text:
ARP Solus
The ARP Solus is a light and portable synth that lies somewhere between the Axxe and the Odyssey. The Solus is monophonic with 2 oscillators that include pulse-width-modulation and a digital ring modulator. An FM slider allows for an external sound source to be ring modulated through VCO #1 which gives this synth added function as an analog ring modulator perfect for creating wacky sounds. A great sounding ARP VCF (filter) adds a nice touch. Pitch bending is accomplished using a simple knob. Designed for portability this synth comes packaged in a very nicely built road case. It has been used by Tangerine Dream.
ich habe einen aber finde keine serien nummer
welche stückzahl wurde denn nun gebaut?
- Demos & Media
Manual - Original owner's manuals PDF copy submitted to us by Jeffrey McFerson.
- Specifications
- Polyphony - Monophonic
- Oscillators - 2 VCO's (w/ sawtooth and pulse waveforms)
- LFO - 1 LFO can modulate filter, envelope or pulse width
- Filter - 4-pole low pass filter with cutoff, resonance & modulation by LFO, ADSR or keyboard
- VCA - 1 ADSR envelope
- Keyboard - 37 keys
- Arpeg/Seq - None
- Control - CV/GATE OUT
- Memory - None
- Effects - None
- Date Produced - 1980 - 1981
- Resources & Credits
Images from Synrise.
Errors or Corrections? Send them here.


text:
12-08-1996 Comments (0)
EUROPEAN: bourses generally followed Wall Street's upbeat mood in the early part of the reporting period,…
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subset: commoncrawl


text:
In another question, it was revealed that one of the pains with TDD is keeping the testing suite in sync with the codebase during and after refactoring.
Now, I'm a big fan of refactoring. I'm not going to give it up to do TDD. But I've also experienced the problems of tests written in such a way that minor refactoring leads to lots of test failures.
How do you avoid breaking tests when refactoring?
- Do you write the tests 'better'? If so, what should you look for?
- Do you avoid certain types of refactoring?
- Are there test-refactoring tools?


text:
From Uncyclopedia, the content-free encyclopedia
(Redirected from FBI agents)
Welcome to the Spambox, the ultimate source of the most popular articles in Uncyclopedia, especially ones marked as {{ICU}}. The content added here will not stay permanently, as it has other business to attend to. Do whatever you want to this page, just don't remove this template or turn the page into a redirect.
edit Uncle Wario
Wario "the Erotic Uncle" Mario is the erotic, fat, and evil uncle of Mario Mario and Luigi Mario as well as the incest brother of Waluigi Mario. Although it is popular belief that he the cousin of Mario and Luigi, he is, in fact, legally their uncle but has become their illegitimate cousin due to his incestuous antics.


text:
Blogs: Posts Tagged ' sustainable '
Hoop Dreams: Video interview with Tyler Brown and others bringing agriculture to Lake Clifton Park
October 20, 2009
By Joe Tropea Tags: agriculture, organic, school system, sustainable
Posted in CPTV | 531 Comments »
Popular Posts
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Dr. DeAngelis is an Associate Professor of Mammography, Dr. Gizienski is a Fellow in Mammography, and Dr. Moore is Assistant Professor at the University of Virginia Health Sciences Center in Charlottesville, VA.
T he surgical treatment of breast carcinoma is becoming less invasive. Lumpectomy or simple mastectomy with axillary node sampling or modified radical mastectomy has replaced radical mastectomy as the standard treatment for invasive breast cancer, except in cancers with chest wall invasion. Because axillary status is the single most important predictor of systemic recurrence, axillary dissection has become a standard part of surgery for invasive breast cancer to determine the need for systemic (chemotherapy or endocrine) therapy for many patients. However, unresolved in the surgical literature is whether axillary dissection itself also provides some patients with local control of axillary metastases.
In general, earlier diagnosis of breast cancers has resulted in higher proportions of patients found to have low-stage disease and, thus, there has been a gradual decrease in the proportion of patients with positive axillary lymph nodes. With most patients having one or no positive axillary nodes, attention has focused on the recent development of techniques to minimize the extent (and, hence, the morbidity) of the axillary dissection technique. A less invasive means to determine axillary lymph node status is imperative.
Beginning with studies of melanoma patients, surgeons have developed techniques to identify the first (or sentinel) node draining the area of a tumor. 1 Giuliano 2 found that identification and examination of the sentinel lymph node is feasible and accurately reflects the status of the remaining axillary lymph nodes, with false negatives in the 5 to 15% range. The American College of Surgeons recently began a national trial to confirm that sentinel node surgery is a feasible alternate to the standard Level I and II axillary dissection. If accuracy is determined to be acceptable through clinical trials, sentinel node sampling is likely to reduce the need for axillary dissection for axillary lymph node staging.
Axillary nodal levels
Axillary surgery ranges from a complete dissection of all nodal tissue to axillary sampling or removal of several nodes in the lower axilla without necessarily conforming to defined anatomic levels. The number of nodes found in this region is highly variable. Much of this variability is patient-dependent, though there are several published studies that indicate that the number of nodes found in a surgical specimen (which consists of nodes embedded in axillary fat) is also highly dependent on pathologist technique.
The extent of axillary surgery is correlated with the extent of lymph node dissection from lateral to medial within the axillary triangle. This triangle is bordered by the axillary vein superiorly, latissimus dorsi laterally, and the serratus anterior medially. Lymph nodes within the triangle are grouped as level I, II, and III nodes: Level I (proximal) nodes are lateral to the pectoralis minor muscle and often are removed with the breast tissue as part of a simple mastectomy specimen; level II (medial) nodes are located posterior to the pectoralis minor; and level III (axillary) nodes are medial to the pectoralis minor against the chest wall (figure 1). Metastases to supraclavicular and internal mammary lymph nodes are considered distant metastases.
Metastases almost always first involve level I and II nodes before involving nodes in the upper axilla. Skip metastases to level III are estimated to occur between 1.5 and 5%. 3-6 Thus, the axillary dissection currently performed by most surgeons is limited to a level I and II dissection because this technique has been found to accurately stage the patient, and there is a decreased risk of lymphedema.
Indications for sentinel node biopsy and axillary dissection
The size of the primary tumor and the presence and number of positive axillary lymph nodes are the most important factors in predicting distant metastases in patients with breast cancer. Presence of nodal metastases decreases the 5-year survival rate by 40%. 2 If a diagnostic axillary dissection reveals positive nodes, the addition of adjuvant radiation or chemotherapy or hormonal therapy decreases the likelihood of systemic recurrence. Furthermore, there is new evidence that axillary radiation may decrease systemic recurrence rates in pre-menopausal patients with two or more positive lymph nodes. 7,8 This new information contradicts the widely believed paradigm that radiation therapy is effective for control of local disease in breast cancer but has minimal impact on systemic disease or survival rates.
Indications for axillary dissection in breast cancer are controversial. Most believe that axillary dissection is not indicated where the likelihood of metastasis is negligible, as in patients who have ductal carcinoma-in-situ (DCIS) or a small, well-differentiated tubular carcinoma.
On the other hand, there is evidence that micrometastases do have prognostic importance. 9,10 Twenty to thirty percent of patients with negative axillary nodes eventually develop metastases 11 because of early systemic spread or because undetected metastases did indeed occur to the axillary lymph nodes or involved other chains, such as the internal mammary chain. Greater sectioning and immunohistochemical staining in sentinel node biopsy (SNB), as shown in some preliminary work done at The Moffitt Cancer Center, may prove to be more effective at detecting clinically significant metastases from invasive breast carcinomas, and may alter practice in that SNB is performed in patients with even minimal disease. The Moffitt Cancer Center also has reported that serial sectioning and immunohistochemical staining of sentinel nodes in DCIS yielded a 5% positive nodal rate. 12 Because systemic failure is rare with DCIS (less than 1%), SNB and immunohistochemical techniques may, in at least some instances, be too sensitive to be clinically relevant.
Controversy exists for axillary dissection in patients with small invasive cancers which have favorable prognostic features. Cox found that 16% of women with tumors between 0.1 mm and 1 cm in size, and 33% of those with tumors between 1 and 2 cm had positive SNBs. 12
Contraindications to SNB should include prior major breast or axillary surgery which could interfere with identifying lymphatic drainage pathways in SNB, palpable axillary nodes, and cases of multifocal breast cancer. 2 Finally, sentinel node biopsy is not indicated for those women with clinically palpable axillary nodes and for those patients who, because of comorbidities, will not be candidates for infusional chemotherapy. Many patients with larger, higher grade tumors are undergoing standard axillary dissections at present because high dose chemotherapy with stem cell rescue protocols require documentation of the number (often 4 or more) of positive nodes in the axilla.
Advantages of sentinel node biopsy
Morbidity of axillary node sampling includes axillary paresthesias or numbness associated with damage to the sensory intercostal brachial nerve, seroma, infection, arm lymphedema (found in up to 9% of all patients), and decreased shoulder mobility or pain, and is usually greater than that of resection of the primary breast tumor itself. Additionally, SNB is strictly an outpatient procedure and does not require the use of a postoperative drain.
Detection of axillary metastases is related to the extent of dissection and of pathological analysis. 13 SNB may be more sensitive for detecting axillary lymph node metastases because examination of the single sentinel node can result in a more focused and extensive pathological examination. In one study, the only positive node was the sentinel node in 38% of the 85 women with axillary metastases. 22 Because there are many nodes to examine, node analysis in axillary dissection includes only a few slices per node, without immunohistochemical analysis. In SNB, the single lymph node may be subjected to additional sections and immunohistochemical analysis; the latter is extremely sensitive in detecting micrometastases. Multiple studies have showed an increased yield of 25 to 50% in detecting micrometastases when multiple sections through the lymph nodes were obtained or when immunohistochemical staining was used. 14-19
Sentinel node identification using a radiocolloid may identify drainage outside the axilla, including drainage to the internal mammary, supraclavicular, and infraclavicular nodes. Lymph drainage of outer quadrant tumors was traditionally believed to be to the axillary nodes, and drainage of inner quadrant tumors was believed to be to the internal mammary nodes. Most series find a 2 to 4% rate of aberrant drainage patterns (figure 2). Identification of unexpected pathways for drainage may lead to revision of traditional node dissections or may lead to adjunct therapy--such as radiation therapy to mediastinal fields. At M.D. Anderson Cancer Center, if a patient's tumor has the appropriate size and grade and if preoperative lymphoscintigraphy shows drainage to the internal mammary chain, the patient receives radiation therapy to mediastinal fields in spite of negative axillary nodes. This is routine in melanoma therapy, where planned operative nodal dissections were changed in 47% because lymphoscintigraphy demonstrated drainage to non-classical nodal basins, drainage to multiple basins, or lack of a predominant drainage basin. 20
Disadvantages of sentinel node biopsy
At the present time, the majority of surgeons performing sentinel node surgery will use a standard axillary dissection if the SNB is positive. However, false-negative results of a frozen section of the SNB is approximately 17%. Thus, some patients will need to return for a second procedure in the situation where the final evaluation of the SNB reveals disease not discovered during the frozen section evaluation. This may no longer be an issue if axillary radiation is automatically performed after a positive SNB.
The greater sensitivity of immunohistochemical and serial sectioning is also a strength of the SNB technique. However, the greater duration of time of analysis requires that the patient return for an axillary dissection at another time. Thus, it may be more beneficial to perform SNB in patients with a low risk of axillary nodal metastases who are, therefore, unlikely to have to return for a second surgery.
Sensitivity of SNB
Several studies have demonstrated a very high sensitivity (97 to 100%) of SNB biopsy. 21,22 However, note was made in the New England Journal of Medicine that false-negative rates may seem low because so many women are node negative to begin with. 2 False-negative rates may be higher if true positives were used as the denominator. For example, if 75 patients are negative and 25 are positive, 3 false negatives using 100 as a denominator gives a F(-) rate of 3%; using 25 as a denominator gives a F(-) rate of 12%. The tolerated F(-) rate may therefore be higher for women with a low risk of axillary lymph nodes but lower in the opposite situation.
Technique: melanoma precedent
The precedent for sentinel lymph node identification began several years ago with its use in melanoma staging. Lymph node staging is important for melanoma because the FDA approved interferon alfa-2b adjuvant therapy for high-risk melanomas and because there is a survival benefit in patients 60 or younger after therapeutic lymphadenectomy.
Investigators have demonstrated an orderly progression of nodal metastases in melanoma rather than a random pattern. 23 If the first or sentinel node was identified and was negative, disease in other nodes was essentially excluded. Because of the high negative predictive value of the sentinel node in melanoma, patients with a negative sentinel node can now be spared a complete node dissection. 24
Injection of blue dye around a melanoma initially was used in this technique. Later, injection of a radioactive tracer adjacent to the melanoma and identification of the sentinal node using a hand-held gamma probe considerably improved sentinel node identification and decreased operative morbidity as it allowed identification on SNB under the skin and enabled smaller incisions. The use of both blue dye and radiocolloid has enabled identification of the sentinel node in 98 to 99% of patients. 25
Melanoma SNB is relatively easy to perform because of the visibility of the superficially located tumor and because the lymphatic pathways are superficial and easy to identify. In the breast, however, lymphatic drainage is not as great as drainage from the skin and, thus, the flow of tracer is not as rapid. Also, most breast cancers are in the upper outer quadrant and thus may be close to the involved lymph nodes, making it more difficult to separate tracer from tumor.
Technique of breast SNB
Techniques of sentinel node biopsy remain relatively variable as the technology evolves. SNB may be performed after an excisional biopsy or when tracer is injected around the intact tumor. The latter may be more optimal.
Lymphazurin blue dye (5 ml of 1% isosulfan blue vital dye) was first utilized as a carryover from the melanoma experience. Three to 5 ml of 1% isosulfan blue vital dye is injected into the breast parenchyma surrounding the primary tumor or into the wall of the biopsy cavity 10 to 15 minutes prior to surgery. The surgeon utilizes a small, low axillary incision that typically reveals a blue-stained lymphatic channel just beneath the pectoralis fascia and traces the lymphatic proximally and distally to the blue-stained node. Disadvantages to using the dye include blue tattoos in the breast. Additionally, difficulties can arise with visualization of the node, as significant dissection may be needed before visually detecting a blue node. 22
Preoperative lymphoscintigraphy using such agents as technetium-99m-labelled sulfur colloid, Tc-99m serum albumin, and Tc-99m dextran has been researched. The sulfur colloid tends to be more rapidly and efficiently taken up by the lymphatics and better retained by the sentinel node. 26 However, the particle size needs to be made sufficiently small; this can be achieved by reducing the heating time or by using a micropore filter.
Surgeons using both blue dye and Tc-99m sulfur colloid have reported higher success rates than by either blue dye or radioisotopes alone, and the combination may be beneficial, especially in a surgeon's early experience with the technique. 27 At the present time, most investigators use both blue dye and radioisotopes or radioisotopes alone. 18,19
If a radioisotope is used, it can be injected one day prior to surgery; however, it is often injected 2 to 4 hours prior to surgery. Injecting the radioisotope into the site 2 to 4 hours prior to surgery may be more convenient for the patient, as repeated visits to the hospital are minimized. The timing of the injection must be coordinated between the nuclear medicine department and the operating room. If the patient is injected a day prior to surgery, he or she simply returns for the localization by the nuclear medicine physician prior to going to the operating room. Loss of radioactivity due to decay from the SN may be a concern in these patients secondary to length of time before imaging; however, early experience with sulfur colloid has not shown this to be true. Sulfur colloid is retained by the lymphatics for a considerable time after the injection.
Injection at four sites into the breast tissue, around the tumor or biopsy site using approximately 1 mCi of radioisotope in 4 to 6 cc of volume was the standard procedure in a multicenter trial in the United States. 28 In Europe, approximately 0.25 cc of 0.2 mCi of smaller particle size radioisotope is injected subdermally. Stereotactic localization is performed for non-palpable lesions. Imaging by a gamma camera usually is done within 15 minutes after the injection and can be performed at short intervals until a sentinel node is identified. After a SN is found, the site is marked on the patient's skin to aid intraoperative localization (figure 3). It is often helpful to obtain oblique views for better visualization and subsequent localization of the SN. If a SN is not seen, gentle massage at the injection site may help. Patients in whom a sentinel node is not found require an axillary dissection. Intraoperative gamma probes are subsequently used by the surgeon to identify the exact location of the SN, which is then dissected and removed. X-rays and electric cautery may interfere with an accurate gamma probe reading. AR


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- 21st Century Health
- Amazing Grass
- Bluebonnet
- California Xtracts
- Carlson Labs
- ChildLife
- Country Life
- Doctor's Best
- Eclectic Institute
- Enzymatic Therapy
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- 여드름 치료 포뮬러
- 건선/ 피부 건조증
- 선물용 상품, 여행용 키트
- 헤어/투피
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- Madre Labs 목욕& 뷰티
- 마사지오일
Nature's Gate, Biotin Strengthening Shampoo, 18 fl oz (532 ml)
제품 설명
- New Improved!
- 7 Healthy Hair Nutrients
- Fortifies Weak, Thinning Hair
- Sulfate-Free
Natures Gate Biotin Shampoo helps fortify weak hair. utilizing the strengthening properties of Biotin, an array of fortifying amino acids and our nourishing 7 healthy hair nutrients, this shampoo helps hair look and feel stronger, vibrant and full of life.
Exclusive healthy hair blend includes panthenol, soy proteins, vegetable proteins, jojoba oil, borage flower seed oil, vitamin C and vitamin E.
- B vitamins biotin, folic acid and niacin are well known for their important role in hair health
- Jojoba oil helps restore the natural moisture level of hair
- Panthenol (vitamin B5) and soy protein help strengthen hair
- Vegetable proteins condition and moisturize, helping to reduce the appearance of split ends.
제품 사용법
Massage a generous amount of shampoo gently into wet hair and scalp. Lather. Rinse thoroughly. For best results, follow with Nature's Gate Biotin Conditioner. May be used daily.
For external use only. Avoid direct contact with eyes.
Water, cocamidopropyl hydroxysultaine (coconut derived), sodium cocoyl isethionate (coconut derived), disodium cocoamphodiacetate (coconut derived), glycerin (vegetable derived), biotin, panthenol, hydrolyzed soy protein, hydrolyzed vegetable protein, simmondsia chinensis (jojoba) seed oil, borago officinalis (borage) seed oil, tocopherol (vitamin E), ascorbic acid (vitamin C), hordeum vulgare (barley) extract, geranium maculatum extract, olea europaea (olive) leaf extract, viola tricolor (pansy) extract, sodium riboflavin phosphate, niacin, sodium PCA, sodium lactate, cysteine, arginine, serine, threonine, folic acid, aspartic acid, ascorbyl palmitate, PCA, glycine, alanine, valine, isoleucine, proline, histidine, phenylalanine, polysorbate 20, sorbitan sesquicaprylate (coconut and corn derived), hydroxypropyl methylcellulose (plant derived), glyceryl undecylenate (vegetable derived), sodium hydroxide, phenoxyethanol, fragrance*.
*Phthalate free
Paraben free, sodium lauryl/laureth/coco sulfate free, phthalate free, butylene glycol free.
Cruelty free and vegan.
Produced without animal testing.


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There are so many web hosting companies, selecting the best web hosting company is not an easy task.
Here are some tips to help you to select the best joomla site host:
- 99.9% uptime
One of the key factors that are to be considered during this time is the uptime of the site which is being granted by the company. Going for a company that provides a 99.9% of uptime is the right option available.
- Technical support
Technical support that is provided by the company is also essential. That is to say, the owner should ensure that the company which he is selecting should have all the software and features that are the prerequisites for joomla sites.
- PHP and Mysql Version
Since a lot of Joomla extensions requires php5, so it would be better to select those host provider with high and stable php version.


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You're watching...
How Investors Can Gain from Market Volatility
Compass EMP Funds' Stephen Hammers on how investors can use market volatility to boost their portfolios.
Aug 13, 2012
You're watching...
Compass EMP Funds' Stephen Hammers on how investors can use market volatility to boost their portfolios.
Aug 13, 2012
Also in this playlist...
Auto-advance: ON
Auto-advanceThis transcript is automatically generated
My next guest is embracing the volatility that we've seen and has a way for you to play -- Stephen hammers -- compass.
PMP funds chief investment officer he's joining me now.
In a Fox Business exclusive and and listen at beating the the S&P 509 times out of ten because of the way you put together these indexes.
Is certainly interesting so let's give a -- first 101.
How you do what you do.
Well first of all there's two ways invest in some equity managers invest based on their opinion research.
If you have indexing most popular indexing their traditional indexing -- all of the positions based on either the highest.
The biggest market caps so like in the S&P.
Most -- return comes from the top fifty or sixty names for example what that creates is.
Is it totally forgets all the other stocks that are in there that you may have a lot of quality stocks so.
We actually require earnings for one which is a novel concept in an index four quarters and around right consisted four quarters in a row positive earnings.
And then once that is screened out -- we weighed all the stocks based on their risk so for example.
If a higher volatility stock.
Is in the index it has a lower weighting -- -- lower volatility stock has a higher weighting so everything has the same contribution.
A -- that this is the commodity volatility weighted index this hasn't gone live yet as I understand it right next -- It goes live next month all over and other indexes are published by Dow Jones and -- weight by grains livestock in particular soaked -- gets this much action -- gets this much.
Yes while the reasons why our -- commodity weighted index has done so well this year compared to UBS index which is flat.
Is because we don't have a lot of energy most indexes are production waited and they have an awful lot of c'mon.
Of of energy and -- why didn't you wait as much an energy.
Well if you look at energy for example which is quite -- to look at oil all over the place well.
Because that's more volatile and actually has a lower -- -- lower waiting so are waiting is about 16%.
The Dow Jones UBS is about thirty in the Goldman Sachs is like 70% energy.
OK let's look at your large cap index that's beaten that's one it's beaten the S&P 509 times out of 109 years out of ten -- -- ten out of eleven just not short you can bet that -- god forbid.
Names and their Kimberly-Clark southern company you've also got Wal-Mart Altria Hershey -- So the waiting in essence the index members receive the weight based upon the current market cap I guess and it would be a percentage of the combined value -- index members.
Well they all qualify that being the 500 large companies -- act actually making money.
Those names you gave just happen to be lower volatility stocks.
They'll have a higher -- stocks like Amazon and Netflix and more volatile companies -- -- lower waiting so if you put Wal-Mart and Amazon together and you equally weighted them it would wealth.
Yeah you lose because this Amazon fall -- for fully gets hurt.
So if you reduce Amazon and bring Wal-Mart up now -- equal weighting that risk which is why it's such a consistent earner.
In terms of indexing compass EMP funds you can buy them.
You can buy them -- get three funds the alternative fund the balance fund -- -- growth fund next month we'll have a fund on every single index we have which we have none.
Watch and see if you can continue the winning streak thank you very much -- Stephen hammers compass EMP fund's chief investment are.
Filter by section


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Read news about our latest 3+3 agreements and about some students in the 3+3 program at Logan!
Dr. Donna Martin, Associate Professor of Biology (740) 245-7179
Logan is at the Movies! Watch for our video playing before the trailers at the Wehrenberg theaters at Chesterfield Galaxy, Ronnie's and St. Clair. Watch the Video!
Save the date and come back to Logan for the 2014 Spring Symposium. April 10-12, 2014 Learn More!
Start improving human health and performance today - apply now for spring 2014! Learn more!
Visit campus to see our state-of-the-art facilities, beautiful campus and student resources. Visit Today!


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How would you split your blog across your personal life and your 2 products?
I would love to learn writing essays for this year and thinking of starting my personal domain. Not sure the content will be relevant to my product's audience.
My dilemma is more on the business side. We are currently experimenting with 2 different product ideas. So, I am not sure where to host the blog. Should I separate them or blog all of them under company blog?
- 1 domain for all three (personal + 2 products)
- 1 domain for personal and 2 products under company blog
- 1 domain for personal and 2 separate domain for each product
Opinion please? Thank you.


text:
Dozen Sweet Roses
A stunning display of a dozen rich red roses.
Plush Teddy Bear
Box of Chocolates
Mylar Balloons
Bottle of Wine
Gourmet Cookies
Bag of Candy
Single Rose
Bottle of Champagne
Sparkling Apple Cider
- Description
- Delivery
- Occasions
Send this stunning bouquet of radiant roses when you want to make someone feel truly special.
Elegantly presented in a glass with contrasting green bupleurum, these lush, lovely 40 cm roses are more irresistible than ever. With their timeless beauty and rich symbolism, the roses make a classic gift of love, congratulations, or affection.
Measures 12" x 16". Select substitutions may be made based on location and availability.
Gift #7739 -
Dozen Sweet Roses is a hand delivered gift. These gifts are delivered by one of our local design centers located throughout the United States and Canada.
Typically, standard deliveries are made between 9:00 AM and 6:00 PM, with business deliveries before 5:00 PM. Hours may be extended during holidays. Please note in some locations we may need an additional 24 hours for the delivery of exotic flowers, wine and fruit baskets.
Same day delivery is available for most gifts when ordered before the cutoff time. The cutoff time for Dozen Sweet Roses is 2 PM in the recipient's time zone.
Dozen Sweet Roses has been purchased most frequently by our customers for the following occasions:
- Romantic
- Thinking of You
- Anniversary
- Birthday
- Valentine's Day
Average Rating:(1 reviews) write a review
- Recommended
DZ Roses December 17, 2012
The roses were first quality and lasted over one week.
The roses are dead but still look good.
Service was great. The service called to ask if I wanted
a card with the roses, which I forgot to included with the order.
Delivery was on time.


text:
They set out for buried treasure on the pond's far side and returned with their water bottles full of pollywogs. Mission accomplished. A classic, day-to-day throw-on, the Simple Synchilla® Jacket uses 7.6-oz 100% polyester (85% recycled) double-faced fleece to keep intrepid, spontaneous adventurers warm and active. It has a full-zip front with an internal wind flap, zippered handwarmers, a stand-up collar for warmth, and a reflective collar patch and zipper pulls to keep them visible when quests segue into the gloaming. With a hand-me-down ID label inside.
- Soft recycled polyester fleece in a streamlined design for an excellent fit
- Full-length zip with internal wind flap
- Two zippered handwarmer pockets with reflective webbing pulls
- Reflective patch on collar
- Hand-me-down ID label inside
- 7.6-oz 100% polyester (85% recycled) double-faced fleece
- 311 g (11 oz)
- Made in Colombia.
Recycled Polyester
We recycle used soda bottles, unusable second quality fabrics and worn out garments into polyester fibers to produce many of our clothes.


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Very good hotel, neat rooms, very courteous staff , nice food and very conveniently located, to go for shopping and to beach, it is walk-able distance. We stayed three times in 2013 for a total of 18 days and experience was the same. Definitely, I will choose the same hotel on my next trip to Pondi
- Official Description (provided by the hotel):
- Hotel Atithi is set amidst the flower lined avenues of Pondicherry, a quaint town situated on the stunning shore lines of the eastern seaboard of India. Situated in close proximity to the commercial district and tourist attractions, Atithi is the perfect choice for both the corporate client and the discerning traveler. A blend of old world charm and unmistaken southern hospitality will welcome you at this charming hotel situated in a corner of the world where Mother Nature continues to hold her own. ... more less
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"Usually, I get hired because I'm tall."
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I am currently a student at Wentworth Institute of Technology in Boston, MA, studying to receive my Bachelors of Science in Architecture. I am eager to to make connections in the architecture community. My goal is to expand my knowledge so that I can create successful and sustainable architecture. I have worked for architecture firms, a real estate company, and restaurants; gaining experience with general business operations such as working independently, marketing and customer service. I have a mix of artistic, conceptual, technical and practical real life skills that allow me to be a versatile and innovative worker. I am a diligent and ambitious person inside and outside of the office. I enjoy volunteer and charity work along with projects that let me utilize my design skills. My interests include traveling, reading, skiing, and art. I enjoy and thrive when put in challenging new situations.
Polhemus Savery & DaSilva Architects and Builders, Chatham, MA, US, Architectural Support Staff
Worked as architectural support staff for summer internship, created and edited AutoCad drawings for renovations and new building projects, assisted principal architect with an architectural photography shoot, designed magazine & award submissions for marketing
oldCape Sotheby's International Realty, Orleans, MA, US, Administrative & Broker Assistant
Learned how to work in a professional office environment, developed skills in customer service, marketing, advertising, computer programs and managing deadlines. Evaluated property and home costs based on the sales market for owner of the company. Designed marketing materials, taught Real Estate Agents Adobe and Microsoft Programs. Completed reports for the company administration, converted hand drawn plans, sections and elevations to digital plans for the company owner
Wentworth Institute of Technology, BArch, Architecture
Participated in study abroad semester, explored world renowned architecture and experienced European cultures


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Knit this beautiful sweater, with lace stitch panel detail, perfect for those breezy summer days.
Knit this casual open neck sweater, with a basket style stitch detail for a must have piece for the season.
This simple fitted stocking stitch cardigan in our beautiful new yarn, Creative Linen, is an ideal layer piece for the season.
Knit this long line sweater with garter stitch and pocket detail.
Knit this slouchy short sleeved sweater, perfect for spring days.
Knit this casual long sleeved cardigan in our lovely new yarn Creative Linen. A must have piece for the season.
Knit this beautiful sweater in the new yarn creative linen, with a zig zag stitch detail for a must have for the season. This pattern is for intermediate knitters.


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Violence erupts in Sinai
In the lawless desert of the Sinai, where al Qaeda affiliates have long had a foothold, violent attacks erupted after Morsy's removal.
On Sunday, armed men blew up a pipeline transporting natural gas to Jordan, an ally of Israel and the United States, said a senior Egyptian intelligence officer, who asked not to be named.
Such attacks had ceased when Morsy was president. Before that, armed groups destroyed pipelines every few months, he said.
State-run EgyNews reported Sunday that three police officers in northern Sinai were shot and wounded while on duty when someone in an unmarked car fired shots at them and sped away.
It is unclear whether the attacks were a reaction to events in Cairo.
Morsy's opponents -- who got what they wanted when the military toppled him in a coup Wednesday -- will protest "to finalize the great victory" they started on June 30, activist group Tamarod said.
Egyptian police are finishing the work the military started, taking into custody the Brotherhood's leaders. Officers continue to follow up on hundreds of arrest warrants.
Mohamed Tawfik, the Egyptian ambassador to the United States, told CNN Sunday that discussions about choosing a prime minister are ongoing.
"This is something for the Egyptians themselves to decide," Tawfik said when asked if U.S. officials had indicated their support for ElBaradei. "The important thing is for this process to be inclusive and for there to be a general agreement on whoever will be named as prime minister."
State-run Nile TV reported Sunday night that Tamarod and al-Nour party members were meeting to reach a consensus over who will be the new prime minister.
The 'second revolution'
Wednesday's coup was the culmination of weeks of efforts by Morsy's opponents to push him out. They said 22 million people had signed petitions calling for him to step down -- more than had voted for him in the 2012 election -- and followed up with days of protests that attracted massive crowds.
Morsy's supporters countered with rallies in favor of his government. At times, bloody clashes ensued. Dozens were killed.
On July 1, the military issued a 48-hour ultimatum demanding that Morsy form a power-sharing government with his opponents. The end of Morsy's rule came on Wednesday, when his conciliatory gestures failed to placate the military.
Egypt's experience with democratic governance was short for a country whose history can be measured in millennia. "Either we risk a civil war or ... take extra constitutional measures to ensure that we keep the country together," said ElBaradei, explaining the military's conundrum. "This is a recall, and it is nothing novel."
But Morsy failed to fix the nation's ailing economy or stop spiraling crime, both of which worsened during his tenure. He was seen by many as increasingly autocratic.
Human Rights Watch has said Morsy had perpetuated abusive practices that Mubarak had established, molding them to his own purposes and adding to them. These included the trial of civilians by military courts, allowing police brutality and the suppression of critical voices.
Adly Mansour, head of the country's Supreme Constitutional Court, was sworn in Thursday as interim president.
He dissolved Egypt's upper house of parliament, the Shura Council, and appointed a new head of intelligence, state TV said.
The Egyptian army has promised a path to new elections.
Egypt is pivotal
The chairman of the Muslim Brotherhood in Jordan warned that the Egyptian military coup might return terrorism and extremism to the region.
"What happened in Egypt will weaken our efforts of trying to convince the people that democracy is the only way to achieve their freedom and the social justice they seek," Sheikh Hamam Saeed said. "It will also make people lose faith in democracy."
Turkish Prime Minister Recep Tayyip Erdogan called coups "evil" on Sunday.


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The Gallery Cafe at the Gallery of Modern Art, with its fine terrace overlooking the sculpture garden, makes this one of the best alfresco dining experiences in the city. Summer and winter alike, the light airy buzz has made this a firm local favourite for many of our regulars, as well as for those who consider no trip to Edinburgh complete without a visit here.
Our kitchen team have established a reputation for imagination and a passion for what is fresh, local and seasonal and where possible free-range or organic. Everything is made from scratch except for the bread!
The innovative menu includes delicious soups, tasty hot main dishes, salads, filled croissants and an amazing selection of salads. The triumphant array of home baking is immense, from decadent chocolate brownie to ginger oat slice to lemon drizzle cake.
As a Green Tourism Business Scheme member, the Gallery Cafe is committed to environmental protection and sustainability. The Gallery Cafe strives to minimize operational impacts on the environment through resource conservation and environmentally sound practices.
EatScotland Says:
An obviously popular dining establishment in a well-maintained setting with tempting dishes on display. A great selection offered on the menu. Servings are generous and ingredients fresh.
Yellow Split Pea, Butternut and Coconut Soup, Bread Roll: "The soup was served in an attractive Denby style bowl, looked colourful, fresh and wholesome with a fresh, oat-topped roll placed on the under plate." "The soup was prepared with good quality ingredients." "The wholemeal oat topped roll was fresh, flavoursome and of good texture." "The soup was proportionate and balanced with a good base stock. The butternut squash and coconut flavours were detectable along with the yellow pea and the appropriate subtle spice elevated and harmonised the combination of flavours." "The soup was skilfully prepared and presented well."
For Accommodation and information, please call:
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Saturday and Sunday - closed
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TWD: Perfect Party (Cup)Cake!
Chipotle Chicken and Rice
After many, many weeks of trying to empty our fridge and freezer, I finally allowed myself to do some major grocery shopping recently. As I was making my list for the store, I really tried to thumb through some of my many cooking magazines (which unfortunately I don't cook from nearly enough) to find some recipes to make. This chipotle chicken and rice was one of the recipes I selected from the most recent issue of Everyday Food. It's got a relatively short ingredient list and though it does cook for over an hour, the hands-on time is minimal.
This dish was a huge hit at our house! As we were eating it Shane said he wanted to have it at least once a week. A few minutes later (after I mentioned how cheap it was to make), he revised his statement and declared that he wanted it 2 or 3 times a week. While I also really enjoyed it, I think once a week is my limit! One of the highlights of the dish for me was the chicken. By the end of the cooking time, I could practically shred it with my fork and it had absorbed so much flavor from the other ingredients. The note above the recipe in the magazine mentions "subtle heat" from the chipotle chiles. I'm not sure I agree - I thought it was pretty spicy, but I'm a bit of a wimp when it comes to heat so you'll have to try it for yourself to see what you think!
Chipotle Chicken and Rice
from Everyday Food, July/August 2009
2 tablespoons vegetable oil
8 boneless, skinless chicken thighs (about 2 pounds total)
coarse salt and ground pepper
1 medium red onion, thinly sliced lengthwise
3 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 canned chipotle chiles in adobo, minced
2 large tomatoes, diced large (I used one 14.5 oz can of diced tomatoes, drained)
1 cup long-grain white rice
lime wedges, for serving (optional)
chopped cilantro leaves, for serving (optional)
In a large Dutch oven, heat oil over medium-high heat. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total. Transfer the chicken to a plate.
Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).
Add garlic, cumin and chiles; cook until garlic is soft and fragrant, about 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, about 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer and cook 25 minutes.
Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.
Sweet Melissa Sundays: Double Dark Chocolate Cookies
This cookie recipe was very similar to the chocolate chip cookies we made a few weeks ago. After the dough is mixed it gets some time in the refrigerator before it is shaped into logs and chilled again. I made the mistake of mixing my dough and then leaving it in the fridge for about 5 or 6 hours when I got busy with something else. When I finally took it out it was rock hard so I used the heat of my hands to warm it up for a while before shaping it into logs. I love the slice and bake aspect of Melissa's cookies. I find it much easier than scooping out individual cookies and I think the cookies bake up perfectly (though the chill time probably has something to do with that too)!
It was a bit tricky to tell when these cookies were done because they're so dark but I wound up baking mine for about 13-14 minutes. That left them nice and chewy. They're really delicious and, as expected, super chocolately and rich! I only had one and that satisfied me. I really want to make them again and try adding the raisins, which I think I'll really enjoy. Many thanks to Megan for this week's great pick! You can check out the recipe on her blog and be sure to visit the Sweet Melissa site to check out all of this week's cookies!
Lasagna Rolls
If you like traditional lasagna you'll probably love these lasagna rolls from Giada De Laurentiis! I particularly like that they're a lot less messy than traditional lasagna since you can just scoop up one or two rolls for individual servings. It's also highly adaptable, which is nice for picky eaters. I left the prosciutto out because I don't like it but if Shane had been eating these I probably would have split the filling into two bowls and added the spinach only to mine and thrown some meat into his.
If there's any down side to this recipe it's that there are quite a few components. That said, each component is quite simple and many of them can be made ahead of time. You make a bechamel sauce, boil the lasagna noodles, prepare the filling, make the marinara sauce and assemble/bake the rolls. In my opinion all of the work is worth the effort, but if you wanted to simplify things a bit, you could definitely use no-boil lasagna noodles and jarred marinara sauce.
Lasagna Rolls
from Giada De Laurentiis via FoodNetwork.com
Bechamel Sauce
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped (I omitted)
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13x9x2 glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil.
Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
Now that I've finally gone and made marshmallows I really wish I hadn't waited so long to give them a shot. I'd heard so many horror stories about failed marshmallows and sticky messes that I kept putting them off, but my experience with this recipe was not only successful, but really pretty enjoyable. I tried one of the marshmallows immediately after cutting them and found it was a bit too sweet, but the next day, I thought the flavor was perfect! They're much better than store bought marshmallows. I find myself reaching for another one every time I pass them sitting on the kitchen counter. I'm hoping this weekend I'll finally get to try making my s'mores with them!
One quick note: Reviewers who tried this recipe with a hand mixer reported mixed results. Some said it was successful while others claimed their hand mixers overheated or were unable to achieve the volume necessary when beating the gelatin/sugar mixture. If you try the recipe with a hand mixer, increase the beating time for the gelatin/sugar mixture to at least 10 minutes.
adapted from Gourmet, December 1998 via Epicurious.com (as seen on SmittenKitchen.com)
Approx. 1 cup confectioners' sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla
Spray bottom and sides of a 13 x 9 x 2 metal baking pan with nonstick cooking spray and dust bottom and sides with some of the confectioners' sugar.
In the bowl of a stand mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
Meanwhile, in a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to medium and boil mixture, without stirring, until a candy thermometer registers 240 F, about 12 minutes. Remove the saucepan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
Using stand mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes. Meanwhile, in a separate medium bowl with cleaned beaters, beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift 1/4 cup confectioners' sugar evenly over top. (You'll want to work fairly quickly getting the mixture into the baking pan because it starts to set almost immediately.) Chill marshmallow (room temperature worked fine for me), uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (I sprayed my pizza cutter with nonstick cooking spray and used that.) Sift remaining confectioners' sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
The marshmallows will keep for 1 week when stored in an airtight container at room temperature.
TWD: Coconut-Roasted Pineapple Dacquoise
There are 3 main components to this dessert and they're all pretty easy in their own right. First, there's the meringue which is made by combining whipped egg whites and a coconut/almond/sugar mixture. The meringue is spread into rectangles and baked for 3 hours, during which time the rectangles become golden and crisp. The second component is pineapple, which is cut into wedges and then broiled. I decided, instead, to use my kitchen torch to speed this process up and it worked perfectly. Finally, there's the ganache, which is simply a combination of white chocolate and whipping cream that is chilled and then whipped until light and fluffy.
The dacquoise is assembled by layering the components. One of the meringue rectangles is laid down, then topped with the ganache and some of the pineapple wedges. That process is repeated two more times. To finish the dacquoise, the remaining ganache is spread around the sides of the cake and garnished with toasted coconut. Unfortunately, once you've got this beautiful cake assembled, you can't dig in because Dorie recommends chilling it for at least 4 hours before serving.
My 4 hour countdown just finished a few minutes ago and my mom had stopped by after work so I had her taste the dacquoise with me. I think it's safe to say that we are absolutely smitten with this dessert! Wow, was it ever good! My favorite component was the ganache but I also loved the way the pineapple and coconut worked together. I loved it so much that it makes me a bit disappointed I only made 1/4 of the recipe. The tropical flavors are perfect for summer so I know I'll be making this treat again before too long!
Thanks to Andrea for a really surprising pick this week - we loved it! You can find the recipe on her blog and check out the other cakes this week by visiting TWD!
Grilled Pepperoni Pizza
Grilled Pepperoni Pizza
adapted from The Kitchen Sink Recipes
1 recipe of your favorite pizza dough (see below for the recipe I used)
extra virgin olive oil
1-2 cups of your favorite tomato sauce (here's one I use from time to time)
1 ball fresh mozzarella, sliced into thin rounds
fine-grain sea salt
Preheat your grill to medium. While the grill is heating stretch the dough out to your desired shape and size. I've used the dough recipe below twice. The first time I made one large rectangular pizza and the second time I split the dough and made two smaller circular pizzas. I thought the rectangular dough was more difficult to work with since it was larger.
Brush one side of the dough with olive oil. When the grill is heated, transfer the dough to the grill, placing it directly on the rack, oiled side down. (I don't have a pizza peel so I use a baking sheet turned upside down to transfer the dough.) The dough will cook quickly so keep an eye on it. In the meantime, quickly brush the exposed side of the dough with olive oil. You'll know the dough is ready to flip when the top begins to bubble, about 1-2 minutes.
Using tongs or a spatula, turn the dough over. I like to flip it so it's over indirect heat (so I can leave it there to let the cheese melt). Top the dough with the tomato sauce, mozzarella and pepperoni. Close the grill lid and cook until the cheese is melted and the toppings are heated through. Remove the pizza from the grill.
Sprinkle lightly with sea salt, slice and serve.
Pizza Doughfrom Bon Appetit, March 2007 via Epicurious.com
3/4 cup warm water (105 F to 115 F)
1 envelope active dry yeast (I use instant yeast)
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes. (Note: You can skip this step if you use instant yeast. Just add the yeast to the dry ingredients in the food processor and add the water along with the olive oil.)
Brush large bowl lightly with olive oil or spray with cooking spray. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Roll out dough according to recipe instructions.
The dough can be made 1 day ahead of time. After the rise, just place in an airtight container in the refrigerator until you are ready to use.
Sweet Melissa Sundays: Butterscotch Almond and Walnut Bars
One of the best things about this recipe is how few ingredients it requires. It combines a shortbread crust (4 ingredients), butterscotch caramel layer (3 ingredients) and then roasted nuts to top the bars. The shortbread crust is prebaked first - mine puffed up a bit in the oven despite poking a ton of holes in it but as it cooled it settled down fairly evenly. The butterscotch caramel layer comes together in a saucepan in just a few minutes and is poured over the prebaked crust. It's fairly gooey, but spread across the shortbread crust easily for me. I threw the roasted almonds and walnuts on top, stuck it back in the oven for a few minutes and I was done. Simple!
We were heading out to lunch yesterday and I was bringing a few of the bars with me to give away. They had only been out of the oven for a bit and cutting them was challenging as they were quite gooey. (They also "melted" a bit in the warm car on the way to lunch but hopefully they still tasted just as good!) Thanks to a recommendation from my friend Wendy of Pink Stripes, I knew it'd be easier to cut the remaining bars if I chilled them first so that's exactly what I did. I definitely agree with Wendy - once chilled, the bars were easy to cut with a bread knife!
I didn't try one of the bars since I knew I wouldn't like the butterscotch, but I did taste a few pieces of the shortbread crust that broke off as I cut the bars and thought it was fantastic! I can absolutely see using this crust and topping it with a layer of chocolate for a variation on these bars. Thanks to Pamela for a fun selection this week! You can find the recipe on her blog and you can check out the other bars this week at the SMS site.
Lemon Sorbet
The final result was an incredibly light and refreshing dessert. I loved the little yellow specks of lemon zest that were visible in the sorbet. I did add the extra 1/4 cup of sugar David Lebovitz recommends if you prefer a sweeter sorbet, and I found the sweetness right on. It probably would have been a bit too tangy for me with only 1 cup of sugar. I'll definitely be making this again throughout the summer, especially when the sweltering temperatures arrive!
Lemon Sorbet
from The Perfect Scoop by David Lebovitz
2 1/2 cups water
1 cup sugar (if you prefer a sweeter sorbet, increase the sugar to 1 1/4 cups)
2 lemons
1 cup freshly squeezed lemon juice (about 6 lemons)
In a medium saucepan, combine 1/2 cup of the water and the sugar. Grate the zest of 2 lemons directly into the sauce. Heat, stirring frequently, until the sugar is completely dissolved. Remove the pan from the heat and add the remaining 2 cups of water, then chill thoroughly in the refrigerator.
Stir the lemon juice into the chilled sugar syrup, then freeze the mixture in your ice cream maker.
Italian Knots
Because I decided to make these knots at the last minute, I had to make substitutions on a few of the ingredients. The recipe calls for fresh yeast, 00 flour and lard, none of which I had on hand. After a bit of internet research, I decided to substitute a combination of cake flour and all-purpose for the 00 flour and I used butter in place of lard. I used instant yeast in place of the fresh yeast. Additionally, this recipe comes from an Italian bread book and consequently the ingredients are listed by weight and not volume. I had to do quite a few conversions to make the recipe work in my kitchen since I don't have a digital kitchen scale yet and I was VERY nervous about the accuracy of my conversions.
I'm pleased to report that either my math skills were spot on or this is the most forgiving recipe ever as the knots turned out beautifully! I'll never get tired of the smell of fresh bread baking, and these knots smelled amazing in the oven. They baked up with a fairly crisp exterior, but on the inside they were so tender and delightful. I do wish they'd taken on a bit more color so next time I might try an egg wash in the hopes of achieving a deeper golden brown color.
I'm including the original recipe below but will note my conversions in green next to each ingredient with the exception of the flour, which I did actually weigh with my analog kitchen scale. Some of the quantities are odd (like .885 teaspoons of honey but just do your best to approximate - the recipe is quite forgiving). Please note that I only made 1/4 of the recipe (which yielded 6 fairly large knots) so the converted amounts are for 1/4 of original recipe. Also, I'm including a link to Ilva's site, where you can find step by step illustrations for shaping the knots.
Pane Di Pasta Tenera Condita or Italian Knot Bread
from Pane. Il piacere di reparare in casa by Anna Gennari as seen on Lucillian Delights
500 g /1,1 lb normal bread flour (125 g)
5 g/0,17 oz fresh yeast (.09 teaspoons instant yeast, which is slightly less than 1/8 teaspoon)
240 ml/1 cup water (~1/4 cup but I definitely added more as my dough was pretty dry with only 1/4 cup)
Combine the bread flour, instant yeast and water and quickly work the dough together. My biga was fairly wet and tacky. Put the biga in a high container and cover with plastic wrap. Leave it at room temperature for 15-24 hours.
0,500 g/1,1 lb biga
1 kg/ 2,2 lb 00 flour (250 g - I combined cake flour and all-purpose)
450-550 ml/ 1,9-2,3 cup water, finger warm
30 g fresh yeast (.596 teaspoons instant yeast)
50 g/ 1,7 oz extra-virgin olive oil (.925 tablespoons)
60 g/ 2,1 oz lard (I used 1 tablespoon of unsalted butter)
25 g/ 0,88 oz honey (.885 teaspoons)
25 g/ 0,88 oz salt (1 teaspoon)
Put the flour in a large bowl, add the butter and mix it with your fingers until it has 'crumbled' and is completely mixed with the flour. Add the instant yeast to the mixture.
Mix the salt, olive oil and honey with the finger warm water and add it to the flour. Now work it it until it holds together and then add the biga.
Knead the dough by hand until it is smooth and no longer sticky. I had to add quite a bit more flour to the dough so don't be too concerned if your dough is sticky and needs more flour. The hand kneading took about 5 minutes for me.
Put the dough in a large bowl, cover with plastic wrap and leave at room temperature to rise until doubled.
Divide the dough into equal pieces. I made 1/4 of the recipe and divided my dough into 6 pieces, but if you'd like smaller knots you could probably do 8 or 10 pieces. Roll each piece of dough into a long snake and follow the instructions for shaping the knots found on Ilva's site. Put the knots on baking sheets and leave to rise until they have doubled in size. My knots doubled in size quite quickly so keep your eye on them.
Bake in a pre-heated oven (200 C/390 F) for 30-35 minutes, or until the internal temperature of the knots reaches about 195 F. This took about 25 minutes for me.
TWD: Honey Peach Ice Cream
I don't want to harp on my lack of enthusiasm for peeling peaches since I've already discussed it twice on this blog so I won't :) Instead, I'll just thank my new friend Diana, who made her ice cream before me and shared via Twitter that I didn't actually have to peel the peaches. She simply strained the peach puree when she added it to the custard so that's what I did too!
I made a third of the recipe this week, which moved the process along a bit faster than usual since the quantity of ingredients was so small. I think the custard probably only took about 5-7 minutes from start to finish. I threw a bit of rum (about a teaspoon or so) in the custard along with the vanilla extract because I find that my homemade ice creams tend to get a bit too frozen. I chilled the custard in an ice bath and it cooled quickly, again because there was so little of it. On the advice of many of the other TWD bakers, I skipped adding bits of peach to the ice cream as it finished churning.
As for the verdict....as I suspected, this wasn't my favorite ice cream. I will say, though, that it makes for a fun change! I tend to always choose mint chocolate chip when we go out for ice cream and this is certainly a nice departure from all that chocolate. Dorie suggested pairing this ice cream with her sugar cookies and I wish I'd had a chance to make those cookies this week as I am sure it would have been a fantastic combination!!
Thanks to Tommi for encouraging me to get my ice cream maker out for the first time this year! I know this is the first of many treats I'll make it in this summer. You can find the honey peach ice cream recipe on Tommi's blog and you can see all of this week's ice cream by visiting the TWD site.
Sweet Melissa Sundays: Chocolate Chip Cookies with Toasted Almonds
This week's SMS is especially fun as it is hosted by the one and only Sweet Melissa herself, Melissa Murphy! Our task was to make Melissa's chocolate chip cookies with toasted almonds. These cookies are the all-time bestsellers at Melissa's bakery, Sweet Melissa Patisserie, so I had high hopes! I've tried a lot of chocolate chip cookie recipes but still haven't really found a go-to recipe.
I was planning to send these cookies to work with Shane so I decided to make half with almonds and half without as I know at least one of his coworkers has a nut allergy. The recipe is quick and easy but does require a bit of planning ahead as it calls for an hour and a half of chill time for the dough in the fridge before baking.
I'm almost at a loss for words when it comes to this recipe. It was one of those recipes that cooperated perfectly and came together exactly as described so not much in the way of tips to pass along. The only thing I'd mention is that I found the half of the dough with both the chocolate and the almonds a bit tricky to slice. The ratio of mix-ins to dough was pretty high so it was tough to get my knife through the dough without running into a piece of chocolate or an almond.
I won't lie - I turned my oven light on and snuck a peek at these cookies fairly often as they baked. I was curious as to how much they'd spread and how quickly. I was psyched when they didn't flatten out like pancakes (which tends to happen to me fairly often with chocolate chip cookie recipes). That fact alone scored these cookies major points! Shane and I shared one of the cookies without almonds for dessert the night I made them and I can officially say these are my favorite chocolate chip cookies ever! I loved how chewy they were. They also struck the perfect balance of cookie dough to chocolate for me. I actually prefer my chocolate chip cookies a little light on the chips and the cookie we ate had less chocolate than I typically find in a chocolate chip cookie. So I wasn't terribly surprised when Shane said that while he enjoyed the cookie, he wished there were more chocolate chips. Simple solution - when I make these again (soon!!) I'll split the dough in half and add more chips to Shane's half while keeping mine exactly as Melissa intended!
Be sure to stop by the Sweet Melissa Sundays site to check out Melissa Murphy's photos and thoughts on these cookies (the recipe is also available through this link)! While you're there you can also see how the other bakers fared with the cookies. Thanks for sharing this great recipe, Melissa! It will be one I'll make again and again!
Creamy Basil Pesto
Luckily, we have plenty of pasta and my basil plant is thriving so I turned to this lightened up pesto in The Best Light Recipe. The authors set out to reduce the calories and fat in traditional pesto, mainly by drastically reducing the amount of olive oil and eliminating the nuts. Ricotta cheese is instead added to give the pesto a creamy texture. The end result is a surprisingly flavorful sauce with about a third of the calories of a traditional pesto and less than 1/4 of the fat. My only complaint about the pesto is that I found it fairly salty, so I'd adjust my seasonings accordingly next time.
This recipe produces about 1 cup of pesto, which is enough for one pound of pasta. You will want to reserve some of the pasta cooking water to loosen the sauce a bit before serving.
Creamy Basil Pesto
from The Best Light Recipe by Editors of Cook's Illustrated magazine
4 medium garlic cloves, unpeeled
3 cups fresh basil, stems and buds discarded
1 oz Parmesan cheese, grated (about 1/2 cup)
1/4 cup part-skim ricotta cheese
1 shallot, minced (about 2 tablespoons)
2 tablespoons extra-virgin olive oil
salt and ground black pepper
Toast the garlic in a small skillet over medium heat, shaking the pan occasionally, until the color of the cloves deepens slightly, about 7 minutes. Transfer garlic to a plate to cool and then peel the cloves and chop coarsely.
Place the basil in a heavy-duty gallon-sized resealable bag. Pound the bag with the flat side of a meat mallet or a rolling pin until all the leaves are lightly bruised. (Bruising the leaves apparently helps to release their oils and intensify their flavor.)
Process the garlic, basil, Parmesan, ricotta, shallot, oil and 1/2 teaspoon salt in a food processor until smooth, about 30 seconds. Stop to scrape down the sides of the bowl as necessary. Transfer the mixture to a small bowl and season with salt and pepper to taste.
The pesto can be covered with plastic wrap pressed flush against its surface and refrigerated for up to 3 days.
Yields 1 cup
Buttermilk Sandwich Bread
I made this loaf of fresh bread on Monday to accompany the lasagna and give me a reason to get excited about dinner. The recipe is a variation on one I've made before and I chose it mainly because the bread can be made in about 2 hours from start to finish! It's a really great bread - a nice tender crumb with a great crust and this buttermilk version has just the slightest tang.
Before I leave you with the recipe, here's a question for all you KA mixer owners: does everyone follow KA's suggestion not to use the dough hook on speeds above 2? I've been seeing a lot of recipes lately that call for using the dough hook on medium speed and I never know what to do. Generally I just mix on speed 2 for a bit longer until the dough gets to where it needs to be. I'd be lost without my KA so I really don't want to damage it by blatantly ignoring KA's suggestion about the dough hook. Just wondering how others handle this...
Buttermilk Sandwich Bread
from Baking Illustrated by Cook's Illustrated Magazine Editors
3 3/4 cups unbleached all-purpose flour, plus more for dusting the work surface
2 teaspoons salt
1 cup cold buttermilk
1/3 cup water
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 envelope (2 1/4 teaspoons) instant yeast
Adjust an oven rack to lowest position and heat oven to 200 F. Once the oven reaches 200 F, maintain temperature for 10 minutes then turn off the oven.
Bring the water to a boil. Add the cold buttermilk to the boiling water then transfer to a 4-cup measuring cup. The combined liquids should have a temperature of approximately 110 F. Add the butter, honey and yeast to the water/buttermilk mixture.
Mix 3 1/2 cups of the flour and the salt in the bowl of a stand mixer fitted with dough hook. Turn the machine to low and slowly add the liquid mixture. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook, if necessary, about 10 minutes. (If after 5 minutes of kneading the dough is still sticking to the sides of the bowl, add flour 1 tablespoon at a time (up to 1/4 cup total) until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form a smooth, round ball, about 15 seconds.
Place the dough in a lightly oiled large bowl, turning to coat. Cover with plastic wrap and place in warmed oven until dough doubles in size, 50 to 60 minutes.
Gently press dough into rectangle 1 inch thick and no longer than 9 inches. With long side facing you, roll dough firmly into a cylinder, pressing firmly with fingers to make sure the dough sticks to itself. Place dough seam-side down in a greased 9x5-inch loaf pan and press it gently so it touches all 4 sides of the pan. Cover with plastic wrap and set aside in a warm spot until the dough almost doubles in size, 20 to 30 minutes.
Keep one oven rack at lowest position and place the other at the middle position. Heat oven to 350 F. Place an empty baking pan on bottom rack. Bring 2 cups of water to a boil and then pour water into the empty pan. Set the loaf on the middle rack. Bake until an instant-read thermometer inserted at an angle just about the pan rim into the center of the loaf reads at least 195 F, 40 to 50 minutes. Remove bread from pan, transfer to a wire rack, and cool to room temperature before slicing and serving.
Makes one 9-inch loaf.
Two New Loves
This past weekend, I tried two things for the first time. First, I bought a beautiful pineapple at the store. I don't eat pineapple too often but when I have eaten it in the past, it's been from a can. I've watched enough Food Network, however, to have learned how to cut a pineapple and when I saw them on sale at my local market, I grabbed one. On Saturday I cut it up with only one goal in mind - I was going to grill my pineapple rings! I found a really quick recipe (if I can even call it that), whipped it up and threw the pineapple on the grill. I was so anxious about whether I'd be able to achieve the grill marks I'd seen in so many photos. They didn't turn out perfectly, but not too bad for a first attempt. The taste, though, that was perfect! The pineapple was so sweet and juicy. "Recipe" is below - if you've never tried grilled pineapple you must give it a shot!
The second thing I did this weekend was visit a farmer's market for the first time! It was so much fun - I'm hooked and know I'll be checking out different markets around RI all summer! I mostly browsed this week but I did pick up a few things. First, a big bar of fudge for Shane. He loves fudge and I knew he'd enjoy trying the dark chocolate fudge from OceanState Chocolates. I also grabbed some mozzarella from Narragansett Creamery and I have plans to use it soon to make grilled pizza! Yum! I can't wait until the markets are full of berries and other fruits later this summer.
Grilled Pineapple
from The Cooking Photographer
1 large ripe pineapple
3 tablespoons melted butter
1/2 teaspoon honey, warmed
Pinch of salt
Preheat the grill to high.
Cut the top and bottom off the pineapple. Stand the pineapple upright and slice down the sides, cutting off the tough outer skin and inner spikes. Continue all around the pineapple, following the natural contour of the fruit. Turn the pineapple onto its side and cut into slices of your desired thickness. Using a small, round cookie cutter (or a paring knife), stamp out the inner core of each slice and discard.
In a small bowl, mix together butter, honey, & salt. Brush both sides of the pineapple rings with glaze.
Place pineapple wedges on the grill and cook until grill marks form. Turn rings over and repeat.
TWD: Parisian Apple Tartlet!
This week's recipe couldn't have been more simple. There were only 4 ingredients - apple, puff pastry, butter, and brown sugar. Given the simplicity of the recipe, I considered trying to make my own puff pastry for the first time. Then we had a gorgeous weekend and I decided to spend my time outside enjoying the weather instead of hanging out in my kitchen. I do hope to give it a shot soon though!
I threw the tart together on Monday night in just a few minutes time. I added 1 teaspoon of brown sugar on the tartlet at first, but when I checked on it about halfway through baking, I noticed that most of the brown sugar had melted off of the apples and into the tart. I decided to sprinkle a bit more on top in the hope it would cling to the apples and luckily, it worked! I waited until the tartlet cooled just a bit before throwing some vanilla ice cream on a plate with it and gobbling it up. I've got just one word for the tartlet - deeeelicious! Definitely one of my favorite Dorie recipes both because of its use of puff pastry and apples and its ease of preparation. I think it'd be a great dessert to serve to company - it looks elegant but yet it's so simple!
Thanks for an easy, magnificent pick this week Jessica! You can find the recipe for the tartlet on her blog and as always, you can visit the TWD site if you want to see the other tartlets.
Spicy Shrimp and Fettuccine
I know I promised to try to mix some actual meals in with all of the desserts I usually post on the blog. To that end, I have actually been trying a lot of new recipes out for dinner the past few weeks. The only problem I've run into is getting pictures of the food before we dig in for dinner. Most of the time we're pretty hungry by the time the food is ready and the last thing I want to do is take the time to compose the perfect shot. It also goes without saying that hot food is preferable to cold and setting up a good shot leads to a cold dinner! I've decided that I'd rather post a variety of recipes and just accept that I'm not going to be 100% happy with all of the photos. We all know that taste is what matters anyway, right?
I saw this recipe here and immediately starred it in my Google Reader. The great thing about the recipe is that it uses so few ingredients that it's a cinch to throw together. It also incorporates shrimp and pasta - two of my favorite things! This is a perfect weeknight meal as it comes together in about 15 minutes. I even used canned tomatoes in place of fresh to make things easier on myself. The sour cream and tomato paste create a surprisingly creamy sauce with just a little bit of heat from the red pepper flakes. I'll definitely be making this dish again and I think I might try to use fire roasted diced tomatoes just to change things up a bit but the recipe is absolutely delicious as written too!
Spicy Shrimp and Fettuccine
from Cooking Light, October 2007 via MyRecipes.com (as seen on The Life and Loves of Grumpy's Honeybunch)
8 ounces (1/2 lb) uncooked fettuccine
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large shrimp, peeled and deveined
2 cups chopped plum tomato (about 5) (I used one 14.5 oz can of petite diced tomatoes, drained of most of their liquid)
2 tablespoons reduced-fat sour cream
1 tablespoon tomato paste
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 cup freshly grated Parmesan cheese
Cook pasta according to the package directions. Drain.
Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes, sour cream, tomato paste, basil and salt; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated.
Place 1 1/2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.
Sweet Melissa Sundays: Bear's Peach Cobbler
This week's SMS was chosen by Andrea of Nummy Kitchen: peach cobbler! I love almost any baked fruit dessert so I was psyched about this week's recipe! That said, I did have my reservations about the peaches. Last year we made a summer fruit galette for TWD and I chose to use only peaches in my galette. The first step in the recipe was removing the skins of the peaches and, to put it mildly, it did not go well for me. It's left me a bit traumatized when it comes to peaches but I was hopeful this experience would go a bit better.
I decided to scale the recipe down quite a bit as I was the only one who would be eating the cobbler. I wound up making 1/4 of the recipe since it was fairly easy to do the calculations in my head. I made the biscuits first and learned that 1/4 of the biscuit recipe was enough for either one large biscuit or two small ones. Due to their cuteness factor, I went with two.
Next came the peaches. I blanched them as I've read I should do but still, those skins just didn't want to come off. If anyone has tips on how to remove the skins from peaches, I'm all ears! Fortunately, since I was only making 1/4 of the quarter, I didn't have to peel many peaches. I used a combination of brown sugar and white sugar in the filling after seeing Holly's post this morning.
After the cobbler baked, I put the world's smallest scoop of vanilla bean ice cream on top and dug in. I really, really enjoyed the biscuits but the filling was a bit too sweet for even me, which is saying a lot. I can probably count on one hand the number of times I've found something too sweet. I still ate the whole thing though and thought the vanilla bean ice cream was the perfect accompaniment. I'll definitely make this again once peaches are in season here - I'll just cut back on the sugar in the filling a bit.
Thanks to Andrea for a delicious pick this week! You can find the recipe as well as her adorable heart-shaped biscuits on her blog and you can check out the other bakers' cobblers by visiting the SMS site!
Cinnamon Blueberry Muffins
I'm incredibly excited for blueberry season to arrive because blueberries are, without a doubt, my favorite berry. Recently I picked up a pint of blueberries at the store when I saw them on sale and I debated for days about what I should make with them. Initially I thought "anything but muffins" as I tend to make muffins whenever I get blueberries. That was before I came upon this recipe for cinnamon blueberry muffins on Epicurious.com. I'd never made blueberry muffins with brown sugar and these sounded amazing. I imagined they'd be sweet and spicy and that's exactly what they were! The muffins were also incredibly moist. I tend to like things incredibly sweet so these weren't too sweet for me, but some of the reviewers over at Epicurious mentioned they cut back on the brown sugar a bit (many used 3/4 cup instead of one cup). Also, the cooking time suggested is 25-30 minutes but my muffins were done at closer to 22 minutes and many of the reviewers agreed that the baking time was a bit long so you might want to keep your eye on the muffins to avoid overcooking!
If you came looking for my Sweet Melissa Sundays post, I'll have it up this afternoon so please check back later!
Cinnamon Blueberry Muffins
Gourmet, July 2006 via Epicurious.com
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups blueberries
Preheat oven to 400 F. Line a 12-cup muffin pan with paper liners.
Whisk together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined (do not overmix). Fold in blueberries gently.
Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.


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Black Friday shoppers delayed on I-10
Road work and an accident delayed traffic
Compiled by chron.com | November 23, 2012 | Updated: November 23, 2012 5:34pm
Black Friday shoppers found themselves delayed northwest of downtown Houston on Friday by an accident involving several vehicles.
Initial police reports from the accident scene in the westbound lanes near Interstate 10's Taylor exit indicated that multiple vehicles were involved in the wreck. But a witness along I-10 and an incident report from Houston Transtar said a heavy truck was involved.
Also on I-10: Crews will be working on one lane of eastbound traffic from Washington Avenue to T.C, Jester on Friday.


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12-18-2012, 12:51 PM | #1 (permalink) |
Join Date: Nov 2011
Posts: 37
Help - setback for powder?
I'm an advanced east coast rider, currently in Breckenridge - and there's lots of snow! Amazing!
So I'm not all that used to riding powder. I've got my 157 Never Summer Premiere (I'm 5'7" 155lbs if it matters.) The board has a built in 1.5" setback. Should I be setting it back further for tomorrow's powder? And if so how much? (Supposed to get another 12" in the next 24 hours, so they say.) I know there's no one answer to this. But just throw out some suggestions would be great. Thanks! (Sorry for the cross post, not sure which forum this is supposed to go in.) |
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12-18-2012, 01:05 PM | #2 (permalink) | |
Veteran Member
Join Date: Mar 2009
Location: I can see Santa shoveling his driveway
Posts: 1,654
If whatever doesn't kill you, only makes you stronger. Then I am so close to immortality |
12-18-2012, 01:21 PM | #3 (permalink) |
Join Date: Dec 2011
Location: Front range, CO
Posts: 278
disagree. You're 155lbs a 157 is a big board for you, and it's rockered. Like I said in your other thread. I'm 200lb naked, ride a 158W Heritage and I have no problem with a 1-1.5" setback. That's poaching runs last week at Copper in knee to waist deep snow
12-18-2012, 02:51 PM | #4 (permalink) | |
Join Date: Apr 2012
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12-18-2012, 08:49 PM | #5 (permalink) |
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Join Date: Oct 2009
Location: Mt. Bachelor
Posts: 1,518
I'm 5'9", 158#, and ride a 164cm Premier. I have the rear binding set all the way back.
More importantly, if you're not experienced riding deep powder, make sure to look far ahead and make your line choices well in advanced so you don't stop in a low spot or flat spot. Keep your momentum. Read the thread on digging out of deep pow. Know tree well safety. Have a great time! Last edited by Toecutter; 12-18-2012 at 08:52 PM. |
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Hello I recently reinstalled my computer and im trying to play HoN but im not able to because i crast imidietly on startup it becomes like a black screen as if its going to start then it just crashes
i have reinstalled the game. Restarted the computer. ran it as administrator. removed the Game folder. tried to run the update first (same crash) I really want your help to fix it I really want to play it and this is really a bum
Thanks in forehand!
PS: it worked befor i reinstalled the computer
HoN name: slagodz
skype name: micant3
If i could get help i would really appriciate it
download the following file and copy it into your hon folder.
Regards, r00t
remember that this is only the temporary fix.
You should download the new installer and reinstall the game to avoid problems with the next updates.
Regards, r00t


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Real Review: Kraus Bathroom Faucets
Milan Rosan of Build.com reviews Kraus bathroom faucets. Included in the review are three faucets: 2 vessel faucets and a signle hole faucet for undermount sinks. Length: 33 seconds
Product Features:
- Fully covered under Kraus' limited lifetime warranty
- All-brass faucet construction
- High-quality, corrosion and rust resistant triple-plated finish - finish covered under lifetime warranty
- Single handle operation
- Tall design for use with vessel (above-the-counter) sinks
- ADA compliant
- Low lead compliant - complies with federal and state regulations for lead content
- Designed to easily connect to standard US plumbing supply bibs
- Extra secure mounting assembly
- All necessary mounting hardware included
Product Technologies and Benefits:
- Precision Kerox Cartridges: The cartridge's job is to deliver smooth handle operation and water flow, throughout hundreds of thousands of uses, without ever leaking – all while under a punishing 60 pounds-per-square-inch of pressure. For these reasons, it is quite literally what "makes or breaks" the faucet. Kraus understands this, so they take no shortcuts here, importing their cartridges from the world's leading manufacturer of high-end precision ceramic disc cartridges, Kerox in Hungary.
- Swiss-Made NeoPerl Aerators: Aerators are possibly the most under-appreciated component within faucets. Not only do they soften the stream (preventing splashing), but they also control the straightness, diameter, overall delivery of water. Fortunately, like their cartridges, Kraus recognizes this and chooses to takes no gambles here – they import their aerators from NeoPerl in Switzerland, the world's leading manufacturer for high-end and specialty aerators.
- Heavily Certified: Kraus has gone to great lengths to be able to provide you, the homeowner, the rest-easy satisfaction knowing that your faucet is certified and listed by all the major product testing boards in the US and Canada. This means that this faucet is deemed safe to use and that it meets all applicable building codes. Certifications and listings include: UPC, cUPC, IAPMO, ASME A112.18.1-2011/CSA B125.1-11, NSF/ANSI 61-2011.
Product Specifications:
- Overall Height: 12-1/2" (measured from counter top to highest point of faucet)
- Spout Height: 8-4/5" (measured from counter top to faucet outlet)
- Spout Reach: 5-3/10" (measured from center of faucet base to center of faucet outlet)
- Number of Installation Holes Required: 1
- 2.2 gallons-per-minute flow rate
- Installs onto decks up to 2" thick
- 1 handle included
- KEF-15000-PU15: This model
- KEF-15000: This model without metal pop-up drain assembly
- KEF-15000-PU-10: This model with chrome pop-up
- KEF-15001: Shorter (non-vessel) version of this faucet without metal pop-up drain assembly
- KEF-15001-PU11: Smaller (non-vessel) version of this model with chrome pop-up
- KEF-15001-PU16: Shorter (non-vessel) version of this faucet
Special Note:
This vessel faucet is available as a bathroom combo with a number of sink choices. Like their vessel faucets, Kraus vessel sinks have gained tremendous momentum within the kitchen and bath industry and are highly regarded for their quality, durability, and meaningful innovation. If you are considering a purchase of this faucet and also need a new vessel sink, we urge you to consider the bathroom combos; they truly are a deal. To the right of these product details you will find 5 bathroom combos that include this faucet. All bathroom combos that use this sink can be found by typing "KEF-15000-PU15" into the search bar at the top right of this page.
Additional Kraus Links
- View Manufacturer Warranty
- Shop All Kraus Products
- Shop All Kraus Exquisite Collection Products
Our SKU: Kraus KEF-15000-PU15
This product is listed under the following manufacturer number(s):
- Kraus KEF-15000-PU15BN
Brushed Nickel - Kraus KEF-15000-PU15ORB
Oil Rubbed Bronze
*Denotes a finish or option that has been discontinued
Product Specifications
Specification Sheet / Installation Guide | |
Specification Sheet / Installation Guide | |
ADA | Yes |
Drain Assembly Included | Yes |
Escutcheon Included | No |
Faucet Centers | 0 |
Faucet Height | 12.7 |
Faucet Holes | 1 |
Faucet Material | Brass |
Faucet Type | Bathroom Sink Faucet |
Flow Rate (GPM) | 2.2 |
Handle Material | Metal |
Handle Style | Lever |
Handles Included | Yes |
Installation Available | Yes |
Max Deck Thickness | 2 |
Mounting Type | Vessel |
Number Of Handles | 1 |
Product Weight | 4.9 |
Spout Height | 8.8 |
Spout Reach | 5.3 |
Theme | Modern |
Valve Included | Yes |
Valve Type | Ceramic Disc |


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8 Hatpatong Patong Beach, Patong, Phuket, Thailand 83150 (Show on map)
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Do or die for Lady Raiders
The possibility of a 12th consecutive postseason appearance for Benton Academy (11-11) rests in their own hands.
Tuesday's loss to undefeated Tri-County 7-4 forced the Lady Raiders into a must win game against Humphreys Academy September 20 to secure the second place seed in their district.
This might be familiar for the girls, who were fighting for the playoffs in 2009.
"The girls have been here before," head coach Vince Davis said. "Sometimes it may have been there too many times. They might be too relaxed. It's going to be challenge." Davis himself is no stranger to the playoffs, he has been an assistant coach or head coach for nine of those 11 seasons.
----For the rest of this story, see The Yazoo Herald printed edition, or the digital edtion----