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Rice vs. UH: the battle for musical bragging rights.
Many moons ago, or one or two anyway, our friends over at L.A. Weekly's West Coast Sound decided to evaluate Southern California's two main universities, USC and UCLA, using a set of music-oriented criteria and declare a winner. We're not talking matriculation either, though that's certainly part of ... More >>
Amanda Palmer & The Grand Theft Orchestra: Tue., Sept. 18, 8 p.m., TBA. Fitzgerald's, 2706 White Oak, Houston. Another Run, Square And Compass: Mon., July 23, 11 p.m., Free. Boondocks, 1417 Westheimer, Houston. Asleep At The Wheel: Fri., Aug. 10, 8:30 p.m., $88-$128. Dosey Doe Coffee Company, 2591 ... More >>
Photos by Jason WolterHayes Carll (left) and Craig Kinsey go down the road.Sideshow Tramps Fitzgerald's September 9, 2011 If Aftermath doesn't have to be at the office first thing in the morning, sometimes we let our personal hygiene slide a little. Some days stretch well into the afternoon ... More >>
Between The Buried And Me, Devin Townsend Band, Cynic, Scale The Summit: Mon., Jan. 11. Meridian. Billy Dean: Fri., April 16. Dosey Doe Coffee Company. Bobby Bare: Sat., May 22. Dosey Doe Coffee Company. "The Canvas Grand Opening" With Chase Hamblin, listenlisten, Sideshow Tramps, The Mighty Orq ... More >>
A preview of the 60 bands and five DJs that are taking over downtown this weekend
The Bayou City's biggest festival continues making strides toward total recovery
A local indie rocker hatches a scheme to get Houston its due at next year's confab
Matt "the Electrician" Sever is one of those Beaver Nelson-ish Austin artists who always get more respect than money. On his fourth self-released collection, One Thing Right, Sever continues to carefully observe his personal life and deliver warm, catchy Paul Simon-esque miniatures like "My Dog" ("D ... More >>
Scattered Pages' urban art-country music is as pretty as its hometown is ugly
The launch of our blog brings forth a quixotic attempt toward a local music atlas
Meet the guy behind the Web site that could be the MySpace.com of music
Remembering Chris Whitley, the universal bluesman
Astra Heights returns from L.A. with a major-label deal in hand
Houston's music community responds to an unprecedented influx of talent
A Rice grad stakes his claim as the inventor of the ironic "Freebird" request; also: there's a Lanky new kid on H-town's burgeoning pop-rock scene
An open letter to the organizers and music bookers of the Houston International Festival
Latinos come to the fore in this year's music awards
Trotting out the clich�s for a year-ender piece
Norwegian phenom Sondre Lerche brings his precocious sunny-day pop straight outta the fjords
In numbers too large for South By Southwest to ignore
A redneck institution drowns in a flood of syrupy smooth jazz
Mary Cutrufello's leaving makes us wonder: Is your band a Krogers, Randalls or a Fiesta?
The Sabbath simmers with sizzling sets, squealing tires and ersatz Stone Cold Steve Austins
Jimmie Dale Gilmore loses fans over his political views
The glut of holiday CDs kills the Christmas spirit


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July 23, 2009 05:19:33
Posted By Beth Fantaskey
The "Lazy, Hazy, Crazy Summer" giveaway is over, and between blog comments and e-mails, there were over 400 entries!
Before I announce the winners, I want to say thanks to everybody for all the wonderful comments. I read every one, and while I couldn't respond to each right then and there, I did mark down some of your questions, so I can answer them in future posts.
A lot of you also left your hometowns - thanks for that, too! Jessica's Guide has LOTS of love in Canada, Florida and California. Good to know, for possible book signings! (Doesn't mean I won't get to all the other places, too! I marked down all the requests!)
Okay, last but not least... the moment you've been waiting for!
The winners are:
* Abigail R (bookwormgirl2007)
* Cassandra C (cassy133)
CONGRATULATIONS! I'll also notify you by e-mail.
I really was overwhelmed by the response, and like I said last time, I wish I had prizes for everybody. That got me thinking... COULD I have a "prize" for everyone? Why not???
So I'm right now cooking up a way to thank ALL of you for your support and friendship. I'm very excited about this, and will be sending out a message in a few weeks. I hope you think this idea is as fun as I do!!
HAPPY SUMMER TO EVERYBODY (well... except those of you in the southern hemisphere... happy winter to you!)

subset: commoncrawl


text: Memorias de Leticia Valle (1945) is the fictionalized diary of an eleven-year-old girl who records an "inconceivable" seduction. Set in early twentieth-century Spain, the events she chronicles take place in the village of Simancas, site of a castle that houses a famous archive. Leticia, the archivist, and his wife—Leticia's piano teacher—are the actors in this drama, which is rehearsed in a purely introspective way. The seduction resembles that of a thirteen-year-old girl in Dostoyevsky's The Possessed, but it does not result in Leticia's mental or physical destruction. Rather, it acts as the catalyst for a deep questioning and exploration of life.


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Sandra Camille Bridewell finally faces judgment, though not for what some had hoped
Tonight at 9, Dateline NBC airs an hour-long episode devoted entirely to ... Sandra Camille Bridewell, better known 'round these parts as the Black Widow. "A lot of it is based on the Observer articles," says producer Esther Zucker. "We basically report on what people are whispering about." ... More >>
The arrest of Dallas' "Black Widow" lights a fire under a cold murder case
Death and rumors have followed Sandra Bridewell for decades. But no one could predict the strange turn her life has taken today.


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Arts & Culture
Savage Love: The clit's the thing
Published: December 23, 2013
You fear the girlfriend "will never enjoy [intercourse] as much as I do," Brooklyn, and that fear sometimes causes you to go soft. Fear not: She'll enjoy the fucking just as much as you do, so long as you remember to pay attention to her clit while you're fucking her. If your arms aren't broken or bound, reach down or around and finger her clit while you bang away; encourage her to play with herself when you're fucking; try different positions to see if different angles of penetration might provide more direct stimulation to her clit, and then let her control the speed and pace of the grind; get her off with your mouth or your hand before you fuck; buy some "clit grapes" at a sex-toy store—the possibilities are endless. Learn more about women's bodies, listen to your partner's verbal cues, watch for her physical ones and make her pleasure a priority—that's how you avoid being one of those men women complain about all the time. Good luck.
This holiday season, send the Savage Lovecast as a gift! www.savagelovecast.com
> Email Dan Savage
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Milpitas, CAUSA 95035
September 8, 2009
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Hi Michael,
We had a fun short trail ride today after all. My stem size is 70 mm. I wanted a 55 mm stem, but my top tube was too short.
Hi Michael,
Fran Photography Shootout. We would love to have you on board! We are bringing in successful (recongized) photographers from all over the country to instruct workshops and guide shoots in their specific genre. Next we are featuring Dallas based glamour photograher Travis Lilley. He will be doing glamour / lingerie and nude. Hope to see you soon!
Hi Michael, welcome to the South Bay Mountain Bike Group. Thanks for joining. See you on the trails. Let's Ride!
Hi there! I am model Evyenia and I would love if you could email me any of the pictures you have of my in their full form. My email is [masked]
Much appreciated! Thank you very much :) and wonderful work!
Welcome to my group!
I hope to see you in many meetings / workshops / seminars!
Please let me know if you have any questions.
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Watching the Miami Heat finish off the San Antonio Spurs in the crucible of a Game 7 in the NBA Finals, made me marvel at the changes LeBron James has made in his game since coming into the league 10 years ago out of high school. Watching him masterfully dispatch the Spurs, made me think about the changes and hopefully, major improvement we will see in the Panthers young star quarterback Cam Newton not only this season but the years to come.
James said after the game Thursday Night, " I said before the series that I was a better player than I was the last time I faced the Spurs." James stated that he is constantly working on his game. When James first entered the league, he had no jumpshot whatsoever to speak of. He worked tirelessly on this defect in his game. This past season, James shot a career high 56.5 percent and about 41 percent from three. His first season in the league, he shot 29 percent from three. You do not improve this much in shooting without hours upon hours of shooting and working with his coaches in practice to get better. Last night, the Spurs dusted off the 2007 game plan against James when they played him in the finals when he was with the Cleveland Cavaliers. Problem was the 2007 plan did not work on the 2012 version. He bombed them from three, hitting 5 last night enroute to 37 points, 12 rebounds, and 4 assists in a 95 – 88 win.
Cam faces similar holes in his game. Coming into the league, Newton athletically was off the charts. He could run a 4.5 40 at 6'5 250 and throw a country mile. The problem with him in his second season, was that defensive coordinators adjusted and took away the deep ball. Unable to hit Steve Smith deep, and forced to throw underneath the coverage he initially struggled. He eventually righted the ship, and we saw dramatic improvement over the last couple of games leading the team to a 7-9 finish in 2012. He threw for 3,869 yards with 19 touchdowns and 12 interceptions last season. His rookie year he threw for 4,051 yards with 21 touchdowns and 17 interceptions. Yes, there was a slight drop in yards passing, but the improvement I saw in those numbers was the decrease in interceptions. To me, there was no dreaded sophomore slump. In year 3, we can expect a jump in his numbers across the board. He is more familiar with what defenses are trying to do to stop him and he will be better prepared to be able to counter act it.
LeBron let the world know what he thought about the haters in the media and elsewhere. Last night James stated, "Listen, for me I can't worry about what everybody say about me. I'm LeBron James, from Akron, Ohio, from the inner city, I'm not even supposed to be here. That's enough. Every night I walk into the locker room I see a number six with James on the back. I'm blessed, so what everybody say about me off the court, don't matter. I ain't got no worries!"
Cam should take a similar approach with his many detractors. Use them as motivation to get better and make the teams on the Panthers schedule pay for it. For Panther fans, it's getting close to time to sit back and just enjoy the show.
Tags: Cam Newton


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Well, I love to draw and paint and hope to make a career out of it. I also love to write stories and stuff, so there's that aswell. I take pictures of a lot of odd stuff, you know, completely random. As for pictures and drawings that I upload, i'm gonna apologise in advance for bad quality; most of it would probably be taken from my phone, so yah, sorry. In case the name didn't clue you in, I love The Avengers; total Marvel fan. I'm also obsessed with Avatar: The Last Airbender and Legend of Korra and, well, i'm not sure what else to write. Message me if you want, i'm a little shy and quiet by nature but i don't think that matters too much here.
BTW, guess who's wearing Hello Kitty socks(?)


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WineStyles is a wine boutique and retailer aiming to ease the process of finding delectably drinkable vintages. Your Wine Club membership will include:
The Summer Tribute Series lets memories rush over you with disco beats, heavy metal riffs, spectacular laser-light shows, and more. All shows are 21 and up, so be sure to bring a valid ID.
Throughout its 12-acre arts complex, with more than 9,000 feet of performance space, the California Center for the Arts intersperses a variety of mediums and disciplines with the overarching aim of promoting community building. The museum's three visual-art galleries and sculpture court have housed more than 75 exhibitions since 1994, including interactive exhibits on going "green" that feature tips from crocodiles and the Wicked Witch of the West. Currently, Patricia Patterson's exhibition Here and There, Back and Forth mystifies museum-goers with theatrical installations and painted snapshots. Along with free admission to the museum for two adults and up to four children, family memberships include priority seating and presale tickets to performances, invitations to preview events, and free admission for two adults to the Art & Intrigue show.
Nestled inside Harrah's Rincon Casino and Resort, the full-service spa relaxes weary bodies with the popular Swedish massage style. Gentle kneads and soothing strokes unravel muscle knots tied by stress and devious boy scouts practicing for their merit badges. Throughout the service, clients soak in relaxing vibes, which emanate from the interior's many bamboo trunks and rich wooden accents. Once tension is relieved from active duty, clients emerge feeling limber and rejuvenated.
Praised by 92064 Magazine, creator Ben Hansen and his six-member company show the many musical uses of household items and junk with Street Beat: A Theatrical Drum and Dance Show. The players transform trash cans into percussive instruments and pay a chorus of vacuum cleaners to sing "Oye Como Va," helping them churn out a jazzy fusion of African, Cuban, and Latin beats. Hip-hop moves and breakdance acrobatics accompany the musical barrage, making for a stomping jubilee for the senses. The show also beats down the fourth wall and does the worm on it by beseeching participation from the all-ages audience, who are encouraged to protect themselves by wearing shoulder pads made out of xylophones.
Each performance takes place at the Copley Symphony Hall in the Core district, and seating will be in the hall's B-main section. Up to 10 Groupons may be purchased per person.


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| Press Releases
LeFlair is a 6-1, 185-lb. midfielder from General Brown High School. He is a three-sport athlete, having earned all-league honors in lacrosse and football, as well as second-team all-league honors in ice hockey.
Aaron is an all-around gifted athlete, said Binghamton head coach Ed Stephenson. When he comes here and lacrosse is his main sport, hell be an outstanding Division I player.
Chaapel is a 6-0, 175-lb. attacker from Penn Yan High School, which won the 2001 Class C state title. He was named to the 2001 Class C, Section 5 all-tournament team.
Brian comes from one of the one of the great lacrosse program in upstate New York, said Stephenson. He is not a stranger to big-time games. He is a clutch player with a knack for finding the goal.
Copyright © Binghamton University. All rights reserved.


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Gerry Brannigan Cycle (Clonee)
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Lenovo ThinkPad Tablet 2 review
A slick, expensive jack-of-all-trades
By Alex Roth
TechRadar's verdict
"We like the Lenovo ThinkPad 2, but just barely. It won us over with its good looks, solid keyboard and excellent battery life. Still, we'd never recommend it as your sole computing option. This is a traveler's device, for when you don't have the bag space for a real computer."
- Surprisingly good keyboard
- All day battery life
- Slick, attractive build
- The full compatibility of Windows 8
- Trackpoint mouse
- Essential accessories drive up the price
- Tablet can fall out of dock
- Atom processor is slow
- Expensive


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Goldstar Member's Event Journal
The Meeting
Sunday October 13, 2013 / 7:00pmThe Meeting
2 tickets
General Admission
173 14th Street
Atlanta, GA 30309
How was your experience?
The Meeting was fantastic! From the opening Otis Redding song to the final embrace between Martin and Malcolm...... I was sitting on the edge of my seat. The exchanges between Martin and Malcolm were well executed and believable. Delightful play!


text:
Nice lists but highly improbable. Mike Knox doesn't wrestle anymore and Charlie Haas seems to be happy at ROH.
I miss Shelton and Charlie
I miss Shelton and Charlie
I'd rather have nothing than have a lie.
IIIIIIIIIIIIIIIII AM THE APW INTERNATIONAL CHAMPION!!! (#HotBods #BodomIsMyBestie)
Former HWA Writer
Johnny Hot:
HWA Supremacy World Champion (x1)
APW World Champion (x1)
(2x) APW TAG TEAM CHAMPIONS (w/ Bodom)
APW International Champion
Award for Feud of the Year (2012)
Award for Shocker of the Year (2012)
Sweet Jones:
Former Inferno Ignition Champion
Cody McDerrell:
HWA's Resident Redneck
Right to Un-censor!


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Remember that altercation a week ago where ESPN analyst Hugh Douglas shouted racial slurs at Numbers Never Lie host Michael Smith? That story kind of dropped of the face of the earth, until today.
Hugh Douglas no longer works for ESPN. Details to come on http://t.co/37kDSmc79I shortly.
— Richard Deitsch (@richarddeitsch) August 13, 2013
ESPN is finally dropping the hammer and parting ways with Hugh Douglas.
"He no longer works for us effective today," said an ESPN spokesperson according to SI's Richard Deitsch.
This is two days after ESPN spokesperson Rob Tobias said made this statement: "We are continuing to look into it and we expect a resolution this week."
We didn't have to wait too long into the week for a resolution to be reached.
I am very disappointed to be leaving ESPN and will have more to say about this situation and my future at the appropriate time
— Hugh Douglas (@Bighugh53) August 13, 2013
For those unaware, this is what happened per The Big Lead:
According to the source, Douglas, who appears on Numbers Never Lie on ESPN with Michael Smith and Jemele Hill, was trying to get on stage where the DJ was playing, and threatened to beat up Smith if he couldn't help out. After the third threat, Smith tried to walk away, at which point Douglas grabbed Smith's wrist and hurled two racial epithets at him, calling him an "Uncle Tom" and a "House N—-." Smith, the witness says, turned around to protect himself, at which point onlookers rushed in to break it up.
Three independent sources have verified this version of events.
Tags: ESPN Hugh Douglas Michael Smith


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I didn't take this Picture, but these were the water spouts on Lake Michigan about a mile from my Apartment on Sunday. Scary weather we had here in Illinois.
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9/12/2013 is the day i will never forget.
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yeah a lot of the towns in my regions where out of power in Indiana right outside Chicago
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Yeah, dude, I was driving in this shit in the suburbs.
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wtff no way
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I think the Earth is having a one month period for November
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- Star Trek: The Motion Picture
- Star Trek II: The Wrath of Khan
- Star Trek III: The Search for Spock
- Star Trek IV: The Voyage Home
- Star Trek V: The Final Frontier
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radiation poisoning
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psychoprojective telepathy
Condition still treated by hyronalin that was given to Chief O'Brien when he was suffering from a case while injured making repairs in Ops. Side effects include hallucinations and muscle spasms brought on by a sudden decrease in serum calcium.
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Huey Lewis, Richard Marx On 'The 80s Cruise'
Huey Lewis, Richard Marx On 'The 80s Cruise'. 10:01 AM Tuesday 10/28/14 | | Tweet. Not only do Huey Lewis And The News and Richard Marx top the lineup for "The 80s Cruise," but the voyage includes three former MTV VJs to help you turn back the hands ...
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WFJA Classic Hits and Oldies 105.5 FM
Huey Lewis, Kool & the Gang, Starship & More to Set Sail on '80s-Themed Cruise
WFJA Classic Hits and Oldies 105.5 FM
If you wanted your MTV back in the '80s, you just may want to book passage on a new themed cruise setting sail in February of 2016. The 80s Cruise will feature performances by early MTV staples like Huey Lewis and the News, Kool & the Gang, Starship, ...
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Bret Easton Ellis Regrets Linking Huey Lewis and the News to 'American Psycho'
Since Bret Easton Ellis made the protagonist of his 1991 novel American Psycho, Patrick Bateman, an investment banker serial killer with a fondness for Huey Lewis and the News, the association has taken on a life of its own. The 2000 film adaptation of the ...
Sunday picks: Huey Lewis brings the News to Naperville
Chicago Daily Herald
Huey Lewis and the News delivered 1980s pop hits like "The Power of Love," "Back in Time" and "I Want a New Drug," Fans can see the band performing on Sunday at North Central College's Pfeiffer Hall, 310 E. Benton Ave., Naperville. $65-$85.
Naperville Sun
5 things to do: 'Frank'
Naperville Sun
Huey Lewis and The News: The'80s rockers perform at North Central College at 6 p.m. Oct. 19 at Pfeiffer Hall, 310 E. Benton Ave., Naperville. Call 630-637-7469 or visit northcentralcollege.edu/showtix. How much: $65-$85. "Grace & Glorie": The Village ...
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Book Description:Even though Mount Everest measures 29,028 feet high, it may be growing about two inches a year. A mountain might be thousands of feet high, but it can still grow taller or shorter each year. Mountains are created when the huge plates that make up the earth's outer shell very slowly pull and push against one another. Read and find out about all the different kinds of mountains.
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The Jeongok Prehistory Museum in South Korea designed by X-TU Architects has been completed and will open its door to the public in the upcoming weeks. The futuristic design that resembles a space ship is located where the first Acheulian hand axe was discovered in East Asia. The museum was conceived to reflect the surrounding landscape by day while serve as a lantern at night.
The museum's exterior cladding consists of highly polished steel sheets and glass while the interior uses a monochromatic palette of white and grey that highlights the exhibitions. The steel sheets have been perforated following computer-generated patterns to allow controlled natural light into the exhibition halls. The exhibitions focus on the evolution of mankind in the region and feature fossils, tools, and paintings.
To commemorate the 9th Annual Skyscraper Competition, eVolo is publishing the Limited Edition Book "eVolo Skyscrapers 2" which is the follow-up to its highly acclaimed book "eVolo Skyscrapers". The 628-page book examines 150 projects received during the last years of the competition. Only 1000 copies are available worldwide.
-> EVOLO SKYSCRAPERS 2 - Limited Edition Book


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I have a question about the recipe "Leg of Lamb with Garlic Sauce" from ChefJune.
You list 5 tablespoons of olive oil but you only use 3 tablespoons
Kristen is the Executive Editor of Food52
Thanks for pointing out that discrepancy! We've updated the amount in the ingredients to 3 tablespoons, not 5.
Well played.
You deserve a cookie.
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by Steven M. Southwick,, M.D., and Dennis S. Charney, M.D.; New York, Cambridge University Press, 2012, 204 pages, $22.99
Dr. Ragins is medical director of Mental Health America, Los Angeles.
The book Resilience is pleasant, informative, and useful. The authors have built upon their extensive interviews with prisoners of war, survivors of severe trauma, and highly trained special operation forces to identify ten factors of resilience. These are coping strategies, not inborn traits, that can be enhanced and used by any of us. Some are likely to be familiar to us, some less so, and some are unique frameworks for bringing things into better focus. These are the ten factors: maintain an optimistic but realistic outlook; confront your fears; rely on your own inner moral compass; draw on faith, religion, and spirituality; seek and accept social support—and give of yourself; identify and imitate sturdy role models; commit to good health and train to be physically fit; challenge and develop your mind and stay mentally sharp; show flexibility in response to crises and learn to problem solve; and find meaning and purpose in your life and opportunities for growth.
For each factor the authors include excellent inspirational stories, a review of the rationale behind the factor and the research that has been done in the area, an explanation of the relevant neurobiology and neuroplasticity, and a description of existing treatments and practices to build the factor with our clients and ourselves.
This book is not exactly an academic review of the literature; although it rapidly summarizes and cites a number of important references, it's not exhaustive. It is not exactly a neurobiology textbook, although it does offer intelligible neurobiological correlates of each resilience factor. It's not exactly an inspirational self-help book; although it has lots of impressive stories about overcoming incredible challenges, it's probably too strenuous and filled with technical language for most lay audiences. Nor is it a therapeutic guide for professionals, because you can't really do desensitization, or cognitive-behavioral therapy, or set up an exercise regimen solely on the basis of this book, but you can be led in interesting directions and reminded of valuable strategies we too often neglect.
What this book really is, I think, is a gift from two experienced professionals, sharing their passion and their life's work in resilience. This is their heartfelt effort to give us the inspiration, direction, and tools that could help both us and our clients build true resilience in very intentional, targeted ways. It's up to us whether we use it or not.
The reviewer reports no competing interests.
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And, speaking of Indigo Road, the restaurant group recently released additional details about its Atlanta area Oak Steakhouse location, set to open in Alpharetta next year.
According to a release, the menu will mirror the menu currently available at the Charleston location, described as "a mix of classic steakhouse features, as well as a farm-to-table locally driven selection of seafood and vegetarian dishes." (That's maybe a slight stretch: I recently ate at Oak, and noticed the only dish on the entrée page suitable for non-carnivores was an undescribed $18 item poetically called "vegetarian plate." But what would a vegetarian be doing in a steakhouse anyhow?)
Jeremiah Bacon, executive chef of the Oak Steakhouse here, will help hire the new restaurant's chef.
Atlanta isn't short on steakhouses: As Atlanta Magazine food critic Bill Addison wrote in an introduction to a round-up of the 17 best, "I'm convinced that what Atlanta restaurantgoers really love most is steak. Our state may be known for poultry farming and barbecue pork sandwiches, but our city thrives on ambition, and beef epitomizes power and money."
Oak Steakhouse will be located in the Avalon development at the intersection of Ga. 400 and Old Milton Parkway.


text: Paris en Famille is out! Brought to you by the lovely folks of Herb Lester, written by Yolanda Edwards. And designed by me! Anna. As it says on the back cover. I know that's a pretty common name so you're just going to have to trust me on this one. The point is, go buy it and all of them.


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NTSB Identification:
14 CFR Part 91: General Aviation
Accident occurred Sunday, December 08, 2013 in Jacksonville, FL
Aircraft: CESSNA 310R, registration: N98BT
Injuries: 3 Fatal.
This is preliminary information, subject to change, and may contain errors. Any errors in this report will be corrected when the final report has been completed. NTSB investigators either traveled in support of this investigation or conducted a significant amount of investigative work without any travel, and used data obtained from various sources to prepare this aircraft accident report.
On December 8, 2013, about 1821 eastern standard time, a Cessna 310R, N98BT, operated by a private individual, was substantially damaged when it collided with a retaining pond, during a missed approach at Jacksonville Executive Airport (CRG), Jacksonville, Florida. The private pilot and two passengers were fatally injured. Night instrument meteorological conditions prevailed and an instrument flight rules flight plan was filed for the planned flight to CRG. The flight originated from St Lucie County International Airport (FPR), Fort Pierce, Florida, about 1715. The personal flight was conducted under the provisions of 14 Code of Federal Regulations Part 91.
According to preliminary information from the Federal Aviation Administration (FAA), the airplane was in radio and radar contact with air traffic control (ATC) as the pilot was performing an instrument landing system approach to runway 32 at CRG. The pilot subsequently reported to ATC that he was doing a missed approach and no further communications were received from the accident airplane. During the missed approach, the airplane climbed from approximately 325 feet mean sea level (msl), to 425 feet msl, before radar contact was lost.
The wreckage was subsequently located about 1 mile south of CRG, submerged in a retaining pond of a residential development. The wreckage was upright, intact, and oriented about a southerly heading. The leading edges of both wings and the nosecone exhibited impact damage while the empennage was undamaged. The wing flaps were extended approximately 15 degrees and the landing gear was retracted. The pilot's side of the instrument panel was equipped with an electronic flight instrument system (EFIS) with backup attitude indicator. Both engines, the EFIS, and a digital engine analyzer were retained for further examination.
The pilot held a private pilot certificate with ratings for airplane single-engine land, airplane multiengine land, and instrument airplane. His most recent FAA third-class medical certificate was issued on August 2, 2013. At that time, he reported a total flight experience of 1,600 hours.
The recorded weather at CRG, at 1833, was: wind 060 degrees at 4 knots; visibility 2.5 miles in mist; overcast ceiling at 200 feet; temperature 18 degrees C; dew point 17 degrees C; altimeter 30.20 inches Hg.
Index for Dec2013
Index of months


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Candy-Making Woes. What went wrong?
- l
- Laurella Dec 20, 2004 01:05 PM
Okay,maybe I'm a fool for continuing to use the same recipe when it's failed on me no fewer than four times, but I've also had success with it and I persist in thinking it's user error. I just can't figure out what my error is. My toffee with almonds keeps on separating (the sugar and butter are not friends). Here are the details and I'm hoping someone can pinpoint the problem. I'll mention first that I am a careful candy-maker and followed all instructions religiously.
1. Used Fannie Farmer toffee with almonds recipe
2. used 1lb. trader joe's unsalted butter
3. used 2 c trader joe's evaporated cane juice sugar (it doesn't matter that i didn't use white refined sugar, right?)
4. brought mixture to a boil. after 5 min added chopped almonds. washed down sides with water.
5. cooked over medium-low gas in a heavy pan
6. stirred slowly in only one direction with wooden spoon.
7. all was well until temp hit about 275 (Fannie says to get it to 290 for hard crack)
8. suddenly, butter and sugar separated and sugar seized into a mass
9. after having this issue in the past, I'd read you can add cold water a few tablespoons at a time to get it back together. This was a disaster and I think made things worse.
The day was foggy, but I've had this same issue with clear weather, too.
What am I doing wrong? Why has this recipe worked in the past but now ceased to work? How can I make successful toffee in future? Should I hang up my apron when it comes to candy-making?
re: Charlieboy
It would burn in spots - stirring helps distribute the heat.
re: Christine
I take this information from a post on General Topics some time ago that I can't now find, but it appears to be tehe case that standard granulated sugar is made with a certain, and constant, moisture content, while the moisture content can vary greatly in evaporated cane juice, turbinado, etc., affecting the success of candy recipes that depend on such variables. Now I've successfully made caramels and marshmallows using evaporated cane juice, but it may be that Laurella's recipe really requires standard granulated sugar to work. If it's worked for her in the past with regular white sugar, it may be an issue.
I make enormous amounts of candy every Christmas and have never had something like this happen, but I have also never used a Fanny Farmer recipe. First, I'd use traditional sugar, regardless of whether the TJ sugar looks the same or not. Second, I know a lot (if not all) candy recipes say to cook candy over med-low heat. I always cook on med or med-high heat. Also, what kind of thermometer are you using? It could be innacurate. Also, I've never heard about stirring in the same direction. I stir, stir, stir vigorously with a wooden spoon, unless the recipe specifically says no stirring. But I'd certainly try again but with regular white sugar and see if that's the problem. Oh, and one more thing-most of the candy I make (except for peanut brittle)calls for adding the nuts after the temp hits 290 and its been removed from the heat. Maybe try cooking the candy and then at 290, remove from heat, vigorously stir in nuts, and then pour it out.
re: Samantha
Thanks Samantha and everyone else for your ideas. I might even have the heart to try again this year. Fannie Farmer says something about stirring slowly--I think it has to do with fear of sugaring. My thermometer was a Pyrex that has been accurate in other instances--in the past I've used a different thermometer or the water test for hard-crack.
I might try with the white sugar and see if that really could be it, and also I'm going to add the nuts at the end rather than at the beginning. I'd like to eliminate as many variables as possible.
I, too, suspect the sugar. I have found that using plain, refined, white cane sugar (usually Dominos) gives me the most consistent results in making caramel for flan, croquembouche, etc. A pastry chef once told me that sugar is refined to various degrees, depending on the brand and source. He usually boiled his sugar with water until a gray scum appeared, skimmed that off, and proceeded with cooking it. He used beet sugar for a demonstration and noted that it was very "impure." It took a good 10 minutes of boiling before it clarified.
When I have made flan with non-cane sugar, it has often seized and will not melt out before burning. With the Domino's it may tighten a bit, but it has always
melted out quickly. I find it worth the extra $$ for ease and speed.
re: Devon
You all may be right about the sugar. Just to note, the sugar I used IS cane sugar and actually costs more than refined white sugar I can get at the regular grocery store. I use it because I prefer the taste and like to use products that are as little refined as possible. But if my toffee will consistently fail otherwise, I can use the other kind once a year!
One success I had with the recipe was in Scotland, again with less-refined sugar, but it was a different brand and could well have had a profile more similar to normal white sugar.
You have to use granulated sugar. Candy making is a science as well as cooking. You shouldn't deviate from basic foundations of recipes.
The problem might be that the sugar crystals are not dissolving completely. Is the TJ Evaporated cane sugar the same size/consistency as regular cane sugar. Or maybe It's your spoon going back into the pot? Either way, if you want to ensure that all of the sugar has dissolved you might try putting a lid on the pan for a bit after you bring it up to a boil and before you add the almonds.
re: i like peeps!!
The crystals seem to be smaller, if anything, than regular sugar (they're nothing like the demerara I've also got in my cupboard with very large crystals). But they just may not behave the way normal sugar does. Good tip about the lid, thanks.
Sounds similar to the toffee recipe I've used, but I've never had anything like this happen to me. I'm also jumping on the sugar as culprit bandwagon. Sucrose is sucrose is sucrose. The molecule is the same. Difference in taste of raw sugar comes from the size and shape of the crystal and any impurities. In a candy recipe like this, the size and shape is irrelevant but the impurities may not be and as one poster mentioned the water content could be a cause (though I'm not convinced.) If you want a different taste you can experiment with adding extracts or a touch of molasses. But as with adding vanilla, I'd do it at the end or you could cook it all off. Sugar candy cooks at an awful high temp after all.
If I were a betting woman, I would say it was the stirring and not the sugar or the addition of the almonds that caused the problem. My candy making expereience is primarily with fudge, taffy and marshmallows. I never, ever stir after the sugar is dissolved, as ever failure has involved stirring. Even the tiniest crystal will inspire the whole masss to re-crystallize.
Stirring is defintiely not needed to prevent burning. You need a heavy pot and moderate heat to prevent burning.
I don't believe there is enough evidence to latch on to the impure-sugar hypothesis: butter and almonds are impurities, and likely to be much more impure than your sugar. Moisture content... nah, same thing, plus, nothing dries something out like heating it beyond the boiling point for water. If the impurity in the sugar were some mineral like calcium, ok, that could be chemically reactive, and sure, why not use the pure hyper refined--but still, without a specific reason, I just can't get behind the supposition.
However, I'm not an expert either, so I looked in the Joy of Cooking:
"About Sugaring in Candies: when we were inexperienced, we were constantly baffled by the tendency of smooth, promising candy sirups to turn with lightning speed into grainy masses..." sound like what you witnessed?
The number one reason they say is stirring crystals formed on the side of the pan down into the sirup. They suggest that if you are making a recipe that includes butter, start by greasing the sides of the pan. When checking and stirring, especially in the latter stages, do not introduce any new sugar crystals: clean spoons, clean thermometers only.
They go into a bit of detail on a "foolproof" technique, but the heart of it seems to be the advice to cover the candy for 2 or 3 minutes while you boil it (after all the mixing): the covering will allow steam inside to "wash" down the sides of the pot. Then, after uncovering, do not stir any more while you finish heating (medium heat if it's milk based, higher if water).
Other instructions which may or may not apply to your case, say things like "do not jostle the pan while cooling", "pour out, but do not scrape"... get a copy, it'll be worth it. Used bookstores everywhere generally have some, and generally old ones, and old is what you want for these old tips. It's pretty outdated menu-wise, but the "about" sections are valuable... and I was itchy to look up "About Game..." after that whole turkey anus plucking thing got posted here.
I'm a little late to the conversation, but wanted to share a link to a great site on making candy.
I've made a Butter Crunch recipe (very similar to toffee) from an old Betty Crocker cookbook that everyone raves about. This recipe uses butter, sugar, water and corn syrup. Nuts get added at the end.
I'm going with the suggestions of regular white sugar and add nuts after mixture reaches 290.
It sweems like you have been given good advice but I suggest that you ask Alton Brown at the Food Network web site or someone at Cook's Illustrated magazine. pbs.org may have a link to Cook's Illustrated via their America's Test Kitchen web site.
It sweems like you have been given good advice but I suggest that you ask Alton Brown at the Food Network web site or someone at Cook's Illustrated magazine. pbs.org may have a link to Cook's Illustrated via their America's Test Kitchen web site.


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Quick Overview
Home gateway to communicate with an entire home Z-Wave network and external servers.
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How to choose between HC2 and HC Lite
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- Creating a Heating control system with Fibaro Home Center 2
- Controlling Appliances based on Standby with Fibaro Home Center
- Changing Fibaro Home Center Icons


text:
thanks dude, I got a whole paper on this shit that I hope to present in hongkong (hence the abstract) but it kinda sucks and I need to completely fix it up - if you wanna read it I can share it with you, it's on google docs. bu yeah, すごく世話になった
thanks dude, I got a whole paper on this shit that I hope to present in hongkong (hence the abstract) but it kinda sucks and I need to completely fix it up - if you wanna read it I can share it with you, it's on google docs. bu yeah, すごく世話になった
In the early 2000s, Japan's relationship with North and South Korea came under intense domestic scrutiny after Japan was engaged in a series of international exchanges with the two countries in relation to Japan's WWII-era atrocities and unresolved border disputes with South Korea. These exchanges coincided with a massive explosion in South Korean cultural imports into Japan, exacerbating an already tense situation within the country. Partially as a result of this scrutiny, several media outlets in the film industry and beyond produced a number of products directly addressing the relationship between Japan and Korea, its history, its effect on the Japanese population, the current status of Japan's own substantial ethnic Zainichi Korean minority, and how these have changed with the evolving relationship between Japan and the Korean peninsula. These materials reflect a diverse reaction to a new relationship between Japan and Korea, with examples ranging from essentialist nationalism of the manga Kenkanryu, to questions of identity within the Zainichi community in the films Go and Pacchigi, to the future-oriented social exchange seen in the film Linda Linda Linda. This study aims to analyze and explain the common threads and discrepancies in the pieces produced during this period and place it within the greater thread of Japanese cinematic discourse on Korea, and in relation to the current discussion on Japan-Korea relations in the most recent decade, with a focus on the aforementioned films. This study will also show how the image of Koreans in Japanese cinema has changed to reflect changes within Japan's minority populations, the relationship ethnic Koreans have with the peninsula, and the new relationship Japan carries with both North and South Korea.
(criticism strongly welcomed)
writing abstracts is a fucking bitch
Will she survive Tokyo
Will I survive my mother
Tune in to find out!
Thompson still there? I was thinking about him the other day and I was like "lolololol oh yeah that guy"
yeah but I don't have much to do with him since he only teaches undergrad. see him around every now and again, though. he tried to start a classical japanese club but I don't know how it went…
Formation of Identity in Japanese Immigrant Communities as Seen in the Cinema
Possible topics of discussion: zainichi-directed, nationalist propaganda, "daarin ha gaijin," Iwai Shunji, what else am I missing?
I can't make pages with my tags anymore! when I try to enable these pages I get an error msg saying "this overrides a built-in Tumblr url" - and then clicking the tag page shows no posts
please help, I desperately need to have a page with stupid gifs explaining the entirety of my personality
requires trekking across Miyagi prefecture to Ishinomaki in what will likely be a 2+ hour ride each way… At least today's just meant sitting around Sendai station waiting and trolling tumblr. And I've never been to Ishinomaki - definitely gonna bring the camera.
Why does the only outlet for me to charge my phone (and voice recorder) in the station have to be in the smoking section?
Kim Jong-il dies while I'm on a bus to Sendai, where I'll be conducting interviews, so I cant have fun mocking him and pontificating on the future of north Korea.


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- Brewery & Bar
- Kitchen
- Banquets
- Events & Info
- Woodshed Ale House
Open from 11am to bar time, 7 days a week (excluding some holidays). Lunch and dinner served from 11am to 10pm.
Brewed by Vintage Brewing Co. for Woodshed Ale House in Sauk City. Find Woodshed Brews on tap at Vintage Brewing Co or Spirits and Grill on occasion! Call to find out about availability.
Flavorful American-style brown ale with malty notes of toffee, chocolate and hazelnut. Named for a beautiful stretch of meandering country road in Plain, WI, which some of us think of as home. 1.063 OG 23 IBUs 6.4% abv
This crisp, refreshing pale ale features fresh Cascade, Nugget & Mount Hood hops grown on our family farms in rural Sauk County. Mildly hoppy yet easy-drinking! 1.052 OG 38 IBUs 5.5% abv
Woodshed is a unique IPA experience- something of a hybrid British IPA/ American IPA, brewed with 2 types of oak chips for a truly distinctive flavor. English First Gold and Fuggles hops lend fruity and woodsy notes to the aroma, as well as a restrained bitterness, and an unmistakeable yet subdued oaky essence winds its way throughout this beer's character. Imagine a hearty, heavily-hopped ale riding in an oak barrel on a tall ship to India 150 years ago. 1.062 OG 65 IBUs 6.5% abv
Made with medium-roast Sumatran beans from John Joseph roasters in nearby Prairie du Sac, our robust coffee stout has inviting, distinctive coffee aromas & a bold, roasty flavor.
1.053 OG 27 IBUs 5.7% abv
Crisp, refreshing golden ale. 20 IBUs 5.1% abv
We add a house-made puree of Wisconsin sour cherries (no extracts or fake flavors) to this unfiltered golden wheat ale for a mildly fruity aroma and sweet-tart finish. Refreshing as Spring! 1.052 OG 14 IBUs 5.6% abv


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7:45 pm
- The URL: http://???
- Browser (and version): ???
- cforms version: ???
- possibly other plugins that might interfere:
- ???
- Do you get an error message (e.g. use Firebug):
- ???
[desc]:cform button not appearing WP editor
I have been trying to install WP blog locally. So far I have managed to activate the cform plugin for my Contact page. I have no other plugins installed. After giving all the inputs, I am not able to see cform icon on the WP editor. I also tried entering the code <!--cforms--> but that doesn't work either.
As I am working on the offline blog, I would appreciate any help in this regard.
The cform version is 6.1, wordpress is 2.2.2. I am using latest version of FF. I checked with IE (6+) as well. Same problem. THe contact page is just displaying the code. When I try it entering via visual editor, then nothing is displayed.
I would really love to have this plugin installed. Can you help?
8:08 pm
March 6, 2005
Since you're doing all this off-line, it's impossible to remotely troubleshoot. For the editor button to appear, make sure to enable it first of all in the Global Settings.
The actual tag – if you enter it manually – must be deployed in code view (not WYSIWYG editor mode).
EDIT: Check if you enabled the T-A-F feature.
2:29 pm
I also have a similar problem. I use WP2.3.1, no plugin other than cform is installed. I use FF (last version) I do not have the icon in the editor, and in lgobal settings, the icon is enabled.
Have you any idea haw to make it appear ?
For my part, if i use in code editor, it functions well.
You're talking about T-A-F feature . what is it exactly ?
Other thing related to cform : I wanted to traduce your plugin in french langage, but did not find any langage folder as described in Language-Support.txt
Can you send me the instructions on my mail ?
EDIT :: just found that "La maison de l'informatique" already traduce your work
Thanks for your work.
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Related Photo Galleries
Mickey Thompson's big-dollar Pontiac program fielded a 434-inch Tempest compact in A/FX in 1962 that proved its worth by winning both Pomona and Indy, which were the only two NHRA national races. Chevrolet won B/FX at those events—Don Nicholson in a Chevy II station wagon with a Rochester-injected Corvette engine at Pomona, and Dave Strickler in a lightened Impala at Indy. A C/FX Dodge Lancer won Pomona, and Tom Sturm won the crown at Indy in a heavy Impala.


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October 18
Apple Day, Steyning Community Orchard. 1pm-4pm, Memorial Playing Field. Steyning, W. Sussex. Juice pressing, tree planting, apple Identification. Free Entry (facebook.com/steyningcommunityorchard).
October 18
Mole Valley Pumpkin and Squash Show, 1pm-5pm at the Christian Centre, by St Martin's Church, Dorking, Surrey. Refreshments with a range of sweet and savoury pumpkin dishes, pumpkin novelties, recipes. Free entry (www.daha.org.uk)
October 18-19
International orchid show 10am-5pm, Langstone Cliff Hotel, Dawlish Warren, Devon. Displays, advice and plants for sale. Entry £4. Devon Orchid Society (devon.ukos.com)
October 19
Apple Day and country fair, 11am-5pm, Hill Close Gardens, Bread and Meat Close, Warwick. Tastings, sales, competitions, stalls and activities. Entry £3.50 (01926 493339; hillclosegardens.com)
October 19
Open day, 10am-4pm, John's Garden, Ashwood Nurseries, near Kingswinford, West Midlands. Canal-side garden with beautiful autumn colour. Hydrangeas, herbaceous plants, grasses, cyclamen, fruits, berries and foliage. Entry £5.00 for National Gardens Scheme (01384 401996 www.ashwoodnurseries.com)
October 23
Talk entitled 'The Perfect Partnership - Gertrude Jekyll and Sir Edwin Lutyens' by Paul Atterbury for Milborne St Andrew Gardening Club. 7.30pm, the Village Hall, Milborne St Andrew, near Blandford, Dorset. Entry £3, including wine and nibbles (01258 837543).
October 25-26
Chrysanthemum weekend, 11am-5pm, Close Hill Gardens, Bread and Meat Close, Warwick. Tastings, sales, competitions, stalls and activities. Entry £3.50 (01926 493339; hillclosegardens.com)
October 25
Late autumn show, 2.30pm-4.30pm, Blenheim School, Longmead Road, Epsom, Surrey. Displays of autumn flowers, homegrown vegetables and floral art; raffle plus plants, bulbs and garden sundries for sale. Free entry (www.ewellhortassn.co.uk).
October 25-November 2
Pumpkin hunt, 10am-5pm, Waterperry Gardens, Nr Wheatley, Oxford. Find 10 hidden pumpkins and win a prize. £2 per child, must be accompanied by an adult (garden entry £6.50; 01844 339254; www.waterperrygardens.co.uk).
October 30
Talk by James Alexander Sinclair, 'My Life in Five Gardens', 7.30pm William Farr School, Lincoln Road, Welton, Lincs. Entry £10, including refreshments (01427 668412; hpslincolnshire.btck.co.uk)
October 31-November 1
Kent Area of the National Association of Flower Arrangement Societies competition and show, 10.am - 6pm, Clive Emson Centre, Kent County Showground, Detling. Displays, talks. Entry £8 (01797 362005; kentfloralart.co.uk).
November 3
Talk, 'Scent in the Garden' by Stephen Lacey, Telegraph contributor, writer and designer, 7.30 pm, Field End Junior School, Field End Road, Ruisip, Middlesex. Free for Hardy Plant Society Middlesex Group members, £5 for non-members (020 8428 2431)
November 5
Talk, '12 Months of Colour' by John Negus, 7.30pm Coopers Hill Centre, Bracknell, Berkshire. Flowers and foliage from January to December. looking at plant combinations to make beds, borders and the veg plot perennially appealing. Bracknell Horticultural Association members free, guests £3 (07541 166 396; digforbracknell.org.uk).
November 5
Talk, 'Fritillaria - A Family Portrait', by Laurence Hill, 2pm, Royal Botanic Gardens, Kew. The artist tells the stories behind his photgraphic exhibition at Kew. Free with garden entry, but booking essential (020 8332 3622; kew.org)
November 8
Autumn gardening event, Colwyn Bay Horticultural Society, 10am-12pm, Rhos Methodist Church Hall, Rhos Road, Rhos on Sea, Conwy County. Members and children free, non-members £1 (01492 548314)
November 11
'Spring Cottage' talk by Val Bourne - making an organic, eco-friendly garden that not only looks good but feeds you too. 7.30 pm, Ebrington Gardening Club, Ebrington Village Hall, Gloucestershire. Entry £7.50 (01386 593302)
November 15
Study day, 'Healthy Minds: Therapy, Well Being and Wisdom in the Garden', 9am, Hestercombe Gardens, Taunton, Somerset. Talks and discussions on health and gardens. £48, including garden entry and lunch (01823 413923; hestercombe.com)
November 15-16
Christmas market, 10.30am-4pm, Waterperry Gardens, near Wheatley, Oxfordshire. Arts, crafts, food and drink and gifts. Free with garden entry, £4.75 (01844 339226; waterperrygardens.co.uk).
November 17
'Sparkle of Christmas', floral art demonstration by Donald Morgan. 7pm, Rhyl High School, Grange Road, Rhyl, Denbighshire. Tickets £10, including a glass of wine and a mince pie (01745 730091).
November 22
Talk by Dr Crinan Alexander, 'Meanderings in Madagascar' 2pm, William Farr School, Lincoln Road, Welton, Lincs. Entry £2.50 Hardy Plant Society members, £4 non-members, including refreshments (01427 668412; hpslincolnshire.btck.co.uk)
November 29-30
Christmas Fair, Chelsea Physic Garden, London SW3. Stalls and refreshments. Entry £5 adults, children free (020 7352 5646; chelseaphysicgarden.co.uk)
December 13-14
Christmas market, 10.30am-4pm, Waterperry Gardens, near Wheatley, Oxfordshire. Arts, crafts, food and drink and gifts. Free with garden entry, £4.75 (01844 339226; waterperrygardens.co.uk).


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Now that we've talked about the three methods of cooking, let's talk about what actually happens to the food when you cook it! All foods of are made up of a combination of protein, carbohydrates, water, fat, plus small amounts of vitamins and minerals. Understanding what happens to each of these things when heated, and how that changes the shape, flavor, texture and color of foods well help you control the process to get the delicious results you want!
Proteins are complex molecules that are made of various amino acids bonded into long, loose chains. When heated, the chains unfold (denature), and then they can re-bond into a more solid mass. More simply, when cooked, proteins shrink, lose moisture, and become firm. Coagulation actually refers to this process of proteins changing from a liquid (or semi-liquid) state to a solid state.
In most cases, this process begins at around 140 degrees Fahrenheit. Easy-to-recognize examples of this process include egg whites changing from a clear liquid to a white solid, or a piece of meat becoming firmer as you cook it.
Starches, which are the complex carbohydrates found in grains, potatoes, wheat, rice, corn and other items, undergo a series of interesting changes when heated. When they gelatinize, the molecules absorb water which makes them swell, soften, and clarify. Liquids will visibly thicken. This process happens gradually over a wide range of temperatures (anywhere from 150 to 212 degrees Fahrenheit), depending on the starch itself. Think adding a starch to a sauce or liquid specifically to thicken it. Another example is the flour in a cake batter, which gelatinizes when it absorbs the water from eggs, milk and other ingredients, which makes it partially responsible for the firming and drying of a baked good!
Heating up sugar past 330 degrees Fahrenheit results in caramel, and not surprisingly, this process is called Caramelization. The same thing happens when you cook onions down for French Onion Soup or make a rich creme brulee. When the sugar is exposed to heat, first it melts, but as the temperature continues to rise, the sugary syrup gradually turns yellow, and then brown, changing not only the color but imparting the rich, delicious flavor.
Add some protein to the mix, like with a steak, and the end result looks similar--the food gets brown and the taste changes, but it's actually a completely different chemical process happening. What is actually taking place is called the Maillard Reaction, which is named after chemist Louis-Camille Maillard, who first described it in 1912.
As you heat the steak, the sugars in the meat start reacting with the amino acids (parts of the protein). The delicious result is a lovely brown color, and all the mouth-watering flavors and aromas we experience when we think of steak. We can all thank the Maillard Reaction for tastiness of coffee, chocolate, baked goods, dark beer (the malted barley), and even roasted meats and nuts!
Every food has some amount of water in it, some more than others. For example, up to 75% of raw meat is water! As a food is heated, the water begins to evaporate, resulting in the food drying as it is cooked.
Fats are used for energy in the plant or animal that stores it. Their textures can range from firm to liquid. For example, oils are just fats that stay as a liquid at room temperature. Fats melt when heated, softening and liquefying. They won't evaporate, and can usually be heated to relatively high temperatures without burning so they are often used to brown or fry foods.
Fats also provide the rich flavor and texture we associate with many of our favorite foods. For example, during baking, fat helps tenderize, leaven, retain moisture, and create a flaky or crumbly texture.
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The Department of Mathematics at GVSU offers Bachelor of Science and Bachelor of Arts in Mathematics, with emphases available in elementary and secondary education. A minor in mathematics is also available, including minors for elementary and secondary certification.
Mathematics major requirements
Core requirements:
Other major requirements (not seeking teacher certification)
Other major requirements (elementary certification):
Other major requirements (secondary certification):
Mathematics minor requirements
Minor requirements (not seeking certification)
Minor requirements for elementary certification
Minor requirements for secondary certification


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Find records of Charles Bailey
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Biography & Family History Add details
Charles Bailey (1935 - 2007) was born on June 9, 1935. He was born into the Bailey family.
There are no known marriages or children on file for Charles. Charles died on November 16, 2007 at age 72.
Charles Bailey's last known residence is at Washington, District of Columbia County, District of Columbia.
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Possible Relatives
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Closing massive wooden door in my building.
Recorded with Zoom H4n. Please rate, comment and share. In case you download some of my sounds and use them in your audiovisual artwork, the only thing I ask from you is to let me know where and how they ended up. It would be a pleasure. Please feel free to send me a private message if you have any questions or suggestions. I really try to keep an open mind for everything. Thank you. Peace. Matt
I just downloaded this for use in the end of a horror short I am working on. Once finished I can post the link. It fit very well I think!
I'm using this sound for a school animation proj. Fits perfectly.
I'm using this sound for a school animation proj. Fits perfectly.
Awesome! Thanks :D
Very nice, thx!
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Iranian revolutionaries holding a picture of Palestinian leader Yasser Arafat, protesting in front of a wall with graffiti that says: "Death to the Hypocrites [Mujahedin-e Khalq]," "Death to the Shah," "Long live the Tudeh Party," "Long live the Iranian Working Class." The Tudeh Party is an Iranian Communist party that historically espoused a pro-Soviet position and played a major part of the 1979 Revolution. Today the party is mainly based in exile.The title of the picture says: "A warrior woman is responsible for the times [that she lives in] and the fate of her society."
Today is the 35th anniversary.
Reviso but cool pic


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