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Indian Bhaingan Bhartha (Indian Baba Ghanoush)
Bhaingan Bhartha is a classic Indian dish. However, it is slightly different in every region of India. The one we traditionally make at home is a Maharashtrian, and most similar to the South-Indian version of Bhaingan Bharta. I love this dish in the summer because it can served at room temperature or cold.
It is also very health as there is no dairy or oil (aka very low calorie and vegan!). How can you go wrong with a dish like that?! You can also make it ahead of time- which is great for folks working or preparing food for a party.
Leftovers are great, as they can be used in many versatile ways! My favorite dinner time meal is to it my Bhaingan Bhartha with chappathi (homemade Indian bread). But since I was being ghetto in my apartment, I ate it with a thin flour (corn will do) tortilla heated quickly on the stove top.
Bhaingan Bhartha:
- 1 large Italian eggplant
- PAM Original Flavor
- 2 Serrano chilies- diced (with seeds and all don't be a woose!)
- 2 cloves of garlic- roughly chopped
- handful of coriander- washed and dried
- 1/2 tbsp cumin powder
- 1 tsp hing Asafoetida powder (optional but adds great flavor!)
- 1-2 tbsp water
- coarse salt
- coarse pepper
1. Preheat the oven to 350-400 degrees. Cut the eggplant in half and score the eggplant meat like a grid making sure not to pierce the skin. Rub with a generous amount of PAM and place on a baking sheet. Place in the oven and roast for about 30-40 minutes until eggplant is completely cooked through and soft. Let cool before handling, then scoop out the meat into a bowl.
2. In a blender/food processor add the garlic, coriander, chili, salt and pepper. Blend until its a thick paste- add a bit of the water to help it blend together. It should resemble a thick paste/chutney.
3. Using a morter and pestel, mash up the roasted eggplant a bit. Add the chili -coriander paste and continue mashing. Add hing and cumin powder and make sure everything is incorporated well into the roasted eggplant. Taste for salt and spice.
4. Place into a serving dish and top with freshly chopped coriander. Serve with bread, rice or chappathi.
Serves 2-4
Great ways to use the leftovers:
– spread on a wrap/tortilla as you would do with hummus, top with your favorite veggies, proteins and grill on a panini grill or in a pan
– Use as a dip: serve with pita chips, tortilla chips, etc
Like this vegan dish? Try These!
My Wonderful Vacation in St. Maarten & St. Barts!
My family and I had planned on visiting Panama City, Panama this year. We were all really excited, as we had not been to Central America before. However, due to some last minute complications we ended up not going there.. and by last minute I mean literally at the airport right before our plane was supposed to take off. Luckily we were able to book an extremely last minute trip to St. Maarten & St. Bart's for the same week.. this gives a whole new meaning to "last minute."
We embarked on our journey of a direct 3 hour flight to the beautiful half Dutch, half French island of St. Maarten. My family and I are huge fans of tropical weather and islands, so we have visited nearly every island in the Caribbean and West Indies, but this was our first time in St. Maarten. I was expecting the usual- beautiful beaches, friendly island folk, tons of shopping and mediocre food. I was pleasantly surprised to find that St. Maarten had a variety of food, tons of restaurants and plenty of choices, hence not mediocre!
First off, the national drink (rather I should say national liquor) of the island is the Guavaberry Rum. Guavaberry is an indigenous fruit to the island, and the Guavaberry Emporium has been turning this berry into a fruity and sweet rum for years. While we were shopping, we stumbled upon the original Guavaberry Emporium store and were enticed by the colors and smells from the store. From this liquor they make a yummy blended cocktail that includes pineapple juice, coconut cream and ice. It is soooo yummy! It tasted like a mix of strawberry, coconut with a hint of rose. I thoroughly enjoyed it.
Our next food adventure was at a local breakfast joint called Beau Beau's. It was beautiful- right on the beach overlooking the turquoise water and in the near distant was our resort.
The restaurant served local dishes and something in particular caught my eye- 'Johnny Cakes.' They are a traditional local bread stuffed with all sorts of things. For breakfast, I got it with egg whites and cheese, yum! Its a fried bread that is crispy and golden brown on the outside and soft and sweetish on the inside. It really complimented the eggs and cheese. I dumped some Matouk's habanero hot sauce on it and it tasted delicious! I love trying local dishes that are not available anywhere else- I mean that's the whole point of traveling right?!
Next on our list was French! We were determined to try our luck at a French restaurant- I say "luck" because there's never usually anything for a vegetarian to eat. Our resort recommended a restaurant on the 'French Side' of the island called- well this is embarrassing I forgot the name. However, the food was very good and there weer plenty of veggie options and they were very accommodating! I actually was able to experience (and EAT) two dishes that are normally not available for vegetarians (or available in general)- French Onion Soup (yes, I made this a while ago because I was never able to eat it out) AND Baked Alaska- oh my god yes.
We started off with some sweet wine- my parents prefer Muscato, but it was not available. So we basically got the next best sweet wine-
The soup was so yummy- perfectly caramelized onions topped with crusty bread and loads of gooey Gruyere cheese.
The Baked Alaska was everything I expected it to be- a mound of layered cake and ice cream covered in whipped meringue then flambeed in front of me- YUM!
For my vegetarian entree, I chose the puff pastry filled with roasted vegetables accompanied by small side dish samplings and gastrique (and their homemade hot sauce haha). Everything was really yummy, however I do think that the puff pastry basket could have been accompanied by a grain- either pasta, risotto, farrow, etc.
Next we had Italian. This restaurant was also located on the French side and was beautifully situated on the water, so we had a night time view of Simpson Bay. The restaurant was really cute and had its own unique charm. Luckily, since it was low season, we didn't have to wait for a table or even make a reservation! The menu was full of hearty Northern Italian dishes- not conducive to a bikini body but I was on vacation so oh well!
We started off with an Eggplant Melanzane- layers of eggplants coated with cheese and homemade marinara:
I chose PROBABLY the fattiest dish on the menu- homemade spinach and ricotta raviolis in a sage butter sauce. Yup I am going to die of congestive heart failure.
For dessert I think we initially wanted a warm chocolate brownie of some sorts, but it was not available :(. So we opted for the warm caramel apple tartine. It was very yummy and the caramel was tasty and fresh:
Me and my older sister at dinner!
The next day my sister and I embarked on what we thought would be a calm and peaceful ziplining adventure. No. we were absolutely wrong. The people at the park failed to inform us that the course was in fact this crazy expert Lara Croft Tomb Raider like obstacle course that required a ridiculous amount of coordination and balance. We also had a "guide" that didn't "guide" us at all, but instead ditched us for his French girlfriend. Seriously?! If you are ever in St. Maarten I advise against going to the Loterie Farm where they have hiking and zipling OR be prepared with proper sneakers, clothing and mind set to get through a crazy tree topped obstacle course. Oh and by the way, my sister got stung by a wasp while we were in the middle of a plank.
After our not-so-fun adventure, we decided to treat ourselves at the Loterie Farm restaurant with some French food. I ordered the Guavaberry Colada
and Baked Brie with fresh Mango Salsa. Out of this entire experience my food was the only this was good! The Baked Brie was the best I ever had- flaky pastry oozing with tons of melted brie and sweet mango salsa- YUM!
The next day was our day trip to the French aka rich people island of St. Barts! I say rich people island because its frequently visited by celebrities many of which have villas there, and the island only consists of very pricey boutique hotels. When you arrive at Gustavia via ferry, the first thing you literally see is a Louis Vuitton store. Now if that doesn't exude rich, then I don't know what does! St. Bart's is beautiful- tons of green mountains filled with red-roofed buildings, turquoise water and tons of palm trees.
They also have an awesome airport that's right on the water and only supports small jet planes (see another obvious trait of it being a rich people island!!)
Since it is French colonized, everything is in French, including the currency (they use the Euro which is quite unfortunate for us Americans since the exchange rate sucks).
This also meant that the food was generally expensive/overpriced for what they offer. Also, since the island mostly offered French food, that meant a whole lotta nothing for us vegetarians. For lunch we ate at a cafe that seemed to have the most options for vegetarians and it was also called Le Piment with a chili pepper in its' name and that is always a good sign.
This is a funny story actually.
I had order the Goat Cheese Salad drizzled with island Honey and I specifically said make sure there is no meat or seafood on it please (obviously the waiter didn't really know English, but I figured he got the point). My dish comes out first and its a Caesar Salad loaded with eggs, bacon, and all sorts on non-veg things. I was like uhh what is this? And they were all like "wee wee wee, french, french..you ordered this etc" and I was like this has meat. So our waiter was like "I'm so sorry, I'm so sorry," and then comes back with a completely different salad than what I had ordered. Except this time I didn't complain- instead of a Goat Cheese Salad it was a melted brie on toast salad with dried fig and cashews. It was actually awesome! It was perfectly dressed mixed greens and sprouts topped with crusty french bread oozing with high-quality melted brie along with tons of roasted cashews and dried figs.
FOo dessert we went to a Gelateria across the street that literally charged us 2 EU for HALF a scoop.. that's like $3.50 aka a LOT. I got coconut flavor, and it was very good but indeed very pricey.
During our last day on St. Maarten we stopped at a local restaurant for some island Roti and curry!
I got it the way they traditionally eat it- Curry Potato wrapped in a roti with a side of salad. We asked for them to make it extra spicy (of course) and it was really yummy! Strong flavors of garam masala, clove and turmeric infused the potatoes and the roti was flaky and layered with what seamed to be crushed moong daal (yellow daal).
Last but not least we tried some Mexican food. Our resort recommended a place called Jimbo's Rock & Blues Cafe so we decided to give it a try. At first it was a bit difficult to find because it's hidden from the main road (Airport Road to be exact) and the sign was not lit. It was situated by the harbor and had a very tropical oasis-like feel- with tons of palm trees, a sunken bar and a pool surrounding the restaurant. The atmosphere was really cool!
We were also pleased to find that the menu was filled with a large selection of vegetarian options! We actually met Jimbo himself and he's a native New Yorker- no wonder the Mexican food was so delicious! He was nice enough to chat with us and tell us about his travels to India and his love for yoga!
I ordered the Black Bean and Garlic Mashed Potato Chimichanga served with Jalapeno Corn Bread and salsa.. yummy!!
Jimbo treated us with some complimentary house-infused Passion fruit Tequila:
I'm not even a fan of tequila but this was very yummy! He told us how he makes it- they take the pulp if the passion fruit and mash it was tons of sugar and let is macerate. Then they add the tequila and let is sit for about 2-3 months until its sweetened and infused with all the natural flavors of passion fruit. It was very tasty and probably the easiest shot of tequila I had ever taken ;)
All in all our trip was great. We had some mishaps here and there but we made the best of it. It also helped that the weather was amazing and it was low season, so we ate, drank, shopped and traveled as we pleased! I definitely recommend visiting and definitely recommend all the restaurants I highlighted here!
Want some recipes?
Ooey Gooey Caramel Nut Tart
During my last trip to Boston, I visited Flour Bakery. My boyfriend lives right next door to it and has been raving about it, so I decided to give it a try. I'm sure you've heard of Flour– its been featured in many magazines and shows like the Today Show on NBC. The owner and founder Joanne Chang offers an abundant amount of pastries, breads, sweets and sandwiches, but she is particularly famous for her sticky buns. I'm a fan of sticky buns and I think I get it from my Momma.. but I'm talking about the ghetto kind- Pillsbury and Cinnabon yum. Let's just say Flour's sticky buns are at a whole other level- they were fresh and moist- dripping with a delicious amount of caramel and pecans. The brioche base was so light and tasty. The sticky buns were an instant hit in my book. You can tell they make their sweets fresh on a daily basis- really makes a difference in taste, texture and quality of the food.
My boyfriend noticed that I really liked Flour and surprised me with the recipe book– I know he's pretty awesome right?! It's loaded with scrumptious recipes for pies, tarts, buns, pastries, etc. A lot of them though require some prep work and time. I received the book around Mother's Day, so I decided to make one of the Flour treats for my mom. I really wanted to make the sticky buns because my mom loves them, but did not have the time. I opted to make a tart. There was no picture in the book for this particular recipe, so I had to use my imagination. But after looking at the ingredients, I knew this was going to be a yummy dessert. I made it a few hours before we celebrated Mother's Day and was at first a little weary of how it came out. But after I let the tart set for an hour or 2 and it was super delicious and my mommy loved it!
It wasn't all peaches making this tart though. I unfortunately live next to a pricey gourmet grocery store, so buying 4-5 different types of nuts broke my wallet a bit. They were definitely good quality though so can't complain there! I also was in the process of making the dough for the tart shell, when I realized that I didn't have a rolling pin in my apartment kitchen! Once again I had to do some ghetto activities to make the tart work, because I was too far into the process to quit! It's pretty embarrassing how I made the tart shell, considering the fact that I'm a self-proclaimed chef. Oh well- still tasted good! I also accented the tart with a hint of grapefruit instead of orange, and it turned out very nice!
Ooey Gooey Caramel Nut Tart:
adapted from Flour
Caramel-Nut filling- substitute grapefruit zest for orange zest in the original recipe
If you're not drooling by now I'm offended…
Like Caramel? Try these!
Salted Dulce de Leche Chocolate Cupcakes
You would think that as a 1st generation Indian, mango would be one of my favorite fruits. Yeah, it's definitely…not. I don't know- for some reason I'm just not into mango. I only like 'kent' mangoes, which come during the summer and are fiber-less. Otherwise, mangoes tend to be mushy and fiber-full.
I also think mango flavored things (at least in the US) are not good and taste more like peach if anything. However, I do think mangoes have a beautiful and vibrant color that will light up any dining table. Unlike me, my family, friends and boyfriend love mangoes and since mangoes are currently in season, I decided to create a mango flavored cupcake!
It was pretty easy to make and most of the ingredients are readily available at your grocery store. Let me just say for a person who doesn't really like mango, these cupcakes were pretty awesome. I add some cardamom to cut the sweetness of the mango and add a bit of depth to the flavor. The mango puree used in this recipe is from an Indian grocery store, however it can be found in a regular grocery store or Asian supermarket. The mango extract is readily available at your regular supermarket.
Mango Cupcakes:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1/2 tsp baking soda
- ¼ tsp salt
- 1 1/2 sticks unsalted butter– at room temperature
- 2/3 cups granulated sugar
- 2 large eggs- at room temperature
- 2/3 cups plain yogurt- at room temperature
- 2 tsp mango extract/essence
- 1 cup mango puree
- PAM Baking Flavor
Mango-Cardamom Buttercream Frosting:
- 3 cups (more or less) confectioners sugar– sifted
- 2 sticks unsalted butter- at room temperature
- 1/3 cup mango puree
- 1 tsp mango extract/essence
- 1 tsp freshly crushed cardamom
- 1-2 tbsp milk- I used Skim Plus (optional)
Mango Drizzle (Optional):
- Reserved mango puree
- fresh mango slices
- crushed cardamom sprinkled
Preheat oven to 350 degrees. Place cupcake liners in a cupcake tray and spray with cooking spray.
1. Into a medium-sized bowl sift together flour, baking powder, baking soda and salt together and set aside. In a large mixing bowl, cream butter and sugar with a mixer on medium-high until light and fluffy. Add each egg one at a time, beating on low well after each addition, then beat in yogurt and mango extract.
2. While the mixer is on low, add flour mixture in about three batches, alternating with mango puree and beginning and ending with flour. BE CAREFUL not to over beat. Pour batter into cups, filling each about 3/4 the way up. Bake until a toothpick inserted in centers comes out clean, about 20-25 minutes. Cool completely on wire rack before frosting.
3. For the frosting: In a large mixing bowl, using a hand mixer, beat the butter for about 5 minutes until very light and fluffy. Add the mango puree and mango extract. Beat until combined. Slowly add the confectioners sugar until the frosting becomes thicker and stiff. Beat in the cardamom. If you desire a thinner frosting, add a bit of the milk- I added about 1 tbsp. Beat until well combined and desired thickness is achieved. Spoon into a piping bag and pipe onto your cooled cupcakes, drizzle on reserved mango puree and sprinkle with cardamom and a fresh slice of mango.
Makes 24 cupcakes
Like Cupcakes? Try these!
Vegan Saffron Cupcakes with Rose-Cardamom Frosting
Chocolate Strawberry Shortcake Cupcakes
Roasted Chili-Garlic Spiced Cashews
Having a small dinner party or entertaining a large group of friends? You can never go wrong with serving a bowl of yummy roasted nuts. I like to spice mine up (of course), I mean if you couldn't tell by now that I love spicy food and cannot do without it, then I don't know where you've been! If you don't want to serve the same ole' boring salted "gourmet nut collection," then check out my recipe for yummy Roasted Chili-Garlic Spiced Cashews This cocktail snack can be made days in advance, or even right before your guest arrive. Apologies for the horrible pictures, but lighting was just so off in my apartment that evening!!
Roasted Chili-Garlic Spiced Cashews:
- 2 cups whole cashews (unsalted)
- PAM Regular/Butter Flavor
- 1 tsp vegetable oil
- 1 tsp coarse salt
- coarse black pepper- generous amount
- 1 tsp garlic powder
- 1 tsp chili powder
- pinch of coriander powder
- pinch of cumin powder
1.In medium-sized non stick skillet spray with PAM, pour oil and toast cashews over medium flame until lightly coated with oil and light golden brown- please watch, as nuts tend to burn very quickly. Add all of the spices and toss to coat. Toast for a few more minutes until cashews are fragrant and coated well0 be careful they will be very hot. Remove from the pan onto a serving and let cool before serving so they can become crunchy. Taste for salt- if it seems less, just top it with some coarse sea salt. Enjoy!
Need More Appetizer Ideas for a Cocktail Party? Check these out!
Visit to my Alma Mater after 2 years- Boston!
I'm sure all of you guys- who have kept up with my blog and have read my 'Who's This Priyanka' page- know by now that I lived in Boston for 4 years. No, not just for shits n' giggles, but I actually attended undergrad there- yes, Boston University.
Me and my mommy at my Economics Graduation
Oh, what pleasant (mostly fuzzy) memories I have from my time there. Boston is a beautiful city, but having been born and brought up in NYC and suddenly moving to a much smaller and quieter city is not exactly fun. I felt like Boston was boring with no variety in things to do, places to see, and most importantly in places to eat! Hence, why I did not visit for nearly 2 years once I graduated and got out of there.
Boy, was I in for a surprise this time around. There were many reasons as to why I wanted to visit suddenly, but one thing in particular really got me ready to go- this can be discussed later. In general, I have quite a few friends who still live in Boston so this was a great time to reconnect and see everyone. My boyfriend and my best friend both live in Boston and attend grad school there- the dorkiest of the kind- Med school and Law school. So I guess you can see I had 2 huge incentives to visit Boston.
My bestfriend- Janice- lives in Newton (just outside of Boston), as she attends BC Law School, so I took a bus that goes straight into Newton.
Shortly after, my boyfriend picked me up from her place and we headed to the South End area of Boston (where he lives). Now, I know you're probably getting excited thinking that this post is about my social endeavors while in Boston, but it's actually about the amazing food I ate- all thanks to my boo :)
I also met up with some of my other really good friends and even crashed my friends surprise birthday party- yes, classy move on my part.
My boyfriend and I started the weekend off at Toro– this really yummy Spanish Tapas restaurant in the South End of Boston. It's a restaurant that doesn't take reservations but is always packed- yeah, it's one of THOSE. Before we get into details, here are some Quick Rates on Toro:
Quick Rates (1-10, 10 being the best):
- Food: 9
- Beverages: 7
- Service: 8
- Ambiance: 8
- Price: 7
We walked in pretty late around 10:45pm and it was packed! There weren't any tables available, so we opted to sit at the first open seat at the bar. It was actually a good idea cause the service was really fast. They set up our place mats and cutlery and we were on our way to tapas land. My boyfriend had been to the restaurant a few times before, and even though is a carnivore he knew exactly which veggie dishes to order- let's just say he has pretty good taste :) I ordered a house sangria, which was pretty good, but definitely not the best that I've had (Carmen's next to my house in Staten Island is near and dear to my heart). We started off with Hot Peppers with Sea Salt (obviously this had my name written all over it):
Tortilla Espanola- egg, potato & onion omelet with aioli:
Smoked Mashed eggplants with garlic (similar to my Baba Ghanoush) and of course last by not least their Grilled Corn with Queso Cotija- a traditional Mexican street food. All was served with fresh crusty bread. Everything was so yummy- and I don't say that very often, but the peppers were roasted to perfection with just the right amount of coarse sea salt. However, they were not spicy at all which was a bit disappointing. The omelet was served in 3 perfect little squared, all perfectly layers with thinly sliced potato and onion and the aioli was so garlicky- it was definitely right up my alley! My favorite was definitely the corn. The first time I ate corn like this was actually from a street vendor in Acapulco, Mexico and it was absolutely amazing, and the corn at Toro was a close 2nd to my original experience! 2 cobs were cut in half and rolled in a generous amount of aioli dressing and topped with a a delicious amount of queso cotija and spices. It was messy and oh so scrumptious.
We also ordered a small Vegetable Paella, but we were so stuffed from the tapas, that we barely even touched this! But it was so good- fresh paella topped with charred-grilled veggies and seasoned just right. I could've used some jalapeños, but the taste was very good. Us after our fabulous meal:
The following day for lunch, my boo treated me to another fabulous dining experience at an African- actually Senegalese- restaurant called Teranga. It was actually right next to Toro on the same street. Most of the restaurants in the South End of Boston have their own unique appeal and are pretty much one of a kind. I don't think I've ever eaten at an African restaurant (besides a really disappointing Ethiopian restaurant in NJ a few years ago), so I was excited to try it! Here are some Quick Rates for Teranaga:
Quick Rates (1-10, 10 being the best):
- Food: 7
- Beverages: 8
- Service: 8
- Ambiance: 6
- Price: 8
I ordered the Ginger Root juice, even though i was warned that it will be really spicy, however I like ginger and drinks that have a bite to it. My boyfriend ordered the Bouye juice, which is a juice from the baobab tree. It was sweet and resembled the texture and look of an Indian lassi- actually it tasted like a sweet lassi to me. Mine was lighter and made from fresh ginger root and mixed with pineapple juice, orange blossom water and vanilla sugar.
It was sweet and spicy and warmed my throat as I drank it- I really liked it! Honestly, it might have been a bit strong and overpowering for people, but I like strong and bold flavors. Before I get into detail about our food, I had to say I was very excited about their separate vegetarian menu! In general the food seemed very Indian-ish to me- smiler spices, nutty and warm flavors. For starters, we shared the Accara which were black-eye pea fritters served with a tomato-onion chutney. They tasted very similar to Indian pakoras, but without veggies or spice. I liked them, as they were simple yet satisfying. For my main course I had ordered the Yassa– Marinated grilled vegetables (eggplant, red pepper, green pepper) cooked in a lemon-caramelized onion sauce and served with jasmine rice. My boyfriend ordered the National Dish, which consisted of some herb-stuffed dish, so it really wouldn't make sense to go into details about that on my blog hehe. My dish almost resembled a Thai curry dish- it came with perfectly cooked pepper, potato, carrots and caramelized onions in a semi-thick lemon sauce with a side of fluffy jasmine rice.
I also asked for hot sauce and they gave me a habanero chutney- YUM!! My dish was really tasty, but just a bit too lemony for me. However, when I added the habanero chutney, it cut a bit of the sourness and tasted really good. The service was also really good- we had a really sweet waitress, who seemed to be amused by my obsession with chilies and spice. All in all it was a great experience, partially because of the food, but mostly because of the company :)
Like these Restaurant Reviews? Check out these in NYC!
Chocolate Strawberry Shortcake Cupcakes (with Mint & Orange)
I'm sure you know by now that I have a huge sweet tooth and will always given in to something chocolatey. I was bored one day and was really in the mood for a strawberry shortcake, but I wanted chocolate as well. So what better way to combine chocolate and strawberries than in a cupcake?! It give's the look and feel of a strawberry shortcake but is not as heavy and dense as the biscuits in strawberry shortcakes. It's also easy to make and involves ingredients that are rdily available. It is also one of those "homestyle" desserts- so the appearance does not have to be perfect. When I think of this dessert, I think of a warm southern summer night. Its absolutely scrumptious!
I also add a bit of mint and orange just make it taste even lighter and citrusy.
Chocolate Strawberry Shortcake Cupcakes:
- 24 chocolate cupcakes cooled- with 1 tbsp of orange zest added to the batter
- 1 pint of fresh strawberries- sliced
- 2-3 tbsp fresh orange juice
- 1 tsp orange zest
- 3-4 tbsp of sugar
- 2 cups heavy cream
- 1/2 tsp vanilla extract
- 1/4 cup sugar
- handful of fresh mint- finely chopped
1. In a medium sized bowl add the strawberries, orang juice, orange zest and sugar. Increase/decrease amount of sugar added based on natural sweetness of the berries. Cover with plastic wrap and let sit at room temperature for about 30 minutes.
2. In a large cool and clean metal bowl pour in the heavy cream. Beat on high for about 30 seconds. Slowly add in the sugar and vanilla and continue to beat on medium-high for about 4 minutes until medium-firm peaks form. Shut off mixer and fold in the chopped mint- fold gently using a spatula.
3. Once the chocolate cupcakes have cooled, gently slice the tops off (holding knife against the cupcake liner) and set aside. Take about 1-2 tbsp of the strawberry mixture and top the cupcake with i- drizzling on some liquid to seep into the cake. Top with mint-orange whipped cream and gently place the cupcake lid on top. Top with more cream and a sprig of mint for garnishing. I recommend assembling the cupcakes right before serving. You can keep the strawberries, cream and cupcake separately int he fridge and assemble right before your guests arrive.
Makes 24 Cupcakes
Like Berries? Like Cupcakes? Like Sweets?
Orange-Scented Strawberry Shortcake
Salted Dulce-de-Leche Chocolate Cupcakes


text:
Pretty sure I have an alpha code somewhere, will dig it up and post it here.
Found it
Alpha Key.
Also got 3 Beta keys, will give them when it's out of Alpha.
Last edited by Mystryx; 06-19-2014 at 02:00 AM.
League of Legends US - IGN ForceModified
Steam - mystryx1
Thanks!!! ^^
Just so everyone knows the site says it was updated with more keys on June 16th. I just got mine, thanks a ton!
Missed it again
People still dont understand that the keys dont show for many including me. I checked many times, there are never any keys left. Why some people can see them and some dont. Who knows.
Didn't show up for me thats why i asked if someone could pm me one.
If anyone has a spare key I'd love it if you PM me one.
Keep in mind if youre EU its https://eu.alienwarearena.com/giveaw...iveaway-europe
Where there is no keys left
NA is https://na.alienwarearena.com/giveaw...-north-america
Where as of right now still has 497 keys left
EU wont be able to see NA
Also sign up for close beta
The dev told me yesterday that it starts next week around Friday
And a lot of people are going to be invited
Highly recommend signing up its a good fun mix of - Dungeon Defender + Smite + Semi-trading cards xD
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subset: commoncrawl


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67 High Street,
United Kingdom
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To book please select the number of students besides the course you would like to book
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Number of classrooms: 8
Average nº of student per classroom: 6
Minimum student age: 16
Level test on first day:
Distance from the airport: 50 km.
Closest airport: London Heathrow
Year school opened: 1989
School opening times: 9:00 - 17:15
School close dates:
•CES Oxford will give you the unique experience of learning English in a beautiful English village that is on the doorstep of one of the most beautiful English cities, Oxford.You will benefit from the fact that you can walk from your homestay to the school in a very safe, comfortable environment. We teach at 6 levels throughout the year in small, personal classes! Our average class size is 8. All our teachers are fully qualified native English speakers. We are just 20 minutes by bus from Oxford


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Preventing heart disease is like dancing the limbo: You've got to find out "how low you can go." Study after study has shown that when you lower your cholesterol, you lower your risk of cardiovascular disease, America's leading killer.
Lowering LDL (bad cholesterol) is relatively simple. Drugs called statins really work. People who can't tolerate statins have options, too, such as alternative medications and lifestyle changes. In Cleveland Clinic's Preventive Cardiology program, a long-term study of its patients showed significant improvements in LDL management – even as early as the second follow-up visit – for both patients taking statins and those who are statin intolerant.
Lowering your cholesterol using lifestyle changes can be easy because there's no mystery about where LDL comes from. You eat it. It's in your hamburger, French fries, ice cream and everything else you already know is bad for you. You also can lower your cholesterol by engaging in a physical activity that raises your heartbeat and makes you breathe harder. Try walking, running and bike riding. Exercise six, even seven, days a week.
Lowering cholesterol is one of the few great investments left in our troubled world. A recent study has shown that for every 1 percent you lower your LDL, you lower your risk of cardiovascular disease by 2 percent. You can't beat that: It's a double return.
For an appointment with Cleveland Clinic's Preventive Cardiology program, please call 800.890.2467. Or try Cleveland Clinic's remote Nutrition Counseling service.
Visit your doctor. Get a "lipid profile," which measures the cholesterol in your blood. You should get one of these every year beginning at about age 20, but any age is good to start. This test puts a number to both your LDL and HDL cholesterol. Make these numbers your goal:
LDL – lower than 100 (or 70 if you already have heart disease) HDL – higher than 45
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text: Around 15,000 people in the United States are diagnosed each year with myelodysplastic syndrome (MDS). MDS occurs when the bone marrow does not properly produce one or more of the following: red blood cells, white blood cells and/or platelets. In the past it was thought MDS was only deadly when it developed into acute myelogenous leukemia (AML), but current research shows MDS can be fatal without reaching the stage of AML. Guillermo Garcia-Manero, M.D., professor in Leukemia, explains the basics, diagnosis, treatment and new therapies for myelodysplastic syndrome. MDS is part of MD Anderson's Moon Shots Program; is a highly-concentrated effort to rapidly and dramatically decrease suffering and death in several major cancers.


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Corsair Air Series AF140 LED Red Fan - 25.5dBA Sound Level, 66.4 CFM Airflow, 1,200 RPM Speed - CO-9050017-RLED - CO-9050017-RLEDItem#: JOR-102297552 | Model#: CO-9050017-RLED
- Price:
- $15.99
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- In Stock (Details)
Additional Resources
Corsair Air Series AF140 LED Red Fan - CO-9050017- Product Details
Corsair Air Series AF140 LED Red Fan
For superior cooling performance, opt for the Corsair Air Series AF140 LED Red Fan. This fan combines efficient, low-noise airflow with striking LED lighting. The custom-molded blades are designed for high-volume air delivery with less noise and turbulence than typical case fans. It rotates at 1200RPM and gives air at 66.4CFM. This is translucent, with a frosted texture, so the light from the four LEDs adds a dramatic effect. For best performance these fans require unrestricted spaces with at least 3cm of clearance, and it is ideal for mounting at the rear or top of your PC case as exhaust fan for your PCs motherboard and CPU, graphics accelerators, and other components that fill the case with heat. Its works equally well as an unrestricted intake fan in areas like side panels or bottom intakes. Get the Corsair Air Series AF140 LED Red Fan now!
What It Is And Why You Need It:
- 140mm fan; covers enough air space maximum heat dissipation
- Rotation of 1200 RPM; produces airflow of 66.4 CFM
- Less noise and vibration; keep the system quite during operation
- LED lighting; makes the CPU look great internally and externally
Additional Resources: Product Manuals
Manufactured by: Corsair
Warranty provided by: Corsair
Limited Warranty: 24 months parts; 24 months labor
Mfg Part No: CO-9050017-RLED
UPC No: 843591043908
Box Size: ( Length:5, Width:1, Depth:7)
Shipping Weight: 0.3000 pound(s)
Dimensional Weight: 1pounds
What is Dimensional weight?
Click here for full warranty and support information
- Limited Warranty: A full text version of the limited warranty
may be obtained by mailing a self addressed, stamped envelope to the
address below and requesting the warranty for item number: JOR-102297552
Warranty Information
7795 W. Flagler St. Suite 35
Miami, FL. 33144
- Corsair logos are registered trademarks of Corsair. All others trademarks and copyrights mentioned herein are the property of their respective owners.


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2010-11 (Junior): Named MVC First team scholar-athlete... Qualified to play in the USTA/ITA Central Regional Tournament by winning all three matches on the opening qualiftying day... Finished the Omaha Collegiate Invitational with an undefeated record in the fall, winning in both singles and doubles competition... Was a strong hold for the Jays at the No. 2 singles position, holding a 7-10 record in the Spting and overall 10-14 record during the year... Teamed up with Billy Paluch in singles, posting a team high 14 wins, including 9-7 during the spring and 5-3 in tournament play... Took home the doubles title at a 2010 Intercollegiate Tennis Association Summer Circuit event... Currently sits in a tie for 19th place with 74 combined career wins. Forty of those are in doubles, a number that places him in 14th overall on the doubles charts.
2009-10 (Sophomore): Earned a spot on the All-Select squad of the 2010 MVC All-Conference Team ... Named MVC Player of the Week on April 6 ... Led CU with 13 singles wins, and finished second in the league with an .833 win percentage at No. 2 ... Went 2-1 in tournament play, 0-3 at No. 1, 10-2 at No. 2 and 1-0 at No. 4 singles ... Combined with Billy Paluch to earn a Creighton record of 21 doubles wins at the No. 1 doubles spot over the course of the fall and spring seasons ... Their 11 dual wins was second best in the Valley ... His .667 win percentage (16-8) over the fall and spring at No. 2 was good for third in CU history ... Went 2-3 in MVC play in both singles and doubles ... Recorded a 10-match win streak at No. 2 singles from Feb. 16-April 2 ... Won nine straight at No. 1 doubles from Feb. 16-April 1.
2008-09 (Freshman at Marquette): Posted an overall record of 7-5 in singles action and 14-3 mark in doubles play ... Was 2-0 in dual match singles action ... Teamed up with several players to claim a perfect 6-0 mark when competing in dual match doubles ... Paired with Mark Rutherford to claim the Flight "A" doubles title at the MU Fall Invitational ... Claimed his first career singles win with a victory over Marc Pretorius of Xavier at the Ball State Fall Invitational ... Earned dual match wins over Chicago State (No. 5) and South Dakota State (No. 6) ... Earned first letter at MU.
Prior to Marquette: Four-year letterwinner at Olathe Northwest High School in Kansas ... Posted a career record of 75-11 in singles action ... Claimed the state championship in 2006 as a sophomore ... Served as team captain each of his last two seasons with the program ... Member of a regional championship squad in 2006 ... Named the school's athlete of the year that season.
Personal: Son of John and Joann Christian ... Majoring in exercise science ... Born January 17, 1990 in Lenexa, Kansas.
|Lenexa, Kan.
|High School:
|Olathe Northwest HS
|Other College:


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Axis And Allies Europe 1940
Axis And Allies Europe 1940
- Item No.
- Sale
Product Details
Spring 1940 With the invasion of the Low Countries and the allied evacuation from Dunkirk, the German army is poised to march on Paris. Axis & Allies Europe 1940, designed and developed by Larry Harris, builds on the success of the acclaimed A&A Anniversary Edition. France appears for the first time in Axis & Allies and will represent a new playable ally! Italy will be included as a second Axis power along with Germany. The UK, USSR and the US find themselves vulnerable at this early and uncertain point of the war. Two new combat units that debuted in Axis & Allies Pacific 1940, Tactical Bombers and Mechanized Infantry, will also appear in this game. Axis & Allies Europe 1940 will feature an oversized board that measures 35? wide by 32? high. With over 550 combat units, deluxe game components and local storage boxes, this game will raise the standard established by A&A Anniversary Edition. All new rules for neutral nations, naval & air bases, and convoy disruption will add even more depth and historical accuracy to this giant game. Finally, this deluxe theater-level game is designed to play together with Axis & Allies Pacific 1940. Together these two games will create the greatest Axis & Allies experience to date, with a combined board measuring 5? wide by 32? high and over a thousand sculptured combat units. Both games are designed to play alone or together to offer the 2-6 player global 1940 scenario, complete with weapons development, and national objectives. Features: * Similar to A&A Anniversary Ed * Oversized map made bigger with Pacific * New colors for units * Scenario for game play is 1940 scenarios (versus the current which is 1941 scenarios) for different game play.
- Axis and Allies Europe 1940 Ed is suitable for 2 to 4 players
- ages 12 and up
- playing time 120 minutes.


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Brittany Murphy's Mom on 911 Call: "Brittany, Please Come Back"
On Friday, the LAPD released audio of the 911 call placed around 8 a.m. by Sharon Murphy -- mother of actress Brittany Murphy, who died suddenly on Dec. 20. (Listen to audio of the tape here.)
Sharon discovered her 32-year-old daughter unconscious in the shower at the Hollywood Hills mansion Brittany shared with her husband, Simon Monjack.
Look back on this talented actress' life and career
In the heart-wrenching call, the anguished mother cries as she speaks with a 911 operator, who tries to calm Sharon down and attempts to relay instructions to Monjack to try and resuscitate Brittany via compressions.
"She's passed out!" Sharon cries. "We're doing mouth to mouth. Please get here quick! Please hurry!" Sobbing, she adds that her daughter is "not awake and is not breathing."
See how Brittany's image and body changed over the years
As Sharon and Monjack apparently move Brittany's body for the compressions, she says that Brittany "just threw up tons of stuff, tons and tons of water."
See how Brittany looked at her final public appearance
At one point in the disturbing call, Sharon begs "Brittany please come back!"
Although Brittany remains unresponsive throughout the call, the operator instructs Sharon and Monjack to continue the compressions until an emergency team arrives.
Look back on stars we lost in 2009
After being rushed to L.A. Cedars-Sinai Medical Center, Brittany Murphy was pronounced dead at 10:04 a.m. Her official cause of death -- foul play is not suspected -- has been deferred pending toxicology and neurological tests. The actress was buried on Dec. 24 at Forest Lawn Memorial Park in Los Angeles in a small, private funeral attended by family and friends.


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The low pH of this shampoo has eliminated my irritation and leaves my hair beautiful and shiny. It smells great and it is safe for sensitive skin. This is the best shampoo for children. I would highly recommend this product to children who has sensitive skin.
My son (3) has very sensitive skin and most soaps irritate his skin and cause his exzema to break out more. Not Exederm! Love this shampoo for my son! Finally something that doesn't make his skin worse!
I chose J&J No More Tangles because although I love the shampoo we've been using for our daughter since the day she was born (Mustela), she's gotten enough hair now that she has tangles. This was the only tangle-free option I found in our local drug store and I thought I could trust the brand. I have learned from that mistake.
My first annoyance came when, in the middle of the bath when I'm wet and she's slippery, I found that when I opened the bottle it was sealed under the cap. So I have to find a way to peel off a tightly sealed bottle with wet soapy hands. Grr. (I have never in my years of experience washing my own hair ever encountered a sealed shampoo bottle. I get that it's for kids and I guess they want to make sure it doesn't get ingested, but what busy parent has the time and energy to be tasked with another silly chore like this, especially in the middle of a bath? And once the seal is off after that very first use, if a baby is going to drink it, the seal doesn't protect her in that case.)
The second thing that turned me off was the smell. It's soooo artificial and sweet. In fact, the very first thing my husband said when he got home that night was, "Why does our daughter smell like cheap perfume?" It's awful.
The third nail in the coffin for this shampoo was how hard it is to rinse out. My other brand takes barely a single pass with the shower wand to rinse out of her hair. This took almost a solid minute to get out. I know the tangle-free agent is conditioner-based so there would be a little more rinsing involved, but this was way too much for a baby. She was practically apoplectic by the time we were finished rinsing.
The final straw was that my daughter had just as many tangles as with her other shampoo.
I used it twice and am giving it away to someone I don't like. Even if my old shampoo is twice as expensive as J&J, I'll buy Mustela every time.
"I have tried almost a dozen natural baby washes and this wins my vote. The scent leaves baby skin smelling delicately of orange sherbet and 'clean'. To my amazement it also leaves even my daughter's long hair soft. This wash isn't as 'sudsy' as I would like, but it leaves skin soft, not sticky like some soaps. Recommended!"
This is the best stuff. The smell is great, not a real strong purfume smell. People don't realize that the Johnson & Johnson stuff has sulfates in it, this has none of that.
Kiss My Face Orange U Smart Hair Shampoo And Hair Conditioner For Kids - 8 Oz
Our Price:$5.29
Abreva Cold Sore And Fever Blister Treatment Cream Tube - 2 Gm
Our Price:$18.12
Jason Natural Kids Only Hair Shampoo Extra Gentle - 8 Oz
Our Price:$5.61
Humco Iodine Antiseptic Tincture 2% Mild Usp - 1 Oz
Our Price:$3.89
Loreal Kids Extra Gentle 2-In-1 Strawberry Smoothie Hair Shampoo, Burst Of Strawberry - 9 Oz
Our Price:$3.51
Biotene Dry Mouth Fluoride Toothpaste, Original Freshmint - 0.75 Oz
Our Price:$1.00


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More than 100,000 Cambodians, many who previously had little or no access to financial services, are now using our WING mobile payment service to transfer and save money and make payments using their mobile phone.
Releasing WING's 2009 Social Impact Report in Phnom Penh, CEO Mike Smith said WING demonstrated how banks could achieve their business objectives while offering products and services that also contribute to economic and social development.
"WING brings safe and affordable services to communities in Cambodia – including rural areas. WING customers can make secure transactions using a personal PIN on any mobile phone and make or receive cash payments through 500 Cash Xpress outlets across all of Cambodia's 24 provinces.
"By delivering these benefits to people in Cambodia, we have also been able to explore the emerging market of mobile payments, the 'next wave' of banking innovation," said Mike.
WING's growth within Cambodia's rural areas has been assisted by a grant from the Australian Government's AusAID Enterprise Challenge Fund.
Customers using WING avoid what can sometimes be costly and unsecured channels such as taxis, couriers or middlemen used to transfer money between city workers and their families in rural areas.
WING also supports micro-savings by providing customers with a safe place to store their money. All customer deposits are held in accounts with ANZ Royal, our joint venture bank in Cambodia. Bank accounts are uncommon amongst Cambodians, and are held by only 5% of the population.
WING customer Kong Chan Ny is a market trader selling Chinese broccoli grown by local farmers in the Takamau market, located in the outskirts of Phnom Penh.
"Spending time to take money to my producers takes a lot of my time and it also can be a security risk."
"WING is easy and fast to use, I am encouraging my producers to use WING so I can transfer the money I owe for my vegetables," Kong Chan Ny said.
Baseline research conducted in partnership with the International Finance Corporation reveals 56% of WING customers were previously unbanked, and of these 67% are women. 20% live in households where income is less than US$2 per day.
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Integrated (powered) transport
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Ho hum. another day, another stick in the wheels of cycling in Bath. The much-vaunted new 'transport interchange' will, it transpires, do away with the ramp that serves the London-bound platform. So it's bikes in the lift then, or up the poky stairs with the narrow bariers at the top. Funny how when people harp on about integrated transport they're only really thinking about integrating the bits that they can make an easy buck out of. Trains. Buses. Parking spaces. Sorry, you want a what-park?
To be honest, if you've even made it to the station without being 1) run over on the Churchill Bridge gyratory or 2) been moaned at for scooting your bike over the footbridge then you've done pretty well. My best hope is that we can campaign for some decent cycle parking on the side of the station that'll still have a slope. Obviously that won't help if you're actually taking your bike on the train, but since that requires a form in triplicate and a deposit via postal order these days (or something), it's getting to be less and less of an issue...
You can find out more about the campaign to save the ramp, and how to make your voice heard, here:
There's a Facebook group, too:


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Little Birds' Elgin James's personal appearance benefits Digital Gym
Get your Q's A'd
Scott Marks 7 p.m., Oct. 6
Posted December 13, 2011
It took me years to learn that the books I had sent home were unread and gathering dust.
Associations with December: too many. I will economize on my reflections. My birthday is in December, as is that of my good friend, writer and elementary school teacher Elizabeth Cullen, as well as historical and ...


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Latest Beauty
Plus Spring's hottest braid trends, Kendall Jenner's Fashion Month, and why you should wear green hair color.
- Chris McMillan weighs in on short celebrity haircuts — Allure
- Discover Spring's hottest new braid trend — InStyle
- Swing by the drugstore for these lash and lip essentials — The Cut
- Kendall Jenner is owning Fashion Month — People StyleWatch
- The case for wearing green hair — HuffPost Style
- Would you rock wet hair all day? — Into the Gloss
- The truth on whether balm can dry out your lips — Refinery29
- You'll love Léa Seydoux's gorgeous beauty look — The Fashion Spot
- How to get your blush just right — YouBeauty
- Ace the no-makeup makeup look — xoVain


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Luxury, elegance, architecture and new tourism concepts have come together to produce a top-class residential gem. Brazil is the country of choice. This exclusive complex has been built in an idyllic setting on the shores of lake Paranoá, which embraces the eastern side of Brasilia.
Eurostars Brisas do Lago is not just a hotel: it was designed to become the standard bearer for a new style of luxury tourism, in complete harmony with the environment, in refreshing surroundings and with total safety and confidence. Staying at Brisas do Lago is more than a holiday, it's an experience.
The Brisas do Lago complex consists of 150 apartments. The fantastic apartments all have several rooms, private terrace and views over the lake, and vary in size from 35m2 to 125m2.
The complex is one of the most modern in Brazil and is equipped with a range of facilities. Architecturally speaking, the complex is organised in 5 blocks and was built to take both the local environment and the lie of the land into account, enabling all guests to enjoy stunning views over lake Paranoá. The interior design is ultra-modern with minimalist touches.
Guests staying at Brisas do Lago can enjoy a huge range of facilities, including several restaurants and gourmet food outlets, pool bar, beauty centre, a 25-metre swimming pool, spa, massage rooms, water games, wet deck area around the pool, cybercafé, fitness centre and, best of all, the entire lakeside area, where there is a jetty with boat moorings, sun loungers, palm trees and a long walkway.
One of the greatest attractions of Eurostars Brisas do Lago is its location. The complex is set facing the lake, in one of Brazil's most peaceful and secluded spots, alongside a golf club and very close to the J.Kubitschek bridge.
It is due to open in November 2013; are you coming to experience it for yourself?
How to get there
The Eurostars Brisas do Lago is on the shores of Lake Paranoá, hugging Brasilia from the East.Map


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- Filed Under
The historic home at 301 Jefferson St. in Clinton's picturesque Olde Town is getting some gentle updating by its new owners.
It sits right across the street from City Hall - making for a very short walk to the office Hinds County District 4 Supervisor Phil Fisher hopes to hold next year.
Fisher, 58, says he'll be a candidate for mayor in elections next spring. ...


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I wanted a simple, quickly mixed and fast to prepare muffin for those school mornings.
This one fits the bill.
By combining the dry cereal mixture with the milk, then allowing it to sit for a few minutes, you alleviate the crunch of uncooked grains but retain the nice toothsomeness.
Feel free to make it dairy free by adding a 1/2 teaspoon of lemon juice to the milk of your choice in place of the buttermilk.
If you have some already cooked leftover cereal, just reduce the milk to 1/2 the amount. These muffins will be more tender but very tasty.
- ½ cup Mighty Tasty Cereal (Bob's Red Mill) dry
- ¾ cup sour Milk or Buttermilk
- 1 large Egg
- 3 Tablespoons vegetable oil
- ½ cup Brown Rice Flour
- ¼ cup Sweet (Sticky) Rice Flour
- 2 Tablespoons Organic Sugar
- ¼ tsp Salt
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- Optional: Add one mashed banana or ½ cup of berries to the batter
- Mix Mighty Tasty Cereal and milk
- allow to stand for 20 minutes while preheating oven and assembling other ingredients.
- Beat together egg and oil.
- Stir together dry ingredients.
- Stir all three mixtures together only until mixed.
- Spoon into paper lined muffin pan.
- Bake at 375°F for 20 minutes.


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JFK Website (0)
Digital Archives (1)
Title: KN-C30036. Kennedy Family with Pony, Leprechaun
President John F. Kennedy, First Lady Jacqueline Kennedy, and their children, Caroline Kennedy and John F. Kennedy, Jr., stand with a Connemara pony, Leprechaun, given as a gift from President of Ireland, Éamon de Valera. South Lawn, White House, Washington, D.C.
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JOHN F. KENNEDY PRESIDENTIAL LIBRARY AND MUSEUMColumbia Point, Boston MA 02125 (617) 514-1600


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Friendly staff; clean room
The hotel is not air-conditioned and the windows had to be open to get sufficient ventilation. However, because of a VERY noisy bar close by, it was impossible to sleep unless you closed the windows. Then the room quickly became too hot to get to sleep.
Lack of amenities
We LOVED the location, right next to the Matthias Church and Fisherman's Bastion in the quiet, historic castle district.
It was annoying that there was a charge for wifi, even though I'm a HiltonHonors member. Only silver and gold members got wifi free. This level of hotel should not charge for this service. Wifi was free in lobby which made it more acceptable.
Excellent location and great breakfast.
Concierge staff excellent, we needed to get a taxi to the country and she ordered the taxi then came out to talk to the drive to ensure he new where to take us.
Check in staff not very welcoming, in fact he was on the phone for some of the process, didn't offer any information about the hotel, breakfast times etc.
Only one pair of slippers in the room and two towels for a Twin room, called housekeeping to ask for more items to be brought to the room, an hour later they still hadn't brought them so had to call again.
Next day no towels in room as they had run out, left a note in room to say they would be delivered but they never did. Obviously don't cope well if the hotel is full.
Terrific location, right next to Chain Bridge and less than a 5-minute walk to the edge of the main square. Gorgeous views of Castle Hill as soon as you walk outside. Easy walk to the bridge and funicular starting point.
The room had absolutely no view; it just looked out onto other rooms.
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This Is What Crazy Looks Like Via Text Messages
So you meet a guy at a bar, let him buy you a drink, exchange a few life details — like, "What do you do?" and "Where you from?" — swap numbers, and let some harmless flirting ensue…right? Nope. [Ed. note: This isn't the first time we've seen something like this.]
Settle down, he was sober and drove through a snowstorm — hence the *shock factor*.
Deep fried Mars Bars tho… almost had me there
No idea who the "he" is that he's referring to.
Let's hope your midterm wasn't on the difference between "your" and "you're."
OMG I love South Park! How did you know?
…seriously, how?
We didn't even talk about it.
Aaaaand, saved forever as first name "Don't," last name "EVER give your number out again."
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Performance Improvement Clinic
Today's post comes to us from Alliance Center for Capacity Building Associate Kim Walker.
Earlier this year, I had the opportunity to work with a group of seven different Chippewa bands located in northern Minnesota on developing ten year plans to end homelessness.
It was remarkable to learn about the struggles that many tribal nations face in defining, preventing, and ending homelessness. Tribal leaders share many of the challenges that rural areas face, like serving people spread over a large land area, finding adequate funding, and providing shelter amid a startling lack of housing infrastructure.
But beyond that, tribal homelessness is still unique.
- Because tribes are officially considered sovereign nations, funding can become complicated or come with limitations that may prove difficult to overcome (i.e., some funding may be unavailable to tribes unless they are able to become an incorporated non-profit).
- Additionally, homelessness, or near homelessness, on a reservation looks different than what people might expect. The Wilder Survey, one of the most comprehensive surveys of tribal homelessness, found that many Native Americans living on reservations are doubled up for long periods of time, often moving from one doubled up situation to another as long as that's sustainable. Street homelessness is less common, meaning homelessness is less visible. Even the term "homeless" can cause confusion on a reservation, as the land itself is often considered a "home" for all tribal members.
- Tribes may also struggle in gaining attention for this issue from external sources. Although they share common concerns, it can be difficult to build a coalition when reservations have such distinct cultures and are often times far away from each other.
For a community that has long been overlooked my mainstream American culture, it's disheartening to hear that even with this issue – an issue confronting all Americans – we continue to neglect this important part of our national community.
So what can we do? I think the most important thing is to educate ourselves about these issues – helping end homelessness for one population ultimately means improving our ability to end homelessness for all. A good start is reading the 2006 Wilder Survey on the topic.
Today's post come to us from Norm Suchar, director of the Alliance's Center for Capacity Building.
A couple months ago, we published a new tool that we're calling the Homeless System Evaluator. Using the Evaluator, you can put in homelessness data and it will provide you with charts and graphs that help you see what parts of you homeless assistance system are working better than others. It's a great tool for looking at the big picture.
So how does it work?
Here's a small example, but if you want to see more, you should check it out on our website.
The chart below combines HMIS data regarding last place of residence for single individuals entering shelter and for those being served with HPRP prevention assistance. (Although I cut out some of the categories so it would fit better on this page.) It shows that a large percentage of the singles are coming from institutional settings, while most of the prevention resources are targeted to people coming from unsubsidized housing they rent. This kind of data can begin a conversation in your community about how resources are utilized, and it's precisely the kind of thing the Evaluator was designed for.
Have questions? Send the Capacity Building Center an email.
Today's guest post is the next – and last! – installment of our Nebraska series from Kim Walker of our Center for Capacity Building. For more about the Center for Capacity Building and the services they offer, check on the Training section of our website.
Believe it or not, our time in Lincoln is at an end!
This last visited was from September 29 – October 1. The bulk of this last visit was a presentation to the larger Lincoln community, particularly targeting those whose work touches homeless individuals and have not been present for our meetings thus far. It's about rallying community support and understanding that in order to make big change, we have to all be willing to invest in that change.
For our piece, we'll review the process we've gone through with the Lincoln Homeless Coalition, including the data we collected through our survey and data analysis. Then we'll turn things over to the Coalition members, who will talk in-depth about each of the goals they have for Lincoln's system and invite the audience to become involved. This is where, if all goes well, we'll see our hard work turn to into collective action as the larger community takes ownership of the work ahead.
In addition to presenting, we'll be visiting the Coalition's Project Homeless Connect event. Like other communities across the country, Lincoln puts on this one-day event that brings together different service providers to give the homeless individuals in the area a temporary one-stop shop to get as many of their needs as possible addressed. Our friend Erin Anderson at Lincoln's own Journal Star has written about the event.
While we're wrapping things up, though, we'll also need to be looking forward. Though this may be our last physical visit to the city, we'll be discussing how we can help them over the coming months, whether that's with conference calls, collecting data to check their progress, or connecting them with other communities doing similar work.
As the great Ted Kennedy once said, "The work goes on, the cause endures, the hope still lives, and the dream shall never die." We're ending homelessness one community at a time!
You may remember that Kim Walker of the Alliance's Center for Capacity Building is launching a new tool to end homelessness in Nebraska. Today – while she and our colleague Sam are en route to the Lincoln, she shares thoughts for their next trip!
It's back to Lincoln tomorrow – and this time, my fellow Capacity Building Associate, Samantha Batko, will be joining me! Our mission for the visit is to finalize the plan that Lincoln started the first time around. This will entail doing some refining of the Lincoln Homeless Coalition members' initial ideas, particularly the five goals they chose as the most important in helping them shift their system in the direction of ending family homelessness. Last time around, there were a lot of different strategies and resources suggested to help Lincoln accomplish their goals, but now it's time to decide which strategies and resources are the best and most promising ones. Completing a workable timeline is also of the utmost importance with this visit.
Beyond just finishing up the plan – which is no small feat – we also hope to get the group jump-started with implementation. We are hoping to get the ball rolling so by our next visit, Lincoln will be able to report some progress on each of the five goals they've selected. While we at the Alliance our big plans of comprehensive and thoughtful planning, what we are really after is successful implementation that gets positive results.
Until next week!
For more information about the Alliance's Center for Capacity Building – including information about the Center's new Ending Family Homelessness Tool and Pilot Project – please visit the website.
Okay, so this is a little late in coming – the NHC Budget Conference was on Friday, March 12 – but I'm hoping you'll find this informative nonetheless.
The NHC Budget Forum was, per usual, an extraordinarily well-run event. This year, NHC hosted Raphael Bostic of the Department of Housing and Urban Development as the keynote speaker.
Panelists, covering the different parts of the HUD budget, included Jonathan Horowitz of HUD, Sheila Crowley of the National Low Income Housing Coalition, Sarah Wartell of the Center for American Progress, and our own Nan Roman. Her testimony (about 10 minutes) on the proposed McKinney-Vento Homeless Assistance programs and other federal homelessness investments right here.
Opening and closing remarks were offered by the new incoming executive director of the NHC, Maureen Friar. Outgoing executive director and innovative leader in the housing and homelessness fields Conrad Egan was recognized by all the panelists, speakers and several invitees at the forum.
Check out the great blogpost (with pictures and video!) about the forum on the NHC Conference blog, Open House. You can also see great pictures on their Flickr account.
If you're feeling REALLY die-hard, you can check out the Raphael Bostic's entire PowerPoint presentation on President Obama's proposed FY2011 HUD budget here (courtesy of NHC.


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The Current | Sep 9, 2013 | 2:24
Colin Mochrie and Ryan Stiles (Promo)
Friday is a special day for us at The Current. We're passing the host mic to improv comedian Colin Mochrie. He's invited fellow comedians along including Whose Line Is It Anyway? co-star Ryan Stiles. Here's a sneak peak of their conversation.


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The Summer Institutes High School Program provides students in grades 8-11 a unique residential academic experience where students who share talents and interests live and learn together on the Stanford campus. Students are housed in academically themed residences, and participate in a single subject intensive course. These courses are offered in a wide range of subject areas and include university-level topics not typically available to high school students. The Summer Institutes invite students from around the world to discover, study and explore together with Stanford instructors who are experts in their fields.
The Summer Institutes Middle School Program is a customized experience for students in grades 6-7 who are passionate about learning and want to enrich their academic development. Students participate in one of six intensive courses, each designed to foster creativity, critical thinking, and collaboration. The academic program is enhanced by social, cultural, and recreational activities that encourage fun while learning, and learning while having fun, with like-minded students from across the United States and around the world.


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Tel: 01209 842354
Open 9am - 9pm
Every year in August the local village hosts Portreath Harbour Fun Day. Gwel an Mor love to get involved in the fun and this year is no different.
The day boasts entertainment, food and fun for all, with events around the harbour including races, fun rides, music, dancing, entertainment, boat rides and refreshments. As well as the traditional raft race and human table top soccer tournaments!
Our wildlife expert Gary will be there this year with an array of his wildlife including Chewy the grass snake, Harry the harris hawke, Chunk the eagle owl, Sly the barn owl and many more!
Other Gwel an Mor team members will also be there absorbing the sense of community spirit that is generated through Harbour Fun Day. So why not join us, it will be an enjoyable day for all, one in particular to remember from your Cornish holiday and if the sun comes out even better!
This years harbour fun day takes place on Sunday 22nd August from 12 noon to 6pm. For more information visit the Portreath Harbour Association website - http://tiny.cc/portreath


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Posted on: September 23rd 2009
L.A. Kush – Colorado Alternative Medicine (CAM) – January 2011
L.A. Kush – Colorado Alternative Medicine (CAM) – June 2010
We received a comment on an earlier L.A. Kush review indicating that this particular cut may have come from a grower named "Strainger" in the Orange County area, grown from a single bagseed. This story is unconfirmed, but represents a possible piece of the puzzle.
Very sharp and aggressive pine-heavy Kush scent, with strong hints of the "tire shop" rubber/fuel smell
The aggressive" trend continues with the experience, starting off with a very strong package of head effects including lots of eye/face/temple pressure, racing thoughts, and a burst of energy. Despite the sheer potency of this strain, the mindstate is still predominately clear and it doesn't seem to inhibit mental function much at all. This is a bit of an "extreme sport" type of strain that evens out in the second half of the duration, becoming a little more relaxing and like a typical OG.
This plant will produce long, slender, pointy colas with a fairly dense, large-calyxed structure and very fat trichome heads.


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10/20/2014 | IARU Administrative Council Resolution Seeks to Rein in Electromagnetic Interference
An IARU Administrative Council resolution is aimed at reining in electromagnetic interference.
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06/18/2014 | Friedrichshafen Hosts 39th Annual International "Ham Radio" Exhibition
Europe's largest Amateur Radio gathering takes place in Germany June 27-29.
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06/18/2014 | In Brief -- VK3ADW Receives Michael J. Owen, VK3KI, Memorial Award, Plus News Shorts From All Over!
VK3ADW Receives Michael J. Owen Award, plus news shorts from all over!
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12/20/2013 | IARU Showcases Amateur Radio at ITU Telecom World 2013
The IARU was able to set up an Amateur Radio display at ITU Telecom 2013 in Bangkok.
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09/27/2013 | IARU Administrative Council Studying Ways to Work with Non-IARU Organizations
The IARU is looking into ways to work with non-IARU organizations in some countries
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04/02/2013 | J. Kenneth Pulfer, VE3PU (SK)
J. Kenneth Pulfer, VE3PU, of Ottawa, Ontario, passed away Sunday, March 31 after a long illness. He was 80. In 1994, Pulfer became the Secretary, then Secretary Treasurer for the Radio Amateurs of Canada (RAC), that country's IARU Member Society. He also
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11/12/2012 | Ho Chi Minh City Hosts IARU Region 3 Conference
Officials from 16 IARU Member Societies in Region 3 attended the IARU Region 3 15th Triennial Conference. Hosted by the Vietnam Amateur Radio Club (VARC), the conference took place November 5-9 in Ho Chi Minh City, Vietnam.
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11/07/2012 | IARU Administrative Council Plans for WRC-15 at Annual Meeting
The Administrative Council (AC) of the International Amateur Radio Union (IARU) held its Annual Meeting November 2-4 in Ho Chi Minh City, Vietnam. The AC -- which consists of the three IARU International Officers and two representatives from each of the t
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GREEN BAY, Wis-- The Leo Frigo Bridge is closed and could remain shut down indefinitely after inspectors with the Wisconsin Department of Transportation found what is being reported as a large dip on the roadway.
Click here for video of the Leo Frigo Bridge.
At a news conference in Green Bay, the Department of Transportation says the settling of a pier, located on land, caused the dip on the road surface. Pier 22 is the structure in question. There is no timetable for when the bridge will reopen. "It could be weeks, months, maybe a year." Regional Communications Manager Kim Rudat explained.
Governor Scott Walker addressed the media. "Our number one objective is public safety." Walker said. "We are committed with working with our partners on the local and federal level to determine what happened at pier 22."
Drivers are being rerouted at Atkinson and Webster. Detour signs are posted. The DOT says take I-43 northbound traffic should exit to HWY 172 west to HWY 41, then north to i-43 southbound.
Southbound traffic can follow HWY 41 south to HWY 172 to I-43.
Green Bay Police say drivers should avoid the area if possible. Green Bay Police say drivers should use caution through the detour route and use areas like the Mason Street bridge to cross the Fox River.
Officers also ask pedestrians to be careful and use marked crosswalks for their safety.
An investigation is also underway into the impact of shipping into the Port of Green Bay through the Fox River.
The DOT Plans daily updates on the investigation.
Join us for Live Team Coverage of the Leo Frigo Bridge closing tonight on NBC26 Live at 5:00 & 6:00.
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Private physicians of the Memorial Hospital of Texas County medical staff, have stepped out even further, by appealing to Texas County Commissioners to hold the MHTC Board of Control accountable for the future of the hospital.
The physicians publicly addressed the Commissioners in a letter published in the Friday, Aug. 5 edition of the Guymon Daily Herald, composed by Dr. Hianto Te and signed and agreed to by eight privately practicing doctors, Dr. Emmauel Barias, Dr. Martin Bautista, Dr. Jeffrey Lim, Dr. Paul Reed, Dr. Sylvia Tan, Dr. Debbie Te, Dr. Hianto Te, as well as Board of Control member, Dr. Kelly McMurry and one doctor employed by MHTC speaking out against her employer for the sake of justice, Dr. Azizeh Asgari.
The doctors maintain their stand that cooperation with the current CEO, Jim Grocholski, is unsustainable and past the point of repair. under his leadership, the financial future and stability of the hospital is doomed for failure.
The past year's medical Chief of Staff, Dr. Martin Bautista, told the Guymon Daily Herald, "We are done with him, he (Jim) thinks this is political, no, it's about being responsible stewards. Primarily we are tax paying citizens of Texas County and second, physicians looking after the welfare and financial health of the hospital."
Bautista summarized the four main financial concerns, currently at hand as:
1. The hospital is losing money year after year. Grocholski confirmed in an interview later in the day, the hospital has in fact been losing money since 2003.
2. Because of the financial strain the hospital faces, hourly employees are the ones suffering with work hours cut, while administrative salaries remain the same.
It was reported, in the case of one hospital employee, hours have been cut down to merely eight hours per week and must seek supplemental employment.
3. The CEO is fighting revenue building, hospital clients, the doctors, referring to the growing controversial issues surrounding the hospital since 2010.
Bautista denies accusations by the CEO of the doctors deliberately not admitting patients to MHTC and said, "The doctors are not boycotting the hospital, we are continuing to admit patients."
4. Over the course of the past several months, the doctors have repeatedly predicted the CEO will ask the taxpayers for money.
Texas County Commissioner Jack Strain confirmed during the last commissioner's meeting that Jim Grocholski approached the commissioners with the possibility of needing assistance from Texas County in the future.
"He (Jim) came to make us (the commissioners) more aware of the situation and said if things didn't turn around, they (the hospital) were going to have to ask for help from the county," said Strain. "He didn't actually ask for money this time. I asked him how much money he was talking about and the figure he gave, with the cuts they could make internally and ways to save, would take $700,000 from the county to get them back on track."
Strain went onto say, "There's no way the county could come up with that in one lump sum. As a matter of fact there's no way the county could come up with that kind of money now."


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Welcome to Scuba Cow
Scuba diving is a popular recreational sport for those that enjoy exploring the depths of our water bodies. It is physically and mentally demanding and requires training and eventually certification. SCUBA is the acronym for self contained underwater breathing apparatus and is differentiated from the SCBAs used by firefighters and hazardous equipment personnel by the 'underwater' attribute.
Although all of the scuba gear is important and requires careful consideration, the breathing equipment is essential for underwater life support. This consists of the air tank and the regulator.
Your scuba gear needs to fit in an optimum manner for both your safety and comfort. If you are inexperienced in outfitting yourself, ensure that you have the assistance of a trained professional or experienced diver to assist you with your equipment needs.
Scuba masks are critical for underwater eye protection and allow the diver to see underwater. A quality diving mask will have a viewing plate made of tempered glass that fits the diver's head via a skirt made of silicone or rubber to provide a water tight seal against the face. A strap is attached to the skirt and is placed behind the head to keep the mask in place. Prescription lenses can be fitted inside of the viewing plate to correct any physical problems that the diver may have and are often used in lieu of contact lenses. A mask can be test fit for leaks by inhaling while it is placed against the face. If it remains in place without using the straps, it is a sufficiently good fit for underwater use.
A well constructed and properly fit scuba mask will allow you to peer into the deep and explore the reefs, coral, fish and let you spot any sunken treasure if you happen to come across it.
Fins for scuba diving are also called swimfins (swim fins) or flippers. They are usually made from rubber or plastic materials and increase the propulsion thrust by providing a larger surface area to move the diver by displacing a larger amount of water that a bare foot could. This is of paramount importance when the diver is weighted down with equipment.
Paddle fins are the basic design with which most people are familiar. They are noted as being very versatile and provide a high degree of economy relative to energy transfer. Fins attach to the feet via either an open heel design that uses adjustable straps or a closed heel design that fits like a pair of shoes. Paddle fin variations are vented fins that have vents in the foot pocket; split fins (commonly used in snorkeling) that create suction and lift forces to aid in movement; and freediving fins that are longer with stiff foot pockets that help to conserve energy by being more efficient.
Wetsuits are used to provide warmth to the diver when water temperatures are above 50 deg F. They are usually made of neoprene and trap a layer of water between the body and the wetsuit itself that is warmed and insulated by the diver's own body heat. Wetsuits are relatively inexpensive and uncomplicated pieces of equipment.
However, to ensure their optimum function, a wetsuit must be properly fit since an overly tight suit can impair circulation and too loose of a suit will allow for too much water and result in a reduced heating capacity.
Wetsuits are most commonly worn by the recreational diver in controlled environmental settings. There are other types of dive suits (drysuits and hot water suits) designed to meet the needs of the professional diver, but those are specific purpose suits that are expensive and beyond our scope.
The scuba tank (diving tank or diving cylinder) holds compressed breathing air (or an oxygen enriched mixture) that is supplied to the diver by a valve while under water. They are available in a variety of sizes and pressure ratings and each of these factors relate to the amount of uncompressed breathing air that is available to the scuba diver.
Three liter tanks are considered the smallest size that is useful for recreational diving and cylinders of up to 18 liters are also available in a variety of tank and manifold configurations. Scuba tanks are generally made of steel or aluminum, with aluminum tanks preferred by most recreational divers due to their lighter weight.
Regulators are integral pieces of equipment in providing an air supply to the diver. A diving regulator's purpose it to reduce the pressure of the stored air in the tank and supply it to the diver at ambient pressure. Essentially, it is a pressure reducing valve.
Integrated into the diving regulator is the demand valve. The demand valve senses the negative pressure caused by inhaling and subsequently only releases the air to the diver when it is called for.
The diver needs to achieve neutral buoyancy while in the water to navigate in a vertical dimension. That is to say that since a body will naturally float, some method needs to be employed to provide an additional weight so that the volume of the diver is equivalent to the weight of the displaced water.
This is most simplistically accomplished by the addition of weights or a weight belt. However, a more flexible piece of equipment that is used to counteract a diver's ability to float is the buoyancy compensator (BC) or buoyancy control device (BCD) that is used in addition to a weighting system.
This equipment actually serves two integral purposes; it can act as an emergency device to provide buoyancy the same way that a life vest does for a boater and it can be used to control and adjust the diver's neutral buoyancy with respect to his equipment and the environment.
Buoyancy compensators are available in a couple of styles, with the vest or jacket type being the most common with recreational divers since they can integrate with the tank and regulator to provide a complete system. Buoyancy compensators are connected to the tank that supplies air to the bladders to provide floatation. They also incorporate a backplate to support the diving cylinder and an integrated weighting system.
Although scuba diving can be an expensive hobby in which to partake, these costs are primarily associated with the initial equipment purchase. Your best equipment advice will come from your diving instructor and scuba friends that dive in the same waters as you since they will be able to differentiate between what is needed and what is extraneous.


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Innovate Berkeley - East Bay Social Innovation Dinners
Impact Hub Bay Area
Wednesday, May 8, 2013 from 6:30 PM to 9:00 PM (PDT)
Event Details
Chef Sylvan Mishima Brackett of Peko Peko was born in Kyoto and grew up in a drafty Japanese house in the foothills of California's Sierra Nevada. His mother's home cooking and summer trips to visit his grandmother in Japan instilled in him a love of simple, real Japanese food.
Sylvan has cooked in restaurants in Portland, Oregon and the Cote d'Azur, France. He returned to California to work at Chez Panisse in Berkeley, for six years as Alice Waters' assistant and then as the restaurant's first Creative Director, in charge of special dinners and events.
But the food of his childhood called to him. He left for Japan to eat and cook and worked at a locally famous soba restaurant in the countryside north of Tokyo. There, down-to-earth hospitality determined the service and the search for the most vibrant ingredients determined the menu. This informality and attention to the basic foodstuffs—local fish, local rice, organic vegetables, hand shaved katsuobushi, heritage breed meats—all prepared simply, describe Peko-Peko's food.
When & Where
HUB Berkeley
2150 Allston Way
Wednesday, May 8, 2013 from 6:30 PM to 9:00 PM (PDT)
Add to my calendar
Impact Hub Bay Area
Website: http://sanfrancisco.impacthub.net/organizer/impact-hub-bay-area/


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I was amazed as I watched this! Being a slave to 2 cats I cannot imagine them ever doing anything I asked, let alone tricks like this!!!
I do hope there is no cruelty involved, but they look happy enough with their tails held high!
Wednesday, October 31, 2012
Cat Circus.. YES! Cats!
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You can teach cats almost anything and it's all done with patience and treats. No cruelty involved. If you look you can see them getting their treat after every trick :) I started to teach Sukie but I didn't have the patience to see it through.ReplyDelete
There was definitely some heavy treat rewarding going on there which is great. But my cats would never go out of their way for a treat so maybe this is how they get their meals? Who knows. Cute tho, especially the parallel bars!ReplyDelete
Kitties are so smart!ReplyDelete
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Gifting is an art that needs to be mastered: Survey
Gifting is part and parcel of the festive season. Ironically though, when it comes to buying a gift for the person you are usually the closest to and seem to think know the best, it becomes the biggest challenge.
A recently conducted survey found that most people name their spouse as the most difficult person to buy a gift for, while a large number said they get the worst gifts from their friends.
According to Giftology research, 'Gift perplexity' was found more in men than in women while buying something for their spouse.
The survey was conducted by Titan Watches.
Nearly 59 percent men said their wife or girlfriend was the toughest person to buy a gift for, while 46 percent women were of the same opinion about their partner.
The hard work, however, pays well. Most people - 64 percent men and 51 percent women - cited their partner's gift as the best they have received.
"Giftology is a science which, like wine, gets better with age. While only 20 percent of those in the 18-24 age group find it easy to buy a gift for their partner, the figure was 46 percent in the age group of 55 or above," said Rajan Amba, Titan's global marketing and product head.
On an average, 60 percent people find their partners' gift the best.
When asked her opinion about the survey, Sushila Dey, a retired school teacher agreed to the trend displayed.
"When you spend so much time with a person, you come to know him inside out, and understand his needs, his wishes. So, for instance, a tool box would be a perfect gift for my husband because he loves fixing things, even unfixing and fixing again," Dey said, adding that her daughters would rather that she buys something more fancy for him.
When it comes to friends, though, 38 percent people said they have received the worst gifts from their friends.
"Very few people, only nine percent, said buying gifts for their friends is a difficult task; while 38 percent of the receivers said they get the worst gifts from their friends. This shows that in general, Indians go for pretty straightforward gifts for their friends, not putting in too much time or effort, and thereby making it the least satisfying experience," Amba said.
Rashmi Aggarwal, a professional, tries to reason the trend.
"In this fast paced, tightly packed scheduled life, there is hardly any time for one's family, let alone choosing a gift for a friend. And unless the friend is really close, people try to play it safe when it comes to gifting rather than take out time and get innovative."
Probably this is why gift vouchers are becoming so popular these days - they are practical, and least time consuming.
Therefore, higher the 'gift perplexity', more will be the care and attention given to details, and, therefore, more satisfying will be the experience -- both for the receiver and as well as for the giver, Amba said.
(Posted on 01-11-2013)


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I'm running into a problem with a SparkFun XBee Shield (WRL-10854) when used with a RedBoard (DEV-10908) (Arduino Uno compatible) where it doesn't receive the signal being sent to it. When the same shield is connected to a regular Arduino Uno R3 it receives the signal. When either the RedBoard or the Arduino are connected to the XBee while it is on a breadboard they work correctly. But when the XBee is moved to the Shield the Arduino works, but the RedBoard doesn't. Does anyone know what this problem could be or how to debug it? (I'm aware of the UART/DLINE switch and it is in the right position.)
Also, I have a connection indicator LED hooked up to pin 6 (Received Signal Strength (RSS)) of the sending XBee and it is turning on even when the RedBoard is being used. This means that there is a connection, but somehow the RedBoard isn't receiving it. Similarly, an LED hooked up to pin 6 of the receiving XBee also lights up.
One strange thing I found is that if I connect a wire to the TX pin of the RedBoard and going through a LED to ground the RedBoard starts receiving the signal, but it is corrupted, that is there are garbage characters mixed in with the correct characters.
edit After switching a different ATMega328P onto the RedBoard, this problem goes away. So this problem must be due to some differences in the settings on the pre-programmed ATMega328P from SparkFun.