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How to recognize scam website, online reviews of any website and type of scams? With the growing internet users this is the most searched question on internet. As online scams are emerging in numerous ways users want to know which online site they should trust. If you are one of those users who want to know about Pionex.us review then, you are happily welcomed here.
#type 1 scam: Online shopping
Before preferring any shopping site for yourself do an internet check and check what others are saying about that website.
Scammers are creating scam shopping websites to cheat innocent customers. Scammers creates scam sites that may look real to trap the customers into scam.
In the scam website scammers displays attractive items at unrealistic prices, they hides their companies true identity, accept only PayPal, displays products at un-limited quantities, provide tricky policies, mostly their domain are newly created.
If customers will buy any product from scam site they will receive fake items or nothing so, please be careful of scam-shopping sites.
#type 2 scam: Fraud lottery
Under lottery scam the scammers will send you mail or they will call you any notify you that you have won certain amount of lottery and in the name of tax the scammers will tell you to transfer some amount.
Lottery scammers will sometimes tell you to pay some amount by visiting a scam website; as soon as the user will do payment they will steal their credit-card details.
#type 3 scam: Dating fraud
To find Mr. /Mrs. Perfect for themselves people nowadays give priority to dating sites but, they lose their lots of money while finding their Mr. / Mrs. Perfect as the dating sites that they trust appears to be scam dating fraud.
The scammers will build the trust of people and when they will start trusting them they will disappear by taking their money.
#type 4 scam: Social media fraud
With the tremendous social media users, social media frauds are also growing. Social media scammers collects user's personal details and passwords. After stealing password and personal details they try handle their social media page.
#type 5 scam: Bitcoin fraud
Bit coin is a popular cryptocurrency so, with its growing popularity its scam are also growing faster to steal some money and all personal details from the users.
The bit fraudster encourages the customers to make an initial investment in the business and they will also promise the customers that they will make them rich.
The coins they will sells are sometimes at high risk or either worthless and customers investment will go towards nothing, they will also have customers personal information that they will use it against them.
#type 6 scam: Phishing scam
Phishing is an attempt by fraudsters to take customer all personal information. Emails are crafted by scammers to send the customers that may look genuine.
Phishing scams comes in multitude types, phishing scammers can also send emails that notifies the customers that their account is being hacked by other party so for protecting it you have to click the given link and ask the customers to fill their information.
#type 7 scam: Earn money fraud
Earn money fraudster will give the opportunity to users by promising them to give handsome amount just by performing few tasks. To register the money earning site they will tell the users to deposit some amount for job kit and after taking money from the visitors they will disappear and after that customers can't track them.
#type 8 scam: Anniversary or gift card scam
The anniversary or gift card scammer's shares a link with a message that the website is celebrating its anniversary that claims to give free gift on its anniversary.
The fraudster will tell the users to click on the provided link and after clicking congratulations you have won gifts, notification will pop-up. Within no time the anniversary/scam fraudster will promises the users to win fantastic gifts please do not trust such fraud gift cards.
Some other scams:
As we have told you about all types of online scams in the above article. However, some websites are closed after a few days, or their domain expires, or they are no longer accessible. Some of the websites also lead to a different one.
If you want to learn more about a website that has been shut down, you may look up its reviews, as well as its transparency and whether it was a shopping site or not.


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Iphone guide for everyone
Los Angeles (US: (listen) lawss AN-jəl-əs; Spanish: Los Ángeles [los ˈaŋxeles], lit. 'The Angels'), often referred to by its initials L.A., is the largest city in the state of California and the second most populous city in the United States after New York City, as well as one of the world's most populous megacities. Los Angeles is the commercial, financial, and cultural center of Southern California. With a population of roughly 3.9 million as of 2020, Los Angeles is known for its Mediterranean climate, ethnic and cultural diversity, Hollywood film industry, and sprawling metropolitan area. The city of Los Angeles lies in a basin in Southern California adjacent to the Pacific Ocean extending through the Santa Monica Mountains and into the San Fernando Valley. It covers about 469 square miles (1,210 km2), and is the seat of Los Angeles County, which is the most populous county in the United States with an estimated 9.86 million as of 2022.Home to the Chumash and Tongva indigenous peoples, the area that became Los Angeles was claimed by Juan Rodríguez Cabrillo for Spain in 1542.
Adams-Normandie, Alsace, Arlington Heights, Arts District, Atwater Village, Bel Air, Belvedere Gardens, Beverly Crest, Beverly Grove, Beverlywood, Boyle Heights Neighborhood Council, Brentwood Glen, Castle Heights, Central Alameda, Central LA

subset: commoncrawl


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uppsättningen "Kärlek svart på vitt" av? Svaret hittar du på Highlightdesigns facebooksida. Vill du knipa
give away three elective posters from Highlight design. Love in black and white is a set
wonderful posters with loving messages to the little people in the children's room but I think
words of love you can have anywhere! And to squeeze a lot you need to answer the question:
Facebook page. Please feel free to link to contest and borrow an optional picture, but it is not
required. Leave the answer in the comments field below and the number of tickets you want.
The competition will run until August 21. Good luck!


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First stop Pain Quotidien and this lush tarte framboise + a pot of mint tea.
Tuesday, January 25, 2011
Pastry Sketch Crawl
First stop Pain Quotidien and this lush tarte framboise + a pot of mint tea.
31 comments:
Your final sketch at Le Pain Quotidien was perfect. HOnestly Carol, if I was able to make a mini gallery in our home of your cafe/pastry/Paris scene watercolors, I would do so in a heartbeat. I found it funny that you were nervous about your sketch crawl, but then I remembered how I always felt on our trips overseas taking pictures of us at the table and our meals and getting odd glances saying "why is she taking pictures of her food?"...methinks they must not be bloggers. Enjoy your crawl and pretty please post them...what a treat.
ReplyDeleteAh, such generosity - forcing yourself to go out and eat lovely pastries just so you can keep your loyal blog-followers happy! Merci!!
(Hmm, come to think of it, that's not a bad idea. Might just have to do that myself. Except, of course, for the minor detail that I can't draw well enough to do it in public!)Carol, I think you are absolutely amazing to go out in NYC and paint anything in public. I struggle with going to a park to sketch/paint...doing it inside is very brave. The confined space with people asking me all kinds of questions would absolutely send me over the edge, so kudos to you for doing this. I am guessing that once you get to the end of March, you will not give it a second thought.
The work is awesome and thanks for a peek at your sketches. In my mind, they are some of the most amazing work a painter does.Jenny:
I was & still am very nervous about doing this..
It's so different going out into a public place to paint, it really is.
For one thing the refrigerator is not there as an instant refuge/distraction when the painting is not going so hot.
And just everything is different - the lighting, the tools are tiny, there is a fear of messing up the table, spilling the paint water.
AND I forgot to get up for over TWO HOURS and today my left hip (not my left foot:) hurts like hell and this never happens to me (i.e. the trips to the frig help in that repect big time)
Sooooo....on verra bien as the French say.
We shall hope for the best and hope that I get more comfortable doing this onsite.
It definitely helps to get all this supportive feedback.
CarolgMy head hangs in shame! WHY WHY WHY have I never considered the pastry sketch crawl? As an art form it cannot be improved upon!!!! It has EVERYTHING: art, "research", sweets! Once again, you have proved to be the Maitre de all things Pastry and Art. My hat is off to you (partly because I am hanging my head and it fell off) How's that for a visual?
ReplyDelete- Anonymous5:07 PM
Dear Carol,
Maybe another time, you could take just the sketch book and pencils, since you bring the "subject" home. Of course, the sneaky little camera would help, too.
Whenever I paint anywhere, I do my worst work as I draw a roving audience. When I don't hear a nice comment, I'm worried; if they do comment nicely, they usually chew my ear off. Quel domage! (sp.)
Anyway, you are brave, talented, and delightful. Forward and upward.
GiGi I've always loved your art, Carol, no matter the medium. But there is a freshness, & spontaneity,that is found in work done "en pleine aire,"
which I love. And it is in these works. As a courtroom artist for over 40 years, I long ago got used to dealing with onlookers comments.
And if they get annoying, you can always flick a loaded brush in their direction.Oh my "sweet girl"! Fabulous! You have inspired me~again! I will be traveling to Washington {DC} next week for my first Great Grandchild's baby shower. I am taking a daughter and my Beloved "Jacob The Four Year Old" with me. We are taking the train from Savannah, so that Jacob will have an adventure. I will surprise them both with their own small Winsor/Newton traveling watercolor sets onboard! I wish I could send you an armload of camillias from my garden. Merci, Meme


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Jonathan Quick and the Los Angeles Kings are close to finishing off the Rangers in a big hurry.
The All-Star goalie had his best game of the finals by far, making 32 saves to put the Kings on the cusp of another coronation with a 3-0 victory over New York in Game 3 on Monday night.
Los Angeles escaped with two overtime wins at home and then took complete command inside Madison Square Garden to take a 3-0 series edge. The Kings are a win away from winning their second Stanley Cup in three years.
The Kings took their first lead of the series on Jeff Carter's goal in the final second of the first period and then stretched the edge to three goals in the second — something the Rangers failed to do in California.
New York will face elimination at home Wednesday night in Game 4.
"We got to make sure that's our best game, the fourth one is always the toughest to win," Quick said.
While there has been only one comeback from a 3-0 hole in the finals, the Kings erased such a deficit in the first round against San Jose.
Defenseman Jake Muzzin scored a power-play goal in the second period, and Mike Richards pushed the lead to three with a goal off a 2-on-1 in the middle frame.
Henrik Lundqvist was hardly at fault on the goals, and finished with 12 saves.
But Quick was perfect.
The Connecticut native, who grew up a fan of the Rangers and 1994 Stanley Cup-winning goalie Mike Richter, made a brilliant save with his stick blade to deny Derick Brassard with 8:40 left in the second shortly after a Rangers power play. That stop came on the heels of Brassard having two chances during the advantage off a rebound of Brad Richards' shot. Brassard's first attempt was blocked, and the second was stopped by Quick.
The Kings goalie was also on his toes just 8 seconds into the third period when Chris Kreider came in alone but was stopped in tight.
That eliminated the little hope the sold-out, towel-waving crowd had of a big comeback.
"You make one save, and you're trying to make the next one and go from there," Quick said. "They got a great team so you're not trying to take anything for granted while it's going on. You're just trying to make one save at a time. The team played great in front of me cleared out a lot of rebounds that I left in front."
Los Angeles took its first in-game lead in the series when Carter scored with 10th of the playoffs on Los Angeles' fifth shot. Carter came in and snapped a hard drive that clipped the skate of diving defenseman Dan Girardi in front of Lundqvist and caromed inside the right post with 0.7 seconds on the clock.
The red and green lights behind Lundqvist both flashed at the same time while the Kings celebrated. At no point did Los Angeles hold the lead at home in the first two games until they ended each contest with an overtime goal.
The quick pace played into the Rangers' preferred style, but New York managed only four shots in the period. The Rangers led 2-0 in each of the first two games but couldn't hold on. They nearly took the lead again when Mats Zuccarello faced an empty net at the left post with 7:24 remaining, yet he was stopped by Quick's lunging stick.
Playing with the lead didn't work for New York in LA. The Rangers' early 2-0 lead in the series opener became a 3-2 loss when Justin Williams scored in overtime. They held three two-goal leads in Game 2, only to be thwarted when Kings captain Dustin Brown won it in double overtime on Saturday.
Quick had plenty of support in front of him to post his second shutout in these playoffs and ninth overall in the postseason.
Muzzin made it 2-0 at 4:17 of the second after former Rangers forward Marian Gaborik and Anze Kopitar worked the puck up the right wing wall to Muzzin at the point for a shot that struck New York's Martin St. Louis and found its way past Lundqvist.
Richards finished a 2-on-1 with Trevor Lewis when his attempted pass across bounced back to him off defenseman Ryan McDonagh and was put it with 2:46 left in the second.
Below: Rangers Head Coach Alain Vigneault talks after the game.


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My first post was February 12, 2008. That means that I've been blogging longer than I was in high school or college (but not both). Those had start and end dates, times when I had to have figured it out and regurgitated it and then I'd get a piece of paper and maybe a handshake. Blogs don't have that. I haven't figured it out. I'm still working on it. By analogy, I think that means I'm that person working a dead-end job who is going to take night classes to finish up his degree. But never will.
WoW changed, I did as well, and those changes were not complementary. The result was that I left WoW. A couple friends brought me back. I left to play Guild Wars 2. Sadly, I left on my own and that died off as well (not saying GW2 is dead). For weeks I've been meaning to get back into it, to play again, to explore and even try some dungeons. Sadly, that all turned out to be too difficult. Mentally I've been too drained. I'd hoped to log on a few days ago and check out some Halloween content, but there was a patch and when that was done downloading I was tired and went to bed.
I've not stopped gaming, but I've stopped new gaming. I've gone back to Civ IV and Call of Pripyat. Neither of those are new, neither of them are MMOs, and neither of them are inspiring me to write grand posts. Well, I do have one that I keep trying to write about the Civilization series and history education, but it keeps falling into pedantic droning and I close it and forget about it and weeks later make a new draft post. I could probably keep 'blogging' for a few weeks just by posting my failed Civilization posts (slight exaggeration).
You've probably picked up that I'm limping toward something and that that something is that I'm probably out of ideas and out of content. In other words, probably stopping with this blog for a while. Probably I have a problem with qualifying my statements too much.
I'll still be around commenting and reading, but that's about it for the foreseeable future. So, I'll call this a goodbye. Thanks to all the great bloggers. No thanks to the terrible ones. And biggest thanks of all to Larisa, whose linking and commenting and referencing is probably 90% responsible for this blog being a slightly bigger insignificant blip, with another 5% being split between a bloggers with large audiences, 3% to hilariously bad Google search terms and results (Skyrim porn edition is still top), 2% to various WoWInsider writers who linked me (Thanks, Allison), and finally 1% to me for writing a lot of words. It's pretty awesome being in the 1% and getting all the credit.
P.S. I have a more politically-oriented blog over at Delusions of Truth. Sometimes I talk about science as well. It's not always relevant to the current news cycle and comes with a liberal dose of liberal bias. I try to post about once a week.
P.P.S. I snuck this edit in after the first comment.


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Big data, big value … huge opportunity
Research from the Centre for Economics and Business Research places a dollar value on your big data
By Graham Brough, CEO, Centre for Economics and Business Research
At the Centre for Economics and Business Research (Cebr), we have conducted two studies looking into the value of big data to the economies of the United Kingdom and the Republic of Ireland – perhaps the only studies of their kind to date. It is difficult to estimate the true value of big data using traditional accounting norms, but you need to look at three things:
- The cost to collect it.
- Its saleable value.
- What you can earn with it.
In the case of Internet trading companies and IT concerns, the value of the company is essentially the value of the data. But coming up behind them are traditional retailers, telecoms, banks and other companies that tailor their sales and marketing to customers based on their knowledge of customer behavior – insights that big data reveals at a high level of granularity.
This detail makes it possible to offer products and services based on relevance to the individual customer and in a specific context – or to put it in plain English, offering the right product to the right person at the right time, and in the right place.
Companies are increasingly aware that data is a potential asset for them. When they see the enormous ROI their competitors get out of big data, they will invest in their own.
So what sort of numbers are we looking at? Billions.
In the UK we identified GBP 216 billion (US$322 billion) worth of economic benefits by 2017 and 58,000 jobs. In Ireland we identified EUR 27 billion worth of cumulative economic benefits by 2017. The share of this aggregate cumulative benefit accounted for by gains in business efficiency is by far the largest at €15 billion. Innovation opportunities are projected to contribute €7 billion, whilst the increased prospects for small business creation are projected to be worth €5 billion.
In Ireland, a total of 6,000 deeply analytical roles are forecast to be demanded by businesses by 2018, with additional demand for wider managerial and analytical roles of 55,000, making a total of 61,000 new jobs.
The largest benefits will come from improved business efficiency (estimated in the Cebr report at GBP 149 billion in the UK). Big data will also drive innovations with an estimated value of GBP 24 billion while new opportunities for SMEs are projected to be worth GBP 42 billion. The industry sectors with most to gain are retail banking, manufacturing and retail – and there are also big gains projected for government, with perhaps GBP 2 billion to be saved through fraud detection and a further GBP 4 billion through enhanced performance management.
In Ireland, the largest 2012–17 cumulative economic efficiency gains are realized through customer intelligence (€7 billion) and supply chain management (€4 billion). Overall, the sectors within the Irish economy receiving the large majority of total data equity benefits are the manufacturing (€10 billion) and telecoms sectors (€7 billion), which both have high levels of product differentiation and data intensity, and account for a significant proportion of the Irish economy (33 per cent of total annual GDP).
Companies are increasingly aware that data is a potential asset for them. When they see the enormous ROI their competitors get out of big data, they will invest in their own. But for the moment, many are risk averse. To some extent this is because they still remember the dot-com bubble when pretty much everybody lost their shirts because they were unable to monetize the Web.
Volunteering personal information on such a mass scale was unheard of not long ago – but it is what people want. From an entrepreneurial perspective, this is just too good to miss.
The new scenario
The large amount of data coming in from the public is making information highly valuable. Some people are already seeing a return, and you will soon find other companies wanting to follow.
In truth, the value of big data is largely predicated on the public's continuing willingness to give data about themselves freely. If some external social pressure, scandal or regulatory obstacle means that the tap is turned off, many of the economic opportunities will dry up.
To avoid this scenario, companies should be doing what they can to demonstrate the value of big data applications to their customers now. If people see that the benefits massively outweigh any risks they will not want to see these benefits withdrawn – much as they continue to embrace Facebook and other social media platforms despite some recent concerns. Volunteering personal information on such a mass scale was unheard of not long ago – but it is what people want. From an entrepreneurial perspective, this is just too good to miss.


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In lieu of real sports coverage, the kind that you'd find covered on sites like ESPN.com, Dodger off-season news has sunk to lows like McCourt divorce coverage on sites like TMZ.com:
We're told Jamie and Fuller began seeing each other after she split with Frank. Fuller was fired from the Dodgers in mid-October.
BTW, Fuller's late mom was an heir to the Pillsbury fortune ... translation, he's loaded.We got these pictures of Jamie yesterday, lunching in Malibu with Jeff Fuller -- the new guy in her life. Now, in the awkward department, until recently Jeff was the Director of Protocol for the Dodgers.
Look, divorce is an ugly business. And it's uglier when it involves public figures and nosy paparazzi and rampant speculation. And that's where we are right now: speculation. I mean, we know Frank McCourt has fired Jamie McCourt from her position as CEO of the Dodgers; all traces of Jamie have been erased from the Dodgers' front office page.
And we know--and when I say "know", I mean read on TMZ.com,--that Frank mailed his termination notice to his wife, citing inappropriate behavior with a direct report as one of the reasons for the sudden dismissal:
However, your actions, including, but not limited to, your insubordination, non-responsiveness, failure to follow procedures, and inappropriate behavior with regard to a direct subordinate, have made this decision necessary.""Because your employment is held at-will, the Organization is not required to have cause to terminate your employment and may do so for any reason or no reason at all.
But really, what do we know? What's written in this note and leaked to the press is clearly Frank McCourt's attempt to manage the spin cycle and get out ahead of Jamie. Is it interesting that she appears to be lunching with Fuller, a former Dodger employee? Perhaps. Or, it could be just coincidental; after all, rumors are swirling that Jamie is lining up investors to buy out Frank's share of the Dodgers, which Jamie claims she co-owns. Commenters have already insinuated infidelities on Jamie's behalf, connecting the dots and drawing conclusions where facts are not clear. But to rush to judgment on Jamie based on one side's trumpeted press releases seems really premature.
Meanwhile, is there reciprocal impropriety on Frank's behalf? Who the heck knows? Firing your wife of thirty years and the mother of your four children, while the team you (either the singular "you" or collective "you") own doesn't seem to be the most sound and thoughtful business decision, to be sure. But it still remains to be seen whether Frank's problems are just poorly-timed, potentially rash operational decisions. There aren't any TMZ documents leaning in the direction of infidelity, to date. But still, all we know is that Frank seems to be ahead of the press so far, but if annual Smashbox Lipstick stadium giveaways are any indication, Jamie McCourt will drive and advance the things she wants to get done. We know that have retained expensive and prominent legal counsel for representation. So this will continue to get ugly, and it will continue to get confusing, and it will continue to be more and more difficult to separate truth from fiction.
And as an indication, witness Ned Colletti's comments Friday about how team operations will not suffer. Yeah, right. How do we know what monies will be available to spend on the glut of contracts on which we need resolution this off-season, when we can't tell who owns the pursestrings? Does Colletti have to drive back and forth to Frank and Jamie's estates to get financial approval? (And does that scenario sound almost as ridiculous as when you were six years old and tried to play your parents off of each other when trying to get approval to go over to your friend's house after school?)
I feel bad for the McCourts, ending thirty years of marriage by spending time fueling their individual campaigns for public approval and courtroom victory. But I feel orders of magnitude worse for the Dodger team, though, and Dodger fans in extension, both of whom are going to have to watch this slow-motion train wreck unfold all summer long as other teams spend their time and resources on more pressing business and operational matters, such as signing another starting pitcher or second baseman (Dodger fans of Chin-Lung Hu, on the other hand, are probably rejoicing).
We're going to be a mess this off-season.
Late in the 2009 season, I remember having a conversation with a friend of mine in the backyard, mentioning how I hadn't quite warmed to McCourt ownership despite the fact that the Dodgers were having a banner season and looked like they were playoff-bound for the third time in the last four years.
"Why wouldn't you like McCourt," my friend replied. "He's done everything you've asked: you've signed Manny Ramirez, you've got Joe Torre, you're headed back to the playoffs, and you've got cushy new concessions down on the field level. What else do you want?"
Au contraire, I replied, since I (along with other ticket purchasers) had personally paid dearly for all of those achievements, suffering ransom-like season ticket price increases from $35/seat to $85/seat in two years, as well as parking fee increases from $8 to $15 over the same period. I funded all of those improvements; Frank McCourt, after all, was highly leveraged in acquiring the Dodgers, paying nothing to take the team off of Fox's hands (a point which aligned most fans against him back in 2004).
In my mind, if Frank McCourt was going to be the non-invested figurehead of this organization, the least he could do would be to quit hogging the spotlight whenever he could, figuratively and literally, particularly when he disappeared like Keyzer Soze when negative news arose. Stay in the background, invest in the team, and opinions would come around, I thought. But from my perspective, it appeared that Frank McCourt always thought he was the story, rather than the Dodgers.
Well, now Frank McCourt is out there again, hogging the spotlight once again, and once again at cost to the franchise, which is thrown back into financial purgatory akin to the time when we passed on Vladimir Guerrero. And it sucks.
Just like any divorce, it's the children who are going to suffer. And we Dodger fans are the children, make no mistake.
The Dodgers got further than 26 other MLB teams this 2009 season, and by almost all accounts it would be hard to think of this season as unsuccessful. Sure, the loss to the Phillies in the NLCS was difficult to stomach; and, it would have been nice to have won at least one more post-season game than the prior year. But that's baseball, and sometimes one Jimmy Rollins swing is the difference between success and failure. And I for one am not going to let that one swing dampen my appreciation for a pretty awesome season where the team continued to overcome adversity after adversity, often in the most dramatic of fashions, all the way until the final stretch.
2009 should be another block upon which to build a foundation of success for the future: a stabilized core of youth showing huge leaps in realized potential; a resilient and cohesive team which has had its mettle tested and emerged with a stronger backbone; and a more exciting, safe, and anjoyable home game experience for all who can stomach the otherworldly prices, sometimes insipid and unworthy first-pitch throwers, and (thankfully) relatively infrequent aural bombardments.
This should be a time when we look at the rest of the NL West and leave their fluky second-half surges and imbalanced rosters in the dust. It should be a time when the Rockies and Giants are receding in our rearview mirrors and are actually farther behind than they really appear (like the Diamondbacks and Padres). It should be an offseason where the Dodgers continue to chart our trajectory toward the ultimate success.
Except it won't be, not with the front office in shambles and the McCourt divorce circus sure to dominate the press and distract the team and shackle the finances and test even the most avid Dodger fans. No, this doesn't promise to resolve any time quickly, not with either party having the finances to buy the other out, and both parties hoarding up acorns for a long winter of discontent. Frankie's stuck with Jamie, Jamie's stuck with Frankie, and we're stuck with both of them. On the sidelines.
I know there's some funny takes on this story. After all, we know funny, and we know biting sarcasm, and we can be just as jester-like mocking others at a funeral as we can at a wedding. And as the press tornado picks up momentum, and we all become anesthetized to the reindeer games that will inevitably transpire, I know I'll be sniping sarcastic comments with the rest of the Sons.
But for now, I'm just sad for the Dodgers, and really sad for Dodger fans. The distaste in my mouth is like the hangover after a long night of scotch drinking and cigar smoking, when everything you eat or drink tastes like an ashtray at a bowling alley. And whatever momentum we had in getting back to the head of the class of the NL West, if not the NL in total, will likely be gone by Opening Day 2010. And this offseason, I'm not looking forward to reading more about us on TMZ than I should be on ESPN.


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In the wake of Mitt Romney's loss, many Republicans say the GOP must make far-reaching changes to be competitive in future elections. White voters are a smaller and smaller part of the electorate, they point out, while Latinos and other minorities are growing as a percentage of the voting public. Unless the Republican Party reinvents itself to appeal to those voters, the argument goes, the GOP can get used to being out of power.
There's something to that. The electorate is changing, and the Republican Party needs to keep up with the times. But the more fundamental answer to the GOP's problems could be much simpler than that. To win the next time, Republicans need to find a really good candidate. Just listen to the masterminds of Barack Obama's victories in 2008 and 2012.
On Thursday afternoon, the Obama campaign held its last conference call for reporters. Toward the end of the call, the three top officials in Obama's re-election effort -- David Axelrod, Jim Messina and David Plouffe -- were asked what will happen to the mighty Obama campaign now. What next for the enormous campaign infrastructure, with its massive databases and voter profiles? Will it go to a new candidate?
"You can't just transfer this," said senior adviser Plouffe. "People are not going to spend hours away from their families, and their jobs, contributing financially when it's hard for them to do it, unless they believe in the candidate."
"All of this, the door knocks ... the contributions made, the phone calls made, were because these people believed in Barack Obama," Plouffe continued. "And so for candidates who want to try and build a grassroots campaign, it's not going to happen because there's a list or because you have the best technology. That's not how this works. They have to build up that kind of emotional appeal so that people are willing to go out and spend the time and their resources and provide their talents because they believe in someone. ... The reason those people got involved was because they believed in Barack Obama. It was a relationship between them and our candidate."
Plouffe is right. He and Axelrod and Messina could have created the most awesome campaign machinery in the world, and it would have failed had the candidate not been able to forge an emotional connection with enough voters to win. Obama could do that, especially with blacks and Latinos and young people, but also with a significant portion of white voters.
Mitt Romney, on the other hand, appears not to have excited any big group. Yes, he won the support of 59 percent of white voters, but there are indications that whites actually stayed away from the polls in large numbers. Overall, Romney won fewer votes than John McCain's doomed 2008 campaign.
"The 2012 elections actually weren't about a demographic explosion with nonwhite voters," writes analyst Sean Trende of RealClearPolitics. "Instead, they were about a large group of white voters not showing up. ... The reason this electorate looked so different from the 2008 electorate is almost entirely attributable to white voters staying home."
Trende is not sure why so many whites didn't vote. Looking only at Ohio, he suggests many did not like Obama but were turned off by Romney, or at least the negative picture of Romney created by Obama's attack ads. So they did nothing on Election Day.
There is much data still to come in from Tuesday; the popular vote figures and exit poll details aren't yet final. But it's fair to say Romney's problems stemmed as much from his failure to appeal to white voters as his failure to appeal to any other voters. He lost because he did not connect to large swaths of the voting population.
That's where finding a great candidate comes in. Romney is an able, accomplished, intelligent and hard-working man, but Republicans knew from the start he was an imperfect candidate. During the primaries, GOP voters tried every alternative possible before finally settling on Romney. He remained a flawed candidate in the general election.
Now, because of Romney's loss, some are urging that the Republican Party completely remake itself. Some argue that GOP lawmakers must support comprehensive immigration reform and change positions on other issues. The answer, they say, is broad, across-the-board change.
But listen to the Obama team. There is a less complicated lesson to this election. Voters want to believe in a candidate. If Republicans find that candidate, they will win.


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Secondly, I missed the first few minutes of Oprah last night. So did he admit it or what?
By the way, after a viewer alerted me to the Lance Armstrong interview countdown clock on OWN I opened a bottle of blended wine and tuned in to watch the seconds tick down:
Nearly three hours later I was purple-teeth wine-drunk and crying, and the Armstrong interview hadn't even started yet. I then watched the interview, and then the re-broadcast of the interview that immediately followed, plus another six hours of OWN programming before finally going to bed sometime around sunrise. Such power and dignity Oprah has! This woman seized control of my heartstrings for like 12 hours and rode my emotions as expertly as a Mongol horseman controls his steed. Sure, I'm no longer a cycling fan, but I am now a proud OWN audience member and "O, The Oprah Magazine" subscriber for life--and I have the ink to prove it:
What's that French expression again? Ah, yes. Shampoo, Oprah Winfrey. Shampoo.
As for Armstrong, we'll have to wait for part two to learn more about his motives, but I'm surprised he didn't try to blame his actions on the "hipster lifestyle:"
Evidently, being a hipster ultimately results in driving your parents' Mercedes into a house:
"The allure of Brooklyn was her boyfriend's circle of friends and the hipster lifestyle that was going on at that period of time — the drinking, the drugging," LoTurco added.
The good-girl-turned-loft-dwelling-hipster was drunk when the car in which she was a passenger destroyed the home of a 96-year-old Huntington resident in May.
I was quite surprised to read this in the New York Post. Previously they had led me to believe the pernicious effects of the "hipster lifestyle" involved bicycle riding, and that cyclists were terrorizing the city. Now apparently the problem is that hipsters are driving drunk. The Post had better be careful though, or else someone might get the idea that cars are more dangerous than bikes and that something should be done about it, and we can't have that. It would be as unthinkable as the RadioShack cycling team continuing to operate--which, amazingly, they are. They even picked a new jersey:
Thank goodness for Nashbar discount codes.
And now, I'm pleased to present you with a quiz. As always, study the item, think, and click on your answer. If you're right you'll know, and if you're wrong you'll see a cyclist on a rotating dais.
Thanks very much for reading, ride safe, and happy cheese sculpting.
--Wildcat Rock Machine
1) According to Bradley Wiggins, the '90s is:
--"Pretty much a write-off now."
--"A musical wasteland, with the exception of Oasis."
--"A flannel-clad nightmare."
--"A cunt."
2) This car is inspired by:
--A motorcycle
--A fixie
--A velomobile
--A suppository
3) Fact or "Portlandia" plot: A Portland woman recently got stuck between two buildings and had to be rescued with soapy water.
--"Portlandia" plot
4) Fact or "Portlandia" plot: Water freezes in Portland and chaos ensues.
--"Portlandia" plot
5) "Kindling" is:
--A new energy fuel for cyclists
--A wilderness-inspired Brooklyn restaurant where you cook your own food over a fire
--A quarterly parenting journal for artisanal fathers
--The new mass market bamboo commuter from Specialized
6) According to author and Brooklyn transplant Martin Amis, not only does his new borough have great spondee, but it's also:
--"So philoprogenitive"
--"Noxiously vituperative"
--"Like residing deep within the recesses of a vast vagina dentata"
--"The balls"
--"Massive beard"
--"Colorfull beanie" [sic]
--"Loepard-skin man-tights" [sic]


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Search herbarium specimens
Search for herbaria records from the @home project and also those uploaded to herbariaUnited.
Queries may be run using any combination of taxon, collector, collection date or locality. Please leave blank any search fields that do not apply.
Campanula rotundifolia var. hirta
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taxon | locality | collectors | date | institution | ||
Campanula rotundifolia var. hirta | GB, VC42 Breconshire, Ystradfellte,Hepste glen | Augustin Ley | Augustin Ley | 17/8/1908 | BIRM |
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text: Space | 22. May 2013 | posted by Jan Wörner From a 'cold potato' to a 'dead horse' … Some time ago, in this blog, I wrote about a heated debate concerning a 'cold potato'; back then, I discussed the relationship between the European Space Agency (ESA) and the European Union. Germany does not support the current efforts to integrate ESA into the EU. We consider an intergovernmental European Space Agency to be necessary for a sustainable way of working. Time has passed, and the 'cold potato' has become a 'dead horse'. It has been clear for some time that this integration is not only illogical, but also unworkable. The metaphor of the 'dead horse' is attributed to the Dakota Indians, and runs as follows: "If you discover that you are riding a dead horse, the best strategy is to dismount." This wisdom is not being taken into consideration by all participants in the current discussion. Instead, other ways are currently being used to solve the 'problem', loosely based on a blog post by Ken Homer: Buying a stronger whip. Changing riders. Threatening the horse with termination. Appointing a committee to study the horse. Visiting other sites to see how others ride dead horses. Lowering the standards so that dead horses can be included. Re-classifying the dead horse as 'living impaired'. Hiring outside contractors to ride the dead horse. Harnessing several dead horses together to increase the speed. Attempting to mount multiple dead horses in hopes that one of them will spring to life. Providing additional funding and/or training to increase the dead horse's performance. Doing a productivity study to see if lighter riders would improve the dead horse's performance. Declaring that as the dead horse does not have to be fed, it is less costly, carries lower overhead, and therefore contributes substantially more to the bottom line of the economy than do some other horses. Re-writing the expected performance requirements for all horses. Promoting the dead horse to a supervisory position. (Source: Homer, Ken: "Riding a Dead Horse - The Wisdom of the Dakota Indians", 2008) Yes, every now and again, I catch myself doing this as well. There have been instances where I have had an idea that I have continued to pursue even when the hopelessness of it has long been evident. The personal challenge is to determine whether the horse is really dead or whether it can be kept alive to reach the desired goal, by changing the direction of travel or its pace, or by taking a suitable break. This might sound simple, but it is very difficult to achieve, and is often only accomplished through dialogue with peers or even complete outsiders. Sadly, good advice is rare… As discussed above, and explained in my previous blog post it is clear that the relationship between ESA and the EU has been defined by a series of very fruitful discussions with the European Commission. In these discussions, the path towards intensified cooperation has been outlined, without losing the important advantages that ESA offers, particularly its direct control by representatives of the Member States, the optional programmes, and 'geographical return' as an instrument of national space policy. Now, instead of continuing to pursue the 'dead horse' – a pointless integration of ESA with the European Commission – it is important to develop the details of the cooperation. At the same time, the principle of avoiding duplication must apply. Here, attention must be given to the future positioning of the European GNSS Agency, GSA; this should not become a new space agency, but must utilise ESA and its expertise. Top image: This EU flag flew with ESA astronaut André Kuipers on the Delta Mission. Credit: ESA.


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Wednesday, May 6, 2009
Barbecued Santa Maria Tri-Tip - Black is the New Golden-Brown
My version isn't exactly authentic, since I didn't grill it over hot coals made from Central Californian red oak. They say it's the red oak that gives this style of barbecue such a great flavor. One day I'll travel down to Santa Maria and taste this for myself, but until then regular hard wood charcoal will do just fine.
One of the signature characteristics of this barbecued beef is the spicy, charred crust outside, and the juicy, medium-rare meat inside. To achieve this we use a very hot grill, along with a continual turning and basting with a garlic and red wine vinaigrette. This basting sauce is another modern addition, as the original relied on just the dry rub and red oak for its flavor - again with the red oak.
Tri-tip a very common cut of meat around these parts, but any butcher worth his or her mustache will be able to cut one of these triangular roasts from the bottom sirloin. If they're confused, just bring in your iPod and play the video for them so they can see what you want.
In Santa Maria this tri-tip is traditionally served with beans, salsa and tortillas, but in the video you'll see the succulent slices sitting next to some unbelievably delicious eggplant Parmesan, which I also filmed and will edit soon. Yes, another tease. Enjoy!
2 to 2 1/2 lb beef tri-tip roast
2 teaspoons fresh ground black pepper
2 teaspoons salt
1/2 tablespoon paprika
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1/2 tsp Dijon mustard
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic
Here are some more delicious video recipes I've filmed on the grill:
Asian-Marinated Skirt Steak
Grilled Paprika Chicken
Grilled Lamb Chops with Fresh Mint Sauce
Grilled Lemon Yogurt Chicken
Fennel-rubbed Flank Steak with Grilled Oranges
50 comments:
" a little bit of vegetable oil"...how much is a lot then! ahem :)
- May 6, 2009 at 1:28 PM
- Grams Pam said...
Oh Chef ... my mouth is SOOOOOoooo watering right now! Fantastic video, as usual for the greatest Chef in the world. <--shameless (but well deserved) panderingI just figured out how to answer my kids & their spouses re: "What do you want for Mother's Day this year?" LOL ...
Me on the phone: "Hello, Bob's Butcher Block? Yes, I'd like to order a couple of tri-tip roasts to be picked up Saturday afternoon. Thanks!" - May 6, 2009 at 5:13 PM
- Chef John said...
I like your style!
- May 6, 2009 at 6:00 PM
- Nate @ House of Annie said...
Dried rosemary, huh? I usually do it with dried parsley.
I see the fat cap is mostly trimmed off. Did you do that or did the roast come that way? - May 6, 2009 at 7:57 PM
- Chef John said...
it came trimmed, pretty much fat free.
- May 6, 2009 at 8:01 PM
- CollegeGourmet said...
Oh Chef John, you really outdid yourself with this recipe. I picked up a tri-tip yesterday knowing this recipe was coming around; can you guess what's for dinner?
- May 6, 2009 at 8:09 PM
hmm...as someone from santa maria, im confused by your garlic/ red wine marinade. also, dijon mustard? i think someone lied to you..
- May 7, 2009 at 10:50 AM
- Chef John said...
no one lied to me, about tri-tip at least...
did you read the part of the blog where I say that part isn't authentic, or hear me say the same thing in the video? I wasn't saying this was the original recipe - it's my version and the basting adds to the crust I love. - May 7, 2009 at 11:01 AM
wow..so do you throw this bad boy on right away when the coals are flaming hot? or do you let it come down a bit? sounds like a real mothers day family bbg treat. thanks chef.
- May 7, 2009 at 3:15 PM
- Chef John said...
the hotter the better for me on thin one.
- May 7, 2009 at 3:17 PM
- Halden said...
Do you grill this covered or uncovered between turnings?
- May 9, 2009 at 4:33 PM
- Chef John said...
- May 9, 2009 at 4:36 PM
I'm sorry for making things difficult.... but I found "Tri Tip Steaks" about 1/3 of a pound each. Obviously I'll cook them a shorter time. Do you think I 'll have any luck?
- May 9, 2009 at 6:29 PM
- Chef John said...
won't be the same since they are so much thinner. I'm not a fan of this cut to make steaks, but give it a try, just don't overcook!
- May 9, 2009 at 7:27 PM
Chef John,
Can you use London Broil instead of Tritip?
Thanks - May 11, 2009 at 7:05 PM
- Chef John said...
it would be OK, but I prefer the TT.
- May 11, 2009 at 8:43 PM
Chef, I think Jess has a point. Although you make it clear this is not authentic Santa Maria tri tip, I have to wonder why the video is titled "Santa Maria Tri Tip." It's more than just the red oak and the seasonings too. The real deal is seared and finished over indirect (with a Santa Maria style grill). I generally reverse the process on my kettle, going indirect for about 45 minutes and searing at the end.
Not trying to be a snob or say there's only one way to do it...
but I also wouldn't put ketchup on my ribs and call them Kansas City style. - May 15, 2009 at 7:18 PM
- Chef John said...
Santa Maria Tri Tip simply refers to a bbq'd tri tip, kinda like buffalo wings refers to almost any spicy wings regardless of the recipe. Also called Santa Maria Tri Tip for search engine purposes.
- May 15, 2009 at 11:27 PM
- tonkaslim said...
I made this for our anniversary dinner using a large, thick sirloin steak. It was fantastic! I cooked it with the grill closed, turning and basting every three minutes. It only took about 18 minutes for medium rare and I sliced it like London broil.
Whatever anyone wants to call it, this was the best grilled beef we've ever eaten. Thanks Chef. - May 18, 2009 at 9:04 AM
- Christopher Weir said...
Great story and video, Chef John! We have posted a link to it on the Santa Maria Style Barbecue blog published by the Santa Maria Valley Chamber of Commerce at www.santamariavalleybbq.com. Cheers!
- May 20, 2009 at 2:56 PM
- Chef John said...
can i get a key to the City?
- May 20, 2009 at 2:57 PM
Hey john, if you could i need a quick answer.
It's my grandpas birthday today and we've got our selfs a veil steak, since its different in Sweden its basically the part of what you do rostbeef of.
So I'm wondering if this recipe is possible for that kind of meat?
If its hard or not possible I'm gonna find another of your great recipes and make!
Thanks in advance! - June 3, 2009 at 5:02 AM
- Chef John said...
I'm really not sure. "rostbeef" can be from so many different cuts, so not sure if this would work.
- June 3, 2009 at 11:31 AM
- Bickey Man said...
Hey Chef John do you think you could do a similar recipe for a London Broil or is there something better for that???
- June 5, 2009 at 4:20 PM
- Chef John said...
i'm doing London Broil this coming week.
- June 5, 2009 at 6:19 PM
- Bickey Man said...
Awesome I can hardly wait for that(London Broil) I used your chicken wing recipe for a party and everyone loved. I couldn't take credit for it though so I sent them to your blog. Thanks a ton !
- June 7, 2009 at 9:31 PM
- Lauren said...
I've always wanted to know how to cook beef properly. That tri-tip looks mouthwateringly good! Oh my. Can't wait to see your London Broil... my favorite cut!
- July 6, 2009 at 5:24 PM
- Chef John said...
Already did it! http://foodwishes.blogspot.com/2009/06/cooking-grass-fed-beef-episode-1-top.html
- July 6, 2009 at 5:28 PM
- Kelly said...
Thanks for the videos. I grew up in Santa Maria so I can tell you, don't sweat the haters! You could do an absolutely authentic Santa Maria Tri-Tip, and there's always going to be some guy telling you that it's not actually the authentic way of doing it. So, like you, I have cultivated my own variations on the classic (and with it, I will challenge all comers!). I haven't tried basting it as you have here, I may try that sometime as many of my grandpa's (SM) BBQ recipes use oil and red wine vinegar; it's a great flavor for BBQ. One thing I would suggest trying with your rub is some celery salt, I make one similar to what you've got but with celery salt, which adds a great flavor as well.
The only thing I've got to say is, you need a grill where you can raise and lower the grate because it looks like you've got the grill a bit too hot and you need to keep the meat out of the flames...at least I do. I saw the other video where Mr. Righetti was saying something about the flames adding a smoke flavor; I don't think that's accurate. If so, only because the flames are coming from a newly added piece of wood. The flames themselves are not preferable, at least not directly on the meat as in this video here.
Anyway, keep up the good work! - October 8, 2009 at 9:18 PM
- Tammie said...
Cooked this on my smoker seared for about ten on each side them smoked about 40 minutes. Used basting sauce every 15 min. Made for a party everyone thought this was the best you could taste the flavor all the way through. Thanks for the great recipe
- January 26, 2010 at 4:42 PM
thanks for the great recipe, chef john.
tried to find the TT cut in israel, and since butchers in israel apply the german way of dividing the cow (historic reasons)it took me some time to find it
Here it's known as "shpitz shytel" (which means: tip of the rump in yiddish) :-) for all you Israelis out there. - April 19, 2010 at 1:00 PM
They were most definitely not spanish you fool they were portuguese we settled this area ranched this area and still are the life blood of the central coast also i've never growing up all these years never ever has tortillas been the staple it was sourdough garlic bread you rest the tri-tip on the garlic bread like gypsies rest the szalonna and you roast the eggplant zucchini and tomatoes broccoli peaches plums figs clams oysters crawfish mussels squid head soft shell crabs frogs and linguica on the santa maria grill after you take the tri-tip off and the shellfish always finish before the tri-tip is done resting so you eat that and my dad and avo would always baste everything in garlic butter and santa maria seasoning while cooking the tri-tip and always kale soup and beans and hawaiian bread its really portuguese but anyway when you cook you drink beer while you eat you drink madeira and after your done with that a big glass of port and strawberries and cherries then pumpkin pie and brandy this is the way.
- September 19, 2010 at 3:01 PM
- essbdee said...
Hi there, I grew up in Lompoc California... neighbor to Santa Maria. I now live in the UK and had a yearning for a taste of home. I took a diagram to my butcher here and he was able to supply the cut... I used this recipe for the rub and basting sauce (and also the Susie Q Salsa!) and invited another Californian over and it was AMAZING. The food was fantastic and I can't wait to repeat this again!
- December 11, 2010 at 7:26 PM
- Unknown said...
Well this cut is just now making an appearance in West Texas. I googled "Tri Tip" and found this recipe which seemed interesting and delicious. It was amazing!! Only difference in Texas...We cook our meat a little on the rarer side.
Looking forward to visiting your site more often. - January 7, 2011 at 6:42 PM
- Robert said...
After seeing your recipe for Barbecued Santa Maria Tri-Tip - Black is the New Golden-Brown I just knew I had to make it. I went down to our local butcher and asked for a Tri-Tip. He said "how do you want it?'. I replied medium rare. We chuckled and he asked me if I wanted the fat left on and I replied, leave a little.
I followed your recipe to the letter. I set my Green Egg to 500 degrees. It was awesome. This will become my new rib eye. - May 23, 2011 at 6:38 PM
- OldGregg64 said...
I have a 3.3 pound tri-tip. Should I add a minute or two to each flip and baste maneuver? My sons and I like rare to medium rare but Mom likes medium to well done. Would the original times give me those results for a 3.3 pound roast??
- January 17, 2012 at 5:23 PM
- Chef John said...
The times are only an estimate, so I can't tell you for sure. Use a thermometer!!
- January 17, 2012 at 5:28 PM
- Chad said...
This is an excellent rub recipe. I found in my own trials that leaving out the oil mixture produced a better flavor. I also added chili powder, cumin, and dried mustard. Great recipe Chef John!
- April 30, 2012 at 6:21 PM
what recipe would you recommend for London Broil? I want to grill a couple for 4th of July and going to serve your apple jicama slaw with it...
- July 1, 2012 at 12:46 PM
- Fire House Chef said...
Chef John...as always, I'll enjoy.
This sounds like a flavorful TT Dry Rub...thank you for sharing.
I added extra garlic and cayenne because I like both and I'm sure this will come out great. The TT is in the fridge chilling with its rub right now and tonight I'll be taking a trip to Grill Town. I just got back from a 3 week trip to East Africa and I'm looking for some crazy good 'ol American BBQ action. I am using some spices I picked up fresh from a spice farm on Zanzibar and this is going to be crazy good.
In that I prefer only a hint of pink in my TT and the beast I'm grilling is a larger cut...I may be considering that after I get a good crust going on to lower the heat and cover with the lid to get the interior cooked on the "well" side of medium well without comprising/over cooking the outer portion of the cut.
Thx again...I'll let you know how to goes... - August 16, 2012 at 3:43 PM
- JameO said...
Chef John, this looks amazing! If I don't have access to a grill do you think this can be done in the over with a cast iron skillet with good results?
- December 30, 2012 at 1:51 PM
- Chef John said...
Sure! Just use a probe thermometer.
- December 30, 2012 at 2:47 PM
- Bill Bird said...
Hello Chef John,
I've been preparing this recipe for years -- ever since I found it on the "About" website. I have always come back to it. It is simply the best tri tip I have ever tasted.
My wife and I live in Sacramento and we have turned our quarter acre backyard into an all fruit and vegetable garden. Many of the ingredients I use when preparing this marinade come straight from the backyard.
This includes the rosemary, garlic, paprika, etc. It makes the meal that much better. You can't go wrong with fresh ingredients.
I just thought, after so many years of using this recipe, that I told you how good it really is and thank you for posting it up so long ago for all to try.
Bill - March 1, 2014 at 8:45 PM
- Fixit said...
Dear Chef John,
First of all - been a recent subscriber and would just like to say how much I enjoy your videos. Succint, editorially interesting, and occasionally hilarious there are not many chef's I have found that can slim down a recipe to a five minute video without making it about themselves. You always make it about the food.
I made the tri-tip this weekend and couldnt have been happier with the result. Our guests raved and I was able to claim my man card for grilling.
Keep up the good work. - October 27, 2014 at 4:23 AM
- Unknown said...
Where is the video and/or instructions for this recipe?
- April 11, 2016 at 9:38 PM
- Unknown said...
I did a 3+ lb tri tip this way and it came out fabulous. Unfortunately it jumped to overcooked really fast. I checked and it ssair 112. Five minutes later it was overcooked. So I guess the moral of the story is to really watch it close once it gets to over 110. Also, we don't know how hot he's cooking. My guage started at 550 and then went down to maybe 500. Is that too hot?
Fortunately everyone was thrilled with the flavor and my wife was the only one to complain. - May 30, 2016 at 5:39 PM
- Unknown said...
Help i have a Gas Propane BBQ need a recipe for that please help me. How can i be sure the meat won't be tough since it tends to be. Thanks for your ideas?
- August 27, 2016 at 1:10 PM
- Blue said...
The key to Tri-tip is that you do not want it trimmed. Makes a dramatic difference!
- December 29, 2016 at 3:03 PM
- Somewhere Nowhere said...
@ Tammy Predolich
Here is a link to the video and recipe.
https://allrecipes.com/recipe/236992/santa-maria-grilled-tri-tip-beef/ - July 4, 2018 at 4:24 AM
- GailS said...
HUGE fan of this recipe. Will be making an eggtastic version tonight for the fourth...looking at your recent videos you know what I mean :) LOVED seeing that addition to your videos. Been using mine over a decade. THANKS AGAIN for all you do!
- July 4, 2018 at 2:30 PM


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Bridging the gap between active and contemporary swimwear, NEXT by Athena integrates swim, fitness and fashion, creating the ultimate collection of active swim separates for the gal-on-the-go. The NEXT woman lives a high energy lifestyle while staying fit, health conscious and looking effortlessly stylish. NEXT's focus is on fit, function and support; constructing sporty swim snapshots that go perfectly from the water to the weekend.
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The 83-year-old two-time Tony Award-winner will star in a fall revival of the zany "You Can't Take It With You," the 1936 comedy about an engagement that forces a wealthy uptight family to meet an off-kilter one. It was written by Moss Hart and George S. Kaufman.
Previews will begin in August, with official opening set for Sept. 28. Additional casting and the theater will be announced later. Scott Ellis will direct.
Jones, who won Tonys in 1969 for "The Great White Hope" and in 1987 for "Fences," was in "Driving Miss Daisy" in 2010 opposite Vanessa Redgrave, and Gore Vidal's "The Best Man" in 2012.
The plot centers on a young woman who must introduce her fiance's straight-laced family to her rather more eccentric family. Craziness immediately ensues.
The play, which won a Pulitzer Prize and initially ran for two years from 1936-38, was last revived on Broadway in 1983 starring Jason Robards and Colleen Dewhurst. Frank Capra directed a film version in 1938 starring Lionel Barrymore and James Stewart.
The upcoming revival of "You Can't Take It With You" will be produced by Jeffrey Richards, Jerry Frankel, Steve Traxler, Jessica Genick and Will Trice.
The Kaufman and Hart collaboration lasted from 1930 to 1940. The first play they worked on together was the hit "Once in a Lifetime." Hart's autobiography "Act One" - which ends with the birth of "Once in a Lifetime" - has been turned into a play currently at Lincoln Center.


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Bill Rice
Musical interests led Bill Rice into radio during the early 80s. While in college at the University of New Haven he spent most of his time at the student run station, acting as Station Manager, Jazz Director and Jazz Jock, Bottle Washer and Hall Monitor. Perplexed at being finally ejected - after all, he had graduated, they told him - Bill moved to Baltimore, where he landed his first real radio job at a little AM outfit. A short time later Bill went to work recording chamber concerts for broadcast at WBJC-FM, the NPR station in Baltimore. Heââ


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Rainlendar is a customizable calendar that displays the current month. It is a very lightweight application that doesn't use much system resources or take much space on your desktop.
- Small and lightweight
- Different type events can have different appearence
- Supports Windows transparency
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- Supports iCal files.
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NEW YORK – Nice job, Roger Goodell. Here's your pay: $29.49 million.
NFL owners nearly tripled the commissioner's compensation in the 2011 tax year and likely made Goodell the best paid commissioner in U.S. sports.
According to the league's most recent tax return, much of Goodell's pay comes in the form of a $22.3 million bonus. His base pay was $3.1 million. The NFL was scheduled to file the return Friday.
While the league declined comment on specifics, it must, by law, make the return available upon request.
In 2011, the NFL went through a long lockout prior to the season. Goodell helped work out the new 10-year labor deal that ended the labor strife. That was followed by lucrative new TV contracts with CBS, ESPN, FOX and NBC.
For the year beginning April 1, 2011, and ending March 31, 2012, Goodell was paid $29,490,000, which included $3,117,000 in base pay, $22,309,000 in bonus and incentive compensation, and most of the rest in "other reported compensation," the tax return said.
Goodell earned a total of $11.6 million in 2010.
"The NFL is the most successful and best-managed sports league in the world," said Atlanta Falcons owner Arthur Blank, who is chairman of the league's compensation committee, in a statement. "This is in no small part due to Roger's leadership and the value he brings to the table in every facet of the sport and business of the league. His compensation reflects that."
By comparison, Saints quarterback Drew Brees is the league's highest paid player with a five-year deal averaging $20 million.
Goodell's compensation was first reported by SportsBusiness Daily.
The next-highest paid NFL official in 2011 was general counsel Jeff Pash. He earned $8.829 million, including $5.93 million in bonus compensation. Pash was the chief labor negotiator during the collective bargaining agreement talks.
Former Commissioner Paul Tagliabue received $8.58 million, all but $1 million in retirement and deferred compensation.
It is believed Major-League Baseball Commissioner Bud Selig and NBA Commissioner David Stern earn somewhere in the mid-$20 million range, but neither league's tax returns are public. Both leagues are set up as for-profits.
"Unlike most CEO's of major companies, who are compensated with stock options, the NFL does not provide that," said Marc Ganis, the president of SportsCorp, which does consulting work with the NFL. "So a performance-based bonus is another way of compensation."


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Petty crime and burglaries aren't unusual in New Mexico's isolated Guadalupe County, but lately Sheriff Michael Lucero has seen thieves steal something a bit unexpected: grass.
With drought drying out grazing land and driving up hay prices, some ranchers in New Mexico have started cutting neighbors' fences or leaving gates open so their cattle can graze on greener pastures.
Authorities in other drought-stricken states say they've seen similar fence cuttings, along with thefts of livestock and other materials as ranchers struggle to stay in business. In some cases, stealing a neighbor's grass may be the only way for a rancher to feed his livestock, but victims say their livelihood is being threatened too.
"We've had around five cases in the past few weeks where someone says his cattle just happened to walk through a gate that just happened to be open or an instance where a fence was clearly cut," Lucero said. "And I suspect there are more cases, but they aren't being reported."
Ranchers from Missouri to Texas and west into New Mexico have sold off huge portions of their herds this year because the worst drought in decades dried up their pastures and they couldn't afford to buy food for their animals. While grass thefts might seem relatively harmless, ranchers say they threaten the businesses and animals that are left.
"If they don't have enough grass on the ranch, they have to sell their cattle," said Leon Porter, a rancher in Corona, N.M., who sold half his herd this year to keep going.
It's not clear just how many grass thefts have happened since most aren't reported, and even when they are, most don't result in arrests, said Myles Culbertson, executive director of the New Mexico Livestock Board.
"It's extremely hard to make a case. You almost have to have an eyewitness," he said.
But reports from individual counties show an increase. In Colorado, for example, the Larimer County Sheriff's Office has received four reports of hay thefts in two months, the most it has seen in years, spokesman John Schulz said.
"We typically see an isolated case here and there, but nothing like this," Schulz said.
In one case, Wellington, Colo. rancher Ted Swanson said $5,000 worth of hay was taken from a field over the Labor Day weekend. Swanson said the thieves knew what they were doing because they stole high quality alfalfa from storage and ruined lower quality to get it.
"I felt sort of astounded," said Swanson, who never had been robbed of hay in 20 years of owning his ranch. "I couldn't believe it happened."
The drought hurt hay production as the same time it damaged grazing land, and in some cases, ranchers can't find or afford hay to replace bales that are stolen. In Texas, for example, an 800-pound bale of hay costs about $150, roughly twice as much as it did at this time last year.
"We sell small, 2-by-3 bales of hay now for around $20," said Tom Schacht, manager of Parker Feed and Western Supply in Parker, Colo. "Last year, the same bale was around $14. It's because of the shortage."
Some farmers in Missouri have tried to deter thieves by painting bales of hay bold colors to help identify stole bales sitting on others' property.
In Texas and New Mexico, local authorities have asked the U.S. Border Patrol and other federal agencies to help watch for suspicious behavior around ranches, including cattle rustling and grass theft.
"We are seeing a pattern. It's hard to monitor since we are busy trying to catch DUIs and other crimes, so we need more eyes and ears," said Luna County Sheriff Raymond Cobos, whose New Mexico county borders Mexico and sits just west of El Paso, Texas.
Cobos recently unveiled a plan involving a number of local and federal law enforcement agencies in the fight against ranch-related property crimes. His deputies also are taking classes on cattle branding to help identify stolen livestock.
"We see people with cowboy hats transporting cattle and hay all of the time, and we think nothing of it," Cobos said. "But now if we see them at 3 a.m. in the morning ... we have to stop and think: Is there something wrong?"
Follow Russell Contreras on Twitter at http://twitter.com/russcontreras


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Bill Zeeble, KERA
Bill Zeeble has been a full-time reporter at Dallas NPR station KERAsince 1992, covering everything from medicine to the Mavericks and education to environmental issues. He's won numerous awards over the years, with top honors from the Dallas Press Club, Texas Medical Association, the Dallas and Texas Bar Associations, the American Diabetes Association and a national health reporting grant from the Kaiser Family Foundation. Zeeble was born in Philadelphia, Pa. and grew up in the nearby suburb of Cherry Hill, NJ, where he became an accomplished timpanist and drummer. Heading to college near Chicago on a scholarship, he fell in love with public radio, working at the college classical/NPR station, and he has pursued public radio ever since.
WNO-FM in New Orleans. Several stories he covered on television for KERA 13 helped homeowners avoid losing their homes. Zeeble remains dedicated to radio, however, and spends time working with NPR to teach students how to do radio journalism. His radio pieces have aired on nearly every national news show carried on KERA, from NPR and American Public Media to the BBC. He and his wife have 2 dogs and 2 cats, adopted and rescued. His home desk is messy with vintage fountain pens and parts to aid his passion to make them work again.


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Osram R10W (245) 1.2W LEDriving SL Bulbs BA15s 5008DWP-02B Twin Pack
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Description | LEDriving SL R10W replacement lamps offer a modern and intense light with a color temperature up to 6,000 Kelvin. These replacement lamps are suitable for all conventional R10W lamp bases. In comparison to standard lamps, these LED retrofit lamps use up to 80% less energy. OSRAM offers a 4 year guarantee for these LEDriving SL lamps.These products do not have ECE approval and must not be used on public roads in any exterior application. Public roads use leads to cancellation of operating license and loss of insurance coverage. Several countries forbid sale and use of these products. Please contact your local distributor for further information. |
Brand | Osram |
Manufacturer Part Number | 5008DWP-02B |
Bulb Type | Upgrade Auxiliary Bulbs |
Headlight Bulb Type | R10W (245) |
Bulb Wattage | 1.2W |
Bulb Voltage | 12v |
Bulb Base | BA15s |
Number of Bulbs Supplied | 2 |
Country/Region of Manufacture | Taiwan |
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Packaging | Twin Blister |
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Further Information | Canbus Compatible |
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Image Processing in Radiology. 3, 393-409.
(2008). System for robotically assisted percutaneous procedures with computed tomography guidance.
Journal of Computer Aided Surgery. 6, 370–383. Masamune2001.pdf (2.09 MB)
(2001). The surgical CAD/CAM paradigm and an implementation for robotically-assisted percutaneous local therapy.
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(2001). Robotically assisted prostate brachytherapy with transrectal ultrasound guidance–Phantom experiments.
Brachytherapy. 5, 14–26. Fichtinger2006.pdf (806.94 KB)
(2006). Robotically Assisted Prostate Biopsy And Therapy With Intra-Operative CT Guidance.
Journal of Academic Radiology. 9 no 1, 60-74. Fichtinger2002.pdf (5.78 MB)
(2002). Robotically Assisted Percutaneous Local Therapy and Biopsy.
Workshop proceedings of the Tenth IEEE International Conference of Advance Robotics. 133-151.
(2001). Registration and motion compensation of a needle placement robot for CT-guided spinal procedures.
(Galloway, Jr., R. L., & Cleary K., Ed.).Medical Imaging 2005: Visualization, Image-Guided Procedures, and Display. 5744, 661-669. Xu2005a.pdf (214.32 KB)
(2005). Precision placement of instruments for minimally invasive procedures using a "needle driver" robot.
international journal of medical robotics computer assisted surgery MRCAS. 1, 40–47. Cleary2005.pdf (378.2 KB)
(2005). CT-Guided Robotic Prostate Biopsy.
18th World Congress on Endourology & SWL.
(2000). Controllable motorized devices for accurate percutaneous needle placement in soft tissue target.
The Eleventh World Congress in Mechanism and Machine Science. 82-86. Iordachita2004.pdf (1.8 MB)