serious Eats Chicago, we do go back to favorites and cover them multiple times. Ba Le is no exception. The bánh mì is exceptional, from the crackly and airy bread down to the balanced fillings and sweet pickled vegetables. Personally, I try to expand my horizons by not revisiting places too many times. But a friend of mine posted a peculiar picture of pickled chicken feet on Facebook. Out of curiosity, I asked him where he found them. The answer? Ba Le in Uptown.
When I covered Ba Le previously, it was for Lunch in the Loop. I pretty much had the sandwiches and that was about it. But when I visited Ba Le in Uptown out of sheer curiosity about those chicken feet, you should have seen my face. It was like, whoa. I know, I'm really articulate. Turns out I don't like chan ga lam chua ($4.95). They are chewy, cold, sweet, and vinegary. There's surprisingly a lot of chicken flavor, almost to the point of being gamy, but not much meat, as you can tell. It's just rubbery skin and a little bit of connective tissue. I do like the hot spicy Chinese version of chicken feet a lot better.
Rooting around their refrigerated section some more, I found a lot of gems, including the head cheese ($5.95). You know it's serious business when the first ingredient listed is pork snout. It's chewy, salty, and porky with whole black peppercorns tossed in for bright temporary heat. There's an ever-so-faint flavor of star anise and cinnamon, too. I made a sandwich with it for lunch today. Mmm, piggy noses.
Pork pate ($3.95 for 9 oz) is a standard spread on the classic bánh mì combination of ham (or pork belly), head cheese, pickled vegetables, sliced jalapeños, and mayo. It's a little on the crumbly side and isn't too livery or funky, and I've been happily munching on it with bread today as a snack. For those who are a little afraid of liver, this can be your gateway. If you don't like it, you can yell at me later, after which I will cry disappointed man-tears in the corner.
On the sandwich menu I noticed some interesting fillings for the bánh mì, which I'd previously missed. This includes the sardine banh mi ($4.95). The sardines aren't anything special; they're more or less straight from the can, tossed onto the sandwich with the usual suspects, but you know what? They work pretty well! Canned sardines are rich with oil and soft to the bite, so the pickled vegetables come into play immediately with their crisp vinegary sweetness. And that crackly bread just makes the sandwich unique.
I'm as big a fan of the pork skin bánh mì ($4.25). The tiny chewy strips of skin aren't a very substantial filling and don't lend very much flavor to a bite of the sandwich.
I've never had a Vietnamese dessert before, so my foray into the basil seeds with jackfruit ($2.25) is completely new. When soaked, basil seeds create a little jelly coating around each individual seed. It's pretty cool. But the flavor of this dessert is very musky, a little mildewy, and distinct in a way I've never experienced. I want to like this dessert better, but I'm still struggling with the taste a little.
Having such a new experience at a place I've been to multiple times has made me wonder what else I've missed. Where the hell have I been? Well, I know the answer to that question already: I've been at home, pantsless, playing Grand Theft Auto V. Don't you all come running to my front door all at once now, ladies.
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.


text: Home / Nymph / Diawl Bach Nymphs / Gree Holographic Red Head Diawl Bach. (1851) Gree Holographic Red Head Diawl Bach. (1851)£0.55 Size Choose an option#12#14#16Clear Gree Holographic Red Head Diawl Bach. (1851) quantity Add to basket Description Additional information Reviews (0) Description Diawl Bach fly: Welsh for Little Devil. This all round nymph attractor pattern can be fished in a variety of ways and it gives excellent results in rough water, as well as, calm. The Diawl Bach Nymph Trout Flies are suggestive of all sorts of aquatic insect life, especially midges. In Britain and areas of Northern Europe the Diawl Bach Nymphs have become one of the most popular still water flies of recent times. The secret to the Diawl Bach Trout Fly, is its sparse, nymph like profile which makes it a great choice for all seasons and conditions. Carp and trout adore the Diawl Bach Flies. How to fish the Diawl Bach: For many Stillwater trout fisheries, Diawl Bach's can be fished in a similar style to buzzers, with only a very gentle retrieve. The leader and end of the fly line should be watched carefully for takes that may only be a slight draw but unlike most I also retrieved the Diawl Bach with a fast figure of 8 and had some of the best days fishing play with the speed and I can nearly guarantee you will not blank with the Diawl Bach. The Bach might be most heavily associated with reservoir fly fishing and rainbow trout, but this is also highly underused fly on lochs and wild lakes for brown trout. If the fishing is tough, or there is little wind, a Diawl Bach on the point presents a subtler target for less aggressive fish. Another key area when fishing the Diawl Bach is the end of the retrieve. Never rush to bring the flies out of the water, but make a slow steady lift, by gradually lifting the rod as you bring the last few feet of fly line in. This can take twenty seconds or more and the ascending motion will quite often bring a late take if you get it right. Additional information Size #12, #14, #16 Reviews There are no reviews yet. Be the first to review "Gree Holographic Red Head Diawl Bach. (1851)" Cancel replyYour rating * Rate… Perfect Good Average Not that bad Very poor Your review *Name * Email * Yes, add me to your mailing list. This site uses Akismet to reduce spam. Learn how your comment data is processed. Related products Olive marabou Buds Diawl Bach. (1848)0 out of 5 £0.55 Sunburst. (1967)0 out of 5 £0.55 Yellow Hot Head Diawl Bach. (1870)0 out of 5 £0.59 Orange Marabou Buds. (1958)0 out of 5 £0.55 Red Diawl bach. (1832)0 out of 5 £0.55


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Waterville, Vermont
|This article is a stub. Help us to expand it by contributing your knowledge. For county and town page guidelines, visit U.S. County Page Content Suggestions.
Waterville is a town in Lamoille county, Vermont. It was formed in 1824 in Vt. from Franklin county. The probate and court district for Waterville is Lamoille. For more information, contact the town at P.O. Box 31, Waterville 05492. On the attached map, Waterville is shown as 3 in Lamoille county.
For information about the state of Vermont see Vermont Family History Research.


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If there's one thing I've heard non-stop lately it's that digital marketing is becoming more customized and tailored to the wants and needs of consumers. Those creepy Eye See You Mannequins, facial monitoring at gas stations, and those social ads that somehow know that I was shopping for a watch yesterday are all proof that brands are able to cater their advertisements to appeal to something we're actually going to be motivated to buy.
This has created a unique opportunity for marketers: enhanced Google AdWords campaigns which were launched on July 22nd of this year.
In their SES Chicago session, Michael Griffin and Lisa Raehsler reviewed what those campaigns are and how to design, segment, and optimize one. Here are some of the key takeaways from their session:


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Sunday, 28 October 2012
Have Your Say and Win £250
In the early days, the guide was available to buy as a book, and more recently by a paid subscription on its website.
Google acquired Zagat last year and as of May this year, Zagat reviews and ratings are now tightly integrated into the Google services, and the Zagat.com site became free to use.
A complete survey of Ireland has just been completed and Zagat are busy gathering reviews for Edinburgh & Glasgow and want help from you. Diners can win £250 of restaurant vouchers – by reviewing where they love to eat out. Zagat are looking for the kind of things that people would say to their friends – whether the decor is good, the music is loud/quiet, what the best dish, basically all the reasons someone would want to go.
To have your say on the best places to eat in Glasgow or Edinburgh, simply follow the link and get reviewing. You never know, your next meal might be on the house!
Posted by Unknown at 09:53:00 No comments
Sunday, 21 October 2012
5 Questions - everything CHILLI
Over the last few years there has been a big increase in the different ways that red (or green) hot chilli peppers are working their way into our food. In the old days, our old friend the chilli was simply chopped up and added to a stir-fry, but nowadays we can find the chilli hiding in ice cream, in chocolate bars and hot chocolate drinks, as well as a huge range of relishes and jams.
A few weeks ago I met Lynn Duthie, who runs "everything CHILLI", at the Ayrshire Farmers market in Kilmarnock. After sampling a few of the sweet and spicy relishes, I was hooked. From the few flavours that I sampled, the Lime Shred was easily my favourite. In fact I've almost finished the jar that I bought a few weeks ago, the sweet and spicy relish is delicious with cheese on toast!
Here's Lynn's story.
How did you get started?
It wasn't a conscious decision to start a small business! The very first batch of "chilli jam" I made was to give to a friend (who likes chillies as much as I do) as a gift a few years ago. From there, the more people that tasted it, the more people that wanted some. I bought a few nice food jars, made three or four varieties of spreads and took a stall at a small local craft market with another friend, and was surprised at how well my products sold.
After that I decided that I'd like to take it further because I enjoyed inventing unusual flavours and working on the marketing of the products, and liked the sense of achievement when new customers enjoyed the spreads.
I made sure that I was following production and sales regulations, found ingredient and packaging suppliers and booked places at craft market stalls and farmers markets, and things have grown organically from there. I still do absolutely everything myself, from ordering jars right through production, design, promotion and sales to book keeping.
What's the best piece of business advice you could give?
My background is in business and marketing, so I'd say do your research first to make sure that the market is there and that you can satisfy that demand in a way that fits your business model and at the same time you should be open to new opportunities that may require change. But just as important is to follow your gut instinct and be uncompromisingly true to yourself – do something that you get really excited about as that will keep you going through any tough times and make the wins all the more satisfying, and that also means that when you speak to customers your enthusiasm will rub off on them.
Where would you like to see your business in 5 years time?
I might have relinquished some responsibility to other people by then! I hope that I'm still innovating, still enjoying it and still letting my customers experience new flavour ideas. My seasonal editions and new products are great fun to invent, so I hope that I'll still be 'flavour inventor' to the business in whatever form it may take in 5 years' time.
If you could only have one of your own products, what would it be & why?
Gerry, you ask really difficult questions! My favourite changes from month to month. I probably use Original Chilli the most because it's great with cheese and lots of savoury dishes as it is, and it's gorgeous used as a glaze for baked salmon too. I do love Lime Shred's citrusy punch, and new seasonal editions always get me excited simply because they're new inventions and I love taking them to a market and sharing them with my customers to see what they think of them.
You can invite one person (living or dead) to your last meal – Who would it be and why? …and what's on the menu?
My last meal? What a horrible thought! The main dish would have to be something that I had never tried before – if I didn't enjoy it then the disappointment would be short-lived, if I did enjoy it then I would go out happy. Maybe some strange exotic delicacy that I haven't even heard of yet!
I do know that I'd make some everythingCHILLI cookies with the tea/coffee as a sweet treat afterwards though.
And the person to have it with ... Speedy Gonzales, the fastest mouse in all Mexico! He loves cheese, so there would be no arguments about whether to have a cheeseboard or not, and being from Mexico he would love chillies, and he's a little cheery fellow, just what I'd need if I was facing my last meal! Plus he might join me in a little cheeky margarita cocktail.
If you like your relish with a kick then "everything CHILLI" have a huge range of flavour combinations to choose from. A little chilli can add an extra dimension to both sweet and savoury food. The current range of fruit and savoury spreads includes scrumptious and exclusive flavours that have a hint of warmth and, for the heat-seekers among you, there are also one or two that are rather hot, check out the website for a full list of flavours available.
Keep up to date with "everything CHILLI" on Facebook or Twitter.
Posted by Unknown at 12:33:00 No comments
Wednesday, 17 October 2012
Review - La Cantina, Teguise, Lanzarote
Brown Delicatessen, Sarah of English Cakes Lanzarote, and Mike & Julie who run the Lanzarote Information website, who had all suggested that we pop into La Cantina in the old capital, Teguise, to try the food being served up by Benn & Zoe.
We had tried to catch up with Benn on the Sunday afternoon that we visited the big market at Teguise but when we stuck our head through the door he was in the middle of a busy lunch service. The restaurant was buzzing and the food being served looked fantastic so we made the decision to come back for our lunch on our final day.
On a Sunday, all roads lead to Teguise as the holidaymakers from all over the island head to the former capital for the weekly market, however on any other day of the week, Teguise reverts back to a sleepy and picturesque village. We had to be at the airport by mid afternoon so we were eating a little earlier than we had been used to over the last two weeks but despite our earlier lunchtime sitting, when we arrived we were quickly seated and left to look over the menu cum place mat. La Cantona reckon that they have the largest selection of Lanzarote wines on the island. I won't argue, there were loads to choose from! Nicola ordered her favourite Stratvs Rosado but Zoe advised that due to a smaller grape harvest than previous years, the Rosado was in short supply. Not a big issue, it just meant that we had to try another locally produced wine. Zoe recommended her own current favourite, Guiguan, a crisp and fruity Malvesia Seco.
After a long look at the menu we decided to end our holiday with one of La Cantina's Tapas Boards. One of my favourite ways of eating is to have lots of little bits that I can pick at, and when our tapas board arrived I wasn't disappointed. We had a selection of meats and cheeses including a rich chorizo, Iberico ham, plus a wonderful salami which was flavoured with black pepper and fennel seed. There were two local cheeses, huge olive and pickled red peppers, tapenade which was so good that even Nicola had some (she doesn't do olives), a fresh tomato, garlic and onion relish, fresh oaty breads, and a sweet jam, which may have been made from fig,that worked wonderfully with the meats and cheeses.
All this cost less than €15 believe it or not!
Overall, La Cantina is exactly what I expected from a traditional Canarian tapas bar. Plenty of fresh, local ingredients put together to create a visual and delicious feast. Benn & Zoe are fantastically passionate about providing fresh, quality and authentic food to their regular and touristic visitors, in fact they also have plans to expand the business to include a delicatessen. Teguise might be a little off the beaten track from the bustling coastal resorts but La Cantina makes it trip worth making.
We had tried to catch up with Benn on the Sunday afternoon that we visited the big market at Teguise but when we stuck our head through the door he was in the middle of a busy lunch service. The restaurant was buzzing and the food being served looked fantastic so we made the decision to come back for our lunch on our final day.
On a Sunday, all roads lead to Teguise as the holidaymakers from all over the island head to the former capital for the weekly market, however on any other day of the week, Teguise reverts back to a sleepy and picturesque village. We had to be at the airport by mid afternoon so we were eating a little earlier than we had been used to over the last two weeks but despite our earlier lunchtime sitting, when we arrived we were quickly seated and left to look over the menu cum place mat. La Cantona reckon that they have the largest selection of Lanzarote wines on the island. I won't argue, there were loads to choose from! Nicola ordered her favourite Stratvs Rosado but Zoe advised that due to a smaller grape harvest than previous years, the Rosado was in short supply. Not a big issue, it just meant that we had to try another locally produced wine. Zoe recommended her own current favourite, Guiguan, a crisp and fruity Malvesia Seco.
After a long look at the menu we decided to end our holiday with one of La Cantina's Tapas Boards. One of my favourite ways of eating is to have lots of little bits that I can pick at, and when our tapas board arrived I wasn't disappointed. We had a selection of meats and cheeses including a rich chorizo, Iberico ham, plus a wonderful salami which was flavoured with black pepper and fennel seed. There were two local cheeses, huge olive and pickled red peppers, tapenade which was so good that even Nicola had some (she doesn't do olives), a fresh tomato, garlic and onion relish, fresh oaty breads, and a sweet jam, which may have been made from fig,that worked wonderfully with the meats and cheeses.
All this cost less than €15 believe it or not!
Overall, La Cantina is exactly what I expected from a traditional Canarian tapas bar. Plenty of fresh, local ingredients put together to create a visual and delicious feast. Benn & Zoe are fantastically passionate about providing fresh, quality and authentic food to their regular and touristic visitors, in fact they also have plans to expand the business to include a delicatessen. Teguise might be a little off the beaten track from the bustling coastal resorts but La Cantina makes it trip worth making.
Posted by Unknown at 00:15:00 No comments
Sunday, 14 October 2012
Recipe - Easy Raisin Danish
One of the programmes that I ended up watching was Barefoot Contessa, I had never heard of Ina Garten before but after watching her putting together tasty and simple dishes with ease, I will be checking out her website on a regular basis. The great thing about the Danish recipe below is that you can adapt it easily to suit your own tastes.
- 250g puff pastry - shop bought is ok
- 50g butter, softened
- 50g raisins
- 50g Demerara sugar
- 1tsp ground cinnamon
- Roll your pastry out, you're looking for a size of about 12" square.
- Brush the pastry with the melted butter before scattering the sugar, raisins and cinnamon over the top.
- From one end, roll the pastry up forming a tight roll. Using a sharp knife, slice the roll into pieces about 1" in thickness.
- Put the cut pinwheels into a buttered muffin tray before placing into a preheated oven 200C for 15-20 minutes.
As the kitchen began to fill with the smell of buttery pastry and caramelising sugar and cinnamon time seemed to stop! After what seemed like the longest 20 minutes, I removed the raisin Danishes from the oven and set them aside to cool. Shortly after, my addiction started in earnest. The Danishes were delicious, sweet and buttery, and perfect with my early morning coffee.
I love the fact that the recipe is quick, easy and very adaptable, and am already thinking about what I can make next Saturday morning!
Posted by Unknown at 05:48:00 No comments
Wednesday, 3 October 2012
Review - Casa Roja, Puerto Del Carmen
We've been coming to Lanzarote for a number of years now, seven in total if my arithmetic is up to scratch. However, Casa Roja in the harbour area of Puerto Del Carmen has been serving up quality food for much longer. In fact, Casa Roja was originally built in 1850 by Dom Rupert Gonzalaz Negrin, where it served as a building to store animals such as chickens, goats and camels. Over the years, the front area increasingly became a busy meeting place for the many tradesman.Fishermen from all over Europe would bring a variety of fresh fish, especially herrings, sardines, mackerel and bream. As quickly as the goods came into the red houses, they were dried, salted and then sold, mainly by the Canarian women.at this point in time, Casa Roja was a renowned trading area, and became a important symbol of the Varadero community.
Over the following years, three families resided at The Red House, one of which turned the building into a small shop that sold groceries. Mainly the building served as a storage area until the end of the twentieth century when it was eventually reinvented as a restaurant.
The restaurant has changed hands many times over the years but the original structure of the building has always remained the same. Casa Roja still maintains its status as the most important landmark in the old harbour area of Puerto Del Carmen.
Casa Roja sits right on the waters edge with tables set up to allow its diners to enjoy a fantastic view of the harbour and the picturesque hills in the distance. We have eaten in Casa Roja a few times over the years and the restaurant had always been busy on our previous visits, and tonight was no different as the restaurant was already very full. After being greeted by Heidi at the door, we were quickly seated at our own waterside table before being offered an aperitif of 'Cava Martini' by the restaurant manager, Viktor.
The Cava Martini was a brilliantly refreshing start to our evening. A fresh blend of martini and lime juice, shaken with ice before being topped with cava and a bruised mint leaf. This is a definitely a drink that I'll be recreating at home, it was very good.
The wine list had a wide range of Spanish and Island wines to choose from. As we had been to Bodega Stratvs the day before for a little wine tasting, we decided to order a bottle of the Stratvs Blanco which was a light, crisp Malvasia that so easy to drink, with food or on its own.
As we finished off our aperitifs and began to enjoy the wine, Viktor talked us through the specials that were available this evening. English head chef, Paul, has cut the size of the menu considerably, putting a huge emphasis on producing high quality food whilst trying to use as much locally sourced ingredients as possible. The specials demonstrated this by incorporating tuna, and prawns that both came from the surrounding waters.
Nicola ordered Seared Scallops with bacon, and fig jam for starter. This was to be followed with Sea Bass with Buere Blanc and chives, served with Canarian Potatoes and salad. I found choosing starter very difficult as there were so many things that I love to eat. In the end I plumped for the Timbale of Tomato & Mozzarella with Basil jelly. For my main meal, I ordered the Fillet of Beef dish from the specials.
Our starters arrived pretty quickly and we could see that presentation is an important factor at Casa Roja. It didn't take long to see that the food didn't just look good, it tasted fantastic too! The scallops were cooked perfectly, the slight charring from the grill giving a nice smoky flavour to the sweet & succulent scallops. The accompanying fig jam was sweet and sticky, but balanced with the saltiness of crisp bacon pieces scattered over the top.
The timbale of tomato and mozzarella was a delightful twist on the classic 'Salade Caprese'. Firm sweet tomato and creamy mozzarella had been placed in a mould before being bound in a basil jelly. When turned out onto the plate, the jelly tower was accompanied with soft avocado and tomato pieces and garnished with fresh rosemary and dill. Finally, the timbale was topped with a Gofio cheese Tuille biscuit, helping to add a crunchy texture to the starter. Where do I start? This starter was amazing! Everything on the plate had a reason to be there, the flavours and textures were perfect, I especially loved the jelly which tasted exactly of fresh basil without the jelly texture causing confusion. I have to be honest and say that I initially thought the Tuille was overcooked as it tasted slightly burnt, that is until I remembered that it was baked with Gofio cheese. The strong flavour of the cheese in the biscuit is quite overpowering on its own, however when combined with the other flavours on the plate, everything came together wonderfully.
The expectations for the main courses were now incredibly high, and after a short ten minute break, two more beautiful plates of food were brought to our table.
Grilled Sea Bass is Nicola's favourite fish, tonight she was tucking into two huge grilled fillets of soft, sweet Sea Bass smoothed in a rich Buere Blanc with chives. The fish was well seasoned, and served on top of salty Canarian potatoes and a well dressed salad, finally the whole dish was sprinkled with some Lanzarote black salt flakes. This was fancy fish and chips, done incredibly well. Nicola made short work of her Sea Bass, however her overall enjoyment was dented slightly by a small collection of bones that she was gathering on the side of her plate. I know that when you order fish that there is always the chance of a bone or two, but not enough to create a small mound. The head chef was very apologetic about the bones, in fact I think he was a little annoyed that a fish could leave his kitchen with that many still intact.
The fillet of beef that I had ordered from the specials menu was, put simply, steak served with potatoes. What I actually had was possibly the tastiest and juiciest steaks that I have ever eaten! The fillet is marinated with Malden salt flakes, Lanzarote black salt, fragrant pink peppercorns, and a little truffle oil, before being grilled and placed on top of the same salty Canarian potatoes and dressed salad that the Sea Bass had come with. I had been warned that the steak didn't come with any sauce because the steak didn't need any. Those are brave words especially when fillet steak needs a lots of help to bring the flavours out. How they manage to get so much flavour into a piece of beef is beyond me, words cannot describe just how tasty my medium cooked fillet steak was. I rarely order steak when I go out for dinner and I think after this meal that I will be less likely to order steak in the future, it just wouldn't be fair!
After drinks, wine and two fantastic courses, we were both full. I didn't think that either of us would manage dessert but a quick look at the dessert menu soon had us changing our minds. Nicola seen the words 'Baileys, chocolate, and bread & butter pudding' and her decision was easy after that. I'm a big lover of cheesecake so when I was told that the special was a cheesecake that incorporated the local 'Bienmesabe' into the base and filling of the cake, I had to try it.
As we waited for our desserts, the head chef kindly came out and had a brief chat with us about the changes that he had made to the menu as well as a giving a brief biography that stretched back almost 30 years including time served under chefs Marco Pierre White and Gary Rhodes.
Desserts arrived and we were both glad that we had ordered a third course. The bread and butter pudding was a dense stack of Baileys soaked bread layered with rich dark chocolate, served on a bed of raspberry coulis and more chocolate sauce. To lighten this sumptious pudding, it was topped with a scoop of creamy vanilla ice-cream, finished off with more chocolate work. It must've been good because Nicola managed to clear her plate in record time!
My 'Bienmesabe' cheesecake was another example of how local products are used on the menu. Bienmesabe is a Canarian dessert of ground almonds heavily soaked in honey, usually served with ice-cream. Tonight, the Bienmesabe was mixed in with both the crisp base and the filling to create a deliciously sweet cheesecake. A homemade passion fruit sorbet was placed on top, helping to cut through the sweetness. Sweet and sharp working well to put a smile on my face. This was a deliciously well flavoured cheesecake.
Six plates of food were ordered, and every plate was sent back to the kitchen empty. The total cost of dinner for two, including three courses, aperitif and a bottle of locally produced wine, was just over €100. In my opinion it was money well spent, the levels of skill in the kitchen are clear to see in the food that is served, and the flavours and textures that we tasted were well put together.
There are a number of restaurants who have been nominated for Michelin stars, but if you're looking for fine dining on the island, you don't need to go any further than Casa Roja in Puerto Del Carmen.
Keep up to date with Casa Roja on Facebook.
Posted by Unknown at 03:15:00 No comments
Monday, 1 October 2012
Review - Bodega @ La Cascada, Puerto Del Carmen, Lanzarote
Bodega has a huge wine list comprising of red and white wines from some of the top wine producers in Spain, such as Torres and Faustino, as well as other world wines. They also carry a strong list of wines produced on the island, in fact in recent years, Lanzarote wine has received recognition and awards in the wine world. There are a number of bodegas or vineyards on the island, each offering tours and wine tasting to those who make the trips to La Geria. Tonight we enjoyed a bottle of Manto, a crisp, clean white wine made from the Malvasia grape. (whilst Malvasia may not be as well known as the Chardonnay or Sauvignon grapes, it has been around for centuries, in fact William Shakespeare mentioned Malvasia wine in one of his early plays)
Bodega have a full a la carte menu with grilled meats being a speciality, as well as a huge range of tapas. Nicola & I both love ordering tapas and getting to choose lots of different things to eat. Tonight was no different as we ordered seven dishes in total. The tapas were brought to the table in no particular order, over the next two hours we were treated to the dishes below.
Pulpo La Galicia - fresh octopus cooked on the grill with smoked paprika, served with sliced Papas Arragudas. Octopus has become a one of our favourite dishes in recent years. Tonight the octopus was cooked perfectly, the combination of smoky octopus with the salty Canarian potatoes was delightful.
Croquettas de Bacalao - salt cod croquettes served with a sweet tomato relish. Salt cod is a common place ingredient in Spanish cooking, the croquettas were a well balanced blend of salty cod, fresh parsley and nutmeg, coated in breadcrumbs before being deep fried. The croquettas were accompanied with the perfect sweet tomato relish.
Queso de Uga - fresh Lanzarote cheese from Uga served with an assortment of toasted nuts. There are a number of cheeses produced on the island using both goats and sheep milk. The cheese served tonight was a delicious sheep milk cheese which tasted great, somewhere between a good strong cheddar and Manchego.
Revuelta con Gambas y Champiñon - scrambled eggs with prawns and mushroom. Creamy, well seasoned eggs packed with plenty of chopped chestnut mushrooms and fresh prawns. The Spanish have a knack for scrambled eggs, this dish was maybe my favourite of the night.
Croquettas de Pollo - chicken croquettes. Every Spanish tapas bar claims to serve up the best Croquettas in the whole of Spain! Admittedly, I think my own croquettas are authentic enough to carry their own 'pasaporte'. That said, the croquettas that Bodega serve up are fantastic! Well seasoned chopped chicken blended with parsley, before being deep fried in breadcrumbs, served with a creamy alioli.
Papas Arragudas - Canarian Potatoes served with Mojo sauce. This traditional dish consists of new potatoes cooked in heavily salted water, so salty that the potatoes float in the pan! (I'll post a recipe for Papas Arragudas in the coming weeks) These salty wrinkled potatoes are a superb replacement for chips or baked potatoes, especially when covered in spicy Mojo Roja!
Gambas al Ajillo - sizzling garlic prawns. Over a dozen fresh prawns cooked in oil with plenty of sliced garlic with a coupe of dried birds-eye chillies for good measure. As a dare, Nicola challenged me to eat the chili as well......challenge accepted and passed! (next time I'll think before accepting the challenge so quickly) This is one of my favourite dishes, I could easily sit with a couple of servings to myself with a chilled glass of white Rioja and some bread to dip.
Carpaccio de Buey - carpaccio of beef. This is Nicola's favourite tapas dish. Wafer thin slices of top grade fillet beef, layered on a platter before being dressed with olive oil, lemon juice and red wine vinegar then chilled in the fridge for a few hours to let the dressing break down the proteins in the beef. Just before serving, generous shavings of Parmegano Reggiano are spread over the tenderised fillet. The combination of flavours on this plate are amazing. The sharpness of the lemon juice and wine vinegar are balanced with the saltiness of the Parmesan, both working incredibly well with the richness of the beef.
The portion sizes are generous and every effort is made to make sure that each tapa is well presented, with every dish tasting exactly how you would expect. We have been eating at Bodega for a number of years now and have yet to be disappointed. To top things off, the multilingual staff are always friendly and attentive, and quick to make recommendations for those unsure of the menu!
Holiday resorts can often be overrun by restaurants that are solely interested in providing cheap and cheerful food aimed at the tourists, and whilst Bodega offer top quality food at great prices seven days a week, the fact that it is frequented by the local Spanish families is perhaps the best reason to take a trip to the old harbour area of Puerto Del Carmen and see what all the fuss is about!
Keep up to date with the team at Bodega on Facebook.
Posted by Unknown at 02:10:00 No comments
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Deadly fires prompt concern about furnace safety
Fire marshals offers safety advice in wake of furnace incidents
A house explosion in Indianapolis is prompting New Hampshire officials to remind residents about proper home heating safety.
Indiana officials said the house explosion killed two people and destroyed homes.
In Maine, investigators said cardboard boxes stored too close to a wood stove caused a fire that killed a father and three children.
On the heels of those two terrible incidents, the region is entering the cooler months of the year and residents are reaching for the thermostat.
New Hampshire State Fire Marshal Bill Degnan said people should make sure they keep combustible items far from their heating devices.
"Whether it's a wood stove, a gas stove, an oil furnace, a gas furnace -- any one of those devices -- keep a good space clear around them. Try to practice at least a minimum of three feet of clear space with no combustibles," Degnan said.
Officials in Indiana said for a natural gas furnace to produce such a huge explosion, numerous safety features would have to fail and investigators said they haven't ruled anything out, including criminal activity.
But without regular maintenance, Degnan said any furnace can pose a danger.
"All too often we see that furnaces are not maintained properly. When they're not maintained, you don't catch the safety devices that may not be working. Like in New Hampshire, we require licensed gas fitters, so if a person comes to your home to work on a gas furnace or a gas appliance, they need to have a license," Degnan said.
The fire marshal said another common mistake his team sees is people stacking their firewood too close to their wood stove.


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EMC is developing flash storage for use throughout data centers, and it's working on software to tie all enterprise flash components together.
The company is using technology it gained through its May acquisition of XtremIO to build an all-flash array code-named Project X, which is due to hit the market next year. The platform will also introduce software that EMC plans to use with flash products in other environments, including on servers and within server networks.
Project X provides an opportunity to design a storage architecture based on flash from the start, without constraints inherited from hard disks and other older technologies, said Zahid Hussain, general manager of EMC's flash products division.
Now in beta testing, Project X will be built with x86 processors and standard solid-state disks, along with standard network interfaces such as Ethernet and Fibre Channel.
But the core of the offering is software that can be applied to other flash storage elements in an enterprise. It "takes full advantage of multicore, understands the characteristics of flash, and is designed to be modular and scalable," Hussain explained.
EMC will continue to develop VCache, a server-based flash product, and Project Thunder flash appliances.
This version of this story was originally published in Computerworld's print edition. It was adapted from an article that appeared earlier on Computerworld.com.
Read more about data storage in Computerworld's Data Storage Topic Center.


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text:
Add a visual element to your lesson plans with our Q&A slide presentation for Beowulf! Project question and answer slides for your whole class to interact with.
Never have to write "the answers" for students to copy from your board again.
It Includes:
• Short Answer Questions & Answers
• Multiple Choice Questions & Answers
• Essay/Discussion Questions
• Contents & Menu Navigation
• Slide-to-Slide Navigation
Short answer and multiple choice questions are listed by book section. Essay and discussion questions are for the whole book.
All questions are taken from our LitPlan Teacher Pack for Beowulf, but you don't need to have/use the LitPlan to use this slide presentation.
Short answer and multiple choice questions come in both QQQAAA and QAQAQA formats.
Although this works sort-of like a PowerPoint, it uses Adobe Flash, so no expensive software program is needed. Flash comes already installed on most computers, and if yours doesn't have it, you can download it free at Adobe.com https://get.adobe.com/flashplayer/
This item is a product to download, with instant access. Q&A Presentations are also available on CD as a part of the Beowulf Combo Pack product, along with the LitPlan and Puzzle Pack.
Copyright Information:
All materials are copyrighted and may not be copied or distributed in any way. These presentations are for classroom use of one teacher in his/her own classroom. All rights reserved.
To View The Presentation:
After you purchase and download the zipped file, go to the file, unzip it (double click or right click and "unzip" or "extract"), then double click on the tpet_authors.exe file. That will launch the presentation. Navigate using the on-screen navigation. Hit the keyboard ESC key to exit the presentation.


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Jeremy Hefner, Mets offense struggle in loss to White Sox; Mets 0-7 after Matt Harvey starts
The Mets were only playing a Twitter prank when they suggested Matt Harvey would be at Madison Square Garden to watch the Rangers in last night's Game 4 against the Capitals.
Harvey, of course, had to be at Citi Field with his teammates. As for everyone else who showed up, and there weren't many in the sparsely populated seats, the joke was on them.
Instead of seeing playoff hockey, a fraction of the paid attendance of 21,470 got to witness Jeremy Hefner pitch just well enough to lose as the Mets stumbled, 6-3, to the White Sox.
Alejandro De Aza's game-opening home run spoiled any grandiose visions of no-hitters or shutouts for Hefner, and other than Lucas Duda, who hit a tying homer in the second inning, the Mets barely showed a pulse, whiffing 12 times.
In their last nine games at Citi, they have scored a total of 22 runs, which breaks down to a 2.4 average. The Mets are hitting .181 during that stretch, with 83 strikeouts in 282 at-bats, and have scored two runs or less in six of those games.
Speaking of Harvey, they are now 0-7 after his starts.
"It doesn't matter who's pitching," said Justin Turner, who had two of the Mets' eight hits after entering in the eighth inning and later played leftfield for the first time in his career. "We've got to go out and win ballgames. That shouldn't be a factor in it."
Oh, but it is. These days, unless the Mets get the type of shutdown performance Harvey usually provides, they have little chance of coming out on top. Hefner (0-4) had a bad third inning, allowing three runs on four hits, including a bloop two-run double by Conor Gillaspie.
Hefner settled in after the leadoff homer to retire seven of the next eight, but it was De Aza who harassed him again in the third with a one-out bunt single. That started a troublesome stretch for Hefner, who gave up three runs on a handful of balls that weren't hit very hard.
After De Aza came an infield single by Alexei Ramirez and an Alex Rios' RBI double. Gillaspie followed with a pop-up double that dropped in behind second base for a 4-1 lead.
Once again, Hefner calmed down. He stranded Gillaspie at third and then allowed only two more hits over the next three scoreless innings. But with his pitch count at 94, and the Mets desperate for offense, Terry Collins pulled Hefner for pinch-hitter Marlon Byrd in the sixth.
"He didn't let the game get out of control," Collins said. "I think that's all you can ask for from your starting pitcher."
There are different degrees of that, as Harvey showed the previous night with his one-hit, 12-strikeout performance, a masterpiece that wound up as a no-decision. But when Hefner was pulled, the Mets trailed only 4-1, before Scott Atchison and Jeurys Familia each served up a run in the eighth and ninth innings to put this game out of reach.
Duda struck out as the tying run with two on in the eighth. After the Mets scored in the ninth on Mike Baxter's triple and Ruben Tejada's base hit, Juan Lagares also stepped up to the with the chance to tie it -- and promptly whiffed on five pitches. The Mets went 2-for-8 last night with runners in scoring position and are now hitting .194 (19-for-98) in those spots over the last 14 games.
"In some situations, it looks like we're pressing," Collins said.
And that's not funny.


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Customer can return his/her received good within three days after receiving. For returning any goods he/she can go in three ways:
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Peer-Reviewed Publications
Found 37 resultsTitle
Filters: Author is Joel A Fein [Clear All Filters]
Characteristics and Behavioral Risk Factors of Firearm-exposed Youth in an Urban Emergency Department." Journal of Behavioral Medicine. 2019;42(4):603-12."
Is Household Composition Associated With Repeat Fight Injuries in Adolescents Living in Urban Neighborhoods?" J Interpers Violence. 2019."
Intergenerational Effects of Witnessing Domestic Violence: Health of the Witnesses and their Children." Preventive Medicine Reports. 2019;15."
Intimate Partner Violence: Childhood Witnessing and Subsequent Experiences of College Undergraduates." J Interpers Violence. 2019:886260519860909."
Pediatric Emergency Department and Primary Care Provider Attitudes on Assessing Childhood Adversity." Pediatr Emerg Care. 2019;35(8):527-532."
Trauma-Informed Care for Violently Injured Patients in the Emergency Department." Ann Emerg Med. 2019;73(2):193-202."
Adult Connection in Assault Injury Prevention among Male Youth in Low-Resource Urban Environments." J Urban Health. 2018;95(3):361-371."
Application of a Framework to Implement Trauma-Informed Care Throughout a Pediatric Health Care Network." J Contin Educ Health Prof. 2017;37(1):55-60."
Developing a Community-Wide Initiative to Address Childhood Adversity and Toxic Stress: A Case Study of The Philadelphia ACE Task Force." Academic Pediatrics. 2017;17(7):S130-S135."
The Psychosocial Needs of Adolescent Males Following Interpersonal Assault." Journal of Adolescent Health. 2017."
Examining the Role of Supportive Family Connection in Violence Exposure Among Male Youth in Urban Environments." Journal of Interpersonal Violence. 2016."
Modifiable Neighborhood Features Associated With Adolescent Homicide." JAMA Pediatrics. 2016."
Adverse Childhood Experiences: Expanding the Concept of Adversity." Am J Prev Med. 2015;49(3):354-61."
Examining the Role of Supportive Adults in Violence Exposure Among Urban Male Youth." Journal of Adolescent Health. 2015;56(2):S82-S83."
Household and community-level Adverse Childhood Experiences and adult health outcomes in a diverse urban population." Child Abuse Negl. 2015."
Traumatic Stress, Depression, and Recovery: Child and Parent Responses After Emergency Medical Care for Unintentional Injury." Pediatr Emerg Care. 2015;31(11):737-42."
The Knockout Game: Recreational Assault and Traumatic Brain Injury." The Lancet. 2014;383(9916):513-514."
The Assault-Injured Youth and the Emergency Medical System: What Can We Do?" Clinical Pediatric Emergency Medicine. 2013;14(1):47-55."
Childhood Traumatic Stress and the Emergency Department Visit." Clinical Pediatric Emergency Medicine. 2013;14(1):41-46."
The assault-injured youth: what we know, how we use it." J Adolesc Health. 2012;50(3):213-4."
Pediatric and adolescent mental health emergencies in the emergency medical services system." Pediatrics. 2011;127(5):e1356-66."
Self-reported violence-related outcomes for adolescents within eight weeks of emergency department treatment for assault injury." J Adolesc Health. 2011;49(4):440-2."
Development, validation, and utility of internet-based, behavioral health screen for adolescents." Pediatrics. 2010;126(1):e163-70."
Feasibility and effects of a Web-based adolescent psychiatric assessment administered by clinical staff in the pediatric emergency department." Arch Pediatr Adolesc Med. 2010;164(12):1112-7."


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Roger Federer ranked No. 5 for 1st time in decade
Roger Federer has fallen to No. 5 in the new ATP rankings, the first time in a decade he's been that low.
Federer's second-round loss at Wimbledon, a year after taking the title, drops him from No. 3. He was fifth in the rankings of June 23, 2003, two weeks before he won Wimbledon for the first of his record 17 major championships.
Wimbledon champion Andy Murray remains at No. 2 on Monday, behind the runner-up, Novak Djokovic.
Quarterfinalist David Ferrer rises one spot to a career-high No. 3, with Rafael Nadal fourth.
Marion Bartoli, who won Wimbledon for her first Grand Slam title, moves from No. 15 to No. 7 in the WTA rankings.
Serena Williams stays at No. 1 despite her fourth-round loss at Wimbledon.


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In the common Hodge theory books, the authors usually cite other sources for the theory of elliptic operators, like in the Book about Hodge Theory of Claire Voisin, where you find on page 128 the Theorem 5.22:
Let P : E → F be an elliptic differential operator on a compact manifold. Assume that E and F are of the same rank, and are equipped with metrics. Then Ker P is a finite-dimensional subspace of the smooth sections of E and Im P is a closed subspace of finite codimension of the smooth sections of F and we have an L²-orthogonal direct sum decomposition:
smooth sections of E = Ker P ⊕ Im P*
(where P* is the formal L²-adjoint of P)
In the case of Hodge Theory, we consider the elliptic self-adjoint operator Δ, the Laplacian (or: Hodge-Laplacian, or Laplace-Beltrami operator).
A proof for this theorem is in Wells' "Differential Analysis on Complex Manifolds", Chapter IV - but it takes about 40 pages, which is quite some effort!
Now that I'm learning the theory of elliptic operators (in part, because I want to patch this gap in my understanding of Hodge Theory), I wonder if this "functional analysis" is really always necessary.
Do you know of any class of complex manifolds (most likely some restricted class of complex projective varieties) where you can get the theorem above without using the theory of elliptic operators (or at least, where you can simplify the proofs that much that you don't notice you're working with elliptic operators)? Maybe the general theorem really requires functional analysis (I think so), but the Hodge decomposition might follow from other arguments.
I would be very happy to see some arguments proving special cases of Hodge decomposition on, say, Riemann surfaces. I would be even happier to hear why this is implausible (this would motivate me to learn more about these fascinating elliptic differential operators).
If this ends up being argumentative and subjective, feel free to use the community wiki hammer.


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Frank Simonelli has been referring work to me for over 15-years now and I am forever grateful! This time he referred Galcon, Inc
., an Israel-based company that offers water conservation solutions through the use of their Cyber Rain water
irrigation solutions and products. To follow up with their successful "Tell the Cloud" marketing campaign, they had me design, develop and deliver
the components for their "California Drought Report" campaign. Setting up a three-pronged theme concept an email marketing campaign, I designed
three templates for the email and their respective attached PDFs which mirror the content within the email itself. Read On
Read On


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Volant air intake systems utilize a high-velocity venturi filter adapter which provides a smooth transition through the MAF sensor into the intake tube for a much needed airflow improvement over the factory rubber tubing and resonator box. Volant's Cool Air box is larger than the factory unit and incorporates a larger opening to collect a higher volume of colder ambient air.
Filter Options Include:
2015 Ford F-150 3.5L EcoBoost V6 Engine
2016 Ford F-150 3.5L EcoBoost V6 Engine
Instruction Sheets for Part 19627/6/D - Please note your lid and filter may appear different than images in the instruction sheets
This vehicle and part combination is exempt on EO #D-803-3.


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Insurance FAQ
August 2012
This Insurance FAQ is to try and answer some of the many questions that the 2012 insurance policy has engendered.
A number of significant changes to our indemnity and event membership policies and procedures are required as a result of the new insurance policy. The new policy is with a different company because this was the best deal the Board of SCA Ltd could find. The changes that we have to make now are not the result of changing insurers, they are a result of changes to the insurance system within Australia caused by changes to Australian Law that came in earlier this year.
The changes below effect Australian members only and any SCA or affiliate members travelling in Australia.
Why do we need to sign indemnities?
Our insurance company requires us to sign indemnities. It is a condition written into our insurance policy. The insurance agent is well aware that an individual cannot sign away their rights, however they can signify intent and acknowledge the danger of any activities that they are undertaking. Indemnities are requested to be part of our insurance process for this reason.
How will our current indemnity policy change?
There are three changes that will happen from September 1:
1. Our insurer has decided that indemnities must be done at all SCA events and activities.
2. Six-month indemnities are no longer allowed. Everyone must sign a member sign in sheet or an indemnity at each and every SCA event or activity.
3. Member without card indemnities are no longer allowed. Members who cannot prove they have a valid membership must sign non-member indemnities and pay an Event Membership.
How much is the new Event Membership fee?
The Event Membership charge is $5.00. This includes GST.
When does the new Event Membership charge start?
Collection of this money starts on the 1st of September 2012. We were given a grace period of two months in which to implement this change so that we could put appropriate processes in place.
What does the Event Membership entitle people to do?
Event Members can participate in everything at an event or activity exactly as a subscribing member would. They can participate in any marshallate activity they are authorised for. Event members can continue to do work such as constable shifts, marshallate activities and heralding so long as they have paid an Event Membership and are not required to act as an officer outside the event they are an Event Member for. So they can marshal on the field but not be marshal-in-charge since that would require reporting after the event.
When does the Event Membership charge apply?
The new Event Membership charge applies to every SCA event and activity.
What about demos?
For the SCA in Australia demos count as events and so all of our participants must be subscribing members of SCA Ltd or Event Members who have signed indemnities and paid the Event Membership fee. For members of the public, they must sign indemnities and pay an Event Membership fee if (and only if) they participate in any SCA activity. Holding a sword to look at it is not participation, swinging that sword at a pell is participation. Holding a bow is not participation, drawing it is.
What about free or "by donation" events?
Events can still be free or by donation for subscribing members of SCA Ltd. However, our insurers still require us to pay them for insuring any non-members present, therefore Event Membership fees must be collected at all events and activities even if there is no other charge for the event. The group can't pay for memberships from group funds as that compromises our non-profit status so groups can't cover the fee.
Do we have to charge the Event Membership for every day of a multi-day event or just once for the whole event?
Just once for the whole event. Originally we were requested to pay a Day Membership fee, which would have meant charging non-members for every day of a multi-day event. However with further negotiation this was changed to an Event Membership fee.
What about unofficial activities?
There are no unofficial SCA activities. If people choose to do things with their friends in their own time, they do not have to comply with any SCA rules, even if the things they do are SCA-like, but they must be careful to avoid giving the impression that what they are doing is SCA-sanctioned and these things will certainly not have SCA insurance cover.
Who does this new Event Membership charge apply to?
Our insurance requires that SCA Ltd pay the insurer for everyone who is not a current subscribing member of SCA Ltd who is present at any SCA event or activity.
Do children need to pay the Event Membership?
Yes. All minors (of whatever age) as well as adults must have indemnities signed (by their parent or guardian) and pay the Event Membership fee at all events and activities unless they are current subscribing members of SCA Ltd.
What about members of SCANZ, SKA, SCA Inc and any other affiliated SCA groups?
Our insurance is Australia specific and only members of SCA Ltd are automatically covered. Members of our affiliate organisations must be covered individually.
Our affiliation agreements require that we recognise membership in these affiliate organisations and provide insurance so SCA Ltd will cover the insurance fees for these members. Members of affiliate organisations must still sign Australian non-member indemnities at every SCA event and activity in Australia.
How will this system work?
Gate staff must require members of affiliate organisations to sign the existing non-member indemnities. Please mark such indemnities with a large "A" in the margin to make them easy to spot. When summarising numbers at events, gate staff should list affiliate members (split into adult and minor) as separate categories to members (adult and minor) and other non-members (adult and minor). These numbers will be reported to SCA Ltd by your group's Reeve when they pay the group's Event Memberships each quarter. Gate staff do NOT collect the Event Membership fee from affiliate members.
What about College Members?
University club membership is NOT equivalent to SCA Ltd membership. People who participate in SCA colleges must still sign indemnities and pay Event Memberships at all SCA events and activities unless they are also current subscribing members of SCA Ltd.
Why doesn't SCA Ltd pay for them like they will for affiliate members?
1. Members of our affiliate organisations are still paid-up subscribing members of the SCA,university club members are not.
2. We estimate that there are 500 university club members in Australia, half again our subscribing members. Of those, we estimate that only 100 participate in the SCA regularly.
To cover this many complimentary subscribing memberships or to pay the Event Membership for this many people would require doubling our subscribing membership cost and throw an unreasonable burden onto our subscribing members.
What about College events?
University clubs may, of course, run university club events and activities under university rules and insurance. The SCA has no involvement with those and SCA rules and SCA insurance do not apply to them. Note that university club insurance may not extend to people who are not members of the university club and specific approval may be required to get university club insurance for some events and activities, especially if they occur off-campus. That may vary from university to university as they may all have different insurance policies.
SCA College groups running SCA events or activities must comply with all SCA rules for College groups. They must meet the Corpora requirements for being a College, including having the required number of subscribing SCA Ltd members and having all the required officers being subscribing members of SCA Ltd. They must also collect indemnities, collect Event Membership fees, and report on and pay GST.
Colleges operating under university administration rules may run an event as an SCA Ltd event by running the event under the sponsorship of an SCA Ltd branch and complying with all the requirements of this as listed above. The sponsoring group must be fully aware of the event bid and have full financial and compliance oversight as for an event run by the sponsoring group. Such a circumstance may include a kingdom event, an event using the SCA Ltd insurance policy, or an event which does not comply with university requirements (eg percentage of student attendees expected) but will comply with SCA Ltd requirements.
University Clubs that don't meet the requirements to be SCA Colleges may still run SCA events and activities in the same way that guilds, households and incipient groups do – through a sponsoring group. The event will officially be an event of the sponsoring group and the sponsoring group must be fully aware of the event bid and have full financial and compliance oversight as for every other event that group is responsible for.
So, can we run SCA activities on university grounds through a College to avoid paying the Event Membership fee?
No. Events and activities are either university club events and activities, run under university club rules and insurance, or they are SCA events and activities, run under SCA rules and insurance. You cannot advertise university club activities as SCA activities or vice versa.
Does this mean College events are now also liable for Kingdom Levy?
No. College run events are still exempt from Kingdom Levy. This is a decision the Kingdom can make, the other changes are required by real world authorities.
Can we collect the Event Membership charge and then give people a subscribing membership once they've paid the equivalent of a subscribing membership?
No. We must pay our insurers for every occasion where indemnities and Event Memberships are required. Not paying this fee breaches our contract with the insurer. Back dating a subscribing membership to the first occasion a non-member attends could be found to be fraud.
Can the group pay the Event Membership to give newcomers a couple of free events?
No. Using SCA money to pay for memberships for individuals compromises our non-profit status.
Does the change in our insurance change our non-profit status?
No the change in our insurance and the GST paid on our insurance in no way affect our non-profit status.
How must groups pay Event Membership money?
This will be paid to the corporate account every quarter just like current Event Membership money.


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(1 - 1 of 1)
- Title
- An evaluation of ISFET sensors for coastal pH monitoring applications
- Description
- Abstract The accuracy and precision of ion sensitive field effect transistor (ISFET) pH sensors have been well documented, but primarily by ocean chemistry specialists employing the technology at single locations. Here we examine their performance in a network context through comparison to discrete measurements of pH, using different configurations of the Honeywell DuraFET pH sensor deployed in six coastal settings by operators with a range of experience. Experience of the operator had the largest effect on performance. The average difference between discrete and ISFET pH was 0.005 pH units, but ranged from −0.030 to 0.083 among operators, with more experienced operators within ± 0.02 pH units of the discrete measurement. In addition, experienced operators achieved a narrower range of variance in difference between discrete bottle measurements and ISFET sensor readings compared to novice operators and novice operators had a higher proportion of data failing quality control screening. There were no statistically significant differences in data uncertainty associated with sensor manufacturer or deployment environment (pier-mounted, flowthrough system, and buoy-mounted). The variation we observed among operators highlights the necessity of best practices and training when instruments are to be used in a network where comparison across data streams is desired. However, while opportunities remain for improving the performance of the ISFET sensors when deployed by less experienced operators, the uncertainty associated with their deployment and validation was several-fold less than the observed natural temporal variability in pH, demonstrating the utility of these sensors in tracking local changes in acidification.
- Author
- McLaughlin, Dickson, Weisberg, Coale, Elrod, Hunter, Johnson, Kram, Kudela, Martz, Negrey, Passow, Shaughnessy, Smith, Tadesse, Washburn, Weis
- Date


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December 14, 2011
Drivers make their way down Shawnee Mission Parkway in this 2008 file photo. With December under way and winter on the horizon, the Kansas Highway Patrol is sending some reminders about traveling in snowy and icy conditions.
Stories this photo appears in:
Seasonal travel: Be prepared for driving during winter
Be prepared for driving during winter
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The Bone is Showing After Extraction Graft!
You may have had your tooth extracted and a bone graft placed at the same time.
About once or twice a week I get emails from around the world with patients that have had this very common (pre dental implant) procedure.
You may be worried because you can see that the bone is exposed inside your mouth. Yikes!
You may also be worried because small, hard granules, pieces, or particles of bone coming out of the socket. You see white bone showing.
Why Have A Socket Bone Graft?
Socket bone grafting is very common and is encouraged when the outer wall of bone is very thin. The goal is to prevent the bone from shrinking and preserve the bone mass.
Most socket bone grafts have particulated bone added to the socket and are covered with some type of membrane at the same time of the surgery. The bone may be from your own body, from a human cadaver, from a cow or synthetic bone.
The bone on your cheek and lip side of your teeth in general is no thicker than 0.5mm to 2 mm at the most. When a tooth is extracted, the thin wall of bone will naturally collapse inward leaving a depression indent in your jawbone. It is that very same bone that you need to have a dental implant.
Bone Showing is Sometimes Normal
Ideally over the course of the first week, the gum heals over the top and no bone is showing at all. It is not uncommon for some bone to become exposed during the process of healing. It is also not uncommon to have some of these granules come out during the healing process.
I strongly encourage antibiotic use during most socket bone graft procedures as this will help reduce (not eliminate) the chance of infection. I routinely administer antibiotics right before your appointment so that the blood clot (scab) will have the antibiotics within it.
If you are not allergic to penicillin, then amoxicillin 500 mg is an ideal choice. If you are allergic to penicillin, then clindamycin would be another good choice.
What To Do If Bone is Coming Out?
What do you do if you see bone or you are getting small flecks of bone coming out in your mouth? Don't panic…see your dentist and let them know what you are experiencing. As long as you are not infected then it should not be a problem. If you have an infection of the bone graft and socket then you will likely need to continue antibiotics for a second or third round or sometime switch antibiotic families altogether. I generally prescribe an antibiotic mouth rinse also such as peridex. You will need to have some of the top pieces of bone removed.
Signs of infection would be redness, pus, pain and in some cases fever.
The most crucial thing to ensure your socket bone graft extraction success is that the procedure is done well by someone who specializes in implant dentistry. The correct choice of bone product for your situation is important but not as important as the surgeon and your healing ability.
Extraction and bone grafting at the same time is not as simple as just sticking some bone into the socket. The internal cleaning of the socket is super important. All remnants of tooth and inflammatory tissue must be removed. This is not as easy as just scooping it out. The socket must be debrided very well to get down to bare, bleeding bone and is a sensitive procedure especially when you are pulling out a failed root canal tooth.
Fractured root canal teeth are probably the most common extraction that leads to a socket bone graft. Choosing bone that comes from your own body, from a cadaver, from a cow, or totally synthetic all have their pros and cons and you must discuss these with your dentist.
The socket bone grafting for upper front tooth dental implants are critical in establishing the right amount of bone so your front tooth looks great! If there is a dent in the bone, the tooth will look long and may have open black hole triangles near the tooth.
Bottom line…some exposure of bone and bone graft migrating pieces is common, but it is preferred that all of that stays in the socket. It does not mean the graft has failed. Do not confuse a socket graft losing bone with an exposed onlay block bone graft. The rules are different.
Ramsey A. Amin, D.D.S.
Diplomate of the American Board of Oral Implantology /Implant Dentistry
Fellow-American Academy of Implant Dentistry