text:
Blah, I just wrote a big long thing and my laptop went back a page without my meaning it to and I lost it.
Hi guys,
Sorry I've been so bad about posting lately. Dh and I have started playing Civilization after the twins go to sleep, and that's been taking away some of my own computer time (although it looks like he'll win pretty soon). And then, coincidentally with you talking about violent movies, we also got a Netflix subscription and we're watching Dexter (about a serial killer), which we both find super-interesting and good.
It occurred to me today that both my current dh and my ex-dh I can very easily imagine being killers. Not that I think they are dangerous by any means, but I can see them both having the means and the will, either through unacknowledged frustrations or through misanthropy. It's not something that's hard for me to picture. I wonder how many others can imagine that in their partners?
Plus I'm just getting exhausted and blah. I was putting clean sheets on the bed today and had to pee 3 *&!@# times before I finished. I was at the zoo last weekend and some people pointed at me as I was hiking down the long hill from my car to the entrance with a twin holding each hand, and whispered "That poor lady!"
In happier news, we went to the beach today and the twins had a blast and it was a really nice family excursion. Oh! And dh got me a brand-new camera for Mother's Day, and I don't think I'm going to be able to read the instruction manual until I'm in the hospital, but I'm already loving the little bit of experience I've had with it. My old camera was a pos point-and-shoot, and this is a digital SLR. I'm going to be embarrassed if I have this incredible new camera and my pictures don't improve, but give me a little time to learn how to use it.
I have so much to catch up on! Here we go:
What is Civilization? Is it a role-playing game or something like that? As far as the killer thing.. I can sort of see that in Clinton, but again, not because he's dangerous by any means. He also just looks the part - from what my friends have said from pictures, anyway. He never smiles in them. He always looks angry, but in reality, he loves to laugh and joke around and be silly.
I'm glad ya'll had a nice time at the beach today! And yay for new cameras! Digital SLRs are a bit of a change of pace from point and shoot, but it definitely shouldn't take you long to get the basics down. They're pretty simple; it's mainly the buttons on the camera and the different menu options that trip people up - I speak from experience working in a photo lab for a couple of years
I have been away from the computer mostly this weekend as well, which is why it took me about 30 minutes to read pages I missed, quote everything, respond, and now update ya'll on my weekend (if you care )
It's definitely been a mix of awesome and crappy. I had an argument with my mother that I posted about in ranting/venting if you're interesting in reading it, and there's all this stuff going on with people I know that I'm just so sick of. These people are all older than me, around the 26-29 range in age, and yet they act as if they are fourteen. What is the point of talking bad about people and posting it on Facebook (so that apparent person you hate can see it), talk about it with your friends and bash that person with comments? I really don't get it. Hate whoever you want, but putting it on Facebook so you can laugh about how awesome YOU are and that person isn't is so childish.
Clinton and I had an awesome weekend, though. We spent it mostly at home, but it was full of a ton of laughs and joking and just having a great time. I love when he's home. I get so miserable when he goes back to work though. Tomorrow won't be so bad however; I have my advising appointments so I can register for classes! Yay! Then I will find out exactly what my tuition will be so I can find out if I owe anything or if my aid will cover it. I think if we will owe something, it won't be much, and won't have to be paid off till August, so that gives us time.
All in all, the weekend was great, but something that happened tonight ticked me off. This girl Rachael (one who I don't talk to much anymore because she treats me like crap) had made a post about having a brilliant idea. I decided to be nice, so I asked her if she was taking over the world, and she said, "You know it!" so I replied with, "Well, when you decide who to/or not to destroy with your plans just remember I make some awesome chocolate chip pancakes!" All just fun in games, and her "best friend" responds with "I rule the pancake world. Just sayin'."
This girl is always trying to be better than me - better job, better friends, better life, but it's like, you really had to one up me about PANCAKES? When can people act their ages?
Sorry I made this so long! lol
I actually like Dexter too. I know I'm contradicting myself but there is something about Dexter that is tolerable.
Ive never seen Dexter...
Lauren - that pancake one up is just ridiculous... There was a girl that I stopped talking to, but after I had Audri she was all about one-upping me on labor/birth story and baby birth weight... I was like... Seriously? Its not like that sort of thing is within your control....
I confess I turn TV to another channel just when a SAW type preview comes on the TV. Never. Dexter intrigued me with the plot, but it looks gory so I'm not sure I could cope.
I confess I think I'm going to go check my Fb settings and will also be pissed off if I find them changed mysteriously.
I confess Lydia is crazy. Her pictures are already fantastic and make me jealous. What DSLR did he get you?
Bridget, that sounds like he was being deliberate. WTF was he thinking? Did you talk to them afterward about it? And him? Perhaps I'm confrontational, but I've have laid DH out for doing that, particularly if we'd been having discussions about how to handle death with Oscar, and my mom was in the process of dying. I am so sorry he is such an insensitive, well, Fer.
I basically just calmly and kindly asked him to let me handle it, since he doesn't seem to feel one way or another about it. He said ok. But he said ok last time to so I don't have a lot of faith in that answer.
I can't see DH being a killer at all. He often faints at blood and needles (I'm surprised he can handle Dexter....he can't watch True Blood). It's a lot of whining on my part to get him to kill spiders in the house. We live in an area with a lot of hunters and they asked him at work if he hunts...his reply was yeah, I hunt down the perfect package of hamburger at the grocery store.
He's got a temper but is the type that would say break the computer or throw a remote....not hurt something living.
DH says he is like Data on Star Trek...always trying to say he doesn't have emotions and doesn't feel anything. But in reality he does. Maybe not totally like normal people. But he does seem to care about the innocent and his sister and Rita and the kids.
That is really odd, and stupid. Why would you try upping someone on something so amazing? The wonderful thing about birth stories (to me) is that every single one is so different, even though some of aspects are the same; ie. contractions, certain emotions, the end result, etc.
Last night before I went to bed, a girl I know had posted a statement in Russian. I could read and understand enough of the language to know what she said, so I went on Google translate to form a response, since my broken Russian wouldn't make any sense.
This SAME girl then posted something in Greek about hypocrisy and how people hate others and then love them the next. The girl that wrote the Russian statement is not liked by others (the main drama circling around here) so I know the Greek was posted about me. I just can't believe the amount of time someone will take to be that obnoxious. This girl is Rachael's "best friend" so I'm really not shocked that she decided to be rude to me. I just don't get it, honestly. Don't people have better things to do with their time?
LOVE Dexter. Stacy, there is gore. Most of the time you see him killing his serial killer victims. Lots of blood. Some screaming.
ETA: I totally don't mean to be putting words in your mouth btw Bridget, this is just my take on it.
On another matter, isn't Chrissy having her surgery today? I hope all goes well.
Last edited by MammaMia; 04-26-2010 at 11:13 AM.
Yes, it's not at all that I don't want my kids to understand different beliefs. Not at all.
I can't wait to hear from Chrissy!
Yeah, don't think I'll be watching Dexter.
I have this feeling about saying "some people believe..." with children, but it's really my own bent. I think that by opening the doors of imagination at this age to what "some people believe" we're planting pretheological seeds that might be sown later to turn into ill-conceived views of what might be, or what is. I mean, some people believe that space aliens begot Jesus Christ. The believe that space ships will come back to get them some day. It's clearly a crock of rot, just like heaven is. It must be MUCH harder when your partner doesn't share your beliefs, because my DH shares mine, but we do NOT say "some people believe" at this age. We tell him the flat out truth about what we know, and we clearly delineate the things that people simply DO NOT know. There is truth, and there is the unknown. Truth is truth and the unknown is not knowable by anyone. Mommy, daddy, or the guy down the street that believes that the flying spaghetti monster will some day relocate him to a better world.
When he gets older, we will explain religion, in its entirety, including the origins of religion, the reasons it exists, what problems it has caused historically, and help him understand what different religions believe. AFTER he has a foundation in truth and logical thought.
I mean hey, this kid (Oscar) has such an incredible imagination that he tells me all about the machines he can make. His TV star machine (that puts people on TV). His toy factory machine, his candy machine, his penis-skin-replacement machine, his machine that makes people not dead. And for some of them, he truly believes he can MAKE them if he has the right parts.
If I told him some people believe that when we die we float off with fairies and cake whenever we want to eat it? Dude, he'd buy it hook line and sinker.
It is a subject though that I think a LOT of people aren't totally sure what they believe. At least I know that I fall into that group. I wouldn't know where to begin with a child because I don't know what I believe and I don't think that we can know.
I'm actually all for telling Josh what people believe and letting him choose. If he chooses what makes sense to him and what makes him happy, I don't see a problem with that.
UU religious education involves going to churches of different faiths and observing their services, and learning about them in class. They're not told "these people are wrong because they believe in heaven". I trust Josh to make an informed decision on what he believes. No matter what it is, nobody can say he's right or wrong. We just don't know.


text:
Alumni & Advisors
Our advisors and alumni
help to shape and guide
Broadcast Electronic Media Arts
into the future.
Contact Francine Podenski, our Department chair,
to get involved at (415) 239-3527.
Click to jump to: Video Panel, Audio Panel, Past Advisors, Alumni
Transmedia Advisory Panel, 2013
The following advisors joined us on December 5, 2013, to review curriculum and program learning outcomes for the Rich Media Production Certificate of Achievement:
- Maya Zuckerman - co–founder of TransmediaSF
- Joe Fitzgerald Rodriguez - author/editor SF Bay Guardian
- Eric Wise - founder and writer/editor of SpliceVine
- Camille Ricketts - Editor at First Round Review, previously content strategy for Tesla Motors and Kiva.org
- Claudia Crask - Manager of SFCutters - the world's first Final Cut user group
- Amy Miller - Supervising producer at KQED and Spinefilms
The panel recommended a significant revision of program learning outcomes, course content, requirements and sequence and a change in the certificate of achievement title. The new name (Convergence Media Production) along with revised program learning outcomes, course requirements and course sequence have been approved by the College Curriculum Committee and will be reflected in the 2014-15 college catalog.
The following joined us on April 25, 2012, to discuss our Video/TV/Journalism curriculum and other recommendations:
- Graham Hancock - Producer/Editor at Revision3 (IPTV)
- Mike Murray - Editorial Director of International Marketing and Ad agency AKQA
- David Mills - Associate Regional Editor for patch.com, an Internet content provider owned by AOL, and formerly writer/producer at KPIX-TV from 1993 to 2010
- Erica Milsom - Documentary filmmaker at Pixar Animation Studios
- Mariel Myers - Former Senior Producer at ABC/KGO-TV & Advisor @ Drop In Media LLC
- Paul Nordin - Cinematographer at EMB Studios
- Kathy Ringgold - Film Editor at Pixar Animation Studios
- Ken Schneider - Producer, editor, sound recordist for Patchwork Films
- Julie Watts - Producer and ConsumerWatch reporter at CBS/KPIX-TV
- Eric Wise - Accomplished freelance editor/compositor, formerly with Macy's, Safeway, Electronic Arts / founder of Splicevine.com
An audio recording of the event is available in mp3 format.
The following joined us in 2011 to discuss our Sound Recording Arts curriculum and other recommendations:
- Marc Senasac: Sony PlayStation - Senior Music Engineer
- Renee Richardson: KFOG - Morning Show On-Air Host
- Dave Nelson: Outpost Studios - Supervising Sound Engineer / Composer / Re-recording Mixer
- Cindy McSherry: Studio Trilogy - Business Manager
- Gabriel Armstrong: JK Sound Systems Engineer & Live Sound Touring Engineer
- Eddie Raymond: IATSE - Local 16 VP and training director
- Lauren Tabak: hi-fi D.I.Y. Productions - Content Developer for clients Google, Rhapsody, and others
- Willie Samuels: Studio Trilogy- Senior Recording Engineer
- Howard Gelman: KQED - Senior Audio Engineer
- Barney Jones: Pixar Animation Studios - Music and Sound Editor
- Tom Disher: Disher Music and Sound - Composer, Soud Design, Mixer
- Michael Primmer: Location Sound Mixer
- Jesse Harlin: LucasArts - Music Supervisor
Peter Borg (Alumnus): KQED, Producer-Director of "The McNeil/Leher News Hour"
Lynn Friedman: KGO-TV, Special Projects Manager
Karen Lipney: AFTRA Executive
Alex Johnson: TV Executive, retired
Joe Riordan: KPIX-TV, Photographer (Field Camera Operator)
Demetrius Leal: Mantron Corporation, Animator
Don Sharp: KRON-TV, Director
John Lucasey: Studio 880
Perry Lancaster: Plant Recording Studio
Cheryl Jennings (Alumna): KGO-TV, News Anchor
Stephen Hart: Fantasy Studios, Chief Engineer
Jeff Kliment: Lucas Arts, Director of Sound Design for Video Games
Jon Manuel: Clear Channel Radio, Wild 94.9
Don Gardner: KRON-TV, Technical Director
M. T. Silva: Pixar
Nancy Dobbs: KRCB Radio and Television, General Manager
Pat Patton: KRON-TV, Vice President of Programming
Our Alumni include ...
|Barrish, Stephanie
|Video Producer
|Borg, Peter
|Producer, Director, Editor
|Burford, Stan
|Radio Personality
|Burke, Joe
Carle, Rose
|Radio Host
Assistant Office Manager
Western Images
|Chan, Wing
|Network Administrator
|Earth Island Institute
|Craig, Shannon
|Audio Producer
|Decof, Maxx
|Channel Operator
|CCSF / Channel 27&75
|DeLuca, Nicholas
|Coordinator, Editorial & Community Affairs
|Dempsey, Carl
|Vice President
|Wohler Technologies
|Egron, Amanda
|Independent Video Producer
|Espinosa, Maria
|Executive Producer
|Univision KDTV Channel 14
|Fimbres, Guillermo
|Foto Publicitaria y Arquitectonica
|Tele Empresas Fimbres
|Finch, Bryan
|Digital Cinema & Sound Design
|Firpo, Steve
|Programming & Technology Manager
|San Bruno Municipal Cable TV
|Fong, Doris
|Team Leader VDC Video Capture
|Pixel Corps
|Harrington, Trish
|Video Producer
|Harris, Bon Annette
|Production Technician
|Harris, Jeff
|Account Representative
|Polygram Group Distribution, Inc.
|Hazard, Edna Love
|Lead and Background Vocals
|Megafunk Productions
|Jennings, Cheryl
|Kansora, Tom
|Audio/Video Engineering & Maintenance
|Kansora Communications Services
|Kauschen, Eric
|Music Producer
|Kingston, Bryan
|Web, Video, Multimedia Producer
|Kingston Media
|Kudasai, Denwa O.
|Web Design & Video Photography
|C. Sky Digital
|Leong, Tak
|Production/Engineering Assistant
|Live 105
|Mauldin, Henry
|Director of Talent Development
|McInnis, Greg
|Audio Video Consultant
|Nelson, Mark
|Producer, Editor
|Nelson Film & Video Production
|O'Brien, Kathy
|Paul, David
|Publisher and Producer
|Bomp Hip Hop
|Perry, Rochon
|Founder and President
|Black Ink Marketing & Cedar Grove Publishing
|Richardson, Renee
|Radio Personality
|Robles, Anthony
|Lakas and the Manilatowen Fish
|Sandoval, Tony
|Radio Personality
|Sarnecky, Christopher Jon
|Producer, Cameraman, Editor
|Smith, Metta
|General Manager
|Metta Mix Productions
|Stern, Susan
|Documentary Filmmaker
|Suke, Sharilane
|Volunteer Coordinator / Voice Over Talent
|Indigenous Nations Child & Family Agency / self
|Tonelli, Paul
|Radio Personality
|Lamont & Tonelli, 107.7 The Bone
|Torres, Justin
|Toy, Jeff
|HyperZone Entertainment
|Weichert, Carl
|Video Producer
|Yee, Derek James
|Look Models/Talent

subset: commoncrawl


text:
Mens Clothing & Apparel - Outfit yourself in the right clothes for your next adventure. Whether it's boardshorts and rash guards for your next ride, shirts for fishing, or rainwear and outerwear to keep you dry and warm, we have the clothes to get you going. Our wide selection of brands includes Columbia, Carhartt, Under Armour, Billabong, Quicksilver, Rip Curl, and Ten-80.
O'Neill Santa Cruz Stretch Boardshort
Stretch material for comfort
Superfly closure
Side pocket
Screened logos
Wont inhibit movement
Billabong Men's All Day Solid Boardshorts
Great shorts for all day wear
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Billabong All Day Anti-Rash Undershort
Silk touch fabric protects against rash
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Made from 91% nylon / 9% spandex
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Made of 100% ringspun jersey cotton
Soft cotton finish reduces irritation
Regular fit is perfect for motion and relaxation
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Life is good Wakeboard Tee Shirt
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Pigment dyed, enzyme washed
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O'Neill Heist Boardshort
Stretch material for comfort
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Men's O'Neill Short-Sleeve Skins
4-way stretch nylon/spandex material
Lightweight and durable
Crewneck creates neck seal
Carhartt Men's Workwear Short-Sleeve Pocket Tee
Most colors made from 100% cotton fabric
Side-seamed construction minimizes twisting
Rib-knit crew collar for a snug, comfy fit
Chevron-shaped left-chest patch pocket
Body Glove Men's Pro 3 Full Wetsuit
Wind-resistant Fairskin panels on chest and back
Quadraflex 4-way stretch in shoulders and arms
3mm neoprene body and legs; 2mm arms
Superflex stretch kneepads
Flatlock stitching and smoothskin collar
Quiksilver Men's Rocky 3 Boardshort
Ultra-durable 100% polyester Dynasuede fabric
Contrast-color topstitching for visual interest
Drawcord-adjustable waistband; hook-and-loop fly
Flap-closed cargo pocket with drainage eyelets
Billabong Men's All Day Faderade Boardshorts
Great shorts for all day wear
Platinum X Quad stretch
H2 Repel coating
92% recycled polyester/8% spandex
Under Armour Men's Charged Cotton Short-Sleeve Shirt
Moisture-wicking feature eliminates perspiration
4-way stretch offers superior comfort and mobility
Soft, comfortable pima cotton fabrication
Double-stitch shoulder detailing
High-density foil-coated logo treatment
Life is good Tubing Tee Shirt
100% ring-spun combed cotton
Pigment dyed, enzyme washed
Tubing design
Guide Series Men's Short-Sleeve Nylon Fishing Shirt
Quick-drying, breathable, moisture-wicking
Lightweight 100% nylon woven fabric
Built-in UPF 50+ sun protection shields your skin
Strategic venting panels help prevent overheating
Flip-up sun collar; multiple pockets; rod holder
Ten-80 Men's Shader Rash Guard
Breathable nylon material
Loose-fitting rash guard
Durable flatlock stitching
SPF 50 protection from the sun
Columbia Men's Bahama II Short-Sleeve Shirt
100% nylon
Omni-Shade UPF 30 sun protection
Quick dry
PFG apparel provides superior fishing wear


text:
1006 Collection Faceplate for HES 1006 Series Electric Strikes for Unit and Mono Locks
1006 Series faceplate to customize the functionality of the HES 1006 electric strike for unit and mono locks.
The 1006 Electric Strike Series is the strongest and most versatile electric strike available. It meets or exceeds every standard developed for electric strikes. With twenty-seven faceplate options, the 1006 can accommodate virtually every type of lockset on the market.
- For use with unit and mono locks.
- Compatible with Unican, Sargent, and Corbin-Russwin locksets.
- After releasing the latchbolt, the keeper returns to the locked position.
- Dimensions: 4-7/8" x 1-1/4"
Headquartered in Phoenix, Arizona, HES is a leading manufacturer of electric strikes and locking devices for the access control industry. They are committed to providing electromechanical locking solutions and support that create safety, security and peace of mind for their customers.
Additional HES Links
HES ZBLK Product Specifications
|Approved for Commercial Use
|Exit Device Type
|Unit and Mono Locks
|Stainless Steel
|Product Class
Installation Resource Center
Whether you are installing the product yourself or hiring a professional, our installation Resource Center has everything you need to get your project done. Visit the Installation Resource Center to get started.


text:
<< Back
Create-Your-Own Collage It Tumbler - Black, 16 fl oz
Item# 011025478
Product Info
A customizable acrylic tumbler you can personalize with favorite photos and mementos.
Product Details
Create-Your-Own Collage Tumbler, Black, 16 fl oz
A customer favorite, this customizable acrylic tumbler lets you enjoy Starbucks® coffee while expressing your creative side. Just twist off the base, remove the paper insert and use it as a template for your colorful collage. Add photos, team logos, concert tickets or love notes, which easily adhere to the black paper liner. You can even use the insert as a template for printing your own images. The insulating double-walled tumbler with the flip-top lid is made with 18% post-consumer recycled materials and holds up to 16 fl oz. Hand wash only. Do not microwave.


text:
Today will end up being that day you look back fondly on and think, "Remember that?"Read more
Dear Buddy,
Tonight you blew our minds with your ability to spell an entire birthday card for your teacher and read your Dinosaur book without needing much help. You practically outdid most of my previous freshman college students with your math test and ability to speak adverbs properly. So yea, we're sort of expecting great things from you.
We chose a book called "The Human Body" to read tonight. To be honest, you couldn't decide between that, the airplane book and another dinosaur book but Mama can't take another book about the big ass... Read more
I wonder if my children will remember me as constant motion. Not a specific task, like cleaning their rooms while we talk about their day, or how I make dinner when we discuss their homework, or the laundry that I'm constantly walking up and down with from room to laundry and back. No, more like a blur of my historic self, a gusian filter placed over the presence of me in their memories.
Like my own mother is to me in my childhood; Always moving: a presence, a tickle monster, a card player, a disciplinarian. She is a blur of the eighties, a wisp of the nineties.
I... Read more
When I first started blogging in 2003, there were only a handful of blogs compared to today. We didn't understand the implications of over-sharing your journal on the Internet, we didn't fully grasp the complexity of the media. In fact, one day in 2004 when my daughter was about three months old, I wrote a post about her peeing on me and said something about us having just had our first mother-daughter standoff. Someone commented that I needed to find better material than just steeling Dooc'es posts. I didn't even know who Dooce was at the time (that was my... Read more
In an inadequate attempt to capture the spirit of a few hundred geeky women sharing advice, knowledge, code snippets, work ideas, and life discussions, I can summarize as best as I can.
In a word: Support.
In two words: Comforting Validation.
In Three Words: We Laughed Together.
In Four Words: I made new Friends.
In Five words: I came away more empowered.
In six words: We gathered to solve big issues.
And in seven words: I hope we see you in Seattle.Read more
You giggle as I kiss your cheeks. I hold your hands as you turn your face left to right, giving me full access to the large, luscious cheeks, round and red. You laugh as you spit and shove off my kisses. I pretend to look sad and then hold your arms and start the process over. You are giggling as you pretend to stop me. I win at the kisses, landing on your cheeks as you laugh. You tell me I'll never give you another kiss again. I chuckle. "Do you remember the Love You Forever book?" I ask. You shake your head no. "The mom comes for all of her son's life... Read more
I remember the roads to my Grandmother's house. We called her "Bamma" to distinguish her from my maternal Grandmother, who would later be know simply as G'ma, and hold an even more important role in my life. As a young child, growing up in the suburbs of Houston, we would make the six hour trek to my Bamma's house, just north of Austin. I remember the terrain changing to a hilly roll.. I remember the van's AC unit working with an easier hum as we drew closer to my Bamma's house. I remember my dad going over some of the rolls of the road and yelling... Read more
Brain wakes up, "Hey! We didn't make kids' lunches! It's too late for us now. What should we do?"
Heart answers, "Um, tell them to fend for themselves?"
Brain replies, "Uh, you mean 'Buy Lunch Tomorrow'? Sure, ok We've got money in their accounts for lunch."
Stomach wakes up, "Did someone say lunch? Because I didn't eat that today and I know it's late, but we could really use some…."
Brain interrupts, "STOMACH! No, down. It's time for bed. In fact,... Read more
Tonight I checked on your sister but not you. It's not that I didn't want to; It's that I didn't realize how much the door jams would swell in the heat and rub against the door when I tried to open one. So as I squeezed in to your sister's room with a loud "thhhhhhuuuummmmmpppppppppbbbbbb" and heard her squirm in her bunk, I knew my chances of waking you up were even greater. Also, your dad checked on you both just moments earlier because he is not as afraid to wake you both. I, however, remember countless nights of your flopping about in my belly... Read more
Day 1 of my new plan: "Living For The Story," which, in reality, is more like "Living the Punchline" because y'all - Seriously.
You know the phenomenon where woman want curly hair who have wavy/straight and curly hair women are always trying to straighten theirs? I'm no exception. My sister and her daughter have the envious curls while my daughter and I are stuck with straight, stringy, flat, lifeless hair. It's the kind of hair nobody talks about.... Read more


text:
VPIMShort for Voice Profile for Internet Mail, a method for encoding voice mail messages as data, enabling travel via the SMTP mail protocol over IP networks. VPIM uses MIME to encode messages in multiple parts, which are decoded by VPIM-compliant voice mail systems at the receiving end.
The future remains, well, cloudy. But either way: Amazon, look out. Microsoft is gaining fast. Read More »Hype Versus Action in the Developer's World
Often times technologies start as hype but with time become adopted. As a developer or technologist, it is worth reading the hype and knowing the... Read More »Microsoft Hyper-V Network Virtualization Q&A
The top 5 Hyper-V questions with answers provided by Nirmal Sharma, a MCSEx3, MCITP and Microsoft MVP in Directory Services. Read More »
Webopedia Polls: Is iPhone 6 or iWatch on your list? Read More »How to Create a Desktop Shortcut to a Website
This Webopedia guide will show you how to create a desktop shortcut to a website using Firefox, Chrome or Internet Explorer (IE). Read More »Flash Data Storage Vendor Trends
Although it is almost impossible to keep up with the pace of ongoing product releases, here are three recent highlights in the flash data storage... Read More »
Stay up to date on the latest developments in Internet terminology with a free weekly newsletter from Webopedia. Join to subscribe now.
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text:
LemonFree has found some important recall information regarding 2012 Chevrolet Express vehicles2012 Chevrolet Express (5/15/2013)
Campaign Number: 13V225000
Component Name: FUEL SYSTEM, OTHER
Manufacturer: General Motors LLC
Description: General Motors LLC (GM) and IMPCO Automotive Division of IMPCO Technologies, Inc. (IMPCO) are recalling certain model year 2011-2013 Chevrolet Express and GMC Savana Cargo vans that have a compressed natural gas (CNG) fuel system installed as original equipment by IMPCO. The fuel systems, manufactured February 14, 2011, through February 20, 2013, have a fuel shut-off solenoid connector to the CNG tank that may corrode and form a short.
Defect: A short at the connector may cause overheating, resulting in an increased risk of fire.
Corrective Action: GM will notify owners and GM dealers/fleets will perform the remedy which will include replacing the solenoid assemblies and fuel pump fuses and adjusting the wiring routing. The recall began on August 5, 2013. GM's number for this recall is 13139. Impco's number for this recall is FA13GM001. Owner's may contact GM Fleet Action Center at 1-800-353-3867.
Campaign Number: 12V112000
Component Name: STEERING:GEAR BOX:SHAFT PITMAN
Manufacturer: General Motors LLC
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GAYS MILLS, WI (WXOW)—The people of Gays Mills have come to expect flooding. But this time they feel like they've dodged a bullet.
This weekend, high water didn't affect as many people as the floods of 2007 and 2008 partly due to the village board's decision to move some homes and businesses to higher ground back in 2009.
"This year we were expecting the worst and got blessed by not having the worst," Patrick Brockway, President, Village of Gays Mills said.
Brockway said ten homes are affected by the high water now, but that's nothing compared to 2007 and 2008.
"We lost 35-40 homes in the downtown area so we had less people to worry about," Brockway said.
Brockway used to live downtown, five blocks away from the river.
"I bought this place because it never was flood water here, ever," Brockway said.
After being flooded two years in a row, like many others in town, Brockway moved to higher ground.
"It was a great relief to move," he said. "I know my two girls were happy when I moved out of here so they didn't have to worry about their father."
Even the library abandoned their main street address in 2009.
"We were closed for a month doing repairs to walls and pulling up carpeting," Maura Otis, Library Director said.
Otis said this flood is easy.
"When we woke up to the call the water was coming up it felt completely different," Otis said. "I didn't have to worry about my workplace. I didn't have to worry about my house. The only thing I had to worry about was my shed."
But, they're not in the clear yet.
"Comes down south of Viroqua and all goes down through here so we still have that water to come through," Brockway said.
Brockway said the more time between rain the better because they're still waiting for these waters to recede.
On Monday night, Gays Mills was still under a flood warning.
Flood stage is 13 feet, the Kickapoo River is currently at 14.9 feet in Gays Mills.
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Rumor has it that you're pretty good at Wii Sports. Do you dare challenge someone else? Come by the Chapman branch the first and third Tuesday of the month and put your Wii skills to the test!
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The Super-Sonic 100 412 Straight Cabinet is the partner of the 100-watt Super-Sonic 100 Head and features four 12" Celestion® Vintage 30 speakers, straight-design enclosure with high-grade Baltic birch-ply construction for increased resonance, casters and included cover. Available in Black/Silver and Blonde/Oxblood.
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The index below shows a listing of all active USA TODAY reporters, organized alphabetically. Click on a letter in the navigation to go directly to that part of the list. Next to each reporter name are two links - one for that reporter's personal profile, if they maintain one, and the second for an index of that reporter's stories, sorted from newest to oldest. Following that is a link to the reporter's RSS feed that you can use to be notified of new stories or blog posts published by each reporter.


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How To Make Soft & Chewy Caramel Candies
Cooking Lessons from The Kitchn
Let's talk caramels. The candy kind. The chewy, melt-in-your-mouth, deeply sweet, and insanely addictive kind. These make some of the best gifts ever, whether the event is Christmas, a birthday, or a thank you for a favor. Or no reason at all. You probably already have the ingredients in your pantry, and if you haven't made caramels recently, you probably don't know how easy they can be. Grab a bag of sugar and your candy thermometer, folks! We're making caramels today.
Two-Step Caramels - I prefer a two-step approach to making caramels. First you cook the sugar syrup, and then you stir in the cream and melted butter. I've seen (and tried) some recipes that have you cook everything together, but I feel that the two-step process gives more reliable results.
Temperature of the Sugar Syrup - Look at enough caramel recipes, and you'll notice that there is a huge range of temperatures for cooking that initial sugar syrup, from 250°F (hardball stage) to 320°F (hard crack stage). I spoke with pastry chef extraordinaire Stella Parks of BraveTart and she confirmed my suspicion: since we're not usually cooking the syrup until it literally caramelizes (which happens at 330°F), any sugar syrup within this temperature range will make caramels.
12/20/12 Update: The more feedback I've gotten from you and the more batches I've made myself this holiday season, I believe that a higher temp for the initial sugar syrup (300-320°F) results in darker-colored and firmer caramels that are also less likely to crystalize. Cooking the sugar syrup to a lower temperature (250-275°) gives you lighter-colored and more taffy-like caramels without adding extra cream, as mentioned in the next note.
Soft vs. Firm Caramels - Stella also mentioned that she feels that the amount of cream (or other dairy) used in the recipe has more affect on the texture of the caramels than the temperature of the sugar syrup. After comparing two different caramels made with different amounts of cream, I have to agree. The recipe below makes chewy caramels that are on the firmer side. For caramels that are more taffy-like, try increasing the amount of cream by 1/4 - 1/2 cup. (Eventually, though, you'll make a caramel sauce that won't set into candies if you continue adding cream.)
Making caramels for the first time can feel pretty darn intimidating. Here's my advice: read through the entire recipe before starting, make sure you have all the right equipment, and use a reliable thermometer. Don't walk away or answer the phone while you're making the caramels — the temperature can creep along slowly and then suddenly shoot up. But if you're paying attention, then nothing will surprise you.
Now, the second time you make caramels, you'll be an old pro. In fact, this caramel-making knowledge can be a bit dangerous. The ability to whip up a batch of caramels on a whim is a power that should not be taken lightly, after all. Just promise me you'll use your power for good.
How to Make Soft Caramel Candies
What You Need
1 cup heavy cream
4 tablespoons unsalted butter
1/4 teaspoon salt
1 1/2 cup white granulated sugar
1/4 cup corn syrup
1/4 cup water
1/2 teaspoon vanilla extract
8x8 baking dish (or similar size)
Parchment paper
2-quart saucepan
4-quart saucepan
Instant-read thermometer or candy thermometer
Wax paper
1. Prepare the caramel mold. Line an 8x8 baking dish with parchment so that excess paper hangs over the edges. Spray the parchment and the sides of the pan with nonstick spray.
2. Melt the butter in the cream. Over medium heat, warm the cream, butter, and salt in the 2-quart saucepan until the butter melts. Remove from heat, but keep the pan close by.
3. Combine the sugar, corn syrup, and water. In the larger 4-quart saucepan, combine the sugar, corn syrup, and water. Stir until the sugar is evenly moistened and you form a thick grainy paste. Wipe down the sides of the pan with a damp pastry brush so there are no sugar crystals above the surface of the sugar mixture. Clip the instant-read thermometer to the side of the pan so that the heat sensor is immersed in the sugar. Do not stir the sugar after this point.
Note: The large saucepan is necessary because the sugar will bubble up and triple in size when you add the cream. Do not substitute a smaller pan.
4. Cook the sugar syrup. Place the pot with the sugar mixture over medium to medium-high heat. Let the sugar syrup come to a boil without stirring. At first, you will see small bubbles around the edge of the pan, which will eventually move inward. Around 250°F, the sugar syrup will turn transparent and boil rapidly. Around 320°F, the syrup will darken slightly and smell caramel-like. You can proceed to the next step any time after the syrup reaches 250°F and before it reaches 325°F.
Note: If your instant-read thermometer isn't quite submerged into the sugar, you may need to tilt the pan to get an accurate reading. Simply tilt the pan by the handle until the thermometer is submerged a few inches in the sugar syrup. If the syrup hasn't reached 250°, wipe down the sides with a pastry brush again. If it has, there's no need.
5. Whisk in the cream and butter. Turn off the heat under the sugar syrup. Slowly pour the warm cream and butter mixture into the sugar syrup while whisking the sugar syrup gently. The sugar syrup will bubble up and triple in size. Stop whisking once all the milk and butter mixture has been added.
6. Heat the caramel to 245°F - 250°F. Return the pan to medium to medium-high heat. Let the caramel come to a boil without stirring. It will start off as a soft buttery yellow and eventually darken to reddish-brown caramel. Remove from heat when the caramel reaches 245°F to 250°F.
7. Whisk in the vanilla. Quickly whisk the vanilla into the caramel.
8. Pour the caramels into the mold. Immediately pour the caramels into the mold. Do not scrape the pan (there are sometimes hard burnt bits on the bottom). Knock the pan agains the counter a few times to help air bubbles work their way out.
9. Let the caramels set. Set the caramels somewhere out of the way to set, for at least two hours or (ideally) overnight. Once the caramels have cooled to room temperature, you can cover the pan.
10. Cut the caramels. When the caramels have set, lift them out of the pan by the parchment paper flaps and onto a cutting board. Cut the caramels into candies with a very sharp knife. If the caramels stick to your knife, spray your knife with nonstick cooking spray.
11. Wrap the caramels in wax paper. Cut squares of wax paper a little longer than your caramels. Wrap each caramel in wax paper and twist the ends closed. Caramels will keep at room temperature for about two weeks.
Additional Notes:
• Softer Caramels: The softness of the caramels is mainly a result of the cream. This recipe makes fairly firm, chewy caramels. For softer, taffy-like caramels, experiment with adding an extra 1/4 cup to 1/2 cup of cream to this recipe.
Caramel Variations:
• Salted Caramels - Add two teaspoons of salt to the cream mixture at the beginning of the recipe and sprinkle the finished caramels with coarse sea salt.
• Gingerbread Caramels - Add 2 tablespoons of molasses to the sugar mixture. Add 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon ground cloves along with the vanilla at the very end of cooking.
• Chocolate Caramels - Increase the amount of cream to 1 1/2 cups. Melt 10 ounces of good chocolate into the cream mixture along with the butter.
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(Images: Emma Christensen)
Per serving, based on 55 servings. (% daily value)
60 Comments
There's a restaurant we go to sometimes that serves homemade caramels like these at the end of the meal with the check, and it is my favorite thing about eating there!
Couple questions: 1) Do I need to have a specific candy thermometer? Any reason I can't just use my meat thermometer (if I can figure out some way to clip/rig it to the side of the pan)? 2) How important is the corn syrup to the chemistry of the recipe? Any thoughts about substituting (maple syrup?) or even skipping it? It's definitely not something I keep around or would use for anything else...
@Broolynnina - I'd recommend picking up an actual candy thermometer (either instant-read like the one pictured, or an old-school mercury-based thermometer). Meat thermometers don't always go up high enough.
That's a good question on the corn syrup -- it's there primarily to help prevent the sugar from crystalizing and I believe it also plays a role in ensuring softer caramels. I've heard of people using brown rice syrup or Golden syrup (like Lyle's) as substitute in caramels. Tapioca syrup is another new corn-syrup-substitute I've been seeing a lot lately.
Anyone else have experience with corn syrup substitutes in caramel candies?
I've used honey with good results. I've also used rice syrup.
Would using brown sugar instead of white significantly change the recipe any? I have some brown sugar that has gotten rather hard and I thought melting it down for caramels would be a good way to use up the really boulder-like bits.
I just make caramels last night! Smitten Kitchen's apple cider caramels, to be exact. It uses apple cider, white and brown sugars, cream and butter, along with salt and cinnamon. But this being my second time making them, I experimented by using Earth Balance margarine and almond/coconut milk to make them vegan. And they still turned out deliciously! The first time I made these, I used a meat thermometer--which is a bad idea! They still worked out, thanks to a cup of cold water, but I bought a candy thermometer for this round. Much easier ...
I've made Smitten Kitchen's apple cider caramels, too, which doesn't include any corn syrup in the recipe. Maybe the brown sugar has enough molasses to help keep the sugar from crystallizing?
I really like how her recipe cooks all the ingredients together instead of dividing it into 2 steps. Can you explain what you mean by more "reliable results"? What were the less-reliable results?
Lastly, does anyone have any suggestions on how to add fruit purees (like mango or passion fruit) to caramels? Should I add them in the beginning or the end or does it matter?
Can't wait to try this at home. It will make great home made gifts..... How well do they travel? Would like to send some to some friends & relatives.
I would think that cooking the sugar without adding any of the ingredients to the caramel/softball stage first would keep it from crystallizing, needing no corn syrup.
Used to work at a pastry shop that made its own caramel sauce and caramel candies and they never used corn syrup, just white sugar, butter, cream, and I think some vanilla.
@Emma Can we use frying thermometer? if the Meat one don't go high enough like you've said?
Thanks - this looks great. I cannot wait to make the salted and chocolate versions.
If you have a glut of fruit, you could make pâtes de fruits (fruity jelly sweets), using equal amounts of fruit and sugar. We made a quince and ginger batch, delicious.
Can anyone recommend an online source for small candy wrappers (I know I can use wax paper squares but want real candy wrappers) and small bags, maybe with string ties, for packaging?
@joyosity - The "cook all at once" recipes that I've made sometimes get strange textures: graininess or the butter separates or softer than I'd like. If you've found a recipe that works for you, then that's great! I just ultimately settled on this 2-step method because it makes the kind of caramels I like, every time.
@Coffee4cr - if your thermometer goes up to at least 250°F, I think you should be fine! Just check its highest temp before you start cooking.
I have made caramels for years that require 3 pints of cream added at different stages. Turn out soft and chewy everytime. A favorite gift at anytime of the year. Making them next week.
These caramels are so good! I especially like the addition of Maldon salt.
The recipe I use is easy, both from the standpoint that there's no measuring (except for the vanilla) and because everything is added at once. I've made this many times and never had it fail. We go to 244 because we like soft caramels. This makes a large batch!
Colleen's Christmas Caramels
Combine in large heavy pan:
1 lb butter
1 pint light Karo Syrup
1 can sweetened condensed milk
2 lb light brown sugar
1 Tablespoon good quality vanilla
Pour all ingredients in a heavy pan with tall sides. Cook on medium-low heat until the mixture is melty, then wipe sugar from sides with a damp paper towel. Stir often on medium temperature and gradually bring up to 244 degrees on a candy thermometer. Quickly remove from heat and add 1 tablespoon vanilla. Pour into well buttered jelly roll pan. Cover with chopped nuts if desired (toasted pecans are good).
While lukewarm but set, turn onto a large cutting board and cut into small squares. Wrap with wax paper. Store in cool place.
wow, I just found my vegan cousin's christmas present! How exciting, I'll try the margarine and coconut milk suggestion.
Out of curiosity, what happens if there are sugar granules that don't get washed off the side of the pan during the pre-boiling stage?
@cicero The reason you wipe down the sugar is because stray grains of sugar can trigger crystallization. In candymaking you want to control the crystalization.
Can be kept at room temperature for two weeks... But can they be refrigerated and still keep their texture?
@HeatherMichelle - It's fine to refrigerate them. They'll be pretty hard if you try to eat them straight from the fridge while still cold, so let them sit on the counter for a few minutes to soften again before eating.
Plan to make up a batch of these and provide these as an extra gift with the presents I plan to give to family and friends!
I tried to make caramel once and what a disaster it was..sugar crystalized on the bottom of the pan and was it formed a big flat block...not only i wasted time and money, i had to spend days scrubbing the pot...lol
I should give it another try.
www.papermart.com has some amazing stuff in the way of wrapping/boxes/bags - I've ordered from them before. Specifically they have foil candy wrappers here:
I have used this recipe with honey from Two Tarts and they turned out delicious! I love the subtle flavor it adds as well.
@sygyzy, you can sometimes find candy wrappers and other packaging in craft stores like Michaels or AC Moore in the Wilton's baking section. (And elsewhere in the stores now that' it's the holidays!) Martha Stewart has a line of stuff for gifting home cooked yummies, too, same stores.
I don't know about using brown sugar in this recipe, but you can always soften up hardened brown sugar by putting a chunk of break in the package of brown sugar. It sounds weird...but a chunk of bread in there softens it up overnight.
What kind of candy thermometer would you recommend?
@katyab - I've been using the one pictured for years, and I use it for everything from checking roasts to making candy. If you don't have one, I think you'll need to pick up a thermometer clip to go with it in order to hang it from the pan. Here's the latest version:
CDN ProAccurate Quick-Read Thermometer
Espresso Thermometer Clip
Thank you SherryBinNH!
Why is the article titled "How to make SOFT, chewy caramels" when the recipe is actually for FIRM caramels? I know it tells you how to make them softer up above, but if someone skips the initial explanation and just copies the recipe they won't get soft caramels.
does anyone know if it possible to make these using goat milk? Or would that totally wreck the consistency & one would need to find goat cream? I've had french goats milk caramels that were amazing (not super soft, but normal toothsome caramel) and I want to try to replicate...
I frequently make caramels using the epicurious recipe for fleur de del caramels and tripling the amount of salt. It may sound like a lot of salt, but it never tastes overly salty and tends to get rave reviews:
@sygyzy - I have ordered candy wrappers from this website and absolutely love them. They are such a time-saver and make my finished product look more professional than self-cut wax paper squares:
I made these on the weekend, if I was to do it again I suggest more butter & cream. They're delicious, but I worry for my poor teeth. Mine ended up so brittle I may end up breaking them apart and using them to make cookies, which is a happy accident.
I plan on trying to make them with goat milk, I will let you know how it turns out!
I added the extra 1/4 cup of cream and they're still hard. My husband said that they're "werther original-ish" (I added half a real vanilla bean). It would make a fantastic sucker but I fear for my crowns so I refused to bite into it. It's also not brittle enough for a almond roca treatment so I'll probably melt them down in more cream for either softer caramels or caramel sauce.
I made the chocolate version after the salted caramels turned out so well, and I'm a little disappointed. As I'd feared, heating the mixture with chocolate to 245 made them taste a little burnt. Did I do something wrong? Maybe I'd stop around 230 next time? Or maybe that's just the inevitable result of using chocolate?
I made the salted version of this recipe, very precisely following the technique instructions, and I either had amazing beginner's luck or this recipe is out of this world. The caramels are SO good! I used Maldon salt, and I didn't have vanilla on hand, so I substituted a teaspoon of B&B liqueur. Once the caramels were cool--about two hours--I covered the pan with foil, let them sit overnight and cut them the next morning. They were melt-in-your mouth soft, but not gooey, flavor was absolutely perfect. Can't wait to try the chocolate version.
I just used your recipe - but subbed 1/2 cup honey for the corn syrup + water. worked great! I also used 1/4 cup more cream and they were very soft and chewy. Thanks for the tutorial!
Following up on my comment from yesterday--I just finished making my third batch of these. Made the chocolate version for batch two--also delicious, although totally different from the salted ones--like elegant tootsie rolls. I used a semi-sweet 62% cacao Scharffen Berger chocolate bar, two teaspoons of B&B instead of vanilla, and I salted them on top with Maldon sea salt. I removed them from the heat at 246 degrees, instead of 248, as I did for the salted ones--I think they would have been hard, if I hadn't--as it was, perfect. Suffice it to say, I love this recipe. It will get trotted out at the holidays every year from now on.
When following the recipe for the chocolate version precisely, I got the temperature in phase two just to 250 when the mixture was began to burn. When I cooled the batch it was gooey - almost unusable. Any tips? All other versions came out fine.
I just used this recipe to make caramels for the first time and they came out hard as a rock. I followed it to the letter BUT I'm wondering if living above 6K feet effected them? Also, I just realized I used whipping cream not heavy cream. Would that make a difference too? Any help would be appreciated, thanks!
@Jessica - Yes, I think the altitude probably affected it. (Also, whipping cream has a lower fat content than heavy cream.) I'm not an expert on high-altitude cooking, but I know that the water-sugar mixture will boil at a lower temperature, so by the time you get up to temp, more of the water has boiled off than normal. This would probably result in more brittle caramels. This site has a better explanation and a formula for adjusting the cooking temperature for altitude: http://baking911.com/quick-guide/how-to-az/candy-sugar-syrup-temperature-chart
@DM0841 - Hmm... Try cooking the initial sugar syrup to 310-320 degrees for this one and/or using a little less cream than I suggested.
I just made this for the first time and first time trying to make caramels. It didn't turn to a nice golden reddish color before it got to the temperature it said to go ahead and poor it into the mold. Now it's more of a golden yellow color. In the future, should I go ahead & continue cooking it until it turns the color I want or strictly adhere to the temp guideline?
Isn't it obvious? Continue cooking until you get to the color you want. Actually, having made caramel many times, I can tell you that the temperature doesn't matter at all for a recipe like this. More for non-caramelized candies where it's difficult to see the results of heating (no color change). For caramel, you know the color you want!
You don't ever need to scrub caramel or sugar stuck to a pot! You can just add water and then bring to a boil - the crystals will dissolve in minutes.
Hi Emma, Just wanted to let you know that I followed your recipe, your very easy to follow recipe, and my caramels came out perfect!! I was nervous, excited, did I mention nervous but had everything prepped and followed the steps to the letter. They're delicious! They're soft and chewy and gorgeous! Thanks so much for the recipe. ;-)
by the time my candy thermometer (brand new! bought just for this recipe!!) got to about 275, the caramel was much much darker than in the pictures here. it was more chocolate-colored. it's setting up now, so i'm not sure yet how the final product turned out, but i scraped a little spoonful out of the pan and it tastes kind of burnt. which is not necessarily a bad thing (kind of interesting!) but i don't think it's really how it was supposed to turn out.
do you think this is a problem with my thermometer? or did i do something else wrong?
I was so excited when my first batch came out that I decided to give the chocolate variation a go. Sadly this was a disaster. As many commenters reported the chocolate has a tendency to burn and or separate. I used a bittersweet 90% cocoa variety which I often use to bake with and I am wondering if that was part of the problem. Can you clarify what "good chocolate" and if the temperatures should vary from the original recipe when making this variation?
Put it in a pot of boiling water to check the thermometer
My caramels came out hard and crytalized and very very sweet. What did I do wrong? I noticed they reached the 250 faster than you said and didn't get as brown...should I lovver the heat next time?
It says that this recipe and 8x8 pan size make about 55 caramels but mine made far less. Only 21 caramels. Is it okay to double the recipe?
I want what is the difference between caramels from boiling sugar and the one where a can of condensed milk is boiled. Is it the same thing?
I tried making these for the first time this week -- two batches, one with corn syrup, one with honey: http://sfamo.com/2014/02/28/caramels/
They both turned out great, but the honey ones seemed a little softer, and a few shades darker. Flavor-wise, the honey was the dominant flavor. The butter and vanilla flavors didn't come through like they did with the corn syrup ones.
They don't sell Heavy Cream where I live. Could I use whipping cream? What percent does the cream need to be?
I had an uncle used to make caramels adding cream several times during the process. I haven't eaten any as good in over 40 years. It was superb.
Any chance you might share that recipe?
My friend's birthday is in a month's time and I have been thinking of making her a bunch of different chocolate creations like chocolate hearts and chocolate truffles and now I'm thinking of adding chocolate covered caramels! So my question is, will I need to make the caramels firm like your recipe or will I need to add extra cream to them to get them soft? Will the soft taffy like caramels hold their shape without bending if I were to dip them in melted tempered chocolate? Will the firm caramels still be chewy without being too tough and brittle?
I'll tell ya what, I came across this recipe yesterday and made a first batch which came out WONDERFULLY.
They went so fast that I went home and made a double batch last night. Again, soooo delicious. In fact I modified it a bit (higher heat and less cook time) bringing it to 325 before I put in the cream mixture (just under a soft crack) and then waited for it to cool down and brought it back up to 255 (hard ball) and these little guys were soooo perfect, it was pliable like taffy.
The ONLY problem I had is using wax paper to line my 8x8 pan. The caramel wants to stick to it no matter how much butter or cooking spray I put on, so I have to surgically remove it by sliding my knife under it. At that point I can flatten out the caramel, get it into some saran wrap and put it in the fridge to firm up for cutting.
I'm not sure what exactly I'm doing differently other than bringing it up to temp faster, but it seems like I should be having much harder candies than the stringy, chewy pieces of heaven I'm getting.
I just know that if you follow the recipe and add a little more vanilla and use a sweet cream unsalted grass fed organic butter (4 tbs) and then use 3 tbs of SALTED butter you can leave out the extra salt and still be amazed at the contrast of flavors. You almost don't even need to chew them, they start dissolving in your mouth fairly quickly.
Excellent recipe and I won't be using anything else to make my caramels! Thank you so much!
I made this recipe last evening for caramel apples. I liked the fact that this recipe didn't call for 1/2 stick of butter as some other recipes do. Sadly, I burnt the first batch, but it was totally my error because I was relying on my thermometer. In my experience with caramel and caramel sauce, I find there is a very very fine line between perfect and burnt. Use the thermometer as a gauge. Not one to give up, I began again and this time relied on my gut. As soon as the syrup began turning a light brown (instead of amber) color, I removed the pan from the stove and whisked in my cream and butter mixture. If you are going to use for caramel apples, make sure that you have prepped them beforehand by dipping in boiling water for 5 seconds to remove the wax and dry thoroughly. Keep the apples cool in the fridge until you need them. Let the caramel cool slightly for a few minutes then dip your apples. Then, you can add other elements like crushed cashews or pretzels. When the caramel dries, drizzle on some melted chocolate and return to fridge to set.
Again, I think the lesson here is to look at the color and rely on your gut. Once you get that bitter burnt taste, there is nothing you can do to correct it, except to start over. As with any recipe, the more you practice your technique the better you will become, and the better feel you get for it. This is a wonderful recipe. Thank you for sharing.


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We went to a teensy island in McGregor Bay in Lake Huron, Northern Ontario. We got back last night at 2 AM. There were two 18-hour travel days (AAAUUUGH!!!!). Yesterday started at 8 AM, with a boat ride and then a car ride and then three plane rides. The island had no electricity, no phone service, and we actually didn't even have lamps in our cabin because they were too close to the bed and Ronin kept poking the mantle on the propane lamp so we couldn't light it.
We had a wonderful time. We spent most of our time roaming around the island, looking for blueberries. Claire got really good at picking the ripe blueberries, although Ronin was a little indiscriminate and ate green ones too. We went for some canoe rides, which is REALLY difficult with two rowdy babies. I managed to cook dinner for 8 people a few different nights on an antique gas stove. The babies spent time with their great-grandparents. Nobody got sick or fell in the water (more than to knee-length, at least). We got a lot of mosquito bites. The twins LOVED it. They even did really well on the travel days, except during the last three hours of the flights both ways. Better than on our 3 1/2 hour trip to Wyoming last month. Still, it's not something I'll undertake again lightly.
On our way back last night someone became ill on the plane and I was the only person on board with any medical background so I had to tend to the passenger for a while. I felt torn, leaving my babies but feeling like I was the only person who could help this guy who was in distress. I had them keep him on oxygen and have EMT meet the plane in San Francisco, but was glad I didn't have to divert the plane. DH was proud of me, and thought it gave us more wiggle room in case the babies were unruly.
Except for the actual travel days, however, we kept talking about what a great experience it was and how we might like to make it a regular occurrence. On the other hand, we could have gone to Thailand faster and for less money.
Here is some picture overload.
Island with main cabin
My aunt helping the twins drive the motorboat
Claire and Ronin looking for blueberries behind the guest cabin
Refusing to pose for pictures in their new HeatherJ shirts
Going for a stroll
Looking for fish off the dock
Four generations
Lydia, wow, your trip looks like it was awesome! It looks so pretty there! I want to go to Canada one of these days.
I was worried that this situation would end up taking up a lot of my time too, but luckily it didn't. For my sake, the babies' sake, and most of all for the patient's sake.
And yes in the picture, there are a lot of similarities between us, aren't there? I look most like my aunt, I think, always have. We have a picture of us together where we look almost like twins. I assume I look least like my grandfather.
Congrats on a little girl!
Less then 24 hours until I leave for Vegas! Woooohoooooo!!!
I confess I have a confession I can't share.
I confess I have zero patience today as well, and if these kids don't take a nap soon, I might throw myself out my window!
Ashley - 25, Chris - 27, Elizabeth - 9-22-04, Alexis - 12-19-08


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You Don't Mess with the Zohan posterCopyright by respective production studio and/or distributor. Intended for editorial use only.
Directed by: Dennis Dugan
Cast: Adam Sandler, Emmanuelle Chriqui, John Turturro, Rob Schneider, Kevin Nealon, Mariah Carey, Nick Swardson, Lainie Kazan, Dave Matthews, Ido Mosseri


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Product Description
The High Temp Thermodisc is a safety switch located near the convection blower. This important safety auger shutdown switch will monitor over fire in the stove. It is used in all pellet stoves and Multi-Fuel stove. Limit degree 300-50F
- Related product #PP3220 300 degree high limit switch (Replaces #CE-090-21)


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Product Description
These are "Bad to the Bone" Targets, featuring the infamous Emerson Skull. This is the same skull seen on the helmets and gear on US Navy SEAL Platoons in some of the world's hottest spots. This skull logo that has truly become, "Famous In The Worst Places" is now available for those of you "With Bad Intent."
Overall size is 11″ 17″ and sold in packs of 5 for $5.00/pack.


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Transition to Practice Series Program Presented by the ISBA Membership & Membership Benefits Committee
The ISBA has planned this series (on Feb. 26 & April 2) to provide practical no-nonsense guidance for law students and new attorneys on how to practice law. Presented at the IU McKinney School of Law, Room 245, experienced practitioners will lead these presentations on essentials every new lawyer needs to know.
Feb. 26 • 1 hr. Ethics CLE
The Professional Code of Conduct dictates much of what you can and can't do to attract clients to your practice. Learn techniques for finding and developing your client base that keep you in good standing with the Professional Code of Conduct, where to find ethical networking opportunities and how to make the most of them.
Presenters: Derrick Wilson, New Albany; Andrea Ciobanu, Indianapolis; and Marc Matheny, Indianapolis


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Still thinking of you...
When is the ultrasound?
Still thinking of you...
When is the ultrasound?
Lindsay, DH - Matt and 2DDs
I too would wait it out at least a little longer if at all possible. I realize the chances are slim the pregnancy is viable, but amazing things do happen, and for me I know I would need stronger "proof" that the baby didn't have a chance. That is a relief you can trust your dr in this!
Praying the Ob has some good answers or a good plan for you...
DD1 (7) DD2 (4) DS1 (22 months) Baby #4 EDD 7/13/14
I hope the U/S brings you some answers
Things are a little crazy, but I'm loving every minute of it My Blog
Like some of the others who don't log on a lot anymore, I am just seeing this and couldn't fail to reply. No matter how things turn out, I am just hoping that you remain healthy and safe.
Missing my thoraco-omphalopagus conjoined twin boys born on 9/18/12 at 33 weeks.
Dh (teacher, 33) and I (SAHM, 32) have been married 8 years since May.
Hoping the ultrasound brings some info and answers and not more uncertainty. Thinking if u guys
THinking of you! Praying things will be ok!
Heather-36 , Dh-34, Ds-11, Dd-5 our IVF baby & Dd-3 our surprise baby. Expecting # 4 in January 2014!!
[QUOTE=DucksLikeRain;1058798946]It was done almost an hour ago. The nurse just stuck her head in to tell me the results were back and she was going to let the dr know.
If there was something urgent, I would assume you would have been taken immediately. Hoping this is a good sign of nothing major.
Phoebe Grace 6-22-11; 37.5" and 26.2# at 2 years old! She is my wild child!
Me & Geoff, 40; DD Phoebe, our June Bug
Beta is lower today. U/S showed no obvious signs of pregnancy anywhere as expected. Could be a miscarriage in process or could still be ectopic as the beta levels I guess can do weird things with them. Possible concern on the left ovary. One maybe two cysts-I think 4 and 6.5cm-that may have everything or may have nothing to do with the pregnancy. He had to step out for a minute and is going to come back in to talk some more-he was paged by my OB just now.
no free flowing fluid?
So the plan is follow closely with my OB starting Friday. Really low threshold for pain or increased bleeding to come back to the ER. And once the pregnancy is figured out-miscarriage or ectopic and taken care of-they'll look into the cysts more. It's very likely the super bad pain I had last week was cyst related. And I guess it's also possible cysts can be hormone producing ??
I'm praying.
I think because of the tubal I had done they don't want to jump to that until the hcg has gone all the way down. And then they'll investigate the cysts. I have 2 with a possible site of a 3rd or else one of the 2 I have partially ruptured-so it's a good chance. But they don't want to focus on that and miss the more dangerous possibility.
My levels went down and then came back up again with my ectopic...by that time (8wks) the sac that was in utero at 7wks was gone but with betas still rising, spotting, and right-sided pain they said there is most likely another sac elsewhere even though they couldn't see anything on u/s. I opted for the mtx injections since the cells were growing somewhere but definitely not where they should be. I'm still being monitored...hcg went up to almost 3000 and now 4wks after the injections it's down to 81. For me, the mtx was no walk in the park but definitely the right option for us. I'm glad I waited though until 7-8wks so I knew for sure there was no baby. With close monitoring there's little to no risk of waiting it out a little.
! I'm so sorry you're going through this...you've had so much pain and loss already !! Praying for you!!
wait, what? cysts in the ovary cause PROGESTERONE not hcg.
besides that, I think the plan is right.... watch and wait with a very low threshold for getting back into the ER
praying for you.
Meg (30), DH (40) & the 4 J's (Almost 7, 5, 3.5, 21 months)
Thinking of you, Tif. Big hugs!
Oh boy... still thinking of you!
Growing fast... DD1 (6) & DD2 (4)
Forever loved, forever missed... Twin Girls with us for 19w3d 6/12/06
A corpus luteum cyst can cause a false positive. FX it's nothing more.
CL cysts do not give of hcg
Robin, a simple google search will indeed reveal to you a CL cyst CAN cause a fasle positive pregnancy test. I don't think this is the thread to argue about it.
Best wishes to you, Tif.
Thinking about you!


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Registration & light breakfast: 8:30 a.m.
CLE Presentation: 8:50 a.m. - 12:10 p.m.
Regions Bank Conference Center
One Indiana Square, 5th Floor
Indianapolis, IN 46204
3 hrs. CLE
Our moderator, Rep. Greg Steuerwald, will start the morning with an overview of the 2013 session of the Indiana General Assembly. Sen. Randy Head and Rep. Eric Koch, Rep. Matt Pierce, Rep. Jud McMillin and Rep. Ed DeLaney will delve into specific legislative action that took place in the following areas: family & children's issues, including education, business and tax law; criminal & juvenile justice; probate & real property; employment; health; and insurance.
The closing panel will identify the status of interim study committees and discuss what lies ahead for the 2014 session.


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"Thank you, I am so elated. Thank you Detroit Police." Sonia Seams and her family couldn't be happier.Their house was broken into Wednesday while no one was home. But, someone was watching, and that someone was Seams' next-door neighbor. Jerome Golston heard the commotion when the ground-floor bedroom window was broken into. And as the suspect ran out the front door carrying a sack of valuables, Golston began to run after him. "He broke out the front door and started running down the street, and I got behind him," Golston tells Fox 2's Ron Savage. Golston caught up with the suspect and tackled him to the ground. His wife called 911.Golston held the suspect down and continued to do so for approximately 30 minutes but police still had not shown up, and Golston could not continue to hold the suspect for very much longer. Golston let him go. Seams say she and her family did not sleep well Wednesday night. "All night, I kept hearing little noises, and every little thing I did, I was like, 'Somebody's at the door!'"But relief for the family came quickly. A suspect is now in custody - thanks to a dropped cell phone that was dropped in the front of the house. The phone was turned over to police and led officers to the suspect. Police say the suspect is only 16 years old. "You don't know the relief and the excitement and the relief I have right now," Seams says. As for the neighbor, he says he would help out again in a heartbeat. "It ain't right to be going around taking people's stuff for no reason."
KSAZ-TV & KUTP511 W. Adams St.Phoenix, AZ 85003Phone: (602) 257-1234Fax: (602) 262-0177


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You're leaving Wedding Paper Divas to see the Deal of the Day at our parent site, Tiny Prints.
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"I fell in the love with the design when I saw it online, and after receiving a sample - I knew it was the one I wanted! The paper is very elegant and feels expensive! I love this romantic autumn card!"
"Loved the fall branch pattern simplicity and elegance. Used Azalea color for wedding invitations, response and enclosure cards. Used majestic and charcoal for menu and thank you cards to coordinate with fall wedding reception plum colors. Very pleased with results!"
"This card was wonderful! The colors are exactly as shown, and the printing is rich and of good quality. The textured paper adds a nice touch that makes the card look and feel classy. The paper is thick and durable. I ordered mine with rounded edges, which I think makes them look simple and beautiful. Great product all around!"
"I am absolutley in love with these. They came out beautifully. My wedding is in the fall and these matched my theme so well. At the time I placed my order there was a mix up as to how the finish was to be on my order. Instead of arguing with me, WPD made the corrections and shipped it FEDEX to me straight away. The customer service, the desgins, the quality of products are all what make Wedding Paper Divas the perfect place to order from for the budget bride."
"I love how any color you put on this invite looks beautiful. The printing and paper quality are wonderful. I have made my own invitations in the past and wish I knew about these guys before!"


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Embroidered Yoga Mat Bag Set
Coordinated essentials, fashionable and functional for your practice
Roomy enough to carry even the thickest yoga mat, this brightly colored bag is hand-embroidered by Fair Trade artisans of northern Thailand. Our money-saving set pairs the embroidered bag with our purple Yoga Essentials® mat. This bestselling mat features a latex free, light tack, non-slip surface with just the right amount of cushioning for your practice.
Embroidered Yoga Mat Bag Features:
- Hand-embroidered with traditional Thai Hill Tribe designs
- One interior and one exterior zip pocket
- Adjustable strap
- Zipper closure
- Made exclusively by Gaiam
Purple Yoga Essentials® Mat Features:
- Light tack non-slip surface
- Lightweight and durable
- Made exclusively by Gaiam
Already have a mat you love? This Embroidered Yoga Mat Bag is also available for sale individually.
Embroidered Yoga Mat Bag:
27"L x 9"W
Canvas; Polyester lining
Hand wash, line dry.
Purple Yoga Essentials® Mat:
68"L x 24"W x 3mm
Latex Free
Spot clean with our Yoga Mat Wash or damp cloth with cold water and mild detergent. Dry flat. The mat may fade and become brittle and unusable if exposed to the sun for extended periods of time. We recommend storing your mat in a mat bag when not in use.


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Carhartt Men's Sandstone Santa Fe Jacket J145.01$94.99
The Carhartt Men's Sandstone Santa Fe Jacket J14, made of 12-ounce, 100% cotton sandstone and lined with quilted flannel, was built for comfort and warmth. On this Western style jacket, you will not sacrifice style for utility. Two pockets are inside and two lower-front pockets also the cuffs and waist are rib-knit to keep out the cold.
- Fiber: 12-ounce, 100% cotton sandstone duck, heavyweight
- Body Lining: Quilted Flannel
- Sleeve Lining: Quilted nylon
- Triple stitched main seams
Carhartt Men's Extremes Active Jacket J1334.41$94.99
The Carhartt Men's Extremes Active Jacket J133 is fully equipped to battle the cold weather. Inside, it is lined with quilted, arctic-weight polyester insulation and on the outside, this Extremes Active Jacket is made of tough, 1000-denier Cordura nylon.
- Fiber: 1000-denier Cordura nylon
- Two inside pockets
- Two hand-warmer pockets
- Rib-knit cuffs and wait
- Triple stitched main seams
- Water repellent
Work King Safety Reversible High Visibility Work Jacket - CSA Class 2/ANSI Class 3S241$94.99
Work King Safety Reversible Hi Visibility Work Jacket S241
- Fabric: 100% 230T polyester reverses to 8 oz 100% duck
- Safety side: Lower patch pockets
- Rib knit collar/cuffs
- 17" embroidery zipper on drop black
- 3M Scotchlite Reflective Material w/ 4" contrast backing
- Duck side: lower welt pockets
- Chest pocket
Wolverine Men's Foster 6" DuraShocks Boots W10099$94.99
A boot that offers you comfort and durability has finally arrived from your trusted Wolverine brand. The Wolverine Men's Foster DuraShocks 6" Boots W10099 look great in full-grain leather coupled with the feel of a lightweight polyurethane foam on forepart and heel with NXT Oder control sockliner footbed. The TPU midsole has countersunk polyurethane inserts. The W10099 is bound together with the Goodyear Welt construction.
- Full-grain leather
- Lightweight polyurethane foam footbed
- Polyurethane inserts
- DuraShocks Comfort Technology Polyurethane outsole
- Fiberglass shank
- Goodyear welt construction
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Description:Pentium III Xeon 2.0GHz 256K Full Processor Option KitPart Number(s)Option Part# 257456-B21
HP Processor Kits:
Manufacturer Part# 257456-B21
This is the full processor option kit. It includes the
Processor(s), Heat-Sink(s), Fan(s), Thermal paste
and VRM (Voltage Regulator Module) where required.
Overview:This Intel Pentium 4 Xeon processor option kit working at 2.0GHz with 512K of cache is designed and manufactured by Intel for the HP Proliant Workstation.
CategoryProliant Processor
Part Number257456-B21
Products ID8611
Clock Speed2.00GHz
Bus Speed400MHz FSB
Form Factor603-pin PPGA INT3 Socket 603
Addressable Memory64GB
Instruction SetX86-to-RISC
Architecture36-bit NetBurst Microarchitecture
Multimedia ExtensionsStreaming SIMD Extention 2 (SSE-2)
Featured TechnologiesHyper-Pipelined Technology (HPT)
Additional Information:
Math-Coprocessor: Included
Intel NetBurst Microarchitecture
Advanced Dynamic Execution
Execution Trace Cache
Rapid Execution Engine
Dimensions (HxWxD)2.5 in x 8.75 in x 9.85 in
Weight1.39 in
Input Voltage1.5V DC
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