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Food and music. They belong together. Where would barbecue be without blues music? Where would brunch be without a harp? So now here's something interesting, fun, and a blending of good food, wine, and Italian music – and the color pink. A fundraiser to support Italian music to the Berkley College of Music in Boston … hosted by one of Boston's most prominent chefs, Marisa Iocco of Gennaro's 5 North Square. October 22. It's a night defined by rose wine, all pink, staff in pink, wear pink. Make your reservations early and get discounted tickets for this night of delicious offerings from the kitchen and an array of rose wines – all for a good cause.
Okay, here it is, as promised. A chicken dinner for any Sunday.
But this is not my grandmother's chicken dinner. Not a whole chicken, unless you buy the chicken in cut it into serving pieces yourself. Something I do not suggest as it takes up unnecessary time. I usually go to my favorite meat guy, and have him do it for me. I am perfectly capable of cutting up a whole chicken myself, but have no time to waste, either cutting or cleaning it up. I have him cut out the backbone, cut off the wing tips, then cut the rest of the chicken into 8 serving pieces. I take home the backbone and wing tips for stock. (I don't consider making my own stock a waste of time.)
Anyway, this chicken dinner long preceded my grandma, who I think threatened to leave heaven to slap me upside the head if I didn't make a civilized Sunday dinner. Napoleon's chef is said to have cooked this either before or after the battle of Marengo. Versions of the story vary. But since it was a battlefield dish, his soldiers pilfered most of the ingredients from nearby farms – chickens, eggs, etc. Don't ask me where they got the shrimp.
The fried eggs are very trendy. Who knew Napoleon's troops would be trendy in an American big city in the twenty-first century?
Makes 6 servings
2 ½ pounds chicken, cut into 8 serving pieces
olive oil to film the bottom of the pan
2 cloves garlic, crushed
4 tomatoes, peeled, seeded, and chopped
1 cup dry white wine
6 or 12 slices French bread rounds (for crostini)
6 large eggs
6 extra large shrimp
1/4 cup parsley, chopped
Juice of 1 lemon (4 tablespoons)
I'm not a bad girl. Haven't been since kids and the responsibilities that go along with them cured me. But this week, I did some bad things in my kitchen.
First, and worst: I planned to make tacos on Sunday. My grandmother, if she knew, would come right down from heaven and smack me upside the head. Sunday was a day for a family dinner. A civilized roasted whole (and only whole) chicken with potatoes and carrots. Rosemary and garlic seasoning them. A green salad with homemade oil and vinegar dressing after it. And pasta before it. On Sunday, dessert was permitted. From a bakery.
In my head, I was arguing with her that I had already thawed the ground beef. Her answer.
"Look around your kitchen. You got eggs, parmesan, bread, tomatoes, garlic, olive oil. Staples. Make meatballs. Put them in tomato sauce. And go buy a chicken! What kind of cook are you, anyway!"
I did.
My second bad was with knives. In a hurry to wash up, I put them in the sink. I was alone in my kitchen. No one got hurt. But if my culinary students knew I broke my priority knife safety rule, I'd never live it down.
My third bad happened at the Farmers' Market. No eco-friendly shopping bag. Okay, I never bring one. I object to them. They get dirty, from lovely just picked from the earth – as in dirt as we city slickers call it. And I bet none of those reusable bag devotees ever think of turning the bags inside out to throw into the wash.
Tomorrow I will apologize in spirit to my grandmother and post a favorite chicken dinner recipe. Right now, I gotta go cook it.
In the beginning was my grandmother. She cooked by feel. It was almost poetry.
"You knead the dough, and when it feels right, it is You taste the sauce as you go, and when it tastes right, it is"
She did her cooking early, before the day warmed up, as she learned in a tiny Italian hilltown. Transported by marriage to a cold New England kitchen, heat rarely mattered. Still, she meticulously followed this routine, and by afternoon, kitchen sparkling clean, Nonna settled into her comfortable wingback tuning in a fuzzy Julia Child on prehistoric PBS.
Much later, I realized my grandmother's fascination with the show: a woman cooking on television gave the act status. In JC's words: "…cooking is just as creative and imaginative an activity as drawing or music …" Nonna felt like a culinary poet.
So, although I've never consider kneading dough, I know my way around a kitchen because of these women …
I can slice, dice, pare, saute, braise, stew, and deep fry. Anyone can. Cooking is not supposed to be difficult. It's supposed to be life-sustaining.
No mysticism here. No camera angles either. Just information and ease of play.
"I don't cook nutrition." My job as a chef means cooking food that tastes good, not necessarily cooking food that is good for you. I make no excuses, no apologies. Cooking is my art form. And my living.
Until recently I only thought of nutrition regarding my children, and I blindly followed the USDA Food Pyramid or other highly regarded guidelines. Yesterday I picked up a book called Wheat Belly by William David, M.D., and although I usual look at these one-food-cures-everything diets as just a way for a physician to sell books and make money during retirement, this one is an eye-opener.
He talks about the all-pervasiveness of wheat in our diets, how wheat has been genetically altered since 1985, and the health consequences of a.) that alteration, and b.) too much wheat, It certainly has made me sit up and take notice.
As my kids say, "just sayin'."
Ten o'clock. The neighborhood's quiet has finally been broken by the hum of lawnmowers somewhere down the street. For the last two hours, I've enjoyed quiet. Throwing open the back door and looking out to my garden of basil and rosemary and lemon thyme with some geraniums woven in for color. I indulged myself in the rare morning quiet, listening leaves clicking softly against one another in the wind, a pair of cardinals calling to each other. I lost myself for an hour in a book, a a pot of strong coffee, a toasted English muffin slathered with butter and raspberry jam, and glances at an American flag flickering its red stripes in the spaces between leafy branches. The computer and piles of work sat accusingly on the desk, jealous that I hadn't yet paid them attention.
Now, I've snapped to back to reality, vacation over, the coffee pot practically drained, the cardinals flapping furiously away. The lawnmowers buzz like a swarm of crazed bees as more landscapers unload equipment around the neighborhood. The refrigerator starts depositing ice cubes furiously into its bin. I'll turn on sports radio full blast to my favorite broadcaster, as long as he's talking baseball. Pick up the kitchen. When the noise stops, I'll move the computer outdoors and try to outrun the sun.
Maybe later, I'll put together a berry crisp with my cache from the farmers' markets: they're just about to go too soft to put on my Cheerios.
ANY BERRY CRISP Makes about 6 servings
5 to 6 cups mixed berries, any kind
1/3 cup sugar
Grated zest of 1 lemon
1 cup AP flour
½ cup brown sugar
½ teaspoon ground cinnamon
1 stick unsalted butter, cut into pieces
½ cup rolled oats
1/3 cup chopped nuts (walnuts, hazelnuts, almonds, or any combination)
Whipped cream for serving
"If thou art wise, lay thee down and steep thyself in a bowl of summertime." –Virgil
If I didn't know better, I'd think he was talking about tomatoes. What else could be considered more a bowl of summertime? But too bad for Virgil as he lived long before the discovery of the Americas – and tomatoes which are native to this hemisphere. Poor guy never got to taste them.
I got this photo below from an avid gardener who sure grows tomatoes much bigger and better than I do. A delight. When I do get a batch of my own and the weather cools enough for me to dare use the stove, I'll be more creative with them For now, I'll be content to cut them into wedges and treat them to splashes of olive oil, sprinkles of red wine vinegar, and showers of chopped fresh basil, salt, and pepper. If I happen to remember at the store, I'll buy goat cheese or blue cheese crumbles, and sprinkle them on as well.
Kennebunkport. A short get-away. Wanted to absorb the town's tranquility. It had always been a refuge. It's still fun, but no longer tranquil. The Bush family, who once roamed the town acknowledged as neighbors from the point, transformed it by getting elected president. On shop features logo stuff, marked #41 and #43. Cute.
Tourists enthusiastically criss-cross Dock Square, but dodging traffic on a weekend approximates Manhattan. Allison's, the little greasy spoon where my brother once cooked breakfast, specifically "eggs with hats," now does lunch and dinner at much higher prices. Breakfast elsewhere downtown overpriced and underwhelming. However, it's easier to find an ice cream cone. And to its credit, the town has resisted turning into a mall.
Most of the old shops are gone, like the one that sold sturdy canvas bags and fowl weather gear. The aging hippie artists making pottery have fled or retired. And the beloved bookshop that overlooked the trickling river has closed. A sleeker, if less funky, book shop has opened on the edge of town.
So has an Irish pub on the river's edge with live music performed in a beautiful atmosphere outdoors. The staff doesn't exactly advertise it. Recent exchange:
"Do you have live music?"
"I expect so."
"Does that mean you have a band."
"I expect so."
"Are they playing tonight?"
"I expect so."
"I don't quite comprehend, does I expect so mean yes?"
"I expect so?"
The candle shop remains a stalwart. The best artisan shop on a corner of Dock Square has expanded. The White Barn upholds its standards. So do many of the inns, the old wooden ones maintaining their musty chic, the new and polished ones, still others brimming with antique splendor. And the honor parking continues, although a paid lot overflows.
Still, I miss the eggs with hats.
TO MAKE EGGS WITH HATS: Take a slice or several slices of bread and cut a circular hole in the center with a sharp knife. Melt butter in the bottom of a skillet. Toast the cut outs in the skillet on both sides; remove from the skillet and set aside, keeping warm. Put as many slices of bread into the skillet as it will hold, adding more butter, if needed. Toast on one side. Flip to the other side. Break a whole egg into the center of the bread and cook until egg is nearly done. It will attach to the toast. Turn over gently with a spatula. Transfer to a plate, and top with the cut out toast (the hat).
Returned to blistering heat. Glad to have been on home soil for Independence Day, but with all the festivities over, wondering how to keep cool in the kitchen. And how to celebrate Bastille Day at the table. Have found a delicious salad made with fennel and lemon and olive oil. I know I've been over the top with fennel lately, but that licorice flavor tames heat. And no one else is buying it in the grocery store and few at the farmers' market, so I get to choose the best bulbs.
This salad is neat because it give me a choice of a whole array of herbs that might taste good with it. I think dill or mint. I've been thinking about skipping herbs and using capers instead, giving it a nice salty taste. Or maybe shaking up the whole concept of a savory salad with a handful of raspberries and raspberry vinegar.
2 medium bulbs fennel
juice of 1 lemon
extra-virgin olive oil (EVOO)
coarse sea salt and fresh ground black pepper, to taste
a handful of chopped fresh herbs, to taste
(Optionally, skip the herbs and add a handful of fresh raspberries)
Fish in ashes: …place it tenderly in fig leaves and tie them on top with a string, then put it under hot ashes, bethinking thee wisely of the time when it is done and burn it up not …" Archestratus, 4th century BC, Roman.
Inspired traditional salmon for July Fourth menu. At fish store, where they will have sides of salmon, I will ask them to take out the pin bones. And they will try. But I'll have the tweezers ready in case they miss any.
It's hot as hell, so I'm n a shortcut, using bottled dressing for the dill sauce. Yesterday I tried a bottled buttermilk dressing as a cheat on my Caesar salad. I just didn't feel like standing around making the mayo, after making homemade croutons. The dressing comes in one of those old-fashioned bottles that the milkman once used to deliver cream. After I processed in a few anchovies and a clove of garlic, only one person guessed it wasn't homemade.
For tomorrow's salmon, I plan to use it again, chopping in some fresh dill leaves. I'll oil the grill, put the salmon, skin still on. Skinless side first, for 2 minutes, then skin side down til that skin starts to crackle and burn around the edges. It doesn't take long. And I'll boil up some new potatoes and toss with oil, vinegar, and mustard. And a green salad. Vanilla ice cream for dessert topped with red and blue berries.
Les Halles! Parisian heaven for cooks and food lovers! Shops and eateries on every corner, each with its own specialty – cheeses, cutlery, pig's head, onion soup, copper. It's that last, copper, that I'm hunting. At Dehillerhan, the shop recognized worldwide as copper royalty. I own a paella pan brought from here years ago. But I've dreamed of coming here myself to choose a copper item.
The shop's charm is in its lack of charm. Creaky wooden floors, sturdy shelving tightly packed and piled nearly 2 stories high with equipment of every sort, some beautiful and useful, some just useful, but none just beautiful. Each piece has a purpose. Stockpots big enough to bathe in and stirring spoons the size of canoe paddles, obviously not for home use. Tourists squeeze through the narrow aisles, some calculate prices and squeeze out again, some look at each piece and sigh, others look with purpose. I am one of those. I know what I want – thick copper with sturdy lining to age beautifully while shouldering a bouef bourguinon or coq au vin without toughening the meat. I find it, but continue wandering just for the pleasure of touching each item and listening to the clerks field phone calls in French.
When I put my hand on it, one of the attendants appears at my side, speaking perfect American-English. He climbs a ladder high above the room to mine a shiny, new one, still in its box. Then discusses the best way, the fastest way, and most economical way to get it home. I choose to keep it in my possession. He packs it
in sturdy double bags marked with the colorful chicken logo. And I'm off. It's cold and rainy enough in Paris to use the pot immediately. But I'm going home to July heat where I will place it on the kitchen counter to admire for a few months.
The Paris I'd dreamed about was gone. Despite re-reading Hemingway, Fitzgerald, Stein. And Alice B. Tolkas' cookbook. Despite revisiting Miro's and Picasso's and Brancusi's art. Gone. I wandered down Rue Odeon hoping to breathe in a misty past. Just blank windows. Grey and tan and khaki buildings. And me, looking upward at the skeleton of Sylvia Beach's original book shop.
The bistros that artists once inhabited still stand. Disney-fresh, their chalkboard menus blare severely inflated prices at unwitting tourists. No scent of Hemingway's ghost at Brasserie Lipp where I'd planned on that meal from A Moveable Feast. He could not have afforded it today. I stood across the street and tried to squint the past into view.
"… the pommes a l'huile were firm and marinated and the olive oil was delicious," he wrote. "I ground black pepper over the potatoes and moistened the bread in the olive oil … I ordered another serving and a cervelas. This was a sausage like a heavy, wide frankfurter split in two and covered with a special mustard sauce…"
French food authority Patricia Wells calls this "an old-fashioned bistro dish…" She recommends "the best quality precooked sausage you can find." She gently urges the cook to make the mayonnaise from scratch, and serve a "tossed green salad placed on the same plate." And the essential sliced crusty baguette
HEMINGWAY'S SPECIAL MUSTARD SAUCE FOR SAUSAGE Remoulade Makes 4 servings
1 cup mayonnaise, preferably homemade
1 tablespoon Dijon mustard, or more to taste
Another day, well, really, late night in Paris. And still thinking about what happens to all that bread in a city where FRESH is the watchword. Au Pied de Cochon (it means "the pig's foot"), provided another answer. Onion soup! Hot and soothing and topped with thick slices of yesterday's baguette and grated cheese. Not to mention the meltingly tender onions at the bottom of the bowl.
Popular for decades, this restaurant packs them in every night. More so after 10 o'clock as it never closes. Never. This brasserie is still hopping after all the other venues close. So, for anyone who's been partying until the wee hours, this is the place to go to finish off the evening – even at 3:00 AM. And the place to go when it's still raining in Paris. Still.
Makes 6 servings, easily doubled
My advice on this one is to get a nice sturdy ovenproof roasting pan, like one of those turkey pans with handles, to put the bowls into for the broiling step. That way, soup won't slosh on the bottom of the oven or on your floor, or burn your hands as you try to transfer it to the table at the perfect temperature – hot, hot, hot!
The chicken stock, rather than beef, was a bit of a shock to me, but some cooks outside the restaurant make it with half chicken, half beef stock. After tasting the original, I'll stick to this recipe.
1 or 2 large white onions, weight about 1 pound, thinly sliced
2 cups dry white wine
2 tablespoons unsalted butter
6 cups chicken stock
6 thick slices "day old" crusty baguette
2 cups grated Gruyere cheese
What the heck do Parisians do with all that extra bread? Eat anywhere in Paris, a bistro, a brasserie, a fine restaurant, a cafe, or a private home, and a basket of thickly sliced baguette is as important to the table setting as cutlery. Not a skimpy 3 or 4 slices, but piled high. No butter. No olive oil. The bread is so good it stands alone. No bread plates, either. A few eateries run by the cool new chefs whose cutting edge menus use the classics as a jumping off point, serve butter beside their bread basket.
The basket is passed with pate, with the main course, with the salad course, with the cheese course. The basket never goes empty. It's constantly restocked.
The baguettes are so uniformly beautiful that I swear they are from the same place. Golden and crisp on the outside, tender with a large crumb and air holes inside. It's just the standard. One night I sat down at a brasserie on Rue Cler, known for its flower and vegetable markets. A waiter plunked down a basket of bread that could have come from an American supermarket bakery. I left. Found a much nicer place a few doors away.
The question still stands. No one could eat all that bread. Especially at home. At home, they turn it into a variety of dishes. Two in particular. Onion soup. Onions cooked for hours until sweet, good stock added, then slices of yesterday's baguette topped with cheese and slid under the broiler. And then, there's lost bread, pain perdu, never called "stale" or "day old" as we do in the USA. It's yesterday's baguette dipped into eggs – eggs are very big here – and fried until golden. Then crowned with confectioner's sugar. We call it French toast. And to make it authentically, I use a baguette.
This is based on my favorite American recipe from Marion Cunningham's Breakfast book. I changed up the American white bread for the French baguettes.
3 eggs
3/4 cup milk, light dream, or heavy crem
salt, to taste
12 slices from a day old baguette
1/2 stick butter
Parisian women don't wear jewelry. They wear scarves. They wear them with panache. Over dresses, with sweaters, under raincoats. The luxurious swathes of cloth might be cotton or silk or wool. Age is never a factor: toddlers barely out of the stroller through elderly women in wheelchairs proudly sport them. And everyone can tie a chic knot or toss carefully enough to appear careless. At Hermes, the gold standard of scarves, customers take lessons in elegant drapery, the better to show off the product.
Why a scarf? Is it practical? The weather has been inordinately cool this spring and a scarf adds an extra layer of warmth. Besides, Paris rain is not an urban legend: a scarf keeps droplets from straying down the collar. Is it esthetics? Jewelry, from street vendors to museum shops to the security guard flanked shops, is unremarkable. Nothing that Jewelry Television (JTV) doesn't do better. Is it style? The daily uniform consists of a well-cut black dress, or skinny black slacks or dark wash jeans with stylish boots, under a short black belted trench. An assortment of scarves keeps it fresh.
Anyway, a woman here without a scarf is like a salad without a proper vinaigrette. And I've just learned a trick for vinaigrette – a dash of licorice-flavored liqueur added to the oil, vinegar, and lemon juice. A bit of Dijon mustard and coarse sea salt doesn't hurt either.
PASTIS VINAIGRETTE Toss this with any type of salad from crisp fresh greens to steamed green beans – or haricot vert, those skinny green beans, if you can get them.
2 teaspoons champagne vinegar
2 teaspoons lemon juice
1 tablespoon pastis (or sambuca or anisette)
1 teaspoon Dijon of Dijon-style mustard
1/3 cup best quality olive oil
coarse sea salt and freshly ground black pepper, to taste
I love the idea of ratatouille. Romantic darling of restaurants in summertime, especially those with outdoor patios or sidewalk tables. Easy way to use very ripe, seasonal veggies.
What I don't like – aside from the fact that so many kids think that Ratatouille is a cartoon rodent – is zucchini. I hate zucchini. Except when seeded, cut into strips, treated to standard breading procedure – seasoned flour, egg wash, flavored bread crumbs – and pan-fried. But normally, I hate the character of zucchini, its texture, seeds, and bland flavor. I know zucchini is an intrinsic part of the recipe. But is it necessary?
I've spent a few weeks playing with the basic recipe, looking for a solution, an substitution. And I did. Fennel, that bulbous celery look-alike that tastes like mild licorice. It adds texture, flavor, sweetness. And lacks seeds. It fits in perfectly with the other classic ingredients – eggplant, sweet red peppers, tomatoes.
So here's my new and improved version with a few of my own tricks:
1. Don't be scared off at the amount of olive oil. I have already pared it down from an old recipe and this is the amount that works.
2. I use small, narrow eggplants – fewer seeds. Seeds are bitter. I peel, but it's not necessary.
3. Ratatouille is often seasoned with expensive saffron. I use about 1/8 teaspoon of the ground saffron which dissolves right into the sauce more easily than threads. Also less expensive than the threads. Without access to saffron, I substitute an equal amount of Goya brand Sazon Con Azafran, a seasoning mix containing saffron. It's packaged in small yellow and orange boxes and found the international section of the supermarket. Read the package carefully as the company makes many flavor mixes.
4. I make ratatouille a day ahead and refrigerate overnight. Then bring it nearly up to room temperature. More refreshing flavor, and flavors have a chance to blend.
Makes enough for 6 to 8 servings
1/3 cup olive oil
5 medium red onions, thickly sliced
1 large bulb fennel, trimmed and bulb thinly sliced
2 small eggplants, cut into 2-inch chunks
2 yellow and 1 red bell pepper, seeded and sliced
8 medium plum or roma tomatoes, coarsely chopped
1/8 teaspoon saffron or Sazon seasoning (see above)
5 sprigs fresh tarragon or thyme
salt, pepper, to taste
In some parts of the country, every food gets a turn in the deep fryer. From Oreos to butter. It all seems more delicious with a batter and a crisp coating. Love it! Not every day. But for special occasions.
In other parts of the country, every food gets a turn on the grill. Over the last few years I've experimented with sweet potatoes, pineapple, avocado and several other things. Just like the deep fried, not every day. This season, I understand the grill is gonna get its share of sweet stuff. Someone just whispered to me about grilling donuts. Okay, caramelize the sugars on a glazed donut. Maybe the same with a cinnamon and sugar coated one. Not so sure about a filled one.
This will be my next trick. And then, I'm gonna try grilling strawberry shortcake. Okay, not the whole thing, but maybe the cake could benefit from 30 seconds over the flame.
Will keep you in the loop.
"Wish I had time for one more bowl of chili."
Legend has it that those were the last words of rough and tumble cowboy Kit Carson. Some bucket list!
I've never made a bucket list. If asked what might be on mine, I can list only going to an opera. The Met. I grew up I hating opera – too stagey, too overblown, too much. I'd heard enough with an Italian grandpa in the house, urging the family to watch an opera on PBS or listen to a recording. But, mostly he hummed at a moderate volume or belted out operatic themes at the top of his lungs while tending his vegetable garden. Now, I wonder what I missed.
Anyway, I think we don't actually write down bucket lists because we'd have to come to terms with the "why." And like the cowboy, rather than climbing Everest, a real bucket list might just consist of life's basics.
So, in the cowboy's honor, I'll make chili tonight. A recipe, not THE recipe. There is no definitive recipe. It depends on the cook, the county the beans.
For me, it's the peppers. No matter whether I stir up a pot packed with meat, or a vegetarian version with just beans, ground chipotle powder is my pepper of choice. Nice and smoky, and because it incorporates easily, no one bites into a mouthful of overwhelming heat. The flavor, as mild or spicy as the cook intends, reaches every bite.
"My kitchen is a mystical place, a kind of temple … where the surfaces seem to have significance, where the sounds and odors carry meaning … from the past and bridges to the future." – Pearl Bailey
My kitchen, the room where I spend so many happy family hours. The place where I re-create my grandmother's food and present it to my kids so that they know their heritage and carry it forward. Then, there are the dinners that have been inspired by trips we have taken – chocolate stout cake from Ireland, ziti alla carbonarra from Rome, paella from Havana. These hold memories in a way that photos can't because they conjure up the aromas and flavors of the place.
An acquaintance advised me to bring music back from a trip. So we always look for a CD and play it while we cook. Sometimes we mix them all up. Last Saturday I found myself making meatballs while dancing to the Drop Kick Murphys.
There's been a lot of dancing in my kitchen. Hugging and kissing, too. And as the family grows, I wish for more. Music, dancing, kissing, and of course, cooking.
Makes 10 to 12 servings
Butter for the pan
2 cups flour
¾ cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup Guinness stout
1 cup molasses
4 eggs
½ cup granulated sugar
½ cup dark-brown sugar
1 cup vegetable oil
Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of "From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston." Reach her by email at email@example.com.


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Clever Engineering Renews Wrecked Steel Mill Coupling
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Computerizing Records Helps Plane Parts Production Take Off
January 31, 2013 3:13 pmWhen Martha Paluch returned home to help run the family business her father had started with a partner in 1989, she experienced what might be referred to as "paper shock." "I came back with expectations of changing times and going greener," says Paluch, now a 25-year-old operations specialist at Phoenix Manufacturing, where her mother and brother also work.
A New Industrial Revolution
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Protecting Cables From Damage
January 31, 2013 2:19 pm | by John Gavilanes, Director of Engineering, LappOf all the chemical exposures that can affect the life and performance of electrical cables, oil is one of the most damaging. Used as a coolant and lubricant in many industrial settings, oil can inflict molecular damage on the polymers used for cable insulation and jacketing. If ignored, oil damage to cables can be severe, ultimately resulting in cable failure, downtime, and replacement costs.
Speed To Market 2013
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Argyle Welding Supply Now Tracking Smarter
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New Research Indentifies Major Climate Threat To Global Supply Chains
January 28, 2013 8:08 am | by CDP & AccentureSeventy percent of companies believe that climate change has the potential to significantly affect their revenue, a risk which is intensified by a chasm between the sustainable business practices of multinational corporations and their suppliers, according to research published today by the Carbon Disclosure Project and Accenture.
Ten Pitfalls To Avoid When Selecting A CMMS/EAM (Part 2)
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January 23, 2013 8:08 am | by David Berger, Director, Western Management Consultants, TorontoAs companies search for ways to get the most out of their existing operating assets, CMMS/EAM software is key. When it comes to researching, selecting, and implementing the right CMMS/EAM, the same mistakes have been made for decades and some new ones have emerged.
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Solar Carports: Refueling Stations Of The Future
January 21, 2013 8:08 am | by Seth Cutler, GE Energy's Industrial Solutions businessSolar photovoltaic (PV) technology has been around for most of the 20th century; however it has only made financial and commercial sense in the last five to 10 years. The growth of the PV industry has been driven by the improving economics associated with a PV install as a result of cost reductions and incentives.
A Closer Look At The American Taxpayer Relief Act Of 2012
January 21, 2013 8:00 am | by Mary Balmer, CPA, director of research and development for Sage North AmericaThe American Taxpayer Relief Act of 2012, signed into law on January 2, 2013, avoids the scheduled increases to individual income tax rates for most Americans andextends a host of expired and expiring tax provisions for both individuals and businesses. A sigh of relief has been heard as at least one portion of the fiscal cliff was narrowly averted. It also ends the long and acrimonious debate over the Bush-era tax cuts.


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Some information is missing or invalid below.
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- Details:
- 7-piece set includes: 6 steak knives & tray
- Hand wash
- Manufacturer's 25-year limited warranty


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Ethanol mandate fails economically and environmentally
Tuesday, February 14th, 2012Mandated use of ethanol as a partial substitute for gasoline was supposed to decrease our oil imports and be more environmentally friendly. But like many green fantasies, the program has failed on both counts.
While the mandate may be a boon to corn growers, especially large agribusiness, it is not cost effective for end users. Currently, seasonal gasoline is 10% ethanol, but E85 (85% ethanol, 15% gasoline) is being touted as a solution to our dependence on foreign petroleum sources. Ethanol contains less energy than gasoline. Consumer Reports (Oct., 2006) tested E85 in a 2007 Chevrolet Tahoe FFV (flexible fuel vehicle). CR found that E85 delivered 27% lower mileage compared to gasoline in the same vehicle. The Tahoe traveled 300 miles on a tank of E85 compared with 440 miles on gasoline, so you will have to fill the tank more often with E85, making it more expensive and less efficient.
A new study by Michigan State University economist Soren Anderson says in part: "Federal law requires increasing volumes of renewable fuels to be blended with the nation's fuel supply. This year, the requirement includes the use of more than 13 billion gallons of corn-based ethanol nationwide. Ethanol is more expensive to make than gasoline and must be sold at a loss or subsidized unless consumers are willing to make up the difference." "If our goal is to reduce greenhouse gas emissions, this is quite a costly way to go about doing it."
Corn ethanol, produced in any quantity to make a difference in oil imports, will take massive amounts of land, destroy habitat and forests, and threaten our food supply. It takes 1,700 gallons of water to produce one gallon of ethanol according to a Wall Street Journal report of a Cornell study. A study from Virginia Polytechnic Institute found that "the most water-efficient energy sources are natural gas and synthetic fuels produced by coal gasification. The least water-efficient energy sources are fuel ethanol and biodiesel." A study by the University of Calgary questions the ethics of burning a food crop for fuel. It also notes that the required land use change results in a net increase of greenhouse gases. Ethanol produced from sugarcane rather than corn has also been touted as a solution. However, a study has shown that when all productions steps are taken into account, the greenhouse gas emissions from sugarcane ethanol are higher than those from burning fossil fuels.
Use of ethanol for transportation fuel has not reduced our petroleum imports. According to the Energy Information Administration, between 1999 and 2009, U.S. ethanol production increased seven-fold, to more than 700,000 barrels per day. During that period, however, oil imports increased by more than 800,000 bl/d.
Burning ethanol-gasoline blends produces more ozone and hence smog which creates a health hazard.
Cellulosic ethanol has been touted as an alternative to corn- or sugar cane based ethanol production. But that too seem economically non-viable. Recently we learned that a cellulosic ethanol plant in Georgia has failed. The project raised $320 million, largely in the form of federal, state, and local subsidies, but the plant never produced a drop of ethanol. Nor did the factory ever hire the 50 to 70 permanent employees its promoters had promised. This shows, again, that the government is incompetent at picking economic winners.
While use of ethanol may have seemed like a good idea at first, there are too many unintended and detrimental consequences. Closer scrutiny shows it fails on too many levels to ever be considered as a viable alternative to fossil fuels.
At the end of 2011, Congress failed to renew the federal tax credit for blending ethanol into gasoline and a 54 cent-per-gallon tariff on imported ethanol. However, the mandate remains. It's time to get rid of that too.
See also:


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2009-10-20 21:55
LIG Nex1 Launches New Internet Site
By Jung Sung-ki Staff Reporter LIG Nex1 has launched a brand new Web site to provide extensive and in-depth information on the defense systems it has developed, ahead of the Seoul International Aerospace & Defense Exhibition 2009 and the Naval Defense 2009. The move is part of efforts to further promote the firm globally and become a ``top-tier'' international defense company by 2020, the company said in a news release. LIG Nex1 earned $720 million in defense sales last year, the largest amount among defense companies here. The Internet site (www.lignex1.com) has both Korean and English services and carries images of its ground, naval and air defense systems, the release said. Information on the firm's history and previous exhibitions are available. Hwang Chi-bok, an executive director of the firm's strategy planning team, said the Web site will help ordinary citizens as well as defense-related people understand the industry. ``The latest updates of the homepage will play a key role in raising the profile of South Korea's national defense industry internationally, as well as promoting our company domestically and globally,'' LIG Nex1 President and CEO Koo Bon-sang said. The firm held a ceremony to declare its ``True Dream Partner'' vision at its branch office in Gumi, North Gyeongsang Province, Oct. 19. ``Our firm will continue to develop and pursue strategic programs to solve pending national security issues by making the most of our firm's state-of-the-art technology and network systems,'' Koo said. To that end, LIG Nex1 will further boost its research and development (R&D) of up-to-date weapons systems ranging from surveillance and reconnaissance to precision-strike systems through aggressive investment, he said. The firm will maintain or increase its current 40-percent ratio of R&D personnel and establish more ties with domestic and global research institutes, he added. Established in 1976 under the name Goldstar Precision, LIG Nex1 is regarded as a top defense company in South Korea. It develops a wide range of defense systems, including precision-guided missiles, underwater, radar, fire-control and electronic warfare systems, communications, and avionics. firstname.lastname@example.com |


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General Community > Scripting Help
Karma Icons
Mr. Peanut:
I don't know anything about SMF. I downloaded FileZilla, where I can see the names of my forum files such as icons, themes, avatars and so on. Next dragged the images from my desktop into the various files. Then I keyed the name of the file into the field in Membership Groups, in the forum back end.
Well that's all fine. So why not drag that anchor file into that images directory? The rest of the setup looks fine, you just need to get that file into your hosting space, just as you said you did with the images from your desktop
Mr. Peanut:
I dragged it into the images file, default file, icon file. I put it seven different files just to be sure but no luck yet.
Do you have a file called "anchor-icon.png" in the folder "http://www.funlanta.com/Themes/default/images/" ?
My browser says you don't
Mr. Peanut:
I can't seem to find a file that starts with /www.funlanta.com/ but I found all the other sub files.
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There a number of actions you should take to ensure that your app is secure before you put it into production.
Review permissions in your apps
Prior to launching your app into a production environment, it is advisable to review all the roles and permissions you have set up. During development, you may find that you added various permissions which may or may not still be required once the app is complete. Review all permissions and delete any that are no longer required.
Also make sure that you review the roles and permissions that are set up for the sandbox app. By default, every new App Services account has an app named "sandbox" that is already created under your new organization. This app is no different than any other app that you might create, except that the Guest role has been given full permissions (that is, /** for GET, POST, PUT, and DELETE). This eliminates the need for a token when making application level calls, and can make it much easier to get your app up and running.
Prior to taking your app live, you should secure it by removing any Guest permissions for /**. (See Managing access by defining permission rules for further information about setting permissions.) After you secure your the app, any calls to the API will need to include an OAuth token. Oauth tokens (also called access tokens) are obtained by the API in response to successful authentication calls. Your app saves the token and uses it for all future calls during that session. Learn more about access tokens in Authenticating users and application clients.
Review test accounts
If you created any test user or test administrator accounts during development, these should also be reviewed for relevancy and security. Delete any test accounts that are no longer needed. If these accounts are still needed, make sure that passwords have been secured to the standards required by your app.
Use https
Make sure that any calls you make to the API are done using the secure https protocol, and not the insecure http protocol. The proper application endpoint is: https://api.usergrid.com
If your app is a web app, that is, an app served by a web server, make sure that the app is served using https.
Acquire access tokens in a secure way
There are various methods for acquiring an access token (see Authenticating users and application clients). One method is to use the application or organization level client secret-client id combination. This method should not be used in client applications (this is, apps that are deployed to a device, and which authenticate and make calls against the API).
That's because a hacker could analyze your app (even a compiled, binary distribution of your app), and retrieve the secret-id combination. Armed with this information, an attacker could gain full access to the data in your account.
Instead, use application user credentials. This means that your app's users should provide a username and password. Your app would use these to authenticate against the API and retrieve an access token.
The client secret-client id combination should be used only in secure, server-side applications where there is no possibility of a hacker gaining control of the credentials.


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Heart attack survivor lauds life-saving phone call
BY WILL PINKSTON firstname.lastname@example.com
The Paducah Sun
Aug 20, 2012
| 426 views | 0
ALLIE DOUGLASS | The Sun Western Baptist Hospital RN Beth Taylor answers calls at the hospital's call center. The nurses take health-related calls 24/7 to advise people whether they should go to the ER, see their doctor or if they can be treated at home.
ALLIE DOUGLASS | The SunRN for Western Baptist Hospital Beth Taylor answers calls at the hospital's call center on Tuesday afternoon. The nurses take health-related calls 24/7 from people in the area and advise them whether they should go to the ER, see their doctor or if they can be treated at home.
It was exactly five years ago this month that faint chest and neck pains prompted a swift rush to the emergency room for Dennis Rittenberry in the back of an ambulance.
A 30-year veteran firefighter and emergency responder for Concord and Lone Oak fire departments, Rittenberry already had a sneaking suspicion of cardiac troubles, but it wasn't until fellow EMT Faron English began administering nitroglycerin as a preventive measure did Rittenberry's condition become clear.
"In the back of my mind I'm thinking I might have a heart condition, and in a few seconds I thought I was going to be sick," Rittenberry said. "He turned around to get a container and turned back around and I was gone. Then he went to work."
Rittenberry suffered a kind of heart attack that emergency responders often refer to as "the widow maker" — when blood doesn't pass through the left ventricle — and life-saving treatment literally came down to a race against the clock.
Wheeled in through the emergency room doors of Western Baptist Hospital, Rittenberry can't remember much after medical staff began their operations, but woke up two hours later in the hospital's intensive care unit with an entirely new perspective on life.
"That whole day's just something you don't forget," he said.
Today, the 59-year-old can vividly remember the one action that saved his life: when minutes mattered the most, Rittenberry made the most important phone call of his life to Western Baptist's Health Line call center.
A conversation worth having
The 24/7 medical call center, staffed by registered nurses, provides a unique health inquiry service to the community, completely free of charge to callers.
"It is there to help get people to the right level of care, at the right time," said Marchita Sutton, Health Line program manager.
Anyone suspecting a heart attack or serious medical conditions should call 911. In Rittenberry's case, where he was unsure of his status, the call helped make him aware of what could be happening to his body.
"The nurse was able to convince him that his condition was serious enough for the emergency room, but he was by himself and she was able to talk him into calling 911," Sutton said. "Had he tried to drive himself, he would've had an accident."
The Health Line service also provides additional advantages, in that callers can phone in a question and receive advice based on their symptoms, without having to schedule a doctor's appointment or visit a clinic. While the Health Line nurses do not diagnose, they do suggest the best course of action to take, which in some cases could be simple home remedies.
"We get a lot of calls about bug bites and sunburn, and those can be serious if let go, but they can also be treated easily at home," Sutton said.
The call service also provides a follow-up with patients after they're discharged from the hospital to check if they received their medications or have additional questions or concerns, providing a helping hand in sometimes-confusing times.
In addition to the Chest Pain & Stroke Hotline and the general inquiries Health Line, the call center also fields questions specifically involving the newest additions to the family with StorkLine. The 24/7 perinatal line allows mothers to ask questions about themselves and their babies, especially immediately after giving birth.
"It just makes us feel excellent to provide this type of help and getting someone to the right treatment," Sutton said.
Giving back
As he has every year on the anniversary of that fateful day when medical workers restarted his heart, Rittenberry returns to the Baptist Heart Center to celebrate his second birthday with the people that kept him ticking.
Marking his fifth second birthday on Aug. 7, Rittenberry invited staff from around the hospital — emergency room, intensive care unit, cardiac care unit, radiology, Angel of Mercy, physicians, Heart Center and call center — to a small celebration in the Heart Center's auditorium. About 100 people attended the festivities thrown purely for the sake of saying thank you.
For Rittenberry, one simple gesture made a world of difference, and there's no reason why people should overlook the vital services provided by the call center.
"I don't care who your doctor is or what hospital you go to, you know your body and if something is going on that's not you, you need to call immediately," he said.
"Definitely calling the help line saved my life."
n Contact the Chest Pain & Stroke Hotline at 1-800-575-1911, for immediate advice about stroke or heart attack symptoms.
n Contact the Baptist Health Line at (270) 575-2918, for general medical inquiries.
n Contact the StorkLine at (270) 575-BABY, for immediate advice about newborn or perinatal care.
Call Will Pinkston, a Paducah Sun staff writer, at 270-575-8676.
Copyright 2013 The Paducah Sun. All rights reserved.
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COLORADO SPRINGS, COLO. -- A man wearing a black ski mask robbed a Colorado Springs Subway early Monday morning, police said.
The suspect is described as a white male in his 20s, about six-feet tall with a thin build. He was last seen wearing a dark zipped hoodie and dark pants.
Police said the man entered the Subway, located near Research and Union, early Monday and demanded cash from the register. He also told the employee to open the safe. The employee, according to police, told the man the safe had already been taken in another robbery.
The suspect took an undisclosed amount of money and flef west out the back door, police said.
Any information on the crime can be reported to police at 444-7000.


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does anyone have any examples of black/dark humor jokes they've heard/read? i'm bored and need a laugh
does anyone have any examples of black/dark humor jokes they've heard/read? i'm bored and need a laugh
Black humor isn't allowed on the forums.
Everybody's a jerk. You, me, this jerk. That's my philosophy.
what's the best part of having a threesome?
watching your parents fuck
wikipedia article about the universe of energy attraction at epcot
tapped out origin username: ryorei8957
If it's called tourist season, why can't you shoot at them?
What does Hannnibal Lector call prostitutes?
is this an official rule? 'cause i couldn't find it.
that's one of those things where i know i'm going to hell for even chuckling at that.What did the little boy with no arms or legs get for Christmas?
Spoiler: (highlight to read)
what's the best part of having a threesome?
Spoiler: (highlight to read)
watching your parents fuck
second ones funnierIf it's called tourist season, why can't you shoot at them?
What does Hannnibal Lector call prostitutes?
Favourite/least favourite by seasons that I own (somewhat stolen from Financial Panther):
3 - Dog of Death/When Flanders Failed 4 - Lisa's First Word/So it's Come to This: A Simpsons Clip Show 5 - Secrets of a Successful Marriage/Bart's Inner Child 6 - And Maggie Makes Three/Another Simpsons Clip Show 7 - Marge Be Not Proud/Bart the Fink 8 - Homer's Phobia/The Simpsons Spin-Off Showcase 9 - King of the Hill/Trash of the Titans 10 - Wild Barts Can't Be Broken/Maximum Homerdrive
can't believe i actually took the time to go through the rules of the forum
classic example of dark/uncomfortable humour in my view.
I have gone
'No, he's just making another stupid joke about "WELL I GOT BANNED FOR THREATENING AL JEAN WITH DEATH SO WE MUST NOT BE ABLE TO POST ANYTHING INSULTING"'
[Edit - For once you weren't bitching about something I posted, my apologies Riviera]
Last edited by Bleedin' Gums Murphy; 03-10-2012 at 02:49 PM.
Homer I Am
I genuinely think he is either related to Al Jean or he is Al Jean! Best to leave out the insults of mein fuhrer and keep them for private conversation, if you ever wish to send me any Jean hate, feel free to send a PM.
^ You Canadian's sure love saying eh don't you Anyways back on topic...
Daffy's breakdown about 14 seconds in gets pretty dark. Love it!
Okay, since you can't seem to get it through your thick skull, let me explain it to you:
I DON'T CARE WHAT YOU THINK ABOUT AL JEAN. Those are not the jokes I'm referring to. You can bash Al Jean until the cows come home for all I care. What annoys me is this self-righteous attitude that you and Homer I Am have when you say things like "I hate Al Jean, WHOOPS I FORGOT IMA GET BANED LOL". It's like you don't even know why you were banned.
Oh, and I see you're still using name-calling. Charming.
What are you talking about? You say we can slag Al Jean all we want but we aren't allowed to question why we are banned and correct me if I'm wrong but NEVER has anyone ever said anything along the lines of "I hate Al Jean, WHOOPS I FORGOT IMA GET BANED LOL", unless you can back that up with some evidence, eh eh eh EH EH EH?
We don't have any self-righteous attitude. If you are correct, and that isn't often, then we can slag Al Jean all we want and won't be banned. Does that work for you, eh eh eh EH EH EH?,
Obviously you don't understand the difference between literal and figurative speech. I guess I goofed, EHEHEHEHEHEHEHEH? (Get it, because I said this once and now it's funny because it's ironic or some shit like that.)
No, no one literally said what I posted. But there have been plenty of instances where you made a joke about Al Jean and then followed up with something like "I apologize if my statement is too edgy for you people" or something like that. Then Homer I Am comes in with the ludicrous "Dark humor isn't allowed on these forums" nonsense. This is where my problem lies. You've taken your temporary ban to an extreme overreaction, and I find it annoying. You guys were banned for death threats towards Al Jean. This goes beyond simple bashing, no? So like I said, go ahead and bash Al Jean, but stop acting like we can't take it or something.
Yeah, you need a break.
Riviera, and everyone else, don't ever mention Bleedin' Gums Murphy's posts about Al Jean ever again, because he clearly can't handle it and will just go off like a rocket if it's even mentioned. People are clearly goading him into saying all this nasty stuff and since he doesn't have the self control to ignore it, you need to stop bringing it up at all.
If you all don't knock it off and act like mature adults (or at least competent teenagers), I'm going to stick my foot so far up your asses, you'll be walking funny for 7 days.
...Or, at the very least, you won't be walking around here at all for 7 days.
Gawd almighty, you guys.
That wasn't funny dude
You need to stop being a fascist mate. As far as see all BGM say is that if he is allowed to say anything about Al Jean, why should he be banned for it? This time he didn't even say ANYTHING bad about Al Jean...Riviera, do you run this website?
That's right, he didn't say anything bad about Al Jean. He's temp banned because he keeps spouting out insults at people at pretty much every thread he's involved in these days. He's been warned already, and has repeatedly thumbed his nose at those warnings. So I ask you, sir, what else am I supposed to do?
Also, per the rules,
10. No drama.
Don't bring real-life or another-site drama with another member with you to this board. We are not responsible for what happens with you and others off the board, but we will not let you take it out on the board. This also includes ban drama, which can range from complaining about a member being banned to posting on behalf of a banned member.
Oh I no realise he did this, okay fair enough dude
So this is where Herb's posts have been coming from. I never even knew this argument existed in this thread. I just thought he was randomly banned for past things.
Season 25 Ratings:
Homerland: F Treehouse of Horror XXIV: F Four Regrettings and a Funeral: F YOLO: F Labor Pains: F The Kid is All Right: F Yellow Subterfuge: D White Christmas Blues: N/A
Our dark humor thread has clearly gone to dark places.
This will lighten the mood!
What's the difference between a dead hooker and a Corvette?
I don't have a Corvette in my garage.
There are currently 1 users browsing this thread. (0 members and 1 guests)


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As a passionate young singer, Joan La Barbara attended a 1972 Berlin Philharmonic performance of experimental composer John Cage's music that disturbed her deeply. Musicians argued politics with the audience instead of playing their instruments. There was an orchestra in the lobby, a cacophony of noise, milling crowds and apparent confusion.
"I really didn't know what to make of it," La Barbara says. "So I walked up to Cage and said, 'With all the chaos in the world, why do you want to make more?' "
The circle of admirers surrounding him gasped, and La Barbara walked off thinking she'd offended the famous composer. Instead, she felt a tap on her shoulder and turned to see Cage beaming. "Perhaps now when you go out into the world," he told her, "it won't seem so chaotic anymore."
Exploring how one of the most influential and controversial artists of the 20th century found music in the world's chaos is the goal of the New World Symphony's Making the Right Choices: A John Cage Centennial Celebration next weekend at the New World Center in Miami Beach.
Conceived by the symphony's artistic director, Michael Tilson Thomas, the three-night festival is among the more ambitious and creative of the many events commemorating the 100th anniversary of Cage's 1912 birth. There will be projections on a giant helium balloon and the curved "sails" of the main concert hall, musicians playing simultaneously in multiple rooms and new stagings of rarely done dances by Merce Cunningham, Cage's longtime creative and personal partner.
Guest artists include La Barbara (who became a frequent Cage collaborator), soprano Jessye Norman and contemporary singer Meredith Monk. Works range from meticulous recreations of early solo pieces for prepared piano to a dramatic re-imagining of Renga, one of Cage's most ambitious and complex orchestral works.
With all its multimedia bells and whistles, the festival is "Cirque du Soleil for the intellectual set," NWS president Howard Herring says.
Tilson Thomas, a passionate, longtime advocate for Cage and contemporary music, hopes it will draw audiences into a musical world that is as rich and rewarding as it is complex and misunderstood.
"I think people have taken the freedom in [Cage's] music to do whatever they want," Tilson Thomas said. "But that's not at all his intention. He's trying to create a situation, an opportunity for music to come into existence."
Opportunities to hear Cage's music remain rare. Two decades after his 1992 death, many people still find his work baffling and disturbing, not "really" music. And yet he is widely regarded as one of the pivotal artists of the 20th century, a man whose ideas about the definition and role of art and performance, about creativity, about our awareness of and relationship to the world, were key drivers in the cultural shift to post-modernism.
Cage used chance, most famously with the I-Ching, to structure his pieces, freeing them from emotions and biases and seeking to tap into larger life forces. By juxtaposing multiple musical elements, or, in his half-century collaboration with Cunningham, independently created dance, music and décor, he opened up the use of collage and foreshadowed the way we process simultaneous stimuli in our Internet-linked lives. DJs, hip-hop producers and electronic music mavens owe him a debt for his pioneering use of electronic sounds and sampling. The way he structured his compositions to embody ideas and raise questions has become the primary ethos of the conceptually driven contemporary art world.


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Breakfast is by far my favorite meal of the day. There are just so many great options. From pancakes to french toast to eggs, everything is delicious. Not only does breakfast taste great, but it is essential in starting your day on the right foot. It gives you a burst of energy and keeps you going all day. There was a period of time when I didn't eat breakfast. I was never that hungry in the morning and figured it was a pretty easy way to cut calories. I'm happy to be out of that phase of my life and now I appreciate every day I can sit down and have a nice and healthy breakfast.
For today's gallery, I've decided to compile some awesome and delicious ways to start your day. My favorite breakfast is definitely pancakes. What is your favorite breakfast food?


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- Musician's Friend Best Selection, Price & Service. Guaranteed.
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Takes on 3 axes at once!
These are the strongest and sturdiest tubular folding stands we've seen anywhere! Made to exacting specifications with finish-safe soft black neoprene rubber tubing to protect your guitars. Folds up for easy transport. Includes a locking strap so you can walk away worry-free. Holds 3 guitars or basses. Not for nitrocellulose-finish guitars.
Keep 3 axes handy at all times! Call or click to order today!
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Get a $5.00 Music Credit and download a free album for your iPod® or any MP3 player!
29 January
— Venezia
— Italy
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You can also view all places for this composer on a map. Go to the Musicatlas for maps by country, region or city.
[Click the images to see a larger version.]
Sources — links
- Ricordi, has a biography [Italian & English], his works list for his last 30 years and the best discography on the web; you must use index, then choose Nono
- IRCAM, Paris has a biography [French only] but the key feature is their dual works' list by genre & chronology, with full list of publisher
- http://d-sites.net/english/nono.htm
- http://d-sites.net/english/nonopolacco.htm "Luigi Nono's 'Quando stanno morendo': cries , whispers, and voices celestial"
- http://www.u.arizona.edu/~jkandell/music/nono.html
- http://w3.rz-berlin.mpg.de/cmp/nono.html
- http://www.futureofmodernmusic.com
Submit concert announcements for Luigi Nono
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30 May 1955: Premiere of Incontri, in Darmstadt, Germany.
24 October 1956: Premiere of Il Canto Sospeso, in Cologne, Germany.
13 January 1958: Premiere of La Terra e la Compagna, in Hamburg, Germany.
13 April 1960: Premiere of Intolleranza, in Venice, Italy.
2 June 1980: Premiere of Fragmente — Stille, An Diotima, in Bonn, Germany.
25 September 1985: Premiere of Prometeo (final version), in Milan, Italy.
8 October 1987: Premiere of Risonanze Erranti a M. Cacciari (final version), in Paris, France.
© 1995–2013 Jos Smeets — Quixote; Last update: 2005-11-15 10:37:31.


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Combat Elite: WWII Paratroopers
Supported by an army of more than 17,000 US and British paratroopers, you must stop the Nazis from occupying Europe during WWII. Fight with authentic weapons and vehicles alongside brave Allied troops through rolling hills, small farms, and war-torn cities throughout France, Holland, and Belgium. More than 40 varied missions re-create the toughest battles of WWII, including D-Day, Operation Market Garden, and the Battle of the Bulge. If you can survive the brutal battlefield of WWII, you'll earn promotions that allow you to customize your soldier with new skills and abilities.
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Frozen fish.
I love you Lawsy but, ooofahh.....gross....EC is right....run up to the market, grab a couple of filets, little seasoning, throw them in the oven.....done & yummy!
Frozen fi...you know what? I'm not gonna bother.
Looks good lawsy. Eat up.
This space for rent.
if I blindfolded you, had you sample a piece of cooked "fresh" fish and a piece of cooked "frozen" fish, 99% of you fuckers wouldn't be able to tell the difference
thought you southern belles liked to home cook
Waiter! Bring me the Patagonian Toothfish!
BF brought home a bunch of perch from his fishing trip last week.....now perch I have not tried yet....I'll admit, I'm a bit creeped out by it....


text: Enjoyed breakfast and a late lunch at PJ's recently. Biscuits and gravy like mom makes. Very rich chocolate gravy that was excellent. Sausage soup with grilled cheese for lunch. Sausage soup was delicious and filling. Could have eaten here many times as the menu offers many choices. Servers were warm and friendly too! Will visit again next time we are... More


text: Definición de flash in Inglés flash1Pronunciación: /flaʃ/Traducir flash | al francés | al alemán | al italiano | al español verb 1 [no object] shine in a bright but brief, sudden, or intermittent way:lightning flashed overhead an irritating neon sign flashed on and off (as adjective flashing)a police car with a flashing light [with object] cause to shine briefly or suddenly:the oncoming car flashed its lights [with object] shine or show a light to send (a signal):red lights started to flash a warning [with object] give (a swift look):Carrie flashed a glance in his direction [with two objects]:she flashed him a withering look (of a person's eyes) indicate sudden emotion, especially anger:she glared at him, her eyes flashing 2 [no object, with adverbial of direction] move or pass very quickly:a look of terror flashed across Kirov's face figurativea sudden thought flashed through his mind [with object and adverbial of direction] send (news or information) swiftly by means of telegraphy or telecommunications:the story was flashed around the world 3 [with object] display (information or an image) suddenly on a television or computer screen or electronic sign, typically briefly or repeatedly:the screen flashed up a menu [no object] (of information or an image) be displayed briefly or repeatedly on a screen:the election results flashed on the screen informal hold up or show (something, often proof of one's identity) quickly before replacing it:she opened her purse and flashed her ID card informal make a conspicuous display of (something) so as to impress or attract attention:they flashed huge wads of money about [no object] informal (of a man) show one's genitals briefly in public. noun 1a sudden brief burst of bright light:a flash of lightning a patch or sudden display of a bright colour:the woodpecker swooped from tree to tree with a flash of yellow, green, and red British a coloured patch of cloth on a uniform used as the distinguishing emblem of a regiment, formation, or country: a short man with the black flashes of the tank units a coloured band on the packaging of a product used to catch the consumer's eye:on-pack flashes offer a free 'Taste of the Caribbean' a pre-drawn design for a tattoo. 2a sudden or brief manifestation or occurrence of something:she had a flash of inspiration a newsflash. 3a camera attachment that produces a brief very bright light, used for taking photographs in poor light:an electronic flash [mass noun]:if in any doubt use flash 4 (Flash) [mass noun] Computing ( trademark in the US) a platform for producing and displaying animation and video in web browsers. 5 [mass noun] informal ostentatious stylishness or display of wealth:workwear represents a move away from Eighties designer flash 6 [mass noun] excess plastic or metal forced between facing surfaces as two halves of a mould close up, forming a thin projection on the finished object: flap wheels are ideal for grinding off fibreglass flash 7a rush of water, especially down a weir to take a boat over shallows. adjective informal, chiefly British 1ostentatiously stylish or expensive:a flash new car ostentatiously displaying one's wealth:he's a bit flash and refers to his gold card a few times too many 2 archaic relating to the language used by criminals or prostitutes. Phrases flash in the pan a thing or person whose sudden but brief success is not repeated or repeatable:our start to the season was just a flash in the pan[with allusion to priming of a firearm, the flash arising from an explosion of gunpowder within the lock] in (or like) a flash very quickly; immediately:she was out of the back door in a flash (as) quick as a flash (especially of a person's response or reaction) very quickly:quick as a flash he was at her sidePhrasal Verbs flash over make an electric circuit by sparking across a gap. (of a fire) spread instantly across a gap because of intense heat. Origin: Middle English (in the sense 'splash water about'): probably imitative; compare with flush1 and splashflash en otros diccionarios Oxford Definición de flash en el diccionario de Inglés de EE.UU.


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Store > Shop By Brand > Brooks > Brooks Pure Project > Brooks PureCadence 2 - Women's
We cannot ship Brooks products internationally.
With lean construction and a responsive fit, the PureCadence rethinks how support technology is engineered. Features like the internal PDRB help prevent overpronation without added parts and the wide Nav Band holds your foot.
Back to the store page


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Harbour Point Double Circle Counter Stool:
- Boasts an unusual combination of metal with granite accents
- Adds flair and function to your home
- Transitional design and cream fabric seat this stool can be used in a variety of home decor
- Some assembly required
Finish: Golden Bronze
Overall: 41H x 21W x 17D
26" Seat Height
Collection: Hillsdale Harbour Point Metal & Marble Furniture
Furnished Over 1 Million Homes Since 1997...
Product Review - Hillsdale Harbour Point Double Circle Swivel Counter Stool
Furniture Brand
As a leader in quality home furniture, Hillsdale Furniture has solidified itself as a top manufacturer. Stretching across a wide range of furniture and accessories from bar stools, dining rooms, kitchen chairs, iron beds, and even bedding comforters, Hillsdale is diversified. Hillsdale furniture is quality craftsmanship that has earned the respect of consumers all over America. Browse our huge selection of Hillsdale Furniture at discount prices from One Way Furniture. Hillsdale Furniture |
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Reference - Sku: HDH-4814-826 - Hillsdale Harbour Point Double Circle Swivel Counter Stool by Hillsdale Furniture


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The Water Quality Department located at Shellmaker Island in Newport Beach is part of the Orange County Health Care Agency Public Health Laboratory. State certified public health microbiologists conduct drinking and recreational water testing using rapid, advanced methods.
One function of the WQL is to perform recreational bacterial water quality analysis for the Environmental Health Department of the Health Care Agency. Up to 150 shoreline sites in Orange County representing 25 beaches are tested weekly. The WQL assists other agencies with research/monitoring projects requiring accurate microbiological testing. The laboratory also performs drinking water testing as required.
The County of Orange Public Health Laboratory employs Public Health (PH) Microbiologists and Laboratory Assistants. Qualifications for PH Microbiologist include completing a 6-month training program, approved by the State of California, and passing the State of California examination. PH microbiologists are state certified and trained to identify all types of infectious agents.
Laboratory Assistants assist licensed personnel in testing and conduct tests not requiring a license.
Continued certification from the State of California Department of Health Services (CA-ELAP)
Certification number: 2545


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Rachel Pally
Limon Bottom
Rachel Pallys style has been distinguished by her ability to blend the easy and elegant with the chic and classic. Known as Los Angeles 'jersey girl,' Rachel Pally has become a favorite amongst Hollywood elite like Angelina Jolie, Sarah Jessica Parker, Rachel Bilson, Jessica Alba and more.
- 80% nylon 20% spandex
- Hand wash cold
- Contrast color trim
- Styled with Rachel Pally Limon Top in Bamboo Abstract.
- Modeled in size S. See fit guide for model's dimensions.
- Revolve Style No. RACH-WX12
- Manufacturer Style No. PS12-524P


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ResidentialElectricianCall Sean Haley 602-574-3354 ROC#277978Lic'd/Bonded/Insured
ahwatukee.com on Facebook
I have a Bible verse propped up on my desk as a great reminder throughout the day. It reads, "I am the Lord, the God of all mankind. Is anythi…
The holidays are a wonderful and fun time to go shopping. But, while you are out buying presents for your family members, especially the kids,…
The U.S. Army All-American Bowl recently officially announced the assistant coaches for the 2014 U.S. Army All-American Bowl with two area coa…
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Interior/Exterior60+ Years of IntegrityPersonally Supervised by Tom / Pat5 Year WarrantyFamily Owned& OperatedROC# K34 285901SextonPainting.com Tom & Pat Sexton480-529-6979"
Pride receives the first state title trophy after beating Hamilton 42-19
Ahwatukee Foothills News
Phone number: 480-898-7900
Address: 10631 S. 51 St., Suite 1
Phoenix, AZ 85044
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Rheological data may be obtained using several methods. This application note describes three very different yet suitable tests to obtain rheological data from Sunburn Treatment Gel. Methods were carried out on the Brookfield RVDV-II+Pro, Brookfield RVYR-1 and Brookfield RVDV-III+, respectively.
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Scottsdale Preliminary Election Results
Aug. 28, 2012
Contact: Kelly Corsette, communications & public affairs director, Office: 480-312-2336, Mobile: 602-359-5965
Scottsdale Preliminary Election Results
Preliminary (unofficial) election results indicate that incumbent Mayor W.J. "Jim" Lane has won re-election outright, while the top six vote getters among eleven candidates vying for City Council seats will likely move on to the November general election.
View the latest vote totals here.
Resultados de elección especial de 28 de Agosto de 2012.


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Extended Summary
The White Tiger is framed as a narrative letter written over seven nights to the Chinese Premier Wen Jiabao; it is a tale of servitude, economic prosperity, and murder. The novel employs a first-person narrator, Balram Halwai, whose unique, sarcastic voice carries the reader through his life in "new India." Balram writes the letter in response to a statement he heard on the radio, "Mr. Jiabao is on a mission: he wants to know the truth about Bangalore." Balram is an expert on the truth about the harsh realities and hidden cruelties of India.
At the beginning of his letter, Balram tells Jiabao that he respects China because the leaders of the country have never allowed a foreign entity to rule China's people. Balram admits that he has been a "half-baked" servant for much of his life, a man with little education forced to make his way in any manner he can. Balram decides to put his ideas to work and become an entrepreneur, which is a growing opportunity for people in new India. But his past comes back to haunt him; Balram reveals that he is wanted for questioning in the murder of Mr. Ashok, his former employer, whom he did murder. When the authorities release Balram's information, they are looking for Munna, the blackish son of Vickram Halwai, a rickshaw puller. Balram claims that his family named him Munna (Hindi for "boy") because they had no time to care about the naming of a child. His teacher, Mr. Krishna, gives him the name Balram (the name of Krishna's [a Hindi god's] sidekick). With his new identity, Balram begins to see India with new eyes.
Having lived in the rural poverty of his home village, Laxmangarh, Balram sees the irony in the proclamations of the nation's prime minister, who paints India as a picture of economic prosperity to the foreign media. Balram is haunted by the image of his mother's funeral at the shore of the Ganga River—the black, muddy ooze threatened to suck her body into its depths. Balram thinks that in a place like this there can be no liberation. But in the midst of poverty, Balram recognizes the humility of his father, who wants his son to have a better life than he had. Vickram insists that Munna be taught to read and write despite the taunting of others in the village. One day, an inspector comes to Balram's school and has the children read for him. The teacher insists that Balram read for the inspector, and upon successful completion of the...
(The entire section is 1997 words.)
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Holiday Shipping
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Inspired by the iconic 1973 Duffle Sac, adored by fashion editors and coveted by collectors to this day, this capacious, unstructured design incorporates three contrasting glove-tanned leathers, a convertible strap and raw-cut leather tassels.
Colorblock leather
Inside zip, cell phone and multifunction pockets
Outside zip pocket
Zip-top closure, fabric lining
Strap with 18 3/4" drop for crossbody wear converts to double strap for shoulder wear
9 3/4" (L) x 13" (H) x 5 1/2" (W)
Style No: 19995
Currently, Coach product bought on Dillards.com cannot be shipped to Hawaii, US Territories or APO/FPO addresses
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Displaying review 1
- Attractive
- Easy Access
- Enough Compartments
- Good Organization
- Good Strap Length
- Great Color
- High Quality
Best Uses
- Commuting
- Date Night / Night Out
- Office
- Shopping
- Traveling
Comments about COACH LEGACY COLORBLOCK LEATHER DUFFLE:
Each season, when a new limited edition bag comes out, my husband rushes to the store to purchase it for me and then surprises me with it. By far, this is the most colorful bag yet. The leather is of excellent quality and so far, has resisted scratches. Its a real head-turner, too. I continually get comments about it. It is very soft and supple, too. Don't let this one sell out...go get one!!!
- Was this a gift?:
- Yes
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