text:
MOBILE Articles
CMF invests $5.2 million in dev, marketing 21 projectsFUNDINGINTERACTIVEMOBILEWEB
The majority of funding goes to 15 projects in development, while $1.9 million in marketing funds goes to six interactive projects, including Skyreader Media's Skyreader Studio platform and Magnify Digital's Alert-TV+.
Rogers Communications posts higher Q2 earnings, overall revenueMOBILETVWEB
Despite a year-over-year fall in TV subscribers, the media giant secured higher distribution revenue from its Sportsnet properties and higher sales at the Shopping Channel.
Temple Street Media Ventures launches Boat Rocker StudiosMOBILESTREAMTVWEB
Working with YouTube, the original digital content studio will create a hub for online creators to produce next-gen content.
David UK, Stephen Tapp combine to launch Bent ventureMOBILETVWEB
The cross-platform branded entertainment upstart will also have industry veterans Christopher Grimson and James Hyslop as founding partners (UK pictured).
Canadian OTT market to be worth $614 million by 2017: PWCFILMMOBILETV
The consulting firm projects the North American electronic home video market will be $14.8 billion in 2017, bigger than the theatrical film market's $13.5 billion.
New media guru Alexander Manu on full spectrum entertainmentINTERACTIVEMOBILESTREAMWEB
The Stream conference keynote speaker (pictured) talks about technology as a behaviour space, and content that attacks and pleases the senses.
CDMN announces key Canadian digital economy trendsINTERACTIVEMOBILEWEB
A key message that emerged from the organization's conference, held earlier this month, was that Canadian creators must focus on their end-user instead of a tech "wow factor."
Canadian youth screen industry celebrated at Awards of ExcellenceMOBILETVWEB
Canada's Youth Media Alliance recognized creators breaking ground in children's screen entertainment at its annual awards gala Tuesday night.
Weekly roundup: Awards, festivals and distribution newsFILMFUNDINGMOBILETV
This week's briefs include details of the VIP-heavy Cannes Film Festival screening of restored The Apprenticeship of Duddy Kravitz (VIPs pictured).
ideaBOOST unveils spring cohortGAMINGINTERACTIVEMOBILEWEB
Projects including Wondereur (pictured), Motion Panels+ and Lightning Platform will participate in the spring session of the CFC Media Lab's business accelerator program.
Over 5,000 company listings!


text:
ADHD and Gifted Adults
Intelligence & Sub-Type: What's the correlation?
From a topic that s come up in another group, I m wondering what the numbers look like and would appreciate your participation in this rather unscientific poll/survey. (I've also posted this in the group for parents of gifted children).
For those who are identified as gifted in intelligence/academics, what sub-type of ADHD do you have: Primarily Inattentive, Combined, or Primarily Hyperactive-Impulsive?
Reply to this thread
You must be logged in to reply. To log in, click here.
Not a member? Join ADDConnect today. It's free and easy!
Top 5 This Month
ADDitude's most popular articles
1. 11 Celebrities with ADHD
2. Best Apps for Time Management
3. 8 Best Sleep Apps
4. ADHD and Oppositional Defiant Disorder
5. All About Hypersensitivity
Free Accommodations Booklet
Important! User-Generated Content
The opinions expressed on ADDConnect are solely those of the user, who may or may not have medical training. These opinions do not represent the opinions of ADDConnect or ADDitude magazine. For more information, see our terms and conditions.

subset: commoncrawl


text:
Mini Fig
by Stefan, published
33 Share
9989 7290Report Thing as Inappropriate
This is my version of a Mini Fig. I measured, modeled, and scaled a mini fig x2. I made minor modifications to make it printable and articulating.
Recent Commentsview all
9989 7290Report Thing as Inappropriate
Makesview more
Liked Byview all
Give a Shout Out
If you print this Thing and display it in public proudly give attribution by printing and displaying this tag. Print Thing Tag
Scale to fit. The STLs are 2 times actual size Print each peice Use 3mm filament for hinge pins in the arms and legs. Assembly was tricky. I welded the hips to the torso using my extruder like a welding gun.
By downloading this thing, you agree to abide by the license: Creative Commons - Attribution - Share Alike
Download All Files (3 mb zip file)
File Name
Please Login to Comment
Made one. Awesome! My daughter loves it. She even took it into school for show and tell! The tip to us soldering iron to mushroom the arm pegs was a great tip!
print with support material?
For anyone else resizing these to 4X total size minifigs, I've made some leg and arm pins here: thingiverse.com/thing:6978
wow stefan, you can build your own private army now just like a chinese emperor from way back when who build a life size terracotta army. cheers!
a wooden skewer stick fits the arms and body perfectly.
Could you upload the design files?
Check it out. Well Done TMOphoto!
i have been putting the legs on by using superglue to glue one leg to a piece of filament about 2" long, then put the hips and other leg on, trim the filament so there is about 3mm on the the non super glued hip. then press a soldering iron or hot glue tip onto the filament to mushroom it out. you can do the same thing on the arms, superglue/hot glue the filament into the arm, fit it to the body and use a soldering iron to melt the inside. it should last forever.
Can't wait to print these. It would be awesome if it was divided into three print files. One for the head and hands, one for torso and arms and one for legs and hips. Although by doing it individually you can make the pieces even bigger....
Stefan - in reply to owenscenic
Anonymous - in reply to owenscenic
Wonderful! I made one, it took about 1 hr 45 minutes to print on my CupCake. I super-glued 3mm filament pieces only to the hips and all parts are now moving nicely. :-D
love the idea of using the extruder head to weld pieces together!
very cool, how wide is the bottom of the torso? i am trying to put all the files on a single STL so i can print them at once. when i import things into sketch it makes them huge


text:
From the daily archives: Monday, January 7, 2013
Tahoe to… Today?
On January 7, 2013 · 4 Comments
Continue Reading →
Posted by Lauren
It just took me 9 tries to correctly spell my name on my iPhone because the "u" area was all sweaty. TMI? I'm at the gym and using the WordPress app while biking (50% of my posts start out this way). Alabama just scored their first TD (yes!!) while I was on [...]
Lauren's TwitterMy Tweets
@laurenolerich instagrams
Nicole's TwitterMy Tweets
@nicoleolerich instagrams


text:
JFK Website (0)
Digital Archives (3)
Contributor: Horsky, Charles A. (Charles Antone), 1910-1997
Departments and Agencies.(1)
Staff Memoranda.(1)
Personal Secretary's Files.(1)
Advice and counsel to the President(1)
United States government departments and agencies(1)
Buildings and structures(1)
Washington (D.C.)(2)
National Symphony Orchestra (Washington, D.C.)(1)
National Symphony Orchestra Association (Washington, D.C.)(1)
This folder contains material collected by the office of President John F. Kennedy's secretary, Evelyn Lincoln, concerning the District of Columbia. Topics include the selection of Charles A. Horsky as Advisor to the President for National Capital Affairs, proposals for improving the welfare program in the District of Columbia, controversy regardin...
This folder contains memoranda between the office of President John F. Kennedy's secretary, Evelyn Lincoln, and Charles A. Horsky, Advisor to the President for National Capital Affairs. Topics include legislation to increase revenue in Washington, D.C. and The European School.
This folder consists of materials maintained by President John F. Kennedy's personal secretary, Evelyn Lincoln, prior to and during his presidency, and pertains to the underwriting of additional funds for the National Symphony Orchestra by Charles Engelhard. Also included in this folder is a letter to Engelhard from Advisor for National Capital Aff...
Search powered by Oracle Endeca ®.
JOHN F. KENNEDY PRESIDENTIAL LIBRARY AND MUSEUMColumbia Point, Boston MA 02125 (617) 514-1600


text:
Huckleberry Hound Meets Wee Willie
Post your Comments or Review
This page has been viewed 45 times this month, and 2581 times total.
Huckleberry Hound Meets Wee WillieHuckleberry Hound Meets Wee Willie (1958) Season 1 Episode 1- E-35- Huckleberry Hound Cartoon Episode Guide
This page has been viewed 45 times this month, and 2581 times total.
- Huckleberry Hound Cartoon Episode GuideEpisode GuideTelevisionSeriesCartoon
- Traditional Animation
- Hanna-Barbera Studios
- Distributed by: Screen Gems
- Cartoon Characters: Huckleberry Hound, Wee Willie.
- Voice Actors: Daws Butler, Don Messick.
- Directed By William Hanna, Joseph Barbera.
- Produced By William Hanna, Joseph Barbera.
- Animated By Kenneth Muse, Carlo Vinci, Lewis Marshall, Michael Lah, Don Patterson, Ed Love, George Nicholas, Dick Lundy, Gerard Baldwin, Hicks Lokey, Allen Wilzbach, Don Williams; more Animators ...
- Written By Charles Shows, Dan Gordon.
- Music: John Seely.
- First Aired on September 30, 1958.
- Originally Released in Syndication.
- Running Time: 7 minutes.
- Season: 1
- Color
Cartoon Summary:
Policeman Huck is patrolling in his squad car when he gets the call to apprehend Wee Willie -a 350lb. gorilla loose in town. The playful Willie has no intention of... (more)
Cartoon Production Information:
First aired the week of September 30, 1958. Different Huckleberry Hound theme music is used in this episode. It will be used through "Sheriff Huckleberry. "This was a segment on "The Huckleberry... (more)
Additional Cartoon Pictures:
Huckleberry Hound Television Series Title Card
Watch Cartoon Video:
You can watch this episode today on your computer. Just click below to start viewing "Huckleberry Hound Meets Wee Willie" online now.
Submit Additional Information:
Do you have anything to add to this page? Have we made any mistakes... or do you ahve any additional information about Huckleberry Hound Meets Wee Willie? If so, we would love to hear from you. Please send us a quick note with your additions or corrections to this page, and we will make the corrections as soon as possible!
Report Errors / Submit Additional Information
Report Errors / Submit Additional Information
Cartoon Comments:
Do you love Huckleberry Hound Meets Wee Willie, or do you think it is the worst cartoon ever? Let us know what you think! Surely you have an opinion... so share what you think. Take a minute and post your own comments about this cartoon here.
Yes! We have a mobile site. Click here for the Mobile Version of Huckleberry Hound Meets Wee Willie


text:
Big, small, light, dark, flat... .
What's Your Opinion?
Most Helpful Opinion
Big nipples are such a turn-on, mskes me wanna suck em so much more, I don't like if a girl has too big areolas or it is the same colour as her skin, that doesn't mean I won't like the person any less it's just preferenceAlso I know a lot of girls have it but I don't like the extra bumps on the areolasInverted ones are not such are turn on either
What Guys Said 11
What Girls Said 1
Click "Show More" for your mentions


text:
Motorcycle Roads: The Official Publication of the MTA
3245 East Colorado Blvd. I-90 @ Exit 14 Spearfish SD 57783
Southwestern Guided Motorcycle Tours and Arizona Southwest Motorcycle Vacations
MOTORCYCLE TOURSBased in Phoenix, AZ, Twisted Trailz Excursions, LLC is the premier provider of once-in-a-lifetime motorcycle tour adventures throughout Arizona and the Great Southwest! Offering guided motorcycle tour packages from 3 days to 1 week in duration to a variety of destinations in Arizona, Nevada, Utah, New Mexico, and Colorado, you will experience some of the most beautiful and dramatic scenery in North America on your two-wheeled adventure!


text:
Articles in Family
I am a potato salad snob. It all dates to summers as a kid. Those lazy days when life was more casual, the rules less rigid. Our family spent the summers at our lake house. Mom and Nana seemed more relaxed and so were our meals. Dad was working during the week, so we were pretty much the women and the kids.
Our summer house was modest. I remember the kitchen with its Formica cabinets and white Formica countertops trimmed with red. I thought they were so stylish. But it was the harvest gold range with electric burners that held a particular fascination. I loved watching the coils heat up and playing with the buttons to figure out how many coils lit up when I pressed low versus the all-red of high.
More from Zester Daily:
» Easy, healthy potatoes from containers
» Bread salad, a quick, creative cool-down for summer
I always saddled up to my grandmother during most of the cooking that happened on that electric range — from her zucchini fritters to her awesome potato salad. That potato salad was a giant mound of creamy comfort. The perfect side to a burger, hot dog or grilled chicken. In fact I preferred it all by itself. As my main course.
Nana would wash the potatoes with the brush reserved just for washing potatoes. I, of course, have continued this tradition and keel over with laughter when someone tries to use it to clean dishes. My reaction, with a giggle is always, "Didn't you wash your potatoes with a specially reserved brush?" I realize that these wonderful quirky methods create the rich tapestry of our heirloom memories.
A potato salad for any variety
I couldn't tell you whether the potatoes were red bliss, Yukon Golds, russets or other. They were just potatoes. She put them into the pot, covered them with water, brought them to a boil and then asked me to poke them to see whether they were done. I stabbed away, fishing for the ones at the bottom and trying to have them swap places with the ones on the top. Once done, we drained the water and then rinsed the potatoes in cold water in the colander. I was able to scrape the skins off with just my fingers. This is where I began to truly understand the game of hot potato.
Nana cut up most of the potatoes, leaving a few to be mashed. She used the typical ingredients — onions, celery, salt, pepper, mayo. But her two secret ingredients were sweet pickle juice and hard-boiled eggs. Come to think of it, it's what made her tuna salad amazing as well.
Nana was always about the presentation. She sliced a red or green pepper and saved a boiled egg to slice on the top. The final step was always four or five taps of the paprika can, and the best summer side dish in the world was ready. You could eat it warm or cold or, in my case, both ways. To this day I snub most other potato salads because nothing lives up to Nana's creamy potato salad.
Nana and Mom always made the best potato salad. Not surprisingly, there was no recipe. They just knew what to do and made it sort of the same every time. The basic ingredients were potatoes, eggs, onions, celery, parsley, mayo and the secret ingredient pickles, pickle juice or relish, depending on what was on hand. I have re-created it with this recipe. My stepson says it's like a creamy, yummy potato-egg salad. Success! Another generation experiences the love and memories that this side dish brings forward.
- 5 pounds of organic potatoes
- 1 cup mayonnaise
- ½ cup pickle juice
- 1 tablespoon sugar
- 2 to 3 tablespoons Dijon mustard
- 5 to 6 hard-boiled egg yolks
- 1 sweet onion, chopped
- 3 to 4 celery stalks, chopped
- ¼ cup parsley,chopped
- Salt and pepper to taste
- Paprika for garnish
- Pickle slices, pepper strips and hard-boiled egg rounds for garnish
- Place whole potatoes into a pot. Cover with water and boil for 20 to 30 minutes until soft. Drain and run cold water over them. Peel and place into a bowl.
- "Mash" them lightly so you have a combo of potato chunks and mashed potatoes. Add onions, celery and parsley.
- In a separate bowl, whisk together the mayo, pickle juice, sugar and mustard. Pour over potato mixture until well coated. Add salt and pepper to taste.
- Mash the egg yolks and add to the potato salad until well incorporated.
- Sprinkle with paprika and garnish any way you'd like.
Main photo: Nana's Creamy Potato Salad. Credit: Carole Murko
You just can't escape a barbecue grill on the Fourth of July. The holiday demands outdoor cooking followed by fireworks. And the curious thing about Americans' Independence Day food traditions is that they are not confined to one or two expected dishes. Almost anything goes.
When I lived in Arlington, Mass., July 4 was an especially big deal because my house was about 100 yards from the route taken by William Dawes when he rode the southern route to Lexington while Paul Revere took the northern route on April 18, 1775, (as you know, Revere got all the fame and Longfellow's poem).
Traditional New England fare
Traditional July 4 fare in New England, especially in the 19th century, was poached salmon with egg sauce, fresh peas and new potatoes, lemonade, and blueberry cobbler. Not once in the 14 years I lived in New England did we have this menu. What we did have was anything we damned pleased — hamburgers and hot dogs being on everybody's go-to menu, along with potato salad, a bean salad, and, of course beer, plus soda and juice for the kids.
More from Zester Daily:
» Reviving Italian-American classic recipes
» Fire up the grill for the Fourth
» Sear excitement: Tips on grilling steaks
This July 4 perhaps a little innovation is in order such as the favorites of Italian-Americans, braciole, stuffed meat roll-ups. They go by other names such as involtini, but for any Italian-American they're always known as braciole and they're always braised in ragù or grilled. But this was not always so. Interestingly, the word braciole derives from the word for charcoal, implying that it was originally cooked alla brace, that is, grilled and that it was a cut of meat with the bone.
Braciole was once synonymous with "cutlet." The place to begin is with the cut of meat. Not all braciole are cut from the same meat. If you grill the braciole, you might want to use a large piece of beef such as sirloin tip or beef round from which you can slice nice flat steaks that can be pounded thinner in order to roll them up.
Pound them as thin as scaloppini with a mallet or the side of a heavy cleaver. Lay the meat slice in front of you and place a heaping tablespoon of stuffing on the end nearest you. Roll once away from you and, pressing with your fingers so it's tight, keep rolling and secure the ends or anything that looks loose with toothpicks. Now you're ready to grill.
Here is a recipe to get you started after which you will only be limited by your imagination. The roll-ups can be prepared the day before and kept refrigerated until time to grill.
These beef roll-ups are stuffed with pecorino cheese, currants, and pine nuts. They are popular fare in the summertime around Palermo in Sicily.
- 12 large bay leaves, preferably fresh
- 1 tablespoon currants
- 1 ¾ pounds beef round, cut into twelve 3x5-inch-slices
- 6 tablespoons fresh bread crumbs
- 2 tablespoons extra-virgin olive oil plus more for basting
- 2 tablespoons freshly grated pecorino cheese
- 1 tablespoon pine nuts
- 6 tablespoons finely chopped onion
- Salt and freshly ground black pepper to taste
- Twelve 8- to 10-inch wooden skewers
- 1 large onion, quartered, and separated
- Prepare a hot charcoal fire to one side of the firebox or preheat a gas grill on high for 15 minutes.
- If using dried bay leaves, soak them in tepid water for 30 minutes and drain. Soak the currants in tepid water for 15 minutes.
- Place the beef slices between 2 pieces of wax paper or plastic wrap and flatten with a mallet or the side of a heavy cleaver until they are about 1/16 inch thick, being careful you don't rip the flesh.
- In a small sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 5 minutes. Remove the pan from the heat. Drain the currants and add to the bread crumbs with the pecorino, pine nuts, onion, and salt and pepper. Mix thoroughly and set aside.
- Roll the bread crumb mixture in the beef slices to create beef rolls.
- Double skewer all the ingredients: hold 2 skewers parallel to each other about ½ inch apart between your thumb and forefinger. Slide a bay leaf, an onion slice, and a beef roll onto each set of skewers.
- Place the skewers on the grill close to the fire, if possible, and baste with olive oil. Cook until golden brown, 5 to 7 minutes on each side. Move to the cooler side of the grill if there is too much flare-up. Serve hot.
Black-eyed peas, also known as cowpeas or field peas, are a staple of many cultures around the world. Black-eyed peas have been cultivated in Africa for thousands of years and traveled to the New World with slaves who were brought to the Americas.
Every New Year's Day, I am sure to have black-eyed peas and rice on my table. They are considered good luck, just as greens represent money. The greens can be collards, mustard, kale, Swiss chard, even cabbage. There would usually be a couple of meaty smoked pork hocks simmered with the black-eyed peas and the greens when I was growing up, a tradition I still follow, although I may substitute the hock with smoked bacon. Commonly known as Hoppin' John, the mix of black-eyed peas and rice is a Southern staple that has spread nationwide.
More from Zester Daily:
» Vegan collard greens with a meaty touch
» Celebrate India's Harvest Festival with bean salad
Guyana, a small country in South America, has a dish called Cook-Up Rice, which is eaten on New Year's eve. Like Hoppin' John, it is a mix of rice and legumes, such as black-eyed peas or pigeon peas. Simmered with coconut milk, meat and aromatics, the rice and peas cook up into a flavorful meal.
Black-eyed peas, which are actually legumes, are usually found in the supermarket dried. But during summer and fall you can often find fresh black-eyed peas in the pod at your local farmers market. When fresh, they quickly become tender when cooked, making them a good source of protein for a cool summer salad.
The inspiration for this salad is Hoppin' John. Rice-shaped orzo pasta is used instead of actual rice. The addition of a variety of fresh vegetables and a Creole spiced herb vinaigrette make this vegan salad perfect as a main dish or as a side dish with an assortment of grilled foods.
- 1 cup orzo pasta
- 4 cups cooked black eyed peas
- 1 cup sweet corn
- 1 chopped bell pepper
- 2 scallions, sliced on diagonal
- 2 tomatoes, seeded and chopped
- ½ cup champagne vinegar
- 2 tablespoons extra virgin olive oil
- 1½ teaspoons Creole seasoning
- ½ teaspoon sea salt
- 1 teaspoon fresh thyme leaves, lightly chopped
- Cook the orzo according to package directions, drain and rinse with cold water.
- Place the cooked pasta, black-eyed peas, corn, bell pepper, scallion and tomatoes into a medium bowl.
- In a small bowl, whisk together the vinegar, oil, Creole seasoning, salt and thyme.
- Pour the dressing over the other ingredients, mixing well to distribute the dressing.
- Let the salad sit for at least an hour to let the flavors meld.
Main photo: Black-eyed peas fresh from the pod. Credit: Cheryl D. Lee
As a first generation Italian-American, I was raised on culinary delights my friends could only imagine: a never-ending supply of homemade tomato sauce and meatballs; fried bread dough glistening with olive oil; fresh pasta made from scratch. Perhaps because she couldn't stand the thought of her son having to eat dried spaghetti and sauce from a jar, my Italian grandma made sure my mom — a non-Italian from West Virginia — learned how to cook my dad's favorite dishes.
More from Zester Daily:
» Avoid American pasta mistakes
» Pasta dinner in Piedmont, Italy
» The mother of all heirloom pasta recipes
» Get racy with Sicilian lasagna
Although she had no experience making Italian food, my mom was a quick and enthusiastic learner. It was she who first taught me how to make fresh pasta in our basement, albeit against my will.
Unlike people with fond childhood memories of cooking at their mothers' elbows, I was not interested in learning to make pasta as sassy pre-teen. When my mom tried to reason with me, "If you don't help, how will you know how to do this yourself someday?" I shot back, "I'll have my maid do it for me."
It's a wonder she didn't whack me with a rolling pin.
It wasn't until I moved from home and had to fend for myself in the kitchen that her words sunk in. Where was the fresh fettuccine going to come from, if not my own hands?
Technique makes all the difference
If my mom felt the warm glow of I-told-you-so when I finally asked for her recipe, she didn't show it.
I made fresh pasta many times over the years and came to understand all too well why my mom had been so eager for extra hands. The process seemed to take forever! I'd spend half a day cranking dough through the pasta roller, and by the time I was finished, all I'd want to do was order pizza and go to bed.
Until a few years ago, when my Aunt Lena invited me to her house for a linguine lesson, I never suspected that pasta-making could be anything other than an act of martyrdom. That day, my aunt taught me a few things that helped explain why my previous attempts had been so exhausting. Here's what I'd been doing wrong:
I made my dough with a food processor, which can make it too stiff. Only by kneading the dough with your hands can you feel when the texture is right.
Because my dough was so unyielding, I had to run it through the roller more times than normally would be necessary. This made the process take longer than it should have.
I didn't let the dough rest properly. Letting it sit for 10 minutes or so before each trip through the pasta roller relaxes the gluten and makes the dough easier to work with. (Aunt Lena also taught me that while the dough rests, I should rest too — with a glass of red wine in hand.)
In only two hours, the two of us cranked out enough pasta to feed a dozen family members, with plenty of leftovers. And the experience was fun and relaxing!
To make my pasta pursuits even more enjoyable, I've since adopted an innovation recommended by my mom: a pasta roller/cutter attachment for my KitchenAid stand mixer. I was reluctant to give up my hand-crank machine at first, but changed my mind when I discovered that because the mixer's motor turns the rollers automatically, I could use both hands to guide the dough as it came out of the roller. That makes solo pasta-production much easier.
Now that I know that making fresh pasta doesn't have to involve five hours of hard labor, I don't wait for a special occasion to make it.
Fresh Pasta
Serves 4 to 6
2¾ cups all-purpose flour
3 eggs (room temperature)
3 ounces tepid water
1 teaspoon salt
1. Mound flour on a cutting board or clean work surface and make a well in the center of the flour. Crack the eggs into the well and add water and salt. Use a fork to break the yolks and slowly begin scooping flour into the well, a little at a time, until all the flour is incorporated into the liquid.
2. Knead dough until smooth. If the dough feels sticky, it is too wet; add more flour 1 tablespoon at a time until it feels smooth and doesn't stick to your hands. Form dough into a log shape.
3. Cover dough with plastic wrap and let it rest 10-15 minutes. While you're waiting, you can relax and drink some wine (this also applies to steps 4 and 7).
4. Knead again for a few more minutes until dough is smooth, adding a bit more flour if needed. Cover and let rest for another 10-15 minutes.
5. Slice log into five pieces of equal size. Dip each slice in flour to coat and brush off any extra flour. Roll each slice with a rolling pin to flatten into small ovals and sprinkle with flour.
6. Run dough slices through a hand-crank pasta machine or KitchenAid mixer roller attachment at the 1, 4 and 6 (wide, medium and small) thickness settings. (Run all the sheets through on the wide setting, then roll all of the sheets on medium, etc. That allows the sheets to rest for a few minutes between rollings.) Skip the smallest setting if sheets have reached the desired thickness after two trips through the roller. You should be able to see the outline of your hand through the sheet. When dough is coming out of the roller, pull on it gently to stretch it out. Sheets should be smooth and elastic.
7. Cut sheets in half so they are each about 12 inches long. Lay sheets on a tablecloth, dust with a little flour and turn them over. When edges begin to dry (in 20-30 minutes), the pasta is ready to cut. Don't let it dry too much, or sheets will buckle and get caught in roller.
8. Run pasta sheets through cutter and arrange noodles in loose nests on a tablecloth. Sprinkle with a little flour to keep strands from sticking together. Cook in boiling salted water until al dente (2-3 minutes). If you're not planning to eat the pasta that day, leave it to dry completely, turning nests over after an hour or so. Dried pasta will keep in the pantry for a few months.
Top photo: Making beautiful fresh pasta takes some effort, but with the right technique, it can be relaxing and fun. Credit: Tina Caputo
I'm holding a well-worn and yellowed 3-by-5-inch, lined recipe card for Date and Nut Bread baked in cans as my mind wanders back to the New Jersey kitchen of my childhood.
I'm about 10, and Mom and I are tying our aprons in the yellow-print wallpapered kitchen with vertical knotty pine planks that go a little more than halfway up the walls. As the two of us gather ingredients from the pantry and put them on the speckled Formica countertop, the black, wall-mounted, rotary-dial telephone rings. I rush to answer in my most grown up voice, "Hello, this is Nancy," and wait for a response through the LI6-2489J party line. It's my aunt with the recipe we are about to tackle. I hand the receiver to my mom so she can write everything down clearly, in her distinct script. In my excitement, I'm hoping a neighbor doesn't cut in wanting to use the line.
A tradition born of necessity
It's the late 1950s, but ever since World War II, when metals were in short supply, people became used to recycling tin cans rather than buying specialty loaf pans to make quick breads. The easy breads are popular because yeast and kneading aren't required — only baking soda or powder is necessary for them to rise — and they're cake-like, thanks to the addition of sugar.
First, we empty out the pile of baking sheets and odd pans stored in the oven before my mom preheats it to 350 F. She tells me to get a wooden cutting board and snip three-quarters of the dates into little pieces with scissors. Back then, a box of Dromedary-brand dates held 8 ounces, so I have an arithmetic problem to conquer as well as a messy, sticky job ahead. I take a seat at the kitchen table by a window and get to work.
By the time I finish cutting dates, everything else is ready to get stirred together, spooned into tin cans and popped in the hot oven. An hour later, the cans are placed on cooling racks, the house smells like heaven, and the bread's unbearably long cooling-down period begins. Because one of the breads doesn't slide out of its can easily this time, Mom removes the bottom of the can using a can opener, and gently pushes the dense bread out to cool thoroughly.
To get things moving along, I take the silver brick of Philadelphia cream cheese from the refrigerator to soften. I also grab a jar of homemade blackberry jam and stab a knife into the paraffin layer, wiggling it free, trying my hardest to remove it in one clean chunk.
Finally, Mom cuts one moist loaf into round slices with a serrated knife. My mouth is salivating as the family gathers for tastes.
Because I worked so hard, I get part of the prized top that puffs up from the can like a muffin mushroom; it's crunchy and chewy at the same time, with an unctuously sticky center. Cream cheese glides on and a dab of jam gilds the lily.
This recipe makes a darker, moister bread than the similar, defunct canned Crosse & Blackwell or Thomas's or Chock Full 'O Nuts coffeehouse walnut-raisin versions. Other similar recipes from the 1950s use brown sugar, and some call for molasses.
Date and Nut Bread Baked in Cans
Makes 2 loaves
6 ounces pitted dates
1 teaspoon baking soda
¾ cup sugar
¾ cup warm water
1 large egg
1¾ cups all-purpose, unbleached flour
¼ teaspoon salt
¾ cup chopped walnuts
3 tablespoons melted butter
2 used 14- to 15-ounce cans, cleaned and paper labels removed
Cream cheese, for serving
1. Preheat the oven to 350 F.
2. Using scissors, snip the dates into small pieces (about the size of the walnut pieces) over a medium bowl.
3. Mix in the baking soda and sugar, and then pour in the water to soak the dates.
4. Beat the egg in a small bowl. Stir the egg, flour, salt, nuts and 1 tablespoon of the melted butter into the soaking dates.
5. Being careful of any sharp edges, generously grease the cans using the remaining 2 tablespoons of butter and a pastry brush. Fill the cans a bit more than three-quarters full with thick batter. Tap the cans to rid them of air pockets.
6. Place the cans upright on a sheet pan. Bake 1 hour on the oven's center rack.
7. Remove to a cooling rack. When the cans are cool enough to handle, give them a shake. The warm bread should slide out; if they are stubborn, remove the can bottoms with a can opener and push on the flat (bottom) end. Cool another hour. Date and Nut Bread tastes best at room temperature.
8. Slice into rounds (a serrated knife helps) and serve with cream cheese.
Main photo: Date and Nut Bread baked in cans. Credit: Nancy Zaslavsky
With Mother's Day almost upon us, I can't help but muse over what a challenge it has become to feed children. I wasn't aware of ordeals surrounding food when I was growing up. I ate the same food the rest of the family did and devoured it gratefully.
On the rare occasions when we ate in restaurants (I say rare because my father didn't think most restaurant food could match up to my mother's cooking and he was probably right), we ordered from the main menu, not the so-called children's menu that offered nutritionally worthless items.
I won't dignify most of the fare on these menus by calling it junk food because that implies it is food of some kind. According to the Oxford dictionary, food means "any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth." Simply put, we are feeding our kids substances that humans are not meant to eat.
Teaching kids what to eat
The kind of children's food I'm talking about is standard in most restaurants, particularly those touted as family friendly. I was recently in such an establishment, and watched incredulously as a mother and grandmother ordered chicken and vegetable stir-fry for themselves, and a processed cheese melt on white bread, French fries on the side, for the toddler.
More from Zester Daily:
» The trick to family dinner with kids
» No-stir risotto perfect for a kid-friendly meal
» Building family culinary traditions
I have to stop here and say that I believe parents simply must take matters in hand and teach their children what is good to eat and what isn't. David Ludwig, the widely respected endocrinologist at the Harvard School of Public Health, and Boston Children's Hospital — who I first met at a nutrition think-tank in Rome dubbed "Pasta Fights Back," organized to debunk the low-carb phobia that took the nation by storm in 2004 — has gone so far as to say that kids can't survive unless their parents teach them how to eat.
In a book titled "Ending the Food Fight," considered by his peers to have brought together the best available scientific evidence on childhood obesity, he argues, "…no species of mammal in nature allows its young to eat whatever they want. What would happen if a bear mother didn't teach its cub what and how to eat? The cub wouldn't survive the winter. Our modern nutritional environment can be as dangerous to children as an arctic winter is to the bear cubs."
Think of the adorable cartoon rabbit dreamed up by marketers to sell Trix, the psychedelic-colored cereal made of 46% sugar that debuted in 1955 and is still going strong. The rabbit has spent more than half a century trying to steal Trix away from kids for himself, only to be thwarted every time. The slogan is the stuff of American childhood: "Silly rabbit, Trix is for kids." It is?
While I look back longingly on my own daughters' early years when I would entice them to the breakfast table with the smell of baking bread and spend the days simmering ragù or stirring polenta, recipes usually destined not just for the dinner table but also for cookbooks I was writing, I know that few parents have the luxury to be able to stay at home and cook such meals the way I or my own mother did. Besides, the Mad Men entice children more than ever with clever commercials and the most well-intentioned parent faces an uphill battle trying to feed their kids decent food.
Kid food the Italian way
Having climbed onto my soapbox, and being painfully aware that my standpoint is not popular in certain circles, let me close with a suggestion for a wholesome and easy dish that can please anyone. These are the whimsical stars, alphabets, and other tiny pastas that Italian children eat as their first solid food, and which have a place in broths and light soups as well.
With it you can feed anyone from the age of, say 6 months, until at least 100 years old. I ate it from infancy. Not only did I feed it to my own tribe, I cooked it regularly for hundreds of fussy school children in an experimental lunch program that you may hear more about someday. No child I've ever known has ever said no to pastina.
Everyone knows that our first foods form our palate, and we forevermore crave them. My pastina habit continued into my adult life. I was so enthusiastic about this pablum that as a young mother sitting in baby-and-me support groups with other dazed young parents, I enthusiastically spread the word.
Realizing that most had never heard of it despite its presence in virtually any supermarket, I got into the habit of bringing a backpack filled with little boxes of pastina to pass out to the group. They would bring it home and make it for their babies, simply following the package directions and without fail, come back the following week, raving about the newfound simple and easy solution to otherwise stressful mealtimes.
This is so simple, in fact, that it didn't occur to me until recently to write about it. Whether you are feeding kids or just yourself, and haven't yet discovered its charms, this recipe is for you.
Pastina 'Stars' With Butter and Milk
Serves 4 children or 2 adults
Nothing is more emblematic of an Italian childhood than pastina (literally, "little pasta") with butter and milk. It is baby's first solid food, remembered in adulthood with great nostalgia. Stelline ("little stars"), acini di pepe ("peppercorns"), alfabetti ("alphabets"), tubettini ("little tubes"), orzo ("barley grains"), and farfalline ("little buttterflies") are the most common. My favorites are the first two — and yes, somehow, different cuts do "taste" differently. Use tasty organic butter for the most wholesome and flavorful results.
1 cup "little stars" pastina or other tiny pasta shapes
3 teaspoons salt
3 tablespoons unsalted butter
½ cup warm milk, plus more if desired
Bring 3 quarts water to a boil. Stir in the pastina and salt. Cook according to package directions. Drain and transfer to a bowl. While it is still piping hot, add butter to the pasta, burying it in the pasta to melt. Stir in a little of the warm milk and serve at once. Add a little more warm milk for a looser texture if desired. Serve at once.
Variations: For added nutrition for babies, stir a teaspoon, or to taste, freshly puréed carrots, spinach, or other puréed cooked vegetable(s) or a touch of tomato sauce into a portion of hot buttered pastina before serving. A classic is to stir the yolk of a small fresh egg, butter, and grated parmigiano cheese into piping hot pastina. The heat will cook it through. You might try it if you have a trusted source for fresh eggs.
Main photo: Alphabet pastina soup. Credit: Hirsheimer & Hamilton from "Italian Home Cooking," by Julia della Croce
Among the items I brought home with me after my mother's death were her two recipe files. One was lodged in a long, metal box that I suspect once held part of the town's library card catalog. The other was a delicate wooden box that could be hung on a wall.
I was surprised she had squirreled away so many recipes, any recipes for that matter, for she never seemed that interested in cooking, aside from making sweets. She owned only an old edition of "The Joy of Cooking" plus the cookbooks I had written. My mother's recipe collection was a mishmash of handwritten recipes and a great deal more torn from magazines, mainly Sunset and Gourmet and occasionally Good Housekeeping, which is kind of ironic because my mother, by her own admission, was hardly a good housekeeper.
I've mused before about the mystery of handwriting and how it has the power to touch us in a way an email, without its texture and quirks, can't. But these folded bits of printed paper and yellowed cards, most of them typewritten, introduced me to my mother in a new way, helping me see her as a person I hadn't known.
Recipe box about the why, not just the how
I had to wonder, why these recipes? And did she ever make them? She didn't, at least that I know of. Her own handwritten categories weren't necessarily related to the contents. Filed under "meat," for example, were recipes for pomegranate jelly, orange jellies, orange breads, cakes, pickles, guava preserves and even a guava chiffon pie — none of them meat and none of them foods we ate. Not once.
More from Zester Daily
» Recipe collecting expresses a cook's passion
» A stepmother's legacy, in meals made with love
» Return to the days when the butcher and baker mattered
» Jiggly, wiggly gelatin works well with wine and berries
The many recipes based on oranges were labor-intensive undertakings that involved taking apart then reassembling the fruit, something my mother would not have had the patience to do. Maybe she wished she had been that kind of person, a woman who would spend hours in the kitchen instead of at her typewriter writing novels or at her easel painting. (I suspect the reason that there were so many orange recipes was because in the 1950s my parents moved from the East to California, where we had orange trees, which must have seemed miraculous.)
But where were the meat recipes? Elsewhere. Here and there. My mother was not a fan of meat and was mostly vegetarian, but perhaps meat recipes were dutifully collected for my Midwestern carnivore father. There was a surprising recipe for roasted lamb neck. That my mother, a person so sensitive to the lives of other beings, would even have such a recipe was shocking. I'm sure we never ate such a thing. The recipe instructs, "Have your meat man cut each neck into 2 or 3 slices about 1¼ inches thick." Now that butchery is emerging again, perhaps it's not impossible to "ask your 'meat man,' " or "your meat woman" for that favor.
Meat dishes we did eat were mostly in her "Armenian" file, which also contained Indian recipes — dolmas, shashlik, kebabs a miscellany of curries. There's a recipe for koefte from the 1950s, long before Paula Wolfert introduced us to more than 50 kinds. One card scrawled instructions for pickled tongue with raisins. Again, I doubt my mother would have made the tongue. We did eat tongue, but my father was the one who cooked it.
A relentless diet
There were menus for dieting that would practically demolish one's life force, menus that started each day with half a grapefruit and a cup of coffee. Ravenous by 10? Then you might want a cup of very lean vegetable broth. ("Guaranteed to help you lose weight, even if you have to eat out," the introduction promised.)
Simple vegetable dishes were filed with early weight-watcher recipes. I don't recall that my mother was ever fat, but she must have thought she was. When her doctor cautioned her, in her 90s, that she was awfully thin, her reply was, "Why thank you!" The diet desserts she collected were based on egg whites, gelatin and, of course, oranges. Although Jell-O was our standard dessert, perhaps she really did intend to make that Frozen Fruit Cake and the Shoo-Fly Pie that appears twice in her collection. A great many of my mother's recipes were for desserts, some elaborate, some of the more quick-and-easy type, and not all of them diet-related. There was her recipe for cottage cheese pie, a dessert we did eat, which my father meanly scoffed at, saying, "So this is what the rich eat?" A cheesecake would have been prohibitively costly, but there was a recipe for that, too. Maybe one day she was able to make it. And eat it. I hope so.
A reflection of progress
My mother's recipes also reveal something about how times have changed. "Betty's Armenian Casserole," torn from a magazine, calls for processed white rice, a No. 2 can of tomatoes, Burgundy wine and garlic salt. Teaspoon is abbreviated "teasp." Many recipes from the 1950s and '60s call for garlic salt, which made me cringe every time I saw it listed, until I remembered that when I spent summers in the Adirondacks in the 1970s, garlic still came packed two heads to a box, and they were always moldy and unusable. So the garlic salt made sense, at least until really great garlic started to appear in farmers markets starting in the 1970s.
There's a kind of generalization in many of the recipes — Eurasian Eggplant, Egyptian Stew, Victory Garden Meal, curry — that's hard to imagine today, with so many knowledgeable cooks writing in great detail about food cultures.
My mother may not have cooked most of these recipes, but she was reading about food and encountering, at least in print, dishes that suggested flavors new and exciting to a transplanted New Englander. A frugal New Englander, I might add, which is one reason why, I suspect, these clippings and cards played a greater role in my mother's imagination than reality. Maybe it was the taste of adventure she sought, and that was enough.
Main photo: The recipe boxes. Credit: Deborah Madison
My birthday falls just after the first day of spring, and along with warm sunny weather there's one thing I always look forward to when the season changes and I clock in another year on the green side of the grass: cake. Not just any cake, but a rich chocolate one slathered with my mom's famous vanilla buttercream frosting.
I don't normally get excited about frosting — it's usually too sweet or too gritty for my taste — but this one has a light and silky texture, with the perfect amount of sweetness and vanilla flavor. I could eat it with a spoon (and sometimes do).
More from Zester Daily:
» Quest for the ultimate chocolate-bourbon cake
» Turn leftover apples into great cake
» Flourless chocolate cake fit for a holiday
I can't think of anything more perfect for topping a springtime cake, whether it's devil's food, yellow or red velvet.
Mom's magical frosting is based on a recipe she found in an Eastern Star cookbook, a post-wedding gift from her grandmother in the mid-1960s. Mom fiddled around with the recipe, tweaking the amount of sugar and flour, and eliminating the use of shortening until she made it her own. "After that I don't think I ever made another frosting," she told me.
Mom's process involves boiling milk and flour in a saucepan until it's thick and lump free. While the mixture cools, butter, margarine and sugar are creamed together in a stand mixer until fluffy and creamy. The cooled flour mixture is gradually added to the mixing bowl, along with vanilla, until all the ingredients are incorporated and the frosting looks like whipped cream.
When I asked my mom why she uses equal parts margarine and butter in her recipe, she wasn't exactly sure. "The original recipe called for half shortening," she said, "but I couldn't stand the idea of eating raw Crisco." She thought margarine was a more palatable option.
Although the Eastern Star recipe was simply titled "Frosting," mom has always called her frosting "buttercream." I recently learned that technically, that's not quite correct.
Classic buttercream frosting
According to John Difilippo, who teaches baking and pastry arts at the Culinary Institute of America in the Napa Valley, there are many versions of buttercream frosting. But the one most commonly used by American pastry chefs, he said, is Italian buttercream. It's made by boiling sugar and water into a syrup and combining the mixture with whipped egg whites. Finally, butter and vanilla are beaten into the mixture until smooth. French and Swiss versions are slightly different, but all include egg whites or whole eggs, and some form of cooking to pasteurize the eggs and ensure a more stable frosting.
Difilippo had never heard of a buttercream recipe quite like my mom's, but he was able to solve the shortening mystery.
"It's a very common process, just for saving cost," he said. "Crisco is much cheaper than butter."
The person who contributed the Eastern Star recipe may have learned it from a relative who grew up during the Depression, when many people couldn't afford the luxury of an all-butter frosting or one using eggs.
"A lot of people simply make recipes the way their mother or grandmother taught them," Difilippo said.
True enough. For all the years I've been making my mom's frosting, I've always used equal parts butter and margarine. Now that I know the reason behind the margarine, it's going to be all butter from here on out.
I don't think my mom will mind my tinkering with her recipe. After all, she's the one who started it.
Karen's Buttercream Frosting
Makes enough for one 9-inch layer cake (if you like a lot of frosting on your cakes, increase recipe by one half)
1 cup milk
4½ tablespoons flour
2 sticks (1 cup) butter, room temperature
¾ cup sugar
1 teaspoon vanilla
1. Cook milk and flour in a saucepan until mixture is thick and starts to bubble, starting at medium heat, then turning down to low. Stir constantly to make sure there are no lumps. Remove from heat, cover pan and let cool completely.
2. Beat butter in a stand mixer at medium speed, adding sugar a little at a time, until mixture is very creamy and fluffy. Be patient — this will take about five minutes.
3. While mixing at low/medium speed, gradually add the cooled flour/milk mixture, then the vanilla, until all ingredients are incorporated. The finished frosting should be light and fluffy, similar to whipped cream.
Top photo: The author's favorite birthday cake since childhood — chocolate, topped with her mom's buttercream frosting and chocolate chips. Credit: Tina Caputo


text:
Fighting A Brain Tumor by Team Mari - 11 months ago
"The tshirts are for Mari, my granddaughter, to raise awareness about her battle with Pilomyxoid Astrocytoma. This brain tumor only effects little babies and no one knows about it and there is no cu..." view full details
Race for the Cure Gang by Mimi's Mighty Warriors - over 1 year ago
"My mother-in-law went through the fight for her life when diagnosed with breast cancer 3 years ago. She was able to beat her cancer so her 3 sons and 1 daughter (along with their spouses, 9 grand ..." view full details
Relay for Life May 2010 by Team SamIAm - about 4 years ago
"The American Cancer Society hosts Relay for Life events throughout the country to raise awareness and funds for cancer. At this first time event in Clarksburg, MD, we formed "Team Sam I Am" to hon..." view full details
the New New York GHNYC volunteers by the New New York GHNYC volunteers - about 4 years ago
"On Saturday October 2nd, GreenHomeNYC's DIY Green Block Party was a fantastic hit. With over 50 vendors, 1500 attendees, 40 volunteers, and lots of activities, and even the Brooklyn Borough Presid..." view full details
Miles for Miles Marathon Team by Sbunt - over 4 years ago
"The Miles for Miles team ran the Pittsburgh Marathon on May 2, 2010 to raise awareness and donations to support a friends' little 3 year old boy, Miles, who has been diagnosed with progeria, a fata..." view full details


text:
Find 5 Apartments Near the Winkler Safe Neighborhood Neighborhood in Fort Myers, FL
Property Type
Iona Lakes
Featured Property Amenity
- Fort Myers, FL
- Work 1-866-251-4560
- 26.51728 -81.961926
Gulfstream Isles
Watch Video About This Property
- Fort Myers, FL
- Work 1-866-701-1587
- 26.5850299 -81.8787119
Sienna at Vista Lake
Watch Video About This Property
- Fort Myers, FL
- Work 1-877-300-3116
- 26.606909 -81.838501
Fort Myers, FL 33916
Westchase Apartments
- Reduced Rents
- Monthly Activites
- Pool w/sundeck,Wading Pool, Basketball/Volleyball
- Accepting large pets up to 80 pounds
- Washer/Dryer avail./Ceiling Fans In Every Room
- FREE Water/Sewer
- 24 Hour On-Call Maintenance
- Fully Equipped Kitchens with Pantry
- Clubhouse and Activity Center, Cyber Cafe w/ WiFi
- Caring Service
- Summer Food Program
- Incentive Contribution for Home Purchase
Free water/sewer, trash removal and Pest control. Inside your 1, 2, or 3 bedroom apartment home enjoy washer/dryer hook ups, all with spacious floor plans!
Fort Myers, FL 33901
Sundance Grove
- Newly Renovated Gated Apartment Community
- Close Walk to Edison Mall
- Modern Gym, Billiard Room & Media Center
- Sparkling Swimming Pool & Gazebo
- Pet Friendly
- 5 Minutes to I-75 and Downtown
Sundance Grove Apartments offers newly renovated 1 & 2 bedroom apartments located in the heart of Fort Myers, Florida. Our community is proud to offer terrific amenities such as on site laundry facilities, additional storage areas, private washer and dryer connections, trash chutes on each floor, new fitness room featuring top line work out equipment including a billiard room with brand new pool table, media center, and our stunning clubhouse.
Fort Myers, FL 33901
Waterford Apartments
- 1 and 2 Bedroom Apartments and 2 Bedroom Lofts
- All Tile Flooring
- Open Kitchen with Breakfast Bar
- New Kitchen Cabinets
- On-Site Management
- On-Site Laundry Facility
Waterford Apartments is renting 1 and 2 bedroom apartments and 2 bedroom lofts. We offer large floor plans with tile floors, open kitchen with breakfast bar and new kitchen cabinets. Our loft apartments feature a spiral staircase. Our community has 24 hour emergency maintenance, on-site management, on-site laundry facility. We are conveniently located in central Ft. Myers, near Edison Mall, Lee Memorial Hospital, Highway 41, I-75 and public transportation.
Fort Myers, FL 33901
The Laurels at Edison
- 1 And 3 Bedroom Apartments for Rent in Fort Myers
- 2 Bedroom Townhomes
- Swimming Pool with Sundeck and Free Wi-Fi
- Fitness Center
- Pets Welcome
- Terrific Fort Myers Location
1, 2 and 3 Bedroom Apartment Homes in the heart of Fort Myers For Rent! The Laurels offers pool with Wi-Fi, fitness center, resident grind coffee cafe, and laundry facility. Ask about our newly renovated apartment homes with: washer/dryer, tile throughout out the living area, faux granite counter tops, all new appliances, and upgraded carpet in the bedrooms. Pets are welcome at The Laurels at Edison! Call to see your new apartment home today!
Fort Myers, FL 33901
Oxford House
Other Apartment Search Options
Apartments by Zip Code
Thank You! Your email has been sent. We appreciate your interest.


text:
readings in psychology for november 29th 2010
"Schizophrenia is a mental disorder that differs between the sexes in terms of age at onset, symptomatology, response to medication, and structural brain abnormalities. Now, a new study from the Université de Montréal shows that there is gender difference between men and women's mental ability — with women performing better than men."
"We all know alcohol impairs a person's reasoning abilities. But in a study presented at the annual meeting of the Academy of Management in August, researchers reported that booze also diminishes how smart others perceive us to be. In a series of six experiments, the investigators consistently found that participants rated people in pictures, videos and face-to-face encounters as less intelligent when they held or drank alcoholic beverages than when they drank nonalcoholic beverages or nothing at all. The "imbibing idiot bias," as the researchers call it, persisted even when participants drank fake alcoholic beverages that did not interfere with their cognitive functioning. Most strikingly, in mock interviews volunteers judged job candidates as less intelligent when they ordered an alcoholic drink—even when the person interviewing them had done so first."


text:
This eight foot long QSP® hose has a curved handle at the end of the hose for convenience and comfort. Airflow Control also helps to adjust the vac's power and can be used with all 1-1/4" accessories.
8', Comfortable Curved Handle, Airflow Control
For Tips & Tricks, Promotions and News
Register your product You will receive an electronic coupon for a 10% discount*.
Click Here
Enter your email to sign up for Tips & Tricks and get a 10% coupon* for our online store!
If It Doesn't Say Shop-Vac, Keep Shopping!®


text:
Discussion BoardsOpen MenuDiscussion Boards Open Menu
BlogsOpen Menu
- HP Support Forum Home
- >
- Printers & All-In-Ones
- >
- Networks/Wireless
- >
- driver for wireless printing upgrade kit compatible with win...
HP Support Forums
Join in the conversation.
- Subscribe
- Mark Topic as New
- Mark Topic as Read
- Float this Topic to the Top
- Bookmark
- Subscribe
- Printer Friendly Page
driver for wireless printing upgrade kit compatible with windows 7
This question was solved. View Solution.
Re: driver for wireless printing upgrade kit compatible with windows 7
I have the same problem. Upgrade to Windows 7 and the supplied Driver/Software disk that I got with my wireless kit does not work Hangs on install at 90% on the top bar and 10% at the bottom bar. I went to the product page and the downloadable software there says it's compatible with Win 7, but when I download and install it seem to only be the Universal Driver rather than the wireless kit software.
Re: driver for wireless printing upgrade kit compatible with windows 7
I registered to let you know I've been having dialog with HP over Windows 7 drivers for this. Today, I got the news that no driver would be developed for Windows 7. What I was told was:
"This model of Wireless upgrade kit is not in contention of development to work with Windows 7. The drivers will not be released for this product. We got this update very recently. In the progression of Wireless upgrade kits the Q6236A has lost its favor with the developers. I have no details on what the reasons could be. However, we ascertain there must be technical difficulties and limitations to this product.
Steven, I realize the importance of the issue and I regret I can do no more to install the kit on a Windows 7 machine."
So not good. I've asked what my options are and awaiting to hear back, maybe HP do similair hardware that they will support.
Although, saying this, I *have* had it working on a Windows 7 machine by using compatability mode. I've struggled on other Windows 7 machines so it may be fluke but I will try again and if I can get it installed successfully, I'll let you know how.
Re: driver for wireless printing upgrade kit compatible with windows 7
I've tried had to get the kit to install on Windows 7 with no joy.
I think the Windows 7 machine it does work on was one that was upgraded from Vista. I guess though that the end result is that the software does run on Windows 7 just won't install. Disappointed the developers have given up on this and that HP have ceased future support for it.
If anyone can find a workaround for this I would be very happy to hear!
I'll keep in tough with this thread.
Re: driver for wireless printing upgrade kit compatible with windows 7
Hi @ll,
I have just created a work around to install the driver correctly on a Windows 7 machine, done these steps on two machines and it works perfectly.
Just follow the following steps. Unfortunately I can't attach files here as I had created an Office document with screenshots to make it easier to follow. If you would like to have the document, please drop me a note to send it to you.
In order to install the HP Wireless Printing Upgrade Kit in Windows 7 please do the following.
1. Download and install the HP Wireless Printing Upgrade Basic Software/Drivers (Computer Purchased with Windows Vista Operating System)
2. When the installation reaches 90% on the top bar and 10% at the bottom bar it will hang.
3. Don't panic.
4. Right mouse click on the taskbar and start the Task Manager.
5. Select the Wireless Printing upgrade kit in the Applications tab and right mouse click it and select Go to Process.
6. Stop the process called Setupwizard.exe
7. You will get the following pop-up mentioning that the program probably was not correctly installed and that you have two choices to select from: Reinstall with recommended settings and This program is correctly installed.
8. Choose to reinstall the program and Windows 7 will pop-up the permission request.
9. After allowing, the installation files will be extracted again.
10. You will see the Welcome screen again.
11. Click on install, select I agree, Next.
12. It will find your printer adapter showing the device connected to it.
13. Click on Next and the installation continues.
14. At the end of the installation an HTML page is launched saying: You need to install the printer software before you can use your printer.
15. After that just right mouse click on the connection manager at the taskbar, select Connect and the Plug and Play will install the printer driver as if the printer was directly connected to the PC.
If the P&P doesn't find the driver or does not kick in you can try with Windows update, if the driver is there it will be installed, otherwise use the CD you might have.
16. Start e.g. Microsoft Office Word 2007 and send a print job and from the drop down menu you can select the printer which was installed.
17. Scanning also works I used Microsoft Office Document Imaging to scan from the PSC 2210.
Re: driver for wireless printing upgrade kit compatible with windows 7
Re: driver for wireless printing upgrade kit compatible with windows 7
Re: driver for wireless printing upgrade kit compatible with windows 7[ Edited ]
11-29-2009 04:17 PM - edited 11-29-2009 04:33 PM
@ TonyC2732, good to see that it also worked for you.
@ Smcgirr, did you disabled UAC which is the User Access Control that enhances the security of your system? If you did so, please enable it again so that you get the pop-up.
When you tried to install it the first time, did you get the pop-up or not?
If you did not see it the first time then UAC is disabled on your machine.
Windows 7 just like Vista has the habit each time an application is installed or whenever an important system change is made by the user or by a running process, the screen is blacked out and temporarily disabled and a dialog is shown with the choices to allow or deny the action. Some people don't like that and disable this behavior.
If that is not the case then check if the HP Wireless Printing Upgrade appears in your installed program list or in All Programs, check if you can uninstall it first, reboot, and try again.
Not getting this pop-up the application might think that it is already correctly installed. You might want to check also the registry if these exists:
HKEY_LOCAL_MACHINE\SOFTWARE\HP\HP Wireless Adapter
HKEY_LOCAL_MACHINE\SOFTWARE\HP\HP Wireless Printer Adapter
HKEY_LOCAL_MACHINE\SOFTWARE\HP MFP Utility
If so, delete them, reboot and do the steps again.
Re: driver for wireless printing upgrade kit compatible with windows 7
Kudos for trying to assist. What I think it was, was that I was trying to install from an extracted copy of the COL19877.exe file.
I've started from using the COL19877.exe file iteself and got the popup to reinstall using recommended settings.
Running through it now so I'll report back success ro failure!
Re: driver for wireless printing upgrade kit compatible with windows 7
Superstar. Worked good on the frist laptop. Now to get the second working.
Have a kiss x


text:
This area of the Front Range of Colorado is called the Banana Belt for its mild climate and temperate weather with twenty miles of bike paths and fourteen different parks . There is the Lincoln Center for Performing Arts, Old Town Square and Foothills Fashion Mall for shopping, Colorado State University for college sports, and a myriad of bars and restaurants for your dining pleasure . Fort Collins is only two hours away from some of the best skiing in the west . It's also 30 minutes from Rocky Mountain National Forest and 30 minutes from Cheyenne, home of Frontier Days Rodeo .
The queen room includes one queen bed, executive-size desk with dataport, alarm clock radio, lounge chair with ottoman, separate sink and bath, and cable television . Non-smoking and handicap-accessible rooms are available .
|Check-in Policy
|Check-out Policy
|# Of Rooms
|# Of Floors
|Link Code


text:
Company claims to be the first online ordering system to offer the new payment technology.
To approach mobile payments, make sure your guests want it, that you have the right infrastructure in place and that you have a plan for the data you can collect.
Seth Priebatsch, LevelUp's Chief Ninja, prognosticates about the future of Apple's mobile payments platform as it applies to restaurant chains.
Millennials expect your website to have more than just your location, hours of operation and phone number; they want to see your menu, reviews, promotions and photos.
By the end of 2015, it's expected nearly every retailer will have NFC readers.
Having the ability to send relevant promotions, rewarding users with instant incentives and providing security thresholds are critical components.
As of right now, about 15 percent of restaurants accept mobile payments, but this is expected to rise to 68 percent in 2015.
Focusing on the creation of an experience that's easy for the customer, instead of optimal for the brand, makes customers feel like VIPs.
Apple Pay just demolished the payment value of a branded app, making it possible for consumers to pay without downloading your app by offering the ability to store a credit card and use it with any NFC-enabled device.
Apple tries to make everything easy for consumers and that usually equals widespread consumer adoption down the road.
By combining NFC with finger touch recognition technology, Apple is able to offer NFC payment securely inside PassBook, making PassBook more relevant than ever.
The NCR Silver POS system for small businesses has been integrated with LevelUp's mobile payment and payment platform. According to an announcement from the companies, the integration was made to provide small businesses – primarily fast casual restaurants – with...
Pizza chain will now begin accepting Google Wallet Instant Buy as a payment method for delivery and carry-out orders placed through the Android app.
Now that Apple Pay is here, marketers have to figure out what to do with it. While mobile payments will likely be a good thing, there's a lot of potential value for customers and brands beyond the transaction.
Renowned economic strategist Bruce Fenton, Managing Director of Atlantic Financial, has been confirmed as a featured Summit speaker.
B2B communications provider Networld Media Group has launched a new website, Virtual Currency Today, that will serve as an online resource for businesses wanting to understanding how to incorporate virtual currencies such as Bitcoin into their payment systems and daily operations.
Thanx Inc., a loyalty solution provider, has officially launched nationwide today. The company announced direct relationships with MasterCard and Visa, as well as $5M in Series A funding from Sequoia Capital for its rollout. According to a news release, Thanx...
The National Restaurant Association has released new research that shows overall technology use in restaurants is increasing. More than one-third of consumers say they are more likely to use technology-related options in restaurants now, compared to two years ago. In...
TouchBistro will use Merchant Warehouse's Genius Customer Engagement Platform to process payments made via the TouchBistro POS solution.
For restaurants and retailers, the possibilities opened by the mobile wallet revolution extend far beyond payments.
OpenTable, a provider of online restaurant reservations, has announced its integration with Apple Pay. "With Apple Pay, OpenTable diners can skip the step of adding a card to their profile and simply settle their check with a single touch using...
Restaurants can benchmark their implementation, use and acceptance of emerging mobile payment technologies against the industry using Mahana's Payment Experience Evaluation Report
The NCR Silver mobile point-of-sale system for small businesses is now offering remote payment and order ahead capabilities that are compatible with Apple Pay. These capabilities will be offered for free to merchants until Jan. 1.
Visa and Chase both announced this week that its customers and merchants will soon have access to Apple Pay. Starting Oct.
OpenTable has announced that Pay with OpenTable is now available in the Washington, DC metropolitan area. To pay with OpenTable, diners who book at participating restaurants are prompted to add a credit card in the OpenTable iPhone app before they...
Sourcery, a San Francisco-based startup that helps restaurants, caterers and corporate kitchens to order and pay for food from local suppliers on a single platform, raised $2.5 million in seed funding from angel investors.
Topic Center Sponsored by:
New mobile payments technology and applications are being deployed daily throughout the world. Stay on top of all the latest trends at MobilePaymentsToday.com.
© 2014 Networld Media Group All rights reserved.


text:
Peter Murphy - Grand Central, Miami - August 5
By Crossfade
Pretty Tony Came Up with Freestyle Music
By Jacob Katel
Six Best Club Parties in Miami This Week
By Laurie Charles
Photos: Gathering of the Juggalos 2014
By Nate "Igor" Smith
Churchill's Vinyl Solutions: "Our Ears Are Open!"
By Abel Folgar
By Kat Bein
Haiti's Michael Brun Talks EDM Stardom and Label
By Jacob Katel
Sometimes a party isn't just a party. Sometimes it's Local Motion, the annual charity electro concert benefiting the American Cancer Society's Relay for Life, organized by Loscar Rodriguez — AKA HenceSoLo — and presented by Lexyn Intelligence and Nocturnal.
First launched in February 2006, Local Motion has been fighting the good fight without any give, raising consciousness and encouraging activism among young club kids. That's why it was such a bummer when last year's edition of the party with a cause never actually came together. But now, thank SoLo, Local Motion is back because Loscar's dedication simply runs too deep. For him, the war against the Evil C is personal — Rodriguez has lost several family members to cancer, including his father — and he can't wait for the cure. Until then, though, "Local Motion chooses to fight with music."
50 NE 11th St.
Miami, FL 33132
Category: Bars and Clubs
Region: Downtown/Overtown
And — holy crap! — HenceSoLo has come fully equipped for the battlefield, backed by a lineup of 14 lethal electro artists blasting audio-visual firepower. Donating their cancer-killing talents, Brice Kelly and 214 will provide live PA musical support, plus Exzakt, UpRokk, Danny Daze, FTG, and HenceSoLo himself will perform DJ sets. Then, in a crazy bid to win the party-time arms race, tag teams Medley and Intellect, Ran-D and BassAddict, as well as Proliferation and Kounterakt will engage in beat battles. And let's not forget to mention the video assault of AV8 and Iris Beatrix. So come out, get militant, and donate your cancer-killing dollars because, like Loscar says, "Local Motion is not my party... It's our party!"
Sponsor Content


text:
There's more news about complications that can arise from prescription sleep medication: Side effects from a common prescription sleep aid are sending increasing numbers of people to emergency departments.
The number of people seeking emergency medical treatment for the adverse effects of sleep medications containing zolpidem has risen dramatically in recent years, according to a new federal report. Zolpidem is the active ingredient in several of the most commonly prescribed sleep medications, including Ambien, Ambien CR, Edluar, and Zolpimist.
The report was issued by the Substance Abuse and Mental Health Services Administration's Drug Abuse Action Network (DAWN), which collects information about drug-related visits to emergency departments nationwide. Their analysis included all emergency-department visits that involved adverse effects of zolpidem during the years 2005-2010. During this 5-year period, visits to emergency departments involving adverse effects of zolpidem increased significantly, rising by more than 200%. Women and older adults sought emergency treatment for adverse zolpidem effects in greater numbers overall than men and younger adults. According to the report:


text:
25 Free Craft Projects for Every Crafter - The Ultimate Craft Guide
Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy
Chris Molnar
We are adding the craft to your Craft Projects.
The project was added to your Craft Projects.
Click here to view your Craft Projects.
I am a writer and work-at-home Dad, and founder of Theme a Party, a website devoted to birthday parties, entertaining tips, kid's crafts, and baby shower ideas. With two preschool daughters of my own, I'm enjoying keeping them entertained while expanding their imagination with craft projects and games. As a child, I remember my first act of entrepreneurship--crafting old shoe boxes with decorative paper cardboard shapes, then trying to sell them up and down the street (nobody took any). But I've been crafting fun little projects with homemade items ever since.
I am a web designer by trade, and earned my degree in English and Medieval History (of all things)--thus, working at home! I am also a Halloween fanatic and edit a Halloween site called Halloweenalliance.com, which features home haunt projects, children's crafts, homemade halloween decorations, party recipes, spooky stories and more.
Projects on FaveCrafts:
Personalized Pencil Topper
Styrofoam Cup Peacock
Tags / Related Topics
Your Recently Viewed Projects
Love these projects? Get MORE delivered to your Inbox – FREE Click Here!
Something worth saving?
- SAVE all your favorite crafts
- ADD personal notes
- QUICKLY reference your crafts
Free eBooks
- 14 New Year's Eve Party Ideas, Recipes, Drinks & Decorations
- 16 Angel Crafts to Make: Homemade Christmas Ornaments & Decorations
- 18 Homemade Christmas Decorations: How to Make Christmas Decorations
- 23 Gingerbread House Designs and Recipes
- 25 Cool Things to Do with Wine Bottles
- 26 Christmas Craft Ideas: Ornaments, Decorations, and Homemade Gifts for Christmas
- 34 Holiday Ideas for Gifts in a Jar
- Homemade Christmas Gifts: 14 Gift Ideas & DIY Home Dcor
- Jolly Holidays: 15 Free Knit and Crochet Gifts and Holiday Projects
- Santa's Guide to Easy Christmas Crafts for Kids
Our Newest Projects & Articles
- Recycled Detergent Lid Pincushion
- Ombre Tie Dye Shirt Wall Art
- Beaded Crochet Choker
- Crochet Dog Doo Doo Bag Holder
- Baby Heart Crochet Beanie
- Funky Crochet Earbud Wrap
- Ariel's Beaded Crochet Headband
- Knitted Plastic Bag Dispenser
- Last-Minute T-Shirt Necklace
- Perfectly Pretty Crochet Purse Pattern


text:
AP News
Perfect World shares bounce on weak 2Q, forecast
NEW YORK (AP) — Shares of Perfect World Co., a Chinese video game company, regained early losses on Tuesday, a day after the company said its second-quarter net income sank by half as fewer people played its online games.
THE SPARK: Results missed expectations and Perfect World also forecast that revenue in its current quarter would be flat to slightly down from the second quarter.
THE BIG PICTURE: Perfect World is dependent on excitement created by new game launches, and there were no new launches during the quarter. Perfect World's upcoming title, "Return of the Condor Heroes," is not expected to launch until late in the third quarter, at earliest. The company also said Robert Hong Xiao, chief operating officer, will become co-CEO, along with current CEO Michael Chi.
THE ANALYSIS: Roth Capital Partners analyst Adam Krejcik said the quarter's results were disappointing and lowered his estimates and price target on the stock. Even though the stock is relatively cheap, he said, there appear to be few events in the near term that will move the price higher. He kept his "Neutral" rating on the stock.
SHARE ACTION: Shares were unchanged at $10.52 in midday trading, after earlier dropped as low as $9.50., or 9.7 percent in heavy trading. The Beijing company's stock had been nearly flat for the year.


text:
Menu of Prices
(All styles include shampoo and conditioner/oil)
The service is provided with professionalism. Enjoy a shampoo, conditioning, scalp massage, and complimentary water. This an appointment only experience. A $25.00 deposit is required for all new appointments. The deposit is applied to the appointment and can be paid by credit card or paypal. 24hour notice of cancellation is required.
6 Responses to Prices
Do you do senegalese twists? And if so what do be a pricing on those i wouldnt want much length only about 2-3 inches longer than my hair
I am interested in a twist out style. I would like an appointment for Friday,
Do you do big chops I tried to cut my hair, and it came out horrible so I need someone to even it out


text:
HOME MLB Cincinnati Reds Gear Cincinnati Reds Ladies Cincinnati Reds Ladies T-Shirts Cincinnati Reds Ladies T-Shirts Short Sleeved (86 items) Product ID: 1339760
Main Content
Order as many items as you like with our $4.99 flat rate shipping.
This item ships within one business day.
Order as many items as you like with our $4.99 flat rate shipping.
Need it faster?
Show everyone that you just don't talk the talk when it comes to the Reds; you walk the walk as well. This Team Issue V-neck T-shirt from Nike will have you looking like the most stylish fan in the stands. It features "Reds Baseball" printed on the front with a team wordmark below. It also has Nike's Dri-FIT technology that keeps you cool all day long, so you can cheer on Cincinnati to a victory in comfort.
- 100% Polyester
- Dri-FIT technology for ultimate comfort
- Imported
- Officially licensed
- Plastisol graphics
- Rib-knit collar
- Tagless collar
- V-neck
Reds Customers also liked:
Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


text:
List Price: $5.99Publisher: Dorling Kindersley Publishing, IncorporatedBinding: Children's Board Books Pages: 14Size: 5.25" wide x 5.25" long x 0.75" tall Weight: 0.462Language: English
A dolly in a bubbly bath, three rubbery bath ducks, a shiny octopus, a sparkly mermaid, and more — the images in this board book will appeal to inquisitive babies and toddlers. Every page has a texture to touch or foil and glitter to behold, encouraging sensory development and early reading skills.With padded covers, simple images, and novelty textures, Baby Touch and Feelbooks capture the attention of the very youngest children, and create an experience they'll want to repeat again and again.
Please choose a buying option
*A minimum purchase of $35 is required. Shipping is provided via FedEx SmartPost®
and FedEx Express Saver®. Average delivery time is 1 – 5 business days, but
is not guaranteed in that timeframe. Also allow 1 - 2 days for processing. Free shipping is eligible only in the continental United States and excludes
Hawaii, Alaska and Puerto Rico. FedEx service marks used by permission."Marketplace"
orders are not eligible for free or discounted shipping.
Learn more about the TextbookRush


text:
Nick Casey is a member of the firm, and he has extensive experience in business development matters,financing, real estate leasing and acquisitions, government relations. Mr. Casey is a lobbyist before the West Virginia legislative and executive branches regarding legislation, policies and regulations. In addition, he holds a certificate as a Certified Public Accountant. Mr. Casey is listedin Best Lawyers in America® in government relations.
Mr. Casey's professional experience includes: natural gas statutory and regulatory matters, acquisition and sales of hospitals, nursing homes, out-patient clinics, home-health agencies, behavior health organizations, multi-specialty groups, individual physician practices and capital companies.He also helped secure passage of legislation by the West Virginia Legislature regarding tax increment and excise tax financing.
He has been a Campaign Financial Agent or Treasurer for statewide gubernatorial races and local races including: Governor, Secretary of State, Legislature, State Court Judges, count ad city officials. Mr. Casey's leadership positions and affiliations have included:
Mr. Casey has a Bachelor of Science in Accounting from the University of Kentucky and a Doctor of Jurisprudence from the West Virginia University College of Law.
He is admitted to practice before the United States Supreme Court, the West Virginia Supreme Court of Appeals, United States District Courts in West Virginia, United States Bankruptcy Court, United States Tax Court, United States Fourth Circuit Court of Appeals and Circuit Courts in the State of West Virginia.


text:
Serve this fiery, Thai-inspired dish over boil-in-bag jasmine rice and with Honey-Spiced Pineapple.
Prep: 2 minutes; Cook: 12 minutes
Oxmoor House APRIL 2009
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; cook 3 minutes, stirring occasionally.
2. While shrimp cook, combine coconut milk and next 5 ingredients, stirring with a whisk until smooth. Add to shrimp in pan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened. Sprinkle with cilantro; serve with lime wedges.
Go to Full Version of
Spicy Green Curry–Cilantro Shrimp Recipe


text:
This was the worst lip balm ever- way too waxy to use, expensive for the quality and it dried out my lips. DO NOT BUY IT
I feel that this is more moisturizing than the other EOS spheres. It's a basic lip balm, nothing as great as Burt's Bees but it does it's job.
hearing all the hype about this product, i finally bought it.
i was a bit disappointed as it does't really moist my lip as expected but i don't find it too waxy as others said. so here's the list of my reasoning;
- cute packaging (it closed with a click, but gets dirty easily)
- love the lemony smell
- the 100% natural flavours
- contains SPF 15
- failed to actually moisturise my lips
- a bit pricey
- it doesn't last long on your lips
i won't be buying it again when i've used mine :)
2 out of 2 people found this review helpful. Did you? Yes No
I bought one of these a couple of years ago in Strawberry Sorbet and it was just okay. It didn't really moisturize my lips, it just made them feel waxy and it seems to wear off quickly. Fast-forward to today, where I saw the Lemon Drop balm and I love lemon-scented things, so I decided to try it again.
Big mistake!
I guess they changed the formula, according to the packaging that says "NEW! With more protection", but it's not for the better. The balm is same old waxy, drying quickly, non-moisturizing formula, but now there is an SPF 15 added to it, or at least, to this flavor.
It. Is. HORRIBLE.
At first, there is a nice, light, lemony scent that is pleasant. Then, without licking my lips, after about five minutes, I could taste sunblock. The sunblock flavor completely coated my whole mouth and my tongue. As I write this review, I can still taste sunblock in my mouth. It's horrid.
I am returning this to the store first thing tomorrow. I refuse to throw it away and eat the $3 loss. I will NEVER buy this lip balm again.
2 out of 3 people found this review helpful. Did you? Yes No
I can't use these. They make my lips peel and chap a bit. I bought four diff flavors over time and there's just something in this formula that did it with all of them. So blistex medicated fixed my broken yucky lips there after. :(
So far this is my favorite flavor of the EOS Lip Spheres. This does a pretty good job at moisturizing my lips. Nice scent and flavor. Lasts a long time too. I got mine at Ulta. Price isn't bad. I like the packaging. This only isn't moisturizing enough if my lips are in very bad shape.Otherwise I will repurchase Lemon Drop for sure
Well, i think it's bad that I even had a dream that I had like a whole rainbow of these just to please my eyes...and that's about it because they suck lol. They are adorable, I got this because in a creepy way it reminded me of a boiled egg yolk thing haha and i HATE EGGS. But also, this had spf ^___^ I live in colorado and as if it weren't dry enough, I have this egg thing reeking havoc on my already crusty lips. I kept desperately trying to reapply hoping it was a fluke...no. It's like this stuff made it worse..I have this sneaking suspicion that any of these balms with delicious saccharin or those sweetening agents actually makes our lips worse, and I don't mean from licking it off, like the actual chemical messes it up! So anyway...as hard as it is to not buy all of them just to look at, I refrain from buying since it failed me. I think when people actually start getting to the bottom of these things (if their lips survive) the packaging cute as it is may cause a lot of product loss, like how are you gonna rub that whole chunk on? Anyway, I'll stick to my Burt's Bees li balm
it wasn't as moisturising as the others I dunno if I got a bad one or if that is how it is because it has SPF 15 in it
Man was I a fool. I bought one didn't like it so I bought a different flavor, and nope. Too waxy not enough moisture and I get flaky lips after I use them. Just shows if something is cute a girl will go out of her way to collect them. Seriously my collection has built solely on a sphere lip balm *ohhhhhhh wowwwwwws* I'm still fascinated with them. My sis says it works we'll for her. Eh.
I don't get these balms. I feel like every girl just loves these, I can't figure out if it's because they're cute or they actually think they're good. My theory is if they were packaged in a generic Chapstick container these wouldn't be nearly as popular, but I digress. I find these to be very waxy and just sit atop the lips. My lips are very dry and balms with a waxiness to them usually don't work well for me. The packaging is all right, it's cute, but it's kind of bulky. It would be hard to carry this in your pocket. I love the smell though. I love lemon and this smells like lemonade.
2 out of 2 people found this review helpful. Did you? Yes No


text:
I tried surfing once. It didn't end so well — I lost the surf board and almost slammed up against a bunch of rocks. Still, there's something totally dreamy about surf culture — and especially surfer girls, who are totally badass, and strong and basically live in the ocean. And that's why I'm really excited about Sun Bum's line of lip balms. Packed with SPF 30 sunscreen, they protect as well as soothe, and come in a crazy delicious array of flavors, including mango, pink guava, pomegranate, coconut, key lime and their original banana (I've got banana on right now, and it's making me hooooongry). Try it — it's certainly a lot easier than getting on a surfboard. [$3.99, Sun Bum]
Solve Chapped Lips Like A Surf Pro
Makeup Bag: Sunscreen
Always wear an SPF! Here are 10 for the face! 11 Photos »
Lipstick 101
Find the perfect bold lipstick for any skintone. 7 Photos »
Cookie Lip Balm
ZOMG, there is Girl Scout Cookie-flavored lip balm! Read More »


text:
This appears to be the summer of Sounds Familiar Records as we have yet another artist to add to the roster of some of the most talented indie artists out there. Hailing from Brooklyn, Tribe Of Wolves is a combination of things that don't suck. Including influences of hip-hop, soul, chillwave and other elements deemed worth exploring. The Youth project is coming 2015 to Sounds Familiar Records. But so you can get familiar, check out songs from the ep Desert Wasteland EP. Enjoy.
Doesn't take long for OXYxMORON to start promo on their new single from upcoming Souf Cack album. Check it out tomorrow to preview the new joint "You Don't Know". Keep you posted. Also, while we're at it, check em out at Mo' Betta Soul in Columbia, SC August 7th at the First Citizens Cafe. Peep the flyer below.
OXYxMORON is a South Carolina based crew that understands the issues that come with making hip-hop in the Palmetto state. Lucky for us that doesn't discourage them. The group has been featured on every hip-hop blog you can imagine (well deserved) and their project The Woods has been met with critical acclaim. You can download it now HERE. Tour dates with them and the Analog project coming soon (flyers are coming). We're thrilled to be working with such a dope group. Sounds Familiar is hoping that SC gets the credit we deserve. Keep on the lookout for their new project Souf Cack coming late Summer/Early Fall 2014. We will keep you posted. Until then, check out their video for "The Woods". You're welcome.
It's been a crazy few years recording this Analog project. If you haven't peeped the video for "Baptized" peep it here. If you want to catch us on the road, here's a few spot dates (more coming). Video after the dates.
Analog Show Dates
6/13/14 The Mammal Gallery (Atlanta, GA) w/ Secret B-Sides & Stahhr
6/21/14 Black Sheep (Charlotte, NC) w/ Open Mike Night
7/21-7/23/14 Comic Con (San Diego, CA)
7/24/14 TBA (Los Angeles, CA)
8/8/14 Snug Harbor (Charlotte, NC)
8/16/14 Inwood Local (New York, NY)
8/23/14 Bourbon (Columbia, SC)
8/24/14 Mood's Music (Atlanta, GA)
8/29/14 ISIS Music Hall (Asheville, NC) w/ Secret B-Sides
Check out the video below. Also, thanks to Okayplayer for showing us some love.
I'm sorry it's been a long arse time since you all heard from me but I've been working. On what you ask? Well, outside of trying to get out of debt, climb out of depression and get my scotch drinking (and porn habits) to a manageable level, I've been working on the latest Analog project (you can check the "Baptized" video here). Well, until the new project comes out we are re-issuing some stuff on Sounds Familiar Records. Including the digital re-issue (and limited physical copies) of the "Rebel Radio" project by Preach Jacobs & Katrah-Quey. We are also using the alternative artwork that artist Infamous Jean-Claude did. Here's a looksie at it here. Also, if you want to peep the video we put out for this (when I had hair) check it after the jump.
Producer and creator of Thelonious Wonderful, Jah-Freedom, produces a special track "The LOVEinus" for an Infamous Jean-Claude solo artshow titled 'Pops Slept/She Followed: Times's Remedy'. Infamous also was the genius behind the "Long Hot Summer" artwork. Check his stuff out here. Jah-Freedom will release a remix project on Sounds Familiar Records this fall. Enjoy.
This is one of the offerings off of the project The Greatest Never with production handled by Dose (i.e. one half of the group Analog) and vocals by Reggie B (check the sampler for the album here). The project came out last year with features from Baatin from Slum Village, Muhsinah, Buff1 and more. It will be re-released later this year with some bonus material on Sounds Familiar Records. You want more of Dose? Check out the Analog offerings ONE and TWO. Not to mention another treat from the Greatest Never album we leaked a while back RIGHT 'CHEA. Enjoy.


text:
A Mill and a Milestone City celebrates the grand opening of the Sanford Mill
Thursday, September 12, 2013
SANFORD — What a difference a few years can make when visionaries and doers work together to make things happen.
Mayor Maura Herlihy called the mill's opening "a new era of economic vitality." She prefaced her remarks by noting the deep history that Sanford's residents share with their ancestors who long ago worked in the Sanford Mill and the other mills that entrepreneur Thomas Goodall owned during the latter 19th century and the first half of the 20th.
"How many of us here today call this beautiful state home because one of our ancestors took that long trek far from all they knew to work in factories throughout Maine?" Herlihy asked. "My great-grandparents came from St. Jacques le Majeur in Quebec for the opportunities these buildings originally provided. My grandparents lived through the last crash and revitalization of these mills, a time that almost brought this community to its knees, and I stand here today, excited to see these buildings, far underutilized in my lifetime, receiving that new breath of life that should last far into my future and beyond."
Over the years that followed, the Sanford Mill and other buildings in the yard fell into disrepair and remained in that condition for decades.
That is, until the Town of Sanford and Northland Enterprises teamed up a few years ago. The then-town council took the mill at 61 Washington Street by eminent domain after its owner's own attempt to revitalize the building faltered.
The council also took by eminent domain the adjacent parcels once occupied by Aerofab on Pioneer Avenue. That space is now a new parking lot for The Sanford Mill's tenants and customers.
"We stayed the course and, six years later, we've got quite a project to show for it," Bell told the audience on Monday. "Josh and I cannot say enough about working with this town."
Bell also suggested that Sanford's project was a plus for the State of Maine as well. He added that of the 115 different companies "that profited from this venture," more than 80 are in Maine.
City officials and advocates for the downtown's revitalization are hoping that the owners of the other mills in the yard are looking at Northland's success and taking note. They're hoping that the success of the Sanford Mill will spark the renewals of neighboring mills and help transform downtown Sanford into a cultural, commercial and residential hub.
Benthien also took guests inside two apartments. One of them, located on the top floor in the east corner, had tall windows offering a far and wide view of the waterfall and Number One Pond across the street.
Monthly rental rates for the apartments range from $550 to $1,275, Benthien said.
The entire project cost approximately $11.5 million, according to Benthien.
During her remarks, Herlihy also credited Maine's improved State Historic Tax Credit Program, the U.S. Department of Environmental Protection's Brownfields program, and the U.S. Department of Housing and Urban Development's Neighborhood Stabilization Program with providing the financial assistance that the city and Northland needed to assess and clean the property and move forward with the project.
"This is the history of Maine, right here, in this building," he said.
Former Town Manager Mark Green, who played a role in the project's earliest developments, returned to Sanford for the celebration.
"It's so cool," he said about the mill.
Before the celebration began, James Nimon, the executive director of the Sanford Regional Economic Growth Council, looked around and spoke to the heart of what undoubtedly made the Sanford Mill's renovation and new life possible.
"Thank God that we still have folks willing to take risks," he said.


text:
Sapp Trucking
CSA Proof Your Rig
Todd Dills | March 01, 2012
Pack the right parts and inspect your truck diligently to avoid time-consuming, costly inspections.
Roadside Attractions
Overdrive Staff | March 01, 2012
A trucker joins a national fitness program, a natural born truck driver, a truck makes its film debut, plus Truck Gallery, Channel 19, Calendar events and more industry news items are featured.
'Monkey gouger' Jimmy Ardis beats the odds to 4 million safe miles
Todd Dills | January 26, 2012
Owner-operator Jimmy Ardis of Sumter, S.C., leased to Moultrie, Ga.-based Sapp Trucking, learned to drive "in a 1971 International 4070 cabover with a 250 Cummins in it," he says, running to the West Coast and ...
Editor's Picks
Stay Connected
Sign up to get Overdrive's daily newsletter.


text:
Stress Reducer: Get it in time for Christmas with 50% off UPS 2nd Day Air®. Click for HOLIDAY SHIPPING details...
Utilizing a layer of internal insulation to achieve a warm R-value of 4.1, the lightweight and compact Big Agnes Insulated Air Core inflatable sleeping pad is ideal for 3-season backpacking.
The innovative, inflatable Klymit Insulated Static Vsleeping pad employs a unique weight-saving pocketed V-chamber design and utilizes Primaloft insulation to deliver warmth and comfort for year-round backpacking use.
View more videos in our Video Library.