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Director Hyung-Suk Lee and director of cinematography Sung-Kuk Lee shot the short film Two Boys and a Sheep with funds from the Korean Film Council's Production Support Program for Independent Films. For several reasons, the filmmakers chose to use 2-perf KODAK VISION3 500T Color Negative Film 5219, making it the first Korean production in that format.
"The film is about two diametrically-opposed lifestyles, homosexuality and heterosexuality," explains Sung-Kuk. "We wanted to portray these lifestyles with the dramatic space they deserve, and this would be almost impossible in a digital format. Only 35mm film accurately conveys the emotions of the characters, and allows audiences not merely to see or hear the movie, but also to experience it.
"The movie had to be filmed right before sunset with the unstable glow from the sun, and we knew that 5219 Film would provide the appropriate dynamic range," adds the cinematographer. "We attempted to use natural light as much as possible with the correct exposure, which is one of the advantages of the film format. By enhancing shadow detail and by setting highlighting around faces, we accentuated the skin tones to describe the emotional state of each character. Using different lenses (a wide-angle lens for outdoor shooting and a telephoto for indoors), we were able to introduce variation into the shots, so that despite the fact that all the 'action' takes place in one day, the audience is engaged by visual clues."
The two creatives agreed that shooting in the 2-perf format gave them advantages in terms of both budget and time. Sung-Kuk says, "We went through test shooting during pre-production and concluded that there is little difference in image quality between the 2-perf and 4-perf format. You might think there's an inevitable frame loss since 2-perf is done with half the existing frame, but by setting frame loss to zero, enormous financial resources can be saved. In other words, choosing 2-perf gave us the flexibility to spend on other production elements such as production design, lighting, crew and actors.
"The 2-perf format also reduces the number of roll changes, thus reducing loading time," he continues. "This meant we were free from the 'rolling out' effect that can interfere with the actors' emotional flow."
The filmmakers point out that one of the last shots of the movie was also one of the most important. They wanted to shoot it handheld and it was a long take–longer than one minute–which tracked five characters and an animal. Since the 2-perf format fits twice as many widescreen images on a given length of 35mm film, slashing raw stock and processing costs in half compared to conventional 4-perf 35mm formats, the filmmakers report they felt free to set as many takes for this scene as needed because the 2-perf format was so cost effective.
A DI was completed using scanned 4K images that were recorded out to film. Two Boys and a Sheep will be submitted to various international film festivals as a 35mm print.
"Only 35mm film accurately conveys the emotions of the characters, and allows audiences not merely to see or hear the movie, but also to experience it."
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Each year, the beginning of May signifies the start of the busiest season of the year.
With the school year winding down and Mother's Day, graduations and Memorial Day all in the near future, there is no end to the opportunities for entertaining.
Add a bridal shower or two, and a ranch wedding with a carry-in reception, and the month becomes a whirlwind.
Start things off festively with your own homemade fiesta to celebrate Cinco de Mayo on Monday. Whether it's family or a houseful, you can make delicious food with Southwestern flair, mix up a batch or two of refreshing beverages, and a party is born.
Perhaps you might want to choose from these ideas.
Homemade Tortillas
2 cups all-purpose flour
1/2 cup masa harina (corn flour, sold in the Hispanic food aisle)
2-1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup vegetable shortening
2 tablespoons salted butter
1 cup very hot water
Combine the flour, masa harina, baking powder and salt in a medium bowl. Stir the dry ingredients together, then add the shortening and butter.
Using a pastry cutter to cut all the ingredients together. Keep going until the mixture resembles coarse crumbs.
Pour the hot water into the bowl, stirring constantly until the dough just comes together. it should be very warm.
Turn the dough onto the countertop, and knead it 30 to 40 times, about 1 minute.
Form the dough into a neat ball, then place in a clean bowl, cover it with a dish towel, and set it aside to rest for 1 hour.
When you're ready to make the tortillas, place a heavy skillet over medium-high heat. Pinch off a walnut-size piece of dough and form it into a rough ball.
Place it ina tortilla press and flatten it completely, using flour to keep it from sticking. If you don't have a tortilla press, use a rolling pin on a lightly floured surface.
Continue the process until all dough pieces are flattened.
One by one, place the tortillas in the hot skillet and let them cook for about 30 seconds, before flipping them to the other side for another 20 seconds or so.
Remove to a flat surface and keep them lightly covered with a dish towel while you cook the rest. Serve while still warm.
Makes 2 dozen tortillas.
(Recipe courtesy of "The Pioneer Woman Cooks -- A Year of Holidays," Ree Drummond, 2013)
Baked Huevos Rancheros
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1/2 small green bell pepper, finely diced
1 jalapeno, seeded and minced
1 garlic clove, minced
1/2 teaspoon dried oregano, crumbled
Salt and freshly ground pepper
One 15-ounce can tomato sauce
3 cups tortilla chips
8 large eggs
3/4 cup shredded Monterey Jack cheese
Chopped cilantro, for garnish
Preheat the oven to 400. In a saucepan, heat the olive oil. Add the onion, bell pepper, jalapeno, garlic and oregano. Season with salt and freshly ground pepper and cook over high heat, stirring, until the vegetables are lightly browned, about 5 minutes. Add the tomato sauce and 1/4 cup of water and simmer for another 5 minutes, until the sauce is slightly thickened.
Spoon the seasoned tomato sauce into 4 individual shallow baking dishes and arrange the tortilla chips around the sides. Crack 2 eggs into each dish and sprinkle with the shredded cheese. Set the dishes on a baking sheet and bake for 15 to 20 minutes, until the egg whites are set and the yolks are still runny. Sprinkle the chopped cilantro over the tops and serve right away. Serves 4.
(Recipe courtesy of Grace Parisi in "Food & Wine Annual Cookbook 2013," Food & Wine Books)
Make-Ahead Burritos
3 cups shredded cooked chicken or beef
1 jar (16 ounces) salsa
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies, drained
1 envelope burrito seasoning
1/2 cup water
16 flour tortillas (8 inches), warmed
16 ounces Monterey Jack cheese, cut into 5- by 1/2-inch strips
In a large skillet or saucepan, combine meat, salsa, beans, chilies, seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
Spoon about 1/3 cup off-center on each tortilla; top with a cheese strip. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze for up to 2 months. Yield: 16 burritos.
(Recipe courtesy of "America's Best Church Supper Recipes," Reiman Publications)
Southwestern Bean Salad
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15-1/2 ounces) garbanzo beans, rinsed and drained
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup frozen corn, thawed
3/4 cup thick and chunky salsa
1/4 cup vegetable oil
1/4 cup lime juice
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
In a bowl, combine the beans, celery, onion, tomato and corn. In a small bowl, combine all of the dressing ingredients; mix well. Pour over the bean mixture and toss to coat. Cover and chill for at least 2 hours. Yield: 10 servings.
(Recipe courtesy of "Taste of Home Prize Winning Recipes," Reiman Publications)
Beef Chimichangas
1 pound ground beef
1/2 cup finely chopped onion
1 can (16 ounces) refried beans
3 cans (8 ounces each) tomato sauce, divided
2 teaspoons chili powder
1 teaspoon minced garlic
1/2 teaspoon ground cumin
12 flour tortillas (10 inches)
1 can (4 ounces) chopped green chilies
1 can (4 ounces) chopped jalapeno peppers
Oil for deep-fat frying
1-1/2 cups (6 ounces) shredded cheddar cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the onion, beans, 1/2 cup tomato sauce, chili powder, garlic and cumin.
Spoon about 1/3 cup of the beef mixture off-center on each tortilla. Fold the edge nearest the filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.
In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375. Fry the chimichangs for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce. Yield: 1 dozen.
Note: Chimichangas may be baked instead of fried. Brush with melted butter and bake at 350 for 25 to 30 minutes or until golden brown (if frozen, thaw before baking).
(Recipe courtesy of "Taste of Home The Ultimate Ground Beef Cookbook," Reiman Publications)
Chilies Rellenos Casserole
1 can (7 ounces) whole green chilies
1-1/2 cups (6 ounces) shredded Colby-Monterey Jack cheese
3/4 pound ground beef
1/4 cup chopped onion
1 cup milk
4 eggs
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
Split chilies and remove seeds; dry on paper towels. Arrange chilies on the bottom of a greased 2-quart baking dish. Top with cheese. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over the cheese.
In a mixing bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture. Bake, uncovered, at 350 for 45 to 50 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Yield: 6 servings.
(Recipe courtesy of "Taste of Home The Ultimate Ground Beef Cookbook," Reiman Publications)
Seasoned Taco Meat
4 pounds ground beef
3 tablespoons chopped onion
1 can (14-1/2 ounces) beef broth
1 can (8 ounces) tomato sauce
1/4 cup chili powder
2 tablespoons paprika
1 tablespoon beef bouillon granules
1 tablespoon ground cumin
1 teaspoon chicken bouillon granules
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon pepper
1/2 teaspoon lime juice
1/4 teaspoon onion powder
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon garlic salt
Taco shells or flour tortillas
Shredded cheese and salsa
In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the next 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Serve in taco shells or tortillas with shredded cheese and salsa. Yield: 8 cups meat mixture.
(Recipe courtesy of "Taste of Home The Ultimate Ground Beef Cookbook," Reiman Publications)
Crispy Beef Tostadas
3 cups all-purpose flour
5 teaspoons baking powder
1-1/4 cups milk
1 pound ground beef
2 garlic cloves, minced
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) refried beans
Oil for deep-fat frying
Picante sauce
Shredded lettuce
Finely chopped green onions
Diced tomatoes
Shredded cheddar cheese
In a large bowl, combine flour and baking powder; add the milk to form a soft dough. Cover and let rest for 1 hour.
About 30 minutes before serving, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic, chilies, taco seasoning and water; simmer for 10 minutes. Stir in beans; heat through and keep warm.
Divide dough into sixths. On a lightly floured surface, roll each portion into a 7-inch circle. In a deep-fat fryer, preheat oil to 375. Fry tostadas in hot oil until golden, turning once; drain on paper towels. Top each with meat mixture, picante sauce, lettuce, onions, tomatoes and cheese. Yield: 6 servings.
(Recipe courtesy of "Taste of Home The Ultimate Ground Beef Cookbook," Reiman Publications)
Taco Stovetop Supper
2 pounds ground beef
2 cans (15-1/2 ounces each) hot chili beans
2 cans (10 ounces each) diced tomatoes and green chilies
1 can (11-1/2 ounces) picante V8 juice
1 can (11 ounces) Mexicorn, drained
2 envelopes taco seasoning
Optional garnishes: tortillas, shredded cheddar cheese, chopped onion, shredded lettuce and/or taco sauce
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in beans, tomatoes, V8 juice, corn and taco seasoning. Simmer, uncovered, for 15 to 20 minutes or until heated through. Garnish as desired. Yield: 10 to 12 servings.

subset: commoncrawl


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Category Archives: Solar Eclipse Port Douglas
Total Eclipse of the Sun in Port Douglas, Queensland
The countdown to the biggest event in the history of Port Douglas is on. The Solar Eclipse will occur on November 14th, 2012. Astronomy enthusiasts and solar eclipse chasers have been booking holiday accommodation well in advance. The Port Douglas … Continue reading


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- Northern New York Newspapers
- Watertown
- Ogdensburg
- Massena-Potsdam
- Lowville
- Carthage
- Malone
- NNY Business
- NNY Living
- NNY Ads
CRIMINAL IMPERSONATION - CANTON - Keira C. Buddo-Larrier, 19, of 23 Ramoda Drive, St. Lawrence University, was charged Thursday by St. Lawrence County Sheriffs Department deputies with criminal impersonation.
Deputies allegedly issued Buddo-Larrier two traffic tickets on Sept. 13. She allegedly gave police her sisters identification at the time of the traffic stop.
The tickets, issued under the sisters name, were never paid, and eventually a warrant was issued for the sisters arrest, at which point deputies discovered the fraud.
Buddo-Larrier turned herself in.
She is scheduled to appear in Canton Court.
Thousands of readers like you have made Northern New York Newspapers the number one ranked website* for local news and sports coverage in the north country.
You can continue on to this article in a few seconds, or you can visit one of our websites:


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Monsters have broken out and are now lurking around the compound, can you escape or will you die trying? *This is a very losely slender based game*
You are not logged in, your comment will be anonymous unless you join the community today (totally free - or sign in with your social account on the right) which we encourage all contributors to do.
2000 characters limit; HTML formatting and smileys are not supported - text only
This shows some early footage from the game, developed by meadraek studios


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Activity Feed
Register or sign in to start receiving activity updates from around Kongregate!
Complete Initialization for 10 kreds
Congratulations! You've completed your Kongregate account!
Keep exploring Kongregate with more badges and games!
Hide the progress bar forever?
Topic: Rise of Mythos /
[Attention] Weekly Server Maintenance from 6:00pm on September 10 PDT
It'll last for another hour and 15 min
Topic: Tyrant: General Tyrant Discussion /
[DEV] Epic Raid Poll, kinda...
Siege on Kor, Would love to have some Raider cards
Topic: Tyrant: General Tyrant Discussion /
Beastly Player Seeking Faction
Hey, If anyone is thinking of recruiting, Im your guy, especially in wars!!!
Topic: Tyrant: General Tyrant Discussion /
SuperSmashBros Faction Recruiting!!
Im Level 11 and im not that high in the arena, but I'm useful and I do win
Please i cant join, the link just brings me back to Tyrant
Topic: Kongregate /
Exciting big time news! Kongregate's been acquired by GameStop!
Could someone under 18 possibly get a job here?
Hey, do you like games? So do we — that's what makes Kongregate the best source of free games online. We have thousands upon thousands of free online games, from both one-man indies and large studios, rated and filtered so you can play the best of the best. Read more »
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Black Jade Starfish Necklace With .20 Carat Citrine in 14kt Yellow Gold. 18"
Item#: 815228
This black jade starfish pendant seems to move with the current of the ocean, detailed with a .20 carat citrine. Pendant is suspended from a 14kt yellow gold bale and rope chain with springring clasp.
Product Details (for Black Jade Starfish Necklace With .20 Carat Citrine in 14kt Yellow Gold. 18")
Necklace Drop close DROP: A dangling or stationary detail which "drops" from a bale, strand or earring backing. Length:
1 3/4 inches
Necklace Drop Width:
1 3/8 inches
14kt close 14KT: Karat (abbreviated kt or K) is a unit that indicates the purity of gold in the metal. 14kt is 58.33% gold. In the United States, 14K yellow gold is most favored and used in jewelry. Yellow Gold close YELLOW GOLD: Gold is a precious metal with a natural yellow color. It is quite soft and often alloyed with other metals to increase its strength. The purity of the metal is indicated by a unit called a "karat," with 24kt having the highest percentage of natural gold.
Polished close POLISHED: A buffed-out finish used to produce a mirror-like shine.
Rope close ROPE: Chain links that are twisted or looped together in a pattern that creates a look similar to that of a rope.
Chain Size:
1 mm
Springring close SPRINGRING CLASP: Invented in the early 1900s this diminutive device is highly effective. It's a hollow circular metal fastener with a spring opening. This keeps the clasp closed.
Fits Chain:
4 mm
Chain Included:
Gemstone 1:
Citrine close CITRINE: A member of the quartz family, citrine symbolizes cheerfulness and prosperity. Its name is derived from the French word citron meaning lemon. This sunny stone comes in colors from lemon yellow to amber brown, with its coloring agent attributed to iron. Citrine is the birthstone for November. (Color: Yellow, Quantity: 1, Shape & Cutting Style: Round Fancy, Weight: 0.20 carats, Size: 4 mm)
Gemstone 2:
Jade close JADE: Available in many nuances of green, plus black, red, brown and white, jade has been treasured for its beauty and strength since prehistoric times. Prized above all other gemstones in ancient China, jade jewelry continues to captivate with a Far East mystique. (Color: Black, Quantity: 1, Shape & Cutting Style: Star close STAR: A symmetrical shape that takes the form of a star symbol. Can have five or more points. Carved close CARVED: When a gemstone is cut so that the outline or surface takes the form or likeness of a specific image or pattern. , Size: 35 mm)
All weights and measures are approximate.
Ross-Simons Presentation Box Your purchase includes an elegant Ross-Simons presentation box.
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Steel breastplate
From Augsburg, Germany, around AD 1520
A highly-decorated piece of 'parade armour'
A breastplate was used, as the name suggests, to protect the upper torso. This example, made of fluted steel, would have been fastened around the torso by leather straps and buckles which were fitted through the loops at either side. The shape combines the fluted sections of earlier German armour with the more rounded style of Northern Italian armour, which was introduced in the reign of the Holy Roman Emperor Maximilian I (1493-1519).
The breastplate is etched with a female figure between dolphins and with floral ornament. It was made in the Augsburg workshop of Koloman Helmschmid (working 1513-79). The etched designs are based on engravings by Daniel Hopfer of Augsburg (about 1493-1536), and comprise trailing vine, olive and oak foliage. The designs are etched onto the plain surfaces and form a deliberate contrast to the fluted sections and the ropework. From the early sixteenth century onwards, sheets of engraved designs were circulated throughout Europe, especially in Italy, Germany, France and the Low Countries, and were often used as the basis for the decoration of metalwork.
This magnificent, highly-decorated breastplate would have formed part of a suit of 'parade' armour, worn only on ceremonial occasions, and not in battle.
More information
S. Grancsay, 'Armour with etching attributed to Daniel Hopfer', Bulletin of the Metropolitan M, 34 (1939)
C. Blair, European armour 1066-1700 (London, Batsford, 1979)
Height: 33.600 cm
Width: 40.300 cm
Height: 33.600 cm
Museum number
Bequeathed by William Burges


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Investigative Report From Dunya TV On Karachi Blast And Riots
An excellent investigative report by Dunya Today about Karachi Blast. I hope after these proofs this case will not be thrown in the dustbin of Waziristan or tribal areas like it is happening with Benazir case.
Below is Mustafa Kamal's reaction to the investigation
We demand free and fair investigation and trial of the minds and hands behind this terrorism regardless of political, sectarian, ethnic and any other affiliation.
"O ye who believe! Stand out firmly for justice, as witnesses to Allah, even as against yourselves, or your parents, or your kin, and whether it be (against) rich or poor: for Allah can best protect both. Follow not the lusts (of your hearts), lest ye swerve, and if ye distort (justice) or decline to do justice, verily Allah is well-acquainted with all that ye do." [An-Nisa 4:35]
Karachi Riots After Blast
First the blast took away 44 lives and injured several and then in continuation of this terrorism an apparent well planned riot was staged on M A Jinnah Road and Sadar area.
The riot resulted in the loss of around 40 billion rupees with thousands of shops and vehicles burnt by the mobsters.
These riots have the signatures similar to that which happened after Benazir's assasination on 27th December 2007.
It's now time to investigate not only this incident but also it's links with past incidents like 27th December 2007, 9th April 2008 and 12 May 2007 and bring to justice who were responsible for these horrible crimes.
Also the traders losses needed to be compensated by the government as the responsibility of the security was of the government especially when they took over the control of markets and shops in the area from the traders.
We as tax payers of Pakistan are justified in demanding that what is the purpose of financing these state institutions with our taxes if they can't protect the lives and property of our people.
The shopkeepers pointed on the rioters among the mob and were requesting the police and rangers to stop them but according to reports the security officials said they don't have orders to stop them. Then the question is needed to be asked why they were there and why all the containers were placed which eventually resulted in creating obstacles in fire fighting operations?
Government has CCTV and media records available to identify the criminals . It's time these things are needed to be stopped once and for all if government itself is not involved.


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DeMint: Farewell, Filibusteringest Senator
December 06, 2012
Good riddance to Senator Tea Party Jim DeMint.
The GOP's Obstruction Manual
December 03, 2009
Yesterday, Judd Gregg sent around a memo to his Republican colleagues detailing the procedural tactics they have at their disposal to hold up the health-care bill on the Senate floor. Sam Stein sums up some of the measures that Gregg describes as being at the foundation "the minority party's rights" in the Senate: He highlights the use of hard quorum calls for any motion to proceed, as opposed to a far quicker unanimous consent provision.


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Pennine Lancashire Squared is a multi-site international design competition which aims to develop six unique, high-profile public spaces in six of the towns of Pennine Lancashire. Our team, which included Graeme Massie Architects and Donald Urquhart was shortlisted for a site in Clitheroe. The proposal sought to reinforce and enhance the medieval core of the town through the design of two new public spaces at either end of Castle Street, the principal street in the town.
Castle Square acts as a link from the town to the castle and comprises a generous flight of steps and an elevated space from which to view the town.
Market Place reclaims the traditional market space from buses and traffic and introduces a subtly floating platform for seating and events.
6 Darnaway Street, Edinburgh EH3 6BG
t: 0131 226 7071
Website by Bleep.


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|Product #: CTP2226_TQ
Building Blocks for Beginning Readers (Resource Book Only) eBookPreschool|Kindergarten
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Helping Young Learners Develop Concepts of Print. Emergent readers must master twelve essential skills, or concepts of print, before participating in a formal reading program. The hands-on activities encourage children to explore the function of letters, words, sentences, and punctuation and to practice tracking print. Tips for evaluating children's progress and an assessment tool are also included.
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Kendo, iaido, kempo, aikido (sp is wrong), bastardized more practical form of ninjutsu, a drop of kung-fu.
I did TaeKwonDo for five years, on two different schools. Second school was better. Our instructor was prretty good.
I always remember a story about that school. When I was on 11th grade, my instructor's brother was in 12th. He was an instructor too. But the guy does not look like a martial artist. He is really skinny, and he didn't went around telling he had a Black Belt 2nd Dan. Anyway, a guy started picking on him, and, as his brother had a TaeKwonDo school, he didn't wanted to create bad publicity by getting into a fight on schoolgrounds. So he went to talk to the principal. She didn't do a thing. Couple of days later, the guy started picking on him again. Guy got a hook kick to the nose. I don't think he ever picked on anyone else again.
Kendo, iaido, kempo, aikido (sp is wrong), bastardized more practical form of ninjutsu, a drop of kung-fu.
Not been here much lately, so missed this thread, and seeeing as I was wondering myself.....
I've mostly studied Aikido, but the head sensei decided what we were doing was no longer Aikido and formed a new school of Aiki-tai-jutsu (rough translation, focused spirt(energy)- body- magic(art form)) so I guess I studied that too. A big portion of the school fell out with our sensei and formed our own aiki-kai and studied weapons-work with this amazing japanese guy, who was so like Mr. Miagi, it rocked. He also taught a wierd combination of shintaido(sp?) (all about focusing energy through vocalisation) and karate, which most of us took as well.
I also did a bit of Jujustsu, shotokan karate, wing chung, and kendo.
I only studied more for the "arts" bit than the "hard as nails" bit. I'm not a violent man, and have successfully avoided any fights in my life. Infact the only times I've found doing anything like that useful is for breakfalls. The number of times I've needed that greatly out numbers the number of times I've needed to know hand locks.
I'd love to start aikido again, but I can't seem to find a traditional school within traveling distance. All of them near are more like the tasamuko school of aiki, which is all competetive and not to my taste. (yes, I am a hippie * )


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National Institutes of Health
website. Available at:
National Osteoporosis Foundation
website. Available at:
DynaMed's Systematic Literature Surveillance
DynaMed's Systematic Literature Surveillance
: Cockayne S, Adamson J, Lanham-New S, et al. Vitamin K and the prevention of fractures: systematic review and meta-analysis of randomized controlled trials.
Arch Intern Med
. 2006;166:1256-1261.
DynaMed's Systematic Literature Surveillance
DynaMed's Systematic Literature Surveillance
: Lyles KW, Colón-Emeric CS, Magaziner JS. Zoledronic acid and clinical fractures and mortality after hip fracture.
N Engl J Med.
2007 Sep 26. [Epub ahead of print]
DynaMed's Systematic Literature Surveillance
DynaMed's Systematic Literature Surveillance
: Reid IR, Ames R, Mason B, et al. Randomized controlled trial of calcium supplementation in healthy, nonosteoporotic, older men.
Arch Intern Med.
DynaMed's Systematic Literature Surveillance
DynaMed's Systematic Literature Surveillance
: Carbone LD, Johnson KC, Bush AJ, et al. Loop diuretic use and fracture in postmenopausal women: findings from the Women's Health Initiative.
Arch Intern Med.
3/12/2010 DynaMed's Systematic Literature Surveillance
: Alekel DL, Van Loan MD, Koehler KJ, et al. The soy isoflavones for reducing bone loss (SIRBL) study: a 3-y randomized controlled trial in postmenopausal women.
Am J Clin Nutr.
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Today, Active launched phase one of its three-part complete Web site re-design. The all-new Active News section delivers comprehensive skateboarding news and up-to-the-minute coverage, as correspondents now have the ability to post stories, event results, photos and video from the field using mobile technology. The section also boasts plenty of other content unique to Active with a new look, capabilities and features.
Within the massive amount of content, site users can easily access and browse articles in more than 30 different categories, including videos, photo galleries, specific team riders, contests and more. Users may also browse the entire Active News archive full of more than three years worth of skateboarding news.
There are numerous other ways people can now get active with the Active News section. The capability to post comments on all articles lets users stay connected with the skateboarding community. Active News also features an Event Calendar, assuring that users never miss an Active demo or event again, and you'll know about all the important upcoming dates as soon as they are planned.
Additionally, quick loading videos with thumbnail previews, much like YouTube, enable multiple videos to be played and previewed on a page without long loading times. The Active News section also features all current promotions and sales and RSS feeds, which users can subscribe to and get the latest updates on their home page or news reader. In addition, users can also subscribe to comment feeds through RSS, informing them when others are participating in their discussion, and ICal Users can subscribe to Active's Event Calendar with the click of a mouse.
Later in 2007, Active will be launching its completely re-designed, state-of-the-art, user-friendly e-commerce site, which will take skateboarding e-commerce to the next level. Until then...


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Making Your Own Silicone Molds
Posted 19 September 2003 - 07:51 PM
Thank you for your elegant response and practical analogy to the various issues regarding competitions. I just wanted to add that the history of pastry competition is very young.. I think the biggest event 10 years ago was the Pillsbury bakeoff. It has come along way….and will continue to move quickly. Drawing too strong of artistic conclusions from such a young event can be limiting. I know that things are being repeated in the events… but I assure you that is changing already.
Wendy's comments make me realize how important it is that more people see what happens behind the scenes of a competition. The public gets to view the event on TV or at the most Live… but the inner workings… that is the real story. I think a great show could be made about the history of a team going to competition… a "Hoop Dreams" documentary that follows a team for over a year. Any TV people out there? ….Seriously.
I have worked with teams during their developmental time and see first hand the amount of thought, preparation and sacrifice that it takes to compete. Some chefs that I know refuse to compete anymore because they do not want to trade their marriage for the pursuit of an award.
I hope that Wendy is not serious when she asked if all S. Canonne did was fill the molds for his MOF semifinals.. It is unfortunate that a conclusion like that could even be assumed based on one small photo in a magazine. Canonne is a remarkable chef. He and all of the other semi finalists were required to present a complete buffet… his had over 100 elements in it.. The snake and the apple were just a pinch in the whole scheme. The making and use of those two molds is featured as separate chapters in my book (you will see it is not as easy as just filling the mold)…and my only frustration is that I had to go to print before I could include photos from his completed MOF display in France.
I remember meeting with Sebastien before the event where he was describing to me his creation.. He brought a 4" thick binder full of notes, designs, research/inspiration pictures… etc to my shop. The amount of preparation for that event was unbelievable… and that was just for the semifinals. I wish we could watch the MOF competitions like we can watch the others.
On another note… I am curious if anyone out there is pouring any silicone? Any good wipeouts to report! Ha.
Michael Joy
Posted 19 September 2003 - 09:39 PM
I look to these national and international chef/competitors as the most elite heros of our profession. Perhaps I've gone over the edge of idolizing these competitions, because I never saw their work as something that could be compared to ice skating....and I find that comparision to be a let down.
"the history of pastry competition is very young" "It has come a long way ....and it will continue to move quickly"
That's part of what I've tried to say. Whats being done and written about in current pastry work is to me, mind blowing, very advanced thought provoking work. I was just trying to say (and I still think this) that the centerpieces aren't on that same level-yet. Perhaps that's because of the judging or the rules, but I know that people that can think so intelligently and creatively can indeed produce a visual product to match. I'd hate to see preconcieved thoughts of what showpieces should be, limit what they can be in such creative pastry chefs.
I believe in technical perfection being very important but if it out weighs artistry and creativity in Show Pieces I simply refuse to understand and go along with it. Especially now that mold making can be learned and practiced by everyone (I didn't say it was easy) and minds are open to stepping away from preconcieved notions of what dessert should be....I think the time is ripe for the artistry of show pieces to grow in importance.
Wow........I really do stand alone...............?
Posted 24 September 2003 - 08:36 PM
This online thing is great. ...Wendy, I hardly think you stand alone... I think that the people reading this string can appreciate your view.
I wish I had been able to respond sooner...didn't mean to create a dramatic pause...just knee deep in mold making at the shop. This is always a busy time...racing the weather at job sites.
Can I open a new topic????
Is there anyone out there using silicone molds to bake with... (Other than the flexipan things)?
The reason I ask is because I am interested to know what a baker would use a mold for... I see the chocolate and sugar all the time...but do not hear about the baking angle. I would like to add a few supplimental chapters to the book in the next printing and want to include bakery use of silicone molds... any ideas???
Posted 24 September 2003 - 10:19 PM
Wow I think the applications of making your own molds to bake in would be much farther spreading then molds made for sugar or chocolate work. Since there's more people baking then doing show pieces.
Typically silicone molds aren't great for baking because of how they don't transmit heat as well as metal. Is there anyway we can make silicone molds more baking freindly? With all your contacts into the culinary world you must have a few really skilled chefs out there experimenting with this, if so can you share any info. you've learned thru them?
As far as what we would use this for...I think the possiblities are endless. It would let us bake items that fit a theme, like individual sized turkey or bunny cakes or things like rollerskates or computors. If I wanted madeleines or rolls for a "shore dinner" I could shape them like lobsters or crabs. It could save us time especially when it comes to individually portioned desserts. Also I would like to make molds that fit the size I want and need instead of having to compromise with whats available.
Please tell us more?
Posted 26 September 2003 - 05:30 PM
I called a chef today…he was not certain what would happen when we bake IN a mold. I suggested preheating the mold until it is near the temperature needed for baking and then plunk the dough in and see what happens. Very scientific. Can you tell I bake every day???? NOT!
What would you recommend?
(Regarding what type of silicone to use for baking… It needs to be a platinum cured silicone. The platinum's have a high service temperature. Depending on the silicone… 300-500F. It will take some testing to see which one behaves the best.)
Posted 26 September 2003 - 05:45 PM
Sweet: http://www.sweetestobsession.com
Green: http://www.greenpromise.com
Posted 26 September 2003 - 07:30 PM
Hopefully the link I've posted below will work. Can you explain how what your talking about would be similar or different then what's shown at this web site?
For instance, could you design the silicone so it's thinner, which I think would cut down the way silicone shields the heat. If the mold was very thin could it be pressed or inserted into something else that helped conduct the heat more intensely near the silicone(with out harming it)?....So your heat temp. would balance out on the whole surface of the baked good. Instead of the way if works now, the silicone blocks the heat.
Pressed or inserted into a sheet pan full of something like: small ceramic beads or metal shavings (or course they'd have to be safe etc...).
What baked goods would we reccomend for plunking into a hot mold? Popovers are "plunked" into a preheated mold. Perhaps items that bake quickly or are thin like cookies or madelienes. Typical items I'm familar with using in silicone molds are items that I need to shield from heat like baked custards and cheesecakes.
Have you contacted someone like Rose Levy B.who's very into the science of baking to see if she has an interest in developing recipes suitable for silicone?
Posted 27 September 2003 - 08:39 AM
Michael--I think your best approach is that this would offer the ultimate in customization to a baker or pastry chef. Say you were a pastry chef at a Disneyworld Resort and were known for your little round tea cakes. Using this skill--assuming you could bring production and materials in cost-effectively--would allow that pastry chef to create his own teacake mold with the logo of his resort set into the shape--so when he turned out the cake it had the logo "embossed." Kind of cool, don't you think? And no more difficult to make than a simple chocolate-silicone mold say of a one-sided medal or coin. The challenge technically would be to produce a half sheet mold or a full sheet mold of them.
You offer them infinite unique shapes versus the limited sizes and shapes produced by Demarle, Gastroflex, whatever.
How about we create and market a "flexipan" of the alphabet and numbers 1 through 9? That way in the same mold you could mold off tempered chocolate letters, poured sugar letters, even bake letters off of some type of cake or tuile batter.
Thanks by the way for joining in here--you're helping make this a more special place.
Pastry chef-Restaurant Consultant
Oyamel : Zaytinya : Cafe Atlantico : Jaleo
Posted 28 September 2003 - 07:38 PM
Thanks for the local support. I am curious.. Who are the locals that would help?
I looked at the website… Those molds are made from a different process. The silicones that I am talking about are RTV. Room Temperature Vulcanization… simply put.. A liquid base and catalyst that when mixed together vulcanizes into a rubber at room temperature. The flexi pans involve heat and equipment that is not readily available to the chef.
However, working with RTV silicones is within reach. I have not considered setting a mold into some other material for heat transfer.. It is important to note that when silicone is thin, it does not hold its shape…stabilizing it with anything other than a specially made mother mold would cause the mold (liner) to distort.
The silicone does not block the heat…it holds the heat. If you heat up the mold…it will hold the temperature. Some silicones are even conductive.
"Have you contacted someone like Rose Levy B.who's very into the science of baking to see if she has an interest in developing recipes suitable for silicone?"
No I have not.
You are right on the money with the custom embossing. I am working on products for that very thing at the moment. The catch is that the cost is high. Many people do not realize the up front cost a company like DeMarle absorbs in order to mass produce their flexi pans at a reasonable cost.
"The challenge technically would be to produce a half sheet mold or a full sheet mold of them."
Not really a challenge. It takes a little more time but what you are describing is a gang mold. It is made by starting with one model that you sculpt/machine etc… then you make a silicone mold of it… and then cast dozens of resin copies… Layout the resin copies on a board…and pour silicone over them…viola… you have a gang mold.
Earlier this year, a chef asked me to consider making the numbers and the alphabet…but I thought there were just too many sizes and styles to select from…and would end up spending a lot of time on tooling that did not sell. Am I missing the mark?
Posted 28 September 2003 - 07:52 PM
Sweet: http://www.sweetestobsession.com
Green: http://www.greenpromise.com
Posted 28 September 2003 - 07:52 PM
I thought I would start posting emails that I recieve from people looking for information. I figure there are many more people reading than posting ... so this might be helpful to a few. (Pardon my typos in advance... I am doing this on the fly.)
Person writes:
I'm working on a chocolate project where I'd need to make custom molds. I
wasn't able to find Notter's product online. Might you be able to provide a
URL or contact?
***** Ewald Notter's products and silicones are sold through Albert Uster Imports. AUISwiss.com . You will find the goods there.
Given your experience, for small to medium size, front only (not a true
360-degree piece) chocolate "reliefs" what would be the best and most cost
effective product for mass production?
**** Three answers... The most cost effective depends on your definition of mass production. If your shape is simple.. you should look into having someone make plastic vacuum form molds for you... They are less expensive than silicone.
If you are looking for material less expensive than Uster's... have a look at Chefrubber.com. They have many things for the mold making chef.
If you are fixed on silicone... and want the least expensive way to go... Purchasing one of Dow Cornings "Silistic" silicones will be your best bet. But be warned... you should be experienced with silicone before tackling Dows silicones.. They are platinum cured and can be touchy to work with... ie. might not cure against all surfaces. Buying from Dow will reduce you silicone costs from $40 lb down to 10-20 per pound depending on the quantity you buy.
Also, what material would you suggest to use for the creation of the
**** Sculpt your original in whatever medium you are most comfortable with. Then make a silicone mold of the sculpture... and cast resin duplicates with Smooth Cast 300 (from Smooth-on.com) . The methods for working with the resin are shown in my book. If you do not want to use resin, plaster will work well... but it will not capture fine detail as good as the resin...
Many Thanks!
**** Happy molding!
Posted 28 September 2003 - 07:59 PM
Posted 29 September 2003 - 09:37 AM
We need to start by saying that in no way are we pastry chefs, however we feel like we can add to this topic because we have been making molds for many years. We are cake decorators who were frustrated by the high cost of silicone molds so we decided to challenge ourselves by making our own over three years ago. Here are a number of things we have learned that may help.
1. If you are going to use the molds for any type of food contact the silicone must be platinum cured. Platinum is a precious metal which creates a very pure, clean, odorless, food safe silicone.
2. Liquid platinum cured RTV (room temperature vulcanizing or silicone that can cure at room tempurature) is a wonderful product but here are a few drawbacks for a pastry chef working in a kitchen. This product usually needs to be degassed before pouring. When you mix the silicone with the catalyst (usually 10/1 ratio) air pockets form so when you pour two things can happen, you will see bubbles throughout your mold, when the bubbles start to break during curing, your mold can become distorted, rendering it useless or the bubbles remain without bursting still rendering it useless. You need a vacuum chamber to pour the silicone in and degass it then pour the mold. There are a few tricks that may help so you can avoid degassing. One is to mix the silicone then use a channel ( a paper towel holder, cut in half and wrapped in plastic wrap works ) to pour the silicone down in a long thin stream to avoid bubbles. The second is to mix the silicone then place it in the freezer for a while until it degasses naturally, then pour the mold. The freezer method doesn't work with all silicones though. Platinum silicones are addition cured which means that the more heat the faster the cure so by putting it into the freezer your slowing the cure time. I would suggest trying this with a small amount of silicone first.
3. Never use a master made from clay unless it is kleen klay specifically made for the molding process. Most clay's will interfere with platinum silicones ability to cure. Plaster, permastone or resin work very well as masters. If you are designing your own piece make it from clay then you can make a temporary mold by using insta mold and make a master by pouring plaster into the temporary mold.
4. Platinum silicone putty that you mix by hand works very well for small flat molds, we have over 500 on our website right now. You can bake in them , no problem! We have made mini cakes in them, they work wonderfully. The only thing you need to remember is to lower the oven temperature by five or ten degrees because silicone holds the heat so well, and watch them closely because cooking time is usually much faster.
We are in the process of making larger molds right now as well as 3D molds that you can pour into for baking or molding chocolate pieces etc...
We placed keys into the molds so you can fit them together perfectly and stand them up with a metal band (or rubber band if you aren't baking in them)to hold them together. We plan on trying one out in the next week or so. We will let you know how well it works.
Sorry this ended up so long but we wanted to try and help as much as possible. Please feel free to mail us if you have any questions, or post them and we will help if we can. Thanks and good luck!
Adrienne & Teri
First Impressions Molds
Posted 14 October 2003 - 05:37 PM
I am assuming everyone out there has been as busy as I have recently.. I was surprised to see the postings dry up.... (Busy or not I keep an eye on the site.)
Has anyone out there worked with the First Impression molds? Can anyone add to the list of other companies that are selling ready to use silicone molds? I am curious to know what else is out there.
Thanks... Michael
Posted 05 November 2003 - 12:53 AM
Posted 06 November 2003 - 09:20 PM
First off, I do not recommend using any silastic products for this project. The Silastic silicone will be far to stiff to cast a delicate chocolate piece. I recommend contacting Chefrubber.com. They have a variety of silicones that are fda approved and are very soft.
Also, I do not think that the plastic molds will give you a very believable look. If you are going to look into buying a mold of a flower… look into silicone molds for casting soap or candles… the (flower) models have been designed with thicker pedals which will cast nicely in chocolate, However, the molds will NOT be food grade. You will have to copy the mold by making a plaster casting from the soap mold and then pour food grade silicone over the plaster flower.
I should bring up a mold making principle…and that is.. Anything is moldable but that doesn't mean that it is castable. For example, if I make a mold of a real flower. The pedals are paper thin. I cannot expect chocolate to flow into such a narrow space in the mold… and if it does flow in, I cannot expect the paper thin chocolate to stay in one piece while I bend and flex the mold off of the chocolate casting.
A few tricks for molding flowers…
1. Dip them a few times in melted paraffin wax to thicken and stiffen the flower. Some flowers will dip well and others will shrivel up.
2. If that does not work, try dipping a "silk" flower into the wax. Silk plants work well for mold making… although you must be sure that they are completely sealed. Silicone will soak into the small weave of silk and bond to it.
3. Make sure to dip the flower enough time to create a thickness that looks like it will be strong enough to be cast in chocolate.
4. Use a sulfur free oil clay to fill in the deepest cavities in the wax covered flower. This should be done with care. Blend the clay into the flower cleanly. If your work is sloppy here, the mold will duplicate it and make for a sloppy casting.
How to mold it: (A crash test approach.)
1. Hot glue the flower…stem side down (remove the stem) onto a laminated work board. The flower must be secure or it will float up when you pour silicone over it.
2. Construct a small retaining wall (mold box) around the flower. Use a non porous material such as a plastic container to make the mold box. Do not make the mold box too big, it should only be ¼ inch wider (on all sides) than the outermost edges of the flower. (some people use legos to make a mold box)
3. Mix up and pour your silicone (in a very thin stream) over the rose. If you pour too quickly or in a thick (pencil like thickness) stream, the silicone mold will have a lot of air bubbles in it. POUR SLOWLY.
4. Allow the silicone to cure for 24 hours and then post cure it… (instructions will be on the container)
5. Remove the flower from the work board and use a pair of manicure scissors to cut a clean circular opening on the bottom of the flower. (The opening should be made large enough so that chocolate can be easily poured into the mold.)
6. It will be likely that the flower will not be able to be pulled out the small opening at the stem. You will need to use a razor knife and cut 2 or 3 slices on the outside of your mold… do not cut the mold in half…just cut the outer most layer (like scoring an orange so that you can peel it) so that the mold can be flexed open wide enough to remove the flower.
Regarding this project as a job.
Monique, Do not accept this job if you have never made a mold before. You will loose you're A$$ on the deal. Try the process first on your own time without the pressure of a client… it can end up costing you a lot if you promise chocolate roses for somebody's special occasion and then cannot deliver. DO NOT TAKE THIS AS A JOB… DO NOT… DO NOT….
Practice first and write down how much you spend on materials, how long it took to make the mold and how long it takes to cast a perfect flower. (It may be that you only get one good casting out of 10.)
Let us know of your outcome,
Posted 07 November 2003 - 12:37 AM
Posted 07 November 2003 - 06:39 PM
To make a mold of the releif logo should be relatively easy.. my only concern would be the thin petals... as I mentioned above in the previous response. (Your chef is right.. silicone will capture the detail nicely.)
As far as the custom mold makers request to carve it into a bar of soap... I haven't heard that one before.
Posted 12 November 2003 - 02:55 PM
(This is my Brand New site so some things my still be missing pictures and info)
I hope that Chef Rubber makes it possible for all you Artisan Chefs to start making your own molds.


text: 30 Nov. 45 GEN. RUDENKO: And the chief of the Commando unit decided upon his own authority, what to do with them. LAHOUSEN: Yes, at least up to the date of the discussion in which I participated, upon an order from Canaris. This point was one of the most important ones of this discussion. GEN. RUDENKO: You have told us about your protest and the protest of Canaris against these atrocities, killings, and so forth. What were the results of these protests? LAHOUSEN: As I have already stated, there were some very modest results, so modest that you can hardly call them results at all. For the fact that executions were not to take place in sight of the troops but only at a distance of 500 meters can in no way be called a good result. GEN. RUDENKO: What conversation did you have with Müller on this subject, concerning concessions he had made? You told us when you were asked by General Alexandrov... LAHOUSEN: Who was Alexandrov? GEN. RUDENKO: You were questioned by Colonel Rosenblith, a representative of the Soviet Delegation. I am sorry I made a mistake. Perhaps you will remember your communication to Colonel Rosenblith regarding the conversation and the concessions that Müller made. I shall ask you to tell us that part again. LAHOUSEN: The name of Alexandrov does not mean anything to me. What has the name Alexandrov to do in this connection? GEN. RUDENKO: Alexandrov was a mistake on my part. Forget it. I am interested in the question of Müller, concerning the shootings, torturings, and so forth. LAHOUSEN: I had a long conversation with Müller, especially with regard to making the selections. I cited, to be concrete, as an example of the methods used, the case of the Crimean Tartars, Soviet Russian soldiers who, according to their nationality, originated from the Crimea; and cases where, for certain reasons, Mohammedan people were declared Jews, and were then executed. Thus, aside from the brutality of these and all other similar measures, this proved the entirely irrational point of view, incomprehensible to any normal person, which characterized the handling of the entire matter. To that, among other things, I made reference. GEN. RUDENKO: You told us how these measures were carried out. THE PRESIDENT: He doesn't hear you, carry on but go a little bit more slowly. GEN. RUDENKO: Have you finished your report concerning the conversation with Müller?


text:
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Going with the Democrats
I voted for Bush before and I've been kicking myself ever since. Not that all our current economic crises have been caused solely by Republicans. There are plenty of Democrats in office who could have done more to prevent our economic meltdown. But let's face it, Republicans have been leading the pack to this current disaster.
Politicians seem to have become ignorant of the notion that they are "public servants."
Lobbyists working for corporations have tempted any politician who has a hunger for money down the path of greed instead of being stewards for the public good.
I'm still one of those Americans who believes that our government is of the people, by the people and for the people. That's why I'm voting for the Democrats this time.
I've listened to them all and I'm hearing a concern for our jobs, our financial security, and our health care coming from the Democrats. Let's vote to get out of this mess and leave something decent for our children to live for.
Ellen McGuire, Seneca
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- Digital headshots and group shots for print or the Web
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Elizabeth Lamark
Photography Services Supervisor


text: (Dan Peters/KSOO) There Is No Way To Escape Sioux Falls Crime Shadow By Dan Peters June 2, 2014 Society at large is not always civil. The specter of crime constantly looms over every community and Sioux Falls is no different. Read More|Comment Category: Articles, View Point University Tags: Aaron McGowan, Mike Milstead, Sioux Falls Send to a friend! Share on Facebook Share on Twitter Pin it! Reddit This! Share on Tumblr!


text:
Daybreak South | Aug 27, 2013 | 9:03
Back to school and back to good sleep
"Why do I have to go to bed? It's summer. I'm not tired. The sun is still up." You've let it slide all summer, and for good reason. So now what? Pam Nease is a sleep consultant in Kelowna


text:
I'm about to make a confession that will resonate with some of you and have others thinking I've got a major character flaw that revolves around laziness.
I am stuck in a rut — a rut I can't seem to get out of even though intellectually, I know how to get out of it. And my guess is that many of you out there are going through the same thing — or have already and worked through it.
I'm referring specifically to exercise and incorporating it into my daily life. Of course, I know how important it is to take care of your body and stay fit. I'm editor of a women's health magazine, after all. So I thought after doing this job for a while — and at this point it's been two years — I would be fit and trim and feeling great.
Well… although I feel fine and am healthy, I'm not fit and trim. Sure, I'm able to hike and do some other activities I enjoy. But I'm not fit. I'm not actively engaged in testing my endurance or increasing my strength or getting rid of the body fat that is increasingly growing on me — and I don't mean that in a good way!
And I use my schedule as an excuse, sometimes justifiably, sometimes not. Then I wonder, What's wrong with me? Is there some reason I'm unable to commit to joining a gym (I use finances and time as the excuse here) or get on my treadmill (yes, I have one in my basement) at least five days a week, or incorporate exercise DVDs or some type of home workouts into my routine? Even sign up for a yoga class offered by the town rec department? Why is it that I can go out and spend $50 on an item of clothing but when it comes to spending money toward any type of fitness, I'm leery to part with the cash?
Maybe I need therapy!!
I'm thinking there are lots of you moms out there who can relate! Do I put dinner on the table or do I go out for a power walk or head to aerobics class? I've tried exercising in the morning before work, but this means getting up even earlier (I'm NOT a morning person) and although I can do it for a while, I'm never able to sustain it over the long haul. I'm afraid I've set a terrible example for my daughter. Talking about food, worrying about weight gain, at odds with my body image. And although she hopefully notices when I do exercise, I'm afraid I don't do it regularly enough to make an impact on her. And it's nearly too late — she'll be in college in less than two years!
So I'm making this very public commitment to figure out what I need to do — and do it. After all, I'm a reasonably intelligent person who already knows the answer to this question. It's just about trying to find something that works for me that I can keep up with over time. And I will use this blog to keep myself honest, offering periodic updates of my successes or failures.
Are you in the same boat? Let me know how you're dealing with this issue in your life.


text:
The Miami Herald
Thursday August 4, 2011
State threatens to take back Coconut Grove Playhouse
By Perry Stein
DATELINE: August 5 2011
The state has put the owner of the Coconut Grove Playhouse on notice, warning its owners that it will reclaim ownership of the historic theater if swift action is not taken to reopen it.
The state gave the landmark theater to the nonprofit Coconut Grove Playhouse Inc. in 2004 with the understanding that it would continue to host performances. But the theater has been dormant since the nonprofit acknowledged in 2006 that it was $4 million in debt. A plan is in the works to transfer the theater to Miami-Dade County, which would restore and expand it, but the plan first requires the nonprofit to resolve the debt.
The result has been stalemate for the 1927 theater.
To break the stalemate, state Rep. Carlos Lopez-Cantera, a Miami Republican whose district includes the Grove, sponsored a bill earlier this year allowing the state to take back property it gave away if the property isn't used for the intended purpose for three years or longer. The playhouse has been unused for five years, and local politicians have been complaining lately that the nonprofit's board has allowed the building to languish for far too long.
"They drove it into the ground," Lopez-Cantera said.
Now the state is threatening to invoke the new law against the playhouse board.
In a letter sent Thursday to Shelley Spivack, the board's chairwoman, the Florida Department of Environmental Protection said the state could take back the property if the property isn't transferred to the county for renovation "in a timely manner."
Spivack said she had not yet seen the letter and therefore would not comment on it. She has said the board has determined a process to plug the $4 million debt, but she wouldn't explain how.
A DEP spokeswoman said the agency did not have a specific timeframe for when the state would take action, but the letter requested that the playhouse board expedite the transfer of the property to the county.
"We do know that they are working as fast as they can to clear the title and we hope that they do that soon," said the spokeswoman, Jennifer Diaz.
Michael Spring, director of the county's department of cultural affairs, said he hopes this new law will speed up the transfer of the property.
"I hope that it accelerates the conversations that are happening here in clearing the title," Spring said. "One could say there is now a ticking clock."
Lopez-Cantera said that if the debts haven't been resolved by the opening of the state legislative session in January, he will argue to the DEP that the playhouse board has not acted in a timely manner.
"I will do anything and everything possible to make sure the playhouse is under new management or ownership and operating again as soon as possible," Lopez-Cantera said in a statement.


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Floods damaged over 100 homes in Lane County
EUGENE, Ore. - More than 100 homes suffered damage in last week's floods, prompting the county to declare an emergency.
Reports have already come in from Cheshire, Deadwood, Cottage Grove, Florence, Eugene, Mapleton, Junction City, Springfield, Veneta, Vida, Swisshome and West Lake, the county said.
Early damage assessments found more than $900,000 in damage to public inrastructure.
Lane County continues to work to tally damages and encourages community members and business owners to continue to report initial damages. You can report damages online at www.lanecounty.org/damages or call the Sheriff's Office Phone Bank at 541-682-3977
Noon – 8 p.m., each day through Sunday, January 29.
The Lane County Board of Commissioners voted 4-0 to adopt an order for Emergency Declaration in Lane County.
This 4-0 vote, with Commissioner Pete Sorenson absent, came early Friday afternoon.
County officials plan to make a summary report on damages to the State of Oregon on Monday.


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Man Says Devil Made Him Assault Girl According to Lake City Police
Published September 5th, 2012
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LAKE CITY - A 13-year-old girl was walking on Cherry Lane when a man pulled her onto his property say Lake City police.
According to the arrest report, Gerome Leon Robinson pinned the girl against a garage and took off his clothes.
The girl fought back by pushing him down and was able to get away.
Robinson, who is being held on a $55,000 bond, told police that the devil made him do it.
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LOOK: Drake Reunites With 'Degrassi' Alum
- He may be known best as Drake, but "Degrassi" alum Aubrey Graham was formerly known (at least to fans of the Canadian teen drama) as Wheelchair Jimmy, after a school sho...
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SNEAK PEEK: Meet The New Kid On 'Degrassi'
- "Degrassi" returns on Monday, July 16 at 10 p.m. ET on Teen Nick and there's much more drama to come in the teen soap's 12th season. As the high schoolers return to Deg...
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Chaz Bono Is Headed To 'Degrassi'
- Degrassi Community School is gearing up for a Chaz Bono cameo. According to The Canadian Press, Bono will make an appearance on Season 12 of MuchMusic's "Degrassi: The ...
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'The L.A. Complex': Sex, Pills And Vomiting
- On the Series Premiere of "The L.A. Complex" (Tue., 9 p.m. ET on The CW) viewers were introduced to a gang of beautiful young people struggling to make it big in Hollywo...
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Drake Wants To Play President Obama
- Drake began his show-business career as an actor in Canada, and now that he's a star rapper he wants to return to acting by playing the American president. "I hope someb...
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The Man Behind 'The L.A. Complex': It's Not 'Degrassi'
- It's no secret there are a ton of aspiring Canadian actors toiling away in Hollywood. After all, before they become the next Ryan Reynolds or Rachel McAdams, they've got...
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Drake on 'Degrassi': A Rapper's Early Days on Canadian TV
- Canadian rapper Drake has become one of the hottest names in hip-hop since emigrating stateside to pursue his music career. In the space of about a year, he's launche...
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A shocking plot twist on tonight's Degrassi
- OK, here we go again with a SPOILER WARNING. Do not, do not, do not read on or scroll down if you don't want to find out what happens on tonight's episode of Degrassi: T...
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The young lives on Degrassi Street are always rife with problems. Whether it's about sexuality, growing up, drugs or parents, there's always something going on in the high school and at their homes. The long-running, multiple award-winning series follows the characters in a soap opera-type format as they endure the pangs of transitioning from childhood to adulthood.


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What is the JCHS Scholarship Fund Committee?
The JCHS Scholarship Fund Committee is an HSA League Committee that each year awards Scholarships to graduating seniors at James Caldwell High School.
In the spring of 2013, the Committee awarded 7 JCHS scholarships of $1500 each to graduating seniors. These scholarships are directly funded by the Committee and are made possible by the support of families like you in the Caldwell-West Caldwell School District. Of these scholarship recipients, the student with the highest GPA is designated to receive the Bradford Award.
The Committee administers and awards a variety of scholarships funded through specific donations or efforts. Last year, these scholarships, along with the Scholarship Fund Committee scholarships, represented nearly $25,000 for seniors in the class of 2013.
The Fund administers and awards the Robert Hopf, Jennifer Nesbitt, Isabel Lynch, and John Lynch scholarships. The Fund administers, but does not determine the recipients of, the following scholarships:
Carol Gecz-LaFetra David May
David Gould James Bliss
E. Crump Jennifer Tino
Amanda McDonald William Payne
Elin Johnston


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Monster Jam at XL Center
The deafening roar of monster trucks filled the arena at the the XL Center Feb. 8 and 9, 2014, as the Monster Jam tour made its ways to Hartford. Thousands of fans crowded the arena for some high-flying, car-crushing action. Alex Syphers | Special to CTNow.com
This photo gallery is featured in these articles:


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- Product Overview
- Shipping Details
Pimento Cheese Straws 10oz Tin
Product SKU # 422-1075
Our mouthwatering cheese straws serve up a delicious flavor that's as traditionally Southern as sweet tea and deviled eggs. They are slightly spiced with flecks of pimento for an outrageous result that's far too good to ignore! It's been a best seller for the past decade, so you won't be disappointed.
Warm Weather ConcernsChocolates and other perishable merchandise may require special handling during warm weather, and orders for these items may be unsuitable for standard shipping methods.
Our Customer Service Representatives will be happy to discuss with you prior to ordering any weather-related concerns, available options and special handling charges.
During warm weather, we revise the contents in our gift baskets and other assortments to eliminate items which may be damaged by heat. We substitute non-perishable merchandise of equal or greater value, yielding a basket which will arrive in perfect condition without the need for express delivery.


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Editors' Favorites: Week of 5.21.07
Check out our latest product finds every weekday.
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- This Genius App Will Find Your Perfect Foundation Shade With Your Selfie
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- The Bravest Thing Lake Bell, Jared Leto, and Laverne Cox Have Ever Done


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The following students from Northern New York received bachelors degrees from SUNY Oswego on Saturday.
@datebook city label underlined:Adams
Richard J. Algie, childhood education
Steven M. Hanson, graphic design
David T. Kalwarovski, broadcasting and mass communication
@datebook city label underlined:Adams Center
Nichole A. Wright, business administration
@datebook city label underlined:Boonville
Elise M. Wieczerzak, global and international studies
@datebook city label underlined:Canton
Kayla M. Gerlach, psychology
@datebook city label underlined:Cape Vincent
Jessica I. Blodgett, biochemistry
@datebook city label underlined:Carthage
Christopher T. Bankard, economics
Ashley M. Turner, psychology
Jennifer L. Walters, public justice, summa cum laude
@datebook city label underlined:Chaumont
Tara L. Van Alstyne, English, cum laude
@datebook city label underlined:Clayton
Carol E. Blake, human development, magna cum laude
Casey C. Calhoun, history
@datebook city label underlined:Colton
Hannah C. Knight, psychology, magna cum laude
@datebook city label underlined:DeKalb Junction
Courtney L. Bigelow, business administration
@datebook city label underlined:Evans Mills
Brian J. McDaniel, cinema and screen studies
@datebook city label underlined:Gouverneur
Jordan M. Closs, economics
Nick A. Sterling, marketing
@datebook city label underlined:Harrisville
Leah G. Malbeuf, childhood education
@datebook city label underlined:Henderson
Shayne M. Morris, public justice
@datebook city label underlined:Hermon
Marissa R. Bacon, childhood education, cum laude
@datebook city label underlined:Lacona
Kevin J. Shirley, psychology
@datebook city label underlined:Lyons Falls
Christi A. Gregory, adolescence education
@datebook city label underlined:Massena
Vanessa A. Rappleyea, global and international studies, summa cum laude
@datebook city label underlined:Norwood
Rosemary J. Lavieri, zoology, cum laude
@datebook city label underlined:Ogdensburg
Francis Spriggs, broadcasting and mass communication
@datebook city label underlined:Port Leyden
Amanda R. Bolich, human development, summa cum laude
@datebook city label underlined:Potsdam
Adam T. Webster, marketing
@datebook city label underlined:Pulaski
Cheryl A. Dunn, public justice
Cassandra L. Hillenbrand, studio art, summa cum laude
Andi S. Lebeau, anthropology, magna cum laude
Emily M. Mahaffy, communication and social interaction
Courtney M. Oneil, graphic design
@datebook city label underlined:Richland
Shannon M. Robinson, adolescence education, summa cum laude
@datebook city label underlined:Sackets Harbor
Nicholas J. DAlessandro, biochemistry, magna cum laude
@datebook city label underlined:Sandy Creek
Katie L. Bryerton, marketing
Chelsea A. Crump, childhood education, cum laude
Jolene A. Stinson, public justice, cum laude
@datebook city label underlined:Theresa
Kane E. Grant, cinema and screen studies, cum laude
@datebook city label underlined:Tupper Lake
Ceili S. Callaghan, accounting, cum laude
@datebook city label underlined:Watertown
Courtney E. Ackerman, psychology, summa cum laude
April M. Bookout, business administration
Lorie L. Burto-Goodman, public justice
Mariah L. Ellingsworth, adolescence education, cum laude
Rachel V. Fazio, childhood education, cum laude
Laura J. Ferguson, accounting, magna cum laude
Karla M. Gutierrez, psychology, magna cum laude
Lori L. Jewett, public justice
John D. Lafary, broadcasting and mass communication
Matthew D. Larsen, business administration, cum laude
Amanda L. McIlroy, communication and social interaction, cum laude
Trevor Perry, childhood education
Kristin M. Puccia, childhood education, cum laude
@datebook city label underlined:Winthrop
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