text:
"Mothers today need around 200 fewer calories a day than those of previous generations because they spend more time watching TV," the Daily Mail has reported. Its story is based on research looking at the physical activity levels of American mothers over the last 45 years.
Among a host of results, the study found that in 2010 mothers with younger children spent nearly 14 less hours a week on physical activity than in 1965, and expended an average of nearly 1,600 fewer calories a week. Instead, mothers spent more time on sedentary activities such as "screen-based media use", which includes time spent watching TV and using smartphones.
The findings correlate with a wider trend among all population groups towards less exercise and more sedentary behaviour, which is thought to be driving up rates of chronic non-infectious diseases such as type 2 diabetes and non-alcoholic fatty liver disease. The trend is associated with many factors, such as car and TV ownership, less manual employment and greater use of gadgets in the home.
But the Mail's claim that today's mothers should therefore eat fewer calories than their 1960s counterparts is unsupported as the study did not look at mothers' diets.
However, it's hard to fault the study's authors' overall conclusion. Greater physical activity is essential for health and needs to be encouraged, especially in those who are role models for children.
Stuck for ideas to get active with your kids?
- Walk or cycle to and from school with the kids as often as possible.
- Go roller skating, roller blading or skateboarding, indoors or outside. In winter, there are also lots of opportunities for ice skating.
- Find time every weekend to do something active with your children. Play frisbee or football in the park, go trampolining or try indoor rock climbing.
- Support your kids in sports, clubs or any other activities that interest them. Joining a club ensures commitment to a team and regular exercise.
- Do an activity challenge together, such as working towards a fun run or a walk for charity.
Read more about ways you can get active with your kids.
Where did the story come from?
The study was carried out by researchers from the Arnold School of Public Health at the University of South Carolina, Montclair State University, the University of Texas at Austin and Tarleton State University, all in the US, and the University of Queensland School of Medicine, Australia. It was funded by the Coca-Cola Company. There do not appear to be any conflicts of interest in terms of funding.
The study was published in the peer-reviewed medical journal Mayo Clinic Proceedings. It has been published on an open access basis and is free to read or download.
The Daily Mail's reporting of the study is reasonably accurate, but its claim that mothers should be eating 200 fewer calories a day appears to be its own interpretation of the study. Many of us could do with eating a little less, but advising all mothers to eat less without considering their individual circumstances is irresponsible.
The study only made recommendations about how much exercise women should get. It did not discuss how many calories women should consume. As the study did not compare the women's energy intake with their energy expenditure, it is uncertain if the former was greater than the latter.
What kind of research was this?
This study was based on data from the American Heritage Time Use Study, a nationally representative database on trends in time use, which consists of more than 50,000 diary days spanning from 1965 to 2010.
The authors say that in the last 50 years people's physical activity has fallen significantly, with obesity and many chronic diseases in women and children, such as type 2 diabetes, rising in step.
The evidence increasingly suggests that maternal behaviours may also play a role in determining how children develop, as well as their risk of obesity and chronic disease.
The researchers point out that although it is known that women are significantly less active and more sedentary than they were 50 years ago, these trends have not been addressed systematically.
What did the research involve?
The authors obtained data on the amount of time mothers spent doing physical activity and sedentary behaviour (spending time doing things sat down, such as office work or watching TV) from the American Heritage Time Use Study.
The number of weighted diaries from mothers with children up to the age of 18 available for analysis was:
- 586 for the 1960s
- 1,050 for the 1970s
- 539 for the 1980s
- 1,313 for the 1990s
- 10,103 for 2003-05
- 13,846 for 2006-10
Physically active behaviours included the total amount of time spent:
- preparing and cleaning up after meals
- general cleaning (such as vacuuming)
- clothing maintenance (such as laundry)
- general childcare and playing with children
- leisure time physical activity (defined as sport and exercise participation)
Sedentary behaviour was the total time spent:
- using screen-based media (such as watching TV or using the computer for leisure purposes)
- in a vehicle
The researchers measured the amount of time mothers spent on physical activity relative to the amount of time spent on sedentary behaviour. They calculated this as either a positive value, which meant the woman spent more time in physical activity than sedentary behaviour, or a negative value, which indicated the opposite.
Women were analysed in two groups, depending on whether they had any young children (aged five or under) or only had older children. Mothers were also categorised as employed or unemployed based on self-reported work (in hours per week).
To calculate the women's physical activity energy expenditure, the researchers assigned each of the physically active tasks a metabolic equivalent based on international guidelines.
Because women of childbearing age were heavier in 2010 than in 1965, the researchers also took account of increments in body weight used for each survey period to estimate their physical activity energy expenditure. As body weights were not included in the study data, the researchers calculated the increments based on two representative national surveys.
What were the basic results?
The researchers found that from 1965 to 2010:
- The time allocated to physical activity decreased by 11.1 hours a week (from 32.0 to 20.9 hours) in mothers of older children, and by 13.9 hours a week (from 43.6 to 29.7 hours) in mothers with younger children.
- The time spent in sedentary behaviour increased by 7.0 hours a week (from 17.7 to 24.7 hours) in mothers of older children, and by 5.7 hours a week (from 17 to 22.7 hours) in mothers with younger children.
- Physical activity energy expenditure decreased by 1,237.6 kilocalories (kcal) a week (176.8 kcal/day) in mothers of older children (from 5,835.3 to 4,597.7 kcal/week), and by 1,572.5 kcal/week (224.6 kcal/day) in mothers of younger children (from 7,690.5 to 6,118.0 kcal/week).
How did the researchers interpret the results?
The researchers say there was a significant reallocation of time by mothers from physical activity to sedentary behaviour between 1965 and 2010.
They say that it is known that physical activity is crucial for health, and that mothers can potentially "transmit" obesity and behaviours likely to promote obesity to their children. For this reason, they say, maternal inactivity could be an important way to prevent obesity and other chronic diseases.
The researchers state that maternal behaviour has a profound influence on children's development, and may influence children's subsequent risk of obesity and chronic disease.
Children raised by inactive, sedentary - and therefore unhealthy - caregivers may have an increased risk of being inactive, sedentary and unhealthy as adults, the researchers conclude.
They add that physical activity recommendations for Americans may need to be revised in light of the decline in physical activity levels necessary for daily life, as revealed by the study. Policies targeting pre-conception activity levels of potential mothers should also be introduced, they advise.
Are mums really lazier than they were 50 years ago? And is this making their kids unhealthy? Unfortunately, there are few answers in this study to these rather tabloid questions.
The study has several limitations, especially the fact that the women participating did not have their weight recorded. This is crucial in the calculation of energy expenditure. The complexity of combining different data sets in the way the researchers did means the results are open to error. Further, the self-reported data may also be misleading.
This is a US study and its results may not be applicable to other populations, although it is fair to say that where the US leads, the UK usually follows.
The widely recognised reductions in physical activity and increases in screen time in all sectors of the population have been acknowledged as a risk to health and a contributing factor to obesity.
The importance of parents as active role models and the need for them to encourage their children to lead healthy lifestyles has also been recognised. It's a moot point as to whether mothers should be regarded as any more responsible for this than fathers.
Rather than seeking to blame anyone for making their children unhealthy, it would be best to look for ways to reduce the risk of this happening.
If you are too busy juggling a career and childcare to regularly go the gym, there are quick and simple home-based exercises you could try. Why not try the NHS Choices 10-minute cardiovascular workout?
Analysis by Bazian. Edited by NHS Choices. Follow Behind the Headlines on Twitter.
"Mothers today need around 200 fewer calories a day than those of previous generations because they spend more time watching TV," the Daily Mail has reported. Its story is based on research looking at the physical activity levels of American mothers.
Links to Headlines
Mothers today need 200 fewer calories than their 1965 counterparts because they do 'less housework and watch more TV'. Mail Online, December 3 2013
Links to Science
Archer E, Lavie CJ, McDonald SM, et al. Maternal Inactivity: 45-Year Trends in Mothers' Use of Time. Mayo Clinic Proceedings. Published online December 3 2013


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For $800 they received 134 design concepts from 18 designers!
Over 36,000 of the world's best entrepreneurs and small businesses trust crowdSPRING with custom logo design, web design and writing services. 96% of them recommend that you try us too.
Find out more
Starts: 14-Jul-13 4:09 a.m. GMT
Ends: 27-Jul-13 11:59 p.m. GMT
Award 1: $500, was awarded to MarcoDa...
Award 2: $300, was awarded to smarika...
Just kidding - all you need to do is log in and you'll be able to view the details.

subset: commoncrawl


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The birth of the web
The World Wide Web, invented at CERN in 1989 by British scientist Tim Berners-Lee, has grown to revolutionize communications worldwide
Where the web was born
Tim Berners-Lee, a British scientist at CERN, invented the World Wide Web (WWW) in 1989. The web was originally conceived and developed to meet the demand for automatic information-sharing between scientists in universities and institutes around the world.
CERN is not an isolated laboratory, but rather a focus for an extensive community that includes more than 10,000 scientists from over 100 countries. Although they typically spend some time on the CERN site, the scientists usually work at universities and national laboratories in their home countries. Good contact is therefore essential.
The basic idea of the WWW was to merge the technologies of personal computers, computer networking and hypertext into a powerful and easy to use global information system.
How the web began
Berners-Lee wrote the first proposal for the World Wide Web [PDF] at CERN in 1989, further refining the proposal with Belgian systems engineer Robert Cailliau the following year. On 12 November 1990 the pair published a formal proposal outlining principal concepts and defining important terms behind the web. The document described a "hypertext project" called "WorldWideWeb" in which a "web" of "hypertext documents" could be viewed by "browsers".
By the end of 1990, prototype software for a basic web system was already being demonstrated. An interface was provided to encourage its adoption, and applied to the CERN computer centre's documentation, its help service and Usenet newsgroups; concepts already familiar to people at CERN. The first examples of this interface were developed on NeXT computers.
Info.cern.ch was the address of the world's first website and web server, running on a NeXT computer at CERN. The first web page address was
which centred on information regarding the WWW project. Visitors could learn more about hypertext, technical details for creating their own webpage, and even an explanation on how to search the web for information. There are no screenshots of this original page and, in any case, changes were made daily to the information available on the page as the WWW project developed. See a later copy (from 1993).
You can see the orginal NeXT computer at CERN's Globe of Science and Innovation, still bearing the label, hand-written in red ink: "This machine is a server. DO NOT POWER IT DOWN!!"
The web extends
The first web servers were all located in European physics laboratories. Only a few users had access to the NeXT computer platform on which the first browser ran, but CERN soon provided a much simpler browser, which could run on any system.
In 1991, an early WWW system was released to the high-energy-physics community via the CERN program library. It included the simple browser, web-server software and a library, and implemented the essential functions for developers to build their own software. A wide range of universities and research laboratories started to use the system. A little later it was made generally available via the internet, especially to the community of people working on hypertext systems.
Going global
The first web server in the US came online in December 1991, once again in a particle physics laboratory: the Stanford Linear Accelerator Center (SLAC) in California. At this stage, there were essentially only two kinds of browser. One was the original development version, which was sophisticated but available only on NeXT machines. The other was the "line-mode" browser, which was easy to install and run on any platform but limited in power and user-friendliness. It was clear that the small team at CERN could not do all the work needed to develop the system further, so Berners-Lee launched a plea via the internet for other developers to join in. Several individuals wrote browsers, mostly for the X-Window System. The most notable from this era are MIDAS by Tony Johnson from SLAC, Viola by Pei Wei from technical publisher O'Reilly Books, and Erwise by Finnish students from Helsinki University of Technology.
Early in 1993, the National Center for Supercomputing Applications (NCSA) at the University of Illinois released a first version of their Mosaic browser. This software ran in the X Window System environment, popular in the research community, and offered friendly window-based interaction. Shortly afterwards the NCSA released versions also for the PC and Macintosh environments. The existence of reliable user-friendly browsers on these popular computers had an immediate impact on the spread of the WWW. The European Commission approved its first web project (WISE) at the end of the same year, with CERN as one of the partners. On 30 April 1993, CERN made the source code of WorldWideWeb available on a royalty-free basis, making it free software. By late 1993 there were over 500 known web servers, and the WWW accounted for 1% of internet traffic, which seemed a lot in those days (the rest was remote access, e-mail and file transfer). 1994 was the "Year of the Web". The First International World Wide Web conference was held at CERN in May. It was attended by 400 users and developers, and was hailed as the "Woodstock of the Web".
As 1994 progressed, stories about the web hit the media. A second conference, attended by 1300 people, was held in the US in October, organized by the NCSA and the International WWW Conference Committee (IW3C2). By the end of 1994, the web had 10,000 servers - 2000 of which were commercial - and 10 million users. Traffic was equivalent to shipping the entire collected works of Shakespeare every second. The technology was continually extended to cater for new needs. Security and tools for e-commerce were the most important features soon to be added.
Open standards
An essential point was that the web should remain an open standard for all to use and that no-one should lock it up into a proprietary system. In this spirit, CERN submitted a proposal to the Commission of the European Union under the ESPRIT programme: "WebCore". The goal of the project was to form an international consortium, in collaboration with the US Massachusetts Institute of Technology (MIT). Berners-Lee officially left CERN at the end of 1994 to work on the consortium from the MIT base. But with approval of the LHC project clearly in sight, CERN decided that further web development was an activity beyond the laboratory's primary mission. A new home for basic web work was needed.
The European Commission turned to the French National Institute for Research in Computer Science and Controls (INRIA), to take over CERN's role. In January 1995, the International World Wide Web Consortium (W3C) was founded "to lead the World Wide Web to its full potential by developing common protocols that promote its evolution and ensure its interoperability". By 2012 W3C, run jointly by MIT/LCS in the US, INRIA in France, and Keio University in Japan, had more than 370 member organizations from around the world.


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KG Bailey Bright Pointed Court Shoes
- Price
- £95.00
- In Stock
- Delivery
- Next day delivery available
0 reviewKG Suede Bailey Point Court Shoes
These suede shoes by KG are the perfect way to embrace 90s styling while livening it up with a flirty, contemporary edge.
The classic, chic shape of these court shoes is showcased by beautiful suede - as pink is the colour of the season you can step out in style in these elegant heels. The high heel will give your winter outfits a little lift while the blush pink shade will add a flirty touch to your look.
Wear these court shoes with a pencil skirt, sheer pussy bow blouse and carry a structured tote for a ladylike look with a girly edge. For added glamour stack silver rings and bangles.
Useful info:
- Suede shoes by KG
- Point court shape
- Heel height: 4 inch
KG Leather Star Ankle Boots
These leather ankle boots by KG perfect the grunge look and add a sultry edge making them an essential part of your footwear collection.
These boots have attitude written all over them – they are dark, glamorous, feisty and have a decadent dose of fashion flair. The high, chunky heel makes a strong statement and will raise you up in the style stakes while the stretch side panels mean they are easy to kick off.
Wear these boots with a skater dress, biker jacket and lashings of red lipstick for a day-to-night look you'll turn to again and again.
Useful info:
- Leather ankle boots by KG
- Stretch side panel
- Back pull-tab
- Heel height: 3.5 inches
KG Stirrup Monochrome Ankle Boots
- Price
- £130.00
- In Stock
- Delivery
- Next day delivery available
0 reviewColour: Black/White. Upper: Leather, Lining and sock: Other materials, Sole: Other materials. -
KG Ezra Studded Leather Platform Shoes
- Price
- £150.00
- In Stock
- Delivery
- Next day delivery available
1 reviewHeel height 5.5 inch.
Please note: This is a neat fit.
Colour: Black/Bronze. Upper: Leather. Lining and sock: Leather. Sole: Other materials. -
KG Carly Ankle Strap Court Shoes
- Price
- £91.00
- In Stock
- Delivery
- Next day delivery available
1 reviewKG Court Shoes with Gunmetal Ankle Cuff
Raise your profile this Christmas in these stunning ankle strap court shoes by KG - they're the ultimate in after dark drama and will look perfect with your party wardrobe this season.
KG have given the classic courts a futuristic update to create this stylish little pair. The pointed toe is the epitome of classy chic, while the chunky heel adds a more laid back touch. A gunmetal ankle cuff secures these heels in place and adds that 'out of this world' appeal to your festive style.
These court shoes will look sophisticatedly smart with a sleek bodycon dress and metal trim clutch bag. Add chunky gunmetal accessories for the ultimate attitude filled look.
Useful info:
- Court shoes by KG
- Gunmetal ankle cuff
- Heel height: 4 inches
KG Leather Ankle Boot with Multi Buckle Detail
These leather ankle boots by KG add an edgy finish to your casual daytime looks this season.
The leather upper adds durability to these boots as well as a high-end shine, while the detail gives them an industrial appeal. Multi buckle fastenings are full of attitude and the chunky heel lifts you look just enough for all day wear.
Pair these ankle boots with tights, a jumper dress and biker jacket for an edgy daytime style.
Useful info:
- Leather ankle boots by KG
- Multiple buckle fastenings
- Heel height: 3 inches
KG Calista Suede Block Heel Court Shoes
- Was
- Was £110.00
- Now
- Now £66.00
- Save £44.00
- Low stock, selling fast
- Delivery
0 reviewHeel height 3.5 inch.
Colours: Blue, Gold, Orange. Upper: Leather. Lining & Sock: Leather/Other Materials. Sole: Other Materials.KG Harlequin Studded Wedge Sandals
- Was
- Was £140.00
- Now
- Now £112.00
- Save £28.00
- Low stock, selling fast
- Delivery
1 reviewKG Wedge Sandals with Stud Embellishment
These wedge sandals from KG by Kurt Geiger lift your look for a fierce party time style this season.
Embellished stud detailing to the wedge gives these sandals a sparkly touch with an edge for a look filled with luxe after dark drama. The peep toe design shows off your perfected polish, while the ankle strap adds a retro touch to your outfit. A chunky wedge heel gives your look a statuesque lift for a dramatic finish.
Wear these sandals with a bodycon dress with sequin embellishment and a dark glittery nail polish to complete your style with attitude.
Useful info:
- Wedge sandals by KG
- Peep toe detail
- Ankle strap
- Stud embellishment
- Heel height: 6 inches
Heel height: 6 inch.
Colour: Black. Upper: Suede/leather. Lining and sock: Suede/leather. Sole: Other materials.Heel height: 5.5 inch.
Colour: Black. Upper: Leather. Lining and sock: Leather. Sole: Other materials.


text:
CHESTNUT's Info...
Breed: | Domestic Shorthair | Color: | Tortoiseshell | Age: | Adult |
Sex: | Female | ID#: | A18784774 | Hair: | Short |
I am already spayed, up to date with shots, and good with cats.
Contact This Rescue Group...
More information about Fearless Kitty Rescue
Rescue Group Info...
We are an all volunteer rescue group who save cats and kittens. Our volunteers are committed and passionate about what they do ! We are always looking for individuals who love cats and kittens and want to make a difference in our community by volunteering. Fearless Kitty Rescue just celebrated it's first anniversary saving cats and kittens and we are excited about all we can accomplish in the future. So c'mon, join us !
P.O. Box 19601, Fountain Hills, Arizona, 85268
Our kitties are kept in 3 locations:
Petco, Fountain Hills (AZ)
Petco in the Pavilions shopping center, Scottsdale (AZ)
Kittyville, our free roaming cat adoption center
Adoption times are always available at the Petcos on Saturdays from 12-3 and on Sundays on adoption weekends only.
Kittyville is by appointment only.
We require all interested adopters fill out our Adoption Consult Form so we can get to know them better. Once it is returned to us filled out, we call and set up an appointment for a meet and greet with the desired kitty or we invite them to come to one of our venues: Petco in Fountain Hills, Petco in the Pavilion shopping center, Scottsdale and Kittyville in Fountain Hills.
The adoption fees are: $100 for kittens 2-6 months, $75 for kitteens 7-12 months, $50 for adults 1-7 years, $25 for seniors 7+ years. Upon approval of the Adoption Consult form and a successful meet and greet, the kitten can be adopted and taken home.


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Featured Flash Tutorials
Adding an effect to your flash logo will help it looks more live. Today we will present a tutorial about how to add a Blur effect into a logo presentation.
Are you finding a way to put your PDF print publications online to reach more readers worldwide? This tutorial would give you more details steps for creating Flash pageflip magazine.
This article will describe how you can make flickr slideshow and embed it on your website or blog.
The tutorial mainly introduces how to add flash SWF files to the created flip page magazine or magazine flip book with powerful XFlip Pro software.
Featured Gallery Image
Mech NI-5001
This is a 3D rendering of a Mech-Warrior that I created myself using PhotoShop. Its features lots of detailed shadowing, layers, a huge Gatling gun, detailed legs and it sits upon a platform of silver. I hope you find it useful, it took me nearly 4 days of hard work. It is free to use as you see fit.


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Dammit, This is why you never confide in a Democrat.
by Eileen | 3:48 pm, February 7, 2013
Might the Colorado Democratic Party be about to sell out its voters to credit card companies and other ghastly for-profit entities? Officially, they won't say. When ProPublica contacted state chair Beverly Ryken, she, along with 11 other state party leaders, declined to comment as to whether or not her party would cooperate with the DNC [...]
Featured Posts
- PPC Training for Activists
UPDATE: Something apparently got messed up with the PayPal buttons during this past weekend's database glitch – fixed now. Yes, it's that time again — PPC will be conducting training classes for center-right activists on Saturday, April 20 and Saturday, April 27, at Independence Institute in Denver. The tentative class schedule is as follows: Saturday, [...]
- Holder's First Letter to Paul Precipitates the Best Filibuster Ever
- The Lamest Twitter Argument Ever Offered?
- Return of the PPC Re-Education Camps – You Know You Want to Be There
- Supreme Courts Blesses Warrantless Surveillance of Citizens in a Kafkaesque Farce
- GOP Elite and the Ruling Class
- Do We Now Get to Call Joe Salazar a "Rapist"?


text:
NFL Miami Dolphins Tire Cover
by NFL
Item #: 141520
|Model #: AP-TCVN-DOLPHIN
Show your team spirit at home, at the game or on the road!
A durable and stylish way to cover your ordinary spare tire with our favorite team logo.
- Team logo printed for quality
- Made of high quality vinyl
- Tire cover fits up to 16" tire rim and tightens with a draw string
Warranty Information
This product is covered by the Sam's Club Member Satisfaction Guarantee.There is no additional information available for this item.


text:
The Little Rock 48 Hour Film Project
What Happened During Your Weekend?
The Little Rock filmmakers share stories from their wild weekend of filmmaking. (Blogging ended shortly after the filmmaking weekend.)
What a great weekend!
Team Domino Pictures had a wonderful weekend rising to the challenge of the 48 Hour Film Project. This year\\\\\\\\\\\\\\\'s Team Domino was a hotchpotch of individuals from all over central Arkansas who have worked on other 48HFP teams in the past. And we welcomed a few newbies to the 48HFP including our director, Patrick Green, and our lead actress, Shannah Rae. It took several hours to come up with an idea for our script, but once our writer, Lauren Walker (who by the way is in Korea), found the spark and hammered out a script, we were all systems go! Saturday was all about filming and we had an even tighter deadline because our lead actor, Johnny Passmore, was acting in a stage play that evening! But thanks to a lot of planning and some quick improvising we were able to finish filming and enter post by the time the sun set on Saturday. On Sunday, our very own Anthony K. Vally worked with our Team Leader and editor James Grant to compose original music for our film and recorded these tracks using his iPad! On Sunday evening, our film was turned in with 20 minutes to spare. We hope you enjoy our little dark comedy \\\\\\\\
- Mona Ford, Domino Pictures
flag for review (what is this?)


text:
What's your favourite quote about programming?
One quote per answer, and please check for duplicates before posting!
What's your favourite quote about programming? One quote per answer, and please check for duplicates before posting! |
This question exists because it has historical significance, but it is not considered a good, on-topic question for this site, so please do not use it as evidence that you can ask similar questions here. This question and its answers are frozen and cannot be changed. More info: help center.
As it currently stands, this question is not a good fit for our Q&A format. We expect answers to be supported by facts, references, or expertise, but this question will likely solicit debate, arguments, polling, or extended discussion. If you feel that this question can be improved and possibly reopened, visit the help center for guidance.If this question can be reworded to fit the rules in the help center, please edit the question.
I read this when I was following up footnotes in SICP once but I've not been able to find it since, so a) I can't attribute it and b) I am writing from memory, and more than likely paraphrasing. I have, however, found it to be true. | ||||
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-Robert Heinlein | ||||
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Skill Appreciates Skill(Or, It Takes One to Know One) I have often felt that programming is an art form, From The Story of Mel, a Real Programmer (free verse version) I had no idea there was actually a short Wikipedia article with links to both prose and verse versions of the story, along with other information. | ||||
Years ago I ran across a poster that had the Latin expression with the English translation under it. | |||||
Keep it Simple! | |||||
"Real programmers don't see code, they see trees." | ||||
Programmers don't quit, they just go offline. :) | ||||
XML is like violence - if it doesn't solve your problems, you are not using enough of it. | ||||
-- Unknown Note: especially when you're oncall... | ||||
True story: I was doing a project for school in c++ and needless to say there was some compiler wrestling. As I got more pissed of I started naming my test functions shit with fuck variants for variables. At some point to every-bodies amusement I yelled "Why isn't this fuck pointing to shit?!?!?" | ||||
Although belongs to Adidas, but fits Software development well. | ||||
-- Anonymous | |||||


text:
Speck 13" SmartShell Case for MacBook Air
Speck 13" SmartShell Case for MacBook Air
Product Information
These Speck cases are super-thin and light to maintain the sleek profile of your MacBook Air. At just 1.5 mm the durable hard shell protects your MacBook from scuffs and scratches. The glossy case comes in two pieces which are easy to snap on and snap off, so you protect your MacBook on the go and show off its smooth edges. Anti-tilt rubberised feet keep your MacBook stable and secure on hard surfaces.
- Ultra-thin shell at just 1.5 mm
- Durable plastic protects from scratches and scuffs
- Sleek, glossy two-piece design easily snaps on and off
- Anti-tilt rubberised feet keep your notebook stable and secure
Did you notice?
The clear, glossy finish lets the fine design of your MacBook – and the Apple logo – shine through. -
Apple Recommends For
Protecting your MacBook without changing its looks. -
What's in the Box?
- Speck SmartShell Case
Tech Specs
- Form Factor: Hard Case,Snap On
- Material: Hard Plastic
Manufacturer Information
Part Number
- Mfr. Part Number: SPK-A2178
- UPC or EAN No.: 848709005267
- Note: Apple's One-Year Limited Warranty does not apply to products that are not Apple-branded, even if packaged or sold with Apple products. Non-Apple-branded products may have the benefit of a manufacturer's warranty provided by the product manufacturer — please see your product box and literature for details. Benefits under the manufacturer's warranty are in addition to rights provided by consumer law. For details, click here.
Ratings & Reviews
Looks good and fits well, but one significant design flaw!
Although this case fits very well and looks great, unfortunately it covers the laptops dual mic's (positioned next to the headphon Although this case fits very well and looks great, unfortunately it covers the laptops dual mic's (positioned next to the headphone socket). As a result, using Skype, Facetime and dictation etc is somewhat problematic. Unfortunately I realised this after my 14 day return guarantee had expired so I'm a little stuck - hopefully this will be of use to you though.
A little research suggests that the makers may be revising the case design but it would probably be worth checking this detail before you choose to buy. Seems strange that Apple are selling a product that inhibits a function of one of their own product. Oh well! …- Written by James B from Leeds
51 of 51 people found this useful
Questions & Answers
Answers from the community
Will this case fit the new (June 2013) Macbook Airs?
- Asked by R M
- 17-Jun-2013
Best Answer
Yes, it does fit BUT it covers one of the two microphones on the left side. It severely reduces the Yes, it does fit BUT it covers one of the two microphones on the left side. It severely reduces the effectiveness of the microphone, sound quality, and noise cancellation. …
- Answered by Robert T from San Diego
- 29-Jun-2013
Will my macbook air 13" still fit in my macbook air 13" incase if it has the smart shell on it? Thanks,
- Asked by Jade H from Delta
- 21-Nov-2013
How far does the screen tilt back
- Asked by Steve B from Nambour
- 13-Oct-2013
As far as it goes without the cover. The cover does not impede the range of the hinge.
- Answered by Timothy W from Elkton
- 30-Oct-2013
Is it compatible with mac air 2009
- Asked by George K
- 28-Nov-2012
Unfortunately it would not. it's for 2010 and up.
- Answered by Zachary King K from Brooklyn
- 15-Sep-2013
Does it fit with the macbook air 13 A1466 ? Thank Youu :)
- Asked by Renée B from Lachine
- 15-Aug-2013
Yes, it certainly will!
- Answered by Zachary King K from Brooklyn
- 15-Sep-2013
how much does it weigh?
- Asked by Sarah C
- 06-Apr-2013
Best Answer
8.9 oz (252g) and 0.04in thick (1.2mm)
- Answered by Julia B from Porterville
- 14-Sep-2013


text:
Giorgio's of Gramercy
Online Reservations
Great menu, which doesn't talk down to you. No pretenses, but well prepared and seasoned fish, meat and appetizers. We went early Sunday evening, so the place was quiet and felt private. Pacing of the service was perfect.
Went NYC restaurant week. Love this place. Good price, good food and good service.
Giorgio's has been around for a while. It offers consistently great food, superb service and nice atmosphere - it is our go to place for an enjoyable dinner. I highly recommend them.
Celeberatrd my BDay there wiz my friends. We all had a great time. The foods were really good!!
Another great dinner at Giorgio's of Grammercy! Great food (mussels, tuna entree, sea bass special). However, the desert was just ok this time around, the smore pudding. The staff was excellent, always checking in on us. Loved the bottle of wine our server recommended, a great medium body dinner wine -- 2011 Anna Maria Abbona "Sorí dij But" Dolcetto di Dogliani! Looking forward to our next meal there!
Giorgio's is a gift with a beautiful menu, food that is both familiar and inventive and lovingly prepared. In a city of superlative dining, this is a place we happily return time and again, and always happy we did.
Nothing to complaint about. Had dinner on August 3. Perfect!
Go there. What else can I say? Great food, wonderful presentation, nicely decorated. I loved the painting that was above my table. The waiter and Maitre 'd were both very attentive. I'm a vegetarian and had a number of choices on the menu, not just the one that you often find in other restaurants. Dessert may have been the best part. I may go back just for the S'mores bread pudding.
Went to Giorgio's for an after work special dinner and it was an amazing experience. Our waiter was attentive, informative and funny! He answered all of our questions about the menu and then some (He also gave us great recommendations). At the end of the day we decided to do a family style type of meal (the apps were kind of small to do this). We got a salad and the seared tuna which was delicious and fresh! For apps we pretty much exhausted the fish options as well as the mushroom ravioli which was too sauce heavy for me but nonetheless delicious. The smores bread pudding was our desert and holy cow it was amazing. Overall, great experience and would definitely go there again!
This unassuming restaurant between Union Sq. and Madison Park offers fresh, seasonal food served by a knowledgeable and friendly staff. From the moment you walk in the door, you are made to feel welcome, Service is prompt, without being rushed, and everyone there pitches in to make sure dishes are served hot, water-glasses are kept filled, and diners feel cared for. Prices are NYC-moderate. The only negative we found during a leisurely weekday lunch was with the ambiance: The long, narrow restaurant is a little dark, and the air-conditioning rumbles so loudly that the good music filtered into the dining area was mostly drowned out. Other than that, we thoroughly enjoyed Giorgio's, and will look forward to a return visit.
Delicious food, romantic environment, GREAT date spot that isnt too pricy in the city. Appetizer and food came to about $65. Only complaint was that our server was slow with bringing and collecting the bill. Definitely would go again
Fit for a last minute dinner while in the Flatiron District, or for a special occasion. It is very dimly lit and has a romantic feel to it. Good, not excellent, service and food.
This is our 4th or 5th visit to Giorgio over the past few years and every time, we are absolutely satisfied with everything. The venue, the ambience, the generosity of space between tables, and of course the food!
We will definitely return. Great service, food and ambience. Reasonable value, very romantic. Seemed to pick up a little later in the evening, felt like we had the place to ourselves. Servers were attentive overall, a little slow on delivering the final course and the check. It certainly would not hold us back in returning. I would recommend the tables in the front of the house for even more of a private feel and great people watching out of the windows. We are so happy to have discovered this great place and to have had such a great experience and an amazing meal!
We had salads and pasta. Salads very good. Pasta was outstanding with octopus and black squid ink. A little spicy and just delicious. Love that they serve l/2 orders, so great for late at night to have a salad and a l/2 order of pasta. Have had other food there that has been equally as good. Very reliable and a lovely setting. Nice lighting, so it is great for a date, although can get a little loud.
We had a delightful, relaxing dinner with perfectly prepared food and friendly professional service. Veal chop was delicious.
This is the 2nd time we've been to this restaurant and it did not disappoint. Food and service were both excellent!!@
We recently took a group to Giorgio's for the 1st time. We arrived with several bags and an unwieldy box containing a wedding cake (my daughter had just graduated from a local culinary school and we brought her final project). The host, Josh, was so friendly. He checked our packages and refrigerated the cake. We chatted about her graduation and he joked about hoping Giorgio's desserts lived up to her standards. He even took time to view photos of the cake on her phone. All of the wait staff was extremely professional and efficient, and the food was great (my husband's NY strip was the best steak ever!) Josh arranged for a bread pudding to be brought to our table on the house (with 7 spoons!), and it was delicious as well. We will be back!
Giorgio's has a consistency of service and cuisine that allows you to have a great interaction with whoever you are dining with and not have to worry. It is great for dinner with your spouse, but also a prime spot for a work lunch where you want to get to know someone better and know that you will have good food and great service.
From beginning to end, Giorgio's was a great experience largely because of the quality of the service. The food was timely and delicious, the server was friendly and knew the menu thoroughly, and the sommelier stopped by to check on the wine. Our first choice was a little sweet and oaky, so he insisted on finding another wine, which was excellent. Everyone was friendly, professional, and prompt. I would recommend Giorgio's to anyone, particularly because it is one of the best restaurants in the area that you can still get a reservation for the day of.
I've been to this restaurant a couple of times and i wonder why i don't come back more often. The service is great, our waiter James is very attentive and gracious, and so were the host and busboys, they're all very professional. Everything that we ordered is delicious and each one is reasonably priced.
Wonderful meal! I had the duck served on a salad with fresh peaches and mandarin segments. Delicious and decadent!
We had a great dinner for 7 at this wonderful neighborhood find. They were very nice and you could actually hear yourself talk - which is a normal problem in so many restaurants today. Great food - lovely cozy atmosphere! Would go again!
Well prepared, savory dishes, and some guilty pleasures like Lobster mac and cheese, truffle fries, giant veal parm, chocolate s'more bread pudding. I could go on and on...Porterhouse for two, pork chop, scallops, oysters, 'burn' rigatoni, spicy squid ink linguine! The generous portions make this place a really good value too, considering the prices other places in Gramercy/Flatiron charge. Delicious cocktails, interesting beers, and notable wine list combined with the unbelievably fun and friendly staff always makes for a great dining experience. P.s. open for lunch too!
We wanted a quiet restaurant to meet friends. The food was good but nothing spectacular. It is a very pretty restaurant. We had a nice meal. I would probably try something new next time.
Always dependable for great food and superior service--the kind of "find" I really enjoy sharing with friends and family. But the noise level is deafening. The room is small and the evening crowd lively....so do your talking elsewhere and your dining here. : )
This restaurant is a little out of the way for us but we were delighted with the "find." Pleasant surroundings, thoughtful staff, and good food priced very moderately for NY prices. Their "quick fixe" is a terrific idea for lunch, with a more sensible amount of food than the prix fixe.
My ffriend and I had a 6:30 pm reservation, tho I came early and sat in the lounge up front with a glass of wine and observed the bar scene, which seemed quite lively. The bartender and maitre d' were both surprisingly attentive. It's noisy in the bar, but not objectionably so. We had an excellent dinner--lamb chops and duck breast--altho I should have asked for the duck to be medium rare, not medium. We had unhurried time to chat (and it was sufficiently quiet to do so) and catch up, with attentive, but not intrusive service throughout the meal. The maitre d' has always added considerably to the comfort and charm of dining here.
Very warm, helpful and generous service. We were celebrating a family event and everything - from the exquisite food to the setting to the atmosphere to the service - made this a totally memorable evening and we look forward to coming back soon.
Always faultless- great food, ambiance and fabulous service! Thanks again Giorgio's!
Wanted a quiet, intimate place to gather some friends for lunch with a wide range of choices and reasonable prices; this fit the bill perfectly and the food was terrific and the service exceptionally gracious o boot. In addition to the full menu, there are three prix fixe lunch choices, one with a half order of pasta and a glass of wine, (for $15), one with an appetizer salad (several choices, creative and generous portions) and sandwich (for $15) and one a little more substantial. There are many restaurant choices in this area but this is the kind of place you'd return to over and over again.
The front of the house at this spot bent over backwards to make sure my wife and I were taken care of when we had dinner at Giorgio's of Gramercy the other night. I picked it virtually at random after narrowing my OpenTable search, crossed my fingers, and hoped for the best. Our waiter was incredibly attentive, and the host equally so, without either being interruptive or anything like that. We took advantage of the thousand-point reservation that Giorgio's was offering, and it was absolutely very well worth it.
The food was delicious. There were 5 of us that went for a going away dinner for a colleague and, at our table, we ordered the mussels appetizer, the squid pasta, the duck, steak frite among other items. All were delicious and flavorful. The service was a little slow and the maitre d noticed and sent over steak tartare crostini and a dessert on the house. I would return again on a date or with friends.
Great food. I went to dinner with my girlfriend there on Halloween, and the all the waiters were very much in the holiday spirit, dressed up in McDonald's-style "McGiogrio's" uniforms. Good service too. Recommend!
We were a group of 10. Never had eaten here before but the reviews on Yelp were encouraging. Everyone loved their food. And everyone commented that it was the best service we ever had ! True story. I wish I could remember the name of the waiter. He totally took care of us. Described dishes well. Made great suggestions. Was attentive without being intrusive. He really helped to make it a great night. I will come back.
Reminds me of Yoga Berra -- Nobody goes there because it's too crowded.... The night we were there it was jammed... But it was still fun.
We had a wonderful dinner! Giorgio's offers a great menu, with delicious food, with attentive staff and not too expensive. Definitely somewhere to dine over and over again.
Food as always was very good especially the mac & cheese and fish special- Service was top notch- Josh, Austin & Amy did a very professional job as always. Looking forward to our next visit.
have been here a number of times with friends and always a great experience. nice setting, great food, good service and quiet to enjoy company's conversation.
We first discovered Giorgio's after the recent remodel. The food is outstanding as is the service. Josh always makes sure everyone is enjoying themselves and having a great time.
I love going out to eat. I love eating great tasting food that is equally visually appealing. Georgio's is exactly what I have come to expect from a great restaurant. The food was delicious, but what puts Giorgio's at the top of my list is their service. A professional staff that clearly loves what they do...and they are great at it...and it shows. Attentive and almost clairvoyant. The second I thought of something that I may need, they were right there without me having to say a word. What a comforting thought. The service truly elevated the entire dining experience.
We really liked our Giorgio's experience. The food was excellent!! We tried the prix-fixe menu and found that it was a great value. The restaurant is very cute and tasteful. Our server was very attentive and knowledgeable. I wanna try some other things on the menu do I will be going back!!
Delicious food, cocktails, wine, warm service. A real NYC gem!
Hadn't been here in years and came back the other month and it is still as wonderful as I remember it to be. Food, service and ambiance are fantastic! And that is why I returned again recently. Great place!
Very small restaurant. The food was all delicious and nicely presented. The staff was attentive and the service great.
I can't say enough good things about Giorgios, from the moment we walked in we were treated like the only diners in the place. The perfect amount of detail and attention. Everything was presented beautifully, staff was accomodating and plesant. Will definately recommed to friends and family.
The staff were very nice and helpful, superb, and the food was well prepared and tasted fantastic but it was too dark for our taste. you need a flash to read the menu and frankly you barely saw what you ate.
We had a spectacular evening here and would recommend this gem to anyone! Why pay twice the price for half the quality somewhere else?!
We've been dining at Giorgio's of Gramercy for many years, and have always been impressed with the consistency of their service, the quality of the food, the imagination of the menu. Staff have made us feel like family, and I guess after fifteen years of dining, we really are.
Food is above average. Tables are tight in front of restaurant as well as in the rear. Overall a go to for a party of 4 0r less. Only 2 round tables in rear.


text:
Father develops world's first Facebook bullying alert system
7 Apr
Daily Mail Reporter
Last updated at 4:54 PM on 7th April 2011
A concerned father has developed the world's first bullying alert system for Facebook which scans text and flags up abusive behaviour.
NHS consultant Paddy Clarke's software scans walls and inboxes for trigger words and phrases such as 'gay' and 'fat' and alerts parents when they appear.
The father-of-four came up with the idea after reading a string of cyber-bullying horror stories.
Concerned: Father-of-four Paddy Clarke came up with the idea after reading a string of cyber-bullying horror stories
Mr Clarke, 48, said he hoped his system – called 'Know Diss' – will keep children safe from online bullies.
He said: 'Bullying has now gone from the playground into children's homes.
'Kids feel safe sending an abusive message in their rooms. It is pretty awful.
'Cyber-bullying is very topical at the moment, particularly following some tragic cases where young people have taken their lives because of it.
'It is hard to believe but this software is the only one in the world to search through text on social networking sites to protect children.
'Know Diss is a very simple concept. It is also a partnership between parent and child because one cannot sign up without the other.'
Mr Clarke, a consultant in pain relief at Gloucestershire Royal Hospital in Gloucester, joined forces with friend Alan Saul to design and implement Know Diss, which costs £12 for a yearly subscription.
Safety: Mr Clarke hopes his computer program, 'Know Diss', will keep children safe from online bullies
Together they trawled through sites such as Urban Dictionary and watched the television series Skins to build their comprehensive database of insults.
Mr Clarke's program continuously searches through all text on Facebook accounts signed up to the service, including messages, picture comments and posts.
It uses a database of several thousands of words to identify bullying trigger words in a number of spelling variations.
Parents and their children must both sign up by email for the software to work. The child is then sent a link for them to click in order to download Know Diss.
When a bullying phrase is detected, it is copied and immediately emailed to the child's parent or 'Facebook guardian' who can decide whether further action is needed.
An example of a 'bullying' phrase which would be picked up by the system is: 'Go slash your wrists, fat boy' or words such as 'gay boy'.
Protection: Facebook said there were a 'number' of different ways users could protect themselves from cyber bullies
When triggered, Know Diss automatically sends an email to the
parent which reads: 'The following text has been picked up on your
child's Facebook account.
'Go and have a look at it.'
Clarke of Winchcombe, Gloucestershire – who used his own savings to
fund the project – added: 'We have an absolutely huge database which
includes spelling variations to make Know Diss as accurate as possible.
may initially feel it is being invasive but it does not give the parent
the power to read everything on their profile, just the words which are
picked up by the software.
'It is very simple. The parent can
read through the text which the software finds 'bullying' and decide
whether it really is, or just a joke.
'They can also keep track of
whether messages come in a series. Bullying tends to operate in a pack
mentality online, one person posts and is followed by 50 others.'
shows up to half of children have experienced cyber-bullying in the
past 12 months – half of those do not report it to an adult.
Mr Clarke, whose has three sons and a daughter aged between ten and 20, has already showcased Know Diss at local schools.
And exclusive Cheltenham College is already considering using it to tackle cyber-bullying among pupils.
Alert: When a bullying phrase is detected, it is copied and immediately emailed to the child's parent. (Picture posed by model)
When a child is registered with Know Diss, a small logo will appear
on their Facebook wall warning posters they are signed up to the
Mr Clarke added: 'With me being a doctor I am always interested in prevention rather than cure.
the logo on the site may prevent young people from cyber bullying
someone if they know the message will be picked up by a parent or
Currently Know Diss only works on Facebook, but Mr
Clarke hopes to hold talks with Twitter and other social networking
sites in the future.
A spokesman for Facebook said there were a 'number' of different ways users could protect themselves from cyber bullies.
He said: 'One person determined to harass another will unfortunately find ways to do so, both online and offline.
'On Facebook there are a number of measures people can use to stay safe.
'We encourage people to use our reporting tools, accessible across the entire site, use our blocking tools to prevent unwanted contact, and visit our Safety Centre, which contains tips for young people and parents about how to use Facebook as safely as possible.'
Parents and children can register their email addresses at www.knowdiss.co.uk. The programme also works via smartphones.
Last year, Facebook bowed to pressure and provided a new application which allows young users to report suspicious behaviour.
It was announced in July that all users of the social networking site were to be able to access an advice centre from their home page to report suspected grooming or inappropriate sexual behaviour.
It was the result of Facebook and the Child Exploitation and Online Protection Centre joining forces.
In the past, Facebook had been accused of arrogant complacency in the face of soaring complaints about online paedophiles.
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Moderated by: javal1 |
Stromboli | Rate Topic |
Author | Post |
Posted: Thu Mar 5th, 2009 02:36 am |
1st Post |
ole Member
Stromboli is probably a locally invented name for a burrito, but I had one for lunch on Monday and it is well worth trying. It amounts to a wrap or a burrito, with the wrapping being thin pizza dough, a big one. Inside was Italian beef, some crumbs of Italian sausage, lotsa mozzarella, a sprinking of reconstituted sun-dried tomatoes, served with a marinara dipping sauce. Almost a panini, and I have no idea how they grilled the puppy, but imagine the possibilities of such a technique! Less beef, more sausage; minced sport peppers; and turn that into TexMex. Talk about home-made hot pockets. One of these will feed two. Not worth opening another thread is the skillet dinner. About 15 minutes. Hash browns, sausage or bacon bits or both, minced onion and egg(s). Maybe topped with cheeze. Throw in whatever sounds good to you. Here, I'm assuming that you don't carmelize the onion, and that you do fry up the sausage and bacon in a separate skillet. Fast and easy. Some salt, pepper (red or black -- your choice) and you have something filling that can be made on the spot -- in minutes. |
Posted: Thu Mar 5th, 2009 01:51 pm |
2nd Post |
Devils Den Member
Ole, We will definately be trying your skillet dinner during hunting season next year! Sounds like a new favorite in the duck blind! |
Posted: Thu Mar 5th, 2009 04:16 pm |
3rd Post |
pamc153PA Member
Ole, Have been eating, and making, stromboli for years. I like it better than pizza, and I do like pizza! Actually, it's like an inside out pizza. Usually, a stromboli around here comes with pretty much what you described, or with capicola, ham, pepperoni, salami, plus cheese, onions, peppers and sometimes sauce. I've made them, though, with sliced chicken breast, cheese (mozzarella, parmesan, pepperjack), onions and peppers, with some salsa inside as sauce, and that's pretty good, too, though not very Italian. Have you ever had tomato bread? Not quite as exciting, but if you make it with homemade pizza dough and homemade tomato sauce, it's great. And now I have to go eat something!! Pam |
Posted: Thu Mar 5th, 2009 04:37 pm |
4th Post |
javal1 Grumpy Geezer
It's hard not to love Stromboli's. In addition to the Italian style already mentioned, I've seen Ham and Cheese as well. There's a great pizza joint across the street from my kid's college that make it right - huge and about 5 pounds. Laurie and I are about to make pierogies and soft pretzels today, but maybe a stromboli next week. |
Posted: Thu Mar 5th, 2009 05:41 pm |
5th Post |
ole Member
Have you ever had tomato bread? Not quite as exciting, but if you make it with homemade pizza dough and homemade tomato sauce, it's great. Dear One's parents were both from Sicily. Of course I've had tomato bread and sausage bread. Back to the stromboli: is the wrap actually a pizza dough? How do you heat it? Baked? Fried? Love the idea of a TexMex filling, but then, I could just get a burrito. |
Posted: Thu Mar 5th, 2009 05:52 pm |
6th Post |
pamc153PA Member
The stromboli wrap is just pizza dough, ole, at least around here. When I make stromboli, I just bake it at 350 degrees for about 20 minutes, and the dough gets nice and brown. You don't even have to put an egg wash on it. I haven't had sausage bread. Is it just sausage, or with sauce? And is it sweet or hot sausage? Any of it sounds good! Joe, if you have a few pierogis to spare, could you sent them my way? I haven't had homemade pierogis for ages. A woman I used to work with would make them, and bring them in for the whole office for lunch. It was the first time I ate pierogis that were NOT fried--she made them in butter and onions, and they were heaven. Of course, they were not low-fat, which was very ironic because we all worked in the PR department of a hospital at the time! Pam |
Posted: Thu Mar 5th, 2009 05:58 pm |
7th Post |
javal1 Grumpy Geezer
Ole, Pizza dough will work fine, but make sure it's had time to fully rise before using it. Roll it fairly thin. Make sure you crimp (or fold over) the edge completely since leaks can be a real mess. Once folded, I cover top & bottom with an egg wash. Poke holes ar small slit in top. Bake at about 35 minutes at 350. I'm hungry. LOL - Pam and I posted at the same time. I prefer the egg wash because I tend to stuff mine real full and the wash helps brown it golden and firm. |
Posted: Sat Mar 7th, 2009 11:49 pm |
8th Post |
ole Member
I haven't had sausage bread. Is it just sausage, or with sauce? And is it sweet or hot sausage? Any of it sounds good! Started this last night but realized i didn't know diddy ridick about how to finish it. Sausage. Two pounds. Your choice -- whatever turns you on: breakfast or Italian; hot or ordinary or mixed. Brown it. Bread. Two loaves frozen or enough for two homemade. If frozen, thaw inside plastic in the fridge. (Don't want it to rise yet.) Roll out each loaf to about 8 x 12" on a lightly floured board. Heap on about 1.5 cups of schredded mozzarella cheese in the center with sauteed onion and sausage. Fold over and pinch together seams. Turn it on the length seam, cover with damp towels, and let rise for a while. (Until it looks right.) Egg wash, if desired, but bake at 350 to 375 until nicely browned. You can skip the cheese, or bunk in some Parmesan. Skip the onion or bunk in garlic. Whatever floats your boat. The basic is the bread and the sausage. Anything else is optional. It would seem that there is no one way to make it. One recipe calls for Bob Evans (one hot, one mild); another would rather you use Jimmy Dean. Dear One prefers Italian sausage. (It figures.) Would you believe that both my children and I married Italians? (We're talking recent Italians -- not that 1860 bunch.) With Dear One, they are Barca, Toumei, and Bellafiore. Gawd I hate pasta. Ole |
Posted: Sun Mar 8th, 2009 12:01 am |
9th Post |
ole Member
Pizza dough will work fine, but make sure it's had time to fully rise before using it. Roll it fairly thin. Make sure you crimp (or fold over) the edge completely since leaks can be a real mess. Once folded, I cover top & bottom with an egg wash. Poke holes ar small slit in top. Bake at about 35 minutes at 350. I'm hungry. Thanks, Javal. Have made note of the recommendation. This will make use of the largely unused rolling pin and the homemade bread board (3 x 3) that Dear One's mother used to have and I cannot bear to discard. We have all kinds of inherited crap that we almost never use, and rolling out the dough will lend some justification to keeping it. The bread board: Dear One's father made it and it is huge. No reason to keep it except for sentimental reasons. I really ought to see if we still have it, as Dear One is given to sneak things out of sight and gone. About five years from now, I'll be looking for that board and she will blink her eyes and say, "What board?" Women! Can't live with them; can't live without 'em; and can't shoot 'em. Ole |
Current time is 10:35 am | |
Civil War Interactive Discussion Board > The Lounge > Food,Cooking and Gardening > Stromboli | Top |


text:
Costume and Textiles Chasuble Made in Italy, EuropeMid- 18th century Artist/maker unknown, Italian Silk satin weave embroidered with silk, silver, and gilt thread in couched filling, split, outline, satin, long and short, padded satin, and couching stitches and French knots Currently not on view 1942-33-12 Gift of Thomas B. Wanamaker, Jr. and Archibald G. Thomson from the Thomas B. Wanamaker Collection, 1942 |
LabelChasubles—the outermost robes worn by priests when celebrating mass—have been in use since at least the sixth century. Ornate vestments were considered appropriate for religious ceremonies; they were often donated by wealthy individuals wishing to display their devotion. This chasuble would have been commissioned from a professional embroiderer; its back portrays the attributes of the Virgin of the Immaculate Conception, including (from top) the tower of David, the closed gate, the spotless mirror, a well, a fountain, and a cedar of Lebanon. |


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NTT Com Security (formerly Secode)
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text: Pie Shop founder Mims Bledsoe is obsessed with the all-American art of pie making. Her lofty desserts use only the best seasonal ingredients, and each has a buttery, flaky, hand-rolled crust that store-bought piecrust can't touch. Her bourbon pecan pie contains a full half-pound of the freshest Georgia pecans laced with real Kentucky bourbon and molasses. The result is an earthy, aromatic, pecan-packed pie ready to star in a holiday celebration.


text:
Celeb Inspiration: Maxi dresses
These Bollywood ladies love their maxi dresses and here's why you should be inspired to try one
Day: Think floral prints, bright colours and free-flowing silhouettes. For those who love to play with colour, take a cue from Gauhar Khan with a mix of bright and monochrome colours. Priyanka Chopra's fitted floral dress is ideal for a formal brunch.
Night: Whether you are going for an intimate party or a black tie event, maxi dress are versatile enough to suit any occasion. We like Kalki Koechlin's red option for a night out in a swanky bar while we'll reserve Sussanne Roshan's animal print maxi dress for a red carpet occasion.
-Shruti Thacker
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Kordell Stewart files a petition for divorce from Porsha Stewart
By Florence Anthony
According to the Atlanta Journal Constitution, it looks like former NFL player Kordell Stewart, estranged husband of "Real Housewives of Atlanta" Porsha Stewart, will be back on the market soon. Kordell- whom many of the other housewives pegged as being too controlling-filed a petition for divorce March 22 in Atlanta's Fulton County Court. The document stated "Petitioner after marrying respondent, a cast member on the "Real Housewives of Atlanta," on May 21 is seeking divorce as the marriage is irretrievably broken." He also states that he doesn't want to pay her any spousal support.
Film Life, Inc., the unyielding force behind the American Black Film Festival (ABFF), the premiere film festival for celebrating diversity in cinema, is excited to partner with AMC Theatres to raise the stakes and bring a national element to a mainstay competition at the ABFF. Through this alliance, filmmakers who participate in the 17th Annual ABFF Narrative Feature Competition will now be vying for an invaluable opportunity: the theatrical release of the movie in up to 10 U.S. markets. The label will be launched as ABFF AMERICA. Up to five finalists will be selected to screen at the 2013 American Black Film festival in Miami. One winner will be announced at the "ABFF Awards Presentation," Saturday, June 22.
Grammy Award Winning Music Producer, Bangladesh, and Film/TV Award-Winning Actress and Recording Artist Keke Palmer are currently in the studio collaborating together. The two have reached terms on a very artist friendly joint venture/music production deal focusing on Palmer and her next music endeavors. Coming off of her critically acclaimed performance in the Lifetime Network Dramatic TV Special, "Abducted: the Carlina White Story," in which the actress was nominated for Outstanding Actress in a Television Movie, Mini-Series or Dramatic Special at the recent NAACP Image Awards, Keke is now participating in a project that is close to her heart, The VH1 TLC Biopic, "Crazy, Sexy Cool: The TLC Story," in which she co-stars with Lil' Mama and Drew Sidora.
Wearing a classic black, strapless Jason Wu satin bustier gown, "Scandal" star Kerry Washington, was one of the speakers at the 2013 Human Rights Campaign Los Angeles gala on March 22 at the JW Marriott Los Angeles at LA Live. Kerry was at the event to support the organization's efforts to raise awareness around the fight to legalize gay marriage.
Just in case anyone was wondering, my sources tell me that Beyonce was paid $25 million dollars to be the new face of H&M. Meanwhile, following lunch last weekend at Buttermilk Channel Restaurant in Brooklyn, New York, the superstar singer/actress was spotted carrying her daughter Blue Ivy to a waiting van. Sporting two pigtails, the adorable toddler was dressed in a camouflage hoodie with tiny Timberland boots on her feet.
+ Top Story
Tyrese Gibson was overcome with grief Sunday afternoon when he showed to the crash site where his "Fast and Furious" co-star Paul Walker died less than 24 hours before. Tyrese paid tribute to Walker during a quick stop at the Santa Clarita crash spot...
Diana Ross' 25 year-old son Evan Ross announced he is ready to marry Jessica Simpson's sister Ashlee. In a red carpet interview at the premiere of Hunger Games: Catching Fire, Evan dished to OMG Insider that Ashlee Simpson is 'The One' and that he plans to marry her one day.
Actor Morris Chestnut will be the American Black Film Festival's (ABFF) 2014 Celebrity Ambassador and author/producer Tonya Lewis Lee will be its' Host Committee Chair. The 18th annual festival will be held June 19-22, 2014, in New York City.
Anthony Mackie was arrested and charged with driving while intoxicated on November 9 in New York City. According to E! News, the popular actor was initially pulled over because of his illegally tinted windows on his Dodge Challenger.
Handsome actor Idris Elba almost didn't make it to the red carpet for the opening of "Long Walk To Freedom," the new film from director Justin Chadwick in which Elba plays Nelson Mandela. He was rushed to the hospital in London after suffering...
12 Years A Slave leads the pack of nominations for the 23rd annual Gotham Independent Film Awards. The Fox Searchlight release, which offers a searing look at slavery in the American South, claimed three nominations - Best Feature, Best Actor for Chiwetel Ejiofor and Breakthrough Actor for Lupita Nyong'o.


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First I just had to tell you that Maddy would be in Prague right about now-lucky thing!
As much as I am missing Maddy, I have really enjoyed spending lots of one-on-one time with Big Al. I think he has enjoyed having his Dad and Mum all to himself too. Yesterday we went to the movies and we have also had fun spending time with my sisters and their kids. He also went to a friend's house for a sleepover so I had two whole days all to myself!
One recipe that caught my eye was this one for a Pasta Stackup with Chicken Sausage from the September 2010 issue of +Better Homes and Gardens
6 lasagna noodles
1 cup dried tomato halves (not oil packed), coarsely chopped
6 cloves garlic, minced
1 pound fully cooked chicken sausage links, cut in half and then into large pieces
2 tablespoons olive oil
1 5-ounce bag baby spinach
Sea salt and freshly ground pepper
Shaved Parmesan to garnish
Prepare the lasagna noodles according to package directions, drain (reserving 1 cup of the cooking liquid, and set aside.
Put the chopped sundried tomatoes and the garlic into a bowl and add the reserved cooking liquid.
Place the olive oil in a large skillet over medium-high heat and then add the sausage. Cook the sausage, turning frequently, until heated through and then stir in the garlic mixture and cook for 2 minutes.
Add the spinach and a few pinches of salt and pepper, stir to combine and then remove the pan form the heat.
Layer the lasagna noodles and the sausage mixture into a stack and then garnish with some shaved Parmesan. Serve immediately.
If you have been crafting, baking, planning, gardening or organising a party this week I would love it if you could share your favourite post of the week with me at this weekend's Linky Party.
You can link up a post about your favourite recipe, craft, idea, tutorial, Instagram pics, DIY projects or even your own linky parties. Just add the url of your particular blog post that you would like us to visit to the Linky tool below.
Feel free to grab the code for the Say G'day Saturday button which is over there on the sidebar and add that to your post so that your readers might be able to find other bloggers who would like to Say G'Day!
Thank you so much for linking up and for joining in with my weekly Say G'day Saturday Linky Party this week. I truly appreciate your support! If you missed checking out my Friday Photo Dump and the fabulous features from last week's party just click here.
Best wishes for a fabulous weekend,


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Here's my new photoblog! I've had the old one since 2007, so it's time for a change. My aim is to post much more often than previously, hopefully 2 to 3 times per week. Please let me know if you see any problems with this blog, like if it's too slow to load or if the screen looks weird. I wonder how many people are still with me? Surely lots of people gave up waiting for new photos at the old site, which by the way, is still available at www.archerfoto.com/oblog (also linked in the menu).
This Looks AWESOME! Love the new layout!
I was in India for work last month. There are many more photos, but here I was testing how to insert a handful of photos from there.


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3 verified offers in November, 2013
We have 3 Tactics promos for you to choose from including 2 sales, and 1 free shipping coupon. Latest offer: 'Huge Savings with Tactics Sales Section' In the last day, 3 promos have been used. The last time an offer was used was December 13, 2013.Welcome to the Tactics.com online boardshop! Tactics is your online skate, surf, and snowboard shop. We are a rider owned and operated company in the Pacific Northwest serving customers since 1999. Surf around awhile and browse the latest products from Burton, Volcom, DC, Dakine, Quiksilver, 686, O'Neill, Roxy, Nikita, Vans, eS, Emerica, Etnies, DVS, Nixon, Billabong, Reef, K2, Patagonia, Planet Earth, Nike SB, Dragon, Oakley, Spy, Element, Arbor and more
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A Burlington couple satisfies cravings for not-quite-meat
You don't have to convince Jason Frishman that food brings families together. The 34-year-old family therapist holds a PsyD from the Massachusetts School of Professional Psychology. He also co-owns a company called FolkFoods [1] with his wife Shana Witkin, 33, that has become an integral part of the Burlington Farmers' Market [2]. On a recent Saturday in City Hall Park, slender, porcelain-skinned Witkin is stocking samples and tracking sandwich purchases in a notebook, her sunglasses perched atop her dark-brown hair. Frishman, a burly, genial-looking man with a trim beard, bounces their tranquil 4-month-old son, Micah Baer, in a baby carrier while he chats up passersby.
Neither Frishman nor Witkin planned to own a food business. It all began when Frishman, a "conscious omnivore," started to use creative cooking to get closer to his future wife. Witkin, a vegetarian, required meat substitutes: "We both love breakfast, and we used to buy those fake sausages, which were expensive, not so tasty and very processed," she recalls. So sausage-loving Frishman applied himself to the task of inventing treats to satisfy both their palates. Every weekend he'd try something different, and "I'd give him feedback," Witkin recalls. After considerable trial and error, they settled on a version they both enjoyed. The result: hearty, flavorful and filling "veggie patties."
In 2007, with help from family and friends who saw market potential in the product, the couple began churning out batches of the perfected pucks, along with a similar "crumble" ideal for chili or stew. While they could be considered meat replacements, neither product looks or tastes anything like flesh; but both are savory and delicious. "I like to say they're 'carnivore approved,'" Frishman quips. The pair also bottles a complex condiment, Master Sauce, that can be used as a dip, spread and marinade.
This winter, they hope to offer the trio of products at local grocery stores. For now, they set up their table with its festive red-striped cloth at the Saturday market in Burlington, where both excel at building relationships with customers. Last year, Frishman recalls, one man showed up at 10 a.m. each Saturday to buy two of their vegetarian Reuben sandwiches, called "Rubys." The "Ruby guy" was seldom even a few minutes late, but his habit remained mysterious — until this summer, when he began stopping by with his wife and infant. Turns out that, while his wife was pregnant, she'd sent him out to satisfy her weekly craving for FolkFoods' sandwiches. "We've become friendly now," says Witkin, gesturing at her own sleeping child.
Frishman scans the milling crowd. "If someone walks by with a samosa from the Samosaman," he says, "I always ask if they'd like to try it with our Master Sauce. It's not because I'm trying to make a sale. It's because they go so well together." He acknowledges, though, that many who try the combo do walk away with a jar.
Frishman hesitates to refer to his sweet 'n' spicy creation — which includes habañero, maple syrup, tamarind and cumin — as a "hot sauce": "It's more versatile than a hot sauce," he explains. "It can be used in anything." In fact, that's how the dark-brown condiment came by its dominating name: Not because it makes you its bitch — although some heavy users reportedly feel that way — but because it's multi-purpose. It's a robust, musky answer to the basic sauces used in French cuisine, which are referred to as the "mother sauces."
The slow-smoldering stuff is an ingredient in FolkFoods' veggie patties, and it adorns their selection of hot sandwiches. The options are advertised on a dangling menu-mobile made of four log slices coated in chalkboard paint.
There's "Baer's Bite," garlic-paste-smeared sourdough topped with a veggie patty and cheddar; The Benny, with a patty, cheddar and egg on a Montréal-style bagel; The Ruby, with a pair of patties, sauerkraut, sour apple and cheddar on wheat; and a breakfast burrito with fried egg, black beans, taco-seasoned veggie crumble, cheese and salsa, swathed in a warm flour tortilla. Compact but filling, the wrap is a hearty way to fuel an expedition around the ever-expanding market.
"I come here every Saturday and get one of the burritos. You can't go wrong with a breakfast burrito, especially if it's local," enthuses customer Nate Bosshard.
You don't need psychoanalysis to figure out how Frishman and Witkin came to their shared avocation. "Food and family are really linked for me," Witkin muses. "We had family meals together in the evening. And when my Jewish grandmother would come to visit, she was in the kitchen for the whole trip."
For the Frishman clan, holidays brought out the frying pans. "There was always a spread," he recalls. "Mom would spend hours doing latkes. Dad and I would spend an entire weekend perfecting a chili." But it wasn't until he visited Israel that Frishman really became a cook in his own right. "I was living with someone who said, 'I don't know how to cook; I don't know how to clean; you do one and I'll do the other.'" He picked cooking.
To help him along, Frishman picked up a tome called Adventures in Bubby Irma's Kitchen and made every recipe between its covers. "It was a combo of Israeli food, stereotypical Jewish food and European food," says the entrepreneur, who was so inspired by author Irma Charles that he eventually went on a pilgrimage to find her. He proudly shows visitors his copy of the cookbook, along with a picture of him with his arm around "Bubby Irma."
After college, Frishman settled in Boston, where he worked under Didi Emmons, vegetarian chef extraordinaire, at Boston's acclaimed Veggie Planet [3]. Emmons' cookbook, Entertaining for a Veggie Planet, features Frishman's recipe for carrot, rosemary and ginger minestrone. It's just one of Frishman's many "gourmet peasant food," creations — a term he coined to describe his cuisine.
When Witkin joined him in Bean Town, they made a point of cooking at home no matter how hectic things got. "We were busy — we were both in school; we were kind of crazy, but we made time to make community," she says. "Being around somebody who loves to cook is kind of contagious. For him it's not a chore; it's relaxing."
"There are so many ways that food can be healing," Frishman proposes.
Along those lines, Frishman plans to add a food-related element to his counseling practice. "When families spend time together in some sort of mutually beneficial activity, they have a chance to relate, to create the sparkling moments that . . . mold families and help them grow," he posits. The workshops he's envisioning will teach parents how to work with their kids in the kitchen and encourage positive communication at mealtimes. It's something he and Witkin practice at home. Even though Micah Baer isn't old enough for solid food, he's always at the table when they dine.
Another one of their outreach efforts will center on crafting fermented foods such as pickles, vinegar, sauerkraut and kimchi. "In fall, I want to have a fermentation fest," says Frishman. "People can bring whatever's leftover from the garden or CSA and a Mason jar . . . and leave with the jar full." The goal is to help educate community members about preserving local produce for the off-season.
Right now, Frishman's deep in the midst of his own frugal "rot projects," as Witkin affectionately calls them. Their fridge contains homemade yogurt, pineapple vinegar and pickled garlic scapes, plus an extra-pungent kimchi. In one corner of the apartment, a vat of maple peach wine is aging. "We're cash poor and maple rich," Frishman jests. Later, he plans to try making wine out of beets. "I'm fanatical about having some fermented foods every day," he confesses, citing both their health benefits and their complex flavors.
The number of "regular" eaters who return to the FolkFoods stand each week suggest Frishman and Witkin are on to something. So is the fact that the pair recently got a call from the Food Network about the possibility of appearing on a show. Unfortunately, Frishman says, the host decided to "take the program in another direction."
Fame isn't foremost in Frishman and Witkin's minds, anyway, though a little fortune wouldn't hurt. Whatever they cook up, it'll likely combine their favorite ingredients: community and good food.
[1] http://folkfoods.blogspot.com/
[2] http://www.burlingtonfarmersmarket.org/
[3] http://www.veggieplanet.net/