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(Synonyms: Blanc doux, Chevrier, Colombier, Groendruif, Hunter River Riesling, Malaga, Wyndruif.)
Sémillon is a white-wine grape originating in the Bordeaux region of France, where it has historically been a major component in the regional white-Bordeaux blends along with Sauvignon Blanc. Today it continues to be significant there, though (as with all Old World regional wines) rarely as a monovarietal; it is also a major grape in Australia, as further discussed below. There are smaller plantings in most of the other major wine regions of the world, from Chile to South Africa.
Sémillon is generally considered one of the dozen and a half or so of world-class white-wine grapes (those in boldface in the dropdown varietals lists near the top of the page), though that status is almost certainly derived from the amazing dessert wines (as in Château d'Yquem and other Sauternes and Barsacs) it makes, from Bordeaux to Washington State, rather than our focus here, table wines (which is not to say that it cannot make excellent table wines, given due attention).
Sémillon is a grape shifting from the Old World to the New. Alone and even as an ingredient in blends, it is currently losing popularity in France, to the extent that the makers of the famous dessert wines have banded together to grow their own so as to assure a continuing supply. A major reason, ironically, is that both winemakers and consumers in France and indeed much of the world consider Sémillon to be lacking in greatness owing to a lack of complexity and clear distinctiveness when used in or as a table wine—but that situation is very different in Australia. Its chief role in Bordeaux has always been as a "softener" of the much more aggressive Sauvignon Blanc grape, but winemakers today can better control that without needing as much blending of mollifying grapes, hence the dwindling of interest in its homeland.
Sémillon as a monovarietal table wine is, however, now taken quite seriously in Australia, where several styles exist. Of those, the two most interesting are (to quote Wikipedia) "a complex, minerally, early picked style which has great longevity; and an equally high quality dry style, which can be released soon after vintage, as a vat- or bottle-aged example." Those are said to be styles unique to Australia. Specimens from the Hunter Valley region, arguably the premier Australian specimens, are never oaked (but with maturity famously take on a deceiving quality of oakiness). Sémillons of the aged sort tend to taste somewhat honeyed and toasty; the younger style emphasizes fruit, tending to display citrus aromas and flavors.
(A curious conundrum will emerge if you read through the various sources quoted and linked below: the degree of acidity of Sémillon wines. It would appear that Sémillon is definitely a high-acid grape—which is exactly why it ages so long and well—and so many descriptions have it. Nonetheless, many other descriptions refer to it as low-acid—even though the same description may well, some sentences later, also refer to the grape's high acid. One is left to ponder that anomaly, but suspects that it might be the difference between warm-climate and cool-climate growing conditions, as grapes not fully ripened tend toward distinctly higher acidity; one flag is alcohol content: Sémillon wines over perhaps 12% alcohol are probably warm-grown and less acid; wines under 12% are likely to be cool-grown and more acid.)
Factoid: As of the early 19th century, Sémillon was thought to be the most widely planted white-wine varietal in the world.
"Most examples of these bottle-aged Hunter Semillons exhibit a buttercup-yellow colour, burnt toast or honey characteristics on the nose and excellent complex flavours on the palate, with a long finish and soft acid. Young Hunter Valley semillon is almost always a dry wine, usually exhibiting citrus flavours of lemon, lime or green apple. Cooler-year Hunter Semillons seem to be the most highly sought after, with some of the 1974 and 1977 vintages still drinking well."
"Sémillon wine is loved for its full body, like Chardonnay, but with flavors closer to Pinot Gris or Sauvignon Blanc. . . The primary fruit flavors in Sémillon wine are lemon, apple, pear and green papaya. There's something very waxy about the taste of Sémillon which wine writers often describe as lanolin. Depending on where Sémillon is grown it can range from being a zesty, palate-cleansing wine like Sauvignon Blanc to a rich, creamy, lemon-flavored wine like oaked Chardonnay. . . Hot-Climate Sémillon: More ripe fruits, including mango, yellow peach and papaya, can be found in warm climate Sémillon. It's not uncommon to find wines from these regions using moderate oak-aging to add buttery notes to the flavor. Hotter-climate regions include California, South Africa, Argentina, South Australia and part of Washington State. Wines will be higher alcohol with about 12-14% ABV. Cool-Climate Sémillon: When winemakers pick Sémillon less ripe, the wines have a lot more acidity and often resemble their popular cousin, Sauvignon Blanc. Citrus flavors of lemon, lime zest and grapefruit are accentuated in this style when winemakers don't oak-age their Sémillon. A cooler climate Sémillon will also have more flower aromas. Cooler climate Sémillon wines (where grapes are picked less ripe) are commonly from Washington State, Bordeaux, Hunter Valley Australia and Western Australia. In these areas, wines will have about 10-12% ABV"
"So now you find two incarnations of Hunter sémillon. The first might almost be deemed a sauvignon blanc substitute: it is young, unoaked, lithe and grassy and refreshing, tinted with citrus flavours, but more delicate, not as attention-seeking or as raucous as the dreaded SB. The second is aged sémillon. More than almost any other grape, sémillon undergoes an extraordinary alchemy as it ages. If in its infancy it is reminiscent of mown grass, with a quicksilver citrus quality, with time that grass turns to hay, the citrus softens into a rich beeswax and lanolin and out of nowhere the grape throws up a nutty, toasty edge with the smell and a rasping texture that would have you swear, absolutely swear, it had spent some time breathing through the oak of barrels. I like sémillons when they're caught midway between youth and age, so they still have a bit of zesty drive, but also soar with this magnificent, swooping, seemingly impossible complex transformation. Such is the texture that, blind tasting, I sometimes confuse them with Clare Valley riesling – but they don't have the matching lime, the lilac or the acidity. "
"The reason these wines are so well regarded is the extraordinary ability of Semillon to develop beguiling bouquet as the wines mature in the bottle. There's nothing quite like it. Young Semillon has a fat texture, but a fairly bland aroma, often described as 'fig-like,' and a pleasant, but short finish. Often this non-descript character is a function of Semillon's tendency to produce massive crops. Fifteen-year-old, dry Semillons made from grapes grown on old vines, water stressed to reduce crop levels, are an entirely different story. Their bouquet becomes rich and penetrating with a toasty, 'hazelnut-like' character which remains on the tongue for minutes, and in the mind for years. "
"Picked early at low potential alcohol and unoaked, in their youth Hunter Valley Semillons are rather neutral, acidic white wines. With several years in the bottle, though, they undergo a metamorphosis, putting on weight and developing a delicious toasty, honeyed character that could fool you into thinking they've been barrel fermented. The best examples can carry on evolving for decades."
"Unaged, dry Sémillon is a very lemony, citrusy wine. It tastes like (dare I say?) just boring white wine — neutral with some acid but not much character. Sometimes it can take on an herbal or tropical note, and can be a little like candle wax too, but it's generally a little boring without any age. I think this wine is better when it's been held in the bottle for a while. With a little age, Sémillon gets interesting. I've had a few that are a bit older and they are amazing. Boring white wine turns into something honeyed and croissant-like, and can allegedly (I haven't experienced this particular phenomenon myself) taste like buttered toast, even if there's been no time in an oak barrel, which is generally responsible for toast-like flavors."
"Sémillon contributes a deep golden color to a wine, even more so if the grapes have been botrytised. With an aromatic profile that ranges from subtle fruit to floral and some spice to a bit of earthy and herbal, this particular grape does not dominate the nose, but supports the blending process with its ability to offer the rich fruit character of honeyed apricots, quince, candied peach and creamy vanilla tones. In fact, its ability to pick up and spotlight the impressionable oak influences are another draw for blending with this grape. . . With its lower levels of acidity, almost oily textures, more subtle aromatics and rounder profile, it is the perfect complement to the leaner lines, zesty profile and fresh acidity of Sauvignon Blanc. Sémillon also enjoys a reputation for aging well over the long haul. . . While lacking complexity as a young single varietal wine, with a bit of age Sémillon can take on the rich, full flavors of candied fruit, carmalized nuts and ongoing honey nuances. "
"Dry versions of semillon have a signature waxlike nose. Vanilla, citrus, grass, floral and sometimes green pepper aromas can be noticed. While usually full-bodied with a round mouth feel, it can be deceptively high-acid. Semillon found a hospitable home in the Hunter Valley of Australia, where, without any oak, it creates wines that improve over the course of a decade and can age even longer."
"It's a grape that sometimes tastes similar to a Sauvignon Blanc, and yet is still completely different, with brighter citrus, less grassiness, and a lighter, paler color. . . Most dry Semillons typically have a very pale straw color to them, nearly clear in the glass save for the slightest tint of yellow . . . Dry Semillons are youngish wines, so you're not going to get an overwhelming perfume-y nose on them by any stretch of the imagination. The scents you'll get on a Semillon will be very dry and crisp, similar to a Sauvignon Blanc but not grassy (the similarities between the wines are why they are such well-matched blending partners). You will get guava and other tropical fruits, maybe some orange or Mandarin orange even an orange cream . . . But dry (not dried) tropical citrus fruit is the key aroma in a Semillon wine. . . You're definitely going to get a dry, sharp, citrus snap to a Semillon – more tropical fruits like the guava and some pineapple and even a Limeade flavor in there. It might start out with just a touch of sweetness too but then develop quickly into the more sour, acidic citrus fruit flavors. Don't be afraid; the acid is a good thing. The wine should be very dry and very clean on the finish, with only the slightest hint of an aftertaste too."
"Wines dominated by semillon may lack much youthful aroma, but have fairly full body and tend to be low in acidity, even "oily" or "fat" at times. Semillon also has an affinity for oak, accentuating subtleties such as "toast" and "smoke" that emanate from wines' "spice" rather than its "main ingredient", but nonetheless adding complexity. This is the flavor profile of a supporting role grape, rather than a star, and most winemakers use semillon in blends, if at all. Semillon is the soft, subtle, rich Yin to balance the Yang of sauvignon blanc, which can be aromatically aggressive and acidic. Semillon even works well when blended with that notoriously standoffish loner, chardonnay, providing weight and richness without diverting aromatic delicacy."
"The best Hunter Valley Semillons have such high acidity that they used to be referred to as Hunter Valley Riesling, although there seems to be less confusion these days. These wines are some of the longest living whites in the world. . Intensely structured Semillon wines may be barrel aged, while fresher examples are typically blended with Sauvignon Blanc and fermented in stainless steel."
"In Australia's Hunter Valley, say, it's at its most distinctive – almost like a riesling, as indeed it used to be known. . . Sémillon from the Barossa is richer and fatter – more pineapple than lime – and perhaps more to your taste if you're a chardonnay drinker. . . And in the Margaret River, sémillon can be as green and grassy as the sauvignon with which it's generally blended, a synthesis that oddly creates a wine that's riper than both."
"To him, the failure is in comprehending what great Semillon requires: poor, gravelly soils (in Livermore, as in Graves); serious winemaking; and that willingness to wait. . . But there's no real reason for our Semillon betrayal aside from the whims of fashion. When grown carefully and picked with some green flavors amid the typical fig and honey, it shines. The gastronomic potential is profound. It's less obvious than Chardonnay, less strident than Sauvignon Blanc."
"Australia is the best known wine region where Semillon excels. Among the prime spots for Australian Semillon are South Australia's Barossa Valley and the Hunter Valley in New South Wales, where the unoaked style is favored. The intriguing thing about mature Hunter Semillon is that it smells and tastes like it had been aged in oak, though the wine never touched wood. A similar depth and structure are obtained in the Adelaide Hills of South Australia and Western Australia's Margaret River by blending Semillon with a little Sauvignon Blanc. . . With young Semillon you often get crossed signals that can put off the consumer. Aromatics are scant and the wine tends toward fatness, or a ripe oily texture. . . With bottle age, Australian Semillon becomes a different animal, often described as "honey and toast." Mature Semillon's fruit profile is riper, more mature, leaning away from green apple and more toward figs, bread dough, straw and a toasted component that can easily be confused with the scent of toasted oak barrels. . . Youthful Semillon appeals with hints--though sometimes muted ones--of lemon grass and lemon peel, crisp green apples, lime juice, freshly mown grass, vanilla, and refreshing vibrant acidity."
Examining reviews and competition results soon makes one thing crystal clear: not many brands of Australian Sémillons are making it into the U.S. Here, for example, is an Australian taste-off of 49 Sémillons; here's another of 44 Australian Sémillons. Try to find any of them at retail in the U.S. Neither of the big wine-search engines show any but a very few. (Yes, you can find some Sémillons among the usual big-name, single-digit-price bottlings, but we're talking about serious wine here, not plonk with a funny animal on the label). We have nonetheless managed to include several Oz Sémillons, plus a Washington State specimen, as that is a locale showing promise with Sémillon.
And—as with several other varietals—we were obliged, by our policy of trying to stick to monovarietal bottlings (so you can get a clear sense of what wine this grape makes), to omit many popular "Sémillons" that turn out to be Bordeaux-style blends with a generous amount of Sauvignon Blanc; those can be excellent wines, but they aren't truly Sémillon wines.
The quotations below are excerpts; we strenuously urge you to click on the green diamond ♦ symbol by each quoted review to see the full article.
• Retail offers of this wine listed by 1000 Corks
• Retail offers of this wine listed by Wine Searcher
• This wine's CellarTracker review pages.
• This wine's Wine Searcher "Tasting Notes" page.
• Retail offers of this wine listed by 1000 Corks
• Retail offers of this wine listed by Wine Searcher
• This wine's CellarTracker review pages.
• This wine's Wine Searcher "Tasting Notes" page.
• Retail offers of this wine listed by 1000 Corks
• Retail offers of this wine listed by Wine Searcher
• This wine's CellarTracker review pages.
• This wine's Wine Searcher "Tasting Notes" page.
• Retail offers of this wine listed by 1000 Corks
• Retail offers of this wine listed by Wine Searcher
• This wine's CellarTracker review pages.
• This wine's Wine Searcher "Tasting Notes" page.
The obvious choice would seem to be Tyrrell's Vat 1 Sémillon (Hunter Valley, Australia). This is not the "Museum Release" version of their famous "Vat 1".
• That wine at 1000 Corks
• That wine at Wine Searcher
• Its Wine Searcher "Tasting Notes" page.
• Its CellarTracker pages.
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The latest collection of Danish Wakeel, presented at London Fashion Week, February 2012, was catchy with unusual neckline designs. I like this unusual collar lapels. It looks very gentle and stylish, in particular with this kind of t-shirt. His previous collection can be found here.
I also like these spectacular neckline details which create a really high-fashion look.
Video from the show

subset: commoncrawl


text: Aprons make great gifts. Give them as housewarming presents. Give them as Christmas presents. Everyone loves a beautiful apron! Check out these 20+ DIY apron tutorials. I'd be floored if you couldn't find one amongst these that you want to sew. Or, why not sew one for yourself? The holidays are right around the corner, and if you're … [Read more...]


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It is a great feeling when you see notifications that say, you have won some cash back or a gift from your credit card. But what is the story behind it? Do they really mean what they say? Are you indirectly paying the credit card company, for the gifts that you win through cash back offers and gifts?
While there are genuine companies, who complement their customers with gifts, cash back offers or discounts, a huge chunk of companies charge their customers via hidden charges in the form of interest rates or a service fee. So, the next time you think of using your credit card for increasing your reward points, consider the following:
• Does your credit card company, encourage your spending amount, so as to increase your limit and also charge you an annual fee for it? Consider this and steer clear, it's not worth it.
• Most card companies would encourage you to spend huge amounts [in thousands mostly] and give you a cash back of a few tens at the end of the year, (apart from charging you an annual one- time fee on top of it). This does not make your 'few tens' of cash back worthy enough. Re-think, if you are one of those keen 'cash back' focused customer.
Do 'Reward Points' really work?
Some companies are genuine with their 'Reward Points' program and their customers have a truly rewarding experience through such incentives. Often companies get to retain their good customers and attract new customers.
According to a report given by Joe L. Harris, Goldfish cards are very popular among its customers, who get reward points for every pound spent online or on the high street and get to redeem gifts from top shopping centres in the country.
Air Miles gives one point for every $20 spent on their product and one point for every $5 spent through Air Miles Travel Agency. Their customers are very happy with the incentives they get, due to the fact that they get rewarded for their travel plans which are necessary and not luxury.
Similarly, Morgan & Stanley customers get some fantastic holiday options through their Reward Points program, whereas General Motors customers use the GM card to gather reward points for a rebate or cash back.
Though there are arguments on whether cash back is better than reward points program or vice versa, the ultimate decision lies with the customer. You can choose to spend and then wait to get a gift from a trimmed gift catalogue or you can choose to save money without spending and get to buy what you feel like buying.
Did you find this blog useful? Write to us and let us know. We would be happy to hear from you.


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Investment Management
We manage investment accounts for individuals, businesses, and trusts.
Several aspects of our investing approach set us apart from the great majority of the financial industry. Most importantly, we believe that valuations are a crucial input to the investing process, and we stay patiently focused at all times on long-term outcomes. Our process also emphasizes cost efficiency and making sure that investors' portfolios remain in line with their goals and risk-taking psychology.
To learn more, read about the importance of these factors below, view a brief slide show on our investing approach, and check out our blog.
Our investment approach draws on well-established principals of value investing: that markets are frequently — and sometimes significantly — mispriced, and that investors are well served to ignore the crowd and to remain patiently focused on valuations. We place our clients in a diversified basket of investments that are reasonably valued or undervalued, actively adjusting the type and amount of exposure based on valuations, and always staying focused on long-term outcomes.
We believe a diversified, value-based approach gives investors the best chance at good long-term returns, while also significantly reducing the risk of the portfolio disasters that often result from investing in highly overpriced markets.
Patient and disciplined
The ability to remain focused on the long term is a crucially important component of successful investing. Unfortunately, it is rare in the financial industry, and for that matter among investors in general. It's well known that investors on the whole are very focused on the recent past, tending strongly to "chase returns" — to buy what's recently done well, and sell what hasn't. This tendency is amplified in the financial industry, where money managers are judged (and often compensated) on shorter-term performance, rendering long-term focus a serious business risk. The end result is an industry very much preoccupied with the short term and prone to chasing returns without regard to value or long-term prospects.
Fortunately, we are an independent firm with the willingness, ability, and discipline to focus on the long term. It makes our jobs harder at times, but we do it because we believe it's in the best interest of our clients.
Cost- and tax-efficient
We make it a priority to keep our investing process cost-effective. In addition to favoring low-cost investments, we use sophisticated portfolio management software that allows us to minimize transaction fees and to organize household assets in a tax-optimized manner.
We are careful to invest each client's portfolio in line with their investment goals, liquidity needs, and psychological risk profile. Our risk analysis process helps us get a good read on each client's risk tolerance and ensure that portfolios remain invested accordingly.


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"Who Says You Can Kill Americans, Mr. President?" a scathing New York Times op-ed asked Thursday.
The opinion piece, written by Vicki Divoll, former general counsel to the Senate Select Committee on Intelligence and former deputy legal adviser to the CIA's Counterterrorism Center, heaps criticism on the administration for the practice of using drone strikes for assassination and calls for greater transparency.
Divoll writes:
Mr. Obama should declassify and release, to Congress, the press and the public, documents that set forth the detailed constitutional and statutory analysis he relies on for targeting and killing American citizens. Perhaps Mr. Obama still believes that, in a democracy, the people have a right to know the legal theories upon which the president executes his great powers. Certainly, we can hope so. After all, his interpretation might be wrong.
Divoll notes the known killings of three American citizens who were suspected terrorists: Anwar al-Awlaki, a radical American-born Muslim cleric; Samir Khan, a naturalized American citizen who edited an English-language magazine and was with Awlaki at the time of his death; and Awlaki's 16-year-old son, Abdulrahman al-Awlaki, who were all killed overseas.


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A doubly sweet hydration sensation! Two layers of skin conditioners and fragrance mix things up for soft, scented skin. 8.4 oz
Retails at:
|Victoria's Secret Beauty Rush Body Double Mist and Body Drink Lotion in Plumdrop
Get a handful of plum halves (preferably the fresh ones but we're using the fruit preserves version since we can't grow them here in the Philippines) and toss them in a tall glass of velvety smooth milkshake topped with heavenly vanilla ice cream deliciousness to have a little idea of how Victoria's Secret Beauty Rush Body Double Mist and Body Drink Lotion in Plumdrop most probably tastes… errr… smells like.
I must say it's quite close but what I'm sure about is that Plumdrop holds a very unique scent. It's fresh and clean without being too citrus-y. The creaminess of its fragrance is sweet but not sickeningly sugary. IMO, spraying this a lot on your body will not offend sensitive noses around – that's how soft it gets.
Most Beauty Rush aficionados would agree that the lasting power of their favorite Victoria's Secret scent line is weak – about 2-3 hours alone and about 3-4 hours if you will layer them on with their body drink lotion counterparts. You may want to skip this if you want your body cologne/spray to last the whole day right after wearing them in the morning before heading to work or school.
Everything seems to be in balance here. The scent doesn't seem to change from the moment you smell it from the bottle and until it dries down on the skin which is great. I'm about to run out of this in a month or so and I would definitely repurchase.
Btw, here's the new plastic cylinder packaging of Plumdrop from the VS website:
|Photo from victoriassecret.com


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Assembly Speaker Sheldon Silver said he has shared a proposal for a property tax cap with Gov. Andrew Cuomo. Silver's bill will differ from a bill authored by Cuomo earlier this year in containing some, as-yet-unspecified, exemptions to the two-percent cap on levies.
"We are finalizing the bill. We briefed the governor on it, he's aware of it, and we will introduce it one of these days," Silver, D-Manhattan, said. "It'll be two percent for sure," the speaker added, and contain "not too many" exemptions. Leaders of local governments and school districts have pointed to pensions and health care costs as major cost drivers for their budgets, and there have been proposals exempting them from caps.
Silver refused to offer details of the bill, and refused to say whether it might contain a sunset provision. He said he has not briefed members of his Democratic conference.
Senate Majority Leader Dean Skelos noted that the Senate passed Cuomo's bill in January. "The governor has been very clear and we stand with the governor," he said. "That's up to the Assembly. They could pass the bill or not pass the bill. If the governor feels it should be weakened, then he should say it should be weakened."
In a speech today in Syracuse, Cuomo said it was "Albany-speak" to claim action had been taken by passing a one-house bill. It's unclear who his charge was leveled at.


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Red Apple Lipstick in "Fierce" is… FIERCE.
This beauty of a lipstick is described as a "bold red wine" purple shade. This lipstick can be worn dark or much lighter. You can see in the first photo wearing this it almost appears a bit red and in the second shown it looks much more purple. The shade varies on how you apply it and the lighting. The color looks chocolate brown in the tube but when applied it looks much more like a deep purple and sometimes a deep red purple. It harkens the 1920's era.
I cannot get enough of this color. It actually makes me FEEL fierce when I wear it and we could all go for feeling a little more fierce in our day to day lives, right"!
This lipstick is a Satin finish and is – Gluten Free, Paraben Free, Nut/Tree Nut Free, Fragrance Free, Soy Free, and Toxin Free You can purchase Fierce here for $23.50 and keep a look out for more looks using Red Apple Lipstick products. I am incredibly impressed with their lip and eye products!
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Sangrur is a town in the Sangrur district in Punjab. It lies at the junction of the roads that link Chandigarh with Bathinda and Jalandhar with Rewari. It is located at a distance of 58 km from Patiala and 77 km from Ludhiana. The railway line from Ludhiana to Jakhal passes through Sangrur. Earlier Sangrur was a rural area but it is now a business and education hub. The months between January and March are the best to visit Sangrur.
Places to Stay
There are cheap hotels near Sangrur. Some of them include Harman Hotel (Tariff – Rs. 500 to Rs. 1000), Hotel City Heart (Tariff – Rs. 500 to Rs. 1000) and Shivalik Hotel & Restaurant (Tariff – Rs. 500.)
The official language here is Punjabi. Other languages that are spoken here include Urdu, Sindhi and English.
The Lohri festival is celebrated every year in the month of January by the Punjabi community. Other popular festivals are Baisakhi, Maghi and Basant.
Places of Interest
There are many places to visit near Sangrur, these include Ahmedgarh (50 km from Sangrur), Badrukhan (5 km from Sangrur), Sheesh Mahal (22 km from Sangrur), Akoi (5 km from Sangrur), Bhawanigarh (19 km from Sangrur), Dhuri (14 km from Sangrur), Gharachon (11 km from Sangrur), Banasar Garden, Gurdwara Nanakiana Sahib (4 km from Sangrur) and Sangrur Museum.
How to Get There
The closest airport is the Ludhiana Airport which is 80 km from the city.
The Sangrur railway station and the Bahadur Singh W railway stations (7 km) are close-by.
There are several buses that connect to Sangrur and many other major cities in the country. Travel services such as Libra Bus Service, Guru Kirpa Travels and Sahiba Travels run regular buses to this town. Book your tickets through Ticketgoose.com and make use of its bus ticket offer.


text:
Samsung Smart View
The app that lets you enjoy multimedia content from your mobile and PC on your Samsung Smart TV.
The Samsung Smart View app lets you enjoy content stored on your mobile and PC easily on your
Samsung Smart TV, as well as letting you control the TV with your mobile.
Samsung Smart View Features
TV remote control feature
You can use Smart View to control your Samsung Smart TV even without a remote control.
Play content from your mobile
Connect your mobile with the TV and select videos, pictures, or even music. Your content will instantly play on the TV.
Create Playlists
Create personalised playlists to access all of your favourite videos, photos, and music in one place.
Play content from your PC
Add content files or even a whole folder from your PC into Smart View, and play everything on the list in one go.
※ If you add a video and subtitles together, you can use the subtitle function.
Watch content from your Samsung Smart TV
You can enjoy content from all the devices connected to the TV as the source.
※ Content from connected devices is accessible via the 'Multimedia Panel' for 2013 and 2014 Samsung Smart TV models,
and from 'MY CONTENT' for 2015 Samsung Smart TV models.
※ App availability may vary by region.
※ Netflix streaming membership required.
How to Use Smart View
Connect your mobile/PC and TV to the
same network.
Download Samsung Smart View
from the App Store, Google Play,
or Samsung Galaxy Apps.
Launch the app and follow the steps to set up Smart View.
※ 2011~2013 Samsung Smart TVs require you to select 'Allow' on the popup window, showing nearby devices to connect.
2014~2015 Samsung Smart TVs require you to input a 4-digit number displayed on screen.
Supported Devices
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OS Windows 7, 8, 8.1, 10
(32/64 bit supported)
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- RAM 2GB (recommended)
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text:
Funghi porcini, commonly referred to simply as "porcini" ("piglets", probably based on their appearance; singular "porcino") are large, edible mushrooms of the species Boletus edulis. English speakers often refer to them as "porcini mushrooms".
Common names for Boletus edulis vary by region. The word "porcino" is Tuscan and hence standard Italian, and reflects the latin word suilli, meaning the same as porcini, used by the ancient Romans for Boletus edulis. Other common names are bastardo, brisa, fungo di macchia, moccicone ("snotty"), ceppatello, giallo leonato, ghezzo, moreccio and settembrino. Until molecular biological analysis showed otherwise, many mycologists considered some of the many morphological variants to be separate species, but this is not the case. The species is simply highly polymorphic, even within an area as small as Chianti. Porcini are found throughout the northern hemisphere and have been introduced into a number of countries in the southern hemisphere. In France they are famous under the name "cèpe de Bordeaux".
Porcini typically have a comparatively thick stipe (stem) that bulges out in the middle and has a whitish reticulation on a brownish background, a large convex cap that is leather brown and slightly sticky with small pores on the underside of the cap rather than gills. The appearance of porcini varies by region and by age.
Collecting porcini
Porcini grow in association of specific trees and are considered ectomycorrhizal symbiotes associated with the roots of the trees they grow under. The best porcini seem to grown in forests that are predominantly horse chestnut (castagna), but they also grow in forests of oak, beech and fir, with related edible species found under pine trees. In Chianti, the forest is often a mixture of chestnut and oak and hence ideal for porcini.
Umbrella pine forests are also common in Chianti and species related to Boletus edulis, notably Boletus pinophilus (previously Boletus pinicola) grow among the pine needles. Their common names include brisa mora, pinofilo, porcino dei pini, porcino rosso, ceppatello dal freddo (in Tuscany). Most people regard their flavour as inferior to that of the true porcino but this is not always true. It depends also on the terrain. In any case, they are very tasty when cooked.
If you're a visitor to Chianti, ask local people for the best places to go mushroom hunting. A collection of cars parked at the periphery of an otherwise uninteresting forest on a Saturday morning is a good indicator of porcini territory.
Porcini are usually found in spring and again in late autumn, especially after rainfall.
Twist the mushroom off at its base rather than uprooting it. This leaves the underground mycelium undisturbed and new fruiting bodies (mushrooms) will spring up within days if the weather conditions are right. Cutting the stipe with a knife may risk the part left behind going rotten and the mycelium being destroyed. Carry your porcini away in a basket – in some parts of Italy this is mandated by law. The loose weave of the basket allows the spores to "reseed" by falling through onto the ground. In addition, it's a bad idea to let mushrooms be in contact with plastic for any length of time because they rapidly go rotten if moisture doesn't disperse and there seems to be a toxic reaction between plastic and mushrooms. Even dried mushrooms are sold in cellophane or brown paper bags rather than plastic bags for this reason. In most of Italy there is a strict daily weight limit and in addition it might be necessary to buy a daily porcini harvesting permit from the local town hall. Smaller porcini in general have a better flavour and texture than the very large ones.
There are almost no poisonous mushrooms that resemble porcini, making them an ideal prize for amateur mushroom hunters. Nevertheless, discard any porcino-like mushroom that turns blue where bruised, a characteristic of the devil's bolete (Boletus satanas), which has a similar shape, but has a red stem and stains blue on bruising. Porcini can be confused with the very bitter and unpalatable Tylopilus felleus. If in doubt, taste a small piece. The bitter taste of Tylopilus is instantly recognisable.
Many people, including the present author, consider fresh porcini to be much preferable to rehydrated dried porcini. This is because the flavour and aroma are very concentrated in dried porcini which, if not rehydrated properly therefore can take on a slightly burnt flavour, and of course the texture of a fresh porcino is not fully recovered after rehydration. In any case, rehydrate dried porcini in hot but not boiling water, and make use of the water for soups etc. Fresh porcini should be used for sautéed, fried and baked porcini dishes and are preferable for use in ragouts and sauces other than very concentrated sauces where ground dried porcini can be used successfully.
An additional reason to eat fresh porcini is that you will have a good idea of where they come from. Porcini accumulate toxic heavy metals, including radioactive elements, in significant amounts. Dried exports from countries such as China have little or no quality control and could easily have been harvested near mine tailings and other contaminated sites or not be Boletus at all. Most of the dried porcini commercially available in Italy or exported from Italy no longer originate from Italy, even when labelled "Italian Porcini", but originate in eastern Europe and China. Those from China often have Tylopilus mixed in, imparting an unpleasant bitter taste to the whole packet.
To bypass the problem of contaminated dried porcini, it is easy to dry porcini that you have collected yourself. Cut the porcini into slices about 5 mm thick and leave them in hot sunshine. You can also string them up on a thread and hang them in an area of low humidity, outside or inside. Oven drying is also possible. If there's any dampness around, they will go mouldy rapidly. Therefore, don't wash the fresh porcini prior to drying – brush or cut away any dirt and the rest can be shaken off after drying.
Cooking porcini
The fleshy texture of porcini and their nutty flavour are unequaled among mushrooms, allowing porcini to be the main ingredient in a huge variety of dishes. Porcini are low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fibre. Porcini can be eaten and enjoyed raw, lightly grilled over charcoal (delicious – don't let them burn. and just add a bit of salt and maybe a drop of olive oil), sautéed in butter or olive oil, minced for pasta sauces (e.g. carrettiere, "carter's sauce") and pasta fillings, in soups and in many other dishes, too many to describe here. Sliced porcini sautéed in olive oil go extremely well with any kind of fried meat, especially if the two are cooked together. Porcini add flavour to almost any kind of sauce or ragout used on pasta, and they make an excellent flavouring for risotto. Throughout Italy, prepared stuffed pasta containing porcini are readily available.
Garlic and also parsley are very often successfully added to porcini during cooking. Also look for nipitella, a kind of wild mint properly known in English as Lesser Calamint, commonly found in the fields and also from time to time available in vegetable markets and supermarkets. It is sometimes called nepitella or mentuccia and also erba dei gatti since it contains nepatalactone and has the same effect on cats as other species of catnip. Nipitella goes extremely well in combination with porcini.
About Elena Spolaor
Although Elena was born in Venice, she was brought up in Tuscany and is a historian and frequent contributor to online articles about life in Tuscany and Umbria. Her specialities are Tuscan and Umbrian local history and folklore.
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text: Map and Directions Street View Driving Walking Transit Get Directions Close No driving directions were found. Please adjust your search. To: 2540 Abbington, Grand Rapids, MI From: Via: Directions turn left on street 4 minutes 2.5 miles Driving Directions - View this Property Today 2540 Abbington Listing information MLS® ID: 18017135 Style: Residential Status: Active Property ID: 104099598 New Construction: No Listed by Deborah Ankney of Coldwell Banker Schmidt REALTORS 616-459-0400


text:
Odissi Dance
Odissi Dance is the Indian Dance style from the state of Orissa, and is among the major styles of classical dances along with Bharata Natyam, Kathak, Kathakali, Kuchipudi, Manipuri, Chhau and Mohiniattam. Odissi is said to date back to the 2nd century B.C., making it the oldest known classical Indian dance, as evidenced in the ancient sculptures depicting the poses unique to this style. DiBhanga, TriBhanga and Chowk poses are seen in the scuptures on the temple walls of Konarak, Bhubaneswar, and Puri in the State of Orissa.
Odissi is graceful, lyrical, and sensuous, and is generally
performed to music playes by a small orchestra including pakhawaj (two-headed drum
that pre-dates the tabla), finger cymbals, flute, violin, sitar and harmonium
(hand-pumped organ), all played by musicians seated on the floor. The dancer is
barefoot and wears ankle bells which add to the music and emphasize the fancy
footwork. The dress is a saree, or stitched from a saree, the traditional Indian
draped cloth that forms a dress or is wrapped to form pantaloons.
Photo Left
by : Avinash Pashricha


text:
ATSIDNQ is a network of Aboriginal and Torres Strait Islander people with disabilities and their families and carers.
The Network is a culturally safe space for members to connect, share and raise awareness of issues they are facing.
The Network gives members the opportunity to celebrate their strengths, share their stories with others and contribute to the conversation about disability in positive ways.
The Network has Indigenous staff who work with members to understand the variety of issues they face so they can feed back this information to government and policy makers.
The Network gives members a voice!
To find out why becoming a member will benefit you, go to About ATSIDNQ.
You can become a member of the Network by filling in a membership application
Check out this short video about the Network
CLICK HERE to view website
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I look forward to seeing the
network continue to grow and
I encourage people to join...
I look forward to seeing the
network continue to grow and
I encourage people to join...
Ted Thorburn ATSIDNQ Long Standing Regional Member
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text:
"When it came time to make the decision about what tertiary school I should apply for while in my final year at Pakuranga College, my main influence was my mother. She studied Fine Arts at Whitecliffe back when the school was in its original Grafton location. My mother told me how she gained an incredible, creative experience and how great the teachers and the facilities were," says Year Three Photo Media student Monica Kwon. She continues, "I could feel that it was a big part of her life and it influenced her to be who she is now. My mother has been right so far. I will confidently say that I am having the most interesting and inventive time of my life."
Monica chose Photo Media as her major because she felt she could express and explore her ideas through the medium of photography, which started off as a hobby for Monica in 2006. She is working on a photobook project at the moment and says "it is quite challenging and exciting at the same time. It is my first official book that I am creating and my ideas require a lot of strenuous work, but I have to remind myself no pain, no gain." During the annual Auckland Festival of Photography held in June, Monica was chosen as the sole student participant of the Magnum Workshop held at Whitecliffe. This was the first time Magnum Photo Agency held a workshop of this kind in the region. Renowned Magnum photographer Thomas Dworzak led the workshop and Monica says it was an incredibly rewarding experience. "Our critiques were in a collective manner rather then individual meetings with Thomas; we could see him one on one if we wanted to, but Thomas was encouraging everybody to get involved and learn from each other. Within the group conversations, Thomas would simply share his knowledge of what he knew and believed to be a photojournalist, which naturally brought up good questions and ideas of what the next step should be for our projects."
When asked about what she enjoys most about studying at Whitecliffe she states, "being in a creative atmosphere everyday and having your own studio space" is at the top of her list. She cherishes the "Whitecliffe style of building essential formal and informal collegial companionships." As to what inspires or motivates her, she says, "school is where I splash out my thoughts and visions of ideas that I get from outside of school or from my personal life experiences. Motivations and inspirations don't have to be something tremendous or hard to reach. It can come from little moments that you might not pay attention to everyday."
Of South Korean heritage, Monica says that the Republic of Korea is "mostly well known because of the many issues with North Korea. However, South Korea has its own way of reaching out towards a global audience. Korean contemporary culture is grabbing more attention around the world; people want to experience the exoticness alongside the traditional culture. In terms of arts and design, there is the Busan Biennale, Gwang-ju Biennale, Korean International Art Fair and Seoul Fashion Week. There is also huge interest in forms of entertainment referred to as the Korean Wave, which includes K-Drama and K-Pop music."
Looking towards the future, Monica is hoping to go back to Korea for a long-term visit once she graduates. She says she wants to "experience a whole new different level of social life that I am not so familiar with. Of course keeping my artist practice active and my wish to work with like-minded creative friends to collaborate with while I am there. But I am definitely coming back to New Zealand after accomplishing my dream lists after visiting a few countries. I want to creatively explore these countries and return back to New Zealand and continue my practice."
<< Photo Media < Lea Schlatter | Allison Johnston >


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Rana Daggubati pays tribute to Stan Lee at Tokyo Comic Con
Tokyo : Actor Rana Daggubati, who has dubbed for Thanos in the Telugu version of "Avengers: Infinity War", attended the opening ceremony of Comic Con Tokyo on Friday. He paid a tribute to the late Marvel Comics icon Stan Lee.
In the pictures circulated on social media, the "Baahubali" actor can be seen signing the memorial board kept at the event in rememberance of Stan Lee, curator of some of Hollywood's most popular superheroes like Spider-Man to Black Panther.
"Dear Stan Lee: Thanks for giving us hope and dreams," read the memorial board, where Rana signed.
Rana also met stars like Tom Hiddleston, Ezra Miller, James Phelps and Oliver Phelps here.
He posed with Marvel's biggest villain Thanos' statue and signed a couple of posters of his film "Baahubali" at the Comic Con.
"And I'm here Comic Con Tokyo...," Rana wrote on Twitter.
In an earlier interview to IANS, Rana had spoken up about his fascination for Marvel Comics.
He had said: "I felt the sheer power of Thanos while dubbing and tried my best to bring it through the voice. It was fascinating because the entire story is told from the point of view of Thanos.
"I have grown up reading Marvel Comics and Marvel movies with their intricately woven storylines. It is fascinating to see how Marvel has created characters and stories that resonate so well with audiences across the globe, making movies at a scale that one had never before imagined."
On the film front, Rana will next be seen in NTR biopic "Mahanayakudu" and Akshay Kumar starrer "Housefull 4".


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So you're going to leave the voting to everyone else, huh?
So you're going to leave the voting to everyone else, huh?
There's no need to go to the polls or fill out an absentee ballot because your vote "doesn't mean anything." You're disillusioned with the process, but you still plan to complain when the leaders who do get elected mess things up.
Here's my advice: Can the excuses and get involved. Study the candidates and issues. And make a difference by casting your votes on - or before - Nov. 4.
The upcoming election is as important as any we've had in decades. You want reasons? I've got reasons - in fact 10 of them. Here's why it's important you're heard on Election Day.
1. We're in a war. It's been seven years since 9/11. It's been about five years since the president declared victory. Conflict continues in Iraq and Afghanistan. The presidential candidates - Republican John McCain and Democrat Barack Obama - offer very different approaches to handling this war. You have a choice.
2. The budget bossa nova. If it's August that means legislators in Sacramento are dancing around with an overdue budget - and Californians are suffering. The pessimist says it won't matter, these partisan plodders will be at it again next year. But at least have your say.
3. The San Joaquin vortex. For years we've heard that San Joaquin County is represented better because there are four assembly and two state senate districts that chop up the county. "We have more voices," is the popular refrain from those elected. Will it be that way when none of the six - a distinct possibility - live in the county after Election Day?
4. Stockton's budget. The city is looking at a budget deficit of at least $10 million, and it'll probably be more. There's an exodus of council members from office, leaving either a daunting challenge or a prime opportunity for voters to re-shape the council. Whatever happens, this new council is going to have tough fiscal decisions to make.
5. Our schools, our future. Three school districts - Stockton, Lodi and Manteca unified districts - have changed superintendents. There's more pressure to find quality school board members and, in SUSD's case, there's a lot of self-inflicted damage in the board room and administrative offices to overcome.
6. The foreclosure mess. Stockton is, arguably, the epicenter of this problem that needs real solutions and not window dressing. The domino effect is impacting everyone's home value and the economy as a whole. Elected leaders at all levels need to be part of the solution.
7. Energy, environment and your gas tank. Those don't always mesh. Politicians are knee-deep in myriad issues involving global warming, but they're also faced with discontent from citizens who must pay $60 to fill their gas tanks.
8. Jerry McNerney or Dean Andal. Voters have a polarized choice to make for Congressman between the Democratic incumbent and the Republican challenger with much experience at the state level. This race will be a good litmus test of overall San Joaquin Valley leanings.
9. Gay marriage. The volleyball-like back-and-forth between the voters and the courts probably will continue on this volatile issue. Once again, the ball is in the voters' court.
10. Democracy rocks. This is a great country that gives its citizens a voice. It's not that way every place in the world. Do you think our Founding Fathers would be doing 360s in their graves if they knew only 30 percent of those people who even register to vote are doing so?
Contact Klocke at (209) 546-8250 or firstname.lastname@example.com.


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Leave a Comment:
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When a web site that uses adobe shock wave player, google chrome will say that it has crashed? Is there anything that i can do? I have also downloaded the new version of adobe chock wave player but that doesnt make a difference, i have uninstalled google chrome and then re installed but that still doesnt make a difference. please could you help me with this problem ?Reply
I have the latest version of Chrome (just installed this morning) but I can't do ANYTHING requiring Adobe Flash Player. I know that this is a Chrome-only issue because I also have Internet Explorer (that one's the latest version as well) and I have absolutely no problems whatsoever. I also have friends who use Mozilla Firefox and they aren't having any trouble with this either. This really is unfortunate, since I prefer Chrome's speed to that of IE but if I can't view flash then it's not worth much, seeing as about 70-80% of what I do online requires Flash Player.Reply
opening .pdf files in a new tab kills Chrome. Any answers? It appears I'm up to date. As a research scientist, this is a severe disruption.Reply
@Mike5100 – @Josh – But it works here quite well…
Maybe update your Google chrome or install flash player using this method: http://blogote.com/2008/ideas/browser-ideas/install-latest-google-chrome-adobe-flash-player-plugin.htmlReply
Didn't work for me – installed the update but when flash tries to install it says that Chrome must be closed. If you close Chrome it doesn't installReply


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New feature coming soon – Fan Quotes
July 23, 2011 Jamie Cullum News 2 Comments
I have a new feature coming to the site very soon which requires YOUR input.
I know from all your tweets and emails just how much you love and enjoy Jamie's music. But I thought it might be nice to show this to all our visitors by adding some quotes to the site.
What I am looking for is something short and snappy, for example – Amazing and inspirational live – Michelle, UK
So if you would like to have a quote featured here on the website, please either comment below or tweet me @Jcfanzone on Twitter.
Please include your name and the country you are from. But please do let me know if you would like your quote to be anonymous.


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UFI welcomes Author L.M. Pruitt. Thanks for Joining us!!
I'll just come out and say it—sex is hard.
Sorry, that was a joke I couldn't resist.
Moving along.
Writing sex scenes is difficult because, let's face it, you're walking a thin line. You might be too explicit for one person and too sweet for another. You might use a word you've always considered normal for the genre and then it turns out you've written something so comical it takes people completely out of the scene. Even when you're supremely confident in your work, there might be a time when you're so frustrated with everything that you seriously consider scraping sex from all your future books.
When that happens, I almost always turn to music—specifically to the sex playlist.
I think most of you know what I'm talking about when I say the sex playlist. It's the list you have to get you in the mood, whatever the mood might be, so maybe you have more than one playlist. Just listening to the music makes you feel a little more in tune with your surroundings and yourself and…well, everything. My list changes depending on my mood and obviously music gets cycled in and out depending on the year. Still, there are some which I would consider favorites.
Criminal, Fiona Apple. Yes, it might be a bit obvious but I don't care. It always puts me in the right mood.
The Hills, The Weeknd. Not the most romantic of songs but there's something about his voice and the music itself which just feels sexy.
Hotel California, Eagles. Again, not a very romantic or sexy song—I mean, it's essentially about hell or purgatory (take your pick). But for some reason it always makes me think of like a lazy Sunday afternoon lounging in bed with your sexytimes partner.Obviously this is only a very tiny portion of the list as a whole but I think it's enough to show my… diverse tastes. Share in the comments some of your go-to sexytimes songs!
Damned #1
L.M. Pruitt has been reading and writing for as long as she can remember. A native of Florida with a love of New Orleans, she has the uncanny ability to find humor in most things and would probably kill a plastic plant. She knows this because she's killed bamboo. Twice. She is the author of the Winged series, the Plaisir Coupable series, Jude Magdalyn series, the Moon Rising series, and Taken: A Frankie Post Novel.
Find L.M. Pruitt and her books
Damned #1
All things truly wicked start from innocence.—Ernest HemingwayBeing a demon isn't all it's cracked up to be.Especially when you make a massive mistake your first month on the job.Even more so when your sister is one of the all-star players on the other team.Add in the rumors of not one but two coups and it's not hard to see—something wicked this way comes….
Excerpt #2:
I'd been wrong.
You could, in fact, be overdressed.
And in my case, I was very, very overdressed.
I tugged on Barry's sleeve until he leaned down. Pressing my lips to his ear, I whispered, "Remind me to take your advice the next time you offer it."
Every person in the room, archangel and human/Winged, was wearing jeans and boots. Some wore tank tops, others wore t-shirts or long-sleeved Henleys. Jackets were thrown on a chair in the corner which looked as if it was set there specifically for that purpose. Another corner had been turned in to some sort of nursery area, at least a dozen children of varying ages occupying themselves with toys which were, thankfully, quiet.
One by one, they all turned to look at me and Barry—or really, just me. I doubted Barry was the subject of the intense and blatant interest and scrutiny. I cleared my throat and offered a half-hearted wave. "Hello."
Joanne looked up from the stack of papers in her lap and sighed. "Julie. Really?"
"What?" I lifted my chin, crossing my arms over my chest and frowning. Maybe it was her more than obvious disappointment, such a perfect mirror of my mother's, but I was immediately defensive. "What's wrong with this? I wore this to one of the country club events."
"Which should have been an indicator that maybe, just maybe, it wasn't the most suitable thing to wear." She waved her hand around the room, which, while almost as luxuriously furnished as Barry's was definitely still a tent. "Is there anything about this place which screams 'country club'?"
"Or 'ball'?" A tall, lanky redhead who looked as if he had more questions in life than answers laughed and shook his head. "We don't have balls here." He immediately closed his eyes and sighed. "Please, please forget I said that."
"Don't worry about it. I'm sure you'll say something even stupider before the end of this meeting." Gabriel nodded at me from across the room. "Nice to see you not looking like death warmed over."
"You'll have to forgive my brother—he's recently developed what might be called a morbid sense of humor." The man who seemed to always be within arms' reach of Joanne stood, crossing the room and extending his hand. "We've met before but I understand you don't remember me. I'm Michael."
A vague memory, distorted by alcohol and time, drifted to the forefront of my mind. Ignoring his hand and narrowing my eyes, I said, "You mentioned something about escorting me to hell."
"To be fair, I was annoyed at the time." He lifted his brows, nodding pointedly at his still extended hand. "And I don't think you're in a position to be commenting on people's manners given the male company you were keeping at the time."
"Is there anybody who doesn't know about David?" I threw my arms up, my voice spiking in annoyance. "Seriously, Joanne? Weren't you the one who didn't believe in spreading gossip?"
"There's a world of difference between gossip and truth, Julie." Her smile was far from amused. "And you're being rude to my husband."
"Wait—I thought the other one was your husband." I glanced around the room, snapping my fingers and pointing at the man locked in conversation with Gideon. "That one. Raphael."
"Yes?" He looked up, his eyes unfocused, his confusion obvious. "Did someone say my name?"
"Never mind. Go back to curing cancer." Joanne waved her hand absently, her attention focused on me. "They're both my husband."
"Both of them?" I spun to face Barry, watching the entire scene with no expression whatsoever. "Seriously? Seriously?"
L.M. Pruitt has been reading and writing for as long as she can remember. A native of Florida with a love of New Orleans, she has the uncanny ability to find humor in most things and would probably kill a plastic plant. She knows this because she's killed bamboo. Twice. She is the author of the Winged series, the Plaisir Coupable series, Jude Magdalyn series, the Moon Rising series, and Taken: A Frankie Post Novel.
Find L.M. Pruitt and her books


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In a diet-obsessed world, how do we raise our kids to grow up with a healthy relationship with food? My guest today is Sally Kuzemchak of Real Mom Nutrition, and we share our philosophies about feeding children.
Sally explains how she's allowing her children to experience all foods and teach them about balance without restriction. Find out what happened when Sally experimented with giving her kids access to 'forbidden' food.
We also talk about food fear mongering, the crazy pressure put on Moms to serve up perfect nutritionally balanced food, as well as the importance of finding our "caregiver voice".
Listen here to Episode 24 here:
Get to know Sally
Sally Kuzemhak, MS, RD. Sally is a registered dietitian, educator, author, and mom. She blogs at RealMomNutrition.com, a "no-judgments" zone all about feeding families and blogs weekly for Parents magazine.
In 2014, she collaborated with Cooking Light on Dinnertime Survival Guide, a cookbook for busy families, and she recently released an e-book called The Snacktivist's Handbook: How to Change the Junk Food Snack Culture at School, in Sports, and at Camp—and Raise Healthier Snackers at Home.
An award-winning reporter and writer, Sally has been published in nearly 20 magazines including Prevention, Health, Family Circle, Eating Well, Fitness, and Shape, and she served as a Contributing Editor to Parents magazine for six years.
Find Sally online
Website | Twitter | Instagram | Facebook | Pinterest
Links mentioned
Sally's Facebook live chat and blog post about her post-40 weight gain frustrations.
Subscribe to Body Kindness on iTunes and Stitcher. Enjoy the show? Please rate it on iTunes!
Are you ready for Body Kindness?
Get started today with my free e-course and on-demand digital training. Learn more.
The New York Times Book Review calls Body Kindness "simple and true". Publisher's Weekly says it's "a rousing guide to better health."
Available wherever books and e-books are sold, discover what people are saying about Body Kindness and if it's right for you, I hope you'll buy it.
Watch my videos about why we need Body Kindness on YouTube.
Tell me what you think of the podcast.
Did you enjoy the podcast? Please subscribe and rate it. Have a show idea or guest recommendation (even yourself!) E-mail firstname.lastname@example.com to get in touch.
Nothing in this podcast is meant to provide medical diagnosis, treatment, cure, or prevent any disease or condition. Individuals should consult a qualified healthcare provider for medical advice and answers to personal health questions.


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General Information About Pittsburgh Institute of Mortuary Science Inc
The Pittsburgh Institute of Mortuary Science offers an extensive program designed to prepare students for the many challenges they will encounter as funeral service professionals. The diversified curriculum continually evolves to address the changing needs and expectations associated with contemporary funeral services. In fact, much of what has been included in the Institute's curriculum will soon be required on a national basis. P.I.M.S. continues to provide thorough training in the mortuary arts and sciences. This training includes a theoretical understanding as well as personalized practical instruction by licensed funeral directors and embalmers. The school not only utilizes the facilities in its own building but also works in cooperation with the Allegheny County Coroner's Office to enhance the student's exposure to a wide range of applied experiences. The curriculum is also changing to reflect the current and future trends in the funeral profession. There is an appreciation of the complexities confronting today's funeral practitioner in such diverse areas as business management and accounting, psychology and counseling, marketing and public relations, and others. A computer science course is also available, as well as a Professional Seminar Series designed to keep students abreast of the different facets influencing the funeral service profession. The faculty members exhibit a wide range of interests and come from very different backgrounds both within the funeral profession and within their own areas of expertise. This allows for an individualized learning experience whereby the student becomes acquainted with the skills required of the funeral professional. The students are encouraged to actively participate in this experience and are supported in this effort by the faculty and the administration. The Institute strives to provide relevant information on all topics surrounding the death care industry thereby allowing both students and licensees to make informed choices within their chosen profession. In addition to this, an attempt is made to instill a sense of social consciousness which stresses the growing responsibilities and obligations of the funeral service professional. Ultimately, the Pittsburgh Institute of Mortuary Science aspires to provide its graduates with the resources and the confidence to represent funeral services as a
Institutional statistical data was gathered from the U.S. Department of Education - Institute of Education Sciences, National Center for Education Statistics, 2009-2010.
Institution Type
- 2-year, Private not-for-profit
Special Learning Opportunities
- Distance learning opportunities
Student Services
- General Education Courses
- Career Services available upon completion
Credit Accepted
- Institution does not accept dual, credit for life, or AP credits
Religious Affiliation
- Not applicable
Federal Aid
- Eligible students may receive Pell Grants and other federal aid (e.g. Direct Loans).
Degrees/Certificates offered
- 1-2 years certificate
- Associate's degree
Campus Setting
- City: Large
Disability Services Student
- 3% or Less
Admission Total Applicants 103 Percent Admitted 76% Men Admitted 78% Women Admitted 73% Full Time Retention Rate 80%
Student Demographics Total Enrolled 269 Native American 1.0 Asian 0.0 African American 27.0 Hispanic 1.0 Enrolled FullTime Undergraduates 102 Enrolled FullTime Graduates


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Have you been waiting patiently for your Raspberry Pi to turn up in the post? Me too. I was expecting to get it late last week, but a check on my order status shows it is on back order. But the reason for the delay isn't just high demand anymore. The distributors of the tiny PC have thrown another problem into the mix: they are refusing to sell the device until it receives CE compliance.
Both RS Components and element14/Premier Farnell have decided to hold off on fulfilling orders until the Raspberry Pi has obtained CE marking. Having CE stamped on a product means the manufacturer guarantees it conforms to European Economic Area directives and legislation. It ensures the device can move freely throughout the European Union countries having met health, safety, and environmental protection requirements.
The Raspberry Pi Foundation didn't think they required CE marking because the Raspberry Pi is an unfinished product. This is how the Beagleboard manages to bypass CE compliance. But as Raspberry Pi signed distribution contracts, they have to solve the problem or see Raspberry Pi remain unshipped to thousands of waiting geeks.
It doesn't look like those outside of the EU are any better off, either. The FCC apparently mirrors CE compliance for the most part, so the same issue would most likely occur in the US.
Work is now underway to gain CE compliance, and the good news is it doesn't look as though it will take that long. Emissions from the Raspberry Pi easily meet category A requirements, and may even achieve the tougher category B standard. Once the results of an EMC test are back both RS Components and Farnell should release updated shipping dates. That doesn't stop this being a frustrating extension of the waiting time to get one, though.
Read more at Raspberry Pi


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Rex Hambrock
Associate | Senior Architect
Sioux Falls, SD
E: email@example.com
Something about me not many people know: Is that I can be a little bit of a geek with comics and science fiction. However, I am not a fanatic about it.
The best part about my job at TSP is: The opportunity to see behind the curtain and learn about the processes involved in other industries.
My first job was: During the summer as a junior coach in a youth baseball league that served kids from ages 7-15. The league motto was "where everyone makes the team", which is good because I was not a star athlete. I was invited to apply for the position after I became too old to play. The site director who hired me was also my middle school physical education teacher. He later told me that I was not hired for my athleticism, but because he knew me to be a good kid and a role model.


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In its early stage, stomach cancer has no specific symptoms. Both doctors and patients tend to dismiss any symptoms, often for months. Clues to the presence of stomach cancer include:
- Feeling full after a large meal, which is more likely if the cancer is blocking the region where the stomach empties into the intestines
- Pain, which may suggest peptic ulcer
- Loss of weight or strength due to not getting enough nutrients
Bleeding is rare, but it may cause anemia (low blood count). Occasionally the first symptom of stomach cancer is evidence of its having spread to other organs. This may lead to an enlarged liver, jaundice, fluid accumulation in the spaces between tissues and organs in the abdominal cavity, skin nodules and bone fractures.
Causes and Risk Factors
The cause of stomach cancer is not yet known. Gastric ulcers are sometimes thought to lead to cancer. H. pylori, a bacteria that causes ulcers, may be a factor leading to stomach cancer.
Gastritis and intestinal metaplasia of the gastric mucosa are often found but are generally thought to be a result, rather than an early sign, of gastric cancer. Persons who have ulcers of the duodenum (the connection between the lower part of the stomach and the intestines) generally have a lower risk of getting stomach cancer.


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Harford Magazine
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All that glitters
All that glitters - continued from page 57
All that glitters - continued from page 58
All that glitters - continued from page 60
Best of HARFORD (2)
Best of Harford FOOD AND DRINK
Best of Harford HOME
Best Of Harford OUT and ABOUT
Best of Harford PERSONAL SERVICES
Best of Harford RECREATION
Best of Harford SHOPPING
Family outings
Fowl play - continued from page 66
Fowl play - continued from page 68
Fowl play (2)
Fuel for the field
Fuel for the field - continued from page 16
Mary L. Hastler | CEO of Harford County Public Library
Pedal power
Pedal power - continued from page 12
Pediatric Motility Fund Gala
Save The Date - continued from page 20
Turning a page
2019 Bel Air Farmers Market
4 Paws Spa and Training Center
Advanced Eye Care and Aesthetics
Agape Physical Therapy and Sports Rehabilitation
Animal Emergency Hospital
Armstrong EXP
Barry Glassman - Harford County Executive
Bel Air Athletic Club
Bel Air Construction
Bel Air Liquors
Bel Air Orthodontics
Bel Air Veterinary Hospital
Berkshire Hathaway HomeServices - Homesale Realty
Best Friends Fur Ever
Box Hill Pizzeria and Crab Cakes
Buontempo Bros Restaurant Pizza and Subs
Carl's Door Services, Inc.
Chad Shrodes - Harford County Council District D
Chadwell Animal Hospital
Chiropractic Care of Bel Air
Dance Conservatory Of Maryland
Express Care
Forest Hill Automotive
Freedom Federal Credit Union
Fuji Sushi and Asian Cuisine
Gardiner Wolf Furniture
Growing Smiles Pediatric Dentistry
HAR-CO Credit Union
Harford Bank
Harford County Office Of Recycling
Harford Day School
Harford Financial Group
Harford Vineyard and Winery
Hollywood Casino
Independent Brewing Co.
Inglenook Fireplace and Hearth
Jacob's Well Assisted Living
Jones Junction
Jordan Thomas Salon and Spa
Keller Williams American Premier Realty - Laura Snyder
Kelly's Hair Design, Inc.
KID to KID
King Discount Liquors
Ma and Pa Trail
Main Street Tower
Make-A-Wish Mid-Atlantic
Maryland Foord Bank
Maryland State BBQ Bash
Music Land
Old Line Barbers Bel Air Plaza
Pairings Catering
Patient First
Plumb Crazy
R.D. Bennett Concrete Construction, Inc.
Rockfield Manor
Rosedale Federal Savings and Loan Association
Saint Margaret School
Saxon's Diamond Center
Simply Grande Home Furnishings
Smile Partners
St. Joan of Arc School
Sunny Day Cafe
T.W. Ellis
The Baltimore Sun
The John Carroll School
The John Carroll School (2)
The Mill
The Rage Box
Urban Pearl Boutique
Wilson's Farm Market
Within this Section
Any words
All words
Exact phrase
Harford Magazine


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Official LEGO USB Drive
Lego fanatics can never get enough colored bricks or mini Lego people, so they will love this toy. The Classic LEGO Minifigure is now available as a USB flash drive. How awesome is that? This is a Lego Mini-fig with a 2GB USB flash memory drive inside.
You can store all of those pictures of your Lego creations, MP3s, games, documents and whatever. It will also attach to your keychain, so you won't lose it. The official LEGO USB flash drive is compatible with Mac and PC as well as every geek it comes into contact with.


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Who Comes Up With The Class Names?
I do!
This is a question I often get asked because our class names are a little ridiculous. The class names? Well, mostly I come up with them, but some of them came from shenanigans during classes.
For example in our So Knotty class—a foam rolling class that can hurt like hell if your muscles are tight—you hear a bunch of groaning and moaning and things being said like, "Oh shit! Right there," "that hurts so good," and "go harder." Naughty = KNOT-ty, get it? I mean it sounds more appealing than "deep stretching class." Boooring!
I don't want to name my classes some corny-ass, over-used name like "buns and guns." Been there, done that and that's cheesy AF.
Read more in: Resources


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Vladimirskaya Square
The square is bounded by Zagorodny Avenue, Vladimirsky Avenue, Kuznechny Lane, Kolokolnaya Street, and Bolshaya Moskovskaya Street
1739 - Torgovaya Square, 1923-50 - Nakhimsona Square after revolutionary S. M. Nakhimson (1885-1918). Houses are numbered in the same sequence as in Vladimirsky Avenue.
The square was so named after the Church of Our Lady of Vladimir, which has existed since the 1860s. It was designed by the Commission for St. Petersburg Buildings in the 1740s. The square and streets around it were assigned for the Court Settlement - a settlement of court craftsmen and workers. The image of the square formed in the late 19th century. Vladimirskaya metro station was put into service in 1955, Dostoevskaya metro station in 1991. A monument to F. M. Dostoevsky by sculptors L. M. Kholin and P. P. Ignatyev, artist P. A. Ignatyev, and architect V. L. Spiridonov was opened not far from the square in Bolshaya Moskovskaya Street in 1997.
- Address: St. Petersburg, Tsentral'ny district,
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