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I'm not good with headshots at all. I can do it but by the time I get my aim right I end up dead. I'm better with body shot weapons.
A loadout I've been using for fun lately but might need some tweaking if anyone wants to help
Xbow rof
SG rof
Telekinis or houdini?
Fast Feet
Leg up
Eve Saver
I guess it depend on what you want to achieve. If you want to sneak attack I'd use Houdini. For sheer versatility I'd go with Telekinesis. With TK the world is your weapon.
I like to use a crossbow with boosted fore rate and an elephant gun with extra ammo. Best plasmids are the geyser and the electro bolt. You can combine the geyser and electro for a funny, lethal (and dirty) booby trap. Also using an electro on somebody to stun them and then letting them have it with a headshot from the elephant gun is good fun.
EG(Slug or DMG)/Pistol(ROF/Cap)
WB/Houdini (Or Aero dash if you feel up to it.)
Leg up, Rez, BackStabber.
Fun guns, Son.
Eg damage increase is good for a body shot followed up with a shotgun blast or boxspammed. Some people like to use it, I can't seem to headshot with it. I need to reallocate my buttons on my controller to allow me to maximize on my play style. I still using the default controls. L1 for jump and R1 for melee. L3 for switch plasmids and R3 for reload or something like that. I guess I'll be play alone in private matches to set up new controls for a while. Might make me more effective at this game.
@Slowdive: I think I may try that. See what happens. Send me a friend request.
I don't use exploits, so if it is something that requires boxspam, then it doesn't affect me. And if you can headshot with it, then you don't need the damage increase as the headshot is a OSK. That's the beauty of it, it frees up a tonic slot since it doesn't require HH or anything.
I set up my controls a long time ago. Make sure you get it right the first time because, once you get used to your layout, it is a bear to make even simple changes! Your reflexes will always revert to what you're used to in a firefight. I've tried to change mine a few times and given up as it just messes things up even worse.
I don't like box spamming. I've been on the receiving end a few times and realized that the person/s hitting me with tk or electro bolt and firing two bolts were spamming the cb-damage increase.
I'll have to really mess with the control and find a config that works for me.
For me, the key was to find something that required me to take my fingers off the joystick as little as possible. I have L1 as switch plasmid, L2 fire plasmid, L3 is jump. R1 is melee, R2 is fire weapon, and R3 is change weapon. The one change I wish I had made, R1 to change weapon and R3 to melee. But like I said, I tried changing it this week and it totally messed me up, so I just put it back.
Edit: reminds me, I sent you a friend request a few days ago. Have to go see if you accepted.
Yea, I accepted it. Don't think I've played against you yet though. I think I may have to give your config a try and see what happens.
On topic, death trap can be a very effective tonic in capture the sister. I'm also considering no stunning my opponent with a plasmid and just go straight for the body shot. At least that way they don't know I'm aiming for them until it's go late.
Made an alt account to get away from *zap* *HS* *nade nade nade* *suicide* matches and have had a blast using a modified AK loadout.
MG/firing boost
Sawed off
Eve Saver
Back stabber
Expert researcher
It is amazing how much damage that firing boost does in close. With my alt being lower level, I guess higher level players don't expect to be houdinied. They tend to group up, and I Houdini in behind and start laying waste. I can nearly always get two, sometimes all three. Back stabber has been good to me too, though not having fast feet makes it hard to use. You houdini behind someone and can't chase them down! All in all, going back to basics with the plasmids and weapons has just been a really good time.
Yes, you mentioned that before. Unfortunately, when I run in to a GL user, my irrational desire to annihilate them rarely allows me to run away, even when it would be the smart thing to do.
The key for me, is learning the balance between it and TK. I am beginning to get a good feel for how long I can Houdini and still come out of it with enough eve for a TK shot. I find this is a key when I am using Houdini to infiltrate and enemy location, like making it up the steps on to the balcony on Farmer's Market. The longer I stick with it, the better my feel for it becomes. But I'm not there yet.
Even better: If you are both on the 1st floor jump to the second (if having Leg Up in your loadout of course)
Btw thats the main reason why I feel like being short of at least one tonic when playing a houdini loadout..Imagine taking Fast Feet, Backstabber, Eve Saver, Auto Eve, Leg Up AND maybe Resurrection (if you dont mind it) for a houdini loadout. Always makes me drool when thinking of that
i let my houdini loadout for all that like play with houdini, i hope get fun with it,for who has played with me and remember me(i know that there are only a few) I hope to see you in bioshock infinite
caution: using this you can get online posts calling you noob "and stop using houdini". take it under your own responsability, this may cause headache digusting and lag. in case of accidental indigestion call the mortuary(LOL)
Elephant gun Damage Increase
shotgun ROF
telekinesis (for who spam whit gl and to take explosives)
eve saver
speedy recovery
leg up
P.S. sorry for the bad english
Like I said, on my low level alt account, I have backstabber as Death Trap isn't available and it has paid off pretty handsomely so far. It's what I had in my normal character's loadout before I read about yours and switched it up. Honestly, I'm not sure which cracks me up more, DT'ing someone trying to take my pic, or melee'ing someone with a frying pan. Admittedly, I laugh at both. My wife just looks at me and shakes her head like she's looking at a crazy man.
Personally, I would recommend playing with other tonics than speedy recovery. It only trims about 1 second from your recovery time. Try Fast Feet instead. I find I get a lot more out of houdini with fast feet and eve saver combined.
Personally, I get more laughs from death trap than anything I have to actually manipulate the controller to achieve (laziness). It's never not funny when you get killed and an enemy squats, starts to utter their phrase, and then BOOM. Not only did you deny their 10 free points for trying to get an advantage on you, but you got 10 free points and a good laugh at their greed.
and as for the way your wife looks at you when you play, just remind her that in the words of Alice Cooper; "We're all crazy"
Let me know when you migrate to ps3 (the happenin' spot in Rapture). I'd like to formally meet you. You seem like a cool person, plus I'd like to see if you can truly surprise me (not just catch me off-guard) with your patented houdini skills maybe I'll learn a thing or two...
Here's my best One Shot Kill GL loadout
*Inspired by Stop@Red, who used to frequent the forums*
Grenade Launcher(Velocity Boost),
Crossbow(Rate of Fire);
Aero Dash/Geyser Trap;
Leg Up,
Fast Feet/Eve Saver;
Basically 2 methods to OSK (If running the geyser trap l.o.)
It's more like, Xbox players (Xboxers?) are stun spammers compared to PS3 players (PS3ers?), understandably though because of the horrible amounts of lag on it.
And honestly, there's just as much GL spam on either console, the only difference between the consoles is that PS3 online play is free, so EVERYONE who gets BS2 plays it online, so there are tonnes of newbies who use the noobtube as compared to the Xbox. On Xbox the online players are always the same people, so no more noobies (and the ones that are there either quit because of the regulars or get the achievements and then quit). Anyone who stays eventually polishes their skills and moves away from the GL primary.
I however have gotten more hate mail on xbox than I have on PS3 so I can't personally confirm the whole PS3ers are more harsh with comments. I do find though that the PS3 players tend to be more... into themselves with their self promotion, with the exceptions of the more mature players.


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Five Fifty-Five
Online Reservations
First time having a tasting menu and 555 tasting with the wine pairing was out of this world. And the truffle mac and cheese was straight up the best mac and cheese I have ever eaten.
I made the reservation at 555 about a week before we went and received a few reminders that we had a reservation. I liked that . I received a call the day before our intended visit asking if we had any food restrictions or special requests. I liked that too. We had a table on the second floor overlooking the first floor dining...the service was immediate and impeccable. I was a little concerned about making choices from the menu but the option of three pix fix options eliminated that problem. I had the corn soup which was velvety and rich,, the beef carpaccio, tender and delicious, the pepper seared scallops, tender tasty morsels, a beautiful piece of goat cheese and a masterpiece lime soufflé and fresh coconut ice cream for desert.
Of all the great places to eat in Portland, 555 is my favorite. I can't say enough good things about this place so I will not try, just check it out for yourself!!!
My husband and I were visiting Portland for a romantic get-a-way and dinner at Five Fifty Five was definitely a highlight. The food was spectacular, better than some NYC five stars at which I have eaten. We had a cocktail at the bar prior to sitting down for dinner and the bartenders were both friendly and attentive. I had a blueberry martini type thing, forgot the name, and it was delicious We did the five course tasting menu and every course was a knock-out. The waiter was friendly, knowledgeable, and really enhanced the experience. I would highly recommend this restaurant. .
My husband's a chef so we are somewhat discerning when it comes to restaurants...555 blew us away. Our best meal in Portland yet. Food is creative, well executed and appropriately portioned. Service was top notch, attentive but not overbearing. We got a great table and the bill was very reasonable for the quality. My only critique would be that the specialty cocktails were on the heavier side- i know its fall but with all thd rich menu choices it would be nice to have some lighter creative martinis or something on the cocktail list.
I think I was expecting more out of the food. Don't get me wrong. It was very good. But from reviews and the prices, I was expecting over the top. I had the mussels as an appetizer and the scallops for a main. All prepared well and not over cooked. Good basic preparation. The sauce for the mussels was very nice, tomato based with a little spicinesss. We shared our desserts. My favorite was the apple tart. The lime soufflé was good, but could have used a slightly stronger lime-iness in my humble opinion. Overall, very nice.
Had the 8 course dinner. Exceded expectations. Will definitely be back next time were in Portland.
5-55 Has been our go to spot for 6 years now. It's a spendy visit but well worth the price you pay! Service is, friendly, interactive and well versed in their menu knowledge. I like knowing that I can order anything on the menu even if it's not something I would normally lean towards because everything is delicious and melt in your mouth! I appreciate the fact that they use local food and support the farming community in Maine!
The service was excellent and the flavorful flat iron steak simply melted in your mouth.
Great food, delicious desserts prepared with excellent attention to detail. We enjoyed the second floor seating that enabled us to view the chefs working in the open kitchen. Our server recommended a perfect bottle of wine to accompany our meals. We will certainly recommend this dining experience to other visitors to Portland.
The five course meal was outstanding. We enjoyed the atmosphere and the service was top notch! Thank you!
My husband and I got married the same morning as our dinner reservation. When we got there, everyone who waited on us said congratulations. They even had it on our menus and wrote it in chocolate on our desserts. It made our evening feel that much more special. I had the 5 course sampler dinner and my husband had the 8. The food looked beautifully plated and tasted amazing. The staff was very attentive and knowledgable of their menu and the courses they were serving. We will definitely be back whenever we are in Portland.
Our wait staff was prompt and attentive. Never a wine glass empty nor an empty food plate idle. Fantastic menu with delicious choices.
I've been at 5.5.5 the first time, and I was very surprised about the great meal. The corn soup was very tasteful. Steak too and the Apple tart was delicious. Highly recommended.
We really enjoyed the restaurant and it's unique way of serving dinner. This was recommended to is and glad we chose to go.
I would not hesitate to go back to Five Fifty-Five. The service was impeccable, the food superior, fresh and local, and the ambience was comfortable, warm and inviting. The entire 3 course meal was great, but the dessert was one of the best I have ever had! A concord grape souffle which was outstanding in taste and presentation. I would go back just for this dessert! Great for a romantic evening or special occasion. Loved sitting upstairs at a table with a view of the kitchen! Cannot wait to go back!
This restaurant is a must in Portland. We had such a good meal and the service was outstanding. Knowledgeable, attentive, non intrusive, and with a warm touch.
Dinner was perfect - we loved the scallops and accompaniments. Best of all was the wonderful and attentive service! Love this restaurant!
Had a wonderful meal last Saturday. Chose the 5 course tasting menu whose portions were generous, interesting and very very tasty. Lovely waitress and once it got nearer 9pm the noise level evened off. Everything was beautifully presented. Would definitely go back - and we're snobs!
Went here on the recommendation from our server the evening before after she let us know that our original reservation at an unnamed resturant would not live up to expectaions and Five Fifty-Five did not disappoint. We opted for the tasting menu and a fantatic bottle of Pinot Noir that was reccommended. I had the steak and my wife the Lobster M&C and both were fantastic. The carrot soup was great and something I would not normaly order and the cheese course was new for me as well. This place was great and has its reputation for a reason.
Couldn't have been happier - great food and a great experience.
Short of wishing for impossible perfection, one can't find a better spot for an elegant dinner in Portland. 555 has been outstanding for years and, in a foodie town like this, that's a remarkable feat! Sound doesn't travel overly from table to table. The atmosphere is refined and relaxed. One of the best things about downtown Portland.
Excellent food and service. The Waiter Nick knew that one of us was gluten intolerant and provided essential guidance with the menu. Wine matched food excellently. The street scene was fun to watch. There were lots of people around us having a really good time. It was full from 5:00 PM onward. Valet parking was convenient even though we didn't need it early in the evening.
From the greeting to leaving we had a perfect experience at 555...of course we had an early reservation but I don't think that would have been any different even later in the evening. The wait staff was attentive and listened to our needs, the food ~ both in presentation and taste ~ couldn't have been better.
My wife and I had a marvelous time at 555. The waiter was wonderful~ my wife and I have been around food/service industry for over 20 years, so we really appreciate the finer details when it comes to a dining experience (attention to water glass, folded napkin upon return, pace of apps-to-entree, etc.) The food is divine - change nothing! We are huge fans and will be back many more times. THANK YOU for caring so much about the quality of everything - it shows!
Though Portland certainly doesn't lack for brunch options, this one took it to the next level. Plus, they accept reservations for brunch which isn't always the case in Portland. We were treated to a wonderful amuse bouche and various breakfast breads while we sipped on our brunch cocktails. The biscuits and gravy were amazing as the sausage was house made. The Aroostook potato which accompanied my wife's perfectly cooked steak and eggs was delicious and a nice change of pace from typical breakfast potatoes. The service was unrushed and unobtrusive, which was nice as we were visiting with family.
This was truly one of the best dining experiences I have ever had! The food was excellent and represented food that I would never have made myself, yet the choice of ingredients and presentation allowed it to remain accessible to anyone. Their specialty appears to be serving five course ($65) or eight course ($85) meals, with modest-sized portions that allows the diner to feel satisfied but not uncomfortably full at the end of the meal. Food is available a-la-carte, however I feel part of the experience at 555 is getting the multi-course experience. Our server was also a master at recommending wine parings for every course, appetizer through desert (for an additional $45 per person), which was truly worth the extra cost.
A wonderful restaurant. With helpful, friendly staff. Food is well prepared and attractively served. A real treat!!
We visited Portland Maine while celebrating our 33rd wedding anniversary. We did some research before coming and Restaurant 555 was a simple choice for us. Being from the San Francisco Bay Area we are lucky to have so many wonderful restaurants. We found that Portland does too! What a gem! We would recommend this restaurant to any friends visiting Portland.
Entry is awkward, have to stand around in the way waiting for your table to be ready, but the hostesses were delightful. Pork was really tasty and beautifully presented, ever so slightly dry. Flavors and presentations were perfection! We had celery root soup, foie gras; Mac and cheese with lobster, the pork; lemon pudding cake, and a confection plate.
What a wonderful restaurant to celebrate a special occasion. We sat upstairs, a bit quieter than the main floor, and had one of the best dinner experiences of my life. Food fabulous! Service helpful and attentive. Wonderful evening was had by all.
This is our go to spot for special occasions. It's a once a year kind of place because of the price but it's well worth it for the unimaginable service and amazing food. We had celery root soup (I would never order this anywhere else) but it was wonderful. The steak is always to die for. The bread is great but don't eat it unless you want a doggy bag!
We chose the three course tasting menu and every course was divine, from the salad whic was a series of different onions roasted several ways to the scrumptious pork belly..and that's just course one. The crab wrapped in sole was delicate yet bursting with flavor while Mac n chesse with lobster a decadent comfort dish. Finishing up with the three ice creams and a cheese plate. We enjoyed every morsel
Actually, we were highly expectant of 555 for our dinner while in Portland. As it turned out, we were still surprised. We had 3 courses and we equally impressed with the tastes from each. In fact the desert of a concord grape soufle was an extreme new taste experience. This is a worthwhile experience and reminded us more of restaurants in SF or the wine country of Napa and Sonoma, that Eastern US restaurants.
This was our second time in this restaurant. It was definitely better than the first time. I remember leaving the restaurant still hungry a couple of years ago as the portions were so small. This time the portions were just right. We had the 5 course menu with wine pearings. Everything was very well executed. My husband loved the fois gras and the lobster mac & cheese. I loved the celery root soup and the divine mussels. Will go again even though it takes us 2.5 hours from the south of Massachusetts. Our waitress was the best.
Food was delicious. Server was charming and attentive.
Food was excellent, pace of meal perfect and our server very warm and accommodating . We will return again
I took my 88 year-old friend for our annual Birthday dinner. This was the best ever. She loves great dining and this brought back memories of our best to-date 30+ years ago. She proclaimed it as the new "best". And, when they surprised us with a beautifully decorated Happy Birthday plate with two dark chocolate pumpkin cheesecake treats, it was truly a night to remember. I only wish i could post a picture. We took many from my soup bowl that was a wonderful work of art to the final dessert. Thanks for making this a special evening for us. Jane (and Arlene)
enjoyed our evening at 555--great food & Emily a good server
Food was outstanding. I was disappointed that my server had no interest in explaining the menu and actually a little demeaning to my husband when he was asking for clarification. Otherwise a great night in Portland as always.
Great bar with varied & creative cocktail options, lots of beer and wine to choose from. Varied menu with something for everyone-- had the 5 Allium salad-- creative and delicious! Love the little biscuits served with the meal~ just enough for one bite so you aren't stuffed with carbs. Pollack was flaky and tender- flavor was enhanced, not covered, in the seasonings.
Great food and atmosphere, we thoroughly enjoyed ourselves!
My husband and I celebrated our anniversary at 555 last Wednesday evening. It was a quiet night and we had a nice table by a window. The wait staff were superb at attending to our questions, bringing out the food a good pace, explaining all the ingredients, and keeping the water glasses filled. We decided to go with the 8 course tasting menu along with a great bottle of Pinot Noir. The food was amazing, very tasty, artfully arranged and well presented. From the soup to the dessert, we savored every bite and enjoyed ourselves immensely. Although the price was much more then we normally pay for a dinner, this was a unique experience for us and worth it. We have told several friends about our wonderful dinner at 555.
We had not been here for a while, and after the first bite I remembered why we like this place so much! Every bite is to be savored and enjoyed. Excellent! Will definitely be back and not wait so long.
Stellar food & a superb wait staff. Truly divine experience.
My husband and I are foodies from NYC and have been to Portland twice in the past year and 555 three times! The food is farm to table fresh with sophisticated, delicious flavors. The service is stellar, welcoming and very knowledgable. If you're in Portland, go! (Dinner is amazing but don't forget about their brunch as well.)
My wife had the Market Lettuce salad and a Bisque type soup with a Marshmallow in it. Both fabulous except the soup had to be returned because, although the bowl was very hot, the soup was only luke warm. It was promptly replaced. I had the 5's Allium Salad, the Flat Iron Steak (medium rare) and the Chocolate Pecan Pie for desert. Everything was superb, cooked perfectly and presented well. The only problem was the portions on the steak and the pie were incredibly small. Even the accompaniment of Short Rib Hash with the steak was small. Just 3 superb slices of steak, cooked perfectly. And the pie. Delcious, but a tiny portion. 2 bites. (and the fabulous waiter, although we didn't request it, gave us an extra plate for sharing the desert)
I'm not kidding when I say, the house-made ice cream was the best part of our meal. The tuna appetizer was also delicious. I ordered a salad which was mediocre (too many marinated/pickled onions that couldn't stand alone). My date ordered the scallops, which were quite nice. Not the best I have ever had, however. The service was on point, as well as the cozy, dim lit atmosphere. I was not blown away by the wine options, but the specialty cocktails looked worth trying (cinnamon margarita?). Overall, glad I tried it, but rather disappointed when the meal totaled nearly $100. Perhaps it was what we ordered, but I would hesitate to return to spend that much again.
Upon arriving, the moment we walked through the door, to the moment we finished paying the bill, the feeling of attentiveness is abound. Unfortunately, there are not enough positive adjectives to describe the food. Presentation, taste, timeliness, pairing of wines, were all top notch. We had been waiting to get to 555 for two years, and it was well worth the wait!


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Library guides are online guides to help you in locating materials in the library and on the World Wide Web. They are organized by subject. | Library guides are online guides to help you in locating materials in the library and on the World Wide Web. They are organized by subject. | ||
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'''Open Access Journals and eBooks''' | '''Open Access Journals and eBooks''' |
Revision as of 15:42, 31 October 2012
Library Guides
Library guides are online guides to help you in locating materials in the library and on the World Wide Web. They are organized by subject.
Open Access Journals and eBooks
Open access journals and eBooks are free to you to use and modify depending upon the author's license restrictions. The idea behind the open access movement is to encourage intellectual thought and contribution. This is most common in the science fields but is becoming more prevalant in other fields as well. Choose by Program.
- Computer Information Systems
- Computer Networks
- Computer Graphic Design
- General Education
- Master's of Business Administration
- Master's in Information Systems Management
Other Online Resources
Other resources include things like writing tools, information about software licensing and standards, and bookfinding tools. Standards and Licensing
If you need information on standards that apply to the internet, this is where to go.
This is where you go to find out how to publish your own open source software and how to find software that has already been published by others.
Share, Remix, Reuse – Legally is Creative Commons mission. Anything you find on Creative Commons has been published with an open access license of some form. Learn more about open access through this "non-profit organization that develops, supports, and stewards legal and technical infrastructure that maximizes digital creativity, sharing, and innovation."
Book Finders
New and used titles are available on this search engine. You can click and compare over 100 book stores and 60,000 online sellers to get the book with the lowest price.
The world's largest online bookstore can be found here. They have a satisfaction guarantee as long as the order is fulfilled through them. Returning unwanted items is easy. Writing Tools
Bartleby's publishes thousands of free materials reference, fiction, nonfiction and poetry. They are the self-proclaimed "preeminent Internet publisher of literature, reference and verse providing students, researchers and the intellectually curious with unlimited access to books and information on the web, free of charge. Bartleby's is a great place to find that work of literature that you have been meaning to read or to get just the right quote for your speech or masterpiece.
Purdue's online writing lab provides helpful information and guidance on writing. There is an abundance of information available on this website including APA formatting and style guidelines, résumé writing help, guidance on how to avoid plagiarism, and advice on how to write a business letter.
You can download FREE pdf formatted Ebooks


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I beg to differ, Raise Your Glass is nowhere near as epic as Love Story and not one of my favourites by Pink but it is great. Also I never meant for the P!nk description to be funny but now that you mention it it isJSparksFan wrote:Love the description for P!nk!
"Raise Your Glass" is easily the most epic of the bunch. "Dog Days Are Over" and "Love Story" are both fantastic, much more so the former.
Thanks! And yes that makes two stans and yes those two songs are beyond amazing.stevyy wrote:OMG honey, so many amazing artists. (u know I stan for John Mayer)<3
I love Dog Days are over and you're still the one.
Thanks so much! and gee could it be you , I would've never guesses.ThomyX wrote:#63 Dog Days Are Over | Florence + The Machine
#62 Love Story | Taylor Swift
#61 Raise Your Glass | P!nk
Wow, great songs so far, I love them! Looking forward to the rest!
By the way, guess who voted for Kylie in the poll lol
Yes! haha you didn't know I love her?Tiger wrote:61. Raise Your Glass | P!NK
62. Love Story | Taylor Swift
69. You're Still The One | Shania Twain
Shania Twain?!
great to see you here!oasisbobo wrote:Great to see Florence and Taylor in there
Yes like magic haha! I love it tooJSparksFan wrote:Nice to see "Written In The Stars" magically appear! I love that track.
Thanks I hope later one you will think the same hahatoni_pest wrote:62. Written In The Stars | Tinie Tempah ft. Eric Turner
61. Love Story | Taylor Swift
60. Raise Your Glass | P!NK
These are good
Seems like not a lot of people remember seeing Shania chart! and yes it's fantastic! I agree completely with your raise Your Glass and Love Story commentsphoenix98 wrote:it's definitely surprising to see "You're Still The One" on a 2011 year-end chart, but I certainly don't mind, since it's an absolutely fantastic song!
"Raise Your Glass" made my 2010 countdown, but towards the very bottom of the list. it's catchy and fun, but not quite one of P!nk's best moments.
"Love Story", on the other hand, is undoubtedly one of Taylor's finest moments. <3
Thanks glad you like someNoahh wrote:Yay for "Coming Home", "Written In The Stars", "Love Story" and "Raise Your Glass"!!
I love it as well and one of my favourites... to bad you had to say goodbye to herabi wrote:"You're Still The One" is just sooooo beautiful. My favorite Shania track by far.
Yes both are amazing! (And it's not the last of them! )oasisbobo wrote:Great to see Lissie and Coldplay
I have to agree on this oneJSparksFan wrote:"Price Tag" is great but "Record Collector" is even greater.
haha! Well by the looks of it a lot of these comments beg to differ haha but yeah it's great and so is heTiger wrote:55. Price Tag | Jessie J ft.B.o.B
56. Every Teardrop Is A Waterfall | Coldplay
58. Secrets | OneRepublic
59. Please Don't Go | Mike Posner
Mike Posner Only me and you like that
Glad to see you here!abdeeaikawa wrote:69. You're Still The One | Shania Twain
61. Love Story | Taylor Swift
60. Raise Your Glass | P!NK
59. Please Don't Go | Mike Posner
56. Every Teardrop Is A Waterfall | Coldplay
55. Price Tag | Jessie J ft.B.o.B
You're Still The One & Price Tag are the best
Yes they are! and very sing-able!toni_pest wrote:Secrets and Price Tag are both great
Yes they are I kinda regret not having them as bigger hits.Noahh wrote:Please Don't Go, Secrets and Every Teardrop Is A Waterfall are great!!
Thanks! and yes you should! It slayed me!!! (just click on the picture, I have links for all)ThomyX wrote:#59 Please Don't Go | Mike Posner
#56 Every Teardrop Is A Waterfall | Coldplay
#55 Price Tag | Jessie J ft.B.o.B
Wow, great songs! I haven't heard 'Record Collector' yet, but I'll give it a spin.
Hun, me either! (Of course only if Matt Cardle told me to "run for your life." ) Otherwise he would be like "please stay, my babe"phoenix98 wrote:mmmm...if Mike Posner told me to "Please Don't Go", I wouldn't move a muscle.
(it's a pretty great song too, btw!)
I agree! I thought ti would be a bigger hit.UKMusicLova wrote:Price Tag is amazing! Such a sing a long anthem
Glad you like themadg wrote:Coldplay is great and Jessie J isn't bad either


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Today was the most amazing day! We started with breakfast at 7:00. I've discovered that injera is clearly a staple food here. This morning it was served in a tasty spicy dish.
The bananas here are basically a different fruit. Even the ones that appear over ripe are perfectly delicious and so bananaey. I know bananaey isn't a word but that's the best way I can describe them!
Coffee was served following breakfast and it was out of this world. The flavor was very intense. I usually like my coffee with lots of milk so I added the hot milk that was supplied for the cereal and a bit of sugar for a perfect combination.
We left for the work site a little later than planned in order to allow the ground to dry. The road into the work site is unpaved and becomes very slippery, muddy and un-passable when wet. In the meantime we exchanged American money for Ethiopian Birr. I haven't spent any money on the trip yet but plan on buying some coffee before we leave.
I was totally unprepared for the experience of arriving at the work site. The homes bordering the road consisted of one room huts with straw roofs. As we were driving along the dirt road people were shouting 'elhelhelh' a traditional, honorary cheer.
The community came out to welcome us with celebratory song and dance. They brought us into their circle and we all clapped and danced along. There was such joy and gratitude in their eyes that we had to pull out the tissues to wipe our eyes.
It was a very emotional and moving experience that I will never forget. Speeches were made by the Holt representatives and we began construction.
The first house we are building is for a woman with four children. She is the head of the household as her husband has died. Currently they live in a one room house along with her cow.
We were able to walk into her hut. I estimated the size was about 3 meters in diameter. The new house has two rooms so it is no longer necessary to keep the cow in the same building that they live in.
It was translated to us that this was, 'The best day in her life'.
We are building the homes using the customary methods. The wooden frame was already in place and today we nailed the side boards to the frame. The side boards are not processed in anyway. We are essentially making a house out of sticks and mud with a tin roof.
We quickly realized that we have very little construction experience. I felt incompetent as I attempted to hammer nails but after Hammering 101 from one of the local carpenters, I improved a lot.
Learning how to properly hammer a nail despite a complete language barrier was itself an experience. I was really going to town with the hammering when I developed a lovely blister on my index finger.
It was then time to return to the hotel for lunch. The children ran after our vans waving and cheering as we pulled away.
Turns out my blister was a good thing though because I discovered my true Ethiopian home construction calling in the afternoon! It consisted of climbing to the top of the structure where I passed boards and held them in place while the carpenters expertly hammered them in.
No one else was willing to perch on the top of the frame but I loved it. It was like one giant jungle gym and the view was amazing. And I knew I was being useful because I was being pulled between two carpenters who both wanted my help.
Work was broken up by water and coffee and tea breaks. I wish the caffeine in coffee didn't affect me so strongly otherwise I would be drinking so much more.
It was easy to see why we were trying to bring shoes to donate. The need is huge and the fact that the shoes didn't get through customs really drew my attention to the bare feet of many of the people.
Julia brought a soccer ball and an impromptu circle of juggling started between some of the student-athletes (obviously not the gymnast, my soccer skills are non-existent) and the children.
We also interacted with the children and learned some more of their language. Unfortunately my memory for language isn't very good but earlier in today I could say, 'What is your name?' and 'building a house'.
Today was Emily's 23rd birthday and she was sung to in both Amharic and English during one of our breaks.
One of the Ethiopian Holt workers, Mesfin, was wearing a t-shirt from my hockey team back home, the Calgary Flames! So naturally I had to make sure I got a picture with him.
We returned to the hotel around 5:30 where we showered and changed into clean clothes. There was a little bit of time before dinner so we all went for a walk along the main street of Butajira. We continue to draw so much attention anywhere we went.
We were all exhausted after such an emotionally charged and physical day that many of us crashed by 9:00. We're looking forward to tomorrow when the remainder of our group arrives in Ethiopia.
Limited Internet access prevented Stephanie from posting these blogs while she was in Ethiopia. The trip was completed in late June 2012.


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Remember Me
Jaime JorgeSpecial to The HeraldThe Hillcrest Baptist Church invites community members to attend a free Christian concert, featuring Jaime Jorge, a world-class violinist, on Easter Sunday, March 31, at 10 a.m. The concert will feature music ranging from favorite hymns to contemporary praise songs.Jaime has played in a multitude of settings from high school auditoriums to Carnegie Hall. He has played in 40 countries on five continents, and has released 16 albums.Besides being an accomplished musician, Jaime has an inspiring story to share. Born and raised in communist Cuba, he was offered many opportunities – including offers to study in Moscow with some of the greatest musicians of our time – if only he and his family would renounce their belief in God. They refused. When Jaime was ten, miraculously, his family was given the opportunity to leave the country.In 1996, Jaime left medical school and a promising medical career to devote himself to full-time music ministry. The concert will be held at Hillcrest Baptist Church at 353 Bus Station Rd. in Yazoo City, MS. The concert is free and is designed for people of all ages. Seating is limited and available on a first-come, first served basis. For more information, call 662-746-3030.
Pages and page escorts sharing honors at the White and Gold Ball included, from the left, in front, Clancy O'Connor Duggan of Meridian, Callie Frances Hall of Madison and Caroline Louis Parker, Madison Grace Thornton, Hannah Pappas Thornton, and Lauren Ann Graham, all of Meridian; in back, Baxter Brumfield Abernathy and Elisha Franklin Evans, both of Oxford; Matthew Swayze Myers of Jackson; and Duncan Matheson Graeber of Oxford.Special to The HeraldThe Southern Debutante Assembly held its 2012 Presentation and White and Gold Ball on the evening of Dec. 28 at the Greenwood Country Club in Greenwood. Fifteen debutantes were presented to society at the event.Candles flickered inside crystal hurricane lamps lining the drive to the clubhouse entrance. Twinkle lights and gold silk ribbon entwined both topiary flanking the double-door entry and the pine garland framing the entrance. Displayed on the doors were matching door pieces of white gladioli, Vendela roses, hydrangeas and silver dollar eucalyptus.Members of the assembly's Governing Board greeted the honorees' guests as they entered the foyer. Several hundred attended from around Mississippi and other states.On opposite sides of the foyer, consoles held matching arrangements of porcelana roses, hydrangeas, gladioli, bells of Ireland, genestra and Australian eucalyptus in silver urns, uplit by flickering votive candles.Between the two sets of double doors leading from the foyer to the ballroom, a tall silver-gilt garden urn on a gilt pedestal held an imposing arrangement of white gladioli, bells of Ireland, Fuji mums, hydrangeas, stock, dendrobium orchids, genestra, English boxwood and Australian eucalyptus.Along the walls of the ballroom, lighted sconces held sprays of areca palm fronds, snowflake chrysanthemums, dendrobium orchids, genestra and sprengeri fern.The honorees were presented before a massive arrangement of antique hydrangeas, gladioli, bells of Ireland, Vendela roses, tuberoses, genestra and silver dollar and Australian eucalyptus, displayed in a silver-gilt garden urn atop a fluted terra cotta pedestal. Backing the arrangement was a white garden trellis entwined with glowing twinkle lights.At the opposite end of the ballroom, the debutantes took their places on a dais in front of a garden trellis laced with smilax and twinkle lights. In front of the trellis stood four tall white columns, each topped with an arrangement of dendrobium orchids and sprengeri fern. Centered against the backdrop was a large arrangement of gladioli, Fuji mums, bells of Ireland, tuberoses, white Monte Casino asters, genestra and silver dollar and Australian eucalyptus. Two complementary arrangements flanked the dais.The officers of the Cavaliers were introduced to the assembled guests. Serving this year were Robert Alexander Carson III of Marks, son of Mr. and Mrs. Robert Alexander Carson Jr.; George Richmond Poindexter of Inverness, son of Mr. and Mrs. Robert Vanlandingham Poindexter; and George Geoffrey Wilson Jr. of Glendora, son of Mr. and Mrs. George Geoffrey Wilson.Hugh Anslum Warren III of Greenwood introduced the master of ceremonies for the presentation, Richard Lewis Scott Poindexter Jr. of Inverness.Wearing white formal ball gowns, the debutantes carried hand-tied bouquets of porcelana roses, Vendela roses, genestra and Formosa fern.The pages wore long gowns of holly berry red and carried nosegays of magnolias and variegated holly hand-tied with white velvet ribbon.Throughout the presentation and introduction of the honorees, the Sessions of Jackson played traditional favorites. The band later played for dancing during the appointed hours.Following the presentation, the honorees and their guests enjoyed dancing and visiting at tables positioned around the ballroom floor at the White and Gold Ball. Covered in white linen, each table was centered with an arrangement of dendrobium orchids and English boxwood, surrounded by flickering votive candles on a mirrored base.In the Garden Room, opening from the ballroom, buffet tables were skirted in white linen overlaid with gold embroidered silk organza. The focal point of the center table was an imposing arrangement of Vendela roses, white mountain lilies, tuberoses, hydrangeas and silver dollar and Australian eucalyptus in a large silver loving cup atop a silver-gilt pedestal.Tables at opposite ends of the Garden Room held matching arrangements of hydrangeas, porcelana roses, dendrobium orchids and silver dollar and Australian eucalyptus in silver fluted vases on silver epergnes.In a separate area of the clubhouse, Johnny Jennings of Greenwood played current favorite tunes for the pages and page escorts, who enjoyed refreshments, dancing and visiting. Tables positioned around the dance floor and skirted in holiday linens were centered with arrangements of Christmas greenery. On the buffet table, the centerpiece was an arrangement of Fuji mums, silver dollar eucalyptus and smilax. Page escorts Among those serving as escorts to the pages was Matthew Swayze Myers, son of Mr. and Mrs. Christopher Paul Myers of Jackson. He is the grandson of Mr. and Mrs. Carl Clayton Swayze II of Benton.
Miss Emily Martin and Corey PowellLisa Martin and the late William Robert Martin of Bentonia are proud to announce the engagement and forthcoming marriage of their daughter, Emily Kathryn "Kate" Martin, to Corey Powell, son of Debbie McMaster Boggan of Yazoo City .The bride elect is the granddaughter of Ida Martin and the late Raiford Martin, and John "Hot" and Jean Johnson. Miss Martin is a 2006 graduate of Tri-County Academy and currently attends Mississippi College, where she is earning a business degree. She is a bank teller at M&F Bank.The prospective bridegroom is the grandson of A.M. and the late Gladys McMaster and the late Betty Faye Powell.The couple will exchange wedding vows on March 23, 2013 at 5 p.m. on The Ridge at Parkview Church of God. Rev. Emmerson Tedder will officiate the double ring ceremony. Reception will follow at the Yazoo Country Club. All friends and relatives are invited to attend
WhiteCarrie Barrett and Brian White, of Yazoo City, are pleased to announce the birth of their daughter, Briley BreAnne White, on November 7, 2012 at Woman's Hospital. Briley weighed ten pounds and measured 20 and a half inches long. Maternal grandparents David and Holly Barrett of Bentonia, and Susan Ford of Brandon.Paternal grandparents Sue White of Yazoo City and Jimmy White of Yazoo City.
MartinLathan Edward Martin, son of Jakese and Lucius Martin Jr. of Yazoo City, celebrated his first birthday on Feb. 28, 2013.He enjoyed his weekend at Chucky Cheese with his family and one sibling, Lucius David Martin.He is the grandson of Linda Hawkins, Jacob Sheriff, and Lucius Martin Sr., all of Yazoo City , as well as Linda Martin of Bentonia. He is also the grandson of Robert Hawkins and Mary Green, both of Yazoo City .
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Fri, Dec 13 5:30pm + 2hr after event
See photo to help determine correct parking lot next to Houston Area Urban League building.
6 people recommend parking here 4 left comments
Close to ball park
Great spot. Great Value
Convenient! Nice attendant. Easy to find.
Attendant was unfamilar with the reservation process and delayed the parking.
Get to your seats quickly and conveniently when you park in this surface lot only 2 blocks from Minute Maid Park!
Managed by LAZ Parking (Houston). This location is a commercial parking lot.
Preferred parking for Minute Maid Park, Harris County Civil Courthouse (Houston), HARRIS COUNTY ADMINISTRATION BLDG., JURY ASSEMBLY BUILDING, FAMILY LAW CENTER.
This Lot is located on the northeast side of Texas St, between Austin and Caroline next to the Houston Area Urban League building. Look for the LAZ event signs on this small lot. For GPS purposes use "1300 Texas Ave." The entrance to the lot will be on your left when traveling on Texas Ave.


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IslaMar Villa 2 Norte 1BR/1Bath Vacation Rental
This lovely second floor Cozumel vacation rental apartment has a king size bedroom and ensuite bath with separate living and bedroom areas. This villa is perfect for a couple or a single traveler and comes with a pull out sofabed that accomodates 1 more adult in the living room or 2 small children. The villa has a dining area and full kitchen with built in electric stove top, toaster oven, microwave, refrigerator and bottled water. Decor is tropical, casual & comfortable. Air Conditioning, TV/DVD-Cable, book/DVD library and and hammocks help ensure you relax and enjoy this tropical island living experience! Rinse your dive gear and stow it in the lockers near the pool/spa while you tell "tall tales" of the day's diving!
This vacation rental villa is very spacious and bright with a lovely front veranda that faces the sunrise where guests can sit and enjoy their morning coffee or relax in a hammock and listen to the morning songbirds.
Downstairs there is a garden, lawnchairs, a pool/spa, dive lockers, rinse tank, outdoor shower and hammocks to enjoy. If you are a frequent visitor to the island, moving out of the hotel zone and integrating into the culture is the "next step" to becoming "a local!" This wonderful IslaMar Vacation Rental Villa is the perfect way for visitors to transition from "hotel staying" to an "island living" experience in Cozumel
Accommodation Specifics
IslaMar Villa 2 Norte 1BR/1Bath Vacation Rental
IslaMar Vacation Villas
COME & SEE ~ Entire facility & villas remodeled & ready for 2014 !!!
Maximum of 3 Adults
Villa has 1 king bed
There is also a sofa pullout in living area for 1 Adult or 2 Kids under 5 years
Full Kitchens & Bottled Water
Air Conditioning & Ceiling Fans
TV-Cable/DVD & Phone For Local Calls + FREE Wi-Fi
Privacy & Security (10' privacy wall surrounds the property)
Pool/Jacuzzi with Tranquil Waterfall
Open Courtyard with Garden
Sunbathing & Hammock Areas
Dive Equipment Rinse/Dry Area
Storage Bins for Dive/Snorkel Gear
Charcoal BBQ Grills
Host & Staff On Site Daily for Guest Needs
Services Available Upon Request:
Activity Coordination
In-House Masseuse
In-House Chef services
In-House Basic Spanish Lessons
In-House Laundry
US$ 69 / night
US$ 483 / week
PLUS 14% Local Fees
Please inquire about special Holiday and Monthly rates
Personal Experiences
Submit Feedback
We are not ready to leave! Never have we visited such a place. Staying mid-town has been such a privilege. Lisa said it best when describing resort hotels as pretending you are not there. IslaMar Villas has opened up Cozumel to us. The warmth of the people, the AMAZING foods, the idea we can get whatever we need without a car and sometimes just a smile if we've run out of pesos. Our suite was PERFECT, Zuri is on top of everything and happy about it! Mauricio entertained us with his English lessons and stories of home. Thank to both Lisa & Sherri for the hospitality and happily sharing this amazing part of Mexico with us. I am sure we will be back before 2010 is over!
Corey R. & Kimberly G. ~ Seattle, WA
Stay (04/01/2013) - When we arrive to IslaMar, it is like being welcomed home and IslaMar has been our home for several years. Miguel is a wonderful villa host and Zuri who sees us each day is like family. Sherri and Mauricio it is wonderful seeing you in Cozumel once again! It is with sadness that it is time to leave our IslaMar Home and we look forward to our return next year!
Art & Pam B. ~ Portland, OR
IslaMar was a wonderful refuge from Nebraska snow and ice. We thought about a larger, all-inclusive hotel, but after considering the crowds, noise and extra expense, we decided this met our all-inclusive needs much better. Privacy, warm hospitality, personalize attention, resident cats, relative quiet, in-room catering (for those who cook) and convenient location. Thanks to Sherri, Zuir and Lisa.
Phyllis & Gary L. ~ Nebraska, USA
Stupendous time! Absolutely perfect experience and a great incentive to become an expat ourselves. See you soon! P.S. Do you have any real estate tips? By the way, Sissy and YB made this week wonderful. We missed our 4 cat children, so having them to visit us or visit our ham and cheese scraps was a gift!
Stacy & David G. ~ Augusta, ME
IslaMar became our home for 10 weeks! Everything was wonderful! The villa was spotless, we found it to be great fun living in a neighborhood. IslaMar staff were always helpful. Thank you Jackie & Sherri! We also met some lovely people during our stay! Well be back one of these days, that is a definite!!
Barbara & Jerry D. ~ Farmington, CT
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The new strain of bird flu that killed at least 40 people in China this year likely evolved through close contact between ducks and chickens in markets selling live birds, according to a genetic analysis published in the journal Nature. At least 130 people became infected during the outbreak, which began in March.
"We clearly identified that the source of human infection came from the infected chickens, not any other types of birds," said Yi Guan, a professor of virology at the University of Hong Kong and one of the study authors. The analysis also shows the virus was shed from the birds' oral or upper respiratory tract, not from fecal material. According to Yi, this suggests that H7N9 reasonably well adapted to infect humans, a finding that's supported by other research.
The research group also discovered a previously unrecognized variety of bird flu – an H7N7 strain, with a genetic makeup similar to the novel H7N9 strain. The H7N7 strain was also able to infect mammals in laboratory conditions.
Any variety of influenza is broadly characterized by two of its proteins: the type of hemaglutinin ("H") and the type of neuraminidase ("N").
The highly technical analysis concluded that domestic ducks likely served as a melting pot, acquiring a variety of influenza viruses that typically circulate in wild birds. That stew resulted in a strain that shared genetic material with influenza viruses that were already established in the chicken population. The combination was made possible by ducks and chickens being in close contact in live poultry markets, or LPMs.
"This probably led to outbreaks in chickens, resulting in the rapid spread of the novel reassortant H7N9 lineage through LPMs, which then became the source of human infections," the authors wrote. New infections came to a halt after LPMs in China were ordered shut on a temporary basis.
"At the moment we all have our fingers crossed and have intensive surveillance in place," said Dr. William Schaffner, who chairs the department of preventive medicine at Vanderbilt University. "Fortunately H7N9 has stopped (for now)," which Schaffner also attributes to the serious interventions at poultry markets in China.
While the markets played a crucial role in the emergence of the novel flu strain, Yi said it is possible to operate them more safely. He told CNN that chickens should be kept separate from ducks and other poultry, and that markets should be closed one or two days per month for thorough cleaning. Beyond that, Yi warns that regular testing is needed to spot potentially dangerous viruses before they start to spread.
"Most important is to conduct influenza surveillance. You need to know what kind of viruses are circulating in these birds at the markets."


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Your guests will never suspect what secret ingredients are in this dairy-free chocolate mousse. Make the day before and chill in individual serving glasses.
We're not supposed to have a favorite, but in our series of dairy-free "nice creams," this peach and banana combo, rich with both almond butter and almondmilk, might just be the standout, especially when summer peaches are extra sweet!
Cooking dried beans is low maintenance and a great value. Make sure to plan ahead and allow time for soaking the beans. Serve with hot sauce or salsa, if you like.
This date-worthy recipe proves that healthy budget meals aren't boring! As good as or better than a restaurant entree, it features salmon raised by our farmer partners committed to producing the most environmentally friendly farmed seafood.
Rich, crispy puff pastry makes an elegant wrapper for cocktail franks, and the easy sauce of cranberry and Dijon mustard is a wonderful seasonal accompaniment.
Don't hesitate to use a prepared pie crust to make this dark chocolate-laden pecan pie. Or if you have a bit of extra time on your hands, make your own Simple Pie Crust.
This fragrant, beautifully browned turkey produces very flavorful pan juices. Use them as a base for a simple gravy, or just spoon off excess fat and serve them as they are.
Toss with cubes of tofu or diced turkey just before serving, if you like.
Your party guests will devour this irresistible dip with pita chips or crudités. To make quick work of chopping the mushrooms, pulse them in the food processor.
This quick, delicious meal is perfect served over spaghetti or angel hair pasta with a side salad.
A colorful and original variation on traditional chicken salad, this dish combines chicken and vegetables — crisp zucchini, grape tomatoes, baby spinach leaves and roasted peppers — with Kalamata olives and orzo pasta.
There's always something comforting about eating rich and creamy turkey pot pie and this version is no exception. Use leftover Thanksgiving turkey, or even shredded roasted chicken, to make this simple take on a classic even easier.
Tender young pumpkin stuffed with wild rice and cranberries makes for a fun and tasty dish. Serve as a light lunch or with an entrée of your choice, a fresh green salad, and a glass of dry rosé or white wine for a beautiful fall dinner.
Making your own ranch dressing is surprisingly easy. Your salads will thank you!
Halved grape tomatoes and avocados join onions, parsley, cilantro, lemon juice, extra-virgin olive oil and sea salt in this perfect side dish or simple appetizer with tortilla chips.
For those who love a flavorful macaroni and cheese, this sharp cheddar and blue cheese version will be a new favorite.


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Why are C-130 Cargo Planes Training in Gunnison
Curious why those gigantic C-130 cargo planes are flying in and out of Gunnison? Interested in an Air Force career? FREE presentation Monday, April 8th, noon to 1:00 at Aspinall Wilson with guest speaker from Peterson Air Force Base. Did you know they use these planes built in 1954 to firebomb forest fires? Brought to you by the Gunnison Rotary Club. Drop on in!


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By Category
By Keyword
By Date – View events from:
90 minutes, 1st and 3rd Tuesday of every month except January
Participants: Individuals struggling with severe obesity
Facilitators: Bariatric surgeons, nurse clinicians
Description: Park Nicollet Bariatric Surgery Center provides weight-loss surgery and follow-up care for those struggling with severe obesity. Our comprehensive services will help you be as prepared as possible for your surgery and your new life.This free session is a complete overview of all bariatric surgery options offered by Park Nicollet.
Requirements: Registration required - call 952-993-3454
Cost: Free
Dates: 12/17/2013
Map and Directions
For more information, call 952-993-3180.
Contact: Patient Education, 952-993-3454


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NWS = Not Work Safe or NSFW = Not Safe For Work
Posted 15 January 2009 - 06:29 AM
Blog and Photo Archive/Portfolio Site www.mikeveitchblog.com
Learn underwater photography in Indonesia or Join me on a trip www.underwatertribe.com
Posted 15 January 2009 - 06:47 AM
Lately I've been working in a "corporate" environment at a big company (can you say cube land??). Until you try it you can just not understand the level of "oversight" they place on web surfing. They can and have fired people for looking at "inappropriate" web stuff. It's just something you can't understand until you experience it.
But thankfully we have this great feature here at Wetpixel that can keep people from getting fired - it's called the SUBJECT LINE :-) If you put something like NWS in the subject line, then feel free to post some bare breasts or whatever - but people will be able to make an informed choice about whether they click on it or not.
So - PLEASE continue posting as before (Jeff especially) - there are many great photos we'd miss otherwise.
Dual Ikelite Strobes
Photo site - www.reefpix.org
Posted 15 January 2009 - 07:39 AM
In addendum, just so there isn't anymore confusion, subject line = Topic Title for new topics.
PS: Waitamminit, your firewalled cube is on a platform overlooking water... that's a lot better than many cubicles facing blank walls.
Et tu Alex? Well then first you have to learn where east and west is first, then learn to read a map. Sigh...I am going to Manado (north west Sulawesi) in February. What abbreviation can I use for my galleries?
No... we're creating a new category just for you 2 ... NAD... Not Actually Discernible (or Discerning). please use for all your posts.dammit Alex.. now all of the posts from Simon and I have to be labelled NWS?
"Journalism is what someone else does not want printed, everything else is public relations."
Posted 15 January 2009 - 07:49 AM
Et tu Alex? Well then first you have to learn where east and west is first, then learn to read a map. Sigh...
Manado is on the west side of the northern tip of Sulawesi - NWS. Lembeh is on the East side.
Alexander Mustard - www.amustard.com - www.magic-filters.com
Nikon D4 (Subal housing). Olympus EPL-5 (waiting for housing).
Posted 15 January 2009 - 08:05 AM
Blog and Photo Archive/Portfolio Site www.mikeveitchblog.com
Learn underwater photography in Indonesia or Join me on a trip www.underwatertribe.com
Posted 15 January 2009 - 08:21 AM
"Journalism is what someone else does not want printed, everything else is public relations."
Posted 15 January 2009 - 09:47 AM
In Spain is very typical to take a nap (siesta for those who know) watching nature docs on channel 2 (during the summer we sleep while watching/listening the Tour of France) and it has always amazed me how TVs can show footage of every species having sex without anything happenning but showing humans is some kind of sin....like I said, what a world!!!
Aqualung Team
Posted 19 February 2009 - 05:41 PM
Posted 20 February 2009 - 05:13 AM
Share Your Underwater Videos www.hdvunderwater.com | www.flykam.com.au | www.reeftorainforest.com.au
Posted 22 February 2009 - 04:25 PM
Someone can later swing back around when they're from home or do what needs to be done so that they're not popping up potentially offensive material while their boss or HR manager is walking behind them.
While I have to assume that this sort of content is in the absolute minority here on WP, this should make the request an even bigger non-issue for people that don't post it - since it requires zero change in your behavior.
Posted 25 March 2010 - 06:22 AM
If you're at work, then you have no business playing on the computer - do the job you're being paid for.
And if you want to argue about your break time and lunch, then you take your chances!!!
The next thing will be a suggestion for a"politically correctness committee" to pre review each post.
Maybe we can get Washington to send us help???
This site works very good as it is.
Please leave well enough alone!
If it is so easy every one would be doing it!
Nikon D 7000, Subal Housing, Inon Z 240 strobes.


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Weimaraner Puppy
Receive an email alert when additional Weimaraner puppies are added. It's easy and free!
BREED: Weimaraner Puppy
INCLUDES: akc & uabr restered, 2 yr. health hip, utd vacc/deworm, extensive socialized, eight yrs experience, puppy starter kit
Puppies come with FREE Pet Insurance when adopted from NextDayPets.com! *Please ensure your breeder participates
Member Since: July 2006
Location: Springfield, Missouri
Champ Sire/Dam - AKC - Blue/Gray - Ready Mid Decem
• Male • $1,000
Champ Sired F1b Royals-Temperament Tested
• Female • $1,500
Champ Sired F1b's 35 - 45 lbs Temp Tested
• Female • $1,800


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Long-term-trader who since '89 avoids noise, manages risk, trades price trends, welcomes breakouts & follows mostly WEEKLY Charts — not crowds; Less commentary, no predictions, more trades.
Follow investors and traders that match your style and get a personalized stream of news, charts, and ideas.
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Second Release Candidate for Open Office 3.0
The OpenOffice project has taken the next step toward version 3.0 of its free office package by publishing release candidate 2 (RC 2)
In a telephone interview, marketing manager Florian Effenberger told Linux Magazine the project was well within schedule, and the two week delay compared with the original timeline was normal, considering the extensive changes being made for major release 3.0. The project still hopes to release the finished openOffice version in the last days of September.
OpenOffice 3.0 RC2 is in Windows, Mac OS X and various Linux formats ready to download, although the project tells us some mirror servers are not yet up to date.
Issue 158/2014
Buy this issue as a PDF
Digital Issue: Price $9.99
(incl. VAT)
Tag Cloud
New Mint Minted
Version 16 of the popular Linux desktop reveals new tools, edge-snapping, and performance improvements.
New Worm Attacks Linux Devices
Symantec says Linux-Darlioz burrows in through PHP.
Project Sputnik Gets a Boost
Dell renews its quest for the ultimate developer machine.
Sneaky New Linux Attack Discovered in the Wild
Innovative back door looks like normal SSH traffic.
CeBIT Call for Papers
One of CeBITs most successful forums opens the new year with a new name. The popular Open Source Forum continues in 2014 under the name Special Conference: Open Source. This year, the forum will be bigger and offer a wider range of possibilities for sponsors.
Linus Announces Linux Kernel 3.12
New release offers better graphics drivers and expands filesystem support.
Dark Alliance Reinvents Email Security
New mail protocol will shut out the NSA and prevent snooping on metadata.
DDos Attack Map Charts Denial of Service
A new web application helps users visualize distributed denial-of-service attacks.
Saucy Salamander Gets Legs
Ubuntu 13.10 takes a step toward convergence, with lots of mobility, but Mir only partly here.
Intel and Arduino Create Pi-Like System
Galileo board is targeted to embedded developers and educational institutions.


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Aircraft Mechanic Schools
Think semis and sedans are for sissies? If you want a mechanics career with some real reach, consider becoming an aviation mechanic. Job competition is tough among the major airlines. Some mechanics still learn on the job.
Aviation Mechanics Careers: Training, Salary and Jobs
Aircraft mechanics have an incredibly important job: they ensure that the planes carrying millions of passengers all over the world are 100% safe to fly. In order to stay abreast of new technologies and cost-cutting measures, aviation mechanics must keep their career training up-to-date at all times. This critical job may pay very well; median income for aircraft mechanics, according to the BLS, was about $47,700 in 2006.
Aircraft Campus & Online Mechanic Schools
San Joaquin Valley College is an accredited private junior college committed to the professional success of its students and graduates.
Founded in 1977, SJVC has campuses located throughout California-including an Online division and offers a variety of accelerated Certificate and Associate of Science degree programs in the business, medical and technical fields.
Students benefit from a balance of classroom instruction and real-world experience, learning the skills they need to go straight to work in todays competitive job market.
- Fresno
- Aviation Maintenance Technology
With more than 160 fully accredited programs of study, Liberty University Online offers degrees from the certificate to the postgraduate level.
- Online
- BS in Aeronautics


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Chairman's introduction
"Corporate governance is about managing the business in order to create long-term sustainable value for the benefit of all of our stakeholders. It means striking the right balance between entrepreneurial risk-taking and prudent risk management."
Simon R. Thompson, Chairman
Your Board is committed to maintaining high standards of corporate governance. As Tullow continues to grow in size and complexity, one of the greatest challenges that we face is to ensure that we have in place the right people and processes to manage risk and opportunity effectively, without stifling the agility, innovation and sense of personal initiative and commitment that have underpinned the Group's success to date.
During the year, the Board reviewed the new UK Corporate Governance Code. In particular, we looked at the principles of the Code and how best to implement them in practice. In this 'Introduction to Corporate Governance' I will touch on how some of the specific principles are applied by the Tullow Board, but ultimately good governance depends upon the values and behaviours of every employee. At Board level, we seek to provide strong leadership, to set the tone for the organisation, and to continuously improve the way we work together as a collaborative team, to ensure that we maintain and enhance the culture and values of the entire Group.
In 2011, your Board set objectives in six key areas. How we performed in each area is outlined in Board performance and objectives. Overall, we achieved most of our objectives but some will be carried over into 2012. The successful launch of the new Tullow Code of Business Conduct was a particularly important achievement. It has been rolled out to all employees and contractors and embedded in our supplier contracts. Seven training sessions for employees have been completed and the awareness and training programme will continue in 2012. We are also undertaking bribery and corruption training with our suppliers in an effort to ensure good practice throughout the supply chain.
As part of my induction for the role of Chairman, I conducted the Board evaluation this year. Last year's externally facilitated process provided a good baseline against which to measure progress. Part of the purpose of the 2011 evaluation was for the Board to collectively agree a work programme that will enable the Board to lead Tullow through the next phase of its development. The process consisted of a questionnaire, one-to-one structured interviews with each Director, and a full Board discussion of the conclusions and recommendations. The exercise has resulted in an action plan and a 12 month rolling agenda to ensure that the Board addresses all of the key issues identified.
The evaluation showed that we are building from a strong base, with an informal, engaged and supportive working climate on the Board, coupled with a healthy level of challenge and debate. Relations between Executive Directors and non-executive Directors are good and there is a remarkable degree of alignment on the areas requiring attention over the coming year as part of the Board's commitment to continuous improvement.
Risk management processes are generally robust and well embedded in the corporate culture, but some improvements to the quality of Board reporting were identified in relation to political and economic risk analysis, the competitive landscape and industry benchmarking.
In order to provide the human and financial resources needed to meet Tullow's growth ambitions, talent management, organisational design, succession planning, portfolio management and medium-term cash flow forecasting were identified as areas requiring particular focus over the coming year. We also identified a number of topics where outside speakers and other external resources will be accessed as part of a continuing programme of Board development and education.
The 2011 Board evaluation informed the 2012 Board objectives which are outlined in Board performance and objectives. I will undertake a mid-year review of progress in each area with Graham Martin, General Counsel and Company Secretary, the nominated Executive Director with responsibility for Board matters.
In 2011, the Board comprised the non-executive Chairman, the Chief Executive Officer, four Executive Directors and six non-executive Directors. At the beginning of 2012, I replaced Pat Plunkett as non-executive Chairman and during the course of the year two other non-executive Directors, Steve McTiernan and David Williams, will leave the Board. Steve McTiernan, the Senior Independent Director, has agreed to remain on the Board until the end of the year, notwithstanding the fact that he has been on the Board for more than 10 years. In my judgement, he continues to act wholly independently and will provide very valuable continuity as the Board is refreshed. In March 2012, the Board approved the appointment of Steve Lucas as a non-executive Director with effect from 14 March 2012.
We have carried out an analysis of the knowledge and experience required by the Board and will conduct the searches for the two new non-executive Directors sequentially to ensure that they collectively bring the desired blend of personal attributes, background and skills.
In accordance with the new UK Corporate Governance Code, all the Directors, with the exception of David Williams who is retiring from the Board, will stand for re-election at the AGM. The 2011 Board evaluation confirmed that each Director continues to provide the Board with valuable knowledge and expertise and to devote sufficient time in support of the Group. I strongly recommend their re-election.
Until May 2011, Tullow had two female directors, representing 16% of Board membership. However, Clare Spottiswoode retired at the 2011 AGM, reducing our membership to one. For a Group whose business activities are mainly outside the United Kingdom, international experience is as important as gender diversity. We will seek to increase both as we refresh the Board over the coming year.
Almost 27% of the Group's workforce are female, which is a relatively high level for the oil industry, and we are particularly pleased to have achieved a high representation in some of our areas of operation where female employment offers real empowerment and emancipation. 17% of our managers are female. This number is growing steadily and now includes one of the three Regional Business Managers, one of the most senior positions in the Group. The pipeline of younger talent within the Group is also diverse and bodes well for the future.
Tullow has a very active investor relations programme through which the CEO, the CFO, the other Executive Directors and Senior Management regularly meet major shareholders. In 2011, 370 investor meetings were held, presentations were made at 15 international conferences and 18 broker sales team briefings were conducted. In addition, over 30 news releases were issued. In 2010, we conducted a capital markets perception survey which was reported to the Board. We will conduct a similar survey this year.
Part of my role as Chairman is to ensure that the Board is kept fully informed of shareholder views. Over the past few months I have met several major shareholders, investor associations and stockbroking analysts. I also participated in the recent review of our corporate broking arrangements. These interactions have enabled me to gain a clearer understanding of investors' views on Tullow, its management and its strategy. I am looking forward to meeting many more shareholders over the coming months and would encourage as many as possible to attend the AGM.
Tullow's remuneration policy seeks to align the interests of Executive Directors and shareholders and is structured to enable the Group to attract, motivate and retain the talent required to deliver the business strategy. In 2011, certain changes were made to the remuneration packages of the Executive Directors following an extensive review of our market positioning and consultation with the Group's major shareholders. The changes reflect the successful growth of our business and the reduced competitiveness of the remuneration of the Executive Directors, whose salaries had fallen well below the median. The Remuneration Committee is cognisant of the current sensitivity relating to executive director remuneration but believes that a strong emphasis on long-term performance-related pay continues to be appropriate and helps ensure that Tullow's remuneration policy does not encourage inappropriate risk-taking. Full details are set out in the Remuneration Committee report.
Uganda took up a considerable amount of the Board's time again during 2011, as would be expected given the strategic importance of this major project. Corporate responsibility – governance, environment, health and safety, human resources and stakeholder management – took up a third of the Board's time, which underlines the importance of our wider social and environmental responsibilities. Strategy and risk management are core elements of the Board's activities and in 2012 we will seek to increase the amount of time we spend preparing for the future and discussing the major opportunities and challenges that the Group faces.
2011 Board time
Strategy | 25% | |
Uganda | 15% | |
Financial Management | 15% | |
Corporate Governance | 12.5% | |
Stakeholder Management | 2.5% |
I am delighted to have taken on the role as Chairman of Tullow and welcome shareholder feedback. If you have any comments or observations please feel free to email me at firstname.lastname@example.com.
Simon R. Thompson
13 March 2012


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Keeping your front end neatly in order..
Broom Cupboard is a simple, sylish and novel back-end theme for any custom dynamic website. Built using valid XHTML and CSS with a few jQuery flourishes (form validation, datepicker), this admin skin is easy to customise and intuitive to use.
PSD files are included as well as the Broom Cupboard light bulb logos in vector format.
I hope you enjoy it! Feel free to ask questions or leave comments and suggestions.


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HR Organisation in Angola
Our client was one of the world's major integrated international oil and gas companies. With operations in over 130 countries, it engages in all aspects of the petroleum industry, both Upstream (oil and gas exploration, development and production, LNG) and Downstream (refining, marketing and trading & shipping).
BearingPoint helped the Angolan subsidiary of a global oil major to define and implement a payroll migration project and audit HR Access documentation.
Objectives of the project
BearingPoint was tasked with reviewing and assessing the current HR organisation in light of existing and future challenges in Angola. This encompassed defining and preparing a payroll migration project, auditing HR Access documentation, and implementing a corrective action plan. We also defined, reviewed and implemented pre-projects to ease migration.
Measurable & concrete results
Recommendations on target HR organisation and processes
Report on project specifications for selected prospective bidders
Audit report on HR Access documentation
3-month corrective action plan
Purge of almost 1,000 payroll items and associated regulation
Sustainable gain in hard drive space and improved TP performance
Key success factors
The firm's knowledge of Angola and its markets, based on previous assignments
Understanding of the client company's Exploration and Production business
Ability to communicate in three languages (including Portuguese)


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Have no fear when stormy weather strikes with the Polo Ralph Lauren Conquest II boots. Leather upper in a casual boot style with a round toe and duck-boot style vamp seaming. Double zippers with leather pulls and a hook-and-loop instep closure secure fit at the front of the 7 3/4" shaft. The Conquest II features a 12" circumference collar, logo detail, rear heel pull, textile lining and removable cushioning insole, sturdy rubber midsole and a rubber lug traction outsole.
Comments should be restricted to size, fit and other useful information for future customer purchases. Other comments can be expressed through testimonials and emails to our customer care. Comments may be edited if they contain vulgar language or are derogatory in nature.
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