text: Combat Conflict May 4, 2014 08:40 PM Don't let family or employee disagreements affect productivity Major disagreements, all-out fights or even simple misunderstandings—any form of conflict can be detrimental to your dairy operation. Family businesses will experience conflict at some point, says Carolyn Rodenberg, founder and owner of Alternatives to Conflict, a firm focused on solving and preventing conflict in the workplace. "The only way to resolve conflict is to talk about it," she says. Bonus Content Downloadable tools to improve communication Legacy Project communication tools Diminish C.O.F.L.I.C.T. Conflict is like an iceberg. "What you see above the water are the symptoms and what are below are the causes," Rodenberg says. "Until you get to the causes, you'll never solve the problem." The sources of conflict can come in many forms, says Amy Shoemaker, director of people growth strategies with Kennedy and Coe, LLC. "They can range from access to resources, inconsistent reasoning behind pay decisions or differences in personality styles," she says. As the manager of your dairy, you should strive to resolve any conflict quickly. Shoemaker says you should acknowledge that conflict exists and then arrange a meeting at a neutral location to discuss the issue with the people involved. "Be sure to get all sides of the story, address options and then brainstorm solutions," she says. "The goal is to solve the problem, not place blame or find fault." Most people respond to conflict in one of two ways—fight or flight, Rodenberg says. "If we avoid conflict, we go into denial and communication decreases," she says. Typically, conflict avoiders need time to think about the situation before they are ready to address it, while conflict confronters want to hash it out immediately. As the manager of your dairy, strive to resolve conflict quickly. When a situation is tense and you have both types, Rodenberg says, your team members need to set a time and place to talk about the situation. "For the conflict confronters, it gives them closure that they will have the opportunity to say their piece, and the conflict avoiders can have time to think about the situation," she says. Most of the time, when they come back together to talk about the issue, people have calmed down and the issue doesn't seem as important. "Everyone apologizes and moves on," Rodenberg says. Another helpful communication tip for family businesses involves how you frame questions. "One of the first things I recommend is for children to call their parents by their first name in the work setting," Rodenberg says. "You want adult-to-adult, not parent-to-child, conversations." This is especially important when non-family employees are involved, as it elevates the second generation to an owner. Back to news


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How unpopular is Kris Humphries? His wife is ripping him on Twitter, random people hate him, and New Yorkers are booing him.
Now, even the rim is turning its back on Humphries, and in a way, we feel kind of sorry for him—especially given the glee with which Cleveland's announcers mock him after this failed dunk. [Fox Sports Ohio]
[h/t to Matt Ray]

subset: commoncrawl


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New World Bistro Bar chef and his food both have been known to elicit sighs
The best food, the food we long for in the deepest well of our cravings, in that dark spot of gustatory lust we don't much talk about with others, touches all five of our senses.
Think of a lobe of sea urchin: Deep orange to the eye, the surface rough like velvet, a waft of iodine in the nose, slippery on the lips, brine and custard hitting the tongue, the auditory component just an appreciative whimper vibrating the roof of the mouth and into the nostrils.
Perhaps because taste and smell are rooted in some of the more primitive parts of our brain; we take it is a high compliment when someone is rendered momentarily inarticulate by a perfect bite. A cook, pro or home, would rather hear a groan of satisfaction from an eyes-closed diner than receive a multisyllabic paean.
Great food, like transcendent art, deranges us to some degree. This can be threatening to buttoned-up folks, the kind who won't let themselves dance with abandon or insist they would never, ever eat an entire lemon-meringue pie. And since we take in food through our mouths, that nexus of speech and song and sup and sex, eating can erase the boundaries between sensuous — that is, pleasing to the senses — and sensual, which has an erotic component. Touching a baby's skin is sensuous; the nape of your lover's neck, sensual; sliding a flap of luxuriously fatty tuna belly across your tongue, both.
Chef Ric Orlando knows this. He loves to chomp down on a Philly cheese steak, hear the crunch of the bread, feel the juice run across his fingers. For a number of years, as part of the Valentine's Day menu at his New World Home Cooking in Saugerties, Orlando has offered what he calls his "notorious safe sex platter" — 10 pairs of aphrodisiacal bites that diners are encouraged to feed one another, with the eater blindfolded and the feeder selecting the order of tastes from an array including raw oysters, avocado with goat cheese, chile-honey grapefruit and serrano chile peppers dipped in white chocolate.
"We really focus on simple, intense flavors in our Valentine's food," says Orlando. "When people go home after dinner, we want them to dance, not snore."
Customers in the Saugerties-Woodstock area love the safe-sex platter, relishing the permission to feed their blindfolded partner in public. Patrons at New World Bistro Bar in Albany, where Orlando is the chef and a partner, were less enthusiastic. Barely any ordered it, so it was offered only once. Another year, Orlando admits, he may have gone too far on the Valentine's menu, when he invoked cunnilingus with the name of a dish that featured beef tongue and octopus.
"Sometimes they think he's vulgar," confirms Zach Welton, Orlando's top kitchen lieutenant at the Albany restaurant.
More often, people think Orlando and his food are equally sexy. Aleph Ashline, a waiter who worked with Orlando at Justin's in Albany two decades ago and has been at New World Bistro since it opened in 2009, says Orlando has the appeal of a rock star among many customers.
"They love him," Ashline says.
Michelle Weiser was general manager, until last week, of the kitchen store Different Drummer's Kitchen in Stuyvesant Plaza, where Orlando taught dozens of cooking classes over the years. She says class participants, mostly female, often flirted outrageously with Orlando, and there was invariably a line afterward to engage him in chatty, innuendo-laden conversation.
"Once, there was a private event, a girls-night-out kind of class, and they flirted and flirted and just wouldn't leave him alone," says Weiser. "He was trying to get them to focus, and he got madder and madder. It was adorable."
The woman who knows Orlando best, his partner of 30 years and his wife of 29, Liz Corrado, says her husband's passionate nature has been one of his most appealing qualities throughout their relationship.
"He's a classic Italian: He loves art, he loves music, he loves to make love; he's a sensuous Renaissance man," says Corrado, who says her husband thrives on attention, and she doesn't mind in the least.
"The sex-symbol chef is the follow-up to the sex symbol musician he was when I married him. He's the improved version — this one cooks."
firstname.lastname@example.com • 518-454-5489 • @Tablehopping • http://facebook.com/SteveBarnesFoodCritic


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Compatible Epson 200xl Cyan Ink Cartridge
Need to ask a question about this product?
What Does Updating Firmware Mean For Compatible / Generic Ink Cartridges?
Manufacturers often release regular firmware updates for their devices. Firmware is used to limit the use of third party ink cartridges.
If you wish to use compatible / generic / non-genuine ink cartridges - DO NOT update your firmware.
Once you accept the update, only original ink cartridges will work with your printer.
When firmware is updated, it can make a 'compatible / third party' cartridge unusable. Meaning it can be working one day and then not the next if your printer has updated its firmware. Firmware updates are being released frequently and messages such as 'Cannot Detect Ink' or 'Ink Cartridge Cannot Be Recognised', are tell tale signs that your printer has updated its firmware / driver. If this has occured you may not be able to continue using compatible cartridges.
Due to these circumstances, which are out of our control, your purchase of compatible cartridges, is at your own risk.
We advise trying one cartridge first to see if you machine accepts it okay.
Please be aware - we will not process refunds for compatible cartridges due to firmware updates. Compatible cartridges are sold for current machine software / firmware / drivers at the time of purchase.
If you have updated firmware / drivers etc it makes the compatible cartridge - 'incompatible' with your printer and is obviously beyond our control.
Firmware Updates - "Click Here" for further information.


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The Evolution of Chewing Gum
Posted: May 6, 2009
Have you ever walked by a tree, looked at the sap oozing out of it, and thought to yourself, "Hmm. . . that tree sap looks really good, I might like to chew on some of that!"? It sounds pretty strange when you think of it like that, but that's exactly what the Mayans did when they walked by a sapodilla tree (that's where the word "sap" comes from). This is a good thing, otherwise the gum we chew today could have evolved in a very different manner! The history of the evolution of gum is a fascinating subject and has a great story to it (at least I think it does anyway, and your kids can always use this for a science report!) Gum chewing (although it wasn't even close to gum as we know it) has it origins back in ancient Greece. The Grecians chewed mastic gum (pronounced mas-tee-ka), which is the resin obtained from the bark of the mastic tree, a shrublike tree found mainly in Greece and Turkey. The Grecian women especially, favored chewing mastic gum to clean their teeth and sweeten their breath. But the Mayans weren't too far behind the Greeks; they simply got their sap from a different tree. However, the tree the Mayans chose (the sapodilla tree) actually produced a sap called chicle which is exactly where much of the gum in the US comes from. Ironically enough, even though the Mayan civilization literally disappeared overnight in about the year 800, virtually the only Mayan practice that remained intact was that of chewing gum. Meanwhile, the Native Americans of New England also used chewing gum, but this was made from the resin of spruce trees. Although chicle-based gums would ultimately win out in the US, the first gums ever marketed in the US were those based from the resin of spruce trees. Over the mid 1800's, spruce gum was gradually replaced by paraffin wax gum to which sweeteners were added, however the one drawback of paraffin wax gum was that it required heat and moisture from the mouth in order to render it suitable for chewing. It wasn't until 1869 that modern day gum products first appeared. The famous Mexican General Antonio Lopez de Santa Anna was searching for a substitute for rubber, and thought that chicle (remember the sap from the sapodilla tree that the Mayans chewed on?) might be a good fit. He contacted the American inventor Thomas Adams, and while Adams couldn't get chicle to work as rubber, he had the brilliant idea to turn it into a gum base. Thus, modern day chewing gum was born from information that the Mayans had known for thousand of years - chicle makes great gum! As you can see, the evolution of chewing gum makes for an interesting story, but it's not until recent years have manufactures figured out how to add a variety of ingredients which are responsible for an assortment of proven health benefits (besides fresh breath). Did you know. . .?
- Chewing Gum after meals may prevent heartburn Source: Digestive Disease Week. Orlando, Florida
- Chewing sugar-free gum raises your metabolic rate by 20%, resulting in burning the equivalent of an extra 11 pounds of extra weight each year! Source: New England Journal of Medicine. Mayo Clinic, Rochester, Minn.
- Chewing gum can improve long-term and working memory Source: British Psychological Society in Blackpool, Lancashire, UK
Pretty interesting, huh? Now, from all you've learned about chewing gum, here's what I think is the best part. As you know, I've founded my career on helping to stop bad breath. And let me assure you. . . this is no simple task. Bad breath comes in different forms, different odors, and is caused by different strains of anaerobic bacteria. So before I tell you about the following ingredients in my chewing gum, let me preface this with one statement. If you have chronic halitosis, all the gum in the world is not going to stop it! You must be using an oxygenating oral rinse, a non SLS toothpaste, and following the instructions rigorously at https://www.therabreath.com/bonus_directions.asp. However, if you only have occasional bad breath, or dry mouth towards the end of the day, or are simply looking for a solution to neutralize odors after a particularly offensive meal, or before a special moment, then I think you'll find that my gum will work wonders! Now, what exactly goes into chewing gum that is effective? First, I've included zinc gluconate. Zinc is a known inhibitor of acid production by mutans streptococci (the bacteria in your mouth that cause bad breath). These bacteria thrive in an acidic environment, so when you neutralize acids you promote better oral health (and you help prevent that annoying tinny, metallic taste). In addition, a high level of oral acids is bad for your tooth enamel, so you're helping to keep a brighter, whiter smile as well. Zinc ions also perform an interesting function when they meet anaerobic bacteria - they clog up certain receptors on the outer cell wall of anaerobic bacteria, so that that bugs cannot create sulfur compounds. (Zinc gluconate is the best tasting of all the zinc compounds which can be used in oral products.) Lastly, zinc gluconate (and only zinc gluconate) has been proven to restore sour/bitter/metallic tastes. Studies have shown that people with long term taste disorders can experience a rejuvenation of their taste buds after long-term use of Zinc gluconate gum or lozenges. Second, I've used Xylitol as a sweetener, instead of sugar or Aspartame (Nutrasweet) like so many other chewing gums. It is a sugar alcohol, with makes it safe for diabetics because the body doesn't react to sugar alcohols the same way that it does to sucrose or glucose (found in most of the popular kiddy-flavored gums, such as Big Red, Juicy Fruit, etc.) Most importantly, it has an interesting property in that it has been proven to fight tooth decay and is the only "sweetener" that does so - the complete opposite of sugar - which oral bacteria use to generate acids, which lead to tooth decay. NEVER chew gum that contains sugar if you want to maintain fresh breath! Simply put, a good amount of xylitol provides a healthy environment for an oral ecosystem. Finally, there are oxygenating compounds, specially designed to work with chewing gum base, to gently bathe your mouth and throat with oxygenating molecules designed to neutralize any and all volatile sulfur compounds, located in your mouth, throat, tonsils, and even in the upper reaches of your esophagus. Every time you swallow, your saliva - now loaded with oxygen and zinc molecules - bathes the back of your tongue, throat, tonsils area, and even the very beginning of your esophagus, a formerly ignored hiding place for anaerobic sulfur-producing bacteria. So while it's true that chewing gum has been around in many forms for many years, it's NEVER been as beneficial as it is today.


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Welcome to BrousBlades.com
We strive to provide the best quality knives we can. We spend extra money to get the best materials, equipment and supplies available, and we do not take any shortcuts. If our name is on it, it guarantees quality. All Limited Custom Knives are personally hand-made by Jason Brous using high-grade and exotic steels. We spend countless hours perfecting these blades to provide the right finish, style, and usability. Our goal is to produce high quality blades using a new style and skill set. We try to create a different outlook on knives and we believe that by combining an artistic feel to quality craftsmanship, we will be able to trump the stereotype that knives are meant and used strictly for violence. Instead of making knives that look threatening we try to make knives that are artistic, innovative, and reliable tools and can be handed down throughout generations.
Military and Law Enforcement Discounts
Active Law Enforcement and Military personnel are eligible for a 15% discount on all Production Blades. Discounts can be applied by emailing a copy of your department or branch identification card to email@example.com. If you have further questions regarding the LE/MIL discount, please call 805-717-7192. Thank you for taking the time to view our custom knives.
Brous Blades Warranty
At Brous Blades, we take great pride in the quality and craftsmanship of our products. If you are not completely satisfied with your purchase you may return it for either a replacement or merchandise credit within 10 days of purchase. Any modifications not made by Brous Blades will void the warranty and will not be accepted for replacement or merchandise credit.


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- Certified by Recycling Association
- Best Deals On The Market
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With respect to Chimney Cleaning in Seneca, KS, you have to be knowledgeable to make the most effective judgments. You should not go into it blindly, and you should be aware of what to expect. You will not confront any surprises when you hire Chimney Cleaning Pros. Start off by contacting 800-870-1242 to go over your task. We are going to go over your questions and concerns as soon as you call and get you organized with a scheduled visit. We always get there at the scheduled time, all set to work closely with you.
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Whenever you are preparing a task for Chimney Cleaning in Seneca, KS, there's lots of reasons to prefer Chimney Cleaning Pros. We have got the top customer satisfaction ratings, the very best quality materials, and the most sensible and efficient cash saving techniques. We fully understand your requirements and ambitions, and we are ready to help you using our expertise. If you need Chimney Cleaning in Seneca, choose Chimney Cleaning Pros at 800-870-1242, and we're going to be more than pleased to help.


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Residents help raise more than $750,000 for aquarium
Area residents turned out for Cirque de la Mer, the recent annual fundraising gala for the Maritime Aquarium at Norwalk.
At the event, the 15th annual Red Apple Awards were presented.
More than $777,000 was raised during the event to help present aquarium's Red Apple Fund environmental education programming to students in Connecticut and throughout the tri-state area. That includes $125,000 specifically to help schools meet the costs of busing for field trips.
This year's "Cirque de la Mer" was themed "Mystical Magical Maritime Masquerade" and was attended by 440 people.
Featured speakers included U.S. Sen. Richard Blumenthal, D-Conn., who said the Red Apple Fund "is what is needed to get kids involved and inspired by science."
Also during the evening, members of the aquarium's board of trustees presented a gift honoring President Jennifer Herring, who will retire later this year after 10 years at the helm of the South Norwalk attraction.


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Home » Starship
About Me
Joseph Viglioglia (alias/aka eon) born in Lyons, France, and live in Turin, Italy. He began working for comics at 22 years old. He draws for many publishers mainstreen, until he founded, with two "travel companions", iMasterArt, the Academy of Digital Arts which boasts hundreds of students, video games productions, commercials, books and a magazine. Illustrate has always been part of his way of being, so the comics are not enough more. Colors attract him like honey attracts bees and the desire to express themselves more freely become a compelling, essential as breathing. Now he does what he wants. And he does it every day of his life.


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|Biosequences .. Software .. Molbio soft .. Network News .. FTP
Royal Holloway University of London School of Biological Sciences TWO POSTDOCTORAL POSITIONS Applications are invited for two postdoctoral positions to study plant microtubule associated proteins. Post A A three year research post funded by the BBSRC, and linked with Dr. C.W. Lloyd at the John Innes Centre, for research on the molecular and cell biological characterisation of plant MAPs. A firm grounding in plant molecular biology is required and some experience in protein purification and cell biological techniques would be an advantage. Post B A two year research post funded by Bayer to study the function of plant MAPs in vivo. Preference will be given to plant molecular biologists with experience in plant transgenics and plant tissue culture. The Royal Holloway campus is situated in the Surrey Green Belt close to Windsor and Heathrow with ready access to central London. The appointments will be at the appropriate point on the RA1A scale (£16,451-£23,653) including London Allowance. You may discuss the positions informally with Dr. P.J. Hussey (Tel: 01784 443539; E-mail: p.hussey at rhbnc.ac.uk). Applications, including C.V. and the names and addresses of 2 referees (3 copies) should be sent to the Personnel Officer, Royal Holloway, University of London, Egham Hill, Egham, Surrey TW20 0EX, by 24th May 1996.


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My camera club is in the second year of using an Optoma EZPro 739 (which we are quite happy with) for evaluating digital images. We have been using Irfanview to create executable slide shows for projection. Usually when one of my images comes up I am dissapointed with the apperance. This week I loaded Irfanview onto my Photo editing PC and opened the same image simultaneously in Photoshop and Irfanview and there was a big difference in the appearence (the Irfanview image on my calibrated LaCie 19"CRT looked the same as it did projected...BAD)Irfanview seems to display a much cooler color balance and the shadow areas are blocked up.For evaluations we only need to display "color accurate" stationary images full screen with a black background (no text or borders), max 1024X768 and the ability to advance (or step back) the images manually.I'v heard ProShow has problems with color as well but haven't tried it.Thanks for any suggestions.Steve.[a href=\"index.php?act=findpost&pid=76607\"][{POST_SNAPBACK}][/a]
Pictures to Exe from WNSoft isn't bad either[a href=\"index.php?act=findpost&pid=79541\"][{POST_SNAPBACK}][/a]


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ST. LOUIS — Greg Zuerlein kicked four field goals, including a 58-yarder and a club record 60-yarder, to help the St. Louis Rams to a 19-13 win over the Seattle Seahawks on Sunday.
Special teams led the way for the Rams (2-2), with a fake field goal turning into a 2-yard touchdown pass from punter Johnny Hekker to Danny Amendola to put St. Louis ahead 10-7 late in the first half.
The loss came six days after Seattle (2-2) beat Green Bay on a botched call by replacement officials on a final-play touchdown pass into the end zone. Regular officials were back this weekend.
Marshawn Lynch led Seattle with 118 yards on 20 carries, including an 18-yard score to cap the game's first possession.
The Rams intercepted Russell Wilson three times, with Bradley Fletcher clinching it with a pick at the Rams 25 with a minute to go.


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997 St. Sebastian WayAugusta, GA 30912706-721-6597
1446 Harper StreetAugusta, GA 30912706-721-5437 (KIDS)
1003 Chafee Ave.Augusta, GA 30912 706-721-2426
1447 Harper StreetAugusta, GA 30912-5536706-721-CARE (2273)
1120 15th StreetAugusta, GA 30912706-721-2273 (CARE)
1411 Laney Walker Blvd.Augusta, GA 30912706-721-6744
821 St. Sebastian WayAugusta, GA 30912706-721-2971
1220 West Wheeler PkwyAugusta, GA 30909
6135 Roosevelt Highway Warm Springs, GA 31830
2011 Westend DriveGreensboro, GA 30642
Augusta University Medical Office Building
1447 Harper Street, 1st floor
Augusta, GA 30912
Park in the Harper Street parking deck located next to the Medical Office Building. Once inside the Medical Office Building, the welcome desk will be on your right. Walk past the desk, through the double doors and into the Family Medicine Practice Site. The check-in desk is located on the right.
Please call 706-721-2273 (CARE) to schedule an appointment, or request an appointment online. If you have questions or would like more information on the practice site, please call the Family Medicine Practice Site at 706-721-4588.
Hours: Mon-Fri 7:30 a.m.-5:30 p.m.
Augusta University Medical Center
1120 15th Street Augusta, GA 30912


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Cooking For Engineers
Analytical cooking discussed.
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Thompson's Blackened Turkey
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Posted: Tue Nov 15, 2005 7:00 pm
Post subject: Thompson's Blackened Turkey
I have made this peculiar dish, and found it very good except for the fact that I can't get the skin right (the paste you apply to the outside of the bird is supposed to break off after cooking, leaving brown and crispy skin behind, but mine didn't). I give the recipe below, obtained from the internet and modified by me in parenthesis where the original recipe was lacking. I would welcome any suggestions for improvement:
Thompsons Turkey: Marshas adventure
Ingredients List:
1 turkey, 16-22 pounds (I used 16), including pull-out fat
6 eggs
1 apple
1 orange
1 lrg can crushed pineapple (20 oz)
1 lemon
4 lrg onions
6 celery stalks
3 T. plenty of preserved ginger
2 cans water chestnuts
3 packages unseasoned bread crumbs (6 cups fresh)
3/4 lb ground veal
1/2 lb ground pork
1/4 lb butter
onion juice
1 qt apple cider
Spice List:
bay leaf
caraway seed
celery seed
chili powder
ground coriander
dry mustard (lots, for dressing and for paste)
parsley (fresh)
pepper, black
poultry seasoning
poppy seed
THOMPSON'S TURKEY RECIPE (from Gehman, with Marshas improvements in bold)
The turkey must be a big one, not less than sixteen pounds and not more than twenty-two. The bigger it is, the more economical it will be. If it is eighteen pounds or more, it ought to be a hen; a hen has a bigger, meatier breast. Go to the market yourself to buy the turkey so as to give the butcher proper instructions. Have him cut off the bird's head to leave as much neck as possible. Then ask him to peel back the skin and cut off the neck, with a cleaver, as close as possible to the shoulders. This leaves a tube of neck skin that can be stuffed with any stuffing left over from the body cavity. Some butchers clean away most of a turkey's fat before handling the bird over. If your man does that, protest. You need the fat.
Rub the bird inside and out with salt and pepper and let it stand while you go ahead with other preliminaries.
Into a stewpan put the chopped gizzard, the neck, and the heart. Cover with 4 or 5 cups water, and add a large bay leaf, a teaspoon of paprika, half a teaspoon of coriander, a clove of garlic, and salt to taste. Put it over a low fire and let it simmer while you work on the dressing. When I say work, I mean work.
Get a large bowl, and into it put an apple and an orange, both diced, a large can of crushed pineapple, the grated rind of half a lemon, and 3 tablespoons chopped preserved ginger. You can get the latter at a Chinese store or at candy stores or specialty shops. Then add, Thompson advised, a can of Chinese water chestnuts, drained. I prefer to add two cans, and I chop the chestnuts in half before throwing them in. Nearly every grocery store that sells chow mein dinners, or bamboo shoots, carries or will order water chestnuts.
Now get another bowl and hold your breath. Merely assembling all the ingredients is a time- consuming process. In this bowl you put:
2 teaspoons hot dry mustard
2 teaspoons caraway seed
3 teaspoons celery seed
2 teaspoons poppy seed
2 1/2 teaspoons oregano
a well-crushed bay leaf
1 teaspoon black pepper
half a teaspoon of mace
4 tablespoons finely-chopped parsley (preferably fresh, (I used fresh) although dried parsley flakes will do)
4 or 5 crushed cloves of garlic
4 large chopped onions
4 cloves (take off the heads and crush them)
half a teaspoon of tumeric
6 chopped stalks of celery
half a teaspoon of marjoram
half a teaspoon of summer savory
and 1 tablespoon poultry seasoning.
Then sprinkle in some salt about a teaspoon, or more if you wish. Those are Thompson's ingredients. To them I have added a sprinkle of monosodium glutamate which probably isn't necessary, but which in my view brings out all the flavors more fully. (I didnt add MSG.)
The end is not yet in sight. Take a third bowl. Put in 3 packages of bread crumbs (6 cups fresh), preferably the kind you get at the bakery. To the crumbs add 3/4 pound ground veal, 1/4 pound ground fresh pork, and 1/4 pound butter and all the fat (render it first) you have been able to take off the turkey.
Now begin mixing. "Mix in each bowl the contents of each bowl," Thompson wrote. "When each bowl is well mixed, mix the three of them together (in that big blue roasting pan). And mix it well. Mix it with your hands. Mix it until your forearms and wrists ache. Then mix it some more. Now toss it so that it isn't any longer a doughy mass." Thus spoke Thompson.
Stuff the turkey and skewer it, tying the strings that go over and around the skewers (I just sewed the neck thingie shut and stuffed it until it stuck out, and tucked the legs into the slot by the tail, rounding the dressing into a mound at the back end). Pack the remainder of the stuffing into the neck tube and tie it shut securely. Turn the oven on full blast and let it get red hot. Put the bird on the drip pan in your roaster or, better than that, breast down (I did it breast up) on a rack. Then put it into the red-hot oven.
Right here you must work fast. In a cup make a paste consisting of the yolks of 2 eggs, 1 teaspoon hot dry mustard, a clove of crushed garlic, 1 tablespoon onion juice, 2 pinches of cayenne pepper, 1 teaspoon lemon juice, and enough sifted flour to make it good and stiff. (Triple this, and make it loose enough to be paintable. You may need to make yet another batch to use when you flip the bird.)
When the bird in the oven is beginning to turn brown all over, take it out and turn the heat down to moderately slow (325° F). The skin may possibly have begun to bubble or split and crack. Ignore it. Take a pastry brush and paint the bird all over with the paste. Put it back in the oven. A few minutes later, when the paste has dried and set, take the turkey out again. Paint it again, every part of it you can touch (you dont have to get to the underside, because you can hit that when you flip the turkey). Keep doing this, putting it in and taking it out and painting it, until the paste is all used up. (I painted it twice on top, and then when I flipped it and hour and a half later, I painted the bottom.) Put it back in the oven.
Now add a cup of cider to the simmering giblet stock. At this point I put the liver in (I didnt add the liver) and keep the stewpan simmering, adding half cider and half water from time to time to replenish it. This is your basting fluid. (I found that if I did this, the fluid just evaporated and there was none left for gravy, so I wound up pouring all the fluid into the pan after the second or third basting, and then basting from the bottom on the pan). The bird must be basted every fifteen minutes. After it has cooked about an hour and a half, turn it on its stomach (breast down for me; the best way is to use those silicon gloves, with someone to help hold the rack in place) and let it cook in that position until the last fifteen minutes; then put it on its back again. That is, unless you are using a rack; if you are, don't turn it on its back until the last half hour. (Use a rack; flip the bird to be breast-down 1 ½ hours after second painting all over breast and wherever you can reach; then paint the bottom and leave it there until last half hour.)
The bird should cook for five and a half hours. white meat reached its desired temperature (170 degrees); stuffing and the dark meat (160 and 180 degrees, respectively).
As it cooks, it will alarm you. The paste will begin to turn black very early in the process (mine didnt, and the bottom never really blackened), but don't worry about it until the end. Thompson wrote: "You will think, 'My God! I have ruined it.' Be calm. Take a tweezer and pry loose the paste coating. It will come off readily. Beneath this burnt, harmless, now worthless shell the bird will be golden and dark brown, succulent, giddymaking with wild aromas, crisp and crunchable and crackling. The meat beneath this crazing panorama of skin will be wet, juice will spurt from it in tiny fountains as high as the handle of the fork plunged into it; the meat will be white, crammed with mocking flavor, delirious with things that rush over your palate and are drowned and gone as fast as you can swallow; cut a little of it with a spoon, it will spread on bread as eagerly and readily as soft Wurst. You do not have to be a carver to eat this turkey; speak harshly to it and it will fall apart."
Thompson did not describe the taste of the stuffing for the simple reason that it is indescribable. It is full of a vast collection of elusive and exotic flavors, of fruit and of greens, bits of crispness (the water chestnuts) and of delicate meats well, no wonder he made no attempt to write about it. It has to be eaten to be understood.
There is no gravy required for this bird because it is in itself so moist but if the family insists on gravy it may be made in the usual way, using the drippings from the pan. The giblets from the basting mixture may be chopped up and added. The beauty of Thompson's turkey, by the way, is that in the unlikely event that any of it is left over, the meat somehow remains as moist for days as it is when it first comes from the oven.
So, that's the turkey. I urge anyone to try it. Urge? I insist. Anyone who does will have an extra prayer to offer on Thanksgiving Day, a prayer of thanks for the genius of a man named Morton Thompson, who died on July 7, 1953. I don't know if Thompson is in heaven or not, but if he is, this is his second visit. I don't know of any other place where he might have picked up the original inspiration for Thompson's turkey
Richard Gehman's "The Haphazard Gourmet"
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Commonwealth Shakespeare and Suffolk University to Present THE LAST WILL World Premiere, 2/13-24
Commonwealth Shakespeare Company and Suffolk University present the world premiere of Suffolk University's Distinguished Scholar in Residence Robert Brustein's The Last Will, the final installment of Brustein's trilogy about the life of William Shakespeare. Performance dates are February 13-24, 2013.The show will play Wednesday and Thursdays at 7pm. Fridays at 8pm. Saturdays at 3pm and 8pm. Sundays at 3pm. Press Opening will be Friday, February 15th followed by a reception at Back Deck, located at 2 West Street, Boston, Mass. Tickets, at $45 on opening and Saturday nights; $40 general; $30 seniors; and $10 students, are available by calling 1-800-440-7654 or online. The Modern Theatre is located at 525 Washington St. in Boston's Theatre District.
The Last Will finds William Shakespeare retired at his country home on Stratford after decades of struggle and success in the city of London. In the last stages of a fatal illness, his deteriorating mind obliterates the distinction between fiction and fact, and the playwright begins acting as a character in his own plays. Richard Burbage, leader of Shakespeare's Acting Company, attempts to persuade him to return to London and to playwriting, as Will wrestles with his suspicions, delusions, family resentment, and final testaments.
This co-production celebrates Commonwealth Shakespeare Company's professional relationships with leaders of the Boston Theatre Community: Suffolk University Theatre Department and The Modern Theatre; Boston Playwrights' Theatre's Kate Snodgrass; and with Actors' Shakespeare Project's Allyn Burrows.
The stellar cast includes:Allyn Burrows as William Shakespeare, was recently seen in Macbeth (Macbeth) and Twelfth Night (Malvolio-2012 Norton Award, Outstanding Production, Small Theatre) with Actors' Shakespeare Project, where he is also the Artistic Director; Breaking the Code (Alan Turing) with Underground Railway Theatre (2012 IRNE Award for Best Actor, Drama); Shipwrecked (Louis de Rougemont) with Lyric Stage; The Seafarer (Nicky Giblin) with Merrimack Repertory Theatre, and Off-Broadway in King Lear, Bug, Killer Joe, Louis Slotin Sonata, Closetland, and The Widowing of Mrs. Holroyd.
Brooke Adams as Anne Hathaway, whose stage credits include The Heidi Chronicles on Broadway; Key Exchange at the Orpheum; Split at The Second Stage; The Old Neighborhood with A.R.T.; If Memory Serves with the Pasadena Playhouse; The Philanderer with Yale Rep; The Cherry Orchard with The Atlantic Theatre Co. and most recently Lend Me a Tenor on Broadway with her husband Tony Shalhoub, directed by Stanley Tucci. She produced and starred in Made-Up, directed by Tony Shalhoub and written by her sister Lynne Adams.
Stacy Fischer as Judith Shakespeare, whose recent theatre credits include Hysteria with Wellfleet Harbor Actors Theatre, American Stage Company, and The Nora (Elliot Norton Award for Best Actress), Or with Lyric Stage, and A Christmas Story with New Rep Theatre. Stacy is a founding member of Harbor Stage Company in Wellfleet, MA where she was last seen in Hedda Gabler.
Merritt Janson as Susanna Shakespeare, whose theatre credits include Off-Broadway: House For Sale with Transport Group; Notes From Underground with Theatre for a New Audience. Regional: The Tempest, King Lear, As You Like It, Twelfth Night, Othello with Shakespeare & Company; Autumn Sonata, Notes From Underground with Yale Repertory Theatre; Paradise Lost, Britannicus (IRNE Nomination), The Onion Cellar with American Repertory Theater; Great Wall Story with Denver Center Theatre; The Deception, Notes From Underground with La Jolla Playhouse; Eurydice with The Wilma Theatre; The Deception with Theatre de la Jeune Lune; The English Channel with The Vineyard Playhouse.
Billy Meleady as Francis Collins, who most recently performed with The Cambridge Revels at Sanders Theatre after making his Los Angeles premiere in The Belle of Belfast (EST/LA). Recent Boston-area work includes The Lonesome West and Trad (Elliot Norton and IRNE award nominations) for Tir Na Theatre; A Moon for the Misbegotten and Not Enough Air with the Nora Theater Company; The Misanthrope with New Rep, and The Seafarer (Sharky) with Speakeasy Stage Company. Shakespeare roles include As You Like It (Touchstone) and The Tempest (Caliban) with the Vineyard Playhouse, and Hamlet (Gravedigger & Reynaldo) and As You Like It (Corin) with The Publick Theatre.
Jeremiah Kissel as Richard Burbage, whose recent work includes Mortal Terror (Ben Johnson) at The Modern; a ten minute version of The English Channel (Christopher Marlowe) for The Boston Theater Marathon. Other Brustein outings include a workshop of King of the Schnorrers at ArtsEmerson and Three Farces and A Funeral, both on the A.R.T. mainstage. Jeremiah has been featured at The Huntington, (most recently in Invisible Man), A.R.T., The Lyric, Geva Theater Center, The Cleveland Playhouse, The Studio Theater in D.C., The New Rep, Merrimack Repertory Theater. He is the recipient of several Norton and IRNE awards, and in 2003 was given Boston's top theater honor, the Elliot Norton Prize for Sustained Excellence.
The production is directed by Steven Maler. Mr. Maler is the Founding Artistic Director of The Commonwealth Shakespeare Company, which presents free productions of Shakespeare on the Boston Common. His 2011 production of All's Well That Ends Well won the Elliot Norton Award for Outstanding Production- Large Theatre. His CSC production of A Midsummer Night's Dream won the Elliot Norton Award for Outstanding Director - Small Resident Theatre Company. His production of Suburbia for the SpeakEasy Stage Company won Best Production - Fringe Theatre Company. Other productions include Coriolanus, The Comedy of Errors, The Taming of the Shrew, Hamlet, Much Ado About Nothing, Macbeth, Henry V, Romeo & Juliet, As You Like It, Julius Caesar, and The Tempest for CSC; Without You, written by and starring Anthony Rapp for City Theatre in Pittsburgh; Turn of the Screw for New Repertory Theatre; Santaland Diaries and Porcelain for the SpeakEasy Stage Company; Top Girls and Weldon Rising for Coyote Theatre; and The L.A. Plays by Han Ong for The American Repertory Theatre, where he was the Artistic Associate for New Plays. He directed the American premiere of Peter Eötvös' operatic treatment of Tony Kushner's Angels in America, and the New England premiere of Thomas Ades' Powder Her Face, both for Opera Boston. Maler is a graduate of The American Repertory Theatre Institute for Advanced Theatre Training at Harvard University, where he directed Woyzeck, Pericles, The Duchess of Malfi, and Ghosts. He was the associate director of Henry IV, Parts 1 and 2 and Henry V at The American Repertory Theatre, and Titus Andronicus and Hamlet in Tokyo. He will next direct The Two Gentlemen of Verona on the Boston Common this summer for CSC.
Robert Brustein is a playwright, adaptor, director, actor, teacher, and critic. He is a Senior Research Fellow at Harvard University, Distinguished Scholar in residence at Suffolk University, and a past Dean of the Yale Drama School. Mr. Brustein is the founding director of the Yale Repertory Theatre and The American Repertory Theatre, where he served for 23 years. Theatre Critic for The New Republic for forty-three years, Robert Brustein is the author of 17 books on theatre and society, and has supervised well over 200 productions, acting in eight and directing twelve, including seven adaptations of his own. He is the author of ten plays including his Shakespeare Trilogy, The English Channel, Mortal Terror, and now The Last Will. He has also written the books for two musicals, Shlemiel The First and Lysistrata, and has just finished a third with composer Hankus Netsky called King of the Schnorrers. Mr. Brustein has been elected to the American Academy of Arts and Letters and to The Players Hall of Fame and Theatre Hall of Fame.
Suffolk University co-produced the world premiere of The English Channel, the trilogy's first play, with The Vineyard Playhouse in 2007. The play focuses on Shakespeare's formative years as a young playwright and poet. Theatre Department faculty members Wes Savick and Richard Chambers respectively directed and designed the production in Suffolk's C. Walsh Theatre and on Martha's Vineyard. The production featured Suffolk alumnus and Elliot Norton Best Actor award-winner Alex Pollock. The New York premiere at the Abingdon Theatre was directed by Daniela Varon. The English Channel was published by The Sheep Meadow Press, won the Steinberg award for best new American play and was nominated for a Pulitzer Prize.
The world premiere of Mortal Terror, the second play in the trilogy, was co-produced by Suffolk University and the Boston Playwrights' Theatre in 2011 after readings at The American Repertory Theatre, the C. Walsh Theatre, The Vineyard Playhouse and the Player's Club in New York. Mortal Terror focuses on King James' commissioning of Macbeth and its connection to the terrorist Gunpowder Plot of 1605. Ms. Varon directed with Stafford Clark-Price as Shakespeare in the Modern Theatre. Kate Snodgrass served as dramaturge.
The final play of this provocative trilogy, The Last Will, weaves the story of King Lear into Shakespeare's twilight years in Stratford. Following readings at The Vineyard Playhouse and the Player's Club, Suffolk University co-produced a reading with the Actors' Shakespeare Project at the Modern Theatre.
The set design is by Eric Levenson**, costume design by Nancy Leary, lighting design by Eric Southern**, and sound design by David Remedios**.
*Member of Actor's Equity Associate, the Union of Professional Actors and Stage Managers in the United States
** Member of United Scenic Artists
Commonwealth Shakespeare Company, best known for its annual free performances on Boston Common, is a non-profit organization founded in 1996 dedicated to bringing the works of William Shakespeare in vital and contemporary productions to the people of Boston and to educating Boston's youth not only about Shakespeare but about their own potential for creativity. In addition to the annual Boston Common productions, CSC presents a summer "Tour of the Parks" program that tours Shakespeare-inspired programming designed for families to Boston neighborhood parks. Throughout the year, CSC regularly performs as a part of First Night Boston and also presents a free series called American Voices featuring script-in-hand readings of classic American plays. CSC fulfills its educational mission through its Summer Academy with programs for both high school students and pre-professional actors and throughout the year by partnering with area high schools and Boys and Girls Clubs to provide in- and after-school theatre training to inner-city youth. Recent productions include Coriolanus, All's Well That Ends Well (2012 Elliot Norton Award-winner for Best Production, Large Theater), Othello and The Comedy of Errors. For more information, visit www.commshakes.org.


text:
The Religion Department at Williams offers students a range of ways to learn about both the study of religion and specific religious traditions. We specialize in courses that emphasize theoretical approaches (including philosophy, sociology, anthropology, hermeneutics, cognitive, postcolonial, and feminist theory) and critical issues (including globalization, the environment, cultural memory, violence, economics, life, God, and consumerism). In addition to these theoretical commitments, our faculty have expertise in Islam, Buddhism, Hinduism, East Asian Religions, modern Jewish thought, modern continental philosophy, early Christianity, post-Enlightenment Christian tradition, and North American religions.
The major in Religion is designed both to expose students to the methods and issues involved in the study of religion and to introduce students to the beliefs, practices, and values of specific religions. Each student can fashion his or her own sequence of study within a basic pattern. Students must take REL 200 (What is Religion?), one 300–level seminar or tutorial, and REL 401 (Issues in the Study of Religion), as well as six electives. The course catalog offers further details on the major.
Many of our majors are double majors, finding interesting points of connection and challenge between the study of Religion and Math, Physics, English, American Studies, History, Political Science, Studio Art, Art History, Psychology, and Philosophy among others.
Please contact us via email or at our mailing address:
Department of Religion
Williams College
Hollander Hall
Williamstown, MA 01267


text:
UA Athletics Dedicates Jefferson Gymnasium and Kasser Family Pool
Dec. 8, 2008
TUCSON, Ariz. - The University of Arizona department of athletics dedicated the Richard Jefferson Gymnasium and the Kasser Family Pool on Monday, Dec. 8.
The dedications of these facilities came as part of Campaign Arizona Phase II, which included construction of the Richard Jefferson Gymnasium and the Kasser Family Pool, expansion of the Mary P. Roby Gymnastics Practice Facility, and improvements to the entry way and promenade adjacent to McKale Center that make the space more inviting for fans and students to gather for tailgating or socializing.
The 20,000-square foot Richard Jefferson Gymnasium houses two full-court basketball courts running end to end, east to west, as well as room for four basketball cross courts and five volleyball cross courts. Drop-down nets separate the main courts in order to add flexibility to the multi-use facility.
Jefferson donated $3.5 million as the lead gift towards Phase II. The gift is one of the largest individual donations to the University of Arizona athletic department and is also believed to be the largest ever given by a current professional athlete to his alma mater.
A native of Phoenix, Ariz., Jefferson was a three-year letterwinner for the Wildcats from 1998-2001. During his 84-game career (77 starts), Jefferson averaged 11.2 points, 5.0 rebounds and 2.8 assists per game. He capped his career by leading Arizona to the 2001 national championship game. Along the way, Jefferson was an all-Midwest Regional and all-Final Four selection. He was the 13th overall pick in the first round of the 2001 NBA Draft. Jefferson was the sixth Lottery Pick in Arizona history.
Now in his eighth year in the National Basketball Association, Jefferson has averaged 17.4 points, 5.4 rebounds and 3.0 assists per game, and has averaged better than 20 points per game twice (2005 and 2008) for a season during his career. Jefferson led the New Jersey Nets to NBA Finals appearances in both 2002 and 2003 and was an NBA second-team all-Rookie selection in 2002. He currently plays for the Milwaukee Bucks.
The Kasser Family Pool is a 33-meter x 25-meter state-of-the-art diving well that features two 1-meter and three 3-meter springboards on concrete short stands. The diving structure has platform heights of 3, 5, 7.5, and 10 meters, each with Rough-Tex surfacing. The pool has built-in spray surface agitation and an air-sparging system under all platforms and two of the 3-meter springboards.
I. Michael 'Mike' Kasser is president of the Holualoa Companies, a real estate investment company with interests in residential and commercial real estate in the Northeast, Southwest, Hawaii and Europe. As Holualoa grew, Mike and his wife Beth moved to Tucson in 1994 with their children, Violet and Mikey.
Mike and Beth contribute to a number of programs and colleges on the campus of the University of Arizona. They are most passionate about the College of Science, Museum of Art, and Intercollegiate Athletics. Longtime (Consistent?) supporters of UA athletics, the Kasser Family also generously contributed to Phase I of Campaign Arizona, as witnessed by the Kasser Family Sports Medicine Center.
Both Mike and Beth Kasser are avid athletes and sponsor several sporting events throughout Tucson and Phoenix including the Tucson Marathon, El Tour de Phoenix, Tour of the Tucson Mountains and the Tucson Triathlon Series. Mike is a collector of pre-Columbian art and his collection is on display at the U of A Museum of Art.
Dr. Robert Shelton, President, University of Arizona
'I am disappointed not to be with all of you today to celebrate the opening of the Richard Jefferson Gymnasium and the Kasser Family Pool. This is a great day for our student-athletes, men and women, and I am very proud of former student-athlete Richard Jefferson, who gives back to his alma mater in such a meaningful way. And we are forever grateful to Mike Kasser and the Kasser Family for their continued support of Arizona Athletics. Thank you.'
Steve Kerr, General Manager, Phoenix Suns, Arizona Basketball Letterman, 1983-88
'I'm really happy that Wildcat athletes will have access to an amazing facility like the Jefferson Gymnasium. It will undoubtedly help in their development as athletes, and it will provide our teams with a competitive advantage. Thanks, Richard, for making this happen!'
Lute Olson, Former Arizona Basketball Head Coach, 1983-2008
'Richard has always been a special person, and for him to make the kind of gift to make this facility possible just says so much about his character and his love for the University of Arizona. This facility will benefit Wildcat student-athletes for many years to come and we can't thank him enough for his generosity.'
Jason Gardner, Arizona Basketball Letterman, 1999-2003
'I think Richard is a great person and a special kind of player, friend, and teammate. I think this will really help the community, fans and players. I feel that Richard's gift also shows Coach Olson's impact on his players in the way they give back to the University and to Tucson.'
Pac-12 PlaylistThu 8/22 | 6:15pm PTLive
Thu 8/22 | 6:30pm PTLive
Airing on:
- Pac-12 Arizona
- Pac-12 Network
Pac-12 PlaylistFri 8/23 | 6:45pm PTLive


text:
|Project Title:
|OR62 @ OR99 ADA Curb Ramp Upgrade Project
|Project #:
|Issued by:
|Oregon Department of Transportation view agency website
|Publish Date:
|Due Date:
view original RFP open original RFP in new window
DescriptionCrater Lake Hwy 62(22) MP 0.05 OR62 @ OR99 ADA Curb Ramp Upgrade Project Medford Jackson County WORK TO BE DONE Work to be done under this Contract consists of the following: - Remove and replace sidewalk ramps as indicated on the plans - Standard draws are included in the plan set.
ContactContact Duane Cannon at 1 (541) 957-3686
About Oregon Department of Transportation
The Oregon Department of Transportation cares about equity in purchasing and contracting. We are committed to working with State Certified Firms and we encourage Minority, Women and Emerging Small Business (MWESB), Service Disabled Veteran (SDV) firms and Disadvantaged Business Enterprises (DBE) to compete for our contracting opportunities.
If you'd like to know more about our mission to promote innovative programs that provide equitable access and opportunities in Oregon transportation, please visit https://www.oregon.gov/ODOT/CS/CIVILRIGHTS/Pages/about_us.aspx.
You can find the formal listings for our purchasing and contracting opportunities on ORPIN .
If your firm is interested in this opportunity, we'd love to hear from you. First, read over the opportunity description. If it looks like something your firm can bid on, you can head to ORPIN to express interest and get the full set of bid documents. Here's how you do that.
- First, log into ORPIN here. If you're not already in ORPIN, you'll need to register your firm.
- Once you're logged into ORPIN, click the "Browse Opportunities" link, and click "Advanced Search". Search for this opportunity number: 730-33882-19
- Use ORPIN to express interest in the opportunity. You'll receive an email confirming your interest. You'll also receive future notices about the opportunity.
- Questions?
Contact Duane Cannon at 1 (541) 957-3686
Follow us on Twitter at https://twitter.com/ODOTProcurement


text:
DENVER, June 4 (UPI) -- Kodiak Oil & Gas Corp. announced plans to spend $660 million in cash to acquire 42,000 acres in oil developments in North Dakota.
Kodiak, a company with headquarters in Denver, announced Monday it reached a purchase and sale agreement with Liberty Resources to purchase acreage in the Bakken and Three Forks oil fields in the Williston Basin of North Dakota.
Kodiak said the acreage under consideration is producing about 5,700 barrels of oil equivalent per day.
North Dakota oil production is helping with overall gains seen from the U.S. energy sector. The North Dakota Industrial Commission Oil and Gas Division reported the state set all-time records with more than 782,000 barrels of oil per day, 846,000 cubic feet of natural gas per day and 8,634 producing wells for March, the last month for which information is available.
Kodiak said production from the North Dakota lease area should increase before the sale closes, which is expected by July.


text:
$9 99
Peggle Nights has been discontinued
Peggle Nights... The sun has set at the Peggle Institute, but the bouncy delight has just begun! Join the Peggle Masters on a dreamtime adventure of alter egos and peg-popping action. Stay up late to aim, shoot and clear orange pegs from 60 levels, and bask in Extreme Fever glory under the silver moon. Then, put your Peggle skills to the ultimate test in 60 Challenges. If you can master all that fevered action, play to your heart's content with Duel mode and Quick Play. Plus, you can stock your Trophy Room and revel in clickable replays!
- Explore all 60 levels in Adventure mode--and meet a new Peggle
What's New in Peggle Nights
Version 1.0.3: Release notes were unavailable when this listing was updated.
Requirements for Peggle NightsMac OS X 10.4.11 or later
* Previously available here
Similar Software
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text: Are you at the Jenkins conference this week? We're excited to be there as a sponsor and meet many of you who work on continuous deployments (CD). Our goal is to help you achieve CD without writing scripts or doing manual grunt work. To that end, we want to showcase full CD automation for your use-cases using Jenkins and ElasticBox. A simple Todo Node.js application tutorial demonstrates the CD automation in this post. Read More


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100% Owner Operator, 100% Flatbed. 80% paid to you! It doesn't get much better than that.Our contractors are currently averaging approximately $5,500 - $6,500 a week in gross revenue, or $260,000 to $300,000 a year in gross revenue. MANY are doing much more!Contractors at Carrier One are compensated based on a fixed percentage (80% to start) of the revenue generated from the freight they haul. Quite simply - as rates increase, so does your compensation. In addition, with our longevity bonus program, the longer you stay, the more you get paid with annual percentage increases up to 82%.Carrier One is looking to partner with the most professional, qualified flatbed drivers in your area for immediate driving opportunities.Driving for Carrier One* 80% to start* 82% top pay* Direct Deposit each Friday* NON-FORCED dispatch and never compete with company drivers for freight.* 25 to 1 Driver to Fleet Manager ratio - we BLOW away mega carrier ratios of up to 100 drivers per board.Owner Operator Details - Bring Your Own Truck* Bring your own truck and we will deposit $1,250 into your maintenance fund on day 1* Now Accepting tractors that pass DOT inspection and are E-Log compliant* Trailer Rental Available (48' or 53' flatbeds) with no payment for 2 weeks or bring your own* New Insurance Options for Owner Operators!* Bobtail Insurance/Cargo/Liability Insurance paid by Carrier One* Group rate purchase options for Physical Damage Insurance (3.8% of truck value)Base Plate ProgramAccess to National Accounts for Discounted Tires and MaintenanceMedical, Dental, Vision and Full Range of other personal/family protection plans and discounts via our partnership with True Choices.Lease Purchase - Purchase Your Truck Here* $0 down and $1 buyout after 3-5 Yr Lease Term - NO BALLOON!* Carrier One pays your first 2 truck/trailer payments* 2015-2019 Tractors Available for Lease* Wide Selection of Fully Spec'd Peterbilt and Kenworth tractors* Trailer Rental Available* Access to National Accounts for Discounted Tires and Maintenance* Medical, Dental, Vision and Full Range of other personal/family protection plans and discounts via our partnership with True Choices.Requirements* Have 18 Months of Verifiable OTR Experience in the Last 3 Years* Have 6 months of flatbed experience (or the willingness to train)* Be 23 Years of Age or Older* Live in our hiring area* Possess Current Class A CDL* Must have current DOT Physical (not set to expire within 90 days of Orientation Date)* Don't have flatbed experience? Carrier One offers paid securement training, both full and refresher courses with the best trainers in the industryHiring Area*
Associated topics: cdl a operator, cdl a owner, independent contractor, lease, lease purchase, own truck, own truck driving, own your own new truck, owner operator, solo driver
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Monday, March 5, 2012
Morning Beauty
Happy Monday, loves! Hope you all had a wonderful weekend.
I didn't have much on the agenda so the weekend was mine for the taking. Had a lovely Saturday playing tourist in the city again. Walked around the Flatiron district, went to Eataly, ate some amazing Italian food and then headed on over to my favorite place, The Rose Bar at the Gramercy Park Hotel, for some Ginger Fig martinis. Yeah you heard that right. Ginger Fig martini. It's heaven on earth. Trust me. :) A perfect day all around.
Sunday was more about getting things accomplished around the apartment. After a lovely brunch that J prepared, cooking and cleaning took up most of the rest of the day. Ended up finishing out the weekend cuddled up by candlelight on the couch with a bottle of wine.
All in all I'm feeling mighty fine on this Monday morning and I hope you all feel the same.
Enjoy the day, sweets!
Images: 1, 2, 3 All images edited by The Alternative Wife
51 comments:
- O said...
Hmmm, ginger fig martinis?! That sound like heaven! Hope you enjoyed them! Happy Monday :)xoxo
- March 5, 2012 at 5:47 AM
sounds like you enjoyed a wonderful weekend ... Italian food is always a good idea and a bottle of wine too ;-)
- March 5, 2012 at 6:16 AM
- The Dainty Dolls House said...
Stunning pictures!! Glad you had a great weekend, I hope the week will be fantastic!! xx
- March 5, 2012 at 6:27 AM
Ginger fig martini? That sounds interesting. So glad you had a nice weekend. xo
- March 5, 2012 at 6:27 AM
- lorenabr said...
interesting martini.... I sure would like to try!
- March 5, 2012 at 6:35 AM
- Pratishtha Durga said...
Am glad you are bright and happy on Monday. My weekend went off fine enough, but Monday morning was the Annual Medical check up, so 4 hours of being poked and probed. now waiting for reports.... Ughh!!! hope the week is much better.
- March 5, 2012 at 6:37 AM
- The Golden Girls said...
what an amazing and relaxing weekend! sounds perfect <3 ps... obsessed with the first image, totally pinterest pinned it ;)
The Golden Girls
- March 5, 2012 at 7:28 AM
- classiq said...
All the ingredients for a lovely weekend. Happy Monday, Dawn! xo
- March 5, 2012 at 7:58 AM
- Helena - A Diary of Lovely said...
perfect weekend if you ask me! Have a great week Dawn!
- March 5, 2012 at 8:16 AM
- Bodil Huisman said...
sounds like a lovely weekend, i like the pictures!
- March 5, 2012 at 8:21 AM
- Laura Trevey said...
Beautiful and romantic photos ~ love these!!
- March 5, 2012 at 8:44 AM
- With love... said...
Have a great week. I hope it is filled with loads of smiles and laughter. xx
- March 5, 2012 at 9:01 AM
You are the biggest fan of dusty pink! I love that! I love Italian food, I could eat only pasta all day long :))) Have a lovely Monday and week, dear Dawn :*
- March 5, 2012 at 10:27 AM
- rolala said...
Playing tourist in NYC is always fun! I really must get up to the Rose Bar and try this Ginger Fig martini :)
- March 5, 2012 at 10:32 AM
- Punctuation Mark said...
you need to take me there to figure out that recipe! happy monday!
- March 5, 2012 at 10:35 AM
- Alexa said...
I am intrigued by the Ginger Fig martini. Next time I'm in NY!!
- March 5, 2012 at 10:37 AM
- Sandy a la Mode said...
ginger fig martini!? sounds interesting! oy vey... i need a drink!!
- March 5, 2012 at 10:48 AM
- Dancing Branflake said...
Sounds like a beautiful weekend! You always make mondays a bit more beautiful.
- March 5, 2012 at 10:57 AM
- Styleabaad said...
Sounds like the perfect relaxed weekend! I've had a great one as well... with tons of good food, friends and many naps :)
- March 5, 2012 at 11:09 AM
- Sandy at Ooh La Frou Frou said...
Sounds like the perfect weekend ... time for fun and coming away from it with the feeling of having accomplished something too! Love being a part of your weekends on Instagram, Dawn! I noticed that martini looked divine! ~xoSM
Sandy at Ooh La Frou Frou
- March 5, 2012 at 11:36 AM
- pretty pink tulips said...
Oh, how I love the Rose Bar! Grant and I stayed at the Grammercy for a "city getaway" a couple of years ago...and partly b/c I wanted to take in the Rose Bar. So glam.
Love it when a weekend is so relaxing! Hope your new week is off to as good a start!
xo Elizabeth
- March 5, 2012 at 11:59 AM
I saw your martini pics on Instagram - they looked delish!
- March 5, 2012 at 12:01 PM
- Christine @Fancy Function said...
Ah, the Gramercy is a special place and the martini sounds yummy! We also got loads of cleaning done yesterday so I'm feeling good about myself today. ;-)
- March 5, 2012 at 12:03 PM
- Adele said...
Sounds like the perfect weekend Dawn & those Fig & Ginger Martini's...heavenly!!
Happy Monday xoxo
- March 5, 2012 at 12:24 PM
- kristina said...
a ginger fig martini sounds just perfect, i have got to try one of those! loving your photos dawn, as usual - dusty pink + noir = so pretty!!
- March 5, 2012 at 12:32 PM
- B. in the Know said...
Sounds like a lovely weekend! The Rose Bar sounds fabulous and I may have to add it to my list of places to check out while I am in the city.
Much love,
- March 5, 2012 at 12:32 PM
- Dana said...
cuddled up with a glass of wine sounds simply divine!!! xo,dana
- March 5, 2012 at 1:09 PM
- Rachel {Da Paura ♥} said...
It really sounds like the absolute perfect weekend - a little getting out & playing tourist, a little cleaning and accomplishing, and a little cuddling with candles & wine...I can't think of a better way to spend it! :) I got to try out my new beautiful kimono robe especially this weekend, and I'm just adoring lounging around in it's softness! Hope this Monday is an amazing one, sweet friend.
- March 5, 2012 at 1:13 PM
- Jessi said...
Sounds like a perfect weekend!
- March 5, 2012 at 1:20 PM
- Christel @ Captivated by image said...
The way you tell about your weekends always seems like they were really great :) I'd love to try out that martini.
- March 5, 2012 at 2:04 PM
- Nuha said...
that bed is gorgeous! love it :-) and ginger and fig sounds good together...my mind is reeling with ways to incorporate it into a meal now :-)
- March 5, 2012 at 2:54 PM
- Mary Jo at TrustYourStyle said...
It sounds like you had a heavenly weekend Dawn! I can't complain either. I saw friends, family, and took the first saturday off in ages. Thank you for your sweet bday wishes. I hope we can meet up at the Rose Bar when I come to town next month!
xo mary jo
- March 5, 2012 at 2:56 PM
- Laura said...
Wow, dis youe weekend ever sound relaxing! I love a good days housework on the weekend only to have a completely clean house in the night and one-on-one time with the boyfriend...although this weekend was spent at his parent's house who spoil us rotten!
- March 5, 2012 at 3:06 PM
- TheWhitList said...
Sounds like the perfect weekend! And the pictures here are beautiful as always!
- March 5, 2012 at 3:12 PM
- Melissa Blake said...
SO many pretty pinks! I always love these posts.
- March 5, 2012 at 3:16 PM
- Leslie said...
OK, I must try one of those ginger fig martini's YUM! Sounds like a lush-ish weekend and perfect in every way :)
- March 5, 2012 at 3:38 PM
- Draffin Bears said...
Hi Dawn
Sounds like a fun weekend, dear friend and now I am wishing you a happy new week
- March 5, 2012 at 4:32 PM
- SabinePsynopsis said...
I want to try Ginger Fig Martini - Sounds delicious! Happy Week Beginning, Dawn... xoxo
- March 5, 2012 at 5:25 PM
- Kavery said...
Sounds yummy. I love innovative cocktails
- March 5, 2012 at 5:41 PM
- Lonely Wife Project said...
Best kind of weekends! Also, I would kill for the thighs on that beauty.
- March 5, 2012 at 6:06 PM
- Elle Sees said...
the next time i'm in NYC, I'm going there and will have one.
- March 5, 2012 at 6:32 PM
- Mrs. Pancakes said...
So dreamy! Your weekend sounds sublime!
- March 5, 2012 at 7:24 PM
- BigAppleNosh said...
Sounds like a wonderful weekend! :)
- March 5, 2012 at 7:55 PM
- Val said...
Fig Martini - sign me up!
- March 5, 2012 at 8:02 PM
- Josie said...
Your weekends always sound so good!
- March 5, 2012 at 8:22 PM
- Margarita Bloom said...
Sounds oh, so lovely!! Ooh, ginger fig martini's...decadent!
- March 5, 2012 at 9:02 PM
- Rachel {little bits of lovely} said...
What a wonderfully relaxing weekend Dawn+ those fig martini's sound delicious! xx
- March 5, 2012 at 9:50 PM
- Splendid Sass said...
Such beautiful images! I love the gray! May have to try this myself.
Hope that your week is off to a fabulous start.
- March 5, 2012 at 10:46 PM
- The Wild Fleur said...
Such dreamy photos, as per usual. I wish I could crawl into that bed in the last image. Looks like heaven!
XOXO Camille @ The Wild Fleur
- March 6, 2012 at 12:08 AM
- Tamra {ever swoon} said...
Sounds like the perfect weekend! I hope to have one of those soon! Ginger Fig Martinis at rose bar, hello! That is a good time. But J cooking brunch is my fav. Honestly, I would pigs would be flying if Michael turned out a stove!
- March 6, 2012 at 2:04 AM
- Lindsey Regan Thorne @ be pretty said...
Oh wow! Ginge Fig martinis?? Heaven on Earth is right! :) Sounds like the best weekend! Seriously your Saturday sounds perfect. THere's nothing better than cuddling on the sofa and enjoying a night in with a clean condo... best feeling! xo
- March 6, 2012 at 11:34 AM


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Despite the old, tired meme claiming the PSP has no games, the PlayStation Portable has long enjoyed a mature roster of software with some stand-out titles that are exclusive to the platform. One upcoming title is Sony's unique Patapon, which has now been given the budget price of $19.99 for its release on February 26.
Hoping to "attract the masses (casual, younger) who may otherwise miss it," Sony has priced the new retail release at the same price as its Greatest Hits titles, making an already sharp-looking game all the more attractive. For those who aren't familiar with the title, Patapon combines the action, strategy, and rhythm genres into a unique mix. Players perform rhythmic tapping on the face buttons to order an army of small creatures, composed of different units, into battle.
The game is making waves in Japan thanks to the recent boost in PSP sales, having been marketed to young girls as well as the rest of the typical PSP demographic. I cannot wait to get my hands on this game; I may go out and upgrade my PSP just for this title. Expect a review next month.


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Outfitted with front bumper chainsaws, barbed wire window cages, flame throwers, a baseball bat and taillights housed in chain-link fencing, the Hyundai Veloster Turbo parked on the carpet at this week's Comic-Con in San Diego is anything but street legal.
It's an over-the-top Zombie Survival Machine of epic proportions.
"This car is never meant to be driven, and it never will be, so we can have some fun with it," said David Matathia, director of marketing communications for Hyundai Motor America, which provided the hatchback now known as the Walking Dead Hyundai Zombie Survival Machine.
Designed, in theory at least, to help a small band of surviving humans navigate a post-apocalyptic world run by flesh-eating zombies, the car is a collaboration between Hyundai; Skybound, creator of "The Walking Dead" comic book series turned AMC show; the comic and gaming publisher Future US; and Galpin Auto Sports in Van Nuys, which up fit the Veloster with a rooftop turret and a hood lashed with sand bags and other accessories that could never be sourced through a real-life dealership.
The Veloster is the second Zombie Survival Machine from Hyundai.
Last year, the Korean auto maker contributed an Elantra Coupe for a similar survivalist makeover with gunmetal gray paint, a spiked plow, armored windows – even an owner's manual that explained exactly how to use the car in case of a zombie takeover.
The car generated more than 500 million impressions and, during the weeks surrounding last year's Comic-Con, helped lift consumer opinion about the brand, Matathia said.
Hyundai will build a third Zombie Survival Machine for the New York Comic Con in October, based on the Walking Dead Chop Shop app it debuted this week.
The app lets users choose among 1,900 parts, weapons, paints and decals to customize and build their own Zombie Survival Machines from a Hyundai Veloster, Santa Fe or Elantra and post them to an online gallery.
Spiked or bladed, the most-liked virtual creation will be built and debut in New York.
Contact the writer: email@example.com


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With most of their projected starters not even suiting up for the game, the Ravens were beaten, 31-17, by the St. Louis Rams in their preseason finale last night. Below are five players who impressed and five who disappointed.
1. Deonte Thompson, WR: If there was any question about whether the undrafted free agent had earned a spot on the 53-man roster, Thompson answered it with another dynamic performance to cap a strong preseason. Thompson caught six passes for 68 yards and a touchdown, and returned three kickoffs for 94 yards. He finished the preseason with 10 catches for 139 yards and two touchdowns. Not only does Thompson belong on the team, but the Ravens should figure out ways to get his speed and athleticism in the game plan for the Sept. 10 opener.
2. Bryan Hall, DT: Since he was signed by the Ravens as an undrafted free agent, Hall has been impossible to ignore, mostly because he constantly is joking around and you'll hear him most of the time before you even see him. However, he elevated his play in a big way this preseason and he probably played his best game last night. Hall had four tackles, he hit Sam Bradford a couple of times and he also forced a fumble that he wasn't given credit for on the stat sheet. And he did all that while shifting between defensive tackle, defensive end and even middle linebacker. There should be a spot for him on this team.
3. DeAngelo Tyson, DT: The Ravens' seventh-round draft pick out of Georgia could be in competition with Hall for one of the final roster spots, and he certainly forced the Ravens to make a tough decision. Quiet early in camp, Tyson became more and more noticeable as it wore on. Last night, he got penetration throughout and it resulted in two tackles, including one for a loss, one quarterback hit and a fumble recovery. He played his best preseason game at the right time.
4. Kelechi Osemele, RT: Perhaps, this is more of a preseason achievement award because the rookie was one of the most impressive Ravens all training camp long. Facing one of the league's better pass rushers in Chris Long last night, Osemele held his own for a half. I still think it's going to be very hard for Ravens coach John Harbaugh not to start Osemele in the regular season because he's shown thus far that he's one of the team's five best offensive linemen.
5. Bernard Pierce, RB: It wasn't a flawless game by any means for the rookie running back, who fumbled a kickoff and was lucky that the Ravens got the ball back. But he ran hard and took some hits, finishing with eight carries for 27 yards, while working behind the second and third-team offensive line. Ray Rice will continue to carry the load for the Ravens, but Pierce looks more than capable of contributing.
Honorable mention: Billy Bajema, TE; Bobby Rainey, RB; Logan Payne, WR; Omar Brown, S; Ishmaa'ily Kitchen, DT.
1. Paul Kruger, LB: For the second straight week, Kruger didn't generate much of a pass rush and he was beaten a couple of times out of the backfield. That he played for a while, unlike almost every other Ravens' starter, shows how much team officials feel that he needs the repetitions. Kruger wasn't in on a single tackle last night, and he didn't have a sack in the preseason. He deserves to be treated with some patience because he is essentially learning a new position, but he'd be the first person to say that he needs to play better.
2. Brendon Ayanbadejo, LB: Following the game, Ayanbadejo took accountability for his performance on his Twitter account, calling it "terrible" and "unacceptable." Asked if he did enough to make the team, he expressed hope that his resume would speak louder than one game. I never even considered that Ayanbadejo's spot could be in jeopardy because of his reputation on special teams. However, the thought did cross my mind tonight after Ayanbadejo was beaten on one touchdown pass, took a poor angle on a long Steven Jackson run, and whiffed on several tackles. Harbaugh was clearly miffed by the veteran's play.
3. Tyrod Taylor/Curtis Painter: With Joe Flacco on the sideline, Taylor did little to ease any concern about the team's backup quarterback situation, and Painter may have not done enough to convince team officials to carry three quarterbacks. Taylor got nothing going, connecting on 8-of-12 pass attempts for 58 yards, and completing a shaky preseason for the second-year signal caller. Painter moved the ball against the Rams' backups and threw two touchdown passes. He also was picked off three times and had a woeful 61.0 quarterback rating.
4. Sergio Kindle, LB: In certain situations, a penalty can be excused, but Kindle's roughing-the-passer penalty on Sam Bradford was so late and so egregious that it simply can't be ignored. The penalty, which came on 3rd-and-22, prolonged an eventual touchdown drive and you have to wonder if it may have cost the third-year linebacker a roster spot. He wanted to make a statement in the game and instead he finished with zero tackles despite playing a lot. Kindle's saving grace could be the Ravens' lack of outside linebacker depth.
5. Courtney Upshaw, LB: The rookie is clearly frustrated that his right shoulder continues to plague him, and it wouldn't be fair to have him on this list because of his injury alone. However, the former Alabama standout has been one of the Ravens' biggest disappointments during the preseason, and now the team is unsure if he'll be ready for the Sept. 10 opener. Upshaw, who has had some weight issues and has also played tentatively when he's been out there, will have an MRI today and Harbaugh, for the first time, has acknowledged that he is concerned about the rookie.


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I'm a long time screen user trying to make the jump to tmux. One screen feature I use is the ability to truncate Ctrla
:set wrap output. This is especially useful when tailing log files or following compile sessions whose lines are hundreds of characters long.
I've read the
man page and googled extensively and cannot find an equivalent command, or a viable work-around using shell commands. The closest I can come up with is piping everything to
less -S and putting less into "follow" mode.


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PEO, a philanthropic educational organization recently installed officers for 2010-11. The organization was founded in 1869 at Iowa Wesleyan College in Mt. Pleasant Iowa. There are about 250,000 members in the United States and Canada.
The local chapter is one of 6,000 and was founded 1966. The purpose of PEO is fellowship and to raise funds for projects. These include a two-year women's college, scholarships, grants and a 4 percent loan fund. For information contact Marilyn Baker, 460-0515.


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Sheilas Cork Hostel
Sheila's Hostel, located close to Cork city centre, is the ideal location for cheap, clean, secure, fun accommodation in Cork City.
Sheila's Cork Hostel offers you the following:
* Choice of dorm or private rooms - many of which are ensuite
* Cinema Room with free movies!
* Hot Showers
* Secure rooms - all doors are opened with electronic keys
* Lockers and safety-deposit boxes available
* Shop open 24/7 - selling tea, coffee, snacks and soft drinks
* A free city map for every guest
* Discounts in The Shelbourne Bar and Mike's Diner
* Sauna - great way to relax those tired muscles after a long day's walking
* Self-catering kitchen - why not buy some great food in the English Market and cook up a storm!
* Skylink Airport Shuttle tickets available at reception.
People often complain that there's nothing to do in Cork - we couldn't disagree more!
Here's just a sample of what Cork has to offer:
* Explore Cork's historic city centre
* Visit Shandon Church and ring the famous bells
* Kiss The Blarney Stone and get the gift of the gab
* Pig out at the unique English Market;
* Enjoy a pint of Murphy's in one of our many atmospheric pubs.
* Go to a gig - there's always music in Cork - from trad right through to rock and metal
* Catch a game of hurling -Ireland's unique sport
* Take a train to Cobh (last port of call for the Titanic) and see where millions of Irish people departed from in the 19th century
* Take a bus to Kinsale - soak up the history and eat some great seafood
* 'Do Pana' and 'lamp the feens and beors' - we'll explain when you get here :)
No curfew - Open 24 hrs a day
Free Wifi
Internet only 30 cent for 30minsutes!
Free Movies in our Cinema Room!
Sauna Available!
Free City Map!
Groups Welcome
Our best prices are always online!!
Availability & RatesTo view availability and prices please select dates and click 'Update Dates'
Hostel Facilities & Policies
- 24 Hour Reception
- 24 Hour Security
- Bicycle parking
- Board Games
- Book Exchange
- Breakfast Not Included
- Café
- Card Phones
- Child Friendly
- Common Room
- Credit Cards Accepted
- DVDs
- Telephone/Fax Facilities
- Free City Maps
- Free Internet Access
- Free WiFi
- Hair Dryers
- Hair Dryers For Hire
- Hot Showers
- House Keeping
- Internet Access
- Jobs Board
- Key Card Access
- Self-Catering Facilities
- Late check-out
- Laundry Facilities
- Linen Included
- Security Lockers
- Luggage Storage
- Mini Supermarket
- No Curfew
- Non Smoking
- Outdoor Terrace
- Parking
- Postal Service
- Reception (limited hours)
- Restaurant
- Safe Deposit Box
- Taxes included
- Tours/Travel Desk
- Towels For Hire
Cancellation PolicyThis property has a 1 day cancellation policy. Failure to cancel within this time will result in a cancellation charge equal to the first night of your stay.
DirectionsShow MapHide Map
When you come out of the bust station you will see the river in front of you. Cross the bridge located to your right. and then take the second left on to Mc Curtain St.; take 1st right up hill called York St.; Sheila's is to your right when you reach the top of the hill.
Turn left onto Glanmire Rd.; Walk for 5mins until you reach Mc Curtain St.; take 1st right up hill called York St.; Sheila's is to your right when you reach the top of the hill.
Located Near
Bus and Rail Stations.
3 minutes walk to the city centre.
Shandon Bells, The English Market & St. Finn Barre's cathedral are all within easy walking distance.
Blarney Castle only 25mins away by bus
Cobh only 20mins away by train
Kinsale only 30mins away by bus
Killarney - buses every hour


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If immediate synchronization between your replicas is not critical, you can schedule replication during periods of low network usage. Replication of data should complete significantly faster when the network is more available.
You can schedule replication to start and end at a certain time of day, on a daily or weekly basis. You can do this independently for every consumer through its replication agreement. The new schedule will take effect immediately, causing the next replication of data for the corresponding consumer to be delayed until first allowed by the schedule.
You can use DSCC to perform this task. For information, see Directory Service Control Center Interface and the DSCC online help.
Modify the replication schedule.
$ dsconf set-repl-agmt-prop -h host -p port suffix-DN \ host:port repl-schedule:value
For example, if you want to set replication to occur between 2:00 and 4:00 every night, type:
$ dsconf set-repl-agmt-prop -h host2 -p 1389 dc=example,dc=com host1:1389 \ repl-schedule:"0200-0400 0123456"
where 0123456 indicate the days of the week, with 0 representing Sunday, 1 representing Monday, and so on.


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Dish the dirty details
TMI and social media like Twitter and Facebook go hand-in-hand, but there are actually benefits to sharing your labor and delivery journey with the world.
From documenting your experience to having a virtual cheering section through the most difficult phases of labor, check out these five reasons to tweet during labor.
Document your experience
Today's digital mama is taking the baby book beyond the fill-in-the-blank paper versions of mothers before her. Blogs, online photo albums and social media updates on your bundle of joy are the new way to document your pregnancy, labor and delivery and your baby's first precious years. Filled with recounts, photos and comments, you'll not only be recording your own thoughts and experiences, but the reactions of your family and friends as well.
Be distracted
Sometimes Lamaze can only take you so far; that's when a hand of cards, chatting with your partner and your Facebook, Twitter and MySpace accounts come in to save the day. Whether it's a long labor or simply a way to keep your mind on something other than painful contractions, updating your social media pages can get you through a sometimes long and excruciating labor.
Understand proper online etiquette during pregnancy >>
Keep friends and family up-to-date
Not everyone is lucky enough to have future grandparents in the waiting room, so social networking while in labor can keep your loved ones in the know, even when they're hundreds or thousands of miles away. It's also a creative way to keep people from calling non-stop, so be sure to let friends and family know in advance where to turn to for information on the laboring mama.
Only share what you want
It's easy to argue that waxing poetic during labor isn't hurting a soul, while others may claim it's TMI. However, keeping up on your social media doesn't necessarily mean you have to include all the gory details — or actively update your page while you push. And, whether you limit it to text or plaster your Facebook or Twitter page with pics, the final call is up to you.
Sound off: Do you share too much on Facebook? >>
Find virtual support
If you're not having a dream labor and delivery experience, and when complications or worries are weighing you down, hearing from your friends, family and followers can pose the perfect cheering squad to lift your spirits. You may even find someone else you know that has gone through the same challenges, so tweet it up — you may find answers to your challenges right under your nose — or, at the least, a more positive way of looking at things.
Although these five reasons to tweet during labor focus mostly on Mommy-to-be, when labor gets too intense or when you're ready to push, hand over the tweeting responsibilities to Dad-to-be. It's not only near impossible to enter text coherently during this final stage of labor and delivery, it's also a great chance to get your partner's perspective on what's going on while still keeping your Facebook and Twitter friends and family abreast on the arrival of your bundle of joy!
Pick up more tips on labor and delivery
Tips for the first stage of labor
Doctor or midwife: Which should you choose?
How to speed up labor


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I really don�t understand why so many people are upset about the government wanting to help kids get a Christian education. The government has its hands in so many parts of our lives that we don�t like and can�t do anything about, like taxes, cutting back on things, mental health, and the list goes on and on.
I am a parent who sent my son to Victory Christian Academy for 13 years � K-5 to 12th grade. He graduated valedictorian of his class. Yes, I sacrificed to send him. People told me what I could have done with that money � a new car payment, clothes, etc. I said, �Oh no, I want my son to have a Christian education, a tool to fight this sick word with � the Bible.�
I have said through the years that this is what every kid needs.
A lot of times, high school students will go to a public high school because they have football, but they also have drugs, alcohol, fights, police officers and weapons. We don�t have any of that. Public schools wouldn�t have any of that if there was prayer in school.
Every year, once a year, they meet at the pole to pray. We meet at the pole, but pray and have Bible every day.
If you put your child in Victory Christian Academy, you would not have to worry about your child. We have all Christian, Holy Ghost-filled teachers, principal and staff.
When my son graduated in 1999, he moved on. But I still help any way I can.
Come on and let�s start the next year together. You will not be disappointed.
Lynn Crawley


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Emergency Operations
"My priority is to give the community in the immediate presence of violence or danger, the best chance to survive."
Chief Huerta
In the event of an emergency, everyone in the campus community becomes a partner in the response.
During an emergency, prior planning, preparation and practice will guide you. Experience has taught us that one does not always rise to the occasion, but most often will settle to the level of one's training. Planning and preparation saves seconds, seconds save lives.
What can YOU do?
- Familiarize yourself with the preparation and procedures information on the Campus Emergency Procedures and Preparation website:
- Be prepared to respond if an emergency occurs.
- If you have questions, call the Police Department.