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Since Aug of 2010 I faithfully paid the top amount for 16 pictures. I was of course placed at the bottom of the others with 16 pictures in Duck, NC, which I believe was #16. I was assured that anybody else signing up after I did with 16 pictures would go beneath me in the listings, Now I am at #25! How can this happen? The only thing I can think of is that those people who upgraded, those who were paying $300 for their 5 pictures or at least obviously less than I did, while I was paying $600, and their original sign up date was before mine, GOT PLACED AHEAD OF ME IN TIER 1.
What are they doing to us? I hope I'm wrong, but it appears that if you're staying in the bottom tier and some of those in your tier upgraded, the your position in your tier will go higher in the list. Those of us who paid for a lot of pictures will be going down in the tier list due to lower tiers upgrading.
Will somebody at HA PLEASE explain to me what is going on?
Since HA/VRBO hasn't yet answered your question, I suggest you read the information on sort order I found on Home Away's website http://toolkit.homeaway.com/homeaway-sort. You will not be happy with what you read, especially since those owners who are using VRBO's payment system are ranked higher.
Not sure anyone can explain. It gets weirder as the days go on.
I'm 18 out of 30 in my area (I only had 8 pics before all the changes) . Now the next listing below me has NO pictures- but they are a property management company lising. They have a higher # than those below them.
So very sad...... a good concept has become a train wreck.
I don't think the moderators on the forums can answer these types of questions. And I highly doubt Customer Service can either. Boy, I wouldn't want to a small wage Help Desk employee of HA!
vrbo 295832
Well just another painfull day of HOMEAWAY. I have always been the #1 spot for my condo. NOT ANYMORE. I have become so disgusted with homeaway. I find it interesting that the person now in the number one spot is a management company. They do have a lower number but of course never paid for the 16 pictures like I did. I am SPEACHLESS.
Hi Linda,
I understand your concerns and I apologize for any inconveniences this has caused you. You can learn more about VRBO.com's new subscription levels and sort order in the VRBO Toolkit. The link suggested by dbmeyer is the HomeAway Toolkit. Your number of photos does not determine search ranking anymore. Your subscription level and your tenure on VRBO.com will now determine search ranking.
You're currently at Level 1, which is the highest subscription level. Other listings ranking above you must have a longer tenure than you. If you log in to your Owner Dashboard, you can see how many other rentals are located in your area and where you currently rank.
I hope this information is useful and please let me know if you have any further questions.
I appreciate your attempt to explain this. However it is absolutely not useful. I was assured when I first signed up with VRBO that if I paid for 16 pictures I would rank at the bottom of the EXISTING listings with 16 pictures. And since the ranking was tenure based, no other listings would rank above me in the list.
I have been screwed over more times by VRBO/HA over the past year than I can count, and just thinking about it raises my blood pressure. HA changes the rules at will without any regard whatsoever for the owners or more especially what they led the owners to believe. I was TOLD that my rank of 16 WOULD NOT GO LOWER!!! Please tell me to whom I should speak or what I should do to get my rank back to 16 where it belongs. I have never treated anyone either in business or social settings the way I have been MIStreated by HA/VRBO.
On a regular basis, HA changes the rules in the middle of the game.
Thank you,
Linda Baldwin
I apologize for any miscommunication. Your search ranking within your level will depend on your tenure. If a listing with a longer tenure than yours upgrades to Level 1, then they will rank above you. This hasn't changed. In the past if a listing with a longer tenure upgraded to 16 photos, they would then rank above you. Your listing will rank higher than newer listings that purchase the Level 1 subscription.
I hope this information helps.
Travis...what you are stating is not so. Explain to me why I've been in the #3 spot on the Rehoboth Beach, DE listings for almost 8 years and am currently listed as being in the Level 1 spot as #3, but on Friday night (January 20, 2012) and again tonight (January 22, 2012) VRBO has rearranged the listings and I am now in the #51 position. Properties that haven't been on VRBO for more than a year are above me with less pictures. I've paid for 16 pictures since I started in 2004 and you are giving people who aren't willing to pay full price a highter level? I'd love to hear your reasoning for this.
Linda...here's a new one that just happened to me! Like you, I have been with VRBO for a long time (8 going on 9 years) and have always paid top dollar to have my listing at the top. In the past, I've paid for the 16 photos. This year, with all the changes and especially, with VRBO sending 10 other properties to my inquiries, I decided to not pay the full price. My subscription is up on May 16, 2012 and I opted out of auto-renewal a few years ago. This year, as last, I sent VRBO a check for my renewal and dropped to Tier Level 12. So, what does VRBO do? They got my check almost a month before my previous subscription ended and dropped me to the lower level immediately. Therefore, they short-changed me on last year's subscription that I paid over $600. for advertising. I called Customer Support to complain and they won't fix the problem. Instead, they offered me an additional 30 days for Tier Level 12. I told them I didn't want it. I want what I paid for last year....a full year's subscription. Not to be cut short on it. So, they opened a case with billing, but I have not heard one word from them. They have my money and they just don't care. The best part...I read the Terms and Conditions of their agreement and it says the following. When you read it below, this means they should have kept my Tier Level 1 until May 16, 2012, but they didn't. I'm so disgusted with VRBO that I could scream!
Please see my reply at bottom. Get your act together, please before you respond again. The rankings are a luck of the draw, and it doesn't matter how much you paid or how long you have been on VRBO.
Hi Linda and Paul (&VRBO)
I sympathise with you, and am also in the same position. I'm new to vrbo (in Australia, accidentally left default of US when I just signed up to communities).
I only heard about VRBO 6 weeks ago and was really hesitant to pay my $300 when I wasn't getting a thumbnail photo on the search page for my area, but I listed and waited about a week and then decided I would have to pay the additional $225 (??) to add another 5 photo's to be seen on the search page and also to rank 4/11.
My position then changed to 4/11 and it worked, prospective guests could find me and view my property, I was a happy camper.
I checked my dashboard when I was notified of the new system and thought that the new system was fair and equitable as I still ranked 4/11 (apparently!). I've now just gone to the 'Cairns' area page only to discover that whilst my dashboard says I'm number 4, the reality is I'm the last listing on that page.
This isn't fair.
Can someone from VRBO please look into this. I just read a reply to your query Paul and VRBO or Homeaway said that there appeared to be a bug in the ranking sort order.
I'm just hoping they will look into what's happened with mine. Many of the listings higher up the page only have the original 5 photos (or 6, 7) and it really isn't equitable to give these listings a higher ranking.
It appears I should have just stayed on the basic listing, as I couldn't do worse than being 'last' on the page.
It also would have been a lot fairer when I went to purchase the new photo's (5) for VRBO to explain that I was wasting my money, and would be good to hold off for the 2 or 3 weeks until they changed to the new system.
Not fair VRBO and I'm hoping you can fix the 'Bug' with my ranking too and put my listing at 4/11 which is apparently where it should be ranked.
Travis- I think you are all full of you know what. I spoke to someone today who claims this is a glich that started yesterday afternoon (Jan 17) but this thread was started on Jan 15. Lord knows how long it really has been going on that we just noticed. Last week my listing wasn't on the list for a few hours. I thought the site was down because I couldnt log on to the dashboard, but I think we are all being duped. I'm supposed to be #3 and I am 16/44 and was charged $478 on auto pay. And my neighbor who has 5 pictures is #2 and only paid $329.
Calm down! Don't shoot Travis the messenger, you are all lucky any representatives even monitor and reply on this board. Definitely not all companies even allow this. Telling Travis he is full of it isn't holding yourself to high enough standards...sorry, my opinion.
As for search order. Do any of you really think that you are being DUPED and MISTREATED etc if you don't have a higher search ranking in the default city search? How many of you really think a prospective renter isn't going to search by bedrooms which will eliminate quite a few homes. How many are going to plop down their money and their families happiness on the first pretty listing they see? I say NONE. They will spend a half hour looking at all the applicable listings before confirming any reservation! You WILL be seen.
Now if he says they have found a bug and are fixing it, let them fix it and then revisit the issue with a mature tone.
Rick, I know it is bug, or so they say. But when I called yesterday, they said it had just started the afternoon before, and this thread was started on the 15th, 2 days before. I know a renter is going to look according to their requirements, price bedrooms etc. The point is that they have more than doubled in price in the last few years, I started out paying around $220/ ad 6 years ago, this year my ad cost me $478, because I was on auto pay with 11 pictures. They charged me the base charge with 5 pictures plus $29/picture for 6 extra pictures when they changed the policy on how many pictures you could have, then changed the rules again by allowing 16 pictures. They changed the rules with out giving us ample notification, and with out asking the advertisers their opinion about potential changes.
BTW- how much does VRBO/HomeAway pay you to advertise their business on your website?
"BTW- how much does VRBO/HomeAway pay you to advertise their business on your website?"
answer: $0. The only advertising you could be referring to is the vrbo banner button at the bottom of my site which I put there because that was in the requirements a while back if you were going to link your site or something.
In quite a few areas of your website, you "suggest" advertising with VRBO?HomeAway. In the advertising section under How to Self Manage, under reservation Management Software, and Advertising Accounts under Services. If you are trying to sell your services to build websites for people, you seem to be pushing theirs, which is so easy for anyone to put together them self. I understand that we need to put our advertising out there as much as possible, and the more links and websites we can provide, the more business we will get. The problem is, VRBO and HomeAway used to be an inexpensive way to advertise, with great returns. VRBO was developed for the Owner to advertise, HomeAway was always for both owners and Management companies. Since HomeAway has taken over VRBO, the change in VRBO has caused price increases and website changes that cater more to the renters and the owners are not happy. This latest "bug" is just the straw.
I spoke with "customer service" and there is a "glitch" in the system that is putting the search results not in the order they are supposed to be. I was told (contrary to what it appears others were told) that it started Friday the 20th in the afternoon. It seems it has been going on longer, and they're either deliberately giving out misinformation or just incompetent. I was essentially told "too bad" that I had paid for a higher ranking but am not getting what I paid for, and that they are working on the problem. We have a dozen listings, and they were ranked 1-12 in searches, now they are all towards the bottom, and it's not because anyone paid for a higher subscription level.
It is a clear case of not testing prior to implementing changes to the website, similar to what happened a few months ago when the calendars were showing availability when there was none. I've only been advertising for a year or so, and can't imagine these severe problems have been going on as long as vrbo has been around.
I emailed support and also posted here, and VRBO has fixed my ranking, which I'm very grateful for. I hope they sort this problem out for the rest of you. Cheers Pip
The sort order for my listing has once again been incorrect since Saturday the 21st. It seemed to occur at the same time that I noticed they now have an "ad" for Volkswagon directly below the City and above the first listing for that city. There does not seem to be any logical explanation for the listing order now, but it is random. It is really unbelievable that they do not fully test their changes before going live. Who knows what business we might be missing out on during these times? Is anyone else experiencing the Volkwagon ad and/or incorrect sort order?
I have been with VRBO for 7 years with a listing number of 5 digits, I have paid the top amount every year to have a great rating. I have 16 photos and have always been on of top listings. I logged on today to find several homes now above me that have listings over 160000. What is going on. VRBO should be taking care of their long term clients!!!!!
My circumstances are similar to yours. Perhaps it is because you have not officially renewed yet? My renewal date is in April, so once I renew, I'll be eager to see where I end up. Have always been No. 6 out of 146 or so....
I don't know if anyone has noticed this new development on VRBO and the tier levels. On Friday night (January 21, 2012), I searched in my area (Rehoboth Beach, DE) on VRBO and found that I was no longer in the #3 position, which I have dearly paid for over the past 8 years. Instead, I was pushed to the #51 spot. What really had my blood boiling, was that my neighbor, who has only been with VRBO for 2 years and paid their minimum amount was above me in the #43 position. Also, there were many other who have only been with VRBO for a year or so above me. NOW, make sense of that one! I've paid for 16 photos for 8 years and I'm getting this kind of treatment???
The next day (Saturday, January 21, 2012), I tried it again and I'm back in the #3 position. But, this afternoon (Sunday, January 22, 2012), I tried it again and I'm back in the #51 position. So, I've written a complaint to VRBO on Friday night and again this evening. Of course, I'll probably wait days until I hear from them.
This whole situation is getting out of hand. I've been in marketing and advertising for over 30 years and never experienced anything as underhanded as the tactics being used on VRBO.
Hi everyone,
Thanks for letting us know about the issues going on with the sort order on VRBO.com. It appears to be similar to what was described in the VRBO Sort Order Bug thread. Our technical support team is already working on solving this issue.
The original question from this thread was not about incorrect sort order but about a change in the default search ranking due to other vacation rental owners upgrading their tier.
I'll update this thread when the bug has been fixed and I apologize for any inconvenience this has caused you.
Travis, I appreciate your getting back to us. Please understand, in my area, this is our prime time for securing rentals. So, paying to be at the top of the list and finding you are in almost half way down the page is upsetting. It seems to happen on weekends, when most people are looking. I hope correcting this problem is a priority for VRBO.
Hi everyone,
We discovered some changes made to the site last Wednesday evening uncovered an error that led to search results appearing incorrectly. The issue has been resolved as of 11AM CST this morning.
If you have any questions about your specific listing and search position, please contact our Customer Support.
Again, I apologize for any inconvenience this has caused.
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Loew's Kameo Theatre
530 Eastern Parkway,
Crown Heights,
3 people favorited this theater
Opened as the Cameo Theatre on 8th February 1924 with Jane Novak in "Lullabye". An additional attraction in the summer months was the 1,500 seat open-air roof garden theatre which first opened on 13th June 1924.
In 1925 the Cameo Theatre was taken over by Loew's and re-named Kameo Theatre. In its final film theater days it became part of the Brandt chain. This large Eastern Parkway former theater now houses a church congregation.
I haven't a clue what it looks like inside, but the exterior facade is grimy but intact, except for the large marquee which is now gone.
Recent comments (view all 58 comments)
It's remarkable that the renown Leo Reisman Orchestra played the Kameo in 1929. Clearly the Eastern Parkway section of Crown Heights was in its heyday as a fashionable middle class community.
He was not appearing on stage. That was a listing for a 1929 Vitaphone short with Reisman.
I remember being driven past this jewel on Eastern Parkway when I was a boy, and it seemed that "I, a Woman" played here for a long time. (It's funny how my childhood theatre memories are; see Loew's Hillside listing for my burlesque marquee memories.)
Had not seen the interior photo and am blown away. Much credit to the current owners that they have gone through the trouble and expense to maintain the auditorium in such pristine condition.
As often happens when churches take over theatres, the color scheme has been drastically changed from the original.
Here's the original Cameo marquee before Loew's took over and changed the spelling to Kameo: brooklynpubliclibrary
Here's a 1980s tax photo of the Eastern Parkway frontage: lunaimaging
Hey there. I actually just had the privilege of going in and seeing the interior of the theater, including the auditorium, projection room, and rooftop. The blog post with more info about is experience is here: http://nyunplugged.net/2012/10/15/a-cathedral-grows-in-brooklyn/
Nice blog with good interior photos. Direct link
Just login to your account and subscribe to this theater

subset: commoncrawl


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I've created a Google Doc which incorporates both my questions and your replies as this text field is limited to only 1000 characters. My replies to your questions are done as comments.
The Google Doc can be accessed here
I see you have something to do with Mythbuntu bare:
1. Is there any documentation on how this is supposed to work. The current interface is not very clear for the average user.
2. It does not install correctly in 11.10 and is a pig to fix unless you know what you are doing.
3. I've been unable to get it to run a backup, does it produce any log files with meaningful error messages.
So far my experience suggests that bare is a retrograde step, here's hoping it is not!
Going there now ...
Hey tgm,
You IRC fiend! hehe
Spilled the Beans
Ubuntu Member
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Digital effects expert on the stereoscopic film Facing Champlain, Pierre Plouffe explains the process of integrating the animation and live action effects together in 3D through SANDDE™ technology.
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Virginie Rebetez Upcoming Exhibitions – April 15, 2014
Capricious no 15: BOUNDARIES contributor Virginie Rebetez has work in three upcoming shows next month! Info about the exhibitions below.
Solo show: Under Cover at the gallery Christopher Gerber in Lausanne, Switzerland
1st May - 31st May 2014
Opening May 1st at 6pm
more info here
Collective show: Photoforum Pasquart, Bienne, Switzerland
4th May - 22nd June 2014
Opening May 3 at 5pm
more info here
Collective show: Oblivion at Zweigstelle galerie, Berlin
9th May - 24th May 2014
Opening May 9th at 5pm
more info here
'Eleven Years' by Jen Davis – April 11, 2014
On a recent trip to the Philadelphia Photo Arts Center for their annual photo book fair, we stumbled on a wonderful talk by photographer Jen Davis, detailing her recent book Eleven Years. In this 120-page full color photo book, Davis explores ideas of beauty, intimacy and self-perception. Working with insecurities revolving around her physical appearance, Davis lays bare her personal struggles saying, "It was about opening up, like looking under the rug and trying to see what was buried deep under there." Working with a large format camera, Davis enacts intimate scenes from her everyday life. In one photograph she sits on a bed in her underwear looking directly at the camera, confronting the viewer and herself. As the book progresses Davis introduces male subjects to explore her fantasies of intimacy. She explains, "In the work what I kept returning to is: What is love? Am I loveable? Can someone find me attractive?... At home with Mundane surroundings, I treated the camera as if it were my lover, the camera desiring me, providing me the glimpse of what was missing in my life." In one spread she juxtaposes a photograph of her lying alone in bed, while on the other page a man's arm wraps around her, again her face staring into the lens, as if to ask "Is this what 'it's like?" Eleven Years is a quietly bold, honest and visual stunning body of work.
Jen Davis (b. 1978) is a Brooklyn based photographer. For 11 years she has been working on this series of self-portrait's dealing with issues regarding beauty, identity, and body image. Davis has exhibited widely including at the Indianapolis Museum of Art; the Museum of Fine Arts, Boston; Museum of Fine Arts, Houston; the Center for Photography at Woodstock; Light Work Gallery, Syracuse; Musée de l'Elysée, Lausanne. Davis's photographs are in many public and private collections, the Art Institute of Chicago, The Sir Elton John Photography Collection, Museum of Fine Arts, Houston, Museum of Fine Arts, Boston, and The Library of Congress among others.
Sara Cwynar's "Flat Death" at Foxy Production – April 4, 2014
This month, Foxy Production hosts Capricious No. 13 contributor Sara Cwynar's solo show "Flat Death." "Flat Death" features composite images made using collage and re-photography, with an interest in passage of time and the notion that images never really die.
The exhibition opens April 4th and runs until May 3rd.
PASTE by Hayden Dunham and Meriem Bennani at SIGNAL Gallery – April 4, 2014
Opening tonight is a two person exhibition at SIGNAL by Randy contributors Hayden Dunham and Meriem Bennani. "Using water circulation systems, powdered paper and manufactured tiling, Dunham and Bennani have derived a textural language through which they discuss a single landscape. PASTE morphs between solid and liquid states, demonstrating properties of each, sometimes even at the same moment."
The exhibition runs from April 4th to April 27th.
Seth Fluker's "Dressed for Space" Book Launch – April 4, 2014
Capricious Water Issue contributor Seth Fluker's new book, "Dressed for Space," will have a launch event in Toronto, Ontario at Art Metropole on April 10 from 7PM to 9PM. The book is a "study of sound through figurative and abstract imagery. Floating between familiar and forgotten landscapes, Seth's portraits of Robert depict a parallel world of affecting soundscapes and atmospheric melodies. Played on a continuous loop, these euphoric, synthpop compositions were a direct inspiration to Fluker's digital manipulation process."
Photographer of the Week #64: Tony Luong – April 3, 2014
Connecticut born photographer Tony Luong graduated with a BFA in Photography from the New England Institute of Art in 2010. Currently based in Boston, he has worked editorially for such publications as Inc. Magazine, Bloomberg Businessweek, and Financial Times Magazine. Being a first generation Vietnamese American, Luong's personal work touches on the duality of identity that often comes with growing up within two cultures. In 2012, Luong self-published the book Two Roofs that chronicles this topic which you can view here .
Philadelphia Photo Arts Center Book Fair – March 28, 2014
This weekend Capricious is heading to the Philadelphia Photo Arts Center Book Fair. The fair takes place at 1400 N. American Street #103 in Philadelphia, PA on March 29th and 30th. Other participants include Aperture Foundation, Conveyor Arts, MACK books, The Center for Documentary Studies at Duke University, Spaces Corners, and more.
Facing Pages – March 26, 2014
This weekend Capricious will be taking part in Facing Pages - an independent magazine biennale in the Netherlands! The Facing Pages symposium is happening March 28th & March 29th with a coinciding exhibition ending on April 7th. This year's theme, "Make Magazines Not War," is about celebrating the power of print and the ways that magazines can be utilized as a tool for social change.
Benjamin Fredrickson at Daniel Cooney – March 26, 2014
Capricious No. 14 contributor Benjamin Fredrickson is part of an upcoming group show at Daniel Cooney Fine Art in New York! All The World's A Stage will be open from April 3rd to May 22nd.
The Future is History: Feminist Legacies in Contemporary Art – March 24, 2014
Capricious Masculine issue contributor Leah DeVun will be speaking and showing work at "The Future is History: Feminist Legacies in Contemporary Art," a program devoted to intergenerational dialogue and the continuing impact of feminism. The show and dialogue are at the Elizabeth A. Sackler Center for Feminist Art at the Brooklyn Museum on Thursday, March 27th.


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The whole "streak" was nonsense and an embarrassment. They considered a seat "sold" if it was sold to a wholesaler, even if it was never bought by an individual. Any team could have an arbitrarily long streak by just "selling" all of their tickets to themselves. They could also use this trick to boast of having the lowest ticket prices in the league.
Red Sox sellout streak at Fenway ends at 794 regular season games
The Boston Red Sox ended an 86-year streak of not winning a World Series championship when they finally got over the hump in 2004 and brought the trophy back to Beantown.
The Red Sox will be looking to start another streak after tonight's game against the Baltimore Orioles. The Red Sox failed to sell out Fenway Park for the first time in 794 regular-season games, and 820 games including the postseason.
The streak began on May 15, 2003 and ended with a sellout in Monday's 2013 home opener, which was a 3-1 victory over the Orioles.
The Sox haven't sold out ANY postseason games the last few years. And if they had a normal sized stadium, instead of one that holds 3/4 of what a real stadium does, they might not have ANY streak. The Yankees have had a higher average attendance every year since 1998.
@JeffBarr The Phillies, Giants and Rangers all have better season attendance than the Red Sox
@JeffBarr Thank you for pointing those things out! I had no idea that the Sox had not made the playoffs recently OR that their stadium was smaller than Yankee stadium! You really should be the one writing these articles.
@theultimate117 ill point out u cant read!!!... he never said they havent made to the playoffs in recent yrs!HE SAID "The Sox haven't sold out ANY postseason games the last few years."so ill also point out u tried to be a smartass and failed numbnuts


text: Make a simple but elegant style statement with this Tiny Bow Headband. The skinny plastic headband is finished on top with a thin strip of slightly glossy red ribbon. A small red bow is affixed to the side in the same bright, semi-gloss ribbon as the headband. The underside of the headband has small teeth for a stable fit.


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If you earned more than $10 of interest in 2013, year-end tax documents were mailed no later than January 31, 2014, and are available to view and print through Online Banking or through Telephone Banking.
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Once you've been notified that your tax-documents are available in Online Banking, you may access them by following these simple steps:
If you haven't received your statements by February 7, 2014, and believe you earned more than $10 of interest, please contact Customer Care 24/7/365 at 800-236-8866.


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Capitola >Health & Medical Services >
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Email Updates
Signup to Receive News and Money-Saving Discounts for Your Next Vacation.
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The Carmike Theater at Broadway at the Beach will host the annual Myrtle Beach Film Festival featuring some of the best up-and-coming film makers in the country.
Come to Myrtle's Market to pick up your fresh seasonal produce at the local farmers' market!
Come to the hottest party on the grand strand every Sunday!
Come out to North Myrtle Beach for the Run Like a Diva Half Marathon and 5K
Come to the House of Blues and experience our popular Sunday Gospel Brunch, featuring live music with Gospel trio *GLORY* and an amazing buffet to feed the body and the soul!
Come out to the Alabama Theatre and enjoy the country sounds of Larry Gatlin & The Gatlin Brothers.Next Date:


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Megan Nicole headlined last Saturday's On The Road to the RDMAs event at Seattle's NW Family Expo.
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The Beckley Police Department will conduct a seat belt and safety checkpoint between 4 p.m. and 10 p.m. Friday on Johnstown Road in Beckley. An alternate location will be Pinewood Drive.
Officers will check for seat belt usage as well as current and valid driver's licenses and proper vehicle information.
The checkpoint will be funded by the Southern Regional Highway Safety Program.
Local News
Police to have checkpoint
The Beckley Police Department will conduct a seat belt and safety checkpoint between 4 p.m. and 10 p.m. Friday on Johnstown Road in Beckley. An alternate location will be Pinewood Drive.
- Local News
VIDEO: New River Gorge wildfire is now 75 percent contained
The fire is now 75 percent contained and the burn area remains at an estimated 130 acres as there was no overnight fire spread.
Concord names Dr. Boggess as new president
The Concord University Board of Governors has selected Dr. Kendra Boggess as the University's 12th president, contingent upon approval by the West Virginia Higher Education Policy Commission.
Experts help growing entrepreneurs
For farmers like the Yateses, there's money on the table. They got to learn what and where some of those resources are at the Farm, Food, Finance seminar held at the Sandstone Visitor Center on Tuesday.
Trucking association asks drivers to put down phones and drive safely
As part of National Distracted Driving Month, the West Virginia Trucking Association is asking fellow drivers to put down the phone, according to a press release from the association.
Rahall calls meeting on W.Va.'s drug problem
U.S. Rep. Nick Rahall says he has arranged a roundtable discussion with federal and West Virginia officials on the state's prescription drug abuse and trafficking problems.
Utility gets public input for project
Construction on a $56 million transmission improvement project will begin in Fayette County come November, and representatives of Appalachian Power Company hosted a public workshop Tuesday at Midland Trail High School in order to gather community feedback before construction officially gets underway.
Burlington kids going to circus
After a donation from a radio station, a group of local kids soon will get to see the wonders of the big top.
Lewisburg takes initial step toward 'Home Rule'
While the state Department of Commerce touts the success of phase I of the Municipal Home Rule Pilot Program, a Greenbrier County city hopes to be included in phase II, which will continue until July 1, 2019.
United Way to host 'One Day Without Shoes' walk
Everyone is invited to take off their shoes for a walk around town April 29 to raise global awareness about child poverty.
Women's Resource Center to show free film for Sexual Assault Awareness Month
In effort to bring awareness and prevention, the Women's Resource Center will host a free showing of the 2012 movie "Bully."
- More Local News Headlines
- VIDEO: New River Gorge wildfire is now 75 percent contained


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When the Flyers play the Bruins on Saturday afternoon, they'll have a new look. Well, at least one player will.
Goalie Steve Mason unveiled his new mask Friday, which features four of his teammates as zombies: Claude Giroux, Wayne Simmonds, Scott Hartnell, and Jakub Voracek.
Two equipment managers are on the back of the mask.
As for the ghoulish theme, Mason says the idea came from the artist, Fran Drummond.
"You know, I'll go through two or three helmets just for safety purposes," Mason explained. "And, you know, we obviously like changing things up. And he approached me with the idea of throwing a couple of teammates faces onto the helmet, and I was all for it, as long as the players were cool with it. I think they're pretty excited to be a part of something as cool as this."
His teammates, like captain Giroux, reacted to being immortalized as zombies.
"He asked me, and I was pretty pumped about it," Giroux said.
But he may not be so pumped when he hears how Mason thinks the new-look Flyers turned out.
"When you take a look at the guys I chose for the helmet, it's pretty easy to make them an improved look," Mason said. "Hopefully, they're not offended too much."
And it doesn't end with the mask. His goalie stick is part of the theme, too.
So, if he can't stop the puck, maybe the zombies will.
The Flyers are coming off two losses in the span of 24 hours, and three losses in four days.
They haven't lost four in a row since October, and they'll try to avoid that against the Bruins.
The team practiced Friday, hopeful to come up with a solution for their bad starts. In 17 games, the Flyers allowed 17 first-period goals, just part of the reason they're struggling lately.
4739 NW 53rd Avenue, Sutie BGainesville, FL 32653
Phone: (352) 371-0051


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The blizzard has stopped, the sky is clear and now you have to clear some snow. Shoveling or snow-blowing your driveway is one thing. But clearing the snow off your roof can be a challenge. Here are some tips to read before you do.
1. Dress appropriately. Wear layers, so you can stay warm but also not have your movement impeded by overly thick clothing.
2. Wear sunglasses. You'll be looking up much of the time, and a clear winter sky after a snowstorm tends to have a very bright sun. Having sun-induced blind spots is never a good idea, especially when you're up on a ladder clearing snow.
3. Pick the right tool for the job. Don't use a tool that will damage your roof. You can start off with a snow rake (or roof rake). If you don't have one of those, a broom will work for lighter snow. Heavy wet and frozen snow will require something with more bite, like a roof razor, that leaves a layer of snow so as not to cut through the roof. Using a shovel is common, although it's also more likely to do damage.
4. Use a sturdy ladder. Climbing up to the roof by climbing on a deck or other structure is obviously a bad idea. Snow and ice will make any climbing difficult. A ladder should be used, and it should be a strong ladder with secure attachments to prevent it from collapsing. Also, make sure the ladder is dry and free of any ice or snow.
5. Plan carefully where to place your ladder. Make sure you don't position your ladder in the same spot where you're going to make the snow fall.
6. Place the ladder on flat secure ground. The last thing you want is for that ladder to topple over. Use a flat surface upon which to mount your ladder. And if you put the ladder on snow, make sure the bottom is pushed down through the snow and touching ground, so it doesn't shift while you're climbing it.
7. Pull the snow downward toward the edge of the roof. Then pull whatever you can off. The important part is that it is off the middle off the roof, where the weight of snow does the most damage.
8. Don't obsess. There is no need to get every bit of snow off your roof. If you can't reach a spot, don't worry. As long as most of the snow if off, it's fine. In fact, it's best to leave a thin layer of snow.
9. If you feel tired or winded, stop. Climb down the ladder and take a break. On top of a ladder is no place to get dizzy and light-headed.
10. Have someone else do it. Elderly people and people with certain medical situations should not be shoveling off a roof. Ask your doctor if you have any questions regarding your ability to do the job. If a family member or neighbor isn't around to do it, there are professionals who will do it.
"Dry, fluffy snow piled on roofs can quickly become a sponge that absorbs any sleet or rain," said Rhode Island Emergency Management Agency Executive Director Theresa C. Murray. "Heavy, wet snow adds weight and stress to structures. Flat, commercial roofs are most susceptible, (if they are not draining properly) but buildings with slanted roofs are vulnerable too. In addition, roof ice dams can form, leading to water build-up that will cause interior damage."


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Religious Awards
We, the members of Girl Scouts of the United States of America, (are) united by a belief in God…. We believe that
the motivating force in Girl Scouting is a spiritual one.
-Preamble, Constitution of Girl Scouts of the United States of America
How do we get started on these programs?
- Girls must obtain the specific booklet for their religion.
- Contact the religious organization directly. Click here to see a list of organizations.
- Age/grade requirements vary from program to program.
- Some religions offer adult manuals for counselors and mentors.
- Parents should review the program guidelines.
- Some programs require that girls be official "members" of the religious institution.
- Each girl needs her own booklet to document progress.
- Each program sets its own guidelines as to who may serve as counselor. Some programs require clergy to serve as counselor, other programs allow parents or other family members to serve as counselor.
- Families should talk to their religious leaders and show them the booklet before beginning any program.
- Most programs require that they be completed under the auspices of that religious organization.
- Many programs require a religious leader's signature.
- Girls must complete the requirements, obtain the proper signatures, and follow the instructions to order the recognition or pin.
- These recognitions or pins are not available in our Girl Scout Shop (follow the instructions in your booklet).
- The award should be presented in a meaningful ceremony, preferably in the girl's religious institution.
- The award can be presented at anytime of the year. (Don't forget: Girl Scout Sunday/Sabbath is in March.)
Need help in making a presentation on religious awards? Find sample scripts and more information at www.praypub.org.
Click here to see what is available at our Girl Scout Shop.
Interfaith Quick Reference Chart
The following national organizations have created religious recognitions to encourage girls to grow stronger in their faith. The Girl Scouts of the U.S.A. has approved of these programs and allows the recognition insignia to be worn on the official uniform, but each religious organization develops and administers its own program. Check with your council store or contact the religious organization directly to obtain the curriculum booklets.
Download Interfaith Quick Reference Chart Here


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My experience with NHR to date has been exceptional across the board. The engineers I have worked with have been great.
For the last few years I have been constantly trying to find a better deal than NHR. :) I've gotten quotes from every new and refurbished hardware company I can find, spoken with dozens of sales reps, and simply no one else is as affordable or as easy to work with as NHR. Keep it up!
My account team is a huge reason I continue to work with NHR. Their ability to correct problems on the fly has been a life saver.
Very happy to work with NHR. It has been a great experience.
Great service. Rapid response.
© Copyright 2014, Network Hardware Resale, LLC. All rights reserved.


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I Pay Taxes, I want New Roads
I've lived in West Allis for about seven years now and I've got to say...our roads are bad and getting worse. It's not just West Allis, but, as this is my home I'm far more concerned about our roads than anyone else's.
I think I've gotten complacent about it over the years, but a couple of recent surgeries have reminded me just how bad the pot hole and crack situation truly is. My husband drove me six blocks to the Pick n' Save a couple of days after my surgery and I almost cried the entire way. Every few feet, another pot hole or crack in the road shook the car, causing me some pretty fiesty pain. I started thinking about what all the banging and clanging is doing to the car itself.


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European chemical Substances Information System (ESIS)
The ESIS (European chemical Substances Information System) database is a complex, heterogeneous information system which provides information on chemicals. It includes the elements listed below.
(Please note that the databases marked with two asterisks ** will be taken over by the European Chemicals Agency (ECHA), which will also ensure the further updates).
- EINECS (European Inventory of Existing Commercial chemical Substances),
- ELINCS (European List of Notified Chemical Substances),
- NLP (No-Longer Polymers),
- BPD (Biocidal Products Directive) active substances,
- **PBT (Persistent, Bioaccumulative, and Toxic) or vPvB (very Persistent and very Bioaccumulative),
- CLP/GHS (Classification, Labelling and Packaging of substances and mixtures), CLP implements the Globally harmonised System (GHS),
- Export and Import of Dangerous Chemicals,
- **HPVCs (High Production Volume Chemicals) and LPVCs (Low Production Volume Chemicals), including EU Producers/Importers lists,
- **IUCLID Chemical Data Sheets, OECD-IUCLID Export Files, EUSES Export Files,
- **Priority Lists, Risk Assessment process and tracking system in relation to Council Regulation (EEC) 793/93 also known as Existing Substances Regulation (ESR).
See also:
- Public Classification and Labelling Inventory (C&L) Database managed by the European Chemicals Agency (ECHA). Launched on 13.02.2012, it includes the information coming from REACH registrations and CLP notifications so far received by ECHA: over three million submission records covering more than 90,000 chemical substances.


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In a sign of a still struggling housing market, signed contracts to buy existing homes were essentially flat in September from August, edging up just 0.3 percent according to a monthly index from the National Association of Realtors.
The index is 14.5 percent above September of 2011. Closings, the final stage of an existing home sale, fell in September, with Realtors continuing to cite tight credit as a headwind to recovery.
"Home contract activity remains at an elevated level in contrast with recent years, but currently appears to be bouncing around in a narrow range," wrote NAR's chief economist Lawrence Yun in a release. "This means only minor movement is likely in near-term existing-home sales, but with positive underlying market fundamentals they should continue on an uptrend in 2013."
(Read More: Is Housing Recovering as Much as Everyone Thinks?)
Contract activity has increased on an annual basis for seventeen straight months, but is fluctuating month to month and region to region. The Realtors' index of so-called pending home sales rose 1.4 percent month-to-month in the Northeast, fell 5.8 percent in the Midwest, rose 1 percent in the South and rose 4.3 percent in the West. The western region, which includes some of the hardest hit states of the housing crash, was the only region to see nearly flat gains from a year ago. That is do to low supplies of distressed properties.
(Read More: Is There a Housing Shortage?)
Investors have focused their attention and cash on formerly hard hit cities like Phoenix, Las Vegas and several California cities.
The National Association of Realtors estimates that completed existing home sales in 2012 will total close to 4.6 million, an increase of 9 percent from 2011. Lower housing inventories, they also predict, should push existing home prices up 6 percent this year nationally.
Questions? Comments? email@example.com And follow me on Twitter @Diana_Olick


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Wake Accessories
ActiveWake.com has all the right accessories to go with your new wakeboard. Check out the latest styles from Nixon Watches, or protect your dome from the elements with a new hat from Ronix.
Remote Wakeskates Team Vest
Regular Price: $119.95
Special Price: $44.95
Now this is what we've all been waiting for: The Remote Wakeskates Team Vest! Silas, Ben and the rest of the Remote Wakeskates crew were on fire in 2012 and it looks like they are starting 2013 off with a bang. This competition style vest features a single buckle, front zip entry and a yellow Remote Wakeskates Logo Crest. Learn More


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North Georgia to Reinstate Women's Cross Country in 2012
Contact: David Beall, email@example.com
DAHLONEGA, GA – North Georgia College & State University will reinstate the women's cross country team for NCAA competition in the 2012-2013 academic year.
"We are excited to bring the women's cross country team back to North Georgia," said Athletic Director Lindsay Reeves.
North Georgia discontinued its cross country program in 2010 due to funding reductions. The team's coach, Tom Williams, is also an adjunct faculty member at North Georgia and will return to coach the women's team.
Before coming to North Georgia to lead the cross country program, Williams was a legendary coach at Walton High School for 20 years and led his teams to 14 State Championship appearances.
With the addition of women's cross country, North Georgia will have five men's sports, six women's sports and one mixed team.
"North Georgia College & State University has always been a leader in providing educational opportunities for women, and it's important to us that our athletic program continues to expand competitive opportunities for women athletes," Reeves said.
North Georgia was the first public institution of higher education in Georgia to enroll and graduate a woman. It was also the first of the nation's senior military colleges to include women.
The university's athletic program is primarily funded through student fees and private contributions through the NGCSU Foundation, which supports scholarships and operation costs. Reeves expects that the athletic program can add women's cross country with no increase to the student athletic fee at this point. North Georgia is considering the possibility of adding other programs in the future.
The department of athletics at North Georgia entered the NCAA at the Division II level in the summer of 2005 and currently competes in the Peach Belt Conference (PBC), a league that is home to 30 National Championships.


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Sign up for Office 365
Learn more about Office 365
If you are not a Small Business customer, please visit the Office 365 Service Upgrade Center for Enterprise.
Welcome! The Service Upgrade Center rounds up what's new in the Office 365 for small business, details the service upgrade experience, and provides resources you can share with your organization so they know what to expect and when to expect it.
Explore what's new in the Office 365 service upgrade
We'll be rolling out the service upgrade over the course of 2013, and it is completely automated. During the upgrade, email, instant messaging and sites will keep working. And if the date we schedule your service upgrade for isn't a good time for you, you can postpone it.
Learn more about the service upgrade experience
Find the help and guidance you need in one place. Communicate service upgrade news to your users and manage expectations with ready-to-use email templates, or find existing Microsoft training materials for users.
Explore the service upgrade resources section
Please note: We don't monitor or respond to comments in the Service Upgrade Centers. If you have questions, please ask them in the forums.
16 out of 54 people found this post helpful.


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Kitchen Confidence
How to Make the Perfect Fried Egg
Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today, how to achieve personal fried-egg perfection. Emphasis on the personal.
As we all learn at some point in our lives, perfection is futile. It's unattainable. It simply doesn't exist.
That is, until we're talking about fried eggs.
You see, fried eggs are a very personal matter. An egg, like a painting, a sculpture, or even a poem, can be a work of art – and art, of course, is subjective. There isn't the right kind of fried egg, no correct way to cook it, no guidebook or recipe or even a textbook. There's just an egg, a bit of fat, some heat. A sprinkle of salt, and buttered toast.
When it comes to fried eggs, there are many versions of perfection. We're here to help you find yours.
The soft, delicate, loving method
Yields: soft, spoon-able white, runny yolk
Heat a non-stick or cast iron pan on high for one minute, then melt a pat of butter. Crack an egg in the pool of butter and turn the heat to medium. Pour in a small amount of water (around a half tablespoon) and cover the pan with a lid for 30 seconds, letting the egg steam. When the white is set, slide the egg onto a plate and season with salt.
The take-no-prisoners method
Yields: crispy, browned bottom, crispy edges, runny yolk
Heat a non-stick or cast iron pan to high, high heat. Pour in a generous amount of olive oil, and heat until it shimmers. Crack in an egg and turn the heat down, then spoon the hot fat over the egg white until it's just set (focusing on the area of white just around the yolk). Or, if you're feeling a little crazy, simply cover the pan after cracking the egg, then slide it out when the white's set and crispy. Season, of course, with salt.
The press-down method
Yields: crispy white, runny yolk
Heat a half tablespoon of butter in a small non-stick pan over medium high heat. When the butter is sizzling but nowhere near smoking, crack 1 egg into the pan. Season with salt and pepper. As soon as the edges look brown and crackly, gently flip the egg. With your spatula, press on the thicker areas of white near the yolk so that they flood into the pan and cook quickly. Season again with salt and pepper. As soon as your whites are set, slide the egg onto one piece of toast.
The animal-style method
Yields: crispy edges and bottom, runny yolk, slightly porky finish
Heat a non-stick or cast iron pan to medium-high heat with about a tablespoon-worth of sausage or bacon fat. Cook using the take-no-prisoners or press-down method.
The oven (!) method (from Saltie: A Cookbook)
Yields: Browned bottom, speckled top. Runny yolk.
Preheat the oven to 400 degrees. Heat around a tablespoon of olive oil in an ovenproof skillet over medium heat. When the oil is warm but not hot, crack the egg gently into the pan and cook without disturbing just until the white starts to set. Transfer to the oven and bake until the white sets completely, around 3 minutes.
The I-have-no-concern-about-how-much-oil-I'm-using method
Yields: Brown, crunchy sphere of white, runny yolk
Check out this slideshow from The New York Times, which features how Jose Andres fries his egg. Prepare to be amazed.
Since we now know that perfection comes in both crispy edges and soft, on the stove or in the oven, with butter and olive oil and bacon fat, we decided to ask some of our friends for their personal views of perfection – and their method to achieving it.
Kristina Huber, from Vetri in Philadelphia:
"I always make them the same way. Just enough olive oil to lube the pan. Your intentions for your eggs are important. If you'd like a delicately plated sunny side up, you should keep the heat fairly moderate. The egg is done just as the last bit of whites cook through. If you need an egg with more of a backbone, use higher heat and a bit more fat. Halfway through cooking flip the egg and continue cooking on the other side just until the whites are set. This will produce a crusty top, bottom, and edges that will hold up on a sandwich. Season, season, season! No salt on a luscious runny egg yolk is a heartbreaking experience."
Aki Kamozawa, from Ideas in Food:
"To be honest our perfect fried egg is more steamed than fried. As fans of eggs with soft, runny yolks and fully cooked whites we've found that gentle heat and a cover make much better eggs than even the best version of over easy. We put a tablespoon of butter in a saute pan set over low heat. Once the butter melts we swirl the pan to coat the bottom and break in the eggs. We prefer to use salted butter here for flavor but if we only have sweet we add a light sprinkling of salt to the bottom of the pan before adding the eggs. We do this so that they are seasoned on both sides and have flavor no matter which side hits your tongue first. Then we season them lightly on top, cover them and let them cook for 4-5 minutes until the whites are just cooked through and the yolks are still mostly liquid. When we remove them from the pan, the majority of the butter is left behind and the flavor has permeated the eggs. The gentle heat from above and below results in eggs with a delicate, silky texture that helps emphasize their sweet delicious flavor. These are eggs to be eaten slowly with good toast and are happily enjoyed at any time of day."
Amanda Li, from the home team (she's our developer):
"The best eggs I've ever had were cooked in a wok with gracious amounts of oil. The curved wok bottom makes a well for the egg so it doesn't spread into weird shapes. It also cooks the egg a lot faster than a regular frying pan. Flipping is optional."
Melissa Hamilton and Christopher Hirscheimer from Canal House Cooking:
"There are two ways we like to make fried eggs. The first way is in good olive oil with a big pinch of pimenton, the smoky Spanish paprika. We pour a few glugs of the oil into a heavy skillet, cast iron is ideal. We warm the oil over medium heat, add the pimenton, then crack the egg into the hot oil. Once the white of the egg begins to turn opaque, we tilt the skillet and start basting the egg, spooning the hot oil over the yolk so that the thin film of egg white covering the yolk cooks. We like our yolks runny but don't like it when the white covering the yolks remains slippery and clear. As the egg white cooks in the bubbling oil, it puffs and then gets crisp around the edges. Once the white is fully opaque and the egg yolk soft and runny, it just needs a pinch of course salt. And a good piece of bread to sop up the yolk and the deep brick orange-stained oil. Why's it perfect? Because it's delicious. It's rich, savory, soft, runny, chewy, and crisp. Full of flavor.
The second way is fried in butter, actually basted in butter. This preparation relies on really good butter. We prefer Kerry Gold Irish butter, salted or unsalted, and very fresh eggs. Though it isn't always possible, it is lovely to fry one egg at a time so that all the cook's attention is centered on the few moments that it takes to transform the egg. We melt two tablespoons of butter in a heavy skillet with sloping sides over medium heat until it is gently foaming. While the butter melts, crack the freshest egg available into a saucer then slide it into the foaming butter. Adjust the heat so that it is low enough that the butter doesn't brown, but hot enough that the white begins to set. Begin spooning the hot butter over the eggs until the runny whites turn opaque and the yolk sets slightly. While all this is happening toast a piece of bread until it's golden, then butter it. Slide the basted egg on top of the toast and season it with freshly ground black pepper and a sprinkle of Maldon salt. And regardless of the hour we pour ourselves a tiny glass of Beaujolais to sip as we savor our egg."
What is your version of fried-egg perfection, and how do you achieve it?
Tags: fried eggs, eggs, breakfast, brunch, , how-to & diy
Comments (56)
about 1 month ago Ashley Mann
My perfect fried egg does NOT have a runny yolk! I prefer the "animal" version of the press-down method, cooked to a CREAMY yolk.
about 1 month ago choclinda
What I've forgotten about frying an egg you haven't even learned yet.
about 1 month ago James Rego
I like to fry the egg in a little butter. When set well, I add a teaspoon or so of water , cover the pan and steam until the top is set. Perfect egg everytime!
about 1 month ago ctcbox
Most mornings I use the press-down method with herb infused olive oil, usually garlic oil. In general I never (rarely) use plain oil. It's so easy to make flavored oils and they are soooo tasty, why not...
You could really do your readers a favor and do an article about hot and cold infused oils. You could addeess matching the herb with the oil, herbaceous vs woody stemmed, hot vs cold, infusion time, etc. i'll bet it would be a big hit. AND you would be doing a great service to society by helping people get away from the same old bland and tasetless...
I enjoyed your egg article. Thank you.
6 months ago Gregg Eshelman
I like my eggs fully cooked but without any of that nasty burning around the edges. Heat the skillet, put in a little butter or olive oil and a dash of salt and pepper. Crack in two eggs, break the whites and yolks. When the bottom is firm enough, flip then turn down to warm or simmer and cover for a couple of minutes - however long it takes to just fully cook the eggs.
6 months ago Manuel Boyet Enicola
My version: Separate yolk from white. Cook the white in butter until set. Turn over. Add the yolk on top and serve after a minute. You get crispy and fully cooked whites with a runny yolk. Bon apetit!
6 months ago Stephanie Wilson
thanks manuel & gregg. 4 the tips. ill try both. appreciate the help.
6 months ago Tessa Giselle
I like my eggs cooked so that the whites are completely solid, & the yolks are like pudding. I crack the egg & let the white drain into the bowl while keeping the yolk inside the shell. Then I use a spoon to remove the "umbilical cord" from the yolk (yuck!), & gently slide the yolk into the bowl with the white. The pan I use to make fried eggs doesn't need oil or anything to keep the eggs from sticking. I heat the pan over the lowest flame I can get. When a drop of water sizzles, I slide the egg onto the skillet (Since I have separated the white & the yolk, I've popped the sack that normally forms in the white, around the yolk. This helps to get all of the white cooked. If i crack the egg directly onto the skillet, I take a knife & cut around the yolk, breaking this sack, otherwise, the white tends to stay runny along the edge of the yolk.). I salt & pepper the egg, then use a glass domed lid to cover the egg, & let it cook slowly, until the white is almost entirely solid, then carefully turn it over with a spatula, & place the lid over it again. I take it out of the skillet when the yolk feels sponge-like when you poke it with your finger.
6 months ago mike
How long do you take for breakfast? 2 hours...you're worried about the 'umbilical cord of the egg? please...think about what you eat..well don't because you might like it.
6 months ago TJ Baltimore
I am happy to hear that I'm not the only one in the world who removes the yolk's "umbilical cord" (or chalazae). I don't know why, but it freaks me out.
6 months ago Tessa Giselle
I'll totally admit that I'm weird when it comes to eggs. It only takes about ten minutes, at most, for me to cook them the way I like them. When it comes to food, I believe that you should make it how YOU like it. Otherwise, why bother?? When I cook, it doesn't matter how long it takes to achieve the results that I want (I once stirred a pot of polenta for four hours!). What matters is whether or not it tastes good to me. I never said that my way of cooking eggs was the best or only way of cooking eggs. I simply described how I make fried eggs. Time is not a factor when I cook... results are.
6 months ago Tessa Giselle
I've had people tell me that the eggs have the chalazae, as you put it, when they are not fresh. I've had people tell me that they have it when they are too fresh. I've had eggs straight from the chicken's butt, & they still had it. Around 95% of the eggs I've cracked have had it. All brands, brown, white, speckled... it doesn't matter. I remove it because I am personally grossed out by it. I find it in my eggs when I order them out. I find it in cakes. I find it in anything that has been made with whole eggs. It's a little white cord that never mixes in or breaks up. I'm also glad to hear that someone else removes it & finds it icky!
6 months ago ruth
Best fried egg with yellow yolk and no crisp edges: oil in moderately hot pan. Crack egg(s) into pan and season with salt and pepper to taste. As soon as the egg(s) start to sizzle cover the pan, turn off the heat and let them finish cooking while you make your toast. To me these are perfect.
6 months ago Mary
The very best way I have found to fry an egg is to melt butter in the pan, when it is hot evenly coat bottom of pan. Add egg and cook on medium to high heat until the whites are about 80% done. Take 1/8 cup water, pour in the pan, cover, reduce heat and the steam generated cover/cooks the yolk tops. Ready to serve! Perfectly done whites, gently covered but soft yolks. A real breakfast treat!!
6 months ago Stephanie Wilson
i trie ao damn hard to cook the whites thru w/ out over cooking the yolk & i fail all the time. what am i doing wrong?? seems like the only way to have runny yolks is to half cook the whites! ughhh. sucks cause i love eggs! i like what im reading here but the instrucions seem complicated. help.
6 months ago martinlaw
Stephanie, not to worry. It's not rocket science. A little butter or margarine in, preferably, a non-stick skillet on medium heat. Once the whites start to turn opaque, add 1-2 tablespoons of water to the pan (I like to put it into the lid and dribble it around the outside of the egg. Put the lid on, and when the yolk starts to 'cloud over', the whites will be done and the yolks still runny. Cook them as little or as much as you want. Hope that works for you.
6 months ago Stephanie Wilson
oh thank you so much. ill try it. i appreciate it.
about 1 month ago Ashley Mann
Wish I had your problem! My difficulty is getting the yolk firm enough without over cooking the white!
about 1 month ago Stephanie Wilson
too bad i cant trade you. haha
11 months ago Barbara Hinson
I love my whites as crispy as I can get them, with a totally liquid yolk, so when I have the time and energy to devote to this, I separate my eggs, and cook the whites alone over fairly high heat until they're as crispy as I have the patience for. Then I add the yolks and swirl the pan to quickly warm them, and plate. Crispy whites in a yolk sauce - yummers!
6 months ago Stephanie Wilson
mmmmmmmmmmmm. great idea!
11 months ago Doug Edwards
For me the best method is fried in a non stick pan in fresh bacon fat from quality cured middle bacon. Crack the egg into the pan with a reasonable heat as I like a slightly crispy edged white to compliment a luxuriously runny yoke. Let egg settle then baste with the bacon fat and 'brown bits' until the yoke has 'whited' over. Serve immediately ideally with a bacon fat fried slice, black pudding and the bacon that gave off the glorious fat. Salt and Pepper to taste. Yum!
11 months ago Christina @ Christina's Cucina
Just add toast, Heinz beans and potato scones for ultimate perfection! ;)
11 months ago Bruce McNair 1
Hi Christina, This is a cousin to martinlaw's recipe. As a kid, I spent years in post-war Japan. My folks were busy doing what they did and my brother and I were left in the hands of our cook (and chief domestic tyrant) named appropriately "Cooksan". As kids we really enjoyed what she did with eggs. Take one slice white bread, cut out a generous hole big enough to accommodate a yolk and fry it in butter to crisp on one side, medium high heat. Flip the bread and immediately slide an egg, yolk in the hole. The white should ooze over the bread. Fry a minute or two and flip for over- easy. This was called a "Flag" because you had a Rising Sun on a square white background. Frying it in butter gave a good crustiness. My 24 year-old son still likes this.
11 months ago Christina @ Christina's Cucina
That is so cute! My post was shared on a FB for ex-pats from the UK and people were commenting on how they used to eat "egg in the hole" too! I think a lot of people don't put any effort into making food "fun" for kids. Your "Cooksan" obviously made an impression on you and your brother, which you've obviously passed on to your son. I love stories like this-thanks for sharing, Bruce :)
12 months ago Bruce McNair
With all due respect to the myriad of fine, mouth-watering approaches to friying, I think this one is incomparable:
(1) slowly fry a pound of high-quality bacon in a Griswold
(2) remove bacon when done, as per taste,
(3) with bacon fat medium hot, slide the eggs in
(4) as the bottoms gently fry, baste the topsides with the hot oil with a tablespoon, until done to taste. No salt required.
Bung on to toast, serve with ketchup, bacon and coffee. I learned this method from the mother of an old school buddy from Ottawa whose roots were Norwegian.
12 months ago Christina @ Christina's Cucina
Bruce, that's SO British! You'll love my photo-exactly what you described (sans ketchup) :) http://christinascucina...
about 1 year ago martinlaw
I see no one has mentioned the one-eyed jack, a go-to breakfast treat that's easy to cook and a delight to eat. Take a slice of bread (I prefer regular, run-of-the-mill white bread but any will do, I suppose) and tear out the center about the size of a half dollar. Remember those? Spread patches of butter on one side, and a couple of tablespoons in the pan. I find a non-stick is easiest to work with, but to each his own. Crack the egg into the pan and once it starts to set, place the slice of bread, buttered side up, on top of the egg so the yolk is visible in the hole you tore. As soon as you can slide your spatula under the egg without disturbing the yolk, flip and brown to taste, swirling it around in the butter to make sure it gets soaked up by the bread. Flip back over on the plate and sit back and wait for your kids (or you) to ask for more! Our kids are long gone, but I still make these for the wife and I. Egg and toast all in one!
6 months ago Stephanie Wilson
my mom called them eggs in a frame. wow. i thought she invented it. haha.
about 1 month ago choclinda
my friend calls it "egg in a window"
about 1 month ago Stephanie Wilson
cool! like that one!
about 1 year ago unique_name_here
late to the party as always.
Cast iron skillet. No oil of any kind. S&P, 1 splash of water in skillet lid and cover til over medium.
This way I can pretend that I'm being virtuous, as no oil/butter added. ;)
about 1 year ago John Ebel
I like to fry and scramble eggs in duck fat. Tasty and half the cholesterol of butter.
over 1 year ago Arnie Kappeler
Two eggs at room temperature, cracked into a bowl (no broken yokes). Nonstick pan, slightly buttered, on medium heat. Pour eggs in center of pan and leave them untouched until all egg whites are opaque. Gently shake pan to make sure that all of underside is released, and flip eggs by tossing sharply and catching gently. Slide directly onto plate. If done correctly, no spatula is left in the utensil drawer.
over 1 year ago Linda Bender
I always cook my fried eggs on a griddle, medium heat with butter. Low to medium heat so there are no crispy edges at all. That is the way my husband likes his eggs. Salt and peppered. Peppered on the top after the flip. And always crack your egg in a bowl first then slide onto your cooking surface. Helps to keep them in a more round shape. I go to an egg farm about every three weeks and buy eggs fresh. What a difference this makes. I also buy doubled yolk eggs when I go. They are perfect for frying. These eggs are anomalies and they happen when a chicken is new to laying or they had a scare that prevented them from laying their daily egg. We consider ourselves egg people and would eat them everyday. The perfect food.
over 1 year ago MaggiMae
Maggie says:
I like to use an 8" cast iron frying pan, heated over med heat. when hot, add a tsp or so of olive oil and a sprinkle of salt. Crack my organic egg directly into the pan and cover to let cook for three minutes or so. The yolk is soft and runny and the white is set with some crispy outside edges..Perfect! Serve with a side of toast? !


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Welcome to Reagent Partnership Division
Reagent Partnership Division manages and sells Dako's comprehensive portfolio of high-quality reagents for flow cytometry and specific proteins.
Our reagents are sold to our customers through distributors worldwide, and in addition to our retail portfolio, our monoclonal and polyclonal antibodies are also available as bulk solutions to our OEM customers. We cover all manufacturing processes and technologies for producing high-quality assays for turbidimetry, and we are highly engaged in assay development projects for our industrial partners.
We look forward to working with you!


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|The new Scion FR-S is now available at The All New Tustin Scion! With its Front-Mounted Flat Boxer Engine that puts out 200 HP and 151 LB FT of torque, the new FR-S has Sport written all over it. This Rear-Wheel Drive Machine boasts double wishbone rear suspension and ventilated front and rear disc Brakes.
At Tustin Scion, we not only offer a superb selection of new and used Scion models, but topnotch customer service. Our expert staff is ready to help you make truly informed decisions about everything from cars to service, service to parts.
New car smell is great, and we've got a range of new Scion vehicles that will delight your senses. But we think feel is really where it's at when you're dealing with a new FR-S, tC, xB or xD model. That's why the Tustin Scion sales staff is here to point you in the right direction and to assist you with the next step. After all, once you find Scion that looks right to you, you're going to want to get behind the wheel to see if you get that new car spark.
Of course, Tustin Scion also has an extensive assortment of well-maintained used cars showcased at our Tustin showroom. These include Scion models, as well as those made by other reputable automakers. If you find it here, you know it's backed by integrity.
Tustin Scion is ready and waiting to help you out in any way we can. Our skilled financial team will be delighted to discuss a car loan or lease, finding the solution that works for you. After all, your needs are our priority when it comes to realistic auto financing.
Of course, Tustin Scion doesn't stop to rest once the sale is over. Instead, we put our Scion parts and service experts to work for you! Whether you're a D-I-Y enthusiast who's looking for that hard-to-find part or you want to drop your car off at our Tustin service station and have the work done for you, we're here to lend a hand.
So what are you waiting for? Visit us at 36 Auto Center Dr. in Tustin, California and Tustin Scion will provide you with a helping hand you can rely on. No matter the service, your needs are our priority and we'll do our absolute best to ensure you leave with a smile. Because even though vehicles are what we sell, customer satisfaction is our business.New Car Specials |Used Car Specials |CarFinder


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Why Are There More Old Songs On iTunes Than Old eBooks?
I agree, plus proposal: (77 comments)
The music industry has a long and sordid history of ripping off the artists...
The music industry got cold sweat from the diversity of available media (vinyl, magnetic tapes, optical disks, whatever) and the easyness of internet sharing and binded the artists with all-encompassing contracts, taking the music out of their hands: you are not allowed to perform your own songs in public without your label sanctioning it (and making millions from your fans by selling them beer) first because, technically, they are not your songs any more.
In return, the label sends its armies of lawyers (along with corrupt government elements) to Hell and beyond to track, terrorize and imprison teenagers who had the audacity to publicly share even a small exrept of the (formerly yours) work, and grand you your 0.00000000001% cut from the process.
I only know the book publishing "established" rules a little bit, and -unexpectedly- they are not too much in favor for the writer either.
A good initiative, especially in the music industry, is to have different classifications: streaming is not vinyl is not concert, and those things need to be handled seperately. Artists need to stop signing those all-encompassing deals and a very good start would be e.g. to use a label to produce an LP, then go to a different label and let them handle your content via streaming on the internet: do NOT give up all rights for your art, because that is what you live from. The labels will resist of course but if enough artists do it, then it is done.


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Are you having trouble with our online store or was there a problem with your order? Check out our FAQ link for the answers to many common questions and issues. If you need further assistance, please click here to contact customer service or call us at 1-877-860-3999. Our customer service team is available 24 hours a day 7 days a week. Cookies made and shipped from Pittsburgh, PA.
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1200 N Alta Loma Rd, West Hollywood, CA | Directions 9006934.092211 -118.377314
Daily 24 Hours
Neighborhoods: Central LA, West Hollywood
If ever you wished to feel like an A-lister, just fork up the fare for a few nights at this West Hollywood hideaway, where stars stream back and forth between the lobby and villas, your morning oatmeal on the hotel restaurant veranda feels like the most exciting meal you've ever eaten, and big shots read scripts next to you at the pool. I almost always get top floor rooms at hotels, but here, request a first floor poolside room, you just walk out your sliding door and right onto a lounger. (BYO Script)
With beautiful outdoor fountains, a bridge above a pond filled with koi fish, good music and strong drinks, you can actually find peace, serenity, and a history of rock 'n roll at this hidden Hollywood treasure.
The food and atmosphere are just amazing! – The Sunset Marquis is a little piece of paradise hidden in the middle of Hollywood madness.
The restaurant...well i recommend you try on a summer night, but don't make any other plans because you might be there a lot longer than expected. The food is delicious (the risotto is one of my favorite) but the atmosphere has something almost magical, you'll just want to stay there and soak it in.
One of my favorite place in Hollywood.
Top quality everytime – This is where you want to be in West Hollywood. Cool staff, cool guests and great restaurants bars. But do not pay the overnight or valet parking charges here! Go to the garage nearby on Sunset and save money.
One of the Best Spas I've Been to in LA – I went to the spa today and had one of the best facials I've gotten in LA. My pedicure was very relaxing and she did a great job. Everyone at the staff is so friendly and helpful and I can not rave enough about this place. Definitely looking forward to going back!!!
Best Spa in LA – This is the best spa in Los Angeles. The amenities are above and beyond and the atmosphere is so decadent. A place for anyone to spoil and pamper themselves.
Finally at the Sunset Marquis! – From the time I walked in, greeted by "Ivet" (spelling?) and some cucumber infused refreshment, the large spa suites -with private toilets-, and a unique facial "Annick" with organic herbal products. Booked immediately a massage for the following day!
Relaxing Rejuvenating Renewing Spa Experience – High Quality Ingrediants, Experienced staff and management, Sophisticated treamtent room, couture enviroment, privacy in your own spa room, and the lighting is perfect to match the fagrance and ambience of the SPA at the Sunset Marquis.
THE BEST SPA! – I love this Spa. Loved the staff. Loved the treatment I got. Loved the rooms and the ambiance. Now, I can't stay away.
So cool and so hidden – Hard to believe that this place is a step away from equinox and a block from the sunset strip, and its a) hidden b) an oasis. its basically chateau marmont but a bit more discreet and hidden, i've been there for lunch it was quiet and water fountains all around you, and a cool but understated crowd. just sending my guests from australia to go try it. worth checking it out in my view. oh yeah and food i had a salad, but everything looked pretty good and service was nice too.
Little Hidden Paradise on Sunset – My husband and I went to RESTAURANT and had a great time. They serve great cocktails, great appetizers and the view of the garden is gorgeous. It is very laidback, the staff is very nice. It is a bit hidden so you have to look for it. When you enter the Marquis, go though the Lobby, the pool will be on your right and you will make a left. Walk though a small corridor and then you will see a beautiful garden and the restaurant is on your right. Enjoy!
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Greater Baltimore Medical Center (GBMC) - Baltimore, Maryland
Road Closure Alert:
Beginning Sunday, April 7, Gatehouse Drive, also known as the Charles Street entrance to Sheppard Pratt, will be closed due to road repairs. Gatehouse Drive is a popular entrance for employees who work in the South Chapman building or Physicians Pavilion North I.
During the closure, employees and visitors should use GBMC's main entrance on Charles Street, or enter via Campus View Drive entrance (off Osler Drive). The road work on Gatehouse Drive is expected to last six months.
Sheppard Pratt is upgrading the road from the Gatehouse to the intersection of Gatehouse Drive and Pratt Drive, widening it to a consistent 22 foot width, adding curbs, addressing storm water management issues, rerouting electric lines, installing new roadway lights, adding a sidewalk from the bridge to the Gatehouse and upgrading the landscaping.


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Moderators: Cartographers, Global Moderators
Industrial Helix wrote:Wow... I really have to say that your graphic skills have come quite a long way from that first draft you posted. The latest looks pretty damn good, save for a few details.
Industrial Helix wrote:This, I think, should be the last general graphics lesson. You've got the tools and the know-how to make the map that you see in your mind, which I think is clear by the latest version.
Industrial Helix wrote:Congrats, let's take it to the Final Forge!
Industrial Helix wrote:Finish your draft and post a revised design brief, or pm it to me, and I'll make sure your english is good and point out what you need to address better.
the size of army circles must be 21 x 21 pixels.
thanks. I can take it to Final Forge myself? I thought that game makers sort maps which one is good...
damned with my English
theBastard wrote:to natty_dread, gwert? some guy from here? I have to go a long way to do great maps
Helix, sorry in the morning Stroke works me, but now no. baseless if I used Stroke or Outer Glow it everytime colour all my rivers...
about circles, hm I think I will be able to edit map for 22 x 22 pixels, if they are needed. only say me with which we go, Gothic fonts (are they better redable now, Helix) or with the other ones?
Industrial Helix wrote:In this case, because I'm not sure which will work best, click on stroke at the very bottom. This should have added a red line around your rivers... now red isn't the color we want, lets try something like dark brown and shrinking the line to something like 2 or 3 px. You can also lower the opacity if you like, which is like what you did to your colors to make the background texture show through.
Industrial Helix wrote:Is the stroke not working? Go back to the little list to the left and deselect the little box. It should be gone now and your rivers are like they were before. Move on up to "Outer Glow" and select that. Make the color a muddy brown, like muddy banks of the river. I like my Blend mode (located just above the color) set to multiply. Set it to multiply if it isn't already. The "Size" slider will make the glow bigger or smaller, the "Spread" slider will make it more or less diffused. Try something that is tight to the river, something that illustrates the banks of the river and makes them stand out a little bit.
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"Thursday's going to be just like a practice day to us," Spring Garden head coach Jason Howard said of the jamboree. "We're going to look at it like a scrimmage. We're just going to do a regular full-pads week."
The Panthers continue to need as much practice time as they can find. With so few veteran players returning, teaching even the basics takes time.
"We're just trying to get better every day," Howard noted. "We have so many young ones, just inexperienced ones. This is probably the least amount of stuff that we've gotten in going into the season in a long time just because of the learning curve. We're so inexperienced that we're just having to take it a little slow and add a little bit to it every day."
There were some positive signs in the Spring Garden practice camp last week.
"Thursday and Friday were two of the better days we've had," Howard said. "It was real sluggish at the first of the week and we changed some things up just trying to get them moving a little more. At the end of the week, I thought we had two really good practices."


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Found the same room at a different price? Tell us, and we'll offer to match it.
Excelsior Grand Hotel Malta
A couple of minutes on foot bring you to the gates of Valletta, a city brimming with culture, noble architecture and priceless art.
The Hotel provides stunning views of Marsamxett Harbour and Manoel Island from its location by the edge of the sea. Its central position allows for easy travel to all parts of the islands.


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Changes related to "Instructions for Authors for Camera-Ready Final Versions of ACL-04 Main Conference Papers"
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Wednesday, August 2nd, 2006
Photo by Shelley Grieshop
Dakota Knous, 10, at left, and Tyler Core, 11, both of St. Marys, gulp a healthy share of water at fountains on the Auglaize County Fairgrounds in Wapakoneta on Tuesday. Temperatures climbed to an uncomfortable 91 degrees by mid-afternoon Tuesday and are expected to reach 93 today, continuing the hot and humid heat wave that has gripped the Midwest. Relief is on its way Thursday with a high of 85 and rain, according to local forecaster Dennis Howick.
Additional pictures for this date
Weather forecast
for Friday:
Mostly cloudy, showers
for Friday:
Mostly cloudy, showers
Wednesday, April 23
Wednesday, April 23


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Pioneer Library System welcomes author Tobias Wolff to wrap up The Big Read
The Pioneer Library System wraps up the 2013 edition of The Big Read by welcoming author Tobias Wolff to Oklahoma.
Wolff will make public presentations at 11 a.m. Thursday, April 25, at the Geiger Center at Oklahoma Baptist University in Shawnee, and later that evening at 7 p.m. at the Longfellow Middle School Auditorium in Norman.
Wolff is the author of "Old School," the selected novel for this year's Big Read. The book looks at the relationships and challenges of a group of teens at a boarding school in the northeastern United States in the early 1960s. Students are competing in a writing contest for a chance to meet a famous author and the storyline centers on some of the rules some of them break in trying to win.
While in Oklahoma, Wolff also will take part in a private reception hosted by the Pioneer Library System Foundation and will tape a segment at the Oklahoma History Center for the series "Writing Out Loud," a production that will air on Oklahoma's PBS affiliates.
His appearance carries on a recent tradition for the library system of hosting the authors of selected Big Read novels. In 2011, Pulitzer nominee Tim O'Brien came to Oklahoma, while in 2012, Amy Tan made two public appearances to conclude The Big Read.


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We've compiled the following gallery of new renders, past spy photos, and samples from other BMW models to give you an idea of what the color palette will look like on the 2012 F10 M5. This will hopefully help our future F10 M5 owner members decide on the color for their new M5.
As we posted about recently, the F10 M5 exterior color palette will include:
The exterior colors are as follows:
Alpine White
Black Sapphire Metallic
Imperial Blue
Monte Carlo Blue
Singapore Gray
Space Gray
BMW Individual exterior color options include:
The new 2012 BMW M5 will be priced at EUR 102,700 in Germany. For comparison, the last price for the E60 M5 (Sep 2010) was EUR 94,700 which means a price increase of roughly 8.5%.
Earlier this week, BMW announced the price for the UK at £73,040 for UK buyers. The last UK price for the E60 M5 was £67,300 which also tranlsates to a price increase of 8.5%.
Applying the same increase of 8.5% to the last US price (2010 M5) of $85,700, the new BMW M5 would be priced at $93,000 for the US.
The German price list also gives away some more details. To answer a common question — the M5′s metallic blue brake calipers are standard equipment. In other word, you'll always get the blue … CONTINUED
BMW has published official photos and information on the new BMW M5 (F10) last week, and today we're happy to share the very first video of the fully unveiled production M5 in action! Check it out inside.
After BMW released their initial set of images for the new M5, we were sure another set would become available with beautiful scenery and high action. Well, I woke up this morning with a pleasant surprise. BMW has really outdone itself with this set of wallpapers, if you want a beautiful desktop image, this is it!
We've stacked the F10 M5 up against the E63 AMG and CTS-V, but there are other cars in the segment which warrant further comparison, namely the Porsche Panamera Turbo/S and the Jaguar XF-R.
This comparison covers cars from a wide range of prices – from $80,000 to $173,000, but on paper the performance specs and owner demographics are close enough to compare. Again, the real tests will come from test drives, reviews, and direct comparos of the M5 against its rivals.
Now that the Official F10 M5 Production stats and specs have been revealed, the natural question is how it compares to its most direct competitors. We undertake this comparison below, with a photo and specs shootout against two of the M5′s biggest rivals — the 2012 Mercedes-Benz E63 AMG and the 2011 Cadillac CTS-V Sedan.
As some might not know yet, Mercedes-Benz has recently announced the use of their new 5.5L twin turbo V8 for the E63 beginning this Fall. We've used this new engine's specs to provide the most up-to-date comparison possible.
On paper, the super sedans are pretty evenly matched. The differences will come in the driving experience and real world test results. As BMW traditionally underrates their power figures, we expect the F10 M5′s real … CONTINUED
BMW has a good habit of keeping its production vehicles very close to their concept forms. This holds true with the just revealed F10 M5 as well, which is extremely close to its concept form. The only visual difference we spot by sight is the sleeker/smaller mirrors which were not present on the concept M5 and the more aggressive sideskirts on the production M5. The wheels are simply a silver version of the gloss black wheels on the concept M5.
We've put together a set of comparison photos to illustrate just how close the two designs are. For full details on the production F10 M5 so far, see the official thread.
The official specs and full technical details on the F10 M5 have now been released. Our official F10 M5 information thread has now been updated with all technical specs, data, and media.