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Fluffernutter Cupcakes
Do you guys know what a fluffernutter is? It was only recently that someone mentioned to me that it was a New England thing. I guess it makes sense given that marshmallow creme originated in Massachusetts, but up until now I had assumed that people all across the country were familiar with them. Maybe you are? Fill me in!
So, if you've never heard of a fluffernutter, it's a sandwich made with peanut butter and marshmallow creme. Oh, and always on that super soft white bread. When we were kids it was just as common to have a fluffernutter in your school lunch as it was a peanut butter and jelly. And truthfully, I liked the fluffernutter more because I found the jelly made the white bread a little soggy by the time lunch rolled around. This morning as I talked to Shane about this post he started singing the fluffernutter commercial (yes, there was a commercial) and of course I found it on Youtube so I could share the ridiculousness with you guys. Don't blame me if you can't get it out of your head once you listen :)
The flavor profile of a fluffernutter is so simple, but it's also incredibly nostalgic for me and to this day, I still love it. It's probably been 10+ years since I had one (I'm thinking I made a few in my college days), and after baking with marshmallow creme recently, I developed a craving. Rather than make a sandwich, I went with dessert. I've seen a ton of peanut butter and jelly cupcakes on blogs, but never a fluffernutter cupcake; I think it's time we remedy that!
I kept the cupcake as simple as the sandwich. The base is a tender, peanut buttery cupcake while the frosting is a quick buttercream into which marshmallow creme is infused. The marshmallow creme is a pain to get out of the jar and into the mixer, but once incorporated, the frosting has the perfect consistency for piping and it's not as super sweet as you might expect. Fluffernutter cupcakes were a big hit here, with kids and adults alike. I'm already looking for an excuse to make them again :)
Fluffernutter Cupcakes
peanut butter cupcake adapted from Martha Stewart's Cupcakes (via Annie's Eats), marshmallow creme frosting from chocolate marshmallow whoopie pies
{Note: if you pile the frosting ridiculously high on your cupcakes like me, you'll probably want to increase the frosting recipe below to make 1 1/2 times as much.}
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/3 cups sugar
2/3 cup creamy peanut butter
3 large eggs, at room temperature
1/2 cup sour cream (I used light), at room temperature
1 teaspoon vanilla extract
1/4 cup buttermilk, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
2 cups confectioners' sugar, sifted
7 1/2 oz marshmallow creme
2 teaspoons vanilla extract
Preheat oven to 350 F. Line muffin pans with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Mix in the peanut butter, beating until well incorporated. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla. With the mixer on low, alternately add the dry ingredients in three additions and the buttermilk in two, beating just until incorporated.
Divide the batter evenly among the wells of the prepared pans, filling each about 2/3-full. Bake the cupcakes for about 20 minutes, or until they spring back when lightly pressed with your finger and a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and let the cupcakes cool for a few minutes, then remove them to the rack to cool completely.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 1-2 minutes. Gradually add the confectioner's sugar and beat until incorporated - the mixture will become crumbly at first, just keep beating and it will come together. Add the marshmallow fluff and vanilla and beat until light and fluffy, about 2-3 minutes. Transfer the frosting to a piping bag fitted with a decorative tip. Pipe frosting into a swirl on each cooled cupcake.
Makes about 20-22 cupcakes
40 comments:
- Elen Smirnova said...
Very beautiful))
- April 18, 2013 at 7:52 AM
- Savory Simple said...
Tracey, you are a mad genius.
- April 18, 2013 at 8:05 AM
- Tieghan said...
Ah man! These are so yummy! Anything flutternutter is delicious!
- April 18, 2013 at 8:16 AM
- Alaina @ Fabtastic Eats said...
oh my goodness! Fluffernutter cupcakes have been on my list to make forever!! These sound prefect! SOme days I STILL make PB & Fluff sandwiches for lunch haha Im a kid at heart! Cannot wait to make these soon!!
- April 18, 2013 at 8:41 AM
- amy @ fearless homemaker said...
You know that I'm a crazy fluffernutter lover, so I'm all about these cupcakes! And you need to do a video tutorial on piping frosting - yours is always so perfect! Or, howsabout you just come down to Nashville + teach me in person? =) What, it was worth a shot!
- April 18, 2013 at 8:59 AM
- Katrina @ Warm Vanilla Sugar said...
I've never made anything with flutternutter, but it sounds cool!! These look pretty too, so I am sooo down!
- April 18, 2013 at 9:02 AM
- Cassie | Bake Your Day said...
These are too fun, Tracey! I love PB desserts...can't get enough!
- April 18, 2013 at 10:32 AM
- Valerie said...
Fluffernutter sandwiches, yes!! When I was little - my mom (who is from Connecticut) used to make the dreamy sandwiches for my sister and I - as a treat for when we didn't fight. :D
These cupcakes look fantastic! And I'm now feeling nostalgic!!
- April 18, 2013 at 10:50 AM
- Audra said...
YUM! I love fluffernutter anything. These sound amazing.
- April 18, 2013 at 10:59 AM
- Joanne said...
Fluffernutter sandwiches are SUCH a guilty pleasure of mine. And now...so will these cupcakes be.
- April 18, 2013 at 11:26 AM
These cupcakes were tasty and fun, thanks for making them!
- April 18, 2013 at 11:53 AM
- The Cooking Actress said...
ahhhhhh fluffernutter's are just like the greatest idea ever and I looove that you used the flavor combo for these cupcakes!
- April 18, 2013 at 12:25 PM
- Erin @ The Spiffy Cookie said...
I had no idea it was a NE thing. I never really got into the sandwiches somehow. It's not that I didn't like them, just preferred jelly I guess. But I adore it in desserts!
- April 18, 2013 at 3:00 PM
- Becca Looney said...
The first time I had a fluffernutter sandwich was in Spanish class. We had this project that made us give commands and this one group made us make the sandwich. It was so delicious. I've never heard of it being turned into a cupcake, so that's definitely new to me :) These look so pretty and your frosting always looks so darn perfect!
- April 18, 2013 at 6:43 PM
- Tracy {pale yellow} said...
Agreed, fluffernutter cupcakes are long overdue. These look simply delicious!
- April 18, 2013 at 7:35 PM
- Natalie said...
heck yes i know what a fluffernutter is! i am all about these!!!
- April 18, 2013 at 9:43 PM
- Katie Mar said...
i love fluffernutters!! well, i love anything with peanut butter really. these look so goood!
- April 18, 2013 at 11:05 PM
- Culinary Couture said...
I want to eat this cupcakes just based on the frosting alone! You piped it so beautifully Tracey!
- April 19, 2013 at 12:16 AM
- Julia | JuliasAlbum.com said...
Fluffernutter cupcakes sound delicious! Pinned!
- April 19, 2013 at 1:03 AM
- Cupcake Crazy Gem said...
I just want to dive head first into every beautiful picture you post on your blog! These look amazing! I love the cupcake cases! and yes one day I think you need to make a video tutorial on how to get each cupcakes frosting so perfectly uniform! I am definitely pinning these on my 'to bake' list! yum!
- April 19, 2013 at 1:09 AM
- thefarmgirlcooks said...
God, I love peanut butter.
I'm drooling over this cupcake! - April 19, 2013 at 8:02 AM
- Ashley said...
I always loved fluffernutter sandwiches growing up! I love that you turned it into a cupcake :)
- April 19, 2013 at 9:43 AM
- Erin @ Dinners, Dishes, and Desserts said...
I had never heard of fluffernutter until I started blogging. I have yet to actually make something that combination either. it sounds like something I would love, so I really need to get involved! Gorgeous cupcakes - I need you to come frost cupcakes for me :)
- April 19, 2013 at 10:31 AM
- Anita at Hungry Couple said...
Maybe it's a northeast thing rather than just a New England thing because I grew up in New York and we had fluffernutter sandwiches. Nostalgia... :)
- April 19, 2013 at 2:07 PM
- firstname.lastname@example.com said...
Your cupcakes are beautiful AND they look delicious!
- April 19, 2013 at 3:34 PM
- Michelle @ Brown Eyed Baker said...
LOVE these cupcakes! You're speaking my language!
- April 19, 2013 at 3:39 PM
- Chung-Ah | Damn Delicious said...
Oh man I just love that mile-high frosting!
- April 19, 2013 at 6:12 PM
- Nutmeg Nanny said...
Yum :) I can vividly remember having fluffernutter as a child! These cupcakes look wonderful!
- April 20, 2013 at 9:55 AM
- Anna @ Crunchy Creamy Sweet said...
These cupcakes are gorgeous, Tracey! Love the marshmallow frosting!
- April 20, 2013 at 11:10 AM
- Jill said...
These sound fantastic! A nice break from PB and chocolate (not that I need a break from that though!). We didn't usually have marshmallow creme around the house when I was a kid, but I was definitely aware of fluffernutters.
- April 20, 2013 at 2:36 PM
- Lindsey @ American Heritage Cooking said...
I have no idea what fluffernutter is, but now I *have* to try it! As a side note, I would move mountains for your icing ability! Stunning!
- April 20, 2013 at 6:34 PM
- amanda @ fake ginger said...
We always just called them "PB & marshmallow sandwiches" but then (Baked By) Rachel started Twitter yelling at me every time I called them that. She had to teach me the way of the fluffernutter. I must make these for my kids!
- April 20, 2013 at 7:56 PM
- Karen - Cinnamon Freud said...
I never had fluffernutters as a kid (since I grew up in the south I guess), and it makes me sad that I only discovered them recently. These cupcakes look just as amazing as fluffernutter sandwiches. I wish marshmallow fluff was easier to work with- I always end up tearing my bread with my overenthusiastic fluff spreading.
- April 21, 2013 at 1:47 AM
- awesomeon20 said...
I've heard of the fluffernutter, but I've never had one, which I find odd considering the crazy amount of peanut butter I've consumed in my lifetime. Maybe it's because I'm not from New England. This cupcakes look like the most delightful sugar coma, though. I can't wait to try them.
- April 22, 2013 at 1:14 AM
- Heather Whoneedsacape said...
I get all kinds of crazy and add a great jelly to my fluffernutter ;) it's good!
These cupcakes look really great!
Found you at Taste and Tell! - April 22, 2013 at 9:15 AM
- Nicole@HeatOvenTo350 said...
Yes, fluffernutters really are a New England thing! I remember mentioning them when I first when to college out West and I got some strange looks. I think more people have heard of them now, and that's a good thing. I love the combination of marshmallow and peanut butter. So smart to make it as a cupcake!
- April 22, 2013 at 11:31 AM
- Stephanie @ Macaroni and Cheesecake said...
Fluffernutter is one of my favorite sandwiches and I love that you put the flavors into a cupcake!!
- April 22, 2013 at 1:43 PM
- Kita said...
I grew up on fluffernutters ;D These cupcakes are so happening in my kitchen asap.
- April 23, 2013 at 8:41 PM
- McGibby Galinato said...
Hi Tracey,
Sharing this recipe on our Facebook page (http://facebook.com/chefsandbakers). Tried this recipe yesterday and the cupcakes were divine! :) - April 29, 2013 at 11:30 PM
- Zainab said...
Very beautiful cupcakes always! How do you pipe such perfect swirls??
- May 8, 2013 at 10:18 PM


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Hurricane Earl Tips: Avoid flood damaged cars, autos, vehicles
Batten down the hatches everyone on the east coast, looks like Hurricane Earl is coming at you. Who's on the site that will be affected?
Watch out in the next six months for flooded out vehicles that will get a new salvage title issued too.
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09-02-2010, 04:33 PM #2We are still recovering from our last flooding. Many of the bridges that were affected previously are still out or under repair. Should be fun times.
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09-02-2010, 08:22 PM #5Here's a pretty good test to see if the vehicle you're looking at has ever been flooded...
Reach way up behind the dashboard and feel around for dirt or other debris. They can clean the vehicle really good, but they can't clean everywhere! I did this one time when looking to buy a used car...the salesman freaked out! The car was clean though.
09-03-2010, 02:57 PM #6About 21 miles as the to the ocean, and about 5 miles from Greenwich bay (as the crow flies)
My house is on a pretty sizable hill, so I have no concerns about flooding there. After the last flood they said that about 70% (this figure is questionable) of the bridges here are barely safe for normal traffic. I can only imagine how many more bridges we may lose.
That's very good advice!
09-04-2010, 04:55 AM #7Well i read tonight while at work that it went thru your area howd everything seem to turn out??
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Weihenstephaner Korbinian - Bayerische Staatsbrauerei Weihenstephan
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Reviews by gleeky99:More User Reviews:thierrynantesFrance 4.11/5 rDev -2.1% look: 4 | smell: 4 | taste: 4.25 | feel: 4 | overall: 4 Beer bottle (50 cl.) purchased from Bières & Chopes and tasted in 2013. Appearance : dark amber color with tan foamy head. Smell : dried fruity and roasted malt aromas. Taste & mouthfeel : caramel malty and roasted flavors with alcohol presence in finish. Drinkability : a good beer in the German style Doppelbock. Serving type: bottle 12-15-2013 17:50:13 | More by thierrynantes godlessapeGeorgia 4.25/5 rDev +1.2% look: 4.25 | smell: 4.25 | taste: 4.25 | feel: 4.25 | overall: 4.25 The body has a super rich dark plum coloring to it, topped with creamy tan head that starts off at two fingers then wilts slowly. The aroma gives up sugary malt and toasted pumpernickel notes. The flavor is sweet hot cereal smothered in molasses. The hop bite at the end is rather subtle but complements the beer perfectly. The mouthfeel is smooth and light as is the carbonation. The alcohol is well hidden--you'd never know the ABV till it hits your head. Overall a fantastic brew. Wish I could get this in 12 packs here in the States. Serving type: bottle 12-14-2013 20:49:55 | More by godlessape TheDoctorQuebec (Canada) 4.15/5 rDev -1.2% look: 4 | smell: 4.25 | taste: 4 | feel: 4.5 | overall: 4.25 A: Pours an impenetrable inky black with two fingers of rich tan head that settles down pretty quick to a nice, even (but thin) film. Decent retention; minimal lacing. S: Malty, earthy sweetness. Coffee, licorice, burnt caramel, and red wine are the predominate aromas I pick up. T: Sweet and pleasantly sticky. Coke, coffee (weak, to be sure), and chocolate nibs with some spices thrown in; it has a slow, coating finish with a really nutty aftertaste. M: Full bodied and slightly chewy with good carbonation and a warm, sticky character to it. O: Very nice. This is a very malty, very sweet beer that would likely be best served on a cold night (like tonight) or on a rainy day. It is a solid German beer in every way possible. Rich, bold, malty flavor with a nice nose to it that hints at the flavor but doesn't give it away. For me, it is a little on the sweet side for what I would normally lean towards; BUT other really malty dark beers have proven almost undrinkably sweet, sticky, and malty for me in the past. So, I take it as an indication of how well-balanced it is that I can drink and enjoy it with gusto. Would have again; worth trying if you have access to it. Serving type: bottle 12-03-2013 03:22:58 | More by TheDoctor T100MarkCalifornia 4.25/5 rDev +1.2% look: 4.25 | smell: 4.25 | taste: 4.25 | feel: 4.25 | overall: 4.25 Poured from a 500 ml bottle into a shaker pint glass. Appearance - Dark ruby red. Minimal head. Minimal lace. Smell - Bread. Sweet. Black liquorice. Taste - Bready. Carmel. Herbal. Prunes. Slightly bitter. Slightly sour. Mouth - Like all other aspects of this beer, complex. Overall - A big, bold, German Doppelbock. Similar, in flavor, to Ayinger Celebrator only sweeter. Serving type: bottle 11-23-2013 06:05:51 | More by T100Mark |
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Tag Archives: Riptide
Tue, Apr 23, 2013 | 14:59 BST
Dead Island: Riptide launch trailer hails US release
Dead Island: Riptide is out today in the US, and Deep Silver along with Techland have released the launch trailer. It's out on PC, PS3, and Xbox 360 and those in Europe can pick it up starting April 26. Review scores are through here.
Sat, Mar 16, 2013 | 19:23 GMT
Dead Island: Riptide skipping Wii U due to current engine refinements
Dead Island: Riptide will not be released on Wii U because according to creative producer Alexander Toplansky, Techland would have to rebuild or port the engine.
Thu, Jan 10, 2013 | 15:46 GMT
Dead Island: Riptide – Deep Silver wants to make your wedding zombie-themed
Those planning on tying the knot should consider doing it Dead Island style. Why? Because Deep Silver is looking for bride and groom who wish to hold a zombie-themed wedding. Said wedding will then become the "centerpiece of the UK launch celebrations for Dead Island: Riptide."
Thu, Nov 29, 2012 | 15:44 GMT
Dead Island: Riptide shots show a town overrun with zombies
New screenshots for Dead Island: Riptide have landed in our laps. We have shared them with you below the break. Dead Island: Riptide is due for release on April 26, 2013.
Thu, Nov 29, 2012 | 13:54 GMT
Dead Island: Riptide producer baffled over franchise's ban in Germany
Dead Island: Riptide producer Sebastian Reichert has said he unsure why Techland's franchise is banned in Germany when there are other violent games sitting on store shelves.
Fri, Aug 31, 2012 | 16:03 BST
Riptide – players can import saved character stats from Dead Island
Dead Island: Riptide will allow players to import their saved character stats from the previous game, according to a report on Joystiq. Riptide takes place on a new island in the archipelago from the first game, and will contain a new weather system and upgrades to the game engine. Riptide will launch in 2013 and its public debut takes place at PAX this weekend.


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The West Advisor articles have answered boaters' questions and provided solutions to boating problems for more than 20 years. West Marine has compiled one of the Web's most comprehensive collections of technical boating information articles.


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So why not Shut your fucking mouths and beeeeeeeeeeeeeeeeeeeeeee AAAFIIKKA ya faggots
strange concept Eye no
Where Adam ant got the drumming idea from....The Drummers of Burundi
Originally Posted by Stew Nod I love it See your sig....It still stands! http://images2.dawgshed.com/smilies/smiley191.gif Originally Posted by Stew Nod When the cunt wins, we all win. he's a man of the people
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As youve heard the "Patent Pending Anabolic" we've been testing will be called USPlabs VERSA-1 // The Muscle | Mind Breakthrough.
As you know this product was developed to provide a very unique, one-of-a-kind experience. Something that could be both seen and felt, whether at the gym or at home recovering. Its the first of its kind to enhance muscle AND mind
Why "VERSA-1"?
Versa = Versatile... As you can see in the other logs, the product is wildly versatile. We purposely selected testers like you from all walks of life, all goals and backgrounds to tell us the whole story. The decision was unanimous; it was a GO.
1 = One. The FIRST of its kind to our industry... The First Muscle | Mind Breakthrough of its kind... The FIRST Patent Pending Anabolic... Easy ONE time per day servings, etc.
Thus, We arrived at USPlabs VERSA-1.
Now, for the good stuff
TESTERS - We're asking you to share your unique Muscle/Mind experiences from your Versa-1 alpha test... Simply tell us about what YOU "felt" in a few sentences or a video.
NON-TESTERS - WINNING is easy! Once the testers start to share their stories, we're asking you to go 'all-in' and ask them any questions you had regarding their VERSA-1 test... As we mentioned about, this is the first product of its kind - so, these questions should help paint the picture of what VERSA-1 is all about! Ask multiple questions for multiple chances at one of the TEN FREE VERSA-1 bottles we will be giving away!
I would also like to invite all of you to our VERSA-1 Facebook page at www.Facebook.com/VERSA-1/. If youre on Twitter or Instagram follow us at @USPlabs and join the conversation with the hashtag #MuscleMindProject.
Now - Other HUGE news dropping today is that we have set a date for this one-of-a-kind Inner Circle sale....
The first batch of VERSA-1 drops, but ONLY to our Inner Circle members. Keep in mind - this will be your only chance to secure VERSA-1 first. After our Inner Circle batch is gone, it will be weeks before any more is available for sale (and obviously at a higher cost than the IC pricing).
NEED TO JOIN THE IC OR NOT SURE? Visit www.Versa-1.com/ for more info!
We look to you as the hardcore customer to spread the word. With your help we will never have to release a print advertisement. If we dont have to release print adds the cost of product is reduced. Once we go to print, the end price starts to inflate. Help us keep this underground but mainstream.... Simple as that.
You're our footsoldiers, and for that - we will keep you in good hands!
Team USPlabs


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News >> Browse Articles >> Op / Ed
March 04, 2010
Save time in your search for a fire degree program. Use FireLink's School Finder to locate schools online and in your area.
Top 25 Cities for Firefighters
Flood-Engulfed Victim: Firefighter Saved My Life
Firefighter Killed In Freak Station Accident
Nine Responders Injured In Fast-Spreading Fire
Firefighter Marries the Woman He Rescued


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The Sonic Blender Lo-Fi Show
First I want to thank everyone for listening to The Sonic Blender and reminding you my next show is THIS TUESDAY from 2-4pm PST. Seems it's ...
Thursday, December 19th
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It is again time for the MCPB Board of Directors election cycle to begin. Follow this link to the Application Page if you are interested in running for one of the three open seats. Be sure to read the Bylaws to see if you qualify.


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In 2003, the Palestinian village of Budrus mounted a 10-month-long nonviolent protest to stop a barrier being built across their olive groves. Did you hear about it? Didn't think so. Brazilian filmmaker Julia Bacha asks why we only pay attention to violence in the Israel-Palestine conflict -- and not to the nonviolent leaders who may one day bring peace.
Julia Bacha is the Media Director at Just Vision and the director and producer of "Budrus," a documentary about a West Bank village, a giant barrier and nonviolent resistance. Full bio »
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As 2013 comes to a close, we can't help but take time to reflect on the past year. We think about everything that's happened over the last 12 months: the major geopolitical events, the deaths and births in our popular culture, and the tragic world news that we couldn't ignore even if we tried. We re-examine them and read
As the world mourns the passing of Nelson Mandela, scores of celebrities, activists, and politicians have taken to social media to pay their respects. But, not many of these high-profile fans can say they've actually played the South African civil rights leader on the big screen. Not so with actors Morgan Freeman and read


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Kids Canvas Art
Wall Decals
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Hand Painted Art for Kids
Growth Charts
Framed Art for Kids
Wall Hangings for Kids
Kids Wall Murals
Dry Rub Transfers
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Kids' Theme Rooms
Must…Get…Ball Art This whimsical animal art has a humorous twist and has been enthusiastically received by art collectors, parents and the young-at-heart. In fact, adults collect these happy animals just as much as kids do! The bold use of color and design create endearing animals, each with their own personality and charm. All prints are signed by the artist and are available in several formats. Matted prints come ready to frame and are available in 8" x 10" (3.75" x 7.5" image), 11" x 14" (4.75" x 9.5" image) and 14" x 22" (7.75" x 15.75" image). Each matted print comes in a crystal clear sleeve with backing and your choice of white or black mat.
SIZE: Multiple Sizes
Category: Art, Art Prints for Kids
Size & Format:Please Choose8 x 10 Inch Matted Print (3.75 x 7.5 Image)11 x 14 Inch Matted print (4.75 x 9 Image) $(+6.00)14 x 22 Inch Matted Print (7.75 x 15.75 Image) $(+16.00)
Matte Color:Select if ApplicableBlackWhite
©2004-2013 Rosenberry Rooms, LLC. All Rights reserved. | 709 Hillsborough Street, Raleigh, NC, 27603
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General Community > Chit Chat
Php ide, anyone is using them?
I have always used a simple php editor program to do my coding. But recently I was advised to use a php ide which is handier to code, especially for larger projects. Has anyone used them? If you have, can you please share your experiences and thoughts about it? Are they easy to use? Are they really handy?
I am asking because when I did some research they looked kind of complicated to me.
I have used a bunch. Zend Studio was my favorite for a long time up to 5.2 release I believe would still be using if it supported the last windows versions but they remade their software and the newer versions suck though. Now using phpDesigner.
IDE's do help a lot though with large projects and just speeding up development in general.
Arantor Beeblebrox the First:
I find IDEs actually slow me down when coding - I find it tries to write the code for me or second guess what I'm about to do, and by the time I stopped working on Visual Basic, I actively hated using IDEs in general. Here I am, a decade later and I still don't like IDEs.
Happy Notepad++ user here :)
I had used a lot of IDEs, the free ones of course, non of them really convinced me.
Some were just too heavy, some of them were good but couldn't even remove the tabs and spaces from empty lines, that is a big NO-NO for me, I'm a control freak and having horrible tabs and spaces on lines (empty lines or just tabs and/or spaces after the code) is just unacceptable.
Some of them have hardcoded keyboard shortcuts predefined for an English keyboard, making it really hard to use it on a Spanish one.
I find Notepad++ to be really fast and can do everything I need, I even set up a keyboard shortcut to remove all tabs and spaces which I constantly use along with the comment, save, save all and EOL conversion. It has some pretty useful plugins too.
The only thing I really miss from an IDE is having a sidebar with all your folders/files but luckily Notepad++ has sessions so I usually end up using session files to just load the files I currently use/need.
I'm also not a fan of auto-suggesting function names and stuff, I make so many typos when coding that the thing is pretty much useless, I prefer just typing "funticon" and then do a search/replace on all files.
No IDE FTW!
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I'm wondering that what kind of machinery would you need for producing commercial raw chocolate products. I consult one company that brought this question up. I don't have any experiences making massive amounts of commercial chocolate, but what kind of set up would you recommend to order (price range 5000-10.000€). Any thought about subject?
Tags: Raw, chocolate, commercal, machinery, production
This is a pretty controversial area right now and most raw chocolate makers are making their chocolate by reconstituting "raw" cocoa powder and "raw" cocoa powder into chocolate. I know of no one making raw chocolate from the bean right now due to the food born pathogen concerns as you're skipping the pathogen-killing roasting step.
What do you mean by "raw'" cocoa powder? My understanding of the process of making cocoa powder is that the beans are roasted and crushed into paste before being pressed into cake and then ground into cocoa powder. If this is the case, then technically cocoa powder isn't raw either.
That doesn't even take into account the alkalization process that cocoa powder goes through.
I would love to understand this better. It seems as though the "raw" movement is even more deceptive than the whole "big chocolate" industry put together.
Thanks in advance for your reply.
EDIT: I just read this detailed article on raw chocolate on another site that I frequent. Very interesting read... http://chocolatealchemy.com/the-truth-about-raw-chocolate
Hi Brad,
That's exactly why I put "raw" in quotes, since I don't think the way the powder or butter is produced conforms to the common notion of raw foods not going above 115° F. But there are no regulations or labeling laws about using the word "raw" on products so people can call whatever they want raw in the US. Is it different in Canada? I agree it is deceptive or people are deluding themselves to think everything they're eating is raw.
Don't even get me started on people who claim they are eating raw cashews! I did that once mistakenly from a fresh cashew apple and I had blistered lips for weeks since I had basically eaten the same oil as on poison ivy. So a raw cashew is very toxic and I would never want to eat one again. Luckily no one actually sells truly raw cashews.
From what I gather, at least the "raw" cacao powders are not alkalized as that would kill off just about every little last bit of antioxidants.
Hi, If you want to get quality products, this is the basic equipment needed for producing commercial raw chocolate products, hope this helps you.
DRYER COCOA: Cocoa Dryer, removable, made of polished stainless steel walls with thermal insulation. Tol perforated stainless steel floor of the dryer. Drying capacity of 40 kilograms per batch. Heating system with propane gas through low power consumption.
FILING OF COCOA: Cocoa Rotary Classifier 4 quality single phase motor 110 and 220 volts classification capacity of 10 pounds per hour ventilation system to expel dirt and debris; Manufactured iron rolled double-layer anti-corrosive paint and galvanized tool.
TOASTER COCOA: Cocoa Rotary Toaster, inoxidable304L made entirely of steel, with cooling jacket in 2mm thick stainless steel, Single phase motor 110 and 220 volt load 1 quintal roasting time load 40 minutes, heating system gas, with manual sampling toasted chamber temperature gauge built hatch for loading and unloading of cocoa vent. $ 5,820.00
GRINDER CLEANER AND SHELL: Made of steel roller inoxidable304 L, and galvanized tool with built-in fans and ability to process 3 or 4 pounds per hour; Motor single phase of 110 and 220 volt.
MILLS COCOA: Cocoa mills operating in line, and constructed entirely of stainless steel 304 L for food with hydraulic cooling system, System grinding discs hardened stainless steel, the grinding capacity of 1 quintal per hour single-phase motor 110 and 220 volt
Estimated price USD $ 42.000
Excuse me for pointing out the obvious, but a cocoa roaster (you call it a "toaster"), COOKS the beans thereby rendering them no longer raw.
Hi Brad,
Dry cocoa beans can be peeled by hand, as do farmers in many areas, but large quantities are roasted in a rotating drum, then the cocoa beans is struck against the walls to peel it, however that, the product remains raw material because it contains all elements in nature.
We're BOTH correct, but more clarification is needed.
You are referring to "raw" as unprocessed, while I'm referring to "raw" as uncooked.
If I'm not mistaken, Jaakko is referring to "raw" as uncooked, as he refers to "commercial raw chocolate products" and "massive amounts of commercial chocolate". The way I understand his post is that he is looking for equipment to make UNCOOKED chocolate products for human consumption, and not individual ingredients which, when combined, make up chocolate.
Thanks for your clarification... Brad, in fact, I was referring to cocoa as a raw material (materia prima) and not as uncooked, so that kind of equipment suggested, in any case the only comment I can make the processing of raw cocoa, is to be aseptically treated as natural state contains many germs dangerous to health, which to toast the grain to temperatures between 120 to 150 ℃ for 40 minutes or more, are removed.
Kind regards,
One of the problems I have with the idea of raw cacao (< 45 Centrigrade) is whether the chocolate flavour is fully developed without some kind of roasting.
We do use raw cacao powder and I also note it's slightly more bitter / lighter colour than roasted cacao. Is that others experience?
How do you know the cocoa powder is raw? Do you make it yourself? If so, I would love to hear how you keep the temperature of the mass you are pressing into cake, below 45 degrees C.
Here's a quote from page 70 of Bernard Minifie's Chocolate, Cocoa, and Confectionary:
Temperature of the Liquor
In modern practice, th ebest results are obtained at 95 to 105 degrees C (203 to 221 degrees F).
Here is a GREAT quote on page 79 about microbiological content of cocoa:
The raw fermented cocoa beans arriving in the factory have very high bacteria count (5X10 to the 6th), and during the cleaning, roasting, and winnowing processes, dust is producted that can contaminate finished products. It is very necessary to isolate these first processes from subsequent production.
. . .
Many cocoas purchased on the open market have much higher counts (50X10 to the 3rd).
. . .
Meursing (1983) has discussed at length the implications of contamination and has proposed very rigid specifications for cocoa powder. He states that, with the ever increasing use of vending machines, instant foods, and large-scale catering where adequeate conditions for sterilization are not used, strict bacterial control of the basid food product is essential.
Now... having said all of that I have two questions: If you walked into our shop and watched one of my staff members drop a truffle on the floor (which we degrease and sterilize every night), and you didn't know that we did that to our floor, would you pop the truffle in your mouth? PROBABLY NOT! In fact you'd be grossed and probably pretty pissed off out if we put it in your box and sold it to you.
My next question then is: Why the heck do people find it fine and dandy to eat a product that is fermented and dried on the ground where bugs, chickens, dogs, and people defecate, spit, throw their cigarette butts, and god knows what else without it first being sanitized?
People are strange....
...just my two bits for what it's worth.
"Do you make it yourself? If so, I would love to hear how you keep the temperature of the mass you are pressing into cake, below 45 degrees C."
No but have a look at the Big Tree Farms videos on YouTube it shows how they press butter from the mass quite effectively below 45 degrees C.
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
© 2013 Created by Clay Gordon.


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Holy shit how do any of you drink this shit? It tastes terrible.
It tastes like water.
When you get really, really sad and hate your life you stop caring about the taste and just hope it makes the pain inside fade.
Enemies of the Imperium, hear me. You have come here to die. The Immortal Emperor is with us and we are invincible. His soldiers will strike you down. His war machines will crush you under their treads. His mighty guns will bring the very sky crashing down upon you. You cannot win. The Emperor has given us his greatest weapon to wield. So make yourselves ready. We are the Imperial Guard, and your doom is upon you. "
Darkness lingers in the hearts of even the brightest people.
Famous Quote's that I enjoy:Spoiler
Valerium Therme's Villainous Repertoire!
You did it, KB
God Aza, stop changing your sig every fucking minute.
BUT BUT I have to warn people about Squee in broken English D:
Darthwarman Rage Quit 1
Darthwarman Rage Quit 2: Electric Boogaloo
Darthwarman 'Rage' Quit 3: Return of the King
Night of the living Warman
I drink straight whiskey and vodka and I friggin' can't stand beer. The aftertaste is what I imagine piss and vomit fermenting in a frying pan for a week tastes like before being re-bottled and sold to consumers with robust midsections.
A special thanks to MissCapnCrunch for the sig!
And another special thanks to Tick for the avatar!
You guys rock my Casbah!
Roleplays I GM
The Elder Scrolls: Vengeance of the Deep (Co-GMing with O|NoSoul)
Mass Effect: Nova (Collaborative GM project among all players)
I've been drinking. I read this title as "tired, beer full" which is totally how I feel at the moment. Then I read the comments (and I am totally thanking my phone for auto correct). After the harsh disappoint of this thread I can only add, don't drink beer, drink whiskey.


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David J. Theroux Discusses Libertarianism on WichitaLiberty.TV Recorded: Sunday, December 1, 2013
Independent Institute Founder and President, David J. Theroux discusses libertarianism and gives liberty-based perspectives on current events with host Bob Weeks on WichitaLiberty.TV.
Experts: David J. TherouxType: TelevisionIssues: Civil Liberties/ Human Rights, Culture/ Society, Free Market Economics, Freedom, Political Ideology and Philosophy
C.S. Lewis Challenge in our Secular Age Recorded: Saturday, September 14, 2013
David Theroux and panel members Andrew Dósa and Roy Carlisle speak on C. S. Lewis perspectives at the "To Everyone an Answer: 10th Annual EPS Apologetics Conference" at Biola University. David is President of the C. S. Lewis Society of California.
Experts: David J. TherouxType: TelevisionIssues: Culture/ Society, Entertainment
Clifford Thies on the American Economic Association and Richard T. Ely Recorded: Monday, November 28, 2011
The American Economic Association (AEA) takes pride in celebrating its founder Richard T. Ely. This pride is strange, given the character of Elys thought, which is revealed in The Independent Review article The Shaping of a Future Presidents Economic Thought: Richard T. Ely and Woodrow Wilson at The Hopkins by Gary M. Pecquet and Clifford F. Thies, as well as the Econ Journal Watch article Richard T. Ely: The Confederate Flag of the AEA? by Clifford F. Thies and Ryan Daza. In this podcast, Thies is interviewed by the economist Lawrence H. White and explores Elys ideas, values, and impact. Thies is the Eldon R. Lindsay Chair of Free Enterprise and Professor of Economics and Finance at Shenandoah University.
Experts: Clifford F. Thies, Lawrence H. WhiteType: RadioIssues: Bureaucracy and Government, Civil Liberties/ Human Rights, Collectivism, Culture/ Society, Economic History and Development (U.S.), Economic Policy, Economists, Government Power, Immigration, Political Ideology and Philosophy, Public Health/ Consumer Protection, Race Issues, Regulation and Deregulation, Religion, Science, Welfare


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July 31, 2013
Ben Doster DeaconsIllustrated.com
Edgar Cerenord visited Wake Forest Saturday, July 27 after camping at Florida and South Carolina that same weekend. ...More... To continue reading this article you must be a member. Sign Up Now for a FREE Trial
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SOURCE Diabetes Technology Society
Clinicians, Patients and Device Manufacturers Discuss Options for Verifying the Performance of Meters and Strips Post FDA-Clearance
FOSTER CITY, Calif., Sept. 13, 2013 /PRNewswire-USNewswire/ -- Diabetes experts met this week in Bethesda, Md., to identify new measures to ensure the safety of patients using potentially inaccurate self-monitoring blood glucose (SMBG) systems. This meeting comes on the heels of recent evidence demonstrating that some monitors fail to consistently meet accuracy standards post-FDA clearance. On Sept. 9, the U.S. Food and Drug Administration (FDA), clinical experts and device manufacturers, at a meeting convened by the Diabetes Technology Society (DTS), discussed the need for improving post-market surveillance and quality assurance.
During the meeting, DTS presented a plan to develop a mandatory post-market surveillance program that could provide independent assessment of FDA-cleared SMBG systems to ensure they maintain accuracy standards. The program would be led by a diverse steering committee and implemented in several labs across the U.S. and outside of the U.S. This program could deliver performance verification information to the FDA and generate information to assist patients, healthcare providers and payers with product selections. Next steps for the program include:
"The Diabetes Technology Society thanks everyone, particularly the FDA, for their participation in this critically important meeting," said David Klonoff, M.D., President of the Diabetes Technology Society and Clinical Professor of Medicine at the University of California, San Francisco. "As a community, we need to seize this opportunity to work together to establish and implement a mandatory post-market surveillance program that will help ensure the safety of diabetes patients."
This meeting was convened following a May forum where diabetes experts reviewed post-market studies and found that some SMBG systems did not meet accuracy standards post-FDA clearance. Meter inaccuracy poses a significant health threat to patients that use these meters to guide treatment decisions including the proper dose of insulin.
About the May 2013 DTS Meeting
On May 21, 2013, the Diabetes Technology Society convened a public meeting "Do Currently Available Blood Glucose Monitors Meet Regulatory Standards?" in Arlington, Va. This meeting publicly established monitor inaccuracy as a critical issue for the first time. The Diabetes Technology Society published a full meeting summary in the July edition of Journal of Diabetes Science and Technology.
About Blood Glucose Monitoring
The Centers for Disease Control and Prevention estimate that 18.8 million people in the U.S. have diagnosed diabetes and another seven million may be undiagnosed, impacting approximately 25.8 million people. People rely on blood glucose monitors as the foundation of diabetes self-management. Under a self-monitoring of blood glucose (SMBG) regimen, a patient uses a system (meter and strip) to monitor his or her blood glucose levels throughout the day. Patients take actions based upon the readings and the treatment plan prescribed by their healthcare professional. Physicians also use the results to optimize each patient's therapy. The goal is to maintain normal glucose levels and minimize the risk of dangerously low or high glucose levels. The need to ensure accurate readings is critical to avoid unintended consequences.
About Diabetes Technology Society
Diabetes Technology Society (DTS) is a nonprofit organization committed to promoting development and use of technology in the fight against diabetes. DTS was established in 2001 by David C. Klonoff, M.D., F.A.C.P., Fellow A.I.M.B.E., Clinical Professor of Medicine at University of California, San Francisco. The DTS mission is to spearhead collaborative efforts by experts in academia, clinical practice, industry and government to accelerate development of practical technology for treating, monitoring, diagnosing and preventing diabetes mellitus and its complications. DTS publishes Journal of Diabetes Science and Technology.
©2012 PR Newswire. All Rights Reserved.


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What is Hand Eczema?
Hand eczema (also known as hand dermatitis) is a common condition affecting up to 10% of the population. It results from a combination of factors, both internal (e.g. your genetic make-up), and external (e.g. contact with irritants and allergens such as chemicals). The irritant nature of some chemicals means that hand eczema is particularly common in people with jobs involving cleaning, catering, hairdressing, healthcare and mechanical work. It is an inflammatory condition and is not contagious, but it can still have a major effect on people's work, social lives and self-esteem. The main symptoms of hand eczema include one or more of the following:
| Download this brochure as a PDF 2MB |
There is also a specific type of hand eczema called pompholyx (pronounced Pom-foe-licks, from the Greek word for bubble). The cause of pompholyx is unknown and it tends to occur more commonly in women. Each outbreak consists of the appearance of itchy small blisters on the palms of the hands. The condition may come and go over the course of many years, and is notoriously difficult to treat effectively.
What happens at the doctor's office? It's only a starting point…
If your hand eczema symptoms have been present for more than a few weeks and do not seem to be getting any better, you should seek treatment from your doctor. Because your hands are in constant use, it is much more difficult to treat hand eczema after it has been present for a while. Your skin will begin to thicken and harden in response to constant rubbing and scratching in much the same way that a callus forms on the bottom or side of a heel. This will make it more difficult for any medication to penetrate deeply enough to have a satisfactory effect. The likelihood of suffering from persistent and chronic hand eczema increases the longer the condition goes undiagnosed and untreated.
Your doctor will ask you about the kinds of activities you engage in at home and at work. It's very important to be as thorough as you can with your answers, so your doctor can help determine what might be causing the problem. If your hand eczema has persisted for a long time or is unusually severe, the doctor may suggest that you be patch tested to determine if you are allergic to any of the chemicals and allergens you are exposed to on a daily basis at home or at work. Patch testing involves putting different substances on your skin to see how it reacts.
You may receive a prescription for a corticosteroid medication to put on your eczema. (Hint: It will soothe your itching better if you keep it in the refrigerator.) Use topical corticosteroids only as needed—that is, when your hand eczema is actively flaring. Prolonged use of these drugs can cause thinning of the skin, and there are other side effects to consider as well. Perhaps your doctor will recommend a non-corticosteroid topical medication such as tacrolimus (Protopic) or pimecrolimus (Elidel). These agents are approved for use by adults and children two years of age or older, and they do avoid many of the side effects of corticosteroids. They should not be used long-term on sun-exposed portions of skin, like the backs of the hands; sunscreen must always be used. Sometimes oral antihistamine pills can help eczema too. You'll probably also receive suggestions for hand cleansers or moisturizers free of ingredients that could worsen your eczema.
Beyond that, clearing up your hand eczema depends largely on how you change your day-to-day habits. These changes may be difficult.
Following is a collection of tips for living with hand eczema.
What can I do to protect my hands at home?
- "Dishpan hands" are actually a form of hand eczema. It occurs because constant wetting and drying breaks down the skin's protective outer barrier. Perfumes and preservatives in soaps and irritants in household cleansers can make things worse. If you already have hand eczema or are recovering from an episode, you need to avoid wetting your hands whenever possible.
- When you need to sanitize your hands, wash your hands with lukewarm water and a perfume-free mild cleanser, then blot your hands dry gently and immediately apply a moisturizer. The best moisturizer is petroleum jelly, but creams in a jar or tube are also effective. You should keep a good moisturizer next to every sink in your house. If it feels tacky on your hands, wipe off the excess. You only need a very thin layer.
- When making your hands sanitary isn't an issue, try waterless hand washing. Use the same gentle cleanser you normally use — but without any water. Blot it off gently. Avoid waterless or antibacterial sanitizers if you are in the midst of a flare-up; they generally contain solvents and other ingredients that may make your problem worse. If your hands are clear, the latter products may actually help prevent hand eczema.
- Keep several pairs of cotton gloves around the house to protect your hands while doing chores. Even folding laundry can irritate tender skin. When these gloves get dirty, wash them in a perfume-free and dye-free soap. If your fingertips aren't affected by hand eczema, you can cut the glove tips off to stay cooler in hot weather. For wet work, put on your cotton gloves and then cover them with unlined powder-free vinyl or neoprene gloves. (The latex in rubber gloves can cause allergies.) Afterward, wash eczema reusable gloves inside-out and let them air dry thoroughly. If a reusable vinyl glove gets a hole in it, throw it away. Wearing a glove with a hole in it is worse than wearing no glove at all. If water gets in your glove, take it off immediately; blot your hand dry, and use a new glove.
- Wear gloves when peeling potatoes and when working with meat, onions, peppers, or acidic fruit, like citrus and tomatoes. We recommend disposable vinyl gloves. When you finish preparing these foods, just throw the gloves away.
- Never wear a waterproof glove for more than 15 or 20 minutes at a time.
- Ask someone else to shampoo your hair for you. Or wash your hair wearing your waterproof/cotton liner glove combination. Use rubber bands on your forearms to keep water out.
- Rings can trap irritants underneath them. Remove them when doing housework and before washing and drying your hands. Also, clean your rings regularly by soaking them overnight in one tablespoon of ammonia in a pint of water.
- Use the washing machine and the dishwasher, not your hands, to do laundry and dishes. If you must wash dishes by hand, do it under running water. Use a long-handled scrubber to minimize hand damage from hot water.
- For outdoor work, wear unlined leather or thick fabric gloves to protect your hands. Leather gloves also will protect your hands in dry, windy, or cool weather. Avoid wool because it may be prickly and irritating
What tools will help?
You can find 100-percent cotton "T-shirt knit" gloves at many hobby and craft stores and at professional camera supply stores. Many drug stores and beauty salons also carry them. These are lifesavers for your hands, either worn alone or as liners beneath vinyl or other waterproof gloves. Many people are reluctant to wear "household gloves" because they can cause sweating, which leads in turn to itching and burning. But wearing a pair of cotton gloves will absorb most of the sweat, and will ensure that your medication or moisturizer stays in contact with your skin. If possible, buy your outer waterproof gloves in a larger size to accommodate the use of liners. Many people go to pharmacy/medical supply stores to purchase boxes of vinyl exam gloves, which come in a variety of sizes, including extra small sizes that will work for older children.
How can I protect my hands at work?
If your job is causing your hand eczema, your doctor will help you determine what irritating chemicals or work practices are contributing to your condition. In addition to modifying those risks, many of the same hand-protective strategies you use at home can help you at work. Here are some ideas:
- Use heavy-duty vinyl or neoprene gloves in tandem with cotton glove liners when doing wet work. Wash the cotton gloves regularly, as well as the vinyl gloves if they aren't disposable.
- Wear leather or clean, heavy-duty fabric gloves for dry work.
- Avoid using industrial hand cleansers or waterless or antibacterial cleansers that contain irritating ingredients such as alcohol and solvents, especially when your hand eczema is flaring.
- Carry your own hand cleanser, moisturizer, and prescription medication to work, and use them to prevent problems.
- Keep your work clothes, protective clothing, tools, and work surfaces clean; irritant residues on them can aggravate your problem.
- Treat all minor wounds on your hands, and bandage them, in order to avoid giving irritants and allergens an easy route into your skin.
What about moisturizers?
Ironically, the more water there is in a lotion or moisturizer, the more likely it is to worsen your hand eczema. Moisturizers usually contain more water than oil, and when the water evaporates they have a net drying effect on the skin. The very best moisturizer for hand eczema is a greasy one. It has very few ingredients, it holds the skin's natural moisture in, and it provides a protective barrier to keep irritants out. This turns out to be petroleum jelly, also known as petrolatum (Vaseline is one brand, and there are others as well). You should apply it to your hands immediately after you bathe, and each time you wash your hands. Carry a small tube with you and reapply it throughout the day.Once your eczema has cleared and you are no longer using a prescription ointment, your doctor may also suggest using petroleum jelly or a prescription medication on an ongoing basis at night with cotton gloves. In this case, wear the same gloves over and over to help contain the medication. If you dislike petroleum jelly, the next best alternatives are, in order, lubricants, hydrating gels, and creams (like Cetaphil, Neutrogena, and Curél). Urea and lactic acid are helpful ingredients because they help the skin absorb moisture. You need to read all labels carefully to make sure that products don't contain any ingredients that should be avoided. NEA has more information about these ingredients.
Eventually you'll be a skilled reader of labels for lotions, shampoos, and other cosmetics.
What ingredients should I avoid?
Patch testing can help to determine if you are allergic to specific components of personal care products; after you have been patch tested; your dermatologist will assist you with finding appropriate products. If your doctor has told you that you are sensitive or allergic to a specific substance, avoid products that contain that too. There are a wide variety of additional ingredients, usually preservatives, which can cause skin irritation or allergy, and it's best to avoid them if you already have hand eczema. When in doubt, use plain petrolatum. It only has one ingredient.
What about "alternative" therapies?
Once you have an episode of hand eczema, your risk of having another one increases greatly. For some people, hand eczema becomes chronic. The lack of an easy fix from conventional medicine has led some hand eczema patients to seek alternative treatments. The efficacy of most of these treatments remains unproven. If you do find an alternative that works for you, please share it with the National Eczema Association to help others. If you do decide to try an alternative therapy for your hand eczema, be sure to tell your doctor about it. This is important for coordination of your care.
What about future therapies?
The results of some early studies on the use of oral alitretinoin in patients with chronic hand dermatitis resistant to topical corticosteroid therapy have already been published and studies in the United States are on-going. NEA will keep you apprised of all research and new treatments.
What is the bottom line?
Unfortunately, there is no quick and easy solution to hand eczema. Clearing up an episode of the condition can take several months, and you will need to continue caring for your hands for as long as a year, even though they appear eczema free.
Be creative with your hand care and tell us what works!
Many people write to NEA to communicate tips, products, and treatments they have discovered to help their hand eczema. Please stay connected with us to learn more and share what works for you!
For a complimentary copy of the NEA
print newsletter, The Advocate, and an eczema information package, please contact us.
We are always here to help!
National Eczema Association
4460 Redwood Highway, Suite 16D,
San Rafael, CA 94903-1953
Telephone 415.499.3474 Toll Free 800.818.SKIN
Fax 415.472.5345
Join NEA on Facebook:
JOIN NEA's ONLINE SUPPORT COMMUNITY:
This information sets forth current opinions from recognized authorities, but it does not dictate an exclusive treatment course. Persons with questions about a medical condition should consult a physician who is knowledgeable about that condition.
The National Eczema Association (NEA) improves the health and quality of life for individuals with eczema through research, support, and education. NEA is entirely supported through individual and corporate contributions and is a 501(c)(3) tax-exempt organization. NEA is the only organization in the United States advocating solely for eczema patients.
Acknowledgments: The National Eczema Association (NEA) acknowledges Frances Storrs, MD and Susan Nedorost, MD, for their editorial contributions to this brochure.
Copyright © 2012 National Eczema Association


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text:
By Josh O'Gorman
Staff Writer
SPRINGFIELD — A Weathersfield man with four DUI convictions is scheduled to appear in court today to answer a charge of drunken driving, fifth offense.
Saturday evening, state police received a call from someone claiming Mark Mownn, 49, had just driven off from his Tenny Hill Road residence. According to the caller, Mownn did not have a driver's license and had been drinking, police said.
With help from Springfield police, Mownn was found in Springfield and charged with drunken driving, and driving with a suspended license. He was held at Springfield prison on $2,500 bail and is scheduled to answer the charges today in White River Junction criminal court.MORE IN This Just InRUTLAND- The federal prosecutor's office in Vermont says a 31-year-old man is going to prison for... Full StoryMONTPELIER-Vermont's education secretary has announced the four high school seniors who have been... Full Story -
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text:
Join Now
Join ePHOTOzine, the friendliest photography community.
Upload photos, chat with photographers, win prizes and much more for free!
I've never done this before - so here goes.
When I uploaded the original version of this shot, it rapidly became (and still is) my most popular image on EPZ. See here for original
However, MrS finally succumbed last week and agreed to put some of my images on our wall - and when I looked at this with fresh eyes, I wondered if my processing skills had improved at all.
Here is the re-worked image - better or worse? Honest opinions please - really interested to see how this one compares.
Thanks for your time and your honesty
Fran x
BTW - It's Happisburgh and the sea defences early on morning
Camera: | Canon EOS 400D |
Lens: | sigma 10-20mm |
Recording media: | RAW (digital) |
Title: | Spla-Doosh Revisited |
Username: | MrsS |
Uploaded: | 30 Jan 2013 - 5:24 PM |
Tags: | Happisburgh, Landscape / travel, Light, Sea defences, Splash, Sunrise, Waves |
VS Mode Rating |
102 (100% won) These stats show the percentage of wins and the rating score that your photo has achieved. You can go to the VS Mode by clicking on this icon. Signup to e2Signup to e2 to see which photo this has won or lost against in the vs mode |
Votes: | 136 |
Brilliant photograrphy....Why not put the first image as a version.........Regards .... John
Much better now - the light and warmth jumps off the screen now
Yes this is even better, particularly the light and tones of the exploding wave and with the cyan cast removed from the surf.It's a real stunner.
Definitely prefer this version Fran. The contrast between the wave and the defences works better and overall the image looks brighter and cleaner. The only downside is that some of the lightest foreground surf has blown out (perhaps its my rubbish work monitor)
WOW!!! Look what happens when you go to work!!!
Loads of Thank-Yous - so here goes - - -
Ta, MrB & Val for the HC and GEA, Thanks also to Zoran, Wolfy & Tim for your UAs - - completely blown away by them all!
Thanks also to everyone for their votes and comments - - appreciated, as always
Fran x
Its so much cleaner looking and with that has a lot more impact.
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You must earn 10,000 points to post other members' whiteboard
Have a Blessed & Happy Thanksgiving......
Well lookie lookie, let me give you A BIG CONGRATS on your 90 Cons Days and your new racing stripes!! Woohoo!! Keep up the good work. Your Buddy, David..........QQ
Oh, yeah, I forgot! Happy Thanksgiving there to you! I keep forgetting that you're up there in Canada!
Hey kid! Como ca va? Hope all is well. Beau weekend a toi. Just wanted to say hi and have a great week ahead!
Happy Thanksgiving! Have a wonderful day! Ron
Was just passing by. let me give you a belated congrats on your 2,000,000+ points.
Welcome as my newest buddy. Sometimes posting the forum is like dealing with a stubborn mule.
Thanks for your support on my car computer post. I't's a shame some folks will believe anything.
A belated congrats on your 2,000,000 points.


text:
MARYLAND: Rockville residents seeking shelter for their pets can drop them off in cages at
the Bauer Drive Community Center at 14625 Bauer Dr. That
facility opens at 4 p.m., according to county spokeswoman Esther
MASSACHUSETTS: Northampton Pet-friendly shelter at Smith Vocational/Agriculture High School, Locust Street opens 5 PM Sat.
Pets welcome at all evacuation shelters across the state, per Gov. Christie. Bring your own pet supplies.
Notice to Millburn-Short Hills Residents: Millburn High School will be open as a reception center for people
needing shelter, but officials stress that it is meant only for people
with "no other place to go." Evacuees will be taken via school bus to a regional American Red Cross shelter in Morris County. Emergency Management officials also want to make it clear that no pets,
other than service animals will be allowed and people need to make other
arrangements for their animals. Full story.
Bergen County: All regional shelters will be petfriendly - dogs and cats only.
Freehold Township: Monmouth County Youth Detention Center, 119 Dutch Lane has been converted into a temporary animal and homeless shelter in advance of Hurricane Irene.
Ocean County: Questions about moving livestock? Contact Lt. James Manley at OEM. Phone: 732-341-3451.
NEW YORK: Pet-friendly shelter in the Woodland building at the Suffolk Community College Eastern Campus.
Members of the ASPCA's Field Investigations and Response Team are
working alongside the New York City Office of Emergency Management (OEM)
and the OEM's Animal Planning Task Force to assist with the city's
disaster relief efforts. Full Article
NORTH CAROLINA: Horse shelters: Sen. Bob Martin Eastern Agricultural Center in Williamston and Hunt Horse Complex in Raleigh.
Pitt County: Helen's Grooming World, 3198 E. 10th St., Phone: 378-5649 /758-6333 taking evacuated pets.
PENNSYLVANIA: Berks County Animal Rescue League and Humane Society will shelter pets for evacuees.
RHODE ISLAND: Tiverton woman offers shelter for pets for people who evacuate.
VERMONT: The Vermont Agriculture Agency advises livestock and pet owners to take storm precautions.
DELAWARE: State Veterinarian puts livestock and small flock owners on alert.
If it is decided to open shelters, the Lewiston Armory will be opened and pet-friendly.
MARYLAND: Talbot County Humane will offer a pet shelter.
NEW JERSEY: Cape May County Emergency Management Coordinator "urged pet owners to bring their animals, including those heading to shelters. He said it is important in light of the number of people who remained during Hurricane Katrina when it struck Louisiana. Those who are concerned about their pets but can't take them along can drop them off at the Cape May County Airport on Breakwater Road in Lower Township, where arrangements for their care can be made." Full story
Toms River: The shelter at High School North will open Friday at 8 a.m., and will be pet-friendly.
Monmouth County: A pet shelter will be set up at Brookdale Community College in the Lincroft section of Middletown.
Westwood-Washington Township: The borough will open a shelter at the Westwood Community Center if needed, but pet food will not be available. Bring pet food, leashes and carriers for pets if you evacuate.
New York City: Pets are not allowed in city shelters. Service animals are allowed. If pet owners are required to leave their homes in an emergency, the city advises owners to arrange for family or friends outside the danger area to shelter their pet. Only "legal pets with proper identification" will be admitted into city shelters with their owners, the city says on its website. Read "Ready New York for Pets"
Southampton News: Experts Urge Residents to Remember Pets During Hurricane.
Suffolk County - Call Fire Rescue Emergency Service and listen to the radio for pet-friendly shelters.
Riverhead: The county will most likely open a shelter in Yaphank that will accept both people and pets.
Pamlico County- A shelter there will open Friday at 1 p.m. at Pamlico County Community College and will be pet friendly.
Pet-friendly shelters open Friday in New Hanover County, Brunswick County, and Pender County.
New Hanover County, Opening 6 p.m. Friday, Noble Middle School, 6520 Market Street, Wilmington (pet-friendly shelter)
Brunswick County: West Brunswick High School, 550 Whiteville Road, Shallotte (pet-friendly shelter)
Pets will be accepted at any shelter. However, West Brunswick HS is the only co-location shelter where pets will be sheltered in the same building as their owners. Pets taken to North or South High Schools will be transported to another location for sheltering. Full story
Guilford County Animal Shelter waiting to hear whether they will need to send their large trailer to transport or treat animals.
Camp LeJeune: Onslow County Animal response Teams manage a pet shelter co-located with a Red Cross shelter at Jacksonville Commons Middle School. Dogs, cats and caged birds are accepted as long as animals are accompanied by their owners and those owners stay in the adjacent emergency shelter.
An emergency shelter for residents with animals will also be set up at the Warren Recreation Center, or the old Mary V. Quirk building at 790 Main Street. Residents should be aware that anyone bringing an animal must provide proof of vaccinations. Residents are advised that they should bring their own blankets, pillows, and essential hurricane supply kit items. Emergency shelters will be staffed beginning at 6:00pm Sunday evening.
Chesapeake will open four shelters Friday at 7 p.m. at Oscar Smith High School, Hickory Middle School, Western Branch High School and Thurgood Marshall Elementary School. A pet shelter will be available at River Crest Community Center, 1001 River Walk Pkwy., and pet owners can stay at Oscar Smith High. Pet owners must provide food and bedding for their pet. A cage/crate and vaccination information should also be provided but are not required.
Hampton: "If shelters are opened, Bethel High School would be the first shelter. We would be prepared to allow residents who are sheltered there to bring pets. Residents should bring cages or crates, if possible, as well as pet food, medications and anything else the animals might require." Residents can find out about shelters close to them by calling 211.
UPDATE - August 25, 2011
DELAWARE: If disaster strikes, you can bring your pet with you to emergency shelter.
Veterinarians begin preparations for Hurricane Irene. Full story
North Charleston, SC - Storm shelter has rules on pets
The Pitt County, NC Animal Shelter says it can house pets if owners are forced to evacuate. Pets must have rabies tags and proof of immunizations, and an identification tag on the pet's collar if possible. The shelter also suggests bringing clearly labeled collars, leashes, crates and carriers. If the animal is on a special diet they ask owners to provide the food. In order for pets to have the comforts of home, they recommend leaving blankets, towels or other bedding. Source
State Animal Response Teams (SART) are interagency state organizations dedicated to preparing, planning,
responding and recovering during animal emergencies in the United States. Check out the NC SART here.
FIRST REPORTS - August 24, 2011
As Hurricane Irene approaches the Bahamas and heads toward the U.S. East Coast, we begin our reporting of information to help those with animals in the impacted areas keep them as safe as possible. We encourage you to help us add to these resources. If you hear of any pet-friendly evacuation shelters, official notices, or other helpful information, please click on "Comments" below and post it.
If you live in a hurricane-prone area, and have not yet prepared your family and your animals, we hope you will do it today.
Mandatory Evacuation of Ocracoke Island as Irene Approaches
TO FIND OUT IF THERE IS A PET FRIENDLY SHELTER IN YOUR AREA, CALL YOUR COUNTY EMERGENCY MANAGEMENT OFFICE OR LOCAL ANIMAL SHELTER. Some are listed at this website.
For those in FLORIDA, a pet-friendly shelter guide.
For those in SOUTH CAROLINA - Emergency pet shelter at N. Charleston Coliseum.
Animals In Disaster Digest
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text:
The equivalent of a shareholder in a limited liability company (LLC). Also, any person on the rolls of an organization with rights and responsibilities.
See also
Definition from Nolo's Plain-English Law Dictionary
A person or entity on the rolls of an organization, with rights and obligations. Also, the owner of a limited liability company.
Definition provided by Nolo's Plain-English Law Dictionary.
August 19, 2010, 5:19 pm