text:
Curtis lives out of a suitcase and his diary reflects it. He's always seems to be on an plane travelling or in front of a camera filming. But he wouldn't have it any other way. See what Curtis is up to (and where) with a glimpse into his diary blog.
Ask any chef which ingredient he couldn't live without and you're likely to get the same response—salt. The reason is simple: sharp-tasting salt makes the flavor of food pop. All salts come either from the sea or from salt mines. Mined salts are found in dried-up salt lakes all over the world. Already in crystal form, this type of salt is easier to extract, more common and less expensive than sea salt, which has to be evaporated from seawater. While every dining room on the planet now seems to have a shaker of salt on the table, the crystalline condiment was once a hotter commodity. Roman soldiers were paid in salt; in the Moorish markets, an ounce of salt went for an ounce of gold; and in Japan, salt was given as a gift to the gods. In recent years, salt has been elevated to its glory days (though thankfully you won't need to melt down your 24-carat gold rings to pay for it). Hordes of varieties with different textures and flavors lend distinctive characteristics to your dishes. But with so many types available, figuring out which one to use can be confusing. Dry your (salty) tears. This guide to the most common salt varieties will help you figure out what they are and when to use them.
What it is: a fine-grained refined salt sold with or without added iodine Taste: refining removes the natural minerals, which makes table salt sharp and salty Texture: additives like magnesium carbonate are added to make it stay fine and clump-free Use it for: baking, where exact amounts matter, and in salt shakers
What it is: a course-grained salt without additives widely used by chefs Taste: mineral with a salty zing that's milder than table salt Texture: coarse Use it for: cooking. Keep in mind that the density of kosher salt means that you'll likely need about ¼ teaspoon more than what a recipe calls for
What it is: the salt that remains after evaporating seawater Taste: slightly briny and mineral-like Texture: fine grain, coarse or flakes Use it for: the finishing touch on freshly cooked food. I love crushing the delicate Maldon flakes over a dish just before serving.
What it is: a sea salt hand-harvested from marshes in Brittany, France, and evaporated solely by the sun Taste: mineral-rich with a mellow, sweet and salty flavor Texture: coarse Use it for: cooking and finishing special meals (the 2,000-year-old process and the exclusive location make it pricey)
What it is: a fine-grain salt without additives used to brine pickles, sauerkraut and turkey Taste: concentrated saltiness Texture: fine grained Use it for: brining. If a brine recipe calls for kosher salt, use less, as pickling salt is saltier
What it is: my favorite salt! When the sun and wind are just right, the salt blooms like a flower on the surface of coastal ponds off the coast of Brittany, France, where it's collected by hand Taste: delicate mineral Texture: crystalline and a little moist Use it for: finishing special dishes (it's not cheap). With it's delicate flavor, this salt shines best when sprinkled over simply flavored foods like sliced heirloom tomatoes or corn on the cob.
Forget the calendar. I know that summer has arrived when I eat my first truly ripe and fragrant peach. There are hundreds of varieties of peaches. The cling peaches, which have a pit that needs surgical tools to remove, actually hit their stride in July. But the peaches most of us know and love, the ones we throw on the grill and turn into peach cobbler, are the freestone peaches. And August is the time to shine for these sweet gems. Peaches come in a wide spectrum of colors. You can find them with skins that are pinkish white to reddish yellow and flesh in hues of blushing pink to deep gold. A bushel of peaches looks like a late summer sunset. I love it. While beautiful to look at, the best part of a peach is its flavor. Sweet and juicy, peaches are versatile enough to fit into any part of your meal. Add wedges to a green salad, pair them with a soft creamy cheese, brush with butter and grill for a powerful, slightly smoky side dish or eat, just as it is, for dessert. When choosing peaches look for ones that give just slightly when you squeeze them. Peaches are easy bruisers, so be gentle. Peaches will last longer if you keep them in a plastic bag in your fridge, but the flavor pops more at room temperature, so I like to put them in a bowl on the kitchen table. If you decide to store them in the fridge, be sure to let them sit for 20-30 minutes on the counter before digging in. Beware that the peach skin can become tough when you use the fruit in cobbler or compotes or jams. To remove it easily, drop the peach into boiling water for 30 seconds or so. Use tongs to turn them in the water a few times. Lift the peaches out of the boiling water and into an ice bath. The skin should slip right off the flesh with your fingers. Peaches originated in China, where have been a symbol of long life for decades. As they're a good source of vitamin C, potassium and vitamin A, it's easy to understand why. But it's important to buy organic peaches. The Environmental Working Group lists these fleshy favorites fourth on their list of the 12 most pesticide-treated fruits and veggies. Ready to eat a peach? Try these gorgeous Caramelized Peaches with a scoop of ice cream.
Whenever I see scraps of food, I think of burrata. The soft, creamy cheese was created in southern Italy as a way to use bits of leftover mozzarella. Mozzarella is pretty elastic and cheese makers stretch and knead the cheese curd to get it that way. So the extra pieces stretched easily to form small sacs, which were then filled with cream and dipped into brine briefly. The cream thickened a touch, but not too much. When they cut into the mozzarella, the gooey, oozy center ran onto the cheese board and burrata was born. That crafty moment of recycling that gave rise to one of my favorite fresh cheeses. Burrata means "buttered" in Italian, which should give you a good clue what you're in for. Creamy and rich, the cheese makes a perfect accompaniment to heirloom tomatoes, asparagus, roasted beets, peaches or just a bit of bread. While most burrata comes from Italy (usually wrapped in asphodel leaves for freshness), a few US cheese makers are getting into the spirit too. So the question is, who needs mozzarella anymore? We all do. Once strictly made from the milk of buffalos, mozzarella now can be found made from cow's milk as well. Like burrata, mozzarella is a white, mildly flavored fresh cheese that pairs beautifully with stone fruits and root vegetables and other fresh vegetables. But the stringy cheese has one serious advantage burrata doesn't—you can cook with it. Without that soft, runny center, mozzarella can be shredded or cut, torn, baked, melted, you name it. It's an incredibly versatile cheese that suits so many recipes from pizza to pasta to paninis. At the end of the day, you'll find both kinds of cheese in my fridge. When I'm pulling together a late-night snack, I might reach for the burrata with farmer's market peaches. When I'm having friends around for a bite to eat, I may top a homemade tomato-pesto pizza with delicious mozzarella. Curious which is your favorite? Have a taste test by making two versions Salad of Heirloom Tomatoes with Mozzarella with each cheese.


text:
Happy Holidays! We are currently working on our 2014 Summer Movie Fun program. Check back in February for our 2014 list of movies and information regarding our Summer Movie Fun fundraising program for schools. Tickets will go on sale to the public at participating Harkins Theatres box offices in April 2014.
Harkins has a long history of partnering with schools in their fundraising efforts through our Summer Movie Fun School Rebate Program. To be added to the 2014 SMF email list, email your contact information to firstname.lastname@example.com. Tickets are available on a first-come, first-served basis.

subset: commoncrawl


text:
American neighborhoods are changing, growing and re-defining themselves. Nowhere is this more evident than in Venice, California, where one of Los Angeles' most sophisticated and affluent creative enclaves sits side-by-side with a traditional working class community. Despite all these contradictions, Venice remains a magical spot not only to the tourists that flock to its beaches year after year, but also to those—rich or poor—that call Venice their home.
KCET is the nation's largest independent public television station. On air, online and in the community, KCET plays a vital role in the cultural and educational enrichment of Southern and Central California. We offer a wide range of award-winning local programming as well as the finest public television programs from around the world.
Are you a member of the media looking for information about KCET? Visit our press room for contact details, images and all the latest news.
Sign up for our eNewsletter to receive program information, event invites and giveaways.
2900 West Alameda Ave.
Burbank, CA 91505
(747) 201-5000
Viewer contributions are our largest source of funding. Donate online so more of your contribution can go towards programming. It is the easiest way to support KCET!
Support KCET and receive a gift. You can choose from DVDs of your favorite performers to concert tickets, frequent flyer miles and more. It's our way of saying "thank you."
Reach influential consumers, parents and kids, community leaders and business decision-makers with KCET, the most-watched public television station in Southern California.
KCETLink, formerly Community Television of Southern California, is a 501(c)(3) nonprofit organization.
© 2013 - KCETLink
FCC Public Inspection File
KCET - Infinitely More ®


text:
Brentwood Country Club is a case study in effective land reclamation. A spot that was once fallow fields and rice paddies now houses a stunning golf course ringed with palm trees and native plants, where players of all skill levels master the challenges of the landscape's shifting winds and winding creeks. PGA professionals help visitors select perfectly matched clubs and gear in the pro shop, outfitting golfers with footwear, bags, and casual attire from brands such as Callaway, Polo, Titleist, and Ping. The clubhouse also welcomes players for postround unwinding, inviting them to share stories of their exploits or select from shelves of leatherbound Arnold Palmer fan fiction in a lounge lit by a crackling fireplace. In addition to spotless fairways, the 140-acre facility boasts an extensive tennis and pool complex and a rustic, wood-raftered restaurant ready for weddings and banquets.
Tiger Lanes Bowling Center unites loved ones and liked ones in the traditional American pastime of heaving heavy balls at wooden targets. With an hour at their disposal, pin-clobbering enthusiasts have ample time to hash lace their rental shoes and warm up their fingers before taking the bowler's mound, greasing up their three-holed spheres, and toppling pins like a corrupt government. Each lane accommodates up to eight players, allowing a single alley to be shared by a large family, small community group, or baseball team trying to ditch its obnoxious left fielder.
Seven acres of mini golf, bumper cars, paddleboats, and other attractions enthrall the young and young-at-heart at Adventure Kingdom. The park's Renaissance theme pervades 18 holes of mini golf, where colorful plaster knights joust, and a period stockade locks up players deemed criminally over par by a jury of their opponents. Fueled by gas, the bumper cars swivel and smack, and paddleboats shaped like swans gracefully float along tranquil waters. Hot days make Water Wars a must-see, as visitors hurl water balloons toward targets that trigger an onslaught of noise, splashing, and spontaneous melting.
Nearby, a log cabin built in 1932 hosts the opening scenes of birthday parties and field trips. As the birthday child tears into gifts atop a throne bordered by rich hardwood paneling, a rough-hewn wooden table sports guests' goblets and supplied tiaras. Field trippers enjoy a history lesson about Texan frontier life or about the Renaissance before racing toward free volleyball courts and horseshoes or picnic tables and tents perfect for outdoor feasts or meetings about new recess-line etiquette.
In 1998, the clack of billiards balls met the clink of cold beers at the first Fast Eddie's Sports Tavern and Social Clubs in Amarillo. Since then, 17 more Fast Eddie's locations have sprung up across Texas and Louisiana, each letting guests sink corner shots at 8- and 9-foot Olhausen pool tables while sharing a few drinks and snacks such as deep-fried hot dogs. Beyond the felt, home runs and touchdowns play out on multiple big-screen TVs as darts fly into targets and foosball tables re-create the exciting theatrics of gymnasts struggling to play soccer.
Water streams from wooden aqueducts and cascades down rock formations as families putt through Colorado Canyon's two 18-hole mini-golf courses. After rounds, guests can visit the arcade to play skee ball, build their own stuffed animals, or mine for gemstones and fossils, then hit the snack bar for some Noble Roman's pizza.
Since forming in the 1920s, the Harlem Globetrotters have continued to entertain millions of parents, children, and general basketball admirers with a trademark blend of athletic precision and razzle-dazzle showmanship. For the team's 2014 tour, a rotating roster of Globetrotter favorites—including three female players—takes to the hardwood each game. Spectators might spot veteran guard TNT sharing a behind-the-back pass with dunker Quake, whose high jump once cleared 7 feet, cruelly dashing his dreams of working in a ceiling-fan store. The Globetrotters might also present a study in contrasts with 5-foot-2 Too Tall and 7-foot-4 Stretch, the team's tallest member.
During each Globetrotters game, youngsters laugh along and witness the jovial jocks performing classic routines of unconventional passing and sudden transmutations of water into confetti. To infuse their visits with an extra shot of unpredictability, the Globetrotters also let fans in each city vote on special rules for every game; past rules have included the use of a four-point shot and the installation of a penalty box. Over the years, similar antics have followed the Globetrotters around the world, including to 122 countries and territories and all six continents on which basketballs grow naturally. The Globetrotters' extensive travels haven't gone unnoticed: they're one of the few teams to earn a spot in the Naismith Memorial Basketball Hall of Fame as ambassadors of the sport.


text:
Forums >Look What I Can Do!>3,000 Miles on RA!
Today, I logged my 3,000th mile on RA. For a person who swore she would never run, it's pretty amazing. I will always be slow, but I'm much healthier. My BP was 112/64 last week! I am thankful for Eric, the LLR women, and all the other RA posters who have encouraged me along the way.
Congratulations Teresa! You're Amazing!!!
Use your momentum...keep going. You know you can make it.
Needs more cowbell!
Rockstar mama! That is really a great milestone, Teresa!
• get within 5#s of 130#s (and stay there, gotdammit!)
✓ 1st olympic distance duathlon - AG 2nd!!
• 1st Iceman Cometh mtn bike race - no MTB in '13
✓ Half Fanatic
✓ punch Type 1 in the junk
3000 miles is pretty awesome congrats!!!
Fall 2013 Goals: Doable sub 22:00 5k; Challenging Sub 21:00 5k; Unlikely Sub 20:00 5k.
I fly.
Woo hoo! Great job Teresa!!!!
Bring it on.
In it for the long run..
Very proud of you! I got to witness your determination firsthand in St. Louis when you completed the half marathon that you had no intention of running!
"It's not who wins the workout..."
Bad Ass
Damaris, Marathon Maniac, Ultra Runner
Next: Counting time until surgery
Damaris Runs with Asthma
Woohoo! Congratulations, Teresa.
And nice BP.
OCD If you don't laugh ...
ice ice monkey
Keep on keeping on !
Get Lost :)
Pretty amazing for an avowed non-runner! Great job on the 3000 milestone.
Old School
Congratulations - you just ran the distance from New York to San Francisco, and then some! Nice work!
That's awesome! You're a badass runner with a pace I can get with. Keep going!
© 2013 RunningAHEAD, LLC. All rights reserved. | Terms of Service | Privacy


text:
updated | rating | ||
3ds Retro games have their place in gaming just as much as contemporary titles. A game's visual style has nothing to do with quality, on both sides of the spectrum -- anything has the potential to be a great experience. Of course... | 04-30-2013 | ||
3ds ds ps3 wii xbox360 To be clear, the Wipeout I am referring to is the one based on the ABC tv show, not the totally awesome racing game. So if you like the show, or you enjoyed the first installment of the game, you can check this one out o... | 08-18-2011 |
updated | rating | ||


text:
Acid 1400cc Reviews [view details]
Give us YOUR review!Showing 1 through 10 of 47 reviews
"A bucket of cheap perfume"
I stick to the mild side, but here the producers went overboard with aromathizing. They soaked each stick in some cheap, Justin Bieberry kind of perfume that spreads six feet away well before one starts smoking it.
Nik in Illinois October 27, 2013
"The MILDEST of the Blues"
Disclaimer: I ve had every Blue Acid except for the Wafe.
This smoke is not what I expected.... I thought it was going to be a powerhouse of herbal infusion... Instead I lit up the Mildest Acid Blue, and perhaps the Mildest of all Acids..? Burn, Draw, Construction, Consistency, Appearance is perfect as with all DE cigars. These are probably extremely enjoyable for smokers who prefer mild. If you re a Full, Med-Full smoker who enjoys infused cigars that are Mild-Med which you would normally not like smoething that strength however the infusion makes it something you like, then step away and order any other blue. Even to the nub this cigar does not increase in body or flavor. Rock solid mild from head to toe. Also more lightly infused than the other blues. Infusion level is more on par with the Liquid. Bottom line, Good, but VERY mild in every aspect.
Anon Smoker in New York October 23, 2013
Very clean draw and taste. Very mild smoke and little to no peppery taste. Perfect down to the last draw
Justin in Cedar Rapids March 15, 2013
Favorite cigar thus far. Don't get much better. Such a sweet wrap and great tasting.tobacco.
Chris in Ga February 8, 2013
Me and my girlfriend really enjoyed this! I smoked it till it was down to the nub! Nice sweet tip and a very enjoyable taste :)
Nathan in Florida January 30, 2013
I've been smoking cigars for a few years now, and I must say this is one of the best I've tried. Highly recommend to anybody looking for a real good cigar.
John in Plattsburgh, NY June 12, 2012
"Greatest Ever!"
This was one of my first cigars i tried and i haven't found anything that has been anything close to how well the 1400cc smoked.
moose-34- in Warsaw, IN February 8, 2012
"Wonderful Cigar from a newbies perspective"
I really enjoyed this smoke. It was smooth, sweet and I would recommend this to anyone. Can't wait to buy moore
Ed in Ocala, Fl January 10, 2012
"personal favorite"
ive only resonaly started smoking cigars and i have to say i have had my enjoyment out of this cigar then any other i have had this might be the only cigar ill ever buy from now on
lance in Chicago August 17, 2011
"One of my Favorites"
A friend of mine introduced me to these. I was hooked from the first draw. Smooth with a sweet hint from begining to end. The tobacco packed in the end of the tube to fill the gap has a scent of cologne which I could do without but the smoke is great.
ET in Central City IA July 19, 2011


text:
Our EVCS Range Has
Also Been Improved!
Now including our Emergency
Assist range and available in
larger networks..
No news available
Flexibility to design a fire system that best suits you.
The product overview brochure covers the whole Morley-IAS range, including the new DX Connexion, ZX range, graphic and voice alarm packages and much more.


text:
Usually with H.I.T. you perform an exercise at the maximum of you ability for a full minute and rest then go again for another minute, for about 20 mins or so until you cant move anymore and you want to die lol
How is this done with weights?
Lower weight than normal, done for a zillion reps in 1 minute
or heavy and REALLY REALLY slow for 1 minute?
Im seeing conflicting information line when it comes to weights :/
I did the weight i normally do for triceps and did this as fast as i could with good form for a minute, it really took it out of me.
Also, what kind of diet for fat loss with Fasting 16 hours? Again Ive heard you need more fat so you learn to burn the fat when fasted otherwise you burn the good stuff.


text:
In the end it comes down to Marvel refusing to make Rulk the loser, "How can we do this story where we let Colossus look okay, but Rulk wins (because we HAVE to have Rulk win)?
In the end it comes down to Marvel refusing to make Rulk the loser, "How can we do this story where we let Colossus look okay, but Rulk wins (because we HAVE to have Rulk win)?
Yeah, that makes sense based on what we've seen in previews for upcoming AvX issues, and that's what the editors most likely "suggested" to KG. Rulk has to win. But I get a feeling Petey is gonna do a (don't call it a) come back. Why else would he be throwin' down with Spidey, the Thing, the Hulk and possibly others. And KG keeps saying how huge AvX is gonna be for Petey. But...is that all a ruse...? I sure hope not, cuz that would be cruel.
Every man is guilty of all the good he did not do - Voltaire
There is no comeback, the lame EMO moment where Colossus decides to "let himself get KO'd" is the huge character arc KG was talking about. Colossonauts BIG fight in the series was always with RULK its what was being built up on covers, interview etc. the other battles might be small skirmishes but there is only so much story time to tell it. We also have that whole phoenix returning thing going on.... I assume at some point avengers/x-men team up in the series as well. KG failed with Colossonaut.
I'm going to wait until comment and review from these boards before making any future purchases. Probably going to write an email to Uncanny X-Men on my disappointment, but too late now. After 30 years I thought maybe we would finally see Colossus as he always should have been, only to be let down almost every issue of Uncanny. #11 was the tipping point. The battle with Kuurth was the only thing I liked out of all of it.
I agree Demon Colossus is very cool and I wish that Demon Colossus fight World Breaker Hulk.
I hope that I am wrong because Kitty breaking up with Peter was the best thing that ever happened to him.
I just wanted to share a upcoming Colossus Statue from Sideshow Collectibles.
Colossus Premium Format 1/4 Scale Statue
Product Size: 24" H (609.6mm) x 12" W (304.8mm) x 12" L
Est. Ship Date: May 2012
Last edited by Awesome-XXX; 04-27-2012 at 12:58 AM.
KG was kind enough to answer (mostly) my questions: http://www.formspring.me/KieronGille...57916017464051
Every man is guilty of all the good he did not do - Voltaire
COLOSSUS katya nightcrawler storm magik
"down with the machine" bray wyatt
More semi-Petey news: http://www.formspring.me/KieronGille...03512013676236
I'm kinda surprised he still has his Cyttorak powers in UXM15. And it looks like Petey may go demon mode again (post UXM11).
And in re to Rulk: http://www.formspring.me/KieronGille...06391843771405
Every man is guilty of all the good he did not do - Voltaire
Sounds like at least 2 or 3 more months for Cytorrak powered Colossus. I'm thinking he'll have to go into his demon form to face green Hulk. If Marvel had him job for Rulk this early on, I doubt the green Hulk vs will work out well for Pete. Still, I'm hoping this demon form becomes his secondary mutation. Something he can use if need be, but not something he would want to go into all the time. It fits his character with that Rasputin "Bloodline" deal he has in his family. Best case scenario is Marvel has no intention of removing the Cyttorak from Pete's life. This conflict that has been added to his character has added great depth. I'm not certain where the idea came from to make Colossus the Juggernaut, but give that person a raise.
On a separate note, Rulk never intended to bring Utopia down. He did see it as an opportunity to stop Colossus' rampage and it worked better than he could have hoped for. Rulk would have expected the fight to keep going somewhere else, but Pete not knowing if he could control the Cyttorak influence decided to end it there. In the past Colossus would have lost to Rulk because he did not have the endurance to go against a brick with a healing factor. Now he loses because he is afraid of the destruction he can unleash. I guess the only way he'll ever go all out is if they drop him In the middle of nowhere with nothing for hundreds of miles around.
Yeah, a secondary demon-like mutation would be sweet for Petey. Although I'd still like to see him retain Cyttorak's upgrade.
Meh...dunno about Rulk. I'm still bitter about the outcome. Although it's more obvious to me now that KG was steered to have Petey lose by Marvel editorial staff. Otherwise, AvX couldn't have progressed the way the previews indicate in AvX3 (and the July solicits). At least KG showed that Petey would have destroyed Rulk if the battle continued. So, the positive take away I have is that Petey is more powerful than Rulk. And yes, that should mean he should also defeat the Hulk. Will he? Nah. Should he? Yeah.
And the only time Petey really let himself go in demon mode was in UXM8 when Illyana was in trouble. And guess what...after he ripped apart the creatures, he stopped. And he was still in demon mode. That's why I don't buy the outcome of UXM11. He could have done the same thing with Rulk. Yeah, he's much more powerful than the creatures, but so what. Take the fight out of the water (easily accomplished) and break all of Rulk's bones and be done with it. But alas, that was not in the master plan for Marvel.
Although Petey did look slightly different this time around in demon mode. So, it is possible that a stronger and more dangerous foe could unleash a more demonic and powerful (i.e., uncontrollable/unstoppable) version of Petey. But I don't know if that was simply the way Land drew Petey in UXM8 vs. UXM11. So...
Every man is guilty of all the good he did not do - Voltaire
COLOSSUS katya nightcrawler storm magik
"down with the machine" bray wyatt
Well lookie lookie no surprise again who gets the upperhand in a Rulk/colossunaut round 2:


text:
Art and Photo Journals
and Galleries Directory
Dedicated to the Preservation and Restoration of the Whole of Creation
Humans - Animals - Environment
"And God saw all that He had made, and behold, it was very good.
And there was evening and there was morning, the sixth day" (Genesis 1:31)
Water and Ice
- Water Drops -
(Water Drop - 01) During a misty rain, this water drop formed on the wire fencing that supports our grape tomato plants. The ripples of flowing water can be seen on the surface of the wire directly above the drop. The drop grows until its weight causes it to pull away from the wire and fall.
Presented here are just a few of the countless components of God's creation. Just as we cannot have life without water, neither can we have lasting peace without compassion. It is our hope and prayer that this series will motivate people to live and act in a cruelty-free manner; that we would no longer hurt or destroy each other, the animals or our environment.
| Water and Ice | Art and Photos |
If you would like to contribute a photo and/or comment to
these series, please contact;
Frank L. Hoffman email@example.com
| Home Page | Animal Issues | Archive | Art and Photos | Articles | Bible | Books | Church and Religion | Discussions | Health | Humor | Letters | Links | Poetry and Stories | Quotations | Recipes | What's New? |
Thank you for visiting all-creatures.org.
The themes of these All Creatures Art and Photo Journals and Galleries Directory cover such subjects as - creation, earth, environment, ecology, plants, flowers, birds, trees, creature, animal, animals, fine arts, watercolor, painting, paintings, pic, pics, pictures, photos, vegetation, restoration, preservation, vegetarian, vegan, cruelty free, love, joy, peace, kindness, compassion, humor, poetry, quotations, lifestyle, Bible, recipes, sermons, stories, human, animal rights, God, Jesus, Christ, Lord, Holy Spirit, Jewish, Christian, Judeo Christian, health, ethical living, meditation, water, drop, drops, rain, fog, ice, snow, frost (pics-d-10)


text:
Away on business Stayed here for two nights, Very happy , the hotel is a busy pub clean and very friendly, the rooms are of a good size with tea/coffee and a t.v. rooms with twin or double beds, the food is excellent with a good choice and a good price, the food comes on hot plates and a very... More
- Also Known As:
- The Eaton Oak St. Neots, England
- Reservation Options:
- TripAdvisor is proud to partner with Travelocity, Expedia, Hotels.com, Venere and Tingo so you can book your The Eaton Oak reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.


text:
BY MARCY SHORTUSE - When the streets of Boca Grande are full of people again in a few months, a new door will open to the streets every morning in the Railroad Plaza. The full-bodied smell of coffee will mingle with a hint of warm, fresh baked goods from 6 a.m. to 3 p.m., and Cindy Crespo will be in the kitchen cooking it up.
And if Cindy's in the kitchen, we all know there will be good eating to be had.
Cindy, who lives on the island, will be the general manager for a cafe and bakery called Morsels, and the proprietors will be Steven and Laura Busch, also of Boca Grande. They are looking at a soft opening date of around Thanksgiving.
The cafe will start out with a complete breakfast menu which will include items such as yoghurt and granola, egg strata and egg tacos, all what Busch considers to be "lighter fare." After their grand opening they will begin to consider a more complete lunch menu as well, and possibly evening hours to accommodate after-hours coffee drinkers.
What they will be featuring are edible treats called "Morsels." They are the creations of a couple who own a bakery in Traverse City, Mich., and Cindy will be making them according to their recipe. They are small, two-bite pieces of cake or muffin with many varying flavors to chose from.
To go with the Morsels, Cindy will be serving Intelligentsia coffee and Kilogram tea. It will be ordered special and shipped weekly for the freshest roasted beans to be ground and served by Cindy at Morsels.
Flavors will vary seasonally.
For more information on the coffee and tea, go to intelligentsiacoffee.com.
"This is really high quality coffee," Busch said. "For us, it's all about the experience of the coffee. As far as we know there aren't any Intelligentsia offerings here on the west coast."
Busch and his family are frequent visitors to Traverse City, where Jeff and Misha Neidorfler have their shop called Morsels Espresso + Edibles. It was opened in 2008 and focuses on using local, fresh ingredients and coffee service. When he spoke with Jeff and Misha about using their store as a model for his idea for a bakery in Boca Grande, they were excited.
"We go to Traverse City a lot in the summer and fell in love with the place," Busch said. "This shop will be a great fit for Boca Grande. Everything we plan on doing is high quality. It will be reflected in the space, from the decor to the food to the coffee. We're targeting a really great customer experience."
He continued.
"This is a fun way for us to be involved in the community, and we're fortunate to spend a lot of time here so it will be a lot of fun."
Cindy is looking forward to the venture as well. She is already planning her contributions to the store and looking at seating arrangements and decor.
"I want it to have a really cool vibe," she said. "I was so excited when Steven approached me in May about doing something like this. The coffee is really incredible, and so are the Morsels. I am hoping to integrate some of my baked goods along the way."
Cindy has been baking for years. Not long after she moved here years ago word got out about her baked goods (particularly the red velvet cupcakes), and she has been catering events and parties locally ever since.
"This is a very humbling experience for me," she said. "It's an amazing offer; I can't wait to get started."
Stay tuned to the Boca Beacon and Gasparilla Gazette for more information in the coming weeks.View More images >>
Editor's note: Morsels were delivered to the Beacon office this week and promptly devoured. The general consensus as to their goodness? Ohhhh myyyyy ...


text: Eliezer Yaari, Chairman of the Advisory BoardExecutive Director of New Israel Fund ($30M/year). 2 decade distinguished career on Israeli Television: Chief Editor, Head of Programs, Journalist. MPA Harvard University, IAF combat pilot Arnon Shafir, CEO and Co-founderPioneer in Israeli Internet technology innovation since 96, including CMS, CRM and SaaS. Various executive positions in product management and BD. Passion for great self service products. Believe in change the world, and "do good, 2gether". Hoan Soo Lee, COO and Co-founderPhD Harvard Business School Department of Economics. Former general manager and co founder of Verecom Technologies, Inc (100+ employees, locations in New York and Bay Area). Served as Staff Economist for Entrepreneurship and Innovation Policy at the President's Council of Economic Advisers in the White House. Shachar Kariv, Chief Scientist and Co-founderan economist by heart, professor and faculty director of the UC Berkeley Experimental Social Science Laboratory (Xlab), Sloan fellowship award recipient; NSF Grant recipient. Father to 3 – Danya, Omri, and Yotam. Rich Levy, Director, Sales and BD20-years advising many national and international nonprofit organizations. Executive, BD and sales roles in consulting, online strategy and professional services for international relief, disease prevention, human services, faith based, animal welfare and advocacy groups worldwide. Previously, employee number 7 at Convio. Board of AdvisorsRooly Eliezerov, Co-founder and President, GigyaVeteran of the Internet advertising and marketing industry, with a focus on product development. BOD member at Metacafe, General Manager at SmartShopper. VP of Products & Marketing at Hotbar. David Drake, founder of The Soho Lofta subsidiary of the VC division of the Private Equity firm LDJ Capital, David founded the US Crowdfund Intermediary Regulatory Advocates (CFIRA) and US Crowdfunding Professional Association (CfPA). He presents regularly as an expert on financial innovation and impact investing at 150+ annual events. He writes editorials for equities.com and pehub.com and spent years hosting the HBS Club NY, Trail Blazers and Best Buddies Carnegie Hall Charity events. Dan Elron, Managing Partner, Accenture (NYSE: ACN)Responsible for defining the Accenture's strategy and offerings in a variety of technology domains. Member of the IEEE and ACM. Advisor for the IT technology industries to the World Economic Forum. Douglas Gale (Co-founder), Silver Professor of Economics, New York UniversityPreviously taught at University of Cambridge, London School of Economics, Penn and MIT. Sue Malone, the largest US SBA lender by volumeSue is part of the team who is the largest SBA lender in the country and for the last several years the largest SBA lender by volume. Sue has funded over 30,000 small business loans. In addition, she makes sure small businesses voices are not forgotten in Washington DC. Sharon Vardi, Chief Marketing Officer at SecuronixOnline Marketing Executive with a track record of building and optimizing online inbound pipelines. Over 18 years of experience in the software, mobile and financial services industries, specializing in innovation, Online Marketing, Software as a Service and Cloud Computing. Sharon has held several managerial positions including, VP Marketing at Clarizen, VP Marketing at CloudShare, CIO/CTO of Ernst & Young, Director of IT at Emblaze, Director of IT at SmarTeam and Global IT Director at Attunity. Mark Charendoff, President of JFN (the Jewish Funders Network) President of JFN, an organization of philanthropists who collectively allocate over $800 million per year. Former Vice President of the Andrea and Charles Bronfman Philanthropies. |


text:
Hang tight!
Recipe by Christine Darrock
"This is a basic delicious Italian bread."
Watch video tips and tricks
3 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
7 cups all-purpose flour
I really like this bread I gave it 5 stars for taste but I'm giving it 3 stars for the directions. I found I had to find my own way through the directions, it states cook time 1 hour, I found that 30 min. is plenty (I am using a baking stone). Also regarding step 4, when you separate it and place it back in the bowl to rise once again it becomes one round of dough, so why separate it? The second time I made it I skip the separating part but did punch down and let rise again, then separated it into loaves after the second rising. Now in step 6, where it says to turn occasionally, I just skipped that step all together because I found that step too awkward and as far as "done when golden brown" well after 30 minutes of baking the loaves are closer to dark brown, and I'm only baking it in half the designated time. I really like the taste of this bread and after playing with this recipe several times I now have no problems but I did the first few times I made it. It seems others didn't have any problems but I did, so for what it's worth these are just some of the problems I encountered.
What did I do wrong? I am not a novice at baking bread, have been making different breads for quite some time,but I had a problem with this recipe. When I shaped into "footballs", and let them raise the third time, they expanded, but not height wise, they got bigger but flat. Help.....C. J.
452 Ratings
Good recipe, works well if you add a little italian seasonings in with the ingredients. As a culinary student I've tried and failed with bread many times before getting some decent results. Here's what I've found that may help some previous reviewers: 1) Proof your yeast as directed (mixing water, yeast, & sugar)-- if it doesn't start bubbling or frothing after 10 min, throw it out. Either the yeast is dead (check expiration date) Or you killed it with HOT tap water > 120 degrees F kills yeast. Optimal temp is LUKE warm around 100F. 2) Mist the bread with water every 3 min for the first 10 min. Why? This does 3 things. Prevents the crust from forming too fast thus restricting the rising process. It moisens the crust just enough so it doesn't brown/burn at the end of the baking period - you get a golden brown instead of a dark heavy crust. And it finally makes the crust crispier. This is a very important step. It also helps if you have a bowl of water in the oven to increase the humidity percentage. Professional ovens have adjustable humidity controls which add moisture in. Why only 10 min? You can mist for longer but you'll end up with a thin white crust instead of golden brown. Once the bread has risen to its full potential (within the 1st 10 min or so depending on the size of the loaf), then you want it to start becoming golden brown. UPDATE - Bake until internal temp is 200 F - whatever the shape or size.
OHMYGOD. YUM. Keep in mind that less handling after rising has started, the better the flavor. My first loaf was good, but after I read up a bit on proper dough handling, the flavor increased tenfold - it went from good to great bread. Bring the ingredients together and let sit for 15 minutes before you knead to hydrate and relax. After 15, knead like crazy until smooth like a baby's bottom. Coat with oil, place in a bowl, cover and let rise until doubled. INSTEAD OF KNEADING THE LIVING TAR OUT OF THE DOUGH, gently but firmly smoosh the dough out, fold in thirds and press with your palm, fold in thirds and press, fold in thirds and press. Form a ball, coat, cover, and let rise again. Divide into two or three loaves (we prefer two larger loaves), fold and press again and shape for final rise. Score the loaves, spritz 'em with water, and slide 'em on into the oven. Pour some water into a preheated pan under the loaves for steam and quickly shut the door (no need for opening and spritzing!). A baking stone REALLY helps with the crust texture. I also love using those perforated "professional" loaf pans (sans cornmeal, of course). Better handling DOES equal better flavor! The difference is amazing!!!
This bread is fabulous-o. I make bread a lot. For those of you who have read the other complaints about a sticky bread, this is the deal. The flour for a bread recipe is always a variable. Depending on the humidity in the weather and protien content in your flour, the flour can fluxuate 2-3 cups. I put in 9 cups of flour to get it to be a stiff dough. That is what was meant when she said knead it until it is smooth as a baby's bottom. Italian breads, pizza doughs, and french breads should never be sticky. Stick with this rule and your family will love your bread and your house will smell great. Best of all you will have really super yummy bread for dinner for really cheap!!! I made all three loaves and they were gone in an evening.
This bread was delicious the first time I made it, but novice bread-makers should be warned: this dough is very sticky and hard to work with if you use anything close to the amount of flour listed. You can add more, of course, but then you don't get a truly authentic texture to your bread. For the lucky people out there with bread machines or a food processor with a dough hook to do the kneading, this problem is fairly easily solved. If you do it by hand, like I did...get ready for some sticky dough! I made a half recipe the first time and made into three small loaves, they disappeared FAST with only 2 people eating them!
The taste and texture of this bread is great. I dusted it with a little flour right before putting it in the oven, and put a pan of water in the oven instead of misting it. It came out crusty on the outside and chewy on the inside....just the way I had hoped!
This is the second time I made this bread and I thought I'd try making half the batch into rolls. I pulled off chunks of the dough, lightly rolled it in my palms to make it smooth, let rise as stated and baked for about 20 minutes, misting every 5. After 10 minutes I turned the rolls upside down to finish baking. WOW were these every AWESOME as rolls!!!! I will be making these again and again!! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Mama D's Italian Bread
Serving Size: 1/36 of a recipe Servings Per Recipe: 36 Amount Per Serving ** Calories: 90 ** Calories from Fat: 2
Get the season's best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
See how to make homemade bread bowls for soup.
See how to make homemade no-knead Italian ciabatta bread.
See how to make simple French bread dinner rolls from scratch.


text:
Delivery of Legal Services experts will provide pro bono attorneys with the knowledge and tools to represent youth who are facing long-term suspension or expulsion at this one of a kind training. Learn more or register here.
The Significance of Pro Bono Service. For the full post, click here.
If you are a recently admitted lawyer in MA, take a look at the BBA's Practicing with Professionalism Page to register. Don't delay, two dates are already sold out!
The 2014 BBF Adams Benefit is taking place on 1/25 at 6pm at the Museum of Fine Arts, and already more than 610 people are looking forward to attending. This year's event will include a special presentation of the 2014 BBF Public Service Award to Thomas Menino for his extraordinary leadership and dedication to our city throughout his two decades of service as Mayor. Learn more.
In this season of giving, consider making a contribution to the BBF, which is hard at work creating opportunities for Boston's youth, providing assistance for individuals and families facing homelessness, or helping veterans learn their legal rights. Learn more or donate here.
As more lawyers consider venturing into solo or small firm practice, the Boston Bar Association (BBA) today announced that it has joined forces with the Law Office Management Assistance Program (LOMAP) to offer Foundations for a New Practice, a six part continuing legal education (CLE) series that will start on October 4, and be held at 16 Beacon Street, Boston. The target audience for the series will be recent law school graduates and lawyers practicing in other settings -- such as larger law firms, in-house at corporations, and government or legal services -- who think they might like to open their own law offices.
Participants will acquire the entrepreneurial skills necessary for succeeding in solo or small firm practice and learn the basic building blocks for developing a law office. By learning alongside their peers, they will also begin to build their professional network. The series will culminate with participants drafting a business plan to be reviewed by select faculty.
Faculty, including practicing attorneys and advisors, will provide real world examples of how to build a successful law practice. The series will also be offered online for those unable to attend in person.
I. Top Tips for Starting a Law Firm October 4, 2012, 4:00 - 6:00 p.m.
II. Successful Marketing Techniques to Grow Your Practice October 24, 2012, 4:00 - 7:00 p.m.
III. Putting Technology to Work: Running a Small Firm with Big Technology November 7, 2012, 4:00 - 7:00 p.m.
IV. Law Firm Financial Management: A Crash Course On What You Need to Get Started & Keep Afloat November 14, 2012, 4:00 - 7:00 p.m.
V. The Small Business Owner: Managing Your Practice November 28, 2012, 4:00 - 7:00 p.m.
VI. Drafting A Business Plan: Putting It All Together December 5, 2012, 4:00 - 7:00 p.m.
For more information please click here.


text:
Birch HotelManchester Road, Birch, Heywood, OL10 2QD (Show map)
Score from 91 reviews
The staff were very helpful and the breakfast was very good.
After a long drive, it was easy to find. Could not fault anything about the hotel and our stay. As soon as we arrived, we were made very welcome. An excellent full English breakfast and would definitely stay there again when in the area.
The location was ideal for my own requirements
Staff, beautiful breakfast and mostly the dj
Nice bathroom good breakfast
staff very good and attentive
everything!! food was excellent, service fantastic, beds comfortable, lovely shower, clean and tidy.
the breakfast staff
To be honest it was pretty good value for money, but because it was cheap does not mean standards should drop
The food in the restaurant was fantastic served by very friendly staff.
St albans
In 3 acres of gardens, just minutes from junction 19 of the M62 motorway and only 4.5 miles (7.2 km) from Manchester, the hotel offers free Wi-Fi, full English breakfasts and free parking. The Birch Hotel is only minutes from the M60 and 3 miles (5 km) from Bury, Rochdale and Oldham. The double-glazed en suite rooms have radios, hairdryers, telephones, trouser presses and tea/coffee. The hotel's restaurant offers fresh dishes and overlooks the gardens and the fountain. There are 3 bars, 2 function rooms and a comfortable lounge. Guests get free entry to the nearby Heywood Sports Village, which boasts modern leisure facilities and a swimming pool. Hotel Rooms: 30 The most recent booking for this hotel was made on 10 Dec at 07:30 from the United Kingdom.
OutdoorsGarden Food & DrinkRestaurant, Bar, Breakfast in the room InternetFree! WiFi is available in all areas and is free of charge. ParkingFree! Free private parking is possible on site (reservation is not needed). ServicesRoom service, Meeting/banquet facilities, Laundry, Dry cleaning, Ironing service, Shoeshine, Packed lunches, Fax/photocopying GeneralNon-smoking rooms, Facilities for disabled guests, Heating, Non-smoking throughout Check-in14:00 - 23:00 hours Check-outUntil 11:00 hours Cancellation/
Total Hotel Score:7.3
Based on 91 reviews Guest reviews are written by our customers after their stay at Birch Hotel. |
Score breakdown
Score filter |
The staff were very helpful and the breakfast was very good.
The place is very jaded and not really up to an expected standard. Nasty marked furniture and carpets adorn the rooms and the bathroom, although clean, didn't have anywhere to put the soap in the shower and only one medium towel and one hand towel. Little extras mean a lot although they have spent money on 32 inch flat-screen t.v. sets!
After a long drive, it was easy to find. Could not fault anything about the hotel and our stay. As soon as we arrived, we were made very welcome. An excellent full English breakfast and would definitely stay there again when in the area.
The location was ideal for my own requirements
Signs of some wear around the edges i.e. shower unit slide door off a hinge
Staff, beautiful breakfast and mostly the dj
Nice bathroom good breakfast
Squeaky bed in room 3!! Bedrooms are painted in dark colours makes it look a bit drab would be better cream so it looks light and airy
staff very good and attentive
everything!! food was excellent, service fantastic, beds comfortable, lovely shower, clean and tidy.
distance from shop. perhaps having a small shop or vending machine at the hotel to provide tobacco/chocolates etc would be an idea
the breakfast staff
may have been good in its day, very uncomfortable bed.
To be honest it was pretty good value for money, but because it was cheap does not mean standards should drop
I wasn't happy with the room as it was nothing like the rooms shown on the website, I asked the staff about this and they said the rooms shown on the website were executive rooms, so basically it's false advertising, I was also told that the hotel was under refurbishment
bed toooo old and hard
The food in the restaurant was fantastic served by very friendly staff.
Although the room was clean it was in need of a bit of renovation and possible a deep clean in the bathroom.
I wouldn't normally consider a hotel for visiting family, but the price and location were right for us. On this occasion it suited us. People who are used to 'better' hotels probably wouldn't return. I had lived in Heywood for many years so knew what to expect. The few staff that we met, on reception and at breakfast were all very pleasant. Heywood town centre has nothing going for it, so The Birch is at a disadvantage. Manchester, however, has lots in its favour but since the bus into Manchester was withdrawn a couple of years ago the transport links are non existent. You either use your car or get a taxi.
The bed wasn't very comfy although I did manage to sleep ok. The furnishings were dated. I think it needs a refurb but for what we paid we couldn't expect the Ritz. You get what you pay for. And it was good value for money. I would stay there again, but I'm used to staying in a caravan so any hotel room is an upgrade!!
I asked for a ground floor room and got exactly what i wanted. the staff were very friendly and helpful.
Price Garden Pub across the road!! Leaving Although the room itself was fairly clean, especially the bathroom which was lovely,the smell of dirty nappies was disgusting and we could not find anyone to complain to - they were obviously already aware of it as lots of air freshener had been sprayed. Bed linen very clean and comfortable to sleep in
Room - stank of dirty nappies This was not the original room booked - when we arrived we were told that they were changing our room because it was bigger Food - very limited choice particularly for vegetarians Staff - rude and unhelpful No-one available to complain to about the state of the room Times for resteraunt opening and closing times were not as advertised and were told tough Breakfast was a complete farce Treated like second class citizens not paying guests Got completely different answers to the same question from at least 3 members of staff regarding availability of food confused to say the least staff didn't seem to be able to grasp the concept of pay as you go not putting things on the bill We expected from the advert that the hotel was in the middle of nowhere but when we arrived found it was at the side of main road although this was not a problem for us
But expensive for one person. Single bed would have been better and to be charged less.
Lovely gardens 2 relax in and have a drink
Food was a good standard and staff were friendly and pleased to help
The bedroom door was not aligned meaning I had to push very hard to close it and then it banged. There was some mold in the shower. The bath towels were too small and rough. The WiFi did not work for my laptop
friendly, helpful staff
rooms are basic and need a good clean and a lick of paint. Although cheap prices i felt the hotel was not up to much at all. We were very disappointed and pleased we were only staying for 1 night.
staff were really friendly and accommodating
the room was far too hot
The hotel was local to Heywood which suited me, the staff were fine, i didn't eat there because i was going out that night but i had the breakfast in the morning and that was really good.
Decor was a bit dark but that is just a personal opinion.
end I could not find nothing at all wrong with this hotel and would stroungly recommend this hotel.
Nice hotel with very efficient /helpful staff
Poor choice of beer in single bar open
Quiet enough considering location near motorway
Décor in bathroom needed touching up
staff were friendly
no spare toilet roll!!!!!! rooms and hotel very tired looking thread bare carpets etc
good friendly staff clean tidy room. Breakfast very good
The guest reviews express the personal opinions of Booking.com customers who filled out a questionnaire after their stay at the hotel. These opinions do not necessarily represent the views of Booking.com.
Village Urban Resort Manchester CheadleWith a modern health club and a open kitchen style grill restaurant, Village Urban Resort Manchester Cheadle offers stylish rooms with free Wi-Fi.Most recent booking for this hotel was today at 13:37 from £59 |
The Grant Arms HotelSituated in the centre of Ramsbottom, The Grant Arms Hotel is a 19th-century property with a bar and restaurant, providing good access to the M66.Most recent booking for this hotel was yesterday at 19:00 from £40 |
Jurys Inn Manchester City CentreIn the heart of Manchester, this Jurys Inn is just 2 miles from Old Trafford Stadium. The refurbished hotel has a 24-hour front desk, a modern restaurant and stylish rooms with Wi-Fi access.Most recent booking for this hotel was today at 13:51 from £39 |


text:
Take the college student survey to share your opinions about your school and be entered into a $1,000 scholarship!
Reload the page and try again.
B A+F Overall Experience: My overall experience has been great, my professors have been great, and the staff on campus has been amazing! they are super friendly.
B A+F Campus Resources: The resources available to students are great! Especially the student center, every one their were great to me.
Campus Resources: I am not sure, because I attend my classes online, so I wouldn't need to use the campus' facilities.
C A+F Student Body: I haven't had much of a chance to interact with much of the student body, but the few times I have, everybody has been outgoing and polite.
B A+F Academic Experience: my professors are very accessible and very personable in class. I enjoy going to class because they make it interesting and some times funny.
B A+F Campus Resources: They have great technical resources, but as far as physical items and people, their resources are limited.
D A+F Campus Resources: I don't attend the main campus. There really isn't a college feel for me.
C- A+F Academic Experience: You don't experience the "college feel" at a community college. It was just convenient for me to dual enroll in highschool.
B A+F Online Courses: They were challenging, but not impossible to earn a good grade.
Academic Experience: I haven't yet started classes, so I cannot rate the academic experience.
A A+F Career Services: I haven't yet started classes, but I have heard that the are very helpful in helping you find a career post graduation.
A- A+F Academic Flexibility: I haven't yet started classes. But from what I've heard. they are very flexible in helping students.
A+ A+F Career Services: While I am still currently in school, I receive a mass email very often that always has job openings here and there. It appears that about on a weekly basis there is a new job listed.
A+ A+F Campus Resources: I always get the answers I need in a fashionable manner and support is always nice and very helpful.
A A+F Student Body: The student body is so bubbly and lively, whenever there are activities, such as athletic events or anything else, the majority of the student body is always active and showing up to support their peers in whatever events they are participating in. There is a great deal of diversity and everyone seems to get involved with everyone else to become friends.
B A+F Career Services: I have not graduated yet, but they are very helpful in finding you somewhere that you want to go. Whether it be furthering your education or finding a job or internship. However that explanation came from an outside source and they have not helped me directly.
A A+F Campus Resources: Southwestern prides its self on athletic centers, art rooms, and computer labs. They are open for the students almost all the time. Plus the library has great ladies working late just so students can get work done all the time.
B A+F Online Courses: I have never taken online courses, but I am thinking about taking one next semester. I think it would be just as easy, and just as complicated. You just don't have the contact which could remind you of assignments due, but I keep a planner anyway.
B- A+F Academic Experience: Some of the courses I am taking are clear off base for the need I have but most of them will fit in but if you are going into cattle production why must you learn about the parts of swine.
A A+F Campus Resources: Everythign is very close together and access is available.
C A+F Campus Resources: Computer service is down a lot, speed is slow when service is up
B- A+F Campus Resources: Always something to do a place to gather with friends .
C A+F Campus Resources: They get a C because they are there but out dated.
C A+F Student Body: I've met a few mothers and older people who are working on just getting an education, but a lot of these people are jocks who don't care about anything, or class clowns who jack around a lot.
A A+F Campus Resources: Everything seems to be going ok for the most part.
{{review.LetterGrade}} {{review.SectionName}} at {{review.SchoolName}}:
Sorry, there are no reviews.
We haven't gathered enough student surveys and subrankings yet to grade this school. If you are a student at this school, help out and take the college student survey!
No summaries have been written about this school yet. If you are a student at this school, you should take the college student survey.
Non-registered users are limited to 5 school profile page views per month.
Register for free to gain full access!


text:
The voice program focuses on the singer's diction, body alignment, breathing techniques, and vocal development, as well as musical and stylistic considerations. Vocalists receive four 45-minute private lessons during the two week session. In addition to music theory and solfège classes, they also participate in a chamber choir (made up of only voice students) and in the Institute Singers, which includes all SMI participants. Scott Plate, Assistant Professor of Music Theatre and Department Chair of the Music Theatre Program, will lead a workshop class in music theatre for all voice students.
Artist Faculty
Cynthia O'Connell, Lecturer in Voice. M.M., B.M. West Chester University, Pennsylvania. Member of National Association of Teachers of Singing, American Guild of Musical Artists, Music Teachers National Association, and The California Association of Professional Music Teachers. Ms. O'Connell has performed with the San Francisco Symphony Chorus, The Opera Company of Philadelphia, The Mississippi Opera Festival Apprenticeship program, and The Pennsylvania Opera Theater. She is currently a soprano soloist with Trinity Episcopal Church in Cleveland.
Joanne Uniatowski, Lecturer in Voice, D.M.A., The Cleveland Institute of Music, M.M., The University of Alabama, B.M., University of Akron, Language Diploma from Jagiellonian University in Krakow, Poland. Dr. Unitowski has studied with George Vassos. She has performed operatic roles with Lyric Opera Cleveland, Cleveland Concert Opera and Opera Circle. Equally at home as a soloist, Dr. Uniatowski has performed with The Cleveland Orchestra Educational Programs, Mansfield Symphony, PAND (Cleveland), Suburban Symphony, The Singer's Club of Cleveland, Choral Arts Society, Heights Chamber Orchestra, University Circle Choral and various local choral organizations including Chagrin Valley Choral Union and Medina County Chorus. In 1996, she sang the premiere performance of First There was Light, a song cycle by Canadian composer Jeffrey Ryan at the Cleveland Museum of Art. Dr. Uniatowski is a cantor/soloist at the Cathedral of St. John the Evangelist, Cleveland, Ohio. Dr. Uniatowski also taught at Ashland University and The Cleveland Institute of Music. She is Executive Director of the Art Song Festival at Baldwin Wallace University (formerly the Cleveland Institute of Music Art Song Festival).
Marc Weagraff, Lecturer in Voice. D.M.A., The University of Michigan; M.M., B.M., The Cleveland Institute of Music. Dr. Weagraff has studied voice with Lorna Haywood and George Vassos and choral conducting under Theo Morrison. Dr. Weagraff's opera credits include roles with The Utah Opera Company, Lyric Opera Cleveland, Cleveland Concert Opera, Michigan Opera Works, The University of Michigan, The University of Michigan Gilbert and Sullivan Society, and the Cleveland Institute of Music as well as numerous performances in musical theater programs. Several of his performances were heard in live broadcast over WCLV (Cleveland) and KBYU (Provo, UT) radio. Equally at home with oratorio repertoire, he has performed as soloist with the internationally renowned University of Michigan Men's Glee Club, the Utah Symphony educational series, The Ashtabula County Choral Society, and the Medina County Choral Union. As a recitalist he has been heard throughout the region including various concert series venues and as a guest artist at Cleveland State University. Until July 2008, Dr. Weagraff was the Director of Music Ministries at St. Noel Church in Willoughby Hills, OH. His choirs have performed in Rome and Assisi, Italy including the world-wide broadcast of the 2007 New Year's Day Papal Mass at which His Holiness, Pope Benedict XVI, was the presider and in concert at San Ignazio Church. They have also been heard throughout the Cleveland area including at The Cathedral of St. John the Evangelist and the regional NPM convention in July 2008. Dr. Weagraff has also become a sought after choral and liturgical clinician. His voice students have been heard on Broadway, network television, national tours, and in major graduate programs. In addition to teaching voice, Dr. Weagraff also teaches opera history, vocal literature and "The Art of Listening to Music," an introductory-level music appreciation course for non-majors.
Joan Ellison, M.M.T., B. Mus. in Voice Performance, Oberlin Conservatory of Music. Member: International Voice Care Network, Actors' Equity Association. Voice study with Leon Thurman (belting technique and pedagogy) and Daune Mahy; piano study with Robert McDonald and Sharyl Smith.
Adam Heffernan is an Assistant Professor of Theatre and teaches Acting, Voice, and Theatre Literature. Originally from New Hampshire, he migrated to Cleveland from Ames, Iowa where he taught at Iowa State University for two years. At BW he has directed Hamlet and the North American premiere of AA Milne's Pride & Prejudice adaptation, Miss Elizabeth Bennet. Next season he will direct Anton Chekhov's The Seagull. Favorite acting roles include Iago in Othello (Theater at Monmouth), Nathan Detroit in Guys & Dolls (Clarence Brown Theatre), the world premiere of Thornton Wilder's Youth (Actors Theatre of Louisville), Irwin in The History Boys (StageWest Des Moines), and Benedick in Much Ado About Nothing (Tennessee Stage). Notable directing credits include Twelfth Night & Tartuffe (Iowa State University), The Real Thing & The Wizard of Oz (Highlands Playhouse), Voices from the High School (Instant Theatre Company), and Fefu and Her Friends (Drake University). Television appearances include One Tree Hill (CW/WB), Surface (NBC), a year and a half on All My Children (ABC), and numerous commercials. He received his M.F.A. from The University of Tennessee, Knoxville, B.A. from The University of New Hampshire, Durham, and apprenticed at Actors Theatre of Louisville. He is a member of Actor's Equity Association, The American Federation of Television and Radio Artists, and The Screen Actor's Guild. He lives in Berea with his wife, Lizzy and son, Henry.


text:
About Us Contact Us Privacy Policy Site Map
+ Sign in / Register
+ Orders
+ Wish List
Cart is empty
Toll Free 1-800-519-2814
Se Habla Español
Grocery Teal Ribbon Tote Bag (RETAIL)
Teal Crystal Ribbon Baseball Hat (RETAIL)
Difference Teal Ribbon Baseball Hat (RETAIL)
Cure Teal Ribbon Lanyard (RETAIL)
same day
We ship the same day as long as the order is placed by 3:00 EST
open to the public
No Minimums
Merchandise does not have to be used for fundraising purposes.
view our
For Articles, Fundraising Tips, Recipes and More!
read our
Read what people are saying about our products


text:
Posted: Jan 14, 2013 4:59 PM by Adam Bell
The cold weather caused some minor delays for skiers at big sky resort this weekend.
Director of public relations for the resort, Chad Jones, says that on extremely cold mornings, the resort could delay opening the lift chairs up the mountain.
Over the weekend, delays ran under an hour. Jones says it's strictly safety based, for both the resort's employees and those enjoying the fresh mountain powder. If you do plan on skiing on those cold days, plan for the possibility of minor delays before hitting those slopes at Big Sky.


text:
Accelerate - Driving Your Business Forward is an exciting new initiative which has been launched by the City and County Enterprise Boards. Applications to take part in the scheme are invited from enthusiastic and motivated owner managers who are in operation in excess of 18 months. The aim of the programme will give owner managers an opportunity to grow and develop their businesses. Interested parties are now invited to attend our information morning to find out more about Accelerate.
Wednesday 25th April
Woodlands House Hotel, Adare, 8.30am to 10:00am
Meet the trainer Padraig Considine and hear the programme details.
About Accelerate Driving Your Business Forward
Programme Duration
The programme will be delivered over a 6-9 month timeframe and comprising of 6 group management development workshops and 6 one to one mentoring sessions including:
You will be allocated a mentor as part of the programme. The mentor assigned to you will be drawn from a panel of highly skilled and experienced business mentors with particular expertise in assisting the growth and development of small businesses. The mentor will be selected based on your specific business needs and will work with you to assist you in developing practical solutions that will help you manage your business more effectively.
Peer Review
At the beginning of modules 2-6 there will be an opportunity to exchange your ideas with peers. Progress on implementation of programme business practices will be reviewed by you and your peers on this programme.
€250 (highly subsidized)
Information morning Wedesnday 25th APril. Course commences on 29th of May, 19th of June, 24th of July, 14th of August, 4th of September and the 2nd of October.
Places are limited please book to reserve a place.


text:
Compile farm?
Many of your questions may have already been answered in earlier discussions or in the FAQ. The search results page will indicate current discussions as well as past list serves, articles, and papers.
Jakob Østergaard jakob at unthought.netMon Nov 12 02:47:33 PST 2001
- Previous message: Compile farm?
- Next message: Compile farm?
- Messages sorted by: [ date ] [ thread ] [ subject ] [ author ]
On Thu, Nov 08, 2001 at 10:58:14AM -0500, Greg Lindahl wrote: > On Sun, Nov 04, 2001 at 09:29:12PM +0100, Jakob Østergaard wrote: > > > Problem is - mosix migrates jobs after a while. Initially a compiler > > takes up a few megabytes of memory, but "after a while" it has grown > > to hundreds of megabytes. When mosix decides to migrate the compiler > > it will spend a long time on the netowrk to move the large process > > image. > > I've never used Mosix. Does it have the ability to set policies like > "this binary should always be immediately migrated at exec" or "all > processes should be migrated at exec"? You'd think it would... and > using such policies would solve this particular problem. Sorry for the lag :) I don't know if you can set "migrate on exec" - I didn't experiment that much with it. I did try to tell it to migrate as early as possible, but couldn't make it do so to satisfaction... But much has changed since then I'm sure. I don't know if the early migration options allow for migrate-on-exec - there would be some fundamental problems with that too. Mosix considers the CPU/memory requirements of the process and migrates to the host "best suited at that time". Mosix would have to know about gcc, and know that it should migrate early, or (almost) never migrate. I don't know how it would look today. The other problem with Mosix is, that it requires you to run the same kernel on all machines. Now parallel compiles are usually done on a fairly homogenous cluster, but in my situation it's not really an option to run the same kernel revision on all machines. I just keep my headers, libraries and tools homogenous. -- ................................................................ : jakob at unthought.net : And I see the elder races, : :.........................: putrid forms of man : : Jakob Østergaard : See him rise and claim the earth, : : OZ9ABN : his downfall is at hand. : :.........................:............{Konkhra}...............:
- Previous message: Compile farm?
- Next message: Compile farm?
- Messages sorted by: [ date ] [ thread ] [ subject ] [ author ]
More information about the Beowulf mailing list


text:
Rickey Henderson
No kidding - Rickey Henderson is best ever
Rickey Henderson is the greatest baseball player of ..... looking at the numbers. That's where Rickey Henderson comes in. Think about this ..... Mantle cannot claim entry to. But Rickey Henderson can, which gives him a strong case
Mets send Burnitz to LA; Dodgers sign Rickey Henderson
well and will add some power to the middle of our order." The also announced the signing of veteran outfielder Rickey Henderson . "With Rickey, we're gaining a player who understands what it takes to win at the major league level and we
A look at some other famous postseason comebacks
series a game later. No lead seemed safe against the 1993 Toronto Blue Jays , thanks to an offense that included Rickey Henderson , Roberto Alomar, Paul Molitor, Joe Carter and John Olerud. The Blue Jays wiped out a five-run deficit in the
Cespedes eager for big playoff run with Athletics
new position in left field after making the move from center last season. It didn't hurt he had Hall of Famer Rickey Henderson around to help guide him through the transition - and even work on baserunning with the slugger this season
Mike Trout's 22nd Birthday Makes Us Remember 1991
the Heisman. He later goes on to win the Heisman. Johnny Carson announces his retirement from The Tonight Show. Rickey Henderson sets the all-time stolen base record with his 939th steal on May 1. South Africa abolishes the last of its apartheid
Crisp, Cespedes hit homers in A's 5-4 loss
media beforehand about the playoffs and extra seating available with the third level tarp being removed. ... Only Rickey Henderson (28 in 1990) and Bert Campaneris (22 in 1970) have hit more home runs from the leadoff spot than Crisp.
Buzz: Talk is cheap, but not for Rex
with the Buffalo Bills. - Keith Urban will kick off the NFL season with a concert in Baltimore's Inner Harbor. - Rickey Henderson enjoyed watching himself win a mascot race: Your browser does not support iframes. - Michael Phelps paid a visit
Soriano returns 'home' to NY
said. Soriano needs 11 hits to reach 2,000 lifetime. His career leadoff home runs are second most in history to Rickey Henderson 's 81. NOTES: The Yankees said Jeter (strained right quadriceps) is going to play a simulated game Saturday
Miggy puts WS ahead of Triple Crown
47 122 1 for 4, BB, K Tue: at Cle (Jimenez) Mike Trout is second in average at .334 through Sunday. Think Rickey Henderson or Barry Bonds would put team first? Of course, Cabrera might just be playing nice and saying what the Tigers want
All-Star tix available; Boras responds to Jay-Z
Game. Wege, who has two prosthetic limbs that replace legs blown off in Afghanistan, homered during the six-inning game, which also included retired major leaguers Mike Piazza, Frank Thomas, Rickey Henderson and Bernie Williams.


text:
Select a tag to browse associated projects and drill deeper into the tag cloud.
Mirror Displays is two programs: 1. A simple Application to toggle between mirrored and extended desktop modes for the mac. 2. A command line tool good for giving shell-scripts the power to control display mirroring.
Utility to massage Xcode pbxproj files. Reconnects moved files in pbxproj. Sorts targets. Generates Makefile. Written in Objective-C, based on Foundation (Apple, Cocoa) only. Needs an installed Xcode Developer system to read the various .xcspec files (or a copy of those files). You also need the
Copyright © 2013 Black Duck Software, Inc. and its contributors, Some Rights Reserved. Unless otherwise marked, this work is licensed under a Creative Commons Attribution 3.0 Unported License . Ohloh ® and the Ohloh logo are trademarks of Black Duck Software, Inc. in the United States and/or other jurisdictions. All other trademarks are the property of their respective holders.


text:
On the Web - Linux Users, Old and New
Back in November 2002, Nick Moffitt wrote a brief tutorial titled "Busting Spam with Bogofilter, Procmail and Mutt" (/article/6439) for the Linux Journal Web site. He provided a Bogofilter configuration that made it easy to mark incoming messages as spam or non-spam. Nick's article still receives a number of hits as people continue to look for ways to manage their mailboxes. The problem, however, is command-line switches to Bogofilter have been reversed as of March 2003, "so they now have the exact opposite effect". In other words, follow the original article and you'll be training your spam filter to keep the spam and ditch the legit mail. To save readers some frustration, Nick wrote a follow-up article for our Web site, "Busting Spam with Bogofilter, Procmail and Mutt, Revisited" (/article/7436). If you used Nick's first implementation or are looking for another spam-fighting tool, be sure to read his update.
If you're in charge of a network whose servers use asymmetric TCP/IP routing, you may have noticed artificial bandwidth bottlenecks as all traffic goes out one interface, leaving the other idle. In "Overcoming Asymmetric Routing on Multi-Homed Servers" (www.linuxjournal.com/article/7291), Patrick McManus explains how to use source-based routing capabilities, similar to the ones used in high-end networking gear, to improve traffic flow in server environments. Specifically, he discusses the iproute2 package, which can be used to control routing behavior as well as to "set up interfaces, control arp behavior, do NAT and establish tunnels". As Patrick states, "the key difference in an iproute2 world is the system may contain many different destination-based routing tables instead of a single global system table."
When William Yu and Dominique Cimafranca were given the green light to install Linux on the desktops of a pilot group at their company, they were told the work had to be completed in half a day. Plus, if the pilot group didn't like the Linux desktops, their Windows desktops needed to be reinstated just as quickly. Given the age of the machines they were working with, plus memory limitations and the presence of a decent Ethernet infrastructure, they decided thin clients would be the best approach. Their article, "Desktop Guerilla Tactics: a Portable Thin Client Approach" (www.linuxjournal.com/article/7109), details their experience with using the VNC remote display system, assembling a floppy-based distribution and setting up a fat server. Read their article on-line to see how the pilot group reacted to the new desktop.
As more and more people make the move to Linux, whether it be at work or at home, interest in end-user applications grows. In response, the Linux Journal Web site has acquired some new columnists, including Dave Phillips, Chris DiBona and Bruce Byfield, who will write regularly on such topics as Linux audio, tasks for new Linux users and OpenOffice.org. Dave's Linux audio series already has a few columns posted providing introductions to AGNULA and Planet CCRMA. His March column, "At the Sounding Edge: OpenMusic and SuperCollider3" (www.linuxjournal.com/article/7432), discusses two new Mac audio application ports to Linux.
If there's a topic or application you'd like to see covered on the Linux Journal Web site, or if you'd like to write an article, drop me a line at firstname.lastname@example.com.
Heather Mead is senior editor of Linux Journal.
Linux has become a key foundation for supporting today's rapidly growing IT environments. Linux is being used to deploy business applications and databases, trading on its reputation as a low-cost operating environment. For many IT organizations, Linux is a mainstay for deploying Web servers and has evolved from handling basic file, print, and utility workloads to running mission-critical applications and databases, physically, virtually, and in the cloud. As Linux grows in importance in terms of value to the business, managing Linux environments to high standards of service quality — availability, security, and performance — becomes an essential requirement for business success.
Sponsored by Red Hat
If you already use virtualized infrastructure, you are well on your way to leveraging the power of the cloud. Virtualization offers the promise of limitless resources, but how do you manage that scalability when your DevOps team doesn't scale? In today's hypercompetitive markets, fast results can make a difference between leading the pack vs. obsolescence. Organizations need more benefits from cloud computing than just raw resources. They need agility, flexibility, convenience, ROI, and control.
Stackato private Platform-as-a-Service technology from ActiveState extends your private cloud infrastructure by creating a private PaaS to provide on-demand availability, flexibility, control, and ultimately, faster time-to-market for your enterprise.
Sponsored by ActiveState
Tinker with Molecular Dynamics for Fun and Profit | Dec 12, 2013 |
Android Candy: Free, Family, Fun—Fantastic | Dec 11, 2013 |
The Geek's Guide to the Coolest 2013 Holiday Gifts | Dec 10, 2013 |
A Plexible Pi | Dec 09, 2013 |
Linux Kernel News - November 2013 | Dec 06, 2013 |
Mars Needs Women | Dec 05, 2013 |
- Readers' Choice Awards 2013
- The Geek's Guide to the Coolest 2013 Holiday Gifts
- Tinker with Molecular Dynamics for Fun and Profit
- Sublime Text: One Editor to Rule Them All?
- RSS Feeds
- Android Candy: Free, Family, Fun—Fantastic
- Raspberry Pi: the Perfect Home Server
- A Plexible Pi
- Linux Kernel News - October 2013
- Linux Kernel News - November 2013
- first stab at this was the
10 hours 50 min ago - As both an avid cacher and
1 day 4 hours ago - Reply to comment | Linux Journal
1 day 7 hours ago - Reply to comment | Linux Journal
1 day 11 hours ago - Reply to comment | Linux Journal
1 day 11 hours ago - Reply to comment | Linux Journal
1 day 12 hours ago - Reply to comment | Linux Journal
1 day 12 hours ago - Use Amazon, increase Microsoft profits
1 day 18 hours ago - Planet Security
2 days 6 hours ago - "RasPlex Linux-based OS
2 days 14 hours ago
Featured Jobs
Linux Systems Administrator | Houston and Austin, Texas | Host Gator |
Senior Perl Developer | Austin, Texas | Host Gator |
Technical Support Rep | Houston and Austin, Texas | Host Gator |
UX Designer | Austin, Texas | Host Gator |
Web & UI Developer (JavaScript & j Query) | Austin, Texas | Host Gator |


text:
Experience Maybelline's first air-whipped liquid mousse foundation.
- 100% poreless look
- Air-brush finish
- Full yet lightweight coverage
- Ultra-bendable, comfortable texture
- Satin perfect, luminous finish
- Hybrid air-whipped liquid formula has the light airy feel of a mousse with the blendability of a liquid. Formula contains amino-acid treated pigments that help unify the complexion.
For Best Results from Fiona Jolly, Celebrity Stylist and Maybelline New York Make-Up Artist.
On a close-up beauty shoot
now È7.99
£2.66 per 10ml


text:
Fargo Pediatric Surgeons
- 3 Board certified
- 1 Award winners
- 8 Reviews
- Average rating is 2.8 stars
- Average wait time is 11.7 minutes
What are Pediatric Surgery Specialists?
A pediatric surgeon is a qualified surgeon who has additional training in performing surgery on young patients, including fetuses (neonatal or fetal surgery), infants, children, adolescents and teenagers.
Because pediatric patients are still growing and developing, they are often more difficult to operate on than adults. These patients have smaller bodies and smaller organs requiring even more of a precise and measured approach by a surgeon.
Some of the conditions that may require the care of a pediatric surgeon are congenital malformations, such as cleft lip and palate, abdominal wall defects, like hernias, deformities of the chest wall, childhood tumors, like neuroblastomas and separation of conjoined twins.
The area of Fargo, ND has a population of approximately 323,871 people. There are 4 pediatric surgeons near Fargo, which gives it a ratio of 1 pediatric surgeon per 80,968 residents or a ratio of 1 pediatric surgeon per 35,692 households. There are 142,767 households in Fargo.